Butternut Squash soup- can you say fall?

I know, I know. I have been more than remiss the past several weeks. What can I say? A girl goes from the end of a lazy summer to starting school, work, etc., etc. all at the same time.
In case you haven't recently experienced really cold weather (my trip to Boise last weekend exposed me to real, non-California, cold) or tons of rain, I'll get you in the loop and say...it's FALL!!
I'm excited (if those caps and exclamation points didn't clue you in). This means sweaters, fires, the smell of Christmas and really excellent food. I'm getting a little tired of sandwiches and veggie burgers.
Tonight's meal screamed fall:
Roasted Butternut Squash soup, apple cinnamon bread and roasted veggies. You won't find the bread or veggies in this post (don't tell, but the bread was in a box from Trader Joe's and the veggies are cut, drizzled with grapeseed oil, salt and herbs, which I roasted in the oven.)
The soup recipe was built from many recipes: Alton Brown, allrecipes, Vitamix and my head. Please enjoy- this was truly delicious and creamy and if you're unsure of squash soup, let this year be the one that you grow up, stop complaining and try it!

Ingredients:
1 large butternut squash
1 apple (choose the variety, I used Honeycrisp)
1/2 onion
1 clove garlic
1 tbsp soy butter, melted
1/2 tsp salt
1/2 tsp thyme
1/2 tsp cinnamon
1/4 whole wheat flour
2 cups vegetable broth
Grapeseed or olive oil

Directions:
Preheat oven to 350.
Cut squash in half, peel skin and cube into 1.5-2 in cubes (I know it takes work, deal). Cut apple into similar chunks. Place squash and apple in a casserole dish (try not to overlap) Pour melted butter, salt, cinnamon and herbs over the squash and apple. Bake for 40-45 minutes (until tender)
Chop onion and mix garlic. Saute onion in a bit of grapeseed oil. When translucent, add garlic and heat.
In a vitamix (or blender*) mix vegetable broth and flour. If using the vitamix, blend on high for 5 minutes- it should get hot. Add squash and apple, onion and garlic mixture to flour and broth. Blend until pureed. Serve hot with bread and roasted veggies.

*I made my soup in a vitamix, so the blender may produce different results. You may not need to blend as long because it will not heat like a vitamix will.

Peach Upside Down Cake that will rock your world!

I found the recipe that will keep me a vegan for the rest of my life.
sometimes I get sad when I see lovely almost croissants or delicious iced lemon cookies and I realize I cannot indulge in them.
WHO CARES?!
Whenever I'm wishing for a treat, I will remind myself of this warm, buttery, lemony, sweet, fresh dessert and say, "haha. I can have my cake and eat it too!"
With it's low cal and fat content and amazing flavor, it's irresistable.
I wish I could take teh credit, but I got it off of one of my fav blogs.
The only thing I did was use rice instead of soy and I used whole wheat flour instead of white... you will not be sorry if you make this.
If you're looking for a vegan recipe to try- THIS IS IT!

A quick shout out to my great-grandmother and her cast iron skillet. I'm convinced she would have an aneurism if she knew I made a vegan dessert in one of her pans, but she not here to say, "Allison, what on earth are you doing?!" So, ha.
Click here for the recipe and make sure to browse the rest of this site: it's fantastic. Feel free to view my photos below... sorry if there's drool on the screen. ;)

Eggplant Parmesan

This weekend, my dear friend, Nicole asked, "When are you going to update your blog? I check it all the time!" Thank goodness someone does... if you're out there, little readers, please comment on my recipes so I know you're reading!
In any case, I'm posting this recipe for Nicole because she asked. So, if there is anyone who wants me to cook something and post it on my blog: tell me!!! I'm sure vegan cooking sounds scary and there must be tons of recipes you're sure I cannot veganize, so give me a challenge.
Last week, I received some eggplant from my CSA. I really enjoy eggplant, but I enjoy it the same way I enjoy mint... as a flavor. No one sits around eating mint leaves, and rarely do I eat an eggplant, even though eggplant tapenade and hummus frequent my refrigerator. So, today was the perfect night to make eggplant parmesan. Likely one of the most common vegetarian Italian dishes, I've read recipes that fry the eggplant, bake it, bbq it, or some combo of two. Since I've never had eggplant parmesan, I cannot say how this recipe compares, but our foreign exchange student and I loved it.
My red sauce was homemade and I even added some diced squash (because oodles of it are sitting on my counter, yelling at me to use them!)
For tonight, I will not be posting my sauce recipe because it was a little too acidic, but I'll play with it and get back to you.
Don't forget to read the post below this one- I've made some treats for you!

Eggplant Parmesan: serves 4-5

3 medium to large eggplants
1-2 tablespoons healthy oil
1 cup panko breadcrumbs (their texture holds up well in the oven)
Vegan parmesan cheese
Vegan mozzarella cheese (opt.)
3 cloves garlic
1 tablespoon onion powder
1 tablespoon oregano, or other dried herb
I jar, can, or 2 cups red sauce

Preheat oven to 425.
Slice eggplant diagonally, in about 1 inch slices. Brush with healthy oil, on both sides.
Mix breadcrumbs, garlic, onion, parmesan and herbs into a shallow bowl.
Lightly coat a baking dish with red sauce. (The casserole dish should be large enough to hold the eggplant slices without overlap.)
Place each eggplant slice into the breadcrumb mix, making sure both sides get a generous coat.
When finished, place each slice into the baking dish, sprinkle leftover crumbs onto the eggplant slices.
Cook in the oven for about 25 minutes.
(This is the eggplant after the first bake.)
When the crumbs are crisply, pour sauce over each slice to cover. Top with mozzarella cheese and return to oven. Cook until bubbly and brown- about 10 more minutes.

Graham Crackers and Oreos

I believe Donna Reed, June Cleaver and every 1950's housewife smiled upon me today, while Gloria Steinem and the other radical feminists of the 20th century mocked me for my cooking endeavors. Nevertheless, today I made graham crackers and Oreos... I know. Ridiculous.
I should have been a woman in 1954... I would have found some handsome man to marry me and I could have hung around in a kitchen making donuts and truffles all day. Oh well.
I haven't tried the graham crackers yet (I'm waiting for a dark chocolate s'more tonight!) but the recipe's been begging for an attempt since I read it on VeganYumYum. Although I still find omitting honey from my diet somewhat laughable (are the bees really complaining?!) it is not vegan, thereby making graham crackers non-vegan. All for the best; they're usually loaded with HFCS and other nonsense that modern American society claims standard. (I'm off my soapbox.) To see the recipe, head to VeganYumYum, the first vegan cooking blog I ever read, with "to die for" recipes and pictures.


The Oreos, however, were all me. Well, the cookie was. The buttercream is the standard recipe found on the internet. The neighbor kids came over yesterday and we decided to bake cupcakes. I had a small bowl-ful of leftover frosting and conjured an urge to make Oreos. I really love Oreos- something I never thought I'd say, but it's true. Unbelievably, they're vegan, which makes me more scared because of what's in that deliciously naughty creme filling- more HFCS, for sure!
I made the cookies off of several recipes. There are a ton of chocolate cookie recipes out there, ranging from cake box mix to a more complex Italian style. I opted for a somewhat simple recipe. Of course, I substituted eggs with flax, and let me say, why is flax so amazing?! There is no need for eggs in baking when one can throw a tablespoon of flax and some water into a cookie- seriously.
Alright, get on your aprons, pearls and your 1950's heels and get in that kitchen and bake some "better for you than the packaged junk, but still not healthy" cookies. (See the Oreo recipe below.)




1 1/3 cups Brown Rice flour (you could use any kind... this is what I had on hand.)
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups turbinado sugar (same rules apply for sugar... use any kind.)
9 tablespoons room temp earth balance
1 tablespoon flax and 4 tablespoons water
1 teaspoon vanilla

Preheat oven to 375.
In a bowl mix flour, cocoa, baking soda, baking powder, salt and sugar. While an electric mixer, add the butter, flax, water and vanilla. Beat until combined. It may be a bit crumbly, but that's okay-it will come together. Drop rounded teaspoons (best with a melon baller) of batter onto pizza stones- or lined cookie sheets. Make sure cookies are in ball shapes and press down with palm of hand. Bake for 8-9 minutes. It's hard to tell when the cookies are done because they're dark, but do not let them crack. This will make them difficult to sandwich.
Make cream filling while cookies are baking and cooling.
*Let cookies cool completely before sandwiching*
After the cookies have cooled on a rack, turn one upside down and place about 1-2 tablespoons, or more if desired, buttercream onto cookie. Spread like butter on bread. Place another cookie on top to create a sandwich. The frosting should be thick, but not overwhelming: you want to be able to see it!
When you've made all the sandwiches, place cookies in a tupperware container- do not overlap- and stick them in the freezer to set. You can serve them frozen or thawed.

Brownies!!!! (and they're kinda good for ya)

When I was a kid, I actually really disliked brownies (and goldfish, graham crackers, animal cookies and peanut butter)-I know!
However, the reason I hated brownies was because they were always too dry- especially if you didn't eat them a nanosecond after they came out of the oven. This of course ensured maximum tongue and hand burning.
When I started cooking on my own, I added chocolate chips to my brownies and loved them.
This recipe is an adapted version of a totally bad for you recipe that throws in some zucchini. Now, eating zucchini seems rather silly to me when you're going to eat 3 cups of sugar and a pound of fat. So, I fixed the recipe and think they're quite delish (as do the unsuspecting people who've raved about them and not mentioned the zucchini!) The chocolate chips and frosting are both optional, but I recommend doing one or the other,

BATTER
1/2 cup + 1 tablespoon unsweetnened applesauce
1 cup natural sugar
2 teaspoons vanilla extract
2 cups wheat pastry flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 FINELY cups shredded zucchini
1/2 cup semi-sweet choc chips

FROSTING
3 tablespoons unsweetened cocoa powder
1/8 cup earth balance
1 cups confectioners' sugar
1/8 cup rice milk
1/4 teaspoon vanilla extract

Preheat oven to 350. Grease a 9x13 inch pan
Mix the applesauce, sugar and vanilla together. In a separate bowl, blend the flour, powder, soda and salt.
Add the wet into the dry ingredients, then add the zucchini and chocolate chips. (If the batter seems to dry, add a bit more apple sauce. This dough is thicker than most brownie batters). Bake for 25-30 minutes, until a toothpick comes out clean.

(IF DESIRED) While the brownies are baking, melt the cocoa powder and earth balance over the stove. In a bowl, blend the sugar, milk and vanilla extract. Stir in the melted chocolate and serve over cooled, but slightly warm brownies.

Baked Potatoes

I'm back from vacation, so there will be a few posts this week.
Poor potatoes, I always underestimate your power to make a delicious meal. They're cheap, healthy, easy to top with anything, thus making it a winner for all tastebuds!

This potato is topped with homemade chili, steamed broccoli, peach/mango salsa and some vegan cheese.
I don't really have a recipe for the chili, but I kinda threw one together, see below. Top these taters with anything you like- Tofu sour cream, soy butter or even a smattering of sauted veggies!

Chili:
1 yellow onion
1 clove garlic
1 can kidney beans
1 can pinto beans
1 can black beans
1 can chili beans
1 pkg soyrizo
1 small can tomato paste
1 can crushed tomatoes
Tabasco or other hot sauce/powder to your liking

Saute onion and garlic in pot. Add soyrizo, cook until broken into bits, add all other ingredients. Simmer until hot, serve over potato.

Stir Fry

In the mood for stir fry? This is an easy recipe for a quick weekday meal.
It started with me realizing we had Basmati rice in the cabinet, some left over red pepper and carrots and then deciding to buy the supplies I need for stir fry!
You can add whatever veggies you have on hand, not to mention tofu, "chicken" or "beef". I tried the beef for the first time last night and although I don't think I'll buy it again, at least I don't have to be curious anymore! Beef was never my thing and the alternative isn't either... maybe that means it actually resembles beef...
Of course, I tried to be ambitious and make egg rolls, but I literally bought EGG roll wrappers- momentary lapse in vegan judgement.
I pulled the wrappers out of the fridge and it dawned on me that egg rolls are, duh, made of egg. So, at 6:20, I made a quick call and we made a hasty run to the local Thai restaurant for some salad rolls and they were delish! I also served this meal with steamed edamame.
Stayed tuned for blackberry pie tonight or tomorrow!

Serves 4-6
Basmati rice (follow directions and amounts for 4-6 ppl)
1 tablespoon oil or water
1 red pepper, chopped
1 zucchini, chopped
1 bag shredded carrots
1 package sliced mushrooms
1 tsp. chili paste (add more for spicy tastebuds)
1/2 cup teryaki or soy sauce
1/4 cup crushed peanuts (optional)
1 bundle green onion, chopped (optional)
1 cup bean sprouts (optional)
1 pkg "chicken" or "beef" strips

In a large pan, saute red pepper and succhini until slightly tender, add mushrooms and carrots and cook until veggies are soft, but not mushy. Add meat, if desired.
In a large bowl, stir chili paste and sauce.
Mix cooked rice and veggies into the bowl of sauce.

Place stir fry on platter and top with peanuts, onions and bean sprouts. Serve with sald rolls and edamame, if desired.