tag:blogger.com,1999:blog-90517904417221856032024-02-06T22:35:50.143-05:00Carrot Top VeganA Red-Headed Gal's Guide Through Veganism (And how to fight those pesky cheese cravings!)Farrah Phttp://www.blogger.com/profile/00157307206923897837noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-9051790441722185603.post-7039313708240389302012-04-22T10:52:00.000-04:002012-04-22T10:52:06.571-04:00Vegan Stuffed Eggplant<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZu0XQGvxz51G2GQuY6_5t274KkfNSxZlAK6zxUw5qfMsyrB0KJTXRV8I58-CFp5Zlj5Tm2gRsJLsULNi43iIg5xrnuhXVrgCb2udAUyLQOO7ToK3j0K96zAagXKY__qJraugDOk-2h_Q/s1600/Plated+Stuffed+Eggplant.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZu0XQGvxz51G2GQuY6_5t274KkfNSxZlAK6zxUw5qfMsyrB0KJTXRV8I58-CFp5Zlj5Tm2gRsJLsULNi43iIg5xrnuhXVrgCb2udAUyLQOO7ToK3j0K96zAagXKY__qJraugDOk-2h_Q/s640/Plated+Stuffed+Eggplant.jpg" width="640" /></a></div>
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<span style="font-size: large;">Spring is here. Warm weather is flirting with us. The season of growth and abundance has arrived! This time of year hubs and I get giddy over picking fruits and veggies. Over the next few weeks we will be picking strawberries. My strawberry muffin, cake, and tart recipes are waiting to be made! As the temperature rises, we can expect summer squashes, leafy greens, beans, peppers, and delicious eggplants. </span><br />
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<span style="font-size: large;">Although it isn't quite eggplant season, I couldn't resist the voluptuous, aubergine vegetable at my grocery store. This is a great recipe to have on hand during those harvesting months when your garden or farm is bursting with veggies that are ripe for picking. </span><br />
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<span style="font-size: large;">A quick note about tempeh:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwvNNVWgh3hl7dNNm5SjOBYQ4_fDZud7emZZWhENLZ1ON0pucQ5lHm_mD87FNh3XBnbXLe8BHUCj7dahZmS4uy6u3Pter7SFNy36bCVAjoOuzjpDGry27G5CKLht1kcJknU4ZH3IL5iAY/s1600/Chopped+Tempeh.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwvNNVWgh3hl7dNNm5SjOBYQ4_fDZud7emZZWhENLZ1ON0pucQ5lHm_mD87FNh3XBnbXLe8BHUCj7dahZmS4uy6u3Pter7SFNy36bCVAjoOuzjpDGry27G5CKLht1kcJknU4ZH3IL5iAY/s200/Chopped+Tempeh.jpg" width="200" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4gd54ytPoHSfXtrs-StL7IM9lUjBY1HlULZPA0myDeDRvSQMwP4Zx5akyAdxwAhyWuGgABgJGlKR1djsMMYRRirQHmS7nflp8tdfM1H4hHG4DP9zv52kj6q_2DeRUzYMKT_ZpEXGfOM/s1600/Crumbled+Tempeh.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4gd54ytPoHSfXtrs-StL7IM9lUjBY1HlULZPA0myDeDRvSQMwP4Zx5akyAdxwAhyWuGgABgJGlKR1djsMMYRRirQHmS7nflp8tdfM1H4hHG4DP9zv52kj6q_2DeRUzYMKT_ZpEXGfOM/s200/Crumbled+Tempeh.jpg" width="200" /></a><br />
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<b>I used tempeh in this dish but it could easily be substituted with a vegan meat of your choice. First I cubed the tempeh, then simmered it in 1 cup water, 1/4 cup red wine, 1/4 cup soy sauce and 1 tsp thyme for 15 minutes. Once cool, crumble to resemble ground beef. </b></div>
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<b>Vegan Stuffed Eggplant</b><br />
<b>4 servings</b><br />
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<b>Ingredients:</b><br />
1 large eggplant, sliced in half and scooped out<br />
1 cup onion, diced<br />
water, as needed*<br />
1 cup red & yellow bell pepper, diced<br />
scooped eggplant<br />
3 cloves garlic, minced<br />
1 cup kale, chopped<br />
1/3 cup pignoli (pine) nuts<br />
2 tbsp capers<br />
1 tbsp Italian seasoning<br />
1/2 tsp salt<br />
1/4 tsp black pepper<br />
very small pinch of cinnamon<br />
8 oz tempeh, simmered and crumbled (See above)<br />
1/4 cup nutritional yeast<br />
1/8 cup + 1 tsp bread crumbs<br />
1/4 Daiya mozzarella<br />
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<b>Instructions</b>:<br />
<b>* I don't like to saute in olive oil if I don't have to. I saute in dry pan with a little water added as necessary to keep from burning. It is a wonderful technique if you want to cut down the amount of oil and fat in a recipe. </b><br />
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1. Preheat oven to 350 deg F. Slice top off of eggplant and cut in half lengthwise. Scoop out center but leave enough of the eggplant meat so that it remains sturdy. Save scooped eggplant.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikqZN9zpfLUVxkm1qRpVqIn5QBzrivG3BJ4XclU2tFpwmfPwkI_UXEKbsKUpgqYnFyH6z_pP7fn3DGWiopLgMTipTdCGv9UNUyJCZGf3QtkN2KLhkSXhjuD7BJC6Ma6NwxEdJtJWj9bIU/s1600/Scooped+Out+Eggplant+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikqZN9zpfLUVxkm1qRpVqIn5QBzrivG3BJ4XclU2tFpwmfPwkI_UXEKbsKUpgqYnFyH6z_pP7fn3DGWiopLgMTipTdCGv9UNUyJCZGf3QtkN2KLhkSXhjuD7BJC6Ma6NwxEdJtJWj9bIU/s200/Scooped+Out+Eggplant+2.jpg" width="200" /></a></div>
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2. Heat a large frying pan over med-high heat and saute onions, adding a little water if necessary for 10 minutes. Add peppers, eggplant, and garlic and cook for another 10 minutes. Add kale and a little water and cook for another 5 minutes. Add pignoli, capers, seasonings and mix well. cook for another 5 minutes. Take off heat and let cool for 5 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7EOslBIyvhMJI4qFEclsDzPWt_CsMuqHUUhnmG1XkYTE2TOxbq5LaVH2DB9M3Eb_tkLrIIYA0h8ENuKUn9Tar56fHenk7K8ok3Yq9I6GZQ1M82ZCdkBraB6mo9AwH2QGk08JnXD8N_q4/s1600/Filling.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7EOslBIyvhMJI4qFEclsDzPWt_CsMuqHUUhnmG1XkYTE2TOxbq5LaVH2DB9M3Eb_tkLrIIYA0h8ENuKUn9Tar56fHenk7K8ok3Yq9I6GZQ1M82ZCdkBraB6mo9AwH2QGk08JnXD8N_q4/s200/Filling.jpg" width="200" /></a>3. In a large bowl, mix filling, tempeh, nutritional yeast, 1/8 cup bread crumbs, and mozzarella. Mix well. The cheese will start to get a little melty from the heat.<br />
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4. <b>Stuff those eggplant halves good and plenty!</b> Sprinkle the 1 tsp of bread crumbs on top of each. Either place on an oiled baking sheet or a large, heavy bottom pot. Bake for 50-60 minutes, the bread crumbs will be golden.<br />
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<b><span style="font-size: x-large;">This dish is hearty on it's own. It pairs beautifully with a full-bodied red wine like Sangiovese. A side dish of broccoli rabe, sauted in garlic, makes this meal perfetto!</span></b></div>
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<b><span style="font-size: x-large;">Mangiare e vivere bene! </span></b></div>
<br />Farrah Phttp://www.blogger.com/profile/00157307206923897837noreply@blogger.com5tag:blogger.com,1999:blog-9051790441722185603.post-15071725018872328192012-04-08T21:27:00.000-04:002012-04-08T21:27:00.583-04:00The Easter Orchid<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQqpyJ3dduXN_UoarP1jemiU7neeiNMVmvY-3Hmu6-tqVdS8-kqPYzNTCfls4SIJl-dd-g8irRMhH_xiUleCVd284e6WT3pHO1TAPl_WsvsX7OEQyEQlVSnVSWPbDrBLy_w4miNW_sGXI/s1600/mini_orchids_LG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQqpyJ3dduXN_UoarP1jemiU7neeiNMVmvY-3Hmu6-tqVdS8-kqPYzNTCfls4SIJl-dd-g8irRMhH_xiUleCVd284e6WT3pHO1TAPl_WsvsX7OEQyEQlVSnVSWPbDrBLy_w4miNW_sGXI/s200/mini_orchids_LG.jpg" width="200" /></a></div><br />
Happy Easter everyone!<br />
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I had planned to have Easter dinner at my new house this year with lots of family. But plans changed. Many of you know about a month ago, my father-in-law was diagnosed with pancreatic cancer. After further tests, we learned the cancer spread throughout his body. He is 81 years old and has declined treatment, not wanting to be in anymore pain. Last week he was admitted to a Hospice center and today we visited him. <br />
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When we arrived we were told that he had received pain medication and would most likely be sleeping through our visit. It didn't matter. We sat next to him anyway. I watched as my husband tried to communicate with the man that raised him. My father-in-law kept slipping in and out of slumber, responding more to the conversations in his dreams than to my husband.<br />
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A woman and young girl, who I assumed was her daughter, came to the door. She asked if they could come in. We said yes but indicated my father-in-law was in no shape for a visit.<br />
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"That's okay. I just wanted to drop off this orchid for him," she said.<br />
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She pulled out a mini purple orchid that was planted in a small, white pot. "Orchids don't need a lot of sun or water."<br />
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The flower was beautiful. We put it on the windowsill and gazed at it. A moment of silence for the reality that was around us. She was giving orchids to each patient in the center. She told me her name. I was so moved by her kindness, and weighed down with the emotions of the day that I simply cannot remember that name now. I don't think it matters. It is her actions that I will always remember.<br />
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The ability to bring a bright spot of beauty to an otherwise dark situation is such a gift. We all have this gift. We can bring orchids to the dying. Roses to the sick. Brownies to the lonely. Or just a soft shoulder when needed. Each one of us has the ability to take time from our busy lives to share in the sorrows and joys of another.<br />
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I encourage you to learn from the woman with the orchid as I have. Think about how you can make a difference in someone's life. Even the smallest pebble can create the biggest ripples.<br />
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<div style="text-align: center;">"In separateness lies the world's great misery, in compassion lies the world's true strength."--Buddha </div>Farrah Phttp://www.blogger.com/profile/00157307206923897837noreply@blogger.com3tag:blogger.com,1999:blog-9051790441722185603.post-29444522488128817122012-04-04T20:33:00.000-04:002012-04-04T20:33:30.622-04:00Vegan Cheesy Corn Pudding<span style="font-size: large;">Before I became vegan, I would say my most requested dish was always corn casserole. It was a holiday table staple: Thanksgiving, Christmas, Easter, Birthdays...any reason to make it. I had found the original recipe in <a href="http://www.myrecipes.com/recipe/easy-corn-casserole-10000001654623/">Cooking Light magazine</a>. Far from vegan--egg beaters, butter, & Non-V muffin mix among the ingredients--family members encouraged me to try a vegan version. </span><div><br />
</div><div><span style="font-size: large;">I am very happy to announce...<b>The corn pudding tradition will continue! </b>This vegan version has been modified and is even better than the original--it's cruelty free. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDnu-BcIjrnex-bhhEzy472L_G_FmXv9YLd6FIscX3BQ85EW10Q3YGvoV_KvNzFderQ3bBqo28TnhdGS_wn2GhSY3uRcys_v5eDIHsS6TzmcYUZJNjfKTbz3oQc57yoB2ZVml5CW0S4L0/s1600/Corn+pudding+(Large).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDnu-BcIjrnex-bhhEzy472L_G_FmXv9YLd6FIscX3BQ85EW10Q3YGvoV_KvNzFderQ3bBqo28TnhdGS_wn2GhSY3uRcys_v5eDIHsS6TzmcYUZJNjfKTbz3oQc57yoB2ZVml5CW0S4L0/s400/Corn+pudding+(Large).jpg" width="236" /></a></div><div><br />
</div><div><span style="color: #741b47; font-size: large;"><b>I do apologize for the bad photo. We were SO excited to try this that taking a pic became an afterthought. If you do make this please send me a photo and I will upload it to the blog with credit to the chef of course :)</b></span></div><div><b><span style="font-size: large;"><u><br />
</u></span></b></div><div><b><span style="font-size: large;"><u>Vegan Cheesy Corn Pudding</u></span></b></div><div><br />
</div><div>Ingredients:</div><div><br />
</div><div>2 Ener-G replacer "eggs"</div><div>1/2 cup melted vegan butter (Earth Balance)</div><div>1 can whole-kernel corn</div><div>1 can cream-style corn</div><div>1 8 oz package Vegan corn mix*</div><div>1 carton plain soy yogurt (Whole Soy & Co)</div><div>1/4 cup Daiya pepperjack cheese</div><div><br />
</div><div>*Not ALL boxed muffin mixes are created equal! Many of them contain animal lard. I found a Shoprite brand vegan version. But Trader Joe's or Whole Foods might have one as well. </div><div><br />
</div><div>Instructions:</div><div><br />
</div><div>1. Preheat oven to 350 deg F. Combine ingredients in a large bowl until mixed well. </div><div>2. Pour mixture into an 8x8 baking pan sprayed with cooking spray. </div><div>3. Bake for 50-60 minutes or until set, edges might be slightly browned. (Shake it--if it jiggles in the middle--keep cooking a little longer)</div><div><br />
</div><div><span style="font-size: x-large;"><b>I am warning you...this is seriously delicious. I could probably eat a whole pan myself!</b></span></div><div><br />
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</div>Farrah Phttp://www.blogger.com/profile/00157307206923897837noreply@blogger.com3tag:blogger.com,1999:blog-9051790441722185603.post-92028829738301809262012-04-01T21:11:00.001-04:002012-04-01T21:11:07.198-04:00Vegan BBQ Quinoa Stuffed Collard Greens<span style="font-size: large;">I am the foodie who gasps over the beauty of a display of Roma tomatoes at the grocery store. Many of you know, I find the art of produce inspiring. So when I found these gorgeous collard greens, I knew I had to stuff em' with something good!</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGtefMBq2lrOobssMBWoTpaeh2BTCbCO7O_tOeV7BTLd4qkGXcZ0B6Jd_f3ZykPW0bgDNtg7z5LK3TWHwrgDgNj_gFQpFxisDEAKRNdrBlKOegzxS_Csviaj3NjzQZrX2ZY0x1NuLbRvg/s1600/BBQ+Collards+002+%2528Large%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGtefMBq2lrOobssMBWoTpaeh2BTCbCO7O_tOeV7BTLd4qkGXcZ0B6Jd_f3ZykPW0bgDNtg7z5LK3TWHwrgDgNj_gFQpFxisDEAKRNdrBlKOegzxS_Csviaj3NjzQZrX2ZY0x1NuLbRvg/s320/BBQ+Collards+002+%2528Large%2529.jpg" width="320" /></a></div><div style="text-align: center;">My step-daughter was a super assistant today!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: large;">After our trip to Williamsburg, I was craving some good BBQ flavor. Always on the hunt for the best BBQ sauce I decided to try making my own. In the words of hubs it was, "WOW!" Thick and sweet with a hint of vinegar and spice, he was eating it out of the bowl. Dinner was divine tonight!</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDv5FZaGxAkXJdOK5OgB0DRmQ-9oX_1w9Zw2VqtDyZe3POGhxOGu5EhYcS1h1g1Aqut9Z6khtHoH3FxEGBY3nEHw4G_xoauoPSqM5Hq0oE74lCQaIcqZNogxVWxhZRabyRD0h97tEYlPc/s1600/BBQ+Collards+014+(Large).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDv5FZaGxAkXJdOK5OgB0DRmQ-9oX_1w9Zw2VqtDyZe3POGhxOGu5EhYcS1h1g1Aqut9Z6khtHoH3FxEGBY3nEHw4G_xoauoPSqM5Hq0oE74lCQaIcqZNogxVWxhZRabyRD0h97tEYlPc/s400/BBQ+Collards+014+(Large).jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">BBQ Quinoa Stuffed Collards, Cheesy Corn Pudding, Sweet Potato Casserole</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><u>Carrot Top Vegan BBQ Sauce</u></b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;">1 cup onion, pureed</div><div class="separator" style="clear: both; text-align: left;">3 tbsp garlic, pureed</div><div class="separator" style="clear: both; text-align: left;">1/4 cup Maker's Mark Bourbon</div><div class="separator" style="clear: both; text-align: left;">21/2 cups ketchup</div><div class="separator" style="clear: both; text-align: left;">6 oz can tomato paste</div><div class="separator" style="clear: both; text-align: left;">1/4 soy sauce</div><div class="separator" style="clear: both; text-align: left;">1/3 cup apple cider vinegar</div><div class="separator" style="clear: both; text-align: left;">1/2 cup brown sugar</div><div class="separator" style="clear: both; text-align: left;">1 tbsp garlic powder</div><div class="separator" style="clear: both; text-align: left;">1 tsp smoke paprika</div><div class="separator" style="clear: both; text-align: left;">1 tsp black pepper</div><div class="separator" style="clear: both; text-align: left;">1 tsp cayenne pepper</div><div class="separator" style="clear: both; text-align: left;">1 tbsp liquid smoke</div><div class="separator" style="clear: both; text-align: left;">1 tsp ground mustard</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Instructions:</div><div class="separator" style="clear: both; text-align: left;">In a large sauce pan or large skillet with lid, cook onions, garlic, and bourbon over med-high heat for 10 minutes. Add the rest of the ingredients, whisk until combined well. Cook for 5 minutes then reduce heat to low and simmer for 25 minutes, stirring occasionally.</div><div class="separator" style="clear: both; text-align: left;"><b><u><br />
</u></b></div><div class="separator" style="clear: both; text-align: left;"><b><u>Vegan BBQ Quinoa Stuffed Collard Greens</u></b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;">1 cup onion, diced</div><div class="separator" style="clear: both; text-align: left;">1/4 cup garlic, minced</div><div class="separator" style="clear: both; text-align: left;">2 cups zucchini, diced</div><div class="separator" style="clear: both; text-align: left;">1 cup corn</div><div class="separator" style="clear: both; text-align: left;">1 cup lima beans</div><div class="separator" style="clear: both; text-align: left;">2 cups COOKED quinoa**</div><div class="separator" style="clear: both; text-align: left;">1 tsp salt</div><div class="separator" style="clear: both; text-align: left;">pinch of black pepper</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp cayenne pepper</div><div class="separator" style="clear: both; text-align: left;">1 tsp cumin</div><div class="separator" style="clear: both; text-align: left;">1 tsp ground mustard</div><div class="separator" style="clear: both; text-align: left;">1 cup plus extra bbq sauce (recipe above makes plenty)</div><div class="separator" style="clear: both; text-align: left;">10-12 large collard leaves, stems removed and steamed**</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">**Make sure you have cooked quinoa. I steamed the collard leaves for about 15-20 minutes to soften them up and make them pliable. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Instructions:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. Preheat oven to 350 deg F. Cook onions in a large skillet coated with cooking spray for about 10 mins. Add garlic, zucchini, corn, lima beans and cook for 10 minutes. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2. Add quinoa, spices and bbq sauce and mix well cooking for another 8 mins until everything is heated through. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3. Lay collard green on flat surface and stuff with about 1/2-3/4 cup of mixture depending on size of leaf. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQFRbP0YMVvw7NbHaPnwjnzFfc5GrDazB5R-DgrZqKA3zb-CvjbkCv1dHFVztDkWyISQ88JuXSiHJQCLgQhCAcWYu7pGbDux-q-iebnQWkS7QH_ivMt8NfqzUhyphenhyphenpfEs0GKYxMd1OjGBiM/s1600/BBQ+Collards+009+(Large).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQFRbP0YMVvw7NbHaPnwjnzFfc5GrDazB5R-DgrZqKA3zb-CvjbkCv1dHFVztDkWyISQ88JuXSiHJQCLgQhCAcWYu7pGbDux-q-iebnQWkS7QH_ivMt8NfqzUhyphenhyphenpfEs0GKYxMd1OjGBiM/s320/BBQ+Collards+009+(Large).jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4. Fold sides in, roll up and place package in 13x9 pan sprayed with cooking spray. Stuff all the leaves and put in pan. Top with bbq sauce. Cover pan with foil and put in oven and cook for 35 minutes. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiig1chANqzQLN2FT6F93wGpclDNl4KOH1WRvJ7OaFbe6B1YDCiOmTLMdmHhrpFEH5licvUy3vTeNJ3_dH_CZB3l3_DycC1iTL9xTh6wFZOWb1r-jHamevfxLuHRKyRXHaT4zJe9O5E6_4/s1600/BBQ+Collards+011+(Large).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiig1chANqzQLN2FT6F93wGpclDNl4KOH1WRvJ7OaFbe6B1YDCiOmTLMdmHhrpFEH5licvUy3vTeNJ3_dH_CZB3l3_DycC1iTL9xTh6wFZOWb1r-jHamevfxLuHRKyRXHaT4zJe9O5E6_4/s400/BBQ+Collards+011+(Large).jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><b>Little packages of barbecue delight!</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: x-large;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: x-large;"><b>Stayed tuned...</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><b>...recipe for the cheesy corn pudding coming soon!</b></span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Farrah Phttp://www.blogger.com/profile/00157307206923897837noreply@blogger.com4tag:blogger.com,1999:blog-9051790441722185603.post-58025049853040797622012-03-31T12:23:00.000-04:002012-03-31T12:23:16.913-04:00A Colonial Vegan<span style="font-size: large;">Oh I know! There was probably no such thing as a colonial vegan back when our country was being founded but Carrot Top Vegan is a modern day Colonial-lovin' vegan!</span><br />
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<span style="font-size: large;">It is no secret-- Hubs and I LOVE Colonial Williamsburg! We try to visit a few times a year. (no we do not dress up in period clothing) We did join the Colonial Williamsburg Foundation as Burgesses. Last weekend we went to our Annual Burgesses Meeting and had such a delightful time! Over the next few weeks I will be highlighting special events we experienced but first and formost...since this is a food blog...let's chat about the FOOD!</span><br />
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<span style="font-size: large;">Of course we went to our favorite restaurant, Food For Thought. You can read more about this vegan-friendly place from this older <a href="http://carrottopvegan.blogspot.com/2011/10/food-for-thoughtcolonial.html">blog post</a>. This time I decided to try the Jerk Chicken (Gardein of course) with Mango Salsa and Sweet Potato Fries...WHAT A MEAL!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG6YktZhDQgXbq8o_Xv75VwBf_RoTXwGB1ElEW1albcjQ8mLQrJLZ8dwcg5KLj-bzGuHflVkCQGcqsrp5kE2HnJSJ-NglunbPSOWo8N0WRKIYydu_AnOAQ-CBOjRvrvbrt891-3L6Z_EY/s1600/Food+For+Thought+Dinner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG6YktZhDQgXbq8o_Xv75VwBf_RoTXwGB1ElEW1albcjQ8mLQrJLZ8dwcg5KLj-bzGuHflVkCQGcqsrp5kE2HnJSJ-NglunbPSOWo8N0WRKIYydu_AnOAQ-CBOjRvrvbrt891-3L6Z_EY/s640/Food+For+Thought+Dinner.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">On Saturday at the Burgess Luncheon we had requested a vegan meal not knowing if such a thing would be possible. Kitchens are ready for the vegetarian request but...vegan...well...you know the usually head tilt. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">"Well what do ya'll eat then?" is usually the question we get from our curious Virginia folks. BUT the wonderful chef and kitchen did not disappoint! </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">We had a spectacular vegan lunch that was visually stunning and had brilliant flavors! Roasted beets, pesto, steamed veggies, and carrot puree was as beautiful as it was delicious!</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">(If this isn't a reason to join the CWF, I don't know what is!)</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8cp8GUungydyVzUommuYxTWmz3bOfRAklz4c7-N51o_WKLRhpk2z-NQKFTBZCNakdZx1jTaZ9QsMkp2VSlHv8sBCaefH-WvRbwjK_sWpJPM4lriYqdaHCngVIZAgeFRdK9PL3w8b9D4M/s1600/Vegan+Meal+at+Burgess+Lunch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8cp8GUungydyVzUommuYxTWmz3bOfRAklz4c7-N51o_WKLRhpk2z-NQKFTBZCNakdZx1jTaZ9QsMkp2VSlHv8sBCaefH-WvRbwjK_sWpJPM4lriYqdaHCngVIZAgeFRdK9PL3w8b9D4M/s640/Vegan+Meal+at+Burgess+Lunch.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">We also found a great lunch spot! (Thanks to Yelp!) Near the campus of William & Mary, we found <a href="http://www.pitapitusa.com/home.php">The Pita Pit</a> . Similar to Subway, you have to decide on options. You pick your bread type-- either white or whole wheat pita. Choose your fillings and toppings then they wrap it up perfectly into a portable lunch. The great thing about their website is the nutrition builder option where you calculate all of the calories, fat, protein, etc...and determine if you are eating healthy!</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibusd_EE5x2Lc6NIZtrOTb-3rDahaNJmXkKrQHsffauSyn03Fu5bsZ8hLEQe7lvqPdhlMTpyGNg7q2BTnfO4S4ptz6BHor5swEMUzwT-qhsa8x7OMonfcNhcKR4_tPDqMj-qjcozzioxU/s1600/The+Pita+Pit3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibusd_EE5x2Lc6NIZtrOTb-3rDahaNJmXkKrQHsffauSyn03Fu5bsZ8hLEQe7lvqPdhlMTpyGNg7q2BTnfO4S4ptz6BHor5swEMUzwT-qhsa8x7OMonfcNhcKR4_tPDqMj-qjcozzioxU/s400/The+Pita+Pit3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">I got the black bean pita with spinach, tomatoes, olives, onions and avocado. For about 300 calories, 18grams of protein, 3.5 grams of fat and 12 grams of fiber this was a superb lunch! </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">And what Williamsburg trip wouldn't be complete without a trip to our favorite pizza place, ZPizza?!</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><b>Hello...Berkley Vegan!</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcBvlxnBz3d1QlAzNz8dyljpcIzZCejOdfHLIGTgsA_M-UE6FMXgka3YRFsSTFNE84Tewoi-Kq2wBWWNOdNWsvbbGE3owA2PU69wguZfjTZcw-QDaraKQLbIYcfKc0HKXUx-0Idopa5oI/s1600/Vegan+Pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcBvlxnBz3d1QlAzNz8dyljpcIzZCejOdfHLIGTgsA_M-UE6FMXgka3YRFsSTFNE84Tewoi-Kq2wBWWNOdNWsvbbGE3owA2PU69wguZfjTZcw-QDaraKQLbIYcfKc0HKXUx-0Idopa5oI/s640/Vegan+Pizza.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: large;"><b>We have already started buzzing about a summer visit. The Williamsburg Pottery, an institution for tourists in the 60's & 70's, has been rebuilt! Beautified well beyond it's prior glory, it is opening in April and we have to check it out! </b></span></div><div style="text-align: center;"><span style="font-size: large;"><b>In the Colonial Village you can find some new exhibits like The Anderson Armory, The Tin Shop, The Armory Kitchen and so much more! </b></span></div><div style="text-align: center;"><span style="font-size: large;"><b><br />
</b></span></div><div style="text-align: center;"><span style="font-size: large;"><b>People often ask us why we go to Williamsburg so often. </b></span></div><div style="text-align: center;"><span style="font-size: large;"><b>T</b></span><b style="font-size: x-large;">here are so many wonderful things to do that each trip is a whole different experience! </b></div><div style="text-align: center;"><span style="font-size: large;"><b>A great place to enjoy your summer vacation!</b></span></div>Farrah Phttp://www.blogger.com/profile/00157307206923897837noreply@blogger.com4tag:blogger.com,1999:blog-9051790441722185603.post-62396630073477418752012-03-20T16:07:00.001-04:002012-03-20T16:17:35.749-04:00“It wasn’t the size of his ears that were the problem. It was how Dumbo felt about them…”<div class="MsoNormal"><span style="font-size: large;">Body Image—a phrase relating to an ever-changing set of ideas and standards mixed with constant mood shifts, grumbles and the occasional—“Doesn’t look so bad today.”</span></div><div class="MsoNormal"><span style="font-size: large;"><br />
</span></div><div class="MsoNormal"><span style="font-size: large;">Can you relate to this “definition”?</span></div><div class="MsoNormal"><span style="font-size: large;"><br />
</span></div><div class="MsoNormal"><span style="font-size: large;">I have struggled with body image all my life. From stand-out flame colored hair, a slightly unusual name, and ghost-white skin—I never stood a chance of blending in. (Unless I was a Weasley) And let’s not even chat about all those numbers on the scale. Or how many scales have gone to the scale graveyard, smashed and shattered. I am guilty of trying all the diets and plans: Slimfast, Weight Watchers, Suzanne Summers…thankfully was smart enough to stay FAR away from Atkins!</span></div><div class="MsoNormal"><span style="font-size: large;"><br />
</span></div><div class="MsoNormal"><span style="font-size: large;">Recently, I had to unpack a box of old photos of myself. I noticed that not much has changed with my body over the years. A few different hair colors and styles but overall the same average size. So I wonder—why have I spent all of these years fretting, foot-stamping, growling and tossing the contents of my closet on the floor because nothing ever fit right? I ponder how many hours I have spent obsessing over what I “should” look like. It seems like an incredible waste of energy and time. </span></div><div class="MsoNormal"><span style="font-size: large;"><br />
</span></div><div class="MsoNormal"><span style="font-size: large;">And then I realized:</span></div><div class="MsoNormal"><span style="font-size: large;"><br />
</span></div><div class="MsoNormal"><span style="font-size: large;"><b>It isn't the size of me that is the problem.</b></span></div><div class="MsoNormal" style="text-align: right;"><span style="font-size: large;"><b> It is how I feel about it. </b></span></div><div class="MsoNormal"><span style="font-size: large;"><br />
</span></div><div class="MsoNormal"><span style="font-size: large;">Can you connect with this? Are you your own worst body critic? The world might think you are beautiful—but your brain tells you otherwise. </span></div><div class="MsoNormal"><span style="font-size: large;"><br />
</span></div><div class="MsoNormal"><span style="font-size: large;">Since I have become vegan, more compassion has filtered into my daily life than I ever thought possible. But I lack compassion for myself. I think it is time to give myself a break—let go of the mirror monster. Change the way I think and feel about myself—change the body image. </span></div><div class="MsoNormal"><span style="font-size: large;"><br />
</span></div><div class="MsoNormal" style="text-align: center;"><span style="font-size: large;">Is it time to give you a break too? </span></div><div class="MsoNormal"><br />
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</div>Farrah Phttp://www.blogger.com/profile/00157307206923897837noreply@blogger.com2tag:blogger.com,1999:blog-9051790441722185603.post-25208015715788144942012-03-17T20:16:00.000-04:002012-03-17T20:16:44.970-04:00Happy St. Patrick's Day!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhik5Im9YTnuLPJQAc1CDj0A3-4tzKpmNzvQdaYcfn6jLF5kgKZ2uzFad4GpPYKWLtit6uyGEf4VXzw94vzuZZVZLffVeHr4DdGSssK7fi4PJJCEtzOL_wGQ9HdKzkhUs2dWarOTEXxJgg/s1600/St+Pattys+Day+Dinner+010+(Large).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhik5Im9YTnuLPJQAc1CDj0A3-4tzKpmNzvQdaYcfn6jLF5kgKZ2uzFad4GpPYKWLtit6uyGEf4VXzw94vzuZZVZLffVeHr4DdGSssK7fi4PJJCEtzOL_wGQ9HdKzkhUs2dWarOTEXxJgg/s200/St+Pattys+Day+Dinner+010+(Large).jpg" width="200" /></a><span style="font-size: large;">Hubs and I are still unpacking from our move. Although you know the kitchen was the FIRST thing this vegan gal unpacked! Just had to break in the new & beautiful, Kitchen Aid double oven. This thing will make holidays smoother by being able to cook at different temp ranges at the same time! </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">Tonight's dinner was created with a little help from some well-known vegan cooks! </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTlFYqt0fBmQ3AJw0ZGUeirZYV94x7HrfFYwGMRvyzL-9TGNp2eVJqLDNzCrD8Iy6uT4UBcgFBwHBGv7qHGpKkq-i1Q7Qao-C7l6EqAVyjQ8AEpAqvOL_svdorORobiRSGe8ZaQItv_pc/s1600/St+Pattys+Day+Dinner+008+(Large).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTlFYqt0fBmQ3AJw0ZGUeirZYV94x7HrfFYwGMRvyzL-9TGNp2eVJqLDNzCrD8Iy6uT4UBcgFBwHBGv7qHGpKkq-i1Q7Qao-C7l6EqAVyjQ8AEpAqvOL_svdorORobiRSGe8ZaQItv_pc/s400/St+Pattys+Day+Dinner+008+(Large).jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"> <span style="font-size: large;">Gardein's NEW Breaded Turkey Cutlets & Gravy</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="http://www.amazon.com/The-Get-Healthy-Vegan-Cookbook/dp/0738213586/ref=sr_1_1?ie=UTF8&qid=1332028751&sr=8-1">Dr.Neal Barnard's</a>Wild Rice with Roasted Garlic & Spinach Pilaf (Get Healthy, Go Vegan!)</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://blog.fatfreevegan.com/2009/03/colcannon-puffs.html"><span style="font-size: large;">Fat Free Vegan's Colcannon Puffs</span></a></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/AVvXsEj6wxqqSf5RPXEi-XuNQl42WkfMN6ucBJGCC3bCv0zI9yoJUS3lDBADoWwxUPf0lW6iMOsFFn8XJinFwSYV6jrFCmOYP0PkSJOF1HkPAEE8L0vs-buHTAXFHrzLkQU8-k8g-NIzyNc5OoQ/s1600/St+Pattys+Day+Dinner+009+(Large).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6wxqqSf5RPXEi-XuNQl42WkfMN6ucBJGCC3bCv0zI9yoJUS3lDBADoWwxUPf0lW6iMOsFFn8XJinFwSYV6jrFCmOYP0PkSJOF1HkPAEE8L0vs-buHTAXFHrzLkQU8-k8g-NIzyNc5OoQ/s400/St+Pattys+Day+Dinner+009+(Large).jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Hubs did give the green patties a questioning look at first. I think I added too much potato water. The mix was a little wet and created more of flat patties than the adorable round puffs on Susan's blog. This is the first time I have tried the colcannon and well--it has potatoes, kale, and nooch--Yum-tastic! Can never go wrong with a FFV recipe!</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">The pilaf had a healthy dose of smoked paprika giving it a rich flavor blended with roasted garlic and the perfect bite of wild rice. I use the The Get Healthy, Go Vegan Cookbook often. The recipes are simple and low-fat/low-cal but not low on flavor. </span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Gardein has certainly impressed again! These turkey cutlets are by far our FAVORITE Gardein product! I am so excited I found a coupon for them because I plan to go stock up tomorrow! I oven-fried them, and they were crispy and juicy. It is scary how much they taste and feel like real meat. The home-style gravy has that perfect blend of sage and thyme that go so well with turkey. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Now...time for green beer! </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Erin Go Bragh! </span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Farrah Phttp://www.blogger.com/profile/00157307206923897837noreply@blogger.com0tag:blogger.com,1999:blog-9051790441722185603.post-88437724226762821942012-03-07T20:24:00.000-05:002012-03-07T20:24:56.766-05:00Stop Letting Your Mind Get In The Way Of Your Body<span style="font-size: large;">Stop letting your mind get in the way of your body...</span><br />
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<span style="font-size: large;">Last night on the Biggest Loser, Dolvett said this to Emily--the Olympic weightlifter--who came to the ranch unhappy with herself and her body. Here is a woman who had all of the resources to keep in shape and healthy but was so scared of failure that she gave up on herself. I often connect with at least one contestant during the seasons that I have watched.</span><br />
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<span style="font-size: large;">Ali Vincent--the first female winner-- explained how she had gotten to her heaviest weight by only seeing five pounds at a time. Those five pounds on the scale were easier to handle than seeing the fifty or one hundred pounds total. </span><br />
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<span style="font-size: large;">This testimony resonated with me. If I gain two pounds I will be miserable the whole day. Then I have a vegan brownie, forget about those two pounds and then get on the scale to find I am three pounds heavier than before. </span><br />
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<span style="font-size: large;">Although I did lose weight initially when we became vegan--having a food blog does have downsides. And to be honest, hubs and I have been a bit lazy in the exercise department. We start up with vigor and zeal and by the end of the week we take off one night...then a morning...before we know it a week went by and wonder why we have not lost anything. </span><br />
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<span style="font-size: large;"><b>We are stopping this vicious cycle of letdown.</b> </span><br />
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<span style="font-size: large;">Ghandi says, "Be the change you want to see in the world." This principle doesn't have to just apply to the outer world but to our own intimate selves.<b> I have to be the change I want to see in my own world.</b> No one is going to appear and take the weight off for me. And I do not qualify for The Biggest Loser so there is no chance of meeting the adorable Mr. Harper for a sweat-session. </span><br />
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<span style="font-size: large;">In addition to vegan recipes and the occasional John Lennon video, this blog will highlight my weight loss journey. I am just your average 30-something curvy gal that wants to fit in to her old jeans. I have 22 lbs to lose. I don't have a goal date, just a goal. I plan to take it a day at a time and I hope that you will join me. </span><br />
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<span style="font-size: large;">If you have weight loss story, or are on your own journey please feel free to post a comment or email me. </span><br />
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<span style="font-size: large;">We all need support whether it is 2, 20, or 200 pounds. </span><br />
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<span style="font-size: large;">Ali Vincent's message was stronger than even she realized...</span><br />
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<span style="font-size: large;">In the battle with the epidemic that is obesity...we are all really just five pounds away. </span><br />
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</span>Farrah Phttp://www.blogger.com/profile/00157307206923897837noreply@blogger.com0tag:blogger.com,1999:blog-9051790441722185603.post-78965294589457853582012-03-04T19:43:00.000-05:002012-03-04T19:43:23.164-05:00"Corned" Bean Stew & Beer Braised Cabbage<span style="font-size: large;">Thanks to Wikipedia, today I learned that the term "corned" doesn't have anything to do with corn. (Well that part I kind of figured as there is no corn in the dish) It really relates to how the meat is treated with the "corns" of salt or brined. </span><div><span style="font-size: large;"><br />
</span></div><div><span style="font-size: large;">This St. Patrick's day, try this alternative to Corned Beef & Cabbage Your heart will thank you and so will a few cows. :)</span></div><div><br />
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"Corned" Bean Stew & Beer Braised Cabbage</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3vvG5gVaUsh_U9oEehgYFID0a-fbIM_7Eh42YUhjE9bzhoTuEgpUyXRDM0BYi1hPkEX441qUvP7CZc_QQZOwI2C10YXXS2D3WD6SBsc7xmyPh0ddm1SFqmMvwW0bFl7VQ-rYR6fQ089E/s1600/St+Patts+dinner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="588" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3vvG5gVaUsh_U9oEehgYFID0a-fbIM_7Eh42YUhjE9bzhoTuEgpUyXRDM0BYi1hPkEX441qUvP7CZc_QQZOwI2C10YXXS2D3WD6SBsc7xmyPh0ddm1SFqmMvwW0bFl7VQ-rYR6fQ089E/s640/St+Patts+dinner.jpg" width="640" /></a></div><div><br />
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</div><div><span style="font-size: large;">I wanted to create a dish that had all of the flavors we love from the original--the salty, vinegar-y, </span><span style="font-size: large;">mustard-y goodness. I used fava beans because they are so meaty. I have only found dried favas so I am giving you instructions for cooking them. Make sure that you soak the beans at least 6 hours before cooking. The beans can be made up to a day ahead. </span></div><div><span style="font-size: large;"><br />
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</div><div><b>I. Fava Beans</b></div><div><b><br />
</b></div><div><b>Ingredients</b>:</div><div><br />
</div><div>11/2 cups dried Fava Beans, soaked overnight</div><div>2 tsp Mustard Seed</div><div>2 tsp Salt</div><div>1 tsp Peppercorns</div><div>1 tsp Cumin Seeds</div><div>1 tsp Ground Cloves</div><div>Water--enough to cover the beans plus 3" in a large pot </div><div> </div><div><b>Instructions</b>:</div><div>Add ingredients to pot, bring to a boil. Turn heat down to Low and Simmer for 45 minutes. Drain. Put aside. </div><div><br />
</div><div><b>II. Vegetable Stew</b></div><div><br />
</div><div><b>Ingredients:</b></div><div><br />
</div><div>3 tbsp Olive Oil</div><div>1/4 Flour</div><div>1 cup Onion, diced</div><div>2 tsp chopped Garlic</div><div>1 cup Carrot, chopped</div><div>1 cup Celery, chopped</div><div>2 cups Potatoes, cut into 1" chunks</div><div>1 tsp Salt</div><div>1/4 tsp Ground Cloves</div><div>1 tsp Mustard Seed</div><div>2 tbsp Red Wine Vinegar</div><div>21/2 cups Vegetable Broth</div><div><br />
</div><div>Instructions:</div><div><br />
</div><div>1. Heat a large dutch oven over med-high heat. Add olive oil and while stirring constantly, sprinkle flour over oil to make a roux. Stir for 3-4 minutes removing all of the clumps, making it smooth and creamy. When the roux has a slight brownish color add onions and stir. Cook onions for 3 minutes. Add garlic and cook for 1 minute. </div><div><br />
</div><div>2. Add carrots and celery, stir to coat all vegetables and cook for 3 minutes. Add potatoes, spices and vinegar and mix well. Add broth, scraping the bottom of the pan to get all of the delicious bits up. Mix well and bring to a boil. </div><div><br />
</div><div>3. Reduce heat to low and simmer, uncovered, for 45 minutes. </div><div><br />
</div><div>4. Add cooked Fava Beans and cook for another 15 minutes until everything is heated through. </div><div><br />
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</div><div><b>III. Beer Braised Cabbage</b></div><div><b><br />
</b></div><div><b>( I could eat this with bread everyday!)</b></div><div><b><br />
</b></div><div><b>Ingredients:</b></div><div><br />
</div><div>2 tbsp Vegan Butter</div><div>1 tsp Salt</div><div>1 tsp Caraway Seeds</div><div>1/2 Head of Green Cabbage (about 11/2 lbs)</div><div>1 12 oz Bottle Beer (I used Killian's Irish Red)</div><div>1/4 cup water, more if needed</div><div><br />
</div><div><b>Instructions:</b></div><div><br />
</div><div>1. In a medium dutch oven, melt butter over med-high heat. Add salt and caraway seeds and cook for a minute. Add cabbage and give it all a good, hearty stir coating all the cabbage well. Cook cabbage down for about 5 minutes. </div><div><br />
</div><div>2. Add beer and water and mix. Cover and cook for 35-45 minutes, until cabbage is soft. Stir occasionally and check to make sure there is enough liquid in the pot. Add water as necessary. </div><div><br />
</div><div><b><span style="font-size: large;">Serve together with some crusty bread to soak up the deliciousness. And don't forget the whole grain mustard and/or horseradish. Erin Go Bragh!</span></b></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB728kYbBqlsL8cQu3Wm_9ML7AL0ASKXK8mpBB3_Gmv_jVEw-8ZPH3BhpP8-wE1Oy9jxklQFtwKEMPkUvHSxz7juZb3__ZGAV8pnmswDiNhCjyVvqB2M7j25OKkr_AIRqQV4gCsDIQNbY/s1600/St+Pattys+Day+Dinner+005+(Large).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB728kYbBqlsL8cQu3Wm_9ML7AL0ASKXK8mpBB3_Gmv_jVEw-8ZPH3BhpP8-wE1Oy9jxklQFtwKEMPkUvHSxz7juZb3__ZGAV8pnmswDiNhCjyVvqB2M7j25OKkr_AIRqQV4gCsDIQNbY/s640/St+Pattys+Day+Dinner+005+(Large).jpg" width="640" /></a></div><div><br />
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</div>Farrah Phttp://www.blogger.com/profile/00157307206923897837noreply@blogger.com1tag:blogger.com,1999:blog-9051790441722185603.post-915671516671037412012-03-02T20:42:00.001-05:002012-03-02T22:33:08.411-05:00"Are You Tired, Run-down, Listless? Do You Poop Out At Parties? Are You Unpopular?..."<span style="font-size: large;">The classic Vitameatavegamin Girl! One of my favorite I Love Lucy episodes. The way she chokes down the "healthy" syrup while trying to say, "It's so tasty, too!" always makes me giggle. When I was younger, I always sympathized because vitamins often made me gag. Even the chewy bears were awful. </span><br />
<div><span style="font-size: large;">As I got older, I started to research this vitamin phenomenon to determine if I should take supplements. </span><br />
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</div><div><span style="font-size: large;">Although we should obtain most nutrients from a balanced diet of whole grains, fruits, and vegetables--supplements are sometimes necessary. </span></div><div><br />
</div><div><span style="font-size: large;">According to the Mayo Clinic <a href="http://www.mayoclinic.com/health/supplements/NU00198">website</a> if you are:</span></div><div><ul><li><span style="font-size: large;">Vegan or Vegetarian</span></li>
<li><span style="font-size: large;">Consume less than 1600 calories a day </span></li>
<li><span style="font-size: large;">Don't eat a balanced diet</span></li>
<li><span style="font-size: large;">Pregnant or want to become pregnant</span></li>
<li><span style="font-size: large;">Adults 50+</span></li>
<li><span style="font-size: large;">Have improper absorption of nutrients from surgery, allergies, intolerance, disease, etc...</span></li>
</ul><div><span style="font-size: large;">You should take some form of a supplement whether it is a multivitamin, or any of the alphabetical varieties best for you. </span></div><div><span style="font-size: large;"><b><span style="color: blue;"><br />
</span></b></span></div><div><b><span style="color: blue; font-size: x-large;">Always consult with your doctor before taking any supplements!</span></b></div><div><br />
</div><div>Since I am not a member in the medical profession, I can only offer what this vegan gal takes on a daily basis and surprisingly I don't need a shot of gin to get them all down. I wouldn't say they are tasty, but they aren't unpleasant like some vitamins:</div><div><br />
</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/AVvXsEiqY1rr72Entk-jYxsXl3S_TUuvXyy7WudDeioKi13TZCNU08Eb-4clacSmHL56gE8wydlxe88bRwZNl00jmND7hE37RBxwgzwrRbDH77oMcMA5V9XML7Wo1hyphenhyphenngnx5T_ck1hWIqtQMShM/s1600/Vitamins.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqY1rr72Entk-jYxsXl3S_TUuvXyy7WudDeioKi13TZCNU08Eb-4clacSmHL56gE8wydlxe88bRwZNl00jmND7hE37RBxwgzwrRbDH77oMcMA5V9XML7Wo1hyphenhyphenngnx5T_ck1hWIqtQMShM/s400/Vitamins.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Multi-Vitamin, Vit C, Calcium, Vit B Complex, Omega-3 DHA, Vit B-12</td></tr>
</tbody></table><div>Always check the labels. I was surprised how many vitamins aren't vegetarian, let alone vegan. Again, speak to you doctor first about supplements. Not all supplements are created equal. </div><div>Amazon now has a "Subscribe & Save" program for some vitamins. If you buy a few months supply, you can get a hefty discount. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW7b0oSCSjvgt2Y9zcbKu5mYyJICSHrEtssUh_fWoXLqOULK14WDg7giAOzVbW8umsay3uO-aa5MF_iea2WxFp0iPoXTmGcL6s9DltonbS-TV2nifdTJEx1JgK674Fr5ZxT5DUhA5FUbs/s1600/Vitamins+Smile.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW7b0oSCSjvgt2Y9zcbKu5mYyJICSHrEtssUh_fWoXLqOULK14WDg7giAOzVbW8umsay3uO-aa5MF_iea2WxFp0iPoXTmGcL6s9DltonbS-TV2nifdTJEx1JgK674Fr5ZxT5DUhA5FUbs/s200/Vitamins+Smile.jpg" width="175" /></a></div><div><br />
</div><div><b><span style="font-size: large;">In addition to supplements, healthy eating is also key. </span></b></div><div><b><span style="font-size: large;"><br />
</span></b></div><div><b><span style="font-size: large;">How does this vegan get her plate in shape? </span></b></div><div><b><span style="font-size: large;"><br />
</span></b></div><div><b><span style="font-size: large;">Tonight we dined on Chickpea Patties and Bring-On-Spring Salad with Maple Mustard Vinaigrette!</span></b></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH5ui6qjgGOJeZYkgrkxwDwe8EVD6xrr2fN7bWc7WNnVneYGFwGzSJ0DpMdjlzO_97nS_aW8CHTlhdurti8FW66eNKjCFcwC9MQanvZ1ZtawxbSPAv7jTEzPJi4jrvsBBQU_00OQjk_4U/s1600/Bring+On+Spring+Salad+with+Chickpea+Patties.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH5ui6qjgGOJeZYkgrkxwDwe8EVD6xrr2fN7bWc7WNnVneYGFwGzSJ0DpMdjlzO_97nS_aW8CHTlhdurti8FW66eNKjCFcwC9MQanvZ1ZtawxbSPAv7jTEzPJi4jrvsBBQU_00OQjk_4U/s400/Bring+On+Spring+Salad+with+Chickpea+Patties.jpg" width="400" /></a></div><div></div><div><b><span style="font-size: large;">Bring On Spring Salad & Maple Mustard Vinaigrette</span></b></div><div><br />
</div><div> <b><u>Ingredients For Salad:</u></b></div><div>2 cups Arugala</div><div>2 cups Baby Lettuces</div><div>1 cup Corn, frozen and thawed or canned</div><div>1 cup Black Beans, cooked or canned</div><div>1 cup Spelt, cooked</div><div>1 cup Cucumber, chopped</div><div>1/2 cup Fennel, chopped</div><div>1/2 cup Bell Pepper, chopped</div><div><br />
</div><div><b><u>Ingredients for Vinaigrette:</u></b></div><div>2 tbsp Whole Grain Dijon Mustard ( I used Trader Joes mmmm)</div><div>2 tbsp Maple Syrup</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJUTL04QiJHje4lnpSDWtkoqYd-067ucF8f275sqGr1-pkz3h6L5ge1TM5LhU5BCvLMn2AvBgsT3w5a5PG5Kk7lUvz2uGbeEteQgW4HPWwBlY7P_hErVYRQLsuUG5sLAzqkNqIupcJGhw/s1600/Mustard+maple+Vinagrette.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJUTL04QiJHje4lnpSDWtkoqYd-067ucF8f275sqGr1-pkz3h6L5ge1TM5LhU5BCvLMn2AvBgsT3w5a5PG5Kk7lUvz2uGbeEteQgW4HPWwBlY7P_hErVYRQLsuUG5sLAzqkNqIupcJGhw/s200/Mustard+maple+Vinagrette.jpg" width="200" /></a>1 tbsp Apple Cider Vinegar</div><div>1/2 tsp Herbs de Provence</div><div>pinch of salt </div><div>1/8 cup Olive Oil</div><div>Water, as needed</div><div><br />
</div><div>For the salad just toss everything together in a large bowl. For the dressing, combine first five ingredients and whisk together. While drizzling oil in, keep whisking. Add water as needed to thin to desirable consistency. I like a thicker vinaigrette. </div><div><br />
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</div><div style="text-align: center;"><span style="color: #741b47; font-size: x-large;">Now who is ready for spring??</span></div><div><br />
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</div></div></div>Farrah Phttp://www.blogger.com/profile/00157307206923897837noreply@blogger.com1tag:blogger.com,1999:blog-9051790441722185603.post-24382377729735706882012-03-01T19:14:00.000-05:002012-03-01T19:14:57.759-05:00Happy Six Month Vegan Anniversary!<span style="font-size: x-large;"><b>Hello All...</b></span><br />
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<span style="font-size: x-large;"><b>I truly have missed my blog and all of my sweet followers!</b></span><br />
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<span style="font-size: large;">Today celebrates <b>SIX MONTHS</b> of Veganism for hubs and I! We look forward to many more months and years. We certainly are very happy vegans and could never go back to being omnivores. </span><br />
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<span style="font-size: large;">Today is also my first blog post in a few months. I can only say there will be no more long absences in the future. However, in this absence we have been rather busy at Carrot Top HQ. We partied through the holidays vegan-style, spent NYE in Williamsburg, and the most time-consuming...built a house! </span><br />
<div style="text-align: center;"><span style="font-size: large;">From Start...</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh03Qoxx_LGeyUHpRQ1B5J2seyoeeo44j0Fd70npVFd1K1GakAwFlxPVbwisPMuCL2weJGWycf6ns89o0Nk3KNTPR0Piit_VFxyPiEjWpYTfcFs-LIDp-R7JsDwGgUGEhkbVBhyj0Ne64Y/s1600/IMAG0276+(Large).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh03Qoxx_LGeyUHpRQ1B5J2seyoeeo44j0Fd70npVFd1K1GakAwFlxPVbwisPMuCL2weJGWycf6ns89o0Nk3KNTPR0Piit_VFxyPiEjWpYTfcFs-LIDp-R7JsDwGgUGEhkbVBhyj0Ne64Y/s320/IMAG0276+(Large).jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">To Finish...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1yjLe_YynaaFPXqvRuH6lHNgnAr6kVFpC7OR8X20ZWIgN7QUd4oGWBp2u5kZO2-wbnVvBk-7C25K6g4Bgekz6-aTdhzLlvqlwqqXlnumpxMnpHL_FS_h9IzBzpFkZHswaJ_mmlt9CyU8/s1600/New+House.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1yjLe_YynaaFPXqvRuH6lHNgnAr6kVFpC7OR8X20ZWIgN7QUd4oGWBp2u5kZO2-wbnVvBk-7C25K6g4Bgekz6-aTdhzLlvqlwqqXlnumpxMnpHL_FS_h9IzBzpFkZHswaJ_mmlt9CyU8/s320/New+House.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">(Thanks To Max Construction!)</div><br />
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<div style="text-align: center;"><span style="font-size: large;">Today is March 1st! </span></div><div style="text-align: center;"><span style="font-size: large;"> <b>March is National Nutrition Month!</b></span></div><div style="text-align: center;"><span style="font-size: large;">In honor of National Nutrition Month Carrot Top Vegan will feature blog posts about:</span></div><br />
<ul><li style="text-align: center;"><span style="font-size: large;">The Importance of Making Informed Food Choices</span></li>
<li style="text-align: center;"><span style="font-size: large;">Workout DVD Reviews (Swoon...Bob Harper)</span></li>
<li style="text-align: center;"><span style="font-size: large;">Nutritious Vegan Recipes</span></li>
<li style="text-align: center;"><span style="font-size: large;">And lots of nutritional tidbits..</span></li>
</ul><div style="text-align: center;"><span style="font-size: large;">Read more about NNM at <a href="http://www.eatright.org/">www.eatright.org</a></span></div><div style="text-align: center;"><b><span style="font-size: x-large;"><br />
</span></b></div><div style="text-align: center;"><b><span style="font-size: x-large;">Please Stay Tuned! </span></b></div><div style="text-align: center;"><b><span style="font-size: x-large;">T</span></b><b><span style="font-size: x-large;">he next six months of Vegan are going to be quite a delicious, nutritious ride!!</span></b></div><div style="text-align: center;"><br />
</div>Farrah Phttp://www.blogger.com/profile/00157307206923897837noreply@blogger.com0tag:blogger.com,1999:blog-9051790441722185603.post-15873070307902993822011-12-04T14:59:00.001-05:002011-12-04T15:02:01.703-05:00Spicy Sunday: Sage Scones<span class="Apple-style-span" style="color: #274e13; font-size: large;">"Are you going to Scarborough Fair? Parsley, sage, rosemary and thyme, remember me to one who lives there, she was once a true love of mine..." (Simon/Garfunkel-1966)</span><br />
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #274e13;">Sage has been waxing poetic in songs, stories, spells, and recipes for centuries. My favorite quote about this alluringly aromatic herb is from</span> <a href="http://www.amazon.com/Culpepers-Complete-Herbal-Nicholas-Culpeper/dp/1169331246/ref=sr_1_1?s=books&ie=UTF8&qid=1323026829&sr=1-1">Culpeper's Complete Herbal & English Physician</a>:</span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="color: #274e13; font-size: large;"><b>"Jupiter claims this, and bids me tell you, it is good for the liver, and to breed blood...Sage is of excellent use to help the memory, warning and quickening the senses..."</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqB67Sls85xoLwKkbySLVxyn9Hri8wqEDQLi060MysbVNKi6ufCoUhQ_Fi92jCbDzYjduN3uFTI0mQxE0vjp_jGeg57EW9J4YY2HQcBo5kuX22cPg6lsWVmspcPENwXvmSDFHJns3SdTI/s1600/220px-Koeh-126.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqB67Sls85xoLwKkbySLVxyn9Hri8wqEDQLi060MysbVNKi6ufCoUhQ_Fi92jCbDzYjduN3uFTI0mQxE0vjp_jGeg57EW9J4YY2HQcBo5kuX22cPg6lsWVmspcPENwXvmSDFHJns3SdTI/s320/220px-Koeh-126.jpg" width="241" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">These velvety leaves make Thanksgiving stuffing extra flavorful and blends perfectly with it's partners parsley, rosemary and thyme in soups and stews. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Tonight we will be having a Field Roast with roasted turnips and parsnips along with a side of mashed potatoes. I thought sage scones would be a nice alternative to a traditional dinner roll. I added a bit of sweetness with agave syrup. The slight citrus scent of the sage comes out with the addition of orange marmalade. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Hubs says they taste like, "Thanksgiving stuffing." And that sounds perfectly delicious to me as I can never get enough stuffing! :)</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3CxKrIOWcT-jaW0XzDCbLeSVk_5DNdqSCF7fJw7dStSrWiuq1dt3UiqyT3-vK-s7Y4w1hLi9DHyhMyvn4w0Z05FgH5uKz14n8-8emViK_397kHQ1XhJBVD_QRVC56L2R-Pkn4dcm9FA/s1600/DSCN1125+%2528Large%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3CxKrIOWcT-jaW0XzDCbLeSVk_5DNdqSCF7fJw7dStSrWiuq1dt3UiqyT3-vK-s7Y4w1hLi9DHyhMyvn4w0Z05FgH5uKz14n8-8emViK_397kHQ1XhJBVD_QRVC56L2R-Pkn4dcm9FA/s400/DSCN1125+%2528Large%2529.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-size: large;">Sage Scones</span></b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: left;">1 tbsp Agave Syrup</div><div class="separator" style="clear: both; text-align: left;">1 tbsp Orange Marmalade</div><div class="separator" style="clear: both; text-align: left;">1/4 cup Almond Milk</div><div class="separator" style="clear: both; text-align: left;">11/2 cups All Purpose Flour</div><div class="separator" style="clear: both; text-align: left;">3/4 cup Spelt Flour</div><div class="separator" style="clear: both; text-align: left;">2 tsp Baking Powder</div><div class="separator" style="clear: both; text-align: left;">2 tsp Dried Sage</div><div class="separator" style="clear: both; text-align: left;">1 tsp Salt</div><div class="separator" style="clear: both; text-align: left;">3 tbsp Earth Balance </div><div class="separator" style="clear: both; text-align: left;">1 Shallot, thinly sliced</div><div class="separator" style="clear: both; text-align: left;">Pinch of Salt</div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b>Instructions:</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. Preheat oven to 350 deg F. Whisk together agave syrup, marmalade, and milk in a small bowl. Leave aside.</div><div class="separator" style="clear: both; text-align: left;">2. In a large bowl whisk together flours, baking powder, sage, and salt. With a pastry blender or forks cut in Earth balance spread until mixture resembles course meal. Add liquids and work together to form a dough. Add a little milk or flour depending on if the dough is too dry to too sticky. </div><div class="separator" style="clear: both; text-align: left;">3. Form a ball and on a floured surface roll into a 9" circle. (Use a 9" cake pan to judge size or a ruler)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGMBvlKyVxxR78qOpzjPCTyw8IAzVb2ebwAnvKNmFgEXDtOdf7DmQyNFe0BhbkAolj0R17EXWESLCJpW3x2TrmGg_wM2fALIgQC5uH9flor2bTvh5LeoaM7ieRsyAG3aVk8_Ru8-BRhhg/s1600/DSCN1122+%2528Large%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGMBvlKyVxxR78qOpzjPCTyw8IAzVb2ebwAnvKNmFgEXDtOdf7DmQyNFe0BhbkAolj0R17EXWESLCJpW3x2TrmGg_wM2fALIgQC5uH9flor2bTvh5LeoaM7ieRsyAG3aVk8_Ru8-BRhhg/s320/DSCN1122+%2528Large%2529.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">4. Transfer to an oiled cookie sheet and score with a pizza cutter or knife into 8 equal triangles. Lightly press shallot slices on top and sprinkle with a pinch of salt. Cook for 25 minutes and cool before cutting. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Farrah Phttp://www.blogger.com/profile/00157307206923897837noreply@blogger.com2tag:blogger.com,1999:blog-9051790441722185603.post-17258435687789994972011-12-03T15:53:00.000-05:002011-12-03T15:53:19.289-05:00Holiday Gifts You Can Make In The Kitchen<span class="Apple-style-span" style="font-size: large;">One of my favorite blogs-JL Goes Vegan-has inspired me on my own vegan journey. She launched a new series on her blog called, <a href="http://jlgoesvegan.com/introducing-the-food-is-activism-series-susans-spicy-pumpkin-soup/">Food Is Activism</a> where she highlights vegan recipes made by non-vegans. I enjoy the question-"What do vegans eat?"-because it gives me a chance to explain that we do eat <b>many</b> of the same foods non-vegans eat. Beans, rice, oatmeal, whole grains, etc... There is always a small glimmer of disappointment in their eyes when I don't start off with dreaded <b>T-word</b>. Food that is vegan just means that no animal was harmed in the making of it. Anyone can enjoy it!</span><div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL0_QhYXH1OMlPE2Xo8DqieXiNfiPnkNNi2QH0RP9Y9F0sCIbM9UQhyphenhyphenJ1C5ihbjHQMXLPzEeCR_cuvmIh1kCbyV94UrD0xhgmQCdG2ktBsrWhrXSf_kPqK7SPQKpSlgQgMOPcecwTU60U/s1600/DSCN1105+%2528Large%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL0_QhYXH1OMlPE2Xo8DqieXiNfiPnkNNi2QH0RP9Y9F0sCIbM9UQhyphenhyphenJ1C5ihbjHQMXLPzEeCR_cuvmIh1kCbyV94UrD0xhgmQCdG2ktBsrWhrXSf_kPqK7SPQKpSlgQgMOPcecwTU60U/s320/DSCN1105+%2528Large%2529.JPG" width="320" /></a></div><div><div><span class="Apple-style-span" style="font-size: large;">Gifts of food are a great way to spread holiday cheer and keep in step with the idea that Food Is Activism. For me, a homemade gift that someone has prepared means love, time, thought, and kindness. </span><span class="Apple-style-span" style="font-size: large;">These cookies and bread make great hostess gifts. The nuts can be paired with wine or beer in a basket for a stellar presentation!</span></div></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDJme-y7xEIh5BPd7BP-MRYiA5gpPYLK0zL-o07sZUTM0WnzDi2C7i3OfZqeK3l6_wOexz3Ggn9zTsXzAENHtfZjhrd-EmE-7ccX7GjVRyqe2j1hJlSdZ2xNNZf7eJTrVP6Ts8bu9QiG8/s1600/DSCN1092+%2528Large%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDJme-y7xEIh5BPd7BP-MRYiA5gpPYLK0zL-o07sZUTM0WnzDi2C7i3OfZqeK3l6_wOexz3Ggn9zTsXzAENHtfZjhrd-EmE-7ccX7GjVRyqe2j1hJlSdZ2xNNZf7eJTrVP6Ts8bu9QiG8/s320/DSCN1092+%2528Large%2529.JPG" width="320" /></a></div><div><br />
</div><div><span class="Apple-style-span" style="font-size: large;">I used recipes from Kris Holechek's amazing book <b><span class="Apple-style-span" style="color: blue;"><a href="http://www.amazon.com/100-Best-Vegan-Baking-Recipes/dp/1569757143/ref=sr_1_1?ie=UTF8&qid=1322943203&sr=8-1">The 100 Best Vegan Baking Recipes</a> </span></b></span></div><div><span class="Apple-style-span" style="font-size: large;">The <b>Shortbread Cookies</b> are so perfectly crisp and buttery! I used pumpkin seeds and dried cranberries to look like holly. The <b>Saucy Apple Bread</b> is crazy moist and-- seriously the topping alone could be served as a dessert!</span></div><div><br />
</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3ylImddkJIdxR5cetpFI4MQv2u42NH5cyKgxb0RD5HC8JaMj2XuB3ag1MPz1F2VDzqCPcfe9MPbeONEbvCEmQ4_7wJSataVMDJ9pvxkjldCnx30E7vtdQXebSYcHF6lA1Rpvn7X5Xbw/s1600/DSCN1107+%2528Large%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3ylImddkJIdxR5cetpFI4MQv2u42NH5cyKgxb0RD5HC8JaMj2XuB3ag1MPz1F2VDzqCPcfe9MPbeONEbvCEmQ4_7wJSataVMDJ9pvxkjldCnx30E7vtdQXebSYcHF6lA1Rpvn7X5Xbw/s320/DSCN1107+%2528Large%2529.JPG" width="320" /></a></div><div><span class="Apple-style-span" style="font-size: large;">The spiced nut medley (recipe below) blends the holy baking nut trinity of almonds, walnuts, and pecans along with dried apricots, pumpkin seeds, and raisins. The curry and other spices give you the warm and fuzzies all over--especially when paired with a pint of eggnog ale or other holiday spiced libation! </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF0gQIPbLYXn2yfpz1pYqZWvlciBJrIyDSDnVBQZEVR2nn7putCX52gHeLVFLoRO2nNxHNiXDYWvhvuZyP0ljx3jkYLNACuNMSWRCJSDTHnx0AogBWw_tmVVQrFcZA7yKTyz-hEt4taR0/s1600/DSCN1108+%2528Large%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF0gQIPbLYXn2yfpz1pYqZWvlciBJrIyDSDnVBQZEVR2nn7putCX52gHeLVFLoRO2nNxHNiXDYWvhvuZyP0ljx3jkYLNACuNMSWRCJSDTHnx0AogBWw_tmVVQrFcZA7yKTyz-hEt4taR0/s400/DSCN1108+%2528Large%2529.JPG" width="400" /></a><span class="Apple-style-span" style="font-size: large;"></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: large;">Did you know that the act of gift giving was very different in Colonial America? Learn about early holiday traditions <a href="http://mymerrychristmas.com/2006/colonialchristmas.shtml">HERE</a></span></div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">Curry Spiced Nut Medley</span></b></div><div class="separator" style="clear: both; text-align: center;"><b><u>Ingredients:</u></b></div><div class="separator" style="clear: both; text-align: center;"><b>For Spice Blend:</b></div><div class="separator" style="clear: both; text-align: center;">3 tbsp Curry Powder</div><div class="separator" style="clear: both; text-align: center;">2 tsp Garam Masala</div><div class="separator" style="clear: both; text-align: center;">1 tsp Nutmeg</div><div class="separator" style="clear: both; text-align: center;">1 tbsp Cinnamon</div><div class="separator" style="clear: both; text-align: center;">2 tsp Salt</div><div class="separator" style="clear: both; text-align: center;">1/4 tsp Cayenne Pepper</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Nut Blend:</b></div><div class="separator" style="clear: both; text-align: center;">2 cups Pecans</div><div class="separator" style="clear: both; text-align: center;">3 cups Walnuts</div><div class="separator" style="clear: both; text-align: center;">2 cups Almonds</div><div class="separator" style="clear: both; text-align: center;">3 Egg Replacers (Ener-G)</div><div class="separator" style="clear: both; text-align: center;">1 cup Dried Apricots, diced</div><div class="separator" style="clear: both; text-align: center;">1/2 cup Pumpkin Seeds</div><div class="separator" style="clear: both; text-align: center;">1 cup, Raisins</div><div class="separator" style="clear: both; text-align: center;">1/2 cup Sugar</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><u><b>Instructions:</b></u></div><div class="separator" style="clear: both; text-align: center;">Preheat oven to 300 deg F. Mix spice blend together and put aside. Combine nuts and egg replaces and mix till the nuts are coated. Add the rest of ingredients including spices and mix until everything is incorporated. Spread mixture on lightly oiled cookie sheets. Cook for 25 minutes and allow to cool completely. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: large;">Put a scoop or two in a holiday tin and you have an instant gift. Don't forget to add the recipe so they can pay some veganism forward. :)</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: large;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: large;">Another great site to check out for holiday gifts that can be made in the kitchen is my friend Lee's blog:</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://plentysweetenough.blogspot.com/"><b style="background-color: white;"><span class="Apple-style-span" style="color: blue; font-size: x-large;">Plenty Sweet Enough</span></b></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: large;">And if any of you were curious of the whereabouts of that sweet, jolly man all dressed in red...NORAD has got it covered:</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: blue; font-size: x-large;"><b style="background-color: white;"><a href="http://www.noradsanta.org/en/">NORAD TRACKS SANTA</a></b></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: blue; font-size: x-large;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOK3mWBaGtPrulArJ2KyUY7P7H0dtWtdkHMKuMHcZ3u1bmy8KTO-5mKrT_HzQaXHqMRTaZ2ssPrjJZbDQ85BA5q0JekOixmsPnVMl3KovMVzURtTot6OKoPwg5PbmVAgOotadkrglliDg/s1600/DSCN1115+%2528Large%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOK3mWBaGtPrulArJ2KyUY7P7H0dtWtdkHMKuMHcZ3u1bmy8KTO-5mKrT_HzQaXHqMRTaZ2ssPrjJZbDQ85BA5q0JekOixmsPnVMl3KovMVzURtTot6OKoPwg5PbmVAgOotadkrglliDg/s400/DSCN1115+%2528Large%2529.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: blue; font-size: x-large;"><br />
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</div>Farrah Phttp://www.blogger.com/profile/00157307206923897837noreply@blogger.com6tag:blogger.com,1999:blog-9051790441722185603.post-57881223030548938952011-12-01T06:49:00.000-05:002011-12-01T06:49:06.801-05:00Holiday Gift Ideas: Eco-Friendly, Vegan, Upcycled, Just Plain Cool<span class="Apple-style-span" style="font-size: large;">Sure Walmart, Target, and Best Buy have their <b>SO HOT MUST BY NOW SALES.</b> But <u>seriously</u>, aren't you tired of giving the same old gifts each year? A candle for Aunt Mary, an iPod for your brother, a gift card for your mother, the newest E-Reader for the significant other...every year people get an updated version of something from the year before. </span><br />
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<div><span class="Apple-style-span" style="font-size: large;">This year I am putting more thought, creativity, and compassion in to my holiday shopping. Each week I will update you with some cool finds. This week I was all about Etsy-ing...are you just as addicted as I am?</span></div><div><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: large;">Hubs and I love wine. We have an inventory of about two hundred bottles and have two large barrels of homemade wine waiting to be bottled next week. We also love wine related gifts and have found some fun, quirky things at wineries and wine shops around the country. </span></div><div><br />
</div><div><span class="Apple-style-span" style="font-size: large;">If you are a wine lover, or know of one that you have to buy a gift for, then you must check out:</span></div><div><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;"><b>8point8</b></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">The 8point8 shop makes unique wine racks and wine gifts. The shop was started by a general contractor who wanted to save wood that was deemed useless and ended up as landfill. All of the wood they use has been "rescued, resurfaced and repurposed". A rustic look but sleek design lends to a very eco-friendly gift! Based in San Diego, CA their products are Made In The USA. </span></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/AVvXsEgDHVe5SqE-Vg0KxcOyVPVMGzmZ8mE4Cl_-MZzzeUshsxli7_LeIvnumga5iUuvVHke6c8npmAg2dqfibttsyZEqBypXT6YbK9CXdzXXPAyyPLukJVXiLg2YePPx04SKnABiokYxLxEnGM/s1600/8point8+4+bottle+wood+wine+rack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDHVe5SqE-Vg0KxcOyVPVMGzmZ8mE4Cl_-MZzzeUshsxli7_LeIvnumga5iUuvVHke6c8npmAg2dqfibttsyZEqBypXT6YbK9CXdzXXPAyyPLukJVXiLg2YePPx04SKnABiokYxLxEnGM/s320/8point8+4+bottle+wood+wine+rack.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcoP3i6cb3a5otayEICmW5IqoM5wMZ0TUfAP7E5PEPtabl9vOzSER3Whz2D_FwPUfejR6r_LsNGzXPLjqdozzt02GdUxnuCUvtKIq2Tcu4OGKCmYKbo-NeGt3lvJrcCBfG3O7QEZRAhUs/s1600/8point8+multi+purpose+wine+rack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcoP3i6cb3a5otayEICmW5IqoM5wMZ0TUfAP7E5PEPtabl9vOzSER3Whz2D_FwPUfejR6r_LsNGzXPLjqdozzt02GdUxnuCUvtKIq2Tcu4OGKCmYKbo-NeGt3lvJrcCBfG3O7QEZRAhUs/s320/8point8+multi+purpose+wine+rack.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.etsy.com/people/8point8?ref=af_circ_circle">8point8 Etsy Link</a></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">This next shop features fun handcrafted gifts for the vegan guitar player (aka hubs...hmmm gift idea?), and other cool vegan items. </span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;"><b>Island Provisions</b></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">Hillary of Island Provisions was faced with a quandary like most vegans--where to find fun, hip vegan goods at affordable prices? She decided to start making her own, and I am so happy for that and you will be too! Her shop has some really beautiful guitar straps, bags, and wallets. Here are some of my favorites but check out the store for more designs. And if you have a banjo player in the family, she has you covered--she makes banjo straps! </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQNzt7pQGdEMCitakgUeWEAhfT7OmAY3HfJjY3Hur9zyzJ9nkGiwXGSUG8IUPILeUW7ds-PXyf561yHWo7k91_h6QGXwCv-nb045QlF4BbUQ3JOWhczRiqsV_sx9Nnygy9cD4OfrH6GYY/s1600/island+provisions+guitar+strap.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQNzt7pQGdEMCitakgUeWEAhfT7OmAY3HfJjY3Hur9zyzJ9nkGiwXGSUG8IUPILeUW7ds-PXyf561yHWo7k91_h6QGXwCv-nb045QlF4BbUQ3JOWhczRiqsV_sx9Nnygy9cD4OfrH6GYY/s320/island+provisions+guitar+strap.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.etsy.com/people/islandprovisions1">Island Provisions Link On Etsy</a></div><div class="separator" style="clear: both; text-align: center;"></div><div></div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: large;">I am a sucker for vintage, nostalgic stuff. Last week I paid one dollar for a calendar dish towel from 1977 that has brilliant birds printed on it. Why? Well because I was born in 1977 and I plan to frame it and put it in my new kitchen much to hub's dismay :) </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: large;">Something else I plan to put in my kitchen is this:</span></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/AVvXsEibjV3GqW_UMOsjROV1QfOcyTjY_KSNgCXBBzudE0hIExKhtbUTd0wrRRssPY7zIN6PCeyZLuVZ5rsLJiPiNcss5iOKcd0ccFqneo3FSmfJeoxSJuvVacYY-YLx4II1FXwAXgzNOK_5lLk/s1600/ritz+crackers+clock.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibjV3GqW_UMOsjROV1QfOcyTjY_KSNgCXBBzudE0hIExKhtbUTd0wrRRssPY7zIN6PCeyZLuVZ5rsLJiPiNcss5iOKcd0ccFqneo3FSmfJeoxSJuvVacYY-YLx4II1FXwAXgzNOK_5lLk/s320/ritz+crackers+clock.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Even if I can't eat Ritz crackers, they remind me of my childhood. My mom would make little peanut butter and jelly sandwiches with Ritz crackers. Loved those! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: large;">This creative clock was artistically handcrafted by Sanda at </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-large;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-large;"><b>GiftedPapers</b></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: large;">A peculiar shop filled with gorgeous clocks, journals, and gifts made from a stunning array of exotic papers. You have to see the unique touches she adds to each creation. An origami clock made from vintage airmail envelopes, a vegan faux leather journal, frames covered with mesmerizing prints--there is a gift to be found for everyone on your list. That she can see the beauty in an old NYC subway map makes her a #1 in my book! </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.etsy.com/people/Giftedpapers">Giftedpapers Etsy Link</a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Farrah Phttp://www.blogger.com/profile/00157307206923897837noreply@blogger.com5tag:blogger.com,1999:blog-9051790441722185603.post-78522370714907177242011-11-29T22:30:00.000-05:002011-11-29T22:30:33.807-05:00Tapas Tuesday Olive You :)<span class="Apple-style-span" style="font-size: x-large;">Tapas: Small dishes of rich, savory foods from the various regions of Spain. </span><div><br />
</div><div><span class="Apple-style-span" style="font-size: large;">I love the small plate tradition-- Spanish Tapas, Greek Mezes, or Italian Antipasta. Unlike the appetizer course, these tiny portions stand alone as a meal of beautiful, complex flavors and aromas. </span></div><div><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: large;">If you are having a holiday gathering, tapas are a great alternative to the heavier dishes of the season. Guests can sample everything and not feel like they have to roll out the door at the end of the night. (Well maybe if they had too much spiced wine...)</span></div><div><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: large;">And tapas make a beautiful presentation:</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSKS0YlqRty_vkXWjBwUgBTg1jv1z7ckbtN9OxGbCJmfSu9p1P4cPNsXpi1m7gepIqjHC7Ghjxq3Y4rav8WDlI_quNsNrY_otnqZkwCSYIDq4qnwVkf_K9pk3kfxudmYI7vFmmI95WbV4/s1600/DSCN1088+%2528Large%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSKS0YlqRty_vkXWjBwUgBTg1jv1z7ckbtN9OxGbCJmfSu9p1P4cPNsXpi1m7gepIqjHC7Ghjxq3Y4rav8WDlI_quNsNrY_otnqZkwCSYIDq4qnwVkf_K9pk3kfxudmYI7vFmmI95WbV4/s400/DSCN1088+%2528Large%2529.JPG" width="400" /></a></div><div><br />
</div><div style="text-align: center;">Olive Medley</div><div style="text-align: center;">Marinated Mushrooms</div><div style="text-align: center;">Roasted Garlic</div><div style="text-align: center;">Marinated Tofu With Kiwi Relish</div><div style="text-align: center;">Olive Tapenade</div><div style="text-align: center;">Spanish Olives & Tofu</div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;">Although many tapas dishes contain sausages, cheeses, or eggs, there are many vegan options. Olives are so versatile and can be used in a variety of ways or just served alone with some crackers. Potatoes are another option. Stayed tuned to Carrot Top Vegan on Tuesdays for lots of delectable small plate recipes! </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;">Here is a simple, but rich olive tapenade I like to serve on crackers or pita points:</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;">Olive Tapenade</span></div><div class="separator" style="clear: both; text-align: left;">(makes about 1/2 cup)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1/2 cup Pitted Kalamata Olives</div><div class="separator" style="clear: both; text-align: left;">1 clove Garlic, smashed</div><div class="separator" style="clear: both; text-align: left;">Pinch of Dried Lemon Peel</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp Dried Oregano</div><div class="separator" style="clear: both; text-align: left;">1 tsp Sherry Wine</div><div class="separator" style="clear: both; text-align: left;">1-2 tsp Olive Oil</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Instructions:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add all ingredients except oil to mini food processor and pulse a few times to break up olives. Add 1 tsp olive oil at a time, pulsing a few times to incorporate. Mix until combined. </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/AVvXsEhb0SBlzpt_SOaZn-s-U_CVw4f_wAmN0rC7skdtNQ3TO6UEYYeurBqRKzu_-4VFKNdzLt7yQNfYfJ9_2QdzA68uOYuTnL_f2hHjpXxQQv_rBs1PHXj7XO8Nh4lJKjgf3Yx32bS1uNabG6I/s1600/Olive+Tapenade.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb0SBlzpt_SOaZn-s-U_CVw4f_wAmN0rC7skdtNQ3TO6UEYYeurBqRKzu_-4VFKNdzLt7yQNfYfJ9_2QdzA68uOYuTnL_f2hHjpXxQQv_rBs1PHXj7XO8Nh4lJKjgf3Yx32bS1uNabG6I/s400/Olive+Tapenade.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Farrah Phttp://www.blogger.com/profile/00157307206923897837noreply@blogger.com6tag:blogger.com,1999:blog-9051790441722185603.post-14021816421616560892011-11-28T21:48:00.000-05:002011-11-28T21:48:51.666-05:00Every Monday Is Meatless But Today Was Detox Monday<span class="Apple-style-span" style="font-size: large;">After many days of good eats, hubs and I needed a detox day. Keeping it light we had shakes, soups, and lots of veggies. </span><br />
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<span class="Apple-style-span" style="font-size: large;">Before we became vegan we used to choke down whey protein daily to keep up with our busy schedules and workouts. Those shakes were awful! I tried every brand, mixed them with everything from juice to milks, adding sweeteners, fruit, anything to hide that taste of sour milk. Even washing the cup made me gag because it just smelled like rotten milk. I often wondered how the shakes could be good for me if they smelled so bad. </span><br />
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<span class="Apple-style-span" style="font-size: large;">Since we became vegan, we still use protein shakes as a supplement. I have researched a few brands and am still trying different types but two brands have appealed to me the most. And they don't smell like rotten milk!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmK0y1R2RBiw5Iiz3Bxbi-tBGpemTfv0EHXI-ZaZmwSgh0osTQm6-0y5LrwZw3pf6Jhdr8n3HKszejJokhyUbx_o3fhF4HXLlJbsYxynTetBJIvf70w6do4_j1ffvo_Y3PMU9rYPZ6JUg/s1600/Protein+Shakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmK0y1R2RBiw5Iiz3Bxbi-tBGpemTfv0EHXI-ZaZmwSgh0osTQm6-0y5LrwZw3pf6Jhdr8n3HKszejJokhyUbx_o3fhF4HXLlJbsYxynTetBJIvf70w6do4_j1ffvo_Y3PMU9rYPZ6JUg/s400/Protein+Shakes.jpg" width="400" /></a></div><br />
<div style="text-align: center;"><a href="http://amazinggrass.com/index.php?p=view_category&category_id=16&option_27=Berry#flavor_filter">Amazing Grass Berry Green SuperFood</a></div><div style="text-align: center;"><a href="http://amazinggrass.com/index.php?p=view_category&category_id=14&option_36=Chocolate%20Infusion#flavor_filter">Amazing Grass Amazing Meal Chocolate Infused Protein</a></div><div style="text-align: center;"><a href="http://www.amazon.com/Garden-Life-RAW-Protein-622g/dp/B0031JK96C/ref=sr_1_1?ie=UTF8&qid=1322533575&sr=8-1">Garden Of Life Raw Protein</a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: large;">The <b>Berry blend</b> is a super food complex mix. It includes a balanced antioxidant blend and green food blend. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: large;">The <b>Chocolate Infused Amazing Meal </b>is delicious on it's own mixed with water. It has 10 grams of protein per serving and tastes like a dark chocolate bar. It contains a blend of rice and hemp proteins. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: large;">The <b>Raw Protein</b> packs the highest protein punch at 17 grams per serving. It is unflavored and tastes...earthy. It is a fine powder, and blends well with fruits and vegetables. I like to drink it mixed with the berry blend and water. Hubs thinks it is too bland and likes it mixed with fruit. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: large;">Although we can get our nutrients from whole foods, around the holidays, I like to take a few cleanse days in between all those high calorie meals! </span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="color: red; font-size: large;">And while New Jersey seems to be having a spot of mild weather, we still got in the Christmas Spirit today and put up our new little tree!</span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisHptwVZGdoqCl3et0VRPRIqztiqyxB9UXKENDVCZKaFR6KyQPICRfi148EwJPqWuhlrWsSK8X8TSK47nyuoNGjfxgm-q1_Gf_pleiDz8bkpb_aAwkyUzsDMxOa43K84HLlqUFfOlSu-U/s1600/Christmas+Tree.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisHptwVZGdoqCl3et0VRPRIqztiqyxB9UXKENDVCZKaFR6KyQPICRfi148EwJPqWuhlrWsSK8X8TSK47nyuoNGjfxgm-q1_Gf_pleiDz8bkpb_aAwkyUzsDMxOa43K84HLlqUFfOlSu-U/s400/Christmas+Tree.jpg" width="400" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: red; font-size: x-large;"><b>Happy Holidays!</b></span></div>Farrah Phttp://www.blogger.com/profile/00157307206923897837noreply@blogger.com2tag:blogger.com,1999:blog-9051790441722185603.post-35693649429607576362011-11-27T20:37:00.000-05:002011-11-27T20:37:06.459-05:00Spicy Sunday: Fried Plantains With Cinnamon<div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><b>FIRST OFF--</b></span></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">I would like to say </span><span class="Apple-style-span" style="font-size: large;">CONGRATS to ALL the NANO-ERS </span></b></div><div><span class="Apple-style-span" style="font-size: large;">finishing up their 50,000 word challenge! Hubs and I finished our 50k in 30 day novels over the weekend and are so excited about it. There is so much hope on November 1st and by November 25th you really start to wonder why you signed up for this and why it's so hard? HA! But we did it! And one of the coolest things, is that hubs isn't a writer. He was just offering support by doing the challenge along with me. (And his story is so much better than mine!)</span></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUr95dq7D7CGBF-_vUJeVivYBbPHd7fsU_0ADib4bgnR8T41KZPagIyL7Zr239a1Yt4Y-HHjbpxNL0eeZddKBOZ3nQFF4XmWM5Jgxoaodzzx3fSNxK-in2rrlGg8N51GcWiBESuUUr3b8/s1600/Winner_180_180_white.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUr95dq7D7CGBF-_vUJeVivYBbPHd7fsU_0ADib4bgnR8T41KZPagIyL7Zr239a1Yt4Y-HHjbpxNL0eeZddKBOZ3nQFF4XmWM5Jgxoaodzzx3fSNxK-in2rrlGg8N51GcWiBESuUUr3b8/s1600/Winner_180_180_white.png" /></a></div><div><br />
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</div><span class="Apple-style-span" style="font-size: large;">Sundays need to be spiced up to get me going for a long week ahead! Every Sunday this month you can find a spice-filled recipe or two at Carrot Top Vegan. Since we were away for the holiday, I didn't get much cooking in, but this recipe for Fried Plantains With Cinnamon should not be kept secret. </span><div><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: large;">I remember the first time I had fried plantains was in a restaurant in Washington Heights, NYC and I was HOOKED! The perfect side dish, they are sweet, meaty, and buttery. After many failed attempts at making them at home, I think I have found my happy place with these savory banana cousins. </span></div><div><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: large;">The cinnamon combines well with the natural sugars plantains have and the red pepper flakes give it a sexy kick. </span></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-chNJJhU4Ar7JOrLyU_dUAXuMuYhE2r-k3JveyDCA2mY0YVWpTazm6SaDkVqO_t8o6kDgnBF0uXNcLI4hwjNGgiPHkAXviujhYVYe_n5un0bMZ1_zczXbsDfLzznvKXSpNGHAx8imnE/s1600/Plantains+spicy+sweet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-chNJJhU4Ar7JOrLyU_dUAXuMuYhE2r-k3JveyDCA2mY0YVWpTazm6SaDkVqO_t8o6kDgnBF0uXNcLI4hwjNGgiPHkAXviujhYVYe_n5un0bMZ1_zczXbsDfLzznvKXSpNGHAx8imnE/s640/Plantains+spicy+sweet.jpg" width="640" /></a></div><div><br />
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</div><div><b><span class="Apple-style-span" style="font-size: large;">Fried Plantains With Cinnamon</span></b></div><div><br />
</div><div><b>Ingredients: </b></div><div><br />
</div><div>3 Ripe Plantains</div><div>3 tbsp Earth Balance Vegan Spread</div><div>2 tsp Cinnamon</div><div>1 tsp Vanilla Extract</div><div>1-2 tsp Red Pepper Flakes (spicy to your liking)</div><div>2 tbsp Brown Sugar</div><div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiUVWj4PoHs46FibqGOrLmufGcdt36vDAg8HpfQhmMgup-Apk5onKJKa-H_zcF7vmu0XhljqG0OtCrs64tv6ZhkeHYY4GeGYuviDKHgEhSNiMAypXpjmsmwZgljvatPBoO_nzzrG8QhYc/s1600/Plantains+in+Pan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiUVWj4PoHs46FibqGOrLmufGcdt36vDAg8HpfQhmMgup-Apk5onKJKa-H_zcF7vmu0XhljqG0OtCrs64tv6ZhkeHYY4GeGYuviDKHgEhSNiMAypXpjmsmwZgljvatPBoO_nzzrG8QhYc/s400/Plantains+in+Pan.jpg" width="400" /></a></div><div><br />
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</b></div><div><b>Instructions:</b></div><div><br />
</div><div>1. Peel plantains and slice in half lengthwise. </div><div>2. Heat Earth Balance in a large skillet over medium heat. Once melted and sizzly, add the plantains and fry until golden brown on one side, then flip them over to brown the other side. </div><div>3. Add the cinnamon, vanilla, red pepper, and brown sugar and gently slide the plantains around to get all the spicy, sweet goodness on them. Cook so that the sugars start to caramelize and get glossy. SERVE!</div><div><br />
</div>Farrah Phttp://www.blogger.com/profile/00157307206923897837noreply@blogger.com3tag:blogger.com,1999:blog-9051790441722185603.post-58633316753668012002011-11-23T19:11:00.000-05:002011-11-23T19:11:57.844-05:00Sweet & Spicy Nuts--A Great Appetizer For Guests To Nosh While You Prep The Feast<span class="Apple-style-span" style="font-size: large;">They say the night before Thanksgiving is one of the most profitable for pizza shops and Chinese take-out. Well, after four extra trips to the grocery store to pick up the forgotten things like, Earth Balance, cranberry sauce, bread, and dessert--who really wants to make a big dinner? </span><span class="Apple-style-span" style="font-size: large;">(Finish reading before you run out and pick up the seltzer for Aunt Millie!) </span><br />
<span class="Apple-style-span" style="font-size: large;">Seriously, all that cooking energy needs to be saved for tomorrow! </span><br />
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<span class="Apple-style-span" style="font-size: large;">Since our local pizza shop does not offer a vegan option, I threw together a quick vegan sausage & peppers pizza. The sauce is a chunky tomato sauce that is simple and would be great on pasta, or just heated with crusty bread. </span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><b>Chunky Tomato Sauce</b></div><div class="separator" style="clear: both; text-align: center;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: center;">2 cans Diced Tomatoes, drained</div><div class="separator" style="clear: both; text-align: center;">1/4 cup Nutritional Yeast</div><div class="separator" style="clear: both; text-align: center;">1 tbsp Garlic Powder</div><div class="separator" style="clear: both; text-align: center;">1 tsp Salt</div><div class="separator" style="clear: both; text-align: center;">11/2 tsp Red Pepper Flakes</div><div class="separator" style="clear: both; text-align: center;">2 tsp Italian Seasoning</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Instructions:</b></div><div class="separator" style="clear: both; text-align: center;">Mix all ingredients together in a bowl and put on pizza or heat to serve with bread. </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;">Spiced nuts are one of my favorite appetizers and snacks. Most recipes use butter or egg but this one is vegan and a little healthier. These pair well with a Pinot Noir or Malbec. Great to keep a batch on hand for all the holiday festivities coming up. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;">They are also a delicious gift idea. Put a cup or two in a festive tin, wrap a red ribbon on and instant happiness! </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPsFuKaBS7k6h7pqMXdGjLg9m-D2IFx8a0ZaI3vfIUiC_JSlyLyue9k-r9-0gvaagToWyjWhd41YMzXeTsD_lDenoOncAeorW4q42rYYGz_6X_Uqd7_RqoxVCl6CnS5zmeMwA3I7w6m3Y/s1600/DSCN1063+%2528Large%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPsFuKaBS7k6h7pqMXdGjLg9m-D2IFx8a0ZaI3vfIUiC_JSlyLyue9k-r9-0gvaagToWyjWhd41YMzXeTsD_lDenoOncAeorW4q42rYYGz_6X_Uqd7_RqoxVCl6CnS5zmeMwA3I7w6m3Y/s640/DSCN1063+%2528Large%2529.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Sweet & Spicy Nuts</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: left;">2 cups Pecans Halves</div><div class="separator" style="clear: both; text-align: left;">2 cups Walnut Halves</div><div class="separator" style="clear: both; text-align: left;">1 cup Dried Cranberries</div><div class="separator" style="clear: both; text-align: left;">2 Egg Replacers ( I used Ener-G)</div><div class="separator" style="clear: both; text-align: left;">1/2 cup Sugar</div><div class="separator" style="clear: both; text-align: left;">2 tbsp Cinnamon</div><div class="separator" style="clear: both; text-align: left;">2 tsp Ground Ginger</div><div class="separator" style="clear: both; text-align: left;">1 tsp Salt</div><div class="separator" style="clear: both; text-align: left;">2 tsp Allspice</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp Ground Cloves</div><div class="separator" style="clear: both; text-align: left;">2 tsp Red Chili Flakes</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp Ground Black Pepper</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Instructions:</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. Preheat oven to 300 degrees F. Mix nuts, cranberries, and egg replaces together in a large bowl until well combined. </div><div class="separator" style="clear: both; text-align: left;">2. Add the rest of the ingredients and mix well. Spread nuts on a well greased, (or use a sil-pat if you have one) large 1" deep baking pan. (Large cookie sheet) Cook for 25 minutes, stirring halfway through.</div><div class="separator" style="clear: both; text-align: left;">3. Cool but keep shaking the pan to prevent the nuts sticking to the pan in the cooling process. </div><div class="separator" style="clear: both; text-align: left;">4. Enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-large;">Oh yes...and...from my family to yours...</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Farrah Phttp://www.blogger.com/profile/00157307206923897837noreply@blogger.com0tag:blogger.com,1999:blog-9051790441722185603.post-76021013160831928632011-11-19T21:41:00.001-05:002011-11-20T09:57:52.774-05:00Our Very First Tofurky Thanksgiving Dinner<div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">The question that has come up the most this month from our non-vegan friends has been:</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"> <b>"WHAT ARE YOU GOING TO EAT ON THANKSGIVING?"</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">Every year we go to my sister-in-law's house and since they own a farm it is safe to assume they are so...NOT VEGAN. Although we have decided to bring some of our own side dishes, we wanted to try the Tofurky Feast many vegans enjoy on this holiday. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">In addition to the turkey promotion, Shoprite was also giving away a Tofurky Feast for free if you spent $300! We got ours and tonight was our own special little vegan Thanksgiving. </span></div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: large;"><b>It was DELICIOUS! No, it didn't taste like turkey but that is the whole point of becoming vegan, isn't it? </b></span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDgcHJBUrc-qokxn46x2MWeJy6FsHARWZs-xePOg3rc-67LZfa-lykexSWpBj65BR10Brb4NUWvwHGLPnRbvBHKP3IWU15UjJUfIwBXW298UOtTxA2pE7_1FKxGnJ2pOeSF-O1ld7-32k/s1600/DSCN1045+%2528Large%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDgcHJBUrc-qokxn46x2MWeJy6FsHARWZs-xePOg3rc-67LZfa-lykexSWpBj65BR10Brb4NUWvwHGLPnRbvBHKP3IWU15UjJUfIwBXW298UOtTxA2pE7_1FKxGnJ2pOeSF-O1ld7-32k/s400/DSCN1045+%2528Large%2529.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Tofurky Roast </b></div><div class="separator" style="clear: both; text-align: center;"><b>Roasted Root Veggies</b></div><div class="separator" style="clear: both; text-align: center;"><b>Sweet & Spicy Plantains</b></div><div class="separator" style="clear: both; text-align: center;"><b>Steamed Broccoli & Asparagus</b></div><div class="separator" style="clear: both; text-align: center;"><b>Pumpkin Bread Stuffing (Recipe Below. YUM)</b></div><div class="separator" style="clear: both; text-align: center;"><b>Tofurky Gravy</b></div><div class="separator" style="clear: both; text-align: center;"><b>Canned Cranberry Sauce (The best kind)</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;">I love the idea of using pumpkin bread in a stuffing recipe. It adds such richness and flavor to the Thanksgiving meal. I used <a href="http://www.nomeatathlete.com/vegan-pumpkin-bread/">this recipe</a> from the No Meat Athlete for the pumpkin bread. It makes two loaves and I used both loaves in the stuffing. I cut the sugar to one cup for this dish. Make the loaves a few hours ahead of time so they have time to cool. The stuffing is sweet and savory with flavors of apple, sage, and rosemary. Definitely try this for Thanksgiving! It is a winner. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</b></div><div class="separator" style="clear: both; text-align: left;"><b>Pumpkin Bread Stuffing</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1/4 cup Earth Balance Spread</div><div class="separator" style="clear: both; text-align: left;">2 tbsp Olive Oil</div><div class="separator" style="clear: both; text-align: left;">1 cup Leeks, chopped</div><div class="separator" style="clear: both; text-align: left;">1 cup Red Onion, chopped</div><div class="separator" style="clear: both; text-align: left;">1 cup Apple, cored and chopped</div><div class="separator" style="clear: both; text-align: left;">1/2 cup Dried Cranberries</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp Dried Rosemary</div><div class="separator" style="clear: both; text-align: left;">1 tsp Dried Sage</div><div class="separator" style="clear: both; text-align: left;">1 tsp Salt</div><div class="separator" style="clear: both; text-align: left;">1 tsp Dried Thyme</div><div class="separator" style="clear: both; text-align: left;">1 cup White Wine</div><div class="separator" style="clear: both; text-align: left;">11/4 cup Vegetable Broth</div><div class="separator" style="clear: both; text-align: left;">2 Egg Replaces (I used Ener-G)</div><div class="separator" style="clear: both; text-align: left;">2 Loaves Pumpkin Bread, cut into 1" cubes</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Instructions:</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. Preheat oven to 375 degrees F. Heat Earth Balance and olive oil in a frying pan over medium-high heat until melted. Add leeks and onions and cook for 5 minutes. Add apples and spices and cook for another 5 minutes. Add cranberries, wine, and broth and bring to a simmer and cook for 10 minutes. Turn off heat. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2. Combine bread and egg replacers in a large bowl. Add leek mixture and fold together until well combined. Pour stuffing into a greased 9"x1" pan. Cover with foil and cook for 30 minutes. Take foil off and cook for another 20 minutes or until the top is a little crispy looking. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqRf-8s7eWKL08kRj58j4tZfaqWvwQgbVJj6xxtb-KSy8I8NB5vZ4yXGeP3LhySB0AVMmYtU1GeihI4kzSYJ9sp-fvpSHsp23HcEj2oslXLhD1msBb6t4zUZqb-CPMScOZWTwAw0zuCxg/s1600/DSCN1043+%2528Large%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqRf-8s7eWKL08kRj58j4tZfaqWvwQgbVJj6xxtb-KSy8I8NB5vZ4yXGeP3LhySB0AVMmYtU1GeihI4kzSYJ9sp-fvpSHsp23HcEj2oslXLhD1msBb6t4zUZqb-CPMScOZWTwAw0zuCxg/s400/DSCN1043+%2528Large%2529.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div>Farrah Phttp://www.blogger.com/profile/00157307206923897837noreply@blogger.com9tag:blogger.com,1999:blog-9051790441722185603.post-86602991656882467462011-11-14T19:32:00.000-05:002011-11-14T19:32:42.165-05:00Seitan & Peppers And Some Sweetness On The Side<span class="Apple-style-span" style="font-size: large;">Learning how to navigate a whole new culinary world will result in a lot of firsts. First tofu scramble, first bite of tempeh, first flat-hockey puck of a cake because I am still learning the perfect egg-replacer and rising ingredients...</span><div><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: large;">One thing that was put off for a bit was: Seitan. This little devil is a meat substitute made of wheat gluten and is an alternative to soy-based "meats". I know it is a preferred choice for many vegans, but every time I passed in the aisle I just didn't see the allure. That is until one day, I found this:</span></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMwZC4x1_fqu_1ID9AJ8lXqq3YbZvnPnejE0LEuWzIj2gncUewq9bAHXFdKsVl728P9RvOztUyWaUW43Eb2Xx1m_DORk-CR0TdmIZ_uz_aGpTWB7VqMt_QBpjf2raI9f-DL3FPFJKYOo/s1600/DSCN0993+%2528Large%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMwZC4x1_fqu_1ID9AJ8lXqq3YbZvnPnejE0LEuWzIj2gncUewq9bAHXFdKsVl728P9RvOztUyWaUW43Eb2Xx1m_DORk-CR0TdmIZ_uz_aGpTWB7VqMt_QBpjf2raI9f-DL3FPFJKYOo/s320/DSCN0993+%2528Large%2529.JPG" width="320" /></a></div><div style="text-align: center;">GROUND SEITAN</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;">I figured if I stomached all those horrible ground meats all these years, I can definitely do this. So what to do with it? </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;">When in doubt...</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;"> ...put it in a sandwich!</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvTvj8FJ3x0Sahk-05SCHPxDayLRhkNlDs3MJfiAKNOCPO1Kp9UOqMpe4ztDZNmP2sz9JFzYRFmQE3ihpcjihfXxYseHbPDKv03m041kH4ogHFuXgthOYuehpbLhVgppqz5-Sj8OyGjwk/s1600/DSCN0985+%2528Large%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvTvj8FJ3x0Sahk-05SCHPxDayLRhkNlDs3MJfiAKNOCPO1Kp9UOqMpe4ztDZNmP2sz9JFzYRFmQE3ihpcjihfXxYseHbPDKv03m041kH4ogHFuXgthOYuehpbLhVgppqz5-Sj8OyGjwk/s320/DSCN0985+%2528Large%2529.JPG" width="320" /></a></div><div style="text-align: center;">Seitan & Peppers Sandwich with Daiya Mozzarella</div><div><br />
</div><div><span class="Apple-style-span" style="font-size: large;">I spiced the seitan with a little garlic powder, red pepper flakes, and oregano and heated it. Grabbed a perfect Italian roll, put on the seitan, and topped it with caramelized onions, sauteed red bell pepper, pepperoncini, and Daiya Mozzarella. A little ketchup on the side, just in case. <b>And this was a happy sandwich!</b></span></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5JZpxiUNG9uSUx_bgcpEtqi0M1KHfNng16BbVe8rmHzFsV9PSJf-rsKmBZQgZi0Lx_mlGk2MmUwIB1FokYS-odfsXuyoVOtoSmd0OHYQ-3iV4LQ7lIl5ekD4bkkftteFh0qh3gI_VBBU/s1600/DSCN0991+%2528Large%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5JZpxiUNG9uSUx_bgcpEtqi0M1KHfNng16BbVe8rmHzFsV9PSJf-rsKmBZQgZi0Lx_mlGk2MmUwIB1FokYS-odfsXuyoVOtoSmd0OHYQ-3iV4LQ7lIl5ekD4bkkftteFh0qh3gI_VBBU/s320/DSCN0991+%2528Large%2529.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">I am no longer a seitan virgin. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;">Now, we should always have room for a little sweetness in our lives. This cake isn't too sweet but the orange glaze gave it such a nice citrus-y smile. This will make a nice finish to that Thanksgiving dinner coming up!</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-size: large;">Almond Cake With Orange Glaze</span></b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">21/2 cups All-Purpose Flour</div><div class="separator" style="clear: both; text-align: left;">1 cup Whole Wheat Flour</div><div class="separator" style="clear: both; text-align: left;">1/2 cup Almond Meal, (ground almonds)</div><div class="separator" style="clear: both; text-align: left;">1 cup Sugar</div><div class="separator" style="clear: both; text-align: left;">1 tsp Salt</div><div class="separator" style="clear: both; text-align: left;">1 tsp Cinnamon</div><div class="separator" style="clear: both; text-align: left;">2 tsp Baking Soda</div><div class="separator" style="clear: both; text-align: left;">2 tsp Almond Extract</div><div class="separator" style="clear: both; text-align: left;">1 cup Almond Milk</div><div class="separator" style="clear: both; text-align: left;">1/3 cup Canola Oil</div><div class="separator" style="clear: both; text-align: left;">1/3 cup Unsweetened Applesauce</div><div class="separator" style="clear: both; text-align: left;">2 tbsp Apple Cider Vinegar</div><div class="separator" style="clear: both; text-align: left;">1 cup Water</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>For Glaze:</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 cups Sifted Confectioner's Sugar</div><div class="separator" style="clear: both; text-align: left;">2 tsp Orange Extract</div><div class="separator" style="clear: both; text-align: left;">3 drops red food coloring </div><div class="separator" style="clear: both; text-align: left;">2 drops yellow food coloring</div><div class="separator" style="clear: both; text-align: left;">Almond Milk</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">1. Preheat oven to 350 degrees, F. Grease a bundt pan. (Could use a 9x13 pan also) Combine flours, almond meal, sugar, salt, cinnamon, and baking soda in a large bowl and whisk together until combined.</div><div class="separator" style="clear: both; text-align: left;">2. In a medium bowl whisk together all of the other ingredients until well combined. Add wet ingredients to dry ingredients and mix until well combined. </div><div class="separator" style="clear: both; text-align: left;">3. Pour batter into prepared pan and bake for 45-55 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack. </div><div class="separator" style="clear: both; text-align: left;">4. To make glaze put confectioner's sugar, food coloring, and extract in the bowl of stand-up mixer OR be prepared to use a hand mixer. Add almond milk, SLOWLY in TABLESPOON increments while mixing, to achieve the silky, glaze. </div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-size: large;">My glaze was on the thin side and the cake resembled a large glazed doughnut, and I didn't really see anything wrong with a large glazed doughnut. :)</span></b></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Farrah Phttp://www.blogger.com/profile/00157307206923897837noreply@blogger.com9tag:blogger.com,1999:blog-9051790441722185603.post-21581232768351065532011-11-13T21:02:00.000-05:002011-11-13T21:02:00.452-05:00Vegan Lahmajoun--It's like a pizza!<span class="Apple-style-span" style="font-size: large;">Cooking and food were as much a part of my growing up as cartoons and board games were. My mother and I lived with my grandparents. The kitchen was always warm from a pre-heated oven and the light was always on. Often I sat in the corner, with a bucket, peeling potatoes; earning my kitchen cred. </span><div><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: large;">My Italian grandmother cooked a mixture of American fare and Italian specialties. Things like macaroni & cheese, lasagna, pot roast, and fried flounder were weekly meals. On the weekend, my grandfather often took over the cooking. He had a flair for the exotic. I remember when he got his first Le Creuset flame-colored dutch oven. He took it out of the box and held it up like Mr. Parker held up the leg lamp in A Christmas Story! My grandfather cooked in clay pots, tangines, cast iron--anything Julia Child, Jeff Smith, or Martin Yan suggested. (We were a big PBS house.) </span></div><div><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: large;">My mother brought to the table southern specialties that she learned to cook while going to college in South Carolina. Fried chicken, grits, and cornbread. Saturday mornings I would awake to the perfume of fried eggs and bacon with a side of buttery grits. It is a miracle I don't have high cholesterol!</span></div><div><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: large;">When I started cooking on my own, it was no surprise that I started to experiment with various cuisines. I love learning about different cultures and their food traditions. </span></div><div><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: large;">Middle Eastern food is one of my favorites. A few years ago a friend introduced me to a little Armenian shop in New Jersey that specialized in one thing. Lahmajoun or Lahm Ajun--it is like a pizza. You can read a little more about them <a href="http://en.wikipedia.org/wiki/Lahmacun">HERE</a> </span></div><div><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: large;">My first bite I was hooked. A much thinner crust than standard pizza; there is no cheese on a lahmajoun. They are usually made with ground lamb and are spiced with the traditional Middle Eastern flavors of cumin, cinnamon, and parsley. To veganize my lahmajoun, I used TVP and they came out wonderful. These make a nice light lunch, or snack. </span></div><div><br />
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</div><div><b><u><span class="Apple-style-span" style="font-size: large;">Vegan Lahmajoun</span></u></b></div><div>** Going to need about 2 hours for the dough to rise</div><div>Makes 16 </div><div><b><br />
</b></div><div><b>For the crust</b></div><div><br />
</div><div>1 tsp Active Dry Yeast</div><div>1/2 cup Warm Water</div><div>1 cup Cornmeal</div><div>3/4 cup boiling water</div><div>1/2 tsp sugar</div><div>2 cups AP Flour</div><div>1 tsp Salt</div><div>1 tbsp Olive Oil</div><div><br />
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</div><div><b>For the filling:</b></div><div><br />
</div><div>2 cups TVP granules </div><div>1 3/4 cups Boiling Water</div><div>2 Tbs Olive Oil</div><div>3/4 cup Pine Nuts, toasted</div><div>1 cup Onion, diced</div><div>2 Garlic Cloves, smashed </div><div>1 cup Roma Tomatoes, seeded and diced</div><div>1 cup Red Bell Pepper, diced</div><div>1/2 cup Flat-Leaf Parsley, chopped finely</div><div>1/4 cup Cilantro, chopped finely</div><div>2 tsp Ground Cumin</div><div>11/2 tsp Ground Cinnamon</div><div>1 tsp Allspice</div><div>11/2 tsp Salt</div><div>1/2 tsp Red Pepper Flakes</div><div><br />
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</div><div>1. In a small bowl add the 1/2 cup of warm water and sprinkle yeast over and leave aside. In a medium bowl, combine the cornmeal and boiling water, mix well and leave aside. </div><div><br />
</div><div>2. In a large bowl, add the flour, sugar, and salt and mix. Make a well and pour in the yeast mixture and olive oil and mix together. Add the cornmeal mixture, mixing with your hands if it gets too hard with a spoon. (This is a get dirty type of recipe) </div><div><br />
</div><div>3. On a lightly floured board, turn dough out and start kneeding. Kneed for about 10-15 minutes. Dough will become smooth and pretty. Shape into a ball, and put in a lightly oiled bowl and cover with a damp towel. Leave aside for about 2 hours to rise. </div><div><br />
</div><div>(AFTER TWO HOURS)</div><div><br />
</div><div>4. In a large bowl, re-hydrate the TVP with the boiling water and mix and leave aside. Pre-heat oven to 450 degrees F. </div><div>5. Heat olive oil and cook onions until translucent, about 10-12 minutes. Add garlic and cook for another 3 minutes. Add the onions, garlic, and oil to the bowl with the TVP. </div><div>6. Add the pine nuts, tomato, pepper, parsley, cilantro, and spices to the bowl with the TVP and fold everything together and leave aside. </div><div>7. Turn the dough out on to a floured board and cut into 16 equal pieces. Roll the 16 pieces into round balls and then roll each ball into a little pizza crust, no more than 1/8" thick. Place the crusts on a greased cookie sheet. Spoon filling onto each crust, getting all the way to the edges. I usually use my fingers to lightly press the filling into the dough, and move all the goodness to the edges. </div><div>8. Cook for about 10 minutes. Serve right out of the oven! These keep well in the fridge. Great party treat! </div><div><br />
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</div>Farrah Phttp://www.blogger.com/profile/00157307206923897837noreply@blogger.com5tag:blogger.com,1999:blog-9051790441722185603.post-6010520556085219672011-11-08T20:37:00.000-05:002011-11-08T20:37:31.603-05:00Don't Be Afraid Of The Leftovers...(Dinner on the table in 15 minutes!)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimN9e7m7gh97uYc31qE7RFeTGiEyVw_qrtCtUGqXkXrSX2ia9vZG0E6mK5XAub4XADIv435fX2a43tGCuT1S_be3_Q4C6zql8pVe3c4Fwv1-Sm-Wy12bw1F4DU1JGl02e4MzP2UQx25FY/s1600/GoEnglish_com_AgainstTheClock.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimN9e7m7gh97uYc31qE7RFeTGiEyVw_qrtCtUGqXkXrSX2ia9vZG0E6mK5XAub4XADIv435fX2a43tGCuT1S_be3_Q4C6zql8pVe3c4Fwv1-Sm-Wy12bw1F4DU1JGl02e4MzP2UQx25FY/s200/GoEnglish_com_AgainstTheClock.gif" width="175" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Gb_KnG3Yy6P4lNefimuIqwQA5AO56j3VoeWAcPFlcxB4FRXDqn-zlYUIlq1wKuGE-10zOOVqTMzKEgTY8tbzDMSbfulhds6bvPHWK9SODcJtL17cxWKvN9huSleQqjvDTdvk0ra3-8U/s1600/imagesCABTZR96.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Gb_KnG3Yy6P4lNefimuIqwQA5AO56j3VoeWAcPFlcxB4FRXDqn-zlYUIlq1wKuGE-10zOOVqTMzKEgTY8tbzDMSbfulhds6bvPHWK9SODcJtL17cxWKvN9huSleQqjvDTdvk0ra3-8U/s200/imagesCABTZR96.jpg" width="160" /></a></div><span class="Apple-style-span" style="font-size: large;"><br />
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<span class="Apple-style-span" style="font-size: large;">I don't know about you but this Fall Back thing has me all out of whack! It gets dark so early now, I just want to go home, curl up and go to sleep. But then hubs would starve, my piano would feel lonely, my Nanowrimo would go unwritten, and you wouldn't have anything to read (Ha!). </span><br />
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<span class="Apple-style-span" style="font-size: large;">This Sunday that just passed--Oh you know! The one where the NY Giants rocked an awesome win against the Pats! GO ELI MANNING! </span><br />
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<span class="Apple-style-span" style="font-size: large;">I made a scrumptious dinner of recipes from Bryant Terry's Vegan Soul Kitchen as well as a little Gardein Pulled Pork. Really, it was Ahhh-mazing! </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDngDtcEli_uL5c7l2DrXGkPcp-JqbmaObr0LJzIM0zTYQil_aBYFuaQZvWmERHugUGW5vP120hGbV8hcDPrqP67VZvPloggvreEme8ILBuodGhK1DcEIssTU5q0WvUHt0zlvz6aqveBw/s1600/VSK+and+Gardein+Pulled+Pork+%2528Large%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDngDtcEli_uL5c7l2DrXGkPcp-JqbmaObr0LJzIM0zTYQil_aBYFuaQZvWmERHugUGW5vP120hGbV8hcDPrqP67VZvPloggvreEme8ILBuodGhK1DcEIssTU5q0WvUHt0zlvz6aqveBw/s640/VSK+and+Gardein+Pulled+Pork+%2528Large%2529.jpg" width="640" /></a></div><div style="text-align: center;">VSK Baked BBQ Black-Eyed Peas</div><div style="text-align: center;">VSK Spicy Smothered Green Cabbage</div><div style="text-align: center;">VSK Sweet Cornmeal-Coconut Butter Drop Biscuits </div><div style="text-align: center;">Gardein Pulled Pork</div><div style="text-align: center;"><br />
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</div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: large;">Tonight, however, not too much time to cook and we were really hungry. I made this pretty, simple,plate from leftovers in fifteen minutes! </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Jvs4RRgATIm3QUSwEzM_E7lQ3N8ECuoW4C0gfJAbymc5l92YhhcgBxjTIDyU_4jOs_UJaARexO-LciKslMZP_Gzxh6EfcRPgFDJU12lKEXCBAfO5SuwkyRfsvKJrEyM1-8_Iz2XdYSg/s1600/Pretty+Dinner+%2528Large%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Jvs4RRgATIm3QUSwEzM_E7lQ3N8ECuoW4C0gfJAbymc5l92YhhcgBxjTIDyU_4jOs_UJaARexO-LciKslMZP_Gzxh6EfcRPgFDJU12lKEXCBAfO5SuwkyRfsvKJrEyM1-8_Iz2XdYSg/s640/Pretty+Dinner+%2528Large%2529.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Leftover Roasted Ambercup Squash*</div><div class="separator" style="clear: both; text-align: center;">Leftover VSK Cabbage</div><div class="separator" style="clear: both; text-align: center;">Leftover Portabello Mushrooms</div><div class="separator" style="clear: both; text-align: center;">Couscous </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: large;">I know a lot of people that don't like leftover food. But if you are a busy person or just too tired to cook remember...</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: large;"> ...leftovers are your friends. :)</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Farrah Phttp://www.blogger.com/profile/00157307206923897837noreply@blogger.com1tag:blogger.com,1999:blog-9051790441722185603.post-79648342052568433272011-11-07T20:33:00.000-05:002011-11-07T20:33:55.173-05:00Adopt A Turkey--You Will Be Glad You Did But Read This Too...<span class="Apple-style-span" style="font-size: large;">When I was a young lass, there was a group of girls I hung out with every day. At one of our sleepovers, they decided to watch a Benji movie. You remember Benji? That adorable mixed-breed who always found a way to save the day, but often found himself in sticky situations.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZL1P2Lt6s4nM4NUVlV72uw8BlCRmBDcz-oLC4jAF6nnmayTgxnGDt6ZoUwV_vIyrbYT2RwY_5jCMdYeyNQOvxwpbo8rPN90v_0xoh6Jhqu258bT_aUhb2Ep9x03-ueODzQA2_TxBsI1Q/s1600/benji1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZL1P2Lt6s4nM4NUVlV72uw8BlCRmBDcz-oLC4jAF6nnmayTgxnGDt6ZoUwV_vIyrbYT2RwY_5jCMdYeyNQOvxwpbo8rPN90v_0xoh6Jhqu258bT_aUhb2Ep9x03-ueODzQA2_TxBsI1Q/s320/benji1.jpg" width="235" /></a></div><span class="Apple-style-span" style="font-size: large;">I loved Benji, but I <b><u>hated</u></b> those movies. I would cry uncontrollably! Between the sad music, the doggy eyes, and the nail-biting scenes of Benji possibly being mauled by a large animal, I was a mess! The happy ending did nothing to cure my sadness and I would be in for a good cry long after the movie ended. (Much to the amusement of my friends.)</span><br />
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<span class="Apple-style-span" style="font-size: large;">Even to this day, we still get together and laugh about my emotional attachment of that dog twenty-five years later!</span><br />
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<span class="Apple-style-span" style="font-size: large;">I have a soft spot for animals, clearly I always have. Looking back on my non-vegan life, I truly don't know how I didn't make the decision sooner to go vegan. I can't watch ASPCA commercials without getting choked up and photos of animal abuse make me so angry.</span><br />
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<span class="Apple-style-span" style="font-size: large;">Although I cannot make up for all the years of eating meat, dairy, and all animal products. I can start making a difference <b><u>now.</u></b></span><br />
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<span class="Apple-style-span" style="font-size: large;">Since the hubs and I became vegan on September 1st, we have seen the world in a different light. Maybe it was the push we needed to go forth in life with more purpose. </span><br />
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<span class="Apple-style-span" style="font-size: large;">This year, instead of cooking a turkey, we adopted one through <a href="http://www.adoptaturkey.org/aat/adopt/sponsor.html">Farm Sanctuary's Adopt A Turkey Project</a>. </span><br />
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<span class="Apple-style-span" style="font-size: large;">Her name is Antoinette and she is a feisty one, being quoted, "Let Them Eat Squash!" That is my type of gal!</span><br />
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<span class="Apple-style-span" style="font-size: large;">You can adopt a turkey also. Even if you are not vegan, you can still contribute to the wonderful organization that Farm Sanctuary is. </span><br />
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<span class="Apple-style-span" style="font-size: large;">Recently, on Facebook there has been heated discussions between my vegan friends and non-vegan friends. Debate is good, and healthy. I remember when I was a non-vegan and a friend would tell me they were going veggie, I rolled my eyes, and thought the same thing people think of me now:</span><br />
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<span class="Apple-style-span" style="font-size: large;">What the hell am I going to cook for this person? </span><br />
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<span class="Apple-style-span" style="font-size: large;">But having sat on both sides of the fence, I see where I was wrong. </span><br />
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<span class="Apple-style-span" style="font-size: large;">Veganism is not a cult, or exclusive club, or extreme diet. It is about compassion. Compassion for creatures that don't have a voice. Compassion for the planet. Compassion for one another. Living in harmony with what is around us. And isn't that what we all want? Couldn't we all use a little peace? </span><br />
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<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/kg8rlSi5MlA?feature=player_embedded' frameborder='0'></iframe></div><div style="text-align: center;">Give Peace A Chance by John Lennon</div>Farrah Phttp://www.blogger.com/profile/00157307206923897837noreply@blogger.com3tag:blogger.com,1999:blog-9051790441722185603.post-80650827875973418382011-11-05T20:22:00.000-04:002011-11-05T20:22:34.319-04:00Cooking With Friends No Matter How Far Away They Are...<span class="Apple-style-span" style="font-size: large;">The Goodreads Gals and I were at it again this weekend! I love that we all cook "together" even though we are in different states, and some different countries. </span><br />
<span class="Apple-style-span" style="font-size: large;">This time we decided to try some recipes from Bryant Terry's <a href="http://www.amazon.com/Vegan-Soul-Kitchen-Creative-African-American/dp/0738212288/ref=sr_1_1?ie=UTF8&qid=1320536836&sr=8-1">Vegan Soul Kitchen</a>. </span><br />
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<span class="Apple-style-span" style="font-size: large;">As soon as I looked at this cookbook, I fell in love with it. Not only are there delicious, healthy recipes from African-American cuisine but the books reads like a memoir and offers soundtrack suggestions for each recipe. (because 7000 songs on my iPod is never enough!)</span><br />
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<span class="Apple-style-span" style="font-size: large;">Wanting to try just about every recipe in the book, I limited it to three tonight:</span><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><b>Cajun-Creole Spiced Tempeh Pieces with Creamy Grits</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><b>Sweet Coconut-Ginger Creamed Corn</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><b>Sweet Cornmeal-Coconut Butter Drop Biscuits</b></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">This was a beautiful, soul-hugging meal that made two very happy vegans! I love anything having to do with grits and since becoming vegan one of my favorite foods is tempeh. The grits were uber creamy and the tempeh was crispy and spicy. The combination was something I will be craving often!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">The creamed corn, was pretty. It had a pinkish hue from the red onions, and was sweet. It made me smile. Keep this recipe in mind folks for the upcoming holidays! Vegans and Non-Vegan alike will LOVE this side dish. </span></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: x-large;">Now...let's talk about these biscuits for a minute:</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb-P1QDcWArKzPNJtLMxeRLyV_RNH0gFm5bRY1SVZi3yJn_exNq45Mu1MKd9ujRO9Ada2a-oPtYwszOZGmLSuX-pF3_q-MWSTjzEq1AhCGTLeQ_yg9Vx-VxD3JtAtugWEPMHquBkBrlu0/s1600/Vegan+Soul+Kitchen+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="411" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb-P1QDcWArKzPNJtLMxeRLyV_RNH0gFm5bRY1SVZi3yJn_exNq45Mu1MKd9ujRO9Ada2a-oPtYwszOZGmLSuX-pF3_q-MWSTjzEq1AhCGTLeQ_yg9Vx-VxD3JtAtugWEPMHquBkBrlu0/s640/Vegan+Soul+Kitchen+5.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><b>Can I just say...</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><b> ...I cannot wait to have these for breakfast tomorrow!</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">The name alone--sweet cornmeal-coconut butter drop biscuits--makes me giddy but tasting these delicious little love drops...OMG! </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">As soon as I took one bite, I started seeing these bad boys at every holiday party, breakfast brunch, light lunch, pot luck, you name it. They are sweet, cinnamon-y, goodness that pairs so well with spicy, savory dishes or the fig jam and cinnamon coffee I am going to have them with tomorrow. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">I am excited to make more recipes, but even more thrilling...I can't wait until his new book: <a href="http://www.amazon.com/Inspired-Vegan-Seasonal-Ingredients-Mouthwatering/dp/0738213756/ref=sr_1_1?s=books&ie=UTF8&qid=1320537979&sr=1-1">The Inspired Vegan</a> comes out!</span><br />
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<span class="Apple-style-span" style="font-size: large;">Check out <a href="http://plentysweetenough.blogspot.com/2011/11/spicy-smothered-green-cabbage.html?showComment=1320536354011#c61694197679624510">Plenty Sweet Enough</a> for another delicious creation!</span><br />
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</span></div>Farrah Phttp://www.blogger.com/profile/00157307206923897837noreply@blogger.com3tag:blogger.com,1999:blog-9051790441722185603.post-7836681346790501992011-11-04T20:20:00.000-04:002011-11-04T20:20:51.222-04:00Vegan Kabocha Squash Curry with a little help from Trader Joes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiGdDi82bONWp0v_KHzYkgNYN3No5MfYJ6xvFvVAZoa74hcqPQmRGxg9kqQlz6qMeh9fC3xI4k3VVjnFctv2Gl_XZKYGVS4FW1YMBh7OSEBeJosaEY_n1m4IMCAYkMCDVg3YK1w83d4eU/s1600/ING-kabocha-squash-3_sql.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiGdDi82bONWp0v_KHzYkgNYN3No5MfYJ6xvFvVAZoa74hcqPQmRGxg9kqQlz6qMeh9fC3xI4k3VVjnFctv2Gl_XZKYGVS4FW1YMBh7OSEBeJosaEY_n1m4IMCAYkMCDVg3YK1w83d4eU/s320/ING-kabocha-squash-3_sql.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;">Hubs has a thing for squash. Whether it be Summer, Autumn, or Winter types, his eyes light up at those round or oblong, hard-skinned vegetables. We were the couple you saw leaving the local U-Pick-It farm this summer with ten pounds of yellow squash and zucchini in our trunk. And last week when we popped into Whole Foods for some goods--like a kid to a giant chocolate bar--he ran over to the orange and green orbs and picked out a kabocha squashed, exclaiming, "I don't know what it is but we should eat it!"</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;">Kabocha squash, according to <a href="http://en.wikipedia.org/wiki/Kabocha">Wikipedia</a>, is revered by some cultures as an aphrodisiac...yet another vegan substitute. Who needs oysters? </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;">It looks like a green pumpkin and when cut open resembles one with orange flesh and larger white seeds. The skin is TOUGH so caution when cutting. I enforced the YOU WANTED IT YOU CUT IT rule with this one and let hubs chop it. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;">So what to do with it after I roasted it in the standard fashion, aka, 400 deg F for 40 minutes? </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;"> WELL...make CURRY of course! </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;">Now sidebar here...I love to cook but I am also a foodie. I love fun, ingredients and when I see something I want to to try...I buy it..even if it is in a jar:</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6eP3Nqnw-oAFnUlhyoRlDJmanADxH5HTCT21TvY4pKcNVpzwydZs7gyNfQTpBO8ZMprS7pPt18XGbAqGhyutWaQy9DZdlk-s48pfyX9SDf4ke26eYyCcGM16Y-jZA2zwhbxqp4A8YqrM/s1600/DSCN0963+%2528Large%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6eP3Nqnw-oAFnUlhyoRlDJmanADxH5HTCT21TvY4pKcNVpzwydZs7gyNfQTpBO8ZMprS7pPt18XGbAqGhyutWaQy9DZdlk-s48pfyX9SDf4ke26eYyCcGM16Y-jZA2zwhbxqp4A8YqrM/s320/DSCN0963+%2528Large%2529.JPG" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-size: large;">So with the vegan Viagra vegetable, or Kabocha Squash, <b>(NOTE: this statement is not approved or tested by the FDA. I have NO idea if Kabocha Squash will help your love life.)</b></span><br />
<span class="Apple-style-span" style="font-size: large;"><br />
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<span class="Apple-style-span" style="font-size: large;">I made...</span><br />
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<b><span class="Apple-style-span" style="font-size: large;">Kabocha Squash Curry</span></b><br />
<b>Makes 6-8 servings</b><br />
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<b>Ingredients:</b><br />
<br />
1 cup Onions, diced<br />
1/2 cup Shallots, diced<br />
4 cloves Garlic, smashed and minced<br />
Kabocha Squash, 2 lbs COOKED (see roasting method above) and chopped into 1" chunks<br />
2 cups Chicpeas, cooked and drained<br />
1 Jar Trader Joe's Thai Green Curry Simmer Sauce<br />
1 13.5 oz Can of Coconut Milk<br />
1 tbsp Fresh Ginger, minced<br />
1 tbsp Curry Powder<br />
1 tsp Salt<br />
2 tsp Turmeric<br />
2 cups, Cherry Tomatoes<br />
2 tbsp, Shelled Hemp Seeds<br />
2 tbsp, Tomato Paste<br />
11/2 cups water<br />
<br />
<b>Instructions;</b><br />
<br />
1. Heat a large dutch oven over medium-high heat and cook onion and shallots until soft about 8-10 minutes. Add garlic and ginger and cook for another 2 minutes. Add curry powder, turmeric, salt and tomato paste and stir cooking for 2 minutes.<br />
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2. Add hemp seeds, chickpeas, and stir until all mixed then add squash and mix again.<br />
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3. Add Thai sauce, coconut milk and stir until all incorporated. Add tomatoes and water, mixing again. Bring to a boil then turn heat to low and simmer for 35 minutes. Serve over a brown basmati rice. <b>mmmm</b>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_tWLexwjYOG3gtTxIK4_z6nwV0sUydag50HN8Gr17xy-RfWiebtj4ntmKR2oblJ5ED9Cm6T1tpAvZ9J2lBc4tSJbVpij-bEytqfYxltaxJftL1FP27o90rOAKwbYE02LhSCDXHuVSpqQ/s1600/Picture+737+%2528Large%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_tWLexwjYOG3gtTxIK4_z6nwV0sUydag50HN8Gr17xy-RfWiebtj4ntmKR2oblJ5ED9Cm6T1tpAvZ9J2lBc4tSJbVpij-bEytqfYxltaxJftL1FP27o90rOAKwbYE02LhSCDXHuVSpqQ/s320/Picture+737+%2528Large%2529.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: large;"><b>From pot to plate this makes a soul warming, happy vegan! The squash had a sweet, nutty flavor almost like a roasted chestnut. I could really eat this everyday! </b></span></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/AVvXsEh2Xvllg9xMYMz14tgjcopEbvDSlsyxoXvDR6bT3c-OqZd4BHXMncoW78rmaHtSk8Fq6q0pj_30ha64Jhad6KnROxr6JrttQQPZFoyVYZoi4aUQbco2XlygECPICvbUjqjVusydr474F34/s1600/Picture+738+%2528Large%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Xvllg9xMYMz14tgjcopEbvDSlsyxoXvDR6bT3c-OqZd4BHXMncoW78rmaHtSk8Fq6q0pj_30ha64Jhad6KnROxr6JrttQQPZFoyVYZoi4aUQbco2XlygECPICvbUjqjVusydr474F34/s320/Picture+738+%2528Large%2529.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Farrah Phttp://www.blogger.com/profile/00157307206923897837noreply@blogger.com3