Veganize Me!

Join me on my quest to veganize myself and my favorite recipes!

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Location: Iowa, United States

I'm a vegetarian/wannabe vegan barista from Iowa. I spend a great deal of time cooking and reading about food and nutrition and hope to, someday, be a vegetarian chef!

May 07, 2006

Really Late Midweek Munchies

Harmonias Midweek Munchies Meme

Midweek Munchies: What Amy is contributing for the week




strawberries
raisins
dried apples
currants
bananas
soy sauce
coconut milk
unsweetened coconut
raw almonds
raw cashews
organic sesame seed/date syrup candy bar

I have bunches of frozen veggies in the freezer that need to be used up. I'm moving soon, so I'm not buying much for groceries as I'm trying to use up what I've got on hand.


Links to other Midweek Munchies
(If you participate, leave your link in the comments and I'll post it below; or, you can post in the comments)

Click here for the Midweek Munchies code
Click here for Harmonia's blog

Trackbacks, pings, and comment links are accepted and encouraged!
Technorati Tag:

A special thanks to Running2Ks and Rift for all of their help with coding, graphics, and encouragement for this project.

PURPOSE of Midweek Munchies: Put together by a small group of Veg Women, we hope to spread the word about healthy vegetarianism while obtaining idea starters for meals, recipes, learn about new products, and meet other female veg*n bloggers. Visiting and commenting on other participants lists are encouraged but not required. Have fun and Go Veg!

May 03, 2006

Jicama

I know I promised I'd post about thie jicama but, unfortuantly, the picture is really blurry and look awful. SO I will just tell ya what I did.
I made a "Crunch Salad" The idea is from The Passionate Vegetarian. I love this cookbook. It is HUGE and has soooo many recipes in it. And many of the non vegan recipes have vegan variations with them which is great. Everything I have tried from this book has turned out awesome.
My Crunch Salad had shredded cabbage, carrots, jicama and a sweet red wine vinegar red dressing. It was an interesting twist on coleslaw, I guess.

April 28, 2006

Barley and Toasted Pecan Salad



This is the second dish I made to use up some of my barley. I cooked the barley in vegetable broth and tossed it with sauteed carrots and broccoli. I let it cool then topped it with toasted pecans and rice wine vinegar. This was very good! I am looking forward to trying out more grain based salads this summer.

April 26, 2006

Midweek Muchies

Harmonias Midweek Munchies Meme

Midweek Munchies: What Amy is contributing for the week



Squash
Zucchini
Green Pepper
Cucumber
Jicama
2 Roma Tomatoes
Coleslaw Mix
Bananas
Garlic
Tofu
Wheat Pasta
Oatmeal
Unsweetened Banana Chips
Frozen Raspberries
Frozen Spinach
Frozen Cauliflower
Monterrey Jack Vegan Gourmet


I was planning on getting zucchini and squash too, but my store was out! Can you believe that!? The squash part of the produce section was just empty. Maybe I'll go back for it in a few days.

Links to other Midweek Munchies
(If you participate, leave your link in the comments and I'll post it below; or, you can post in the comments)

Click here for the Midweek Munchies code
Click here for Harmonia's blog

Trackbacks, pings, and comment links are accepted and encouraged!
Technorati Tag:

A special thanks to Running2Ks and Rift for all of their help with coding, graphics, and encouragement for this project.

PURPOSE of Midweek Munchies: Put together by a small group of Veg Women, we hope to spread the word about healthy vegetarianism while obtaining idea starters for meals, recipes, learn about new products, and meet other female veg*n bloggers. Visiting and commenting on other participants lists are encouraged but not required. Have fun and Go Veg!

April 23, 2006

Garlic Stuffed Tofu and Maple-Mustard Potatoes and Beans



I got the idea for the tofu from tofu666 at The Post Punk Kitchen Forums. I marinated my tofu in soy sauce, balsamic vinegar, lemon juice, garlic, and some Italian spices overnight. I pan fried the tofu then cut a small slit in it and filled it up with roasted garlic paste. I then baked it for 15 minutes.

The Maple-Mustard Potato and Beans recipe is from Vegan with a Vengeance. It is my new favorite recipe in this book. Try it-you'll like it!