Homegrown Baked Potato Bar

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Baked Potato Bar ~ From Vegetate, Vegan Cooking & Food Blog

“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.”A.A. Milne

Maybe it has something to do with my Irish roots, but I LOVE potatoes! My husband Keith and I decided to put our homegrown red potatoes to the test via a vegan baked potato bar, and they definitely passed!

We baked our potatoes, broiled some Daiya vegan mozzarella shreds on top and added dairy-free butter, roasted broccoli, fried smoky tempeh bacon, ground black pepper, and my favorite sour cream substitute, Joanne Stepaniak’s Sour Dressing recipe from Vegan Deli, page 123.

Keith claimed he’d already had more than his share of baked potatoes during his college years, since as a vegetarian that’s about all he had to choose from at his school’s cafeteria, but he couldn’t get enough of our baked potato bar!

Potato Facts: The potato is was first domesticated by the Andeans of South America at around 500 B.C., and the Inca grew thousands of varieties of potatoes.

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Almond Rice Balls

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Almond Rice Balls ~ From Vegetate, Vegan Cooking & Food Blog

“A simple act of kindness the size of a rice grain can weigh as heavy as a mountain.”  ― Feroz Bham

These tasty Almond Rice Balls from Laura Matthias’ ExtraVeganZa (page 21) are a perfect snack or appetizer. Made from a rich, savory blend of brown rice, tahini,  tamari, onion, garlic, dill, and ground almonds, we finished them off in one sitting.

We paired them with some refreshing Revive kombucha. Revive is my favorite brand of kombucha, not just because it tastes the best but also because it’s organic, they reuse their bottles (you just put down a deposit on the bottles when you make your purchase and you get it back when you return your bottles to the store) and they use biodiesel delivery trucks. Sorry, but it doesn’t come in a cool skull bottle, that’s mine. 😉  Check out Revive’s amazing Sustainability Commitment.

Kombucha Fact: Kombucha is an effervescent fermentation of sweetened tea that originated in China.

Peanut Butter and Jam Cookies

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Peanut Butter and Jam Cookies ~ From Vegetate, Vegan Cooking & Food Blog

“Man cannot live by bread alone; he must have peanut butter.”James A. Garfield

My new favorite cookies, these moist, rich, chewy little gems are from Ann Gentry’s The Real Food Daily Cookbook, page 214. These Peanut Butter and Jam cookies went down nicely with an ice cold glass of hemp milk. They are made using barley and oat flours, so they are wheat-free. I love Ann Gentry’s recipes because they contain simple, whole-foods ingredients and they are full of flavor.

Peanut Butter Fact: Arachibutyrophobia is the fear of getting peanut butter stuck to the roof of your mouth.

Rustic Italian Soup

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Rustic Italian Soup ~ From Vegetate, Vegan Cooking & Food Blog

“I was offered a free villa in Hollywood, but I said no thank you, I prefer to live in Italy.”Ennio Morricone

I love to make wholesome vegetable soups like this one to have for lunch throughout the week because they are chock full of energy-and-health-promoting vitamins and minerals. When you make soup yourself instead of buying it in cans you are eating fresher, more nutrient-dense foods and you know exactly what ingredients you are putting into that pot of soup. When you cook your soup from scratch you can ensure that it contains no industrial chemicals, pesticides, and weird food additives, and if you’ve made too much you can always freeze it for later. Here’s a great article called The Truth About Canned Soup, from Rodale News. I  realize that most people take advantage of the convenience of canned foods sometimes, myself included. I just try to cook from scratch as much as possible. It is also very economical to cook your own soups at home. It seriously costs pennies on the dollar compared to the canned stuff. Continue Reading »

Smoky Chipotle Pea Soup

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Smoky Chipotle Pea Soup ~ From Vegetate, Vegan Cooking and Food Blog

“I feed on good soup, not beautiful language.”Molière

This Smoky, spicy pea soup from Cookin’ Crunk by Bianca Phillips (page 75) is just perfect for autumn lunches.

Made using peas, barley, chipotle chilis in adobo sauce, lots of veggies, and spices, it definitely warms you up inside with it’s healthy, hearty goodness!

This is a simple dish to make. We doubled the recipe, which made enough soup for lunches for two people for a week and left some over to freeze for future lunches.

Pea Soup Facts (from Wikipedia): Pea soup has been eaten since antiquity; it is mentioned in Aristophanes’ The Birds, and according to one source “The Greeks and Romans were cultivating this legume about 500 to 400 BC. During that era, vendors in the streets of Athens were selling hot pea soup.”