10 June 2019

Amanda's Taco Soup

When we first moved to Richmond, we kept ending up at different grocery stores in town at the same time as another couple close to our age. In addition to them grocery shopping at the same stores and at the same time as us, we noticed that they never had meat, cheese, or eggs in their cart. At some point, we finally decided to introduce ourselves to them. In doing so, we found out that they are vegan, grew up around here, and are just plain awesome.

Since then, we've had great times with our "grocery store friends" (which is the name of our group text message). We have sporadic dinners, they come to vegan potluck, and Brent & Shana did carpentry school together.

When we eat together, we often ask Amanda to cook taco soup. It's seriously so good, on its own and with add-ins like faux cheese and avocado. I'd tried to replicate it, but mine was never as good. I finally asked for the recipe so that I can make it more often than our busy schedules align (plus, it feels rude to have her always making the four of us dinner!). With the string of cool summer weather we've been having in Indiana, this was a perfect meal for us to eat this week. It tastes like summer, doesn't heat up the kitchen (it's a crock pot recipe), and still warms your insides.



22 April 2019

Maggie's Vegan Charoset for Passover

Happy Passover, friends! As you've read in other posts on my blog, Shana was raised Jewish and I've been slowly developing a repertoire of traditionally Jewish foods. For example, I've got two recipes for kugel (sweet and savory), challah, matzo ball soup, and a faux brisket.

Both the frisket and matzo ball soup graced our table recently when we hosted our annual Seder for Passover. I *love* Seder. It's filled with tradition, symbolism, storytelling, and singing. It brings together an amazing group of people (we always bring in at least a couple of Seder newbies). Moreover, the fundamental message that's relayed is that no one is free until all are free. I love everything about all of that.

One of the symbolic foods eaten at a Passover Seder is charoset (huh-ROE-set), a lovely mixture of apples, walnuts, and other ingredients. I think of charoset the Italian red sauce of Seders - every family has their own traditional version, which they claim as the best. I'll stake my claim on that as well, because my charoset is so good you'll want to eat it other times of the year!



14 March 2019

Vegan Tikka Masala with Soy Curls

It's been a long time, dear readers, and I'm very sorry. In fact, this may be the longest time between posts on this blog - yikes! Life has just been busy for the two of us, which means we've been meal planning around events and/or meetings most nights. We've gotten involved with some local organizations pretty heavily, I took on a new 1/3 time role at work, last semester was rough on campus, my dad was diagnosed with and treated for cancer, and we are working to make a dream/business(?) of Shana's into a non-profit! All of this creates a hectic schedule and also means that I haven't had time to be creative.

Although I haven't been creative in the kitchen on my own, I have been tweaking and we have been eating some new foods, including this amazing vegan tikka masala sauce. I love my version of this recipe for the following reasons:
1. I can mostly throw things in the Instant Pot and end up with magic.
2. I had to purchase a new herb!
3. IT'S SO DELICIOUS!!! Seriously, it's magic.


The recipe for the sauce I've tweaked from Vegan Richa's recipe (her whole blog is SO good!), most importantly to remove the ginger since Shana is intolerant. In addition, the inclusion of soy curls makes this a hearty and satisfying main dish. While there are a number of components to make the recipe this way, I promise that your taste buds will thank you.

07 November 2018

Winter Lentil Soup

It's soup season. I love soup season so much. Soup is versatile, filling, and (usually) healthy. More importantly, soup is warm in my tummy and my soul. Many folks, myself included, need warmth in both of those places right now. Sometimes life is stressful and hard, but good food can nourish in multiple ways.

Enter this lentil soup. This soup has such an amazing taste and blend of textures. It's rich and velvety and round. Plus, it's full of good-for-you lentils and veggies. After a big bowl of this soup (plus some crusty bread), I'm comforted.



16 October 2018

Maggie's Vegan Enchilasagna

The weather has finally turned into a chilly fall here in Indiana. It was a stark change, with plenty of memes going around. For me, the chilly weather means I'm excited to have the oven on and want to eat all the warm, cozy foods I can imagine.

Tonight, we had some new friends over for dinner and I made this enchilasagna recipe. One of them asked how the recipe emerged, which made me realize that dish was actually due to a series of kitchen misadventures. A while ago, I decided to bring my enchilada recipe to vegan potluck. All set to cook, I when I get home that I'm out of the rice I need for the recipe. I had other rice, but not enough time to cook it. In a pinch, I figured I would use quinoa instead, as inside the enchilada, no one would really notice. I had also planned ahead and planned to swap corn tortillas for the flour tortillas in order to make the dish gluten-free. I fill my first corn tortilla, being to wrap it up, and it breaks - it doesn't roll at all. I figure I just need to be gentle for the next one and gingerly try to roll a second corn tortilla. It broke, too. Short on time if we were going to get to dinner on time, I figured I'd just try a layered dish and call it a vegan enchilasagna. It was a hit! I'm sure it will be a hit for you and yours, too!

Yup, melting faux cheese! Plus, a bit of enchilasaga deconstruction in the back.