tag:blogger.com,1999:blog-220044362024-03-23T11:27:14.767-07:00Eat Peace PleaseThe Adventures and Disasters of an Organic Vegan KitchenEat Peace Pleasehttp://www.blogger.com/profile/08754499534650636430noreply@blogger.comBlogger107125tag:blogger.com,1999:blog-22004436.post-53295805806967775862007-05-03T08:00:00.000-07:002007-05-03T19:23:39.661-07:00The Gypsies Have Returned<a href="http://i34.photobucket.com/albums/d111/superleslie5/endofnovemberandsomedec017.jpg"><img style="margin: 0px auto 10px; display: block; width: 320px; text-align: center;" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/endofnovemberandsomedec017.jpg" border="0" /></a> Yep, it's just that damn good that's why they're back. Every time I make this it has some different veggies in it. Yum. It's one of the most "interestingly simple" soups I've ever made/tasted... Gypsy Soup.<br /><br />But the real honest reason I am posting about this and not wonderful baked goods like cookies, cakes and everything else that gets baked in an oven (I still don't broil), is because I am procrastinating... This early-mid part of May is just crazy busy for me and I am just not uploading all my new pics for the new posts. I will for sure be blogging about baked goods towards the end of May. For now, I hope you don't mind seeing this soup again, especially that many of the veggies in it aren't in season anymore, oops. We've hit the 100 degree mark already a few times here but maybe some of you won't mind seeing this instead of a smoothie.<br /><br />Speaking of smoothies, I have to announce my new all time favorite concoction. Of course it features blueberries, but I also add 1/2 soymilk and 1/2 lite coconut milk as my liquid instead of just soy. It's the combo of the blueberries and coconuts that just can't stop me from making it! Also in my smoothies, as per usual is flax oil and shelled hemp seeds, all organic of course. I now keep canned organic (lite and regular) coconut milk in my pantry. I only like coconut with sweet things, not spicy stuff like curries. Anyway...<br /><br />Featured here (of what I can remember) is sweet potato/yam, purple potato, green bell pepper, chickpeas and white beans, among the rest of the ingredients. I think I up the spices each time I make this, I keep loading more and more... Did I mention before how much I love the hint of cinnamon that shines through? I love how it almost "sweetens" it, but not really. Oh yum, this soup freezes well to me, but others have claimed not so well. It's up to you to determine.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/endofnovemberandsomedec019.jpg"><img style="margin: 0px auto 10px; display: block; width: 320px; text-align: center;" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/endofnovemberandsomedec019.jpg" border="0" /></a>The recipe is on my Eat Peace Please Recipes page (<a href="http://eatpeacepleaserecipes.blogspot.com/2007/02/gyspy-soup.html">eatpeacepleaserecipes.blogspot.com</a>). I'll be back 'round soon.<br /><br /><div></div></div>Eat Peace Pleasehttp://www.blogger.com/profile/08754499534650636430noreply@blogger.com28tag:blogger.com,1999:blog-22004436.post-39828538964630721522007-04-21T09:45:00.000-07:002007-04-21T09:55:00.571-07:00Lazy Rice Noodle Tofu Stir-Fry<a href="http://i34.photobucket.com/albums/d111/superleslie5/endofnovemberandsomedec042.jpg"><img style="margin: 0px auto 10px; display: block; width: 320px; text-align: center;" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/endofnovemberandsomedec042.jpg" border="0" /></a>I am posting this to tide you all over (and myself) while I upload my huge backlog of photos to share with you all. For now, here is some more un-baked goodness I've had sitting as a draft for a long while. A simple, quick, standby for a lazy night. I got some baby bok choy at the co-op (now you have reference to when I made this since the co-op's been gone since late Feb) and knew it had to be thrown into a stir-fry. I love how the greens not offer nutrition and color, it also adds a nice combo of textures, both silky smooth from the leafys and that nice little crunch from the stems. And I love how cute and little they are, especially as you peel down...<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/endofnovemberandsomedec040.jpg"><img style="margin: 0px auto 10px; display: block; width: 320px; text-align: center;" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/endofnovemberandsomedec040.jpg" border="0" /></a>I can't remember exactly what is in this, but I do advise you to follow the recipe for the sauce on my recipes page, the "Best Spicy Stir-fry" one. Now if you are super-lazy like I was that night, most of your ingrdients should be pre-cut in bags (organic of course) in the freezer. I simply cut the tofu earlier in the day and marinated it in the sauce until I was ready to cook. If you are super lazy, skip the marinated step altogether. Now that the tofu is ready to go, pull out your ingredients. I first start with taking out a pot and boiling the rice noodles. You don't have to start with this since they are so quick, you can actually end with this step, but I like to know they are done and I just let them sit while I'm cooking. Plus, rice noodles are made in a matter of three or four minutes, rather than almost an hour like grain rice, hence the laziness...<br /><br />Back to the ingredients... In my case, the only necessary chopping/cutting was half an onion, a few cloves of garlic, carrots (you can see I cut them lazy-large) and the baby bok choy. The rest is simple, just pull out whatever you have suitable in the freezer and dump in in a heated wok with olive oil. I like to keep tri-colored bell peppers in the freezer especially for times when organic bells are $6 a pound fresh! I also keep edamame (a great snack) and cashews of course. Dump it all in the wok and heat on high or med-high until everything is nice and browned and steaming hot. Pour it over the noodles and consume.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/endofnovemberandsomedec043.jpg"><img style="margin: 0px auto 10px; display: block; width: 320px; text-align: center;" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/endofnovemberandsomedec043.jpg" border="0" /></a>This looks a lot "blander" and beige than it really is... the spicy sauce really ties it all together, you just can't really see it. There you have it, a lazy stir-fry. I will post more drool-worthy stuff soon, stay tuned.<br /><div></div></div></div>Eat Peace Pleasehttp://www.blogger.com/profile/08754499534650636430noreply@blogger.com19tag:blogger.com,1999:blog-22004436.post-44233222791827061402007-04-11T23:38:00.000-07:002007-04-11T23:38:36.917-07:00Long Time GoneJust like the CSNY lyrics ("it's been a long time comin', its goin' to be a long time gone"), although I don't plan on being gone-gone for this long again. I'm sorry I was away for as long as I was, it was unintentional but a good break. I don't know where to start... it's been so long.<br /><br />I think I'll start with telling you all how wonderful, thoughtful, caring, and meaningful you are to me. And that I am sorry for being gone so long. I have received a slew of comments for the longest time now, from people who are my friends to bloggers I don't even "know". All of your notes, emails, pop-in's, and pressure, each one has made me smile (or feel bad and guilty, but still!) and I am reminded how many amazing, kindred people read my blog and care so much! Thank you all... And please do know, people on my links among others, I am always reading your blogs and I enjoy them all so much. I have not been completely gone, just very very quiet...<br /><br />It's been a long time since I've posted and I have a lot of "news" that's not new anymore. First off, I owe you all photos since Thanksgiving. Geez! Well, it hasn't been *that* long but I do have my thanksgiving feast to share before the next one comes again. At this rate, I really better get to it... I have had a lot going on, been busy, been lazy, and have had some serious personal revelations/changes lately... more on that later on (later as in a few weeks). I also had a birthday come and go. Oh, and I started running (rather than no exercise at all) and it feels really good on many levels. Killian is just as fat (and cute) as ever but he did bite me again. I was really hurt from it but turns out he had a bladder infection, among other things. We're both ok now, I think.<br /><br />Let's get back onto the food. I have some serious news here people. If for whatever reason you aren't sitting down, please do so right now... Take a moment... ok... Guess what?!!?<br /><br />Keep guessing...<br /><br />I baked. Yes! I freakin' baked again (yay)! Some of you already know and thank you for keeping my "secret". While all of this excitement is going through your head, please know that I am also sorry for not sharing with you earlier... I almost feel sneaky... I've been baking since December 11th, 2006 again! But it's great, I just went for it that day and all was well. I started with Dreena's Homestyle Chocolate Chip cookies because, how could I not?! I've heard so much about them, a fellow blogger sent me some of her homemade ones (thanks Jody!) and now I have my own. Plus, I love anything by Dreena. Here you see them modified with macadamia nuts (when they were 35% off at the co-op). I started baking before the holidays, through the holidays, and I just couldn't stop until about a month after the holidays! They're the best cookies ever. I ate sooo many cookies in a 6 week span. Hence the running...<br /><br />Speaking of the co-op, I have some very sad news. As of late February, Gentle Strength Co-op (Tempe, AZ) closed it's doors. And they just moved in November... there weren't enough investors and to be honest, this city is really changing fast (daily, before my eyes) and many like-minded co-op people have moved up and on. I'm sad by these facts, but there will be "something" I hear... for now the only 2 CSAs (lame) are not taking new members, WF raised its prices ridiculously and changed certain distributors and I've always had produce issues with them anyway, and I really need to get my ass to some farmers markets (besides The Farm at South Mountain, which is still good enough for me) because I'm super sad I can't easily obtain local organic produce. But this also puts it in perspective for me how fortunate I was (and am) for being able to just go to the co-op whenever I wanted, purchased local organics for good prices. Those days are over but I have a lot of good memories... and I'm sad I can't get Wildwood chocolate milk (or any of their milks), bulk organic hempseeds, ricemellow, the best tasting organic fair trade oily coffee beans in the world, local greens from Matt's house, prepared organic vegan deli foods, personal care items, avocados, and a few other novelties only my precious co-op had. I am constantly saddened by the closing of this, but it is really also a slap in the face as to how much this place is changing (as if I haven't noticed already)... I am going to take my cooler and go down to Tucson one day soon and shop at their co-op... I ideally want to go to New Frontiers or the co-op in Flag but it's a bit of a longer drive (but prettier) so I will save that for sometime in May and I can go camping woo hoo! Ok, enough ranting, onto the photos...<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/january07026.jpg"><img style="margin: 0px auto 10px; display: block; width: 320px; text-align: center;" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/january07026.jpg" border="0" /></a>Featured above: Vive le Vegan (Dreena's) Homestyle Chocolate Chip Cookies with added macadamia nut flare. Look at these fluffy babies! Yum.<br /><div><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/january07028.jpg"><img style="margin: 0px auto 10px; display: block; width: 320px; text-align: center;" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/january07028.jpg" border="0" /></a>More cookies... flatter cookies, but good cookies. With walnuts. I managed to only stick with the homestyle cookies of Dreena's. They are the best ever and can be modified with any additional flare. I swear I can't make any other kind of cookie... And back there you see my lovely (old and gone) co-op purchases, precious avocado (for a good price and USA) and bulk organic maple syrup. I'm soooo sad I can't get either of these anymore.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/january07034.jpg"><img style="margin: 0px auto 10px; display: block; width: 320px; text-align: center;" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/january07034.jpg" border="0" /></a>Looks like I gave in and bought WF maple syrup. Totally not the same (and my wallet knows that too). These are more of Dreena's cookies... who knows what I put in them this time. Sorry for so many [boring] cookie photos. I'm sure it's all old-hat to a lot of you but for me not having homemade cookies straight out of the oven for over a year was pretty rough! So, just be thankful I only posted these, as I took tons of the same sorts of cookie photos.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/january07045.jpg"><img style="margin: 0px auto 10px; display: block; width: 320px; text-align: center;" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/january07045.jpg" border="0" /></a>More of Dreena's cookies... This time just being lazy and dumped all the batter into this 8" pie pan. Yum. With ice cream it is even better (duh). Ok, I promise to show more than just these same types of cookies. I have so many baked goods to show you. One of my all time favorites is Kris' (squirrels vegan kitchen) Boston Cream Pie. I made it twice in a week! Stay tuned.<br /><br />Again, thanks to all of you awesome bloggers for your support, kind words, advice and pop-ins. I appreciate it so much. I promise to get back to normal blogging sometime in the near future, for now things are pretty up in the air. Thanks for still reading my blog, even if it was a long time gone...<br /><div></div></div></div></div></div></div>Eat Peace Pleasehttp://www.blogger.com/profile/08754499534650636430noreply@blogger.com30tag:blogger.com,1999:blog-22004436.post-89563566371132733862007-02-18T11:07:00.000-07:002007-02-18T11:10:30.958-07:00Eat Peace Please Recipe CollectionSo, I did the dirty work and managed to compile a years worth of my "new" recipes along with corresponding photos.<br /><br />You can get to this page from my "about me" page, or you can simply follow the link.<br /><br /><a href="http://eatpeacepleaserecipes.blogspot.com">http://eatpeacepleaserecipes.blogspot.com</a><br /><br />I will try to be good and update frequently.<br /><br />Note: These are only my own recipes. I adapt many from cookbooks, but these are either 1, completely my own, or 2, completely adapted.<br /><br />I hope you all find this useful (I even have had to google my own recipes). Oh, and they are all labeled accordingly.Eat Peace Pleasehttp://www.blogger.com/profile/08754499534650636430noreply@blogger.com34tag:blogger.com,1999:blog-22004436.post-22576342245248005152007-01-31T12:38:00.000-07:002007-01-31T12:38:17.628-07:00Behind the ApronWelcome to Behind the Apron, presented here by me, Leslie. "Behind the Apron", was created by Fiber at <a href="http://28cooks.blogspot.com/">28 Cooks</a> and is a compilation of bloggers faces, not just photos of our food. This photo of me was taken 1 mile away from the Grand Canyon (the South Rim).<br /><div><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/behindapron4.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/behindapron4.jpg" border="0" /></a>A bit about me: I'm almost 26 years old, I was born and raised in Chicago and moved to Arizona when I was 18. I earned a Bachelor of Science in Nutrition (slash Food Service Management) from Arizona State University in 2005 and I love food, cooking and food science. Oh, and eating too. I care passionately about my impact on the world, hence my vegan diet and just my ways of life. I love animals, and all things and people of good nature. I enjoy music, particularly live music, and more specifically jazz/funk and music from around the world (like African drums and music from India). My favorite color is brown, but I don't have a lot of favorites. I like the simple things in life, yet complexity fascinates me too. Oh, and since you can't tell from the photos (unless you know me in real life), I'm barely 5 feet tall.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/behindapron3.jpg"></a><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/behindapron3-1.jpg" border="0" />The photo above is at a music festival selling jewelry and organic aromatherapy pillows, all designed and handcrafted by me. I would love to learn how to crochet/knit one day soon.<br /><br />And here you have my super cuteness below, Killian. What a guy! Killian is about 4 1/2 years old and about 16 pounds. He is the ultimate fatness and here he is, as per usual, hangin out in bed all day. <img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/behindapron6.jpg" border="0" />There you have it... a bit about me.</div></div></div>Eat Peace Pleasehttp://www.blogger.com/profile/08754499534650636430noreply@blogger.com22tag:blogger.com,1999:blog-22004436.post-66483667003931194502007-01-05T09:00:00.000-07:002007-01-05T09:16:35.791-07:00Back on the Blog WagonI'm here. I'm alive. I'm just being a terrible blogger, oops. I have so much to post about!<br /><br />Because so many of you have been wondering and asking, I am just letting you all know I am still alive, still in AZ, still waiting for spring to come, still cooking (and doing the dishes), still doing alright, and well... just "busy". Busy is in quotes because some of my busy-ness is laziness as well. I know I'll make up for it real soon... just you wait and see.<br /><br />Happy, healthy and a peaceful New Year too.Eat Peace Pleasehttp://www.blogger.com/profile/08754499534650636430noreply@blogger.com30tag:blogger.com,1999:blog-22004436.post-63342428438241682572006-12-07T08:00:00.000-07:002006-12-07T11:09:55.236-07:00African-Inspired Quinoa Peanut Soup<a href="http://i34.photobucket.com/albums/d111/superleslie5/endofnovemberandsomedec005.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/endofnovemberandsomedec005.jpg" border="0" /></a> I thought I'd share this recipe today since I made it for the second time last night and really enjoyed it once again. This is African-Inspired (but not) Quinoa Peanut Soup from Nava Atlas' soup book. I seriously love this book, I have the newer all-vegan version. I tend to modify from it, but come on, what cookbook don't I do that from (maybe Dreena's?!). Anyway, this soup is more like a stew or a hearty protein-filled all-in-one bowl of goodness.<br /><br />I created the soup the first time with a few modifications, specifically the following: I added paprika to the recipe, about a teaspoon. I also added a bunch of red pepper flakes to oomph up the spice. I didn't have zucchini and I didn't care, so I subbed one green thing for another, using a small bell pepper. I also had a yam instead of sweet potato, but at this point I am so confused as to what's what, I don't care what it is called... they are good, both yams and sweet potatoes. Finally, the last and what I think is the most important modification, is that I used a lot (like, a real lot, for me) of salt and pepper. I probably used at least a teaspoon of fresh ground black pepper (maybe more?) and at least 1-1.5 teaspoons of salt. The boullion I use is low-sodium, so that could be the reason I added more salt. Anyway, I swear, it's the salt that perks it up, which is weird because I usually don't say that about salt and spices. So, those were my modifications and it came out really earthy and good.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/endofnovemberandsomedec004.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/endofnovemberandsomedec004.jpg" border="0" /></a> I like how this soup is creamy from the peanut butter and not runny because of the quinoa and at the same time it has a nice kick of spice. I like peanut butter with spicy foods, sort of reminding me of a Thai dipping sauce, but not. It is more like a regular veggie soup, just with a hint of pb kicked in. Vicki posted about this soup <a href="http://vegetarianfamily.blogspot.com/2006/11/soups-on.html">one time</a> and said she didn't really care for it. I wonder if it was the spices (or just not a soup for her). She posted about this around the time when I first made this. I was hesitant during the cooking because it was a different recipe by a longshot than what I am used to... stirring peanut butter into a stew that seems to be "done" already? But that was the best part, seriously, this soup rocks! I made this soup again last night and used pretty much the same modifications:<br />I didn't have as chunky peanut butter. I grinded my own at the co-op yesterday and it was pretty smooth. I enjoyed it better the first time (peanut-wise) with more chunks. Yesterday I didn't add a green bell pepper, instead I added red and yellow and a few local green chilis. Yum! I also think I had a yam again, but I am still confused. All of these photos you see are from round one. I took photos last night but they pretty much look the same... just with more red and yellow. I highly suggest trying this soup. The flavors are unique and interesting and very tasty. <a href="http://i34.photobucket.com/albums/d111/superleslie5/endofnovemberandsomedec003.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/endofnovemberandsomedec003.jpg" border="0" /></a></div>Eat Peace Pleasehttp://www.blogger.com/profile/08754499534650636430noreply@blogger.com28tag:blogger.com,1999:blog-22004436.post-81084918131817838072006-12-01T16:18:00.000-07:002006-12-01T16:21:06.477-07:005-A-Day My Ass<a href="http://i34.photobucket.com/albums/d111/superleslie5/earlynovfood031.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/earlynovfood031.jpg" border="0" /></a>These are crepes again along with maple butter cream that I can't seem to get enough of. The crepes and creme are from Dreena's upcoming book, and wow, they are good. They are made of whole wheat spelt and have 5 types of fruits to go in and on them. I want to mention that simply pureeing foods, such as fruits and veggies, offers a person to cram so much more good stuff into the diet without eating more bulk or at least it mentally seems so. For example, what you see here is more than 1c of each type of fruit, simply pureed down for faster and easier consumption. Plus, that type of presentation goes well with crepes. And don't forget hiding greens in other meals, simply chop them super fine so they are mixed in.<br /><br />Thinking about people counting and cramming in fiber and good stuff, made me think of that one ridiculous commercial where the woman wakes up in the middle of the night and chomps into a raw bunch of broccoli and then goes back to bed. Come on, after all, she needs at least 25 grams of fiber in her diet daily. Then she wakes early before the alarm, and continues to eat raw veggies while getting dressed and driving to work. She is desperately trying to squeeze in some raw carrots while at her desk at work. Then this crazy lady is even eating raw veggies while walking on the treadmill later in the day. Doesn't she eat meals? Or is it assumed that she is not eating any good foods (drive-thru burger and fries on her way home from the gym?!) and that she needs to spend free moments (and not-so-free) gorging away at raw produce?!<br />Wait... the point of the whole commercial... there's a pill for all that. Just take a few pills a day because after all, it is "so hard to get fiber in the diet" and continue to eat a bunch of crap instead of eating whole colorful, and fiber-containing, among other things-foods.<br /><br />I decided not to rant about this (politics, obesity, socioeconomic issues, NSLP, etc), so here I am providing you with my "more than 5-a-day" from a vegan with a nutrition degree. And all in one meal, all on one plate (smoothies take care of this too!). All organic, some of it local: I present to you, Dreena's wonderful spelt crepes with maple butter creme (coming up in her 3rd book), and I served it with local gala apples, peaches that were frozen, frozen strawberries, a fresh banana and always-frozen-blueberries. All more than 1c of fruit each, pureed and gobbled up (divided by two servings). It is so simple and quick and easy to get so much fruit/veggies/good stuff if you simply puree it (starting from whole form not adding anything. Agave nectar is ok, but not necessary).<br /><br /><a href="http://i34.photobucket.com/albums/d111/superleslie5/earlynovfood032.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/earlynovfood032.jpg" border="0" /></a>Eat Peace Pleasehttp://www.blogger.com/profile/08754499534650636430noreply@blogger.com18tag:blogger.com,1999:blog-22004436.post-24480309965036695852006-11-30T09:20:00.000-07:002006-11-30T10:01:02.644-07:00Weird Fondue<a href="http://i34.photobucket.com/albums/d111/superleslie5/gyspysoupandmore027.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/gyspysoupandmore027.jpg" border="0" /></a>For some weird reason, a couple of weeks ago, I made the "Vegan Lunch Box" Fondue recipe for my first go at the cookbook. It's weird because I don't care for cheesy things (except the artichoke dip at <a href="http://greenvegetarian.com/">Green</a>) and I had no idea what I was going to dip in it. It's also weird but more on the stupid side, that this recipe has been posted on her blog for months and I never had a desire to make it then, so why would it be the first thing I made with the book?! Weird. Anyway, I made this fondue and modified it a lot. I didn't take notes because I wasn't that thrilled in the first place. I know I added garlic and made it spicy, added more nutritional yeast and a few other things. Basically, I made it as-is from the book and it was too bland for me (and weird) so I doctored it. Let's just say this needs work. I can understand how a child would like this dip because it is creamy, simple and bland, but Ray grossed me out by saying (at the end of the "meal") that it reminded him of either cafeteria cheese or the cheese that pours out of those metal square boxes at gas stations. When he said that my whole opinion of the meal went downhill. I am willing to give this another go, just modified a lot more and possibly by having it not as thick. It was sort of dance-y and wiggly. It was a weird meal that I quickly threw together. I served it with way too old bread, some purple potatoes (aka smooshies), raw carrots and raw green bell peppers. It pretty much wasn't the best but the idea was good (yet at the last minute). Then, about an hour later I wasn't feeling so grossed out, so I ate half a pint of Turtle Trails. Then I was happy.<br /><br />PS... Sorry for a crappy "disaster" post.<br />PPS... I don't have a fondue maker/set. This was made with a saucepot and consumed with a regular fork.Eat Peace Pleasehttp://www.blogger.com/profile/08754499534650636430noreply@blogger.com21tag:blogger.com,1999:blog-22004436.post-101016570762465722006-11-26T21:36:00.000-07:002006-11-26T21:36:27.872-07:00Soup of the Gypsies<a href="http://i34.photobucket.com/albums/d111/superleslie5/gyspysoupandmore033.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/gyspysoupandmore033.jpg" border="0" /></a> This is one of the best soups I have ever consumed in my whole life and where I got it from it's called Gypsy Soup, but I prefer to call it Soup of the Gypsies. Same difference. It is up there with <a href="http://eatpeaceplease.blogspot.com/2006/11/tofu-noodle-soup-post-1-of-2.html">Tofu Noodle Soup</a> and Sloppy Lenties and VwaV Corn Chowder (my variation, anyway). By the way, tonight I made tofu noodle soup for the 9th time. Yes, I'm keeping a tally. I felt something weird coming on and decided to kick it early. Back to the Gypsies... I got this recipe from <a href="http://squirrelsvegankitchen.blogspot.com">Kris</a> who adapeted it from someone else. So that means I adapted an adaption of an adaption that most likely was already adapted. Anyway, this soup we all created (like the "telephone-game") by passing it on, has turned into something that is going into the routine. At least the fall-winter routine. I have made it three different ways, but with the same basics.<br /><br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/gyspysoupandmore029.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/gyspysoupandmore029.jpg" border="0" /></a> This is my version of the recipe. I hope you all like it. If you are going to modify, please at least keep the spices, it really is a nutritional party in a bowl.<br /></div><div></div><div>Leslie's Soup of the Gypsies<br />~serves a lot (use a 6qt pot)~<br /><br />2T (or less) olive oil<br />1 large onion, chopped small<br />3 stalks celery, diced<br />3-4 cloves garlic, minced<br />1 green bell pepper, diced<br />2 sweet potatoes, peeled, diced small<br />1 large or 2 small yams, peeled and diced small<br />2t paprika</div><div>1t ground tumeric<br />1t basil, dried<br />1t sea salt<br />black pepper to taste<br />1/8-1/4t cinnamon, ground<br />1/8t cayenne pepper, ground<br />1 bay leaf<br />5-6 cups water<br />1 bullion cube or stock equiv.<br />1T tamari<br />2c chickpeas (or a 25oz can)<br />15oz can great northern beans (or white beans)<br />1/2 can diced tomatoes<br /><br />My variations include: one time I didn't use northern beans, just a lot of chickpeas, the next time I also didn't use any tomato, which I prefer. The second time I made this I also used 3 purple potatoes which made the soup even more colorful along with a jewel yam and garnet yam, both locally grown at the co-op. My green bell pepper was also locally grown at an aquiantance's home.<br /></div><div></div><div>Method: Heat olive oil in the soup pot over medium to high heat. Saute the onion, garlic, celery, green bell pepper and sweet potato (or equiv) for about 10 minutes, until semi-soft. Season with paprika, tumeric, basil, salt, cinnamon, cayenne, salt and pepper and the bay leaf. Stir to blend and then add the water, bullion and tamari. Cover and simmer over low heat for about 20 minutes or until potatoes are soft. Add beans and tomatoes if using and simmer for another 10 minutes, uncovered, until all the veggies are tender. If they aren't close to being tender, keep the lid on for a bit longer. Remove the bay leaf and consume. </div><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/gyspysoupandmore032.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/gyspysoupandmore032.jpg" border="0" /></a> This soup makes the house smell amazing and it is even better the next day once the flavors have married. I highly recommend trying this very soon, it leaves lingering flavors that seem exotic, but are not (see simple ingredients). Enjoy! </div>Eat Peace Pleasehttp://www.blogger.com/profile/08754499534650636430noreply@blogger.com23tag:blogger.com,1999:blog-22004436.post-80792888376205373682006-11-20T23:00:00.000-07:002006-11-20T23:13:07.087-07:00Amazing Snacks!<a href="http://i34.photobucket.com/albums/d111/superleslie5/gyspysoupandmore013.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/gyspysoupandmore013.jpg" border="0" /></a> Featured above is a spread of soy ice cream, local granny smith apples and homemade creamy caramel sauce from Vive le Vegan. I made this <a href="http://eatpeaceplease.blogspot.com/2006/09/caution-danger-ahead.html">once before with turbinado sugar</a> and decided to have a go at it again, but with darker, muscovado sugar. Oh, yum. This had strong accents of molasses from the dark sugar. At first, I wanted to sweeten it with agave but decided to let it do it's thing, and I'm glad I did. This was wonderful, having apples, ice cream and caramel all in one. Plus, plenty of caramel sauce for apple dipping. I also topped it with Soyatoo whip, not pictured.<br /><br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/gyspysoupandmore011.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/gyspysoupandmore011.jpg" border="0" /></a> This was a nice, dark, creamy caramel sauce. And easy, hence the name.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/gyspysoupandmore014.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/gyspysoupandmore014.jpg" border="0" /></a> I didn't know what to do with myself one day, it was late afternoon, I had only consumed a small amount of food that day and needed something substantial- fast. Good fats, protein, veggies and carbs (and more)... I pulled out two processed items (aka, pre-made, not homemade leftovers), crackers which are light, yet super crunchy and heavy duty at the same time. They are made with everything from quinoa to flax and sesame with a nice japanese-style-cracker-crunch. I also had some pita bread leftover from falafel delivery (yes! vegetarian delivery!) a few nights ago. I whipped up some creamy hummus from one of my favorite books, Vive le Vegan, peeled and chopped a few carrots and took raw cashews out of the freezer. I think it may have been between 5 and 10 minutes, this snack was complete. I ate so much hummus, I'd call it lunch.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/gyspysoupandmore015.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/gyspysoupandmore015.jpg" border="0" /></a> It's been a while... I love ice cream pie. I love just taking pre-made whole wheat non-bake pie crust, and filling it with a food-processor-mixed blend of ice cream, nut butter (in this case cashew), sunspire chocolate chips, pecans, maple syrup, tons and tons of blueberries and a lot of love (and probably other things I'm forgetting and anything you want). I topped it with Ahlaska chocolate syrup and the Easy Caramel Sauce from Vive le Vegan. Oh, yum.<br /><br />I usually eat most of this pie myself. This time was no exception. I could probably have 2. Notice how blue it is from all the blueberries... my favorite.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/gyspysoupandmore017.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/gyspysoupandmore017.jpg" border="0" /></a><br />Warning, if you thought all of the above looked awesome (or not), check this stuff out...<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/gyspysoupandmore021.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/gyspysoupandmore021.jpg" border="0" /></a>...This creamy cashew dip is courtesy of Dreena Burton. I can't get over how quick, easy and awesome this dip is. I could go on and on about all I'd dip in it, but I just ate it with some local organic granny smith apples. This dip has 4 or 5 ingredients and is going to be featured in her upcoming third cookbook. I however, have a subscription to VegNews and within 24 hours of reading the recipe, this fabulous, creamy, healthy, addicting yet filling dip was created. The main ingredients consist of vanilla soy yogurt and cashew butter. Yep- killer. Go make it now. Go get the magazine. Seriously people, this is some intense, wonderful stuff she creates! </div></div></div></div></div>Eat Peace Pleasehttp://www.blogger.com/profile/08754499534650636430noreply@blogger.com21tag:blogger.com,1999:blog-22004436.post-52020243022826127572006-11-18T20:00:00.000-07:002006-11-19T11:23:25.728-07:00The Best Stir-Fry I've Ever Made (Twice)<a href="http://i34.photobucket.com/albums/d111/superleslie5/earlynovfood004.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/earlynovfood004.jpg" border="0" /></a>I randomly came up with my own spicy stir-fry the other night. It was quick and easy. The spices lingered the rest of the night (most likely the red curry paste) and the thought lingered in my head a few days later. I decided to make it again with the same spices, except the second time I made this I served it over quinoa. I can't decide which way I like better. They are both spicefully fabulous. It's the curry paste that ties it together. I get the Thai red curry paste kind, it's about 2 dollars and lasts for many many uses.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/earlynovfood011.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/earlynovfood011.jpg" border="0" /></a>I recommend using firm or extra firm tofu, pressed well and marinated for as long as possible.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/earlynovfood015.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/earlynovfood015.jpg" border="0" /></a>Leslie's Special New Stir-Fry<br />Serves 3 hungry people (probably 4)<br /><br />Marinade:<br />5T tamari (or soy sauce)<br />2T rice vinegar<br />juice of 1 lime<br />1.5t red curry paste (this is the part that gives it spice and ties the recipe together)<br />*red curry paste ingredients: red chili, garlic, lemongrass, thai ginger, salt, onion, kaftir lime, coriander, pepper*<br />2t agave nectar<br />1t fresh ginger, grated, chopped<br />2 cloves garlic, minced</div><div>1T olive oil (optional) </div><div><br />Stir-Fry:<br />1/2c edamame<br />1c thin sliced bell peppers<br />1/4t red pepper flakes<br />14oz rice noodles<br />2-3 carrots, peeled, cut<br />1/2 small onion, cut<br />1t arrowroot<br />2 more cloves garlic, minced<br />10oz firm tofu cut into triangles<br /><br />Method: In a container with a lid, combine marinade ingredients and place pressed and cut tofu in the container. Let sit for at least an hour, shaking or stirring occasionally. Meanwhile, fill a saucepot with water and bring to a boil. Take off the heat and add rice noodles. Soak for 10 minutes then rinse and drain with cold water. Set aside for later.<br /><br />Heat a wok with olive oil and add stir-fry ingredients, minus the arrowroot. Cook on med-high for a few minutes and then add the tofu. Keep the marinade in the container and add the arrowroot, stirring to dissolve. Add arrowroot-marinade mix to the wok and heat until it is a thicker sauce and veggies are cooked and heated through. Serve over rice noodles or quinoa.<br /><br />I like to mix up the sauce with the noodles on my plate, not before hand. Plus, I think it makes the presentation better and the noodles not soggy. The second time I made this I served it over quinoa. Eating this with quinoa made me 100 times fuller, faster (duh). <a href="http://i34.photobucket.com/albums/d111/superleslie5/earlynovfood025.jpg"></div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/earlynovfood025.jpg" border="0" /></a></div><br />Edit to Add: I finally responded to all the comments in the post below.Eat Peace Pleasehttp://www.blogger.com/profile/08754499534650636430noreply@blogger.com21tag:blogger.com,1999:blog-22004436.post-64839756249244128202006-11-15T08:30:00.000-07:002006-11-15T09:27:42.664-07:00Whole Fennel, Cranberry Almond Bark & Coconut Chocolate Pudding<a href="http://i34.photobucket.com/albums/d111/superleslie5/earlynovfood022.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/earlynovfood022.jpg" border="0" /></a> This is fennel. I always used to just pass it by in the produce section having no idea what it was like or knowing what on Earth to do with it, until the day I needed it for some nasty <a href="http://eatpeaceplease.blogspot.com/2006/10/authentic-faux-baking-piano-tofu.html">potato leek soup</a>. As you know, that went to shit, and I still had a fennel bulb in the fridge. Surprisingly, I do like fennel, just not the first way I prepared it. I decided to make <a href="http://eatpeaceplease.blogspot.com/2006/10/moroccan-chickpea-patties-lentil-quinoa.html">these</a> and I like fennel now (or at least prepared a certain way). So here's a photo for all of you (in whole form) who have always passed it up like me. You can save the little hairs and dry them and use as dried herbs.<br /><br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/earlynovfood016.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/earlynovfood016.jpg" border="0" /></a> What you sort-of see above (sorry, this is around when I messed up my camera) is some Cranberry Almond Bark from La Dolce Vegan by Sarah Kramer. It only has dried cranberries, raw almonds, cocoa powder and maple syrup. All organic and all yum. They lasted in the fridge for about 10 days. They were easy to make and you don't need a double boiler or anything fancy. I already have variations lined up in my mind...<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/earlynovfood014.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/earlynovfood014.jpg" border="0" /></a> Above is some very wiggly chocolate coconut pudding from VwaV. This is nothing like I have ever made before, hence me using tofu for pudding all the time. I'd say this is more like a real pudding and my <a href="http://eatpeaceplease.blogspot.com/2006/01/chocolate-mousse.html">regular recipe</a> is more like a mousse, so it is unfair to compare- they're different categories. I enjoyed this because it is made with soymilk, coconut milk and arrowroot to make it wiggle. I think I had more fun wiggling it like a child would do (holding it upside down above my head and all), than making it and eating it. </div><div><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/earlynovfood006.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/earlynovfood006.jpg" border="0" /></a> And lastly, another photo of moroccan chickpea patties... I made them for a second time only a few days later, but served it the same way both times with the ginger dipping sauce and raw cashews. I forgot to post about this last week, so here's a look.<br /><br />Also, if you haven't noticed yet, I've been posting more often. I plan on keeping it up...</div></div></div>Eat Peace Pleasehttp://www.blogger.com/profile/08754499534650636430noreply@blogger.com22tag:blogger.com,1999:blog-22004436.post-12688411680415678202006-11-11T22:25:00.000-07:002006-11-11T22:38:19.437-07:00Tofu Noodle Soup (Post 1 of 2, #2's Below)<a href="http://i34.photobucket.com/albums/d111/superleslie5/earlynovfood003.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/earlynovfood003.jpg" border="0" /></a> I am absolutely hooked on this tofu noodle soup. Talk about comfort food, this soup is so flavorful and seriously addicting, I have made it five times in the past two weeks. It's just all around soul-soothing. It all started when Ray started coming down with the flu. I told him I'd kick it for him with my cooking (lots of garlic, ginger, tumeric, etc.). It was only the day before that my <a href="http://vegkitchen.com/books.htm">wonderful soup book by Nava Atlas</a> came in the mail. I decided the first recipe I'd make would be Mock Chicken Noodle Soup (page 54 if you have the book). I didn't like the name at all since I'm not a fan of real dead meat nor fake meats, but reading the ingredient list, it didn't sound chicken-y at all, especially with tofu (I think seitan can be subbed easily). I decided to have a go at it, especially because I convienently had all the ingredients on hand. Minus the baked tofu, but I fried (lightly) up my own and it came out wonderful. My only issue with this book is that it calls for one teaspoon of "salt-free seasoning", forget the salt-free, that's fine, it's the whole mix up of spices in one container (minus good curry powder) that I don't care for. I don't like seasonings like <a href="http://vivaciousvegan.blogspot.com/2006/10/green-goddess-potatoes.html">this guy does</a>. So, I decided to think up what the hell would be in mock chicken noodle soup. Besides the called-for dill (which totally ties the whole soup together). I made up my own spices using almost everything in my spice rack, sort of, and the soup came out wonderful. I used way more than 1t. of spices!<br /><br />Since I have made this recipe 5 times now, I made it the first time following the recipe almost exactly, minus the baked tofu and my own seasonings, plus more. The next few times I tweaked it around, and I'd say I've come up with close, but my own modified version of this recipe. The photos you see here are from my modified and very different, more medicinal than the original version. It is so wonderful, the leftovers are good but the noodles absorb a lot of the water so you have to either add more water and add more seasonings or just eat really non-brothy soup.<br /><br /><em>Leslie's Tofu Noodle Soup</em> (adapted from Nava Atlas Vegetarian Soups for All Seasons and modified by me, Leslie)<br /><em>This yields about 4 quarts.</em><br />1T olive oil<br />3 large celery stalks, diced small<br />4-5 carrots, peeled and diced small<br />4-5 cloves garlic, minced<br />2t. minced or grated fresh ginger<br />1 yellow onion, small, diced<br />8c water<br />2 boullion cubes (or broth equiv)<br />1 to 1.5t dried dill (you must add this!)<br />1t. oregano (all seasonings are dry)<br />1t. basil<br />1/4 to 1/2t. paprika<br />1t sea salt<br />1t black pepper<br />1t tumeric<br />1/2t thyme<br />8oz thin noodles broken into 1.5" sticks<br />8oz firm tofu, pre-baked, pre-fried, or make your own like I do using firm tofu, pressed, heat up a bit of olive oil in a pan, place 1/2" thick squares on the pan and add all of the same spices you put in the soup plus optional breadcrumbs and heat until golden brown. Dice small.<br /><br /><em>Method</em>: In a large stockpot (I use 6 quarts), heat olive oil and add carrots, celery, onion, garlic and ginger. Heat on medium and add 2T of water (I just grab a bit from the sink in my palm). Put a lid on and let it "sweat" for 10 minutes, stirring once or twice. Carefully take the lid off (the steam is quick and hot) and turn up the heat. Add the boullion or broth, water, and all the spices. Bring to a rapid simmer and then lower the heat and simmer for 15 minutes or until the veggies are soft. Take the lid off, increase the heat again but not as high, and add the noodles. Cook them 5-8 minutes, until al dente. As soon as you throw the noodles in is a good time to start sauteing the tofu. Heat the tofu in a bit of olive oil, and a pinch of each spice in the soup, plus 1T soy sauce (optional, but good) and mix and heat until crispy and brown. The noodles should be soft but not mushy now. Lower the heat even more, add the tofu. Stir, serve immediately. If you don't serve immediately, you can choose not to add the tofu right away. I like to put it in at the last minute and Ray likes it soaking, even overnight. It's up to you. There are many spices total, but they totally make the soup wonderful. I even use a lot more tumeric and ginger, as I said above, we were trying to kick the flu.<br /><br />Oh, and Dreena told me about a ginger tea that I think also helped kick it. Not to mention I didn't even get one symptom of illness (hence the veganness). No one needs to be sick or even close to love this soup. It is wonderful, healthy, full of healing ingredients and easy and quick to make. I'm addicted I think. You should be too. <a href="http://i34.photobucket.com/albums/d111/superleslie5/earlynovfood009.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/earlynovfood009.jpg" border="0" /></a><br /><strong>See the next post below for post 2 of 2.</strong>Eat Peace Pleasehttp://www.blogger.com/profile/08754499534650636430noreply@blogger.com20tag:blogger.com,1999:blog-22004436.post-69177316116619092782006-11-11T22:00:00.000-07:002006-11-12T08:59:30.412-07:00The Potato Trio (Post 2 of 2)<a href="http://i34.photobucket.com/albums/d111/superleslie5/earlynovfood017.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/earlynovfood017.jpg" border="0" /></a> I found these local purple potatoes at the co-op for $1.49 a pound. Usually I prefer cheaper deals, but these were so vibrant that day they were hard to pass up. Since they were a bit costly, I didn't want to buy 4-5 pounds of just those so I got some yukon golds and red potatoes. There was a man who was curious about them while I was checking out and he was very surprised that I exclaimed with enthusiasm that they were just as vibrant on the inside (he thought they would be white). Check them out all cut up.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/earlynovfood023.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/earlynovfood023.jpg" border="0" /></a> I decided to make mashed potatoes. And mashed taters are not even close to complete without VwaV Chickpea Gravy (I love that stuff with a big part of my heart). Here you see the very creamy mashed potatoes. I was so excited to eat that I almost forgot to take a photo so this is the very very creamy bottom part that my handheld mixer didn't get to (too much Earth Balance at the bottom). Oh well, they were still fabulous and super-colorful. I left the skin on but peeled the skin on the red ones beacause I couldn't get all the dirt off. I love colorful potatoes. I have a few more and I plan on dicing them up and doing something with them on the stovetop. These were served with Sunshine patties (SouthWest kind, of course) and a side of sweet corn. Yum.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/earlynovfood018.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/earlynovfood018.jpg" border="0" /></a></div></div>Eat Peace Pleasehttp://www.blogger.com/profile/08754499534650636430noreply@blogger.com10tag:blogger.com,1999:blog-22004436.post-5973968391324591042006-10-31T21:28:00.000-07:002006-10-31T21:30:07.946-07:00Moroccan Chickpea Patties, Lentil-Quinoa Stew & The New #1<a href="http://i34.photobucket.com/albums/d111/superleslie5/endofoct036.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/endofoct036.jpg" border="0" /></a> I think I have found something new to add to the list of foods I make over and over again. "Moroccan Chickpea Patties"!!! These wonders come from page 97 of Vive le Vegan, delicious and creative courtesy of <a href="http://vivelevegan.blogspot.com">Dreena</a>. If you are like me and have never made these before and have owned the cookbook since it practically came out, make them very soon because you are missing out. I cannot wait to make them again! I served these with the recommended Ginger Dipping Sauce. So good...<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/endofoct030.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/endofoct030.jpg" border="0" /></a> I have had my eye on this recipe but passed it by many times due to the ingredient called fennel bulb, but if it weren't for the <a href="http://eatpeaceplease.blogspot.com/2006/10/authentic-faux-baking-piano-tofu.html">fennel incident</a>, I would possibly never have tried these. After I decided to throw away all that nasty potato leek soup as described in the post below, I still had a fennel in the fridge that was lonely and yearning for my attention. I decided to email Dreena and asked for her suggestions for some non-oven fennel recipes. Among others, she suggested the Moroccan Chickpea Patties from one of my favorite cookbooks, and my tastebuds will never be the same again. I cannot give away too much, but just be prepared for some ginger, cinnamon, cumin and fennel = amazing. </div><div><br />Next up is some lentil-quinoa stew. Specifically, red lentil. I made this once or twice before but I believe I based it on a recipe or a few recipes combined. This time I just used what sounded good. I have a real recipe to provide (I'm on a roll, huh?!).<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/endofoct038.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/endofoct038.jpg" border="0" /></a> Leslie's Special Lentil Quinoa Stew<br />*yields aprox. 3 quarts (probably serves 6, I served 3 super-hungry people and have leftovers for 2 more)<br /><br />1T olive oil<br />1 med-large onion, diced<br />2 celery stalks, chopped<br />3 carrots, chopped<br />3 garlic cloves, minced<br />5c total liquid (H2O, veg broth, etc)<br />1c red lentils, sorted and rinsed<br />1/2c quinoa, rinsed for 2 minutes<br />1t basil, dried<br />1t oregano, dried<br />1t sea salt<br />1t black pepper<br />2t salsa (or if you actually have real tomatoes use 1)<br />1/2t cilantro, dried, or 1/4c loose fresh<br />2T apple cider vinegar<br /><br />Method: In a large stockpot on medium heat saute onions in olive oil until translucent, about 5 minutes. Add the rest of the veggies and spices and stir. Turn heat up to medium-high and add the water (or equiv), lentils and quinoa. Stir. Cover. Bring to a boil and lower the heat. Simmer for 25 minutes, stirring occasionally. With an immersion blender (or in 1/2 batches, carefully), puree only 1/2 of the soup. This step isn't necessary, but blends everything nicely (highly recommended). Turn off the heat and let it chill. Finally, add the salsa (or equiv), cilantro and apple cider vinegar. Stir and serve.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/endofoct040.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/endofoct040.jpg" border="0" /></a> I bought my first sweet potato. I plan on making a soup from Nava Atlas' soup book which I love (more on that in another post). And an organic pumpkin. And 2 russets but those aren't exciting. I do have exciting purple creamer potoatoes in the pantry keepin' cool (yeah right) and dark. The stem came off the pumpkin, but I really don't know what to do with it since it needs to be un-baked. I am really more excited about looking at it than eating it. I'm not really a pumpkin-eating person. I do love the seeds though.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/endofoct045.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/endofoct045.jpg" border="0" /></a> Yum. Need I say more?! Yes...<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/endofoct046.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/endofoct046.jpg" border="0" /></a> This is totally my new favorite ice cream flavor. I am super-happy that it finally made it over to AZ and I am even happier that I know <a href="http://vivelevegan.blogspot.com/2006/02/things-that-make-you-go-mmmm.html">someone</a> who loves it just as much. This ice cream has also changed a few things in my ice-cream-standards world and it has moved up and kicked cookies and creme out of the #1 spot (for now?). I have mixed feelings about admitting this (as if I am really *admitting* anything), but I am on my second pint of Turtle Trails in barely over 24 hours. That's how freakin' good this is and I don't really say freakin so you must know how amazing this is... Imagine... thick, creamy swirls of caramel, not skimped at all, swirling around creamy vanilla with--- get this--- chocolate coated candied pecans and the candied part is made of beet sugar. All organic too. I can't get over how good this is.<br /><br />At first my main reason for talking about the ice cream was the following (I got held up in describing how amazing it is): I knew this was coming one day soon, but it has slowly arrived... safety seals! I am so happy about this. For those who don't know, I've read books, been through microbiology labs, and I am picky, so I get concerned of my ice cream tops lifting off so simply. Ray eats StoneyField Farm organic (dairy but non-egg) ice cream and it has a plastic seal like yogurts have. This is hard to see in the photo, but it is a safety seal that uses minimal (I think?) plastic and is just around the outside of the lid. I feel so much better about eating ice cream now... I didn't even think it could get better. It has! The only 2 flavors I've seen so far that are safety sealed are the Turtle Trails and Cookies n Creme pint size. I am so happy about the new advances in the [soy] ice cream world. </div></div></div></div></div>Eat Peace Pleasehttp://www.blogger.com/profile/08754499534650636430noreply@blogger.com24tag:blogger.com,1999:blog-22004436.post-22840091133396568602006-10-28T23:11:00.000-07:002006-10-28T23:09:56.111-07:00Authentic Faux-Baking, Piano, Tofu Scramble & A Disaster and a Half<a href="http://i34.photobucket.com/albums/d111/superleslie5/endofoct001.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/endofoct001.jpg" border="0" /></a> I <a href="http://eatpeaceplease.blogspot.com/2006/10/whats-new-kitchen-stuff-washing-method.html">recently</a> faux-baked some apple crisp and it came out wonderful. The fake-coming-from-the-oven-smell was exactly what I needed after almost a <em>year </em>with no oven usage. The very next day I decided to faux-bake again, and this time it was the real deal. I'll get to that in a minute... First a non-food rant: I would like to exclaim how happy I am that we (Ray and I) have an electric piano (aka, not a crappy keyboard with a lot of stupid buttons and sounds, yet not a performance piano). It came at an odd moment, I'd been thinking about playing again recently since I was taught to play at an early age. I really miss it in a weird way. Now, don't think I can really play, I can't. I can just read music (to a point) and play mostly with my right hand... Ray, on the other hand is a musician, a music student, a teacher, and a music-student-teacher. He needs the piano for various reasons (as well as his double basses, electric bass, violin, viola, cello next semester, trumpet, and we have even had an oboe, bassoon and french horn here). I love it. I have mastered "Puff the Magic Dragon", a Danish Folk Song, and "Conjunction Junction" and have moved on to the Real Book vol. 4 (I think), therefore I can now play "Autumn Leaves" and I am sort-of working on "So What" and a few other jazz tunes that I probably shouldn't say I can play. But it is really fun. We had to move Killian's condo and his box (see below) and he is surprisingly very happy about that.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/endofoct006.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/endofoct006.jpg" border="0" /></a> Back to the authentic faux-baking. I have been wanting to try a Grunt for a long time. I've never heard of such a thing and I hear these are confused with cobblers, as well as being popular in the New England area (am I right or wrong?). The obvious reason I have wanted to try this for so long is because it looks like it came out of the oven, but didn't. I searched and searched (for months) to find the ultimate grunt recipe. I think I found one, but of course, my own modifications, so this is My Organic Blueberry Grunt. Check out our desserts below. I served these (3 of us) with soy vanilla ice cream and soy whip on top. It was wonderful and I have made it a few times already.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/endofoct004.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/endofoct004.jpg" border="0" /></a><em><strong>My Organic Blueberry Grunt Recipe<br /></strong>serves 3 to 4 people<br />2c frozen or fresh blueberries, organic<br />1/2c. raw sugar<br />1/2c. spelt flour<br />1/4c. stone ground whole wheat flour<br />1t. baking powder<br />1/8t. sea salt<br />1/4t. ground cinnamon<br />1/8t. nutmeg<br /></em>1/3c. <em>+ 2T. soymilk</em><br />Method: <em>In a 2 or 3 quart saucepot, combine berries and half of the sugar. Cook over medium heat, stirring often until the berries come to a boil. Meanwhile, in a medium bowl, combine flours, baking powder, sea salt, remaining sugar, cinnamon and nutmeg in a bowl. Add milk, just to moisten. Drop tablespoon-fulls of batter into the boiling blueberries. You can let them touch each other, they will seperate. Cover with a tight fitting lid and lower heat to med-low. Cook without lifting the lid for 15 minutes. To serve, use a large, flat spoon and lift out "cakes" and serve with ice cream. It is also good alone, but always better with ice cream. </em><br />And below is one of my favorite things in the world... I can put simmering blueberries with almost anything.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/endofoct019.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/endofoct019.jpg" border="0" /></a>Here is an up-close, yet kinda crappy shot of the inside of the grunt. See how baked it looks?!<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/endofoct015.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/endofoct015.jpg" border="0" /></a> Moving on... I really messed up bigtime here. I attempted to make potato leek soup. Come on people, is there one good recipe on the web? *If you have a good recipe for potato leek soup I would be very happy to have it in my home* There aren't many recipes in my cookbooks and the one I found (I think online) called for fennel, leeks and russet potatoes. I thought it was going to be alright, that is, until I had my first experience with raw fennel. And whole fennel. This veggie freaked me out at first. I <em>should have </em>read the back of Vive le Vegan where it tells all about fennel, how it tastes and what to do with it, but then again, I may not have bought it then. I got 2 bulbs as the recipe called for, opened one, almost puked, and decided to hold off with the fennel, thinking the soup would be alright without it. Boy, was I wrong. This soup pretty much tasted like bland crap and it was way too creamy for me. I attached a copy of the recipe (that I made up based on many) just in case maybe someone can tell me where I went wrong. Or what I should have added or taken out. Or if this is just crap anyway, and I should move on... I actually ended up throwing the cut fennel away because it went bad during the whole week it stared me in the face every time I opened the fridge. I also threw about 2 quarts of crappy soup down the drain (terrible guilt). Stay tuned within the next few days to see what I did with the other fennel bulb. I had a major delicious success! But what you see below is crap, so don't use the recipe unless you are making it for someone who likes bland, uninteresting foods (or other reasons). Or if you can tweak it for me.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/endofoct011.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/endofoct011.jpg" border="0" /></a> Tofu scramble! I made it but didn't eat it. This falls under the category of "yes it is vegan, but Leslie won't eat it foods" such as faux meats and pre-made faux cheeses. I used to gag at the smell of my mom making scrambled eggs for my brother starting 20 years ago, and I knew this would be ok and not stinky to make. In fact, it smelled good, I just have "issues". Tofu scramble is something Ray has been requesting for a long while. I either had silken tofu or really firm tofu for a long time and never got around to making it. Finally, last Saturday I made <a href="http://eatpeaceplease.blogspot.com/2006/06/fruit-crepes-and-maple-butter-cream.html">Dreena's wonderful crepe test-recipe for the tenth time or so</a> and also decided to make tofu scramble on the other burner. In the middle of cooking both at once (I like to pre-make the maple butter cream), a friend of mine / ex-co-worker called and she was going to stop by. There were 3 people eating the tofu scramble and the verdict was positive, yet not with much energy. It was all eaten but probably just because they were hungry and it was there. I made the tofu scramble from VwaV and next time I will experiment with other recipes. I still won't eat it (or try it). </div><div><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/endofoct021.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/endofoct021.jpg" border="0" /></a>Next up we have some veggie bean and veggie-dyed-alphabet noodle soup. This soup is a random recipe that I made up with scragglers from the co-op sale, and I used way too much fire roasted tomatoes. It was good, Ray rated it an 8, I gave it a 6, but there is lots of room for replacement. I will give the basic recipe, but please feel very free to elaborate and change it up. It was good for a meal, but very tomato-y for me. I made so much (which I am sort-of unhappy about) and we still have that huge-ass bag left in the freezer. I plan on thawing it out, doctoring it up, adding some onions, and seeing how that goes. For now, here is the recipe and it makes almost 6 quarts. Ok, here's a basic recipe, cut it down, change it up...<br />8.5c water (or veg broth + water)<br />1/4c dry alphabet noodles<br />1- 28oz can fire roasted tomatoes, crushed<br />1 can kidney beans<br />1 can chickpeas<br />3 carrots, peeled and diced<br />2 handfuls chopped green peppers<br />4 cloves garlic<br />3 yukon gold potatoes, cut<br />1/2t basil<br />1/2t oregano<br />1/2t thyme<br />1t sea salt<br />black pepper to taste<br />1/2t jalepeno hot sauce<br />I really wanted to use spinach... I'm now just seeing it around.<br />Directions: Add everything together. Boil. Cover. Simmer until potatoes are soft. Consume.<br /><br /><div><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/endofoct005.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/endofoct005.jpg" border="0" /></a>Served with a whole wheat bun on Ikea snack sets.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/endofoct028.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/endofoct028.jpg" border="0" /></a>And finally, same deal as last time, faux-baked, but with added blueberries. After taking this photo, the blueberries were extra soft, and turned everything a nice purple hue. Highly recommended.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/endofoct020.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/endofoct020.jpg" border="0" /></a>Note: I usually don't post too often (sorry, I'm working on that). I am going to provide you all with a post within the next few days for your personal viewing and eating pleasure. Part of it will be about what I did with the fennel today (plus other stuff). I'm giving the warning so you all don't <a href="http://eatpeaceplease.blogspot.com/2006/06/tofurky-sandwich.html">fall out of your chair</a> from me posting frequent posts and real recipes! Stay tuned...</div></div></div></div></div></div></div></div></div></div>Eat Peace Pleasehttp://www.blogger.com/profile/08754499534650636430noreply@blogger.com15tag:blogger.com,1999:blog-22004436.post-44820233677723372742006-10-18T08:00:00.000-07:002006-10-19T15:48:37.799-07:00What's New: Kitchen Stuff, Washing Method, Co-Op Location, Soup Recipes & Faux Baking<a href="http://i34.photobucket.com/albums/d111/superleslie5/oct17004.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/oct17004.jpg" border="0" /></a>It finally feels like fall here. That means nice temps in the 80* degree + range, sunny days and a bit of rare rainfall. I also finally broke out my hoodie for night time because once the sun is behind the mountains it gets chilly quickly. I have been wondering when I was going to start craving autumn foods and the time has finally come! I have about 10 pounds of apples in the fridge that are quickly releasing gases and ripening all other foods, and need to be turned into something, or plain eaten. Even though it has been cooler outside, I still eat ice cream as much as possible (soy, not cow, for those new readers). Here we have a newer version of my infamous <a href="http://eatpeaceplease.blogspot.com/2006/05/first-fruitshake-then-midweek-munchies.html">fruitshake</a> with a lot less ingredients. This is Double Rainbow Soy Vanilla Bean ice cream with 365 organic soy milk, organic hemp seeds, tons of blueberries and a few Newman's O's. Oh yum.<br /><div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/oct17005.jpg" border="0" /> Above is my new veggie and fruit washing method. Dreena has a <a href="http://vivelevegan.blogspot.com/2006/07/dish-drainer-of-veggie-hero.html">wonderful method for washing produce</a> and I decided to do the same. What a time-saver. I love having everything cleaned at once, ready to go in the fridge, and I don't have to worry about those extra steps while prepping food. This is my real dish drainer, but I have converted a smaller one, but deeper for my new washing method. I highly recommend trying this. It really cuts out a lot of time in the long run. Thanks Dreena!</div><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/oct17008.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/oct17008.jpg" border="0" /></a> Ah, yes... fridge photos. This is craziness I tell you! The <a href="http://www.gentlestrength.com/">co-op</a> is in the process of moving. The new store will be open this Saturday and I don't know how I am surviving all week without the co-op. Oh wait, I do... look at all this produce and other good stuff I stocked up on. I'll be fine for a long while! One day stuff was 25% off and then <a href="http://www.asweetandsourlife.blogspot.com">Julie</a> let me know that the next day it was 40% off! I stocked up both days. The first day was mostly bulk items that you can't see because they are in the pantry, not fridge (minus hemp seeds for 60% off!), and the organic oj with pulp. The next day is where I really went crazy. You will see 4 pomegranites on the bottom left. I love pomegranite and have since I tried them in first grade. I asked the lady if they were "by the pound" or "each" and that would make a difference in the size I would buy. She didn't know, and I was holding 2/4 of them and she said to just "take them". Sweet. Then she looked over and saw the other 2 lonely guys and told me I could just have those also! I got 4 free organic fresh poms (not that crappy POM company that refuses to stop testing on animals) and that really added to the bonus of the overall sales. I am happy.</div><div></div><div>The fridge looks ridiculously full, but there is a lot that was not new from the co-op, I could only buy perishables and frozen stuff for the sale anyway. For example, that chocolate stout beer that's been sitting there for months. And some leftover pastas (you will see below), always many kinds of "milks", and lots of tofu I keep on the middle shelf. Plus some kiwi and other produce I already had... I did splurge on certain items such as Tofurky, miso and Men's Bread, items that are usually more costly, but not this time. There's also stuff that I keep on hand all the time tucked in the back (wheat germ, extra Earth Balance, pita breads). Oh, and those are Virgil's cream soda's but I found out after reviewing my reciept, they were not on sale. Ray really likes Virgil's brand (I'm not a soda/carbination fan).<br /></div><div>As per Julie's request, here's what I got (the second day for 40% off)... all organic.<br /><span style="color:#000000;"><em>Soy Delicious creamy orange bars, 2 Virgils cream sodas, oj with pulp, boylan's black cherry soday, soy whip cream, non-hydrogenated Tofutti cream cheese, frozen peppers (a few bags), 2 blueberry spelt donuts, frozen edamame, naan bread, many limes and lemons, a green bell pepper as big as my face!, yellow bell pepper, 2 red bells, 6 jalepenos, Asian pears, a red pear, a bunch of red chard, oranges, poms (free), white miso, Rocky Road Soy Delicous, White Chocolate Raspberry Double Rainbow ice cream (yes, 3 ice creams 40% off), hemp seeds, 2# carrots, 10# apples, Tofurky, Men's Sprouted bread that I forget the name of the brand. Total = $44 including multiple bag discounts. That's a lot of stuff, I'd say.</em></span></div><div><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/oct17001.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/oct17001.jpg" border="0" /></a> I am really proud of myself for creating this soup above. I am also really surprised and proud of Ray for liking the soup, as I thought he'd turn his nose up at it. Overall, this is a thick soup, and I froze the leftovers and plan on serving it over rice or quinoa. Probably quinoa.</div><div></div><div><em>Leslie's Chickpea and Red Lentil Soup</em> (yes, a real recipe)<br /><em>1/2c green peppers, diced<br />1/2 medium onion, diced<br />3 carrots, sliced and peeled<br />1c veggie broth<br />2c water<br />1 15oz can chickpeas<br />14oz can diced fire roasted tomatos<br />1c red lentils, rinsed and drained<br />1t salt<br />few dashes black pepper<br />1/2t tumeric<br />2 cloves garlic, minced<br />1T olive oil<br /><br />Method: In a 3 quart stockpot, saute onions and carrots in olive oil until onions are translucent. Add garlic and saute for a few minutes longer. Add the rest of the ingredients and cover. Bring to a boil and then lower the heat to simmer. Simmer for about 30 minutes, or until lentils are soft and soup has thickened. *Edit to add: to make the soup like the photo, simply blend 1/2 the soup with an immersion blender or take 1/2 the soup in batches and carefully blend in a blender or food processor. Enjoy as a soup/stew or serve over a grain. Makes almost 3 quarts.</em><br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/oct17002.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/oct17002.jpg" border="0" /></a> Now on to the seasonal goods. I haven't used the oven since December and I am really starting to miss using it now. Especially smelling all the wonderful baked goods, besides eating. Since I still wasn't going to use the oven, I decided to make something oven-like and pretend it was baked. I made an apple crumble to top vanilla soy cream. Oh yum! I am finally starting to make my own recipes again which is nice because I tend to make pretty good random stuff. Here's the recipe for my faux-baked apple crumble.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/oct17011.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/oct17011.jpg" border="0" /></a><em>Leslie's Faux-Baked Organic Apple Crumble<br />serves 4<br />3 large apples, keep the peel on, diced<br />3 handfuls of organic rolled oats<br />1 handful walnuts (toasted yourself or untoasted is ok)<br />1 handful pecans (same as above)<br />1/3c maple syrup<br />pinch of sea salt<br />1T brown rice syrup<br />1t blackstrap molasses (for added nutrition)<br />1t cinnamon, ground<br />1/4t nutmeg, ground<br />Method: In a small pot or skillet, toast the nuts and oats until you smell the wonderful aroma, and not anything burnt, about medium-high heat. Mix in the syrups, salt and molasses. Reduce the flame and stir for about 5 minutes. Add the rest of the ingredients, including the chopped apples, and mix around. Heat for a few more minutes and take off the stove. Cover the pot and let the heat steam the apples to get a bit softer for 5 minutes. Serve over ice cream (or plain) and enjoy.<br /></em><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/oct17013.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/oct17013.jpg" border="0" /></a> View from the pot.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/oct17010.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/oct17010.jpg" border="0" /></a> Ok, I promise this is going to be the last of the pesto. Well, the last photo really is. I decided to have a go at an easy, quick, dense meal. I had one leftover pesto that I made a while back and took that out of the freezer. I really wanted more than just pesto so I skimmed through VwaV and decided on the Creamy Alfredo Suace. I've looked at the recipe before but finally needed <a href="http://urbanvegan.blogspot.com/2006/10/jonesin-for-cream-sauce.html">a photo</a> for convincing. I am sure glad I made this but I never was a fan of alfredo sauce, so this was a bit too creamy fo me. I do like the flavor though. I will modify next time. And, this plate below is 2 servings, not one, we sort-of slid our halves onto each plates.</div><div><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/oct17007.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/oct17007.jpg" border="0" /></a>This is the last of the pesto for real. This is strictly pine nuts. Follow my recipe in the post below and sub pine nuts for any other nut in the recipe. Yum.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/oct17015.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/oct17015.jpg" border="0" /></a>Fin.</div></div></div></div></div></div></div></div>Eat Peace Pleasehttp://www.blogger.com/profile/08754499534650636430noreply@blogger.com29tag:blogger.com,1999:blog-22004436.post-10801676967365080192006-10-05T20:26:00.000-07:002006-10-05T19:19:38.811-07:00A Bunch of Food and a REAL Recipe<img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/earlyoct001.jpg" border="0" /> I have been loving all these avocados! I think I may be down to only two now but I do have a ton of leftover guac in the fridge and have gone through countless avocados in the past week. I obtained four huge ones from the co-op the other day and they were super green inside and had the smallest pits. It was almost scary, I've never seen avocado pits so small, but then I was thankful how much avocado gut I got out of that. For this meal above, I got <em>way </em>out of hand. First of all, I am one who's eyes are always a lot larger than the stomach. My eyes are probably larger than my whole body! I decided to make over a gallon of chili the other night so Ray and I could have some and then I'd freeze the rest in double and individual servings. We had "burritos" but it was only filled with guac and chili. Don't get me wrong, the chili was loaded with veggies and beans and other good stuff, it was just strange having a burrito without rice or a grain. I still ate it all and the soft tortilla was a nice texture to it. There's also guac of course, and I find that the more garlic I add to it, the more I like it. We had some Garden of Eatin organic blue corn chips to accompany the meal. To the left is a small side of Muir Glen organic medium salsa which I just dumped all over everything after I snapped the photo. You also see what I'm talking about now with my eyes being way bigger than my stomach... That bowl of chili (three ladle scoops, may I add) was not touched and I quickly set it aside to put away for the next day. What was I thinking?!<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/earlyoct008.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/earlyoct008.jpg" border="0" /></a>Below is one pound of organic basil, which is equivalent to 12 cups, packed. I have been going crazy with pestos and basil lately and I found this huge basil plant at Trader Joes for $2.99. The plant was half-way as tall as me and there was so much beautiful smelly basil. I didn't buy it since it wasn't organic. I got my kicks just by looking at it for a few minutes. I found the organic basil and for 79 cents less each than that huge-ass plant, I bought three 4.5 ounce containers of organic. I was happy because stupid Whole Foods has 2.5oz of basil for $4. I just couldn't get myself to get that little for so much. My goal with all this basil was to whip up batches of pesto and freeze them for later. I mentioned that in my last post, but I was only able to keep the pestos frozen for one day before eating them all up. I had to make many for them to last, same with the black bean chili.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/earlyoct002.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/earlyoct002.jpg" border="0" /></a> How could I make pesto and not make Dreena's pesto?! After all, I was just really meant to <em>test </em>this recipe, and I have ended up making it a billion times. I think it's wonderful and so flavorful. I had this pesto immediately for dinner and finished it off the next day for lunch. It's awesome cold.<br /><div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/earlyoct003.jpg" border="0" />I decided to make VwaV Classic Pesto again. I liked it as a dip with bread and veggies, so I am going to have it tonight for dinner over pasta for the first time (probably very late, after Ray is done at his orchestra concert which I am not at and instead sitting in my pj's at home, blogging... I had a "rough" day today). Then I made VwaV Classic Pesto but instead of walnuts, I added only pinenuts. It's hard to tell any difference in these pestos just by looking at them but you can sort of tell the pine nut one since it has so much white in it. I am most excited to try that one. Finally, I was sick of following recipes, especially for something that can be done pretty simply, so I made up my own pesto recipe. It has walnuts and pinenuts and some other good stuff too. The one in back is my pesto recipe. The VwaV ones I find are very "oily" so I limit the oil when following the recipe for Classic Pesto. On the other hand, Dreena's pesto recipe only has 1 tablespoon of oil for the whole batch (suitable to top a pound of pasta) and I really prefer that. Plus there's an array of interesting ingredients in her pesto but I'm not allowed to tell. Stay tuned one more year (sorry!). <a href="http://i34.photobucket.com/albums/d111/superleslie5/earlyoct005.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/earlyoct005.jpg" border="0" /></a><strong>Leslie's Special Pesto Recipe</strong><br />(it's special because you can use it with pasta, pizza, sandwiches, dip, filling and probably more)<br />1/4c. walnuts or almonds<br />1/2c. pinenuts<br />3 cups packed basil leaves, no stems <div>2-3 large cloves crushed garlic<br />1t. sea salt<br />dash of black pepper<br />1/3c. olive oil<br />1/4-1/3c. nutritional yeast flakes<br />2t. lemon juice<br /><br />Blend everything except the oil and the nutritional yeast in a blender or food processor. When that all starts to get pureed (or too stiff your blender can't handle it), start to pour the olive oil while blending. Add the nutritional yeast and blend a bit more. Makes about 2 cups.<br />(note: I love pesto with walnuts, pinenuts and almonds. Use all of them, just one, or in their own combos, these raw nuts really tie the pesto together. Feel free to experiment with variety.)<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/earlyoct009.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/earlyoct009.jpg" border="0" /></a> This is what I had the other night when I was super lazy. Yes, there is spinach in here and I don't care! How crazy all this b.s. about the spinach, I've been eating it up as much as I can get ahold of it). Anway, how easy is this... take out the frozen container that you never even pre-made, take out the jar of marinara sauce that is already pre-made. Take out the bag of pine nuts from the freezer that were just pulled down with the handle from bulk. So easy!!! Boil for a few and combine. I made both of these kinds at once so we would have leftovers, although we barely did. I don't really buy this type of stuff too often and if I do, like in this case, it sits in the freezer for a really long time. I bought these because I had a coupon (well, 2) for the Rising Moon brand and I also noticed they were on a pretty good sale at WFM. They ended up being way less than $2 each (to easily serve two each), and they are normally up to $4 for one. The ravioli's came out just fine and I am happy to report that Ray's taste buds are changing more and more each day. He tried these ravioli's the last time I had them (about a year, year and a half ago) and he didn't care for them. The other day he ate the whole thing up. Same with guac, but not together with the pasta.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/earlyoct012.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/earlyoct012.jpg" border="0" /></a> I made <a href="http://thebakehouse.blogspot.com/2006/09/i-wont-explain.html">Dori's No-Bake Cookies</a> the other night and they came out super-chocolately and wonderful. I am thankful for this no-oven recipe, even though it really isn't the same these days. I must have my firefighter friend come over and stand guard while we check out this oven business. These look like cookies I made <a href="http://eatpeaceplease.blogspot.com/2006/03/boiled-cookies.html">before</a> but these are much denser and richer. Below is what they looked like when cooled (but not blurry).</div><div><div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/earlyoct013.jpg" border="0" />Finally I made something from RAW. I don't think I ever bragged about how I got this at Changing Hands for about $8. This is normally a $30-something book, and it looks like no one even read it before me. I have read through almost the whole book now and I had been eyeing the raw whipped cream, hence me not having a dehydrator for other recipes (yet). This recipe shouldn't be called whipped cream. It should be called some sort of sweet nut dip. I tried it with some Newman's O's and a few slices of apple. I prefer the apple since the cookies make the dip not sweet tasting at all. Of course, who would really go through the time to soak nuts, follow a raw cookbook, and then eat something with pre-packaged Newman's O's?! At least they weren't hydrogenated and they were organic. Anyway, if you make this stuff, eat it with raw food and don't be as weird as me! The book shows a photo of the whipped cream and there's no way in hell mine would have looked like that no matter how hard I tried. And I blended for a loooong time!<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/earlyoct006.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/earlyoct006.jpg" border="0" /></a>The only ingredients are: walnuts, cashews, 3 dates and oj. Doesn't this "raw whipped cream" look freakishly like <a href="http://eatpeaceplease.blogspot.com/2006/02/black-bean-dip.html">something else</a> that I've made before?! Weird. </div></div></div></div></div></div></div></div>Eat Peace Pleasehttp://www.blogger.com/profile/08754499534650636430noreply@blogger.com26tag:blogger.com,1999:blog-22004436.post-88064129606357385732006-09-30T17:26:00.000-07:002006-09-30T16:54:21.575-07:00Pesto Part III and IV, Ray's Birthday and More...<a href="http://i34.photobucket.com/albums/d111/superleslie5/endofseptember06012.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/endofseptember06012.jpg" border="0" /></a>Pesto Part III and IV: This is how it started... I was too lazy to actually make dinner the other night and was happy that I had 3 servings for the two of us of VwaV's corn chowder leftover in the freezer. I also had just less than 1/2 a loaf of bread leftover. I decided to just heat the soup up and dunk the bread into it = dinner. All of a sudden, I lost my mind and decided that it was completely out-of-my-element for me to not be running around the kitchen like a mad-lady doing 40-million things at once. I decided I must take on some sort of task. So much for laziness... that's when I remembered the basil was dying. I absolutely love <a href="http://vivelevegan.blogspot.com/">Dreena's</a> sundried tomato pesto with pine nuts and almonds that I have been testing over and over, probably about 20 times by now. I can't wait for the cookbook to come out for my personal selfish reasons, but also for you all to try this amazing sauce. I decided to take <a href="http://vivaciousvegan.blogspot.com/2006/07/basil-abundance.html">Crystal's pesto idea</a> and pre-make pestos to freeze for a later date. What a freaking good idea.<br /><br />I didn't have any almonds in the freezer so I loaded up on pine nuts to sub for it. I made a whole batch and froze it up. I still had plenty of basil leftover, but not quite enough to make a whole entire batch of Classic Pesto from VwaV. It is basically basil and walnuts and a few other ingredients, so I halved the recipe and added even more walnuts than called for in the full recipe! It came out so wonderful that I decided freezing it was a terrible idea and I had to eat it right away. So, dinner that night was corn chowder, leftover whole wheat something bread with Classic Pesto. It was fabulous. I also highly recommend this pesto mixed with balsamic vinegar. I really couldn't wait to eat the sundried tomato pesto that I premade and froze, so we ended up having that over whole wheat pasta the next night. I really enjoyed just taking it out of the freezer and heating it up. Funny, because the pesto isn't cooked in the original recipe, it is actually quicker to make it all at once in the blender than the time it takes to heat it up from frozen. Oh well, I didn't have a mess...<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/endofseptember06002.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/endofseptember06002.jpg" border="0" /></a>Someone around here had a birthday on Tuesday...<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/endofseptember06011.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/endofseptember06011.jpg" border="0" /></a> It was a nice day for Ray. He had class all day through the evening but we took out his favorite pizza (mine, cheeseless) and had vegan chocolate cake, ice cream and other fine treats and presents. It was a nice evening. I always like to decorate the house the night before soon after he falls asleep... I decked out his bass and music stand (which you can't see) too. Jess, do you recognize the poster?!<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/endofseptember06010.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/endofseptember06010.jpg" border="0" /></a> Next up, date bars. We get semi-locally grown dates from Yuma, AZ. I just say semi-local because even though it is in the same state, Yuma is <a href="http://i.infoplease.com/images/marizona.gif">quite a drive from here</a> and practically bordering Mexico. I love these dates and supporting a family farm (of dates) and instead of about $6 a pound, they are $3. I bought 2 pounds and made 4 types of bars. They all are made with the same base, mejdool dates, agave nectar and rolled oats, all organic of course. First up we have cranberry pecan. Then to the right of that is chocolate chip cinnamon. Then cashew cocoa slash coconut and finally peanut butter chocolate chip. They are all wonderful and were super-quick and easy to make. Great for heavy-duty snacks.</div><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/endofseptember06003.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/endofseptember06003.jpg" border="0" /></a>Yay avocados! <a href="http://knockedupvegan.com">Miriam</a>, look! This is the last batch of special seasonal hass avocados that we are getting at the co-op. They are $1.39 each and I quickly bought four. You all can see the two in the middle, those are now ripe and I bought them a few days ago. They are seriously 1/2 the size and the same price as the avocados I just bought today. I am sad to see them go... That's why I'm loading up and I am so happy they are huge!</div><div><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/endofseptember06004.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/endofseptember06004.jpg" border="0" /></a> Tomorrow, Sunday October 1, is World Vegetarian Day! Please spread the word to everyone you know and celebrate... wait, we do that daily, right?! Anyway, if you really want to celebrate there are super-cool festivals going on in most awesome cities (aka, not here). </div></div></div></div>Eat Peace Pleasehttp://www.blogger.com/profile/08754499534650636430noreply@blogger.com23tag:blogger.com,1999:blog-22004436.post-60528122284621915772006-09-21T23:18:00.000-07:002006-09-21T22:26:55.657-07:00The Non-Edible Vegan Lottery. Have I Won?!<a href="http://i34.photobucket.com/albums/d111/superleslie5/herb002.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/herb002.jpg" border="0" /></a> Check out all this wonderful vegan stuff (click all photos to enlarge)! I cannot express in words how happy I am today because my special friend <a href="http://squirrelsvegankitchen.blogspot.com/">Kris</a> sent me a care pacakge that certainly made my day... a few days combined, really! First I thought it wasn't even a package for me. Then I saw it was for me and from Portland so I assumed it was my regular subscription order to Herbivore Mag that was oh-so-kindly tossed over our fence onto the patio. I knew I was getting a "special something" along with my subscription, but this felt like fabric (a shirt?). I really wasn't ready for what was about to come...<br /><br />I sat outside under our umbrella, still-somewhat-cool-morning and not a cloud in the sky and opened the package. My eyeballs seriously popped out of my head and I did a little mini-jump out of my chair. There was so much goodness inside I didn't know where to start. Well, I did...<br />-It was indeed a shirt, and since Kris knows that brown's my favorite color, she chose very well. The shirt says "please don't eat birds". I love it! It is of course American Apparel made in Downtown LA (not by children and or underpaid workers and it actually fits like a shirt is supposed to not for beer bellies) and she knows I'm a size small (although I still have to shrink it up not in).<br />-Next up we have a special back issue of <a href="http://herbivoreclothing.com/magazine.page.html">Herbivore Magazine</a>, issue 10 from winter 05/06. I love that she knew I'd enjoy this issue, it has a lot of cookbook authors' insight, vegan people I am familiar with and their ramblings and other fun stuff that you will just have to read to find out about. It certainly is a great issue. For those of you who enjoy reading about vegan "culture" with a fun and sarcastic edge, subscribe now. And if you didn't know already, there's Herbivore Clothing and a new store (that I can't wait to go to) in Portland Oregon.<br />-Then I didn't know what I was pulling out. I unfolded it and it is a tote bag that also has the same phrase as the t-shirt. It's nice because Ray and I always just use one bag to bring to the store (why?) but end up filling 2 bags so that means I have to use one from the store which I reuse again and again, But now this going to be my special "produce" bag. I'm picky with everything, even where my groceries go in the bag/basket. Once again, great!<br />-On top of the bag on the left side is a cute little Herbivore button. To add to my wanna-be-but-not-collection.<br />-And perfect for this dry desert air (where Kris also used to live by the way), she kindly sent me organic lip balm and organic shea butter creme by Perfect Organics. Wonderful stuff they have at the Herbivore store.<br />-Then there's an assortment of stickers. One says "veganism is for lovers" and I was impressed that Ray randomly commented on it and liked it and I didn't have to say "what do you think?". It reminded me of a recent <a href="http://vivaciousvegan.blogspot.com">incident</a> that Crystal had when she received stickers in the mail. She was surprised her husband wanted it up in the front of the house, so was I (but boyfriend). That's my deal with Ray and our car... he one day made me mad and said he didn't want to "veganize the car" (whatever the %$#& that means!) so we compromise on stickers, although I had many up in the first place... Just another one to add that we both like, thanks! The other stickers are nice (but not car stickers per se), one says "cow hugger" and it's light blue with grazing cows and children hugging them, and the other says "factory farms are mean and nasty". Ha.<br />-I'm not done yet. Next we have some little bar soaps made by <a href="http://www.estrellasoap.com">Estrella Soap</a> and they smell vibrantly but naturally. One is peppermint oatmeal and the other is Lemon Poppy Seed Scrub. There are ingredients but not on the package. I have no worries about it's veganness because I know where this <a href="http://www.herbivoreclothing.com">came from</a>.<br />-Finally (whew!) my dear friend Kris sent along a postcard with a note. The postcard has Herbivore's what-do-you-call-it slogan (?) that says "Putting the 'FU' in Tofu Since 2003". I always got a kick out of that.<br /><br />Kris, I can't say thank you enough... or did you think I did in the email? I am super-grateful for this wonderful surprise filled with vegan goodness (can any of you believe I'm saying that about non-edible stuff?!). I hope one day soon I can go visit Kris and the Herbivore store (and Food Fight and tons of other incredible places, people, events, nature, etc that Portland has to offer). For now, I am enjoying my treats here in AZ. I have the shirt lined up in the laundry pile ready to get shrunk, I have practically read the entire issue of the magazine today, my button is pinned on my bag next to some others, lip balm and shea butter was applied upon opening of the package, and Ray is going to be the first sampler of the soap tomorrow morning. As soon as I wash the car I'll put the sticker on (that may be a while, he he).<br /><br />What a gift! I am happy.<br /><a href="http://i34.photobucket.com/albums/d111/superleslie5/herb003.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/herb003.jpg" border="0" /></a>Eat Peace Pleasehttp://www.blogger.com/profile/08754499534650636430noreply@blogger.com26tag:blogger.com,1999:blog-22004436.post-21254824715044065462006-09-19T18:35:00.000-07:002006-09-17T10:28:36.343-07:00I am Awesome... Tacos.<a href="http://i34.photobucket.com/albums/d111/superleslie5/blogfood031.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/blogfood031.jpg" border="0" /></a> The other night I decided it would finally be "taco night". I grew up with a taco night and it was always fun because my mom would set out the prepared ingredients to go into the tacos in small bowls or plates and we would fill our own. Mine usually consisted of just veggies and cheese. Well, in those days mostly cheese, then veggies. I always refused the meat. These days (umpteen years later), I don't eat cheese and I eat a shitload of veggies, so I decided to make some unusual tacos. I remember Dreena making quinoa tacos <a href="http://vivelevegan.blogspot.com/2006_07_01_archive.html">one time</a> and the idea stuck in my head. She called them ta-quin-os! I still will not eat fake meat although I do plan on having some ground round one day for Ray to enjoy filling his own tacos. We didn't have taco night as I am used to (fill your own) but these filled-by-Leslie tacos were amazing. Ray even gave me the biggest compliment by saying he was glad we didn't go to Green (a vegan restuarant that's amazing) that night. The chili was way thicker than it looks here.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/blogfood012.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/blogfood012.jpg" border="0" /></a>I have had those Garden of Eaten blue corn taco shells in the pantry for a while. I have never had a vegan taco so I decided to just make it filled with what I wanted and didn't care that it was not a traditional taco. What would that mean anyway? I needed a basic guideline for the chili as it's been a while for me. I used Dreena's Last Minute Chili and Taco Filling recipe from Vive le Vegan just as a guide so I wouldn't forget crucial taco flavors. I ended up coming up with my own chili recipe. Wow, can you all believe I'm actually posting a real recipe?!<br /><br />Leslie's Awesome Organic Chili Recipe<br />1T olive oil<br />1 small yellow onion<br />5 cloves garlic<br />1t sea salt<br />black pepper to taste<br />1t cumin<br />2t cayenne (could use more!)<br />1t paprika<br />1t oregano<br />1 green bell pepper<br />1/2 red bell pepper (that's what I had)<br />32 oz canned fire roasted diced tomatoes<br />1 habanero pepper<br />1 jalepeno pepper<br />2 cans black beans<br />1 can kidney beans<br />1c frozen corn<br />handful of chopped fresh cilantro<br /><br />First heat the oil and add the onions, garlic and spices. Cook it until the onions are clear and the spices fill up your house with awesomeness. Toss in the rest of the ingredients (except for some of the cilantro), bring them to a boil and then reduce to simmer until it is thick (about 30 minutes). While that is simmering it's a good idea to make the quinoa or other grain. Add the remaining cilantro towards the end of cooking or toss it on top of each individual serving. Taste the chili to make sure it's how you like, then do what you want with it.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/blogfood010.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/blogfood010.jpg" border="0" /></a> Here is my wonderful plate of blue corn taco shells, homemade chili, homemade guac (oh my goodness it was the best guac ever... Miriam, I may have crossed over to the dark side!), quinoa, Muir Glen organic salsa and a lime. Yum. The hardest part about this whole meal was stuffing the taco shells and the best part about this meal was everything (ok, maybe the guac really topped it off). There were three on each of our plates but I could only take down two.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/blogfood032.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/blogfood032.jpg" border="0" /></a> I froze the leftover chili for a few days and tonight we are going to have that with new fresh quinoa and guac again, but in a taco salad form... blue corn chips with the same toppings. I highly suggest making these. </div></div></div>Eat Peace Pleasehttp://www.blogger.com/profile/08754499534650636430noreply@blogger.com25tag:blogger.com,1999:blog-22004436.post-26142555312300252422006-09-17T11:00:00.000-07:002006-09-17T10:25:52.038-07:00New Pancakes, Lebanon and Rambutan Fruit<a href="http://i34.photobucket.com/albums/d111/superleslie5/blogfood021.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/blogfood021.jpg" border="0" /></a>I made two different types of pancakes for dinner the other night. I had been promising Ray's cousin Jordan the "Coconut Pancakes with Pineapple Sauce" from VwaV for about two weeks now. He has been dining with us often lately and was super-enthused about this particular recipe. The co-op recently had cans of organic pineapple chunks, pieces and some other fruits on sale, so I picked up crushed and rings and used the crushed for this recipe. The second batch of pancakes is my standard chocolate chip banana pancakes. You see, I used to make pancakes a certain way a while back. They were good, in fact, I used to really love them. That's until I got my hands on Vive le Vegan and I now exclusively follow Dreena's Banana Bliss Pancakes, modified to my standard personal recipe, and now we have the most amazing pancakes ever. Basically, I follow the whole recipe but I use 2 bananas instead of 1 and I add a handfull of chocolate chips (Sunspire). Topped with these bad boys is the going-on-one-year-old-standard Blueberry Maple Syrup from Vive.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/blogfood023.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/blogfood023.jpg" border="0" /></a>Of course I liked the chocolate chip banana ones with blueberry. That's the best kind. My first few bites of the Coconut Pineapple pancakes were interesting, crunchy from the coconut but very pina colada-y with the sauce. I liked them, but not enough to finish them. Maybe it was a bit overwhelming for me, so much coconut and so much crunchiness in the cakes. I could modify this, but I do prefer saucy-syrup not just sauce on my pancakes. I did finish the other kind. Thank goodness we have a human garbage can over here sometimes (Jordan) and I just plopped my coconut leftovers onto his plate and they were gone in no time.<br /><br />The night before the pancakes we had "dinner" at a weird time. It was more like an 11:30pm snack. We had meals at weird times all day and were randomly super-hungry around 10 or 10:30pm. We all decided that since the Punk Rock Chickpea gravy with mashed potatoes is so awesome, it would be the best thing to have. I said, "I can make them in no time. Someone just help me peel [the potatoes]." Of course this was not the case and it took about an hour for the water to heat up, boil and cook the yukon gold's until soft. Why is it taking me so long to boil potatoes? Anway, we finally ate before midnight and I couldn't believe that after my serving (probably about a pound's worth... that was all we ate), the guys ate the rest of the 4.5 pounds of potatoes. I seriously thought I'd have enough leftovers for the next day. I was wrong. They were pleasantly stuffed, but ended up like this (see below) 5 minutes after eating. Jordan never got up off of the guest-air-mattress until the morning (hee hee) and Ray slowly crawled into bed with me a few hours later... (Ray's the one on his back)<br /><div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/blogfood011.jpg" border="0" />I like to go to Haji Baba, a middle eastern restaurant with an awesome market because it is authentic. I don't dine at the restaurant much but I go to the market for various items that I can't get at the co-op or Whole Foods. The only thing that bothers me is since I buy in the high 90's percent organic foods, they don't have any there. I stick with random stuff such as tamarind paste, cheap pomegranite juice, baklava for Ray it has butter, but they have super-cheap and good pita and they even have household items and great rugs (and more!). Turns out they also have great vases. Ray spotted this out, I exclaimed how much I liked it and the fact that it's made in Lebanon and he bought it for me. It was $6 I think. I love how it is handpainted and how I can feel that it is. I thought it was an interesting looking vase for how it was built. Sort of like a cross between a vase, a lemonade pitcher and a bong. I plan on using it for none of the above, just decoration.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/blogfood007.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/blogfood007.jpg" border="0" /></a>It made me feel extra special that this was made in Lebanon. I wish for and strive for peace everywhere and would someday like to be able to visit <a href="http://www.knockedupvegan.com/?p=105">this beautiful place</a> and mingle around and talk and see and learn of the culture and beauty first hand, safely. Even though I've never been there, it sort of reminds me of aspects of Arizona, landscape-wise.</div><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/blogfood020.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/blogfood020.jpg" border="0" /></a>Next up, rambutan fruit. I have never heard of this and saw it randomly at Whole Foods. The man helping me out said that it is native to Vietnam and many other tropic places and he let me try one then and there. The ones in the store were conventionally grown in California. I thought that was weird, but he gave me the whole story on it. I tried it and thought it was wonderful. It reminded me of a peeled grape and you don't want to eat the seed/nut. I bought some more to take home. They ended up being about 20 cents each and the guy told me that in Vietnam you can buy a huge-ass bushel of them for fifty cents. Oh well, I'll just have to go one day for myself. Here's a link for better photos and more info on the <a href="http://www.rambutan.com/">rambutan fruit</a>.</div><div><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/blogfood004.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/blogfood004.jpg" border="0" /></a>Killian had a blast playing hockey with it across the kitchen floor. I even knew at the store that he would love the "hairs" on it. Here he is being freaky and tossing the rambutan around.<a href="http://i34.photobucket.com/albums/d111/superleslie5/blogfood003.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/blogfood003.jpg" border="0" /></a></div></div></div></div>Eat Peace Pleasehttp://www.blogger.com/profile/08754499534650636430noreply@blogger.com23tag:blogger.com,1999:blog-22004436.post-30661119653001785222006-09-07T22:22:00.000-07:002006-09-07T17:00:55.448-07:00Caution: Danger Ahead!<a href="http://i34.photobucket.com/albums/d111/superleslie5/fruitgels008.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/fruitgels008.jpg" border="0" /></a><br />What I've been <strong>stirring</strong> up: Yep, I finally used agar. In the kitchen, not in microbiology lab, that is. I have had plenty of experience with that during my college curriculum, and it was very unappetizing. On a lighter and non-bacterial note, few days ago I saw a wonderful use for my first agar experience in the kitchen on <a href="http://blog.fatfreevegan.com">Susan's blog</a>... fruit gels! She calls them Fruit Gel Babies, and she's right, you can gobble these babies right up. I enjoyed my time making these, substituting agar flakes for agar powder (I had to google a conversion), and I used mango nectar instead of apple juice. It took hardly any "working/prep" time at all, just lots of <strong>stirring</strong> and firmed up in less than an hour. I used all the same measurements and used fresh ripe mango and red plums for the fruit chunks. I had no other fruit cups to compare these to, but I haven't had a gel-like product in over 7 years, so this reminded me of what I think a non-crappy jello would be. Awesome!<br /><a href="http://i34.photobucket.com/albums/d111/superleslie5/fruitgels012.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/fruitgels012.jpg" border="0" /></a> This is just four of them. I forgot how many I made, I actually had to limit myself based on my availability of small containers. These are nice jiggly breakfasts or snacks, with no horse-hooves or bone char, may I add.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/fruitgels001.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/fruitgels001.jpg" border="0" /></a>I really wanted to show you all a better photo of sopapillas from when I made them <a href="http://eatpeaceplease.blogspot.com/2006/07/drunken-sopapillas.html">before</a>. I made these one night to complete a Mexican-flare-type-meal. We had black bean chipotle stew with fresh cilantro and corn fritters with salsa and something I can't remember, and I thought sopapillas were a good end of the night, hefty treat. I love cinnamon and sugar. I made these the same as I did last time. They look better now, although I ended up being sick of eating the tortilla after a few bites and just <strong>stirred</strong> it up and ate everything else out of it instead. If you haven't made these yet, do it soon and thank me later!<br /></div><div><div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/fruitgels004.jpg" border="0" />A closer look at the amazing-ness. I had to hold it down this time with a pick. I loaded it up too much to make it burrito-like.<br /><div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/fruitgels006.jpg" border="0" />On to a completely different subject now: I was mozying around at the co-op when I stumbled upon these purple bell peppers (our co-op only has organic produce). I was super excited and happy to see something so unique to me and pretty deep purple. Especially organic, so I knew it wasn't some weird genetically altered or cross-bred in a weird type way, pepper. I was informed it was more like a green pepper and I couldn't wait to use it up, although I do prefer red bells. I finally decided to go for a <strong>stir</strong>-fry so I could still have it's crunchiness yet I really wanted the purple effect in the mixture, just to make it contrast a bit. I opened it up and was slightly dissapointed, maybe by my own expectations. I seriously thought this was going to be purple inside and out and it was more like a green bell than anything. I still really enjoy the deep purple hue but the inside was almost white. And very juicy. Weird. (even though my head-shadow is in the way of the photo, the flash makes the white part of the pepper brighter. Having my head in the way really shows what it truly looks like inside)<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/fruitgels017.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/fruitgels017.jpg" border="0" /></a> Then I threw the pepper in the stir-fry and to make my slight dissapointment a bit larger, the purple color quickly faded (after all, a good stir-fry is done in a matter of minutes), and these looked more like red onions. Good thing I didn't use red onion in the dish because I would have been picking at my meal trying to make sure I was getting a pepper, not an onion the whole time. Overall, these were still nice. Most of my excitement wasn't by the end result of eating it, yet the whole, pure and un-cut form when I first got it and watched it hang out in the fridge for a day or two before I ate it.<br /><div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/fruitgels020.jpg" border="0" />Excuse the steam in the below photo. In the stir-fry was tofu marinated in a bunch of stuff like tamari, rice vinegar, agave nectar, chili sauce, spoonful of peanut butter, etc... Cooked in a mix of toasted sesame oil and olive oil. Along with that was the purple bell pepper, a green bell, broccoli, onion, cashews, ginger, garlic, carrots, gamashio (which I am never using again because after years I just realized it says "may contain peices of crustacean in the dulse". Yuck!!!) I don't know what else is in here, it was almost a week ago by now.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/fruitgels022.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/fruitgels022.jpg" border="0" /></a>Then I made these bad-boys spur of the moment. I had some of these pre-baked phylo pastries (15 kcal each) in the freezer and pulled out about 5 for a snack for three of us (not Killian, Ray's cousin was here). I had some chocolate pudding (I can post the recipe later. I have it posted somewhere back in Feb. I think) and I decided instead of straight-up, I'd make cups again. Get this... it's the best part! I had some of <a href="http://vivelevegan.blogspot.com">Dreena's</a> Maple Butter Cream leftover from crepes for her upcoming cookbook and I love that stuff. I decided to <strong>stir</strong> it up, see if it was still good, and it was so I put a bit of the maple cream inside the cup, fill it with pudding, and top it with hemp seeds. Yum indeed (and no baking).<br /></div><div><div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/fruitgels025.jpg" border="0" />Ultimate Vegan Nog. It's from The Artful Vegan, a fancy-shmancy cookbook that takes about 10 hours to make everything, but some of it is well worth while, or at least worth the while to read and dream about. This drink is pretty much the ultimate, like it says. Nothing like the pre-bought Silk Nog (which I love and not eggy eggnog), but this is homemade goodness and somewhat nog-like, somewhat banana-smoothie like. Very good, but a bit on the tofu-y side. I plan to make it again and modify a bit. I like to try original recipes first then modify to my liking. If you have this cookbook, it's a good quick recipe to try where you just throw the ingredients in a blender and <strong>stir</strong>. I prefer these kind of recipes, as well as lazy-one-pot-meals.<br /><div><a href="http://i34.photobucket.com/albums/d111/superleslie5/fruitgels013.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/fruitgels013.jpg" border="0" /></a>Last up, I made Easy Caramel Sauce from Vive. Talk about easy! This took less than 10 minutes to heat up and <strong>stir</strong> on the stove, including clean up time. I let it cool like the recipe said, warmed it back up again and served it with wonderful cookies n cream ice cream and Ahlaska chocolate syrup. Yum. (that's one of my special ice cream bowls, I am very particular about "special" utensils, eating-ware, my-side-of-the-bed/couch, and many other detailed things)<a href="http://i34.photobucket.com/albums/d111/superleslie5/fruitgels027.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/fruitgels027.jpg" border="0" /></a>I was in such ice cream la-la-land, that I ate it all up and hung out for a while and then went to bed with it still cooling on the counter. I slept in that morning, even made coffee with it right in front of me, and still never realized until almost 12 hours later that it was left out. Most importantly, I can't believe Killian didn't get to it. He loves creeping up on the counter and "being bad". Not this time.</div><div>Due to my extensive food safety and microbial knowledge, I decided to toss it. It's a shame because this easy caramel sauce was awesome, so like how I remember caramel from 7+ years ago, so easy to make, and so light and creamy from the raw sugar. I plan on making this again, but remembering to put it away properly, or just eat it all up right away. I'll go for the first and even try out different recipes with it. I have a few ideas...<br /><div><div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i34.photobucket.com/albums/d111/superleslie5/fruitgels028.jpg" border="0" /> Fin.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div></div></div></div></div></div></div></div></div></div></div></div>Eat Peace Pleasehttp://www.blogger.com/profile/08754499534650636430noreply@blogger.com33tag:blogger.com,1999:blog-22004436.post-1157188830743391472006-09-02T12:12:00.000-07:002006-09-05T12:13:34.653-07:00For Isil... 5 FoodsThis is a list of 5 foods that I have eaten and absolutely love, and that I wish for as many people to try at least once. Except for #1, this is in no particular order.<br /><br />1. organic soy ice cream (cookies n creme, preferably)<br />2. organic kiwi (cut horizontally down the middle and scooped until hollow with a spoon, that's the best way to eat it)<br />3. falafel sandwich with lettuce and tahini (hopefully organic, but authenicity rules here)<br />4. organic ground cumin<br />5. organic hemp seeds (sprinked on anything, with high nutritional contents)<br />If I could pick a 6th (I am so bad!) it would for sure be organic wild blueberries. I was torn, but kiwi won.<br /><br />Now I'm supposed to "tag" people, right? The following people are now due for their list of "5 foods". If you have been tagged already, I apologize in advance.<br /><br /><a href="http://www.knockedupvegan.com">Miriam</a><br /><a href="http://www.asweetandsourlife.blogspot.com">Julie</a><br /><a href="http://www.letsgetsconed.blogspot.com">Jess</a><br /><a href="http://kahnegirl9.blogspot.com">Savanna</a><br /><a href="http://vivaciousvegan.blogspot.com">Crystal</a><br /><br />Stay tuned... I have interesting "things" stirring up around here!Eat Peace Pleasehttp://www.blogger.com/profile/08754499534650636430noreply@blogger.com19