Category: Journal

Cody really wanted to make green bean casserole, so Blair and I made some other autumnal sides.

The butternut squash soup was satisfying and creamy, but we had to add sweetener and ginger and nutmeg to make the squash palatable. I think it could use more stock and some milk (coconut, almond, oat) to make it even creamier in the blender. Maybe using immersion blender would be better.

Mashed potatoes were good but we wished they were Yukon golds instead of russets. Made creamy with a little Kite Hill almond yogurt which honestly tasted awful on its own.

Cody killed Isa’s green bean casserole recipe. We cooked the casserole in a large Dutch oven before we baked it in a glass dish. It was creamy, almost cheesy, and baked to perfection. Thermometer stuck in the middle side registered 220°. Casserole was crunchy with the fried onions, but we wished it had more french cut green beans to match the large amount of mushrooms in the recipe.

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Our favorite French vegan, Thomas gave me the inspiration to try a fermented cashew goat cheese recipe. It turned out pretty well, with the cheese nice and tangy but a bit dry. Could have used an extra T of water when blending the cashews perhaps.

BBQ mushroom tacos using ATK bbq sauce were a slam dunk of flavor with Asian quickled carrots and a few other fresh toppings. The king oyster mushrooms should have been shredded into shorter strips as they didn’t cook down as much as I thought they would. They might need about 30 minutes to cook/bake for ideal texture.

An awesome, satisfying meal full of meaty and cheesy flavors that would leave anyone smiling.

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Krabcakes from Christy Turner’s “But I could never go Vegan”.

Made with with aquafaba mayo and topped with corn meal for a little extra crisp. The recipe afforded enough mayo to yield an ATK mayo recipe and the Sriracha mayo in the cook book. Sriracha sauce was thin and needed more mayo.

Corn was frozen and from Deb’s garden. Added a half stick of butter, spiced with salt and pepper.

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Dinner with mom. She made pesto and we topped Le Quartier pizza crusts with shrooms, veggie bacon, kalamata, sun drieds and fresh basil.

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Reheated the lentil sloppy joes and roasted some papas.

Russet and kennebeck potatoes cut into steak fry size and coated with oil and seasoned with salt and pepper. Roasted for 35 minutes at 400°, turning often so they don’t stick.

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Made a triple batch of pastry awhile ago and froze it. Today, rolled out two of the discs to make the top and bottom of our pie. We made an extra thick cream of mushroom soup (with shiitake!!), then mixed it into our veggies: potato, carrot, onion, celery. Forgot to add the green beans!

The pie took about 40 minutes to bake at 375, and we covered the top with tinfoil for the first half or so of baking.

Even though we cut steam holes, the crust wasn’t sealed well enough so it split at one of the edges. Could use some fresh herbs if everything wasn’t dead.

Parchment on the bottom seemed unnecessary and made it hard to serve without getting bits of paper in the food. Maybe parchment handles to remove the pie for cutting, or just serve it in the pie tin with no parchment.

It turned out way better than we could have asked for. The top was golden and flaky, and the veggies on the inside were soft and tasty.

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Had some radishes and shiitake, so it was time for ochazuke. Made a broth out of kombu and genmaicha tea, and poured it over our stir-fried veggies and rice. Ginger and fresh chard tasted really good sautéed in soy sauce with the pressed spiced tofu. Carrots from the garden and shiitakes smelled amazing when sautéed with a bunch of garlic.

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Didn’t get any pictures of the campfire chili we made while camping in Yankton, SD, so here’s the writeup. It was a bit of a quest, but we pulled off a tasty chili al fresco and had some leftover to take home with us.

The chili recipe we used from the Vegan Casseroles book needs more heat, or homemade chili powder like it calls for. I think the chili could use more toppings too: fresh diced onion for crunch, avocado for some creaminess.

Cody cooked the asparagus perfectly so it was still nice and crisp, and the fresh ginger really came through in the dish.

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