tag:blogger.com,1999:blog-31837023128430679492024-03-18T21:28:52.402-07:00Dandelion Vegan BlogRosehttp://www.blogger.com/profile/02114977921830686539noreply@blogger.comBlogger215125tag:blogger.com,1999:blog-3183702312843067949.post-81315306586597615742015-10-28T17:51:00.000-07:002015-10-28T19:07:59.597-07:00Romaine Salad with Lemon-Date Dressing<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">I usually make things up as I go along when it comes to salad rather than hunting down recipes, but this one is a keeper. It's from Donna Klein's <a href="http://www.barnesandnoble.com/w/mediterranean-vegan-kitchen-donna-klein/1102233316?ean=9781557883599" target="_blank">Mediterranean Vegan Kitchen</a>, and it's so clever and delicious in its simplicity: crisp romaine tossed with chopped dates and dressed with olive oil, fresh lemon juice, ground coriander seed, a hint of cinnamon and sugar, salt, and pepper to taste. </span></div>
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<span style="font-size: large;">I couldn't find the recipe published online, but it's the type of thing that's easy to wing. I prefer to use just a tad bit of cinnamon--just enough to add that flavor dimension without overpowering, and go light on the sweetener to get a tangier result. It seems really minimal, but the textures and flavors add up to more than a sum of their parts. Sometimes, I like to add chopped walnuts or red onion, which are yummy with it too.</span></div>
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<span style="font-size: large;">In keeping with the North African-inspired flavors of the dressing, I recently used it on another salad, this one made with aubergine, chickpeas, and cilantro.</span></div>
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<span style="font-size: large;">I pan fried the eggplant slices in a dry skillet over medium-low heat, which works great if you keep an eye on them and turn regularly--the slices go nice and soft without any oil. This salad was even better after marinating in the dressing for several hours to let the aubergine soak up the dressing.</span></div>
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<span style="font-size: large;">I've been uninspired in the kitchen lately, but wanted to get at least one post up before October is gone...I can't believe how fast it's flown by!</span></div>
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<span style="font-size: large;">Happy Halloween! </span></div>
<br />Rosehttp://www.blogger.com/profile/02114977921830686539noreply@blogger.com16tag:blogger.com,1999:blog-3183702312843067949.post-43085595948398271322015-09-30T18:47:00.002-07:002015-09-30T18:54:09.667-07:00Dessert Arancini<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><a href="http://www.veganmofo.com/" target="_blank">VeganMofo </a>Day 30: Fusion Challenge!</span><br />
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<span style="font-size: large;">My fusion challenge creation is meant to be a melding of Italian arancini and rice pudding. I'm not sure if this qualifies as true fusion as rice pudding is something found in a lot of cuisines around the world... </span><br />
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<span style="font-size: large;">Meanwhile, arancini (little oranges) are fried rice balls, usually made of left over risotto with some sort of filling in the center. If anything at least, this a fusion of a savory dish with a sweet one.</span><br />
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<span style="font-size: large;">For the rice pudding, I used arborio rice and prepared it just as you would a risotto, but with coconut milk instead of broth and added sugar, cinnamon, nutmeg, raisins, and candied ginger. </span><br />
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<span style="font-size: large;">For the filling, I made cream cheese balls and rolled them in ground hazelnuts. </span><br />
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<span style="font-size: large;">After the risotto cooled, I flattened it out into rounds and placed the cheese balls in the center.</span><br />
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<span style="font-size: large;"><span style="font-size: large;">The initial risotto came out a tad bit stodgy, which I think helped make the balls easy to roll up.</span></span></div>
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<span style="font-size: large;">I coated the balls with a mixture of panko bread crumbs, shredded coconut, and ground nuts.</span><br />
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<span style="font-size: large;">I was a little nervous as to whether they would hold up while frying, but they did.</span><br />
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<span style="font-size: large;">...and the centers:</span><br />
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<span style="font-size: large;">The outside is crunchy and crisp from the panko and the coconut. The rice is just sweet enough with lovely spice and dried fruit. I couldn't taste the cheese in the middle very much, but it's always fun to find a creamy center. Served with some plain yogurt and a drizzle of maple syrup, they make a nice pudding...or breakfast if you don't mind deep fried ones. </span><br />
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<span style="font-size: large;">And finally, a fond farewell to VeganMofo 2015 (I hate good-byes). I'm so thankful to be part of a global vegan community. I've found so many wonderful blogs and people, and I hope to keep up with them throughout the year. Well done everyone! xoxo</span>Rosehttp://www.blogger.com/profile/02114977921830686539noreply@blogger.com24tag:blogger.com,1999:blog-3183702312843067949.post-55289332564446463532015-09-29T17:50:00.001-07:002015-09-29T17:50:49.416-07:00Burritos and Road Trip Goodies Double PostCatching up... <br />
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<a href="http://www.veganmofo.com/" target="_blank">VeganMoFo</a> Day 28: Tacos vs. Burritos<br />
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Definitely burritos. I love how you can stuff them super full into big, fat rolls that make a meal in themselves. <br />
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These had brown rice, black beans, yams, pickled cabbage, avocado, pico de gallo, and jalapeƱos with a liberal splash of hot sauce. </div>
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Next up, <a href="http://www.veganmofo.com/" target="_blank">VeganMoFo</a> Day 29: What would you bring on a vegan road trip?<br />
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I don't go on road trips very often, but if I did, in addition to fruit and water I'd bring along some <a href="https://www.facebook.com/PandaLicoriceUSA" target="_blank">Panda Licorice</a>.<br />
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The ingredients are molasses, wheat flour, licorice extract and aniseed oil. They have other flavors too like blueberry and raspberry, which are all vegan and good, but I like black licorice best.<br />
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Also, some <a href="http://www.harmlessharvest.com/" target="_blank">Harmless Harvest Coconut Water</a> to stay hydrated.<br />
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Some <a href="http://www.hailmerry.com/macaroons" target="_blank">Hail Merry Macaroons</a>, yum.<br />
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And for the savory side of things <a href="http://shop.kaiafoods.com/default.asp" target="_blank">Kale Krunch</a>,<br />
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and probably some <a href="http://www.primalspiritfoods.com/" target="_blank">Primal Strips</a>.<br />
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I'm looking forward to seeing all the fusion ideas tomorrow for the last day of MoFo!<br />
<br />Rosehttp://www.blogger.com/profile/02114977921830686539noreply@blogger.com16tag:blogger.com,1999:blog-3183702312843067949.post-34417694231417681142015-09-24T17:54:00.000-07:002015-09-24T20:34:39.969-07:00Scooby and Shaggy's Monster Vegan Eggplant Stack<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRV715gclxhl2Qd61S4Qi4MRe1uSo_aPyKopbnDlWe1hbiFY-a3pStzzTntKxIE0Gf22HhqleR1u_BDU5-rUJyCtMWnXPAY6ShIZ1qJzJamxbmJ2EmAYOGwi-EfGmBysKG7mG_2dJBsTd0/s1600/ScoobyDoo2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRV715gclxhl2Qd61S4Qi4MRe1uSo_aPyKopbnDlWe1hbiFY-a3pStzzTntKxIE0Gf22HhqleR1u_BDU5-rUJyCtMWnXPAY6ShIZ1qJzJamxbmJ2EmAYOGwi-EfGmBysKG7mG_2dJBsTd0/s400/ScoobyDoo2.jpg" width="400" /></a></div>
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<b><a href="http://www.veganmofo.com/" target="_blank">VeganMofo </a>Day 24: What Scooby and Shaggy would eat if they were vegan.</b><br />
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<br />Rosehttp://www.blogger.com/profile/02114977921830686539noreply@blogger.com15tag:blogger.com,1999:blog-3183702312843067949.post-34716178283494419702015-09-23T16:54:00.000-07:002015-09-24T16:55:57.834-07:00Autumn Equinox Chutney<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL0jSxSGL0s3sS1u-1pqtgtuMCWB6p4Obb7pMY2LYqicUbT33o6ddOYhf4xQJPIWr1sz-Too7gZdpPpwrNLQJ0ClWKmQX4cBQ3DwDVvaTWBOGkF07yEY9_bN2u39lsnhWy9v_ECxraj3Le/s1600/IMG_3005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL0jSxSGL0s3sS1u-1pqtgtuMCWB6p4Obb7pMY2LYqicUbT33o6ddOYhf4xQJPIWr1sz-Too7gZdpPpwrNLQJ0ClWKmQX4cBQ3DwDVvaTWBOGkF07yEY9_bN2u39lsnhWy9v_ECxraj3Le/s400/IMG_3005.jpg" width="300" /></a></div>
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<b><span style="font-size: small;"><a href="http://www.veganmofo.com/" target="_blank">VeganMofo</a> Day 23: Autumn Equinox eats.</span></b><br />
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I wasn't planning to post today, but then I looked out at the green tomatoes in the garden and thought 'what better way to welcome in autumn than by cooking up some of them?'<br />
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Usually when I make a chutney, I have a little taste and then it sits in the fridge. I made some apple chutney a few weeks back and I've only used it once. I think it has do with the ginger that's in a lot of chutney recipes. I like ginger, but I've come to realize that I don't like it in chutney.<br />
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Today I didn't use a recipe. Instead, I tossed in what sounded good, which was roughly 3-4 pounds of
green tomatoes, 4 jalapenos, two medium-sized onions, a stick of
cinnamon, ~ 1.5 cups brown sugar, and approximately 1 cup cider
vinegar, salt and pepper, and a bit of extra water for cooking
liquid. <br />
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Which after simmering for a couple of hours, looked like this:<br />
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Not the most appetizing, but a good concoction nonetheless--a tiny bit spicy, fairly sour, and just enough sweetness and an undertone of cinnamon really comes through, but doesn't over power. I can see myself plowing through it in a week or two.<br />
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Along with some <a href="http://fieldroast.com/chaostory/" target="_blank">Chao</a> on rye bread and a glass of beer, it hit the spot on this autumn day.<br />
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<br />Rosehttp://www.blogger.com/profile/02114977921830686539noreply@blogger.com12tag:blogger.com,1999:blog-3183702312843067949.post-62717862119227022262015-09-22T18:51:00.002-07:002015-09-22T22:47:14.139-07:00A Seasonal Meal<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><b><a href="http://www.veganmofo.com/" target="_blank">Vegan MoFo</a> Day 22: Make a dish using all seasonal produce.</b></span><br />
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<span style="font-size: x-small;"><span style="font-size: small;">For today's prompt, I figured I'd stop b my local food co-op and see what caught my eye. </span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">I found some very fresh and pretty fennel bulbs, sweetcorn, plums, apples, and cantaloupe--all locally grown and organic. (The tomatoes are from the garden.)</span></span><br />
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<span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: x-small;"><span style="font-size: small;">First up, I made some cantaloupe bites
wrapped in <a href="http://www.tofurky.com/tempehproducts/marinated_strips.html" target="_blank">smokey maple tempeh</a>. I didn't have any toothpicks, so used
the old rosemary-sprigs-as-skewers trick. Aside from possibly being able to
qualify for the Most Retro Dish prompt from earlier this month, these
were kind of fun. </span></span></span></span><br />
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<span style="font-size: x-small;"><span style="font-size: small;">They tasted ok...the melon is juicy and sweet, and goes well with the salty, smokey tempeh. A drizzle of balsamic reduction would have been been nice...it was a bit dry.</span></span><br />
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Then I came across a recipe for <a href="http://www.pccnaturalmarkets.com/pcc/recipes/tomato-and-fennel-bisque" target="_blank">Tomato and Fennel Bisque</a>, which calls for adding a garnish of fresh sweetcorn kernels to what is essentially a creamy tomato soup.</div>
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As I read through the recipe, I was confused by the sweetcorn. But hey, why not? It adds freshness and texture. <br />
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<span style="font-size: x-small;"><span style="font-size: small;">And finally, I pulled some puff pastry out of the freezer and made some fruit tartlettes with the cherry tomatoes, apples, and plums.</span></span><br />
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<span style="font-size: x-small;"><span style="font-size: small;"><br /></span></span>
<span style="font-size: small;">The tomato tarts were meant to be sweet as opposed to savory. I coated the tomatoes in sugar and lemon zest and topped them with sugar-coated basil. They were a bit ill-defined--"am I eating a starter or a dessert?" But in the end, I think you could put almost anything in puff pastry and call it good.</span><br />
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<span style="font-size: small;">Tomorrow's theme is autumn equinox eats--a bit northern hemisphere-centric. I'm not sure what I would do differently for that prompt than I did today, so I think I'll skip it and catch up on reading blogs.</span><br />
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Make a dish using all seasonal produce.</div>
Rosehttp://www.blogger.com/profile/02114977921830686539noreply@blogger.com16tag:blogger.com,1999:blog-3183702312843067949.post-16412470263702394452015-09-21T13:22:00.000-07:002015-09-21T16:29:36.166-07:00Beer, Pickles, and...<div class="separator" style="clear: both; text-align: center;">
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What
three endless food supplies would you take if you were going to be
stranded on an island? (Imagine your nutritional needs have been met,
these are a bonus!) - See more at:
http://www.veganmofo.com/#sthash.SPmzp9G8.dpuf</div>
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What
three endless food supplies would you take if you were going to be
stranded on an island? (Imagine your nutritional needs have been met,
these are a bonus!) - See more at:
http://www.veganmofo.com/#sthash.SPmzp9G8.dpuf</div>
<b><span style="font-size: x-small;"><a href="http://www.veganmofo.com/" target="_blank">Vegan MoFo</a> Day 21: What three endless food supplies would you take if you were going to be stranded on an island? (Imagine that your nutritional needs have been met, these are a bonus.)</span></b><br />
<b><span style="font-size: x-small;"> </span></b><br />
I wasn't sure exactly what "all your nutritional needs are met" included. Because I guess if I had access to the right kind of grains I could make my own beer. But I'm crap at making beer, and if I'm going to be hanging out on an island, I'll definitely want to dig my toes into the sand and watch the sunset with a tipple in hand from time to time. So, my first item is beer and/or cider.<br />
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Recently, I've been enjoying <a href="http://www.barnivore.com/products/15284-crispin-bare-naked-organic" target="_blank">Crispin Bare Naked</a> cider. I think most of their ciders are vegan, except for the ones that contain honey. As for beer, I'm a lager girl and don't need anything fancy; PBR or Kokanee will do and both are vegan friendly.<br />
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Pickles and ferments: I could not live without them! I eat some sort of pickled or fermented vegetable every day. Dill pickles are my favorite, but greek peproncini, and sauerkraut come in a close second.<br />
Over the summer I made a double batch of crock pickles, which are just fermented in a salt brine, and a batch of vinegar pickles.<br />
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The vinegar pickles are on the left and the crock pickles on the right. The vinegar pickles are fresh and crunchy, but they're not as good as the crock pickles--I've already eaten up the whole batch.<br />
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Now, this is where I'm in a quandary: do I want my third item to be hot sauce or sourdough bread? I still haven't decided.<br />
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Being stranded on an island with plenty of food and a selection goodies sounds pretty good to me. I hope we're all on the same one--it would be a vegan paradise! <br />
<br />Rosehttp://www.blogger.com/profile/02114977921830686539noreply@blogger.com12tag:blogger.com,1999:blog-3183702312843067949.post-5608003590081977402015-09-20T17:23:00.001-07:002015-09-21T17:28:22.650-07:00Family Lasagna<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: x-small;"><a href="http://www.veganmofo.com/" target="_blank">Vegan MoFo</a> 2015 Day 20: Veganize an old family recipe.</span></b><br />
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If our family has a "recipe" it has to be lasagna. We had this lasagna
every Christmas and Easter, many times during the year for Sunday
dinner, and it was always what I requested for my birthday meal.
Everyone in our family loves it, and my brothers and I all make our own versions to keep the recipe alive. <br />
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I've never seen a written recipe for it, because I don't think there is one. My paternal grandmother showed my mom how to make it when my folks were married and that was that. It's straightforward, and doesn't need much explanation, and it's also very easy to veganize.<br />
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Of course it's versatile. I often layer other vegetables into it and add other bells and whistles, but this is our quintessential family version: just homemade sauce, ricotta filling, and either parmesan and/or mozzarella on top.<br />
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The original filling consists of ricotta, egg, grated parmesan, garlic, parsley, and salt and pepper. I make mine by blending ground almonds, extra firm tofu, lemon juice, garlic granules, salt and pepper in a food processor and then stirring in parsley leaves. As a kid, it was always my job to pick the parsley off the stems to put in the filling.<br />
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More often than not, I use nut parmesan for the topping. It's how my mom makes it--no mozzarella, just parmesan--this contains ground blanched almonds, minced garlic, and kala namak salt. <br />
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There's a bit of rivalry between us siblings as to who makes the best version...as far as I'm concerned mine wins, if only for being vegan. <br />
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I'm bummed for having missed several MoFo prompts; I was thinking of going back and making up the ones I missed, but then I'd fall even further behind. Well done to all the MoFoers who have been posting everyday. It's difficult to do--your efforts are appreciated!Rosehttp://www.blogger.com/profile/02114977921830686539noreply@blogger.com13tag:blogger.com,1999:blog-3183702312843067949.post-64853269331473671642015-09-16T13:13:00.000-07:002015-09-21T16:26:18.015-07:00Late Summer Love<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: x-small;"><a href="http://www.veganmofo.com/" target="_blank">Vegan MoFo</a> 2015 Day 15: What's your favorite late summer food?</span></b> <br />
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This is boring, but I don't want to miss another prompt, and I'll make this short and sweet, very sweet actually.<br />
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I love all the produce summer brings, but melon and blackberries hold a special place. In the Pacific Northwest, local offerings usually arrive in the market and on the vines in late summer, although they were early this year as we've had an uncharacteristically long, hot summer.<br />
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I try to freeze as many berries as I can to eat once the season passes, but the melon I just enjoy while its around, which makes it precious. I wish I had a bunch of interesting recipe ideas with melon and blackberries, but I really just eat them as they are and don't do too much else with them, other than freeze some of the berries for later.<br />
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<br />Rosehttp://www.blogger.com/profile/02114977921830686539noreply@blogger.com15tag:blogger.com,1999:blog-3183702312843067949.post-86865625441424693512015-09-13T17:28:00.000-07:002015-09-21T16:25:20.289-07:00Kitchen Tour<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: x-small;"><a href="http://www.veganmofo.com/" target="_blank">Vegan MoFo</a> 2015 Day 13: It's kitchen tour time!</span></b><br />
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I'm kind of a nosy person if I'm honest...I love looking around other people's houses. Having said that, I'm not always that keen on people seeing mine, because it's usually pretty messy. :P<br />
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We moved into this house in 2013, and the kitchen is so much better than the kitchen in our previous house because that kitchen was so dark; it was literally like being in a cave. It's not too exciting, but for what it's worth, here's my kitchen.<br />
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This where we eat breakfast, but not usually dinner. (The round thing is a food dehydrator that I bought at yard sale this summer.) <br />
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Like I said, I'm nosy and I love to peek inside other people's fridges---<br />
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One of the things I like most about this kitchen is the pantry: <br />
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...and the way it looks by candlelight in the evenings. <br />
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<br />Rosehttp://www.blogger.com/profile/02114977921830686539noreply@blogger.com20tag:blogger.com,1999:blog-3183702312843067949.post-59151247054462089682015-09-12T18:48:00.004-07:002015-09-21T16:24:38.645-07:00Authentic Chinese Cuisine by Bryanna Clark Grogan<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: x-small;"><a href="http://www.veganmofo.com/" target="_blank">Vegan MoFo</a> 2015 Day 12: Tell us about your favorite cookbook.</span></b><br />
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More often than not, I use the Internet as my cookbook: I do an image search for whatever dish I'm looking for, pick out the images that look appetizing and work back from there. It usually works quite well.<br />
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Although I own a fair number of cookery books, I rarely use them. The one exception is Bryanna Clark Grogan's <a href="http://www.alibris.com/Authentic-Chinese-Cuisine-Bryanna-Clark-Grogan/book/510939" target="_blank">Authentic Chinese Cuisine</a>. Before I started making recipes from this book, any Chinese-style meal I made didn't taste right. Or rather, it didn't taste like any kind of Chinese food that I'd ever tasted (not that I'm an expert).<br />
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Whether from <a href="http://veganfeastkitchen.blogspot.com/" target="_blank">her blog</a> or from her cookbooks (you can find links to all her books on her blog), I love Bryanna's recipes because they always turn out well and are full of flavor--I've never been disappointed.<br />
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In addition to recipes from Dim Sum to dumplings, and from soup to stir fries, main courses, and sweets, this book is full of information. It includes a history of Chinese vegetarian cooking, a chapter on the regional cooking of China, a section on how to plan and serve an authentic Chinese meal, and more... <br />
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I have to be honest, I haven't read every section of the book from start to finish, although the snippets I have read are quite interesting. I'm sure over time, I will have read all of it in little bits and pieces.<br />
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The recipe for Spicy Sichuan Eggplant is one of my favorites from this book:<br />
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This photo doesn't do it justice, because you can't see the sauce--I usually double it and add in tofu and other veggies. It's full of heat and sweetness with a hint of sour.<br />
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Another cookery book that has worked its way into my cooking regime is <a href="http://youngonrawfood.com/" target="_blank">Mimi Kirk's </a>book <a href="http://www.vegkitchen.com/book-reviews/live-raw-by-mimi-kirk/" target="_blank">Live Raw</a>. I don't own it, but have checked it out of the library three times. I'll do a separate post on recipes from her book sometime in the future.<br />
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Happy MoFo-ing...we're almost halfway through!!<br />
<br />Rosehttp://www.blogger.com/profile/02114977921830686539noreply@blogger.com14tag:blogger.com,1999:blog-3183702312843067949.post-59454766403793397172015-09-10T17:25:00.001-07:002015-09-21T16:23:53.012-07:00Vegan Bleu Cheese Dip<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: x-small;"><a href="http://www.veganmofo.com/" target="_blank">Vegan MoFo</a> 2015 Day 10: Something blue.</span></b><br />
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I have been on a quest to find a good vegan bleu cheese recipe for years! Several years ago, lusting after something even remotely similar to a Stilton, I tried <a href="http://www.vbitesfoods.com/product/dairy-free-blue-style-cheezly-190g/" target="_blank">Cheezly's Blue Style</a> block. It was ok, but there was
something a little off about it--kind of artificial tasting? (This was quite a few years ago, so it may have improved since then.)<br />
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I've also tried many online recipes. This variation of the many I've sampled is tasty enough, if not entirely "bleu-cheesy". So far, it's as good as any I've tried. <br />
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I read somewhere that fermented tofu is the secret of an authentic vegan bleu cheese. Seeing as how I have yet purchase, or make fermented tofu; I used tofu marinated in seasoned rice vinegar in its stead. I marinated the tofu for about 8 hours--longer would be better. This isn't really a recipe, but rather a loose guideline.<br />
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<i><b>Vegan Bleu Cheese Dip or Dressing </b></i></div>
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1/4 cup extra firm tofu, cut into cubes and marinated in seasoned rice vinegar for several hours or overnight</div>
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1 Tablespoon of finely chopped parsley </div>
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1 cup vegan mayo (I used unsweetened <a href="http://flyawayvegan.blogspot.com/2015/09/rise-and-shine-homemade-cashew-yogurt.html" target="_blank">cashew yogurt</a>)</div>
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unsalted, unsweetened, roasted tahini paste to taste</div>
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lemon juice to taste</div>
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apple cider vinegar to taste</div>
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pinch of garlic granules</div>
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salt and pepper to taste (if you use mayo, you might not need any more salt)</div>
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Drain the vinegar cubes and crumble them into small pieces. Add the finely chopped parsley and garlic granules and mix.</div>
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In a separate bowl, spoon in the mayo and gradually add the tahini, lemon juice, and cider vinegar, tasting as you go. Start with 1/2 teaspoon of each, taste, and add more according to your palate, seasoning with salt and pepper as desired. Combine mixture with the crumbled tofu.<br />
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The only advice I can give is know what you're aiming for and trust your own palate. </div>
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It turns out a little different each time I make it. On this occasion, I used 2 teaspoons tahini, 1 teaspoon cider vinegar, and 1/2 teaspoon lemon juice. I added a scant 1/4 teaspoon of salt and some pepper to taste. But, keep in mind that I used homemade yogurt, which doesn't contain any salt...if using store bought mayo, you may not need to add any salt at all. </div>
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Does it taste like bleu cheese?</div>
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Sort of...this particular rendition was pretty good actually. The flavors are stronger and better the next day.</div>
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<br />Rosehttp://www.blogger.com/profile/02114977921830686539noreply@blogger.com17tag:blogger.com,1999:blog-3183702312843067949.post-59553436024862524892015-09-09T18:01:00.000-07:002015-09-21T16:23:15.314-07:00Food Stuffed with Other Stuff<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: x-small;"><a href="http://www.veganmofo.com/" target="_blank">Vegan MoFo</a> 2015 Day 9: Most retro recipe.</span></b><br />
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When I think of retro food, the very first thing that comes to mind is of course, prawn cocktail.<br />
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Then my mind turns to stuffed peppers (or vegetables of any kind really), hollowed out pineapples stuffed with fruit balls, bread rolls filled with soup, and cabbage rolls. Once everything possible has been rolled, filled, or stuffed, we could then move on to things served on toothpicks...<br />
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Taking into account that I wanted to make something I actually felt like eating on a warm day, I went with a simple white bean salad stuffed into tomatoes from the garden. I dressed it with olive oil, lemon juice, and oregano, salt, and pepper.<br />
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I'm really pressed for time this week, but I'll try the best I can to keep up with everyone's posts.Rosehttp://www.blogger.com/profile/02114977921830686539noreply@blogger.com15tag:blogger.com,1999:blog-3183702312843067949.post-4540440735952722022015-09-06T13:06:00.002-07:002015-09-21T16:22:33.200-07:00Curried Tofu Salad on Sourdough<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: x-small;"><a href="http://www.veganmofo.com/" target="_blank">Vegan MoFo</a> 2015 Day 5 & 6: Best Sandwich Ever/Recreate a restaurant meal.</span></b><br />
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This is the sandwich I wanted to post yesterday, but was thwarted by a leaking kitchen sink. However, it worked out fine because this can also double as a recreated restaurant dish.<br />
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This is my version of <a href="http://waywardvegancafe.com/" target="_blank">Wayward Vegan Cafe's</a> curried tofu salad. I haven't eaten in the cafe yet, but they sell pre-made sandwiches to a neighborhood grocery store and I bought one of these in the deli section. The sandwich is called the Tofu Curry Bomber, and it is a taste bomb for sure; full of texture, spice and creaminess. I don't think the sandwich itself is on the menu in the restaurant, so it must be something they only sell wholesale.<br />
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The salad consists of extra firm tofu, pressed and cut into small cubes, and finely diced red onion, celery, jalapeno, green apple, and raisins (whole, not diced). (Grapes are good in this too.) I season it with a couple teaspoons of curry powder, about 1/2 teaspoon of garam masala, a teaspoon of turmeric, and salt and pepper. I also add a splash of apple cider vinegar, a splash of hot sauce, and chopped cilantro.<br />
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I just use <a href="http://flyawayvegan.blogspot.com/2015/09/rise-and-shine-homemade-cashew-yogurt.html" target="_blank">cashew yogurt</a> instead of mayo, to which I add some finely minced garlic, a pinch of dry mustard, and a small bit of agave syrup. Although, I don't always eat this as a sandwich (it's good thrown on top of a kale salad too), when I do eat it this way, I think the sourdough is essential; it adds an extra tangy-ness.<br />
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Happy Mo-Foing everyone!Rosehttp://www.blogger.com/profile/02114977921830686539noreply@blogger.com15tag:blogger.com,1999:blog-3183702312843067949.post-1365146894863127192015-09-05T19:01:00.000-07:002015-09-21T16:21:59.137-07:00Sandwiches, sandwiches, sandwiches...<b><span style="font-size: x-small;"><a href="http://www.veganmofo.com/" target="_blank">Vegan MoFo</a> 2015 Day 5: Best Sandwich Ever.</span></b> <br />
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Why is the desert like a deli?<br />
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Because of all the sand which is there.<br />
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Ha, ha...Ok, I know that's the oldest one in the book, and I'm not sure I even got it right.<br />
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But anyway, I don't have any of my own sandwiches to show today because our kitchen sink sprung a leak and Mr. Dandelion was in there most of the day fixing it. As such, I couldn't do much cooking, or even sandwich making. My favorite sammy can actually double for tomorrow's theme, so I'll post about it then.<br />
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Meanwhile, I've been cruising around the Internet checking out all the awesome MoFo sandwiches...there were so many great ones!<br />
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Here are a few of my favorites: <br />
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Check out <a href="http://lapinquimange.blogspot.co.uk/2015/09/vegan-mofo-2015-le-meilleur-sandwich.html" target="_blank">Manu's version of a BLT</a>, subbing the "B" with something even more delicious.<br />
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<a href="http://www.alienontoast.co.uk/2015/09/vegan-mofo-2015-day-5.html" target="_blank">Sal on Toast</a> came up with loads of appetizing offerings, including a mac and cheese toastie!<br />
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<a href="http://www.zsusveganpantry.com/2015/09/veganmofo-sandwich-schlotzkys-benedict.html" target="_blank">Zsu</a> baked her own bread to house her amazing creation.<br />
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<a href="http://www.chunkyonchia.co/2015/09/handwich-heaven.html" target="_blank">Chunky on Chia</a> introduces the HANDwich, yumbles!<br />
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And finally, <a href="http://kittensgonelentil.blogspot.co.uk/2015/09/veganmofo-2015-5-sensational-sandwiches.html" target="_blank">Susan at Kittens Gone Lentil</a> created a brand new sandwich in honor of MoFo, which is destined to become a classic in my humble opinion--and of course pics of her adorable kitties are an added bonus!<br />
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Have a great weekend all!Rosehttp://www.blogger.com/profile/02114977921830686539noreply@blogger.com6tag:blogger.com,1999:blog-3183702312843067949.post-77129448326230499982015-09-04T11:53:00.000-07:002015-09-21T16:20:51.526-07:00You eat what...?I throw all sorts of things into strange and wonderful combos (or at least I think so) pretty much all the time. My husband often looks at my plate and just shakes his head in disbelief. This however, really isn't that odd of a combination. In my experience, it divides people about 50/50: half of the time people will think it's a strange pairing, and the other half know all about it and think it's pretty tame. Yes, it's peanut butter and dill pickles!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKGhD9biQIoD2qu9J7s7AbmpuEpUYOfBHSXSEzc2k-KXcjKnOky1yd00scyQmZl5ICzrYaOqunKcKK-md6LMw8NSmTYIfsY-wA1EI9-GvplEOGEx82RKoC_j87ygEbHNrwapr4oGmJTnEg/s1600/Pickles2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKGhD9biQIoD2qu9J7s7AbmpuEpUYOfBHSXSEzc2k-KXcjKnOky1yd00scyQmZl5ICzrYaOqunKcKK-md6LMw8NSmTYIfsY-wA1EI9-GvplEOGEx82RKoC_j87ygEbHNrwapr4oGmJTnEg/s640/Pickles2.JPG" width="640" /></a></div>
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<b><span style="font-size: x-small;"><a href="http://www.veganmofo.com/" target="_blank">Vegan MoFo</a> 2015 Day 4: Tell us about a weird food combo that you love. </span></b><br />
<b><span style="font-size: x-small;"> </span></b> <br />
When I was a kid, I wouldn't eat any kind of sandwich that had lunch meat or mayonnaise in it...I just didn't like those things. So, my mom would pack either peanut butter or cheese sandwiches for me to take to school day-in and day-out. I got the run-of-the-mill peanut butter and jelly, peanut butter and honey, peanut butter and banana, peanut butter and lettuce (another seemingly odd combo that's actually very good), and of course peanut butter and dill pickles.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsxjeTEXm5Xe-i4RD5pmYqWyEil2jS7d06whJtPr8dFiU3tWWH-BnQ_wBSBXPxsU8oOsp1c9gYj5YD1C-4qOCdQfUf0jcwxBc2OVLW3LF76_I9-66HEX7dPogiymxTZFl8SS_AvwiSg2BP/s1600/Pickles1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsxjeTEXm5Xe-i4RD5pmYqWyEil2jS7d06whJtPr8dFiU3tWWH-BnQ_wBSBXPxsU8oOsp1c9gYj5YD1C-4qOCdQfUf0jcwxBc2OVLW3LF76_I9-66HEX7dPogiymxTZFl8SS_AvwiSg2BP/s320/Pickles1.JPG" width="320" /></a></div>
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If you are a dill pickle monster like me, you'll probably like the combo. Think of peanut butter and celery, which is pretty mainstream, and just go one step on to dill pickles. For me, crock pickles work best. I've tried this with other nut butters and it's good that way, but to get the full experience you really need peanut butter. I have a sneaking suspicion that hot sauce would take this to another level, but I'll leave that for another day. <br />
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As a grown-up I don't eat this very often, mainly because I rarely have peanut butter on hand, but I enjoyed it this morning while I was doing this post. This is a fun prompt; I can't wait to see everyone else's strange food!<br />
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<br />Rosehttp://www.blogger.com/profile/02114977921830686539noreply@blogger.com21tag:blogger.com,1999:blog-3183702312843067949.post-63701759993934567822015-09-03T17:16:00.001-07:002015-09-21T16:19:43.745-07:00Quick and Easy Thai Salad with Tofu<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuQW8AJkzJk_JeV8IwYkVMLy0CyWon5HIzFcKPeMt-3aoU2fqFiqTGF2wkP4a2bCqCbrkm9IKUUdbmzHhtWkdwbBEEdmh9TL1vINlSFgA9AnJtUEWv7I0kdfKOaGv-qxj8L5wgvLPj-dh4/s1600/ThaiSaladTopView.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuQW8AJkzJk_JeV8IwYkVMLy0CyWon5HIzFcKPeMt-3aoU2fqFiqTGF2wkP4a2bCqCbrkm9IKUUdbmzHhtWkdwbBEEdmh9TL1vINlSFgA9AnJtUEWv7I0kdfKOaGv-qxj8L5wgvLPj-dh4/s640/ThaiSaladTopView.JPG" width="640" /></a> </div>
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<b><span style="font-size: x-small;"><a href="http://www.veganmofo.com/" target="_blank">Vegan MoFo</a> 2015 Day 3: Quick, easy and delicious.</span></b></div>
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What's quicker than tossing a bunch of veggies into a yummy salad? This isn't as much of a recipe for a salad as it is for the dressing, which is inspired by Thai flavor combos. </div>
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Toss in any veggies you want. I used red and green cabbage, mixed greens, green onion, cucumber, chili pepper, radish, and carrot. With some baked tofu cubes and a sprinkle of ground peanuts, this makes a sweet and spicy meal with plenty of crunch. Garnish with cilantro and Thai basil, and serve with lime wedges. </div>
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Sub the tofu out for anything you like; a beef-style seitan would work well, as would tempeh or beans. If you want to bulk it up some more, add chunks of sweet potato or kabocha squash. </div>
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<i><b>Thai-inspired Dressing or Marinade</b></i></div>
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2 Tablespoons lime juice</div>
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2 Tablespoons seasoned rice vinegar </div>
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2 Tablespoons tamari or soy sauce</div>
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1 Tablespoon sambal oelek</div>
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1 teaspoon brown sugar </div>
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2 Tablespoons oil (a neutral-flavored oil works best)</div>
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1 teaspoon toasted sesame oil</div>
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Mix all ingredients until well incorporated. Have a taste of the dressing and adjust to your preferences if necessary.</div>
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Happy Mofo-ing everyone!! </div>
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<br />Rosehttp://www.blogger.com/profile/02114977921830686539noreply@blogger.com9tag:blogger.com,1999:blog-3183702312843067949.post-72756458971977461302015-09-02T10:26:00.001-07:002015-09-21T16:17:55.972-07:00Sauerkraut and Seitan "Spare Ribz": A Meal from My Childhood<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-small;"><b><a href="http://www.veganmofo.com/" target="_blank">Vegan MoFo</a> 2015 Day 2: Recreate a meal from your childhood.</b></span><br />
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If you asked me about the primary culinary influence that shaped my childhood I would have to say 'Italian'. My father's side of the family is Italian and my paternal grandmother gave my mom all her traditional recipes when my folks got married. Most of my childhood food memories revolve around homemade pasta sauce, ravioli, braciole, lasagne, and the list goes on...<br />
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However, my mom's side of the family is Polish, and my great grandmother was from a region on the border between Germany and Poland. This dish is a reflection of my mom's heritage, and a meal that we ate often in the fall and winter. This dish evokes memories of cozy winter nights around the dinner table with my family.<br />
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Seitan works great with this, but so would tofu, grilled portabella mushrooms, tempeh, or chickpeas. Slices of apple and a sprinkle of caraway compliment the kraut beautifully. When it's baking in the oven, the aroma is a divine mingling of sweet and savory; it makes me hungry just thinking about it!<br />
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This is simple to assemble: put a generous layer of your favorite sauerkraut (I used homemade) in a baking dish, tuck in some apple slices, and sprinkle caraway seeds over the top. Be sure to pour in plenty of the sauerkraut brine too. (You probably won't need to season with any salt because of the sauerkraut, but add black pepper if desired.)<br />
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If you use ready-made seitan you can add it now, and bake at 375Ā°F for ~30 - 40 minutes. When you take it out of the oven, the sauerkraut should be gently simmering in its juice. If you're making the seitan from scratch, you'll want to bake, steam, or braise it separately and then add it to the sauerkraut a few minutes before it comes out of the oven. </div>
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I made may own seitan this time around; the flavor profile is tailored to the dish. Here's what I did:</div>
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"Seitan Ribz" </div>
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1 cup cooked white beans</div>
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1/4 cup low sodium soy sauce (or a little less of regular soy sauce)</div>
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1 Tablespoon cider vinegar</div>
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1 teaspoon whole grain mustard</div>
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2 cloves garlic, finely minced</div>
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1/4 teaspoon ground cumin</div>
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pinch of onion powder</div>
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1-2 twigs fresh thyme, removed from stem</div>
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splash of white wine or apple cider (optional)</div>
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2/3 cup water</div>
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black pepper to taste</div>
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1 1/2 cups vital wheat gluten</div>
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Preheat the oven to 375Ā°F (if you plan on baking or steam-baking). </div>
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Put the vital wheat gluten in a mixing bowl. Put the rest of the ingredients in a food processor and blend into a smooth liquid. Taste the liquid for saltiness. You probably won't want/need to add any salt; the mixture should be quite savory, but not exceedingly salty. Add the wet ingredients to to the vital wheat gluten and mix/knead gently to get a elastic, non-sticky seitan dough. If the dough is too wet, add more vital wheat gluten as necessary.</div>
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Shape the dough into a round and cut into two equal parts. Roll each piece into an oblong shape to about 1/2" thickness. Score the "ribz". At this point, you can cook the seitan anyway you like. When I make thin cutlet-type seitan pieces like these ribz, I like to steam-bake it.</div>
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To
steam-bake, place the seitan on a cooling rack (brush the seitan with a
little olive oil at this point if you feel so inclined) and then place
the rack in a cookie sheet. Add 2 cups of water to the cookie sheet and
put the whole lot in a 375Ā°F. The seitan will bake and steam at the same
time. Check the water level every so often; you'll probably need to add
another cup or two during the process. If the seitan is rolled out to
1/2" thickness, it should take about an hour to cook--turn the seitan
over halfway through. When it comes out of the oven, the seitan should
be soft and springy, but not doughy.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhInB4RbzlaeEy2UcTa08vBHx8fwpwXY1r-EchcYhm4PT9LfV3SogXPSleuSi85iAJOwUUI4a0lqGDxklassD3Eq7-51DTrCwJhzjSkfnY82PjOXyDMDTsXcqHVXN9KwF2o3xtmkXtxYw4I/s1600/steamBake.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhInB4RbzlaeEy2UcTa08vBHx8fwpwXY1r-EchcYhm4PT9LfV3SogXPSleuSi85iAJOwUUI4a0lqGDxklassD3Eq7-51DTrCwJhzjSkfnY82PjOXyDMDTsXcqHVXN9KwF2o3xtmkXtxYw4I/s320/steamBake.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seitan ribz in to steam-bake</td></tr>
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This is a dish that sauerkraut lovers will enjoy. Served with potatoes and a leafy green salad, it excites the senses while being warming and comforting at the same time--perfect for autumn and winter evenings. </div>
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And finally, I wanted to end my MoFo posts with a mini round-up of posts from other MoFoers, but I can't find the blogroll. Some people are creating their own lists. I guess it's just taking them some time to compile it? I don't have a smartphone so can't do the # search on Instagram. Sigh...such is life. <br />
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<br />Rosehttp://www.blogger.com/profile/02114977921830686539noreply@blogger.com23tag:blogger.com,1999:blog-3183702312843067949.post-23655013012018595232015-09-01T08:40:00.000-07:002015-09-21T16:16:24.327-07:00Rise and Shine: Homemade Cashew Yogurt<div class="separator" style="clear: both; text-align: center;">
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Rise and Shine! Itās MoFo time! Tell us about your breakfast. - See more at: http://www.veganmofo.com/#sthash.SPmzp9G8.dpuf</div>
<span style="font-size: x-small;"><b>Vegan MoFo 2015 Day 1: Rise and Shine! It's MoFo time, tell us about your breakfast.</b></span><br />
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Rise and Shine! Itās MoFo time! Tell us about your breakfast. - See more at: http://www.veganmofo.com/#sthash.SPmzp9G8.dpuf</div>
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Rise and Shine! Itās MoFo time! Tell us about your breakfast. - See more at: http://www.veganmofo.com/#sthash.SPmzp9G8.dpuf</div>
Although I'm just as inclined to have leftovers or a kale salad for breakfast, I often opt for a bowl of yogurt and fruit. As such, I was bummed out when the Whole Soy company went out of business because it was the only brand that I liked, and I really like to have unsweetened, plain soy yogurt on hand. Aside from breaking my fast, I like to add it to vegan cheese fillings, and tweak it into a mayo or sour cream or tartar sauce.<br />
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So, when it became clear that Whole Soy was no longer, I shook off my yogurt-making lethargy and tried out <a href="http://miyokoskitchen.com/miyoko/" target="_blank">Miyoko Schinner's</a> recipe for cashew yogurt from her Artisan Vegan Cheese cookbook. This book has been keeping me busy since I got it last autumn, and I've had both hits and misses with it. But, I can say the cashew yogurt is definitely a hit! I wish I would have tried it sooner. It's really easy to make and it's everything I look for in a plain yogurt: tart, rich, and creamy.<br />
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It all starts with soaking raw cashews and blending them with soy milk. <br />
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Once the nuts and milk are blended, you add additional soy milk and heat it gently to 110Ā°F. When it gets up to temperature, you add in some already cultured soy yogurt. When I made this the first time, I used Nancy's Unsweetened Plain Soy.<br />
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At this point, you transfer the mixture to clean glass jars, cover, and let it culture in a warm spot for 6 - 8 hours. You basically want to keep the mixture as close to 110Ā° as possible for the full time.<br />
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To this end, I use jars that I've warmed by filling them with boiling water, and then wrap the jars with a tea towel and place them in a slightly warmed oven. I don't leave the oven on, but just warm it up before I put the yogurt in. <br />
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After the full 8 hours, the yogurt is cultured and if you've used unsweetened soy milk, it's got a great tartness to it. <br />
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If you don't have the book, you can find Miyoko's recipe published on this site: <a href="http://savvyvegetarian.com/vegetarian-recipes/cashew-yogurt.php">http://savvyvegetarian.com/vegetarian-recipes/cashew-yogurt.php</a><br />
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Cashew yogurt has become a staple in my kitchen; I usually go through about a batch a week. Many thanks to Miyoko for the recipe!<br />
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<tr><td class="tr-caption" style="text-align: center;">Homemade cashew yogurt</td></tr>
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<br />Rosehttp://www.blogger.com/profile/02114977921830686539noreply@blogger.com11tag:blogger.com,1999:blog-3183702312843067949.post-24402447973606378222015-08-31T13:16:00.000-07:002015-08-31T20:52:27.004-07:00VeganMoFo 2015!<div class="separator" style="clear: both; text-align: center;">
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Hey, it's Vegan Mofo 2015 Eve!<br />
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Starting tomorrow, September 1st, people from all over the world will be blogging and Tweeting, Instagraming, You Tubing and more about delicious vegan food all month long! It's an event to behold!<br />
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After taking a nearly 3-year hiatus on my blog, I'll be posting as much as I can.<br />
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Check out the details on <a href="http://veganmofo.com/">VeganMofo.com</a> and add your name to the list, or just follow along.Rosehttp://www.blogger.com/profile/02114977921830686539noreply@blogger.com4tag:blogger.com,1999:blog-3183702312843067949.post-63985394995526860362012-11-18T15:37:00.000-08:002015-08-24T22:06:18.596-07:00Decadent Dishes for Dreary Days<div class="separator" style="clear: both; text-align: center;">
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Oh my, has it really been eight months since my last post? Yikes! I don't know where the time went. Other things just sort of took over my life lo' these past few months. I've been trying to keep up with all the blogs, and I apologize if I haven't been as consistent at that as I would have liked. To top it all off, my camera broke! So, I don't have any pics of recent eats to post. These were the last shots I took before my camera died, back in September.<br />
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These were taken on a particular weekend when we got our first rain in quite some time. As a good Pacific Northwest native, I was really looking forward to a cozy, rainy weekend after a long stretch of dry weather. It put me in the mood for staying in, lighting candles, drinking a bit of wine, and most of all...cooking! I decided to make some butternut squash ravioli. Sometimes, you just need ravioli. It's in the same class as lasagne: an imperative of nature that just has to be satisfied.<br />
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For the dough, I used my standby pasta recipe from <a href="http://vegandad.blogspot.com/2009/08/easy-fresh-vegan-pasta.html">Vegan Dad</a>. It's a great recipe: easy to make, easy to roll out, no bother. I don't have a pasta machine, so I roll the dough out by hand. If you let the dough relax for about 30 - 40 minutes after you combine it, the dough becomes very workable. A granite pastry board or similar is very handy too, in order to keep the dough from sticking when you roll it out. I also have one of these ravioli molds, which turns ravioli-making into a breeze. If you're inclined to make ravioli, I highly recommend getting one of these:<br />
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Here's how it works: </div>
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For the filling, I roasted a butternut squash, peeled it, and then mashed it with sauteed shallot, a bit of vegan margarine, and salt and pepper. It was a simple mixture, but I wanted it that way to highlight the flavor of the roasted squash, which is simply delicious on its own.<br />
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What's your favorite winter squash? I'm torn between butternut and delicata, although I like each one for different things.<br />
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For the sauce, I sauteed garlic and diced yellow pepper in olive oil and tossed in some roasted garlic. Then to serve, I topped it with pine nuts, fresh parsley, and a drizzle of cold-pressed olive oil. We also had wilted kale and big green salad...yummy food for a rainy September evening.<br />
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I'm not big on desserts, but on this particular weekend, I decided to go all out and bake a pie. I really like to bake; I spent many years working in bakeries while I was in college and afterwards, but these days, I very rarely bake anything. Making a batch of something just seems like too much for two people to eat.<br />
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This was a blueberry pie with coconut crumble topping. The dough is your basic 2:1 pastry; two parts flour (by weight) to one part vegan shortening, a pinch of salt and a few tablespoons of cold water to bring it together. After sifting the flour, I like to rub the shortening in with my fingers. This however, warms up the shortening and is not strictly desirable. So, after I've rubbed the shortening into the flour, I put the mixture in the fridge for a while, so it can become nice and cool again before I add the cold water to combine...just my own quirky way of doing things. Making sure the shortening is cold when you add the water helps produce a tender, flaky crust. Or, at least that's what I've always heard.<br />
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The filling was blueberries that I had frozen from the summer, about 1/4 cup sugar, and some corn starch. Then for the topping, I combined coconut spread, rolled oats, unsweetened shredded coconut, and some brown sugar. It had a mild coco-nutty taste from the coconut butter and the dessicated coconut...it was ok, but I wanted it to turn out crunchier somehow.<br />
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Before and after shots:<br />
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I thought it would take us a week to polish it off, but we were a bit greedy; it lasted two days. No magical, everlasting desserts around here, I'm afraid.<br />
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And finally, meet our newest family member, Barnaby the Bunny:<br />
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He's from the animal shelter, and he's been with us for about three months. He's only about nine months old, he's neutered and he's quite a tidy bunny with good litter box habits. He free roams in the kitchen and living room when we're home, and lives in the kitchen at night and when we're not home. <br />
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He's very clever, and has learned to come when I call for him. I got him used to it by giving him a bit of carrot, apple, or strawberry whenever he came into the kitchen. So now, all I have to do is call out "kitchen bunny" and he comes running.<br />
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Barney's really a little darling and sits with us on the futon at night when we're watching a video and soaks up pets and gives us bunny kisses. The kitties were afraid of him at first, but now, they've gotten used to him. They still get a little spooked if he comes hopping up to them too quickly, but I'm sure eventually, they'll all snuggle together.<br />
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Whenever I open the fridge or bring in the groceries, he runs over to raid the veggies.<br />
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Rabbits are the third most surrendered animal at shelters after cats and dogs. Our municipal shelter is full of rabbits right now. If you're in the Seattle area, and think a rabbit might be a good new addition to your family, head down to the <a href="http://www.seattle.gov/animalshelter/">Seattle Animal Shelter </a>and check it out! And, if you're interested, there's lots of good info about living with house rabbits at the <a href="http://www.rabbit.org/care/living-with-a-house-rabbit.html">House Rabbit Society</a>.<br />
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Sorry, this turned into sort of a long post!<br />
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I hope to start posting again soon, whenever I can get my camera situation sorted out, until then...<br />
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Ciao for nowRosehttp://www.blogger.com/profile/02114977921830686539noreply@blogger.com40tag:blogger.com,1999:blog-3183702312843067949.post-38494075558790224952012-01-29T16:37:00.000-08:002012-06-01T19:16:23.567-07:00Homemade Taco Shells, Walnut Filling, and Shoes<div class="separator" style="clear: both; text-align: center;">
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I've always been under the impression that soft tacos are more traditional than the hard shell variety, which I have a feeling came about in this country as some sort of fast-foody invention. I've never been to Mexico though, so I don't really know what I'm talking about. However, I do know there are those of you who won't countenance a hard shell when it comes to tacos, and though I think that shows taste and distinction, personally, I can go either way.<br />
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I've never fancied buying those hard shells in the stores though...there's too much packaging so they won't break and they seem stale and unwholesome somehow. So, I came up with a way of making them at home. The title says homemade taco shells, which is a little misleading. I don't make the tortillas; I buy the <a href="http://www.foodforlife.com/product-catalog/yeast-free-products/tortillas/370C12-Organic-Sprouted-Whole-Kernel-Flourless-Corn-Tortillas">Food for Life Organic Sprouted Corn Tortillas</a>, then make the shells by using an upside down muffin tin and baking them in the oven:<br />
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For best results, I warm them up in a pan so they soften before folding them into the tin. I don't use oil or anything, I just throw them in a warm pan for a 30-40 seconds until they become soft and more pliable. Once they're in the tin, I bake them for about 8-10 minutes in a 375 F oven. If you check them periodically, you'll be able to tell when they've stiffened up enough. Sometimes, I brush them with a mixture of Bragg's Aminos and lime juice before hand, which makes them extra tasty. </div>
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Onto the filling, which is the best part. To be honest, I rarely (like never) made tacos before I found the recipe for this filling. I've posted about it before, but I'm posting about it again because it's just that good. (If you're interested, see <a href="http://flyawayvegan.blogspot.com/2010/07/walnut-tacos.html">this post</a> for a better picture of the filling and a link to the original recipe.)<br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><i>walnut taco filling; great for nachos too</i></span></td></tr>
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The filling consists of raw walnuts, sun-dried tomatoes (I use dry ones reconstituted in some warm veggie broth until they're soft), a few black olives, ground cumin, nutritional yeast, a dash of hot sauce, black pepper, and a dash of sea salt. I used those old school kind of black olives...you know the ones you used to put on your finger tips at holiday parties...they're very mild tasting and not too salty. Any kind of olive you prefer would work great; if they're more salty, like say a kalamata, you'll want to taste the filling before adding more salt. JalapeƱos would be nice addition too. <span class="Apple-style-span" style="color: magenta;"><b>EDIT not in original publication</b></span>: I also add garlic! And just for clarification...you mix everything in a food processor and that's it, you're done. :) It's also really good on nachos!!!<br />
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As you might imagine, this filling is enormously versatile; you can add spices and other ingredients of your choice in order to tailor it to the desired flavor profile. I've used it for many different dishes from moussaka to lasagne, but it really makes tacos shine in my opinion.<br />
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In addition to the walnut filling, these particular tacos also had a layer of drunken black beans and garlic, and were topped off with the usual suspects: tomato, spring onion, avocado, black olives, shredded carrots and daikon, etc. I took the pics before piling on the salsa and hot sauce...truly, mouthfuls of deliciousness.<br />
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Now for shoes! People often think that being vegan must be difficult, but I know all you vegans out there will agree, that food-wise at least, it's not difficult at all. In fact, it's a true joy that non-vegans are really missing out on. But when it come to shoes...that has always been the hardest part of the vegan lifestyle for me. I can never find any shoes that I like!</div>
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Everyone's tastes are different of course, and some might find loads of vegan shoes that suit their tastes, but I rarely see any that catch my fancy. I often peruse the vegan shoe sites, and there's even a vegan shoe shop near my house, but I'm always disappointed in the selection. Buying shoes has become an infrequent activity for me, except in the case of running shoes and sandals, which I think are easier to find then other dress and casual shoes.</div>
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So, I was truly excited when recently, I scored a pair that I really like:</div>
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They look cute with trousers and skirts, and while they may not be everyone's cup of tea, if you're short like me, you'll probably understand the appeal of wedges; they give you a good few inches of height. The trick is finding ones that are actually comfortable too. If they're well made, a pair of wedges can be very comfortable indeed. These particular ones don't fair too badly on that count; I can be on my feet in them for about 7 hours before my feet start to complain.<br />
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I found them on a teeny-bopper site called <a href="http://www.modcloth.com/shop/shoes-wedges/going-for-a-spin-wedge">ModCloth</a>, where you'll find lots of funky teen glamour stuff, but I mainly look at the shoes. In the "More Details" section of the product description, they tell you what all the shoes are made from, and many of them are from all man made materials. Most of their stuff is imported of course (read outsourced), which I don't like, but finding anything made here a chore in itself. Here's hoping that there's enough impetus to make that change in the coming years. </div>
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That's all I got for now. I do have several other meals that I feel like posting about, but I'm thinking of switching over to Wordpress, so not sure whether I'll post much more here or just post them on the new blog when I have it set up. It all depends on how lazy I end up being about doing the blog transition. It sounds like a heinous project--precisely the sort of thing that I personally loathe, but I find myself wanting to move away from Google services, so I'm looking into it with fairly serious intent.<br />
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Ciao for now! :DRosehttp://www.blogger.com/profile/02114977921830686539noreply@blogger.com71tag:blogger.com,1999:blog-3183702312843067949.post-8007829171706815702011-12-17T13:40:00.000-08:002011-12-18T10:59:48.984-08:00Stuff I Never Posted<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMvyTh55lwLqztRQCKnXAR7BnkQcxDAS2rZ79pKCTXzkzQ31OobnzcDC7ZEjG2RUqiseKQ1RmzPqlTQelNwNmo4dGqnkw-3OxGCpTMQpExciKK9h8evK6fayMOm-DQQNW9KrCOBYU0aN6R/s1600/IMG_9920.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMvyTh55lwLqztRQCKnXAR7BnkQcxDAS2rZ79pKCTXzkzQ31OobnzcDC7ZEjG2RUqiseKQ1RmzPqlTQelNwNmo4dGqnkw-3OxGCpTMQpExciKK9h8evK6fayMOm-DQQNW9KrCOBYU0aN6R/s640/IMG_9920.JPG" width="640" /></a></div><br />
Season's Greetings everyone! I haven't been too active here lately, so I thought I'd shake off my blog paralysis with some blasts from the recent past, some stuff I never posted. All the way from August, this was a white gazpacho: lemon cucumber, fennel, garlic, white onion, celery and blanched almonds. Seasoned with salt and white pepper and topped with smoked paprika and basil oil, it was very summery and refreshing, but I prefer tomato gazpacho.<br />
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</div><div class="separator" style="clear: both; text-align: left;">From not quite so long ago, this was the main course I made for our Thanksgiving dinner. We were at my bro's house, and I brought these along for our vegan dinner. My niece, who's vegetarian ate them too. What are they you ask? </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiopt_74DrMqeovvIViLnf2VtAY8Xy8OhLqHsSEaR0uI0iTknz7NMOZiuPOzdAnnrLGuJeUOBrWxlYyDtY-8IO0JiWPujM0-ZZ6_DQCY2u-LoywnudO5tDF21Tc1R_umaP1lC-qGHo5ttAQ/s1600/IMG_0706.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiopt_74DrMqeovvIViLnf2VtAY8Xy8OhLqHsSEaR0uI0iTknz7NMOZiuPOzdAnnrLGuJeUOBrWxlYyDtY-8IO0JiWPujM0-ZZ6_DQCY2u-LoywnudO5tDF21Tc1R_umaP1lC-qGHo5ttAQ/s640/IMG_0706.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Why, they're cashew, leek, and mushroom stacks of course. These were inspired by a recipe from a <a href="http://www.cafe-fresh.com/">vegetarian cafe</a> I worked at back in 03/04. The base is sprouted bread crumbs and cashews sauteed with garlic, onion, and herbs. The filling is the part I tweaked. I don't remember exactly what went into the filling at the restaurant, but I made this one by blending tofu, white miso, ume vinegar, nutritional yeast, lemon juice and some mushroom powder. The powder I made by grinding up some dried forest mushrooms; it imparted a great umami flavor, but a little goes a long way. Then I stirred in some sauteed crimini and maitake mushrooms, shallots, and parsley to the tofu mix, and topped off the stacks with sherry-braised leeks and raw cranberries.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-AF9vjs-OPh6eZb7FBCjINPALQ-u_uVUdtipGvFObyMZhLJI8Mznrup-fZ-iAGJlbyuPIucGLpnmQapKQZ5HL72Hz3wG_Rt4kVgHGA-Z0EojW12cc5UCOMB33bGY5_Zz7KObwTZGtlp_u/s1600/LeekMushroomStack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-AF9vjs-OPh6eZb7FBCjINPALQ-u_uVUdtipGvFObyMZhLJI8Mznrup-fZ-iAGJlbyuPIucGLpnmQapKQZ5HL72Hz3wG_Rt4kVgHGA-Z0EojW12cc5UCOMB33bGY5_Zz7KObwTZGtlp_u/s640/LeekMushroomStack.jpg" width="640" /></a></div><br />
Once the cashew crust, tofu, and toppings were layered in these nifty open-bottom molds, they went into a 350 F oven for about 30 minutes. The cranberries cooked down, and once out of the oven, garnished with some ground hazelnuts or walnuts, these make a flavorful and festive little main course.<br />
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We also had some vegan stuffing: herbed walnut baguette, sourdough baquette, walnuts, apples, and wild rice along with the usual stuffing seasonings: onion, celery, thyme, parsley, veggie broth and Earth Balance. I served in a baked buttercup squash, which turned out kind of cute:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7IXgdVsgniIemXGO5Q-qzSjMJtBNbQYh-jWf7EkI1wezquLenyEcxQI_4sW10nql8-lwsY8e2_9Lh_4L-KpkVr4y3tTW0Wh7gnebPHafEbU87ZwM4cNMPDSQ0xs-r2XQiEVzjxxWPqA4t/s1600/IMG_0671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7IXgdVsgniIemXGO5Q-qzSjMJtBNbQYh-jWf7EkI1wezquLenyEcxQI_4sW10nql8-lwsY8e2_9Lh_4L-KpkVr4y3tTW0Wh7gnebPHafEbU87ZwM4cNMPDSQ0xs-r2XQiEVzjxxWPqA4t/s400/IMG_0671.JPG" width="400" /></a></div><br />
On to a quick mid-week lunch: one of <a href="http://melomeals.blogspot.com/2011/01/frugan-3-ingredient-veggie-burger.html">MeloMeal's 3-ingredient bean burgers</a> in an eggplant "bun" with sweet onion and <a href="http://www.epicurious.com/recipes/food/views/Ginger-Tomato-Chutney-101032">ginger-tomato chutney</a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSN8kwNinShqRqfKgCJIlZIndc_I_E188EhHgUlr74bB3xRjLya_QJTJpq3uqUm5R5RxPEXtHlp8PNkabcnWIQhTvLqn5wOE-Xr5VFeb4x9s3FPL7T3nvgbG-gqKlP764zzOX_gxrxS8Rz/s1600/IMG_0590.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSN8kwNinShqRqfKgCJIlZIndc_I_E188EhHgUlr74bB3xRjLya_QJTJpq3uqUm5R5RxPEXtHlp8PNkabcnWIQhTvLqn5wOE-Xr5VFeb4x9s3FPL7T3nvgbG-gqKlP764zzOX_gxrxS8Rz/s400/IMG_0590.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The next item is truly a blast from the past: <a href="http://www.food.com/recipe/spaghetti-squash-casserole-70323">spaghetti squash casserole</a>, based on the recipe from one of the first Moosewood cookbooks. One of my college roommates and I used to love this recipe and made it a lot. We were vegetarian back then, not vegan, but the recipe was easy to veganize by using olive oil instead of butter and cashew cream and tofu ricotta instead of the cheeses. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBW0DLmF3qCUphWOZhrYdT-tq2YPXgIwCR9F_N5JlCas9cap4NZtASM3K_WsI-gbTnTW_MNV-4K_h4d_Xze0pQVFpdA4oQtn2QifS3ckknlTEZRn2mJjo4aZGqcZis2hqAVcuprsugtxIQ/s1600/IMG_0795.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBW0DLmF3qCUphWOZhrYdT-tq2YPXgIwCR9F_N5JlCas9cap4NZtASM3K_WsI-gbTnTW_MNV-4K_h4d_Xze0pQVFpdA4oQtn2QifS3ckknlTEZRn2mJjo4aZGqcZis2hqAVcuprsugtxIQ/s640/IMG_0795.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It totally looks like a piece of carrot cake, especially with the extra cashew cream and ground walnuts on top. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">Finally, this was a fairly recent meal. I started of by sauteeing loads of sliced garlic, (like a full heads-worth) some red pepper flakes and oregano, then added collard greens, crushed tomatoes, and oven-fried tofu and let it simmer for about 40 minutes.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5A5GIZEFjGAJsQq5Hf2J9c4AEbzXMnsGsZLU1JPpNh2wrrRA9yOaqM-k1w3VgjR-IZfwS4ennW0_65RLlu2zZycxPTRELl2AGN1d3xLOLumEm61bPbv9CRdbTeT0OOFOZTnLjT_PZZ5BW/s1600/IMG_0812.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5A5GIZEFjGAJsQq5Hf2J9c4AEbzXMnsGsZLU1JPpNh2wrrRA9yOaqM-k1w3VgjR-IZfwS4ennW0_65RLlu2zZycxPTRELl2AGN1d3xLOLumEm61bPbv9CRdbTeT0OOFOZTnLjT_PZZ5BW/s640/IMG_0812.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> It was simple, but so tasty. Next time I make it, I'll use two bunches of collards instead of just one, just can't get enough of it! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ9KLIzcmnwz3kYEtd4rb3UhVmO74AOpGpWQdUwtxhGDmi272Wrep4i5uunzkDfAmCSsOBwGv4ujjl6ebKxhzEKlN-djVC4nLmQpYrGnYQER5kauAlv1d9Bj6RYpQl5sik7ufkxcRkOhA0/s1600/IMG_0807.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ9KLIzcmnwz3kYEtd4rb3UhVmO74AOpGpWQdUwtxhGDmi272Wrep4i5uunzkDfAmCSsOBwGv4ujjl6ebKxhzEKlN-djVC4nLmQpYrGnYQER5kauAlv1d9Bj6RYpQl5sik7ufkxcRkOhA0/s400/IMG_0807.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Happy holiday season to all! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Rosehttp://www.blogger.com/profile/02114977921830686539noreply@blogger.com33tag:blogger.com,1999:blog-3183702312843067949.post-11998236193974632992011-11-20T12:55:00.000-08:002011-11-20T13:05:00.695-08:00Hello, It's Molly<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG5zaXkdah30IVvE181V781ldZb9d88ee7JvNcgIKUuCRrS_OeCFkAdX8eW7Jjs87gv7sj_4IBr7VyStGH_1i6NR9XJfuENs0bH6K50p32S7LP54MJQ5qAr8598MjZXXcjeGfmjXGOe3x7/s1600/IMG_0522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG5zaXkdah30IVvE181V781ldZb9d88ee7JvNcgIKUuCRrS_OeCFkAdX8eW7Jjs87gv7sj_4IBr7VyStGH_1i6NR9XJfuENs0bH6K50p32S7LP54MJQ5qAr8598MjZXXcjeGfmjXGOe3x7/s640/IMG_0522.JPG" width="640" /></a></div><br />
This is just a random post, so feel free to ignore it. I felt like posting something, but I don't really have anything to post about except for the fact that we adopted Molly the cat. We've been fostering her from the animal shelter since September, and well, she just became part of the family.<br />
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At the shelter, it's jokingly referred to as a "foster failure" when a foster parent adopts one of their fosters...and I'm pretty much a foster failure. Last year, we fostered Lucky and ended up adopting him. But in our defense, we have fostered several other kitties that ended up getting adopted by others. It's not safe for me to foster too often though, lest I become a crazy cat lady...you know the type who lives in a little house at the end of the road with dozens and dozens of cats around the place.<br />
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Anyway, how could we not adopt her...look how sweet she looks sitting amongst the plants.<br />
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And check out this kitty snuggling:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8_cqBO3qAxKFF5PZUhzu-kHkoGcLgzH1oZJYHhOKrgxP14PzRo-poNVOfcoAYEgGFPr_SeNNCSxszJaVlHUFVO4IudPs3v_JLiGMzyKcNO2O7jY1P9ozaPPAVJ0M-aUnhANeps4NvHc6k/s1600/IMG_0567.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8_cqBO3qAxKFF5PZUhzu-kHkoGcLgzH1oZJYHhOKrgxP14PzRo-poNVOfcoAYEgGFPr_SeNNCSxszJaVlHUFVO4IudPs3v_JLiGMzyKcNO2O7jY1P9ozaPPAVJ0M-aUnhANeps4NvHc6k/s400/IMG_0567.JPG" width="400" /></a></div>Lucky (right) and Molly have become good friends. Molly follows him around like a big brother. And, Lucky's young and playful enough to enjoy playing chase and cat wrestling. Whereas, Cheeky our older cat is really not that interested.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFdvW2olowakdeFdQY26hKMqKEHAtZ_Iy4zJ0X9GVZHjbb8KfDbcg0lOF0sTCCm3VYRiKsQ_Z7SVJXzynrmXOtdmyKBAcLsmQM4k3W_JZLl2vfmBrii0jZUbjmloQHxK47_7UOXS-4vsa9/s1600/IMG_0565.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFdvW2olowakdeFdQY26hKMqKEHAtZ_Iy4zJ0X9GVZHjbb8KfDbcg0lOF0sTCCm3VYRiKsQ_Z7SVJXzynrmXOtdmyKBAcLsmQM4k3W_JZLl2vfmBrii0jZUbjmloQHxK47_7UOXS-4vsa9/s640/IMG_0565.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In food news, though I cook everyday, I haven't been too blog-oriented on that front. But, here are a couple dark shots (apologies...these were taken in our bat cave of a kitchen) of a pretty good pizza we had recently:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheTQMFYbARQMiWwVCm5MXf5Lcs-An4WWPyR3UYMubiYqVtENwtkix0zNm2ULo45cZktse0RtL2ADYhwNaRKkwFBNChlNVYcmNcaA6ooyk8d24qd_vcguSf0RIbb7wXPNoBN-tas4VlKg41/s1600/IMG_0535.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheTQMFYbARQMiWwVCm5MXf5Lcs-An4WWPyR3UYMubiYqVtENwtkix0zNm2ULo45cZktse0RtL2ADYhwNaRKkwFBNChlNVYcmNcaA6ooyk8d24qd_vcguSf0RIbb7wXPNoBN-tas4VlKg41/s640/IMG_0535.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>lot's of herby sauce, green pepper, mushroom, onion, tomato, and black olives</i></div><div class="separator" style="clear: both; text-align: center;"><i><br />
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</i></div><div class="separator" style="clear: both; text-align: center;"><i>Out of the oven with fresh basil and oregano on top:</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyQlDyDcGi8f8CsmBRDsP7yKD9V81c183os6GgJ7BFsax_m5DpuRwfrcO0q7N6RGyH27KR364IZaO3Wm5sDKVFaFioFcJk9hWbEgxrYw0WeisBHk1m8tD0s0PBGpwMU7sEU_FGz93LMlcv/s1600/IMG_0547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyQlDyDcGi8f8CsmBRDsP7yKD9V81c183os6GgJ7BFsax_m5DpuRwfrcO0q7N6RGyH27KR364IZaO3Wm5sDKVFaFioFcJk9hWbEgxrYw0WeisBHk1m8tD0s0PBGpwMU7sEU_FGz93LMlcv/s640/IMG_0547.JPG" width="640" /></a></div><br />
It's going to be a short, but busy week. Have a good one! Talk to you soon.Rosehttp://www.blogger.com/profile/02114977921830686539noreply@blogger.com31tag:blogger.com,1999:blog-3183702312843067949.post-32298324485184748012011-11-08T18:26:00.000-08:002012-02-11T15:23:37.556-08:00Thai Curry-Coconut Squash (and other eats)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh72HrjaZQrZX1-ooM7zTt9HyPUb48ADpv2eHEzVUGnPUn6C7qOk1QbAN37CFJYqqpypshh2_UkStAf4t9m_sn0ZL1D-OahL9Y1DFUrf6o74JwHFjTOSf8V4IcFwI5YQTNLQwgDUX1jNyVb/s1600/IMG_0494.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh72HrjaZQrZX1-ooM7zTt9HyPUb48ADpv2eHEzVUGnPUn6C7qOk1QbAN37CFJYqqpypshh2_UkStAf4t9m_sn0ZL1D-OahL9Y1DFUrf6o74JwHFjTOSf8V4IcFwI5YQTNLQwgDUX1jNyVb/s400/IMG_0494.JPG" width="400" /></a></div><br />
This is such a simple and tasty dish. It's one of our favorites, and it makes a great side dish or a meal in itself along with a bit of brown rice and tofu or what have you...toss in some greens even. We like to eat it chunky, but you could also puree it into soup if you prefer.<br />
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Start with a kabocha squash...butternut would work too, but you want a nice sturdy squash that will hold its shape while gently braising. Cut the squash into big chunks (if it's organic, I leave the skin on; it really becomes quite soft and palatable with braising, but it's up to you). Whisk together 2 parts unsalted veggie broth, 1 part full-fat coconut milk, and some Thai curry paste to taste. Bring the broth mix to a simmer then add the squash and let it cook gently over low until the squash is nice and soft, but still holding its shape.<br />
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Just in passing, I like <a href="http://www.templeofthai.com/food/canned/coconutmilk-4100401083.php">Chaokoh brand</a> coconut milk; it's good stuff, sumptuously thick and creamy. The only way it could be better is if it were organic...but hey, it's not a perfect world. Of course it's up to you, but, if you're inclined to buy light coconut milk because of fat/calorie concerns, my advice is: don't. Just buy full-fat and dilute it; you get twice as much for your money. (It stores fine in the freezer too.)<br />
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Use whatever type of curry paste you prefer. Green curry would be good too, but I prefer a yellow or red curry paste. Heck, you could use more of an Indian style curry or whatever suits your fancy, so long as it's tasty.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4SlCI6f0PR6f3KT3Q_PyXQjEKkOGQNBjwqXnVdo0LQMl0gk9eyuQmSGzZUgnHK8TmJgQVdGT_G5h7Li3ER_YcYaVPyECB3VzwKfglo8zOobBnFS80MqJurhiIgF7Dlj3rjHFWeDdqITDT/s1600/KabochaThai.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4SlCI6f0PR6f3KT3Q_PyXQjEKkOGQNBjwqXnVdo0LQMl0gk9eyuQmSGzZUgnHK8TmJgQVdGT_G5h7Li3ER_YcYaVPyECB3VzwKfglo8zOobBnFS80MqJurhiIgF7Dlj3rjHFWeDdqITDT/s400/KabochaThai.jpg" width="400" /></a><br />
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</div>These are rough estimates, but for ~2.5 lbs of chopped squash, I'll use 2 cups veggie broth, 1 cup thick coconut milk and 1 generous Tablespoon curry paste. (Adjust the paste to taste.) Saltiness of prepared curries differ, so I recommend using unsalted veggie broth and then adding salt to the coconut/broth/curry mix if need be.<br />
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<div class="separator" style="clear: both; text-align: left;">Serve with generous amounts of fresh squeezed lime juice, and garnish with chili sauce if you want more heat. Lime rounds out the flavor nicely. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXlf6K6K0SKDzP9cUIYs4PjEQRvcjIC26PC87YJqh-5mbDjXGWmiYm5X-vuxh2DpI_Da-TsJJXPnIr0nKUMPfPKatVww6u9KYBx5DhSrMGleo2ubW7lOCH0tOmCphyphenhyphenx-5qoAHbxy5nQOa0/s1600/IMG_0508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXlf6K6K0SKDzP9cUIYs4PjEQRvcjIC26PC87YJqh-5mbDjXGWmiYm5X-vuxh2DpI_Da-TsJJXPnIr0nKUMPfPKatVww6u9KYBx5DhSrMGleo2ubW7lOCH0tOmCphyphenhyphenx-5qoAHbxy5nQOa0/s400/IMG_0508.JPG" width="400" /></a></div><br />
In other news, I don't blog about everyday eats very often, but here are some recent weeknight meals:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnhgIJO2mPUNV2Xu9nBL0n6CRMsi_ttEuY01sh0yKEjx3of-tGkk9KVZNltqVy5uTc4gKRqRR2zo8s8U54xTfUAhHQh6PL4YnlqO7miIe7_ZtGVco99FPzdfE459xMak6cul6O5vRlW12y/s1600/IMG_0231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnhgIJO2mPUNV2Xu9nBL0n6CRMsi_ttEuY01sh0yKEjx3of-tGkk9KVZNltqVy5uTc4gKRqRR2zo8s8U54xTfUAhHQh6PL4YnlqO7miIe7_ZtGVco99FPzdfE459xMak6cul6O5vRlW12y/s640/IMG_0231.JPG" width="640" /></a></div><br />
Big salad of lacinato kale, chard, and romaine along with shredded carrot, red cabbage, sweet onion, and cherry tomato, topped with some oven-roasted buffalo-style tofu. I made the buffalo sauce starting with tomato paste, vinegar, and coconut palm sugar, and garlic, then added water and a generous amount of Tapatio sauce. It was spicy! <br />
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After the pic, I dressed it with some vegan ranch dressing, (plain soy yogurt, cider vinegar, umeboshi vinegar, a pinch of kala namak salt and lots of garlic and herbs)...don't know whether ranch tastes like that dressing, but it was rich-tasting, garlicky and herby, and I thought it suited the spicy tofu well.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiolOFkZihVcJlkTDw-96mRhuM3qV7wyrJzlW9yJ1ruUJU61jC4ZJvXgK6H5-4QYbBKOZNDuCFi_09dc4w_is7BB8TTc68XWCNxAkxRgpD4xvnKtYa3wLE_oGXIK6dNgEtFU2WNuWbcEX8r/s1600/IMG_0363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiolOFkZihVcJlkTDw-96mRhuM3qV7wyrJzlW9yJ1ruUJU61jC4ZJvXgK6H5-4QYbBKOZNDuCFi_09dc4w_is7BB8TTc68XWCNxAkxRgpD4xvnKtYa3wLE_oGXIK6dNgEtFU2WNuWbcEX8r/s640/IMG_0363.JPG" width="640" /></a></div><br />
Another pile of greens, this time with roasted apple, brussel's sprouts, and Japanese sweet potato, green beans, pomegranite, hemp seeds, and tomato. Yam would have been nicer visually, but I can't resist Japanese sweet potato, they're so sweet and good. I think this was dressed with nut yeast, Bragg's aminos, and cider vinegar.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq2JoykhGFfZNjtIn5PU90Fg3mPNjgg4q8shKJCPnxZZ3YIalPx3lE0C2-LqqOKsUa28KV9tKMr6IjKzNkc16Em_jZk9gcGaex5FQLiIFUjaKLGIIru2sFbnC5e86_eAT7HFXleoH19DMD/s1600/IMG_0451.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="443" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq2JoykhGFfZNjtIn5PU90Fg3mPNjgg4q8shKJCPnxZZ3YIalPx3lE0C2-LqqOKsUa28KV9tKMr6IjKzNkc16Em_jZk9gcGaex5FQLiIFUjaKLGIIru2sFbnC5e86_eAT7HFXleoH19DMD/s640/IMG_0451.JPG" width="640" /></a></div><br />
Very plain, but delicious nonetheless, lentils with <a href="http://www.fieldroast.com/products/retail/field-roast-sausages">Field Roast Italian-style Vegan</a> sausage and kale. Saute base was celery/onion/ garlic and spiced with fennel seed, bay leaf, chili flakes and oregano.<br />
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And the true star of the bunch (in spite of being photographed in the drear of my kitchen) this sandwich was the farthest thing from dreary. It was one of the many sandwich creations sparked by <a href="http://feudfood.blogspot.com/2011/10/mofo-day-16-split-pea-soup-with-fennel.html">Maud's enticing offering</a> a while back. Seriously, versions of her sandwich did the rounds on the the blogs. My version ended up as balsamic-roasted eggplant, smoky white bean spread (basically hummus made with cannelini beans instead of garbanzos and a few drops of liquid smoke added), sun dried tomato pesto, baby greens, and sweet onion on a wheat/herb/walnut baguette. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6zGko6MQzR7qXWFoycl0EMvVX-FHAUQCWSBPa2w-MMLkeV2M-HiUxDGlbrZuf-j4VcfZY9DaSZoOj0_nW-MuL92dK_LmM-mrYn6y5RKfWwPvGnK3LqvBBKxvQGxWU8wk7CzhWph1L0a5I/s1600/IMG_0226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6zGko6MQzR7qXWFoycl0EMvVX-FHAUQCWSBPa2w-MMLkeV2M-HiUxDGlbrZuf-j4VcfZY9DaSZoOj0_nW-MuL92dK_LmM-mrYn6y5RKfWwPvGnK3LqvBBKxvQGxWU8wk7CzhWph1L0a5I/s400/IMG_0226.JPG" width="400" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I'm really looking forward to the holiday season this year...(unlike in past few years for various reasons). The time for cozy nights and delicious harvest meals is upon us! What are any US vegans planning for Thanksgiving? I always look forward to seeing the many ingenious, sumptuous creations that end up on the holiday tables and shine at mixed gatherings!<br />
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Talk to you soon! </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div>Rosehttp://www.blogger.com/profile/02114977921830686539noreply@blogger.com38