Makin' Dinner with "Vegan Soul Kitchen"

Hey everyone! Sorry it's been awhile - I've been facing the most intense creative block, which means I've been sitting around watching movies, sleeping, hanging out in establishments with low lights and a tipsy clientele, eating out way too much on account of not feeling inspired in the slightest, and my all-time-fave - TRAVELING! It's been quite a year of boarding airplanes and seeing friends, eating the cuisine of such vegan paradises including Vegas, LA, Chicago, and the Pacific Northwest. This year, I hope to hit up the south - eat my way through Austin Texas, party on through New Orleans down to Athens, Georgia, to end up on a beach in Florida. That is a trip I've been planning for years and years; maybe the next 12 months will see it happen?

But this blog is not about travel plans, it's about eatin' and cookin'! So let's get to it!

I have owned Vegan Soul Kitchen, by Bryant Terry, for about two years now, without making a single thing! I have loved reading through that cookbook - it's just beautiful, but for some reason have not felt the inspiration to make his concoctions. That is, until a couple months ago. I was quite pleased with the results! Let's check it out.

Sorry all the pics are taken with my phone, and therefore may be Instagrammed out. I've been the most obnoxious dweeb this last year AKA the year I finally bought myself a smartphone. (INTERNET ALL THE TIME! I'VE ONLY EMBARRASSED MYSELF 90% OF THIS LAST YEAR ONLINE.)

First we have some garlic and white wine-braised brussels sprouts. Now, I never ate Brussels sprouts growing up because my mom is NOT a fan. But I'm into them. They can be hard to digest, so I don't indulge all the time, but these little cabbages sure are a delectable little treat. Terry's version are incredibly tender and rich, definitely a "must- make".

Next up we have his Sweet Coconut Ginger Creamed corn. Coconut creamed corn -- who would've thought? So creative! I did really like this dish, but I would change the spice mix in the future to be geared more towards my white-girl-California palette. They are very Carribean-esque, with the all-spice; I'd probably just tone that down while working to make it a little more savory, less sweet.

AND NOW -- the Smothered Seitan Medallions with Mushroom Gravy (vegan pork chops)! I made my seitan from scratch (obvi), and then dived into this recipe head-first. I was unsure about adding both cabbage and jalapeno, but let me tell you - PERFECTION. This recipe ended up being a little time intensive, but well worth the effort. I can't wait to make it for a group of friends because I am a huge show-off. 

 I feel like it is necessary to tell you I did take many short-cuts with these recipes, as I did not make all the different stocks he calls for. I think I used boxed veggie stock and made my own with sauteed onions, garlic, salt, pepper and bullion. It was quite a while ago that I made this feast for myself, and I miss it now.

I May Be Alone Here, But I Really Like Rachael Ray

Okay, so Rachael Ray is a little on the gabby side, and a lot of her recipes are based around meat. BUT! If you can look past that, there is plethora of ideas inside of just one issue of her magazine! Her recipes are quick, simple and easy to veganize! If she calls for chicken, you can very easily use seitan (though I haven't yet, but I keep meaning to!). I once made the most amazing tropical bread pudding from one of her guest recipes, using cashew cream and coconut milk for the dairy counterparts.

This is the issue on stands now! I'm very inspired by it, and I can't wait to get home and make some of the pasta sauces and cocktails. Plus, she gives a shout-out to North Beach in my home-base of San Francisco!

I love people who are naturally bubbly. It's taken me 31 years to cultivate a "natural" effervescence, because what I usually want to do is be a wallflower. Let's not get started on how easily I blush. SHYNESS IS REAL, AND OMG, KIND OF THE WORST.

On that note, people always want to tell me they can't cook. At 23 I was making stirfry with frozen chicken breasts, frozen veggies, and calling it a day. Easy. Not vegan, obvi, but where I started. In the meantime, I poured over cookbooks. I read the intros, the outros and all the tips inbetween. When I got into veganism, I did the same thing. That's how I learned. I don't think I was born with this ability, I just spent all my free time teaching myself how to do it! To learn what flavors go together, what the vocabulary means. And I never stop learning. (Which means everyone else can do it too! Or not, some people can do math and I only understood fractions once I started baking.)

And then on that note, I don't like watching cooking shows (I just think they are so boring), but I really love Rachael Ray's 30 Minute Meals. I always learn new tips and new flavor combos, yo. Plus, how could anyone not like her traveling show, $40 a Day? (SHE ALWAYS FINDS A WAY TO SAVE MONEY FOR A FANCY COCKTAIL!) The talk show, okay, I can't do that one.