tag:blogger.com,1999:blog-74121482911949329832024-03-17T20:02:07.687-07:00go vegan meow!Jacklynhttp://www.blogger.com/profile/10132326468225913651noreply@blogger.comBlogger152125tag:blogger.com,1999:blog-7412148291194932983.post-30856066950143247052014-07-17T01:42:00.002-07:002014-07-17T01:45:33.726-07:00Sweet and Sticky Agave Sesame Chick'n<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-oNBOWE0x7PM/U8eI_1eacaI/AAAAAAAACT4/DeSZzh4DRco/s1600/photo+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-oNBOWE0x7PM/U8eI_1eacaI/AAAAAAAACT4/DeSZzh4DRco/s1600/photo+(4).JPG" height="311" width="320" /></a></div>
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Just as good as Chinese take out. The sauce is slightly sweet with a hint of spiciness. I choose to serve mine with some veggie egg rolls, brown rice and fresh fruit.<br />
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Serves 4<br />
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<b>Ingredients </b><br />
1 package of Gardein Chick'n scallopini<br />
1/3 cup agave<br />
1/3 cup reduced sodium soy sauce<br />
2/3 cup water<br />
1 Tb cornstarch<br />
1/2 tsp ground ginger or 1/2 grated fresh ginger<br />
1/2 tsp-1 tsp red pepper flakes (optional)<br />
4 green onions, chopped<br />
1 Tb sesame seeds, toasted<br />
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<b>Directions</b><br />
1. Cook chick'n according to directions on packet. Once cooked, slice each cutlet into 6 proportional pieces. Set aside.<br />
2. Mix agave, soy sauce, water, cornstarch, ginger and red pepper flakes in a medium sized bowl.<br />
3. Continue to whisk until no corn starch lumps appear.<br />
4. Pour sauce, along with the chick'n, in a medium sized skillet.<br />
5. Cook under medium heat until sauce slightly thickens.<br />
6. You may add more water if sauce is too thick.<br />
7. Cover and simmer for 10 minutes.<br />
8. Transfer to a serving plate and garnish with sesame seeds and green onions.<br />
<br />Jacklynhttp://www.blogger.com/profile/10132326468225913651noreply@blogger.com131tag:blogger.com,1999:blog-7412148291194932983.post-36009342865816524932014-06-24T02:22:00.001-07:002014-06-24T02:22:15.029-07:00Fusion Pad Thai<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-W_hZNMceku0/U6lCr7EwYvI/AAAAAAAACSI/frcaHR1uSTQ/s1600/photo+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-W_hZNMceku0/U6lCr7EwYvI/AAAAAAAACSI/frcaHR1uSTQ/s1600/photo+%25281%2529.JPG" height="320" width="240" /></a></div>
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It's been years since I last uploaded. Was wondering if anyone even followed me anymore and if I should bother sharing recent recipes. </div>
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Life has been way too busy and all my free time has been devoted to cycling. If anyone is interested in me updating this blog, please let me know : )</div>
Jacklynhttp://www.blogger.com/profile/10132326468225913651noreply@blogger.com15tag:blogger.com,1999:blog-7412148291194932983.post-10275944166145640462012-05-31T02:44:00.000-07:002012-05-31T02:44:28.013-07:00Pasta Primavera<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-1Jk_S6xrSdw/T8c5c6xe77I/AAAAAAAACRA/orKGb2hPJK4/s1600/8c864ba8a90d11e1b9f1123138140926_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-1Jk_S6xrSdw/T8c5c6xe77I/AAAAAAAACRA/orKGb2hPJK4/s320/8c864ba8a90d11e1b9f1123138140926_7.jpg" width="320" /></a></div>
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This dish is perfect for summer, whether it be for a little picnic outside or for a fancy get together dinner with your friends. The colors from all the veggies are so bright and although this pasta maybe be a bit simple, it is loaded with flavor.<br />
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<b>Serves 6</b><br />
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<b>Ingredients</b><br />
* 3 large carrots, peeled and sliced thinly<br />
* 2 medium zucchinis, thinly sliced<br />
* 2 squashes, thinly sliced<br />
* 1 yellow onion, thinly sliced<br />
* 1 yellow bell pepper, cut into thin stripes<br />
* 1 red bell pepper, cut into thin stripes<br />
* 1/4 cup olive oil<br />
* salt and freshly ground black pepper<br />
* 1 Tb dried Italian herbs<br />
* 1 lb bow tie pasta<br />
* 15 cherry tomatoes, halved<br />
* 1/2 cup vegan Parmesan cheese <br />
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<b>Directions </b><br />
1. Preheat the oven to 450 degrees F.<br />
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2. In a large heavy baking sheet, toss all the vegetables with the olive oil, salt, pepper and Italian herbs to coat. Transfer half of the vegetable mixture to another heavy baking sheet and arrange evenly. Bake until the carrots are tender and the vegetables begin to brown. Stir after the first ten minutes and allow it to bake for 20 minutes total.<br />
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3. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Reserve 1 cup of the cooking liquid.<br />
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4. Toss the pasta with the vegetable mixture in a large bowl to combine. Toss with cherry tomatoes and enough reserved cooking liquid to moisten. Season with salt and pepper to taste. Sprinkle with vegan Parmesan and serve immediately.Jacklynhttp://www.blogger.com/profile/10132326468225913651noreply@blogger.com13tag:blogger.com,1999:blog-7412148291194932983.post-23779825805123883262012-05-30T18:24:00.001-07:002012-05-30T18:24:27.035-07:00Pasta with Basil Cilantro Pesto and Peas<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-wEFAMHR3YRQ/T8bGGMcnBSI/AAAAAAAACQ0/CzSEzQtogyw/s1600/5146f592a39a11e188131231381b5c25_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-wEFAMHR3YRQ/T8bGGMcnBSI/AAAAAAAACQ0/CzSEzQtogyw/s320/5146f592a39a11e188131231381b5c25_7.jpg" width="320" /></a></div>
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It's been so long since I've last blogged. I've been so busy and haven't really had time to update this. But I have a couple recipes I wanted to share with you guys. Hopefully I'll have them all up within the next few days. So basically, this recipe is from Veganomicon but I added vegan mayo and a couple other ingredients to make the pesto richer. I hope you enjoy!<div>
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<span style="font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 15px; line-height: 19px;"><b>Basil Cilantro Pesto</b></span></span></div>
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<span style="font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 15px; line-height: 19px;"><b>Ingredients</b></span></span></div>
<div style="text-align: left;">
<span style="font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 15px; line-height: 19px;">* 2 cups loosely packed fresh basil leaves</span></span></div>
<div style="text-align: left;">
<span style="font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 15px; line-height: 19px;">* 1 cup loosely packed fresh cilantro </span></span></div>
<div style="text-align: left;">
<span style="font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 15px; line-height: 19px;">* 1/3 cup slivered or sliced almonds</span></span></div>
<div style="text-align: left;">
<span style="font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 15px; line-height: 19px;">* 2 cloves of garlic, crushed</span></span></div>
<div style="text-align: left;">
<span style="font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 15px; line-height: 19px;">* 2 Tb fresh lemon juice ( from about 1/2 lemon )</span></span></div>
<div style="text-align: left;">
<span style="font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 15px; line-height: 19px;">* 1/2 tsp salt</span></span></div>
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<span style="font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 15px; line-height: 19px;">* 1/4 cup olive oil</span></span></div>
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<span style="font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 15px; line-height: 19px;"><br /></span></span></div>
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<span style="font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 15px; line-height: 19px;"><b>Directions</b></span></span></div>
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<span style="font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 15px; line-height: 19px;">1. Place the basil, cilantro, almonds, garlic, lemon juice and salt in a food processor and blend until pasty, scraping down the sides occasionally.</span></span></div>
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<span style="font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 15px; line-height: 19px;"><br /></span></span></div>
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<span style="font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 15px; line-height: 19px;">2. With the food processor on, slowly drizzle in the olive oil. Blend until relatively smooth and no large chunks of almonds are left. If you don't have a food processor and are using a blender, then just add the olive oil at the end, since many blenders aren't equipped with an opening to drizzle into.</span></span></div>
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<span style="font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 15px; line-height: 19px;"><br /></span></span></div>
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<span style="font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 15px; line-height: 19px;"><b>Pasta Ingredients</b></span></span></div>
<div style="text-align: left;">
<span style="font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 15px; line-height: 19px;">* 3/4 lb fusilli pasta</span></span></div>
<div style="text-align: left;">
<span style="font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 15px; line-height: 19px;">* 3/4 lb bow tie pasta</span></span></div>
<div style="text-align: left;">
<span style="font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 15px; line-height: 19px;">* 1/4 cup good olive oil</span></span></div>
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<span style="font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 15px; line-height: 19px;">* 1 1/2 cups pesto ( see recipe above )</span></span></div>
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<span style="font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 15px; line-height: 19px;">* 1 ( 10 ounce ) package frozen chopped spinach, defrosted and squeezed dry</span></span></div>
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<span style="font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 15px; line-height: 19px;">* 3 Tb freshly squeezed lemon juice</span></span></div>
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<span style="font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 15px; line-height: 19px;">* 1 1/4 cups Veganonise mayonnaise</span></span></div>
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<span style="font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 15px; line-height: 19px;">* 1/2 cup vegan Parmesan</span></span></div>
<div style="text-align: left;">
<span style="font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 15px; line-height: 19px;">* 1 1/2 cups frozen peas, defrosted</span></span></div>
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<span style="font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 15px; line-height: 19px;">* 1/3 cup pignoli, optional ( pine nuts )</span></span></div>
<div style="text-align: left;">
<span style="font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 15px; line-height: 19px;">* 3/4 tsp kosher salt</span></span></div>
<div style="text-align: left;">
<span style="font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 15px; line-height: 19px;">* 3/4 tsp freshly ground black pepper</span></span></div>
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<br style="background-color: #eeeeee; font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif; font-size: 14px; line-height: 19px; text-align: left;" /><span style="font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif;"><b></b></span><b>Directions</b></div>
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<div style="text-align: -webkit-auto;">
1. Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.</div>
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2. In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, </div>
peas, pignoli, salt and pepper. Mix well, season to taste, and serve at room temperature. <br style="background-color: #eeeeee; font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif; font-size: 14px; line-height: 19px; text-align: left;" /><div style="text-align: left;">
<span style="font-family: 'Trebuchet MS', Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 15px; line-height: 19px;"><br /></span></span></div>
</div>Jacklynhttp://www.blogger.com/profile/10132326468225913651noreply@blogger.com7tag:blogger.com,1999:blog-7412148291194932983.post-61696303672064466632012-02-22T14:54:00.000-08:002012-02-23T04:18:54.284-08:00Veggie Pasta Salad<a href="http://2.bp.blogspot.com/-EZketuVLP-c/T0WBtRjd9GI/AAAAAAAACQs/t3yBuBnA5CU/s1600/photo.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="http://2.bp.blogspot.com/-EZketuVLP-c/T0WBtRjd9GI/AAAAAAAACQs/t3yBuBnA5CU/s400/photo.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5712114317195605090" /></a><br /><br /><div><br /></div><div>Okay nevermind what I just said in the last post. The weather is back up to 80 degrees today and instead of warm soup, cold pasta is what I am craving today. </div><div><br /></div><div>The meal is super quick to make and won't require you to spend too much time in front of the stove. This recipe makes a whole lot of pasta, so if you're not feeding a lot of people, you might want to divide this recipe in half. </div><div><br /></div><div><a href="https://docs.google.com/document/d/1_RBT1nUarmOVazjf33cUaQZg9NdyHIB7sg_Qd9F5bcU/edit">Printer Friendly Recipe Here</a></div><div><br /></div><div>Serves 4 to 6</div><div><br /></div>Ingredients<div>* 1 1lb corkscrew pasta</div><div>* 1 lb asparagus </div><div>* 2 Tb dijon mustard</div><div>* 1 garlic clove, minced</div><div>* 1/4 cup fresh lemon juice ( about one lemon ) </div><div>* 1/4 cup extra virgin olive oil</div><div>* Freshly ground black pepper</div><div>* 1 pint cherry tomatoes, halved</div><div>* 1/4 cup fresh chopped dill leaves</div><div>* 1 cup frozen peas, defrosted</div><div><br /></div><div>Directions</div><div>1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse and set aside.<br /><br /></div><div>2. In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon and shock in icy cold water. </div><div><br /></div><div>3. Remove from the water and dry well. Trim the ends of the asparagus and cut into bite sized pieces. </div><div><br /></div><div>4. Whisk together the mustard, garlic, lemon juice and olive oil in a small bowl. Season with salt and pepper, to taste.</div><div><br /></div><div>5. Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, dill, peas and mustard dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper if needed. </div>Jacklynhttp://www.blogger.com/profile/10132326468225913651noreply@blogger.com7tag:blogger.com,1999:blog-7412148291194932983.post-91583366864550656292012-02-20T15:07:00.001-08:002012-02-20T16:44:36.407-08:00Minestrone Soup<a href="http://2.bp.blogspot.com/-NqQDPw19jg4/T0LmvOKNOzI/AAAAAAAACQU/8VZ4YUC-Klo/s1600/IMG_9818-3.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 278px;" src="http://2.bp.blogspot.com/-NqQDPw19jg4/T0LmvOKNOzI/AAAAAAAACQU/8VZ4YUC-Klo/s400/IMG_9818-3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5711380976388356914" /></a><br /><br />After having the past couple of weeks in the high 70s, the weather is finally starting to dip down and feel more like winter here in California. <div><br /></div><div>I chose to make minestrone soup for lunch today but with a slight twist. I added swiss chard and pureed cannellini beans, to help thicken the soup. Serve this with a slice of bread and a light green salad to complete the meal.<br /><div><div><br /></div><div><a href="https://docs.google.com/document/d/12HzV3lanBJ45H2byRRQWavqwVoIueOkBPGPdSfPcyXE/edit">Printer Friendly Recipe Here</a></div><div><br /></div><div>Serves 4 to 6</div><div><br /></div><div><b>Ingredients</b></div><div>* 2 Tb extra virgin olive oil</div><div>* 1 yellow onion, chopped</div><div>* 2 carrots, peeled and chopped</div><div>* 2 celery stalks, chopped</div><div>* 2 garlic cloves, minced</div><div>* 1 lb swiss chard, stems trimmed and leaves roughly chopped</div><div>* 2 russet potatoes, peeled and cubed</div><div>* 1 ( 14 1/2 ounce ) can diced tomatoes</div><div>* 1 fresh rosemary sprig</div><div>* 1 ( 15 ounce ) can cannellini beans, drained and rinsed</div><div>* 28 ounces vegetable broth or vegan "beef" broth ( try Better than Bouillon brand ) </div><div>* salt and pepper to taste</div><div><br /></div><div><b>Directions</b></div><div>1. Heat oil in a heavy large pot over medium heat. Add onion, carrot, celery and garlic. Saute until onion is translucent, about 10 minutes.</div><div><br /></div><div><a href="http://3.bp.blogspot.com/-iGzchWuNBt8/T0LkSqnoHYI/AAAAAAAACPM/rzlwewXhjs4/s1600/IMG_9797.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 283px;" src="http://3.bp.blogspot.com/-iGzchWuNBt8/T0LkSqnoHYI/AAAAAAAACPM/rzlwewXhjs4/s400/IMG_9797.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5711378286788484482" /></a></div><div><br /></div><div><br /></div><div>2. Add swiss chard and potatoes, saute for 2 minutes.</div><div><br /></div><div><a href="http://4.bp.blogspot.com/-NITcymiiRE0/T0LkfFkrhbI/AAAAAAAACPY/qfqAnUkg_xg/s1600/IMG_9800.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 308px;" src="http://4.bp.blogspot.com/-NITcymiiRE0/T0LkfFkrhbI/AAAAAAAACPY/qfqAnUkg_xg/s400/IMG_9800.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5711378500182312370" /></a></div><div><br /></div><div><br /></div><div>3. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.</div><div><br /></div><div><a href="http://1.bp.blogspot.com/-I8487WojQQY/T0LkliraNDI/AAAAAAAACPk/gHkF5zq_t9U/s1600/IMG_9801.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-I8487WojQQY/T0LkliraNDI/AAAAAAAACPk/gHkF5zq_t9U/s400/IMG_9801.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5711378611074380850" /></a></div><div><br /></div><div><br /></div><div>4. Meanwhile, blend 3/4 of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture and remaining broth to the vegetable mixture. Simmer until the potatoes are tender, stirring occasionally, about 15 minutes. </div><div><br /></div><div><a href="http://1.bp.blogspot.com/-AZIGUX51KhM/T0Ll7KaoA4I/AAAAAAAACQI/6KrDAEfhWAU/s1600/IMG_9804.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 282px;" src="http://1.bp.blogspot.com/-AZIGUX51KhM/T0Ll7KaoA4I/AAAAAAAACQI/6KrDAEfhWAU/s400/IMG_9804.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5711380082030281602" /></a></div><div><br /></div><div><br /></div><div>5. Stir in the whole beans. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper to taste. ( Beware of adding too much salt because some stocks contains more than enough sodium ).</div><div><br /></div><div><a href="http://1.bp.blogspot.com/-Ho3MM07LpJA/T0Lk45898vI/AAAAAAAACP8/R99P1HwhHNo/s1600/IMG_9805.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-Ho3MM07LpJA/T0Lk45898vI/AAAAAAAACP8/R99P1HwhHNo/s400/IMG_9805.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5711378943739556594" /></a></div><div><br /></div><div>6. Discard the rosemary sprig, the leaves will have fallen off the stem. </div><div><br /></div><div>Ladle the soup into bowls and serve with a crusty piece of bread.</div></div></div>Jacklynhttp://www.blogger.com/profile/10132326468225913651noreply@blogger.com8tag:blogger.com,1999:blog-7412148291194932983.post-44982185837700608062012-02-17T17:00:00.000-08:002012-02-20T15:20:57.496-08:00Hungarian Paprikash<a href="http://2.bp.blogspot.com/-a9uaxYrbCHI/Tz79m-U2_fI/AAAAAAAACNg/Y3rcAaL0SIs/s1600/IMG_9282-2.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 281px;" src="http://2.bp.blogspot.com/-a9uaxYrbCHI/Tz79m-U2_fI/AAAAAAAACNg/Y3rcAaL0SIs/s400/IMG_9282-2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5710280223559712242" /></a><br /><br />I feel like it's been forever since I've done a blog post. Last year was just so crazy and I am finally finding the time again to get out my camera and share some vegan recipes. <div><br /></div><div>Anyone ever tried Paprikash before? It's one of Hungary's most famous stews and consists of some form of protein ( in this case, portobello mushrooms ), peppers, onions, paprika and sour cream. Traditionally this meal would be served over egg noodles but trying to keep it vegan and also healthy, any wide whole wheat pasta noodle will do.<br /><br /><a href="https://docs.google.com/document/d/1B5sjEqLHgnnLgoMKBXocFASfWbiN-cC2jKoQfQfoFHk/edit">Printer Friendly Recipe Here</a></div><div><br /></div><div>Serves 4 to 6<br /><br /><b>Ingredients</b><div>* 1 large red bell pepper</div><div>* 1/4 cup extra virgin olive oil</div><div>* 4 large portobello mushroom caps, gills scrapped, wiped clean and chopped into bite sized pieces</div><div>* 2 jalapeno peppers, sliced thinly</div><div>* 1 large yellow onion, chopped</div><div>* 1 carrot, peeled and chopped or grated</div><div>* 4 large cloves of garlic, minced</div><div>* 2 Tb sweet paprika or smoked sweet paprika</div><div>* Kosher salt and freshly ground black pepper</div><div>* 1/4 cup tomato paste</div><div>* 2 cups vegetable broth or "chicken" broth ( try Better than Bouillon Faux Chicken broth ) </div><div>* 1 Tb vegan worcestershire sauce</div><div>* 2 to 3 Tb vegan sour cream</div><div>* 8 ounces fettuccine noodles, cooked and drained according to directions on packet </div><div>* 1/4 cup chopped fresh parsley, chives or dill</div><div><br /></div><div><b>Directions</b></div><div>1. Char the bell pepper on the stove top or under the broiler with the oven door cracked for the steam to escape. Place the charred pepper in a plastic bag and allow it to cool. Scrape or peel the skin from the pepper, then seed and thinly slice.</div><div><br /></div><div><a href="http://2.bp.blogspot.com/-yyGKvTHUoQc/Tz79uPUB5cI/AAAAAAAACNs/nG7i9It8p_A/s1600/IMG_9225.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 305px;" src="http://2.bp.blogspot.com/-yyGKvTHUoQc/Tz79uPUB5cI/AAAAAAAACNs/nG7i9It8p_A/s400/IMG_9225.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5710280348378719682" /></a></div><div><br /></div><div><br /></div><div>2. Heat 1/4 cup of extra virgin olive oil in a large Dutch oven or large, deep skillet over medium high heat. Add the mushrooms and brown 12 to 15 minutes until darkened and tender. </div><div><br /></div><div><a href="http://2.bp.blogspot.com/-JR0c7mGSFhk/Tz7-FWAs9wI/AAAAAAAACOE/e8IDx9fBwNc/s1600/IMG_9241.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 281px;" src="http://2.bp.blogspot.com/-JR0c7mGSFhk/Tz7-FWAs9wI/AAAAAAAACOE/e8IDx9fBwNc/s400/IMG_9241.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5710280745313695490" /></a></div><div><br /></div><div><br /></div><div>3. Add the jalapeno peppers, onion, carrot, garlic, paprika, salt and pepper, and cook to soften 10 minutes more.</div><div><br /></div><div><a href="http://1.bp.blogspot.com/-vKKxuSe4FDw/Tz7-MBWIOiI/AAAAAAAACOQ/eGlNkaDwEIc/s1600/IMG_9258.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 294px;" src="http://1.bp.blogspot.com/-vKKxuSe4FDw/Tz7-MBWIOiI/AAAAAAAACOQ/eGlNkaDwEIc/s400/IMG_9258.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5710280860025502242" /></a></div><div><br /></div><div><br /></div><div>4. Add the tomato paste to the vegetables and stir for 1 minute.</div><div><br /></div><div><a href="http://4.bp.blogspot.com/-BATXAqUPcCE/Tz7-T7UU9CI/AAAAAAAACOc/-woBpzFxpVE/s1600/IMG_9263.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 290px;" src="http://4.bp.blogspot.com/-BATXAqUPcCE/Tz7-T7UU9CI/AAAAAAAACOc/-woBpzFxpVE/s400/IMG_9263.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5710280995846288418" /></a></div><div><br /></div><div><br /></div><div>5. Add the stock, worcestershire sauce and roasted red bell pepper. Simmer a few minutes for the flavors to combine.</div><div><br /></div><div><a href="http://1.bp.blogspot.com/-A7tET9vDxwg/Tz7-dcXjK3I/AAAAAAAACOo/UtBHWUiC8Ao/s1600/IMG_9266.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 343px;" src="http://1.bp.blogspot.com/-A7tET9vDxwg/Tz7-dcXjK3I/AAAAAAAACOo/UtBHWUiC8Ao/s400/IMG_9266.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5710281159336995698" /></a></div><div><br /></div><div><br /></div><div>6. Lower flame to medium low and add the sour cream. Mix well.</div><div><br /></div><div><a href="http://3.bp.blogspot.com/-m4EAvFsrLyE/Tz7-jBbOxfI/AAAAAAAACO0/KM4La7zbv4Q/s1600/IMG_9269.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 316px;" src="http://3.bp.blogspot.com/-m4EAvFsrLyE/Tz7-jBbOxfI/AAAAAAAACO0/KM4La7zbv4Q/s400/IMG_9269.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5710281255183894002" /></a></div><div><br /></div><div><br /></div><div>***Serve Paprikash in shallow bowls on a bed of noodles. </div><div><br /></div><div><br /></div></div>Jacklynhttp://www.blogger.com/profile/10132326468225913651noreply@blogger.com10tag:blogger.com,1999:blog-7412148291194932983.post-8329978681041635052011-09-30T17:40:00.001-07:002011-09-30T18:25:36.437-07:00Cinnamon Bread<a href="http://3.bp.blogspot.com/-xU4ZVmlv1K4/ToZirB9q_gI/AAAAAAAACJQ/JsVxZvb_3YE/s1600/IMG_2556.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 307px;" src="http://3.bp.blogspot.com/-xU4ZVmlv1K4/ToZirB9q_gI/AAAAAAAACJQ/JsVxZvb_3YE/s400/IMG_2556.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5658318473238609410" /></a><br /><div><br /></div><div>Cinnamon bread! Not to be confused with cinnamon buns, this bread is perfect for toasting and serving with a little Earth Balance or go the extra mile and make some French Toast with this stuff. So much better than using plain white or whole wheat bread. This recipe requires very little work but a lot of time, due to it needing to be proofed twice. But trust me, it is definitively worth all that extra time because you cannot even compare how this tastes to that store bought stuff. </div><div><br /></div><div><a href="https://docs.google.com/document/pub?id=150r4Ao0gVyZj1ZvXYwpBsjSyEie_0e4hI0kTt1kM7l8">Printer Friendly Recipe Here</a></div><div><br /></div><div>Makes 1 loaf</div><div><br /></div><div><b>Ingredients</b></div><div>* 1 cup non-dairy milk</div><div>* 6 Tb vegan margarine ( I used Earth Balance )</div><div>* 1 packet dry active yeast or 2 1/2 tsp</div><div>* 2 Tb grounded flax seeds, dissolved in 6 Tb water</div><div>* 1/3 cup sugar</div><div>* 3 1/2 cups all-purpose flour</div><div>* 1 tsp salt</div><div>* 1/3 cup sugar</div><div>* 2 Tb cinnamon</div><div>* 1 Tb vegan margarine, for brushing</div><div>* about 2 Tb vegan margarine, for greasing the loaf pan</div><div><br /></div><div><b>Directions</b></div><div>1. In a small saucepan, melt the margarine with the milk until warm but not boiling. It should be at about 115 F. Sprinkle yeast over the top, gently stir and allow to sit for about 10 minutes. </div><div><br /></div><div>2. In a small bowl, sift together the flour and salt.</div><div><br /></div><div>3. In the bowl of an electric mixer, using the paddle attachment, mix together the sugar with the flax seeds until well combined. Pour the milk/margarine/yeast mixture and stir to combine. Add half the flour mixture and beat until combined. Add the rest of the flour and beat to combine. </div><div><br /></div><div>4. Switch to the dough hook and allow it to knead for about 10 minutes. If the dough is still too sticky, add another 1/4 cup of flour and knead for another 5 minutes. </div><div><br /></div><div>5. Drizzle a little canola oil in a medium sized mixing bowl, then toss the dough in the oil to coat. Cover the bowl with a damp towel and set in a warm place for at least 2 hours.</div><div><br /></div><div>6. Turn the dough onto a work surface and roll it out to a rectangle no wider than the loaf pan and about 18 inches long. Smear 2 Tb of melted margarine. Mix the cinnamon and sugar together, then sprinkle evenly over the buttered dough. </div><div><br /></div><div>7. Starting at one end, roll the dough toward you, keeping it neat and tight. Pinch the seam to seal.</div><div><br /></div><div>8. Smear your loaf pan with butter. Place dough, seam side down, in the pan. Cover with a damp towel and allow it to rise for another 2 hours in a warm place. </div><div><br /></div><div>9. Preheat oven to 350F. Brush the top of the loaf with 1 Tb of melted margarine and bake for 40 minutes. </div><div><br /></div><div>10. Remove from oven and allow to cool. Slice and serve!</div>Jacklynhttp://www.blogger.com/profile/10132326468225913651noreply@blogger.com11tag:blogger.com,1999:blog-7412148291194932983.post-32996251276186281182011-08-22T18:55:00.001-07:002011-08-22T20:15:17.415-07:00Pumpkin Pie with Vegan Condensed Milk<a href="http://3.bp.blogspot.com/-1AzplmiypFs/TlMQGT9IpSI/AAAAAAAACJI/7_micHMkrTA/s1600/IMG_2523-2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 338px;" src="http://3.bp.blogspot.com/-1AzplmiypFs/TlMQGT9IpSI/AAAAAAAACJI/7_micHMkrTA/s400/IMG_2523-2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5643872458647315746" /></a><div>
<br /></div><div><a href="https://docs.google.com/document/pub?id=1dIbTspsbQj_01ET-kFlkrSDaCxTK6oW61fP9U-ohWOM">Printer Friendly Recipe Here</a></div><div>
<br /></div><div>I know we still have awhile until Thanksgiving but I just love pumpkin pie and I enjoy baking it year round. I usually make mine with tofu, which comes out okay but doesn't taste exactly like how I remember pumpkin pie to be. I decided to convert a regular dairy pumpkin pie recipe to a vegan one. The only challenge was making a vegan version of sweetened condensed milk. The secret to this is soy milk powder, which I found at Whole Foods. The condensed milk makes a world of difference and now I can't even tell that this pie is vegan!
<br /><b><div><b>
<br /></b></div></b><b>Ingredients</b><div><b><i>Sweetened Condensed Milk</i></b></div><div>* 3/4 cup water</div><div>* 3/4 cup dry soy milk powder ( Try Better than Milk brand )</div><div>* 6 Tb non-dairy margarine</div><div>* 1 1/2 cups vegan sugar</div><div>
<br /></div><div><b><i>Pumpkin Pie Mix</i></b></div><div>* 1 ( 15 ounce ) can of pumpkin puree ( not pumpkin pie mix ) </div><div>* 1 recipe of vegan sweetened condensed milk ( equal to 14 ounces )</div><div>* 2 Tb cornstarch</div><div>* 1 tsp cinnamon</div><div>* 1/2 tsp ground nutmeg</div><div>* 1/2 tsp ground ginger</div><div>* 1/2 tsp salt</div><div>* 1 9" unbaked pie crust or 12 mini pie crusts</div><div><b>
<br /></b></div><div><b>Directions</b></div><div><b><i>First make the condensed milk...</i></b></div><div>
<br /></div><div>1. In a small saucepan, mix together the water and soy milk powder under medium heat until boiling. Turn off heat and set aside.</div><div><a href="http://1.bp.blogspot.com/-H-gYUVy4BSU/TlMPGt9ZuUI/AAAAAAAACIY/xMxbOIP0U4o/s1600/IMG_2494.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-H-gYUVy4BSU/TlMPGt9ZuUI/AAAAAAAACIY/xMxbOIP0U4o/s400/IMG_2494.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5643871366116129090" /></a></div><div>
<br /></div><div>2. In another small saucepan, melt the butter under medium heat. Slowly whisk in the sugar until its all incorporated. </div><div><a href="http://1.bp.blogspot.com/-PBhoJWmnBos/TlMPNfIGKeI/AAAAAAAACIg/-KidXIBZsok/s1600/IMG_2495.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 323px;" src="http://1.bp.blogspot.com/-PBhoJWmnBos/TlMPNfIGKeI/AAAAAAAACIg/-KidXIBZsok/s400/IMG_2495.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5643871482393536994" /></a></div><div>
<br /></div><div><a href="http://3.bp.blogspot.com/-wi9jjoxmD8I/TlMPUK0FdtI/AAAAAAAACIo/YQY3EgbIcW8/s1600/IMG_2496.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-wi9jjoxmD8I/TlMPUK0FdtI/AAAAAAAACIo/YQY3EgbIcW8/s400/IMG_2496.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5643871597199980242" /></a></div><div>
<br /></div><div>3. Add the hot milk and simmer for 5 minutes. Turn off heat and set aside. </div><div><a href="http://3.bp.blogspot.com/-r0IOr_KvNaI/TlMPgDXhVoI/AAAAAAAACIw/IGKmMLt6P_g/s1600/IMG_2497.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 307px;" src="http://3.bp.blogspot.com/-r0IOr_KvNaI/TlMPgDXhVoI/AAAAAAAACIw/IGKmMLt6P_g/s400/IMG_2497.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5643871801359554178" /></a></div><div>
<br /></div><div><b><i>Preheat oven to 425 F...</i></b></div><div>
<br /></div><div>4. Whisk together the pumpkin puree, sweetened condensed milk, cornstarch, spices and salt in a medium bowl until smooth. </div><div><a href="http://2.bp.blogspot.com/-WxpWNlvr6Mg/TlMPndvrwYI/AAAAAAAACI4/4FCtAvVxlBA/s1600/IMG_2499.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-WxpWNlvr6Mg/TlMPndvrwYI/AAAAAAAACI4/4FCtAvVxlBA/s400/IMG_2499.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5643871928699306370" /></a></div><div>
<br /></div><div>5. Pour into crust and bake for 15 minutes. Lower temperature to 350 F and bake for another hour or until a knife inserted one inch from the crust comes out clean. Cool and store in the refrigerator. </div><div><a href="http://1.bp.blogspot.com/-kxie3XSN9Kk/TlMPthiFF3I/AAAAAAAACJA/kIc77auyzW0/s1600/IMG_2500.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 327px;" src="http://1.bp.blogspot.com/-kxie3XSN9Kk/TlMPthiFF3I/AAAAAAAACJA/kIc77auyzW0/s400/IMG_2500.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5643872032795203442" /></a></div><div>
<br /></div></div>Jacklynhttp://www.blogger.com/profile/10132326468225913651noreply@blogger.com16tag:blogger.com,1999:blog-7412148291194932983.post-84170703182774384872011-05-28T01:57:00.000-07:002011-05-28T02:02:27.553-07:00Chocolate Chip Brownies<div><a href="http://3.bp.blogspot.com/-AyQ5avXatKs/TeC47JfAlhI/AAAAAAAACF0/yKD75Mr_8mg/s1600/_MG_5503.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 344px; height: 400px;" src="http://3.bp.blogspot.com/-AyQ5avXatKs/TeC47JfAlhI/AAAAAAAACF0/yKD75Mr_8mg/s400/_MG_5503.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5611688462001411602" /></a></div><div><div></div><div></div><div><br /></div><div>Brownies, who doesn't love them. I thought I'd make these for my boyfriend as a nice surprise, since brownies are his absolute favorite. I added 1/2 cup of chocolate chips for an extra something. This batter is really easy to make and there is hardly any work needed. Eat these alone or with a big scoop of vegan vanilla ice cream as the ultimate dessert.</div><div style="font-weight: bold; "><b></b></div><div></div><div style="font-weight: bold; "><b><br /></b></div><div><a href="https://docs.google.com/document/pub?id=1MuSj1rKYAPydQCjLwTBo1Fcqs8tXAJYdEoC72WnY4So">Printer Friendly Recipe Here</a></div><div style="font-weight: bold; "><b><br /></b></div><b>Ingredients</b><div><a href="http://1.bp.blogspot.com/-Ls2mzimVZDU/TdoS-5c13rI/AAAAAAAACE8/iKJN6MXMz_U/s1600/%25281%2Bof%2B1%2529.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 290px;" src="http://1.bp.blogspot.com/-Ls2mzimVZDU/TdoS-5c13rI/AAAAAAAACE8/iKJN6MXMz_U/s400/%25281%2Bof%2B1%2529.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5609817157626355378" /></a></div><div>* 1 cup semisweet vegan chocolate chips, divided<div>* 1/4 cup non dairy milk</div><div>* 3/4 cup sugar</div><div>* 1/2 cup canola oil</div><div>* 2 tsp vanilla extract</div><div>* 1 1/2 cups all-purpose flour</div><div>* 1/4 cup unsweetened cocoa powder</div><div>* 1/4 tsp baking powder</div><div>* 1/2 tsp baking soda</div><div>* 1/4 tsp salt</div><div></div><div></div><div><b><br /></b></div><div><b>Directions</b></div><div>1. Preheat the oven to 325 F. Lightly grease a 9x13 inch baking pan. </div><div></div><div></div><div><br /></div><div>2. Melt 2/3 cup of the chocolate chips, either using a double broiler or by placing them on high in a microwave safe bowl for 30 seconds. Stir the partially melted chocolate chips and microwave again for 30 seconds.</div><div><a href="http://2.bp.blogspot.com/-OvUN0dSyZlQ/TdoT2-3axwI/AAAAAAAACFU/fipaGcxPnqE/s1600/%25281%2Bof%2B1%2529-2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 309px;" src="http://2.bp.blogspot.com/-OvUN0dSyZlQ/TdoT2-3axwI/AAAAAAAACFU/fipaGcxPnqE/s400/%25281%2Bof%2B1%2529-2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5609818121152677634" /></a></div><div></div><div></div><div><br /></div><div>3. In a large mixing bowl, combine the non daily milk, sugar, canola oil and vanilla extract. Mix on high speed for 1 minute. </div><div><a href="http://3.bp.blogspot.com/-74izk-YMIRk/TdoTtd99U7I/AAAAAAAACFM/1Bt-HeYn_JA/s1600/%25281%2Bof%2B1%2529-3.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 309px;" src="http://3.bp.blogspot.com/-74izk-YMIRk/TdoTtd99U7I/AAAAAAAACFM/1Bt-HeYn_JA/s400/%25281%2Bof%2B1%2529-3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5609817957702914994" /></a></div><div></div><div></div><div><br /></div><div>4. Sift in the flour, cocoa powder, baking powder, baking soda and salt. Stir until well mixed. Then mix in the melted chocolate chips.</div><div><a href="http://1.bp.blogspot.com/-fF1m5ylyG4Q/TdoT-ayvZVI/AAAAAAAACFc/Eo6Z7ECaRz4/s1600/%25281%2Bof%2B1%2529-4.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 310px;" src="http://1.bp.blogspot.com/-fF1m5ylyG4Q/TdoT-ayvZVI/AAAAAAAACFc/Eo6Z7ECaRz4/s400/%25281%2Bof%2B1%2529-4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5609818248908334418" /></a></div><div></div><div></div><div><br /></div><div>5. Fold in the remaining 1/2 cup of chocolate chips. Spread the batter in the baking pan. Bake for 25 minutes.</div><div><a href="http://4.bp.blogspot.com/-v4LxSX9YKQo/TdoUFCrvmQI/AAAAAAAACFk/AVJUOP43Zi0/s1600/%25281%2Bof%2B1%2529-5.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-v4LxSX9YKQo/TdoUFCrvmQI/AAAAAAAACFk/AVJUOP43Zi0/s400/%25281%2Bof%2B1%2529-5.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5609818362695620866" /></a></div><div></div><div></div><div><br /></div><div><a href="http://3.bp.blogspot.com/-PBzgcMz64iI/TdoUKvQ42yI/AAAAAAAACFs/0RoAVNqePx4/s1600/%25281%2Bof%2B1%2529-6.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 311px;" src="http://3.bp.blogspot.com/-PBzgcMz64iI/TdoUKvQ42yI/AAAAAAAACFs/0RoAVNqePx4/s400/%25281%2Bof%2B1%2529-6.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5609818460561922850" /></a></div><div></div><div></div><div><br /></div><div>6. Remove from the oven and let cool. To serve warm, allow to cool for about 30 minutes. Slice and serve. </div></div></div>Jacklynhttp://www.blogger.com/profile/10132326468225913651noreply@blogger.com17tag:blogger.com,1999:blog-7412148291194932983.post-66609079213895931242011-05-20T01:47:00.001-07:002011-05-20T02:17:13.915-07:00Peanut Butter Cups<a href="http://3.bp.blogspot.com/-kEyuqQC5AlA/TdYxi78n2GI/AAAAAAAACE0/MI-1gG4sbwM/s1600/%25281%2Bof%2B1%2529-2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 278px;" src="http://3.bp.blogspot.com/-kEyuqQC5AlA/TdYxi78n2GI/AAAAAAAACE0/MI-1gG4sbwM/s400/%25281%2Bof%2B1%2529-2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5608724862213806178" /></a><br /><br /><div><br /></div><div>This was my third time making these bad boys and by far the easiest. In the past I've followed what others had said and made them using cupcake wrappers as my mold. But today I took a little trip to Michaels ( a large craft store here in the US ) and saw that they sold candy molds for under $2. I found the same molds <a href="http://www.amazon.com/Wilton-Candy-Mold-Peanut-Butter/dp/B0000VMI90">here</a>, if anyone is interested in purchasing. So much easier and the result was far better than using the cupcake wrappers. </div><div><br /></div><div>As for the recipe, I've seen some people use confectioners' sugar, shortening and even butter. I like to keep it super simply with only chocolate chips and peanut butter as my ingredients. No need for the extra sugar or fat, these taste just as great. I didn't plan on blogging these but was so impressed by the results of the molds that I just had to. I plan on making more of these very soon, so I promise to post step by step pictures within the next few days.</div><div><br /></div><div><a href="https://docs.google.com/document/pub?id=1STm4PaBdopfd-B5U2FrGPpALpRfhlC5eqRheBK3sIaw">Printer Friendly Recipe Here</a></div><div><b><br /></b></div><div>Makes about 30 peanut butter cups</div><div><b><br /></b></div><div><b>Ingredients</b></div><div>* 2 cups semi-sweet vegan chocolate chips</div><div>* 1/2 cup softened peanut butter</div><div><br /></div><div><b>Directions</b></div><div>1. Melt chocolate chips using a double broiler. If you do not have a double broiler, I like to fill a small saucepan with water, bring it to a boil and then place a glass bowl over the saucepan so that the water barely touches the bottom of the glass bowl. Lower the heat to the lowest setting and slowly stir the chocolate chips until all are melted.</div><div><a href="http://4.bp.blogspot.com/-E1yLgTkX364/TdYvfgWJVvI/AAAAAAAACEs/cTz13Eo3IS8/s1600/%25281%2Bof%2B1%2529-6.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 327px;" src="http://4.bp.blogspot.com/-E1yLgTkX364/TdYvfgWJVvI/AAAAAAAACEs/cTz13Eo3IS8/s400/%25281%2Bof%2B1%2529-6.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5608722604241802994" /></a></div><div><br /></div><div>2. Once all the chocolate chips are melted, fill each candy mold about 1/3 of the way full and then using a small paint brush, spread the melted chocolate all the way up the mold's sides. It should be a coating about 1/8 of an inch thick.</div><div><br /></div><div>3. Place the chocolate covered molds in the freezer until it has hardened, about 5 minutes.</div><div><br /></div><div>4. Place about 1/2 tsp of peanut butter in each mold. Lastly, cover the peanut butter layer with about 1/2 tsp of melted chocolate. Spread to make sure its covered completely. Freeze until firm, about 10-15 minutes. </div><div><br /></div><div>5. Carefully flip over and gently press each peanut butter cup out of the candy molds. Store refrigerated. </div>Jacklynhttp://www.blogger.com/profile/10132326468225913651noreply@blogger.com10tag:blogger.com,1999:blog-7412148291194932983.post-18255613789423707802011-05-06T14:44:00.000-07:002011-05-06T15:28:22.978-07:00Southern Beef-Less Stew<a href="http://1.bp.blogspot.com/-qzaIkX9RiX4/TcR020OvCsI/AAAAAAAACEc/HeLz4Q13ImA/s1600/%25281%2Bof%2B1%2529-7.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 314px;" src="http://1.bp.blogspot.com/-qzaIkX9RiX4/TcR020OvCsI/AAAAAAAACEc/HeLz4Q13ImA/s400/%25281%2Bof%2B1%2529-7.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5603732321437944514" /></a><br /><br />I thought I'd make my favorite stew one last time before summer arrived. I love this stew because it is packed with veggies and is a little different from the stews I normally make. I've been using these Gardein Beef-Less Tips in so many recipes. They are so yummy and work wonderfully in recipes such as this. If you aren't a fan, 1 1/2 cups of chickpeas would be a great substitute.<br /><a href="https://docs.google.com/document/pub?id=1NMJZVhyERKgS1g-tK3MLqD_Gkqlm_iojEQFONydgOXw"></a><div><br /></div><div><a href="https://docs.google.com/document/pub?id=1NMJZVhyERKgS1g-tK3MLqD_Gkqlm_iojEQFONydgOXw">Printer Friendly Recipe Here</a><br /><div><br /></div><b>Ingredients</b><div><a href="http://3.bp.blogspot.com/--kuLuejlEUE/TcRz1tt2rAI/AAAAAAAACDs/OttJmJ9sTYY/s1600/%25281%2Bof%2B1%2529.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/--kuLuejlEUE/TcRz1tt2rAI/AAAAAAAACDs/OttJmJ9sTYY/s400/%25281%2Bof%2B1%2529.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5603731202997922818" /></a><br /><div>* 1 Tb all-purpose flour</div><div>* 1 package Gardein Beef-less Tips</div><div>* 1 Tb extra virgin olive oil</div><div>* 1 medium yellow onion, cut into medium dice</div><div>* 2 stalks celery, cut into medium dice</div><div>* 1/4 tsp salt</div><div>* 1/4 tsp pepper</div><div>* 8 ounces button mushrooms, quartered</div><div>* 1 Tb minced garlic</div><div>* 1 bay leaf</div><div>* 1 tsp chopped fresh or dried thyme</div><div>* 1 tsp chopped fresh or dried rosemary</div><div>* 1 cup dry red wine</div><div>* 2 1/2 cups vegan "beef" broth ( try Better than Bouillon brand ) or vegetable broth</div><div>* 2 turnips, peeled and cut into 1/2 inch cubes</div><div>* 2 parsnips, peeled and cubed</div><div>* 2 cups chopped collard greens</div><div>* Brown rice, for serving</div><div><br /></div><div><b>Directions</b></div><div>1. Add the olive oil to a large pot and heat over medium high. Add the beef-less tips and cook, stirring occasionally for 3 to 4 minutes. Transfer to a plate and set aside.</div><div><a href="http://2.bp.blogspot.com/-F5OqWoUoB-s/TcRz9uXN6JI/AAAAAAAACD0/mVpHs3TNELE/s1600/%25281%2Bof%2B1%2529-2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 276px;" src="http://2.bp.blogspot.com/-F5OqWoUoB-s/TcRz9uXN6JI/AAAAAAAACD0/mVpHs3TNELE/s400/%25281%2Bof%2B1%2529-2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5603731340610365586" /></a></div><div><br /></div><div>2. Add the onion, celery, mushroom, salt and pepper, stirring, until vegetables are softened, about 3 minutes. Add the flour, stir to well and cook an additional minute. </div><div><a href="http://2.bp.blogspot.com/-2pwkhy0v2To/TcR0DvGl0pI/AAAAAAAACD8/4zDrE4cnZ1A/s1600/%25281%2Bof%2B1%2529-3.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-2pwkhy0v2To/TcR0DvGl0pI/AAAAAAAACD8/4zDrE4cnZ1A/s400/%25281%2Bof%2B1%2529-3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5603731443888280210" /></a></div><div><br /></div><div>3. Add the garlic, bay leaf, thyme, rosemary, red wine, "beef" broth. Bring to a slow boil, reduce heat to low and simmer covered for 40 minutes.</div><div><a href="http://1.bp.blogspot.com/-ANNoOEm49AU/TcR0JpZIFWI/AAAAAAAACEE/yXQH85M9rrk/s1600/%25281%2Bof%2B1%2529-4.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 279px;" src="http://1.bp.blogspot.com/-ANNoOEm49AU/TcR0JpZIFWI/AAAAAAAACEE/yXQH85M9rrk/s400/%25281%2Bof%2B1%2529-4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5603731545434625378" /></a></div><div><br /></div><div>4. Add the parsnips, turnips and collard greens, stir well, and cover once again. Simmer an additional 30 minutes or until turnips and parsnips are softened. During the last 10 minutes stir in the beef-less tips. </div><div><div><a href="http://4.bp.blogspot.com/-KGzEIK6JFzY/TcR0OcN4lEI/AAAAAAAACEM/75gXciN7INw/s1600/%25281%2Bof%2B1%2529-5.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 293px;" src="http://4.bp.blogspot.com/-KGzEIK6JFzY/TcR0OcN4lEI/AAAAAAAACEM/75gXciN7INw/s400/%25281%2Bof%2B1%2529-5.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5603731627797156930" /></a></div></div><div><br /></div><div><a href="http://4.bp.blogspot.com/-UN-sAO4--kU/TcR0TPwxo7I/AAAAAAAACEU/nkYTVnBoww4/s1600/%25281%2Bof%2B1%2529-6.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-UN-sAO4--kU/TcR0TPwxo7I/AAAAAAAACEU/nkYTVnBoww4/s400/%25281%2Bof%2B1%2529-6.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5603731710353187762" /></a></div><div><br /></div><div>5. Remove bay leaf and serve over brown rice.</div><div><br /></div></div></div>Jacklynhttp://www.blogger.com/profile/10132326468225913651noreply@blogger.com4tag:blogger.com,1999:blog-7412148291194932983.post-46500100804345965382011-05-01T20:14:00.000-07:002011-05-01T21:30:17.577-07:00Vegan Mounds<a href="http://3.bp.blogspot.com/-4mHQLz0fllc/Tb4uf-sXH_I/AAAAAAAACBU/TySnW8OcOxg/s1600/%25281%2Bof%2B1%2529-11.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 257px;" src="http://3.bp.blogspot.com/-4mHQLz0fllc/Tb4uf-sXH_I/AAAAAAAACBU/TySnW8OcOxg/s400/%25281%2Bof%2B1%2529-11.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5601966113435361266" /></a><br /><br /><a href="https://docs.google.com/document/pub?id=1wnLkn5b1LypEvOwH7d4d7tvE9GiEiv7yI4NCKvQmymU"></a><div>When I went vegan, I knew not being able to have Mounds or Almond Joys anymore was going to be hard. I don't know why I haven't thought about making them for myself until now. The process was really easy, although you do need a little muscle to scoop out the frozen coconut mixture and form them into rectangles. By the end of the batch my arms were a little tired.</div><div><br /></div><div>If you do not have coconut oil, I know it can be a little pricey, canola oil will work as well. And if you want to save time on melting the chocolate chips, you can place them in the microwave for 30 seconds on high. Remove and stir well until melted. </div><div><br /></div><div>To make these into Almond Joys, place one almond on top of each coconut rectangle and press down firmly before placing them in the freezer for the second time. </div><div><br /></div><div><a href="https://docs.google.com/document/pub?id=1wnLkn5b1LypEvOwH7d4d7tvE9GiEiv7yI4NCKvQmymU">Printer Friendly Recipe Here</a><br /><br />Makes 24<br /><div><br /></div><b>Ingredients</b><div><a href="http://1.bp.blogspot.com/-WlmmiX8_Omk/Tb4rVYAnOlI/AAAAAAAAB_0/YnNqb8LXkbo/s1600/%25281%2Bof%2B1%2529.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 252px;" src="http://1.bp.blogspot.com/-WlmmiX8_Omk/Tb4rVYAnOlI/AAAAAAAAB_0/YnNqb8LXkbo/s400/%25281%2Bof%2B1%2529.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5601962632717744722" /></a><br /><div>* 2 1/2 cups sifted powdered sugar</div><div>* 1 Tb plus 1 1/2 tsp light agave nectar</div><div>* 2 Tb soy milk</div><div>* 1 Tb melted coconut oil</div><div>* 1 tsp salt</div><div>* 1 tsp vanilla extract</div><div>* 1 3/4 cups unsweetened shredded coconut</div><div>* 2 cups vegan chocolate chips</div><div><br /></div><div><b>Directions</b></div><div>1. Line 2 rimmed baking sheets with parchment paper and set aside.</div><div><br /></div><div>2. In a large bowl, combine 2 1/4 cups of the powdered sugar, the agave nectar, soy milk, coconut oil, salt and vanilla and stir with a rubber spatula until incorporated. </div><div><a href="http://4.bp.blogspot.com/-RTvydXg2Rjk/Tb4rsMO3ZvI/AAAAAAAAB_8/TAYFv9xN7c4/s1600/%25281%2Bof%2B1%2529-2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 318px;" src="http://4.bp.blogspot.com/-RTvydXg2Rjk/Tb4rsMO3ZvI/AAAAAAAAB_8/TAYFv9xN7c4/s400/%25281%2Bof%2B1%2529-2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5601963024693290738" /></a></div><div><br /></div><div>3. Add the shredded coconut and stir until fully combined.</div><div><a href="http://4.bp.blogspot.com/-sqBG75embzk/Tb4soq7VaII/AAAAAAAACA8/vA8QMTIthh4/s1600/%25281%2Bof%2B1%2529-3.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-sqBG75embzk/Tb4soq7VaII/AAAAAAAACA8/vA8QMTIthh4/s400/%25281%2Bof%2B1%2529-3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5601964063725021314" /></a></div><div><br /></div><div>4. Dust a work surface with the remaining 1/4 cup of powdered sugar. Place the coconut mixture on the sugar and roll it around to coat it. </div><div><a href="http://3.bp.blogspot.com/-4vzFpXXHLug/Tb4szVqp6FI/AAAAAAAACBE/MiukaKfnj9Y/s1600/%25281%2Bof%2B1%2529-10.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 251px;" src="http://3.bp.blogspot.com/-4vzFpXXHLug/Tb4szVqp6FI/AAAAAAAACBE/MiukaKfnj9Y/s400/%25281%2Bof%2B1%2529-10.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5601964246996478034" /></a></div><div><br /></div><div>5. Transfer the mixture to one of the baking sheets and, using the palms of your hands, press down until the mixture is about 1 inch thick. Chill in the freezer for 20 minutes.</div><div><a href="http://4.bp.blogspot.com/-p6DRSHuYXs8/Tb4r0uDJwwI/AAAAAAAACAE/0SybeJrdf2A/s1600/%25281%2Bof%2B1%2529-4.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 330px;" src="http://4.bp.blogspot.com/-p6DRSHuYXs8/Tb4r0uDJwwI/AAAAAAAACAE/0SybeJrdf2A/s400/%25281%2Bof%2B1%2529-4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5601963171209921282" /></a></div><div><br /></div><div>6. Using a melon baller, scoop the coconut mixture into your palm one scoop at a time. Form the mixture into a small rectangle and arrange it on the second baking sheet. Repeat until all the coconut mixture is used. Return the coconut squares to the freezer for 20 minutes more.</div><div><a href="http://3.bp.blogspot.com/-9e7UHZWxgPs/Tb4r8HJ6PcI/AAAAAAAACAM/iZTAa9zz0EA/s1600/%25281%2Bof%2B1%2529-5.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 310px;" src="http://3.bp.blogspot.com/-9e7UHZWxgPs/Tb4r8HJ6PcI/AAAAAAAACAM/iZTAa9zz0EA/s400/%25281%2Bof%2B1%2529-5.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5601963298208234946" /></a></div><div><br /></div><div>7. Meanwhile, put the chocolate chips in a double broiler and melt over low heat. Using two forks or chopsticks, roll each coconut rectangle around in the chocolate to coat. Put the mound back on the baking sheet and repeat with the remaining coconut and chocolate. Refrigerate for 30 minutes and serve. </div></div><div><a href="http://1.bp.blogspot.com/-kfhCE3b5kxE/Tb4sCJVgIDI/AAAAAAAACAU/4bJYke3AG3I/s1600/%25281%2Bof%2B1%2529-6.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 327px;" src="http://1.bp.blogspot.com/-kfhCE3b5kxE/Tb4sCJVgIDI/AAAAAAAACAU/4bJYke3AG3I/s400/%25281%2Bof%2B1%2529-6.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5601963401872941106" /></a></div><div><br /></div><div><div><a href="http://2.bp.blogspot.com/-7aVgMWNbPak/Tb4sH9y2gTI/AAAAAAAACAc/pcelG-IOCYc/s1600/%25281%2Bof%2B1%2529-7.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 371px; height: 400px;" src="http://2.bp.blogspot.com/-7aVgMWNbPak/Tb4sH9y2gTI/AAAAAAAACAc/pcelG-IOCYc/s400/%25281%2Bof%2B1%2529-7.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5601963501854032178" /></a></div></div><div><br /></div><div><a href="http://1.bp.blogspot.com/-4seegsT-bRs/Tb4sNLRA8bI/AAAAAAAACAk/_E7G3_Q0Sr4/s1600/%25281%2Bof%2B1%2529-8.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 357px; height: 400px;" src="http://1.bp.blogspot.com/-4seegsT-bRs/Tb4sNLRA8bI/AAAAAAAACAk/_E7G3_Q0Sr4/s400/%25281%2Bof%2B1%2529-8.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5601963591369552306" /></a></div><div><br /></div><div><div><a href="http://1.bp.blogspot.com/-Vg6bcriJTeM/Tb4sSAYwYeI/AAAAAAAACAs/3GmworWwDcU/s1600/%25281%2Bof%2B1%2529-9.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 308px;" src="http://1.bp.blogspot.com/-Vg6bcriJTeM/Tb4sSAYwYeI/AAAAAAAACAs/3GmworWwDcU/s400/%25281%2Bof%2B1%2529-9.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5601963674348577250" /></a></div></div><div><br /></div><div><br /></div></div>Jacklynhttp://www.blogger.com/profile/10132326468225913651noreply@blogger.com19tag:blogger.com,1999:blog-7412148291194932983.post-17842330094452825942011-04-20T19:23:00.001-07:002011-04-20T20:09:39.624-07:00Lace Cookies<a href="http://2.bp.blogspot.com/-Kj7O2swEa4I/Ta-ednlu5GI/AAAAAAAAB_s/MH_iPOpo-FM/s1600/%25281%2Bof%2B1%2529-9.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 357px;" src="http://2.bp.blogspot.com/-Kj7O2swEa4I/Ta-ednlu5GI/AAAAAAAAB_s/MH_iPOpo-FM/s400/%25281%2Bof%2B1%2529-9.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5597867093525455970" /></a><br /><br /><br />I got an ice cream maker for my birthday a month ago and haven't been able to use it because the weather has been so darn cold. Finally the temperature warmed up this weekend and I was able to make some delicious vanilla cardamom ice cream. <div><br /></div><div>It needed something extra, so I decided to bake some crunchy lace cookies to go with my dessert. This recipe makes a whole lot, so you might want to divide the ingredients by half if you don't plan on sharing them with a large group. Make sure to space the cookie dough out by at least one inch because they will expand considerably while in the oven. I made the mistake of placing them to closely during my first batch and I was left with one giant cookie. Enjoy these cookies alone or with a giant scoop of vegan ice cream.<br /><br /><a href="https://docs.google.com/document/pub?id=1o2jRRRuAuwuTcFYVH-TAWAH16HeumcZOWeTuzVUtfOQ">Printer Friendly Recipe Here</a><br /><div><br /></div><div>* Recipe modified from Babycakes Covers the Classics</div><b><div><b><span class="Apple-style-span" style="font-weight: normal; "><br /></span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal; ">Makes about 35 cookies</span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal; "><br /></span></b></div>Ingredients</b><div><a href="http://1.bp.blogspot.com/-hG8iwBwnIVE/Ta-VMOJrQ3I/AAAAAAAAB-s/ykrvwixkyNQ/s1600/%25281%2Bof%2B1%2529-2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 250px;" src="http://1.bp.blogspot.com/-hG8iwBwnIVE/Ta-VMOJrQ3I/AAAAAAAAB-s/ykrvwixkyNQ/s400/%25281%2Bof%2B1%2529-2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5597856899034465138" /></a><br /><div>* 1 3/4 cups all-purpose baking flour</div><div>* 1 1/2 cups vegan sugar</div><div>* 1/4 cup arrowroot</div><div>* 1 tsp baking soda</div><div>* 1 tsp salt</div><div>* 1 cup canola oil</div><div>* 1/2 cup applesauce</div><div>* 2 Tb vanilla extract</div><div><br /></div><div><b>Directions</b></div><div>1. Preheat oven to 325 F. Line two baking sheets with parchment paper and set aside.</div><div><br /></div><div>2. In a medium bowl, whisk together the flour, sugar, arrowroot, baking soda and salt.</div><div><a href="http://3.bp.blogspot.com/-k537a0-23zc/Ta-VRnInbXI/AAAAAAAAB-0/Eqh47eeGAJA/s1600/%25281%2Bof%2B1%2529-3.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 303px;" src="http://3.bp.blogspot.com/-k537a0-23zc/Ta-VRnInbXI/AAAAAAAAB-0/Eqh47eeGAJA/s400/%25281%2Bof%2B1%2529-3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5597856991640251762" /></a></div><div><br /></div><div>3. Mix in the canola oil, applesauce and vanilla and stir with a rubber spatula until fully incorporated.</div><div><a href="http://2.bp.blogspot.com/-r9tamxuTb_8/Ta-VW6b97NI/AAAAAAAAB-8/-LCzacnF10U/s1600/%25281%2Bof%2B1%2529-4.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-r9tamxuTb_8/Ta-VW6b97NI/AAAAAAAAB-8/-LCzacnF10U/s400/%25281%2Bof%2B1%2529-4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5597857082721037522" /></a></div><div><br /></div><div>4. Drop the dough by the teaspoon onto the prepared baking sheets, about 1 inch apart.</div><div><a href="http://4.bp.blogspot.com/-fcCtJowzj1o/Ta-VcLfST0I/AAAAAAAAB_E/aw2Kcm5aui0/s1600/%25281%2Bof%2B1%2529-5.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-fcCtJowzj1o/Ta-VcLfST0I/AAAAAAAAB_E/aw2Kcm5aui0/s400/%25281%2Bof%2B1%2529-5.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5597857173197705026" /></a></div><div><br /></div><div>5. Bake for 15 minutes, or until the edges are browned and the center is cooked through.</div><div><a href="http://1.bp.blogspot.com/-rfVxzqDvejg/Ta-Vg5yEi6I/AAAAAAAAB_M/qchjHLt93SI/s1600/%25281%2Bof%2B1%2529-6.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 286px;" src="http://1.bp.blogspot.com/-rfVxzqDvejg/Ta-Vg5yEi6I/AAAAAAAAB_M/qchjHLt93SI/s400/%25281%2Bof%2B1%2529-6.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5597857254344002466" /></a></div><div><br /></div><div>6. Let stand on the baking sheets for 15 minutes before serving.</div></div></div>Jacklynhttp://www.blogger.com/profile/10132326468225913651noreply@blogger.com10tag:blogger.com,1999:blog-7412148291194932983.post-16327874604040657282011-04-12T13:53:00.000-07:002011-04-12T14:10:22.783-07:00Sugar Cookies and Icing<a href="http://1.bp.blogspot.com/-8ZWoNKC5m5E/TaS79ztzWnI/AAAAAAAAB-c/UrEdBsdi9IY/s1600/%25281%2Bof%2B2%2529.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 295px;" src="http://1.bp.blogspot.com/-8ZWoNKC5m5E/TaS79ztzWnI/AAAAAAAAB-c/UrEdBsdi9IY/s400/%25281%2Bof%2B2%2529.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5594803307629730418" /></a><br /><div><br /></div><div>Aren't these the cutest?! I haven't made sugar cookies in a long time but when given these cute Hello Kitty cookie cutters yesterday, I stayed up and baked for most of the night. To my surprise, most of the cookies were gone by the time I woke up this morning. </div><div><br /></div><div>The sugar cookie dough is not too sweet, so if you don't plan on icing them, you might want to add another half cup of sugar to the recipe. While making the icing, it did appear to have more of a grey-ish color but when allowed to dry, it did turn white. To get the pink color, I added one drop of red food color to half of the icing recipe. </div><div><br /></div><div><a href="https://docs.google.com/document/pub?id=1yMODZgdo5yS5qgM0I0CBTZ906voKHzdgSL5qivUTfeI">Printer Friendly Recipe Here</a></div><div><br /></div><div>Makes about 20 cookies</div><div><b><br /></b></div><b>Ingredients</b><div><b><i>Sugar Cookies</i></b></div><div>* 1 cup vegan margarine</div><div>* 1 cup sugar</div><div>* 1 tsp vanilla extra</div><div>* Egg replacer equivalent of 2 eggs, I like using Ener-G Egg Replacer</div><div>* 2 tsp baking powder</div><div>* 3 cups flour</div><div><br /></div><div><b><i>Icing</i></b></div><div>* 2 cups confectioners' sugar</div><div>* 6-8 tsp soy milk</div><div>* 4 tsp light agave nectar</div><div>* assorted food coloring, if desired</div><div><b><br /></b></div><div><b>Directions</b></div><div>1. Preheat the oven to 400 F.</div><div><br /></div><div>2. In a large bowl, cream margarine and sugar with an electric mixer.</div><div><br /></div><div>3. Beat in the egg replacer and vanilla.</div><div><br /></div><div>4. In a separate medium sized bowl, sift together the baking powder and flour. Add one cup at a time, mixing after each addition, to the sugar and margarine mixture. </div><div><br /></div><div>5. Divide the dough into two balls. On a floured surface, roll each ball into circles, approximately 12 inches in diameter and 1/8 inch thick.</div><div><br /></div><div>6. Dip your cookie cutters in flour before use. Cut out and place about 1 inch apart on an ungreased cookie sheet.</div><div><br /></div><div>7. Bake for 6-7 minutes, or until cookies are lightly browned. </div><div><br /></div><div><b><i>To make the icing...</i></b></div><div><br /></div><div>8. In a medium bowl, mix together the confectioners' sugar and soy milk until smooth. Beat in agave nectar until icing is smooth and glossy. If icing is too thick, add more agave. </div><div><br /></div><div>9. Add food coloring if desired. Dip cookies in icing and allow to dry overnight. </div>Jacklynhttp://www.blogger.com/profile/10132326468225913651noreply@blogger.com11tag:blogger.com,1999:blog-7412148291194932983.post-31642463556279767032011-04-05T03:54:00.000-07:002011-04-05T04:00:03.433-07:00Fried Chick'N<div><a href="http://2.bp.blogspot.com/-LMt-ODOGBBw/TZry1B-1wCI/AAAAAAAAB-U/9yXwh92Un0s/s1600/%25281%2Bof%2B1%2529-15.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 258px;" src="http://2.bp.blogspot.com/-LMt-ODOGBBw/TZry1B-1wCI/AAAAAAAAB-U/9yXwh92Un0s/s400/%25281%2Bof%2B1%2529-15.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5592048880212885538" /></a></div><div><b></b></div><div><div><br /></div><div>I've noticed that a few vegan restaurants out here in Los Angeles serve fried chick'n. I was curious on how they were able to imitate the texture, so I started looking up recipes and I came up on one from <a href="http://www.gardein.com/artsmith_recipe.php">Art Smith</a>. I love Gardein so I figured I'd give this recipe a try. It was so easy to make the fried chick'n and the end result was really delicious. My only suggestion is to make sure your chick'n cutlets are frozen. I left mine out to long and they defrosted a little. When that happened, they became extra fragile and began to break really easily. Please do try this recipe, you won't be disappointed : ]</div><div><br /></div><div><a href="https://docs.google.com/document/pub?id=1JGheQQvx0b-g-Zmyc1goq-oZs3aFOX-3XOpqzDdTgZw">Printer Friendly Recipe Here</a></div><div><div><b></b></div><div></div><div><b><br /></b></div><div><b>Fried Chick-N</b></div><div><div>Serves 4</div><div><div></div><div></div><div><b><br /></b></div><div><b>Ingredients</b></div><div><a href="http://4.bp.blogspot.com/-SzY7k7dhAjI/TZryNktVDJI/AAAAAAAAB9k/b2lOJ6xaAlc/s1600/%25281%2Bof%2B1%2529-7.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 242px;" src="http://4.bp.blogspot.com/-SzY7k7dhAjI/TZryNktVDJI/AAAAAAAAB9k/b2lOJ6xaAlc/s400/%25281%2Bof%2B1%2529-7.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5592048202339912850" /></a></div><div>* 1 package Gardein Chick-N Scallopini</div><div>* 2 cups soy milk</div><div>* 1 Tb tabasco</div><div>* 1 cup all-purpose flour</div><div>* 1 tsp baking powder</div><div>* 1 tsp garlic powder</div><div>* 1 tsp old bay seasoning</div><div>* 2 tsp cayenne pepper</div><div>* 1 tsp freshly ground black pepper</div><div>* Olive oil or vegetable oil for deep frying</div><div></div><div></div><div><b><br /></b></div><div><b>Directions</b></div><div>1. Place the chick-n in a medium bowl and add the soy milk and tabasco. Stir well to coat.</div><div><a href="http://4.bp.blogspot.com/-ty0O74AlGhA/TZryT3RYXYI/AAAAAAAAB9s/5oCheoQuwXI/s1600/%25281%2Bof%2B1%2529-8.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-ty0O74AlGhA/TZryT3RYXYI/AAAAAAAAB9s/5oCheoQuwXI/s400/%25281%2Bof%2B1%2529-8.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5592048310402178434" /></a></div><div></div><div></div><div><br /></div><div>2. In a separate shallow bowl, mix the flour, baking powder, garlic powder, old bay, cayenne and black pepper. </div><div></div><div></div><div><br /></div><div>3. Shake the extra marinade off the chick-n and then dredge in flour. </div><div><a href="http://1.bp.blogspot.com/-Gfs0-emvjd8/TZryZqzKlCI/AAAAAAAAB90/6P-K_d-Xqec/s1600/%25281%2Bof%2B1%2529-9.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 262px;" src="http://1.bp.blogspot.com/-Gfs0-emvjd8/TZryZqzKlCI/AAAAAAAAB90/6P-K_d-Xqec/s400/%25281%2Bof%2B1%2529-9.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5592048410133435426" /></a></div><div></div><div></div><div><br /></div><div>4. Shake off extra flour and then dredge again in the marinade and coat again in flour. </div><div><a href="http://2.bp.blogspot.com/-oLgeNphsxY4/TZrylxaKNvI/AAAAAAAAB-E/x-X2watPbGM/s1600/%25281%2Bof%2B1%2529-10.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 278px;" src="http://2.bp.blogspot.com/-oLgeNphsxY4/TZrylxaKNvI/AAAAAAAAB-E/x-X2watPbGM/s400/%25281%2Bof%2B1%2529-10.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5592048618066032370" /></a></div><div></div><div></div><div><br /></div><div>5. Add enough oil in a deep large skillet to create a depth of 1 inch. Heat over medium high heat until oil reaches 350 F. </div><div></div><div></div><div><br /></div><div>6. Fry the chicken in batches until golden and cooked through, about 5 minutes per side. </div><div><div><a href="http://3.bp.blogspot.com/-hna7AVuF5XQ/TZryvdUZ13I/AAAAAAAAB-M/klsCV9QfiDo/s1600/%25281%2Bof%2B1%2529-14.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 309px;" src="http://3.bp.blogspot.com/-hna7AVuF5XQ/TZryvdUZ13I/AAAAAAAAB-M/klsCV9QfiDo/s400/%25281%2Bof%2B1%2529-14.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5592048784471873394" /></a></div></div><div></div><div></div><div><br /></div><div>7. Drain on paper towels and serve.</div></div><div></div><div></div></div></div></div>Jacklynhttp://www.blogger.com/profile/10132326468225913651noreply@blogger.com12tag:blogger.com,1999:blog-7412148291194932983.post-5006504386724693722011-03-29T03:45:00.001-07:002011-03-29T04:07:14.346-07:00Beef-Less Bourguignon<div><a href="http://1.bp.blogspot.com/-oGxWXdBtMPU/TZG3kQI0hyI/AAAAAAAAB8c/UlU2sggHe34/s1600/%25281%2Bof%2B1%2529-9.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 326px;" src="http://1.bp.blogspot.com/-oGxWXdBtMPU/TZG3kQI0hyI/AAAAAAAAB8c/UlU2sggHe34/s400/%25281%2Bof%2B1%2529-9.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5589450445978634018" /></a></div><div><br /></div><div><div>Here's is my take on a classic Julia Child recipe. Beef Bourguignon redone using Gardein's Beef-Less Tips and Lightlife's Smart Bacon. This is something that I totally thought I would never be able to veganise so well. I am absolutely loving Gardein's new Beef-Less Tips. It was my second time cooking with them and they really do make dishes like this possible again. Serve this dish alone or with a side of pasta noodles or rice. </div><div><br /></div><div><a href="https://docs.google.com/document/pub?id=1qOQifKYnE3WLBBpByyxVpHJ-X3f81GTyfAOa75Isjuo">Printer Friendly Recipe Here</a></div><div></div><div><b><br /></b></div><div>Serves 4</div><div><b><br /></b></div><div><b>Ingredients</b></div><div><a href="http://4.bp.blogspot.com/-ZEkkzwjJLT8/TZG2vYXHI3I/AAAAAAAAB7c/5IOHKq-Q8F0/s1600/%25281%2Bof%2B1%2529.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 281px;" src="http://4.bp.blogspot.com/-ZEkkzwjJLT8/TZG2vYXHI3I/AAAAAAAAB7c/5IOHKq-Q8F0/s400/%25281%2Bof%2B1%2529.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5589449537652990834" /></a></div><div><div><div>* 2 Tb extra virgin olive oil</div><div>* 5 ounces vegan bacon</div><div>* 1 package of Gardein Beefless Tips</div><div>* 5 carrots, sliced diagonally into 1 inch chunks</div><div>* 1 yellow onion, sliced</div><div>* 2 garlic cloves, minced</div><div>* salt and pepper</div><div>* 1 Tb all-purpose flour</div><div>* 1/2 cups red wine</div><div>* 1 cup "beef" stock, such as Better than Bouillon </div><div>* 1 Tb tomato paste</div><div>* 18 small white pearl onions</div><div>* 4 Tb vegan margarine, try Earth Balance</div><div>* 1 tsp fresh thyme or 1/2 tsp dried thyme</div><div>* 1 bay leaf</div><div>* 2 cups button mushrooms, quartered</div><div></div><div></div><div><b><br /></b></div><div><b>Directions</b></div><div>1. In a large pot, saute the "bacon" in 1 Tb extra virgin olive oil for 3-4 minutes, stirring occasionally. Remove from pan and set aside.</div><div><a href="http://3.bp.blogspot.com/-F1g9W8zXVwY/TZG20ewGY5I/AAAAAAAAB7k/S_mzrwyOm8k/s1600/%25281%2Bof%2B1%2529-2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 291px;" src="http://3.bp.blogspot.com/-F1g9W8zXVwY/TZG20ewGY5I/AAAAAAAAB7k/S_mzrwyOm8k/s400/%25281%2Bof%2B1%2529-2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5589449625267757970" /></a></div><div></div><div></div><div><br /></div><div>2. Add another 1 Tb of olive oil to the pan and the "beef" and cook 4-5 minutes, stirring occasionally. Remove and set aside.</div><div><div><a href="http://3.bp.blogspot.com/-rXBv8-MKrdw/TZG25nkR0XI/AAAAAAAAB7s/ZmBDdji73m0/s1600/%25281%2Bof%2B1%2529-3.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-rXBv8-MKrdw/TZG25nkR0XI/AAAAAAAAB7s/ZmBDdji73m0/s400/%25281%2Bof%2B1%2529-3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5589449713533440370" /></a></div></div><div></div><div></div><div><br /></div><div>3. Add the carrots and onions to the pan, add 1 tsp salt and 1/2 tsp pepper and cook for 10-15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute.</div><div><a href="http://1.bp.blogspot.com/-7A4iKgnO2KM/TZG2_34GlLI/AAAAAAAAB70/pLUrIyVcP4w/s1600/%25281%2Bof%2B1%2529-4.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 272px;" src="http://1.bp.blogspot.com/-7A4iKgnO2KM/TZG2_34GlLI/AAAAAAAAB70/pLUrIyVcP4w/s400/%25281%2Bof%2B1%2529-4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5589449820990772402" /></a></div><div></div><div></div><div><br /></div><div>4. Return the "bacon" and "beef" back to the pot. Add the red wine and enough "beef" broth.</div><div><a href="http://2.bp.blogspot.com/-4l1ju1Hh5Xg/TZG3M1UXd6I/AAAAAAAAB8E/XbsMyzVC928/s1600/%25281%2Bof%2B1%2529-6.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 292px;" src="http://2.bp.blogspot.com/-4l1ju1Hh5Xg/TZG3M1UXd6I/AAAAAAAAB8E/XbsMyzVC928/s400/%25281%2Bof%2B1%2529-6.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5589450043642312610" /></a></div><div></div><div></div><div><br /></div><div>5. Add the tomato paste, thyme and bay leaf. Bring to a simmer, cover and simmer on low heat for 30 minutes. </div><div></div><div></div><div><br /></div><div>6. Combine 2 Tb of margarine and the flour and stir into the stew and add the pearl onions.</div><div><br /></div><div></div><div></div><div>7. Saute the mushrooms in 2 tablespoons of margarine for 10 minutes or until lightly browned and then add to the stew.</div><div><div><a href="http://2.bp.blogspot.com/-7OttpOa-lKA/TZG3ShZoElI/AAAAAAAAB8M/aG0Eo9UAPKk/s1600/%25281%2Bof%2B1%2529-7.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 304px;" src="http://2.bp.blogspot.com/-7OttpOa-lKA/TZG3ShZoElI/AAAAAAAAB8M/aG0Eo9UAPKk/s400/%25281%2Bof%2B1%2529-7.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5589450141374878290" /></a></div></div><div></div><div></div><div><br /></div><div>8. Bring the stew to a boil and the lower the heat and allow to simmer for 15 minutes. Remove bay leaf and season to taste.</div><div><a href="http://2.bp.blogspot.com/-DcK9SM4dP-M/TZG9VSEh1xI/AAAAAAAAB8k/DG37VcbunoA/s1600/%25281%2Bof%2B1%2529-8.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-DcK9SM4dP-M/TZG9VSEh1xI/AAAAAAAAB8k/DG37VcbunoA/s400/%25281%2Bof%2B1%2529-8.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5589456785869231890" /></a></div><div><div></div><div></div></div><div></div><div></div><div></div><div></div></div></div></div>Jacklynhttp://www.blogger.com/profile/10132326468225913651noreply@blogger.com12tag:blogger.com,1999:blog-7412148291194932983.post-3196562516483255382011-03-24T23:47:00.000-07:002011-03-25T00:09:25.599-07:00Banana Nut Chocolate Chip Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-zc5b6ZUjkkQ/TYw88Yn_cvI/AAAAAAAAB6E/FToh8L-8JAU/s1600/%25281%2Bof%2B1%2529-7.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 332px;" src="http://3.bp.blogspot.com/-zc5b6ZUjkkQ/TYw88Yn_cvI/AAAAAAAAB6E/FToh8L-8JAU/s400/%25281%2Bof%2B1%2529-7.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5587908245759947506" /></a><br /><br />My favorite type of muffins have always been chocolate chip. I thought I'd make a batch but chocolate chip alone sounded a little boring. So I decided to spice these muffins up with some bananas and walnuts. The result was something that tasted very similar to banana nut bread but had a slightly sweeter taste because of the chocolate chips. <div><br /></div><div>So now that you know my favorite muffin, whats yours? Blueberry? Poppy Seed? Something else? Please share, I'm curious in knowing : ]<br /><div><br /></div><div><a href="https://docs.google.com/document/pub?id=13RbHe5rSWfzVhX9KEn526QHbyIMhkCJJ8zP2fhsYBBs">Printer Friendly Recipe Here</a><br /><div><br /></div><div>Makes about 10 muffins<div><br /></div><div><b>Ingredients</b></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-VPMT76xEoBM/TYw8TXKlRxI/AAAAAAAAB5U/9PBFQfAhj8o/s1600/%25281%2Bof%2B1%2529.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 265px;" src="http://1.bp.blogspot.com/-VPMT76xEoBM/TYw8TXKlRxI/AAAAAAAAB5U/9PBFQfAhj8o/s400/%25281%2Bof%2B1%2529.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5587907540993525522" /></a></div><div>* 1 3/4 cup all-purpose flour</div><div>* 3/4 cup unprocessed sugar</div><div>* 1 tsp baking powder</div><div>* 1 tsp baking soda</div><div>* 1/2 tsp salt</div><div>* 1/2 cup canola oil</div><div>* 1/2 cup vegan plain yogurt or vanilla yogurt</div><div>* 1 tsp vanilla extract ( if using plain yogurt or 1/2 tsp vanilla extract if using vanilla yogurt )</div><div>* 1 cup mashed ripe bananas</div><div>* 3/4 cup semi-sweet vegan chocolate chips</div><div>* 1/2 chopped walnuts</div><div><br /></div><div><b>Directions</b></div><div>1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-31WHNtYsp9Y/TYw8YLzc-CI/AAAAAAAAB5c/LLJy4tHvHt4/s1600/%25281%2Bof%2B1%2529-2.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-31WHNtYsp9Y/TYw8YLzc-CI/AAAAAAAAB5c/LLJy4tHvHt4/s400/%25281%2Bof%2B1%2529-2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5587907623843067938" /></a></div><div><br /></div><div>2. In another bowl, combine the canola oil, yogurt and vanilla extract.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-7HWvyR88gZs/TYw8d5_LA6I/AAAAAAAAB5k/J3EuBkrSqhA/s1600/%25281%2Bof%2B1%2529-3.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-7HWvyR88gZs/TYw8d5_LA6I/AAAAAAAAB5k/J3EuBkrSqhA/s400/%25281%2Bof%2B1%2529-3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5587907722139599778" /></a></div><div><br /></div><div>3. Stir into dry ingredients, just until moistened.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-L-2FUDzKi6c/TYw8jLC33BI/AAAAAAAAB5s/WjGcbJdl_JU/s1600/%25281%2Bof%2B1%2529-4.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 270px;" src="http://2.bp.blogspot.com/-L-2FUDzKi6c/TYw8jLC33BI/AAAAAAAAB5s/WjGcbJdl_JU/s400/%25281%2Bof%2B1%2529-4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5587907812617870354" /></a><br /><br /></div><div>4. Fold in bananas, chocolate chips and walnuts.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-OTeb-FuBVtE/TYw8ojxML_I/AAAAAAAAB50/_k2s3NIzJpo/s1600/%25281%2Bof%2B1%2529-5.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 276px;" src="http://1.bp.blogspot.com/-OTeb-FuBVtE/TYw8ojxML_I/AAAAAAAAB50/_k2s3NIzJpo/s400/%25281%2Bof%2B1%2529-5.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5587907905153937394" /></a></div><div><br /></div><div>5. Fill greased or paper lined muffin cups 2/3 full. Bake at 350 F for 23 to 25 minutes, or until a toothpick inserted in the center comes out clean.</div><div><br /></div><div>6. Cool for 5 minutes before removing from pans to cool completely on a wire rack. </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-q_WqhGffZUE/TYw8xPYN_5I/AAAAAAAAB58/rqoGSE6W_TM/s1600/%25281%2Bof%2B1%2529-6.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 310px;" src="http://4.bp.blogspot.com/-q_WqhGffZUE/TYw8xPYN_5I/AAAAAAAAB58/rqoGSE6W_TM/s400/%25281%2Bof%2B1%2529-6.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5587908054299312018" /></a></div></div></div></div>Jacklynhttp://www.blogger.com/profile/10132326468225913651noreply@blogger.com96tag:blogger.com,1999:blog-7412148291194932983.post-13904390332155142962011-03-15T02:02:00.000-07:002011-03-15T03:22:53.662-07:00Chik'n and Dumplings<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-vldVFDRz9tw/TX8stMxDiVI/AAAAAAAAB4E/AJnjalr52Hw/s1600/%25281%2Bof%2B1%2529-3.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-vldVFDRz9tw/TX8stMxDiVI/AAAAAAAAB4E/AJnjalr52Hw/s400/%25281%2Bof%2B1%2529-3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5584231217995417938" /></a><br /><div><br /></div><div>This was my third time making gnocchi and I swear it only gets easier each time. This is a classic comfort food recipe but it has a slight twist. The twist being that gnocchi is used instead of plain ol' dumplings. This meal is served over a homemade basil pesto that is filled with mushrooms, carrots and celery. Definitely better than any chik'n and dumplings I've had in the past. Did I mention that the gnocchi is also lightly tossed in lemon butter? Yeah, this is a must try for anyone that loves Italian food. </div><div><br /></div><div><a href="https://docs.google.com/document/pub?id=1D3SB6ARCshJRgWjxCgGvB8_Voffrc060F2K9B-mlUDo">Printer Friendly Recipe Here</a></div><div><br /></div><div>Serves 4</div><div style="font-weight: bold; "><b><br /></b></div><b>Ingredients</b><div>* 5 Tb extra virgin olive oil, divided</div><div>* 1 package of Morningstar Chik'n Strips</div><div>* 4 Tb vegan margarine, divided</div><div>* 10-12 large button mushrooms, sliced</div><div>* 1 cup shredded carrot, about 2 carrots</div><div>* 4 ribs celery, thinly sliced</div><div>* salt and freshly ground black pepper</div><div>* 3 Tb all-purpose flour</div><div>* 3 cups vegan "chicken" stock ( try Better than Bouillon ) or vegetable stock</div><div>* 1 cup basil leaves, chiffonade</div><div>* 1 clove garlic, minced</div><div>* 1 handful parsley leaves, chopped</div><div>* 1/4 cup vegan Parmesan</div><div>* 1 lemon, zested</div><div><br /></div><div><div><b>Gnocchi</b></div><div>* 3 medium sized russet potatoes</div><div>* 1 cup all-purpose flour, plus more for dusting</div></div><div><br /></div><div><b>Directions</b></div><div>1. Preheat your oven to 425 F. Pierce the potatoes several times with a fork than wrap in foil and bake for 60 minutes or until soft.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-avj8yaxsvZc/TX8xvyUTOYI/AAAAAAAAB4M/loDqpdDvLBg/s1600/%25281%2Bof%2B1%2529-7.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-avj8yaxsvZc/TX8xvyUTOYI/AAAAAAAAB4M/loDqpdDvLBg/s400/%25281%2Bof%2B1%2529-7.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5584236759993235842" /></a></div><div><br /></div><div><b><i>While the potatoes cook, start making your sauce</i></b></div><div><br /></div><div>2. Heat a pot with 1 Tb extra virgin olive oil over medium-high heat. Add the chick'n and saute for 3-4 minutes, stirring occasionally. Once done, remove from pan and set aside in a small bowl.</div><div><br /></div><div>3. Add another tablespoon of olive oil and 2 tablespoons of margarine to the same pan and heat. Add mushrooms, carrots, celery and season with salt and pepper. Cook for 5 minutes, stirring occasionally.</div><div><br /></div><div>4. Sprinkle in the flour, stir to coat all the vegetables and cook for another 2 minutes.</div><div><br /></div><div>5. While this cooks, your chick'n should have cooled down by down. Roughly chop the strips into bite sized pieces.</div><div><br /></div><div>6. Whisk in 2 1/2 cups of the stock, slide the chick'n back into the pot and simmer to allow the sauce to thicken.</div><div><br /></div><div>7. Place the remaining 1/2 cup of stock in a food processor, along with the basil, parsley, garlic, Parmesan, salt and pepper. Turn processor on and drizzle in two tablespoons of olive oil.</div><div><br /></div><div>8. By now your potatoes should be done baking. Cover and place the pot of sauce on low heat and keep aside.</div><div><br /></div><div>9. Bring a large pot of salted water to boil.</div><div><br /></div><div>10. Remove the foil from the potatoes and start peeling away the skin. Do not allow them to cool, you must work with them hot. I suggest using a towel to protect your hands from burning. Using a knife, such as a paring knife, worked best to help me peel away the skin.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-FXq8RW0Q-4Q/TX8x2zPIdJI/AAAAAAAAB4U/nSKGwmiE4Bs/s1600/%25281%2Bof%2B1%2529-8.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-FXq8RW0Q-4Q/TX8x2zPIdJI/AAAAAAAAB4U/nSKGwmiE4Bs/s400/%25281%2Bof%2B1%2529-8.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5584236880499078290" /></a></div><div><br /></div><div>11. Place the potatoes in a ricer or food mill and mash. If you do not have one, a fork will work just as well. Spread them out onto a cutting board and allow them to cool for 2 to 5 minutes.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-9nNYmYcGC2w/TX8x9pEhkeI/AAAAAAAAB4c/jG0aq2rLElE/s1600/%25281%2Bof%2B1%2529-9.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 271px;" src="http://1.bp.blogspot.com/-9nNYmYcGC2w/TX8x9pEhkeI/AAAAAAAAB4c/jG0aq2rLElE/s400/%25281%2Bof%2B1%2529-9.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5584236998029316578" /></a></div><div><br /></div><div>12. Gather the potatoes and sprinkle half a cup of flour over them. Mix by hand until the dough is smooth. Add more flour if the dough feels too sticky.</div><div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-_rADZ8FH3vA/TX8yC4lIwPI/AAAAAAAAB4k/4chcZ8Tcbp4/s1600/%25281%2Bof%2B1%2529-10.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 263px;" src="http://1.bp.blogspot.com/-_rADZ8FH3vA/TX8yC4lIwPI/AAAAAAAAB4k/4chcZ8Tcbp4/s400/%25281%2Bof%2B1%2529-10.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5584237088091980018" /></a></div></div><div><br /></div><div>13. Divide the dough into about 5 pieces. Grab each piece and roll them out into 1/2 inch thick log shapes.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-9lbRQZV_u9M/TX8yHQK205I/AAAAAAAAB4s/M78h0F0NjNo/s1600/%25281%2Bof%2B1%2529-11.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 254px;" src="http://1.bp.blogspot.com/-9lbRQZV_u9M/TX8yHQK205I/AAAAAAAAB4s/M78h0F0NjNo/s400/%25281%2Bof%2B1%2529-11.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5584237163143680914" /></a></div><div><br /></div><div>14. Cut the logs into 1 inch pieces and dust with flour. To shape the gnocchi, roll each pillow on the tines of a fork or a gnocchi board. Place all the shaped gnocchi on a lightly floured plate.</div><div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-gdMljCyTHlY/TX8yLwKSDMI/AAAAAAAAB40/LqI44AT7rgc/s1600/%25281%2Bof%2B1%2529-12.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 259px;" src="http://3.bp.blogspot.com/-gdMljCyTHlY/TX8yLwKSDMI/AAAAAAAAB40/LqI44AT7rgc/s400/%25281%2Bof%2B1%2529-12.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5584237240450682050" /></a></div></div><div><br /></div><div>15. By now your water should be boiling. Add the gnocchi, a couple at a time, and cook for a minute or two, until they float to the surface. Allow them to stay in 30 seconds longer and then remove using a slotted spoon. Drain well.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-IqSYSJ1OFi4/TX8yQYA5nSI/AAAAAAAAB48/jKc-VG3j-OQ/s1600/%25281%2Bof%2B1%2529-13.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 339px;" src="http://4.bp.blogspot.com/-IqSYSJ1OFi4/TX8yQYA5nSI/AAAAAAAAB48/jKc-VG3j-OQ/s400/%25281%2Bof%2B1%2529-13.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5584237319868226850" /></a></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-BFPumRUE3RI/TX8yVu3Pg-I/AAAAAAAAB5E/jMv0s9ruG3E/s1600/%25281%2Bof%2B1%2529-14.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 303px;" src="http://3.bp.blogspot.com/-BFPumRUE3RI/TX8yVu3Pg-I/AAAAAAAAB5E/jMv0s9ruG3E/s400/%25281%2Bof%2B1%2529-14.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5584237411901080546" /></a></div><div><br /></div><div>16. Melt 2 tablespoons of margarine in a skillet over medium heat with the lemon zest. Toss the gnocchi in the lemon butter and cook until golden brown on edges, about 3 minutes.</div><div><br /></div><div>17. Turn off heat on the chick'n and stir in the pesto sauce.</div><div><br /></div><div>Serve the chick'n in shallow bowls and top with gnocchi.</div><div><br /></div><div><br /></div><div>On a side note, I've been playing around with a new Mamiya Polaroid camera and of course the star of the show is my Taffy. Here's a recent one of him...I love how Polaroids make every picture look so vintage. </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-bHaFRJeiJ7U/TX884tEykTI/AAAAAAAAB5M/Z8lNxaYqMqU/s1600/176537_115339178540863_100001943448671_116835_4487776_o.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="http://2.bp.blogspot.com/-bHaFRJeiJ7U/TX884tEykTI/AAAAAAAAB5M/Z8lNxaYqMqU/s400/176537_115339178540863_100001943448671_116835_4487776_o.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5584249007832731954" /></a></div>Jacklynhttp://www.blogger.com/profile/10132326468225913651noreply@blogger.com9tag:blogger.com,1999:blog-7412148291194932983.post-64874379846545544372011-03-11T01:48:00.001-08:002011-03-11T02:00:08.456-08:00Tofu "Crab" Cakes with Lemon Aioli Sauce<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-MF86JeipfKg/TXnv07CtsLI/AAAAAAAAB38/tKbIsb3LmUo/s1600/%25281%2Bof%2B1%2529-21.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 252px;" src="http://4.bp.blogspot.com/-MF86JeipfKg/TXnv07CtsLI/AAAAAAAAB38/tKbIsb3LmUo/s400/%25281%2Bof%2B1%2529-21.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582756905583751346" /></a></div><div><b><br /></b></div><div>This recipe comes from <a href="http://www.amazon.com/Conscious-Cook-Delicious-Meatless-Recipes/dp/0061874337/ref=sr_1_1?ie=UTF8&s=books&qid=1299837208&sr=8-1">Tal Ronnen's "The Conscious Cook"</a> cookbook. I've been eying this recipe for a little over a year now but never really felt motivated to make it. Wow have I've been missing out! These cakes taste exactly like crab! I was blown away at how similar it mimicked it's taste. I've tried making vegan crab cakes before, by adding kelp powder to tofu but the toasted nori really did do the trick. </div><div><br /></div><div>I skipped out on the horseradish sauce that the book suggests you make and I substituted it with a fresh lemon aioli sauce. If you would like to keep it simple, traditional tarter sauce would also go well with this. I love<a href="http://allrecipes.com//Recipe/tartar-sauce-i/Detail.aspx"> this recipe</a>, of course remember to use vegan mayo instead. </div><div><br /></div><div>If anyone used to be a huge seafood fan, as I used to be, I highly suggest you give this recipe a try!</div><div><b><br /></b></div><div><b>Ingredients</b><div><div><b><i>Lemon Aioli Sauce</i></b></div><div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-ItW2BdiG1K4/TXis0PpdKrI/AAAAAAAAB2c/kfxEgepRJXQ/s1600/%25281%2Bof%2B1%2529-8.jpg"><img style="cursor:pointer; cursor:hand;width: 380px; height: 400px;" src="http://4.bp.blogspot.com/-ItW2BdiG1K4/TXis0PpdKrI/AAAAAAAAB2c/kfxEgepRJXQ/s400/%25281%2Bof%2B1%2529-8.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582401751679314610" /></a></div></div><div>* 1/2 cup vegan mayonnaise</div><div>* 1 clove garlic, minced</div><div>* 1 Tb chives, minced</div><div>* 3 Tb lemon juice</div><div>* 1/2 tsp lemon zest</div><div>* salt and freshly ground black pepper</div></div><div></div><div></div><div><i><b><br /></b></i></div><div><i><b>Tofu Cakes</b></i></div><div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-a2wzKsQNEIU/TXitBKsJuZI/AAAAAAAAB2s/oSeXgyM6My8/s1600/%25281%2Bof%2B1%2529-10.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 286px;" src="http://4.bp.blogspot.com/-a2wzKsQNEIU/TXitBKsJuZI/AAAAAAAAB2s/oSeXgyM6My8/s400/%25281%2Bof%2B1%2529-10.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582401973686745490" /></a></div></div><div>* 2 Tb canola oil</div><div>* 1/2 cup finely diced onion</div><div>* 1/2 cup finely diced carrot</div><div>* 2 tsp minced garlic</div><div>* 1 sheet nori seaweed</div><div>* 2 lbs firm tofu, pressed and drained</div><div>* 2 1/2 Tb cornstarch</div><div>* 1 Tb Old Bay seasoning</div><div>* 1/4 cup nutritional yeast flakes</div><div>* 1/2 tsp white pepper</div><div>* Juice of 1 lime</div><div></div><div></div><div><b><i><br />Apples and Beets</i></b></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-lJfYHQ4iyOQ/TXisC6eX6TI/AAAAAAAAB1k/hKkW55g2G3U/s1600/%25281%2Bof%2B1%2529.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 399px;" src="http://1.bp.blogspot.com/-lJfYHQ4iyOQ/TXisC6eX6TI/AAAAAAAAB1k/hKkW55g2G3U/s400/%25281%2Bof%2B1%2529.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582400904182098226" /></a></div><div>* 1 beet, washed</div><div>* 2 Tb balsamic vinegar</div><div>* 1 Fuji apple</div><div>* 1 Tb extra virgin olive oil</div><div>* sea salt and freshly ground black pepper</div><div></div><div></div><div><b><i><br /></i></b></div><div><b><i>Pan Roasted Summer Vegetables</i></b></div><div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-lsoG3k5_YW8/TXisVvU1JnI/AAAAAAAAB18/KEi6RZi5SJM/s1600/%25281%2Bof%2B1%2529-4.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 292px;" src="http://2.bp.blogspot.com/-lsoG3k5_YW8/TXisVvU1JnI/AAAAAAAAB18/KEi6RZi5SJM/s400/%25281%2Bof%2B1%2529-4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582401227606795890" /></a></div></div><div>* 2 Tb extra virgin olive oil</div><div>* 1 shallot, minced</div><div>* 2 1/2 cups fresh corn kernels ( or frozen, defrosted ) </div><div>* 1 cup fresh or thawed frozen peas</div><div>* 1 1/2 cup cherry tomatoes, halved</div><div>* 3 large basil leaves, cut into chiffonade</div><div>* Freshly ground black pepper</div><div></div><div></div><div><b><i><br /></i></b></div><div><b><i>To cook </i></b></div><div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-0SE1JUltbVw/TXitdtfsgkI/AAAAAAAAB3M/LsXdrTqs5Vw/s1600/%25281%2Bof%2B1%2529-14.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 306px;" src="http://1.bp.blogspot.com/-0SE1JUltbVw/TXitdtfsgkI/AAAAAAAAB3M/LsXdrTqs5Vw/s400/%25281%2Bof%2B1%2529-14.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582402464066077250" /></a></div></div><div>* 1 cup panko bread crumbs</div><div>* 1 1/2 Tb Old Bay seasoning</div><div>* sea salt and freshly ground black pepper</div><div>* 1 cup plain unsweetened soy milk</div><div>* 1/2 cup canola oil, or more if needed</div><div></div><div></div><div><b><br /></b></div><div><b>Directions</b></div><div>1. <b><i>To make the lemon aioli sauce</i></b>, mix all the ingredients together in a medium bowl.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-jNnhPPDXkNY/TXis5-LQqxI/AAAAAAAAB2k/nHDUrl2WDdU/s1600/%25281%2Bof%2B1%2529-9.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 354px;" src="http://2.bp.blogspot.com/-jNnhPPDXkNY/TXis5-LQqxI/AAAAAAAAB2k/nHDUrl2WDdU/s400/%25281%2Bof%2B1%2529-9.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582401850068478738" /></a></div><div></div><div></div><div><br /></div><div>2. <b><i>To make the tofu cakes </i></b>: Place a small saute pan over medium heat. Add the oil and heat for 30 seconds. Add the onion and carrots and saute until soft, 3 to 5 minutes. Add the garlic and saute for 1 minute. Set aside to cool completely. </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-fkCYtvaFD_U/TXitMxY7g8I/AAAAAAAAB28/7J1YpaGb2IY/s1600/%25281%2Bof%2B1%2529-12.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 320px;" src="http://1.bp.blogspot.com/-fkCYtvaFD_U/TXitMxY7g8I/AAAAAAAAB28/7J1YpaGb2IY/s400/%25281%2Bof%2B1%2529-12.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582402173053666242" /></a></div><div></div><div></div><div><br /></div><div>3. Holding the nori sheet with tongs, toast it by fanning it over a low gas flame or electric burner, being careful not to burn it and turning it so that all of it gets toasted. Grind using a spice or coffee grinder. Alternatively, crumble it as finely as you can with your hands.]</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-FESMhy0IpPk/TXitHvRpAeI/AAAAAAAAB20/U9Voqw4ceck/s1600/%25281%2Bof%2B1%2529-11.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 377px;" src="http://2.bp.blogspot.com/-FESMhy0IpPk/TXitHvRpAeI/AAAAAAAAB20/U9Voqw4ceck/s400/%25281%2Bof%2B1%2529-11.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582402086586876386" /></a></div><div></div><div></div><div><br /></div><div>4. Place the onion mixture, nori powder, 1 Tb salt, and the remaining tofu cake ingredients in a food processor and pulse until well combined but still chunky. Transfer to a bowl, cover and refrigerate for 30 minutes. </div><div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-XiFT-CHOUhU/TXitX0o77HI/AAAAAAAAB3E/Asb9Qaq76Qs/s1600/%25281%2Bof%2B1%2529-13.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 286px;" src="http://1.bp.blogspot.com/-XiFT-CHOUhU/TXitX0o77HI/AAAAAAAAB3E/Asb9Qaq76Qs/s400/%25281%2Bof%2B1%2529-13.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582402362904669298" /></a></div></div><div></div><div></div><div><br /></div><div>5. <b><i>Make the apples and beets</i></b> : Place the beet in a small saucepan. Fill with water to cover and add the vinegar. Bring to a boil and cook until you can easily insert a toothpick into the center, about 25 minutes.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-aiCLa976LLA/TXisJc7WlWI/AAAAAAAAB1s/KgL3BT94yEs/s1600/%25281%2Bof%2B1%2529-2.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 378px;" src="http://2.bp.blogspot.com/-aiCLa976LLA/TXisJc7WlWI/AAAAAAAAB1s/KgL3BT94yEs/s400/%25281%2Bof%2B1%2529-2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582401016509666658" /></a></div><div></div><div></div><div><br /></div><div>6. Drain and peel the beet. Finely dice the beet and put it in a small bowl. Finely dice the apple and add it to the bowl. Add the oil and salt and pepper to taste; toss to combine. Set aside.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-YqhhS8pA9q8/TXisQbvEsgI/AAAAAAAAB10/cv3ygTYIq3U/s1600/%25281%2Bof%2B1%2529-3.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 378px;" src="http://4.bp.blogspot.com/-YqhhS8pA9q8/TXisQbvEsgI/AAAAAAAAB10/cv3ygTYIq3U/s400/%25281%2Bof%2B1%2529-3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582401136448811522" /></a></div><div></div><div></div><div><br /></div><div>7. <b><i>Cook the tofu cakes</i></b> : In a shallow dish, stir together the bread crumbs, Old Bay, and 1 tsp each of salt and pepper. Pour the soy milk into a separate bowl. </div><div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-em3sFRx398U/TXitkbFB2dI/AAAAAAAAB3U/CD_MzittUUE/s1600/%25281%2Bof%2B1%2529-15.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 312px;" src="http://1.bp.blogspot.com/-em3sFRx398U/TXitkbFB2dI/AAAAAAAAB3U/CD_MzittUUE/s400/%25281%2Bof%2B1%2529-15.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582402579381475794" /></a></div></div><div></div><div></div><div><br /></div><div>8. Using your hands, form 12 small cakes from the tofu mixture.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-YFz0-2TPfQM/TXitpzjefZI/AAAAAAAAB3c/oaXB6KCbyDo/s1600/%25281%2Bof%2B1%2529-16.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 251px;" src="http://4.bp.blogspot.com/-YFz0-2TPfQM/TXitpzjefZI/AAAAAAAAB3c/oaXB6KCbyDo/s400/%25281%2Bof%2B1%2529-16.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582402671850978706" /></a></div><div></div><div></div><div><br /></div><div>9. Dip both sides of the tofu cake in the soy milk, then press into the bread crumbs, coating well. Place the cakes on a baking sheet lined with parchment paper. Refrigerate for 30 minutes, or until firm.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-hVtlpNlDkwI/TXitvlmb2xI/AAAAAAAAB3k/e2uwbhQViVI/s1600/%25281%2Bof%2B1%2529-17.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 377px;" src="http://4.bp.blogspot.com/-hVtlpNlDkwI/TXitvlmb2xI/AAAAAAAAB3k/e2uwbhQViVI/s400/%25281%2Bof%2B1%2529-17.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582402771184507666" /></a></div><div></div><div></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-16987h7RmO4/TXit1IjOJ9I/AAAAAAAAB3s/sH41-PiP3XY/s1600/%25281%2Bof%2B1%2529-18.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 379px;" src="http://1.bp.blogspot.com/-16987h7RmO4/TXit1IjOJ9I/AAAAAAAAB3s/sH41-PiP3XY/s400/%25281%2Bof%2B1%2529-18.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582402866465613778" /></a></div><div></div><div></div><div><br /></div><div>10. Place a saute pan over medium high heat. Add the oil and heat for 2 minutes. Working in batches, saute the tofu cakes ( make sure that the oil comes about halfway up the sides of the cakes ) until browned on both sides and heated through, 2 to 3 minutes on each side. Remove the cakes to a second baking sheet lined with parchment paper and place in a warm over until you finish all of the cakes.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-1AcFU-ZCth8/TXit6E6ry0I/AAAAAAAAB30/cxKTcC1bCyI/s1600/%25281%2Bof%2B1%2529-19.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 310px;" src="http://2.bp.blogspot.com/-1AcFU-ZCth8/TXit6E6ry0I/AAAAAAAAB30/cxKTcC1bCyI/s400/%25281%2Bof%2B1%2529-19.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582402951389629250" /></a></div><div></div><div></div><div><br /></div><div>11. To make the summer vegetables : Place a large cast iron skillet over medium heat. Add the oil and heat for 30 seconds. Add the shallot and saute for 3 minutes. </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-uZchagYMUxk/TXisc126VNI/AAAAAAAAB2E/71WuT2iRtRQ/s1600/%25281%2Bof%2B1%2529-5.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 312px;" src="http://4.bp.blogspot.com/-uZchagYMUxk/TXisc126VNI/AAAAAAAAB2E/71WuT2iRtRQ/s400/%25281%2Bof%2B1%2529-5.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582401349619438802" /></a></div><div></div><div></div><div><br /></div><div>12. Add the corn and peas and saute for 3 minutes. </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-Y0xyzGtFuw8/TXisogqumXI/AAAAAAAAB2M/W44TFZJtfkg/s1600/%25281%2Bof%2B1%2529-6.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 289px;" src="http://3.bp.blogspot.com/-Y0xyzGtFuw8/TXisogqumXI/AAAAAAAAB2M/W44TFZJtfkg/s400/%25281%2Bof%2B1%2529-6.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582401550089623922" /></a></div><div></div><div></div><div><br /></div><div>13. Add the tomatoes and basil and season with salt and pepper to taste. Cook for about 2 minutes, until just heated through. Serve hot. </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-t2u4Fd4tljU/TXisu3ve_mI/AAAAAAAAB2U/x-zAY2jqfao/s1600/%25281%2Bof%2B1%2529-7.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 288px;" src="http://4.bp.blogspot.com/-t2u4Fd4tljU/TXisu3ve_mI/AAAAAAAAB2U/x-zAY2jqfao/s400/%25281%2Bof%2B1%2529-7.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582401659362803298" /></a></div><div></div><div></div><div><br /></div><div>14.<b><i> Assemble the dish</i></b> : Scoop a large spoonful of the summer vegetables onto the center of each 6 serving plates. Place two cakes, side by side, on top of the vegetables. Top the cakes with a spoonful of the apples and beets and drizzle with the lemon aioli sauce. </div><div></div><div></div></div>Jacklynhttp://www.blogger.com/profile/10132326468225913651noreply@blogger.com7tag:blogger.com,1999:blog-7412148291194932983.post-51816177007954763332011-03-10T00:46:00.000-08:002011-03-10T01:13:46.636-08:00Lemon Cake with Fresh Strawberry Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-FmdJJdyzM8w/TXiUHy0JadI/AAAAAAAAB1c/X6tjHq5lux0/s1600/%25281%2Bof%2B1%2529-6.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 292px;" src="http://3.bp.blogspot.com/-FmdJJdyzM8w/TXiUHy0JadI/AAAAAAAAB1c/X6tjHq5lux0/s400/%25281%2Bof%2B1%2529-6.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582374599746218450" /></a><br /><br /><div>Happy Birthday to me! : D</div><div><br /></div><div>Well actually my birthday was four days ago but I finally got around to posting this very yummy cake recipe. I am sorry I didn't take step by step pictures but I made this cake on the day of and was busy running around, trying to make sure I wasn't late for dinner. </div><div><br /></div><div>I originally planned to serve this with some homemade whipped cream and fresh fruit but the recipe I tried to veganize did not work out as planned. Anyone have any good suggestions for a heavy cream substitute? Sadly, silken tofu did not do the trick. So as a last resort, I made a strawberry sauce, which worked out perfectly. </div><div><br /></div><div>I'll be attempting to make a wedding cake this August, so get ready to see lots of cake recipes here as I play around with different flavors to find the perfect one : ]</div><div><br /></div><div><a href="https://docs.google.com/document/pub?id=16fEwxfG-dw5Ibw_C_wOixheTIRKtJyf0jEu1qdgtfZI">Printer Friendly Recipe Here</a></div><div style="font-weight: bold; "><b><br /></b></div><b>Ingredients</b><div><b><i>Makes 2 Eight Inch Round Layer Cake</i></b></div><div><div>* 1 cup vegan margarine, at room temperature</div><div>* 3 cups sifted all-purpose or cake flour</div><div>* 1 Tb baking powder</div><div>* 1 tsp baking soda</div><div>* 1/2 tsp salt</div><div>* 2 cups sugar</div><div>* Egg replacer, equivalent of 4 eggs ( I used Ener-G Egg Replacer )</div><div>* 1 1/4 cup vegan buttermilk ( 1 cup soy milk + 1 tsp apple cider vinegar, mixed and set aside for 10 minutes to curdle )</div><div>* 1 1/2 tsp vanilla extract</div><div>* Zest of 2 lemon</div><div><br /></div><div><b><i>Lemon Curd</i></b></div><div>* 1 cup soy milk</div><div>* 1/4 cup water</div><div>* 2 Tb cornstarch</div><div>* 3/4 cup sugar</div><div>* 3/4 cup lemon juice</div><div>* 2 tsp lemon zest</div><div>* 1/2 cup vegan margarine</div><div>* pinch of salt</div><div><br /></div><div><b><i>Fresh Strawberry Sauce</i></b></div><div>* 16 ounces fresh strawberries</div><div>* 1/4 cup sugar</div><div>* 1/4 cup water</div><div>* 1 tsp lemon zest</div><div><br /></div><div><b><br /></b></div><div><b>Directions</b></div><div><b><i><br /></i></b></div><div><b><i>First prepare the Lemon Curd</i></b></div><div>1. In a small saucepan, dissolve the cold soy milk, water and cornstarch.</div><div><br /></div><div>2. Turn heat to medium high and continuously keep stirring the mixture. Add the butter, lemon juice and sugar and continue to stir until it is brought to a boil and starts to thicken.</div><div><br /></div><div>3. Reduce to low heat and beat with a hand held beater for 2 minutes.</div><div><br /></div><div>4. Transfer mixture to a small bowl and keep refrigerated until ready to use. ( Can be made 2 days in advance )</div><div><br /></div><div><b><i>Next make the strawberry sauce</i></b></div><div><b><br /></b></div><div>5. Combine the strawberries, sugar, water and lemon zest and cook until the berries are soft and the liquid is thick, about 10 minutes. Mash the strawberries slightly, if desired.</div><div><br /></div><div>6. Remove from heat and transfer to a small bowl and keep refrigerated until ready to use.</div><div><br /></div><div><b><i>Lastly make your cake</i></b></div><div><br /></div><div>7. Preheat oven to 350 F. If not using a springform pan, butter two 8 by 2 inch round cake pans; line the bottoms with parchment paper. Dust bottoms and sides with flour; tap out excess.</div><div><br /></div><div>8. In a large bowl, sift together flour, baking powder, baking soda and salt.</div><div><br /></div><div>9. In a bowl of an electric mixer fitted with a paddle attachment, cream butter on medium speed until softened, about 1 to 2 minutes.</div><div><br /></div><div>10. Gradually add sugar, beating on medium speed until lightened, about 3-4 minutes; scrape down sides once or twice.</div><div><br /></div><div>11. Drizzle in egg replacer, one at a time, beating after each addition until batter is no longer slick; stop once or twice to scrape the sides.</div><div><br /></div><div>12. On low speed, alternatively add flour mixture and buttermilk, a little at a time, beginning and ending with the flour mixture.</div><div><br /></div><div>13. Beat in vanilla extract and lemon zest.</div><div><br /></div><div>14. Divide batter evenly between the prepared pans. Bake 25 minutes and then rotate the pans in the oven for even browning. Continue baking until a cake tester inserted in the center of each cake comes out clean, 10 to 20 minutes more. Transfer pans to wire rack to cool, 15 minutes. Turn cakes out, set on racks, tops up, until cooled completely.</div><div><br /></div><div>15. Remove the parchment paper from each cake. Using a serrated knife, slice each layer in half horizontally. Set aside the pretties layer for the top of the cake.</div></div><div><br /></div><div>16. Place another dome layer, dome sized down, on a serving plate. Spread 1 cup lemon curd over surface and 1/2 inch away from edges. Place second cake layer, over the first, and spread another 1 cup lemon curd over top. Repeat with third cake layer and remaining cup of curd. Transfer partially assembled cake to the refrigerator.</div><div><br /></div><div>17. Just before serving, place reserved dome on top of cake.</div><div><br /></div><div><b>To Serve</b> - Slice into 10 servings and top with strawberry sauce.</div>Jacklynhttp://www.blogger.com/profile/10132326468225913651noreply@blogger.com9tag:blogger.com,1999:blog-7412148291194932983.post-57448944139846701662011-03-02T01:37:00.000-08:002011-03-02T02:04:12.682-08:00Chick'n Cacciatore<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-cw2_22H0Rh8/TW4QHmN8q2I/AAAAAAAAB08/ZVkkHOZ6KPs/s1600/%25281%2Bof%2B1%2529-10.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 265px;" src="http://3.bp.blogspot.com/-cw2_22H0Rh8/TW4QHmN8q2I/AAAAAAAAB08/ZVkkHOZ6KPs/s400/%25281%2Bof%2B1%2529-10.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5579414711062801250" /></a><br /><div><div></div><div></div><div></div><div></div><div><br /></div><div>This was my first time using Gardein's Chick'n Scallopini. I've always wanted to because I heard that you can do anything to it that you would with real chicken. It was really fun to work with and flour, I can't tell you how long its been since I've done something like that. I cook mine frozen, no need to defrost here, they heat up fairly quickly in the pan. </div><div><br /></div><div>Here is an up close picture of the packaging and its nutritional information. Click the picture for a larger image if you have trouble viewing. </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-LtHqIbpBXeo/TW4SbCl3jGI/AAAAAAAAB1E/xrA8uJHsYWk/s1600/%25281%2Bof%2B1%2529-3.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 336px;" src="http://4.bp.blogspot.com/-LtHqIbpBXeo/TW4SbCl3jGI/AAAAAAAAB1E/xrA8uJHsYWk/s400/%25281%2Bof%2B1%2529-3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5579417244120091746" /></a></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-xJBz16WDpxc/TW4Sh_9zJiI/AAAAAAAAB1M/ar6ymc-EnJk/s1600/%25281%2Bof%2B1%2529-4.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 368px;" src="http://3.bp.blogspot.com/-xJBz16WDpxc/TW4Sh_9zJiI/AAAAAAAAB1M/ar6ymc-EnJk/s400/%25281%2Bof%2B1%2529-4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5579417363674244642" /></a></div><div><br /></div><div>I served mine over whole wheat spaghetti noodles but it would also be great served alone.</div><div><br /></div><div><a href="https://docs.google.com/document/pub?id=1YrSLcaT6KRYkVZ3MaH13gHjgaFkkCt_T7dzMAmAGCg8">Printer Friendly Recipe Here</a></div><div></div><div></div><div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-color: transparent; "><span id="internal-source-marker_0.4693010472692549" style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; "><br /></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-color: transparent; "><span id="internal-source-marker_0.4693010472692549" style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">Serves 4</span></div><div><span class="Apple-style-span" style="background-color: transparent;"><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; "></span></span></div><div><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; "><br /></span></div><div><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">Ingredients</span><span class="Apple-style-span" style="background-color: transparent;"><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; "></span></span></div><div><span style="background-color: transparent; vertical-align: baseline; white-space: pre-wrap;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-dEj1TiyqRSM/TWzJv651pwI/AAAAAAAABz4/VEYlgx-_cIc/s1600/%25281%2Bof%2B1%2529.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 270px;" src="http://3.bp.blogspot.com/-dEj1TiyqRSM/TWzJv651pwI/AAAAAAAABz4/VEYlgx-_cIc/s400/%25281%2Bof%2B1%2529.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5579055863508084482" /></a></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-color: transparent; "><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">* 3 Tb olive oil</span></div><div><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">* 2 packets of Gardein's "Lightly Seasoned Chick'n Scallopini ( 8 cutlets )</span></div><div><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">* 1/4 cup all-purpose flour</span></div><div><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">* 1 large red bell pepper, chopped</span></div><div><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">* 1 yellow onion, chopped</span></div><div><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">* 8 ounces cremini mushrooms, sliced</span></div><div><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">* 3 garlic cloves, minced</span></div><div><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">* 3/4 dry white wine</span></div><div><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">* 1 ( 28 ounce ) can diced tomatoes with juice</span></div><div><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">* 3/4 cup vegan "chicken" broth ( try Better than Bouillon ) or vegetable broth</span></div><div><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">* 3 Tb capers</span></div><div><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">* 1 1/2 tsp dried oregano</span></div><div><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">* 1/4 cup coarsely chopped fresh basil</span></div><div><span class="Apple-style-span" style="background-color: transparent;"><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; "></span></span></div><div><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; "><br /></span></div><div><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">Directions</span><span class="Apple-style-span" style="background-color: transparent;"><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; "></span></span></div><div><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">1. Lightly sprinkle the chick’n cutlets with flour.</span></div><div><span class="Apple-style-span" style="background-color: transparent;"><span style="background-color: transparent; vertical-align: baseline; "></span></span><span class="Apple-style-span"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-6pYLuESfO2Q/TWzJ1eMXYUI/AAAAAAAAB0A/E3AoNbpf-jI/s1600/%25281%2Bof%2B1%2529-2.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 292px;" src="http://3.bp.blogspot.com/-6pYLuESfO2Q/TWzJ1eMXYUI/AAAAAAAAB0A/E3AoNbpf-jI/s400/%25281%2Bof%2B1%2529-2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5579055958880379202" /></a></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-color: transparent; font-family: 'Times New Roman'; font-size: medium; "></div><div><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; "><br /></span></div><div><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">2. In a large heavy saute pan, heat the oil over a medium high flame. Add the chick’n pieces to the pan and saute until browned, about 2-3 minutes per side. If all of it does not fit in the pan, saute them in small batches. </span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-color: transparent; "><span class="Apple-style-span" style="background-color: transparent;"><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; "></span></span></div><div><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; "><br /></span></div><div><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">3. Transfer the chick’n to a plate and set aside.</span></div><div><span class="Apple-style-span" style="background-color: transparent;"><span style="background-color: transparent; vertical-align: baseline; "></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-oQYrjqdvHpE/TWzLBhOSw7I/AAAAAAAAB0U/vpARXjV00-s/s1600/%25281%2Bof%2B1%2529-5.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 322px;" src="http://3.bp.blogspot.com/-oQYrjqdvHpE/TWzLBhOSw7I/AAAAAAAAB0U/vpARXjV00-s/s400/%25281%2Bof%2B1%2529-5.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5579057265363829682" /></a></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-color: transparent; "></div><div><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; "><br /></span></div><div><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">4. Add the bell pepper, onion, mushrooms, garlic to the same pan and saute over medium heat until the onion and mushrooms are tender, about 5 minutes. Season with salt and pepper. (Mushrooms not pictured because I totally forgot about them and had to add them later.)</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-color: transparent; "><span style="background-color: transparent; vertical-align: baseline; "></span><span class="Apple-style-span"><span class="Apple-style-span" style="white-space: pre-wrap;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-l4ltJoeUQA4/TWzLZF4PfbI/AAAAAAAAB0k/JFs6WgIx8Zk/s1600/%25281%2Bof%2B1%2529-6.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 291px;" src="http://2.bp.blogspot.com/-l4ltJoeUQA4/TWzLZF4PfbI/AAAAAAAAB0k/JFs6WgIx8Zk/s400/%25281%2Bof%2B1%2529-6.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5579057670340443570" /></a></span></span></div><div><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; "></span></div><div><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; "><br /></span></div><div><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">5. Add the wine and simmer until reduce by half, about 3 minutes.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-color: transparent; "><span style="font-size: 12pt; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; "></span><span class="Apple-style-span"><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-color: transparent; "><span class="Apple-style-span" style="white-space: pre-wrap;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-Z_SVh_sG32w/TWzLfFfJJmI/AAAAAAAAB0s/Dpj7e33oUiQ/s1600/%25281%2Bof%2B1%2529-7.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 303px;" src="http://4.bp.blogspot.com/-Z_SVh_sG32w/TWzLfFfJJmI/AAAAAAAAB0s/Dpj7e33oUiQ/s400/%25281%2Bof%2B1%2529-7.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5579057773314385506" /></a></span></div><div style="white-space: pre-wrap; "></div><div></div></span><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; "><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-color: transparent; "><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; "><br /></span></div>6. Add the tomatoes with their juice, broth, capers and oregano. Bring the sauce to a simmer and simmer over medium-low heat for 15 minutes. </span></div><div><span class="Apple-style-span" style="background-color: transparent;"><span style="background-color: transparent; vertical-align: baseline; "></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-PUHfgDkYBoo/TWzLkyDb-DI/AAAAAAAAB00/zgdZk6zQtTg/s1600/%25281%2Bof%2B1%2529-8.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 297px;" src="http://1.bp.blogspot.com/-PUHfgDkYBoo/TWzLkyDb-DI/AAAAAAAAB00/zgdZk6zQtTg/s400/%25281%2Bof%2B1%2529-8.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5579057871177119794" /></a></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-color: transparent; "></div><div><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; "><br /></span></div><div><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; "><b>To Serve</b></span><span style="font-size: 12pt; font-family: Georgia; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; "> - Place two cutlets on a plate and spoon the sauce over. Sprinkle with fresh basil. If you wish, chick’n cacciatore also goes great served over whole wheat spaghetti noodles. </span></div></div></div>Jacklynhttp://www.blogger.com/profile/10132326468225913651noreply@blogger.com12tag:blogger.com,1999:blog-7412148291194932983.post-54671174015332512772011-02-26T21:19:00.000-08:002011-02-26T21:28:25.393-08:00Tofu and Vegetable Dumplings<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/--hUreIK4Mio/TWjk_kWx9cI/AAAAAAAABzw/Na29bDdw6sY/s1600/%25281%2Bof%2B1%2529-5.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 273px;" src="http://2.bp.blogspot.com/--hUreIK4Mio/TWjk_kWx9cI/AAAAAAAABzw/Na29bDdw6sY/s400/%25281%2Bof%2B1%2529-5.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5577959919240476098" /></a></div><div><br /></div><div>Who knew dumplings were so easy to make! I've been searching for vegan dumpling wrappers for awhile now because all the ones I've come across contained egg. I finally discovered that I can purchase ones made with whole wheat and no egg from my local Asian market. </div><div><br /></div><div>It takes a little while to get the hang of how to properly fold a dumpling. I noticed that when I added too much water to the outside edges of the wrapper, I had trouble sealing them. But after about 20 dumplings in, I started to figure out what I was doing wrong and was able to correct it. </div><div><br />I made them in batches of 10...steaming 10 while folding the next batch. It took me a little over an hour to make all 40 dumplings. My family really loved them and it went well along side the <a href="http://goveganmeow.blogspot.com/2011/02/hot-and-sour-soup.html">hot and sour soup</a>. </div><div><br /></div><div><a href="https://docs.google.com/document/pub?id=1cLoBwTmFN9C6aSaHcYQhPlwAYtlULtrjRkdr_b3oFHo">Printer Friendly Recipe Here</a></div><div><div></div><div></div><div><br /></div><div>Makes about 40 Dumplings</div><div></div><div></div><b><div><b><br /></b></div>Ingredients</b><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-8gbP2Ap7yL8/TWjkRxVJ8rI/AAAAAAAABzo/1s3Gs3naT7s/s1600/%25281%2Bof%2B1%2529.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 272px;" src="http://3.bp.blogspot.com/-8gbP2Ap7yL8/TWjkRxVJ8rI/AAAAAAAABzo/1s3Gs3naT7s/s400/%25281%2Bof%2B1%2529.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5577959132449338034" /></a></div><div>* 1/2 pound firm tofu, pressed and drained, cut into 1/4 inch cubes</div><div>* 1/2 cup grated carrots</div><div>* 1/2 cup shredded Napa cabbage</div><div>* 2 Tb finely chopped red pepper</div><div>* 2 Tb finely chopped scallions</div><div>* 2 Tb finely minced fresh ginger</div><div>* 1 Tb chopped cilantro leaves</div><div>* 1 Tb soy sauce</div><div>* 1 Tb hoisin sauce</div><div>* 2 tsp sesame oil</div><div>* 1 tsp salt</div><div>* 1/4 tsp freshly ground black pepper</div><div>* bowl of water, plus additional for steaming</div><div>* 35 small vegan pot sticker wrappers</div><div>* vegetable spray for steamer</div><div></div><div></div><div><b><br /></b></div><div><b>Directions</b></div><div>1. In a large mixing bowl add the tofu, carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, salt and pepper. Stir to combine. </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-3kAk8M3qKZ8/TWjj5bRRlCI/AAAAAAAABzA/Gd_CW_35dNc/s1600/%25281%2Bof%2B1%2529-2.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 297px;" src="http://1.bp.blogspot.com/-3kAk8M3qKZ8/TWjj5bRRlCI/AAAAAAAABzA/Gd_CW_35dNc/s400/%25281%2Bof%2B1%2529-2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5577958714210620450" /></a></div><div></div><div></div><div><b><i><br /></i></b></div><div><b><i>To assemble the dumpling...</i></b></div><div></div><div></div><div><br /></div><div>2. Remove one wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. </div><div></div><div></div><div><br /></div><div>3. Place 1/2 tsp of the tofu mixture in the center of the wrapper. </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-uQyBqEv4mAQ/TWjj-PrWqdI/AAAAAAAABzI/9zqEtFzuphc/s1600/%25281%2Bof%2B1%2529-3.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 270px;" src="http://1.bp.blogspot.com/-uQyBqEv4mAQ/TWjj-PrWqdI/AAAAAAAABzI/9zqEtFzuphc/s400/%25281%2Bof%2B1%2529-3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5577958796998126034" /></a></div><div></div><div></div><div><br /></div><div>4. Fold over and seal, pressing down with your fingertips. You may leave it like this or you can continue to shape it. I watched <a href="http://www.youtube.com/watch?v=mZDJ30PDiu8">this video</a>, which really helped me learn how to properly shape them.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-lywy2A8uKvs/TWjkDGBOdWI/AAAAAAAABzQ/fiKnfd4f4yU/s1600/%25281%2Bof%2B1%2529-4.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-lywy2A8uKvs/TWjkDGBOdWI/AAAAAAAABzQ/fiKnfd4f4yU/s400/%25281%2Bof%2B1%2529-4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5577958880304854370" /></a></div><div></div><div></div><div><br /></div><div>5. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all the filling is gone.</div><div></div><div></div><div><br /></div><div>6. Using a steaming apparatus of your choice, bring 1/2 inch of water to a simmer over medium heat. Spray the steamers surface lightly with oil to prevent sticking. Place as many dumplings as will fit in the steamer without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove and repeat until all dumplings are cooked. </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-RWFyGL-zkFM/TWjkLwkUy5I/AAAAAAAABzg/kNYf6FyWr7A/s1600/%25281%2Bof%2B1%2529-6.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 306px;" src="http://2.bp.blogspot.com/-RWFyGL-zkFM/TWjkLwkUy5I/AAAAAAAABzg/kNYf6FyWr7A/s400/%25281%2Bof%2B1%2529-6.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5577959029165312914" /></a></div></div>Jacklynhttp://www.blogger.com/profile/10132326468225913651noreply@blogger.com13tag:blogger.com,1999:blog-7412148291194932983.post-8736096676036539922011-02-25T18:31:00.001-08:002011-02-25T18:45:16.662-08:00Hot and Sour Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-aMMypPeabMM/TWhnjs9S0GI/AAAAAAAABy4/y6pRzS2jtqs/s1600/%25281%2Bof%2B1%2529-9.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 314px;" src="http://3.bp.blogspot.com/-aMMypPeabMM/TWhnjs9S0GI/AAAAAAAABy4/y6pRzS2jtqs/s400/%25281%2Bof%2B1%2529-9.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5577822001559687266" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-tIJcwDJjZD0/TWhm4_3PSxI/AAAAAAAAByo/yyiqEZpgKC0/s1600/%25281%2Bof%2B1%2529-8.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 352px;" src="http://1.bp.blogspot.com/-tIJcwDJjZD0/TWhm4_3PSxI/AAAAAAAAByo/yyiqEZpgKC0/s400/%25281%2Bof%2B1%2529-8.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5577821267900189458" /></a><br /><br /><div>This soup is fairly simple and quick to make. The only problem I encountered was trying to find the wood ear mushrooms and lily buds. My local market did not carry them but thankfully a little Asian market down the street did. I did not find any packages labeled wood ear, so its good to know that it also goes by the name black fungus. </div><div><br />If you cannot handle spicyness well, reduce the amount of chili paste added. I found the one tablespoon to be a little too spicy for me. </div><div><br /></div><div>I made some dumplings to go along side this. Recipe for that coming soon : ]<br /><br /><a href="https://docs.google.com/document/pub?id=1GI79Sd6LILCLE5GPb4EaC4Vrnan9B-R9ukRQVhenUOM">Printer Friendly Recipe Here</a><br /><div><br /></div><div>Serves 6</div><div><br /></div><b>Ingredients</b><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-409_NxNhwpA/TWhmFqKvd_I/AAAAAAAABxw/sTFKfBr13Gg/s1600/%25281%2Bof%2B1%2529.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 269px;" src="http://4.bp.blogspot.com/-409_NxNhwpA/TWhmFqKvd_I/AAAAAAAABxw/sTFKfBr13Gg/s400/%25281%2Bof%2B1%2529.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5577820385903081458" /></a></div><div>* 8 dried wood ear mushrooms ( also known as black fungus )</div><div>* 7 dried shiitake mushrooms</div><div>* 14 dried tiger lily buds</div><div>* 7 cups vegan "chicken" broth ( try Better than Bouillon ) or vegetable stock</div><div>* 2 Tb canola oil</div><div>* 1 inch piece fresh ginger, peeled and grated finely</div><div>* 1 Tb red chili paste</div><div>* 1/2 cup bamboo shoots, diced</div><div>* 1/4 cup tamari</div><div>* 1/2 tsp sugar</div><div>* 1 tsp salt</div><div>* 3/4 tsp pepper</div><div>* 1/4 cup rice vinegar</div><div>* 3 Tb cornstarch</div><div>* 1/4 cup water</div><div>* 1 ( 14 ounce ) package of firm tofu, pressed and drained, cubed</div><div>* 1 1/2 tsp sesame oil</div><div>* chopped green onions and cilantro, for garnish</div><div><br /></div><div><b>Directions</b></div><div>1. Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-NniqjcNRI7I/TWhmLeSgoPI/AAAAAAAABx4/s6hmUcf7yhc/s1600/%25281%2Bof%2B1%2529-2.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 323px;" src="http://4.bp.blogspot.com/-NniqjcNRI7I/TWhmLeSgoPI/AAAAAAAABx4/s6hmUcf7yhc/s400/%25281%2Bof%2B1%2529-2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5577820485793652978" /></a></div><div><br /></div><div>2. Trim off any tough stems and slice the mushrooms. With your fingers slice the tiger lily buds.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-tnw_8uOR9HA/TWhmQcxuwxI/AAAAAAAAByA/JG-MNG69lD4/s1600/%25281%2Bof%2B1%2529-3.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-tnw_8uOR9HA/TWhmQcxuwxI/AAAAAAAAByA/JG-MNG69lD4/s400/%25281%2Bof%2B1%2529-3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5577820571287077650" /></a></div><div><br /></div><div>3. Heat oil in a large pot over medium high heat. Add the ginger, chili paste, mushrooms, lily buds, bamboo shoots and tofu. Cook and stir for 1 minute.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-GjyRJJXKvR0/TWhmVLzr24I/AAAAAAAAByI/-CS5F-G0Nqo/s1600/%25281%2Bof%2B1%2529-4.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 292px;" src="http://2.bp.blogspot.com/-GjyRJJXKvR0/TWhmVLzr24I/AAAAAAAAByI/-CS5F-G0Nqo/s400/%25281%2Bof%2B1%2529-4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5577820652631219074" /></a></div><div><br /></div><div>4. In a small bowl, stir together the tamari, sugar, salt, pepper and vinegar. Pour in wok and toss well.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-ZuuVSlKYA8Y/TWhmZx_pFEI/AAAAAAAAByQ/Xt4bZp_PbBg/s1600/%25281%2Bof%2B1%2529-5.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 344px;" src="http://3.bp.blogspot.com/-ZuuVSlKYA8Y/TWhmZx_pFEI/AAAAAAAAByQ/Xt4bZp_PbBg/s400/%25281%2Bof%2B1%2529-5.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5577820731601392706" /></a></div><div><br /></div><div>5. Add stock and bring to a boil and simmer for 10 minutes.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-HrZGgscvWW8/TWhmfhmxARI/AAAAAAAAByY/4PuV1v9eUgE/s1600/%25281%2Bof%2B1%2529-6.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 291px;" src="http://2.bp.blogspot.com/-HrZGgscvWW8/TWhmfhmxARI/AAAAAAAAByY/4PuV1v9eUgE/s400/%25281%2Bof%2B1%2529-6.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5577820830281302290" /></a></div><div><br /></div><div>6. Stir in the tamari, sugar, salt, pepper and vinegar.</div><div><br /></div><div>7. Combine cornstarch with water. Add to the pot and heat until boiling. Cook for 1 to 2 minutes, stirring occasionally, until thickened.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-AqXb5Hopxmw/TWhmlcWY88I/AAAAAAAAByg/bzrMCQA3R34/s1600/%25281%2Bof%2B1%2529-7.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 378px;" src="http://4.bp.blogspot.com/-AqXb5Hopxmw/TWhmlcWY88I/AAAAAAAAByg/bzrMCQA3R34/s400/%25281%2Bof%2B1%2529-7.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5577820931949654978" /></a></div><div><br /></div><div>8. Turn off heat and stir in sesame oil.</div><div><br /></div><div><b>To Serve</b> - Divide into 6 soup bowls and garnish each bowl with scallions.</div></div>Jacklynhttp://www.blogger.com/profile/10132326468225913651noreply@blogger.com4tag:blogger.com,1999:blog-7412148291194932983.post-54613786791314091612011-02-23T19:44:00.000-08:002011-02-23T20:41:11.059-08:00Focaccia<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-4H_oc73pWis/TWXbtH2veQI/AAAAAAAABxI/3qJXQ3nzxG4/s1600/%25281%2Bof%2B1%2529-6.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 264px;" src="http://3.bp.blogspot.com/-4H_oc73pWis/TWXbtH2veQI/AAAAAAAABxI/3qJXQ3nzxG4/s400/%25281%2Bof%2B1%2529-6.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5577105281817475330" /></a><br /><br /><div>I love baking my own bread and especially love the warm cozy aroma it fills my home with. Focaccia is an Italian flat bread and is usually topped with herbs or veggies. This recipes features caramelized onions, rosemary and red pepper flakes.<br /><div><br /></div><div>This can be eaten alone as an appetizer or paired with a main coarse as a side. I think I'll be making this next time I decide to serve pasta. Sorry garlic bread, you have been replaced : ]</div><div><br /></div><div><a href="https://docs.google.com/document/pub?id=15Wqy6sv6FFYv8QcxvKMpOzGaUe9VtzOxTsJH_-RYJ58">Printer Friendly Recipe Here</a></div><div><br /></div><div><a href="https://docs.google.com/document/pub?id=15Wqy6sv6FFYv8QcxvKMpOzGaUe9VtzOxTsJH_-RYJ58"></a>Serves 6 to 8<br /><b><br /></b></div><div><b>Ingredients</b><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-NobRgoZB54Y/TWXaftP_6RI/AAAAAAAABwg/yduoLpx9T3k/s1600/%25281%2Bof%2B1%2529-2.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 272px;" src="http://1.bp.blogspot.com/-NobRgoZB54Y/TWXaftP_6RI/AAAAAAAABwg/yduoLpx9T3k/s400/%25281%2Bof%2B1%2529-2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5577103951825725714" /></a><br /><div>* 1 Tb sugar</div><div>* 1 1/2 cups warm water</div><div>* 1 packet active dry yeast</div><div>* 6 cups all-purpose flour</div><div>* salt</div><div>* 1 /3 cup plus 1/4 cup extra-virgin olive oil</div><div>* 1 Tb vegan margarine</div><div>* 2 yellow onions, thinly sliced</div><div>* 1 tsp dried rosemary</div><div>* 1/2 tsp freshly ground black pepper</div><div><b><br /></b></div><div><b>Directions</b></div><div>1. In a large bowl, combine water, yeast and sugar and stir to combine. Let sit for about 15 minutes or until mixture is foamy. </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-H-UqBuvfJj8/TWXalm5F0xI/AAAAAAAABwo/s7YC76B9GsU/s1600/%25281%2Bof%2B1%2529-3.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-H-UqBuvfJj8/TWXalm5F0xI/AAAAAAAABwo/s7YC76B9GsU/s400/%25281%2Bof%2B1%2529-3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5577104053198246674" /></a></div><div><br /></div><div>2. In a separate bowl, mix the flour and 1 Tb salt. Add the flour mixture, about 1 cup at a time and the 1/3 cup oil, a spoonful or two at a time, to the yeast mixture. Stir with a wooden spoon.</div><div><br /></div><div>3. Turn the dough out onto a floured work surface and knead for 10 minutes, or until a firm, smooth dough forms. Place the dough in a oiled bowl, turning over to coat with oil. Cover with a damp cloth and let rise in a warm place for 1 1/2 hours.</div><div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-RkL9PvFpLUI/TWXatjdfpaI/AAAAAAAABww/kz5TE0CtzJM/s1600/%25281%2Bof%2B1%2529-4.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 288px;" src="http://1.bp.blogspot.com/-RkL9PvFpLUI/TWXatjdfpaI/AAAAAAAABww/kz5TE0CtzJM/s400/%25281%2Bof%2B1%2529-4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5577104189716145570" /></a></div></div><div><br /></div><div>4. Meanwhile, place a saute pan over medium heat. Add 1 Tb oil and the margarine and heat for 30 seconds. Add the onions and saute, stirring occasionally, until very soft and browned, 20 to 25 minutes. Set aside.</div><div><br /></div><div>5. Line a 15 x10 inch baking sheet with parchment paper. Brush or spray the parchment paper with oil. Turn the dough out onto the parchment and pull and stretch it with your hands to fill the pan. The dough should be about 1/2 inch thick. Use your fingertips to make dimples all over the dough, about 1 inch apart. Let rise, covered, for another 20 minutes.</div><div><br /></div><div>6. Preheat the oven to 400 F. In a small bowl, stir together the remaining 3 Tb oil, the red pepper flakes, rosemary, 2 tsp salt and the black pepper. </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-nY6mW5vSqsc/TWXbbIg1pXI/AAAAAAAABw4/VXp6XKhuqz0/s1600/%25281%2Bof%2B1%2529-7.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 391px;" src="http://1.bp.blogspot.com/-nY6mW5vSqsc/TWXbbIg1pXI/AAAAAAAABw4/VXp6XKhuqz0/s400/%25281%2Bof%2B1%2529-7.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5577104972756395378" /></a></div><div><br /></div><div>7. Brush the top of the dough with the oil mixture. Bake for 7 minutes, then rotate the pan front to back, spread the onions over the top, and bake for another 10 minutes, or until golden and crusty. Remove the dough to a cutting board, let cool for at least 10 minutes, then cut into squares. </div></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-Fv9lsFNvUeU/TWXbl9zR4EI/AAAAAAAABxA/lbKZy57EpKs/s1600/_MG_9985.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-Fv9lsFNvUeU/TWXbl9zR4EI/AAAAAAAABxA/lbKZy57EpKs/s400/_MG_9985.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5577105158859513922" /></a></div></div></div><div><br /></div><div>* Recipe from Tal Ronnen's "The Conscious Cook." I did made a couple changes and substitutions to his original recipe. </div>Jacklynhttp://www.blogger.com/profile/10132326468225913651noreply@blogger.com4