Sunday Supper: Asian Noodle Salad

Good Evening!

Okay- I realize it's cold outside and you are probably craving something hearty and toasty from the oven, but if you feel like changing it up a bit this recipe is divine. It's a delicious way to get your Vegetables in (you can really add whatever Veg you want, this recipe is super versatile) and it makes a lot- so you can pack it for lunches the next day as well as having leftovers for dinner! I usually like to serve it with some Vegan Chick'n but it's fine just on it's own, too!

Enjoy!

Asian Noodle Salad:

Ingredients:

1 lb box Thin Spaghetti (cooked according to package directions)

3/4 cup Rice Vinegar

1/3 cup Soy Sauce

1/2 cup Honey

2 Tbsp Ginger, minced

1 Tbsp Garlic, minced

4 Tbsp Sesame Oil + 1 Tbsp extra

2 Tbsp Sweet Chili Sauce

1 can Baby Corn, drained

1 can Bean Sprouts, drained

2 Green Peppers, sliced

1 Red Pepper, sliced

1 Yellow Pepper, sliced

4 Green Onions, chopped

Sesame Seeds

Honey Roasted Peanuts, to serve

Method:

1) Cook Spaghetti according to package directions. Drain into colander and rinse with cold water to cool down noodles completely. Toss in a dash of Sesame Oil to prevent noodles from sticking together.

2) In a large bowl or container, combine Vinegar, Soy Sauce, Honey, Ginger, Garlic, 4 Tbsp Sesame Oil, Sweet Chili Sauce. Taste test the mixture- add more Honey for sweetness or more Soy Sauce for saltiness.

3) Fold in cooled Spaghetti into dressing mixture (I find it easiest to do this a few scoops at a time to ensure that each bit of Spaghetti is covered) and combine well

4) Add all vegetables and some sesame seeds and fold in

5) To serve, garnish with Honey Roasted Peanuts 

Wednesday Reads: Better Homes & Gardens Holiday Cook Book

Hello Dolls!

As Holiday Season is fast approaching, for this edition of Wednesday Reads I'm bringing you the Better Homes & Gardens Holiday Cook Book from 1959! I was fortunate enough to pick up a copy in perfect condition for just $1.99. 

The book features the following chapters:

New Years Eve

February Days 

St. Patricks Day

Easter

Halloween

Thanksgiving

Christmas

Foreign Fare

Birthdays and Anniversaries

Coffee, Tea and Punch Parties

Table Setting Tips

I think the Foreign Fare chapter is particularly delightful. I have another Better Homes & Gardens cookbook from the era called Meals with a Foreign Flair and I just love the retro take on Asian and Polynesian style cooking!

The book also features a lot of beautiful, full page photos of the lovely retro recipes featured. Check out this cute Halloween spread! It's decidedly non-spooky / icky compared with what we're accustomed to today!

Here's a section from the Foreign Fare chapter showcasing the beautiful layout of the book and the delightful drawings throughout.

If you have never tried Better Homes & Gardens vintage Cake Recipes before- you are missing out! I find that their cake recipes are often the best I will ever taste! I haven't tried those featured in this book yet however.

Your entertaining and Holiday needs from January to December are all covered in this charming book!

One thing that I do find a constant challenge, is converting retro recipes to being Vegetarian or Vegan friendly. Obviously, where there's a will there's a way but some books I find are too meat-centric. With this book however, I would say that at least 75% if not more of the stuff was easily converted. 

I've been on a half hearted mission the last couple of years to collect all of the Better Homes & Gardens cookbooks from the late 50s and early 60s and I'm already making quite a dent. This one however has quickly become one of my favorites. 

Look for it on Etsy or Amazon today!

Stay Glamorous!

Sunday Supper: Gourmet Veg*n Sausage Rolls

Hello Glamour Dolls!

If you're from the British Commonwealth you'll more than likely know what a Sausage Roll is- however, they're not nearly as common here in the U.S.! They're a delightful treat for either a Potluck, Party or just for a comforting dinner at home (perfect with Salad!). 

The ingredient combination sounds strange- but I can assure you they are delicious! Even if your family isn't Vegetarian / Vegan- these are less than half the calories and fat of regular meat-based Sausage Rolls! 

As this recipe makes a lot (32 sausage rolls) I often divide it in half. However, you can also wrap them up individually after cooking and freeze them and reheat them in the oven as necessary! 

Serve them with lashings of Ketchup (aka 'Tomato Sauce') and enjoy!

Gourmet Veg*n Sausage Rolls:

Ingredients:
1 Onion, roughly chopped
2 Carrots, peeled & grated
2 Green Onions, chopped
2 Tbsp Minced Garlic
1/2 cup Italian Breadcrumbs + extra for garnish
2 Tbsp Soy Sauce
1 cup Pecans
1 cup Quick Cooking Oats
2 cups Cottage Cheese (Vegan Subsitute Recipe Here)
3 Eggs or equivalent Egg Replacer
Salt & Pepper to taste
5 Sheets Puff Pastry (Pepperidge Farm brand is Vegan)
Milk or Almond Milk for Brushing
Sesame Seeds for Garnish

Method:
1) Combine Onion, Green Onion, Garlic and Pecans in Food Processor until nuts are lightly ground
2) Add Eggs, Soy Sauce, Breadcrumbs, Cottage Cheese, Salt, Pepper and Carrot and process until well combined
3) By hand, stir in Oats
4) Place mix in the fridge and defrost 5 sheets of Puff Pastry
5) Once Puff Pastry is defrosted, cut each sheet in half
6) Place a 'sausage' of the mixture about an inch wide and 1/2 inch high all along the long length of a piece of the pastry, about an inch from the edge (if you're used to regular sausage rolls, the mixture will seem more watery but don't worry, it will become more firm when cooked)
7) Fold up both sides of the pastry and seal to create a long 'log' with the filling in the middle. Cut into 4 sausage rolls. 
8) Repeat with the rest of the pastry
9) Place sausage rolls carefully on cookie sheets lined with parchment paper
10) Lightly brush each sausage roll with Milk or Almond Milk (this will help the pastry become more golden)
11) Sprinkle with Breadcrumbs and Sesame Seeds
12) Bake at 425 F for 20-25 minutes or until pastry is puffed and golden brown
13) Serve with Ketchup and Salad or piled high on a large platter for company!

Kickin' Pasta Salad

Good Afternoon!

I knew I'd be eating my words when I said I don't usually eat lunch- but since I had a delicious Pasta Salad in the refrigerator overnight, I couldn't help but have a little bit! I thought I'd share my recipe! 

This recipe makes a lot of Pasta Salad- so I often halve it since it's just the two of us (it will still last a few days!). The Salsa and Tabasco give it a little kick so it isn't as sweet as your regular southern style!

Kickin' Pasta Salad

Ingredients:
16oz Macaroni Style Pasta
6 Eggs, Hard boiled & chopped
1/2 cup Buttermilk (or Vegan alternative- see note* at bottom)
1/2 cup Mayonnaise or Vegan Mayonnaise
4 Stalks Celery, diced
1/2 cup Salsa (Mild or Medium)
4 Green Onions, chopped
1 Tsp Garlic Powder
1/4 Tsp Cayenne
Salt & Pepper to Taste
Dash of Chipotle Tabasco

*NOTE: For Vegan Buttermilk- Combine 1/2 cup Soy Milk and 1/2 Tbsp Vinegar. Stir & let stand for 10 minutes and then use in place of Dairy Buttermilk.

Method:
1) Cook Pasta according to package directions and boil eggs the usual way
2) Meanwhile, combine remaining ingredients in large container or mixing bowl
3) Once pasta is cooked, drain and rinse in cold water to allow to cool a bit
4) Add pasta to mixture (I find doing this a couple of large spoonfuls at a time and combining the easiest way to fully disperse the dressing) 
5) Finally, add eggs and carefully combine well
6) Refrigerate for at least 2 hours or overnight

Vintage Serving Suggestion: If you have company, tear some full leaves off a head of lettuce and refrigerate them, separated for 20 minutes on a plate. Then, put each lettuce leave on a salad bowl and add a helping of pasta salad to the lettuce cups! 

Sunday Supper: Hungarian Pot

Good Morning!

Because I'm all about structure (is it from being a military girlfriend then wife for almost 4 years?) I've decided to do Sunday installments called Sunday Supper. Technically, this week I'm cheating because I actually made this meal for dinner last night. Tonight, we're having my Retro Veg*n Not-Meat-Loaf and mashed potatoes and veges, and as you already have that recipe I'll do Saturday night's meal instead!

I'm honestly not sure if this dish has any other name- I picked it up somewhere and it is yummy in a simple, homey way. This morning, we had leftovers with scrambled eggs! Perfect! Also, I know that you can add carrots and other root vegetables to this if you so desire, just use less potato. So without much further ado, here's the recipe!

I know it doesn't look anything special, but it tastes good!

Hungarian Pot:

Ingredients:

14oz Kielbasa Sausage, chopped (I used Tofurky Vegan Kielbasa)

1 Onion, diced

4 Russet Potatoes

2 Tbsp Minced Garlic

Olive Oil

Paprika, to taste

Salt & Pepper, to taste

Parsley

Method:

1) Wash and Peel the potatoes (peeling is optional). Put in large pot and cover with water and bring to boil on Medium High / High Heat

2) Once potatoes are cooked through (but not too soft) turn out into colander to drain water and allow to cool for a few minutes.

3) Meanwhile, heat on Medium, a couple of tablespoons of Olive Oil in deep frying pan

4) Add diced Onion and Garlic and sautee until Onion is translucent 

5) Add Paprika (I use about 1 tsp), Salt & Pepper and mix

6) Add chopped Kielbasa and stir to combine with flavors

7) Dice cooked Potatoes and then add to the frying pan. You may need to add a little more Olive Oil.

8) Cook on Medium-Low heat for 15-25 minutes or until Potatoes are slightly crisp on the outside and turning golden brown

9) Taste test- you may need to add more Paprika, Salt or Pepper

10) Sprinkle with Parsley and stir through. Serve Hot with a Side Salad or freshly cooked Greens.

Veg*n Cream Cheese Frosting

Perfect for Vegans and Non-Vegans alike! This recipe goes well with anything that calls for Cream Cheese Frosting (Carrot Cake, Spice Cake, Cookies, etc). 

Note: you can purchase Tofutti 'Better than Cream Cheese' at Whole Foods Markets and some grocery stores. Also, if you are Vegan ensure that the margarine you purchase is Vegan-friendly. I opt for Earth Balance.


INGREDIENTS:
1 container Tofutti 'Better than Cream Cheese'
1/2 cup Margarine
2 cups Powdered (Icing) Sugar
1 tsp Vanilla Extract
1 1/2 tsp Lemon Juice

METHOD:
1) In electric mixer, combine Tofutti Cheese and Margarine. 
2) Gradually add the Sugar
3) Finally, add the Vanilla and Lemon Juice and combine
4) Refrigerate, covered or use immediately.

Veg*n 7 Layer Fiesta Dip

Way back in July I posted a couple of photos of my Veg*n 7 Layer Fiesta Dip which I always bring to parties and gatherings as it's so requested! I'm finally getting around to giving you all the recipe. Enjoy!

INGREDIENTS:

2 (16oz) cans Vegetarian Refried Beans

1/2 cup Salsa

1 (1oz) package Taco Seasoning

16oz Tofutti Vegan Sour Cream

4 cups Wholly Guacamole

1 1/2 cups Vegan Mexican Style Shreds

1 1/2 cups Vegan Mozzarella Style Shreds

1 cup Green Olives with Pimentos, chopped

1/2 cup Green Onion, chopped

1 cup Pico de Gallo

METHOD:

1) In a large bowl, combine the Vegetarian Refried Beans, half the Taco Seasoning, Salsa and 3 Tbsp Vegan Sour Cream. Once combined, spread the mixture evenly onto the bottom of a 13" x 9" lasagne pan.

2) In another bowl, mix the remaining Vegan Sour Cream with the remaining Taco Seasoning. Spread this mixture on top of the Bean mixture in the pan.

3) Next, carefully spread the Guacamole on top of the Sour Cream mixture.

4) Combine the two types of Cheese (Vegan Style Shreds) and sprinkle evenly on top of Guacamole, being sure to cover it all.

5) Evenly spoon the Pico de Gallo all over the top of the 'Cheese'.

6) Next, spread the Green Olives and Green Onion over the top ensuring even coverage for an attractive look.

7) Refrigerate until just before you're ready to serve.

8) Immediately before serving, place in the oven for 350 Degrees for 10-30 minutes or until Vegan Cheese has started to melt.

9) Serve warm with Tortilla Chips and Enjoy!

4th of July Creations!

Just quickly, I wanted to share a couple of the dishes I made to bring to the 4th of July party a couple of weeks back! Needless to say, they disappeared VERY quickly! I'll post the recipes at a later date!

Veg*n 7 Layer Fiesta Dip:

Patriotic Flag Cake:

I also made a Patriotic Red, White & Blue 'Jello Shot' Layer Cake using Jeannie Vegan Jello Substitute but unfortunately didn't get any decent photos of it! I realize that my flag cake isn't the 'prettiest' (I'm impatient when it comes to decorating!) but it was still delicious!

Stay Glamorous!

Veg*n Cottage Cheese Substitute

If you are Vegan or Lactose Intolerant you can easily make this 'Cottage Cheese' substitute for any recipe that calls for Cottage Cheese, including the Retro Veg*n Not-Meat-Loaf below!

VEGAN COTTAGE CHEESE:

Ingredients:

16 oz (450grams) Firm Tofu Block, plain flavor, drained

2/3 cup Vegan Mayonnaise (I used Vegannaise but any available to you will do)

2 tsp Onion Powder

2 tsp Garlic Powder

1/2 tsp Salt (just a tiny pinch) 

Method:
1) Cut tofu into large chunks

2) Place in saucepan and cover with water

3) Bring to boil on stove. Once boiling, reduce heat and simmer for 5 minutes

4) Drain well

5) Chill, uncovered in the refrigerator until cool enough to handle

6) Once cool, crumble and place in bowl with remaining ingredients

7) Mash until mixture has a fine, grainy texture like Cottage Cheese

8) Put back in refrigerator and chill overnight before serving or using, to allow flavors to blend

Veg*n Not-Meat-Loaf!

Hello Again Glamour Girls (and Guys!),

I intend to make a step-by-step YouTube video detailing how to do this, but you'll just have to deal with the bare minimum in the meantime! As a regular segment on this website, I wish to bring you Vegan/ Vegetarian versions of popular Retro Recipes. 

Ask anybody in the United States what food they think of when they think '1950s' and almost always the answer will be Meatloaf! Our favorite TV mothers in the 1950s (through the 1970s) served their children the affordable American staple, undoubtedly with sides of Mashed Potatoes and Brussels Sprouts. 

I'm not here to preach to you about the benefits of a Vegetarian or Vegan diet (although- I do strongly  believe in the benefits for the welfare of our dear animal friends, our planet earth, and our bodies). Partaking in a Veg*n diet is something you have to decide for yourself. What I wish to show you however, is how easy it can be to go meat-free yet still have delicious comfort food with little effort. So, if you're already a Veg*n, planning to become one, or just wish to have some meat free days, read on!

Additional PLUS is that this is less calories than your regular Meat-based Meatloaf!

Retro Veg*n Not-Meat-Loaf:

8 servings approx @ 280 calories/ serving

Ingredients:

1 cup Walnuts, finely chopped

16 oz Cottage Cheese (see Vegan Cottage Cheese recipe above! Use all of it!)

4 Cage Free/ Free Range Eggs, well beaten

1/4 cup Vegetable Oil

1oz packet Dry Onion Soup mix (I used Lipton) 

2 cups Cornflakes or Weetabix, lightly crushed

1/4 cup Onion, chopped

1/4 cup Green Onion, chopped

1 cup Carrot, finely grated

1 tbsp Garlic, crushed
BBQ Sauce for topping (I used Kansas City Masterpiece)

Method:

1) Preheat oven to 350 F (175 C)

2) Grease a loaf pan (I used cooking spray and a 9" x 5" loaf pan)

3) In a large bowl, beat eggs

4) Add Cottage Cheese, Vegetable Oil, Onion Soup Mix, Walnuts, Cornflakes, Onion, Garlic, Green Onion and Carrot

5) Combine all ingredients well

6) Spoon into prepared loaf pan

7) Bake for 60-70 minutes

8) After 30 minutes, remove from oven and liberally spread BBQ sauce all over the top (this will be the bottom when serving)- return to oven for another 30-40 minutes.

9) Remove from oven and allow the loaf to 'rest' for 10 minutes- this will help firm it up

10) Run a knife around the edges and then turn out onto a serving platter. Cut into slices to serve.

Sorry mine looks a little messy on the platter! It was YUMMY though! I served mine with a side of Mashed Potatoes, Corn on the Cob and Green Beans. I also slathered my slices with extra BBQ sauce for flavor. DH put Ketchup and Tabasco on his! 

Please stay tuned as when I get a Digital Camcorder I will be showing you exactly how to make this on YouTube! If you try this out in the meantime, post a comment and let me know what you think!

Stay Glamorous!