- cameo apples
Friday, August 6, 2010
Thursday, July 29, 2010
- 1 whole-wheat pie crust (I used Wholly Wholesome brand)
- 4 tbsp. evoo
- 1 pound spinach, asparagus, or broccoli
- 1 cup walnuts
- 3 cloves of garlic
- 1.5 cups cooked, or one can, great northern beans
- 2 tbsp. cornstarch
- 3/4 tsp. salt
- 1/4 tsp. ground nutmeg
- thyme, fennel, anise, and oregano sprinkled generously to your liking
- several pinches of freshly ground black pepper
- 1/2 cup plain whole wheat bread crumbs, divided in half
- slices of tomato, enough to cover top of quiche
- Thaw your pie crust if you bought frozen. Cook your vegetable of choice until just soft.
- Meanwhile, put walnuts, nutmeg, salt, and pepper in a food processor. Pulse into crumbs, leaving no whole walnuts left.
- Cool vegetables in a shallow bowl.
- Sauté cloves of garlic in 1 tbsp. of the evoo, being careful not to burn it, for about 3 minutes.
- Transfer to vegetables and let cool for a few minutes
- When vegetables are no longer steaming, add them to the food processor. Process and scrape down the sides.
- Add beans and puree until relatively smooth. Add cornstarch and pulse until thoroughly combined.
- Transfer mixture to a bowl, cover, and refrigerate for at least 45 minutes.
- Preheat the oven to 350 degrees. Spoon filling into the pie crust and smooth out evenly. Sprinkle top with half of the bread crumbs, and drizzle with about 1 tbsp. of evoo. Place tomato slices on top of bread crumbs. Sprinkle with remaining bread crumbs, some freshly ground black pepper, a few pinches of salt, and drizzle another tbsp. of evoo over the top.
- Bake for 45 minutes, cool for 20.
- Slice, serve warm and enjoy! :)
- 2 tbsp. EVOO
- 2 slices of Ezekiel 4:9 bread (or any hearty sprouted or whole-wheat bread)
- 1/4 package of tempeh, sliced into 1/2-inch strips
- 1/4-inch thick slice of vegan cheese (I used Follow Your Heart Monterey-Jack)
- slice of a large tomato
- small handful of baby spinach greens
- In a small skillet, sauté the tempeh slices in a tablespoon of the olive oil over medium heat.
- Once they are crisp, place them on a piece of bread. Next, layer the cheese, the tomato, and then the lettuce. Put the other piece of bread on top.
- If you have a panini press, use it for this part. Add another tablespoon of evoo to the skillet and place in the sandwich. Cook for a few minutes and then carefully flip, adding another little bit of evoo to the pan before flipping. Be sure to be pressing the sandwich down often, to mimic a panini press. Cook sandwich to desired crispness, or until the cheese begins to melt.
- Enjoy! :)
Wednesday, July 28, 2010
Tuesday, July 27, 2010
Monday, July 26, 2010
- 3/4 cup soy milk
- 1/2 tsp. apple cider vinegar
- 1 cup + 2 tbsp. natural, unsweetened applesauce
- 1/2 cup NuStevia powder Baking Blend (or brown sugar, if you must)
- 1.5 cups whole wheat flour
- 3/4 cup old-fashioned oats
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. sea salt
- 1/2 cup raisins
- half of one apple, chopped into quarter-inch dice
- Preheat the oven to 350 degrees F. Lightly grease a 12-cup nonstick muffin tin.
- In a large bowl, whisk together the soy milk and apple cider vinegar; let sit for 1 minute to curdle.
- Add all of the applesauce and NuStevia powder; whisk to completely incorporate.
- In a separate, smaller bowl, combine the flour, oats, baking powder, baking soda, spices, and salt.
- Fold the dry ingredients into the wet; do NOT overmix! Fold in the raisins and chopped apple.
- Use an ice-cream scoop to scoop the batter into the muffin cups.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to complete cooling. Serve warm or room-temperature with apple butter or Earth Balance. Or, if you're feeling spicy, use both!
- Enjoy :)
Sunday, July 25, 2010
- Whisk together the milk, flour, vanilla, maple syrup, and cinnamon in a shallow bowl.
- Prepare a large non-stick skillet by spraying a thin layer of canola oil. Heat it up over medium-high heat.
- When pan and oil are hot, dip toast slices in bowl, making sure both sides are completely soaked. Try to fit as many as you can in the pan, making them in batches if necessary.
- Watch and listen carefully, being sure to flip every minute or so, spraying the pan in-between flips.
- Cook to desired crispness and serve warm.
Wednesday, July 21, 2010
- 2 ripe mangoes, peeled and cut
- 1.5 c. vanilla soy yogurt
- 1/2 c. vanilla soy milk
- 4 ice cubes
- Put the mangoes and yogurt in a blender; combine until smooth.
- Add soymilk and cubes; puree.
- Serve immediately, and garnish with a mint leaf if you like.
- Slurp and enjoy! :)
- 10-12 fresh figs
- 1 c. + 2 T. applesauce
- 1 T. vanilla
- 1/4 c. vegetable oil
- 1/2 c. NuStevia powder Baking Blend
- 2 c. whole-wheat flour
- 1/2 t. baking powder
- 1/4 t. baking soda
- Slice off the tips of the figs and halve them. Place in a large bowl and mash them with the skins on.
- Stir in applesauce, vanilla, oil, and sugar.
- Mix flour, baking powder, and baking soda in a separate bowl. Stir into wet ingredients until well-mixed.
- Pour into a greased loaf pan, or if you like, in a muffin tin!
- Bake at 350 degrees F for 45 to 55 minutes.
Tuesday, July 20, 2010
Wake up to a delicious new smoothie!
Monday, July 19, 2010
- 1 16-ounce block firm tofu
- 3 cloves garlic, peeled and sliced thin (1-1/2 tablespoons)
- 3 tablespoons diced red bell pepper
- 2 tablespoons olive oil
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup sliced green onions, scallions, chives, or 1/2 cup minced onion
- 2 teaspoons soy sauce
- Drain the tofu and crumble it.
- Sauté the garlic and diced pepper with the olive oil in a medium sauté pan on medium heat, for about 2 minutes.
- Stir in the crumbled tofu first, then add turmeric, salt, pepper, green onions (scallions, chives, or onions), and soy sauce.
- Cook the tofu for 3 more minutes, stirring occasionally.
Sunday, July 18, 2010
Saturday, July 17, 2010
- 2 c. quick-cooking oats
- 1/2 c. whole-wheat pastry flour
- 1 t. salt
- 1/4 c. raisins
- 1/4 c. vegan chocolate chips
- 1/2 c. nut butter
- 1/4 c. maple syrup
- 1/4 c. granular sweetener (she used NuNaturals Stevia Baking Blend, which happens to be my favorite!)
- 2 T. ground flax seed + 6 T. water
- Preheat oven to 375 degrees F. Combine flax and water. Set aside. Combine all dry ingredients in mixing bowl.
- Stir in raisins and chcolate chips. In separate bowl, combine syrup, sweetener and nut butter and mix until smooth. Combine nut butter mixture with flax/water mixture.
- Add wet to dry ingredients and mix well.
- The mixture will seem very dry, but just keep stirring.
- Press the mixture into an 8 x 8 pan sprayed with non-stick cooking spray, or greased with Earth Balance.
- Bake for 15 minutes.
- Allow pan to cool slightly, then cut into bars and transfer to a cooling rack.
Friday, July 16, 2010
In one scene, they showed a slaughterhouse where they were slitting throats and dividing beef parts, and I found myself angrily blurting out, "What makes them think they can just cut up something that walks around?". Seriously. What gives humans the right? We're not created to kill things bigger than us. Poor cows are so freaking cute and even hold grudges..why the fuck is it okay to stuff them in a house, powerfeed them, and then send them down an assembly line to be chopped up? They're animals! Animals walk, have relationships, have babies, and it makes them happy. Just because they don't speak our language doesn't give anyone the right to chop them up and package them with a picture of a happy cartoon cow.
As was said in the novel A Separate Peace, "It seemed clear that wars were not made by generations and their special stupidities, but instead by something ignorant in the human heart." Humans are ignorant. Not only is meat and dairy shitty for you, it comes from an animal. If all pigs spoke English and had college degrees and we were the ones oinking, they might be eating us.