tag:blogger.com,1999:blog-36002791900092734842024-02-19T00:20:31.246-05:00The Snarky ChickpeaMeghttp://www.blogger.com/profile/14763403647309350618noreply@blogger.comBlogger285125tag:blogger.com,1999:blog-3600279190009273484.post-15245976744136824022016-05-17T11:11:00.000-04:002016-05-17T11:11:03.341-04:00Chocolate Chip Espresso Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUaug-17jk9AGPowS8b7CB5iYIIIScLcjI-8XXoFyUn3qAhyXjrxJqoCdO-ijcmmDDg_Ys8msoVZZ8nPLua64zRdnAN2nPm4AS-5G6Hqy4ia_MbDxVGL9qHbzjOCAYI-dWH1R7ZVVQewE4/s1600/cookie-close.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUaug-17jk9AGPowS8b7CB5iYIIIScLcjI-8XXoFyUn3qAhyXjrxJqoCdO-ijcmmDDg_Ys8msoVZZ8nPLua64zRdnAN2nPm4AS-5G6Hqy4ia_MbDxVGL9qHbzjOCAYI-dWH1R7ZVVQewE4/s640/cookie-close.jpg" width="590" /></a></div>
<br />
I'm totally on a chocolate and espresso kick. There's some magic shit involved with the combo. Plus, I have a whole jar of espresso powder...what the hell else am I supposed to do with it except bake?<br />
<br />
These cookies sort of taste like some killer brownies...but in cookie form. So brownies, but better. I'm thinking you could probably sprinkle some finishing salt on the tops when they finish baking or add some toasted nuts to the batter. I'm pretty sure that no matter what you do, it wouldn't be wrong. These cookies are magic. Think: unicorns majestically soaring over a rainbow.<br />
<br />
Where have I been? I had fallen off the food sharing wagon for a while when I got completely burned out. I was always worried about creating recipes and documenting it all for this little food blog, and it felt more like work than fun. So I abandoned my site. I wanted to just enjoy food again, so I had to get back to my roots of cooking for fun and from the heart. I definitely learned a lot about my cooking and myself and I'm ready to share my food with you all again.<br />
<br />
Okay, enough sappiness. Let's get to the cookies.<br />
<br />
<i>Makes 1 dozen</i><br />
<br />
<b>What you need:</b><br />
<br />
<ul>
<li>1 cup flour</li>
<li>1/4 cup cocoa powder</li>
<li>1 slightly heaped TB of espresso powder.</li>
<li>1/2 tsp salt</li>
<li>1/2 tsp baking soda</li>
<li>3/4 cup brown (or dark brown) sugar</li>
<li>1/2 cup vegan butter, softened</li>
<li>1 flax egg (or preferred egg subsitute)</li>
<li>3/4 tsp vanilla</li>
<li>3/4 cup (or more) chocolate chips</li>
</ul>
<br /><ul>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW0O2J8MPc82dwzP-XD2BW4w-ZreyOirypySfTwcGLOGAVUNT_1jn6v9a3r14RtIInoY-_hzi96N-o1kSJsiqOl6z6lV33iJUUp4aS0LcWxpH-mAHoHUaeJXPP0krJESMj5prdYiCg2YfD/s1600/cookie-plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="363" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW0O2J8MPc82dwzP-XD2BW4w-ZreyOirypySfTwcGLOGAVUNT_1jn6v9a3r14RtIInoY-_hzi96N-o1kSJsiqOl6z6lV33iJUUp4aS0LcWxpH-mAHoHUaeJXPP0krJESMj5prdYiCg2YfD/s400/cookie-plate.jpg" width="400" /></a></div>
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<div>
<b>What you do:</b></div>
<div>
<ol>
<li>Preheat oven to 350 degrees F. Line a baking sheet with either parchment or a silicone baking mat.</li>
<li>In a large mixing bowl, sift together flour, cocoa, espresso powder, salt, and baking soda. </li>
<li>Add the sugar, butter, egg, and vanilla. Beat until just combined. Then toss in the chocolate chips and beat for 3-5 seconds. Just until they are integrated.</li>
<li>I used a cookie dough scoop and schlepped my dough onto the sheet about 1.5 inches apart. If you want thin cookies, press the dough down on the sheet. Otherwise, leave them how they are.</li>
<li>Bake 15 minutes, until the edges are firm and the middle is still soft. I left them on the baking sheet for about 8 minutes and then put them on a cooling rack to finish. Fill up a big glass of cold almond milk and dig the fuck in. </li>
</ol>
</div>
Meghttp://www.blogger.com/profile/14763403647309350618noreply@blogger.com1tag:blogger.com,1999:blog-3600279190009273484.post-76176047983273472732016-05-13T20:45:00.000-04:002016-05-13T20:45:39.219-04:00Chickpea Curry & Coconut Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV8pJbEIH2OTgcyoEgUjt_TM3MqHRlXmn7903xuU0ecL7jKB1DlXzYMdiHOE-Yg4KJR7-JC4kxshsViYYowfIKD2BQqMn7PyWt4kpp7b-QsGEVHcq0S6p-KlIm-5XIuHOpyiRRa7QzB8Ym/s1600/Chickpea-curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV8pJbEIH2OTgcyoEgUjt_TM3MqHRlXmn7903xuU0ecL7jKB1DlXzYMdiHOE-Yg4KJR7-JC4kxshsViYYowfIKD2BQqMn7PyWt4kpp7b-QsGEVHcq0S6p-KlIm-5XIuHOpyiRRa7QzB8Ym/s640/Chickpea-curry.jpg" width="587" /></a></div>
<br />I really burned myself out on curries for a while but I'm back, baby! I didn't know what sounded good, so I just kept adding shit until it tasted exactly how I wanted. It's a mishmash of all my favorite things, and damn was it tasty as hell!<br />
<br />
I read somewhere recently about cooking rice in coconut milk for some good flavor. I love coconut milk and I love rice, so there was no way I couldn't fall passionately in obsession with it. I highly recommend making the coconut rice to go with the curry.<u><b> Recipe: 1 cup uncooked rice to 1 can of lite coconut milk.</b></u> You won't regret it.<br />
<br />
Makes 4 large portions.<br />
<br />
<b>What you need:</b><br />
<ul>
<li>1 can full fat coconut milk </li>
<li>1 can chickpeas, drained </li>
<li>2 cups cauliflower florets (I steamed mine to cut cooking time down)</li>
<li>1 cup diced onion</li>
<li>2 carrots, shredded</li>
<li>1 slightly heaped cup roasted cashews, but raw is great too</li>
<li>4 large button mushrooms cut into wedges</li>
<li>1 very large handful baby spinach, shredded or chopped</li>
<li>1-2 TB grapeseed oil</li>
<li>curry powder, a few TB</li>
<li>1/4 tsp cinnamon</li>
<li>1/4-1/2 tsp smoked paprika</li>
<li>salt to taste</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBkbCIUZuN-zxecHEhVwB85j1CmEYafSaV0pc7zBce-dmpgxpmhHudAYfZcJH8xevyf83Yp17M8tFFnVWDbWTC4imS3EgtQAHAxAqGmj6qj-gyAcU-R-fVfXUEGVZUuTpRp1C4JqkT5XP1/s1600/curry-pan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBkbCIUZuN-zxecHEhVwB85j1CmEYafSaV0pc7zBce-dmpgxpmhHudAYfZcJH8xevyf83Yp17M8tFFnVWDbWTC4imS3EgtQAHAxAqGmj6qj-gyAcU-R-fVfXUEGVZUuTpRp1C4JqkT5XP1/s400/curry-pan.jpg" width="367" /></a></div>
<br />
<b>What you do:</b><br />
<ol>
<li>Heat oil in skillet over medium heat. Once it's shimmering, add chickpeas, cauliflower, cashews, onion, carrot, and mushroom. Stir well and cook about 5 minutes. </li>
<li>When the veggies are softened, add the spices and 3/4 of the coconut milk. Let simmer until it thickens somewhat, about 10 minutes, stirring occasionally. Feel free to add more coconut milk or spices. It's your dinner, not mine. When you're pretty much satisfied, turn off the heat and stir in the spinach to wilt. It'll only take about 2 minutes. </li>
<li>Serve up over some badass coconut rice.</li>
</ol>
Meghttp://www.blogger.com/profile/14763403647309350618noreply@blogger.com0tag:blogger.com,1999:blog-3600279190009273484.post-43052283576108909312016-05-10T11:01:00.002-04:002016-05-15T20:41:40.085-04:00Chocolate Espresso Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg18DzZ1QKrrkR41NJp4gIGvQmsLUwKrSjM3v-gBMWOwBx-s8ZWgkg1VPt9_DqsLu0uOES1wqg_pbbbE7Mwwzcq_yXFDsdorYyxsZXxq2gXwmHEl2Ry_1iSId8ApxK5bgm27aI9-5QuL9d9/s1600/perfect.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="572" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg18DzZ1QKrrkR41NJp4gIGvQmsLUwKrSjM3v-gBMWOwBx-s8ZWgkg1VPt9_DqsLu0uOES1wqg_pbbbE7Mwwzcq_yXFDsdorYyxsZXxq2gXwmHEl2Ry_1iSId8ApxK5bgm27aI9-5QuL9d9/s640/perfect.jpg" width="640" /></a></div>
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Chocolate Espresso Cupcakes!? How could anyone NOT want to devour them all?<br />
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Do I really need to type up some snarky shit about how cupcakes are so 5 years ago and how the trend is to make deconstructed hipster desserts? Nah. Fuck that. Everyone loves cupcakes and always will. Deal with it.<br />
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I normally make my own frosting, but I was in a crunch and snagged some "accidentally vegan" frosting from the market. You can be a fancy pants and make your own...I won't judge. I'm a busy chickpea and just didn't have time. That's life.<br />
<br />
On with the show. <br />
<br />
This recipe makes 1 dozen cupcakes. <br />
<br />
<b>What you need:</b><br />
<ul>
<li>1 cup nondairy milk</li>
<li>1/2 tsp pure vanilla extract</li>
<li>1/8-1/4 tsp almond extract (optional) </li>
<li>1/4 cup grapeseed oil (you can probably use canola, but I don't love the taste of it)</li>
<li>2 TB espresso powder (more if you're a sassy one)</li>
<li>1/4 tsp salt</li>
<li>1/2 tsp baking soda</li>
<li>1 tsp baking powder</li>
<li>1/3ish cup cocoa powder</li>
<li>3/4 cup sugar of your choice</li>
<li>1 & 1/4 cups flour</li>
<li>chocolate frosting of your choice. </li>
</ul>
<br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsB13XRR8YOCVbfxuMipyGKaMNp_Hz6dpYuyEoRqQdpv5IVgR0Z7BNkMkpjdVbbNl7qBOa42Tg8x8fqM-3brIhPKHoryB65Y7IGRN-yUtIgULXwMsf_rk-l4CkFId6Uw1JWDsBehjbad_4/s1600/espresso+cuppies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsB13XRR8YOCVbfxuMipyGKaMNp_Hz6dpYuyEoRqQdpv5IVgR0Z7BNkMkpjdVbbNl7qBOa42Tg8x8fqM-3brIhPKHoryB65Y7IGRN-yUtIgULXwMsf_rk-l4CkFId6Uw1JWDsBehjbad_4/s400/espresso+cuppies.JPG" width="300" /></a></b></div>
<br />
<b> What you do:</b><br />
<ol>
<li> Preheat your oven to 350 degrees F. Line your cupcake pan with paper liners. I buy the IF YOU CARE brand baking cups that are unbleached and all that jazz.They just seem to work the best for me and never, ever stick to my cuppies. </li>
<li>Mix your frosting with about 1 TB of the espresso powder...add more until it tastes how you want it to. Set aside. You could do this last or whenever. Your choice. Lucky you.</li>
<li>In a bowl or a large measuring cup, whisk together the other TB espresso powder with the milk, oil, and extract(s). Set aside.</li>
<li>In a large mixing bowl, whisk together salt, baking power, baking soda, cocoa, and flour.</li>
<li>Whisk your liquid into the dry mix until just combined. If you mix too much, that shit gets tough as it bakes. No one wants your shitty, tough cuppies.</li>
<li>Scoop your batter into the baking cups until theyre about 2/3-3/4 of the way full. </li>
<li>Put on the middle rack of your oven and bake about 23 minutes. Yours might be longer or less, just keep a close eye. Mine was exactly 23 minutes. How do you know they're done? Insert a dry toothpick into the center of a few of the cupcakes. If they come out cleanly, those dudes are done. </li>
<li>Let your cuppies cool completely and then slather some killer chocolate espresso frosting on top. Dig in, dudes!</li>
</ol>
Meghttp://www.blogger.com/profile/14763403647309350618noreply@blogger.com0tag:blogger.com,1999:blog-3600279190009273484.post-64029392337482896372015-08-29T19:18:00.001-04:002015-08-29T19:51:27.830-04:00Curry Power<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLfrlXc8w38WtNSy0NMxXGvhPGjByZy6GCXsTtKdP77RmXdmz7uO_E7VLTt5_f20rL6mX8EF4P_HLeb_n_SvlnIkRU9naa-NPuzlw56rRXBbhyNFAx1PNfSPFqzSWMxZE_lB6U_utjKEbn/s640/blogger-image-899649896.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLfrlXc8w38WtNSy0NMxXGvhPGjByZy6GCXsTtKdP77RmXdmz7uO_E7VLTt5_f20rL6mX8EF4P_HLeb_n_SvlnIkRU9naa-NPuzlw56rRXBbhyNFAx1PNfSPFqzSWMxZE_lB6U_utjKEbn/s640/blogger-image-899649896.jpg" /></a></div>
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Curry? Um, yes. I really can't ever say no to some tasty-ass curry, and you shouldn't either. </div>
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Don't know what to make for dinner? Have veg that's about to go soft? Tired of the same old shit food? Time to make a fucking curry. You can add almost anything to curry in terms of veggies and spices. This recipe turned out to be one of my favorites and all I did was throw some random stuff together. </div>
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Makes enough for 2 large dinner portions with some tasty jasmine rice.</div>
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<b>What you need:</b></div>
<div class="separator" style="clear: both;">
-2 cups cooked chickpeas (1 drained can)</div>
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-3 tomatoes roughly chopped</div>
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-1 large carrot cut into small dice</div>
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-1/2 red onion, cut into small slices or diced</div>
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-2 cloves garlic, minced</div>
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-1.5 cups raw cashews</div>
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-1 cup frozen peas</div>
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-1 TB coconut oil</div>
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-2 TB favorite curry power - I'm too lazy to concoct my own</div>
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-1/4 to 1/2 tsp sumac (optional but recommended)</div>
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-salt and pepper</div>
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-fresh coriander/cilantro</div>
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-cooked rice</div>
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<b>What you do:</b></div>
<div class="separator" style="clear: both;">
1. Cook rice and set side in to keep warm until plating.</div>
<div class="separator" style="clear: both;">
2. Heat your oil over medium high heat until shimmering. Add the carrots and cook 3-4 minutes. Add onions, and cook until transparent, about 6 minutes. Now stir in the minced garlic. Once the garlic becomes fragrant, turn heat down to medium.</div>
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3. Add the tomatoes to the pan, along with the spices. I covered my pan for about 10 minutes as the tomato cooked down. Once the tomatoes get soft, remove the lid.</div>
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4. Add the cashews and peas, and cook another 5-7 minutes as some of the liquid cooks off and the curry tightens up a bit. Taste and adjust the seasonings as needed to fit your own twisted tastes.</div>
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5. Serve over the yummy rice and top with some fresh cilantro/coriander. </div>
Meghttp://www.blogger.com/profile/14763403647309350618noreply@blogger.com0tag:blogger.com,1999:blog-3600279190009273484.post-19863154604657520502014-01-06T19:47:00.001-05:002014-01-06T20:04:02.270-05:00Crockpot Lentil Bolognese <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhScAjxNq7WOGi3ZgKe2a8FwWUFHzYg-NZpH-i5o78TPDOMpAdxFnyn4kyOQYjs-i1df9z23YWfvnxcb3yvhcj_7bwG64DAGJuaEXJ9_MwBy3ki5e2LDlNWlYNafN6p9uI4HhDZfY_72gQn/s1600/lentil-bolognese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhScAjxNq7WOGi3ZgKe2a8FwWUFHzYg-NZpH-i5o78TPDOMpAdxFnyn4kyOQYjs-i1df9z23YWfvnxcb3yvhcj_7bwG64DAGJuaEXJ9_MwBy3ki5e2LDlNWlYNafN6p9uI4HhDZfY_72gQn/s1600/lentil-bolognese.jpg" height="612" width="640" /></a></div>
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Alright, so here's the deal, dudes: we got 17 inches of snow last night, so I had a work snow day today. Fuck yeah! What did I do? Cooked the shit outta some food. Waffles for breakfast. Leftover <a href="http://www.thesnarkychickpea.com/2012/12/curried-lentil-soup-omfg.html" target="_blank">curried lentil soup</a> for lunch. And this spectacular dish for dinner. It was an experiment for sure. I never even thought about making pasta sauce in a crockpot before. What the hell is wrong with me?<br />
<br />
I've not made homemade pasta sauce in so long, and I thought I would give it a shot in my crockpot. I had to get creative with my ingredients since I (literally) can't leave the house. There are nearly 2 feet of snow in the street so there's no way in hell I can go to the store! Soooooo, I improvised with a few things, like using lentils instead of tvp, english muffins for garlic toast, and I had no mushrooms (insert sad face). I worried it wouldn't turn out, but WOW. This is some of the best sauce I've ever had. And the lentils are insanely filling. I rocked this shit out.<br />
<br />
I have a 5 or 6 quart crockpot, and set it to HIGH for this sauce. It took me about 4 hours to get it cooked down to where I wanted it to be. Your crock may take longer or less time. <br />
This easily makes enough for 4 large servings over pasta.<br />
<br />
What I used:<br />
<ul>
<li>1- 28oz can crushed tomatoes </li>
<li>2 cups veg broth or water</li>
<li>1-2 TBs Italian spice blend (mix of basil, parsley, oregano, and marjoram or something similar)</li>
<li>1/2 cup matchstick carrots, minced</li>
<li>1/2 diced bell pepper </li>
<li>1 1/2 cups diced onion</li>
<li>1 TB oil of your choice</li>
<li>4 cloves garlic, mined</li>
<li>1 cup dried lentils</li>
<li>lots of pepper</li>
<li>salt to taste</li>
<li>dash of red pepper flakes</li>
<li>1 tsp garlic powder (gimme a break...I love garlic) </li>
<li>1/2 cup almond milk (takes out the metalic bitterness of the canned tomatoes) </li>
</ul>
What I did:<br />
<ol>
<li>Set the crock pot to HIGH. Add the tomatoes.</li>
<li>In a skillet, heat the oil. Once hot, add the onions and carrots. After the onions turn translucent, add the garlic and cook another 4 minutes. Add the veg to the crockpot. </li>
<li>Add the broth, lentils, and spices and stir well. Cover with lid and cook for about 4 hours. Just be sure to stir it about once an hour. Just before the sauce reaches the 4 hour mark, I stirred in the almond milk and cooked about 15 minutes longer. It kills that metallic taste of canned tomatoes. Depending on how thick you like the sauce, you may need to add a bit more broth. I like it thick, so I didn't add any extra. </li>
</ol>
<ol>
</ol>
ENJOY! Meghttp://www.blogger.com/profile/14763403647309350618noreply@blogger.com1tag:blogger.com,1999:blog-3600279190009273484.post-23391870355039457512013-12-15T11:58:00.001-05:002013-12-15T11:58:57.609-05:00Apple Cinnamon Topped Pancakes of Awesomeness<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiTT5fgEnaR5v4e832Gutx5D4GYLD2jmfe1S2Hgd_yap040_lQCGWjwsefxzdNuL_Ji3IfmXPAKI7WascafgmGzCrnosgVa7xp1PwwvRTjW4SwuYs1BHlOy3Au8Csbd5N5DItSxYSYES9S/s1600/pankoos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiTT5fgEnaR5v4e832Gutx5D4GYLD2jmfe1S2Hgd_yap040_lQCGWjwsefxzdNuL_Ji3IfmXPAKI7WascafgmGzCrnosgVa7xp1PwwvRTjW4SwuYs1BHlOy3Au8Csbd5N5DItSxYSYES9S/s640/pankoos.jpg" width="528" /> </a></div>
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There comes a time in every girl's life when she screams to the heavens, "I need some fucking pancakes!" Hormones, or whatever. I don't know. I just know I heeded the call of the wild and made some killer fucking pancakes. </div>
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I've never made an apple topping for pancakes or waffles, or any food, actually. But, I do love me some apple pie, so I took that idea and ran with it. </div>
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The following recipe makes enough for 2 adult-sized servings of apple topping. I don't have a fancy recipe for the pancakes; I use Bisquick, almond milk, and a little vanilla extract. </div>
<br />
What you need for the apple awesomeness:<br />
<ul>
<li>2 HoneyCrisp apples, peeled, cored and thinly sliced (so they cook more quickly)</li>
<li>1/4 cup brown sugar</li>
<li>2 TB Earth Balance vegan spread</li>
<li>2 TB orange juice</li>
<li>1/4-1/2 tsp cardamom</li>
<li>1 tsp (or more) cinnamon</li>
<li>pinch of salt </li>
</ul>
What you do with it:<br />
<ol>
<li>Heat a sauce pan over medium heat. Add all ingredients and mix well. </li>
<li>Once the mixture starts bubbling, I turned the heat to medium-low and simmered for about 30 minutes. Be sure to stir and taste the mixture every 5 minutes or so, so that nothing sticks to the bottom of the pan. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqar8eCOf1YrgTnRflXh_CYnoBDT9PYZjvGcr61ZIQzmtOBcGLNpfgY7XaFg9zEZ0fKI_xIg3Cpdjs8dvAaGCBuI_lzraWThaTNKuPIKBe4_xtDyamSsNtg2_NVB8B5Y-Hn5UahO9HAjYr/s1600/apple-topping.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqar8eCOf1YrgTnRflXh_CYnoBDT9PYZjvGcr61ZIQzmtOBcGLNpfgY7XaFg9zEZ0fKI_xIg3Cpdjs8dvAaGCBuI_lzraWThaTNKuPIKBe4_xtDyamSsNtg2_NVB8B5Y-Hn5UahO9HAjYr/s320/apple-topping.jpg" width="254" /></a></div>
</li>
<li>I cooked mine until the sauce cooked down to a syrup. Feel free to add more or less of everything. I liked mine pretty cinnamon-y, but if at all possible, add the cardamom. It really brings the flavor to a whole new level. </li>
</ol>
Meghttp://www.blogger.com/profile/14763403647309350618noreply@blogger.com0tag:blogger.com,1999:blog-3600279190009273484.post-22147465133490550072013-04-26T11:31:00.002-04:002013-04-26T11:32:40.890-04:00Savory Chickpea Crepes - 1st attempt<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPCi8AF4qorcqYdb4atvp6SmOtkhg8PKp0ghrWDY0_rMluOMnXF8R6edRD59NPqA9QiN-YHfyS_QP_46abfH-yMmP_nYdRoXsiBcolHwiE4F0q81tiJGtHSaP-jcYW-azrT20MxcR1uK7n/s1600/chickpea-pancake-cooked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPCi8AF4qorcqYdb4atvp6SmOtkhg8PKp0ghrWDY0_rMluOMnXF8R6edRD59NPqA9QiN-YHfyS_QP_46abfH-yMmP_nYdRoXsiBcolHwiE4F0q81tiJGtHSaP-jcYW-azrT20MxcR1uK7n/s640/chickpea-pancake-cooked.jpg" width="640" /></a></div>
<br />
Let me start by saying that I have never eaten a crepe in my entire life...vegan or not. So, I had no idea how thick to make the batter. These ended up somewhere between a crepe and a pancake in their thickness. Seeing how much I love pancakes anyway, I wasn't disappointed.<br />
<br />
I'm that weird person who eats her regular pancakes without syrup, preferring a more savory flavor. That was my inspiration for trying to make a savory (and spicy) crepe. So, I suppose I should maybe try calling these pancakes since they were thicker than a crepe. Whatever. The whole point is that these turned out so deliciously that I had to share them with you. I am trying to think of some sort of sauce to use with them, but I'm coming up dry. I did, however, use some mint chutney (just a smidge), and it was tasty.<br />
<br />
I will definitely be trying these again, thinning the batter out a little bit to see if I can make them more crepe-like in their density. Regardless, make these. They are delicious. <br />
<br />
Makes 4 pancakes/crepes/whatever about 4 inches in diameter<br />
<br />
What I used:<br />
<ul>
<li>1/2 cup chickpea flour (also called besan flour)</li>
<li>2/3 cup water or slightly less</li>
<li>1/2 tsp kosher salt</li>
<li>1/3 cup minced red onion</li>
<li>1/2 tsp red pepper flakes</li>
<li>1/2 tsp ginger paste</li>
<li>1/4 tsp smoked paprika</li>
<li>2 TB fresh cilantro, minced (or 1 TB dried) </li>
<li>2 tsp Earth Balance</li>
</ul>
What I did:<br />
<ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9nWJURungjmXEGh2rB_DsHGuYmsp6nnEB-mplno-vcs1HU-CzjBm0fwYhdLb_0OIWTYqeo0ZU0-buDp7X21FjaCc513a9HXrJOwCBdISY5pIvCGhKxZ9j9V5VSfxQLiAiAMvEXo4Y1cGE/s1600/chickpea-pancake-uncooked.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9nWJURungjmXEGh2rB_DsHGuYmsp6nnEB-mplno-vcs1HU-CzjBm0fwYhdLb_0OIWTYqeo0ZU0-buDp7X21FjaCc513a9HXrJOwCBdISY5pIvCGhKxZ9j9V5VSfxQLiAiAMvEXo4Y1cGE/s320/chickpea-pancake-uncooked.jpg" /></a>
<li>Mix together the flour and water in a bowl until it's mostly lump-free. Add in the other ingredients (except the Earth Balance) and mix well. </li>
<li>Heat a nonstick skillet over medium heat. Add in 1/2 tsp of the Earth Balance.</li>
<li>Once the butter melts, pour 1/4 cup of the chickpea mixture to the pan. When it starts to get air bubbles and the edges look dry, flip the pancake and cook another 2 minutes. </li>
<li>Repeat until all the butter and batter are used up. </li>
</ul>
Meghttp://www.blogger.com/profile/14763403647309350618noreply@blogger.com1tag:blogger.com,1999:blog-3600279190009273484.post-15468488945438124992013-04-08T22:54:00.000-04:002013-04-08T23:03:56.316-04:00Buffalo Chik'n Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuIjYs437P5oN_-cjciB3X8V7h80IrCB26_DYqznkfuifjeoziymf4-oCPhZhCcLU1cXq1HD_xSTVCHSEKvf6hzvdHmRlGXyi6UrtudpU_RJ8XGy49iWbyE015akXCYbQmpVFk7HmQ7KK7/s1600/buff-chikn-salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuIjYs437P5oN_-cjciB3X8V7h80IrCB26_DYqznkfuifjeoziymf4-oCPhZhCcLU1cXq1HD_xSTVCHSEKvf6hzvdHmRlGXyi6UrtudpU_RJ8XGy49iWbyE015akXCYbQmpVFk7HmQ7KK7/s640/buff-chikn-salad.jpg" width="628" /></a></div>
<br />
I've never been a huge fan of salads, but I'm always up for a challenge, so I decided that I need to work on that. Enter: buffalo chik'n salad. In the words of a ridiculously-annoying-piece-of-shit-actor, "WINNING!" I have made this salad 3 times in the last week, so I think that says something.<br />
<br />
I'm a recent fan of buffalo sauce, as I always thought I wouldn't like it. I tasted it once about a month ago, and I try to use it every chance I get. I use the bottled stuff, which appears to be much lower in calories than if I'd made it myself. The brand I got has 5 calories per tablespoon, so that's not bad at all. You can do the (chicken) chik'n a couple different ways, but I chose to brush the sauce onto the patty in between flippings. You can also cook the chik'n, and coat it in sauce at the end. I've done it both ways, but I like the first method better. It seems to allow the flavor of the sauce to cook into the chik'n better.<br />
<br />
As for salad dressing, that's up to you. I prefer to blend a little vegan ranch with a tiny bit of avocado and drizzle it over the salad. It was awesome. But, you can do whatever your little heart desires.<br />
<br />
Serves 2 as a main<br />
<br />
<b>What I used:</b><br />
<ul>
<li>2 Gardein Crispy Chik'n Filets</li>
<li>3-4 TB bottled buffalo sauce</li>
<li>1 tsp grapeseed oil</li>
<li>2 cups baby spinach</li>
<li>3-4 cups chopped romaine lettuce</li>
<li>1 medium tomato, chopped</li>
<li>1/4-1/3 cup red onion, diced</li>
</ul>
<b>What I did:</b><br />
<ol>
<li>Heat a grill pan (or non-stick skillet) over medium-high heat. Add the oil. Once hot, add the chik'n filets. Cook about 3 minutes, then flip. Cook another 3 minutes, then carefully brush some buffalo sauce on the tops. </li>
<li>Turn heat down a bit to medium. Use tongs to very carefully flip your chik'n filets over. They will sizzle and pop. It's supposed to. Now, brush the top with sauce. After about 2 minutes, flip the filets again. I end up flipping the filets a couple times, brushing sauce on each time.</li>
<li>Carefully transfer the chik'n to a cutting board and slice into strips.</li>
<li>Get 2 plates and toss together the lettuce and spinach equally on each plate. Top it with the onions and tomatoes and then add the chik'n strips on top. Dress however you want.</li>
</ol>
Meghttp://www.blogger.com/profile/14763403647309350618noreply@blogger.com1tag:blogger.com,1999:blog-3600279190009273484.post-34730066902338919202013-04-06T00:30:00.000-04:002013-04-06T00:30:00.960-04:00Roasted Buffalo Cauliflower<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGCiPGfOOl_6ddJfVUUd22PpSWuqthw_O7gigxnRNJhBwxMCgsrXCfEhgifE5LcEVrTC7edAA62rwRio5FJJ8YdBZ9bMt9k2ofOXG9uIcL7-ei3BZjhkSSJzGWiiBDnyMvIdvQwfXjODtW/s1600/Buffalo-Cauli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGCiPGfOOl_6ddJfVUUd22PpSWuqthw_O7gigxnRNJhBwxMCgsrXCfEhgifE5LcEVrTC7edAA62rwRio5FJJ8YdBZ9bMt9k2ofOXG9uIcL7-ei3BZjhkSSJzGWiiBDnyMvIdvQwfXjODtW/s640/Buffalo-Cauli.jpg" width="516" /></a></div>
<br />
Fuck Yes! I finally went there. I've had deep-fried, breaded buffalo cauliflower, and absolutely loved it. But, being a chickpea who's afraid to deep fry (long story), I decided to take a "healthier" (see: safer) method to pig out on my favorite sauce and one of my very favorite veggies. For the record, this whole plate pictured above, including the avocado, is only 187 calories. It's 3 cups of cauliflower, about 3 TB of bottled buffalo sauce, and 1/3 of a small avocado.<br />
<br />
If you look online, you'll find an assload of recipes for buffalo cauliflower, each more fancy and complicated than the next. I'm here to assure you that this is the easiest. It took zero effort. It's fucking healthy. You'll thank me.<br />
<br />
The batch I made was intended for a whole meal for 1 person. So, I'm not giving you an exact recipe. Just do the following and you'll do just fine.<br />
<br />
<ol>
<li>Preheat your oven to 425 degrees. Prepare a baking sheet (I used a silicone mat, but you could definitely use parchment). </li>
<li>Put cauliflower in a bowl.</li>
<li>Pour buffalo sauce on cauliflower and flip it around to coat the cauli. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkilkWVwkPHRPrJW0aihoK4Yj-jMy689kFkMotUZBOZnnzE7AZW-zECfwB40ZjAoSf_BP3UXYDbOycJw0Fc1fQWZaWg2FoXTYZFuCG6PGjSYEBmcTGzhw2c9rhMW2UIr944UbDIBChGo0f/s1600/buffalo-cauli-raw.jpg" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkilkWVwkPHRPrJW0aihoK4Yj-jMy689kFkMotUZBOZnnzE7AZW-zECfwB40ZjAoSf_BP3UXYDbOycJw0Fc1fQWZaWg2FoXTYZFuCG6PGjSYEBmcTGzhw2c9rhMW2UIr944UbDIBChGo0f/s320/buffalo-cauli-raw.jpg" width="270" /></a> </li>
<li>Pour the cauli onto the baking sheet.</li>
<li>Place baking sheet in oven and cook for 25 minutes, stirring once about halfway through cooking. </li>
<li>Pig the fuck out. </li>
</ol>
Meghttp://www.blogger.com/profile/14763403647309350618noreply@blogger.com1tag:blogger.com,1999:blog-3600279190009273484.post-26152633474471459112013-04-05T11:19:00.001-04:002013-04-05T11:19:19.844-04:00My 1st Chia Smoothie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwPzQMBa2IuInPlhovb6u_9Tg4vr_ZOZ9fYQLhUVXKnffo_oRPfknPm84UZKtndd2e2Mx8OM1SSAHc9RJmqgwh12HSnNj17Y-saMYCLXHdvGkvrw5X8Dm5vvHw6gFYBqHyBsTTNMVo9KtU/s1600/chia-smoothie-top.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwPzQMBa2IuInPlhovb6u_9Tg4vr_ZOZ9fYQLhUVXKnffo_oRPfknPm84UZKtndd2e2Mx8OM1SSAHc9RJmqgwh12HSnNj17Y-saMYCLXHdvGkvrw5X8Dm5vvHw6gFYBqHyBsTTNMVo9KtU/s640/chia-smoothie-top.jpg" width="640" /></a></div>
<br />
Alright, dudes. I decided to try adding chia seeds to a smoothie. It's supposed to add protein and essential fatty acids, so I thought, "Eh, why not?"<br />
<br />
It turned out quite well and way more filling than I would've thought. I read that there are 3 ways to add chia to your smoothies:<br />
<ul>
<li>soak the seeds in liquid a few minutes to let it gel up and soften the seeds</li>
<li>grind the seeds in a coffee grinder</li>
<li>or add them straight when you start blending in the, well, blender</li>
</ul>
I took the soaking route. I was not wanting to have crunchy whole seeds in my smoothie. I soaked 1 TB of chia seeds in 1/2 cup of coconut milk for about 6 minutes while I was gathering the other ingredients. According to MyFitnessPal, this smoothie is 203 calories.<br />
<br />
Here's what I used in my smoothie:<br />
<ul>
<li>1 TB organic chia seeds</li>
<li>1/2 cup Silk coconut milk</li>
<li>1/4 cup organic blueberries</li>
<li>1/4 cup carrot (1 smallish carrot)</li>
<li> 1/4 cup fresh pineapple</li>
<li>1/2 small banana</li>
<li>handful of ice</li>
<li>1/4 cup water</li>
</ul>
Here's what I did:<br />
<ol>
<li>Mix the seeds and coconut milk together in a small bowl and let sit at least 5 minutes for the seeds to soften and gel up.</li>
<li>Add all of the ingredients into the blender and blend on high until smooth. Leave out the water if you prefer a thick smoothie. </li>
</ol>
<br />
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Meghttp://www.blogger.com/profile/14763403647309350618noreply@blogger.com0tag:blogger.com,1999:blog-3600279190009273484.post-76151175384752691142013-04-03T01:00:00.000-04:002013-04-03T01:00:03.667-04:00Wordless Wednesday<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWRKzzagYBt72QPJrgJP0vesRwPLqqWCZy6bKTFqhrJG0qrIOKY3JaOy0wqN2E0iBIrleJSBKJhfLjOJl2IIdGoZ1qMsG9vz1CyWmQRIE1jMzx8X7xsrXJ7s8-TlmRP9r5NPkugbjc9_sz/s1600/yogurt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWRKzzagYBt72QPJrgJP0vesRwPLqqWCZy6bKTFqhrJG0qrIOKY3JaOy0wqN2E0iBIrleJSBKJhfLjOJl2IIdGoZ1qMsG9vz1CyWmQRIE1jMzx8X7xsrXJ7s8-TlmRP9r5NPkugbjc9_sz/s400/yogurt.jpg" width="368" /></a></div>
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<br />Meghttp://www.blogger.com/profile/14763403647309350618noreply@blogger.com1tag:blogger.com,1999:blog-3600279190009273484.post-56733361354121092782013-03-30T12:33:00.000-04:002013-03-30T12:33:13.813-04:00Quinoa Avocado Toast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrZq9TW7tnbOwyHm7a5LGqpMzdGCb-FLHxb71EKH0PG0LQ3qpvFZZDj5rFEZuIhAi4_i6KaN_NmlJzDbJOsBMew2MnkEckoosg7RoB1Ten9a1XXHfv8n2BE_tXxe_xuhZDEyqu0kS_PcBs/s1600/quinoa-avocado-toast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrZq9TW7tnbOwyHm7a5LGqpMzdGCb-FLHxb71EKH0PG0LQ3qpvFZZDj5rFEZuIhAi4_i6KaN_NmlJzDbJOsBMew2MnkEckoosg7RoB1Ten9a1XXHfv8n2BE_tXxe_xuhZDEyqu0kS_PcBs/s640/quinoa-avocado-toast.jpg" width="640" /></a></div>
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I've been on this big quinoa kick lately. I've discovered that I really love it, and not just "like" it. This is kind of a big deal. Like many people, I've been trying to move toward a healthier plant-based diet, as opposed to the way I had been eating. I have always been a sucker for the vegan convenience foods, and I'm trying to cut down on my processed food and increase my whole foods. And quinoa is really helping me get away from pasta and rice because it's packed with protein and fiber, along with some important nutrients. So, yeah, I'm digging it. It keeps me nice and full, which is great for me and keeps me from snacking on junk between meals. This breakfast has become my new favorite lately.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfGZ0mqz6myyKGUe43ZccSarp_flTopdnWCeSDEYlGa8JlNXYjfCPIueZBcykO2k-7p25Mzpd_b2zVvU6H-C9Ha-uXOCXpyDNt1RqWhVueUkiz2Rl4-qVpMEexspLU3mNZhd2OnmYQ7sdK/s1600/sprouted-grain-bread.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfGZ0mqz6myyKGUe43ZccSarp_flTopdnWCeSDEYlGa8JlNXYjfCPIueZBcykO2k-7p25Mzpd_b2zVvU6H-C9Ha-uXOCXpyDNt1RqWhVueUkiz2Rl4-qVpMEexspLU3mNZhd2OnmYQ7sdK/s400/sprouted-grain-bread.jpg" width="356" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My pudgy little tootsies need a new pedicure.</td></tr>
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I also just decided to give sprouted grain bread a chance. I've always been a fan of wheat and multi-grain breads, but this bread rocks! It's dense, but not too dense. It's a bit chewy and has a slightly nutty flavor that goes exceptionally well with the quinoa, which also has a nutty flavor. Back when I could eat nuts (and not break out in hives), I would toast up almonds and add them to quinoa for a bit of crunch. It was fantastic and I highly recommend it. But, now I'm a jealous bitch because you can eat nuts and I can't. Wow, that sounds naughty, but I didn't mean it that way. Get your head outta the gutter, foo!<br />
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Okay, so, here's how I made this delicious breakfast of awesomeness:<br />
Serves 2.<br />
<br />
What I used: <br />
<ul>
<li>2 slices sprouted grain bread</li>
<li>1/3 cup uncooked quinoa</li>
<li>3/4 cup water</li>
<li>4 slices tomato</li>
<li>2/3 medium-size avocado, mashed </li>
<li>Herbamare seasoning</li>
</ul>
What I did:<br />
<ol>
<li>Bring water to a boil in a small pot with lid. Once it's bubbling, stir in the quinoa. Cover pot with lid and bring to a boil. Once boiling, turn heat down to medium or medium low and let simmer 15 minutes. Fluff with fork.</li>
<li>In a bowl, mix mashed avocado with quinoa and season with a little Herbamare. </li>
<li>Toast the bread. </li>
<li>Slather the quinoa/avocado on the toast and then top with tomatoes. </li>
<li>CHOW DOWN </li>
</ol>
This breakfast came at the suggestion of my very dear pal, Nicole of <a href="http://nicoleeats.com/" target="_blank">Nicole Eats</a>. She's a tremendous inspiration in my cooking. Love ya, lady!Meghttp://www.blogger.com/profile/14763403647309350618noreply@blogger.com2tag:blogger.com,1999:blog-3600279190009273484.post-80633494587080565192013-03-28T21:38:00.000-04:002013-03-28T21:38:03.938-04:00Zesty Quinoa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEfVaKdhPIGNpeQWh6hUoh1Ilm66RvRqIOzZAYlyz-n7d0RodZ0LOo5KMrPIF2g2NWCLz_1rWJXuOYU53zb_QB0HSR5L05oOPWYLkX2CFEe-Tbi92nxdzjDP-3wYA7KddPdQ3vociO9Bz8/s1600/zesty-quinoa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEfVaKdhPIGNpeQWh6hUoh1Ilm66RvRqIOzZAYlyz-n7d0RodZ0LOo5KMrPIF2g2NWCLz_1rWJXuOYU53zb_QB0HSR5L05oOPWYLkX2CFEe-Tbi92nxdzjDP-3wYA7KddPdQ3vociO9Bz8/s640/zesty-quinoa.jpg" width="576" /> </a></div>
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Dudes! This dish started out as a recipe from Eat Vegan, Get Healthy by Neal Barnard, and I changed it up a bit and it ROCKED. It is so stinking healthy, I could die....of awesome. Paired up with a quarter of an avocado, it became my very favorite quinoa dish ever. I've always "kind-of" liked quinoa, but never loved it. This dish may have changed all that. I cut the recipe in half, so it made 2 servings. It was so incredibly filling, and here I am hours later still feeling pleasantly full. That's some badassery right there.</div>
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So, here's the recipe with my changes. The original was meant to be served cold, but I prefer hot. Do what you want, dudes.<br />
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Serves 2 as a main dish.<br />
<br />
What I used:<br />
<ul>
<li>1/2 cup quinoa</li>
<li>1/3 cup diced red bell pepper</li>
<li>1/2 cup diced onion</li>
<li>2 TB dried mint</li>
<li>1 cup frozen shelled edamame</li>
<li>1 1/4 cup water</li>
<li>3 TB fresh-squeezed lime juice</li>
<li>1 TB agave nectar</li>
<li>2 TB dijon mustard</li>
<li>herbamare seasoning and pepper to your tastes</li>
<li>chopped cilantro to garnish</li>
<li>avocado to garnish</li>
</ul>
What I did:<br />
<ol>
<li>Put the water in a small pot over high heat and put the lid on. Once boiling, stir in the quinoa and mint, and cover. Lower heat to medium or medium-low and cook about 10 minutes. </li>
<li>Add the onion, bell pepper, edamame, herbamare and pepper. Stir, and replace the lid. Cook another 5 minutes. </li>
<li>In a small bowl, mix together the lime juice, agave and dijon mustard. Pour it into the quinoa and mix well. Leave the lid off, and cook another 5 minutes or so. </li>
<li>Serve in bowls and garnish with the cilantro and avocado. Boom! You're done. Pig out time.</li>
</ol>
Meghttp://www.blogger.com/profile/14763403647309350618noreply@blogger.com1tag:blogger.com,1999:blog-3600279190009273484.post-19355532540330907532013-03-16T22:57:00.000-04:002013-03-16T22:59:38.909-04:00Veggie Fajitas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCpZ7ucQo6HzbqZ7EHF164n-afHpInctYDTNVTcq6jbgtfdZT9Y4BZCuBToVqwkjN_JBiyqnCQuZm1wPH7oaWFHyAQWtnTP8L_9jQaqt3fdmoNKvyIMmp0gq3ZCC2s_pDh26SPz6ARb1Rs/s1600/fajita.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCpZ7ucQo6HzbqZ7EHF164n-afHpInctYDTNVTcq6jbgtfdZT9Y4BZCuBToVqwkjN_JBiyqnCQuZm1wPH7oaWFHyAQWtnTP8L_9jQaqt3fdmoNKvyIMmp0gq3ZCC2s_pDh26SPz6ARb1Rs/s640/fajita.jpg" width="514" /></a></div>
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Life. It gets pretty busy, sometimes. Mine certainly hasn't been immune. I just celebrated my one-year anniversary at my wonderful job. I just took in a stray puppy. And I decided to re-dedicate myself to sharing my passion for food. I let myself get burnt-out on blogging, but after my two-month hiatus, I have decided to blog when I feel like it...and not force myself. I'm sure you can understand-- sometimes, when we force ourselves to do something, we lose our passion for it. So, I'm going to just blog occasionally, and see how it goes.<br />
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So, three days a week, I work until 8pm. That's totally cool with me since I hate waking up early. But, by the time I get home, it's nearly 8:30 and I'm ready for dinner. I never feel like slaving away for an hour making dinner after I've worked all day, so I've been making a TON of fajitas and wraps lately. This was one such meal.<br />
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Veggie fajitas are hella easy, dudes. And quick as can be. Have 10 minutes? Then you have time to make fajitas for dinner.<br />
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<b>What I used:</b><br />
<ul>
<li>1 medium green bell pepper, sliced</li>
<li>1 medium onion, sliced</li>
<li>5-6 mushrooms, sliced</li>
<li>1 clove garlic, minced</li>
<li>1/2 tsp smoked paprika</li>
<li>1 TB taco seasoning (I make my own blend)</li>
<li>1 1/2 tsp coconut oil</li>
<li>salt and pepper </li>
<li>juice of 1/2 lime (FRESH! Not bottled)</li>
<li>fresh cilantro (optional, but very highly recommended)</li>
<li>homemade guacamole (avocado, tomato, onion, cumin, splash of lime juice)</li>
<li>2 large tortillas </li>
</ul>
<b>What I did:</b><br />
<ol>
<li>Heat oil in a skillet over medium-high heat.</li>
<li>Once hot, add bell pepper and onion. Cook, stirring occasionally for 5 minutes. Then add the mushroom, garlic, spices, salt and pepper. Cook until the veggies are all cooked through - about 4 minutes. </li>
<li>Pour the lime juice over the veggies and give it a good stir. Cook about 1 minute more.Your veggies should be cooked through and everything is ready.</li>
<li>Top a tortilla with about half of the veggies, some cilantro, and some guacamole and you're ready to roll. </li>
</ol>
Well, dudes, maybe I'll see you again soon. :)<br />
<ol>
</ol>
Meghttp://www.blogger.com/profile/14763403647309350618noreply@blogger.com0tag:blogger.com,1999:blog-3600279190009273484.post-25887233236276747042013-01-11T23:31:00.001-05:002013-01-11T23:31:53.982-05:00Potato Chickpea Curry with Ginger <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOBoOOp8clgziHZtVCIXIt8Np2vFQJ3mE7bc4fyF1QsMOP9M-GkeaYX_FI3jJcZ6ftiEeFdlQUe1RHuWnvc4u9MiXsWxZqfoDMGX6p_sNk18xhCmLkXzjMtqddTlt-Cq_YSfY2Ncy37LV-/s1600/chana.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOBoOOp8clgziHZtVCIXIt8Np2vFQJ3mE7bc4fyF1QsMOP9M-GkeaYX_FI3jJcZ6ftiEeFdlQUe1RHuWnvc4u9MiXsWxZqfoDMGX6p_sNk18xhCmLkXzjMtqddTlt-Cq_YSfY2Ncy37LV-/s640/chana.jpg" width="576" /> </a></div>
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Potato Chickpea Curry with Ginger. Need I say more? Nope. Just make it already. It's delicious and inspired by a pal's IG feed. So, yeah, nothing to see here. Move along to the recipe.</div>
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Serves 3-4 when accompanied by naan or rice</div>
<div class="separator" style="clear: both; text-align: left;">
What I used:</div>
<ul>
<li>3 medium-sized red potatoes</li>
<li>1 can chickpeas, drained and rinsed</li>
<li>1 TB grapeseed oil</li>
<li>1 1/2 tsp Earth Balance</li>
<li>4 oz white mushrooms</li>
<li>1 medium red onion, sliced into half-moons</li>
<li>3/4 tsp ginger paste</li>
<li>3 cloves garlic</li>
<li>3 TB Shan <a href="http://www.amazon.com/Shan-Chana-Chaat-Seasoning-Masala/dp/B000MSQ9D2" target="_blank">chana chaat powder</a></li>
<li>salt and pepper</li>
<li>1/4 cup rice milk just to keep it from drying out. </li>
</ul>
What I did:<br />
<ol>
<li>To speed up the cooking, (at the suggestion of a friend) I microwaved the potatoes for about 4 minutes, then diced them. This saved SO MUCH TIME. Be careful, they're fucking hot. /disclaimer.</li>
<li>Heat the oil in a large skillet over medium heat. Once hot, add in the onion and some salt, and cook until softened. Add in the diced potatoes, garlic, Earth Balance, chickpeas, and chana chaat powder. Stir well and often for about 5 minutes, then add in the milk and the shrooms and stir again. Cook another 5 minutes.</li>
<li>Add in the ginger paste. Mix well, then check your salt and pepper levels. Adjust and serve that shit up with some naan, or rice, or both.</li>
<li>See? Easy peasy. Eat, eat, you're skin and bones.</li>
</ol>
Meghttp://www.blogger.com/profile/14763403647309350618noreply@blogger.com2tag:blogger.com,1999:blog-3600279190009273484.post-23746686557445558072012-12-14T23:04:00.000-05:002012-12-14T23:09:36.538-05:00Creamy Curry with Tofu<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4LE-mYPpJpzkITPe3QNOzENS35tIADLpYaOZRqLBr_dd-Wb7RzxoiPieaFGJVqbxuHsX0BsnzgLYy5dj_S0ypNuDTwRf5C7gwvz1FycpNBmjOT0sJgbovyY8O1ugEy_LRuDD83uWQoqXG/s1600/tofu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4LE-mYPpJpzkITPe3QNOzENS35tIADLpYaOZRqLBr_dd-Wb7RzxoiPieaFGJVqbxuHsX0BsnzgLYy5dj_S0ypNuDTwRf5C7gwvz1FycpNBmjOT0sJgbovyY8O1ugEy_LRuDD83uWQoqXG/s640/tofu.jpg" width="556" /></a></div>
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If you read my last post, you know that my pal, Nicole (of <a href="http://nicoleeats.com/" target="_blank">Nicole Eats</a>) is completely kickass and my recent cooking inspiration. She has been on a mission lately to help me find a recipe for tofu that will make me actually LIKE tofu. Okay, okay, I am a sucker for a really good scramble. But, I mean tofu as a dish. So, while we were chatting last night I saw a recipe for curried tofu somewhere. It stuck in my brain, so I decided that I needed to make some tofu today...and make it curried. This is not the recipe I found online...or anywhere. This came from my head, and I'm pretty stoked about that. So, I (of course) texted Nicole today to ask if it would work or be any good. I got her approval, and heated up my cast iron skillet.<br />
<br />
Making tofu is all fine and good, but what else was this chickpea to make for dinner? Well, I <b><i>do</i></b> have a killer rice cooker, so I started some rice. What else? Well, I dug around in the pantry and fridge and scrounged up some awesome. I made a mellow, creamy curry to go with the tofu (which was fucking awesome, by the way), and chowed down.<br />
<br />
<u>For the tofu: </u><br />
<ul>
<li>1/4 block of pressed tofu, cut into small cubes (or whatever size gets your motor going)</li>
<li>1 TB cornstarch</li>
<li>1 TB of your favorite curry powder (I've been gifted some Shan brand and it is AWESOME)</li>
<li>pinch salt</li>
<li>1TB oil for pan-frying</li>
</ul>
<ol>
<li> Heat the oil in a skillet until shimmering. I had mine over a medium-high heat.</li>
<li>Throw the cornstarch, curry powder, and salt into a bowl and mix well with a fork. </li>
<li>Toss in the tofu and shake it around until all the sides of the tofu are covered in starch and spice.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhFuoEiAIqLs7e-6pIOVzgeKlrTWI83kic11MYawiR8WlErg1EZ4fzihZoSvzCS5oHwnK0INwfceCenxfae9oCXw1K9ZtAvNc_ZbLvuTX8iSc3el7TlBCV90LiD_PXAOr4lhEAqjiuJge/s1600/photo-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhFuoEiAIqLs7e-6pIOVzgeKlrTWI83kic11MYawiR8WlErg1EZ4fzihZoSvzCS5oHwnK0INwfceCenxfae9oCXw1K9ZtAvNc_ZbLvuTX8iSc3el7TlBCV90LiD_PXAOr4lhEAqjiuJge/s400/photo-1.jpg" width="337" /></a></div>
<li>Now, carefully pour the tofu into the skillet and make into a single layer if possible. Stir every few minutes, until the sides are a bit crispy and cooked to your liking. </li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtRl0xCduIAcgnn_XF2XhneAYeNqXhcSFVDediZ5jUHREi6lIQRjAHf1Z5-6PVSyUixhaYkxgxB4IfsJkrRtPKXz0ArEkP7xPCr-ZCCnAWVho2kS8Wo1oTQWSa6KwFfzSzKeRPW_rAAg5o/s1600/photo-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtRl0xCduIAcgnn_XF2XhneAYeNqXhcSFVDediZ5jUHREi6lIQRjAHf1Z5-6PVSyUixhaYkxgxB4IfsJkrRtPKXz0ArEkP7xPCr-ZCCnAWVho2kS8Wo1oTQWSa6KwFfzSzKeRPW_rAAg5o/s400/photo-2.jpg" width="400" /></a></div>
</ol>
<u>For the Curry:</u><br />
<ul>
<li>1/2 cup vegetable broth</li>
<li>1 1/2 cups cauliflower florets</li>
<li>1 large carrot, peeled and cut into small dice</li>
<li>1 small tomato, diced </li>
<li>1/4 of a large red onion, diced</li>
<li>2 cloves garlic, tiny dice</li>
<li>1TB or more of your fave curry powder</li>
<li>1/2 can chickpeas</li>
<li>1/2 can of LITE coconut milk</li>
<li>1 tsp coriander powder</li>
<li>1 TB cornstarch mixed with 1/4 cup water until the starch is dissolved </li>
</ul>
<ol>
<li>In a skillet with a lid, heat the broth with the curry powder and coriander mixed in. I turned my burner to Med-High for this. </li>
<li>Once it's hot, add in the cauliflower, carrot, onion, tomato and garlic. Cook, covered, stirring every few minutes, until the veg is a bit crisp. I think mine took 8 minutes. </li>
<li>Add in the chickpeas, coconut milk, and cornstarch slurry. Keep the lid off, and stir often so the coconut milk doesn't burn to the skillet. Cook until the sauce has thickened to your preference. Mine took about 6 minutes.</li>
</ol>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttkrUZ2nJljXSNNRZ_JDE8D8QygVQ09fNujizijMbWaEMqhpCnECE_r-7Nk6G4N8Uq_e7iiDG24wYEHLE5aP2If4ziRA1Ds5OGphrzm_tlJjyi5pAYYaV4VjxkjOOft35Nziu93I4lALy/s1600/photo-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttkrUZ2nJljXSNNRZ_JDE8D8QygVQ09fNujizijMbWaEMqhpCnECE_r-7Nk6G4N8Uq_e7iiDG24wYEHLE5aP2If4ziRA1Ds5OGphrzm_tlJjyi5pAYYaV4VjxkjOOft35Nziu93I4lALy/s400/photo-3.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Almost there. Just another minute or 2. </td></tr>
</tbody></table>
So, there you have it. I officially like ONE tofu. And, I am getting back into my kitchen. Thank you, Nicole! You're my foodie BFF. xoxo megMeghttp://www.blogger.com/profile/14763403647309350618noreply@blogger.com2tag:blogger.com,1999:blog-3600279190009273484.post-27638502546083656772012-12-13T00:34:00.002-05:002012-12-13T00:34:31.183-05:00Curried Lentil Soup - OMFG!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxAeTcgbUWr_lYxewJ6eshsMzs6ozvHGAsC1RM5CZoDJk9DITUg2g5dslyYH_IPk66VrJx2MRwanxbuuU7pRuaUniRMfA5GTi3s2nyitL_ZuQhDV7KaIBbrsz629jpN8FrOnqHuBalb9iP/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="553" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxAeTcgbUWr_lYxewJ6eshsMzs6ozvHGAsC1RM5CZoDJk9DITUg2g5dslyYH_IPk66VrJx2MRwanxbuuU7pRuaUniRMfA5GTi3s2nyitL_ZuQhDV7KaIBbrsz629jpN8FrOnqHuBalb9iP/s640/1.jpg" width="640" /></a></div>
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One of my super-close foodie-vegan-blogger friends, <a href="http://nicoleeats.com/2012/11/19/meatless-monday-moms-curried-lentil-soup/" target="_blank">Nicole</a>, posted this recipe recently and I knew with 100% certainty that I had to make it. I knew it was going to blow my mind. I was completely right. This soup is fucking amazing. The recipe is perfect in every single way. The only problem I encountered was that I didn't have any celery because I almost never have it around the house. But, it was still so incredibly wonderful that it just doesn't even matter. Make this shit, dudes. You won't regret it. <br />
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Nicole's Curried Lentil Soup<br />
<br />
What you need:<br />
<ul>
<li> 1 14.5 oz can diced tomatoes</li>
<li>1 cup dried lentils</li>
<li>1 quart vegetable broth or water</li>
<li>1 large onion, diced</li>
<li>3 peeled carrots, sliced</li>
<li>2 stalks celery, sliced (which I didn't have, but the soup was mind-blowing anyway)</li>
<li>2 tbsp grapeseed oil</li>
<li>2 cloves garlic, minced</li>
<li>1 tsp dried basil</li>
<li>1 tsp dried parsley</li>
<li>4 tbsp curry powder</li>
<li>1/2 tsp dried chili powder (optional, but I seriously recommend it)</li>
<li>1/2 tsp salt</li>
<li>pepper to taste</li>
</ul>
What you do:<br />
<ol>
<li>Sautee onion, carrots, celery and garlic in oil for 2 minutes. It should look like this:</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgspRAuRWjC671u8EJHCvLMBv_YjGJhqZT8Tchl79Vq9gP8F30-oh4xWLRPsVY0y9xfsOhRt9pVkIPnGC4g8OCMF_Ib6lppQ7Acygxsh29nAKrL3ca_-WxdH33vZfbj5_UZPvpuAEF1fbSO/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgspRAuRWjC671u8EJHCvLMBv_YjGJhqZT8Tchl79Vq9gP8F30-oh4xWLRPsVY0y9xfsOhRt9pVkIPnGC4g8OCMF_Ib6lppQ7Acygxsh29nAKrL3ca_-WxdH33vZfbj5_UZPvpuAEF1fbSO/s400/2.jpg" width="400" /></a></div>
<li>Add parsley, basil and curry powder and sautee for an additional 2 minutes<br />
— add chili powder here if you’re using it. Like this:</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRY_YEUmnNLrFuFjrMhM-8gfbLxuCgHI_vcWSk2HoSfjeFr-jLdL8OyIUoZTUGIL-NMPqK1wU4zygOsCgDLQCBrdcBiqCjT_0AvuCjBoJH29zO_slwtYtjdcZUe5AoB0-EFLho1-uAgncC/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRY_YEUmnNLrFuFjrMhM-8gfbLxuCgHI_vcWSk2HoSfjeFr-jLdL8OyIUoZTUGIL-NMPqK1wU4zygOsCgDLQCBrdcBiqCjT_0AvuCjBoJH29zO_slwtYtjdcZUe5AoB0-EFLho1-uAgncC/s400/3.jpg" width="400" /></a></div>
<li>
Add broth, salt, lentils and tomatoes and bring to a boil, like so:</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJ2kAMN5e5jsESJCi2WEg04iO8ZaIm6UxhTifTm9-YtmMR9tXbq0s3LUtuqctDs_jh8QkuKrmexu9zKwvnJmGHQYYjctMsfs8uFadITTOZHifo2d3y4s4pkeVwvk8JH4629IcNJSYW0Ql/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJ2kAMN5e5jsESJCi2WEg04iO8ZaIm6UxhTifTm9-YtmMR9tXbq0s3LUtuqctDs_jh8QkuKrmexu9zKwvnJmGHQYYjctMsfs8uFadITTOZHifo2d3y4s4pkeVwvk8JH4629IcNJSYW0Ql/s400/4.jpg" width="340" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiyM0FyAnSEjjSIjr8dRAzO2gBevDPMgB-s4ilhwqbutf7K-z30pemineXzSIga7VAOtnF9uAOaIce4XQS057CUaiHjgfhVuJ5KlBajF1mQzNnXEJOJKnO7bwGueYO7BQPafMMl3OSlWrb/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiyM0FyAnSEjjSIjr8dRAzO2gBevDPMgB-s4ilhwqbutf7K-z30pemineXzSIga7VAOtnF9uAOaIce4XQS057CUaiHjgfhVuJ5KlBajF1mQzNnXEJOJKnO7bwGueYO7BQPafMMl3OSlWrb/s400/5.jpg" width="400" /></a></div>
<li>Reduce to low and simmer until lentils are cooked, about 40 minutes— you may need to add a little extra water/broth (I added about 1 1/4 cups water later in the cooking). Here's what mine looked like when it had cooked down to perfection:</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4jUxXVOz07t4sCaEYLjCYiPvpJKLTOYxxG1h74_9mX7KCXsY3GQQIDS-FyhcwGslwfnyTX28r6SS8-hmjLkAl31luCNHGev2Pj5H4un_TeQVHD3a-gpWnV0HY6x0jwCbt5oEnO_sQ4Jfm/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4jUxXVOz07t4sCaEYLjCYiPvpJKLTOYxxG1h74_9mX7KCXsY3GQQIDS-FyhcwGslwfnyTX28r6SS8-hmjLkAl31luCNHGev2Pj5H4un_TeQVHD3a-gpWnV0HY6x0jwCbt5oEnO_sQ4Jfm/s400/6.jpg" width="333" /></a></div>
<li>Garnish with fresh chopped cilantro and a dollop of vegan sour cream and enjoy! (I only used cilantro, and it was incredibly tasty). Check it out:</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT7mlxr3QNxqt17ratenV35eSt3GORv1Jt9iE2gHaPenFDt09MlIKG7YWg4WVKpO-XHUoQ6uUCkP3_-1Y97EOvSfpNSknFl6ZTWc915Bw6-x4TgerRoVH2eD-GacL2k0Esn0TNESU0Es0D/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT7mlxr3QNxqt17ratenV35eSt3GORv1Jt9iE2gHaPenFDt09MlIKG7YWg4WVKpO-XHUoQ6uUCkP3_-1Y97EOvSfpNSknFl6ZTWc915Bw6-x4TgerRoVH2eD-GacL2k0Esn0TNESU0Es0D/s400/7.jpg" width="300" /></a></div>
</ol>
Here's a random delicious photo:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDoQrqFhJO3GMsWzoEF0jwRHpvd5b8RNJRE32HIfiTRG_kGXK11afEerTMRvvZUiTcK7p-rTi7UyCyXgzpk7pRFSOMafdIdchijEVp-24hWnme6_dymqeE6TWXbYJPXLQS32o8s48J4kMU/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDoQrqFhJO3GMsWzoEF0jwRHpvd5b8RNJRE32HIfiTRG_kGXK11afEerTMRvvZUiTcK7p-rTi7UyCyXgzpk7pRFSOMafdIdchijEVp-24hWnme6_dymqeE6TWXbYJPXLQS32o8s48J4kMU/s320/8.jpg" width="320" /></a></div>
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This soup makes carrots happy!
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbk5x5nhfgruw7MC3ZlDlhNmDCfotB0avLbmHYqQFDpbgSgfk6aNwZ22GR-D322srBiJma6jLkLRAXLHzRpNRiNLZUojQ6JanzKkPH3ASzzw4b9CatVNcu9UY7RzvTFOBJDYqgLhnNScjQ/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbk5x5nhfgruw7MC3ZlDlhNmDCfotB0avLbmHYqQFDpbgSgfk6aNwZ22GR-D322srBiJma6jLkLRAXLHzRpNRiNLZUojQ6JanzKkPH3ASzzw4b9CatVNcu9UY7RzvTFOBJDYqgLhnNScjQ/s320/9.jpg" width="240" /></a></div>
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You definitely should check out <a href="http://nicoleeats.com/" target="_blank">Nicole's rocking blog</a> and make some of her fantastic food. She's my foodie crush.<br />
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Meghttp://www.blogger.com/profile/14763403647309350618noreply@blogger.com0tag:blogger.com,1999:blog-3600279190009273484.post-59064051426332401292012-11-08T23:33:00.000-05:002012-11-08T23:33:31.954-05:00Review: Cinnamon Bakery (They Rule)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA6hRDYGziIAbQixHVK_4SxDLDoibesyuPtXDZ65UwmpjjKQg0_WGZY6ERa0Pzyr7iY1BbNc4yQajSMKkqo6oyfrQAdfuqgdVMiUhoS2c9Xt9U7QUw3bdX-1BT0tZvJ-pHTeMxM7PZRqfa/s1600/cinbox.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA6hRDYGziIAbQixHVK_4SxDLDoibesyuPtXDZ65UwmpjjKQg0_WGZY6ERa0Pzyr7iY1BbNc4yQajSMKkqo6oyfrQAdfuqgdVMiUhoS2c9Xt9U7QUw3bdX-1BT0tZvJ-pHTeMxM7PZRqfa/s400/cinbox.jpg" width="400" /></a></div>
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GUYS! I've been a ridiculously busy librarian and I've slacked on blogging lately. For that, I apologize. I've been setting up all sorts of programs for my library and attending conferences and stuff like that, so food has been on the back burner.<br />
<br />
So, with that said, I'd like to introduce you to <a href="http://www.cinnamonpdx.com/" target="_blank">Cinnamon</a>! Cinnamon is a vegan, gluten-free, allergen-free bakery based out of Portland, Oregon. My friend, Geanna, has rocked out a starter business and it is booming! Her donuts are sold around Portland, at places like Food Fight (the vegan grocery store in PDX), and she even has a Treat of the Month club. Seriously, you need to check out the site.<br />
<br />
I asked Geanna to send me some goodies to review here, and she did. And they ROCKED!!!<br />
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Here's what she sent me (and, being the nice librarian I am, I shared with my husband):<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3A7Wc2OX6Iiyv3_ngwms6jl1C73aGk_r698_tDrsJgWM55wUtun7dvKk3W4N0mtZGT1uHHmBnNOS1RhmuhKI3VPLJfn_JcySEFmWJtBD8i0LhfA-k7_9iMuli9bOi88ghReSJqtr1au1N/s1600/cinnamonpdx.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3A7Wc2OX6Iiyv3_ngwms6jl1C73aGk_r698_tDrsJgWM55wUtun7dvKk3W4N0mtZGT1uHHmBnNOS1RhmuhKI3VPLJfn_JcySEFmWJtBD8i0LhfA-k7_9iMuli9bOi88ghReSJqtr1au1N/s640/cinnamonpdx.jpg" width="606" /></a></div>
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Starting at the top left and moving clockwise:<br />
<ul>
<li>Cinnamon Sugar Donut</li>
<li>Chocolate Donut with Chocolate Sauce</li>
<li>PUMPKIN SPICED MINI DONUT!!!</li>
<li>Classic Chocolate Chip Cookies</li>
</ul>
DUDES! They were awesome. All of them. I was sad when they were gone, which took only moments for us to scarf them all down. I seriously can't even pick a favorite. My husband, on the other hand, said that the cookies were hands-down, his favorite.<br />
<br />
The donuts were perfection. They were sweet, without being overly sweet. They were chewy and delicious. The pumpkin mini donut was perfectly seasoned. The cookies were absolutely fabulous. They had a classic flavor that brought back memories of my childhood. I loved all of it!!<br />
<br />
Come visit Geanna at <a href="http://www.cinnamonpdx.com/" target="_blank">Cinnamon </a>and check out the goodies. You won't be disappointed. <br />
<b>Here's how you can contact her:</b><br />
Phone: <b>971-258-2995</b><br />
Email: <a href="mailto:geanna@cinnamonpdx.com">geanna@cinnamonpdx.com</a><br />
Twitter: <a href="https://twitter.com/cinnamonpdx" target="_blank">@cinnamonpdx</a>Meghttp://www.blogger.com/profile/14763403647309350618noreply@blogger.com2tag:blogger.com,1999:blog-3600279190009273484.post-30777410824059568922012-10-15T22:17:00.001-04:002012-10-15T22:17:19.440-04:00Veggie Curry Potpie - VeganMoFo #15<div class="separator" style="clear: both; text-align: center;">
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Potpie with curry-spiced sauce? Yes, please. I won't share the recipe here as I've posted one version of it in the past. Here it is: <a href="http://www.thesnarkychickpea.com/2011/02/my-veggie-potpie-can-kick-your-potpies.html" target="_blank">POTPIE</a>. Instead of making my own crust, I used a sheet of puff pastry (check your labels, some are VEGAN). I use the basis of the original potpie recipe and I changed it up.</div>
<div style="text-align: left;">
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<div style="text-align: left;">
Changes:</div>
<div style="text-align: left;">
<ul>
<li>topped with puff pastry</li>
<li>insides: potatoes, carrots, onions, parsnips, chickpeas, peas</li>
<li>spices: curry, coriander, poultry seasoning, garlic powder, salt and pepper</li>
<li>added a little extra almond milk and broth</li>
<li>bake at 400 degrees F for about 40-45 minutes, until the filling is bubbling and the puff pastry is golden brown. Remove from oven and let cool 15 minutes before eating. </li>
</ul>
Here's the progression of dinner:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHa1ulYpDWdzkyp2rB_MiaBjGGzF4q2UPoL0Tu3MYLHPgqKNFM7gAJW_ok_D5C2IHlsKkYvkjVf_8QzyaUngMWKM8udqRD6js61c1BiZF3CcM4EctbXW0KSTkyp9W-JfSr7MeXDlfegp1E/s1600/potpie-filling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHa1ulYpDWdzkyp2rB_MiaBjGGzF4q2UPoL0Tu3MYLHPgqKNFM7gAJW_ok_D5C2IHlsKkYvkjVf_8QzyaUngMWKM8udqRD6js61c1BiZF3CcM4EctbXW0KSTkyp9W-JfSr7MeXDlfegp1E/s640/potpie-filling.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhChqgNOwky6QUEh9P-hMWGzGZ7dMYnS11HkO6_hXoHLB-gYKjS_PdKHdzSCpF94LUhZfzIs9sDqh2L5rM4jFPb5MwuaEjLHA1TFdxSPHw9DLeo67BIGusTD5rhplPbIwNiYUYCAvvy4eto/s1600/potpie-done.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhChqgNOwky6QUEh9P-hMWGzGZ7dMYnS11HkO6_hXoHLB-gYKjS_PdKHdzSCpF94LUhZfzIs9sDqh2L5rM4jFPb5MwuaEjLHA1TFdxSPHw9DLeo67BIGusTD5rhplPbIwNiYUYCAvvy4eto/s640/potpie-done.jpg" width="480" /></a></div>
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Meghttp://www.blogger.com/profile/14763403647309350618noreply@blogger.com3tag:blogger.com,1999:blog-3600279190009273484.post-66142468971543866782012-10-14T19:00:00.000-04:002012-10-15T22:00:08.140-04:00Beets - VeganMoFo #14I cannot even express to you how many pickled beets I ate today. Let me just say that I think I may have a permanently stained tongue and a forever-fuschia tongue. This sweet little lady at the farmer's market had quart-sized jars of homemade pickled beets and I couldn't resist. I bought one jar. Once I got home, I couldn't stop eating them, so I went back for another jar. Alas, she was already gone for the day. I guess I'll have to try to find her next week. I need my fix. I'm getting the shakes.<br />
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On a separate note, what happens when you eat too many beets? Am I going to poo red? Should I be worried?Meghttp://www.blogger.com/profile/14763403647309350618noreply@blogger.com1tag:blogger.com,1999:blog-3600279190009273484.post-32614175387105927002012-10-13T20:03:00.002-04:002012-10-13T20:08:27.432-04:00Scramble from Heaven - VeganMoFo #13<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieKlBuJtJ-Na4Y-so15BaOESCPGjU71PeCk0Nqsq7sDQLhMstLZwVfdCQeKnjW1wSP6UKCBu3CC4IiroPZDK_Oup2uvniIUgWMYc9Znvi4FSciEC7AGP9WAmGZK4Jdj6zw77Hmz0NIOxA7/s1600/scramble.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieKlBuJtJ-Na4Y-so15BaOESCPGjU71PeCk0Nqsq7sDQLhMstLZwVfdCQeKnjW1wSP6UKCBu3CC4IiroPZDK_Oup2uvniIUgWMYc9Znvi4FSciEC7AGP9WAmGZK4Jdj6zw77Hmz0NIOxA7/s640/scramble.jpg" width="480" /></a></div>
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Fuck. I had the BEST breakfast ever this morning. My mummy and I went out for breakfast at a little veg-friendly diner at the Flint Farmer's Market. I got my usual, the Tofu and Brown Rice Scramble. I got sassy and asked if I could add a bunch of veggies to it, and they were super cool about it. So, I added broccoli, spinach, carrots, onions, mushrooms and potatoes. Add to that some sourdough toast with vegan buttah and I had a breakfast sent from above (or wherever). Whatever the case, it rocked my morning to the core. I can never go back to the plain scrambles now.<br />
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Happy MoFo!Meghttp://www.blogger.com/profile/14763403647309350618noreply@blogger.com3tag:blogger.com,1999:blog-3600279190009273484.post-10159578576659487032012-10-12T08:00:00.000-04:002012-10-13T20:08:09.589-04:00Fully Wordless Friday - VeganMoFo #12<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9lHbHA-wHnb7-BqtbMxSfFQEdUTqc38VUicN_cqLvGaYwZ4RqX3I5R3gxV2wOHSctr_q8TUSRetRN6BxjVPKE03H_DIE6QsH41DUdjOMtNWn3OllrwJB1OzSeekMnh4R7PBDobVv_V77m/s1600/apple-walnut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9lHbHA-wHnb7-BqtbMxSfFQEdUTqc38VUicN_cqLvGaYwZ4RqX3I5R3gxV2wOHSctr_q8TUSRetRN6BxjVPKE03H_DIE6QsH41DUdjOMtNWn3OllrwJB1OzSeekMnh4R7PBDobVv_V77m/s640/apple-walnut.jpg" width="640" /></a></div>
<br />Meghttp://www.blogger.com/profile/14763403647309350618noreply@blogger.com0tag:blogger.com,1999:blog-3600279190009273484.post-21988988564405346942012-10-11T19:49:00.000-04:002012-10-13T19:52:19.862-04:00Vegan Surprise - VeganMoFo #11<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp7znEfejkrje2Y5LBjqJrxGUqzG2Diiz5kL4kGcHzcZzf-u9olA4K1LeE_piC3m8etHgArJSH9h1CtnGdIPv5czqefr2gaFIpyw4PbgiW_Fwd8G54R77ocbBFj6L-E-rQ-Xftta8l8BgP/s1600/choc-almond-cuppie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp7znEfejkrje2Y5LBjqJrxGUqzG2Diiz5kL4kGcHzcZzf-u9olA4K1LeE_piC3m8etHgArJSH9h1CtnGdIPv5czqefr2gaFIpyw4PbgiW_Fwd8G54R77ocbBFj6L-E-rQ-Xftta8l8BgP/s640/choc-almond-cuppie.jpg" width="480" /></a></div>
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The Mr. and I recently attended a local art walk, and we found these vegan chocolate almond cupcakes for sale. All proceeds go to benefit the <a href="http://flinthorrorcon.webnode.com/" target="_blank">Flint HorrorCon</a>, which is coming up on the 20th. I would have taken a better photo, but I skarffed it down in about 30 seconds. I love making my own cupcakes, but it sure is nice to have someone else make them sometimes. <br />
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These cupcakes had a chocolate cake topped with a chocolate almond frosting. You could smell the almond extract, and it matched perfectly with the chocolate. NOM.<br />
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Happy MoFo!Meghttp://www.blogger.com/profile/14763403647309350618noreply@blogger.com0tag:blogger.com,1999:blog-3600279190009273484.post-81941608236583429202012-10-10T19:40:00.000-04:002012-10-13T19:41:21.433-04:00Pub Pickles - VeganMoFo #10<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirRvyPYfN1yu8X0AO6oJxlrxt5LoLVPCtaSXAur7xREPZM3yK75gEw3WNLDRKgdttm4J93ttOZoiVkObCFXteFEcRNkJXG7hNQH09xGeR4LPwDXlfrhIquj1-igh77hY70DgPC1fZq9q52/s1600/pickles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirRvyPYfN1yu8X0AO6oJxlrxt5LoLVPCtaSXAur7xREPZM3yK75gEw3WNLDRKgdttm4J93ttOZoiVkObCFXteFEcRNkJXG7hNQH09xGeR4LPwDXlfrhIquj1-igh77hY70DgPC1fZq9q52/s400/pickles.jpg" width="317" /></a></div>
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I didn't make these, but I ate the shit outta them. A friend of mine's fella works in a restaurant/pub and made me a vegan version of their famous fried pickles. I am told the breading is made of flour, beer, soy milk, and spices. They are tremendous. I am a lucky chickpea. My friends spoil me. Actually, we spoil each other. I keep them supplied in vegan treats, and they make me yummy savories in exchange.<br />
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Happy MoFo!Meghttp://www.blogger.com/profile/14763403647309350618noreply@blogger.com2tag:blogger.com,1999:blog-3600279190009273484.post-5164084140902797082012-10-09T19:28:00.000-04:002012-10-13T19:29:45.137-04:00DrinkyDrink - VeganMoFo #9<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtFB2bZ3O1p_Q-uHfF-eDOZ_AcZtP7_rocu_FJdFDNxPjQtCnhKgFNPlq6mNtTbiZ5Wg-JKJZNNiv4i3oLiYjhxezSdHEszRI_v1uWlXZGIoIfLUZvvyuJD5RR6TXj8aoYDUmWmj1vHkYi/s1600/mojito.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtFB2bZ3O1p_Q-uHfF-eDOZ_AcZtP7_rocu_FJdFDNxPjQtCnhKgFNPlq6mNtTbiZ5Wg-JKJZNNiv4i3oLiYjhxezSdHEszRI_v1uWlXZGIoIfLUZvvyuJD5RR6TXj8aoYDUmWmj1vHkYi/s400/mojito.jpg" width="397" /></a></div>
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Coconut Mojitos? Yes, please. Some girlfriends and I went to a little indie restaurant for dinner and, while my food was not spectacular or noteworthy, these coconut mojitos were mind-blowing. I had several. Fear not, I had a DD. I don't know the measurements used, but I know what was in them.<br />
<ul>
<li>Coconut rum</li>
<li>Mint leaves</li>
<li>Simple Syrup</li>
<li>Lime juice and slices</li>
<li>Soda/seltzer water</li>
</ul>
You need to make these.<br />
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Happy MoFo! Meghttp://www.blogger.com/profile/14763403647309350618noreply@blogger.com0