Sunday, February 6, 2011

Vegan Kitchen Essentials Week

It is 6:15pm and I can bet most of you are parked in front of a large screen tv somewhere gearing up for the big game. According to reports, an estimated 94 million viewers will be tuning in tonight.  I am putting aside my Bears loyalty for the evening and will be quietly rooting for the Packers. 

This week is a fun week for Vegan Faith.  I will be celebrating Vegan Kitchen Essentials Week and you can look forward to posts about the important kitchen tools and vegan foods that I keep on hand in my own kitchen.  I am also looking forward to writing an in-depth post about vegan nutrition. 

My first post in this series discusses the most important essential: a valuable Sous Chef...
For the second week in a row the Kummerow's have spent Sunday afternoon in the kitchen preparing for a busy week.  I would be a mess in the kitchen if it weren't for Mr. Kummerow.  Four hands are definitely better than two!
If you look closely at my chocolate stained apron you will realize that I am a mess in the kitchen with or without Mr. Kummerow!

We are enjoying our new Sunday ritual so much that we may just continue it indefinitely.  Preparing for the week's meals on Sunday afternoon keeps us sane throughout the week. 

On today's agenda:

  • Use the head of cabbage that has been in the fridge for 8 weeks! (We googled it, and it said it was still good!)
  • Make a treat for us to snack on throughout the week
  • Make the Layered Taco Dip for the Super Bowl Party tonight

Recipes we made:
Angela's No-bake Peanut Butter Chocolate Krispies with Peanut Butter Fudge
Cheddar Better Bay Biscuits from Peas and Thank You
Layered Taco Dip (my recipe)

And lastly:
Potatoes and Cabbage

    3 tablespoons vegan butter
    2 Yukon Gold potatoes, diced and sliced
    1/2 yellow onion, diced
    1 teaspoons salt
    1 teaspoon black pepper
    1 head cabbage, shredded
    1 tablespoon red wine vinegar
    1 to 2 tablespoons water

Add vegan butter to a medium sized pot and allow to melt. Add potatoes to the pot and cook until soft, about 10 to 15 minutes.

Add onion, salt, and pepper, mixing to combine. After the onions have become translucent, add the shredded cabbage. The cabbage will begin to wilt. As it does this, add the red wine vinegar and the water. Simmer for 30 minutes.

The highlight of the afternoon were definitely the Better Bay Biscuits!  They came out so light and fluffy.

I also made my first batch of homemade peanut butter.
Homemade Peanut Butter

2 cups roasted, salted peanuts

Into the food processor they go.  Process for 10-15 minutes, scraping down sides as needed.  My food processor got quite the work out!

The peanut butter went into the no-bake treats.
Well, kick off is happening and it is time to dig into my dip.  Enjoy the Super Bowl and gear up for a fun week with Vegan Faith!

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