Wednesday, November 26, 2014

Homemade Green Bean Casserole

If you don't like green bean casserole, but have only tried the Campbell's soup version, I highly urge you to try this recipe before you completely nix the idea. This fresh twist on an old classic is a great addition to your Thanksgiving table. This recipe makes about eight servings and is based off of a recipe over at The Novice Chef.

Monday, November 24, 2014

Guest Post: An Omnivore’s Quest for the Best Vegetarian “Meatball” - Part II

Welcome back, Chris! I look forward to one of your Friday Night Meatball get-togethers because these sound amazing.
You may recall back in September I wrote a guest post for this blog in which I compared three vegetarian meatball recipes, in the hope that one of them would be my go-to recipe for vegetarian friends at our version of Friday Night Meatballs. You may also recall that none of the three recipes completely captured my endorsement.I’m back now after more time in my secret subterranean meatball laboratory*, and I’m happy to report that I have a recipe for vege-meatballs that I can proudly serve my guests. The recipe is a modification of Whole Foods’ Spaghetti and Vegan Meatballs recipe. This recipe won my competition but had some flaws that I couldn’t tolerate. 

With a scale of 1 (hideous) to 5 (excellent), the original recipe scored as follows: 
Preparation 4.5, Flavor 3.5, Texture 4, Sturdiness 3, Versatility 5. 
This gave it an overall score of 4.0, and a clear win over the other two recipes.  My modifications needed to focus on flavor and sturdiness, hopefully without compromising the other characteristics too much.  Sturdiness, in particular, was a big problem – the Whole Foods meatballs could not be trusted not to turn to mush in my marinara.

The original recipe has a body of black beans, brown rice, cremini mushrooms, sunflower seeds and spinach.  It adds garlic, onions, basil and oregano for flavor.

Tuesday, November 18, 2014

Vegan Chik'n Salad

I recently went to Land of Kush (Baltimore's only Southern-inspired vegan restaurant) for the first time this past month and was completely blown away. They have an amazing chicken salad wrap (in addition to everything else on their menu!) that I absolutely needed to replicate. I came up with something that is a hybrid of Land of Kush's meal and a recipe on FatFree Vegan Kitchen's website. This recipe makes about three cups of chik'n salad.

Monday, November 3, 2014

Vote for Me: Mobbies Edition!

It's time for Mobbies voting again! The Mobbies is an annual Baltimore Sun-promoted social media and blogging competition. This blog won Best Food Blog two years in a row and this year, I've been nominated again!

If you have a moment, please click through the link, log in (you can do it through Facebook, if that's easiest for you), and vote! Everyone can vote once per day between now and November 19th to choose your favorite bloggers. Here's what I've been nominated for:

Best Food Blog -- Let's Give Peas a Chance
Best Personal Twitter -- @annmariebrok

Click on the image above or follow this link and vote today!

Please feel free to vote for me in any or all of these categories. Thank you for your support!

Ann Marie

Friday, October 31, 2014

Best of 90s Food: DIY Lunchables

This year, the Baltimore Sun's Mobbies is asking each blogger to blog about the thing that she would like to bring back from the 90s. Being that this is a food blog, I went straight for everyone's favorite snacks from the 90s. Earlier this week, I posted a recipe for Hot Pockets and Dunkaroos. Today is a "recipe" for DIY Lunchables. Enjoy!