Meal Twelve: Will and Kim

I was ecstatic to cook a belated birthday meal for my friend Will and to additionally dine Kim, Will’s significant other whom I have had the pleasure of meeting on more than one occasion. Mita from Meal Three came along to help–she worked with me and Will two summers ago at the Bird Center of Washtenaw County, a wonderful gem of a non-profit where I like to get my bird on. This was one of my best meals.

Some teasers include: my first stab at vegan cheesecake, mind-blowing salad dressing from just four ingredients, and to-die-for curry, a one-pot creation.

The Menu:

Spinach and Arugula Salad with ‘Honey’ Mustard Dressing from the Vegan Table (by Colleen PatrickGoudreau)

Coconut Rice Curry, with Chickpeas and Cauliflower adapted from Vegan on the Cheap, p.134

Pumpkin Cheesecake from the Joy of Vegan Baking, (by Colleen PatrickGoudreau)

Salads can be Mouthwatering: Photographic Proof

Spinach and Arugula Salad with "Honey" Mustard Dressing

I’m having a torrid love affair with this vegan “honey” mustard dressing which makes me crave huge salads. It tastes like standard honey mustard dressing and, with a mere four ingredients, takes only a few minutes to whip up. I try to whip up bit of homemade dressing  for the week ahead and store it in a tupperware container in the fridge. The texture of vegetables can really change the taste, particularly in salads where the raw veggies are utterly exposed. I prefer my carrots ribboned with a peeler (this is an easy feat!) and my papers cut into long and thin strips. And a few roasted nuts go a long way!

Salad ingredients:

– (around) 1 lb of spinach and arugula (I recommend a bit more spinach than arugula because arugula is a bit spicy for some)

– 1 pepper–red, yellow, orange OR a combination for aesthetic draw– cut into thin strips

– 1/2 onion (I used yellow) cut into thin rings

– 2 carrots, ribboned via peeler

-1/4 cup almonds, chopped and roasted

“Honey” Mustard Dressing Recipe: 

Compliments of the Vegan Table by Colleen Patrick-Goudreau

– 3-5 tablespoons agave nectar (I used 3 tablespoons and it was plenty

– 3 tablespoons dijon mustard

– 2 tablespoons of rice vinegar

– (optional) 1 tablespoon of olive oil (I added this!)

Whisk or stir ingredients and drizzle over salad–a little goes a long way!

What happens when salad meets dressing. Magic.

Queen Curry, with Chickpeas, Coconut Milk, and Cauliflower:

I adapted this recipe from Vegan on the Cheap, adding a bag of frozen Cauliflower from my winter CSA for a little local flair and substituting a red curry paste for most of the curry powder, ultimately dubbing it “Queen Curry”. This one-pot meal was easy to throw together and the only real time constraint entailed waiting for the rice to fully cook while the delicious aroma of curry with undertones of coconut fills the air. Be patient!



Adapted from Vegan on the Cheap by Robin Robertson

– 1 tablespoon olive oil

– 1/2 minced onion

– 1 clove garlic, minced

– 1/2 vegetable stock

– 2-3 teaspoons mild or hot curry powder (I substituted curry paste here and added a bit of powder)

– 1 cup long-grain brown rice

– 1, 13-ounce can coconut milk, unsweetened

– 2 cups or 1, 15-ounce can of chickpeas

– 1, 15-ounce can of diced tomatoes (I prefer fire-roasted varieties)

– 12 ounces lightly steamed fresh cauliflower or a bag of frozen (I used locally grown and frozen from Locavorious!)

– 1/2 cup frozen peas

– 1/3 cup roasted cashews, unsalted (I omitted cashews to no detriment, figuring the salad already contained almonds, enough nuts for one sitting)


1) In a medium to large saucepan, heat oil over medium heat. Add onion, cook until softened, about 5 minutes. Add garlic and curry power (or paste) and cook until garlic is fragrant, about 30 seconds.

2) Add rice, then stock and coconut milk, and bring to a boil over medium-high heat. Reduce heat until medium and season with salt to taste. Here’s the part that requires patience: cover and simmer until rice is tender, about 40 minutes depending on rice used.

3) Stir in cauliflower, peas, tomatoes, and peas. Season with salt and pepper to taste and add any additional curry seasonings if needed. Cook uncovered until frozen veggies are warmed and flavors have blended, about 10 minutes. Serve hot to hungry guests and garnish with cashews if using.

After some patience, the plated final product!

MelRob’s First (un)Cheesecake:

I am generally uncomfortable using a lot of processed foods in my cooking, but knowing Will’s favorite dessert was cheesecake gave me the courage to push my comfort and purchase Tofutti Cream Cheese. I also don’t like to have this on hand because I tend to eat all of it. By the spoonful. The result was delicious, but I think I could have baked it a tad longer. I also used a pre-made graham cracker crust that was on-sale at the Ypsilanti food co-op. #lazybaker

Pumpkin Cheesecake:

Compliments of the Vegan Table by Colleen Patrick-Goudreau (p. 92)

This picture disgraces the taste of this rich cheesecake!


– 2/3 cup firmly packed brown sugar

– 1/2 teaspoon ground cinnamon

– 1/2 teaspoon ground ginger

– 1/8 teaspoon ground cloves

– 1/4 teaspoon ground nutmeg

– 1/4 teaspoon salt

– 4 1/2 teaspoons Ener-G Egg Replacer (equivalent of 3 eggs)

– 6 tablespoons water

– 16 ounces nondairy cream cheese, at room temperature

– 1 teaspoon vanilla extract

– 1 cup pumpkin puree (canned or homemade)

– 1 graham cracker crust (homemade or store-bought)


1) Preheat oven to 350 degrees F. In a mixing bowl, stir brown sugar, spices, and salt together. In food processor or blender, whip egg replacer with water for a minute, set aside.

2) In large bowl of food processor or gradually with a hand mixer, beat cream cheese until smooth, about two minutes.  Add the sugar mixture slowly and beat until creamy and smooth, another minute or two. Add egg replacer mixture and beat for another minutes. Be sure to scrape the sides of your food processor or bowl as needed. Finally, add pumpkin and vanilla and beat until mixed. You have created cheesecake filling! Get it.

3) Pour filling into the prepared pie crust, baking cheesecake for 30 minutes. Then reduce the temperature of the oven to 325 degrees F and bake for another 10 to 20 minutes, or “until the edges of the cheesecake are puffed but the center is still wet and jiggles when you gently shake the pan.” I want to take a moment here to complain about this description provided by the Joy of Vegan Baking, which usually provides fantastic directions. My cheesecake was a bit underdone, but I only had this weird and (I found) vague benchmark to go on. I would aim for a firm jiggle in the center next time, but that might not mean anything to you. This is an instance in which trial and error/experience with a recipe would come in handy, but the cheesecake was delicious regardless. Good luck!

Aren't Will and Kim cute?

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