tag:blogger.com,1999:blog-75813607990600074812024-02-07T17:32:08.896-06:00Vegan DucklingStephanie Annehttp://www.blogger.com/profile/00530988435116297825noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-7581360799060007481.post-91903136953611473782009-01-23T22:09:00.002-06:002009-01-23T22:17:38.671-06:00Sundried Tomato Cream Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijhiz7-RN2U_zpPikD3x8pMfr590oOApbn3hvkacXmbWmE6WweOGf9CT8XJt_64vFdss7NQY-DU0EEAYeMv01x_0mfSRmZRHe_Ku8y70ZdQ1bDwR2SjoePBGe-cs2ac-G1V61N9bTxleg/s1600-h/Sundried+Tomato+Cream+Sauce+%28yrr%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijhiz7-RN2U_zpPikD3x8pMfr590oOApbn3hvkacXmbWmE6WweOGf9CT8XJt_64vFdss7NQY-DU0EEAYeMv01x_0mfSRmZRHe_Ku8y70ZdQ1bDwR2SjoePBGe-cs2ac-G1V61N9bTxleg/s400/Sundried+Tomato+Cream+Sauce+%28yrr%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5294707829125009106" border="0" /></a><br />Despite my totally uninspiring photo, the Sundried Tomato Cream Sauce from Yellow Rose Recipes is brilliant. I made it three times - one after the other - because I just love it so much. It's good on everything! Pasta, homemade gnocchi, raw veggies, on it's own, just genius. After making it the first time, I added more sundried tomatoes than the recipe called for but that's the only change I made. I also tripled the recipe after the first time because a single recipe is just not enough for a sauce so tasty! My dad even tempted fate by eating some (he is allergic to soy), which really just speaks to the power of this sauce. It is so good, you would rather risk death (or an EpiPen) than live without eating it.<br /><br />What was that? You just realized that you don't own Yellow Rose Recipes and the shame is overwhelming you? Don't fret! Buy it from <a href="http://herbivoreclothing.com/index.php?page=item&item=165">Herbivore</a>!Stephanie Annehttp://www.blogger.com/profile/00530988435116297825noreply@blogger.com2tag:blogger.com,1999:blog-7581360799060007481.post-37458376198505860092009-01-08T22:53:00.006-06:002009-01-08T23:08:35.173-06:00Christmas Eve<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJsNCDtix9FZ5ag2WCl2FY3cUwtAvxtQ9ZIV1RgidALzjvi-DuP9siTY1hw8yqdf1onVCWOABWbtle3EBztXDeOQavMdwQ2TNkx2FcSq3_tFI1_kScmCj4rL9dyrGuZfyQwNfcGsvSnRU/s1600-h/Vegetable+Christmas+Tree.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJsNCDtix9FZ5ag2WCl2FY3cUwtAvxtQ9ZIV1RgidALzjvi-DuP9siTY1hw8yqdf1onVCWOABWbtle3EBztXDeOQavMdwQ2TNkx2FcSq3_tFI1_kScmCj4rL9dyrGuZfyQwNfcGsvSnRU/s400/Vegetable+Christmas+Tree.jpg" alt="" id="BLOGGER_PHOTO_ID_5289152847565491762" border="0" /></a>I know, I know. Christmas Eve was weeks ago. Whatever! Now is the appropriate time for me to post what I cooked!<br /><br />Pictured above is my (totally awesome!) vegetable Christmas tree. Orange sweet pepper, broccoli, cauliflower, cherry tomatoes, and pretzels. I was the most proud of this, even though it just involved putting chopped veggies on a tree-shaped plate. It was a big hit though. I was worried that people would be like, why are there raw veggies (and fruit! and pretzels!)? This is a holiday celebration - we don't have time for sensible appetizers! But no one can resist things in tree shapes.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBwb3CwYAUjCqLPjjqUnN-KdeO_VVOeIzifITahPCoO9sXhnCmp2Ict9shGDEmlgIpI_3SX4aBZaNZ60UdKsDzFQqi0OZXoEd95JeDeQ-nfDGB9-v55PE7aXqqkPd1uUKOqowco53zs6g/s1600-h/Peanut+Sesame+Hummus+%26+Red+Pepper+Hummus+%28edbv+%26+yrr%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBwb3CwYAUjCqLPjjqUnN-KdeO_VVOeIzifITahPCoO9sXhnCmp2Ict9shGDEmlgIpI_3SX4aBZaNZ60UdKsDzFQqi0OZXoEd95JeDeQ-nfDGB9-v55PE7aXqqkPd1uUKOqowco53zs6g/s400/Peanut+Sesame+Hummus+%26+Red+Pepper+Hummus+%28edbv+%26+yrr%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5289153717202834610" border="0" /></a>I served the veggies with Peanut-Sesame Hummus (from Eat, Drink, and Be Vegan), Red Pepper Hummus (from Yellow Rose Recipes), and the Cashew-Cucumber Dip (from Veganomicon - not pictured). The Peanut-Sesame was the most popular, although the Cashew-Cucumber is my all-time favorite dip. I was a bit disappointed in the Red Pepper - I had to add a lot more roasted red peppers than it called for and the addition of curry powder really overwhelmed all the flavors anyway. The texture was great though and I will probably try to make it again, sans curry powder.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6v0odRcB4ff9B6CzeWSphiEXEDSRySyLYngy-g-At_Wv03W1ALOZnThkRXs2A8E9zjOagciMmouCBqlzVrdxTpDeJho7vr-BVYAR0eQeNWPe2YYzeHQY2ZAjPIOf7S53PqreQxWtkDoA/s1600-h/Cheater+Baked+Beans+%28vcon%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6v0odRcB4ff9B6CzeWSphiEXEDSRySyLYngy-g-At_Wv03W1ALOZnThkRXs2A8E9zjOagciMmouCBqlzVrdxTpDeJho7vr-BVYAR0eQeNWPe2YYzeHQY2ZAjPIOf7S53PqreQxWtkDoA/s400/Cheater+Baked+Beans+%28vcon%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5289154452708681938" border="0" /></a>I have been looking for an excuse to make the Cheater Baked Beans (Veganomicon) for several months now. These are distinctly different from canned baked beans but still totally delicious. I am now curious as to why canned baked beans are brown, since these were a nice red color. Mystery! I didn't have any light molasses, so I just used regular molasses and added it until it tasted right. These beans also had considerable more texture than their canned brethren. I will definitely be making these again sometime.<br /><br />For dinner, I also served Carrot Bisque (Vegan with a Vengeance) in adorable little bowls. Additionally, there were mashed (riced!) Yukon Gold potatoes with almond milk & Earth Balance<br />and roasted applesauce (Vegan with a Vengeance). Everything was a big hit, which means that all of these dishes are very omni-friendly.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJROP1nehRpiV3ACff5gPyjL12iqh_DrSzbt0PsDTWY9YaZdh-T977Ee7dZ6St4Vldft4paZ0v7qwfdRbMP4hqI6JnP_LZPzqiVxbcp89yYFi0M9J-C0woW5dc6HVPb43mrv_q6LEBuKE/s1600-h/Spritz+Cookies,+Gluten-Free+%28betty+crocker%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJROP1nehRpiV3ACff5gPyjL12iqh_DrSzbt0PsDTWY9YaZdh-T977Ee7dZ6St4Vldft4paZ0v7qwfdRbMP4hqI6JnP_LZPzqiVxbcp89yYFi0M9J-C0woW5dc6HVPb43mrv_q6LEBuKE/s400/Spritz+Cookies,+Gluten-Free+%28betty+crocker%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5289155996774184962" border="0" /></a>My dad and I made gluten-free (and vegan, obviously) versions of the spritz cookies from one of Betty Crocker's cookbooks. I was unimpressed but, after eating one of these, I realized that I didn't like spritz cookies even when I was younger - so pretty but not tasty. My dad loved these those and that's all that matters! Plus, I got to dye things. YAY!Stephanie Annehttp://www.blogger.com/profile/00530988435116297825noreply@blogger.com0tag:blogger.com,1999:blog-7581360799060007481.post-60711775082066110592008-12-22T02:18:00.002-06:002008-12-22T02:29:36.775-06:00Creamy Tomato Soup and Grilled Teese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4jrkbebIxO6_XJthlZSzmagSFGi416GjwjDBovFBu-MkXqTjfZx3Gj94NmQeeNPpPnj2ZeDkgPR98dMJ1kQYfCGI0qsiZSkiSTcPE1dMMWrNN2eFKS9mL0Int-26i3xrW1lvXoMwShO8/s1600-h/Creamy+Tomato+Soup+%28vcon%29+and+Grilled+Teese+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4jrkbebIxO6_XJthlZSzmagSFGi416GjwjDBovFBu-MkXqTjfZx3Gj94NmQeeNPpPnj2ZeDkgPR98dMJ1kQYfCGI0qsiZSkiSTcPE1dMMWrNN2eFKS9mL0Int-26i3xrW1lvXoMwShO8/s400/Creamy+Tomato+Soup+%28vcon%29+and+Grilled+Teese+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5282526269104258258" border="0" /></a>This is like tomato soup for grown-ups. None of that weak Campbell's soup! This is way more intense but still hits the right spot when you're looking for comfort. This soup is especially good if you live near Chicago, it's the middle of winter, and your furnace stops working. It's even tastier when you find out that you probably won't have heat for another 24 hours. Trust me, I know. This soup staved off frostbite during 2 very sad (and cold) days of my life.<br /><br />If you make this soup, I would definitely recommend using some fire-roasted tomatoes. Fire-roasted tomatoes are something I only recently discovered but I absolutely love them and I am on a one-woman mission to make other people love them too. They sound all special and fancy but I'm able to find them at my local supermarket (admittedly, they also have a large selection of non-gluten flours so this might not be everyone's experience). The recipe also calls for sun-dried tomatoes but specifies that you shouldn't use the ones packing in oil in jars. But all the recipes I found for making your own sun-dried tomatoes either involved putting them outside (I don't think the freezing cold and 3 hours of sunlight would help much) or putting them in the oven for 12 or so hours. So... I just used the jar ones.<br /><br />Tucked behind the soup is a grilled Cheddar Teese sandwich. I've been pretty happy with the cheddar Teese, although I think it would be more accurate to call it American Teese as it tastes, looks, smells, and feels exactly like those American single slices of cheese that come wrapped in plastic. It also seemed to re-solidify pretty quickly after melting, which I don't remember happening as much with the Mozzarella Teese. Anyway, it makes some seriously delicious grilled cheese sandwiches.Stephanie Annehttp://www.blogger.com/profile/00530988435116297825noreply@blogger.com1tag:blogger.com,1999:blog-7581360799060007481.post-16855277612575969162008-12-20T19:05:00.002-06:002008-12-20T19:11:38.978-06:00Leek and Bean Cassoulet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLIVrYFdvDeKffYkk4tXyOUePW_axFEpu1Pbbv4FGBDVN5qgh2CLCzefgIaW3F7FziV3_9IZKRBqdxClKrGlnUX9b64P0DYgqXENyCICd2YMuPN2H2McWRcbyBquMSZJgRDVRDu6Ug6WI/s1600-h/Leek+and+Bean+Cassoulet+%28vcon%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLIVrYFdvDeKffYkk4tXyOUePW_axFEpu1Pbbv4FGBDVN5qgh2CLCzefgIaW3F7FziV3_9IZKRBqdxClKrGlnUX9b64P0DYgqXENyCICd2YMuPN2H2McWRcbyBquMSZJgRDVRDu6Ug6WI/s400/Leek+and+Bean+Cassoulet+%28vcon%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5282043409194932402" border="0" /></a>I ended up being pretty disappointed with this Leek and Bean Cassoulet. It had so much going for it! It smelled fantastic, looked pretty, and was filled with tasty veggies. Yet, somehow, it was like having a mouthful of bland. It probably didn't help that I didn't cook the biscuits enough - no one likes biscuits with doughy middles!<br /><br />It also called for a lot of cornstarch, so the leftovers were a pretty gross-looking and congealed. I know that this problem is easily fixed by stirring some water or vegetable broth slowly into it, but it looked so unappetizing and hadn't tasted that great to begin with so I didn't bother.<br /><br />This dish seems like it has been very hit-or-miss among other vegan food bloggers, so I guess it's just a matter of taste. If you're looking for wintery comfort food, I would recommend trying <a href="http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=2061">Isa's Chickpea Noodle Soup</a> instead.Stephanie Annehttp://www.blogger.com/profile/00530988435116297825noreply@blogger.com1tag:blogger.com,1999:blog-7581360799060007481.post-84377931124559545222008-12-05T00:06:00.007-06:002008-12-05T00:27:26.758-06:00ThanksgivingYes, I realize that Thanksgiving was a week ago but after cooking a ridiculous amount of food and then eating mostly leftovers for the following days, I couldn't even think of what I'd made without groaning and having phantom back/foot aches. But I've finally recovered so here goes!<br /><br />Unfortunately, I didn't get pictures of most of the things I made because everything was so hectic. I even had to hold the stuffing for several minutes after it came out of the oven (using oven mitts, of course) because there was just nowhere to put it. This was my biggest culinary undertaking and I emerged victorious!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKAg_H0bmXHSxOpgIeL5h-AZfBAhpPjcMTDfzKOZydcrtDSDAgUZynsdj2iqB5G1zo3ysqNVvejCn2YeK63NZ6pisQLaiBWkPvxiJb0vSBwJw9Kgm4Uy4S0qLY0KnQ86G3u21sPI_27-I/s1600-h/Home-Style+Potato+Rolls+%28vcon%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKAg_H0bmXHSxOpgIeL5h-AZfBAhpPjcMTDfzKOZydcrtDSDAgUZynsdj2iqB5G1zo3ysqNVvejCn2YeK63NZ6pisQLaiBWkPvxiJb0vSBwJw9Kgm4Uy4S0qLY0KnQ86G3u21sPI_27-I/s400/Home-Style+Potato+Rolls+%28vcon%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5276186619476696258" border="0" /></a>The Home-Style Potato Rolls are delicious and adorable. They also nearly gave me a mental breakdown. The dough was ridiculously sticky, something that wasn't very noticeable until after it had risen the first time. I ended up adding at least 4 cups more flour (almost twice as much as the recipe called for) and reworking the dough made the rolls a little bit tougher than they were probably supposed to be but I don't think anyone noticed. The important thing is that I didn't cry into the dough, no matter how tempted I was. I topped them with poppy seeds or toasted sesame seeds and left a few unblemished for my seed-hating brother. The best thing about these is you can pull them apart into three pieces. Neat!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhis49QmwAuxsRY8s0sXEwv66zPHN53isSqUaxl6Jz7nfMjedsvfikA1hsVaKkdabPQDqsNjlnNXFhkX8imyqwM3BhcoD1JOR1MWSIOnX8FUyGNyCduHKtztIbSpuZPRIGFLUZTwgarbvo/s1600-h/Falafel+and+Tahini+Dressing+%28vwav%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhis49QmwAuxsRY8s0sXEwv66zPHN53isSqUaxl6Jz7nfMjedsvfikA1hsVaKkdabPQDqsNjlnNXFhkX8imyqwM3BhcoD1JOR1MWSIOnX8FUyGNyCduHKtztIbSpuZPRIGFLUZTwgarbvo/s400/Falafel+and+Tahini+Dressing+%28vwav%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5276185581503057026" border="0" /></a>Mini-falafel with tahini dressing! I was really proud when I came up with this as an appetizer. I've made falafel more times than I've made anything else so I am fiercely proud of my work on this front. I can't remember the size exactly, but they probably had about the diameter of a quarter. The tahini dressing also came out great, although I think people were skeptical of it due to it having a heavy garlic/balsamic vinegar taste, which I loved but other people don't love garlic as much as I do (how they can live with themselves, I'll never know).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhljR6srGFjfhadXAhS5ZR6YWdzD7eESkb4CAYTq46OhAfUxd_RdO89gG2Hd6CyGx7nl3rQRfKqP3J6R3pmcn9tzuk59RaOhwknRnty3ABzh65rIv_kIj60CpPXUG8Vh1tpHNWUVV1zXPs/s1600-h/Cashew-Cucumber+Dip+%28vcon%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhljR6srGFjfhadXAhS5ZR6YWdzD7eESkb4CAYTq46OhAfUxd_RdO89gG2Hd6CyGx7nl3rQRfKqP3J6R3pmcn9tzuk59RaOhwknRnty3ABzh65rIv_kIj60CpPXUG8Vh1tpHNWUVV1zXPs/s400/Cashew-Cucumber+Dip+%28vcon%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5276184537729194098" border="0" /></a>One of the other appetizers was the Mediterranean-style Cashew-Cucumber Dip from V'con (served with sliced pita bread). I've made this dip for various social occasions and it has always been a big hit. It's a great way to show your family that appetizers don't need to be covered in cheese! The texture for this one wasn't quite right. I suspect that I didn't squeeze enough of the juice out of the grated cucumber (I was rushed! And stressed!) so it was a tiny bit liquidy instead of its proper form - hummus' sexy cousin.<br /><br />I also made:<br />- apple pie<br />- mashed Yukon Golds with Earth Balance and almond milk (I wanted to make roasted garlic mashed potatoes but was shot down. Someday!)<br />- <a href="http://blog.fatfreevegan.com/2006/11/best-vegan-green-bean-casserole.html">The Best Vegan Green Bean Casserole from FatFree Vegan</a> (I made some slight modifications so it would be gluten-free: arrowroot instead of flour and I skipped the crumb topping in favor of extra fried onions. I think this was the most successful/popular dish on the table.)<br />- roasted applesauce from Vegan with a Vengeance<br />- vegan stuffing/dressing<br /><br />It was an intense several days, to say the least.Stephanie Annehttp://www.blogger.com/profile/00530988435116297825noreply@blogger.com3tag:blogger.com,1999:blog-7581360799060007481.post-58674066016625342112008-11-15T20:43:00.004-06:002008-11-15T21:01:52.160-06:00Maple Walnut Cookies - Gluten-free!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Z3TrmB2l0QjTe-7MRORnzE8cyxUUzmU8o7J029U-ykRg-n1JOpAixJQoaXWizMR5mN7mEDIA06jYKmajkLZPnV1t5wKpccrZkVewYgC1WIp6592Zny4ROtsIiXf4RHvASLm7y7hLQpc/s1600-h/Maple+Walnut+Cookies+%28vwav%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Z3TrmB2l0QjTe-7MRORnzE8cyxUUzmU8o7J029U-ykRg-n1JOpAixJQoaXWizMR5mN7mEDIA06jYKmajkLZPnV1t5wKpccrZkVewYgC1WIp6592Zny4ROtsIiXf4RHvASLm7y7hLQpc/s400/Maple+Walnut+Cookies+%28vwav%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5269080742543922722" border="0" /></a>I accidentally started my Thanksgiving cooking early (what, that doesn't happen to you?). I meant to make a half-batch of these as a test run but, oops, made a whole batch. This happens to me every time I mean to make a half-batch of things, I should just give up on that dream. Fortunately, cookies freeze really well.<br /><br />On a night filled with pies and pumpkin-y grossness, I wanted there to be a dessert my dad could eat. I also plan to force other people to eat them so they can be astonished that, yes, Virginia, gluten-free and vegan cookies are delicious. And if people start talking about what a culinary genius I am then, well, so be it. That's my burden to bear.<br /><br />These cookies were great! Your kitchen will smell like syrup when they're baking, but the maple flavoring isn't overwhelming at all. The batter smelled and tasted too maple-y, but don't be put off by that, the flavor really becomes much more subtle after baking. The biggest obstacle with gluten-free baking is the texture, which was barely noticeable especially with all the chopped nuts. I think that only people who are familiar with gluten-free baking would be able to tell that these weren't made with wheat flour.<br /><br />Recipe!:<br />- 1/2 c canola oil<br />- 1/4 c pure maple syrup<br />- 2 Tbsp molasses<br />- 1 tsp vanilla extract<br />- 2 tsp maple extract<br />- 3/4 c sugar<br />- 1/4 c rice or soy milk<br />- 2 Tbsp tapioca starch [I used this] or arrowroot or corn starch<br />- 1 1/2 c all-purpose flour [I used a 1/2 c each of quinoa flour, brown rice flour, and oat flour]<br />- 3/4 tsp salt<br />- 1 tsp baking soda<br />- 1 1/2 c chopped walnuts<br />- 3 dozen walnut halves [I mostly used pecan halves because it is hard to find whole walnut halves]<br /><br />Preheat oven to 350°F. Lightly grease three cookie sheets or line them with parchment paper.<br /><br />Combine the oil, maple syrup, molasses, vanilla and maple extracts, and sugar in a mixing bowl and stir until well combined. The oil will separate a little but it's okay. Add the soy milk and tapioca starch and mix until the tapioca is dissolved and the mixture resembles caramel.<br /><br />Add the flour, salt, and baking soda. Mix with a wooden spoon until well combined. Fold in the chopped walnuts.*<br /><br />Drop by tablespoonfuls about 2 inches apart onto the prepared cookie sheets. Press a walnut [or pecan!] half into the center of each cookie. Bake for 8 to 10 minutes. Remove from oven, let sit for 2 minutes, then transfer to a cooling rack.<br /><br /><br />* My batter was really liquidy, which I've read is a fairly common problem. Just add flour (a couple tablespoons at a time) until it is not so runny. I added 1/4 c more tapioca starch and 2 Tbsp brown rice flour and that worked perfectly.Stephanie Annehttp://www.blogger.com/profile/00530988435116297825noreply@blogger.com2tag:blogger.com,1999:blog-7581360799060007481.post-81366122737564182242008-11-07T21:49:00.002-06:002008-11-07T21:59:51.303-06:00Taco Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Xw8NK3tB2-_cCcY9FO1WXcmjtay9U_Ldyz_fCkOIQ6o-vq9ZR5X1iAeSjJ10ntDFZG-DMRm0TtZ2m20jAq3hVLcTpqyRyj992daw_KsN7VejVzmyjCNdDziQtGJGPEp9iwbwuNjoYKc/s1600-h/Taco+Salad+%28yrr%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Xw8NK3tB2-_cCcY9FO1WXcmjtay9U_Ldyz_fCkOIQ6o-vq9ZR5X1iAeSjJ10ntDFZG-DMRm0TtZ2m20jAq3hVLcTpqyRyj992daw_KsN7VejVzmyjCNdDziQtGJGPEp9iwbwuNjoYKc/s400/Taco+Salad+%28yrr%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5266128977055096482" border="0" /></a>Oh, duckies, I have been shamefully neglectful of you since VeganMoFo ended. But! Election stuff! Also, general laziness! I am full of other excuses but let's move past this, shall we?<br /><br />Here we have a delightful taco salad. I loooove taco salad. And while this taco salad was very, very tasty, making it was one disaster after another. First, I had to throw out my sour cream because it was moldy (I just opened it a couple of weeks ago!), then I realized that my avocado had taken a turn for the worse, and when I turned my last tomato over I saw that it was moldy.<br /><br />Did I get through this tragedy? Uh, of course I did. Obviously. That's why I'm here. Anyway! I think everyone should own Yellow Rose Recipes because almost everything in there is simple and tasty. This salad was no exception. I especially liked that there was a recipe for taco seasoning, versus just buying a little seasoning packet. My modifications: when eating a single serving (so, in a separate bowl), I added salsa and crumbled up corn chips. Mmm!Stephanie Annehttp://www.blogger.com/profile/00530988435116297825noreply@blogger.com1tag:blogger.com,1999:blog-7581360799060007481.post-15642914483457126682008-10-31T21:04:00.002-05:002008-10-31T21:12:39.144-05:00Day 31: Apple Pie-Crumb Cake Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDcBmLz7cXUN7wCAQqhFjRzOY2VvvV5mGKvCR_OqtP9bIXRP53nCjEpoLS9mPlHJtR39kD3wWWu2-d5wrazPEy3T25Zx_MS4F1nPuTh4cB7Ayx_R65iGYgojLQ9pfH1E37f-atQAO3f0I/s1600-h/Apple+Pie-Crumb+Cake+Muffins+%28vwav%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDcBmLz7cXUN7wCAQqhFjRzOY2VvvV5mGKvCR_OqtP9bIXRP53nCjEpoLS9mPlHJtR39kD3wWWu2-d5wrazPEy3T25Zx_MS4F1nPuTh4cB7Ayx_R65iGYgojLQ9pfH1E37f-atQAO3f0I/s400/Apple+Pie-Crumb+Cake+Muffins+%28vwav%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5263504213292085938" border="0" /></a>It's the last day of VeganMoFo! I managed to post every weekday so, hey, good on me. Now I will return to my usual schedule of posting, eh, when I feel like it. I hope to post at least twice a week, but sometimes I get lazy or my pictures don't come out as nicely as I'd like. But I digress. Onto the food!<br /><br />Apple Pie-Crumb Cake Muffins! I've been pretty immersed in politics lately and baking is the best way to decompress. And I cannot resist muffins with crumb toppings (c'mon, we all have weaknesses). Next time I will make these with a little extra grated/chopped apples because they kind of just taste like cinnamon muffins with little apple surprises. Which might be the point!<br /><br />A reason why muffins are so great: You can freeze them. As much as I love muffins, I usually can't eat a whole batch. Well, I could but, blah-blah, self-control, can't have a muffin for every meal, blah-blah. Just toss some of the muffins into a ziploc bag or tupperware, freeze them, then microwave when you are ready to eat. They don't really lose anything in texture or flavor and won't get all moldy. Because no one loves a moldy muffin.Stephanie Annehttp://www.blogger.com/profile/00530988435116297825noreply@blogger.com2tag:blogger.com,1999:blog-7581360799060007481.post-37778408739946729352008-10-30T21:21:00.002-05:002008-10-30T21:28:20.071-05:00Day 30: Hash Browns<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3GMl4UBLIxIoBdKu52MTyqlHNpD-Nv7IGzdzKzx1mjOcC7yu9-PITB14Z8Gjj8x4iebflSsiPI9bm4F78seG3dIpxHmEvnwe8sQoWfPYN3232J_KJkib59w0oc6vm8o519JpE7tI5PfM/s1600-h/Hash+Browns+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3GMl4UBLIxIoBdKu52MTyqlHNpD-Nv7IGzdzKzx1mjOcC7yu9-PITB14Z8Gjj8x4iebflSsiPI9bm4F78seG3dIpxHmEvnwe8sQoWfPYN3232J_KJkib59w0oc6vm8o519JpE7tI5PfM/s400/Hash+Browns+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5263137716162644530" border="0" /></a>Everyone likes hash browns (quite frankly, I refuse to acknowledge anyone who doesn't). However, hash brown lovers can be pretty fairly split into two camps: shredded or diced. While shredded is okay, it also always reminds me of greasy dinners and ensuing tummyaches. Diced hash browns win it hands down for me. These are the hash browns I grew up with and would look forward to on lazy Sunday mornings. The only difference is that now they're fried in olive oil instead of butter.<br /><br />Recipe for my perfect hash browns: Bake russet potatoes (other potatoes are fine, but russets are "authentic" or whatever). Peel and dice potatoes. Fry! Hash browns should be a dark golden brown (I like 'em crispy). Slather in chili sauce and devour. If there are leftovers, you have failed.Stephanie Annehttp://www.blogger.com/profile/00530988435116297825noreply@blogger.com2tag:blogger.com,1999:blog-7581360799060007481.post-48866309188014473582008-10-29T18:32:00.002-05:002008-10-29T18:45:40.288-05:00Day 29: Fresh Mango Summer Rolls and Peanut Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOQqrbQ-gahMkXBie0DRvGjsRReFF1jdo5SgOlX15ZnVR6uGdNGnRDFYGI72Khey5YxRSNW3f2oLnD-o8f4HyLReZvq5eCJzAGIKkks75c7PgRLwSvpkfQ5qsJbNZEqbPVxQeBL3ZPUcs/s1600-h/Fresh+Mango+Summer+Rolls+%28vwav%29+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOQqrbQ-gahMkXBie0DRvGjsRReFF1jdo5SgOlX15ZnVR6uGdNGnRDFYGI72Khey5YxRSNW3f2oLnD-o8f4HyLReZvq5eCJzAGIKkks75c7PgRLwSvpkfQ5qsJbNZEqbPVxQeBL3ZPUcs/s400/Fresh+Mango+Summer+Rolls+%28vwav%29+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5262723101186872354" border="0" /></a>I thought about making these all summer but... whatever! I can make summer rolls during the fall! It snowed the day I made these, which was depressing - but these brightened everything right up!<br /><br />These were so easy to make. I thought that rice paper wrappers would be harder to work with! There were only two (small) problems: the first couple wrappers got stuck to themselves but that didn't happen any more after I got used to handling them; the wrappers soak two-at-a-time and sometimes they would get slightly stuck to each other - they just needed to be gently pulled apart though and no ripping occurred.<br /><br />I could barely taste the mango in these. I don't know if it's because they're not really in season or because I loaded up on the rice noodles and bean sprouts. This recipe could be easily modified - shredded (or matchstick) carrots and cucumber would be especially nice.<br /><br />The thing that pulls this recipe together for me is the peanut sauce. I didn't use Isa's peanut sauce recipe but instead used the recipe I got from my aunt. When I think of peanut sauce, this is what I think of.<br /><br />Here is the recipe (I don't know where my aunt got the recipe or if she came up with it herself so, if it's yours, sorry):<br /><br />- 4 garlic cloves (I really like garlic, but if you are not such a fan then you should cut back)<br />- 4 tablespoons onion, chopped<br />- 1 cup peanut butter (I like to use crunchy - for texture - but creamy is fine)<br />- 2 tablespoons lemon juice<br />- 1 teaspoon soy sauce<br />- 1/4 teaspoon cayenne pepper<br />- 1 cup coconut (I usually just use a whole can. But only use a cup if you want it less creamy and more peanut-y)<br /><br />Combine the garlic and onion in a food processor until well chopped. Add peanut butter, lemon juice, soy sauce, and cayenne pepper. Blend briefly. With motor running, slowly add coconut milk through feeder tube. Process sauce until smooth and well blended, scraping sides as needed. Heat on the stove or in the microwave until warm.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlDLgg1AzW-Xx6TqgRrNiC0tDI-jSbt1R6BX17AQI0vZLaH-ziEMCU9aDg7OoQC7Y_bhF51oakB11ZZfs-fWY5-zdbTZuOF7nIdHx1orT02S0T8vhZNcfwtN4IDnB8sdjcojR5DSDXQ54/s1600-h/Fresh+Mango+Summer+Rolls+%28vwav%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlDLgg1AzW-Xx6TqgRrNiC0tDI-jSbt1R6BX17AQI0vZLaH-ziEMCU9aDg7OoQC7Y_bhF51oakB11ZZfs-fWY5-zdbTZuOF7nIdHx1orT02S0T8vhZNcfwtN4IDnB8sdjcojR5DSDXQ54/s400/Fresh+Mango+Summer+Rolls+%28vwav%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5262726146668822658" border="0" /></a>Stephanie Annehttp://www.blogger.com/profile/00530988435116297825noreply@blogger.com3tag:blogger.com,1999:blog-7581360799060007481.post-20501358707018319972008-10-28T21:03:00.002-05:002008-10-28T21:12:24.733-05:00Day 28: Cashew Crème Pear Tart<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipXhvLgTSQZrxf1wPGxs91Q4CgFjczagWAkDCiOBr3dJCaAeRuTben5rYlEnYBAPjytalBQUSn-U4N5GnyjPMNfKcZGg9LvloXl4dQQsoP4gRORTm120Jp5m_Q4NriXkGpkUN8jD2Jagw/s1600-h/Cashew+Cr%C3%A8me+Pear+Tart+%28my+sweet+vegan%29+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipXhvLgTSQZrxf1wPGxs91Q4CgFjczagWAkDCiOBr3dJCaAeRuTben5rYlEnYBAPjytalBQUSn-U4N5GnyjPMNfKcZGg9LvloXl4dQQsoP4gRORTm120Jp5m_Q4NriXkGpkUN8jD2Jagw/s400/Cashew+Cr%C3%A8me+Pear+Tart+%28my+sweet+vegan%29+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5262390879118722898" border="0" /></a>I think that this is the first baked good that both my dad and I have been able to eat without any modifications. The cashew crème is probably my favorite part of this dish. I am maybe guilty of eating the pear topping first and then diving into the rest.<br /><br />This was pretty easy to make - especially because I opted to use cashew butter instead of grinding cashews into butter myself. Oh, the center of the tart is chopped up pieces of pear. I thought the tart looked a little... under-dressed without it (Can you tell that I like writing "tart" this many times? Because I do.). This tart is best served warm.<br /><br />The only major issue that I had with this dish is that I had to cook it more than twice as long as stated. It is supposed to take 22-25 minutes to cook - mine spent about an hour in the oven. I don't know how this could have happened! I use an oven thermometer so I know the temperature was right. I used an 8.5" spring-form pan instead of the recommended 9", but that couldn't have added 40 minutes in baking time. Was this a weird fluke? A misprint? Help me out here!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQnO-TpOkTX-VVtknoUWrf0JXMdqQzG6xclYMRoYL5sOuEpKkgE_Qvx93H-zBxOXMnPU8CZgruxuMuXmXpClflhqRSQ0znXbxFkmlvbaCreEVQvHHHVD4aMemmP-8zoBU7CSZuJo7E6Uk/s1600-h/Cashew+Cr%C3%A8me+Pear+Tart+%28my+sweet+vegan%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQnO-TpOkTX-VVtknoUWrf0JXMdqQzG6xclYMRoYL5sOuEpKkgE_Qvx93H-zBxOXMnPU8CZgruxuMuXmXpClflhqRSQ0znXbxFkmlvbaCreEVQvHHHVD4aMemmP-8zoBU7CSZuJo7E6Uk/s400/Cashew+Cr%C3%A8me+Pear+Tart+%28my+sweet+vegan%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5262392876928936530" border="0" /></a>Stephanie Annehttp://www.blogger.com/profile/00530988435116297825noreply@blogger.com1tag:blogger.com,1999:blog-7581360799060007481.post-11042994647145948592008-10-27T21:33:00.005-05:002008-10-27T21:55:51.767-05:00Day 27: Survey!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhcp3Bh5F6LaWw5TkzGeKdDES-GZ3LmShDFyuELTbEo4mUPwVtGzdh1193uH3kGUaryRE5mouHMfO5MjeRKB7XkbA39OHtvG6bfxVIOjawZDGz4ELdP7Jl7fyO09ihbJqetkoXPYs8Csg/s1600-h/DSC_0015.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhcp3Bh5F6LaWw5TkzGeKdDES-GZ3LmShDFyuELTbEo4mUPwVtGzdh1193uH3kGUaryRE5mouHMfO5MjeRKB7XkbA39OHtvG6bfxVIOjawZDGz4ELdP7Jl7fyO09ihbJqetkoXPYs8Csg/s400/DSC_0015.jpg" alt="" id="BLOGGER_PHOTO_ID_5262032630869735970" border="0" /></a>Is it exploitative to use a picture of my dog to lure you in?<br /></div>This survey comes from Jess at <a href="http://letsgetsconed.blogspot.com/">Get Sconed!</a><br /><br /><span style="font-weight: bold;">1. What was the most recent tea you drank?</span><br />Probably Earl Grey, but I haven't had tea in a couple weeks.<br /><br /><span style="font-weight: bold;">2. What vegan forums do you post/lurk on? If so, what is your username? Spill!</span><br />I've been a member of the PPK for awhile although I don't post or comment. I like forums as a resource but I don't really like the format - participation-wise, at least. I think my username is just Stephanie Anne.<br /><br /><span style="font-weight: bold;">3. You have to have tofu for dinner, and it has to be an Italian dish. What comes to mind first?</span><br />Lasagna with the cashew ricotta from Veganomicon. Not the most original but sure to be delicious.<br /><br /><span style="font-weight: bold;">4. How many vegan blogs do you read on an average day?</span><br />I don't know exactly because I use a feedreader. I really like organizing all the blogs I like to read through a feedreader but I comment a lot less than I would if I went to the actual page. Guilty admission!<br /><br /><span style="font-weight: bold;">5. If you could hang out with a vega blogger that you haven't met, who would it be, and what would you do?</span><br />There are a lot of people who I would like to cook for me.<br /><br /><span style="font-weight: bold;">6. If you had to base your dinners for a week around one of the holy trilogy - tofu, seitan, or tempeh, which would it be?</span><br />Seitan, I guess, although I don't use any of them very often.<br /><br /><span style="font-weight: bold;">7. If you had to use one in a fight, which would it be?</span><br />Frozen tofu. Especially if you cut finger-grips along the edge - perfect for throwing!<br /><br /><span style="font-weight: bold;">8. Name 3 meals you'd realistically make with that tough protein of choice!</span><br />This is going to seem like a cop out, but I don't know. I prefer meals based around beans or mushrooms.<br /><span style="font-weight: bold;">9. What a recipe in vegan blogland that you've been eyeing?</span><br /><a href="http://justthefood.blogspot.com/2008/10/veganmofo-and-straight-up-thanksgiving.html">Thanksgiving Burgers from Just the Food</a>.<br /><br /><span style="font-weight: bold;">10. Do you own any clothing with vegan messages/brands on them?</span><br />I own the cowhugger totebag and hoodie from Herbivore (it's so cute, I can't help it), a couple other shirts from Herbivore, a hoodie that is too big, and, my personal favorite, the "Don't be a jerk, go vegan" shirt from Food Fight (it has a drawing by the brilliant Nicole Georges!).<br /><br /><span style="font-weight: bold;">11. Have you made your pilgimage to the "vegan mecca" yet? (Portland, duh)</span><br />I was there for a week in June and loved it. I'm planning on moving there, but I'm having an impossible time finding a place to live.<br /><br /><span style="font-weight: bold;">12. What age did you first go vegan? Did it stick?</span><br />I went vegan when I was 20. I've only been vegan since March but, yeah, it's sticking.<br /><br /><span style="font-weight: bold;">13. What is the worst vegan meal you've had? Who cooked it?</span><br />I don't think I have any horror stories. I don't really go out so that probably helps. But whenever anyone has made something for me, it has been great and it makes me feel all warm and fuzzy inside when people cook things or buy food just for me.<br /><br /><span style="font-weight: bold;">14. What made you decide to blog?</span><br />I figured it would encourage me to make and eat different things. I'm usually the only person who eats the food I make so it's nice to feel like I'm making it for other people too. I also used to be really into photography when I was in high school and was looking for a way to do more.<br /><br /><span style="font-weight: bold;">15. What are three of your favorite meals to make?</span><br />- Soup. I like the smell and sounds of simmering soup!<br />- Pie! That's a newfound love.<br />- Pretty much anything that involves sautéing.<br /><br /><span style="font-weight: bold;">16. What dish would you bring to a vegan Thanksgiving-themed potluck?</span><br />Stuffing. It's a family recipe (... I think) and one of my all-time favorite foods. I've never had stuffing that tastes half as good as this one.<br /><br /><span style="font-weight: bold;">17. Where is your favorite vegan meal at a restaurant? How many times have you ordered it?</span><br />Pad Thai from Siam Thai (a local Thai restaurant). I've been eating there for over 4 years and used to go there probably at least once a week in high school. I've probably ordered it over 20 times. They make the best tofu that I've ever had so it's hard to not keep going back! I recently found out that you can get deep-fried tofu with their stir-frys and, holy crap, it's brilliant. It's totally spoiled me though - other Thai food doesn't live up and other tofu... is just a disappointment.<br /><br /><span style="font-weight: bold;">18. What do you think the best chain to dine as a vegan is?</span><br />I don't think I've been to a chain restaurant since going vegan.<br /><br /><span style="font-weight: bold;">19. My kitchen needs...</span><br />More counter-space and storage. And a billion gadgets.<br /><br /><span style="font-weight: bold;">20. This vegetable is not allowed in my kitchen...!</span> I think that pumpkins are technically fruits but whatever, they can stay the hell away from my kitchen. I don't have a problem with most fruits and vegetables. Spices are what tend to get to me - cloves, allspice, fennel seeds, ugghhhh.<br /><br /><span style="font-weight: bold;">21. What's for dinner tonight?</span><br />Mango Summer Rolls from Vegan with a Vengeance with peanut sauce.Stephanie Annehttp://www.blogger.com/profile/00530988435116297825noreply@blogger.com0tag:blogger.com,1999:blog-7581360799060007481.post-60168548830553158902008-10-24T21:06:00.003-05:002008-10-24T21:21:29.812-05:00Day 24: Coconut Milk Ice Cream<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6bPU8dHEpXS9U3QKN8x6YMaTQ1OjDkQ19IXQ2QVCnxbdlbob3zQZRCCNNRpHoDzH2dOXhptLpR4gW79HBho2DtmX1kCgmUImdk5lweswZG7QRbJIS79hajO6E7FT3aXT-uhgXR2iHB5s/s1600-h/So+Delicious+Mint+Chip+%26+Cookie+Dough+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6bPU8dHEpXS9U3QKN8x6YMaTQ1OjDkQ19IXQ2QVCnxbdlbob3zQZRCCNNRpHoDzH2dOXhptLpR4gW79HBho2DtmX1kCgmUImdk5lweswZG7QRbJIS79hajO6E7FT3aXT-uhgXR2iHB5s/s400/So+Delicious+Mint+Chip+%26+Cookie+Dough+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5260907386225222050" border="0" /></a><br />The other day, my dad called me from the health food store and asked if I wanted any coconut milk ice cream. I selected mint chip (which I never had any fondness for previously but wanted very badly) and cookie dough.<br /><br />The cookie dough ice cream is also gluten free - a nice touch. It was good, but I think I prefer Temptation's cookie dough ice cream. The problem with Purely Decadent's cookie dough is that the chunks of dough are too big for my taste. I ended up breaking the chunks into smaller pieces before eating, which was an annoying extra step (I mean, I already have to take the ice cream out of the freezer, take the lid off, get a spoon, and scoop it! Now this?!).<br /><br />The mint chip was wonderful and I've already picked up a second carton. The ice cream is white, as compared to the more typical light green. I guess this means that other companies either dye their ice cream or use actual mint leaves. There are thin swirls of chocolate throughout that weren't too overwhelming (Wait, how can this be called "mint chip" ice cream when there are no actual chips? I will continue to investigate this disturbing matter.). It seems like a lot of ice cream has way more chocolate than necessary but, considering my chocolate intolerance, I may be slightly biased.<br /><br />I've also had Purely Decadent's chocolate coconut milk ice cream and the coconut one. I have been very impressed by this line so far and it's nice to find tasty vegan ice cream in local stores. That's right, the vegans are taking over grocery stores, one freezer case at a time.Stephanie Annehttp://www.blogger.com/profile/00530988435116297825noreply@blogger.com3tag:blogger.com,1999:blog-7581360799060007481.post-10211596082016169862008-10-23T21:16:00.002-05:002008-10-23T21:24:42.794-05:00Day 23: Concord Grapes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjpZkADfKCq4yyVBmKFUCPlwDLY31d72WdOfwJRxq5iBoNUuEiK4kAAzeeYYuSFriqbawu0tvOZOWV0CdlR7r_oXQvuJGZzXj9-PtoY6WhMqnsCHtorT0NE8irG7s1st5Dd3HjixpjNkg/s1600-h/Concord+Grape.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjpZkADfKCq4yyVBmKFUCPlwDLY31d72WdOfwJRxq5iBoNUuEiK4kAAzeeYYuSFriqbawu0tvOZOWV0CdlR7r_oXQvuJGZzXj9-PtoY6WhMqnsCHtorT0NE8irG7s1st5Dd3HjixpjNkg/s400/Concord+Grape.jpg" alt="" id="BLOGGER_PHOTO_ID_5260538841601335010" border="0" /></a>I tried concord grapes for the first time a couple weeks ago and discovered something. You know how grape candy and grape medicine always have that really fake grape taste? Turns out it's not so fake, it tastes like concord grapes. It's like eating candy! Candy that has a sour and seedy center.<br /><br />Trying new produce is fun and something that I didn't really get into until I went vegan. In related news, I bought my first pomegranate today! We'll see how that goes.Stephanie Annehttp://www.blogger.com/profile/00530988435116297825noreply@blogger.com0tag:blogger.com,1999:blog-7581360799060007481.post-47419577947785857872008-10-22T21:13:00.002-05:002008-10-22T21:22:39.559-05:00Day 22: Apple Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlkHA5SlV55yg0QJBJOua-YLynRkli_9c6FaUq0076MpyVYg_6mxbqXSMp6U1Clx-Qf-U43oQLjimSl17VpFnIIH8arRFSzwsxC_6Pl86p1yFQFiFx9rSqeihLVhFraQrCgrT0Fpw6SVE/s1600-h/Apple+Pie+%28vcon+%26+betty+crocker%29+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlkHA5SlV55yg0QJBJOua-YLynRkli_9c6FaUq0076MpyVYg_6mxbqXSMp6U1Clx-Qf-U43oQLjimSl17VpFnIIH8arRFSzwsxC_6Pl86p1yFQFiFx9rSqeihLVhFraQrCgrT0Fpw6SVE/s400/Apple+Pie+%28vcon+%26+betty+crocker%29+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5260167019534374978" border="0" /></a>A couple weeks ago, my dad and I went to an orchard and picked up a couple bags of fresh apples. Mostly because I really wanted to make an apple pie. I have never made a pie before! And getting a slice of vegan apple pie around here is probably impossible. So I made my own!<br /><br />I made a double recipe of the pie crust in Veganomicon and for the filling I used a Betty Crocker recipe. This pie was perfect and tasted exactly like I imagined it would. I had read some disparaging comments about vegan pie crusts but this crust was flaky and browned up nicely. You can see that the edges got a little extra-toasty - Betty Crocker recommends wrapping foil around the edge and removing it 15 minutes before the pie is finished cooking. I chose not to follow that advice because I like the edges of my food to be a little extra crispy (pies, cookies, casseroles, not soup, latkes, etc.).<br /><br />A couple posts ago, I said that making donuts is more fulfilling than making other desserts. I am going to have to amend my statement because nothing is more fulfilling or delicious than pie.Stephanie Annehttp://www.blogger.com/profile/00530988435116297825noreply@blogger.com2tag:blogger.com,1999:blog-7581360799060007481.post-84283370296985362042008-10-21T20:38:00.003-05:002008-10-22T21:23:00.424-05:00Day 21: Roasted Applesauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0CegG1tS3lym905oNDWfUD8C0ndm6r_FhXB2s0VqxkW4YA3R-1wlFiQTvVPSkGBD3F-4-KzQTdAAJiqbDYijb0xXH2PHsLKXZ54b6PEE-GS9pUWqbz-FBXQQrnnOKbXnjQORnOV5eLoE/s1600-h/Roasted+Applesauce+%28vwav%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0CegG1tS3lym905oNDWfUD8C0ndm6r_FhXB2s0VqxkW4YA3R-1wlFiQTvVPSkGBD3F-4-KzQTdAAJiqbDYijb0xXH2PHsLKXZ54b6PEE-GS9pUWqbz-FBXQQrnnOKbXnjQORnOV5eLoE/s400/Roasted+Applesauce+%28vwav%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5259786759392505922" border="0" /></a>I had some leftover apples after making an apple pie (which I'll post about tomorrow) and they were already peeled so I thought, hey, roasted applesauce! I've been meaning to make it for awhile and the perfect opportunity finally arose.<br /><br />I usually don't like warm applesauce, but this was perfect. I'm sure I will be making this many times this fall. I ended up thirding the recipe and it made two good-sized servings.<br /><br />The little disc sticking out of the applesauce is one of my favorite treats since I was a child: take leftover pie crust dough, liberally sprinkle cinnamon sugar over it, and bake until the edges are lightly browned. Best eaten a couple minutes after they have come out of the oven. You might be okay eating them later, but they've never lasted that long for me.<br /><br />Recipe!:<br /><div>3lbs McIntosh (about 10) [I used Empire apples - I think tart apples work best here]<br /></div><div>juice of 1 lemon [I skipped this]<br /></div><div>2 tablespoons canola oil</div><div>¼ cup pure maple syrup</div><div>2 tablespoons sugar</div><div>1 tsp ground cinnamon</div><div>½ tsp lemon zest [skipped this too]<br /></div><div>pinch ground allspice [skipped this, blech, allspice]<br /></div><div>¼ teaspoon salt</div><div><br />Preheat oven to 400°.</div><div><br /></div><div>Peel, core, and slice the apples into 1 inch chunks. Sprinkle with the lemon juice. Set aside. </div><div><br /></div><div>Combine the oil, maple syrup, sugar, cinnamon, and lemon zest in a glass baking dish and whisk together. Add the apples and toss to coat.<br /><br /></div><div>Roast until the apples are very tender, about 25 minutes or so, turning once after 15 minutes. Transfer to a large bowl and mash [I used my ricer instead]. If you prefer smoother applesauce, you can pulse it a few times in a blender or food processor. You can serve this warm, at room temperature, or chilled.<br /></div>Stephanie Annehttp://www.blogger.com/profile/00530988435116297825noreply@blogger.com1tag:blogger.com,1999:blog-7581360799060007481.post-88804833487533201482008-10-20T23:07:00.002-05:002008-10-20T23:14:31.334-05:00Day 20: Beanie Weenies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr4PDPGHKPM5rYEfDCaqonYX69ROhXNFQSvifQtgv9_5D2NWg8w6vs_ZZl-ZucBmdjXA1dJybavkJpIdror2uVPSxIyTLRaIokHPNOSv8E50hOdRK8hmOyOeJBbhgMDPaTmZ7N4RD8_yE/s1600-h/Beanie+Weenies.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr4PDPGHKPM5rYEfDCaqonYX69ROhXNFQSvifQtgv9_5D2NWg8w6vs_ZZl-ZucBmdjXA1dJybavkJpIdror2uVPSxIyTLRaIokHPNOSv8E50hOdRK8hmOyOeJBbhgMDPaTmZ7N4RD8_yE/s400/Beanie+Weenies.jpg" alt="" id="BLOGGER_PHOTO_ID_5259454203300400818" border="0" /></a>Did you know that some people have not encountered the wonder that is Beanie Weenies? Maybe you are even one of those poor wretches. Or maybe you call it "Franks 'n' Beans", which is even more deplorable than never tasting it.<br /><br />This is a very quick meal - perfect for lazy days and rainy nights. Just open up a can of baked beans (or make your own), heat it up, toss in some vegan hot dog pieces, and you are good to go! I used Yves hot dogs, although I'm not that impressed with the texture or the flavor (if there is a brand that you think is better, let me know!). I fried the hot dog pieces until they were crispy on the outside in order to reduce the "meh" texture as much as possible. A couple months back, I tossed some grated Teese, which melted nicely but a cheddar flavor would be preferable.Stephanie Annehttp://www.blogger.com/profile/00530988435116297825noreply@blogger.com1tag:blogger.com,1999:blog-7581360799060007481.post-3429657866374163112008-10-17T21:29:00.002-05:002008-10-17T21:40:35.279-05:00Day 17: Potato Mushroom Blintzes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1hGZRa-e1yftHbaLVAft2lUdm4UQvWaNbiG1szfhMl0ttiyvwWjKhC4WtD_EyM_f53W0C-TsTvkqq2sHuEyIHyr_tHY0o8laPYZNFv4pSUKrN2KcmCIwSWfYL9DODUeDIOlX7cBYmFYo/s1600-h/Potato+Mushroom+Blintzes+%28vcon%29+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1hGZRa-e1yftHbaLVAft2lUdm4UQvWaNbiG1szfhMl0ttiyvwWjKhC4WtD_EyM_f53W0C-TsTvkqq2sHuEyIHyr_tHY0o8laPYZNFv4pSUKrN2KcmCIwSWfYL9DODUeDIOlX7cBYmFYo/s400/Potato+Mushroom+Blintzes+%28vcon%29+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5258315565628101346" border="0" /></a>This recipe can be found if you search for it in the googlebooks version of Veganomicon (although how someone could be vegan and not own V'con is beyond me).<br /><br />I saw a picture of these blintzes on someone's site, decided to try them, and bought the ingredients several weeks ago. Fortunately it takes a little while for potatoes and mushrooms to go bad because I kept putting off making them. Making my own crepes just seemed like such a daunting task! But lately I've been realizing that everything I think will be too hard actually ends up being pretty easy. Granted, these crepes were extra easy because I had my dad make the actual crepes (in a small, non-stick frying pan - who needs crepe pans?!) while I worked on the filling (I'm pretty sure I made the crepe batter too. I do things! Shut up!).<br /><br />These were savory and held up very well during the couple of days they spent in the refrigerator. You could probably successfully reheat them in a microwave, but it only takes a couple of minutes to re-fry them. You don't even need to add any oil! I ate most of them smothered in applesauce, but for the picture I used sour cream (Follow Your Heart, I think) and some fresh chives.Stephanie Annehttp://www.blogger.com/profile/00530988435116297825noreply@blogger.com2tag:blogger.com,1999:blog-7581360799060007481.post-7643081867581521842008-10-16T21:42:00.004-05:002008-10-16T21:50:06.122-05:00Day 16: Carrot Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDUuUe4sUVK7peab54k2jXYW8h4t3i25EoS84AvXuzY1kQjLwmtiB3vq0OIn2yfBGggMQGiEWajsJSe9NuXxAhtnC0UlEyxR5QGIdYdUWXVst3hfquou3UsLPI6KmLxjmjOsmYf4xA8II/s1600-h/Carrot+Salad+Sandwich.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDUuUe4sUVK7peab54k2jXYW8h4t3i25EoS84AvXuzY1kQjLwmtiB3vq0OIn2yfBGggMQGiEWajsJSe9NuXxAhtnC0UlEyxR5QGIdYdUWXVst3hfquou3UsLPI6KmLxjmjOsmYf4xA8II/s400/Carrot+Salad+Sandwich.jpg" alt="" id="BLOGGER_PHOTO_ID_5257947884848403394" border="0" /></a>I picked up this pre-made carrot salad by <a href="http://totally-vegan.com/index.html">Totally Vegan</a> from my local health food store. I don't have the recipe, but I think this would be pretty easy to replicate because you can find the list of ingredients <a href="http://totally-vegan.com/CarrotSalad.html">HERE</a>. It says that there are only 2 servings, but I was able to make 5 sandwiches with it (and the bread I use is fairly wide).<br /><br />I'm always nervous about trying carrot-y things because it wasn't long ago that I hate-hate-hated carrots. I certainly did not hate this carrot salad though. It was a very nice change from my usual chickpea salad. I'll be picking this up again for sure and I encourage everyone who doesn't live around Chicago to try a hand at making it yourself!Stephanie Annehttp://www.blogger.com/profile/00530988435116297825noreply@blogger.com1tag:blogger.com,1999:blog-7581360799060007481.post-53362971206109734192008-10-15T23:03:00.002-05:002008-10-15T23:11:40.533-05:00Day 15: Apple Cider Donuts<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1N9b5eQUGpocNaegIh6kXM8CuOatdi8m9_1IoGqnzwZ8NRtlLfzYkRSTau2FWTweU99_T0T_uwjI3RpZTRhVoWIazfd6UXsUQ9__d4KgiSJRIgffIbRdxZdHqkyZdL9qydrPpa6tbmPU/s1600-h/Apple+Cider+Donuts+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1N9b5eQUGpocNaegIh6kXM8CuOatdi8m9_1IoGqnzwZ8NRtlLfzYkRSTau2FWTweU99_T0T_uwjI3RpZTRhVoWIazfd6UXsUQ9__d4KgiSJRIgffIbRdxZdHqkyZdL9qydrPpa6tbmPU/s400/Apple+Cider+Donuts+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5257597675181438434" border="0" /></a>Original recipe from <a href="http://eventhevegans.blogspot.com/2007/05/hurts-dont-it.html">Vegan Hedonism</a>, modifications from <a href="http://www.postpunkkitchen.com/forum/viewtopic.php?id=36172">the PPK</a>.<br /><br />For some reason, I find that making donuts is more fulfilling than making other desserts. To be fair though, I've never made a fancy layer-cake. Oh, I bet making petit fours would be nice too. What was I on about? Sorry, my brain is scrambled from watching the debate and the spin afterward.<br /><br />These donuts definitely matched my expectations. I prefer cake donuts but these were tasty (y'know, for yeast donuts). I would have preferred for the apple taste to be a little less subtle. If I make these again, I would try adding tiny pieces of apple to the batter.<br /><br />This is a very simple recipe and could easily be modified to make pretty much any kind of donut. Except cake donuts.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii3WFo3HWc-1KuAEwwRJKciKbg5HawnSlqkdiWT7uuo6QH2vVOS0WQ9UrID_fduXaziGQDLgyZq3-Nr6nDNTKqoriDwRr-UsmmXFks8OqiJ9uuPaV82zyBioRAFV2MK7xa_LddhgGhn8s/s1600-h/Apple+Cider+Donuts.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii3WFo3HWc-1KuAEwwRJKciKbg5HawnSlqkdiWT7uuo6QH2vVOS0WQ9UrID_fduXaziGQDLgyZq3-Nr6nDNTKqoriDwRr-UsmmXFks8OqiJ9uuPaV82zyBioRAFV2MK7xa_LddhgGhn8s/s400/Apple+Cider+Donuts.jpg" alt="" id="BLOGGER_PHOTO_ID_5257597606074626690" border="0" /></a>My dad insisted that I post a picture of the mini donut because he made it (and proceeded to get very giggly about it). So, there you go, old man!Stephanie Annehttp://www.blogger.com/profile/00530988435116297825noreply@blogger.com2tag:blogger.com,1999:blog-7581360799060007481.post-90367737392810676422008-10-14T21:07:00.003-05:002008-10-15T23:12:03.037-05:00Day 14: Peanut Butter Cups<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ut3l11OdvTFWvJkM0FSF8YO8g24ZhHq3ncWQV-0ipMa7ue8PJnsgC7__Acb1tX9kDdXBP63bu-P7mONr7xL-GRja0H1T0QNOgVZ8Uzcn3dT7ECcKn4apuR9RAJeXfUY7CksdONe5tY4/s1600-h/Peanut+Butter+Cups+%28have+cake,+will+travel%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ut3l11OdvTFWvJkM0FSF8YO8g24ZhHq3ncWQV-0ipMa7ue8PJnsgC7__Acb1tX9kDdXBP63bu-P7mONr7xL-GRja0H1T0QNOgVZ8Uzcn3dT7ECcKn4apuR9RAJeXfUY7CksdONe5tY4/s400/Peanut+Butter+Cups+%28have+cake,+will+travel%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5257196708449909282" border="0" /></a>The recipe is <a href="http://havecakewilltravel.com/">Celine's</a> and it can be found <a href="http://havecakewilltravel.com/2008/08/29/pb-cups/">HERE</a>. The only change I made was to add a heaping tablespoon of creamy peanut butter to the chocolate.<br /><br />I made these when I was trying to figure out if only large amounts of chocolate made me feel sick. Eating one of these made me feel a little bit "bleh" but it was worth it! My dad helped me make these and I think both of us really enjoyed using paintbrushes to cover the mini-cupcake liners with chocolate. Is it art? Is it dessert? Why not both!<br /><br />These did not take very much time to make, even counting the time of the chocolate chilling. I kept them refrigerated after making them, as they tended to melt fairly quickly.Stephanie Annehttp://www.blogger.com/profile/00530988435116297825noreply@blogger.com6tag:blogger.com,1999:blog-7581360799060007481.post-35077970979121125282008-10-13T19:13:00.003-05:002008-10-15T23:12:14.168-05:00Day 13: Creamy Cauliflower Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh24yuME3gvJ-C-h-VH-98QD77UKPGISyi59wO5oSwaprlFH2t7p_a6xWUo4qmArAj2VKZBPricdg0ZYyw8GVOLXLPDPxXoRuaBeX4eQrMjKNCCHdLHFzxP7HxBJEKPVrpOODQabfWzPfU/s1600-h/Creamy+Cauliflower+Soup+%28vegan+lunch+box%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh24yuME3gvJ-C-h-VH-98QD77UKPGISyi59wO5oSwaprlFH2t7p_a6xWUo4qmArAj2VKZBPricdg0ZYyw8GVOLXLPDPxXoRuaBeX4eQrMjKNCCHdLHFzxP7HxBJEKPVrpOODQabfWzPfU/s400/Creamy+Cauliflower+Soup+%28vegan+lunch+box%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5256796346744750578" border="0" /></a>I was worried that this soup was going to be a little bland because, while cauliflower is completely delicious, it is not the most flavorful of veggies. This soup was wonderful and very easy to make. The best part of the soup is that you add cauliflower florets after pureeing the rest of the soup. I prefer my soups blended, but I would like to have a little bit of texture so this was perfect. And both of my parents liked it so it's very omni-friendly.Stephanie Annehttp://www.blogger.com/profile/00530988435116297825noreply@blogger.com3tag:blogger.com,1999:blog-7581360799060007481.post-46521654591195436332008-10-11T23:18:00.003-05:002008-10-11T23:25:41.967-05:00Day 11: Chickpeas Romesco<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAgOQwvOw8qMqAa7_uFSSRTTKQ14Sz48s5RUcvkFCjdfqGlz6dN-i3FyZA9mK8rv1_6zVDXLuQvssEbeouNB76RpsO1nj7nB1v_VG79BrMEPLP85KB7NrcECJriFmi3uFm5YPi9Upwiz4/s1600-h/Chickpeas+Romesco+%28vcon%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAgOQwvOw8qMqAa7_uFSSRTTKQ14Sz48s5RUcvkFCjdfqGlz6dN-i3FyZA9mK8rv1_6zVDXLuQvssEbeouNB76RpsO1nj7nB1v_VG79BrMEPLP85KB7NrcECJriFmi3uFm5YPi9Upwiz4/s400/Chickpeas+Romesco+%28vcon%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5256117507729119666" border="0" /></a>The next couple of pictures are kind of crappy because I forgot to change the ISO from 1600 back to 200. So they're kind of noisy and funny looking. Myyyyy bad.<br /><br />I put off making this for awhile because it seemed kind of complicated. It was definitely quick and easy to make though! The best part was probably roasting the red peppers because (a) it made the whole house smell like delicious roasted peppers and (b) open flame!!!<br /><br />Despite how easy it is to make, this is still a really fancy-tasting recipe. Especially good for dinner parties, but also great to make just for yourself.<br /><br />Recipe!:<br /><br />1/2 cup sliced almonds<br />28oz can diced tomatoes (fire-roasted are especially good)<br />2 roasted red bell peppers<br />3 Tbsp olive oil<br />3 cloves garlic, minced finely<br />2 shallots, minced finely<br />1 red serrano chile, seeded and minced finely<br />1/4 cup white wine or vegetable broth<br />2 tsp red wine vinegar<br />2 tsp sugar<br />1 tsp dried thyme<br />1/2 tsp dried rosemary, crumbled<br />2 15-oz cans chickpeas, drained and rinsed<br />1/2 tsp salt, or to taste<br />freshly ground pepper<br /><br />Using a food processor, grind the almonds into very fine almost powdery crumbs. Place in small bowl and set aside.<br /><br />Puree the tomatoes and roasted peppers until smooth. Pour mixture into a large bowl and set aside.<br /><br />Preheat medium-size saucepan over medium heat. Sautee garlic, shallots and chile in oil until shallots turn golden, 4 to 5 minutes. Pour in the white wine to dissolve any browned bits of garlic stuck to the bottom of the pan. After a minute, add the tomato/pepper mixture, vinegar, sugar, thyme and rosemary. Cover, bring to a near boil and then simmer for about 10 minutes, stirring occasionally.<br /><br />Add the ground almonds and stir the mixture until they are completely combined. Fold in the chickpeas and simmer uncovered for 20-25 mins, until the sauce is slightly reduced and the chickpeas are very tender. Remove from the heat, season with salt and pepper, and allow to cool for 5-10 mins before serving.Stephanie Annehttp://www.blogger.com/profile/00530988435116297825noreply@blogger.com1tag:blogger.com,1999:blog-7581360799060007481.post-86964871029390228052008-10-10T21:12:00.004-05:002008-10-11T23:24:16.465-05:00Day 10: Easy Ranch Dip<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoVLY-3p8AsBfJ2ZAWSZZjSJX6DkqvX7wqI4B_I2Rn_GOnC7KZjh4LR9S0yryRPuJHPDwWvwj4yk-TYEIRm25EIfPTfxt4NgMQXrxAHr0Hk5MXv6GLwZReoDo1iNFGQGSINnFmtCG__DU/s1600-h/Easy+Ranch+Dip+%28vegan+lunch+box%29+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoVLY-3p8AsBfJ2ZAWSZZjSJX6DkqvX7wqI4B_I2Rn_GOnC7KZjh4LR9S0yryRPuJHPDwWvwj4yk-TYEIRm25EIfPTfxt4NgMQXrxAHr0Hk5MXv6GLwZReoDo1iNFGQGSINnFmtCG__DU/s400/Easy+Ranch+Dip+%28vegan+lunch+box%29+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5255713496290095394" border="0" /></a>This is the Easy Ranch Dip (with some veggies and cream cheese spirals) from Vegan Lunch Box. It was okay, although it didn't taste like "ranch" to me at all. "Ranch" seems like a weird thing to name a flavor. Which came first, the dressing or the cowboys?<br /><br />Oh, right, this is a food blog, not a space where I wax poetic about word origins and cowboys. I prefer thicker dips (like hummus or the cashew-cucumber dip from V'con) so this didn't really do anything for me. It was fun to put beans in a blender though.Stephanie Annehttp://www.blogger.com/profile/00530988435116297825noreply@blogger.com0tag:blogger.com,1999:blog-7581360799060007481.post-22462723938496221702008-10-09T20:30:00.002-05:002008-10-09T20:37:23.962-05:00Day 9: Cream Cheese Spirals<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrz6OzHIsDC4a0B5jOvGIN0UGsvqDDE3UXQxjs4DlsfaU4y09C3pboF76fKbWaCa_G-eKqNbM8UJ_jO-wFAlmM70YHvYGmsP3zW3-W3qW5MQTiO7MD0PhN6V1-ggEmLKRu5LgODSJCzHw/s1600-h/Cream+Cheese+Spirals+%28vegan+lunch+box%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrz6OzHIsDC4a0B5jOvGIN0UGsvqDDE3UXQxjs4DlsfaU4y09C3pboF76fKbWaCa_G-eKqNbM8UJ_jO-wFAlmM70YHvYGmsP3zW3-W3qW5MQTiO7MD0PhN6V1-ggEmLKRu5LgODSJCzHw/s400/Cream+Cheese+Spirals+%28vegan+lunch+box%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5255331911204852114" border="0" /></a>Cream Cheese Spirals from Vegan Lunch Box.<br /><br />These are like miniature herbed-biscuits. It's a very simple recipe! Which I forgot to copy down before returning the book to the library. Oops. Basically, it's whole wheat flour and soy milk (and probably a couple other things) mixed together into a dough. Roll the dough out, spread cream cheese over it, and then top the cream cheese with herbs! I used basil, parsley, and... something else green. I also cut off the very tops of some broccoli and added that with the herbs. The broccoli was definitely noticeable in the finished product and very enjoyable. Roll everything up, slice into 20 or so pieces, and bake in the oven!<br /><br />I ate almost half of them immediately after they came out of the oven.Stephanie Annehttp://www.blogger.com/profile/00530988435116297825noreply@blogger.com1