tag:blogger.com,1999:blog-318476162024-03-13T13:16:15.751-04:00Eden in the KitchenUnknownnoreply@blogger.comBlogger169125tag:blogger.com,1999:blog-31847616.post-1140779480442104252009-02-01T15:58:00.004-05:002009-02-01T16:42:14.074-05:00Blog tourWell hello there friends. What can I say? I know it's been a long, long, long time since I've shown my face in blog land. Quite honestly, I needed a break from blogging; I needed to take some time, breathe, live my life, and feel free of the compulsion to keep in touch with any social circles, whether web-based or "real" life. But in my absence I have missed updating this blog and keeping in touch with all of my friends out here. Recently I've realized that I was ready to come back, and I've just been trying to imagine how.<br /><br />Participating in a blog tour for Nava Atlas's new book seemed like the perfect way to enter back into blog land. <em><a href="http://www.amazon.com/Vegan-Soups-Hearty-Stews-Seasons/dp/076793072X/ref=pd_bbs_sr_4?ie=UTF8&s=books&qid=1233522502&sr=8-4">Vegan Soups And Hearty Stews For All Seasons</a></em> is not a new book, but rather the fourth edition of her classic <em>Vegetarian Soups For All Seasons.</em> This new edition, released January 27, is a veganized version which features eight pages of color photographs of her lovely dishes.<br /><br />Those of us participating in the blog tour were asked to choose one recipe from the new edition and post about it on or around the book's release date. Oops, I'm a little bit late! Nevertheless, I wanted to participate because I am a great fan of the third edition of Nava's book, which is filled with recipes for beautiful soups and stews that are packed with flavor and healthfulness, while being simple enough for busy vegans!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR7aRyeRnmhoUbiOijXqCNhDujuP6vcUFcTunjwkmCnzmdDEqI8r0t0SGhgmYbw5W3AFtzySEzcnyqxKEqQ9_bzYx9bOS8cGyZEb6nylKnOK516OIc7SfW-31OCc82BOEQ-W8F/s1600-h/DSC_6323.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR7aRyeRnmhoUbiOijXqCNhDujuP6vcUFcTunjwkmCnzmdDEqI8r0t0SGhgmYbw5W3AFtzySEzcnyqxKEqQ9_bzYx9bOS8cGyZEb6nylKnOK516OIc7SfW-31OCc82BOEQ-W8F/s400/DSC_6323.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5297942239936782162" /></a><br /><br />The recipe I chose was the Provencal Bean Pot--a white bean based stew that is hearty and satisfying, combining many levels of flavor, from the richness and depth of dry red wine to the delicate freshness of minced parsley. It is so well balanced and seasoned, and makes a wonderful meal on a cool day like today. At Nava's suggestion I enjoyed this soup with fresh, crusty bread.<br /><br /><em>2 tablespoons olive oil<br />1 large onion, chopped<br />3 to 4 cloves garlic, minced<br />2 cups water<br />2 medium carrots, peeled and sliced<br />4 celery stalks, diced<br />1/2 cup dry red wine<br />4 cups cooked navy beans (about 1 2/3 cups dried), or 2 16-ounce cans, drained and rinsed<br />1 16-ounce can salt-free diced tomatoes, undrained<br />1/2 teaspoon dried thyme<br />1/2 teaspoon minced fresh rosemary, or more to taste (or use 1/4 to 1/2 teaspoon dried rosemary, to taste)<br />1/2 cup chopped fresh parsley<br />Salt and freshly ground pepper to taste<br /><br />Heat the oil in a soup pot. Add the onion and saute until translucent. Add the garlic and continue to saute over medium heat until both are golden.<br /><br />Add the water, carrots, celery, and wine. Bring to a simmer, then cover and simmer gently for 10 minutes.<br /><br />Stir in the beans, tomatoes, thyme, and rosemary. Bring to a simmer and cook over medium heat, covered, for 15 to 20 minutes. If needed, add a small amount of water, but the consistency should be neither too thick nor too soupy.<br /><br />Stir in half of the parsley. Season with salt and pepper and serve. Sprinkle the remaining parsley atop each serving.</em><br /><br />And there you have it. I'll be back again soon but until then, bon appetit!Unknownnoreply@blogger.com20tag:blogger.com,1999:blog-31847616.post-88458839264118811062008-08-17T13:56:00.008-04:002008-08-17T14:37:16.674-04:00Fakin' itEvery good, health-conscious vegan knows that highly processed meat and dairy substitutes are NOT a requisite part of a healthy, balanced diet. That being said, they certainly can be fun every now and again--so while we should be working to center our diets around whole, unprocessed grains, vegetables, and legumes, I think it's okay to enjoy these fun foods every now and again.<br /><br />Like many of you, I received a shipment of vegan cheese samples from <a href="http://www.galaxyfoods.com/">Galaxy Foods</a> a while back. I never much shared on this blog how I used those products, so here's a sampling.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC3sIJI6Qtqxzs-xGGyGzS350ewiaAGYiMQlRD6qSOQMqB1PkQ3krAiVFyvIS0ohcwMrAO9_snbaoSQ6wD8zoAafr-qq_0wrTs1SgXNRSPhFgAt_fqHGGogZCbPyfLiR8p8dNUjA/s1600-h/DSCN4826.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC3sIJI6Qtqxzs-xGGyGzS350ewiaAGYiMQlRD6qSOQMqB1PkQ3krAiVFyvIS0ohcwMrAO9_snbaoSQ6wD8zoAafr-qq_0wrTs1SgXNRSPhFgAt_fqHGGogZCbPyfLiR8p8dNUjA/s400/DSCN4826.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5235550430668652802" /></a><br />I used the Pepper Jack Rice Vegan cheese slices to make a small array of simple Southwest-style foods, namely...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMF_iKtCM9q88q20jd3OggRXjZsYWjmTScigYhQ3xjwHUTdaoW9spcestl0TTEmMR-Ex9nMSqdxA8MXpAb2fO48rFOsWd6SEFyp4aTA05FcogYkd_c1lzsAPFPQ_o641ls-Fyx9Q/s1600-h/DSCN5636.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMF_iKtCM9q88q20jd3OggRXjZsYWjmTScigYhQ3xjwHUTdaoW9spcestl0TTEmMR-Ex9nMSqdxA8MXpAb2fO48rFOsWd6SEFyp4aTA05FcogYkd_c1lzsAPFPQ_o641ls-Fyx9Q/s400/DSCN5636.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5235548019529404626" /></a><br />Cheese and mushroom quesadillas on whole wheat tortillas, and<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiykbLlbzHy7FqlY6NRJ5qRigKew7jHr9WwBXN6x-5D1tqvlvCNQa7frNhI5jwhrEnNfeJhXymwW7VbJ8EVkj5BNtptqK7Q-OTSc4OlgKcuDvU31XL2Wv4kTTY4moPOTYz-Ii11vg/s1600-h/DSCN4822.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiykbLlbzHy7FqlY6NRJ5qRigKew7jHr9WwBXN6x-5D1tqvlvCNQa7frNhI5jwhrEnNfeJhXymwW7VbJ8EVkj5BNtptqK7Q-OTSc4OlgKcuDvU31XL2Wv4kTTY4moPOTYz-Ii11vg/s400/DSCN4822.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5235548010783961346" /></a><br />Nachos on baked blue corn tortilla chips with salsa. Both were ready in just a few minutes and made satisfying and tasty small meals. I was surprised and impressed by the melt that I was able to achieve with these rice cheese slices--a rare quality among vegan cheese products.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisBKGo0kf8Eq5kIvH4RRZl5x3qAKvmwHEnL4AiZdbHVW_c_KI8tituvJZeN7okzjVcpOSvPK7XROEIAH8WVeQl7lLfcVX-ASmVCREGFzApmVkQ8MJf7cjtPvQlhgTmicJ_DFjsdg/s1600-h/DSCN4808.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisBKGo0kf8Eq5kIvH4RRZl5x3qAKvmwHEnL4AiZdbHVW_c_KI8tituvJZeN7okzjVcpOSvPK7XROEIAH8WVeQl7lLfcVX-ASmVCREGFzApmVkQ8MJf7cjtPvQlhgTmicJ_DFjsdg/s400/DSCN4808.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5235548023858088978" /></a><br />With the white cheddar block cheese I went a healthier route and made salads... most notably this delicious salad with roasted apple-shallot vinaigrette. Cheese and apples make a surprisingly complimentary pairing, and this "sharp cheddar" style vegan cheese brought back remembrances of that. All in all, I liked the Galaxy Foods products that I sampled. I was more impressed with the individually sliced cheeses than I was the block cheeses. I may purchase these products from time to time in the future, but I really can live without them. I'm sure all of us as vegans have heard people tell us over and over again that they could <em>never</em> give up cheese. But really, it's pretty amazing how you get used to not eating it, and you really don't miss it or crave it ever. You just have to learn new habits--and it's easier than most people realize!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5wHwPmtvANXAmOeYzLtfZBc9aFEfUn-SRg1UXrzXrMUvVFp-RR5v_Ci_KJRs93TGRuFssuEe-BQXY2rJd6X0UTiAnZt3BmKXJGOOt79LdxGgdX-1-3H-UyqPtC28nkZ_BqhZu7w/s1600-h/DSCN5524.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5wHwPmtvANXAmOeYzLtfZBc9aFEfUn-SRg1UXrzXrMUvVFp-RR5v_Ci_KJRs93TGRuFssuEe-BQXY2rJd6X0UTiAnZt3BmKXJGOOt79LdxGgdX-1-3H-UyqPtC28nkZ_BqhZu7w/s400/DSCN5524.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5235550436743758562" /></a><br />But I digress. I picked up these vegan buffalo wings made by <a href="http://www.healthiswealthfoods.com/">Health Is Wealth Foods</a> one day just to give them a try. I always loved the flavor of buffalo wings. But you know what they say--<em>Wings are for flying, not frying</em>... I made a dipping sauce by mixing some vegan ranch dressing (from <em>The Grit Cookbook</em>) with some Louisiana hot sauce. These were actually very, very tasty--a good treat every now and then.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7AdqR6EdiYwMVgeI5RAy0Evf4V-sMAEmtQ1derw4-u4hlEcOfu3PdwHV2C2iMfNxVTEXPEPtPzGGf9s5lyjcZ2LJhH2tYtJs5wISn55m1ZwfMDJfSJ-19qoCFhnHz3ci5L8hkQQ/s1600-h/DSCN5487.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7AdqR6EdiYwMVgeI5RAy0Evf4V-sMAEmtQ1derw4-u4hlEcOfu3PdwHV2C2iMfNxVTEXPEPtPzGGf9s5lyjcZ2LJhH2tYtJs5wISn55m1ZwfMDJfSJ-19qoCFhnHz3ci5L8hkQQ/s400/DSCN5487.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5235550441231303858" /></a><br />I used some vegan sausage patties from Trader Joe's to make this breakfast sandwich on a whole wheat English muffin with strawberry preserves. Another one that's good for a treat once in a while.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6FMw_Mgl6bsCkl71KQCUPPTai9NrFsNPUgLIArNkvoTx-bJW6uaVHqMFm1RGwT_F6zDU9sTvzeT04g1ysfJ7TExD5YkClSq2a-ri52Klyx-o7_9T-mJHGCLvle8lumJmLkPmz_A/s1600-h/DSCN5848.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6FMw_Mgl6bsCkl71KQCUPPTai9NrFsNPUgLIArNkvoTx-bJW6uaVHqMFm1RGwT_F6zDU9sTvzeT04g1ysfJ7TExD5YkClSq2a-ri52Klyx-o7_9T-mJHGCLvle8lumJmLkPmz_A/s400/DSCN5848.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5235556198076448962" /></a><br />This one's an all-time favorite weekend brunch--tofu scramble. I threw in some mushrooms, red peppers, and zucchini, and added some fresh salsa at the end. Tofu scramble is hardly an egg substitute--it is delicious and unique in its own right. And it's a great way to take in some vegetables early in the day.<br /><br />I made a nice trip to the farmer's market yesterday and picked up plenty of veggies to do some cooking this week. I recently got a new cookbook and I am excited to delve into it--and to share with you what I come up with! So I will be back around soon. Have a great week!Unknownnoreply@blogger.com18tag:blogger.com,1999:blog-31847616.post-35099889710377207432008-08-05T07:37:00.004-04:002008-08-05T08:03:23.392-04:00A few favoritesNot much new in the world of my kitchen recently... though I have made a few of my favorite foods to enjoy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-uumgJhYBXW8rR9yABtyVP1HyJf_9Ylwb4a8uRtuDFBZ-60ysxuok6uMKtJmLNJZoGYLSoSEpHLureFslOgxAnzIFTs9tZdetNKHVmr3EcoPwF3yMrnbyW1jLI91FQnN6w2fBg/s1600-h/DSCN5686.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-uumgJhYBXW8rR9yABtyVP1HyJf_9Ylwb4a8uRtuDFBZ-60ysxuok6uMKtJmLNJZoGYLSoSEpHLureFslOgxAnzIFTs9tZdetNKHVmr3EcoPwF3yMrnbyW1jLI91FQnN6w2fBg/s400/DSCN5686.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5230997313336970754" /></a><br />First and best of all, I made Fantastic French Toast from <em>Vive Le Vegan!</em> Cooking a fun breakfast on the weekends used to be one of my favorite things to do... This was fabulous--I made it with slices of whole wheat sourdough bread, and I made a strawberry-maple topping. A breakfast like this puts me in a good mood for the rest of the day.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibknlreYy5OSZo9WiVa6EtRQr7cwcHku7vCtWJAu2jFlhFpd3nJDC5WwyU1TBOmKtNLKNuuHhHslpjgnUH0CnfDe9RXUqUc1oyNdomQT0NYQrfELqhFDSl4s7fqYLMojmpu4pPnQ/s1600-h/DSCN5691.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibknlreYy5OSZo9WiVa6EtRQr7cwcHku7vCtWJAu2jFlhFpd3nJDC5WwyU1TBOmKtNLKNuuHhHslpjgnUH0CnfDe9RXUqUc1oyNdomQT0NYQrfELqhFDSl4s7fqYLMojmpu4pPnQ/s400/DSCN5691.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5230997319060378338" /></a><br />Another long-time favorite is Quinoa Spring Salad, also from <em>Vive!</em> It's so easy to make and so refreshing and so healthy, I can't understand why I have not been making it for myself all summer. A simple dressing of fresh lemon juice and olive oil is all you need to allow all of the wonderful flavors to come through. This contains green peas, roasted red peppers, diced cucumbers, scallions, cilantro, and toasted pine nuts.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRHyet2yTItCE8ShIRe8C2mUAOEcs8oPMA4e7CwZJecnp1wZLfna67JhZiDMD0eNNJoPcrfEv7vFyN9U5t0deBn6BFQKrMC5bOjkWQaTh860VlpelSOQu7WtUiEvDh2CkeoZdk6A/s1600-h/DSCN5696.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRHyet2yTItCE8ShIRe8C2mUAOEcs8oPMA4e7CwZJecnp1wZLfna67JhZiDMD0eNNJoPcrfEv7vFyN9U5t0deBn6BFQKrMC5bOjkWQaTh860VlpelSOQu7WtUiEvDh2CkeoZdk6A/s400/DSCN5696.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5230997323173139618" /></a><br />I had a fun sandwich idea one evening after work--slice up some portobello mushrooms, zucchini, and red bell pepper and sear them in a hot pan with olive oil and a glaze of balsamic vinegar. Then make a batch of Lemony Cashew-Basil Pesto (<em>Eat, Drink, and Be Vegan</em>) and spread a nice layer of that on a slice of bread. Heap the seared veggies on top, and you have a fabulous dinner. <br /><br />Here's something I've been meaning to blog for a while. Like many of you, I received a sample of <a href="http://theprobar.com/">Vegan Pro Bars</a> in the mail a while ago. I received five flavors--cherry pretzel, maple pecan, kettle corn, cocoa pistachio, and sesame goji. I was anxious to try them and to share my thoughts on my blog... but somehow it fell by the wayside. But better late than never, eh?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRubAfLzaaSQm-4Cf974JfW7_mFG37bs1d6wRDVnTl__ogK0lENK8HI7PyMRvbfsAWl0CAtnqK7OqwRiHrLDtUmelSFAzDqd5dRLV31GXByknFy6TX-5PiJl8CuDzLHcJGpWzAYw/s1600-h/DSCN5651.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRubAfLzaaSQm-4Cf974JfW7_mFG37bs1d6wRDVnTl__ogK0lENK8HI7PyMRvbfsAWl0CAtnqK7OqwRiHrLDtUmelSFAzDqd5dRLV31GXByknFy6TX-5PiJl8CuDzLHcJGpWzAYw/s400/DSCN5651.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5231000372512763666" /></a><br />This is the kettle corn bar, though I think my favorite was the cocoa pistachio flavor. In any case, I was quite impressed with this product. You can probably tell from the picture that it is made from whole, recognizable ingredients such as dried fruits, almonds, and sesame seeds. It is healthy and filling, providing plenty of protein and healthy fat. I found it to be an excellent breakfast, and I typically try very hard to make breakfast pack a powerful nutritional punch to start the day. The down side? They are quite expensive, to the point of being cost prohibitive. I don't know that I could ever fit Pro Bars into my food budget... Still, I'm glad to have been able to try them and be impressed with the fact that there actually are healthy, whole food snack options available out there.<br /><br />Peace!Unknownnoreply@blogger.com15tag:blogger.com,1999:blog-31847616.post-41706779209180813402008-07-26T13:12:00.005-04:002008-07-26T13:48:19.210-04:00Still here...I'm still here, even though I have sorely neglected to blog recently. The truth is, my life over the past couple of months has been a series of ups and downs--and the overall effect has been to wear me out. It's funny how you can be on cruise control for a while, day in and day out, and then one day you your life just sideswipes you at 100 miles per hour. Has this ever happened to you? I'm sure it has... It happens to all of us once in a while, right?<br /><br />I've done very little experimental cooking recently. I've been sticking to the basics, for the most part--easy, tried and true recipes that satisfy and require little effort. I got burned out for a while. But now I'm starting to miss cooking the way I used to...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvPaZ2T4fHx5tyLsmeJP5pTZ6eSTKPURAemKtNEpuxGfjrf2AffA28_0SuSLfwnxsHvSwpdkZx9L3ReABa9nkNmyKgubx8Ej71WzdOjYIpR1XFBOwzjGAcboDuh3v287Cx2hPx9g/s1600-h/DSCN5634.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvPaZ2T4fHx5tyLsmeJP5pTZ6eSTKPURAemKtNEpuxGfjrf2AffA28_0SuSLfwnxsHvSwpdkZx9L3ReABa9nkNmyKgubx8Ej71WzdOjYIpR1XFBOwzjGAcboDuh3v287Cx2hPx9g/s400/DSCN5634.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5227373928541215954" /></a><br />I made this stir-fry weeks and weeks ago, but it was so good that it still deserves a spot on this blog. I made it for a good friend of mine who was willing to try tofu for the first time. In hopes to not turn him off by the texture of the tofu, I diced it extra small and used the twice-cooked method: Stir-fry it once in a little bit of very hot oil, add some tamari, remove the tofu from the pan and place on paper towels, clean the pan, add more oil and heat again until very hot, and then stir-fry the cooled tofu again. It creates a crispy outer coating that I have found even tofu-averse people can appreciate. The rest of the veggies we cooked in a teriyaki sauce that <a href="http://melomeals.com">Melody</a> created for her fabulous teriyaki tempeh recipe that I tested for her way, way back in the day. And we served it over udon noodles. We enjoyed this meal immensely, and I was quite pleased to have been able to offer my friend a pleasing first experience with tofu.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UVzxRyunHcMPFpKte8f_gsIEly6ZOgPLoYGMgB_wqSpwVtV-nJYkIf7xlgt1GBLI6UAS6R3RYrvN87tx7MI6NTmjFWKR6n5ljlqZIDN4G-er3Kviwk-TYgLazA6Y1uiPaEy2XQ/s1600-h/DSCN5514.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UVzxRyunHcMPFpKte8f_gsIEly6ZOgPLoYGMgB_wqSpwVtV-nJYkIf7xlgt1GBLI6UAS6R3RYrvN87tx7MI6NTmjFWKR6n5ljlqZIDN4G-er3Kviwk-TYgLazA6Y1uiPaEy2XQ/s400/DSCN5514.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5227376188425543666" /></a><br />Talk about an easy meal... This is a <a href="http://sunshineburger.com/products/southwest.html">Southwest-style Sunshine Burger</a> topped with a slice of pepperjack flavor <a href="http://www.galaxyfoods.com/ourbrands/usa/galaxy.asp">Rice Vegan cheese</a> and avocado slices on half a whole wheat bun. Whereas I'm not normally a big fan of frozen veggie burgers, these are actually quite good. They have a kick to them.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8mJF1GGB0bmhrSA8KjF3RUNHjPzXQSXwD9N-Itfk5pDAhRWN6GzzPfO_KqMqmlZ4knAmU497rIHpW_5IwLbSl_jLWTprkRFbFSyCrC_NIlAVtoQAk7eAz5FxHCjSL_-rAXR9sQA/s1600-h/DSCN5677.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8mJF1GGB0bmhrSA8KjF3RUNHjPzXQSXwD9N-Itfk5pDAhRWN6GzzPfO_KqMqmlZ4knAmU497rIHpW_5IwLbSl_jLWTprkRFbFSyCrC_NIlAVtoQAk7eAz5FxHCjSL_-rAXR9sQA/s400/DSCN5677.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5227378586998822066" /></a><br />It's never the wrong time of year for gingerbread... so that's how I justified making these Gingerbread Cupcakes with Lemony Cream Cheese Frosting from <em>VCTOTW</em>. I took them to work where they were well received, as always. Personally, I thought they were fabulous with chunks of crystallized ginger hidden like little gems inside the cake. <br /><br />But... these are my last cupcakes for a while. I remember a time when I was a health foodie, and I loved being that way. Once you slip out of that habit it can be difficult to get back into it, but I'm making an effort. Especially with a mini busy season coming up at work, I want to be in the routine of doing what is best for myself and feeling great and energetic.<br /><br />In other news, I got a bike, and I am playing in a softball league, and I have been running again, and I have been going to Jazzercise classes... so I'm staying pretty active. And next weekend I'm going backpacking with one of my good friends--which is super exciting.<br /><br />I hope you all have been enjoying your summer. As for me, I'm ready for fall again--but I'm making the most of this awful heat. I'll be around again soon. :) Take care.Unknownnoreply@blogger.com17tag:blogger.com,1999:blog-31847616.post-10262043021668179982008-06-09T20:20:00.005-04:002008-06-09T20:56:27.762-04:00Cupcake mischiefDo you have those friends who always manage to entice you to get into things--things you wouldn't have done on your own? Such as super-fancy, decadent cupcakes? Well, I have friends like that. In particular, I have two friends whose presence seems to be the key to the spontaneous generation of cupcakes. Let me show you what I mean...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRe8f-LoxWJvil-Dp8nhvRTqqYuF2XdbXlCGKP7lu963lXz7ew-4FRKd40D7gL21II1339fcNNdwIXHZ1TUdc5q_CIn769BgQVgJfGsxP7oE0xvo0Nd0bY_qHwPI8n2Rt-hqv6Kw/s1600-h/DSCN5589.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRe8f-LoxWJvil-Dp8nhvRTqqYuF2XdbXlCGKP7lu963lXz7ew-4FRKd40D7gL21II1339fcNNdwIXHZ1TUdc5q_CIn769BgQVgJfGsxP7oE0xvo0Nd0bY_qHwPI8n2Rt-hqv6Kw/s400/DSCN5589.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5210045756912342578" /></a><br />S'mores Cupcakes, from <em>VCTOTW</em>, of course. Towers of vegan buttercream frosting drizzled with ganache and topped with graham crackers? Mmm...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVta4fHalhPuu5MrjTG3bCEAG6XNYllxrFM8wCn7DX5hmo71QjHg1ahWu_ZYi1M7j5Kyh59Y6AsYRAqskWvqDZ6__ImZsDlUU7EFLJ0Y9flh6O4fD6huUQXRc_QSfIxIdMVLFn_A/s1600-h/DSCN5585.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVta4fHalhPuu5MrjTG3bCEAG6XNYllxrFM8wCn7DX5hmo71QjHg1ahWu_ZYi1M7j5Kyh59Y6AsYRAqskWvqDZ6__ImZsDlUU7EFLJ0Y9flh6O4fD6huUQXRc_QSfIxIdMVLFn_A/s400/DSCN5585.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5210048325039599026" /></a><br />Putting on the finishing touches...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTZR5rWIGZQ6RnMmcyKHwX4nBaeiFm_BXp7J5nlYZH4fsAqdIxqz7K4c7NrYIrMbOhWLCv0XZVFR3-Gb2I9jF2if0CjbBCTNGIFAD4Yg7_YjlIC1cGNQVWoMXMpZ_TJJOzienPrA/s1600-h/DSCN5593.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTZR5rWIGZQ6RnMmcyKHwX4nBaeiFm_BXp7J5nlYZH4fsAqdIxqz7K4c7NrYIrMbOhWLCv0XZVFR3-Gb2I9jF2if0CjbBCTNGIFAD4Yg7_YjlIC1cGNQVWoMXMpZ_TJJOzienPrA/s400/DSCN5593.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5210047384542376818" /></a><br />Some of them we chose to top with strawberries instead, just to mix it up a bit.<br /><br />And on yet another occasion:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEYJXxanG7Bji4WrEOMfey0-Os0sBBEPbnyHRSxf1CiIht7tuNG-3LwGBRLxugZMQ_kX4mRA-nyNS_MIte-Bu4X5_KRCjLaFS6R_CT-VzsD6XRJnZlsNY13u74zeVD7wr6uryHzA/s1600-h/DSCN5506.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEYJXxanG7Bji4WrEOMfey0-Os0sBBEPbnyHRSxf1CiIht7tuNG-3LwGBRLxugZMQ_kX4mRA-nyNS_MIte-Bu4X5_KRCjLaFS6R_CT-VzsD6XRJnZlsNY13u74zeVD7wr6uryHzA/s400/DSCN5506.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5210045745200225442" /></a>Tiramisu Cupcakes! For someone who loves coffee and cupcakes (and that would be all three of us), who can imagine a more pleasing creation?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQtafBrvjErZcVGV7JrlKuYyp3QM1YojHUMgWqdXFUk0W-kUStUBjEj0-EKZSU9Kh4QiLIFfM7fZ2Tld76FQp_KnkLKhE8l0b_q-BcXaQxOUebBGn5pzn98uunD__7PZiXlC1ERA/s1600-h/IMG_1188.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQtafBrvjErZcVGV7JrlKuYyp3QM1YojHUMgWqdXFUk0W-kUStUBjEj0-EKZSU9Kh4QiLIFfM7fZ2Tld76FQp_KnkLKhE8l0b_q-BcXaQxOUebBGn5pzn98uunD__7PZiXlC1ERA/s400/IMG_1188.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5210048330179084274" /></a><br />Abby takes her work very seriously--See how meticulously she dusts the cupcake liners?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7J6unQ-6bbHh9IDP_Fvbksf9lYODfsODaTir0XRMaXvkjCDP4ipSEnkdN4PamuAWdMMPKTRLgBRwEQPT81FIiywmMH9wq8vCgKAwsey9gJWXOxYQ_pw8h_-c-kuy4VpCCnOkQ1A/s1600-h/IMG_1205.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7J6unQ-6bbHh9IDP_Fvbksf9lYODfsODaTir0XRMaXvkjCDP4ipSEnkdN4PamuAWdMMPKTRLgBRwEQPT81FIiywmMH9wq8vCgKAwsey9gJWXOxYQ_pw8h_-c-kuy4VpCCnOkQ1A/s400/IMG_1205.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5210048340229514722" /></a><br />And, well, what would we have done without Jessica's masterful bean arrangements?<br /><br />Everybody needs friends like this, don't you think?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid98G7Uo0ssCy8FFCpO3cqmPMWQ1uBu0CWMvsPhEZlWS0P6uXIjgEmAwcMGJWfyKQFemW_ECFdEAAEUMOFbOvVVfPeXKGYGAFo80W6IhyQ0OVqtro-Guvs_HV2fOkgQth2X6YLDg/s1600-h/IMG_1213.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid98G7Uo0ssCy8FFCpO3cqmPMWQ1uBu0CWMvsPhEZlWS0P6uXIjgEmAwcMGJWfyKQFemW_ECFdEAAEUMOFbOvVVfPeXKGYGAFo80W6IhyQ0OVqtro-Guvs_HV2fOkgQth2X6YLDg/s400/IMG_1213.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5210047389431592082" /></a><br /><br />So for future reference... whenever you see cupcakes on this blog that have truly gone above and beyond, you now know who is probably behind the madness.<br /><br />Cheers!Unknownnoreply@blogger.com23tag:blogger.com,1999:blog-31847616.post-24121129999745832352008-05-25T21:31:00.004-04:002008-05-25T22:27:16.404-04:00Eat, Drink, And Be Vegan!I have not blogged very much about this cookbook since I got it for Christmas, but that doesn't mean that I haven't been wearing it out. I have quite a backlog of <em>ED&BV</em> adventures to share. Dreena Burton's <em>Vive Le Vegan!</em> has been my favorite cookbook for some time, but her latest is on the verge of surpassing it!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFN9UB46TPTYsuZmOhGm0efFeqEPdiG9W7TC-0_bCPSRS7I7f6rwXlzLnl8YeKNL-Puwpaft5J1Flepo_yRkEWLQAxdAYINjkZjy8qV5DyIFJ_wl_Fu2IZ7RA0OCS0lqJvav_SUA/s1600-h/DSCN4716.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFN9UB46TPTYsuZmOhGm0efFeqEPdiG9W7TC-0_bCPSRS7I7f6rwXlzLnl8YeKNL-Puwpaft5J1Flepo_yRkEWLQAxdAYINjkZjy8qV5DyIFJ_wl_Fu2IZ7RA0OCS0lqJvav_SUA/s400/DSCN4716.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5204495400670811698" /></a><br />This Sweet & Sour Chipotle Tempeh with Sweet Potatoes I made a while back, but I certainly have not forgotten how delicious it was. Sweet and tangy, it went excellently over steamed quinoa sprinkled with cashews. An added perk: My entire apartment smelled divine as it baked! I ate this for lunch every day for a week, and I think it only tasted better and better each time.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnVG4eJwiktBRyE-0EcGsvGeuNNaIfkm9wDUJR_tH_Z5rknXOwYAsFajJBNkIAlTADdnTg1bY37KEpJwhLpNVBY2Ugnf8gK9qtF91IZ2S4sZzNTTfBHh4bDzysFrr_Ym0i2-tOTg/s1600-h/DSCN5517.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnVG4eJwiktBRyE-0EcGsvGeuNNaIfkm9wDUJR_tH_Z5rknXOwYAsFajJBNkIAlTADdnTg1bY37KEpJwhLpNVBY2Ugnf8gK9qtF91IZ2S4sZzNTTfBHh4bDzysFrr_Ym0i2-tOTg/s400/DSCN5517.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5204495404965779010" /></a><br />Roasted Garlic Artichoke Spread with Fresh Oregano: I made this for a little dinner party I had one evening. Bold, rich flavors of artichoke hearts and roasted garlic with the gentle seasoning imparted by the fresh oregano created an exciting, complex spread that was excellent served on simple rye crackers. This disappeared quickly, receiving many positive comments along the way!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiixmmoCX4KfklMqlS5OZTLsRXRQQGCqq3PYMJGr5tRdXvyn8nhtRAnktycqGAT80fttBIv9NO7odDYaiAVV8uokzdChJbPW2Pt-i3Q-Sr3cUFJOy5OpUpLZ4mjHjCUg7x3pDIpCA/s1600-h/DSCN5522.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiixmmoCX4KfklMqlS5OZTLsRXRQQGCqq3PYMJGr5tRdXvyn8nhtRAnktycqGAT80fttBIv9NO7odDYaiAVV8uokzdChJbPW2Pt-i3Q-Sr3cUFJOy5OpUpLZ4mjHjCUg7x3pDIpCA/s400/DSCN5522.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5204495409260746322" /></a><br />I had some friends over for dinner one night and made this Blackened Tofu, after poring over many tofu recipes to decide how best to introduce one of my tofu-wary friends. I was hoping for something that would impart a lot of flavor, not have an extraordinarily spongy texture, and be simple enough that she would feel comfortable trying it herself after watching me cook it. This recipe, happily, did all of those things--and the spicy coating was delicious to boot. We made a simple vegetable sautée to serve with it. The leftovers I mashed up with a dab of Nayonaise and some chopped celery for a tasty sandwich spread. I've definitely dog-eared this recipe to use over and over again.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaAxFx35dg2TytO1ZQvIRUVs0uQxA_52xfCusETDrbfAd4D4zVQSTypDp7LkCGeNAG8rvIyzcxlGN4H8ZUqb1Y572dru7erPUIigGDFawTsfW85jqLrEqCySLblBq_3yzRsBRhWg/s1600-h/DSCN5528.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaAxFx35dg2TytO1ZQvIRUVs0uQxA_52xfCusETDrbfAd4D4zVQSTypDp7LkCGeNAG8rvIyzcxlGN4H8ZUqb1Y572dru7erPUIigGDFawTsfW85jqLrEqCySLblBq_3yzRsBRhWg/s400/DSCN5528.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5204495413555713634" /></a><br />Veggie Sizzle Burritos. Another simple, delicious meal. I opted to forgo the vegan cheese on this one because I wanted to taste clearly the zucchini and portobello filling, which was spiced nicely with chili powder, paprika, and tamari. Baking them made the whole spelt tortillas nice and crispy. This is another keeper for sure.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Kb-6-DBIH4yQhg1yCJ2DPPCC_zstqmTxVwWTuMqfgub5vr8tO9ZwgO0-zFh5QT3mHSyWAmrPs5qj4o8o6vX_B_aUAm4Z5wcuhRM6zPsMJBJKEqx40HyE6ilz3PJyil92wi66jA/s1600-h/DSCN5604.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Kb-6-DBIH4yQhg1yCJ2DPPCC_zstqmTxVwWTuMqfgub5vr8tO9ZwgO0-zFh5QT3mHSyWAmrPs5qj4o8o6vX_B_aUAm4Z5wcuhRM6zPsMJBJKEqx40HyE6ilz3PJyil92wi66jA/s400/DSCN5604.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5204495417850680946" /></a><br />The Lemony Cashew-Basil Pesto was a refreshing new take on the idea of pesto. Raw cashews add a rich, creamy taste that other nuts just couldn't achieve... The pesto came out quite thick, almost like a paste, so tossing it in the pasta with a couple of spoonfuls of the pasta cooking water helped to create a saucier texture. Because the nuts were raw, this pesto came together a lot faster than other recipes do. This may be my new favorite pesto recipe--and with summer in full swing, I foresee making it quite frequently!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPv7mG4nv4K-88bm8q9YtKKT486Qosbq0v1FTXYZmlLs3P5ZMM7Jkct8LFPhG7hwGvrmFyn0vE3ZQTzk3ewE3xm81nK2Ju2nluD7LKlQqmsV6OebH1UWnEdsLqIIWiN9cfluQaSw/s1600-h/DSCN4718.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPv7mG4nv4K-88bm8q9YtKKT486Qosbq0v1FTXYZmlLs3P5ZMM7Jkct8LFPhG7hwGvrmFyn0vE3ZQTzk3ewE3xm81nK2Ju2nluD7LKlQqmsV6OebH1UWnEdsLqIIWiN9cfluQaSw/s400/DSCN4718.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5204498862414452354" /></a><br />I took these Lemon Poppy Seed Crackle Cookies to work one day and left them anonymously in the break room. It didn't take long, however, for word to circulate that I had brought them--people have learned to recognize the "different" types of baked goods that I bring in, I suppose! Our office manager came up to me and told me that the cookies were "pretty much perfect." Of course, I really can't take all the credit for that. This recipe really is an exceptional take on the classic combination of poppy seed and lemon. The cookies came out moist and chewy, and the poppy seeds impart an earthy layer of flavor that balances so nicely with the fresh, light, tangy lemon flavor. Many, many compliments to Dreena on this recipe!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRFnpeWVZg4bbnV_CdqpHIlBIuHiVp11Fa-WiKMrVzKNQhhVkyoDGxIBDktzwRaIQWoTM1gAdGi6rIC2aZMKLHY0X5g-aTZmW_ZGpcLmrPWxfIdKcirnhVz-dTaV50wpV35GHAg/s1600-h/DSCN4745.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRFnpeWVZg4bbnV_CdqpHIlBIuHiVp11Fa-WiKMrVzKNQhhVkyoDGxIBDktzwRaIQWoTM1gAdGi6rIC2aZMKLHY0X5g-aTZmW_ZGpcLmrPWxfIdKcirnhVz-dTaV50wpV35GHAg/s400/DSCN4745.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5204498883889288850" /></a><br />Finally, these Cocoa Banana Muffins that I made in an attempt to make use of some overripe bananas that I had lying around. I have to admit that, for some reason, they came out a little dry... though I greatly enjoyed them for breakfast with a glass of almond milk. Chocolate and banana is truly a great combination!<br /><br />There are still many, many recipes in <em>ED&BV</em> that have caught my eye that I have yet to make, but I would say that I have gotten off to a pretty good start at breaking in this fabulous cookbook!Unknownnoreply@blogger.com16tag:blogger.com,1999:blog-31847616.post-50659567169919571932008-05-22T08:15:00.002-04:002008-05-22T08:21:13.317-04:00Sorry.I've not been in the mood to blog lately. I guess you could say I've been in a bit of a slump. Anyway... I didn't mean to disappear from this blog without a trace. So I wanted to drop a quick note to say that I'll be back soon--just as soon as I can pull it together. Thanks for understanding.Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-31847616.post-53713180992614497822008-04-26T11:48:00.010-04:002008-04-27T13:31:12.039-04:00California Dreamin'[UPDATE: Some of you commented that you had some trouble seeing the photos, so I reloaded all of them. Please let me know if you can see them now...]<br /><br />Wow--my trip to San Francisco has absolutely flown by. My friend Kelly and I fly home later today, and then Monday it's back to work. And every minute that we've been here has been just amazing. It's hard to think about going back to daily life after a week like this...<br /><br />I wanted to do some blogging while I was out here but of course, I've been playing so hard that I've either been too busy or too exhausted most of the time. But I've thought a lot about blogging and I've taken lots of pictures to share. So sit back and get ready for a long post!<br /><br />Our friend Kevin, whom we came out to visit, actually lives not in San Francisco but in the city of San Mateo, just to the south (though he's moving back to Atlanta in just a little over a month). So we spent a few days actually in the city of San Francisco, and the rest of the time we traveled around the area seeing other places, and hanging out in San Mateo a fair bit too. The first day after Kelly and I got here, last Friday, we went into San Francisco and walked around Fisherman's Wharf, down by the bay.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3RlITlIH9JTHgRVDPmeqgPKeiJ6jMQQrnf1UHGb-PrY0PSW4UdaqAlmtsst8kROJWc7Fgms4SHY3IIxAz8Guo6Zu7mNT9-5RD6yAYqNSkpQzh-6F4BSHSnsL7B9whYtV7XebBog/s1600-h/DSCN4980.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3RlITlIH9JTHgRVDPmeqgPKeiJ6jMQQrnf1UHGb-PrY0PSW4UdaqAlmtsst8kROJWc7Fgms4SHY3IIxAz8Guo6Zu7mNT9-5RD6yAYqNSkpQzh-6F4BSHSnsL7B9whYtV7XebBog/s400/DSCN4980.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193967012263628754" /></a><br />The bay was a spectacular sight, as was the view of the city behind it. We spent several hours just walking around the area, taking it all in.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIDoXAbP3dw1UHrLAD8I6_tVW5GeOT78Ts-RzrJ21KM3Hcj9zh1YznYhlR6H0T_4qWOCegcPN4TphbFd0EtKqyGwLoQV6a_suON-lPq6xAgdhQD0CsH2pF75oTA9EClBN9jHPaXA/s1600-h/DSCN4954.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIDoXAbP3dw1UHrLAD8I6_tVW5GeOT78Ts-RzrJ21KM3Hcj9zh1YznYhlR6H0T_4qWOCegcPN4TphbFd0EtKqyGwLoQV6a_suON-lPq6xAgdhQD0CsH2pF75oTA9EClBN9jHPaXA/s400/DSCN4954.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193967016558596066" /></a><br />And we took a break for Irish coffee (mine without cream, of course).<br /><br />Many of you suggested that I try to make it to <a href="http://www.millenniumrestaurant.com/">Millennium</a> while I was here. Kelly and Kevin were open to the idea, so we headed there for dinner last Friday night.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYw21EKWy9o2b24EmLXWPu7eio93st3OfywAtAnSdfX9qy9q99EHKqSMHh3Itpa_YkvqAQIfDwvNDnArBiXoxq7CrUH1jgd1YE4X12NhfQBARVMqiG1ruyM0V9YK2OTkNmYK5ikw/s1600-h/DSCN4996.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYw21EKWy9o2b24EmLXWPu7eio93st3OfywAtAnSdfX9qy9q99EHKqSMHh3Itpa_YkvqAQIfDwvNDnArBiXoxq7CrUH1jgd1YE4X12NhfQBARVMqiG1ruyM0V9YK2OTkNmYK5ikw/s400/DSCN4996.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193967025148530674" /></a><br />The outside décor was nothing too fancy...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglb4Pt4esux7AJeRnlxJiQ9Ym29z80nwfC7oWnAGZmscXFyuUq_3qnHG7xzOQXnoWNmOd73IRUyckxrnXWy0yZpFaIa4SECOrlLS0QEbz16q0pEczq1KaUuhN9v5t_ZcdltPEGIw/s1600-h/DSCN4993.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglb4Pt4esux7AJeRnlxJiQ9Ym29z80nwfC7oWnAGZmscXFyuUq_3qnHG7xzOQXnoWNmOd73IRUyckxrnXWy0yZpFaIa4SECOrlLS0QEbz16q0pEczq1KaUuhN9v5t_ZcdltPEGIw/s400/DSCN4993.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193967029443497986" /></a><br />And the inside was low-key as well... and charming at the same time. All of us commented on these chandeliers, which somehow dressed up the room even in their simplicity.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwaMdjRxdCWOT0_O-cI0-K59oCM1OGensXY0P5ygh21RZnoqEZl3Vm5C7YK-aKckV5NXJwRWx_Z8mQ5ICJ5w-PdS9uRpiTbAs4sD2fOtzbpdnLFps0P1y1rQ0JiB8knkoKiiHphQ/s1600-h/DSCN4986.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwaMdjRxdCWOT0_O-cI0-K59oCM1OGensXY0P5ygh21RZnoqEZl3Vm5C7YK-aKckV5NXJwRWx_Z8mQ5ICJ5w-PdS9uRpiTbAs4sD2fOtzbpdnLFps0P1y1rQ0JiB8knkoKiiHphQ/s400/DSCN4986.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193968751725383698" /></a><br />We started off with some cocktails...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQYa7wYIr95rJF7JWcfQEBj7OF_XyxgyzLMi0dZriM81HZZpZORDrOuh6iZhCcup_H3FHQm59s8nhFhEYvXvWfLA8sbW1-iHMMpLF9H_OOX7hEr1tYtYkKE-Zujle_eWz3dgcMg/s1600-h/DSCN4987.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQYa7wYIr95rJF7JWcfQEBj7OF_XyxgyzLMi0dZriM81HZZpZORDrOuh6iZhCcup_H3FHQm59s8nhFhEYvXvWfLA8sbW1-iHMMpLF9H_OOX7hEr1tYtYkKE-Zujle_eWz3dgcMg/s400/DSCN4987.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193968756020351010" /></a><br />And we shared an appetizer, the Red Quinoa Timbale.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9M3M1TlFw2ECzIlY1K9zFcB1FG7fEKu1vGdQdgnmmlgvfsPgg6MAOAp8Qq1SOa7TaSZar37iuL0-6eAp2LSAxplAl1KCIdSOr40NbrHI1tlHYy362uCCiaMRGdDS4cROVVoYpEw/s1600-h/DSCN4990.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9M3M1TlFw2ECzIlY1K9zFcB1FG7fEKu1vGdQdgnmmlgvfsPgg6MAOAp8Qq1SOa7TaSZar37iuL0-6eAp2LSAxplAl1KCIdSOr40NbrHI1tlHYy362uCCiaMRGdDS4cROVVoYpEw/s400/DSCN4990.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193968764610285618" /></a><br />Each of us ordered a different entrée, and we all intended on trying each other's. It turned out that we all liked everything so much that we pretty much ended up sharing all three plates. Kevin ordered the Grilled Achiote Spiced Smoked Tempeh, which was sweet and spicy, with the flair of Latino cuisine.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXx2bdxaqI2fqqBgx9jdaOJk0cILtcvmItp2bkIIS8gndCSlhrqFQ_SWOL632NI40ZP9FDXvRcWUv8MQbVhL9BY0VO7zbgYloz2hkoLgpSjGj1OrXfCoc69Bcy5BWOwEt2DQc2Og/s1600-h/DSCN4989.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXx2bdxaqI2fqqBgx9jdaOJk0cILtcvmItp2bkIIS8gndCSlhrqFQ_SWOL632NI40ZP9FDXvRcWUv8MQbVhL9BY0VO7zbgYloz2hkoLgpSjGj1OrXfCoc69Bcy5BWOwEt2DQc2Og/s400/DSCN4989.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193968768905252930" /></a><br />Kelly's plate was the Erbette Chard Roulade, a French-inspired plate with toasted baguette slices filled with a tofu ricotta and cashew-chard "Florentine," on a bed of puy lentils.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR8dxJ-yYq1MJjdlSxFVcq-fG7zpujvl95Gyq8NDvgK1aiCJk5igt86T2jIDl1jjYUfRQRle7cYYJv618BCxOCmDLfxlYUjMn3IYS4ufMP2ANRycJbeJE2VFU2XYxCeI7hC44eOw/s1600-h/DSCN4991.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR8dxJ-yYq1MJjdlSxFVcq-fG7zpujvl95Gyq8NDvgK1aiCJk5igt86T2jIDl1jjYUfRQRle7cYYJv618BCxOCmDLfxlYUjMn3IYS4ufMP2ANRycJbeJE2VFU2XYxCeI7hC44eOw/s400/DSCN4991.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193968777495187538" /></a><br />I chose the Seared Edamame and Shiitake Cakes. The flavor of the fresh veggies on top played nicely off of the richness of the coconut-lime base.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3uq3BKH_w42qnxs-ygYBonTa4G8wu5vcv6IDLJUWPk9vu4EnUCqts3vrB1dgElN-ndsJ2YA7S1WNjcnlk1ijpO0FFeI2vhfyuzwdgpgN2dm84KVKTwczwLZ2ZbYzjopbHIMHtgQ/s1600-h/DSCN4994.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3uq3BKH_w42qnxs-ygYBonTa4G8wu5vcv6IDLJUWPk9vu4EnUCqts3vrB1dgElN-ndsJ2YA7S1WNjcnlk1ijpO0FFeI2vhfyuzwdgpgN2dm84KVKTwczwLZ2ZbYzjopbHIMHtgQ/s400/DSCN4994.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193970358043152482" /></a><br />Though we were quite satisfied after our meal, we still managed to share a dessert--the Chocolate Almond Midnight, a rich chocolate mousse cake with an almond cashew crust. This was a nice, sweet finish to our visit to Millennium. The waiter let me keep a menu, a great souvenir of the evening.<br /><br />On Saturday we went hiking through Muir Woods... so no exciting food stories. But I did get to see some amazing redwood trees.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuXujF3SqYZ20Skcw1eAW9jf3wQC2Arf9P0szeV3qzNOJNEhdtVOFyBjJbQKFvczUvrCk2blfg61ih9IVXfq9L1gRzNS4Krf4VLBsG57ha829xSXGfvqRWwZ9TPNFbbt6oBdrcfw/s1600-h/DSCN5031.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuXujF3SqYZ20Skcw1eAW9jf3wQC2Arf9P0szeV3qzNOJNEhdtVOFyBjJbQKFvczUvrCk2blfg61ih9IVXfq9L1gRzNS4Krf4VLBsG57ha829xSXGfvqRWwZ9TPNFbbt6oBdrcfw/s400/DSCN5031.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193970366633087090" /></a><br />No photo, of course, can do justice to these spectacular trees, rugged survivors through hundreds of thousands of years of the history of the earth.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZz28XZ8JQiYYhwvtNsPFXX0Ub8_JCjC0aiN1m9jQFnJIwpaE5QdUFViqV4TLIoyDVmOcCI8CPiOKEQxQHjkY349lPhdat8j6nDzgFe-7DiVBBIZHQyI49Gp0qjlK9AsIHwBgCyg/s1600-h/DSCN5070.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZz28XZ8JQiYYhwvtNsPFXX0Ub8_JCjC0aiN1m9jQFnJIwpaE5QdUFViqV4TLIoyDVmOcCI8CPiOKEQxQHjkY349lPhdat8j6nDzgFe-7DiVBBIZHQyI49Gp0qjlK9AsIHwBgCyg/s400/DSCN5070.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193970370928054402" /></a><br />There were all sorts of wildflowers to be seen. These California poppies were among the most vibrant flowers I've ever encountered.<br /><br />On Sunday we took it easy. We went down to the Stanford University campus and lay around in the sun for awhile. And we ate brunch at a cafe called <a href="http://www.hobees.com/">Hobee's</a>. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixG70SM1Zi0MclfIWF4Ut5LHllu8S-Y5qNpIKYboQzLolToZMgzxVeFl1pOfge9Nqni-ngyHl_dSbTLppyohSTixC7SQTKPWBXBZMtwkM8qnQyREkQl5i4k4zPmRcKd83-1EIBMg/s1600-h/DSCN5123.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixG70SM1Zi0MclfIWF4Ut5LHllu8S-Y5qNpIKYboQzLolToZMgzxVeFl1pOfge9Nqni-ngyHl_dSbTLppyohSTixC7SQTKPWBXBZMtwkM8qnQyREkQl5i4k4zPmRcKd83-1EIBMg/s400/DSCN5123.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193970379517989010" /></a><br />I had the Seven Veggie Medley, a vibrant dish of fresh veggies and tofu in a mildly spicy curry sauce.<br /><br />On Monday evening we went down to the beach at Half Moon Bay, a straight shot west from San Mateo. I just love the ocean, and I had never seen the Pacific before.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWbfhrvPFGSshNaXoYgNOKzQZYK7yrCEdecIHXhqjOrm8MKDwPnTBcozHIeJFfG5M6ooU-JAJDOXQreLznMsAd3I5uE0EsAtTkMBKMoUl7t1BAQzgTn2f9AWak19DbNsWFepV6uQ/s1600-h/DSCN5208.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWbfhrvPFGSshNaXoYgNOKzQZYK7yrCEdecIHXhqjOrm8MKDwPnTBcozHIeJFfG5M6ooU-JAJDOXQreLznMsAd3I5uE0EsAtTkMBKMoUl7t1BAQzgTn2f9AWak19DbNsWFepV6uQ/s400/DSCN5208.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193973154066862242" /></a><br />Needless to say, it was fantastic.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJS6XPnvo6h6yCzsRLP0TvUNnAxJ6vrszUf8yCpSMXgZohFIBSWvwzCF67IFrLDYQkVVzZJtNfJWFe-d2xe0dccLgp_yk2uY-q-wkpRrZ6IMdGqA-H9OppYfPxU_-MhMKXXHicfg/s1600-h/DSCN5161.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJS6XPnvo6h6yCzsRLP0TvUNnAxJ6vrszUf8yCpSMXgZohFIBSWvwzCF67IFrLDYQkVVzZJtNfJWFe-d2xe0dccLgp_yk2uY-q-wkpRrZ6IMdGqA-H9OppYfPxU_-MhMKXXHicfg/s400/DSCN5161.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193973158361829554" /></a><br />The shore was wreathed by steep, rugged cliffs which were carpeted with these amazing, anemone-like flowers, that came in varying colors from pale yellow to deep fuchsia.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmS4bh1IX_YZFTNTOniayvgVdWJAFDXMg-g7jdsGyayN71i7AdCRjn3IA29O5tWPvrfkOFCz8AO9M9EOCLRo6rskkO-EnwpK44B2mqVDKMkhElk1PsC4p74RCzqKkFC90SI3uFkw/s1600-h/DSCN5145.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmS4bh1IX_YZFTNTOniayvgVdWJAFDXMg-g7jdsGyayN71i7AdCRjn3IA29O5tWPvrfkOFCz8AO9M9EOCLRo6rskkO-EnwpK44B2mqVDKMkhElk1PsC4p74RCzqKkFC90SI3uFkw/s400/DSCN5145.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193973166951764162" /></a><br />The sand along the shore was disturbed more by the footprints of seabirds than of people.<br /><br />Tuesday we went up to Sonoma County... wine country. It was a cool, rainy day, not terribly conducive to taking photos. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6DG3FNjcE_kM7KApKtd_TH9Ih38o9pd0GfEr-2WO_JNaLcqC9wTLS9hJ0Ylp_i9UIZSK7DGfekN8dUbc-n-Nl3KKE889uldN5xRm928TY9edat9WHwoHLUC6tkj8S_OzmtmfRZA/s1600-h/DSCN5265.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6DG3FNjcE_kM7KApKtd_TH9Ih38o9pd0GfEr-2WO_JNaLcqC9wTLS9hJ0Ylp_i9UIZSK7DGfekN8dUbc-n-Nl3KKE889uldN5xRm928TY9edat9WHwoHLUC6tkj8S_OzmtmfRZA/s400/DSCN5265.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193973175541698770" /></a><br />Still, I did manage to get a few at each of the vineyards where we stopped. In particular, we took a walk through the viticulture garden at one of the vineyards, where I saw young wine grapes just beginning to bud on the vine. I believe this is a Merlot vine, but I can't remember for certain.<br /><br />Wednesday while Kevin was at work, Kelly and I went on a short drive down Highway 1 along the coast. We started at Half Moon Bay and drove about an hour south to Santa Cruz... stopping often to soak up the incredible views.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkq3_wE6WyUsy7bVSyWiZnjQO2FHlrGl3Huhvtx2sy0PzoYRHZa3mbSHcpwYS7f68kP8Yxx1jfV9lOqMmWMhEFHr5ECBRBiJb7IN7-4LK-8DQdN2-b1tsdE8rdMZHbqgPlfT_zSg/s1600-h/DSCN5282.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkq3_wE6WyUsy7bVSyWiZnjQO2FHlrGl3Huhvtx2sy0PzoYRHZa3mbSHcpwYS7f68kP8Yxx1jfV9lOqMmWMhEFHr5ECBRBiJb7IN7-4LK-8DQdN2-b1tsdE8rdMZHbqgPlfT_zSg/s400/DSCN5282.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193974670190317794" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ZRoopwsxh_iNrqUarZmg4oAFW5gxkcKqP6k4QSnLOwsbw6leJzKAOcPknwd_HeuCREkkLrKLcFmWmNoULjK96UOIaDEvVrQ_Alq5uArQuft8f3d_sx9ytiTqAOqrpExK3Zf9zQ/s1600-h/DSCN5295.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ZRoopwsxh_iNrqUarZmg4oAFW5gxkcKqP6k4QSnLOwsbw6leJzKAOcPknwd_HeuCREkkLrKLcFmWmNoULjK96UOIaDEvVrQ_Alq5uArQuft8f3d_sx9ytiTqAOqrpExK3Zf9zQ/s400/DSCN5295.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193974674485285106" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdmrV0RKue-hhZQ4pqa3v7LDtvPvF55e_2OqvPe9yPIH8pFE_1W7cL9sPMyY7TFS-wwaR7M6BH96J8DW4pceGR2nzudxaamEL1Y2twL-ZLbbvxCtrAPiLp8Jx_GONmG-UHqf3Irg/s1600-h/DSCN5365.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdmrV0RKue-hhZQ4pqa3v7LDtvPvF55e_2OqvPe9yPIH8pFE_1W7cL9sPMyY7TFS-wwaR7M6BH96J8DW4pceGR2nzudxaamEL1Y2twL-ZLbbvxCtrAPiLp8Jx_GONmG-UHqf3Irg/s400/DSCN5365.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193974678780252418" /></a><br />We stopped for lunch in Santa Cruz, where we found this incredible falafel restaurant tucked away down one of the side roads.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH8LkvRowF6VqjbDfMeeK-xPaJ-NjBgXgLHhiUYoI0-E9mNKQWJSWeuJPrFsJ-cHG7-e7_js45-S42TJrf9Zxlxwrn2b06ffk_TZ1mCAlsQ2KdsHTZ1gM_3RxrGvjtbQOxrIr_yA/s1600-h/DSCN5327.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH8LkvRowF6VqjbDfMeeK-xPaJ-NjBgXgLHhiUYoI0-E9mNKQWJSWeuJPrFsJ-cHG7-e7_js45-S42TJrf9Zxlxwrn2b06ffk_TZ1mCAlsQ2KdsHTZ1gM_3RxrGvjtbQOxrIr_yA/s400/DSCN5327.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193975361680052498" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl2O-AfECNQtcXC_GBBqiPxC9-O9qLZlaYUqdAZbm3aqXLkgLKKGfR8gZepETyPF2iyS_p9lrL5g7zIPkQ1auyNtffNxMDhjvg2N7ZbJuFHAGiUO0kmd_I42cVCCQwyKPjcVd5Kw/s1600-h/DSCN5328.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl2O-AfECNQtcXC_GBBqiPxC9-O9qLZlaYUqdAZbm3aqXLkgLKKGfR8gZepETyPF2iyS_p9lrL5g7zIPkQ1auyNtffNxMDhjvg2N7ZbJuFHAGiUO0kmd_I42cVCCQwyKPjcVd5Kw/s400/DSCN5328.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193975365975019810" /></a><br />I loved the message on this sign on the wall above the trash can. So, so true...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhijPv24PzaBP4LfvMdXtPJ3UdgKs4fJv6Q0gVu-38JNKABRVKDzyGCopm4QYxJ5dMUlmuusuD7IYECSkcBPdUiOvC_kMpGSsbLbo145ccrkse-XmAr4T24Jb-8jhq5E-aNMLu9hQ/s1600-h/DSCN5329.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhijPv24PzaBP4LfvMdXtPJ3UdgKs4fJv6Q0gVu-38JNKABRVKDzyGCopm4QYxJ5dMUlmuusuD7IYECSkcBPdUiOvC_kMpGSsbLbo145ccrkse-XmAr4T24Jb-8jhq5E-aNMLu9hQ/s400/DSCN5329.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193975370269987122" /></a><br />I got a sampler plate. The baba ganoush had yogurt in it, but the girl at the restaurant was happy to sub some dolmas for the non-vegan baba. The food was fabulous.<br /><br />Thursday, Kelly and I went back to wine country. We both really love wine, and Kevin had some coupons for some free tastings, which he was happy to give us. One of the tastings was at an organic vineyard, and the first biodynamic winery in California. That was pretty interesting... though I would love to read more about the process of wine-making and its environmental impact. I have to admit that I'm not too knowledgeable on the topic.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2botZR-SY6Chd37XowVkm-MUa_JwdpnH8XReLQExfKrdsI1ac3cOm0PGSgDylvX7YtUGBryUzLb8JsYFd7cPl90XU-jt72PINsMG-gYYNCv-ehprfl1pKp5W355lLmKDYDomS9w/s1600-h/DSCN5388.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2botZR-SY6Chd37XowVkm-MUa_JwdpnH8XReLQExfKrdsI1ac3cOm0PGSgDylvX7YtUGBryUzLb8JsYFd7cPl90XU-jt72PINsMG-gYYNCv-ehprfl1pKp5W355lLmKDYDomS9w/s400/DSCN5388.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193976130479198530" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMrEdRKtTN9WuZVQKWyUaVNXHRQOwl771W8dnFK680RkaMlsSD4gwNywodarAafsdoW7wcmBoIOI1oVq1-l1vBe23d9bxHAYtgJ0crPquMzmrMfm4QVzlGlGAp7u7kdUwespQoDw/s1600-h/DSCN5407.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMrEdRKtTN9WuZVQKWyUaVNXHRQOwl771W8dnFK680RkaMlsSD4gwNywodarAafsdoW7wcmBoIOI1oVq1-l1vBe23d9bxHAYtgJ0crPquMzmrMfm4QVzlGlGAp7u7kdUwespQoDw/s400/DSCN5407.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193976134774165842" /></a><br />At least as exciting as tasting the wine, though, was taking in the views of the vineyards throughout the valleys.<br /><br />Yesterday was our last day to get out and see the city, so we headed back into San Francisco... <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHoDTg2UAmO9_qNBGhDbJhRmbUfqsN98djGdHuij8lQXU8CflDTdVNbL-QJDsQ16H1VEzfwHRthBakWYmiHUN7VAN2Ph59V6-oD3fXTP26cCyrTHolk_I0VRSyrgbfvbyIK4adbA/s1600-h/DSCN5439.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHoDTg2UAmO9_qNBGhDbJhRmbUfqsN98djGdHuij8lQXU8CflDTdVNbL-QJDsQ16H1VEzfwHRthBakWYmiHUN7VAN2Ph59V6-oD3fXTP26cCyrTHolk_I0VRSyrgbfvbyIK4adbA/s400/DSCN5439.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193976817673965922" /></a><br />Though not before having lunch at <a href="http://cafesoulstice.com/">Cafe Soulstice</a>, a raw vegan restaurant right here in San Mateo.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vdnXHP40VoGWWLHegcCT1m4vXAstn8RHSdz2mBjQcQqNVduEfWa3t4MLD_W89SjCi1DK-lNd5o3fTSt6b5a3aM__q0ClQ5umqRbMQKJKGtGi4Rn290_3AzAjR-IfEN5Pj3X1dw/s1600-h/DSCN5433.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vdnXHP40VoGWWLHegcCT1m4vXAstn8RHSdz2mBjQcQqNVduEfWa3t4MLD_W89SjCi1DK-lNd5o3fTSt6b5a3aM__q0ClQ5umqRbMQKJKGtGi4Rn290_3AzAjR-IfEN5Pj3X1dw/s400/DSCN5433.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193976821968933234" /></a><br />In keeping with our custom, we shared several different items, starting with these nori rolls filled with fresh veggies and a "salmon" pâté.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ipOeZM9zD5RjAOvHODGoRE_Mg8rEQGCPeLNClz0CP92KtMH1BvvBM8gJizNM83fSEZsQpq6c9NOpH_D2NTuCYTlsnmmhFVL6wIyavlz8PpNi5ppLwxf_Wy9KHkKgGkCcz8i9YQ/s1600-h/DSCN5435.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ipOeZM9zD5RjAOvHODGoRE_Mg8rEQGCPeLNClz0CP92KtMH1BvvBM8gJizNM83fSEZsQpq6c9NOpH_D2NTuCYTlsnmmhFVL6wIyavlz8PpNi5ppLwxf_Wy9KHkKgGkCcz8i9YQ/s400/DSCN5435.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193976826263900546" /></a><br />We also shared the Nachos Rancheros...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPQr5Dh0sZpToaJf9aILET5WlWnWhyphenhyphenH16VAXRWkXwi0u02GI2TBsWiCwKLG-mkyvnoDagjqOwbbOBY4kzXIkk9BxigsP0q_JkyO_naeeTzP2RvAxSSe2vkOfHRzHCWYTQzm70-uA/s1600-h/DSCN5437.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPQr5Dh0sZpToaJf9aILET5WlWnWhyphenhyphenH16VAXRWkXwi0u02GI2TBsWiCwKLG-mkyvnoDagjqOwbbOBY4kzXIkk9BxigsP0q_JkyO_naeeTzP2RvAxSSe2vkOfHRzHCWYTQzm70-uA/s400/DSCN5437.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193976830558867858" /></a><br />And this fabulous sampler platter, which featured among other things some sunflower falafels, walnut hummus, and another taste of the pâté.<br /><br />In the city we did what any visitor to San Francisco has to do at some point--we went for a walk across the Golden Gate Bridge. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsXie2C_nPrRDdZDIaWJ6f41MWu4jnmJLoGr14tsO4Q7Vka_26ioHSGIOsnr8Bw_KpsRdea0W5tCQC_UibJPqVI5oWck72JeFnbGfhRPbMpfQNt_AQAHxTzbznCYWZo5gPtsSlGA/s1600-h/DSCN5450.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsXie2C_nPrRDdZDIaWJ6f41MWu4jnmJLoGr14tsO4Q7Vka_26ioHSGIOsnr8Bw_KpsRdea0W5tCQC_UibJPqVI5oWck72JeFnbGfhRPbMpfQNt_AQAHxTzbznCYWZo5gPtsSlGA/s400/DSCN5450.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193978123344023970" /></a><br />It was pretty neat to see this landmark structure from this perspective.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilwvyeuVqpfN_kY7fc9O-YWE50YMXs6h6Z82FUxA39tB596u4jz21F0vhHUWLW4dPJr-js952xVtK53IS41oZ7dhQ4vzN_xqCNRZDD4Uote4_pH7W4ANHT9hIsiMnEjs-LMBLuPg/s1600-h/DSCN5457.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilwvyeuVqpfN_kY7fc9O-YWE50YMXs6h6Z82FUxA39tB596u4jz21F0vhHUWLW4dPJr-js952xVtK53IS41oZ7dhQ4vzN_xqCNRZDD4Uote4_pH7W4ANHT9hIsiMnEjs-LMBLuPg/s400/DSCN5457.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193978127638991282" /></a><br />But what was even more striking, to me, was the view of the bay and of the city.<br /><br />Walking put us in the mood for ice cream, so we stopped in at <a href="http://maggiemudd.com/index.asp">Maggie Mudd</a>, another spot that many of you recommended.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRoApXHkyzN6USo7aiZv2dPBVJUT5eNTbt1kZeuG5Q_I8YX2SOxRalGdwSBcvOxMP8fd6wqMXgPdhWjSPSfinsSRpewDNg6n6sGx3_4MeyaXeJVvKthXiumBDC2paypeN8Sq1MMw/s1600-h/DSCN5480.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRoApXHkyzN6USo7aiZv2dPBVJUT5eNTbt1kZeuG5Q_I8YX2SOxRalGdwSBcvOxMP8fd6wqMXgPdhWjSPSfinsSRpewDNg6n6sGx3_4MeyaXeJVvKthXiumBDC2paypeN8Sq1MMw/s400/DSCN5480.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193978140523893186" /></a><br />I was blown away by the extensive menu of dairy-free ice cream choices, and I had a difficult time choosing just one.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihUIShTJzkDjeUqgEVWLqjuRy8LNTeFxL3EcgWyzRA1W1F54vpzqoa2WVbMdMJ2-mWsL-OMTKqii6Ab5diNsktqTOuizRNv6Ulvur_Sx3LC7ek9Dtf6wOfnNpMdmROA26ecsJvXQ/s1600-h/DSCN5479.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihUIShTJzkDjeUqgEVWLqjuRy8LNTeFxL3EcgWyzRA1W1F54vpzqoa2WVbMdMJ2-mWsL-OMTKqii6Ab5diNsktqTOuizRNv6Ulvur_Sx3LC7ek9Dtf6wOfnNpMdmROA26ecsJvXQ/s400/DSCN5479.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5193978144818860498" /></a><br />In the end, though, I settled on the Tarmack, a soy-based chocolate ice cream studded with peanut butter swirls and cookie chunks. Kelly chose a coconut milk-based flavor, the Dubliner, which I happily sampled.<br /><br />And in just a couple of hours, I will be on the way back home. It's kind of sad to leave... but I've had so much fun here that I know I will be back out to the west coast again as soon as I have the opportunity. Thanks for sticking with me through this long, <em>long</em> post. I'll be back to blogging as usual in a few days... and another installment of my Atlanta Vegan Living series is coming soon. Cheers!Unknownnoreply@blogger.com28tag:blogger.com,1999:blog-31847616.post-10724993299590272542008-04-16T11:09:00.002-04:002008-04-16T11:22:51.438-04:00Couscous cake, and an updateI made this a while back, and am finally getting around to blogging about it.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagPiGrhsMKU3_UKriP9iqd9azVI4rDLf46qPpZQN8zQLIZmdJRMVNOrlhRfgQ-WN0r7dD1gq2UGSD5fB_7HYLrMBfhJNDs-1YMwBfClmQKF6M5kX2OxdKPQPhkpvJRmPKPo220g/s1600-h/DSCN4685.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagPiGrhsMKU3_UKriP9iqd9azVI4rDLf46qPpZQN8zQLIZmdJRMVNOrlhRfgQ-WN0r7dD1gq2UGSD5fB_7HYLrMBfhJNDs-1YMwBfClmQKF6M5kX2OxdKPQPhkpvJRmPKPo220g/s400/DSCN4685.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5189860917897984162" /></a><br /><em>Vegan Planet</em>'s Pumpkin-Rum Couscous Cake--a ridiculously easy, no-bake recipe that is really less like a cake and more like a pudding. I used whole wheat couscous to lessen the guilt factor. It made a nice breakfast food alongside some almond milk.<br /><br />Speaking of couscous cake, check out Robin Robertson's <a href="http://veganplanet.blogspot.com/2008/04/enter-creative-couscous-cake-contest.html">blog</a> for a fun couscous cake challenge!<br /><br />I am quite happy to say that tax season is over--AND I leave TOMORROW for my vacation to SAN FRANCISCO!!! I'll be gone for a little over a week. I'm planning on doing a bit of blogging while I'm there, so my next post will probably be from the west coast.<br /><br />See you soon!Unknownnoreply@blogger.com19tag:blogger.com,1999:blog-31847616.post-53113920378440923422008-04-12T21:59:00.005-04:002008-04-13T23:09:36.424-04:00Not a love affairIn recent months I have heard so much about this newly acclaimed superfood--açai (pronounced "ah-sigh-ee"), a dark purple berry that is known to be full of goodness like antioxidants, fatty acids, and fiber. Wanting to jump on the açai train just to see what this was all about, I picked up a package of <a href="http://www.sambazon.com">Sambazon</a> frozen açai pulp. What is my first thought to do with frozen fruit? Put it in a smoothie, of course!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyA96uREZIYvKwt2DNcY4uzuT_V60ZiqsLPtz5DW9bY9FaE5m7DGLQTC8DI00OSg_gElKCP4oRb9MFePtqTjb1gdOVLi4k_IwO_UeY6G9xAKQDVStNjVLhv9wfi_fv7s8w0iXVrA/s1600-h/DSCN4819.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyA96uREZIYvKwt2DNcY4uzuT_V60ZiqsLPtz5DW9bY9FaE5m7DGLQTC8DI00OSg_gElKCP4oRb9MFePtqTjb1gdOVLi4k_IwO_UeY6G9xAKQDVStNjVLhv9wfi_fv7s8w0iXVrA/s400/DSCN4819.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5188818005349234770" /></a><br />For this smoothie, I used 2 packets of the açai pulp, a banana, vanilla soy milk, a spoonful of almond butter, just a dab of agave nectar, and a dash of cinnamon. I blended it up in my Magic Bullet, snapped a picture, and tasted it... and was disappointed. I found the açai to have a dull, flat flavor. It was incredibly bland. Not to mention that it puréed into such a thin, smooth liquid with no real texture--not the way I enjoy my smoothies.<br /><br />I was determined to like this stuff. After taking a couple of sips of the smoothie, I began to wonder how I could save it. And then into my mind popped one of you bloggers--<em>I know what <a href="http://veggiegirlvegan.blogspot.com">VeggieGirl</a> would do! She would put carob in it!</em><br /><br />So I added about a tablespoon of carob powder, blended it up again, and took another taste. The carob really did the trick. I think it deepened the flavor quite a bit, adding a more complex tone and cutting through the blandness. I still didn't love it--but even if it wasn't love at first taste, açai and I will probably give things another try.Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-31847616.post-21980762971587459412008-04-08T21:45:00.004-04:002008-04-09T20:30:37.253-04:00Living the vegan life in AtlantaWhen I tell people that I am a vegan, the question always comes around: "Where do you like to eat/shop/hang out in town?" Believe it or not, Atlanta actually has quite a few vegan-friendly offerings--you just have to know where to go. That's why I have decided to do a series of posts related to vegan living in my new home city. Hopefully I'll be able to come up with a variety of places to showcase, since being vegan is more than just a dietary choice--it really becomes a lifestyle.<br /><br />To kick-start my series, I thought I would begin with one of the most unique spots this city has to offer--and perhaps my favorite of all.<br /><br /><center><img src="http://farm3.static.flickr.com/2169/2125086825_a08d6dccc1.jpg?v=0"></center><br /><br />I'm sure many of you are familiar with <a href="http://cosmosveganshoppe.com">Cosmo's Vegan Shoppe</a>, as their online store has been around a little while. I love walking into this little shop that sells all things vegan, from food products to cosmetics to cookbooks to clothing, and peruse the shelves without ever having to read a list of ingredients. Not to mention the owners, Ken and Leigh, are friendly and cool to chat with.<br /><br /><center><img src="http://farm3.static.flickr.com/2208/2125861816_7176da65fa.jpg?v=0"></center><br />(Note: The above photos of the store belong to Leigh and I've used them with her permission!)<br /><br />I asked Ken and Leigh a few questions about their vegan journey. Here's what they had to say:<br /><br /><br /><em>1. How long have you guys been vegan?</em><br /><br />Leigh: I went vegetarian in 1992, and attempted veganism once or twice after that. Finally after I met Ken (who was already vegan when we met), I stopped being lazy about it and went completely vegan. That was in 2001.<br /><br />Ken: I went vegan in August 1997. I had been a vegetarian for about 3 years and always knew that I would go vegan. It was just a matter of time and the ability to give up cheese. Back then there weren't good cheese alternatives as there are today. Most were very chewy and did not melt at all. What finally moved me towards veganism was a cheese overload in NYC while on tour with my old band. I ate so much cheese pizza that I throw in the towel and became vegan from that point forward.<br /><br /><br /><em>2. Tell me the story of what inspired you to go vegan.</em><br /><br />Leigh: I went vegetarian when I was in high school, for animal rights reasons. I had an older friend who was vegetarian who saw me eating pepperoni once and said, "Do you know what that is?" And I gave the typical omni answer, "I don't want to know!". But his words stuck with me, and I couldn't get past what the meat I ate actually was. it was a slow process, but I eventually gave up all meat. It took me a while to learn that every time I consumed cow's milk, I was directly supporting the veal industry. Once that clicked, it was a no-brainer. And eggs...geez. A few disturbing images of factory farmed chickens made egg elimination easy.<br /><br />Ken: Aside from my silly cheese overload story, my main reason for going vegan is animal rights. My main inspiration for going vegan was learning about the horrid testing done on animals. I also believe animals are not here for us to eat or to be exploited.<br /><br /><br /><em>3. How long has Cosmo's Vegan Shoppe been around? What inspired you to open the store?</em><br /><br />Ken: Cosmo's Vegan Shoppe started as an online store in March 2005. We eventually opened the retail store in June 2007 because we wanted to help the Atlanta Vegan community and also expand our business. When we were just an online business, we had many local customers ask about when we would open a store. So, we thought it would be a good idea. We love having the retail store. We've also gotten to meet some of our online customers; some who were passing through Atlanta and wanting to stop in.<br /><br />Leigh: The inspiration basically came from wanting to do something that was important to us. Running a 100% vegan store meant that we could serve the vegan community, as well as better support companies that offer vegan products. It's also our attempt at making the concept of veganism more mainstream, or at least less foreign to people.<br /><br /><br /><em>4. Favorite foods?</em><br /><br />Leigh: Hmm. I love food, so it's hard to choose! I'm a southern girl, so I like a lot of southern food. Breakfast foods like grits, biscuits, tofu scramble, pancakes, etc. I also eat a ton of tomato sandwiches. That's my comfort food. I like stir frys, with various veggies like kale, zucchini, onions, carrots, and nuts. I really enjoy baking, so I eat way too many homemade cookies, cupcakes, pies and muffins.<br /><br />Ken: I love breakfast food for breakfast, lunch and dinner! However, being Italian, I love pasta dishes: especially lasagna!<br />I'm also a big smoothie nut. I enjoy a smoothie almost every morning.<br /><br /><br /><em>5. Favorite vegan retail products?</em><br /><br />Leigh: Oh, wow. Pretty much everything we carry I love for one reason or another. I have fun seeking out new things to carry in the store. We are excited to be getting in the latest creation from Chicago Soydairy next week: Teese. It's this amazing vegan mozzarella that tastes authentic, and melts very well.<br />I also enjoy finding vegans who make cool things that we can offer, like the Recycled Lunch Kits from Becky Striepe of Glue & Glitter. She's a local (Atlanta) vegan who's super-talented. Other cool stuff we have made by vegans are cute bags by Sugar Blossom Boutique, awesome Pottery by Vegan Dish, and cute mini books by Books By Bexx.<br /><br />Ken: Like leigh. I dig all the products in our store, however I do have some favorites such as the Vega Meal Replacement (their powder is great in smoothies), Dulce Vegan sweets (Idalys and Howell rock!), Temptation Ice Cream mix (awesome with an ice cream maker), Stonewall's Jerquee and Pure Bars.<br /><br /><br /><em>6. Favorite cookbook?</em><br /><br />Leigh: I have much love for my cookbook collection! The titles I'm using most often lately are Vive le Vegan, Yellow Rose Recipes, and the mighty Veganomicon.<br /><br /><br /><em>7. Favorite veg-friendly spot in the ATL?</em><br /><br />Leigh: I think Soul Vegetarian II is still the best dinner around. The country fried steak, BBQ cauliflower, collards and mac & cheese... How can you go wrong? We also love Harmony Vegetarian, Chinese Buddha, and the vegan options at Village Pizza.<br /><br />Ken: I agree with Leigh. Soul V has been around for such a long time and they rarely disappoint! I really like their collards and country fried steak.<br /><br /><br /><em>8. Do you have any news about the store, etc. that you'd like to share?</em><br /><br />Leigh: Well, we are excited to be sponsoring and exhibiting at the Animal Rights Conference in Washington DC this August for the very first time. We are really looking forward to the conference. Anyone that is able to make it must come to our table and say hi!<br /><a href="http://www.arconference.org/">http://www.arconference.org</a><br /><br />Ken: We are excited about some new t-shirt designs we have available. We asked some of our vegan designer friends to come up with some cool designs and they did! We also printed our first Cosmo's shopping bag that is made from recycled cotton and soda bottles.<br /><br /><br /><em>9. Feel free to add anything else of interest that I may have forgotten...</em><br /><br />Leigh: Thank you for the interview! It's really great how the vegan community comes together in so many ways, such as vegan blogs like these. It's exciting, really. And thank you to everyone who has supported Cosmo's over the years, too. We love what we do, offering vegan goodies to the masses. :)<br /><br />Ken: Thank you Laura!<br /><br /><br />There you have it! So, if you're ever in Atlanta, don't miss the chance to stop by and do some shopping, and meet a couple of awesome local vegans! Oh yes, and be sure to check out <a href="http://leighsal.blogspot.com">Leigh's blog</a> too.<br /><br />Cheers!Unknownnoreply@blogger.com14tag:blogger.com,1999:blog-31847616.post-54375666780090750652008-04-06T21:57:00.019-04:002008-04-06T23:35:37.607-04:00Vegan Potluck!As I mentioned yesterday, there was a vegan potluck picnic today for all the Atlanta vegan-folk--and it was pretty awesome.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Engg42qymPw2MVPxq9Lznm73DnHVQ1oZUXQ5RAyWwqJNfbWOWPp2WaA0JdwTrUFBAc3hTq4R7q-m5gUXbfRBtW41UsgFCYzLOW__Ql3sI0cduVBEvngUnbQYp38dODEAVdiy-A/s1600-h/DSCN4792.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Engg42qymPw2MVPxq9Lznm73DnHVQ1oZUXQ5RAyWwqJNfbWOWPp2WaA0JdwTrUFBAc3hTq4R7q-m5gUXbfRBtW41UsgFCYzLOW__Ql3sI0cduVBEvngUnbQYp38dODEAVdiy-A/s400/DSCN4792.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5186340272137086914" /></a><br />All the food was incredible. Vegans really know how to cook, no?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWDUFEdixo3SJA4nKr63uK_D4blJuyZiIHXvbfsOPJZWFMAyUrtZ5z20g62EUTCSiW2c9E_YEOPQ-5A7BgaYWmJmOl96TYcl0S2I4VORFvk0JPs5d71eGCqFWC7OGYixgPtz5Og/s1600-h/DSCN4790.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWDUFEdixo3SJA4nKr63uK_D4blJuyZiIHXvbfsOPJZWFMAyUrtZ5z20g62EUTCSiW2c9E_YEOPQ-5A7BgaYWmJmOl96TYcl0S2I4VORFvk0JPs5d71eGCqFWC7OGYixgPtz5Og/s400/DSCN4790.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5186337201235470226" /></a><br />This was my plate. My <em>first</em> plate, that is. I wish I could tell you what everything on here was, but I just remember how good it was. The thing in the middle, though--that's what I made.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1MMKPGPmL4-hQ8nsDPxkHMES4vYADjsJs8Q5qt40hUbcJwa9Z0qjMWUVDfq9DD9E_O_8HkdKbThZ8CsLfk4NQimknwqMKu_T8nw7-1lc7w2tXOpccIKritzVNZCj95C76DtZVg/s1600-h/DSCN4784.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1MMKPGPmL4-hQ8nsDPxkHMES4vYADjsJs8Q5qt40hUbcJwa9Z0qjMWUVDfq9DD9E_O_8HkdKbThZ8CsLfk4NQimknwqMKu_T8nw7-1lc7w2tXOpccIKritzVNZCj95C76DtZVg/s400/DSCN4784.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5186337982919518130" /></a><br />It was a pretty simple recipe from <em>Quick-Fix Vegetarian</em>, the Black Bean and Rice Salad with Red Peppers and Corn. The name says it all--that's exactly what was in it, along with a chili-lime vinaigrette. It was pretty tasty...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxH7M_zKYCLFMSur0uE63XGI4GCJJsttV21Lypd2N-lwNaW1UDrgpL3nKSHEw4pSYNNbtHMGZjQiSSJ9X8ZgQKtA_5o4sGKN6ZdrhjL3UXux-drl9U-PGbulMi3_5BOQG_IX1Sjw/s1600-h/DSCN4796.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxH7M_zKYCLFMSur0uE63XGI4GCJJsttV21Lypd2N-lwNaW1UDrgpL3nKSHEw4pSYNNbtHMGZjQiSSJ9X8ZgQKtA_5o4sGKN6ZdrhjL3UXux-drl9U-PGbulMi3_5BOQG_IX1Sjw/s400/DSCN4796.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5186337570602657698" /></a><br />This was my second plate. There were too many desserts there to try just one. So I tried this strawberry cream cheese pie made by Leigh of <a href="http://leighsal.blogspot.com">Raspberry Swirl</a>, and this super-colorful pink lemonade cupcake, which also happened to be very photogenic (and the lemony frosting was to die for)!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Qk9lCyGrPUabairXW00b_bADfvzMHCwPnnN5AIzuBnf1CzJmfE1IFSqbXRlCl4O6T6XdBZ1oIBM4ZIXIudH5AYdPaiUhM_9KNAInf4VEgt4himEPpKH5OYBnf98vZmf5VKjnRA/s1600-h/DSCN4797.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Qk9lCyGrPUabairXW00b_bADfvzMHCwPnnN5AIzuBnf1CzJmfE1IFSqbXRlCl4O6T6XdBZ1oIBM4ZIXIudH5AYdPaiUhM_9KNAInf4VEgt4himEPpKH5OYBnf98vZmf5VKjnRA/s400/DSCN4797.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5186335156831037314" /></a><br />I also got to meet Lori of <a href="http://pleasantlyplumpvegan.blogspot.com">Pleasantly Plump Vegan</a> (who made a crazy good mac and cheeze) and Becky of <a href="http://glueandglitter.com/recipes/">Apron Strings</a> (who brought some tasty tempeh nuggets with a tahini-miso dipping sauce). The other bloggers there were easy to spot--they were the ones with cameras sitting beside their plates! Hee hee. I got to meet some other really neat people, too. It's so nice to be around like-minded people when you can. Makes life a little nicer.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm8S22AQszB0oaoxHUG_srKqNuTdZuYF7wj9_A9LiznpBymR-RVqH4jiD_EV9vWYr0ThREOIocBhhMClHXlFSbtDjUxJteaGWlx-Yi4bu3y4DmEhwQ3pJw2V4vGgcwjMBYDDtxjw/s1600-h/DSCN4799.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm8S22AQszB0oaoxHUG_srKqNuTdZuYF7wj9_A9LiznpBymR-RVqH4jiD_EV9vWYr0ThREOIocBhhMClHXlFSbtDjUxJteaGWlx-Yi4bu3y4DmEhwQ3pJw2V4vGgcwjMBYDDtxjw/s400/DSCN4799.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5186340839072770002" /></a><br />So... there was so much good food there that I ended up bringing a plate home.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJcFhf7v0TkZ1Pygmdz1LU6nJ-GX8StWiA3-ksCVG3aSjxNlTv1C250BdYdAiHQKWK2WdJ5uot8yNQkByuiwfpapw6KujCI5PIIEj7ahn9bqYuM2FnXpMpV6a3_F-zIBeJ3-0Bzg/s1600-h/DSCN4801.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJcFhf7v0TkZ1Pygmdz1LU6nJ-GX8StWiA3-ksCVG3aSjxNlTv1C250BdYdAiHQKWK2WdJ5uot8yNQkByuiwfpapw6KujCI5PIIEj7ahn9bqYuM2FnXpMpV6a3_F-zIBeJ3-0Bzg/s400/DSCN4801.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5186333460318955378" /></a><br />Who wanted to miss out on the root beer cupcakes? The Chick-O-Stick cupcakes? The lovely pineapple upside-down cake from local vegan baker, <a href="http://www.dulcevegan.com">Dulce Vegan</a>? Or chocolate-chocolate chip cookies sandwiched with peanut butter filling? Wow--talk about sugar overload.<br /><br />So... there you go. Many, many thanks to <a href="http://veganinvasion.blogspot.com/">Ashley</a> for being the brains behind this operation. I'm definitely looking forward to next time!Unknownnoreply@blogger.com20tag:blogger.com,1999:blog-31847616.post-71179155158954603732008-04-05T19:47:00.009-04:002008-04-05T21:34:37.966-04:00Redefining the salad, etc.Sometimes I get home from work so late that I don't want or need a large dinner... Enter the salad. It can be the perfect light meal, refreshing and healthy. The problem I run into is when all my salads tend to look the same. And taste the same. It's really easy to get bored pretty quickly. That's why, lately, I've been making a point of trying to liven it up a bit.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS9G1d9c-xR2Crb8bmqyx3grZoHHl0V60X6qcGMBI45TQr-1Tt3W7MeRxyrZ-tpcH4_n83_NvFfOcYfwHAOwSD-pLFGemRCVjspXboc-jFN-mUhXq4ItjX5qy_XJzJkVRb2-sHsg/s1600-h/DSCN4697.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS9G1d9c-xR2Crb8bmqyx3grZoHHl0V60X6qcGMBI45TQr-1Tt3W7MeRxyrZ-tpcH4_n83_NvFfOcYfwHAOwSD-pLFGemRCVjspXboc-jFN-mUhXq4ItjX5qy_XJzJkVRb2-sHsg/s400/DSCN4697.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5185914146956814114" /></a><br />This salad features two kinds of greens, hearts of palm, cucumbers, dried cranberries, raw sunflower seeds, and a roasted apple-shallot vinaigrette. Just different enough to spice it up a bit.<br /><br />Recently a representative from <a href="http://www.galaxyfoods.com">Galaxy Foods</a> sent me some samples of their products to try. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivOlKJxC79CSMqLSCbZSe9nmWbvlHDP6maRQhiMU_N3dJRzmfx0ICHcA7dH0mhK4Zdf2F-mUNYYAHEfDLV1uef3s35N153mhtA12OTsJW_Ygjo0Wjegnv4P-69uqu5ZHNux8tpZg/s1600-h/DSCN4753.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivOlKJxC79CSMqLSCbZSe9nmWbvlHDP6maRQhiMU_N3dJRzmfx0ICHcA7dH0mhK4Zdf2F-mUNYYAHEfDLV1uef3s35N153mhtA12OTsJW_Ygjo0Wjegnv4P-69uqu5ZHNux8tpZg/s400/DSCN4753.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5185930905919203122" /></a><br />Among the products they sent was some roasted red pepper hummus, which I enjoyed in the evenings as a light after-work snack. One of the more exciting things I did with it was creating this wrap one night.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXoZRegWGK3xImynP_QUkfVvPTinVkNq3YX4g5XfJKXylYlfDcrj5ms4SpYpyJhF9BzMMW_SZ6MBdWpfOv_ByFZM9GfHiRx5tRqLFBm6yqsWjKIwMmlJn4mbscDlC-vpYOmfWdow/s1600-h/DSCN4776.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXoZRegWGK3xImynP_QUkfVvPTinVkNq3YX4g5XfJKXylYlfDcrj5ms4SpYpyJhF9BzMMW_SZ6MBdWpfOv_ByFZM9GfHiRx5tRqLFBm6yqsWjKIwMmlJn4mbscDlC-vpYOmfWdow/s400/DSCN4776.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5185930910214170434" /></a><br />I spread the tortilla with the hummus, topped it with some red pepper and artichoke tapenade from Trader Joe's, and finished with some alfalfa sprouts.<br /><br />I almost never buy vegan cheese, so now that I have quite a bit of it in my refrigerator, I am trying to think of good ways to use it. One great use for it proved to be in Susan Voisin's <a href="http://blog.fatfreevegan.com/2007/09/vegan-omelette-for-one.html">Vegan Omelette For One</a>. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhojTGOE5Hcj-HkH6wnn_5su0eyk-pYYSqM62gpfoLTZI4q4QKhqVOgOt6tdFBlNOOrKH3nuJ70iuaZCDua97laQEuoWrZkiV7J5ktOofRVg3mG6VYzwsWbKhvZAIU0VdLiZrCeBA/s1600-h/DSCN4757.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhojTGOE5Hcj-HkH6wnn_5su0eyk-pYYSqM62gpfoLTZI4q4QKhqVOgOt6tdFBlNOOrKH3nuJ70iuaZCDua97laQEuoWrZkiV7J5ktOofRVg3mG6VYzwsWbKhvZAIU0VdLiZrCeBA/s400/DSCN4757.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5185936046995056466" /></a><br />I grated some of the mozzarella-flavor soy block in with the fillings. You can see from the picture that the cheese didn't really melt for me, but just the same it did make a nice filling for the omelette (which is still one of my favorite breakfasts--this recipe really is a winner).<br /><br />Another great use for vegan cheese is in a vegan reuben--and I love vegan reubens!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcbRS_TXSMNEHZClIbu4nVfqHWBdnK5nKeELgtklyfvNXmJFZ7rYeXS3adnJk_91m1Qv5xXfhLIyvfU5vNhKeSCDr_hEtcVfbt7fSUz3uCuw6Mv9Y2n1DYarWt9Zo2cmdOXB5wlQ/s1600-h/DSCN4766.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcbRS_TXSMNEHZClIbu4nVfqHWBdnK5nKeELgtklyfvNXmJFZ7rYeXS3adnJk_91m1Qv5xXfhLIyvfU5vNhKeSCDr_hEtcVfbt7fSUz3uCuw6Mv9Y2n1DYarWt9Zo2cmdOXB5wlQ/s400/DSCN4766.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5185936055584991074" /></a><br />This one uses Isa Chandra Moskowitz's delicious tempeh from her Tempeh Reubens in <em>Vegan With a Vengeance</em>, but for the rest of the sandwich I put it together my own way--with a generous helping of Dijon mustard, plenty of sauerkraut, some of <a href="http://www.cosmosveganshoppe.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=NSTI&Category_Code=">this</a> soy-based thousand island dressing, and one of the vegan mozzarella slices between two slices of rye bread.<br /><br />I have more pictures to post, but that will come later this week. Also later this week, I am planning to begin my tour of vegan living in Atlanta--starting with <a href="http://www.cosmosveganshoppe.com">my favorite vegan spot here in town!</a> Not to mention the <a href="http://www.postpunkkitchen.com/forum/viewtopic.php?id=51502">vegan potluck</a> that I'll be going to tomorrow! Exciting stuff--so stay tuned!<br /><br />Cheers!Unknownnoreply@blogger.com13tag:blogger.com,1999:blog-31847616.post-2456767673873147502008-03-27T12:22:00.003-04:002008-03-27T12:35:33.288-04:00Getting a quick fix<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivSGVjzTCt0lRnGz2qeUaLvumNQ5WGlsRDlXysw-BEKe7ydoZv-_yOyLdVar5eGcXHmDAGUjWy27sOBwMnPPvDVgnfWE_U6BdS-2tq11PsK6ExirGOrapqfxLCBX2ZzVvwkvbzJg/s1600-h/DSCN4681.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivSGVjzTCt0lRnGz2qeUaLvumNQ5WGlsRDlXysw-BEKe7ydoZv-_yOyLdVar5eGcXHmDAGUjWy27sOBwMnPPvDVgnfWE_U6BdS-2tq11PsK6ExirGOrapqfxLCBX2ZzVvwkvbzJg/s400/DSCN4681.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5182459532961949410" /></a><br />This Jamaican Red Bean Stew was the first recipe I tried from <em>Quick-Fix Vegetarian</em>. While it was a crock-pot meal, which means that it did take some time to cook, it certainly was a low-fuss meal. I made it on a Saturday, as I was in and out of the house running errands. It was always pleasant to come back to an apartment that was filled with the spicy-sweet smell of this stew--filled with kidney beans and sweet potatoes and other lovely veggies, and cooked in a base of coconut milk and Jamaican-inspired spices. I served it over whole-wheat couscous (another quick fix), and the entire batch was good for a whole week of lunches. The flavors became even more complex and interesting on day two.<br /><br />I'll be looking to explore some other quick fixes this weekend!Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-31847616.post-53069664052257689012008-03-21T07:50:00.004-04:002008-03-21T08:24:20.407-04:00Operation: ZucchiniI recently acquired some reduced-price organic zucchini at my local food co-op. I love zucchini so much, and I couldn't just pass them by, knowing they were in desperate need of a loving kitchen to make use of their potential. So I bought them and brought them home.... and Operation: Zucchini began.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghOQuiKB1mBd_PEGU9tS-N5HaQCPk5sHwMvAVMlpSQoByOFED9AFQ9XCM1uQCDo5OSkjEemH3FWJaUPA135BkY3hyphenhyphenJOKhhz7kuCHpMLnNdWVwMzEi2Jc2xT-_-RqQUEVstOaUsAQ/s1600-h/DSCN4675.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghOQuiKB1mBd_PEGU9tS-N5HaQCPk5sHwMvAVMlpSQoByOFED9AFQ9XCM1uQCDo5OSkjEemH3FWJaUPA135BkY3hyphenhyphenJOKhhz7kuCHpMLnNdWVwMzEi2Jc2xT-_-RqQUEVstOaUsAQ/s400/DSCN4675.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5180162872214857410" /></a><br />The first zucchini dish I made was the Tomato-Zucchini "Frittata" from <em>Vegan Planet</em>. You may have noticed that there are no tomatoes in this picture. That's right; I just had to make do with what I had... which included zucchini, onions, and baby bella mushrooms. You know, I have made vegan frittatas before, but it still amazes me, every time, how nearly the silken tofu mixture can mock the firmness and texture of the traditional egg-based frittata. Anyhow, this was good. Very good. The only thing that could have made it better, I think, would have been to mix the veggies in with the tofu, instead of the layering technique that I used. Oh, yes... and frittatas are one of my favorite things to have left over. In fact, they are one of the few foods that I almost prefer the next day.<br /><br />My mission was well underway at this point, but I thought for the rest of the zucchini that I would like to take a slightly sweeter approach. So next up were Dreena's Zucchini Spelt Muffins from <em>ED&BV</em>.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjseOGCeooJ8tmC9zoKvOPt0M-_pKdGB3vVKq1Cr-8HpQRu_5IDAJU5biuM-a275-XzuzJweOpYltSKoJa3_4OZMcgTK9iYPL78C0qf-HejdyvTKu4KctDBKQzUaSdeVFXH8jD6QA/s1600-h/DSCN4692.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjseOGCeooJ8tmC9zoKvOPt0M-_pKdGB3vVKq1Cr-8HpQRu_5IDAJU5biuM-a275-XzuzJweOpYltSKoJa3_4OZMcgTK9iYPL78C0qf-HejdyvTKu4KctDBKQzUaSdeVFXH8jD6QA/s400/DSCN4692.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5180162876509824722" /></a><br />I <em>loved</em> these muffins. They were so soft and moist, and just sweet enough to be a delicious treat while still being wholesome and nutritious. I enjoyed these muffins for breakfast for an entire week, alongside a glass of almond milk. I threw a handful of raisins into the batter for a little something extra; some chocolate chips would be fun as well.<br /><br />With that, Operation: Zucchini was just about over--the few stragglers I consumed in various ways, sautéed with garlic and red pepper flakes or raw as hummus dippers. I knew that with my busy work schedule, using up all the zucchini before they were past their prime would be a challenge. But it was a challenge I am glad to have risen to and succeeded. <br /><br />Cheers!!Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-31847616.post-70740567825344726922008-03-18T05:03:00.003-04:002008-03-18T05:52:26.042-04:00Thai Peanut Burger Wraps and a new blogging initiativeI have been in a funk over the past several months, as you may have noticed by my absence from the blogosphere. My whole life has been that way; I've fallen into a few unhealthy habits and given up on some things that I used to love--and it's time for me to get back to life as usual. Granted, work will be extremely busy until mid-April, but I can and must still find time to do the things I like to do--getting outside, writing, cooking, blogging, reading your blogs... So that's my new initiative. As far as this blog is concerned, I am going to try and update it at least twice a week. There's time for me to do that. There's also time for me to leave comments at your blogs a couple of times a week. And since there's not time for me to cook as much as I'd like to, I am going to start writing some posts about being vegan in Atlanta--no west-coast town, but a pretty good place for a vegan lifestyle if you know where to look!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCBv9zYOPuYt168xl-E-8HqGFhokxUjK6jvdg1idBdcU03qqJvi3WVUVvd0L2JI8JvKO-IKRhN_iVm8luENd4rKsv4GOo_A1G-TXUMcr0av-tmvEB-M5vTU7EzK0Gs4tbJc_33Yg/s1600-h/DSCN4695.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCBv9zYOPuYt168xl-E-8HqGFhokxUjK6jvdg1idBdcU03qqJvi3WVUVvd0L2JI8JvKO-IKRhN_iVm8luENd4rKsv4GOo_A1G-TXUMcr0av-tmvEB-M5vTU7EzK0Gs4tbJc_33Yg/s400/DSCN4695.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5179016952289367554" /></a><br />These Thai Peanut Burger Wraps with Spicy Peanut Dipping Sauce are from <i>Vegan Planet</i>. I had a difficult time getting them to firm up--I think I used firm tofu whereas it would have turned out better if I had used extra-firm. But no worries... They still tasted delicious, peanutty with a spicy kick, and a satisfyingly crunchy coating. The sauce made a perfect accompaniment--I was worried that it would be a bit excessive on the peanut flavor, but to the contrary, it really helped to bring out the different flavors that were going on. <br /><br />I had leftovers, which were actually not quite as tasty as they were when they were fresh. I'm not really complaining... Maybe that's just me, anyway. I can definitely be funny about leftovers, and there are certain foods that I just don't really like when they have to be reheated. Oh well--the simple solution is to halve the recipe next time. Problem solved!<br /><br />Have a great week. I'll be back around soon!Unknownnoreply@blogger.com15tag:blogger.com,1999:blog-31847616.post-87776520061079967832008-02-29T20:43:00.003-05:002008-02-29T20:57:51.058-05:00Cupcakes, cupcakesThis post is a long time in coming, I know... I've been working long hours over the past couple of weeks. But I did promise pictures of my birthday cupcakes, so here they are!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1bJ_NDSsAbNKOftsZVtQ21hHgS9JV7Ig0GqMnJF2ADNPs4pS-pxi6E-VgRwBx9w4UEetfRtUJJeNt-VbtyogPjFBfN4vu-zrSVgxtyaefTZ2FKln6TnnePH6sf_AKDH5oV260Vw/s1600-h/DSCN4625.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1bJ_NDSsAbNKOftsZVtQ21hHgS9JV7Ig0GqMnJF2ADNPs4pS-pxi6E-VgRwBx9w4UEetfRtUJJeNt-VbtyogPjFBfN4vu-zrSVgxtyaefTZ2FKln6TnnePH6sf_AKDH5oV260Vw/s400/DSCN4625.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5172583397916986562" /></a><br />I made two batches of cupcakes to take to work. The first ones I have made before: The Chai Tea Latte Cupcakes, topped with a dusting of powdered sugar and cocoa powder with spices. These may be my all-time favorite cupcakes... They turned out so moist and delicious.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjEOCC97enZdFTczKarSHfxF-GD4LjuYqdpICvCJuJ1u2KCRvXVCd3kpgQLLeO4kUI1QJJiPCzcp3c4rjxZrhQh5suZzlD2rM8YsU9_0PXLpWk_1N5KVBriq9671jrXYsuE1LuYA/s1600-h/DSCN4624.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjEOCC97enZdFTczKarSHfxF-GD4LjuYqdpICvCJuJ1u2KCRvXVCd3kpgQLLeO4kUI1QJJiPCzcp3c4rjxZrhQh5suZzlD2rM8YsU9_0PXLpWk_1N5KVBriq9671jrXYsuE1LuYA/s400/DSCN4624.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5172583385032084658" /></a><br />The second batch was right up my alley, if you know that I love all things pumpkin. These are the Pumpkin Chocolate Chip Cupcakes with Cinnamon Frosting. They were very tasty; the frosting is what really kicked them up.<br /><br />The people at my office are believers in vegan cupcakes now! They were really quite a hit.<br /><br />A couple of my friends decided to throw me a little birthday party one night last week, and I lent them <em>VCTOTW</em> for their convenience. When I arrived, I was much delighted to find out that the party was Batman-themed! It was really quite marvelous. Here are the cupcakes:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0MktaIoX3gONtAqRib_IZpujNm5tBWw7o8awDNdMmFqhQ6NERQ7EARJIJzpfpxISej3Y0UpBeW16cUB6lX8w1pQIh-DXd2kwRnIPIZyO6OYlwh-aDlTrxAWEga-oiLqpGRHcQrQ/s1600-h/DSCN4667.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0MktaIoX3gONtAqRib_IZpujNm5tBWw7o8awDNdMmFqhQ6NERQ7EARJIJzpfpxISej3Y0UpBeW16cUB6lX8w1pQIh-DXd2kwRnIPIZyO6OYlwh-aDlTrxAWEga-oiLqpGRHcQrQ/s400/DSCN4667.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5172585545400634578" /></a><br />Aren't they great? Here's a closer look:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc1IiqZttS4a9hp-yf82334GhvKmkATt2CiGICq4XAjyBrFoOmmnxaaTSl7XwEjSO4H3ZHL1CS2xEsspAZOycv-VZYfb1DcNksOGlbv3x_X6jBfca2m9MYe3FahRdoFpkR_TlG4w/s1600-h/DSCN4670.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc1IiqZttS4a9hp-yf82334GhvKmkATt2CiGICq4XAjyBrFoOmmnxaaTSl7XwEjSO4H3ZHL1CS2xEsspAZOycv-VZYfb1DcNksOGlbv3x_X6jBfca2m9MYe3FahRdoFpkR_TlG4w/s400/DSCN4670.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5172585553990569186" /></a><br />The Batman looks so good! What a creative idea. These were the Chocolate Mint Cupcakes--another very delicious creation that I would recommend to anyone who, like me, thinks the mint-chocolate combination is just dynamite. I was so proud of my friend Gigi for attempting vegan cupcakes for the first time, and very, very excited by her success!<br /><br />I've got more food pics to share... sometime soon. I'll be around later this weekend. Cheers!Unknownnoreply@blogger.com16tag:blogger.com,1999:blog-31847616.post-7171395455702970102008-02-17T09:44:00.004-05:002008-02-17T10:46:58.507-05:0024That's how old I am today. I don't have huge birthday festivities planned; I went to Athens and spent yesterday with my best friend from college, we ate at The Grit where I managed to polish off a huge slab of their rich, delicious Vegan Chocolate Death Cake. We tried to go hiking but the trail we attempted was filthy and depressing--so we cut our hike short but on the way back down, we stopped at this stretch along the trail where the ground was absolutely covered with shards of broken glass. We filled up two Nalgene bottles with glass pieces, and if we had been able we could have filled up two more. It was so sad and so infuriating--who thinks that kind of thing is okay?<br /><br />I might make cupcakes this evening to take to work tomorrow... so just you wait. In the meantime, here are a few of the things I have been cooking up over the past couple of weeks.<br /><br />I got home from work one night in the mood to bake cookies--specifically, cookies with cranberries and walnuts in them. I flipped open my copy of <em>Eat, Drink and Be Vegan</em> and I turned directly to the Walnut-Cranberry-Carob Clusters--perfect! As I was whipping them up, the recipe on the adjacent page caught my eye--"You Got Peanut Butter in My Chocolate" Cookies! Mmmm.... What can be better than dark, moist chocolate cookies with chunks of natural peanut butter swirled in? So after I finished the first batch, I whipped up a batch of these as well.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2NGPuhESiy_Ylez3P-GQujv7aS7c4jmRNuHGvvevTaVdGCaqRZ-yoKt1yFHvxlJ497CCO3xnYOWMQxtrocaqhABddZfGCzFT5OENu-26Y1jgZBV11ab7blGoqFUwnwh0ZZqCvOg/s1600-h/DSCN4588.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2NGPuhESiy_Ylez3P-GQujv7aS7c4jmRNuHGvvevTaVdGCaqRZ-yoKt1yFHvxlJ497CCO3xnYOWMQxtrocaqhABddZfGCzFT5OENu-26Y1jgZBV11ab7blGoqFUwnwh0ZZqCvOg/s400/DSCN4588.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5167963269184418962" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbFEjyzMjqaIyEBmWzCc3iGx_8L4bnMWbgrKe6dWUgDHxcP8QYils0mSL0W_NYgnnkkombvuVcFIv4Q7nl0aSZEDqTLGsZKI8NCDhgtFNEBV_ZlToWQwF1zgr-xzTyY3X28eWgLw/s1600-h/DSCN4595.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbFEjyzMjqaIyEBmWzCc3iGx_8L4bnMWbgrKe6dWUgDHxcP8QYils0mSL0W_NYgnnkkombvuVcFIv4Q7nl0aSZEDqTLGsZKI8NCDhgtFNEBV_ZlToWQwF1zgr-xzTyY3X28eWgLw/s400/DSCN4595.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5167963273479386274" /></a><br />The first batch tasted delicious and wholesome, and it really satisfied my strange craving for cranberry-walnut cookies. I loved their texture, too--they were soft and crumbly, almost like little biscuits.<br /><br />But the second batch--those were the best cookies I have tasted in a long time. Everything about them was perfect--just the right amount of peanut butter to complement the chocolate, just the right amount of moistness and sweetness. I took them to work in an attempt not to consume the entire batch myself. A lot of them got eaten at work--I heard no comments on them and I brought them anonymously--but I still had to bring a few of them home. I shared them with a friend the next day, and she agreed with me--the best cookies either of us had had in a long time. This recipe is <em>definitely</em>a winner!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh200xP9_SN4UhJ18HBWzzqAbODTmfQ34IBcMc-_Zw636gOO3fIuuxfCSu_aYivyQmnBLJ6TVvp9VOZs65Ze0r8YcjvpfKIwKTO0kQPHmXYiy7y_N4O-ms3NfKrW-B-yJNtWTayIg/s1600-h/DSCN4576.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh200xP9_SN4UhJ18HBWzzqAbODTmfQ34IBcMc-_Zw636gOO3fIuuxfCSu_aYivyQmnBLJ6TVvp9VOZs65Ze0r8YcjvpfKIwKTO0kQPHmXYiy7y_N4O-ms3NfKrW-B-yJNtWTayIg/s400/DSCN4576.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5167963252004549746" /></a><br />Speaking of peanut butter, I made these peanut butter-banana quesadillas for breakfast one morning. I grilled them on my George Foreman grill and the banana slices became soft and caramelized while the peanut butter became warm and gooey. I enjoyed a green smoothie alongside this meal for a nutritional boost.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuMFYUN0uRzg7UXpDNGqDpCMd4n_drVdBjCHZsqd4BjHaoH87NSKPyJZlcg0fDoz1mr2Mum_dlW0wVUsxa9vTVU6KpBhCGlZ24CR5mfSdCIqtql0oGXqqRmd3nJ4UZ7XYSZItwaA/s1600-h/DSCN4578.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuMFYUN0uRzg7UXpDNGqDpCMd4n_drVdBjCHZsqd4BjHaoH87NSKPyJZlcg0fDoz1mr2Mum_dlW0wVUsxa9vTVU6KpBhCGlZ24CR5mfSdCIqtql0oGXqqRmd3nJ4UZ7XYSZItwaA/s400/DSCN4578.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5167963260594484354" /></a><br />Last weekend I made a large batch of Savory French Lentils from <em>ED&BV</em>. Unable to find mushroom broth that did not contain dairy ingredients (why??), I instead used vegetable broth and I added some dried mushroom pieces. I loved these lentils served over roasted acorn squash rings as the recipe suggested; I also enjoyed it several times for lunch at work with steamed kale. This recipe was very easy and the great thing about lentils is that you don't have to plan ahead and soak them before you can cook them--which, for my schedule these days when I just don't know when I'll have time to cook, is a huge help.<br /><br />Speaking of my busy schedule, I recently received a copy of this book:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCEfBZoyM2x6ktIjga-N3FffmP9DH_5to0A9w1bBLxEqMaeUYFTXI_8qQXZJc4sUFS87rkGhFJKMeLUWqgPUE9u6baYxBM3wgmXHoeTuvdwGC_OeU4p0FNKiOVjnFkdO1_T5BsOg/s1600-h/200-BK879.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCEfBZoyM2x6ktIjga-N3FffmP9DH_5to0A9w1bBLxEqMaeUYFTXI_8qQXZJc4sUFS87rkGhFJKMeLUWqgPUE9u6baYxBM3wgmXHoeTuvdwGC_OeU4p0FNKiOVjnFkdO1_T5BsOg/s400/200-BK879.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5167969441052423362" /></a><br /><em>Quick-Fix Vegetarian</em> by Robin Robertson. All the recipes are vegan, and all require minimal preparation time. I have not cooked from it yet but I have perused it from cover to cover, and I am hoping to be able to dive into it some this week. (By the way, check out <a href="http://www.robinrobertson.com">Robin's Website</a>. I am quite excited about her new cookbook, <em>Vegan Fire & Spice</em>. I am hoping to be able to check it out soon!)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOVTS4YOYUDGws-2FTIUTzAWTfiM3GXjMt-ZZ893k1k7v-b9J4bqDu2SqDDIZUPv146FINxy_H8zMGa9K0KDOYmTn52PGMUEDBiYRZ0n6s2_Yx84cU1MYWswtJVXVCzxgwIuFssg/s1600-h/DSCN4616.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOVTS4YOYUDGws-2FTIUTzAWTfiM3GXjMt-ZZ893k1k7v-b9J4bqDu2SqDDIZUPv146FINxy_H8zMGa9K0KDOYmTn52PGMUEDBiYRZ0n6s2_Yx84cU1MYWswtJVXVCzxgwIuFssg/s400/DSCN4616.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5167963282069320882" /></a><br />Last night, my friend from Athens and I made these veggie-portobella fajitas for dinner. All it took was a red pepper, a green pepper, a red onion, and a couple of portobella caps, a little bit of spice mix consisting of chili powder, cayenne pepper, adobo, and garlic powder, some flour tortillas, and fresh lime juice to finish. While I made the fajitas, Mary Ann whipped up some fresh guacamole and some homemade tortilla chips. Such a simple meal but so fresh and flavorful...<br /><br />On top of tax season, I have also joined a spring tennis league--so it looks like I will be hitting the tennis courts every chance I get over the next couple of months. I'll still be cooking, and after this weekend I'm really going to focus very hard on fresh, healthy, balanced meals so that I look and feel extra-healthy by mid-April. You see, I have planned a vacation to San Francisco!!! I've never been out to the west coast and I'm so excited. My friend Kelly and I will be leaving two days after the tax deadline, and I am planning to have the best time in the world. We will be there nine days, and I am open to any suggestions anyone has as to the best places to eat and visit while we're there.<br /><br />I'll be around again soon--hopefully it won't be two weeks before I blog again. Take care!!Unknownnoreply@blogger.com22tag:blogger.com,1999:blog-31847616.post-91434469185457325682008-01-31T23:46:00.000-05:002008-02-01T00:11:38.341-05:00Simple foods (and my first cheesecake)It is officially tax season, so I find myself working later and being more tired when I get home. So when I am willing and eager to cook, I take advantage of the ability to make large batches that I can draw from all week long. Like this Smoky Split Pea Soup from ED&BV.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr6-01rpHKOwP57PcFS0ptXjURjukU9zWsTUPwILulgoydPl8QD8N-lqatJghlkapIGG-l-r9W4vSr1qMfhpBkO2sTby8Vs668bmOFzQWHc8M_AK1za9GBkbDKNAnbT6qvS5-EjQ/s1600-h/DSCN4546.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr6-01rpHKOwP57PcFS0ptXjURjukU9zWsTUPwILulgoydPl8QD8N-lqatJghlkapIGG-l-r9W4vSr1qMfhpBkO2sTby8Vs668bmOFzQWHc8M_AK1za9GBkbDKNAnbT6qvS5-EjQ/s400/DSCN4546.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5161869277013055282" /></a><br />I left out the smoked tofu and just added some liquid smoke instead. Mmm... I love soup, and split pea has always been one of my favorites.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmXkyunekjHPcRcUGeYXE1xNswvovyKEomyAwk6bD31HxNg_ymuJYOFPINQwqSC4cbXpAJZnuND6kD-PwqXFHfLRG1jbIeL8Sqxg-W6lGBRLQ8epqEZ2PBqME-HRKHMa-anVaYiQ/s1600-h/DSCN4541.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmXkyunekjHPcRcUGeYXE1xNswvovyKEomyAwk6bD31HxNg_ymuJYOFPINQwqSC4cbXpAJZnuND6kD-PwqXFHfLRG1jbIeL8Sqxg-W6lGBRLQ8epqEZ2PBqME-HRKHMa-anVaYiQ/s400/DSCN4541.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5161869264128153378" /></a><br />Also from ED&BV, I made the Blueberry Carob Pancakes, with some Celestial Cream to go on top. The pancakes were heavenly--I just love carob--but the cream was so rich and delicious that it was otherworldly. This is one of the first dessert recipes I've made with silken tofu that didn't actually <i>taste</i> like tofu! One of the best parts of this breakfast was when I froze the leftover pancakes--knowing I would be able to enjoy them again soon!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTlo3q4JzusfyBaBuENkPAhRJ1a9GkCysmZ7XzD6XJqHUUPYQSSM933Z4qIkSPNIL-zpiYa__SKMr9_kMkMHItu1OEw0rnpxLI8KmlYYKPg13DPc1fWSUC6GHuUsRbmMmYzyET0w/s1600-h/DSCN4552.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTlo3q4JzusfyBaBuENkPAhRJ1a9GkCysmZ7XzD6XJqHUUPYQSSM933Z4qIkSPNIL-zpiYa__SKMr9_kMkMHItu1OEw0rnpxLI8KmlYYKPg13DPc1fWSUC6GHuUsRbmMmYzyET0w/s400/DSCN4552.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5161869285602989890" /></a><br />I made this Key Lime "Cheesecake" from <i>Vegan Planet</i>, after many times of flipping past the recipe, eyeing it, knowing I didn't need to consume it, but knowing how fun it would be to make. I finally broke down. It was so easy to make... and so bad, but so good. And it got a seal of approval from one of my co-workers. I especially love the gingersnap crust.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLE4DZZRUorUzkN_-_WKul8KrR68ZL3Iz_KDg59gBAk_Ph7e0GM3C0H3qmdYVl619r6pdfft4MKjP6gWIW0xPSCphTGa3QGMoEGriF3IWquS215kVfifAaheVwOS5Kf3Rbdz5UoQ/s1600-h/DSCN4533.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLE4DZZRUorUzkN_-_WKul8KrR68ZL3Iz_KDg59gBAk_Ph7e0GM3C0H3qmdYVl619r6pdfft4MKjP6gWIW0xPSCphTGa3QGMoEGriF3IWquS215kVfifAaheVwOS5Kf3Rbdz5UoQ/s400/DSCN4533.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5161869289897957202" /></a><br />And this salad is just a typical dinner for me... Nothing fancy, but it serves its purpose. I find when I come home from work that I don't really want much to eat, so a salad is usually perfect.<br /><br />I'll try to do some blog-hopping this weekend... I've gotten out of the loop, but I have been peeking in on your blogs when I could even if I haven't had time to do much commenting.<br /><br />Take care!Unknownnoreply@blogger.com19tag:blogger.com,1999:blog-31847616.post-72295528528014367572008-01-19T17:39:00.000-05:002008-01-19T18:23:57.380-05:00Back to life...I wanted to thank all of you who have been checking in on me, calling, texting, Facebooking, e-mailing.... It's meant a lot to know that you have thought of me. I've missed blogging, but given the circumstances it was something that I necessarily needed to let fall by the wayside for a while. In the meantime, I hope that each of you had a wonderful holiday season and that 2008 has gotten off to a promising start. I must say that, while this was not the greatest holiday season of my life, I do feel nevertheless like this new year--and all the years to come--hold promise for me that I could never have imagined before.<br /><br />So... What has been going on in my life?<br /><br />This is the only time I am ever going to mention this on this blog--and I'm telling you this way only because it's something that has to be told, and this is the only way I know of to tell you. Bob and I are split up right now. More pertinently, he decided that he wanted to move out. And I've been left with a mass of confusion, depression, loneliness, sadness... but most of all, confusion. Why should it have to be this way? I have no idea. But over the past few weeks, I have come to accept the fact that it is this way, now... maybe temporarily, maybe not. And I'm trying to look only forward from here. <br /><br />If you want to ask me anything or to talk about this situation any at all, please don't hesitate to. Just send me an e-mail. I don't mind talking to any one of you about this. But I don't want to do it here on this blog. Hopefully now I can get back to this blog and what it was meant for--sharing delicious vegan creations!<br /><br />I haven't cooked very much over the past month or so, but I do have a few things to share with you. For Christmas I received two great new cookbooks: <em>Vegan Planet</em> by Robin Robertson, and <em>Eat, Drink, and Be Vegan</em> by Dreena Burton. I'm just starting to dive into them. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Q3MU3-TR_vq8KUsDEHGnE645IWfJ_H1qZVY_bYQXqcQpmdlTVUPN6ql2wz4PJfAQgj1ebpugB1jZuncDWY4Axcu0rGnDFr5IoHs3GDUTI3cQu63-iE_HAzz4a-MtuNRLFe2lEA/s1600-h/Picture+087.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Q3MU3-TR_vq8KUsDEHGnE645IWfJ_H1qZVY_bYQXqcQpmdlTVUPN6ql2wz4PJfAQgj1ebpugB1jZuncDWY4Axcu0rGnDFr5IoHs3GDUTI3cQu63-iE_HAzz4a-MtuNRLFe2lEA/s400/Picture+087.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5157326054563496402" /></a><br />This is the Tuscan Spelt Soup from <em>Vegan Planet</em>--except I replaced the spelt with barley, as I did not have whole spelt on hand. It was hearty and delicious, perfect for a day like this:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqcq54fYvOC-zuJd_WfQlBYc364JiZYg84IvvR3nLW8qG66vZ_0JV6j9KEsck3bAxfZwNSEYLvc9vkl6JHs-0HLmDIocWuGPCUle40zw4-TZbX1MAtkOs5fOxlnKeFtxRxrOzPvg/s1600-h/Picture+085.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqcq54fYvOC-zuJd_WfQlBYc364JiZYg84IvvR3nLW8qG66vZ_0JV6j9KEsck3bAxfZwNSEYLvc9vkl6JHs-0HLmDIocWuGPCUle40zw4-TZbX1MAtkOs5fOxlnKeFtxRxrOzPvg/s400/Picture+085.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5157327201319764514" /></a><br />Can you believe it? In Atlanta? It may look like a puny dusting to many of you, but this is as much snow as I have ever seen on the ground in my life!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgifjBw99mT6yL5PuhkkpYSjWGlqNIL0tUTKAjgsY30m46IZWKPz61g_4po-ic9tVUV122xyfLOzuvtzYKpUdKbF0m_bXyscXC_gtogk-piv4rvekNLr9y0RlaRXntkSh0Za1XAAw/s1600-h/Picture+067.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgifjBw99mT6yL5PuhkkpYSjWGlqNIL0tUTKAjgsY30m46IZWKPz61g_4po-ic9tVUV122xyfLOzuvtzYKpUdKbF0m_bXyscXC_gtogk-piv4rvekNLr9y0RlaRXntkSh0Za1XAAw/s400/Picture+067.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5157326080333300242" /></a><br />Do snow days scream "comfort food" to you? Well, today screamed that to me. That's why I made myself the Apple Cinnamon French Toast, also from <em>Vegan Planet</em>. The cooked apple topping was the perfect touch... with a cup of coffee and wrapped in a warm blanket, as I sat and watched the snow falling through my dining room window. *Sigh*<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsIFAjrdGdLGatLCmt4HkY51MyMkKzljI_7DKCs7mIjsJWx3JSnNbl5AiJBX1ZI__RYxWD9T5ZS-2NkoJoT5qzUp0JONWO61NnMiamUvzgOgPOEPbd-X6evMNEknjpviOdpU3zKg/s1600-h/Picture+004.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsIFAjrdGdLGatLCmt4HkY51MyMkKzljI_7DKCs7mIjsJWx3JSnNbl5AiJBX1ZI__RYxWD9T5ZS-2NkoJoT5qzUp0JONWO61NnMiamUvzgOgPOEPbd-X6evMNEknjpviOdpU3zKg/s400/Picture+004.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5157326063153431010" /></a><br />I went on a business trip to Winston-Salem, North Carolina a few weeks back, and I stayed at a bed and breakfast. It was my first stay at a bed and breakfast, and I was anxious to see how the food situation would work itself out. Steel-cut oats with walnuts and cranberries, and a side of sautéed squash... I would say it worked out quite well.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWYnc3l5o0wMsBM_43XkJlMXrvt1DDicc1Tlhxia_r0FJ4ze04ARP9aOdaWkW9Mm8jj-5JO7wCx88ocdmx2MOqw5EnAidRysTT68jahmtBRNXfxHYnG8CH_Z1LMPIUZ4CKyIqm_Q/s1600-h/Picture+039.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWYnc3l5o0wMsBM_43XkJlMXrvt1DDicc1Tlhxia_r0FJ4ze04ARP9aOdaWkW9Mm8jj-5JO7wCx88ocdmx2MOqw5EnAidRysTT68jahmtBRNXfxHYnG8CH_Z1LMPIUZ4CKyIqm_Q/s400/Picture+039.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5157326067448398322" /></a><br />I went back to Athens with some friends for New Year's, and after staying out until 5:00 A.M. we slept until noon, and then went to Big City Bread--an Athens classic--for brunch. Their tofu scramble was delicious. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhehH64PaLBYW81iJt2z0tzd6co1mR2fm9AZndDQ3-wBfzzCvZ47iC-NYMccdT0xauu3q1jFnw0gG9FbccPGkCUmvf3svT3yPgyaXxKjiO434lQKiG_hVqnvu_Px51T28B351vLPQ/s1600-h/Picture+040.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhehH64PaLBYW81iJt2z0tzd6co1mR2fm9AZndDQ3-wBfzzCvZ47iC-NYMccdT0xauu3q1jFnw0gG9FbccPGkCUmvf3svT3yPgyaXxKjiO434lQKiG_hVqnvu_Px51T28B351vLPQ/s400/Picture+040.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5157326076038332930" /></a><br />And this is one of the best roasted veggie wraps I have ever had, at Doc Green's here in Atlanta. I really appreciated the fact that they offered a sandwich without cheese on it--I hate having to ask to have the cheese left off. Why are people so addicted to cheese, anyway, that it has to be served on everything?? Anyway, not this time. And the chipotle-spiced veggie chili that I had on the side was equally delicious.<br /><br />Now that I am back to cooking, I am planning to do it full-force... even though it is busy season at work now and I'm going to be up to my ears in tax returns for the next couple of months!<br /><br />I'll be back around very very soon. I can't wait to read all your blogs again! Take care!Unknownnoreply@blogger.com27tag:blogger.com,1999:blog-31847616.post-59654269710320375712007-12-12T09:41:00.000-05:002007-12-12T09:48:37.662-05:00...I may not be around for a while.<br /><br />Something came up that is completely changing my life... and I don't know what to do. Sorry I can't elaborate more out here on the world wide web. Every one of you and your blogs mean so much to me, and I'm glad to know you and call you friends.<br /><br />I don't know when I will be back. Hopefully sometime soon. Until then, please don't forget me.<br /><br />Happy holidays.Unknownnoreply@blogger.com25tag:blogger.com,1999:blog-31847616.post-33721751962475038452007-12-08T11:41:00.000-05:002007-12-08T14:14:33.127-05:00This makes me sadI wish I was not so out of the loop sometimes. I just learned last night that Ted Hafer, owner of <a href="http://www.thegrit.com">The Grit</a> vegetarian restaurant in Athens, committed suicide a couple of weeks ago. This news gave me quite a shock. He jumped off the top of the downtown parking deck... a place I know. I can visualize the view from the top of the parking deck--he was looking out over classic, beautiful, stays-with-you-forever Athens. I can imagine what the weather may have been like up there on a morning in November--cool, crisp, breezy... but I cannot understand what horrible things must have gone through his mind at that moment and led him to jump.<br /><br />I never knew this man, but I knew his name and I loved his restaurant. He and his wife co-wrote one of my favorite cookbooks. He was a special part of Athens... and he was a husband and a father of two.<br /><br />Here's the <a href="http://www.ajc.com/metro/content/metro/stories/2007/11/13/grit1113.html?cxntlid=inform">obituary</a> that was published in the Atlanta Journal-Constitution.<br /><br />I don't know what else I can say. Why do these things happen?Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-31847616.post-53525890079329544222007-12-01T17:32:00.000-05:002007-12-01T18:35:36.407-05:00Staying healthy and happyIt's getting to be that time of year when that <span style="font-style:italic;">blah</span> feeling can start to sneak up on you--well, on me, anyway. This week has been like that for me, in part because I've felt a bit under the weather and in part because of coming back from such a lovely vacation. <br /><br />Bob and I had a fun trip to Disney World in Orlando, and a marvelous visit with my sister and her fiancé. Here are some highlights of the trip:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJw1V8fMkEUtojs_T7TkuDPJy_VJ8iiQ29CSCdg3xE_Pc-lPWnOPhdyVsOGkEOcGcBowIf-ZeZmmk6LfT5FbkIuIMpW6Zcp5nv7mW6uMRq6Wkg6x1tH2zHyoEHezn-apE3Wv0row/s1600-r/Copy+of+DSCN4432.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzmBow1Tf6ty7a1kw0CsfuJQCgKOOgueFr_o9_Ss3xUMHdsiZ50Q8Oo8Y5S3ObhkK615YMgtlmH-FNu2rOCJwS7CL8NTtVIF7e4K5X7YbUGj_ItQ4J_3plvg9OTRUU08SO5o7vg/s400/Copy+of+DSCN4432.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5139142175101291570" /></a><br />Me and Bob, and a lovely twilight at Epcot.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe4nXvhwLQ1irNQ9dmDDiHiG1exAeHjTnHATFyjrFGdYvpyLRydDLqX-2Mzap_bYRogKeHDmrPtQZSvSgQMSr4HkBLiFDYdIpfPGY76EoGVqQYM0kVmb4hVrVYNKk2SXsSYUSmIQ/s1600-r/DSCN4423.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHeNk6prGbIP9qcwOpPz1RXcHSuuDcVglu-4KcAkyDBA-w8X9n-py3w6PcKwXyX9q9OaF1wgZe-mTFpPIabRQI1I7Fhg-5QIXaA2qgRpaEKAn7ZDeXI3lcPyVjzwzQxFTbW23o7Q/s400/DSCN4423.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5139142192281160786" /></a><br />Me and Ashton getting in to mischief in Norway...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz_SVzENVT4bGOnegQia3v5GTgo1jOyB-tqKS674XfYdXVu097L0ZQcK54ez22lRSypQOnFDiMix1xTvfwWU0eJQ_KH_bbVw9cg35BD91NU02EeQLYvo1f254LQrdyD50do5EJsA/s1600-r/DSCN4397.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioGptkngYxrFvcn9Q-fkVIxhp_kPTZmxBRz9-aTAHv6WzZUkytDl7dykdDlUk7MTA_h68gq8_SOBrTzoZ1RvJXv1WgQdMTpx8cqWYGrvb5HX08OSjsh34xyK4YAXxL7Q96Ljk6lg/s400/DSCN4397.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5139142183691226178" /></a><br />And four happy people having a great time.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7MzaWlB7Tf9v6BJl0f-DffZPAUV09mAzAjOgCC43Jrb2rduUFJLcjM7hEmHy3uwVD_fQ8iYH0zyGBRlweFSbSOBsBh04HLfiL0E-f7DOaEGTCv-OQeqJ2a1YRbxo94WA1s0Fp9g/s1600-r/DSCN4395.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCokoHkDKUQBjJ6R8M4o69FP5J-r05aJ7KUwYKsXARAXZ9eWkk3AiAX8RRygSu86abJP7YSOuB2Jdv3mhGOPTVAzEYy-_oU2EgFKgeuALElPJT_nrEGHfxJe9fqIQSRKBbgp-KBg/s400/DSCN4395.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5139144743491734626" /></a><br />It's so easy to survive as a vegan there... Take, for example, this roasted veggie pizza that Bob and I shared for our Thanksgiving dinner at Downtown Disney.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAy9XFpDhx1ae9w0EqiZDEpumvtnCJZ0htzeyBUEHArdoK4n9ir-eAJfK46ZrFexmi9NV2k5e9hxTVOeIWLHR9KxZtA8BDpax5wENsmFWl2O7Djo-Gj5ixUGINmVGhtoueEbwDJA/s1600-r/DSCN4403.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipvEIIk13F9OiqBXyZykYHQ8rjEaZEzQGgxrGzdQUeTz0GFiH4l8rWSU3Xrq0Il1Dq1NXubCrPhEiaMlWd0JIVs_hG19g69FDp0KDcTthM7rjDl-QtZnsX5VSfu5iroj5aJpw2sw/s400/DSCN4403.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5139144752081669234" /></a><br />And this bowl of vegan chili with a hummus sandwich that we scored at the Magic Kingdom. There is even an ice cream shop that serves vegan ice cream... though we didn't find it until after we had already shared a frozen lemonade, and we did not really need a second frozen treat in one day. We also found veggie burgers at the Magic Kingdom, and roasted veggie wraps and bean burritos with guacamole at Epcot.<br /><br />Here are some of the things we've been eating since we got back.<br /><br />Simple dinners: <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7cTwbI1H6Vj3Fyl76dtQprNZNpyHx2qPj8WnNR7Sit-7frMpwHE3jYU_Ziig-hoyS9tkq9xBSjHYUlAg37F_moMgKGIFn0h7YpA420jfeE_Lz93CO8l4B893_5GhMMVyRgB2OMw/s1600-r/DSCN4389.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsUrYEBUkQ-AV8_kz48t4D8zmG_RCNE9t7aIyBSWfLOeqxS_W8hWpsl6fr9tw3qjdtT6oTJKGi5j8htwtyoFCf5wVwncfhVuSOQLm_6l1AE8qwrhKEQLRzqK9tRe3ERyFb5q1R9Q/s400/DSCN4389.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5139150082136083586" /></a><br />Steamed edamame with coarse sea salt flakes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfcicy20NdK8P4sMLxagJiezpQ5pDLrbk2CAuTGqaOGnqsgtwH88LBtcZohD9mgfqn6dmvceAZV4ZKb2zSPLhgPdYmCpiskfF9AGq6oSfyQQ-LhYjS9weOEt0oqCINLCqvsrxvgA/s1600-r/DSCN4392.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bNIzNstNuTybfFWT8wfS_agMQ9YevCDlW42b2BnTALOPi_w8rOg9hAo0u2giF_o2kY3aW_y4K6HWsQYFok4fvYVn5F6kSnjbcZttfREpXMkP9PxuqVN3Vz5pvmFapvcGbiXT-A/s400/DSCN4392.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5139150086431050898" /></a><br />Hummus.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQuxqcsd9GZxUst0OkQN99POr-njxw194Uo68F8mOn9CscmW_ZJEZ4SnKz44J4n5mjpdb3ovHDPVcUMBnqa-r4CnGqwRomPRGq3f9yIUqDct7jbc-boBBVtVqWZC-j1CZXFr96tg/s1600-r/DSCN4443.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv6sEDWz1J38_JTaz5AsNP8jWiQUo_U9iXyiIfdbv7SajCmAlRzV2RrTF-ZkbBnmRg4WKyAvzD69LWNGx6gLHM5yfB6rJayROPeF1aUZCO73XHeknMmOYZYeGgrrBcIV8FCrNqaw/s400/DSCN4443.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5139150095020985506" /></a><br />This baked tofu sandwich was pretty good. I just mixed up a marinade of tamari, Worcestershire sauce, hot sauce, balsamic vinegar, olive oil, liquid smoke, onion powder, and garlic powder, and I baked the tofu in the marinade until it was all soaked up.<br /><br />As I said, I've felt a bit under the weather this week. Nothing is a better answer to that than hot, nutritious soup.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_u-4WsfzH2lkcJ_16bRGlQSvSvVStnZFgJaK3Jf3yMuoqT5Y-Ekw8EJ_vfhsMYHjr0Rv_YoHGo5OirHlfM-aAN-nbY9TrriW627dfqXsHPv16LyEu_hOSVTATW-jXe5mJXNNUoQ/s1600-r/DSCN4441.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjeEDXRMaIjKULGNK2D8_wmRFKkj0rBpM4pnx5A2-T1hEQeQttvpbq2pgW08qtxzlsDrhrRvFI3UoJ0zoa9X09HnXbycIVUibvXq2ZOWYLzxXwrAb4QZFTNXCWvmHabRCDrO4Rfg/s400/DSCN4441.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5139150644776799410" /></a><br />This big bowl of quick miso soup with spinach and mushrooms was just what I needed yesterday afternoon.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheobgXZjzLhG_QUOXjWwEfMCTQTvCE2nx_xU-qnNqlJjBiZVt82CyIurKJeH5yhKdnSZu_PRtma9ZJnoGbDYqOtk5VvS8UBz8T9F5zM401FcWx1jyk9uATp50Wv8AFbmMvEeMOSA/s1600-r/DSCN4458.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzlScFy8yDIUuZk5hsd6xO6YPO8-XleP9Cdjzc0YghelBRlpKrEFiTxk1ZY30N-SHS7d3BtCQEa-vUfLOz5WPj80bLw0Z7GeahIRtm-7InU2o90FlJ2UrZkgoCSaKtUE40ytE8nA/s400/DSCN4458.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5139150649071766722" /></a><br />And this Tofu Noodle Soup from <span style="font-style:italic;">Vegetarian Soups and Stews for All Seasons</span>, using the leftover baked tofu, was also a wonderfully comforting meal.<br /><br />So I've been focusing on food that will help us stay healthy... though sometimes you just need a treat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVDI-hAhP2MwQQfV1hZHdX6vum6KP1dr9CYTkztCRGJbKlG8_BZtX68xUB71d-3mAhUADGcTugbmh2URj0Tj3OqxMcRCkg6pImR4j7LQza9KV8U6GtNi7rYNe6UbD7t9t9E8KO7A/s1600-r/DSCN4377.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA8GsJzw49fcpBPK1HR-jGk2fwh8RS7IVwkbzp_EDm_QsT1OCbGYFH27WJ9HX7ElU-dwqpx-GK6AJcFA9DucvmLjH8lCIQm0z_0rtjoAgQ_TofRdtzW2AZ-BShiap36sJbtAaeCQ/s400/DSCN4377.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5139150657661701346" /></a><br />Like these Brooklyn vs. Boston Cream Pie Cakes from <span style="font-style:italic;">VCTOTW</span>. I made them as a surprise for Bob one night. He was wowed by the dark ganache topping...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEionSe1nCxcU8KD-Q0gF-WU6tO5aOJF6pGO5Zy1kfZgk0AhzklKIifvApFbc7IQ6crK1jeRxGd5QTXs3X8mpgCYJGJWFUcy10UZ6hmVoiDdryEtrh85x4IIuXVGpDXEVOLR5PdAtA/s1600-r/DSCN4385.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_y2yEM-FksHuUyBJEA3SqwYNz70UUVcm6aXoiFDA3e8cklNdKLdAw4GE9Q90vLghB0SaaW4K9LbIdZ1sBDUhQ05eIjAFUXpZuZfhEvdLCyTOYbrjtVEeXBD1NLkZa-iO393EvXA/s400/DSCN4385.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5139150666251635970" /></a><br />And he was taken completely by surprise with the creamy center! These cupcakes were so good, but as Isa suggests in the book, they're definitely better after being refrigerated overnight.<br /><br />It's December, which means the holiday season is upon us. For some reason, I am not feeling particularly festive this year, at least not yet. That's okay. I have a project up my sleeve that may help with that. But for now, I wish you health and happiness and peace in your own lives... and I'll be around your blogs soon. I promise. Cheers!Unknownnoreply@blogger.com15tag:blogger.com,1999:blog-31847616.post-88668690317880457002007-11-21T15:43:00.000-05:002007-11-21T16:29:57.684-05:00Finally...I'm not going to pretend that I have a great excuse for not blogging over the past week or so. Granted, Marzie did make off with my memory card reader, but I replaced it several days ago. I just have not blogged because... I have enjoyed not feeling like it was my responsibility to blog. I've been hanging out with friends, going for long walks and enjoying the gorgeous autumn that we're having, cooking when I felt like it, and enjoying every minute of it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSH4kwRwulJnQZO0s0-jjj3e1H1fiBUuIcnnrji3mZyEGEXQ4xel3Oi0Sr2EqykmIVMGaabpZ4P0e5bd9MI9H_jSN8TRrCj5NQNDTzA6hKbJ5g3neBCNegMXwoFy6xcXY-sB3EiA/s1600-h/DSCN4359.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSH4kwRwulJnQZO0s0-jjj3e1H1fiBUuIcnnrji3mZyEGEXQ4xel3Oi0Sr2EqykmIVMGaabpZ4P0e5bd9MI9H_jSN8TRrCj5NQNDTzA6hKbJ5g3neBCNegMXwoFy6xcXY-sB3EiA/s400/DSCN4359.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5135408347306383394" /></a><br />See what I mean about the gorgeous autumn?<br /><br />That's not to say I'm quitting this blog. I enjoy it too much. But when blogging goes from being a hobby to a full-time job, it loses its appeal. Maybe some of you have had this experience before. So, you may see less of me around the blogosphere, but I'm not going to disappear. I promise!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS-IoAd8fhTTjIdtwpLDrOAJu7k03JJYBCkCMoHvs4D_F2GFVINe1uU_D-MmwCb5FTCmhUPEafFF9ySLmSLqSDjzVP-sv6AYwuCA-U0zxK44YDheYLF09Rar1uyPtWhh2ACyWldA/s1600-h/DSCN4308.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS-IoAd8fhTTjIdtwpLDrOAJu7k03JJYBCkCMoHvs4D_F2GFVINe1uU_D-MmwCb5FTCmhUPEafFF9ySLmSLqSDjzVP-sv6AYwuCA-U0zxK44YDheYLF09Rar1uyPtWhh2ACyWldA/s400/DSCN4308.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5135397996435199954" /></a><br />Starting off with some Seitan O'Greatness. This batch didn't last very long--it was too tasty! I made the Mostarella Cheeze from <span style="font-style:italic;">The Ultimate Uncheese Cookbook</span> to go with it, because I ran out of agar and didn't feel like trying to hunt some more down. The cheeze was okay. It was better heated up with refried beans and salsa... yum.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGGFnaUil0JyL6MJ3e-1jwmgGTyv9FKBeTKE1K0RP7s8E_ZfvF9PxzhQbCp2kkMb_fIGhusl0epDb9HKF6c6YolVwQcWLMOoTTv2Z4dgvpcMc6tTRiogfWRbro3hL3QOtG58p9Gg/s1600-h/DSCN4315.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGGFnaUil0JyL6MJ3e-1jwmgGTyv9FKBeTKE1K0RP7s8E_ZfvF9PxzhQbCp2kkMb_fIGhusl0epDb9HKF6c6YolVwQcWLMOoTTv2Z4dgvpcMc6tTRiogfWRbro3hL3QOtG58p9Gg/s400/DSCN4315.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5135398009320101858" /></a><br />On my <a href="http://myedenkitchen.blogspot.com/2007/10/r-thomas-again.html">last visit</a> to R. Thomas, I tried their Hearty Breakfast Stew and loved it so much that I wished I had the recipe. Well, since I didn't, I decided to make one up. This soup was like a "souped-up" potato chowder (hee hee), and it was so good that I decided to share the recipe with all of you. It's not just like the soup at the restaurant, but it's darn close and maybe tastier. I've posted the recipe at the end.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjYlzSeKBkk0cdecz1tMkoB0cKleHQteDqJDahcZQ0RPEwsrd_mqZ-oqF7LIW1FsfdNo_7vIrPOZhs0VGnU2SufiM1LqQEt1CRZmyINuOzjINSZvNIPsgLFrktXNv4K-ouZQqkZQ/s1600-h/DSCN4328.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjYlzSeKBkk0cdecz1tMkoB0cKleHQteDqJDahcZQ0RPEwsrd_mqZ-oqF7LIW1FsfdNo_7vIrPOZhs0VGnU2SufiM1LqQEt1CRZmyINuOzjINSZvNIPsgLFrktXNv4K-ouZQqkZQ/s400/DSCN4328.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5135398017910036466" /></a><br />This post by <a href="http://dgmgv.blogspot.com/2007/09/key-lime-teasecake.html">Don't Get Mad, Get Vegan!</a> came back to me one day when I wanted to make a pie and could not decide what kind I should attempt. I'm glad I tried the Key Lime Teasecake; it was delicious, and I felt much less guilty knowing that it was made of millet and sweetened with maple syrup. I only wish the key lime flavor had been a little stronger...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJGZSMDJGvYmcsesVnPriFK1kvBuGsUPd1uJrymE6-7R8LVVv4nVo9pxQkMOdmjX1foLF9_GhdAps_kDfs4qIfvDfTNehRpryoRMgoxzmCG9L3rzgjjx98gMUVMMHlG9jTitwtQ/s1600-h/DSCN4323.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJGZSMDJGvYmcsesVnPriFK1kvBuGsUPd1uJrymE6-7R8LVVv4nVo9pxQkMOdmjX1foLF9_GhdAps_kDfs4qIfvDfTNehRpryoRMgoxzmCG9L3rzgjjx98gMUVMMHlG9jTitwtQ/s400/DSCN4323.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5135398022205003778" /></a><br />I loved DGMGV's kiwi topping so much that I copied her! Of course, original credit for the recipe goes to Jo Ann Stepaniak.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIKZoJu0ieyRSN2MGbR_fZ5_6UCqtVotJPt_NpKiC-OUYEXKLIzW7yy_YwvaBZUE-JQCaQqFp7zzGlWz6eoYO3xeQH_1dm_jafOo9bWdENd0ffB7KxzITJ5d6a0DLUQip4iJrJgg/s1600-h/DSCN4340.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIKZoJu0ieyRSN2MGbR_fZ5_6UCqtVotJPt_NpKiC-OUYEXKLIzW7yy_YwvaBZUE-JQCaQqFp7zzGlWz6eoYO3xeQH_1dm_jafOo9bWdENd0ffB7KxzITJ5d6a0DLUQip4iJrJgg/s400/DSCN4340.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5135398030794938386" /></a><br />The credit for this blackened tempeh goes to <a href="http://eatair.blogspot.com/2007_10_01_archive.html">Eat Air</a>. It spent a day marinating in the refrigerator, and then it was a snap to blacken it on the stove for dinner after work. Sautéed kale and potatoes accompanied this meal, and it was all delicious.<br /><br />I guess tomorrow's Thanksgiving. To tell you the truth, I had kind of forgotten about it this year. You see, we're not really celebrating in the traditional way this time--we're going to Disney World with my sister and her fiancé instead! But I wish each of you a wonderful, safe, and compassionate holiday. Until we meet again...<br /><br />-----------------------<br />Potato Quinoa Chowdah<br /> <br />2 teaspoons olive oil<br />1 yellow onion, diced<br />3 cloves garlic, crushed and minced<br />1 large carrot, diced small<br />3 cups water<br />6-7 small potatoes, cut into bite-size chunks (about 2 pounds) - Peeling is optional<br />1 teaspoon dried thyme, crushed<br />1 teaspoon paprika<br />Pinch red pepper flakes<br />1/4 - 1/2 teaspoon white pepper<br />1/2 cup quinoa<br />1 to 1 1/2 cups milk<br />1/4 cup frozen corn kernels<br />1 cup kale, chopped<br />Cooking spray<br />3/4 teaspoon salt<br />Kelp granules and/or nori strips, for garnish<br /><br />Heat the oil in a large soup pot and sauté the onion until it starts to brown. Add the garlic and carrots and cook for another 2-3 minutes. It's okay if the veggies try to stick to the pot a little. Add the water and scrape the bottom of the pot to get all the little bits of veggies off the bottom. Add the potatoes and spices and bring to a boil. Cover, reduce heat, and simmer for about 10 minutes, until the potatoes are pretty tender. Add the quinoa and cook for another 15 minutes, until the quinoa is done. The soup will get pretty thick at this point.<br /><br />Spray another pan with cooking spray, and sauté the chopped kale just enough to take the bitterness off. Set aside. <br /><br />In batches, purée about half the soup, then return it to the pot over low heat and add the milk, corn, and kale. Heat slowly, until the corn is done and the soup is hot all the way through. Add the salt. Serve, garnishing each bowl with kelp granules and nori strips, if desired. Makes about 6-8 servings.Unknownnoreply@blogger.com23tag:blogger.com,1999:blog-31847616.post-2444900352468534262007-11-12T17:35:00.000-05:002007-11-12T17:38:29.779-05:00I have stuff to post!!I just can't post it right now! You see, I somehow lost the memory card reader for my camera that transfers the photos to my computer... I've turned the house upside-down looking for it. I'm thinking Marzie probably made off with it, sneaky little feline. But I have a recipe to post, and some pictures, and in the next couple of days I'll do it even if it means replacing the little gadget.<br /><br />Just in case you thought I had abandoned this blog...<br /><br />Take care!Unknownnoreply@blogger.com15