tag:blogger.com,1999:blog-86692592709896367932024-03-04T20:45:55.264-08:00Down Home VeganMidwest favorites made cruelty free, and a few surprises thrown in.Meganhttp://www.blogger.com/profile/16640685402713668607noreply@blogger.comBlogger226125tag:blogger.com,1999:blog-8669259270989636793.post-6052133661353048412014-09-20T19:14:00.000-07:002014-09-20T19:14:28.321-07:00Ich besorge das Bier.<div xmlns="http://www.w3.org/1999/xhtml">
<span style="font-family: Georgia,"Times New Roman",serif;">German food reminds me of fall, and even though it got sort of hot today, the leaves are changing, and I'm looking forward to sweaters and boots. When I picked up a bag of Verisoy Vegan Spare Ribs today at Evergreen, I decided that going with an Asian dish would be too predictable. Enter the sauerkraut.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">Of course, after it was all plated and tasted, I realized that this would be even better with Tofurky brats or <a href="http://www.downhomevegan.com/2008/12/belated-weihnachtsgre.html">vegan knackwurst</a>. Also, I've never made vegan spaetzle before, but <a href="http://veganfeastkitchen.blogspot.com/2009/03/make-your-own-yummy-whole-grain-drop.html">Bryanna's recipe</a> is (of course) flawless. I made mine with regular unbleached all purpose flour and soy flour. I also used a metal colander to make the dumplings and angered the arthritis gods. It's not easy, and now I'm putting "spaetzle maker" on my Christmas list. I threw in the parsnips because Bryanna did, but I didn't have her recipe for those. I just sort of threw them in the pan.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3h8ycEExfHRs7nESCon6i9MjNzU34-AidG3GptzmbFIcYKO3Mb-cJ5cqTuS-F_rLvKCIlDSUPJzYxgpUccdgxc6l_zg9WM2qHi5SPvha3dYsMbWSRY6uwY_g4bPz-0M_AD8rjX2A3IV0/s1600/20140920_192055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3h8ycEExfHRs7nESCon6i9MjNzU34-AidG3GptzmbFIcYKO3Mb-cJ5cqTuS-F_rLvKCIlDSUPJzYxgpUccdgxc6l_zg9WM2qHi5SPvha3dYsMbWSRY6uwY_g4bPz-0M_AD8rjX2A3IV0/s1600/20140920_192055.jpg" height="320" width="240" /></a></div>
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Vegan Pork with Apples and Sauerkraut with Golden Parsnips and Spaetzle</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: small;">makes 4-6 servings</span></i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 bag vegan spare ribs (about 15), or four vegan bratwursts, sliced</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tbsp olive oil</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tbsp+1 tsp caraway seed, divided</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 32 oz jar sauerkraut</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 small red onion, sliced</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tart apples, cored and diced</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 cup brown sugar</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">6 oz German beer (I used a Bavarian double bock)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 1/2 cups peeled and diced parsnips</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tbsp vegan margarine</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">salt and pepper</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 or 2 tsp dried parsley</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://veganfeastkitchen.blogspot.com/2009/03/make-your-own-yummy-whole-grain-drop.html">spaetzle</a>, buttered with margarine and seasoned with salt and pepper and garnished with a little parsley and coconut bacon, if desired. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">Heat oven to 350°</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">On the stove, heat a skillet over low -medium heat and add olive oil. Sauté the spare ribs or brat slices and onion until starting to brown. Sprinkle with a teaspoon of caraway seed. Remove from heat and set aside on a paper towel - lined plate. In a casserole dish, combine the sauerkraut, apples, remaining caraway seed, brown sugar, and beer. Top with the pork/onion mixture. Cover with foil and bake for 25 minutes. Remove foil, and cook another 10 minutes. Let rest for five minutes, minimum. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">Meanwhile, make your spaetzle and parsnips. Boil the parsnips for about ten minutes, and drain. In your skillet, heat the 2 tablespoons margarine over low heat. Add parsnips. Sprinkle with a little salt, and cook slowly, about ten minutes or so, until they start to caramelize. Move to a serving dish and toss with parsley. Season to taste with salt and pepper. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">To serve: give each plate a small pile of spaetzle, a scoop of parsnips, and top it with the pork, apples, and sauerkraut.</span></div>
Meganhttp://www.blogger.com/profile/16640685402713668607noreply@blogger.com2tag:blogger.com,1999:blog-8669259270989636793.post-34063888606241096612014-09-19T21:33:00.003-07:002014-09-19T21:33:38.313-07:00Hungry Vegan Dinner<span style="font-family: Georgia,"Times New Roman",serif;">So, I missed another day. I doubt anyone was keeping track other than myself. I promise to do better next year! I blame wine and muscle relaxers.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">I know I've mentioned the Gardein meatloaf before. It's SUPER GOOD. I have now sworn to stop trying to recreate meatloaf, because it's been done. God help me if Gardein stops making it. Anyway, let's say you have some, but want to make it fancy? Well, if you've got some frozen mixed vegetables and some leftover mashed potatoes, you're cooking with gas.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfI3Tz_3lx7CZIGCILLxo4iZ7-NWypyZu5RQ8waPI9mZE35lBntKmG2xL9iA5fI5zujILinr2S4Te4oUloZKDNTgZs7svfwNLiXlCJu-WDmlnjANS_0aVGRq8TN1Kx-l0bEoHBx9nXlwA/s1600/20140919_232420.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfI3Tz_3lx7CZIGCILLxo4iZ7-NWypyZu5RQ8waPI9mZE35lBntKmG2xL9iA5fI5zujILinr2S4Te4oUloZKDNTgZs7svfwNLiXlCJu-WDmlnjANS_0aVGRq8TN1Kx-l0bEoHBx9nXlwA/s1600/20140919_232420.jpg" height="320" width="240" /></a></div>
<div style="text-align: center;">
<i><span style="font-family: Georgia,"Times New Roman",serif;">This picture looked a lot better on my phone.</span></i></div>
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Meatloaf Shepherd's Pie</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: small;">makes 2 small or 1 large pie</span></i></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 package <a href="http://gardein.com/products/home-style-meatless-meatloaf/">Gardein meatloaf</a></span><span style="font-size: small;">, thawed</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 1/2 cups frozen mixed vegetables</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/2 vegetable broth</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 tbsp vegan margarine </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 tsp cornstarch</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> 1 tsp dried thyme</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 tsp marjoram </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">salt and pepper </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">splash red wine</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3 tbsp vegan sour cream</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 cups mashed potatoes</span></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Heat oven to 350°</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Make a roux with the margarine and cornstarch over low heat. Whisk in the veg broth, and then the contents of the gravy packets. Crumble the meatloaf slices into the sauce. Add vegetables and herbs. Season to taste with salt and pepper. Add wine and sour cream. Put into small baking dishes for individual pies, or in one big casserole dish. Top with mashed potatoes, spread evenly. Bake for 30 minutes, or until the potatoes turn golden. Let rest for five minutes and serve.</span> </span><br />
<span style="font-size: small;"><br /></span>
Meganhttp://www.blogger.com/profile/16640685402713668607noreply@blogger.com2tag:blogger.com,1999:blog-8669259270989636793.post-90017468991717124432014-09-17T18:07:00.000-07:002014-09-17T18:13:50.179-07:00Balls.<span style="font-family: Georgia,"Times New Roman",serif;">Here's a quick and easy one, and people who've never eaten vegan before will think you slaved over a stove for hours. It's really simple. All you need are meatless meatballs (I've seen them in the freezer at Whole Foods, Trader Joe's, and every co-op in the Twin Cities. I'm using Trader Joe's balls tonight), a small French bread roll or hoagie bun, some leftover <a href="http://www.downhomevegan.com/2014/09/homemade-slow-cooker-marinara.html">marinara sauce</a>, and some Daiya mozzarella cheese. Voila, vegan meatball hero.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">Why did I opt for the quickest recipe ever tonight? I have to be up and back at work at 6:45am, and I love sleeping.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZcLEB4XWGD5YqI_ekEyftAIcALXtGtR3dChpK4ylWScMgLhDawQZGWj8D85HxdqpkXhyphenhyphen7fbnoxub8Rmm5YvT8YwxrvCtfApt14zW3RNErMjTAdhYLA71klJ4-C8ZdTf5ZSSJeI10jeFQ/s1600/20140917_195509.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZcLEB4XWGD5YqI_ekEyftAIcALXtGtR3dChpK4ylWScMgLhDawQZGWj8D85HxdqpkXhyphenhyphen7fbnoxub8Rmm5YvT8YwxrvCtfApt14zW3RNErMjTAdhYLA71klJ4-C8ZdTf5ZSSJeI10jeFQ/s1600/20140917_195509.jpg" height="320" width="240" /></a></div>
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Slice open the hoagie roll. Brush with vegan margarine and crushed garlic. Toast lightly. Meanwhile, bake a few meatless balls according to the instructions on the bag. Heat up your sauce. Arrange some balls on the bread, slather with sauce, top with cheese. Broil the sandwich open faced for about two minutes, or until the cheese melts, but before you burn the bread (like I did).</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibsPGh5qQu9exv6Rd_fJ7oH3E8wtPF1MAJYlZQ44DDJxtFVMqvw-5IAmwztu0fSH4AgVO4QzwnP83-fuNbinMdWivqh8QiL6GSlhSzyzT14V23viP5XgpnW5maUPPDmpNhE7a0eLhepfo/s1600/20140917_195642.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibsPGh5qQu9exv6Rd_fJ7oH3E8wtPF1MAJYlZQ44DDJxtFVMqvw-5IAmwztu0fSH4AgVO4QzwnP83-fuNbinMdWivqh8QiL6GSlhSzyzT14V23viP5XgpnW5maUPPDmpNhE7a0eLhepfo/s1600/20140917_195642.jpg" height="240" width="320" /></a></div>
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Assemble your sandwich, get a bunch of napkins, and shove it in your facehole.</span>Meganhttp://www.blogger.com/profile/16640685402713668607noreply@blogger.com2tag:blogger.com,1999:blog-8669259270989636793.post-24299690857044880662014-09-16T18:24:00.001-07:002014-09-16T19:28:21.704-07:00Seoul Food.<span style="font-family: Georgia,"Times New Roman",serif;">This is a variation on something I make a lot, only instead of pancakes, I put the chicken and slaw inside tortillas. I wanted to do something a little more involved, so I gave these a shot. These would make a fun appetizer if you make the pancakes tiny, with a tiny bit of slaw and a tiny bit of the chicken, but they can be messy, so having a fork is a must.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYosadv69XMmXa-k0pP-XVGLMbI106b_N2pP2vy8J21uhhqZCTjC6sv5n97GDZkfx70LEqTypduBmh_MNfMYE2jwk7iI8-6YvgnheHBLk4Y38rLfrnccB3D5iJMXEU4IBhHtWYo0Pw8B0/s1600/20140916_194511.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYosadv69XMmXa-k0pP-XVGLMbI106b_N2pP2vy8J21uhhqZCTjC6sv5n97GDZkfx70LEqTypduBmh_MNfMYE2jwk7iI8-6YvgnheHBLk4Y38rLfrnccB3D5iJMXEU4IBhHtWYo0Pw8B0/s1600/20140916_194511.jpg" height="320" width="240" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Scallion Pancakes with Korean Barbecue Chick'n and Asian Slaw</span></span><br />
<i><span style="font-family: Georgia,"Times New Roman",serif;">makes four servings</span></i><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">1 package Simply Balanced meatless Korean Barbecue Chicken, prepared</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<u><span style="font-family: Georgia,"Times New Roman",serif;">For the pancakes:</span></u><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 cup all purpose flour</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tsp baking soda</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">pinch salt</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp sugar</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 flax or Ener-G egg</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tbsp canola oil</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp sesame oil</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tbsp shoyu</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 1/2 cups water</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">6 scallions, trimmed and sliced</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tsp crushed red pepper</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">Combine the dry ingredients. Mix wet ingredients. Combine the wet and dry until just mixed. Fold in the scallions and red peppers. Heat skillet over low-medium heat, spray with cooking spray. With a measuring cup, pour a half cup or so of batter onto the skillet. When edges turn dry, flip. Cook for about a minute, and move to a plate. Repeat with the rest of the batter.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<u><span style="font-family: Georgia,"Times New Roman",serif;">For the slaw:</span></u><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">4 cups shredded cabbage</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 cup bean sprouts</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 heaping tbsp vegan mayo</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tbsp rice vinegar</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp shoyu</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tsp sesame oil</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">sriracha to taste</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tbsp black sesame seeds </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">Mix all that up in a big bowl.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">Serve barbecue chicken with pancakes and slaw. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
Meganhttp://www.blogger.com/profile/16640685402713668607noreply@blogger.com0tag:blogger.com,1999:blog-8669259270989636793.post-31849726458539358232014-09-15T19:47:00.002-07:002014-09-15T19:47:48.186-07:00Feel the burn.<span style="font-family: Georgia,"Times New Roman",serif;">Kids, be careful. Hot oil + water droplets = danger. I think I'm going to have a scar. On the bright side, my wrist is the only thing that feels burned tonight, because this turned out relatively mild.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">Today I'm using Target's Simply Balanced brand meatless smoky chipotle chicken. I asked a friend what he'd make with it, and chili was a suggestion. Chili it is! I used my basics: tomato sauce, chili powder, salt, cumin. .. but then threw in an extra chipotle pepper and some cinnamon for fun.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAC632Ao5DZYzCwXU9_uHYP9O8bXIMG_tWHDDIXVYqr6_Lr2J9DEnGlcc3XOVoylFrN9LedlLgSdUVSdS3eAcBYs8IHPKvGYQScI1jzzSz7TJ-7W8-QZ5MktnjoCuoraZh4Zwc-B_9mI0/s1600/20140915_212400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAC632Ao5DZYzCwXU9_uHYP9O8bXIMG_tWHDDIXVYqr6_Lr2J9DEnGlcc3XOVoylFrN9LedlLgSdUVSdS3eAcBYs8IHPKvGYQScI1jzzSz7TJ-7W8-QZ5MktnjoCuoraZh4Zwc-B_9mI0/s1600/20140915_212400.jpg" height="320" width="240" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Smoky Chipotle Chick'n Chili</span></span><br />
<i><span style="font-family: Georgia,"Times New Roman",serif;">makes six servings</span></i><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">1 small onion, finely diced</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 clove garlic, minced</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">olive oil </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 package Simply Balanced meatless Smoky Chipotle Chicken, thawed but not combined with the sauce, cut up into smaller pieces</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 14oz cans beans (I used pinto beans and black beans)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 8oz can tomato sauce</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 cup fresh or frozen corn </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp salt</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp cumin</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tsp chili powder</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp cinnamon </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tbsp dried oregano</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">juice of 1/2 lime </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">salt and pepper to taste </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">optional: 1 chipotle pepper in adobo sauce, minced (about a tbsp of pepper and sauce)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup beer or water</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tbsp masa harina</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">vegan sour cream, cilantro, cheeze shreds to garnish</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">In a soup pot over low heat, heat a tsp or so olive oil. Cook the onion, and garlic for about a minute. Add the chicken. Cook until chicken is starting to brown, and the veggies are soft. Add beans, sauce packets, tomato sauce, corn, salt, cumin, chili powder, cinnamon, oregano, and lime. Taste for heat and seasoning. Add the chipotle if you can take it. In a cup, mix the beer with the masa harina, and add to the chili. Cook for five more minutes, and serve with garnishes.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<br />
<br />Meganhttp://www.blogger.com/profile/16640685402713668607noreply@blogger.com1tag:blogger.com,1999:blog-8669259270989636793.post-49980772169168426162014-09-14T18:22:00.001-07:002014-09-14T18:30:12.863-07:00A day late and a dollar short.<span style="font-family: Georgia,"Times New Roman",serif;">Sorry for skipping yet another day of MoFo. I really have no excuse other than laziness, because while I was off yesterday for the Replacements concert, I ended up spending the day doing laundry and binge-watching Criminal Minds.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">I owe one more day for Mystery Box, even though it appears Chelsea over at <a href="http://www.suzievhomemaker.com/">Suzie V. Homemaker</a> skipped it also, so I'll wrap up last week and kick off this week with the same recipe.</span><br />
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><i>For Saturday: Your recipe must include two of the following ingredients: artichokes, spinach, peas, and oyster mushrooms.</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><i><br /></i></span>
<br />
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">Well<i>, </i>even though I have a week til payday, I realized yesterday that I've burned through a lot of my last check with this MoFo business. I have a fridge full of leftovers, but needing to go get all new stuff every day wrung me out pretty quick. I was sad that I couldn't get a t-shirt last night (although I heard the wait was an hour plus at the merch table). I decided to head to Target instead of Whole Foods today, and that's where I came up with a theme for this week when I saw these:</span></div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8EyF2eb-StYEblnUIs_AjdLfM3j9H3l_RkmR2rRnniTUIu5IVnSIptQrzc3YIx6QTQ_wWgQ92mnpMIkCPClSQTRF7n0hQYpgxH6GStNupUJGAHUTdR9BFAQRMPyFKDGUx3haimdPcHAI/s1600/meatless.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8EyF2eb-StYEblnUIs_AjdLfM3j9H3l_RkmR2rRnniTUIu5IVnSIptQrzc3YIx6QTQ_wWgQ92mnpMIkCPClSQTRF7n0hQYpgxH6GStNupUJGAHUTdR9BFAQRMPyFKDGUx3haimdPcHAI/s1600/meatless.jpg" height="320" width="320" /></a></div>
<div style="text-align: left;">
</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">In addition to the Korean Barbecue Chicken, they also had Smoky Chipotle Chicken, and Miso Mushroom Turkey (which I decided to use tonight).</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">I read a lot of opinions about vegan meats from every person, be they vegan or not. If a vegan eats them, the omnivore sometimes assumes that we need meat and it's our bodies "speaking to us" or I've even heard--multiple times--the "if you don't like meat, why are you eating something that looks and tastes just like it" as if, you know, how dare we. Then I hear from vegans who say things like, "Well, it's okay for new vegans as they transition." Okay. So, I guess I've been transitioning for eight years because I still love this stuff. Also, I didn't go vegan because I didn't like meat, cheese, ice cream, eggs, etc. I loved all of it. I just could no longer justify killing animals for something that's just not needed. And these days, it's even easier. They didn't have Gardein when I went vegan, and Target definitely wasn't putting out their own line of Gardein-type products. Anyone who says it's too hard to be vegan should know that I made it, and I can't stick to <i>anything. </i>It was fairly easy back then, but now, it's ridiculous how many choices there are.</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">That said, I'm going to do a week of vegan meat dishes, starting with this wrap-up for Mystery Box. </span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjISJrVF4rWcVqkDyINStRP4mquBX2TyDBiQDvP6zVWalTIYKrl-VySRA1mHkQJmMMf-uG_t6WfYWGvlD08NjpdyJFbdrGbTded_k7XO1ZFOUc6Mb2n0A4E04Svejw72m1UhpPuU5nzf60/s1600/20140914_200148.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjISJrVF4rWcVqkDyINStRP4mquBX2TyDBiQDvP6zVWalTIYKrl-VySRA1mHkQJmMMf-uG_t6WfYWGvlD08NjpdyJFbdrGbTded_k7XO1ZFOUc6Mb2n0A4E04Svejw72m1UhpPuU5nzf60/s1600/20140914_200148.jpg" height="320" width="240" /></a></div>
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Miso Mushroom Turkey Hotdish</span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><i><span style="font-size: small;">makes six servings</span></i></span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 stalk celery, finely chopped</span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 small onion, finely chopped </span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 cup sliced mushrooms (I didn't get oyster, but had some criminis left over)</span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 tsp minced garlic </span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">olive oil for sauteeing</span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/2 pound farfalle or other shaped pasta, cooked and rinsed in cool water</span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 package of Target's Simply Balanced Miso Mushroom Meatless Turkey, prepared with the sauce set aside</span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 14oz can quartered artichoke hearts</span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 cup peas</span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">5-6 oz fresh spinach </span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">splash of white wine </span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 tsp dried thyme</span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/2 cup vegan sour cream </span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">salt and pepper to taste</span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/3 cup walnuts</span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 slices bread, toasted and ripped up</span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 tbsp nutritional yeast </span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">pinch salt </span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">Heat oven to 375°.</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">In a large skillet, heat a little olive oil. Cook the veggies and garlic until soft. Add spinach, splash of wine, and cook until the spinach is wilted. Combine sauteed veggies with the peas, pasta, turkey, artichoke hearts, sauce packets, and thyme. Stir in sour cream until well distributed. Add salt and pepper to taste. Dump into a casserole dish.</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">In a blender, grind up the ripped up toast, walnuts, nooch, and salt. Sprinkle over the casserole. Bake for 30-35 minutes, or until the crust starts to turn brown. Let sit for about five minutes, and serve.</span></div>
<span style="font-size: large;"><span style="font-size: small;"></span></span><br />
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-size: small;"> </span><i><span style="font-size: small;"> </span></i> </span></div>
</div>
Meganhttp://www.blogger.com/profile/16640685402713668607noreply@blogger.com0tag:blogger.com,1999:blog-8669259270989636793.post-86788330525140352592014-09-12T21:49:00.000-07:002014-09-12T21:49:34.611-07:00Just under the wire.<div style="text-align: center;">
<i>For Friday, your recipe must include at least two of the following ingredients: radish root, scallions, and mozzarella.</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
I had to work second shift today, so I planned to make this before work. Unfortunately, I'm feeling a bit under the weather, so I slept until the last possible minute. I knew I'd be scrambling to make this tonight, when I'm all tired and gross from work, but man. My bed was so awesome this morning/afternoon.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Luckily, I did have a pizza crust ready to go. I wanted to do a pizza, and I had a little hunk of daikon, so I thought I'd see what happened if I made a Thai pizza with spicy peanut sauce instead of marinara.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQdjyKx1z7UGL6tDmq5W51-dlfW7qToIVwkcP2dsELMe-SwrdkbFrZJ8cN-m53tIBwMMX-viVaSc9Nbgu917kyfY0ELE2fSkrHP9yeXGo-NU_dAotqrXZE7DgXgNchpSYouB1O6fNEvbU/s1600/20140912_230108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQdjyKx1z7UGL6tDmq5W51-dlfW7qToIVwkcP2dsELMe-SwrdkbFrZJ8cN-m53tIBwMMX-viVaSc9Nbgu917kyfY0ELE2fSkrHP9yeXGo-NU_dAotqrXZE7DgXgNchpSYouB1O6fNEvbU/s1600/20140912_230108.jpg" height="320" width="240" /></a></div>
<div style="text-align: center;">
<i>Before the cheese.</i></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/AVvXsEiz5Xb9fdbTWeq5JTPBNWk8mfTtjGb2kdNMJG16inX2pfK7tgqzAv-kpy6ORx380TqrnIHHL58r1E8QZb8-l_sO6TeXSktRz4KYhkVfu8RcEAnqaEJjn23Lc_J5hkQgxFcaXxYhyX49x3I/s1600/20140912_230222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz5Xb9fdbTWeq5JTPBNWk8mfTtjGb2kdNMJG16inX2pfK7tgqzAv-kpy6ORx380TqrnIHHL58r1E8QZb8-l_sO6TeXSktRz4KYhkVfu8RcEAnqaEJjn23Lc_J5hkQgxFcaXxYhyX49x3I/s1600/20140912_230222.jpg" height="320" width="240" /></a></div>
<div style="text-align: center;">
<i>Before the oven.</i></div>
</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: large;">Thai Chick'n Pizza</span></div>
<div style="text-align: left;">
<i><span style="font-size: small;">makes one extra large pizza</span></i></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;">1 pizza crust, rolled out in a pan or use a pizza stone (dust lightly with cornmeal). I used a BIG crust. Too big. I had to squish it into the oven.</span></div>
<div style="text-align: left;">
<span style="font-size: small;">1 recipe spicy peanut sauce (see below)</span></div>
<div style="text-align: left;">
<span style="font-size: small;">1 red bell pepper, sliced into rings</span></div>
<div style="text-align: left;">
<span style="font-size: small;">1 cup crimini mushrooms, sliced</span></div>
<div style="text-align: left;">
<span style="font-size: small;">5 green onions, trimmed and sliced</span></div>
<div style="text-align: left;">
<span style="font-size: small;">1 small daikon radish (the one I had was about five inches), cut into matchsticks</span></div>
<div style="text-align: left;">
<span style="font-size: small;">10 or so pieces of <a href="http://beyondmeat.com/">Beyond Meat</a> chick'n, or whatever vegan chick'n you like (about a cup and a half)</span></div>
<div style="text-align: left;">
<span style="font-size: small;">1 package Daiya mozzarella (or two cups of your favorite vegan mozz, shredded)</span></div>
<div style="text-align: left;">
<span style="font-size: small;">1 cup bean sprouts </span></div>
<div style="text-align: left;">
<span style="font-size: small;">handful of dry roasted peanuts</span></div>
<div style="text-align: left;">
<span style="font-size: small;">cilantro to garnish </span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;"><b>Spicy Peanut Sauce</b></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><i>makes about two cups</i></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;">3/4 cup natural peanut butter (I prefer chunky, but whatever you like)<i>, </i>heated for a minute in the microwave<i><br /></i></span></div>
<div style="text-align: left;">
<span style="font-size: small;">1 cup full fat coconut milk</span></div>
<div style="text-align: left;">
<span style="font-size: small;">splash of apple cider vinegar or white vinegar</span></div>
<div style="text-align: left;">
<span style="font-size: small;">1 tsp minced garlic</span></div>
<div style="text-align: left;">
<span style="font-size: small;">pinch sugar </span></div>
<div style="text-align: left;">
<span style="font-size: small;">sriracha or Thai chili and garlic paste to taste</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;">Mix all that up.</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;">Heat oven to 400°. Spread the peanut sauce over your rolled out dough. Arrange veggies and chick'n on the pizza. Cover with cheese, bean sprouts, and peanuts. Bake for 15 minutes. Garnish with cilantro.</span></div>
<div style="text-align: left;">
<span style="font-size: small;"><br /></span></div>
<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJKN_F8XQOSsPie2CvaJCEn7LtMCNfauWUTWfJHI2RRIpRdHIt5bni0qkkPrCMluj_8pyuyj9iw_7r65ykE1WsQ44KGB5O1BOuv7DBIQ3zGFe_HXE6rcwWTjOMjg0EtR7YI9m2qXbQi08/s1600/20140912_234201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJKN_F8XQOSsPie2CvaJCEn7LtMCNfauWUTWfJHI2RRIpRdHIt5bni0qkkPrCMluj_8pyuyj9iw_7r65ykE1WsQ44KGB5O1BOuv7DBIQ3zGFe_HXE6rcwWTjOMjg0EtR7YI9m2qXbQi08/s1600/20140912_234201.jpg" height="320" width="240" /></a></div>
<div style="text-align: center;">
<i><span style="font-size: small;"> I wasn't lying about my tiny oven. Notice the side there? That's where the squishing happened.</span></i></div>
<i><span style="font-size: small;"> </span></i></div>
Meganhttp://www.blogger.com/profile/16640685402713668607noreply@blogger.com1tag:blogger.com,1999:blog-8669259270989636793.post-45410930294148303772014-09-11T19:03:00.000-07:002014-09-11T19:03:46.145-07:00Goodbye, summer.<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><i>For Thursday: use three of the following: apples, cranberries, eggplant,cream cheese.</i></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">I've been dying to make a dessert, so I obviously went with the apples, cranberries, and cream cheese. Sorry, eggplant. Another day, maybe.</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">I wanted to do something cheesecake-y for sure, but an apple cranberry cheesecake sounded odd. I associate apples and cranberries with crisps and crumbles; hearty and fragrant treats that go great with the chilly weather we welcomed to Minnesota this week. So, I combined the two for something that turned out a lot more elegant than I'd envisioned. Despite all the sugar, it's not too sweet.</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYqfFniRV7qdKzWE6k9PB_nIOemMXoZfrjqrXlKZjA0EsG_JBlVETQBllHMUB8mn2Xd4cKWdl-vKOdsNJpLnZ1NqEIxFgL09E7ZDmTPBX8MAHUbJdBnuq-Kzo5aNYNY_bUPRyUtNHrt1I/s1600/20140911_203144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYqfFniRV7qdKzWE6k9PB_nIOemMXoZfrjqrXlKZjA0EsG_JBlVETQBllHMUB8mn2Xd4cKWdl-vKOdsNJpLnZ1NqEIxFgL09E7ZDmTPBX8MAHUbJdBnuq-Kzo5aNYNY_bUPRyUtNHrt1I/s1600/20140911_203144.jpg" height="320" width="240" /></a></div>
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Cranberry Apple Cheesecake Bars</span></span> </div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: small;">makes 12 servings</span></i></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Fruit layer:</span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 apples (I used Fujis), peeled, cored, and diced</span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/2 cup dried cranberries</span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/2 tsp cinnamon</span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/2 tsp dried ginger </span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 tsp lemon juice</span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">2 tbsp brown sugar</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">1 tbsp cornstarch</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 water </span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">Crust:<br />1 1/2 cups all purpose flour</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup sugar </span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp lemon zest</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tsp baking powder</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">pinch salt</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">1 stick (1/2 cup) vegan margarine (cold)</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">1 Ener-G or flax egg</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 cup chopped pecans </span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">Cheese layer:<br />8 oz tub vegan cream cheese at room temperature</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">3 tbsp vegan sour cream or soy yogurt</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 cup sugar</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp cornstarch</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">2 tbsp lemon juice</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">1 tsp almond or vanilla extract</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">Heat oven to 350°, spray an 8x8 brownie pan with cooking spray.</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">In a saucepan, combine the ingredients for the fruit layer. Cook and stir over medium heat for about three minutes, just until it starts to bubble. Set aside. </span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">In a large bowl, combine the flour, sugar, lemon zest, baking powder, salt, and egg replacer. Cut in the margarine until it resembles pea-sized crumbs. Scoop out about 3/4 cup of the flour mixture, fold in the chopped pecans, and set aside. Press the rest of it lightly into prepared baking pan. </span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">On low speed, mix the cheese layer ingredients until smooth. Spread over the crust. Top with the fruit mixture, and spread evenly. Loosely scatter the rest of the crust mixture with the pecans over the top. </span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">Bake for 45-50 minutes. The crust should be light golden brown. Cool completely before cutting and serving.</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div style="text-align: left;">
<br /></div>
Meganhttp://www.blogger.com/profile/16640685402713668607noreply@blogger.com0tag:blogger.com,1999:blog-8669259270989636793.post-59166081499856432642014-09-10T18:30:00.000-07:002014-09-10T18:45:46.360-07:00Back of the box, someday? <div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><i>For tomorrow: Your recipe must include at least three of the following ingredients: green beans, hazelnuts, mustard greens, green bell peppers, and walnuts.</i></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">So, I had a different idea using mustard greens (which I can't remember), but I guess the farm that supplies my Whole Foods had a rough season. So, I went with the peppers, green beans, hazelnuts, and walnuts. If any of my gardening friends have some mustard greens, I'll try to scoop through my memory for that idea. I've had a million ideas since.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">I totally want to make these again using red bell peppers. I wanted to for these, but rules is rules. From here on out, this is just a basic recipe to spring from with your own ideas. But, yeah. If Lundberg sees this and, I don't know... wants to put it on a box, then it's MINE MINE MINE ALL MINE.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhurFIcVoAAyy2X_x7hN7xJFnAWGnq9wMY-If2bK_GCQvJuxxJBCq32NRnwGkaIvWbCCkYGeMDZBGXyRie8Nm0P5-noVQeND7-4Or6t2aI9A3rbLEx_VqpPU_a-3YC58YZKrVZMpcXZLzo/s1600/20140910_194447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhurFIcVoAAyy2X_x7hN7xJFnAWGnq9wMY-If2bK_GCQvJuxxJBCq32NRnwGkaIvWbCCkYGeMDZBGXyRie8Nm0P5-noVQeND7-4Or6t2aI9A3rbLEx_VqpPU_a-3YC58YZKrVZMpcXZLzo/s1600/20140910_194447.jpg" height="240" width="320" /></a></div>
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Stuffed Peppers</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><i><span style="font-size: small;">makes 6 stuffed halves</span></i></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">3 bell peppers, halved and scooped of seeds and white stuff (use the ones with four bumps on the bottom- also known as the females-because you can fit more stuffing in there)</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1 box <a href="http://www.lundberg.com/">Lundberg</a>'s rice mix, prepared (I went with the Garlic and Basil). If you don't get this where you are, leftover seasoned rice (about two cups) should do the trick.</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1 cup assorted veggies of choice, chopped (I used green beans, onion, and some frozen peas and carrots)</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup vegan sausage, browned (or favorite burger crumbles, or browned tempeh, etc), if desired</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">2 tbsp walnuts, chopped and toasted</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">2 tbsp hazelnuts, chopped and toasted</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1/4 cup white wine</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">pepper to taste </span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">3 tbsp shredded vegan cheese </span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">fresh parsley</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Heat oven to 375°</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Assuming that you've already prepared the rice, stir in everything but the cheese. Stuff your pepper halves, top with cheese, and wrap loosely in foil. Bake for 25 minutes. Unwrap the peppers and continue baking for another 5 or so minutes, so the cheese can melt and brown a little. Remove from oven and cool for a minute before moving to plates. Garnish with a little reserved chopped toasted nuts and fresh parsley.</span></span><br />
<br />
<br />
<br />
<br />
<br />
<br />Meganhttp://www.blogger.com/profile/16640685402713668607noreply@blogger.com1tag:blogger.com,1999:blog-8669259270989636793.post-38751234747432568722014-09-09T19:38:00.002-07:002014-09-09T19:43:40.163-07:00Beets me. Tuesday's challenge: Use at least two of the following: walnuts, beets, and bean sprouts.<br />
<br />
Beets. Ugh. It had to be beets. Luckily, this turned out delicious.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMBzjdR-u9O5c9udUJOfKPwgTSF5pzUVBpm4FPTceUYxsJoVSuDCCbSll2MgynBQ_lJeYJ6lZtVkwx6U4vWryZ7WwpSdsp3Hlsi394bh0OBwnR9zPFREx9ByrxpNEoZWBwvj5sken4rw/s1600/20140909_205910.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMBzjdR-u9O5c9udUJOfKPwgTSF5pzUVBpm4FPTceUYxsJoVSuDCCbSll2MgynBQ_lJeYJ6lZtVkwx6U4vWryZ7WwpSdsp3Hlsi394bh0OBwnR9zPFREx9ByrxpNEoZWBwvj5sken4rw/s1600/20140909_205910.jpg" height="320" width="240" /></a></div>
<div style="text-align: center;">
<i>With Gardein meatloaf, which is also yum.</i></div>
<br />
<span style="font-size: large;">Pomegranate Glazed Roasted Vegetables with Walnuts</span><br />
<span style="font-size: large;"><i><span style="font-size: small;">makes four servings </span></i></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">1 medium sized golden beet (I used one a little larger than a baseball)</span></span> </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">10-15 brussels sprouts, trimmed and halved lengthwise</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">1-2 tbsp olive oil</span></span> </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 tbsp chopped garlic</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 tbsp pomegranate glaze (I got mine at Trader Joe's. If not handy, pomegranate molasses or balsamic vinegar would work)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 tsp dried thyme</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/3 cup toasted walnuts</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">salt and freshly ground black pepper</span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;">Heat oven to 400°. Scrub the beet, but don't peel it. Rub a little olive oil on it, sprinkle with some of the thyme, wrap in foil and roast for an hour. Let cool, then peel the beet, and dice it. While the beet is cooling, toss the sprouts with the olive oil until just lightly coated, but not swimming in it. Roast in a shallow pan for 20 minutes, then toss lightly with the garlic, thyme, and the diced beet. Drizzle the glaze over the vegetables. Roast for another 10-15 minutes. Stir in the walnuts (that you just toasted yourself, riiiight?) Salt and pepper to taste. </span></span><br />
<br />
<br />
<span style="font-size: large;"><span style="font-size: small;"> P.S. You ought to check out <a href="http://www.suzievhomemaker.com/?p=290">Suzie V. Homemaker</a>'s answer to this challenge. I may be a beet fan after all.</span><i><span style="font-size: small;"> </span></i></span>Meganhttp://www.blogger.com/profile/16640685402713668607noreply@blogger.com0tag:blogger.com,1999:blog-8669259270989636793.post-76009653089362908532014-09-08T11:30:00.002-07:002014-09-09T05:42:36.738-07:00Mystery Box Day 2: Edamame BurgersToday's challenge: <span class="null">Three of these four for Monday: celery, sunflower seeds, scallions, edamame.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuVdHLgQX5OQVtRUNEPZIqHlX2bLwN8d6wnE8SfM1V8MjO2Z6Sjob0v8lvwpTBOjDw85jCnA3eHLqvm_O-lKDv1ASMCmLQuqJc1DJ5PH7lvDjZRsuV4I0g5fqHFwO7SPcAHXw1Q7LA6U8/s1600/2014-09-08+12.27.59.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuVdHLgQX5OQVtRUNEPZIqHlX2bLwN8d6wnE8SfM1V8MjO2Z6Sjob0v8lvwpTBOjDw85jCnA3eHLqvm_O-lKDv1ASMCmLQuqJc1DJ5PH7lvDjZRsuV4I0g5fqHFwO7SPcAHXw1Q7LA6U8/s1600/2014-09-08+12.27.59.jpg" height="320" width="240" /></a></div>
<br />
<br />
<br />
<br />
<span class="null">These turned out DELICIOUS. </span><br />
<br />
<span style="font-size: large;"><span class="null">Edamame Burgers with Sunflower Aioli</span></span><br />
<span style="font-size: large;"><span class="null"><i><span style="font-size: small;">makes 4 large patties</span></i></span></span><br />
<br />
<span style="font-size: large;"><span class="null"><span style="font-size: small;">2 cups frozen edamame, thawed </span></span></span><br />
<span style="font-size: large;"><span class="null"><span style="font-size: small;">1/4 cup hummus</span></span></span><br />
<span style="font-size: large;"><span class="null"><span style="font-size: small;">1 tsp dried dill</span></span></span><br />
<span style="font-size: large;"><span class="null"><span style="font-size: small;">dash salt</span></span></span><br />
<span style="font-size: large;"><span class="null"><span style="font-size: small;">1/4 tsp smoked paprika</span></span></span><br />
<span style="font-size: large;"><span class="null"><span style="font-size: small;">About 1 slice of bread's worth of crumbs</span></span></span><br />
<span style="font-size: large;"><span class="null"><span style="font-size: small;">1 heaping tbsp golden flaxseed meal</span></span></span><br />
<br />
<span style="font-size: large;"><span class="null"><span style="font-size: small;">Put all of this in the food processor, and combine until somewhat smooth. Stir in:</span></span></span><br />
<span style="font-size: large;"><span class="null"><span style="font-size: small;">4 scallions, thinly sliced</span></span></span><br />
<br />
<span style="font-size: large;"><span class="null"><span style="font-size: small;">Heat 2 tbsp olive oil in a cast iron pan. Fry the patties, about 2-3 minutes each side, until golden brown. Move to paper towels, so they don't get so oily.</span></span></span><br />
<br />
<span style="font-size: large;"><span class="null"><span style="font-size: small;">Aioli:</span></span></span><br />
<span style="font-size: large;"><span class="null"><span style="font-size: small;">1 cup vegan mayo</span></span></span><br />
<span style="font-size: large;"><span class="null"><span style="font-size: small;">zest of 1 small lemon</span></span></span><br />
<span style="font-size: large;"><span class="null"><span style="font-size: small;">2 garlic cloves, crushed</span></span></span><br />
<span style="font-size: large;"><span class="null"><span style="font-size: small;">dash salt</span></span></span><br />
<span style="font-size: large;"><span class="null"><span style="font-size: small;">3 tbsp raw sunflower seeds</span></span></span><br />
<span style="font-size: large;"><span class="null"><span style="font-size: small;">olive oil (maybe 2 tbsp) </span></span></span><br />
<br />
<span style="font-size: large;"><span class="null"><span style="font-size: small;">Blend until totally smooth, adding a stream of olive oil until it reaches the perfect consistency. Store in the fridge until ready to use.</span></span></span><br />
<br />
<span style="font-size: large;"><span class="null"><span style="font-size: small;">Put whatever you want on your burger: tomato, onion, sprouts. Slather with aioli. Grub. </span> </span></span>Meganhttp://www.blogger.com/profile/16640685402713668607noreply@blogger.com3tag:blogger.com,1999:blog-8669259270989636793.post-91313123763014875372014-09-07T14:40:00.000-07:002014-09-07T15:08:21.760-07:00Mystery MoFo! <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicZnXqmt7ZFhrEoPR38Lk8uKFML1FaneGlvL7hAUJzFW65LOJIVGih_BadNnyzzLW6bsqnn2EyEytavZY8ty_auga_CKDC2c9SEFS3mlZ1l-6paKhxVysw61-LKUupXyVDMLhSdqS3C_U/s1600/160x220_o3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicZnXqmt7ZFhrEoPR38Lk8uKFML1FaneGlvL7hAUJzFW65LOJIVGih_BadNnyzzLW6bsqnn2EyEytavZY8ty_auga_CKDC2c9SEFS3mlZ1l-6paKhxVysw61-LKUupXyVDMLhSdqS3C_U/s1600/160x220_o3.jpeg" /></a></div>
<br />
<br />
<br />
Ok, first I'll address that I didn't post yesterday. I had spent most of the day shopping, and then went out to eat with a bunch of vegans. I inhaled my banh mi before taking pictures. Sorry!<br />
<br />
When I was preparing for this year's MoFo, I thought it would be fun to have a Mystery Box Challenge like they do on Master Chef. I found a website that spits out lists of random ingredients, and decided to make a week of it. It got even more exciting when Chelsea from <a href="http://www.suzievhomemaker.com/">Suzie V. Homemaker</a> joined in!<br />
<br />
Today's Mystery Box Challenge: Use at least two of the following ingredients: asparagus, avocado, and lima beans.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3d7TxYJisdXOi2Ks8X0FISbx7-sKLR4eukAgQaXzYgtmMCko0gtOGnSs8pmEPhl6NX9DzDcRforoBbMK8RNqZz2y8fOn0Jye6X6Krpmbdwe8ZE60QwXdUFCrDdWiBUJJNFBbjirbvfvk/s1600/20140907_152926_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3d7TxYJisdXOi2Ks8X0FISbx7-sKLR4eukAgQaXzYgtmMCko0gtOGnSs8pmEPhl6NX9DzDcRforoBbMK8RNqZz2y8fOn0Jye6X6Krpmbdwe8ZE60QwXdUFCrDdWiBUJJNFBbjirbvfvk/s1600/20140907_152926_HDR.jpg" height="240" width="320" /></a></div>
<br />
<br />
The prawns I used are from the Asian market. I just sauteed them in Earth Balance, garlic, jalapeno, and white wine before dredging in flour and chopped macadamia nuts, and broiling for a few minutes. The real star is the salad.<br />
<br />
<span class="Apple-style-span" style="background-color: transparent; font-size: large;">Succotash Salad</span><br />
makes four servings<br />
<br />
Corn from 3 medium ears, or two cups of frozen corn, thawed.<br />
2 cups lima beans, fresh or frozen and thawed<br />
1/2 lb asparagus, trimmed and cut into 1/2" pieces<br />
1 sweet red bell pepper, diced<br />
1/2 medium red onion, finely diced<br />
1/2 jalapeno pepper, minced<br />
<br />
Dressing:<br />
1 avocado, peeled and pitted<br />
1/2 cup packed cilantro<br />
juice of one lime<br />
2 tbsp olive oil<br />
1 clove garlic, chopped<br />
salt and pepper to taste<br />
<br />
Coconut bacon (I use <a href="http://www.fettlevegan.com/recipes/coconut-bacon">Fettle Vegan's</a> recipe, or there's the Phoney Baloney stuff)<br />
<br />
Blanch the corn, asparagus, and lima beans if using fresh. Set aside to cool.<br />
<br />
In a food processor, combine all of the dressing ingredients. Process until smooth and creamy. Combine with vegetables. Serve garnished with coconut bacon and cilantro.<br />
<br />
<br />
<br />Meganhttp://www.blogger.com/profile/16640685402713668607noreply@blogger.com0tag:blogger.com,1999:blog-8669259270989636793.post-42095498134841311882014-09-05T21:18:00.001-07:002014-09-05T21:21:10.417-07:00Burrito night! So, today is payday. But, since I had to work today, I didn't get a chance to do a thorough grocery trip. I was planning to make something out of my new Non -Dairy Evolution cookbook, but apparently soy lecithin and lactic acid powder aren't readily available in town. Making my own vegan buttermilk, butter, and creme fraiche will have to wait.<br />
<br />
So, that leaves what I did grab at the store, which was some Beyond Meat chick'n strips and some Daiya cheddar shreds. When I got home from work at 10:45pm, my brain could only come up with burritos.<br />
<br />
Another super easy lunch or dinner. All you need is some warmed refried beans or black beans, tortillas, some vegan meats if you'd like, leftover rice, and some sauteed onion.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTqktvKl2CSscOodiPECDXmY1Cb9GJRIlmx7dh1b1N3mN3DiUMQSXSV2oW0DqodLzPlj5OTWIrhRJtI-MxIxCI5gDqTcHzZi8vEmxh54gzvPCG9blW9BoXIBcfx1PSsTuMUC1xM-lMe8k/s1600/20140905_225830.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTqktvKl2CSscOodiPECDXmY1Cb9GJRIlmx7dh1b1N3mN3DiUMQSXSV2oW0DqodLzPlj5OTWIrhRJtI-MxIxCI5gDqTcHzZi8vEmxh54gzvPCG9blW9BoXIBcfx1PSsTuMUC1xM-lMe8k/s1600/20140905_225830.jpg" height="320" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Top with lettuce, vegan cheese, and salsa. Maybe some avocado and Tofutti sour cream if you have some.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1OuOJ2A0y7H-Ctod_jJ4fP9-TdyEQXYJCuw4L_IvF2WSy_pboq_-bP8uZmExQNlSQQuVLDYUD5voBz9pkTLsBpc_64NJshkCe4974INfW8LuDCYLyVFeGmtSt28JU_kFtKD21Tq9E6GY/s1600/20140905_225948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1OuOJ2A0y7H-Ctod_jJ4fP9-TdyEQXYJCuw4L_IvF2WSy_pboq_-bP8uZmExQNlSQQuVLDYUD5voBz9pkTLsBpc_64NJshkCe4974INfW8LuDCYLyVFeGmtSt28JU_kFtKD21Tq9E6GY/s1600/20140905_225948.jpg" height="240" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6CSSTFtHVqOOxqVTZb-ul6YPGWAfAYCa65hetGKmGuFt1w4E1q3xfog3DrU6YYSn_SEvtK50S-RMUBcSuCUitCukIJmYmSjREQ_p2QoHNg9jIC-YYV6tEbJeYvJDLUIY3pCPedAreJk4/s1600/20140905_230019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6CSSTFtHVqOOxqVTZb-ul6YPGWAfAYCa65hetGKmGuFt1w4E1q3xfog3DrU6YYSn_SEvtK50S-RMUBcSuCUitCukIJmYmSjREQ_p2QoHNg9jIC-YYV6tEbJeYvJDLUIY3pCPedAreJk4/s1600/20140905_230019.jpg" height="240" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Roll it up, and stuff it in your face!Meganhttp://www.blogger.com/profile/16640685402713668607noreply@blogger.com1tag:blogger.com,1999:blog-8669259270989636793.post-21057569601454353822014-09-04T17:01:00.002-07:002014-09-04T17:03:26.549-07:00Cheap and Good BacteriaIt's been a rough couple of years for vegan yogurt. First, Whole Soy & Co shut down production as they built a new facility. Wildwood disappeared from shelves locally, without so much as a goodbye. So Delicious released a coconut yogurt, but it was sweetened. Whole Soy came back, and after a few gritty batches, became a luxury purchase at $1.99 a serving. Also, still no unsweetened plain. I assumed I'd never be able to make my sweet potato chili again. Then, Chelsea over at <a href="http://www.suzievhomemaker.com/">Suzie V. Homemaker</a> told me how easy it was to make my own.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLNodRDS8OOw3pQ46M6k-7E-WLB5C5y_V7qSxkRLidQrdfD-F1lkMbPcgFKqHfXd_XNi-t6BvXfaNODNSoUkiXZNv9fnXSwoVDiTxWWTN6pDYubQZ9mjngr3pVqu7PMTQw6JJpyTAuW78/s1600/20140904_182333.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLNodRDS8OOw3pQ46M6k-7E-WLB5C5y_V7qSxkRLidQrdfD-F1lkMbPcgFKqHfXd_XNi-t6BvXfaNODNSoUkiXZNv9fnXSwoVDiTxWWTN6pDYubQZ9mjngr3pVqu7PMTQw6JJpyTAuW78/s1600/20140904_182333.jpg" height="320" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
I ordered a yogurt machine online (the EuroCuisine one was a steal at $14.95), a box of vegan yogurt starter (I ordered <a href="http://www.amazon.com/gp/aw/d/B00BGVM0NC?cache=6b2e95c833ffa7948709f0bcf4eda579&pi=SY200_QL40&qid=1409874048&sr=8-1#ref=mp_s_a_1_1">this one</a>, and now they've started carrying it at Whole Foods), and headed to Trader Joe's for soy milk. I read that it was best to use soy milk with very little added to it; especially without carageenan, because it may hinder the culture process. Westsoy soy milks are purely soy beans and water, and maybe vanilla. The Trader Joe's brand organic, plain, unsweetened soy milk is the same, and a steal at $1.69 for a quart in an aseptic box. I got one of those, and a quart of Westsoy vanilla.<br />
<br />
I did entirely too much work for my first batch; heating the milk, cooling it, whisking in the starter, and finally breaking my candy thermometer. Then Chelsea pointed out that I could skip the heating part, since the milk was in the aseptic container. Also, no cornstarch, agar, pectin, etc was needed to thicken. A good 8-10 hours in the yogurt machine made seven little jars of soygurt, for a fraction of what it would cost to buy it already made. Once the jars are cooled, mix in fruit, maple syrup, lemon juice, or whatever you like in your yogurt. Use plain for recipes, dressings, and vegan cheeses.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjofaHHDm6GphwpOHx1EqlrU_6YqyUfA0okU08uNTmxcOC6bjq97j99ugQyZBQLZI8aoFmW72202cepP88hKutSAejBCIIFfINMF_Ij1a96Zxz38Qpc8EEUyuPq7IHMGGshO0EUpeVcOb0/s1600/20140904_182324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjofaHHDm6GphwpOHx1EqlrU_6YqyUfA0okU08uNTmxcOC6bjq97j99ugQyZBQLZI8aoFmW72202cepP88hKutSAejBCIIFfINMF_Ij1a96Zxz38Qpc8EEUyuPq7IHMGGshO0EUpeVcOb0/s1600/20140904_182324.jpg" height="320" width="240" /></a></div>
<br />Meganhttp://www.blogger.com/profile/16640685402713668607noreply@blogger.com1tag:blogger.com,1999:blog-8669259270989636793.post-38529277440130929742014-09-03T18:36:00.001-07:002014-09-03T18:36:50.762-07:00Homemade Slow Cooker MarinaraLast year, I was working at Whole Foods in addition to my current job, and I managed to save up a nice little stash of money. Since then, my position at WF was eliminated, my rent went up, my TV died, and my electric bill shot up to nearly $200 after a couple of very humid months living on the third floor. Until now, I was pretty comfortable. Now, I'm trying to do more things from scratch in order to save some money.<br />
<br />
I love spaghetti. I'm not going to lie; I have it a couple times a week. After getting tired of paying anywhere from $3-$7 for a jar of marinara sauce, I decided to try making my own. That way, it would be cheaper, and I could make it just the way I like it: with lots of red wine and chunks of vegetables. My recipe is pretty simple. Canned crushed tomatoes, sauce, paste, herbs, veggies, wine, and a pinch of sugar. Slow cooker on low while you're at work. Here's what it looked like when I left this morning:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKahDOKWUbDnuXS3f2GPQboCV_VKyKzziztr3bGDyCTvphKcV6gW3jnDG9GPoz1ssgGT3Lxb9homfDrPR_5CT4aavyQBIJeWAgcAD3g5kpyoJkQmhGAsl0vRVCMnqcGf1ClXOzLpwNYAk/s1600/20140903_103103.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKahDOKWUbDnuXS3f2GPQboCV_VKyKzziztr3bGDyCTvphKcV6gW3jnDG9GPoz1ssgGT3Lxb9homfDrPR_5CT4aavyQBIJeWAgcAD3g5kpyoJkQmhGAsl0vRVCMnqcGf1ClXOzLpwNYAk/s1600/20140903_103103.jpg" height="320" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
Eight hours later...<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgStr-tNUFRUB9rSXkmhvPpZT1Tq9HIw_Xel4SeCYhyphenhyphenunk4ZISiBcctkRhXe0FogLK40IuONJ4o_KPGqD_DzyPjVMHwp0XUQ5RbFWtHn1dnjABRScZBqwc58KOBx548HNwd4PhpHDB3zlA/s1600/20140903_195452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgStr-tNUFRUB9rSXkmhvPpZT1Tq9HIw_Xel4SeCYhyphenhyphenunk4ZISiBcctkRhXe0FogLK40IuONJ4o_KPGqD_DzyPjVMHwp0XUQ5RbFWtHn1dnjABRScZBqwc58KOBx548HNwd4PhpHDB3zlA/s1600/20140903_195452.jpg" height="240" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-size: large;">Slow Cooker Marinara</span></div>
<div class="separator" style="clear: both; text-align: left;">
<i>makes a little over a half gallon; freezes well! </i></div>
<div class="separator" style="clear: both; text-align: left;">
<i><br /></i></div>
<div class="separator" style="clear: both; text-align: left;">
1 large onion, chopped</div>
<div class="separator" style="clear: both; text-align: left;">
1 1/2 cups chopped mushrooms</div>
<div class="separator" style="clear: both; text-align: left;">
2- 28oz cans crushed tomatoes</div>
<div class="separator" style="clear: both; text-align: left;">
2- 8oz cans tomato sauce</div>
<div class="separator" style="clear: both; text-align: left;">
1- 6oz can tomato paste</div>
<div class="separator" style="clear: both; text-align: left;">
1 tbsp dried basil</div>
<div class="separator" style="clear: both; text-align: left;">
2 tsp dried oregano</div>
<div class="separator" style="clear: both; text-align: left;">
1 tbsp dried parsley</div>
<div class="separator" style="clear: both; text-align: left;">
1 tsp salt</div>
<div class="separator" style="clear: both; text-align: left;">
1 cup red wine </div>
<div class="separator" style="clear: both; text-align: left;">
1 tsp sugar</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Throw all of that in the slow cooker, stir, and turn it on low. Cover, and let it alone for 8 hours or so. Turn it off, and add Gardein burger crumbles, or vegan Italian sausage if desired. Serve over pasta, put on pizza, whatever.</div>
Meganhttp://www.blogger.com/profile/16640685402713668607noreply@blogger.com1tag:blogger.com,1999:blog-8669259270989636793.post-16654246372709617542014-09-02T18:56:00.000-07:002014-09-02T18:56:28.707-07:00Vegan MoFo week one: What a Broke Ass Vegan EatsAll I can say in regard to this post is, next year, I'll be more prepared. I'm down to what's left in the house that I can fix fairly quickly since I've been running around all day and I'm HUNGRY. Everything left in the pantry requires more time than I'm willing to wait, so tonight it's Gardein chick'n sliders with barbecue sauce, green beans, salad, and mashed potatoes with some Daiya cream cheese and rosemary. I can't wait to get paid.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_U48cYkgaSvNd5gb7zQ8bbW5r4PfuFjOutX5FpyT2bql9MTt09I6kZpRciEfJ0T31XPtqC5hJMn0-Jj0CtDaFfX1qGLmHKawFMxdAtHjxmNLkIve5vmm80dXECXBRspEu6x2coEWyQs4/s1600/20140902_204759.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_U48cYkgaSvNd5gb7zQ8bbW5r4PfuFjOutX5FpyT2bql9MTt09I6kZpRciEfJ0T31XPtqC5hJMn0-Jj0CtDaFfX1qGLmHKawFMxdAtHjxmNLkIve5vmm80dXECXBRspEu6x2coEWyQs4/s1600/20140902_204759.jpg" height="240" width="320" /></a></div>
Meganhttp://www.blogger.com/profile/16640685402713668607noreply@blogger.com3tag:blogger.com,1999:blog-8669259270989636793.post-28296547449650871652014-09-01T18:28:00.000-07:002014-09-01T18:30:01.767-07:00Let's do it! Alright alright alright. Another MoFo is upon us. I'm actually going to try to make it through this one, even though I'm out of vacation time, money, and motivation. Yeah!<br />
<br />
I was going to post a cheap and easy recipe tonight to kick off Broke Ass Vegan week, but then today happened, and I'm completely dead. Eight and a half hour shift on the first of the month, my feet hurt, and for some reason, my apartment is about 110°. A simple yet elegant pasta dish was quickly demoted to a bowl of Special K Chocolatey Almond, but I'll be lucky if I can get it together for more than a couple caramel apple Oreos and a Wild Turkey on the rocks.<br />
<br />
Happy Vegan MoFo, y'all. Tomorrow won't suck, I promise.Meganhttp://www.blogger.com/profile/16640685402713668607noreply@blogger.com0tag:blogger.com,1999:blog-8669259270989636793.post-16990267854773468012013-02-08T15:09:00.000-08:002013-02-08T15:09:01.157-08:00Cookbook Giveaway!Hey guys! <br />
<br />
Try to win: http://veganfeastkitchen.blogspot.ca/2013/02/american-vegan-kitchen-or-world-vegan.html?m=1<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ylUSsqDQfnE/URMeFLSSswI/AAAAAAAACvc/5qdMQtUlUzE/s1600/AVK+and+WVF.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://4.bp.blogspot.com/-ylUSsqDQfnE/URMeFLSSswI/AAAAAAAACvc/5qdMQtUlUzE/s320/AVK+and+WVF.jpg" width="320" /></a></div>
<br />Meganhttp://www.blogger.com/profile/16640685402713668607noreply@blogger.com0tag:blogger.com,1999:blog-8669259270989636793.post-2430010341864437462012-11-03T16:00:00.000-07:002012-11-03T16:00:03.488-07:00So glad it's after 5:00pm...because girlfriend is already two glasses into a bottle of wine. Why? Because I made another batch of cheese from <a href="http://www.miyoko.com/">Miyoko Schinner's</a> book, "<a href="http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830">Artisan Vegan Cheese</a>," and I want to smear some on a fancy cracker (got some!), and have it with a glass of red. Judge away.<br />
<br />
<img alt="Vegan Lemon Herb Chevre" height="375" src="http://farm9.staticflickr.com/8207/8151925935_9bc1526a4c.jpg" width="500" /><br />
<br />
What with the election craziness, the stress of Vegan MoFo, and a shit work schedule, all I want lately is a glass of wine (or a bottle). Maybe in a week, everything will be better. Maybe even this cheese...if I can stop eating it for five minutes. It's the Lemon Peppercorn Chevre recipe, but I added in about a tablespoon of dried rosemary, and a teaspoon of thyme. Oh, and garlic powder. It's pretty damned delicious.<br />
<br />
So delicious, in fact, that I just ordered <a href="http://www.amazon.com/gp/product/B003W0N23M/ref=ox_sc_sfl_title_7">these</a>:<br />
<br />
<img alt="Photobucket" border="0" src="http://img.photobucket.com/albums/v249/bettyminx/KGrHqJo4E8ViOVpLWBPPiWZ-rQ60_35.jpg" /><br />
<br />Meganhttp://www.blogger.com/profile/16640685402713668607noreply@blogger.com1tag:blogger.com,1999:blog-8669259270989636793.post-62679630593716191802012-10-31T15:42:00.000-07:002012-10-31T15:42:18.388-07:00Alla Helgons Dag<span style="font-family: "Trebuchet MS",sans-serif;">Swedish meatballs are something my mother never made from scratch, but we ate a lot of it, thanks to Stouffer's. I sure did love that crap, and didn't realize how much I missed that flavor until I started thinking about recipes for this week.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Swedish Meatballs have a LOT of ingredients going on, but with some shortcuts and Trader Joe's, I was able to pare it down. Lingonberry preserves are missing from this; you are welcome to add them if you'd like, but the only jar I could find was at The Wedge, and that shit cost more than I had in my account. Also, since the meatless meatballs from TJ's are already chock full of bread crumbs, we can skip the whole soaking bread in milk and adding it to the meat part. Blech. So glad I'm vegan. I don't miss that kind of prep work AT ALL.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><img alt="Vegan Swedish Meatballs" height="375" src="http://farm9.staticflickr.com/8334/8142843886_59e31a1309.jpg" width="500" /></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><i>This wasn't my favorite shot, but I'm using it because if you squint, you can see some cuddlin' felines in the upper left.</i></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: large;">Swedish Meatlessballs</span></b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><i>makes 5 servings</i></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 large onion, finely chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">8 oz sliced crimini mushrooms</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 1/2-3 cups hot vegan beef broth (I used 2 <a href="http://www.edwardandsons.com/es_shop_bouillon.itml">Edward & Sons Not-Beef cubes</a> dissolved in boiling water), mixed with a tsp of <a href="http://www.ukrainianclassickitchen.ca/index.php?topic=2950.0">gravy browner</a> (I picked up some Kitchen Bouquet gravy browner at the supermarket, and it has helped my beef-y recipes out a TON. Totally optional, though)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 1/2 tbsp cornstarch</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 16-oz package meatless meatballs (if you don't have a Trader Joe's, I've seen other brands at the co-op, as well as Whole Foods)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">splash wine</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 tbsp pickle juice</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">6 oz (about half a tub) vegan sour cream</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2-3 tbsp fresh minced parsley</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">mashed potatoes or noodles to serve, if desired</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Spray a large, deep skillet with cooking spray or heat a tbsp olive oil. Add onions and mushrooms, and cook until soft. Add a splash of wine to deglaze. Whisk cornstarch into 2 cups broth until dissolved, and add to the pan. Stir, bring to a boil, and then reduce heat and cook until gravy thickens. Throw in the meatballs. Stir, turning the meatballs over until they are heated through. Add more broth if needed. Push the meatballs over to one side of the pan, and stir the sour cream and pickle juice into the gravy. Mix well, and then incorporate the meatballs and remainder of the gravy. Throw in parsley, combine, and serve over mashed potatoes, noodles, or by themselves. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Don't forget Swedish Fish for dessert!</span>Meganhttp://www.blogger.com/profile/16640685402713668607noreply@blogger.com0tag:blogger.com,1999:blog-8669259270989636793.post-69037231877340335922012-10-30T19:00:00.002-07:002012-10-30T19:00:57.017-07:00First, get a bag of hashbrowns.I was at Trader Joe's yesterday, looking around at everything, and trying to find ideas. Even with bags of fire roasted peppers and onions, I was still over five ingredients when I came up with stuff. Then I found the answer to all my prayers:<br />
<br />
<img alt="Photobucket" border="0" height="375" src="http://img.photobucket.com/albums/v249/bettyminx/traderjoesshreddedhashbrowns.jpg" width="500" /><br />
<br />
There's a reason this stuff shows up in more than one dish at church potlucks. You can do so much with it! Maybe it's the Minnesota in me, but I suddenly had ideas for all kinds of hot dishes.<br />
<br />
<img alt="Southwestern hashbrown bake" height="375" src="http://farm9.staticflickr.com/8196/8140277477_eaf526fc15.jpg" width="500" /><br />
<br />
<span style="font-size: large;"><b> Southwestern Hashbrown Hotdish </b></span><br />
<i>makes 6-8 servings</i><br />
<i> </i><br />
1 20-oz bag hash brown potatoes<br />
1 can black beans, drained and rinsed<br />
2 cups salsa<br />
8 oz frozen peppers and onions<br />
1 cup Daiya cheddar shreds, or pepperjack shreds<br />
<br />
Preheat oven to 400°<br />
<br />
Spray a large cast iron skillet or 9x9 roasting pan with cooking spray. Pour half the bag of hashbrowns in there, and spread them around. Mix the black beans and salsa. Spread half the bean mixture over the potatoes. Sprinkle with 1/2 cup cheese. Spread the rest of the bean mixture over that, another layer of potatoes, and top with cheese. Bake for 45 minutes, then put under a broiler for ten minutes if the potatoes aren't fully browned.<br />
<br />
<b>Italian style:</b><br />Instead of black beans and salsa, use seitan or tempeh sausage crumbles and marinara sauce. Use vegan mozzarella cheese.<br />
<br />
<b>Breakfast casserole:</b><br />
Scramble up some tofu with the veggies and layer it in with cheeze and tempeh bacon.<br />
<b><br /></b>
<b>Indian style:</b><br />
For the veggie layer, use frozen peas and carrots. Throw in some chicken seitan and coconut milk and season with curry powder.<br />
<br />
<br />
<br />Meganhttp://www.blogger.com/profile/16640685402713668607noreply@blogger.com2tag:blogger.com,1999:blog-8669259270989636793.post-38779997541295024232012-10-29T17:37:00.000-07:002012-10-29T17:37:05.102-07:00Sheri, Sandy, and Sausage.Today can suck it.<br />
<br />
I just found out less than an hour ago that a friend of mine that has been fighting cancer for the last three years is now bracing for what could possibly be the final battle. She is a beautiful, fiery, redheaded vegan with a loving husband and three beautiful children. It's not fair that she has to go through this. You can read her cancer updates <a href="http://imsorryforcursing.blogspot.com/1999/03/recap.html">here</a>, and please, show her some support!<br />
<br />
<img alt="Photobucket" border="0" src="http://img.photobucket.com/albums/v249/bettyminx/cute-tiny-turtle2-400x404.jpg" /><br />
<i>Sheri loves turtles, so this little guy is here for hugs. Little, gentle hugs.</i><br />
<br />
I'm also stressed out over what's happening out east with the hurricane. My thoughts are with all of my friends that live in the affected areas. I wish I could beam you here right now! Nothing happens here on the prairie.<br />
<br />
Because today sucks, I'm glad that I made this last night, so I don't have to bother cooking tonight. I just want to read, drink wine, and check updates. Also, they turned on the heat in my building tonight, and it feels like friggin' Phoenix in here. <br />
<br />
<img alt="Sausage & Pepper Pasta" height="375" src="http://farm9.staticflickr.com/8335/8136857202_a9a6d7b7fc.jpg" width="500" /><br />
<br />
<b><span style="font-size: large;">Spicy Sausage & Pepper Pasta</span></b><br />
<span style="font-size: large;"><i><span style="font-size: small;">serves 4</span></i></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;">8 oz whole wheat pasta of choice</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 tsp olive oil </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/2 tube <a href="http://www.lightlife.com/Vegan-Food-Vegetarian-Diet/Gimme-Lean-Sausage">Gimme Lean sausage</a> (or a package of <a href="http://www.uptonsnaturals.com/products/">Upton's Naturals Italian sausage seitan</a>, or a cup of whatever vegan sausage you like)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">8 oz frozen mixed peppers and onions</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">splash red wine</span></span> </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 handfuls fresh baby spinach</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/2 cup shredded Daiya mozzarella (or other vegan mozzarella)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">dash chile pepper flakes</span></span><br />
<br />
<br />
<span style="font-size: large;"><span style="font-size: small;">Start cooking the pasta.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">In a hot skillet, heat the oil. Tear up the sausage into bite sized chunks, and add to the pan. Cook and stir for about three minutes, using your spoon to break up the pieces. When it starts to brown, add the frozen veggies. Cook until the veggies start to get crispy around the edges, and the sausage has turned golden brown. Add the wine, and scrape up any browned bits. Cook until the wine has evaporated, and turn off the heat. Stir in spinach and cheeze. Season with chile pepper flakes (I used about a tsp). When the spinach is wilty and the cheeze is melty, toss the whole thing with the hot, cooked pasta. </span></span><br />
<b><span style="font-size: large;"><br /></span></b>
<br />Meganhttp://www.blogger.com/profile/16640685402713668607noreply@blogger.com2tag:blogger.com,1999:blog-8669259270989636793.post-83566285286193421762012-10-28T09:36:00.000-07:002012-10-28T09:36:12.533-07:00Winding down...I figured that for the last four days of MoFo, I'd fulfill a request for some quick and easy recipes, since I apparently intimidate with the number of ingredients I use (obviously these people have never seen any of Isa's books). Also, I'm ready for this month to be over so I can go back to Engine 2 and get rid of my MoFo pounds, which I'm sure have accumulated.<br />
<br />
I'll try to stick to a rule of five ingredients for these, with the exception of water, oil, broth, and simple condiments. This one, I just whipped up in almost no time at all. Tip: Trader Joe's is AWESOME for quick and easy recipes.<br />
<br />
<img alt="Mock Duck Noodle Bowl" height="375" src="http://farm9.staticflickr.com/8189/8131431595_72d3734b37.jpg" width="500" /><br />
<br />
<b><span style="font-size: large;">Mock Duck Noodle Bowl</span></b><br />
<i>makes 4 servings</i><br />
<br />
8 oz rice noodles<br />
1 tsp oil (I used sesame, but vegetable will do) <br />
10 oz canned mock duck, drained and chopped<br />
8 oz frozen bell pepper mix (half a package of the Melange from Trader Joe's)<br />
1 onion, chopped<br />
3 tbsp bottled peanut sauce (San-J makes a good one, if not, check labels)<br />
hot sauce, to taste<br />
cilantro, chopped green onions, and chopped peanuts for garnish, if desired<br />
<br />
Cook the noodles according to the package directions. Drain, rinse in cold water. Set aside.<br />
In a wok or skillet, heat the oil over high heat. Throw in the veggies and mock duck. Stir fry until most of the water has evaporated (those frozen veggies carry a lot of it), yet everything is still somewhat crisp. Remove from heat. Add peanut sauce, and a little hot sauce. Taste for heat. Toss with noodles and serve garnished with cilantro, green onions, and peanuts.<br />
<br />Meganhttp://www.blogger.com/profile/16640685402713668607noreply@blogger.com0tag:blogger.com,1999:blog-8669259270989636793.post-91345934672186904142012-10-27T10:49:00.000-07:002012-10-27T10:49:21.170-07:00Cheezy Apple Roll-upsThis is a recipe that you'd find in one of those housewife magazines. I have friends that feel they need to confess because they occasionally buy Real Simple. Seriously? I'll see your Real Simple, and raise you a Taste of Home, Southern Living, and Woman's goddamn Day. I love those things. Maybe it's the Minnesotan in me that was fascinated with Grandma's baking off the back of the box, but those rags are great for fun ideas. This is a good one for kids, a football appetizer, or to have on the side with a bowl of one of the soups I made this month.<br />
<br />
This reminds me of apple pie with a slice of cheese on it, which is SO GOOD. <br />
<br />
<img alt="Apple & cheeze roll-ups" height="375" src="http://farm9.staticflickr.com/8186/8128202755_5ddcb081bc.jpg" width="500" /><br />
<br />
<b><span style="font-size: large;">Cheezy Apple Roll-ups</span></b><br />
<i>makes 8</i><br />
<br />
1 tube Pillsbury Crescent dough (it's vegan!)<br />
1/4 recipe sharp cheddar from <a href="http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830">Artisan Vegan Cheese</a>, before it's firmed up, or 3/4 cup Daiya cheddar shreds, or whatever vegan cheddar cheese you like<br />
1 apple, cored and finely diced<br />
1 tbsp margarine<br />
1/2 tsp cinnamon<br />
<br />
Preheat oven to 350°.<br />
<br />
In a heavy saucepan, heat the margarine. Sprinkle the diced apple with cinnamon, and cook over medium heat until golden. Set aside.<br />
Roll out the Crescent dough, and separate. Spread cheeze on each triangle, and dot with apple bits. Roll up from the wide end, as shown.<br />
<br />
<img alt="DSCN0838[1]" height="375" src="http://farm9.staticflickr.com/8466/8128235842_75a4b0fc08.jpg" width="500" /><br />
<br />
<img alt="DSCN0839[1]" height="375" src="http://farm9.staticflickr.com/8189/8128238394_ba6c313990.jpg" width="500" /><br />
<i>This picture blows, but you get the idea.</i><br />
<br />
<i> </i>Bake on a cookie sheet for 10-12 minutes, or until golden brown. Cool for a few minutes, and serve.Meganhttp://www.blogger.com/profile/16640685402713668607noreply@blogger.com1tag:blogger.com,1999:blog-8669259270989636793.post-56838864240147871332012-10-26T17:35:00.001-07:002012-10-26T17:49:58.059-07:00More soup for you!Checking the labels on this blog, I see that soup is something that I definitely make the most. Well, since most of the posts I do are during VeganMoFo, and it's usually October or November (which in Minnesota, means chilly), I want soup. It's easy, filling, you can make a lot of it and reheat it, and it's pretty forgiving, unlike desserts and baked goods. Too much salt? Throw in a potato.<br />
<br />
Kramer:
<i>A hot bowl of mulligatawny would hit the spot.
</i><br />
Elaine:
<i>Mulligatawny?
</i><br />
Kramer:
<i>Yes, it's a delightful Hindu concoction simmered to perfection by one of the great soup artisans in the modern era.
</i><br />
Elaine:
<i>Who, the Soup Nazi?
</i><br />
Kramer:
<i>He's not a Nazi, Elaine. He just happens to be a little eccentric. Most geniuses are. </i><br />
<br />
I was going to make this during Iron Chef week, but never got around to it. Since there are apples in it, I could still fit it in this month under apple week! It's a vegan version of Emeril's recipe, but with soy curls (or whatever vegan chick'n you like), and a few minor differences.<br />
<br />
<img alt="Vegan Mulligatawny" height="375" src="http://farm9.staticflickr.com/8190/8126308265_304089cbb9.jpg" width="500" /> <br />
<br />
OMG, this picture sucks 800 ways, but every other shot looked too white.<br />
<br />
<span style="font-size: large;"><b>Mulligatawny</b></span><br />
<i><span style="font-size: small;">makes 6-8 servings</span></i><br />
<br />
<span style="font-size: small;">1 tbsp olive oil or margarine </span><span style="font-size: small;"> </span><br />
<span style="font-size: small;">1 cup soy curls, hydrated in not chicken broth, or two cups vegan chick'n like Gardein, or seitan</span><br />
<span style="font-size: small;">2 tsp garam masala </span><br />
<span style="font-size: small;">1 onion, quartered and thinly sliced</span><br />
<span style="font-size: small;">2 stalks celery, cut down the middle, and diced</span><br />
<span style="font-size: small;">2 carrots, finely diced</span><br />
<span style="font-size: small;">2 cloves garlic, minced</span><br />
<span style="font-size: small;">1 tsp minced ginger </span><br />
<span style="font-size: small;">1 small zucchini, diced</span><br />
<span style="font-size: small;">1 small yellow squash, diced</span><br />
<span style="font-size: small;">1 sweet potato, peeled and diced</span><br />
<span style="font-size: small;">2 Granny Smith apples, peeled, cored, and diced</span><br />
<span style="font-size: small;">1/2 cup red lentils</span><br />
<span style="font-size: small;">8 cups vegetable stock</span><br />
<span style="font-size: small;">1 tsp curry powder</span><br />
<span style="font-size: small;">1/4 tsp cayenne</span><br />
<span style="font-size: small;">1 tsp fresh black pepper </span><br />
<span style="font-size: small;">salt to taste</span><br />
<span style="font-size: small;">1 1/2 cups cooked rice or quinoa </span><br />
<span style="font-size: small;">1 14-oz can light coconut milk</span><br />
<span style="font-size: small;">3 cups fresh baby spinach</span><br />
<span style="font-size: small;">ground toasted cashews, cilantro, and sultanas (golden raisins) to garnish</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">In a large saucepan, heat the oil. Sear the hydrated soy curls or seitan. Remove with a slotted spoon, and set aside. In the same pan, throw in the onion, celery, carrots, ginger, and garlic. Cook five minutes. Add the zucchini, squash, and potato. Cook another three minutes. Stir in the apples, lentils, stock, and spices. Bring to a boil, then reduce to a simmer and cook for ten minutes, or until the potato is cooked. Season to taste. Remove from heat. Stir in rice, spinach, and coconut milk. Serve garnished with ground cashews, cilantro, and sultanas.</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"> </span><i><span style="font-size: small;"> </span></i>Meganhttp://www.blogger.com/profile/16640685402713668607noreply@blogger.com1