A Crock Pot, a Tea Cup, and a Pineapple

homestyle vegetarian biscuits and gravy

2011-05-07T08:39:00.000-07:00

These are delicous! when you want a hearty breakfast make these and dig in.

Gravy-( i like to make mine the night before and let the flavors combine)
1 small head cauliflower, rinsed and cut into chunks
1/4 cup milk (maybe more if needed)
1/2 onion diced or minced if you dont want chunky onion in your gravy
2 morningstar vegan sausage patties (optional)
1 tbsp butter
1/2 tsp pepper (I put much more, but start with this and season to taste.)
salt to taste

bring a pot of water to boiling, add the cauliflower and boil until very tender. I like to do this step the night before. then drain the water off and puree the cauliflower with the milk until its gravy consistency. If you have a small blender like a magic bullet, you will need to do it smaller batches.
melt the butter in sauce pan. add the onion and veggie sausage and saute. (its best to warm the sausages first in the microwave for a few seconds so its not frozen) cut up the sausages in the pan with the spatula so its chunky for the gravy. when the onions are soft and translucent add the cauliflower mix and add salt and pepper. if you want to add more of each salt and pepper to taste. stir until the gravy is warm and thick. If its not very thick you can add extra butter.

Biscuits- (makes 5 medium to large biscuits-double the recipe if you need more)
note: if making buttermilk do this step first-also soften your butter in advance. Preheat oven to 475
1 cup whole wheat or spelt flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt (or regular if thats what you have on hand)
1 tsp sugar
1/2 cup buttermilk (you can make this at home with regular milk-measure the 1/2 cup of milk into a bowl and add the juice of half of lemon-this will curdle the milk a bit (not in a rotten way!) set in the fridge until you need it) you can try this with almond or soy milk but the results will be slightly different.
2 tbsp vegan or regular butter at room temp
mix (you can sift if you like) the dry ingredients. add the butter and milk and mix until just combined. Do not over mix!!! drop the biscuits about 1/2 cup size. bake for ten minutes

while the biscuits are baking fry an egg for each person.

assemble by putting a biscuit on a plate, with egg on top, and then smother in gravy. mmmmm

Stuffed Portobellos

2011-03-18T17:00:00.000-07:00

found this in a magazine, cooked this evening and loved it! Quinoa is a vegetarian and dieter's dream. Low in calories, and loaded with protein. The aztecs had gold! this and chocolate.

I left out the cheese because I didnt have any. I used dried thyme 1/2 tsp instead of fresh. And I needed to add more water to the quinoa, it cooked off to quickly.

Easy Whole Wheat Bread

2011-03-16T10:40:00.000-07:00

This recipe comes from Rick's great Aunt Clara. It is the quickest yeast loaf I've ever made! Its better to cut the recipe in half if you have a kitchen Aid.

combine these in a K.A. or bosch.

5.5 cups almost hot water 115 derees farenheit

2/3 cup oil

2/3 cup honey

2 T. salt

slowly add 6 to 7 cups whole wheat flour. (to make a lighter/whiter dough make half the flour bread flour)

Add more flour until dough starts to pull away from the sides

with dough hook let the bread knead for 10 min. or you can d it by hand. put in greased pans and stick in the oven for 15 min to rise. Then turn up the heat to 325. bake 35 min.

only rises once, what!

Very Vegetable Gumbo-A crock pot miracle

2011-03-01T18:26:00.000-08:00

I have taken forever to update this. And I am embarrased by how long it has taken me to get back to my friend Lora with this recipe. Sorry! But for creole/cajun food lovers-this is a must. Especially because it is much healthier than the original recipe.

1 tbsp olive oil
1 large onion, chopped
1 celery rib
1/2 large green bell pepper seeded, chopped
1 garlic clove, minced
3 cups vegtable stock
2 cup tomato juice
1 14.5 oz can diced tomatoes
2 medium zucchini, cut in half lengthwise and sliced into 1/4 inch half moons-OR 2 cups fresh okra if available sliced into rounds
1 tsp file powder or cajun seasoning
1 tsp dried thyme
tabasco sauce to taste
1/2 tsp liquid smoke(if you have it)
2 cups hot cooked long grain rice (for serving)

heat the oil and saute the onion, celery, bell pepper, and garlic. cover and cook for about 5 min

transfer vegetables to a crock pot-add stock, tomato juice, zucchini or okra, file or cajun spice, thyme, and salt and pepper to taste. cover and cook on low for 8 hours

Just before serving add tabasco sauce and liquid smoke. Taste, and adjust flavor as needed. Serve over hot rice.

A recipe from "Fresh from the vegetarian slow cooker"

FRENCH TOAS WAFFLE CAKES!!!!!

2010-10-04T16:39:00.000-07:00

Okay, so we were watching "Modern Family" a while back. There was an episode where it was Phil's Birthday, and the kids met him as he came into the kitchen in the morning, saying, "Dad, we made your favorite!" to which he responded, "You mean French Toast Waffle Cakes?"

Aileena and I turned to each other and simultaneously exclaimed, "Genious!"

So, I had to try it. Super simple. I started with a simple vegan pancake recipe I've been working on (vegan, cause I like vegan pancakes, not cause they need to be vegan). Check it out:

Ingredients:

1 cup unbleached white flour
1 cup whole spelt or wheat flour
2 cups almond milk

1 Tbsp flax eggs (soaked flax and water blended to a snotty consistancy)

1/4 - 1/2 cup water
2 tsp baking powder
1 tsp salt
1 - 2 Tbsp raw cane sugar

1/4 cup melted Smart Balance Butter

1 tsp vanilla extract

Mix flax eggs, water, sugar, vanilla, butter, salt and baking powder first. Then add the milk. Then the flour. thats how I make them anyways.

So, cook the pancakes on medium temp until very light gold.

Then place the pancake in already heated and lightly greased waffle Iron. I put mine right in the middle. Keep it in there for 30 seconds to a minute until the pancake has formed into a waffle.

The waffle cake should be toasty on the outside and moist and chewy on the inside. Then dip the waffle cake into an egg batter (typical french toast batter) Recipe:

2 eggs

1 flax egg

half cup milk

sugar, salt, cinnimon, and vanilla to taste.

put battered waffle-cake back on the griddle and cook it like french toast. don't over-cook.

Seriously guys, they are delicious. Aileena's quote: Dang you! I never really liked pancakes, waffles or french toast, but now you've gone and made a breakfast carb that I'm going to want all the time!"

So, yeah. Delicious. Had some friends over for breakfast too. Reports were good from them too.

Pumpkin Seed Brittle

2010-09-26T03:49:00.000-07:00

A great way to use pumpkin seeds from your pumpkin carving. I found this recipe in an old October issue of Martha Stewart Living.

1 cup pumpkin seeds (rinsed, dried the day before, and roasted in the oven)
1/4 cup honey
1/2 cup packed light brown sugar
1/4 cup butter (i used smart balance vegetable butter)

line a cookie sheet with parchment paper, or butter. set aside.

melt butter in sauce pan. stir in sugar and honey. cook without stirring until a candy thermomoter reaches 280 degrees. (about 6 minutes) stir in pumpkin seeds until temp hits 300. about 2 minutes more. pour onto baking sheet. let cool completely and break into pieces. great over ice cream, or as a garnish on pumpkin pie. do not eat it all, like i wanted too.

Crock Pot Recipes

2010-09-22T11:59:00.001-07:00

I love my crock pot! Obviously, it is part of the reason this blog got its name. And one of my favorite things about it, is busting the myth that only boring casseroles and roasts are what come out of crock pots. They saved my life in Korea where we didn't have an oven, and once again now that I have a new little sweetheart who takes up most of my day. Plus they are cost effective (dont use as much electricity as the oven) and they don't heat up the house.

Now that its fall-there are so many delicious mouth watering fruits and vegetables to choose from, its a vegetarian's christmas. So many things in season. And who better to turn to for delicious uses of these seasonal delights than Martha Stewart. To be economical and environmental I ran to the library and checked out some living Magazines for Sept, Oct, and Nov from the last few years-and started cooking away. And here are some of her recipes that I made in my crock pot.

Black Kale and White Bean Soup

5 cups water

1/3 cup barley or wild rice (i used wild rice, and it was so delicous)

1.5 cups veggie stock (or chicken if you prefer)

1/2 onion, chopped

1 garlic clove minced

1/2 tsp red pepper flakes

1/2 tsp coarse salt (or 1/4 tsp regular salt)

1 can canellini beans or 1 cup cooked beans( you can cook dry beans in advance in your crock pot too, its much cheaper!)

3 oz. Black kale (or regular if thats what you have acess too)

1/2 tsp grated lemon zest (optional)

parmesan cheese for garnish (optional)

Cook the rice in advance in a rice cooker. Otherwise barley can be added into the soup.(beans should be done the day before because you have to soak them overnight, and cook on low in your crock pot for 8 hrs)

Put all the ingredients in your crock pot except kale and beans and rice if you are using. Cook on low for 4 hrs. Taste and see if the onion and barley are the texture you like. If they are add the kale, beans, and wild rice (if using). Let these heat through (about 20 minutes). Kale should be cooked but still crunchy. This is a great way to get your greens! Garnish with parmesan curls if you like.

350 calories per serving. This recipe makes two servings.

HUNBABA Mei Tai Baby Carrier Guest Giveawayy

2010-07-23T09:39:00.000-07:00

HUNBABA Mei Tai Baby Carrier Guest Giveawayy
I already have a carrier, but not this adorable! Rick can use the navy one, I want one of these.

Rick is a cookie genius...

2010-07-22T19:51:00.000-07:00

Not only is Rick my cookie monster, he has mastered the art of the perfect vegan chocolate chip cookie... This is him admiring his hard work. I love that he makes them the perfect shape. They kind of look like the cookies that Cookie Monster eats...

If you want his secret recipe-you'll have to bribe/blackmail him. Or just ask.

Yogurt

2010-06-17T17:45:00.000-07:00

That's right.. I did it. My next experiment will be vegan yogurt with soy milk... but here is the recipe with a yogurt maker

1 quarts milk (2% or whole works best)
1 tbsp yogurt starter or plain high quality yogurt

In a sauce pan warm up the milk until bubbles start to form at the edges and steam rises from the surface. Remove from heat. Use a candy thermomoter and insert into the center of the milk (dont let it touch the bottom of the pan) and when the milk hits a temp( it usually has to cool to this temp) of 110 to 115 degrees farenheit add a little bit of it into one of the yogurt jars from the maker and mix with your starter or yogurt. stir until it seems blended. Then add this mixture slowly back into the saucepan. Stir the mixture so the bacteria is evenly dispersed (youll have to guess) 2 minutes should be enough. Then pour the mix into the jars from your maker and make sure the lids are properly closed. Then follow the directions on your yogurt maker. I find letting the yogurt go for 8 hours makes a thin yogurt and for 10 hours is slightly thicker. After the yogurt is done (do not open yet) put in the fridge to chill for at least 8 hours. You can store fresh yogurt in your fridge for up to a week. Finally, if you like you can strain the yogurt through a cheese cloth, to make it thicker.

Vegan Mushroom and leek Soup

2010-06-10T17:09:00.001-07:00

I came up with this the other day, and it turned out pretty yummy.

-4 cups water
-2 fresh leeks
-veggie bullion i cube
-3 small carrots, shopped
-1 cup chopped wild mushrooms (fresh or dried is fine)
-2 tbsp tofu dill parsley dip (recipe follows)
-fresh sage
-fresh parsley
-salt and pepper to taste
first hydrate your mushrooms if they aren't fresh.

chop or cut up your leeks into small pieces. saute in 1 tbsp of oil with the carrots, for 2-3 minutes in a large pot. then add mushrooms and saute a minute more. add the four cups water and veggie bullion and bring to boil. reduce heat and simmer for about 10 minutes. then remove from heat, and add tofu dip and fresh sage and parsley (finely chopped) stir for a few minutes to blend the flavors. Add salt and pepper as needed. Garnish with fresh dill and green onions if you have it. Great served with a crusty piece of bread! Enjoy.

tofu parsley dip

1 small pkg silken tofu
1 tbsp lemon juice
few sprigs fresh parsley
few sprigs fresh dill
salt and pepper to taste

put all the ingredients in a blender and blend until smooth. taste and see if you want to add more dill or parsley and salt or pepper. let sit in the fridge overnight. taste in the morning...it should have nice blended flavors and be thicker like ranch dip/

Shabby Apple Queensland Swimsuit Giveaway

2010-05-27T18:51:00.000-07:00

Shabby Apple Queensland Swimsuit Giveaway

Rick's Vegan Baking Escapades part 1: Pretzels

2010-04-03T21:17:00.000-07:00

So, Have you ever wondered how the Germans make their pretzels so soft, moist and delicious? Where does that brown beautiful skin come from, and why does the salt leave pock-marks on the surface of a real pretzel? The answer is: Lye. Yep, that chemical you make soap out of. Its corrosive, it burns everything it touches, and it makes baking pretzels totally fun! I just followed this recipe on about.com to make them. I made them vegan, simply by substituting butter for Earth Balance. Turns out great everytime. You'll need to buy lye on the internet, but, trust me, its worth it. Heres the recipe from About.com.

Ingredients:
•1 T. yeast (or 1 package), dissolved for 5 minutes in 1/4 c. warm water and 2 tsp. sugar (proofed)
•4 1/4 c. bread flour
•11/4 c. warm water
•2 tsp. salt
•2 1/2 T. salted butter
•Plastic gloves
•Safety goggles
•1 oz. food-grade lye, dissolved in 1 quart of water
•Salt, large flakes like Kosher salt are best

USE EXTREME CAUTION: Lye is caustic and a 3% solution is considered corrosive. Always use gloves and safety glasses. Wearing long sleeves, pants and close-toed shoes is recommended.

Measure the flour into a mixing bowl, add the salt and the proofed yeast and 1 cup of warm water. Mix by hand or with a stand mixer with dough hook until flour mixture comes together into a stiff ball. Add water as needed to form dough.

Knead for 5 minutes, let rest for a few minutes and then add the butter and knead for at least 5 more minutes, or until butter is fully incorporated. At this time, the dough should be firm and soft, velvety to the touch.

Form into a ball, butter all surfaces and let rise until double, about 1 hour in a warm spot.

Wipe up spills with paper towels and dispose immediately. Rinse with water or vinegar. Rinse all utensils and gloves with large amounts of water and wash arms and hands after working with the solution. If you feel anything burning on the skin, rewash with soap and water, rinse and dry.

Place wax paper on a baking sheet.

Degas the dough (punch down) and divide into 12, 2 ounce pieces. Form into balls. Using very little flour, form balls into 1-foot long strands, thicker in the middle and tapering towards the ends. I use water to make the dough slightly sticky. This helps with shaping.

Take each strand and roll out again to form 2-foot strands. Twist into pretzel shape, using a little water again to make the ends stick to the loop. Pretzel bakers can flip pretzels into shape, but I have to coax them.

A good, German Brezel is thick and soft in the middle, thin and crunchy but not dry on the arms, or ends and splits the loop of dough into three equal parts. The picture shows amateur pretzels lacking these traits.

Place the pretzels on the baking sheet and refrigerate for 1 hour. This dries out the surface and makes them easier to handle.

Make the lye solution: Don gloves and goggles. Place 1 quart of water in a plastic or glass container, weigh 1 ounce of food grade or reagent grade sodium hydroxide into a bowl and add slowly to the water, stirring with a plastic spoon or similar object. ALWAYS ADD THE LYE TO THE WATER! For scientists: The lye solution will be approximately 0.75 M NaOH (FW 39.99g/mol) or almost 3% w/w.

Remove from refrigerator and dip each for 30 seconds in the lye solution. Remove with a slotted spoon and place on greased or parchment-paper-lined baking sheet.

Sprinkle pretzel with salt. Make a deep cut through the thick part of the pretzel horizontally with a razor blade or lamé. Let pretzels rest for 15 minutes.

Heat oven to 375°F. Bake pretzels for 20-25 minutes, or until deep golden brown.

Dispose of lye solution according to county and state hazardous waste regulations. This might include dilution of the solution with water, neutralization with an acid and subsequent dilution, or taking the waste to a disposal facility. You might also keep the lye solution in a tightly closed, non metallic container, clearly labeled, to use again, although I don't recommend this.

I know it sounds long and complicated...it is - but its also loads of fun :)

Strawberry Coconut Cake

2010-03-27T12:56:00.000-07:00

So strawberries are fantastic right now, and I've been eating them like crazy! I really wanted a delicious strawberry cake, but I thought it would be so much better with coconut in it. So I used an online recipe from a caterer and modified it a bit.
FOR THE CAKE
2 cups sugar (can cut by 1/2 cup if you want less sweet.)
3 oz pkg. straberry gelatin
1 cup (2 sticks) vegan or regular butter softened (I used vegan butter, but this is not a vegan recipe)
4 eggs at room temperature
1 cup whole milk or 1/2 cup almond milk and 1/2 cup soy creamer (I did the 2nd one)
2 3/4 cups flour sifted (cake flour is best, but any white flour should be fine)
2 1/2 tsp. baking powder
1 tbsp coconut extract
1/2 cup strawberry puree (about 6 large strawberries blended up with a little milk or water)

FOR the Coconut cream
1 pkg. heavy cream
1 tsp coconut extract
1/2 cup coconut shredded
1 tsp rum extract
sugar to taste

1 pint (or more if you like) fresh strawberries for filling and decorating top.

preheat oven to 350 degrees. Grease 2 round 9 inch cake pans. Beat the butter, sugar and gelatin together until creamy and fluffy. Add in the eggs, 1 at a time, beating after each. Sift the flour into a seperate bowl and mix in baking powder. Mix the flour and milk a little at a time alternating. When the batter is mixed add the coconut extract and strawberry puree. Divide the mixture evenly between the two cake pans. Bake for 25-30 minutes or until a toothpick comes out clean.

let cakes cool in pan for 10 minutes setting on a wire rack. Then turn cakes out to finish cooling all the way.(about 40 min)

Meanwhile, for the filling and topping,Mix the cream, extracts, and 1/2 cup powdered sugar on high speed until the cream becomes thick and dense (very stiff). Wash your strawberries and slice them (start with 8, and then add more if you think you need it-this should be enough though)

When the cakes are completely cool spread a layer of cream on top of the bottom layer. Top with a single row(don't double up the strawberries on top of each other) of strawberries. Carefully place the other cake on top of the strawberry topped cake. Then frost the whole cake (top and sides) with an even layer of cream. Sprinkle coconut over sides and top evenly as a decoration and for texture. Cover carefully (either with cake cover or toothpicks and saran wrap) Let chill in the fridge for an hour or two. Right before serving, you can decorate with whole or sliced strawberries. I like a single strawberry in the center of the cake. But do whatever comes to mind!

Gaga Bum Reversible Pinafore GUEST GIVEAWAY!!!!

2009-09-04T16:51:00.000-07:00

Gaga Bum Reversible Pinafore GUEST GIVEAWAY!!!!

Teachers Pet Cardi, Simple Tee and Poppy Skirt GIVEAWAY!!!!

2009-09-04T16:48:00.000-07:00

Teachers Pet Cardi, Simple Tee and Poppy Skirt GIVEAWAY!!!!

Giant Ginger Cookies (vegan)

2009-08-09T13:01:00.001-07:00

My absolute favorite cookie is a big chewy ginger/molasses cookie. So even though its August-I just had to have some today. Here is a vegan version that I got offline with a few of my changes.

preheat oven to 350 degrees.

4 TBSP. THICK sugar crystals (I used regular granulated sugar-its not as pretty but it works fine-its for the top of the cookies)

2 cups flour (organic all purpose is best-but any white flour will work)
1 tsp baking soda
1/4 tsp salt
2.5 TBSP ginger (yes!)
1 tsp cinnamon (i increased this from a 1/2 tsp)
1/2 tsp ground cloves
1/2 cup canola oil
1/4 cup molasses (blackstrap is best-but any will work)
1/4 cup alternative milk (the recipe called for soy-I used hazelnut-it worked great)
1 cup sugar (i used white-but brown will make the cookies darker)
1 tsp vanilla (use the good stuff!)

Combine all the dry ingredients except the sugar. Mix well. In another bowl cream together molasses, milk, vanilla, oil, and 1 cup sugar.Slowly mix in the dry ingredients. You'll have a sticky dough. Use a spoon to drop large heapings (about a tbsp or more) onto an oiled cookie sheet. The oil will help the cookies come off. Then press the crystal sugar onto the tops of the cookies. Then recipe says the cookies take ten minutes to cook-but mine were done in 8-so watch carefully. Let the cookies cool and then enjoy their chewy goodness. Mine weren't much to look at-but they tasted soooooo good.

Mint Chammomile Lemonade

2009-07-23T07:11:00.000-07:00

I made this up the other day when I wanted something refreshing to drink and a little bit sweet. Its perfect for the summer time, and very relaxing. The best part- you can make it as strong or as mild as you like.

2-4 chammomile tea bags
20-40 peppermint leaves (washed)
1 lemon
3-6 tbsp. honey
2 cups boiling water
4 cups ice

Boil the 2 cups water-then in a large pitcher combine the (2)tea bags, the water, the (3 tbsp)honey and the(20) mint leaves. Its a good idea to crush the mint leaves first with the back of a spoon to release the mint oil. Stir the honey until it dissolves-taste it. If it seems too sweet don't worry you'll be adding four cups of ice which will water it down. If you think it needs to be sweeter just add a little honey at a time and stir until it gets to the flavor you like. If you want the flavors to be stronger feel free to add more tea bags or mint leaves and let the mixture sit for about 10 minutes. Squeeze the juice from half the lemon into the mixture. If you want it more tart-then do the whole lemon. Now add the ice. Stir it as fast as you can to help the ice melt. Keep stirring until a good portion of the ice has melted. (more than half is best) Now taste it. If you like it remove the tea bags and seeds. (Hint-you wont need to remove any of the leaves or seeds if you have a pitcher that has a strainer lid) If you think it needs more of something add it until it meets your satisfaction-otherwise enjoy a tall glass and share!

Twenty minute Simple Skirt Tutorial AND GIVEAWAY!!!!

2009-06-20T00:51:00.000-07:00

Twenty minute Simple Skirt Tutorial AND GIVEAWAY!!!!

Marseilles Dress SHABBY APPLE GUEST GIVEAWAY!!!!

2009-06-07T01:43:00.000-07:00

Marseilles Dress SHABBY APPLE GUEST GIVEAWAY!!!!

Vintage Wedding Refashioned Frock GIVEAWAY!!!!

2009-06-07T01:40:00.000-07:00

Vintage Wedding Refashioned Frock GIVEAWAY!!!!

Delicious Brunch Sandwich

2009-05-10T21:00:00.000-07:00

scrambled eggs with apples and brie on a crossiant.

I found this in a vegetarian sandwich book and thought it was amazing. I've changed it a bit to make it less fat.

Makes 2 servings

2 crossiants
1/2 apple cut into small chunks
1 tbsp butter or 2 tbsp water.
2 eggs and 2 egg whites
2 tbsp. milk
2 oz. brie cut into small chunks
fresh chives
nutmeg, salt, and pepper to taste

saute the apples either in the butter or water, until slightly tender. turn off the heat. whisk the eggs and whites with the milk and add some salt and pepper. add the eggs to the pan and turn on medium. Scramble the eggs to the "doneness" you desire. Add the brie and mix in. Add salt and pepper, and nutmeg to taste. garnish with chives. spoon the mixture evenly onto the two crossaints. savor.

Vegab Peanut Butter Pie

2009-05-01T12:55:00.001-07:00

This just isn't right. Tofu should not taste this good.

16 oz super soft tofu
1 cup peanut butter
1 cup (plus more)powdered sugar
2 tbsp soy milk
1 pre-made graham cracker crust, or 1 box graham crackers

In your blender combine half the peanut butter, 1/2 the tofu, half the milk and blend on high until pudding consistency. Remember this is no bake, so it should be the texture you like before if goes into the crust. It only firm up a tiny bit in the fridge. If you need to add more sugar for stiffness or milk for liquidness go ahead. Add the sugar in 1/4 cup increments till its the consistency and sweetness you want. Pour into a bowl and set aside. Repeat with the rest of the ingredients.
If you are using the graham crackers instead of pie crust-take a nine by nine glass pan, and lay the crackers side by side on the bottom of the pan. Pour the pudding mix over the top. Put in the fridge for a couple hours and then enjoy. you won't regret it.

hint: for extra deliciousness-melt some vegan chocolate chip and pour over the top of the pie after its been in the fridge for an hour. Then return it to the fridge and refrigerate or at least an additional hour.

I'm back.

2009-04-27T15:39:00.000-07:00

Ok, I don't have a recipe today, but I will. Coming up will be pb pie (vegan and no bake!) And Vegan Crock pot Peanut butter chocolate cake. So check back soon.

Pumpkin Potato Curry

2009-03-22T01:46:00.000-07:00

This is amazing! Honestly, you must try it. I got the basic recipe from the Skinny B- in the Kitch book, and changed it just a bit. If you don't have pumpkin, just leave it out.

1.5 cups brown basmati rice (or regular brown rice. soak the rice overnight)
2.5 cups water
3/4 tsp salt
2 tbsp. oil
1 onion cut into chunks
2 cloves garlic, minced
6-10 cherry tomatoes (washed and cut in half)
1 cup vegetable stock (or other stock you have)
1.5 tsp cumin
1 tsp ground coriander
1/2 tsp tumeric
1/4 tsp cayenne (less if you want a mild curry)
1/2 tsp cinnamon
1/4 tsp ground cloves
1 pound red potatoes (or a large potatoe cut into chunks)
3 cups pumpkin cut into chunks
1.5 tsp lemon juice

in a large saucepan over high heat, combine the rice, water and 1/4 tsp salt. bring to a boil and reduce heat to simmer, cover and cook until the water is absorbed and the rice is tender. (if you have a rice cooker, by all means use it!)
remove from heat, and let rice stand covered for at least ten minutes.

while the rice is sitting-heat oil in a skillet over med. high. add the onion and cook for about 3 min.-it should be almost tender. stir in the garlic and cook for a minute more. add the tomatoes, spices, and stock and remaining salt. Cook on med.high for about 3-5 minutes. then turn off the heat, and let set. in another pot boil potatoes and pumpkin until tender. drain and add to spice mixture. turn the heat back on and cook stirring continually for about 3 more minutes (don't burn the sauce) Remove from heat and stir in the lemon juice. Serve over the rice.

Whole Wheat Chapati

2009-03-09T23:28:00.001-07:00

A little bit thicker than a regular tortilla, this is a recipe for the every day bread in India. (Naan is for special occasions!) Anyways, its not that hard, and it good for wraps, pita style sandwiches, and of course served alongside a curry.

INGREDIENTS (Nutrition)
1 cup whole wheat flour
1 pinch salt
1 tablespoon olive oil
1/4 cup water

DIRECTIONS
Sift together flour and salt in a bowl. Stir in olive oil and water, and then knead until firm and elastic. Divide into four balls, and roll as flat as possible with a rolling pin. (I usually let mine rest for 10 minutes before cooking)
Heat a frying pan over medium-high heat. Cook the chapati on both sides until golden brown, about 1 minute per side. If desired, sprinkle with additional olive oil before serving.

Korean Rice Porridge

2009-03-09T18:53:00.000-07:00

THIS is a traditional korean breakfast. Its a great way to start your day out with vegetables. I like to make mine with brown rice.

INGREDIENTS:
3/4 cup cooked rice
1/4 cup bean sprouts, blanched in 2 cups boiling water for 5 minutes
1 cup hot water reserved from the bean sprouts
1/4 teaspoon salt
1 whole egg
1 teaspoon toasted sesame seeds
1/2 to 1 teaspoon hot red chili powder 1 scallion, sliced pinch of pepper

1 Put the rice, bean sprouts, hot water and salt in a pan or in your own tukbaege. Break an egg over all, sprinkle with the sesame seeds, chili powder to taste, the scallion and pepper.
2 Put the pan (or tukbaege) on the gas flame and bring to a boil over moderate heat. Cook for 2 minutes but do not stir. Serve hot in bowls. The diner or the cook in the kitchen will break the egg yolk and mix everything in the pan into a gruel.
3 Note: serve with kimchi

P.s. I like to experiment with adding other veggies like chopped carrots, mushrooms, or water chestnuts. And adding different flavored broths can change the flavor of the dish.

Curry waldorf Salad

2009-03-09T04:38:00.000-07:00

Hi, Guest Blogger tonight - Rick! I just made this up and Aileena thought it was so good, it deserved its own post.

1 Cup Napa Cabbage chopped
1/2 cup mixed greens
1/2 large apple (or one small)
2 Hard boiled eggs
handful of raisins
small handful of walnuts

dressing -

1 Dollop of mayonnaise
1 tbsp lime juice
2 tsps curry powder
2 tsps brown sugar -
2 tsps Worcester sauce

Just chop and mix salad, and then mix dressing and pour over salad. The dressing should have a sweet curry flavor - so mess with the sugar/curry/Worcester amount till you like it. I didn't use any measurements when I was making the salad, so I'm estimating on those amounts - but it must have been something like this - it was good.

Low fat tortillas

2009-03-06T13:22:00.000-08:00

Next, fat free and whole wheat. Feel free to use whole wheat pastry flour in this recipe!

2 cups of white flour
1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. vegetable oil
3/4 cup warm water

--------------------------------------------------------------------------------

--------------------------------------------------------------------------------

Combine the flour, baking powder and salt in a bowl. In another bowl combine the warm water and oil.

Add the water/oil mixture to the flour mixture, one tablespoon at a time and mix the dough with a fork. Once the water is mixed in, add another tablespoon of water and repeat the process until all the water is mixed into the dough.

The dough will be sticky.

Kneading The Dough

Lightly flour a wooden cutting board and knead the dough.

Kneading is done by pushing the dough with the heals and palms

of both hands down onto the board. Fold the dough back onto itself, give a quarter turn and push again with the palms and heels of your hands. Just repeat the process of pressing, folding and turning for about 4 or 5 minutes. Add a dusting of flour when the dough gets sticky.

If the dough sticks to the cutting board while kneading, scrape up the dough and dust the board with a little flour and continue kneading.

Eventually the stickiness will go away and you will have a nice smooth dough.

Place the dough back into the bowl and cover it with a damp towel or damp paper towel. Let the dough rest for 20 minutes.

Divide the dough into golf-ball-size balls by pinching off the dough with your thumb and fore finger. Form each ball into a nice ball shape.

Place the balls on a flat dish making sure they don't touch each other and cover with the damp cloth.

Let the dough rest again for 10 minutes.

Rolling The Tortillas

Preheat a skillet or cast iron pan on medium high heat. You really can't beat cast iron pans for even heat distribution and their ability to withstand high heat without warping.

Lightly dust your wooden cutting board with flour. Take one of the balls of dough and flatten it out on the cutting board to a 4 inch circle. Rub flour on your rolling pin and begin to roll out the dough starting from the center out. Roll the tortilla until it is 6 or 7 inches in diameter and about 1/8 inch thick.

It's difficult to roll out a perfectly round tortilla so if that is important to you, you can always trim the tortilla with a knife.

I like their irregular homemade looking shape. No one can mistake these for store bought, especially when you taste them.

Don't be surprised if your kids take this flour tortilla recipe to new heights by making shapes out of the dough. Their creative little minds will be making homemade star shaped quesadillas!

Cooking The Tortillas

Back to the flour tortilla recipe...

Once you have rolled out the tortilla, place it on a preheated skillet. You don't need to add any oil or butter. Cook the tortilla for about 30 seconds. You will notice brown spots all over your tortilla. Flip it over and cook an additional 30 seconds.

Don't over cook it as you want the tortilla to be nice and soft.

Keep your tortillas warm by covering them in a towel on a plate or in a tortilla warmer.

Storing Tortillas

Tortillas are best eaten hot right off the griddle, but you can refrigerate and freeze them too.

If you freeze the tortillas, wrap tightly in plastic wrap and put them in a ziplock bag. When you are ready to use them, first thaw at room temperature and then wrap them in foil and place them in a 250 degree oven for a 10 to 15 minutes.

I don't recommend microwaving them as this tends to toughen them.

So try your hand at some homemade flour tortillas. It's really pretty easy and I think you will be delighted by the results.

"Clam Chowder"

2009-03-04T00:21:00.000-08:00

Another great way to use mushrooms in a soup. I love clam chowder, but not everyone likes or eats clams. This recipe is a good substitute. Don't forget to serve with oyster crackers or sourdough-It makes this recipe! Also, if you don't mind clam juice-you can actually purchase canned clam juice and add it for flavor.

2 cups chopped oyster mushrooms
1 teaspoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 small crumbled dried chipotle pepper(this is important for the smoky flavor)
fresh thyme leaves from several sprigs (or 3 teaspoons dried)
3 finely chopped sage leaves (or 3 teaspoons dried)
1 bay leaf
1 1/2 cups vegetable broth or water
6 small red potatoes, peeled and cut into chunks
2 cups lactose free or soy milk
1 10 oz. container of Tofutti sour cream OR 1/4 cup flour (or corn starch or potato starch) diluted in 1/2 cup water
1 teaspoon chopped, fresh dill

Preparation
Put the oil in a soup pot and cook over low heat for 5 minutes. Add the onion, celery, chipotle pepper, thyme, sage and bay leaf and cook until the vegetables are soft, about 10 minutes.

Add potatoes to the soup pot with the vegetable broth or water. Simmer until the potatoes are just tender, about 10 minutes. Add the milk and the mushrooms. Stir in the tofutti sour cream or flour/water mixture. Heat thoroughly for another 10 minutes. Salt and pepper to taste.

Sprinkle finely chopped fresh dill over soup and cover pot with a fitted lid. Let stand at least 10 minutes. Remove and discard bay leaf.

Serve with oyster crackers.

Sunday Laundry Shirt Dress GIVEAWAY!!!!

2009-03-03T15:27:00.000-08:00

Sunday Laundry Shirt Dress GIVEAWAY!!!!

Creamy Portebello Mushroom Soup

2009-03-02T15:27:00.000-08:00

I love mushrooms! So naturally, I am a fan of this soup. Anyways, you can substitute other mushrooms, or use a variety of mushrooms. You can use regular milk instead of soy milk, if you don't need it to be vegan.
This recipe is from Students Go Vegan.

1.5 tbsp olive oil
1/2 med. onion
1 garlic clove
1 carrot thinly sliced
1 celery stalk diced
1 portebllo sliced (or 1/2 cup of other mushrooms sliced)
1/4 tsp salt
1 tsp dried marjoram
2 cups veggie broth
2 tbsp flour
2 cups soy milk
1/4 tsp cayenne pepper
chopped fresh parsley (optionl)

warm the oil in a 3 or 4 qt. pot over med. heat. Add the onion, garlic, carrot, celery, portabello,salt, and marjoram. Saute for ten min.

mix the flour with a little of the veggie broth, to make a paste. Bring the rest of the veggie broth (with sauteed veggies in it) to a boil. Add the soy milk. Then add the paste. Turn down the heat and let simmer for ten minutes. Garnish with the parsley and serve with a warm slice of bread.

Anthropolification Boyer Cream Cardi GIVEAWAY!!!! GIVEAWAY!!!!

2009-02-25T19:08:00.000-08:00

Anthropolification Boyer Cream Cardi GIVEAWAY!!!! GIVEAWAY!!!!

The Conservatory Overcoat GIVEAWAY!!!!

2009-02-25T19:06:00.000-08:00

The Conservatory Overcoat GIVEAWAY!!!!

Ramen Cabbage Salad

2009-02-24T19:49:00.000-08:00

I've always liked this salad. I know its like a staple for bad potlucks-but for some reason I do. Anyways, this is a recipe I tweaked from cooks.com I've heard its best to make the dressing a day in advance to let the flavors combine.

1 pkg. Top Ramen noodles
1 tbsp. butter(optional)
1 head cabbage, shredded and chilled
1 carrot, shredded
6 green onions, thinly sliced
1/2 c. slivered almonds, toasted
1 tbsp. toasted sesame seeds
1/2 head of broccoli broken into pieces(steamed or boiled to somewhat tender-still crunchy though)
madarin oranges(optional)

DRESSING:
mayo(optional)

1/2 c. seasoned rice wine vinegar
1 tsp. sesame oil
1/4 c. salad oil(vegetable oil is fine)
1/2 tsp. sugar
Seasoning packet from Top Ramen noodles

Hint: the recipe included this step but I like the salad just fine without sauteing the noodles in extra fat.
Crumble and brown the package of Top Ramen noodles in 1 tablespoon butter, reserving the seasoning packet for later. Drain on paper towel and cool.

In large bowl, mix together the cabbage, carrot, onions, almonds and sesame seeds, ramen. Toss with dressing just before serving. And garnish with madarin oranges if you like.

DRESSING: Blend well the vinegar, sesame oil, salad oil, sugar and seasoning packet from Top Ramen noodle package.

German Rotkohl or red cabbage.

2009-02-24T17:13:00.000-08:00

Rick and I love German food. This may sound strange because we're vegetarian, but like most cuisines, it can be adapted to a vegan or vegetarian lifstyle. This red cabbage dish is particularly delicious. This recipe comes from cooks.com

RED CABBAGE WITH APPLES OR ROTKOHL MIT
APFELN

2 1/2 lbs. coarsely chopped red cabbage
2/3 c. red wine vinegar
2 tbsp. brown sugar
1 tsp. salt
1 c. grated onions
2 tbsp. bacon drippings
1/8 to 1/4 tsp. ground cloves
1 sm. bay leaf
2 c. boiling water
2 tbsp. freshly squeezed lemon juice
3 tbsp. apple jelly
2 med. sized cooking apples, peeled and thinly sliced

Sprinkle cabbage with vinegar, sugar, and salt; toss to coat evenly. Saute onion in bacon drippings 5 minutes, stirring frequently, until tender. Stir in cabbage, cloves, and bay leaf. Pour in water. Bring to boil, then cover and simmer 1 to 1 1/2 hours. Add lemon juice, jelly (if desired), and apples. Simmer, uncovered, 30 minutes longer. Remove bay leaf and adjust seasoning.

How to make it vegan/vegetarian and a few other tips:

1)replace bacon drippings with vegan margarine. Also for extra flavor and crunch fry up some soy bacon and crumble over the top at the end.
2)apple jelly is really good, but if you can find red currant jelly-you won't be disappointed.
3)Find a real quality red wine vinegar as this is one of the key flavors that stand out.
4)if you aren't using bacon and you'd like an extra smokey flavor, fire roast your onion by broiling, or cooking it over an open flame.
5)this recipe works great in a crockpot. You'll want to lesson the amount of water, and cook it on low until the cabbage is tender. Its really melt-your-mouth, and flaovrs mix nicely.

Enjoy.

Really yummy french toast with rum orange syrup!

2009-02-10T00:53:00.000-08:00

I didn't have any syrup left, so I took a recipe and played with it a bit to get this amazing rum orange syrup. Its so good!
The french toast recipe comes from Skinny B in the Kitch. And you can substitute non vegan things like milk and eggs if that's what you prefer. This was good enough for dessert!

Syrup

2 cups water
1 cup brown sugar
1 Tbsp rum or 1 tsp rum extract
zest of orange
1 cinnamon stick or 2 tsps cinnamon
5 whole cloves or 1/2 tsp ground cloves
1 tbsp vegan butter or regular if you prefer.

Put all the ingredients in a sauce pan. Bring to boil, lower heat to med or even medium low and simmer until it gets to a syrupy texture. The recipe suggest 40 min, but it only took me 20 on my gas oven. Let cool completely, then store in a jar or bottle in the fridge. Hint: if you put it in a glass jar its really easy to reheat, just take the lid off, put some water in a pot, and place the jar in the water and let the water boil. Should keep for a few days

pecan or walnut crusted french toast

1.5 cups soy or rice milk
3 tbsp. cornstarch
1 tsp cinnamon
6 tbsp. chickpea ot brown rice flour (ww flour should work too)
1 cup finely chopped pecans or walnuts
2 tbsp oil (the recipe suggests coconut oil, but vegetable work fine)
6-8 pieces of bread

In a large bowl whisk together the milk, cornstarch, cinnamon. Then stir in the flour. Transfer to a shallow bowl. Dip bread in the mixture. Coat both sides. Then press the bread into the nuts to coat only one side. Make sure the pan is heated with heated oil. Put the toast nut side down, and brown lightly. Flip over ands cook the other side. Repeat with the rest of the bread. Serve with syrup

note: if you are making regular french toast all you need for your dipping mixture is a few eggs, a little milk, and the cinnamon. Follow the steps for the crushed nuts.

Hummus

2009-02-09T03:32:00.000-08:00

Hummus is delicious! Its very versatile. I rarely ever use the same recipe, and its always good-but a little bit different, which I like. This recipe comes from recipezaar

hint:don't be afraid to add a little water if you think your hummus is too thick. just try a tsp at a time and blend to see if its where you like it. Enjoy!

1 15 oz can of chickpeas or garbanzo beans, drained (save liquid) (you can cook your own garbazo beans according to pkg, and reserve the broth)
1-2 cloves garlic, crushed
1 tablespoon lemon juice
1 tablespoon tahini, or low fat peanut butter(pb will give it a different taste) if you prefer (optional, but if you do not use, increase yogurt by 1 TBLS )
1/2 cup plain yogurt
1 teaspoon salt
pinch of cumin
Preparation:In a food processor combine beans, tahini (if desired), yogurt, garlic, and lemon juice. Blend well. Add salt and cumin and blend to a smooth and creamy dip.If you hummus is too thick, add a little bit of the liquid from the chickpeas - about a teaspoon at time. Other ways to thin out hummus is by using warm water or olive oil also.

Here's another recipe that calls for sesame seeds instead of tahini which isn't easy to come by

1 (15 ounce) can chickpeas
1/2 cup sesame seed(toasted)
2 cloves garlic, peeled and cut in half (or more to taste)
3 tablespoons lemon juice
1 teaspoon olive oil
1 teaspoon salt
cumin or parsley as garnish (OPTIONAL)
Directions
1Drain chick pea liquid directly into a blender or food processor.
2Set chick peas aside.
3Add the sesame seeds and garlic to the blender, cover, and puree until smooth (3-4 min.).
4Add chick peas, lemon juice, salt, and oil (if using) to blender.
5Cover and mix until well blended, stopping and scraping down sides of bowl occasionally.
6Pour into a serving dish and garnish with chopped parsley (if using).

and finally, if you are a traditionalist and really want the tahini here is the recipe from about.com
Ingredients:
5 cups sesame seeds (hint if you buy toasted sesame seeds you can skip the toasting part)
1 1/2 cups olive oil or vegetable oil

hint#2-cut the recipe in half or even thirds if you don't want very much tahini

Preparationreheat oven to 350. Toast sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes. Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.

Vegan Matzo ball Soup

2009-02-06T17:38:00.000-08:00

This isn't my personal recipe-wish it was. It came from the ppk.com.
Equipment:
Blender or food processor
Medium sized mixing bowl
Large stock pot with lid
Cutting board
Slotted spoon-or spatula works too
Saran wrap or tupperware container with lid
Parchment paper(optional)
Ingredients
1 1/2 cups matzoh meal
12 oz package firm silken tofu (like mori-nu)
1/4 cup plus 2 Tablespoons extra virgin olive oil
1/2 cup vegetable stock
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1 carrot, peeled
handful fresh dill
fresh parsley for garnish
8 cups or so vegetable broth
if you do not have matzo meal- you can grind your own matzos. or what I did, as I didn't have access to matzos, I combined 3/4 cup white flour with 1/4 cup whole wheat flour, and a 1/4 cup corn meal. These will taste different then the matzo balls intended but they are still really good dumplings. Also, this soup is better after its been in the fridge a day or so. The leftovers on the second day were fantastic!!!!

DirectionsIn a mixing bowl, combine the matzoh meal with salt and pepper, set aside.Crumble the tofu into In a blender or food processor, add the vegetable broth and puree until smooth. Add the oil and blend again.Mix the tofu mixture with the matzoh meal. Combine well, making sure that everything moist. Grate 1/2 the carrot into the mixture and combine until it's well distributed. Cover the bowl with saran wrap and refrigerate for at least an hour and up to overnight. You can't skip this step, it's important in making sure that the matzoh balls will not fall apart when boiled.When you are ready to form the balls, fill a large stock pot with enough water to fit all the matzoh balls with minimal touching. Salt the water generously, cover and bring to a boil.Have handy a cutting board to line up the formed matzoh balls, and cover it with parchment paper if you have it, to prevent sticking. Also have handy a wet rag to wipe your hands on to make for clean hands for forming matzoh balls.Remove matzoh mixture from the fridge. Form into tightly packed, walnut sized balls. When all the balls are prepared, drop carefully into the boiling water, 1 or two at a time, with a spatula or slotted spoon. Take your time and be careful, not to plop one on top of the other. When all the balls are in the water, cover the pot and DO NOT LIFT LID FOR FORTY MINUTES! Sorry for the caps, just had to stress it. When the forty minutes are up you can remove the lid. The matzoh balls will have floated to the top and will drop back down when lid is lifted. This is fun to watch. Now they are ready to serve, however, to make them even lighter, you can turn off the heat, cover the pot again, and let them sit in the water for another hour or so. This way they absorb more water and expand a bit more.Prepare the broth by placing it in a seperate pot. Grate the other half of the carrot into the broth, along with a healthy handful or fresh dill, roughly chopped. Bring to a low boil, and when it's just heated you're ready to prepare the bowls.With a slotted spoon, carefully remove matzoh balls and place 2 or 3 in a bowl. Ladle the broth over the matzoh balls

Peanut Butter!

2009-02-04T22:52:00.000-08:00

I love peanut butter. Put it on celery, throw some in a smoothie, eat it straight out of the jar on a spoon studded with chocolate chips. MMMMMMMMMMMM. But I especially love the classic PB and J sandwich. Needless to say, I was ecstatic to find out about a PB cafe called PB Loco. It has gourmet peanut butters in flavors like Dark Chocolate, and curry spice. They make all these really yummy and interesting sandwiches. So I was inspired to create my own versions of peanut butter sandwiches. Today's creation the carrot cake peanut butter. I put peanut butter with cinnamon in it on some bread. Then I added mango jam, carrot shreds, raisins, and sunflower seeds. Voila! It only lasted about an hour after I made it (it was supposed to be for lunch) If you've got any good ideas, send them my way.

The things you can learn...

2009-01-30T00:52:00.000-08:00

So I've been doing a lot of research lately. I really enjoy bookstores and wikipedia! Now, I know that generally speaking wikipedia is not a reliable source-but everyone knows (or should know) its super useful for an intro to a subject, or basic random (and useless) knowledge. As I was studying southern France. I came across truffles. The diamonds of the culinary world. I've always said that I liked them-but I actually had no idea that I've never tried one. I just thought that a truffle was a mushroom that grew under ground. And as I've tried many mushrooms, I assumed they got in there somewhere. But no, these babies have no real stems to speak of, come in several varieties, and can sell up to 1000 euros a pound! They only grow in a few places around the world, and they are hard to find.(you usually use a pig to sniff them out) Apparently they are very aromatic, and delicious. And the best ones are grown-right now. Meaning January. Alas, I won't get to try any delicate funghi this winter, but apparently there are some summer truffles. I hope to try some this summer when I visit the Toulouse area which is famous for them. But it will cost a pretty penny (or euro in this case) But they are vegetarian, and one of the finer things in life I can enjoy-(unlike caviar or kobe beef)so hopefully I get to try one. Here's to learning something new.

Black Bean Chipolte Chili Burgers

2009-01-22T15:24:00.000-08:00

Another amazing recipe from the vegan student cookbook. These are ten times better than they sound, and they sound pretty good.

1 1/2 tbsp olive oil

1/2 cup chopped red onion

2 garlic cloves, minced

1/4 cup chopped carrot

1/4 to 1/2 tsp chipotle chili powder (regular chili powder can be substituted)

1/2 tsp ground cumin

one 15 oz can black beans rinsed and drained (or 1.5 cups black beans cooked according to pkg)

1 tbsp dijon mustard

1 tbsp soy sauce

1 tbsp ketchup

1/2 cup rolled oats

salt

heat 2 tsp of the oil in a skillet over med. heat. add onion and garlic-saute for 3 to 5 min. until onions soften. Add carrots, chili powder, and cumin. cook on low for about 5 minutes. set aside.

mash the beans in large bowl with potato masher or the back of a large wooden spoon. they should be creamy. add the mustard, soy sauce, ketchup, and sauteed vegetables. Stir in the oats, and salt to taste (i don't think it needs salt since soy sauce is very salty) Form mixture into three burgers. Warm the remaining oil in the skillet and cook the burgers over med-low. when finished put them on a bun and top with your favorite ingredients.

Buttered Rum Meltaways

2009-01-14T14:21:00.000-08:00

There's this really good Martha Stewart Cookbook that is just cookies. I am not a huge fan of cookies, But I gotta give it to her for the most unique cookie book ever. She's got recipes for gingerbread brownies, whole wheat date bars, and even graham crackers! I only wrote this one down, because after browsing the book I realized I probably just wanted to buy the whole thing.

1 3/4 cup plus 2 Tbsp flour
2 Tbsp cornstarch
2 tsp nutmeg
1/4 tsp cloves
3/4 tsp salt
3/4 cup confectioners sugar
1/4 cup dark rum
1 tsp pure vanilla

whisk together flour, cornstarch, spices, and salt in a bowl.
put 1/3 cup butter and sugar in bowl fitted with paddle attachment-beat on medium speed until pale and fluffy. (or use an electric mixer)
mix in rum and vanilla, gradually mix in flour mixture.
2) Divide roll in half.
place on parchment paper
roll into logs
chill in freezer for at least 30 min
3)preheat oven to 350 degrees
cut logs into 1/4 inch thick rounds
bake until just golden-about 15 minutes and dust with remaining powder sugar.

Spiced Brittle

2009-01-11T03:11:00.000-08:00

I found a Spanish cookbook-and this sounded like a better version of an old classic.

1/2 cup sugar
2 Tbsp. corn syrup
1 Tbsp Brandy
1 tsp salt
1/4 cup butter(unsalted)
1/8 tsp baking powder
1/4 tsp smoked paprika (pimenton)
1/4 tsp chipolte powder
1/2 cup toasted slivered almonds

Use a basic method for making brittle with the sugar, corn syrup, brandy and salt. I prefer betty crocker's version. Remove from heat and wait until the mixture stops boiling. Add butter and baking powder. stir. Then add spices and almonds, stir quickly. Spread on a greased jelly roll pan -I like to cover mine in foil first, and allow to cool completely. Break into pieces and store in airtight container.

Chocolate Hazelnut Brownies

2009-01-11T02:51:00.000-08:00

3/4 cup hazelnuts
4 oz good quality chocolate (65-75 percent cocoa is best)
1/2 cup butter at room temperature
1 cup sugar
2 large eggs
1 tsp vanilla
3/4 cup all purpose flour
1/8 tsp salt
homemade vanilla bean ice cream for serving

toast hazelnuts in a single layer on a jelly roll pan for 12 to 15 minutes in the oven. The skins should darken and wrinkle. Melt chocolate in a metal bowl over a pot of boiling water. The bowl should not touch the water. Melt until smooth (stirring continuously throughout) and remove from heat. In a large bowl using an electric mixer on medium speed-beat butter until fluffy. Add sugar and beat for 1 minute. Add eggs and vanilla and beat until well blended. Add in the rest of the ingredients and hand mix until combined. Bake in a greased glass pan for 20-25 minutes at 350 degrees. The key is to take the brownies out before they are almost done, and let them cool so they stiffen a little.

Dips

2009-01-11T02:33:00.001-08:00

This Saturday I had the chance to hang out at the bookstore, and peruse through some recipes. I found these really good sounding dips in a party planner book.

Curry-Chutney Dip
4 containers plain yogurt (don't know what size, it didn't say!)
1 cup mayo
1/4 cup chutney (mango)
2 Tbsp cilantro
2 scallions chopped
2 tsp fresh lime juice
1/2 tsp red pepper sauce
2 Tbsp curry powder

heat oil-saute garlic. add curry powder and cook until aroma is released about 30 seconds. remove from heat. Let cool completely. Add all the other ingredients, stir until blended. Chill in the refrigerator.

Avocado-Tomatillo Dip
1 lb tomatillos
husked, washed, and finely chopped
1 cup cilantro chopped
4 cloves garlic
2 jalapenos seeded and coarsely chopped
2 ripe avocados mashed
2/3 cup sour cream
2 Tbsp fresh lime juice
salt to taste

Blend first four ingredients to puree. In a medium bowl, combine avocados and lime juice and sour cream. Stir. Combine all ingredients and chill.

Eggplant Caviar

2009-01-05T23:49:00.000-08:00

Sounded interesting. Got it from Veganchef.com
1 lb. eggplant1/2 cup mushrooms, sliced1/3 cup green pepper, destemmed, deseeded, and diced1 1/2 T. olive oil, divided1/3 cup green onion, sliced1 T. garlic, minced1 T. lemon juice1/4 t. salt1/8 t. freshly ground black pepper2 T. pine nuts2 T. black olives, sliced

Using a fork, prick the skin of the eggplant in a few places. Place the eggplant on a non-stick cookie sheet and bake at 425 degrees for 35-40 minutes or until soft and starting to collapse. Remove the cookie sheet from the oven and set aside to cool. In a non-stick skillet, saute the mushrooms and green peppers in the olive oil for 5 minutes. Add the green onion and garlic, and saute an additional 3-5 minutes or until the vegetables are tender. Allow vegetables to cool for 5 minutes.
Carefully remove the stem, and cut the eggplant in half lengthwise. Using a spoon, scrape the soft flesh of the eggplant into a food processor or blender. Discard the skin of the eggplant. Add the sauteed vegetables, along with the lemon juice, salt, and pepper, and blend until smooth. Taste and add additional lemon juice, salt, or pepper, if needed. Transfer the mixture to a small bowl. Place the pine nuts on a cookie sheet and bake at 325 degrees for 3-5 minutes or until lightly toasted and fragrant. Decorate the top of the eggplant caviar with the sliced olives and sprinkle with the toasted pine nuts. Serve with your choice of vegetables, crackers, bread slices, or pitas.
Yield: 1 1/2-2 Cups
*Serving Suggestion: To make a Mediterranean Appetizer Platter, prepare one recipe each of: Eggplant Caviar, Roasted Red Pepper Strips, Zesty Garlic Marinated Olives, and Cumin Crisps. Place the Eggplant Caviar, Roasted Red Pepper Strips, and Zesty Garlic Marinated Olives in decorative glass bowls. Place the bowls in crescent pattern on a platter and arrange the Cumin Crisps in the remaining space on the platter. Serves 4-6 people as an appetizer or as part of a buffet.

Whole Wheat Dumplings

2009-01-05T23:03:00.000-08:00

Got this from a vegan website. Haven't tried them yet, but I will soon. They sound really good!
Whole Wheat Vegetable Chinese Dumplings
This vegetable recipe takes a few steps, but none of them are very hard. Make sure to be patient, and use a lot of flour on the counter top. These are SO YUMMY! It makes about 26 dumplings, so you can freeze some for later in an airtight plastic bag.
Ingredients:
Dough:
1 1/4 cup whole wheat flour3/4 cup all-purpose flour1/2 cup cold water1/4 tsp. salt
Filling:
2 scallions, chopped1 clove garlic, minced2 carrots, chopped1 cup chopped red cabbage3/4 cup frozen peas1 tbsp. olive oil1/4 tsp ground ginger (more if using fresh ginger)1/2 package firm silken tofu2 tsp. low sodium soy sauce1 tsp. toasted sesame oil1/8 tsp. red pepper flakes, or more to taste1 cup water for steaming
Sauce:2 tbsp. low sodium soy sauce1 tbsp. rice wine vinegar1/2 tbsp. sesame oil
Directions:
To make the dough:
Combine flours and salt, and then add water.
Knead until it forms a smooth ball, about 2 minutes.
Set aside for about 30 minutes to rest.
To make the filling:
Put vegetables, ginger, and garlic into a food processor and pulse until the mixture is very fine.
Heat the oil in a large saucepan, and then add the vegetable mixture. Crumble the tofu and mix with vegetables. Then add soy sauce, sesame oil, and red pepper flakes.
Cook until the mixture is warm and fragrant.
Refrigerate until mixture is cool. This is important because if it is warm, it will melt the dough and make a sticky mess that will not come out as a dumpling. (Believe me, I know firsthand)
To make the dumplings:
On a very well-floured surface, roll the dough into a long tube and then cut 1/2 inch slices off, like you are cutting out pre-made cookie dough.
Roll each of the slices into a small ball, about the size of a walnut and then return them to a well-floured surface.
Add more flour to your surface, and then use a rolling pin to roll each ball into a patty about 3 inches wide.
Put one heaping teaspoon of filling into the center of each patty.
Fold the patty over the filling into a half-circle shape, enclosing all of the filling.
You are going to close the seam from right to left by pinching the edge and folding it over on itself, making a crimp.
Place the dumplings in a well-oiled wok or large saucepan that has been warmed to medium heat, and don't move them. Let them fry for about 7 minutes, until the bottom is brown and crispy.
Here's the trick to chewy dumplings... take the cup of water in one hand and the lid to the saucepan in another. Pour the water into the center of the pan and quickly close the lid to keep the steam in.
It will take about 10 more minutes for the water to absorb and for the dough to be cooked. Try not to peek, because you will let the steam out.
To make the sauce:
Combine the ingredients and stir vigorously.
Variations:
You can put any vegetables you want into the vegetable recipe, but try to stick with some that have an Asian flair. Mushrooms, red peppers, beans, bok choy, and Chinese cabbage are all great alternatives.
Serves 4.

Cheery Cranberry Nog

2009-01-01T10:50:00.000-08:00

2 cups half and half cream
6 eggs
1 cup sugar
3 cups heavy whipping cream
2 cans cranberry juice
2 cups water

in ductch oven, combine the half and half and eggs, and sugar/ cook and stir over medium heat until mixture reaches 160. (should be thick enough to coat the metal back of the spoon) remove from heat. stir in remaining ingredients. cover and refrigerate until chilled.

Cranberry Camembert Pizza

2009-01-01T10:39:00.000-08:00

1 tube refrigerated pizza crust
8 oz camembert or brie cheese
3/4 cup whole berry cranberry sauce
1/4 cup chopped pecans

bake crust in pizza pan for 425 for 10 to 12 minutes.
sprinkle cheese over crust. spoon cranberry sauce evenly over crust, sprinkle with pecans. bake 8-10 minutes longer or until cheese is melted and crust is golden brown. cool for 5 minutes.

Gingerbread Pancakes

2009-01-01T10:28:00.000-08:00

1 cup flour
2 tablespoons sugar
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp allspice
1 egg
3/4 cup milk
2 tbsp molasses
1 tbsp oil
6 tablespoons maple syrup
3/4 cup apple pie filling
3 tbsp dried cranberries

in a large bowl, combine the first six ingredients. Combine the egg, milk, molasses, and oil. Stir into dry ingredients just until moistened.

pour batter by 1/4 cupfuls onto hot griddle. turn when bubbles pop.

to serve place two pancakes on each plate. drizzle with 2 tablespoons syrup. top with 1/4 apple pie filling.

Grapefruit Alaska

2009-01-01T10:16:00.000-08:00

4 large grapefruit
2 tsp rum extract
1/2 cup heavy whipping cream
3 egg whites
1 tsp cornstarch
1/4 tsp cream of tartar
1/4 cup sugar
8 maraschino cherries

1.half grapefruit and section. remove membranes. Return grapefruit sections to grapefruit halves. drizzle 1/4 tsp rum extract over each. top with 1 rounded tablespoon of whipped cream, place on an ungreased foil-lined baking sheet.

2.in large bowl, beat the egg whites, cornstarch and cream of tartar on medium speed until soft peaks form. gradually beat in sugar , 1 tablespoon at a time on high until stiff glossy peaks form. and sugar is dissolved. mound 1/2 cup on each grapefruit, spread meringue to edges to seal. bake at 350 for 15 minutes until meringue is browned. top each with a cherry and serve immediately.

Spiced mixed fruit

2009-01-01T10:12:00.001-08:00

2 packages mixed dried fruit
1 can fruit cocktail
1 cup raisins
1 cup apple cider or juice
1/2 cup brandy
4.5 tsp candied ginger
1.5 tsp cardamom
1.5 tsp ground allspice
2 med apples
1 cup fresh or frozen cranberries

1. in a 3 qt baking dish combine the first 8 ingredients. Cover and bake 350 for 35-40 minutes or until fruit is softened.

2.Stir in apples and cranberries. Bake uncovered for 15-20 minutes or until apples are tender. serve warm.

Breakfast Rice Pudding

2009-01-01T10:06:00.000-08:00

1 1/3 cups uncooked long grain or basmati rice
1 can peaches drained
1 cup canned or frozen cherries
1 cup half and half or non dairy cream
1/2 cup brown sugar
1/4 cup oats
1/4 cup coconut (flaked)
1/4 cup pecans
1/4 cup butter melted

cook rice. In lg. bowl combine rice peaches, cherries, cream, and 1/4 cup sugar. transfer to baking dish.

combine oats, coconut, pecans, butter, and brown sugar. sprinkle over rice. Bake uncovered at 375 for 25-30 minutes or until golden brown.

Stuffed French Toast (or Overnight French Toast)

2008-12-22T15:12:00.000-08:00

This is so delicious it could be a dessert. Serve it for a special breakfast like birthdays or Christmas. Or enjoy it after dinner. There are a few variations.

1 baguette or thick bread slices
cream cheese
jam any flavor
2 eggs
2 tbsp milk
1/2 tsp cinnamon

If you are doing the overnight version, then you'll need to do this just before bed. In a large tupperware container whisk together the eggs, milk, and cinnamon. If you want to stuff the bread use thick slices of bread. Slice a single piece only to the middle to create a pocket. Put in a little cream cheese and jam and seal with your finger, repeat with the remaining toast. If using the baguette, take to slices and spread one with cream cheese and the other slice with jam and put together like a sandwich. Lay the bread in a single layer inside the tuperware with the egg mixture. Be sure to flip over so both sides are coated. Put the lid on and stick it in the fridge. In the morning you can warm up the griddle and brown the toast on both sides. If you aren't doing the overnight version, just mix the batter up in a bowl, and heat up the griddle. Dip the toast and coat both sides evenly and throw onto a slightly greased griddle, or frying pan. Make sure both sides are evenly cooked. Serve with more jam, or syrup, or sprinkle with a little powder sugar.

mmmmmm.

Hanukah Happy!

2008-12-16T15:39:00.000-08:00

For those of you who celebrate Hanukah (starts at sundown on the 22nd this year)I am going to post a few jewish recipes. Okay, so we're probably the only ones who celebrate it, but if you at least want to try out some delicious and cultural recipes-give these a try

Charosset.

This is so delicious! If you don't want the alcohol in it, follow my steps carefully, or substitute grape juice. (Choose a not very sweet grape juice and leave out the sugar or it will overpower the other flavors)

3 apples

1 cup walnut pieces

1.5 tsp cinnamon

5-6 Tbsp sweet pesach wine (this is the best kind for this recipe) or champagne grape juice (this should have no alcohol in it and is a good substitute for the wine)

sugar or honey to taste

1.quarter the apples. don't peel them.

2. If you want you can cook the alcohol off, first but you don't have to. If you want to, put about 7 tbsp of wine in a sauce pan. Turn the heat up to med high. When the wine starts to simmer turn up the heat a little more. Stir frequently. There should be lots of steam coming off. Do this for about 5 minutes.

3. After the wine has cooled add all the ingredients together and chill until you are ready to serve. Serve on matzo crackers.

Wassail

2008-12-15T15:33:00.000-08:00

There are so many variations of this drink. I like cranberry, so I chose this version. You can add orange juice or honey instead of sugar for some different variations. Or you can skip the sugar altogether. This is the best holiday drink! (Well next to silk nog anyways...)

1 (64 ounce) bottle Ocean Spray® Cranberry Juice Cocktail
2 1/2 cups apple juice
1/4 cup sugar (optional)
3 (3 inch) cinnamon sticks
1 teaspoon whole allspice
1/2 teaspoon ground nutmeg
Orange slices, garnish
Whole cloves, garnish

DIRECTIONS
Combine all ingredients, except garnishes, in a large saucepan. Heat to boiling, reduce heat and simmer 10 minutes. Strain punch to remove spices. Place in a heatproof punch bowl. Garnish with orange slices studded with cloves.

hint:some other great things to add: pineapple juice, fresh ginger slices or lemon slices, a nutmeg seed... Have fun.

Vegetable Pancakes with Sesame Sauce

2008-12-14T17:12:00.000-08:00

I've had these at a restaurant in Korea, and they are good. This is the vegan version, and I made them last night and these are different than the greasy bought version, but still good. You can experiment with other vegetables, once you get the hang of it.

1/2 cup whole wheat flour (or white flour)
1/4 tso baking powder
1/8 tsp salt
1/2 cup water
1 tsp canola oil
1 tbsp sesame seeds
1 mushroom thinly sliced
4 scallions

In a medium bowl, stir or whisk the flour, baking powder, and salt. Add the water. Stir with a fork until just blended. The batter should be medium thick. If necessary, add more water-1 to 2 tablespoons at a time. let the batter rest for a minute to allow the baking powder to begin forming bubbles on the surface.
heat 1/2 tsp oil in a medium skillet on medium heat. When a drop of water sizzles on the surface, the skillet is ready. Ladle 1/2 cup of water into the skillet. Sprinkle the top of the pancake with half the sesame seeds, lightly press half of the mushrooms onto the surface, and scatter half the scallions on the top. Use a spatula to gently press the topping into the pancake.
Cook for 3 to 4 minutes, or until lightly browned on the bottom side. Then flip the pancake, and cook for 2 to 3 minutes more, until the vegetables are lithly browned. For the second pancake, repeat. Drizzle with sesame sauce and serve.

Sesame sauce:
2 tbsp. soy sauce
1 tbsp rice vinegar
1 tbsp fresh lemon juice
1.5 tsp toasted sesame oil
combine together. Feel free to add minced ginger, minced garlic, red pepper, or brown sugar. Or add all of them!

Indian Sweet Potato Wraps

2008-12-14T14:57:00.001-08:00

I made these alot this summer, but sweet potatoes are really good this time of year. This comes from my student vegan cookbook.

1 cup diced sweet potato
4 tsp olive oil
1/2 cup chopped onions
1 minced garlic clove
3 oz. silken tofu
1/8 tsp cinnamon(I added more)
1 tsp lemon juice
1/8 tsp salt
dash of tabasco or cayenne
1/4 cup frozen peas
1/4 cup chopped fresh tomatoes
2 chapatis or flour tortillas

preheat the oven to 425 degrees. to a 4 qt sauce pan add the sweet potatoes and 2 tsp. of the oil and stir evenly to coat. Spread the potatoes in a single layer onto a baking sheet. Bake for about 15 to 20 minutes or until the potatoes are tender. (Hint; I didn't have an oven so I boiled the potatoes instead of this step. The key is to make sure they are still slightly firm, and then drain the water and saute them a little to make them crispier) Stir the potatoes in the oven once or twice to get even cooking.
Warm the remaining 2 tsp of oil in the same saucepan, add the onions and saute on low for ten minutes. Add the garlic and continue cooking for 5 minutes, stirring frequently. Remove from heat and set aside.
When the sweet potatoes are ready add them to the saucepan with the onions and garlic. Add the tofu, cinnamon, lemon juice, salt and tabasco. Stir and mash with a fork until the mixture is creamy. Gently stir in peas and tomoatoes.
In a dry skillet warm the chapatis or tortillas for 20 to 30 seconds on each side, until softened. Divide the potato filing in half. Place one portion of the filling in the center of a chapati and top with a generous spoonful of chutney. Fold the bottom edge of the wrap over the filling and fold in both sides toward the center, leaving the top open to form a pocket.

I'm awesome!!!

2008-12-07T14:15:00.000-08:00

Hey guys I figured out how to make brownies in a crock pot. I thought that was pretty amazing. Rick even dug in before I took the picture. We've also made crock pot cookies, and crock pot banana bread and zuchini bread. These are better in the oven, but we don't have one.

Samosa Stuffed Potatoes

2008-12-04T00:34:00.000-08:00

It’s pretty simple to put them together without a detailed recipe. Bake some potatoes, cut them in half and scoop out the insides leaving enough potato to hold the shell together. Mash them up with some non-dairy milk, and maybe a little Earth Balance margarine if you’re feeling naughty. Fry up some onion and carrots, when the onion has browned add some turmeric, salt, cumin powder, coriander powder, chili powder, minced garlic, minced ginger and a splash of water. Also add some peas, or whatever other little veggies you want… maybe some corn. When you’ve stirred the spices through remove from heat add the mashed potato and mix everything together, the potato should turn a nice golden yellow from the turmeric. Now all you have to do is stuff the shells and bake them for 20 minutes at 400.

This comes from the Veganomican. I have the recipe in greater detail, I just am having a hard time reading it, so I got this off someone else's blog. These are amazing! And much better for you than samosas. Anyways, if you want an exciting baked potato- this is for you. If you want the exact measurements let me know.

Pfeffernusse

2008-11-30T17:18:00.001-08:00

My father served his mission in Germany. He brought home a fantastic recipe that means "peppernuts". These are little spicy cookies that are so amazing! Seriously, you've got to try these. This isn't my dad's traditional recipe but these are pretty good.
INGREDIENTS
1 cup firmly packed light brown sugar
1/2 cup butter or margarine, softened
2 eggs
1 teaspoon Pure Vanilla Extract
1/2 teaspoon Pure Lemon Extract (optional)
1/2 teaspoon Anise Extract (optional)
1 teaspoon Ground Cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon Ground Black Pepper
1/8 teaspoon Ground Nutmeg
1/8 teaspoon Ground Cloves
1 3/4 cups sifted all-purpose flour
confectioners' sugar
p.s. I always increase the spices by 1/4 tsp (more on the cinnamon) I like them spicy! But experiment at your own risk.

DIRECTIONS
Place brown sugar and butter in large mixer bowl. Cream with electric mixer until smooth and fluffy. Beat in eggs and extracts. Add remaining ingredients, except confectioners sugar, to sifted flour and sift again. Gradually add to butter mixture, mixing well. Cover and refrigerate 2 hours.
Preheat oven to 375 degrees F. Shape teaspoonfuls of dough into ovals and place 1 inch apart on ungreased cookie sheets. Bake 10 minutes.
Remove from cookie sheets and place on wire racks. Sprinkle with confectioners sugar while cookies are still warm.

Pumpkin

2008-11-29T01:25:00.000-08:00

Pumpkin Gingersnap Pie

When I was a girl, my mother took me to relief society for a mother daughter cooking activity. They had made all kinds of pumpkin dishes for us to try, and the best part of all-they gave us a pumpkin cookbook to take home. My Mom said I could have the the little booklet when I was older, about 3 years later... I made a little cook book and glued the pumpkin cookery book in. I've kept it ever since, and I am still in love with pumpkin!

This recipe is lower fat than the homemade traditional pie. But be careful, its so delicious you might want to eat a bigger portion.

1.5 cups cold half and half or milk (i prefer skim milk or soy milk to help with the fat content)
1 pkg. vanilla instant pie filling(4 servings size)
3.5 cups cool whip (regular, lite, or fat free is fine)
1 cup chopped pecans (if you don't have any, its delicious without these as well)
1 cup ginger snaps (FOR PIE FILLING)
1/2 cup canned pumpkin
1.5 tbsp pumpkin pie spice
1 graham cracker crust (I prefer to use ginger snaps and make a crust using the cookies, butter and sugar. Just look up a recipe for homemade graham cracker crust and replace the crackers with ginger snaps-trust me, its so much better!)

beat milk or half and half and pie mix in large mixing bowl with wire whisk for 1 minute. Let stand five minutes. Fold in topping and remaining ingredients, spoon into crust. Freeze until firm. Let stand at room temp for 10 min to soften before serving. Enjoy

Holiday Recipes Coming...

2008-11-28T12:46:00.000-08:00

Spanish Tomato Soup

2008-11-17T18:48:00.000-08:00

Here is another good version of Tomato Soup. And lately I've been thinking about Spain.

2 tbsp miso
2 tbsp warm water
1 tbsp olive oil
1/2 onion (med) thinly sliced
3 lrg garlic cloved, minced
2 med white or yukon gold potatoes cut into bite size chunks
1/2 tsp paprika
1 large tomato chopped
1/2 tsp thyme
1.5 cups of beans cooked according to pkg(white beans, cannellini, navy, kidney, and lentils all work well-use what you have-these can also be a can of beans drained and rinsed)
3 3/4 cups water

in a small bowl dissolve the miso in the warm water and set aside. in a 3-4 qt pot, heat the olive oil over med heat and saute the onion, garlic, potatoes, and paprika-stir constantly so the garlic doesn't burn. Cook until the onions have softened (about 5 min) Add the tomatoes and thyme-simmer for 3 to 4 minutes. Add the beans and the water stirring to combine. simmer gently for 10 minutes or until potatoes are tender.

this comes from the vegan student.
note: if you don't have paprika, cayenne makes for a spicier version.

Corn Bread

2008-11-15T04:24:00.000-08:00

This is a great corn bread recipe for small ovens because it makes a smaller batch.

1.5 cups yellow cornmeal
1 cup flour
2.5 tsp baking powder
1 tsp salt
1 cup corn (canned is best)
1 cup milk (if you're vegan use a non dairy one)
3 to 4 tbsp pure maple syrup or 3 tbsp brown sugar
1/4 canola oil

preheat the oven to 400 degrees. If using a smaller oven don't worry about this step. Oil a 6x10 inch baking dish (cast iron is okay, but a metal or glass pan will be easier to clean)
in a large bowl add the flours, baking powder, and salt. Stir to combine. In a small saucepan, heat the corn and drain. to a medium bowl add the milk, syrup or sugar, corn, and oil. Pour the wet ingredients into the dry flour mixture and stir with a few quick strokes just until batter forms. Pour into your pan and bake for 25 to 30 minutes. If using a smaller oven, you will want to check on it sooner than that as smaller ovens can cook things very quickly. When a toothpick is inserted in the center and comes out clean, its done!

note: this corn bread can be made with 1 cup cooked quinoa, and its even better! This recipe comes from the "student's go vegan" cookbook.

Its the most wonderful time of the year...(Sick Tea)

2008-11-10T18:41:00.000-08:00

And the most sick! We all get sick during the holidays. So I found the most glorious tea at Juice n' Java that helps get the phlegm out, and its really good for the immune system. Now this isn't the exact recipe, but it still helps.

Ginger-Orange Tea

Fresh Ginger
1 navel orange, tangerine, or madarin orange
honey
boiling hot water

If you have a juicer, you will get a much stronger tea because you juice a ginger root about half the size of your palm. (2-3 inches long, 1 inch thick) If you don't, like me (maybe one day...) grate the ginger into your cup. Juice the orange either by hand or a juicer. (I just squeeze it directly into the cup) The bits and pieces of orange and ginger are really good for you so don't fish them out, drink them down. Now pour the hot water into your cup. Add honey to taste. You can drink it straight if you don't want the sugar, but the honey is really soothing to a sore throat. I also use this tea to help digest my food after dinner. Ginger and honey are good for the stomach. This tea is probably too strong for children, so stick with giving it to teens and adults. Its strong, but you'll acquire the the taste.

warning-if you have congestion, this will cause the phlegm to break up-you'll be coughing it up.

Yellow Split Pea Soup

2008-11-09T17:07:00.000-08:00

This is not your typical split pea soup! But it is so delicious and made with lots of yummy fall season veggies. It comes from the Student's Go Vegan Cookbook.

1 tbsp. oil
1/3 cup finely chopped onion
2 minced garlic cloves(about 2 tsp)
1 heaping tsp minced fresh ginger
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 cup peeled and diced sweet potato
1 small carrot
4 cups vegetable broth
1/4 cup medium hot salsa
1/2 cup yellow split peas
1/4 tsp salt
1 tbsp fresh lime juice
1/4 cup frozen green peas or sliced scallions

warm the oil in a 3-4 qt pot over medium heat. Add the onion, garlic, and ginger. Saute, stirring frequently until the onion is soft. (about 2 min) Stir in the cumin, chili, sweet potato, and the carrot. Add the broth, salsa, split peas, and salt. Stir briefly, scraping the bottom of the pot to make sure all the spices are mixed into the liquid. Cover and bring to a boil. Reduce heat and continue cooking for about 50-60 minutes. Stir occasionally. At the end, stir the lime juice in. Serve and garnish with peas or scallions. (make sure the peas are warrm first) This recipe only make about 2 or 3 servings.

Applesauce

2008-11-06T13:40:00.000-08:00

I got this recipe from Peter Lacy, and they got it from their friend Bowman, It takes some watching, but the results are delicious! And I don't even like applesauce.

5-10 ripe apples (any flavor or mix that you like)
sugar(optional)
cinnamon (optional)

Cut up 5 apples into medium size chunks. Place them in a large, deep sauce pan. If your pan has room, you can add additional apples. Be sure to have plenty of room to stir. If you don't, they will spill out as you turn them. Put the heat on low. Stir the apples every now and again to make sure they don't burn on the bottom. As the apples start to break down, then you can slowly turn the heat up. Continue stirring more and more as the apples break down. When the apples start getting soft you can add a tablespoon or two of sugar (I like it without it!) You can also add cinnamon to taste if you like-I think it gives it an apple pie taste. I add lots. Continually stir the apples until they become soft and mushy. It will take a long time. I've never gotten mine to completely break down so once they are super soft I throw them in the blender for a minute and puree them. They are also delicious not applesauce texture, but chunky instead. They taste like applepie filling. I eat them plain, or put them in my hot cereal. Enjoy!

additional hints: never let the heat get to high or apples will burn. Medium high is probably the absolute highest setting you want.
choosing really ripe apples will speed the process up a bit.
The applesauce doesn't keep longer than a few days, so don't make more than you'll eat in that time, but ours never lasts that long!!!
The applesauce is good warm and cold.

10 min Brownies

2008-11-05T01:03:00.000-08:00

I was craving brownies-and I remembered this great recipe also from that student cookbook listed in the last post. These aren't the best chocolate brownies ever, but they are pretty tempting for vegetarians and surprisingly easy.
1/4 cup canola oil
1 cup semisweet vegan choc. chips
1/2 cup applesauce
3/4 cup sugar or all natural sweetner
1 tsp pure vanilla
1 cup flour
1 tsp baking powder
3/4 cup finely chopped walnuts

preheat oven to 350 degrees farenheit. Lightly oil 6 X 9 inch pan and set aside
in a small sauce pan over low heat, combine the oil and chocolate chips, stirring occasionally until melted. remove from heat and set aside.
in a large bowl combine applesauce, sugar, and vanilla. blend well. Stir in chocolate chips. Add the flour, baking powder, and walnuts and mix just to combine. spoon into prepared pan. bake 25-30 min.. be careful not to overcook. when they start smelling like they ar baking, check with a toothpick of fork, if the top springs back then they are done. let cool completely.

Stove Top Polenta

2008-11-04T17:01:00.000-08:00

This is such an easy versatile recipe! It comes from the student's go vegan cookbook(one of my favorites!) You can eat it for breakfast, or cut it into squares and serve it with marinara sauce italian style or chili!

1/2 cup cornmeal
2 cups water
pinch of salt
1 teaspoon olive oil

Combine the cornmeal and 1/2 cup of water in a bowl. This step is important because it keeps the polenta from becoming lumpy. In a 4 qt. saucepan, bring 1.5 cups of water to a boil. Add salt. Stir in the wet cornmeal. REduce the heat to the lowest setting and simmer for 10 to 15 minutes, stirring frequently, until the polenta is thick and creamy and loses its grittiness. If it becomes too stiff and dry during cooking, add a small amount of water (like a tbsp) and keep stirring. When ready remove from heat and stir in the olive oil and serve! Or if eating for breakfast add some soy milk and maple syrup instead. Its delicious!

Crock Pot Vegan Recipe (Fat Free!)

2008-11-03T14:35:00.000-08:00

From the Fat Free Vegan Website

Crock Pot Breakfast
Source: Recipes of Friendship Cookbook
1 1/2 cups whole grain (use a mixture or just one type; rye, wheat, hulled barley, hulled oats, quinoa, amaranth, etc.; use gf if necessary)1 tsp. salt4 cups water
Place in a saucepan and bring to a boil. Meanwhile turn crock pot on high. When crock pot is hot, pour grain, salt and water into crock pot. Cover immediately and reduce heat to low. Cook overnight.
1 cup chopped, dried fruit (use an assortment: peaches, pears, prunes, apricots)1/4 cup raisins1/4 cup chopped dates1/2 tsp. coriander
Soak dried fruit overnight in plenty of water to cover. About 15 minutes before serving, add the soaked fruit, soak water, raisins, dates, and coriander. Stir.
Serve with granola and peaches.
Note: This recipe may look complicated but it really isn't. If you make it often, it can be simplified by chopping several batches of fruit at a time and packaging them in separate packages.

Soup

2008-11-01T01:29:00.000-07:00

Warning ! There will be lots of soup recipes on this blog. One- because I am in love with soup, and two I am pretty good at turning out a pot of soup. So for the Grand Debut of my blog- I give you,

Roasted Red Pepper Soup (from allrecipes.com)INGREDIENTS (Nutrition)
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3 red bell peppers
4 large tomatoes - peeled, seeded and chopped
1 1/2 teaspoons dried thyme
2 teaspoons paprika
1/8 teaspoon white sugar
6 cups chicken broth
salt and pepper to taste
1 pinch ground cayenne pepper
1 dash hot pepper sauce
2 tablespoons butter
1 1/2 tablespoons all-purpose flour

DIRECTIONS
Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.

hints: If you have a gas stove top you can roast the peppers over the flame. Be sure to pierce the peppers first, and use a long metal tool to stick the peppers on (like a bbq skewer) so you don't burn your fingers. If You want a chunkier soup, don't process or blend all the solids. Seriously this soup is the best!