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Penne Vodka and Greens


This is the meal we make when we are tired and hungry and just want something simple, fast, and delicious. Although, the reason it is fast is because we own an immersion blender. Immersion blenders are inexpensive, easy to clean, and ours comes with a mini food processor attachment. The Penne Vodka recipe from the Veganomicon is a house favorite, which we made with fresh tomatoes tonight. And you may have noticed how much we like greens. :)

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Fried Okra and Onions, Roasted Glazed Eggplant, Vegan Fish, Kimchi, Cucumber Pickles, Omelette, Greens and Brown Rice

I knew I had to try this vegan fish recipe since we can get fresh yuba at the farmer’s market.

We made okra and eggplant similar to this posting, except tonight the eggplant had cilantro, fresh chile, whole scallions, and no ketchup or tamarind. I think it was even better than before.

The cucumber salad had lemon juice, smoked salt, toasted sesame oil, and szechuan peppercorns.

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Fried Squash Blossoms, Pissalediere, Salad, and Coconut Lime Pie





1 1/2 cup flour
1 1/2 cup semolina
1 1/2 tsp baking powder
1 tsp salt
1 tsp nigella seeds
1/4 cup Earth Balence (or oil)

Mix the dry ingredients for the dough. Cut in the fat with your fingers. Add enough water to make a cohesive dough. Press it out into a large, oiled, rectangular pan and prebake at 450º for about 10 minutes.


Thinly Sliced Onion
Roasted Red Peppers
Sliced Olives

Fry the onion until it starts to carmelize: 15 minutes. Add the remainder of the ingredients and cook until the flavours have blended together. Spoon onto the crust and bake until the crust is cooked — 10-15 more minutes.

The fried squash blossoms are always a hit.

The lime pie recipe turned out delicious, and soy free.

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Lemon Cashew-Stuffed Crepes with Whole Berry Sauce

Yet another recipe from my new Vegan Brunch cookbook, which I will stop using so much of soon, I promise. We made the sauce with Olallieberries we picked in June.

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Broccoli Quiche and Hash Browns


Tonight we made two more recipes from my new Vegan Brunch cookbook — and they turned out really good. Broccoli Quiche is hands-down the best vegan quiche I have ever had. We also made an egg-based quiche. We sautéed twice the vegetables, mixed grated cheese into half of them, put the cheesy vegetables in a pie crust, and poured whisked eggs over the top. Baking instructions are the same.

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Scallion Crepes with Lentils, Roasted Squash, and Greens

It turns out that summer squash tastes really good roasted with onions. I was browsing earlier and found a blog post with a recipe for squash cooked this way, which we modified by adding more oil, fresh thyme, and the juice of one lemon. The crepes and lentils were adapted from the new Vegan Brunch cookbook.
It was so good, we ate it again for brunch the next morning!

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Coleslaw, spinach salad, and vegan sausages with sauerkraut


Vegan sausage recipe adapted from spicy pinto bean sausages.

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Vegan fish with asparagus stir-fry


Vegan fish recipe from Spice Island Vegan.

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Tuiles stuffed with white chocolate mousse with homemade backyard plum jam and fresh mint (vegan)


Tuile recipe from VeganYumYum.

White chocolate mousse adapted from the Artful Vegan

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