Thursday, April 30, 2009
Saturday, April 18, 2009
I already ate 2 before I took the photo, so I put the sauce on the side. The cakes are delicate so just be gentle when turning them and they won't fall apart too much-I ate the ones that fell apart, so it's not actually a bad thing. I think letting the mixture sit a few minutes helps as the later ones were more solid.
At first I was like where the heck is the Old Bay? I guess since it's not available everywhere it makes sense it's not in the recipe. BUT the recipe seasonings are perfect and I didn't miss it at all. OK, I confess, I sprinkled some in on the last batch and honestly I couldn't tell the difference between those and the other ones.
Super freakin' awesome. I sent some to the Bronx for the in-laws to try. I don't think the ninja is going to tell them that it's not actually made from crab...let's see how that goes.*unofficially: I'm still calling Vegan Brunch the Crack of Noon in my head. You can pre-order it on Amazon.
After Peta got involved in the effort, POM has stopped testing on animals and has no plans to resume it. The literature I received from POM highlights the human tests that show how good it is for people. Check out POM's website for more information.
Now you can be really militant and say, well they used to be OK with animal testing, so now I don't want to support them at all. I think the opposite. When the people get together and show that we want something done and achieve victory, we should support and thank those that have come around. I mean most of us weren't always vegan and anyone who's ever popped even a Tylenol has supported animal testing. If you haven't yet read Karen Dawn's Thanking the Monkey, check it out for lots of great tips on becoming (and staying) an animal rights advocate.
Anyway, I totally enjoyed my POM juice mixed with some seltzer. And I feel pretty good about it.
Friday, April 17, 2009
Thursday, April 16, 2009
Sunday, April 12, 2009
This time the scramble part had onion, garlic, collard greens, leeks, carrot, celery, and a veggie burger.
I put the scramble in a small casserole dish then poured on the eggy part. Baked at 400 about a half hour. I think leeks make everything taste good, but this was really nice. I was surprised how quiche like it actually was. Last week I used chickpea flour which made the eggy mix kind of hummus like, so this week I subbed the masa harina from the failed tortilla attempt. The masa harina is fine enough that it's not corn bready, but still firms the whole thing up nicely.
Glad I ate something before heading off to brunch with friends. I did check the menu and I can get a fruit salad and pasta. Next time I'm dragging them out for a vegan brunch.
Happy Easter or Passover or whatever you're celebrating!
Sunday, April 5, 2009
2 Cups cooked steel cut oats
2 Cups King Arthur Flour white whole wheat flour (or all purpose, or whole wheat pastry flour)
1 tsp baking soda
1/2 tsp salt
1 cup vegan margarine (Earth Balance)
1 1/2 cup Sugar in the Raw
2 TBS Flax seeds
1/3 cup strong black coffee
1 tsp vanilla
2 Cups semi sweet vegan chocolate chips
1 cup chopped walnuts or pecans
Cook oats or cook extra when you're making breakfast. You are eating oatmeal for breakfast, right? Measure 2 cups of already cooked oats and set aside to cool.
Preheat oven to 375.
Sift together flour, baking soda, and salt and set aside.
Grind 2 TBS flax seeds. Blend together with 1 banana and 1/3 cup brewed coffee. Set aside.
Mix together margarine and sugar. Add flax banana mixture and blend well. In 3 batches blend in the flour mixture. Stir in the oats, choc chips, and nuts.
Drop by teaspoons full onto ungreased baking sheet and bake for 15 min or until edges start to brown. Let cool on baking sheet 1 min and transfer to cooling rack.
Saturday, April 4, 2009
The preparation was rather impromptu. I sliced the eggplant in rounds. Then breaded using the triple layer method. Dredged the slices in chickpea flour, then in a soy sauce/balsamic vinegar/broth mixture, then in mazo meal seasoned with Italian seasoning mix. I actually then baked them instead of my usual frying. Still good. I made an American Cheeze sauce from the Uncheese cookbook. And I made a tomato sauce from some sun dried tomatoes and shitake mushrooms. Layered it all up and put it in individual small baking dishes. Then I flipped it upside down and drizzled it with some more thinned American Cheeze sauce. I think there's an Italian grandma out there that would be proud.