Monday, June 30, 2008
This recipe is one I made up. I hope you like it. Let me know if you try it. It's vegan, It's Blueberry, It's Lemon and it has crunchy poppy seeds in it. How could you not love it.
Vegan Blueberry Lemon Poppy Seed Bread
zest 1 lemon
juice 1 lemon
1.5 tbs poppy seeds
1 C fresh blueberries (put in freezer for about 30 minutes before using)
2 C flour
1/4C canola oil
1/2 C sugar
1/4 C soy milk
3/4 tsp baking soda
3/4 tsp nutmeg
1/2 tsp salt
2 tbs honey (can be omitted if you do not consider honey vegan, I know the jury is still out for some people)
Combine the oil, applesauce, sugar, soy milk, honey (if using), lemon juice and zest in a bowl. Mix to combine. Sift together the flour, baking soda, nutmeg, and salt, add the poppy seeds and mix to combine, add to the wet ingredients and incorporate. Fold in frozen blueberries. (Batter will be thick) Place into a greased loaf pan, sprinkle raw sugar on top.
Bake 375 for 45 minutes.
Rating = So Damn Good
Thursday, June 26, 2008
Also, I've recently gotten some comments from anonymous posters berating me on my use of foul language. Here's an idea assholes. If you don't like my language, don't read my fucking blog. No one is making you, no one sat your ass down in front of the computer, forced you to type in my url, and then forced you to read my posts. Also, if you're going to be all high and mighty about my use of language, please don't do it under the veil of anonymity, if you believe so strongly in your convictions don't hide behind an anonymous post you spineless weasel, leave your name.
So what do you do when you buy a jar of peanut butter called The Heat is On, peanut butter blended with fiery spices, well, you make spicy peanut sauce out of it. And it is delicious. I must say that I love this peanut butter, I have also bought their other flavors Crunch Time, Cinnamon Raisin Swirl, White Chocolate Wonderful, Dark Chocolate Dreams, and Smooth Operator. All Delicious.
So, here's what I made with The Heat is On - I'm not really sure what else to do with it.
I got this recipe from Recipezar and modified it a little.
1 package vermicelli
While making the sauce, prepared vermicelli to package instructions. Drain, return to pot.
2tbsp sesame oil
1/2 c chopped green onions
1 cup sliced carrots
1 cup sliced celery
1-16oz can bean sprouts
3 tbsp minced garlic
1/2 tbs ground ginger
1/4 c honey
1/4 c The Heat Is On peanut butter
1/4 c reduced sodium soy sauce
3 tbsp rice vinegar
1/2 lb raw shrimp
Heat the sesame seed oil in a heavy pot over medium-high heat. Add green onions, carrots, celery, garlic and ginger. Saute until vegetables soften, about 4 minutes. Add honey, peanut butter, soy sauce and vinegar, mix well. Add shrimp and bean sprouts and simmer until cooked through.
Pour sauce over pasta and toss to combine.
I served this with a great crisp sweet white wine and it was amazing.
Rating = So Damn Good
Tuesday, June 24, 2008
So, off to the garden store I went to by terra cotta pots, organic potting soil and organic plant feed. Because we are still in the retirement village until next month I don't have a large outdoor workspace, so I had to cover the kitchen counter with bags and do my repotting inside. p>
Onto the food.
Thursday, June 19, 2008
Wednesday, June 18, 2008
This was a recipe straight out of the Veganomicon cookbook that I have told all of you to buy because it is awesome. This also means that I am not going to post the recipe because I don't want to break and copyright rules, and also because you should get off your lazy ass and go buy the book. So if you want the recipe, leave me a post with your email so I can first criticize you for not buying the book, and then just give you the recipe.
Also, just a little note to the woman who sat next to me on the orange line this morning. - We're all tired, we all stayed up to watch the Celtics, this does not give you the right to fall asleep on the train and continually smash your head into my shoulder as you nod off, over and over again. The continual pattern of your eyes getting heavy, you falling asleep, your body going limp and then your head slowly falling to the right, hitting my shoulder, and then you waking all dazed up not knowing where you are, got really really obnoxious the third time you did it. Just get yourself a big ass cup of coffee and wake up already.
So, if you want the recipe, send me a post.
Rating = So God Damn Good
Monday, June 16, 2008
I sliced the eggplant very thin, laid them on a cooling rack and then sprinkled with salt to sweat out some of the moisture and bitterness of the eggplant. Next I rinsed them and dried them. I then took a bowl of olive oil and a bowl of bread crumbs. I took the dried eggplant and dunked it in the olive oil and then coated it with bread crumbs and placed the eggplant slices on a baking dish and cooked in a 375 degree oven for 10 minutes on each side.
in a sauce pan I sauteed 1/2 yellow onion with three cloves garlic. I let the onion get soft and then added a 28-oz can of diced tomatoes and a 6-oz can of tomato paste. When this was all mixed together I added a cup of vegetable stock and herbs as I saw fit (oregano, basil, etc) I let this simmer for a while so the flavors would meld together.
I took a 16-oz container of low fat ricotta and added salt, pepper, oregano and basil to taste.
I shredded a 16-oz block of fresh mozzarella and grated about 1/2 cup Parmesan cheese. Reserve 1/4 cup to top the lasagna with at the end.
I just used fresh spinach leaves, taking time to remove the stems.
I used 12 no boil noodles.
Take a glass baking dish, add enough sauce to coat the bottom. Place three lasagna noodles on the bottom. Add enough ricotta cheese to cover each noodle, place three baked eggplant slices to each lasagna noodle, sprinkle on a little mozzarella and Parmesan cheese, place enough spinach on each lasagna noodle to cover each one, sprinkle more cheese on and then place a little sauce on top. Repeat this two more time, then top with the remaining three lasagna noodles, and the rest of the sauce and cheese (not the reserved cheese).
Cover with foil and bake in a 375 degree oven for 45 minutes. After 45 minutes, remove the foil, top with the reserved cheese and bake for another 15 minutes until the cheese is browned and bubbly.
I'm sorry this isn't a real recipe that you can easily follow, but this is what I did, I just sort of threw it together as I went.
Rating = So Damn Good
Thursday, June 12, 2008
This was a lot of fun, and Nita our tour guide was a hoot. I don't recommend drinking a lot of the wine straight out of the barrel because, actually, it pretty much sucks.
One of the really cool things that we did on vacation, was stay at a bed and breakfast that was part of a real working farm. The owners let you get as involved with the farm as you want, so I took the opportunity to milk a goat early in the morning. After I milked the goat I got to make fresh goat cheese out of the milk that was collected the day before. Very Cool. Below are picks of me getting to know Jillie (that wasn't her name, but that's what I called her) and then me actually milking her. I could only get her left one to work, absolutely no milk came out of the right one for me.
Wednesday, June 04, 2008
Anyway, this trip has been long awaited and even longer deserved so see you next week with great recipes and hopefully some great pictures and new wine tips from the trip.
Also - if anyone knows of any great places that I have just got to see in and around Portland please leave a comment and let me know.