tag:blogger.com,1999:blog-57559241150355718932024-03-12T23:35:14.871-04:00Awesome. Vegan. Rad.I think the title says it all.allularpunkhttp://www.blogger.com/profile/09358733753059908431noreply@blogger.comBlogger133125tag:blogger.com,1999:blog-5755924115035571893.post-4888373034138723222010-08-07T01:50:00.003-04:002010-08-07T01:57:13.271-04:00back to the future<div style="text-align: left;">Hi, all. I've decided to recreate my blog over on Wordpress. The posts here are from...before. Life is changed, different, big, exciting, wow (ok, not really big, exciting, or wow). I'm going to leave this site up for people to be able to look at my old posts if they'd like. If I'm on your blogroll, please update with this <a href="http://awesomeveganrad.wordpress.com/">NEW LINK</a>. And please, come visit me! I plan on blogging way more. Topics might include: Cooking for one. Dealing with leftovers. What to do with that old bunch of parsley/eggplant/tomato/cucumber/rice/mustard you just found lurking in the depths of your fridge. The ever popular drunk cooking experience. Cooking with friends. My cats. Cooking for an omnivore. Etc.</div><div><br /></div><div>It could be fun. Come find out.</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_g2GiSIxfdvs/TFz1briGEKI/AAAAAAAABdA/1RyzSNluEe8/s400/basilbouquet.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5502542700630904994" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 289px; " /></span></div>allularpunkhttp://www.blogger.com/profile/09358733753059908431noreply@blogger.com1tag:blogger.com,1999:blog-5755924115035571893.post-16972807225791587572010-03-12T14:07:00.004-05:002010-03-12T14:30:56.642-05:00epic proportions<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/S5qSITqLgLI/AAAAAAAABc4/bc5QQQJ2yi0/s1600-h/bagelburger.jpg"></a><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small; color: rgb(102, 0, 0); ">Last night I made an epic bagelburger at 3 am and my roomie demanded that I blog about it. He is not vegan, nor does he even read my blog...so it seems as if this is more of a 'people must know about your awesomeness' type thing, to which I am rarely opposed. I only allowed him one bite, but he immediately said that I must take a picture of it and write about it...to let the world know. However, I was not in a state to be taking pictures of my food. I was in a state to be devouring my food. That just meant that I got to recreate it today.</span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/S5qSITqLgLI/AAAAAAAABc4/bc5QQQJ2yi0/s1600-h/bagelburger.jpg"><img src="http://1.bp.blogspot.com/_g2GiSIxfdvs/S5qSITqLgLI/AAAAAAAABc4/bc5QQQJ2yi0/s400/bagelburger.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5447827370671833266" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">huh.</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">My first thought upon recreation was that it was not nearly as lovely as I remembered it from the night before. In fact, it's downright ugly and not that easy to eat (the insides kept squishing out the sides of the bagel). Whatever though, because it's definitely as delicious as I remembered. Ok. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Explanation #1: I've been on a mega bagel kick lately.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Explanation #2: I've been on a mega hummus kick lately.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Explanation #3: I much prefer putting hummus on my bagels than fake cream cheese or jam.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Explanation #4: I've been a bit lazy in my cooking and when I run out of leftovers...I eat bagels with hummus quite a bit.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Explanation #5: As my most devoted readers must know, I am a </span></span><a href="http://awesomeveganrad.blogspot.com/2008/12/diary-of-mustard-addict.html"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#FF6600;">mustard fanatic</span></span></a><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">. This is a case where the mustard absolutely makes the sammich.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">I recently acquired a new type of mustard: dill mustard. It is, in a word, fabulous. It's all the awesomeness of having pickles on your sammich without that gross, rubbery, sometimes just nasty pickle actually being on your sammich. It reminds me of...ok, to be quite honest, what I remember McDonald's cheeseburgers tasting like. Granted, I haven't had a McDonald's cheeseburger in around 12 years (seriously, gross), but those darned things were a pivotal part of my youth. It was, once upon a time in young Jessica's life, quite a treat to go to McD's to get a cheeseburger and, if the season was right, a shamrock shake. Admittedly, I would not touch one of those things with a ten foot pole now, nor would I ever encourage anyone to actually eat one. But forgive me for having a taste memory that reminds me of my childhood and getting a little treat and hanging out with my fam. It happens.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">So. That being said, you're gonna have to get some dill mustard, especially if you would like to create my epic bagelburger. It's pretty simple. The ingredients list is almost laughable:</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><b>1 Boca burger </b>(original vegan...for that smoky, fast-food type taste)</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><b>3-4 giant spoonfuls of hummus</b> (just regular old hummus, nothing fancy)</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><b>some lettuce</b> (i've been buying this artisan lettuce stuff, another post on that situation at a possible later date)</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><b>1 bagel, toasted</b> (i used whole wheat [it makes me feel less guilty]...and another rant on the complete and utter <i>use</i>lessness of an untoasted bagel at yet another possible later date)</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><b>1 squirt of DILL MUSTARD</b> (no alternatives, i'm sorry, it's just not a possibility)</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">uh, yeah. Assemble. I put hummus on both the top and bottom of my bagel, because I'm decadent like that. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Lets have an admission of guilt here: it's drunk food. It's 'I've been drinking since I got off work and I want fast food in the middle of the night but should definitely not drive and I don't want Taco Bell and none of the fast food places have a vegan burger' food. It's fast. It's messy. It's ugly.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">It's perfection.</span></span></div>allularpunkhttp://www.blogger.com/profile/09358733753059908431noreply@blogger.com16tag:blogger.com,1999:blog-5755924115035571893.post-12952381425874104672010-01-22T13:07:00.007-05:002010-01-22T15:01:47.377-05:00hey, good lookin'...what you been cookin'?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/S1oANxhLPfI/AAAAAAAABco/jtD83QL4VKQ/s1600-h/beauteousgarlic.jpg"></a><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Yes, I've been gone for a long while. Yes, I do have a legitimate reason or two. You will most likely figure out this reason within the next two sentences, but I'd rather not go into detail just now.</span></span></div><div><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Ok, so as most of you probably know, going from cooking for two or more to cooking for just yourself can be difficult. At first it's all like, 'Why bother? It's just me. I can live off Taco Bell burritos for a period of time.' But then you get tired of eating crap and you start cooking again. Still, cooking for one kind of blows. I'm still in the mode where I cook for an army, only to find myself with leftovers for at least 3 days afterward. Solution to depressing problem? Cook with friends! Recently, I have been cooking with my lovely and talented friend Becca about once a week or so. It's an excuse to get out of the house and socialize, yes, but it's also a reason to bring some joy back to the cooking process. We started off simple for our first kitchenventure: Indian food.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/S1n8tVWwBxI/AAAAAAAABbI/PNPtuhnB__I/s1600-h/indian.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 245px;" src="http://1.bp.blogspot.com/_g2GiSIxfdvs/S1n8tVWwBxI/AAAAAAAABbI/PNPtuhnB__I/s400/indian.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5429648681528723218" /></a><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">ladies in action</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Becca whipped up an exquisite chana masala whilst I slopped together the curry potatoes from the </span></span><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">500 Vegan Recipes</span></span></i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"> cookbook (which is amazing, by the way). I added about twice as much garlic as it called for and used red curry paste since I didn't have any green.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/S1n8tKRvEYI/AAAAAAAABbA/-NQBGqC6ags/s1600-h/indian1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_g2GiSIxfdvs/S1n8tKRvEYI/AAAAAAAABbA/-NQBGqC6ags/s400/indian1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5429648678554898818" /></a><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">my girl stirrin' it up</span></span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/S1n8s428RQI/AAAAAAAABa4/-qhO6hxKvO4/s1600-h/indian2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_g2GiSIxfdvs/S1n8s428RQI/AAAAAAAABa4/-qhO6hxKvO4/s400/indian2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5429648673879115010" /></a><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">lots of stirring action</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">The potatoes didn't require nearly as much stirring. (Above photos are courtesy of Becca's manfriend, Max, since I forgot my camera.)</span></span></div><div><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g2GiSIxfdvs/S1n8sqTgx5I/AAAAAAAABaw/VglutVgvxpE/s1600-h/indian3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_g2GiSIxfdvs/S1n8sqTgx5I/AAAAAAAABaw/VglutVgvxpE/s400/indian3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5429648669972416402" /></a><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">end result</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Paired with some fluffy basmati rice (and some whiskey), it was a deliciously awesome meal. And I only had to take home one little container of leftovers. Not to say it wasn't yummy enough to take home more, but I probably had like 3 tupperwares of pasta in my fridge already.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">This next kitchenventure occurred last night...and I remembered my camera, so there's loads more photos. Also, I broke my ankle last week so I had pretty much nothing better to do but mince the garlic and onions and take an annoying amount of pictures. We decided to make a risotto...</span></span><a href="http://www.nytimes.com/2010/01/18/health/nutrition/18recipehealth.html"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#FF6600;">lemon brussels sprout risotto</span></span></a><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">, to be exact. It started out with lots of garlic and onions (yeah, we doubled [or tripled] the amount of garlic...we love the garlic).</span></span></div><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/S1oANxhLPfI/AAAAAAAABco/jtD83QL4VKQ/s1600-h/beauteousgarlic.jpg"><img src="http://3.bp.blogspot.com/_g2GiSIxfdvs/S1oANxhLPfI/AAAAAAAABco/jtD83QL4VKQ/s400/beauteousgarlic.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5429652537379339762" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 273px; " /></a><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">the woman knows how to pick out a good head of garlic</span></span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/S1oAN39TwAI/AAAAAAAABcg/lw0k6-9eUFs/s1600-h/mincedgarlic.jpg"><img src="http://3.bp.blogspot.com/_g2GiSIxfdvs/S1oAN39TwAI/AAAAAAAABcg/lw0k6-9eUFs/s400/mincedgarlic.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5429652539107950594" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 257px; " /></a><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">which turned into this</span></span></i></div></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><div style="text-align: left; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g2GiSIxfdvs/S1n_4d6lO0I/AAAAAAAABcY/Vw5urxOkNVA/s1600-h/mincedonion.jpg"><img src="http://2.bp.blogspot.com/_g2GiSIxfdvs/S1n_4d6lO0I/AAAAAAAABcY/Vw5urxOkNVA/s400/mincedonion.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5429652171339938626" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 260px; " /></a><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">mincing queen</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">I told you, that was all I was good for. The rest is the work of the wonderful Becca. She blanched some brussels sprouts:</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/S1n_4YJ3QbI/AAAAAAAABcQ/Vum6V1kw9dc/s1600-h/blanchedsprouts.jpg"><img src="http://4.bp.blogspot.com/_g2GiSIxfdvs/S1n_4YJ3QbI/AAAAAAAABcQ/Vum6V1kw9dc/s400/blanchedsprouts.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5429652169793421746" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left; "><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">And then she sauteed them:<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/S1n_33cotXI/AAAAAAAABcI/4NcwklpcKq0/s1600-h/sauteeingsprouts.jpg"><img src="http://3.bp.blogspot.com/_g2GiSIxfdvs/S1n_33cotXI/AAAAAAAABcI/4NcwklpcKq0/s400/sauteeingsprouts.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5429652161013790066" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left; "><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">And then she cut them in half:<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/S1n_3o3tBYI/AAAAAAAABcA/e0QDBSq0-u4/s1600-h/halvedsprouts.jpg"><img src="http://3.bp.blogspot.com/_g2GiSIxfdvs/S1n_3o3tBYI/AAAAAAAABcA/e0QDBSq0-u4/s400/halvedsprouts.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5429652157100787074" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 347px; " /></a><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left; "><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Waiting for the rice to 'separate and crackle' (much confusion ensued):<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g2GiSIxfdvs/S1n_3Y155PI/AAAAAAAABb4/zSYbQEMji7g/s1600-h/beccastirs.jpg"><img src="http://2.bp.blogspot.com/_g2GiSIxfdvs/S1n_3Y155PI/AAAAAAAABb4/zSYbQEMji7g/s400/beccastirs.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5429652152798274802" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a></div><div style="text-align: left; "><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"> </span></span></div><div style="text-align: left; "><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">And this is about when Becca realized that risotto is really frustrating to make:</span></span></div></div><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/S1n_fdtsV5I/AAAAAAAABbw/0mcSwSrS0So/s1600-h/risottobefrustratin.jpg"><img src="http://1.bp.blogspot.com/_g2GiSIxfdvs/S1n_fdtsV5I/AAAAAAAABbw/0mcSwSrS0So/s400/risottobefrustratin.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5429651741789149074" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 266px; height: 400px; " /></a><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">The lady owns the most awesome kitchen crap I've ever seen, but she does not have a ladle (we superwomen know how to improvise, however):<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/S1n_e68FEII/AAAAAAAABbo/ISWhUpAKEO4/s1600-h/noladle.jpg"><img src="http://4.bp.blogspot.com/_g2GiSIxfdvs/S1n_e68FEII/AAAAAAAABbo/ISWhUpAKEO4/s400/noladle.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5429651732454248578" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">"I strongly suggest that you take a picture of this right now":<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/S1n_ehGTFFI/AAAAAAAABbg/Pe1108ovVjk/s1600-h/bubblinaway.jpg"><img src="http://1.bp.blogspot.com/_g2GiSIxfdvs/S1n_ehGTFFI/AAAAAAAABbg/Pe1108ovVjk/s400/bubblinaway.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5429651725517788242" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">if only i could have taken a video so you could see it bubbling away</span></span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><i><br /></i></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">If you clicked on the link for this recipe, you'll see that Becca has the same lemon juicer thingamabob as the one in the picture (she's my real life Betty Crocker):</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/S1n_edXKM6I/AAAAAAAABbY/1l8fJM9Y7Qk/s1600-h/juicedatlemon.jpg"><img src="http://3.bp.blogspot.com/_g2GiSIxfdvs/S1n_edXKM6I/AAAAAAAABbY/1l8fJM9Y7Qk/s400/juicedatlemon.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5429651724514767778" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 291px; " /></a><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">And, at long last, this:<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/S1n_eGE_PcI/AAAAAAAABbQ/uJGbkySiS4o/s1600-h/tastedbetterthanlooked.jpg"><img src="http://3.bp.blogspot.com/_g2GiSIxfdvs/S1n_eGE_PcI/AAAAAAAABbQ/uJGbkySiS4o/s400/tastedbetterthanlooked.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5429651718264536514" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 316px; " /></a></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">tasted way prettier than it looked, i promise you</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">We both agreed that the risotto was heavenly. We added an extra squirt of lemon juice on our individual portions, which contributed a lovely tang. The brussels sprouts were sweet and tender and paired nicely with the creaminess of the rice. Upon asking Becca if it was worth all the effort, she replied, 'Yes...but I'll never make risotto again.' I warned ya, girlfran.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">So, the moral of the story is this: If you're feeling a little down in the dumps or your cooking has gone into a rut, I recommend that you cook with a friend once in awhile. You're more likely to try challenging recipes that you wouldn't bother to make just for yourself, and it's just plain refreshing. (Next up, I think we might try seitan en croute...which I would never attempt on my own, but with my ladyfriend there for moral support might just be achievable.)</span></span></div></div>allularpunkhttp://www.blogger.com/profile/09358733753059908431noreply@blogger.com21tag:blogger.com,1999:blog-5755924115035571893.post-35159520094558968932009-10-14T11:38:00.004-04:002009-10-14T11:47:18.326-04:00failing at vegan mofo<div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">It's cold outside. We are scraping by on very little money this month. Not many groceries (ok, zero groceries) have been bought. This is all I want to eat:</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_g2GiSIxfdvs/StXw6HP3woI/AAAAAAAABaI/h6wvrJ4uSVs/s400/chowdah.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5392481010014732930" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">chowdah</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">But we're out of tofu and mushrooms. That's another version of the manhattan style chowder from the idiot cookbook, by the way. We didn't have spinach, so we added (the last of our) frozen green beans. There's also some cubed silken tofu in there and some (bargain bin) shiitake mushrooms. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">It's just been a lazy fall around here so far. We need to get motivated to be more creative. I guess I'm just pouty because I've gotten 3 new cookbooks in the last couple months (Vegan Brunch, Everyday Vegan, and Urban Vegan), and can't make pretty much anything in them since I can't go on a huge grocery binge. Bummer! </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Oh, ok, Woe is me, I know. Hopefully I'll get out of my funk and have something good to post soon. Complaining gets me nowhere!</span></span></div>allularpunkhttp://www.blogger.com/profile/09358733753059908431noreply@blogger.com12tag:blogger.com,1999:blog-5755924115035571893.post-84869021721002560522009-10-07T13:05:00.004-04:002009-10-07T13:27:13.341-04:00Vegan Mofo day 7: get your orange on.<div><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">It's getting to be that time of year when I get super excited about all things orange and sweet and fabulous. Pumpkins and winter squash, my friends. This past weekend I attended the Pumpkin Festival in Milton, WV with Michael and our friends Becca and Max. If you remember from <a href="http://awesomeveganrad.blogspot.com/2008/10/vegan-mofo-day-6-pumpkin-festival.html"><span class="Apple-style-span" style="color:#FF6600;">last year</span></a>, we mostly go in order to buy locally made foodstuffs like cornmeal and pumpkin butter and salad dressings and whatnot. This year there were pumpkin milkshakes...everywhere. Michael and I got a little sad that we couldn't have one, so a couple days ago I got the fixings to make them ourselves!</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/SszKwU50U7I/AAAAAAAABaA/BfYOvuapTJY/s1600-h/punkinshake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 353px;" src="http://4.bp.blogspot.com/_g2GiSIxfdvs/SszKwU50U7I/AAAAAAAABaA/BfYOvuapTJY/s400/punkinshake.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5389905785649386418" /></a><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">punkin.</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Also showcased is some lovely pumpkin butter from the festival. The milkshakes were super easy to make...I didn't measure (of course), but it's just vanilla soy ice cream, pumpkin puree, some soymilk, and a little bit of pumpkin pie spice. Yum! They were especially yummy paired with some vegan gingersnaps we found at the store. Next time I want to make a blizzard-style thing with a thicker mixture and some crumbled gingersnaps added to the whole shebang. This was a perfect treat on an evening where my throat was feeling crappy and sore. And probably healthy too - I mean you never know.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/SszKv-J7VHI/AAAAAAAABZ4/i2XjJkkPf3M/s1600-h/felafelloafbutternutsquash.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://1.bp.blogspot.com/_g2GiSIxfdvs/SszKv-J7VHI/AAAAAAAABZ4/i2XjJkkPf3M/s400/felafelloafbutternutsquash.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5389905779542938738" /></a><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">punkin's favorite cousin, butternut squash</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">I am a huge butternut squash fan. The eating of them, that is. I really hate dealing with the preparation, but luckily, Michael made this dinner for me on the first evening that I was feeling sick. He roasted the squash with some olive oil and just a pinch of cinnamon sprinkled on top. It was perfectly cooked...tender and sweet. Mmmm! He also whipped up the lemony roasted potatoes from <i>Veganomicon</i> and a felafel loaf from a box mix to which he added some chickpeas, peppers, onions, and tomatillos. Luckily, my cold is mostly in my chest (luckily?) so that I can still taste stuff. This was an excellent and filling meal. Those potatoes are spectacular. If you haven't tried them yet, you should!</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/SszKvhfOlJI/AAAAAAAABZw/YPeHTdTbIQI/s1600-h/sickfood.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="http://3.bp.blogspot.com/_g2GiSIxfdvs/SszKvhfOlJI/AAAAAAAABZw/YPeHTdTbIQI/s400/sickfood.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5389905771847652498" /></a><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">super sick meal</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Another night when I was still feeling icky and Michael wasn't feeling too hot either, we just had a simple supper of storeboughts. That's butternut squash soup from Imagine, some roasted pine nut hummus, and Triscuits. Super easy to make and to eat. Sometimes we just don't feel like cooking. It happens, people.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/SszKvecoY_I/AAAAAAAABZo/m8KLiAvwSYQ/s1600-h/cuminlimetofu.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 252px;" src="http://4.bp.blogspot.com/_g2GiSIxfdvs/SszKvecoY_I/AAAAAAAABZo/m8KLiAvwSYQ/s400/cuminlimetofu.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5389905771031454706" /></a><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">almost as good as winter squash - sweet potatoes</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">This is something I made before we got sick, but it is completely worth mentioning and also falls under the category of wonderful orange foods. This is the cumin-lime tofu from </span></span><a href="http://www.vegnews.com/"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#FF6600;">VegNews</span></span></a><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">. You guys should totally sign up for their newsletters and join the recipe club, because they send you all these awesome recipes straight to your inbox and they rule! This tofu was out of this world delicious. They suggested pairing it with sweet potatoes, so I made a mash of sweet potatoes and a regular potato or two. That's lightly steamed broccoli with lemon zest in the back. I can't wait to make this one again. So good! I can't link to the recipe because it's only in my email and not on their site, but that's just another reason why you should sign up yourself!</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Feel like making something orange for dinner? What are some of your favorite ways to cook these squashes? I need suggestions, so I don't get sick of them by January!</span></span></div><div style="text-align: center;"><br /></div>allularpunkhttp://www.blogger.com/profile/09358733753059908431noreply@blogger.com13tag:blogger.com,1999:blog-5755924115035571893.post-10145065625178184042009-10-04T16:38:00.004-04:002009-10-04T16:44:30.487-04:00Vegan Mofo day 4: so much for that!<div style="text-align: left;"><span class="Apple-style-span" style="font-size: small; color: rgb(102, 0, 0); ">Despite all my precautions, I made the mistake of kissing my lovely fiance Friday night and was sick by Saturday morning. Lame! I've just got a nice cough now, not nearly anything so bad as what he had, but yesterday was icky. Since I'm too lazy to upload the pictures from my camera of dinner last night (which I didn't even make since I was laid out on the couch), here is a conciliatory photo of some cupcakes I made with my mom last weekend:</span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_g2GiSIxfdvs/SskIVFhPQyI/AAAAAAAABZg/J0qMzNqzbW8/s400/chocolatepeanutbuttercupcakes.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5388847587477373730" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">faceplant.</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">These are the chocolate cupcakes and peanut buttercream frosting from <i>VCTOTW</i>, which I got my mom for her birthday. She is cupcake obsessed these days, which is pretty rad. Also, these were the first ever cupcakes I made from the book myself, a couple years ago, but mine were ugly and didn't have sprinkles.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">I wish I had one now. Instead...more tea for me.</span></span></div>allularpunkhttp://www.blogger.com/profile/09358733753059908431noreply@blogger.com13tag:blogger.com,1999:blog-5755924115035571893.post-20763335318361582902009-10-01T13:10:00.005-04:002009-10-01T13:43:19.317-04:00Vegan Mofo day 1: i'm back.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g2GiSIxfdvs/SsTmQYJORII/AAAAAAAABZY/ZNLAriiJQRM/s1600-h/stackedenchiladas.jpg"></a><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small; color: rgb(102, 0, 0); ">I figure the best way to get back into blogging is to start up with Vegan Mofo again. I know I've been a terrible bloglady as of late, but I do have a reason or two. September was a bit insane. My birthday was at the beginning of the month and I got...engaged! Yep, Michael popped the question and I said yes and ever since, the wedding (ok, mostly the food) is all I can think about. We're getting married next October, I have a year to plan, and it is consuming most of my waking thoughts. So...excuse my little absence from the blogworld last month. I've still be cooking and eating and farmers marketing, so let's jump right in with a quick overview of some tasty things that have been brewing in our kitchen.</span></div><div><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Might as well start with my birthday foods.</span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/SsTjul3nw-I/AAAAAAAABYw/q9wSEok2Js8/s1600-h/birthdaycakeandsorbet.jpg"><img src="http://4.bp.blogspot.com/_g2GiSIxfdvs/SsTjul3nw-I/AAAAAAAABYw/q9wSEok2Js8/s400/birthdaycakeandsorbet.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5387681443820848098" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">what better way to begin a post than with cake?</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Excuse the crap photo of my lovely birthday cake. This is our family's (accidentally vegan) wacky cake that I have been eating since my very first birthday (presumably). My mom dutifully makes this for me every year, even though I'm 27 years old and living 3 hours away. I think it's because the last time I tried to make it, I royally screwed it up, thus disgracing my family name. Anyway. She now tops it with the chocolate buttercream icing from <i>Vegan Cupcakes Take Over the World</i>...and it is even more divine than ever. We also found some sorbet (raspberry and lemon) to go along nicely. And she made two cakes, so Michael and I ate on this for over a week. (My mom rules.) </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">That evening we went out and I forgot to take pictures of my Mexican veggie pizza, but Michael and I made a trip to Athens, OH a few days prior and I remembered to bring my camera.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/SsTjuebRAqI/AAAAAAAABYo/tebpoNf5oH0/s1600-h/albondigasmeatballs.jpg"><img src="http://1.bp.blogspot.com/_g2GiSIxfdvs/SsTjuebRAqI/AAAAAAAABYo/tebpoNf5oH0/s400/albondigasmeatballs.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5387681441822868130" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">best balls on the planet</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">We traditionally go to Casa Nueva for my birthday dinner, as they have nice vegan food and a great beer selection and prepare local and seasonal fare. This year we started with tofu albondigas meatballs in their housemade bbq sauce (which was fantastic) atop a bed of jasmine rice. I could have eaten a couple plates of these and been done with dinner and it would have been just fine. They were amazing. Stayed together perfectly. The sauce was sweet and tangy, with some flavor that reminded me of my mom's Christmas molasses crinkle cookies, which sounds weird, but was in fact awesome.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/SsTjuDLd-6I/AAAAAAAABYg/03xk_Lohyys/s1600-h/nicelittlesalad.jpg"><img src="http://4.bp.blogspot.com/_g2GiSIxfdvs/SsTjuDLd-6I/AAAAAAAABYg/03xk_Lohyys/s400/nicelittlesalad.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5387681434508852130" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 261px; " /></a><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">adorable little salad</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Next up was a salad comprised of baby greens and sprouts and a terrific lemon-basil vinaigrette. Perfect.</span></span></div><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g2GiSIxfdvs/SsTmQYJORII/AAAAAAAABZY/ZNLAriiJQRM/s1600-h/stackedenchiladas.jpg"><img src="http://2.bp.blogspot.com/_g2GiSIxfdvs/SsTmQYJORII/AAAAAAAABZY/ZNLAriiJQRM/s400/stackedenchiladas.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5387684223275385986" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 253px; " /></a><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">yum yum </span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Our entree was a stacked enchilada with seasoned tofu and the veggies of the day (tomatillos and green beans). It also contained a vegan queso cremosa (uh...fake cheese sauce) and was topped with some smoky salsa. The tofu was, as always, delectable, and the addition of those two strangely compatible vegetables was a huge hit. The beans lent a nice crunch while the tomatillos were smooth and nicely sour. I could barely finish this, but finish it I did. We took a nice, long walk afterwards.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Sometime before or after that, I made these things:</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/SsTmP4pCu6I/AAAAAAAABZQ/5WK5kyEZR4A/s1600-h/sweetsourchipotletempeh.jpg"><img src="http://4.bp.blogspot.com/_g2GiSIxfdvs/SsTmP4pCu6I/AAAAAAAABZQ/5WK5kyEZR4A/s400/sweetsourchipotletempeh.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5387684214818913186" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 208px; " /></a><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">sweet and sour chipotle tempeh with sweet potatoes</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">This recipe is from <i>Eat, Drink, and be Vegan</i>...and I didn't really like it. Michael loved it, don't get me wrong, but it was just a teeny bit too sweet for me. I've never really liked the main part of my dinner meals to be sweet, so this isn't too surprising. Still, it was delicious in its own right. Just not the right that goes up my alley.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/SsTmPkbIlyI/AAAAAAAABZI/Uxoui9rt8oM/s1600-h/seitanmangosalsa.jpg"><img src="http://1.bp.blogspot.com/_g2GiSIxfdvs/SsTmPkbIlyI/AAAAAAAABZI/Uxoui9rt8oM/s400/seitanmangosalsa.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5387684209391867682" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">this looks like an octopus</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">But it's not. I made some seitan cutlets (my own concoction) and layered it all up with some couscous and steamed spinach. Michael made a lovely little mango salsa to top it all off. This was a delicious and relatively easy little meal.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/SsTmPJoC3nI/AAAAAAAABZA/8qTl1yP0xDM/s1600-h/goddessgarbanzos.jpg"><img src="http://1.bp.blogspot.com/_g2GiSIxfdvs/SsTmPJoC3nI/AAAAAAAABZA/8qTl1yP0xDM/s400/goddessgarbanzos.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5387684202198261362" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">goddess garbanzos</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Another recipe from <i>ED&BV</i>. The true hero of this mixture is the apples in the salad. They add this lovely little crunch and just a hint of sweet. I'm assuming this is supposed to feed a family of four for 2 days of lunches, but we polished it off in one sitting.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g2GiSIxfdvs/SsTmOy0IseI/AAAAAAAABY4/vYBgdlCIZA8/s1600-h/lemonygarlicpasta.jpg"><img src="http://2.bp.blogspot.com/_g2GiSIxfdvs/SsTmOy0IseI/AAAAAAAABY4/vYBgdlCIZA8/s400/lemonygarlicpasta.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5387684196074959330" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">lemony garlic pasta</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Gosh, another <i>ED&BV</i> recipe. I had forgotten I made so many this past month! This one was stellar. Absolutely amazing. It wasn't overly saucy, but there was plenty of sauce to stick to the noodles...incredibly garlicky...and some walnuts added a good crunch and some protein. That woman is amazing.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">And that's it for me today. I have to be at work in a little bit and Michael is nursing some horrible sickness that has been going around (and somehow I haven't caught it yet). I need to force some soup into him (some impromptu thing I made with fake chicken bouillon, scallions, garlic, ginger, chili garlic sauce, and noodles...and it's pretty tasty for the non-sick, too). I still have backup food to show you, so expect to see me back here tomorrow!</span></span></div></div></div>allularpunkhttp://www.blogger.com/profile/09358733753059908431noreply@blogger.com24tag:blogger.com,1999:blog-5755924115035571893.post-61624944984772711822009-08-26T16:11:00.006-04:002009-08-26T16:57:47.008-04:00back in the swing of things<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/SpWcocQm7YI/AAAAAAAABYI/exk-vPtBcY4/s1600-h/colorscaleveg.jpg"></a><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">It has certainly been a helluva month. Moving is a total pain. Compound that with the fact that our apartment still is not technically finished and that they are renovating our whole building... Well, lets face it: it sucks. Not only does it just generally suck, but it sucks the lifeforce out of you. So yes, when we first moved in, I was motivated to make dinners such as this:</span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/SpWXdTIndiI/AAAAAAAABXY/-m8S9yk6kQ4/s1600-h/chardpacketsrainbowstems.jpg"><img src="http://4.bp.blogspot.com/_g2GiSIxfdvs/SpWXdTIndiI/AAAAAAAABXY/-m8S9yk6kQ4/s400/chardpacketsrainbowstems.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5374368259944969762" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 237px; " /></a><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">tofu-stuffed swiss chard packets with sauteed rainbow stems and couscous</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Or this:</span></span></div><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/SpWXdAAMUbI/AAAAAAAABXQ/yJ2iYNN99uk/s1600-h/bakedtofufreshsalsa.jpg"></a></span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/SpWXdAAMUbI/AAAAAAAABXQ/yJ2iYNN99uk/s1600-h/bakedtofufreshsalsa.jpg" style="text-decoration: none;"><img src="http://4.bp.blogspot.com/_g2GiSIxfdvs/SpWXdAAMUbI/AAAAAAAABXQ/yJ2iYNN99uk/s400/bakedtofufreshsalsa.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5374368254809362866" style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 296px; " /></a><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">crispy baked tofu with fresh salsa (and yeah, more couscous)</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Then our meals declined into eating out. Which isn't that exciting in this town, for a vegan. Lots of veggie subs, pizzas, Mexican food, and a helluva lot of beer got us through this month. In the meantime, our dining room table was looking like this quite often:</span></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/SpWYuXowSbI/AAAAAAAABXw/LPe9cIxK-Pg/s1600-h/markettable.jpg"><img src="http://1.bp.blogspot.com/_g2GiSIxfdvs/SpWYuXowSbI/AAAAAAAABXw/LPe9cIxK-Pg/s400/markettable.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5374369652722911666" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">one simple farmers market trip...</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">And I was keeping myself busy doing insane crap like this:</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/SpWYtz4tAUI/AAAAAAAABXo/5NwMGe8INo0/s1600-h/bigtomatoday.jpg"><img src="http://4.bp.blogspot.com/_g2GiSIxfdvs/SpWYtz4tAUI/AAAAAAAABXo/5NwMGe8INo0/s400/bigtomatoday.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5374369643126128962" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 282px; " /></a><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">peeling and seeding around 6 dozen tomatoes for marinara</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">So that I could end up with lots of these:</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/SpWYtl_GRfI/AAAAAAAABXg/ZozoVEDFV5c/s1600-h/cannedstuffs.jpg"><img src="http://4.bp.blogspot.com/_g2GiSIxfdvs/SpWYtl_GRfI/AAAAAAAABXg/ZozoVEDFV5c/s400/cannedstuffs.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5374369639394854386" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 181px; " /></a></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">my august project (like the new banner?)</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">For when veggies and fruit start to get expensive again. Yes, canning has become a new obsession of mine. It makes the kitchen hotter than hell and takes me pretty much a full day to get a single turn finished, but my goodness is it ever satisfying. My parents let me borrow their old pressure canner, and I think I've been making pretty good use of it. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Anyway, eventually we had to go to the grocery store because we ran out of tofu and tempeh. And I decided I was tired of milling around the kitchen every evening without a plan or a clue. When you're tired from work (or from dealing with ridiculous landlord/maintenance people situations), going into the kitchen without a plan is a recipe for nothing but picking up the phone and calling your nearest pizza place. So, with the help of a few newly purchased cookbooks (Greek and Jewish vegetarian [blah, but whatever] cooking! a tofu cookery! a book on how to cook every single vegetable ever!...there was a booksale this past weekend.) and an old favorite (<i>Eat, Drink, & be Vegan</i>), I made a grocery list, and a plan. So far so good, I might add, even with a little improvisation.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">At the farmers market on Saturday, these people convinced Michael to buy 3 eggplants. Imagine my complete and total dismay, since we both allegedly hate eggplant and neither of us can figure out how to cook it so that it's not completely disgusting. The farmer and his wife were very devious though, luring him in with fairy-tale visions of layered eggplant parmesan and luscious textures and...ooey, gooey cheese? Well, good thing I went to the grocery store, at least, so I could get a package of <i>Follow Your Heart </i>vegan mozzarella for this (in my opinion, doomed) venture. Well, when it came out of the oven, it did smell awfully good.</span></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/SpWXcygVZUI/AAAAAAAABXI/oPZEAuz9yS8/s1600-h/eggplantparmesan.jpg"><img src="http://4.bp.blogspot.com/_g2GiSIxfdvs/SpWXcygVZUI/AAAAAAAABXI/oPZEAuz9yS8/s400/eggplantparmesan.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5374368251186079042" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">what lies beneath the layer of breadcrumbs?</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">We tasted cautiously. To our delighted surprise, it was absolutely, perfectly wonderful! The eggplant was simply velvety. It was smooth and tasted like nothing either of us had ever had. And I get to take most of the credit here, since I learned about salting the eggplant before Michael ever showed up to help me layer the casserole. Salting the eggplant is key, obviously. I let those forkers sit for an hour in a crapload of salt and then we rinsed, squeezed, and patted out all the extra moisture. We got 2 layers of eggplant with 3 eggplants (small ones, though, really). In between were sauce, the FYH cheese and some vegan parmesan, a sprinkling of Italian parsley and basil, and a layer of garlic (also layered all that on top again). Finished with a coating of whole wheat breadcrumbs and baked at 350F for about one hour.</span></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/SpWXcXu_BII/AAAAAAAABXA/I1KNwO3Mql8/s1600-h/eggplantparmesan2.jpg"><img src="http://4.bp.blogspot.com/_g2GiSIxfdvs/SpWXcXu_BII/AAAAAAAABXA/I1KNwO3Mql8/s400/eggplantparmesan2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5374368243999769730" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 227px; " /></a></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">like how we went old-school shoney's with the kale garnish?</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Ok, so it isn't too pretty. Guess what? Most of the totally awesomest food we make and enjoy isn't. That didn't stop us from eating the entire pan in one sitting. (It's all we had for dinner though, so that might be excusable.)</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Next up on my list for dinners was the Palak Soyabina Panira from <i>ED&BV</i>. With a little prep time, it came together in an absolute snap and was delicious to boot.</span></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/SpWcnxhmFHI/AAAAAAAABYA/-ACPBjy8pUo/s1600-h/soyabinapanira.jpg"><img src="http://1.bp.blogspot.com/_g2GiSIxfdvs/SpWcnxhmFHI/AAAAAAAABYA/-ACPBjy8pUo/s400/soyabinapanira.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5374373937459631218" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">green mound of glory</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">I was impressed with myself for two reasons here. Actually 3. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">1) I didn't burn down the house when I fried the tofu. I also didn't burn the tofu.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">2) I didn't mess with the recipe, except to leave out the cloves (allspice already has cloves in it, and we are clove-phobic around here).</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">3) I had the brilliant idea of serving this with quinoa instead of rice.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">The quinoa added a nice crunch and some extra protein (to make up for our lack of protein from the eggplant parm night). Plus, quinoa is a lot faster to whip up than brown rice when you realize you forgot to make anything to serve with your spinach goo. The recipe was awfully nice though. Slightly spicy and not the typical curry flavor. And easy. Yet another <i>ED&BV</i> recipe that was a hit in our house. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">When I was grocery shopping, I tried not to impulse buy too much (which, I'm sure, is why I ended up coming home with 2 pints of ice cream, soy pudding, and a variety of Cliff, Luna, and Bumble bars...sheesh), but I could not pass up two packages of oyster mushrooms for the low, low price of $1.85 each. They're usually almost $4, so I snatched them both up in the hopes of finding some clever use for them. Michael took care of that with the idea of a Manhattan clam(less) chowder. Lighter than my winter-time favorite of New England chowder, and finding that we already had all the ingredients except for crushed tomatoes, I was all for it.</span></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/SpWcnqJKD9I/AAAAAAAABX4/jKHVUnD9Zvs/s1600-h/manhattanchowder.jpg"><img src="http://4.bp.blogspot.com/_g2GiSIxfdvs/SpWcnqJKD9I/AAAAAAAABX4/jKHVUnD9Zvs/s400/manhattanchowder.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5374373935478083538" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">yes, we are still eating soup in august</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Nice and tomato-ey with lots of hearty veggies in a surprisingly tasty broth (we used the recipe from the idiot cookbook [you remember...that one with the stupidly long name, but lots of simple and yummy recipes in it]), we thoroughly enjoyed eating bowls of this throughout the evening as we hung out with friends and had a few beers. Prefaced by a simple ceasar salad (recipe from the uncheese cookbook), it was another easy and delicious summertime meal.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Yes, I realize that cooking from cookbooks isn't always the most creative way to go in the kitchen. But honestly, sometimes it is just so much easier to go in with a plan. Michael and I have the list of recipes (headed by each cookbook) magnetted to the freezer door. We cross them off as we go and have assigned recipes to certain days, depending on who will be home to cook them and what time each of us gets off work that evening. There are some more involved meals (which are going to be made on days one of us isn't working and has more time in the kitchen) and some super fast and easy meals for nights that we both work until 9 or later. That way, we are garaunteed a nutritious, homecooked meal every night. Just look on the fridge and see what's for dinner. What could be more simple, delicious, cost effective, and healthy?</span></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/SpWcocQm7YI/AAAAAAAABYI/exk-vPtBcY4/s1600-h/colorscaleveg.jpg"><img src="http://3.bp.blogspot.com/_g2GiSIxfdvs/SpWcocQm7YI/AAAAAAAABYI/exk-vPtBcY4/s400/colorscaleveg.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5374373948931108226" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 302px; " /></a></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">an artful arrangement of our veggies and fruit, by Michael</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Continue enjoying your summers, everyone. And if you're pretty much sick of the heat (like me), don't worry. Fall casserole weather is right around the corner. Pretty soon you'll be wondering what on earth to do with all that butternut (instead of summer) squash.</span></span></div></div>allularpunkhttp://www.blogger.com/profile/09358733753059908431noreply@blogger.com23tag:blogger.com,1999:blog-5755924115035571893.post-13604640213150314612009-08-06T13:27:00.002-04:002009-08-06T13:31:15.283-04:00bear with me!<span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">We did, in fact, get the apartment. The past three weeks have been a frenzy of packing, moving, unpacking, and figuring out where to put stuff. We've been eating a lot of salads and sandwiches and fake meat and chips and salsa or hummus for dinner. I have not forgotten the blog or my lovely readers! Things are just hectic at the moment. Hopefully, by Monday, Michael and I will be more settled, less busy, and more apt to cook instead of put together tables and chairs and arrange furniture and corral cats and clean up endless messes. Stay tuned!</span></span>allularpunkhttp://www.blogger.com/profile/09358733753059908431noreply@blogger.com12tag:blogger.com,1999:blog-5755924115035571893.post-8292640937274027402009-07-24T11:10:00.004-04:002009-07-24T11:37:49.851-04:00Review: Nasoya Silken Creations<div><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Nasoya contacted me awhile ago to review their new </span></span><a href="http://www.nasoya.com/nasoya/silkencreations_vanilla.html"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#FF6600;">Silken Creations</span></span></a><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">. I was admittedly curious about them anyway when I saw them in the store, so I jumped right on it. What could be better then easy dessert? Nothing, that's what. The first sweets attack hit a couple nights after we bought the packages, and Michael wanted to just eat the vanilla as straight up pudding. Fine with me! I wanted to see what the texture was like directly out of the package anyway. And there is truly no faster way to cure a sweets craving than 'open...eat'.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/SmnPM3yiSiI/AAAAAAAABWo/PVThAdu_Wag/s1600-h/nasoyavanillapudding.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 326px;" src="http://1.bp.blogspot.com/_g2GiSIxfdvs/SmnPM3yiSiI/AAAAAAAABWo/PVThAdu_Wag/s400/nasoyavanillapudding.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5362044651402578466" /></a><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">love at first bite</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">We grated a little fresh nutmeg onto it in order to at least have a slightly more complex flavor dimension. And it was surprisingly delicious! I do admit that at first I was a little weirded out by eating...well, basically silken tofu right out of the package. But don't be deterred! The flavor of the vanilla is right on target, and nicely sweet. The texture was like slightly runny pudding. Like when you make pudding, but can't wait for it to set up all the way, so you just eat it anyway. Don't act like you've never done it.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Next I really wanted to see how this stuff set up when baked. Naturally, a chocolate pie was in order.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/SmnPMnlmvRI/AAAAAAAABWg/-TgUG8Z7j6o/s1600-h/nasoyachocpie1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://4.bp.blogspot.com/_g2GiSIxfdvs/SmnPMnlmvRI/AAAAAAAABWg/-TgUG8Z7j6o/s400/nasoyachocpie1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5362044647053376786" /></a><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">heaven</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Nasoya nicely puts a couple of recipes on back of all the packages, and the chocolate came with a nice basic pie recipe and a minty frozen pie recipe. We didn't want to wait for the stuff to freeze that night, but we did want a mint chocolate creation...so we combined the two. We blended the tofu with some cornstarch and mint extract, poured it in the shell (yeah, that's storebought, sue me), and baked it. Waiting for it to cool was absolute torture, but worth it. Look how well it set up:</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/SmnPMj9Fe8I/AAAAAAAABWY/TCUdrSpGrkY/s1600-h/nasoyachocpie2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 252px;" src="http://3.bp.blogspot.com/_g2GiSIxfdvs/SmnPMj9Fe8I/AAAAAAAABWY/TCUdrSpGrkY/s400/nasoyachocpie2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5362044646078118850" /></a><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">i ate both of those</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Oh, I forgot that we also added about 1/4 cup of chocolate chips to the mixture before baking. If only I'd had some soy whipped cream to go on top...alas. It was perfect as is. The chocolate flavor rules. (I've also eaten this one straight out of the package and it makes an even better pudding than the vanilla.) And you guys. This was <i>so</i> easy. This pie has literally 4 ingredients, and that's only because we made it complicated. If you leave out the mint extract and chocolate chips, it's even easier. So good. This pie did not last 24 hours, by the way. The chocolate was by far mine and Michael's favorite flavor.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">It took me awhile to think of what I wanted to do with the strawberry. I'm not a huge fan of fruity/sweet things unless someone else is making them. They tend to be complicated with all kinds of peeling and chopping and cooking down. Granted, there was no need for that in this instance, but because of my general aversion to working hard and making fruity desserts, I had a serious lack of recipes in mind for this. Luckily, there are loads of recipes up at the Nasoya website, and their lovely PR person steered me in the right direction. I knew I'd be making this one as soon as I read the ingredients.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/SmnPMV8g35I/AAAAAAAABWQ/GdbEfSY2O-0/s1600-h/nasoyastrawberrypops.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="http://1.bp.blogspot.com/_g2GiSIxfdvs/SmnPMV8g35I/AAAAAAAABWQ/GdbEfSY2O-0/s400/nasoyastrawberrypops.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5362044642317623186" /></a><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">strawberry lemonade pops!</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">1 package of the strawberry tofu and 1/3 cup lemon juice. Gotcha. I also wanted to see how well it froze and how that affected the texture, so I could give a well rounded review. Guess what? It freezes really well. It does lose a bit of its creaminess, but I like the icy texture of these popsicles. I do have to say, to be fair, that the strawberry flavor was my least favorite. I think it had a bit of an artificial taste that left me wanting more... More chocolate, that is. Although maybe it would be better in something baked. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;">Still, I wholeheartedly say that </span></span><a href="http://www.nasoya.com/nasoya/silkencreations_vanilla.html"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#FF6600;">Nasoya Silken Creations</span></span></a><span class="Apple-style-span" style="color:#660000;"><span class="Apple-style-span" style="font-size: small;"> are definitely the lazy girl's guide to fast and easy desserts, without sacrificing any on flavor, especially the chocolate and vanilla. I can't wait to try more. Frozen chocolate/blueberry pops! Vanilla/peach pie! Chocolate/vanilla swirl frozen pie of greatness! And other things besides pie and frozen pops, that I will think of once my brain wakes up! So buy without fear, my friends. This stuff is good. </span></span></div>allularpunkhttp://www.blogger.com/profile/09358733753059908431noreply@blogger.com11tag:blogger.com,1999:blog-5755924115035571893.post-38223809006626552762009-07-15T10:26:00.006-04:002009-07-15T11:19:10.630-04:00what to do with all those veggies?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/Sl3sP0Rw0mI/AAAAAAAABWI/MS0aniijAy4/s1600-h/scramble.jpg"></a><div><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">First off, I would like to say that I am </span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">so excited</span></span></span><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">, because I've fallen in love with a new apartment. It is consuming all of my waking (and sleeping) thoughts. Michael and I are going to look at it today, as he hasn't seen it yet...and everyone should cross their fingers for us that we decide to get it and are able to move into it in 2 weeks time. Because it would be so awesome. Even though the kitchen is rather small. I don't know where on earth I would put things like this rad farmers market haul:</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/Sl3nZnaDvjI/AAAAAAAABVg/ygrcvBlNzJI/s1600-h/farmersmarket71109.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 297px; height: 400px;" src="http://1.bp.blogspot.com/_g2GiSIxfdvs/Sl3nZnaDvjI/AAAAAAAABVg/ygrcvBlNzJI/s400/farmersmarket71109.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5358693558901784114" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">beets, tomatoes, potatoes, summer squash, purple peppers, spring onions, and cabbage</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g2GiSIxfdvs/Sl3nUCaiBQI/AAAAAAAABVY/7p_HVXs4liM/s1600-h/farmersmarket71109-2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 241px;" src="http://2.bp.blogspot.com/_g2GiSIxfdvs/Sl3nUCaiBQI/AAAAAAAABVY/7p_HVXs4liM/s400/farmersmarket71109-2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5358693463072310530" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">more tomatoes, including adorably colored little ones, new potatoes, more purple peppers, green peppers, white cucumbers, and a ginormous zucchini</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">There is barely enough space in <span class="Apple-style-span" style="font-style: italic;">our</span> kitchen for it all. That's our haul from Saturday...we spent $30. Which isn't too bad, considering how many tomatoes and peppers we got. I already started freezing some peppers (this new place, should we choose to get it [hope!], is only 2 blocks from our current apartment, so transporting food and frozen stuff won't be a problem, thankfully) so that we'll have plenty when it's after their season and they get all crazy expensive in the grocery store again. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Anyway, you might wonder what we do with all these veggies during the weeks, that we have to buy so many every Saturday. Well, like I said, we freeze some (cabbage, besides the peppers). And we eat a lot of them (um, tomatoes) on sandwiches. But sometimes it's nice to do something a bit fancier.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g2GiSIxfdvs/Sl3nT8M7gFI/AAAAAAAABVQ/rnhZ5KS79XY/s1600-h/scallopedpotatoes.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 296px; height: 400px;" src="http://2.bp.blogspot.com/_g2GiSIxfdvs/Sl3nT8M7gFI/AAAAAAAABVQ/rnhZ5KS79XY/s400/scallopedpotatoes.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5358693461404647506" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">scalloped pofabutatoes</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Michael loves potatoes. And I love noochy cheeze sauces. Other scalloped potato recipes we've tried have really fallen short of both our expectations, but I found </span></span><a href="http://blog.fatfreevegan.com/2006/03/creamy-scalloped-potatoes.html"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(255, 102, 0);">this one</span></span></a><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"> at Fat Free Vegan Kitchen. Anything that Susan stamps with her little girl's approval...yeah, we'll love it. And this was certainly a hit. We totally finished that whole pan in one night. </span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/Sl3nT0e0qRI/AAAAAAAABVI/Ko8vq1Mzd7A/s1600-h/summersquashsoup.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 246px;" src="http://3.bp.blogspot.com/_g2GiSIxfdvs/Sl3nT0e0qRI/AAAAAAAABVI/Ko8vq1Mzd7A/s400/summersquashsoup.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5358693459332213010" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">soup? in the summer?</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Hey, guess what? Soup is easy. We ate this </span></span><a href="http://blog.fatfreevegan.com/2008/08/sunny-summer-squash-soup.html"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(255, 102, 0);">summer squash soup</span></span></a><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">, also from </span></span><a href="http://blog.fatfreevegan.com/"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(255, 102, 0);">fatfreevegan.com</span></span></a><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">, along with the potatoes. I made mine a little differently...leaving out the celery (didn't have any), adding some zucchini and more broth. Then I stupidly added a bunch of cayenne to it (I honestly don't know what possessed me) and some garlic powder (which got a little pervasive). Still, the soup was awesome. It was so creamy...velvety, almost. I never thought that summer squash would make a good soup, but there you go. It does.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g2GiSIxfdvs/Sl3nTvjUbaI/AAAAAAAABVA/iVy8eupycGw/s1600-h/tatoesandsoup.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://2.bp.blogspot.com/_g2GiSIxfdvs/Sl3nTvjUbaI/AAAAAAAABVA/iVy8eupycGw/s400/tatoesandsoup.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5358693458008894882" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">cheezy potatoes of awesomeness</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">You can seriously count on Susan to make a ridiculously fabulous, failproof recipe. I don't think I've ever tried anything of hers that I didn't like. The woman should write a cookbook.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">But honestly, all I've really wanted to eat since July started is stuff like this:</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/Sl3nTREozCI/AAAAAAAABU4/x-OJHMkVIBk/s1600-h/rawplate.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://1.bp.blogspot.com/_g2GiSIxfdvs/Sl3nTREozCI/AAAAAAAABU4/x-OJHMkVIBk/s400/rawplate.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5358693449827142690" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">raw, honest veggies</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Michael and I both work a lot of evenings now, which means that one or both of us don't get home until after 9, which in turn means that we are tired. One night I got off work at 11:30 to fine this lovely raw and fresh plate of awesomeness. On top are zucchini shreds, something I've fallen in love with recently. Super thinly sliced (you'll need a mandoline) raw zucchini and summer squash make a lovely little salad with a little olive oil, vinegar, and thinly sliced basil. Don't get me wrong, those tomatoes were rad, too, but I am a tad bit obsessed with that salad for now. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">You can even see it here, blurred in the foreground:</span></span></div><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/Sl3sP0Rw0mI/AAAAAAAABWI/MS0aniijAy4/s1600-h/scramble.jpg"><img src="http://3.bp.blogspot.com/_g2GiSIxfdvs/Sl3sP0Rw0mI/AAAAAAAABWI/MS0aniijAy4/s400/scramble.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5358698888116097634" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">another very late night dinner</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">You'll have to pardon the crappiness of this one...it was seriously like 2 in the morning when I took that photo. But yeah, you see? If I'd been taking photos of everything we eat recently, you'd be seeing it a lot more (but we've been doing reruns, like ruebens and such). Anyway, this scramble was super tasty. It had been awhile since we had one...but the real star of this meal was those potatoes. Yeah, they're roasted, but we microwaved them first so they only took like 10 minutes to roast in the oven. Smart, eh? Anyway, they only have some seasoned salt, pepper, and paprika on them, but they are so, so good. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Next up is yet another Michael dinner (he's been terribly helpful lately with me working evening shifts).</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g2GiSIxfdvs/Sl3sPg6UDFI/AAAAAAAABWA/6ackrje14WU/s1600-h/cabbagerolls.jpg"><img src="http://2.bp.blogspot.com/_g2GiSIxfdvs/Sl3sPg6UDFI/AAAAAAAABWA/6ackrje14WU/s400/cabbagerolls.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5358698882917469266" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">cabbage rolls!</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Apparently, these were a pain in the ass to make because they have a lot of preparation, but all I had to do was enjoy them, so... Anyway, they're stuffed with some sort of tempeh/tahini mixture and they were a totally rad use of a giant head of cabbage we had from another market haul. So yummy!</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/Sl3sPU7M0zI/AAAAAAAABV4/H9ixWSATdaE/s1600-h/gardeinthing.jpg"><img src="http://1.bp.blogspot.com/_g2GiSIxfdvs/Sl3sPU7M0zI/AAAAAAAABV4/H9ixWSATdaE/s400/gardeinthing.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5358698879699964722" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 248px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">fake meat - the ultimate in laziness</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">I ventured to the grocery store last week to pick up fruit and some veggies we can't get at the market, and got some sweet stuff on sale. Like those fancypants carrots and fresh brussels sprouts, and uh... some fake chicken breasts. They have Gardein stuff in our Kroger now, which is highly exciting, but then also bittersweet, because it's madly expensive. There was a dollar off coupon on this package I got (2 chicken patties in a Tuscan sauce) and I was mega tired, so I splurged the $4 on them. And they're really good! The texture is a little too meaty for us (checked and then rechecked the package after cutting into them...but they're vegan for sure), but the flavor was nice and the sauce they came in was seriously delicious. It reminded me a little of a Lean Cuisine sauce...which for most of you probably sounds totally gross, but I lived off those things for about a year before I met Michael, so it was sort of a fond memory. I mean...sort of. Anyway, I also made the mustard sauce from <span class="Apple-style-span" style="font-style: italic;">Veganomicon</span> (my favorite sauce, ever) to go with the steamed carrots and veggies. All of it mixed together was pretty damned phenomenal.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/Sl3sPUO-sjI/AAAAAAAABVw/jC1QbbgxXto/s1600-h/tomatobasilhummussammie.jpg"><img src="http://3.bp.blogspot.com/_g2GiSIxfdvs/Sl3sPUO-sjI/AAAAAAAABVw/jC1QbbgxXto/s400/tomatobasilhummussammie.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5358698879514489394" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 257px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">openfaced sammies are sammiches too.</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">I'm going to finish up with a couple of lunches. I've been trying to do hearty, but not weigh-me-down lunches recently, as Michael's been working doubles and then I go in to work in the evenings and need to be filled up without feeling like taking a nap afterwards. I made this openfaced sammich twice this past week. We had some leftover rye bread from ruebens. Topped with some red pepper and green olive hummus that I'd made, fresh red tomatoes, and fresh basil, it hits the spot, fills me up, but leaves me ready to go for the rest of the day. </span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/Sl3sPJckStI/AAAAAAAABVo/No8tCiocy70/s1600-h/currychickpeasaladncukes.jpg"><img src="http://4.bp.blogspot.com/_g2GiSIxfdvs/Sl3sPJckStI/AAAAAAAABVo/No8tCiocy70/s400/currychickpeasaladncukes.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5358698876618689234" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">more lunch options</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">I made this curried chickpea salad a couple weeks ago, and it was awesome. I never ate it on bread, just like this, in big clumps, and I was happy as a clam about it. I honestly don't remember what all is in there...chickpeas, onions, celery, carrots, vegenaise, leftover fake cheese that we'd made, lemon juice...and lots and lots and lots of curry powder. And some cayenne, for a kick. Paired with some fresh veggies, like this white cucumber (green on the inside!), it's terribly tasty. Nom.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">So don't forget to eat lunch. And be creative with your veggies. And...wish us luck on the apartment again!</span></span></div>allularpunkhttp://www.blogger.com/profile/09358733753059908431noreply@blogger.com17tag:blogger.com,1999:blog-5755924115035571893.post-63488893908201994482009-07-09T17:49:00.004-04:002009-07-09T18:24:24.732-04:00review: Vega Smoothie Infusions<div><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Hello there. In case you hadn't noticed...it's summertime (at least around here). You know what summertime means for a lot of people? Increased smoothie action. Yeah that's right. We all know that smoothies are pretty darned good for you, but there is nothing wrong with adding a little power punch to your morning meal. In fact...it's an awesome idea. </span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Recently, the lovely people at Sequel Naturals contacted me to try and review their </span></span><a href="http://sequelnaturals.com/vega"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(255, 102, 0);">Vega</span></span></a><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(255, 102, 0);"> </span>Smoothie Infusions. </span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/SlZmohV6rHI/AAAAAAAABUw/wcfIO9ZW27Q/s1600-h/smoothie-bag-box.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 269px; height: 220px;" src="http://1.bp.blogspot.com/_g2GiSIxfdvs/SlZmohV6rHI/AAAAAAAABUw/wcfIO9ZW27Q/s400/smoothie-bag-box.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5356581653134879858" /></a><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">These infusions are the power punch I'm talking about here. They are full of awesome stuff such as protein and fiber and Omega 3s. They're organic and completely allergen free. So, uh, you basically have no reason to </span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">not</span></span></span><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"> add them to your smoothies. In fact, if I may quote, 'each serving of Vega Smoothie Infusion provides more protein than 2 large eggs, more fiber than 2 slices of whole wheat bread and more Omega 3 than 6 oz of wild salmon.' Huh. Take </span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">that</span></span></span><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">, omnivores.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g2GiSIxfdvs/SlZmoOOJDBI/AAAAAAAABUo/dUAnE-J2rPw/s1600-h/vegasmoothie.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 340px; height: 400px;" src="http://2.bp.blogspot.com/_g2GiSIxfdvs/SlZmoOOJDBI/AAAAAAAABUo/dUAnE-J2rPw/s400/vegasmoothie.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5356581648001993746" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">my superhero smoothie</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Ok, I'll admit, I don't really drink that many smoothies. It's not that I don't like them, because I do. I just don't...think about them that often. And the fruit I buy rarely lends itself to smoothies without being a pain in the butt, like peaches or cherries or pears or whatever. Actually, that sounds like a delicious combination, now that I'm thinking of it. Anyway, it's silly because smoothies are so easy to make and so easy to take with you on the go if you're in a hurry and are so awesomely good for you! Thus, I'm back on the smoothie bandwagon. The powder provided to me was easily blended up with this combo of banana, peach (no less a pain than usual, mind you), and blueberries and I could barely taste it...though it did have that taste of 'Hey, I'm eating something really healthy. Cool.' </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">But...um...you know what I like about a million thousand times more than smoothies? </span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g2GiSIxfdvs/SlZmn4uCylI/AAAAAAAABUg/FkbNNzCGJZQ/s1600-h/vegabrownies.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 286px; height: 400px;" src="http://2.bp.blogspot.com/_g2GiSIxfdvs/SlZmn4uCylI/AAAAAAAABUg/FkbNNzCGJZQ/s400/vegabrownies.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5356581642230221394" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">that's right.</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Brownies. So here is the totally rad thing about Vega Smoothie Infusions: they can be used as a flour substitute for part of the flour in baked goods. Uh huh. You read that right. You can effectively hide the healthy from yourself in a big old batch of brownies, if you so choose. And if you take that path, I might just say that you are a very wise person. Since that's what I did. These brownies were downright amazing. They weren't too sweet, were super chocolatey, had the best texture of a vegan brownie I've ever had (cakey, but also somehow fudgey...don't ask me how it happened)... And never have I ever felt so good about eating 3 brownies in one sitting. I mean...they're </span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">healthy</span></span></span><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">. It just felt right. It wasn't just me, either. I made these with my friend Becca and she proclaimed them sufficiently awesome, and I had to basically fend Michael off with a chair to get a freaking picture of them before they all magically disappeared.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">And so, I have a recipe for you, in case you already have some of this wonder product. Oh, and if you don't, I reccommend that you go buy some as soon as possible. You'd be doing your health a serious favor. I mean, athletes eat this stuff. Like, good athletes that are <span class="Apple-style-span" style="font-style: italic;">vegan</span> and not into selling you <span class="Apple-style-span" style="font-style: italic;">crap</span> like <span class="Apple-style-span" style="font-style: italic;">regular</span> athletes are. Gatorade. </span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">pfffffft</span></span></span><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Super Brownies a la Jessica</span></span></span><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"> (I adapted their original recipe)</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1/2 cup canola oil</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1/2 cup unsweetened applesauce</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1/4 cup coconut milk</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1.5 tsp vanilla extract</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1/2 cup white whole wheat flour (or whole wheat pastry flour, or a gluten free flour)</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1/2 cup cocoa powder</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1/2 cup sugar (I used Florida Crystals)</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1/2 cup Vega Smoothie Infusion</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1 tsp baking powder</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1 tsp baking soda</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1 tsp salt</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1/3 cup vegan semisweet chocolate chips</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Preheat oven to 350F and grease an 8x8 inch glass baking dish. Mix the wet ingredients in a large bowl. Mix the dry in another, then add to wet ingredients in thirds, making sure to not overblend. Fold in the chocolate chips, then pour mixture into the prepared baking dish, spreading evenly. Bake for 35 minutes. The toothpick won't come out totally clean, if you use that trick. That's fine. Allow to cool, if you can stand it, and then gobble them up. These are lovely with a glass of soymilk, by the way.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">All in all, I've been very pleased with my Vega Smoothie Infusion experience. They make healthy food healthier and junk food healthier and me healthier, all in one go. Visit their </span></span><a href="http://sequelnaturals.com/vega"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(255, 102, 0);">website</span></span></a><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"> for more product information!</span></span></div>allularpunkhttp://www.blogger.com/profile/09358733753059908431noreply@blogger.com13tag:blogger.com,1999:blog-5755924115035571893.post-65743678202592796042009-07-08T12:26:00.001-04:002009-07-08T12:29:43.823-04:00featured on vegan.com!<span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Check it out, folks! A photo of tofu crab cakes that I posted on my </span></span><a href="http://www.flickr.com/photos/28958148@N08/"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(255, 102, 0);">Flickr</span></span></a><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"> account was featured by </span></span><a href="http://www.vegan.com/blog/2009/07/07/tofu-crabcakes-and-sweet-potato/"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(255, 102, 0);">Erik at Vegan.com</span></span></a><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">.</span></span>allularpunkhttp://www.blogger.com/profile/09358733753059908431noreply@blogger.com2tag:blogger.com,1999:blog-5755924115035571893.post-25126580027167191532009-07-06T14:45:00.010-04:002009-07-06T15:14:24.292-04:00it can't rain all the time...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g2GiSIxfdvs/SlJJoLKRhPI/AAAAAAAABUY/_5YlLdL3KJs/s1600-h/tomatocukebeetpeppersalad.jpg"></a><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">But it certainly will if it's the fourth of July and you have plans for grilling.<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/SlJG1UnPqCI/AAAAAAAABTw/7HYndfnv420/s1600-h/rainygrilling.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://1.bp.blogspot.com/_g2GiSIxfdvs/SlJG1UnPqCI/AAAAAAAABTw/7HYndfnv420/s400/rainygrilling.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5355420788777265186" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">cheating nature</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Luckily, Michael and I have this lovely little electric grill (bequeathed to me by my parents) that works just fine in a pinch. Which is good, because we had some major grill plans.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g2GiSIxfdvs/SlJG0yha6_I/AAAAAAAABTo/qbLroCacvOQ/s1600-h/zucchinisquashseitankabobs.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://2.bp.blogspot.com/_g2GiSIxfdvs/SlJG0yha6_I/AAAAAAAABTo/qbLroCacvOQ/s400/zucchinisquashseitankabobs.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5355420779626032114" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">zucchini/summer squash/seitan kabobs</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">We'd gone to the farmers market that morning (absolutely no sign of rain at that point, mind you), and bought loads of veggies (see end of post for the haul). I made a quick half batch of seitan and we kabobed (kabobbed? can I make that a verb, please?) the hell outta some fresh squash and zucchini with it. Michael is the official grillmaster because I have ladyhands and tend to get burned. He probably gets burned too, but whines less about it afterwards.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/SlJG0lyA7FI/AAAAAAAABTg/IPtyZW3eIEo/s1600-h/grillinonions.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://3.bp.blogspot.com/_g2GiSIxfdvs/SlJG0lyA7FI/AAAAAAAABTg/IPtyZW3eIEo/s400/grillinonions.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5355420776205970514" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">beautiful spring onions</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Hey, guess what? Spring onions are totally rad when you grill them. The only bad part is that we ate without knives and you can't really bite them at this point, so be ready to have an entire onion in your mouth for a bit. Unless you care to use a knife, that is. (wuss.) </span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/SlJG0ZbVzbI/AAAAAAAABTY/RVX4wp46j6k/s1600-h/grillinmelon4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://3.bp.blogspot.com/_g2GiSIxfdvs/SlJG0ZbVzbI/AAAAAAAABTY/RVX4wp46j6k/s400/grillinmelon4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5355420772889644466" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">land of forgotten watermelon</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">We also grilled watermelon, but were too full afterwards to eat it. FYI: fresh off the grill, it just tasted like hot watermelon. </span></span></div><div><span class="Apple-style-span" style=""><img src="http://2.bp.blogspot.com/_g2GiSIxfdvs/SlJG1viLTJI/AAAAAAAABT4/dJu4K32jSPo/s400/fourthfood.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5355420796003765394" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 237px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">combofabulous</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">That all combined into this monster plate: steamed green beans with dill and lemon, new potato salad, kabobs, corn on the cob (just...corn), grilled onions, and a fresh white cucumber. Thinking back, here's what's local from the market: beans, potatoes, squash, zucchini, corn, the onions, and the cucumber. Not bad, eh? It was all delicious and I just have to say that we do a pretty darned awesome holiday spread, even when it's just the two of us for dinner.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Oh, almost forgot! Michael whipped up this lovely antipasta style salad for lunch earlier in the day.</span></span></div><div style="text-align: left;"><img src="http://2.bp.blogspot.com/_g2GiSIxfdvs/SlJJoLKRhPI/AAAAAAAABUY/_5YlLdL3KJs/s400/tomatocukebeetpeppersalad.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5355423861436417266" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 229px; " /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">my talented boy :)</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Red and yellow tomatoes, yellow beets, white cucumber, green chili, artichokes, and basil with a nice balsamic vinaigrette drizzled on top. All local except for the artichokes.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">As for the market, here's what we got:</span></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/SlJI7EP0k0I/AAAAAAAABUQ/WcyW-IE2Y1M/s1600-h/farmersmarket7409.jpg"><img src="http://1.bp.blogspot.com/_g2GiSIxfdvs/SlJI7EP0k0I/AAAAAAAABUQ/WcyW-IE2Y1M/s400/farmersmarket7409.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5355423086486524738" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 335px; height: 400px; " /></a><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">squash, zucchini, yellow beets, corn, jalepenos, hot green chilis, spring onions, rhubarb, red tomatoes, yellow tomatoes, cherry tomatoes, green bell peppers, and white cucumbers.</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">All for $20 on the dot. I felt a bit nervous about our abundance of tomatoes and peppers and such yesterday (plus was being a lazy bum on the sofa most of the day and didn't feel like cooking anything too involved)...so I asked my good friends of the PPK for suggestions on just what to do with all that veg. The perfect reply came for...gazpacho! Honestly, I've never really liked gazpacho (salsa soup, anyone?), but Michael loves it and I needed to use up stuff, so I made it. </span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/SlJI6stkpWI/AAAAAAAABUI/9zfJwQF-F2U/s1600-h/yellowgazpacho.jpg"><img src="http://3.bp.blogspot.com/_g2GiSIxfdvs/SlJI6stkpWI/AAAAAAAABUI/9zfJwQF-F2U/s400/yellowgazpacho.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5355423080168858978" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 236px; " /></a><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">yellow gazpacho</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">And you know what? It was </span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">awesome</span></span></span><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">! As a confirmed gazpacho hater, I must say that my gazpacho kicked ass. So easy too...here's what I did:</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Yellow Gazpacho That Is Better Than All Other Gazpachos</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">3 medium yellow tomatoes</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1 medium red tomato</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1/4 of a large white onion</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1/2 green bell pepper</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">3 green chilis</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1 small cucumber (mine was white)</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">3 cloves garlic</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1/2 -1 tsp cumin (to taste, really)</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">about 1/2 cup water</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">2 tsp olive oil</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">3 or more Tbsp red wine vinegar</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">juice of 3 limes</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">salt to taste</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Roughly chop your veggies (seed the peppers), put them in the blender with everything else, and blend it. Yeah, that's it. Refrigerate it if you want it cold (I did and it ruled). For a nice chunky garnish (chunks are good, friends), dice up some more tomatoes, onions, bell pepper, cucumber, and a jalepeno, drizzle with lime juice, and add it to your soup. Mine was mega spicy, but that's the way we do shit around here.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">As for the rest of those chilis? What to do, what to do....</span></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/SlJI6JFQPHI/AAAAAAAABUA/kJp459SvaBY/s1600-h/pepperstring.jpg"><img src="http://1.bp.blogspot.com/_g2GiSIxfdvs/SlJI6JFQPHI/AAAAAAAABUA/kJp459SvaBY/s400/pepperstring.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5355423070604508274" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 257px; height: 400px; " /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">this'll work for now.</span></span></span></div>allularpunkhttp://www.blogger.com/profile/09358733753059908431noreply@blogger.com12tag:blogger.com,1999:blog-5755924115035571893.post-22510910682551528522009-06-29T16:08:00.004-04:002009-06-29T16:52:01.801-04:00i love sandwiches<div><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Or sammiches, as I prefer to call them. Before we enter into that discussion, however, you must first see our farmers market haul from the first offical market of the season.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g2GiSIxfdvs/SkkgQ82XQ8I/AAAAAAAABTQ/FKa7gH-x6GU/s1600-h/famersmarket62709.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://2.bp.blogspot.com/_g2GiSIxfdvs/SkkgQ82XQ8I/AAAAAAAABTQ/FKa7gH-x6GU/s400/famersmarket62709.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5352845107690685378" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">green peppers, pattypan squash, spring onions, white cucumbers, red potatoes, green beans (blue lake?), beets, summer squash, and a ginormous cabbage</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">All for around $20. Not bad. There were fewer stalls than usual and no greens (so frustrating!), but... what can you do? Michael and I still had a fun time going around and talking to the growers. We also brought my buddy Becca with us, and it was her first time ever, officially popping her Huntington Farmers Market cherry. Hooray! Michael also managed to get interviewed for the evening news (his closing line was 'Eat your veggies!'), but we don't have cable or local channels, so we didn't get to see it. That boy just attracts cameras wherever he goes. Sheesh. No, I'm not jealous it wasn't me they interviewed. Really. I swear. Ok, maybe a little bit. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Anyway, on to the the real meat (so to speak) of this post. (soy protein? wheat meat?...we need a new saying here.) I was scanning through pictures that haven't yet made it onto the blogeroonie, and I noticed that I have an inordinate amount of pictures of sammiches. I guess, in a regular post, they sort of get overlooked in a 'oh, they're not really a meal that's creative or fun and no one cares about my sammich obsession' kind of way. I mean, I think that, until I look and see a bunch of neglected sammich pictures building up and begging to be shown. Poor sammiches. It's your turn.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/SkkgQtT65NI/AAAAAAAABTI/XmiE-8t6E_g/s1600-h/giantsammich.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://4.bp.blogspot.com/_g2GiSIxfdvs/SkkgQtT65NI/AAAAAAAABTI/XmiE-8t6E_g/s400/giantsammich.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5352845103519687890" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">monster dinner sammie</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">I guess I could have color-corrected that one a bit more. Oh well. Anyway, this is something Michael and I do from time to time, and I'm sure I've talked about it before. At least once. But there are evenings when we look at eachother and ask, 'What do you want for dinner?' and one of us (ok, usually him) suggests, innocently, 'Giant sammich?'. I say innocently because, this is one mothereffer to make. Really. It always, </span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">always</span></span></span><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"> involves a trip to the grocery store, which is why I generally veto the giant sammich, even though I love it. You see, I never buy chickn strips anymore, so there's that. And, yeah, it has to have them. And it's rare that we also have: roasted red peppers, artichokes, black olives, avocado, basil, tomatoes, lettuce, squash, zucchini (those last two are optional, but phenomenal), some type of Italian dressing, and a huge loaf of ciabatta bread </span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">all at once</span></span></span><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">. But seriously...once all those things go on there together... you're in heaven. You see, you assemble the sammich and then wrap the whole thing tightly in plastic wrap and set a heavy book on top and leave it for like a half hour so that all the flavors combine and get extra awesome. And then you eat it. Like, all of it. We never have leftover giant sammich. So anyway, that's one sammich obsession.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g2GiSIxfdvs/SkkgQdSNBJI/AAAAAAAABTA/DVkrWaPrOpc/s1600-h/radlunchsammie.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 258px;" src="http://2.bp.blogspot.com/_g2GiSIxfdvs/SkkgQdSNBJI/AAAAAAAABTA/DVkrWaPrOpc/s400/radlunchsammie.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5352845099217519762" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">rad lunch sammich</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Next up is the lunch sammich. Lunch sammiches are, generally, lighter. The bread isn't quite as serious. There's probably some fake lunch meat on there. What makes this one particularly awesome is the lunch meat that Michael's mom got from Indiana that's like cranberry and tofurkey or something...I can't remember, but it's Thanksgiving themed. Oh, and this was right after I learned that I love raw squash and zucchini (they are sauteed on the giant sammich, by the way), so this one has thin slices of both of those. Ok, honestly? The real reason I eat sammiches most of the time is to have a vehicle for mustard. I had some fancypants mustard that I put on this one. And you probably know about my <a href="http://awesomeveganrad.blogspot.com/2008/12/diary-of-mustard-addict.html"><span class="Apple-style-span" style="color: rgb(255, 102, 0);">mustard obsession</span></a>. Sometimes, I put 2 different types of mustard on one sammich. Just to see what will happen. Also, for those of you who love avocado, but don't know how to eat it on a sammich without it slipping out all over the place, do this: mush it up on the top piece of bread. Use a fork. That way, it's more like a spread. </span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/SkkgQCzIblI/AAAAAAAABS4/z1Xz-I7wfjg/s1600-h/sammieface.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://4.bp.blogspot.com/_g2GiSIxfdvs/SkkgQCzIblI/AAAAAAAABS4/z1Xz-I7wfjg/s400/sammieface.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5352845092107873874" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">the emergency sammich</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Chances are, you have the makings of a sammich in your fridge in case of emergency. If not, the components of a sammich are not that expensive. This particular sammich came about the other night when our city had a water main break and there was no water for like 5 hours. I know you don't REALLY need water to make a decent meal, but... well... you sort of do. But you know what you don't need water to make? That's right. A sammich. We happened to have some leftover lunch meatses and fake cheese (from the seitan parmesan night) and bread and lettuce and avocado, so when I learned the water was out, I just walked to the corner market, purchased 2 tomatoes, 2 gallons of drinking water, and a case of beer, and I was set for the night! These we fried old school style in the cast iron skillet (just the cheeze and meats inside, then added the toppings after the bread was nice and black). Once we ran out of lunch meat, I made a cheeze and tomato sammich and Michael had a PB&J (another classic, of course). We did have this with a huge salad, in order to get some nutrition out of the meal. I also, for the record, like how this sammich looks like a face with blueberry eye-stalks. </span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/SkkgQLD5CQI/AAAAAAAABSw/VctfHc6b6Vw/s1600-h/tofurkeypanini.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://1.bp.blogspot.com/_g2GiSIxfdvs/SkkgQLD5CQI/AAAAAAAABSw/VctfHc6b6Vw/s400/tofurkeypanini.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5352845094325651714" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">the smooshed sammich</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">I really like paninis. I like paninis so much that I will put just about any type of sammich in the Foreman grill and squash the hell out of it. There is just something about a seriously compact sammich that was once huge and hard to put in your mouth. Especially if the bread is big, like this bread was. Plus, they're crispy and pretty and warm and lovely. I remember this sammich in particular because we made them for a late afternoon lunch in between episodes of <span class="Apple-style-span" style="font-style: italic;">Jekyll</span> (awesome show for the first few episodes, then it gets stupid and sucks). Sammiches are good to eat while you watch tv or movies because you don't have to look at them to make sure you're getting all the good bits in your mouth at once. That's the beauty of the sammich. All the good bits are there, </span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">all the time</span></span></span><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">. I mean, if you make it right. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">In conclusion, you do not need to work at Subway to be a sandwich artist. It's better to be a sammich artist in your own home with better ingredients and you don't have to wear gloves and your kitchen probably doesn't smell like pizza subs as soon as you walk in. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">The end.</span></span></div>allularpunkhttp://www.blogger.com/profile/09358733753059908431noreply@blogger.com24tag:blogger.com,1999:blog-5755924115035571893.post-47582573065228375252009-06-25T17:09:00.005-04:002009-06-25T17:21:47.495-04:00totally rad and surprisingly easy dinner<div><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">And sort of healthy. </span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/SkPnstwnOzI/AAAAAAAABSo/IYBfKFZYMjc/s1600-h/seitanparm.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 264px;" src="http://3.bp.blogspot.com/_g2GiSIxfdvs/SkPnstwnOzI/AAAAAAAABSo/IYBfKFZYMjc/s400/seitanparm.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5351375537630034738" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">seitan parmesan</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Ok, super easy components:</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0); font-size: 13px;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1. Basic seitan recipe from <span class="Apple-style-span" style="font-style: italic;">Vegan with a Vengeance</span> with the following modifications: Instead of 1/2 cup soy sauce, use 1/2 cup of water; add a tsp of onion powder and a crapload of poultry seasoning and one golden seasoning packet; steam 40 minutes (made into cutlets and wrapped in foil) instead of simmer.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">2. Bread those using breadcrumbs and rosemary mixed together (some old bread + rosemary whirred around in the food processor). For the wet part, we did soymilk with about a Tbsp of ground flax mixed in.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">3. Spray a baking sheet, put them on, bake at 350F for about 25 minutes. Then your seitan is all done.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">4. Make teeny skinny strips of zucchini and summer squash and boil them for like 2 minutes, then drain. That's your pasta. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">5. Pile up veggie-noodles, add your favorite pasta sauce, top with seitan and some fake cheese. We made the buffalo mosterella cheese from the <span class="Apple-style-span" style="font-style: italic;">Ultimate Uncheese Cookbook </span>(which was also totally easy and delicious and cheap).</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Also, we reconstituted some dried morel mushrooms and cooked them up in some Earth Balance. They were rad on the side. Anyway, it's a healthier alternative what with baking the seitan and using veggies as the noodles. Not too heavy for your tired and hot summer belly. And fun to make! And easy! You are doing yourself a serious disservice if you don't try this. I mean it.</span></span></div>allularpunkhttp://www.blogger.com/profile/09358733753059908431noreply@blogger.com16tag:blogger.com,1999:blog-5755924115035571893.post-8235675692949769942009-06-23T15:49:00.006-04:002009-06-23T16:45:24.818-04:00eat good food all year long<div><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Time for more summertime awesomeness easy peasy lazy hot and sweaty meals! First up is a radioactive picture of some lovely zucchini provencal that I made with my friend Becca. We also baked some tofu with bbq sauce and she sauteed red cabbage in raspberry vinegar with apples (amazing).</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/SkEydGPrO3I/AAAAAAAABSg/-c6FybC_Q44/s1600-h/zucchiniprovencal.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://3.bp.blogspot.com/_g2GiSIxfdvs/SkEydGPrO3I/AAAAAAAABSg/-c6FybC_Q44/s400/zucchiniprovencal.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5350613307766815602" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">lovely layers</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">This was kind of like a lasagna without noodles. And it ruled. You can find the initial recipe </span></span><a href="http://vegweb.com/index.php?topic=14759.0"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(255, 102, 0);">here</span></span></a><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">, but we used 3 zucchini, 3 tomatoes, and added tons of minced garlic to each layer. Even better that way. Anyway, it's something to do with the mountains of zucchini that I'm sure you'll have this summer. It's always good to have a nice zucchini recipe.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/SkEycxrGCsI/AAAAAAAABSY/XjAmu4Fsonk/s1600-h/tofufishsticks.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://1.bp.blogspot.com/_g2GiSIxfdvs/SkEycxrGCsI/AAAAAAAABSY/XjAmu4Fsonk/s400/tofufishsticks.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5350613302244674242" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">who needs color when you can have tots and corn and breaded things?</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Ha. Seriously though, these were the </span></span><a href="http://vegandad.blogspot.com/2008/02/tofu-fish-sticks-and-tartar-sauce.html"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(255, 102, 0);">tofu fish sticks</span></span></a><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"> from Vegan Dad's blog, and they were fabulous. A bit messy to prepare, but worth it. Nice and crunchy with a soft interior. I had no idea you could get things this crunchy by just baking them. We made the tartar sauce as well, but I hated it because I am, as you might remember, currently hating vegan mayo. Blegh. Anywho, we channelled our inner children and had them with tots and corn on the cob. That's how we roll.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/SkEyVfG8MMI/AAAAAAAABSQ/RJGE6AxUyX8/s1600-h/supersalad.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://1.bp.blogspot.com/_g2GiSIxfdvs/SkEyVfG8MMI/AAAAAAAABSQ/RJGE6AxUyX8/s400/supersalad.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5350613177002111170" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">we eat healthy crap too, ok?</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">This kick-ass salad was assembled by me. I made this salad specifically to go with this wonderful </span></span><a href="http://vegweb.com/index.php?topic=25538.0"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(255, 102, 0);">lime thyme dressing</span></span></a><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"> from VegWeb. You know, I always used to think my mom was nuts for putting strawberries in salads. Not so, friends. Paired with a nicely salty salad dressings, strawberries in salads are the bomb. Anyway, after I made the dressing, I marinated some tempeh in about 1/4 of it, and then pan fried it to get it nice and browned. Genius, let me tell you.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/SkEyVHRhUoI/AAAAAAAABSI/KMjdR09edYA/s1600-h/supersalad2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://1.bp.blogspot.com/_g2GiSIxfdvs/SkEyVHRhUoI/AAAAAAAABSI/KMjdR09edYA/s400/supersalad2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5350613170604036738" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">how could anything this green be bad?</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Everyone: make this dressing. I didn't think it tasted overly thyme-y, but maybe I didn't add enough. At any rate, I only added 2 Tbsp of the sugar, which was way too much for me, so I reccommend only adding 1 Tbsp and working up from there. I also added way more salt and lime and a little red wine vinegar to make it more tart. We ate the leftovers of this dressing for days on salads. Fabulous.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/SkEyUxuykoI/AAAAAAAABSA/5zm5ZkpLWHk/s1600-h/smokedtofu.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 235px;" src="http://1.bp.blogspot.com/_g2GiSIxfdvs/SkEyUxuykoI/AAAAAAAABSA/5zm5ZkpLWHk/s400/smokedtofu.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5350613164821222018" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">smoked tofu is awesome.</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Ok, I'd never had smoked tofu. We were in Indiana this past weekend to see Michael's family, and I saw this in a health food store and just had to get it. Amazing. It's...<span class="Apple-style-span" style="font-style: italic;">creamy</span>. Like cheese. It tastes more like cheese than any vegan cheese I've ever had. Weird, but very cool. It's rich though...I probably didn't need to eat all that, but what the hell. Served up cold (straight out of the package) with some roasted asparagus and curried couscous (recipe from the idiot cookbook). I cut my tofu up into little bits and mixed it with the couscous and it ruled. I so wish we could get this stuff around here...but it's like 5 bucks a package, so it's definitely a luxury item for us.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/SkEyUxZIhxI/AAAAAAAABR4/lVYkzjarvL0/s1600-h/orangepoppyseedmuffins.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://3.bp.blogspot.com/_g2GiSIxfdvs/SkEyUxZIhxI/AAAAAAAABR4/lVYkzjarvL0/s400/orangepoppyseedmuffins.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5350613164730386194" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">i made muffins!</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Another VegWeb recipe. I kind of forgot that I had a bajillion recipes saved on there and revisited them this past week a bunch, obviously. These gems are </span></span><a href="http://vegweb.com/index.php?topic=28090.0"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(255, 102, 0);">orange poppyseed muffins</span></span></a><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">. And they were glorious. Though not really orange-y. I even added the zest of a big orange along with the orange juice (fresh squeezed). Next time, I will add twice that much zest. Also, here's a perk: the only fat they have in them is from the flax seeds. They're not even gross or dense because of it. Fluffy. Moist. Almost cupcake-like. Oh, another bonus: they are super cute on top! I don't know how that happened, but I definitely am a fan. </span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/SkEyUgBllrI/AAAAAAAABRw/WH5le2onmGo/s1600-h/israelicouscousroastedtomatoes.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://3.bp.blogspot.com/_g2GiSIxfdvs/SkEyUgBllrI/AAAAAAAABRw/WH5le2onmGo/s400/israelicouscousroastedtomatoes.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5350613160068224690" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">israeli couscous is not for everyone</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">By 'everyone', I definitely do not include myself. Because I loved it. Michael, not so much. But that's ok. I ate the crap out of this. For it, I roasted 2 tomatoes that I diced beforehand with some sliced green olives, then added that to the prepared couscous. We found this for $1.50 a bag at Big Lots, which makes me happy. It was a nice lunch, anyway. For me.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/SkEyF6VqmMI/AAAAAAAABRo/TJEURrux8Q0/s1600-h/indianapasta.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 232px;" src="http://1.bp.blogspot.com/_g2GiSIxfdvs/SkEyF6VqmMI/AAAAAAAABRo/TJEURrux8Q0/s400/indianapasta.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5350612909433723074" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">everything in the kitchen pasta, plus portobellos</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">This weekend at Michael's parents' house, we cooked dinner the first night. Basically, anything I found in the kitchen, I put in the pasta. That includes asparagus, green olives, spinach, onions, scallions, roasted red peppers, and artichokes. It was very vegetable-y and yummy. Michael grilled the mushrooms, and even though I claim to hate portobellos, these were delicious. I was also kind of drunk though, so I might blame that.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/SkEyFidpViI/AAAAAAAABRg/vpXSRUY944Q/s1600-h/dillmintpastasalad.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 260px;" src="http://3.bp.blogspot.com/_g2GiSIxfdvs/SkEyFidpViI/AAAAAAAABRg/vpXSRUY944Q/s400/dillmintpastasalad.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5350612903024743970" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">summertime classic</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Because of my embargo on vegan mayo, I have to be creative when it comes to pasta salad now. As some of you might remember, I am enthusiastically obsessed with the flavor combination of mint and dill. This pasta salad was the perfect vehicle for it. Those two herbs, plus peas, scallions, and red cabbage, then a generous dousing of olive oil and red wine vinegar. It was heavenly.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/SkEyFbzMb6I/AAAAAAAABRY/qi2hal0M944/s1600-h/curriedbeandip.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="http://1.bp.blogspot.com/_g2GiSIxfdvs/SkEyFbzMb6I/AAAAAAAABRY/qi2hal0M944/s400/curriedbeandip.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5350612901236076450" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">the best dips are the accidental ones</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Right? Well, maybe. Anyway, I was starving and wanted hummus, but didn't have any chickpeas. Or lemons. Thus, curried white bean dip was born. I made it in about 2 minutes and it was absolutely addictive. I even have a recipe.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-weight: bold;">Curried Bean Dip</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1 15 oz can butter beans, drained (or other white bean. or any bean, really.)</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">2 large cloves of garlic</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1/4-1/2 15 oz can coconut milk</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1 Tbsp chili garlic sauce</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1 Tbsp red curry powder</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">2 tsp onion powder</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0); font-size: 13px; ">2 tsp cumin</span><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">2 tsp dried dill</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0); font-size: 13px;">1 tsp coriander<br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1/4 tsp salt</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Throw the beans and garlic in a food processor and process until smooth(ish). Add spices (except salt) and 1/4 can of coconut milk, and continue to process, adding more coconut milk until it gets to the consistency you like. Add the salt, to taste. It's spicy, so if you're a wimp, leave out the chili garlic sauce or use yellow curry powder. Wuss.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/SkEyFMHw84I/AAAAAAAABRQ/sgCucqI0_d4/s1600-h/beanstomatoespotatoes.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 262px;" src="http://4.bp.blogspot.com/_g2GiSIxfdvs/SkEyFMHw84I/AAAAAAAABRQ/sgCucqI0_d4/s400/beanstomatoespotatoes.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5350612897027388290" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">recently, we've been stealing herbs</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Yeah, we found this apartment building down the block that has rosemary, mint, oregano, and lemon verbena growing in the yard. No one's ever around. What? Anyway, it's fun to add fresh, free herbs to food. For example, here we added mint and dried dill to those beans. And roasted the potatoes with rosemary.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/SkEyE6SmbzI/AAAAAAAABRI/T7_WY0bj-zc/s1600-h/basiltomatoavocado.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://1.bp.blogspot.com/_g2GiSIxfdvs/SkEyE6SmbzI/AAAAAAAABRI/T7_WY0bj-zc/s400/basiltomatoavocado.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5350612892240998194" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">the basil is ours</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Yeah, too bad there's nowhere with free basil, huh? Oh well, we have some growing in our kitchen (and two other plants maturing on the porch). Basil and tomatoes are a classic summertime combination, but add some avocado to that mix and... Oh my. It's pretty, too.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Hope you're all still enjoying your summer! Except for those of you who are now having winter. Disregard. Remember, even though it's a million degrees out and you're hot and sweaty and tired, that's no excuse to not eat decent food. Though, admittedly, I do use that excuse from time to time. Nobody's perfect.</span></span></div>allularpunkhttp://www.blogger.com/profile/09358733753059908431noreply@blogger.com17tag:blogger.com,1999:blog-5755924115035571893.post-31680840036940796042009-06-19T18:52:00.001-04:002009-06-19T18:54:39.694-04:00contest winner!<span style="font-size:85%;color:#660000;">I'm out of town, so a short winner post is in order for my contest ending yesterday. </span><a href="http://runeatplayandbreathe.blogspot.com/"><span style="font-size:85%;color:#ff6600;">Anna</span></a><span style="font-size:85%;color:#660000;"><span style="color:#ff6600;"> </span>wins! Anna, please contact me so (my email is linked in my profile) with your address so that I can contact the people from Food, Inc., and get you your books! Congratulations!</span>allularpunkhttp://www.blogger.com/profile/09358733753059908431noreply@blogger.com0tag:blogger.com,1999:blog-5755924115035571893.post-54729060746291899722009-06-17T17:45:00.006-04:002009-06-17T18:05:30.297-04:00my first vegan potluck!<div><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">And only 4 out of the whole group were actual vegans! Cool friends I have, eh? It wasn't even my idea. Here's documentation of everyone's adventures in vegan cooking. Don't mind my yellowed photos. I tried to color correct, but they were unbelievably yellow, even after I adjusted my white balance. No clue why.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/SjlkYeSDKvI/AAAAAAAABRA/RLvVwH8s9Mc/s1600-h/potluck8.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://4.bp.blogspot.com/_g2GiSIxfdvs/SjlkYeSDKvI/AAAAAAAABRA/RLvVwH8s9Mc/s400/potluck8.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5348416404087581426" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">bean salad by susie</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Susie couldn't even stay to eat anything, and she still brought something! Lovely bean salad with lots of crunchy red onions and mango, if I recall correctly.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/SjlkYPrbB3I/AAAAAAAABQ4/NWH42Gzq1xc/s1600-h/potluck7.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 214px;" src="http://3.bp.blogspot.com/_g2GiSIxfdvs/SjlkYPrbB3I/AAAAAAAABQ4/NWH42Gzq1xc/s400/potluck7.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5348416400167470962" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">black bean potstickers with pineapple salsa</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Made by the fabulous Ruth and Ben. Ruth has experience in vegetarian cooking, and it shows. She totally rocks out some awesome food now and then. These were no exception! Spicy and salty and with just the right amount of sweet. I could have scarfed these all night.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/SjlkYLrclWI/AAAAAAAABQw/R-dPJzwDOGA/s1600-h/potluck6.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 264px;" src="http://4.bp.blogspot.com/_g2GiSIxfdvs/SjlkYLrclWI/AAAAAAAABQw/R-dPJzwDOGA/s400/potluck6.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5348416399093831010" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">mini sausages and sundried tomato-basil pesto sauce</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Michael and I made this stuff. As usual, I adapted Vegan Dad's </span></span><a href="http://vegandad.blogspot.com/2008/03/homemade-sausages.html"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(255, 102, 0);">sausage recipe</span></span></a><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"> (this time only adding 1 tsp of fennel seeds, and adding a tsp of dried basil). Did you know you can get 32 mini sausages out of that? Now you do. The pesto sauce was rehydrated sundried tomatoes, fresh basil, garlic, lemon juice, red wine vinegar, olive oil, and salt. They paired nicely, I thought. Everyone seemed to like 'em. You can't go wrong with sausages.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g2GiSIxfdvs/SjlkX2tr5dI/AAAAAAAABQo/eqIOznBuyiw/s1600-h/potluck5.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 240px;" src="http://2.bp.blogspot.com/_g2GiSIxfdvs/SjlkX2tr5dI/AAAAAAAABQo/eqIOznBuyiw/s400/potluck5.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5348416393466078674" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">felafel by shannon</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Who doesn't like felafel? I love it, that's for sure.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/SjlkMmWq3-I/AAAAAAAABQg/k_l_wX3ni2o/s1600-h/potluck4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://4.bp.blogspot.com/_g2GiSIxfdvs/SjlkMmWq3-I/AAAAAAAABQg/k_l_wX3ni2o/s400/potluck4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5348416200096014306" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">couscous, also by shannon</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Nice and salty, with a kick of curry. I cannot get enough couscous in my life, which is good, because there were two kinds!</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/SjlkMSImzPI/AAAAAAAABQY/37RDkm7i8Sc/s1600-h/potluck3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://3.bp.blogspot.com/_g2GiSIxfdvs/SjlkMSImzPI/AAAAAAAABQY/37RDkm7i8Sc/s400/potluck3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5348416194668317938" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">couscous by allison, bruschetta by lauren</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Allison's couscous had a more Mexican edge, and was equally wonderful. Lauren's bruschetta was bangin', fresh, and tasty!</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/SjlkMXFX9GI/AAAAAAAABQQ/Ps9VYiqkjRg/s1600-h/potluck2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://4.bp.blogspot.com/_g2GiSIxfdvs/SjlkMXFX9GI/AAAAAAAABQQ/Ps9VYiqkjRg/s400/potluck2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5348416195996939362" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">sweet/regular mashed potatoes, red beans n rice</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">By Kristy! Those potatoes were </span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">so</span></span></span><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"> good. And the beans and rice. I was so spoiled, you guys!</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g2GiSIxfdvs/SjlkMCye5nI/AAAAAAAABQI/Z_D50V27pw8/s1600-h/potluck9.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://2.bp.blogspot.com/_g2GiSIxfdvs/SjlkMCye5nI/AAAAAAAABQI/Z_D50V27pw8/s400/potluck9.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5348416190548993650" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">roasted asparagus, red beans and rice again</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">I think Kristy might have made this asparagus as well. It was tender and delicious.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g2GiSIxfdvs/SjlkLymbhjI/AAAAAAAABQA/hl-1WpI58cs/s1600-h/potluck1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://2.bp.blogspot.com/_g2GiSIxfdvs/SjlkLymbhjI/AAAAAAAABQA/hl-1WpI58cs/s400/potluck1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5348416186203473458" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">banana bread!</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Also by Kristy. This was seriously the best banana bread I have ever eaten in my life. I'm sad because I only had room in my tummy for a little bite of it, and forgot to steal a piece to eat later. Another vegan couple (they exist here!) came later and brought a super creamy and fabulous mac n cheeze, but I didn't get a picture of it. Take my word that it was beautiful and yummy though.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Aren't my friends the best? There was very little complaining about the lack of meat ;)</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Don't forget you still have until midnight (EST) on Thursday to enter my </span></span><a href="http://awesomeveganrad.blogspot.com/2009/06/food-inc-book-giveaway-contest.html"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(255, 102, 0);">contest</span></span></a><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"> to win some rad books!</span></span></div>allularpunkhttp://www.blogger.com/profile/09358733753059908431noreply@blogger.com17tag:blogger.com,1999:blog-5755924115035571893.post-52304379288895727642009-06-11T09:25:00.008-04:002009-06-11T17:24:59.862-04:00Food, Inc. Book Giveaway Contest!<div> </div><div><div><div><span class="Apple-style-span" style="color: rgb(102, 0, 0);">As vegans (or people who are close to vegans or are just interested in veganism), I imagine that most of you are interested in food, where your food comes from, and the impact of the food industry on health and the environment. Because food has now become an 'industry'. Well, for those of you that are interested in all of these matters, there is a new movie opening Friday, June 12 in select cities (and </span><a href="http://www.magpictures.com/dates.aspx?id=3e3938d1-b785-4286-9ae0-8eb5952f1480"><span class="Apple-style-span" style="color: rgb(255, 102, 0);">expanding</span></a><span class="Apple-style-span" style="color: rgb(102, 0, 0);"> throughout June and July) that will most likely tickle your pickle: </span><a href="http://www.foodincmovie.com/"><span class="Apple-style-span" style="color: rgb(255, 102, 0);">Food, Inc.</span></a></div></div><div><img id="BLOGGER_PHOTO_ID_5346064659974151346" alt="" src="http://2.bp.blogspot.com/_g2GiSIxfdvs/SjEJe8wHXLI/AAAAAAAABP4/Wccl3MsAs1k/s400/movie_poster-large.jpg" border="0" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; width: 230px; height: 340px; text-align: center; " /><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">'go see this movie! moo!'</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><br /></span></div><div></div><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><a href="http://2.bp.blogspot.com/_g2GiSIxfdvs/SjEJe8wHXLI/AAAAAAAABP4/Wccl3MsAs1k/s1600-h/movie_poster-large.jpg"></a></span><div><span class="Apple-style-span" style="color: rgb(102, 0, 0);">Not only will you, most likely more informed and lovely people who read my blog, find this movie intriguing, but I hope that it opens the eyes of others to the travesty that has become what most people in our nation have come to think of as 'food'. </span></div><div><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(102, 0, 0);">In light of all this awesomeness, the movie's PR lady, Janeal, asked if my readers would like a chance to win the companion book for Food, Inc. <span class="Apple-style-span" style="font-weight: bold;">and</span> </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">Fast Food Nation</span></span><span class="Apple-style-span" style="color: rgb(102, 0, 0);">, by Eric Schlosser. I responded with a resounding 'heck yes!' or something of that nature. I know that you all like to be informed and smart, and these books will get you one step closer to ultimate awesomeness. Therefore, if you'd like to enter this contest, you must do one of 3 things:</span></div><div><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(102, 0, 0);">1. Twitter - </span></div><div><span class="Apple-style-span" style="color: rgb(102, 0, 0);">2. Post on Facebook - </span></div><div><span class="Apple-style-span" style="color: rgb(102, 0, 0);">or</span></div><div><span class="Apple-style-span" style="color: rgb(102, 0, 0);">3. Blog - </span></div><div><span class="Apple-style-span" style="color: rgb(102, 0, 0);">--- about </span><a href="http://www.foodincmovie.com/"><span class="Apple-style-span" style="color: rgb(255, 102, 0);">Food, Inc.</span></a><span class="Apple-style-span" style="color: rgb(102, 0, 0);"> with a link to their webpage, so as to get the word out to those who may not yet know about it. Then come back here with the link to what you posted, and leave it in the comments section. Normally, I wouldn't require anything so strenuous (ha) of you, but I really, really want people to know about this movie. So go spread the word!</span></div><div><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(102, 0, 0);">If your blogger profile does not link to your email, make sure also that you leave your email address in the comment. If you do not have a valid email address that I can access, I'll have to disqualify you. (Sorry! But last time I had a contest, the winner never left their email and I ended up having to choose someone new, anyway.) Contest ends next Thursday, June 18th, and I will use a random number generator to pick one winner. Get going and report back, go go go! </span></div><div></div></div></div>allularpunkhttp://www.blogger.com/profile/09358733753059908431noreply@blogger.com15tag:blogger.com,1999:blog-5755924115035571893.post-90631633966623796572009-06-06T10:34:00.006-04:002009-06-06T11:33:29.460-04:00simple dimples and famers market and other things<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/SiqE8A3TT5I/AAAAAAAABPo/wbbgU-hb1zM/s1600-h/dijontempehpotatoesrisotto.jpg"></a><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">I really do mean to post more often... but things have been a bit crazy around here. Michael found a new job (yay!) and I put in my two weeks notice at mine (also yay!). Still, it's been stressful, and though I think about blogging every day, I only seem to have the time on weekend mornings. So... you're getting the best I can do for right now, friends. Explanations aside, lets discuss some more interesting things.</span></span><div><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">We went to the farmers market this morning for the first time this year!</span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/Sip_V8xH03I/AAAAAAAABPA/BwU9DXTr1d4/s1600-h/farmersmarket6609.jpg"><img src="http://3.bp.blogspot.com/_g2GiSIxfdvs/Sip_V8xH03I/AAAAAAAABPA/BwU9DXTr1d4/s400/farmersmarket6609.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5344223922894656370" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">the basics</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">And there was only one seller and we bought mostly everything they had! Well, one basket of everything, anyway. And it wasn't as cheap as usual... but the real deal farmers market starts officially June 27, so you bet your bottom dollar we'll be there for that. I was a little disappointed that there were no greens... But I can make do. I'm always a fan of little red new potatoes. And those tomatoes don't look completely ripe, but I'll make it work. I'm most excited about the beans and zucchini though... Mmm. Spent $9.25. We've been discount shopping like crazy lately because of our tentative job situations, and cheap produce is perfect right now. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Have you been wondering about our garden? Well, it's been a tad stunted because the light on the porch has been dwindling since the trees outside got more leafy, but... progress! Look!</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g2GiSIxfdvs/Sip_V2DqR-I/AAAAAAAABO4/xOrVHLgHXV8/s1600-h/firstpeapod.jpg"><img src="http://2.bp.blogspot.com/_g2GiSIxfdvs/Sip_V2DqR-I/AAAAAAAABO4/xOrVHLgHXV8/s400/firstpeapod.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5344223921093363682" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 373px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">teeny tiny pea pod</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Our babies are growing! So far, this is the only sign of actual items producing veggies, but it means there is hope. And hope is damned fine for me, thanks.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">What with it getting warmer (though it's been raining here all week, go figure), I've been craving raw veggies like nobody's business. Thankfully, I remembered </span></span><a href="http://www.youtube.com/watch?v=xlpy2RcsOtc"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(255, 102, 0);">this</span></span></a><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">, and have been making my own rendition.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/Sip_VsRIHAI/AAAAAAAABOw/T7sSP4oUzhE/s1600-h/rawkalesalad.jpg"><img src="http://3.bp.blogspot.com/_g2GiSIxfdvs/Sip_VsRIHAI/AAAAAAAABOw/T7sSP4oUzhE/s400/rawkalesalad.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5344223918465489922" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 328px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">i may never cook kale again.</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">I didn't even watch the video again before making the salad, I just remembered seeing it once and decided to wing it. Basically, you just wash and tear your kale into bite sized pieces and massage olive oil and salt and lemon juice into it until it looks nice and wilty. Then add in an avocado and mush it around so it coats the leaves (I do whole bunches of kale at once, so that's one whole lemon's worth of juice and an entire avocado...I do skimp on the olive oil though). Then just add cracked pepper and whatever other veggies you like. I put radishes and strips of summer squash in this version...and I've learned that I also love raw squash. And zucchini. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">I liked it so much that I ate the leftovers for breakfast the next day. Then went home and used the other bunch of kale I had to make another raw kale salad. I am a woman obsessed. </span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/Sip_VZJRa2I/AAAAAAAABOo/G_zL0mzIYys/s1600-h/rawkalesaladwithseitan.jpg"><img src="http://3.bp.blogspot.com/_g2GiSIxfdvs/Sip_VZJRa2I/AAAAAAAABOo/G_zL0mzIYys/s400/rawkalesaladwithseitan.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5344223913332271970" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 264px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">ok, not fully raw, but we do what we can here.</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">To this one I added thinly sliced zucchini (you really must try raw zucchini if you haven't...it's amazing. So much better than cucumbers.) and scallions and radishes and also a few splashes of red wine vinegar. Michael made some seitan and we topped our salads with it, and it was freaking amazing. I ate the leftovers for lunch, then went out that evening and got more kale and lemons and avocados, and plan to make more salad today. It's been like 3 days. I miss it. Yeah, it's got a lot of fat in it, but it's healthy fat, so suck it up and go make this. Because it's awesome.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">More on budget meals that are also quick and/or relatively easy: Thai tempeh with veggies and rice noodles.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g2GiSIxfdvs/Sip_VTg40eI/AAAAAAAABOg/3UmP5IV66zM/s1600-h/thaitempehveggies.jpg"><img src="http://2.bp.blogspot.com/_g2GiSIxfdvs/Sip_VTg40eI/AAAAAAAABOg/3UmP5IV66zM/s400/thaitempehveggies.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5344223911820710370" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">this was amazing. i impress myself sometimes.</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">We've had a lot of tempeh floating about since Michael's mom brought us 3 packages of it, and we had 2 already in the fridge. And we're out of tofu, and seitan sometimes takes longer than my poor hungry (aka grouchy) belly can handle. Anyway, I got all this coconut milk at Aldi for like 90 cents a can, and a bunch of zucchini and frozen broccoli... We had all the other stuff on hand: scallions, frozen peas, carrots, tempeh, rice noodles, ginger, limes, soy sauce, etc. I steamed the tempeh and while that was going on, made a marinade of coconut milk, ginger, lime zest and juice, a little cumin and coriander, soy sauce, and red pepper flakes. Drain tempeh, marinate for about a half hour, scoop out with slotted spoon and pan fry... While that was going on, I sauteed the veggies and cooked the rice noodles. Add tempeh to veggies, add marinade on top of that to act as the sauce, heat through, and bam! Dinner's ready. That might seem like a lot of steps, but if you're good at multi-tasking, it's not so bad. </span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Ok, so I just noticed that the next 4 pictures are really strange looking...because there was a lot of yellow in the meals and I took them in sort of bad lighting, so pardon. I always forget about the white balance button on my camera because I'm hungry when I'm photographing the food. And I color corrected the best I could without making them look like food from Mars. I will try harder, haha...</span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Anyway, here's some more tempeh and discount meal stuff:</span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/SiqE8A3TT5I/AAAAAAAABPo/wbbgU-hb1zM/s1600-h/dijontempehpotatoesrisotto.jpg"><img src="http://4.bp.blogspot.com/_g2GiSIxfdvs/SiqE8A3TT5I/AAAAAAAABPo/wbbgU-hb1zM/s400/dijontempehpotatoesrisotto.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5344230074387484562" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 261px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">maple dijon tempeh is the best thing on this planet...and it wasn't my idea.</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">So, at the market down the block they have discount veggies sometimes, which I love, obviously. This time I got a pack of leeks, some sweet potatoes, and some roma tomatoes. They all went into this carb-filled meal. The tempeh was simmered in some broth, and then Michael pan fried it and made this amazing sauce out of maple syrup, dijon mustard, hot sauce, and water. It was so creamy and fabulous and decadent...I can't even think about it. It makes my mouth water. We also roasted the sweet potatoes with some red potatoes we already had and a bunch of whole garlic cloves (amazing!), and I made a risotto with the leeks and tomatoes. This was all relatively easy, except for my stirring for half an hour. It was kind of a chilly evening, so the oven being on wasn't a big deal. Anyway, it was all delicious!</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Next is a weird bean and millet salad we concocted one night when it was really hot and we were being lazy.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/SiqE8IYCtGI/AAAAAAAABPg/sqapKDGvad8/s1600-h/beanmilletsalad.jpg"><img src="http://3.bp.blogspot.com/_g2GiSIxfdvs/SiqE8IYCtGI/AAAAAAAABPg/sqapKDGvad8/s400/beanmilletsalad.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5344230076403856482" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">creamy beany</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">It's just two cans of beans, some millet, avocado, celery, and Nayonaise. I actually kind of had an aversion to this because I've somehow become like, incredibly over sensitive to the taste of soy mayonaise and I officially hate it. I mean, I never really liked it, but I could tolerate it in salads and sauces. Now, it's on my black list, which sucks because I used it a lot in those things. Maybe I need a new brand. But I digress... This salad was good though, in theory. I added a bunch of nutritional yeast and lemon juice to my portion, which made it way better.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Oh, this one's old, but was really yummy:</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/SiqE709wJfI/AAAAAAAABPY/Xn-J9ttfVig/s1600-h/alfreda.jpg"><img src="http://4.bp.blogspot.com/_g2GiSIxfdvs/SiqE709wJfI/AAAAAAAABPY/Xn-J9ttfVig/s400/alfreda.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5344230071193314802" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">vwav alfreda</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">I got some orriechette, which is my absolute favorite pasta shape and wanted to use it in some kind of creamy sauce with broccoli. Never having tried the alfreda from <span class="Apple-style-span" style="font-style: italic;">Vegan with a Vengeance</span>, I decided to give it a go. And...wow. This sauce is seriously the best creamy sauce ever. It calls for a lot of nutritional yeast, but somehow doesn't taste noochy. We added some sausage style tempeh (basically the tempeh sausage crumbles from the same book, but I didn't look at the recipe and just winged it). Fabulous. I don't often call things fabulous, unless they really truly are. And this is. Ok, so I called the maple dijon tempeh fabulous as well, but it <span class="Apple-style-span" style="font-style: italic;">was</span>.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">With quick and easy meals, sometimes it's not worth taking a picture. Like the beans and rice we had last night. Or the pesto we put on pasta a week or so ago. But sometimes the leftovers from those meals become something totally photo-worthy.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/SiqE7smRK-I/AAAAAAAABPQ/g1UMQBkGV-8/s1600-h/pestopizza.jpg"><img src="http://4.bp.blogspot.com/_g2GiSIxfdvs/SiqE7smRK-I/AAAAAAAABPQ/g1UMQBkGV-8/s400/pestopizza.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5344230068947332066" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">if i could only get a decent photo when the time comes!</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">The leftover pesto went onto a pizza crust... toppings were onions, garlic, cherry tomatoes, summer squash, zucchini, black olives and vegan parmesan (all of which we just had one hand!). I don't often like a pizza without a tomato sauce, but this one was perfect. And easy. And quick.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Lastly for today, I leave with with deliciousness and a good photo.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/SiqE7bIFaYI/AAAAAAAABPI/bTH2oUXf888/s1600-h/spinachartichokeawesome.jpg"><img src="http://3.bp.blogspot.com/_g2GiSIxfdvs/SiqE7bIFaYI/AAAAAAAABPI/bTH2oUXf888/s400/spinachartichokeawesome.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5344230064257329538" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">spinach artichoke dip!</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Yes, that does deserve an exclamation point. I used to luuuurve spinach artichoke dip. I made a vegan version once before and it was horrible. It called for all this soy sour cream and cream cheese...and it tasted just like those. Of which I am not a fan, by themselves. This recipe came from the idiot cookbook. And it was...I'm running out of synonyms for delicious again. But it was all of those synonyms put together into one giant flavor explosion of happiness. We liked it, in other words. Plus, it was easy peasy and didn't call for any specialty ingredients except for nutritional yeast, which is only specialty for some people (like me, who have to drive a bit to get it). Michael and I devoured this with crostinis (discount bread, hell yes) and the Greek salad that I blogged about last time. I'm loving this idiot cookbook, by the way. At first, the recipes seemed too simple to bother making, but it turns out that simple is good when you're in a hurry (duh) or it's hot out (duh) or the flavor combinations just plain old work (double duh). </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">So simplify your life. And enjoy your weekend!</span></span></div><div style="text-align: center;"><br /></div>allularpunkhttp://www.blogger.com/profile/09358733753059908431noreply@blogger.com16tag:blogger.com,1999:blog-5755924115035571893.post-12823627616339123072009-05-31T11:22:00.005-04:002009-05-31T12:03:25.033-04:00quick and easy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/SiKh13lZZBI/AAAAAAAABOY/koOEzPEdW-c/s1600-h/greeksalad.jpg"></a><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">No, I'm not talking about that girl or guy you met at the bar last night. I'm talking food here. Summertime food. Food that says, 'Hey, it's hot outside and you're hungry, but tired and sweaty... come eat me.' Because, if you're like me (but not, necessarily, like Michael, who remains relatively ambitious in the food department year-round), you get a little lazy when the temperature goes up and there are things to be done outside and the kitchen just loses its draw on you...a bit.</span></span><div><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Hence, you shall now be submitted to some of our solutions to this problem. Creative and tasty solutions, methinks.</span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">First up is the ever popular summer salad.</span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/SiKh13lZZBI/AAAAAAAABOY/koOEzPEdW-c/s1600-h/greeksalad.jpg"><img src="http://1.bp.blogspot.com/_g2GiSIxfdvs/SiKh13lZZBI/AAAAAAAABOY/koOEzPEdW-c/s400/greeksalad.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5342010054840771602" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">not just your gramma's iceburg</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">This, my friends, is the Greek salad from <span class="Apple-style-span" style="font-style: italic;">The Complete Idiot's Guide to Vegan Cooking</span> (henceforth so named the idiot cookbook, because this is another one I hate typing out). It's chock full of radtastic veggies to fill you up, but not weigh you down when you're ready to go out for a nice bike ride after dinner. As a former Greek salad addict, I fully approve of this rendition, right down to the dressing. Add some tofu feta from the same book, and you've got a winner:</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/SiKh1zVNTzI/AAAAAAAABOQ/DaOLrZca9WQ/s1600-h/greeksalad2.jpg"><img src="http://1.bp.blogspot.com/_g2GiSIxfdvs/SiKh1zVNTzI/AAAAAAAABOQ/DaOLrZca9WQ/s400/greeksalad2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5342010053699129138" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 251px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">my first tofu feta attempt</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Here I will admit: feta cheese was the last thing I gave up when I made the transition from vegetarian to vegan. I snubbed my nose at all tofu feta recipes this past year (because, in fact, this past week was my veganversary!). However, when Michael brought up the idea this time around, I thought, 'What the hell, lets give it a go'. Ok, so it didn't taste like feta. But it was tasty! I have a feeling that if we'd cut it into smaller cubes and let it marinate for a day rather than half an hour, it would be even better. In fact, I used some of the leftovers to make a weird breakfast one morning, and it was pretty awesome.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">This next meal was made forever ago, but it's also a nice quick staple, and a bit heartier (but not too much) than a salad.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g2GiSIxfdvs/SiKh1pEPgsI/AAAAAAAABOI/N_-UMxSJF3M/s1600-h/easybakedtofu.jpg"><img src="http://2.bp.blogspot.com/_g2GiSIxfdvs/SiKh1pEPgsI/AAAAAAAABOI/N_-UMxSJF3M/s400/easybakedtofu.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5342010050943615682" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 263px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">easy peasy baked tofu</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Originally, I got this idea from <span class="Apple-style-span" style="font-style: italic;">The Accidental Vegan</span> cookbook, but their recipe was so salty it made me gag. Still, I liked the simplicity of the recipe, and decided to adapt it to better suit my needs. Basically, just cut some extra firm tofu really thin, mix together tahini with whatever else is around (my usuals: nutritional yeast, a little soy sauce, hot sauce, garlic powder, etc), dip tofu in, put on a baking sheet, and bake it at 350F for about 30 minutes. It gets this nice brown crust on it, and it's nice and chewy. Plus, you don't have to press and marinate your tofu. </span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Plus</span></span></span><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">, it's really versatile to whatever spices you have on hand or want to incorporate to a side dish you have a craving for that night. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Oooooh, I'm excited about this one: </span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/SiKh1btGgfI/AAAAAAAABOA/jgvB4yH-ruE/s1600-h/dillmacadamiatempeh.jpg"><img src="http://4.bp.blogspot.com/_g2GiSIxfdvs/SiKh1btGgfI/AAAAAAAABOA/jgvB4yH-ruE/s400/dillmacadamiatempeh.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5342010047356895730" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">fabulously easy tempeh and roasted veggies</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Ok, so roasting veggies may not be something you feel like doing when it's hot out and your kitchen gets to be about 5 million degrees... But you have to admit it's easy. And you don't have to be in the kitchen the whole time they're roasting. Go out and drink some lemonade on your porch or water your plants or play with your cat. Then, just hop on into the kitchen when the buzzer goes off, fill your plate, and get the hell outta there. See? Not so bad. So the roasted veggies here were super good, especially with that gravy Michael mixed up. But what I'm really excited about is the tempeh. Michael's mom brought us some wild rice tempeh the last time she came in from Evansville, and we've been trying to figure out how to use it so that the flavors shine through, but still doesn't taste like plain old tempeh. The solution came, oddly enough (ha) with the recipe on the package. That I didn't use, but did base my own recipe from it. It's so excitingly yummy and easy, I'm even going to share it in its entirety with you.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Dill Macadamia Crusted Tempeh</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1 package of tempeh (prefferably wild rice, but any will do)</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1.5 ounces macadamia nuts (about an 1/8 cup, chopped)</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1 heaping tsp dried dill</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1 scallion, white and green parts, minced</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1/2 tsp salt</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">2 Tbs water</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">spray oil for the baking sheet</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">First up, cut and simmer your tempeh. We cut ours so that we get 14 pieces out of it... So 7 pieces (that's six cuts you'll make) widthwise, and then cut each of those in half, lengthwise, so they're pretty darned thin. Toss it in some boiling water, reduce heat, and cover for 12 minutes, then drain. While all that's going on, preheat your oven to 350F and make the macadamia crust. For that, place the nuts in your food processor or good blender and process until they are super fine crumbs. They'll look oily and kinda clumpy, that's good. Place them in a small bowl and add the rest of the ingredients (except for the spray oil, obviously). Mix it all up...it should be like a paste. Spray a baking sheet with the oil and arrange your tempeh in one layer. Spoon an equal amount of the paste onto each slice and spread it out so that it's completely covering the top. Put in the oven for 15 minutes, and it's done! </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">It's so good. The dill adds a nice summery flavor and it's just salty enough. I suppose if you wanted to coat the whole pieces of tempeh, just double the recipe. But there's enough flavor in just the top coating, that it's really not necessary.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Lastly today, is this lovely chickpea stew from some Turkish cookbook that I got at Borders about a million years ago: </span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g2GiSIxfdvs/SiKh1L7JPqI/AAAAAAAABN4/i0rNGeYHY4M/s1600-h/chickpeastew.jpg"><img src="http://2.bp.blogspot.com/_g2GiSIxfdvs/SiKh1L7JPqI/AAAAAAAABN4/i0rNGeYHY4M/s400/chickpeastew.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5342010043120828066" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 296px; " /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">simple, nutritious, and delicious</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Ok, well, it turned into a chickpea and white bean stew because we only had one can of chickpeas on hand, but it was still super fabulous. It's mainly 2 red onions sauteed in oil and margarine with cumin and coriander and fennel seeds and paprika (except we didn't have enough red onion, so we added a bunch of scallions in a later step), add a can of drained diced tomatoes and a teeny bit of sugar, add the chickpeas (and scallions, if you're us) and some cashews (not in the recipe, but a nice addition), and a whole bunch (the literal sense here) of chopped parsley. Garnish with lemon wedges and salt to taste. The lemon </span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">makes</span></span></span><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"> this meal. You really need that burst of acid to bring out the flavors in the spices. You could serve this over rice, but we were lazy and just ate bowls of it, as is. It all came together in about 20 minutes. I know that's not really a recipe, but I don't remember exact measurements. Just add spices to taste and whatnot, if you'd like to try it out. Oh, it also called for whole spices, but we didn't have cumin or coriander seeds, so we just used the ground versions of both, and it turned out fine!</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">I have more to catch up on (like commenting on all your lovely blogs, I know, I know!), but it's noon and I'm getting hungry now... Time for a quick and easy meal! </span></span></div>allularpunkhttp://www.blogger.com/profile/09358733753059908431noreply@blogger.com23tag:blogger.com,1999:blog-5755924115035571893.post-15952791986131668032009-05-23T18:00:00.008-04:002009-05-23T18:35:59.119-04:00West Virginia Strawberry Festival<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/Shh4kEjhnHI/AAAAAAAABNw/K2QChZ6cX6Q/s1600-h/vconblueberrypancakes.jpg"></a><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Last weekend I went home to see my mom and celebrate the amazingness that are strawberries. We mainly avoided the festival itself, though the craft fair and quilt show were pretty darned awesome. I got some West Virginia made foodstuffs like hot mustard relish and hot pepper sauce and tomato basil garlic pasta and garlic fettucine. Hell to the yeah. Anywho, the real and true main event was the strawberry feast that we created once we got home from town. </span></span><div><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Mom and I spent most of the afternoon picking, prepping and cooking. The first thing we churned out was this wonderful strawberry avocado salsa:</span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/Shhz0uDLrEI/AAAAAAAABNg/qKcwXZ8b1ZE/s1600-h/strawberrysalsa.jpg"><img src="http://4.bp.blogspot.com/_g2GiSIxfdvs/Shhz0uDLrEI/AAAAAAAABNg/qKcwXZ8b1ZE/s400/strawberrysalsa.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5339144707799493698" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">wouldn't you like a bite?</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">This was basically salsa with the tomatoes replaced by strawberries. It was so easy! Strawberries, avocado, red onion, garlic, cilantro, and lime juice and zest. The avocado added a nice creaminess to the whole deal and it was a lovely combination of tart and sweet. There's nothing like a fun variation on salsa. Plus, it's tricky because the strawberries look just like tomatoes. Go make it and trick someone. They'll love you for it.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Meanwhile, a pizza crust needed to be made up for this pizza my mom found a recipe for... strawberry goat cheese pizza. Obviously, goat cheese is not an option for me, so I made the cashew goat cheese from this past issue of <span class="Apple-style-span" style="font-style: italic;">Vegetarian Times</span>. Normally, I'm not a huge fan of that magazine, but I picked it up specifically for the vegan cheese section. The cheese itself turned out pretty tasty. I'd say it was really awesome, if not for the fact that it was a greasy mess. It's dangerous to have in your fridge, guys. It's yummy (though not really spectacular), but for a one ounce serving... well, you probably don't even want to know how fatty it is. However, it's a nice treat and yummy and just fine in moderation. Anyway! Rant and review aside, look how freaking awesome my pizza crust turned out.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/Shhzpq4_rYI/AAAAAAAABNY/Ehr0z-zxuPU/s1600-h/crusty.jpg"><img src="http://4.bp.blogspot.com/_g2GiSIxfdvs/Shhzpq4_rYI/AAAAAAAABNY/Ehr0z-zxuPU/s400/crusty.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5339144517972897154" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 254px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">just call me papa jessica</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">I found this crust recipe in Mom's <span class="Apple-style-span" style="font-style: italic;">Moosewood New Classics</span> cookbook. It was really simple and had a nice flavor and good texture. Now, time for toppings!</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/ShhzpYGTPqI/AAAAAAAABNQ/_0eVzNNc-2U/s1600-h/strawberrypizza.jpg"><img src="http://3.bp.blogspot.com/_g2GiSIxfdvs/ShhzpYGTPqI/AAAAAAAABNQ/_0eVzNNc-2U/s400/strawberrypizza.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5339144512928431778" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">strawberry strawberry strawberry</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">The pizza was topped with dollops of the cashew cheese, sliced strawberries, spinach from Mom's garden, and pistachios. It was a good pizza, in theory, but Mom and I both thought something was missing. The original recipe called for arugula instead of spinach, which would probably add a much needed peppery aspect. Then, I rinsed the pistachios because the cheese I made was so salty, but that made them a little soggy instead of crunchy. Still, I enjoyed it, and when I had a slice for lunch the next day, I added more of the cashew cheese and it was truly delicious. Sometimes you just can't skimp on the awesomeness factor, even if it isn't that good for you.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g2GiSIxfdvs/ShhzpNcrLmI/AAAAAAAABNI/DTJVPxy7XwA/s1600-h/strawberrypizza2.jpg"><img src="http://2.bp.blogspot.com/_g2GiSIxfdvs/ShhzpNcrLmI/AAAAAAAABNI/DTJVPxy7XwA/s400/strawberrypizza2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5339144510069485154" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 303px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">prettiest pizza contest winner</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">We ate the pizza with some fresh picked asparagus from the yard, which we tragically overcooked until it was a complete mushy mess, but still the best tasting asparagus I've had all season. Oh, and daquiris. Strawberry, of course. And a salad all made from stuff from their garden. </span></span></div></div><div><span class="Apple-style-span" style=""><img src="http://3.bp.blogspot.com/_g2GiSIxfdvs/Shh2v32Vi_I/AAAAAAAABNo/apWxOUKEMFo/s400/saladbasket.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5339147923065506802" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 266px; height: 400px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">spring garden bounty</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Mom's radishes, green onions, and lettuce are all ready and roaring so far. Which is more than I can say for our own garden! If only there was direct sunlight on the porch. Sigh. Anyway, I enjoyed our lovely little salad of home grown veggies and greens.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">For dessert, Mom whipped up these lovely little poppyseed shortcakes.</span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/Shhzo3OaOOI/AAAAAAAABNA/E9EtX1AnK9E/s1600-h/shortcakes.jpg"><img src="http://4.bp.blogspot.com/_g2GiSIxfdvs/Shhzo3OaOOI/AAAAAAAABNA/E9EtX1AnK9E/s400/shortcakes.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5339144504104073442" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">scones in disguise</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">They really were very scone-like. Not that I'm complaining. I love scones. Aren't they pretty though? Naturally, we piled them high with loads of sliced strawberries so I got to have strawberry shortcake after all (since I couldn't get any downtown this year at any of the sales).</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/Shhzoxw29hI/AAAAAAAABM4/FA5jTT5OiJs/s1600-h/strawberryshortcake.jpg"><img src="http://4.bp.blogspot.com/_g2GiSIxfdvs/Shhzoxw29hI/AAAAAAAABM4/FA5jTT5OiJs/s400/strawberryshortcake.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5339144502637950482" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">...i didn't eat the ice cream.</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Have you guys ever had Rice Dream Organic ice cream? It sucks. But the shortcakes were lovely with the strawberries and the perfect end to our meal and day!</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">In the morning, we took a break from strawberries and made blueberry pancakes.</span></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/Shh4kEjhnHI/AAAAAAAABNw/K2QChZ6cX6Q/s1600-h/vconblueberrypancakes.jpg"><img src="http://4.bp.blogspot.com/_g2GiSIxfdvs/Shh4kEjhnHI/AAAAAAAABNw/K2QChZ6cX6Q/s400/vconblueberrypancakes.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5339149919341091954" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">a quiet respite</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Blueberry cornmeal pancakes from Veganomicon, to be exact. Because honestly, I think we were both strawberried out.</span></span></div>allularpunkhttp://www.blogger.com/profile/09358733753059908431noreply@blogger.com14tag:blogger.com,1999:blog-5755924115035571893.post-38354846690754169732009-05-09T17:22:00.009-04:002009-05-09T18:29:11.233-04:00i live, kind of.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/SgX-lNQT50I/AAAAAAAABMQ/heCBQ-ZQXFU/s1600-h/lemonstrawberrymuffins.jpg"></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">So, I got the flu. It knocked me on my ass. 'Nuff said. </span></span><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">As a form of apology, please accept these delicious meals, in electronic form:</span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/SgX0hQko8xI/AAAAAAAABLA/LOsrhl_mEF4/s1600-h/chesapeakecakesnsoup.jpg"><img src="http://1.bp.blogspot.com/_g2GiSIxfdvs/SgX0hQko8xI/AAAAAAAABLA/LOsrhl_mEF4/s400/chesapeakecakesnsoup.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5333938185911726866" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">all kinds of rad</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">These are the </span></span><a href="http://theppk.com/blog/2009/04/18/chesapeake-tempeh-cakes/"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(255, 102, 0);">Chesapeake Tempeh Cakes</span></span></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"> from Isa's blog. They are pretty much the bee's knees. Wait, is that vegan? Regardless, is it too 1925? Oh well. You should make them. As you can see, I burned mine slightly, but all in all, I'm pretty damned proud of my frying skills. Cause I made this all by my lonesome one night. I substituted tahini everywhere that the recipe called for Veganaise because I was all out of my trusty Nayonaise. Still was totally awesome. That remoulade on top is key, as well. Make it all together when (not if) you do. That soup in the background is the asparagus and spinach soup from Nava Atlas' </span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">Vegan Soups and Hearty Stews for all Seasons</span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"> (here on out called 'the soup book' because I gaurantee I will not want to type all that out every time I use the book). It was a nice and simple soup, very fresh tasting and mighty easy to pull together. I'm pretty smitten with this soup book. You'll see.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/SgX0hBwVePI/AAAAAAAABK4/G0ypB4OjT7c/s1600-h/giadapasta.jpg"><img src="http://1.bp.blogspot.com/_g2GiSIxfdvs/SgX0hBwVePI/AAAAAAAABK4/G0ypB4OjT7c/s400/giadapasta.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5333938181934250226" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 256px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">giada pasta</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">Giada basically makes me want to vomit. I hate most things about her. She's too gorgeous and skinny to be this chef who makes all this fattening food. She smiles too much and her teeth are too white. Her shirts are too low cut. And tight. Which is probably why Michael was watching her show one day and got the idea for this pasta she was making (jk, but seriously). It's cherry tomatoes roasted with garlic and capers and lemon juice (um, hello) and breadcrumbs on top of all that. Then you mix it in with some pasta that you coated with parmesan (we've got a stockpile of vegan parmesan, it rules). I got to pick out that fun pasta...I think it was called 'Wacky Mac'. I could not resist. Could you resist wagon wheels in your pasta? Really though, this pasta was amazing. So rich and creamy, somehow. It had a lot of oil in it. And it was wonderful. Before the pasta, we ate this:</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/SgX0hLXMCOI/AAAAAAAABKw/HKIwOLw105w/s1600-h/ceasar.jpg"><img src="http://4.bp.blogspot.com/_g2GiSIxfdvs/SgX0hLXMCOI/AAAAAAAABKw/HKIwOLw105w/s400/ceasar.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5333938184513128674" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">ceasar spectacular</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">As always, dressing recipe from the </span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">Ultimate Uncheese Cookbook</span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">. It's so fabulous. I keep wanting to make the ceasar dressing from </span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">Veganomicon</span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">, but...I never have silken tofu. Ever. I kind of loathe it. Plus, what is up with it needing to be fresh and not vacuum packed? Really? I love that cookbook, but so many ingredients just will not ever be found in West Virginia. Ever. Not to say I don't sub stuff in all the time. It's just kind of a pain when I'm hungry and grouchy. Anyway, that's all fine and well because the uncheese recipe is a favorite. We added red bell peppers to our salad for some color and sweetness. It ruled.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/SgX0gxXgLQI/AAAAAAAABKo/9GnrgPpTZS8/s1600-h/quinoablackbeansalad.jpg"><img src="http://3.bp.blogspot.com/_g2GiSIxfdvs/SgX0gxXgLQI/AAAAAAAABKo/9GnrgPpTZS8/s400/quinoablackbeansalad.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5333938177535126786" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 241px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">black bean quinoa mango etc</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">Ah...speaking of <span class="Apple-style-span" style="font-style: italic;">Veganomicon</span>... I made these two salads from it for a book club meeting I had a while back. This one was a hit, but thank goodness the girls like cilantro. A cup of cilantro? Are you freaking kidding me? I didn't add that much. I mean, it tasted good. I liked it. But I think I just have a moral dillemna about adding that much cilantro to anything. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">This one was good too:</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/SgX0g5YmgSI/AAAAAAAABKg/CjRFUC3M_Ug/s1600-h/brooklyndelipastasalad.jpg"><img src="http://1.bp.blogspot.com/_g2GiSIxfdvs/SgX0g5YmgSI/AAAAAAAABKg/CjRFUC3M_Ug/s400/brooklyndelipastasalad.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5333938179687219490" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">brooklyn deli pasta salad</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">I've never had pasta salad from a Brooklyn deli. I get it though. It's simple. It doesn't need to have all kinds of complicated ingredients because the beauty is in the simple flavors shining through. It was yummy. I did think it was a little bland though, and added about a tablespoon of some mustard that Michael had made (I know!) to spice it up and add another dimension. Because, no matter how important simplicity is, I am always up for fucking it up haha... Oh well.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">While we're on the subject of cold salads...</span></span></div><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/SgX6EBMxquI/AAAAAAAABLo/Q4iu89vQo_s/s1600-h/coldquinoasalad.jpg"><img src="http://1.bp.blogspot.com/_g2GiSIxfdvs/SgX6EBMxquI/AAAAAAAABLo/Q4iu89vQo_s/s400/coldquinoasalad.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5333944280638663394" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">lunch perfection</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">I made a big pot of quinoa when I made that salad for the book club so I could have a base for some lunches the following week. So on Monday when I came home for lunch hungry and in a hurry, this came together fairly quickly. It's diced mango, sliced radishes, the quinoa, and green onions in my favorite poppyseed dressing. It was light, but filling and darn tasty. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">On Cinco de Mayo, I went to a party and needed to bring food. My taste buds had not yet bounced back from the flu (I feel like I missed a lot of good food during this time)... So Michael made the food for it! Coconut black beans with mango and avocado.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/SgX6EK-l3OI/AAAAAAAABLg/R-1PBUh82lg/s1600-h/coconutbeanswithmango.jpg"><img src="http://1.bp.blogspot.com/_g2GiSIxfdvs/SgX6EK-l3OI/AAAAAAAABLg/R-1PBUh82lg/s400/coconutbeanswithmango.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5333944283263524066" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 287px; height: 400px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">not really that mexican, but whatever</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">People went apeshit over this stuff. It is good, though, I've had it many times before. The beans get so creamy when you cook them with coconut milk, and the avocado only adds to that effect. Then the mangos add the perfect amount of sweet... Add some cayenne, cumin, and salt (and maybe some lime juice) and you're in business. It's seriously the easiest and tastiest little meal to make. I like to just eat it with a spoon, but it would be good wrapped in tortillas or eaten as a dip with chips, even. And evidently, it is good party food.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">So I don't know about where you live, but it's been raining pretty much nonstop here for the past 10 days. Well, as I write that, the sun is shining, but it did rain earlier today, I swear. Rain's cool and all, but sometimes you just get sick of it. And what better way to chase away the rainy day blues than with a giant bowl of soup and some fresh bread?</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/SgX6DySyu8I/AAAAAAAABLY/74FkDP4eJGU/s1600-h/onionpoppyseedscones.jpg"><img src="http://1.bp.blogspot.com/_g2GiSIxfdvs/SgX6DySyu8I/AAAAAAAABLY/74FkDP4eJGU/s400/onionpoppyseedscones.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5333944276637367234" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 245px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">bread-like, anyway</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">Those up there are the Onion-Rye Scones from the soup book. It was serendipitous because Michael and I had just broken our pantry challenge (finally) and had bought some rye flour on a whim. This was perfect also because you don't have to wait for it to rise. That's another thing I like about that book, the breads are all quick breads that can be made in the time it takes to make the soup you're making to go with it. Nifty! These came together sort of quickly (it took the longest to saute the onions) and ended up being quite delicious. My taste buds were in and out during this meal, but they were sort of sweet and salty and generally awesome. I thought they'd rise more... and I would not really call these 'scones' per se, but... whatever. Call 'em what you like, I just call them tasty. And good for dipping into soup.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/SgX6Dk0BffI/AAAAAAAABLQ/Dr2i4nOx7wI/s1600-h/chowderandscones.jpg"><img src="http://3.bp.blogspot.com/_g2GiSIxfdvs/SgX6Dk0BffI/AAAAAAAABLQ/Dr2i4nOx7wI/s400/chowderandscones.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5333944273018650098" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 260px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">rainy meals are the best</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/SgX6DqSn1WI/AAAAAAAABLI/0Q4b8a_v1Xg/s1600-h/chowder.jpg"><img src="http://1.bp.blogspot.com/_g2GiSIxfdvs/SgX6DqSn1WI/AAAAAAAABLI/0Q4b8a_v1Xg/s400/chowder.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5333944274489169250" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 258px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">mock clam chowder</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">We ate the 'scones' with the clam chowder recipe from the same book. Now, I must tell you that I used to be quite the eater of clam chowder. Creamy, salty, sweet, chewy... I couldn't get enough. We're talking New England here, not Manhattan. Don't you dare put tomatoes in my clam chowder. Or mock clam chowder, that is. It's just wrong. Anyway, if you didn't know it already, oyster mushrooms are the best substitute for clams out there. The recipe calls for baked tofu, but we had oyster mushrooms in the fridge and used those instead. And it was good. Michael also added some dried veggie flakes to the soup for some color. My only complaint is that there was way too much frigging corn in this soup. It calls for 3 cups. Next time I'd only put in 2 or 1 1/2 cups, because by the time you got to the bottom of your bowl, it was like you were forcing yourself to eat all this damned corn and it got kind of more filling than I would have liked. Regardless, this is the best mock clam chowder I've had since becoming vegan. Highly reccommended.</span></span></div></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">When you're on a pantry challenge, you find yourself making some interesting stuff. Flavor combinations that never occured to you before suddenly sound like the most genius ideas ever. Mostly because you're starving and detoxing from having your regular ingredients on hand. What? I'm out of turmeric? I'm sure mustard powder will be fine in this, then. At least it'll be yellow. Huh? No more nayonaise? Well, tahini's creamy. I'm sure that'll be great. And in this case, no frozen blueberries for those muffins you are craving? Who needs 'em when you've got strawberry jam?</span></span></div><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/SgX-lNQT50I/AAAAAAAABMQ/heCBQ-ZQXFU/s1600-h/lemonstrawberrymuffins.jpg"><img src="http://3.bp.blogspot.com/_g2GiSIxfdvs/SgX-lNQT50I/AAAAAAAABMQ/heCBQ-ZQXFU/s400/lemonstrawberrymuffins.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5333949248856909634" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">aren't they purty?</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">This is a creation that apparently tasted amazing, but I didn't really taste much of it... Stupid taste buds, and all. But I was hungry on a weekend morning and we had no oatmeal or cereal or fruit. Muffins are a generally good catch-all for random ingredients. And I had strawberry jam and lemons. The general idea (i.e., the measurements for flour/liquid/baking soda and powder) came from the Blueberry Lemon Muffins from </span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">The Joy of Vegan Baking</span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">. They would probably be great with blueberries. But they were damned fine with strawberry jam, too. I also added some fresh minced basil to the batter, but no one could taste it. Next time I'd add more, because I bet it would add an awesome flavor dimension. Anyway, basically I just made the recipe without the blueberries and put them in the muffin cups, then went back and put a teaspoon of straberry jam on the top and swirled it around with a toothpick. I thought this would fully integrate the jam, but as you will notice, it did not.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/SgX-kygi7bI/AAAAAAAABMI/qyvX6pJ0IYc/s1600-h/lemonstrawberrymuffins2.jpg"><img src="http://1.bp.blogspot.com/_g2GiSIxfdvs/SgX-kygi7bI/AAAAAAAABMI/qyvX6pJ0IYc/s400/lemonstrawberrymuffins2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5333949241677245874" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">lovely little things though</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">It all stayed on the tops of the muffins, so there was this division of rich, lemony bottom half and sweet, sticky strawberry tops. What I'm saying here is that these were awesome. Michael ate like 8 of them in one afternoon. And my friend Becca ate one when we went to the movies and said they ruled. So. Even without properly working tastebuds or a pantry stocked to the brim with fabulous ingredients, I (and you) can make stuff work that will blow people away. Skip your next grocery trip and get creative. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">I have more to show you from the pantry challenge and all that, but I'm kind of tired from all this thinking and typing and remembering. Plus, I don't want to spoil you with too much awesomeness at once.</span></span></div></div>allularpunkhttp://www.blogger.com/profile/09358733753059908431noreply@blogger.com18tag:blogger.com,1999:blog-5755924115035571893.post-91694270315835234862009-04-22T17:43:00.007-04:002009-04-22T18:03:21.767-04:00you call that a bar-be-cue?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/Se-TmB3vUnI/AAAAAAAABKY/vArN5DHOA2w/s1600-h/morenewhair.jpg"></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g2GiSIxfdvs/Se-QBg5yE-I/AAAAAAAABKQ/9rST9iRsq6o/s1600-h/grilltime.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://2.bp.blogspot.com/_g2GiSIxfdvs/Se-QBg5yE-I/AAAAAAAABKQ/9rST9iRsq6o/s400/grilltime.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5327635239889146850" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size:small;">i do.</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size:small;">Indeed. After we grilled out on Friday (our first really nice day here...followed by almost a straight week of rain/cold/wind/lame), I mentioned to Michael that, though we BBQ'd, nothing we actually ate was...BBQ flavor. He informed me that BBQ is also a verb, so we're good.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size:small;">Anyway, our friend Jared, who is a culinary student here in town and is straight up awesome about eating food we make and making food we can eat, asked Michael and I over to grill out in honor of the beautiful spring day. How could we refuse? At first, he was going to grill some meat for himself, but once we got to the grocery store, he decided that he just wanted to make a bunch of stuff we all could eat, and I couldn't have been happier! </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size:small;">Here's a crappy flash shot of some stuff on the grill.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g2GiSIxfdvs/Se-P6TdxDJI/AAAAAAAABKI/tDGJQrY11kw/s1600-h/onthegrill.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://4.bp.blogspot.com/_g2GiSIxfdvs/Se-P6TdxDJI/AAAAAAAABKI/tDGJQrY11kw/s400/onthegrill.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5327635116022893714" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size:small;">yeah, we grilled bread. wanna make something of it?</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size:small;">Man, that grilled bread was good. It was a rosemary focaccia to begin with, then we brushed it with olive oil and a balsamic reduction. It made a perfect vehicle for this amazing stuff:</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/Se-P6MZDcjI/AAAAAAAABKA/DY4P_G3Vg-8/s1600-h/avocadorelish.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://1.bp.blogspot.com/_g2GiSIxfdvs/Se-P6MZDcjI/AAAAAAAABKA/DY4P_G3Vg-8/s400/avocadorelish.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5327635114124079666" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size:small;">avocado relishhhhh</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size:small;">This was Jared's doing. He makes this avocado relish that's crazy delicious (avocado, red onion, habenero and jalepeno peppers, roma tomatoes, cilantro, lime juice...). Well, the avocado we got at the store was beyond hard. They all were. I had the <span class="Apple-style-span" style="font-style: italic;">brilliant</span> idea to throw them (peeled) on the grill for a few, to see if they softened up. I mean, it's not like we had anything to lose. But everything to gain! Because grilled avocado is freaking fabulous! It got all black on the outside because I wasn't paying attention, but that just added some great smokey flavor. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size:small;">We also grilled up loads of veggies, some marinated tofu, and some veggie italian sausages.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g2GiSIxfdvs/Se-P58RKgAI/AAAAAAAABJ4/eNwYzQFQvP0/s1600-h/skewers.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://3.bp.blogspot.com/_g2GiSIxfdvs/Se-P58RKgAI/AAAAAAAABJ4/eNwYzQFQvP0/s400/skewers.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5327635109796020226" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size:small;">feast your eyes on that</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size:small;">It all came together beautifully to become this:</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/Se-P53YgDLI/AAAAAAAABJw/aP93VVK2A28/s1600-h/grillplate.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 280px;" src="http://1.bp.blogspot.com/_g2GiSIxfdvs/Se-P53YgDLI/AAAAAAAABJw/aP93VVK2A28/s400/grillplate.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5327635108484615346" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size:small;">best. bbq. ever.</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size:small;">So all in all we had: skewers of green and yellow bell peppers, yellow squash, zuchinni, and marinated tofu; sliced portobellas, veggie sausages, corn (on the cob), grilled bread, and that knock your socks off relish. Jared said he didn't miss there being meat at all, that the tofu was awesome, and that even his culinary professor wouldn't be able to tell the sausages weren't real meat (which is awesome, but also kind of gross, if you think about it). We were all stuffed to the max, but there was just enough room for this little fella:</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g2GiSIxfdvs/Se-P5st5vbI/AAAAAAAABJo/shTYKs0IEcM/s1600-h/amusebouche.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 370px; height: 400px;" src="http://1.bp.blogspot.com/_g2GiSIxfdvs/Se-P5st5vbI/AAAAAAAABJo/shTYKs0IEcM/s400/amusebouche.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5327635105621589426" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size:small;">amuse bouche!</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="font-size:small;">In classic Top Chef style, Jared created the perfect bite. I was so jealous.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">Oh, I got a request to show a pic of my new haircut... I don't really have any of the full on haircut because I've taken them all myself, but here's one, sort of (it used to be down to my chin, with no bangs):</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);"><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="http://1.bp.blogspot.com/_g2GiSIxfdvs/Se-TmB3vUnI/AAAAAAAABKY/vArN5DHOA2w/s400/morenewhair.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5327639165749121650" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 265px; height: 400px; " /></span></span></div>allularpunkhttp://www.blogger.com/profile/09358733753059908431noreply@blogger.com23