VegCooking Blog

Free Food at Johnny Rockets

I try not to eat out a lot because, as you can tell, I like to cook. However, when the offer of free food pops up, I can't resist. This month, Johnny Rockets is doing a little buy-one-get-one-free deal for its vegan burger, the Streamliner, so I think a restaurant outing might be in order. You can print your own Johnny Rockets coupon here.

Last year I had the privilege—no, the honor—of going to Johnny Rockets for free veggie burgers with my whole department. That was when I lived in Norfolk. Now that I'm in Atlanta, it looks like I might be going all by my lonesome and will be forced to eat both burgers myself. I believe the Streamliner is the chain's lowest-calorie sandwich, so I guess that won't be too bad…

Learn more about the offer and print your Johnny Rockets coupon here!

*Please note: There was a temporary problem with the print quality of the coupons, but it has been fixed and they should be crystal clear. Sorry for any inconvenience.

Posted by Amy on May 7, 2008 5:43 PM | Permalink | Comments ( 1 ) | TrackBacks ( 0 )
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Peanut Butter Cookies

Peanut butter has made addicts out of many—myself included. For me, it's hard to resist eating the creamy and salty spread by the spoonful, by the jarful, on apples, with pretzels, or even mixed with pancake syrup. I think you get the idea.

It's no surprise that a P.B. junkie like me loves indulging in peanut butter cookies. They are often made not with just a hint of peanut butter but with entire cups of the creamy goodness. Some recipes are even flourless and consist of little more than just peanut butter, margarine, and sugar—a P.B. addict's dream come true.

My recipe below does contain flour, but it still has a whole cupful of peanut butter, so the flavor definitely shines through. Also, I always reach for the crunchy kind to add a little extra texture to the cookies.

Enjoy!

Peanut Butter Cookies

1 1/2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. baking powder
1/2 cup soy margarine, softened to room temperature
1 cup crunchy peanut butter
3/4 cup sugar
1/2 cup light brown sugar
1/4 cup soy milk
1 tsp. vanilla

•Preheat the oven to 350°F.

•In a medium bowl, mix the flour, baking soda, salt, and baking powder.

•In a large bowl, cream the margarine and peanut butter with an electric mixer until smooth and fluffy. Add both of the sugars and blend well. Add the soy milk and vanilla and blend again.

•Add 1/3 of the flour mixture to the margarine mixture and mix well. Continue with another 1/3 of the flour mixture, then the final 1/3, mixing after each addition.

•Roll the cookie dough into 1-inch balls and place on a greased cookie sheet. Allow room for the cookies to spread. Press down twice on each cookie with the back of a fork, making a crisscross pattern on top, but not flattening it.

•Bake the cookies for 10 to 12 minutes, until light golden brown. Remove from the oven and cool.

Makes 12 medium cookies or 2 dozen small cookies

TAGS: peanut butter cookies | vegan recipes | vegetarian recipes |

Posted by Amy on May 6, 2008 6:32 PM | Permalink | Comments ( 5 ) | TrackBacks ( 0 )
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Celebrate Cinco With a Margarita!

Cinco de Mayo is just days away, which means it's time to start planning my menu and testing recipes for a little fiesta. To me, this holiday is meant to be enjoyed on a patio with cocktail in hand. That cocktail has to be a margarita.

I don't mean the neon green, super sweet, overly blended slushy mess. I'm talking about the real deal—no mix, and made from high-quality fresh ingredients. These really are the only requirements. There are a ton of recipes for the "perfect" margarita, all with different ratios of the key ingredients—tequila, orange liqueur, and lime. Some people like a more tart drink and prefer more lime, others like extra orange liqueur, some must have salt on the rim, and others are horrified at the thought of letting salt anywhere near their glass. The point is that there's no right or wrong way to make it as long as you include the basics, so play with the ratios until you find the margarita you like.

My recipe is for a strong and tart beverage, with just a hint of sweetness. You definitely won't be drinking these by the pitcher—or if you do, you won't remember it.

Happy Cinco!

Margarita

1 1/2 oz. tequila
1 oz. fresh lime juice
1/2 oz. orange liqueur (try Cointreau or Triple Sec)
1/2 tsp. simple syrup
Ice
1 lime wedge
Kosher salt

•Combine the tequila, lime juice, orange liqueur, simple syrup, and ice in a cocktail shaker and shake well for about 15 seconds.

•Salt the margarita glass by rubbing the lime wedge around the rim and then dipping the glass into kosher salt on a plate.

•Fill the glass with ice and strain the margarita into the glass. Garnish with the lime wedge.

Makes 1 drink

TAGS: cinco de mayo | margarita |

Posted by Amy on May 2, 2008 4:17 PM | Permalink | Comments ( 2 ) | TrackBacks ( 0 )
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Bok Choy-Tofu Spring Rolls

Just like sushi, spring rolls are easy to make and work with a variety of fillings. They can be quite healthy too. Please note the keywords "can be." Deep-frying the delicious rice-paper-wrapped treats will most likely cancel out any health benefits of a vegetable-based filling. That's why I like to eat my rolls uncooked.

Opting for a healthier uncooked, or steamed, spring roll is not only better for you, I think it also focuses more attention on the tasty filling you choose instead of a heavy wrapper. I like to steam a few vegetables, slice up some tofu, and then toss it all in a dash of rice wine vinegar and seasonings before adding to the roll.

Bok Choy-Tofu Spring Rolls

12 6-inch round rice wrappers
1 cup shredded baby bok choy
1 cup shiitake mushrooms, sliced
1 cup baked tofu, slivered
2 scallions, chopped
1 garlic clove, minced
1 tsp. rice wine vinegar
Salt and pepper, to taste

•Immerse the rice wrappers, one at a time, in a bowl filled with cold water and let stand until the wrappers soften. Spread a towel on a work surface and place each wrapper on the towel.

•In a medium pot or steamer, bring water to a boil, then place a steaming basket over the water. Add the bok choy and mushrooms and steam for about 3 minutes. Remove from the heat.

•In a medium bowl, add the bok choy, mushrooms, tofu, scallions, garlic, and vinegar and toss until coated. Season with salt and pepper.

•To assemble the rolls, arrange a small amount of the filling on each wrapper, about halfway between the edge nearest you and the center of the wrapper. Fold the edge nearest you over the vegetables, then fold in one side and roll up lengthwise into a tight roll. Repeat with the remaining wrappers.

Makes 6 servings

TAGS: spring rolls | vegan recipes | vegetarian recipes |

Posted by Amy on May 1, 2008 4:52 PM | Permalink | Comments ( 2 ) | TrackBacks ( 0 )
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Sicilian Couscous Salad

Many of you already know I'm completely obsessed with Gourmet magazine, which is why so many of its recipes show up here. Today's is no exception. I was trolling Epicurious for a summery salad to complement today's beautiful weather, and this couscous salad with raisins, roasted red peppers, pine nuts, and more jumped out at me. I then realized that it is, of course, from Gourmet.

The salad is described as an African-Sicilian hybrid—the couscous is a typical North African ingredient, and the raisins, garlic, olives, capers, peppers, and pine nuts are typical Sicilian ingredients. I've never had the pleasure of visiting Sicily myself, so until then I'll be forced to experience the Italian island through its cuisine.

It was a pleasure to "visit" Sicily through this salad because in addition to the rich flavors from the olives, capers, and garlic, it was easy to make. The salad took no time at all to prepare because very little cooking is required—perfect for these beautiful long days when I'd rather spend more time outside than behind a stove.

Sicilian Couscous Salad
From Gourmet magazine.

2 cups water
1/3 cup currants or raisins
3/4 tsp. salt
4 Tbsp. olive oil
1 1/2 cups couscous
2 large garlic cloves, minced
1 small onion, finely chopped
2 Tbsp. red wine vinegar
3 red bell peppers, roasted and chopped (jarred or roast your own)
1/2 cup pimento-stuffed green olives, thinly sliced
2 Tbsp. drained capers
1/2 cup pine nuts, toasted lightly
1/2 cup finely chopped fresh parsley leaves (preferably flat-leafed)
Salt and pepper, to taste

•Place the water, currants or raisins, salt, and 1 Tbsp. of the oil in a small saucepan and bring to a boil. Stir in the couscous and let stand, covered and off the heat, for 5 minutes. Fluff with a fork and transfer to a bowl.

•In a small skillet, cook the garlic in 2 Tbsp. of the oil over moderate heat, stirring, until pale golden. Add the onion and cook, stirring, until softened. Add to the couscous along with the vinegar, bell peppers, olives, capers, pine nuts, parsley, and remaining 1 Tbsp. of oil. Season with salt and pepper.

•The salad may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Makes 6 to 8 small servings

TAGS: couscous | sicily |

Posted by Amy on April 30, 2008 5:38 PM | Permalink | Comments ( 2 ) | TrackBacks ( 0 )
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Vegan Marshmallows: Win 'Em Here!

A chocolate-marshmallow sandwich!

Marshmallows have never been on my list of "most missed desserts," but when I recently heard about a New Zealand company that sells vegan marshmallow kits, the wheels began to turn and I started thinking of other ways to use marshmallow mixture before it sets into squares. Then there was the "aha!" moment when I realized it could possibly be whipped up into the perfect meringue-like topping.

So you can't imagine how happy I was when Angel Foods, the company mentioned above, actually contacted me about testing its vegan marshmallow kits. Of course I said, "Hell yeah, but only if you'll donate a kit for my readers too!" (Contest details below.)

I just received my kit, and I must say that it does seem intimidating at first. Two packets of powdery white substances—I, too, wondered how many alarms that set off—and a seemingly complicated set of instructions (and you have to supply your own water, starch, sugar, syrup, and vanilla). But after reading the instructions, I realized that it's not complicated at all—you just need the proper tools (a candy thermometer and a stand mixer being the most important) and patience. I had neither.

Vegan lemon meringue bars

I have to admit that I skipped the thermometer and just eyeballed it, and I also used a hand mixer instead of one on a stand, which the instructions do not recommend. I probably rushed the mixing process, too, because I felt like my arm was about to fall off, but with that said, the marshmallows still turned out great! Light, sweet, and totally addictive.

Half of the mixture was placed in a pan to cool and then later cut into squares. They are honestly much tastier than I even expected. The other half was added to the top of lemon bars for a meringue-like topping. For the meringue, I mixed the marshmallows halfway through the cooling process to try and create additional air pockets for lightness. This probably wasn't necessary and made the meringue look not-so-pretty, so I recommend piping it or scooping it onto your already-baked bars or pie as soon as it's done mixing. Regardless of how it looks, it tastes exactly how I remember lemon meringue pie.

The Angel Food vegan marshmallow kit

Sorry for the long post, but reading it was worth it because now is your chance to win one of the vegan marshmallow kits from Angel Foods. Just leave a short comment below about what you'll do with the vegan marshmallows if you win.

The contest ends on May 20, and the winner will be notified by May 23. And just so you know…by leaving a comment, you're acknowledging that you've read and agreed to our privacy policy and our terms and conditions. Good luck!

TAGS: contest | vegan marshmallows |

Posted by Amy on April 29, 2008 9:46 PM | Permalink | Comments ( 272 ) | TrackBacks ( 0 )
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Top Five Spring Ingredients

Spring is finally here, and to me that means short sleeves, long days, too much pollen, and some of my favorite fresh produce. Below is a list of my top five favorite seasonal spring ingredients, and yes, several of them made the cut because I can prepare them on my new grill, which I have become addicted to. For more on seasonal spring produce, check out "Spring Is in the Fare."

1. Vidalia Onions: These are hands down my favorite springtime ingredient because of the way the sweet onions taste when prepared on a grill. I prefer mine well done and slightly black around the edges. But don't worry if you don't have a grill, because you can use Vidalia onions in a tart or a soup or even stuff them with a pilaf.

2. Avocado: Cinco de Mayo is right around the corner, and I can't imagine celebrating without a side of guacamole. But with avocados in season, you don't have to limit their use to just a Tex-Mex accompaniment. Try a chilled avocado soup, blend into a pâté, or use as the filling for a sandwich.

3. New Potatoes: Again, I'll admit that these are on my list of favorite spring ingredients because they are delicious when cooked on a grill. Only a light coating of oil is required to achieve the rich and crunchy crust of well-done potatoes, which gives way to a tender center. I don't even need to list any other ways to prepare because it doesn't get better than that.

4. Artichokes: I love artichokes any way I can get 'em. Steamed, fried, or grilled all work for me, but my favorite preparation is using them in a creamy dip. Maybe it's because I had to go without it for so long when I couldn't find a good vegan recipe? I can't say for sure, but I do know that all changed when I came across Eat Air's artichoke dip recipe.

5. Strawberries: Being from Ponchatoula, Louisiana, the "Strawberry Capital of the World," has created a lifelong love of strawberries for me, and when they're in season, my favorite way to use them is on a strawberry shortcake.

Again, this is just my list. I'd love to know if your list looks a little different.

Posted by Amy on April 25, 2008 5:23 PM | Permalink | Comments ( 5 ) | TrackBacks ( 0 )
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Vegetarian Sushi

I know this recipe looks long, but it really doesn't contain that many ingredients, nor is it all that difficult. Sushi recipes just require a bit of instruction for newbies before they, too, can be rolling up a storm.

The great thing about making sushi at home is that it's easy. It really is—I promise. I know it seems intimidating, but all you have to do is prep your rice and veggies in advance, then start rolling! You can even skip the bamboo mat—which I did in this recipe—and still achieve a tight, well-sealed roll.

And the fun thing about making sushi at home is that you can try any filling you like. The tofu-shiitake-carrot-avocado blend below was used in only a couple of my rolls. I also opted for a teriyaki-eggplant filling, which only required a few minutes in a sauté pan before it was ready to go.

I would love to hear about any unique fillings that you guys like to work with—the weirder, the better.

Shiitake-Tofu Rolls

For the Rice:

2 cups water
1 cup sushi or short grain white rice
1 Tbsp. rice vinegar
1 Tbsp. sugar
1 tsp. salt

•Add the water and rice to a medium saucepan and cover with a tight lid. Bring to a boil, then reduce the heat and simmer for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

•Combine the vinegar, sugar, and salt in a small bowl. Heat in the microwave for 15 seconds.

•Add the vinegar mixture to the rice until well combined. Let the rice cool to room temperature before using.

For the Filling:

1/2 block firm tofu, thinly sliced into strips
3 medium shiitake mushrooms, thinly sliced
Oil for frying
Soy sauce
1 carrot, julienned
1/2 avocado, thinly sliced

•Add the tofu and shiitakes to the oil in a sauté pan over medium-high heat. To prevent the tofu from breaking apart, let cook completely on one side, about 2 minutes, before turning. Turn and cook for an additional 2 minutes, or until light golden in color and the mushrooms are just softened.

•Add a small splash of soy sauce, then remove from the heat and set aside.

•When cooled, add the carrots and avocado.

To Assemble:

5 sheets nori
Prepared wasabi paste

•Lay out the first nori sheet. Place a handful of the cooled rice in the center of the sheet, moisten your hands with water, and gently but firmly press the rice to the edges of the sheet so that there is a thin layer of rice in a line on the sheet. Spread a bit of wasabi paste on top of the rice, approximately 1 1/2 inches from one edge of the nori sheet. Lay the vegetable filling parallel to the wasabi in a width of approximately 1 inch along the wasabi line.

•Carefully wrap the closest edge over the filling, then roll the nori delicately but tightly. Seal by moistening the edge of the nori. Once the nori sheet is completely rolled, slice the roll into 6 pieces and arrange on a platter. Repeat with the remaining nori sheets.

Makes 5 rolls

Posted by Amy on April 24, 2008 4:41 PM | Permalink | Comments ( 4 ) | TrackBacks ( 0 )
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Get on Her Good Side With Chocolate

vegan_gourmet_chocolates%20copy.jpg

With Mother's Day about two weeks away, you still have plenty of time to find a good gift for your mom. I'm certain that I will be one of those people who chooses to ignore the ample amount of time and will wait until probably the day of to find the perfect present. Hey, at least I'll admit to this little personality flaw! If you are unlike me and would like to start planning your Mother's Day present now, you can enter to win a free box of gourmet chocolates for mom. That's right—we're giving away one box of gourmet vegan chocolates that will be shipped out to your mom in time for the holiday.

The Mother's Day Chocolate Box Delight (pictured here) contains more than a pound of dark and rice-milk confectionery specialties handmade from the finest Belgian chocolate and includes four sheets of nut chocolate, six assorted nut chocolate clusters, and two peanut butter cups—all topped off with another 21 mixed créme and solid chocolate pieces. Yum.

All you have to do for a chance to win the box of gourmet vegan chocolates for your mom is leave a short comment about a delicious vegan Mother's Day food. It can be a special meal you plan on making for your mom or, if you are a mom, what you wish someone would make for you. Anything goes, as long as it's vegan!

The contest ends on May 2, and the winner will be notified by May 5. And just so you know …by leaving a comment, you're acknowledging that you've read and agreed to our privacy policy and our terms and conditions.

TAGS: chocolate | contest | mother's day |

Posted by Amy on April 23, 2008 5:50 PM | Permalink | Comments ( 29 ) | TrackBacks ( 0 )
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Easy Spring Salads

Spring and summer are the perfect time to load up on healthy salads. Sure, fresh produce is plentiful and there's that whole heat thing that keeps us from craving, oh, let's say, a stew, but I will fess up that just a teeny part of my motivation for leaning toward salads does come from a little thing called a swimsuit.

Getting in shape for the summer and swimsuit season is something I always strive for—and only sometimes accomplish. I find that having a few healthy salads in my menu rotation helps get me in shape faster, and variations of the chickpea salad below show up very often.

I broke out of the "salad must contain lettuce" mind-frame a long time ago, and now I like to center my salads around beans because they are both filling and healthy. You can try salads with chickpeas, black beans, kidney beans, or black-eyed peas—they're all delicious. However, it is important to remember that beans have way more calories than iceberg lettuce, so check out that nutritional information on the back of the can if you are trying to slim down. Also, remember that salad is no longer a health food if you top it with an entire bottle (or anywhere close to that amount) of vegan ranch dressing, so use it sparingly!

Chickpea Salad

Water for blanching
1 cup broccoli florets
1 15-oz. can chickpeas, drained
1 tomato, diced
1 stalk celery, sliced
1/4 cup vegan mayonnaise (try Vegenaise)
2 Tbsp. lemon juice
1 clove garlic, minced
1 Tbsp. minced fresh parsley
1 Tbsp. chopped onion
Salt and pepper, to taste

•Bring the water to a boil. Add the broccoli and cook for about 2 minutes, then transfer to a colander and immediately run under cold water to stop the cooking process.

•In a medium bowl, mix all the ingredients, except the salt and pepper, until just combined. Season with salt and pepper and chill until serving.

•Eat the salad on its own or serve over greens.

Makes 2 to 4 servings

Posted by Amy on April 22, 2008 4:14 PM | Permalink | Comments ( 1 ) | TrackBacks ( 0 )
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May 7, 2008

Free Food at Johnny Rockets

May 6, 2008

Peanut Butter Cookies

May 2, 2008

Celebrate Cinco With a Margarita!

May 1, 2008

Bok Choy-Tofu Spring Rolls

April 30, 2008

Sicilian Couscous Salad

April 29, 2008

Vegan Marshmallows: Win 'Em Here!

April 25, 2008

Top Five Spring Ingredients

April 24, 2008

Vegetarian Sushi

April 23, 2008

Get on Her Good Side With Chocolate

April 22, 2008

Easy Spring Salads

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