Monday, October 31, 2011
Sunday, October 30, 2011
Saturday, October 29, 2011
Friday, October 28, 2011
I was very lucky to win this cookbook through a blog giveaway (on Jayedee's "Life in the lost world" blog), because I was not planning on buying it. I never though that I would EVER bake or sauté anything without the use of oil. I thought it was impossible and I was always worried that cooking and baking without oil would result in a major kitchen fail. That was the reason why I did not want to buy this cookbook, because I was skeptical and scared to cook without added oils and other fats. But shortly after I received the book, all my fears vanished. I am sure that there are other people who make a sour face when they see or hear the words fat-free or low-fat when it comes to a cookbook, but I promise you, you will not be disappointed with The Happy Herbivore Cookbook. I already pre-ordered Lindsay's upcoming cookbook "Everyday Happy Herbivore" .
I have made more than half of the recipes in The Happy Herbivore cookbook and I am slowly cooking and baking my way through it. I know some of the recipes by heart.
This cookbook has it all, from a vegan breakfast omelet "Nomelet" (page 17), autumn inspired Apple Crisp Muffins (page 40) and Pumpkin Bread (page 52), moist Black Bean Brownies (page 209), "meaty" Portobello Steaks (page 148), to comforting Fettuccine Alfredo (page 163) and decadent Strawberry Cupcakes (page 216).
Do you have a hard time getting certain vegan condiments, dressings or fake chicken and beef broth? No problem! You can make your own with The Happy Herbivore. Everything from Nacho Cheese Sauce (page 265), Tofu Ricotta Cheese (page 266), Vegan Mayo and Vegan Sour Cream (page 271), No-Beef Broth (page 279), No-Chicken Broth Powder (page 281) to Vegan Worcestershire Sauce (page 272).The Happy Herbivore cookbook is full of recipes and great tips and advice for everyone from novice cooks, newbie vegans, to experienced chefs. Each recipe has little icons that suggest something special about the recipe, such as "Kid-friendly", "Omni-Friendly", "Gluten-Free", "Quick" and more.
The Happy Herbivore features not only American dishes, but also Indian, Cajun, Ethiopian, Hawaiian, Mexican, and Italian dishes that will make your mouth water. Here are some of my favorite and most frequently made recipes so far.
These are all the kitchen tools (plus a knife, pots and pans, baking sheet and whisk) that you need when preparing recipes from The Happy Herbivore. Nothing fancy or expensive, no crazy equipment necessary. This picture is courtesy of Lindsay. This is actually a very authentic picture of tools that Lindsay used in creating this cookbook. How cool is that??!! I bet I could find these in most city kitchens, as well as in beach houses and weekend mountain cottages. I love simplicity in the kitchen and hate buying and storing tools that I only use once or twice a year. This cookbook also uses ingredients that you can easily find almost anywhere and that will not cost you a fortune.
Thursday, October 27, 2011
There are many Czech vegan foods and treats that I miss. I try to find American versions and alternatives as much as I can. I veganize many Czech traditional foods, too. Here are some of my favorites that I miss and cannot buy in Atlanta. sadly they cannot be shipped here either, two would not make it without a refrigerator and through the customs and a jar of pickles would break and the cost of shipping would be insane.
Wednesday, October 26, 2011
Tuesday, October 25, 2011
Monday, October 24, 2011
I was so happy when one of my fellow volunteers treated me to a vegan cake. My favorite vegan strawberry cake turned into my birthday cake. I could eat this cake everyday if I had a chance. I shared a piece with my husband at home. Next time I have to buy the whole cake :-)
Sunday, October 23, 2011
Saturday, October 22, 2011
A World Though The Eyes of a Vegan Foodie Blog- Pumpkin Spice Soup with Caramelized Shallots and Turmeric Chili Oil
Friday, October 21, 2011
Thursday, October 20, 2011
1/4 cup vegetable oil (I use canola in this recipe)
1/3 cup all-purpose flour
1 medium onion, chopped
1 medium green bell pepper, seeded and diced
1 cup celery, chopped
1-2 garlic cloves, minced
1 28-oz can diced tomatoes in juice
3 cups fresh or frozen okra, sliced
1 cup frozen corn (optional)
4 cups vegetable broth
1 tsp dried thyme
1 tsp paprika
1 tsp dried oregano
1 tsp hot sauce (Tabasco) or more to taste
1 1/2 tsp filé powder (gumbo filé- Sassafrass leaves )
salt and black pepper to taste
To prepare the roux, heat the oil over medium heat in a large pot. Add flour while stirring constantly until oil and flour are well mixed. Cook the roux for a few minutes, until it turns golden brown color, stirring constantly. Add onion, celery and bell pepper, and cook 3 minutes. Stir in all ingredients besides the file powder and hot sauce. Bring to boil. Reduce heat to low and simmer for 50 minutes, stirring occasionally. Add hot sauce and season with salt and black pepper. Remove the pot from the stove. Sprinkle with filé powder , cover and let sit for 15 minutes. Stir and serve over rice.
Important note about filé powder. You do not have to use it in this recipe, but it gives the gumbo more authentic Louisiana flavor and it thickens it up nicely.
Remember that filé powder should never be added to a pot of gumbo while it is still cooking, but rather at the end when the gumbo is removed from the stove. Otherwise you will get some strange and stringy texture in your gumbo.
If you don't have fresh celery, onion and green bell pepper, you can buy them frozen. Most stores sell this frozen "Trinity" (celery, onion and bell peppers) which is the base for most Louisiana cooking.