tag:blogger.com,1999:blog-69169030943724219202024-03-05T09:33:40.594-08:00BANKRUPT VEGANPlant-based recipes that are easy on the wallet.Unknownnoreply@blogger.comBlogger187125tag:blogger.com,1999:blog-6916903094372421920.post-34127305519118114622018-05-23T20:14:00.000-07:002018-05-24T05:31:49.350-07:00The Vegan Hunter......Uses Every Part of the Lemon!<br />
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: xx-small;">(Copyright: The Far Side, Gary Larson)</span></i></td></tr>
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I have lately been buying bags of lemons and limes, instead of getting pre-made lemon and lime juice, because Trader Joe's has organic bagfuls for cheap and I like to avoid the preservatives that come in the pre-made stuff.<br />
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But I must admit, I am guilty of throwing away mushy, un-used citrus after a time, and I am leaning into that no-waste lifestyle all the kids have been talking about. With that in mind, I started wondering if I could freeze lemon bits - you know, after I've butchered the lemon. (Sorry, I couldn't resist.) It turns out, you absolutely CAN use that whole lemon, without wasting a single bit!<br />
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To start, zest your lemons. I use a little handheld zester (pictured), which gives me a decent wrist workout, but you can use a micro-plane if you have one. Go wild and zest them all. It's tedious business so listen to podcasts while doing it or you will get really bored. I recommend <i><a href="http://hellofromthemagictavern.com/" target="_blank">Hello From the Magic Tavern</a>.</i><br />
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<tr><td class="tr-caption" style="text-align: center;"><i>I zested limes too. Ain't they cute?<br />
(Please ignore the funky zest chunks on my fingers.)</i></td></tr>
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Next you will place those zesty li'l strips into a freezer safe container and freeze 'em. I am using an old glass jelly jar (pictured above) because baggies are for chumps. Less waste, y'all!<br />
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Once you've got your li'l zesties chillin' (my rap name is now officially MC Li'l Zesty!) you can move on to the juicing phase of our homesteading project. You want to roll those babies on your countertop with the palm and heel of your hand to release all the juices and oils. Trust me, it makes them easier to juice, the juice tastes better, AND you get <i>more</i> juice! Once you've gotten them good and relaxed with your countertop massage, you can cut them into halves and start squeezing. Here is the set up I like to use...<br />
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It's just a couple of mesh strainers over a big 4C measuring cup. You can use any method you want. If you're super cool, you can do that hand-squeeze thing that chefs do. Or you can do it like Chef Gina Galvez does in the following video. This looks great, but believe it or not, I do not own a pair of tongs! That's so dumb, right?! I need to get some.<br />
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<iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="215" src="https://www.youtube.com/embed/HKig5gqJCik" width="460"></iframe></center>
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Once you've got your juice collected, measure it out by teaspoonfuls into an ice tray of some sort. I am using a little tray that some mango mochi from Trader Joe's came in. It's perfect for this!<br />
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You'll never guess what comes next... go ahead, guess... I'll wait... You freeze it, guys! Once frozen grab another old jelly jar to store your lemony nuggets in. And the next time you need lemon or lime zests or juice for a recipe you just grab one! It's so great!<br />
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But, wait, we're not done. You'll be left with a bunch of wonderful-smelling citrus rinds. Don't throw them away! If you don't have a garbage disposal, you can compost them. If you DO have a garbage disposal, I've got a real treat for you. Cut them up into smaller pieces. You don't have to be neat about it. Just half the halves and maybe do a couple more rough chops to break them up. Then layer them into your disposal with ice cubes. Like, do a handful of rinds then a couple of cubes, then some more rinds, then a couple more cubes, etc. Turn the water on cool and let the disposal rip. The ice will freeze the grease that's on your disposal blades, the oil from the rinds will help sweep it off, and the chunkiness of the rinds will carry the yuck right down to disposal nirvana. Your disposal will be clean and it will smell great!<br />
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Congratulations you! You bought a bag of lemons and not a single one of them went into the trash. No go make lemonade and hummus!<br />
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P.S. If you need to go buy a zester or something, can you use my Amazon link? Just click the little Amazon box below. It won't cost you any more $$, <i>and</i> I'll get a little kickback. Thanks!<br />
<iframe border="0" frameborder="0" height="125" marginwidth="0" scrolling="no" src="//rcm-na.amazon-adsystem.com/e/cm?o=1&p=21&l=ur1&category=kitchen&banner=04AP3HD9S2FXVPKW4182&f=ifr&linkID=c6b7a3d38dd70255dcd547ad23ad8ff4&t=wintwrit-20&tracking_id=wintwrit-20" style="border: none;" width="125"></iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6916903094372421920.post-78138346554927728222017-04-03T11:16:00.000-07:002017-04-03T11:16:01.142-07:00Quick and Easy Tropical Sorbet<div class="separator" style="clear: both; text-align: center;">
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The story behind this homemade sorbet is fresh in my memory because:<br />
a) it's short, and<br />
b) it literally just happened twenty minutes ago.<br />
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My daughter was coming into the house, after playing outside for a while, and she banged her top lip on the metal door, giving it a little scrape and making it swell up. So, I told her I'd make her something cold to help the swelling go down. I thought I would whip up a smoothie real quick, but my blender was in the dishwasher getting hosed down. However, my food processor <i>was</i> clean and available! So, I swirled together a bunch of stuff that I found in my freezer and fridge and made a sorbet, not certain how it was going to turn out. But you know what? IT WAS DELICIOUS! I thought I'd hop onto the blog and share it with you guys before I forgot what I put in it - it's perfect for a cooling spring and summer pick-me-up. I put the leftover sorbet in popsicle molds. Can't wait to try those too!<br />
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This makes a lot, so halve the amounts if you don't want more sorbet than two to four people can eat in one sitting. Also, I'm just kind of memory-eyeballing the amounts here. I did not measure this. I just tossed stuff into the food processor and hoped for the best. It's just how I like to live my life.<br />
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1 cup frozen pineapple chunks<br />
1 cup frozen peach slices<br />
1 cup frozen nectarine slices<br />
1 cup frozen strawberries<br />
1 cup frozen mango chunks<br />
1 cup ruby red grapefruit juice<br />
3 tablespoons agave or maple syrup, or more to taste<br />
1/2 - 1 cup non-dairy milk, to taste<br />
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<ul>
<li>Put everything except the milk into a large (I think mine is a 4-quart) food processor and start spinning on high. Gradually drizzle in the milk, just a few tablespoons at a time, to thin out the mixture to your desired consistency. </li>
<li>Serve it up and enjoy!</li>
</ul>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6916903094372421920.post-23085557577015394532017-03-28T11:17:00.000-07:002017-03-28T11:17:57.182-07:00Red Lentil and Quinoa Slow-Cooker Chili<div style="text-align: justify;">
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Heya! It's a been long time, sorry about that. I've been homeschooling my eight-year-old and it takes up a LOT of time. But I'm going to <i>[try real hard to]</i> get better about scheduling blogging time for myself so I can get back into the game. I also haven't been blogging much because I haven't really had the time to get into the kitchen and create new recipes. I've mostly just been cooking out of cookbooks and/or buying ready-made food, which is never as good as fresh, but sometimes your allergies are really awful and you're too tired to pan-fry some friggin' tofu or whatever. But the other day I had a little burst of energy and some ingredients on hand to make this chili from lentils and quinoa and, man it turned out great! So, I definitely wanted to share it with you. Give it a try - it's so easy, it makes a ton, and it's super healthy. Read on for details!<br />
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<span style="color: #0b5394;">1 yellow onion, diced (save half to use as garnish, if you like)</span></div>
<span style="color: #0b5394;">4 cloves garlic, minced</span><br />
<span style="color: #0b5394;">1 red bell pepper, diced with seeds removed</span><br />
<span style="color: #0b5394;">1/2 cup quinoa, rinsed and drained but uncooked</span><br />
<span style="color: #0b5394;">1 cup split red lentils, uncooked</span><br />
<span style="color: #0b5394;">1 15-ounce can kidney beans, rinsed and drained</span><br />
<span style="color: #0b5394;">1 28-ounce can crushed plum tomatoes</span><br />
<span style="color: #0b5394;">1 package of vegetarian "meat" crumbles (optional, but adds nice texture)</span><br />
<span style="color: #0b5394;">2-4 cups vegetable stock, depending on the consistency you prefer</span><br />
<span style="color: #0b5394;">3 tablespoons tomato paste</span><br />
<span style="color: #0b5394;">.5 to 1 tsp salt, to taste</span><br />
<span style="color: #0b5394;">.5 teaspoon cumin</span><br />
<span style="color: #0b5394;">.5 teaspoon smoked paprika</span><br />
<span style="color: #0b5394;">1 bay leaf (optional but calms the farts, or so they say)</span><br />
<span style="color: #0b5394;">handful cilantro, chopped (optional, for garnish)</span><br />
<span style="color: #0b5394;">hot sauce (optional, for garnish)</span><br />
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<ul>
<li><span style="color: #0b5394;">It really could not be simpler. Just toss all of the prepped ingredients into your slow cooker, cook on high for about 4 to 6 hours (or more, if needed). Give it a stir maybe once an hour or so, if you're home to do that. If not, don't sweat it.</span></li>
<li><span style="color: #0b5394;">Ladle into serving bowls and top with onion, cilantro and hot sauce. I think some fresh avocado would be nice on this too, but I didn't have any. Boo.</span></li>
<li><span style="color: #0b5394;">Enjoy!</span></li>
</ul>
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Before I go, I want to share some photos with you of my most recent trip to our town's most popular (okay, <i>only)</i> vegan restaurant, <a href="http://www.spiraldiner.com/" target="_blank">Spiral Diner</a>. It's been a while since I've visited, because it's kind of 'spensive, but it was every bit as good as it was when I started going there the first year they opened, which feels like about a million years ago. Check out this grub, y'all.</div>
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<tr><td class="tr-caption" style="text-align: center;">Nachos Supremo</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Hot Potato Grilled Cheese Sandwich <br />It was basically a smushed baked potato with all the trimmings grilled into a sandwich, and it was amazing!!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw2fBr17stX48rohYc_lnvjEZcxsitZ2QXGshImGjZUfTp_U0brXR2MovAq8QxsUJaKDch3KUoMxI43TkGOPb-pwoCQXwZneWnSuMFKx7wZKZtjELi973cDFjNWmLeHllUqwKEVHgE6jAa/s1600/IMG_0301.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw2fBr17stX48rohYc_lnvjEZcxsitZ2QXGshImGjZUfTp_U0brXR2MovAq8QxsUJaKDch3KUoMxI43TkGOPb-pwoCQXwZneWnSuMFKx7wZKZtjELi973cDFjNWmLeHllUqwKEVHgE6jAa/s400/IMG_0301.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">S'ketti and Meatballs with Garlic Toast</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs49ss7TBm0Vw3mx3ar-W_-T6kfV95B5rTjy6-0fHe21uC7x4_mWJxLManX7nyU7t88viONsib8glKMM2VHBIOhwredtZ1bmdS7MY9E2iii55zgTsza6s_unIWV_YKHmRfJjKktH6DlkZz/s1600/IMG_0302.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs49ss7TBm0Vw3mx3ar-W_-T6kfV95B5rTjy6-0fHe21uC7x4_mWJxLManX7nyU7t88viONsib8glKMM2VHBIOhwredtZ1bmdS7MY9E2iii55zgTsza6s_unIWV_YKHmRfJjKktH6DlkZz/s400/IMG_0302.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I bought one of these super cute mugs too!<br />Is it just my imagination or is that tiny triangle a derivative of the TriForce?<br />(Only fellow nerds will know what I'm talking about.)</td></tr>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6916903094372421920.post-58407464679863001882016-10-03T15:25:00.000-07:002016-11-07T17:33:14.254-08:00Banana Walnut (or Choc Chip) Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.amazon.com/gp/product/0990627217/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0990627217&linkCode=as2&tag=wintwrit-20&linkId=c4b839c6c4ba5c49e04210a2b604cd2e" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&MarketPlace=US&ASIN=0990627217&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL250_&tag=wintwrit-20" width="160" /></a></div>
<img alt="" border="0" height="1" src="//ir-na.amazon-adsystem.com/e/ir?t=wintwrit-20&l=am2&o=1&a=0990627217" style="border: none !important; margin: 0px !important;" width="1" /><br />
I'm sorry I haven't posted in a while, but I've started homeschooling my kiddo and that is keeping me <i>very</i> busy! Gone are the days of solitude where I can clean house for a while and then cook and blog while the washer is running. But, that's okay, I love homeschooling and so does my daughter! But I'll still post when I can. In the meantime, I picked up a new-to-me cookbook called <a href="https://www.amazon.com/gp/product/0990627217/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0990627217&linkCode=as2&tag=wintwrit-20&linkId=2f96213502fbd311c93b622ce8ed0201">The 30-Day Vegan Challenge</a><img alt="" border="0" height="1" src="//ir-na.amazon-adsystem.com/e/ir?t=wintwrit-20&l=am2&o=1&a=0990627217" style="border: none !important; margin: 0px !important;" width="1" /> by Colleen Patrick-Goudreau (whose podcast,<i> Joyful Vegan</i>, is fantastic!) and I'm so excited about it that I wanted to share the first recipe I made from the book.<br />
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My daughter is 8-years-old and is obstinate about vegan food. Sorry, "vegangelicals," but she is very adamant that she does not want to eat vegan food and while I frequently encourage her to try it, I do not force her to eat only vegan. But, I am a sneaky redhead, so here's what I've been doing - I've been making vegan recipes and not telling her they're vegan and keeping tabs on the ones she really likes. So far, I've only been able to trick her with my three-bean chili. I use the Trader Joe's vegan ground beef substitute and she honestly hasn't noticed that it's not beef. Now, the reason I'm so excited about Ms. Patrick-Goudreau's cookbook is because it has lots of yummy-looking "kid food" in it, like mac and cheese, chocolate cake, and quesadillas, and when I showed my daughter the photos in the book she said, "Mmmm, that looks good! Get this cookbook." I never told her it was a vegan cookbook. I'll keep you posted on how she responds to the recipes.<br />
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This is the recipe for <b><span style="color: #0b5394;">Banana Chocolate Chip Muffins</span></b>, but I didn't have any chocolate chips, so I subbed chopped walnuts instead.<br />
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<span style="color: #0b5394;">2 cups whole wheat pastry flour or unbleached all-purpose flour</span><br />
<span style="color: #0b5394;">1 1/2 teaspoons baking soda</span><br />
<span style="color: #0b5394;">1/2 teaspoon salt</span><br />
<span style="color: #0b5394;">1 cup granulated sugar</span><br />
<span style="color: #0b5394;">1/3 cup canola oil</span><br />
<span style="color: #0b5394;">4 ripe bananas, mashed</span><br />
<span style="color: #0b5394;">1/4 cup water</span><br />
<span style="color: #0b5394;">1 teaspoon vanilla extract</span><br />
<span style="color: #0b5394;">1 cup semisweet chocolate chips (or chopped walnuts)</span><br />
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<li><span style="color: #0b5394;">Preheat oven to 350 degrees.</span></li>
<li><span style="color: #0b5394;">In a medium-sized bowl, mix together flour, baking soda, and salt. Set aside.</span></li>
<li><span style="color: #0b5394;">In a large bowl or stand-mixer, beat oil and sugar together. </span></li>
<li><span style="color: #0b5394;">Add mashed bananas and mix.</span></li>
<li><span style="color: #0b5394;">Add water and vanilla. Mix again.</span></li>
<li><span style="color: #0b5394;">Use a spoon to gently stir the flour mixture into the wet mixture.</span></li>
<li><span style="color: #0b5394;">Fold in chocolate chips or walnuts.</span></li>
<li><span style="color: #0b5394;">Fill each muffin tin halfway with batter. (With the use of the <a href="https://www.amazon.com/gp/product/B00HG95V52/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00HG95V52&linkCode=as2&tag=wintwrit-20&linkId=b9c217847b0fa7c11fbcd664cbad0b45">Reusable Silicone Baking Cup Liners</a><img alt="" border="0" height="1" src="//ir-na.amazon-adsystem.com/e/ir?t=wintwrit-20&l=am2&o=1&a=B00HG95V52" style="border: none !important; margin: 0px !important;" width="1" />, I was able to get 20 muffins out of this batch.)</span></li>
<li><span style="color: #0b5394;">Bake for 20 - 30 minutes, until a toothpick inserted in a center muffin comes out clean.</span></li>
<li><span style="color: #0b5394;">Enjoy!</span></li>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6916903094372421920.post-47455093927932333862016-07-17T20:16:00.000-07:002016-07-17T20:16:14.499-07:00Our Trip to the V-Market<div class="separator" style="clear: both; text-align: center;">
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A fellow vegan mom from my daughter's Girl Scout troop invited me to her Facebook group called <a href="https://www.facebook.com/groups/texasvegans/" target="_blank">Texas Vegans</a>. And on my very first day in the group I saw this poster. Talk about lucky! I honestly would not have known about this event otherwise. And I've been waiting for something like this forever. (Now if only we could get a sci-fi convention going in Fort Worth...) So, the whole family rode over to Shipping & Receiving, and while I was jumping up and down with excitement my daughter and husband were moaning and groaning. They did NOT want to go, they did NOT want to leave the house. I mean, it's <i>really</i> hot outside. But, by the end of the trip both of their tunes had changed, and we all ended up having a really good time. Although, between you and me, we spent way too much. But the goodies were just too hard to resist! Let me show you...<br />
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Our first stop was the <a href="https://www.facebook.com/WaynesSnacks/" target="_blank">Wayne's Popcorn</a> booth. </div>
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We sampled all five flavors and decided on a large bag of the peanut butter-chocolate flavor. It's all natural too - I think he said the only ingredients are coconut oil and whatever the flavor is, in this case some peanut butter, and a little agave and cocoa powder. Nice! And look how friendly! I can't say no to a smile like that.</div>
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Next we visited the <a href="http://custom-handbags.com/" target="_blank">Cykochik</a> booth. She makes custom vegan handbags, and they are GORGEOUS! But insanely expensive, so all we bought was a $2 button to show our support. But someday I'm gonna get me one of those bags, dangit! Maybe I'll save up and be ready for the next V-Market...</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjsmGxKKkxxqRkkbKkXK0ghDc14Gy7nCswdK9eABNzPDmy9TDastr_y6X-VQhGikpqaCdO_V9r1fLRZUMjaWKRay9z5O_gSIzQKUu19i_AASwFn6lOCf6s-72Hr8-v3gY8MdUn0HUFp1yd/s1600/IMG_0603.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjsmGxKKkxxqRkkbKkXK0ghDc14Gy7nCswdK9eABNzPDmy9TDastr_y6X-VQhGikpqaCdO_V9r1fLRZUMjaWKRay9z5O_gSIzQKUu19i_AASwFn6lOCf6s-72Hr8-v3gY8MdUn0HUFp1yd/s400/IMG_0603.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cute photo-op provided by CykoChik.<br /><br /><span style="font-size: small;">Our next stop was the lone food truck standing out back, <a href="http://l.instagram.com/?e=ATPZl4MqxOgOwOUIXzbfwUZ01ytJ9bV0aMfVK4lPvIaUxfUQ0b-xkRHh&u=http%3A%2F%2Fwww.downtoearthdfw.com%2F" target="_blank">Down to Earth</a>.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjNF7hYgBOXdpi_3vL7GAqQnkxjnAFPR3TpfjERCoirPsw56J71NCKL_eG0lGMmfHcJKbBzY-2TCSP87fQCnE3I6lOyQhcdwGnDTk-LUV9B-AxXT4dosEDMLJxBe4N-wGEq3TbE5dKRat/s1600/IMG_0550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjNF7hYgBOXdpi_3vL7GAqQnkxjnAFPR3TpfjERCoirPsw56J71NCKL_eG0lGMmfHcJKbBzY-2TCSP87fQCnE3I6lOyQhcdwGnDTk-LUV9B-AxXT4dosEDMLJxBe4N-wGEq3TbE5dKRat/s400/IMG_0550.JPG" width="300" /></a></span></td></tr>
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Check out this menu! All vegan!</div>
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We chose the Quinoa Bowl, the Grilled Veggie Hummus Wrap, and the Summer Salad. Of the three, the wrap was our favorite. Next time I want to try the tacos. I saw people walking around with them and they looked really good! The Quinoa Bowl was just "meh," but the Summer Salad was light and refreshing. That wrap, though. So good!</div>
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The grown-ups got special drinks from the bar. One was whiskey and almond milk and something sweet - maybe caramel? The other was a spiced cider drink that was really tasty.</div>
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<tr><td class="tr-caption" style="text-align: center;">This is my hubs, Jason, enjoying the cider.<br /><br /><span style="font-size: small;">Then, of course, we needed dessert! My daughter is gluten-free, and we got really lucky. A vegan bakery called <a href="http://www.reveriebakeshop.com/" target="_blank">Reverie Bakeshop</a> was there and they had a bunch of gluten-free goodies!<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTcH0708aZA0as_BDpeskFn0mKi9cS1T3xli-aByZ2Eb-U9OEpV3VY2ma6ZWV6ImBsPrkhUr8tLgQqRjzvcV4BM_sT2d9vhVdjv2klzoDFFecTvVJqAehIDtaWyal_V2j8oUQ6YfhWYY04/s1600/IMG_0604.JPG" imageanchor="1" style="font-size: medium; margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTcH0708aZA0as_BDpeskFn0mKi9cS1T3xli-aByZ2Eb-U9OEpV3VY2ma6ZWV6ImBsPrkhUr8tLgQqRjzvcV4BM_sT2d9vhVdjv2klzoDFFecTvVJqAehIDtaWyal_V2j8oUQ6YfhWYY04/s400/IMG_0604.JPG" width="400" /></a></td></tr>
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We were starting to get tired of carrying all of our new loot around, so we marched over to the <a href="http://hasombags.com/" target="_blank">HASOM Bags</a> booth and picked out a super-cute bag donned with peace signs for only $8. </div>
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Then we hit up the <a href="http://www.seedforthebody.com/" target="_blank">SEED FOR THE BODY</a> booth and I purchased a $10 jar of the most wonderful-smelling, decadent, skin-softening body butter with a eucalyptus-mint fragrance (from essential oils, not fakey perfumes). It is fabulous! And I have rubbed it on my chronically-dry hands every night since with excellent results.</div>
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Our next stop was the <a href="https://www.trustprintshop.com/" target="_blank">Trust Printshop</a> table. They were silk-screening t-shirts on demand, in a design that they created specifically for the event. How cool! And they were only $10, no matter what size you got. There were a few other t-shirt dealers at the V-Market, and their shirts were beautiful, but they ranged from $25-$40. I ask you - who, in their right mind, would pay $40 for a friggin' t-shirt?! I know I sound like an old lady, but c'mon guys. It's a t-shirt. $10 is the right price for a t-shirt. Maybe $15 if it's fancy. That's all I'm willing to pay for a slab of cotton with a logo on it. Thank you, Trust Printshop for getting this right!</div>
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It was so cool to see the silk-screening process up close. I've always wondered how that works. This is my t-shirt on the slab in this photo. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3YIhcVVhzy0zrCcL3DZ4GIh3HKfh-8OuEoqmHPIEoJnzelpRHabjzjyvjW6WrEGcOgWBQcVWyWmgfB7FqUOEAbXH_VZEfQeWNPu72ZocWIJIknIUzYCEQnUc_-lnX-MaIyRX9J6hgSQRM/s1600/IMG_0601.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3YIhcVVhzy0zrCcL3DZ4GIh3HKfh-8OuEoqmHPIEoJnzelpRHabjzjyvjW6WrEGcOgWBQcVWyWmgfB7FqUOEAbXH_VZEfQeWNPu72ZocWIJIknIUzYCEQnUc_-lnX-MaIyRX9J6hgSQRM/s400/IMG_0601.JPG" width="400" /></a></div>
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My daughter changed into her t-shirt right away, she was so excited to sport it.</div>
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Our last stop was <a href="https://www.instagram.com/thegoatsrevolt/" target="_blank">The Goat's Revolt</a> cheese table. The line was really long to sample all of the nut-based cheeses, but it was worth it. I ended up purchasing the sun-dried tomato and basil cashew cheese. It tastes great on rice crackers! (But, I'm gonna be honest, there's a lot of garlic in it and it makes me fart like a soldier, so I think my family would appreciate my choosing a less offensive flavor next time.)</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg56BYuGC_nkDaqOl78i5oICMgg5nowmbnkyR_WF82z9s3OO-Q4c7t82WfPB1YpqJy9h1tw303WzbXvmz6yjuhMcVXG78YKnhT-6NPN8xT3eKTFQWiJAwV5zRcnX2Jr_cnlL0QWPtF4lYKl/s1600/IMG_0609.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg56BYuGC_nkDaqOl78i5oICMgg5nowmbnkyR_WF82z9s3OO-Q4c7t82WfPB1YpqJy9h1tw303WzbXvmz6yjuhMcVXG78YKnhT-6NPN8xT3eKTFQWiJAwV5zRcnX2Jr_cnlL0QWPtF4lYKl/s400/IMG_0609.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The very popular Goat's Revolt cheese lady.</td></tr>
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There were at least a dozen booths we didn't get to - lots of candles and indoor plants and delicious-looking jams and nut butters. I wish we could have tried (and bought) something from every table! But there's always next time.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6916903094372421920.post-32002101530192382792016-07-02T18:01:00.000-07:002016-07-02T18:03:29.345-07:00Vegan 'Puppy Chow'<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9JI6ilDmQBxuQhiSvqqqsPpVIqS0ONTTl0NxYGEfk6K0VbBZ0FtVhkDe4sYjxx1OKjZx_FG60dPfpERDTenVdbJlwTtjBPwU99OgXSq9nwwNMlLhHZ0ms5aMgcbDVzYX647bOsj2HxlXy/s1600/puppy+chow.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9JI6ilDmQBxuQhiSvqqqsPpVIqS0ONTTl0NxYGEfk6K0VbBZ0FtVhkDe4sYjxx1OKjZx_FG60dPfpERDTenVdbJlwTtjBPwU99OgXSq9nwwNMlLhHZ0ms5aMgcbDVzYX647bOsj2HxlXy/s400/puppy+chow.JPG" width="400" /></a></div>
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Super easy to make, cheap, and delicious. Plus, it makes a ton! You can't go wrong with this stuff. It's a finger food, it's a kid food, it's an ice cream topping, it's a popcorn add-in, it's a pretzel mate, it's everything you dream of and more. There's no baking involved so feel free to let your kiddos get in on the preparation.<br />
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Here's what you'll need:<br />
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<span style="color: #0b5394;">1 cup vegan semi-sweet chocolate chips</span><br />
<span style="color: #0b5394;">1/2 cup nut or seed butter of choice (I used sunflower seed butter)</span><br />
<span style="color: #0b5394;">1/4 cup vegan butter</span><br />
<span style="color: #0b5394;">1 12.8-ounce box of rice chex or crispix-style cereal</span><br />
<span style="color: #0b5394;">1 cup powdered sugar</span><br />
<ul>
<li><span style="color: #0b5394;">In a double boiler, or in a metal or ceramic bowl placed over an inch or so of water, melt the chocolate chips, nut or seed butter, and vegan butter. Stir gently until smooth and well-mixed. </span></li>
<li><span style="color: #0b5394;">Pour over cereal and gently stir, folding chocolate into the cereal, coating each piece. If you have a large Tupperware container with a tight-fitting lid, you can gently shake the mixture until everything is evenly coated. </span></li>
<li><span style="color: #0b5394;">Once the chocolate has cooled slightly, go ahead and toss in the powdered sugar. Gently stir or shake again.</span></li>
<li><span style="color: #0b5394;">That's all there is to it. Enjoy!</span></li>
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P.S. We're experimenting with a hybrid of the gluten-free and Feingold diets to try to curb my daughter's ADHD symptoms before school starts back up. So, you'll be seeing lots and lots of gluten-free and low-salicylate recipes over the summer. If it works, you'll be seeing them indefinitely! Wish us luck. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6916903094372421920.post-8168467938771382732016-03-31T17:40:00.000-07:002016-05-09T15:57:13.241-07:00Beef(less) Mushroom Stroganoff<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGlpTzB5U9sBZxCHx9P86sm5qoS0NqPtDvCgC8OLu-tjdpJrsQRzrjDMKC5wPvCnkQkx6HqTzDZNLncvWLAN849imi7gR3Qrp2Sa5J5giGO8SswIWRW3zpaDuz5LQGfh9mkkCO-y5D58m7/s1600/stroganoff.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGlpTzB5U9sBZxCHx9P86sm5qoS0NqPtDvCgC8OLu-tjdpJrsQRzrjDMKC5wPvCnkQkx6HqTzDZNLncvWLAN849imi7gR3Qrp2Sa5J5giGO8SswIWRW3zpaDuz5LQGfh9mkkCO-y5D58m7/s400/stroganoff.JPG" width="400" /></a></div>
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Sorry I've been slow to update the site, but I've got an exciting excuse! I used some of my tax return money to enroll in the Forks Over Knives cooking course, and it's been keeping me busy during my tiny bits of "computer time" each day. Next year I'm really hoping to enroll in the Plant-Based Professional course, and become a bona fide vegan chef. Maybe start earning money with my cooking? Yes, please! I'll keep you guys updated on my progress.<br />
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In the meantime, I'll post as often as I can. The FOK course ends in May, so I should be posting with more regularity by summer. Hang in there!<br />
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I was craving something classic, hearty, and old-school, so I pulled down the only non-vegan cookbook I own, which is called <a href="http://www.amazon.com/gp/product/0875964664/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0875964664&linkCode=as2&tag=wintwrit-20&linkId=UXOCNMWBGARA2RHF">Jeanne Jones' Homestyle Cooking Made Healthy: 200 Classic American Favorites Low in Fat With All the Original Flavor</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=wintwrit-20&l=as2&o=1&a=0875964664" height="1" style="border: none !important; margin: 0px !important;" width="1" />. I freakin' love this cookbook. It's got all the classic American staples in it, and they're all sort of semi low fat, not that anyone cares about fat anymore, but if you could see the adorable photo of the author, a tiny little ol' lady named Jeanne, you'd fall in love like I did.<br />
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So, I cracked it open to a classic Beef Stroganoff recipe, and I veganized that bee. So, here's my version of Beef(less) Mushroom Stroganoff, adapted from the Jeanne Jones cookbook referenced above.<br />
<span style="color: #0b5394;"><br /></span>
<span style="color: #0b5394;">12 or 16 ounce bag of any wide, flat noodles</span><br />
<span style="color: #0b5394;">3 tablespoons oil or vegan butter</span><br />
<span style="color: #0b5394;">1 little carton of mushrooms, cut into quarters</span><br />
<span style="color: #0b5394;">2 cloves garlic, minced</span><br />
<span style="color: #0b5394;">1 onion, diced</span><br />
<span style="color: #0b5394;">2 bags of Gardein Beefless Tips*</span><br />
<span style="color: #0b5394;">2 1/2 tablespoons unbleached all purpose flour</span><br />
<span style="color: #0b5394;">2 1/2 cups vegetable or no-beef broth</span><br />
<span style="color: #0b5394;">3 tablespoons marsala wine ($3.99 for a huge bottle at Trader Joe's!)</span><br />
<span style="color: #0b5394;">1 tablespoon tomato paste</span><br />
<span style="color: #0b5394;">1 teaspoon paprika</span><br />
<span style="color: #0b5394;">1 teaspoon dried basil</span><br />
<span style="color: #0b5394;">3/4 cup vegan sour cream</span><br />
<span style="color: #0b5394;">Salt and pepper, to taste</span><br />
<span style="color: #0b5394;">Fresh parsley, finely chopped (to garnish)</span><br />
<span style="color: #0b5394;">*If you can't swing the cost of Gardein, sub two extra cartons of mushrooms.</span><br />
<ul>
<li><span style="color: #0b5394;">Pre-cook your noodles in a large pot according to package directions, drain them, shock them by running cold water over them until they're totally cool, then put them back in the big pot and set them aside.</span></li>
<li><span style="color: #0b5394;">In a large, nonstick skillet, heat two tablespoons of the oil or butter over medium-high heat. Add garlic and onions and saute until just beginning to turn translucent, about 5 minutes. Add your mushrooms. Cook them only a few minutes more, stirring frequently, until they are just beginning to soften. Remove from skillet and set aside.</span></li>
<li><span style="color: #0b5394;">Heat the remaining tablespoon of oil or butter in the same hot skillet. Brown the outsides of your Gardein Beefless Tips, if using. When you're finished, dump the Gardein into the same bowl you have your onions, garlic and mushrooms in. </span></li>
<li><span style="color: #0b5394;">In your same hot skillet, brown with goo from cooking (which is exactly what you want), place your flour. Slowly stir in the broth, whisking constantly, until the flour isn't clumped. Heat should be medium. Whisk in the wine, tomato paste, paprika, dried basil, and a few shakes of salt and pepper. Reduce heat to simmer and stir occasionally, until mixture thickens slightly. </span></li>
<li><span style="color: #0b5394;">Turn off the heat and add the sour cream.</span></li>
<li><span style="color: #0b5394;">Pour the sauce into the large pot containing your pre-cooked noodles. Add the beefless tips (if using), mushrooms and garlic. Gently stir and mix everything together until all the noodles are coated with the sauce and the mushrooms and beefless tips are spread throughout.</span></li>
<li><span style="color: #0b5394;">When you serve the dish, top it with some fresh, finely chopped parsley. It's easy to grow, so you shouldn't have to buy it, but if you do have to buy it, it's cheap. And it's a showstopper that really elevates the look of the dish and freshens it up on your palate.</span></li>
<li><span style="color: #0b5394;">This makes about four really big servings, or eight small to reasonable-sized servings. We Texans like huge servings, so it's always hard for me to make a calculation on these things.</span></li>
<li><span style="color: #0b5394;">Enjoy!</span></li>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6916903094372421920.post-64562772151974985572016-03-04T12:32:00.000-08:002016-03-04T12:33:49.439-08:00Chocolate Banana Peanut Butter Shake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq7ty-T_BELBMBPOeR9DBFrOQ7WtyVnPFdpO2SjhvcD5i_w5fSq4SVKiskS6jv6GMrNRSCeRYz5ulubl1bcscwPYeO9W3uYnyQaBwzbCKTxBPB-P0KPUrl299Kt5pGm0NO-f8Eb0ez6h-L/s1600/CBPBmilkshake.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq7ty-T_BELBMBPOeR9DBFrOQ7WtyVnPFdpO2SjhvcD5i_w5fSq4SVKiskS6jv6GMrNRSCeRYz5ulubl1bcscwPYeO9W3uYnyQaBwzbCKTxBPB-P0KPUrl299Kt5pGm0NO-f8Eb0ez6h-L/s400/CBPBmilkshake.jpeg" width="400" /></a></div>
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It's already getting steamy in the great state of Texas. I started pumping the AC somewhere around mid-February, which means it's finally time for some cold drinks up in here! Enter this bad boy, the one containing the holy trinity of sweet flavors - chocolate, peanut butter, and bananas. Woot woot! Try it. You'll never be the same, friend.<br />
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<span style="color: #0b5394;">2 ripe bananas</span><br />
<span style="color: #0b5394;">4 dates, pitted*</span><br />
<span style="color: #0b5394;">1 cup non-dairy milk</span><br />
<span style="color: #0b5394;">4 tablespoons smooth peanut butter</span><br />
<span style="color: #0b5394;">2 tablespoon cocoa powder</span><br />
<span style="color: #0b5394;">10 ice cubes, or more to taste</span><br />
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*Sometimes you can find dates at a decent price (Trader Joe's has them pretty cheap) and sometimes you can't. If your budget doesn't allow for dates, replace them with a liquid sweetener, like agave or maple syrup, about a teaspoon of sweetener for each date. Or just leave the sweet stuff out altogether! If your banana is ripe and your peanut butter has sweetener in it, you may not need extra sweetener at all. But if you can swing the dates, I highly recommend them. They add a lovely touch of natural sweetness to this drink. Some rum would be nice too...<br />
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<ul>
<li><span style="color: #0b5394;">Place bananas, dates (or liquid sweetener), milk, peanut butter, and cocoa powder into the blender and blend until nice and smooth. </span></li>
<li><span style="color: #0b5394;">Add ice cubes, a few at a time, until cubes are crushed and drink is chilled.</span></li>
<li><span style="color: #0b5394;">Makes one large glass (think Mason jar) or two smaller glasses.</span></li>
<li><span style="color: #0b5394;">Enjoy!</span></li>
</ul>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6916903094372421920.post-61631992599424704322016-02-09T11:53:00.001-08:002016-02-09T11:53:46.885-08:00Dreena's Best Banana Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieqLLODAESbSzLZD8PJGTCmDy26wmGtOuQcg5qwkpV4gTHFKdYMbktMyrElwdn7Nj041JxKUGvN70pYsv9RkSifQG0eaBsG0K1eQDckxrywSNz83qkhILJgup0BCDleOObTxSmXuDxEc0U/s1600/f44b8d7e-e451-4df2-b056-e57eaeb31010.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieqLLODAESbSzLZD8PJGTCmDy26wmGtOuQcg5qwkpV4gTHFKdYMbktMyrElwdn7Nj041JxKUGvN70pYsv9RkSifQG0eaBsG0K1eQDckxrywSNz83qkhILJgup0BCDleOObTxSmXuDxEc0U/s400/f44b8d7e-e451-4df2-b056-e57eaeb31010.jpeg" width="400" /></a></div>
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Almost four full years ago, I posted what I still consider to be the <a href="http://bankruptvegan.blogspot.com/2012/10/the-new-best-vegan-chocolate-chip-cookie.html" target="_blank">best vegan chocolate chip cookie recipe</a> any of us will ever try. That recipe was the invention of <a href="http://plantpoweredkitchen.com/" target="_blank">Dreena Burton</a>, and it's so wonderfully simple and chewy/crispy and perfect, I continue to make it at least once a month. My whole family loves it!<br />
<br />
<a href="http://www.amazon.com/gp/product/1941631045/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1941631045&linkCode=as2&tag=wintwrit-20&linkId=GEL2K54U42KSD7ES" rel="nofollow" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=1941631045&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=wintwrit-20" /></a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=wintwrit-20&l=as2&o=1&a=1941631045" height="1" style="border: none !important; margin: 0px !important;" width="1" />Dreena's gone and done it again in her new cookbook, <a href="http://www.amazon.com/gp/product/1941631045/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1941631045&linkCode=as2&tag=wintwrit-20&linkId=YCSPRDQ6HFY5OYYS" rel="nofollow">Plant-Powered Families: Over 100 Kid-Tested, Whole-Foods Vegan Recipes</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=wintwrit-20&l=as2&o=1&a=1941631045" height="1" style="border: none !important; margin: 0px !important;" width="1" />. A couple of weeks ago, she posted a photo of the banana bread muffins from this new cookbook on <a href="https://www.instagram.com/dreenaburton/" target="_blank">her Instagram account</a>, and it looked so good, I asked where I could find the recipe. She graciously responded that it's in her new cookbook and even gave me the page number. Lucky for me, I'd just bought the cookbook a few days prior to this encounter, and since all of the ingredients are things I already had on hand, I was ready to give this recipe a try. And I'm so glad I did! The muffins are chewy and lightly sweet, with the littlest hint of guilty-pleasure to them. Only you don't have to feel guilty! Seriously, they're just great. Give these a try, and when you're done go buy everything Dreena's ever published. Her recipes never fail.<br />
<br />
P.S. Dreena did not put me up to this. I bought this cookbook with my own money and I'm raving about Dreena Burton of my own free will. You will too after eating these muffins!<br />
<br />
P.P.S. In the cookbook, this recipe makes either a loaf of banana bread or twelve muffins. I'm only providing the info for the muffins, and I'm partially paraphrasing her recipe in my own words. So, the baking instructions you find below aren't exactly what's in the cookbook. Just lettin' ya know!<br />
<br />
<span style="color: #0b5394;">1 cup whole wheat pastry flour</span><br />
<span style="color: #0b5394;">3/4 cup oat flour</span><br />
<span style="color: #0b5394;">2 teaspoons baking powder</span><br />
<span style="color: #0b5394;">1/2 teaspoon baking soda</span><br />
<span style="color: #0b5394;">1/2 teaspoon cinnamon</span><br />
<span style="color: #0b5394;">1/2 teaspoon freshly ground nutmeg</span><br />
<span style="color: #0b5394;">1/4 teaspoon sea salt</span><br />
<span style="color: #0b5394;">1 cup pureed overripe banana</span><br />
<span style="color: #0b5394;">1/2 cup plain nondairy milk</span><br />
<span style="color: #0b5394;">1/3 cup pure maple syrup</span><br />
<span style="color: #0b5394;">1 teaspoon pure vanilla extract</span><br />
<span style="color: #0b5394;">3-4 tablespoons nondairy chocolate chips (optional)</span><br />
<br />
<ul>
<li><span style="color: #0b5394;">Preheat oven to 350 degrees.</span></li>
<li><span style="color: #0b5394;">Grease a 12-cup muffin pan, or line with paper baking cups.</span></li>
<li><span style="color: #0b5394;">In a large bowl, mix the flours, baking powder, baking soda, cinnamon, nutmeg and sea salt. In a separate bowl, combine the pureed banana, milk, maple syrup, and vanilla extract. Add the wet mixture to the dry, then add the chocolate chips, and stir through until just well combined. Do not overmix.</span></li>
<li><span style="color: #0b5394;">Pour mixture into muffin cups (I used a large cookie scoop to measure out the batter). </span></li>
<li><span style="color: #0b5394;">Bake for 17 to 20 minutes, or until a toothpick inserted into a center muffin comes out clean.</span></li>
<li><span style="color: #0b5394;">Let cool before eating.</span></li>
<li><span style="color: #0b5394;">Enjoy!</span></li>
</ul>
<div>
Before I go, let me tell you about the exciting new thing I'm doing! I've been thinking about the kind of career I want to start to build for myself at this stage of my life. When I was graduating from college with a Communications/Theatre BA, I couldn't possibly have known that in ten years I would be vegan and have an earnest interest in becoming a vegan chef, teacher, coach, and professional baker. So, at the ripe li'l age of 43 (my birthday was last Thursday!) I am taking my first steps in pursuing my dream. Step One, for me, is enrolling in a vegan cooking school to learn all the chef basics, tricks and tips. I just signed up this very morning, and I am so excited! I will keep you all posted on my progress as I proceed through the program.</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6916903094372421920.post-44043724827205627682016-02-03T18:22:00.000-08:002016-02-03T18:22:06.679-08:00Asian-Inspired Apples & Tofu<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqvzgeGFZGSLpaIX8LvHKy14eKOozim1SCsGX1WexgqGNKVGZCNcAyl2agh77GGc-Yp8DyxEbjjKkObxwW2ccsKslvd1sH1SXaoKVOBzTt9rl5nB1x9o_gxg-oZjX2ma_UJNAFF5vNsQ7R/s1600/42e5ae83-1cf5-4f2b-b5a5-3e2d32e56009_zpsayyavl7w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqvzgeGFZGSLpaIX8LvHKy14eKOozim1SCsGX1WexgqGNKVGZCNcAyl2agh77GGc-Yp8DyxEbjjKkObxwW2ccsKslvd1sH1SXaoKVOBzTt9rl5nB1x9o_gxg-oZjX2ma_UJNAFF5vNsQ7R/s400/42e5ae83-1cf5-4f2b-b5a5-3e2d32e56009_zpsayyavl7w.jpg" width="355" /></a></div>
<br />
This recipe is adapted from one I found in Isa Chandra Moskowitz's cookbook, <a href="http://www.amazon.com/gp/product/1600940498/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1600940498&linkCode=as2&tag=wintwrit-20&linkId=BDTQINELXLVIC5HK" style="font-style: italic;">Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes.</a><i><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=wintwrit-20&l=as2&o=1&a=1600940498" height="1" style="border: none !important; margin: 0px !important;" width="1" /></i> It was one of those situations where I had a bunch of apples, a bunch of tofu and some noodles on hand, so I flipped through the indexes of all my cookbooks to see if there was a recipe that might miraculously meld these random ingredients. And, sure enough, there was! Aren't cookbooks just so magical? I took a few liberties with the original recipe since I didn't have all of Isa's ingredients on hand, so this is my version of the recipe. I hope you will enjoy it. We sure did!<br />
<br />
<span style="color: #0b5394;">1/4 cup water</span><br />
<span style="color: #0b5394;">5 tablespoons white miso</span><br />
<span style="color: #0b5394;">1/4 cup mirin</span><br />
<span style="color: #0b5394;">1 tablespoon ground ginger</span><br />
<span style="color: #0b5394;">3 cloves garlic, minced</span><br />
<span style="color: #0b5394;">2 tablespoons liquid aminos</span><br />
<span style="color: #0b5394;">1 pound extra-firm tofu, drained and sliced into equal triangles</span><br />
<span style="color: #0b5394;">1 pound sweet red or pink apples; peeled, cored and sliced thin</span><br />
<span style="color: #0b5394;">1 10-ounce pack of Chinese rice noodles, cooked according to package</span><br />
<span style="color: #0b5394;">Handful of arugula, cut in <a href="http://thepioneerwoman.com/cooking/how-tochiffonade-basil/" target="_blank">chiffonade</a> fashion</span><br />
<span style="color: #0b5394;">Toasted sesame seeds (for garnish)</span><br />
<span style="color: #0b5394;">Sriracha (for garnish)</span><br />
<ul>
<li><span style="color: #0b5394;">Preheat oven to 375 degrees.</span></li>
<li><span style="color: #0b5394;">Stir water, miso, mirin, ginger, garlic and liquid aminos together in a small bowl until well-mixed.</span></li>
<li><span style="color: #0b5394;">Place your tofu triangles side by side, but not touching, in a 9 x 13" baking pan. </span></li>
<li><span style="color: #0b5394;">Pour the marinade of the top of the tofu. If you like, you can flip the tofu and jiggle the pan to make sure every side is coated, but you don't have to.</span></li>
<li><span style="color: #0b5394;">Layer the apple slices over the top of the tofu.</span></li>
<li><span style="color: #0b5394;">Cover with tin foil and back for 30-45 minutes.</span></li>
<li><span style="color: #0b5394;">Garnish with arugala, sriracha and sesame seeds.</span></li>
<li><span style="color: #0b5394;">Enjoy!</span></li>
</ul>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6916903094372421920.post-60116013422584013542016-02-01T17:45:00.000-08:002016-02-01T19:10:13.995-08:00Review of Chick-Fil-A's 'Superfood Side'<div style="text-align: justify;">Before I get started, let me say thanks to those of you who kindly went over and followed The Thinking Spoon at my behest. I really appreciate that! But, after loading a couple of old Bankrupt Vegan posts to the new site, and realizing that I had like 200 more to go, I decided, "Naw. This is crazy." So, I'm going to stick to the Bankrupt Vegan blog. Yay for your bookmarked recipes! You won't have to change them. You'll only have to wait a few days while I fix up all the old recipes with my new watermark and re-post them. I'll try to get at least five per day re-posted, so it shouldn't be too long before all of your favorites are back up. And don't worry if you followed The Thinking Spoon on Facebook, Instagram, and Twitter. I kept all of those accounts and just changed the name back to Bankrupt Vegan. So, there's nothing you need to do except keep on reading along and cooking with me. And again, sincerely, I apologize for this craziness and confusion. Having my photos stolen really did a number on me. So, I'm going to take great care to keep that from happening again.<br />
<br />
Now, here's the review...<br />
<br />
I was out running errands today and I was starving! The only thing nearby was a Chick-Fil-A, so I thought I could at least get an iced tea and some french fries to keep me from passing out. But, as I was standing in line I noticed a sign for a new "superfood side" featuring kale, broccolini, nuts, and dried cherries. And listed on the menu overhead was a "fruit cup." So, Yay! Food for me!</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguOwB684nsfBj5559Zc2YZBXyl0x7_Zwc3PElXRbc_0fvjFyDyxkNh-64RdgvuXMVr_6LuJ29PEkjUw6nTMzGUo1kD7vVnaA6qTWLSF8Z8PgbQ7UGNz_qEwQVcyjOMKq97gt0gHcrmUPf2/s1600/Superfood-Side.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguOwB684nsfBj5559Zc2YZBXyl0x7_Zwc3PElXRbc_0fvjFyDyxkNh-64RdgvuXMVr_6LuJ29PEkjUw6nTMzGUo1kD7vVnaA6qTWLSF8Z8PgbQ7UGNz_qEwQVcyjOMKq97gt0gHcrmUPf2/s400/Superfood-Side.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Image courtesy of Chick-Fil-A.com</i></td></tr>
</tbody></table><span style="text-align: justify;"><br />
</span> <span style="text-align: justify;">PROS</span><br />
<ul><li style="text-align: justify;">Thank you, Chick-Fil-A, for offering something green on the menu that doesn't contain meat or dairy! McDonald's has, literally, not one single meat-free salad on the menu. Their fruit tray comes with yogurt in it, and their oatmeal has so much sugar in it, I might as well eat a candy bar. So, it's nice to know that when I really need it, I can turn to you, Chick-Fil-A, for some friggin' kale. (Of, course, I can get an entire bunch of organic kale for 99 cents, so... it's there, but only when I really need it.)</li>
<li style="text-align: justify;">The taste is nice! I enjoyed it. The slightly sweet dressing puts the whole salad on the sweet side, so it can co-mingle nicely with fruit. In fact, the serving was so small (see 'cons' list) that I dumped my fruit cup into it to bulk it up. And it was great!</li>
</ul><div style="text-align: justify;">CONS</div><ul><li style="text-align: justify;">I was disappointed with how teeny it was. For almost $3, I found this four-bites-at-best serving a little underwhelming. </li>
<li style="text-align: justify;">There were also a lot of thick broccolini stems in it. Again, for almost $3.00, I don't want to find a bunch of stems in my salad. I just want the really delicious, tender stuff. </li>
<li style="text-align: justify;">The nuts are glazed with some kind of sugary goo. Unnecessary added sugar. Ugh... Nuts taste great all by themselves! According to the <a href="https://www.chick-fil-a.com/Food/Menu-Detail/Superfood-Side#?details=nutrition&variation=ORA_1322Large" target="_blank">Chick-Fil-A nutrition information</a>, this tiny serving contains 11 grams of sugar. How is that even possible??</li>
</ul><div style="text-align: justify;">In conclusion, I can honestly say that I enjoyed it, and would eat it again. It's not something I'm going to make a special trip for, but if I'm out running errands and I get hungry, I know there's something readily available for me that's not total garbage.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Please note that I was not offered a free sample of this item in return for a review. I was genuinely hungry, bought this with my own money, and thought I would tell everyone about it since it's vegan and all. If you've tried it too, let me know what you think in the comments!</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6916903094372421920.post-25736619122924129002016-01-27T17:26:00.000-08:002016-02-01T17:27:38.821-08:00Triple Protein Power Wrap<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQCJJfTm_1M6N5ULSi8HWMJtMQfuk1onc_TWZ0xqYoxC5IYPQicEN04aCeCQhH4cefps6NylUeSK-A8Y5Dv_sO8kWYZ_4jJoOV2U6Y6eBxKiA6UKBwi5Dq7S83Tv4A8mmBAScmrA08vBN-/s1600/22c0ab57-967d-4a88-8daa-c040212d0c8b_zps1fqcrtdt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="363" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQCJJfTm_1M6N5ULSi8HWMJtMQfuk1onc_TWZ0xqYoxC5IYPQicEN04aCeCQhH4cefps6NylUeSK-A8Y5Dv_sO8kWYZ_4jJoOV2U6Y6eBxKiA6UKBwi5Dq7S83Tv4A8mmBAScmrA08vBN-/s400/22c0ab57-967d-4a88-8daa-c040212d0c8b_zps1fqcrtdt.jpg" width="400" /></a></div>
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Feeling peckish, friend? Try this triple protein wrap and you will perk right up! It couldn't be easier. Just get the following stuff together and wrap it up into a little burrito of awesomeness.<br />
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<span style="color: #0b5394;">Large tortilla, warmed on the stovetop</span><br />
<span style="color: #0b5394;">Your favorite hummus</span><br />
<span style="color: #0b5394;">Several medium tomato slices</span><br />
<span style="color: #0b5394;">A handful of lettuce</span><br />
<span style="color: #0b5394;">A handful of sunflower seeds</span><br />
<span style="color: #0b5394;">A handful of your favorite nuts (I used pecans)</span><br />
<span style="color: #0b5394;">Your favorite salt, pepper, herbs and spices*</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNSuNaRAkRYTbgaIoBL9b01-_Z0bNtPk5sF5V1ASVrpVKsAwWx0w7kNRRxbf1HmasS9ThBCNKuK8l_7PlCpmBNGZOHT9Ad-eYe0yG_xkKmdN_sv6KHCv5QSqzGKmMa495FdMgBEoD9jm1c/s1600/a1f7cf5a-67e3-4514-959c-ffa770dbf533_zpsnfvdb5f4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNSuNaRAkRYTbgaIoBL9b01-_Z0bNtPk5sF5V1ASVrpVKsAwWx0w7kNRRxbf1HmasS9ThBCNKuK8l_7PlCpmBNGZOHT9Ad-eYe0yG_xkKmdN_sv6KHCv5QSqzGKmMa495FdMgBEoD9jm1c/s400/a1f7cf5a-67e3-4514-959c-ffa770dbf533_zpsnfvdb5f4.jpg" width="335" /></a></div>
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*I used the Everyday Seasoning from Trader Joe's. It's so yummy! (And cheap.) If you don't have a Trader Joe's in your neighborhood, you can put together something similar on your own. The Everyday Seasoning contains sea salt, mustard seeds, black peppercorns, coriander, onion, garlic, paprika and chili pepper.<br />
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<span style="color: #0b5394;">Sweep the hummus on your tortilla, then top the whole thing like a pizza. It should look something like this. </span><br />
<span style="color: #0b5394;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2iHCy4DZiFDaTb2JbXeK5za5OSw-5djVNRMtBrU1wOejg_WnFp5bIgHEvpnjVSnx2DcOpK3UHXiaqSv6ZOMiKvMOUx3TlVu_r3Mti0pcDYW0x9ZuRCsiOvI11hCvJ1c-sjGC3e7xLSPgv/s1600/325fb52d-5055-4ff7-83f3-59b2db40a207_zpskdqkpo3b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2iHCy4DZiFDaTb2JbXeK5za5OSw-5djVNRMtBrU1wOejg_WnFp5bIgHEvpnjVSnx2DcOpK3UHXiaqSv6ZOMiKvMOUx3TlVu_r3Mti0pcDYW0x9ZuRCsiOvI11hCvJ1c-sjGC3e7xLSPgv/s400/325fb52d-5055-4ff7-83f3-59b2db40a207_zpskdqkpo3b.jpg" width="350" /></a></div>
<span style="color: #0b5394;"><br /></span>
<span style="color: #0b5394;">Then carefully, and as tightly as you can, roll it up into a lovely wrap. Cut in half and enjoy! Taste great with a kombucha or an iced tea!</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6916903094372421920.post-17068354489081755952016-01-16T16:48:00.000-08:002016-02-01T16:57:16.257-08:00Vegan Nacho Cheese Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimJiBfgU2BTcTtG2z7IT1wf2ls8cWwM_R4vqfxhPueBLTkcHM47xZn_B1IvvTeeKFLzFZMvpHK2ZrapNRf9xxEc-E4jU-SbBjIr-fe8JRHXBsSeCdyxkra4kaSGTiZnkDIfJqJPks-vn7k/s1600/8617c2dc-2e04-49bb-a324-c6b2d028bbba_zpslvd07u27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimJiBfgU2BTcTtG2z7IT1wf2ls8cWwM_R4vqfxhPueBLTkcHM47xZn_B1IvvTeeKFLzFZMvpHK2ZrapNRf9xxEc-E4jU-SbBjIr-fe8JRHXBsSeCdyxkra4kaSGTiZnkDIfJqJPks-vn7k/s400/8617c2dc-2e04-49bb-a324-c6b2d028bbba_zpslvd07u27.jpg" width="400" /></a></div>
<br />
Oh my Lord, people. My life just got seriously better because I tasted this cheese sauce. It is AMAZING! And, guess what, it's two main ingredients are carrots and potatoes. Seriously!<br />
<br />
How do carrots and potatoes come together to chemically formulate what is easily the best-tasting vegan cheese sauce I've ever stuffed into my face? Is it magic? Some kind of medieval sorcery? I don't know, but I am so grateful!<br />
<br />
<div style="text-align: left;">
<span style="color: #0b5394;">2 cups peeled, cubed, boiled, drained potatoes (about 2-2 1/2 medium potatoes)</span></div>
<div style="text-align: left;">
<span style="color: #0b5394;">1 cup peeled, chopped, boiled, drained carrots (about 3 medium carrots)</span></div>
<div style="text-align: left;">
<span style="color: #0b5394;">1/2 cup nutritional yeast flakes</span></div>
<div style="text-align: left;">
<span style="color: #0b5394;">1/3 cup canola or extra virgin olive oil*</span></div>
<div style="text-align: left;">
<span style="color: #0b5394;">1/3 cup water or vegetable broth</span></div>
<div style="text-align: left;">
<span style="color: #0b5394;">1 tablespoon lemon juice</span></div>
<div style="text-align: left;">
<span style="color: #0b5394;">1 teaspoon salt, or more to taste</span></div>
<div style="text-align: left;">
<span style="color: #0b5394;">1/2 teaspoon turmeric, or more to taste</span></div>
<div style="text-align: left;">
<span style="color: #0b5394;">1/2 teaspoon chili powder, or more to taste</span></div>
<div style="text-align: left;">
<span style="color: #0b5394;">Unsweetened non-dairy milk of choice, to taste</span></div>
<ul>
<li style="text-align: left;"><span style="color: #0b5394;">Place all ingredients into a high-powered blender** and blend. It's just that simple! Put your drained carrots and potatoes into the blender right after you drain them, while they're still piping hot, so your cheese will be piping hot too.</span></li>
<li style="text-align: left;"><span style="color: #0b5394;">As you're blending, drizzle in some milk to help thin it out a bit, if you want to. </span></li>
<li style="text-align: left;"><span style="color: #0b5394;">Can be stored in the fridge, in an airtight container (I'm not sure how long because we always eat it up pretty quickly), for a few days, perhaps? </span></li>
<li style="text-align: left;"><span style="color: #0b5394;">*I'm working on figuring out a way to reduce the oil in this recipe. It's way too much, I know. I'll keep fiddling with it and get back to you.</span></li>
<li style="text-align: left;"><span style="color: #0b5394;">**If you don't have a high-powered blender (I sure don't), you might want to liquify in a food processor first, then transfer to a blender and drizzle in the milk while blending, to keep your little $20 blender from overheating.</span></li>
<li style="text-align: left;"><span style="color: #0b5394;">Enjoy!</span></li>
</ul>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6916903094372421920.post-22579976814520850192015-11-03T07:47:00.000-08:002016-07-02T18:17:12.582-07:00Banana-Pecan Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJQySW9UJJmunciqK5hXEHOQzg7dREzMMw8IunYJqUGWdSsJo2a0d5Mkr3gIng6ggD5QyFUVVVQ_mipkbCATuFr2RuX1Xyhi_uTTAQ24VNMSWa5A-hVKI4aTxevpISC9tuVZ0m147kZJLM/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJQySW9UJJmunciqK5hXEHOQzg7dREzMMw8IunYJqUGWdSsJo2a0d5Mkr3gIng6ggD5QyFUVVVQ_mipkbCATuFr2RuX1Xyhi_uTTAQ24VNMSWa5A-hVKI4aTxevpISC9tuVZ0m147kZJLM/s400/unnamed.jpg" width="400" /></a></div>
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I hope everyone had a fabulous Halloween! We tried the "Switch Witch" thing for the first time this year. My daughter was able to go out and trick-or-treat like everyone else, but at the end of the night she left her candy out for Switch Witch, who swooped in while she was sleeping, took her garbage candy ("to feed to her naughty cat") and left, in it's place, good quality candy that I don't have to worry about her eating. No dyes, no preservatives, etc. It worked like a charm and my kiddo didn't have to feel left out of the Halloween festivities! The junk candy went to work with my husband who left it out in the breakroom for his co-workers. </div>
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The morning after Halloween I made these fantastic muffins because I wanted to use the tons of pecans falling from the tree in my front yard right now! I seriously have three buckets full of pecans and at least three or four dozen more pecans fall from the tree every day. I love pecans, so I'm in heaven! I can't wait to make pies. If you don't have pecans, or they are too expensive, any nut will do. Or you can replace the nuts in the streusel topping with oatmeal, which is super cheap. Feel free to be creative!</div>
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Also, my daughter (who is a really picky eater) absolutely LOVED these! She ate two for breakfast, then came home after school and ate four more. If you have kids, you might want to make a double batch.</div>
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<b>1 1/2 cups non-dairy milk (I used unsweetened almond)</b></div>
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<b>2 teaspoons apple cider vinegar</b></div>
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<b>2 2/3 cups flour (I used white whole-wheat)</b></div>
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<b>1 1/2 teaspoons baking powder</b></div>
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<b>1/2 teaspoon baking soda</b></div>
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<b>3/4 teaspoon salt</b></div>
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<b>2 teaspoons cinnamon</b></div>
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<b>1/3 cup vegan butter, softened</b></div>
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<b>3/4 cup granulated sugar (organic preferred)</b></div>
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<b>1/4 cup vegan yogurt (I used unsweetened coconut yogurt)</b></div>
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<b>1 teaspoon vanilla extract</b></div>
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<b>2 large overripe bananas, mashed</b></div>
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<b>1 cup pecan pieces</b></div>
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<b>1/2 cup brown sugar (organic preferred)</b></div>
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<ul>
<li><b>Preheat oven to 325 degrees. Grease a 12-muffin tin or place paper liners in it.</b></li>
<li><b>In a small bowl, whisk the milk and vinegar together and set aside to allow it to curdle.</b></li>
<li><b>Beat butter and sugar together until light and fluffy, about two minutes or so. </b></li>
<li><b>Add yogurt, milk and vinegar mixture, and vanilla. Mix well. </b></li>
<li><b>Add bananas and mix again.</b></li>
<li><b>On top of your soft mix, dump the dry ingredients. Flour, baking powder, baking soda, salt and cinnamon. Then stir with a spoon or beat gently until well-incorporated, but take care not to overmix or your muffins will be tough.</b></li>
<li><b>Spoon the batter into your muffin tin, filling each cup almost to the top. I did two scoops into each cup with a large cookie scoop, and that worked perfectly. </b></li>
<li><b>In a separate bowl, mix your nuts or oats with the brown sugar and spoon it onto the tops of your muffins. </b></li>
<li><b>Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.</b></li>
<li><b>Enjoy!</b></li>
</ul>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6916903094372421920.post-90334995510418069852015-10-12T18:46:00.000-07:002016-02-01T18:36:22.473-08:00Fresh No-Cook Spaghetti Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2kLhGH_7UMHEKNcslrEn31UMNOQgRsNG5BX9uoSnR0lAKhSpGjZUPsHjGxoA6VkTAS9roGtDPNSowg1OintfHzNap85NqmhhuPOOJzI6OWxn7bm8eoy32G2lsJLE2eCAGtgmZMSFrHp63/s1600/479853be-6044-4d6f-ac7d-35f7b82169ab_zpsnloqimbc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="381" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2kLhGH_7UMHEKNcslrEn31UMNOQgRsNG5BX9uoSnR0lAKhSpGjZUPsHjGxoA6VkTAS9roGtDPNSowg1OintfHzNap85NqmhhuPOOJzI6OWxn7bm8eoy32G2lsJLE2eCAGtgmZMSFrHp63/s400/479853be-6044-4d6f-ac7d-35f7b82169ab_zpsnloqimbc.jpg" width="400" /></a></div>
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In the mood for something fresh, light, easy and breezy? You have to try this amazing, no-cook spaghetti sauce! A few days ago, a friend of a friend on Facebook posted a video from Food & Wine magazine that I saved immediately because I just knew I had to try it. You just use a box grater to grate tomatoes into a bowl, add a few other ingredients, mix it with cooked pasta and you're good to go. I thought it must be too good to be true, but I tried it for dinner tonight and I'll be danged if it isn't delicious! Here's the video:</div>
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And here's my take on it:</div>
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<span style="text-align: justify;"><span style="color: #0b5394;">16 ounces spaghetti noodles, cooked</span></span></div>
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<span style="color: #0b5394;">6 to 8 large, ripe beefsteak tomatoes, cut in half</span></div>
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<span style="color: #0b5394;">3 tablespoons olive oil (optional)</span></div>
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<span style="color: #0b5394;">1/2 to 1 teaspoon salt, to taste</span></div>
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<span style="color: #0b5394;">1/2 to 1 teaspoon garlic powder, to taste</span></div>
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<span style="color: #0b5394;">1 teaspoon dried oregano </span></div>
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<span style="color: #0b5394;">Handful fresh basil leaves, chopped</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_n1wujmHtY5PH689VSfA-88N0f-HTk2iG2g8A3t2tI9qERSivAjFfXLXr2kCcE8ouxZe5_7Xxx4MmP-mfHC9Oe9nPsIxsnvDcCAAwFUCo0OWF7R8NwVl1BlrLhw4rm_ldct3kvQE3GkBC/s1600/5c40858b-d509-4a02-abfc-2d79e35f7e49_zpsgzliim02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_n1wujmHtY5PH689VSfA-88N0f-HTk2iG2g8A3t2tI9qERSivAjFfXLXr2kCcE8ouxZe5_7Xxx4MmP-mfHC9Oe9nPsIxsnvDcCAAwFUCo0OWF7R8NwVl1BlrLhw4rm_ldct3kvQE3GkBC/s400/5c40858b-d509-4a02-abfc-2d79e35f7e49_zpsgzliim02.jpg" width="400" /></a></div>
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<li><span style="color: #0b5394;">Grate the tomatoes into a large bowl with a box grater.</span></li>
<li><span style="color: #0b5394;">Add remaining ingredients, to taste, and stir. </span></li>
<li><span style="color: #0b5394;">Toss with your spaghetti and serve.</span></li>
<li><span style="color: #0b5394;">Seriously, it's that freakin' easy.</span></li>
<li><span style="color: #0b5394;">Enjoy!</span></li>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6916903094372421920.post-72596711743357640182015-10-11T20:04:00.003-07:002016-07-02T18:17:12.631-07:00Portobello Sloppy Joe's<div class="separator" style="clear: both; text-align: justify;">Hey friends! It's been a long time since I posted on this blog, but that's all about to change. If you followed my summer adventures on the blog, The Thinking Spoon, you will know that I had surgery to remove a rare and fast-growing 4.5x5cm tumor from my left breast. The surgery wasn't too bad at all, but I suffered severe bronchitis and a disgusting staph infection on my leg afterward. So, it's not been the greatest summer. I'm still weak and I've put on a lot of weight from all my time spent convalescing, but I'm finally starting to perk up. And I'm ready to reclaim my health! The recipes that I will feature from here on out will focus on maximizing nutritional benefits. I need to lose weight, get strong, and make darn sure I don't wind up with another cancer scare. I hope you'll come along with me and offer your support and suggestions along the way. I love hearing from you guys! So, let's get started with a new recipe in a new year from a new gonna-get-healthy Jen. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx26qGeP1gLEd7UtL8fg0WikYWZQ90y0dIiiUeDWVcU6epYAidfPvlybIsEauPRdGrH3sqpQnmdCKk_MeQnv4jMvpyjU1n4yXm66rJiqWhIGkYSlgSwhyphenhyphenr9PEcMVm67y0KmIBN_9LVkU9V/s1600/sloppy20joe_zpstr6g9ikf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx26qGeP1gLEd7UtL8fg0WikYWZQ90y0dIiiUeDWVcU6epYAidfPvlybIsEauPRdGrH3sqpQnmdCKk_MeQnv4jMvpyjU1n4yXm66rJiqWhIGkYSlgSwhyphenhyphenr9PEcMVm67y0KmIBN_9LVkU9V/s400/sloppy20joe_zpstr6g9ikf.jpg" width="400" /></a></div><br />
In the South we like our Sloppy Joe's kind of sweet, with a maple-y BBQ flavor. If you prefer them more on the savory side, leave out the sugar and ketchup, and just add an extra tablespoon or so of tomato paste, along with some savory spices of your choosing. You can't mess this one up. Just taste as you go and you'll end up with something fun, yummy, and really, really messy on your plate, which is why they have the word "sloppy" right there in the title.<br />
I topped mine with homemade pico de gallo, but I think pickled jalapenos or just straight-up lettuce and tomato would be nice too. My husband likes to spritz his with classic hot sauce and my daughter likes to eat hers on tortilla chips. You seriously can't go wrong. I hope you enjoy these!<br />
<1 pound portobello mushroom caps, coarsely chopped
1 tablespoon extra virgin olive oil
1 large sweet onion, small dice
1 large red bell pepper, small dice
3/4 cup + 2 tablespoons cheap beer, divided
<b><span style="background-color: #fefdfa; color: #4a4a4a; font-family: inherit; line-height: 28px;"><div style="text-align: justify;"><span style="font-family: inherit;">1/3 cup walnuts, finely chopped (optional, depending on your budget)</span></div></span><span style="background-color: #fefdfa; color: #4a4a4a; font-family: inherit; line-height: 28px;"><div style="text-align: justify;"><span style="font-family: inherit;">4 tablespoons tomato paste</span></div></span><span style="background-color: #fefdfa; color: #4a4a4a; font-family: inherit; line-height: 28px;"><div style="text-align: justify;"><span style="font-family: inherit;">1/4 cup ketchup</span></div></span><span style="background-color: #fefdfa; color: #4a4a4a; font-family: inherit; line-height: 28px;"><div style="text-align: justify;"><span style="font-family: inherit;">1 teaspoon sugar</span></div></span><span style="background-color: #fefdfa; color: #4a4a4a; font-family: inherit; line-height: 28px;"><div style="text-align: justify;"><span style="font-family: inherit;">A few drops of liquid smoke</span></div></span><span style="background-color: #fefdfa; color: #4a4a4a; font-family: inherit; line-height: 28px;"><div style="text-align: justify;"><span style="font-family: inherit;">Salt and pepper, to taste</span></div></span><span style="background-color: #fefdfa; color: #4a4a4a; font-family: inherit; line-height: 28px;"><div style="text-align: justify;"><span style="font-family: inherit;">6 hamburger buns</span></div></span><span style="background-color: #fefdfa; color: #4a4a4a; font-family: inherit; line-height: 28px;"><div style="text-align: justify;"><span style="font-family: inherit;">Toppings of your choice (homemade pico de gallo is pictured)</span></div></span></b><br />
<ul style="background-color: #fefdfa; color: #4a4a4a; line-height: 28px; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: justify;"><span style="font-family: inherit;"><b>Whirl the mushrooms in batches in a food processor until very finely chopped, scraping the sides as needed to incorporate larger chunks. Don't pulse them so long that they liquify.</b></span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: justify;"><span style="font-family: inherit;"><b>Drizzle oil into a hot cast iron skillet. Add the onions and cook until soft. Add 1 tablespoon of the beer and continue to cook for a few minutes more.</b></span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: justify;"><span style="font-family: inherit;"><b>Add walnuts and red bell pepper to the pan, along with an additional tablespoon of beer, and cook until the pepper pieces are tender.</b></span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: justify;"><span style="font-family: inherit;"><b>Add the mushrooms and cook until soft and well-incorporated.</b></span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: justify;"><span style="font-family: inherit;"><b>Add all remaining ingredients, except buns and toppings (d'uh). Simmer uncovered, stirring occasionally, until the mixture reaches a taste and consistency that you like. Feel free to fiddle with the flavors, add some other spices, or jazz it up any way you like it. </b></span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: justify;"><span style="font-family: inherit;"><b>When you get it where you want it, turn off the heat and allow the mixture to rest a few minutes. It will thicken a bit as it rests.</b></span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: justify;"><span style="font-family: inherit;"><b>Spoon onto toasted buns and top with your favorite stuff. </b></span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: justify;"><span style="font-family: inherit;"><b>Enjoy!</b></span></li>
</ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6916903094372421920.post-40550310808533282532014-12-11T13:43:00.000-08:002016-03-05T13:25:06.092-08:00Alicia Simpson's Sweetgrass Snickerdoodles<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Naughty li'l elves!</td></tr>
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I have yet to try an Alicia Simpson recipe that doesn't taste amazing! This snickerdoodle cookie recipe is no exception. Crispy, cinnamon-y and full of seasonal oomph, I'm planning to give little stacks of these beauties as Christmas gifts. They go great with coffee or chai tea. And, as you can see in the photo, Santa's Scout Elves just love them! My daughter has <i>two</i> scout elves because Santa determined that she needed an extra set of eyes on her during the holidays - she's a chronic gift-jiggler. She named her elves Lula and Layla, which makes me curious about the names of my future grandchildren...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3gfBIOsJ5ZnQEobhW_ZeAcQYXeV0EmTvpC3dZSfeDIZmNfy2-PhAAlyEC_FBocVVAZEj-nlVjIGx8RLlklz1arrPKgCmj_SJKttajod0xe1bjemzBFMeNyknTiXy46ijh-FqPE7VpL6dx/s1600/IMG_3047_zpsmmegefet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3gfBIOsJ5ZnQEobhW_ZeAcQYXeV0EmTvpC3dZSfeDIZmNfy2-PhAAlyEC_FBocVVAZEj-nlVjIGx8RLlklz1arrPKgCmj_SJKttajod0xe1bjemzBFMeNyknTiXy46ijh-FqPE7VpL6dx/s400/IMG_3047_zpsmmegefet.jpg" width="350" /></a></div>
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<div style="text-align: justify;">
<b>Alicia Simpson's Sweetgrass Snickerdoodles</b></div>
<div style="text-align: justify;">
<i>from <a href="http://www.amazon.com/gp/product/1615190058/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1615190058&linkCode=as2&tag=wintwrit-20&linkId=3RYKLWBQIUFPFLBR">Quick and Easy Vegan Comfort Food</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=wintwrit-20&l=as2&o=1&a=1615190058" height="1" style="border: none !important; margin: 0px !important;" width="1" /> (affiliate link)</i></div>
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<div style="text-align: justify;">
<span style="color: #0b5394;">1/2 cup nonhydrogenated margarine</span></div>
<div style="text-align: justify;">
<span style="color: #0b5394;">1/2 cup shortening</span></div>
<div style="text-align: justify;">
<span style="color: #0b5394;">1/2 cup unsweetened applesauce</span></div>
<div style="text-align: justify;">
<span style="color: #0b5394;">1 cup granulated sugar</span></div>
<div style="text-align: justify;">
<span style="color: #0b5394;">1/2 cup light brown sugar</span></div>
<div style="text-align: justify;">
<span style="color: #0b5394;">2 3/4 cups unbleached all-purpose flour</span></div>
<div style="text-align: justify;">
<span style="color: #0b5394;">1 1/2 teaspoons cream of tartar</span></div>
<div style="text-align: justify;">
<span style="color: #0b5394;">1 teaspoon baking soda</span></div>
<div style="text-align: justify;">
<span style="color: #0b5394;">1 teaspoon baking powder</span></div>
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<span style="color: #0b5394;">1 teaspoon salt</span></div>
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<span style="color: #0b5394;"><u>Garnish</u>:</span></div>
<div style="text-align: justify;">
<span style="color: #0b5394;">1/4 cup sugar</span></div>
<div style="text-align: justify;">
<span style="color: #0b5394;">1 tablespoon ground cinnamon</span></div>
<ul>
<li style="text-align: justify;"><span style="color: #0b5394;">Preheat the oven to 350 degrees.</span></li>
<li style="text-align: justify;"><span style="color: #0b5394;">Cream the margarine and shortening with the applesauce and sugars. In a separate bowl combine the flour, cream of tartar, baking soda, baking powder, and salt. </span></li>
<li style="text-align: justify;"><span style="color: #0b5394;">Combine the dry ingredients with the creamed mixture 1/2 cup at a time and mix with an electric mixer until all of the dry ingredients are incorporated.</span></li>
<li style="text-align: justify;"><span style="color: #0b5394;">Chill the dough for about 10 minutes in the refrigerator. </span></li>
<li style="text-align: justify;"><span style="color: #0b5394;">Combine 1/4 cup granulated sugar with the cinnamon. </span></li>
<li style="text-align: justify;"><span style="color: #0b5394;">Scoop 1-inch balls of dough with a teaspoon. Roll each ball in the cinnamon sugar mixture, coating all sides. </span></li>
<li style="text-align: justify;"><span style="color: #0b5394;">Place on a baking sheet about 1 1/2 inches apart and bake for 12 minutes for chewy cookies and up to 15 minutes for a crisper cookie.</span></li>
<li style="text-align: justify;"><span style="color: #0b5394;">Remove from baking sheet, cool, and enjoy.</span></li>
</ul>
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<div style="text-align: justify;">
<u>Please Note</u>: Alicia Simpson did not put me up to this. I purchased the cookbook on my own, years ago, and I love it! If you want to support a fantastic vegan cookbook author, buy something with her name on it. You won't be sorry! I've included all of her Amazon.com cookbook listings below. If you click and buy one (or all!) of these books through my links, I'll get a small percentage of the purchase price, which really helps me out. Thanks!<br />
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<a href="http://www.amazon.com/gp/product/1615190058/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1615190058&linkCode=as2&tag=wintwrit-20&linkId=I3HFWEMNJ2WMTVTY"><img border="0" src="http://ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=1615190058&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=wintwrit-20" height="200" width="152" /></a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=wintwrit-20&l=as2&o=1&a=1615190058" height="1" style="border: none !important; margin: 0px !important;" width="1" /> <a href="http://www.amazon.com/gp/product/1615190228/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1615190228&linkCode=as2&tag=wintwrit-20&linkId=ZMHPTGD6E3YXY73D"><img border="0" src="http://ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=1615190228&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=wintwrit-20" /></a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=wintwrit-20&l=as2&o=1&a=1615190228" height="1" style="border: none !important; margin: 0px !important;" width="1" /> Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6916903094372421920.post-1759473703590577382014-12-09T09:24:00.000-08:002016-07-02T18:17:12.572-07:00Autumn's Easiest Dried Apples<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEittZqaTfflczxcQijUNHEqfKmhV5AlDUL8Er-PgU3QtiNWyen18FLf08OePN0FOXAP8baKgi75gvVCMGLWL6ZLlPVGAsb6ooyI8xsOGXSoGe-dM7_-VhwaIsSknlsRAXI54pv6BEXR8cPJ/s1600/IMG_2838.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEittZqaTfflczxcQijUNHEqfKmhV5AlDUL8Er-PgU3QtiNWyen18FLf08OePN0FOXAP8baKgi75gvVCMGLWL6ZLlPVGAsb6ooyI8xsOGXSoGe-dM7_-VhwaIsSknlsRAXI54pv6BEXR8cPJ/s1600/IMG_2838.JPG" height="400" width="316" /></a></div>
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I know I'm a little late with this post. I actually made these dried apples and took this picture well over a month ago, but it's been busy around here. I vow, right now, to get back to posting more regularly! Now that I am jobless I seriously have no excuse. But I'm one of those moderately crazy OCD people who think they can accomplish nothing creative until their house is clean. So, I end up cleaning constantly, and never writing or exercising or anything else useful until my house is clean, which it never is, so you get my drift... My new year's resolution is going to be to let the house be messy and get my creative stuff done first! As I type, there are muddy dog prints on the carpet in the back room and a pile of dishes in the kitchen sink. I can't let those things haunt me. Let's get to the apples!<br />
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For this recipe you will need a dehydrator, and it does not have to be a fancy one. The dehydrator I used cost $20 (I got it at Aldi last summer) and it works great! And you don't have to have an apple peeler/corer combo, but it saves you an hour or more of peeling and chopping and helps to make sure all of your apples are the same thickness. I'm talking about one of these things...<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://www.amazon.com/gp/product/B001DLP4EM/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B001DLP4EM&linkCode=as2&tag=wintwrit-20&linkId=ZO6T5S5OQ752KCDX" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B001DLP4EM&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=wintwrit-20" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Affiliate link- Click the photo to be taken to the product.)<br />
<br /></td></tr>
</tbody></table>
<img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=wintwrit-20&l=as2&o=1&a=B001DLP4EM" height="1" style="border: none !important; margin: 0px !important;" width="1" /><br />
<br />
I recommend a stout, cast-iron body corer with a clamp (like in the picture) as opposed to a suction cup. Again, these run about $20.<br />
<br />
Use a nice sweet, or tart, apple. I like to use Pink Lady apples. A Red Delicious, for example, might not make for a very flavorful chip. But a Jazz or Granny Smith would make a yummy chip for sure!<br />
<br />
So basically, you just twirl your apple through this contraption and it takes the skin off (drying the skin makes it too chewy - trust me and take it off), cores the apple and spiral slices it all at the same time. What you have left is just the good "apple meat." Take a knife and slice it just once from top to bottom, which will leave you with a lovely stack of evenly sliced apple chips. Lay each chip in a single layer in your dehydrator. The sides can be touching, but it is very important that the apples not overlap one another.<br />
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If you're wondering about browning, don't worry. The first time I tried this, I was very concerned about whether or not I needed to dip my apples into a lemon juice solution (or something similar), but I read online that it wasn't necessary and I went for it. The apples you see in the photo have not been treated, or flavored, with anything. I just popped the raw apple slices right into the dehydrator and that was it.<br />
<br />
Once your apples are set, turn on your dehydrator (mine does not have any particular settings, just a plug that turns it on and off) and let those babies crisp up over a twenty-four hour period, give or take a few hours depending on your machine. Rotate the layers every couple of hours or so. Make sure the apples are totally dry. If you take them out too soon and don't eat them right away they will spoil quickly.<br />
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Once they're done, allow them to cool at room temperature before storing them in an airtight container. Then enjoy! They are delicious and nutritious - and a perfect compliment to movie night.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6916903094372421920.post-13275850263485111392014-11-04T11:09:00.000-08:002016-02-02T17:39:12.824-08:00Easiest, Yummiest Mac and Cheese<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXxE0jsZrFh3fo5DM2TJ8hM-ltpvNQ42Eb8zOSp7oYpDOYvsp6XjurYo-ltBA3762cBxF7TT_LpSGtDusyji0FXjdSexD8YMhxEJNGsMIqWtlRByF7ixWmbhS2Oh8e4o4eBgzphciX_wNO/s1600/mac2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXxE0jsZrFh3fo5DM2TJ8hM-ltpvNQ42Eb8zOSp7oYpDOYvsp6XjurYo-ltBA3762cBxF7TT_LpSGtDusyji0FXjdSexD8YMhxEJNGsMIqWtlRByF7ixWmbhS2Oh8e4o4eBgzphciX_wNO/s400/mac2.jpg" width="400" /></a></div>
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It's finally Autumn in North Texas, my favorite time of year! After another brutally hot summer, it's finally cool enough to open the windows and let some crispy fresh air come inside. Even better, it's pouring down sweet, much-needed rain right now. I have the house to myself. And I'm catching up on both my cleaning and my Netflix queue. It's a great day! Of course, a great day like this calls for some comfort food. I made chocolate oatmeal energy balls last night, so sweets are covered. The only thing missing is something cheesy. Enter the <a href="http://blog.fatfreevegan.com/2007/10/easy-macaroni-and-cheeze.html" target="_blank">Easy Vegan Macaroni and Cheeze</a> recipe from the <a href="http://blog.fatfreevegan.com/" target="_blank">Fat Free Vegan</a><a href="http://blog.fatfreevegan.com/" target="_blank"> Kitchen</a>. I just did a quick Google search for "the best" vegan mac and cheese and this is what popped up. Oh, and guess what? It's absolutely delicious! Creamy and "cheesy," even better than the boxed stuff - vegan or otherwise. Give it a try. It's perfect for this Fall weather, and I'm 99.99% certain that I will be serving it on my Thanksgiving table this year.<br />
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<b><span style="color: orange;">EASY VEGAN MACARONI AND CHEEZE</span></b><br />
<i>(recipe by Susan Voisin, who writes at <a href="http://blog.fatfreevegan.com/">blog.FatFreeVegan.com</a>)</i><br />
<em style="color: #111111; line-height: 21.994px; margin: 0px; padding: 0px;"><span style="font-family: inherit;">"Besides being low-fat, this recipe is also low in sodium, so salt-lovers may need to add salt. The tahini adds a little fat but a lot of flavor; still, leave it out if you need a completely oil-free dish.</span></em><br />
<div class="ingredients" style="color: #111111; line-height: 21.9939994812012px; margin: 0px; padding: 0px;">
<h4 class="ingredients" style="color: #a65f37; margin: 0px; padding: 0px;">
<span style="font-family: inherit;">Ingredients</span></h4>
<ul class="ingredients" style="list-style: none; margin: 5px 0px 15px; padding: 0px;">
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-image: url(http://blog.fatfreevegan.com/images/template/gray-bullet.png); background-origin: initial; background-position: 0px 0.3em; background-repeat: no-repeat; background-size: initial; margin: 0px; padding: 0px 0px 0px 16px;"><span style="font-family: inherit;">1 pound pasta (regular or gluten-free), cooked according to package directions</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-image: url(http://blog.fatfreevegan.com/images/template/gray-bullet.png); background-origin: initial; background-position: 0px 0.3em; background-repeat: no-repeat; background-size: initial; margin: 0px; padding: 0px 0px 0px 16px;"><span style="font-family: inherit;">1 1/4 cups water</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-image: url(http://blog.fatfreevegan.com/images/template/gray-bullet.png); background-origin: initial; background-position: 0px 0.3em; background-repeat: no-repeat; background-size: initial; margin: 0px; padding: 0px 0px 0px 16px;"><span style="font-family: inherit;">1 cup plain, fat-free soymilk (may use other non-dairy milk)</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-image: url(http://blog.fatfreevegan.com/images/template/gray-bullet.png); background-origin: initial; background-position: 0px 0.3em; background-repeat: no-repeat; background-size: initial; margin: 0px; padding: 0px 0px 0px 16px;"><span style="font-family: inherit;">3/4 cup <a href="http://blog.fatfreevegan.com/2011/10/what-the-heck-is-nutritional-yeast.html" style="color: #1fad2d; margin: 0px; padding: 0px;" title="What the Heck is Nutritional Yeast">nutritional yeast</a></span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-image: url(http://blog.fatfreevegan.com/images/template/gray-bullet.png); background-origin: initial; background-position: 0px 0.3em; background-repeat: no-repeat; background-size: initial; margin: 0px; padding: 0px 0px 0px 16px;"><span style="font-family: inherit;">3 tablespoons cornstarch or potato starch</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-image: url(http://blog.fatfreevegan.com/images/template/gray-bullet.png); background-origin: initial; background-position: 0px 0.3em; background-repeat: no-repeat; background-size: initial; margin: 0px; padding: 0px 0px 0px 16px;"><span style="font-family: inherit;">1 tablespoon lemon juice</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-image: url(http://blog.fatfreevegan.com/images/template/gray-bullet.png); background-origin: initial; background-position: 0px 0.3em; background-repeat: no-repeat; background-size: initial; margin: 0px; padding: 0px 0px 0px 16px;"><span style="font-family: inherit;">1 teaspoon salt (or more to taste)</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-image: url(http://blog.fatfreevegan.com/images/template/gray-bullet.png); background-origin: initial; background-position: 0px 0.3em; background-repeat: no-repeat; background-size: initial; margin: 0px; padding: 0px 0px 0px 16px;"><span style="font-family: inherit;">1/2 teaspoon garlic powder</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-image: url(http://blog.fatfreevegan.com/images/template/gray-bullet.png); background-origin: initial; background-position: 0px 0.3em; background-repeat: no-repeat; background-size: initial; margin: 0px; padding: 0px 0px 0px 16px;"><span style="font-family: inherit;">1 teaspoon onion powder</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-image: url(http://blog.fatfreevegan.com/images/template/gray-bullet.png); background-origin: initial; background-position: 0px 0.3em; background-repeat: no-repeat; background-size: initial; margin: 0px; padding: 0px 0px 0px 16px;"><span style="font-family: inherit;">1/2 teaspoon dry mustard</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-image: url(http://blog.fatfreevegan.com/images/template/gray-bullet.png); background-origin: initial; background-position: 0px 0.3em; background-repeat: no-repeat; background-size: initial; margin: 0px; padding: 0px 0px 0px 16px;"><span style="font-family: inherit;">1/2 teaspoon smoked paprika</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-image: url(http://blog.fatfreevegan.com/images/template/gray-bullet.png); background-origin: initial; background-position: 0px 0.3em; background-repeat: no-repeat; background-size: initial; margin: 0px; padding: 0px 0px 0px 16px;"><span style="font-family: inherit;">1/2 teaspoon turmeric</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-image: url(http://blog.fatfreevegan.com/images/template/gray-bullet.png); background-origin: initial; background-position: 0px 0.3em; background-repeat: no-repeat; background-size: initial; margin: 0px; padding: 0px 0px 0px 16px;"><span style="font-family: inherit;">pinch cayenne pepper</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-image: url(http://blog.fatfreevegan.com/images/template/gray-bullet.png); background-origin: initial; background-position: 0px 0.3em; background-repeat: no-repeat; background-size: initial; margin: 0px; padding: 0px 0px 0px 16px;"><span style="font-family: inherit;">2 tablespoons tahini (optional, but lends creaminess and flavor)</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-image: url(http://blog.fatfreevegan.com/images/template/gray-bullet.png); background-origin: initial; background-position: 0px 0.3em; background-repeat: no-repeat; background-size: initial; margin: 0px; padding: 0px 0px 0px 16px;"><span style="font-family: inherit;">1 teaspoon mellow white miso (or additional salt)</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-image: url(http://blog.fatfreevegan.com/images/template/gray-bullet.png); background-origin: initial; background-position: 0px 0.3em; background-repeat: no-repeat; background-size: initial; margin: 0px; padding: 0px 0px 0px 16px;"><span style="font-family: inherit; line-height: 21.994px;">black pepper to taste</span></li>
</ul>
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<div class="instructions" style="color: #111111; line-height: 21.9939994812012px; margin: 0px; padding: 0px;">
<h4 class="instructions" style="color: #a65f37; margin: 0px; padding: 0px;">
<span style="font-family: inherit;">Instructions</span></h4>
<ol class="instructions" style="margin: 5px 0px 15px 15px; padding: 0px;">
<li style="margin: 0px 0px 10px; padding: 0px;"><span style="font-family: inherit;">Put the pasta on to boil, according to package directions. While it’s cooking, blend water and all remaining ingredients together in a blender. When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan. Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.</span></li>
<li style="margin: 0px 0px 10px; padding: 0px;"><span style="font-family: inherit;">If the sauce is not as flavorful as you’d like, add a little more mustard and onion powder.</span></li>
</ol>
<span style="font-family: inherit; line-height: 21.994px;">Preparation time: </span><span class="preptime" style="font-family: inherit; line-height: 21.994px; margin: 0px; padding: 0px;">10 minute(s)<span class="hritem value-title" style="font-style: italic; margin: 0px; padding: 0px;" title="PT0H10M"> </span></span><span style="font-family: inherit; line-height: 21.994px;">| Cooking time: </span><span class="cooktime" style="font-family: inherit; line-height: 21.994px; margin: 0px; padding: 0px;">25 minute(s)</span></div>
<div class="instructions" style="color: #111111; line-height: 21.9939994812012px; margin: 0px; padding: 0px;">
<span class="cooktime" style="font-family: inherit; line-height: 21.994px; margin: 0px; padding: 0px;"><br /></span></div>
<div class="yield" style="color: #111111; line-height: 21.9939994812012px; margin-bottom: 1.571em; padding: 0px;">
<span style="font-family: inherit;"><span class="hrlabel" style="color: #a65f37; margin: 0px; padding: 0px;">Number of servings (yield): </span><span class="hritem" style="font-style: italic; margin: 0px; padding: 0px;">8 </span></span><br />
<span style="font-family: inherit; line-height: 21.994px;">Makes 8 servings. Per serving: </span><span class="calories" style="font-family: inherit; line-height: 21.994px; margin: 0px; padding: 0px;">303</span><span style="font-family: inherit; line-height: 21.994px;"> Calories (kcal); 4g Total Fat; (10% calories from fat); 15g Protein; 54g Carbohydrate; 0mg Cholesterol; 316mg Sodium; 5g Fiber. Also, if you use nutritional yeast fortified with B-12, one serving provides 100% of the daily requirement of that vitamin."</span></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6916903094372421920.post-1630595416519683642014-11-03T09:49:00.001-08:002016-03-05T13:26:09.237-08:00Raspberry Waffle Syrup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7tGhKyKZFiCVLi_GtGrgXSeY0AC-KVsD6TN4ZxQ1GKZMrt1m5xZ68DtqHbUiUR9r9PMtZXk-0_xOgd9YF3k5qKIN7CGsTN4pzH0iyOx_pIZMV107sO9wx1lliDI39R5YfNZOS8aFMXfAS/s1600/IMG_2708+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7tGhKyKZFiCVLi_GtGrgXSeY0AC-KVsD6TN4ZxQ1GKZMrt1m5xZ68DtqHbUiUR9r9PMtZXk-0_xOgd9YF3k5qKIN7CGsTN4pzH0iyOx_pIZMV107sO9wx1lliDI39R5YfNZOS8aFMXfAS/s1600/IMG_2708+(2).JPG" width="400" /></a></div>
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I am forty-one years old and pre-menopausal. Is that something I shouldn't talk about online? I don't care! It's a living hell. And no amount of hormonal-type (i.e. of animal origin) food avoidance is helping. I'm as pimply as a teenager, and I have daily hot flashes that my daughter's Girl Scout troop director accurately described as "my own private summer." And, hey sue me buddy, but sometimes a pimply, middle-aged woman having a hot flash needs a got-dang waffle, and sometimes there's no syrup in the house. So, she hits the internet and finds a solution. In this case, it was <a href="http://www.tasteofhome.com/recipes/easy-raspberry-sauce" target="_blank">homemade raspberry syrup</a>. I'd purchased two cases of raspberries the day before because they were on sale for 99 cents a case, which is a steal! So, now we're here. This syrup is delicious. We were spooning it out of the saucepan before it was even cool. Give it a try, and enjoy!<br />
<br />
<b><span style="color: red;">HOMEMADE RASPBERRY SYRUP</span></b><br />
<span style="color: #0b5394;">2 cups fresh or frozen raspberries</span><br />
<span style="color: #0b5394;">1 3/4 cups plus 1 tablespoon water, divided</span><br />
<span style="color: #0b5394;">1/3 cup sugar</span><br />
<span style="color: #0b5394;">2 tablespoons cornstarch</span><br />
<ul>
<li><span style="color: #0b5394;">In a medium saucepan, combine 1 3/4 cups water with sugar. </span></li>
<li><span style="color: #0b5394;">Add raspberries and bring to a boil.</span></li>
<li><span style="color: #0b5394;">Reduce heat to medium-low. Allow mixture to simmer for half an hour, stirring occasionally.</span></li>
<li><span style="color: #0b5394;">Place the mixture in a fine, mesh sieve and press to release all of the liquid into a bowl or large cup. Return liquid to saucepan.</span></li>
<li><span style="color: #0b5394;">Whisk in cornstarch remaining tablespoon water.</span></li>
<li><span style="color: #0b5394;">Bring to a boil over medium heat. Cook one minute, stirring constantly.</span></li>
<li><span style="color: #0b5394;">Remove from heat. Allow to cool before serving.</span></li>
<li><span style="color: #0b5394;">Can be stored in the refrigerator up to a week in an airtight container.</span></li>
<li><span style="color: #0b5394;">Enjoy!</span></li>
</ul>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6916903094372421920.post-38915468126132287702014-10-31T12:13:00.001-07:002016-07-02T18:17:12.595-07:00Happy Halloween!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW8qq__6OPveB5vJ3GnccfzvjaGQG-b1-_q4hUtXjDhN20iQW7saT4iGmdCTDsofzZaFqEEPpdcjnw9cCj5jjkkdRCIn_i0uRfksa7fEhGPEK0Qfd_A5co1Wh_yl2kj7LWzHPclOCysxid/s1600/1794629_316353455221490_7441459912327452845_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW8qq__6OPveB5vJ3GnccfzvjaGQG-b1-_q4hUtXjDhN20iQW7saT4iGmdCTDsofzZaFqEEPpdcjnw9cCj5jjkkdRCIn_i0uRfksa7fEhGPEK0Qfd_A5co1Wh_yl2kj7LWzHPclOCysxid/s1600/1794629_316353455221490_7441459912327452845_n.jpg" height="400" width="320" /></a></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6916903094372421920.post-62820542794524341812014-10-23T19:59:00.000-07:002016-07-02T18:17:12.610-07:00Yellow Yum-Yum SoupThis soup was born from a soul-stirring need to have soup, despite having only a few standard soup ingredients on hand. Like, I just NEEDED to eat some salty, hot, delicious soup. And I would stop at nothing to get it.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJgQP63DRto4xvnHQtKkug503Q6kocspoaJLmUCMytyGYr1zxfgPb_zjnP5I9CZ_HJWwxym27-5NXM8jhAI_dFZNXq4G1Ky5GbfxEzAxMbqhrS5wyFHhqNFeCtu8MsAraXi7s2eZ4XQl8H/s1600/Brace-yourself-shes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJgQP63DRto4xvnHQtKkug503Q6kocspoaJLmUCMytyGYr1zxfgPb_zjnP5I9CZ_HJWwxym27-5NXM8jhAI_dFZNXq4G1Ky5GbfxEzAxMbqhrS5wyFHhqNFeCtu8MsAraXi7s2eZ4XQl8H/s1600/Brace-yourself-shes.jpg" height="365" width="400" /></a></div>
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Even if it meant that I pulled a bunch of random stuff out of my pantry and threw it into a huge pot, salted and spiced it and then ate it up. Which is what I did. And you know what? It turned out really amazingly good! I got lucky this time. This ain't my first rodeo, and I know what tastes good, but sometimes my pantry raids turn out terribly. This soup, though, was delicious, and has now been dubbed "yellow yum-yum soup." My kid and my husband loved it!<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgviG_bkTRzWIwjYvwCPHhLyIOLCHDpChj5psfCh8ULAooPPvukvQ2Uu9_OejlZLj2yrXbljz3GpQNowVvcT3fMlaaCloHP1gdi_5kTcRNcvxoswoFOlQ2Oz7zd_9qdTxuv3wnVPMK3nTUm/s1600/01a1364a335d151b56ca918db3d1420cb174f96494.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgviG_bkTRzWIwjYvwCPHhLyIOLCHDpChj5psfCh8ULAooPPvukvQ2Uu9_OejlZLj2yrXbljz3GpQNowVvcT3fMlaaCloHP1gdi_5kTcRNcvxoswoFOlQ2Oz7zd_9qdTxuv3wnVPMK3nTUm/s1600/01a1364a335d151b56ca918db3d1420cb174f96494.jpg" height="400" width="383" /></a></div>
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<b>YELLOW YUM-YUM SOUP</b><br />
1 15-ounce can coconut milk<br />
2 cans vegetable broth (using the coconut milk can)<br />
1 head of green cabbage, thinly sliced into ribbons<br />
1 15-ounce can white beans, any kind (I used great northern)<br />
2 cubes yellow curry<br />
1/2 teaspoon paprika<br />
1/2 teaspoon dried basil (fresh Thai basil would be even better!)<br />
Dash of turmeric<br />
2 tablespoons lime juice, or more to taste<br />
Salt and pepper, to taste<br />
A couple of sprinkles of sesame oil, optional<br />
<br />
<ul>
<li>Put the coconut milk and broth into a medium to large-sized pot. Heat and stir until just boiling.</li>
<li>Add all remaining ingredients. </li>
<li>Simmer over medium-low heat until cabbage is just starting to get soft. About half and hour.</li>
<li>Adjust spices to taste. I like an obscene amount of lime juice. </li>
<li>Serve hot. </li>
<li>It's just that easy!</li>
</ul>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6916903094372421920.post-6454502619740451992014-09-25T08:49:00.002-07:002016-07-02T18:17:12.614-07:00Sleepaway Camp Surprise<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPs5E-jHcCWkvXm8xikZYSi5WLLXy-0Qciu_xaMcjLyjkfaKC4bksiVFSDJgd7yTY5dJDo9I7eZfy7LPhZG8jwxzbtCELSlI_mikOdjPoakjzxRWBLrOUJ6pwaF7H8VVZroY04LlDsRiiQ/s1600/mofominibanner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPs5E-jHcCWkvXm8xikZYSi5WLLXy-0Qciu_xaMcjLyjkfaKC4bksiVFSDJgd7yTY5dJDo9I7eZfy7LPhZG8jwxzbtCELSlI_mikOdjPoakjzxRWBLrOUJ6pwaF7H8VVZroY04LlDsRiiQ/s1600/mofominibanner.jpg" height="83" width="400" /></a></div>
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</div>
If you have ever seen the fabulously awful movie, <i>Sleepaway Camp</i> (1983), you already know the "surprise." I shall reveal said surprise after the recipe, so if you haven't seen the film and don't want the surprise ruined, don't scroll down past the recipe.<br />
<div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO5J4__oMs8Po4Ldxo1ZYbivSRJGnpz3whWhqz7hAsE3arIhV0Fb1Roh6jzxWP9mNN_S-5EBcTeozMJwnEfZpgZrRgep1W6cQkbyjFNvFFis75UpImkQuR8EYkTVB4o0sAQW7-o1ti_ksh/s1600/SLEEPAWAY-CAMPS-poster-art.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO5J4__oMs8Po4Ldxo1ZYbivSRJGnpz3whWhqz7hAsE3arIhV0Fb1Roh6jzxWP9mNN_S-5EBcTeozMJwnEfZpgZrRgep1W6cQkbyjFNvFFis75UpImkQuR8EYkTVB4o0sAQW7-o1ti_ksh/s1600/SLEEPAWAY-CAMPS-poster-art.jpg" height="400" width="263" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Sleepaway Camp</i> (1983)</td></tr>
</tbody></table>
<i>Sleepaway Camp</i> is a film that defies explanation or definition. It's just terribly, terribly bad. But it's so much fun to watch (seriously, it is!) it has a cult following almost on par with the <i>Evil Dead</i> trilogy. The original film (along with it's equally terrible predecessors) has it's own <a href="http://www.sleepawaycampmovies.com/" target="_blank">website</a>. And the star of the film, <a href="http://www.imdb.com/name/nm0741378/" target="_blank">Felissa Rose</a>, is a frequent guest of honor at horror conventions all over the world. A <a href="http://www.sleepawaycampmovies.com/reunion/reunion.shtml" target="_blank">Sleepaway Camp Reunion</a> in 2001 pulled hundreds of fans who came to get a glimpse of the cast and have their t-shirts and memorabilia autographed.<br />
<br />
In honor of <i>Sleepaway Camp</i>, and just good ol' summer camp food in general, I am posting a very simple, but delicious broccoli and rice casserole that is reminiscent of camp cafeteria food, but way tastier.<br />
<br />
The recipe comes from the cookbook, <a href="http://www.amazon.com/gp/product/B0071UJ1IY/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0071UJ1IY&linkCode=as2&tag=wintwrit-20&linkId=73XWHZRS4RWXJBF4">The Compassionate Cook: Or, Please Don't Eat the Animals</a>, which I was fortunate to find on the Half Price clearance rack for two dollars. Woo hoo!<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiUCNqBQQLNSfkFkrISqCSts9szXBsi3oaNpmOmI_4Xkf-CfCyZAoeNDhGDP1DDJv_MQLMwQN6sb01q8kyzDqI39xK8x70v1vyjhi772u9fY8s-N7LTXkY-eNM05ImPdo2n0iJGhcxZXRt/s1600/casserole1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiUCNqBQQLNSfkFkrISqCSts9szXBsi3oaNpmOmI_4Xkf-CfCyZAoeNDhGDP1DDJv_MQLMwQN6sb01q8kyzDqI39xK8x70v1vyjhi772u9fY8s-N7LTXkY-eNM05ImPdo2n0iJGhcxZXRt/s1600/casserole1.jpg" height="400" width="376" /></a></div>
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<b>BROCCOLI AND RICE CASSEROLE</b><br />
from <a href="http://www.amazon.com/gp/product/B0071UJ1IY/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0071UJ1IY&linkCode=as2&tag=wintwrit-20&linkId=73XWHZRS4RWXJBF4">The Compassionate Cook: Or, Please Don't Eat the Animals!</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=wintwrit-20&l=as2&o=1&a=B0071UJ1IY" height="1" style="border: none !important; margin: 0px !important;" width="1" /><br />
<br />
<i>"The nutritional yeast gives this casserole a 'cheesy' quality, the broccoli gives it color, and the spices give it pizzazz."</i><br />
<br />
<b>1 10-ounce package frozen broccoli florets, or 1 bunch fresh, cut into pieces</b><br />
<b>2 cups white rice (I used long-grain brown rice)</b><br />
<b>1/2 cup (1 stick) margarine (I used Earth Balance buttery spread)</b><br />
<b>1/2 teaspoon salt</b><br />
<b>1 tablespoon soy sauce or tamari</b><br />
<b>1 1/2 teaspoons garlic powder</b><br />
<b>1 teaspoon onion powder</b><br />
<b>Pinch of turmeric</b><br />
<b>I cup of nutritional yeast flakes</b><br />
<b>Salt and pepper, to taste</b><br />
<b>Pinch of paprika</b><br />
<ul>
<li><b>Steam the broccoli, about six minutes.</b></li>
<li><b>Prepare the rice according to package directions.</b></li>
<li><b>Spread the cooked rice evenly over the bottom of a 9x13" baking dish.</b></li>
<li><b>Sprinkle the broccoli over the rice and set aside.</b></li>
<li><b>Preheat the oven to 350 degrees.</b></li>
<li><b>Melt the margarine in a medium frying pan over low heat.</b></li>
<li><b>Beat in the flour with a whisk over medium heat until the mixture is smooth and bubbly, then whisk in the boiling water, salt soy sauce, garlic and onion powders, and turmeric. </b></li>
<li><b>Cook the sauce until it thickens and bubbles, then whip in the yeast. </b></li>
<li><b>Add salt and pepper to taste.</b></li>
<li><b>Pour the sauce over the broccoli and rice, sprinkle the top with paprika, and bake for 15 minutes. </b></li>
<li><b>If desired place pan under broiler for a few minutes until the sauce is browned and crusty.</b></li>
</ul>
<div>
<br />
<br />
Okay, are you ready for the surprise?</div>
<br />
Are you <i>sure</i> you're ready?!<br />
<br />
Don't scroll down if you haven't seen the movie and don't want to ruin the ending!<br />
<br />
That's your warning!<br />
<br />
SPOILER ALERT!!!!!<br />
<br />
Here it comes...<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;">Surprise! It's a weenie! </span><br />
(A vegan one, of course.)</div>
<div style="text-align: center;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPMwp69RBFXG-a2s3oCw_LJ4XBS15HFgoKiW5Err_o6foaYnzKGlErfAhn4fp7cpDUxeP0yaOpsVCf8y1w0ouqbyUDAtzGGaIcUWYI7WmftDSHMlNK4C2ta90IiiLMxuIh22bOMIvxKvZq/s1600/weenie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPMwp69RBFXG-a2s3oCw_LJ4XBS15HFgoKiW5Err_o6foaYnzKGlErfAhn4fp7cpDUxeP0yaOpsVCf8y1w0ouqbyUDAtzGGaIcUWYI7WmftDSHMlNK4C2ta90IiiLMxuIh22bOMIvxKvZq/s1600/weenie.jpg" height="336" width="400" /></a></div>
<br />
In the final scene of <i>Sleepaway Camp</i>, a twist is revealed. Angela, our heroine, has killed a boy and is crouched over the body. When she is approached by two camp counselers, she stands up, stark naked, to reveal that she has a dong, is a boy, and has been a boy from the get-go. She is also, naturally, the murderer. It's nonsensical gender-bending horror hi jinx like only the 80s can produce!<br />
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And, as a very special treat to my readers, I give you this...<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="253" src="//www.youtube.com/embed/5pjjuFT6QF4?rel=0" width="450"></iframe><br /></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6916903094372421920.post-4476059871702990392014-09-18T18:52:00.000-07:002016-07-02T18:14:45.441-07:00Earth Balance Review<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8snddDqh_W99wigFAwFgi0m4UbTn1wIhJolg7d9FpXb0wIO97-Y4fi-jlhtfJQSKBfLuSxuqytSDS-Ifyyv3o30T5h8oRoYecOKsgfMvMRg66MWbU3i2LgJ7t5YMcuSyLlcSHW1qgaMP2/s1600/mofominibanner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="83" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8snddDqh_W99wigFAwFgi0m4UbTn1wIhJolg7d9FpXb0wIO97-Y4fi-jlhtfJQSKBfLuSxuqytSDS-Ifyyv3o30T5h8oRoYecOKsgfMvMRg66MWbU3i2LgJ7t5YMcuSyLlcSHW1qgaMP2/s1600/mofominibanner.jpg" width="400" /></a></div>
<br />
I'm going to take a quick detour from my Vegan MoFo theme and do a review of this amazing Earth Balance stuff that I won - yes, WON! - from <a href="http://veganmofo.com/">VeganMoFo.com</a>. So, I'm just putting it out there that I wasn't given this stuff specifically to review, and nobody asked me to review it. I am reviewing it because I thought it would be a nice thing to do since I <i>won</i> it. Did I mention that I <u>won</u> it?! Seriously, though, I only won it because MoFo is a time of magic, when unicorns whinny outside my kitchen window and pixies poop jellybeans into my morning coffee.<br />
I love you, MoFo! Thanks for the giveaway and the awesome prize! And, mucho thanks to Earth Balance for supplying and shipping it - oh, and for inventing it too! I bet I eat my weight every year in organic Earth Balance butter, a substance for which I will always be grateful to you. Love the stuff.<br />
<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKTzV65BuJQ6TSPIOntLNlaSejK6S5q9ccS_BPx8FAWrlZmqhVQbLMEzcu17aRUavMUH01W_zKpD8S8KYr-NETkEqVfoed3Rl7-cyMS6zGPSKy6XZ2XNvSmKANXi8V_Pnfqyb_pwch_jmc/s1600/winners+box.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKTzV65BuJQ6TSPIOntLNlaSejK6S5q9ccS_BPx8FAWrlZmqhVQbLMEzcu17aRUavMUH01W_zKpD8S8KYr-NETkEqVfoed3Rl7-cyMS6zGPSKy6XZ2XNvSmKANXi8V_Pnfqyb_pwch_jmc/s1600/winners+box.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">This is my prize. ALL of this! Mine! ALL MINE!!!</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkBX0ojUVp94FviProSUCiTdOmQ-80whIG_U_nazBQKK9gNw-OvJiVwQGsTuk7EP273LhrC2z0bPJ118rjRgziNno04jkQt_FdBRzhTtbkzcn2L8KcNa-EZY_jZiQ0TYsM0kRs7Me2Qmdp/s1600/a-major-award-meme-generator-i-am-the-recipient-of-a-major-award-649afe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkBX0ojUVp94FviProSUCiTdOmQ-80whIG_U_nazBQKK9gNw-OvJiVwQGsTuk7EP273LhrC2z0bPJ118rjRgziNno04jkQt_FdBRzhTtbkzcn2L8KcNa-EZY_jZiQ0TYsM0kRs7Me2Qmdp/s1600/a-major-award-meme-generator-i-am-the-recipient-of-a-major-award-649afe.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Fra-geeeee-laaaaaay.</i></span></td></tr>
</tbody></table>
<br />
That top picture,yeah that one with all the goodies, is what came in a rather beat up box to my modest home in Fort Worth, TX, on a hot summer day earlier this week. I was tired from work and grouchy from the heat. Cracking open a homely and unassuming box to find pure treasure inside was such a delight!<br />
<br />
Now, on to the reviews...<br />
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<div style="text-align: center;">
<b>Earth Balance Creamy Peanut Butter</b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV_JqldK6yR49zSqif829y8aQCD98SE7v9Xo0LsZe7rHGZMHTIBgXU971NTrX2ayAEav4rv0h8F-RqrC5etTAbhroOVjxXy0TpAAar-ZEVzs9XL8M_NFjnXmLlHtVpvDGhkEtA1nflhBtN/s1600/peanut+butter.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV_JqldK6yR49zSqif829y8aQCD98SE7v9Xo0LsZe7rHGZMHTIBgXU971NTrX2ayAEav4rv0h8F-RqrC5etTAbhroOVjxXy0TpAAar-ZEVzs9XL8M_NFjnXmLlHtVpvDGhkEtA1nflhBtN/s1600/peanut+butter.jpg" width="260" /></a></td></tr>
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<span style="font-size: small;">It's creamy, sweet (but not too sweet), and easy to spread on toast. What more can I say? Oh yeah, it doesn't separate. You don't have to spend two hours digging into the dry gulch at the bottom of the jug, knocking oil out all over your countertop, trying to get the nuts and the oil to kiss and make up. It's easy-peasy to work with and it's delicious</span><span style="font-size: small;">.</span></div>
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<b>Earth Balance Vegan Cheddar Squares</b></div>
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Oh my goodness, these are so yummy! They are light and buttery. The "cheese" flavor doesn't come through very strongly on the first bite - it's more of an aftertaste. But I didn't mind. These were really tasty. I had to stop myself from gorging on them. And today, when I got home from work, I was really looking forward to having another handful only to find that my husband and daughter had eaten the whole box! Grrrrrrr.<br />
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<b>Earth Balance Vegan Cheddar Kettle Chips</b></div>
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I'm gonna be honest. This was my least favorite offering from the box of goodies. The chips themselves are cooked perfectly - flaky and crunchy, and kind of oily, exactly like a good kettle chip should be. But the "cheddar" flavor is a bit off-putting. It's very strong, and it's not at all like traditional cheese. It has that weird whang of Daiya cheddar in it. If you've ever eaten Daiya you probably know what I mean. It's good, but it doesn't taste a thing like cheese. And it leaves an oily aftertaste in your mouth. To the chips' credit, though, I liked them enough to down the whole bag at work today. I let some of my coworkers try them too, to mixed reviews. I think this is a 'like it' or 'hate it' kind of treat. Some liked it, others hated it. My husband was one of the haters, but he also hates Daiya. I don't mind Daiya so much, if it's used on the right dishes. And I didn't mind these so much either, but I don't think I will buy more unless they are on deep clearance.<br />
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<b>Earth Balance Vegan Cheddar Mac and Cheese</b></div>
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It is absolutely amazing how much this looks like standard Kraft mac and cheese. It's a dead ringer! The flavor is nice, but it isn't going to fool anyone. It's amazing to behold, though - it's the closest I've ever seen to the boxed mac and cheese in vegan form. Like the kettle chips, it has a little whang of that Daiya-type aftertaste, and a slight acidity that I'm unaccustomed to in mac and cheese. But, if you don't go into it expecting it to taste exactly like the mac and cheese of your youth, and just go with it for what it is, you will be pleasantly surprised. My six-year-old daughter, who is a very picky eater, ate 2/3 of the bowl you see in the photo, so that right there is a vote of confidence. I think we will be buying this again, depending on the price. Take my advice and sprinkle a little nooch and freshly-ground black pepper on the top. It cuts the tiny sting of acidity you get (it's almost like a slight vinegar taste) and makes this totally snarf-able. My only complaint is that one box doesn't make very much. That bowl you see in the photo is the entire box! The bowl I used is just a standard-sized rimmed soup bowl that will comfortably hold one regular can of soup. The nutrition label purports to contain two and a half servings, but unless you are feeding tiny gnomes, you're hardly going to get two and a half servings out of it. </div>
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<b>Earth Balance Vegan White Cheddar Mac and Cheese</b></div>
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This box of mac and cheese was a vast improvement over the orange cheddar one. The flavor was much more smooth, less acidic. I really liked it and so did my daughter. This is the flavor we will likely be buying on a regular basis. The nooch and black pepper on top (not pictured) is good on this as well, but not 100% necessary. It tastes good all by itself. Thumbs up! Again, though, it didn't make very much. It's really just one serving unless you're eating it alongside other foods. But who the heck does that?? When I make mac and cheese it's because I'm too lazy to really cook, and the mac and cheese is all I eat. This happens more often than I care to admit... *sigh*</div>
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Altogether, my family and I thoroughly enjoyed this sample box of goodies and I'm so grateful I had the opportunity to try all of this wonderful stuff! </div>
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P.S. Earth Balance, I have one request - please offer the white cheddar mac and cheese in a gluten free option and I will be your best customer. Seriously, I will eat it every day! Thanks!</div>
Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-6916903094372421920.post-16003795916648071322014-09-16T20:48:00.001-07:002016-07-02T18:17:12.569-07:00Christine's Premium Motor Oil<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8pIG2tm9ex8OiPnJAdHvuc0fRx_a2wWjPaxwsJO9M8zKDFLHTKPwgMOrCdGbSt6drc-drqS3TmO-2cPyJ4yBWn0xh9oZQ38pDsMISZSmfvzpbNWpJ8RynEiGP4MuDRNsI3qRQEl6dhm6r/s1600/mofominibanner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8pIG2tm9ex8OiPnJAdHvuc0fRx_a2wWjPaxwsJO9M8zKDFLHTKPwgMOrCdGbSt6drc-drqS3TmO-2cPyJ4yBWn0xh9oZQ38pDsMISZSmfvzpbNWpJ8RynEiGP4MuDRNsI3qRQEl6dhm6r/s1600/mofominibanner.jpg" height="83" width="400" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Christine's Premium Motor Oil tastes oddly like chocolate syrup...</td></tr>
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There are those perfect vegans in the world whose taste buds are so pure, unadulterated and refined that they claim to never crave any unhealthy foods. They might say, for instance, "I used to Jones for ice cream 24/7, but now all I ever want is kale." To this I say both Piff and Twaddle. C'mon, guys. Are you seriously telling me that you never crave slumber party food? Like, <i>never</i>?! </div>
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Well, the opposite of that is me - I am a junk food enthusiast who could live on homemade popcorn drenched in vegan butter and nooch, and who loves to bake bake bake! Yes, I do try to control my intake of junk food, and I eat my fair share of kale, but I would be straight-up lying if I said I never had a sharp craving for the rich stuff - sugary, chocolaty, richy rich, ooey gooey, yummy stuff. Yeah, <i>you</i> know what I'm talkin' about!</div>
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Luckily, thanks to the absolute necessity of learning to cook if you want to be a healthy vegan, I can make my own versions of just about anything I'm craving. That's where this li'l awesome recipe comes in.</div>
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My six-year-old daughter, Lila, wanted ice cream with chocolate syrup. (She has two boxes of Ruby's Rockets in the freezer, but - no! - it had to be ice cream.) We all know the frozen banana ice cream trick (if you don't know it, scroll down to the bottom of this post), and it always suffices. She loves the stuff. But what about the syrup? I could probably find something that's technically vegan at the grocery store, but I don't want my little toot gobbling up gallons of HFCS and artificial dyes. What to do? Keep reading and you'll find out...</div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Christine</i> (1983)</td></tr>
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Anybody remember the movie <i>Christine</i>? The book was by the great Stephen King, the movie by the equally great John Carpenter. If you've never seen it, it's honestly really good. And, like so few horror films from the 80s, it stands the test of time. If you have cable TV (I, myself, do not *sigh*) I'm sure you'll be able to catch it in October when AMC starts running horror films all month. I highly recommend that you DVR it. Also, the title character, Christine, is a car. Thus, the motor oil association.</div>
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And now, let's get to the chocolate syrup recipe... Nom nom nom.</div>
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Christine's Premium Motor Oil</span></b></td></tr>
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<b>1 cup non-dairy milk (I used almond milk)</b></div>
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<b>1 cup sugar, or more to taste</b></div>
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<b>1/2 cup unsweetened cocoa powder, sifted if lumpy</b></div>
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<b>1/4 teaspoon salt</b></div>
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<b>1 teaspoon vanilla</b><br />
<b>A few drops/squirts liquid stevia (optional)</b></div>
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<li><b>Bring the milk to a gentle boil in a small saucepan, stirring frequently with a whisk. </b></li>
<li><b>Add the sugar and whisk to dissolve.</b></li>
<li><b>Add the cocoa and salt. Whisk to mix. Reduce heat to medium-low. </b></li>
<li><b>Let mixture simmer for a few minutes, stirring or whisking occasionally, until it starts to thicken a bit. It will thicken more as it cools.</b></li>
<li><b>Remove from heat and whisk in the vanilla.</b></li>
<li><b>Grab a spoon and try some. If it's not sweet enough, you can stir in a few drops of liquid stevia to pump it up.</b></li>
<li><b>Allow to cool before pouring on ice cream or stirring into milk. </b><i><b>This stuff makes a fantastic glass of chocolate milk!!</b></i></li>
<li><b>Store in the refrigerator in an air-tight container.</b></li>
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<tr><td class="tr-caption" style="text-align: center;">Oh yeah, buddy! Banana ice cream with homemade chocolate syrup.<br />
Life is gooooooooooood.</td></tr>
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Side Note: We have begun homeschooling our daughter and this recipe was a fantastic cooking lesson for a six-year-old. It didn't have a lot of ingredients, but it did involve actual stove top cooking and mixing. She loved it!</div>
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<b>Banana Ice Cream</b></div>
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If you've never made the banana ice cream, you must try it! It's so wonderful, and so insanely easy, you will never look back. Peel some bananas, break them up into two or three pieces and freeze them. When you're ready to make the ice cream, just toss the frozen bananas into a food processor and whirl until smooth - no sugar needed. My kid eats it right out of the processor tub and this is the reaction I get every time.</div>
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<tr><td class="tr-caption" style="text-align: center;"> A smile worth every dollop of ice cream dropped on the kitchen floor.</td></tr>
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Unknownnoreply@blogger.com1