Okay, we can live with the no-turkey thing. But what's Thanksgiving without mounds of fluffy mashed potatoes? Amy's version is easy to make, fat free, and delicious. Here she demos how to whip up a quick batch. Recipe follows.

4 Idaho potatoes, peeled and chopped
1/2 cup (approximately) unsweetened plain almond milk
Salt and black pepper, to taste 

1. Boil or microwave potatoes (covered with water, 5-minute increments) until very tender, then drain
   
2. With a hand mixer, whip potatoes until no chunks remain (rub through fingers to test)
   
3. Slowly add almond milk, 2 tablespoons at a time, until desired moisture is achieved. Add salt and pepper to taste.
   

Seven weeks. 49 days. 1,176 hours. That’s how long it’s been since I left New York City for Pennsylvania. In that time, I’ve ordered delivery exactly twice. This is about 10 percent of what I would’ve ordered in New York over that same time period.

That’s good, right? Good for my health, my wallet, and building-my-life skills (see previous post re: onion). But boy, do I miss delivery. Ordering out meant yummy food with zero prep and practically no cleanup—everything a (not-so) secretly lazy girl like me needs. Ah, those were the days.

But back to Reality, PA. Last week, I was so mad about cooking dinner that I stomped around the kitchen like a toddler, slamming cabinets and clanging pans. I was tired, hungry, and the recipe I’d picked—not from The Vegan Cheat Sheet—turned out to be way more complicated than I’d thought. In the end, I didn’t even want to eat it, because all I could taste was fury.

A few days later, sanity restored, I revisited The Vegan Cheat Sheet’s No-Brainer Recipes. Then I saw it. . .Pad Thai—one of the items I missed ordering the most—and two marvelous words in the description: “super-simple.” I wept with joy (ok, that’s not true, but I felt like it).

I recognized the ingredients, and all were easy to find at the grocery store. Full disclosure: Still smarting from the last dinner debacle, I cut a few corners here. I used pre-minced garlic and frozen broccoli. I was heavy with guilt over this until my fiancé pointed out there’s no shame in opting for convenience once in awhile. It’s a good point. While fresh is definitely best, sometimes it’s ok to make things easier on yourself. I’m slowly learning that teaching myself to cook is a marathon, not a sprint—pacing is important to avoid going down in a blaze of frustration.

This Pad Thai recipe could not have been easier. Cook the noodles in one pan, mix and simmer the sauce ingredients in another, and microwave the broccoli. Mix together in a serving bowl and it’s done! I am not downplaying it when I say this meal truly takes under 10 minutes to make. That’s less time than it would take to get it delivered! And unlike delivery, I knew there was no oil or other bad stuff mixed in.

The simplicity and healthfulness of the recipe is great, but the even better news is that it tastes unbelievable. My fiancé inhaled his bowl, saying, “This feels like a treat—like something you’d order.” In more good news, since this recipe makes four servings, we had leftovers, which I enjoyed even more the next day.

Obviously, this Pad Thai is my new favorite thing (easy, delicious, and tastes like takeout? Let’s have this every night!). So I quickly found myself back at the store, buying ingredients to make it again. The checkout girl saw the rice noodles and asked what I used them for.

“Pad Thai!” I exclaimed, thrilled that I actually had a good answer.

“Really?” she said, “I’ve had that in restaurants but I didn’t know you could make it at home.”

“Oh yes, it’s super easy!” I heard myself say, like I’d been doing this for years. Fake it ‘til you make it, right?

2–3 tablespoons packed sugar
3 tablespoons fresh lime juice
4 tablespoons tamari or soy sauce
3 cloves garlic, minced
3 green onions, chopped
1 (16-ounce) package Thai rice noodles, cooked according to package instructions
3 cups broccoli florets, steamed in microwave for 2–4 minutes
¼ cup fresh cilantro
¼ cup chopped peanuts or other nuts (optional)

In a large saucepan, combine sugar, lime juice, tamari, garlic, and scallions and simmer over medium heat for 5 minutes

Toss noodles with sauce and broccoli. Top with cilantro and add peanuts, if desired.

Thai one on with Erin onTwitter at @Erin1217.

I love fajitas. But ordering fajitas at a restaurant is like participating in a piece of performance art. You know it’s showtime when you hear that familiar sizzle coming closer as other patrons part like the Red Sea. Ah yes, here come the seven waiters carrying your fajita order. One with the plate so hot it has an oven mitt on the end, its crackling causing everyone around you to stare; the others with cheese, lettuce, sour cream, salsa, and tortillas. It’s a scene. . .every time.

It never crossed my mind that I could make fajitas at home. Okay, let’s be frank: It never crossed my mind that I could make anything at home. So, flipping through The Vegan Cheat Sheet in search of my next challenge, I spotted a recipe for Vegetable Fajitas (page 98).  Yes, please! The recipe looked simple with basic ingredients.

But wait, was I really considering making fajitas without cheese? I understand that abstaining from cheese is a tenet of veganism, but I am from Wisconsin. More like a clichéd version of someone from Wisconsin—I LOVE CHEESE. I put it on everything I possibly can. I have a unique gift for making super-healthy vegetables wholly unhealthy by adding slices of cheese (baby carrots and cheese slices, yum!). Once, I even put it on a sweet potato (don’t try this—it is not a thing).

All right, well, one meal without cheese won’t kill me. In fact, it’ll probably be less likely to kill me. So I gathered my fajita ingredients and got to work. First I had to whisk the sauce, a mix of soy sauce and agave syrup. I was skeptical, as it seemed like a weird combination. But (literally) what do I know, so I called upon my rarest quality—patience—and kept going. 

Prepping the vegetables was a revelation. This was the first time I heard the word “cored” with “bell pepper,” so I looked it up. Turns out the proper way to prepare a bell pepper is to core it like an apple and then scrape out the white pith with a paring knife (bonus, I learned a new word: “pith”). All these years I’d been chopping up peppers and just throwing away pieces with the white stuff. . . er. . .pith. I’ve wasted so many edible peppers!  Ahhh! Ok, moving on…

Admission: this was my first time slicing an onion. Seriously. I do not like onions, and mentioned, until now I rarely cooked. I simply never found myself in this situation. I was kind of excited, and it turned out to be awesome. Did you know that under those ratty papery outer layers is a pretty onion?! You probably did. Anyway, I felt like I’d unwrapped a present. So I sliced up the onion and waited to cry. Isn’t that what happens when you slice onions? Finally, when I was almost done, my eyes started to sting, and I felt legitimate.

I threw all my beautiful vegetables and the sauce into a pan and got to sautéing. Fifteen minutes later, I had a pan full of delicious-looking fajita filling. I wrapped it up in a whole-wheat tortilla, restrained myself from adding cheese, and took a bite. Wow.  The sauce created such an explosion of flavor that I didn’t even miss the cheese. Let me repeat that: I DID NOT MISS THE CHEESE.

These Vegetable Fajitas were incredibly tasty and so easy I almost felt like I forgot to do something (I didn’t). And never again will I question what I’m mixing together—that sauce was genius. Amy and Lisa know what they’re talking about!

But best of all, this fajita dinner requires only one (non-sizzling) serving plate. That chorus line of servers will have to find work elsewhere.  


Share your sizzling stories with Erin on Twitter at @erin1217.    

1/2 cup agave nectar or pure maple syrup
1/4 cup tamari or soy sauce
1 large onion, sliced in strips
1 red bell pepper, cored, seeded, and sliced
1 green bell pepper, cored, seeded, and sliced
2 reen zucchinis, sliced
1 cup sliced mushrooms
4 whole-wheat tortillas (burrito size)

1. Whisk agave nectar and tamari together until well blended.
   
2. Place onions, peppers, zucchini, and mushrooms in agave sauce to marinate for 10 to 15 minutes.
   
3. in a heavy dry pan, sauté vegetables and sauce on high heat, stirring regularly until vegetables are tender and caramelized, about 10 minutes. if there's excess liquid, remove it from pan and save; you can add it back in later, if desired  Roll mixture inside tortillas like burritos. ¡Buen provecho!
   

After years in New York City, my fiancé and I recently moved to suburban Pennsylvania where, shockingly, you can’t get 20-minute delivery of any food your heart desires—a rude awakening for someone like me whose cooking skills are, shall we say, rusty. Okay, fine, virtually non-existent. 

So there I was, needing dinner with no Seamless deliveries in sight. My eyes fell on the housewarming gift I’d just received from my friend Lisa McComsey--The Vegan Cheat Sheet, a book she co-authored with vegan chef Amy Cramer.

Disclaimer: I’m a meat-eater. However, I feel a plant-based diet has a lot of benefits. My vegan and vegetarian friends are all nice, kind, even-tempered, energetic, successful people. Every last one. Coincidence? Nah, I think it’s the plants. But I digress.

Flipping to the “No-Brainer Recipes” section of the book, I was relieved to find them truly simplified and clearly written out. I could do this! Now, what to make. . .aha!  Stuffed Portobello Mushrooms. I had just read that Naomi Watts enjoyed these at a recent magazine cover shoot. Glamorous and healthy—perfect. Off to the grocery store with my shopping list.

One by one I tossed items into the cart. “Wow, how easy is this,” I thought. I’m practically a chef already. All I need now is nutritional yeast and then I’m good to go. That’s got to be in the baking section. Let’s see, it should be around here somewhere. Hmmm. Ah, okay, found some tiny packets of active dry yeast hiding on a shelf. Success! Right? Wait. Something was nagging at me. A quick Google search of “are nutritional yeast and active dry yeast the same thing?” informed me firmly that no, they are not. Back to square one.

Aisle after aisle, I went on the quest for nutritional yeast, my dream of quinoa-stuffed-mushroom deliciousness fading fast. Finally, in the organic section, a beacon on the bottom shelf: Red Star Yeast Flakes. Google: “Are yeast flakes the same thing as nutritional yeast?” Yes, they are! Game (back) on.

Back home, I proudly displayed all my ingredients on the counter, ready to get to work. Wait a sec though, what about. . .and what about. . .hold on, just need a few minutes with my new pal Google:

• How do I prep portobello mushrooms? (You have to remove the gills! Who knew?  Thanks, YouTube)
  
• What amount of dried basil equals 1 tablespoon fresh basil? (Oops, I didn’t read the recipe carefully enough before shopping)
  
• Is vegetable broth the same as vegetable stock? (Well, not technically, but the tiny differences didn’t alarm me)
  
• How do you wash quinoa? (Lacking a fine-mesh strainer, I had to rig up a paper towel drainage system)

Turns out the ingredient- and information-gathering were the hardest parts of the process—following the actual recipe was a breeze! The final product was yummy and super healthy-tasting. And the pride I felt eating something I’d worked to make was priceless.

Conclusions: Vegan recipes can be amazingly delicious, I can actually cook if I put my mind to it, and most important, Google is a novice cook’s best friend.

P.S. Wish me luck. Tonight I’m attempting The Vegan Cheat Sheet’s Eggplant “Parmesan” recipe—mainly because I can use more of that hard-won nutritional yeast.

Bond with Erin over nutritional yeast (or anything else) on Twitter, @erin1217.

3/4 cup quinoa, rinsed
2 cloves garlic, chopped
2 cups kale
1 1/2 cups vegetable stock
2 tablespoons fresh basil
1 tablespoon tomato paste
4 large portobello mushroom caps, stems removed
1 tablespoon nutritional yeast

Preheat oven to 375 F.

1. Place quinoa, garlic, kale, and vegetable stock in a medium pot. Cover and simmer for 15 minutes until liquid is absorbed.
   
2. Stir in basil and tomato paste. Scoop 1/4 mixture on top of each mushroom cap.
   
3. Place stuffed mushrooms on a baking sheet and sprinkle each with nutritional yeast. Bake for 35 to 40 minutes. Remove from oven and serve hot.