tag:blogger.com,1999:blog-72768150042314779892024-02-19T01:10:38.949-05:00the amateur veganUnknownnoreply@blogger.comBlogger41125tag:blogger.com,1999:blog-7276815004231477989.post-64272697131353260872011-08-02T20:29:00.002-04:002011-08-02T20:30:00.853-04:00Sauteed Tat Soi with Gingered Tofu Steaks<div style="text-align: center;">Tat soi! G'bless you!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuTEks0H3HJoSzx6_OciVX304814hNquUfMnjligYrdPuZmQWpaYrqOF3_4StUllDl1qB3VtV8UzFcQgoQ_hDi_vylRB4Z11ysf0U7ia213LzICSPgoQdPq67VS6xoRwWYm7PU9vl-TS0/s1600/Tatsoi.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuTEks0H3HJoSzx6_OciVX304814hNquUfMnjligYrdPuZmQWpaYrqOF3_4StUllDl1qB3VtV8UzFcQgoQ_hDi_vylRB4Z11ysf0U7ia213LzICSPgoQdPq67VS6xoRwWYm7PU9vl-TS0/s320/Tatsoi.JPG" width="320" /></a></div><br />
Hello. my amateur vegans! I know it has been a dreadfully long time since my last post. I don't even really have a good reason.. just life, y'know. I kind of found myself checking out in general for a little bit there. It happens. Sometimes you just need to unplug for a bit.<br />
<br />
Anyways! Life is good! We have been delighted with our CSA (Community Supported Agriculture) deliveries each week. OK, so once or twice when Joe asked me what I wanted for dinner, I impulsively shouted, "NOT vegetables!" ha! Overall though, it's been awesome. I will be so sad when it's over. I've tried new fruits (so I never had an apricot before, so what?!), new greens (like this post), and new recipes (again, this post). Plus, the quality of the food has just been downright delicious. Who knew a little 'ol thing like pesticides actually altered the flavor?<br />
<br />
So what I have for you today is a recipe we found while determining what in the world tat soi is! This happy little leafy green is positively one of my favorite things to come out of our CSA so far this year. Well, maybe not the tat soi specifically, but this dish. Loved it. All the credit goes to Joe for finding the recipe at <a href="http://foodblogga.blogspot.com/">Food Blogga</a> (great blog, btw! Check it out!). The dish feels gourmet even though it's really pretty simple.<br />
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So you're still all like, "what is tat soi, yo?" Well! Let me tell you. Actually, let Susan at Food Blogga tell you: "Tat soi tastes like a milder version of mustard greens and has a texture similar to bok choy. It's low in calories yet high in minerals, vitamins, and health-promoting antioxidants." Thanks, Susan! It's very tasty sauteed, and I highly recommend this recipe. It's definitely guest-worthy, and as much as I enjoyed the tat soi, I'm looking forward to sauteeing up the mustard greens we got in our CSA this past Friday!<br />
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I tell ya, sometimes being vegan is just so satisfying. :o)<br />
<br />
and p.s. We served ours over some jasmine rice. yum. <br />
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<u><b>Sauteed Tat soi with Gingered Tofu Steaks</b></u><br />
2 tablespoons soy sauce<br />
1/4 teaspoon rice vinegar<br />
2 teaspoons brown sugar<br />
2 teaspoons lime juice<br />
2 teaspoons minced fresh ginger<br />
1/4 teaspoon cayenne pepper<br />
6 ounces extra firm tofu, cut into "steaks"<br />
1 tablespoon sesame oil, divided<br />
2 small bunches of tat-soi<br />
1-2 teaspoons toasted sesame seeds<br />
<br />
In a small bowl whisk all ingredients from soy sauce through cayenne pepper.<br />
<br />
In a large skillet over medium high heat, add 2 teaspoons sesame oil. Add tofu steaks; cook for 5-7 minutes per side, or until golden brown. Remove from skillet. Add remaining 1 teaspoon sesame oil to skillet; add tat soi; once wilted, add sauce. Reduce heat to medium-low, and cook just until sauce slightly thickens.<br />
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Divide greens on plates. Top with half of the tofu. Drizzle with remaining sauce, and sprinkle with sesame seeds. Serve immediately.<br />
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Enjoy!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7276815004231477989.post-18007611799423159612011-05-26T18:37:00.000-04:002011-05-26T18:37:06.421-04:00Pumpkin Pecan Banana Bread<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJsJ58i0PgX-x9J1LBRZhimDE0YudZ7de68pVc3LyWXT6NginM-dN483Yj7s53EQAydJyKU39y9WtWzkaF1kC7BvWy0vbI-SPeOU5CFznVs3oo1Ezaz6JLPxtqdj1D7ccm5qYMrjqP-qg/s1600/Pumpkin+Banana+Bread.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJsJ58i0PgX-x9J1LBRZhimDE0YudZ7de68pVc3LyWXT6NginM-dN483Yj7s53EQAydJyKU39y9WtWzkaF1kC7BvWy0vbI-SPeOU5CFznVs3oo1Ezaz6JLPxtqdj1D7ccm5qYMrjqP-qg/s320/Pumpkin+Banana+Bread.JPG" t8="true" width="320" /></a></div>I have a confession... minus the tornados and flood damage the folks across the country are suffering from, I am in love with the rainy weather. I'm not exactly a fan of the sun or heat. I sweat profusely without even moving, so you can imagine what 80 degrees and blazing ball of fire does for me. Plus, I just love the cozy of a rainy day. I mean, who doesn't, but I don't mind that it's been raining for 2 months straight! When people declare, "I'm so sick of this rain!" I smile to myself, knowing that this is <em>my </em>time to enjoy the weather just the way it is.<br />
<br />
So one of the things I love about rainy days are baking. It's cool enough to bake, for one, and it just feels right. One of my favorite baked goods is banana bread. You might recall my <a href="http://theamateurvegan.blogspot.com/2010/10/apple-cinnamon-toasteriffic.html">banana bread fail </a>, and thankfully, this was a smashing success. With the addition of pumpkin, it's so moist, with really just a hint of pumpkin. It's definitely still a treat at 350 cal/serving, but man, those 350 calories are so worth it.<br />
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This comes for <em>Skinny Bitch: Ultimate Everyday Cookbook</em>, and with rain on the forecast for this weekend, I have an itch to bake this up.. like right now.<br />
<br />
<strong><u>Pumpkin Pecan Banana Bread</u></strong><br />
2 cups unbleached all-purpose flour<br />
1/4 tsp baking powder<br />
1 tsp baking soda<br />
1/2 tsp cinnamon<br />
1 tsp nutmeg<br />
1/4 tsp allspice<br />
1 tsp salt<br />
1 1/2 cups pumpkin puree<br />
1/2 cup canola oil<br />
1/2 cup almond milk<br />
1 cup evaporated cane sugar<br />
1/2 cup packed brown sugar<br />
1 tsp vanilla<br />
1 banana, mashed<br />
2/3 cup chopped pecans<br />
<br />
Preheat the oven to 350 degrees. Lightly oil a large loaf pan and dust with flour.<br />
<br />
In a medium bowl, mix together the flour, baking powder, baking soda, spices, and salt. Set aside.<br />
<br />
In a separate large bowl, beat together the pumpkin puree, oil, and milk with an electric mixer until well combined. Add the sugars, vanilla extract, and banana, and beat until creamy. In batches, add the flour mixture in until all ingredients are well combined. Stir in the pecans.<br />
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Pour the batter into the prepared pan and bake 1 hour or until a knife or toothpick comes out clean. Remove from the oven and put on a wire rack to cool completely.<br />
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Bet yourself on how long this loaf will last.<br />
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<div align="left"></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7276815004231477989.post-68439126623106156592011-05-01T20:04:00.000-04:002011-05-01T20:04:20.070-04:00Veganized Basil Penne Pasta<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtoQe4cjQL4evT0eV4Yp1vjTRz3W4Hyn0SyEEKv6cteUxRAxU_5_zzqt5Q67WKRo3lEyA255-e4TZAy68-432L7d0FNmBb8qs2H5koedIgcJulwnLxIHlIYoq0lEnTLDorg0gfNE1xzR0/s1600/Basil+Pasta.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtoQe4cjQL4evT0eV4Yp1vjTRz3W4Hyn0SyEEKv6cteUxRAxU_5_zzqt5Q67WKRo3lEyA255-e4TZAy68-432L7d0FNmBb8qs2H5koedIgcJulwnLxIHlIYoq0lEnTLDorg0gfNE1xzR0/s320/Basil+Pasta.jpg" width="320" /></a></div><div style="text-align: left;">This week we planted basil in our herb pot, and when it comes to spices, basil is at the top of my list. The power of fresh basil is such a transformative flavor in dishes, and this pasta speaks to that. This recipe is actually one that I adapted from a non-vegan cookbook, <em>Cook Yourself Thin</em>, which is a great little cookbook. It's also where I adapted the recipe from for my <a href="http://theamateurvegan.blogspot.com/2010/03/pastalicious.html">stuffed shells</a>.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">This is just a yummy, easy, and very fresh tasting pasta dish. A great one to have on hand for a quick weeknight dinner. The original calls for evaporated milk, which is a bit of a creamier sauce, but then you'd be drinking milk from a cow udder - who wants that?!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><u>Basil Penne Pasta</u></strong></div><div style="text-align: left;">2 tsp. olive oil</div><div style="text-align: left;">3 cloves garlic</div><div style="text-align: left;">1/2 cup chopped red onion</div><div style="text-align: left;">3/4 tsp. salt</div><div style="text-align: left;">1 14 oz. can diced tomatoes or whole tomatoes in juice (or, if you don't want to puree this, just buy pureed tomatoes)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">In a large saucepan, heat the olive oil, and add the garlic. Cook the garlic about 3 minutes. Add the onion and a 1/4 tsp. of the salt. Cover, and cook until the onion is softened, about 2 more minutes. Add the tomato, 1/2 tsp. salt, and bring to a simmer. Reduce the heat and simmer very gently 10 minutes. Using an immersion blender to blend to the desired thickness, or you could transfer to a blender and puree. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Meanwhile, cook your penne - 8 oz. (1/2 a box), about 5 minutes in to your sauce cooking. Most pennes usually take 10-13 minutes.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">2 T. - 1/4 cup soy creamer (like Silk - they sell it with the regular dairy creamers)</div><div style="text-align: left;">3-6 T. soymilk/rice milk/almond milk - any of the above</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Stir in the cream and milk to the sauce, and just add to the desired thickness. Simmer 1 more minute.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Drain your pasta, and add it to the sauce, and cook just a minute or two. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1/4 cup vegan parmesan (not essential to the flavor though, so if you don't want to buy this just for this recipe, it's okay)</div><div style="text-align: left;">1/4 cup shredded fresh basil</div><div style="text-align: left;">S&P to taste</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Stir in the parm, basil, and S&P, and serve! It will yield about 4 servings.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Enjoy!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7276815004231477989.post-85040157425816981462011-04-16T18:14:00.000-04:002011-04-16T18:14:13.104-04:00"C" is for (vegan) Cookies!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif4LrxAiWC-kNHMjsV9LpE13rDHnTzrW09DRfsSXLAsDllt-G6uPSzK0p54Ju2bhsBln8hbLOkM0rBMPuhUgotj3o3xrNSlgIzEuQ3eBYPfdCe7anSZC7-thunLEuaKcHfAacghiWlVW8/s1600/Chocolate+Chip+Cookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif4LrxAiWC-kNHMjsV9LpE13rDHnTzrW09DRfsSXLAsDllt-G6uPSzK0p54Ju2bhsBln8hbLOkM0rBMPuhUgotj3o3xrNSlgIzEuQ3eBYPfdCe7anSZC7-thunLEuaKcHfAacghiWlVW8/s320/Chocolate+Chip+Cookies.JPG" width="320" /></a></div>I never really watched Sesame Street. That explains a lot actually. I could never quite figure out why I didn't know how to count to 10 in a Dracula voice or why I, unlike my classmates, harbored an irrational fear of large, yellow birds. Nevertheless, I love the Cookie Monster. How could you not? He's adorable. and he loves cookies... a man after my own heart. <br />
<br />
As you all know by now, I have an insatiable sweet tooth, and eating vegan hasn't changed that. I certainly have less cravings than I used to, which is nice, but I still love a sweet treat more than anything. These chocolate chip cookies are totally delish. Seriously. I like them more than non-vegan cookies. Granted, there's nothing super vegany about these. They still have butter and sugar, and of course, chocolate chippers, but there's no eggs, dairy, etc. But not everything you make has to have nutritional value. c'mon! Live a little! :) <br />
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This is Isa Chandra Moskowitz's recipe, and you should make these. They will not disappoint. <br />
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<strong><u>Vegan Chocolate Chip Cookies</u></strong><br />
1 cup margarine (Earth Balance)<br />
1 1/4 cups sugar (raw or demerara or a sugar substitute like stevia)<br />
1 T molasses<br />
2 tsp. vanilla extract<br />
2 1/2 cups all-purpose flour<br />
1 tsp. baking soda<br />
pinch of salt (the EB butter is already salted)<br />
1 1/2 cups semi-sweet chocolate chips or carob chips (Enjoy Life! brand, Sunspire, or Ghiradelli - just check the label)<br />
<br />
Preheat oven to 350 degrees.<br />
<br />
In a separate bowl, whisk together your dry ingredients. Set aside.<br />
<br />
Cream together the butter and sugar until fluffy. Add the molasses and vanilla and blend until combined. In batches, blend in the dry ingredients until a dough forms. You might start to think you have too much dry ingredients, but it'll be fine. Fold the chips into the dough.<br />
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You might need to roll these in your hands in a ball before you place them on your cookie sheet. The dough might be a bit crumbly. Just go with it, roll 'em up, and place them on your baking sheet.<br />
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Bake 8-10 minutes or until slightly browned. Let cool on the sheets for about 5 minutes, and then transfer to a cooling rack. <br />
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Pour a nice, tall glass of rice milk and enjoy :)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7276815004231477989.post-41878877844534072482011-03-25T12:02:00.000-04:002011-03-25T12:02:21.705-04:00Vegan (Homemade) Sushi<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiSWBQYPQTlL1FGXClRMMoXaatRC5SaXCg6Cyfg7msNW9DOfpzK7y58GpxcYOeklRo2cnPjuufH5T3JUzdPsG7LfZ6CrqzzCdXA7y6Q3yiOCfZ8yYAMF4BTazdp1CAAGa5tUQqiemH7fQ/s1600/Sushi+B+01.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiSWBQYPQTlL1FGXClRMMoXaatRC5SaXCg6Cyfg7msNW9DOfpzK7y58GpxcYOeklRo2cnPjuufH5T3JUzdPsG7LfZ6CrqzzCdXA7y6Q3yiOCfZ8yYAMF4BTazdp1CAAGa5tUQqiemH7fQ/s320/Sushi+B+01.JPG" width="320" /></a>Spring is upon us, and as I sadly say goodbye to some of my favorites soups and stews, I say hello to some bright and flavorful meals. While sushi is good anytime (and good for you), I think it's a great springtime treat. It's tasty, light but filling, and relatively easy to make. Joe is my sushi chef, and I'm lucky to have him. He does all the rolling, and if I were the one rolling, I might have to revise the last sentence and that bit about "relatively easy to make." ha! I haven't exactly <em>tried</em> to roll up my own sushi, but Joe does it so well.. why would I impose? ;)</div><br />
I also enjoy the versatility of this dish. It's a great way to use up veg, and the veggies are raw, so you'll get the optimum vitamin/mineral benefits from them. And don't forget the seaweed! Does the thought of seaweed gross you out? It really does not taste crazy, and I have picky tastes. Besides, I love thinking about all the good stuff I'm getting! I really like this site touting the goodness of sea vegetables: <a href="http://www.oceanvegetables.com/seaweed-benefits.html">http://www.oceanvegetables.com/seaweed-benefits.html</a> Ideally, eating a sea vegetable once or twice a week is recommended for vegans, but that never happens for me. We do eat sushi regularly, though, or we'll throw some kombu in a soup. <br />
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So there isn't really a recipe for sushi other than the for the rice. Then you can just roll in whatever you like. My favorite combo is rice with veganaise, marinated tempeh, carrots, avocado (duh), cucumber, daikon. You could also spread on some umeboshi plum paste, which is tasty, and Joe likes that a lot. Play with it, and try new combinations. It's a fun dish to make with a friend or spouse or even to play host at a sushi party! ha. That sounded cheesy, but I really do think that'd be fun. <br />
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<strong><u>Sushi Rice</u></strong><br />
3 cups water<br />
2 cup uncooked short-grain brown rice, rinsed<br />
2 T brown rice vinegar<br />
1 T mirin<br />
<br />
Combine the water and rice in a pressure cooker (or follow stove-top direction from the rice package). Bring the pressure to high over high heat. Decrease heat to med-low and simmer for 10 minutes. Remove from heat and allow the pressure to come down for another 10 minutes. <br />
<br />
Transfer the rice to a large bowl and drizzle the vinegar and mirin over. Gently toss the rice to coat. Set aside until you're ready to use. <br />
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<strong><u>Marinated Tempeh</u></strong><br />
1/4 cup tamari<br />
2 T water<br />
1 T minced ginger (or about a tsp. ground ginger)<br />
1 T Dijon mustard<br />
1 tsp toasted sesame oil<br />
4 ounces tempeh<br />
1 tsp canola oil<br />
<br />
Whisk the tamari, water, ginger, mustard, and sesame oil in an 8 inch square baking pan. Cut the tempeh in half horizontally, place in the marinade, and turn to coat. Cover and marinate for 1 hour, turning halfway through. <br />
<br />
Preheat the broiler. Line a heavy, rimmed backing sheet with foil and brush with the canola oil. Transfer the tempeh to the pan in a single layer, preserving the marinade. Broil for 5 minutes or until golden on top, Turn the tempeh over, brush with the remaining marinade. Broil for 5 more minutes. Cool completely. Slice into strips for the sushi.<br />
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<strong><u>Lemon-Ginger Dipping Sauce</u></strong><br />
1/2 cup tamari<br />
1/2 cup lemon juice<br />
2 T mirin<br />
2 tsp. minced ginger (or some crushed ginger)<br />
<br />
Whisk all together! Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7276815004231477989.post-66591524169053146592011-03-01T16:59:00.002-05:002011-03-01T17:07:19.130-05:00Vegan Tacos.. Now with Lentils!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjexWC2OqJcAs-vBrTd6Tl8D1PafpUW7dvvjljeePnC32mQdfwABq2rlklnnP1wu00EIWcGZMSbGt5TKmkkWN_GIHTjh_O120_wKorCmuT2s2-5J3JKWZRdnQIpVD49biQsiixiJUD3FxU/s1600/DSCF2925.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjexWC2OqJcAs-vBrTd6Tl8D1PafpUW7dvvjljeePnC32mQdfwABq2rlklnnP1wu00EIWcGZMSbGt5TKmkkWN_GIHTjh_O120_wKorCmuT2s2-5J3JKWZRdnQIpVD49biQsiixiJUD3FxU/s320/DSCF2925.JPG" width="320" /></a></div>Taco Tuesday alert! and oh so classic! This recipe comes from my latest and greatest vegan cookbook from the Skinny Bitch herself, Kim Barnouin. It's called Skinny Bitch: Ultimate Everyday Cookbook. While some of the recipes have had some incomplete instructions, it's a beautiful book and the food has been really tasty so far. I honestly want to make 99% of the recipes in here. How often does that really happen? Like I could have a Julie & Julia experience and start at page 1, cooking my way to the end. It just came out, so I forgive the typos. I think that happens a lot with the first printing. If you're in the market for a new book, I recommend this one wholeheartedly. Totally accessible. <br />
<br />
Now go ahead and enjoy this addition to your TT repertoire!<br />
<br />
<u><strong>Lentil Tacos with Fresh Salsa</strong></u><br />
4 cups water<br />
1 cup dried green lentils<br />
2 T diced white onion<br />
2 T olive oil<br />
S&P, to taste<br />
2 T tomato paste<br />
2/3 cup diced cherry tomatoes<br />
2 T finely sliced red onion<br />
1 garlic clove, minced<br />
3 tsp lime or lemon juice<br />
1 T finely chopped cilantro<br />
corn tort shells<br />
1 avocado (or prepare some guac)<br />
shredded lettuce<br />
<br />
In a med saucepan, bring the water to a boil over high heat. Add the lentils and white onion. Return to a boil and then reduce heat, cover, and simmer until soft, 30-40 minutes. Drain any remaining water, and place half the lentils in a blender or food processor. Process while drizzling 1 T of the oil into the mixture. Season with S&P, to taste. Add the tomato paste and puree until combined. Put the lentil mixture in a bowl and stir in the remaining lentils.<br />
<br />
In a separate bowl, mix together the tomatoes, red onion, garlic, juice, cilantro, and remaining oil, for the salsa. Add S&P to taste.<br />
<br />
Prepare your tacos, and top with avocado slices (or guac), salsa, and lettuce. <br />
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Enjoy!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7276815004231477989.post-53588193273764545972011-02-11T14:13:00.000-05:002011-02-11T14:13:00.282-05:00Chocolate Cupcakes with Fudgey Frosting<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSAgEsF6V75CdrCESXWeobTO0tyOoZcMaHr82axb5bp2IdxmSBVnxPV3T00WKwMpY93N4xc_AR7DiKyPvTrFPAkYKgJ8mBhiMJfzqipUAV3pMbvaf7zpLu7Ic2EKgeRQSQIGjOU9WEPSs/s1600/DSCF2810.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSAgEsF6V75CdrCESXWeobTO0tyOoZcMaHr82axb5bp2IdxmSBVnxPV3T00WKwMpY93N4xc_AR7DiKyPvTrFPAkYKgJ8mBhiMJfzqipUAV3pMbvaf7zpLu7Ic2EKgeRQSQIGjOU9WEPSs/s320/DSCF2810.JPG" width="320" /></a></div><div style="text-align: center;">Happy Vegan Birthday to ME! </div><br />
Welcome, everyone! It's my one year vegan birthday today, and I'm glad you're all here to celebrate with me. It's been an amazing year of new experiences, new flavors, and new priorities. When I first set out on this adventure, I was so excited, and so.. determined. I was nervous, but I kept speaking to myself positively ,and without pressure. We are, afterall, our own worst critic, so I always remembered that these were <em>my </em>changes to <em>my </em>diet. If I wanted to eat a dessert without regard to what was in it, so be it. If I wanted a piece of pizza, I ate it. That's my advice to anyone looking to eat vegan... or any diet, really. (and by diet, I don't mean Atkins or South Beach, or eat your weight in cabbage, or eat 100 calories M-F and go shithouse on Saturday and Sunday.. no, none of that. By diet, I just mean, simply, what you eat on a regular basis). If we put too much pressure on ourselves to conform to guidelines, and we consequently "fail", the experience has lost something. It no longer becomes an endeavor or an adventure. Instead it becomes work.. something else on the "To Do" list. <br />
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Listen, if there's one thing I learned becoming a yoga teacher, it's to be present in our experience daily - keyword: daily. I didn't begin to eat vegan with dreams of becoming a size 0 (didn't happen), or having bountiful energy like a Tigger (though I do have a ton more energy), or thinking this was the answer to all of my problems (it wasn't). There's nothing wrong with wanting all of that, but if it doesn't happen.. then what? As a wise guru (for real. he's a guru) told me, "You cannot put conditions on your happiness." These are my words to live by. In other words, you can't live your life constantly telling yourself, "I will be happy when... I'm a vegan... I make more money... I lose 10 lbs... [fill in the blank]" Because you will very well reach those points in your life, but how did you feel getting there? Or more honestly yet, how do you feel once you get there? Probably the same as you did when you started. Therefore, work towards positive changes, but don't miss out on the good in the every day, waiting for what may or may not result in happiness or rather, fullfillment. You dig? This is your life on your terms. Who else are you living it for? Whose terms are you conceding to? <br />
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Alas, I digress. You want more of that? You come to my yoga class. In the meantime, on to the birthday celebration! I have loved so many of the recipes Joe and I have made this year, and it'd be hard to pick one favorite, but I'll do my best. Here are some year 1 favorites: <br />
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<strong>Bread/Appetizer/Side Dish: </strong>Apple Cinnamon Toastie from <em>Babycakes </em>(vegan, sugar free and gluten free!) <br />
<strong>Soup</strong>: Isa's White Bean, Quinoa and Kale soup from <em>Appetite for Reduction </em><br />
<strong>Main Course</strong>: Chloe's Black Bean burgers with Mango Salsa and Guacamole with Sweet Potato Fries <br />
<strong>Dessert</strong>: Moosewood's Chocolate Cake with Chocolate Ganache frosting <br />
<strong>Restaurant</strong>: Vegitteranean! Although an honorable mention must go to my local hangout - Treehugger's (especially for their Scarlett Maccaw salad) <br />
<strong>Cookbook</strong>: Gotta go with with <em>Real Food Daily </em>by Ann Gentry <br />
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Now, on to today's recipe. What's more appropriate for a birthday than cupcakes?! Ok, maybe an entire cake, but that is like, soooo 2009... although I've heard that cupcakes are soooo 2010, but I digress. I made these in 2010, so that still counts as being fab. I love these. Fluffy and moist chocolate cake on the bottom, fudgey chocolate frosting on top. Vegan what? Thank you, Isa! <br />
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<strong><u>Chocolate Cupcakes</u></strong><br />
1 cup soymilk<br />
1 tsp. apple cider vinegar<br />
3/4 cup granulated sugar<br />
1/3 cup canola oil<br />
1 tsp. vanilla extract<br />
1/2 tsp. almond extract, chocolate or more vanilla extract<br />
1 cup all-purpose flour<br />
1/3 cup cocoa powder<br />
3/4 tsp. baking soda<br />
1/2 tsp. baking powder<br />
1/4 tsp. salt<br />
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<em>Preheat oven to 350 degrees and line muffin pan with liners. Set aside.</em><br />
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<em>Whisk together soy milk and vinegar and set aside for a few minutes to curdle. Add the sugar, oil, extract to soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add your drey ingredients to the wet and beat until no lumps remain.</em><br />
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<em>Pour into liners, filling three-quarters of the way. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Transfer to cooling rack, and let cool completely.</em><br />
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<strong><u>Thick Chocolate Fudgey Frosting</u></strong><br />
1/2 margarine, softened at room temperature (I use Earth Balance)<br />
1/2 cup agave nectar<br />
2 tsp. vanilla extract<br />
1/3 cup cocoa powder<br />
1/2 cup soy milk powder (I found this at Nature's Bin, so I bet you could find these at a Whole Foods)<br />
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<em>Beat margarine and agave with an electric mixer at medium speed till smooth. Whisk in vanilla, then slowly fold in the cocoa powder. Slowly beat in the soy milk powder at low speed. If it seems too firm, slowly add in some more agave.</em>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-7276815004231477989.post-4215009645865543272011-01-31T19:08:00.000-05:002011-01-31T19:08:16.102-05:00Stuffed Calzones<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2lQsxWp8gCWUSudp1mSi4LKjFvusCvakRUcziv5mIRodFSxiaCrf2OREm9RCaCr8E4zPfc6PBWeBy-2EIcY5bkxW4B3k7hFN97rFM0Y3LwRv5SQNWuQ4mR7dDL7gp8IH4W2UwsC_QLuA/s1600/Calzone+02.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2lQsxWp8gCWUSudp1mSi4LKjFvusCvakRUcziv5mIRodFSxiaCrf2OREm9RCaCr8E4zPfc6PBWeBy-2EIcY5bkxW4B3k7hFN97rFM0Y3LwRv5SQNWuQ4mR7dDL7gp8IH4W2UwsC_QLuA/s320/Calzone+02.JPG" width="320" /></a></div>When I was in middle school, Friday nights always meant pizza and a video rental. yes, a video. VHS. I remember setting up the TV trays, getting out the napkins, and having some laid-back family time. I always enjoyed it. We're not a fancy family. We're snuggly. To this day, I find great comfort in dinner and a movie with the hubs. Plus, Joe and I make some mean air popped corn with Earth Balance butter and nutritional yeast. yum! Admittedly Joe makes it better than I because he's not afraid to use a lot more topping than I am, and I quite happily turn a blind eye to this. Last night, for example, we whole-heartedly enjoyed a bowl 'a corn and Easy A (a flick I LOVED, btw.)<br />
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These days I no longer order delivery from "The Pizza Dude" (really, that was the name of the pizza place!), and more times than not we make our pizza and calzones at home. It does take a bit of work.. well, not so much work as just planning ahead to allow time for the dough to rise. I always feel it's worth it, and I never feel the guilt or well, grossness, that I do after eating store bought 'za. As <a href="http://www.jimgaffigan.com/">Jim Gaffigan </a>says, "Did I just eat that or rub it on my face?" Now, who wants that?<br />
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This is a dough well-suited for calzones or a thinner, denser crust for a pizza. I like it for calzones because it's not too thick, and it doesn't over power the filling.<br />
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<strong><u>Calzone Dough</u></strong><br />
2 1/4 tsp active dry yeast<br />
1/2 tsp brown sugar<br />
1 1/2 cups warm water (not hot, but not quite lukewarm either. if you want to get techy, 110-115 degrees)<br />
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<em>Dissolve the yeast and sugar in the water in a medium-large sized bowl, and let sit for 10 minutes. You want to see a sort of foam happening on top of the water mixture so that you know your yeast has activated.</em><br />
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<em>Add in some seasonings here. You really can't go wrong. I typically do:</em><br />
1 tsp. garlic salt<br />
1 tsp. oregano<br />
1 tsp. basil<br />
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<em>Also add in some oil, and mix well:</em><br />
2 T. olive oil<br />
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<em>Time for the flour! I like to do about half and half unbleached white all purpose flour and whole wheat flour, but do what you like. It might take some time to figure out what kind of ratio you like - if any. To begin, mix in:</em><br />
2 1/2 cups of flour<br />
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<em>On a clean surface, sprinkle some flour, and turn your dough out onto the surface. Knead in additional flour until the dough is no longer sticky. Keep kneading - about 10 minutes all together, until the dough is elastic. Don't be intimidated about kneading the dough! Just push with the heel of your hand, fold the dough in half, turn it 1/4 turn, repeat, repeat, repeat! Easy peasy!</em><br />
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<em>Oil your bowl, and place your dough in there. Cover with a cloth, and allow to sit and rise at least 1 hour. After the hour (or more), punch the dough down to form a tight ball. Let it relax a little (maybe 10 minutes), and then get ready to roll. Cut your dough into equal sections - about 6. Then roll out those individual sections for your individual calzones. </em><br />
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<em>Lay your filling on one half of the circle, fold, and poke some air vents! Place on a greased baking sheet, or even better, a parchment paper lined sheet for easy clean up!</em><br />
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<em>Bake at 425 degrees for about 20-25 minutes - until crust is golden and center is heated through.</em><br />
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<em>*A Note About Fillings: If you're using veggies, saute them up just briefly before stuffing the calzone. Just with a little bit of oil, or boil the broccoli, etc. </em><br />
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Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7276815004231477989.post-8322369094309990512011-01-15T22:23:00.000-05:002011-01-15T22:23:31.774-05:00Quinoa, White Bean & Kale Stew<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXWtU_u2w9T8ip7zoY0gDnc3UZ3EudQl-rGgQYlfOs3xSWdn7MJgHyItwHf_5n0U2jdMrsmhuW4IofWxDNkjeM_L9xeljmHjl1G4AmjVYmeK61VClscibhmFHmeAerFRcR2pJBNR8GrKg/s1600/DSCF2862.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXWtU_u2w9T8ip7zoY0gDnc3UZ3EudQl-rGgQYlfOs3xSWdn7MJgHyItwHf_5n0U2jdMrsmhuW4IofWxDNkjeM_L9xeljmHjl1G4AmjVYmeK61VClscibhmFHmeAerFRcR2pJBNR8GrKg/s320/DSCF2862.JPG" width="320" /></a></div><br />
Book to store to table to blog. The fastest turnover in amateur vegan blog history. That's because I freaking love this stew! I had originally planned on posting the recipe for a, coincidentally, quinoa vegetable soup, but we made this tonight for the first time, and I just loved it, and I wanted to share immediately!<br />
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This comes from Isa's just released book <i>Appetite for Reduction</i>, and I finally received my copy from the library hold line. I've only had it for a week, and we've already cooked up 4 recipes, and I have every intention of having it for my own. It's awesome. The idea is to provide healthy, low fat, vegan recipes.. oh, and they're incredibly tasty, and so far, super easy. This lady just never disappoints.<br />
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Anyways, back to the rock your tastebuds stew. Joe and I ventured out to the Akron area today in search of the bakery that supplies the treats for the restaurant Vegitteranean. Sadly, our 40 minute trek lead us to a "closed for vacation" sign. What are the chances?! Don't they realize people NEED their delightful bakery fix?! Oh, the humanity! Fortunately, just down the street, there is a Breadsmith bakery. They have amazing bread. There is one in Lakewood just a block away from Nature's Bin, and it's oh-so yummy. We picked up a nice, cracked wheat french boucle, and headed a little further down the street to Mustard Seed Market to get our goods. If you live in that direction, check them out for all your vegan groceries. They got what you need!<br />
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One of the things I love the most about this recipe is the inclusion of kale. This is such a super veg, and I admittedly don't eat it enough. Adding it to a soup is a really easy way to incorporate it into a diet. Kale is packed with Vitamins A, C and K plus dietary fiber and protein, just to name a few benefits. <br />
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Without further ado, I present Isa's Quinoa, White Bean & Kale Stew!<br />
Also, since I have them available from the book, some nutrition facts for you: only 300 calories per serving, 14 grams of protein, 9 grams of fiber, 210% of your DV of Vitamin A, and 150% of your DV of Vitamin C. pretty awesome, huh?<br />
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<b><u>Quinoa, White Bean & Kale Stew</u></b><br />
<i>Herb blend</i><br />
1 tsp. dried marjoram<br />
1 tsp. dried thyme<br />
1/2 tsp. dried rosemary<br />
Freshly ground pepper<br />
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<i>Everything else</i><br />
1 tsp. olive oil<br />
2 cups thinly sliced leeks (about 1 average sized leek)<br />
1 tsp. salt<br />
4 cloves garlic, minced<br />
1 large carrot, peeled, cut into medium dice<br />
1 large parsnip, peeled, cut into medium dice<br />
8 cups veg broth<br />
1 1/2 lbs. Yukon Gold potatoes, cut into medium dice<br />
1 cup dried quinoa<br />
1 (15 ounce) can white beans, drained and rinsed<br />
1 bunch kale, coarse stems removed, torn into bite-sized pieces<br />
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First, prepare the herb blend by stirring all the ingredients together in a small bowl.<br />
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Preheat a 4-quart pot over medium-high heat. Saute the leeks and garlic in oil with the salt for about 3 minutes, or however long it takes you to prep your carrot and parsnip. Add the carrot and parsnip, along with the herb blend, turn the heat to high, and saute for a few seconds.<br />
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Add the veg broth, potatoes and quinoa. Cover and bring to a boil. Once boiling, lower the heat to medium and cook for 15 minutes, until the potatoes and quinoa are tender. Add the kale and beans, and cook, stirring frequently, until the kale is wilted. Cover and simmer over low heat for 5 more minutes. Taste for salt.<br />
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Enjoy!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7276815004231477989.post-67576879526564773052010-12-22T09:12:00.000-05:002010-12-22T09:12:43.341-05:00Vegansgiving's Pumpkin Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7ik3ACtGziR1SJG8nCnQfmCwWqHcJPk4y3QtJ1V1pd8Q2aLYXXmA-j5sE3LWAo-3_9WIqhzDRt2isEnOoBaudiwO5XCYsYFsLjoLrBdu73X_Pbb76eGzD9bF04hpgq3LZ9QVEJEi56o/s1600/DSCF2835.JPG" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7ik3ACtGziR1SJG8nCnQfmCwWqHcJPk4y3QtJ1V1pd8Q2aLYXXmA-j5sE3LWAo-3_9WIqhzDRt2isEnOoBaudiwO5XCYsYFsLjoLrBdu73X_Pbb76eGzD9bF04hpgq3LZ9QVEJEi56o/s320/DSCF2835.JPG" /></a></div><br />
Last but not least... dessert!<br />
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What's Thanksgiving without pumpkin pie?! Well, Vegansgiving dare not disappoint! <br />
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So here's the thing. I suck at making pie crusts. I don't know why. I have a bevy of culinary skills in my repetoire. Pie crust making just isn't one of them. Bagels? check. Donuts? Check. Cakes and cupcakes? Check. Sugar cookie cut-outs? yep, that too. I've tried a few times, and they come out fine, but it's always a hassle, and not worth all the effort. I'll keep working on it, but for dinners that involve a lot of other dishes, I'll just stick with the pre-made crust of the vegan variety. I used Immaculate Baking Co.'s crusts, which I found at The Bin, and they worked out well, and tasted good too. Especially with a pumpkin pie, who cares about the crust? It's all about the filling. <br />
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I could have drank this filling. <br />
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I found this recipe on the VegetarianTimes website, and it had a lot of rave reviews, so I thought I'd trust the VT folks on this one. It is also tofu-free, which is cool. No fermented beans in MY pie, dammit! Okay, so I don't really have anything against tofu, but yanno, soy is in a LOT of stuff, and I think too much of any one thing is no good, so if I can avoid using soy sometimes, I take that opportunity. Oh, and some of the reviews said this one was better than ones they had made with tofu.... but it's TOTALLY about the health thing too, guys! <br />
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We also made an awesome apple pie with a gingerbread crust courtesy of Isa Chandra Moskowitz, and pumpkin donuts, but we gobbled those up before we had a chance to document their greatness in digital history. We'll just *have* to make them again... such a chore to eat spicy gooey goodness! <br />
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<b><u>Pumpkin Pie</u></b><br />
2 cups canned pumpkin or homemade pumpkin puree<br />
1 cup soymilk or rice milk<br />
3/4 cup sugar (I used turbinado)<br />
1/4 cup cornstarch (I used arrowroot)<br />
1/2 T. molasses<br />
1 tsp. vanilla<br />
1 tsp. ground cinnamon<br />
1/2 tsp. salt<br />
1/2 tsp. ground ginger<br />
1/4 tsp. ground or fresh grated nutmeg<br />
1/4 tsp. ground allspice<br />
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Preheat oven to 425 degrees. <br />
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Mix all the ingredients until nice and smooth. Pour into prepared crust, and bake 10 minutes. <br />
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Reduce heat to 350 degrees. Continue baking until filling is set, about 50 minutes. Set on a wire rack to cool completely, and refrigerate overnight before serving.<br />
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Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7276815004231477989.post-21157178906766745692010-12-19T12:14:00.000-05:002010-12-19T12:14:11.545-05:00Vegansgiving's Cranberry Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXe2LbbYV_PV5OgSTIzhl0fbs08pDVUWt1jNk7MxmV4TT6tZMYPqf207ZvvActDMccWvMg_BHvrBwhLAwxrQxRJsaxRmoU9jR2YeC4ZunA7LR3FqWjxKq7nWR3Y_8CO2yJ_dL4rz004Qs/s1600/DSCF2827.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXe2LbbYV_PV5OgSTIzhl0fbs08pDVUWt1jNk7MxmV4TT6tZMYPqf207ZvvActDMccWvMg_BHvrBwhLAwxrQxRJsaxRmoU9jR2YeC4ZunA7LR3FqWjxKq7nWR3Y_8CO2yJ_dL4rz004Qs/s320/DSCF2827.JPG" /></a></div><br />
When we were kids, my sisters and I would traditionally eat cranberry sauce (the deliciously gelatinous canned variety), and then drink milk directly afterwards. If you've ever done this, you know the torture that ensues. I don't know what happens when those two things combine in your mouth, but it is downright wretched. I'm pretty sure it was one of the things that got Guantanamo shut down. Check out this sweet picture of me enduring the ritual way back when... <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWquRBOr6L680-0ooaOuQK7v3DnTgCfbjMY4zJpupB_CwbWq5NSOHiwOIUaaQ9ZOd5MEXfQr_go4zrBt3oc2kX8cMMhir6V1RTaxdIgeZoeCXbDWYQ5TsXg3CG-Jom3X2PLzFXkAaRDw/s1600/scan0002.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWquRBOr6L680-0ooaOuQK7v3DnTgCfbjMY4zJpupB_CwbWq5NSOHiwOIUaaQ9ZOd5MEXfQr_go4zrBt3oc2kX8cMMhir6V1RTaxdIgeZoeCXbDWYQ5TsXg3CG-Jom3X2PLzFXkAaRDw/s320/scan0002.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5552393938822573186" /></a> <br />
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and, just to answer the question I know you ALL have.. no, I wasn't a full time model in high school. I know, it's shocking. ha! <br />
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Fortunately for me and my sisters, Thanksgiving this year didn't include canned cranberry sauce or milk, so the tradition had to finally come to an end. Our cranberry sauce is Joe's special dish each year, and it's deeelicious. Fresh cranberries, orange juice, and a spice sack (no, not THAT kind of sac. pervs.) It's super simple, and you can make it a day or two ahead of time.. in fact, I suggest you do for better flavor kapow-ness! <br />
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<strong></strong><b>Cranberry Sauce <br />
</b>2 cups fresh cranberries <br />
1/2 cup orange juice <br />
1/4 cup water <br />
2 1/2 whole cloves <br />
2 1/2 whole allspice berries <br />
1 1/2 cinnamon sticks <br />
1 cup sugar <br />
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Place fresh cranberries and water and OJ in a medium saucepan over medium heat. Wrap cloves, allspice berries and cinnamon sticks in a spice bag (like cheesecloth). Place the bag in the water with cranberries. Cook until cranberries begin to burst, about 10 minutes. Stir in sugar and reduce heat to low. Continue cooking 5 minutes, or until sugar has dissolved. Remove from heat and allow to cool. Discard spice bag. Chill in the refrig 8 hours, or overnight.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7276815004231477989.post-27721169150035623952010-12-03T11:19:00.005-05:002010-12-04T17:14:43.095-05:00Vegansgiving's Potaters<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSdEylkv0SFqS5bTEoSkQkqg8_75WalvFRj03vTwYcJgUmIDi5gsV_oYuPV8AUkXwbcCGxUUtO39nBkOdCPJc-Of60EZPzPOLFzX-ZXXx_bFStCgflUPe89K1CJAKSEvkzd9R51lvALk8/s1600/DSCF2828.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 240px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5546492436029339506" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSdEylkv0SFqS5bTEoSkQkqg8_75WalvFRj03vTwYcJgUmIDi5gsV_oYuPV8AUkXwbcCGxUUtO39nBkOdCPJc-Of60EZPzPOLFzX-ZXXx_bFStCgflUPe89K1CJAKSEvkzd9R51lvALk8/s320/DSCF2828.JPG" /></a> I think the 2 biggest hits of the savory side of Thanksgiving were the potatoes, both came out so great, and I was so glad. I think the potatoes are a huge part of the meal, and I've always kind of been obsessed with getting them exactly right. I think I've tried a new regular mashed recipe every year, and while they've been tasty in the past, they've been loaded with milk and butter and cheeses, twice baked, had bread crumbs on top, etc. This recipe from Real Food Daily is vegantastic, and there's no butter! I freaking love that.<br /><br />The other potato dish is a sweet potato mashed with bananas, and a brown sugar and pecan crumble on top. It's one we've been making for a few years, some years more successful than others. I think it was last year that I let myself be confused by the orange colored "yams" vs. the yellowish "sweet potatoes" at the store. I mean, wtf? I have googled this, heard explanations on the Food Network, and it still confuses me. Why are all sweet potato recipes made with the orangey colored veggies, but yet those are labeled as yams? Sigh. I digress. I skipped the name calling this year, and just bought the orange guys, because I knew that's what I needed, even though they weren't called "sweet potatoes." I made sure they were good and roasted, and I think that made all the difference. They were supremely sweet and smooth.<br /><br />So let's break 'em down. I'll start with the garlicky mash from Real Food Daily. After dinner my sister commented on how much she liked them, but was sad because they must have been so bad for her, calorie wise. I was so pleased to tell her that they only additives to the dish was garlic, soymilk, S&P.<br /><br /><br /><br /><strong><u>Garlicky Mash Potatoes</u></strong><br /><p>3 lbs. Yukon Gold potatoes, peeled and cut into 1 1/2 inch cubes<br />4 cloves garlic, peeled<br />1 1/4 cups plain soymilk<br />2 T olive oil<br />1 tsp. sea salt<br />fresh ground pepper to taste<br /></p><br /><p>Combine the potatoes and the garlic in a large saucepan, and add enough water to cover by 1 inch. Bring to a boil over high heat, cover, and boil over medium-low heat for 18 minutes, or until the potatoes are tender. Drain, then return the potatoes and garlic to the saucepan and mash until smooth. Mix in the soymilk, olive oil, salt and pepper. </p><p>Enjoy!<br /><br />As much as I tried to force my oldest sister to try these sweet potatoes, I couldn't get her to do it. She has never liked sweet potatoes, and I have to agree. I'm not bananas about them in their traditional form. I love this recipe, and I love sweet potato fries, but I just don't like to eat them like I would a traditional baked potato. Everyone was raving about them, and I threatened to withhold dessert until she took a bite, but we let it slide... this year. :) Plus, that just meant more leftovers for Joe and I! can't complain about that. </p>The idea of this mix is kind of odd.. sweet potatoes and bananas? But you roast them both, and it's just really sweet and yummy. dessert-like, even.<br /><br />Oh, and if you want to save on calories with a potato recipe, this isn't it. Choose the former.<br /><br /><strong><u>Sweet Potato Mashed with Bananas</u></strong><br /><strong><em>Tyler Florence</em></strong><br /><br /><p>5 sweet potatoes, roasted (took me about 1.5 to roast)<br />4 bananas, unpeeled, roasted (about 10-15 minutes)<br />1 cup unsalted butter, softened<br />1/4 cup honey<br /></p><p>Preheat the oven to 400 degrees, and roast your sweet potatoes. Add the bananas the last 10-15 minutes of roasting. They should be very soft. When cool enough to handle, peel the potatoes and scoop out the flesh into a large bowl. Add the bananas. Add 1/2 cup butter and the honey to the mixture and whip with a wooden spoon until smooth. Spread into a pan (9x13ish is good).<br /></p><p>3/4 cup brown sugar<br />1/2 cup all purpose flour<br />1 1/2 cups chopped pecans</p><p>In a separate bowl, mix together the sugar, flour, and pecans. Add the remaining 1/2 cup butter to create a crumble using your hands, forks, or pastry blender. Spread this crumble over your potatoes and bake, 20 minutes.<br /></p><p>You can make the potato mixture ahead of time and just keep it refrigerated. Then just make the crumble before you bake it, and bake a little longer - about 40 - 45 minutes, or until heated through.<br /></p>Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7276815004231477989.post-46332872696542163452010-12-03T10:03:00.006-05:002010-12-03T11:58:41.842-05:00Happy Vegansgiving!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy5nhMSXrXmMQ7m7ptVQrPbbSF3o8aW9RYk6Uh81poIiiJrMg90dERDF4uCb6CVQD7r0rE7MAKA9El_lX74byJyIt54GEUfPqaHOhXvjWKgU6-i2tKvDMJccS1L1rjhB1O3pq4T9XgTck/s1600/DSCF2832.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5546487417751530386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy5nhMSXrXmMQ7m7ptVQrPbbSF3o8aW9RYk6Uh81poIiiJrMg90dERDF4uCb6CVQD7r0rE7MAKA9El_lX74byJyIt54GEUfPqaHOhXvjWKgU6-i2tKvDMJccS1L1rjhB1O3pq4T9XgTck/s320/DSCF2832.JPG" /></a> It's been so long since my last post, but have no fear! I have a vegan extravaganza coming your way in the form of Thanksgiving. Please contain your excitement. Thanksgiving has been a tradition for the hubs and I for the last 5 years, and it's something we really love to do. Joe's not into other holidays... like, not even birthdays (yeah, I know. total bummer.), so this is a holiday we can get into, especially since we both love to cook.<br /><br />This year was a bit of an experiment since it was the first year I have been eating as a vegan. We decided to have a turkey for the omnivores, which I was kind of having heebie jeebies over, but we just made sure we bought a happy organic, free-range, raised on an Ohio farm, turkey, and that appeased my squeamishness about the whole thing. So there was the turkey, and then all the sides were vegan. For a couple weeks leading up to the big day, we were doing some taste testing. My hope was that we could find a turkey substitute to present to everyone, and ideally they would poo over it, and next year we could forego the turkey. ha! It didn't quite happen. We made a couple good faux turkey dishes, but I'm not sure they could replace the deep-seated love for the holiday bird. We'll keep working on it.<br /><br />In the hustle and bustle of dinnertime, we didn't get as many pics as I would have liked, but Joe managed to capture the highlights. <br /><br />The full menu... drum roll please...<br /><div align="center">Turkey Lurkey</div><div align="center">Isa's Vegan Cornbread Stuffing with Pears and Walnuts</div><div align="center">Veganized Bacon & Apple Stuffing</div><div align="center">Bryant Terry's Crisp Green Beans in Garlicky Vinaigrette</div><div align="center">Golden Nibblets (yeah, ok. corn.)</div><div align="center">RFD's Garlicky Mash Potatoes</div><div align="center">Veganized Sweet Potato Mashers with Banana</div><div align="center">Veganized Cranberry Sauce</div><div align="center">Chloe's Pumpkin Penne</div><div align="center">Vegan Pumpkin Pie</div><div align="center">Isa's Apple Pie with Gingy Crust</div><div align="center">Veganized Pumpkin Donuts with Cider Glaze</div><div align="center"> </div><div align="left"><br /></div><div><br />I know, you're totally jealous that you weren't at the Zillwocks this year. It's okay. Have some more leftovers, take a nap, and try one of these recipes!</div><div align="left"> </div><div align="left">In the interest of time & space, I won't post every single recipe, but I will post my faves! Stay tuned, veganizers!</div><div align="left"> </div><div align="left">Love,</div><div align="left">Ann<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7276815004231477989.post-13249018432268152922010-10-27T08:22:00.007-04:002010-11-15T19:45:11.582-05:00Apple Cinnamon Toasteriffic<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX8hNL3xCQIhdyjGnbw4FoPP0ri-xVaF91zRE01D6gnLnZ1DtRDfBhLRGyw1MhCUEYznt2ogOWioSZnT8QhyV6PKBtWqN0IHybvW4kdr1_EvsF-PdKM25XUTtSbvPSJRvv4em0K6lSV1I/s1600/DSCF2489.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5532700470408261650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX8hNL3xCQIhdyjGnbw4FoPP0ri-xVaF91zRE01D6gnLnZ1DtRDfBhLRGyw1MhCUEYznt2ogOWioSZnT8QhyV6PKBtWqN0IHybvW4kdr1_EvsF-PdKM25XUTtSbvPSJRvv4em0K6lSV1I/s320/DSCF2489.JPG" /></a> Apple + Cinnamon + Toastie = snuggly deliciousness. Oh, and it's gluten-free! Bonus!<br /><br /><br />This is my first recipe from the <em>Babycakes</em> cookbook. Are you familiar? <em>Babycakes</em> is a famous bakery in NYC that is vegan, gluten-free, and mostly sugar-free. Their cupcakes are award-winning, and the author, Erin, has been on Martha Stewart's show. I think that's pretty cool for a vegan chef! I just love when any vegan chef gets some press and makes veganism so people-friendly! We're not scary! Just... restrictive ;)<br /><br /><br />I checked the cookbook out from the library first, and had one of those moments where I just wanted to make every last recipe in there, and got so excited and immediately set out to find all the ingredients. I even ordered coconut flour online, which I've never done before... errr, ordered food online, not ordered online. geesh! How old do you think I am? (shut it.) Anyways, when I went to buy the book for myself, I read the reviews, and they were just awful! It seemed like everyone had total failure when they made the recipes, felt the ingredients were too pricey, and basically felt like the whole thing was a big sham and waste. I was so worried to buy it! I had only made the apple cinnamon toasteriffic, so what if I just got lucky? In the end, I decided that all those people must suck, and I'm fab, so I bought it, and I have yet to be disappointed.<br /><br /><br />Welllll, that's not entirely true... In the library edition, the banana bread called for 6 bananas. Now, at the time I thought this seemed exorbitant, but alas, this is slightly different baking since it's gluten-free and all that, so I trusted the recipe. That, in fact, was a mistake. It was a hot mess. Literally. I took it out when I thought it was done and when I flipped it out of the pan it was a big blob of half-cooked smushy nanner bread. I looked on the website, and it turns out this happened to others, and they corrected the error. They apparently were under the impression that we'd be cooking with bananas from the land of Oz, farmed for minature people. In my newer edition book that I purchased, this has since been amended to 1 1/2 cups of banana. I remade the bread before our Asheville trip, and it came out lovely and tasty. All is forgiven, <em>Babycakes!</em><br /><br /><br /><p>This is a super bread, kind of dessert-y, and extra awesome when it's served warm. </p><p><u>Apple Cinnamon Toastie</u></p><p>1 cup garbanzo-fava bean flour<br />1 1/4 cups raw sugar<br />1/2 cup potato starch<br />1/4 cup arrowroot<br />2 1/4 tsp. baking powder<br />1/4 tsp. baking soda<br />1/2 tsp. xantham gum<br />1 tsp. salt<br />2 T. ground cinnamon<br />1/2 cup coconut oil<br />1/3 cup applesauce<br />2 T. vanilla extract<br />1 1/4 cups hot water<br />1 cup roasted apples</p><p><br />Preheat to 325. Lightly grease a 7 x4 x3-inch loaf pan with coconut oil.<br /></p><p>In a medium bowl, whisk together the flour, 1 cup of the evaporated cane juice sugar, the potato starch, arrowroot, baking powder, baking soda, xanthum gum, salt, and 1 T of the cinnamon. Add the oil, applesauce, vanilla and 1 cup of the hot water to the dry ingredients. Stir until the batter is smooth, then fold in the roasted apples. Transfer 1/4 cup of the batter to a small bowl, and add the remaining 1/4 cup sugar, 1 T. of cinnamon, 1/4 cup hot water. Stir until creamy. </p><p><br />Pour the apple batter into the prepared loaf pan. Carefully drizzle the batter from the small bowl down the center of the loaf. Use a spoon to swirl the topping into the loaf pan, moving the spoon up and down. Sprinkle the top of the loaf with evaporated cane juice sugar.</p><p><br />Bake the toastie on the center rack for 25 minutes, remove from the oven, and brush the top with a generous amount of coconut oil. Return to the oven and bake another 15 minutes, until crunchy and toothpick comes out clean.</p><p><br />Let the toastie stand in the pan for 20 minutes, then invert the cake onto a board. Turn right-side up and cut and serve warm. </p><p><br /><u>Roasted Apples</u>:<br />1/2 lb. granny smith apples, peeled, cored and diced into 1-inch cubes<br />1/2 lb. pink lady apples ( I just used all granny I think)<br />1 T. ground cinnamon<br />1/2 cup agave nectar<br />1/4 lemon juice</p><p><br />Preheat the oven to 325. Line a baking sheet with foil or parchment paper. In a medium bowl, toss together the apples, cinnamon, agave, and lemon juice. Spread the mixture over the prepared sheet. Bake the apples on the center rack for 35 minutes, rotating the sheet after 20. The apples will be soft. Let the apples stand for 30 minutes, or until completely cool.<br /><br />Enjoy!</p>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7276815004231477989.post-72138124810145167572010-10-13T11:01:00.010-04:002010-10-17T17:51:33.327-04:00Asheville, NC: a vegan wonderlandLast week the hubs and I hopped in the car to drive south to Asheville, NC for a few days of fall foliage and funtastic food. While we were about a week early for the loverly colors of the season, the city totally delivered on the food. kudos, AVL!<br /><br />When we arrived, we checked into the most adorable Bed and Breakfast, <a href="http://www.lion-rose.com/">The Lion & the Rose</a>, and decided our first destination would be the place I had been dreaming about since we planned our vacation... Barley's Taproom & Pizzeria!<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5527644980561476690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihX_lkiieOJCK7EuCgsgTzObMzCLV8dRt4yGDLGZLzDZELsNdtVLXh5aV2qxrGUYr3Z5ct_QMa6YFlOcpZ8zxC1_sn6Pysk0AGTOW9yr1u9m6E7UrKPFewUjVwL6uS6TxIYGMGvoW1Q7k/s320/DSCF2616.JPG" /><br />What's so special about this place, you ask? They have soy cheese pizza on their menu! ON their menu! Not like you have to ask and they do it special, or I have to order a regular pie without the cheese and then sprinkle my own fake cheese on it. Nope, none of that. I ordered it up, and it came piping hot and gooey. It was fantastic. Joe and I decided to pretend we were training for a marathon and ordered a large pizza that would have been better suited for twice as many people, but you can never be sad about pizza leftovers! We chose the whole wheat crust that was really tasty - firm outside, chewy inside (just how I like my men... wait, what?) with fresh spinach. yum. check it out:<br /><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5527680917664706738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEissq4NOZtG3BuS_fWRqqsV9Jh653ursnRzuiCTbhGVB4x4zr_L1NO-nffmyRytiLt9Fk23dNl3F59AER3PNovNdaCOSwJqm6qL-77887EnP-BRx5v8Vfn8TqnLLOpDRebNo_dCucCeS7c/s320/DSCF2612.JPG" /></div><br /><div>It did not disappoint. I will say, however, mystery of the evening.. where in the world did they find vegan cheese that melts?! I love the Follow Your Heart brand that touts on their label "It melts!" It doesn't really. Let's be honest people. </div><br /><div>The next day we went to the Biltmore Estate, which was really amazing and huge and gothically beautiful, but not so vegan, so for lunch we strolled downtown until we found just the right place to eat. We ended up at this Latin American restaurant called Chorizo, and I got a vegan burrito that would put Chipotle to shame. (sorry, mom.) This thing was so flavorful. Unfortunately I was so hungry I starting chowing down before I remembered to take a picture, but just trust me, it looked as good as it tasted. It was full of black beans, and rice and tofu. I tell ya, people who can prepare tofu properly can make you forget what you're eating. Oh, and of course, there was guac on the side. Would I have it any other way? <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihX_lkiieOJCK7EuCgsgTzObMzCLV8dRt4yGDLGZLzDZELsNdtVLXh5aV2qxrGUYr3Z5ct_QMa6YFlOcpZ8zxC1_sn6Pysk0AGTOW9yr1u9m6E7UrKPFewUjVwL6uS6TxIYGMGvoW1Q7k/s1600/DSCF2616.JPG"><br /></a></div><br /><div>On to the next day, and I promise a picture this time! We went to Chimney Rock, and after a long day of hiking, I was so ready for our next stop. This was another place I had been pining for - <a href="http://laughingseed.jackofthewood.com/">Laughing Seed Cafe</a>. I would maybe move to Asheville just get a meal here every day. ha! ok, not quite, but it really exceeded my expectations. All vegetarian cuisine, many vegan or the option to be made vegan, and even gluten free choices. They are all about organic, farm to table food, and I was just in heaven. It was also cute in there! We sat by a window and got to people watch while we ate, which I enjoyed :) I mean, I enjoy every opportunity to be creepy and unnoticed. Doesn't everyone? I got an awesome sammie called Tempecado... tempeh & avocado... two of my faves! Joe ordered a ginormous tofu stuffed tortilla that he thoroughly enjoyed. Here's my sandwich!</div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbY-iXa186wBLFAewNf8Ald1h4GxgW1cy9UAVb9oJeX5sr26HmM7Ze5-6A_HhR4muXtswK5g49C-f2RPMWQFE8d9nsYIi5IjwZermOquqQC0dEn3NMmFOYNJY3Kmp70rksrycgu-8Ig9A/s1600/DSCF2691.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5527693952791632706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbY-iXa186wBLFAewNf8Ald1h4GxgW1cy9UAVb9oJeX5sr26HmM7Ze5-6A_HhR4muXtswK5g49C-f2RPMWQFE8d9nsYIi5IjwZermOquqQC0dEn3NMmFOYNJY3Kmp70rksrycgu-8Ig9A/s320/DSCF2691.JPG" /></a><br /><div></div><br /><br />Now, no trip to a vegan foodie wonderland would be complete without dessert! Sadly, I didn't take any pictures. rar! We took a coconut cream tart home with us from Laughing Seed, and it was really amazing. I plan on scouring the veg-web for a similar recipe, and then I'll share MY version. The other dessert we picked up was on our way out of town. We picked up a couple cupcakes from a bookstore/coffee shop, made by <a href="http://www.takethecakeasheville.com/Home_Page.php">Take the Cake!</a> I chose the vegan vanilla with chocolate frosting, and it was fan-freaking-tastic. I felt like Stephanie Plum with my own personal birthday cake. It was delicious. It was swoony. It was something I shouldn't have eaten in the car because I almost drove us off the road. ha!<br /><br />So I know what you're thinking.. you're like, "Hey, you stayed at a B&B! What about the breakfast?" Well, this was awesome. The Lion & the Rose happily accepted my dietary restrictions and served me up a special vegan brekkie each morning, and each one was really delish! I will say my favorite was the cornmeal and soymilk waffles with sauteed apples and pomegranate syrup. Yup, you read that right. I would have taken pictures, but we ate breakfast with the other vacationers, and I do have some moments of social paranoia where I don't want to be perceived as weird as I *really* am.<br /><br />All in all, the trip was a lot of fun, and it was refreshing to have so many uncompromising food choices in the city. It was a great reminder how awesome it is be vegan, and how freaking delicious it can be. It's also so great to see such a thriving city with such a big vegetarian and organic population... if only more cities could be like this!<br /><br />and if only more pups could be like this! Check out Joe and Cedric, the resident pooch at the B&B. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzOktdgDft6bUhJKpQ5kY5hoCxbHHbMqsW_-3ZfVUZHqy7Ts_XN_pzizexGHMfRmG82GDeWLQ0IVgjDDdI0wsDWuEtWupCoJwNo0eBu4m3jy18SUMThlgES8NQmqgzDNAK6GHYiPX8aMc/s1600/DSCF2650.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzOktdgDft6bUhJKpQ5kY5hoCxbHHbMqsW_-3ZfVUZHqy7Ts_XN_pzizexGHMfRmG82GDeWLQ0IVgjDDdI0wsDWuEtWupCoJwNo0eBu4m3jy18SUMThlgES8NQmqgzDNAK6GHYiPX8aMc/s320/DSCF2650.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5527701324460442962" /></a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7276815004231477989.post-88979731366296094862010-10-02T15:42:00.006-04:002010-10-17T17:50:55.951-04:00Behold! Black bean burgers with guacamole and mango sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtnIz1n5rCkqf3y_vMyqq7m08CVPlpBY3nLrxPGXsyH7b3at5JCRQaKiAJcn9YivReDJqNHcaMY7zMWCyDlNM2U_MYtJpMhfc_aZJCUMeCswrg_1CWP4KyjySB_jU_p7xWtO8K3uxB6BA/s1600/DSCF2563.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5523649513991782114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtnIz1n5rCkqf3y_vMyqq7m08CVPlpBY3nLrxPGXsyH7b3at5JCRQaKiAJcn9YivReDJqNHcaMY7zMWCyDlNM2U_MYtJpMhfc_aZJCUMeCswrg_1CWP4KyjySB_jU_p7xWtO8K3uxB6BA/s320/DSCF2563.JPG" /></a> oh, and freaking delish sweet potato fries. word!<br /><br /><br />When I decided I was going to post this recipe this week, I realized I haven't told you guys about my new vegan goddess! outrageous! If you're an avid Food Network viewer like I am, you might even know who I'm talking about. She was a winner on Cupcake Wars. If you haven't seen this show, let me recap it for you. It's a <strong>cupcake</strong> competition where 4 <strong>cupcake</strong> makers compete for 3 <strong>cupcake</strong> eating judges, and they give the <strong>cupcake</strong> competitors little <strong>cupcake </strong>challenges to compete to see who has the best <strong>cupcake</strong>. They all say "cupcake" about a bajillion times. I love watching this show, but you pretty much want to banish the word from your vocabulary by the end of the hour. When they do the contestant interviews, and he/she is saying what they are going to make, they always say it with the word "cupcake" like, in case we didn't know. For example: "I'm going to be making a red velvet cupcake with a cream cheese frosting, a lemon cupcake with buttercream icing, and a chocolate cupcake with strawberry icing." I know you're making a cupcake!! sheesh. Now, whenever cupcakes come up in conversation with Joe and I, I go on a tangent coming up with as many cupcake flavors as I can, listing them off like I'm a contestant. He loves it. (not really.)<br /><br />ANYWAYS. You should watch the show. It's fun. So my new vegan goddess won on her episode, and she's just the cutest little thing ever! Her name is <a href="http://www.chefchloe.com/">Chloe Coscarelli</a>. Check out her site! She has great recipes on there, and um, well... she's adorable. This burger and fries recipe is actually on her site, and it's freaking delicious. I couldn't believe how closely it resembled a regular burger, but it is even better because it has guacamole (sweet, sweet guacamole), and this unique sun-dried tomato and mango sauce. It's without a doubt one of my favorite dishes I've made, and really good for you! yay!<br /><br /><u>Black Bean Burgers</u><br />1/4 cup olive oil<br />1 yellow onion, small dice<br />1 14-ounce can of black beans, drained and rinsed<br />1 small carrot, finely diced or shredded<br />1/2 cup cornmeal<br />1/2 cup breadcrumbs<br />1 tsp. sea salt<br />1/4 bunch cilantro<br />1/4 cup water<br />1 T. chili powder (to taste to your spicy level)<br /><br /><em>In a large skillet, saute onions in 2 T of the olive oil over medium heat until tender and slightly carmelized, about 20 minutes.</em><br /><em></em><br /><em>In a large bowl, use a large spoon to mash together beans, carrots, cornmeal, breadcrumbs, chili powder, salt, cilantro, water, and the carmelized onions. If mixture is too dry to hold together, add more water 1 T at a time.</em><br /><em></em><br /><em>Using your hands, form your burgers to the size of your buns (regular or mini).</em><br /><em></em><br /><em>In a large non-stick skillet, heat 2 T of olive oil over med-high heat and fry patties. Let each patty get browned and slightly crisp on each side (about 3 minutes on each side). </em><br /><br /><u>Mango Sauce</u><br />1 mango, peeled and cut<br />1/2 cup sun-dried tomatoes, whole or sliced<br />1 garlic clove<br />1 T. vinegar (apple cider, but any kind will do)<br />1/8 tsp. sea salt<br /><br /><em>Combine all ingredients in a blender and blend until smooth. ta-da!</em><br /><br /><u>Guacamole</u><br />3 ripe Haas avocados, halved, pitted, and peeled<br />1/2 lime, juiced<br />1/4 cup salsa fresca<br />sea salt and black pepper to taste<br /><br /><em>In a large bowl, mash together the avocado and lime juice, then fold in the salsa fresca. Season with S&P.</em><br /><em></em><br />Enjoy!Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-7276815004231477989.post-33133896871629640882010-09-14T08:22:00.004-04:002010-09-14T19:20:37.207-04:00Peanut Butter Cups<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcIUNadyOlx-USt-lZVlAjk7b08oq0zBk3y8oIUFH2doggp5Gewt8gTKMdm2J-JYHhyqvovmXWJntpOWVeBOAcTizEhG5oI9LlPE3sUPxbLfxogB0K4gPG483-wXmbBxx8-Ey6gAWtemw/s1600/PB+Cups.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5516746279677504418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcIUNadyOlx-USt-lZVlAjk7b08oq0zBk3y8oIUFH2doggp5Gewt8gTKMdm2J-JYHhyqvovmXWJntpOWVeBOAcTizEhG5oI9LlPE3sUPxbLfxogB0K4gPG483-wXmbBxx8-Ey6gAWtemw/s320/PB+Cups.jpg" /></a><br />You heard that right. Vegan peanut butter cups. You might as well just get a shopping list together now, because trust me, you want to make these.<br /><br />This was actually one of the first recipes I made, and have made them a few times since. While they are vegan, they still have sugar and butter in them, but y'know, it's a sweet treat, so it's cool. Plus, they're very rich, so you feel satisfied after 1. I think I tried to eat a second one once and had to find a happy place afterwards. Let me tell you though.. if you're trying out this vegan thing, these will get you through a crisis moment when you're trying to eat your feelings and freaking lentils just won't do it. They've saved me a couple times, and reminded me that not eating animals does not equal not eating delicious sweetness.<br /><br />This recipe comes from the lovely Alicia (or Ci-ci, if you will, and I will.) and her <em>The Kind Diet </em>book.<br /><br /><strong>Peanut Butter Cups</strong><br /><br />1/2 cup Earth Balance butter<br />3/4 cup crunchy (or smooth) peanut butter (preferably unsweetened and unsalted)<br />3/4 cup graham cracker crumbs (look for a naturally sweetened kind and low in sugar)<br />1/4 cup sugar (I use raw sugar, and this works well)<br />1 cup non-dairy chocolate chips or carob chips (the non-dairy variety taste more milk chocolatey, and the carob is more of a dark chocolate taste)<br />1/4 cup soy, rice, or nut milk (I like to use almond milk)<br /><br /><br /><em>Line a 12-cup muffin tin with paper liners and set aside.</em><br /><br /><em>Melt the butter in a small saucepan over medium heat. Stir in PB, graham cracker crumbs, and sugar, and mix well. Remove from heat, and evenly distribute to your 12 cups - about 2 T./cup.</em><br /><br /><em>Combine chocolate and milk in a saucepan over low heat or in a pyrex (my preferred method) and melt that up in the microwave. Evenly distribute this delicious choclately mixture over your cups.</em><br /><em></em><br /><em>Chill in the fridge for at least an hour or until set. If you can't wait that long, then they'll just be a bit gooey in your hands, but hey, who cares?</em><br /><em></em><br /><em>Enjoy!</em><br /><br /><em></em><br /><br /><em></em>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7276815004231477989.post-70248071581659005342010-08-30T13:12:00.011-04:002010-08-30T14:02:54.992-04:00Fresh from *your* oven - Bagels!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihmYtjIR5LpfHBAO2lZP-dyvwSnr709cutBPSTSzmTJzK0evtuTG2SWDJhmkZFDGYkg-a3JjVbwb4uCKWPu21NwVzrIDaREycs3mnFZz5xq2RMyAYHZ1fCzxWoKPvUg2-MAV6UWfWv3W4/s1600/Bagels.JPG"><img id="BLOGGER_PHOTO_ID_5511252803326106834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihmYtjIR5LpfHBAO2lZP-dyvwSnr709cutBPSTSzmTJzK0evtuTG2SWDJhmkZFDGYkg-a3JjVbwb4uCKWPu21NwVzrIDaREycs3mnFZz5xq2RMyAYHZ1fCzxWoKPvUg2-MAV6UWfWv3W4/s320/Bagels.JPG" border="0" /></a>On more than one occasion, I've had a head shaken at me when I divulge my culinary adventures. Usually it's the homemade dish that elicits this reaction - homemade donuts (pumpkin to be exact. they are so. good. I'll put that recipe up in a month or so), pretzels, peanut butter cups (don't worry, I plan on these being my next post. they are even better than the donuts). Basically, anytime I make a junk food at home. I never really ate fast food, and now that I'm vegan, it's ridiculously hard to eat out period. You just never know.. is there egg in this? milk? unicorn tears? you get the picture. Plus, I always liked what <a href="http://en.wikipedia.org/wiki/Michael_Pollan">Michael Pollan</a> said about junk food: “Eat all the junk food you want as long as you cook it yourself.” It's a lovely rule of thumb.. and tastier too.<br /><br /><div></div><div>I picked up Isa's <em>Vegan Brunch</em> cookbook from the library, and I was delighted to find a recipe for bagels! I love a bagel. I find them very snuggly. This is a great recipe. It's simple, and the bagels are really very good. They have a nice shell on the outside with a squishy inside... kind of like a turtle protecting its tender middle... :) yep, just like that.<br /><br /></div><div></div><div></div><div><strong></strong></div><div><strong>Bagels</strong></div><div><strong><em>makes 12</em></strong></div><div>3 T. sugar, divided</div><div>1 1/2 cups lukewarm water</div><div>(1) 1/4 oz. packet of active dry yeast (just one packet.. not 1 1/4 oz of yeast)</div><div><em><br />In a small mixing bowl, dissolve 1 T. of sugar in the lukewarm water, and then add the yeast. </em></div><div><em></em><br /><br />4 cups all-purpose flour</div><div>2 T. vital wheat gluten</div><div>2 tsp. salt</div><div></div><em><br /><br />In a separate, large mixing bowl, mix together the all the other ingredients, including the remaining 2 T. of sugar. Add the yeast mixture and knead for a good 10 minutes. The dough should be neither dry nor wet but nicely tacky (kinda like that sweet sweater you wore at Christmas). <br /><br /><div></div><div></em></div><div><em></em></div><div><em></em></div><div><em></em></div><em>Place dough in an oiled bowl and cover with a damp cloth or plastic wrap. Let sit for an hour or so. It won't rise much but it should be nicely springy.<br /><br /><div></div><div></em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em>Put a large pot of salted water on to boil, and preheat the oven to 425 degrees. Turn dough out onto a dry surface and cut into 12 equal pieces. Roll each piece into a ball, then use your thumbs to poke a hole through. The hole should be about 3/4 in. wide.<br /><br /><div></div><div></em></div><div><em></em></div><div><em></em></div><div><em></em></div></div><em>Reduce your boiling water to a gentle simmer, and add a couple bagels. Simmer for one minute, flip, and simmer another minute. Remove the bagels with a slotted spoon, and place them on a baking sheet covered in parchment. Now is the time to add any topping to them that you'd like - sesame or poppy seeds, cinnamon-sugar, etc. <br /><br /><div></div>Bake the bagels for 18-20 minutes , until nice and amber brown. Remove and let sit for 30 minutes. Enjoy!<br /><br /><div></div><div></em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em>*</em>This picture is our actual batch of bagels, as are all our pictures the actual pictures of the food we've made. On more than one occasion this has been questioned, but in truth, we're just that good! ha. </div><div></div><br /><div></div><br /><div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7276815004231477989.post-51647612053724325362010-08-24T07:50:00.005-04:002010-08-24T11:46:15.023-04:00Grilled Herb Tofu Sandwiches with Sun-dried Tomato Pesto<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpeQCu9-Dw5AGAJ3DJRtB-sbVCFqhtQt58YvpB8hiDOyJzcReCzEAyF_uDTPEm6bVB2apjvaD-vzs2gFEKuCR6Jwl2DkzVxvmowzXM8a4HzDjGeoUNYLahaLJrEQj49ku3MDD5TijIWT4/s1600/Grilled+Tofu+with+Sundried+Tomato+Pesto.jpg"><img id="BLOGGER_PHOTO_ID_5508952408804188834" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpeQCu9-Dw5AGAJ3DJRtB-sbVCFqhtQt58YvpB8hiDOyJzcReCzEAyF_uDTPEm6bVB2apjvaD-vzs2gFEKuCR6Jwl2DkzVxvmowzXM8a4HzDjGeoUNYLahaLJrEQj49ku3MDD5TijIWT4/s320/Grilled+Tofu+with+Sundried+Tomato+Pesto.jpg" border="0" /></a>yep. It's as tasty as it sounds.<br /><br />One thing I could never really enjoy when I was a non-vegan was a good sammy. I was never a real meat eater, and I'm admittedly picky, so I just couldn't get down with the lusciously stacked sandwiches I would admire. I found this recipe in <em>Real Food Daily</em>, and I was pumped to try it. I was pumped even though I shy away from a "pesto," and to be honest, I shy away from "sun-dried tomatoes." Look, I don't have a reason for these things, okay?!<br /><br /><br />If I have any one bad thing to say about this dish, it's the texture, but that is kind of a given since it's tofu. I'm a weirdo when it comes to texture, so the softness of the tofu was a little cringe-worthy for me, but the crusty ciabatta bread combated that. I def recommend serving this on a nice bread that you like - ciabatta is my fave.<br /><br />You'll need to marinate the tofu for at least 4 hours so plan ahead - this lack of reading has burned me on more than one occasion. Oh, reading. such a hassle!<br /><br /><em>this is the original recipe - Joe and I cut ours in half.</em><br /><strong>Grilled Herb Tofu</strong><br />2 (12 oz.) containers water-packed extra-firm tofu<br />1/2 cup evoo<br />1/2 cup freshly squeezed lemon juice<br />1/4 cup mirin<br />1/4 cup tamari<br />1/4 cup chopped fresh basil<br />1/4 cup chopped fresh parsley<br />1/4 cup minced garlic<br />2 T chopped fresh dill<br />1 T fresh ground pepper<br /><br /><em>Drain the tofu and save the containers. Halve each piece horizontally, and pat dry with the paper towels. Cover a large baking sheet with more dry paper towels. Place the tofu in a single layer on the baking sheet and let drain for 2 hours, changing the towels after 1 hour.</em><br /><em></em><br /><em>Whisk up your marinade, and pour some into your saved tofu containers. Place 1 tofu slice, top with marinade, layer another slice, etc. with the remaining tofu and marinade. Cover and refrigerate at least 4 hours and up to 1 day.</em><br /><em></em><br /><em>Prepare a medium-hot grill or pan or skillet if need be. Grill the tofu, brushing with the marinade from your containers, for 4 minutes on each side, or until the tofu is heated through. OR, you can bake your tofu at 400 degrees for 10 minutes on each side.</em><br /><em></em><br /><strong>Sun-Dried Tomato Pesto</strong><br />2 cups water<br />1 1/2 cup sun-dried tomatoes (not packed in oil)<br />3/4 cup lightly packed fresh basil leaves<br />3/4 cup nuts (okay, it calls for pine nuts, but I'm pretty sure we used almonds)<br />2 cloves garlic<br />1 tsp. sea salt<br />1/4 tsp. fresh ground pepper<br />1/3 cup<br /><br /><em>Bring the water to a boil in a small saucepan and add the tomatoes, cover, and set aside for 30 minutes. Drain the tomatoes, reserving the soaking liquid. Combine the tomatoes, basil, nuts, garlic, salt, and pepper in a food processor (or blender) and blend until the tomatoes and basil are minced. With the machine still running, slowly add your oil. Blend in about 3 T of the reserved soaking liquid to form a thick and creamy spread.</em><br /><em></em><br />Add the toppings you'd like - sauteed red onions and greens are what the book suggests. Serve warm :)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7276815004231477989.post-64884241076496795472010-08-04T07:39:00.005-04:002010-08-04T10:00:52.207-04:00Cozy couscous<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd2om_wI4EGkkEGbrSBvlDKJifvl1kY8qEs8Df0PF03_NLdJNl9HNU_82-8zbi9CfBfA-61QP0pQ5XjbCRuLjwB7OXGEFrD32WumEPrkzzu8gJB2GXrlDTHVdq9lsDdRY06NyhngZ2aYk/s1600/Couscous+with+Roasted+Vegetables.JPG"><img id="BLOGGER_PHOTO_ID_5501530298290211650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd2om_wI4EGkkEGbrSBvlDKJifvl1kY8qEs8Df0PF03_NLdJNl9HNU_82-8zbi9CfBfA-61QP0pQ5XjbCRuLjwB7OXGEFrD32WumEPrkzzu8gJB2GXrlDTHVdq9lsDdRY06NyhngZ2aYk/s320/Couscous+with+Roasted+Vegetables.JPG" border="0" /></a><br /><div>Welcome to my new favorite food obession. "Moroccan" couscous with roasted vegetables. Let me be up front about something. I spend a lot of my money on food, but at the end of the day, I am president of the Society of Cheap Spenders and Bargain Hunters (SCSBH) - "scuz-buh-huh" for short. I'm pretty sure what makes this dish "Moroccan" is the saffron threads, but there's no way in hell I'm dishing out that much money for saffron threads. It's like $20 / oz! Who do I look like? Oprah?! Phil Donahue?! (okay, okay.. maaaaybe Phil Donahue).</div><div></div><br /><div>Regardless, this dish is super yummy, and it's my current favorite recipe to make. I know you might think roasted vegetables in the summer time is wacky, but trust me on this one. You only roast them for about 25 minutes, so it's not too big a deal. Minus the chopping, this recipe is very quick and easy, has lots of veggies, and lots of flavor - with or without the magical threads of saffron! (I mean, <em>really</em>, does it turn to gold in your mouth? why is it so freakin' pricey?)</div><br /><div></div><br /><div><strong>Moroccan Couscous with Roasted Vegetables</strong></div><br /><div>2 cups peeled butternut squash, cut into 1/4 to 1/2-inch cubes </div><div>2 cups yellow onion, large dice </div><div>1 1/2 cups carrots, cut into 1/4 to 1/2-inch cubes </div><div>1 1/2 cups zucchini, cut into 3/4-inch cubes </div><div>2 tablespoons extra-virgin olive oil </div><div>Fine sea salt</div><div>1 1/2 teaspoons freshly ground black pepper</div><div></div><div>1 1/2 cups vegetable broth</div><div>2 tablespoons Earth Balance butter</div><div>1/4 teaspoon ground cumin</div><div>1/2 teaspoon saffron threads</div><div>1 1/2 cups whole wheat couscous</div><div>2 scallions, white and green parts, chopped<br /></div><br /><div><em>Preheat the oven to 375 degrees F. </em></div><br /><div><em></em></div><div><em>Place the squash, onion, carrots, and zucchini on a baking sheet and toss with the olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Roast for 25 to 30 minutes, turning once with a spatula about midway through. </em></div><div><em></em></div><br /><div><em>While the vegetables roast, bring the vegetable broth to a boil in a saucepan. Remove the pan from the heat, and stir in the butter, remaining 1/2 teaspoon pepper, cumin, saffron, and salt to taste. Cover the pan and steep for 15 minutes. </em></div><div><em></em></div><br /><div><em>Scrape the roasted vegetables and their juices into a large bowl, and add the couscous. Bring the vegetable broth back to a boil, and pour over the couscous mixture all at once. Cover tightly with a plate and allow to stand for 15 minutes. </em></div><br /><div><em></em></div><div><em>Add the scallions, toss the couscous and vegetables with a fork, and serve.</em></div><br /><div>Enjoy!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7276815004231477989.post-44633994002155571222010-07-28T07:00:00.008-04:002010-07-28T18:26:51.854-04:00the CAKE.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRPecKf6EEwgkqpOie_CEk3qrSg9olDm-cVB9biPqBQaT-ACDmKC7A2g_qxtPZWkqPdvHe4c7824ZJ0JU3Cz3hwagM-Bhj99LQZ1FMpP5yuA_t4lNBXBd1y5B84oysgcKLCl2fFq6IKss/s1600/Chocolate+Cake+2.JPG"><img id="BLOGGER_PHOTO_ID_5498910815658129618" style="float: left; margin: 0px 10px 10px 0px; width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRPecKf6EEwgkqpOie_CEk3qrSg9olDm-cVB9biPqBQaT-ACDmKC7A2g_qxtPZWkqPdvHe4c7824ZJ0JU3Cz3hwagM-Bhj99LQZ1FMpP5yuA_t4lNBXBd1y5B84oysgcKLCl2fFq6IKss/s320/Chocolate+Cake+2.JPG" border="0" /></a> When I was a kid... I would have been about 11 or 12... my family and I vacationed at the Outer Banks in North Carolina. It was also around this time that I fancied myself as being from about 7 different countries/regions of the world. I was a New Yorker, a Puerto Rican, a southerner, a Brit, and my personal favorite, an Australian. (I once convinced a man doing work on our home that I was, indeed, from Melbourne. It's still a source of pride and accomplishment.) So one night on vacation we all go out to dinner to this seafood buffet place. Now, remember when I said I hated mushrooms? Seafood takes this dislike to another level. Just the thought of it activates my gag reflex. That texture.. it's enough to put me in a cold sweat, and I wasn't not alone in my dislike for seafood. My mom and my sister weren't too keen on the googly-eyed entrees either.<br /><div><br />Needless to say, it was a rough dinner, but the crowning savior was the dessert bar. Oh, the dessert bar. That shining beacon of comfort. (yeah, I eat my feelings! what's it to you?!) So my sister and I survive the cracking and lip smacking ordeal that is dinner, and head to the dessert bar. I lead the way, Aussie accent in tow, and line up for some serious fat kid feasting. To my delight, they have chocolate cake, so naturally, I want to share this excitement with my sister. Thinking she's right behind me, I turn to her, and in my best Aussie, exclaim, "Look, Sarah, they have chocolate cake!" Imagine my surprise when I discover that is not Sarah behind me, but rather a startled, middle-aged woman staring at me like I had tourettes. I don't remember exactly what happened after that. I think I eeked out a smile, and muttered something like "they have chocolate cake..." while staring intensely at the serving utensils. And surely, I still got my piece of pre-sliced comfort.</div><div><br />This cake here is the Moosewood version that I raved about in my last post. It's 100% chocolate gooey-goodness. I call it the cake brownie. It's fudgey like a brownie, but still thick and airy like a cake. Oh, and it has frosting. I'm going to work on making it into cupcakes and filling them with cream because I think that'd be like a hostess cupcake.. but fudgier (i.e. out of control yum). What is really great about this recipe is that you can stir everything up directly in your pan, so you don't have 8 bowls to wash when you're done, and the frosting can be made in a glass measuring cup, so that's super simple too. Plus, you Chem nerds will rejoice when you pour in the apple cider vinegar and it reacts with the baking soda. It's pretty cool. (Why didn't we ever do THAT in lab instead of watching a bunsen burner for an hour?)</div><div><br />You should make this recipe. You won't regret it. You just might regret it if there is more than just you in the room when it comes time to eat it. </div><div></div><div></div><div></div><div></div><div><strong></strong></div><div><strong></strong></div><div><strong></strong></div><div><strong></strong> </div><div><strong></strong> </div><div><strong>Moosewood's Vegan Chocolate Cake</strong></div><div>Cake:</div><div></div><div>1 ½ cups unbleached white flour</div><div>⅓ cup unsweetened cocoa powder</div><div>1 teaspoon baking soda</div><div>½ teaspoon salt</div><div>1 cup sugar</div><div>½ cup vegetable oil</div><div>1 cup cold water or coffee (I used water)</div><div>2 teaspoons pure vanilla extract</div><div>2 tablespoons cider vinegar</div><div> </div><div><em>In an 8x8 square pan, or a 9-inch round pan, sift together the flour, cocoa, baking soda, salt and sugar. </em><em>In a measuring cup (like a glass pyrex), mix together the oil, water and vanilla. Add to the dry ingredients in the pan and mix the batter with a fork or small whisk.</em></div><div> </div><div><em>When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter.</em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em></em> </div><div><em>In a 375 degree oven, bake 25-30 minutes (I think it's taken me more like 30-35 - just check with a toothpick), and set aside to cool.</em></div><div><em></em> </div><div><em></em> </div><div><em></em></div><div><em></em></div><div><em></em></div><div><em></em></div><div></div><div></div><div>Chocolate Glaze:</div><div>½ pound semi-sweet chocolate</div><div>1/2 cup hot water (but I used hot almond milk instead)</div><div>½ teaspoon pure vanilla extract</div><div><em>In a glass pyrex or microwave safe bowl, melt your chocolate. Once melted, add the water/milk and vanilla and stir until smooth. Pour evenly over the cooled cake, and refrigerate the glazed cake at least 30 minutes before serving. The glaze will firm up and be more chocolate ganache-y like.</em></div><div></div><div><em></em></div><div></div><div></div><div></div><div></div><div></div><div> </div><div> </div><div>Enjoy!</div><div></div><br /><div></div><br /><div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7276815004231477989.post-57569423027615383162010-07-13T13:36:00.010-04:002010-07-13T18:58:22.579-04:00Moose, quinoa and gorges...This past weekend the hubs and I headed up to Morris Run, PA to visit my lovely older sister and her family. If you're wondering, "Where is Morris Run?" you're not alone. It's about an hour and a half south of Ithaca, NY. y'know, like all those "Ithaca is <em>gorges</em>" bumper stickers? Oh, and I think there's some Ivy League school there.. pish posh! What you should actually be associating Ithaca, NY with is the swoon-worthy establishment loved by Veggies everywhere - Moosewood Restaurant! woo woo!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUD-d7Wl6T5LGwmqeEww4tXHsKLzY7za4GiBmp8rx1Bvqtl267bzlytm8uacYGhVVInu1coZbqLNMkI_qXdeYeR_0wlfqQYDMAeYbEv4JEGXt4rtEEbjTAOz7PdyhE9JUimvJ1FY5yy-E/s1600/Moosewood+sign.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUD-d7Wl6T5LGwmqeEww4tXHsKLzY7za4GiBmp8rx1Bvqtl267bzlytm8uacYGhVVInu1coZbqLNMkI_qXdeYeR_0wlfqQYDMAeYbEv4JEGXt4rtEEbjTAOz7PdyhE9JUimvJ1FY5yy-E/s320/Moosewood+sign.jpg" alt="" id="BLOGGER_PHOTO_ID_5493522897088806914" border="0" /></a><br />I felt like I was at some celebrity restaurant! I told people about it before the trip looking to incite jealousy and envy. I fussed about what to wear.... will there be a red carpet? paparazzi? Gaga? Ok, so I didn't <em>really </em>think those things, but I was super stoked, and I love my sissy dearly for taking me there.<br /><div> </div><br /><div>The interesting thing about the restaurant is that they have a new menu each day, but it is like a specials menu, so there's just a few things to choose from. I was a little nervous about this, but as long as I can remove 'shrooms from a dish, I am willing to try most things. We had an app of quinoa black bean salad with guacamole (the recipe is below), that was super tasty, and for an entree I had the Pine Nut Pasta. (okay, so it had some pretty, fancy name, but I don't remember what it was.) I know I asked for it without the pine nuts. I don't think I like them. so sue me! I must have had a bad batch of pesto once, and I have always been convinced it was the pine nuts. I avoid basil-pine nut pestos to this day. true story.<br /></div><br /><div>Here's my yummy pasta:</div><br /><div> </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR2glslZAw7afUaOXi3nvAGvlSQcV0RFEZ1Nd1WYN9v-X6Z6r65_etRGZ9turc1WmZcbKEHvBXSaGDYbHrvEAPhLxsxLB8bTrpxqAB-591RjCEJz25ZLiDuR6hVYlLWXia-IgSfygNTdg/s1600/Moosewood+dinner.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR2glslZAw7afUaOXi3nvAGvlSQcV0RFEZ1Nd1WYN9v-X6Z6r65_etRGZ9turc1WmZcbKEHvBXSaGDYbHrvEAPhLxsxLB8bTrpxqAB-591RjCEJz25ZLiDuR6hVYlLWXia-IgSfygNTdg/s320/Moosewood+dinner.jpg" alt="" id="BLOGGER_PHOTO_ID_5493523695210449634" border="0" /></a><div> </div><br /><div>THEN. oh then. Then, it was time for dessert. Joe and I shared the vegan chocolate cake. I don't know if we so much shared as much as I gobbled. I seriously had a Meg Ryan moment at the table. I mean, I think it would have been a good cake even if it wasn't vegan, but since it was vegan, it was like the best cake I ever had. It was moist and the flavor was so chocolately full, and then the frosting was a ganache that wasn't too sweet. It was so. good. My sister got a piece, but couldn't get through the whole thing, and she actually pondered not taking it home with us! gahh! We were going to get a box, but things got a little chaotic when we were leaving and that just didn't happen. As soon as we got up they came over to clear the table (I'm pretty sure Oprah was waiting for the table), and Joe and I both looked at the leftover cake and simultaneously forked up the rest of it. I felt like Chunk from the Goonies when they take the ice cream away from him, ripping the spoon out of his chubby, sad cheeks!<br /><br />Here's the picture of the oh-so-amazing cake:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgamFeQd9vultMq0uMdyPwzd31tECadpxukFo_Zz-ZiSmxnVn_Ibh22vkRPfYeIYhFDZUlgjNyJmUDofAA243Vs-GNb7zwLdDUlx8iPoThisysfT1JuFGrpREcsHWlYlkhd0JluXZFSQ88/s1600/Moosewood+cake.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgamFeQd9vultMq0uMdyPwzd31tECadpxukFo_Zz-ZiSmxnVn_Ibh22vkRPfYeIYhFDZUlgjNyJmUDofAA243Vs-GNb7zwLdDUlx8iPoThisysfT1JuFGrpREcsHWlYlkhd0JluXZFSQ88/s320/Moosewood+cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5493524838145641554" border="0" /></a><br />ha! Have no fear! I remembered that I had this recipe in my Moosewood cookbook, and I have all the intention in the world to bake it this week. ohhh yeah.<br /><br />So what's awesome about the restaurant is that their dishes are all from their cookbooks, so if you like something, you can just go find it. The magic of the internet quickly led me to the appetizer dish we had, and Joe and I cooked it up last night. It's tasty and simple. Plus, it's grains and beans and veg: the magical 3 combo.<br /><br />Here is *our* version:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOo037oh1gOto89DtcShmY7897yOSzRMRPcfG5VKKB-v3dz-7r6N0iwXXOeULYqiKeP9He-_scSn1H6IboO6n_4AIY25diRI3douPQSeiZWoTnfSRFav8exP9-sRpDAjNLuhIfDh-kyUE/s1600/Quinoa+Black+Bean.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOo037oh1gOto89DtcShmY7897yOSzRMRPcfG5VKKB-v3dz-7r6N0iwXXOeULYqiKeP9He-_scSn1H6IboO6n_4AIY25diRI3douPQSeiZWoTnfSRFav8exP9-sRpDAjNLuhIfDh-kyUE/s320/Quinoa+Black+Bean.jpg" alt="" id="BLOGGER_PHOTO_ID_5493525655849348146" border="0" /></a>and here's the recipe! We made guac too cause I love me some guac. and those are blue corn chips in the back.<br /><br /><span style="font-weight: bold;">Quinoa Black Bean Salad<br /></span>1/3 cup<span style="font-weight: bold;"><span style="font-weight: bold;"> </span></span>quinoa<span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span>1 cup water<br /><span style="font-style: italic;"><br />Rinse the quinoa in a sieve under cool running water, and add to a saucepan with your 1 cup of boiling water. Cover, reduce heat to low and simmer until all the water is absorbed - about 10-15 minutes. Allow to cool about 15 minutes.</span><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /></span></span>1 tsp. olive oil<br />4 tsp. lime juice<br />1/4 tsp. ground cumin<br />1/4 tsp. ground coriander<br />1 T. finely chopped fresh cilantro<br />2 T. minced scallions<br />1 1/2 cup. cooked black beans (or a 15 oz. can, drained)<br />2 cups diced tomatoes<br />1 cup. diced bell peppers (any color you'd like)<br />S&P to taste<br /><br /><span style="font-style: italic;">In a small bowl, combine the oil, lime juice, cumin, coriander, cilantro and scallions. Stir in the beans, tomatoes and peppers. Add the cooled quinoa, and salt and pepper to taste, and combine well. Refrigerate until ready to serve.</span><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /></span></span>Enjoy!<br /><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7276815004231477989.post-71996115428218547752010-07-04T08:54:00.005-04:002010-07-04T10:25:41.636-04:00Mango Summer Rolls<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivh652-Olk_eKo3W-odwkjgCIzoe0M9z-82wO4aXkSwHvLqzhAiqwJHUhCUECEp-qe-kcTuKU6l3yxJD6uQw_xTokp8LGZyYCu072V0JTsFfCmzj6ML3rkk7oihlt21JFBbWqa9Prmgf4/s1600/Mango+Summer+Rolls.JPG"><img id="BLOGGER_PHOTO_ID_5490055758736713650" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivh652-Olk_eKo3W-odwkjgCIzoe0M9z-82wO4aXkSwHvLqzhAiqwJHUhCUECEp-qe-kcTuKU6l3yxJD6uQw_xTokp8LGZyYCu072V0JTsFfCmzj6ML3rkk7oihlt21JFBbWqa9Prmgf4/s320/Mango+Summer+Rolls.JPG" border="0" /></a><br />Dear Mango,<br /><br />Let's be together forever. And not just in the spring and summer, but like, all year round. Let's throw macrobiotics to the wind and spend all the seasons in tasty bliss!<br /><br />Love,<br />Ann<br /><br /><br /><br /><p></p><p></p><p><br />Oh, mango. I heart you so. I love you even more when I can pair you with rice noodles and dip you in sauce.. wait, did that just get weird?</p>Summer roll time! I've been holding on to this recipe for a while now, but with all the obnoxious "I'm not even moving but my boobs are sweating" heat, something is telling me summer is in full swing, and it's time to share. This is a super easy recipe, and there's no cooking required, and it tastes best chilled, and it has rice noodles and fruit and cilantro and... are you convinced yet?<br /><br /><strong>Fresh Mango Summer Rolls</strong><br /><em>from Isa Chandra Moskowitz</em><br /><br />1 mango, peeled and sliced into matchsticks<br />1 cup bean sprouts or seedless cucumber, sliced into matchsticks<br />1/2 cup fresh cilantro leaves<br />4 oz very thin rice noodles<br />1/4 cup roasted peanuts, finely chopped<br />20 rice paper wrappers<br /><br />Cook up your noodles: Boil a medium-sized pot of water. Turn off the heat and add the noodles. Let them soak for 10 minutes, stirring occasionally. Drain the noodles and run under cold water.<br /><br />Have a pie pan or large wide bowl filled with hot water (like tap water) and a clean counter space or cutting board. Place the rice paper wrappers, 2 at a time, into the water until they are flexible (about 30 seconds). Carefully remove from the water and lay flat on your clean surface. In the lower two-thirds of the roll, place a tablespoon of noodles and sprinkle on some nuts. On top of that place 5 or 6 mango strips, then add your bean sprouts (6 or 7), and finally 3 or 4 cilantro leaves. Fold the left and right sides of your wrapper over the filling, then take the bottom of the wrapper and begin rolling. Keep these wrapped and chilled until serving.<br /><br /><strong>Thai Dipping Sauce</strong><br />1/4 cup rice vinegar<br />1/4 cup water<br />1 garlic clove, minced<br />3 T. roasted peanuts, chopped<br />1 1/2 tsp. sugar<br /><br /><br />Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7276815004231477989.post-3536549109248093722010-06-25T12:56:00.004-04:002010-06-25T19:58:27.928-04:00Sufferin' Succotash (well, kinda...)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0FAEGXR1UPkEwD69u6Y-1cImarluu2odugYqFMj7QN5lbr7hUSVQ635VVop5Oxn1Q-aMVoSnDWoy03dAUkcAi_XR4ktKI7uCU578DTfcHIt1Tuh2oNkwCh9BuILb8h7L28m-tozS8-P8/s1600/Summertime+Succotash.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0FAEGXR1UPkEwD69u6Y-1cImarluu2odugYqFMj7QN5lbr7hUSVQ635VVop5Oxn1Q-aMVoSnDWoy03dAUkcAi_XR4ktKI7uCU578DTfcHIt1Tuh2oNkwCh9BuILb8h7L28m-tozS8-P8/s320/Summertime+Succotash.JPG" alt="" id="BLOGGER_PHOTO_ID_5486761381422667474" border="0" /></a><br />Why "kinda" do you ask? Well, technically a succotash is a mixture of lima beans and corn, and I didn't have lima beans, so I used edamame instead. I bought a package of frozen ones, and they come in individually packaged servings, which is awwesome because you don't have to worry about your little beans getting frostbit while they await your next dish!<br /><br />This recipe is actually a combination of 2 recipes put together. That's right. 2! 2! 2 recipes in 1! You can thank me later. This dish was simple, really tasty, and oh-so-fresh. So perfect for summer, and it's pretty too! I think it'd be perfect for a get together. We ate it warm, but I don't see why you couldn't eat it cold. I think it'd still be tasty.<br /><br />The bed of orzo is the first recipe. It actually called for Arborio rice, which I thought was in the pantry, but it wasn't, so we improvised. I would have preferred to have the rice for the grain factor, but it's not like orzo is giant rotini or something. I'll post the original below though.<br /><br />Oh! and these are both from the lovely Alicia.<br /><br /><span style="font-weight: bold;">Hot Rice with Cold Lemon, Basil, and Tomato<br /></span>1 cup Arborio rice<br />2 T. evoo<br />3 T. lemon juice<br />3 pinches fine sea salt<br />2 pinches fresh ground black pepper<br />1/2 cup (or however much your little heart desires) fresh chopped tomato<br />2 T. chopped fresh basil<br /><br />Cook up your rice (or orzo. hey, *I'm* not judging you!) and place it in a mixing bowl. Add the olive oil, lemon juice, salt and pepper. Mix well, add the tomatoes, and sprinkle with basil. Toss to combine.<br /><br />Yeah, it's that simple.<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /><span style="font-weight: bold;">Summertime Succotash</span></span></span></span></span><br />1 T. Earth Balance butter<br />1 tsp. olive oil<br />1 cup diced red onion<br />1 garlic clove, minced<br />1 (10-oz) package baby lima beans (or edamame) - thawed, if frozen<br />1 cup fresh or frozen corn<br />1 cup cherry tomatoes, halved<br />2 T. chopped fresh parsley<br />2 T. chopped fresh basil<br />1 T. white or red balsamic (I used red.)<br /><br />Heat the butter and oil together in a large skillet over med-high heat. Add the onion and saute until the onion begins to brown - about 5 to 7 minutes. Add the garlic, and cook a minute longer.<br /><br />Stir in the beans, and saute 5 minutes. Add the corn and tomatoes, and saute 1 minute longer or until heated through. Remove from heat and stir in your herbs and balsamic.<br /><br />Place over the rice and enjoy!<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span><br /></span></span></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7276815004231477989.post-10076126560607703202010-06-04T14:47:00.004-04:002010-06-04T14:57:54.244-04:00nom nom nom<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqvetsWD00-GK-J2shIcl14mv5QXAynrNZYbE1sqy9slljbO466d0kA-ATUrVmIAdpzCkWInJP6ZMmSb6VC5PA8H0gWrJ25UsQXsWtYx80zbRzeiKRBV04WG1OZEp6pw5-DEp-APzF1hw/s1600/Chocolate+Orange+Bundt+Cake.JPG"><img id="BLOGGER_PHOTO_ID_5478994195840090594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqvetsWD00-GK-J2shIcl14mv5QXAynrNZYbE1sqy9slljbO466d0kA-ATUrVmIAdpzCkWInJP6ZMmSb6VC5PA8H0gWrJ25UsQXsWtYx80zbRzeiKRBV04WG1OZEp6pw5-DEp-APzF1hw/s320/Chocolate+Orange+Bundt+Cake.JPG" border="0" /></a><br /><div></div><div></div><div>It's finally summertime, which means, among other things, that there are lots of picnics and parties to attend. This can be particularly difficult for me. For one thing, the smell of burgers on a grill makes me salivate. I mean, I may not like where it comes from, but that doesn't mean I don't miss the taste. I love me a burger. well.. <em>loved</em>. I don't love it enough to go back, but alas. Picnics are so food-centered, and outside of a fruit salad, there is rarely anything for a vegan to eat. One way to combat this is to just bring your own dish, so that you'll have at least something to chow down on. In my case, I'll bring a dessert, and after I eat half the thing, I will have the excuse of it being the only thing there for me to eat! ha. </div><div></div><br /><div>This is a chocolate orange bundt cake that is perfect to share. I mean, who doesn't love a bundt? Plus, it doesn't taste vegan so once again, you can show people that an animal free diet doesn't equal weirdness. I found this recipe at <a href="http://blog.fatfreevegan.com/">http://blog.fatfreevegan.com/</a>. </div><div></div><br /><div><strong>Chocolate Orange Bundt Cake</strong></div><div>1 1/2 cups unbleached flour</div><div>1 1/2 cups whole wheat flour</div><div>1 1/2 cups sugar</div><div>2 teaspoons baking soda</div><div>1 teaspoon salt</div><div>1/2 cup cocoa</div><div>1 teaspoon cinnamon</div><div>3/4 cup soy yogurt</div><div>1 teaspoon vanilla</div><div>2 tablespoons balsamic vinegar</div><div>1 1/2 cups water</div><div>1/2 cup fresh orange juice</div><div>2 tablespoons grated orange peel<br /></div><br /><div><strong>Chocolate Icing</strong>:</div><div>1/2 cup powdered sugar</div><div>1 tablespoon cocoa</div><div>2 teaspoons orange juice</div><div>1/4 teaspoon vanilla extract </div><div>plus extra orange juice as needed</div><div><br /><strong>Orange Icing</strong>:</div><div>1/2 cup powdered sugar</div><div>1 teaspoon orange juice</div><div>1/4 teaspoon vanilla extract </div><div>plus extra orange juice as needed<br /></div><div> </div><div>Preheat oven to 350F. Spray a Bundt cake pan with non-stick spray and dust it lightly with unsweetened cocoa. </div><div><br />Combine the flours, sugar, baking soda, salt, cocoa, and cinnamon in a large mixing bowl. Add the yogurt, vanilla, balsamic vinegar, water, and orange juice. Beat by hand or with a mixer on low speed just until well-combined, about 1-2 minutes. Stir in the grated orange peel, and pour into the prepared pan.<br /></div><div> </div><div>Bake for about 30-40 minutes, until a toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes and then invert it onto a serving platter and cool completely.<br /></div><div>When the cake is cool, make the icings. For each icing, mix the ingredients in separate small bowls. One half teaspoon at a time, stir in enough extra orange juice to make a drizzling consistency. Drizzle the chocolate icing over the cake, wait a few minutes for it to set, and then drizzle the orange icing.</div><br /><div></div><br /><div>Delish! Enjoy :)</div>Unknownnoreply@blogger.com0