tag:blogger.com,1999:blog-315062962024-03-07T00:48:37.902-08:00Where's the Meat?Veganism's underlying concept is to do no harm. If you eat vegan foods, you are not only doing "no harm," to all animals, you are eating the healthiest foods for your body, creating a smaller carbon footprint and stepping lightly on our planet. Yes, switching to a vegan diet is better for the earth than changing from a regular gas-engine car to a hybrid! Of course, being vegan means eating awesome, filling, and varied foods. Check them out!Peace, Love and Veganismhttp://www.blogger.com/profile/02622549146897862600noreply@blogger.comBlogger139125tag:blogger.com,1999:blog-31506296.post-73551231031945165382011-08-05T17:10:00.000-07:002011-08-05T17:25:18.479-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8QWDw0XHU33U1JwePY5pQ5JR4NEU0VaembBmgBVjhOaezVMV1aa1dmj6a9qC6TeCIthinAX8K9Xjn5wOhyCgFTLla-QefqAM9OR5RKGeYB2pXG40OE-ha-N2-P7J0-da63hzmQ/s1600/DSC_0697.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8QWDw0XHU33U1JwePY5pQ5JR4NEU0VaembBmgBVjhOaezVMV1aa1dmj6a9qC6TeCIthinAX8K9Xjn5wOhyCgFTLla-QefqAM9OR5RKGeYB2pXG40OE-ha-N2-P7J0-da63hzmQ/s320/DSC_0697.JPG" alt="" id="BLOGGER_PHOTO_ID_5637530547359929490" border="0" /></a>We're back!!! Veggie Baby and I have enjoyed a year off from blogging, but I have been itching to get at the keyboard again lately (perhaps b/c of the Veggie Awards- inspiring!).<br /><br />Anyway, I wanted to post this lovely pic of VB to show how happy and healthy she is, now over a year old and "still a vegan!" We're still nursing (World Health Org. recommends 2-3 years) and as of this moment, nary a drop of cow's milk nor animal flesh has crossed her lips. When she gets old enough to make dietary choices, her (non-vegan) dad will probably break down and offer her some items, but for now, I'm thrilled that her pediatrician didn't bat an eye at our dietary choices for her (well, they really are lifestyle choices, not just dietary, aren't they?).<br /><br />Just demonstrating that healthy, smart babies can be vegan and so can their nursing moms! In addition, VB is now eating nearly 50 different kinds of foods, including things like bean and potato hash with garlic, onion, and peppers, and this week a curried pilaf with lentils and <span class="blsp-spelling-error" id="SPELLING_ERROR_0">quinoa</span>. The funniest part? She <span class="blsp-spelling-error" id="SPELLING_ERROR_1">loooooves</span> hummus! But after she ate a bunch, I smelled her breath and finally understood why her dad complains about my own hummus breath! <span class="blsp-spelling-error" id="SPELLING_ERROR_2">LOL</span>! We've come a long way, baby...Peace, Love and Veganismhttp://www.blogger.com/profile/02622549146897862600noreply@blogger.com3tag:blogger.com,1999:blog-31506296.post-43336140691108124722010-06-30T14:34:00.000-07:002010-06-30T14:42:18.431-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBX7OYDhy8GV5etX03f6nK2nSDgVUECGoL6YEiP_wfS08Nc6JEz_U9Ohw9XZxI7FH_95Ee94A1LxJGNC6-itNnkQg9Gk4_dxVLaSK3Uy3yi5jL2MEtLolly6FD6Ex0MePYyjvZuw/s1600/veggie+baby+June+11.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBX7OYDhy8GV5etX03f6nK2nSDgVUECGoL6YEiP_wfS08Nc6JEz_U9Ohw9XZxI7FH_95Ee94A1LxJGNC6-itNnkQg9Gk4_dxVLaSK3Uy3yi5jL2MEtLolly6FD6Ex0MePYyjvZuw/s320/veggie+baby+June+11.JPG" alt="" id="BLOGGER_PHOTO_ID_5488684136001131954" border="0" /></a><br /><span style="font-size:130%;">She's here! The newest member of our family (a vegan since conception!) joined us on May 28th! Welcome, Veggie Baby! Luckily, Grandmas 1 and 2 came down to cook us awesome vegan meals and keep us well fed during the exhausting 1st few weeks. Now, Mr. PLV is cooking up Portabella BBQ sandwiches, pizzas, grilled corn, and yummy salads while I feed Veggie Baby. She likes to eat!! I keep up my own strength by noshing on homemade muffins from the freezer and lots of fresh fruits and veggies from the farmer's market. If you have any suggestions about what we can make for lunch or dinner during this crazy time of our lives (what is simple, nutritious, and fast?), leave a comment here. I hope to post again sometime soon! Happy early July 4th!</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4gC0YOgfpPswXVN0YL6T6NYUGF8t6bV4yY9xESsk0G8aWHTF9xDFWwAImEpFdiOunsTMrouNWAqLZad9vrKrcDAhGPhNGy9n5mCbWJd8XQ5kMfcLN0rW2bPeeNTuVCCzu1lLBQQ/s1600/Sam+sleeping+June+23+closeup.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4gC0YOgfpPswXVN0YL6T6NYUGF8t6bV4yY9xESsk0G8aWHTF9xDFWwAImEpFdiOunsTMrouNWAqLZad9vrKrcDAhGPhNGy9n5mCbWJd8XQ5kMfcLN0rW2bPeeNTuVCCzu1lLBQQ/s320/Sam+sleeping+June+23+closeup.JPG" alt="" id="BLOGGER_PHOTO_ID_5488683743398847586" border="0" /></a>Peace, Love and Veganismhttp://www.blogger.com/profile/02622549146897862600noreply@blogger.com22tag:blogger.com,1999:blog-31506296.post-62767062769450987512010-05-13T09:30:00.000-07:002010-05-13T09:42:48.936-07:00Make-In Take-Out<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHhvNFQkDvIKYYWsUeGFWu3JsLyKRttSXj82fjxV4sFPBCaeDFAsCPznwpfzzTjv-SjVaX37-qZoT8eBGtgHLdeDWNJ2xrhSm0TqcVLc29Ad9IznLqMTKl6fR9XfjwEMVqgq35sg/s1600/General+Tso%27s+Tofu.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHhvNFQkDvIKYYWsUeGFWu3JsLyKRttSXj82fjxV4sFPBCaeDFAsCPznwpfzzTjv-SjVaX37-qZoT8eBGtgHLdeDWNJ2xrhSm0TqcVLc29Ad9IznLqMTKl6fR9XfjwEMVqgq35sg/s320/General+Tso%27s+Tofu.JPG" alt="" id="BLOGGER_PHOTO_ID_5470793001822250242" border="0" /></a><br /><span style="font-size:130%;">As my daughter's "birth day" draws near (maybe three days now!), I am enjoying some half days at work, which leave me enough energy to cook a "real meal" for dinner. Take this <span style="font-weight: bold;"><span style="font-style: italic;">General Tao's Tofu</span></span> for example. I got the recipe from a recent Veg News magazine, but it's really from <a href="http://vegweb.com/index.php?topic=8769.0">Veg Web's website. </a><br /><br />Mr. <span class="blsp-spelling-error" id="SPELLING_ERROR_0">PLV</span> just loves take-out Chinese, although Indian restaurants are our favorite at the moment, so I chose this recipe thinking of him. He's also on a tofu-kick, which is great! This was possibly the easiest recipe I have made in ages, and one of the tastiest. In fact, Mr. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">PLV</span> gives this four stars! **** He says it's one of his all-time favorites. I wasn't so sure about the pan-frying, but it doesn't call for a lot of oil. Some of the comments on the website suggest baking the tofu. Either way, I was blown away by the crispy coating, delicious sauce, and overall great meal! We served it alongside brown rice and steamed broccoli, which cooked with no effort on my part in the rice cooker and electric steamer while I prepared the tofu. His only suggestion would be to cut the tofu into smaller cubes (I followed the recipe and did one inch cubes which were pretty big but a nice change from the tiny cubes we usually do) and to double the sauce and mix in stir-fried broccoli. Hey - if a pregnant lady three days away from her due date can make this, anyone can! Happy make-in, take-out! (P.S. - note that the recipe is NOT called General Tso's, but General Tao's. Cute, but confusing when you're searching the website).<br /></span>Peace, Love and Veganismhttp://www.blogger.com/profile/02622549146897862600noreply@blogger.com3tag:blogger.com,1999:blog-31506296.post-45532306468211388322010-05-02T17:29:00.000-07:002010-05-02T17:42:47.158-07:00Two Weeks to Go!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqWQYtf07mvwONdrKe6GevMVOi8tna4Ysa8Z4HXLs5XAsBjTVYoNqXQLKDxaV0T1g7oDrBjH2Ifkm2_Y27NjZkeRImtpfp-HoKWzJtvJIFbL0v3Ynj3vdl91AJP9e0i4dGfiI57g/s1600/sock+monkey+and+friends.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqWQYtf07mvwONdrKe6GevMVOi8tna4Ysa8Z4HXLs5XAsBjTVYoNqXQLKDxaV0T1g7oDrBjH2Ifkm2_Y27NjZkeRImtpfp-HoKWzJtvJIFbL0v3Ynj3vdl91AJP9e0i4dGfiI57g/s320/sock+monkey+and+friends.JPG" alt="" id="BLOGGER_PHOTO_ID_5466834895400964754" border="0" /></a><span style="font-size:130%;">Two weeks to go (more or less!) until we welcome our baby girl into our world. We've had four (yes, four!) wonderful showers, and the best part? Every single one of them had a vegan cake and all vegan or mostly vegan food! I wish I could show you photos of the cakes, but they mostly had our names on them, and I do try to keep our privacy :) They were all homemade cakes, too (well, except one) and all amazing! Our showers were also mostly "green," meaning people used recycled or reusable gift wrap and bags, party gifts included herbs potted in used baby food jars, and decorations (no balloons - yay!) included a string of second-hand baby clothes strung on a "clothesline." We're planning on doing cloth diapers, so those were our favorite gifts next to second hand clothes! Here's a shot of our crib (second hand from a relative) along with many handmade quilts from loving family and friends, and our daughter's newest toys, including Sock Monkey, a tiger from the WWF, and a little lamb we will call "Lamby" (I mean, really - Lamb Chop?? How twisted is that?). </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHEIa_XSN5xwX8FuAwaNiwy4FW7l0y3m2aXnLut_ZiDgHo9Dq0F1sBY5QdbMBTqyGi0GCd17lChYoz_-j0Lg_MDloSnAQT6y6R6TGxsBU6QdYurWJpk8TeJ-QRGDjOyP3RNniH5A/s1600/chili+cornbread+pie.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHEIa_XSN5xwX8FuAwaNiwy4FW7l0y3m2aXnLut_ZiDgHo9Dq0F1sBY5QdbMBTqyGi0GCd17lChYoz_-j0Lg_MDloSnAQT6y6R6TGxsBU6QdYurWJpk8TeJ-QRGDjOyP3RNniH5A/s320/chili+cornbread+pie.JPG" alt="" id="BLOGGER_PHOTO_ID_5466834907056945618" border="0" /></a><br /><span style="font-size:130%;">Meanwhile, we still have to eat around here....We've been doing lots of old stand-byes, but now and then I find the energy to make something new...</span><br /><br /><span style="font-size:130%;">This was the <span style="font-style: italic;"><span style="font-weight: bold;">Chili-Cornbread Pie</span></span> from <span style="font-style: italic;">500 Vegan Recipes</span>, a book I still do not own but might have to buy in the future. This was hearty, comforting, and pretty yummy! Three stars *** (could have been spicier).</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNATcXMfwiXEAn_s-okqGqxnOzxivZnXzsFCNxujknWeu5n7KJJdpko2Zf1oqlfXW_NpdyyROftjQeoX2SL-SAaq7z5OBmju0WBDw31prtyvVqDWX48CfSxz326uXshy32KccRQ/s1600/chili+cornbread+pie+plated.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNATcXMfwiXEAn_s-okqGqxnOzxivZnXzsFCNxujknWeu5n7KJJdpko2Zf1oqlfXW_NpdyyROftjQeoX2SL-SAaq7z5OBmju0WBDw31prtyvVqDWX48CfSxz326uXshy32KccRQ/s320/chili+cornbread+pie+plated.JPG" alt="" id="BLOGGER_PHOTO_ID_5466834910719986594" border="0" /></a><span style="font-size:130%;">But best of all, it was quick to put together, and I could take a nap while it baked in the oven! Alongside a nice salad (yes, I can eat those again, no prob!), this would've been a better winter meal, since it reached 90 degrees here today - ugh!<br /><br />Here's to the beginning of May and other joyous beginnings around the corner!<br /></span>Peace, Love and Veganismhttp://www.blogger.com/profile/02622549146897862600noreply@blogger.com2tag:blogger.com,1999:blog-31506296.post-67296023520316120672010-03-14T16:29:00.000-07:002010-03-14T17:27:44.191-07:00Vegan Girl Scout Cookies!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4tyJCaegXbkCuEWqxfKS8tbLAqK411rDVFJTscLiiBMQ5Uixyl6LWWfRiZbq7VFdu7GDGTcyArixOyRvF40hqt3lrniRn6PkQ3WJWCWJGH0qwWUpFas4HHItkgt4KibMGqO4FsQ/s1600-h/Lazy+Samosas+plated.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4tyJCaegXbkCuEWqxfKS8tbLAqK411rDVFJTscLiiBMQ5Uixyl6LWWfRiZbq7VFdu7GDGTcyArixOyRvF40hqt3lrniRn6PkQ3WJWCWJGH0qwWUpFas4HHItkgt4KibMGqO4FsQ/s320/Lazy+Samosas+plated.JPG" alt="" id="BLOGGER_PHOTO_ID_5448639976846139746" border="0" /></a><span style="font-size:130%;">Since I purchased the book, <span style="font-style: italic;">Vegan Cookies Invade Your Cookie Jar</span> (also known as VCIYCJ), I have been dying to make these <span style="font-style: italic; font-weight: bold;">Lazy Samosas</span>, after the traditional Samosa cookie with coconut and chocolate (one of the best combinations in the world!). Since March is Girl Scout cookie time around here, I figured it would be a good time to try these out. </span><br /><br /><br /><span style="font-size:130%;">As you can see by the photos, they look remarkably similar.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBb0ftESPdCtnNS1bsZiErPkwlPPAcPQJ_MBHxBB_6NnJ8eJQg1g3k5zC2bnLcs69zX6Qf7nO7-ucmkqc66KOSgCvC_n9b_6NHJIoQFCkQ7syY7k0YXqhGq4FSYjb0qSa6exYVmQ/s1600-h/Lazy+Samosa+closeup.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBb0ftESPdCtnNS1bsZiErPkwlPPAcPQJ_MBHxBB_6NnJ8eJQg1g3k5zC2bnLcs69zX6Qf7nO7-ucmkqc66KOSgCvC_n9b_6NHJIoQFCkQ7syY7k0YXqhGq4FSYjb0qSa6exYVmQ/s320/Lazy+Samosa+closeup.JPG" alt="" id="BLOGGER_PHOTO_ID_5448638576758881762" border="0" /></a><span style="font-size:130%;">As you can't tell by the photos (here is a shot of the chocolate drizzle before it cooled) they tasted AMAZING!!! Totally cured my GS cookie craving....the only thing they were perhaps missing was the hint of caramel. Otherwise, coconutty goodness! Four awesome stars **** My local Veg Group got to scarf the rest of these down...</span><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAGhHDSqAR6oPH_ClPWruaNHJpc1n8bKugmQSkbVh1ahBmeL5SYSkNpBbXgtF_hfbEUUFT9GcCGGs73Uwa8z2TAcl1dAwLEFfZkyVEMUES2oD1RPCpnxShg3SwVChKz43MmQ0DCA/s1600-h/Oatmeal+Raisin+Cookies.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAGhHDSqAR6oPH_ClPWruaNHJpc1n8bKugmQSkbVh1ahBmeL5SYSkNpBbXgtF_hfbEUUFT9GcCGGs73Uwa8z2TAcl1dAwLEFfZkyVEMUES2oD1RPCpnxShg3SwVChKz43MmQ0DCA/s320/Oatmeal+Raisin+Cookies.JPG" alt="" id="BLOGGER_PHOTO_ID_5448638919020719122" border="0" /></a><span style="font-size:130%;">I also made the <span style="font-style: italic;"><span style="font-weight: bold;">Oatmeal Raisin Cookies</span></span>. This was my first real pregnancy craving (more on that, later). I was impressed by how easy these were but not surprised at how yummy. I like mine soft, so I followed the directions for those style. Only complaint? Bigger please! Three and a half stars ***1/2. After a couple of these, my cravings disappeared, mostly because my sweet tooth was still on a hiatus.</span><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihzZnk5TTGUwO8fDGFpnmkL7GxtDCPftBvF2v2TsalnXBLCtbZKPNddR0CLYVI14b57_4PW-_D2_2A2JhLPrgnaTj1pGvmfi1z1dgREvyGtiUI624oxXlQaJFX_mLp2Mj39kUO0Q/s1600-h/Mocha+Mamas.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihzZnk5TTGUwO8fDGFpnmkL7GxtDCPftBvF2v2TsalnXBLCtbZKPNddR0CLYVI14b57_4PW-_D2_2A2JhLPrgnaTj1pGvmfi1z1dgREvyGtiUI624oxXlQaJFX_mLp2Mj39kUO0Q/s320/Mocha+Mamas.JPG" alt="" id="BLOGGER_PHOTO_ID_5448638906642017330" border="0" /></a><span style="font-size:130%;">Next up from VCIYCJ were these <span style="font-weight: bold;"><span style="font-style: italic;">Mocha Mamas</span></span>. I made them for a friend who had just had knee surgery. They have a hint of coffee in them, which makes for a delicious soft chocolate cookie on the inside, a tiny bit crispy on the out! The drizzle also had coffee extract in them. Very delish and the recipient reported that they only lasted a day in her certifiably non-vegan house! Three and a half stars ***1/2.</span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaUnbnaNUMfCfwoXiJ7v-EGqfL5Vlq12KZvMi9igTuJNDQr-h4RchnfNC1XkPiWX2TNqZ-i84GcNlVJkFhpWcPiU4O2pMZk6bn7vmcYhmGhYPQJ_vZRWr6wKIJAqNSphozCwOGRA/s1600-h/Mocha+Mamas+closeup.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaUnbnaNUMfCfwoXiJ7v-EGqfL5Vlq12KZvMi9igTuJNDQr-h4RchnfNC1XkPiWX2TNqZ-i84GcNlVJkFhpWcPiU4O2pMZk6bn7vmcYhmGhYPQJ_vZRWr6wKIJAqNSphozCwOGRA/s320/Mocha+Mamas+closeup.JPG" alt="" id="BLOGGER_PHOTO_ID_5448638912305405666" border="0" /></a><span style="font-size:130%;">Here's a yummy close up...</span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNczBSzNrIoS2qn5FpQxlQav3YGY7eQ3HbTclYdGVC0r8uPEfTZoOJGT_BlP5y30tS1xRrgVKHo_JYjDLV-XQSfbryGrNr70y3agV7-_LTYH3ai_M04oWVjHDm2rKkhsneqvaFoQ/s1600-h/online+treats.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNczBSzNrIoS2qn5FpQxlQav3YGY7eQ3HbTclYdGVC0r8uPEfTZoOJGT_BlP5y30tS1xRrgVKHo_JYjDLV-XQSfbryGrNr70y3agV7-_LTYH3ai_M04oWVjHDm2rKkhsneqvaFoQ/s320/online+treats.JPG" alt="" id="BLOGGER_PHOTO_ID_5448638922712722114" border="0" /></a><span style="font-size:130%;">So.....while my stomach still has trouble handling OJ and dried fruit (esp first thing in the morning), it apparently has not problem eating "real" sweets again! After my birthday, when I had some money to spend, I ordered several treats from Vegan Essentials (one of my fav online stores). Here, you can see the new, air-puffed marshmallows called Dandies (haven't broken into those yet, but they do feel soft!), Pecan Marshmallows made by Sweet and Sara (holy vegan cow!!!! - these were OUT OF THIS WORLD! Soft, chewy, handmade marshmallows with a crumbly pecan and sugar topping - I ate these pretty quickly!), a Mahalo Bar (similar to an Almond Joy - I'm saving that one for my 9th month), and also from Sweet and Sara, a S'More cookie thing that I really got for Mr. PLV (although he shared a bite - yum!). Reminded me of those <a href="http://www.amazon.com/Nabisco-Pinwheel-Cookies-6-ct/dp/B000AP58O8">Pinwheel cookies </a>from my childhood. Every single item was worth the price of shipping and handling!!</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkUmvTShJQhNmA9XyXRIttKPI7I1IP2_SWv5dw7Wkf1__-nPBwWPqUJj-MzwAYHpXM1aiQIosyUBLp6Tl2teXjNNp1Xu8WN_Rms5amMODaAGRjlKB9oBK76ZcOx8RnaeGdUHB0jQ/s1600-h/Palak+Soyabina.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkUmvTShJQhNmA9XyXRIttKPI7I1IP2_SWv5dw7Wkf1__-nPBwWPqUJj-MzwAYHpXM1aiQIosyUBLp6Tl2teXjNNp1Xu8WN_Rms5amMODaAGRjlKB9oBK76ZcOx8RnaeGdUHB0jQ/s320/Palak+Soyabina.JPG" alt="" id="BLOGGER_PHOTO_ID_5448639278216717362" border="0" /></a><br /><span style="font-size:130%;">Meanwhile, I did do some non-baking...I do have to eat healthfully for baby!<br /><br />To use up some baby spinach, <span style="font-style: italic;">Eat, Drink and Be Vegan's </span>Palak Soyabina Paneer (fofu stands in for the paneer, hence the "soyabina"), which I've made before and Mr. PLV really enjoys. Great spices - an authentic Indian dish! Four stars ****<br /></span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUXwfgYQRVqdFwKrdPtc5DZezT-Iby8uViryh-rDs232K1ULAAk-YOLIuesdCmQqxr0WICSbvJInAF60u97vBzDIet7SNgj2lC3hvPvjpRvEWqUPwr94t9TVJPSQ_EfNTiGExI8A/s1600-h/Meximeat+tacos.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUXwfgYQRVqdFwKrdPtc5DZezT-Iby8uViryh-rDs232K1ULAAk-YOLIuesdCmQqxr0WICSbvJInAF60u97vBzDIet7SNgj2lC3hvPvjpRvEWqUPwr94t9TVJPSQ_EfNTiGExI8A/s320/Meximeat+tacos.JPG" alt="" id="BLOGGER_PHOTO_ID_5448638926087590386" border="0" /></a><span style="font-size:130%;">We experimented by making our own <span style="font-style: italic; font-weight: bold;">Mexi Meat</span> from TVP, using a recipe from the new book <span style="font-style: italic;">500 Vegan Recipes</span></span>, <span style="font-size:130%;">which I checked out of the library. It was really, really good in these tacos with Nacho Soy Cheese! Three and a half stars ***1/2. Great flavor.</span><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0npWZX1UwbYt1iWY9yJ8QZXvEX3TmWt9HVl6DqAG48-DPJrwhwj7IbSqkXz7b_9HC8m_jY_nAUEpsI4oEHVsQ_iDks3lnfzkBvnMWNG2uuESD-T8c8rWLcH7UkjI3Ly-PCRROFQ/s1600-h/Indian+Samosa+Pie.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0npWZX1UwbYt1iWY9yJ8QZXvEX3TmWt9HVl6DqAG48-DPJrwhwj7IbSqkXz7b_9HC8m_jY_nAUEpsI4oEHVsQ_iDks3lnfzkBvnMWNG2uuESD-T8c8rWLcH7UkjI3Ly-PCRROFQ/s320/Indian+Samosa+Pie.JPG" alt="" id="BLOGGER_PHOTO_ID_5448638553981519538" border="0" /></a><span style="font-size:130%;">Vegetarian Times had been tempting me with recipes as well. This <span style="font-weight: bold;"><span style="font-style: italic;">Indian Samosa Pie</span></span> came out pretty tasty, although we both agreed that there was too much filling. And, I had some personal crust issues, but otherwise, not bad! Two and a half stars **1/2. </span><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx237F7RUM_trKm_uFyhEqD9NHak-hih7StRgMZVQrVp4OawyYV3c6aKQUa2N9tEbVLiIZQO3epeA1cuCW-5waWA3ZkDY6BFb5IJDNBSkSJsdRHnvsqSTchaaQfCp8OTXmZPa-Xw/s1600-h/Indian+Samosa+Pie+cut+open.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx237F7RUM_trKm_uFyhEqD9NHak-hih7StRgMZVQrVp4OawyYV3c6aKQUa2N9tEbVLiIZQO3epeA1cuCW-5waWA3ZkDY6BFb5IJDNBSkSJsdRHnvsqSTchaaQfCp8OTXmZPa-Xw/s320/Indian+Samosa+Pie+cut+open.JPG" alt="" id="BLOGGER_PHOTO_ID_5448638564013072082" border="0" /></a><span style="font-size:130%;">Here's a nice shot of the inside.</span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPzJ7OejGeEOQ1kkhZ15WJ7nmSDiRt8h_8ot1ulEEd00o1IL1B0eHbhoo7yPXi18nj2EZj68ZumEpf0py64WhqDmQbE902F1FX-b8L8VF5rzgDwkMQJsYr8Kul81hmdTkdGwKc1w/s1600-h/Farro+Salad+with+Chickpeas+and+Artichoke+Hearts.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPzJ7OejGeEOQ1kkhZ15WJ7nmSDiRt8h_8ot1ulEEd00o1IL1B0eHbhoo7yPXi18nj2EZj68ZumEpf0py64WhqDmQbE902F1FX-b8L8VF5rzgDwkMQJsYr8Kul81hmdTkdGwKc1w/s320/Farro+Salad+with+Chickpeas+and+Artichoke+Hearts.JPG" alt="" id="BLOGGER_PHOTO_ID_5448638547807427554" border="0" /></a><br /><span style="font-size:130%;">Lunches were beginning to bore me (tired of wraps with hummus and greens!), so this <span style="font-style: italic;"><span style="font-weight: bold;">Farro Salad with Chickpeas and Marinated Artichoke Hearts</span></span> from another library book, <span style="font-style: italic;">Whole Grains for Busy People</span>, did the trick. I used wheat berries in place of the farro, and regular water-packed artichoke hearts. Good, but I ended up wanting more artichoke hearts and sun-dried tomatoes in the mixture. Three stars *** and a nice change of pace! Very filling.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibuc6ivqi-vzuXiRNj0dusc_rjkRQiR2XovPPNlJSUYfV03nYLAlmnRdamEVW0uCbSHltJnznlxisfX33kPV7iKqllhIiSpC_Z1HNFlHduSzuqxPqyW6TJAEzxb1_RdcL18Xk5ZQ/s1600-h/Cauliflower+and+Tofu+with+Tikka+Spices+plated.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibuc6ivqi-vzuXiRNj0dusc_rjkRQiR2XovPPNlJSUYfV03nYLAlmnRdamEVW0uCbSHltJnznlxisfX33kPV7iKqllhIiSpC_Z1HNFlHduSzuqxPqyW6TJAEzxb1_RdcL18Xk5ZQ/s320/Cauliflower+and+Tofu+with+Tikka+Spices+plated.JPG" alt="" id="BLOGGER_PHOTO_ID_5448638546964552978" border="0" /></a><span style="font-size:130%;">I copied the recipe for this <span style="font-weight: bold;"><span style="font-style: italic;">Cauliflower and Tofu with Tikka Spices</span></span> from another library book, but can't remember which one! It was good, though. Great way to get the wonderful nutrients in cauliflower! (Which include: protein, thiamin, riboflavin, niacin, magnesium and phosphorus, and also a very good source of dietary fiber, vitamin C, vitamin K, vitamin B6, folate, pantothenic Acid, potassium and manganese - phew!) Served with brown rice, a dollop of soy yogurt, and a great mango chutney.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpuiRsw2iFxzXWrk7bfN5Flxvab0e7Wb9DIEc7p-z0utga1rYED4CssMTpUiK598orfuYIh4xlDESu5qxNWODxpuAmiJKt7xVLnU679tpZJea2COQfSJs9O5kIysgGrrSrLyAcg/s1600-h/Vegetable+Strudel+before.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpuiRsw2iFxzXWrk7bfN5Flxvab0e7Wb9DIEc7p-z0utga1rYED4CssMTpUiK598orfuYIh4xlDESu5qxNWODxpuAmiJKt7xVLnU679tpZJea2COQfSJs9O5kIysgGrrSrLyAcg/s320/Vegetable+Strudel+before.JPG" alt="" id="BLOGGER_PHOTO_ID_5448639285541331554" border="0" /></a><span style="font-size:130%;">Meanwhile, I had some phyllo (filo) dough that needed to be used up (it had sat in the freezer for way too long!). <span style="font-weight: bold;"><span style="font-style: italic;">Vegetable-Arame Strudels</span></span> from Vegetarian Times magazine (I think!) to the rescue! The sea vegetable was a perfect hint of flavor and all the yummy veggies inside were just scrumptious. Not too difficult! </span><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8pBLDGzcyb2Sd-bIlt1Hr2rwe6tf456T_45xBHYFQ-4NJPQ8oRD73IluWZa72JSAb-5uwfoXDKmBerEvOPMeTMZbg8NioHSAFrxKgWeQQi23G_jQeZoeFqr9GZHbCorBDUMMRQ/s1600-h/Vegetable+Strudel+plated.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8pBLDGzcyb2Sd-bIlt1Hr2rwe6tf456T_45xBHYFQ-4NJPQ8oRD73IluWZa72JSAb-5uwfoXDKmBerEvOPMeTMZbg8NioHSAFrxKgWeQQi23G_jQeZoeFqr9GZHbCorBDUMMRQ/s320/Vegetable+Strudel+plated.JPG" alt="" id="BLOGGER_PHOTO_ID_5448639287472404082" border="0" /></a><span style="font-size:130%;">The sauce, however, sucked. Mostly because I opened the jar of sundried tomatoes to find they had gone bad, so the sauce was just red pepper and silken tofu. Blah to taste, kind of cool color, though!</span><br /><br /><br /><span style="font-size:130%;">So....I'm stopping here on that semi-successful note. I have to say that taking an hour to do this particular blog post is an enjoyable but tiring hour. In my 8th month now, I have a very healthy, very active(!), perfectly sized baby girl waiting to join me in May (I say this not to brag or jinx myself, but to prove that vegans can have healthy babies, easily!), and she takes up my every spare waking moment (and often wakes me from the sleeping ones!), leaving me little time for pleasures such as this. We are planning to use cloth diapers (including at day care), to breastfeed, to have all used clothing and other "accessories" as much as possible, and to share with her the joys of stepping lightly on the planet and living healthfully. We are also planning on starting her life as a vegan. All of my time is now spent (when not at work), on preparing for this new little life (she'll be our first!) and I can barely find the energy to cook, nevermind write down the recipes like I used to in my little notebook, nevermind take photos and blog about them. So, while I don't plan on ending this blog (I would like people to be able to reference it and see how great vegans can eat and to find other links), I do know my weekly posts will become monthly ones, if that. So, I ask you to bear with me, keep checking back, and go (or stay) VEGAN! :)</span>Peace, Love and Veganismhttp://www.blogger.com/profile/02622549146897862600noreply@blogger.com4tag:blogger.com,1999:blog-31506296.post-20000734819705246852010-02-14T13:08:00.001-08:002010-02-14T13:39:25.567-08:00More Winter Treats<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0rJRhF1X03XSlF6IyLX7iVIwAjFGcYIyCXbwzuDvpIkM3mJIRSU7-U0QSt9fxB7fqtRRQDpPipDf8xJbF5k1BkdPRPOwiLoYpZpee2fUA_bSYPoDWkA1-X4yzV1q9_lhwUg2Jiw/s1600-h/snobby+joe.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0rJRhF1X03XSlF6IyLX7iVIwAjFGcYIyCXbwzuDvpIkM3mJIRSU7-U0QSt9fxB7fqtRRQDpPipDf8xJbF5k1BkdPRPOwiLoYpZpee2fUA_bSYPoDWkA1-X4yzV1q9_lhwUg2Jiw/s320/snobby+joe.JPG" alt="" id="BLOGGER_PHOTO_ID_5438209504435417026" border="0" /></a><span style="font-size:130%;">It's still definitely winter around here! After four snowstorms in two weeks, I'm so ready for spring (sorry, all you snow lovers, but I left New England winters behind for a reason!). Meanwhile, we're making lots of comfort food while being stuck inside the house.....<br /><br /><span style="font-weight: bold;"><span style="font-style: italic;">Snobby Joes</span></span> from <a href="http://www.theppk.com/nomicon.html"><span style="font-style: italic;">Veganomicon</span></a> are so simple, even Mr. PLV didn't complain about making them one night this week (although as he was off work and I wasn't, I think it was a fair trade!). Full of flavor, filling, and just plain yum, these are Sloppy Joes without the meat (lentils instead) and with a little less slop. Served on soft buns with a side of green beans, they were so much better than I remember them as a child! Four stars **** and we were eager for leftovers. We've made these before and I especially like them because they don't require a huge list of ingredients, so we didn't need to hit the crowded grocery store.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv9Ap9KL3pzq4ViQavtNP2sZG0oTe5ysu9FoSHsLqi2FwVGhTNvfxQNj54OqeFNNSGgZXpw1eJcHd96OBWjCtHbQl3tfsVqJ0ZiZvXL0Y7AvPUDzFykEfvciiCfEwhZ2JEiz4Z0Q/s1600-h/boneless+chickenless+wings+plated2.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv9Ap9KL3pzq4ViQavtNP2sZG0oTe5ysu9FoSHsLqi2FwVGhTNvfxQNj54OqeFNNSGgZXpw1eJcHd96OBWjCtHbQl3tfsVqJ0ZiZvXL0Y7AvPUDzFykEfvciiCfEwhZ2JEiz4Z0Q/s320/boneless+chickenless+wings+plated2.JPG" alt="" id="BLOGGER_PHOTO_ID_5438209284593858114" border="0" /></a><br /><span style="font-size:130%;">With the Super Bowl last weekend (someday maybe they'll use vegan footballs!), I came through on a promise to Mr. PLV, to make <a href="http://vegandad.blogspot.com/2008/05/vegan-boneless-chickenless-wings.html"><span style="font-style: italic;"><span style="font-weight: bold;">Vegan Boneless Chickenless Wings</span></span> from <span style="font-style: italic;">Vegan Dad's blog.</span></a> They weren't too difficult, although you have to make a "chickenless" broth powder first. The link to the powder doesn't seem to work anymore, but just Google it and Bryanna's recipe is the one I used. Double-breaded in panko (Japanese breadcrumbs) and drizzled with an Earth Balance-Tabasco sauce blend, they were crispy, crunchy, chewy (dare I say meaty?), and definitely spicy!!! The flavors were spot on and this time, I let Mr. PLV eat most of them, even though I could've eaten them all myself! I can't wait to make these again. Great appetizers but also pretty filling! Four stars and more ****+ Oh, and make half of the sauce, because these babies didn't need anything to dip in!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAurrlQGRnRSNHgmy3kYF-ip4LPz-ICGC3pNCC_CFNhA4yX0xDlAu10557xgHEGMN56K-X6EejOd75i2YhhR-kEMaZo6HaelSztgBJZdvVk2V0dIs8fwX0oc5Z_gPocJbONtQDag/s1600-h/raw+carob+chia+bars.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAurrlQGRnRSNHgmy3kYF-ip4LPz-ICGC3pNCC_CFNhA4yX0xDlAu10557xgHEGMN56K-X6EejOd75i2YhhR-kEMaZo6HaelSztgBJZdvVk2V0dIs8fwX0oc5Z_gPocJbONtQDag/s320/raw+carob+chia+bars.JPG" alt="" id="BLOGGER_PHOTO_ID_5438209300075054290" border="0" /></a><span style="font-size:130%;">Baking-wise, I tried the <span style="font-style: italic;">Tropical Jewels</span> from the <a href="http://havecakewilltravel.com/2008/05/30/tropical-jewels/">Have Cake, Will Travel blog.</a> They were pretty tasty and apparently survived shipping far out of state! Anything with coconut has to be good anyway...But, forgot to take a picture before I packaged them up, so click on the link above to see. I used chocolate chips in the middle instead of jam. I also subbed regular flour for the whole wheat and found that the batter never really came together by beating, so I just squished it into a ball before chilling.<br /><br />I also tried these <span style="font-weight: bold;"><span style="font-style: italic;">Raw-Chocolate Chia Energy Bars</span></span> from the most recent Vegetarian Times magazine (Jan '10). This is the "before" shot, but honestly, even after I <span style="font-style: italic;">froze</span> them, they were still really crumbly. Maybe it was the raisins I used for some of the dates. Maybe it was the carob I used instead of the cocoa powder (though I doubt it). And maybe it was because I made them too thin. At any rate, I poured the crumbly mix into baggies and am enjoying eating it like a power-powder. Two stars, maybe **.<br /><br />I have to say, the rest of the week was pretty unusual, food-wise! I have made Dreena's <span style="font-weight: bold;"><span style="font-style: italic;">Easy Pleasin' Oat Bars</span></span> from <span style="font-style: italic;">Vive Le Vegan!</span> for two weeks straight, and they are the perfect antidote to later afternoon pregnancy crashes. Lunches have been pretty much revolving around my favorite lavash bread wrapped around grated carrot, baby spinach (still the best way to get my greens when baby isn't looking!), and different spreads (mostly bean spreads). They are filling and flavorful!<br /><br />Mr. PLV made a kick-ass chili, with kidney beans and our favorite new sausage from Field Roast (perhaps I can get the recipe from him!). It really was perfect, four stars ****. And, we had some pasta with spaghetti sauce (Bertolli is our favorite non-homemade brand) for quick suppers this week, after the leftovers were gone. Sometimes, just sometimes, I like those familiar favorites.... :) Happy Valentine's Day, everyone!<br /></span>Peace, Love and Veganismhttp://www.blogger.com/profile/02622549146897862600noreply@blogger.com1tag:blogger.com,1999:blog-31506296.post-31667063732676055752010-02-05T14:11:00.000-08:002010-02-05T14:55:37.636-08:00Veg-versary and 700th recipe!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGhupKM901sSZW6OTcjWtZuUYtMsZK-idJadmkWrFFrfJagRs7QyV9xs2syfmFKYfBC0VZ0d6jFFY42J2EdVSGgdCybZjewQC4TziU5nDFCXSEdjWbJ_rtCsYoT8Tz9xPDs2fZbA/s1600-h/Dreena's+stir+fry.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGhupKM901sSZW6OTcjWtZuUYtMsZK-idJadmkWrFFrfJagRs7QyV9xs2syfmFKYfBC0VZ0d6jFFY42J2EdVSGgdCybZjewQC4TziU5nDFCXSEdjWbJ_rtCsYoT8Tz9xPDs2fZbA/s320/Dreena's+stir+fry.JPG" alt="" id="BLOGGER_PHOTO_ID_5434885888601815954" border="0" /></a><span style="font-size:130%;">Yes, I am alive! Despite the snow, pregnancy ups and downs (now into the 3rd trimester - <span class="blsp-spelling-error" id="SPELLING_ERROR_0">woohoo</span>!), and general life stuff, I am alive and happy to be so. Can't believe it's been so long since I posted...then again, yes I <span style="font-style: italic;">can </span>believe it! I've been so exhausted in the evenings, and busy or sick on the weekends, I can't bring myself to get on the computer to blog, after spending all day at work on the darn machine! Anyway, I am celebrating two big things (besides my bigger belly!) this month...<br /><br />As usual, February brings the date that I transitioned to <span class="blsp-spelling-error" id="SPELLING_ERROR_1">veganism</span>...now four years ago - wow! I know that's not long, but February is also my Veg-<span class="blsp-spelling-error" id="SPELLING_ERROR_2">versary</span> for switching from <span class="blsp-spelling-error" id="SPELLING_ERROR_3">omni</span> (and a burger-loving one at that!) to vegetarian, which occurred <span style="font-style: italic;">eleven</span> years ago. If you think, "I could never do that," in response to becoming vegetarian or vegan, just remember, I too, once said, "I could never give up cheese!" At one point in college (before I got really healthy and started running!) I could eat a third-<span class="blsp-spelling-error" id="SPELLING_ERROR_4">pounder</span> with cheese from <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Fuddrucker's</span> (that's a US burger joint) all in one sitting! (And I'm a pretty small person!) It's all about baby steps, trying new foods, and not being critical if you "slip up." Eventually, the life of the animals, the health of the planet, and the health of my body (and now my baby!) won out over what I thought were "needs." Eating veg has broadened my food horizons incredibly, from flavors, to cuisines, to new produce and grains. </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfSLavctHencHWlF7TJCV_W32el7fsFNiQYZL0Ea1BjC8JvqI-wYxXGheKscyUFaIZGqHscZUCGzPpLuWomrZVzrKHVRJDkTKKp81JHtPhVFzfou4AWyDuTcoTX0n7E_q-7ZMhOA/s1600-h/hemp+nut+burgers.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfSLavctHencHWlF7TJCV_W32el7fsFNiQYZL0Ea1BjC8JvqI-wYxXGheKscyUFaIZGqHscZUCGzPpLuWomrZVzrKHVRJDkTKKp81JHtPhVFzfou4AWyDuTcoTX0n7E_q-7ZMhOA/s320/hemp+nut+burgers.JPG" alt="" id="BLOGGER_PHOTO_ID_5434885880261378946" border="0" /></a><span style="font-size:130%;">Speaking of which, I am also celebrating the fact that I have now made over 700 <span style="font-style: italic;">new, different</span> recipes over the past 5 years. Poor Mr. <span class="blsp-spelling-error" id="SPELLING_ERROR_6">PLV</span> has to beg me to make a recipe more than once :)<br /><br />Anyway, the first picture of this post is a stir fry from one of <a href="http://vivelevegan.blogspot.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_7">Dreena</span> Burton's</a> three great books, <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_8">Vive</span> Le Vegan!</span> My mum and dad were in town last weekend (during the first snowstorm - now we're in the middle of the <span style="font-style: italic;">third</span> this week!) and my mum pampered me with home cooked meals (and doing the dishes -yeah!). The stir fry had too much sauce, though - we would cut it in half. It was very creamy, though, and yummy! Three stars ***. The second picture (above) are <span style="font-style: italic; font-weight: bold;">Hemp Nut Burgers</span> from a little booklet my mum gave me last summer. I just love hemp seeds (<a href="http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/livingharvest/hemp101.d2w/report">they have so many omegas!</a>). These were easy, fast, and had terrific flavor. They also didn't fall apart like so many veggie burgers seem to. <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Could've</span> used a dressing, though. Maybe mayo or 1,000 Island? Three and a half stars ***1/2.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOa4CQoIEu4ttr0OsKH5qZkmUjARQsS4h7Yl5uQ4BWigYVwCG8PJjTHC0xUvbCtRJo09IJ_tfKQoT4zxLaZ2-CNVutinpAH2fJYrZ_XwOtDhiqXbI55zgmxfJHwcXevxqMI_ul2Q/s1600-h/Italian+bean+soup+with+gnocchi.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOa4CQoIEu4ttr0OsKH5qZkmUjARQsS4h7Yl5uQ4BWigYVwCG8PJjTHC0xUvbCtRJo09IJ_tfKQoT4zxLaZ2-CNVutinpAH2fJYrZ_XwOtDhiqXbI55zgmxfJHwcXevxqMI_ul2Q/s320/Italian+bean+soup+with+gnocchi.JPG" alt="" id="BLOGGER_PHOTO_ID_5434885869915244914" border="0" /></a><br /><span style="font-size:130%;">I chopped and Mr. <span class="blsp-spelling-error" id="SPELLING_ERROR_10">PLV</span> cooked to make this hearty, warming stew from <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Nava</span> Atlas's book, <span style="font-style: italic;">Vegetarian Soups for All Seasons</span>. It's actually a vegan cookbook, but she has a similar book just out, that actually has "vegan" in the title. Anyway, this <span style="font-style: italic;"><span style="font-weight: bold;">Italian Mixed Vegetable Stew</span> </span>had lots of great veggies in it, but needed more flavor. The potato gnocchi were a great addition! Three stars *** only because we didn't care for the frozen bean flavor.<br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiITn0C8mYjsYIdpQAnftS1piBU52InqAdA-n2g6k4NaM0jRM25XsF7gWGLectCVMYcMOWJxK9YXf66zsJAXTNPuaTu_OZw2LC4ek1JvU2-O51Bz_4f1gWOxlOOED3BA-n7CY3eBQ/s1600-h/Mac+Daddy.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiITn0C8mYjsYIdpQAnftS1piBU52InqAdA-n2g6k4NaM0jRM25XsF7gWGLectCVMYcMOWJxK9YXf66zsJAXTNPuaTu_OZw2LC4ek1JvU2-O51Bz_4f1gWOxlOOED3BA-n7CY3eBQ/s320/Mac+Daddy.JPG" alt="" id="BLOGGER_PHOTO_ID_5434885866267108402" border="0" /></a><br /><span style="font-size:130%;">This <span style="font-style: italic; font-weight: bold;">Mac Daddy</span> (original version) from <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_12">Veganomicon</span></span> was another tummy-warming dish, made even when I wasn't feeling that great! It was that easy. Just make the cheese sauce (nutritional yeast base) and cook the noodles. Then pour together with crumbled, firm tofu, and bake! The tofu gave it a great, firm texture. My only change would be to make it with veggie broth, not water. I was too tired to make the veggie broth (we use cubes, to save on waste and money) but it really needed more flavor. I ate this all week - no complaints! Three solid stars ***.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoTqCXDvGp_SKrIDxLDpc_A_5QYT5cSUKmcIXVPPDoOJAZLORPq6s2CIL1JYhWiAK_yCVX7-0PxMYoHl3yr-BMqe-fkdyqFK5OKVGy9fkmgTH76D3yDMdNAmHgVkR8clJZghCjlA/s1600-h/red+lentil+kibbe.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoTqCXDvGp_SKrIDxLDpc_A_5QYT5cSUKmcIXVPPDoOJAZLORPq6s2CIL1JYhWiAK_yCVX7-0PxMYoHl3yr-BMqe-fkdyqFK5OKVGy9fkmgTH76D3yDMdNAmHgVkR8clJZghCjlA/s320/red+lentil+kibbe.JPG" alt="" id="BLOGGER_PHOTO_ID_5434885860201120530" border="0" /></a><br /><span style="font-size:130%;">Last but definitely not least (in fact, this was my favorite recipe over the past few weeks!), were these <span style="font-weight: bold;"><span style="font-style: italic;">Red Lentil <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Kibbe</span></span></span> from a recent issue of <span style="font-style: italic;">Veg News</span> magazine. A kind friend of mine found some fine <span class="blsp-spelling-error" id="SPELLING_ERROR_14">bulgur</span> for me (I could only find regular) and these were very, very easy and wonderfully filling. As you can see, I ate them with baby spinach in <span class="blsp-spelling-error" id="SPELLING_ERROR_15">lavash</span> bread as a wrap sandwich. Drizzle them with lemon - it's a must! Three and a half stars ***1/2. These are no-cook, which actually isn't so strange. <a href="http://www.thegutsygourmet.net/mideast-kibbe.html">Traditional <span class="blsp-spelling-error" id="SPELLING_ERROR_16">kibbe</span> </a>(made with ground beef) can also be served raw (gross, I know!). I also made the <span style="font-style: italic;"><span style="font-weight: bold;">Roasted Shallot Hemp Hummus</span></span> from <span style="font-style: italic;">Veg News's</span> online collection, but it wasn't pretty enough for a picture. However, the flavor was mellow and delicious. Three solid stars *** and week full of delicious and easy wrap sandwiches once again! The <span class="blsp-spelling-error" id="SPELLING_ERROR_17">carbs</span>, greens, and proteins in my daily lunch wraps are wonderful in keeping my energy and blood sugar level during pregnancy! Last, we made the <span style="font-style: italic;"><span style="font-weight: bold;">Mediterranean Chickpea Wrap</span></span> from the new cookbook, <a href="http://www.talronnen.com/cookbook/"><span style="font-style: italic;">The Conscious Cook</span></a>, which I borrowed from our local library to try it out. It was way too watery for a wrap, but awesome flavors! Three stars ***. The cookbook doesn't look like something I'll buy, but Mr. PLV was admiring some of the meat-like recipes!<br /><br />Well, off to see what I can make for dinner tonight! Oh, that reminds me - I have a question for you readers! A friend of mine is looking for a good vegan recipe, that can be popped into the oven preferably, that can serve 30 people (probably not all veg people, either). Any ideas??</span>Peace, Love and Veganismhttp://www.blogger.com/profile/02622549146897862600noreply@blogger.com3tag:blogger.com,1999:blog-31506296.post-59301383269328220192010-01-17T07:37:00.001-08:002010-01-17T08:03:38.251-08:00Comfort Food!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZM-Cl-MCUO9TEn4zUNjJOCMvOazonJJi1bj_7kQv1AUntDa9X-hXfwcJyhaTBRw3-60vpq7AD1LCUGp9IIKhT-lR9m-upeY1YUjMxMBLSrxiG3WglHsXj0j15ZNIfKbs0pQ5dWw/s1600-h/Soft+Tacos+with+Potatoes+and+field+roast+sausage.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZM-Cl-MCUO9TEn4zUNjJOCMvOazonJJi1bj_7kQv1AUntDa9X-hXfwcJyhaTBRw3-60vpq7AD1LCUGp9IIKhT-lR9m-upeY1YUjMxMBLSrxiG3WglHsXj0j15ZNIfKbs0pQ5dWw/s320/Soft+Tacos+with+Potatoes+and+field+roast+sausage.JPG" alt="" id="BLOGGER_PHOTO_ID_5427733514842551282" border="0" /></a><span style="font-size:130%;">As the birth of our daughter looms closer on the horizon (yes, it's a girl! two ultrasounds confirmed it), Mr. PLV and I are having lots of talks about our eating habits. He is still pretty much an omni, although he eats so much veg stuff by now, he's almost half and half. Of course, he eats all vegan when I cook and rarely complains :) except when it comes to meal choices, during which we haggle over the recipes we'll make. Fruit or no fruit? Ginger or potatoes? We like a lot of the same things, but he still prefers more comfort food - familiar dishes - while I like to jump in to things a little more "exotic."<br /><br /> So, in anticipation of future compromises in front of a watchful child, I made some true comfort food this week, starting off with these amazing <span style="font-weight: bold;"><span style="font-style: italic;">Soft Tacos with Potatoes and Sausage</span></span> from <span style="font-style: italic;">The Complete Vegan Cookbook</span>. This may be the first recipe I've made from this book, and for once, we were both blown away! I didn't make the sausage myself as directed, but used our new favorite brand, "Field Roast" (chipotle flavor). This made it super easy to whip together on a weeknight. The rest was simply diced onion and potato, cooked up with chili powder and salt. A little salsa and lettuce, and we were in heaven! We both gave this four stars **** and it was super easy.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwGIsbYIvGUygj2C7FG1pm8VDoNFMjJFrzGoGExC9_-9qDCruAsVdFqIgQixrTQzxHqgI0hbEFTJvzGYWlj6H7GJQ8eokW7PSkGt0-1cc3mwoZKk2sg53udRnqmULmhcYS2l8RzQ/s1600-h/Sausage,+Spinach+and+BBQ+beans.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwGIsbYIvGUygj2C7FG1pm8VDoNFMjJFrzGoGExC9_-9qDCruAsVdFqIgQixrTQzxHqgI0hbEFTJvzGYWlj6H7GJQ8eokW7PSkGt0-1cc3mwoZKk2sg53udRnqmULmhcYS2l8RzQ/s320/Sausage,+Spinach+and+BBQ+beans.JPG" alt="" id="BLOGGER_PHOTO_ID_5427733507528818050" border="0" /></a><span style="font-size:130%;">We made this next dish together, also on a weeknight. I think it was something like <span style="font-weight: bold;"><span style="font-style: italic;">Sausage, Spinach and BBQ Beans</span></span> but anyway it was definitely from <span style="font-style: italic;">Vegan Express</span> and it was definitely express! Mr. PLV has made this at least once before and loves it. It's a souped up version of franks and beans, although it calls for sausage, and we actually used veggie dogs this time with good results. A good way to sneak some greens onto picky plates! Three solid stars for me ***.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuxyPtRz9T9TP0bvw1de_SI2FvewNR6LYhOhvMDprhfyQBCemGDpGZQ30QiT9Al0-PSZ86OS66Se_O7S4GU_3X4cj2Swz6Yy0YjriLmmbjOtef18C9yeHVj4oooxROGkAs49Nynw/s1600-h/baked+chimichangas+inside.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuxyPtRz9T9TP0bvw1de_SI2FvewNR6LYhOhvMDprhfyQBCemGDpGZQ30QiT9Al0-PSZ86OS66Se_O7S4GU_3X4cj2Swz6Yy0YjriLmmbjOtef18C9yeHVj4oooxROGkAs49Nynw/s320/baked+chimichangas+inside.JPG" alt="" id="BLOGGER_PHOTO_ID_5427733506313988994" border="0" /></a><span style="font-size:130%;">Probably my favorite dish this week, though, were the <span style="font-weight: bold;"><span style="font-style: italic;">Baked Chimichangas </span></span>from <span style="font-style: italic;">500 Vegan Recipes</span> a new cookbook that I checked out from my library. I might end up buying this one, based on this single recipe! Cubed, pressed tofu is browned and then cooked up with salt and nutritional yeast. A cheesy salsa (made with nutritional yeast as well) is added to the tofu along with some black beans. Results? Another amazing dish, with very little work! We did bake the filling in tortillas, but I could have eaten them as burritos. Wow! What great flavors and a nicely rounded dish. We had some green beans on the side, too. Four stars for sure ****! </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPlxrNHPzBUKQOytrB9KCNHRQ-zwyg8z8_0COsaNJtdxkdqHvUDaY20ODgcf0AAwwVxgmxFysvQMdbdXe1Q63Hm14bbjpSJFMGaBqmEtqNesMQzGpkoWJ02PhLr5z_wjYgv93qFA/s1600-h/baked+chimichangas.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPlxrNHPzBUKQOytrB9KCNHRQ-zwyg8z8_0COsaNJtdxkdqHvUDaY20ODgcf0AAwwVxgmxFysvQMdbdXe1Q63Hm14bbjpSJFMGaBqmEtqNesMQzGpkoWJ02PhLr5z_wjYgv93qFA/s320/baked+chimichangas.JPG" alt="" id="BLOGGER_PHOTO_ID_5427733499893307202" border="0" /></a><br /><span style="font-size:130%;">Here's the chimi before I attacked it.... :)<br />Tonight, Mr. PLV is going to make a chili with the Field Roast sausage and the rest of the week looks like it'll involve some lentil kibbe for lunch and hemp burgers during the week. Here's to comfort food and to realizing that maybe your husband's food preferences are pretty good after all :)<br /></span>Peace, Love and Veganismhttp://www.blogger.com/profile/02622549146897862600noreply@blogger.com3tag:blogger.com,1999:blog-31506296.post-15333421136664621802010-01-10T16:39:00.001-08:002010-01-10T17:07:56.605-08:00First Dishes of the New Year<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhh-5SyYBpek2GwvkldIYh9hSUUIhUwv-7CxeEf59A8sI1Qjp4-7bZa-obOu6vugi0TzSA1nSyHDxHlzyz4FaD1CuScbH96R_AznoddS7wKWZ5RiVE4WBTJIYTmFRrBt67MDXg9A/s1600-h/black+eyed+peas+quinoa+croquettes+plated.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhh-5SyYBpek2GwvkldIYh9hSUUIhUwv-7CxeEf59A8sI1Qjp4-7bZa-obOu6vugi0TzSA1nSyHDxHlzyz4FaD1CuScbH96R_AznoddS7wKWZ5RiVE4WBTJIYTmFRrBt67MDXg9A/s320/black+eyed+peas+quinoa+croquettes+plated.JPG" alt="" id="BLOGGER_PHOTO_ID_5425276203578203602" border="0" /></a><span style="font-size:130%;">For the past few years, I've made it a point to eat black eyed peas, as the Southern tradition suggests, for good luck. I could eat long noodles (Chinese) or loads of other things, but as I don't eat black-eyed peas on a regular basis, this is a good excuse to make something new. However, I've not been able to find that many good recipes (dinner dishes, anyhow, not side dishes or dips) that incorporate this adorable legume. Thus, a repeat of a couple of years ago, we enjoyed these <span style="font-weight: bold;"><span style="font-style: italic;">Black-eyed Pea- Quinoa Croquettes with Mushroom Sauce</span></span>, from <span style="font-style: italic;"><a href="http://www.amazon.com/Vegan-Vengeance-Delicious-Animal-Free-Recipes/dp/1569243581/ref=sr_1_1?ie=UTF8&s=books&qid=1263171952&sr=1-1">Vegan with a Vengeance.</a> </span>This time, I took it easy on the salt (for some reason, some of Isa's recipes are way too salty for us), and poured the delicious mushroom sauce over the kale and croquettes on their bed of quinoa. If I have to say it a million times, I love my rice cooker! It even cooks quinoa to fluffy perfection, with no effort, no boiling over, no burning to the bottom. We don't even have a fancy, expensive one, but it is one of my favorite kitchen appliances! Four easy stars for this recipe ****.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi95K0S_mZlb99e0BCqt4e3SnuDTanTNZ6n1vwcO0etov2rOr0WWNKrLsEnmP_0F7F_LZm47hKFvOHrNLmUVkHBNUPBMjKAZM3mjNPZZHPsV0n3E0ynIFgp4_dnlCc9ZGWQiO0rEA/s1600-h/black+eyed+peas+quinoa+croquettes.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi95K0S_mZlb99e0BCqt4e3SnuDTanTNZ6n1vwcO0etov2rOr0WWNKrLsEnmP_0F7F_LZm47hKFvOHrNLmUVkHBNUPBMjKAZM3mjNPZZHPsV0n3E0ynIFgp4_dnlCc9ZGWQiO0rEA/s320/black+eyed+peas+quinoa+croquettes.JPG" alt="" id="BLOGGER_PHOTO_ID_5425276197248776722" border="0" /></a><span style="font-size:130%;">Here are the croquettes, fresh out of the oven. Baking, not frying them, makes them light and healthful tasting! </span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB9hcR5ft9w6z_rP4ZB7YM03_r6sSemQWPcfz9D5c-pNgqj5qRbxyo8_xsCBAvzquSl80-KeTVK2xnYfMzOoHW0Aow2EJLu47UqicTZSAINAEK4zzuxbMByDQ2YIFFCwwDRgWx-w/s1600-h/carrot,+wakame,+and+kale+stew.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB9hcR5ft9w6z_rP4ZB7YM03_r6sSemQWPcfz9D5c-pNgqj5qRbxyo8_xsCBAvzquSl80-KeTVK2xnYfMzOoHW0Aow2EJLu47UqicTZSAINAEK4zzuxbMByDQ2YIFFCwwDRgWx-w/s320/carrot,+wakame,+and+kale+stew.JPG" alt="" id="BLOGGER_PHOTO_ID_5425275852500674114" border="0" /></a><span style="font-size:130%;">So, the first really new recipe of the new year was this <span style="font-weight: bold;"><span style="font-style: italic;">Carrot, Wakame, and Kale Stew</span></span>, from <span style="font-style: italic;">Vegetarian Times magazine, January 2010 issue.</span> I was pleasantly surprised at how yummy this was. Three solid stars ***. Lots of great flavors and textures and very healthy. We ate this with some nice French bread. My only comment would be to leave this as a soup and not puree half of it. I used my immersion blender to do this, and it just made parts of it chunky. Usually, the immersion blender works great - better than pouring hot soup into a blender!- but not this time. Oh well. </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCu0MbMdTQEwGqhfX_Ofs_MotiRhC6DecLx5utSnCN6k7apEW2Xzr_Ua2dWIy2GIol1M0aU0aIia2loTue0VEomP1JkHz1LprDoONnRONEBCYpjE29O00PWRml459O-1ueUUP72w/s1600-h/quinoa,+squash,+and+pecan+dish.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCu0MbMdTQEwGqhfX_Ofs_MotiRhC6DecLx5utSnCN6k7apEW2Xzr_Ua2dWIy2GIol1M0aU0aIia2loTue0VEomP1JkHz1LprDoONnRONEBCYpjE29O00PWRml459O-1ueUUP72w/s320/quinoa,+squash,+and+pecan+dish.JPG" alt="" id="BLOGGER_PHOTO_ID_5425275846205341362" border="0" /></a><br /><span style="font-size:130%;">I had an acorn squash that <span style="font-style: italic;">really</span> needed to be eaten and some extra mushrooms from the croquette sauce, so I made a modified version of a recipe in the cookbook, <span style="font-style: italic;"><a href="http://www.amazon.com/Well-Rounded-Pregnancy-Cookbook-Healthy-Recipes/dp/0307351815/ref=sr_1_1?ie=UTF8&s=books&qid=1263171162&sr=8-1">The Well-Rounded Pregnancy</a>. </span>I don't own this title - just borrowed it from my library - and it's not exactly a vegan book, but this recipe (<span style="font-weight: bold;"><span style="font-style: italic;">Quinoa with Mushrooms, Caramelized Squash, and Toasted Pecans)</span></span> was a nice and easy dish. I ended up just roasting the squash in the oven and "dicing" it the best I could afterwards. It also has onion, thyme, pecans and dried cranberries in it. Sounds like a bowl full of healthy, yummy food, doesn't it? Well, it was healthy and filling, but not that tasty. Two, maybe two and a half stars **. Not terrible, just kind of dry and not very spicy. I figured maybe they were trying not to make their recipes too spicy on account of nausea in their pregnant readers. </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4r4AedQlToGFWqp7dPV3PGREWHHpM4oODzfy7zBITfIIZ0xvsg5m3aDDpcomoj30Z9q3Izfd2HgHzQtgxrY1of0PsLzCoBIQCoHb2_6HkOa7vQMPdhyphenhyphenQ7N-SQGQ3w_YuZWMkkew/s1600-h/beet,+barley,+black+soybean+soup+closeup.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4r4AedQlToGFWqp7dPV3PGREWHHpM4oODzfy7zBITfIIZ0xvsg5m3aDDpcomoj30Z9q3Izfd2HgHzQtgxrY1of0PsLzCoBIQCoHb2_6HkOa7vQMPdhyphenhyphenQ7N-SQGQ3w_YuZWMkkew/s320/beet,+barley,+black+soybean+soup+closeup.JPG" alt="" id="BLOGGER_PHOTO_ID_5425275841429277298" border="0" /></a><br /><span style="font-size:130%;">Since soups seem to be the only thing I'm craving at this point (started my 6th month today - yeah!), Mr. PLV requested <span style="font-weight: bold;"><span style="font-style: italic;">Beet, Barley, and Black Soybean Soup with Pumpernickel Croutons </span></span>from <span style="font-style: italic;">Vw/aV.</span> We've made this before (two years ago I think- wow!) and it was certainly very easy and filling. But, I think we used fresh dill last time, and it wasn't nearly salty enough for me this time around. Still, a solid three star </span><span style="font-size:130%;">*** </span><span style="font-size:130%;">recipe and worth peeling those beets! (by the way, that was the only "difficult" part of the recipe - it is really very easy!). The croutons are a cinch to make, too. </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNcs9WjfkOPX9EDs5_SlHF4xZ3TQMybb387ZeMBnBSLt7-0I3TYngud7tZtla8TnbgopMz8alO5h5cGhyphenhyphenb4_E_d-UD3TpRnBdTkvboNVWiTacb2wV-OA_3X6NUqCSD7YSldl-Apg/s1600-h/Chocolate+cookie+bark+with+candy+canes.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNcs9WjfkOPX9EDs5_SlHF4xZ3TQMybb387ZeMBnBSLt7-0I3TYngud7tZtla8TnbgopMz8alO5h5cGhyphenhyphenb4_E_d-UD3TpRnBdTkvboNVWiTacb2wV-OA_3X6NUqCSD7YSldl-Apg/s320/Chocolate+cookie+bark+with+candy+canes.JPG" alt="" id="BLOGGER_PHOTO_ID_5425275836264103218" border="0" /></a><br /><span style="font-size:130%;">I leave you with nothing new, but certainly something delicious: <span style="font-style: italic;"><span style="font-weight: bold;">Chocolate Cookie Bark</span></span> from <a href="http://www.amazon.com/Big-Fat-Cookies-Elinor-Klivans/dp/B000PTYJQC/ref=sr_1_1?ie=UTF8&s=books&qid=1263171832&sr=8-1"><span style="font-style: italic;">Big Fat Cookies</span></a>. I made this cookie bark last year for work and it was a hit (at least that's what I was told) and Mr. PLV really loved it, so I made this again to welcome everyone back for the new year. I had plenty of candy canes left over to use but as usual...<br /><br /></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsDA_HxsU1XlpsVad1vf3nkjuqgQ5rhdA36y9TFKlvAv1dympDlokWsIgAkizD8firAcQ26fw5npCAJD2ZSVHMNFjbHoWuWYBrMlbQ8afk7f1JHH5aQicp0p7QVGD48ptbIKx3hw/s1600-h/Chocolate+cookie+bark+with+coconut.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsDA_HxsU1XlpsVad1vf3nkjuqgQ5rhdA36y9TFKlvAv1dympDlokWsIgAkizD8firAcQ26fw5npCAJD2ZSVHMNFjbHoWuWYBrMlbQ8afk7f1JHH5aQicp0p7QVGD48ptbIKx3hw/s320/Chocolate+cookie+bark+with+coconut.JPG" alt="" id="BLOGGER_PHOTO_ID_5425275831021640290" border="0" /></a><br /><span style="font-size:130%;">I had to do one with coconut! Y-U-M. </span>Peace, Love and Veganismhttp://www.blogger.com/profile/02622549146897862600noreply@blogger.com1tag:blogger.com,1999:blog-31506296.post-79820633969369830692009-12-31T11:22:00.001-08:002010-01-01T18:09:45.874-08:00The Best of 2009<span style="font-size:130%;">I worked for two afternoons on this great "best of 2009 post," only to be thwarted by (insert curse word here) Blogger. My typing fingers somehow deleted the entire post right before the autosave kicked in and saved the newly-blank page. And now, I can't even upload a few photos to add to this meager post. So....the Best of 2009 will have to wait for another day when I have more energy. I just wanted to say Happy New Year and I can't wait for another wonderful year of yummy vegan foods!<br /><br /></span>Peace, Love and Veganismhttp://www.blogger.com/profile/02622549146897862600noreply@blogger.com2tag:blogger.com,1999:blog-31506296.post-71033052543969827082009-12-19T08:08:00.001-08:002009-12-21T10:40:10.525-08:00Let it Snow!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv9RjfyF1B8RxZCpiPEsqEuBJZ0Q6FIAa6q7F5Y2OFkn28jMEQjlg4fwvi2FWYUmdZPeA0UJcBoiGQcm1Cgxl-Hs91ErLpTsf0WbW1hOov1acgCfu16WJUtw8VmN0RYWxmQBOMfg/s1600-h/cinnamon+rolls+close+up.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv9RjfyF1B8RxZCpiPEsqEuBJZ0Q6FIAa6q7F5Y2OFkn28jMEQjlg4fwvi2FWYUmdZPeA0UJcBoiGQcm1Cgxl-Hs91ErLpTsf0WbW1hOov1acgCfu16WJUtw8VmN0RYWxmQBOMfg/s320/cinnamon+rolls+close+up.JPG" alt="" id="BLOGGER_PHOTO_ID_5417753625674910274" border="0" /></a><span style="font-size:130%;">What better excuse to make <span style="font-weight: bold;"><span style="font-style: italic;">Cinnamon Rolls</span></span> from<span style="font-style: italic;"> The Joy of Vegan Baking</span>, than a snow day? Here in Virginia, we got nearly 20 inches of snow on the ground, starting this past Friday night into Sunday morning. With the winds and blowing snow, it was categorized as a blizzard. Stuck in the house, too pregnant to shovel much, what's a girl to do? Well, these rolls were the last things to make on my New Year's Resolution foodie list, so I rolled up my sleeves and got to work. </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbNVSnkJM0R7Ut_l36Ze6rLoTiTELMECuDHUzDHL4XfqTXpEMhUjI3JZVPNvTXN1gEEt0atF-vZTE2Lo1BfKVUw7t1BabsXBL66for4dwji2n5uRm-qcGWzxPNlhjX_W2Cl9LMjg/s1600-h/cinnamon+rolls+after.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbNVSnkJM0R7Ut_l36Ze6rLoTiTELMECuDHUzDHL4XfqTXpEMhUjI3JZVPNvTXN1gEEt0atF-vZTE2Lo1BfKVUw7t1BabsXBL66for4dwji2n5uRm-qcGWzxPNlhjX_W2Cl9LMjg/s320/cinnamon+rolls+after.JPG" alt="" id="BLOGGER_PHOTO_ID_5417753630976257522" border="0" /></a><br /><span style="font-size:130%;">They are best right out of the oven, of course! The only changes I made to this recipe (which my sister swears is better than Isa's recipe in her new brunch book - I may have to test that one, too!) were to use half whole wheat pastry flour (couldn't tell a difference and just a little healthier for baby!) and half the icing. I was worried I'd have leftover icing that would have to be thrown out (or inhaled) but actually, I could have used the whole batch. There was JUST enough to cover all the rolls nicely. But, the more icing, the better, I always say.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg3sjv5S7afRKTK6gc6RCTB907Kj9SGrAIlLFge6xFIpuY1FeF8GdrupSIKvDC6tPvs3Bb9p3X_sHIfKMXek2oKu6nSOMb7qMgmRJiMtGch20HCEC58Sd31QX8dGU0HvIJ4BDkrg/s1600-h/cinnamon+rolls+before.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg3sjv5S7afRKTK6gc6RCTB907Kj9SGrAIlLFge6xFIpuY1FeF8GdrupSIKvDC6tPvs3Bb9p3X_sHIfKMXek2oKu6nSOMb7qMgmRJiMtGch20HCEC58Sd31QX8dGU0HvIJ4BDkrg/s320/cinnamon+rolls+before.JPG" alt="" id="BLOGGER_PHOTO_ID_5417753638959432690" border="0" /></a><br /><span style="font-size:130%;">There are several steps to making these babies, from making the dough, to letting it rise, to rolling, filling, and slicing, to letting it rise again, and finally to baking them. So, I had to have one for lunch. Along with some carrots, I swear! Despite some burning (my fault), they were four stars, for sure ****!</span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjoxYOTRcbNsDYhVktJO0d1KtKrCtwX8UQMV9Wp2CVFl03dhg5Rn9RpLUK5supzcowrZH3RbMFQbc6grhAl-Y_q-Vtw6y0ZATDOPVjMULyE9F1bpZ0XGFjGoyhHGz2b7Dd7UExg/s1600-h/spinach+pear+salad.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjoxYOTRcbNsDYhVktJO0d1KtKrCtwX8UQMV9Wp2CVFl03dhg5Rn9RpLUK5supzcowrZH3RbMFQbc6grhAl-Y_q-Vtw6y0ZATDOPVjMULyE9F1bpZ0XGFjGoyhHGz2b7Dd7UExg/s320/spinach+pear+salad.JPG" alt="" id="BLOGGER_PHOTO_ID_5416980524060249394" border="0" /></a><span style="font-size:130%;">Speaking of veggies, a fellow blogger noticed that I was back to putting dried fruit on my morning cereal, and yes, I'm back to fruit and veggies full swing! Here's a perfect example. Nausea kept my love of greens at bay for a couple months, but now I can chow down on beautiful salads like this one here: baby spinach, sliced <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Bosc</span> pears, pecans (too hungry to toast them), drizzles of white balsamic vinegar and agave nectar, olive oil (sprayed on with my Mist-O - a must have!) and a grinding of fresh pepper. Yum, yum, yum. Doesn't get easier or more delicious than that! Another four star recipe ****.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitdFV_PP3NZceK-YdWqYOgZGzXev7fx5Z4n2h3YEUs9wExPb2C1kdyfc9raa0S4hl_5N8FStMOvN8-XtxxKVJRa3NjpuN8w3fai3QQtjViE4ORoCtrRGQvUfOsJWccBuLhEFvm7g/s1600-h/paella.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitdFV_PP3NZceK-YdWqYOgZGzXev7fx5Z4n2h3YEUs9wExPb2C1kdyfc9raa0S4hl_5N8FStMOvN8-XtxxKVJRa3NjpuN8w3fai3QQtjViE4ORoCtrRGQvUfOsJWccBuLhEFvm7g/s320/paella.JPG" alt="" id="BLOGGER_PHOTO_ID_5416980223319746386" border="0" /></a><br /><span style="font-size:130%;">But sometimes you want a warm, more hearty meal this time of year, and that's when <span style="font-weight: bold;"><span style="font-style: italic;">Vegetable Paella with Tofu</span></span> from <span style="font-style: italic;">Vegetarian Times</span> (Sept 08 issue) comes in handy. This was pretty quick and easy to make. It has tons of veggies in it, too, including onion, garlic, mushrooms, carrots, corn, peas, and tomatoes. Brown rice and my own flavored tofu (diced really tiny!) rounded out the meal in a pan. Three and a half stars - ***1/2.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCm8K5cryuDf_XydylaEETCANYctPpg7RdDhzCA_e-pAzXR_Ebsm-xOA0UYL6H3nP5eE03uIJHCz2OmIH9hqqC5dxnhwXEwX1puk_sqYcahCpsGOrkR6557ueifmIdNG13xJX3AA/s1600-h/bulgar+nut+loaf+with+fingerling+potatoes+and+sprouts.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCm8K5cryuDf_XydylaEETCANYctPpg7RdDhzCA_e-pAzXR_Ebsm-xOA0UYL6H3nP5eE03uIJHCz2OmIH9hqqC5dxnhwXEwX1puk_sqYcahCpsGOrkR6557ueifmIdNG13xJX3AA/s320/bulgar+nut+loaf+with+fingerling+potatoes+and+sprouts.JPG" alt="" id="BLOGGER_PHOTO_ID_5417753641674698626" border="0" /></a><span style="font-size:130%;">After making cinnamon rolls on Saturday, Sunday was the day to make a nice big meal, to fill up Mr. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">PLV</span> after hours of shoveling the driveway (they still haven't plowed our street!!). This consisted of a very easy <span style="font-weight: bold;"><span style="font-style: italic;">Bulgar Nut Loaf</span></span> from <span style="font-style: italic;">Friendly Foods Gourmet Vegetarian Cuisine,</span> which was shared at a recent Veg Group meeting (the loaf, not the book), along with some rosemary roasted fingerling potatoes (so cute! but not much different in taste from regular potatoes) and garlic roasted Brussels sprouts. We just can't get enough of the sprouts! <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Mmmmm</span>....The loaf was a little crumbly, as you can see by the picture, but it was still very flavorful. Not "meat like" in taste but definitely nutty and you could also taste the barley <span class="blsp-spelling-error" id="SPELLING_ERROR_3">miso</span> (salty good). Mr. <span class="blsp-spelling-error" id="SPELLING_ERROR_4">PLV</span> said he didn't care too much for it, but he <span style="font-style: italic;">did</span> go back for seconds (smile). We'll be eating these leftovers until Christmas, I'm sure! Three solid stars ***. </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUK1gvtLjqA8omvf0w_pAsZXmK56HAXMU8gkgGBHH5o_QFOg3EfSd5ZAJ7x4Qyo9U1EGJj7XLq_9XF-JAH1sdc03GUGixla7HYvskx-_RbEJvp9P0zYXVN-eAwSc4JKdIpBuk7Ag/s1600-h/soyboy+ravioli+with+sauce.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUK1gvtLjqA8omvf0w_pAsZXmK56HAXMU8gkgGBHH5o_QFOg3EfSd5ZAJ7x4Qyo9U1EGJj7XLq_9XF-JAH1sdc03GUGixla7HYvskx-_RbEJvp9P0zYXVN-eAwSc4JKdIpBuk7Ag/s320/soyboy+ravioli+with+sauce.JPG" alt="" id="BLOGGER_PHOTO_ID_5416980217057123186" border="0" /></a><br /><span style="font-size:130%;">But sometimes you just don't have energy or time to cook (even when you plan ahead) and sometimes things call to you from the freezer section. Case in point, these <span style="font-style: italic;"><span style="font-weight: bold;">SoyBoy Roasted Red Pepper and Tofu Ravioli</span></span>. I hardly ever buy prepared foods, but these were 100% worth it. I ate them along with some of my mother-in-law's delicious homemade spaghetti sauce with some spinach wilted in.<br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTsKbxy21WnykdyH7yXRoMnJ3_aikljtYaPR8fjHacdm1fCb9iQgaPwgh2BPWb1JOyMEFPA16sH2pY0cAvyrNkXRai9uRn8M8-aPKA-CMXELt3rDe9c597rY-beo_gAL50sAqwGw/s1600-h/soyboy+ravioli.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTsKbxy21WnykdyH7yXRoMnJ3_aikljtYaPR8fjHacdm1fCb9iQgaPwgh2BPWb1JOyMEFPA16sH2pY0cAvyrNkXRai9uRn8M8-aPKA-CMXELt3rDe9c597rY-beo_gAL50sAqwGw/s320/soyboy+ravioli.JPG" alt="" id="BLOGGER_PHOTO_ID_5417760536745662786" border="0" /></a><span style="font-size:130%;">But to be honest, they were perfectly amazing on their own! The filling was creamy, savory, and spot on. The dough was tender and perfect. The serving suggestions actually state that they are best with a light, barely-there sauce, and they are right! Wow. Four stars **** and thank goodness I didn't have to make them! Now, it's off to make Christmas cookies and sugared pecans for gifts! Happy Holidays, everyone - and Happy Winter Solstice!</span>Peace, Love and Veganismhttp://www.blogger.com/profile/02622549146897862600noreply@blogger.com1tag:blogger.com,1999:blog-31506296.post-398938502725710822009-12-13T16:30:00.000-08:002009-12-14T14:18:26.041-08:00Soups On<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiSwoFmskMDtHSXfARvdcs8XsolSLewrZPLwkJOMXbBVkIPSX2pUsYRyrVtOd1zHGd-fa3IFYoXI4zWLxKd1_hiYMWgj_-VWTr7oByXF6re4uvJbRJwZPtOx6bCuZzELj4pPp1Vw/s1600-h/Black+Bean+Soup.JPG"><img id="BLOGGER_PHOTO_ID_5414885080033365378" style="FLOAT: left; MARGIN: 0pt 10px 10px 0pt; WIDTH: 320px; CURSOR: pointer; HEIGHT: 239px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiSwoFmskMDtHSXfARvdcs8XsolSLewrZPLwkJOMXbBVkIPSX2pUsYRyrVtOd1zHGd-fa3IFYoXI4zWLxKd1_hiYMWgj_-VWTr7oByXF6re4uvJbRJwZPtOx6bCuZzELj4pPp1Vw/s320/Black+Bean+Soup.JPG" border="0" /></a><span style="font-size:130%;">One of the best things about fall and winter, is tummy-warming soups. In my first trimester, soups were the only veggie thing that didn't make me nauseous, and thus were a great way to get my nutrients. Now in my second trimester, we've continued making soups, but also stews and chilis, and I'm not tired of them yet, because there are just endless possibilities!<br /><br />Tonight, we enjoyed this <span style="FONT-WEIGHT: bold"><span style="FONT-STYLE: italic">Black Bean Soup</span></span>, from <span style="FONT-STYLE: italic">Vegetarian Meat and Potatoes</span>, by Robin Robertson. It was really nice. Three solid stars ***. A nice base of onion, garlic, and red bell pepper, along with some spicy Tabasco sauce and sherry (I left that out of my portion). Mr. PLV liked this more than me, but it was still nice and warming.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUMY-te6F94L_fRosD12xaU_YQkWsns2av3UxRbNiBkowVwmM79LSdWo6_gOLqSt5r0NdPvAhoBN3Bu37WpmpEL5IxKbEFYoTKl9RV2oZBzY4K0qx3v8wCvYFjYdNyd4mwhEMQHw/s1600-h/Minestrone+soup+with+mini+meatballs.JPG"><img id="BLOGGER_PHOTO_ID_5414883772633892082" style="FLOAT: left; MARGIN: 0pt 10px 10px 0pt; WIDTH: 320px; CURSOR: pointer; HEIGHT: 239px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUMY-te6F94L_fRosD12xaU_YQkWsns2av3UxRbNiBkowVwmM79LSdWo6_gOLqSt5r0NdPvAhoBN3Bu37WpmpEL5IxKbEFYoTKl9RV2oZBzY4K0qx3v8wCvYFjYdNyd4mwhEMQHw/s320/Minestrone+soup+with+mini+meatballs.JPG" border="0" /></a><br /><span style="font-size:130%;">Last week, we really enjoyed this <span style="FONT-WEIGHT: bold"><span style="FONT-STYLE: italic">Minestrone Soup with Mini "Meatballs,"</span></span> also from <span style="FONT-STYLE: italic">Vegetarian Meat and Potatoes</span>. It was supposed to be like Wedding Soup, but it was nothing like it. Real wedding soup has escarole and not much else in terms of veggies. However, this was still excellent and the mini "meatballs" were super easy to make (just thawed Amy's veggie burgers, reformed with some nutritional yeast and pan-fried). Three and a half stars ***1/2 and quite delish!</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiom-42096RJ3KQn1MV3FNPyYM-CFy3Z2mmAtwXzCvB7FiFmBucvFZt87-WKIkEfCEfo_h7SFi1OQ7MqFQfwvt-E1sWW7aH1ULbSXhQ3xbWEQrnWjiELn61lR_E9Gq6FaNbR5HnQA/s1600-h/Cashew+Chili.JPG"><img id="BLOGGER_PHOTO_ID_5414883968957385874" style="FLOAT: left; MARGIN: 0pt 10px 10px 0pt; WIDTH: 320px; CURSOR: pointer; HEIGHT: 239px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiom-42096RJ3KQn1MV3FNPyYM-CFy3Z2mmAtwXzCvB7FiFmBucvFZt87-WKIkEfCEfo_h7SFi1OQ7MqFQfwvt-E1sWW7aH1ULbSXhQ3xbWEQrnWjiELn61lR_E9Gq6FaNbR5HnQA/s320/Cashew+Chili.JPG" border="0" /></a><br /><span style="font-size:130%;">This past week, we made a great chili, funnily enough, from a Wegman's grocery store magazine! It was called <strong><em>Cashew Chili</em></strong> and it was really superb. We subbed canned beans for the dried ones to save on time, and used one can of dark red kidney, one of black, and one of pink beans, for the all three red kidney it called for. I like variation in my beans! We both agreed that the cashews really made this dish distinct and enjoyed leftovers throughout the week!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnFtyThuzuxnPq7jUNBkHbSzX9XFhFZc5RggpNhO128QXNeU62xme6dV6Tq4-J6jfXD9RvplUqGBUzMsc2WuqVfWEym0r_fZVywCIcX183BVZacw95MWnf6P7RK9GkBbIbSjYAQ/s1600-h/Field+Roast.JPG"><img id="BLOGGER_PHOTO_ID_5414883768484316306" style="FLOAT: left; MARGIN: 0pt 10px 10px 0pt; WIDTH: 320px; CURSOR: pointer; HEIGHT: 239px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnFtyThuzuxnPq7jUNBkHbSzX9XFhFZc5RggpNhO128QXNeU62xme6dV6Tq4-J6jfXD9RvplUqGBUzMsc2WuqVfWEym0r_fZVywCIcX183BVZacw95MWnf6P7RK9GkBbIbSjYAQ/s320/Field+Roast.JPG" border="0" /></a> <span style="font-size:130%;">Of course, even we get sick of leftovers, and one night we just popped this <a href="http://www.fieldroast.com/products.htm"><span style="color:#3366ff;"><strong><em>Celebration Roast </em></strong>from <em>Field Roast</em></span></a> into the oven along with some baked potatoes. It was really quite good! Funnily enough, Mr. PLV said he liked this <em>more</em> than the usual Tofurky we enjoy on Thanksgiving, while I thought it tasted less like meat and more like meatloaf (in consistency)! I did like the flavors very much. Three solid stars for this nice, meatless roast ***.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimSqIsH5zWG4SgvYqkhXooT2WZAVGhcuuOOxWeoSWiF-eQat2_zK5WmUAAU1Sxlr02t7WcmwLqtc0tmtBgYD2xJ0SXTmmlEeCNIhEMrp1cHLDXiGt8qpcnBU7XkRq8HM7W69H_pw/s1600-h/steel+cut+oats.JPG"><img id="BLOGGER_PHOTO_ID_5414883759774652738" style="FLOAT: left; MARGIN: 0pt 10px 10px 0pt; WIDTH: 320px; CURSOR: pointer; HEIGHT: 239px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimSqIsH5zWG4SgvYqkhXooT2WZAVGhcuuOOxWeoSWiF-eQat2_zK5WmUAAU1Sxlr02t7WcmwLqtc0tmtBgYD2xJ0SXTmmlEeCNIhEMrp1cHLDXiGt8qpcnBU7XkRq8HM7W69H_pw/s320/steel+cut+oats.JPG" border="0" /></a> <span style="font-size:130%;">Although muesli has carried me through months and months of breakfasts, I was ready for something a little different last week. I whipped up some steel cut oats, courtesy of some online recipe (don't know where from), called, <strong><em>Apple Pie Oats</em></strong> or something like that. It was pretty good and made a nice batch for a few days in a row. (Note to self: apples and blackstrap molasses do <em>not</em> go. Agave nectar is way better).</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgkBj1L0BZgjd5nPmZgWHzDkiNWXkqfOE1mRDZekIj3TVgwpt6zj96rYX5j8qvXfFygoYld8X3xyVQEZt34BWzk9NFxYfrpoRbfEmVomE1h7vk6cDln7t4ixn1_y8DpuLatYP4w/s1600-h/cranberry+muffins+2.JPG"><img id="BLOGGER_PHOTO_ID_5414883755743132930" style="FLOAT: left; MARGIN: 0pt 10px 10px 0pt; WIDTH: 320px; CURSOR: pointer; HEIGHT: 239px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgkBj1L0BZgjd5nPmZgWHzDkiNWXkqfOE1mRDZekIj3TVgwpt6zj96rYX5j8qvXfFygoYld8X3xyVQEZt34BWzk9NFxYfrpoRbfEmVomE1h7vk6cDln7t4ixn1_y8DpuLatYP4w/s320/cranberry+muffins+2.JPG" border="0" /></a> <span style="font-size:130%;">This past Sunday, I had to make time to do some baking, for my mid-morning snack. These <strong><em>Zesty Cranberry Crumb Muffins</em></strong> from <em>My Sweet Vegan</em> were not only pretty easy, but healthy with whole wheat pastry flour, and delicious! Four stars ****. Light, fluffy crumb to the muffin. I left the crumb topping of butter and sugar off the top, though, to make them a little healthier. The best part is the way the dried cranberries are cooked in orange juice - very zesty indeed! They taste more decadent than they really are. </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLCn8vFx7jc8OTpbBBT4gD7FmeZfNQowAWkPlpp-L93knqTN9mRe9TpqtE-9Y1sMbv4yCx7-do1h9Uhb35PeLAXa5C3XSg0G4ESNjnJzc3Ms9liycSsxyf5vcBxVAw1_a-cTdesw/s1600-h/Pumpkin+Molasses+Bars.JPG"><img id="BLOGGER_PHOTO_ID_5414883754987880498" style="FLOAT: left; MARGIN: 0pt 10px 10px 0pt; WIDTH: 320px; CURSOR: pointer; HEIGHT: 239px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLCn8vFx7jc8OTpbBBT4gD7FmeZfNQowAWkPlpp-L93knqTN9mRe9TpqtE-9Y1sMbv4yCx7-do1h9Uhb35PeLAXa5C3XSg0G4ESNjnJzc3Ms9liycSsxyf5vcBxVAw1_a-cTdesw/s320/Pumpkin+Molasses+Bars.JPG" border="0" /></a> <span style="font-size:130%;">Last but not least, these <strong><em>Pumpkin Molasses Bars</em></strong> from the <a href="http://havecakewilltravel.com/2008/09/09/a-pumpkin-walks-into-a-molasses-bar/"><span style="color:#3333ff;"><em>Have Cake, Will Travel</em> blog</span></a> were pretty easy and very seasonal! They are dense and very filling. Oh, and easy and pretty healthy (without the icing). A nice change from muffins and quick breads. Three solid stars ***. </span><br /><br /><span style="font-size:130%;">OK - that's it for now! We don't have many more cooking plans for the calendar year, as we get ready to travel and will be busy with wrapping presents and making cookies, which I will be sure to blog about - yay! </span>Peace, Love and Veganismhttp://www.blogger.com/profile/02622549146897862600noreply@blogger.com1tag:blogger.com,1999:blog-31506296.post-74536210978543778342009-12-05T12:28:00.001-08:002009-12-05T13:34:52.023-08:00Catching up with some great food<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqnG-TDgYASWavfZDC2C143qhtvIHv20ejaGS7-T8raZwWMg0758WujFaCvKqjLEPqumJxJ7jbnH4KZuf29uFy4R0XxugT4Kd-EoaDl1YKabHAiIUIKbOdDxDyYHLbgeZsZ8MlCw/s1600-h/cookie+dough+scoops+plated.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqnG-TDgYASWavfZDC2C143qhtvIHv20ejaGS7-T8raZwWMg0758WujFaCvKqjLEPqumJxJ7jbnH4KZuf29uFy4R0XxugT4Kd-EoaDl1YKabHAiIUIKbOdDxDyYHLbgeZsZ8MlCw/s320/cookie+dough+scoops+plated.JPG" alt="" id="BLOGGER_PHOTO_ID_5411852164724803458" border="0" /></a><span style="font-size:130%;">I can't believe it's been so long since I last wrote here...that's how I used to begin all my journal entries. Now, I just am happy that I'm writing at all. Same goes for this blog, I guess. With exhaustion, nausea and all that wonderful stuff that comes with pending motherhood, I'm happy to have gotten to my monthly Veg Group meeting today. With the lovely first snow we're having here in Virginia, it's a fine day to stay inside and ruin my eyes on the computer.<br /><br />This first photo is what I took to the meeting. <span style="font-weight: bold;"><span style="font-style: italic;">Cookie Dough Scoops</span></span> (chocolate chip variety), from <span style="font-style: italic;">Vegan Cookies Invade Your Cookie Jar</span>. These are only the second cookies I've made from this cookbook so far, but they are awesome! Freezer cookies - not the best option for a cold almost-winter day, but still...yum....Three and a half stars ***1/2 only because they got "melty" after a few minutes out of the freezer. They're best eaten straight out of the cold - and so amazing, too. Almost too rich! But, that's what you get when you eat raw cookie dough. Great reason to be vegan - no worries! </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUY7g6-gQ2XZ6PLUi3YCcXW4hUb4taTjY04C9UsSQR8H33GlrgdeY0SaaLsItssLzc3M7y1rGF_UaY8rgri1FvUvNkMil11AhClmApbtQOsqgeCKjvoREj6MUI5-XYbBpn1sSVzA/s1600-h/Magical+Coconut+Cookie+Bars+closeup.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUY7g6-gQ2XZ6PLUi3YCcXW4hUb4taTjY04C9UsSQR8H33GlrgdeY0SaaLsItssLzc3M7y1rGF_UaY8rgri1FvUvNkMil11AhClmApbtQOsqgeCKjvoREj6MUI5-XYbBpn1sSVzA/s320/Magical+Coconut+Cookie+Bars+closeup.JPG" alt="" id="BLOGGER_PHOTO_ID_5411853255247790370" border="0" /></a><br /><span style="font-size:130%;">However, these <span style="font-style: italic;"><span style="font-weight: bold;">Magical Coconut Cookie Bars</span></span>, also from <span style="font-style: italic;">VCIYCJ</span>, were even better. Similar to seven-layer bars (although I can't count seven layers), they start with a graham cracker crust (Nabisco makes vegan ones), baked and topped with a coconut milk-brown sugar mixture that's been pre-boiled (similar to condensed milk), followed by a layer of chocolate chips (Tropical Source are my favs!), then a layer of sweetened coconut and pecans. Oh yum. Coconut and chocolate - what is better than that? Four wonderful stars **** These are also best when chilled but NOT better as dough/batter!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYGSiDSsefwiVVnNrfvp6FCtw8jtOZznu6sruskKY_vYHyygnbre3VX19rLkLvPq5OqQCMDpfACbm-zRm4QYauQ4fYQvh14FpGJpong1pugy6QvFjsVCsatwAPwAT8zWJMEgl5LA/s1600-h/Magical+Coconut+Cookie+Bars.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYGSiDSsefwiVVnNrfvp6FCtw8jtOZznu6sruskKY_vYHyygnbre3VX19rLkLvPq5OqQCMDpfACbm-zRm4QYauQ4fYQvh14FpGJpong1pugy6QvFjsVCsatwAPwAT8zWJMEgl5LA/s320/Magical+Coconut+Cookie+Bars.JPG" alt="" id="BLOGGER_PHOTO_ID_5411852858327972722" border="0" /></a><span style="font-size:130%;">It makes quite a lot. There were extras besides what's on this large platter. Scarfed up at work within a few hours.</span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYAMgAcHi82QYObV816iO1sozqLyA-sWfStzxaXbA06fE8ymKjcpX3ruHvIAlVvt6pR4dJCCkKJ1HGFOvLKJNtI8M0MoT8f72ioFb2AselhEIM1KlnYbEyRkU2dzxumlV84GRisg/s1600-h/Garlicky+Black+Bean+Broccoli+Burritos.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYAMgAcHi82QYObV816iO1sozqLyA-sWfStzxaXbA06fE8ymKjcpX3ruHvIAlVvt6pR4dJCCkKJ1HGFOvLKJNtI8M0MoT8f72ioFb2AselhEIM1KlnYbEyRkU2dzxumlV84GRisg/s320/Garlicky+Black+Bean+Broccoli+Burritos.JPG" alt="" id="BLOGGER_PHOTO_ID_5411852853938522754" border="0" /></a><span style="font-size:130%;">A surprising four star **** recipe this week were these <span style="font-weight: bold;"><span style="font-style: italic;">Garlicky Black Bean-Broccoli Burritos</span></span> from <span style="font-style: italic;">Eat, Drink, and Be Vegan</span>. I wanted something quick, easy, and with greens and protein. These fit the bill, especially as I didn't bake them, but ate them like fajitas. With vegan cheddar cheese, they were heaven. The flavors were amazing! The tortillas (gluten-free ones) sucked. They cracked all to pieces. I made this again last night with several modifications: a box of button mushrooms that needed to be eaten (SOON) instead of the broccoli, just threw in whole black beans and corn, and just drizzled the seasonings straight into the frying pan. Mr. PLV tasted the mixture and pronounced - "Hey - I would eat this!" (that's a compliment by the way - but he had already gotten Chinese takeout - something I'm trying to stay away from at the moment).</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglR7yTFedD5_DewYAdr_nNIwhh4SFXWBMep70LRQbFmMFyrmD3AB7K47Epn-90B7vXyz9NoJ2AS5r1wV5JjENBpB8fyMb40ffMJlA5bsM7H4AIM3eBwEwFt8zHR9Khk_qIm85TMg/s1600-h/hominy+white+bean+chili.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglR7yTFedD5_DewYAdr_nNIwhh4SFXWBMep70LRQbFmMFyrmD3AB7K47Epn-90B7vXyz9NoJ2AS5r1wV5JjENBpB8fyMb40ffMJlA5bsM7H4AIM3eBwEwFt8zHR9Khk_qIm85TMg/s320/hominy+white+bean+chili.JPG" alt="" id="BLOGGER_PHOTO_ID_5411853258036815650" border="0" /></a><span style="font-size:130%;">One of my favorite slow cooker recipes is this <span style="font-weight: bold;"><span style="font-style: italic;">Hominy-White Bean Chili</span></span> from one of Robin Robertson's books that I don't own. I think it's the Vegetarian Slow Cooker one. Anyway, I copied the recipe last year from the book at the library (free!!), and as we were painting the living room one recent weekend, threw this into the pot for an easy dinner. Mr. PLV really liked this, too. I just love the corn smell of hominy. Ummmm.....</span><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTB7omzgVrhSUjKr3bWISwYfK8YLn-HOUKFiXitzN8RrI1XdoKwv-zj3_ESwagvXe0FJnHQxM_nHY78DQQ4waX5-oBNhzQt4fpapgjmXnR4ZyF-4nLiRAWY03z4RuJ2XBynCOfuQ/s1600-h/samosa+filling.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTB7omzgVrhSUjKr3bWISwYfK8YLn-HOUKFiXitzN8RrI1XdoKwv-zj3_ESwagvXe0FJnHQxM_nHY78DQQ4waX5-oBNhzQt4fpapgjmXnR4ZyF-4nLiRAWY03z4RuJ2XBynCOfuQ/s320/samosa+filling.JPG" alt="" id="BLOGGER_PHOTO_ID_5411852838465888626" border="0" /></a><span style="font-size:130%;">As the year draws to a close, I realized that I needed to get cracking on my resolutions list. One of the meals I resolved to try was <span style="font-weight: bold;">Samosas.</span> Mr. PLV and I love Indian food, and we especially love samosas. With the 2nd trimester well underway, I finally had the energy to attempt this multi-step dish. I used the recipe from <span style="font-style: italic;">Vegan with a Vengeance. </span>First, you peel and boil the potatoes. Then, you fry them with lots of seasonings, carrots, and peas (her recipe called for edamame, but I'm a traditionalist)</span><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzea7UDOkJdlzhopReowaIWiLxf_ozLjP_UKdhXmDTY3WStyV5hP6usrMfX0zf4rnnWU3g1i6D-T39mu_RdZ4-Ei188EvR5ENVIVGZM3eOgvPfX1eS2cQ711xVZILzJvBW3OxbUg/s1600-h/samosas+plated+with+chana+masala.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzea7UDOkJdlzhopReowaIWiLxf_ozLjP_UKdhXmDTY3WStyV5hP6usrMfX0zf4rnnWU3g1i6D-T39mu_RdZ4-Ei188EvR5ENVIVGZM3eOgvPfX1eS2cQ711xVZILzJvBW3OxbUg/s320/samosas+plated+with+chana+masala.JPG" alt="" id="BLOGGER_PHOTO_ID_5411852841998795026" border="0" /></a><span style="font-size:130%;">Then came the pain in the ass part - well, that's what Isa said, but it wasn't really a pain in the ass. The dough was pretty simple to make (turmeric made the nice yellow hue), but they did take a while to roll out, cut, and fill. They were pretty small, and not really shaped like real ones, but they came out just fine. I'd say, oh, three, maybe three and a half stars ***. A little too much dough for me and not quite as good as the traditional fried kind :) We ate them alongside this <span style="font-weight: bold; font-style: italic;">Chana Masala</span> from <span style="font-style: italic;">The Vegan Table</span>, but we didn't care for the chana dish. Not spicy enough. Two and a half stars **1/2. (Lots of filling leftover.)</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb0UnALbQhpm6aVJi6RjghU8BS6hUdlHf4elBBN5bwrD3hu5WBWJFKWXE6BUyDeZn0TGXdQKCQZUPMnZetzYaj7rPja1uRqNBLhBvuqVFUwuV7OcpWqKxdb4YwdFmNSNo-MauVHA/s1600-h/samosa+filling+with+some+indian+dish.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb0UnALbQhpm6aVJi6RjghU8BS6hUdlHf4elBBN5bwrD3hu5WBWJFKWXE6BUyDeZn0TGXdQKCQZUPMnZetzYaj7rPja1uRqNBLhBvuqVFUwuV7OcpWqKxdb4YwdFmNSNo-MauVHA/s320/samosa+filling+with+some+indian+dish.JPG" alt="" id="BLOGGER_PHOTO_ID_5411852850514764690" border="0" /></a><br /><span style="font-size:130%;">Later in the week, I ate the leftover samosa filling with this nice Indian dish of black beans, chickpeas, and kale, but I can't for the life of me recall where I got the recipe from. Really. I have no idea what is was or anything, except that it was pretty good. And, my boss thought it smelled like crap. But it was really very tasty. Three and a half stars ***1/2.</span><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgKB5C97jM8cEoIq_Gi1CpBAiqPIlH0kq1xQ1MMmOMFbnhx4zwSQSqJmuXtOPpoHS-fEzGMCCVg0sV2XV4zf0m6Eywgvxrpeb7cqA6F7iwYQuipbwPmtYIwVa04Fj0Elxgps-sA/s1600-h/apple+pie+before.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgKB5C97jM8cEoIq_Gi1CpBAiqPIlH0kq1xQ1MMmOMFbnhx4zwSQSqJmuXtOPpoHS-fEzGMCCVg0sV2XV4zf0m6Eywgvxrpeb7cqA6F7iwYQuipbwPmtYIwVa04Fj0Elxgps-sA/s320/apple+pie+before.JPG" alt="" id="BLOGGER_PHOTO_ID_5411852181103574994" border="0" /></a><span style="font-size:130%;">Thanksgiving was a busy, busy day for me. I was stupid enough to try to make the entire traditional meal myself, when it was just Mr. PLV and me eating this year. But, when there are a few dishes that you each can't imagine the day without...well, let's just say we ate about four hours later than expected.<br /><br />This <span style="font-style: italic;"><span style="font-weight: bold;">Apple Pie</span></span> from <span style="font-style: italic;">The Vegan Table</span> was the first reason for the lateness of our meal (and my exhaustion). The crust kept sticking to the counter and I had to paste it all together over the filling. Not the prettiest pie in the world, but I haven't made a whole lot of pies...</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYje1Zc0NxAyh8LdCpaVN9ZC766s6ZoBpS_JTbhr_aSWbENptuC_OiKz_YtL9mcVpJG1dlU0tB8FGOWuC-VW_tNyLUJTtGUQmZpo5guhhOZlW8aM2RjHYOoz7kS3AMr9zR84hILQ/s1600-h/apple+pie+baked.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYje1Zc0NxAyh8LdCpaVN9ZC766s6ZoBpS_JTbhr_aSWbENptuC_OiKz_YtL9mcVpJG1dlU0tB8FGOWuC-VW_tNyLUJTtGUQmZpo5guhhOZlW8aM2RjHYOoz7kS3AMr9zR84hILQ/s320/apple+pie+baked.JPG" alt="" id="BLOGGER_PHOTO_ID_5411852187658897778" border="0" /></a><br /><span style="font-size:130%;">Then, I burned it a bit when I adjusted the oven. You see, our oven typically runs about 25 degrees higher than what the outside indicator says (we have an oven thermometer inside, so we know this), so I always have to turn it down a little bit. Well....I turned it UP a little bit. So, the first half hour it sizzled. Luckily, I caught it on the second half. The top actually is cinnamon, not burned. The filling collapsed a ton, so there was a large gap between filling and upper crust (I swear I packed those apples in!) but in the end it was very edible. Local apples made it a treat! Three and a half stars ***1/2.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijIDC9Mu0XSNj2yVyTR8-8aWQ8NHw9Ga4155Pb4__jsBXfRb25U6GMDz70cH_T4-4Kjg5_27x04McsUW_yWKlYvKSsjHbwoQIM0kYnM0KmTH3hZDraVTpy5IXS1sSVuuQPMWRnBw/s1600-h/roasted+chestnuts.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijIDC9Mu0XSNj2yVyTR8-8aWQ8NHw9Ga4155Pb4__jsBXfRb25U6GMDz70cH_T4-4Kjg5_27x04McsUW_yWKlYvKSsjHbwoQIM0kYnM0KmTH3hZDraVTpy5IXS1sSVuuQPMWRnBw/s320/roasted+chestnuts.JPG" alt="" id="BLOGGER_PHOTO_ID_5411854855468703602" border="0" /></a><span style="font-size:130%;">The other reason why we ate late that day was the chestnuts. I have roasted chestnuts before, so I was surprised when I 1) sliced my thumb while scoring them and 2) had such difficulty peeling them. They were just not peeling whole! The insides were all crumbly. It took me a half hour or more to peel these. Luckily, the recipe they were intended for needed them chopped anyway. Just a bad batch of chestnuts, I guess.<br /><br /></span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW39mdXvc5GTfWLKhWFBnoiAZemeft8O4NU4xCMi78CMEMnqOG2FuiM9svBU3NQceO3daxiyJKBSLsDSAWm7iQvE9kEUNeHgSC-cOl90bjZz0yzKGXpTdGHo0qt0aX0foJJdMt7Q/s1600-h/chestnut+stuffing.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW39mdXvc5GTfWLKhWFBnoiAZemeft8O4NU4xCMi78CMEMnqOG2FuiM9svBU3NQceO3daxiyJKBSLsDSAWm7iQvE9kEUNeHgSC-cOl90bjZz0yzKGXpTdGHo0qt0aX0foJJdMt7Q/s320/chestnut+stuffing.JPG" alt="" id="BLOGGER_PHOTO_ID_5411852169182894818" border="0" /></a><span style="font-size:130%;">This <span style="font-style: italic;"><span style="font-weight: bold;">Chestnut-Sausage-Sage Stuffing</span></span> from Vegetarian Times was a hit last year, and was amazing once again this year. In fact, maybe better! I used less liquid, so it wasn't as mushy AND I found these amazing Smoked Apple Sage sausages from <a href="http://www.fieldroast.com/products.htm">Field Roast</a> at our local Wegman's.<br /><br />Well, we ate stuffing and streuseled sweet potatoes, and homemade cranberry sauce (all recipes from last year!), along with canned corn, Tofurkey (still good!), mashed potatoes, and that apple pie (oh, and Mr. PLV had that green bean casserole, which I can't eat and don't care for anyway - although I do love those crunchy onion things) all week long. I was pretty done with Thanksgiving by this weekend. But, we have another Field Roast product in the freezer and nothing else to eat (Ok - so that's a lie - I am too tired to cook) until I get to the store, so it's a veggie roast and baked potatoes and canned green beans for tonight. Oh well - we are so incredibly lucky to have the amazing foods that we have and the life that we have here in America - I am blessed. Stay tuned in the next week or two for "The best recipes of 2009" and the conclusion of my resolutions!</span>Peace, Love and Veganismhttp://www.blogger.com/profile/02622549146897862600noreply@blogger.com5tag:blogger.com,1999:blog-31506296.post-77916241203856315862009-11-15T11:40:00.001-08:002009-11-15T12:08:11.784-08:00Back in Business<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8HGBUjCvCajnP4UuqtmXepePK2VuPQtxXVBlgRWoFsR5RevTY5-FTW4bPZVMIiNzQoW5y4auyX02I1_UI4D8EU6LrRjoeSXtFvO8LMruzskA9nFKBbTt3_Srg1bQEQ9GjnycYiQ/s1600-h/Pumpkin+Pie+Brownie.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8HGBUjCvCajnP4UuqtmXepePK2VuPQtxXVBlgRWoFsR5RevTY5-FTW4bPZVMIiNzQoW5y4auyX02I1_UI4D8EU6LrRjoeSXtFvO8LMruzskA9nFKBbTt3_Srg1bQEQ9GjnycYiQ/s320/Pumpkin+Pie+Brownie.JPG" alt="" id="BLOGGER_PHOTO_ID_5404418337580993346" border="0" /></a><span style="font-size:130%;">I never thought the day would come when I would have a) no energy to cook, b) no desire to look at recipes, and c) no taste for sweets. Luckily, those days are quickly fading, although Baby to Be is still giving me the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">woozies</span> over sweets, bitter greens, and too much citrus too early in the morning. I feel like I'm one of Pavlov's dogs, and I'm a little slow on the uptake, learning what I can and can't eat!<br /><br />Anyway, I was psyched that at least problems a) and b) are a thing of the past, although I'm often still too tired to cook much. However, I was able to crack open my new <span style="font-style: italic;">Vegan Cookies Invade Your Cookie Jar</span> by <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Moskowitz</span> and Romero, in order to make my first treat from this brand new cookbook: <span style="font-weight: bold;"><span style="font-style: italic;">Pumpkin Pie Brownie!</span></span> Yes, it was as good as it sounds and looks. Funny thing, though - I'm not much of a chocolate person! Anyway, the pumpkin on top was "just right - not too much" as confirmed by a friend who's not big on pumpkin, and the brownie part was deliciously <span class="blsp-spelling-error" id="SPELLING_ERROR_2">fudgy</span>. It was pretty easy, too. </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPDvwqbhztwqLLf5nAafTmeEqvZI6529xE8HgM_p4EULjf4z4-9Gc6_cbziO5bTQObTlP_cgYmEqKwQBlDvqAwmGc2CiSmsn-3sbxxGJNEAZfwhzWbRRjGWI3EvGsKZj84lGcLGw/s1600-h/Pumpkin+Pie+Brownie+slice.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPDvwqbhztwqLLf5nAafTmeEqvZI6529xE8HgM_p4EULjf4z4-9Gc6_cbziO5bTQObTlP_cgYmEqKwQBlDvqAwmGc2CiSmsn-3sbxxGJNEAZfwhzWbRRjGWI3EvGsKZj84lGcLGw/s320/Pumpkin+Pie+Brownie+slice.JPG" alt="" id="BLOGGER_PHOTO_ID_5404418335556025506" border="0" /></a><br /><span style="font-size:130%;">The perfect fall dessert! Three and a half stars ***1/2, only because I thought the topping came out too dark and again, that chocolate thing of mine...</span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhko6UZUK99p3EUfiIKeo0lk7eWr2Cp2SHMHAF1f3-_lKyvTsziOIOVNZhzOX82htxb2XBFJohmehKRwqIIjBjxMjHQfQvdZ9MzxaFK4LIAkSuxKeuG_34Gj_HfyRJS3WBeKhEC3Q/s1600-h/pomegranate+being+opened.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhko6UZUK99p3EUfiIKeo0lk7eWr2Cp2SHMHAF1f3-_lKyvTsziOIOVNZhzOX82htxb2XBFJohmehKRwqIIjBjxMjHQfQvdZ9MzxaFK4LIAkSuxKeuG_34Gj_HfyRJS3WBeKhEC3Q/s320/pomegranate+being+opened.JPG" alt="" id="BLOGGER_PHOTO_ID_5404418162406650434" border="0" /></a><span style="font-size:130%;">On a healthier note, after a recent Veg Group meeting, I was inspired to buy and try opening a pomegranate for the first time! As suggested, I scored the fruit's skin, then opened it up in a bowl of water. As also predicted, the seeds fell to the bottom and the rest floated to the top where I could skim it off!</span><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAUhfdRnpHeTG08tlJNTQ4etIfKsgsoKnMesYShfafPzjRNkREpm0cVXeUyctAma8vSLN9R50mPHED6lxBNmwnQLRxp6kIizfDztkeC1EpdLS0TuDPxGP4ZNSt_N6OoN259M2Tjg/s1600-h/pomegranate+seeds.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAUhfdRnpHeTG08tlJNTQ4etIfKsgsoKnMesYShfafPzjRNkREpm0cVXeUyctAma8vSLN9R50mPHED6lxBNmwnQLRxp6kIizfDztkeC1EpdLS0TuDPxGP4ZNSt_N6OoN259M2Tjg/s320/pomegranate+seeds.JPG" alt="" id="BLOGGER_PHOTO_ID_5404418160857458946" border="0" /></a><span style="font-size:130%;">It took a little bit longer to dig out all the seeds, but there was basically no mess and no cleanup! Yummy treat in no time. The seeds are crunchy but sweet and tangy. Great antioxidants and just plain good!</span><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieafvnPXjfvd-L5jluw6pzp9u6w6qmhIW53kWgqyCzYx2uaNNI2rj09ujtuNw65y5zO8JXLoOfYBOb_LfsDRGvrvltQKjq99o7JSQf_R5dm08_H4y9Bpa3O9x0Reghvdm-Sec2mA/s1600-h/Palak+Soyabina+Paneer.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieafvnPXjfvd-L5jluw6pzp9u6w6qmhIW53kWgqyCzYx2uaNNI2rj09ujtuNw65y5zO8JXLoOfYBOb_LfsDRGvrvltQKjq99o7JSQf_R5dm08_H4y9Bpa3O9x0Reghvdm-Sec2mA/s320/Palak+Soyabina+Paneer.JPG" alt="" id="BLOGGER_PHOTO_ID_5404418150694434594" border="0" /></a><span style="font-size:130%;"> I haven't really craved anything with this pregnancy, but sometimes I'll think about a past meal and think, "I really want that again!" Despite my aversion to greens (I literally gagged and had to walk away while cutting up the spinach for this dish), I really wanted this from <span style="font-style: italic;"><span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Palak</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Soyabina</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Paneer</span></span> </span>from <span style="font-style: italic;">ED&<span class="blsp-spelling-error" id="SPELLING_ERROR_6">BV</span>. </span>It is pretty easy to make (just marinate and crisp up the tofu cubes, which Mr. <span class="blsp-spelling-error" id="SPELLING_ERROR_7">PLV</span> said tasted very similar to the traditional cheese) and then wilt the greens with some spices and tomatoes, puree, and add the tofu back in. Not too spicy and a good way to be sneaky with my greens (although not very sneaky - this is pretty obvious).</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDmYpnMBUQJsOJKFHG7afX3MhPalwO6wHuNogSd8495sEINzBrPH-q5rJe-R-V1rzgUu5xB6KErdLYZN5XQI9NSybCxbmYbR-BXqr6aRHZCY__tX6ZCrJ1ag6eB58p5Pvjt5Xslg/s1600-h/chickpea+cutlet+with+pasta+and+beans.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDmYpnMBUQJsOJKFHG7afX3MhPalwO6wHuNogSd8495sEINzBrPH-q5rJe-R-V1rzgUu5xB6KErdLYZN5XQI9NSybCxbmYbR-BXqr6aRHZCY__tX6ZCrJ1ag6eB58p5Pvjt5Xslg/s320/chickpea+cutlet+with+pasta+and+beans.JPG" alt="" id="BLOGGER_PHOTO_ID_5404418142455079138" border="0" /></a><br /><span style="font-size:130%;">Meanwhile, we had some pasta sauce to use up, so I snuck some gluten-free pasta (rice, amaranth, and <span class="blsp-spelling-error" id="SPELLING_ERROR_8">quinoa</span>) into Mr. <span class="blsp-spelling-error" id="SPELLING_ERROR_9">PLV</span> alongside his highly praised <span style="font-style: italic; font-weight: bold;">Chickpea Cutlets</span> from <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_10">Veganomicon</span></span>. These are much better if you bake them (much more firm) but still, they are eerily like cutlets of an animal form, or like eggplant <span class="blsp-spelling-error" id="SPELLING_ERROR_11">parm</span>. Still, a familiar meal on a night with no time and little energy. The cutlets are wicked fast to make and can fry while the pasta is boiling. Three and a half stars ***1/2 - better if baked but we don't always have that kind of time! :) </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8JbFK1WPe7-ozxaGy4PJ7dK9kf6PYUFi5aw9n_nkC6w_7e-UCvyU2dYbMnyx-FjlWtY-ssFV3hc0RJLbJfWA225LWtG8i_UvGognxy_RGhrQGAHcZLdNS8hOOMcBFBew1Oi7xow/s1600-h/tempeh+reuben+with+sauce.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8JbFK1WPe7-ozxaGy4PJ7dK9kf6PYUFi5aw9n_nkC6w_7e-UCvyU2dYbMnyx-FjlWtY-ssFV3hc0RJLbJfWA225LWtG8i_UvGognxy_RGhrQGAHcZLdNS8hOOMcBFBew1Oi7xow/s320/tempeh+reuben+with+sauce.JPG" alt="" id="BLOGGER_PHOTO_ID_5404418137949269282" border="0" /></a><span style="font-size:130%;">I had to work this past Saturday - ugh - but really it's not so bad when you come home to a home-cooked meal by your hubby! He was craving these <span style="font-weight: bold;"><span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_12">Tempeh</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Reubens</span></span></span> that we've made several times before, so I gave in :) I had mine on Ezekiel bread (toasted with Earth Balance) and it was just as good as other breads I've had it with. The dressing was a little runny, so the photo isn't that great, but it was a comfort meal, to be sure! Marinated, grilled <span class="blsp-spelling-error" id="SPELLING_ERROR_14">tempeh</span>, hot sauerkraut, homemade Thousand Island dressing, all on toasted bread - so warm and crunchy! Four stars **** even with the sub par dressing. Well, that's it for this week's post. I was sick last Sunday (had just overdone it the week before) so I had tomato soup for dinner, not the Indian meal we had planned, but I'm going to go rest now, so that I'll have the energy to make samosas tonight! :) We'll have those alongside <span class="blsp-spelling-error" id="SPELLING_ERROR_15">chana</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_16">masala</span> and hopefully a spinach/tomato dish. I'm full just thinking about it! </span>Peace, Love and Veganismhttp://www.blogger.com/profile/02622549146897862600noreply@blogger.com2tag:blogger.com,1999:blog-31506296.post-35629758893101847722009-11-08T09:00:00.001-08:002009-11-08T09:34:18.949-08:00Two Exciting Things<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj11bqJ3y0N8j4kqHcLydzI4YTl6UetHwrAK1Q9XlaLgG3bN98NEDaUg7o5OnVTK9wD-6ecvaMb0sGB8_8moeImNCrLOSJdk1u6iqJmGcNNrbpLOeixvwf_KNibNLkE6eyNxgqF4g/s1600-h/Vegan+Cookies+Book.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj11bqJ3y0N8j4kqHcLydzI4YTl6UetHwrAK1Q9XlaLgG3bN98NEDaUg7o5OnVTK9wD-6ecvaMb0sGB8_8moeImNCrLOSJdk1u6iqJmGcNNrbpLOeixvwf_KNibNLkE6eyNxgqF4g/s320/Vegan+Cookies+Book.JPG" alt="" id="BLOGGER_PHOTO_ID_5401780535299047650" border="0" /></a><br /><span style="font-size:130%;">Two exciting things to share today...<br />I was pretty excited to get this new cookbook in the mail the other day. I already have the Vegan Cupcakes book and it's amazing. Usually, I would have already baked at least one thing by now. But life sometimes has other plans...<br /><br />I'll cut to the chase and share the other exciting thing, which basically blows the excitement of a new cookbook out of the water...we're expecting a baby in May!!!!!!!!! :) :) :) :) Yeah, I'm finally past the first trimester, and after last year's miscarriage, it's been an extremely anxious 13 weeks. Well, we didn't know for the first four weeks, but let me tell you - the rest was very long!! I'm so happy to be able to share this with people now, and even more happy for our future! Of course, the big question is, will this be a vegan baby? Well, the joke is, it has no choice for the first 9 months! </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODEF9dUTJadmrPOmV_hOYgB2lEOAgTE94eUXOgFrxANiMqPe9U19FgQLVaElpXs2is5kn6FT9zk30OtkWSPEESweJ_srXFnaIk2K66BoPkWLAWerKdf_cFvqbf9RmwsrwnDZPvQ/s1600-h/Popeye+Pasta.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODEF9dUTJadmrPOmV_hOYgB2lEOAgTE94eUXOgFrxANiMqPe9U19FgQLVaElpXs2is5kn6FT9zk30OtkWSPEESweJ_srXFnaIk2K66BoPkWLAWerKdf_cFvqbf9RmwsrwnDZPvQ/s320/Popeye+Pasta.JPG" alt="" id="BLOGGER_PHOTO_ID_5401781255960164594" border="0" /></a><br /><span style="font-size:130%;">At any rate, I haven't had any particular cravings with two exceptions: 1) I want hot, comforting meals and 2) I want soup. The sad part is, I have actually had an inability to eat two types of things that (for me) literally make life worth living: 1) dried fruit and 2) greens and some veggies. I mean, I live on those things!! I also have been nauseous when eating sweets, which is actually a great thing for my health! Weird, though, to lose your sweet tooth.<br />Unfortunately, we add a third confounder: I have had no desire to cook. Yes, you read that correctly. I have had no energy to cook, to desire to look at recipes, and just want to open a can and eat. Luckily for me, Amy's Organics makes some great soups! Now that I'm feeling a little better, </span><span style="font-size:130%;">I've been back in the kitchen as a sneaky pregnant momma, sneaking these foods into my body so I don't get nauseous and I keep getting my nutrients. </span><span style="font-size:130%;">As you can see from the above photo, <span style="font-weight: bold;"><span style="font-style: italic;">Popeye Pasta</span></span> is one way to get your greens in. I followed this recipe from ED&BV, which calls for wilting spinach into the pasta sauce. I even cut the work load for me (boy - evenings are rough!) by using jarred pasta sauce. And, I appeased Mr. PLV's craving for all things white, by using "regular" white pasta. This was sooo good and so easy! Four stars **** and very sneaky...</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGXticU6wVgd9khjBSToZZFH657Sc3Qgw4k75IvugcF4a9rm-UC46jTxol65nNnzq59ya2LvDNlIEEnCHMgniTCmlSHgBwjoBRRta35IDwe6tnGlI_A0-Lq_v40DQE2Ymv069j3A/s1600-h/Miso+green+beans.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGXticU6wVgd9khjBSToZZFH657Sc3Qgw4k75IvugcF4a9rm-UC46jTxol65nNnzq59ya2LvDNlIEEnCHMgniTCmlSHgBwjoBRRta35IDwe6tnGlI_A0-Lq_v40DQE2Ymv069j3A/s320/Miso+green+beans.JPG" alt="" id="BLOGGER_PHOTO_ID_5401780540010462114" border="0" /></a><br /><span style="font-size:130%;">One afternoon, I had the energy to whip up these <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1108281"><span style="font-style: italic;"><span style="font-weight: bold;">Walnut-Miso Green Beans</span></span>,</a> which my body still didn't care for at dinnertime, but was able to enjoy at lunch. I've made this recipe tons of times (gasp!) and just love the salty, nutty flavors. Plus, it's wicked easy. Four stars, as usual! ****</span><br /><span style="font-size:130%;">This would be a great dish for Thanksgiving.</span><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1zdwze3B2yDubcMG6fP0iTsImg6vkqhtpB6rAi039F3dJtFuMOB1Vo1MU-25E9jE5J_Rme6SiIZtF4-DDlAppeWAinF_0i2i8sz5_NlzkSfUrdginXsSK8s2eVXGYYV2gQm2sQg/s1600-h/Creamy+White+Bean+Soup.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1zdwze3B2yDubcMG6fP0iTsImg6vkqhtpB6rAi039F3dJtFuMOB1Vo1MU-25E9jE5J_Rme6SiIZtF4-DDlAppeWAinF_0i2i8sz5_NlzkSfUrdginXsSK8s2eVXGYYV2gQm2sQg/s320/Creamy+White+Bean+Soup.JPG" alt="" id="BLOGGER_PHOTO_ID_5401780537691426562" border="0" /></a><span style="font-size:130%;">Since soups were on my "yes" list (and a great way to get my veggies in - so sneaky!), Mr. PLV chose <span style="font-style: italic;"><span style="font-weight: bold;">Creamy White Bean Soup</span></span> from <span style="font-style: italic;">The Vegetarian Meat and Potatoes Cookbook</span>. This wasn't one of our favorites. It was good the first time around, but, unlike most soups, didn't really get better as reheats. It was just too thick and didn't have enough flavor. Too plain for me. Two and a half stars **1/2. Not very sneaky, either.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKk-62fkXxDHYlM9Nmn7OW8TaBwgrQ8N2gvzQbDOcw9JDRSOe7qAOYn1nXJ-I2Fqh5zu9pYJeOZE5Vzt3GwCKnaRaYjAvjaA9myhAfHdegdU_ne4RAiYVIzXz-0ajUedDV1xZ2jg/s1600-h/Gimmi+Chimis+better+pic.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKk-62fkXxDHYlM9Nmn7OW8TaBwgrQ8N2gvzQbDOcw9JDRSOe7qAOYn1nXJ-I2Fqh5zu9pYJeOZE5Vzt3GwCKnaRaYjAvjaA9myhAfHdegdU_ne4RAiYVIzXz-0ajUedDV1xZ2jg/s320/Gimmi+Chimis+better+pic.JPG" alt="" id="BLOGGER_PHOTO_ID_5401780523957783650" border="0" /></a><span style="font-size:130%;">Now that I'm getting past the, "I just want soup," phase, I still want to cook things that are quick and easy, because I'm just so tired in the evenings. Saturdays and Sundays are now our big meal days, and the rest of the weeks it's leftovers! These <span style="font-style: italic;"><span style="font-weight: bold;">Gimmi Chimmis</span></span>, also from ED&BV were certainly easy! Not so quick, as we pan-fried and then baked them, but the flavors were great. Basically, a spice, zucchini, tomato and bean filling, wrapped in tortillas. I absolutely recommend squeezing some lime on them as you eat, and we also added some cilantro and avocado. Yum! Three and a half stars ***1/2, only because we had to adjust the cooking temperatures and times because they were burning. Mine came out OK, but poor Mr. PLV had some black stuff to eat. </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAnjjVxYkJ0FTybPFtmI7IevpMc-kp4Gy7FSi_31uQvHb1JJwU2bRws1TepScWBFaDgEdrX_x26BD9jhgStWRW2s2p8KHB-RYCZsUKEA7CGmU3a0YeCg5VP5XXPIbbG5pB2fTbDA/s1600-h/Brussels+sprouts+on+the+club.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAnjjVxYkJ0FTybPFtmI7IevpMc-kp4Gy7FSi_31uQvHb1JJwU2bRws1TepScWBFaDgEdrX_x26BD9jhgStWRW2s2p8KHB-RYCZsUKEA7CGmU3a0YeCg5VP5XXPIbbG5pB2fTbDA/s320/Brussels+sprouts+on+the+club.JPG" alt="" id="BLOGGER_PHOTO_ID_5401780522693361474" border="0" /></a><br /><span style="font-size:130%;">So tonight, after the football games (because really, I do NOT feel up to mopping the kitchen floor!) and some other blogging, we'll try to make Indian samosas, one of my few remaining New Year's resolution challenges, alongside some chana masala. Oh, and I don't think I'll get to cookies today, but the Pumpkin-Brownies are calling my name! Meanwhile, I leave you with a really cool picture of Brussels sprouts on the "club" from my local farmer's market. How cool!</span>Peace, Love and Veganismhttp://www.blogger.com/profile/02622549146897862600noreply@blogger.com6tag:blogger.com,1999:blog-31506296.post-18983806896574131082009-11-01T12:34:00.000-08:002009-11-01T13:10:48.630-08:00Comfort Food<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfFc_3g-Nj69nXDBy6SKgBA1-XyXCwQHWC-vCtB2MpkIUXry-vG9a3-z4pEsK1LT-NrRPOhck5FA7SQ_69vNx2UHaMwru56wUsqGLgeyRsixJG_Fxn4c2zZUo-YfuP_DeOhEhSaA/s1600-h/meatloaf.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfFc_3g-Nj69nXDBy6SKgBA1-XyXCwQHWC-vCtB2MpkIUXry-vG9a3-z4pEsK1LT-NrRPOhck5FA7SQ_69vNx2UHaMwru56wUsqGLgeyRsixJG_Fxn4c2zZUo-YfuP_DeOhEhSaA/s320/meatloaf.JPG" alt="" id="BLOGGER_PHOTO_ID_5399237699488454354" border="0" /></a><span style="font-size:130%;">These past few weeks, I've really been craving warm, comfort food, even though it hasn't been that cold. Last night, on Halloween, it was still in the 60s as the last trick-or-treaters came to our door! Today, the first day of November, however, is quintessential fall weather - cool, dreary, drizzling...which makes the leaves too wet to rake - oh well! :) </span><br /><br /><span style="font-size:130%;">Last weekend, Mr. PLV wanted vegan meatloaf, so vegan meatloaf it was. He was out of town, so this was my project. I actually made it the day before, since, according to the directions, it is more firm after a night in the fridge. Well, I'm not sure that it was really that much more firm, but it was certainly delicious! It had a great texture, good flavor and tasted awesome with ketchup! Our only critique was that it was way too salty. I followed the first version of <a href="http://veganfeastkitchen.blogspot.com/2007/01/good-meatless-loaf-and-gluten-free.html">this recipe</a> (from Notes from the Vegan Feast Kitchen, by Bryanna Grogan) which called for vegan "ground round." I'm not one much for using fake meat things, but this was pretty tasty! But I guess with all the salt in that, plus soy sauce and table salt, it was just too much. As you can see by the photo above, Mr. PLV also doused his with (salty) homemade (vegan of course) gravy. Oh well. It was easy, yum, and definitely comforting! Three solid stars ***.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5L6FuzUoecgq5Qe-5RCSRdTSMLZhwrauhMwaTwjK69TIwt8tX4zWrKF_OW9a6RPxBHTD_-3xqQn0DTSNKE7HpsJgzJokY27sLOX5qMGIib-PA3_50VHw2K48zKYRsehjoTsS_Gw/s1600-h/vegetable+soup+with+corn+dumplings.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5L6FuzUoecgq5Qe-5RCSRdTSMLZhwrauhMwaTwjK69TIwt8tX4zWrKF_OW9a6RPxBHTD_-3xqQn0DTSNKE7HpsJgzJokY27sLOX5qMGIib-PA3_50VHw2K48zKYRsehjoTsS_Gw/s320/vegetable+soup+with+corn+dumplings.JPG" alt="" id="BLOGGER_PHOTO_ID_5399237702510512866" border="0" /></a><br /><span style="font-size:130%;">By far our favorite dish this week was this <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=231718"><span style="font-weight: bold;"><span style="font-style: italic;">Vegetable Soup with Corn Dumplings</span></span></a> from Cooking Light. I made this when it was published in their magazine eight years ago (gasp!) and decided that (drum roll here)...I wanted to make it again. Yeah, yeah, I know - what a shocker - me making a meal twice! Actually, I think this could be the third time I've made this. It's not that difficult and has lots of veggies: corn, tomatoes, sweet potatoes, beans, zucchini, onion, garlic...and of course the tender, chewy corn dumplings! These tend to fall apart in the soup, so be careful about the mixture (add more flour than called for and don't let it simmer too hard). We both agreed that this is one of our favorite soups ever! Spicy, salty, sweet, savory - just about perfect. Go follow the link and make it soon! Four stars ****.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMYE-yhsLCpqY2O_vs2gVJEQ8jGEuv5-fzHL_291VKbR3k_Lc3YS7G8SPMyU-tO3Nnmg-6BR2hT11UKp3vksb2a0TnjNhtADwDb2E1Pegef244pQR5anIB85tQjChAfjf0or01-A/s1600-h/grilled+cheese+with+soup.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMYE-yhsLCpqY2O_vs2gVJEQ8jGEuv5-fzHL_291VKbR3k_Lc3YS7G8SPMyU-tO3Nnmg-6BR2hT11UKp3vksb2a0TnjNhtADwDb2E1Pegef244pQR5anIB85tQjChAfjf0or01-A/s320/grilled+cheese+with+soup.JPG" alt="" id="BLOGGER_PHOTO_ID_5399237692867067634" border="0" /></a><br /><span style="font-size:130%;">Last but not least, I had a craving for grilled cheese and tomato soup. Unfortunately, Campbell's tomato soup contains high fructose corn syrup - yuck. But I made do for now. Chreese makes a very good cheese mix, which you cook up on the stove. Mine was a little thick, but once you reheated it, it was fine. On Ezekiel bread, toasted in the pan, it was perfect! Creamy, crunchy, gooey, warm, yum. Don't forget to dip it in the soup! Four stars ****. Tonight's comfort food? Creamy White Bean Soup and roasted Brussels sprouts with garlic. "Is it hard being vegan?" someone recently asked me. "No," I replied with a smile, "It's delicious."</span>Peace, Love and Veganismhttp://www.blogger.com/profile/02622549146897862600noreply@blogger.com2tag:blogger.com,1999:blog-31506296.post-41303604633350125112009-10-25T17:30:00.001-07:002009-10-25T17:53:10.999-07:00Soup, chili and a bit of catch up<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgagDmjK_sbEgcTcWZe53_pQfC7S34oPEb_6rCD18WvaecDNG4nHs77uiQWvlfQJpomdWQAmCX3SK2Lt1BRAKlrtyn2itGnbQX8LqX4ca-9NSejgavEZiwS2DOnvXlof9G08ZfpxQ/s1600-h/Monkey+Minestrone+soup.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgagDmjK_sbEgcTcWZe53_pQfC7S34oPEb_6rCD18WvaecDNG4nHs77uiQWvlfQJpomdWQAmCX3SK2Lt1BRAKlrtyn2itGnbQX8LqX4ca-9NSejgavEZiwS2DOnvXlof9G08ZfpxQ/s320/Monkey+Minestrone+soup.JPG" alt="" id="BLOGGER_PHOTO_ID_5396700052328509506" border="0" /></a><span style="font-size:130%;">It's been a busy weekend, but I managed to get a hot meal on the table to match the cooler weather. Dreena's <span style="font-style: italic;"><span style="font-weight: bold;">Monkey Minestrone</span></span> soup from <span style="font-style: italic;">Eat, Drink and Be Vegan</span> has been a favorite ever since Mr. PLV made it for me when I was sick. I was hankering for a good soup and for some greens when I saw a minestrone recipe in Better Homes and Gardens. When I compared their recipe to Dreena's, I knew there was no comparison! Hers has so much more flavor and spice! Anyway, I did take BH&G's advice and added zucchini (well, summer squash) in lieu of the green beans, and several cups of kale instead of one of the cans of beans. I did use some great gluten-free elbow macaroni. The results? A huge pot of delicious comfort, ready to sustain me throughout the week! Four stars **** and one of my fav soups of all time. Just bursting with veggies (carrots, onion, garlic, corn, squash, kale), plus the pasta and kidney beans. A meal in a bowl!</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpuA6wpSfkSfF-waPhdTMXphRrk0POpTorM-jbbwWLEIzyNDPgI1jW5wMobo_O7IeMuFcF26pJdgLDXF1_7y5ovjW4mkfS6ObLO7CAwx6EHV5RF03XfvbkEbdaL-I56M5dan7KdA/s1600-h/west+coast+chili.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpuA6wpSfkSfF-waPhdTMXphRrk0POpTorM-jbbwWLEIzyNDPgI1jW5wMobo_O7IeMuFcF26pJdgLDXF1_7y5ovjW4mkfS6ObLO7CAwx6EHV5RF03XfvbkEbdaL-I56M5dan7KdA/s320/west+coast+chili.JPG" alt="" id="BLOGGER_PHOTO_ID_5396700036746407858" border="0" /></a><br /><span style="font-size:130%;">Meanwhile, Mr. PLV was craving a chili, so we opened up <span style="font-style: italic;">Vegetarian Meat and Potatoes</span> by Robertson and found this <span style="font-style: italic;"><span style="font-weight: bold;">West Coast Chili.</span></span> It was delicious! I left off the olives - that was just too weird for me - but the avocado and sourdough bread on the side were perfect! Nice and filling and very easy. Four stars ****.</span><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioiJpxQwjRyy4mbYGYrRlyZFWcnV5xFHApUFCyU82L2FkOOcA2HQVYQnSYgc4NRyYWx3sG4ZcGyHG7r1oU_-a22vUWchf7OlV59QksCUH2ui7HNIWem9yFD19rB1CnYuDl-WCCDA/s1600-h/seitan+stir+fry.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioiJpxQwjRyy4mbYGYrRlyZFWcnV5xFHApUFCyU82L2FkOOcA2HQVYQnSYgc4NRyYWx3sG4ZcGyHG7r1oU_-a22vUWchf7OlV59QksCUH2ui7HNIWem9yFD19rB1CnYuDl-WCCDA/s320/seitan+stir+fry.JPG" alt="" id="BLOGGER_PHOTO_ID_5396700046989571442" border="0" /></a><span style="font-size:130%;">Finally, I was trying to use up a box of seitan I had accidentally bought (I rarely buy it because it's so expensive - over $4 for an eight-ounce box! Compare that to a couple of bucks for about 5 pounds homemade...). Thus, our own seitan stir fry was born. Just browned the seitan (yum!), stir fried the veggies in toughness order (i.e. broccoli first, mushrooms last) and added some Bragg's for flavor! I also added some hoisin sauce at the end on my portion. Served atop brown rice, although Mr. PLV prefers white! </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ07dqEyEngh79nkck-OFY2SXXWf2qvq_t_4GylfeN9Zallib58eMOdm-WuJGEUUy7Ch6ynWsiP09ippXc2CdgaoCzM6qrUObm8nKlRAYHVTTWv3rqUNW1HE6dBOb4FIxf1AaNKg/s1600-h/Veg+Presentation+books.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ07dqEyEngh79nkck-OFY2SXXWf2qvq_t_4GylfeN9Zallib58eMOdm-WuJGEUUy7Ch6ynWsiP09ippXc2CdgaoCzM6qrUObm8nKlRAYHVTTWv3rqUNW1HE6dBOb4FIxf1AaNKg/s320/Veg+Presentation+books.JPG" alt="" id="BLOGGER_PHOTO_ID_5396700788407966386" border="0" /></a><span style="font-size:130%;">Some older photos from the month...these are from the presentation I did for Vegetarian Month, back in early October. These are just some of the books that our library system owns! All vegan or vegetarian cookbooks and some animal rights stuff, too.<br /><br /></span><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpDzZ1sk_a6nLx9nu13Cgm1Y_1-LLvQHYWuDvwtdUn3v3BjmdU78ty3w93FpP1ZNCv_rB5366ByQDjVAiP4uV8gKBfpPd15pOU8i3HiaNjMmTuYbjL1JtJxq_-MR0WZowQjPjINQ/s1600-h/Veg+Presentation+choc+PB+pretzel+pie.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpDzZ1sk_a6nLx9nu13Cgm1Y_1-LLvQHYWuDvwtdUn3v3BjmdU78ty3w93FpP1ZNCv_rB5366ByQDjVAiP4uV8gKBfpPd15pOU8i3HiaNjMmTuYbjL1JtJxq_-MR0WZowQjPjINQ/s320/Veg+Presentation+choc+PB+pretzel+pie.JPG" alt="" id="BLOGGER_PHOTO_ID_5396700787522644306" border="0" /></a><span style="font-size:130%;">Of course, you have to lead them into temptation with dessert! This chocolate peanut butter pie with peanut butter pretzels on top is a cinch to make. Recipe in Vegetarian Times magazine.</span><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAhge4VD2soAw6HPhDJ6FTZNNfoALVs7jK9et3dSMvKfiXVYkibIKXKzGsGRbLPv1JjpMQ1ee3WWBA-chSM_lNQI44fksndd_kJATcbAlBImOFLqt_FvxAgHxkhyAeK_ENIMyaRQ/s1600-h/Veg+Presentation+coconut+fudge.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAhge4VD2soAw6HPhDJ6FTZNNfoALVs7jK9et3dSMvKfiXVYkibIKXKzGsGRbLPv1JjpMQ1ee3WWBA-chSM_lNQI44fksndd_kJATcbAlBImOFLqt_FvxAgHxkhyAeK_ENIMyaRQ/s320/Veg+Presentation+coconut+fudge.JPG" alt="" id="BLOGGER_PHOTO_ID_5396700787358652626" border="0" /></a><span style="font-size:130%;">This coconut fudge is a mainstay at any sweet gathering for me. Wicked easy and so rich! From <span style="font-style: italic;">My Sweet Vegan.</span></span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwx4csSaI2Ynyx870njfcND2ejl8A5-XSm46eNczSGs_FRc6p2S8hr8fhvp8BcnVb3hFZ7-cJwyfmaxsfEqEbwfbCQqc1APa2SlnTS3_GT3fztWqILRTXSiuVjRx9mvCbMnpUnig/s1600-h/Veg+Presentation+table+of+goodies.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwx4csSaI2Ynyx870njfcND2ejl8A5-XSm46eNczSGs_FRc6p2S8hr8fhvp8BcnVb3hFZ7-cJwyfmaxsfEqEbwfbCQqc1APa2SlnTS3_GT3fztWqILRTXSiuVjRx9mvCbMnpUnig/s320/Veg+Presentation+table+of+goodies.JPG" alt="" id="BLOGGER_PHOTO_ID_5396700781701336466" border="0" /></a><span style="font-size:130%;">I also made Snickerdoodles, Cookies and Cream cupcakes, Pumpkin Oatmeal cookies, and Macadamia Nut Blondies. Phew! Some people went home with stomachaches, they ate so much :)</span><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibDzQSGlni0nW_OWmjRZ8Ci2-MoEEZSqTK1sISgjVWgT_gto0pDI8OW29YioYn8HJ1Dkq6O8K9VvkGtRf0VrTVZ4Qgkb3DkSRlH9z7B-Y86aaCLz4ANXHGVOxAzOvpylZz2J9ZlA/s1600-h/Green+Festival+soul+food+restaurant.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibDzQSGlni0nW_OWmjRZ8Ci2-MoEEZSqTK1sISgjVWgT_gto0pDI8OW29YioYn8HJ1Dkq6O8K9VvkGtRf0VrTVZ4Qgkb3DkSRlH9z7B-Y86aaCLz4ANXHGVOxAzOvpylZz2J9ZlA/s320/Green+Festival+soul+food+restaurant.JPG" alt="" id="BLOGGER_PHOTO_ID_5396700793167922850" border="0" /></a><span style="font-size:130%;">And last but not least, it was thrilling to attend the D.C. <a href="http://www.greenfestivals.com/">Green Festival</a>, sponsored by Green America and various other great organizations. It's a yearly event, held throughout the U.S., featuring speakers and tons of booths with fair trade, organic, sustainable, earth-conscious groups and businesses. All the food there was vegetarian or vegan (because it's the best for the planet - yeah!), and there were no trash cans - just recycling, compost (all plates, etc, were biodegradable), etc. There were tons of great groups there, including Food Not Bombs. I had an amazing piece of Hemp Baklava - wow!- among other things. This restaurant here is Soul Vegetarian, which features southern-style home cooking. I opted for Nirvana's Indian fare and it was hot but excellent! Can't wait for next year - I'm going to go both days this time instead of one, because there was just so much to see! Happy Halloween!</span>Peace, Love and Veganismhttp://www.blogger.com/profile/02622549146897862600noreply@blogger.com3tag:blogger.com,1999:blog-31506296.post-53737288884644422072009-10-18T12:14:00.001-07:002009-10-18T13:39:57.261-07:00Road Trip!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJsILAhKVmafTG96C5NOd6rGgwjHVfqFIDrkjffvLI8qrxx6X1_7o2NLuhkoyOmPduf5-v_SEFo3mZxXRz_x7YhTZMnpsJ0OBHUUQxjahe1i1f4mIEcZpm7c7SEDDEefUhyusa0A/s1600-h/Farm+Sanc+6th+anniversary+snowy+morning.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJsILAhKVmafTG96C5NOd6rGgwjHVfqFIDrkjffvLI8qrxx6X1_7o2NLuhkoyOmPduf5-v_SEFo3mZxXRz_x7YhTZMnpsJ0OBHUUQxjahe1i1f4mIEcZpm7c7SEDDEefUhyusa0A/s320/Farm+Sanc+6th+anniversary+snowy+morning.JPG" alt="" id="BLOGGER_PHOTO_ID_5394027607001442562" border="0" /></a><br /><span style="font-size:130%;">Yes, it is mid-October and yes, that is snow. No, it's not in Virginia, but it actually did snow in VA this weekend! The snow would have been fun and pretty if we hadn't spent the entire day driving in rain/snow. We were heading to Watkins Glen, NY, home of<a href="http://www.blogger.com/www.farmsanctuary.org"> Farm Sanctuary</a><a href="http://www.farmsanctuary.org/">, </a>to celebrate our 6th wedding anniversary. If you're not familiar with this incredible organization, I urge you to check out the link above (OK - the link is not taking in Blogger...it's: www.farmsanctuary.org). We awoke to this scene the next morning. This is the gorgeous view from our cabin (they run a small B&B as well). You can see all the animal shelters/barns in the distance and maybe even that dark spot in the fields. That was a pig. </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipnX3HtNJlIrHMkQ-tXydyJl7EF-V9UU397mThvrJAgUFcFRHCrHCuy9JnLNvj9aMQHhvU_nYp6L94ozXKovBefxjDsfU2v6QUU3l240efDg0V1QBuFq6XliH0eM5PcgqAwEbrkg/s1600-h/Farm+Sanc+6th+anniv+view+of+barn+and+cabins.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipnX3HtNJlIrHMkQ-tXydyJl7EF-V9UU397mThvrJAgUFcFRHCrHCuy9JnLNvj9aMQHhvU_nYp6L94ozXKovBefxjDsfU2v6QUU3l240efDg0V1QBuFq6XliH0eM5PcgqAwEbrkg/s320/Farm+Sanc+6th+anniv+view+of+barn+and+cabins.JPG" alt="" id="BLOGGER_PHOTO_ID_5394027391859059938" border="0" /></a><span style="font-size:130%;">After an all-vegan(!) continental breakfast of pastries, muffins, bagels, fresh fruit, juice, tea, coffee, etc. (along with vegan cream cheese/butter/jam!), we had a personal tour of the farm. (We were the only visitors at that time, so it was really one guide and us two - cool!). This is a shot from one of the hills overlooking the People Barn (education center/visitors center) and cabins. I only had 18 pictures left in my camera, so I couldn't take photos of the inside of the People Barn. It was fabulous, with a whole wall of celebrity photos supporting the Farm and veganism, and life size gestation crates, veal crates, and battery cages. Lots of interactive things for kids and adults to learn about health and the (sad) lives of animals on factory farms. But really, an overall loving and positive message. The store was great, too! :)<br /><br />The first animals we met were the cows (actually, "cattle." Cows are the girls and steers are the boys - bulls are un-neutered. All the animals on the farm have been spayed or neutered, as it is the mission to rescue animals in need, not create more). I wish we could post the great photo of Mr. PLV, me and Snickers! Anyway, they were really beautiful and silent and large! They are huge because that is the way that they are bred. Sadly, they don't live as long because of this, and many develop weakened or broken legs because of the abnormal weight of their bodies.<br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjLTdDSHVKKGcU-PuJLWHGaGmVmDCo7d_TzBmDdTnjgsdSHh3J-76fkSUinecuulRkrlMLNBSydY0NBnqHz724ZUfj9YDvqA-lJdwjV_QQ8vJF9wJhtahSIH7-M3oyijpoFGYJog/s1600-h/Farm+Sanc+6th+anniv+Craig+with+turkey.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjLTdDSHVKKGcU-PuJLWHGaGmVmDCo7d_TzBmDdTnjgsdSHh3J-76fkSUinecuulRkrlMLNBSydY0NBnqHz724ZUfj9YDvqA-lJdwjV_QQ8vJF9wJhtahSIH7-M3oyijpoFGYJog/s320/Farm+Sanc+6th+anniv+Craig+with+turkey.JPG" alt="" id="BLOGGER_PHOTO_ID_5394032669582921010" border="0" /></a><br /><span style="font-size:130%;">Speaking of abnormal weight...the turkeys are in the same condition. They are bred to be huge especially in the breast area, and their legs can't support the weight. They are also <a href="http://newstandardnews.net/content/index.cfm/items/4124">artificially inseminated </a>because they cannot mate naturally, they are so overweight. Happily, despite the debeaking and de-toeing, these turkeys will live out their lives at the farm in a peaceful way. Here is a great shot of one of the turkeys "submitting" itself to be petted. It just stood there, waiting to be stroked!<br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRxGK4MxkgXaDKfjK-io_nzOVogPpajhxkcKeRzUHqd7ps43dDZTuKb3rVG5Ijn4Azcl8QfOIkcrEpNQHQ9mb2jnLh7DAH0FP4oHot1oHuanWLKSarwe7_HiJNiabZGwvYTvZuyg/s1600-h/Farm+Sanc+6th+anniv+turkey.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRxGK4MxkgXaDKfjK-io_nzOVogPpajhxkcKeRzUHqd7ps43dDZTuKb3rVG5Ijn4Azcl8QfOIkcrEpNQHQ9mb2jnLh7DAH0FP4oHot1oHuanWLKSarwe7_HiJNiabZGwvYTvZuyg/s320/Farm+Sanc+6th+anniv+turkey.JPG" alt="" id="BLOGGER_PHOTO_ID_5394027365847551810" border="0" /></a><span style="font-size:130%;">We learned that most turkeys are also bred white, because the darker feathers leave dark marks on their flesh and people like their meat to be "clean-looking." Yuck.</span><br /><span style="font-size:130%;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnb1l36YJN7D0QHSWe9AlntlAtDNh7S1DHnFYmlNvxFPe93HJuksHCzxoGW9q1FrXrXgGcyC8v0moXqdYaLyg7hRomeXuaFReb9pGs4tHv4d9wKc3XhGd2oNcSUo4FSIEG97VXBg/s1600-h/Farm+Sanc+6th+anniv+pygmy+goat.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnb1l36YJN7D0QHSWe9AlntlAtDNh7S1DHnFYmlNvxFPe93HJuksHCzxoGW9q1FrXrXgGcyC8v0moXqdYaLyg7hRomeXuaFReb9pGs4tHv4d9wKc3XhGd2oNcSUo4FSIEG97VXBg/s320/Farm+Sanc+6th+anniv+pygmy+goat.JPG" alt="" id="BLOGGER_PHOTO_ID_5394027356675243042" border="0" /></a><span style="font-size:130%;">We met the goats and sheep next. They were the friendliest of all! The goats nibbled at our jackets and some of the sheep pressed up against us to be petted. This adorable guy is called "Jerry Lee," I think, and is a pygmy goat. Check out his cool horns! Horns are "living" parts of these animals, much like our teeth, which have blood flowing through them. When they are cut off, it is very painful.</span><br /><span style="font-size:130%;"><br /><br /><br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWmmF9I97nvD07pRtavIsxCGdTmHxitiANY0FWthTXdQYXabKzyUXRg4MEyfcHOhQjoO-1xYbxc55D4a-JmtHcOC4wGhcSrQWWM0XPT6GAgybzq9bBL-kr4MLQwaIs94qgnpxtYg/s1600-h/Farm+Sanc+6th+anniv+goat+with+snow+jacket.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWmmF9I97nvD07pRtavIsxCGdTmHxitiANY0FWthTXdQYXabKzyUXRg4MEyfcHOhQjoO-1xYbxc55D4a-JmtHcOC4wGhcSrQWWM0XPT6GAgybzq9bBL-kr4MLQwaIs94qgnpxtYg/s320/Farm+Sanc+6th+anniv+goat+with+snow+jacket.JPG" alt="" id="BLOGGER_PHOTO_ID_5394026719946069314" border="0" /></a><span style="font-size:130%;">This elderly goat was lucky enough to get a special jacket to help keep him warm.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu8RleLkowpqlOpweR4y2rvgrgaJKnxYJfsXjJWC8KiM-lCDplRNV61wJw8KDWTnmhTbjh-p0Hp6O-r8zRwpwlh0fX8kgR8bBF1Z-xoTRQcVdMFQRz2JXpsqEoWUebzthLqOHsIQ/s1600-h/Farm+Sanc+6th+anniv+geese.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu8RleLkowpqlOpweR4y2rvgrgaJKnxYJfsXjJWC8KiM-lCDplRNV61wJw8KDWTnmhTbjh-p0Hp6O-r8zRwpwlh0fX8kgR8bBF1Z-xoTRQcVdMFQRz2JXpsqEoWUebzthLqOHsIQ/s320/Farm+Sanc+6th+anniv+geese.JPG" alt="" id="BLOGGER_PHOTO_ID_5394026712375038178" border="0" /></a><br /><span style="font-size:130%;">The rabbits were sheltered away, so we couldn't see those that day. The geese are apparently not the petting-type of animals, so we left those alone, too.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisQtOgwTD2RL59Z0RHXyzgeZfAFWVTTmBzKYZa4ZOMxP9NRpA6gqheoQwA0-QZNZfowVDiFpUw5g3XRvGj0yY0hHV3hDqLodU2TNzQOyLVX2zVlytCTPpsgAfMWU95y6atvknF2w/s1600-h/Farm+Sanc+6th+anniv+ducks+in+shed.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisQtOgwTD2RL59Z0RHXyzgeZfAFWVTTmBzKYZa4ZOMxP9NRpA6gqheoQwA0-QZNZfowVDiFpUw5g3XRvGj0yY0hHV3hDqLodU2TNzQOyLVX2zVlytCTPpsgAfMWU95y6atvknF2w/s320/Farm+Sanc+6th+anniv+ducks+in+shed.JPG" alt="" id="BLOGGER_PHOTO_ID_5394026700049091666" border="0" /></a><span style="font-size:130%;">The ducks were happy to be in their warm shed...</span><br /><span style="font-size:130%;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2QrIxW5jKbYRMYLRfag7ddTL79_Z-qy2Nr8K_XWAriR_UNE66mS9Y0iAqurVKJObbCiuaAJ_gfdRia5RRBDozmtLFQbBAgayEmVCClZLH91rHEYCiTcaoS0YccetbeZfW8bYbgQ/s1600-h/Farm+Sanc+6th+anniv+ducks+in+pond.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2QrIxW5jKbYRMYLRfag7ddTL79_Z-qy2Nr8K_XWAriR_UNE66mS9Y0iAqurVKJObbCiuaAJ_gfdRia5RRBDozmtLFQbBAgayEmVCClZLH91rHEYCiTcaoS0YccetbeZfW8bYbgQ/s320/Farm+Sanc+6th+anniv+ducks+in+pond.JPG" alt="" id="BLOGGER_PHOTO_ID_5394026689785653026" border="0" /></a><span style="font-size:130%;">or out in the cold, playing in their pool! Brrr!!</span><br /><span style="font-size:130%;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVRizl-o14MMiyV1uMCWlaqDK0z_BKBSlUFuX0tnae1pJ65gBZmeCbIRdseuDYBwZ_JETkEmJmCUZpWPpDTfEc4sSBMH3Cl93HQbrSGAXWo9CXHlLeI__Hqdk9HYSP7pcz5nhWVg/s1600-h/Farm+Sanc+6th+anniv+pig.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVRizl-o14MMiyV1uMCWlaqDK0z_BKBSlUFuX0tnae1pJ65gBZmeCbIRdseuDYBwZ_JETkEmJmCUZpWPpDTfEc4sSBMH3Cl93HQbrSGAXWo9CXHlLeI__Hqdk9HYSP7pcz5nhWVg/s320/Farm+Sanc+6th+anniv+pig.JPG" alt="" id="BLOGGER_PHOTO_ID_5394027345482242850" border="0" /></a><br /><span style="font-size:130%;">Of course, with the H1N1 scare, we had to stay pretty far away from the pigs, but they were cool all the same. Although it is a misnomer that they are dirty animals (they prefer to be clean and swim in water to cool off (they don't have sweat glands), but mud works very well, too!), it is unfortunately true that they love to eat (thus the phrase, "eat like a pig."). They are bred to have huge appetites.<br /><br /></span><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglyND9dBKWCNoFpuz4zRxevxlsfL8QjfFj_5FvmZ3olUggiZcB7OzjSyirUV6IgM4ARkBscigoPAtLhoLVQ1L0uWyIvZ-d0uZwZOsxqt-n7KUcbC4r6SoGho4pkw83lRssVLHpRA/s1600-h/Farm+Sanc+6th+anniv+Good+Groceries.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglyND9dBKWCNoFpuz4zRxevxlsfL8QjfFj_5FvmZ3olUggiZcB7OzjSyirUV6IgM4ARkBscigoPAtLhoLVQ1L0uWyIvZ-d0uZwZOsxqt-n7KUcbC4r6SoGho4pkw83lRssVLHpRA/s320/Farm+Sanc+6th+anniv+Good+Groceries.JPG" alt="" id="BLOGGER_PHOTO_ID_5394026735068168450" border="0" /></a><span style="font-size:130%;">After some more farm walking, we headed into town for lunch. We ate some cheese-less pizza at the local pizza joint (very good!). Then we headed to Good Groceries. If you are in Watkins Glen, you have to check this place out! It's on 4th street, just off of the main drag (N. Franklin St.). It has all kinds of cool vegan and earth-friendly stuff. We tasted some <a href="http://www.daiyafoods.com/">Daiya</a> cheese - very good! - and I bought some cool raw nuggets (one was fruit, the other a mix of veggies). Mr. PLV bought a vegan cookie. The owners are very friendly and know their stuff! They also have a lending library including videos - cool!</span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjknp6uHTnqfv4gy0351o13dyO1jPjqoaakETLDjEsC_uPcrF5Ij2LsfE0GXYZkLsbYzr6UzeWpt0TfjFNWONrR4vgvCAJJ8UNKBpMKyYiQ4_SjHQ8_QdIzHdXRMBPNweonEMV_FQ/s1600-h/Farm+Sanct+6th+anniv+gorge2.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjknp6uHTnqfv4gy0351o13dyO1jPjqoaakETLDjEsC_uPcrF5Ij2LsfE0GXYZkLsbYzr6UzeWpt0TfjFNWONrR4vgvCAJJ8UNKBpMKyYiQ4_SjHQ8_QdIzHdXRMBPNweonEMV_FQ/s320/Farm+Sanct+6th+anniv+gorge2.JPG" alt="" id="BLOGGER_PHOTO_ID_5394027631779823890" border="0" /></a><span style="font-size:130%;">Finally, we headed to the nearby Watkins Glen State Park, for a walk along this incredible natural gorge, carved by glaciers, melting glaciers, and running water. The park people put in these very natural-looking stairs that blended right in with the rocks. It was quite a hike up! If you look closely, you can see the people on the path down below.</span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQK9omUk8QK_rpMejLFUDx0tV6V3Ys934Ti-zgTJLV1uF0uFVI42fzq1OqeFo_sOo1RHiiTo5kUPCHfZFODF5k-suJpIHVX0utMFYBbWh3VWkJNwesFjDoDl3Yl_X_zBzQ6BzC8Q/s1600-h/Farm+Sanc+6thh+anniv+gorge.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQK9omUk8QK_rpMejLFUDx0tV6V3Ys934Ti-zgTJLV1uF0uFVI42fzq1OqeFo_sOo1RHiiTo5kUPCHfZFODF5k-suJpIHVX0utMFYBbWh3VWkJNwesFjDoDl3Yl_X_zBzQ6BzC8Q/s320/Farm+Sanc+6thh+anniv+gorge.JPG" alt="" id="BLOGGER_PHOTO_ID_5394027624952237634" border="0" /></a><span style="font-size:130%;">There were also tons of beautiful waterfalls. </span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhpPiyxfXOSL32glsQrdczuvtdg8znDKixVZs6BAjvLnwe4AdG0OhfWOpqGNAihCX48i_A4pt421UxhCMW0p06KiDURCqMGSO_TJO0768MSxy3So__U39jCgkKJruIKC5KdH-8VA/s1600-h/Farm+Sanctuary+6th+anniversary+rib+sammich.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhpPiyxfXOSL32glsQrdczuvtdg8znDKixVZs6BAjvLnwe4AdG0OhfWOpqGNAihCX48i_A4pt421UxhCMW0p06KiDURCqMGSO_TJO0768MSxy3So__U39jCgkKJruIKC5KdH-8VA/s320/Farm+Sanctuary+6th+anniversary+rib+sammich.JPG" alt="" id="BLOGGER_PHOTO_ID_5394027653194835698" border="0" /></a><span style="font-size:130%;"> We ate lots of great vegan food on this trip, including a yummy seitan rib sandwhich and a plate of pasta primavera at the <a href="http://www.roosterfishbrewing.com/">RoosterFish</a> (formerly the Crooked Rooster) which were both decent but over-priced. The cheeseless pizza at Jerlando's Pizza Co. was amazing despite the waitress' surly attitude when I asked about vegan cheese. We had decent Chinese at The House of Hong, although we were seated next to the cash register, facing the kitchen's swinging doors, and were rushed through our meal a bit. They have a separate vegetarian menu, but you have to ask for it. Why couldn't they just add it to their regular menu? But last and certainly best, we stopped by <a href="http://www.glenmountainmarket.com/">Glen Mountain Market</a> on the way home for some sandwiches for the road. We both got seitan bacon type sandwiches, his on homemade French baguette, mine on a spinach wrap. The girl who made our sandwiches was very, very nice and the whole place was very vegan-friendly! She knew automatically what was vegan. The homemade seitan slices were delicious and definitely four star lunches all around with chips and a pickle! The only sad part was the Styrofoam boxes :P This excellent place also has the wonderful pastries that the Farm Sanctuary B&B served us in the morning, and much of their place is "greened." Overall, a cold but pleasant trip! Next time, we'll try to make it over to Ithaca. </span>Peace, Love and Veganismhttp://www.blogger.com/profile/02622549146897862600noreply@blogger.com2tag:blogger.com,1999:blog-31506296.post-88973462468114975122009-10-05T16:21:00.000-07:002009-10-05T17:04:00.479-07:00World Vegetarian Month goodies!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh19nbgSkucP55Ll1AWwL2ZspTTqJVEKt_DdBD0kOk0KxgpfMlIXvbxW30MEVVXilzSoVT9cPDX901y5ehDUFe-Jc9f2oL079Q80R8MYDQjjyLKpjWNFALzGafgXsaH7Qbuex6RkA/s1600-h/orange+rum+cake.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh19nbgSkucP55Ll1AWwL2ZspTTqJVEKt_DdBD0kOk0KxgpfMlIXvbxW30MEVVXilzSoVT9cPDX901y5ehDUFe-Jc9f2oL079Q80R8MYDQjjyLKpjWNFALzGafgXsaH7Qbuex6RkA/s320/orange+rum+cake.JPG" alt="" id="BLOGGER_PHOTO_ID_5389262601259183554" border="0" /></a><span style="font-size:130%;">I had to start the post off with this photo. <span style="font-weight: bold;"><span style="font-style: italic;">Orange-Rum Cake</span></span> from <span style="font-style: italic;">Vegan with a Vengeance. </span>Can I tell you something? I don't normally brag about recipes, especially desserts, out loud and in person, at least. On this blog, sure, but usually I just smile and say thank you. Well, this cake was made for our monthly Veg Group meeting. I wasn't sure how it tasted before we cut into it, as you really can't sample a cake like you can cookies, if you're planning on serving it to others. Also, the batter wasn't anything to go crazy for (sometimes, you can tell right away by the batter). But this cake HOLY COW. It was <span class="blsp-spelling-error" id="SPELLING_ERROR_0">freakin</span>' amazing. Moist, fluffy, yet with a great crumb (due to some cornmeal), the slivered almonds setting off the orange glaze (which was supposed to be orange-rum, but it was just too early in the day for that). It was by far the best cake I've had in ages. I was worried that it was a little flat, but no - that was just right for the perfect little slice to melt in your mouth. Wow. Go make this! (and if you don't have the book yet, go get that, too!). If this could get five stars, it would ****</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1a7zOSSffykVFNYPTct597YnYe68TYZaVVySTRKLhDkF8IuaSsbNNIqsrG_xMYFumtZWdJOgadE9XGx6yqeqkvP8SHMZeMdMQiLPAPySC_GMuxpBaMkf9bUxDFEDgoUuGAVEBzA/s1600-h/tofu+broccoli+shiitake+stir+fry.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1a7zOSSffykVFNYPTct597YnYe68TYZaVVySTRKLhDkF8IuaSsbNNIqsrG_xMYFumtZWdJOgadE9XGx6yqeqkvP8SHMZeMdMQiLPAPySC_GMuxpBaMkf9bUxDFEDgoUuGAVEBzA/s320/tofu+broccoli+shiitake+stir+fry.JPG" alt="" id="BLOGGER_PHOTO_ID_5389262595624451106" border="0" /></a><br /><span style="font-size:130%;">Another shocker was this simple recipe, from no place in particular. We had <span class="blsp-spelling-error" id="SPELLING_ERROR_1">shiitake</span> mushrooms from our last <span class="blsp-spelling-error" id="SPELLING_ERROR_2">CSA</span> pick up of the year (boohoo!), and some broccoli leftover from salad fixings, and Mr. <span class="blsp-spelling-error" id="SPELLING_ERROR_3">PLV</span> wanted a tofu stir fry. So this was born. Just stir fried the tofu, took it out, stir fried the broccoli (both in sesame oil and water), then added some soy sauce and the mushrooms and combined everything back into the pan again with a dab or two of <span class="blsp-spelling-error" id="SPELLING_ERROR_4">hoisin</span> sauce! Amazing! One of the best stir fries I've ever made. Yum, yum, yum. Alongside some great brown rice, it was just perfect in my new dragon bowl :) Four stars ****.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihdMreRANMDifJ0cBFTmIZWRwfOH5sjLY1Rm27F3eYjQDQgGDbKeVklso9e2r0CjvwwOMfeGZQ7wDkscJ5g8l994LlJmeKkDQp1eSLjAh88g4GAq-QotpTuw6Vj-o3ae1a87Pdyw/s1600-h/aloo+gobi.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihdMreRANMDifJ0cBFTmIZWRwfOH5sjLY1Rm27F3eYjQDQgGDbKeVklso9e2r0CjvwwOMfeGZQ7wDkscJ5g8l994LlJmeKkDQp1eSLjAh88g4GAq-QotpTuw6Vj-o3ae1a87Pdyw/s320/aloo+gobi.JPG" alt="" id="BLOGGER_PHOTO_ID_5389262586419108322" border="0" /></a><span style="font-size:130%;">Meanwhile, another dish I've made before with success....<span style="font-style: italic;"><span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">Aloo</span> Gobi</span></span>. This time, it was from <span style="font-style: italic;">The Vegan Table.</span> It was pretty quick and easy to make, but as we were eating it I had several thoughts:<br />1) this should be spicier<br />2) this shouldn't have tomatoes in it<br />3) this should have peas!<br />So, this was very disappointing. Not in-edible, but just two and a half stars **1/2. I like the version in <span style="font-style: italic;">La <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Dolce</span> Vegan</span> much better.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiqZjDd9aADd9sRKM76F2yzZ2PpMV2-eV8fWt0Tdxe3cDftNFbWd8ACCtGN67V8sT9OaSB7Uqq_C1lhpEdY_0xKTQyDAflSNuvDWnfb8waWja0vyStBiBEcYvjiNsEESIu4qgrug/s1600-h/red+lentil+dal.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiqZjDd9aADd9sRKM76F2yzZ2PpMV2-eV8fWt0Tdxe3cDftNFbWd8ACCtGN67V8sT9OaSB7Uqq_C1lhpEdY_0xKTQyDAflSNuvDWnfb8waWja0vyStBiBEcYvjiNsEESIu4qgrug/s320/red+lentil+dal.JPG" alt="" id="BLOGGER_PHOTO_ID_5389262363675101026" border="0" /></a><br /><span style="font-size:130%;">To go with the <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Aloo</span> Gobi, this <span style="font-weight: bold;"><span style="font-style: italic;">Red Lentil Dal</span></span> (<span class="blsp-spelling-error" id="SPELLING_ERROR_8">dal</span> means "bean") was similarly disappointing. Not spicy enough and it was really watery. It also got way too mushy, although I was trying to cook some of the water out of it. Nothing like the photo (same cookbook as the previous dish). Two and a half stars **1/2. Better w/more cayenne and some salt.</span><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkB-UpwlOfL8oiSQNXztYeOILL3EDeuf_jS_2oZ2w-dnw3Com0GWLMi6z0M7JrSn3pP67LywN5M_XFGe-uQG3kyfGO3GcXYrM1UuObCHwl7ULoWZesfM8jWdds9y0vD6ivTMp0cQ/s1600-h/leek-spaghetti+squash+polenta.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkB-UpwlOfL8oiSQNXztYeOILL3EDeuf_jS_2oZ2w-dnw3Com0GWLMi6z0M7JrSn3pP67LywN5M_XFGe-uQG3kyfGO3GcXYrM1UuObCHwl7ULoWZesfM8jWdds9y0vD6ivTMp0cQ/s320/leek-spaghetti+squash+polenta.JPG" alt="" id="BLOGGER_PHOTO_ID_5389262358101615922" border="0" /></a><span style="font-size:130%;">One surprising dish that did <span style="font-style: italic;">not</span> disappoint was this <span style="font-weight: bold;"><span style="font-style: italic;">Leek-Spaghetti Squash <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Polenta</span></span></span> from <span style="font-style: italic;">Vegan Yum-Yum.</span> You cook the leeks and spaghetti squash, chop it up a bit, and put it into the <span class="blsp-spelling-error" id="SPELLING_ERROR_10">polenta</span> as it cooks! An amazing mix of flavors and nice and spicy! Yum-Yum is right! Ate this with the Hurry Up Alfredo sauce (which didn't taste much like <span class="blsp-spelling-error" id="SPELLING_ERROR_11">alfredo</span> but was very good!) over a nice big bed of lettuce. Mr. <span class="blsp-spelling-error" id="SPELLING_ERROR_12">PLV</span>, as much as fan of <span class="blsp-spelling-error" id="SPELLING_ERROR_13">polenta</span> as he is, didn't care for this<br />much, but I gave it four yummy stars! ****.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6xA9PDHMi5xwdqaFQ3WH_G9JEd1MPrGaNdemzbFAzrgPxuv2xZBz5SCaccB7Kp9Do_syPkV4nd5MXpG6Ocz-YhuyDyt5p3bQaWZPPYniWGBLfrqT-Zplss2Zpuc2o3D4RdrcuEg/s1600-h/braised+figs.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6xA9PDHMi5xwdqaFQ3WH_G9JEd1MPrGaNdemzbFAzrgPxuv2xZBz5SCaccB7Kp9Do_syPkV4nd5MXpG6Ocz-YhuyDyt5p3bQaWZPPYniWGBLfrqT-Zplss2Zpuc2o3D4RdrcuEg/s320/braised+figs.JPG" alt="" id="BLOGGER_PHOTO_ID_5389262341131410322" border="0" /></a><span style="font-size:130%;">Another four-star dish last week was the <span style="font-weight: bold;"><span style="font-style: italic;">Braised Figs Over Arugula</span></span> from <span style="font-style: italic;">The Vegan Table.</span> This was simply amazing and also pretty simple to make! I'm not a big fan of fresh figs (I love dried ones, though!) but braising them in a little butter and sugar, then putting them atop bitter arugula with a balsamic-reduction sauce - wow! </span><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy8gBKtS8Kj0byKWIZhm-QxFwZ_sYzM2VCERVPjO8ZxhXHVpB_bJ72S2azeL1WzBijv9NXeJWKDlub3Kz1_EbQ87Hu7ONF-c3uUG0EPHBfUDJfr54LFRPivwteEJ4kPPsGU4b5rA/s1600-h/braised+figs+on+arugula.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy8gBKtS8Kj0byKWIZhm-QxFwZ_sYzM2VCERVPjO8ZxhXHVpB_bJ72S2azeL1WzBijv9NXeJWKDlub3Kz1_EbQ87Hu7ONF-c3uUG0EPHBfUDJfr54LFRPivwteEJ4kPPsGU4b5rA/s320/braised+figs+on+arugula.JPG" alt="" id="BLOGGER_PHOTO_ID_5389262349877322258" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsA8yFwILFM-jPMvexnP2-tJiD5H-YyE9GOFzi1c1rzrUrgiHMDLcPvXq9eLYf_K7CgrrDpBcxHaVOfSD__rcp4N9mzyeEvAPEstYHgxiHdXuQ8yvBpH-SAliNC1g-iBrGQ9GQ2w/s1600-h/black+bean+squash+chili.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsA8yFwILFM-jPMvexnP2-tJiD5H-YyE9GOFzi1c1rzrUrgiHMDLcPvXq9eLYf_K7CgrrDpBcxHaVOfSD__rcp4N9mzyeEvAPEstYHgxiHdXuQ8yvBpH-SAliNC1g-iBrGQ9GQ2w/s320/black+bean+squash+chili.JPG" alt="" id="BLOGGER_PHOTO_ID_5389262331970328866" border="0" /></a><span style="font-size:130%;">Using up some of our many <span class="blsp-spelling-error" id="SPELLING_ERROR_14">CSA</span> squashes, I made an old standby: <span style="font-weight: bold;"><span style="font-style: italic;">Black Bean and Butternut Squash Chili</span></span> from <span style="font-style: italic;">Vegan Planet</span>. I loved the sweetness of the squash, Mr. <span class="blsp-spelling-error" id="SPELLING_ERROR_15">PLV</span> did not, but funny enough, he went back for thirds AND asked about it for leftovers during the week! He, he! Three solid stars ***, maybe more.<br /><br /></span><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-NG9uHDehaeInvU2Kps4JXwDPbSx8lq239O15kM6CD-EbS0EyQxhFXEL-BAMr3EFHQZg8NSSF2itAdGqw9CdyCw5RarYwJC8ISKmII8CTWKjtLrZNZOuhxOAU-nceg8_Cyz8yg/s1600-h/zucchini+and+eggplant+chips+with+roasted+tomato+sauce.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-NG9uHDehaeInvU2Kps4JXwDPbSx8lq239O15kM6CD-EbS0EyQxhFXEL-BAMr3EFHQZg8NSSF2itAdGqw9CdyCw5RarYwJC8ISKmII8CTWKjtLrZNZOuhxOAU-nceg8_Cyz8yg/s320/zucchini+and+eggplant+chips+with+roasted+tomato+sauce.JPG" alt="" id="BLOGGER_PHOTO_ID_5389261464905845266" border="0" /></a><span style="font-size:130%;">The last of our eggplant and zucchini (well I might get more eggplant but I'm kinda' burnt out on it) went into making these <span style="font-weight: bold;"><span style="font-style: italic;">Zucchini and Eggplant Chips with Roasted Tomato Sauce.</span></span> The sauce was homemade, using up some of the last tomatoes. These were breaded with <span class="blsp-spelling-error" id="SPELLING_ERROR_16">panko</span> (Japanese breadcrumbs) and baked, and were just so nice and crunchy! The sauce was also good on the aforementioned <span class="blsp-spelling-error" id="SPELLING_ERROR_17">polenta</span>, which we ate alongside this appetizer. Good stuff! I think this was a Veg News magazine online recipe - yup, it was, so I don't have a link for you...The sauce was from Vegetarian Times Oct 09 issue but it's not online yet. Three and a half stars ***1/2.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2WM2Qyu2n20h4oUkMU1ulaJe7xXaZ0c7_JXbgtsCJpD3eWUj4kAeYxrc2Vw5O91b0QpuurJ4I5TcXXyPHCd25A6giPuD_wI48WaCl7STwZcKw7_wOnQHkD_-eYPFRKVk671A05g/s1600-h/roasted+squash+seeds.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2WM2Qyu2n20h4oUkMU1ulaJe7xXaZ0c7_JXbgtsCJpD3eWUj4kAeYxrc2Vw5O91b0QpuurJ4I5TcXXyPHCd25A6giPuD_wI48WaCl7STwZcKw7_wOnQHkD_-eYPFRKVk671A05g/s320/roasted+squash+seeds.JPG" alt="" id="BLOGGER_PHOTO_ID_5389261439381276402" border="0" /></a><br /><span style="font-size:130%;">After baking the spaghetti squash for the <span class="blsp-spelling-error" id="SPELLING_ERROR_18">polenta</span>, I had these seeds on hand. I thought, "they <span style="font-style: italic;">look</span> like pumpkin seeds and really, a pumpkin is just a squash!" So into the oven they went. Well, OK, so I pan fried them, being short on time, following a couple of different recipes, with some vegan Worcestershire sauce (regular kind has anchovies - yuck!). They were <span class="blsp-spelling-error" id="SPELLING_ERROR_19">sooo</span> good! Four stars ****. Lots of great surprises this week and further proof that you don't need to eat meat to eat amazing food! Happy World Vegetarian Month everyone! See you at my presentation on Wed! :)<br /><br /></span>Peace, Love and Veganismhttp://www.blogger.com/profile/02622549146897862600noreply@blogger.com1tag:blogger.com,1999:blog-31506296.post-46319160869597139732009-09-26T11:15:00.000-07:002009-09-26T11:47:16.297-07:00Six Wicked Awesome Recipes!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGvYPTkRDCZ0jINqemQ5rwIUaI6VqWHUOwwll96HdlV7NyfGK_FrZ0BIxZi370naBquhuqz5ERlL7s9GKwRXGTg4Kq4X7nMaWzX0xYJ4LNDBy-Du2WKU9iCMKDAlsoaPqjJUeTVw/s1600-h/olive-millet+stuffed+zucchini+closeup.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGvYPTkRDCZ0jINqemQ5rwIUaI6VqWHUOwwll96HdlV7NyfGK_FrZ0BIxZi370naBquhuqz5ERlL7s9GKwRXGTg4Kq4X7nMaWzX0xYJ4LNDBy-Du2WKU9iCMKDAlsoaPqjJUeTVw/s320/olive-millet+stuffed+zucchini+closeup.JPG" alt="" id="BLOGGER_PHOTO_ID_5385843281488618386" border="0" /></a><span style="font-size:130%;">No major disappointments this week - in fact - I've six "wicked awesome" recipes to share! First off, I've been wanting to make these <span style="font-style: italic;"><span style="font-weight: bold;">Olive-Millet Stuffed Zucchini</span></span> from <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Vw</span>/<span class="blsp-spelling-error" id="SPELLING_ERROR_1">aV</span> for years - seriously. They were pretty darn awesome and Mr. <span class="blsp-spelling-error" id="SPELLING_ERROR_2">PLV</span> went back for seconds! With a mixture of millet, tomatoes, capers and <span class="blsp-spelling-error" id="SPELLING_ERROR_3">kalamata</span> olives, they were salty and not sweet at all, so they were right up his alley. I loved them, too. They aren't too difficult to make, except there was a lot of liquid left in the stuffing mixture that I had to drain off. Also, there was a huge amount of stuffing left over! Oh well - lunch for the week - yeah! Four stars for these babies ****.</span><br /><span style="font-size:130%;"></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLj-ag8wb5lKSlespJhZtrV5wBGHUuv1rmnlb0UhU8gyBdSVO00ZFza3DJHALfydcqPQbeCtuHrl38wpCTA-49Zx_z58xN8QQq7XKC2n3DbEVZEjDx5z_4SG2k8nF3emjJl7ePvA/s1600-h/carrot+cake+cupcakes+closeup.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLj-ag8wb5lKSlespJhZtrV5wBGHUuv1rmnlb0UhU8gyBdSVO00ZFza3DJHALfydcqPQbeCtuHrl38wpCTA-49Zx_z58xN8QQq7XKC2n3DbEVZEjDx5z_4SG2k8nF3emjJl7ePvA/s320/carrot+cake+cupcakes+closeup.JPG" alt="" id="BLOGGER_PHOTO_ID_5385842085960974706" border="0" /></a><br /><span style="font-size:130%;">Next up...<span style="font-weight: bold;"><span style="font-style: italic;">Carrot Cake Cupcakes with Cream Cheese Frosting</span></span> (vegan, of course!) from <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">VCTOTW</span>.</span> I still have yet to make all the cupcakes in this book, but I'm wondering if October being Vegetarian Month would be a good time to meet that challenge? Anyhow, these were really easy to make, although there was barely enough batter to fill all 12 tins, they didn't rise very high, and I had to make a double batch of frosting in order to have enough to pipe on with my frosting gun! </span><span style="font-size:130%;">However, they were moist, full of raisins, walnuts and of course lots of carrot, and certainly delectable! Luckily, I made these for a friend, so they didn't lurk in the house very long. :) Four stars, easy! **** (Oh, I made a second batch for work, so I snuck one cupcake into my mouth, that's how I know how awesome they taste!).</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFlW6nnsu-3hGecfmz9l_eS5WcK65JL5x7xWRYciePNPRQ6PppPhizTqRBasYlH8sfYLu3Z4uaMP-X9MP2IneZimogMx8FUVNIWPaXdIKDG8LIEVPC8SR900SD_t-iEJcL6SJHKQ/s1600-h/Strawberry+Coconut+Raw+Shake.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFlW6nnsu-3hGecfmz9l_eS5WcK65JL5x7xWRYciePNPRQ6PppPhizTqRBasYlH8sfYLu3Z4uaMP-X9MP2IneZimogMx8FUVNIWPaXdIKDG8LIEVPC8SR900SD_t-iEJcL6SJHKQ/s320/Strawberry+Coconut+Raw+Shake.JPG" alt="" id="BLOGGER_PHOTO_ID_5385842071459577698" border="0" /></a><br /><span style="font-size:130%;">On a slightly healthier note, <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">Ani's</span> Raw Food Kitchen Cookbook</span> gave me the recipe for these delicious <span style="font-weight: bold;"><span style="font-style: italic;">Strawberry Coconut Shake</span></span>! Three and a half delicious stars ***1/2. I sprinkled a little unsweetened coconut on top for presentation. <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Purty</span>! Filling enough for three lunches and of course very easy to make!</span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeYfssabhS7tjpuM6qfAhqYFxd9fsdMVdmIBTJelBWzvYfErzkBG9OAZ0AnsqzxwB3PizOlkSHb_vXS4-fXka8Mq1dfUdaEc7cAW0bOykxpfr7uA_DLeoKhShxLSzUUKJjYRUYEw/s1600-h/Moroccoan+Seitan+on+flatbread+w+carrot+almond+salad.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeYfssabhS7tjpuM6qfAhqYFxd9fsdMVdmIBTJelBWzvYfErzkBG9OAZ0AnsqzxwB3PizOlkSHb_vXS4-fXka8Mq1dfUdaEc7cAW0bOykxpfr7uA_DLeoKhShxLSzUUKJjYRUYEw/s320/Moroccoan+Seitan+on+flatbread+w+carrot+almond+salad.JPG" alt="" id="BLOGGER_PHOTO_ID_5385842067767772914" border="0" /></a><span style="font-size:130%;">I am very proud of my own <span class="blsp-spelling-error" id="SPELLING_ERROR_7">veganized</span> recipe, <span style="font-style: italic;"><span style="font-weight: bold;">Moroccan <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Seitan</span> on <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Flatbread</span> with Carrot-Almond Salad.</span></span> Originally a chicken recipe from <span style="font-style: italic;"><a href="http://www.amazon.com/Keep-Seasonal-Soups-Salads-Sandwiches/dp/0060583924/ref=sr_1_1?ie=UTF8&s=books&qid=1253990174&sr=1-1">Keep It Seasonal</a>, </span>I just used <span class="blsp-spelling-error" id="SPELLING_ERROR_10">seitan</span> for the chicken, and cut it into bite sized strips. The spice rub was a little watery, but it was <span class="blsp-spelling-error" id="SPELLING_ERROR_11">delish</span>! Mr. <span class="blsp-spelling-error" id="SPELLING_ERROR_12">PLV</span> even ate the carrot salad, which had raisins in it - <span class="blsp-spelling-error" id="SPELLING_ERROR_13">ahhh</span>! We didn't have time or energy to make the Coriander <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Flatbread</span>, so whole wheat pita breads (<span class="blsp-spelling-error" id="SPELLING_ERROR_15">unsplit</span>) made nice sandwich wraps. Four great stars! ****</span><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCQAtmIDhRxO1FfN4uXTSE4QXYtn_wafjNBoMyoyJxFf0n67Xs4JKMdaY51pxtNZ_ao22cNkvL_lR4aSaTm_t3OwEXWJrTEl2S4zQPeoEEOUUs8sbv9dYaUuZ7vpX3nxkwybhrBg/s1600-h/PB+cookies+closeup.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCQAtmIDhRxO1FfN4uXTSE4QXYtn_wafjNBoMyoyJxFf0n67Xs4JKMdaY51pxtNZ_ao22cNkvL_lR4aSaTm_t3OwEXWJrTEl2S4zQPeoEEOUUs8sbv9dYaUuZ7vpX3nxkwybhrBg/s320/PB+cookies+closeup.JPG" alt="" id="BLOGGER_PHOTO_ID_5385842063720515938" border="0" /></a><span style="font-size:130%;">And last but certainly not least, <span style="font-style: italic;">The Joy of Vegan Baking</span> brought us <span style="font-weight: bold;"><span style="font-style: italic;">Peanut Butter Cookies</span></span> with the ubiquitous cross-hatch on top. Mr. <span class="blsp-spelling-error" id="SPELLING_ERROR_16">PLV</span> had asked for these and they came out perfectly! Easy, too.<br /><br />The sixth recipe this week was from Vegetarian Times, modified slightly. In the most recent October 2009 issue, there was a recipe for Slow-Roasted Tomato Sauce, which I sped up (quick-roasted!) using <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Dreena's</span> ED&<span class="blsp-spelling-error" id="SPELLING_ERROR_18">BV</span> tip: 400 degrees <span class="blsp-spelling-corrected" id="SPELLING_ERROR_19">Fahrenheit</span> for 40-45 <span class="blsp-spelling-error" id="SPELLING_ERROR_20">mins</span>. I used the same herbs, though, and I used my handy-dandy immersion blender to turn the finished product into a sauce to use later this week. As summer has ended, so has our abundance of tomatoes, and the ones we're getting from the <span class="blsp-spelling-error" id="SPELLING_ERROR_21">CSA</span> now are kind of lacking flavor. So, in order to avoid getting more fruit flies in the house while they sat around (really! the flies are so bad! any tips on getting rid of them?), this recipe was key.<br /><br />Well, that's all for this past week! I'm off to do some reading and think about dinner, which will probably be Leek-Squash <span class="blsp-spelling-error" id="SPELLING_ERROR_22">Polenta</span> with a creamy white sauce, or if I'm too tired, "just" leftovers :)<br /></span>Peace, Love and Veganismhttp://www.blogger.com/profile/02622549146897862600noreply@blogger.com5tag:blogger.com,1999:blog-31506296.post-25915889682016368192009-09-20T17:14:00.001-07:002009-09-20T17:49:15.681-07:00Fall's A-Comin...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRbGj_RbS1o7azK9IVsuzz-wbX1RPb2FQecwycT-9GSQAA6vCARlrnTFVrPz5ueOWUrfJysa1mZ4mMi1x0QDQunvil2gUwn4rFDU5Uf0Er8gHudg5kg_EoXtOTaN4ijhHsAu3D_g/s1600-h/sweet+and+sour+tempeh+w+sweet+potatoes.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRbGj_RbS1o7azK9IVsuzz-wbX1RPb2FQecwycT-9GSQAA6vCARlrnTFVrPz5ueOWUrfJysa1mZ4mMi1x0QDQunvil2gUwn4rFDU5Uf0Er8gHudg5kg_EoXtOTaN4ijhHsAu3D_g/s320/sweet+and+sour+tempeh+w+sweet+potatoes.JPG" alt="" id="BLOGGER_PHOTO_ID_5383709131044488066" border="0" /></a><span style="font-size:130%;">I can't believe that fall is nearly here. Two more days, well just barely, and we will officially be over with summer! In my garden, I'm ready for changes. I am already tired of my tomatoes, have frozen some pesto from the basil, and recently planted some kale and lettuce, both of which should do well in the cooler temps.<br /><br />With the weather just slightly dipping into fall-like temperatures, I've been feeling more like hearty, cold weather meals. This <span style="font-weight: bold;"><span style="font-style: italic;">Sweet and Sour Tempeh with Sweet Potatoes</span></span> from <span style="font-style: italic;">Eat, Drink and Be Vegan</span> certainly fit the bill! Although a bit on the too-sweet side, even for me, I loved this recipe for its ease. Just chop, toss with the sauce, and bake! With pineapple and peppers and onions and topped with cashews , this was a great one-bowl dish. I could've had this over rice, but with a recent viral infection, I wasn't feeling like I needed more carbs after lying on the couch for days....However, three and a half stars for this delicious dish ***1/2.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhon6dlECUlEx3uvRstdKBKgg3wNar4Zto7arvaIJ-gmD4_0RpcnG__3S1w8mkKGyAd1dVlh1Xld6o2dJcltmvViuV1PzOyrM9WEQKZQQpdPJ9lQ1hcw63SDjiksYKdwB4HuOkhw/s1600-h/Stewed+Miso+Tofu+w+potatoes+mushrooms+and+crispy+kale.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhon6dlECUlEx3uvRstdKBKgg3wNar4Zto7arvaIJ-gmD4_0RpcnG__3S1w8mkKGyAd1dVlh1Xld6o2dJcltmvViuV1PzOyrM9WEQKZQQpdPJ9lQ1hcw63SDjiksYKdwB4HuOkhw/s320/Stewed+Miso+Tofu+w+potatoes+mushrooms+and+crispy+kale.JPG" alt="" id="BLOGGER_PHOTO_ID_5383709139265607874" border="0" /></a><br /><span style="font-size:130%;">Tonight, despite some sore losses in the NFL, I got around to making this wicked easy <span style="font-weight: bold;"><span style="font-style: italic;">Stewed Tofu and Potatoes in Miso Gravy</span></span> from <span style="font-style: italic;">Vegan with a Vengeance</span>. I picked this out for Mr. PLV, who is a big fan of potatoes and all things comfort-food, and then matched it with <span style="font-weight: bold;"><span style="font-style: italic;">Krispy Kale</span></span> from my newest cookbook, <span style="font-style: italic;">Vegan Yum Yum</span> ("my" meaning I own it, not that I wrote it of course). The kale was still a bit bitter for me, so I drizzled it with my favorite tahini sauce, but the meal itself was certainly easy and comforting. Unfortunately, my miso was way out-dated, and I had to leave that key ingredient out! It would have been so much yummier with the miso. However, I noted that the recipe also called for the miso early on, and then had it simmering for half an hour, so some of the benefits of the miso would have been null anyway (<a href="http://www.blogger.com/post-create.g?blogID=31506296">if you boil miso, it kills the probiotics</a>). Three stars for this one ***. Will definitely try again on a night when I'm feeling lazy and want some yummy miso.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqOnGn1Z8c36aSn7j_HE_zqcSw-t9TN6CV-Sy43JHayEolR14FVce2RlHn-3krxxXlUKgeOuZ-k1kUtt7oGYQoSuKSw6BU4KSdJ8gfCklAOB6iF_yiV-FUx1d4hkxa0XFra8y3dA/s1600-h/raw+chow+mein.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqOnGn1Z8c36aSn7j_HE_zqcSw-t9TN6CV-Sy43JHayEolR14FVce2RlHn-3krxxXlUKgeOuZ-k1kUtt7oGYQoSuKSw6BU4KSdJ8gfCklAOB6iF_yiV-FUx1d4hkxa0XFra8y3dA/s320/raw+chow+mein.JPG" alt="" id="BLOGGER_PHOTO_ID_5383709121559960082" border="0" /></a><br /><br /><span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-size:130%;">Chow Mein Memory</span></span></span><span style="font-size:130%;"> from <span style="font-style: italic;">The Complete Book of Raw Food</span> may be the last raw food dish I make for a while, only because of the seasonal change and my mental shift towards chilis and such. This consisted of raw butternut squash noodles (which were wicked hard to put through my spiralizer, due to the awkward shape of the peeled bulb), along with shiitake mushrooms soaked in Bragg's, pine nuts, green onions and some other things I can't remember. Not much, really. This was a fantastic, light lunch, w/lots of nutrients! Three stars ***. I love mushrooms...</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs8PKUJmJrXM2pgr70pDtKRi_lJhd-ZYnXAObVGnZI_HJcWi_FHWt1N_MsZCKO6Sdj5ie-Q4FuiTg4Dk16mJZUaOsK4dye2HS9R0MCC31ylQNCRwwRKZ9alsiQGh654OeVzt7CQg/s1600-h/beer+tacos.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs8PKUJmJrXM2pgr70pDtKRi_lJhd-ZYnXAObVGnZI_HJcWi_FHWt1N_MsZCKO6Sdj5ie-Q4FuiTg4Dk16mJZUaOsK4dye2HS9R0MCC31ylQNCRwwRKZ9alsiQGh654OeVzt7CQg/s320/beer+tacos.JPG" alt="" id="BLOGGER_PHOTO_ID_5383709110738291922" border="0" /></a><span style="font-size:130%;">These <span style="font-weight: bold;"><span style="font-style: italic;">Chipotle Seitan and Roasted Potato Tacos</span></span> were from the latest Veg News magazine issue, but I can't wait for the cookbook from which they came! Terry Hope Romero, co-author of <span style="font-style: italic;">Veganomicon</span> and <span style="font-style: italic;">Vegan Cupcakes Take Over the World</span> (VCTOTW) and the soon to be released <span style="font-style: italic;">Vegan Cookies Take Over Your Cookie Jar</span>, will be coming out with her own book, <span style="font-style: italic;">Latin Vegan</span>. I think it's not going to be published until April 2010, but based on this recipe, I'm already gettin' in line! These were pretty easy, super spicy, and wow! I loved the roasted potatoes, which were then cooked again briefly in the seitan marinade (that's what I love about vegan cooking - not only can you eat raw cookie dough, but you can reuse marinade!). Four stars - I loved, loved, loved this dish ****. </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEU8sVTg0L3XbnhAtjzSWBlRWde510LPaGswXYwDGhOKuUpA4HBTaB4R65gXjsL0ORCHLhyX9m5CD_jI3UjAEYhMiMok4eJxsTMTFLEYhsm3NrS7T0v3nI9HflMazfkr5pCr9C8A/s1600-h/bookshelves+back+painted.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEU8sVTg0L3XbnhAtjzSWBlRWde510LPaGswXYwDGhOKuUpA4HBTaB4R65gXjsL0ORCHLhyX9m5CD_jI3UjAEYhMiMok4eJxsTMTFLEYhsm3NrS7T0v3nI9HflMazfkr5pCr9C8A/s320/bookshelves+back+painted.JPG" alt="" id="BLOGGER_PHOTO_ID_5383709148166794450" border="0" /></a><span style="font-size:130%;">Meanwhile, our bookshelf project progresses. I'm not sure if I posted about them in the past, but basically my father came to visit and created these by hand (well, with a template). Here, you can see the frames, which I painted "White Hyacinth" last weekend, with the backs painted "Hubbard Squash" this weekend by Mr. PLV. Can't wait to get the shelves painted and put them in!</span><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo_74H8nrhvEVVN_R-wpNWeY660eLkD6T0JDbCVYvYDiU-JytmgxQabCWo-jHEdFCOsb1-l1vO_unlCwUPuzPWM5vU1yYD7utQKTYwoW0hHy5D4IZyp2D4XvTnE9Ljss2eQKAtcw/s1600-h/bookshelves+Hobbes+helps+Craig+w+touchups.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo_74H8nrhvEVVN_R-wpNWeY660eLkD6T0JDbCVYvYDiU-JytmgxQabCWo-jHEdFCOsb1-l1vO_unlCwUPuzPWM5vU1yYD7utQKTYwoW0hHy5D4IZyp2D4XvTnE9Ljss2eQKAtcw/s320/bookshelves+Hobbes+helps+Craig+w+touchups.JPG" alt="" id="BLOGGER_PHOTO_ID_5383709294930792802" border="0" /></a><span style="font-size:130%;">Of course, Hobbes had to come help out with the touch-ups...<br /><br />Well, that's it in Vegan Land today! Leftovers the next couple of nights and then hopefully I'll get to my stuffed zucchini sometime this century if not this week...<br /></span>Peace, Love and Veganismhttp://www.blogger.com/profile/02622549146897862600noreply@blogger.com1tag:blogger.com,1999:blog-31506296.post-68785246710762857172009-09-13T16:31:00.001-07:002009-09-13T16:50:35.694-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil7PPhyphenhyphen1DAbz7sKe3bjzbxSCnNELjmtC6szNNXn9L2U2wf7AI81DjcPAfN6wdjXzDlQKBb_Ht7D1CRjlJTwSZWWmDumeW9imYxg5UxHnpSJhaTWyOj2815ugOymYh01k5dq6yU/s1600-h/Potato-Fennel-Sausage+Pizza+slice.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil7PPhyphenhyphen1DAbz7sKe3bjzbxSCnNELjmtC6szNNXn9L2U2wf7AI81DjcPAfN6wdjXzDlQKBb_Ht7D1CRjlJTwSZWWmDumeW9imYxg5UxHnpSJhaTWyOj2815ugOymYh01k5dq6yU/s320/Potato-Fennel-Sausage+Pizza+slice.JPG" alt="" id="BLOGGER_PHOTO_ID_5380256756312576114" border="0" /></a><span style="font-size:130%;">I nearly choked on my green tea the other morning. I was actually home with a bit of a fever, so I was flipping through the TV channels for the first time in ages. I ended up with the Today Show, although I was disappointed that they didn't mention anything about the 9/11 anniversary until much later in the program.<br /><br />It was when they mentioned fall food trends that I perked up. And guess what made me nearly choke? They presented agave nectar, millet, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">quinoa</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">bulgar</span>, smoked paprika, and dinosaur kale. Many of these seemingly strange or exotic foods (a show host actually tried the agave with pleasant surprise) are all ones I use on a daily basis. Dinosaur kale is excellent in green smoothies, agave nectar is my tea sweetener of choice for just about anything, and millet and <span class="blsp-spelling-error" id="SPELLING_ERROR_2">quinoa</span> are both wonderful grains. I have yet to buy smoked paprika yet, just because it's so expensive.<br /><br />My point being, becoming vegetarian or vegan doesn't mean that you eat nuts and seeds, or salads every day. You don't get bored and you never EVER run out of foods, recipes or meal ideas to try. I have nearly 50 vegan cookbooks, almost 100 total cookbooks, and have made nearly 700 new recipes (meaning, I had never tried them before) over the past three years since starting this blog. It saddens me sometimes, to think that I'll never get to make all the recipes in those books (well, not unless I quit my job and cooked full time, all day, which doesn't sound too bad, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">hmmm</span>....) At any rate, here's to being TRENDY! :)<br /><br />Meanwhile, here's what delicious things we've been noshing on lately. Many of them are potato and squash based, since that's what we got from the <span class="blsp-spelling-error" id="SPELLING_ERROR_4">CSA</span> this past week. </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimJTD3dhEFjByQNdaZRpf7_fLEhlZI3wlQO1lWLrrUS3hN9pu-baNoDz_mFdqA9InrycDZvY7E_QtbSLYMLhdalhcF4enDNfDAOpMx7obDBxoJYYQf6XWh8KLtOrcF2GQOrmM-/s1600-h/Potato-Fennel-Sausage+Pizza.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimJTD3dhEFjByQNdaZRpf7_fLEhlZI3wlQO1lWLrrUS3hN9pu-baNoDz_mFdqA9InrycDZvY7E_QtbSLYMLhdalhcF4enDNfDAOpMx7obDBxoJYYQf6XWh8KLtOrcF2GQOrmM-/s320/Potato-Fennel-Sausage+Pizza.JPG" alt="" id="BLOGGER_PHOTO_ID_5380256752063838354" border="0" /></a><br /><span style="font-size:130%;">First up, we were surprisingly impressed by the <span style="font-weight: bold;"><span style="font-style: italic;">Potato-Fennel<span style="font-weight: bold;"> Pizza with <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Tempeh</span> Sausage Crumbles</span></span></span> from <span style="font-style: italic;">Vegan with a Vengeance. </span>This is definitely my favorite cookbook of all time, since it was my first introduction to vegan cooking, and Isa's writing always gives me an excuse to laugh out loud! Even my husband, who loves sausage and potatoes, was skeptical of this combination on a pizza. However, he commented that it was one of his all time <span class="blsp-spelling-error" id="SPELLING_ERROR_6">favs</span> AND was really impressed with the <span class="blsp-spelling-error" id="SPELLING_ERROR_7">tempeh</span> sausage (which basically, is <span class="blsp-spelling-error" id="SPELLING_ERROR_8">tempeh</span>, which you crumble, boil to release bitterness and soften, and stir fry with some spices). On a side note, I think we (meaning I) have finally perfected the homemade pizza crust. I found that you just have to roll it really thin, to avoid thick, uncooked parts. Three and a half stars! ***1/2</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivxG_8v_BcFuHOJ-1mmmepv8OtW5ZCGddsu551h7m3W6LtZCxHrwBcix2UmZFMb2Uzi3il2g88fTbs_mAGk518ZuA_3xUcN8-qKiwq0LBJPlDqS6d8mPDzL5PX8eRmENzzz3Dg/s1600-h/Beer+Brat,+onion+and+pepper+sammich.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivxG_8v_BcFuHOJ-1mmmepv8OtW5ZCGddsu551h7m3W6LtZCxHrwBcix2UmZFMb2Uzi3il2g88fTbs_mAGk518ZuA_3xUcN8-qKiwq0LBJPlDqS6d8mPDzL5PX8eRmENzzz3Dg/s320/Beer+Brat,+onion+and+pepper+sammich.JPG" alt="" id="BLOGGER_PHOTO_ID_5380256742890724674" border="0" /></a><br /><span style="font-size:130%;">The next night, while I munched on a salad covered with <span class="blsp-spelling-error" id="SPELLING_ERROR_9">CSA</span> produce (beets, carrots, my own tomatoes, arugula, <span class="blsp-spelling-error" id="SPELLING_ERROR_10">shiitake</span> mushrooms, to name a few), Mr. <span class="blsp-spelling-error" id="SPELLING_ERROR_11">PLV</span> made something more up his alley. These <span style="font-style: italic;"><span style="font-weight: bold;">Beer Bratwurst Pepper and Onion Sandwiches</span></span> were his own creation, based on a typical PA meal. They were <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Tofurky</span> brand sausages and his only comment was that perhaps they could be seasoned as well as our homemade <span class="blsp-spelling-error" id="SPELLING_ERROR_13">tempeh</span> crumbles! :)<br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEB4zpfi4ComVeZ2KyjhUe5JUoX3_VN9TU9mkL0r3vAI6e9lIViOWd_52-RkTwq3inpn9__Z_up9qOUJ3oeXCVw-pBroujkVTjgB6eiaqERxgj3nIpCbIfR4xI0ZzoFEO2ZA2RNg/s1600-h/Spicy+Thai+Stew.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEB4zpfi4ComVeZ2KyjhUe5JUoX3_VN9TU9mkL0r3vAI6e9lIViOWd_52-RkTwq3inpn9__Z_up9qOUJ3oeXCVw-pBroujkVTjgB6eiaqERxgj3nIpCbIfR4xI0ZzoFEO2ZA2RNg/s320/Spicy+Thai+Stew.JPG" alt="" id="BLOGGER_PHOTO_ID_5381100381311354018" border="0" /></a><br /><span style="font-size:130%;">We wandered back a bit in time to <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Dreena</span> Burton's first cookbook, <span style="font-style: italic;">The Everyday Vegan</span>, which has some great basic recipes in it, good for the first-time vegan but not quite as original and exciting as her later books. This <span style="font-weight: bold;"><span style="font-style: italic;">Spicy Thai Stew</span></span> was a great way to use up some <span class="blsp-spelling-error" id="SPELLING_ERROR_15">CSA</span> carrots, sweet potatoes, <span class="blsp-spelling-error" id="SPELLING_ERROR_16">swiss</span> chard and red bell peppers. The almond butter really gave it a unique flavor! You could use peanut butter if you're being more frugal, and it would be just as good (I think peanuts are a typical flavor in this cuisine). Yum, yum, yum! Three and a half stars *** 1/2 and easy to boot.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRXjAkP-mKwEMx91iVv1cb6oyUZ6-DWSmdJdL7WEEgPkbHFrCNdBCbtvdRTNdNpKGPpJDulqkWE9XMfuIgckRMvjAS0-dM_czFzAjWu0HBICtgXdTm63Isw3k5O0DOHAvsiPZ7uw/s1600-h/stuffed+acorn+squash2.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRXjAkP-mKwEMx91iVv1cb6oyUZ6-DWSmdJdL7WEEgPkbHFrCNdBCbtvdRTNdNpKGPpJDulqkWE9XMfuIgckRMvjAS0-dM_czFzAjWu0HBICtgXdTm63Isw3k5O0DOHAvsiPZ7uw/s320/stuffed+acorn+squash2.JPG" alt="" id="BLOGGER_PHOTO_ID_5381100269972796994" border="0" /></a><span style="font-size:130%;">Finally, as I've been receiving squash after squash from the <span class="blsp-spelling-error" id="SPELLING_ERROR_17">CSA</span> every week (butternut, <span class="blsp-spelling-error" id="SPELLING_ERROR_18">delicata</span>, acorn, and some others I can't name), I decided to try another stuffed squash this week, this time an acorn one (<span class="blsp-spelling-error" id="SPELLING_ERROR_19">delicata</span> one was last week- see previous post). This one had brown rice, tomatoes, corn, currants, pine nuts, and a few spices and herbs. Pretty darn good! Three stars *** only because I liked the other one better. I was <span class="blsp-spelling-error" id="SPELLING_ERROR_20">sooo</span> full, after eating this plateful of sauteed kale with my favorite <span class="blsp-spelling-error" id="SPELLING_ERROR_21">tahini</span> sauce, and then that entire stuffed squash! But a nice, Thanksgiving-type full, like, "<span class="blsp-spelling-error" id="SPELLING_ERROR_22">ahhh</span>! now that was a filling meal!" Looking forward to fall in about a week (wow! a week!) so we can really enjoy our stews, squashes, and <span class="blsp-spelling-error" id="SPELLING_ERROR_23">chilis</span>!</span>Peace, Love and Veganismhttp://www.blogger.com/profile/02622549146897862600noreply@blogger.com1tag:blogger.com,1999:blog-31506296.post-53393730137848106292009-09-06T11:22:00.001-07:002009-09-06T12:17:38.135-07:00Ten New Recipes in Ten Days<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Ct4_L2SeiSjjwBI8Hn11dE9-_M-BTzzFUVspT1jwr9dKw7_WyIsM4A8hp2gziptQ4FpfO7dnV_LVYtejR9hqBIUprAY-5L01wvy5iEFpOu4xhvOdYaIhMIrFiQaDpJ37cNSFTw/s1600-h/delicata+squash+stuffed.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Ct4_L2SeiSjjwBI8Hn11dE9-_M-BTzzFUVspT1jwr9dKw7_WyIsM4A8hp2gziptQ4FpfO7dnV_LVYtejR9hqBIUprAY-5L01wvy5iEFpOu4xhvOdYaIhMIrFiQaDpJ37cNSFTw/s320/delicata+squash+stuffed.JPG" alt="" id="BLOGGER_PHOTO_ID_5378422071138368962" border="0" /></a><span style="font-family: georgia;font-size:130%;" >I never thought I'd say this, but I think I am tired of cooking.....ha, ha - gotcha! Still, ten recipes in less than two weeks can wear anyone out, especially when you're cooking for so many different diets and tastes!<br /><br />But let me back up a little....I have to share this gorgeous photo first, because I just made it last night and want everyone to go make it now!! Or, go buy <a href="http://www.amazon.com/Vegan-Yum-Decadent-Animal-Free-Entertaining/dp/0757313809/ref=sr_1_1?ie=UTF8&s=books&qid=1252262621&sr=8-1"><span style="font-weight: bold;"><span style="font-style: italic;">Vegan Yum Yum</span></span></a>, my newest cookbook acquisition by Lauren <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Ulm</span>.<br /><br />This was her<span style="font-style: italic;"><span style="font-weight: bold;"> Stuffed <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Delicata</span> Squash with Cherry-Apple-Almond Couscous. </span></span><span style="font-weight: bold;"><span style="font-style: italic;"></span></span>I was blown away by the flavors (sweet, sour), textures (crumbly, creamy, crunchy) and simplicity of this dish. Basically, you just halve and bake a squash (she states that you can do other squashes) and fill them afterwards with a hot stuffing of cherries, apple, almonds and couscous (I used an organic, whole wheat kind). The dressing is a VERY simple agave-mustard thing.....This was by far the easiest and yummiest meal I made all week. Four stars out of this world! ****</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZc1NqVDVGM6X-oevBhpV9NzMd4GhmVpnxWbuGw86rO7-_t_Fa0Ya5h6j2p4sY4xDSJ1i4bDuLsCGcsJ1z1jSbEAqiSKr93TFJxl7B3YIWoXIXPz4SnJUHYCK1t7GHrGiM8jeg7A/s1600-h/delicata+squash.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZc1NqVDVGM6X-oevBhpV9NzMd4GhmVpnxWbuGw86rO7-_t_Fa0Ya5h6j2p4sY4xDSJ1i4bDuLsCGcsJ1z1jSbEAqiSKr93TFJxl7B3YIWoXIXPz4SnJUHYCK1t7GHrGiM8jeg7A/s320/delicata+squash.JPG" alt="" id="BLOGGER_PHOTO_ID_5378422063279623506" border="0" /></a><span style="font-size:130%;">I actually did happen to have a <span class="blsp-spelling-error" id="SPELLING_ERROR_2">delicata</span> squash on hand, from the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">CSA</span>. I didn't even know what kind it was until I was browsing through Lauren's book. This one little squash was quite a filling dinner for me and there was tons of "stuffing" leftover for lunch or to stuff other squashes this week. </span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh68WxE1fiY7-ZNI5xzfgsyLatAJb3IO3c1UVtbr6VUFbxiPJVNX6cxm9dpSj6Yqwd8P4AVM5gBnv8_fRW2nkCoSiec5F1Yp0zgEKshLPI5HNjv_PCqzW3RANaxyOWNYFsCulYt0w/s1600-h/tofu+tamarind+cabbage+close+up.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh68WxE1fiY7-ZNI5xzfgsyLatAJb3IO3c1UVtbr6VUFbxiPJVNX6cxm9dpSj6Yqwd8P4AVM5gBnv8_fRW2nkCoSiec5F1Yp0zgEKshLPI5HNjv_PCqzW3RANaxyOWNYFsCulYt0w/s320/tofu+tamarind+cabbage+close+up.JPG" alt="" id="BLOGGER_PHOTO_ID_5378423208646725218" border="0" /></a><span style="font-size:130%;">What I love about <span style="font-style: italic;">Vegan Yum Yum</span> is that there are many meals that serve 2. That works out perfectly for Mr. <span class="blsp-spelling-error" id="SPELLING_ERROR_4">PLV</span> and me, especially when he doesn't want the leftovers or he wouldn't touch the dish with a ten foot pole and it's up to me to eat it all week long....Mr. <span class="blsp-spelling-error" id="SPELLING_ERROR_5">PLV</span> has a thing for fruit in his hot meals (in other words, it better not be there) so this second dish, <span style="font-weight: bold;"><span style="font-style: italic;">Tamarind Tofu Cabbage Bowl</span></span> (also from Yum Yum) was a hopeful second try.<br /><br />Actually, he turned his nose up at the name but after tasting the melange of crisp tofu bites, crunchy almonds and sour tamarind sauce, decided it was pretty good! I gave it three stars, but I think it could be three and a half as leftovers.... *** The only problem I had was with the tamarind. I bought a block of it, and when I put it into the sauce, although boiling merrily away for quite a while, it didn't dissolve very well, and we were left with hard chunks that I couldn't break down even with my trusty immersion blender. Advice anyone?</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixyTvkYzSFk3je2K2_hS4cXEqYRACCpvDaI9EJ1aas8DdPWH46gk5-Cao7ly691WQeKZK7kZ9jvvbrDkwMZlYrPxbk6oLD-dsFQ_G4zMY3HZrirQlZLM9MUbMH6jRHqCxtkCvNoQ/s1600-h/stuffed+pepper+up+close.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixyTvkYzSFk3je2K2_hS4cXEqYRACCpvDaI9EJ1aas8DdPWH46gk5-Cao7ly691WQeKZK7kZ9jvvbrDkwMZlYrPxbk6oLD-dsFQ_G4zMY3HZrirQlZLM9MUbMH6jRHqCxtkCvNoQ/s320/stuffed+pepper+up+close.JPG" alt="" id="BLOGGER_PHOTO_ID_5378423212364189554" border="0" /></a><span style="font-size:130%;">Like I said before, serving four different people with different needs and tastes </span><span style="font-size:130%;">was quite a challenge</span><span style="font-size:130%;"> (my parents were in town to help build some giant bookshelves in our living room) ! My mother is vegan thank goodness(!), but is "watching her <span class="blsp-spelling-error" id="SPELLING_ERROR_6">carbs</span>," and, "doesn't really like fresh fruit." My father is on an Atkins-Blood-Type diet (total crap, but he's lost a TON of weight because it's high in protein and he now eats salads every day and no refined bread- <span class="blsp-spelling-error" id="SPELLING_ERROR_7">woohoo</span>!), and Mr. <span class="blsp-spelling-error" id="SPELLING_ERROR_8">PLV</span> has decided that he no longer cares for <span class="blsp-spelling-error" id="SPELLING_ERROR_9">tempeh</span>, my homemade <span class="blsp-spelling-error" id="SPELLING_ERROR_10">seitan</span>, salads, or grilled summer squash. Meanwhile, I will eat absolutely any vegetable, fruit, or vegan/vegetarian dish you put in front of me. <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Argh</span>, is putting it nicely.<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_12">Anyhoo</span>, we <span style="font-style: italic;">did</span> settle on stuffed peppers, which I've made several times in the past. This particular recipe from <span style="font-style: italic;">366 Ways to Cook Tofu and other Meat Alternatives</span> by Robin Robertson was not my personal favorite ever, but the other three (esp meat-eating dad and picky hubby) commented enthusiastically on it! Three stars *** Funny thing was....I realized that I don't really care for stuffed peppers....</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxBYWgoK_T1DahqiJVIDlL9lzqCozMBCLWMvoiMri8LC4Vvkkra4xnxSvHau-SCIXKBHoryPM1j7K0j1ZV7WiJVfIb9MExKZxr_p1B32SJ8Q7Cwdn9lzh88mM6e4vUovpFV3zWvQ/s1600-h/ratatouille.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxBYWgoK_T1DahqiJVIDlL9lzqCozMBCLWMvoiMri8LC4Vvkkra4xnxSvHau-SCIXKBHoryPM1j7K0j1ZV7WiJVfIb9MExKZxr_p1B32SJ8Q7Cwdn9lzh88mM6e4vUovpFV3zWvQ/s320/ratatouille.JPG" alt="" id="BLOGGER_PHOTO_ID_5378423219879456114" border="0" /></a><br /><span style="font-size:130%;">After mum and dad left, I was left with a ton of tomatoes bought on accident (organic, local), some peppers from dad's salad days, and two eggplants from the <span class="blsp-spelling-error" id="SPELLING_ERROR_13">CSA</span>. Mr. <span class="blsp-spelling-error" id="SPELLING_ERROR_14">PLV</span> is not a huge fan of eggplant (sensing a theme here?) but eagerly ate this <span style="font-weight: bold;"><span style="font-style: italic;">Ratatouille with White Beans</span></span> from <span style="font-style: italic;">The Mediterranean Vegan Kitchen</span> cookbook, including the leftovers! It made quite a ton, and my only critique was that it called for 1 to 1/2 inch cubes of the veggies. I used an actual ruler, and found that that is actually quite huge! I didn't think they would cook down quickly enough (and were a bit too big for a comfortable bite) so I cut them in half and it all turned out quite nicely. Not spicy enough for me, so only three stars. ***</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4o1UeMEW2HUEg2daNbHmVFY-QOoLmTFu0Uq333e7VhP2Fs_SJhZcqztUvEXp6X81jRCe2EC54BRMaPH1g8NehMyVWQ4wacnsLIrSbtPthqShUnEjgXss1iF8ESr-rbnDJ-xQsJg/s1600-h/seitan+shiitake+stir+fry.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4o1UeMEW2HUEg2daNbHmVFY-QOoLmTFu0Uq333e7VhP2Fs_SJhZcqztUvEXp6X81jRCe2EC54BRMaPH1g8NehMyVWQ4wacnsLIrSbtPthqShUnEjgXss1iF8ESr-rbnDJ-xQsJg/s320/seitan+shiitake+stir+fry.JPG" alt="" id="BLOGGER_PHOTO_ID_5378423226662138642" border="0" /></a><span style="font-size:130%;">I'm going to speed through the rest of this post, since I've been rather <span class="blsp-spelling-error" id="SPELLING_ERROR_15">blabby</span> up to now....<br /><br /><span style="font-style: italic;"><span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_16">Shiitake</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_17">Seitan</span> Stir Fry</span></span> adapted from a tofu-<span class="blsp-spelling-error" id="SPELLING_ERROR_18">shiitake</span> mushroom stir from in <span style="font-style: italic;">366 Ways</span>. <span class="blsp-spelling-error" id="SPELLING_ERROR_19">Delish</span>, quick, easy and spicy enough even for Mr. <span class="blsp-spelling-error" id="SPELLING_ERROR_20">PLV</span> who ate all the <span class="blsp-spelling-error" id="SPELLING_ERROR_21">leftovers</span>! Three and a half stars ***1/2.</span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD4ho1GuAhmZpTy0OFfIeDQ-uLb13zBhPQoxqgkiVlNodC-kGc3z9EXueJpAntnGhryn-2Ep21RQi6wI6XFeaWUMPm_sXuHwy2W2PctzJI8JeHl4OM5OQrsyJwQDKaZNuXNBdZMQ/s1600-h/dragon+bowl.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD4ho1GuAhmZpTy0OFfIeDQ-uLb13zBhPQoxqgkiVlNodC-kGc3z9EXueJpAntnGhryn-2Ep21RQi6wI6XFeaWUMPm_sXuHwy2W2PctzJI8JeHl4OM5OQrsyJwQDKaZNuXNBdZMQ/s320/dragon+bowl.JPG" alt="" id="BLOGGER_PHOTO_ID_5378422059634071458" border="0" /></a><br /><span style="font-size:130%;">I ate my portion in my beautiful new bowl, bought a local artists' shop. Handmade pottery never ceases to amaze me! Our own bowls from China are chipping, so I'm slowly replacing them with better stuff...</span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpsNkAZMVhxgeXyilwoMlfcSH1IHSbf2ZG4LoPeSgFJHZVEz4SqkvTzkL2vN0fW8t7rapiFUAxePoVBCPsLd9eDW5RG8UIHSpSa1ICIcjGMS4V-LiHcCDhprL9uUWY1pTYFsERcw/s1600-h/trail+mix+raw+cookies.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpsNkAZMVhxgeXyilwoMlfcSH1IHSbf2ZG4LoPeSgFJHZVEz4SqkvTzkL2vN0fW8t7rapiFUAxePoVBCPsLd9eDW5RG8UIHSpSa1ICIcjGMS4V-LiHcCDhprL9uUWY1pTYFsERcw/s320/trail+mix+raw+cookies.JPG" alt="" id="BLOGGER_PHOTO_ID_5378423890071231538" border="0" /></a><br /><span style="font-size:130%;">A raw food dessert kick was kick-started by <a href="http://http://www.amazon.com/Anis-Raw-Food-Desserts-Delectable/dp/0738213063/ref=sr_1_1?ie=UTF8&s=books&qid=1252264119&sr=1-1"><span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_22">Ani's</span> Raw Food Desserts</span>, by <span class="blsp-spelling-error" id="SPELLING_ERROR_23">Ani</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_24">Phyo</span>.</a><br /><br />These <span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-style: italic;">Trail Mix Cookies</span></span></span> were raw and scrumptious! Three solid stars...</span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdVtCdZNrkh2XhlaeUsRE9MgJeIOC7I0z7mZPjNp6DU_T9SUWMJZ_yLYvA5VPn0nGxiemQrzKTnjqT83gC8ufNeuIpQAvqouQIqPrEHzA-Jt5LzPczqrA2VRJDmcNSZedtP9yIQ/s1600-h/pecan+pie+raw+cookies.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdVtCdZNrkh2XhlaeUsRE9MgJeIOC7I0z7mZPjNp6DU_T9SUWMJZ_yLYvA5VPn0nGxiemQrzKTnjqT83gC8ufNeuIpQAvqouQIqPrEHzA-Jt5LzPczqrA2VRJDmcNSZedtP9yIQ/s320/pecan+pie+raw+cookies.JPG" alt="" id="BLOGGER_PHOTO_ID_5378423883035638626" border="0" /></a><span style="font-size:130%;">But these <span style="font-style: italic;"><span style="font-weight: bold;">Pecan Pie Cookies</span></span> were simply amazing! Close your eyes while you eat one, and just see if you can taste the pie! Basically, pecans, dates, cinnamon and a hint of OJ. <span class="blsp-spelling-error" id="SPELLING_ERROR_25">Sooo</span> easy to make and even easier to eat! Four stars **** and beyond...</span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM8FI7RFN8NPGO22vYa7iFeO4NJ_WY5IeeuhawfaDf3RPpmfUl5g78jzpNu3sv4EJc3EJfN2e0fI6z7-7koHXuR0XDLiAv1Cqra4mMFC2NLJxQuFgEKT9lq0xRqpk10X9yozLtSQ/s1600-h/coconut+drop+cookies.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM8FI7RFN8NPGO22vYa7iFeO4NJ_WY5IeeuhawfaDf3RPpmfUl5g78jzpNu3sv4EJc3EJfN2e0fI6z7-7koHXuR0XDLiAv1Cqra4mMFC2NLJxQuFgEKT9lq0xRqpk10X9yozLtSQ/s320/coconut+drop+cookies.JPG" alt="" id="BLOGGER_PHOTO_ID_5378422038786949922" border="0" /></a><br /><span style="font-size:130%;">Latest Veg Group meeting had me bringing the above cookies but also some non-raw cookies from a recent Veg News magazine. These were by cookbook author Hannah <span class="blsp-spelling-error" id="SPELLING_ERROR_26">Kaminsky</span>, of <span style="font-style: italic;">My Sweet Vegan</span> but they're not in her book. <span style="font-weight: bold;"><span style="font-style: italic;">Coconut Drops</span></span> were three and a half stars, maybe four! They only made about 9 cookies total, and the batter hardly stuck together and they were kind of heavy-feeling after baking but the taste!! Crisp on the outside, soft and chewy in the inside. Good think I made them for the potluck!</span><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtO2b2YyZFsSLgVvT0V6rjx_PO6-Cf4ZKF6703Itkvx7H6kI3U1zkVuIbLJhwze3d5xjCx4Tt4C4LQWmYH9_fIFPtCC1VSnDbBo2qEG5FbCsawyJKnhRYmtTvt6OqgBnPxvVbzBg/s1600-h/raw+thai+coleslaw.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtO2b2YyZFsSLgVvT0V6rjx_PO6-Cf4ZKF6703Itkvx7H6kI3U1zkVuIbLJhwze3d5xjCx4Tt4C4LQWmYH9_fIFPtCC1VSnDbBo2qEG5FbCsawyJKnhRYmtTvt6OqgBnPxvVbzBg/s320/raw+thai+coleslaw.JPG" alt="" id="BLOGGER_PHOTO_ID_5378423235758904274" border="0" /></a><span style="font-size:130%;">From <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_27">Rawvolution</span></span> came this quick and easy <span style="font-weight: bold;"><span style="font-style: italic;">Thai Coleslaw</span></span>. Excellent, even after several days. Peanuts make all the difference! Three and a half stars ***1/2.</span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhELz689eMipJ-UeIsKbZfqiagmdBEXniYIc28EPMu5DViyrFICRwQMzgQGqEWM_xMdBXYbBJl6gNVx-PzYtOqWFqjn_v01Raztfyu4Pooqy6y9luNQn6aOiMM-qlQhyphenhyphenvjePKBXKw/s1600-h/peachy+kream.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhELz689eMipJ-UeIsKbZfqiagmdBEXniYIc28EPMu5DViyrFICRwQMzgQGqEWM_xMdBXYbBJl6gNVx-PzYtOqWFqjn_v01Raztfyu4Pooqy6y9luNQn6aOiMM-qlQhyphenhyphenvjePKBXKw/s320/peachy+kream.JPG" alt="" id="BLOGGER_PHOTO_ID_5378422049942527394" border="0" /></a><span style="font-size:130%;">Ending with another sweet but very healthy raw dish, this time from <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_28">Ani's</span> Raw Food Kitchen.</span> This delicious, sweet and thick, <span style="font-weight: bold;"><span style="font-style: italic;">Peachy <span class="blsp-spelling-error" id="SPELLING_ERROR_29">Kream</span></span></span> was shake-like in consistency and filling enough to drink over four days! I subbed pecans for the Brazil nuts and it was amazing. Yum. Four stars ****. I also made a small version of the <span style="font-weight: bold;"><span style="font-style: italic;">Peach and Pistachio Cobbler</span></span> from her dessert book, but it wasn't pretty enough for a photo (OK, it was so incredible, I ate it all up before I had a chance to pick up the camera!). Four stars and beyond! **** The sweet and salty and crunchy and smooth were textures and flavors that rival any baked good. Try a raw dessert today!</span>Peace, Love and Veganismhttp://www.blogger.com/profile/02622549146897862600noreply@blogger.com2tag:blogger.com,1999:blog-31506296.post-72461204041333055332009-08-27T13:15:00.001-07:002009-08-27T14:48:20.406-07:00End of Summer Treats<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXSv5AtYStCeS9W7L9mFNe1xrHzPy7cx1vrHVoEb9ZJsqIy52I7ZUmNdw2xEs4ZWhbpLbAszM80678H-C01FEj3CqJL4r1nUOPHYd9bUwtNzXpF-Pyo0eU-PrbKWmYOnp0-MBGBg/s1600-h/raw+hemp+tabouli.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXSv5AtYStCeS9W7L9mFNe1xrHzPy7cx1vrHVoEb9ZJsqIy52I7ZUmNdw2xEs4ZWhbpLbAszM80678H-C01FEj3CqJL4r1nUOPHYd9bUwtNzXpF-Pyo0eU-PrbKWmYOnp0-MBGBg/s320/raw+hemp+tabouli.JPG" alt="" id="BLOGGER_PHOTO_ID_5374741025352173890" border="0" /></a><span style="font-size:130%;">Around here, it feels like summer is just getting started (we had a really cool summer in June and July), so it's hard to believe that we're nearing the end of the season!<br /><br />Nevertheless, we're trying to eat as much summer produce as possible, before it's no longer available. Last year, I began trying to eat in-season produce as much as possible and I'll tell you - it is worth it! You really appreciate the in-season fruits and veggies, they are at their best in terms of flavor, and you know they weren't shipped in from out of state (or country!). Meanwhile, when the season is over, you aren't saying, "Oh, I wished I had had more corn!, etc."<br /><br />The above <span style="font-weight: bold;"><span style="font-style: italic;">Raw Hemp <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Tabouli</span></span></span> from <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Rawvolution</span></span> (different recipe name in the book, but I thought this better described it) was made simply of tons of herbs from the garden, cherry tomatoes (mine are so small, you don't really have to even chop them), and a sprinkle of onions and hemp seeds (the hemp seeds stand in for the traditional <span class="blsp-spelling-error" id="SPELLING_ERROR_2">bulgar</span>). I really loved this fresh parsley salad (the typical American version has more <span class="blsp-spelling-error" id="SPELLING_ERROR_3">bulgar</span> than parsley, but the real stuff has mostly parsley). Four stars! ****</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS7t1ZfHzNONqW7KktyRhFZgl7X19yEFps6Ve5TGme-y01j8ZTivX9hWb6JjLPzoiSA6GJ-_9dAWfKdPf2asQAOiCiuzhYCK2J3yZElKRQn8ttqD6W71eZxNSdhG3KquKFjv5lsA/s1600-h/dulce+sin+leche+cupcakes.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS7t1ZfHzNONqW7KktyRhFZgl7X19yEFps6Ve5TGme-y01j8ZTivX9hWb6JjLPzoiSA6GJ-_9dAWfKdPf2asQAOiCiuzhYCK2J3yZElKRQn8ttqD6W71eZxNSdhG3KquKFjv5lsA/s320/dulce+sin+leche+cupcakes.JPG" alt="" id="BLOGGER_PHOTO_ID_5374741023045368498" border="0" /></a><br /><span style="font-size:130%;">Not so seasonal or fresh (or health), these <span style="font-style: italic;"><span style="font-weight: bold;">Dulce Sin <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Leche</span></span></span> <span style="font-style: italic; font-weight: bold;">Cupcakes</span> from <span style="font-style: italic;">Vegan Cupcakes Take Over the World (<span class="blsp-spelling-error" id="SPELLING_ERROR_5">VCTOTW</span>) </span>kicked some serious ass, once again. Made these for a co-worker's birthday and as always, they didn't disappoint! Although, the glaze melted a bit overnight and I had to refrigerate them. The coconut on top is a must, for presentation, at least, but I will never understand the "I hate coconut" people, anyway...</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC3oQbC1AIQLZklH1Un8iaCpcFgOWRggFLEi9CiSZ0R5Q01IP7z0dR4GwgrlIKKOyLzOgCtQVXe2T6qbmOeyiS7cj-xg0NHy1vGb9qW-0xKArQdgkootH3ZL3N9tnjiLHHk4K7Lg/s1600-h/moroccan+summer+tagine.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC3oQbC1AIQLZklH1Un8iaCpcFgOWRggFLEi9CiSZ0R5Q01IP7z0dR4GwgrlIKKOyLzOgCtQVXe2T6qbmOeyiS7cj-xg0NHy1vGb9qW-0xKArQdgkootH3ZL3N9tnjiLHHk4K7Lg/s320/moroccan+summer+tagine.JPG" alt="" id="BLOGGER_PHOTO_ID_5374741013046574882" border="0" /></a><br /><span style="font-size:130%;">Next up, this spicy and amazing <span style="font-weight: bold;"><span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_6">Moroccon</span> Spring <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Tagine</span></span></span> from <span style="font-style: italic;">Vegan with a Vengeance </span>was excellent and pretty easy. Except for the fact that all the veggies are actually <span style="font-style: italic;">summer</span> ones, and not spring, so it was a perfect meal to have this week! Zucchini, tomatoes, carrots, onion, beans... Four stars **** and Mr. <span class="blsp-spelling-error" id="SPELLING_ERROR_8">PLV</span> even at the leftovers - twice! :) Speaking of in-season, we finally had grilled okra, too! No photo, as it was scarfed down too quickly. My mother, who is visiting, just couldn't get enough of it - yeah!</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7V5n68Rtf7H6qkHmshZydTkAgGH5EWID2jZl42h6R0fctTl9gFvjrCZoHon4-ZCWSxviEQpKZPyoTzMLJoCvkkdXcKIU_6egk8N_XQyy7Zg_2tANDIlvbPMj3RW2uA9NoXGuNUg/s1600-h/gnocchi+with+roasted+tomatoes.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7V5n68Rtf7H6qkHmshZydTkAgGH5EWID2jZl42h6R0fctTl9gFvjrCZoHon4-ZCWSxviEQpKZPyoTzMLJoCvkkdXcKIU_6egk8N_XQyy7Zg_2tANDIlvbPMj3RW2uA9NoXGuNUg/s320/gnocchi+with+roasted+tomatoes.JPG" alt="" id="BLOGGER_PHOTO_ID_5374741008315826722" border="0" /></a><span style="font-size:130%;">Last week, we feasted on a quick meal of vegan gnocchi (most gnocchi is, but <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Wegman's</span> brand actually had the vegan symbol on it - <span class="blsp-spelling-error" id="SPELLING_ERROR_10">yay</span>!) with roasted tomatoes and roasted green beans. We had never had roasted green beans before, and they were pretty good! Three stars ***, maybe less - it needed some garlic.</span><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwS9NVoeyj6N_ivxPR5eINW6wBIXNioWUYJlwidtkKnA0y26o02Mh2_Zg_m_nhB1wGtcBJ6A7UNKLFy4jnMqvqqG7HhxP-A4I9dvQN53QHLKUgi9DmzsoQaJOL0ilHJ5Li01Cnvg/s1600-h/raw+corn+chowder.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwS9NVoeyj6N_ivxPR5eINW6wBIXNioWUYJlwidtkKnA0y26o02Mh2_Zg_m_nhB1wGtcBJ6A7UNKLFy4jnMqvqqG7HhxP-A4I9dvQN53QHLKUgi9DmzsoQaJOL0ilHJ5Li01Cnvg/s320/raw+corn+chowder.JPG" alt="" id="BLOGGER_PHOTO_ID_5374741000776970162" border="0" /></a><span style="font-size:130%;">Last week, I also used some of the slew of late-summer corn to make another <span style="font-style: italic;"><span style="font-weight: bold;">Sweet Corn Chowder</span></span><span style="font-style: italic; font-weight: bold;"></span>. This time, it was from <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_11">Ani's</span> Raw Food Kitchen</span>. This was much better than the <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_12">Rawvolution</span></span> version, but still needed way more corn. I would double the corn. Nice and fresh and great with the avocado and cilantro! Three stars ***</span><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDaCJTzgWxKIJs7KJYl8ewx4puqMs0dOmFwzocpOyA30IS7yR0VKUk2buaGbHKqsbNFqa8Mho5MKaDuA3tjlI9hnoOEJ_1CIBlxYyKco7S86cvhEwcKXv1xBYzG-CA9IESPeG7KA/s1600-h/walnut+squash+rice.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDaCJTzgWxKIJs7KJYl8ewx4puqMs0dOmFwzocpOyA30IS7yR0VKUk2buaGbHKqsbNFqa8Mho5MKaDuA3tjlI9hnoOEJ_1CIBlxYyKco7S86cvhEwcKXv1xBYzG-CA9IESPeG7KA/s320/walnut+squash+rice.JPG" alt="" id="BLOGGER_PHOTO_ID_5374740222352280626" border="0" /></a><span style="font-size:130%;">Another quick, fresh and amazingly delicious meal came from <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Ani's</span> book last week. This time it was <span style="font-weight: bold;"><span style="font-style: italic;">Walnut-Cranberry Squash "Rice."</span></span> The rice was made by grating a raw butternut squash in the food processor. I would never think of doing that, but it was incredible! Tasted a bit like stuffing. Yum, yum, yum and all raw!! Four stars ****.</span><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijJihVS7NdH1HKEXktddwK8DSkbindrnj1oiL4jmzli7X-eziBskgE3Vr99x5daqqgfARy0XF9lIA20sIFnnAST0s3xnVeVhk5cFdWz5fTTWXUV9lknR_TlQIKLMC81-wWGV6Cxw/s1600-h/roasted+garlic+salad.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijJihVS7NdH1HKEXktddwK8DSkbindrnj1oiL4jmzli7X-eziBskgE3Vr99x5daqqgfARy0XF9lIA20sIFnnAST0s3xnVeVhk5cFdWz5fTTWXUV9lknR_TlQIKLMC81-wWGV6Cxw/s320/roasted+garlic+salad.JPG" alt="" id="BLOGGER_PHOTO_ID_5374740212501892226" border="0" /></a><span style="font-size:130%;">It's been a while since I roasted root veggies, but since we got a few from the <span class="blsp-spelling-error" id="SPELLING_ERROR_14">CSA</span> the previous week, it was time to do something with them before they went bad. Roasting is a great way to use up veggies that are a tad past their prime. This was the <span style="font-weight: bold;"><span style="font-style: italic;">Roasted Salad with Roasted Garlic Salad</span></span> from <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_15">Veganomicon</span></span>. Even though it's hot as blazes out there, our central air made it comfy enough to use the oven for all this roasting. I figure, with all the meat I haven't eaten in years, my carbon footprint is already smaller than average (which it really is, I calculated it online) so I can afford a little electricity splurge now and then. And WOW, was this worth it! The roasted garlic makes a creamy, rich dressing, that's not overly garlic at all. And roasted turnips? <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Woah</span>. Four stars, without reservations! **** Mr. <span class="blsp-spelling-error" id="SPELLING_ERROR_17">PLV</span> also liked this one, because of the taters.<br /> I also roasted two small eggplants from the <span class="blsp-spelling-error" id="SPELLING_ERROR_18">CSA</span> to make my second-ever <span style="font-weight: bold;"><span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_19">Baba</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_20">Ganouj</span></span></span> (recipe from <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_21">Madhur</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_22">Jaffry's</span> World Vegetarian</span>), which kicked ass! So yum, so easy, but so not photogenic :P Four stars anyway ****</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj61PT8VJEL_WejkxikAbMcRIR2OCn5y8v1AX0Ocyp5qIzr5ZG4CJ9t4_-KaTng8X4QfR_dHwACVoWUXActE8qm-Vc9X-kN8PZNQN1i8zq76932SoT2nslaS14P9ECtlHoXr2rRFQ/s1600-h/stuffed+mushrooms.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj61PT8VJEL_WejkxikAbMcRIR2OCn5y8v1AX0Ocyp5qIzr5ZG4CJ9t4_-KaTng8X4QfR_dHwACVoWUXActE8qm-Vc9X-kN8PZNQN1i8zq76932SoT2nslaS14P9ECtlHoXr2rRFQ/s320/stuffed+mushrooms.JPG" alt="" id="BLOGGER_PHOTO_ID_5374740207765700130" border="0" /></a><span style="font-size:130%;">These <span style="font-weight: bold;"><span style="font-style: italic;">Pesto-Stuffed Mushrooms</span></span> from <span style="font-style: italic;">The Mediterranean Vegan Kitchen</span> were also so incredibly good, we're going to make them again this week! I haven't had stuffed mushrooms in a while. I even used local bread (frozen last week) for the breadcrumbs. Wow! Mr. <span class="blsp-spelling-error" id="SPELLING_ERROR_23">PLV</span> ate almost all of them :) Four stars ****.</span><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQHMMkRT7_WKt1b3sTk_x51zLC_f4ozOUTB-wbwVckvJC4Lk4HTxnMn4hZ18gWQOKQMOWAq7hlQUNxZwZqBtn1JKz2vxZ3I8PODl7POvMuTGJ2w-90-RTnwKSYHHex01qaV4eQTg/s1600-h/plum+tomatoes.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQHMMkRT7_WKt1b3sTk_x51zLC_f4ozOUTB-wbwVckvJC4Lk4HTxnMn4hZ18gWQOKQMOWAq7hlQUNxZwZqBtn1JKz2vxZ3I8PODl7POvMuTGJ2w-90-RTnwKSYHHex01qaV4eQTg/s320/plum+tomatoes.JPG" alt="" id="BLOGGER_PHOTO_ID_5374740202526811154" border="0" /></a><span style="font-size:130%;">Meanwhile, my garden continues to give me a pint to two pints of cherry tomatoes a day. Except for this plant, which I swear came from the same packet! It's giving us these beautiful elongated globes - plum tomatoes! They're not as tasty as the cherry ones, but they do have more substance. Someone said that getting different tomato varieties from the same seed packet is pretty common. Cool!</span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjboZ9N13TRqqjtjQZjrxujD7e-5e5u5K1qGa8jJ7w23SijhzpfConDLrAk1aN0xubtlgyY5xv4SAe1mca_P8jXFRBOhrRubB7NlIkWtufElDQuasgiTtdahE-a4h3N1JQsDqyWoA/s1600-h/melons+2009.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjboZ9N13TRqqjtjQZjrxujD7e-5e5u5K1qGa8jJ7w23SijhzpfConDLrAk1aN0xubtlgyY5xv4SAe1mca_P8jXFRBOhrRubB7NlIkWtufElDQuasgiTtdahE-a4h3N1JQsDqyWoA/s320/melons+2009.JPG" alt="" id="BLOGGER_PHOTO_ID_5374740193353107538" border="0" /></a><span style="font-size:130%;">And, last but not least, THEY'RE BACK! :) Last summer, my "green bean seeds" flourished into melons. This year, three plants came back, even though I didn't really try! One withered in the sun, I tripped on another and accidentally ripped the vine out of the ground...and then there was one. Wonder if it'll taste better than last year? Well, I'm off to continue helping with the floor-to-ceiling bookshelves my father has been working on all week! Happy Early Christmas to me and my books! :) </span>Peace, Love and Veganismhttp://www.blogger.com/profile/02622549146897862600noreply@blogger.com1tag:blogger.com,1999:blog-31506296.post-12438062177499225262009-08-12T17:54:00.001-07:002009-08-14T08:32:48.313-07:00Random Food Attacks<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYjbvCtyCkKzNOStFk4QtwIUU0vVAih9staH_zslON5zzQGGvEhc7i57z4xlLTCntBxOCYZjOQFgFOD7Jx7mm8AxixaRcZXVcW5xM0aEb2RWO-F7WQ6uGtnuWIUDPWg8FU8iJ_g/s1600-h/Raspberry+cake+closeup.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYjbvCtyCkKzNOStFk4QtwIUU0vVAih9staH_zslON5zzQGGvEhc7i57z4xlLTCntBxOCYZjOQFgFOD7Jx7mm8AxixaRcZXVcW5xM0aEb2RWO-F7WQ6uGtnuWIUDPWg8FU8iJ_g/s320/Raspberry+cake+closeup.JPG" alt="" id="BLOGGER_PHOTO_ID_5369246518646888402" border="0" /></a><span style="font-size:130%;">A random mix of recipes, in no particular order...<br /><br />First up....Chocolate cake. Raspberry preserves. Rich, fudgey, ganache-like frosting. Mmmmmm....<br /><br />Despite not following the directions on how to apply the frosting and preserves (I just slapped the preserves in the middle and put the ganache in the fridge to quicken the cool-time before dousing the cake), this amazing <span style="font-weight: bold;"><span style="font-style: italic;">Raspberry-Chocolate Blackout Cake with Ganache-y Frosting</span></span> from <span style="font-style: italic;">Veganomcion</span> was still decadent, flavorful and drool-worthy. Also, very, very easy! :) Four stars ****. Haven't baked in a while, so I thought a cake was about due.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvkobl9_r-8GALfbQI-dm8idBnYGB8MoUtO5h4_AQTg1okeBzdpW5tBw_P-XHzHzIi0TnIB-0wiFYc23lHIe4FuHlJDuoua21DSyMQAg7ELRFx45j0NBmOb6XO7h0OyyFq6SqLHA/s1600-h/Raspberry-Chocolate+Blackout+Cake+with+Ganach-y+Frosting.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvkobl9_r-8GALfbQI-dm8idBnYGB8MoUtO5h4_AQTg1okeBzdpW5tBw_P-XHzHzIi0TnIB-0wiFYc23lHIe4FuHlJDuoua21DSyMQAg7ELRFx45j0NBmOb6XO7h0OyyFq6SqLHA/s320/Raspberry-Chocolate+Blackout+Cake+with+Ganach-y+Frosting.JPG" alt="" id="BLOGGER_PHOTO_ID_5369246527257131298" border="0" /></a><span style="font-size:130%;">Here's what the whole cake looked like. It would have been prettier with fresh raspberries and some frosting roses, but I didn't have the time, it was too hot, and it was for teenagers, who really didn't give a rats ass about looks (and who also scarfed it down!).</span><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwgHtrlNyA3LcsO67D35_DbBRFJiP0qCjXqfYQ7So4MO9byzWt1SHxmnQP0lHmOadfFsfHKu_GuKIN6MnLsQQDxF5MHkrmz8QH4UpRJjEujPeRjJ_QJhweMLyvY5AGob2DfpOA8Q/s1600-h/Craig+painting+ceiling.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwgHtrlNyA3LcsO67D35_DbBRFJiP0qCjXqfYQ7So4MO9byzWt1SHxmnQP0lHmOadfFsfHKu_GuKIN6MnLsQQDxF5MHkrmz8QH4UpRJjEujPeRjJ_QJhweMLyvY5AGob2DfpOA8Q/s320/Craig+painting+ceiling.JPG" alt="" id="BLOGGER_PHOTO_ID_5369246555245127938" border="0" /></a><span style="font-size:130%;">It was so hot, I spent my one day off last weekend, inside. OK, so we were painting three ceilings, so I wasn't really taking it easy. I called it, "bikram painting." It was so hot, ugh. But it's done and now it looks so smooth and new! Here is Mr. PLV, doing the easy part (I did the trim, edges, and around the light fixtures - hand cramp central!).</span><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLehGXV3NbUYSs4oC7uWPkA8a_8vqtokPwC0ArMAt4id65MApJ2FD2qTaUsnL8Oivm2SNCOb1vKqIkJJl25pEXz5xnbcfXhxnBQFSu2v_h3K7HasdUW9y9jkSatnMDg55k0C6Izw/s1600-h/watermelon+salad.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLehGXV3NbUYSs4oC7uWPkA8a_8vqtokPwC0ArMAt4id65MApJ2FD2qTaUsnL8Oivm2SNCOb1vKqIkJJl25pEXz5xnbcfXhxnBQFSu2v_h3K7HasdUW9y9jkSatnMDg55k0C6Izw/s320/watermelon+salad.JPG" alt="" id="BLOGGER_PHOTO_ID_5369246546657194834" border="0" /></a><span style="font-size:130%;">After that, all I wanted was something fresh, watery and cold. I splurged and got some organic fruit from the farmers' market, including a giant, dark red watermelon. These blackberries, cherries and blueberries were excellent, too! Holy antioxidants, Batman! Four, very sweet stars ****.</span><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvUenIWLlg8WvgqArYjxsGypU4C_xqhJkQHdmxHyIrZAaHiv_EfAgOyW0Z-gqbvWKUDiidcpnZw-toHzVw17kX9weE9f2eZD71LfTMcsmMAbt_nN9OfJWmis8BgzeGy4E54MUnAg/s1600-h/Grilled+portobello+mushroom+salad.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvUenIWLlg8WvgqArYjxsGypU4C_xqhJkQHdmxHyIrZAaHiv_EfAgOyW0Z-gqbvWKUDiidcpnZw-toHzVw17kX9weE9f2eZD71LfTMcsmMAbt_nN9OfJWmis8BgzeGy4E54MUnAg/s320/Grilled+portobello+mushroom+salad.JPG" alt="" id="BLOGGER_PHOTO_ID_5369245906319243570" border="0" /></a><span style="font-size:130%;">Mr. PLV was craving portabella mushrooms, so we grilled a few to top a huge-ass spinach salad with our own cherry tomatoes. (They just keep coming!) Three and a half stars ***. (That's leftover quinoa you see in clumps nearby).</span><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4AcJxDKXoPlJiJMnogmLfp3BqBWi6PP7nqO5xGdZ5NZZde3iOrv3XQPYPqEZEKMTJhaJC8VyitrG4wmuJXtmlE-ysv70kzu-hoPzEoCSuc3oAdcyuQsAGDKb5jpbrfjr2T5Czew/s1600-h/Craig's+grilled+parsley+potatoes.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4AcJxDKXoPlJiJMnogmLfp3BqBWi6PP7nqO5xGdZ5NZZde3iOrv3XQPYPqEZEKMTJhaJC8VyitrG4wmuJXtmlE-ysv70kzu-hoPzEoCSuc3oAdcyuQsAGDKb5jpbrfjr2T5Czew/s320/Craig's+grilled+parsley+potatoes.JPG" alt="" id="BLOGGER_PHOTO_ID_5369245882841210354" border="0" /></a><span style="font-size:130%;">Used up some of the CSA potatoes, too, and grilled them, then tossed them with our own parsley. Yum.....Three and a half stars ***1/2.</span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz0wHZwyIrltgGTODatQuRbE5M134GD26uBcUqdb_TZnnvWMR3Px6mfcOpZWorKgG-hDAUqWJzY3dMhJRZ2puaeeCKudMVwZL_wKFVpUOQfwfz0Tq87Cyl1NrfU5c8dTGJjxEV8w/s1600-h/Greek-Style+Zucchini-Tomato+Fritters.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz0wHZwyIrltgGTODatQuRbE5M134GD26uBcUqdb_TZnnvWMR3Px6mfcOpZWorKgG-hDAUqWJzY3dMhJRZ2puaeeCKudMVwZL_wKFVpUOQfwfz0Tq87Cyl1NrfU5c8dTGJjxEV8w/s320/Greek-Style+Zucchini-Tomato+Fritters.JPG" alt="" id="BLOGGER_PHOTO_ID_5369245895267824322" border="0" /></a><span style="font-size:130%;">Had a CSA zucchini and some BIG ass tomatoes (also CSA/ organic) to use up, so <span style="font-style: italic;">Veganomicon's</span> <span style="font-weight: bold;"><span style="font-style: italic;">Greek-Style Zucchini-Tomato Fritters</span></span> were baked in the oven. I used some local artisan olive-sourdough bread to make the breadcrumb crust. Wow!! Even Mr. PLV loved these and went back for leftovers, which he rarely does. Three and a half stars ***1/2. The cashew-cucumber yogurt-style dip was only OK. Two and a half ** 1/2, but it was probably my fault....long story.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4GsoJvnsYakB7QEIQmjZfY4bpIYZidgyE6CyO9vxaIRNGok_ra9vlWHu5MKK-HJly9-Vn-syoInoHYCFh1Fy-fsHZqnkHISmaR3TiIKCvEepy6wPqoYhrLJ2y2kVPvyn4fPGO7g/s1600-h/Smokey+Eggplant.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4GsoJvnsYakB7QEIQmjZfY4bpIYZidgyE6CyO9vxaIRNGok_ra9vlWHu5MKK-HJly9-Vn-syoInoHYCFh1Fy-fsHZqnkHISmaR3TiIKCvEepy6wPqoYhrLJ2y2kVPvyn4fPGO7g/s320/Smokey+Eggplant.JPG" alt="" id="BLOGGER_PHOTO_ID_5369246532525555650" border="0" /></a><span style="font-size:130%;">Tonight, Mr. PLV baked our CSA eggplant in the oven for an hour, and I fried it up with some onions, spices, and another huge-ass CSA tomato. Wow!!! This was really, really good. The recipe was something like "Smoky Eggplant," from <span style="font-style: italic;">Madhur Jaffrey's World Vegetarian</span>. Great Indian food! Four stars ****. Unfortunately, the sauteed greens (beet, turnip, and chard) were horrible. Bitter, tough....even the great sauce from <span style="font-style: italic;">Vive le Vegan</span> couldn't save them. </span><span style="font-size:130%;">Not even one star. </span><span style="font-size:130%;">I think it was the turnip greens that just didn't cook up right. Tips anyone?</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSYOay799otgwyPv-ekIuhfjS0HuuobTCTw7_V6aopQxw1aNjqs4BlE_gOw8bUiXjxxyUHvnTlypQ1KrbgBGHXky7874Inu05EaGk4-oeglAgM_stQVxgbqJp096Gxz1G0ysfuVA/s1600-h/Christine's+seitan+pot+stickers.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSYOay799otgwyPv-ekIuhfjS0HuuobTCTw7_V6aopQxw1aNjqs4BlE_gOw8bUiXjxxyUHvnTlypQ1KrbgBGHXky7874Inu05EaGk4-oeglAgM_stQVxgbqJp096Gxz1G0ysfuVA/s320/Christine's+seitan+pot+stickers.JPG" alt="" id="BLOGGER_PHOTO_ID_5369245866622760610" border="0" /></a><br /><span style="font-size:130%;">Backing up some.... last week I had some pot sticker wrappers and seitan kicking around in the fridge. I tried my own recipe, add<span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-style: italic;"></span></span></span></span></span></span></span></span></span></span>ed some ginger, scallions, soy sauce, and carrots to the diced seitan filling. Used a great dipping sauce from Vegetarian Times and wow! Four stars ****.</span><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi25XxRIJVo6TEsaumOp95b1mtk2oAjUjzMcnCItGIsd97n2trpr5HnN3Lxn_rV2PkuHa9vvrIy7FXNYjtB3woEI009y_XijQfUeAEsRfFuBQX_3_F7Kw1zs0XofXDTmHgxatVqGg/s1600-h/acorn+squash-black+bean+empanadas.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi25XxRIJVo6TEsaumOp95b1mtk2oAjUjzMcnCItGIsd97n2trpr5HnN3Lxn_rV2PkuHa9vvrIy7FXNYjtB3woEI009y_XijQfUeAEsRfFuBQX_3_F7Kw1zs0XofXDTmHgxatVqGg/s320/acorn+squash-black+bean+empanadas.JPG" alt="" id="BLOGGER_PHOTO_ID_5369245862423267746" border="0" /></a><span style="font-size:130%;">Finally, on Monday, our library's AC broke and we had to go home early. What a shame! :) I read an entire book (I'm a speed reader) while the acorn squash from the CSA was roasting, and while the awesome cornmeal-flavored crust was chilling for these <span style="font-weight: bold;"><span style="font-style: italic;">Acorn Squash-Black Bean Empanadas</span></span> from <span style="font-style: italic;">Veganomicon.</span> They were well worth the effort, alongside a jarred salsa and some homemade guac. Wowee! Four stars for the crust, which kicked ass with the cornmeal crunch; three and a half for the filling. What an awesome week (and a half) of food! Stay tuned for more CSA-based recipes to come!</span>Peace, Love and Veganismhttp://www.blogger.com/profile/02622549146897862600noreply@blogger.com0