December 27, 2008

Not-Too-Sweet Yams and Mustard Brussels Sprouts

My Christmas dinner was unfortunately high in the boring bland traditional Christmas dishes and low in the  exciting delicous traditional Christmas dishes, so, feeling unfulfilled a couple days after the big meal I decided to make what I consider two crucial components to a holiday meal: sweet potatoes and brussels sprouts. For Thanksgiving I mashed sweet potatoes with coconut milk and brown sugar and it was delish but a bit more "candied" for my tastes. This time I wanted them a little less sweet and that I could see myself making often and quickly. 

Not-Too-Sweet Baked Yams

4 yams
1 C coconut milk
1 T brown sugar
1/2 t cinnamon
1/2 t nutmeg
1 small can mandarin oranges
1/2 C pecans

1. Preheat oven to 400. Stab a few slits in the yams to help them cook evenly.
2. Bake for 45 minutes.
3. Mix the rest of the ingredients in a bowl.
4. Once the yams are soft take them out and cut one long slit lengthwise and make a hollow basket shape. Fill with the coconut milk sauce.
5. Sprinkle pecans and enjoy!

Mustard Brussels Sprouts

30 brussels sprouts
1.5 T yellow mustard
1/2 t dill 
2 T rice vinegar
1/2 t lemon juice
2 cloves roasted garlic
1t salt
1t pepper

1. Preheat oven to 350. Boil sprouts for 1 minute, take off heat ad let sit.
2. Put in oven for 15 minutes.
3. mix the rest of ingredients with the roasted sprouts.
4. Enjoy!

December 19, 2008

Christmas Oatmeal

I was feeling festive when I woke up the other day and decided to make my breakfast Christmas themed. It's like a gingerbread cookie that's warm and creamy. It's super easy and smell as delish as it tastes.

Gingerbread Oatmeal

1 cup quick cooking oats
2 cup water
1 tbs molasses
2 tbs brown sugar
2 tsp cinnamon
1 tsp nutmeg
1/4 C soymilk
1/4 C dried cranberries
1/4 C walnuts

Prepare oats, then add everything else!

December 16, 2008

My Favorite Food Veganized: Davey Crockett Taco Salad

So I'm finally home again and have a kitchen...AND a camera, what a coincidence! So last night I veganized my favorite family recipe, Davey Crockett Taco Salad. I've been eating this stuff practically since birth and have never/will never grow tired of it. It's the type of meal that you run home from swim practice for when mom tells you she's making it. 
Now I'm not even a big taco salad fan: I never even think of ordering it when I eat Mexican food because I know it will come no where close to this magical dish. Since I can remember, every time my mom or dad even hinted we might be having it for dinner, the day was automatically a good day, no matter what. Now I know your thinking "Why in tarnation is it called Davey Crockett Salad?? And who in the hell is Davey Crockett??" So let me tell you the history of this McDonell family recipe: When my older brother was a confused little three year old he refused to eat this incredible dish (which is now his favorite food too). And he was obsessed with the Davey Crockett movies(go here if you don't know who I'm speaking of: Crockett ). So my dad told him this was what Davey Crockett ate the night of the Alamo. In turn, the gullible little buy decided it must be worth eating if Davey ate it. So it was named Davey Crockett Taco Salad. Now the original version contained ground beef and cheddar cheese, but as my family evolved, the ground beef became tofu. 

Davey Crockett Taco Salad

1 package Yves brand  Veggie Ground Round with taco seasoning
1 can kidney beans
1 small can sliced black olives
1/2 bag corn tortilla chips
1 avocado
2 tomatoes
3/4 bottle light Kraft brand Catalina salad dressing
1 cup vegan cheddar

1. Make the ground "meat" as the package directs.
2. Add kidney beans and olives and turn off heat.
3. Add the remaining ingredients and mix.
4. Enjoy!