Saturday, June 30, 2007
Thursday, June 28, 2007
Wednesday, June 27, 2007
They taste......alright. Not amazing, not awful. I let the first batch sit for the recommended 3 minutes on the baking pan before trying to transfer to the cooling rack. 1/3 of them broke and didn't make it. The second batch I let cool on the rack for 10 minutes. 2 of the 11 still broke.
So if by crispy she means crumbly and dry, then yah they're crispy. I melted some chocolate to spread on top and that's the only thing not sucking all of the moisture out of my mouth. Will I make this recipe again? Probably not. Will I finish eating this batch? You can count on it.
Tuesday, June 26, 2007
Saturday, June 23, 2007
Some crusty bread or toast with Earth Balance is great with this.
Wednesday, June 20, 2007
I served this tonight over rice. It was very good but a little to spicy for us. Next time I'm going to tone down the cayenne pepper. It has a good amount of sauce so that you can drown your rice.
1/2 medium-large head of cauliflower, broken into bite-size florets
1 medium potato, cubed
1 small onion, sliced
2 Tlb. minced or grated fresh ginger
1 cup water
2 Tlb. oil
1 tsp. cumin seeds
2 tsp. mustard seeds
1 tsp. fenugreek seeds (can be made without)
1/2 tsp. turmeric powder
1/2 tsp. red cayenne pepper
1/2 tsp. cumin powder
1 tsp. fresh pressed garlic
2 tsp. curry powder
1 tsp. garam masala
1 tsp. salt (or to taste)
1 cup frozen or fresh peas
Aprox. 1 cup or 1-8oz can crushed tomatoes
1 cup coconut milk
Heat oil in a deep skillet on medium heat. Add the seeds and stir until the sizzle and "pop". This releases the spices flavor and infuses the oil with it.
Add the onion and ginger, stir-fry for a few minutes until the onion is starting to brown at the edges.
Lower the heat and add in the spices from turmeric powder to curry powder. Stir only a few seconds to get the spices coated with oil and just starting to heat.
Add the potato and cauliflower and stir well to mix in the spices.
Add the salt and garam masala along with the water and let the vegetables cook until tender. Cover the pan so that the vegetables can cook in the juice. Stir every 5 minutes to evenly cook.
When the water has evaporated or vegetables are cooked, add green peas, tomatoes and coconut milk. Simmer for another 10 minutes.
Turn off the heat and allow to sit for a few minutes. This really blends the flavors. Serve with rice.
Tuesday, June 19, 2007
We had a tomato salad, not shown. Just chopped up tomato with some black pepper and Liquid Gold Dressing. I made my favorite fruit salad, learned from Angela at Le Leche League. The fruit salad has papaya, banana, and pineapple drizzled with agave nectar and sprinkled with toasted walnuts.
Last and certainly not least were cannoli's from a vegweb. They turned very well. Next time I will roll the dough a bit thinner. I would like them a touch crispier. The chocolate coating is a great idea if you aren't serving right away, that way they don't get soggy. If I'm able to make them on the spot, then next time I will just put chopped chocolate in the filling and not coat the shells. These really were excellent and no dairy stomach ache. http://vegweb.com/recipes/sweets/9394.shtml
Monday, June 18, 2007
Friday, June 15, 2007
We split them open and put a little bit of Earth Balance inside along with a tiny bit of raspberry jam. (Trader Joe's organic raspberry jam is our favorite.) They have savory flavors and sweet flavors.
The only places that I've seen where you can purchase this mochi is OB People's Co-op, Jimbos and Whole Foods. I'm hoping that with a little begging our Henry's might start to carry it.
Try it out, it's a quick and easy breakfast.
Wednesday, June 13, 2007
1 tbl. olive oil
1 medium onion, chopped
1 medium carrot, sliced (sometimes I use more)
4 cups broth
1 cup lentils
1/4 tsp. pepper
1/4 tsp. thyme
2 bay leaves
salt to taste
Heat the oil in your pressure cooker over medium heat. Add the onions and carrots and saute for five minutes. Add the remaining ingredients and bring up to high pressure for 14 minutes. You can quick release or slow release.
That's it. Dinner ready in under 30 minutes. Serve it with a nice salad and whole grain bread.
Tuesday, June 12, 2007
They were very quick to throw together this morning and have been cooling in the fridge. I just tried one and they are very good. They taste like a mildly sweet, cold oatmeal. The are moist but stick together. They have an excellent flavor and I'm not normally a raisin fan. I'll have to experiment with cranberries. The almonds add a nice flavor and crunch.
I don't think I would like applesauce on top, like the recipe says, but I can see how almond butter or peanut butter would be good. This will make an awesome quick breakfast.
I divided the recipe in half and I left out the mushrooms because I hate them. This is the first time that I've made my own scrambled tofu. This recipe had a bit to much of a salty flavor for me. Next time I'll add some tomato and/or bell pepper to give some more tang. Or I'll cut back on the nutritional yeast. Perhaps both.
All and all it is a workable recipe. I'll be trying it out again.
Monday, June 11, 2007
Sunday, June 10, 2007
We went to All Vegan today. It's a vegan shop over by Hillcrest on Park Blvd. (Great shop but I wish that they had more books.) I have really needed some new sandals and my mom bought me these.
They are so comfortable. I have a feeling that these type of shoes are the kind that once you have a pair you only want to wear this kind of shoe. They have this special negative heel thing that is supposed to be really good for your back.
Anyway, yea for me. http://www.earth.us/
Saturday, June 9, 2007
Since then we have tried Mint Chocolate Chip, I LOVED these. We are currently working our way through a box of Peanut Butter. A discussion I read about Key Lime Cuties that had a vanilla wafer, instead of chocolate, prompted me to go to the Tofutti website. http://www.tofutti.com/
There is an incredible amount of variety.
Cookies N Cream
Mint Chocolate Chip
While not all of these sound good to me, I now consider it my mission to track all of these down and try each one. I want to start with Coffee Break, no Key Lime, well maybe Cookie N Cream..... I guess I should just wait and see what I can find.
Friday, June 8, 2007
It's a quick thing to fix up. We threw in broccoli and tofu. I didn't cook my noodles long enough but it was still good. I want to see if Thai Kitchen sells the sauce by it's self. It has a great flavor. I can do the rest myself.
So, it was a great lazy meal.
Thursday, June 7, 2007
This recipe was so easy it made me regret buying my bread machine. You stir everything together briefly, no kneading. It it sits for 45 minutes. You divide it in half and shape it. Then let it sit for 45 minutes again. Preheat your oven and you bake it for 20 something minutes. How fast is that!
I used 4 cups of whole wheat pastry flour and 2 cups of unbleached white flour. I made one loaf in a bread pan and 6 rolls on a cookie sheet. About every 7 minutes I used a spray bottle to spritz water in the oven to give it a nice golden crust.
This is such an easy recipe to fool around with. Nuts and seeds. Cinnamon and raisins. Cinnamon rolls. Bread Sticks...... yum
Wednesday, June 6, 2007
Here is what I've come up with.
1/2 cup whole wheat pastry flour
1/2 cup white flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 cup sugar
1/4 tsp. sea salt
1/4 cup chocolate chips
1/3 cup peanuts
1/4 cup sunflower seeds
1/3 cup raisins
1/3 cup maple syrup
1/4 tsp. blackstrap molasses
2 tsp. vanilla
1/4 cup canola oil
Preheat your oven to 350'.
Mix together the set of dry ingredients in a medium bowl. You may wish to lightly chop your peanuts and chocolate.
Measure out your maple syrup and add the vanilla and blackstrap molasses. Mix it together and then add in the canola oil.
Make a well in the center of your dry ingredients and pour in the wet. Stir everything together, but don't over stir. It will be a very thick dough. Form the dough with your hands into cookie shape. It should make around 12 cookies. (If your dough is to dry add 1 tsp canola oil and 1 tsp maple syrup, if to wet add 1 tsp flour at a time)
Put on cookie sheet and bake for 11 minutes. Let the cookies cool on the cookie sheet for 1 minute then remove from cookie sheet to cooling rack so they don't dry out.
I know that this lunch doesn't look like much but it was very tasty. Henry's has raspberries and avocados on sale. So for lunch we had guacamole with blue corn tortilla chips. Carrots, raspberries, sprouted wheat bread with Earth Balance and baked beans. I was very full after. It doesn't sound like much but it was great.
Monday, June 4, 2007
Anyway, back to camping. We went to the La Jolla Indian Reserve. Everyone had a great time. Day one we had bagel sandwiches for lunch. For dinner we had veggie hot dogs roasted over the fire. To be frank, hee hee get it, they really sucked. Joe and I worked out to take a bite of broccoli at the same time to avoid the bad hot dog taste but not be hungry.
Day two we had soy yogurt for breakfast with granola. For lunch we had canned vegan chili and toast. For dinner we had pasta with sauce. Bless the camp stove.
Day three we had bagels and faux cream cheese for breakfast. For snacks we kept around fruit, veggies, fruit leather, granola bars, cookies, pb&j, apple sauce, and I our favorite Trader Joe's Spicy Thai Peanuts.
Aside from my sleeping bag still sucking and me being cold, everything went smoothly. We're already planning or next trip. The bike pictured is Isaac's big cousin's, Daylon. Joe showed him how to stand on the back. Yes, I know, no helmet. The ride wasn't repeated. The kids loved being right by the water.
There was a lot of poison oak around but we managed to avoid it. There was also a baby rattle snake. We steered very clear of his hole. Joe scratched himself up pretty good tubing down the river. Those were all our mishaps.
All in all, a successful trip. It's good to be back.