Does someone have a good recipe that involves fresh whole hazelnuts? I'm trying to think up something creative.
Tuesday, September 18, 2012
I am so glad I have a kitchen in my room. Cafeteria food is sufficently boring and I think I will need some flavor every once in a while. I tried some of this black heirloom rice and it was dang good. You should get some. Some rice, a peach protien shake, all is good in the world.
I am now officially a college student residing in Portland. I am also lucky enough to be a college student who has a kitchen in her room. I also now live in the vegan capital of the world. Things could get interesting. Today, we went to get some voodoo donuts. Of course the classic voodoo donut and an apple fritter for later for me. Also there was a tang, chocolate coconut, blueberry, and maple donuts. Let the pictures speak.
Thursday, September 6, 2012
If I were a celebrity, and I got to endorce stuff, I would definately endorce LightLife Smokey Tempeh Bacon Strips. Not only to they taste wonderful, but they are full of all sorts of good nutrients. Today, lettuce wraps. All I did was pan cook a couple of strips (no oil) then wrap 'em in lettuce with a little bit of salt and pepper. But what I would really recommend is to get leaves of iceberg lettuce, and for the filling, pancook 3 strips, chop into 1 inch pieces. Cook Jasmine, heirloom, or brown rice according to package directions, and mix about a cup with the tempeh pieces. Fill, or serve the filling and lettuce seperately to be put together at the table. Or eat them all yourself.
Friday, August 31, 2012
Wednesday, August 29, 2012
Apples; peeled, cut in half cored, and chopped again into equal size bits
(I won't give exact measurments because we never use them.)
Add cut up apples to crockpot. Even sized peices makes smooth applesauce. If they're different then it will be chunky. Add lemon peel, sugar (you can always add more at the end) and a little bit of water. Cook on high. Stir occasionally. Ours turned out pretty good!
Okay. You have not lived g until you have visited Colorado and eaten a Palisade Peach. Okay, well maybe you've lived a little bit, but not really. I mean really, they even have their own festival. Palisade Peach Fest anyone? Its something I've never been to but think about when I buy one of these at the farmers market or get a bag full in our farm share. Along with all of that other goodness. Next post? Refigerator Peach jam.
"Originally developed in the latej 1800's by a Swiss nutritionist." - the bag.
Whole grains, dried fruits, and nuts? It sounded pretty good to me. Turns out, it is pretty good! I tried it cooked with water, cooked with almond milk, cooked with water served with almond milk, with bananas and cinnamon. All pretty good. Definately bringing a bag of this to school with me. I heard about a overnight museli recipe that I'm trying next. It's wholesome, got some crunch and some chewey, and I thnk I actually won't be hungry for a while, unlike when I eat those processed cereals or just fruit or something for breakfast. Emma approved.
Tuesday, August 28, 2012
As a new beliver in 6 am yoga and healthy habits, and as an old believer in really intense workouts and pushing my body to the limit, I've turned over a new leaf and am finding foods to fuel my body better as I go to college in 2 weeks. Today, Quinoa. Here's what I did.
1 cup water
1/2 cup quinoa
Boil water. Cook quinoa 10 to 15 minutes until tender and outer ring is visible.
1-2 cups frozen or fresh peaches
Appx 1/2 cup almond milk to taste
1/4 cup crushed pinapple
Handfull blueberries/nuts/something crunchy
Add to cooked quinoa and stir. Heat if desired.
I'll be trying my hand at feel good breakfast cereals over the next couple of weeks so stay tuned for that. Peace, love, 6 am yoga. I'm out.
Monday, December 19, 2011
I am doing some research on protein both to clear up the issue for myself and to help my best friend be vegetarian and hypoglycemic at the same time. Does anyone have any credible resources or information that would help me out?
Saturday, August 27, 2011
|The Whole Shebang.|
|Cookies and Cream Cupcakes from Vegan Cupcakes Take over the World|
|Fruit. Fruit. Fruit. Fruit. Fruit. (and chocolate!)|
|Pineapple Right Side Up Cupcakes from Vegan Cupcakes Take Over the World|
(see part 2 for the rest)
Tuesday, August 16, 2011
Here is a complete menu:
Dinner: Chili (see above post)
Trail Bread (see recipe below)
Drinks ( our drink bag included: Gatorade Packets, 2 kinds of caffeine free tea bags, Maté, Coffee, Apple Cider, and Hot Chocolate)
Breakfast: Instant Oatmeal w/ Dried Fruit and Sugar
Boulder Lake Breakfast Bars from Lipsmackin' Backpackin'
Lunch: Bagels with PB and Trail Mix
Dinner: Jamaican Red Beans and Rice (We bought a pre made mix from REI, [GASP!] but it was basically instant rice, beans, and seasoning. Easy!)
Breakfast: Instant Grits
Lunch: Trail Bread/GORP/Breakfast Bars (everything left over)
The Trail Bread was a recipe from Lipsmackin' Backpackin' that was basically 2 kinds of flour, molasses, agave nectar, vegetable oil, and water. It packed really well though! I was impressed.
If you look, last year I made the Boulder Lake Breakfast Bars, and the only problem we had with them was that they didn't stay together, they were crumbly. This year I added 3 tbsp of flax seed to the liquid in the recipe and it kept them together great. I'm definitely doing that every time I make them now.
Monday, July 25, 2011
Wednesday, July 20, 2011
Turns out that Germans eat a lot of ice cream. Who knew? While I was there I hunted down the vegan flavors. I think this was apricot and raspberry.
Tuesday, May 24, 2011
Saturday, May 7, 2011
So the past couple weeks have been filled with candy, food, candy, vegan cooking parties, potlucks, candy, and well….candy. While my exchange student was here we fed her maple syrup, fruit loops, skittles, gushers, and other random candies and foods for the first time. That was cool. oh and s’mores. that was fun. There was chalking and garden gnome stealing and dance parties…and well. you get the idea.
So now I am going to tell you about our vegan cooking party we had last Wednesday, which rocked!
So we just wanted to cook, but we did it at my house so it turned out vegan. My friend Blake and I cooked with a little help from everyone else.
We started with mashed potatoes (there was a reason for that) and I started on a vegan lasagna from Veginomicon. The mashed potatoes came out first so Blake arranged them in a potato pyramid, like so…
Then, we started on peanut butter cups from 100 best vegan baking recipes, which we turned into little peanut butter muffins, even though the recipe just wanted them to be filled cookies.
And just to do things out of order, the lasagna came out at the same time, but here is a crappy picture of the empty pan. (Because that’s how fast it got eaten.)
Everyone was really surprised at how good it was. No one there was a vegan, the only vegetarian was my partner, and I fed it to a room full of Germans. Now that is a success!
Apparently one of the exchange students went home and went on and on about how good it was even though it was vegan. Whoop!
Wednesday, April 13, 2011
Sorry, no food as of yet, but come tommorw my exange student will be here and we will be eating all sorts of amazing things! But for now, here is some food for thought (in the form of some of my favorite quotes)
One farmer says to me, "You cannot live on vegetable food solely, for it furnishes nothing to make the bones with;" and so he religiously devotes a part of his day to supplying himself with the raw material of bones; walking all the while he talks behind his oxen, which, with vegetable-made bones, jerk him and his lumbering plow along in spite of every obstacle. ~Henry David Thoreau
(this one is kind of gory)
Can you really ask what reason Pythagoras had for abstaining from flesh? For my part I rather wonder both by what accident and in what state of soul or mind the first man did so, touched his mouth to gore and brought his lips to the flesh of a dead creature, he who set forth tables of dead, stale bodies and ventured to call food and nourishment the parts that had a little before bellowed and cried, moved and lived. How could his eyes endure the slaughter when throats were slit and hides flayed and limbs torn from limb? How could his nose endure the stench? How was it that the pollution did not turn away his taste, which made contact with the sores of others and sucked juices and serums from mortal wounds? ~Plutarch
The question is not, Can they reason? nor, Can they talk? but, Can they suffer?
~ Jeremy Bentham (philosopher, 1748 -1832)
People often say that humans have always eaten animals, as if this is a justification for continuing the practice. According to this logic, we should not try to prevent people from murdering other people, since this has also been done since the earliest of times.
~ Isaac Bashevis Singer (Nobel Prize-winning novelist, 1904 - 1991)
Saturday, April 9, 2011
So, I will have an exchange student from Germany saying with me for 3 weeks comes Thursday, and we are making brunch for us, and my friends family with a exchange student too. I was wondering what kind of ideas you have for Brunch? My we will have 1 vegan (muah) 2 vegetarians (my friend and my exchange partner) 1 semi-veg (my friends exchange partner) and 4 omnivores (parents).
I want to come up with something cool, but also fool proof
Let me know what you think!
Sunday, April 3, 2011
So, I messed up. I told my friend I might be able to go to an art museum in another town this weekend (after I told him I couldn’t last weekend) then, said yes, but my parents took it back and said no and 10:30 the night before. Then, today, we were going to go volunteer downtown, and I completely spaced and wasn’t awake when he came to pick me up this morning. for the 2nd week in a row. (Sorry!) So…because I am such a BIG FAT LOSER, I am making some apology muffins. Raspberry Lime with a hint of guilt baked in. because, I am such a BIG FAT LOSER.
Mini muffins because I made so many muffins I ran out of full size muffin pans.
Zested, juiced, beat up limes. because I deserve to be this lime.
I ended up with a ton, of muffins. It was crazy.
But anyway, here is the original recipe, and my version. (doubled)
Raspberry Lime Muffins
Ingredients (use vegan versions):
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
zest of 2 limes
1 1/2 cups turbinado sugar
2 cup soy milk
2/3 cup applesauce
5 tablespoons lime juice
2 tablespoons white vinegar
1 cup raspberries and 1 cup blueberries (fresh is better, but frozen works)
Preheat oven to 400F. Grease muffin tin. In a large bowl combine flour, baking soda, salt and lime zest. In a medium bowl combine sugar, soy milk, oil, lime juice, and vinegar. Mix well. Add to flour mixture. Stir until just blended. Pour half of the batter into another bowl. Gently fold in raspberries into one half. Fold in blueberries to the other half. Fill muffin cups 2/3 full. Bake 20 minutes for full size muffins or 10 minutes for mini muffins or until toothpick inserted into muffins comes out clean. Remove from oven. Let sit for 10 minutes. Remove muffins from tin and cool on a wire rack. Yield: around 24- 30 muffins
Preparation time: 30 minutes
Friday, April 1, 2011
So I ate such a good bowl from Amy’s foods tonight I have to share it with y’all.
This bowl was really good, I was surprised. Usually frozen meals are mushy and runny and flavorless, but this one was well cooked, not runny at all, and very flavorful. I would definitely recommend this bowl.
I’ve had the Indian Matar Tofu one and it wasn’t quite as good but still decent. The Tofu scramble pockets are really good. The black beans and curry burritos are good with a lot of salsa, because they are kind of dry. But anyway, I just wanted y’all to know how good this was!
Monday, March 28, 2011
After the first Monday back to school after Spring Break, I decided to make some pumpkin bread.
Here is the original recipe from No-Meat-Athlete
But here is my version:
Pumpkin Spice Bread Recipe
- 3 tbs ground flaxseed
- 1/2 cup water
- 1 1/2 cups turbinado sugar
- 1/2 cup applesauce
- 1/2 cup mashed banana (about 1 medium banana)
- 2 cups fresh pumpkin puree
- 3 cups white flour
- 1 tsp each cinnamon, fresh nutmeg,
- 1/2 tsp ground ginger
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- Preheat the oven to 350 degrees.
Mix together the flaxseed and water until thickened.
Combine flax mixture in a large bowl with sugar, applesauce, banana, and pumpkin.
In a medium bowl, stir together the flour, spices, baking soda, baking powder, and salt.
Stir the dry ingredients into the wet. Lightly grease loaf pans. Divide into two regular 8 inch loaf pans or four mini loaf pans. [Bake the large loaves for about 55 minutes and the smaller loaves for about 40 minutes. Let sit for 20 minutes before removing from pan.] (But mine were done in about 40 minutes for two big loaves, so check often!)
Sunday, March 27, 2011
So, my boyfriend and I went to a Middle Eastern place for dinner the other night, and of course, he is not a vegan, and has never really eaten anything super ethnic before. unfortunately , he wasn't’ a super big fan, but I was; so we’ll see about this.
Isn’t that cool?
I just learned using the occasionally reliable internet resource Wikipedia, that they can be part cow, albino, or have some sort of genetic thing.
Anyway… I’ll end on a vegan note. At Western State College we ate in their new cafeteria, where I managed to find a veggie sandwich. Which was pretty good. I’ve managed to find vegan food at all the colleges I’ve been to, although some advertise it more than others. I think though, that colleges should focus a tad bit more on anyone with diet restrictions, whether gluten-free or vegan or raw. But not to bad, overall.
Tuesday, March 22, 2011
Here are my favorite cookies. I’m pretty sure I’ve posted them before, but their soo good.
Vegan Chocolate Chip Cookies (original recipe here http://vegweb.com/index.php?topic=6391.0)
2 cups unbleached flour
1 teaspoons baking powder
1/2 teaspoon salt
handful vegan chocolate or carob chips
1 cup raw sugar
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water
1. Very important-make sure all ingredients are at room temperature. It will work if they're not at room temp but it works much better if they are. Also while your oven is pre-heating put the cookie sheets you are going to use on top of the oven so they get preheated as well. Preheat oven to 350 degrees F.
2. In a large bowl, mix together flour, baking powder, salt, and cinnamon. Stir in chips. Make a well in the center and set aside. In a medium size bowl, add together sugar and oil; mix well.
3. Add the vanilla and then add the water; mix well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to.
4. Spoon onto ungreased cookie sheets. Put them in the oven. Bake for 12 minutes Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.
Serves: almost 2 dozen; Preparation Time: 10 minutes; Cooking Time: 10 to 12 minutes
Monday, January 10, 2011
I apologize for not posting lately. I haven’t been very motivated. Maybe comments would motivate? :) but anyway, here is the Chili I made tonight. oh and some cornbread. and there was some rice and sweet potato fries too.
a variation of a Whole Foods Chili Recipe
1 14 oz package tofu, drained and pressed
2 tbsp olive oil
2-4 tbsp chopped sun dried tomatoes, with oil from jar if using the oil marinated kind
2 c. corn and/or 1 can beans of your choice (I used Black-eyed Peas)
1 1/2 c. vegetable broth
1 15 oz can white beans, drained
1 15ish oz can fire roasted diced tomatoes
14 oz tomato sauce
1 tbsp chili powder
1 teaspoon ground cumin
salt and pepper to taste
Press the tofu and crumble, set aside.
Heat oil in a large soup pot over medium heat. Add onion, sun dried tomatoes, and corn (if using) and cook for about 5 minutes. Add broth, beans, crumbled tofu, tomatoes, tomato sauce, chili powder, cumin, salt and pepper. Bring to a boil, then reduce heat to medium low and simmer for about 20 minutes, or until hot and flavors have blended. Serve.
Saturday, January 1, 2011
For the trip to see family this year I made Chocolate Vanilla Swirl cupcakes from Vegan Cupcakes Take over the World. Which were fantastic. Get that cookbook.
Also, Vegan Peanut Butter Chocolate Fudge from this page.
Here is my version
chocolate peanut butter fudge
1/2 c earth balance (or other vegan margarine)
4 c powdered sugar
2 tsp vanilla extract
1/3 c soy milk
1/3 c peanut butter
1/2 c dark chocolate chips
Double Boiler: a bowl on top of a pot. if you have one, use it in this recipe, if not, after putting water in a medium pot and setting the heat to high, put a bowl that fits the pot on top.
1. Heat the double boiler. Once boiling, add earth balance, vanilla extract and soy milk to the bowl and stir occasionally until melted.
3. Divide the sugar/butter mixture in half and transfer half to another bowl. The half left in the double boiler will be the PB half.
4. Add the peanut butter and 1/2 c. powdered sugar to the butter/sugar mixture and stir until melted.
5. Grease a shallow 8x8 pan and pour the peanut butter mixture in the bottom. Put in the refrigerator until the chocolate is ready.
6. Pour the remaining butter/sugar mixture back into the double boiler. Add the chocolate chips and remaining 1/2 c. powdered sugar and stir until melted.
7. Take the pan out of the fridge and pour the chocolate on top. Smooth with a spoon and return to fridge to set for a couple hours before cutting,
I made just a slight modification with the powdered sugar. It was really good!
Wednesday, December 29, 2010
Here is a scone from 100 Best Vegan Baking Recipes that I made tonight, because we went to tea today ( a family tradition) and of course, the scones weren't vegan, so I made some of my own!
We got this Peach Vanilla tea, it was soooo good. Definitely one of my favorites.
I would post pictures of the other stuff, but it was all meaty, and you guys don’t want to look at that.
Here is another scone to wrap it up.