tag:blogger.com,1999:blog-39678477922142042742024-03-13T03:03:30.773-04:00Tasty PlanetThe culinary journey of a well-fed veganAnonymoushttp://www.blogger.com/profile/06813038639978225912noreply@blogger.comBlogger135125tag:blogger.com,1999:blog-3967847792214204274.post-38870134919563628632015-03-16T10:39:00.000-04:002015-03-16T10:39:54.039-04:00Tomato Lentil Soup and Grilled Panini<div class="separator" style="clear: both;">
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<span style="font-family: Verdana, sans-serif;">It's raining today, which is certainly better than SNOW. I can't think of anything more comforting on a cold and rainy Saturday than a hot bowl of soup and a grilled panini. </span></div>
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<span style="font-family: Verdana, sans-serif;">Soup is one of my favorite recipe to make. It's simple, inexpensive, and makes a completely satisfying and hearty vegan meal.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Tomato Lentil Soup</span></h3>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">(Inspired by this <a href="http://www.runningonrealfood.com/hearty-tomato-lentil-soup-vegan/">recipe</a> from the fantastic blog:<a href="http://www.runningonrealfood.com/"> Running on Real Food</a>)</span><br />
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<span style="font-family: Verdana, sans-serif; letter-spacing: 3px;"><b>Ingredients</b></span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span>1 tbsp olive oil</span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span>6 cloves garlic, minced</span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span>1 onion, diced</span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span>3 carrots, diced</span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span>4 stalks celery, diced</span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span>6 cups homemade vegetable stock</span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span>1 cup uncooked red lentils</span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span>1 28-oz can diced tomatoes, with juice </span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0px;"> 8oz frozen spinach, thawed and squeezed dry</span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span>½ tsp pepper</span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span>¼ tsp chili powder</span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span>¼ tsp red pepper flakes</span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span>2 bay leaves</span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span>¼ tsp dried Italian Seasoning</span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span>salt to taste</span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 3px;"><b>Directions</b></span><br />
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<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px; text-indent: -36px;">Heat the olive oil in a large soup pot over medium heat</span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px; text-indent: -36px;">Add the garlic, onion and carrots, season with some salt and pepper, and cook</span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px; text-indent: -36px;">for 5-7 minutes, stirring occasionally.</span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px; text-indent: -36px;">Add the celery, stock, lentils, tomatoes, spinach and all the spices and bring to </span><span style="font-family: Verdana, sans-serif; letter-spacing: 0px; text-indent: -36px;">a boil.</span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px; text-indent: -36px;">Reduce heat and simmer until lentils are tender and cooked through,</span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px; text-indent: -36px;">approximately 30 minutes.</span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px; text-indent: -36px;">And as an added bonus, this soup tastes even better the next day, which is</span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px; text-indent: -36px;">perfect for </span><span style="font-family: Verdana, sans-serif; letter-spacing: 0px; text-indent: -36px;">work lunches!</span></li>
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<span style="font-family: Verdana, sans-serif;"><span style="letter-spacing: 0px;">And now, for the Panini: For this comforting grilled </span>sandwich, I decided to try</span></div>
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<span style="font-family: Verdana, sans-serif;">out the </span><span style="font-family: Verdana, sans-serif;">melting </span><span style="font-family: Verdana, sans-serif;">power of one of the new vegan cheese products on the</span></div>
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<span style="font-family: Verdana, sans-serif;">market: </span><a href="http://fieldroast.com/product/chao-slices/" style="font-family: Verdana, sans-serif;">Chao</a> <a href="http://fieldroast.com/product/chao-slices/" style="font-family: Verdana, sans-serif;">Slices</a><span style="font-family: Verdana, sans-serif;"> by</span><a href="http://fieldroast.com/" style="font-family: Verdana, sans-serif;"> Field</a><a href="http://fieldroast.com/" style="font-family: Verdana, sans-serif;">Roast</a><span style="font-family: Verdana, sans-serif;">, a vegan coconut cheese seasoned with a</span></div>
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<span style="font-family: Verdana, sans-serif;">traditionally </span><span style="font-family: Verdana, sans-serif;">fermented soybean curd </span><span style="font-family: Verdana, sans-serif;">called CHAO by the Vietnamese. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjenSvlCue3P9-bOQBsthG8DLFkz1hG383_mZ5Mn4SoTPx7xt5iIVjSU3nrApZxECkvxvXe9AnjxsHPfXwRIdk7Sij0OWw-mFCJ1dyWa2qU5fOwbTsqhMY_ZstdemuJ9nvs3Xx4OOFa-EIk/s1600/Chao.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjenSvlCue3P9-bOQBsthG8DLFkz1hG383_mZ5Mn4SoTPx7xt5iIVjSU3nrApZxECkvxvXe9AnjxsHPfXwRIdk7Sij0OWw-mFCJ1dyWa2qU5fOwbTsqhMY_ZstdemuJ9nvs3Xx4OOFa-EIk/s1600/Chao.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I already know </span><span style="font-family: Verdana, sans-serif;">that Field Roast Chao slices make a </span><span style="font-family: Verdana, sans-serif;">mean cold</span><br />
<span style="font-family: Verdana, sans-serif;">deli </span><span style="font-family: Verdana, sans-serif;">sandwich </span><span style="font-family: Verdana, sans-serif;">with some <a href="http://www.tofurky.com/tofurkyproducts/deli_slices.html">Tofurky Deli Slices</a>, lettuce, tomato, mustard and</span><br />
<span style="font-family: Verdana, sans-serif;">mayo on a </span><span style="font-family: Verdana, sans-serif;">roll, and they taste utterly </span><span style="font-family: Verdana, sans-serif;">fantastic raw, straight from the</span><br />
<span style="font-family: Verdana, sans-serif;">package, but </span><span style="font-family: Verdana, sans-serif;">how </span><span style="font-family: Verdana, sans-serif;">would they melt? </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWzQV96TKyWbRHgpid40sLFBqSZ5rQWAlC_3indgW_CUGLSaY20rv1zyASWO-vVsvbAoEZdFJ8LsjIlpuq4EDu9A6hj9sA4gIldOh2qAtz4OYt5U38qUbadtqiJa0TiBskL_PUDvuYUUHx/s1600/whole-wheat-tuscan-bread2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWzQV96TKyWbRHgpid40sLFBqSZ5rQWAlC_3indgW_CUGLSaY20rv1zyASWO-vVsvbAoEZdFJ8LsjIlpuq4EDu9A6hj9sA4gIldOh2qAtz4OYt5U38qUbadtqiJa0TiBskL_PUDvuYUUHx/s1600/whole-wheat-tuscan-bread2.jpg" height="238" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Since I had a lovely loaf of Tuscan Wheat Bread, I thought I'd try my hand</span><br />
<span style="font-family: Verdana, sans-serif;">at a </span><span style="font-family: Verdana, sans-serif;">grilled </span><span style="font-family: Verdana, sans-serif;">cheese and hickory smoked <a href="http://www.tofurky.com/">Tofurky</a> sandwich to go along with</span><br />
<span style="font-family: Verdana, sans-serif;">our soup! </span><span style="font-family: Verdana, sans-serif;">Oooey </span><span style="font-family: Verdana, sans-serif;">gooey Coconut </span><span style="font-family: Verdana, sans-serif;">Cheese, melted perfectly between two</span><br />
<span style="font-family: Verdana, sans-serif;">slices of crisp, </span><span style="font-family: Verdana, sans-serif;">grilled </span><span style="font-family: Verdana, sans-serif;">bread? Yes, please!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx2kgZoSnNIlFXpoL9Zw4HbEG8E-No-dHJghkEz2UcfInD-M8PpS7fmjFnrV8h0dusu3o8qRDmRdscMelLlJz0nj4UzNILTpSqhyphenhyphenHIqNPZBve9jwGOCxmeSv5uk-6R5eRu0brycyaQ54Uq/s1600/tofurky-deli-slices-hickory-25645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx2kgZoSnNIlFXpoL9Zw4HbEG8E-No-dHJghkEz2UcfInD-M8PpS7fmjFnrV8h0dusu3o8qRDmRdscMelLlJz0nj4UzNILTpSqhyphenhyphenHIqNPZBve9jwGOCxmeSv5uk-6R5eRu0brycyaQ54Uq/s1600/tofurky-deli-slices-hickory-25645.jpg" /></a></div>
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Smoked Tofurky and Chao Cheese Panini </span> <span style="font-size: x-small;">(serves 2)</span></h3>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span></div>
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<span style="font-family: Verdana, sans-serif;">4 slices Whole Wheat Tuscan Bread</span><br />
<span style="font-family: Verdana, sans-serif;">6 slices Tofurky Hickory Smoked Turkey</span><br />
<span style="font-family: Verdana, sans-serif;">4 slices Chao</span><br />
<span style="font-family: Verdana, sans-serif;">Earth Balance, for buttering bread</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Directions</b></span><br />
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<li><span style="font-family: Verdana, sans-serif;">Preheat a large non stick pan on medium heat.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Lightly butter the four slices of bread.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Place bread, butter side down, in the pre-heated pan, then add 1 cheese slice, turkey slices, final cheese slice, and top with bread.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cook the panini until the outside is crisp and the cheese is melted, about 3-4 minutes on each side.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cut in half, and serve with soup!</span></li>
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<span style="font-family: Verdana, sans-serif;">The verdict: Field Roast Chao slices melt like a DREAM when grilled between two sliced of bread. And, they have that creamy, tangy goodness of the grilled cheeses of my childhood, a memory long gone since going vegan. I think these definitely give Daiya slices a run for their money!</span><br />
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<span style="font-family: Verdana, sans-serif;">I have a package of the Chao Coconut Herb with Black Pepper in my fridge right now, so I must come up with something fantastic to make with that as well. Suggestions are welcome! ^_^</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Now that it's starting to get dark at 4:00, and there's a chill in the air, the thought of eating a cool, crisp green salad seems less and less appealing. Enter in my favorite hearty, wintry green leaf veggie, KALE. This salad gives you that fresh, raw veggie feel, with a bit more substance. Feel free to mix and match your veggies here, as well. Olives or some grated carrot might be nice. OR, switch out the edamame for roasted chickpeas or some grilled <a href="http://beckystastyplanet.blogspot.com/2010/04/seitan-worship.html">seitan</a>.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mediterranean Kale Salad</span></h3>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 pound kale, veins removed, chopped</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 large yellow bell pepper, thinly sliced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup cucumbers, chopped<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup grape tomatoes, halved<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 apple, chopped<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup edamame, shelled<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 avocado, thinly sliced</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup </span><a href="http://beckystastyplanet.blogspot.com/2011/03/marinated-tofu-in-style-of-feta-cheese.html" style="font-family: 'Trebuchet MS', sans-serif;">marinated tofu (in the style of feta cheese)</a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>For the DRESSING</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup good quality olive oil<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tablespoons red wine vinegar<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon balsamic vinegar<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 teaspoon agave nectar
(or honey)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon yellow mustard <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon oregano<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/8 teaspoon freshly ground black pepper</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp salt, or to taste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>DIRECTIONS</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">In a small bowl, combine the ingredients for the dressing. Whisk well until ingredients are completely
emulsified. Taste and adjust the flavors to your liking: Sometimes I like to
add a bit more sweetener to cut down on the “tangingess”.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Place your chopped kale in a large salad bowl. Add about a
third to a half of the dressing, a little salt, and massage the kale leaves
with your clean hands until the leaves start to soften and wilt, about 2-3
minutes. Add remaining vegetables, and part
of the remaining dressing, to taste. Toss to combine and serve!</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/06813038639978225912noreply@blogger.com0tag:blogger.com,1999:blog-3967847792214204274.post-35657099322041139272014-09-19T14:31:00.000-04:002014-09-19T14:31:58.655-04:00Basil Arugula Pesto with Toasted Pine Nuts<div class="separator" style="clear: both;">
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<span style="font-family: Trebuchet MS, sans-serif;">This delicious pesto recipe makes the perfect amount to be tossed with 1 lb to 1 1/2 lb of your favorite pasta. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Today I had a 1 lb bag of Trader Joe's penne</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Basil Arugula Pesto Recipe</b></span></div>
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<span style="background-color: white; color: #333333; font-family: 'Trebuchet MS', sans-serif; font-size: 10pt; line-height: 14.25pt;">1/2 cup extra-virgin olive oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #333333; font-size: 10pt;"> 3 cups (loosely packed) fresh basil leaves</span><span style="color: #72c336; font-size: 10pt;"><o:p></o:p></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #333333; font-size: 10pt;"> 1 cup (loosely packed) fresh arugula</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #333333; font-size: 10pt;"> 1/3 cup pine nuts, toasted</span><span style="color: #72c336; font-size: 10pt;"><o:p></o:p></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #333333; font-size: 10pt;"> 2 garlic cloves, peeled</span><span style="color: #72c336; font-size: 10pt;"><o:p></o:p></span></span></div>
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<span style="color: #333333; font-size: 10pt;"><span style="font-family: Trebuchet MS, sans-serif;"> 1/2 teaspoon grated lemon peel<o:p></o:p></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #333333; font-size: 10pt;"> Juice of 1 small lemon</span><span style="color: #72c336; font-size: 10pt;"><o:p></o:p></span></span></div>
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<span style="color: #333333; font-family: 'Trebuchet MS', sans-serif; font-size: 13px;"> 1/2 cup nutritional yeast</span></div>
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<span style="color: #333333; font-size: 10pt;"><span style="font-family: Trebuchet MS, sans-serif;"> 2-4 tablespoons water, as needed</span></span><span style="color: #72c336; font-family: "Helvetica","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: #333333; font-size: 10pt;"><span style="font-family: Trebuchet MS, sans-serif;"><b>DIRECTIONS</b></span></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #333333; font-family: Helvetica, sans-serif; font-size: 10pt;">Place 1/2 cup oil, basil, arugula, pine nuts, garlic, lemon
peel and juice in blender. (My new Vitamix blender makes this process a breeze).
Blend to thick paste. Add nutritional yeast, and blend until smooth With motor
running, add 2-4 tablespoons water to processor. Season pesto to taste with
salt and pepper. <o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #333333; font-family: Helvetica, sans-serif; font-size: 10pt;">Boil pasta according to package directions. Halve 1 quart of
grape tomatoes. Drain pasta and add tomatoes. Gently fold in pesto and combine.
YUM.</span><span style="color: #72c336; font-family: "Helvetica","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: #333333; font-family: 'Trebuchet MS', sans-serif; font-size: 10pt; line-height: 14.25pt;">What made this recipe a BREEZE to throw together was this fantastic bag of pine nuts from Trader Joe's, which are already toasted. Keep them in the freezer for whenever the mood to make fresh pesto strikes...especially popular in the Summer months with gardens full of fresh basil. ^_^</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/06813038639978225912noreply@blogger.com0tag:blogger.com,1999:blog-3967847792214204274.post-35806373799174330392014-09-17T11:18:00.001-04:002014-09-17T11:18:27.903-04:00Big Fall Juice Clean 2014- Day 1<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal;">The Natural Energizer</span></span></h3>
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal;">This is juice number two (2) and three (3) on Monday (Day 1) on the </span><b><i><a href="http://www.juicemaster.com/us/5lbs-in-5-days">5lbs in 5 Days</a></i></b><span style="font-weight: normal;"> Juice Plan by <a href="http://www.juicemaster.com/us/">Jason Vale</a>.</span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal;"><br /></span><span style="font-weight: normal;"><i>"Creamy, sweet and mellow pineapple juice is the perfect balance to the mineral rich juice from the cucumber, spinach, sugar snap peas and zucchini. This juice is then taken to the next level by adding a hint of fennel and a dash of zesty lime". </i></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal;">I've done Jason's full 5 Day Juice plane twice this year, and then try to follow it throughout various weeks for breakfast and lunch only. Sometimes I can't always find fennel, but when I have it and add it to this, I think it gives this juice an amazing subtle hint of freshness which really brings this up to the next level!</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal;"><br /></span><span style="font-weight: normal;"><i>"Not only is this juice creamy and delicious, but unlike the array of artificial energizer drinks (that ultimately rob your body of nutrients, cause stress to your vital organs and send you on a roller coaster of refined sugar energy highs and lows) this juice will energize you the natural way – say “high” to nature"! ~<a href="http://www.juicemaster.com/us/">Jason Vale</a></i></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal;"><br /></span><b>Ingredients:</b><span style="font-weight: normal;"><br /></span><span style="font-weight: normal;">1/4 pineapple</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal;">1 large handful of spinach</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal;">1/4 cucumber</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal;">1/2 zucchini</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal;">1 inch chunk of fennel</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal;">15 sugar snap peas</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal;">1/2 organic lime (with the skin on)</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal;"><br /></span><b>How to create</b><span style="font-weight: normal;"><br /></span>Simply Juice all the ingredients. I make a double batch of this recipe in the morning, and then pour into two (2) mason jars. Then fill with ice so the juice reaches the top. Place the lid on, fasten tightly and you are good to go! I usually drink mine around 12 noon and 3 o'clock. This will definitely brighten up you day with a burst of green energy!</span></div>
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Anonymoushttp://www.blogger.com/profile/06813038639978225912noreply@blogger.com0tag:blogger.com,1999:blog-3967847792214204274.post-11200302250612225912014-02-24T15:53:00.000-05:002014-02-25T09:49:00.023-05:00Mediterranean Hummus Pizza<div>
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<span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 21px;">A few years back, I managed to convince my Pampered Chef consultant and friend to do an all-vegan Pampered Chef party at our home. Very few of the Pampered Chef recipes are actually vegan in their original state, BUT we managed to fine some contenders. And, with only a few simple tweaks or omissions, we pulled off cruelty-free vegan goodness, and quite well, too.</span></span></div>
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<span style="color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 21px;">Still to this day, one of my favorite recipes was the Mediterranean Hummus Pizza, which, as you can see, is a virtual rainbow of vegan fun! It’s fresh and delicious, especially if you are in the mood for pizza, but don’t want something really heavy.</span></div>
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<span style="color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 21px;">The basic recipe that I follow is below, but there is room for great improvisation here, which makes it all the more fun:</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Crust</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 <span class="Apple-tab-span" style="white-space: pre;"> half </span>recipe of <a href="http://beckystastyplanet.blogspot.com/2013/10/spinach-broccoli-white-pizza.html">whole wheat pizza dough</a> </span><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 14px; line-height: 21px;">(Julie Hasson's from </span><a data-mce-href="http://www.juliehasson.com/tag/vegan-pizza/" href="http://www.juliehasson.com/tag/vegan-pizza/" style="background-color: white; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 14px; line-height: 21px;">Vegan Pizza</a><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 14px; line-height: 21px;">)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 <span class="Apple-tab-span" style="white-space: pre;"> </span>tablespoon olive oil, for brushing</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 <span class="Apple-tab-span" style="white-space: pre;"> </span> garlic clove, pressed</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">oregano, salt and pepper to taste</span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Toppings</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">15 grape tomatoes, halved</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 <span class="Apple-tab-span" style="white-space: pre;"> </span>medium red onion, finely chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 baby cucumbers, halved and chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 <span class="Apple-tab-span" style="white-space: pre;"> </span>cup pitted kalamata olives</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 <span class="Apple-tab-span" style="white-space: pre;"> </span>container (7 ounces) plain hummus spread (roasted red pepper is great, too)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup each diced bell pepper (I had yellow and green this time)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">OR</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 <span class="Apple-tab-span" style="white-space: pre;"> </span>jars (6-7.5 ounces each) quartered marinated artichoke hearts, drained</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 21px;">*some swaps that work well too: roasted red peppers, tofu feta cheese, scallions, vegan tzatsiki, fresh basil for garnish</span></span><br />
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<span style="color: #375362; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 20.799999237060547px;">First we are going to bake the crust. Preheat a pizza stone in your oven at 425 for 30 minutes. I actually cook this crust at a little lower heat than my usual pizza with toppings.</span></span><br />
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<span style="color: #375362; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 20.799999237060547px;">Roll out you dough on some parchment paper into a 12" circle. Brush with olive oil and sprinkle on the garlic or powder, then some oregano, salt and pepper. Sometimes I will add some crushed red pepper too!</span></span><br />
<span style="color: #375362; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 20.799999237060547px;"><br /></span></span>
<span style="color: #375362; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 20.799999237060547px;">Slide dough onto your stone and bake for 12-14 minutes or until the crust is a light golden brown. </span></span><span style="color: #375362; font-family: Georgia, 'Times New Roman', serif; line-height: 20.799999237060547px;">Remove from the oven off the pizza stone and onto a cutting board. Spread the container of hummus evenly onto the crust. Then arrange the chopped vegetables on top. Cut into squares, (I like the square shape rather than wedges for this) and enjoy!</span><br />
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Anonymoushttp://www.blogger.com/profile/06813038639978225912noreply@blogger.com0tag:blogger.com,1999:blog-3967847792214204274.post-10020106972134349802013-10-05T15:10:00.000-04:002013-10-05T15:10:32.120-04:00Spinach & Broccoli White Pizza<div class="separator" style="clear: both;">
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I went a little nuts with the <a href="http://www.oregonlive.com/foodday/index.ssf/2008/06/recipe_detail.html?id=8764">pizza dough</a> recipe from <i><b>Vegan Pizza, </b></i>which meant Pizza Night twice in one week! What you see below is actually two batches of the <i>whole wheat</i> version of Julie's dough, where I used 2 cups whole wheat flour and 1 cup unbleached white. The rest of the recipe is exactly as written in the link above.</div>
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The inspiration for this particular pizza came from the leftovers that happened to be in my fridge at the time: One (1) container of Olivia's Organic Baby Spinach, and two (2) small broccoli crowns leftover from when I made Broccoli Mac and Cheese Casserole the night before. AND...for some extra cheesy goodness, I had already sliced open my free sample of Mozzarella <a href="http://www.chicagoveganfoods.com/teese_vegan_cheese/mozzarella_vegan_cheese/">Teese</a> from <a href="http://vidavegancon.com/">Vida Vegan Con</a> to use on <a href="http://beckystastyplanet.blogspot.com/2013/09/the-rocket.html">The Rocket Pizza</a> earlier in the week, so I had a good 3/4 of it left! </div>
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<a href="http://www.oliviasorganics.org/images/products/spinach.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://www.oliviasorganics.org/images/products/spinach.jpg" width="153" /></a><a href="http://www.chicagoveganfoods.com/imgs/slider-images/full/teese-mozz-packaging.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://www.chicagoveganfoods.com/imgs/slider-images/full/teese-mozz-packaging.jpg" width="320" /></a></div>
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I decided on a White Pizza: home made crust topped with a creamy garlic Alfredo base, then topped with lightly sauteed baby spinach, blanched broccoli, and lots of garlic, then finished with some strategically placed mozzarella slices.</div>
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Before I began, I preheated a pizza stone in a 500 degree oven. My pizza stone is the large round one from Pampered Chef, and it's best to let it preheat for a good thirty minutes.</div>
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For the sauce, I decided to tweak Julie's <a href="http://www.oregonlive.com/foodday/index.ssf/2008/06/recipe_detail.html?id=8766">Smoky White Cheese Sauce</a> recipe a bit, to stand in for the Alfredo on the pizza. Basically, I omitted the "smoke" and added in 2 teaspoons of Italian seasoning.</div>
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Cheesy Alfredo Pizza Sauce <span style="font-size: x-small; font-weight: normal;"><i>(adapted from Julie Hasson's Smoky White Cheese Sauce)</i></span></h4>
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1 cup almond milk, unsweetened</div>
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1 cup water</div>
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1/2 cup raw, unsalted cashews</div>
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1/4 cup nutritional yeast flakes</div>
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2 cloves garlic</div>
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2 Tbsp tahini</div>
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1/2 tsp salt</div>
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2 tsp Italian Seasoning</div>
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<li>In a blender, combine all the ingredients and blend well, until no bits of nuts remain. Sauce should be very smooth.</li>
<li>Add blended mixture to a sauce pan, and bring to a simmer over medium heat, whisking the whole while.</li>
<li>Lower heat and continue to cook for another 10 minutes, or until it starts to thicken. Be careful not to burn. The sauce with thicken more as it cools.</li>
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I set the sauce aside to cool while I cooked my greens and rolled out my dough. I quickly blanched my fresh broccoli florets in the microwave covered with a damp paper towel with 2 TBSP of water for about 3-4 minutes. I then sauteed the baby spinach in 1 TBSP of olive oil, 3 cloves minced garlic, and 1 tsp crushed red pepper (pepper can be omitted of your tongue can't take the heat). As the spinach wilted, I added the blanched broccoli to the pan, tossed everything together with salt and pepper to taste, then set aside to cool a bit.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://rebekahreid.smugmug.com/Food/Food-Blog-Photos/15731442_FQ2nBZ#!i=2790370676&k=g5ms8mN&lb=1&s=A" style="margin-left: auto; margin-right: auto;" title="Photo & Video Sharing by SmugMug"><img alt="Photo & Video Sharing by SmugMug" src="http://rebekahreid.smugmug.com/Food/Food-Blog-Photos/i-g5ms8mN/0/M/smugshot_9409219-M.jpg" title="Photo & Video Sharing by SmugMug" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The unbaked pizza</td></tr>
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I had enough dough, sauce and toppings for two pizzas. I usually roll my dough out onto parchment paper on top of my cutting board, so I can quickly transfer the pizza and parchment right onto my preheated pizza stone without loosing too much heat from the oven. Once the dough was rolled out, about 1/4" thick, I used about 3/4 cup of sauce on each pizza, then topped each one with half of my garlicky spinach and broccoli. I then sprinkled a bit of nutritional yeast, and placed around 6-8 slices of Mozzarella Teese over top. Finally, I baked each one in the oven for 11-12 minutes, or until cheese is melted and crust is golden.<br />
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<a href="http://rebekahreid.smugmug.com/Food/Food-Blog-Photos/15731442_FQ2nBZ#!i=2790373022&k=RR2zwC9&lb=1&s=A" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="Photo & Video Sharing by SmugMug"><img alt="Photo & Video Sharing by SmugMug" src="http://rebekahreid.smugmug.com/Food/Food-Blog-Photos/i-RR2zwC9/0/M/smugshot_9538703-M.jpg" title="Photo & Video Sharing by SmugMug" /></a></div>
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So the next time you are craving something garlicky and green, why don't you give this delicious pizza pie a try ^_^</div>
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Anonymoushttp://www.blogger.com/profile/06813038639978225912noreply@blogger.com1tag:blogger.com,1999:blog-3967847792214204274.post-10078250153203201912013-09-22T18:57:00.000-04:002014-02-19T16:08:20.313-05:00Deconstructed than Re-constructed Omelet, Tofu Style<div class="separator" style="clear: both;">
<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">There are some days where a dish comes together from the random leftover ingredients in the fridge, and this particular Tofu Scramble is just that. The day prior, we had treated ourselves to our favorite diner for breakfast. Patriot's Diner in Woonsocket, Rhode Island has some of the best home fries I've even had, the service is great, and the decor is fantastic!</span></div>
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Now this place is far from vegan, but after going there for several years, I have settled on my old-standby: A side of home fries, which is HUUGE, and then add on the vegetable medley (broccoli, peppers, mushrooms tomatoes and onion) from the Vegetarian omelet on the side, which is equally as huge. Most of the time I bring home at least half of the dish, so the next day, I decided to make my own "Vegetarian" Omelet, Tofu Style!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgivoXDmMfIwEI8yRwYdIPVxbuhBQvWew-FNyDrEv5480bcUYafzMueomK-aK8n-sl4V7KtkqjeadthfOVykBzx_EFTN7YkSJwTflbtWHQn6gt6VuSN4LnXMzK_OLl9IkOCLttRvgWM_pNB/s640/blogger-image--585743113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgivoXDmMfIwEI8yRwYdIPVxbuhBQvWew-FNyDrEv5480bcUYafzMueomK-aK8n-sl4V7KtkqjeadthfOVykBzx_EFTN7YkSJwTflbtWHQn6gt6VuSN4LnXMzK_OLl9IkOCLttRvgWM_pNB/s400/blogger-image--585743113.jpg" width="400" /></a></div>
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I had a coupon for the Black Soybean Tofu pictured above, as well as half a package of Tofurkey Kielbasa that we had eaten the night before, dipped in mustard (YUM).<br />
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Next time we are going to serve them on crusty sub rolls with spicy mustard, but I thought the leftovers might be a nice meaty addition to the scramble.</div>
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So, scramble away!<br />
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Don't forget to add some salt, pepper, turmeric if you want it yellow (I didn't this time) and extra Nooch! Serve with Frank's RED Hot, if you dare. That's how we do it here! ^_^</div>
Anonymoushttp://www.blogger.com/profile/06813038639978225912noreply@blogger.com0tag:blogger.com,1999:blog-3967847792214204274.post-15870269768153258592013-09-20T14:15:00.001-04:002013-09-25T16:59:34.318-04:00Farmer's Market Friday!On Fridays during the Fall, Bon Appetit dining services here on campus hosts a lovely Farmer's Market right in the quad outside of the Bookstore.<br />
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Being the veggie lover that I am, I usually head out and buy <i>something;</i> one, because I can always use it, and two, because I want to show support for their event.</div>
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Today was extra special because there were samples that I could eat. (The last few weeks had been artisan sausages and local cheese). This week was pea greens from <a href="http://www.allenfarmsorganics.com/">Allen Farm in Westport, MA</a>, a 50 acre farm run by Debbie Barrett.</div>
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Debbie's sweet delicate pea greens have become quite well known here in southern New England, and are often found in many restaurants here in Providence.</div>
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Today the new Chef de Cuisine, John, was featuring the pea greens in a colorful salad that was making my mouth water. He was even kind enough to make a small batch withOUT the cheese so that I might have a taste!</div>
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I am not sure of exact amounts, and I'm never too strict when making up a salad, but you can see all the ingredients here below:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhey2eVFc20OKyWQj5sdkMr_K8ZJHKZlHb8IHrrBMoA-Ok59b8DN0wu4_9PYav6ryFUSLlx3BcJVvtwG7KfgwPgVp3OR0LOhjkn_RfGlWxQZclZ72McEM4D4A-Ea-jnR7vnyZkVZPRZMH83/s640/blogger-image--1557041225.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhey2eVFc20OKyWQj5sdkMr_K8ZJHKZlHb8IHrrBMoA-Ok59b8DN0wu4_9PYav6ryFUSLlx3BcJVvtwG7KfgwPgVp3OR0LOhjkn_RfGlWxQZclZ72McEM4D4A-Ea-jnR7vnyZkVZPRZMH83/s400/blogger-image--1557041225.jpg" width="300" /></a></div>
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Toss together ingredients above with a generous amount of the fresh pea greens, salt and pepper to taste, and some home made Lemon Vinaigrette.</div>
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<i><b>Basic Lemon Vinaigrette</b></i></div>
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<ul class="ingredientsList first no-header" style="border: 0px; box-sizing: border-box; list-style-image: initial; list-style-position: initial; margin: 10px 0px 10px 18px; padding: 0px; vertical-align: baseline;">
<li class="ingredient" style="border: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; margin: 5px 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); border: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1/2 cup olive oil</span></li>
<li class="ingredient" style="border: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; margin: 5px 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); border: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">3 tablespoons fresh lemon juice</span></li>
<li class="ingredient" style="border: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; margin: 5px 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); border: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 tablespoon minced shallot</span></li>
<li class="ingredient" style="border: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; margin: 5px 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); border: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 1/2 teaspoons Dijon mustard</span></li>
<li class="ingredient" style="border: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; margin: 5px 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); border: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1/2 teaspoon grated lemon peel</span></li>
<li class="ingredient" style="border: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; margin: 5px 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); border: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 teaspoon agave</span></li>
<li class="ingredient" style="border: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; margin: 5px 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); border: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Salt and pepper to taste</span></li>
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Whisk together until well combined.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLqpAUA5BP0jGzujJjVZmPOZJ-AQGaXa4YTF3MTz1dR86Jxe9I9S6pDWzxZiM0YnVbiUMwL6KW3rV0Z4SAwmQasHbCLe7Zz22f7Y8TU5CR3We28VNg9oQgmoyDIZ8g4ggUtoKSgB6x82e9/s640/blogger-image--1608377795.jpg" imageanchor="1" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLqpAUA5BP0jGzujJjVZmPOZJ-AQGaXa4YTF3MTz1dR86Jxe9I9S6pDWzxZiM0YnVbiUMwL6KW3rV0Z4SAwmQasHbCLe7Zz22f7Y8TU5CR3We28VNg9oQgmoyDIZ8g4ggUtoKSgB6x82e9/s640/blogger-image--1608377795.jpg" /></a></div>
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Here is my cheeseless sample on an adorable bamboo bite size plate! I was so thrilled that Chef took a moment to make up a batch with out the cheese that I bought all the ingredients to make the salad this weekend at home.<br />
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Just look at these beautiful carrots:</div>
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Thanks again, Bon Appetit, for another great week! Keep up the good work. ^_^<br />
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*** Here is my recreation of Chef John's salad at home. This one is the undressed version still in the bowl. It looked a little better on the plate ;)))<br />
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<a href="http://rebekahreid.smugmug.com/Food/Food-Blog-Photos/15731442_FQ2nBZ#!i=2790370618&k=hDSpWDH&lb=1&s=A" title="Photo & Video Sharing by SmugMug"><img alt="Photo & Video Sharing by SmugMug" src="http://rebekahreid.smugmug.com/Food/Food-Blog-Photos/i-hDSpWDH/0/M/smugshot_8361122-M.jpg" title="Photo & Video Sharing by SmugMug" /></a></div>
Anonymoushttp://www.blogger.com/profile/06813038639978225912noreply@blogger.com1tag:blogger.com,1999:blog-3967847792214204274.post-60303708448147599612013-09-17T20:16:00.001-04:002013-09-26T07:35:57.097-04:00The Rocket - Margherita with a twist!<span style="font-family: Verdana, sans-serif;">The inspiration for this pizza comes from one we had at <a href="http://www.providencecoalfirepizza.com/">Providence Coal Fire Pizza</a>. Essentially, it is a Margherita Pizza topped with a few handfuls of fresh arugula after baking. Fantastic!</span><br />
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<span style="font-family: Verdana, sans-serif;">The homemade crust you see here is from <a href="http://www.juliehasson.com/">Julie Hasson's</a> new book, <a href="http://www.barnesandnoble.com/w/vegan-pizza-julie-hasson/1115162262?ean=9781449427122">Vegan Pizza</a>, for which I was lucky enough to be a tester. </span><br />
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<span style="font-family: Verdana, sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img1.imagesbn.com/p/9781449427122_p0_v1_s260x420.JPG" /></span></div>
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<span style="font-family: Verdana, sans-serif;">This is the <i>whole wheat</i> version of her homemade dough, which is quick, simple, NO knead, and comes out fantastic every time! The recipe for the "Easy-Peasy" basic white flour pizza dough can be found <a href="http://www.oregonlive.com/foodday/index.ssf/2008/06/recipe_detail.html?id=8764">here</a> in this article from T<i>he Oregonian</i>. To make you dough whole wheat, simple replace two (2) cups of the white flour with whole wheat flour (I use Bob's Red Mill). One of the many things I can say about being a tester for this book, is that I have lost ALL fear of homemade dough, and working with yeast. Pizza is now in the regular dinner rotation here at our house. Thank you, JULIE!</span><br />
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<span style="font-family: Verdana, sans-serif;">So for the rest, we have:</span></div>
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<b><span style="font-family: Verdana, sans-serif;">THE ROCKET<span style="font-size: x-small;"> (adapted and veganized from Providence Coal Fire Pizza)</span></span></b><br />
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<li><span style="font-family: Verdana, sans-serif;">1/2 batch of whole wheat <a href="http://www.oregonlive.com/foodday/index.ssf/2008/06/recipe_detail.html?id=8764">pizza dough</a> form Vegan Pizza, (b</span><span style="font-family: Verdana, sans-serif;">rushed with extra virgin olive oil, and sprinkled with Italian seasoning, salt, pepper)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup San Marzano tomato puree</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp Greek oregano (<a href="http://beckystastyplanet.blogspot.com/2013/09/what-do-you-mean-you-don-eat-no-meat.html">from the festival</a>)!</span></li>
<li><span style="font-family: Verdana, sans-serif;">6-8 slices of Teese mozzarella (sample from Vida Vegan Con)!</span></li>
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<span style="font-family: Verdana, sans-serif;">Bake pizza at 500 degrees on a PREHEATED pizza stone for 11-12 minutes. </span><br />
<span style="font-family: Verdana, sans-serif;">*Try and preheat your stone for at least 30 minutes. I roll my dough out on parchment paper on top of my cutting board, top the pizza with sauce, cheese and/or toppings, and then use the cutting board to transfer the parchment right to the pizza stone. I try and work as quickly as possible, so the oven doesn't loose any of that wonderful heat while the door is open.</span><br />
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<span style="font-family: Verdana, sans-serif;">While the pizza bakes, toss several handfuls of baby arugula with a small drizzle of extra virgin olive oil and some sea salt to taste. When the pizza comes out of the oven, I spray it a bit with the fantastic chili basil oil (pictured in the back of the first photo), that my mom brought me back from Italy. And, then top with the fresh arugula and a bit of nutritional yeast. Today, we also had some leftover cherry tomatoes, which I thought looked nice on top, too!</span><br />
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<span style="font-family: Verdana, sans-serif;">Slice in to 8 pieces and ENJOY!! The peppery arugula gives this traditional plain pie a nice fresh kick. Try it out and let me know what you think. ^_^</span></div>
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Anonymoushttp://www.blogger.com/profile/06813038639978225912noreply@blogger.com0tag:blogger.com,1999:blog-3967847792214204274.post-42676611986442824382013-09-16T09:24:00.000-04:002013-09-17T21:17:14.477-04:00"What do you mean, you don't eat no meat"?<div>
<i>"That's okay. I make lamb". ~My Big Fat Greek Wedding</i></div>
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This past weekend was the Greek Festival here in Cranston, RI at the Annunciation Greek Orthodox Church. OPA!! A day to celebrate Greek heritage and food, that would make most carnivores weep for joy. I was, most likely, the only vegan for miles, but still managed to get my full share of Greek food and fun!<br />
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I have to say, the Greeks must be doing something right, because the line for the food tent curled right out past the church, and onto the street! We fortunately went during mid afternoon, and our wait was not long at all. </div>
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While everyone else stood in lines for gyros, pastitsio, and roast meat on a stick, I searched for something a bit more vegan-friendly. L's mother was kind enough to pick up the tab for everyones food, so I went with Dolmades, 6 to and order. Dolmades are the young leaves of the grapevine stuffed with a lemon flavored mixture of rice and onion, usually served cold. These were made fresh, and were fantastic! The rice inside is short grain and creamy, something like the Greek version of arborio rice in Italy. They even had some for sale, right next to the ouzo table!</div>
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After our snack, I was looking for a pick me up, so I thought a nice cup of Greek coffee would do the trick!</div>
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<span style="font-family: Verdana, sans-serif;">Traditional Greek coffee is a bold, full flavored shot of coffee, much like the Italian's espresso. It is <span style="color: #333233; letter-spacing: 0px;">served with a luscious foam on top, and the grounds left in the bottom of the cup.</span> <span style="color: #333233; letter-spacing: 0px;">Although it can be made in a different pot, the traditional small pot called a briki (shown in photo) is best because it allows the proper amount of foam, which adds to the unique taste.</span> The coffee itself is finely ground, much like the consistency of cornstarch or powdered sugar. You can see it in the container to the right of the stove, it almost looks like cinnamon. I was telling the nice gentlemen preparing the coffee that I prefer mine black, and he said that it was NOT traditional to add dairy to the Greek coffee. Perfect!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">This preparation is called sweet boiled coffee:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 tsp ground coffee</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp sugar</span><br />
<span style="font-family: Verdana, sans-serif;">very cold water, about 1/4 cup</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Stir until coffee and sugar dissolve. Place the briki over the medium flame, and lift the briki up and down from the heat, allowing the coffee to come just to the boiling point THREE times. This will make a lot of the precious foam that gives the Greek coffee its distinct taste. Serve piping hot!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">And do not forget!! The GROUNDS ARE STILL AT THE BOTTOM!! I'll know for next time...</span><br />
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<span style="font-family: Verdana, sans-serif;">I'll leave you with a little dancing, in the traditional Greek style!</span><br />
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Anonymoushttp://www.blogger.com/profile/06813038639978225912noreply@blogger.com3tag:blogger.com,1999:blog-3967847792214204274.post-73963944785890877812013-09-15T10:47:00.003-04:002013-09-17T21:17:23.052-04:00Wacky Cake with Chocolate Glaze<div style="color: #333233; font-family: Verdana;">
<span style="letter-spacing: 0px;">*Today, I am dusting off this recipe because it is my friend's bridal shower! </span><span style="color: #323d4f; letter-spacing: 0px;">Mailed out with the invitation was a recipe card to fill out with a (family) recipe to share. Of course, I wanted my recipe to be vegan, but I DID want it to be one she would actually consider making.</span><span style="color: #323d4f; letter-spacing: 0px;"> </span><span style="color: #323d4f; letter-spacing: 0px;">This is the one I shared:</span></div>
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<span style="color: #333233; font-family: Verdana;">I think almost every vegan has a Wacky Cake recipe up their sleeve. <span style="letter-spacing: 0px;">For those of you that don't know, WACKY CAKE is "wacky" </span></span>because<span style="color: #333233; font-family: Verdana;"><span style="letter-spacing: 0px;"> it's a chocolate cake, made without any milk or eggs. Recipes such as this one came to be during the Great Depression, where </span>ingredients<span style="letter-spacing: 0px;"> such as milk and eggs were extremely had to come by, and often too expensive for the average family. The "lift" in this cake comes from the reaction between the baking soda and vinegar. </span></span><br />
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<span style="color: #333233; font-family: Verdana;"><span style="letter-spacing: 0px;">I found this recipe </span>buried<span style="letter-spacing: 0px;"> in a random website, </span></span><span style="color: #333233; font-family: Verdana;"><span style="letter-spacing: 0px;">labeled as the BEST CHOCOLATE CAKE EVER" and it just so happens to be vegan. The chocolate glaze totally makes this recipe, so do yourself a favor and try it at least once. Cake IS still amazing in its own, dusted with some powdered sugar. I added in the "optional" extracts that I use when making the cake too. They really add a great flavor.</span></span><br />
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<span style="letter-spacing: 0px;">THE Best Wacky Cake with Chocolate Glaze</span></h4>
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<span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif;">INGREDIENTS</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1 1/4 cups flour</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1 cup sugar</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1/3 cup unsweetened cocoa powder</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1 teaspoon baking soda</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1/2 teaspoon salt</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1 cup warm water</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1 teaspoon vanilla extract</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1/2 teaspoon chocolate extract (optional)</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1/3 cup canola oil</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1 teaspoon white vinegar or 1 teaspoon apple cider vinegar</span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">For the Chocolate Glaze</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1/2 cup sugar</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">4 tablespoons margarine (I use Earth Balance vegan margarine)</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">2 tablespoons soymilk or 2 tablespoons almond milk, unsweetened</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">2 tablespoons unsweetened cocoa powder</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">2 teaspoons vanilla extract</span></span><br />
<span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif;">1/2 teaspoon almond extract (optional)</span></span><br />
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<span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif;">DIRECTIONS</span></span><br />
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<li><span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif;">Preheat the oven to 350 degrees.</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="letter-spacing: 0px;">Lightly spray a </span>square<span style="letter-spacing: 0px;"> cake pan (</span>mine's<span style="letter-spacing: 0px;"> 9x9) with nonstick cooking spray.</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="letter-spacing: 0px;">In a mixing bowl, mix together flour, sugar, cocoa, baking soda, and salt with a </span>whisk<span style="letter-spacing: 0px;">, making sure it is blended together well.</span></span></li>
<li><span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif;">In a large measuring cup add the water, vanilla, oil, and vinegar, and whisk to combine.</span></span></li>
<li><span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif;">Add wet ingredients to the dry and mix batter until blended together well.</span></span></li>
<li><span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif;">Use a spatula to scrape down the sides if necessary.</span></span></li>
<li><span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif;">Pour batter into cake pan, place in oven and bake for about 25-30 minutes, or until a knife comes out clean.</span></span></li>
<li><span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif;">Cool on a rack completely.</span></span></li>
<li><span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif;">For the glaze: in a small saucepan, bring sugar, margarine, milk, and cocoa to a boil.</span></span></li>
<li><span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif;">Stir frequently; then reduce heat to a simmer for 2 minutes, stirring constantly.</span></span></li>
<li><span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif;">Remove from heat and stir for another 5 minutes.</span></span></li>
<li><span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif;">Add vanilla and almond, if using, stir, and immediately pour onto cake.</span></span></li>
<li><span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif;">The glaze will begin to dry really quickly, so if it doesn't cover the whole cake (mine usually does) spread the glaze to the edges quickly, before it dries.</span></span></li>
<li><span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif;">If you like, top with sprinkles, and let cool for a hour.</span></span></li>
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<br />Anonymoushttp://www.blogger.com/profile/06813038639978225912noreply@blogger.com2tag:blogger.com,1999:blog-3967847792214204274.post-72713113962242732312013-09-12T10:14:00.000-04:002013-09-15T10:15:54.615-04:00Thirsty Thursday - The Grange<span style="font-family: Verdana, sans-serif; font-size: x-small;"><i>(I am failing at MOFO this year, but I'm not giving up)!!</i></span><br />
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<span style="font-family: Verdana, sans-serif;">A new vegetarian restaurant opened up on Broadway, here in Providence, and it is slowly becoming one of my all time favorite places! The philosophy of The Grange is to highlight local and seasonal ingredients, as well as operate a low carbon, sustainable business. </span><br />
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<span style="font-family: Verdana, sans-serif;">For Thirsty Thursday this week, I'd like to focus the Grange's fabulous selection of original cocktails, which are balanced and crafted to perfection, using a variety of local spirits.</span></div>
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<b><span style="font-family: Verdana, sans-serif;">The Ampersand (&)</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVBbEU61__SGRd61aVRN6XrZHQHzkmhkgW6KIazhEhtBF24puRhR-3U_fuAT2xAHsOCMRxWJWlPOHc9RGxQSc1hZJTBce-lZolUMRQKXsZgH9quCSOYigO-GI8HwKkszQRGhTfsIEDzMz_/s640/blogger-image--83129896.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVBbEU61__SGRd61aVRN6XrZHQHzkmhkgW6KIazhEhtBF24puRhR-3U_fuAT2xAHsOCMRxWJWlPOHc9RGxQSc1hZJTBce-lZolUMRQKXsZgH9quCSOYigO-GI8HwKkszQRGhTfsIEDzMz_/s640/blogger-image--83129896.jpg" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Bully Boy White Rum, fresh orange, Cherry Heering, Dolin Rouge, shaken with ice, strained and served!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguFS27BFWTGnAygPzrXgcuoUEppHNDAnIeWhaK58MChj9Y-NpbwTu-5htsG7TuVtDqAGz-GoW22KQvsFXQHpqjbsZn-0bppRiaj8ABfOtn4YHdFIfuYa9aYOCmQUvobArkLy7Ev3M4Xzfx/s640/blogger-image-2061071888.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguFS27BFWTGnAygPzrXgcuoUEppHNDAnIeWhaK58MChj9Y-NpbwTu-5htsG7TuVtDqAGz-GoW22KQvsFXQHpqjbsZn-0bppRiaj8ABfOtn4YHdFIfuYa9aYOCmQUvobArkLy7Ev3M4Xzfx/s640/blogger-image-2061071888.jpg" /></span></a></div>
<span style="font-family: Verdana, sans-serif;">Here you can see the spirits up close. Some of them were new to me. The Cherry Heering is a luscious cherry liquor and the Dolin Rouge is a sweet red vermouth made in Chambery, France.</span></div>
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<span style="font-family: Verdana, sans-serif;">Next, we have <b>The Basandere</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYNh6TyQVUg0Sdf-lGzYDdh-uongyvthyphenhyphenU51MkWAwJEdS0DWrXKq3esI0X6NgNlrmbak5M4AaZRwrmG6yjGWCg8xVA9VLiNTKyrjLit9IzczUALCDvfUYpthfrwQefJclK6vvoesavFF_Y/s640/blogger-image--852725982.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYNh6TyQVUg0Sdf-lGzYDdh-uongyvthyphenhyphenU51MkWAwJEdS0DWrXKq3esI0X6NgNlrmbak5M4AaZRwrmG6yjGWCg8xVA9VLiNTKyrjLit9IzczUALCDvfUYpthfrwQefJclK6vvoesavFF_Y/s640/blogger-image--852725982.jpg" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">The Grange's take on the classic Margherita: Agavales Blanco Tequila, Velvet Falernum, lime, torched sage, B&H Orange Bitters. I have discovered that Falernum is the generic term for a spiced citrusy sweet syrup used to flavor Caribbean cocktails. It contains flavors of almond, ginger or cloves, lime and vanilla. Velvet Falernum is the alcoholic version made in Barbados, and is similar to a low proof rum, and is the perfect addition to any TIKI bar!</span></div>
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<span style="font-family: Verdana, sans-serif;">And last, but not least, my all time favorite, <b>The 00 (Double Ought) Buck</b></span></div>
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<span style="font-family: Verdana, sans-serif;">Rittenhouse Rye B.I.B., Grange ginger lemon, Bittermens Hellfire Bitters, garnished with a flamed orange peel. Luscious, with a lovely, fiery heat from the ginger and Hellfire Habanero Shrub .</span><br />
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<span style="font-family: Verdana, sans-serif;">The Grange is truly bringing back the art of mixology, as well as the love of cocktail classics. As the bartender says: "There are no "Bacardi and Diets" here". ^_^</span></div>
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Anonymoushttp://www.blogger.com/profile/06813038639978225912noreply@blogger.com0tag:blogger.com,1999:blog-3967847792214204274.post-52491884189615897292013-09-08T22:15:00.000-04:002013-09-08T22:28:42.434-04:00WOW Chocolate Chip Cookies<div>
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Sometimes you find a recipe winner in the least likeliest of places. <br />
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Like here, for example: I was running low on sugar and happened to be in Ocean State Job Lot, a local discount store here in Rhode Island, that has one of the most extensive selections of Bob's Red Mill Products I think I've ever seen. I grabbed a small bag of evaporated cane juice to get me through until my next trip to the big grocery store. On the back of the package was this cookie recipe that really caught my eye:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheCMHRW9Ozmf-i5h1_nKZkx7ZB0NQz3AXB37RKYNnAE4mcRQnf00ipzWQH4p_LopQU59mkR8xaLtyRif5awqeEv9PAr9U-TnDCLHgggBlboaQ_8dP2QymT26_b8c0br-uEyevs29oy9LYj/s640/blogger-image--1545050999.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheCMHRW9Ozmf-i5h1_nKZkx7ZB0NQz3AXB37RKYNnAE4mcRQnf00ipzWQH4p_LopQU59mkR8xaLtyRif5awqeEv9PAr9U-TnDCLHgggBlboaQ_8dP2QymT26_b8c0br-uEyevs29oy9LYj/s640/blogger-image--1545050999.jpg" /></a></div>
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See? And it was already vegan. I even cut it off the back, and stuck it to the fridge so I wouldn't forget! </div>
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Fast forward several months later... We were craving something sweet and I looked over and remembered my little clipping!<br />
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For those of you that can't read the microscopic iPhone photo, a web version of the recipe can be found <a href="http://blog.bobsredmill.com/recipes/the-scoop-on-white-flour-wow-chocolate-chip-cookies/">here</a>, along with a very interesting article on the milling of white vs. whole wheat flour.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2mI6H1yLvAfDTe-QvR3rl_-veYFdNxbgu1uUyFCUk0S8fu06Jkh376xORrlA6bHwxQfAPFlpmiLiWvr6A-pWuM6Bydysnb41-7QKoz1PxSdoUjY1pWCSUA7zwQVy5GyQEE4zKVAWlzOcA/s640/blogger-image-1685037716.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2mI6H1yLvAfDTe-QvR3rl_-veYFdNxbgu1uUyFCUk0S8fu06Jkh376xORrlA6bHwxQfAPFlpmiLiWvr6A-pWuM6Bydysnb41-7QKoz1PxSdoUjY1pWCSUA7zwQVy5GyQEE4zKVAWlzOcA/s640/blogger-image-1685037716.jpg" /></a></div>
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I thought WOW Cookies was an appropriate name because WOW, they tasted great, were made with whole grain flour and oats, and they were just the right amount of sweet. Next time I might try using coconut oil in place of the margarine. And, WOW as in Bob's recipe says "make 2 dozen cookies" but in reality made closer to FOUR. We had cookies coming out of our ears... Which meant: all the more to share with my co-workers! ^_^<br />
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Anonymoushttp://www.blogger.com/profile/06813038639978225912noreply@blogger.com3tag:blogger.com,1999:blog-3967847792214204274.post-38543853523362137472013-09-05T22:16:00.002-04:002013-09-05T22:16:47.640-04:00Thirsty Thursday ~Margarita~<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1TarnE8zM3c4ASIg79WHCLESI3D0JjA2o7z_JkIFKEd0Q_5Iq3nkRnhtNv32AdeyCN4ArGcwToby3WLuoHGkeEve3v0rnpkKBukVoAsc8t_7yVs2erL5DqpOWOEa2U_hxrgHE-1q5xSHo/s640/blogger-image-1798483026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1TarnE8zM3c4ASIg79WHCLESI3D0JjA2o7z_JkIFKEd0Q_5Iq3nkRnhtNv32AdeyCN4ArGcwToby3WLuoHGkeEve3v0rnpkKBukVoAsc8t_7yVs2erL5DqpOWOEa2U_hxrgHE-1q5xSHo/s640/blogger-image-1798483026.jpg" /></a></div>
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Thank you, <a href="http://veganinbrighton.blogspot.com/">Jojo</a>, for the last minute inspiration!</div>
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Looking for that special touch to make your margaritas stand out? I have found the ultimate secret: three (3) to four (4) dashes a grapefruit bitters per serving, and prepare to fall in love. </div>
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As you can see, there is no salt on my rim, you don't <i>need</i> it. The grapefruit bitters give it that special something that, I think, beats a salted rim any day. I bought the <a href="http://www.feebrothers.com/index.php">Fee Brothers</a> bitters at a gourmet grocer up in Boston this past Spring, and this had been my favorite use for them so far:</div>
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I am bad with measuring my cocktails (I reserve that for my better-half), but if I WERE to measure, it would go something like this:</div>
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2 oz Tequila Blanco</div>
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1 oz Triple Sec</div>
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3-4 dashes grapefruit bitters</div>
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3/4 oz fresh lime juice</div>
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1 tsp agave</div>
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lime or orange slice (or both) to garnish</div>
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If you are fancy, you can use a Boston shaker to mix the ingredients above with ice, and then strain. I am not fancy, and prefer to pour everything over ice cubes in an Old Fashioned glass, and stir with one of my rainbow swizzle sticks.</div>
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As you may notice, there is no sour, acid-reflux, pre-made bottled margaritas here. In our house, we like to use freshly squeezed limes, or make our mix from scratch. I mentioned in an earlier post that I helped test recipes from <a href="http://justthefood.blogspot.com/">Joni Marie Newman's</a> book, <i style="text-decoration: underline;">Vegan Food Gifts</i>. I haev to say, she has one FANTASTIC recipe for home made margarita mix, using fresh limes, oranges, and agave. Do you self a favor and try it out! If Google books is behaving, I believe you can get a sneak peek of the mixture <a href="http://books.google.com/books?id=tgJSFQ61cN8C&pg=PA115&lpg=PA115&dq=vegan+food+gifts+margarita+mix&source=bl&ots=pOsMxch-XC&sig=l81LW0sND5X3VN02vnSCHVQ7Y4I&hl=en&sa=X&ei=YiMpUuj4MOn5iQKOnYA4&ved=0CFQQ6AEwBQ#v=onepage&q=vegan%20food%20gifts%20margarita%20mix&f=false">here</a>. Let me know what you think ^_^</div>
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Anonymoushttp://www.blogger.com/profile/06813038639978225912noreply@blogger.com3tag:blogger.com,1999:blog-3967847792214204274.post-77219908474573859362013-09-04T22:11:00.001-04:002013-09-04T22:13:05.492-04:00Raspberry Berry-Banana Smoothie<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgUrOJLZwGh43KyYvCgDRjh__Ut7INNN4Yvm3_zLm-dxuIOwuyViZZPRwMmSnjK2Q7926yvJhXwtEMrDFmWfUGR-JxVqu3h1bHTIFGulwFvbU0JtrHjLrgH-05iY4QXVg8EIy1nIzr6NHo/s640/blogger-image-1473516286.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgUrOJLZwGh43KyYvCgDRjh__Ut7INNN4Yvm3_zLm-dxuIOwuyViZZPRwMmSnjK2Q7926yvJhXwtEMrDFmWfUGR-JxVqu3h1bHTIFGulwFvbU0JtrHjLrgH-05iY4QXVg8EIy1nIzr6NHo/s640/blogger-image-1473516286.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">After yesterday's post, I thought I might give you something a bit more light and refreshing:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Raspberry, Berry-Banana Smoothie</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1 cup raspberries </div><div class="separator" style="clear: both;">1 cup strawberries</div><div class="separator" style="clear: both;">1 frozen banana</div><div class="separator" style="clear: both;">2 cups almond or soy milk</div><div class="separator" style="clear: both;">1 tbsp chia seeds</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Blend until smooth and enjoy!</div><div class="separator" style="clear: both;">Serves 2</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">*Please note, the awesome swatch from Isa, a souvenir from her iPhone photography class at Vida Vegan Con ^_^</div>Anonymoushttp://www.blogger.com/profile/06813038639978225912noreply@blogger.com0tag:blogger.com,1999:blog-3967847792214204274.post-66117588248653159732013-09-03T23:38:00.000-04:002013-09-03T23:38:37.563-04:00Recipe Urban Legends (Facebook Edition) ~Crack Potatoes~<br />
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<span style="letter-spacing: 0.0px;">For those of you on Facebook, I am sure you have seen a few of these "reposts" sneak through your feed from time to time... I call them Recipe Urban Legends, because they are usually posted with such a sense of urgency, while shrouded in awe and mystery:</span></div>
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<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">~Finally!! I FOUND it! DONT want to lose this again - DON'T be like me! SHARE to save this on your wall!! </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">You won't believe it!!!!!!</span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; font-size: 13px; line-height: 18px; text-align: left;">NO FLOUR, NO OIL, NO WHITE SUGAR</span></span><br />
<span style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">**SHARE so it will save in your timeline**</span><br />
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<span style="font-family: Verdana, sans-serif;">Of course, I have yet to see a vegan one. Maybe they exist. Who knows? For the most part these recipes are something along the lines of: bacon, ranch, crescent roll, buffalo, biscuit, cheesy, chicken, 1-dish crockpot, casserole. Most of the time, I think to myself, EW who on EARTH would eat this, or better yet, make it for family or guests? But then <i>sometimes</i> I think, "well, if you swap out a couple things... this could make one fine vegan dish..."</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">So, for those of you who do not know, I am in my most busiest time at work: University back-to-school. Think: 12 hour days, six days a week, some pretty intense overtime pay, and hardly a moment to put together a decent, healthy meal. And, then there is Vegan mofo on top of all that... </span><br />
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<span style="font-family: Verdana, sans-serif;">So, as I gazed at 6 lonely potatoes sitting in a bowl on my counter, as well as a lovely sample of Wayfare whole grain bacon-y bits from Vida Vegan Con:</span><br />
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<a href="http://rebekahreid.smugmug.com/Food/Food-Blog-Photos/15731442_FQ2nBZ#!i=2742956770&k=ZKMTvpQ&lb=1&s=A" style="margin-left: 1em; margin-right: 1em;" title="Photo & Video Sharing by SmugMug"><img alt="Photo & Video Sharing by SmugMug" src="http://rebekahreid.smugmug.com/Food/Food-Blog-Photos/i-ZKMTvpQ/0/M/smugshot_1924705-M.jpg" title="Photo & Video Sharing by SmugMug" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">a recipe "urban legend" that passed through my Facebook feed earlier that day came to mind: </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">CRACK POTATOES. The name says it all... or does it?</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Either way, I had everything on hand, including leftover vegan ranch dressing that I made up from Joni's mix in <a href="http://www.joninewman.com/BOOKS.html">Vegan Food Gifts</a> (great book, I tested recipes for it ~ check it out)!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<h4>
<span style="font-family: Verdana, sans-serif;">Crack Potatoes - Vegan Style!</span></h4>
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">*Now, this recipe has been shared up, down, and all over Facebook, but, to give credit where credit is due, the original post and recipe I used is <a href="http://www.julieseatsandtreats.com/2012/08/crack-potatoes/">here</a>. (Apparently, there is a Crack Dip, too...)</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;"><br /></span>
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<div style="font-family: Verdana;">
<span style="letter-spacing: 0px;">Ingredients</span></div>
<div style="font-family: Verdana; margin-left: 36px; text-indent: -36px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>3 lb potatoes, washed and cubed</span></div>
<div style="font-family: Verdana; margin-left: 36px; text-indent: -36px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>4 Tbsp, <strike>butter </strike>Earth Balance <span style="font-size: xx-small;">(I used half this and it was STILL too much. 1T at the most)</span></span></div>
<div style="font-family: Verdana; margin-left: 36px; text-indent: -36px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>1/4 c. <strike>Real Bacon Bits</strike> Wayfare Vegan Bacon-y Bits</span></div>
<div style="font-family: Verdana; margin-left: 36px; text-indent: -36px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>1/4 c. ranch dressing</span></div>
<div style="font-family: Verdana; margin-left: 36px; text-indent: -36px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 c. <strike>cheese</strike> Daiya Cheddar shreds</span></div>
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<span style="letter-spacing: 0.0px;"><br /></span></div>
<div style="font-family: Verdana;">
<span style="letter-spacing: 0.0px;">Instructions</span></div>
<div style="font-family: Verdana; margin-left: 36px; text-indent: -36px;">
<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1.<span class="Apple-tab-span" style="white-space: pre;"> </span>Put potatoes in an 8x8 in glass dish. Put butter on top of potatoes. Add salt and pepper to taste. Sprinkle bacon bit on top. Cover with aluminum foil and bake at 400 degrees for 1 hour.</span></div>
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<span style="letter-spacing: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>2.<span class="Apple-tab-span" style="white-space: pre;"> </span>Take potatoes out of oven and top with ranch dressing and cheese. Stir. Put back in oven until cheese is melted.</span></div>
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<tr><td style="text-align: center;"><a href="http://rebekahreid.smugmug.com/Food/Food-Blog-Photos/15731442_FQ2nBZ#!i=2742956218&k=ftmWBJd&lb=1&s=A" style="margin-left: auto; margin-right: auto;" title="Photo & Video Sharing by SmugMug"><img alt="Photo & Video Sharing by SmugMug" src="http://rebekahreid.smugmug.com/Food/Food-Blog-Photos/i-ftmWBJd/0/S/smugshot_3170077-S.jpg" title="Photo & Video Sharing by SmugMug" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before baking</td></tr>
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<span style="font-family: Verdana; letter-spacing: 0px;">Ya know, these weren't half-bad. Not quite the level of "crack" I was expecting, but not too shabby either. I would definitely cut the Earth Balance way back next time, and maybe sprinkle the potatoes with the dried ranch seasoning mix instead. My vegan ranch separated from the heat of the oven before the cheese was melted.</span></div>
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<span style="font-family: Verdana; letter-spacing: 0px;">So, you all may be the judge, and I am curious your thoughts: Just </span><span style="font-family: Verdana;">because a recipe CAN be veganized, should it? ^_^</span></div>
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<a href="http://www.veganmofo.com/wp-content/uploads/2013/08/400x84_g3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="67" src="http://www.veganmofo.com/wp-content/uploads/2013/08/400x84_g3.jpg" width="320" /></a></div>
Anonymoushttp://www.blogger.com/profile/06813038639978225912noreply@blogger.com9tag:blogger.com,1999:blog-3967847792214204274.post-3845276951373466692013-09-02T13:38:00.001-04:002013-09-02T14:47:27.585-04:00Vegan Parmesan - A Perfect Addition to any Pasta Dish<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.food.com/img/recipes/41/37/78/large/picaOZdH7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://img.food.com/img/recipes/41/37/78/large/picaOZdH7.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by <a href="http://share.food.com/community/Sharon123/style.esi?member_id=37449">Sharon123</a> @Food.com</td></tr>
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<span style="font-family: Verdana, sans-serif;">Many vegetarians resist making the transition to veganism, finding it hardest to give up CHEESE. If I had a dollar for every time I've heard: "I could totally be vegan... except I could <i>NEVER NOT HAVE CHEEEEESE", </i>which is then usually followed by emphatic nods from everyone within earshot.</span><br />
<i><span style="font-family: Verdana, sans-serif;"><br /></span></i>
<span style="font-family: Verdana, sans-serif;">Well, fear not, my on-the fence friends! I'll let you in on a secret: Sometimes it's okay just to <i>leave the cheese off</i>. But, for those times when it's not, you can give this quick and easy recipe a go:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<h4>
<span style="font-family: Verdana, sans-serif;">Vegan Parmesan</span></h4>
<div>
<div style="color: #333233; font-family: Verdana;">
<span style="letter-spacing: 0px;">Ingredients:</span></div>
<div style="color: #333233; font-family: Verdana;">
<ul>
<li>1/2 cup raw slivered almonds</li>
<li>3-4 TBSP Nutritional Yeast <span style="font-size: x-small;"><a href="http://www.bobsredmill.com/nutritional-yeast.html">(what is this)?</a></span></li>
<li>1 tsp salt</li>
<li>1/2 tsp lemon zest, optional</li>
</ul>
Directions:<br />
<ol>
<li>Combine all ingredients into a blender, or (clean) coffee grinder, and pulse until almonds turn into tiny crumbs. That's it!</li>
</ol>
Keep leftovers in a sealed container in your fridge to have on hand for impromptu pasta nights. <span style="letter-spacing: 0px;">I have to say, this version of grated parmesan comes pretty darn close to that nutty, salty bite that grated parmesan, or other hard cheeses give to a dish of pasta. This recipe is great too, because you can make it in seconds right in you kitchen, instead of shelling out 3 times as much for the pre-made shakers of vegan grated cheese they sell in supermarkets or online.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://rebekahreid.smugmug.com/Food/Food-Blog-Photos/15731442_FQ2nBZ#!i=2097763597&k=zfvpZmz&lb=1&s=A" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="Photo & Video Sharing by SmugMug"><img alt="Photo & Video Sharing by SmugMug" src="http://rebekahreid.smugmug.com/Food/Food-Blog-Photos/i-zfvpZmz/0/S/smugshot_7204605-S.jpg" title="Photo & Video Sharing by SmugMug" /></a></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.food.com/img/recipes/41/37/78/large/picA2jb0q.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://img.food.com/img/recipes/41/37/78/large/picA2jb0q.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by <a href="http://share.food.com/community/Prose/style.esi?member_id=451456">Chef Prose</a> @Food.com</td></tr>
</tbody></table>
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Anonymoushttp://www.blogger.com/profile/06813038639978225912noreply@blogger.com9tag:blogger.com,1999:blog-3967847792214204274.post-31940097367959007432013-09-01T11:12:00.001-04:002013-09-02T14:44:45.664-04:00Risotto Agli Asparagi e Limone ~ Lemon Garlic & Asparagus Risotto<div class="separator" style="clear: both; text-align: center;">
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Today's blog post is inspired by <i>Sapori di Roma</i>, or Flavors of Rome.<br />
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In Fall 2012, my parents spent the semester living in Rome, Italy, while my father taught a course for the Center for Theology and Religious Studies global campus. My birthday happened to fall during their stay, and to commemorate me turning the big 4-0, my mom sent me a care package that would make any cook weep for joy:<br />
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Believe me, I am enjoying every bit of these ingredients. So today, I would like to pay particular attention to the lovely packet in the far right foreground of Risotto. Deliciously creamy arborio rice straight from the mother land, flavored in a packet with bits of garlic and asparagus, aptly labeled: <i>Sapori di Roma</i><br />
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<span style="font-family: Verdana, sans-serif;">Now, I knew I wanted to incorporate some fresh asparagus into the dish, because even though they were from Italy, the little dehydrated bits of "asparagi" that came in the package looked a bit tired.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I decided I would bust out my Le Creuset grill pan and grill some fresh asparagus. Since we don't eat meat in our house, this doesn't get used that often, so it is nice to give it some "love" every now and again.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<h3>
<span style="font-family: Verdana, sans-serif;">
Grilled Asparagus with Lemon</span></h3>
<div>
<span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">1 pound large asparagus, trimmed</span><br />
<span style="font-family: Verdana, sans-serif; letter-spacing: 0.0px;">2-3 tablespoons extra-virgin olive oil</span><br />
<span style="font-family: Verdana, sans-serif; letter-spacing: 0.0px;">3/4 teaspoon coarse salt</span><br />
<span style="font-family: Verdana, sans-serif; letter-spacing: 0.0px;">1/4 teaspoon freshly ground black pepper</span><br />
<span style="font-family: Verdana, sans-serif; letter-spacing: 0.0px;">1/2 teaspoon fresh lemon juice</span><br />
<div style="min-height: 16px;">
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<ul>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Preheat the grill to medium.</span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">In a shallow baking dish, toss the asparagus with the oil to coat. Add the salt, and pepper and toss.</span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Place the asparagus on the grill pan in a single layer, and cook, turning every 5 minutes, until marked and tender, about 15 minutes. </span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Transfer to a cutting board, sprinkle with the lemon juice. </span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Cut into 1 inch bite sized pieces and set aside. </span></li>
</ul>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Now, on to the risotto:</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
Although I have watched it being prepared many times on countless Food Network shows, I have never actually made risotto. But seriously, I knew I was ready. Plus, the Arborio rice straight from the heart of Italy gave me the inspiration to conquer this dish. So here we go:</span><br />
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<h3>
<span style="font-family: Verdana, sans-serif;">
Risotto Agli Asparagi e Limone ~ Lemon Garlic & Asparagus Risotto</span></h3>
<h4>
<span style="font-family: Verdana, sans-serif;">Ingredients<span style="letter-spacing: 0px;">:</span></span></h4>
<div style="margin-left: 36px; text-indent: -36px;">
<span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif;">6 cups vegetable stock</span></span></div>
<div style="margin-left: 36px; text-indent: -36px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1/4 cup olive oil</span></span></div>
<div style="margin-left: 36px; text-indent: -36px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1 small onion, finely chopped</span></span></div>
<div style="margin-left: 36px; text-indent: -36px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1 cup Arborio rice</span></span></div>
<div style="margin-left: 36px; text-indent: -36px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1/2 cup dry white wine</span></span></div>
<div style="margin-left: 36px; text-indent: -36px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1 bunch asparagus, trimmed, grilled, stalks cut into 1-inch pieces</span></span></div>
<div style="margin-left: 36px; text-indent: -36px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1 teaspoon grated lemon zest, plus more for garnish</span></span></div>
<div style="margin-left: 36px; text-indent: -36px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">2 tablespoons fresh lemon juice</span></span></div>
<div style="margin-left: 36px; text-indent: -36px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1/4 cup nutritional yeast, or more to taste - or</span></span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif;">1/2 cup of home made vegan parmesan <span style="font-size: x-small;">(<a href="http://beckystastyplanet.blogspot.com/2013/09/vegan-parmesan-perfect-addition-to-any.html">will post my recipe tomorrow</a>)!</span></span></span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif;">Directions:</span></span></h4>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0px; text-align: left;">1. Bring stock to a simmer in a medium saucepan.</span></div>
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<span style="letter-spacing: 0px; text-align: left;"><span style="font-family: Verdana, sans-serif;">2. Heat 2 tablespoons oil over medium heat in another saucepan. </span></span></div>
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<span style="text-align: left;"><span style="font-family: Verdana, sans-serif;"><span style="letter-spacing: 0px;">3. Cook onion, stirring frequently, until soft, </span>about<span style="letter-spacing: 0px;"> 6 to 7 minutes. </span></span></span></div>
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<span style="letter-spacing: 0px; text-align: left;"><span style="font-family: Verdana, sans-serif;">4. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. </span></span></div>
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<span style="letter-spacing: 0px; text-align: left;"><span style="font-family: Verdana, sans-serif;">5. Add wine; cook, stirring, just until evaporated.</span></span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif;">6. Add 1/2 cup hot stock; cook, stirring, until almost absorbed. </span></span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif;">7. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al </span></span><span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif;">dente, </span></span><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">about 25-30 minutes total (you may not need to add all the stock). </span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif;">8. Add the grilled asparagus with the last addition of stock, reserving about half of </span></span><span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif;">the tops </span></span><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">for garnish.</span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif;">9. Turn off the heat and stir in lemon zest and juice, nutritional yeast or vegan </span></span><span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif;">parmesan, and </span></span><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">remaining 2 tablespoons oil. </span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif;">10. Season with salt and pepper and serve immediately.</span></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/06813038639978225912noreply@blogger.com3tag:blogger.com,1999:blog-3967847792214204274.post-34779476853020362092013-07-31T21:43:00.000-04:002013-08-31T20:44:36.730-04:00Bursting with Summer Sweetness<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuysnJSbJGcKmUoyae0QqVgxTDPR4N38CqNYRSTCzKJyDG634rxdW7IofVg4zBL1_GSH5q9AeWxvWSZPy5LKBSfW7Bk80rNn3_EYBrj_NNnx7n2c7_jn3Eb6Zbeu8cGdCT2N0l5J-_NxWX/s640/blogger-image-84647939.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuysnJSbJGcKmUoyae0QqVgxTDPR4N38CqNYRSTCzKJyDG634rxdW7IofVg4zBL1_GSH5q9AeWxvWSZPy5LKBSfW7Bk80rNn3_EYBrj_NNnx7n2c7_jn3Eb6Zbeu8cGdCT2N0l5J-_NxWX/s640/blogger-image-84647939.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><a href="http://www.schartnerfarms.com/">Shartner Farm</a>, here in Exeter, RI has "Pick your own Blueberries" during the Summer months. Aren't they just beautiful?! And they taste utterly fantastic. I see a pie in my future, or maybe a Blueberry Buckle Cake from <a href="http://www.theppk.com/books/vegan-pie-in-the-sky/">Vegan Pie in the Sky</a>!</span></div>
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<span style="font-family: Verdana, sans-serif;">For the moment, a breakfast smoothie will have to do...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9VWllDU2vlkOSRktBSBN7v0OcNoU3bkYKpgcDsMpDvJD_V9tVyn5CfLHpLSo75Q0UtP0z3U0EkHPRIPMfjGs7NmuCwyN7sZIAXeASZcbToPFzgYSWAll0rDNfkdXqaPHMDiSiWFxhV8xO/s640/blogger-image--570858052.jpg" imageanchor="1" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9VWllDU2vlkOSRktBSBN7v0OcNoU3bkYKpgcDsMpDvJD_V9tVyn5CfLHpLSo75Q0UtP0z3U0EkHPRIPMfjGs7NmuCwyN7sZIAXeASZcbToPFzgYSWAll0rDNfkdXqaPHMDiSiWFxhV8xO/s640/blogger-image--570858052.jpg" /></a></div>
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<b><span style="font-family: Verdana, sans-serif;">Blueberry Peach Summer Fruit Smoothie</span></b></div>
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<i><span style="font-family: Verdana, sans-serif;">(For two)</span></i></div>
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<span style="font-family: Verdana, sans-serif;">2 1/2 cups fresh blueberries</span></div>
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<span style="font-family: Verdana, sans-serif;">2 ripe peaches, sliced</span></div>
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<span style="font-family: Verdana, sans-serif;">2 bananas (1 of mine was frozen)</span></div>
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<span style="font-family: Verdana, sans-serif;">1-1/2 cups unsweetened soy or almond milk</span></div>
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<span style="font-family: Verdana, sans-serif;">1-2 kale leaves</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tbsp chia seeds</span></div>
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<span style="font-family: Verdana, sans-serif;">Combine fruit, kale and milk in a blender and process until smooth and kale leaves are blended.</span></div>
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<span style="font-family: Verdana, sans-serif;">Add chia seeds and blend one more time.</span></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy your Purple-y goodness!! ;)))</span></div>
Anonymoushttp://www.blogger.com/profile/06813038639978225912noreply@blogger.com0tag:blogger.com,1999:blog-3967847792214204274.post-16435781245219320612013-07-13T12:52:00.000-04:002013-07-13T12:52:53.731-04:00Classic Tabbouleh - An Atypical Salad for the 4th of July<div class="separator" style="clear: both; text-align: center;">
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<a href="https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-ash4/1003134_562039823834280_898746052_n.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-ash4/1003134_562039823834280_898746052_n.png" /></a></div>
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"Because nothing screams 'Fourth of July' like a big bowl of fresh, Middle Eastern parsley and grain salad..."<span style="font-size: x-small;"> <i>~My co-worker's reaction when I told her what I was planning to bring to a Fourth of July cookout.</i></span><br />
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But, I did not let that discourage me. While the rest of America was feasting of burgers, dogs, pulled pork and sausages, I had something else in mind. I was asked to bring something fresh and healthy to L's co-worker's family cook-out, to balance out meat-centric fare that was going to be served. L mentioned something along the lines of a grain salad, so I thought this would be a great choice.<br />
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<a href="http://rebekahreid.smugmug.com/Food/Vegan-Cooking-Adventures-Main/12471017_TGmqVw#!i=933868423&k=44MghFh&lb=1&s=A" title="Tabbouleh"><img alt="Tabbouleh" src="http://rebekahreid.smugmug.com/Food/Vegan-Cooking-Adventures-Main/i-44MghFh/0/M/DSCF1206-M.jpg" title="Tabbouleh" /></a><br />
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Several years ago, I attended a Vegetarian Cooking class over at Johnson & Wales University Culinary School. This Classic Tabbouleh recipe was one of my hands-down favorites of the day. I have never made Tabbouleh any other way since. For this batch, I decided to add a 28 oz can of chickpeas, which I roasted for about 25-30 minutes with some olive oil and Greek rub (oregano, garlic, salt, pepper and lemon peel).<br />
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<span style="letter-spacing: 0px;">Classic Tabbouleh</span></div>
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<span style="letter-spacing: 0px;">Total Time: 30 mins</span></div>
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<span style="letter-spacing: 0px;">Prep Time: 15 mins</span></div>
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<span style="letter-spacing: 0px;">Cook Time: 15 mins</span></div>
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<span style="font-size: 13px; letter-spacing: 0px;">Serves 10 </span></div>
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<span style="letter-spacing: 0px;">1 1/2 cups bulgur wheat</span></div>
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<span style="letter-spacing: 0px;">4 tablespoons extra virgin olive oil</span></div>
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<span style="letter-spacing: 0px;">3 cups vegetable stock, boiling</span></div>
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<span style="letter-spacing: 0px;">1/2 cup scallion, chopped</span></div>
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<span style="letter-spacing: 0px;">3 garlic cloves, minced</span></div>
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<span style="letter-spacing: 0px;">3 cups flat leaf parsley, chopped</span></div>
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<span style="letter-spacing: 0px;">3/4 cup mint leaf, chopped</span></div>
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<span style="letter-spacing: 0px;">4 tomatoes, diced</span></div>
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<span style="letter-spacing: 0px;">1 seedless European cucumber, diced</span></div>
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<span style="letter-spacing: 0px;">1/4 cup lemon juice</span></div>
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<span style="letter-spacing: 0px;">salt & pepper, to taste</span></div>
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<span style="letter-spacing: 0px;"><b>Directions:</b></span></div>
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<span style="letter-spacing: 0px;">1. Mix bulgar wheat and 1 tbsp olive oil in a bowl.</span></div>
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<span style="letter-spacing: 0px;">2. Pour boiling stock over, cover and let stand for 15-20 minutes, or until tender.</span></div>
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<span style="letter-spacing: 0px;">3. Not all broth will be absorbed, so please drain bulgur well in a strainer.</span></div>
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<span style="letter-spacing: 0px;">4. Toss rehydrated bulgar with remaining ingredients and remaining olive oil.</span></div>
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<span style="letter-spacing: 0px;">5. Add salt and pepper to taste, and refrigerate until ready to serve.</span></div>
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<span style="color: #333233; letter-spacing: 0px;">The results: A big hit, and both the host and her good </span><span style="color: #333233;">friend asked to take home leftovers, something that always makes me smile!</span><br />
<span style="color: #333233;"><br /></span><span style="color: #333233;">And there was even enough for lunch the next day!</span><br />
<span style="color: #333233;"><br /></span><a href="http://rebekahreid.smugmug.com/Food/Food-Blog-Photos/15731442_FQ2nBZ#!i=2618080694&k=HK7Qn54&lb=1&s=A" title="Photo & Video Sharing by SmugMug"><img alt="Photo & Video Sharing by SmugMug" src="http://rebekahreid.smugmug.com/Food/Food-Blog-Photos/i-HK7Qn54/0/M/smugshot_1202025-M.jpg" title="Photo & Video Sharing by SmugMug" /></a><br />
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<br />Anonymoushttp://www.blogger.com/profile/06813038639978225912noreply@blogger.com1tag:blogger.com,1999:blog-3967847792214204274.post-28604652382678924052013-06-09T19:40:00.000-04:002013-12-15T10:09:13.795-05:00Blueberry Banana Green Smoothie (with a shot of Chia)<div class="separator" style="clear: both;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNmIB69AVT04QLmdAnaJwggcE0Y6ryzA8BRDt9CMo-kVQkpu6IL-ojMdo6Xrkx7ierW_AtN33YCi7c8Do1l7gzCf97ulnTExM6mnh85sHcRW3XlJQNkcvC9A0sr4UwE21aZTzqVA_3ESBX/s640/blogger-image--655169865.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNmIB69AVT04QLmdAnaJwggcE0Y6ryzA8BRDt9CMo-kVQkpu6IL-ojMdo6Xrkx7ierW_AtN33YCi7c8Do1l7gzCf97ulnTExM6mnh85sHcRW3XlJQNkcvC9A0sr4UwE21aZTzqVA_3ESBX/s640/blogger-image--655169865.jpg" /></a></div>
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This week, organic blueberries were on sale, so I took full advantage and bought two pints. My plan to make blueberry buckwheat pancakes with some of them never came to pass, so I made up some luscious fruit smoothies for breakfast instead.</div>
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Here we have:</div>
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2 cups unsweetened almond milk</div>
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1 large banana, frozen</div>
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3/4 cup organic blueberries</div>
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1 1/2 cups baby spinach</div>
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1 package of chia shots*, from my Vida Vega Con swag bag!</div>
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*ice cubes, if you like it extra cold</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5TaFMZICYbeW0y5fjPgUFvYphKes9uYxgnrlijOVdTSUN_ch9gucyM-RHFtXtGnFCiUiJxc3ginFORwtttt_vilR8bbNFw2MDHGmTb5C0Y-G32CYwhXZNOBD9K8ulNwDwdwXfAGmOWrxk/s640/blogger-image--1889639628.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5TaFMZICYbeW0y5fjPgUFvYphKes9uYxgnrlijOVdTSUN_ch9gucyM-RHFtXtGnFCiUiJxc3ginFORwtttt_vilR8bbNFw2MDHGmTb5C0Y-G32CYwhXZNOBD9K8ulNwDwdwXfAGmOWrxk/s320/blogger-image--1889639628.jpg" width="229" /></a></div>
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*What's nice about chia seeds is that they pack all the omega 3s, fiber and protein of flax seeds, but they do NOT have to be fully ground in order to digest or reap the nutritional benefits. So these cute little packs are great for on the go to add into yogurt or salads, too.</div>
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Add ingredients to your blender and blend until smooth and creamy. This makes a fantastic breakfast on the go. And, considering the blueberries have now doubled in price, this was a nice treat while it lasted! ^_^</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8SLMuO-ROqdPBzPQZkhKt5ujbekdx_HSnXS1GYh0WSIOmmftaHc0zCIi6-VDEyHGu1ZG5alJom11TNq9AYfsOuhPyTpmxVT_mJGKEVInADFUrmP8Ez8Y3zpcuJamHJaOaz0CftxqXj9zA/s640/blogger-image--2060085577.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8SLMuO-ROqdPBzPQZkhKt5ujbekdx_HSnXS1GYh0WSIOmmftaHc0zCIi6-VDEyHGu1ZG5alJom11TNq9AYfsOuhPyTpmxVT_mJGKEVInADFUrmP8Ez8Y3zpcuJamHJaOaz0CftxqXj9zA/s640/blogger-image--2060085577.jpg" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/06813038639978225912noreply@blogger.com0tag:blogger.com,1999:blog-3967847792214204274.post-75068446596480450302013-06-06T13:08:00.000-04:002013-12-14T19:32:42.043-05:00Millet Salad with Carrots and Kale<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
So, I went a little overboard with the free samples from <a href="http://www.bobsredmill.com/">Bob's Red Mill</a> at <a href="http://vidavegancon.com/">Vida Vegan Con 2013</a>, and have now found myself overrun with MILLET (which is not necessarily a bad thing)!</div>
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As part of the new packaging on their <a href="http://www.bobsredmill.com/grainsofdiscovery/">Grains of Discovery</a> series, the lovely representative from Bob's Red Mill was armed and ready with simple size packets of several unique and interesting ancient grains which have nourished many of the world's civilizations since the dawn of time. Some were quite familiar to me such as quinoa and farro, others like amaranth and kamut, were not. Millet I <em>had</em> heard of, but had never cooked with it before now.</div>
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<a href="http://www.bobsredmill.com/images/badges/Discover-Millet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://www.bobsredmill.com/images/badges/Discover-Millet.jpg" width="190" yya="true" /></a></div>
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For those of you unfamiliar with millet, it look like quinoa's cousin, tiny pellets without the quinoa "tail". You might also recognize it as the #1 ingredient in most bird seeds... (I kept that part to myself, as this might be a tough sell for my better-half). I have read that millet is highly nutritious, expands quite a bit when cooking, and has the tendency to become mushy if overcooked. <br />
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<a href="http://www.historyforkids.org/learn/africa/food/pictures/millet.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.historyforkids.org/learn/africa/food/pictures/millet.gif" yya="true" /></a></div>
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So what to make with this "rediscovered" ancient grain...</div>
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One of my favorite talks at Vida Vegan con was <a href="http://veganlatina.com/">Terry Hope Romero's</a> <em><strong>Recipe Creation and Testing,</strong></em> where Terry discussed, in depth, her recipe development process. One of her tips was to let yourself be inspired by food and food trends, and not just VEGAN food trends. She takes inspiration from Sauveur, Bon Appetite and the Washington Post, publications not know for vegetarian or even vegan dishes. So instead of typing my usual: "MILLET RECIPES VEGAN" into Google, I left the 'vegan' out, and found this:</div>
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<a href="http://www.nytimes.com/2013/01/16/health/warm-millet-carrot-and-kale-salad-recipes-for-health.html?_r=0">Warm Millet, Carrot and Kale Salad With Curry-Scented Dressing</a></div>
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-from the New York Times Website. <br />
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With a little tweaking I came up with this adaptation, which I veganized, and added some ingredients I had on hand</div>
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Millet, Carrot & Kale Salad</h4>
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12 kale leaves, stemmed and washed thoroughly </div>
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Salt to taste </div>
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2 teaspoons extra virgin olive oil </div>
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1/2 cup millet </div>
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1 cup vegetable broth</div>
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1-2 tsp Tandoori Seasoning (Penzey's)</div>
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2 tsp extra virgin olive oil </div>
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1/2 pound carrots, peeled halved and thinly sliced<br />
1/4 cup pickled red peppers (leftover from Indian take away)</div>
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1/2 cup chopped cilantro </div>
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1 TBSP <strike>nigella seeds</strike> sesame seeds, toasted, plus onion powder to taste</div>
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For the Dressing: </div>
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2 TBSP fresh lemon juice </div>
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2 TBSP seasoned rice vinegar </div>
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1 tsp sweet curry powder (Penzey's) </div>
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Salt and freshly ground pepper, to taste </div>
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2-3 TBSP extra virgin olive oil </div>
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1/4 cup <strike>buttermilk</strike> sunflower milk, plus 1 T Tofutti Sour cream</div>
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Now because I was making this on a weeknight, I decided to skip the kale prep. TWO ways from the original recipe, and just go for blanched (or in my case, steamed) kale. Chop kale leaves into strips and steam for about 5 minutes until bright and vibrant green. Rinse in a colander under cold water and set aside, drain and squeeze out excess water. Kale can be chopped a bit more, at this point (especially nice if you have a kale hater in your house like I do)!</div>
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Heat 2 teaspoons of oil over medium-high heat in a heavy 2- or 3-quart saucepan. Add the millet and Tandoori seasoning and toast, stirring, until it begins to smell fragrant and toasty, 3 to 5 minutes. Add 1 cup of vegetable broth and salt to taste, and bring back to a boil. Reduce the heat to low, cover and simmer 25 to 30 minutes, until the liquid in the saucepan has evaporated and the grains are fluffy. Turn off the heat and let sit for 10 to 15 minutes. At this point I also added the sliced carrots and my leftover pickled red peppers from Indian takeaway the previous night.</div>
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Whisk the dressing ingredients together in a measuring cup. At this point, the original recipe had suggested reheating the whole mixture with the dressing in a skillet, but I thought it was just warm enough. Add the chopped kale to the millet and carrots, add dressing (I only used about 3/4 of the dressing) then stir to combine. Mix in the sesame seeds and chopped cilantro, (I like to save a bit of each to top the final salad) and serve!</div>
Anonymoushttp://www.blogger.com/profile/06813038639978225912noreply@blogger.com1tag:blogger.com,1999:blog-3967847792214204274.post-29764577283193335162013-06-03T17:52:00.000-04:002014-02-18T18:05:30.150-05:00Veganize This PDX-Style - The Greatest American "Gyro"<div class="separator" style="clear: both;">
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I must say, the sheer abundance of amazing vegan food in the city of Portland is quite impressive. I'd even go as far as to say it is mind-blowing. <span style="font-family: Times, Times New Roman, serif;">I had the pleasure of having two very distinct sandwiches that are predominantly animal based, Gyro Pocket and Crab Cake, and I have to say, I'd stack these vegan versions against the real thing any day. </span><br />
<span style="font-family: Times;"></span><span style="font-family: Times, Times New Roman, serif;"><br /></span><span style="font-family: Times, Times New Roman, serif;">Let's begin with my night out at The White Owl Social Club.</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><br /></span><span style="font-family: Times, Times New Roman, serif;">This funky, hip new place in town is just over on the East side of the river and was easily found by bus. It was still raining that evening, so I tucked my hair up under my hoodie and headed out! The "Unofficial" Meet & Greet for Vida Vegan con began at 3:30 and because I had basically skipped lunch in favor of coffee and Voodoo Doughnuts, I was ready for a bite to eat. I walked in, and saw the "special" board with some sort of Pineapple Mango Rum Punch cocktail (YUM), and "The Greatest American Gyro" made with Greek spiced seitan strips and vegan tzaziki. <em>Whaaat?!?</em> I was sold. I usually "falafel-it" when I go to Mediterranean sandwich places (East Side Pockets) but, my other-half has had many a GYRO, and I was curious what a vegan version would be like! </span><br />
<span style="font-family: Times, Times New Roman, serif;">Well, let me tell you, this did not disappoint, and the fries kicked butt, too</span><br />
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<span style="font-family: Times, Times New Roman, serif;">One of the not-so-exciting things about going to a conference like this, with out knowing a single person, is walking into an event such as a "meet-and-greet" wondering if anyone will talk to you... I was fortunate enough to bump into a familiar "online" face right away: my blogger buddy Jojo, aka <a href="http://veganinbrighton.blogspot.com/">Vegan in Brighton</a></span><span style="font-family: Times, Times New Roman, serif;">, and her lovely pal from down-under, Mandi, aka the Bookish Manicurist. Now we are all <a href="http://instagram.com/becky_r">Instagram</a> buddies, and can keep up with what we are doing, eating, cooking, traveling to, and painting (nails, that is).</span></div>
Anonymoushttp://www.blogger.com/profile/06813038639978225912noreply@blogger.com0tag:blogger.com,1999:blog-3967847792214204274.post-30549251425194553992013-06-02T21:54:00.000-04:002013-12-09T13:30:11.138-05:00First time in Portland for Vida Vegan Con!<div class="separator" style="clear: both; text-align: center;">
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Portland, Oregon. A city most vegans only dream about. Where nutritional yeast is sprinkled liberally on everything, (even sushi), where seitan hot wings and vegan ranch adorn the menu of most pubs and bars, and where vegan doughnuts can be found 24-hours a day, and melt in your mouth like some magical spell.</div>
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It is here we set the stage for the second annual <a href="http://vidavegancon.com/">Vida Vegan Con</a>, Vegan Lifestyle and Blogger conference. A place where vegans from around the globe come to meet, greet, and devour all the fabulous vegan food the city of Portland has to offer. Oh, and attend some pretty kick @$$ classes and seminars, too! When the announcement was made that the 2013 conference was going to be held in May, rather than the end of August, I jumped at the change to purchase my ticket. I would be traveling alone, and I had never met a single person going to the event (not in real life, anyway), but I was so thrilled to see the conference being held at a time that wasn't my black-out time at work, that I jumped at the chance to go this year. <i>So, if the powers that be read this, here is one enthusiastic blogger's vote to NOT have the next conference during the last week of August!</i></div>
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Now, because it takes almost an entire day to fly to Portland from the East Coast, I decided to give myself an extra day on either end of the conference. I flew in to LAX on Wednesday, and got to Portland late Wednesday night. I wanted to have the better part of Thursday free to go explore the sites of the city. I was sad to see it was pouring rain when I landed, but that did not get me down. Armed with my trusty iPhone app, <a href="http://pdxbus.teleportaloo.org/">PDX Bus</a>, I went from train, to bus, to motel in about 50 minutes, where I promptly crashed after a long day of travel.<br />
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Day 1.</h4>
Thursday morning, I awoke with doughnuts on my mind. It was still raining, so I hopped on the bus, which brought me about a block away from <a href="http://voodoodoughnut.com/">Voodoo Doughnuts</a>!<br />
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Now it's been a while since I've even<i> had</i> a doughnut, so I was eagerly anticipating this monumentus occasion! There was a minimal line (which I hear, is RARE). The lines at Voodoo Doughnut have been known the snake right out the door, and there were ropes where customers should form a line just to prove it. </div>
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I entered and was blown away by the atmosphere and decor, and eclectic explosion of crazy pink fun!</div>
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So, if a vegan gal is to choose only ONE of all the fabulous vegan doughnuts on the <i><b>"This Level is All Vegan"</b></i> display, I would go head-first, balls to the walls with this glorious item below. <br />
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Behold, The Dirty Old Bastard:<br />
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This is a raised yeast doughnut with chocolate frosting, Oreos, and peanut butter. (Whoa!) I must say, I have never in my LIFE tasted any sort of vegan baked good that even <i>compared</i> the this. The doughnut itself was light and airy, yet rich and decadent. It literally melted in my mouth. And the toppings... chocolate, OREO, drizzled with peanut butter... I can't even... It honestly took me about an <i>hour</i> to get through half of this monster, and I enjoyed every, over-the-top, delicious bite.<br />
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Rewind a bit: There was no indoor seating in Voodoo Doughnuts, so I quickly paid for my treat, (cash only, please), carefully slipped my doughnut into my bag, and went out in search for a warm dry place to sit and partake of my breakfast.<br />
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A few doors down was <a href="http://stumptowncoffee.com/">Stumptown Coffee Roasters</a>, which, I had never heard of, despite being an avid coffee drinker (go figure?!?)<br />
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This is my poor excuse of a panoramic shot of this cool, sleek and modern coffee shop.</div>
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I really loved the exposed brick as well as the super long service counter. And, here is the perfect accompaniment to my Voodoo Doughnut. A perfectly topped soy double latte:<br />
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I'm already enjoying every moment of this trip, and it's only Day 1! ^_^</div>
Anonymoushttp://www.blogger.com/profile/06813038639978225912noreply@blogger.com3tag:blogger.com,1999:blog-3967847792214204274.post-61935279626565358222013-02-25T20:24:00.000-05:002013-09-08T17:04:17.009-04:00The Best Vegan Cornbread<div class="separator" style="clear: both; text-align: center;">
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<i><span style="font-family: Verdana, sans-serif;">No, seriously...</span></i></h4>
<span style="font-family: Verdana, sans-serif;">My quest for the perfect vegan cornbread has ended! This simple, no frills recipe has single handedly beat out all other cornbread recipes I've tried to date. It is fantastic! </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I want to thank <a href="http://share.food.com/community/Vino-Girl/style.esi?member_id=43642">Chef Vino Girl</a> over at Food.com for posting it. I see she received it in an email from Cooks Illustrated, developepd by an 11-year old girl. Apparently, the Blue Ribbon Cornbread winner that year was a VEGAN recipe, too. Even better!</span><br />
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<strong><span style="font-family: Verdana, sans-serif;">VEGAN CORNBREAD</span></strong><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">(Recipe with nutritional info. can be found<a href="http://www.food.com/recipe/vegan-cornbread-115929"> here</a>)</span><br />
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0px;"><b>Ingredients:</b></span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">2 tablespoons ground flax seeds</span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">6 tablespoons water</span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">1 cup all-purpose flour</span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">1 cup cornmeal</span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">1/4 cup sugar</span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">4 teaspoons baking powder</span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">3/4 teaspoon table salt</span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">1 cup almond milk, unsweetened</span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">1/4 cup canola oil</span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">*1/2 tsp butter extract, just for something special (optional)</span><br />
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0px;"><b>
Directions:</b></span><br />
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<li><span style="font-family: Verdana, sans-serif;"><span style="letter-spacing: 0px;">Preheat oven to 425 and spray an 8" round or square baking pan with nonstick cooking spray</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="letter-spacing: 0px;">Mix the ground flax and water in a small microwave safe dish, and microwave for 30 second intervals, then whisk until thick </span><span style="letter-spacing: 0px;">~OR~ </span><em><span style="letter-spacing: 0px;">(Original Directions): Bring the water to a boil in a small saucepan. </span><span style="letter-spacing: 0px;">Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. </span></em><span style="letter-spacing: 0px;"><em>Set aside. </em></span><em style="letter-spacing: 0px;">*</em><span style="letter-spacing: 0px;">I was a bum, and didn't want to dirty the extra pan</span></span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.</span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. </span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Mix just until smooth (do not overmix.)</span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Pour mixture into prepared baking pan and bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.</span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.</span></li>
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<span style="font-family: Verdana, sans-serif;">One taste, and you will see exactly why this recipe is a Blue Ribbon winner. Try it out, and let me know if you think so, too! ^_^ </span></div>
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Anonymoushttp://www.blogger.com/profile/06813038639978225912noreply@blogger.com3