tag:blogger.com,1999:blog-1085224470115978182024-02-01T23:14:14.704-06:00Peace By PastriesFreakin tasty food, made with loveLaurahttp://www.blogger.com/profile/07653485183776921150noreply@blogger.comBlogger241125tag:blogger.com,1999:blog-108522447011597818.post-68151289499981134752011-03-24T17:58:00.010-05:002011-04-22T15:48:55.308-05:00Eating Vegan in Indy, Part 2!I've done some more investigating and found some more awesome places to eat vegan-style in (and around) Indianapolis...I'm loving this city more and more with each meal!<br /><br /><br /><br />First, for non-Indianapolis food: <a href="http://www.theowleryrestaurant.com/">the <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Owlery</span></a>, a new vegetarian/vegan place in <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Bloomington</span>, IN, which is only about 45 minutes away. This place is awesome!! It's main focus is on veg versions of comfort foods, such as tofu ribs and vegan <span id="SPELLING_ERROR_2" class="blsp-spelling-error">fish'n'chips</span>. The food is absolutely delicious! My friend and I shared the Vegan <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Poutine</span> for our appetizer! Holy cow! If you're unfamiliar with <span id="SPELLING_ERROR_4" class="blsp-spelling-error">poutine</span>, it's basically just french fries smothered in gravy and topped with cheese curds. Yeah. This version had vegan cheese and an awesome veg brown gravy. <span id="SPELLING_ERROR_5" class="blsp-spelling-error">Salllllllt</span> and fried goodness.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587787987776544370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5pBaW95aJntCZwfkYU8-GfH4vdWlDz_DmQfP2ykv2IqH4y-dF2oSQhDQ0YToP9HhLpqR878jjXKhQEHpWW7rLrQV1pV7WERa2rbnW0nQrucUgxv9J6xNI0rLaaPTRKf5dNcTpfCwWGkw/s400/CIMG4264.JPG" />For my entree, I had <span id="SPELLING_ERROR_6" class="blsp-spelling-error">Piegrogies</span>!!! I haven't had <span id="SPELLING_ERROR_7" class="blsp-spelling-error">pierogies</span> since going vegan, so this meal was super special. I got to choose three condiments from a long list, so I picked sauerkraut, vegan sour cream and applesauce. Best meal I've eaten in a long time! <span id="SPELLING_ERROR_8" class="blsp-spelling-error">Carbs</span>!!<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587787997191907714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP9lGYNqqA8Ai29RTPEc07jhvuMFmzlQOVuTQR-z7dd4OymAfrcfmeGjEuv4uIOfaEmopqYrE_exdcIDbDPKdwunOBIQkcA0xhOJePIMA6huc9wXYqUjHTOoPCHO4m5BLeg152N0YGgsg/s400/CIMG4265.JPG" /><br /><br />Now onto Indy eats!!<br /><br /><br /><div>First, for fantastic Mexican food, there is La <span id="SPELLING_ERROR_9" class="blsp-spelling-error">Parada</span>! My friends and I go there weekly, it's that good! It's a little hole in the wall, and it is run by a wonderful group of people. For veg options, just ask for dishes with beans and no cheese or sour cream. There's also the Spanish rice, guacamole, and free chips and salsa! Score! My favorite item is the <span id="SPELLING_ERROR_10" class="blsp-spelling-error">Gordita</span> <span id="SPELLING_ERROR_11" class="blsp-spelling-error">Rajas</span>, with roasted <span id="SPELLING_ERROR_12" class="blsp-spelling-error">poblano</span> <span id="SPELLING_ERROR_13" class="blsp-spelling-error">chiles</span> it in..just ask for avocado instead of cheese and you're good to go!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3QWyGl2JOzHDeybLNc538ntATpPNmnZZdZu1B0ZysQv8ecsrE0t7xjsjXyrgwkLNzCvfCae2nkf8zf6T9wHQ65kNBvQxxSnrxYRXDYKdJH7PDvLl5o_NuAUXb-h3B08NVjts-w-156zQ/s1600/CIMG4251.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587787183032623506" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3QWyGl2JOzHDeybLNc538ntATpPNmnZZdZu1B0ZysQv8ecsrE0t7xjsjXyrgwkLNzCvfCae2nkf8zf6T9wHQ65kNBvQxxSnrxYRXDYKdJH7PDvLl5o_NuAUXb-h3B08NVjts-w-156zQ/s400/CIMG4251.JPG" /></a><br /><br /><div>One of my favorite places to eat in Indy is the Ethiopian restaurant Abyssinia. I love love love Ethiopian food, and this place does it right! A very wide (and delicious) vegetarian menu, relaxing atmosphere, and great staff. What's not to love??</div><br /><div></div><br /><div>For an appetizer, there are the <span id="SPELLING_ERROR_14" class="blsp-spelling-error">Yesimir</span> <span id="SPELLING_ERROR_15" class="blsp-spelling-error">Sabmusa</span>, a flaky pastry filled with spiced lentils and vegetables, very similar to the Indian samosa. <span id="SPELLING_ERROR_16" class="blsp-spelling-error">Mmmmmm</span>....</div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 221px; DISPLAY: block; HEIGHT: 166px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587786695484894258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqBMIbUxK-HDHvozr2o0AwN2zQhE32q4auOcVjaRXa0-Xg7VI3teluKfm1rXeJTRP7odresQ3BhHGH6o2dBd8drBsyh9_bzwRI_NGJ7Dya73J3hMG-GnNJjk5oTO1xYKVSkaBCu-9mcE4/s400/abyssinia+1.jpg" />For the entree, I recommend sharing the Vegetarian Taste of Abyssinia platter, which comes with a little of each veg option on the menu. So great!!! It's perfect for sharing, so bring someone with good taste to dinner with you! I also love the <span id="SPELLING_ERROR_17" class="blsp-spelling-error">Fitfit</span>, which is like a salad made with chopped up <span id="SPELLING_ERROR_18" class="blsp-spelling-error">injera</span>, tomatoes, jalapenos and a vinegar-based dressing. <span id="SPELLING_ERROR_19" class="blsp-spelling-error">Hooooly</span> cow.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 221px; DISPLAY: block; HEIGHT: 166px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587786692362131698" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi63S0IS7WHLpf51P_tZth8lhULs0C5VaeJaCK9UbCCl_AigN-B9UZkKPL2oH3PbMxrRpXqMPvk_M0dsQZgbYlr3LYIVv7kpvld34elpW0_TFWtDLe9BLNj06VeZOjMKn9GZD9RI2v8VcY/s400/abyssinia+2.jpg" />And of course, all the dishes are served with <span id="SPELLING_ERROR_20" class="blsp-spelling-error">Injera</span>, the spongy <span id="SPELLING_ERROR_21" class="blsp-spelling-error">flatbread</span> made out of a fermented <span id="SPELLING_ERROR_22" class="blsp-spelling-error">teff</span> batter. I wish I had a piece of it the size of a beach towel I could wrap myself in and then eat the whole thing. Maybe that's just me! ha<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 221px; DISPLAY: block; HEIGHT: 166px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587786696515587970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVK53Z9KNVTjhFN6tpjqexL8MvUU2ExNw4G6cYj-gKjtbS15Rko_pEUtRvs4NNEarlcvYHUscc05qCg6VH-oWjynQVOr0Po_QYGTHWxtdpZdpwFDk4p2cEO53ai6UunQxLRlPSmhrmykU/s400/abyssinia+3.jpg" />And, if you ask, they will bring you a little plate of condiments for dipping and whatnot. So so spicy and flavorful and <span id="SPELLING_ERROR_23" class="blsp-spelling-error">gooooood</span>.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvsUiUdog29ujrczdOLWnUYwjHPa3DqzrNH18TnH8-uQBF6tHLfJpk1euiOEFkKfwL3gXlHxgN6pYq27BKMJAs8nouiKCzDXcx2SzAaCik-yLBIAsFUp8wGS6K_zpX5blKJsAZguExHz4/s1600/abyssinia+4.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 221px; DISPLAY: block; HEIGHT: 166px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587786705300981714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvsUiUdog29ujrczdOLWnUYwjHPa3DqzrNH18TnH8-uQBF6tHLfJpk1euiOEFkKfwL3gXlHxgN6pYq27BKMJAs8nouiKCzDXcx2SzAaCik-yLBIAsFUp8wGS6K_zpX5blKJsAZguExHz4/s400/abyssinia+4.jpg" /></a><br /><br /><div><br /><br /><div><br /><div>Next there is <span id="SPELLING_ERROR_24" class="blsp-spelling-error">Bosphorus</span>, which is a lovely little Turkish restaurant in the Fountain Square area. It's in a super cozy old house, with fantastic food. </div><br /><div></div><br /><div>I opted for the hummus and pita for the appetizer, which was the best idea ever! Amazing grilled, warm, soft pita (homemade!) and the creamiest hummus I think I've ever eaten.</div><br /><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmbS907VwlVk9AKbxwsoGExlAcW-us0PNh94jOcGhaQMGiQUYCqS3UgaNRrJ6WiS4P4SpVOjEMz0EbjQ9FtDh9ZHVuF8a14zee0h_HiTLSHBkOuCbJzPP7kCehGZX-459Ktv623wt9-tw/s1600/CIMG4249.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587786503287654114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmbS907VwlVk9AKbxwsoGExlAcW-us0PNh94jOcGhaQMGiQUYCqS3UgaNRrJ6WiS4P4SpVOjEMz0EbjQ9FtDh9ZHVuF8a14zee0h_HiTLSHBkOuCbJzPP7kCehGZX-459Ktv623wt9-tw/s400/CIMG4249.JPG" /></a> For my entree, I got the <span id="SPELLING_ERROR_25" class="blsp-spelling-error">Falafel</span>, which was on the <span id="SPELLING_ERROR_26" class="blsp-spelling-error">Mezze</span> menu, but I got it for my meal. Sometimes, I just have to eat <span id="SPELLING_ERROR_27" class="blsp-spelling-error">falafel</span>. I just have to!! This was served with hummus, veggies, and a <span id="SPELLING_ERROR_28" class="blsp-spelling-error">tahini</span> sauce, which rounded it out to be seriously perfect!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9c0EOIBamZIJC5NecgXnP-TFiLsDtPerKTsgwd3CWH-nXUy5O8yqqIzVfVIth_vNzKb5IbJCtBiuAyRggegN85iA85sV-I2zJPoiMIcFddddC2Oee15U_zRsJIgzCZnlV9_L2gwjccaA/s1600/CIMG4246.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587786501331424546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9c0EOIBamZIJC5NecgXnP-TFiLsDtPerKTsgwd3CWH-nXUy5O8yqqIzVfVIth_vNzKb5IbJCtBiuAyRggegN85iA85sV-I2zJPoiMIcFddddC2Oee15U_zRsJIgzCZnlV9_L2gwjccaA/s400/CIMG4246.JPG" /></a></div></div></div></div></div></div></div></div><br /><br /><p>All in all, I'd say Indianapolis is doing a pretty darn good job of feeding the vegans of this great city!! I'm still hungry for more, though!!! Many more to come, of course.....</p>Laurahttp://www.blogger.com/profile/07653485183776921150noreply@blogger.com2tag:blogger.com,1999:blog-108522447011597818.post-18149152266131023072011-03-22T17:18:00.006-05:002011-03-22T17:50:14.411-05:00Umami!In vegan and even vegetarian cookery, it can often be hard to add <a href="http://en.wikipedia.org/wiki/Umami"><span id="SPELLING_ERROR_0" class="blsp-spelling-error">umami</span></a>, or a savory quality, to many dishes. Often times <span id="SPELLING_ERROR_1" class="blsp-spelling-error">umami</span> comes from meat or other animal products in cooking. Fortunately, there are a few animal-free foods that can impart that particular brand of tastiness to your food, including <span id="SPELLING_ERROR_2" class="blsp-spelling-error">kombu</span> seaweed, tomatoes, cabbage, greens, <span id="SPELLING_ERROR_3" class="blsp-spelling-error">miso</span>, soy sauce and many other fermented foods. A major vegan source of savoriness is from mushrooms. These tasty little fungi provide not only <span id="SPELLING_ERROR_4" class="blsp-spelling-error">umami</span>, but also a wide range of nutrients! Bonus!<br /><br />Here's a few of my recent cooking endeavors that featured the savory mushroom:<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587034182084075202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8jQ7bHqqHVmp-8jl3cqTZTt1QW1BB7z_KtIf5c6aTK88YTybAesQ0qOnO58FkOfJYzW7tefk5XZcxWfGdZqhKXhSZjf4Cm583vz1jz21wH_REmwZefsN79mLECgTnDlo2CYiAL1IuT84/s400/CIMG4263.JPG" /><br /><strong><u>Pumpkin-Mushroom Curry</u></strong> (serves 4)<br />2 Tbs vegetable oil<br />2 Tbs mustard seeds<br />1 Tbs cumin seeds<br />2 Tbs <span id="SPELLING_ERROR_5" class="blsp-spelling-error">urad</span> <span id="SPELLING_ERROR_6" class="blsp-spelling-error">dal</span><br />12 curry leaves, chopped<br />2 tsp turmeric<br />1/2 tsp cayenne pepper<br />1 tsp <span id="SPELLING_ERROR_7" class="blsp-spelling-error">asafoetida (also known as hing powder)</span><br />2-4 Thai <span id="SPELLING_ERROR_8" class="blsp-spelling-error">chiles</span><br />6 cloves garlic, minced<br />1" ginger, minced<br />1 medium onion, diced<br />8 oz mushrooms, sliced<br />Pinch salt<br />4 cups fresh or frozen pumpkin, cubed (can also use butternut squash if pumpkin unavailable)<br />1/2 c water or vegetable broth<br />1 Tbs <span id="SPELLING_ERROR_9" class="blsp-spelling-error">jaggery</span> or brown sugar<br />1 Tbs tamarind<br />1/2 tsp salt<br />1/2 tsp black pepper<br />1 Tbs coriander powder<br />1 tsp cumin powder<br />1 Tbs garbanzo flour<br />12 curry leaves, chopped<br /><br />Heat oil over medium heat in a large wok or deep skillet. Add mustard and cumin seeds, cook 30 seconds until they begin to sizzle and pop. Add <span id="SPELLING_ERROR_10" class="blsp-spelling-error">urad</span> <span id="SPELLING_ERROR_11" class="blsp-spelling-error">dal</span> and curry leaves and cook 30 more seconds to lightly brown. Add the onion, garlic, ginger, and <span id="SPELLING_ERROR_12" class="blsp-spelling-error">chiles</span> and cook for 2-3 minutes to soften. Add the turmeric, cayenne, and <span id="SPELLING_ERROR_13" class="blsp-spelling-error">asafoetida</span> and saute for 2-3 more minutes. Add mushrooms and pinch of salt, and cook 5 minutes until mushrooms have cooked down and released some of their liquid. Add the pumpkin cubes, water or broth, <span id="SPELLING_ERROR_14" class="blsp-spelling-error">jaggery</span>, tamarind, salt, pepper, coriander and cumin. Bring liquid to a boil, reduce to low. Cover and simmer 10-12 minutes, until the pumpkin is tender and has cooked down <span id="SPELLING_ERROR_15" class="blsp-spelling-corrected">somewhat</span>. Add garbanzo flour and curry leaves, and then cook uncovered for 5 more minutes. Salt and pepper to taste. Garnish with fresh red onion and cilantro, and serve alongside <span id="SPELLING_ERROR_16" class="blsp-spelling-error">roti</span> and plenty of Indian pickle.<br /><br />And, another way to use mushrooms in Indian cooking:<br /><br /><strong>Mushrooms and Peas in a <span id="SPELLING_ERROR_17" class="blsp-spelling-error">Fenugreek</span> Cream Sauce</strong>--<span id="SPELLING_ERROR_18" class="blsp-spelling-error">veganized</span> using pureed silken tofu instead of heavy cream, from the amazing cookbook <em>660 Curries</em> by <span id="SPELLING_ERROR_19" class="blsp-spelling-error">Raghavan</span> <span id="SPELLING_ERROR_20" class="blsp-spelling-error">Iyer</span>. I'm obsessed with this tasty stew and this book. It's a must have! This hearty dish was made even tastier served atop brown <span id="SPELLING_ERROR_21" class="blsp-spelling-error">basmati</span> rice<br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587034172515388466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiITmEGxB7My_iTsWL0C8JwTJVfAoXgFlkaH72TqBl0B4M6z4gS7ZMkdf_EED30hl5I4z1__lLZRNHG44EqiWgCM90SC-L8OZM9tBtYKwdnDjSMqmqT1VGHygIgHLPAwj28H6aVYAF6GNY/s400/CIMG4243.JPG" />as well as with a side of a <strong>Radish <span id="SPELLING_ERROR_22" class="blsp-spelling-error">Raita</span></strong>, also from <em>660 Curries</em>, made with coconut yogurt. A perfectly filling a veggie-<span id="SPELLING_ERROR_23" class="blsp-spelling-error">licous</span> meal!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWFAXLpVfsNZCWXfAz_V_otY8ofkkIy7wi4ma_q2JRPjC_S-0A-h0rNdJlmEH_pAxW6WlnwwegEqijN0OmaqyV5V4mbZ4sJuClARQMFCSyqTUqFJ_XWBS_YrIlT7H7lLjGeTAZV2KL_KI/s1600/CIMG4245.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587034177500844674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWFAXLpVfsNZCWXfAz_V_otY8ofkkIy7wi4ma_q2JRPjC_S-0A-h0rNdJlmEH_pAxW6WlnwwegEqijN0OmaqyV5V4mbZ4sJuClARQMFCSyqTUqFJ_XWBS_YrIlT7H7lLjGeTAZV2KL_KI/s400/CIMG4245.JPG" /></a></div>Laurahttp://www.blogger.com/profile/07653485183776921150noreply@blogger.com5tag:blogger.com,1999:blog-108522447011597818.post-11696335656659553262011-03-14T13:07:00.005-05:002011-03-14T13:27:49.580-05:00Local Rosemary Apple Cobbler<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjjmx8XkYfuJIoaP5qaniAzR4D-j5CQEVSOwYUQXGzfB9ZjHPjqqiKiKKq05nDgn7TL0dd6jIJcEF4DBGTa7vpn6_mI735u9rba33Vwjkw2UmYlBG2zjtJYOAxmsaIzYL5QmQBdvwonoM/s1600/CIMG4258.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5584000421243339538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjjmx8XkYfuJIoaP5qaniAzR4D-j5CQEVSOwYUQXGzfB9ZjHPjqqiKiKKq05nDgn7TL0dd6jIJcEF4DBGTa7vpn6_mI735u9rba33Vwjkw2UmYlBG2zjtJYOAxmsaIzYL5QmQBdvwonoM/s400/CIMG4258.JPG" /></a> I absolutely adore the combination of apples and rosemary. Ever since I made the<strong> Apple Rosemary Scones</strong> from Isa Chandra <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Moskowitz's</span> <em>Vegan Brunch</em>, I've been hooked on the marriage of these two flavors! So when I spotted a big bunch of beautiful fresh rosemary at the farmers' market on Saturday, that's the first place my mind (and stomach) went. I also had a bunch of locally-grown apples that were needing to be used...perfect timing!<br /><br />This recipe is gluten-free and refined sugar-free, but you could use regular all-purpose flour if that's what you had around, just use 2 cups flour total and omit the <span id="SPELLING_ERROR_1" class="blsp-spelling-error">xantham</span> gum.<br /><br /><strong><u>Rosemary Apple Cobbler</u> (serves about 12)</strong><br /><em><span style="font-size:85%;">gluten-free, refined sugar-free<br /></span></em><br /><em><span style="font-size:85%;">for the apple filling<br /></span></em><em><span style="font-size:85%;"></span></em>6 cups apples, thinly-sliced<br />1/4 cup agave nectar<br />2 Tbs maple syrup<br />1 tsp vanilla extract<br />1 tsp cinnamon<br />1/2 tsp salt<br />1 Tbs vegetable oil<br />2 Tbs arrowroot<br />Juice of 1 lemon<br /><br /><em><span style="font-size:85%;">for the crust</span></em><br />1 cup gluten free oat flour<br />1/3 c brown rice flour<br />1/3 c millet or sorghum flour<br />1/3 c buckwheat flour<br />2 Tbs tapioca starch<br />1 tsp <span id="SPELLING_ERROR_2" class="blsp-spelling-error">xantham</span> gum<br />2 Tbs baking powder<br />1/4 tsp salt<br />1/4 cup fresh rosemary, finely chopped<br />2 Tbs vegan margarine, such as Earth Balance<br />2 Tbs non-hydrogenated vegetable shortening<br />3 Tbs agave nectar<br />1/2 cup pecans, finely chopped<br />1/3 cup cold water, or as needed<br /><br />Preheat oven to 350 F. Lightly grease a 9x13 baking dish.<br />In a large bowl, stir together the ingredients for the filling, except the apples. Add in the apples and toss to coat well. Pour into the prepared baking dish and spread out to create an even layer.<br />Combine the dry ingredients for the crust in the bowl and mix well. Stir in the rosemary. Cut in the cold margarine and shortening using a strong fork or pastry cutter, to create a crumbly dough. Drizzle in the agave and water, adding more water as needed, to form a stiff and slightly sticky dough. Spread dough over the top of the apples in patches, so it covers most of the top but leaves some open spaces. Bake for 30 minutes, until the apples have cooked down and softened, and the crust is firm but not too hard. Let cool 5-10 minutes and serve warm. Goes especially well with some vanilla non-dairy ice cream!Laurahttp://www.blogger.com/profile/07653485183776921150noreply@blogger.com3tag:blogger.com,1999:blog-108522447011597818.post-82636580690642317452011-03-01T17:28:00.006-06:002011-03-01T17:56:33.499-06:00Massaman Mushroom-Seitan CurryThere's just something comforting about a <a href="http://en.wikipedia.org/wiki/Massaman_curry">Massaman curry</a>...it's probably the combination of warming spices such as cardamom, anise, and cinnamon, or maybe the creaminess of the coconut milk, or maybe just the hardiness of the combination of potatoes, vegetables, and cashews all simmered together with love. It is most likely the combination of all these elements that makes Massaman one of my favorite style of Thai curries. It's a perfect dish for a chilly night in with friends, chatting and watching movies and laughing and staying warm. My version is made with chunks of toothsome seitan, in place of the traditional beef found in this curry with Muslim origins, as well as mushrooms, to give a meaty and savory feel to the dish. This is perfect served with brown Jasmine rice and a side of spicy, garlicky broccoli!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiElzMQQKZ8rb2josj2yODOBzF2PK3KLi5SG2pru57GmRLfopZJthCLCfRpvVSGKwgGWfuiHFLpA1381wJduwyyFrBEwaUYm9mZMrnEuqMKDfcWn8b10OniUdsJVorn09HHbH_qrF_e5r4/s1600/CIMG4237.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5579257956600590994" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiElzMQQKZ8rb2josj2yODOBzF2PK3KLi5SG2pru57GmRLfopZJthCLCfRpvVSGKwgGWfuiHFLpA1381wJduwyyFrBEwaUYm9mZMrnEuqMKDfcWn8b10OniUdsJVorn09HHbH_qrF_e5r4/s400/CIMG4237.JPG" /></a> <strong><u>Massaman Mushroom-Seitan Curry (serves 4-6)</u></strong><br />3 Tbs vegetable oil<br />1 medium red onion, diced<br />2 shallots, minced<br />4 cloves garlic, minced<br />1" ginger, minced<br />2 Thai chiles, minced<br />8 oz mushrooms, rough chopped<br />3 Tbs soy sauce, divided<br />2 cups seitan, diced<br />2 medium potatoes (or sweet potatoes), diced<br />1 15 oz can coconut milk<br />1 small tin Massaman curry paste<br />1/2 cup water or vegetable stock<br />2 Tbs jaggery (palm sugar) or brown sugar<br />1 Tbs tamarind concentrate<br />1/4 tsp turmeric<br />Pinch cayenne, to taste<br />1/4 tsp cinnamon<br />1/4 tsp cardamom<br />1/4 tsp anise<br />1/4 tsp black pepper<br />1/4 tsp salt, or to taste<br />Juice of 1 lemon or lime<br />1/4 c Thai basil, chopped (or 2 Tbs dried basil)<br />1 cup cashews<br /><br />In a large wok or deep pan heat oil over medium-high heat. Add red onion and shallots, and saute for 5 minutes until softened and translucent. Add garlic and ginger and cook 1 more minute to lightly brown garlic. Add mushrooms and chiles and saute 2-3 more minutes until mushrooms have begun to reduce. Add 2 Tbs soy sauce and curry paste to the pan. Add seitan and potato chunks and cook 2-3 minutes to lightly brown the edges. Add the coconut milk and water or broth. Bring to a boil and reduce to low; simmer 10 minutes. Add jaggery, tamarind, 1 Tbs soy sauce, cayenne, turmeric, cinnamon, cardamom, anise and pepper. Cover and simmer 10 more minutes, until liquid has thickened and potatoes are tender. Add lemon juice, basil and cashews, and cook 5 more minutes, uncovered. Add salt to taste, as well as any more heat desired. Top with extra cashews and serve with jasmine rice.Laurahttp://www.blogger.com/profile/07653485183776921150noreply@blogger.com2tag:blogger.com,1999:blog-108522447011597818.post-21964612398726839522011-02-26T16:43:00.013-06:002011-02-26T17:45:59.006-06:00Eating Vegan in INDY: Part One!Well, now that I live in Indianapolis, my new task is to find all of the awesome places to eat vegan food in this awesome city!<br /><br />Here's what I've come up with so far...by no means complete, but <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">definitely</span> a good start!<br /><br /><div align="center"><em>Pizza</em>: If you're looking for delicious vegan pizza, no need to worry...there are plenty of places in Indy that can get you what you need! My favorite so far is <strong><a href="http://www.bazbeaux.com/"><span id="SPELLING_ERROR_1" class="blsp-spelling-error">Bazbeaux's</span> Pizza</a></strong>. There are several locations around the city, so anywhere you are, you can get good pizza. You can create your own (they even have wheat crust on request!) or order the <strong><span id="SPELLING_ERROR_2" class="blsp-spelling-error">Senze</span> <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Formaggio</span></strong>, which is already vegan. It has extra sauce instead of cheese, with sauteed red onions, eggplant, garlic, and fresh basil. I added pine nuts, too! Lots of the pizzas can be made vegan by omitting cheese and such.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr2sJ0YHOr6V5h1qDrNC91fsoNXj_iLbtgSinIcQF6heYrw9eE530QaP0xq3DVO6SRNsbTolwI_lM1_h6ggbOnh5kZVuS69s74mY5UvABhwFGaa35OFcTVp2IDoAPcFNsb3Nh1G1kfUzg/s1600/CIMG4228.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578137477526183490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr2sJ0YHOr6V5h1qDrNC91fsoNXj_iLbtgSinIcQF6heYrw9eE530QaP0xq3DVO6SRNsbTolwI_lM1_h6ggbOnh5kZVuS69s74mY5UvABhwFGaa35OFcTVp2IDoAPcFNsb3Nh1G1kfUzg/s400/CIMG4228.JPG" /></a><em> <span id="SPELLING_ERROR_4" class="blsp-spelling-error">Senze</span> <span id="SPELLING_ERROR_5" class="blsp-spelling-error">Formaggio</span> Pizza</em><br /><br /><div align="center"><em>Middle Eastern</em>: I know there are lots of Middle Eastern, Greek and Mediterranean places to eat in this city. So far, however, I've only tried one: <strong><span id="SPELLING_ERROR_6" class="blsp-spelling-error">Ameer's</span></strong>. It's located in the City Market downtown. They have a limited menu, but a few of the daily specials are vegan (Monday is <span id="SPELLING_ERROR_7" class="blsp-spelling-error">falafel</span> and hummus day, and there is also a day with a lentil and rice dish that's awesome.) This is really tasty and really fast. Everything is made from scratch, which is always much appreciated! Talk to the owners, and they'll let you know what you can and can't have as a vegan!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK33rx3utliq84jTJUP9hSG0s0gB2fFx4U-gWULdfyvCJM4fKwRUfFfWl6c-n9Exme5OyFEdOvY9Vbff3RE49MfLUEwUUtnNvMhEgHP6pgTVooBoALAT82P1jVG9-715C-0QfvI0BzbBE/s1600/CIMG4201.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578137475947577362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK33rx3utliq84jTJUP9hSG0s0gB2fFx4U-gWULdfyvCJM4fKwRUfFfWl6c-n9Exme5OyFEdOvY9Vbff3RE49MfLUEwUUtnNvMhEgHP6pgTVooBoALAT82P1jVG9-715C-0QfvI0BzbBE/s400/CIMG4201.JPG" /></a> <em><span id="SPELLING_ERROR_8" class="blsp-spelling-error">Falafel</span> and Hummus Special--Monday Only</em></div><em></em></div><div align="left"> </div><div align="left"><em>Thai: </em><strong><a href="http://www.siamsquareindy.com/">Siam Square,</a></strong> located in the Fountain Square district, is a really great place to go for authentic Thai food in Indy. A huge menu and lots of vegan-<span id="SPELLING_ERROR_9" class="blsp-spelling-error">izable</span> items to choose from, including curries, appetizers, rice dishes, and noodles. The staff is willing to omit fish sauce and eggs, making lots of the dishes vegan. Such good food, and perfect if you like it spicy!</div><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578134832187060130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEF3L4cNXFZLQpuB81Tq3giEtjaweuUx8bVRkBrMKO20TRgFvgMJVMOFDHB8t2hnNMO2vXxoKD0OXHh4lmgHnZEUv4rB5n4cjRMx_CSbHJHlQg5qy4TrYs1Nawdrbo1GcaCYgtnfPcEp4/s400/CIMG4062.JPG" /><em>Pad <span id="SPELLING_ERROR_10" class="blsp-spelling-error">Ped</span> with Tofu: a red curry with tofu, Thai eggplant, bamboo, green beans, peppers, and Thai basil in a spicy red sauce; served with jasmine rice.</em></div><div align="center"><em></em> </div><div align="left"><em>Brunch/Hippie Food</em>: Sometimes you just want a really good vegan sandwich or some pancakes, right? In that case, you should head to <a href="http://www.urbanspoon.com/r/40/442617/restaurant/Broad-Ripple/3-Sisters-Cafe-Indianapolis"><strong>Three Sisters Cafe</strong> </a>in the Broad Ripple district. Not strictly vegan, but there are tons of options on the menu which are even marked vegan. There is also a daily vegan soup, and sometimes vegan specials. It's in an old house, making the atmosphere super cute and cozy-- a great place for brunch. And, it is located right next to <strong><a href="http://www.good-earth.com/">Good Earth</a></strong>, the hippie natural food store that's been around for decades and has awesome products for the healthy eater. </div><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578134851576012434" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg76ORR8dFBIOF2gNYjue7RwsBaSvGgRpSjV_x53wO9r_k7Wmw3fsU1-tMeVY_2XZCobHgw8TFuAjUNDVhMpfN0cXZfk88CQsTx-z_BxqTeYSWC-9MEd3McvQvDulp5G21022OhIwQoFJ0/s400/CIMG4160.JPG" /><em><span id="SPELLING_ERROR_11" class="blsp-spelling-error">Portabello</span> Burger, with Vegan Chili</em></div><div align="center"> </div><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578134839526881858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHu4WWIZGsge4BrAEMyC3B1HpbwCfK88SYIBbq7muo760nXRILD3yAryUTaq6DRDwUbIqoQL2NoqnoaCJaZZNNcMNm9HEO5KAreWpwzfDXJ0H4uNtKg0jLROOMgV9j3FKHB7DUFyokM28/s400/CIMG4163.JPG" /><em>BBQ Grains Sandwich, with Vegan Chili</em></div><div align="center"><em></em> </div><div align="left"><em>Indian: </em>I saved this one for last because it is my absolute FAVORITE place to eat in Indy. And in most cities. It's <strong><a href="http://www.passage2india.us/veg.html">Passage to India</a></strong>...an all-vegetarian Indian restaurant that has an amazing lunch buffet, super friendly and helpful staff, and the best Indian food I've ever had (since I've never been to India and all....) bought or homemade. The best part is that they feature a lot of South Indian food, rare to find in most Indian restaurants I've found. I cannot stress enough how amazing this place is!!! You must go! Bonus: it's right next to an Indian grocery, so you can go buy stuff to make yummy Indian food at home, too!</div><div align="left"> </div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Mzeo8_55NYY-tooBbFKZsZ0GtxvlQnfNOqr58XfU2-39QkLhkGeeVUn9LVs4lmGIcQYvIqqpmYq_noWojIPj9CpK4IzjJP0y-iCwCQIzp31BxTu-5ERko_JIlWgk0qPw3Nc5ih-WS5U/s1600/CIMG4195.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578136602539721922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Mzeo8_55NYY-tooBbFKZsZ0GtxvlQnfNOqr58XfU2-39QkLhkGeeVUn9LVs4lmGIcQYvIqqpmYq_noWojIPj9CpK4IzjJP0y-iCwCQIzp31BxTu-5ERko_JIlWgk0qPw3Nc5ih-WS5U/s400/CIMG4195.JPG" /></a><em><span id="SPELLING_ERROR_12" class="blsp-spelling-error">Roti</span> (they bring <span id="SPELLING_ERROR_13" class="blsp-spelling-error">naan</span> to your table automatically, which has dairy, but they are happy to bring you <span id="SPELLING_ERROR_14" class="blsp-spelling-error">roti</span>, which is dairy-free. And awesome.)<br /></em><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79SOQVii9LCE3K38-RyTqUoi9r_kQlR5BfK83nRVe-UAiWea2DEZ3hu5zIfYmmisa8_NUjARKLywQJUKp-4OPOFg3E3wEiW4NeqsyVSlFIbSFYHIWGeIPA882lcudUmWMXph7nmZojyg/s1600/CIMG4194.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578136598732417522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79SOQVii9LCE3K38-RyTqUoi9r_kQlR5BfK83nRVe-UAiWea2DEZ3hu5zIfYmmisa8_NUjARKLywQJUKp-4OPOFg3E3wEiW4NeqsyVSlFIbSFYHIWGeIPA882lcudUmWMXph7nmZojyg/s400/CIMG4194.JPG" /></a><em>Buffet Trip 1--Appetizers (clockwise from the left): Mixed Pickle, Tamarind Chutney, <span id="SPELLING_ERROR_15" class="blsp-spelling-error">Masala</span> <span id="SPELLING_ERROR_16" class="blsp-spelling-error">Dosas</span> (in the background), Samosas (the star of the buffet!), <span id="SPELLING_ERROR_17" class="blsp-spelling-error">Pakoras</span>, and <span id="SPELLING_ERROR_18" class="blsp-spelling-error">Medhu</span> <span id="SPELLING_ERROR_19" class="blsp-spelling-error">Vada</span><br /></em><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUl0ex4T2u2fIK08vxHUr3uVvniXXlLscC046DeU4QKwWfiHPZxcCJ44ejqAzUEEaBIlsA3Kkm5bJ75whjYnz9e6e22DRQUyvXkknyoZG1o5cVDkh7ED2I-oxcNeGo3YYHlDUTpj2Pj2g/s1600/CIMG4193.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578136594560589794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUl0ex4T2u2fIK08vxHUr3uVvniXXlLscC046DeU4QKwWfiHPZxcCJ44ejqAzUEEaBIlsA3Kkm5bJ75whjYnz9e6e22DRQUyvXkknyoZG1o5cVDkh7ED2I-oxcNeGo3YYHlDUTpj2Pj2g/s400/CIMG4193.JPG" /></a><em> Buffet Trip 2-- Main Dishes (clockwise from the top): Lemon Rice, <span id="SPELLING_ERROR_20" class="blsp-spelling-error">Idli</span>, <span id="SPELLING_ERROR_21" class="blsp-spelling-error">Aloo</span> Madras, Mixed Vegetable <span id="SPELLING_ERROR_22" class="blsp-spelling-error">Poriyal</span>, and <span id="SPELLING_ERROR_23" class="blsp-spelling-error">Bagara</span> <span id="SPELLING_ERROR_24" class="blsp-spelling-error">Baignan</span>. </em></div><div><em></em> </div><div align="left">Not bad for only being here a few weeks, huh? Well now I'm hungry and ready to try more awesome veg food here in Indy! I'll keep you updated....</div><br /></div>Laurahttp://www.blogger.com/profile/07653485183776921150noreply@blogger.com2tag:blogger.com,1999:blog-108522447011597818.post-30137900820579534382011-02-19T14:19:00.003-06:002011-02-19T14:44:10.547-06:00Local Pumpkin Curry and Tamarind-Date ChutneyFor my first order of business, I'll start off by announcing that I have moved! That's why I haven't blogged in so long...moving is busy busy busy! I now live in Indianapolis, Indiana. This city is awesome, and I'm particularly excited to discover all the tasty food here! Of course.<br /><br />This was one of the first meals I made since moving, and it was a big hit. I had a bunch of new friends over for a South Indian feast, and I think it made a good first food impression!<br /><br />This <em><span id="SPELLING_ERROR_0" class="blsp-spelling-error">subzi</span></em>, or vegetable curry, is made with local pumpkin I froze this fall. Combined with potatoes and lots of spices, it makes a fantastic main dish. I served this tasty curry with <strong>cardamom-scented <span id="SPELLING_ERROR_1" class="blsp-spelling-error">basmati</span> rice</strong>, <strong>homemade <span id="SPELLING_ERROR_2" class="blsp-spelling-error">roti</span></strong> (whole wheat flat bread), <strong>mixed pickle</strong>, and a <strong>tamarind-date chutney</strong>. Of course, there was <span id="SPELLING_ERROR_3" class="blsp-spelling-error">chai</span> for dessert, too! If you can get your hands on fresh or frozen pumpkin, you should make this right away. It's so delicious and healthy, too!!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAUETDm93ieowuFPm-Id2HxyBteVdNgkoPSXRoOCU5aKun38QN4Qpy3GDMPts6axK27_-0eTy2TA_q-k4VYMZOyBUsvTSis7fRBCR-GRulKNkKQwtFPcZxOBqHe39LMEOZWHK4lDfZzNE/s1600/DSC_0547.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5575498492558445362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAUETDm93ieowuFPm-Id2HxyBteVdNgkoPSXRoOCU5aKun38QN4Qpy3GDMPts6axK27_-0eTy2TA_q-k4VYMZOyBUsvTSis7fRBCR-GRulKNkKQwtFPcZxOBqHe39LMEOZWHK4lDfZzNE/s400/DSC_0547.JPG" /></a><u> </u><strong><u>Pumpkin-Potato Curry </u>(serves 6-8)</strong><br />3 Tbs vegetable oil<br />2 Tbs black mustard seeds<br />1 Tbs cumin seeds<br />1 Tbs <span id="SPELLING_ERROR_4" class="blsp-spelling-error">urad</span> <span id="SPELLING_ERROR_5" class="blsp-spelling-error">dal</span> (split black lentils)<br />1 Tbs turmeric<br />12 fresh curry leaves, chopped<br />1 medium yellow onion, diced<br />6 cloves garlic, minced<br />6 <span id="SPELLING_ERROR_6" class="blsp-spelling-error">chiles</span>, minced (or to taste)<br />4 potatoes, diced<br />6 cups fresh or frozen pumpkin, <span id="SPELLING_ERROR_7" class="blsp-spelling-error">large</span> diced<br />1 cup vegetable broth<br />1 Tbs <span id="SPELLING_ERROR_8" class="blsp-spelling-error">jaggery</span> or agave nectar<br />1 tsp coriander<br />1 tsp salt, or to taste<br />1/4 tsp black pepper<br />1/2 tsp cayenne pepper<br />12 fresh curry leaves, chopped<br /><br />Heat oil in a large, deep skillet or wok over medium-high flame. Add mustard seeds and cook 30 seconds until they begin to pop. Add cumin seeds, <span id="SPELLING_ERROR_9" class="blsp-spelling-error">urad</span> <span id="SPELLING_ERROR_10" class="blsp-spelling-error">dal</span>, turmeric, and curry leaves. Cook 30 more seconds until the <span id="SPELLING_ERROR_11" class="blsp-spelling-error">dal</span> begin to brown. Add onion and saute 5 minutes until lightly golden and softened. Add the garlic and <span id="SPELLING_ERROR_12" class="blsp-spelling-error">chiles</span> and saute 1 minute to slightly brown. Add potatoes and pumpkin and saute 5 minutes (adding a few Tbs of water if too dry). Add broth, <span id="SPELLING_ERROR_13" class="blsp-spelling-error">jaggery</span>, salt, pepper, coriander, and cayenne. Bring to a boil; cover and reduce to a simmer for 20-25 minutes until the potatoes are tender and the liquid has reduced by at least half. Add the second batch of curry leaves and cook 5 more minutes, uncovered. Season/salt to taste and serve. Goes great with rice, <span id="SPELLING_ERROR_14" class="blsp-spelling-error">roti</span>, pickle, and chutneys!<br /><br />And here's my Tamarind-Date Chutney...I'm obsessed and I think you will be, too!<br /><br /><strong><u>Tamarind-Date Chutney</u> (makes 1 qt, feel free to half if desired)</strong><br />1/2 cup tamarind concentrate<br />1/2 cup dates, chopped<br />1/4 cup <span id="SPELLING_ERROR_15" class="blsp-spelling-error">jaggery or agave nectar</span><br />Juice of 1 lemon<br />2 cloves garlic, minced<br />1/4 cup onion, diced<br />1/2" ginger, minced<br />1 <span id="SPELLING_ERROR_16" class="blsp-spelling-error">chile</span>, minced<br />1/4 tsp cayenne, or to taste<br />1 Tbs vegetable oil<br />3 cardamom pods, crushed<br />1 tsp cumin seeds<br />1/2 tsp salt<br />3 cups water<br /><br />Combine all ingredients in a medium pot. Bring to boil over medium-high heat. Cover and reduce to low; simmer 30 minutes until reduced and thickened. Use an immersion blender to puree until smooth, or pour into a blender and puree (being careful as it will be very hot). Serve at room temperature or chilled.Laurahttp://www.blogger.com/profile/07653485183776921150noreply@blogger.com3tag:blogger.com,1999:blog-108522447011597818.post-78970761909961409542011-02-04T21:12:00.006-06:002011-02-04T21:24:06.405-06:00Aloo Palak Two WaysI had potatoes and spinach...what better to do than make <strong><span id="SPELLING_ERROR_0" class="blsp-spelling-error">Aloo</span> <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Palak</span></strong> (Indian potatoes and spinach)?! I made it twice in a row, but two different ways: one in the North Indian style, a <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">creamy</span>, saucy curry with <span id="SPELLING_ERROR_3" class="blsp-spelling-error">garam</span> <span id="SPELLING_ERROR_4" class="blsp-spelling-error">masala</span>, ginger, soy yogurt, and <span id="SPELLING_ERROR_5" class="blsp-spelling-error">Kashmiri</span> chili powder. The North version was modified from the blog <a href="http://www.honeywhatscooking.com/2010/02/aloo-palak-potatoes-cooked-in-creamy.html"><strong>Honey, What's Cooking?</strong>, </a>which has tons of awesome (and <span id="SPELLING_ERROR_6" class="blsp-spelling-error">veganizable</span>) Indian recipes! I served this with some homemade <span id="SPELLING_ERROR_7" class="blsp-spelling-error"><strong>naan</strong></span> and <strong>cilantro-mint chutney</strong>. <span id="SPELLING_ERROR_8" class="blsp-spelling-error">Mmmmmm</span>....<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjADPk9PBcnH0fTJYoRrlbyZcGpOEYcA11iAOCRaJxQYxzWWLd9Q0iXKoLqzb9BIfyQYxuS2VMlIR9Rs8Jf-FEKncJ-riTaZ-OSBKf09fjAs0gsfZ98AqPGSM3RSXFM0XXR-WkqZuTf70I/s1600/aloo+palak+2.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 278px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5570038433417837874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjADPk9PBcnH0fTJYoRrlbyZcGpOEYcA11iAOCRaJxQYxzWWLd9Q0iXKoLqzb9BIfyQYxuS2VMlIR9Rs8Jf-FEKncJ-riTaZ-OSBKf09fjAs0gsfZ98AqPGSM3RSXFM0XXR-WkqZuTf70I/s400/aloo+palak+2.JPG" /></a> The second version of my <strong><span id="SPELLING_ERROR_9" class="blsp-spelling-error">Aloo</span> <span id="SPELLING_ERROR_10" class="blsp-spelling-error">Palak</span></strong> was in the South Indian style, a dried curry with mustard seeds, curry leaves, coconut, and lots of <span id="SPELLING_ERROR_11" class="blsp-spelling-error">chiles</span>. This recipe came from the fantastic <strong><em>660 Curries</em></strong> cookbook by <span id="SPELLING_ERROR_12" class="blsp-spelling-error">Raghavan</span> <span id="SPELLING_ERROR_13" class="blsp-spelling-error">Iyer</span>. I can't get over this book! I served this spicy dish with whole wheat <strong><span id="SPELLING_ERROR_14" class="blsp-spelling-error">roti</span></strong> and <strong>Avocado Chutney</strong>, also from <strong><em>660 Curries</em></strong>. It's like Indian guacamole--with curry leaves, tamarind, <span id="SPELLING_ERROR_15" class="blsp-spelling-error">chiles</span>, mustard seeds, coconut oil! Genius!<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbyuETJf0MujiItQkZAgPgvMfyGZFGjxiTPdkG1Snr9rP8OUO1Sfe23iNFS_Sp1IUDUJft2uDkFTZ6zsEYKc0cogyubORgjZeleJ7jnR0oFuTiJj0fsEjmFKJ6uWhZUpc9pLL3mMhrntM/s1600/aloo+palak+1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 288px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5570038429591861010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbyuETJf0MujiItQkZAgPgvMfyGZFGjxiTPdkG1Snr9rP8OUO1Sfe23iNFS_Sp1IUDUJft2uDkFTZ6zsEYKc0cogyubORgjZeleJ7jnR0oFuTiJj0fsEjmFKJ6uWhZUpc9pLL3mMhrntM/s400/aloo+palak+1.JPG" /></a></div><br />If this were a contest, I guess it would be a tie....both were incredible! Hopefully you can get your hands on some potatoes and spinach soon, because you NEED to eat some <span id="SPELLING_ERROR_16" class="blsp-spelling-error">Aloo</span> <span id="SPELLING_ERROR_17" class="blsp-spelling-error">Palak</span> asap!Laurahttp://www.blogger.com/profile/07653485183776921150noreply@blogger.com2tag:blogger.com,1999:blog-108522447011597818.post-86000925647951548232011-02-01T18:49:00.006-06:002011-02-01T19:07:49.869-06:00Blizzard Tomato Soup!It's a freaking blizzard here in the Midwest. So I am snowed in....for a while. The only cure for cabin fever? Grilled <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Cheeze</span> and Tomato Soup, of course! And plenty of <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Netflix</span>/<span id="SPELLING_ERROR_2" class="blsp-spelling-error">Hulu</span>/Twilight Saga/<span id="SPELLING_ERROR_3" class="blsp-spelling-error">Facebooking</span>/Lost Boys to keep me entertained indoors! Here's my yummy tomato soup recipe. I add a potato to increase the creaminess and <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">thickness</span> of the soup without having to add much margarine or "cream" to keep it lower in fat. This is simply delicious and is just begging to have a pesto grilled <span id="SPELLING_ERROR_5" class="blsp-spelling-error">cheeze</span> (made with <span id="SPELLING_ERROR_6" class="blsp-spelling-error">Daiya</span> cheddar!) dipped into it. So perfect together, I can't even believe it!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAF3SyJwQqj99vCjtPIvb6j48tN0gf66a4ZLBChiTMOrPWS10ZSxfjyzH-WaH_2XJjtd6vEuYY4ve8VI-L7fKVln0R_mzzqnU3JPJ-qBWYMLQD1P4Hrp5vXFSXU1lEQtuIwt2LDjq1LtY/s1600/blizzard+tomato+soup.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5568889457116974562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAF3SyJwQqj99vCjtPIvb6j48tN0gf66a4ZLBChiTMOrPWS10ZSxfjyzH-WaH_2XJjtd6vEuYY4ve8VI-L7fKVln0R_mzzqnU3JPJ-qBWYMLQD1P4Hrp5vXFSXU1lEQtuIwt2LDjq1LtY/s400/blizzard+tomato+soup.JPG" /></a> <strong><u>Blizzard Tomato Soup</u> (serves 4-6)</strong><br />2 Tbs vegetable oil or margarine<br />1 medium yellow onion, diced<br />3 cloves garlic, minced<br />optional: 1 jalapeno pepper, minced<br />1 tsp cumin powder<br />1 tsp paprika<br />Pinch cayenne<br />1 Tbs dried thyme<br />1 medium potato, small diced<br />1 Tbs white wine or white wine vinegar<br />1 cup vegetable broth<br />2-15 oz cans crushed tomatoes, not drained plus 1 can worth of water<br />1/2 tsp black pepper<br />1/4 tsp white pepper<br />1/2 tsp salt, and to taste<br />Pinch nutmeg<br />1 tsp onion powder<br />1/4 tsp garlic powder<br />1/4 cup almond milk or non-dairy milk of choice<br /><br />In a medium pot, heat oil or margarine over medium-high heat. Add onion and saute 5 minutes until softened and lightly browned. Lower heat to medium and add <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">garlic</span>. Cook 1 minute to brown. Add jalapeno (if using), cumin, paprika, cayenne, and thyme, as well as the diced potato. Cook 30 seconds to toast spices. <span id="SPELLING_ERROR_8" class="blsp-spelling-error">Deglaze</span> pan by adding wine and vegetable stock. Bring to a boil and cook, covered, for 10 minutes. Add canned tomatoes, water, black and white peppers, salt, onion and garlic powders, and nutmeg. Simmer over low heat, uncovered, for 5 minutes. Add almond milk and puree using an immersion blender. If using a regular blender, you will need to blend this in batches. Puree until smooth. Return to heat and cook 5 more minutes. Salt and pepper to taste. Serve hot with a gooey grilled <span id="SPELLING_ERROR_9" class="blsp-spelling-error">cheeze</span> or simply lots of crispy crackers!Laurahttp://www.blogger.com/profile/07653485183776921150noreply@blogger.com3tag:blogger.com,1999:blog-108522447011597818.post-35377960853800723442011-01-27T20:06:00.005-06:002011-01-27T21:13:39.007-06:00South Indian-Style Moong Dal and Vegetable PoriyalIf I had to choose....and really, when would I ever have to....I would have to say I prefer <a href="http://en.wikipedia.org/wiki/South_Indian_cuisine">South Indian </a>food to <a href="http://en.wikipedia.org/wiki/North_Indian_cuisine">North Indian</a>. I don't mean to offend; that's just my opinion. I love them both, obviously! It does seem to me that North Indian cuisine is more popular here in the states, at least judging from the menus at most Indian restaurants I've been to. But as for me, I'm in love with the powerful mango pickle, mustard seeds, curry leaves, spicy chiles, hearty lentils, tangy tamarind and sweet coconut that shine in South Indian cooking. And that's just a short list...did I mention dosa??? Anyway, here is my white girl attempt at capturing those wonderful flavors and techniques, while also using just what I had in my kitchen. I think I could make this every day. It's been three days in a row already! I served mine with homemade roti (whole wheat flatbread) and a yellow tomato and apple chutney I canned in the early fall. Try serving it with your favorite sides and condiments!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAwVSviLqNDs8i3DOALkR5mKnaIl6AJGMZz2acHhQhAYkeHzZY4x9d8mcsuL7T_kQ5THt_xQVDNVNIa8y8xCNDDdDpijRCO9KhFvIAM4B5TkWABurXfv4_MRlhHkSgj6iFJqLfdcScYic/s1600/CIMG4166.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567052733729344882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAwVSviLqNDs8i3DOALkR5mKnaIl6AJGMZz2acHhQhAYkeHzZY4x9d8mcsuL7T_kQ5THt_xQVDNVNIa8y8xCNDDdDpijRCO9KhFvIAM4B5TkWABurXfv4_MRlhHkSgj6iFJqLfdcScYic/s400/CIMG4166.JPG" /></a><u> </u><strong><u>South Indian-Style Moong Dal and Vegetable Poriyal</u> (serves 4-6)</strong><br />1 cup moong dal, rinsed<br />8 cups vegetable broth or water<br />2 Tbs vegetable oil<br />2 Tbs black mustard seeds<br />1/2 Tbs cumin seeds<br />2 tsp moong dal<br />12 curry leaves, roughly chopped<br />1 medium onion, diced<br />3 carrots, diced<br />1 red bell pepper, sliced into strips<br />6 cloves garlic, minced<br />4 green Thai chiles<br />2 cups shredded coconut (unsweetened)<br />2 tsp turmeric<br />1/2 tsp ground cumin<br />1/2 tsp ground coriander<br />1/4 tsp cayenne pepper (or to taste)<br />1/2 tsp salt (or to taste)<br />1 tsp ground black pepper<br />12 curry leaves, roughly chopped<br />1 cup green peas, frozen or fresh<br /><br />Bring moong dal and broth to a boil. Reduce to medium-low and let cook for 30 minutes, until the dal are tender but not mushy. Meanwhile, prepare the rest of the curry.<br />Combine the onions, carrots, bell pepper, garlic, chiles, coconut, turmeric, ground cumin, coriander, cayenne, salt, pepper, and curry leaves in a large bowl. Stir to combine well and set aside.<br />In a large wok or deep pan, heat vegetable oil over medium heat. Add the mustard seeds and let cook about 1 minute, until they start to sizzle. Add the cumin seeds and 2 tsp moong dal and cook for another 2-3 minutes. Add the curry leaves and cook 2 more minutes. Add the vegetable and spice mixture. Saute for 10-12 minutes, until the vegetables have begun to soften and the mixture has cooked down slightly. Add the cooked moong dal, with about 1 cup of its cooking liquid to the pan. Stir well and reduce to a simmer; cover and let cook for 10 more minutes. Fold in the peas, salt and pepper to taste and let cook 2 more minutes to warm the peas. Serve hot with roti or other flatbread, chutneys and pickles.Laurahttp://www.blogger.com/profile/07653485183776921150noreply@blogger.com3tag:blogger.com,1999:blog-108522447011597818.post-43942379001987565242011-01-19T21:33:00.003-06:002011-01-19T21:56:34.351-06:00Peas to Please: Saag MatarContinuing with my Indian food obsession is the super tasty and healthy <strong><span id="SPELLING_ERROR_0" class="blsp-spelling-error">Saag</span> <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Matar</span></strong>, which is a curry of greens, peas, and lots of amazing spices (<span id="SPELLING_ERROR_2" class="blsp-spelling-error">saag</span>=greens, <span id="SPELLING_ERROR_3" class="blsp-spelling-error">matar</span>=peas. <span id="SPELLING_ERROR_4" class="blsp-spelling-error">fyi</span>.). I adapted this recipe from a wonderful Indian cookbook called <a href="http://www.amazon.com/Cuisines-India-Tradition-Regional-Cooking/dp/0060935189"><em>Cuisines of India</em> by <span id="SPELLING_ERROR_5" class="blsp-spelling-error">Smila</span> Chandra</a>. I love this cookbook! Creative yet traditional recipes, beautiful illustrations, clear and educational explanations of ingredients and interesting history of cuisines throughout different regions of India. Lots to love, except there are no pictures. So, if you're really into pictures in a cookbook, I'm warning you ahead of time...but try it anyway! It's wonderful!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbYeKHT-_tBfSxPzYNnM3HhFcn7MUBjtp6-aY1HgBOtxB-B3l8q84uCPfvPza00DFOnXzc6dcHuV-E6IFD-vBG2iJcx5qP8bnONFtisic8hxlRcO_JnOwhhi2hpLBJKAoobPhrypk2ps/s1600/CIMG4109.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 291px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5564107479172854466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbYeKHT-_tBfSxPzYNnM3HhFcn7MUBjtp6-aY1HgBOtxB-B3l8q84uCPfvPza00DFOnXzc6dcHuV-E6IFD-vBG2iJcx5qP8bnONFtisic8hxlRcO_JnOwhhi2hpLBJKAoobPhrypk2ps/s400/CIMG4109.JPG" /></a>I served this chunky, spicy curry with brown <span id="SPELLING_ERROR_6" class="blsp-spelling-error">basmati</span> rice, whole wheat <span id="SPELLING_ERROR_7" class="blsp-spelling-error">roti</span> bread (I bought it <span id="SPELLING_ERROR_8" class="blsp-spelling-error">pre</span>-made at the Indian grocery store. I'm a cheater.), and a mango-<span id="SPELLING_ERROR_9" class="blsp-spelling-error">gunda</span> pickle. <span id="SPELLING_ERROR_10" class="blsp-spelling-error">Gunda</span> is an Indian berry that, when pickled, is reminiscent of a green olive, but sweeter. It has a pit, so be careful! Anyway, this curry is so great, it should please just about everyone....except for those crazy pea-haters, of course!<br /><br /><strong><u><span id="SPELLING_ERROR_11" class="blsp-spelling-error">Saag</span> <span id="SPELLING_ERROR_12" class="blsp-spelling-error">Matar</span> (Indian Greens and Peas)</u> serves 6-8</strong><br /><em><span style="font-size:85%;">adapted from Cuisines of India<br /></span></em><br />1 bunch fresh greens, such as mustard greens or kale, chopped<br />1 bunch fresh spinach, chopped<br />2 Tbs vegetable oil<br />1 tsp cumin seed<br />1 large onion, diced<br />4 cloves garlic, minced<br />1 cup diced tomatoes, canned or fresh if it's summer<br />1/2 tsp salt, to taste<br />1/2 tsp ground coriander<br />1/2 tsp ground cumin<br />1 tsp turmeric<br />1/2 tsp cayenne pepper, to taste<br />1 tsp <span id="SPELLING_ERROR_13" class="blsp-spelling-error">garam</span> <span id="SPELLING_ERROR_14" class="blsp-spelling-error">masala</span>, homemade or store-bought<br />2 cups frozen or fresh green peas--not canned!<br />1/2 cup water or vegetable broth<br /><br />In a large wok or deep pan, heat oil over medium high heat. Add cumin seeds and cook 30-60 seconds, until they start to pop. Add the onion and garlic, and saute 3-5 minutes until lightly browned. Stir in the tomatoes and spices and cook for 3-5 minutes, to allow the tomatoes to cook down slightly. Stir in the greens, peas, and water and reduce to a simmer. Cover pan and let cook for 10-15 minutes, until the greens have cooked down and the sauce has thickened. Salt and pepper to taste, add more spice if you're so inclined...I know I am! Serve immediately with rice, <span id="SPELLING_ERROR_15" class="blsp-spelling-error">roti</span> and plenty of chutneys!Laurahttp://www.blogger.com/profile/07653485183776921150noreply@blogger.com7tag:blogger.com,1999:blog-108522447011597818.post-70381882417412398962011-01-06T21:35:00.003-06:002011-01-06T22:00:27.757-06:00Eat Your Greens: Saag Tofu "Paneer"The Indian food saga continues with a fabulous and healthy dish: <strong>Saag Paneer</strong>! Traditionally, this is made with the Indian soft cheese, paneer, but the dairy can easily be substituted with tofu. I used firm tofu since that's what I had, but I'm betting soft would give an even more "real" texture closer to the traditional cheese cubes. "Saag" is the Indian word for greens, here I used collard and mustard greens, but you can use any greens you like and it would still be delicious!<br /><br />I've adapted this recipe from the HUGE and amazing cookbook, <em>660 Curries </em>by Raghavan Iyer (probably should've added a sixth recipe. just sayin). This book is packed full of all sorts of curries, especially vegetables and legumes, as well as appetizers, rice, breads, drinks and desserts. All of the meat and dairy dishes can easily be made vegan, too! I have it checked out from the library, but I think this might need to be on my "to-buy" list now! <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3NkAIda8bRixUYhicFJp5DGg8HJeHjCgwFXhisOIWZd1hMqhwvp1tzXDzBEhyphenhyphenU6CpYcZZhyUMM9uVcP5DtBzVjmyDfEKzoEg9Qg_AeR9Dg-9yC8eZsbEC370me70fWG0KEZaEQ0CTkQg/s1600/CIMG4096.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 287px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5559283228033053506" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3NkAIda8bRixUYhicFJp5DGg8HJeHjCgwFXhisOIWZd1hMqhwvp1tzXDzBEhyphenhyphenU6CpYcZZhyUMM9uVcP5DtBzVjmyDfEKzoEg9Qg_AeR9Dg-9yC8eZsbEC370me70fWG0KEZaEQ0CTkQg/s400/CIMG4096.JPG" /></a><strong><u> Saag Tofu "Paneer"</u></strong><br />adapted from <em>660 Curries</em> and various internet sites<br /><br />2 Tbs vegetable oil<br />1 large red onion, thinly-sliced<br />6 cloves garlic, minced<br />3" fresh ginger, minced<br />1/2 tsp turmeric<br />1/2 tsp coriander<br />1/2 tsp cumin<br />1/2 tsp ground black pepper<br />1/8 tsp ground cloves<br />2 cardamom pods, ground (or 1/4 tsp)<br />2 Tbs tomato paste<br />1 cup warm water<br />3-4 bay leaves<br />2 Thai chilis, minced (or 1/2 tsp cayenne pepper)<br />2 bunches greens, chopped<br />1 tsp salt<br />1 lb tofu, pan-fried<br />1/2 cup vegan creamer or coconut cream<br />1/2 tsp garam masala (homemade or store-bought)<br /><br />Heat oil in a large wok or deep skillet over medium-high heat. Add onion, garlic, and ginger and cook 5 minutes, until the onions have softened and are golden brown. Remove from heat and add spices turmeric through cardamom to the onion mixture and stir to coat the onion mixture. Place in a blender along with the tomato paste and 1/ 4 cup water. Pulse to form a thick paste. Add puree back to the pan. Rinse the blender out with the 3/4 cup water to get all the spices out, and add the rinse water to the pan as well. Return skillet to stove over medium heat, and add bay leaves, chilis, and greens; stir well to combine. Cover pan and reduce heat to low. Let greens cook 5-10 minutes until slightly wilted. Stir in salt, tofu, "cream" and garam masala. Let simmer 2-3 more minutes. Remove bay leaves and serve.<br />Serve with rice, chutneys, pickle and roti or naan.<br /><br />I served mine with brown basmati rice and <strong>Makkai Ki Roti</strong>, a cornmeal-based roti bread. It's so good!! The bitter greens and creamy sauce go perfectly with the sweetness of corn and chewiness of roti bread! That recipe is also in 660 Curries. It's seriously a must-have!Laurahttp://www.blogger.com/profile/07653485183776921150noreply@blogger.com1tag:blogger.com,1999:blog-108522447011597818.post-69358087348583051972011-01-05T10:03:00.003-06:002011-01-05T10:21:12.454-06:00I've Got a Crush......on Indian food! I have fallen in love with the wonderful flavors, varied textures, and interesting ingredients of Indian cuisine, so I've been making a lot of it lately. A whole lot. I checked out three Indian cookbooks from the library and have been researching it on the <span id="SPELLING_ERROR_0" class="blsp-spelling-error">internet</span>. I'm kind of <span id="SPELLING_ERROR_1" class="blsp-spelling-error">nerding</span> out about it. Anyway, here is one of my favorite dishes I've made so far, <strong>Cabbage <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Thoran</span></strong>. It's a dry curry with lots of mustard seeds and shredded coconut laced into simmered cabbage and spices. I've adapted it from a wonderful cookbook, <em>Cuisines of India</em>, and I'm just crazy about it! <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5558733563647687650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nowvn_tVLXjdCJdGtsUNrAMP6BWWbtHz0hi4b1ArnDi_vlOPSPCzEYts92fKeYqFyWiaTuYrus2oeEbnUGiVtShgcU6hN72cbNlUJx2RjWCqNNYrPBgGOYYmf073AbmsikiLVkgK9MQ/s400/cabbage+thoran.bmp" /><strong><u>Cabbage <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Thoran</span></u> (serves 6-8 with other dishes)</strong><br />Adapted from<em> Cuisines of India</em> and various <span id="SPELLING_ERROR_4" class="blsp-spelling-error">internet</span> sites<br /><br />2 cups shredded unsweetened coconut<br />4 cups cabbage, shredded<br />2 Thai <span id="SPELLING_ERROR_5" class="blsp-spelling-error">chilis</span>, minced<br />4 cloves garlic, minced<br />1/2 tsp salt (or to taste)<br />1/2 tsp turmeric<br />1/2 tsp cayenne pepper<br />1/2 tsp black pepper<br />1/2 tsp coriander<br />1/2 tsp ground cumin<br />10 fresh curry leaves, chopped (if unavailable, use Thai basil leaves)<br />2 Tbs vegetable oil<br />2 Tbs black mustard seeds<br />10 fresh curry leaves,chopped (or use 4 dried bay leaves)<br />1 large onion, diced<br />2 cups cooked yellow split peas--optional, to make as a main dish<br /><br />In a large mixing bowl, combine the coconut, cabbage, <span id="SPELLING_ERROR_6" class="blsp-spelling-error">chilis</span>, garlic, salt, spices (turmeric through cumin), and curry leaves. Stir to mix well.<br />In a large wok or deep pan, heat oil over medium-high heat. Add mustard seeds to the pan and cook 30 seconds to 1 minute, until they sizzle and begin to pop. Add the curry leaves and onions and saute 3-5 minutes, until the onion softens and begins to brown. Add cabbage mixture to the pan and cook 8-10 minutes, until the cabbage has softened and cooked down a bit. You may need to add water, a few tablespoons at a time, during the cooking process if the mixture becomes too dry. Fold in the cooked split peas and add 1/2 cup water. Reduce heat to low and cover pan; let simmer for 3-5 minutes until the mixture has thickened slightly. Top with sprigs of fresh cilantro and serve with <span id="SPELLING_ERROR_7" class="blsp-spelling-error">basmati</span> rice, <span id="SPELLING_ERROR_8" class="blsp-spelling-error">roti</span>, and plenty of pickle and chutneys.<br /><br />I served mine with hot mango pickle and a cooling cilantro <span id="SPELLING_ERROR_9" class="blsp-spelling-error">raita</span>! Balance!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqUHupBFeFSezKbIp-2dCMMfC0pgVlESv0M9OH5XfTvCrJLa1dYGXQ1fcFM_ZLrEOlkYF2x2Wg-H1HwykM5SnZjlOqKErsAOt1XgCRP0RSYQky99kSGQcB5YYGnZEAAt3sRAwt8NBCJaA/s1600/chutney+and+pickle.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5558733567928039202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqUHupBFeFSezKbIp-2dCMMfC0pgVlESv0M9OH5XfTvCrJLa1dYGXQ1fcFM_ZLrEOlkYF2x2Wg-H1HwykM5SnZjlOqKErsAOt1XgCRP0RSYQky99kSGQcB5YYGnZEAAt3sRAwt8NBCJaA/s400/chutney+and+pickle.bmp" /></a> For this, and many, Indian recipes you will likely have to take a trip to your local Indian or Asian market. Those places are like field trips for me, they're so great...I get sucked in for at least an hour every visit!Laurahttp://www.blogger.com/profile/07653485183776921150noreply@blogger.com2tag:blogger.com,1999:blog-108522447011597818.post-8411605975436335842011-01-03T21:09:00.005-06:002011-01-03T21:22:07.286-06:00Playing Catch-Up: Christmas Food!WOW. I just realized I haven't posted in two whole months! That's slightly embarrassing, and just a bummer because I love blogging! I've been super busy with the holidays, traveling, and working, but my resolution for the new year is to blog regularly again! And that means taking pictures of my food again, too! I finally got my camera working, so that will be easier than just using my phone! Now I've just got to get back into the discipline of blogging. I'm making lots of good food....I'll just have to prove it now!<br /><br />To get things rolling, I'll show you my Christmas dinner...it was super traditional, which is how I usually like my holiday meals, and it was fantastic!!<br /><br />The usual suspects (at least in the vegan world!): <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Tofurkey</span> Roast, with roasted veggies, mashed potatoes and mushroom gravy, garlic-roasted <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">Brussels</span> sprouts, citrus cranberry sauce, and olive bread. Duh.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlPHTII7GQ6bOxx9wFgtXrVBKCllG5ze33pIuWFYHjAzVNYw4IJ6AlEkX4JSCo_3h2RJBtkouV-k28MeW6qNh437MIuh3InR5Wh5H4NyPTK-Vtw3KVEok_RYT3ke0jyc_eVsqqhgo-lBc/s1600/christmas+meals.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 221px; DISPLAY: block; HEIGHT: 166px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5558163209141178050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlPHTII7GQ6bOxx9wFgtXrVBKCllG5ze33pIuWFYHjAzVNYw4IJ6AlEkX4JSCo_3h2RJBtkouV-k28MeW6qNh437MIuh3InR5Wh5H4NyPTK-Vtw3KVEok_RYT3ke0jyc_eVsqqhgo-lBc/s400/christmas+meals.jpg" /></a> And for dessert, Christmas cookies out the wazoo!<br /><div>Clockwise from the left: Almond Crescents (adapted from Martha Stewart's recipe), Rocky Road Cookies (from Vegan Cookies Invade Your Cookie Jar) with the modification of subtracting white chocolate chips and adding Dandies vegan <span id="SPELLING_ERROR_2" class="blsp-spelling-error">marshmallows</span>!!, Vegan Caramel Delight Cookies--made with shredded sweet potatoes, my recipe <a href="http://peacebypastries.blogspot.com/search?q=caramel+delights">here,</a> and <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Chai</span> Chocolate Chip Shortbread from <span id="SPELLING_ERROR_4" class="blsp-spelling-error">VCIYCJ</span>. I loved them all so much, I think I ate a dozen cookies on Christmas day. It had to be done!! If I had to pick a favorite....well, I just can't!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2RpGZu7ne24FnFY_q-f2RYrmGsH9UPklK91zUB6OznSn-kFthl3h0DCxzqJF5NsjuiVGLHosGCoigCG4EhXy1OH8WAPHPfDd-zj0W13fk5G8RNxDLALgYqgBfqkdRiyLHv6PhNekJwdo/s1600/christmas+cookies.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 221px; DISPLAY: block; HEIGHT: 166px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5558163198362813426" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2RpGZu7ne24FnFY_q-f2RYrmGsH9UPklK91zUB6OznSn-kFthl3h0DCxzqJF5NsjuiVGLHosGCoigCG4EhXy1OH8WAPHPfDd-zj0W13fk5G8RNxDLALgYqgBfqkdRiyLHv6PhNekJwdo/s400/christmas+cookies.jpg" /></a> Hope all your holidays were wonderful, too! Now it's back to normal life--and back to blogging for me!</div>Laurahttp://www.blogger.com/profile/07653485183776921150noreply@blogger.com3tag:blogger.com,1999:blog-108522447011597818.post-9625596315317799082010-11-02T13:38:00.006-05:002010-11-02T13:55:22.164-05:00Cookbook Recommendation: Babycakes NYC Cookbook!First order of business: it' Vegan <span id="SPELLING_ERROR_0" class="blsp-spelling-error">MoFo</span> again! For you non blog nerds, that stands for the Vegan Month of Food, in which vegan <span id="SPELLING_ERROR_1" class="blsp-spelling-error">bloggers</span> get really jazzed on blogging and try to blog as much as they possibly can within the month of November. It technically started yesterday, but I was out of town (lame excuse, I know!) but I'm back and ready to blog!<br /><br />For this year's <span id="SPELLING_ERROR_2" class="blsp-spelling-error">MoFo</span>, I am going to try to do a few cookbook recommendations per week since I love/collect/<span id="SPELLING_ERROR_3" class="blsp-spelling-error">readthemliketheyareactualbooks</span> vegan cookbooks. For the first selection, I want to talk about the <span id="SPELLING_ERROR_4" class="blsp-spelling-error">Babycakes</span> NYC Cookbook, written by Erin <span id="SPELLING_ERROR_5" class="blsp-spelling-error">McKenna</span>, the owner of the <a href="http://www.babycakesnyc.com/"><span id="SPELLING_ERROR_6" class="blsp-spelling-error">Babycakes</span> NYC bakery</a>. Last time I was in New York, I went there at least once a day for a whole week. This place is serious about vegan baked goods, and it is a huge blessing that Erin was kind enough to give us some of her secrets in this cute and fun-to-read cookbook. <span id="SPELLING_ERROR_7" class="blsp-spelling-error">Babycakes</span> is totally vegan, but that's not even the best part (well, it really is I guess)...they are extremely health-conscious, too! <span id="SPELLING_ERROR_8" class="blsp-spelling-error">Babycakes</span> is almost exclusively gluten-free, except a few recipes that use spelt flour; they also use mostly agave nectar to sweeten they're treats, with only a few desserts that have organic evaporated cane juice used; and...yes, there is more....they bake with coconut oil as their oil of choice, instead of refined oils. Could this get any better? Well, yes, they have frosting shots at the bakery...but we're talking about the book here! :)<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5535024703125067426" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMOgILzkF8wTFKJZ6vVygtrloamGwJAgInEz6iflkoiUw3596OVQmGxzey42Clbmdpa0Or2SV5W-aejD0CocNrYIJHhb6-K4uiDIn5epMZ7LulErdMXf-clyAhojV2oOEUFzRoADp8S08/s400/babycakes+cookbook.jpg" />I have made a few of the recipes from the book so far, and they've all turned out great! The ingredients are more expensive, but oh so worth it when you taste the baked goods and when you think about how much better they are for you! And they people you share them with (yeah, right)!<br /><br />Here's the Cornbread.....<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-nzR-7o42PXC0S6Nfqs83F0Ehh1mbzg6Yh6VAJoLB6Ef46tBx0vPukouJZL9p7Wn3Kp4Q1xqbfONIHKXQU63ZjrlDvA4PsWK9dvtg1S_sTnCwRAeT1z9EAZIcaMhj-4t5cZSbXw-DyHc/s1600/babycakes+cornbread.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 248px; DISPLAY: block; HEIGHT: 189px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5535024708947561746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-nzR-7o42PXC0S6Nfqs83F0Ehh1mbzg6Yh6VAJoLB6Ef46tBx0vPukouJZL9p7Wn3Kp4Q1xqbfONIHKXQU63ZjrlDvA4PsWK9dvtg1S_sTnCwRAeT1z9EAZIcaMhj-4t5cZSbXw-DyHc/s400/babycakes+cornbread.jpg" /></a> And the Spelt Biscuits (coconut oil makes them all buttery and stuff. <span id="SPELLING_ERROR_9" class="blsp-spelling-error">mmm</span>.)....<br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn8v5MyYyUROwI8AqUa99aAYI6_95jS48FkyVNlHGSlg0t7PhfWoEUrc_bV9e65IKsiUPuin63UKXkapYuqU12DZyGCxI1jWsoKGHtO2r1U-ZKosW5HtQI-vnECy7_IO5ofagLADu7XGw/s1600/babycakes+biscuits.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 148px; DISPLAY: block; HEIGHT: 171px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5535024697848342498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn8v5MyYyUROwI8AqUa99aAYI6_95jS48FkyVNlHGSlg0t7PhfWoEUrc_bV9e65IKsiUPuin63UKXkapYuqU12DZyGCxI1jWsoKGHtO2r1U-ZKosW5HtQI-vnECy7_IO5ofagLADu7XGw/s400/babycakes+biscuits.jpg" /></a> I have also made a modified version of the Pumpkin Muffins, turned into Pumpkin Bread, which I blogged about in my previous post. </div><div> </div><div>All in all, I would say anyone who is vegan, health-conscious or gluten intolerant, or who loves to bake should get this book! Bonus, there is a picture and a little blurb about the adorable Jason <span id="SPELLING_ERROR_10" class="blsp-spelling-error">Schwartzman</span> in the book! He's vegan! And a <span id="SPELLING_ERROR_11" class="blsp-spelling-error">hottie</span>! </div></div>Laurahttp://www.blogger.com/profile/07653485183776921150noreply@blogger.com2tag:blogger.com,1999:blog-108522447011597818.post-55378701537558426132010-10-22T11:57:00.005-05:002010-10-22T12:11:55.122-05:00Healthy Pumpkin Bread!Fall in Missouri is beautiful...changing leaves, clear blue skies, crisp breezes....and that means it's definitely that time of year again: time for pumpkin-y baked goods!! I modified this recipe from a <a href="http://www.babycakesnyc.com/">Babycakes NYC </a>recipe for banana bread, since I wanted to make a pumpkin bread that was free of refined sugars, refined oils, and refined flours. I think I succeeded--it tastes amazing! Especially slathered with homemade apple butter and/or almond butter!<br /><br />I processed my own pumpkin that I got at the farmers' market (see how to do it yourself <a href="http://peacebypastries.blogspot.com/2009/11/thanxgiving-part-2-anatomy-of-pumpkin.html">here</a>!) but you can use canned pumpkin if you like...try to get organic if possible, though!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjs-ksftZ_BpbwaM2ZAURVFeqD7L6eAUl6AEZBJ5RDZmHSx6QSTsfzGI2Ir7qD4fLFM6VgzJ8zx6-ubv50opnJMM_0FOPKINFO-N3BGJNxO-QdpHjviOqULjFrqEFHZuzD6-o3_Q5ZHhI/s1600/gf+pumpkin+bread.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 275px; DISPLAY: block; HEIGHT: 204px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5530915702850244914" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjs-ksftZ_BpbwaM2ZAURVFeqD7L6eAUl6AEZBJ5RDZmHSx6QSTsfzGI2Ir7qD4fLFM6VgzJ8zx6-ubv50opnJMM_0FOPKINFO-N3BGJNxO-QdpHjviOqULjFrqEFHZuzD6-o3_Q5ZHhI/s400/gf+pumpkin+bread.jpg" /></a><strong><u>Super Healthy Vegan Pumpkin Bread</u> (gluten-free, soy-free, sugar-free)</strong><br /><em><span style="font-size:85%;">Modified from Babycakes NYC recipe</span></em><br /><br />2 1/2 cups gluten free all-purpose flour (or whole wheat pastry flour if you like)<br />2 tsp baking powder<br />2 tsp baking soda<br />1 tsp sea salt<br />1 tsp xantham gum (use tapioca or arrowroot if unavailable)<br />1 tsp cinnamon<br />1/2 tsp allspice<br />1/2 tsp nutmeg<br />1/4 tsp cloves<br />1/2 c coconut oil, melted<br />2/3 cup agave nectar<br />2/3 cup almond milk<br />1 tsp vanilla extract<br />2 Tbs ground flaxseed + 2 Tbs warm water<br />1 1/2 cup pumpkin puree<br /><br />Preheat oven to 375 F. Lightly oil a loaf pan.<br />In a large bowl, sift together the dry ingredients (flour through cloves). Create a well in the center of the bowl and add in the wet ingredients. Whisk the wet ingredients together and incorporate into the dry ingredients, until completely mixed. Fold in the walnuts.<br />Pour into the oiled loaf pan; the batter is thick, so use a spoon to press the batter all the way down into the pan and ensure all air bubbles are pushed out. Smooth the top and sprinkle with extra cinnamon and walnuts if desired.<br />Bake for 30 minutes, rotate pan 180 degrees in the oven, and bake 20 more minutes, until an inserted toothpick comes out clean and the bread springs back slightly when touched.<br />Let cool in the pan at least 30 minutes before removing.Laurahttp://www.blogger.com/profile/07653485183776921150noreply@blogger.com6tag:blogger.com,1999:blog-108522447011597818.post-15612754473316762812010-10-10T17:30:00.006-05:002010-10-10T17:43:01.907-05:00Maple Apple SconesI went apple picking this week and thought scones would be the perfect outlet for my abundance of sweet and juicy apples! These are lovely for an autumn afternoon with tea, slathered with plenty of Earth Balance, of course. They would probably lend themselves well to a nice helping of homemade apple butter as well! I wanted to make a scone recipe that was sweetened only with maple syrup, and it is made with whole grain flour, so they're pretty good for you, too! <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZR_71GrstOWnT_QgXnpWebeMVTfT9EsJ512FBQ_L-LkJTPDHzu_mHOTe_ApuBNImJirB0AAmLJy8gGKnR36ecJox_ubt-numT8CMr6LzjP6jLWdsL3lGIAxmHyVsdDsFclPVH7jE5k10/s1600/apple+scones%27.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5526548475339336514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZR_71GrstOWnT_QgXnpWebeMVTfT9EsJ512FBQ_L-LkJTPDHzu_mHOTe_ApuBNImJirB0AAmLJy8gGKnR36ecJox_ubt-numT8CMr6LzjP6jLWdsL3lGIAxmHyVsdDsFclPVH7jE5k10/s400/apple+scones%27.jpg" /></a> <strong><u>Maple Apple Scones</u></strong> (makes 12 scones)<br />5 cups whole spelt flour (or gluten free baking flour)<br />1 tsp sea salt<br />2 1/2 tsp baking powder<br />1 1/2 tsp baking soda<br />1 tsp cinnamon<br />1/4 tsp allspice<br /><br />1/2 cup vegan margarine, cold<br />1/2 cup vegan non-hydrogenated vegetable shortening, cold<br /><br />3 cups apples, diced small<br /><br />1 cup <span id="SPELLING_ERROR_0" class="blsp-spelling-error">soymilk</span> + whisked with 1/4 cup cornstarch or arrowroot powder<br />1/2 cup pure maple syrup<br />1 tsp vanilla extract<br />1/2 tsp maple extract<br />1 tsp apple cider vinegar<br /><br />1 Tbs oil or melted margarine<br /><br />Preheat oven to 375 F. Line 2 baking sheets with parchment paper.<br />In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and allspice.<br />Cut in the margarine and shortening with a strong fork or pastry cutter until the mixture is crumbly and the margarine/shortening are in tiny pieces.<br />Fold in the diced apples, stirring to coat with the flour.<br />Add in the <span id="SPELLING_ERROR_1" class="blsp-spelling-error">soymilk</span>-cornstarch mixture, maple syrup, extracts, and vinegar. Stir until just combined, being careful to not <span id="SPELLING_ERROR_2" class="blsp-spelling-error">overmix</span>.<br />Turn dough out onto a floured work surface. Form dough into 2 separate rounds, about 2 inches tall and 6 inches across. Slice each round into 6 wedges. Place wedges onto prepared sheet pans, allowing for about 1" between scones. Using a pastry brush, brush tops of scones with oil or margarine. Place in the oven and bake for 30 minutes, checking halfway through to ensure they are rising properly and not burning, etc.<br />Remove from oven when tops are golden and scones are firm to the touch. Allow to cool on the baking sheets for 10 minutes, and then transfer to a cooling rack to finish cooling, or serve warm. Store uneaten scones in an airtight container until ready to use.<br />*If you don't <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">necessarily</span> want to keep these sugar-free, feel free to sprinkle each scone top with some <span id="SPELLING_ERROR_4" class="blsp-spelling-error">turbinado</span> (or other unrefined) sugar after brushing with oil, before baking.Laurahttp://www.blogger.com/profile/07653485183776921150noreply@blogger.com6tag:blogger.com,1999:blog-108522447011597818.post-49354598518455672252010-10-08T17:14:00.012-05:002010-10-08T17:59:05.983-05:00Summer Projects and Such<div align="left">So I haven't blogged in a while. A long while! I decided to kinda take the summer off of blogging (I think I posted, like, twice!) and just cook stuff and eat stuff and relax and whatnot. Ha. But now summer has turned into fall and I'm ready to start blogging again! I'm excited to get back into the groove of blogging and updating and taking pictures and all that jazz! </div><div align="left"><br />A lot of my cooking over the summer was done for cookbook testing, for Carla (of The Vegan Year blog) for her upcoming One Dish Vegan cookbook, and for Bianca (Vegan Crunk blog) for her Cookin' Crunk cookbook. </div><div align="left"><br />Here's some pics! </div><div align="left"> </div><div align="left">First, from Cookin' Crunk (I only remembered to take pics of one thing! boo!):</div><div align="center"><strong></strong> </div><div align="center"><strong>PB Oatmeal Cream Pies</strong></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 124px; DISPLAY: block; HEIGHT: 166px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525810675896766018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmWif2VEFF-7zURMF0Oqtg3a_kqMqVok4jlKYJuOQMxzd0CZpMLTQ4N-kk-ntBRG60bMYeDkS_3VC9C0HOKV8b7jvEpXkLpe3B5Uuuhny-N53jeUXZrGsMN7D09VReY-UJLr7E8FUq2RQ/s400/tester+cream+cookies.jpg" />Then, from One Dish Vegan:<br /><div align="center"><strong>Banana Spelt Waffles</strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGi6DnebAHthyphenhyphenFlWs8aQfVyRj2RV-7uUeBx8mUv7QvKQEB4r0NBbhviXe0SKO30o0uwOm2sCKSGE_ABJk-D2tpuN4f7cman24WImfYc93xNhUXz01dhy8atEGxJQm6f2U2kF2gkJDAnI4/s1600/tester+waffles.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 221px; DISPLAY: block; HEIGHT: 166px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525809314127570290" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGi6DnebAHthyphenhyphenFlWs8aQfVyRj2RV-7uUeBx8mUv7QvKQEB4r0NBbhviXe0SKO30o0uwOm2sCKSGE_ABJk-D2tpuN4f7cman24WImfYc93xNhUXz01dhy8atEGxJQm6f2U2kF2gkJDAnI4/s400/tester+waffles.jpg" /></a><strong>Raspberry Balsamic Glazed Seitan, Cabbage and Pistachio Rice</strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGWuqkUqZy3ELWDcdZQ_TL7uKUHnXDqf4uyPBHxwi7jAAnsYtkeRO1g2dSkVhgCrqz8_GuzqToFCsmY-Fe499hTOiX9NlQIvxMi0Qii6M8sxssdkASUfuuQVeWCsfhS7qK3thrQp64B2M/s1600/tester+seitan+and+rice.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 221px; DISPLAY: block; HEIGHT: 166px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525809311748891618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGWuqkUqZy3ELWDcdZQ_TL7uKUHnXDqf4uyPBHxwi7jAAnsYtkeRO1g2dSkVhgCrqz8_GuzqToFCsmY-Fe499hTOiX9NlQIvxMi0Qii6M8sxssdkASUfuuQVeWCsfhS7qK3thrQp64B2M/s400/tester+seitan+and+rice.jpg" /></a> <strong>Peanut Potato Salad, Mango Orange Tempeh with Ginger</strong><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqXUYJ3Js3q-z9a9XAPsiZFxA4MoSuwFP4v6TSfmhZ1xDkhu4CDP1JoBltVqdeNqQJ0bjS3N2uznMNeN6Vjf8mgfBxUSbyvK-4TbUMrWBWK-U-dIwlTGLPDoVyHMmQh4SlVtx7CbQ6vOU/s1600/tester+potatoes+tempeh.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 221px; DISPLAY: block; HEIGHT: 166px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525809310726721650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqXUYJ3Js3q-z9a9XAPsiZFxA4MoSuwFP4v6TSfmhZ1xDkhu4CDP1JoBltVqdeNqQJ0bjS3N2uznMNeN6Vjf8mgfBxUSbyvK-4TbUMrWBWK-U-dIwlTGLPDoVyHMmQh4SlVtx7CbQ6vOU/s400/tester+potatoes+tempeh.jpg" /></a><br /><div align="center"><strong>Gringa's Tacu Tacu</strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-LlhL44mEUdF_iNuPkkvAfGsoCQTQ4Ix-4ERUQuAjIp71N0RwWv6L1e_PqkCnqqG5bwVoZcE65kgfXyQsfG90TzBg-ERd8QRWj5nALL2jtNHASBAUSb962yy1UrhJeQuWwii0s9BLdw/s1600/tester+quinoa.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 221px; DISPLAY: block; HEIGHT: 166px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525807903453303410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-LlhL44mEUdF_iNuPkkvAfGsoCQTQ4Ix-4ERUQuAjIp71N0RwWv6L1e_PqkCnqqG5bwVoZcE65kgfXyQsfG90TzBg-ERd8QRWj5nALL2jtNHASBAUSb962yy1UrhJeQuWwii0s9BLdw/s400/tester+quinoa.jpg" /></a> </div><br /><div align="center"><strong>Fennel and Rosemary Polenta</strong><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNgpRZkQ2ZCbXZL6jbV-Qng3NxtDV9Z3f3rO0JJ4NLSARZ3PKvBWu9VvdktJ1eCis3MJ4fXPuV470kiww1Mjq-vvhvJR39O55C0mvg0Y9VQz39nJxVHSQSJU8H2-W1yY-zfyA_zuyJeqo/s1600/tester+polenta.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 221px; DISPLAY: block; HEIGHT: 166px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525807903848977810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNgpRZkQ2ZCbXZL6jbV-Qng3NxtDV9Z3f3rO0JJ4NLSARZ3PKvBWu9VvdktJ1eCis3MJ4fXPuV470kiww1Mjq-vvhvJR39O55C0mvg0Y9VQz39nJxVHSQSJU8H2-W1yY-zfyA_zuyJeqo/s400/tester+polenta.jpg" /></a><br /><div align="center"><strong>Tofu with Olives and Basil</strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp-8t1yCubtNuWK5G_mj8UdeOQZ-bb2L0hxp-YPq9ClDUPYMCbPUlpTw1Slm-ffb0Ce5e0Lu5U-d83Ha0DEKPFDSknoPLG22EjjYuxqTRzET7o9gfynJVuXFOe6SB3MPHTqKbUrUTz-Fo/s1600/tester+olive+pasta.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 221px; DISPLAY: block; HEIGHT: 166px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525807273532808354" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp-8t1yCubtNuWK5G_mj8UdeOQZ-bb2L0hxp-YPq9ClDUPYMCbPUlpTw1Slm-ffb0Ce5e0Lu5U-d83Ha0DEKPFDSknoPLG22EjjYuxqTRzET7o9gfynJVuXFOe6SB3MPHTqKbUrUTz-Fo/s400/tester+olive+pasta.jpg" /></a><strong></strong></div><br /><div align="center"><strong>Mojito-Inspired Tofu</strong> </div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigADQ1tvf4ZVDoFLGKKm1ebCJPk3P0MSbJo5R9GHnV_3jsUVpFHoML9pzfqejFU-gw0ZrMoCZYiHFDzucd9BMVOnygbbmScIjaiv33jEJKIjgWHgmTQ6Pzeg0clsriuXRrDRn4aU_XSLA/s1600/tester+mojito+tofu.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 221px; DISPLAY: block; HEIGHT: 166px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525807270609205090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigADQ1tvf4ZVDoFLGKKm1ebCJPk3P0MSbJo5R9GHnV_3jsUVpFHoML9pzfqejFU-gw0ZrMoCZYiHFDzucd9BMVOnygbbmScIjaiv33jEJKIjgWHgmTQ6Pzeg0clsriuXRrDRn4aU_XSLA/s400/tester+mojito+tofu.jpg" /></a></div><br /><div align="center"><strong>Roasted Red Pepper and White Bean Hummus</strong><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_bZiDRvrezDcIUZHaGHC9VTr989fNpuXW_5WjEdQFV4aBAa6zDA7QYmpfeYMdOeKsO4B56ZKjon1L0XA2n0kj6YQaL5o3HWf_hdkpQNOvgo-jVVwfM_OjRcvMQjH08btNUQZcsubSDU/s1600/tester+hummus+spread.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 221px; DISPLAY: block; HEIGHT: 166px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525807269944883586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_bZiDRvrezDcIUZHaGHC9VTr989fNpuXW_5WjEdQFV4aBAa6zDA7QYmpfeYMdOeKsO4B56ZKjon1L0XA2n0kj6YQaL5o3HWf_hdkpQNOvgo-jVVwfM_OjRcvMQjH08btNUQZcsubSDU/s400/tester+hummus+spread.jpg" /></a><br /><div align="center"><strong>Lemon Sour Cream Dressing, on greens</strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0CBRQDjKgfDG8sb3ohMMQBNU6agShJlhLaSgJD1Kd4gPgNxrB1ggWgzJ7oDDfScKU3wnFSXAG4HdSYDtNHXjynEZFEILV5GukcZb8fb9mDxuks3rCUjnBt5De156N7X85cAfIKRT6M_A/s1600/tester+dressing.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 124px; DISPLAY: block; HEIGHT: 166px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525806654770334002" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0CBRQDjKgfDG8sb3ohMMQBNU6agShJlhLaSgJD1Kd4gPgNxrB1ggWgzJ7oDDfScKU3wnFSXAG4HdSYDtNHXjynEZFEILV5GukcZb8fb9mDxuks3rCUjnBt5De156N7X85cAfIKRT6M_A/s400/tester+dressing.jpg" /></a><strong>Corn Slaw</strong><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtrpDJftAVT64ThI0eTPYzqvX0Q57qchdShHeP6MksKBWoNiKOLN5D-4ywT7e1PKLpG3gLZusnz9026jDMRX2X9bj9MAeTVofXBiYobdWEYbVM4sPWmJ61_K68cEoNyaXoYXZIQOtXMRg/s1600/tester+corn+slaw.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 124px; DISPLAY: block; HEIGHT: 166px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525806654698714786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtrpDJftAVT64ThI0eTPYzqvX0Q57qchdShHeP6MksKBWoNiKOLN5D-4ywT7e1PKLpG3gLZusnz9026jDMRX2X9bj9MAeTVofXBiYobdWEYbVM4sPWmJ61_K68cEoNyaXoYXZIQOtXMRg/s400/tester+corn+slaw.jpg" /></a> <strong>Sweet Chipotle Tempeh with Berry Glaze</strong><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJp3NJ7AAWb__n-RRX7CQTcipgsJSs78hg-bFlYKo5ukHXG2ty8TWzebTnR8nOwS6oclN2NuJqgUlIgLRlN_goVEYwUrS2xOoyTyd973KazZZsEt63g2ndpycv47uNnVfQOBi1UBCnu_M/s1600/tester+berry+bbq.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 221px; DISPLAY: block; HEIGHT: 166px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525806649979233042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJp3NJ7AAWb__n-RRX7CQTcipgsJSs78hg-bFlYKo5ukHXG2ty8TWzebTnR8nOwS6oclN2NuJqgUlIgLRlN_goVEYwUrS2xOoyTyd973KazZZsEt63g2ndpycv47uNnVfQOBi1UBCnu_M/s400/tester+berry+bbq.jpg" /></a></div></div></div></div></div></div></div></div><br /></div><p>Ok, cool! Now I'm all ready to go for the awesomeness of fall food blogging! See you on the flipside!</p>Laurahttp://www.blogger.com/profile/07653485183776921150noreply@blogger.com2tag:blogger.com,1999:blog-108522447011597818.post-11044395580877083442010-08-13T18:32:00.005-05:002010-08-13T19:06:18.754-05:00Lemony Lima Bean Spread and Zucchini Sandwich. Heavenly.First off, sorry for the long absence!! My camera has been broken, so I have a lot of blogging to make up for!<br /><br />If you're like most people around this time in the summer, you have zucchini basically coming out of your ears by now. I know I do, and I won't complain one little bit! Especially when there is this sandwich to be made. I dreamt of making this sandwich for a while, and I am so so so glad it finally came to fruition! One, because sandwiches are the best. Two, because zucchini just screams summer to me, and I scream back, I love you!!<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5505043338521610002" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgceN24JZ2B1cLd-yJrhbdEuPpuBvBDuI6MyCIb_dtVz03kMqydg-I3N_YlxyMBhuXoOy2kzyPXeEcyUW0crcZOMYicfgXU17YA3DI8xLWCiEUY0v1is9MDszO8cROab2wDWHvLBhSrCf8/s400/DSC01208.JPG" /><strong><u>Lima Bean Spread and Zucchini Sandwich</u></strong><br />Lemony Lima Bean Spread (below)<br />Toasted whole grain bread<br />Grilled or sauteed zucchini, in half moon slices<br />Thinly sliced red onion<br />Greens (arugula or spinach would work nicely)<br />Garlic-Dill <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Aioli</span> (below)<br /><br />This sandwich is best served open-faced, because there are so many goodies on it, they are likely to fall out if eaten all together! So start off by slathering the <span id="SPELLING_ERROR_1" class="blsp-spelling-error">lima</span> bean spread on one side of each slice of bread. Lay down the greens, then the grilled/sauteed zucchini, and then the red onion slices. Drizzle with the dill <span id="SPELLING_ERROR_2" class="blsp-spelling-error">aioli</span> and serve.<br /><br /><strong>Lemony Lima Bean Spread (makes about 4 cups)</strong><br />3 cups baby <span id="SPELLING_ERROR_3" class="blsp-spelling-error">lima</span> beans, fresh or frozen (if frozen, thaw to room temperature)<br />Zest and juice of 2 lemons<br />2 cloves garlic, minced<br />1/4 cup olive oil<br />1/2 cup <span id="SPELLING_ERROR_4" class="blsp-spelling-error">tahini</span><br />1 tsp salt<br />1/2 tsp black pepper<br />1/4 tsp white pepper<br />2 scallions, sliced<br />1/2 cup fresh dill, chopped<br />2 Tbs water, or more as needed<br /><br />Place all ingredients in a food processor or blender. Pulse to break up large pieces, and then puree until smooth, adding more water as needed 1 Tbs at a time. Cover and refrigerate until ready to use.<br /><br /><strong>Garlic-Dill <span id="SPELLING_ERROR_5" class="blsp-spelling-error">Aioli</span> (makes about 2 cups)</strong><br />1 block soft silken tofu<br />1/2 cup vegan margarine<br />1/4 cup <span id="SPELLING_ERROR_6" class="blsp-spelling-error">dijon</span> mustard<br />2 Tbs olive oil<br />3 cloves garlic, minced<br />2 Tbs agave nectar<br />1/2 tsp salt<br />1/4 tsp black pepper<br />1 Tbs dill seeds<br />1/2 cup fresh dill, chopped<br /><br />Place all ingredients together in a blender or food processor and puree until smooth, scraping down the sides of the blender as needed. Cover and refrigerate until ready to use.<br /><br /><br />A tasty summertime meal deserves to be ended with a tasty summertime treat: <strong>Local</strong> <strong>Blackberry-Peach</strong> <strong>Pie</strong>!! I didn't really use any recipe, but it turned out great...what a delightful combination!<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5505043343984092306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyEFjUlAUOzQywABwy4Il32ioMb-PCKnmYDgozJhHRZpKiV1gqo8TNf0ipwv_QYLLkRGxZIToaVYplHaKBbsCWLfkGuukXZF9WT0ZBWuKw-8ysTJQgNqOxhcY2FPhDXKYK6FVjJvFXZ1U/s400/DSC01214.JPG" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpMYPIBDajwAglN6seFnWArDxtgXoZlPolrQKUpaRsrbMdpksHrPCbnmd9OlqWbmjGo4F6lKFl5fAO8o054NmReZy7_mLR8aUUTetdlZCfPhy6qzJRTp6_b97XRjoqacp0xtgtzKqsWyE/s1600/DSC01211.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5505043356498296930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpMYPIBDajwAglN6seFnWArDxtgXoZlPolrQKUpaRsrbMdpksHrPCbnmd9OlqWbmjGo4F6lKFl5fAO8o054NmReZy7_mLR8aUUTetdlZCfPhy6qzJRTp6_b97XRjoqacp0xtgtzKqsWyE/s400/DSC01211.JPG" /></a>Laurahttp://www.blogger.com/profile/07653485183776921150noreply@blogger.com5tag:blogger.com,1999:blog-108522447011597818.post-13235520454444954932010-06-25T17:30:00.007-05:002010-06-25T17:47:27.137-05:00Holy Muffuletta!How in the world had I never made and/or eaten a<a href="http://en.wikipedia.org/wiki/Muffuletta"> muffuletta </a>sandwich before???? Sandwiches are my favorite food ever! Well, I'm glad I finally did it, whatever the hold up was. I made the <strong>Muffuletta Sandwich</strong> recipe from the <em>Veganomicon</em> cookbook, but modified it by adding Tofurkey brand Italian Deli Slices and subbed some herb-marinated tempeh for the eggplant, since it's not yet available at the farmers' market. When it is, I'll be sure to make it again!!! Olives are just wonderful, and a showstopping sandwich like this is a perfect way to let them shine! This awesome recipe was made even better by using a delicious locally-baked crusty bread, from KC-based Farm to Market bread company. Yum City, USA!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglay9UKT3UQWg3u-BKAfRJBAKCKTmH7orvg5fDrveqbCUA_2U2iWcD2dPPrcgR6C9sxB98POtnbGJ07FtoVe_ffGdMZepo-p8KE0APVKsiEYNy_a8k371qylvCncfgs4xdwprknCkQDak/s1600/DSC01206.JPG"><img id="BLOGGER_PHOTO_ID_5486842726393274914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglay9UKT3UQWg3u-BKAfRJBAKCKTmH7orvg5fDrveqbCUA_2U2iWcD2dPPrcgR6C9sxB98POtnbGJ07FtoVe_ffGdMZepo-p8KE0APVKsiEYNy_a8k371qylvCncfgs4xdwprknCkQDak/s400/DSC01206.JPG" border="0" /></a> ps this went perfectly with a side of tasty vegan potato salad! duh!<br /><div></div>Laurahttp://www.blogger.com/profile/07653485183776921150noreply@blogger.com5tag:blogger.com,1999:blog-108522447011597818.post-88258144737899722922010-06-13T17:55:00.009-05:002010-06-19T17:02:36.979-05:00Rhubarb All Day Long: Big Crumb Rhubarb Coffee Cake!Because rhubarb is still in season and even breakfast deserves dessert: <strong>Big Crumb Rhubarb Coffee Cake</strong>!!<br />I <span class="blsp-spelling-error" id="SPELLING_ERROR_0">veganized</span> the recipe from the <a href="http://smittenkitchen.com/2008/02/big-crumb-coffee-cake/"><strong>Smitten Kitchen </strong></a><strong>blog</strong>, using Earth Balance for the butter, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Tofutti</span> for the sour cream, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">flaxseed</span> for the yolks, and <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Ener</span>-G Egg <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Replacer</span> for the egg. It turned out perfectly! The cake itself is buttery and rich, but still light enough, like a good coffee cake should be. The rhubarb, which came from my friend's garden, was delicious!!! Obviously. And the BIG crumbs were simply perfect. Dry in a good way, crumbly, and amazing. I could have eaten the whole pan!!<img id="BLOGGER_PHOTO_ID_5483782143611907250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGAMs11W6b4kdxhvxf3ulP3qo2YbraZ1mXXFE8FfAeHlFOOTp_OjiTgkTqCymIoHltacEFG0xlYg7o4LEoD9RfC_59T2yQ08SDo15jonu5SRNs9Sey1f9PmmFWS-rTZYwE2M_CSofMTdg/s400/DSC00995.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5483782156555726994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW_IvmwS9vi8OuN_ru2WAUBGiw8f3MlIf7gnxWKaGtI9N2zxYyMLchBme95iCxDJa2NNIDi5whO7NscEx9nTcgLUieqyPyVgAROfGQP82I1arydG2h6hlQUbwxRMQKkAQNuBMddCEKfP8/s400/DSC01000.JPG" border="0" />This wonderful coffee cake was <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">preceded</span> by an equally wonderful brunch: my<strong> Ultimate</strong> <strong>Vegan Breakfast Sandwiches</strong> and <strong>Herb-Roasted Local Potatoes</strong>. The sandwiches were made up of baked tofu "eggs, " my <a href="http://peacebypastries.blogspot.com/2010/05/homemade-breakfast-sausage-patties.html">breakfast sausage patties</a>, fresh spinach, melted <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Daiya</span> cheddar, and a maple cream <span class="blsp-spelling-error" id="SPELLING_ERROR_7">cheeze</span> spread I whipped up. All on locally-baked multi-grain toast. It was brunch perfection!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-yKCJ4Ofx3xGDzQXTNKqjTefD4FtXtHI5L2X1hyQCrSpDUxE6k-OwrPe_WTIE4kbMldOzwood4-6s-22N5XQnQ7DJ6IhQUzABYyinUJ63SLTXGs3KuOujy9w6yVPl2hUzc06xsFq7cL4/s1600/DSC00997.JPG"><img id="BLOGGER_PHOTO_ID_5483784527231864402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-yKCJ4Ofx3xGDzQXTNKqjTefD4FtXtHI5L2X1hyQCrSpDUxE6k-OwrPe_WTIE4kbMldOzwood4-6s-22N5XQnQ7DJ6IhQUzABYyinUJ63SLTXGs3KuOujy9w6yVPl2hUzc06xsFq7cL4/s400/DSC00997.JPG" border="0" /></a>Laurahttp://www.blogger.com/profile/07653485183776921150noreply@blogger.com2tag:blogger.com,1999:blog-108522447011597818.post-45348032783721567882010-06-10T18:08:00.004-05:002010-06-10T18:21:27.669-05:00Rustic Rhubarb CrispDessert in a cast iron skillet? Yes, please!<img id="BLOGGER_PHOTO_ID_5481286768080014722" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCgianRZaT9yw8LhFW0UffSFW-it9wkxdRLvnmXdOPJoDD6TkPgc7ebuf9rTDBW9XaagVQsNjykP8NqcVlr9oixpFGaVpqug8UHIDIU20_29J2CzTlq3uzMvzMVRSVNqOzj7aBuuva-jg/s400/DSC01114.JPG" border="0" />I seriously cannot get enough rhubarb!!! Here's an awesome rhubarb crisp, made in a cast iron skillet, and the only <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">utensils</span> you need are a knife and mixing spoon. It's <span class="blsp-spelling-error" id="SPELLING_ERROR_1">sooooo</span> good!!<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Vqbua_gcgSjg56VMvZcRue7kShNetw_4EFJRxkRtX6BHa3pbObAG_43FEqEpyGw-OU1D03aAx7z7D_ukbd5pxKFul7kGE4v5BS_FvBowDkOcdexNl0PxRbkAWkrLIbddxH6uhzD6Hcc/s1600/DSC00972.JPG"><img id="BLOGGER_PHOTO_ID_5481286760580870082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Vqbua_gcgSjg56VMvZcRue7kShNetw_4EFJRxkRtX6BHa3pbObAG_43FEqEpyGw-OU1D03aAx7z7D_ukbd5pxKFul7kGE4v5BS_FvBowDkOcdexNl0PxRbkAWkrLIbddxH6uhzD6Hcc/s400/DSC00972.JPG" border="0" /></a> <strong><u>Rustic Rhubarb Crisp</u> (serves 8-10)</strong></div><div>4-5 cups rhubarb, diced into 1" pieces</div><div>2 cups sugar</div><div>1/2 cup whole wheat flour</div><div>1 tsp vanilla extract</div><div>1/4 tsp sea salt</div><div>1/4 cup vegan margarine</div><div> </div><div>1 cup rolled oats</div><div>1 cup pecans, finely chopped</div><div>1 cup whole wheat flour</div><div>1 tsp salt</div><div>1/4 tsp cinnamon</div><div>1/2 cup brown sugar</div><div>1/2 tsp vanilla extract</div><div>1/4 cup canola oil</div><div> </div><div>Preheat oven to 400 F. Thoroughly oil a 9" or 10" cast iron skillet. You may also use a 9" square or round baking dish for this if cast iron is unavailable. </div><div>In a large bowl, combine the rhubarb, sugar, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">flour</span>, vanilla, and salt. Let sit while you make the crust. </div><div>In a separate bowl, toss together the oats, pecans, flour, cinnamon, salt, and brown sugar. Add in the vanilla and oil, and stir until fully incorporated. </div><div>Pour rhubarb mixture into greased skillet in an even layer. Then pour the crisp mixture over the top of the rhubarb, spreading evenly. Lightly pat dough to create a flat surface. </div><div>Place skillet in preheated oven and bake for 45 minutes, until the topping is browned and the rhubarb begins to bubble out of the sides. Let cool for 10 to 15 minutes before serving. </div><div>Best served with vanilla vegan ice cream!</div>Laurahttp://www.blogger.com/profile/07653485183776921150noreply@blogger.com2tag:blogger.com,1999:blog-108522447011597818.post-41889679176241357882010-06-07T18:45:00.004-05:002010-06-07T18:58:21.896-05:00Recent Tester GoodiesBeing a tester for cookbooks is <span class="blsp-spelling-error" id="SPELLING_ERROR_0">soooo</span> much fun!!! And tasty, too!<br /><br /><strong>Almond Lime Cake with Rosemary Lime Frosting</strong>, from the upcoming <em>Vegan Girl's Guide to Life</em> by <a href="http://www.theurbanhousewife.com/">The Urban Housewife</a>. One of the best cakes ever!!! And the most beautiful!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiryAz0ukAJtbfNl13Yl9CNfiVQohuWUZPIw4XhSGWuT4Mlb7VToOL8WeTWQKoHRO_Ktnt9C2mS2GpoFxgpXGCN8GAk2Wo_9Luw7FijANegl3ZK3SJwSQOQb50rGDcQGx2vxL5Z9BbLDAY/s1600/DSC00971.JPG"><img id="BLOGGER_PHOTO_ID_5480183671155096850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiryAz0ukAJtbfNl13Yl9CNfiVQohuWUZPIw4XhSGWuT4Mlb7VToOL8WeTWQKoHRO_Ktnt9C2mS2GpoFxgpXGCN8GAk2Wo_9Luw7FijANegl3ZK3SJwSQOQb50rGDcQGx2vxL5Z9BbLDAY/s400/DSC00971.JPG" border="0" /></a><strong> Sweet Potato Pie</strong>, from the upcoming <em>Vegan <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Bakesale</span></em> by Carla of <a href="http://veganyear.blogspot.com/">The Vegan Year blog</a>! I <span class="blsp-spelling-error" id="SPELLING_ERROR_2">loooooove</span> me some pie, and anything sweet potatoes, too. Perfect combo!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij7B1jzcK9vL_TRAn_9tCucoFlf_jfvcZmiSWRn2i-fyqa2XJ6oyrvlymgaSlZfSqR2C8LjBtUu62b2pwCoL4nijKXYFlxNA8-Mu7WammaIbDSsv_yDyKwU1PLvCGiPfnTJUJrTgAFyMU/s1600/DSC00968.JPG"><img id="BLOGGER_PHOTO_ID_5480183662785603730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij7B1jzcK9vL_TRAn_9tCucoFlf_jfvcZmiSWRn2i-fyqa2XJ6oyrvlymgaSlZfSqR2C8LjBtUu62b2pwCoL4nijKXYFlxNA8-Mu7WammaIbDSsv_yDyKwU1PLvCGiPfnTJUJrTgAFyMU/s400/DSC00968.JPG" border="0" /></a> And finally, <strong>Chocolate Cereal Squares</strong>, also from the <em>Vegan <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Bakesale</span></em> cookbook. So much crispiness and <span class="blsp-spelling-error" id="SPELLING_ERROR_4">chocolatiness</span> all in one!!! <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Yummmm</span>!<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBAfrSTt9IZsuYJPUyBDDKuzjQ8Fc0wS9orQrxmqjak9POFvtC5FtBO6PzTq4y4-iyEV2MsN3DMhYnOD5bLSB6ArwhCE5E6ovpHz8MRhFMIV9FoP3JY5eTOkfj9h_JkXCN8UYGqqnAM0c/s1600/DSC00966.JPG"><img id="BLOGGER_PHOTO_ID_5480183652377918898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBAfrSTt9IZsuYJPUyBDDKuzjQ8Fc0wS9orQrxmqjak9POFvtC5FtBO6PzTq4y4-iyEV2MsN3DMhYnOD5bLSB6ArwhCE5E6ovpHz8MRhFMIV9FoP3JY5eTOkfj9h_JkXCN8UYGqqnAM0c/s400/DSC00966.JPG" border="0" /></a></div></div>Laurahttp://www.blogger.com/profile/07653485183776921150noreply@blogger.com1tag:blogger.com,1999:blog-108522447011597818.post-72285342138845877392010-05-26T16:56:00.006-05:002010-05-26T17:11:38.858-05:00Vegan Hushpuppies!!You read it right: <strong>Vegan <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Hushpuppies</span></strong>! One of those foods I never thought I would eat again after going vegan...thank goodness I was wrong! <span class="blsp-spelling-error" id="SPELLING_ERROR_1">I kind</span> of just winged this recipe, and it turned out awesome; it is very similar to a cornbread batter, but with slight differences for frying. They are dense yet light, chewy yet crispy, sweet yet savory and salty. Pretty much the perfect food! They go really well with tartar sauce or ketchup, too! <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmc98iPoJvj8D86YKYHQwXvXJ6dE4rn-GNDra_-obOqEsIUiFO2By7xWbsZr2KtzUnFOJqL9_henUb_eyaBck9k8QEF_dtxL6NBl39_aM5JoezydqydHnBhtfBY4ECZqgP75pvPELo9Wk/s1600/DSC00974.JPG"><img id="BLOGGER_PHOTO_ID_5475701778549329186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmc98iPoJvj8D86YKYHQwXvXJ6dE4rn-GNDra_-obOqEsIUiFO2By7xWbsZr2KtzUnFOJqL9_henUb_eyaBck9k8QEF_dtxL6NBl39_aM5JoezydqydHnBhtfBY4ECZqgP75pvPELo9Wk/s400/DSC00974.JPG" border="0" /></a><strong><u> Vegan <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Hushpuppies</span> (makes ~25 puppies)</u></strong><br />1/4 cup ground <span class="blsp-spelling-error" id="SPELLING_ERROR_3">flaxseed</span><br />1/2 cup warm water<br />1/4 cup canola oil<br />2 cups <span class="blsp-spelling-error" id="SPELLING_ERROR_4">soymilk</span>, unsweetened<br />1/4 cup apple cider vinegar<br />2 Tbs sugar<br />2 cups cornmeal<br />1 1/2 cups whole wheat flour<br />1 Tbs baking powder<br />1 Tbs cornstarch<br />1/2 tsp baking soda<br />1 tsp salt<br />1/2 tsp black pepper<br />1/2 tsp paprika<br />1 cup corn kernels (from about 2 ears fresh corn)<br />Optional add-ins: 1/4 tsp cayenne pepper, hot sauce to taste, 1 minced jalapeno, or 1/4 cup diced bell pepper<br /><br />Heat oil in deep fryer or on <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">stove top</span> in a heavy-bottomed pan. Heat to approx. 350 F.<br />Whisk together <span class="blsp-spelling-error" id="SPELLING_ERROR_6">flaxseed</span> and water in a large bowl. Whisk in the rest of the wet ingredients, stirring vigorously to combine. Gently add in the dry ingredients and stir until just combined. Fold in the corn kernels and other optional add-ins.<br />After testing oil for temperature, drop batter by 1 Tablespoon amounts into heated oil. Cook for 2-3 minutes, flip and cook 2-3 more minutes, until crisped and golden brown. Set on paper towel or newspaper to absorb excess oil, and serve hot. Be careful not to overcrowd the fryer to prevent improper cooking; try to only fry 2 or 3 at a time for best results.<br /><br />*<span class="blsp-spelling-error" id="SPELLING_ERROR_7">haha</span> you can also use a Corn <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Baller</span> machine to make these, too :)Laurahttp://www.blogger.com/profile/07653485183776921150noreply@blogger.com3tag:blogger.com,1999:blog-108522447011597818.post-31525225857009522152010-05-25T09:34:00.006-05:002010-05-25T10:04:44.348-05:00Roasted Beet Sandwiches and Strawberry-Rhubarb Pie....aaaah spring!This meal was an absolutely perfect way to show off all of the beautiful spring produce that Missouri has to offer right now!<br /><br />This <strong>Roasted Beet and Brazil Nut Goat "<span class="blsp-spelling-error" id="SPELLING_ERROR_0">Cheeze</span>" Sandwich</strong> is something I have been working on and dreaming about for quite a while...I'm so glad I finally got to make it! It consists of roasted beets and the Brazil Nut "Cheese" from the <em>Vegetarian Times</em> magazine, and it is seriously my new favorite sandwich! WOW.<img id="BLOGGER_PHOTO_ID_5475217377457647362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSmGZJ_-eu7pKm2qiD70Bk7o2dZ9v5XlISCXxYwLFlNPtG-l-7iFoccknrAOC9TV6DSd6HXQHn1nAW22xjE47DTv0oEa3o16MFY6KWhRES4CcEkO9itIkpj6_GAOFiixcFHqqfMq4VpXs/s400/DSC00963.JPG" border="0" /><strong><u>Roasted Beet and Brazil Nut "Goat Cheese" Sandwich (serves 6)</u></strong><br />12 slices sourdough bread<br />1 recipe Garlic and Herb Brazil Nut "Cheese" from <em>Vegetarian Times</em>--can be found online <a href="http://www.vegetariantimes.com/recipes/10028?section=">here.</a><br />1 bunch fresh spinach<br />1 medium red onion, sliced<br /><br />1 recipe Pesto Mayo, below<br /><br />2 medium beets, sliced<br />2 Tbs olive oil<br />1/4 cup fresh thyme, minced<br />2 Tbs brown sugar<br />1/2 tsp salt<br />1 tsp white pepper<br />1 Tbs red wine vinegar<br /><br />To prepare beets: Preheat oven to 375 F. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Lightly</span> grease a 9x13 baking pan. Add the sliced beets, olive oil, brown sugar, vinegar, thyme, salt, and pepper to the pan and toss to coat. Spread out beets to make an even layer. Cover pan with aluminum foil and bake 30 minutes. Remove foil and bake 15 more minutes. Remove from oven and set aside until ready to use.<br /><br />To assemble the sandwiches: On one slice of bread, spread a generous helping of pesto mayo. Spread <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Brazil</span> nut <span class="blsp-spelling-error" id="SPELLING_ERROR_3">cheeze</span> on another slice of bread. Layer the roasted beets, red onion, and spinach on the <span class="blsp-spelling-error" id="SPELLING_ERROR_4">cheeze</span>. Top with mayo slice of bread. Slice and serve. Repeat to make 6 sandwiches.<br /><br /><br /><strong><u>Vegan Pesto Mayo (makes about 3 cups) </u></strong><br />1 cup vegan mayo<br />1 box silken tofu<br />1/4 cup extra virgin olive oil<br />1 Tbs red wine vinegar<br />1/4 cup walnuts or pine nuts<br />3 cloves garlic, minced<br />1 tsp sea salt<br />1/2 tsp black pepper<br />1 Tbs dried oregano<br />1/2 Tbs dried rosemary<br />1 bunch fresh basil<br /><br />Combine all ingredients in a blender or bowl if using an immersion blender. Puree together until completely smooth, about 2 minutes. Store in an airtight container and refrigerate until ready to use.<br /><br />Such an amazing sandwich deserves an even more amazing dessert! The strawberries and rhubarb are so perfectly in season right now...so it's obvious I needed to make a pie!<br />The pie is the <strong>Strawberry-Rhubarb Crumb Topped Pie</strong> from the <strong>Candle Cafe Cookbook</strong>. Crumb topping, folks!!! This is <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">definitely</span> up there as one of my new favorite desserts.<br />And since pie demands ice cream, I made some <strong>Maple Nut Ice Cream</strong>. Logical. It is heaven in frozen form!! Your spring will probably not be complete without this dessert, so go make it!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ-TgS1oouUs5YKflFqY_7ioqe6BroK41i4UNzextHZSBhCCAdieNplx5lhARgJ7Zwra_D5crNVHQmALDg2eFNJE8k4vkSpZqp8Vd107uVt9klulAdfn6DaHN_eZLcuE2FhaO0aDsnC4E/s1600/DSC00964.JPG"><img id="BLOGGER_PHOTO_ID_5475217386616769330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ-TgS1oouUs5YKflFqY_7ioqe6BroK41i4UNzextHZSBhCCAdieNplx5lhARgJ7Zwra_D5crNVHQmALDg2eFNJE8k4vkSpZqp8Vd107uVt9klulAdfn6DaHN_eZLcuE2FhaO0aDsnC4E/s400/DSC00964.JPG" border="0" /></a><strong><u> Maple Nut Ice Cream (makes 1 qt)</u></strong><br />1 box silken tofu--not lite<br />1 can full fat coconut milk<br />1 cup <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">soy milk</span><br />1 tsp vanilla extract<br />2 tsp maple extract<br />1/4 tsp salt<br />1/2 cup sugar<br />1/4 cup maple syrup<br />2 Tbs canola oil<br />1 cup chopped pecans<br /><br />Combine all ingredients, except the pecans, in a blender. Puree until completely smooth. Chill for 1-2 hours in the blender. Pour into ice cream maker (already frozen if <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">necessary</span> to machine) and prepare according to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">manufacturer's</span> directions. Add in the pecans during the last 5 minutes, to allow to be fully incorporated. Freeze at least 2 hours before serving. Best served with warm pie, of course.Laurahttp://www.blogger.com/profile/07653485183776921150noreply@blogger.com4tag:blogger.com,1999:blog-108522447011597818.post-23804381871355163272010-05-10T13:37:00.004-05:002010-05-10T13:57:10.013-05:00Homemade Breakfast "Sausage" PattiesI love anything to do with breakfast or brunch...or second breakfast or even <span class="blsp-spelling-error" id="SPELLING_ERROR_0">elevensies</span> for that matter! Luckily, I now don't have to miss out on the admittedly delicious flavors of breakfast sausage just because of eating vegan!! I present to you <strong>Homemade Vegan Breakfast Sausage Patties</strong>! Below, they are pictured served with scrambled tofu and roasted potatoes!! And of course some Peanut Butter Cinnamon Rolls from <span class="blsp-spelling-error" id="SPELLING_ERROR_1">RRF's</span> blog <a href="http://www.bjorkedoff.blogspot.com/">www.bjorkedoff.blogspot.com</a>!!<br /> <img id="BLOGGER_PHOTO_ID_5469713701662094898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBb_BRUv7iqJFkB23SQeXsLEvR5Zroyj6Tvz9eI9Ij5lJW23OCNezCnNwN1IOvJG7KIQH9xnz1LnL-OWodBwMnGnS102dL78mZlXobHpxQWV_jiUShtTwI00sUMWAD08OtNy7LycIeIQY/s400/DSC00927.JPG" border="0" /><strong><u>Breakfast "Sausage" Patties (serves ~12)</u></strong><br />6 cups ground <span class="blsp-spelling-error" id="SPELLING_ERROR_2">seitan</span><br />1 can black eyed peas, drained<br />1/4 cup olive oil<br />2 Tbs arrowroot powder whisked with 2 Tbs water<br />1/2 tsp liquid smoke<br />1 Tbs vegan <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Worcestershire</span> sauce<br />1 Tbs soy sauce<br />2 Tbs maple syrup<br />2 Tbs brown sugar<br />1/2 tsp salt<br />1 tsp black pepper<br />1/2 Tbs paprika<br />2 Tbs dried sage<br />1 Tbs fennel seeds<br />1/2 tsp nutmeg<br />1 tsp dried thyme<br />1/2 Tbs dried basil<br />1 pinch cayenne pepper, or to taste<br />1/2 Tbs cumin<br />1/4 tsp chili flakes<br />1/2 cup whole wheat flour<br />1/4 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_4">tahini</span><br /><br />Preheat oven to 350 F. Lightly grease 2 sheet pans.<br />In a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">large bowl</span>, add together<span class="blsp-spelling-corrected" id="SPELLING_ERROR_6"> all</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">of the ingredients</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">and mix</span> well--works best to mix with your hands--until well combined. Form dough into patties using 1/2 cup scoops. Shape patties about 3" in diameter and 1/2" thickness. Place onto oiled sheet pans and bake for 30 minutes. Let rest on pans for at least 15-20 minutes.<br />If using later, place into airtight containers and freeze until later use.<br />When ready to serve or if serving immediately, heat about 1 Tbs oil in a skillet over medium heat. Place <span class="blsp-spelling-error" id="SPELLING_ERROR_9">pre</span>-baked patties onto heated skillet and pan fry about 2 minutes on each side, until lightly browned and warmed through. Serve hot and enjoy!!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDihc1EebTrhDQOs8SBRRjaEqzedNtBD0ugPK6W9Ad80nRDpuUUVI6AJuSzdp96NTl39KoKVvyFE4qXvDUZuqYhjTF7LY2RPFBbM7Aa6EDyKbgyfNowAAO866QCKUdYGY7qkwqT156G3A/s1600/DSC00931.JPG"><img id="BLOGGER_PHOTO_ID_5469713710792042146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDihc1EebTrhDQOs8SBRRjaEqzedNtBD0ugPK6W9Ad80nRDpuUUVI6AJuSzdp96NTl39KoKVvyFE4qXvDUZuqYhjTF7LY2RPFBbM7Aa6EDyKbgyfNowAAO866QCKUdYGY7qkwqT156G3A/s400/DSC00931.JPG" border="0" /></a>Laurahttp://www.blogger.com/profile/07653485183776921150noreply@blogger.com5