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Archive for April, 2012

Baked Sweet Potato Fries

Friday, April 27th, 2012

I made these sweet potato fries last night to go along with a bowl of split pea soup and steamed Brussels sprouts. They were delicious as always with a crispy exterior and soft, creamy, sweet interior.

Sliced like thick sweet potato chips and baked on a lightly oiled baking sheet lined with tinfoil at ~450°F for about 8 minutes a side. Got a little burnt on the edges this time, but it’s all good. :)

Served with a tangy homemade ketchup made by combining tomato paste (1.5 oz), prepared horseradish (2-3 tsps), onion powder, an Italian herb blend, and adding water to reach the desired consistency.

A quick and easy treat before heading out to play poker with friends. Funny thing is they were just finishing up a dinner that included baked sweet potatoes!

Lentil Recipes

Wednesday, April 18th, 2012

My friend Scott, with whom I spent Easter, sent me the following pics — vegan food porn, if you will — from his Sunday with a mutual pal. They cooked up a storm and had a blast, so he was inspired to take a few pictures for the blog. Thanks!

Ethiopian Spicy Tomato Lentil Stew from Isa Chandra Moskowitz using the recipe from this entry on her blog at the Post Punk Kitchen (PPK).

Here are those awesome gluten-free vegan chocolate chip cookies I mentioned in the Vegan Polish Easter post. Being so quick and easy (and sinfully delicious), they make frequent appearances at our get-togethers. The recipe is based on the one in Vive le Vegan with just a substitution of flours.

This last dish was a red lentil and veggie dish Scott whipped up later. He described it as having “tons of onions, carrots, a few diced tomatoes (no salt added!), broccoli, zucchini, some maple syrup, and spices (basil, cayenne pepper, garlic powder, and turmeric)… The broc and zuke went in last to preserve their crunch.” Then he split the dish up so his wife could have a mild version while he went on to add two habaneros and half a jalapeno to his. Yeah! :)

Vegan Polish Easter

Monday, April 9th, 2012

What a great weekend. As last year, I spent the holiday with friends as we enjoyed a traditional Polish Easter feast with a vegan twist. Typically, there’s a fair amount of meat and dairy in Polish food, so it’s always fun (and delicious) to see it remade by a Polka who’s since transitioned to a predominantly plant-based diet.

Saturday night we also made a double batch of gluten-free, vegan chocolate chip cookies (not shown) and only had one or two before the Sunday festivities — a restraint Scott and I failed to exercise when it came to the beer.

The traditional meal actually starts Sunday morning after church (we were eating by 9:30 AM), with noshing throughout the day. Then, if you have more friends and family to visit, you would join them on Monday to do it all over again.

Polish Easter

Only the hard-boiled egg, blessed at the morning service, was off limits for me.

kotlety ziemniaczane

These are made with potatoes, black beans, and onion, with flax seeds replacing the egg. They are baked to a nice golden brown crispy exterior, remaining soft and fluffy inside.

sos grzybowy

A gravy made with portabello mushrooms and onions intended for the above patties.

mizerio po Warszawsku

Cucumber salad Warsaw-style. Prepared and jarred in advance.


Minced beets and horseradish.

salata jarzynowa

A cold salad made with Polish-style pickles, Granny Smith apples, and vegan, soy-free mayo.


Sauerkraut with tomato paste and quinoa, served heated.

Top it all off with a dessert of the aforementioned chocolate chip cookies and coconut ice cream and you’ve just experienced a vegan Polish Easter. :)

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