Saturday, January 29, 2011

This Past Month's Fixins

Now that I have a working digital camera again, I hope to get into the habit of taking more and more photos of some of the things I slap together in my kitchen and post them here at the end of each month. I posted about making Noodle Soup on Xmas and about making Oven Roasted Seitan on New Year's Eve. Here are a few other odds and ends I made:

Rolled oats, kamut, spelt, wheat and barley with chopped dates, walnuts, a dollop of organic peanut butter, sugar, cinnamon and ground flax seed:

Pizza: Mushrooms, mozza Daiya and sauce on a homemade crust:

Pizza: Mushroom in the foreground and then mushroom, black olives and hot banana peppers. Both are with mozza Daiya and with homemade sauce and crust:

Strangolapretti o Gnocchi di Patate ("Priest Stranglers" or Potato Dumplings) with pesto from Bryanna Clark Grogan's Nonna's Vegetarian Kitchen):

Chili (white kidney & black beans, red lentils, canned diced/crushed tomatoes, lots of garlic and various seasonings):

Homemade seitan, bell peppers, mushrooms & a slice of soy cheddar, grilled on half a whole grain roll:

Oatmeal chocolate chip cookies, straight out of the oven:

Pita pizza before covering it with shredded "cheese" and shoving it into the oven. (Homemade sauce, onions, crushed garlic, mushrooms, asparagus, black and green olives and pickled hot banana peppers.)

The final product after a spell in the oven:

Gardein chunks sautéed w/onions & green bell peppers, hot banana peppers and a sprinkle of Daiya (underneath) on garlic rubbed baguette -- broiled in the oven.

Whole wheat cinnamon sugar cookies:


JL Goes Vegan said...

That was a delicious display of great vegan eating!

The Compassionate Hedonist said...

just to note, they are called "Strozzapreti" They look delicious!!

M said...

I've seen the terms used interchangeably online, although after looking again I've seen that the "Strangolapreti" recipes seem to involve using spinach or chard in the dumpling itself. However, I got the term straight out of Bryanna Clarke Grogan's cookbook "Nonna's Italian Kitchen", where I obtained the recipe.