tag:blogger.com,1999:blog-31166731872731267422024-02-21T13:02:25.084+09:00pistachioroseAngelahttp://www.blogger.com/profile/16920278129112050041noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-3116673187273126742.post-19020295795557873882010-11-09T22:26:00.001+09:002010-11-09T22:26:53.209+09:00veganmofo.2.1: Oden (part II)After I mentioned <a href="http://pistachiorose.blogspot.com/2010/11/veganmofo11-oden-part-one.html">the oden that I made last week</a>, one of my friends asked me to teach her how to make and so we had a dinner date over the weekend. I basically followed the recipe from last time, but this time around I left out the potato and added some soba noodles 10 minutes before taking the stew off the heat. we also threw in some vegetable that looked like celery except the leaves were different and it tasted better than celery - a different variety, perhaps - and some chopped onion at the beginning instead of scallions at the end. It turned out just as good as last time!<br />
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This is an example of how I do food prep in my kitchen:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVQ_UTK_kx4iPByE6Bzoaxni2PNEULbPBxTtmbEm0yHpd3gmoyjv2HkL00DL4Y2HKZEQy4HDlqxIUH4rlZXIVxgOFIyNXqm7qoGkGNwTZ0fUQEzjgL6qY-0jRfzYdTOcwH5KrhOppkptvG/s1600/P1012280.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVQ_UTK_kx4iPByE6Bzoaxni2PNEULbPBxTtmbEm0yHpd3gmoyjv2HkL00DL4Y2HKZEQy4HDlqxIUH4rlZXIVxgOFIyNXqm7qoGkGNwTZ0fUQEzjgL6qY-0jRfzYdTOcwH5KrhOppkptvG/s400/P1012280.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>And the oden, served up and ready to be eaten:<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWNkerssbTXpdEIMQCNJBlfcEh5HQmRnQDftskrNOFraRyRx2WcXPE-GJcJnJasNzIr7-5sUNslrXKtQ6-Yn8sw1_LAQzivt-IMZ8d0mTXCYkD_mgJ7DBEY6lKs9Inp9U99PPygZlvQx_C/s1600/P1012282.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWNkerssbTXpdEIMQCNJBlfcEh5HQmRnQDftskrNOFraRyRx2WcXPE-GJcJnJasNzIr7-5sUNslrXKtQ6-Yn8sw1_LAQzivt-IMZ8d0mTXCYkD_mgJ7DBEY6lKs9Inp9U99PPygZlvQx_C/s400/P1012282.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoUCfOGDWPgrnsqnTEEayjo_tF7zVpzSvavyLsZMHZ9CNHi_rgLVl-w6_1Kk7eEL9HjlVSLc2uuE8uvye09uALwmID2N4g0KunoWTbC5WoDNGGsa9o7AxR0_3ri-a9uNc6-7yEt7oAiFQI/s1600/P1012284.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoUCfOGDWPgrnsqnTEEayjo_tF7zVpzSvavyLsZMHZ9CNHi_rgLVl-w6_1Kk7eEL9HjlVSLc2uuE8uvye09uALwmID2N4g0KunoWTbC5WoDNGGsa9o7AxR0_3ri-a9uNc6-7yEt7oAiFQI/s400/P1012284.JPG" width="400" /></a></div>Angelahttp://www.blogger.com/profile/16920278129112050041noreply@blogger.com4tag:blogger.com,1999:blog-3116673187273126742.post-29693316706933982812010-11-08T20:21:00.000+09:002010-11-08T20:21:30.918+09:00veganmofo.2.1: My Favourite Green SmoothieBack home, I used to make overly-complicated smoothies. Everything-but-the-kitchen-sink smoothies. I think my usual was something like: 1 banana, 1/2 avocado, a huge handful of kale (sometimes some sprouts as well), some blueberries, some almond butter or tahini, ground flax, some hemp protein powder, and enough almond milk to make it smoothie-consistency.<br />
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Here, I can't be so elaborate with my smoothie, having so little space and all. At the most basic, it consists of a handful of spinach, 1 or 2 bananas, and water. That is the bare-bones minimum though. I have a smoothie most mornings for/with breakfast, and it satisfies the old sugar monkey quite nicely.<br />
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One morning this past weekend, my friend who lives down the hall had a nasty hangover and wanted a healthy, light breakfast, so I made an extra smoothie and gave it to her. This is the evidence mid-smoothie-making (I usually do blender stuff on the floor because the power cord for it is too short for my desk/counter):<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkMQ-vmxVMFrcF7eAw7QVFwu1Cg5_CcF1CJGIrCjVTPIrobqSbWJaiedyS-my50o6DJiEZCgYl9uH2yd6ypX0LX2sWhke_tWAKCI_Z5jwz0uXvYcpK4TTo0651EFK50MpsL1g6Rv7lCBtj/s1600/P1012276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkMQ-vmxVMFrcF7eAw7QVFwu1Cg5_CcF1CJGIrCjVTPIrobqSbWJaiedyS-my50o6DJiEZCgYl9uH2yd6ypX0LX2sWhke_tWAKCI_Z5jwz0uXvYcpK4TTo0651EFK50MpsL1g6Rv7lCBtj/s400/P1012276.JPG" width="400" /></a></div><br />
And here is the finished smoothie, just before taking it over to my friend:<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1YtMhcAcQUtc0KSrPY6bWxs5m4vfr8hrJO0WjFssuTKf7zjIkx1XXBHy0nuBoRFY28S9tfHskPNHFETpGzhJ8gmUNf8IqQpuXxJEQ9B4n9ggVB4AHwRZxqcAg4P7MqyJced8NH-7g_rPW/s1600/P1012279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1YtMhcAcQUtc0KSrPY6bWxs5m4vfr8hrJO0WjFssuTKf7zjIkx1XXBHy0nuBoRFY28S9tfHskPNHFETpGzhJ8gmUNf8IqQpuXxJEQ9B4n9ggVB4AHwRZxqcAg4P7MqyJced8NH-7g_rPW/s400/P1012279.JPG" width="293" /></a></div><br />
Ingredients: 1 handful of spinach, 1 1/2 banana, a couple of cubes of frozen mango, a big tablespoon of hemp seeds, and a mix of soymilk and water to make it smoothie-consistency.Angelahttp://www.blogger.com/profile/16920278129112050041noreply@blogger.com3tag:blogger.com,1999:blog-3116673187273126742.post-12675133525335408542010-11-05T21:44:00.001+09:002010-11-05T21:52:01.957+09:00veganmofo.1.5: Welcome to My Tiny Kitchen Just in case you didn't believe me when I said that my kitchen was 'unfathomably tiny' I thought I'd show the evidence. When I told friends that I was moving to a 150-square foot apartment (or is it 140? I can't remember now) in Tokyo, they said "good luck with that!". And it doesn't feel as small as a Canadian apartment of the same size would, but that is because it is so compact and efficient - for the most part. I do dearly miss my old kitchen, though. Here is the tour of what I have now:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFmdB8R1btMnVFqOCgmFzd0jZp2A-FoIYbSizDbqoDYXbCs3HWJtWr9dSYuL2ebz8gCsymZH0J-9vKAu5H1R73eeJW9JHjPSY3LC7dKnQJPDPMUFdQ2EhbOZFlkz8Gzk4OFJZNn3ZBfjDD/s1600/P1012270.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFmdB8R1btMnVFqOCgmFzd0jZp2A-FoIYbSizDbqoDYXbCs3HWJtWr9dSYuL2ebz8gCsymZH0J-9vKAu5H1R73eeJW9JHjPSY3LC7dKnQJPDPMUFdQ2EhbOZFlkz8Gzk4OFJZNn3ZBfjDD/s400/P1012270.JPG" width="300" /></a></div><br />
This is the stove and sink. There is one gas burner, no oven, and no counter. You see one cabinet about and one below, and that is all the storage space I have! As you can see, spices, oils and vinegar are lined up around the stove, and dishes are drying on the little shelf to the left of the sink.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3L8eLY4fFUbGB9a9uUvB4mO3W-Raqs0p2a_jZWZjUnFQfDqWfsOgt9tt2KdZGi0oGYeUYLeSB4tvm1GItO0Q6L4Yz35qVc46HRaGr1a4DePIgI028yuIupzEeISeaz_2tFjqMqbTGj85u/s1600/P1012271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3L8eLY4fFUbGB9a9uUvB4mO3W-Raqs0p2a_jZWZjUnFQfDqWfsOgt9tt2KdZGi0oGYeUYLeSB4tvm1GItO0Q6L4Yz35qVc46HRaGr1a4DePIgI028yuIupzEeISeaz_2tFjqMqbTGj85u/s400/P1012271.JPG" width="300" /></a></div><br />
And here is the rest of the kitchen: the fridge (just larger than a beer fridge) and microwave. I'm not generally a fan of microwaves and haven't owned one for years, but this one came with the apartment and it does come in handy when one has only one burner and no oven. Tea, coffee, rice, seaweed, bananas, and seasonings sit on top. And you also see my most trusted kitchen appliance, the mini-blender - a very worthwhile investment as I use it nearly daily for making green smoothies and salad dressings. In the absence of a counter, I have to move things over to my desk for kitchen prep, which is just to the right of the fridge.<br />
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So, now you know all about my tiny kitchen! And I dare anyone to find me a kitchen that is smaller and can still be called a kitchen (dorms with microwaves don't count). Have a lovely weekend!Angelahttp://www.blogger.com/profile/16920278129112050041noreply@blogger.com7tag:blogger.com,1999:blog-3116673187273126742.post-59084488786601259692010-11-04T23:07:00.000+09:002010-11-04T23:07:43.645+09:00veganmofo.1.4: Squash and Adzuki Beans<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0vQw0r1oAjWqIy3NEtARtTOcqai2f_EUVE3T6HnwwDOoGzGhc2zPcuyLcm-JsLxWMpAZmZz2Isp38SnBmVcyNoz8719crHIvA-D4E7nmRTboWLNURa0ph8kEgI5Cbo9gWiZrqKkvfKpYN/s1600/P1012261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0vQw0r1oAjWqIy3NEtARtTOcqai2f_EUVE3T6HnwwDOoGzGhc2zPcuyLcm-JsLxWMpAZmZz2Isp38SnBmVcyNoz8719crHIvA-D4E7nmRTboWLNURa0ph8kEgI5Cbo9gWiZrqKkvfKpYN/s400/P1012261.JPG" width="400" /></a></div><br />
As I mentioned earlier this week, I'm trying to avoid sugar in my diet for the long-term. This is very difficult for me, as I've been raised on crazy amounts of sweets since I was a baby. As a kid, when I had friends over, their eyes would pop when they saw all the candy and cookies and ice cream we had. You know how most college kids gain weight when they move away from home? Well I actually lost weight because I no longer had a candy shop for a pantry!<br />
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As an adult and as a vegan, I've been much healthier in terms of the sweets I do eat, using natural sweeteners and whole-grain flours and such, but a wholegrain vegan muffin still does not replace a healthy whole foods meal or snack. In the recent past, sometimes if I went to a vegan-friendly restaurant or cafe and couldn't afford a meal and a dessert, I'd skip the meal and just get dessert. Or sometimes I would get an energy bar and a sweetened soy latte and call it lunch. I think these poor habits crept up on me, as over the summer my energy got really low and I went to the doctor and found out I was anemic. I knew it was totally my fault for not eating a balanced vegan diet. I just can't seem to find a balance of eating sweets only every once in a while - I want to eat them every day! It's an emotional attachment I think, wanting to 'treat' myself when I'm feeling down or am bored or stressed.<br />
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So I want to cut out sugar until I know I've broken my emotional attachment to it, and then maybe I'll start introducing small amounts of sugar every once in a while, or maybe not - who knows. I've cut sugar and coffee together before, but after a week or two I always caved in because I felt too tired and blah without them. So this time I decided to just cut the sugar and keep the coffee (I am an architecture graduate student after all, and I usually just have one cup of coffee in a day anyway). It has been almost two weeks now, and I feel fine! I didn't notice any withdrawal symptoms like headache, just the occasional craving when I'm feeling down or tired. I think my body was just really ready to quit this time.<br />
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Now, when I want to 'treat' myself, I'll take a hot bath, watch a movie with a nice cup of tea, or take myself out to dinner. I'll share some of my other coping strategies later, but diet-wise, I've been eating lots of squash lately (in case you didn't notice) - it satisfies my want for something sweet and starchy.<br />
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earlier this week I got to sleep in, and I really felt like baking. Except I don't have an oven (to make savoury muffins). So how to satisfy my desire to bake? I thought about pancakes. They are a cake, of sorts. How can I make a yummy pancake without sugar that feels like a baked good? I decided to combine squash and adzuki beans - both are naturally sweet, they are a lovely combination, and they were both in my fridge. So I did some experimenting, and here's the result:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOuEFfsWlcgZaFIKYYnUXMw6RnBY26cAJsn90kRWsauSClVexJB1XmTbKaHiWXrFNnKSMfNJRmBlSEbXZVszl8rnTISRuTBOK1Av0KF0P4i_EO-RPn273pBOQstTcPplT860mUv18oYo7r/s1600/P1012113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOuEFfsWlcgZaFIKYYnUXMw6RnBY26cAJsn90kRWsauSClVexJB1XmTbKaHiWXrFNnKSMfNJRmBlSEbXZVszl8rnTISRuTBOK1Av0KF0P4i_EO-RPn273pBOQstTcPplT860mUv18oYo7r/s320/P1012113.JPG" width="320" /></a></div><br />
Unfortunately my gas stove does not like cooking things at a low temperature, so burning was a problem (I burnt my last pancake, even at the lowest heat and with constant checking). They were also a bit greasy for what I'm used to (I used to make pancakes with spray oil, which I don't have here) but they did hit the spot at the time.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPVkKuVBSqV96EATHebAvNs0oL3b_seFs2XqiGwadyZzfCSI8SRyiF_5MmH_VRduonYUzfiHvwBQlzIhAkbnnLOBED4OsO5OXjYs0MyTqNLuFgvvPjOM2J1FnLsHQ5v9i2MUseKbp1FpOE/s1600/P1012265.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPVkKuVBSqV96EATHebAvNs0oL3b_seFs2XqiGwadyZzfCSI8SRyiF_5MmH_VRduonYUzfiHvwBQlzIhAkbnnLOBED4OsO5OXjYs0MyTqNLuFgvvPjOM2J1FnLsHQ5v9i2MUseKbp1FpOE/s400/P1012265.JPG" width="400" /></a></div><br />
Then tonight I had more cravings (long day), so I went home and stuffed some squash with polenta and adzuki beans, served alongside a simple but tasty salad with cabbage, mizuna, snow peas, bean sprouts and a sesame oil dressing. By the time I was finished dinner, the cravings were completely gone, and now I feel fine. So yay for squash!Angelahttp://www.blogger.com/profile/16920278129112050041noreply@blogger.com3tag:blogger.com,1999:blog-3116673187273126742.post-34546665614219119522010-11-03T21:37:00.001+09:002010-11-03T21:44:11.404+09:00veganmofo.1.3: Squash Risotto with lemony tofu<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCgTAgiScqqq1gJO_4kXFYRin2sh9KnOMZToMmCqdxTnbMxRphvXJsk1a5nP4aKo2Ssm7ZCftuvepGjGbN-mAh6bQLkQzkLk-_ZoewNx0fvMopUkMZcYSIsYMRn2iQ8xZ066Io2P4XpSrK/s1600/P1012108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCgTAgiScqqq1gJO_4kXFYRin2sh9KnOMZToMmCqdxTnbMxRphvXJsk1a5nP4aKo2Ssm7ZCftuvepGjGbN-mAh6bQLkQzkLk-_ZoewNx0fvMopUkMZcYSIsYMRn2iQ8xZ066Io2P4XpSrK/s400/P1012108.JPG" width="400" /></a></div><br />
Last night I made a risotto with brown rice, (more) buttercup squash, and some lemon-marinated tofu. It made for a yummy weeknight dinner.<br />
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The recipe was based on <a href="http://tofufortwo.net/2008/09/30/beet-risotto-with-lemon-marinated-tofu/">this one</a>, and it was very easy. I first soaked 1 cup of short-grain brown rice. Then I combined 1 package of firm tofu with 1 minced clove of garlic, 1/2 tsp salt, and the juice of one lemon, crumbled it all together and put it in the fridge for awhile. I chopped up 2 cups of buttercup squash (leaving the skin on) and 1 leek. I sauteed the leek in 1 tbsp of olive oil for a couple of minutes, then added the squash. Then I added the rice (drained and rinsed), fried it for a couple of minutes, then added 2 cups of vegetable broth, 1/2 cup sake, and 2 tsp soy sauce. I brought it all to a boil, then down to a simmer, and then cooked it for an hour, stirring every once in a while and adding water as needed to get the right consistency. Then I took the tofu out of the fridge, folded it into the risotto, and I was done.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKOhJ-t_7W3Upsk_uqnwZcsPRZNJZCBhwSTUj_3IwLBcQnSA-LjQ0BSZ2MRUgkxZmI7lAB9oKOc_v3fvJQdwwsZeOxg6zbsph6DC52OjSeMxXu3bNFHLkSebsknabvApVHMs8hAQmblB7k/s1600/P1012111.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKOhJ-t_7W3Upsk_uqnwZcsPRZNJZCBhwSTUj_3IwLBcQnSA-LjQ0BSZ2MRUgkxZmI7lAB9oKOc_v3fvJQdwwsZeOxg6zbsph6DC52OjSeMxXu3bNFHLkSebsknabvApVHMs8hAQmblB7k/s400/P1012111.JPG" width="400" /></a>Angelahttp://www.blogger.com/profile/16920278129112050041noreply@blogger.com0tag:blogger.com,1999:blog-3116673187273126742.post-60635616562387711922010-11-02T13:11:00.000+09:002010-11-02T13:11:14.483+09:00veganmofo.1.1: Oden (part one)Oden is a Japanese hotpot or stew. I'd never eaten or made one before, but with some simple instructions from another ppker who used to live in Japan, I decided to try it out.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgILAVw1Hx8WTwVhwKKUVr4dRuqlXZWjorghX_FsVdmkTXV0Z2uZ2crl91thQj4zYVAe3rN52pPrnCXYloOk6SBuOXkvam2VzYBacdQGpUM_hJIdkbZCudcT67w1N333XUq4UAmDXHPIS9f/s1600/P1012046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgILAVw1Hx8WTwVhwKKUVr4dRuqlXZWjorghX_FsVdmkTXV0Z2uZ2crl91thQj4zYVAe3rN52pPrnCXYloOk6SBuOXkvam2VzYBacdQGpUM_hJIdkbZCudcT67w1N333XUq4UAmDXHPIS9f/s400/P1012046.JPG" width="400" /></a></div><br />
I first boiled some water in a pot, then added a handful of of sliced shittake mushrooms and a piece of kombu. I simmered them for maybe 10 minutes, then added half a tsp of veggie stock powder and some soy sauce. Then I added some chopped buttercup squash and potatoes (both unpeeled because I like to keep the nutrients) and cooked for about 15 minutes more. Then in went some chopped cabbage and fried tofu (you can buy fried tofu at the markets here, it isn't flavoured or anything but I like the texture of it, and I'm sure chopped firm tofu would be fine too). I cooked for 10 minutes more, then added some chopped bok choy, scallions, a splash of sake, and a bit of sesame oil, and cooked just until the bok choy had wilted. Tested the broth to see if it was salty enough, and it was ready! <br />
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Verdict: seriously delicious. I think I could eat this for every meal of the day. And it's so easy to just be able to throw things in one pot and not measure and have it turn out so well. I see many versions in the future: I'll definitely try kabocha squash (Japanese pumpkin) next time, and also try adding udon instead of potato and also some napa cabbage.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZHG7yR7gQYHNTca7khpZpVYJRh_kwFYX0Avars-O8AmrnFyT4WOjlaGOI6n0PpyKEoSPvHc_LCmNIF6UP71X-LKS7Eo_oLDT4CXoVfIpQ_ay-sUwiBuaeuYw_d9CbpbB9Gxz0UzW1PIWr/s1600/P1012047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZHG7yR7gQYHNTca7khpZpVYJRh_kwFYX0Avars-O8AmrnFyT4WOjlaGOI6n0PpyKEoSPvHc_LCmNIF6UP71X-LKS7Eo_oLDT4CXoVfIpQ_ay-sUwiBuaeuYw_d9CbpbB9Gxz0UzW1PIWr/s320/P1012047.JPG" width="320" /></a></div>Angelahttp://www.blogger.com/profile/16920278129112050041noreply@blogger.com0tag:blogger.com,1999:blog-3116673187273126742.post-80568897349771891962010-11-02T00:30:00.000+09:002010-11-02T00:57:32.167+09:00veganmofo.1.0: Cafe Eight (vegan cafe/restaurant in Tokyo)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJKY2mz3pTh_KL3aRKpdZxLxtNpjfzsJzD1w9wQoGXOS-vfSvFVpu-4pkQqO6MPeIYAj1xyESVatgYmV7xvGYboDjdP_TZpwt1wU7avfX7VCFvfmeYNmPsrpOpa-Rva_PegxEU3ofV2B9/s1600/P1012104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJKY2mz3pTh_KL3aRKpdZxLxtNpjfzsJzD1w9wQoGXOS-vfSvFVpu-4pkQqO6MPeIYAj1xyESVatgYmV7xvGYboDjdP_TZpwt1wU7avfX7VCFvfmeYNmPsrpOpa-Rva_PegxEU3ofV2B9/s400/P1012104.JPG" width="400" /></a></div><br />
My, it's been a very long time since I've blogged. But now I'm back, hopefully for good this time (at least for November, anyway). This may warrant a second intro:<br />
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So. I am currently studying architecture in Tokyo for a semester. Tokyo is not so kind to vegans, but it is possible to manage, of course. Most people can't fathom any type of diet that excludes fish, so I cook at home a lot. I live in a tiny studio apartment with an unfathomably tiny kitchen, so I can't go all gourmet most of the time, but I eat pretty well in general. You will see.<br />
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For Vegan MoFo I'll be blogging about living the gaijin student vegan life in Tokyo: cooking, grocery-shopping, eating, restaurants, cafes, etc. But minus sweets and desserts because I'm trying to avoid sugar (and all things sugar-like) for the time being.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0UOwrsYBHpLJZw7e4_mPAHE-GvvmXLH8pzn10QOCaSBFKsVgfRNQWHXfjkuWZ_M5-j_5nUFd-yBl7ML04hbWmefMevCSlOVAr-8TXsNhonVTjbcPGD7qeVrefz6u9Gu_jpYiRgsBX9L1-/s1600/cafe8panorama.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0UOwrsYBHpLJZw7e4_mPAHE-GvvmXLH8pzn10QOCaSBFKsVgfRNQWHXfjkuWZ_M5-j_5nUFd-yBl7ML04hbWmefMevCSlOVAr-8TXsNhonVTjbcPGD7qeVrefz6u9Gu_jpYiRgsBX9L1-/s400/cafe8panorama.jpg" width="400" /></a></div><br />
Tonight I decided to take myself out for dinner after a long day of presentations at school, and I chose <a href="http://www.cafe8.jp/">Cafe Eight</a>. Cafe Eight is in Daikanyama (a fun little neighborhood) and is seriously the best vegan restaurant ever, of anywhere I've been. So of course it's the best in Tokyo, in my opinion. Firstly, all of the food I've tried is delicious and wholesome and wonderful. Secondly, you can hang out and do work or read or whatever for a couple of hours and nobody minds. It's kind of weirdly casual and formal at the same time, if that is possible. Thirdly, good music. Fourthly, the dessert display is gorgeous! Maybe I can't eat any of it anymore, but it all looks so pretty. See? Nutty fig loaf, chocolate-covered nutty fig loaf, pumpkin pudding, <a href="http://en.wikipedia.org/wiki/Mont_Blanc_%28dessert%29">mont blancs</a>, banana nut pudding, NY-style cheesecake, swiss roll things, tofu tiramisu, various types of breads... And all vegan, with unrefined sweeteners and wholesome ingredients, yeah!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJS73g-6lCEGI6lDz2JDPBVvjrhgFKUiGZi_C8jlCmlowuiyy1Tqqzg4aysZRXV14jZMA-S3au3sd8u0vctzg_qLL7OJc6la4bCK8oLomhNo2j7RoIa4dQ9sLmAQY5lZ14u4nI3a9yqSnz/s1600/P1012103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJS73g-6lCEGI6lDz2JDPBVvjrhgFKUiGZi_C8jlCmlowuiyy1Tqqzg4aysZRXV14jZMA-S3au3sd8u0vctzg_qLL7OJc6la4bCK8oLomhNo2j7RoIa4dQ9sLmAQY5lZ14u4nI3a9yqSnz/s400/P1012103.JPG" width="400" /></a></div><br />
The only thing I wish Cafe Eight had was a brunch menu, but alas. <br />
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Tonight I had the daily curry and some darjeeling tea. The curry has chickpeas, veggies and brown rice, and it comes with a lovely salad with a tahini-based dressing and some delicious marinated tofu cube and veggie thing that may or may not supposed to be feta (I mean, I don't care because it all tastes good). Check it out:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgttU4Ao5cj-fKKdzL6VN1Qcd9c8PDah7ux9ZTMTKd_EDZ9f44G3OitfwnQ9nExgrIVI0cCSJKqZeadNzUxP9_m6Kry_HyNDd5H7sp5FZ0zZFx11_TQ8fmQqN7zOWZ1fFPj6y5nsJS_jJWT/s1600/P1012094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgttU4Ao5cj-fKKdzL6VN1Qcd9c8PDah7ux9ZTMTKd_EDZ9f44G3OitfwnQ9nExgrIVI0cCSJKqZeadNzUxP9_m6Kry_HyNDd5H7sp5FZ0zZFx11_TQ8fmQqN7zOWZ1fFPj6y5nsJS_jJWT/s400/P1012094.JPG" width="400" /></a></div><br />
I love you Cafe Eight. You make me feel all warm and fuzzy inside.Angelahttp://www.blogger.com/profile/16920278129112050041noreply@blogger.com5tag:blogger.com,1999:blog-3116673187273126742.post-14256718458481581502010-02-18T06:05:00.000+09:002010-02-18T13:38:48.352+09:00Haiti Bake Sale Success! + Almond Apricot Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiqL9Uuk7r7llzrFiDleyJ0Luf285fQ3Tsahv_6dBGAMBomU-deNo89xp0XjVwPOpeWSv06hLLBndl-I9fwcu0PNauVjxg4RNoBg4LkWbhaXEOTxGrkxg2N-b2Gm1g8o7IJ9Sl3LiZvhZN/s1600-h/4332617071_2b78c21f39.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiqL9Uuk7r7llzrFiDleyJ0Luf285fQ3Tsahv_6dBGAMBomU-deNo89xp0XjVwPOpeWSv06hLLBndl-I9fwcu0PNauVjxg4RNoBg4LkWbhaXEOTxGrkxg2N-b2Gm1g8o7IJ9Sl3LiZvhZN/s320/4332617071_2b78c21f39.jpg" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div>The bake sale went far better than any of us could have hoped for. People were lined up waiting before we were even finished setting up! And we sold out early - every last thing! A nice reminder that there is a big vegan community here, it's just not very centralized (however this could change in the future).<br />
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The best part: we raised $3192.45, donated to the Humanitarian Coalition for their efforts in Haiti!<br />
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I didn't bring my camera, but here are some photos that other people took: <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9aT14WUTBOhwrQXDR2U4k5A1cxzLup7D5oLtdl1-edTtWus_zjo8Z5yYcfKuBzzhXl_1RKQadfseRvAbYPa7OuVzo4lOOChsf9dFkcCACtb8gODunDMn92SxkPLtM68sFMG_-cFGSJE9T/s1600-h/4333358426_da26a5aed7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9aT14WUTBOhwrQXDR2U4k5A1cxzLup7D5oLtdl1-edTtWus_zjo8Z5yYcfKuBzzhXl_1RKQadfseRvAbYPa7OuVzo4lOOChsf9dFkcCACtb8gODunDMn92SxkPLtM68sFMG_-cFGSJE9T/s320/4333358426_da26a5aed7.jpg" /></a></div><div style="text-align: center;">(that's me in the polka dot dress, probably feeling flustered because it was so busy!)</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9SStchn306xHpLiisXFDJ4dgj6_O1O2stc2tvwcyzJIsrcP_v0QHx9uU0ann_J7DKkqJG3gmx6ooHP_ndB-jawX0WeTH8RilPzRCUu_vP0Q5kawZup-Q1G_W7R1aOC8Xlf0W0EhDbwcnl/s1600-h/4332616445_85c2b5a7c8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9SStchn306xHpLiisXFDJ4dgj6_O1O2stc2tvwcyzJIsrcP_v0QHx9uU0ann_J7DKkqJG3gmx6ooHP_ndB-jawX0WeTH8RilPzRCUu_vP0Q5kawZup-Q1G_W7R1aOC8Xlf0W0EhDbwcnl/s320/4332616445_85c2b5a7c8.jpg" /></a> </div><div class="separator" style="clear: both; text-align: center;">more people </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ1_QKX7squZVA7G0dwCbMmd9Z-BUp4qmfQrFBbLjU7CnpvmtlzRmeAkblUGEvMx8RIIfXta7k53QtXz29ELDBEfG_e2czm5KaaKVyeJ5aFaNMpnCDvaSKmx_mJQGB9BQSpVEf8EpvS4_6/s1600-h/4332615671_056bd83839.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ1_QKX7squZVA7G0dwCbMmd9Z-BUp4qmfQrFBbLjU7CnpvmtlzRmeAkblUGEvMx8RIIfXta7k53QtXz29ELDBEfG_e2czm5KaaKVyeJ5aFaNMpnCDvaSKmx_mJQGB9BQSpVEf8EpvS4_6/s320/4332615671_056bd83839.jpg" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTrXFjETFhY5J6C4Zim71PBAbc_K4aLw2xEMM4ppSME_83az-Zli8Eu6io20kIhSjG58X22ermunYP930amlqS-Orq-bJCB36hn7ORnBkiM57A26f4Gg1rJCoADawrc355ajeHIdNpWBUs/s1600-h/4332615515_a1bc43c19d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTrXFjETFhY5J6C4Zim71PBAbc_K4aLw2xEMM4ppSME_83az-Zli8Eu6io20kIhSjG58X22ermunYP930amlqS-Orq-bJCB36hn7ORnBkiM57A26f4Gg1rJCoADawrc355ajeHIdNpWBUs/s320/4332615515_a1bc43c19d.jpg" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKZHaogA9xRvwIihOR5hMiyemJWinY7UP2RnvCrHYZvEykWbg_cRgH3juDmfZB5NnwgAnyAvBNNgjiVCIsABcxEoGVRcU5JdZc8JiXdqhISRSR-dcj2EidPaZmXFGxB6soQ63vzt8UAhP/s1600-h/4333356400_646c52272f.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKZHaogA9xRvwIihOR5hMiyemJWinY7UP2RnvCrHYZvEykWbg_cRgH3juDmfZB5NnwgAnyAvBNNgjiVCIsABcxEoGVRcU5JdZc8JiXdqhISRSR-dcj2EidPaZmXFGxB6soQ63vzt8UAhP/s320/4333356400_646c52272f.jpg" /></a> </div><div class="separator" style="clear: both; text-align: center;">Some of the stuff I baked :) </div><div class="separator" style="clear: both; text-align: center;">(baklava recipe coming soon!) </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYEMA2qc-qDR6Bikz8ckai_LkUFH-i47RhItIQYNKR_8xd0V8G0AGjlwTtF6qg0SCn4vbOIywjTNugAiSDH3nUEdFr6ANIxRKDEyme8oZaPDv1M8dOri5U-x8_aUk8ZzxEuJsGvZvTK34q/s1600-h/4333356468_57dec33d9a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYEMA2qc-qDR6Bikz8ckai_LkUFH-i47RhItIQYNKR_8xd0V8G0AGjlwTtF6qg0SCn4vbOIywjTNugAiSDH3nUEdFr6ANIxRKDEyme8oZaPDv1M8dOri5U-x8_aUk8ZzxEuJsGvZvTK34q/s320/4333356468_57dec33d9a.jpg" /></a></div><br />
And a recipe to leave you with:<br />
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Apricot Almond Cookies<br />
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These are a cross between these vegan cookies that I get at the cafe I always go to for studying in, and the east coast oatcakes that seem to be available at every cafe in Nova Scotia but none here. The cookies themselves are big, thick, and chewy. Nom nom nom. And they don't skimp on the apricots, either.<br />
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1 cup quick oats<br />
1 cup whole what flour<br />
1/3 cup oat brain<br />
1/3 cup flax meal <br />
1/4 teaspoon sea salt<br />
1/2 teaspoon baking soda<br />
1/2 cup vegetable shortening (I use earth balance)<br />
1/2 cup agave nectar<br />
1/2 cup almond milk <br />
1 teaspoon vanilla<br />
1/2 cup slivered almonds<br />
1 cup chopped dried apricots<br />
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Preheat the oven to 350 degrees. Spray or grease a cookie sheet and set aside. Mix together the dry ingredients (oats - baking soda). Then chop up the shortening and mix it in, smushing it with your fingers to blend as well as possible. Add the agave, milk and vanilla, mixing with a wooden spoon. Then fold in the almonds and apricots. Shape into small patties, place on cookie sheet, and bake for 12-15 minutes. Makes ~12 cookies.Angelahttp://www.blogger.com/profile/16920278129112050041noreply@blogger.com3tag:blogger.com,1999:blog-3116673187273126742.post-52871228163137433112010-02-02T07:27:00.000+09:002010-02-02T07:35:51.704+09:00Vancouver Vegan Bake Sale for Haiti!<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Busy busy times, but with good reason:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlRr6T6XfSCyZGs1JX4OL1a30EaxG63pjMEwvlWQJv9kwsCdM29GFykcRYkxEM-mWku_R54bm4HK4l4Q524dIcxlHkEe4yelWEu4Us2PNzNExuEL0kZMsQ7jGr2Nq1S9DakTwpbp1NFHeB/s1600-h/Haiti+Benefit+Poster.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlRr6T6XfSCyZGs1JX4OL1a30EaxG63pjMEwvlWQJv9kwsCdM29GFykcRYkxEM-mWku_R54bm4HK4l4Q524dIcxlHkEe4yelWEu4Us2PNzNExuEL0kZMsQ7jGr2Nq1S9DakTwpbp1NFHeB/s640/Haiti+Benefit+Poster.jpg" width="412" /></a> </div><div class="separator" style="clear: both; text-align: left;">(like the poster? I designed it! :D)</div><div class="separator" style="clear: both; text-align: left;">(although I admit that it doesn't look so good with the blog background) </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The organization for this event has been amazing, everyone has been so helpful and trusting. It's one of those times when you start to feel like there still is a lot of goodness in the world. </div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;">I'm baking my 'famous' avocado <a href="http://pistachiorose.blogspot.com/2009/06/vegan-nanaimo-bars-margarine-free.html">nanaimo bars</a>, baklava, cinnamon buns, and more (haven't totally decided yet). It's going to be awesome!</div>Angelahttp://www.blogger.com/profile/16920278129112050041noreply@blogger.com3tag:blogger.com,1999:blog-3116673187273126742.post-55750380997073833572010-01-12T13:57:00.000+09:002010-01-12T14:00:05.857+09:00New Year's Eve Dinner<div class="separator" style="clear: both; text-align: center;"><br />
</div>Goodness, this is not a good start to the new year! I meant to post this much earlier, alas.<br />
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I made a small dinner for a dear friend and myself. <br />
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyy3o14Xhi07oetHeBbBLLrWeDCKqYPV_sDyJJDjf21Z7axe8O3w6w4SjyWvqrV9_o8qkf1Gsow-6jqOSGU88WUOycA1H84yQESvh7bqnECWKwk19fKG7hk2YeNKwF7Uru5xvSculmWYPz/s1600-h/SDC15054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyy3o14Xhi07oetHeBbBLLrWeDCKqYPV_sDyJJDjf21Z7axe8O3w6w4SjyWvqrV9_o8qkf1Gsow-6jqOSGU88WUOycA1H84yQESvh7bqnECWKwk19fKG7hk2YeNKwF7Uru5xvSculmWYPz/s320/SDC15054.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;">Buckwheat crepes with almond tofu ricotta, mushrooms and spinach, and some potato leek & dill soup as well. And a simple greens salad. Yum yum yum. <br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikvnx6qpKLsKxM_0Qmf1PGefna0izeUWGz1uOknmFqh2UeBEdPY7S1-tTPNqKWSndSymvhzi3oREiwVSkB8QM8u8aPk7wCYUW0eh4ccHAoFbwwTMnxKgZCP_QT9A3J__XMwf0hgpcoFKrk/s1600-h/SDC15057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikvnx6qpKLsKxM_0Qmf1PGefna0izeUWGz1uOknmFqh2UeBEdPY7S1-tTPNqKWSndSymvhzi3oREiwVSkB8QM8u8aPk7wCYUW0eh4ccHAoFbwwTMnxKgZCP_QT9A3J__XMwf0hgpcoFKrk/s320/SDC15057.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">My friend followed me around with his camera while I cooked, I guess it made me feel less dorky to be taking pictures of our food. Here I am (in part), serving it up. <br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEids35nfPORpLVUvQ5NJR8oksWbAX0pECyfUdQqgBCZo4ZIWMrHrQ-67gRnYZvj6gNVVrDWBmqksKj211ekG3OcOE46AQxhytos5MDabItpSI_IXqInkHvrXBAG49TMrxqrm4XwRiNy8Lli/s1600-h/SDC15045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEids35nfPORpLVUvQ5NJR8oksWbAX0pECyfUdQqgBCZo4ZIWMrHrQ-67gRnYZvj6gNVVrDWBmqksKj211ekG3OcOE46AQxhytos5MDabItpSI_IXqInkHvrXBAG49TMrxqrm4XwRiNy8Lli/s320/SDC15045.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;">And for dessert, baklava! I used the recipe from Extraveganza, except I subbed half the walnuts for pistachios and omitted the lemon zest, adding some rosewater instead (did you know that pistachios and rosewater are my favourite?!)<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIA-RaI6CA14rz-MEFYDvQICMBEu9Ea1R8kSafZGDSoqtZLxAKjtTzb98z6UrLBUahmFzuagXb8oUtmBWWPNCDUD-L3-BVlMoncyZyHHRe_gTe4j4_UM6wJK4ImQDrm4T-MMmZ7P6ob0Ao/s1600-h/P1010569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIA-RaI6CA14rz-MEFYDvQICMBEu9Ea1R8kSafZGDSoqtZLxAKjtTzb98z6UrLBUahmFzuagXb8oUtmBWWPNCDUD-L3-BVlMoncyZyHHRe_gTe4j4_UM6wJK4ImQDrm4T-MMmZ7P6ob0Ao/s320/P1010569.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;">Check out the nutty flaky deliciousness! Mmmm... <br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoTdpWCHfvX7poQlV1jkAabz9o9GqPhqe9fV003c8KLn08i30DOd3McFynIVTSs82G4BblrD4c8kJdVPZJ8UfrqcpSw2hZ0nY5nlUiLm26mQbjWNKO7B565h5ZCz2MVBA0PrbxO5ZkoIc2/s1600-h/P1010566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoTdpWCHfvX7poQlV1jkAabz9o9GqPhqe9fV003c8KLn08i30DOd3McFynIVTSs82G4BblrD4c8kJdVPZJ8UfrqcpSw2hZ0nY5nlUiLm26mQbjWNKO7B565h5ZCz2MVBA0PrbxO5ZkoIc2/s320/P1010566.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;">And there was also mulled pomegranate juice. No alcohol for us.<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK1pxJAQvm5eCy4TtdFLs5X10w2b7DRqJE0dBNLrLBgCfpdIxQ7I7ix7dcadluZR_HV3G-50xdTqo6cWKF99e5HYfeh1Kz8_x9YidMdfNqnFx7Mvby88UWOI1STtvsrEVdlRgtjBd-oMSb/s1600-h/SDC15063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK1pxJAQvm5eCy4TtdFLs5X10w2b7DRqJE0dBNLrLBgCfpdIxQ7I7ix7dcadluZR_HV3G-50xdTqo6cWKF99e5HYfeh1Kz8_x9YidMdfNqnFx7Mvby88UWOI1STtvsrEVdlRgtjBd-oMSb/s320/SDC15063.JPG" /></a><br />
</div>Angelahttp://www.blogger.com/profile/16920278129112050041noreply@blogger.com4tag:blogger.com,1999:blog-3116673187273126742.post-67551335882048314172010-01-02T05:28:00.000+09:002010-01-02T05:33:41.278+09:00Christmas CakeI made this one for Christmas day dinner. Sacher torte with fruity and nutty undertones, filled with apricot jam, topped with a layer of chocolate ganache and then spread with coconut whipped cream. I just slightly modified a bunch of recipes on the net.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFIu8LZivGhMSeH5sbC-3zdTzOMKCLbIp7fh5MjJb2Zc0WkdAD73ZvBnQhnc1kAqUKjCzactLf3nUb-kC19Ct8qBizxNNCBluL4AqATdi0VZzae4dwCLS0n_h_Hg0nzxHnap46vIo0-A60/s1600-h/christmas+cake.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFIu8LZivGhMSeH5sbC-3zdTzOMKCLbIp7fh5MjJb2Zc0WkdAD73ZvBnQhnc1kAqUKjCzactLf3nUb-kC19Ct8qBizxNNCBluL4AqATdi0VZzae4dwCLS0n_h_Hg0nzxHnap46vIo0-A60/s400/christmas+cake.JPG" alt="" id="BLOGGER_PHOTO_ID_5421872189251672930" border="0" /></a><br />Happy New Year's everyone! More about New Year's later.Angelahttp://www.blogger.com/profile/16920278129112050041noreply@blogger.com1tag:blogger.com,1999:blog-3116673187273126742.post-37441861933965441732010-01-01T06:40:00.000+09:002010-01-01T06:57:29.696+09:00Christmas Buns<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirvNOZarIW6U3n3wicpsHnJ-3sGD_TDpFOzguQ3pRCMMXXMwbaHkXMrhazeDsT_d6DFgZ3rFfOGZlXzAWhxG6Vr7xtTw0Lb7n78MJ9yKiTGnlXrdHP4Te-agZZqkSNwqXUASX7eXQ4WyeD/s1600-h/buns1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirvNOZarIW6U3n3wicpsHnJ-3sGD_TDpFOzguQ3pRCMMXXMwbaHkXMrhazeDsT_d6DFgZ3rFfOGZlXzAWhxG6Vr7xtTw0Lb7n78MJ9yKiTGnlXrdHP4Te-agZZqkSNwqXUASX7eXQ4WyeD/s400/buns1.JPG" alt="" id="BLOGGER_PHOTO_ID_5421520705472364994" border="0" /></a>
<br /><meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 2008"> <meta name="Originator" content="Microsoft Word 2008"> <link rel="File-List" href="file://localhost/Users/angelaenman/Library/Caches/TemporaryItems/msoclip/0clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal.dotm</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>284</o:Words> <o:characters>1622</o:Characters> <o:company>UBC</o:Company> <o:lines>13</o:Lines> <o:paragraphs>3</o:Paragraphs> <o:characterswithspaces>1991</o:CharactersWithSpaces> <o:version>12.256</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin-top:0cm; margin-right:0cm; margin-bottom:10.0pt; margin-left:0cm; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} a:link, span.MsoHyperlink {mso-style-noshow:yes; color:blue; text-decoration:underline; text-underline:single;} a:visited, span.MsoHyperlinkFollowed {mso-style-noshow:yes; color:purple; text-decoration:underline; text-underline:single;} @page Section1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin-top:0cm; mso-para-margin-right:0cm; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0cm; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <!--StartFragment-->I’ve been cooking and baking up a storm since the winter break started, but a bit lazy on the posting part. But there’s more to come, I assure you! I few days before Christmas, I woke up craving cinnamon buns for breakfast (hey, it’s the holidays!). Fortunately I found <a href="http://seitanismymotor.wordpress.com/2008/10/24/knb/">Mihl’s recipe</a> featuring (as you must already know, my favourite spice) cardamom! They were quick (apart from the rising time) easy to make, and delicious. After eating and sharing that batch of the little goodies, I decided to play around with the recipe and make another batch for my friend whom I was to see on Christmas eve. Here’s my modified version, which is lovely (if I do say so myself) but be sure to try the <a href="http://seitanismymotor.wordpress.com/2008/10/24/knb/">original recipe</a> too!
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFBCzQRH25NEZmcHxHT03tYe8DMYquM4HzC9pXdB5TUgdVesDPKJMManBIF0mptY5J2hVXwBmJ1xle9GHFtYP3DlZgIYql8eITcgeJa7VpYUZBSO3A1VWV1Npfviwm5U4I9fTTruZtzhu_/s1600-h/buns2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 289px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFBCzQRH25NEZmcHxHT03tYe8DMYquM4HzC9pXdB5TUgdVesDPKJMManBIF0mptY5J2hVXwBmJ1xle9GHFtYP3DlZgIYql8eITcgeJa7VpYUZBSO3A1VWV1Npfviwm5U4I9fTTruZtzhu_/s320/buns2.JPG" alt="" id="BLOGGER_PHOTO_ID_5421520522167256354" border="0" /></a><p style="font-weight: bold;" class="MsoNormal"></p><p class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><o:p></o:p><span style="font-weight: bold;">Christmas Buns</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; font-weight: bold;">
<br /></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; font-weight: bold;">Dough:</p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; font-weight: bold;">1 ½ cups flour</p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; font-weight: bold;">¼ cup whole wheat flour</p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; font-weight: bold;">¼ cup almond meal</p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; font-weight: bold;">1 teaspoon cardamom</p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; font-weight: bold;">1/3 cup margarine</p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; font-weight: bold;">½ cup almond milk</p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; font-weight: bold;">½ package active dry yeast</p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; font-weight: bold;">zest of 2 clementines or mandarins</p><p class="MsoNormal" style="margin-bottom: 0.0001pt; font-weight: bold;">
<br /></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; font-weight: bold;">Filling:</p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; font-weight: bold;">2 tablespoons margarine</p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; font-weight: bold;">2 tablespoons brown sugar</p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; font-weight: bold;">1 teaspoon cinnamon</p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; font-weight: bold;">½ teaspoon cardamom</p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; font-weight: bold;">¼ cup dried cranberries</p><p class="MsoNormal" style="margin-bottom: 0.0001pt; font-weight: bold;">
<br /></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; font-weight: bold;">Melt the margarine in a small saucepan, add the almond milk, then remove from heat and allow to cool. Meanwhile, combine flours, almond meal and cardamom in a bowl. Add yeast to the still-slightly-warm saucepan mixture and let sit for 5 minutes. Then add the clementine zest and combine with the dry ingredients. Knead dough for 5-10 minutes, then transfer to a bowl, cover and let rise for at least half an hour.</p><p class="MsoNormal" style="margin-bottom: 0.0001pt; font-weight: bold;">
<br /></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; font-weight: bold;">When dough is risen, mix all of the filling ingredients together, except the cranberries. Preheat oven to 400 degrees and oil a baking sheet. Roll the dough into a rectangle (the bigger the better, but this stuff isn’t easy to roll out). Spread filling on top, then sprinkle with cranberries. Now roll into a log and cut into 10 pieces. Place rolls on the baking sheet and let rise for another half hour. Pop it into the oven and bake for 10-15 minutes. Enjoy!</p> <!--EndFragment--><!--EndFragment--> <p></p>Angelahttp://www.blogger.com/profile/16920278129112050041noreply@blogger.com0tag:blogger.com,1999:blog-3116673187273126742.post-28465784666580058402009-10-12T11:45:00.000+09:002009-10-12T14:34:39.640+09:00Vegan Dobos Torte (for my birthday)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAZtlIIy_Ol3QL4p1hBRMTEEJGgSWZ5DyfSU_vl8ob9feEo2BQa7ADpAdIvI3s8wVlKqf4oPzANSwLfwGng_IgFreEJphWmu9qqbH23wEKHwPcmkSAcj4KwxIag-hpYMbxcVFHrVRJI_8J/s1600-h/P1010398.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 306px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAZtlIIy_Ol3QL4p1hBRMTEEJGgSWZ5DyfSU_vl8ob9feEo2BQa7ADpAdIvI3s8wVlKqf4oPzANSwLfwGng_IgFreEJphWmu9qqbH23wEKHwPcmkSAcj4KwxIag-hpYMbxcVFHrVRJI_8J/s400/P1010398.JPG" alt="" id="BLOGGER_PHOTO_ID_5391541003041756386" border="0" /></a><br />I came across <a href="http://cafechocolada.blogspot.com/2008/04/dobos-torte.html">this dobos torte recipe</a> many months ago, and I could not wait to veganize it. I have no Hungarian roots, and my version is probably nothing like the original, but I don’t care, dammit! I waited to for a special excuse to make it (could I justify making a 10-layer cake and have to eat it all myself? Nope), and that excuse turned out to be my birthday. This cake requires a lot of patience to make, but is it ever worth it!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnB9UfLewDy4ZwjbsDzIJ1tTzF0Li9bLqEp7cLbxbDkyuNWfOws_ZEbSr7yFG2m2ZUZ1PNwlODKVpcQBOk4WBtVvUdpE2Vbt-Qlq1Idclt15YttR3J87EXz80eDLk9ZFHACDRkHrU-2ygH/s1600-h/P1010418.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 241px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnB9UfLewDy4ZwjbsDzIJ1tTzF0Li9bLqEp7cLbxbDkyuNWfOws_ZEbSr7yFG2m2ZUZ1PNwlODKVpcQBOk4WBtVvUdpE2Vbt-Qlq1Idclt15YttR3J87EXz80eDLk9ZFHACDRkHrU-2ygH/s320/P1010418.JPG" alt="" id="BLOGGER_PHOTO_ID_5391542575489859746" border="0" /></a><span style="font-weight: bold;"><br />Vegan Dobos Torte</span> <span style="font-weight: bold;"><br /><br />The cake (adapted from </span><a style="font-weight: bold;" href="http://veganfeastkitchen.blogspot.com/2009/01/vegan-scottish-sherry-trifle-vegan.html">Bryanna Clark Grogan's vegan sponge cake recipe</a><span style="font-weight: bold;">):</span> <span style="font-weight: bold;"><br />7 tablespoons powdered egg replacer</span><br /><span style="font-weight: bold;">1 ½ cups cold water</span> <span style="font-weight: bold;"><br />3 cups flour</span> <span style="font-weight: bold;"><br />3 teaspoons baking powder</span><br /><span style="font-weight: bold;">1 teaspoon salt</span> <span style="font-weight: bold;"><br />2 ½ cups cane sugar</span><br /><span style="font-weight: bold;">1 1/4 cup soy milk</span><br /><span style="font-weight: bold;">4 tablespoons canola oil</span><br /><span style="font-weight: bold;">2 teaspoons vanilla</span> <span style="font-weight: bold;"><br />½ teaspoon almond extract</span> <span style="font-weight: bold;"><br /><br />The icing:</span> <span style="font-weight: bold;"><br />1 cup earth balance</span> <span style="font-weight: bold;"><br />1 cup cocoa powder</span><br /><span style="font-weight: bold;">5 cups powdered sugar</span><br /><span style="font-weight: bold;">1/3-1/2 cup soymilk</span><br /><span style="font-weight: bold;">3 teaspoons vanilla</span><br /><span style="font-weight: bold;">½ teaspoon almond extract</span> <span style="font-weight: bold;"><br /><br />The caramel:</span> <span style="font-weight: bold;"><br />1 scant cup cane sugar</span><br /><span style="font-weight: bold;">2 tablespoons earth balance</span><br /><span style="font-weight: bold;">2 tablespoons lemon juice</span><br /><br /><span style="font-weight: bold;">First make the cake. Preheat the oven to 400 degrees. In a deep bowl, combine the egg replacer powder and the water and whip it (I used a hand blender) for almost 10 minutes, until it’s very frothy and begins to form peaks. Now mix the flour, baking powder, and salt in a large bowl. In a separate bowl, mix the sugar, milk, oil, and extracts really well (I used a hand blender for this, too). Pour the wet ingredients (but not the egg replacer) into the dry and mix just until combined. Fold in the egg replacer froth and mix as little as possible (just enough to make it homogenous). Now it’s baking time. I must confess that I had a bunch of aluminum cake pans with me, so I sprayed 10 of them and divided the batter amongst the 10 pans right off, baking three at a time. You could do less, or use three pans and wash them after each bake, but I guess I had it easy. Each pan went in for about 10 minutes, until the edges were ever-so-slightly golden. Then I set the cakes between layers of damp paper towel to keep them from drying out.</span> <span style="font-weight: bold;"><br /><br />While the cakes are baking, prepare the icing. Cream the earth balance for a bit, then add the cocoa and mix well. Add the powdered sugar in 1-cup increments, mixing well and adding some soy milk between each cup. Now add the extracts and blend well.</span><br /><br /><span style="font-weight: bold;">Slice the last cake layer in 16 portions, and be sure to create some space between each slice. Now prepare the caramel. Melt the cane sugar in a small saucepan over high heat (this is quite amazing to see if you’ve never melted sugar by itself). Remove from heat, add the earth balance and lemon juice, and put back on heat until everything dissolves and becomes uniform. Pour over the portioned-out cake layer, and allow to set.</span><br /><br /><span style="font-weight: bold;">Now it’s assembly time! Stack up the plain cake layers with icing in between (be economical with that icing) and on the sides. Spread icing on top, then pipe sixteen little flowers around the circumference. Split up the sixteen caramelized portions and arrange them on top, with one portion over each flower and angled slightly. Now pipe a big flower in the middle, and you’re done!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyFPc8nkEaa484TcMHDaf1yZ4GPZZ1oNZJoinJkFPf4PYBOwHCiXqemD0pf30IIZAH6r_3wfCaXhzaPZj5b3E3DKaqe6xK-opj_MYetIhDUtikeFgNh0AvJqocOL7PXY49uEHb754EwxNb/s1600-h/P1010405.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 176px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyFPc8nkEaa484TcMHDaf1yZ4GPZZ1oNZJoinJkFPf4PYBOwHCiXqemD0pf30IIZAH6r_3wfCaXhzaPZj5b3E3DKaqe6xK-opj_MYetIhDUtikeFgNh0AvJqocOL7PXY49uEHb754EwxNb/s400/P1010405.JPG" alt="" id="BLOGGER_PHOTO_ID_5391542398760108210" border="0" /></a>Angelahttp://www.blogger.com/profile/16920278129112050041noreply@blogger.com5tag:blogger.com,1999:blog-3116673187273126742.post-3699128345856406482009-10-01T03:50:00.000+09:002009-10-01T03:53:23.064+09:00Butternut Cashew Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjg0icq2rAhcbpeZEs2mktdbPmjT9B9AEjZygl-ydoa95GYwj8LbQNPpwnCLJI4iV3z4O1V88H0qo78i8F7yydBOUXkNT1V4f2xpc6Kjzv0FNjvRoormfgBX9_HzEOBImy-jR4OzU7F5Dj/s1600-h/bc+pie.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 273px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjg0icq2rAhcbpeZEs2mktdbPmjT9B9AEjZygl-ydoa95GYwj8LbQNPpwnCLJI4iV3z4O1V88H0qo78i8F7yydBOUXkNT1V4f2xpc6Kjzv0FNjvRoormfgBX9_HzEOBImy-jR4OzU7F5Dj/s400/bc+pie.JPG" alt="" id="BLOGGER_PHOTO_ID_5387335037225033810" border="0" /></a><br />This was adapted from this <a href="http://blog.fatfreevegan.com/2007/11/double-layer-pumpkin-cheesecake.html">recipe</a>. It looks great and super-delicious, but in my own cooking I prefer to use more whole ingredients than things like tofutti cream cheese, and why should pumpkin have all the fun, anyway? And from a can, nevertheless. I realized that I could steam and blend chunks of peeled squash, then keep the puree in portions in the freezer to use whenever I want it. Cheap and local, yo!<br /><br /><span style="font-weight: bold;">Butternut Cashew Pie</span><br /><br /><span style="font-weight: bold;">1 ½ cups raw cashews, soaked overnight and drained</span><br /><span style="font-weight: bold;">4 tablespoons oil</span><br /><span style="font-weight: bold;">½ cup cane sugar</span><br /><span style="font-weight: bold;">2 tablespoons arrowroot</span><br /><span style="font-weight: bold;">2 tablespoons lemon juice</span><br /><span style="font-weight: bold;">1 teaspoon vanilla</span><br /><span style="font-weight: bold;">1 pinch salt</span><br /><br /><span style="font-weight: bold;">½ cup butternut puree (made by steaming chunks butternut squash and blending)</span><br /><span style="font-weight: bold;">3 tablespoons cane sugar</span><br /><span style="font-weight: bold;">½ teaspoon cinnamon</span><br /><span style="font-weight: bold;">¼ teaspoon ground ginger</span><br /><span style="font-weight: bold;">¼ teaspoon nutmeg</span><br /><br /><span style="font-weight: bold;">1 unbaked pie crust (had a graham crust kicking around, but use whatever you want)</span><br /><br /><span style="font-weight: bold;">Preheat oven to 350 degrees. Process the cashews and oil as finely as possible. Add the sugar, arrowroot, lemon juice, vanilla and salt, blending until smooth. Remove 1 cup of the mixture and spread over the bottom of the pie crust. Add the remaining ingredients to the food processor and blend until smooth. Spread this evenly over the cashew layer. Bake for about an hour – if a knife inserted in the center comes out clean, it’s done.</span>Angelahttp://www.blogger.com/profile/16920278129112050041noreply@blogger.com5tag:blogger.com,1999:blog-3116673187273126742.post-59003727847308457492009-10-01T03:45:00.000+09:002009-10-01T03:49:59.672+09:00Curried Adzuki-Edamame Stuffed Kabocha SquashI love fall. I absolutely love it. When the air feels crisp and you can hear the wind through the trees and colored leaves falling. Cheesy as that sounds, I just love it.<br /><br />A few weeks ago I got a little over-excited at a farm market and bought six squashes, with no idea as to what to do with them. I knew I would come up with something. Then this weekend, I woke up in the morning and it felt like a particularly autumn-y day, and I thought to myself: “I’m going to make a curried stuffed squash today, and maybe also a squash pie (see other post for the pie recipe). And I felt so healthy and balanced in making and eating it. Sometimes there are more important things than school…<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibNRXqFzadtuMucNxy9xhicMBepRStbDxG-u6ETLZUPMSGplTJqSpEJdUAaXXtEyntlNp4cR9OldC23hUG1_u7zlG6yw991aIZgcy6sc4cy7eSMq6ZTPphOM0SRFOjWEChpUOx3QB2_beM/s1600-h/squash.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 298px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibNRXqFzadtuMucNxy9xhicMBepRStbDxG-u6ETLZUPMSGplTJqSpEJdUAaXXtEyntlNp4cR9OldC23hUG1_u7zlG6yw991aIZgcy6sc4cy7eSMq6ZTPphOM0SRFOjWEChpUOx3QB2_beM/s400/squash.JPG" alt="" id="BLOGGER_PHOTO_ID_5387334083275407058" border="0" /></a><br /><span style="font-weight: bold;">Curried Adzuki-Edamame Stuffed Kabocha Squash</span><br /><br /><span style="font-weight: bold;">1 large kabocha squash, seeded and quartered</span><br /><br /><span style="font-weight: bold;">2 tablespoons vegetable oil</span><br /><span style="font-weight: bold;">1 teaspoon mustard seeds</span><br /><span style="font-weight: bold;">1 small onion, diced small</span><br /><span style="font-weight: bold;">2 cloves garlic, minced</span><br /><span style="font-weight: bold;">1 teaspoon fresh ginger, minced</span><br /><span style="font-weight: bold;">1 teaspoon curry powder</span><br /><span style="font-weight: bold;">1 teaspoon turmeric</span><br /><span style="font-weight: bold;">1 teaspoon cumin</span><br /><span style="font-weight: bold;">½ teaspoon coriander</span><br /><span style="font-weight: bold;">¼ teaspoon cinnamon</span><br /><span style="font-weight: bold;">¼ teaspoon cardamom</span><br /><span style="font-weight: bold;">1 pinch ground cloves</span><br /><span style="font-weight: bold;">1 pinch asafetida/hing (optional)</span><br /><span style="font-weight: bold;">¾ teaspoon salt</span><br /><span style="font-weight: bold;">2 large tomatoes, diced small</span><br /><span style="font-weight: bold;">1 sweet red pepper, seeded and diced small</span><br /><span style="font-weight: bold;">1 cup shelled edamame</span><br /><span style="font-weight: bold;">1 cup adzuki beans, soaked overnight</span><br /><span style="font-weight: bold;">1 cup brown rice, soaked overnight</span><br /><span style="font-weight: bold;">3 cups water (or more, as needed)</span><br /><br /><span style="font-weight: bold;">Preheat oven to 375 degrees. In a medium-sized pot, fry the oil and mustard seeds together over medium heat until the seeds start to pop. Add the onions and fry for a couple of minutes. Add the garlic, ginger, spices and salt. Fry for a minute or so, then add the tomatoes and pepper and fry for a couple of minutes more. Add the edamame, adzuki beans, rice and water, stir a little, then increase the heat to high and allow to boil. Cover and reduce heat to simmer, and cook for about 35 minutes, adding more water if the mixture gets too dry. Meanwhile, prepare the squash. Place pieces face-down on a greased baking sheet, and bake until the filling mixture is ready. Take the squash out, flip it so the skins are on the bottom, and scoop as much of the filling as you can into the middle of each squash portion, place bake into the oven, and bake for about 30 minutes more. Enjoy!</span>Angelahttp://www.blogger.com/profile/16920278129112050041noreply@blogger.com0tag:blogger.com,1999:blog-3116673187273126742.post-25237381482047234192009-09-27T14:53:00.000+09:002009-09-27T15:25:29.582+09:00Black Bean Brownies with Pumpkin Seeds<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyZCeHe9GqG5afawF1AUaayFDEobW8cC8FDt5utMNhGwq1S1qDDOg6GhCFJ85g2ER04NHLhmP5rnxSN5Vtrd4OsOWNASV38x7uvOJBZq2UfMJiaV-af6vPpEYH9pC7QOmNcGd2N9ftqx_Z/s1600-h/beanbrownie2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 218px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyZCeHe9GqG5afawF1AUaayFDEobW8cC8FDt5utMNhGwq1S1qDDOg6GhCFJ85g2ER04NHLhmP5rnxSN5Vtrd4OsOWNASV38x7uvOJBZq2UfMJiaV-af6vPpEYH9pC7QOmNcGd2N9ftqx_Z/s400/beanbrownie2.JPG" alt="" id="BLOGGER_PHOTO_ID_5386028772907447122" border="0" /></a><br />I got my blood tested recently (as every good little vegan should) and it turns out that I'm low on iron. Not anemic, but low. So I've been doing a little research on plant foods that are especially good iron sources and incorporating them into my diet more, and also supplementing (hellloooo spirulina, you are my new best friend and I think you're amazing). These brownies are an example of this - they've got black beans, dates, black-strap molasses and pumpkin seeds, all of which are very good iron sources. And the fact that they're pretty damn yummy helps as well.<br /><br /><span style="font-weight: bold;">Black Bean Brownies with Pumpkin Seeds</span><br /><br /><span style="font-weight: bold;">1 can black beans, rinsed and drained</span> <span style="font-weight: bold;"><br />2 bananas</span><br /><span style="font-weight: bold;">1/3 cup dates, simmered in enough water to just cover the bottom of a small saucepan until soft</span> <span style="font-weight: bold;"><br />3 tablespoons sugar</span> <span style="font-weight: bold;"><br />2 tablespoons black-strap molasses</span><br /><span style="font-weight: bold;">1/4 cup cocoa</span> <span style="font-weight: bold;"><br />1 tablespoon cinnamon</span> <span style="font-weight: bold;"><br />1 teaspoon vanilla</span> <span style="font-weight: bold;"><br />1 pinch salt</span> <span style="font-weight: bold;"><br /></span><span style="font-weight: bold;">1/2 cup oats</span> <span style="font-weight: bold;"><br />1/4 cup raw pumpkin seeds</span> <span style="font-weight: bold;"><br />1/4 cup chocolate chips</span> <span style="font-weight: bold;"><br /><br />Preheat oven to 350 degrees. Spray or oil an 8 x 8 square baking pan. Place all ingredients except oats, pumpkin seeds and chocolate chips in a food processor and process until very smooth. Add the oats and process until well incorporated. Fold in the pumpkin seeds and chocolate chips. Pour into baking pan and smooth out surface with a spatula or something. Bake for 35-40 minutes. Let cool, cut into squares, and refrigerate. Enjoy!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMp7FlZPFNa70rwObR75xzVLbQxwmQjIkbH1ENNItcTEDT-7zRWtiDHbnHzqr0o9XmYgC5HpX9cRAXHJBhAihw5BVH0l9bXFnClA9sx1HVUy2_4pjSDWnyJp7O8SDowWmfMP_DSSzbozg5/s1600-h/beanbrownie1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 346px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMp7FlZPFNa70rwObR75xzVLbQxwmQjIkbH1ENNItcTEDT-7zRWtiDHbnHzqr0o9XmYgC5HpX9cRAXHJBhAihw5BVH0l9bXFnClA9sx1HVUy2_4pjSDWnyJp7O8SDowWmfMP_DSSzbozg5/s400/beanbrownie1.JPG" alt="" id="BLOGGER_PHOTO_ID_5386028920860513426" border="0" /></a><br />They really taste best cold - fudgy and delicious!Angelahttp://www.blogger.com/profile/16920278129112050041noreply@blogger.com5tag:blogger.com,1999:blog-3116673187273126742.post-8477540819442772752009-09-04T13:49:00.000+09:002009-09-04T14:18:56.912+09:00Olive Biscuits<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcPVx82Z8s3wzVg0SH6mz30HErO4_kVOZCw0s45XRWEKzRS47s8obehekPzmZ1NAWBDFh2RGeBERyWxEnOC_Jbp1WLAh-3x4REiVVynqXyhRyVJ2D2-nq3V7Q-Czad0WvbGXQTwJFOYNt2/s1600-h/olivebiscuit1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 328px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcPVx82Z8s3wzVg0SH6mz30HErO4_kVOZCw0s45XRWEKzRS47s8obehekPzmZ1NAWBDFh2RGeBERyWxEnOC_Jbp1WLAh-3x4REiVVynqXyhRyVJ2D2-nq3V7Q-Czad0WvbGXQTwJFOYNt2/s400/olivebiscuit1.JPG" alt="" id="BLOGGER_PHOTO_ID_5377472925149852002" border="0" /></a><br />I've been busy these past couple of weeks, finishing up my summer job, doing teaching assistant work, and getting ready to go back to school. I really really hope I can manage to keep up this blog during the school year!<br /><br />I've also been experimenting with making savoury baked goods, inspired by recipes <a href="http://havecakewilltravel.com/2008/12/31/spicy-chick-wheat-savory-muffins/">like</a> <a href="http://tofufortwo.net/2009/07/24/savoury-muffins/">these</a>. I figure they're a good way to satisfy my baking monkey and make good and healthy snacks and additions to bagged lunches. So far all of my attempts at savoury muffins have failed miserably, but I'm still working on it. And then I decided to try savoury biscuits and came up with these, based on <a href="http://www.yogurtland.com/2006/11/26/olive-biscuits/">this recipe</a>. They were a great success!<br /><br /><span style="font-weight: bold;">Olive Biscuits</span><br /><br /><span style="font-weight: bold;">2 - 2 ½ cups white flour</span><br /><span style="font-weight: bold;">1 cup whole wheat pastry flour</span><br /><span style="font-weight: bold;">2 teaspoons baking powder</span><br /><span style="font-weight: bold;">2 teaspoons flax meal mixed with 6 tablespoons water</span><br /><span style="font-weight: bold;">1 ¼ cups soy yogurt + extra for brushing on the tops of the biscuits</span><br /><span style="font-weight: bold;">¾ cup olive oil</span><br /><span style="font-weight: bold;">1 cup kalamata olives, chopped</span><br /><span style="font-weight: bold;">5 stalks green onion, thinly sliced</span><br /><span style="font-weight: bold;">1 handful fresh mint, finely chopped</span><br /><br /><span style="font-weight: bold;">Preheat oven to 375 degrees. Spray one large baking sheet or two smaller ones, and set aside. In a large bowl, sift together the flours (starting with 2 cups white) and baking powder. Make a well in the middle and add all remaining ingredients. Mix and then knead the dough until it is soft and workable, adding up to ½ cup flour to get the right consistency. Shape into small balls (about ¼ cup’s worth of dough), place on the baking sheet, brush with yogurt, and bake for about 30 minutes, until golden on top.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJkLrwhBiWfVqNzGktMVwonjBJizk9HzGJnPLlHl9cQnO2toJw7-HgxEpJ_uSW3JB5jjFfFj9X5gj7tRWAad_Xen8-41FORdwQS-rn7owh69pyLDdzrMLY5LjxI_XwiDAOBrVmgvlCX8L/s1600-h/olivebiscuit2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 203px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJkLrwhBiWfVqNzGktMVwonjBJizk9HzGJnPLlHl9cQnO2toJw7-HgxEpJ_uSW3JB5jjFfFj9X5gj7tRWAad_Xen8-41FORdwQS-rn7owh69pyLDdzrMLY5LjxI_XwiDAOBrVmgvlCX8L/s400/olivebiscuit2.JPG" alt="" id="BLOGGER_PHOTO_ID_5377473035630241458" border="0" /></a>Angelahttp://www.blogger.com/profile/16920278129112050041noreply@blogger.com2tag:blogger.com,1999:blog-3116673187273126742.post-82874192683730190482009-08-18T12:07:00.000+09:002009-08-18T12:25:24.958+09:00Quick Summer SaladI don't know about you, but during the summer months when it's hot I tend to want to eat mostly vegetables and fruits and nuts and seeds, and not want to cook too much. The reason why I haven't been blogging much lately is because I've been preparing a lot of salads with ingredients from the farmer's market, and they seem too basic to blog about (but no less delicious!).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8XM3UOHBQfm3nxPYKSJYMPo-U6E3BP7EhGD8DhHItdJG_26YZgHZYTv8uLItwx9epvh0XLRzEiyFEhDmfW4Mx4i8YTubsGusenGem8Tz9bkhSPXAXT9X7XFztfb_Z5xrfltkbRbx5fKK0/s1600-h/slaw+salad.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8XM3UOHBQfm3nxPYKSJYMPo-U6E3BP7EhGD8DhHItdJG_26YZgHZYTv8uLItwx9epvh0XLRzEiyFEhDmfW4Mx4i8YTubsGusenGem8Tz9bkhSPXAXT9X7XFztfb_Z5xrfltkbRbx5fKK0/s400/slaw+salad.JPG" alt="" id="BLOGGER_PHOTO_ID_5371138172964720562" border="0" /></a><br />This is a great summer salad, easy and fast. I imagine it would go great with barbeque'd tofu, veggie dogs or the like (like coleslaw). There's not even much prep-work involved - you can do all the shredding in a food processor.<br /><br /><span style="font-weight: bold;">Beet, Carrot and Cabbage Salad</span> <span style="font-weight: bold;"><br /><br />Salad:</span> <span style="font-weight: bold;"><br />2 cups savoye cabbage, shredded</span> <span style="font-weight: bold;"><br />1 cup carrots, shredded</span><br /><span style="font-weight: bold;">2 beets, shredded</span> <span style="font-weight: bold;"><br />1/3 cup green onions, thinly sliced</span> <span style="font-weight: bold;"><br /><br />Dressing:</span><br /><span style="font-weight: bold;">1/8 cup apple cider vinegar</span><br /><span style="font-weight: bold;">1/8 cup olive or flax oil</span> <span style="font-weight: bold;"><br />1 teaspoon Dijon mustard</span><br /><span style="font-weight: bold;">1 teaspoon maple syrup or agave</span><br /><span style="font-weight: bold;">½ teaspoon salt</span> <span style="font-weight: bold;"><br />a few turns of the pepper mill</span> <span style="font-weight: bold;"><br /><br />Combine the salad ingredients in a large bowl. In a small bowl, whisk together the dressing ingredients and pour over the salad. Toss, and you’re done!</span>Angelahttp://www.blogger.com/profile/16920278129112050041noreply@blogger.com0tag:blogger.com,1999:blog-3116673187273126742.post-76354611018901992192009-08-15T03:35:00.000+09:002009-08-18T12:26:02.022+09:00Lentil Veggie PocketsI won’t lie, I totally got the idea of making bean-grain-vegetable pockets from <a href="http://tofufortwo.net/">one of my favourite blogs</a>. I think they’re awesome – you can easily modify the ingredients and come up with something delicious, and, though they’re a little time-consuming to make and assemble, they freeze great and make a very yummy packed lunch – just grab one out of the freezer when you leave the house, combine it with a good salad and maybe a baked yam or something, and you’re good to go! I’ve been enjoying these veggie pockets for dinner at work all week, and I want to try a chickpea-barley-sage version next!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOYUCdJPDlJV7U7hl3j9pmwrnj3ZPZ4hgJ_dEb5YuEpQLZJep24senzeBHI0fr1SrUO_-YeirbRqoBo7lKrZBSWjBcEPhsvB5tGIRQm_XiKpWjE9RvV-JIAnEiH6G9TcanNRobeTBkqx4n/s1600-h/vegpocket.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 226px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOYUCdJPDlJV7U7hl3j9pmwrnj3ZPZ4hgJ_dEb5YuEpQLZJep24senzeBHI0fr1SrUO_-YeirbRqoBo7lKrZBSWjBcEPhsvB5tGIRQm_XiKpWjE9RvV-JIAnEiH6G9TcanNRobeTBkqx4n/s400/vegpocket.JPG" alt="" id="BLOGGER_PHOTO_ID_5369890898277837794" border="0" /></a><br /><span style="font-weight: bold;">Lentil Vegetable Pockets (adapted from the </span><a style="font-weight: bold;" href="http://tofufortwo.net/2009/03/27/quinoa-lentil-curry-pies/">Quinoa Lentil Curry Pie recipe</a><span style="font-weight: bold;"> from Tofu for Two)</span> <span style="font-weight: bold;"><br /><br />Dough<br /><br /></span> <span style="font-weight: bold;">2 ½ cups spelt flour</span> <span style="font-weight: bold;"><br />1 teaspoon salt</span><br /><span style="font-weight: bold;">2 teaspoons baking powder</span><br /><span style="font-weight: bold;">1 ½ teaspoons turmeric</span> <span style="font-weight: bold;"><br />2 teaspoons nutritional yeast</span><br /><span style="font-weight: bold;">6 tablespoons cold earth balance margarine</span><br /><span style="font-weight: bold;">¾ cup cold water</span> <span style="font-weight: bold;"><br /><br />Filling</span> <span style="font-weight: bold;"><br /><br />1 cup French lentils</span> <span style="font-weight: bold;"><br />½ cup brown rice</span> <span style="font-weight: bold;"><br />3 cups water</span><br /><span style="font-weight: bold;">1 cube vegetable boullion</span> <span style="font-weight: bold;"><br />1 onion</span> <span style="font-weight: bold;"><br />3 cloves garlic</span><br /><span style="font-weight: bold;">1 tablespoon olive oil</span> <span style="font-weight: bold;"><br />2 cups crimini mushrooms</span> <span style="font-weight: bold;"><br />½ teaspoon salt</span> <span style="font-weight: bold;"><br />1 ½ cups chopped tomatoes (one can diced tomatoes would probably also work, just add it to the lentils and rice at the beginning and cook them with less water) </span> <span style="font-weight: bold;"><br />handful fresh thyme</span> <span style="font-weight: bold;"><br />1 handful fresh parsley</span> <span style="font-weight: bold;"><br />1 teaspoon sage</span> <span style="font-weight: bold;"><br />1 tablespoon oregano</span> <span style="font-weight: bold;"><br />½ teaspoon red pepper flakes</span> <span style="font-weight: bold;"><br />1 bunch spinach</span><br /><span style="font-weight: bold;">juice of 1 lemon</span> <span style="font-weight: bold;"><br />¼ cup nutritional yeast</span> <span style="font-weight: bold;"><br /><br />First, make the filling. Combine the lentils, brown rice and boullion in a large-ish cooking pot. Bring to boil and then simmer for 45 minutes. Now, while the lentils and rice are cooking, get to work! Prepare the vegetables – mince the garlic, chop up the onions, mushrooms and tomatoes, mince the parsley and thyme, and chop the spinach. Fry the onions and garlic in the oil until the onions begin to soften, then add the mushrooms and salt. Fry for a couple of minutes, then add the rest of the herbs and spices and the tomatoes and fry for a couple of minutes more. Dump it all into the pot with the lentils and rice, stir, and continue to cook until the 45 minutes are up. If it starts to look dry, add a teeny bit more water. Once the lentil/vegetables mixture is done, stir in the spinach, lemon juice and nutritional yeast and set aside to cool (until almost room temperature).</span><br /><br /><span style="font-weight: bold;">Now make the dough. Combine the flour, salt , baking powder, turmeric, and nutritional yeast, mixing well. Add the earth balance and mix, starting with a fork and then using your fingers, until there are no big clumps of margarine. Now add the water and knead until it forms a smooth, workable dough, adding more water if necessary. Chill in the fridge until the filling mixture is cooled enough.</span> <span style="font-weight: bold;"><br /><br />Now assemble. Preheat the oven to 350 degrees. Take out the dough, divide it into 10 portions, make each portion into a ball and then roll it out to circles with diameters of approximately 13-15 centimeters. Spoon some filling into the middle of each circle (about 2 heaping tablespoons), then fold the circle in half, sealing the edges by pressing them down with the tines of a fork. Also poke some air vents in the pockets with the fork. Bake for 25 minutes, until the edges of the pockets start to darken a bit.<br /><br /></span><span>If you are freezing them (like I do), one delicious way to have them is thawed and then heated in a frying pan with some olive oil until golden on both sides - I little bit less healthy, I know, but so yummy!</span><span style="font-weight: bold;"><br /></span>Angelahttp://www.blogger.com/profile/16920278129112050041noreply@blogger.com2tag:blogger.com,1999:blog-3116673187273126742.post-43959105628344648822009-07-27T05:44:00.000+09:002009-07-27T05:47:49.094+09:00Plum Pear Cardamom Crisp<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkI2miraCcjNy9PLY1xUnjrouqnH2FO21Wy6r6-xJCLQY930VEpjV5TGESdqKf6KV1cRWqAtPraYs24O_ZTI2PEdlZwKufXL4H30U5PxIw2x8roO_BlsaGgxjV_LxfdoRHZ2fZ1Nzb6CTo/s1600-h/plum+pear.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 344px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkI2miraCcjNy9PLY1xUnjrouqnH2FO21Wy6r6-xJCLQY930VEpjV5TGESdqKf6KV1cRWqAtPraYs24O_ZTI2PEdlZwKufXL4H30U5PxIw2x8roO_BlsaGgxjV_LxfdoRHZ2fZ1Nzb6CTo/s400/plum+pear.JPG" alt="" id="BLOGGER_PHOTO_ID_5362873094322598690" border="0" /></a><br />Perhaps not the most summery thing to make, but I was up early on a Sunday morning listening to Joanna Newsom, and I happened to have some plums and lots of pears (but alas, no peaches), and then this was invented, based on the Apple Cherry Crisp recipe from The Everyday Vegan by Dreena Burton. Enjoy!<br /><br /><span style="font-weight: bold;">Plum Pear Cardamom Crisp</span><br /><br /><span style="font-weight: bold;">Fruit mixture:</span><br /><span style="font-weight: bold;">5 pears, sliced</span><br /><span style="font-weight: bold;">2 plums, sliced</span><br /><span style="font-weight: bold;">3 tablespoons maple syrup</span><br /><span style="font-weight: bold;">1 tablespoon arrowroot powder</span><br /><span style="font-weight: bold;">seeds of half a vanilla bean (or maybe 1 teaspoon vanilla extract)</span><br /><span style="font-weight: bold;">1 teaspoon cardamom</span><br /><span style="font-weight: bold;">½ teaspoon cinnamon</span><br /><span style="font-weight: bold;">1 dash nutmeg</span><br /><span style="font-weight: bold;">1 dash salt</span><br /><br /><span style="font-weight: bold;">Crisp topping:</span><br /><span style="font-weight: bold;">1 cup rolled oats</span><br /><span style="font-weight: bold;">¼ cup hazelnuts</span><br /><span style="font-weight: bold;">1 teaspoon cardamom</span><br /><span style="font-weight: bold;">seeds of half a vanilla bean (or maybe 1 teaspoon vanilla extract)</span><br /><span style="font-weight: bold;">1 dash salt</span><br /><span style="font-weight: bold;">3 tablespoons maple syrup</span><br /><span style="font-weight: bold;">1 tablespoon canola oil</span><br /><br /><span style="font-weight: bold;">Preheat oven to 350 degrees. Combine all fruit mixture ingredients in a lightly oiled baking dish, mix well and set aside (you could do it in another bowl first, but I’m lazy and this way works). Now grind the hazelnuts in a food processor. Add the oats, cardamom, vanilla seeds and salt and process until the oats are mostly ground. Now mix the maple syrup and oil in with your fingers. Sprinkle the topping evenly over the fruit mixture, lightly pat it down, and put the dish in the oven. Bake for about 35 minutes, until bubbling around the edges and lightly browned. Serve with some yogurt or ice cream.</span>Angelahttp://www.blogger.com/profile/16920278129112050041noreply@blogger.com1tag:blogger.com,1999:blog-3116673187273126742.post-69751195971369635452009-07-14T01:17:00.000+09:002009-08-15T03:44:53.965+09:00Roasted Potatoes with Pumpkin Seed-Arugula Pesto and PeasOk, I'll admit that I'm not actually that original - I tried yummy roasted pesto-potatoes at <a href="http://www.molerestaurant.ca/">this restaurant</a> in Victoria, and I thought to myself, "I could do this at home pretty easily," and then I did. And I got the idea for making arugula pesto from <a href="http://www.pakupaku.info/arugulapesto.shtml"><span style="text-decoration: underline;">th</span>is recipe</a> - I love basil pesto as much as the next person, but I can't grow basil in my garden and it's kind of expensive to buy. But the rest is all me.<br /><br />This is great pretty much any time of day - as a breakfast side dish, a dinner side dish, or a snack. And the pesto on its own makes a yummy sandwich spread.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPJzkpbitSHUO6EiA7qAWF6oq4u-6Y3glE8Zhq7KBt9VkgzFsExcDlzBywWSK3agVkv5CtC-5K0ZDvzPlArPZafmYt45PIaWAkm-yNkImi-7d2IceN3ROjBf_CHi18b1Oq6W4wrqA5omlN/s1600-h/pestotato.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 326px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPJzkpbitSHUO6EiA7qAWF6oq4u-6Y3glE8Zhq7KBt9VkgzFsExcDlzBywWSK3agVkv5CtC-5K0ZDvzPlArPZafmYt45PIaWAkm-yNkImi-7d2IceN3ROjBf_CHi18b1Oq6W4wrqA5omlN/s400/pestotato.JPG" alt="" id="BLOGGER_PHOTO_ID_5357986604995079234" border="0" /></a><br /><span style="font-weight: bold;">Roasted Potatoes with Pumpkin Seed-Arugula Pesto and Peas</span><br /><br /><span style="font-weight: bold;">The Pesto part:</span><br /><br /><span style="font-weight: bold;">½ cup raw pumpkin seeds</span><br /><span style="font-weight: bold;">4 tablespoons olive oil</span><br /><span style="font-weight: bold;">3 tablespoons water</span><br /><span style="font-weight: bold;">1 teaspoon salt (or more, to taste)</span><br /><span style="font-weight: bold;">¼ cup nutritional yeast</span><br /><span style="font-weight: bold;">3 cloves garlic, sliced</span><br /><span style="font-weight: bold;">juice of 1/2 a lemon</span><br /><span style="font-weight: bold;">1 large bunch of arugula</span><br /><br /><span style="font-weight: bold;">Toast the pumpkin seeds in a dry skillet for a couple of minutes (until they start to color), then grind them in a food processor. Add all the other ingredients except arugula and blend until very smooth, then add the arugula and blend again.</span><br /><br /><span style="font-weight: bold;">The Potato and Pea part:</span><br /><br /><span style="font-weight: bold;">1 1/2 - 2 lbs potatoes, cut into 1-inch chunks (I used halved baby potatoes)</span><br /><span style="font-weight: bold;">1/2 cup pumpkin seed-arugula pesto</span><br /><span style="font-weight: bold;">1 tablespoon olive oil</span><br /><span style="font-weight: bold;">1 teaspoon salt, or to taste (depends on the saltiness of the pesto)</span><br /><span style="font-weight: bold;">freshly ground pepper, to taste</span><br /><span style="font-weight: bold;">1 cup fresh or frozen peas</span><br /><br /><span style="font-weight: bold;">Preheat the oven to 400 degrees. Toss the potatoes, the 3 tablespoons pumpkin seed-arugula pesto, olive oil, salt and pepper in a large bowl. Spread on a lightly oiled baking dish and bake for 30 minutes, tossing every 10-15 minutes. Add the peas, toss, and bake for another 15-20 minutes, until golden and tender.</span><br /><br />Pestotatoes, anyone?Angelahttp://www.blogger.com/profile/16920278129112050041noreply@blogger.com5tag:blogger.com,1999:blog-3116673187273126742.post-25778843448154655042009-07-01T14:24:00.000+09:002009-07-01T15:03:42.261+09:00Nanaimo Bars - margarine-free!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIjtl83jMsJWAIn1zjhNMToGKEncDwSrKH4jTCESi2aBLYZgd1ynP6tbhwpONg8k3pixNFF5Jwm80sLdnEXhx3lMO0r78cNWLTs0P1HE8LaBxrZ17Enf212pFdTo6y_b6eRzs-O9IYCnyR/s1600-h/nanaimo1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 276px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIjtl83jMsJWAIn1zjhNMToGKEncDwSrKH4jTCESi2aBLYZgd1ynP6tbhwpONg8k3pixNFF5Jwm80sLdnEXhx3lMO0r78cNWLTs0P1HE8LaBxrZ17Enf212pFdTo6y_b6eRzs-O9IYCnyR/s400/nanaimo1.JPG" alt="" id="BLOGGER_PHOTO_ID_5353361960917985618" border="0" /></a><br />I've been on a nanaimo bar kick lately for some reason, after not having had any for at least seven years. I was using <a href="http://www.everydaydish.tv/index.php?page=recipe&recipe=159">Sarah Kramer's recipe</a> for awhile, but the 1 cup of margarine in every batch made me feel bad. Not that I am against fat (or sugar, for that matter), but margarine is just so processed and devoid of nutritiousness that I can't justify using a whole cup in a recipe.<br /><br />So, given that Canada day is tomorrow (and tomorrow has already come, in many parts of the country), I bring you this Canadian delicacy, a tweaked version using primarily coconut oil and avocado for the fat and buttery creaminess. The avocado adds a lovely green color as well. It does not taste any healthier, that is for sure! In the future I may start subbing ground outs and sugar for the cookie crumbs as I don't see why they are really necessary, but this is my current version.<br /><br />Oh and also, please excuse the messy photos! I royally suck at cutting things (which is why you see more whole cakes and pies than slices of them on this blog...). Please attribute the messiness to my lack of skill and not the recipe itself!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8Sar2oaeu9GlHjZuRjSO63l_zpGaVIIYKuccGFaIuIUNaKUf7DvNfaAZ5vDetQyoj5dG_FxB-a9ZlO121aYc93bOn5-iA7pbPP9pSW_rAJotl4-MsIn33GD3gSdkLeFbUfTXAi562nUU/s1600-h/nanaimo2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 233px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8Sar2oaeu9GlHjZuRjSO63l_zpGaVIIYKuccGFaIuIUNaKUf7DvNfaAZ5vDetQyoj5dG_FxB-a9ZlO121aYc93bOn5-iA7pbPP9pSW_rAJotl4-MsIn33GD3gSdkLeFbUfTXAi562nUU/s320/nanaimo2.JPG" alt="" id="BLOGGER_PHOTO_ID_5353362119087330050" border="0" /></a><span style="font-weight: bold;">Nanaimo Bars</span><br /><br /><span style="font-weight: bold;">Bottom Layer:</span><br /><span style="font-weight: bold;">½ cup coconut oil</span><br /><span style="font-weight: bold;">1/8 teaspoon salt</span><br /><span style="font-weight: bold;">¼ cup cane sugar</span><br /><span style="font-weight: bold;">1/3 cup cocoa powder (dutch-processed is best)</span><br /><span style="font-weight: bold;">2 tablespoons flax meal</span><br /><span style="font-weight: bold;">5 tablespoons cold water</span><br /><span style="font-weight: bold;">½ cup walnuts</span><br /><span style="font-weight: bold;">1 ¼ cup flaked or finely shredded (or whatever) unsweetened coconut</span><br /><span style="font-weight: bold;">1 cup vegan graham cracker-ish cookies</span><br /><br /><span style="font-weight: bold;">Middle Layer:</span><br /><span style="font-weight: bold;">1 avocado</span><br /><span style="font-weight: bold;">1 tablespoon coconut oil</span><br /><span style="font-weight: bold;">1/8 teaspoon salt</span><br /><span style="font-weight: bold;">2 teaspoon milk (I used coconut because I had it, but soy, almond or rice should also work)</span><br /><span style="font-weight: bold;">2 tablespoons arrowroot</span><br /><span style="font-weight: bold;">1 teaspoon vanilla extract</span><br /><span style="font-weight: bold;">2 cups powdered sugar</span><br /><br /><span style="font-weight: bold;">Top Layer:</span><br /><span style="font-weight: bold;">2 tablespoons coconut oil</span><br /><span style="font-weight: bold;">1 pinch salt</span><br /><span style="font-weight: bold;">100 g good quality dark chocolate</span><br /><br /><span style="font-weight: bold;">First, prepare the bottom layer. Melt the coconut oil in a small saucepan on low heat, then add the salt and sugar. Once the sugar is dissolved, add the cocoa powder and stir until smooth. Remove from heat. Meanwhile, process the vegan cookies in a food processor until they become a fine meal. Add the walnuts and lightly pulse, until the walnuts are finely shopped but not powdery. Mix the flax and water in a small bowl, then add to the food processor along with the coconut and chocolate sauce. Process until well-mixed. Press evenly into an ungreased square baking pan and set aside.</span><br /><br /><span style="font-weight: bold;">Now prepare the top layer. Melt the coconut oil in a small saucepan and add the chocolate and salt, stirring often. Once melted, remove from heat (the top layer is prepared before the middle one because it needs time to cool down).</span><br /><br /><span style="font-weight: bold;">Now the middle layer. Place all ingredients in a food processor or blender, and blend really well.</span><br /><span style="font-weight: bold;">Spread the middle layer mixture evenly over the bottom layer, then pour the chocolate sauce on top. Put in the fridge for an hour or so to cool, then transfer to the freezer (otherwise the middle layer will get quite gooey). Before serving, let set at room temperature for a few minutes so the chocolate doesn’t crack when you try to cut it into squares.</span><br /><br />Happy Canada day, everyone!Angelahttp://www.blogger.com/profile/16920278129112050041noreply@blogger.com5tag:blogger.com,1999:blog-3116673187273126742.post-71291791755033212672009-06-24T03:07:00.000+09:002009-06-24T03:16:30.739+09:00Chocolate Hazelnut Mocha PieI was so excited when I first went to the farmer’s market in Vancouver to find out that hazelnuts are grown in BC. They are one of my favourite nuts, and now I can justify buying them more often. You can bet that I’ll be making lots of <a href="http://pistachiorose.blogspot.com/2009/05/hazelnut-fig-granola.html">hazelnut fig granola</a> this summer! I used up the rest of my beloved hazelnut butter to make this delicious pie, but that’s okay because I’ll just get more next time I go to the market!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6-WVk-6JBOEeoQGwkSq6CpushEyGbBn3Jq-eINnBJlqFg0KaMmqu6QyzPoudNiPikpUe66anSy0BBbdunMImSqGxFgFrfjZmK2u1RJ9_aS4G2z_2LBepvUPCRU4RM3PpcxDcoGXagG1Pt/s1600-h/P1010229.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6-WVk-6JBOEeoQGwkSq6CpushEyGbBn3Jq-eINnBJlqFg0KaMmqu6QyzPoudNiPikpUe66anSy0BBbdunMImSqGxFgFrfjZmK2u1RJ9_aS4G2z_2LBepvUPCRU4RM3PpcxDcoGXagG1Pt/s320/P1010229.JPG" alt="" id="BLOGGER_PHOTO_ID_5350586462306292754" border="0" /></a><br />I actually made this a while ago and gave a bunch of it to my landlord as a thank you for him giving me a bunch of arugula from his garden. My desserts for your arugula and mint – it’s a deal☺<br /><br /><span style="font-weight: bold;">Chocolate Hazelnut Mocha Pie</span><br /><br /><span style="font-weight: bold;">1 pre-baked pie crust (I used </span><a style="font-weight: bold;" href="http://tofufortwo.net/2008/08/05/raspberry-tartlets/">this one</a><span style="font-weight: bold;">, but just about any crust should work – if making a plain white-flour crust, I’d recommend substituting some of the flour with ground-up hazelnuts for extra hazelnut yumminess)</span><br /><span style="font-weight: bold;">1 cup non-dairy yogurt (I used home-made rice yogurt, but soy would probably be better)</span><br /><span style="font-weight: bold;">4 tablespoons hazelnut butter</span><br /><span style="font-weight: bold;">200 g good quality dark chocolate</span><br /><span style="font-weight: bold;">2 tablespoons demerara sugar (or more, depending on the sweetness of the yogurt)</span><br /><span style="font-weight: bold;">5 tablespoons coffee</span><br /><span style="font-weight: bold;">1 teaspoon vanilla extract</span><br /><span style="font-weight: bold;">2 teaspoons powdered egg replacer (or just arrowroot)</span><br /><span style="font-weight: bold;">Whole hazelnuts for decorating (optional)</span><br /><br /><span style="font-weight: bold;">Melt the chocolate in a double-boiler (or, like me, by putting the chocolate in a smaller saucepan placed inside a larger one that is filled with 2-3 inches of simmering water). Meanwhile, blend the yogurt and hazelnut butter together. Add the sugar, coffee, vanilla and egg replacer, blending really well. When the chocolate is completely melted, add it to the blender and blend really well. Add this point do a taste test, and if you’d like a the filling a bit sweeter, add more sugar. Now pour the filling into the pie crust, smoothing it out, and decorate with some hazelnuts, if you’d like. Cover it in plastic and pop it in the fridge overnight. </span><br /><br />This pie freezes great, too! Oh, how I wish I still had some…Angelahttp://www.blogger.com/profile/16920278129112050041noreply@blogger.com5tag:blogger.com,1999:blog-3116673187273126742.post-19902380675807851642009-06-12T04:01:00.000+09:002009-06-12T04:18:02.685+09:00Spiced Rhubarb-Apple-Almond Bread Pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnlouXCC8_mrneZmBWqI5aqHPEROXKmrI8_FhKWg2AECKIciwonO8gB90m-c6GuI8xiIlpxq-dCTGvc29GvECmVKpI1XjR1TFLXKhp2GCm4mZsz7Wa1JqZK49VedumECHfiT8K_2oci4Xr/s1600-h/breadpudding1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnlouXCC8_mrneZmBWqI5aqHPEROXKmrI8_FhKWg2AECKIciwonO8gB90m-c6GuI8xiIlpxq-dCTGvc29GvECmVKpI1XjR1TFLXKhp2GCm4mZsz7Wa1JqZK49VedumECHfiT8K_2oci4Xr/s400/breadpudding1.JPG" alt="" id="BLOGGER_PHOTO_ID_5346147618431987586" border="0" /></a>If you’ve found yourself with some slightly stale bread and don’t want to just throw it out, take a cue from Laura Matthias (author of Extraveganza, one of my favourite cookbooks) and make bread pudding! All you have to do is cube the bread and leave it out in the open air to dry out (if it’s not in the open air then it might mold, and no one wants that). Once you’ve collected enough dried bread, you can make a bread pudding with it. This is one that I made recently:<br /><br /><span style="font-weight: bold;">Spiced Rhubarb-Apple-Almond Bread Pudding</span><br /><br /><span style="font-weight: bold;">5 cups cubed, stale bread</span> <span style="font-weight: bold;"><br />1 ½ cups rhubarb, chopped</span><br /><span style="font-weight: bold;">2 apples, chopped (I didn’t bother peeling them, but you could if you wanted to)</span><br /><span style="font-weight: bold;">¾ cup demerara sugar</span> <span style="font-weight: bold;"><br />½ cup water</span><br /><span style="font-weight: bold;">2 – 2 ½ cups almond milk</span> <span style="font-weight: bold;"><br />1 teaspoon vanilla extract</span><br /><span style="font-weight: bold;">½ teaspoon almond extract</span> <span style="font-weight: bold;"><br />1 teaspoon cinnamon</span><br /><span style="font-weight: bold;">½ teaspoon cardamom</span><br /><span style="font-weight: bold;">1 good pinch each of allspice, cloves and nutmeg</span> <span style="font-weight: bold;"><br />1 tablespoon fresh ginger, minced</span> <span style="font-weight: bold;"><br />1 tablespoon arrowroot</span> <span style="font-weight: bold;"><br />1 apple, sliced (for topping)</span><br /><span style="font-weight: bold;">1 cup almond slivers or chopped almonds (for topping)</span> <span style="font-weight: bold;"><br /><br />Place the bread in a casserole baking dish and set aside. Combine the rhubarb, apples, sugar and water in a saucepan. Simmer for 10 or so minutes, until the rhubarb and apples can be mashed easily. Place the saucepan ingredients in a blender and add everything except the bread and topping ingredients, blending until smooth (or you can put them in a bowl and blend with a hand-held blender, like I did). Pour this mixture over the bread and allow to sit for 30-45 minutes, preheating the oven to 350 degrees toward the end of that time. If all the liquid seems to have been absorbed by then, add some more almond milk and stir gently. Now sprinkle the top with ¾ of the almonds, arrange the apple slices on top of the almonds, and finish by sprinkling on the remainder of the almonds. Bake for about an hour.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTFFRXWZ64cUYo6mKea-BF63UaOWNyZ1NReFyzaGwJRBt8uOLvXxBQw6qqm4GIpGv8R6FxXStxCWZ3oOIPM5Ezh1JPN0FeuY0fZ1rpslHEjIznW-veGQJXJ0Mh8ZqKj1ykAtny44usdvtV/s1600-h/breadpudding2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 156px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTFFRXWZ64cUYo6mKea-BF63UaOWNyZ1NReFyzaGwJRBt8uOLvXxBQw6qqm4GIpGv8R6FxXStxCWZ3oOIPM5Ezh1JPN0FeuY0fZ1rpslHEjIznW-veGQJXJ0Mh8ZqKj1ykAtny44usdvtV/s200/breadpudding2.JPG" alt="" id="BLOGGER_PHOTO_ID_5346147908780481570" border="0" /></a><br />I used rye bread for the pudding, which I think made it especially flavourful. While it can be eaten by itself, in my opinion it tastes best with either warmed almond milk or some vegan custard or vanilla sauce – delicious!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5icf9N-DjptaivFckT4ECDC-rCRPa8biA5AW_jlhGNTagMTkfLtxz1qmA5qB2jBtJlBsiGX1R7VCsnbO7jjJKxOCIZ29sbFa296MZ7cIXztfZVWiAdQJEPCMvozJK_XiJXd0UTN7djOpo/s1600-h/breadpudding3.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5icf9N-DjptaivFckT4ECDC-rCRPa8biA5AW_jlhGNTagMTkfLtxz1qmA5qB2jBtJlBsiGX1R7VCsnbO7jjJKxOCIZ29sbFa296MZ7cIXztfZVWiAdQJEPCMvozJK_XiJXd0UTN7djOpo/s320/breadpudding3.JPG" alt="" id="BLOGGER_PHOTO_ID_5346148924909084130" border="0" /></a><span style="font-size:85%;">(Why is my custard sauce so yellow? I don't know)</span><br /></div><br /><span style="font-style: italic;">A note on the sauce:</span><br /><br />Not that you need a recipe for making custard sauce, but here’s what I do:<br /><br />I heat about 2/3 of a cup of almond milk in a small saucepan until almost boiling. Meanwhile, I whisk 2 teaspoons of vegan custard powder and 1 teaspoon of cane sugar with a couple of tablespoons of almond milk in a small bowl until very smooth. Then I whisk the custard mixture into the saucepan and continue to whisk for a couple of minutes (or else it lumps up) and then I take it off the heat and stir in a couple of crops of almond or vanilla extract (and pour some of it over my bread pudding – there’s lots extra, of course)<br /><br />Before I had custard powder, I made vanilla sauce – I basically did the same thing as above, only instead of custard powder I added 2 teaspoons of arrowroot. I also added probably twice as much sugar and a full ½ teaspoon of vanilla, and a small pinch of salt as well.Angelahttp://www.blogger.com/profile/16920278129112050041noreply@blogger.com3tag:blogger.com,1999:blog-3116673187273126742.post-78574692265527492702009-06-11T06:05:00.000+09:002009-06-11T06:14:38.885+09:00Roasted Green Pepper and Almond Soybean DipI've seen lots of recipes for roasted red pepper hummus and other spreads, but never one with roasted green peppers instead (although I'm sure they must exist). Since green peppers are so much cheaper to buy, I thought I'd try my hand at making a dip/spread with them for a change. They're obviously less sweet, but still make for a yummy dip (especially with raw vegetables like carrots or cucumbers). This one's adapted from <span style="font-style: italic;">Eat, Drink and Be Vegan</span> by Dreena Burton.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5lZHqmvmhYRJWDHEQGuPQG9gb6lgdJfDYTxmlkbN5PXDIq5rRHM5ate-xqkN1UpCFW0zSHVPkL49p_Dxjmq-XxyGwMX3t68d3IJqDIVRk2KRHcTv41SCIg2lOayzA7bFcsaCjJhXDKTvj/s1600-h/grepepsoydip.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 372px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5lZHqmvmhYRJWDHEQGuPQG9gb6lgdJfDYTxmlkbN5PXDIq5rRHM5ate-xqkN1UpCFW0zSHVPkL49p_Dxjmq-XxyGwMX3t68d3IJqDIVRk2KRHcTv41SCIg2lOayzA7bFcsaCjJhXDKTvj/s400/grepepsoydip.JPG" alt="" id="BLOGGER_PHOTO_ID_5345809689015989922" border="0" /></a><br /><span style="font-weight: bold;">Roasted Green Pepper and Almond Soybean Dip</span> <span style="font-weight: bold;"><br /><br /></span><span style="font-weight: bold;">1/3 cup raw almonds</span> <span style="font-weight: bold;"><br />juice of 1 lemon (2-3 tablespoons)</span> <span style="font-weight: bold;"><br />3 tablespoons olive oil</span> <span style="font-weight: bold;"><br />1 can soybeans</span> <span style="font-weight: bold;"><br />2 green peppers, roasted*</span> <span style="font-weight: bold;"><br /></span><span style="font-weight: bold;">1 clove of garlic, sliced</span> <span style="font-weight: bold;"><br />½ teaspoon Dijon mustard</span><br /><span style="font-weight: bold;">½ teaspoon salt</span><br /><span style="font-weight: bold;">freshly-ground pepper to taste</span><br /><span style="font-weight: bold;">¼ cup parsley</span> <span style="font-weight: bold;"><br /><br />In a food processor, grind the almonds to a fine meal. Add all remaining ingredients except the parsley and puree until very smooth. Now add the parsley and puree briefly until incorporated. Makes About 2 ½ cups.</span><br /><br /><span style="font-weight: bold;">*To roast the peppers, remove the stem and seeds and then quarter them. Toss in a little bit of olive oil, then lay down skin side-up on a cookie sheet and broil for about 10 minutes, until the skins start to blacken (watch closely). Remove from the oven and slide the peppers into a bowl with a plate on top. Once cool, peel off the skins (they will come off easily) and you’re done!</span>Angelahttp://www.blogger.com/profile/16920278129112050041noreply@blogger.com1