Wednesday, September 30, 2009
Friday, September 25, 2009
Oreo Crumble Cupcakes
4 1/2 cups flour
3 cups sugar
1 cup cocoa
1/2 Tbsp. salt
1 Tbsp. baking soda
1 1/2 cups vegetable oil
1/8 cup vanilla extract
3 cups strongly brewed coffee
1/4 cup plus 2 Tbsp. vinegar
•Preheat the oven to 300ºF. Line a cupcake pan with paper liners.
•Mix the flour, sugar, cocoa, salt, and baking soda until well combined.
•Add the vegetable oil and vanilla and mix until just combined. Slowly add the coffee, mixing for a few minutes. Scrape the sides and bottom of the bowl. Mix again until very smooth.
•Add the vinegar and mix for 1 minute.
•Fill each cupcake liner about two-thirds full.
•Bake for about 25 minutes. Remove from the oven and let cool completely before frosting.
Oreo Crumble Icing:
3 cups powdered sugar
1/2 cup vegan margarine
1 tsp. vanilla
1/3 cup soy milk
10-15 crumbled Oreos (I used 10 for mine and it was more than Oreo filled. The more crumbles you add the harder it is to ice the cupcakes.)
18 Oreos for garnish
•Using a hand mixer, combine the sugar, margarine, and vanilla. Mix in the soy milk.*
•Stir in the crumbled Oreos.
•Top each cooled cupcake with 1 tablespoon of icing and garnish with half an Oreo.
*Note: You may need more or less than 1/3 cup.
Makes 36 servings
And while those were baking, I put on a slow cooker full of homemade sauerkraut from our local butcher. Apparently not only do they have the best local meat, but also the best fermented cabbage. I let it simmer for 6 hours, and then added in some turkey kielbasa (I don't like the texture of beef kielbasa) and let the whole shebang cook for another two hours. Just before we were ready to eat, I made spaetzel and was surprised at how easy they are to make. And they went great with the rest of the meal.
Beet, broccoli, cauliflower, carrot, tomato, red bell pepper, mixed greens, and mozzarella.
Then, to soothe my sore throat, I whipped some Tomato Bisque from Trader Joe's, with cheddar cheese and fresh basil
Thursday, September 24, 2009
Tuesday, September 22, 2009
It might work with tofu too. The texture might turn out odd, but I can't imagine it wouldn't be tasty.
As a bonus Jon put together a side of Swiss chard cooked with garlic, ginger, and some homemade yellow curry paste, finishing it with some sambal and a bit of chicken stock. Yum!
Bonus number 2: a zippy bottle of reisling. Hooray!
I used Shake 'n Bake for the breading, as I am on Weight Watchers and it is fewer points than traditional breading (and frying). I used high fiber white pasta (my husband Matt didn't know he was eating healthy pasta, now that they make it in white). And yes, the sauce was homemade too. Of course I was the only one who ate the eggplant. I "shaked and baked" chicken too. We had a healthy and delicious meal for a couple of days.
Monday, September 21, 2009
Brought to you by Morningstar Farms:
I also added to the pepper love with my chunky pepper bread - Green and red bell peppers, tomatoes, and mozzarella cheese on top of rosemary bread. Yum.
Sunday, September 20, 2009
Friday, September 18, 2009
For instance, today's post had me salivating with this delicious picture of Spanish Style Home Fries:
They also have very unusual recipe ideas, like the one earlier this month for Tomato Gravy. Doesn't that sound tasty?
Find more awesome recipes at VegCooking Blog!
Wednesday, September 16, 2009
I was craving something sweet yet didn't want the guilt of a cookie. So I tried this recipe! The orange juice gives the dough a sweet flavor, while the cranberry adds "tarticity."
Tuesday, September 15, 2009
Modified simple syrup: 1/2 cup of sugar mixed with 1 cup water, cooked on the stove until the sugar dissolves.
Mix simple syrup with 1 cup fresh-squeezed lemon juice.
Then mix in 5 more cups of cold water.
Garnish with lemon slices.
This will be less sweet and more tart than most store-bought lemonades, but it's exactly the way he likes it. If you like it sweeter, use up to 1 cup of sugar to make your syrup.
Sunday, September 13, 2009
While the recipe I use for these breakfast burritos comes out of the Radomski family classic How to Cook Everything Vegetarian, the idea to take this four serving recipe and extrapolate it into a full on assembly line effort was all Lifehacker (yes, Lifehacker reads Mark Bittman, as should you).
There are several variations on the base recipe. We start with a ton of scrambled eggs and usually refried beans, which are surprisingly easy to make from scratch. For this production we also have pickled jalapenos, cilantro, tomatoes, spinach, and summer squash.
Usually when I make these I do no less than 10 and freeze most of them. They freeze surprisingly well. I had Jon to help, so we upped our game and ended up with about 25. The process goes much faster with two people.
Here is the finished array of burrito goodness:
Friday, September 11, 2009
Taken/altered from Better Homes and Gardens New Cookbook (mine is an older version), here's my fave recipe for Apple Walnut Bread:
Thursday, September 10, 2009
Wednesday, September 9, 2009
Greens (Red Leaf Lettuce, Arugula and Red Cabbage)
Italian Seasoned Tofu, from Vegan with a Vengeance/Veganomicon (to be fair, this was cooked, but well in advance)
And a very special appearance by our new favorite Roasted Shallot Dressing. Our usual dressing bar consists of balsamic vinegar, olive oil, Bragg Liquid Aminos, salt & pepper.
Tuesday, September 8, 2009
The lovely thing about the Bowl is that you are allowed to bring in your own food, plus there are several picnic grounds in the area, which we took full advantage of. Food bloggers Steph and Helby documented the occasion:
BBQ tofu sandwich on garden-herb bread and stuffed peppers (Yves ground meat, orzo, mexican-mix cheese; I was out of tomatoes!).
Raw Corn Salad, which a friend made for me recently and I had to steal
from him because it was too delicious. Raw corn, halved cherry
tomatoes, red onion and avocado with olive oil, lime juice, salt and
pepper. Picnic Pasta Salad, with a few adjustments – different kind of pasta, because it was just too cute, plus some blanched broccoli florets. And for dessert, another batch of Peanut Butter Cookies.
Monday, September 7, 2009
Sunday, September 6, 2009
This is as simple as it gets. Buffalo steaks with salt & pepper. Awesome inky purple eggplant from the port townsend farmers market with salt, pepper, and finished with white wine vinegar. Eggplant grilled till gooey, steaks still mooing a bit. So, so good!
Friday, September 4, 2009
The empty (of pickles) jar on the left lets you see the dill and garlic he had in there. (And you can see he's keeping it classing with the PBR drinking.)
It was taste-tastic!
If anyone's interested in the recipe, let me know and I'll make him share it.
Thursday, September 3, 2009
I tweaked it a bit from the original menu item, so mine includes: Tomato, tomato pesto, arugula, sliced AND shredded mozzarella, and sprinkled parmesan on an olive oil wrap.
Wednesday, September 2, 2009
Due to Jon's facial plight, we've been eating few solid foods. Today, we're moving back into the land of three dimensional foods. From How to Eat Everything Vegetarian: North African Couscous Soup, from How to Eat Everything: Swiss Chard With Currants. For added protein for a healing Jon, some frozen pork product from the freezer, seared then finished in the oven with garam masala and a bit of tomato paste to make a sauce.
Tuesday, September 1, 2009
And here's what roughly $17.50 worth of farmers market goods looks like (NOTE: $4 was spent on the honey alone. That's a premium product):