tag:blogger.com,1999:blog-17733839130989192522026-04-05T08:21:46.925-04:00Jillian of Bitchin' Vegan Kitchenhttp://www.blogger.com/profile/04823505372677059691noreply@blogger.comBlogger118125tag:blogger.com,1999:blog-1773383913098919252.post-46772399641299474212011-06-16T17:09:00.004-04:002011-06-16T17:16:05.953-04:00

Fat-Free Vegan Kitchen's "New Orleans style white beans" with the infamous vegan blue ribbon corn bread recipe (with cheddar Daiya and scallions mixed in) and something I am calling "trail mix greens". I sauteed collards with garlic, olive oil, salt, pepper and a little orange juice, then tossed in some slivered almonds and dried cranberries and let it cook down a bit.

Jillian of Bitchin' Vegan Kitchenhttp://www.blogger.com/profile/04823505372677059691noreply@blogger.com8tag:blogger.com,1999:blog-1773383913098919252.post-19812575155330299942011-06-16T17:00:00.006-04:002011-06-16T17:08:45.021-04:00

Is there anything not improved by peanut sauce? No, there is not. Summer, winter, hot, cold, spicy, sweet, on satay, noodles, banana pie, anything. I ate a peanut butter sandwich every single school day of my childhood. I am likely made up of 90ish percent peanut matter. The cravings are now cell-deep.Tomas made this long ago. It's udon noodles, chopped raw spinach, scallions, red peppers and

Jillian of Bitchin' Vegan Kitchenhttp://www.blogger.com/profile/04823505372677059691noreply@blogger.com0tag:blogger.com,1999:blog-1773383913098919252.post-33679710267997084962011-06-15T20:19:00.012-04:002011-06-15T20:51:15.347-04:00

The best (worst) kind of blog post: dessert pics and a reminder about how I never post anymore! Blah, blah, blah grad school. Blah, blah, blah summer break from grad school now occupied by full-ish time work. I am the *most* fun of all the overworked depressing documentary watching people *ever*!Anyway, these were coconut mini cupcakes topped with the dulce de leche recipe from Viva Vegan. I had

Jillian of Bitchin' Vegan Kitchenhttp://www.blogger.com/profile/04823505372677059691noreply@blogger.com0tag:blogger.com,1999:blog-1773383913098919252.post-58928847158629540722011-01-14T23:18:00.004-05:002011-01-14T23:36:38.850-05:00

Part chickpea pancake, part quesadilla and yet filling a distinctly omelette-y role, this is something I maybe invented. Or something. This was the result of random leftovers + having secured a steady sources of locally available Daiya: two savory chickpea pancakes (aka pudla, cheela, socca or farinata depending on what country your recipe came from) made with scallions, cumin, turmeric and

Jillian of Bitchin' Vegan Kitchenhttp://www.blogger.com/profile/04823505372677059691noreply@blogger.com3tag:blogger.com,1999:blog-1773383913098919252.post-49508818377433531792011-01-14T23:08:00.006-05:002011-01-14T23:17:46.285-05:00

I regret that I let yeast doughs intimidate me for so long. Making bread at home is really easy, it makes your apartment smell super. Barring some crucial mishap (and I haven't had one yet, and I doubt you will) you'll have better bread than you'd be eating otherwise and you'll pay less for it. This is from Vegan Planet by Robin Robertson. The recipe is for potato bread with chives but I used

Jillian of Bitchin' Vegan Kitchenhttp://www.blogger.com/profile/04823505372677059691noreply@blogger.com0tag:blogger.com,1999:blog-1773383913098919252.post-79543013166653961132011-01-14T22:59:00.005-05:002011-01-14T23:08:16.691-05:00

Nothing new, but the picture was so nice I figured I'd post:Pizza with basil-tofu-cashew ricotta, tomato sauce, spinach, cherry tomatoes and breaded fried eggplant. Asparagus, zucchini and red onions with some olive oil, salt and pepper made in a grill pan.

Jillian of Bitchin' Vegan Kitchenhttp://www.blogger.com/profile/04823505372677059691noreply@blogger.com0tag:blogger.com,1999:blog-1773383913098919252.post-87862859433720665382010-12-05T00:31:00.005-05:002010-12-05T00:36:19.434-05:00

Pasta Fagioli: olive oil, celery, carrot, onions, garlic, vegetable broth, crushed tomatoes, tomato paste, kale, navy beans, macaroni, oregano, red chile flakes, pepper.Served with homemade whole wheat flax bread and roasted cauliflower.

Jillian of Bitchin' Vegan Kitchenhttp://www.blogger.com/profile/04823505372677059691noreply@blogger.com0tag:blogger.com,1999:blog-1773383913098919252.post-30778136987711963472010-12-05T00:14:00.006-05:002010-12-05T00:23:53.088-05:00

Homemade sesame-semolina flatbread with pan fried homemade seitan seasoned with pepper, oregano, cumin and tamari, tomatoes, baby spinach and cucumbers and topped with vegan yogurt sauce: plain vegan yogurt, lemon juice, minced garlic, dill, salt, pepper. A side of potatoes, onions and green bell peppers, roasted in a mustard-white wine sauce with paprika.

Jillian of Bitchin' Vegan Kitchenhttp://www.blogger.com/profile/04823505372677059691noreply@blogger.com3tag:blogger.com,1999:blog-1773383913098919252.post-89466605094274263892010-12-04T01:17:00.002-05:002010-12-04T01:22:41.797-05:00

Here is the gado-gado recipe from Vegan Express from Nava Atlas. It's an Indonesian salad with baked tofu, steamed and raw veggies, rice and peanut red curry sauce. Really easy and really satisfying.

Jillian of Bitchin' Vegan Kitchenhttp://www.blogger.com/profile/04823505372677059691noreply@blogger.com4tag:blogger.com,1999:blog-1773383913098919252.post-70793877280564087822010-12-04T01:04:00.007-05:002010-12-04T01:24:39.616-05:00

My friend Sandy gave me these great chocolates from Cocoa V months ago when I left my job for grad school. The lollipop has a kitty face because we like our kitties! The chocolate was preposterously good. Support vegan chocolatiers by buying your favorite vegan fancy chocolates.Also, I miss work friends!

Jillian of Bitchin' Vegan Kitchenhttp://www.blogger.com/profile/04823505372677059691noreply@blogger.com0tag:blogger.com,1999:blog-1773383913098919252.post-48824896428635577972010-12-04T00:49:00.005-05:002010-12-04T00:59:51.533-05:00

Some people think vegans live on salad and tofu. This is not true. I live on kettle corn, whole wheat toast and juices and Tomas eats a diet of 100% vegan sausages in ketchup. Sometimes, when we feel bad about this, we eat a salad and call it even.Tofu was marinated in white wine, garlic, tamari and pepper and pan fried with olive oil. Salad includes baby spinach, carrots, red onion and

Jillian of Bitchin' Vegan Kitchenhttp://www.blogger.com/profile/04823505372677059691noreply@blogger.com0tag:blogger.com,1999:blog-1773383913098919252.post-79649901411483596122010-12-04T00:32:00.008-05:002010-12-04T00:45:28.341-05:00

Like an outdated lolcat meme, I was skeptical, yet curious. Ultimately, I found this Ani Phyo recipe to be a success! It's really fast: you blend dates, walnuts, and cocoa to form the cakes, layer them with fresh berries and a frosting made with cocoa, dates, agave and avocado. It works! Of course it does, it's sweet and full of yummy healthy fats! Especially with coconut vegan ice cream.

Jillian of Bitchin' Vegan Kitchenhttp://www.blogger.com/profile/04823505372677059691noreply@blogger.com0tag:blogger.com,1999:blog-1773383913098919252.post-40854177860965605932010-12-04T00:21:00.005-05:002010-12-04T00:30:38.610-05:00

Recipe from Chef Chloe. I used my own semolina-flax pizza dough recipe (will post once I perfect it-- semolina is magic!) and topped with Chloe's recommendations: butternut squash, apples, spinach, garlic-white bean puree and caramelized onions. This is a great recipe, and you should go make it now if you like things that taste good and are healthy and awesome.

Jillian of Bitchin' Vegan Kitchenhttp://www.blogger.com/profile/04823505372677059691noreply@blogger.com0tag:blogger.com,1999:blog-1773383913098919252.post-30252526866255667132010-09-11T14:51:00.008-04:002010-09-11T15:13:25.579-04:00

Hi everybody. Grad school is kicking my butt, but I still do eat food, so here are some pics:Blueberry-chocolate cake, recipe from the Fat Free Vegan Kitchen blog. I used a chocolate-hazelnut spread my friend brought me back from Paris to adhere the fruit to the cake in lieu of agave. This was delicious, quick and looks pretty fancy to boot. I used these farmers market blueberries that made

Jillian of Bitchin' Vegan Kitchenhttp://www.blogger.com/profile/04823505372677059691noreply@blogger.com3tag:blogger.com,1999:blog-1773383913098919252.post-20875354923895783242010-08-08T19:25:00.007-04:002010-08-08T19:29:55.488-04:00

Baby bella mushrooms stuffed with more mushrooms, vegan sausage, panko bread crumbs, red peppers, onions, garlic, olive oil, red chile flakes, oregano, pepper and salt. Sprinkled with paprika. Cooked at 375 degrees for about 20 minutes.Mashed potatoes with Earth Balance, salt, pepper and soymilk.Baby spinach sauteed with olive oil and garlic very very briefly.

Jillian of Bitchin' Vegan Kitchenhttp://www.blogger.com/profile/04823505372677059691noreply@blogger.com2tag:blogger.com,1999:blog-1773383913098919252.post-31525928709695730772010-08-07T10:47:00.013-04:002010-12-05T00:23:33.558-05:00

Tres leches cake with coconut and fresh fruit. The cake is soaked in a boozy, milky spice mixture and finished off with a coconut custard type topping. I've never had the "real" thing but this is delicious cake. Tomas says it tastes pretty accurate. This is funny because I think I reduced the liquid too much at first and then just winged it making more soaking liquid and had no idea if it what

Jillian of Bitchin' Vegan Kitchenhttp://www.blogger.com/profile/04823505372677059691noreply@blogger.com1tag:blogger.com,1999:blog-1773383913098919252.post-16187390257129569012010-08-07T10:40:00.003-04:002010-08-07T10:46:51.705-04:00

I can't really give you much info on the cooking methods or ingredients, because Tomas made it, but I can tell you it was delicious. Brown rice topped with kale braised with chili and garlic, BBQ tempeh chunks, carmelized onions, sliced avocado with sesame seeds.

Jillian of Bitchin' Vegan Kitchenhttp://www.blogger.com/profile/04823505372677059691noreply@blogger.com1tag:blogger.com,1999:blog-1773383913098919252.post-89425886937838294302010-05-01T21:38:00.004-04:002010-05-01T21:50:40.891-04:00

I melted peanut butter, Earth Balance, and Dandies Vegan Marshmallows and then added some crisp brown rice cereal to coat and set the mixture in a pan to set. Once the treats firmed up I sliced them up and gave each one a little dip in a semi-sweet ganache bath (chocolate chips, soy milk) and topped them with a few roasted salted peanuts.Dandies, (the candies with the happy bow-tied marshmallow

Jillian of Bitchin' Vegan Kitchenhttp://www.blogger.com/profile/04823505372677059691noreply@blogger.com2tag:blogger.com,1999:blog-1773383913098919252.post-36605883452489095282010-05-01T21:28:00.003-04:002010-05-01T21:33:08.765-04:00

These are from Vegan Cookies Invade Your Cookie Jar. They have roasted almonds, chocolate chips and vegan white chocolate chips, which can be tricky to find (I usually order them online). They were a fun change from regular chocolate chip cookies and well received by the other vegans in my office. (There are 3 besides me now!)

Jillian of Bitchin' Vegan Kitchenhttp://www.blogger.com/profile/04823505372677059691noreply@blogger.com2tag:blogger.com,1999:blog-1773383913098919252.post-78836821508795665682010-05-01T21:12:00.005-04:002010-05-01T21:22:53.829-04:00

Peanut butter waffles with sliced bananas and maple syrup. Recipe from Vegan Brunch, which has to be my favorite vegan cookbook at this point.I got a waffle maker (a $20 one from Target) because of this cookbook's many waffle recipes. All of the ones we've tried have been great. I used to be a bit intimidated by homemade waffle-craft, but that seems silly now. Making waffles is less

Jillian of Bitchin' Vegan Kitchenhttp://www.blogger.com/profile/04823505372677059691noreply@blogger.com1tag:blogger.com,1999:blog-1773383913098919252.post-53943237725764640832010-05-01T16:09:00.004-04:002010-05-01T16:16:49.094-04:00

Mango Seitan: Fry seitan chunks dusted in cornstarch. Drain and set aside. Stir fry red onions, green bell peppers and fresh mango chunks until veggies are softened. Add minced garlic and ginger and let cook for a minute longer. Add seitan pieces back to your wok and toss. Stir in a slurry of orange juice, lime juice, tamari, agave, sriracha, black pepper and cornstarch. Cook and toss until

Jillian of Bitchin' Vegan Kitchenhttp://www.blogger.com/profile/04823505372677059691noreply@blogger.com1tag:blogger.com,1999:blog-1773383913098919252.post-3903095273387878252010-05-01T15:58:00.005-04:002010-05-01T16:28:52.172-04:00

Pizza made on a pizza stone (new!) with tomato sauce, roasted eggplant, garlic, spinach and fresh basil. Topped with Daiya Italian Blend vegan cheese. Daiya is melt-y, cheese-y and soy-free if you care about being free of soy. I don't but I think it's cool that they made "cheese" out of cassava. We can't find anywhere to buy Daiya in in NYC, so I order it from VeganEssentials.com when we want

Jillian of Bitchin' Vegan Kitchenhttp://www.blogger.com/profile/04823505372677059691noreply@blogger.com5tag:blogger.com,1999:blog-1773383913098919252.post-62171499550933558862010-05-01T15:40:00.008-04:002010-05-01T16:22:57.571-04:00

It's been a while since I posted and lots has happened in food- and non-food related news. I'm starting grad school in August, cut my hair off, and started baking bread every week. Also, Tomas, Simone and I moved to Sunnyside, Queens and I've been eating well the whole way.Queens has fewer exclusively vegetarian and vegan restaurants than Brooklyn does but there is lots of good eating for

Jillian of Bitchin' Vegan Kitchenhttp://www.blogger.com/profile/04823505372677059691noreply@blogger.com1tag:blogger.com,1999:blog-1773383913098919252.post-21248967579560078812009-10-16T18:52:00.010-04:002009-10-19T21:02:19.776-04:00

All dressed up and everywhere to go! Chocolate-strawberry vegan cheesecake and cupcakes make you the most popular guy or girl at the party. Cupcake recipe is just the faithful old chocolate Vegan Cupcakes Take Over The World one, topped with chocolate ganach. The cheesecake recipe is here at Bakingsheet. I just reduced the lemon juice, added some vanilla and baked a double batch in a homemade

Jillian of Bitchin' Vegan Kitchenhttp://www.blogger.com/profile/04823505372677059691noreply@blogger.com8tag:blogger.com,1999:blog-1773383913098919252.post-20239555528337793712009-10-12T20:47:00.006-04:002009-10-12T21:14:14.437-04:00

Mmmacaroni and cheese- vegan style. Recipe is from The New Farm Vegetarian Cookbook. I added some peas to the casserole and topped it with sliced fresh tomatoes and lots of paprika. Comfort food to the max.If you're not familiar, the New Farm cookbook is great stuff. It's the favorite recipes of an intentional community called The Farm in Tennessee circa the '70's(complete with groovy

Jillian of Bitchin' Vegan Kitchenhttp://www.blogger.com/profile/04823505372677059691noreply@blogger.com2