Posted by: alaskaVeg*n | July 1, 2008

Curry Udon Noodles

Another success from Veganomicon – Curry Udon Noodles. I love curry, and have never used garam marsala before, but I think they were a good combo. This was spicy, but delicious!

I cooked some tempeh based on a recipe in The Candle Cafe. Basically the tempeh is cooked in a delicious juice mixture for about 45 minutes. It comes out tender and flavorful. I also used stir-fried carrots and broccoli to complete the meal. Yum!

Posted by: alaskaVeg*n | July 1, 2008

Black Bean & Lentil Salad

Delicious Black Bean & Lentil Salad from La Dolce Vegan. It’s a delicious salad and one of my favorite to make. I only made a few modifications, and highly recommend this recipe to all =)

Posted by: alaskaVeg*n | June 27, 2008

Grapefruit Collard Smoothie

A tangy yet delicious smoothie. I used a whole pink grapefruit, strawberries, 2 dates, a banana, collards, flax seeds, hemp protein powder and a cup of water. Yummy!

Posted by: alaskaVeg*n | June 27, 2008

Local Produce Sammich

I had vegan lunch meat left-over from the Shaved Seitan Sammich, so I made this with all my fresh purchases from the local farmers market: Apricot Walnut Bread, Spinch, Tomatoes, Red Onion and a side of cole slaw. Delic!!!

Posted by: alaskaVeg*n | June 27, 2008

Shaved Seitan Barbecue Sammich

So tonight’s dinner came courtesy of Vegan Dad. I made his new lunch meat, and modified his sweet and sticky barbecue sauce. I reduced the amount of ketchup and water and added in some marsala and a few other odds and ends. The result? Delicious!!! I would definitely cook this again – YUM!

I made a side of delicious coleslaw to go with. This was from this recipezaar recipe that I veganized.

I used soy milk, veganaise and a buttermilk made from soy milk with apple cider vinegar. It was great!!!

Posted by: alaskaVeg*n | June 23, 2008


It was pretty hot (relatively speaking) here in the land of the midnight sun this weekend. After a good bit of time outside in the 24 hour a day sun, sorbet was definitely on the brain. First up: I had a watermelon that looked great, but turned out to be too mealy for my liking. Usually I toss it on the compost in disgust while muttering about the $52.00 a pound it cost me to buy it. Today, however I was hit with inspiration on two fronts. I discovered (either because a: I am a genius, or b: I dropped a piece on the floor – that will be for you to decide) that my matching set of dogs LOVE watermelon…

AND – I took the remaining piece, cut it into smaller chunks, tossed in the freezer and then blended it up into the best watermelon sorbet I’ve ever had. Okay – the only watermelon sorbet, but I still stand behind my initial declaration.. also the best =)

Next up, I went a traditional route with the strawberries. I boiled 1 cup water and 1/3 cup sucanat for about 3 minutes. Then I added pureed strawberries and a squirt of lemon and boiled for another couple of minutes. The whole concoction went into the freezer. Right before serving, I blended again. MMMmmmm!!!!

Finally, I took some left-over Cashew Banana Ice Cream and added fresh pineapple, mango and papaya. Blended it all, tossed it back in the freezer until serving. Wow! It was sooooo goood!!!

Posted by: alaskaVeg*n | June 23, 2008

Thai Themed Dinner

So I was shopping around for dinner ideas, and I saw something interesting at Diet, Dessert and Dogs: Mango Avocado Salad. I had all the ingredients, and it whipped up really fast. It had mango, avocado, red onion, jalapeno, olive oil, rice wine vinegar, lime, agave, tamari, mint, cilantro and I used peanuts instead of cashes. The result – delicious!!!

Hmmm, so what should I make with it? I found a recipe for Thai Chicken Pizza that looked easy enough to veganize. I still had a pizza dough to use in the refridgerator. The Thai Chicken Pizza recipe came from here. I skipped the dough (and actual chicken), and here is what I did for the rest:


  • 3 1/2 Tbsp peanut butter
  • 3 Tbsp brewed black tea
  • 3 Tbsp brown rice vinegar
  • 2 Tbsp soy sauce
  • 2 tsp chili oil
  • 1 Tbsp minced fresh ginger
  • 2 tsp agave


  • 3 frozen mock chicken patties, cooked until hot and sliced thinly (I scraped off fake crust)
  • 2 Tbsp toasted sesame seeds and some black sesame seeds for the top
  • 1 Tbsp paprika ( I used Hungarian Sweet)
  • 1 Tbsp red pepper flakes
  • 1 tsp salt
  • 1/2 red onions diced

I blended the sauce. I mixed the topping together with about 3 tablespoons of the sauce. I spread the remaining sauce on the pizza crust and then topped with chicken mixture. I sprinkled black sesame seeds, extra paprika and some walnut parm on the top. I cooked it at 425 on a pizza stone for about 15 minutes. The end results was fantastic! The pizza was slightly dry and could have used more sauce, so I would double it next time. Really great pizza, and a delicious dinner all around.

Posted by: alaskaVeg*n | June 20, 2008

Lemon Corn Waffles

Yay! A great start to the day courtesy of Vegan with a Vengeance – Lemon Corn Waffles. The eating brigade was initially hesitant because they thought lemon and corn in a waffle was just weird, one bite was enough to convince that it was actually a fantastic idea. The fresh lemon and extra heft from corn meal make these one nutritious, filling and tasty breakfast. There was a recipe for a fresh blueberry sauce, but I opted for maple syrup and fresh blueberries.

Posted by: alaskaVeg*n | June 20, 2008

Raw Zucchini Spaghetti

I saw a good-looking Ani Phyo recipe at Food and Wine – Zucchini Ribbons with Raw Tomato Marinara. I finally got a Spirooli and this seemed like the perfect recipe to try it out on.

I stuck with the recipe except I added cold Italian Sausage, diced green pepper, red onion, fresh tomatoes and walnut parm to the top. Amazingly delicious!!! A winner that I will definitely make again.

Posted by: alaskaVeg*n | June 19, 2008

Rasberry Rhubarb Oatmeal Bars

I had some fresh raspberries in the fridge, so I was shopping around for what I could make. My thoughts (of course) turned to dessert. I love cooking desserts! I found a recipe in the Joy of Vegan Baking for Raspberry Oatmeal Bars. It basically is an oatmeal sugary pressed base with a layer of jam (I used raspberry rhubarb jam fresh from the farmers market) and topped with the oatmeal sugary mixture. I added some chopped pecans to the top for mums who is a nut fanatic. As it was baking, I got out the fresh raspberries and HORROR!! They were moldy…. I tell you eating fresh fruits and veggies in Alaska is an excercise in frustration and high spending. I dug out some frozen raspberries for the top, but it was not the same. It was still pretty, and tasted great, but the disappointment of another moldy fruit weighed on my enthusiasm =()

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