There have been some stress in our household lately. We got some not-so good news from direct family members who are dealing with health issues and major surgeries. A friend of mine suggested that I made some comfort meals. So I did. These are not my recipes but I will direct you to the sources I used (cookbooks or websites).
Above are Crispy Beer-Battered Seitans (upper middle) from Yellow Rose Recipes cookbook by Joanna Vaught, my new vegan cookbook. On top of it is Bryanna's Southern Biscuit Gravy (from her newsletters). On the right of it are Jalapeno Poppers made with Bryanna's Vegan Sharp Chedda (from her newsletter). I grilled some zucchini and yellow squash and fingerling potatoes to eat them with.
Above is our vegan barbecue meal. I made vegan Barbecued Seitan Ribs (top right under the corn bread) from FatfreeVegan (SusanV.). I also made barbecued super firm tofu (underneath ribs). I made vegan Baked Mac and Cheese from Yellow Rose Recipe cookbook using Bryanna's Vegan Sharp Chedda Cheeze (from her newsletter). I also barbecued corn-on-the-cobs topped with Earth Balance and made a new recipe of corn bread I tried from The Joy of Vegan Baking by Colleen Patrick-Goudreau.
My favorite was the vegan macaroni and cheeze. I think this was the best vegan mac and cheeze I ever made. The combination of a great recipe from Yellow Rose Recipe and Bryanna's cheeze did it. I don't really like store-bought vegan cheese. However, I love Bryanna's cheeze that I can make at home. I was also surprised by the corn bread recipe from the Joy of Vegan Baking. It was delicious.
There are all kind of recipes of Jalapeño poppers which are also known as Dragon Eggs (because it is fiery hot) or Armadillo Eggs. It usually is stuffed with cream cheese and other kind of cheese and spices. This one is vegan. I used Bryanna's Soft Vegan Sharp Chedda Cheeze mixed with chopped parsley and chives. Then, I used the same beer batter for the crispy seitan above (from Yellow Rose Recipes cookbook) to coat them with. It was crispy and somewhat spicy and hot. I used rubber gloves to remove the seeds and white membranes from inside the jalapeño before I stuffed it with the soft chedda mixture.
Dessert was not left out in vegan comfort meals. This time I made Fall Fruit Crisp from The Joy of Vegan Baking cookbook. I used organic honeycrisp apple and blueberries I bought from a nearby farmers market for the filling. Then, I mixed them with raisins, spices, and brown sugar. For the crisp layer, I mixed a combination of rolled oats, whole wheat pastry flour, spices, Earth Balance, and maple syrup. It was served warm and topped with vegan vanilla ice cream.