Post Punk Kitchen Forum

i <3 you so much

I like how I make everyone cater to my crazy picky eating habbits

Fair warning...it will have a little Daiya.

We're probably not going to get there until 7:15ish

It was really cool meeting everyone!

The food was amazing. I need recipes for everything.

Dang! That was the biggest/bestest vegan happy hour everrrrrrrrr.

Everything was so good!!!

So much foooooood.

I can't believe hOw much food there was- incredible!

Guys, that was awesome! Thanks so much to everyone who came out - I hope to see you all next month!

Recipes needed for: lasagna casserole (BRILLIANT), the enchilada casserole (and that cashew cheese stuff on the side? was that a part of it? that was sooo good), those crazy asparagus chocolate truffles, foccacia, and the cranberry orange bread, and the persimmon puddings.

I feel like I'm missing something. There was so. much. food.

I don't think I'm gonna have to eat for the next week! Good job everyone!

your salad was out of Viva Vegan, right? Thanks for leaving the cilantro on the side!

I second all of this, plus the stuffed mushrooms and the mac and cheese.

Oh, and those tofu triangles. What the heck was on those things? They were amazing!

I third the request for chilequiles information!

Lasagna Casserole
1 lb bowtie pasta
jar of marinara
10 oz frozen chopped spinach, thawed
a batch of this basil cashew cheese recipe, with only 3 Tbs lemon juice and 1 tsp white miso added
16 oz tempeh, vegetable broth, vegan worcestershire, soy sauce, dried thyme, oregano and fennel seed
black pepper
~1 1/2 cups Daiya shredded mozzarella

- Preheat oven to 400F.
- Cook the pasta al dente.
- Make the basil cashew cheese.
- Crumble the tempeh and cook in a nonstick pan over medium high heat with a thin layer of vegetable broth, splash of worcestershire and soy sauce, pinches of dried thyme, oregano and fennel seed until the liquid is absorbed and the tempeh starts to brown. I was going for a beef/sausage flavor.
- Spread a little of the marinara in the bottom of a large casserole dish. Layer half the pasta, half the basil cashew cheese, 1/2 cup Daiya, half the spinach, half the tempeh, some black pepper, and half the remaining sauce. Repeat the layers and top with more Daiya.
- Cover with foil and bake for 30 minutes. Uncover and broil for a few minutes to melt the cheese on top.

Not a problem! There were some slight variations, but it was basically the Salvadorian Lima Bean salad from Viva Vegan.

The tofu triangles were Nichole's doing. She fried them up in salt, pepper, and agave, and the pesto on the side was hella cilantro and serranos. And walnuts.

Cranberry orange banana bread's going to be in my (eventual) zine. :) But I'll email it to you once I write it down, K!

My mushroom recipe: viewtopic.php?f=18&t=11553&hilit=stuffed+mushrooms

I'm so glad everyone liked them! They're one of my favorite things to make, but I do it so rarely because I never have people to share them with.

I had a great time last night--the turnout and the food and the people were all amazing! Go Vegan Happy Hour! Magical vegan powers, activate!

I totally didn't even get to try this! Good thing you've got a zine coming out! I will put the persimmon puddin' recipe up soon.

I didn't get any tofu triangles : (

So the mac n' cheese, for those of you I didn't tell, is the recipe from a certain all mac n' cheese hawking establishment in Oakland. How I came upon the recipe I cannot reveal, and for the time being I can't hand it out. But hey, you can always go to the restaurant to get your fix!

YES PLEAZE.

your mushrooms were delish! I typically don't like mushrooms, but those were niceeee

So sad imissed this. I need to figure out a way to make it sometime!

To further legitimize my persimmon pudding recipe (its official status is now 2L2Q), I fed some extra ones to my mom's cousin last night (this is his grandmother's/my great-grandmother's veganized recipe) and he heartily approved. I typed up the recipe, PM me if you want it and I will PM it back to you!