tag:blogger.com,1999:blog-75626157770512009602023-11-16T05:57:18.849-05:00Pixie & Dusty Eatsuper easy vegan cooking & bakingJodyhttp://www.blogger.com/profile/07401606530258465297noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-7562615777051200960.post-4539954385092458912011-12-10T17:32:00.001-05:002011-12-16T17:33:12.173-05:00Vegans Take the Great Food Blogger Cookie Swap<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">As I posted previously, I took part in The Great Food Blogger Cookie Swap this year. The idea is to bake 3 dozen cookies and send them to 3 assigned food bloggers. In return, you get a dozen cookies each from 3 other food bloggers, secret Santa style. </span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">I sent Cranberry Almond Cookies to </span></span><span style="font-family: Helvetica,Arial,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">food bloggers at </span><a href="http://www.yyproject.org/" style="font-family: Arial,Helvetica,sans-serif;">The Yummy Year Project</a><span style="font-family: Arial,Helvetica,sans-serif;">, </span><a href="http://www.rosewaterandthyme.com/" style="font-family: Arial,Helvetica,sans-serif;">Rosewater and Thyme</a><span style="font-family: Arial,Helvetica,sans-serif;">, and
</span><a href="http://healthykitschyvegan.wordpress.com/" style="font-family: Arial,Helvetica,sans-serif;">Healthy Kitschy Vegan</a></span><a href="http://healthykitschyvegan.wordpress.com/" target="_blank"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">.</span></span></a> I hope they were enjoyed and there will be a post of that recipe coming up.</span><br />
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<span style="font-family: Helvetica,Arial,sans-serif;">Now, on to the cookies that I was lucky enough to receive. Unfortunately one of my secret cookie santas never sent a batch so I only have two to show you today. Fortunately, they were so good that it makes up for the missing batch!</span><br />
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<span style="font-family: Helvetica,Arial,sans-serif;">The first batch to arrive was Biscoff No Bake cookies from Tanya at <a href="http://www.veganfaith.com/2011/11/biscoff-no-bake-cookies.html">Vegan Faith</a>. They so thoughtfully came in a cute holiday tin.</span><br />
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<span style="font-family: Helvetica,Arial,sans-serif;">The second batch to arrive was from Rachel at </span><a href="http://www.mynaturallyfrugalfamily.blogspot.com/" style="font-family: Arial,Helvetica,sans-serif;">My Naturally Frugal Family</a><span style="font-family: Arial,Helvetica,sans-serif;">. Rachel was so excited that she forgot to add information about the cookies, or herself! Luckily she found me here and posted all of her (and the cookie) info in a comment on the Thanksgiving post. (I will update this when everyone posts their recipes.) </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">I hope that everyone who participated enjoyed all of their cookies! </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Update: Today I received a package from the post office mailed on December 3rd! Bad post office. The lovely Marly from <a href="http://www.namelymarly.com/2011/12/confetti-cookies/">Namely Marly</a> sent the most adorable confetti cookies. They were delicious, pretty and cute all rolled into one sprinkly cookie. They also came in a very pretty box. Thank you Marly!</span><br />
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<span id="goog_832144828"></span><span id="goog_832144829"></span>Jodyhttp://www.blogger.com/profile/07401606530258465297noreply@blogger.com1tag:blogger.com,1999:blog-7562615777051200960.post-75318382376989262412011-12-03T16:38:00.001-05:002011-12-12T19:20:21.654-05:00Fall Favorites: Cranberry Almond Cookies<a href="http://www.thelittlekitchen.net/cookieswap" target="_blank"><img alt="The Great Food Blogger Cookie Swap 2011" border="0" height="150" src="http://i41.tinypic.com/op9x7q.jpg" width="200" /> </a><br />
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As a vegan participating in a non-vegan cookie swap, I wasn't sure what to expect. It seems that there were (just) enough vegans who participated that we were able to have a vegan "section" of the swap. I decided to make the first recipe I ever created on my own, Cranberry Almond Cookies. One of my friends once said of them, "They taste like Fall". I have two versions of this cookie, one is a lower fat version and the other makes incredibly chewy delicious cookies. Since my cookie recipients were sure to be getting three dozen cookies in total, I opted for the lower fat version which tastes a little more cakey than the chewy cookies. I'm also hoping that they shipped well. A little side note, if you're ever happen to be looking for a cookie to go with red wine, these are the ones. <br />
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Sooo, I forgot to take a picture of my cookies before I sent them. I hope that <a href="http://yyproject.org/">The Yummy Year Project</a>, to whom I sent one of the batches, doesn't mind my pilfering her picture of my cookies. Plus she took a great picture!<br />
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Cranberry Almond Cookies (makes 12-18 cookies)<br />
1/2 cup DARK brown sugar (or light brown sugar and added molasses)<br />
1/4 cup Granulated sugar<br />
3/4 cup All purpose flour<br />
1/4 tsp Baking powder<br />
1/2 tsp Cinnamon<br />
1/4 tsp Nutmeg<br />
1/2 tsp Vanilla Extract<br />
1/4 tsp Almond Extract<br />
For the lower fat version: Use 5-6 Tbsp oil (I use Canola) and 4-5 Tbsp Apple Sauce. There should be 10 Tbsp of liquid in total.<br />
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For the full fat chewy version: Use 10 Tbsp oil (again, I use Canola)<br />
1/3 cup of Dried Cranberries<br />
1/4 cup of Slivered Almonds<br />
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- Combine and mix all of the dry ingredients. *If you're making the chewy version of the cookie you may want to dissolve the sugar in the oil first. <br />
- Create a well and add in liquid ingredients. <br />
- Mix well.<br />
- Fold in the dried cranberries and slivered almonds.<br />
- Bake on a cookie sheet, on parchment paper, at 300-325 degrees Fahrenheit<br />
* For the lower fat cookies bake for 14-17 minutes. For the chewy cookies bake for 10-13 minutes.Jodyhttp://www.blogger.com/profile/07401606530258465297noreply@blogger.com2tag:blogger.com,1999:blog-7562615777051200960.post-41279511448818781872011-12-03T16:34:00.002-05:002011-12-06T06:45:22.973-05:00Thanksgiving 2011I'm a little late on the Thanksgiving post. I was not even going to bother but apparently some super awesome people read this blog and actually asked to see it. This year I didn't make anything original although I did create a pumpkin pecan pie that was way too rich by taking pieces of different recipes. Some people liked it, some people didn't.<br />
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I did manage to make a few things that were so successful that I never even got any pictures. You can check out fantastic pictures of those on the blogs linked here. Those would be <a href="http://www.cestlavegan.com/2009/10/peppered-cashew-goat-cheese/">C'est La Vegan's Goat Cheese</a> which I added liquid smoke to and <a href="http://www.killerbunniesinc.com/2011/11/im-a-good-person-to-keep-around-vegan-cashew-truffle-recipe/">Killer Bunnies, Inc's Cashew Truffles</a>. The cashew truffles included Raspberry (added raspberry jam), plain chocolate, and Rocky Road (added <a href="http://www.welovesoy.com/dandies_vegan_marshmallows/">Dandies Marshmallows</a> and rolled in chopped peanuts). For the main course I made <a href="http://www.fieldroast.com/products/retail/celebration-roast">Field Roast Celebration Roast</a> with <a href="http://www.cestlavegan.com/2009/11/poultry-gravy/">C'est La Vegan's "Poultry" gravy</a>. So now that I'm looking at this, I see that most of what I made for Thanksgiving was not photographed. I'm such a slacker. Here's what I made that was photographed (click on the pics for a better look):<br />
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<a href="http://vegandad.blogspot.com/2011/10/pumpkin-pull-apart-rolls.html">Vegan Dad's Pumpkin Pull-Apart Rolls</a><br />
Vegan Dad is one of my absolute favorite vegan blogs. Last year I made his apple cider tofu for Thanksgiving and it was amazing.<br />
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And these are the pumpkin rolls on my pretty new dishes...<br />
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I took <a href="http://www.theppk.com/2011/11/pumpkin-cheesecake-with-pecan-crunch-topping/">The PPK's Pumkin Cheesecake</a> recipe and substituted Vanilla Wafers for graham crackers and <a href="http://fatfreevegan.com/blog/2010/03/03/bryannas-vegan-pumpkin-pie/">Bryanna's Vegan Pumpkin Pie</a> as sub for the Cheesecake. So mainly I just used the Pecan topping from the PPK on Bryanna's pumpkin pie. It didn't go over well with some people. It was really rich, a little to much so for myself but some people seemed to like it.<br />
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And by special request from my sister, Raw Food for Real People's Raspberry Cacao Cheezecake.<br />
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Until next year...Jodyhttp://www.blogger.com/profile/07401606530258465297noreply@blogger.com3tag:blogger.com,1999:blog-7562615777051200960.post-41632317600933584722011-11-27T05:25:00.004-05:002011-11-27T06:13:43.314-05:00Baked Ziti<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifPhVLlPReO57sFINNcnWBPtzsPck6dSyTR4TPc9k3jbfuf6elvBPzEvcwb7dFsfXzBYWs_qjOszm2gTfIFxdNtQlDNoPxEFX60_3YTNVJPuJ8CByymDyJB1zHPeQ9fsDsAejaEpIVKTM/s1600/Baked+Ziti+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifPhVLlPReO57sFINNcnWBPtzsPck6dSyTR4TPc9k3jbfuf6elvBPzEvcwb7dFsfXzBYWs_qjOszm2gTfIFxdNtQlDNoPxEFX60_3YTNVJPuJ8CByymDyJB1zHPeQ9fsDsAejaEpIVKTM/s400/Baked+Ziti+1.jpg" width="400" /></a></div><br />
I have just been so neglectful of my little blog. I could make excuses about how busy life has been but really, I eat every day so how can I make excuses? I made some awesome foods for Thanksgiving so expect some new posts coming soon. Now onto the ziti!<br />
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I grew up in a town with a very large Italian population, so suffice it to say that going out for Italian food was a common occurrence in my childhood. I really missed stuffed shells until I found Rising Moon and ravioli until I found SoyBoy. I never found a store bought baked ziti so I had to find a way to make my own. Ok well I don't eat any of those very often but it is a special treat when I get some good old Italian pasta dishes. <br />
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This dish isn't necessarily fast but it's pretty easy. I make a big batch of vegan ricotta and use it for different dishes over the next 1 1/2-2 weeks. That is probably the most time consuming item to make, aside from bake time.<br />
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For 2-4 Servings of Baked Ziti:<br />
<br />
1 1/2-2 cups (dry) of cooked ziti pasta<br />
8 oz Tomato Sauce (store bought or homemade)<br />
6-8 oz Vegan Ricotta (see recipe below)<br />
4 oz <a href="http://www.daiyafoods.com/products/mozza.asp">Daiya Mozzarella Cheese</a> (or any brand that you like)<br />
2 Tbsp Vegan Parmesan Cheese (1 part ground sesame seeds, 1 part nutritional yeast)<br />
<br />
<br />
<br />
*Preheat your oven to 375F.<br />
*Cook the pasta as directed on the package. Drain well and place in a medium mixing bowl. add in the tomato sauce, vegan ricotta, and vegan mozzarella. Mix well using a rubber spatula.<br />
*Lightly grease/spray a baking dish and place the mixture into the dish.<br />
*Sprinkle the vegan parmesan on top and bake for 25-30 minutes.<br />
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<i><b>Vegan Ricotta </b></i><br />
1/2 cup Raw Cashews (soaked for a minimum of 2 hours to overnight)<br />
1/4 cup fresh lemon juice (slightly less if bottled)<br />
2 Tbsp Olive Oil<br />
2 Cloves of Garlic<br />
1 lb of Firm Tofu (I like the texture of Nasoya Light Firm Tofu for this recipe)<br />
1 1/2 tsp dried basil<br />
1 1/2 tsp salt<br />
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*In a food processor add the cashews, lemon juice, olive oil and garlic. Blend until creamy.<br />
*Add remaining ingredients to food processor and blend until creamy again.<br />
How easy is that?!Jodyhttp://www.blogger.com/profile/07401606530258465297noreply@blogger.com0tag:blogger.com,1999:blog-7562615777051200960.post-61638889184862839592011-11-13T06:49:00.002-05:002011-11-20T22:00:47.035-05:00<a href="http://www.thelittlekitchen.net/cookieswap" target="_blank"><img alt="The Great Food Blogger Cookie Swap 2011" border="0" height="150" src="http://i41.tinypic.com/op9x7q.jpg" width="200" /></a><br />
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The 1st Annual <b>Great Food Blogger Cookie Swap</b> is being hosted by <a href="http://www.loveandoliveoil.com/">Love & Olive Oil</a> and <a href="http://thelittlekitchen.net/">The Little Kitchen</a>. Join me vegans!<br />
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(I will have to find my camera battery charger soon)<br />
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Any votes on what kinds of cookies I should bake for my lucky recipients?<br />
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<b>#fbcookieswap</b><br />
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Update: Oh boy, I got my matches and these people are real food bloggers. They have amazing websites, really. Fingers crossed that I can hang with the big boys so to speak.<b> </b>Jodyhttp://www.blogger.com/profile/07401606530258465297noreply@blogger.com1tag:blogger.com,1999:blog-7562615777051200960.post-73925379588397917642011-09-05T11:28:00.002-04:002011-09-05T15:32:31.038-04:00Surprise!I couldn't leave you with that ugly picture of tofu scramble so I'm giving you <a href="http://www.marthastewart.com/356831/surprise-cookies">Surprise Cookies</a>. I'm hardly a fan of Martha Stewart but she has some good recipes and tips. I saw a posting of<a href="http://www.marthastewart.com/356831/surprise-cookies"> this one</a> and had to make it, particularly because I wanted to use my <a href="http://www.sweetandsara.com/">Sweet & Sara</a> vanilla marshmallows for something fun before I ate them all. I had to act fast. Without further ado, I give you Surprise Cookies!<br />
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A little about marshmallows. I think most people know that they are not vegetarian due to the <a href="http://www.snopes.com/food/ingredient/jello.asp">gelatin</a> in marshmallows. If you want to find out what gelatin is really made of, click the link. Otherwise just take my word for it that they are not vegetarian.<br />
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Candy, including marshmallows, are among them most difficult foodstuffs to make. Therefore, I highly recommend using store bought marshmallows. There are two brands that I am aware of. Sweet and Sara marshmallows taste more like big, dense, homemade marshmallows and they are local so they are easier for me to get. <a href="http://www.chicagosoydairy.com/dandies_vegan_marshmallows/">Dandies</a> are fantastic marshmallows that taste like the mini-marshmallows that you ate as a kid.<br />
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For the Surprise Cookies, I used Sweet and Sara marshmallows. Martha's recipe calls for cutting a large marshmallow in half so I cut the large Sweet and Sara marshmallows in half. If I make these again, I may try for a whole marshmallow because I think you lose that taste a little bit with half. Of course I'll update the post when I do because I know you are all just hanging on the edge of your seat waiting.<br />
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Really, these could not be easier to make. <br />
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A couple of tips:<br />
*I used direct substitutions for butter, eggs, and milk using <a href="http://www.earthbalancenatural.com/">Earth Balance</a>, <a href="http://www.ener-g.com/egg-replacer.html">Ener-G Egg Replacer</a>, and <a href="http://silksoymilk.com/">Soy Milk</a>.<br />
*Keep the marshmallows at room temperature before baking.<br />
*If your frosting topping is runny, add in more confectioners sugar to stiffen it up. <br />
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<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkM1IXNjxLli2KfXQz1c78WnZ0916ZfxLwq0Pe6sXnZv8JI_yHsh32kV9tACkZ72oXV4H2MIZmmjcIXjZ5_2OwCIQ_Sqz_5uspnRFYPoP4GFfwO9HgRj7Eh3jUpIyhAUgid7o9YDV0hhA/s1600/Surprise+Cookies+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkM1IXNjxLli2KfXQz1c78WnZ0916ZfxLwq0Pe6sXnZv8JI_yHsh32kV9tACkZ72oXV4H2MIZmmjcIXjZ5_2OwCIQ_Sqz_5uspnRFYPoP4GFfwO9HgRj7Eh3jUpIyhAUgid7o9YDV0hhA/s400/Surprise+Cookies+2.jpg" width="400" /></a></div><br />
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Enjoy!Jodyhttp://www.blogger.com/profile/07401606530258465297noreply@blogger.com2tag:blogger.com,1999:blog-7562615777051200960.post-56257042361565713162011-09-05T10:56:00.000-04:002011-09-05T10:56:51.467-04:00My Food Isn't PrettyI haven't been posting much because what I've been eating, although healthy and easy to make, isn't necessarily pretty to look at. Case in point...<br />
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Tofu Scramble with an Avocado & Sun-dried Tomato Spread<br />
(also store bought veggie sausage which I think I've had twice in my life)<br />
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Also you don't want to see pictures of a salad, that I eat everyday, consisting of lettuce, carrots, tofu chunks, and dried cranberries.<br />
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Have no fear, I have a backlog of desserts and fun things to post. Plus, it's fall! My favorite time of the year to cook and bake.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Jodyhttp://www.blogger.com/profile/07401606530258465297noreply@blogger.com1tag:blogger.com,1999:blog-7562615777051200960.post-55512672873514076672011-08-14T12:53:00.001-04:002011-08-14T13:02:20.744-04:00Do You Miss TooToos Too?<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ0gzS59DDL7AH5xyPQnfTJb7M_5MxoneCd9ri6YGWA9QKM0075g1Oofunj28TJIhpuN0UT_8NCD7yltA5vHN3VWqve5HAazEf4xLoFZk56NaXUqKZ-UHwUmTxaH9pHLB0JrilqdoSg2k/s1600/Ice+Cream+Sandwich+1a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ0gzS59DDL7AH5xyPQnfTJb7M_5MxoneCd9ri6YGWA9QKM0075g1Oofunj28TJIhpuN0UT_8NCD7yltA5vHN3VWqve5HAazEf4xLoFZk56NaXUqKZ-UHwUmTxaH9pHLB0JrilqdoSg2k/s640/Ice+Cream+Sandwich+1a.jpg" width="640" /></a></div><br />
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I really miss Too Toos. Why did Tofutti stop making them? I finally decided to take matters into my own hands and create some at home vegan ice cream sandwiches. After buying Vice Cream (ages ago) I discovered that you need an ice cream maker to use the book. Both apartment living and the fact that I don't eat ice cream often make purchasing an ice cream machine a luxury I do not need. So, my vegan ice cream sandwiches use store bought vegan ice cream. But the chocolate cookies are my very special recipe that I spent many years perfecting. While you can use store bought cookies I recommend using fresh baked chocolate chip cookies. <br />
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Here's one of my favorite chocolate chip cookie recipes:<br />
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1/2 cup firmly packed brown sugar<br />
1/3 cup granulated white sugar<br />
1 cup all purpose flour, sifted<br />
3/4 teaspoon baking soda<br />
1/4 teaspoon salt<br />
3 tablespoons water, room temperature<br />
1 teaspoon vanilla<br />
1/3 cup vegetable oil<br />
1 cup semisweet chocolate chips<br />
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Preheat your oven to 300 degrees F.<br />
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Mix all dry ingredients together and create a well in the bowl. Place the wet ingredients in the well and mix. Add in chocolate chips. <br />
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Line your baking sheet with parchment paper. Drop cookies on the sheet with at least 1 inch between the cookies. Bake for about 14 minutes depending on the size of your oven. When I make these in my convection oven it only takes about 8 or 9 minutes but in my stove it takes about 14 minutes.<br />
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Let the cookies cool completely and add your choice of vegan ice creams between two of the cookies to make a delicious vegan ice cream sandwich.Jodyhttp://www.blogger.com/profile/07401606530258465297noreply@blogger.com0tag:blogger.com,1999:blog-7562615777051200960.post-88350616337253631222011-04-23T08:45:00.001-04:002011-04-23T09:39:08.800-04:00MIA + Worldwide Vegan Bake SalesI've been MIA for a while, I started a new job and I'm looking for a new apartment so life has been busy. I hope to be posting about new yummy vegan foods soon. In the time since I last wrote I've converted two people to liking vegan food. They won't become vegan but they've gone for vegan options when we've gone out to dinners.<br />
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In other news, worldwide vegan bake sales are in full swing. Today is the<a href="http://www.facebook.com/event.php?eid=122747204468900"> Long Island vegan bake sale at 3 Brothers in RVC</a> and on <a href="http://www.facebook.com/event.php?eid=170716992979773">May 1st you can find the NYC vegan bake sale</a> at <a href="http://www.mooshoes.com/">MooShoes</a>. There are a few others around NYC and you can find that info, along with info on other world wide vegan bake sales, at <a href="http://www.veganbakesale.org/veganbakesale/vbs-where.html">http://www.veganbakesale.org/veganbakesale/vbs-where.html</a> <br />
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Enjoy!Jodyhttp://www.blogger.com/profile/07401606530258465297noreply@blogger.com0tag:blogger.com,1999:blog-7562615777051200960.post-66012631362738409542010-12-25T15:46:00.001-05:002010-12-26T08:53:16.122-05:00Sweet Dreams<div style="color: #0b5394;"><span style="font-size: large;">Peanut Butter Chocolate Pillows</span></div><a href="http://www.theppk.com/2009/03/peanut-butter-pillows/">Link to Recipe & Instructions</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmSi63PbY4RT296aPad9MIqHh3MYdngnkPH92utO4tvyP_-LA53F-AbPIrCC9bemJB7s8U9gYid2tG1M_pZKu5FUd_Qs8jnTnqs4Wi6QNGBoh2Q-cWOuqf_lvDuH3JQVKm52GdIT4JHlA/s1600/Pillow+Baked+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmSi63PbY4RT296aPad9MIqHh3MYdngnkPH92utO4tvyP_-LA53F-AbPIrCC9bemJB7s8U9gYid2tG1M_pZKu5FUd_Qs8jnTnqs4Wi6QNGBoh2Q-cWOuqf_lvDuH3JQVKm52GdIT4JHlA/s400/Pillow+Baked+2.jpg" width="400" /></a></div><br />
I have been seeing these all over the place lately so I decided it was time to make them now. I followed the recipe almost exactly except that I cut the recipe in half and baked them at 315 degrees Fahrenheit for 12 minutes. They're a little bit time consuming but you really can't mess them up. It took me about a half hour from the start until I put them in the oven. One tip to make note of is that if you keep the dough at room temperature or slightly warm before you bake them there will be fewer cracks in the cookie when they're finished baking. <br />
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Step 1 - Mix the chocolate cookie dough<br />
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Step 2 - Mix the peanut butter cookie dough<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHIH7S5dQlysSFhT3egzM0PSF5Y-GIjhAltuqzZ4l07RjQ-earO0pUuKHB2IB1JyO114kHCBZEaqrWfFgd0fpBLWPqrPIOSvInP5JWDzLjF_MYGEgzZGD2HA8aWS5sgGCWf2V9aOQweQY/s1600/PB+Dough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHIH7S5dQlysSFhT3egzM0PSF5Y-GIjhAltuqzZ4l07RjQ-earO0pUuKHB2IB1JyO114kHCBZEaqrWfFgd0fpBLWPqrPIOSvInP5JWDzLjF_MYGEgzZGD2HA8aWS5sgGCWf2V9aOQweQY/s320/PB+Dough.jpg" width="320" /></a></div><br />
Step 3 - Roll the dough into a ball<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDFvQg5NY_UEoOs4oAOLJmwzHlhlhxw2oon4MzdEpsTEEokvBCma_lIjkw4aH5jiDzR2epgDGZyx0Xt9qGHIOja9efQL_Tmz9E5io-xcyr6_J3bHPTAFVcE-mPEseuBXK4B4nC-KorDk8/s1600/Dough+Rollup+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDFvQg5NY_UEoOs4oAOLJmwzHlhlhxw2oon4MzdEpsTEEokvBCma_lIjkw4aH5jiDzR2epgDGZyx0Xt9qGHIOja9efQL_Tmz9E5io-xcyr6_J3bHPTAFVcE-mPEseuBXK4B4nC-KorDk8/s320/Dough+Rollup+1.jpg" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinBA7-vwFnL5OXMnvCWZS7cb-Sfj4GGGgZSu6fToynWqkTM3e2a8ZoooXvP0AM0ApgAsjtAqPiFPs2YURBHErU-LhsYcAMRiyuEkxgfMcE3VjgIr5tXZLQaN4_PbvFB6mKlxYw6L-_Tsg/s1600/Dough+Rollup+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinBA7-vwFnL5OXMnvCWZS7cb-Sfj4GGGgZSu6fToynWqkTM3e2a8ZoooXvP0AM0ApgAsjtAqPiFPs2YURBHErU-LhsYcAMRiyuEkxgfMcE3VjgIr5tXZLQaN4_PbvFB6mKlxYw6L-_Tsg/s320/Dough+Rollup+2.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIaK3bGrpLz9c1Qqd99PY7n8GWaEnVR7fJz-kTqFyQxkhZWhyphenhyphenyZO3ma_f9bKBLmkQW_byS3DMxvqFibCsoknrT38dvy7_36nK6INgJPwfZCGPUtSAyFMRzqEfSVIGucdQcGFSh_Q1m6tA/s1600/Pillow+Baked+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
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Step 4 - Bake and let cool before eating<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIaK3bGrpLz9c1Qqd99PY7n8GWaEnVR7fJz-kTqFyQxkhZWhyphenhyphenyZO3ma_f9bKBLmkQW_byS3DMxvqFibCsoknrT38dvy7_36nK6INgJPwfZCGPUtSAyFMRzqEfSVIGucdQcGFSh_Q1m6tA/s1600/Pillow+Baked+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIaK3bGrpLz9c1Qqd99PY7n8GWaEnVR7fJz-kTqFyQxkhZWhyphenhyphenyZO3ma_f9bKBLmkQW_byS3DMxvqFibCsoknrT38dvy7_36nK6INgJPwfZCGPUtSAyFMRzqEfSVIGucdQcGFSh_Q1m6tA/s320/Pillow+Baked+1.jpg" width="320" /></a></div><br />
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Raw Option - I came up with 13 cookies so I tried the last one raw. It was quite good and would be an excellent option for raw dessert. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFSIC_kj07EDEw5wiiKJTSsQ0UyT-T2Y3-vgaYP_H2YWL1ZoQX5fbxQJBZmpLkukksy97k-x0-QOFIHlphBPOQxNymqpg9Q-jKtMKCqV5-WZpyb8V2WBTf7g2DGr6ut2pKz3JWWxoQjek/s1600/Raw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFSIC_kj07EDEw5wiiKJTSsQ0UyT-T2Y3-vgaYP_H2YWL1ZoQX5fbxQJBZmpLkukksy97k-x0-QOFIHlphBPOQxNymqpg9Q-jKtMKCqV5-WZpyb8V2WBTf7g2DGr6ut2pKz3JWWxoQjek/s320/Raw.jpg" width="320" /></a></div>The only problem with these is that now I want to eat them ALL!<br />
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The entire batch is 60 WW points, or about 5 a piece. "Pricey" but well worth it.<br />
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Enjoy!Jodyhttp://www.blogger.com/profile/07401606530258465297noreply@blogger.com0tag:blogger.com,1999:blog-7562615777051200960.post-2481046442616648152010-12-17T20:35:00.000-05:002010-12-17T20:35:41.629-05:00Savory CasseroleTonight I just experimented in making a casserole, not measuring terribly carefully, and it turned out to be tremendous. I was not expecting that. So I will give you my approximations for measurements but I don't think it matters all that much. Aren't casseroles really just about throwing things you like, that go together, in a dish and baking it? Also, in case you haven't noticed I really love mushrooms and onions. Like, a lot.<br />
P.S. I'm noticing a pattern in my foods looking not so attractive but they taste so good.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_WJtXLQ4k6L4ooqTdoWe32DYV44KkzkWzPZ9DOU_Xlxtd25xp_cA5aheK9mKSCjxMwZBSsfl0hPGXfI_vRLxtn5Ui9ycC4GQSK9P2vGobyPTFkAmJSUtTV2L_db2rZU2WACUTvGnhSfY/s1600/Casserole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_WJtXLQ4k6L4ooqTdoWe32DYV44KkzkWzPZ9DOU_Xlxtd25xp_cA5aheK9mKSCjxMwZBSsfl0hPGXfI_vRLxtn5Ui9ycC4GQSK9P2vGobyPTFkAmJSUtTV2L_db2rZU2WACUTvGnhSfY/s320/Casserole.jpg" width="320" /></a></div><br />
Chopped Onions - approx 1/3 cup<br />
Portobello Mushroom Slices - approx 1 cup<br />
Tofu - approx 1/4 block<br />
Nutritional Yeast - as much as you'd like, I used probably about 2 Tbsp<br />
Vegan Cheddar Cheese - I used approx 1.5 oz Daiya<br />
Dash of Salt for flavor<br />
Seasoned Packaged Tofu Meat substitute - I used Field Roast Tomato Flavor slices (2) but it would work well with any "deli" slices, fakin bacon, or soysage just for a little flavor.<br />
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In frying pan with either nonstick spray or oil, saute the onions. After a few minutes add in the mushrooms and saute for a few more minutes. Crumble the tofu and toss into the pan along with the nutritional yeast, salt, and meat substitute. Saute for another minute or two. Toss in the vegan cheese, stir in quickly and move it right to the casserole dish. Sprinkle some vegan cheese on top if you like. Bake at 400 degrees Fahrenheit for about 15 minutes.Jodyhttp://www.blogger.com/profile/07401606530258465297noreply@blogger.com0tag:blogger.com,1999:blog-7562615777051200960.post-63577684609232511042010-12-16T20:10:00.001-05:002010-12-16T20:12:31.864-05:00Easy AppsThese weren't plated well, I fully admit it, but they tasted delicious. They're incredibly quick and easy to make.<br />
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Lightlife Smart Strips with Thai Kitchen Peanut Satay Sauce<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikvytcGy0-uy-pmu5zctLZD76cAmVsEzpwCHzSg2wd-a50sm-IKNrEAa_zyBfoLkn8_cjWjpi2I-wnrEXP5U3sZYRWYcqNvH4YJesBgA_nFNlZS31CwnSRVJxc65iulomGYsZn_Hs1eJY/s1600/Satay.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikvytcGy0-uy-pmu5zctLZD76cAmVsEzpwCHzSg2wd-a50sm-IKNrEAa_zyBfoLkn8_cjWjpi2I-wnrEXP5U3sZYRWYcqNvH4YJesBgA_nFNlZS31CwnSRVJxc65iulomGYsZn_Hs1eJY/s320/Satay.jpg" width="320" /></a></div>The chik'n strips can be grilled in a nonstick pan or baked in an oven. I heated up the peanut satay sauce but I don't think it's necessary. (Total 2 points) One thing to watch for in Asian sauces is "fish sauce". It is always listed in one form or another in packaged sauces. In restaurants you should ask your server if they can make the dish without fish sauce. That's a trap that I fell into quite a bit when I first switched to a vegan diet.<br />
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Gardein Chipolte Lime Crispy Fingers with Mock-A-Mole<br />
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Pictured is two crispy fingers cut up into bite size pieces and mock-a-mole that browned a bit while I was working on all of this. I started with <a href="http://www.bethenny.com/2010/07/20/low-fat-mock-a-mole/">Bethenny Frankel's Mock-A-Mole recipe</a> and pared it down for simplicity. I used equal parts avocado and cup(s) of canned peas and then threw in some of my favorite seasonings (onion powder, garlic powder, lime juice, paprika, and salt). Of course if you have the time or the ingredients in your house use fresh ingredients, if not then packaged works just fine. (5 points-the crispy fingers are two points a piece but a small amount of mock-a-mole is just one point.) <br />
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Enjoy!Jodyhttp://www.blogger.com/profile/07401606530258465297noreply@blogger.com0tag:blogger.com,1999:blog-7562615777051200960.post-76523962909957310922010-12-14T18:39:00.001-05:002010-12-16T20:12:00.883-05:00Watching ItI haven't fallen off the face of the earth; I'm still here. Through Thanksgiving I had been making loads of delicious foods for my little blog here but my hips can't take it anymore. So, I've started Weight Watchers. I've always been pretty against the program because they teach portion control (which I've never had a problem with) but they don't teach people how to become healthy eaters. A couple of weeks ago they changed their program and now most fruits and veggies are "free", meaning they don't come out of your daily points allocation. Now I'm giving it a try, we'll see how it goes. Let's face it, how many people want to see pictures of salads and not-so-attractive foods? I know I don't, so I haven't been writing. Today I decided to start it up again and I'm going to keep the posts to easy vegan meals but they'll be more healthy and I'll try to add in some fun extra things such as products that I like.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPUPO6LrJsQuGha-IefAyMbbJc3AVKA1HXsdmOKM6TI48Yk-y4lPy9GHRUSwnjtFhrM1Tb9ClZE-ug_Pf7AogNybndasegEQSSxq0wv74p00LM5NbIJp6Bp1tjF3mK6Y_oe2Gm9grETwQ/s1600/chrispy_chken_org_295235.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPUPO6LrJsQuGha-IefAyMbbJc3AVKA1HXsdmOKM6TI48Yk-y4lPy9GHRUSwnjtFhrM1Tb9ClZE-ug_Pf7AogNybndasegEQSSxq0wv74p00LM5NbIJp6Bp1tjF3mK6Y_oe2Gm9grETwQ/s320/chrispy_chken_org_295235.jpg" width="269" /></a></div>Recently I discovered the Gardein Mandarin Orange Crispy Chick'n. I know, I'm Gardein obsessed but some of the food is sooo good. This shicken is no exception. Add some onions when grilling for a little and serve over a 1/4 cup of wild rice and you have a great meal (5 points for any of you other WW-ers out there). The whole thing takes no more than 10 minutes to make. I also try to make a bunch of rice at a time so that I have it cooked and waiting in my fridge. I threw my rice into the pan for the last 10 seconds or so and it turned out quite nice. The mandarin orange chick'n would be great in a stir fry as well. I find stir fry a little tough to do without oil so I've avoided it thus far but I'm sure I'll get there.Jodyhttp://www.blogger.com/profile/07401606530258465297noreply@blogger.com0tag:blogger.com,1999:blog-7562615777051200960.post-4285431039037934222010-11-30T14:36:00.000-05:002010-11-30T14:36:45.580-05:00Dreamy Creamy Chick'n<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdO2_4Ry87LQN2hM031XMUjfXborrG9Qi60E-DlQF5YXvMcWj5_c3iKzUVs1gyg7KCpQokzcXwtkNTuKltT7Nh-O5xeKL2id0jfpI0UMi9rn9EKYVe0OdRqWohfHpcnWTb95DARijBTzk/s1600/Plated+Chickn+for+blog+2a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
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</div><div class="separator" style="clear: both; color: #444444; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbKQH2DRG0qGqagL0myQ06YPjEjoYy7kSdw6_OG2UkVRkBG70qI8F8HNdBD9Xerl8txo3haXTNnd3gLu0X75O8VzWnH5mKv0EVpr1sIUW6Bq-XllPg1mMMekpi5SZlp4cGCB0RRbvb3i4/s1600/Plated+Chickn+for+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbKQH2DRG0qGqagL0myQ06YPjEjoYy7kSdw6_OG2UkVRkBG70qI8F8HNdBD9Xerl8txo3haXTNnd3gLu0X75O8VzWnH5mKv0EVpr1sIUW6Bq-XllPg1mMMekpi5SZlp4cGCB0RRbvb3i4/s400/Plated+Chickn+for+blog.jpg" width="400" /></a></div><div style="color: #444444;">Today is the last day of Vegan Mofo so it calls for a special dish. When I went to graduate school and lost my healthy eating habits, this was one of the dishes that I came up with for special occasions because it is just so over the top...but totally worth it. The pictures are old because I've only made it two or three times but you'll <span style="color: #444444; font-size: small;"><span style="font-family: inherit;">get the idea.</span></span></div><div style="color: #444444; font-family: inherit;"><u><span style="font-size: small;"><br />
</span></u></div><div style="color: #444444; font-family: inherit;"><span style="font-size: small;"><u>Ingredients</u></span></div><div style="color: #444444; font-family: inherit;"> </div><div style="color: #444444; direction: ltr; font-family: inherit; margin-bottom: 0pt; margin-left: 0.38in; margin-top: 5.76pt; text-align: left; text-indent: -0.38in; unicode-bidi: embed;"><span style="font-size: small;"><span></span><span style="font-family: inherit;">1 Package (4 pieces) of Gardein™ chick’n scallopini</span> </span></div><div style="color: #444444; direction: ltr; font-family: inherit; margin-bottom: 0pt; margin-left: 0.38in; margin-top: 5.76pt; text-align: left; text-indent: -0.38in; unicode-bidi: embed;"><span style="font-size: small;"><span></span>¼ cup Tofutti® Better than Sour Cream<span> </span></span></div><div style="color: #444444; direction: ltr; font-family: inherit; margin-bottom: 0pt; margin-left: 0.38in; margin-top: 5.76pt; text-align: left; text-indent: -0.38in; unicode-bidi: embed;"><span style="font-size: small;"><span> </span>(Can be replaced with a ¼ cup ground cashews for a slightly healthier version)</span></div><div style="color: #444444; direction: ltr; font-family: inherit; margin-bottom: 0pt; margin-left: 0.38in; margin-top: 5.76pt; text-align: left; text-indent: -0.38in; unicode-bidi: embed;"><span style="font-size: small;"><span></span>¼ cup Soy Milk (I used Lite Original Silk)</span></div><div style="color: #444444; direction: ltr; font-family: inherit; margin-bottom: 0pt; margin-left: 0.38in; margin-top: 5.76pt; text-align: left; text-indent: -0.38in; unicode-bidi: embed;"><span style="font-size: small;"><span></span>¼ cup Nutritional Yeast (Amount can be cut down by up to half, depending on personal taste)</span></div><div style="color: #444444; direction: ltr; font-family: inherit; margin-bottom: 0pt; margin-left: 0.38in; margin-top: 5.76pt; text-align: left; text-indent: -0.38in; unicode-bidi: embed;"><span style="font-size: small;"><span></span>1 tsp Garlic Powder</span></div><div style="color: #444444; direction: ltr; font-family: inherit; margin-bottom: 0pt; margin-left: 0.38in; margin-top: 5.76pt; text-align: left; text-indent: -0.38in; unicode-bidi: embed;"><span style="font-size: small;"><span></span>1 tsp Onion Powder</span></div><div style="color: #444444; direction: ltr; font-family: inherit; margin-bottom: 0pt; margin-left: 0.38in; margin-top: 5.76pt; text-align: left; text-indent: -0.38in; unicode-bidi: embed;"><span style="font-size: small;"><span></span>Salt and Pepper to taste</span></div><div style="color: #444444; direction: ltr; font-family: inherit; margin-bottom: 0pt; margin-left: 0.38in; margin-top: 5.76pt; text-align: left; text-indent: -0.38in; unicode-bidi: embed;"><span style="font-size: small;"><span></span>4 oz Daiya Italian Blend /mozzarella style “cheese”™</span></div><div style="color: #444444; direction: ltr; font-family: inherit; margin-bottom: 0pt; margin-left: 0.38in; margin-top: 5.76pt; text-align: left; text-indent: -0.38in; unicode-bidi: embed;"><span style="font-size: small;"> </span></div><div style="color: #444444; direction: ltr; font-family: inherit; margin-bottom: 0pt; margin-left: 0.38in; margin-top: 5.76pt; text-align: left; text-indent: -0.38in; unicode-bidi: embed;"><span style="font-size: small;"><span></span>Crispy Cheesy Garnish -<span> </span>1 oz Daiya Italian Blend /mozzarella style “cheese”™</span></div><div style="color: #444444; direction: ltr; font-family: inherit; margin-bottom: 0pt; margin-left: 0.38in; margin-top: 5.76pt; text-align: left; text-indent: -0.38in; unicode-bidi: embed;"><br />
</div><div style="color: #444444; font-family: inherit;"></div><div style="color: #444444; font-family: inherit;"> </div><div class="O0" style="color: #444444; direction: ltr; font-family: inherit; margin-bottom: 0pt; margin-left: 0.38in; margin-top: 4.32pt; text-align: left; text-indent: -0.38in; unicode-bidi: embed;"><span style="font-size: small;"><span></span><u>Directions</u></span></div><div class="separator" style="clear: both; color: #444444; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdO2_4Ry87LQN2hM031XMUjfXborrG9Qi60E-DlQF5YXvMcWj5_c3iKzUVs1gyg7KCpQokzcXwtkNTuKltT7Nh-O5xeKL2id0jfpI0UMi9rn9EKYVe0OdRqWohfHpcnWTb95DARijBTzk/s1600/Plated+Chickn+for+blog+2a.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdO2_4Ry87LQN2hM031XMUjfXborrG9Qi60E-DlQF5YXvMcWj5_c3iKzUVs1gyg7KCpQokzcXwtkNTuKltT7Nh-O5xeKL2id0jfpI0UMi9rn9EKYVe0OdRqWohfHpcnWTb95DARijBTzk/s320/Plated+Chickn+for+blog+2a.jpg" width="320" /></a></div><div class="O0" style="color: #444444; direction: ltr; font-family: inherit; margin-bottom: 0pt; margin-left: 0.38in; margin-top: 4.32pt; text-align: left; text-indent: -0.38in; unicode-bidi: embed;"><span style="font-size: small;">Slightly defrost Gardein™ chick’n scallopini so that it’s easier to work with; put in microwave for about 30 seconds. Set aside.</span></div><div class="O0" style="color: #444444; direction: ltr; font-family: inherit; margin-bottom: 0pt; margin-left: 0.38in; margin-top: 4.32pt; text-align: left; text-indent: -0.38in; unicode-bidi: embed;"><span style="font-size: small;"><span></span>In a bowl, mix Tofutti® Better than Sour Cream, Soy Milk, Nutritional Yeast, Garlic Powder, Onion Powder, Salt and Pepper. (Add more Soy Milk for desired consistency)</span></div><div class="O0" style="color: #444444; direction: ltr; font-family: inherit; margin-bottom: 0pt; margin-left: 0.38in; margin-top: 4.32pt; text-align: left; text-indent: -0.38in; unicode-bidi: embed;"><span style="font-size: small;"><span></span>Moderately coat the Gardein™ chick’n scallopini with the mixture. There will be a lot of the mixture left over to use as a sauce on final dish.</span></div><div class="O0" style="color: #444444; direction: ltr; font-family: inherit; margin-bottom: 0pt; margin-left: 0.38in; margin-top: 4.32pt; text-align: left; text-indent: -0.38in; unicode-bidi: embed;"><span style="font-size: small;"><span></span>Press ½ oz of the Daiya cheese on each side of each “chick’n”. </span></div><div class="O0" style="color: #444444; direction: ltr; font-family: inherit; margin-bottom: 0pt; margin-left: 0.38in; margin-top: 4.32pt; text-align: left; text-indent: -0.38in; unicode-bidi: embed;"><span style="font-size: small;"><span></span>Grease cookie sheet/oven tray and place the coated “chick’n” on the sheet. </span></div><div class="O0" style="color: #444444; direction: ltr; font-family: inherit; margin-bottom: 0pt; margin-left: 0.38in; margin-top: 4.32pt; text-align: left; text-indent: -0.38in; unicode-bidi: embed;"><span style="font-size: small;"><span></span>Evenly place the 1 oz Daiya cheese on the tray as well in its own section so that it does not melt into the chick’n. (or place on separate tray)</span></div><div class="O0" style="color: #444444; direction: ltr; font-family: inherit; margin-bottom: 0pt; margin-left: 0.38in; margin-top: 4.32pt; text-align: left; text-indent: -0.38in; unicode-bidi: embed;"><span style="font-size: small;"><span></span>Bake at 350⁰ for 10 minutes, flip “chick’n”. Remove the Crispy Cheesy Garnish when it stops bubbling and starts browning.<span> </span>Bake the “chick’n” for another 5 minutes. (Time/Temperature may need to be adjusted depending on your oven, mine cooks particularly hot.)</span></div><div class="O0" style="color: #444444; direction: ltr; font-family: inherit; margin-bottom: 0pt; margin-left: 0.38in; margin-top: 4.32pt; text-align: left; text-indent: -0.38in; unicode-bidi: embed;"><span style="font-size: small;"><span></span>Remove “chick’n”, place on plate, spoon remainder of sauce over “chick’n”.<span> </span>(sauce can be used hot or cold)</span></div><div class="O0" style="color: #444444; direction: ltr; font-family: inherit; margin-bottom: 0pt; margin-left: 0.38in; margin-top: 4.32pt; text-align: left; text-indent: -0.38in; unicode-bidi: embed;"><span style="font-size: small;"><span></span>Place Crispy Cheesy Garnish on the “chick’n” and serve. </span></div><div class="O0" style="color: #444444; direction: ltr; font-family: inherit; margin-bottom: 0pt; margin-left: 0.38in; margin-top: 4.32pt; text-align: left; text-indent: -0.38in; unicode-bidi: embed;"><span style="font-size: small;"><br />
</span></div><div class="O0" style="color: #444444; direction: ltr; font-family: inherit; margin-bottom: 0pt; margin-left: 0.38in; margin-top: 7.2pt; text-align: left; text-indent: -0.38in; unicode-bidi: embed;"><u><span style="font-size: small;">Notes</span></u></div><div class="O0" style="color: #444444; direction: ltr; font-family: inherit; margin-bottom: 0pt; margin-left: 0.38in; margin-top: 7.2pt; text-align: left; text-indent: -0.38in; unicode-bidi: embed;"><span style="font-size: small;">If using cashews in place of Tofutti® Better than Sour Cream, grind in food processor. Heat soy milk and mix the sauce in the blender rather than a bowl.</span></div><div class="O0" style="color: #444444; direction: ltr; font-family: inherit; margin-bottom: 0pt; margin-left: 0.38in; margin-top: 7.2pt; text-align: left; text-indent: -0.38in; unicode-bidi: embed;"><span style="font-size: small;"><span></span>The dish is very creamy. The amount of Daiya can be reduced or the dish can be made without the Daiya at all if it is too creamy for your taste.</span></div><div class="O0" style="direction: ltr; margin-bottom: 0pt; margin-left: 0.38in; margin-top: 4.32pt; text-align: left; text-indent: -0.38in; unicode-bidi: embed;"><span style="color: #444444; font-size: small;"><span></span>Ground sesame seeds can be added for a slightly more “Parmesan” taste. Soy milk will need to be increased.</span><span style="color: #444444; font-size: small;"><span style="font-family: inherit;"> </span></span><span style="color: #4e3b30; font-family: "Franklin Gothic Book"; font-size: 18pt;"><br />
</span></div>Jodyhttp://www.blogger.com/profile/07401606530258465297noreply@blogger.com2tag:blogger.com,1999:blog-7562615777051200960.post-8854991888062440422010-11-28T14:15:00.002-05:002010-11-30T17:22:25.774-05:00Vegan Thanksgiving Round-UpI hope everyone enjoyed their Thanksgiving, regardless of what you were doing or who you were with. My family was giving me a hard time about taking the foodie pictures so I had to snap a couple of pics very quickly on the sly and they didn't always turn out well. So, I apologize in advance for some of the pictures. Here was my Vegan Thanksgiving...<br />
<br />
First, I made <a href="http://pixieanddustyeat.blogspot.com/2010/11/rise-up.html">bread</a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0FvXK5mYEVSA073eqGzv31nMHMxCEj3t6wtlR-uHgBCJffS7Z1VewpYAeGLwSvUExPBtuY8xzvdIL6uyBHUy-QKX7tQ0VO70pUvzjDqrISKDj-ClRRHFcIVLys-FWopa7zhCKD4vBAs/s1600/Bread+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0FvXK5mYEVSA073eqGzv31nMHMxCEj3t6wtlR-uHgBCJffS7Z1VewpYAeGLwSvUExPBtuY8xzvdIL6uyBHUy-QKX7tQ0VO70pUvzjDqrISKDj-ClRRHFcIVLys-FWopa7zhCKD4vBAs/s400/Bread+1.jpg" width="400" /></a></div><br />
<br />
<br />
Two main courses:<br />
<a href="http://www.vegan.com/recipes/vegan-thanksgiving-recipes-2009-a-feast-by-robin-robertson/seitan-en-croute/">Seitan en Croute with Madeira Sauce</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxkjN_qeo3RfT_k2Z55btAFWomN_SfPbUTMuky9w9uN66LVG1eB3aZzqrfUGw_IwG8nIXrt2Qf2_V02NwtdC_YsCdIZuI5-CNXUxp1tOpAm-5yEQO3lbA3dJHJWJpRYkbKj_7lQexFQ6Q/s1600/SEC1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxkjN_qeo3RfT_k2Z55btAFWomN_SfPbUTMuky9w9uN66LVG1eB3aZzqrfUGw_IwG8nIXrt2Qf2_V02NwtdC_YsCdIZuI5-CNXUxp1tOpAm-5yEQO3lbA3dJHJWJpRYkbKj_7lQexFQ6Q/s400/SEC1.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik43nSmN6aXp3WvPJcXKPASrjzzAqbexCQ_e9SI8OGvZmGtA_y5uB37cTjCvAB5bHmU-muc9QAdzEu9OhkbZ6m_OsDmUJCDSK9Gdb73EFG_ZytMxm3LVYy9YYz1Xu5Ojz3Yr7sZ8yiDZk/s1600/SEC2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik43nSmN6aXp3WvPJcXKPASrjzzAqbexCQ_e9SI8OGvZmGtA_y5uB37cTjCvAB5bHmU-muc9QAdzEu9OhkbZ6m_OsDmUJCDSK9Gdb73EFG_ZytMxm3LVYy9YYz1Xu5Ojz3Yr7sZ8yiDZk/s400/SEC2.jpg" width="400" /></a></div><br />
and <a href="http://vegandad.blogspot.com/2010/10/maple-apple-cider-tofu-with-stuffing.html">Vegan Dad's Maple Apple Cider Tofu with Stuffing</a> (although I just used my cranberry sauce as a topping instead of his chutney which looks delish).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsI1sMNAB5-QcFtaVSetLKkclENZ49txwc1qbBALtPqFJkWiQHeQRdgnLfIAkiwXkrW6KasAmlzPbkg0LhC_fRAXuROwD9j5_p5YIYWlHirmrzM243w1eobQ4Wd1qrXCAtb2CCPoPAPxM/s1600/VDMapleCiderTofu2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsI1sMNAB5-QcFtaVSetLKkclENZ49txwc1qbBALtPqFJkWiQHeQRdgnLfIAkiwXkrW6KasAmlzPbkg0LhC_fRAXuROwD9j5_p5YIYWlHirmrzM243w1eobQ4Wd1qrXCAtb2CCPoPAPxM/s400/VDMapleCiderTofu2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3gXuLjAIft5bRKbqLcWf-7xddaCBMSENMswTUbdmh8BdUL81BBnX56et9K9pybiI1cTD19AhjDjCYbPFmPJhKVolFEvvvzQ8fuci-XWaYiMps-LDOMd5bdzm6kEtcXndNNWRSZimAV3w/s1600/VDMapleCiderTofu2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitp5s_UlAlzinDe57B8kM0MmxmM3YL7hLUAUeeByoRBh88nNw357YWkAKKcQ5cV_rYmOOGeiYHrFgwOHlJuwY-jFtXJm7bLd7aJoMVJpY0zNM659yJmUQPHqA5UIE-4-xwxlq-8gUbb7c/s1600/VDMapleCiderTofu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitp5s_UlAlzinDe57B8kM0MmxmM3YL7hLUAUeeByoRBh88nNw357YWkAKKcQ5cV_rYmOOGeiYHrFgwOHlJuwY-jFtXJm7bLd7aJoMVJpY0zNM659yJmUQPHqA5UIE-4-xwxlq-8gUbb7c/s400/VDMapleCiderTofu.jpg" width="400" /></a></div>I have to say, this was absolutely amazing. I will definitely be making it again!<br />
<br />
<a href="http://pixieanddustyeat.blogspot.com/2010/11/thanksgiving-part-5-sides.html">Cranberry Sauce</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNmgvCptFTQAX39E6Q8ldN9dNKENxuXpYVg21_p0hbTsC0mPBWOuW9-Es3fo_TDCAOa-sSi7lVTsGsMjUR7whZVdwPyO0xhLR95kX3tn32V4cusya0nn-vMw6JU6g3HajMOzm3tw8czXk/s1600/CBS2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNmgvCptFTQAX39E6Q8ldN9dNKENxuXpYVg21_p0hbTsC0mPBWOuW9-Es3fo_TDCAOa-sSi7lVTsGsMjUR7whZVdwPyO0xhLR95kX3tn32V4cusya0nn-vMw6JU6g3HajMOzm3tw8czXk/s640/CBS2.jpg" width="472" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg68Em7npsXmF7dyXn1ovTCs7j-dGz0MWFuHU2mr-R06lsmtqKyfswZQRsklooKSs25aSsisgMjh0ipLozNExXIziqcNDnDAoGsFmuM8hMg84uf_YZ7VeKwRR5JLLwIcgcGiRRqNaKXrXo/s1600/CBS1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg68Em7npsXmF7dyXn1ovTCs7j-dGz0MWFuHU2mr-R06lsmtqKyfswZQRsklooKSs25aSsisgMjh0ipLozNExXIziqcNDnDAoGsFmuM8hMg84uf_YZ7VeKwRR5JLLwIcgcGiRRqNaKXrXo/s400/CBS1.jpg" width="400" /></a></div><br />
Sweet Potatoes (which were made by my mom) with Glazed Pecans that I jarred. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYwIrKPE1x2pIlNkjsZWt6bmdBASut1SDYUc04MXLTAUoI-CeWIYDMTEzNpVgQ-fyX5VvLDqqBhnxblEnkdrpUGmfW7v3DlaSxZ5CYtSx3hD6Cg2GZXXNjB6oSkRZi8Q_uFW07-bCXVXA/s1600/SweetPotato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYwIrKPE1x2pIlNkjsZWt6bmdBASut1SDYUc04MXLTAUoI-CeWIYDMTEzNpVgQ-fyX5VvLDqqBhnxblEnkdrpUGmfW7v3DlaSxZ5CYtSx3hD6Cg2GZXXNjB6oSkRZi8Q_uFW07-bCXVXA/s400/SweetPotato.jpg" width="400" /></a></div><br />
And for Dessert...<br />
<br />
My famous apple pie. Quite frankly, the pictures don't do it justice. I'm just sayin.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRK-Zf_wvFEHbJV9gyEGotOLSqanMaUGF7-DqXeT7fbi1I5DCqzn0Z7Rw1c32zXdZOI8Uf-o4sU_B6jKdTZDNftX2Zh5OfiS3CNAeGoOISTNpK-vAD1h6uZbtc-c0Jub50JwLEuIXrRhA/s1600/AP1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRK-Zf_wvFEHbJV9gyEGotOLSqanMaUGF7-DqXeT7fbi1I5DCqzn0Z7Rw1c32zXdZOI8Uf-o4sU_B6jKdTZDNftX2Zh5OfiS3CNAeGoOISTNpK-vAD1h6uZbtc-c0Jub50JwLEuIXrRhA/s400/AP1.jpg" width="400" /></a></div><br />
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and <a href="http://pixieanddustyeat.blogspot.com/2010/11/thanksgiving-part-3-desserts.html">Pumpkin Bread</a><br />
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I hope you enjoyed seeing what I ate as much as I enjoyed eating it. My family ate everything except my main course. My weight watchers devotee mamma made some grilled asparagus that was vegan but I don't have any pix. Hey, it's a start!Jodyhttp://www.blogger.com/profile/07401606530258465297noreply@blogger.com0tag:blogger.com,1999:blog-7562615777051200960.post-17876548934621320262010-11-24T10:38:00.001-05:002010-11-28T13:16:52.595-05:00Thanksgiving Part 5: SidesTraditional Thanksgiving sides are really easy to make vegan.<br />
<br />
Substitutes:<br />
<br />
Butter == Earth Balance<br />
Chicken stock == Vegetable stock OR there are vegetarian bouillon cubes that are meant to taste like chicken stock<br />
Sausage == vegetarian sausage such as Lightlife Smart Sausage<br />
Sour Cream == Tofutti Sour Cream (I use this for dip)<br />
Marshmallows == Dandies (taste like store bought marshmallows) or Sweet and Sara marshmallows (taste more like homemade marshmallows)<br />
*I will be putting glazed pecans on my sweet potatoes instead of<br />
marshmallows. They're incredibly easy to make.<br />
<br />
If there's anything that I left off the list, please feel free to leave a comment and I will do my best to get back to you with a veg*n substitute.<br />
<br />
Here's a recipe for a delicious cranberry sauce that I made yesterday for my family's Thanksgiving.<br />
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<span style="color: #0b5394; font-size: large;">APPLE CIDER CRANBERRY SAUCE</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNmgvCptFTQAX39E6Q8ldN9dNKENxuXpYVg21_p0hbTsC0mPBWOuW9-Es3fo_TDCAOa-sSi7lVTsGsMjUR7whZVdwPyO0xhLR95kX3tn32V4cusya0nn-vMw6JU6g3HajMOzm3tw8czXk/s1600/CBS2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNmgvCptFTQAX39E6Q8ldN9dNKENxuXpYVg21_p0hbTsC0mPBWOuW9-Es3fo_TDCAOa-sSi7lVTsGsMjUR7whZVdwPyO0xhLR95kX3tn32V4cusya0nn-vMw6JU6g3HajMOzm3tw8czXk/s320/CBS2.jpg" style="cursor: move;" width="236" /></a><br />
12 oz Cranberries<br />
1 cup of Vegan Granulated Sugar<br />
1 cup of Apple Cider<br />
Clementine zest and approximately 1-2 tbsp Clementine juice<br />
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<br />
In a sauce pot over medium heat, combine a dash of clementine zest and juice, cider, and sugar. When the sugar is dissolved stir in the cranberries. You will know the sauce is done when all of the cranberries pop. It usually takes 10-12 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg68Em7npsXmF7dyXn1ovTCs7j-dGz0MWFuHU2mr-R06lsmtqKyfswZQRsklooKSs25aSsisgMjh0ipLozNExXIziqcNDnDAoGsFmuM8hMg84uf_YZ7VeKwRR5JLLwIcgcGiRRqNaKXrXo/s1600/CBS1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg68Em7npsXmF7dyXn1ovTCs7j-dGz0MWFuHU2mr-R06lsmtqKyfswZQRsklooKSs25aSsisgMjh0ipLozNExXIziqcNDnDAoGsFmuM8hMg84uf_YZ7VeKwRR5JLLwIcgcGiRRqNaKXrXo/s320/CBS1.jpg" width="320" /></a></div>Really I just wanted to do something a little more exciting than the traditional sugar/water/cranberries - cranberry sauce. I <3 apple cider and thought it would be a good combination. A lot of people will use orange juice instead of water so it occurred to me that a bit of clementine would be a nice touch.<br />
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Stay tuned for my Thanksgiving round-up after the dinner. <br />
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Have a Happy Thanksgiving!Jodyhttp://www.blogger.com/profile/07401606530258465297noreply@blogger.com0tag:blogger.com,1999:blog-7562615777051200960.post-30337867526915820492010-11-20T12:23:00.001-05:002011-11-12T08:32:28.153-05:00Thanksgiving Part 4: Desserts (part deux)I mentioned in my last post that I make apple pie every Thanksgiving. You'd have to kill me to get my apple pie recipe. However, I can give you some tips on pie crusts that you can use on any pie and tips on making apple pies. You can use the crust for pecan pie, pumpkin pie, or any other pie that you'd like to make this holiday.<br />
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A few quick tips on apple pie. First, use more tart apples. I know, it's counter intuitive but sweet apples are just not as good in pies as tart apples are. Second, and this is probably a matter of personal preference, slice your apples thin. If your recipe calls for an apple cut into 1/8ths, cut them into 1/16ths. If you're using an apple corer you can slice through once, hold the apple together with your hand and then shift the corer to split the slices in half (but move your hand before you press down on the corer again). My final tip for apple pie is that crumb top pies always seem to be much more loved than the traditional pies. Use Earth Balance for your crumb top instead of butter. I will admit it takes a bit longer but it's worth it to keep the pie vegan.<br />
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On pie crusts... pie crusts always have 3 or 4 basic ingredients so there's nothing super special that you can put in them to make them more awesome than the next crust. So why do some taste so much better than others? It's all in the technique. First, keep the water and the margarine ice cold. Second, when mixing the dough don't mix thoroughly. Keep chunks of margarine something along the size of a walnut. Third, once you've mixed the dough (not thoroughly), wrap it up and refrigerate it for about 30-45 minutes to let it settle. My final tip is that if you're new to making pie crusts from scratch you should look for a step by step instructional video online. I'm sure there are a zillion out there.<br />
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Stay tuned, post-Thanksgiving you'll see pictures of my apple pie in my fancy new pie dish.Jodyhttp://www.blogger.com/profile/07401606530258465297noreply@blogger.com0tag:blogger.com,1999:blog-7562615777051200960.post-68618590900160810062010-11-20T12:05:00.004-05:002010-11-20T12:23:39.548-05:00Thanksgiving Part 3: DessertsDesserts are my favorite part of Thanksgiving! Shocker, I know. I'm not much of a cook but I'm a terrific baker if I do say so myself. Sure I've experimented with a recipe or two that hasn't turned out well and then didn't have the time to make something new so I served it anyway :) Some of you may have been fortunate enough to be the recipient of those dishes. But I digress.<br />
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For a number of years now I have been in charge of Thanksgiving dessert at my house and everyone happily gobbles up my vegan treats. Apple pie and apple cake are traditions at our holiday meal but I usually try to add something else to the mix. I have been debating, for a while now, what my new dessert will be this Thanksgiving and I think I've found it.<br />
<br />
Yesterday I went to Michaels to see if I could come up with something I wanted to package cookies in for holiday host(ess) gifts...and then I ended up buying half the store. Isn't that the way every trip to Michaels goes? This trip I ventured into a section of the store that I avoid like the plague at this time of the year, the Seasonal section. *queue the horror movie music* I guess they're already looking to get rid of the Thanksgiving gear!? Probably because Christmas prep starts in September now. I found a super sweet fall red ceramic pie dish and almost wanted to die. Then I came across the cutest 5"x3" ceramic loaf dishes in fall colors. They were $1. Yes, $1. There's nothing that I like better than a good bargain. So I bought three of them, one brown, one yellow, and one green. I would imagine there were other colors but this is what was left at my store. I decided that I would use them to make mini loaves of bread instead of rolls. THEN I decided that I would also use them to make a dessert, Pumpkin Bread!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicPB4GOfln5uDoeO9yEsu1WERNGJ4y2UvbhoN_vOlP5gmzMyt2zf9vkd9IIYxX6Q1kjDScWiOsfCyeNtQ_6GuQgN5FJ0cafnM7hy4tHDl-4LpctACbcFdfnCtDOGfmISqiCtkDxoQIF0c/s1600/PumB1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicPB4GOfln5uDoeO9yEsu1WERNGJ4y2UvbhoN_vOlP5gmzMyt2zf9vkd9IIYxX6Q1kjDScWiOsfCyeNtQ_6GuQgN5FJ0cafnM7hy4tHDl-4LpctACbcFdfnCtDOGfmISqiCtkDxoQIF0c/s400/PumB1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv1tzeo7Gk_QnEQc1Ewnao9N_jocV6vfqd4DAxMEeYNnRs6alueOpk3iVviHgIjrcnPeQdE90gi1spjxtWTJGifrKLx3v4x-c0GRBOOftpQPymuV7pwNM15YMvrYUTpqWw5-9tBsDGUxY/s1600/IMGP3118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>I came home and found a <a href="http://www.theppk.com/2008/10/super-moist-pumpkin-bread/">recipe</a> for the bread so I decided to do a little test run. I cut the recipe by 4, which actually turned out to be too much for the loaf dish, I should have cut it by 5. After I made it I thought this would be a great option for people who don't like their desserts too sweet.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_vj5XOoFlaCq6ImhDYw1mQA2Bg2AhYFnFnQIZSID4_P16_O8N7VGGw95PtJfP_A8Cp4LM2sodjHNA9xItUjxDW1uBrpvCAZ2QR_P7Ek1CRzy-5fvoge6yV_LWzCoHhbyoEkRdUDycEo/s1600/PumB2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_vj5XOoFlaCq6ImhDYw1mQA2Bg2AhYFnFnQIZSID4_P16_O8N7VGGw95PtJfP_A8Cp4LM2sodjHNA9xItUjxDW1uBrpvCAZ2QR_P7Ek1CRzy-5fvoge6yV_LWzCoHhbyoEkRdUDycEo/s400/PumB2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwSTCuNnL2bvKORCuOyZmnLH2P6uA4_1DoNbgenCBiN-SEaQ3Yr9bftET-akM2DQvNT1NM5Hx614tLKcIX2LJtnUnV0tAlyJBRNaJbnfaWU38UuhFVoevC2TAi2shEI97vomQzQcKvxwY/s1600/IMGP3115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><br />
And for those that do like their desserts sweet, a simple sugar glaze on top will do. You can use a small amount of tofutti cream cheese or margarine and soy milk, and lots of powdered sugar.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQAS9b-hT3QQxNE0k10u7P67ucqlVkj6tbzMESuqBuvSAXDLrF12N4cxXGGIceEXggRcvtAS5-poUFV9D4x1NHY07DkqUmluU6IVeKmF9LWMS9YI-JE0a-AIJIzQzN2J9k3IwEixWuRUk/s1600/IMGP3122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQAS9b-hT3QQxNE0k10u7P67ucqlVkj6tbzMESuqBuvSAXDLrF12N4cxXGGIceEXggRcvtAS5-poUFV9D4x1NHY07DkqUmluU6IVeKmF9LWMS9YI-JE0a-AIJIzQzN2J9k3IwEixWuRUk/s400/IMGP3122.JPG" width="400" /></a></div>EXTREME CLOSE-UP!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-ZOQFOdgFQydCBVPbLL7XEjuD4dwNBigH0Epea-A4BzHBvXX6NWWCce5WJFBghGQny4tV8vnywRAPYxmYXS0TJLCIwHFEb1eQqvpC4ErAnmv8XQvRmpcrLoU4nb-MsAJvQrunxIgZsU/s1600/IMGP3123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-ZOQFOdgFQydCBVPbLL7XEjuD4dwNBigH0Epea-A4BzHBvXX6NWWCce5WJFBghGQny4tV8vnywRAPYxmYXS0TJLCIwHFEb1eQqvpC4ErAnmv8XQvRmpcrLoU4nb-MsAJvQrunxIgZsU/s400/IMGP3123.JPG" width="400" /></a></div><br />
Stay tuned for Desserts Part Deux....Jodyhttp://www.blogger.com/profile/07401606530258465297noreply@blogger.com0tag:blogger.com,1999:blog-7562615777051200960.post-46797159005560511152010-11-18T10:14:00.000-05:002010-11-18T10:14:43.857-05:00Thanksgiving Part 2: Better Than TurkeyIt is incredibly easy to make all of the traditional Thanksgiving side dishes vegan. My mom has been doing it for years and many of the dishes were already vegan. For many, if not most, veg*ns (vegetarians and vegans) there is no way we're going to take part in eating a poor little tortured turkey. Ok guilt trip over. So what's a veg*n to do on Thanksgiving? Here are some main course dishes that will please any vegan. I was careful to pick not only some of the most popular dishes but only those whose recipes are available for free. Also, I don't have the rights to post any of these pictures (sorry) so you're going to have to click on the links to see them.<br />
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First up is the <a href="http://www.tofurky.com/tofurkyproducts/holiday_products.html">Tofurkey Holdiay products</a>. This is pre-made and available in most supermarkets. It travels very well and is quite possibly the easiest thing to make, ever. It's been a few years since I've made a Tofurkey so it may have changed but it comes in the shape of a little football. You put the roast on a tray, pop it in the oven, bake and remove. That's it. The stuffing is inside and it comes with gravy. If you are hopeless in the kitchen or are traveling, this might be your best way to go.<br />
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Next up are the store bought roasts such as the <a href="http://www.fieldroast.com/products.htm">Field Roast brand Celebration Roast</a> (click the link on the left, 2nd one down labeled Celebration Roast) and the <a href="http://www.matchmeats.com/recipebox.php?keyword=roast&product=all&course=all&submit.x=0&submit.y=0">Match® Premium Vegan Stuffed Holiday Roast</a>. You can do anything you want with these roasts. You can shape them, stuff them, bread them, or just serve with gravy.<br />
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Here are two favorite "from scratch" recipes. <a href="http://www.theppk.com/2010/11/doublebatch-chickpea-cutlets/">PPK chickpea cutlets</a> and <a href="http://www.wholefoodsmarket.com/recipes/2808">Whole Foods Market's Celebration Lentil Loaf</a>. Both are at a moderate level of difficulty. If you are a decent cook then you can make these. I don't know how the Whole Foods Lentil Loaf tastes but the chickpea cutlets seem to be loved by all.<br />
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Finally, if you're feeling ambitious or are already a good cook, here's something for you to try. Last year <a href="http://www.vegan.com/">vegan.com</a> featured <a href="http://www.vegan.com/recipes/vegan-thanksgiving-recipes-2009-a-feast-by-robin-robertson/">Robin Robertson's Thanksgiving menu</a>. His main course was <a href="http://www.vegan.com/recipes/vegan-thanksgiving-recipes-2009-a-feast-by-robin-robertson/seitan-en-croute/">Seitan en Croute</a> with <a href="http://www.vegan.com/recipes/vegan-thanksgiving-recipes-2009-a-feast-by-robin-robertson/madeira-sauce/">Madeira Sauce</a>. There are many Seitan en Croute recipes out there, all you have to do is a search to find them.<br />
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I'm leaning towards either Robin's Seitan en Croute or the PPK chickpea cutlets for my Thanksgiving menu. I will post pictures after Thanksgiving.Jodyhttp://www.blogger.com/profile/07401606530258465297noreply@blogger.com0tag:blogger.com,1999:blog-7562615777051200960.post-43852251287959360992010-11-17T17:51:00.001-05:002010-11-18T10:20:18.720-05:00Thanksgiving Part 1: Rise Up!<div style="color: #0b5394;"><span style="font-size: x-large;">Irresistible Bread</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0FvXK5mYEVSA073eqGzv31nMHMxCEj3t6wtlR-uHgBCJffS7Z1VewpYAeGLwSvUExPBtuY8xzvdIL6uyBHUy-QKX7tQ0VO70pUvzjDqrISKDj-ClRRHFcIVLys-FWopa7zhCKD4vBAs/s1600/Bread+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0FvXK5mYEVSA073eqGzv31nMHMxCEj3t6wtlR-uHgBCJffS7Z1VewpYAeGLwSvUExPBtuY8xzvdIL6uyBHUy-QKX7tQ0VO70pUvzjDqrISKDj-ClRRHFcIVLys-FWopa7zhCKD4vBAs/s320/Bread+1.jpg" width="320" /></a></div><br />
Not having a laptop for a week means that I have a few recipes built up to share. I've put them all aside seeing as Thanksgiving preparations in my house are about to start. While holidays mean elaborate recipes and tons of food, sometimes you can get away with an easy to make dish that wows the crowd. This week I hope to bring you some recipes for the holidays that are either easy recipes or take a bit more effort but can be made by anyone. Hopefully this week we'll find a way to reinvent Thanksgiving to spare as many turkeys as possible.<br />
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This recipe has been a favorite of mine for many years. It was posted on vegweb which is pretty much where I got my recipe collection start. I altered the recipe a bit but not much. It is hard to mess this up and it is a crowd pleaser for sure. Sometimes I even add some herbs like rosemary or tomato & basil to this recipe to make some savory rolls. This bread recipe can be used to make rolls and loaves of bread. It's a great all-purpose, base bread recipe. It's so simple, anyone can do it.<br />
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1 1/2 tsp instant yeast<br />
2 Tbsp warm water (warm! not hot. hot water will kill the yeast)<br />
<br />
<br />
1 1/2 Tbsp granulated sugar<br />
1/2 Tbsp salt<br />
1 cup of hot water<br />
<br />
1 cup of whole wheat flour (you can replace this with all-purpose or bread flour if you like)<br />
2 cups of all-purpose or bread flour<br />
2 1/2 Tbsp olive or canola oil<br />
<br />
In a small bowl, mix the yeast and warm water. Set aside until it looks foamy.<br />
<br />
In your large mixing bowl mix the sugar, salt, and hot water. Once the yeast is foamy and the sugar and salt have started to dissolve you can pour the yeast mixture into the large mixing bowl. Mix it up a little bit.<br />
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Mix in the whole wheat flour until well combined. Add the oil and combine again. Add the remaining flour and knead for a couple of minutes.<br />
<br />
Place the dough back in the large bowl and cover with a damp kitchen towel or saran wrap. Set aside for 1-2 hours (or longer, no rush). The dough should rise noticeably.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7wEz_nmQg1VQbMhnGP6Ar59EbK9Ht9PD_EgUEg3cg0rKxbV86k_f1dIXoDvSRHdWFfiPMOulhHcHCyfAac7It5omnxmdLOP3NQIftxscy5qOJ62Ae4pqwFk4IK3mS588OGKXeMe7vdg/s1600/Bread+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7wEz_nmQg1VQbMhnGP6Ar59EbK9Ht9PD_EgUEg3cg0rKxbV86k_f1dIXoDvSRHdWFfiPMOulhHcHCyfAac7It5omnxmdLOP3NQIftxscy5qOJ62Ae4pqwFk4IK3mS588OGKXeMe7vdg/s320/Bread+2.jpg" width="320" /></a></div><br />
Once the dough has risen, knead for a minute.<br />
<br />
-If you are making rolls: tear off the dough into pieces a little smaller than the size you would like your rolls to be. Place the rolls on a very lightly greased cookie sheet. A cooking spray will work nicely here.<br />
-If you are making bread: split the dough in half and place each half in it's own average size bread pan.<br />
<br />
Cover the cookie sheet or bread pan and let the dough rise again for at least an hour.<br />
<br />
Preheat your oven to 450 degrees Fahrenheit. Baking time will depend on your oven and whether you chose to make rolls or loaves of bread. It takes me about 10 minutes to bake rolls and 30-45 minutes for a loaf of bread.<br />
<br />
TIP: I believe it is always best to set your timer for about 20% less time than any recipe calls for and just keep watch on it for the last bit of time necessary. It's easier to add cooking time to your dish than to try and un-burn it, if that's even possible. <br />
<br />
It looks like a lot of instruction but it is really incredibly easy. It takes almost no prep time but leave lots of extra time to let the dough rise.<br />
<br />
Bake and Enjoy!Jodyhttp://www.blogger.com/profile/07401606530258465297noreply@blogger.com0tag:blogger.com,1999:blog-7562615777051200960.post-6538824739018317292010-11-16T16:51:00.002-05:002010-11-16T19:11:59.125-05:00MiniBon<div style="color: #0b5394;"><span style="font-size: x-large;">Mini Cinnamon Buns</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM8ACvMnWecslOQx9WIu6bg6s3bepXMcQDdRFWkqaM2Kk4c9N2BPn6C05li33VB_4tUYGRG9Ok2D7ZPSpu-lAy62_tZcDB0rsBK7Qmz3YCCmpRbvlsgs9aTBI7wlomamGXE9CHnHwXWsQ/s1600/Bun2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM8ACvMnWecslOQx9WIu6bg6s3bepXMcQDdRFWkqaM2Kk4c9N2BPn6C05li33VB_4tUYGRG9Ok2D7ZPSpu-lAy62_tZcDB0rsBK7Qmz3YCCmpRbvlsgs9aTBI7wlomamGXE9CHnHwXWsQ/s320/Bun2.JPG" width="320" /></a></div><br />
Once every 2 years or so I get a craving for a cinnamon bun and recently I had one. But, as we know, I cannot afford to eat an entire giant cinnamon bun. So I decided to attempt a mini cinnamon bun. <br />
<br />
Since I have little experience making cinnamon buns I used the recipe from <a href="http://lovelikeavegan.wordpress.com/2007/05/21/cinnamon-rolls/">Love Like a Vegan</a> but quartered the recipe. I rolled the dough out much thinner than the recipe calls for and it made 10 delightful mini buns. You have to read through the post to get to the best part at the end...<br />
<br />
1/2 tsp heaping instant yeast<br />
2 Tbsp unbleached sugar<br />
1/4 cup lite original silk (or your choice of non-dairy milk)<br />
1/2 egg worth of egg replacer OR 1/2 T ground flaxseeds whisked together with 6 T hot water<br />
1 1/2 Tbsp Earth Balance margarine, melted<br />
1 cup + 2 tbsp unbleached flour<br />
1/4 tsp salt<br />
<br />
1/4 cup brown sugar, packed<br />
2 tsp ground cinnamon<br />
1 1/2 Tbsp Earth Balance margarine, melted<br />
<br />
Frosting<br />
3/4 oz of Tofutti Better Than Cream Cheese<br />
1 Tbsp Earth Balance margarine, softened<br />
6 Tbsp powdered sugar<br />
1/8 tsp vanilla extract<br />
pinch of salt<br />
2 Tbsp soy milk <br />
<br />
Instructions:<br />
Mix yeast, sugar, and heated soymilk in a large mixing bowl and let stand until foamy.<br />
<br />
Add egg replacer, melted margarine, flour, and salt. Mix well and knead for 5-10 minutes (um, I did it for like a minute). The dough should be firm and smooth, not sticky. Set the dough aside in a covered bowl and let double in size.<br />
<br />
After the dough has doubled-ish, turn it out onto a floured work surface, cover, and let rest for 10 more minutes.<br />
<br />
Meanwhile, in a small bowl, combine brown sugar and cinnamon.<br />
<br />
Roll dough into approximately 16×21 inch rectangle or possibly smaller. Spread dough with margarine and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 10 sections with a sharp knife.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWM1qcQOixqWBc1YMA-CrV7OjRXlzD4nw5jiJRjC03Yy6puJ-miiR9RW6F5K9KnSmuTehkLs_jLGaOlHAdoYfsP8nRwoJdFzkBWCEQ2G_ESWG_YNFvPLCWTQJQ90edvSuQLqEVG_Mebg/s1600/Bun1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWM1qcQOixqWBc1YMA-CrV7OjRXlzD4nw5jiJRjC03Yy6puJ-miiR9RW6F5K9KnSmuTehkLs_jLGaOlHAdoYfsP8nRwoJdFzkBWCEQ2G_ESWG_YNFvPLCWTQJQ90edvSuQLqEVG_Mebg/s320/Bun1.jpg" width="320" /></a></div><br />
Place rolls on a lightly greased 9×13 inch cookie sheet. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.<br />
<br />
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together Tofutti, margarine, powdered sugar, vanilla, and salt. Spread frosting on warm rolls before serving. <br />
<br />
Lazy? Short on time? The funniest recipe I ever found on vegweb was for a lazy-man's cinnamon bun. Someone posted a recipe that basically stated you need to cut the crust off a piece of bread, flatten the bread, spread margarine on it, sprinkle cinnamon and sugar on the margarine, roll it up and microwave the little bun. I did it and it's actually not bad! It's not a cinnamon bun but you get the same flavors. It's a quick and fun treat.Jodyhttp://www.blogger.com/profile/07401606530258465297noreply@blogger.com0tag:blogger.com,1999:blog-7562615777051200960.post-81955104599077181402010-11-12T13:08:00.000-05:002010-11-12T13:08:08.080-05:00Kids, Don't Try This at HomeSo my HP computer crapped out for the zillionth time and I have been sans-computer for the past few days. (P.S. don't buy an HP computer, ever). The point being that I have to make this post quick and I can't upload any photos.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6rx2WhotDSwe5XcsbGg2oUcf5IUotpWEtEJykDbil1DqGRoQZxbuWB86I22vAtKEDLt6oI6pGTSc3j82C4DOWmYAO7yg2klj63jmrw2iYrC6chnOjYIGgo8crbDDox1o5qVsQGhmwKKQ/s1600/29029_turkey_cake_620.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6rx2WhotDSwe5XcsbGg2oUcf5IUotpWEtEJykDbil1DqGRoQZxbuWB86I22vAtKEDLt6oI6pGTSc3j82C4DOWmYAO7yg2klj63jmrw2iYrC6chnOjYIGgo8crbDDox1o5qVsQGhmwKKQ/s320/29029_turkey_cake_620.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>This <a href="http://www.chow.com/recipes/29029-thanksgiving-turkey-cake">Thanksgiving Turkey Cake</a> (non-vegan) has been making it's way around the vegan world. I mean I don't even know what to say about this thing. There are just so many things wrong with it. SO MANY. But the shockingly odd photos have caused enough vegans to not be able to look away that there are people who are trying to veganize it. Why? I don't know. All I know is that I can't wait to see the results!Jodyhttp://www.blogger.com/profile/07401606530258465297noreply@blogger.com0tag:blogger.com,1999:blog-7562615777051200960.post-38492035979255338082010-11-09T16:24:00.001-05:002010-11-09T16:47:52.088-05:00Top That, Stop That<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #0b5394; font-size: x-large;">Savory Cashew Cream Sauce</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqzHv2fW1A5WD2JtF9EVQaTe8EMLSE65s7yaXCjsAL1BRc3NPWN9j-ucicH8opG59KstV3NXELF6NAjwucPvsXG603K6oyREaLMp38TopmAWYi8f6cC_o46kTebjvU9oIZXUSq5TrsCE0/s1600/IMGP3023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqzHv2fW1A5WD2JtF9EVQaTe8EMLSE65s7yaXCjsAL1BRc3NPWN9j-ucicH8opG59KstV3NXELF6NAjwucPvsXG603K6oyREaLMp38TopmAWYi8f6cC_o46kTebjvU9oIZXUSq5TrsCE0/s320/IMGP3023.JPG" width="320" /></a></div><br />
1. Why did they stop showing Teen Witch at Halloween?<br />
2. I don't know if this is a cop out post but I'm doing it anyway.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3. I like counting.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In my opinion cashew cream sauce is a common sauce used in vegan cooking and usually one of the first that a new vegan learns to cook. It's crazy easy to make.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>For this recipe you need a coffee grinder. A word on coffee grinders...this is one of those appliances that's totally worth having in your house, even if you're not a coffee drinker. They're cheap and small and make a world of difference when it comes to making fresh foods. Use one to grind spices, nuts, seeds, etc. into a fine powder for sauces and other recipes that might call for finely ground items.<br />
<br />
Ingredients<br />
1/2 cup of unsweetened soy milk<br />
1/2 cup of water<br />
2 tbsp nutritional yeast<br />
1/4 cup of ground cashews (grind into a powder in your coffee grinder)<br />
A pinch of salt and pepper<br />
<br />
In a small pot bring the soy milk, water, and nutritional yeast to a boil. Whisk in the ground cashews and add the salt and pepper. <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7VrbRuGZONJ6QycyqBNIaWHTi5aLiO9AdNUx4eMcZ_Gn3ebmgx3-g5GR9Uu5DwuVQwpJNnEmza4HvPqpnlJC5nwcMzaOgrZopz-aYUcNQUGgGBn8boCJl6fubgXZcdvQNwidSZc7ND64/s1600/IMGP3014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7VrbRuGZONJ6QycyqBNIaWHTi5aLiO9AdNUx4eMcZ_Gn3ebmgx3-g5GR9Uu5DwuVQwpJNnEmza4HvPqpnlJC5nwcMzaOgrZopz-aYUcNQUGgGBn8boCJl6fubgXZcdvQNwidSZc7ND64/s320/IMGP3014.JPG" width="320" /></a></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Boil down until it is at a slightly more liquid state than you would like it. Take the pot off the heat and when the sauce cools it will thicken. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>I used it to top off one of the pecan crusted cutlets that I made yesterday. Yum!Jodyhttp://www.blogger.com/profile/07401606530258465297noreply@blogger.com0tag:blogger.com,1999:blog-7562615777051200960.post-89854012359140068132010-11-08T19:19:00.002-05:002010-11-09T15:19:26.424-05:00Go Nuts<span style="color: #0b5394; font-size: large;">(just be glad I didn't make a Peas in a Can joke)</span><br />
<br />
<span style="color: #0b5394; font-size: x-large;">Pecan Crusted Chick'n Cutlets</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW2hRiNPT9BhD8I6isVmxzMryUwZx5bYrPenFVIDkIKjosMOjmnzz91wsoCPSNQB81CqfA66yQ2_Pu0Gcw4ChQCVDAZPj-qHFvx2U44bcLlMRiCJ_h7NqeUghwjbq2oSj75HLfFX-Lpmc/s1600/IMGP3010+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="309" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW2hRiNPT9BhD8I6isVmxzMryUwZx5bYrPenFVIDkIKjosMOjmnzz91wsoCPSNQB81CqfA66yQ2_Pu0Gcw4ChQCVDAZPj-qHFvx2U44bcLlMRiCJ_h7NqeUghwjbq2oSj75HLfFX-Lpmc/s320/IMGP3010+(2).JPG" width="320" /></a></div><br />
<br />
<span style="font-family: inherit;">The first time I had pecan crusted tofu was at Blossom in NYC. It was served with a cashew cream sauce and it was so good I didn't know what to do with myself. The skies opened up, sunbeams shone through the clouds onto the plate and angels began to sing (or whatever it is that angels do). So I ate the whole thing. </span><br />
<br />
<span style="font-family: inherit;">Ever since then I have been obsessed with pecan crusted tofu which just so happens to be a staple at health food stores, in my experience anyway. I buy it on occasion but this is the first time I made it myself and it tasted much better than the stores but not quite at Blossom level (although that could be due to the lack of cream sauce). </span><br />
<br />
<span style="font-family: inherit;">It sounds complicated but really the whole thing took about 10-15 minutes excluding defrosting time.</span><br />
<br />
<span style="font-family: inherit;">Here's how I did it...</span><br />
<br />
<span style="font-family: inherit;">Ingredients</span><br />
<span style="font-family: inherit;">2 defrosted chick'n cutlets (I used Gardein, I would imagine you could use seitan or tofu as well)</span><br />
<span style="font-family: inherit;">1/3 cup of unbleached-all purpose flour</span><br />
<span style="font-family: inherit;">1/4 cup of soy milk (I used Lite Silk) </span><br />
(Option: egg replacer or flax powder mixed in water should work as well)<br />
<span style="font-family: inherit;">1/4 cup of pecans</span><br />
<span style="font-family: inherit;">1/4 cup of panko bread crumbs (I would think any unseasoned bread crumbs would work)</span><br />
<span style="font-family: inherit;">Dash</span><span style="font-family: inherit;"> of nutmeg (optional)</span><br />
<span style="font-family: inherit;"></span>Pinch of salt and pepper<br />
1-2 Tbsp olive oil for pan frying (next time I make this I'm going to try baking it)<br />
<ul><span style="font-family: inherit;">
<li>Crush the pecans finely. I crushed them by hand in a mortar and pestal but a coffee/spice grinder will work too.</li>
</span></ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikpIYtr5uSA9u86Bw81LUIE_BQaUd0gLvyIXXWB4GSH9PU7FXrbOPAy8oFLAODsF_L0lQ6mDJGteqTNjB5PJHlUwrC2LMXMHtBBS2ev7Udql1Tb33rV9JIdRriAsxvurcopZvYCck0qQM/s1600/IMGP3003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikpIYtr5uSA9u86Bw81LUIE_BQaUd0gLvyIXXWB4GSH9PU7FXrbOPAy8oFLAODsF_L0lQ6mDJGteqTNjB5PJHlUwrC2LMXMHtBBS2ev7Udql1Tb33rV9JIdRriAsxvurcopZvYCck0qQM/s320/IMGP3003.JPG" width="320" /></a><br />
<ul><li>Then I laid out one plate and two shallow bowls/dishes.</li>
<ul><li><span style="font-family: inherit;">Spread the unbleached-all purpose flour on the plate.</span></li>
<li><span style="font-family: inherit;">Pour the soy milk one of the shallow bowls/dishes.</span></li>
<li>In the last bowl/dish, mix the crushed pecans, breadcrumbs, nutmeg, salt and pepper until well incorporated.</li>
</ul><li>Take your cutlets and dredge in the flour until it is fully covered. Then dip in the soy milk until the whole cutlet is covered in both the flour and soy milk. Finally press the cutlets into the pecan/bread crumbs mixture, ensuring that the entire cutlet is fully covered in the mixture.</li>
<li>Heat your oil in a pan and place the cutlets in the pan.</li>
<ul><li>Flip after a few minutes when each side is browned.</li>
</ul></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNIxNCARI0Vw-IvUaU5Praf7-3HxDNlivyMVHq0o1k8lRRg0sIB34tedb_Ty1wiI2JwrjAPFd0Efr0AzujDdEQL9-3vkedf1IEANJCBz1bLc1-17SIRqMHIWrgxghP8cdgWwdELe-59iA/s1600/IMGP3006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNIxNCARI0Vw-IvUaU5Praf7-3HxDNlivyMVHq0o1k8lRRg0sIB34tedb_Ty1wiI2JwrjAPFd0Efr0AzujDdEQL9-3vkedf1IEANJCBz1bLc1-17SIRqMHIWrgxghP8cdgWwdELe-59iA/s320/IMGP3006.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Serve up this nutty goodness on a special occasion or as a well deserved treat. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Enjoy!</div>Jodyhttp://www.blogger.com/profile/07401606530258465297noreply@blogger.com0tag:blogger.com,1999:blog-7562615777051200960.post-74707531700607409442010-11-07T12:31:00.004-05:002010-11-09T15:18:47.941-05:00Bring me my Ranch Dressing hose<div style="color: #0b5394; text-align: center;"><span style="font-size: x-large;">Vegan Ranch Dressing</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLRF4F44DEtOEwWvsy7WFU21JMQ6TYof6kcQvurQS0a2oNKhZzAvmUiWlquFr6aASRHpmzG1XtTQ6KdrTexD1kY3JfPZmgGJTziNkj96uRbwmQbhz4NNEjY2_mV9pnjbfH7Nr0ef732k4/s1600/VRanchDressing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLRF4F44DEtOEwWvsy7WFU21JMQ6TYof6kcQvurQS0a2oNKhZzAvmUiWlquFr6aASRHpmzG1XtTQ6KdrTexD1kY3JfPZmgGJTziNkj96uRbwmQbhz4NNEjY2_mV9pnjbfH7Nr0ef732k4/s320/VRanchDressing.jpg" width="320" /></a></div><br />
<br />
I am a huge Simpsons nerd. Which has nothing to do with ranch dressing except for the line that, while in a carbon monoxide induced speech in Flanders' car during a snow storm, Homer spouts, "bring me my ranch dressing hose". The end.<br />
<br />
I have been working for some time on figuring out how to make a great vegan ranch dressing. I have some other tricks up my sleeve that I want to try but it's pretty good and I'm not sure I'm going to do any better. Here is my best effort to date.<br />
<br />
<br />
<div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSFsxPJ_Xa4XgNC0x7m-Ee7W-tSxN08fchhh6WC5RmqIU-KOBLpW3BoQlMI8QBd7ba2zSrCzxDQpPz8RlsulKX9FAY5QAgaPDkO2j9F-Pb4OjJ07noBVDaRPmF6Nlvbbm2DXtwU-P8yMw/s1600/VRanchDressing2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSFsxPJ_Xa4XgNC0x7m-Ee7W-tSxN08fchhh6WC5RmqIU-KOBLpW3BoQlMI8QBd7ba2zSrCzxDQpPz8RlsulKX9FAY5QAgaPDkO2j9F-Pb4OjJ07noBVDaRPmF6Nlvbbm2DXtwU-P8yMw/s320/VRanchDressing2.JPG" width="240" /></a></div><div class="MsoNormal"><span style="font-size: small;">2/3 cup vegan “Sour Cream”</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;">1 tsp onion powder</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;">1 tsp garlic powder</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;">½ tsp dill</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;">1 tbsp parsley</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;">1 tbsp red wine or balsamic vinegar </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;">salt & pepper to taste</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;">2-4 tbsp unsweetened soy milk (amount depends on how thick/thin you like your dressing)</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
<br />
<span style="font-size: small;">Mix all ingredients together except for the soy milk. Once all ingredients are mixed, add soy milk until the dressing reaches the desired consistency. Here's an important part. Refrigerate for a minimum of 1 hour before you eat it. Something happens when the dressing cools and settles in the fridge.</span></div><div class="MsoNormal"><span style="font-size: small;"></span></div><div class="MsoNormal"><br />
<span style="font-size: small;">Enjoy!</span></div><div class="MsoNormal"><br />
</div>Jodyhttp://www.blogger.com/profile/07401606530258465297noreply@blogger.com0