. . . hello big trees!
Dan and I are off for a couple days of camping this morning . . . pictures upon our return!
Enjoy the rest of your weekends, everybody!
Sunday, August 17, 2008
Thursday, August 14, 2008
a confession.
I have a confession to make:
I haven't eaten a single serving of vegetables today.
Now, I must qualify: I have eaten a considerable amount of fruit today, and also, other than the groceries I have set aside for camping deliciousness, I don't have a whole ton of food in my house right now.
Despite slim pickings, I managed to scrape together a reasonably nutritious dinner for two, when Dan stopped by after band practice. Breakfast for dinner is always a lifesaver, eh?
Wholegrain, vegan, blueberry pancakes, and a smoothie made from plain yogurt, banana, pineapple, peach, orange juice, and a squirt of agave.
A cheater dinner, but delicious and "nourishing," to quote Dan. :)
Question of the evening:
What's your favorite "cheater" dinner?
I haven't eaten a single serving of vegetables today.
Now, I must qualify: I have eaten a considerable amount of fruit today, and also, other than the groceries I have set aside for camping deliciousness, I don't have a whole ton of food in my house right now.
Despite slim pickings, I managed to scrape together a reasonably nutritious dinner for two, when Dan stopped by after band practice. Breakfast for dinner is always a lifesaver, eh?
Wholegrain, vegan, blueberry pancakes, and a smoothie made from plain yogurt, banana, pineapple, peach, orange juice, and a squirt of agave.
A cheater dinner, but delicious and "nourishing," to quote Dan. :)
Question of the evening:
What's your favorite "cheater" dinner?
flat cookies
I made V-Con's "Peanut-Ginger-Sesame Cookies" this morning:
The plan is to take these camping this weekend. They have great flavor, but are thin and flat -- disappointing to someone who likes thick, chewy, puffy cookies. Oh well. I also think they are a little bit too sweet, especially with the candied ginger in there . . . I'd cut the sugar down next time. Plus, I needed WAY more sesame seeds than the recipe called for! I ended up using a mixture of flax and sesame towards the end.
All in all, a somewhat successful baking project. They'll still get eaten, I'm sure!
The plan is to take these camping this weekend. They have great flavor, but are thin and flat -- disappointing to someone who likes thick, chewy, puffy cookies. Oh well. I also think they are a little bit too sweet, especially with the candied ginger in there . . . I'd cut the sugar down next time. Plus, I needed WAY more sesame seeds than the recipe called for! I ended up using a mixture of flax and sesame towards the end.
All in all, a somewhat successful baking project. They'll still get eaten, I'm sure!
Tuesday, August 12, 2008
camp food
I hit the co-op tonight to pick up essentials for our upcoming camping trip this weekend!
BAKERY:
local, whole wheat sourdough boule
BULK:
"Oregon" organic trail mix
fair-trade, organic coffee
CHEESE:
local Chevre
local feta
DELI:
local vegan basil walnut pesto
PACKAGED GROCERY:
organic limeade
pitted kalamata olives
artichoke hearts
Yogi tea "rest & relax" sampler
yogurt & green onion kettle chips
spicy thai kettle chips
organic, enriched soy dream
black olive tapenade
IZZE sparkling grapefruit 4-pack
PRODUCE:
organic broccoli
organic carrots
local, organic cucumber
organic pink lady apples
organic red grapes
organic lemon
local, organic eggplant
organic fennel
local, organic cremini mushrooms
organic yellow bell pepper
two organic red bell peppers
local, organic yellow summer squash
local, organic zucchini
local cherry tomatoes
jicama
local, organic fresh rosemary
REFRIGERATED GROCERY:
local hummus
local whole wheat pita (made w/organic flour)
~~~~~~
I decided this trip that all of our meals were going to be "already ready," -- no cooking required. Even though all we did last time was grill some tofu dogs, it was still kind of inconvenient, in a sense: we had to build a small fire, make dinner, eat dinner, and somehow manage to put the fire out if we wanted to do more hiking. And of course, we couldn't dump water on the fire, because we'd probably want to build another fire LATER, to enjoy once it got good and dark outside. Conundrum. So, this time, I'm taking all cold foods: granola, veggies and hummus and cheese and olives and pita, "Mediterranean Pressed Picnic Sandwich" and "Chickpea Salad with Fennel and Artichokes," both from recent issues of VT, and tons of beverages, chips, fruit, cookies, and trail mix, too.
OH -- and I bought us a camping teakettle, so we'll be able to have hot coffee in the morning and hot tea at night! This will be important, since the lows are supposed to be in the upper 40s where we're headed this weekend! Brr!
BAKERY:
local, whole wheat sourdough boule
BULK:
"Oregon" organic trail mix
fair-trade, organic coffee
CHEESE:
local Chevre
local feta
DELI:
local vegan basil walnut pesto
PACKAGED GROCERY:
organic limeade
pitted kalamata olives
artichoke hearts
Yogi tea "rest & relax" sampler
yogurt & green onion kettle chips
spicy thai kettle chips
organic, enriched soy dream
black olive tapenade
IZZE sparkling grapefruit 4-pack
PRODUCE:
organic broccoli
organic carrots
local, organic cucumber
organic pink lady apples
organic red grapes
organic lemon
local, organic eggplant
organic fennel
local, organic cremini mushrooms
organic yellow bell pepper
two organic red bell peppers
local, organic yellow summer squash
local, organic zucchini
local cherry tomatoes
jicama
local, organic fresh rosemary
REFRIGERATED GROCERY:
local hummus
local whole wheat pita (made w/organic flour)
~~~~~~
I decided this trip that all of our meals were going to be "already ready," -- no cooking required. Even though all we did last time was grill some tofu dogs, it was still kind of inconvenient, in a sense: we had to build a small fire, make dinner, eat dinner, and somehow manage to put the fire out if we wanted to do more hiking. And of course, we couldn't dump water on the fire, because we'd probably want to build another fire LATER, to enjoy once it got good and dark outside. Conundrum. So, this time, I'm taking all cold foods: granola, veggies and hummus and cheese and olives and pita, "Mediterranean Pressed Picnic Sandwich" and "Chickpea Salad with Fennel and Artichokes," both from recent issues of VT, and tons of beverages, chips, fruit, cookies, and trail mix, too.
OH -- and I bought us a camping teakettle, so we'll be able to have hot coffee in the morning and hot tea at night! This will be important, since the lows are supposed to be in the upper 40s where we're headed this weekend! Brr!
Sunday, August 10, 2008
meals and snacks
A few things that have come from my kitchen this weekend . . .
MORE granola!
I threw together another batch Saturday evening. It's amazing how quickly I go through this stuff -- I can barely keep it in the house! Great for both breakfasts and when I need a big snack to hold me over until the end of my workday. YUM!
Dinner Saturday night:
Per Dan's request, I finally broke into The Cheese Factory Restaurant Cookbook, and made "Mushroom Potato Stroganoff." This recipe was a little bit time consuming, but not too terrible, and was AMAZING!!! Seriously -- one of the best meals I've ever made, and so flavorful, omnis would never miss the traditional beef! This could also be easily veganized, although I did not completely veganize it -- regular sour cream seemed less proceesed to me than Tofutti!
Recipe (as written -- modifications in italics):
(From The Cheese Factory Restaurant Cookbook)
Ingredients:
3/4 cup whole milk (or soy milk)
1 bay leaf
1/4 cup dried shiitake mushrooms (1/2 ounce), stems removed and discarded
1 large potato, diced into 1/4-inch cubes
1 pound white button mushrooms
4 tablespoons butter (or Earth Balance)
1 1/2 cups finely chopped onion
1 tablespoon minced garlilc
1/3 cup flour
1/3 cup Burgundy wine (or 1/3 cup water + 1 tsp sugar + 1 tablespoon red wine vinegar)
1 cup water
1 tablespoon vegetarian beef-flavored powder or soy sauce
1/3 cup tomato juice
2 tablespoons (vegetarian) Worcestershire sauce
2 teaspoons salt
1 teaspoon ground white pepper
1 cup sour cream (or Tofutti, or homemade)
1/2 teaspoon ground nutmeg
1 teaspoon paprika
Directions:
1. Heat milk and bay leaf in small saucepan; add shiitakes. Cover and set aside for 20 minutes. Drain shiitakes; reserve milk. Mince mushrooms. Discard bay leaf.
2. Cook potatoes in a small saucepan until tender, but firm; set aside.
3. Thinly slice 1/2 pound of the mushrooms, halve 1/4 pound and quarter remaining 1/4 pound mushrooms to yield three different mushroom shapes.
4. Heat butter in a heavy-bottomed 4-quart or larger saucepan; add onion and garlic. Saute over medium-high heat until onion turns translucent. Add flour, stirring to incorporate ingredients. Cook 1 to 2 minutes longer. Add wine, water, vegetarian powder, tomato juice, Worcestershire, reserved shiiake milk, salt, and pepper; stir until well-blended. Bring to a boil; add mushrooms, minced shiitakes, and cooked potatoes.
5. Simmer 5 to 10 minutes over medium heat until mushrooms are tender. Remove from heat and stir in sour cream, nutmeg, and paprika.
6. Serve over hot buttered egg noodles (or the pasta of your choice!)
Woke up this morning and made a double-batch of blueberry-lemon muffins:
Tasty and vegan! Woo! I don't typically make double-batches of muffins, but I thought I'd send a dozen home with Dan for breakfasts this week. I'll work my way throught the rest, and possibly share a couple with my coworkers, too.
Last, I baked off the lasagna I made on Wednesday night:
YUM! Dan and I each enjoyed a piece of this for lunch today.
Recipe:
Ingredients:
1/2 pound lasagna noodles, prepared
1 large jar pasta sauce (or your own homemade sauce)
15 oz ricotta
10 oz frozen spinach, thawed and drained
1 can artichoke hearts, drained and chopped
1 1/2 cups shredded mozzarella, divided
1/2 cup shredded parmesan
2 eggs, beaten
minced garlic to taste
freshly grated nutmeg to taste
Directions:
1. Combine ricotta, spinach, artichokes, 1/2 cup mozzarella, parmesan, eggs, garlic, and nutmeg until well-blended.
2. Layer in a greased 9x13 baking dish: sauce, noodles, sauce, spinach mixture, 1/2 cup mozzarella, noodles, sauce.
3. Bake covered at 350 degrees Farenheight for 45 minutes. Uncover, top with remaining 1/2 cup cheese, and bake an additional 15 minutes. Let lasagna cool 10 minutes before cutting and serving.
Busy working on a secret baking project this afternoon . . . can't post about it until the end of the month, but know that it's pretty exciting! Stay tuned.
MORE granola!
I threw together another batch Saturday evening. It's amazing how quickly I go through this stuff -- I can barely keep it in the house! Great for both breakfasts and when I need a big snack to hold me over until the end of my workday. YUM!
Dinner Saturday night:
Per Dan's request, I finally broke into The Cheese Factory Restaurant Cookbook, and made "Mushroom Potato Stroganoff." This recipe was a little bit time consuming, but not too terrible, and was AMAZING!!! Seriously -- one of the best meals I've ever made, and so flavorful, omnis would never miss the traditional beef! This could also be easily veganized, although I did not completely veganize it -- regular sour cream seemed less proceesed to me than Tofutti!
Recipe (as written -- modifications in italics):
(From The Cheese Factory Restaurant Cookbook)
Ingredients:
3/4 cup whole milk (or soy milk)
1 bay leaf
1/4 cup dried shiitake mushrooms (1/2 ounce), stems removed and discarded
1 large potato, diced into 1/4-inch cubes
1 pound white button mushrooms
4 tablespoons butter (or Earth Balance)
1 1/2 cups finely chopped onion
1 tablespoon minced garlilc
1/3 cup flour
1/3 cup Burgundy wine (or 1/3 cup water + 1 tsp sugar + 1 tablespoon red wine vinegar)
1 cup water
1 tablespoon vegetarian beef-flavored powder or soy sauce
1/3 cup tomato juice
2 tablespoons (vegetarian) Worcestershire sauce
2 teaspoons salt
1 teaspoon ground white pepper
1 cup sour cream (or Tofutti, or homemade)
1/2 teaspoon ground nutmeg
1 teaspoon paprika
Directions:
1. Heat milk and bay leaf in small saucepan; add shiitakes. Cover and set aside for 20 minutes. Drain shiitakes; reserve milk. Mince mushrooms. Discard bay leaf.
2. Cook potatoes in a small saucepan until tender, but firm; set aside.
3. Thinly slice 1/2 pound of the mushrooms, halve 1/4 pound and quarter remaining 1/4 pound mushrooms to yield three different mushroom shapes.
4. Heat butter in a heavy-bottomed 4-quart or larger saucepan; add onion and garlic. Saute over medium-high heat until onion turns translucent. Add flour, stirring to incorporate ingredients. Cook 1 to 2 minutes longer. Add wine, water, vegetarian powder, tomato juice, Worcestershire, reserved shiiake milk, salt, and pepper; stir until well-blended. Bring to a boil; add mushrooms, minced shiitakes, and cooked potatoes.
5. Simmer 5 to 10 minutes over medium heat until mushrooms are tender. Remove from heat and stir in sour cream, nutmeg, and paprika.
6. Serve over hot buttered egg noodles (or the pasta of your choice!)
Woke up this morning and made a double-batch of blueberry-lemon muffins:
Tasty and vegan! Woo! I don't typically make double-batches of muffins, but I thought I'd send a dozen home with Dan for breakfasts this week. I'll work my way throught the rest, and possibly share a couple with my coworkers, too.
Last, I baked off the lasagna I made on Wednesday night:
YUM! Dan and I each enjoyed a piece of this for lunch today.
Recipe:
Ingredients:
1/2 pound lasagna noodles, prepared
1 large jar pasta sauce (or your own homemade sauce)
15 oz ricotta
10 oz frozen spinach, thawed and drained
1 can artichoke hearts, drained and chopped
1 1/2 cups shredded mozzarella, divided
1/2 cup shredded parmesan
2 eggs, beaten
minced garlic to taste
freshly grated nutmeg to taste
Directions:
1. Combine ricotta, spinach, artichokes, 1/2 cup mozzarella, parmesan, eggs, garlic, and nutmeg until well-blended.
2. Layer in a greased 9x13 baking dish: sauce, noodles, sauce, spinach mixture, 1/2 cup mozzarella, noodles, sauce.
3. Bake covered at 350 degrees Farenheight for 45 minutes. Uncover, top with remaining 1/2 cup cheese, and bake an additional 15 minutes. Let lasagna cool 10 minutes before cutting and serving.
Busy working on a secret baking project this afternoon . . . can't post about it until the end of the month, but know that it's pretty exciting! Stay tuned.
Friday, August 08, 2008
"good-bye" cookies
No . . . I'm not quitting cookies ANY time soon . . . I just had to make cookies for somebody we're saying "good-bye" to at work. We've had a sub, Lisa, who's been with the organization for over three months, and today is her last day. Good news, in a sense, because we're actually fully staffed for a change, but sad news because we will miss Ms. Lisa! I decided that regular, ol' chocolate chip cookies were in order, but I was too lazy to swap multiple cookie sheets in and out of the oven last night, so I made chocolate chip bars:
I used the chocolate chip cookie recipe from Joy of Vegan Baking, (using 2 cups of chocolate chips, and the optional 1 cup nuts -- walnuts!) pressing the dough into a greased 9X13 pan. (The pan took about 24 minutes to bake at the suggested temperature in the recipe.) I love "cheating" like this -- the cookies somehow seem extra-special because they are just a little bit different, and I save myself time and effort! (Not that Lisa's not worth it . . . I just started these at 10:30 last night!)
P.S. I've been happier with using Ener-G egg replacer these days -- I figured out that I can whip the hell out of it using the "whisk" attachment that came with my Bamix stick blender. It gets thick, creamy, and fluffy, and really seems to work much better this way! Good news? I think so!
I used the chocolate chip cookie recipe from Joy of Vegan Baking, (using 2 cups of chocolate chips, and the optional 1 cup nuts -- walnuts!) pressing the dough into a greased 9X13 pan. (The pan took about 24 minutes to bake at the suggested temperature in the recipe.) I love "cheating" like this -- the cookies somehow seem extra-special because they are just a little bit different, and I save myself time and effort! (Not that Lisa's not worth it . . . I just started these at 10:30 last night!)
P.S. I've been happier with using Ener-G egg replacer these days -- I figured out that I can whip the hell out of it using the "whisk" attachment that came with my Bamix stick blender. It gets thick, creamy, and fluffy, and really seems to work much better this way! Good news? I think so!
Thursday, August 07, 2008
friends with cars
Thank God for friends with cars! Although I relish my car-free lifestyle 99% of the time, every once in a while, it's nice to have friends with cars. Like tonight, for example -- after I treated both of us to Chipotle for dinner, my friend Ann was kind enough to drive me to the co-op! See why?
I needed a LOT of staples. How is it that I always seem to run out of EVERYTHING, at the SAME TIME??? Anyhow, here's what I bought:
BULK:
half a pound of local, raw, sliced almonds
pound organic walnuts
3 3/4 pounds local, organic, whole-wheat pastry flour
3 1/4 pounds local "white" flour (bran removed, but germ in tact)
1 pound locally-roasted, organic, fair-trade coffee
2 pounds organic, long-grain brown rice
1 1/4 pounds organic, fair-trade dark chocolate chips
3 1/3 pounds organic, fair-trade natural sugar
dried sulphured apricots
dried cherries
FROZEN:
organic sliced peaches
organic pineapple
HERBS & SPICES:
organic, local garlic powder
PACKAGED GROCERY:
Reed's crystalized ginger
organic, vegetarian worcestershire sauce
organic white vinegar
organic canola oil
organic extra-virgin olive oil
organic brown rice vinegar
baking powder
organic, no-stir peanut butter
organic apple cider vinegar
organic tomato juice
fruit-sweetened ketchup
Ener-G egg replacer
organic, low-sodium tamari
organic light agave nectar
organic firm Mori-Nu tofu
2 rolls Seventh Generation toilet paper
big bottle Seventh Generation dish soap
unbleached parchment muffin liners
egg noodles
PERSONAL CARE:
Kiss My Face soap
three recyclable "Preserve" toothbrushes
NatraCare pantiliners
PRODUCE:
6 organic bananas
two organic golden kiwi
local, organic, mini yellow watermelon
two organic lemons
6 organic white nectarines
3 heads local, organic garlic
1/2 pound Michigan cherries
organic mixed baby greens
local, organic white button mushrooms
two organic yellow onions
two organic russet potatoes
local cherry tomatoes
fresh figs!
REFRIGERATED GROCERY:
Silk soy creamer
Earth Balance
local, organic soy milk
local, organic light sour cream
local, organic plain yogurt
local hummus
local wholegrain pita
~~~~~~
You may notice that there are a few items in this list that disqualify me as a strict "five or fewer" follower . . . I needed a couple of special items for recipes, and no, there's nothing wrong with my soymilk maker. I need a large-ish quantity of soymilk for a secret baking project, and am worried about homemade milk curdling when heated. So there -- I broke down and bought commercial soymilk!
Obviously, there will be some cooking this weekend. Until then!
I needed a LOT of staples. How is it that I always seem to run out of EVERYTHING, at the SAME TIME??? Anyhow, here's what I bought:
BULK:
half a pound of local, raw, sliced almonds
pound organic walnuts
3 3/4 pounds local, organic, whole-wheat pastry flour
3 1/4 pounds local "white" flour (bran removed, but germ in tact)
1 pound locally-roasted, organic, fair-trade coffee
2 pounds organic, long-grain brown rice
1 1/4 pounds organic, fair-trade dark chocolate chips
3 1/3 pounds organic, fair-trade natural sugar
dried sulphured apricots
dried cherries
FROZEN:
organic sliced peaches
organic pineapple
HERBS & SPICES:
organic, local garlic powder
PACKAGED GROCERY:
Reed's crystalized ginger
organic, vegetarian worcestershire sauce
organic white vinegar
organic canola oil
organic extra-virgin olive oil
organic brown rice vinegar
baking powder
organic, no-stir peanut butter
organic apple cider vinegar
organic tomato juice
fruit-sweetened ketchup
Ener-G egg replacer
organic, low-sodium tamari
organic light agave nectar
organic firm Mori-Nu tofu
2 rolls Seventh Generation toilet paper
big bottle Seventh Generation dish soap
unbleached parchment muffin liners
egg noodles
PERSONAL CARE:
Kiss My Face soap
three recyclable "Preserve" toothbrushes
NatraCare pantiliners
PRODUCE:
6 organic bananas
two organic golden kiwi
local, organic, mini yellow watermelon
two organic lemons
6 organic white nectarines
3 heads local, organic garlic
1/2 pound Michigan cherries
organic mixed baby greens
local, organic white button mushrooms
two organic yellow onions
two organic russet potatoes
local cherry tomatoes
fresh figs!
REFRIGERATED GROCERY:
Silk soy creamer
Earth Balance
local, organic soy milk
local, organic light sour cream
local, organic plain yogurt
local hummus
local wholegrain pita
~~~~~~
You may notice that there are a few items in this list that disqualify me as a strict "five or fewer" follower . . . I needed a couple of special items for recipes, and no, there's nothing wrong with my soymilk maker. I need a large-ish quantity of soymilk for a secret baking project, and am worried about homemade milk curdling when heated. So there -- I broke down and bought commercial soymilk!
Obviously, there will be some cooking this weekend. Until then!
time for breakfast
My work schedule is back to normal these days, so I actually have time to make and enjoy breakfast at home again! (I had been eating at work with the kids . . . meh.) Breakfast this morning:
Oatmeal made with almond milk, cinnamon, a drizzle of honey, dried apricots, and garnished with a few sliced almonds.
Mmmmmm.....!
Oatmeal made with almond milk, cinnamon, a drizzle of honey, dried apricots, and garnished with a few sliced almonds.
Mmmmmm.....!
Wednesday, August 06, 2008
sneaking veggies
I stopped at the co-op on my way home from work tonight, to pick up a couple of things I needed for the evening's cooking project:
Lasagna ingredients, (local pasta, local organic ricotta, local part-skim mozzarella, local parmesan(!), local organic frozen spinach, local free-range eggs, artichoke hearts, and organic pumpkin puree,) plus dinner (Greek Salad and a chocolate chunk espresso cookie -- a little health, a little indulgence.)
84% of my purchases were local! Woo!
I made two 9-inch pans of lasagna tonight, one for Dan and I this weekend, and one to give to my boss. We are having a baby shower for her tomorrow! According to other coworkers, it appears she already has more than enough stuff for this first baby of hers, so we've decided to gift her food -- small casseroles, muffins, breads, and soups that she can freeze and eat after the baby is born. (She's a single mommy, so she doesn't have a ton of help in that department. Plus, as far as I know, she doesn't cook at all.) I just have to write out the baking instructions for the lasagna and tape it to the top, and we're ready to go!
Oh, and I should explain . . . yes, the canned pumpkin is for the lasagna. Why? Because my boss is not the healthiest eater on the planet. (Seriously. Before she became pregnant, I never saw her consume anything besides Red Bull and Snickers bars. The horror.) I added some canned pumpkin to my homemade pasta sauce, (which I had in the freezer,) both to thicken it up a little bit, and for an extra boost of nutrition. She'll never taste the pumpkin, and I'll just sneak an extra serving or so of veggies in her! Tee-hee.
I'll post a photo of the one I kept for us this weekend . . . and probably the recipe, too! I'm trying to come up with some better kind of title besides, "Sneaky Lasagna." Ideas??
Lasagna ingredients, (local pasta, local organic ricotta, local part-skim mozzarella, local parmesan(!), local organic frozen spinach, local free-range eggs, artichoke hearts, and organic pumpkin puree,) plus dinner (Greek Salad and a chocolate chunk espresso cookie -- a little health, a little indulgence.)
84% of my purchases were local! Woo!
I made two 9-inch pans of lasagna tonight, one for Dan and I this weekend, and one to give to my boss. We are having a baby shower for her tomorrow! According to other coworkers, it appears she already has more than enough stuff for this first baby of hers, so we've decided to gift her food -- small casseroles, muffins, breads, and soups that she can freeze and eat after the baby is born. (She's a single mommy, so she doesn't have a ton of help in that department. Plus, as far as I know, she doesn't cook at all.) I just have to write out the baking instructions for the lasagna and tape it to the top, and we're ready to go!
Oh, and I should explain . . . yes, the canned pumpkin is for the lasagna. Why? Because my boss is not the healthiest eater on the planet. (Seriously. Before she became pregnant, I never saw her consume anything besides Red Bull and Snickers bars. The horror.) I added some canned pumpkin to my homemade pasta sauce, (which I had in the freezer,) both to thicken it up a little bit, and for an extra boost of nutrition. She'll never taste the pumpkin, and I'll just sneak an extra serving or so of veggies in her! Tee-hee.
I'll post a photo of the one I kept for us this weekend . . . and probably the recipe, too! I'm trying to come up with some better kind of title besides, "Sneaky Lasagna." Ideas??
Tuesday, August 05, 2008
snack attack.
I made a batch of delicious snackies this evening:
Roasted chickpeas! I love how easy, cheap, and versatile they are -- toss cooked chickpeas with a little bit of oil, add some salt and seasonings, and bake at 375 until crispy! I tried my hand at tamari-wasabi roasted chickpeas tonight, with little success -- the completed peas are crispy and salty, and that's about it. Oh well -- now I know for next time!
I'm going to steal the following from a couple blogs that I frequent . . .
Question of the Moment:
What are your top five favorite snacks?
Mine are, in no particular order:
muffins/scones
fruit
granola with soy or almond milk
smoothies
and lately, pumpkin seeds (The white ones -- not the shelled pepitas. My coteacher buys big bags of them, and we nibble on them periodically.)
Hm. I should figure out how to sneak some veggies into my snacks!
Roasted chickpeas! I love how easy, cheap, and versatile they are -- toss cooked chickpeas with a little bit of oil, add some salt and seasonings, and bake at 375 until crispy! I tried my hand at tamari-wasabi roasted chickpeas tonight, with little success -- the completed peas are crispy and salty, and that's about it. Oh well -- now I know for next time!
I'm going to steal the following from a couple blogs that I frequent . . .
Question of the Moment:
What are your top five favorite snacks?
Mine are, in no particular order:
muffins/scones
fruit
granola with soy or almond milk
smoothies
and lately, pumpkin seeds (The white ones -- not the shelled pepitas. My coteacher buys big bags of them, and we nibble on them periodically.)
Hm. I should figure out how to sneak some veggies into my snacks!
Monday, August 04, 2008
rice + seaweed + veg = yum!
More sushi:
My standard avocado and cucumber, with a little leftover tofu thrown into a couple rolls. Mucho pickled ginger on the side.
Sorry for the lousy picture!
My standard avocado and cucumber, with a little leftover tofu thrown into a couple rolls. Mucho pickled ginger on the side.
Sorry for the lousy picture!
Sunday, August 03, 2008
birthday pie, birthday breakfast
Dan's birthday was Friday, and we celebrated by going out for Thai food after work! We ordered a couple different vegetarian entrees to share, and unfortunately, had our socks knocked off in the spice department -- when they asked us how hot we wanted our food, we said "medium." They informed us later that they operate on a Thai spicy scale, not an American spicy scale! Whew! The food was still tasty, but we'll order mild-medium next time, for sure. We cooled our palates when we got home by enjoying some of Dan's birthday pie:
Key Lime in a homemae, half-wholegrain crust, topped with freshly whipped, slightly sweetened cream. YUM. The crust was a little tough, since the directions suggested prebaking the crust, then baking it again with the key lime filling. Strange, if you ask me! I definitely won't be doing that next time. Otherwise, the pie was rich, limey, dense, and fantastic! One of Dan's favorites -- he really loves anything citrus!
I did want to cook a birthday meal for him, but since we had gone out Friday night, and had dinner plans with friends Saturday night, I chose birthday breakfast Saturday morning. (Um, really, we're talking birthday brunch Saturday afternoon.)
Mollie Katzen's buttermilk waffle recipe from Sunlight Cafe, majorly altered, since I didn't have a few key ingredients on hand. Even with my significant modifications, these waffles were fantastic! Fluffy, creamy, and rich on the inside, with nice, crispy exteriors. Megan the Vegan's faux breakfast sausages on the side, which Dan has described several times as "WAY better than regular breakfast sausage!" I also made us a quick smoothie from frozen blueberries, frozen raspberries, and orange juice.
I helped out at the store today, so I haven't done any other cooking this weekend. I'm running low on granola again . . . must make another batch! Hopefully I'll have some time this week!
Key Lime in a homemae, half-wholegrain crust, topped with freshly whipped, slightly sweetened cream. YUM. The crust was a little tough, since the directions suggested prebaking the crust, then baking it again with the key lime filling. Strange, if you ask me! I definitely won't be doing that next time. Otherwise, the pie was rich, limey, dense, and fantastic! One of Dan's favorites -- he really loves anything citrus!
I did want to cook a birthday meal for him, but since we had gone out Friday night, and had dinner plans with friends Saturday night, I chose birthday breakfast Saturday morning. (Um, really, we're talking birthday brunch Saturday afternoon.)
Mollie Katzen's buttermilk waffle recipe from Sunlight Cafe, majorly altered, since I didn't have a few key ingredients on hand. Even with my significant modifications, these waffles were fantastic! Fluffy, creamy, and rich on the inside, with nice, crispy exteriors. Megan the Vegan's faux breakfast sausages on the side, which Dan has described several times as "WAY better than regular breakfast sausage!" I also made us a quick smoothie from frozen blueberries, frozen raspberries, and orange juice.
I helped out at the store today, so I haven't done any other cooking this weekend. I'm running low on granola again . . . must make another batch! Hopefully I'll have some time this week!
Thursday, July 31, 2008
just call me a quitter . . .
I've joined a bunch of great bloggers (and a few blog-readers) in the "Quit Now" challenge -- a challenge where you choose to quit doing or buying something you do or buy that wastes a lot of energy.
The challenge is all about deciding to not do or buy something that you feel might be really difficult for you -- some people choose to quit buying avocadoes, bananas, or coffee, others choose to go back to cloth diapering their children, switching to recycled paper towels, or switching off unnecessary appliances/energy suckers.
So, why am I a quitter? Because, for the month of August, I'm quitting long showers. Now, this might sound a little lame, but I LOVE a nice, long shower, even in this summer heat. I'm going to try and break myself of this water-wasting habit -- I'm going to set a five-minute timer, and stick to my limit!
What would/could you quit for a month? If you're ready to become a quitter, link over to Jennifer (posted over in my sidebar) -- or just take a peek and see what everyone else is working on!
The challenge is all about deciding to not do or buy something that you feel might be really difficult for you -- some people choose to quit buying avocadoes, bananas, or coffee, others choose to go back to cloth diapering their children, switching to recycled paper towels, or switching off unnecessary appliances/energy suckers.
So, why am I a quitter? Because, for the month of August, I'm quitting long showers. Now, this might sound a little lame, but I LOVE a nice, long shower, even in this summer heat. I'm going to try and break myself of this water-wasting habit -- I'm going to set a five-minute timer, and stick to my limit!
What would/could you quit for a month? If you're ready to become a quitter, link over to Jennifer (posted over in my sidebar) -- or just take a peek and see what everyone else is working on!
a home run!
I brought Missy's cake into work this morning, and we promptly sliced into it for breakfast. I cut an enormous slice for Missy, having a more conservative taste, myself. (I wanted to make sure Missy had plenty of cake to take home with her for the weekend!) Her breakfast today:
As modestly as I can say this, this has to be the BEST cake I've ever made. By the end of the day, there wasn't much left for Missy to take home, because our coworkers nearly devoured the entire cake! Everybody kept exclaiming how moist the cake was and how perfectly balanced the frosting was -- not too chocolatey, not too intensely coffee-flavored, either. I must confess that I, myself, did have two pieces -- two slim pieces, but still!
AND, everybody was shocked that it was vegan! Pleasantly shocked, but shocked, nonetheless.
I'll be filing this one away for future repeats, that's for certain!
As modestly as I can say this, this has to be the BEST cake I've ever made. By the end of the day, there wasn't much left for Missy to take home, because our coworkers nearly devoured the entire cake! Everybody kept exclaiming how moist the cake was and how perfectly balanced the frosting was -- not too chocolatey, not too intensely coffee-flavored, either. I must confess that I, myself, did have two pieces -- two slim pieces, but still!
AND, everybody was shocked that it was vegan! Pleasantly shocked, but shocked, nonetheless.
I'll be filing this one away for future repeats, that's for certain!
Wednesday, July 30, 2008
Happy Birthday Missy!
Even though my coteacher, Missy, won't celebrate her birthday officially until Sunday, she's getting her birthday cake tomorrow! She took Friday off to enjoy her birthday weekend, so I wanted her to be able to take her birthday cake home with her to enjoy all weekend long. :) I asked Missy what kind of cake/treat she wanted, and all she said was, "CHOCOLATE!" I can do chocolate! I decided to go with a double recipe of Moosewood's Vegan Chocolate Cake, in three layers. (If you want the recipe, click on the link and scroll down -- it's the fourth recipe.)
I must confess, however, that I SUCK at splitting cake layers. I think I must have a malfunctioning cake-later-splitting gene or something -- I've always managed to completely destroy cakes in the past. So, one day I had a bright idea -- I just bought more cake pans and now bake cakes in individual layers. I own four 9-inch cake pans, but decided to only use three for this cake. I used roughly two cups of batter per pan, and they baked beautifully! (I shortened the baking time, of course.)
Look how rich and chocolatey they appear . . . the magic that is Valrhona cocoa powder. I did also opt for coffee instead of water, per the recipe instructions.
After work, I whipped up a quick Mocha Buttercream frosting using Earth Balance, powdered sugar, cocoa powder, and Toddy coffee concentrate. (I know I've waxed poetic about my Toddy in the past, so I'll spare you.) Here's the cake, mid-frosting:
And the completed masterpiece, garnished with a few simple sprigs of mint:
I am so thrilled I was able to so easily and expertly (if I do say so myself) whip together a simple, decadent, homemade treat. AND, it's completely vegan, too! Sugar- and fat-laden, of course, but cruelty-free and (nearly) cholesterol-free!
HAPPY BIRTHDAY MISSY!
P.S. In unrelated news, I've joined the Daring Bakers Challenge! I'm SOOOOOOOO excited. I can't wait to find out what my first challenge will be!
I must confess, however, that I SUCK at splitting cake layers. I think I must have a malfunctioning cake-later-splitting gene or something -- I've always managed to completely destroy cakes in the past. So, one day I had a bright idea -- I just bought more cake pans and now bake cakes in individual layers. I own four 9-inch cake pans, but decided to only use three for this cake. I used roughly two cups of batter per pan, and they baked beautifully! (I shortened the baking time, of course.)
Look how rich and chocolatey they appear . . . the magic that is Valrhona cocoa powder. I did also opt for coffee instead of water, per the recipe instructions.
After work, I whipped up a quick Mocha Buttercream frosting using Earth Balance, powdered sugar, cocoa powder, and Toddy coffee concentrate. (I know I've waxed poetic about my Toddy in the past, so I'll spare you.) Here's the cake, mid-frosting:
And the completed masterpiece, garnished with a few simple sprigs of mint:
I am so thrilled I was able to so easily and expertly (if I do say so myself) whip together a simple, decadent, homemade treat. AND, it's completely vegan, too! Sugar- and fat-laden, of course, but cruelty-free and (nearly) cholesterol-free!
HAPPY BIRTHDAY MISSY!
P.S. In unrelated news, I've joined the Daring Bakers Challenge! I'm SOOOOOOOO excited. I can't wait to find out what my first challenge will be!
Monday, July 28, 2008
cupcakes?
Wait . . . I thought I didn't even like cake! Regardless, around 10:30 last night, I got it in my head that I REALLY needed to bake chocolate cupcakes. Why? I still don't know. I made the chocolate peanut butter cupcake recipe from Joy of Vegan Baking, let them cool overnight, and frostened them with peanut butter frosting this morning. (Basic buttercream, subbing peanut butter for the butter.) Yum?
Review? The frosting is amazing (how could peanut butter, powdered sugar, and almond milk NOT be amazing?) but the cupcakes were just okay. I probably wouldn't make the recipe again -- not chocolatey enough for me, and the middles sunk big time.
Speaking of chocolate cakes . . . my coteacher, Missy, has a birthday coming up, and has requested a gigantic double-chocolate cake for her birthday treat. Anybody have a rock star chocolate cake recipe they care to direct me to? I don't make many cakes, because I'm not a huge cake fan, and really want to knock this one out of the park! Ideas??
Review? The frosting is amazing (how could peanut butter, powdered sugar, and almond milk NOT be amazing?) but the cupcakes were just okay. I probably wouldn't make the recipe again -- not chocolatey enough for me, and the middles sunk big time.
Speaking of chocolate cakes . . . my coteacher, Missy, has a birthday coming up, and has requested a gigantic double-chocolate cake for her birthday treat. Anybody have a rock star chocolate cake recipe they care to direct me to? I don't make many cakes, because I'm not a huge cake fan, and really want to knock this one out of the park! Ideas??
Sunday, July 27, 2008
vegetables galore!
I seem to have a little, ahem, problem with the Farmer's Market . . . I tend to go twice in one weekend, buy a ton of stuff, and then wonder what to do with all of it! This past weekend was no exception.
Oliver wants you to see Dan's and my haul Saturday morning:
We were lured into purchasing not one, but TWO different kinds of honey -- I chose a jar of creamy, pale yellow pure raw honey, and Dan was drawn to a jar of thick, dark "Blue Earth Buckwheat" honey by Ames Farm. (Also raw.) I also picked up a beautiful bunch of radishes, a huge bunch of mint, and a gigantic bag of lettuce! After washing and roughly chopping all of the lettuce today, I am realizing I am in for a LOT of big salads this week. :) I've made big salads already for dinner Friday night and lunch Saturday, and am loving my veggies!
Dan and I also stopped at Shuang Hur and the Wedge after our errands Saturday afternoon, to pick up a few essentials for dinners this weekend:
I love the Asian grocery stores for their prices and otherwise unknown to me ingredients, but I DON'T love that they package all of their produce on styrofoam trays, wrapped in plastic wrap! Sigh. Anyhow, we picked up Japanese eggplant, a red pepper, some snap peas, broccoli, limes, green onions, ginger, and tofu for our planned stir-fry dinner, and some lychees!! Lychees, if you've never had them, have the texture of a grape, and are very sweet with slightly coconutty, slightly floral, slightly melon-y flavors. Go buy lychees! Pictured on the right are bulk chickpeas and yellow split peas from the coop, to use later in the weekend.
Basic stir-fry, over udon noodles:
I learned my lesson with Hmong Family sweet soy sauce -- it is SWEET. This was good, but I wouldn't make it again this way -- I'd use regular tamari next time!
Courtney and I went to the Farmer's Market again this morning:
Courtney kindly gifted me a bag of large lima beans, strongly encouraging me to make the baked lima bean dish from VCON. (She's so subtle! Do you think she feels strongly about this recipe???) ;-) Thanks, Courtney! I purchased spinach, beets, dill, a green pepper, and just over a pound of large pickling cucumbers at the market.
I was pretty hungry when I got home, so I made a green smoothie snack/second breakfast:
Pineapple, peaches, banana, spinach, a squirt of agave, and some orange juice. Dan enjoyed his own serving for breakfast, and was pleasantly surprised by the sweet, fruity, slightly grassy flavor. Dan doesn't eat as healthfully as he could during the week, so I'm happy to pack him full of vitamins over the weekends. :)
Give you two chances to guess what I made with the pickling cucumbers and dill . . .
Yes, that's right, pickles! Shocker. I made up a recipe that didn't require any cooking, and that didn't use any sugar -- I like my pickles cold, crisp, salty, and vinegary, and that's about it. Garlic, dill, salt, and peppercorns went in with the cucumber spears, covered with equal parts white vinegar and water. Give 'em a week, and we'll see what I've created!
OH! Forgot to show you two frozen treats I made earlier this week. Pineapple-Coconut Popsicles:
Simple recipe, yielding an amazing treat! One can of light coconut milk, one bag of frozen pineapple, 1/4 cup agave nectar . . . blend, fill the molds, and freeze. SOOOOOOO delicious!
I also attempted peach ice cream:
I used a basic ice cream recipe, lightening it up a little bit by using half and half instead of a mixture of heavy cream and whole milk, but made the mistake of choosing frozen peaches. I think I should have used fresh peaches instead, because this ice cream has NO peachy flavor whatsoever. It's still good, it just tastes like vanilla!
I decided to roast my beets this afternoon, and while I had the oven on I also made another batch of granola:
Dan's sister, Sarah, raved about my granola last weekend -- I should really email her the recipe!!
And last, dinner tonight:
I used the jalapenos Dan grew in his garden and the mint I picked up at the Farmer's Market yesterday, along with a whole host of other ingredients, to make Paraati Chana from Madhur Jaffrey's World Vegetarian. This has to be one of my most favorite chickpea dishes EVER. (Plus, it's the closest thing I've made to authentic Indian food in my very own kitchen.) I served it atop brown rice flavored with a pinch of saffron, and a side of mixed greens -- kale from last week's trip to the market, and the beet greens from this week's trip.
I sent Dan home with the leftover dill and some of the mint, three lychees, leftover stir-fry, leftover greens, leftover paraati chana, and a jar of granola. As he was getting ready to leave tonight, I said out loud, "why is it that you always seem to leave with a goody bag?" He replied, "because I have a nice Jewish momma who takes good care of me." We both laughed -- I'm neither Jewish nor a momma, but I guess I do take pretty good care of him!
Oliver wants you to see Dan's and my haul Saturday morning:
We were lured into purchasing not one, but TWO different kinds of honey -- I chose a jar of creamy, pale yellow pure raw honey, and Dan was drawn to a jar of thick, dark "Blue Earth Buckwheat" honey by Ames Farm. (Also raw.) I also picked up a beautiful bunch of radishes, a huge bunch of mint, and a gigantic bag of lettuce! After washing and roughly chopping all of the lettuce today, I am realizing I am in for a LOT of big salads this week. :) I've made big salads already for dinner Friday night and lunch Saturday, and am loving my veggies!
Dan and I also stopped at Shuang Hur and the Wedge after our errands Saturday afternoon, to pick up a few essentials for dinners this weekend:
I love the Asian grocery stores for their prices and otherwise unknown to me ingredients, but I DON'T love that they package all of their produce on styrofoam trays, wrapped in plastic wrap! Sigh. Anyhow, we picked up Japanese eggplant, a red pepper, some snap peas, broccoli, limes, green onions, ginger, and tofu for our planned stir-fry dinner, and some lychees!! Lychees, if you've never had them, have the texture of a grape, and are very sweet with slightly coconutty, slightly floral, slightly melon-y flavors. Go buy lychees! Pictured on the right are bulk chickpeas and yellow split peas from the coop, to use later in the weekend.
Basic stir-fry, over udon noodles:
I learned my lesson with Hmong Family sweet soy sauce -- it is SWEET. This was good, but I wouldn't make it again this way -- I'd use regular tamari next time!
Courtney and I went to the Farmer's Market again this morning:
Courtney kindly gifted me a bag of large lima beans, strongly encouraging me to make the baked lima bean dish from VCON. (She's so subtle! Do you think she feels strongly about this recipe???) ;-) Thanks, Courtney! I purchased spinach, beets, dill, a green pepper, and just over a pound of large pickling cucumbers at the market.
I was pretty hungry when I got home, so I made a green smoothie snack/second breakfast:
Pineapple, peaches, banana, spinach, a squirt of agave, and some orange juice. Dan enjoyed his own serving for breakfast, and was pleasantly surprised by the sweet, fruity, slightly grassy flavor. Dan doesn't eat as healthfully as he could during the week, so I'm happy to pack him full of vitamins over the weekends. :)
Give you two chances to guess what I made with the pickling cucumbers and dill . . .
Yes, that's right, pickles! Shocker. I made up a recipe that didn't require any cooking, and that didn't use any sugar -- I like my pickles cold, crisp, salty, and vinegary, and that's about it. Garlic, dill, salt, and peppercorns went in with the cucumber spears, covered with equal parts white vinegar and water. Give 'em a week, and we'll see what I've created!
OH! Forgot to show you two frozen treats I made earlier this week. Pineapple-Coconut Popsicles:
Simple recipe, yielding an amazing treat! One can of light coconut milk, one bag of frozen pineapple, 1/4 cup agave nectar . . . blend, fill the molds, and freeze. SOOOOOOO delicious!
I also attempted peach ice cream:
I used a basic ice cream recipe, lightening it up a little bit by using half and half instead of a mixture of heavy cream and whole milk, but made the mistake of choosing frozen peaches. I think I should have used fresh peaches instead, because this ice cream has NO peachy flavor whatsoever. It's still good, it just tastes like vanilla!
I decided to roast my beets this afternoon, and while I had the oven on I also made another batch of granola:
Dan's sister, Sarah, raved about my granola last weekend -- I should really email her the recipe!!
And last, dinner tonight:
I used the jalapenos Dan grew in his garden and the mint I picked up at the Farmer's Market yesterday, along with a whole host of other ingredients, to make Paraati Chana from Madhur Jaffrey's World Vegetarian. This has to be one of my most favorite chickpea dishes EVER. (Plus, it's the closest thing I've made to authentic Indian food in my very own kitchen.) I served it atop brown rice flavored with a pinch of saffron, and a side of mixed greens -- kale from last week's trip to the market, and the beet greens from this week's trip.
I sent Dan home with the leftover dill and some of the mint, three lychees, leftover stir-fry, leftover greens, leftover paraati chana, and a jar of granola. As he was getting ready to leave tonight, I said out loud, "why is it that you always seem to leave with a goody bag?" He replied, "because I have a nice Jewish momma who takes good care of me." We both laughed -- I'm neither Jewish nor a momma, but I guess I do take pretty good care of him!
Friday, July 25, 2008
hey, thanks!
I was doubly-awarded . . .
Thank you, to both Julie and Nikki for the props -- it's lovely to know people actually enjoy reading this! It's fun making blog-friends across the world, and reading all about everyone else's kitchen-ventures.
AND, to share the love, here are a few of my faves (in no particular order):
MELOMEALS
Melody makes amazing, healthy, nutritious food, and also somehow manages to take cookbook-worthy photos of it all! I know who to go to when I need food photography lessons!
The House of Simon
Carrie and her husband like to eat, drink, and have fun -- and Carrie has an amazing sense of humor! Here silly posts about Bryan Adams and other crazy stuff always make me giggle out loud! Plus, she shared her lemon merengue pie recipe with me -- very important stuff.
Where's the Revolution?
Bazu and Daiku eat amazing vegan food, are firm in their beliefs, but never get preachy or annoying about it. The kind of folks you want on your side in a courtroom . . . AND in a kitchen!
Megan the Vegan
Megan's great -- she'll post about the most simple meal one day, the most complex the next. I love her sense of culinary adventure, coupled with her everyday favorites. Plus, she's one dang funny lady! I love her profile pic, spatula and headlamp at the ready!
B36 Kitchen
Jenna blows my mind -- she doesn't post all that often, but when she does . . . holy cow! Her food looks amazing, and she manages to prepare it with her baby daughter nipping at her heels the whole time! (And I just want to reach into my computer and pinch Reno's cheeks!)
Vegan Vice
Vicki and I go "way back" in blogdom, back to the day when she blogged under a different url and when I still ate a little meat! She has two beautiful daughters who are frequently featured on her blog, and she cooks wonderful things with them in the kitchen. Plus, all the Hodges have amazing style -- those girls have the BEST hats! (And Olivia frequently cooks in pearls, tiaras, or other wonderful accessories.) P.S. Jolie is a stitch!
The Urban Vegan
Dynese and "Omniman" make preparing the most complex of meals look like a walk in the park. Her photos of their meals are stunning, and their two adorable, funny cats make frequent visits to the blog as well. PLUS, they were featured in the New York Times! How cool is that??
Thank you, to both Julie and Nikki for the props -- it's lovely to know people actually enjoy reading this! It's fun making blog-friends across the world, and reading all about everyone else's kitchen-ventures.
AND, to share the love, here are a few of my faves (in no particular order):
MELOMEALS
Melody makes amazing, healthy, nutritious food, and also somehow manages to take cookbook-worthy photos of it all! I know who to go to when I need food photography lessons!
The House of Simon
Carrie and her husband like to eat, drink, and have fun -- and Carrie has an amazing sense of humor! Here silly posts about Bryan Adams and other crazy stuff always make me giggle out loud! Plus, she shared her lemon merengue pie recipe with me -- very important stuff.
Where's the Revolution?
Bazu and Daiku eat amazing vegan food, are firm in their beliefs, but never get preachy or annoying about it. The kind of folks you want on your side in a courtroom . . . AND in a kitchen!
Megan the Vegan
Megan's great -- she'll post about the most simple meal one day, the most complex the next. I love her sense of culinary adventure, coupled with her everyday favorites. Plus, she's one dang funny lady! I love her profile pic, spatula and headlamp at the ready!
B36 Kitchen
Jenna blows my mind -- she doesn't post all that often, but when she does . . . holy cow! Her food looks amazing, and she manages to prepare it with her baby daughter nipping at her heels the whole time! (And I just want to reach into my computer and pinch Reno's cheeks!)
Vegan Vice
Vicki and I go "way back" in blogdom, back to the day when she blogged under a different url and when I still ate a little meat! She has two beautiful daughters who are frequently featured on her blog, and she cooks wonderful things with them in the kitchen. Plus, all the Hodges have amazing style -- those girls have the BEST hats! (And Olivia frequently cooks in pearls, tiaras, or other wonderful accessories.) P.S. Jolie is a stitch!
The Urban Vegan
Dynese and "Omniman" make preparing the most complex of meals look like a walk in the park. Her photos of their meals are stunning, and their two adorable, funny cats make frequent visits to the blog as well. PLUS, they were featured in the New York Times! How cool is that??
Wednesday, July 23, 2008
Super Salad Supper
Contents: mixed baby greens, cucumber, green pepper, tomato, cremini mushrooms, artichoke hearts, hearts of palm, kalamata olives, feta, balsamic vinegar, and extra-virgin olive oil.
I forgot to thaw out some chickpeas. Rats! It was still tasty delicious, though!
Monday, July 21, 2008
relating?
I'm sure almost everyone can relate to my dinner tonight:
Although seriously lacking in the veggie department, this is still a pretty healthy meal: PBJ made with homemade bread, homemade jam, and natural peanut butter, and a smoothie made with banana, raspberries, blueberries, peaches, pineapple, and orange juice.
Me and my vitamin C and antioxidants are off to take a shower and watch a movie now.
(Yes, indeed, it was THAT kind of a Monday. And I'm glad it's over!)
Although seriously lacking in the veggie department, this is still a pretty healthy meal: PBJ made with homemade bread, homemade jam, and natural peanut butter, and a smoothie made with banana, raspberries, blueberries, peaches, pineapple, and orange juice.
Me and my vitamin C and antioxidants are off to take a shower and watch a movie now.
(Yes, indeed, it was THAT kind of a Monday. And I'm glad it's over!)
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