Tag Archives: vegan with a vengeance

Best Pumpkin Muffins

24 Jan

Vegan with a Vengeance, you’ve done it again. This time I made your Best Pumpkin Muffins recipe, and I think it’s my favorite muffin recipe in the book. Not too sweet, and moist and good and spicy.  I only have one more muffin recipe to go and then I’ll have made every muffin in the book!



Ginger Raisin Bran Muffins

29 Nov

I am still making muffins. This time it was Ginger Raisin Brain Muffins from Vegan with a Vengeance. Though I’m starting to cheat on Vegan with a Vengeance with The New Farm Vegetarian Cookbook. Pictures from food I made out of that coming soon! Now check out my muffins!



Cherry Almond Muffins

26 Sep

So, I’ll plug Vegan with a Vengeance any chance I get. I made the cherry almond muffins from in there, though I actually couldn’t find any cherries. Can you believe it? So I used a trick (that Vegan with a Vengeance taught me) and bought some dried cherries and then just soaked them in hot water for five to ten minutes. Then I took these to a breakfast that my family was doing. They were weird about eating tofu but they weren’t suspicious of muffins at all.

They might have been my favorite ones so far. Next – ginger raisin bran muffins!


Carrot Raisin Muffins

16 Aug

So, you know we love Vegan with a Vengeance and I look for every opportunity to make a recipe out of it, so recently I decided to make their Carrot Raisin Muffins. When you grate carrots fresh, they’re surprisingly sweet. It was a simple recipe that I made while I was watching the third season of Avatar and the results were tasty. I ate on them all week.

And Ellen’s moving here soon so next time I make muffins she’ll be able to have some!


Vegan Corn Chowder

13 Aug

It’s the middle of August, and it’s starting to feel like the end of September.  Mix that with daily rains/thunderstorms/generally miserable weather and you’ve got a perfect time for soup.  You’ve also got global warming, but that’s just a myth, right?  Riiiight.

Anyway, soup!

I had the best corn chowder ever in Quincy Market, but I don’t even want to know how much cream went into it.  But it was so great.  I haven’t made a creamy soup since giving up dairy products, so I’ve been a little suspicious of how it might come out.  But Bret and I were looking through his copy of Vegan with a Vengeance and saw a recipe for corn chowder.  So I had to make it.

Holy cow, what an awesome soup.  It calls for a mix of spices that I wasn’t sure would go well together, but they did.  It’s a spicy soup, if you don’t like spicy so much you might want to go with one jalapeno instead of two.  I might have been a little heavy on the cayenne, too.  But it’s just another reason to get this cookbook and hug it and sleep with it and make the recipes in it.


– Ellen

Chocolate Chip Cookies

17 Jul

Oh Vegan with a Vengeance, I love you so much.

I’ve only made baked things out of this cookbook so far because I’m a fatty that loves cakes and cookies and scones and muffins. Okay I used the Tempeh Reuben recipe as a guide.

Anyway, last night I baked up a batch of Chocolate Chip Cookies and I’ve already had about five of them. They’re pretty super. I’m bringing them to Ithaca with me today to eat on our journey to New Jersey. There are lots of car rides ahead of me today. Chocolate chip cookies make everything better, including cars. I will someday invent a car that runs on chocolate chip cookies. Mark my words.

Anyway, I’ve made vegan cookies before and the dough usually looks like any other cookie dough. But this dough just wasn’t wet and sticky enough. It was pretty crumbly. But I rolled the dough into balls instead of just plopping it on the cookie sheet.

I was a little worried when the first batch went in the oven, but five cookies in my tummy later, I’m almost convinced that they came out awesome.

I might need to eat a few more first.

– Ellen


14 Jul

Aw shit yeah. Waffle party.

So I’m trying to terrorize the condiments in my fridge. My housemates and I have stockpiled an amount that is illegal in most countries. I took a whack at the maple syrup with some waffles. Also: vegan.

The Vegan with a Vengeance pancake recipe makes some totally sweet pancakes, and as it turns out it also does double duty as a run of the mill waffle batter. I ate off one batch for a few days. Topped with Earth Balance and bananas. If my stomach were a hot babe, it would totally make out with me.


Orange Glazed Scones

18 Jun

So, Vegan with a Vengeance is my favorite cookbook. I’ve cooked a crapload of recipes out of it and intend to cook a crapload more. I’ve been wanting to cook this recipe for awhile and finally got around to it. Ta-daa!

Yes, that’s marmalade-sized zest. It made it a little chunky, but still plenty good. I gave a bunch away, and ate one last night, one for breakfast, and I plan on eating the last one when I get home from work. Super-yum. I didn’t really know anything at all about scones until I got this cookbook and now they’re one of my favorite things to make for people I like.


Bret and Ellen Eat a Bunch: Saturday Edition!

23 May

So Bret came to visit last weekend, and we planned to have a super time. We were successful. There was plenty of garage sales and scrabble and accordions and movies and awesome times. And of course, food. We love food.

Bret came on Friday night and we made hazelnut scones from Vegan with a Vengeance so we would have breakfast to eat before we went out to garage sales. Bret took a picture of the scones he took home with him. I was too busy eating the ones that I kept.

Mm mm scones!

I assure you that they are one more reason to buy this cookbook. Bret’s been cooking things out of it starting from the beginning, and since I want to make everything in it too, I’m thinking of starting at the back and going forward. Which means dessert first! One of the things I like best about being an adult is that I can eat dessert first if I want to. Sometimes I want to.

Our mid-morning snack was ice cream. On the way back towards Saratoga we stopped at The Ice Cream Man. If this place was a bit closer to me, I would eat ice cream there all the time. It’s slightly better than Farmer’s Daughter, but Farmer’s Daughter is closer. Bret took a picture of his ice cream, but I was too busy eating mine. I had the grasshopper brownie, and the girl scooping was very generous. The brownie pieces were real brownie pieces, like you could tell they were baked in a pan and cut into chunks to be put in the ice cream. Mm!

For dinner that night, I suggested we go to Shalimar, which is my favorite Indian restaurant in the area and one that Bret’s friends had also said was pretty awesome. It didn’t live up to his expectations, but it was a good meal even though the waitress didn’t wrap up our leftovers. Sure, we probably should have specified, but we had a lot of food left and well.. oh, it’s okay. I’ll get over it.

I got us lost getting to the restaurant, so by the time we got there Bret was hungry and cranky. I get cranky when my belly’s empty, too. But the place was pretty empty so we got our food quickly.

We shared the vegetable pakora to start. So greasy, so good.

I ordered the baingan burtha because I love me some eggplants and chickpeas. No bread, and no, that’s not weird. It tasted like butter, but I’m not sure if that was because the eggplant was cooked so long that it got really creamy, or if there was a ton of butter in it. Maybe both. Either way, I was satisfied with it. No matter how unimpressed Bret was, Shalimar still remains a favorite.

We washed down a day of food with a bottle of Spanish wine back at my apartment and listened to our belly’s make the noises that they make when Indian food is put into them.

(I’m gonna let Bret add stuff or edit stuff if he wants because I can’t concentrate)


Okay! I can’t really concentrate either but that’s okay! I’m going to try to make this easy on me and make it, like, a list.

Chickpeas and chutney: When I got there Ellen had cooked some chickpeas up with some chutney and man was that a good idea. It was really tasty and maybe Ellen should do all the cooking from now on whenever we hang out. I’ll just lay around and play Katamari and shout, “Ellen! Ellen! I’m hungry! I’m hungry, Ellen!”

Hazelnut scones: These were tasty, but not the tastiest scones that I’ve made yet. They actually turned out kind of bitter. But that’s okay! Scones can be anything you want them to be. I should tell you sometime about the habanero scones I made.

Ice cream: The cone they gave me at the Ice Cream Man made me crap my pants. Look at the size of this thing!

I ordered two scoops. Does that look like two scoops to you? Holy wow! Anyway, I got malt and cherry cheesecake, which is a funny combination but it was really good.

Shalimar’s: I got palak aloo which is spinach and potatoes for those of you who don’t know the lingo.

It was pretty good. I’ve had friends telling me for years that Shalimar’s was the best Indian in the history of the world ever, so I think I had a skewed perspective that made me not appreciate it as much as I would have otherwise. But I got to eat tasty pakoras and they had a decent bathroom. I think someday I need to take Ellen to Samrat which is my favorite Indian place. I’m not going to make it out to be the best Indian ever but it’s my favorite place. I used to go to Syracuse all the time, and it got to the point where the people there recognized me when I came in. They don’t anymore, though.

I just wrote a whole bunch about Sunday and then realized that this is the SATURDAY EDITION of Bret and Ellen eat a bunch. Even though it’s Friday now. Whoops. I hope we finish these posts before she visits next weekend or otherwise we’re going to be way confused.

At one point over the weekend I fell asleep on Ellen’s knees. That was like the nicest thing. Ok. That has nothing to do with food. I’m going to post this now. I hope Ellen was done writing!


Tofu Frittata with Sun Dried Tomatoes and Asparagus

12 May

So, the first time that Bret and I met he brought me a batch of blueberry scones.  The recipe came from Vegan with a Vengeance.  Now, I’m sure sometime in my youth I was told not to accept foods from strangers, but he’s really not all that sketchy and I like scones a whole bunch.  He assured me that they weren’t poison.  I believed him.  So I ate the whole batch of scones, and they were mad tasty.  I was pretty sure that this cookbook was a good one to have.

I had a flip through Bret’s copy and found a bunch of recipes that I wanted to make.  One of the first recipes in the book is for a tofu frittata, which Bret has made and said was really good.  It sounded really good.

So I ordered my own copy, and the day it came I had to make something.    Well, I plan on making everything.  But because the frittata sounded awesome and had a good rating from Bret, I decided to go for it.

I checked the Post Punk Kitchen website to see if this is a recipe they’ve posted.  Since it’s not, I feel not right about copying it.  So I’ll talk about it a bit.

A frittata is a big open-faced omelet that you cook mostly in the oven, right?  Omelets have eggs, no?  Eggs are kind grody if you ask me.  And while this frittata looks like it has eggs in it, it doesn’t.  Nor does it really taste like eggs.  I don’t eat meat because I don’t really like the taste of it, so I’m not really one to try to make things taste like things that I’d rather not eat (I’ll eat a veggie burger or a veggie dog or whatever, not because I want something that tastes like a hamburger or hotdog, but because I like the way veggie burgers and dogs taste.  Or whatever).

So, this tastes like tasty.  It’s a mix of tofu, nutritional yeast, sun dried tomatoes, onions, asparagus and seasonings to make it taste wonderful.

I don’t own a cast iron skillet, or any kind of oven-proof pan, so I had to bake it in a pie plate.  And that’s just fine, but I think it would have gotten more brown and set up a little nicer if I had one.  I’m in the market for some cast iron, for sure.

I cooked this right before I had to go out on Friday night, so I didn’t even get to try any when it was straight out of the oven.  I had some cold and I had some reheated, and I have to say this tastes wonderful cold or room temperature.  But I’m going to make another one and try it freshly cooked and warm.  There are a few variations in the cookbook, and I think I may try the one with olives next.

I just had it with salad and the rest of Bret’s grandma’s beets (Bret should have his grandma blog about her beets), but hash browns would have gone way awesome with this.