We'll start with the naughty things I've made lately. This is a picture of the first Cranberry Clafoutis I made this month (I took a second one to Mom and Dad's for sharing). A Clafoutis is like a baked pancake sort of thing. The recipe I use is from Mark Bittman, and it's great made with coconut milk if you're not into dairy (I am sure I've used soy and almond milks in the past). I also use KA white whole wheat, as that is my AP flour these days. Note: A bit of orange or clementine zest in the batter is divine. Also, note that you will probably need to bake this at least five more minutes than Bittman says, depending on your oven.
Pecan tarts with no corn syrup in them--it's just brown sugar, nuts, and some rum in there, with an egg. The crust was an Earth Balance and WWWheat mix.
It's not all about the sweets, though. Before Christmas, I finally decided I was going to make Vegan Corned "Beef." This turned out incredibly well, and as you can see, it even looks like corned beef on a sandwich. I simmered mine in Guinness, which I know is not really Vegan friendly, but I'm not giving up Guinness.
Jessica Seinfeld came out with a second cookbook and was on Oprah recently, talking about slow cooker lasagna. Here's what a side shot of mine looked like. I will definitely do this again, and as most great recipes are, it's more about a process than it is about exact ingredients. Mine had a layer of spinach that was mixed with a block of tofu and seasonings to replace ricotta cheese and up the protein. I layered it with a chunky tomato sauce that had mushrooms, onions and bell pepper in it, and I also had whole wheat pasta in there and regular mozzarella cheese. I will definitely be doing this again, and look forward to playing with different types of ingredients. I also anticipate some slow cooker enchilada casseroles and what not as work starts to get back in swing.
One of my favorite comfort meals since i started cooking more meatless meals is faux sausage over spicy sauteed greens and soft polenta. Here's the version we had last week. The sausage is a mix of vegan andouille, vegan Italian sausage, and vegan chorizo. We had those left over from an impromptu get together we had the night before.