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RECIPE: Creamy Avocado & Pepper Potato Salad
A perfect adaptation for a barbecue side-dish this Labor Day…
Creamy Avocado and
.
Pepper Potato Salad
…
Ingredients:
serves 8+
Adapted from Isa Chandra Moskowitz’s Vegan Brunch
- 2 lbs fingerling potatoes, cut into 3/4 inch chunks
— - 1-2 peppers, diced (jalapeno, anaheim, etc)
- 1 small red onion, diced small
- 1 Tbl olive oil
—- - 3 ripe avocados
- 2 Tbl lime juice
- 1/2 tsp salt
—- - 1 plum tomato, chopped
- 1 smallish cucumber, diced very small
- 1/4 teaspoon ground cayenne pepper (optional)
- Scallions for garnish (optional)
Steps:
- Put potatoes in a pot and cover with water. Cover pot, bring water to a boil. Lower the heat to a rolling boil and cook for 10 to 15 minutes, until potatoes are easily pierced with a fork. Drain and set aside to cool.
- Meanwhile, sauté or grill the peppers & onions over medium-high heat until browned.
- Once potatoes have cooled, prepare the dressing. Split the avocados in half, remove the seeds and scoop into food processor. Add the lime juice and salt and puree until smooth, scraping down the sides with a spatula as needed. Once smooth and creamy, add the tomato, peppers and onion. Pulse until they are incorporated but not completely blended. You should still be able to see the tomato and onion.
- Put the potatoes, peppers, and cucumbers in a large mixing bowl and mix them up. Add the dressing and mix well. Taste for salt and spice. Wrap tightly and chill until ready to use. Top with scallions, if desired.
Prep time: 15 minutes (active) / 1 hour (total)… serve soon!
This recipe is easy to make and it combines both guacamole and potato salad. Yum!
This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.
The GREAT Holiday Recipe Collection
Re-runs are on TV. Re-runs are on this blog… it’s a “slow news day” as it were, and since Thanksgiving is coming up, why not create a “best of” recipes blog? It’ll be your one stop shop!
An all vegetarian, mostly vegan recipes list for your holiday get-togethers. Great for Thanksgiving, Diwali, Hanukkah, Kwanzaa, Festivus, Eid ul-Fitr عيد الفطر, Christmas, or the also popular Xmas…
Here are some of my favorite recipe creations (dreamt up here)…
- S’mores Pouches – super fun, not too difficult, I’m really proud of this creation…
- Chantrelle & Gruyere Quiche – I also made it with a Cheetos crust, but don’t feel as if you have to follow suit…
- Jalapeno Brie Poppers – Great served with a blueberry compote!
- Taco Scones – How could something so easy and so delicious never have been conceived of before? These are flippin’ brilliant (and versatile for substitutions). Have some salsa, guacamole or sour cream on hand for dippin’…
- Savory Feta & Kalamata Pound Cake – I took an olive oil poundcake recipe and “Greek’d” it up. It’s a fave!
- Peanut Butter & Jelly Cocktail paired with…
Grilled Mac & Cheese Sandwiches – This was one of my favorite, unique recipes. It took some time to test (oh no, I have to taste test vodka again!?). The pairing with the grilled mac & cheese sandwiches worked really well. The peanut vodka is too late to start for Thanksgiving, but I’d recommend trying it!
Here are some classics… they’d go great for your holiday noshing…
- Mushroom Dumpling Stew – brilliant for the cold rainy fall!
- Vegan Biscuits & Mushroom Gravy – I could eat this year ’round, any meal!
- Framboise Cranberry Relish – Easy, but almost a waste of beer. Delightful – no lie!
- Cute Olive Penguins – I wish I had thought of this… I did make ’em though… super cute…
- Easy Pumpkin Cheesecake – super easy, and pretty quick (outside of the chill time).
- Pumpkin-infused Vodka Cocktail – A little too late to start for this year, but outside of time letting it sit, it’s pretty easy.
- Pumpkin Cinnamon Rolls – Very time consuming, but oh-so-delicious!
- Bleu Cheese Buttermilk Biscuits – Sort of my own creation, but enough of a staple to include down here. I took a biscuit recipe and added about a cup of bleu cheese to the dough. I’m making these again for Thanksgiving 2011…
- Avocado Fries – I heard about these from Punchy, bassist from one of my favorite bands. They’re super decadent. The avocado fries are, too.
Desserts…
- Vegan Chocolate Pudding – I couldn’t believe how smooth & rich it was…
- Spiced Biscotti – with or without fruit – a really flexible recipe.
- Blueberry Muffin Bread Pudding – I don’t really like bread pudding. But I looooove blueberry muffins.
Raw Vegan Pies – apple & strawberry pies from Jónsi & Alex’s raw cookbook. The crusts are the big takeaway here… super awesome raw pie crusts!
- Raw Vegan Blueberry Cheesecake – The secret ingredient is elementary school kids’ hopes & dreams. Tastes as expected… awesome!
- Carl Sagan’s Simple Apple Pie – you must first create the universe…
Back to the normal music blogging shortly… have a great Thanksgiving holiday!
RECIPE: Blueberry Muffin Bread Pudding
A little belated, last month’s Veggie Supper Club in Eugene had the theme of “Animated Flavor.” We were to pick a cartoon and design a dish that represented it in some manner. I made a Chester the Cheetah Cheetos-crust Mushroom Quiche (recipe here), and something I’d call “Gargamel’s Wish” – as in… he finally caught the Smurfs. I used blueberries and one lone strawberry (aka “Papa Smurf“)…
Blueberry Muffin Bread Pudding
…
Makes 10-12 servings
Ingredients:
- 10 blueberry muffins (your favorite recipe or box mix)
- 1 cup fresh or thawed frozen blueberries
- 2 cups soy/rice/almond milk
- 1/2 cup sugar
- 4 eggs or vegan egg replacer
- 2 teaspoons cinnamon
- 1 1/2 teaspoons vanilla extract
- optional: whipped cream and fresh berries
Steps:
- Crumble ½ of the muffins into a buttered baking dish.
- Add 1 cup blueberries in a layer.
- Crumble remaining ½ of the muffins over the top.
- Beat together milk, eggs, sugar, cinnamon and vanilla.
- Pour mixture over crumbled muffins.
- Bake for 40 minutes at 350 degrees until pudding puffs and forms a crust.
- Spoon warm pudding into individual serving dishes and top with whipped cream and fresh blueberries.
This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.
~Dan – Chali 2Na – Fish Outta Water
RECIPE: Easy Pumpkin Cheesecake
A little belated, but for the Gonzalo Bergara Quartet house concert, there was a potluck element, and I brought…
Pumpkin Cheesecake
…
Makes 6-8 servings
Ingredients:
- 2 (8 ounce) cream cheese containers
there are good vegan options, like Tofutti Better than Cream Cheese - 3/4 cup sugar
- 1 small pie pumpkin (roasted) or 1 (15 ounce) can pumpkin puree
- 2 teaspoons pumpkin pie spice (cinnamon, ginger, all-spice, nutmeg mixture)
- 1 graham cracker crust – prepared or homemade
- optional: whipped topping
Steps: prep time ~10 minutes, cook/cool time varies
- Preheat oven to 350 degrees F.
- Beat cream cheese until soft. Add in sugar, and continue mixing.
- Add in pumpkin and pumpkin pie spice.
- Pour into prepared crust, and bake for 35-40 minutes until soft but still set in the center.
- Let cool for 1 hour, then refrigerate for 3+ hours.
Since the above recipe is fairly remedial ( but still delicious), if you want to “fancy” it up… here’s a great, more complicated recipe with a ginger-pecan crust and sugared pumpkin seeds! Hat-tip to Panda le Chef for passing on that fancier recipe (I’ll have to try it soon).
This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.
~Dan – Peter Mulvey & David Goodrich – Nine Days Wonder
RECIPE: Pumpkin Vodka Cocktail (repost)
Since Thanksgiving is coming up soon… this weekend, you should start infusing some pumpkin vodka. Seriously, it’s easy… and yummy! Here’s my old post for a pretty amazing Pumpkin Vodka cocktail recipe!
Enjoy!
~Dan
RECIPE: Pumpkin Cinnamon Rolls
For some friends’ Canadian Thanksgiving get-together last night, I adapted this recipe from Don’t Eat Off the Sidewalk. I changed up the glaze (using spiced rum instead of water)…
Pumpkin Cinnamon Rolls
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Ingredients:
Dough~
- 1 package dry yeast (about 2 1/4 tsp)
- 1/4 cup warm water
- 3/4 cup Pumpkin Puree
- 1/4 cup soy, rice, or almond milk
- 1/4 cup margarine, melted
- 1 Tbl granulated sugar
- 2 1/2 cups all-purpose flour
- 1 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 3/4 cup all-purpose flour
- 1 Tbl vegetable oil
Filling~
- 3 Tbl granulated sugar
- 3 Tbl brown sugar
- 2 Tbl all-purpose flour
- 1 1/2 tsp ground cinnamon
- 2 Tbl chilled margarine, cut into small pieces
Glaze~
- 3/4 cup sifted powdered sugar
- 1/4 tsp vanilla extract
- 1 Tbl hot water (or spiced rum)
Steps:
note: takes time, but generally due to waiting to let dough rise several times
- In a large bowl, combine the warm water with the yeast and whisk together with a fork, let stand for 5 minutes. Add the pumpkin, milk, melted margarine, and sugar in with the yeast, and lightly mix. Sift in the first two and a half cups of flour, salt, cinnamon, nutmeg, and ginger, and beat with a mixer at medium speed until smooth.
- Turn dough out onto a floured surface. Take the remaining 3/4 cup of flour and use it to flour the top of the dough and your surface a tablespoon at a time, as needed to keep the dough from getting sticky as you knead it. Knead the dough for about ten minutes, the dough will be elastic but soft and still a little sticky to the touch without being floured.
- Place the dough in a large bowl coated with oil, turning to coat the top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.
- Punch the dough down; cover and let rest for 5 minutes.
- Combine the sugar, brown sugar, flour, and cinnamon in a small bowl. Cut in margarine with a fork until mixture resembles coarse meal.
- Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, from the long side, pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place the slices in a 9-inch square or round baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
- Preheat oven to 375°.
- Bake the rolls for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.
- Sift the powdered sugar into a small bowl. Add the water (or rum) and vanilla, and whisk until smooth. It should be thick, but easy to drizzle. If it’s too thick, add another 1/2 teaspoon of water.
This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.