Veganize It: The Year In Review

January: Heirloom Bean, Red Russian Kale and Wheat Berry Chili

What a year it has been here at Veganize It...Don't Criticize it! No recipe this week. You have one minute to weep. Okay, that's enough, pansy. Instead of ending the year with a recipe, I decided to do a year in review! It has been quite a ride in my kitchen. First, I had to move kitchens from west side to half-way east side. I assure you, moving my kitchen is perhaps one of the most daunting challenges I could possibly face. My kitchen required more boxes than my bedroom and living room combined. Then, I moved into an apartment with not only the shittiest oven I've ever had the displeasure of using, but with about half the cabinet space I had grown accustomed to having. My roommate has grown quite fond of showing guests the overly-stocked-with-ingredients shelves in the cabinets.

She always makes sure to point out that there is only one shelf allocated to actual "ready to eat" snack foods. In all fairness, I warned her before formalizing our roommate agreement that the kitchen would be my territory. Sure, she can use it...but not without me peering slyly around the corner making sure she doesn't damage my stunning new oven. Anyway, on to the review. Let's start at the very beginning. 

Some of the recipes I chose were my favorites from the past year, and others were your favorites.

January's Heirloom Bean, Red Russian Kale and Wheat Berry Chili [above] post started off my year with a bang when it accidentally sparked international controversy. Turns out my sense of humor doesn't cross cultures, and I received more Paraguayan and Brazilian hate mail from Avril Lavigne fans than I can even count.

 

February: Coconut Vinegar Cured Tofu Scallops with Lemongrass Basil "Creme" Sauce and Cilantro Garlic Coconut Rice

Not much to say about this one except that I entered it in a recipe contest and didn't even get an honorable mention. They can kiss my bundt cake.

 

March: Free Form Wild Mushroom Lasagna with Champagne Lemon "Creme" Sauce and Sun Dried Tomato and Roasted Red Pepper Salsa

In this post I touched on my love for all kinds of mushrooms...even the one's that make you believe trees are talking to you, or that eating on the floor of Domino's Pizza is a great idea.

 

April: Vegan "Eggs" Benedict Florentine Omelets with Sage Hollandaise Sauce

'Nuff said.

 

May: Vegan Quattro Formaggio White Truffle Macaroni and Cheese

The most decadent vegan mac and cheese you will ever eat. Yes, the ingredients are a bit of a treasure hunt...but why should vegetarians get to have all the fun?

 

June: Miniature Vegan Veal, Black Peppercorn and Basil Burgers with Artichoke and Avocado Tapenade

Like the title says, "Veganize It...Don't Criticize it.

 

July: Vegan Chicken Marsala Masala with Fresh Morels

If you couldn't tell from my 9 million blog posts including Morel Mushrooms, they are one of my favorite earthly gifts. This recipe tops my top 10 list of "Ways To Enjoy Morels". Yes, they're pricey. Yes, I pawned my grandmas old necklace to buy a pound. And yes, it was worth every ounce of Jew Guilt I experienced.

 

August: Coffee-Rubbed Vegan Steak Tacos with Grilled Lobster Mushroom, Heirloom Cherry Tomato and Corn Salsa

The post with my first cooking video. I know I've been slacking on making more of them, but I promise a second season in 2010. You know how it is in show biz. I'm waiting for results from my focus groups...or until I can afford a new video camera.

 

September Vegan Chipotle Chocolate Chip Cookies

A spicy surprise for my mother's birthday. Unlucky for her, chipotle and chocolate have similar coloration muahaha.

 

October: Vegan Sausage and Beer Gravy over Cheddar, Scallion and Cilantro "Buttermilk" Biscuits with Fried Dill and Dandelion Green

Yes, please.

 

November: White Pepper Vegan Turkey Shawarma with Chipotle Tomato Relish

and Roasted Garlic, Sage and Artichoke Tahini Paste

It's getting cold out. Keep warma with Shawarma hahahaha. Oh, really...I'm just too much.

 

December: Curry Pork, Enoki Mushroom and Purple Basil Potstickers with Porcini, Shiro, Sake, Brown Rice Vinegar Reduction

And that concludes our Veganize It! Year In Review. I hope you have the munchies as badly as I do right now from all these photos. Well, it could've been the joint that magically disappeared as I was writing this post. Just kidding. I don't BUI (Blog Under The Influence). See you next year, kids.