Tag Archives: the Grit

Potato and Vegetable Stir-Fry (compliments of The Grit)

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This meal is truly one of my favorite things in existence.

Ahhh… the Grit… If you are ever traveling near Athens GA, you would be wise to check it out. The Grit is one of my all-time favorite vegetarian restaurants, one of where I am never disappointed. I could eat there every day of the week and never tire of it. This is one meal that I order every time we go out for breakfast or for weekend brunch.  This recipe is featured in the Grit Cookbook.

This makes 8 servings, so feel free to halve it! It really makes a lot (even a half batch), which is awesome since its great for breakfast, lunch or dinner! I like to serve mine over brown rice with a side of toast (or a biscuit) and grits.

The Grit’s Potato & Vegetable Stir Fry

  • vegetable oil
  • 2 pounds boiling potatoes, such as round white, round red or Yukon Gold, peeled and cut into 1/2″ cubes (I prefer using small red potatoes, scrubbed well and unpeeled)
  • soy sauce
  • 1 cup button or crimini mushrooms, trimmed and thinly sliced
  • 2 carrots, peeled and thinly julienned
  • 1 small head cabbage (preferably red) shredded or sliced thin
  • 2 small yellow squash, quartered and cut into 1/2″ cubes
  • 2 small zucchini, quartered and cut into 1/2″ cubes
  • 1/2 green bell pepper, cut into thin strips (or red bell pepper)
  • 1 small or 1/2 large onion, cut into thin crescents
  • nutritional yeast
  • 1 batch of golden tofu
  • brown rice, or rice of choice… this could also be served over quinoa!

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1) Prepare golden tofu and set aside.

2) In a large non-stick skillet (or wok) coated with a minimal amount of vegetable oil, saute potatoes over high heat until lightly browned, about 5 minutes. Sprinkle lightly with soy sauce as they cook. Set aside.

3) Stir fry mushrooms until tender and golden around the edges, about 3 minutes. Add vegetables, pepper and onion. Using minimal oil and sprinkling lightly with soy sauce, cook until vegetables are crisp-tender and somewhat seared, about 3 minutes.

4) Return potatoes and golden tofu to skillet and stir to mix with vegetables, then add nutritional yeast to taste and toss to cover completely. Serve over brown rice. Devour!

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I apologize… I could’ve taken a prettier picture, but we could barely wait to eat!! I basically threw it onto our plates and served it right up –  without our usual sides of toast and grits! Mmmm! Sometimes you just cant wait for a good thing!!

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Mamas Sugar Cookies… and more for the vegan sweet tooth

Like I said, this is my mama’s sugar cookie recipe, so I have to give her the credit for this one 🙂  My mom is a great cook and I remember decorating & eating her regular old-fashioned sugar cookies at Christmas when I was a kid for many years (before I was vegan).  This recipe is just as I remember them tasting and has convinced me yet again that there is NOTHING that can’t be made vegan!  This recipe would also make great sugar cookie hearts for Valentines 😉

Yes, my sugar cookies are shaped like Muppets!

Your Vegan Neighbor’s Mama’s Sugar Cookies

  • 1 1/2 cups powdered sugar
  • 1 cup earth balance (2 sticks)
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • egg substitute: 2 Tbsp ground flax + 3 Tbsp water
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • granulated sugar for sprinkling

Mix powdered sugar, margarine, vanilla extract, almond extract and the flax egg in the mixer.  Mix remaining ingredients except for the granulated sugar.  Add all to mixer and combine well. Divide dough into thirds (I think I’m going to divide it into fourths next time because really cold dough is SO much easier to work with) and shape into discs, wrapping each portion in wax paper (or saran wrap) and refrigerate at least 2 hours*.

 Heat oven to 375.  Grease a cookie sheet lightly (I just lined my with parchment paper). Roll out one portion of dough to about 1/4″ thickness. Cut into shapes, place on cookie sheet and sprinkle with granulated sugar.  Bake 7-9 minutes until the edges just begin to turn golden and cool on a wire rack. Devour!
 

My awesome Muppet cookie cutters!

I discovered that the secret to using cutters like this is having REALLY cold dough!

Cutting the cookies...

Ready to bake!

(* When the dough is cold, it is MUCH easier to roll out and cut without getting sticky – esp if you are using cookie cutters that are NOT open-backed, like my muppet ones – or else the dough sticks and is more difficult to get out of the cutter. I tried flouring my cutter and sprinkling flour on the dough before realizing that if the dough was just COLDER it seemed to solve the problem. I even combined all my dough scraps and threw them in the freezer for a few minutes before re-rolling & cutting again.)

Mmmmm…

The cupcake recipe I usually use is the basic vanilla or chocolate cupcake from the book’ Vegan Cupcakes Take Over the World’ by Isa Chandra Moskowitz & Terry Hope Romero. I always rave about this book for good reason and you can buy it right here.  However, the last cupcakes I made for my kids muppet party, I used the “chocolate vegan death cake” recipe from the cookbook of my favorite Athens restaurant, the Grit, and cooked it into cupcakes instead.  Worked like a charm 😉  By the way, the Grit has their own cookbook for sale, which is vegetarian (with many vegan recipes) and highly recommended.  Get yours here.

Vegan Fluffy Buttercream Frosting

This frosting recipe is from the cupcake cookbook mentioned above.  I use it for everything!  This basic vegan frosting recipe is a must-have.  It can be spread or piped. It makes a lot (about 4 cups) so if you are planning on spreading it, you can definitely halve the recipe. I always say this, but you GOTTA get this book! It’s full of the most magnificent cupcakes ever!

You can also add 1 cup of crushed Newman o cookies to the frosting, which is a tip they recommend for the cookies and creme cupcakes, which are scrumptious!!! 

  • 1/2 cup non-hydrogenated vegetable shortening
  • 1/2 cup non-hydrogenated margarine (earth balance)
  • 3 1/2 cups confectioners’ sugar, sifted if clumpy (powdered sugar)
  • 1 1/2 tsp vanilla extract
  • 1/4 cup soy milk or soy creamer (i have used Silk regular soy milk and Silk almond milk – both worked wonderfully)

Beat the shortening & margarine together until well combined and fluffy.  Add the sugar and beat about 3 more minutes.  Add the vanilla and soy milk, beat for another 5-7 minutes until fluffy. (Personally, I always whip it for at least 7… and don’t forget to scrape down the sides of the mixer occasionally!)

Keep it in the fridge and pull it out a few minutes before you want to use it 🙂

 

Whipping up the frosting...

 
And here they are looking totally yummy on the cupcake tower! 

Please be sure to check out my next  post ALL about our Muppet party!   It includes two appetizer recipes and also lots of cool muppet crafts & stuff.  (I should have it up later today!)

Happy Birthday, Me!

Well today was my 33rd birthday, so we went out to eat at my favorite vegetarian restaurant, the Grit… Truly the best veg restaurant ever!! If you are ever in Athens GA you really need to check it out. I had curried carrot soup, collard greens & a chickpea-spinach sauté dish… All of which were simply amazing! It always takes me forever to order when i go there because I can’t ever decide what to get! And if you are a dessert person, they make the best vegan cakes that I know of! In fact, I have used their “chocolate death cake” recipe for 3 character cakes (minnie mouse, pluto & a guitar cake for my husband) this past year! Anyway, enough rambling about someone else’s food!… I am really excited to get this blog up and going so please come back and see what I’ve made to share tomorrow! Until then… Chow! 😉