tag:blogger.com,1999:blog-8224376211768226302024-03-12T18:21:55.188-04:00.. and it's vegan.Delicious food that just so happens to be vegan.Amandahhttp://www.blogger.com/profile/02026141742281336331noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-822437621176822630.post-11549518749467666562016-11-27T13:05:00.000-05:002016-11-27T13:08:55.731-05:00I'm Back!!It makes me <b>so happy</b> that people still find and use the recipes on this blog!<br />
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I am back, and it's "legit" this time! Check out:<br />
<a href="http://www.theshiftwellness.com/">http://www.theSHIFTwellness.com</a><br />
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In the years since I've posted, I've become a certified health coach, have built menus for local eateries in Philadelphia, and am now a full-time fitness instructor. My boyfriend and I host charity retreats at farm sanctuaries, and most importantly? I couldn't be happier.<br />
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I just started it out, but would love for you to follow me over! Expect updates all. the. time. Missed you guys! Can't wait to see and hear what you have been up to :)<br />
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Follow me on Instagram: @PandahAmandah<br />
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<br />Amandahhttp://www.blogger.com/profile/02026141742281336331noreply@blogger.com0tag:blogger.com,1999:blog-822437621176822630.post-57075318451220738482011-10-27T14:09:00.001-04:002011-11-08T17:09:52.904-05:00Juice Cleanse!I realize that I have not updated this blog in quite a while, and I apologize, but I really want to share my juice cleanse experience (and recipes) with you. Recently, a group of my coworkers embarked on a cleanse that I, being vegan, wouldn't have benefitted much from. Dismayed, I looked elsewhere for a cleanse that spoke to me. And, weirdly, my answer came in the form of a Groupon the next morning:<b> JUICE CLEANSE</b>.<br />
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The problem? The price. Even on markdown, I couldn't fathom paying $100 (normally $180) for SIX juices. And that price is for ONE day. You're supposed to do the cleanse for 5 days! No thank-you.<br />
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Dismayed once again, I decided to research these cleanses. Why were people willing to fork over $30/juice for 5 days? What magic was stirred into these colorful bottles? I looked into the top three cleanses: the local <a href="http://www.catalystcleanse.com/">Catalyst Cleanse</a>, the popular <a href="http://blueprintcleanse.com/">BluePrintCleanse</a>, and the celebrity <a href="http://coolercleanse.com/">Cooler Cleanse</a>. From there, I combined what I learned and created my own cleanse. This is what I came up with:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-MaGjqCYGR-k/TqmUGGi5MWI/AAAAAAAAALc/nB3lpifA4ok/s1600/cleanse1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-MaGjqCYGR-k/TqmUGGi5MWI/AAAAAAAAALc/nB3lpifA4ok/s320/cleanse1.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;">Basically, you drink 6 juices/ day. Two are essential green juices, one is an essential red juice, one is the ever-popular spicy lemonade (aka Master Cleanse), one is a cashew milk, and the last.... varied. I loved the idea of having #4 be a choice, so as to not fall into a boring routine. In between the juices, you drink plenty of fresh water. Decaf tea is allowed, as well. What isn't allowed? <b>EVERYTHING ELSE</b>. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So, without further nonsense, here are the juice recipes. Skip to the bottom if you want to see if I am surviving.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b><u>Juice #1 & #5: Essential Green</u></b></div><div class="separator" style="clear: both; text-align: left;"><b><u><br />
</u></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-MaA11EidRuA/TqmWi1QuZxI/AAAAAAAAALk/lETKRsT9dFY/s1600/cleanse2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-MaA11EidRuA/TqmWi1QuZxI/AAAAAAAAALk/lETKRsT9dFY/s320/cleanse2.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-aAldnCf7czU/TqmXQby1Z8I/AAAAAAAAALs/oguadZXoxSY/s1600/cleanse3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-aAldnCf7czU/TqmXQby1Z8I/AAAAAAAAALs/oguadZXoxSY/s320/cleanse3.jpg" width="320" /></a></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;">I get bored easily, so I decided to have two options for my green juice. However, I have found that it is easier to just make one big batch in the AM. The flavors all go really well together, and you'll thank me once you're cleaning your juicer over and over and over.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">Green #1:<br />
- Huge handful of kale (I use about three handfuls)<br />
- 1 cucumber<br />
- 4 stalks celery<br />
- 2 green apples<br />
- 1/2 lemon<br />
- some ginger root (about an inch-sized piece)<br />
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Green #2:<br />
- Handful of kale<br />
- 1 cucumber<br />
- handful spinach<br />
- half handful parsley<br />
- 2 apples (I've been using Honeycrisp)<br />
- 1/2 lemon </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 16px;">- some ginger root (about an inch-sized piece)</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">For both of these recipes, just juice everything together! :)</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;"><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;"><b><u>Juice #2: Spicy Lemonade</u></b></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;"><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;"><b><u><br />
</u></b></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-h2G8kbad8yU/TqmXhlaLrUI/AAAAAAAAAL0/vjIFZDiYajI/s1600/cleanse4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-h2G8kbad8yU/TqmXhlaLrUI/AAAAAAAAAL0/vjIFZDiYajI/s320/cleanse4.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;">I guarantee that you've heard of this one. It's referred to as the Lemonade Diet or the Master Cleanse. I totally hopped on that bandwagon and drank just this for three days one Summer. But! It is an amazing drink: yummy and so powerfully good for you. </div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">Spicy Lemonade:</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">- Juice from one lemon</span></span></div><span class="Apple-style-span" style="line-height: 16px;">- 1 tbsp (or less) agave nectar</span><br />
<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">- shakes of cayenne (as much as you can handle)</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 16px;">- water</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;"><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;"><b><u><br />
</u></b></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #333333; font-size: 11px; line-height: 16px;"><span class="Apple-style-span" style="color: black; font-size: small; line-height: normal;"><span class="Apple-style-span" style="font-family: inherit;">For this juice, simply juice a lemon and combine with the other ingredients in a glass.</span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #333333; font-size: 11px; line-height: 16px;"><span class="Apple-style-span" style="color: black; font-size: small; line-height: normal;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #333333; font-size: 11px; line-height: 16px;"><span class="Apple-style-span" style="color: black; font-size: small; line-height: normal;"><span class="Apple-style-span" style="font-family: inherit;"><b><u>Juice #3: Essential Red</u></b></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #333333; font-size: 11px; line-height: 16px;"><span class="Apple-style-span" style="color: black; font-size: small; line-height: normal;"><span class="Apple-style-span" style="font-family: inherit;"><b><u><br />
</u></b></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-bIpMEPSaEbU/TrmnxtHsfpI/AAAAAAAAAMc/3KI-wGZR_4I/s1600/315735_10100411733574493_8228679_50264366_169888270_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-bIpMEPSaEbU/TrmnxtHsfpI/AAAAAAAAAMc/3KI-wGZR_4I/s320/315735_10100411733574493_8228679_50264366_169888270_n.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;"></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 16px;">Red:</span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 16px;">- 1 to 2 beets</span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 16px;">- 4 carrots</span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">- 3 stalks celery</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">- 1 apple</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">- 1/2 lemon and/or inch-sized piece of ginger to taste</span></span></div><br />
<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #333333; font-size: 11px; line-height: 16px;"><span class="Apple-style-span" style="color: black; font-size: small; line-height: normal;"><span class="Apple-style-span" style="font-family: inherit;"><b><u><br />
</u></b></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #333333; font-size: 11px; line-height: 16px;"><span class="Apple-style-span" style="color: black; font-size: small; line-height: normal;"><span class="Apple-style-span" style="font-family: inherit;">Juice.</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;"><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;"><b><u><br />
</u></b></span></span></div><div style="text-align: center;"><b><u>Juice #4: Choice</u></b></div><div style="text-align: center;"><b><u><br />
</u></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-LxsA7lDLMMg/TqmYmL_f4-I/AAAAAAAAAL8/5a8KLigdJaI/s1600/cleanse5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-LxsA7lDLMMg/TqmYmL_f4-I/AAAAAAAAAL8/5a8KLigdJaI/s320/cleanse5.jpg" width="320" /></a></div><div style="text-align: center;"><b><u><br />
</u></b></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">Choice can mean anything from another green, another red, or a fruit juice. If you're new to cleansing (or veganism or raw foodism), go for a fruit drink. If you're vegan, raw, and/or have done this before, go for another green or red. If you're bored, go for something different. Three simple and delicious recipes that I love for this option (keep it simple!):</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">#1: Grapefruit Mojito:<br />
- 1 red or pink grapefruit<br />
- 1 lime</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">- 5-7 mint leaves<br />
Optional:</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">agave nectar to taste<br />
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#2: Pineapple Mint:<br />
- 1-2 cups fresh pineapple (depending on if you add or don't add one apple)</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">Optional: 1 apple<br />
- ginger (very small piece)<br />
- mint (about 5 leaves)<br />
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#3: Watermelon Mojito:<br />
- 2 cups watermelon<br />
- 1 lime</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">- 5-7 mint leaves<br />
Optional:</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 16px;">agave nectar to taste</span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 16px;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 16px;">For these juices, blend everything together in a blender and enjoy! For the grapefruit juice, juice the grapefruit and lime with a citrus juicer before blending with mint. Same goes for any lime in the recipes.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #333333; line-height: 16px;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #333333; line-height: 16px;"><span class="Apple-style-span" style="color: black; line-height: normal;"><b><u>#6: Cashew Milk</u></b></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #333333; line-height: 16px;"><span class="Apple-style-span" style="color: black; line-height: normal;"><b><u><br />
</u></b></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Y3QN2gYUzgo/Tqmaaev7gvI/AAAAAAAAAME/YRtugReEp-c/s1600/cleanse6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-Y3QN2gYUzgo/Tqmaaev7gvI/AAAAAAAAAME/YRtugReEp-c/s320/cleanse6.jpg" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #333333; line-height: 16px;"><span class="Apple-style-span" style="color: black; line-height: normal;"><b><u><br />
</u></b></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #333333; line-height: 16px;"><span class="Apple-style-span" style="color: black; line-height: normal;">Yum. If you don't love it, add some frozen banana pieces and blend again. This is your reward, enjoy it.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #333333; line-height: 16px;"><span class="Apple-style-span" style="color: black; line-height: normal;"><br />
</span></span></div><div style="text-align: center;"></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">Cashew Milk:</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 16px;">- 1/3 to 1/2 cup cashews</span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 16px;">- 1 tbsp agave nectar (or less)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 16px;">- 1 tsp vanilla (bean if you're rich, extract if you're not. Obviously the bean is better.. but.. let's get real)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 16px;">- Shakes cinnamon</span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 16px;">- 1-2 cups water (to taste) </span></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="line-height: normal;"><br />
</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #333333; line-height: 16px;"><span class="Apple-style-span" style="color: black; line-height: normal;">For this one, soak the cashews for as long as possible beforehand. An hour is great. Then, blend everything together in a blender and enjoy. You made it through the day!</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #333333; line-height: 16px;"><span class="Apple-style-span" style="color: black; line-height: normal;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-H4K5BzOHsnk/TqmcZm2u8mI/AAAAAAAAAMM/luJj_EpbbPk/s1600/cleanse7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-H4K5BzOHsnk/TqmcZm2u8mI/AAAAAAAAAMM/luJj_EpbbPk/s320/cleanse7.jpg" width="320" /></a> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-icpRjpGTH9Y/TqmcdTEuwoI/AAAAAAAAAMU/51VT_kzXiNQ/s1600/cleanse8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-icpRjpGTH9Y/TqmcdTEuwoI/AAAAAAAAAMU/51VT_kzXiNQ/s320/cleanse8.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;"><b>So, how am I doing?</b></div><div class="separator" style="clear: both; text-align: left;">I'm currently on day four, two juices in. I have to say... <b>it's awesome</b>. </div><div class="separator" style="clear: both; text-align: left;">A) I've noticeably lost weight (!!), </div><div class="separator" style="clear: both; text-align: left;">B) I'm full ALL DAY, </div><div class="separator" style="clear: both; text-align: left;">C) The juices are delicious. No joke. My favorite is actually the green!</div><div class="separator" style="clear: both; text-align: left;">D) Everything cost me roughly $70-80, and I'm going to have a bunch of greens left over.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>The negatives</b>?</div><div class="separator" style="clear: both; text-align: left;">A) No coffee. I'm normally a 4 cup/ day girl. AH!</div><div class="separator" style="clear: both; text-align: left;">B) I'm really annoying at work, because I have to excuse myself to use the restroom QUITE a bit.</div><div class="separator" style="clear: both; text-align: left;">C) I'm dreaming about food. Literally. Whether it's dreaming about cheating and eating, or just food.. it's happening.</div><div class="separator" style="clear: both; text-align: left;">D) My brain is driving me crazy. I never realized how mental eating is! I'm full all day, yet I'm constantly dying to eat. Dying to chew, crunch, and snack. I couldn't possibly fit anything else into my stomach... but I totally would if I could. All I can think about is bagels, burritos, tortilla chips and guacamole.....</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Curious? Give it a try! Let me know how you do! :)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">**Update! I finished the cleanse, and loved it. It really wasn't hard, I swear. I can't believe how easily I got through the day on less than one cup of coffee! I was always full, but it was nice to eat brunch the next morning! My skin glowed, I looked noticeably skinnier, didn't crave sweets (amazing), and will absolutely be adding these juices to my normal routine.</div><div style="text-align: left;"><span class="Apple-style-span" style="color: #333333; line-height: 16px;"><span class="Apple-style-span" style="color: black; line-height: normal;"><br />
</span></span></div>Amandahhttp://www.blogger.com/profile/02026141742281336331noreply@blogger.com26tag:blogger.com,1999:blog-822437621176822630.post-22859549425540856642011-02-27T00:13:00.002-05:002011-02-27T00:39:47.967-05:00The February Daring Bakers' ChallengeMallory from <a href="http://www.asofainthekitchen.com/">A Sofa in the Kitchen</a> was the host for February's Daring Bakers' Challenge (can I quickly mention that I do, indeed, have a sofa in my kitchen? Best idea ever if you don't have one!). The challenge was actually a two-in-one: Panna Cotta and Florentine Cookies. I loved this challenge because I have never had either of them previously, and they were both super easy to veganize. I did my research, and a few options to replace the gelatin exist. I decided to go with agar-agar (super expensive, but totally does the trick). Here's what I came up with:<br />
<div><br />
</div><div style="text-align: center;"><b>(Vegan) Panna Cotta with Mango Compote and Florentine Cookies</b></div><div style="text-align: center;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-McmNAM6DoZ8/TWnVNm0kqBI/AAAAAAAAAK0/77i4qeO5fds/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://lh4.googleusercontent.com/-McmNAM6DoZ8/TWnVNm0kqBI/AAAAAAAAAK0/77i4qeO5fds/s320/photo+3.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="https://lh4.googleusercontent.com/-jxwMydFn0C4/TWnVUP5KOYI/AAAAAAAAAK4/tDHD4dNFDuc/s1600/photo+1-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://lh4.googleusercontent.com/-jxwMydFn0C4/TWnVUP5KOYI/AAAAAAAAAK4/tDHD4dNFDuc/s320/photo+1-1.JPG" width="239" /></a></div><br />
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</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;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><u>For the Panna Cotta</u>:</div><div class="separator" style="clear: both; text-align: center;">- 3/4 can<b> light coconut milk</b></div><div class="separator" style="clear: both; text-align: center;">- 1 cup vegan <b>vanilla yogurt</b></div><div class="separator" style="clear: both; text-align: center;">- 1/4 cup<b> sugar</b></div><div class="separator" style="clear: both; text-align: center;">- 1 teaspoon <b>vanilla</b></div><div class="separator" style="clear: both; text-align: center;">- 2 tablespoons <b>agar-agar</b> (I used the flakes)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><u>For the Mango Compote</u>:</div><div class="separator" style="clear: both; text-align: center;">- 2 1/2 <b>mangoes</b></div><div class="separator" style="clear: both; text-align: center;">- 3 tablespoons<b> sugar</b></div><div class="separator" style="clear: both; text-align: center;">- 1/2 cup <b>water</b></div><div class="separator" style="clear: both; text-align: center;">- Juice from 3 <b>limes</b></div><div class="separator" style="clear: both; text-align: center;">- Juice from 1 large<b> lemon</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><u>For the Florentine Cookies</u>:</div><div class="separator" style="clear: both; text-align: center;">(I used the recipe from Daring Bakers, but changed a few things)</div><div class="separator" style="clear: both; text-align: center;">- 2/3 cup <b>vegan butter</b></div><div class="separator" style="clear: both; text-align: center;">- 2 cups <b>quick oats</b></div><div class="separator" style="clear: both; text-align: center;">- 1 cup <b>sugar</b></div><div class="separator" style="clear: both; text-align: center;">- 2/3 cup <b>AP flour</b></div><div class="separator" style="clear: both; text-align: center;">- 1/4 cup <b>almond milk</b></div><div class="separator" style="clear: both; text-align: center;">- 1 teaspoon <b>vanilla</b></div><div class="separator" style="clear: both; text-align: center;">- Dash<b> salt</b></div><div class="separator" style="clear: both; text-align: center;">- 1/2 cup vegan <b>chocolate chips</b></div><div class="separator" style="clear: both; text-align: center;">- 1/4 cup<b> mixture</b>: </div><div class="separator" style="clear: both; text-align: center;">(<b>3/4 molasses, 1/4 light corn syrup</b>)*</div><div class="separator" style="clear: both; text-align: center;">* you can also use 1/4 cup dark brown corn syrup, but I wasn't looking to buy this</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><u>Method</u>:</b></div><div class="separator" style="clear: both; text-align: left;"><b>For the Panna Cotta</b>:</div><div class="separator" style="clear: both; text-align: left;">1. Grab a medium-sized saucepan, and add the coconut milk, sugar, and agar-agar. Let it sit for a minute before bringing to a simmer. </div><div class="separator" style="clear: both; text-align: left;">2. Reduce heat, and simmer (stirring constantly) for 10-15 minutes. You're looking to dissolve the agar-agar here. It won't completely disappear, but you'll see a difference. </div><div class="separator" style="clear: both; text-align: left;">3. Remove from heat, and immediately wisk in yogurt and vanilla. Wisk more!</div><div class="separator" style="clear: both; text-align: left;">4. Pour into glasses or fancy ramekins, cover, and place in 'fridge.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>For the Mango Compote</b>:</div><div class="separator" style="clear: both; text-align: left;">1. Peel mangoes and gather all of the lovely chunks in a bowl.</div><div class="separator" style="clear: both; text-align: left;">2. Throw chunks in a food processor for a few seconds and pulse: you don't want to liquify the mangoes (although, you totally can and it'll be delicious), just make them into teeny pieces.</div><div class="separator" style="clear: both; text-align: left;">3. Meanwhile, heat the water, sugar, and juice in a small saucepan. Wisk until the sugar dissolves.</div><div class="separator" style="clear: both; text-align: left;">4. Transfer the mangoes to a deep bowl before macerating with the hot, sugary liquid.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>For the Florentine Cookies</b>:</div><div class="separator" style="clear: both; text-align: left;">1. Preheat oven to 375<span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">°F. </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2. Grab a medium-sized saucepan and melt the butter. As soon as it melts, turn off the heat.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3. Throw in your oats, sugar, flour, molasses and corn syrup mixture, almond milk, vanilla, and salt.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">4. Mix!</span></span></div><div class="separator" style="clear: both; text-align: left;">5. Drop a spoonful onto a Silipat (or throw down some parchment paper), leaving plenty of room for each to spread a good inch-and-a-half around.</div><div class="separator" style="clear: both; text-align: left;">6. Bake for 8-10 minutes.</div><div class="separator" style="clear: both; text-align: left;">7. Let the cookies cool while you melt the chocolate chips in a small saucepan.</div><div class="separator" style="clear: both; text-align: left;">8. Once cooled, match up each cookie to one that seems to match. Spread melted chocolate on the inside of one, and marry them. Or, drizzle the chocolate on top!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><u>Assembly</u>!</b></div><div class="separator" style="clear: both; text-align: left;">Panna Cotta can be a assembled in two ways: in a pretty glass, or unmolded. I did both because, well, it's more fun! If you choose to layer your panna cotta and compote in a glass, be sure to refrigerate for a few minutes after adding each layer. If unmolding, you'll have to use a paring knife to cut around the edges.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-ouAwdi8KJMQ/TWndSXWAbjI/AAAAAAAAAK8/FK593xm8QrE/s1600/daring_bakers_silhouette_293.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://lh3.googleusercontent.com/-ouAwdi8KJMQ/TWndSXWAbjI/AAAAAAAAAK8/FK593xm8QrE/s200/daring_bakers_silhouette_293.jpg" width="183" /></a><a href="https://lh6.googleusercontent.com/-bzkQSbWyXCQ/TWndWO6ApkI/AAAAAAAAALA/AovyDcEsq-Q/s1600/Daring+Kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="153" src="https://lh6.googleusercontent.com/-bzkQSbWyXCQ/TWndWO6ApkI/AAAAAAAAALA/AovyDcEsq-Q/s200/Daring+Kitchen.jpg" width="200" /></a></div>Amandahhttp://www.blogger.com/profile/02026141742281336331noreply@blogger.com4tag:blogger.com,1999:blog-822437621176822630.post-65936905239294003402011-02-21T16:16:00.001-05:002011-02-21T16:16:33.653-05:00Gossip Worthy Monday!!!Sort of. It's only me this time, but tonight is the second-to-last episode until the show goes on hiatus. AGAIN. Of course, that means a lovely dinner for one. And a cocktail, of course.<br />
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This recipe is actually from Alex Guarnaschelli from the Food Network. I saw this on an episode of her show, and put it in my recipe box for a special occasion. Seems like the perfect fit.<br />
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<div style="text-align: center;"><b>(Vegan) Farfalle Pasta with Beet Vinaigrette and Parsley Pesto</b></div><div style="text-align: center;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-kQ3gQbKjzwM/TWLUDX5jJhI/AAAAAAAAAKw/5AYSaNE1ZZs/s1600/photo-4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-kQ3gQbKjzwM/TWLUDX5jJhI/AAAAAAAAAKw/5AYSaNE1ZZs/s320/photo-4.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I'm going to copy and paste her recipe, but if you'd like to see it on Food Network's site, <a href="http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/farfalle-pasta-with-beet-vinaigrette-and-parsley-pesto-recipe/index.html">click here</a>! I omitted the parmesan cheese because this recipe really doesn't need it, but feel free to use vegan parm if you'd like!</div><div class="separator" style="clear: both; text-align: center;"><br />
</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;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;"></span></div><h3 style="font-weight: bold; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><u>For the Parsley Pesto</u>:</span></span></h3><ul style="margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">- <b>Kosher salt</b></span></span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">- 2 cups fresh <b>curly parsley leaves</b></span></span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">- 1/2 teaspoon <b>sugar</b></span></span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">- 1/2 cup <b>olive oil</b></span></span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">- 1 cup thinly sliced<b> scallions</b>, green and white parts</span></span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"></li>
</ul><h3 style="font-weight: bold; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><u>Beet Vinaigrette</u>:</span></span></h3><ul style="margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">- 5 medium <b>beets</b>, thoroughly scrubbed and quartered (reserve and finely slice beet greens, if attached)</span></span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">- 2 cups <b>water</b></span></span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">- 1/4 cup <b>red wine vinegar</b></span></span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">- 2 tablespoons <b>extra-virgin olive oil</b></span></span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"></li>
</ul><h3 style="font-weight: bold; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><u>Pasta</u>:</span></span></h3><ul style="margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">- 1 pound<b> farfalle pasta</b></span></span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">- <b>Kosher salt</b></span></span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">- 1 tablespoon <b>vegan butter</b></span></span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">- 1/4 cup <b>vegan parmesan</b> (*optional)</span></span></li>
</ul><h2 style="font-weight: bold; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 7px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 2px; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><u>Method</u>:</span></span></h2><div class="instructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">1. <b>For the parsley pesto</b>: Bring a medium pot of water to a rolling boil. Add the kosher salt until the water tastes like seawater and stir to blend. Add the parsley and cook for 1 minute, and then remove with a slotted spoon. Immediately plunge leaves into an ice bath and allow to cool, 3 to 5 minutes. Drain the leaves slightly and then put them in the blender with the sugar and olive oil. Blend until smooth. If the mixture is too thick, add some water to facilitate blending. Taste for seasoning. Stir in the scallions and set aside in a bowl large enough to hold the pasta.</span></span></div><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">2. <b>For the beet vinaigrette</b>: Put the beet pieces in a medium saucepan and add 1 cup of water. Bring to a rolling boil over high heat. Allow it to reduce until there is about 1/4 cup liquid. Add the remaining 1 cup of water and reduce again until you have only 1/4 cup left. Season to taste. Remove from the heat and stir in the red wine vinegar and olive oil.</span></span></div><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">3. <b>For the pasta</b>: In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt; the pasta water should taste like seawater. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting) 8 to 10 minutes. Drain the pasta in a colander, reserving some pasta cooking liquid in case you need it later.</span></span></div><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">4. <b>To serve</b>: Pour the pasta into the bowl with the parsley pesto. Add the beet vinaigrette and butter and toss to blend. Add the Parmesan and finely sliced beet greens, if using. Serve immediately. Alternatively, you can drizzle the red beet vinaigrette over the pasta for a different color effect.</span></span></div></div><br />
<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Enjoy! Blair and Dan better NOT get together....</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 11px; line-height: 15px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: small; line-height: normal;"><br />
</span></span></span></span></div>Amandahhttp://www.blogger.com/profile/02026141742281336331noreply@blogger.com0tag:blogger.com,1999:blog-822437621176822630.post-45492453786331691372011-02-17T16:44:00.001-05:002011-02-17T16:44:59.141-05:00Oh, and Happy Valentine's Day!I made these for my 2nd grade class! <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-NCYpWAdMKpM/TV2VoiyMr9I/AAAAAAAAAKs/pl_52mOHVpg/s1600/photo-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="http://1.bp.blogspot.com/-NCYpWAdMKpM/TV2VoiyMr9I/AAAAAAAAAKs/pl_52mOHVpg/s320/photo-1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The rose is from one of my students:)</td></tr>
</tbody></table>The recipe for these mini- golden vanilla cupcakes and decadent buttercream icing is from Vegan Cupcakes Take Over the World. If you don't have this book, GET IT! The recipe is super simple and always comes out perfect. All I did to make them my own was: add some red food coloring, red and pink sanding sugar, one (mini!) chocolate chip each, and one of those cliche candy hearts. Of course, I didn't realize that those little guys they aren't vegan! I read the bag during class (I gave out the extras at the end of the day)- what a bummer! I didn't eat any because I remember them tasting like nothing.... but still! Fail!<br />
<br />
Some of the raving reviews:<br />
<i>"Miss Amandah, these are the most delicious ever."</i><br />
<i>"These are so good, can we have them every day?"</i><br />
<i>"YUM!" (mouth full of cupcake)</i>Amandahhttp://www.blogger.com/profile/02026141742281336331noreply@blogger.com1tag:blogger.com,1999:blog-822437621176822630.post-34562782402745077942011-02-17T16:13:00.000-05:002011-02-17T16:13:19.524-05:00S-T-E-E-L-E-R-S SalsaI'm still crushed that my Steelers lost the Superbowl. They're still the best team in the NFL, though, and the best team deserves the best salsa. I served this up with some other black and yellow snacks, some classy beers, and my <a href="http://anditsvegan.blogspot.com/2011/01/fast-finger-foods.html">easy party favorites</a>.<br />
<br />
<div style="text-align: center;"><b>(Vegan) S-T-E-E-L-E-R-S Salsa</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-M_TqoMD-uvc/TV2LpseUqxI/AAAAAAAAAKo/mjvxN1OllW8/s1600/IMG_0206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-M_TqoMD-uvc/TV2LpseUqxI/AAAAAAAAAKo/mjvxN1OllW8/s320/IMG_0206.jpg" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</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;">- Two <b>mangoes</b></div><div class="separator" style="clear: both; text-align: center;">- One large can <b>black beans</b></div><div class="separator" style="clear: both; text-align: center;">- 1/2 cup chopped<b> red onion</b></div><div class="separator" style="clear: both; text-align: center;">- 2 cloves<b> garlic</b></div><div class="separator" style="clear: both; text-align: center;">- One<b> avocado</b></div><div class="separator" style="clear: both; text-align: center;">- Handful<b> fresh cilantro</b></div><div class="separator" style="clear: both; text-align: center;">- One<b> jalopeno pepper</b></div><div class="separator" style="clear: both; text-align: center;">- Juice of one<b> lime</b></div><div class="separator" style="clear: both; text-align: center;">- Generous shakes of<b> sea salt </b>and<b> pepper</b></div><div class="separator" style="clear: both; text-align: center;">- One bag of <b>yellow corn tortilla chips,</b> and one bag of <b>blue </b>(the dark ones look black!)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><u>Method</u>:</b></div><div class="separator" style="clear: both; text-align: left;"><i>This recipe makes a ton of salsa, and it takes better if you make it a little ahead of time.</i></div><div class="separator" style="clear: both; text-align: left;">1. Get chopping! And dicing... and slicing... and mincing. I made this FAST, so try to do a little better at making stuff the same size. Chop your mango and red onion, mince that garlic and jalopeno, and go to town on your cilantro. Toss it all in a bowl and set aside.</div><div class="separator" style="clear: both; text-align: left;">2. Add the beans to the bowl and mix well.</div><div class="separator" style="clear: both; text-align: left;">3. Chop your avocado, and stir it into the salsa. Hopefully you have one that's nice and ripe, so it kind of disappears into coat-y goodness.</div><div class="separator" style="clear: both; text-align: left;">4. Squeeze or pour on the lime juice, sprinkle on the salt and pepper, and mix well!</div><div class="separator" style="clear: both; text-align: left;">5. Cover and refrigerate. When it's gametime, break out those BLACK AND YELLOW tortilla chips!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">GO STEELERS!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><b><br />
</b></div>Amandahhttp://www.blogger.com/profile/02026141742281336331noreply@blogger.com0tag:blogger.com,1999:blog-822437621176822630.post-20686146982563649632011-02-02T23:26:00.000-05:002011-02-02T23:26:28.776-05:00I've never had a quesadilla... until now.Yesterday was me & my boyfriend's 3-year Anniversary (cue the "awwwws") and we went to this cute tapas place where you pay way too much for (very delicious) drinks, sit in swinging chairs, and eat food so small that you buy snacks at the drugstore on the way home (we went with Oreos and Lays, possibly the best combination of snack foods in existence). Anyway, he got this amazing-looking (non-vegan) quesadilla, and I realized that I've never had one! So, this is what I made for dinner tonight:<br />
<br />
<div style="text-align: center;"><b>(Vegan) BBQ Seitan Quesadillas with Spicy Avocado Cream</b></div><div style="text-align: center;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_PZ6LCpW27C0/TUosrMeZm6I/AAAAAAAAAKk/7XPnLL1Tq34/s1600/IMG_0198.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/_PZ6LCpW27C0/TUosrMeZm6I/AAAAAAAAAKk/7XPnLL1Tq34/s320/IMG_0198.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-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;"><span class="yui-non"><u><b>Ingredients</b></u><b>:</b></span><br />
<span class="yui-non">- 4 Organic, Red Chile<b> Tortillas</b></span><br />
<span class="yui-non">- 1 Package <b>Seitan</b></span><br />
<span class="yui-non">1 Package <a href="http://www.daiyafoods.com/" style="color: blue !important; cursor: text !important; text-decoration: underline !important;">Daiya Cheddar Style Shreds</a></span><br />
<span class="yui-non">1 Jar Organic <b>Salsa</b> (I used Whole Foods Tequila Lime!)</span><br />
<span class="yui-non">4 Tablespoons <b>EVOO</b><br />
<span class="yui-non">1 Cup <b>BBQ Sauce</b> (your favorite- but totally try Black Angus Dark BBQ)</span><br />
<span class="yui-non">2 <b>Avocados</b></span><br />
<span class="yui-non">1 Cup <b>Vegan</b> <b>Sour Cream</b> </span><br />
1/2 Cup <b>Vegan</b> <b>Cream</b><br />
<span class="yui-non">1 Tablespoon <b>Srirach</b>a</span><br />
<span class="yui-non">Juice of 1/2 <b>lime</b></span><br />
<span class="yui-non">A few shakes of <b>Sea Salt</b></span><br />
<span class="yui-non"> </span> </span></span></div><div style="text-align: left;"><u><b>Method</b></u><b>:</b></div><div style="text-align: left;"><i>Start with the spicy avocado cream, as it will need to chill. This recipe makes a lot, so feel free to halve! I just LOVE it, so I make extra for sandwiches.</i></div><span class="yui-non"><div style="text-align: left;">- Peel & pit avocados, and cut into chunks. Toss them + the sour cream, creamer, sriracha, lime juice, and sea salt into a food processor or blender. Blend to smooth. Cover and place in the 'fridge to chill.</div></span><span class="yui-non"><div style="text-align: left;">- Cook the seitan! Be sure to rinse before using, and break into small pieces. Warm a wok over medium-high heat, and throw in 2 tablespoons oil. Once it starts to smoke, toss in half of the seitan and toss to coat. Cover completely with BBQ sauce, and continue to stir. You'll get a nice char on it, and it should only take about 4 minutes to cook. Repeat with the rest of the seitan, and set aside.</div></span><span class="yui-non"><div style="text-align: left;">- Warm a skillet over medium heat, and use a very small amount of oil on the pan. Toss on one tortilla, and cover with 1/3 of the seitan, 2 heaping spoonfuls of salsa, and a sprinkle of Daiya. Throw another tortilla on top, and cook for 1-2 minutes before flipping. Cook for another 2-3 minutes.</div></span><span class="yui-non"><div style="text-align: left;">- Repeat with the rest of the stuff!</div></span><span class="yui-non"><div style="text-align: left;">- Serve with the avocado cream. Mmmmm:)</div></span><br />
<div style="text-align: center;"><b><br />
</b></div>Amandahhttp://www.blogger.com/profile/02026141742281336331noreply@blogger.com2tag:blogger.com,1999:blog-822437621176822630.post-81996408425694284572011-01-27T00:33:00.003-05:002011-01-27T09:30:46.755-05:00January Daring Bakers: Biscuit Joconde Imprime/EntremetJanuary's Daring Baker's Challenge was created by <a href="http://astheroshe-accro.blogspot.com/">Astheroshe</a>, and is something I had (past tense!) absolutely no idea about. Basically, it's an almond sponge cake with baked-in design on the cake. It's fancy and French (it's named after the Mona Lisa), and is usually baked into multiple, very thin layers or filled with mousse or cream. My original plan was to make the multiple thin layers, butttt I ran out of batter.... so I filled mine with pastry cream (others chose mousse, which I wish I would have done). It was quite a task (the recipe provided required roughly 8,000 eggs), but I feel that it came out well. I have a few changes for the next time I tackle this, though, which I'll mention at the end. Here is my finished creation:<br />
<br />
<div style="text-align: center;"><b>(Vegan) French Vanilla Chai Tea Entremet</b></div><div style="text-align: center;"><b><br />
</b></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="http://4.bp.blogspot.com/_PZ6LCpW27C0/TUBxyHcApDI/AAAAAAAAAKE/ujQOjFpA7XI/s1600/joc3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="259" src="http://4.bp.blogspot.com/_PZ6LCpW27C0/TUBxyHcApDI/AAAAAAAAAKE/ujQOjFpA7XI/s320/joc3.jpg" width="320" /></a><br />
<br />
</td></tr>
</tbody></table><div style="text-align: center;"><b><u>Ingredients:</u></b><br />
<b><u>For the Joconde & Joconde Decor Paste*</u>:</b></div><div style="text-align: center;"><i>I based this recipe off of </i><a href="http://veganvisitor.com/2008/05/28/daring-bakers-may-lopera-cake/"><i>Vegan Vistor's</i></a><i> L'Opera Cake, with just a few tweaks</i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal; line-height: 22px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">- 1 cup ground <b>almonds</b><br />
- 1/4 cup + 2 tablespoons <b>confectioners suga</b>r<br />
- 3/4 cup <b>whole wheat pastry flour</b><br />
- 1 1/4 cups <b>almond milk</b><br />
- 1 teaspoon <b>baking soda</b><br />
- 1 teaspoon <b>baking powder</b><br />
- 1 tablespoon <b>vinegar</b></span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal; line-height: 22px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">*for the paste, add 2 tablespoons <b>cocoa </b>to 1/2 cup joconde batter</span></span></i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b><u>For the French Vanilla Chai Tea Pastry Cream</u>:</b></div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: center;">- 1.5 cups<b> almond milk</b></div><div style="text-align: center;">- 1/4 cup <b>French Vanilla (vegan) creamer</b></div><div style="text-align: center;">- 4<b> French Vanilla herbal tea bags</b></div><div style="text-align: center;">- 1/2 cup<b> AP flour</b></div><div style="text-align: center;">- 1.5 tablespoons <b>cornstarch</b></div><div style="text-align: center;">- 1/3 cup<b> sugar</b></div><div style="text-align: center;">- Dash<b> salt</b><br />
- A few shakes<b> cinnamon </b>and<b> cloves</b></div><div style="text-align: center;">- 1/2 teaspoon <b>vanilla</b></div><div style="text-align: center;"><b><br />
</b></div><div><div style="text-align: center;"><b><u>Fancy Tools Needed</u>:</b></div><div style="text-align: center;">- A<b> <a href="http://silpat.com/">Silpat</a> </b>or other non-stick baking mat</div><div style="text-align: center;">- A <b><a href="http://tlc.discovery.com/games-quizzes/images/cake-boss/baking-pan-quiz/cake-boss-bakeware-quiz-springform-pan.jpg">springform pan</a></b></div><div style="text-align: center;">- <b>Piping supplies</b>, whether they be "serious" or a plastic bag with a corner cut off</div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><b>Method:</b></div><div style="text-align: left;">1. Start with your joconde, as it will need time to harden in the freezer. Grab three bowls: add the dry ingredients to one, and stir to combine.</div><div style="text-align: left;">2. In the second bowl, wisk together the almond milk and vinegar. Then, add to the dry mixture in batches. Mix, but do not overmix! It will look like pancake batter.</div><div style="text-align: left;">3. Steal about 1/2 cup batter and place it in the third bowl. This is your makeshift decor paste that will be used to pipe your design. Add the cocoa OR coloring of your choice, wisk, and set aside.</div><div style="text-align: left;">4. Place your Silpat on an ungreased baking sheet (and if you'll be doing an elaborate pattern, throw your design under the Silpat to trace, but remember to remove it before baking!). Assemble whatever you'll be using to pipe, and fill the bag with your decor paste.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_PZ6LCpW27C0/TUB5vHmh1yI/AAAAAAAAAKI/OGU4oxsxkbQ/s1600/joc5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_PZ6LCpW27C0/TUB5vHmh1yI/AAAAAAAAAKI/OGU4oxsxkbQ/s1600/joc5.jpg" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">5. Pipe your design(s) on the Silpat, and toss in the freezer for 15-25 minutes (to harden). Once this time passes, cover the design with the rest of the batter and throw back in the freezer. This time for 30 minutes.</div><div style="text-align: left;">6. While your design freezes, make your pastry cream (or other filling)! For mine, I warmed the milk in a saucepan over medium- heat, and steeped four bags of herbal tea. Once the milk was flavored yum-fully, I added the sugar and salt.</div><div style="text-align: left;">7. Continue to stir while you add the flour and cornstarch + wisk to thicken. Don't stop, or it'll stick!</div><div style="text-align: left;">8. Cover with wax paper (literally on the top of the cream, or it'll grow a lovely film!), and refrigerate.</div><div style="text-align: left;">9. Preheat your oven to 400<span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">ºF.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">10. Bake your joconde for roughly 10 minutes. It's done once it is golden brown in color, and the edges seem to come away from the mat. Allow time for it to cool.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">11. Once cooled, flip the baking sheet onto a powdered-sugar or floured (or non-stick) surface. The design will be facing up.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">12. Measure your springform pan. Or, if you're lazy like me, guess how much you'll need to fill the outside ring of the mold, and cut parchment paper to fill the sides:</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></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="http://2.bp.blogspot.com/_PZ6LCpW27C0/TUB6V5EIJjI/AAAAAAAAAKM/_ykvlFHt7Do/s1600/step1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/_PZ6LCpW27C0/TUB6V5EIJjI/AAAAAAAAAKM/_ykvlFHt7Do/s1600/step1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Astheroshe</td></tr>
</tbody></table><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">13. Now, cut the cake into those measured-out sizes, and press the strip onto the edge of your pan. You may also opt to cut out a circular bottom of cake:</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></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="http://3.bp.blogspot.com/_PZ6LCpW27C0/TUB6uFcMe3I/AAAAAAAAAKQ/RT_FSdAMnGA/s1600/step2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="http://3.bp.blogspot.com/_PZ6LCpW27C0/TUB6uFcMe3I/AAAAAAAAAKQ/RT_FSdAMnGA/s320/step2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Astheroshe<br />
<br />
</td></tr>
</tbody></table>14. Fill with the pastry cream, and decorate! I decided to make an extra "design" with my leftover decor paste to make it look fancier, and sifted some confectioners sugar + cocoa over the top.</div><div><br />
</div><div>Oh, and if you choose a smaller cake like I did, you'll have plenty of extra (super yummy) cake to dip in your coffee:</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_PZ6LCpW27C0/TUB7v5NcLkI/AAAAAAAAAKU/MbgM1qVQxX4/s1600/photo-3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/_PZ6LCpW27C0/TUB7v5NcLkI/AAAAAAAAAKU/MbgM1qVQxX4/s320/photo-3.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-family: Times, 'Times New Roman', serif; line-height: 14px;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 14px;"><b>So, what would I change?</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 14px;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 14px;">1. I would be sure to really, really <b>grind down my almonds</b>. I loved the little bits I left in, BUT! it made it impossible to pipe. I ended up actually busting the bag I was using, and had to settle for squiggles from a spoon instead of the fun, elaborate design I had originally envisioned.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 14px;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 14px;">2. I would make a light <b>mousse filling</b>. Don't get me wrong, this pastry cream is great. However, something about the two together is a little heavy and awkward for me. I think the cream would be better for a crostada or maybe a beignet, while a light mousse would really make this dessert. An espresso one would be AMAZING.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 14px;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 14px;">3. I would <b>not use clumpy confectioners sugar to top it</b>! LAZY!</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 14px;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PZ6LCpW27C0/TUB9XLv5SpI/AAAAAAAAAKc/HzjCRvFSXWI/s1600/daring_bakers_silhouette_293.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/_PZ6LCpW27C0/TUB9XLv5SpI/AAAAAAAAAKc/HzjCRvFSXWI/s200/daring_bakers_silhouette_293.jpg" width="183" /></a><a href="http://1.bp.blogspot.com/_PZ6LCpW27C0/TUB9MrAP9-I/AAAAAAAAAKY/bcMkmcHuVbk/s1600/Daring+Kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="153" src="http://1.bp.blogspot.com/_PZ6LCpW27C0/TUB9MrAP9-I/AAAAAAAAAKY/bcMkmcHuVbk/s200/Daring+Kitchen.jpg" width="200" /></a></div>Amandahhttp://www.blogger.com/profile/02026141742281336331noreply@blogger.com6tag:blogger.com,1999:blog-822437621176822630.post-55908296056305671612011-01-25T00:10:00.000-05:002011-01-25T00:10:17.164-05:00And Something FriedOh, in regards to my last post, I also had SEVEN sweet potatoes left after the big clean. I made some fries, I made waffles, and then I made these:<div><br />
</div><div style="text-align: center;"><b>(Vegan) Sweet Potato Pancakes</b></div><div style="text-align: center;"><b><br />
</b></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="http://4.bp.blogspot.com/_PZ6LCpW27C0/TT5XeYP8Z_I/AAAAAAAAAKA/MYQVlokXgNk/s1600/IMG_0016.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="http://4.bp.blogspot.com/_PZ6LCpW27C0/TT5XeYP8Z_I/AAAAAAAAAKA/MYQVlokXgNk/s320/IMG_0016.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kind of not the best picture, sowwy</td></tr>
</tbody></table><b><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;"><b><u>Ingredients</u>:</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;">Roughly 2 cups shredded </span>sweet potatoes</div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;">2 tablespoons </span>AP flour <span class="Apple-style-span" style="font-weight: normal;">+ 2 tablespoons</span> cornstarch</div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;">1/2 </span>yellow onion</div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;">2 tablespoons </span>coconut milk</div><div style="text-align: center;">Shakes <span class="Apple-style-span" style="font-weight: normal;">and </span>shakes <span class="Apple-style-span" style="font-weight: normal;">of</span> salt<span class="Apple-style-span" style="font-weight: normal;">, </span>pepper<span class="Apple-style-span" style="font-weight: normal;">,</span> cinnamon<span class="Apple-style-span" style="font-weight: normal;">, and </span>nutmeg <span class="Apple-style-span" style="font-weight: normal;">(to taste)</span></div><div style="text-align: center;">Canola oil<span class="Apple-style-span" style="font-weight: normal;"> for frying</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></div><div style="text-align: left;"><u>Method</u>:</div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal;">1. Chop the onion! Shred the taters if you haven't already.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal;">2. Grab a medium- sized mixing bowl, and throw in the sweet potatoes, flour/cornstarch, and spices. Mix well before adding coconut milk, and again before tossing in the onion. Taste and adjust spiced as needed.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal;">3. Heat a skillet over medium-heat, and add a shallow pool of oil for frying. Once hot, spoon 1/2 cup batter into skillet for each pancake. Flip after about 3 minutes, or until you have a solid pancake that doesn't break apart when touched (and is golden brown/dark brown in color).</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal;">4. Place on a plate with a few paper towels to soak up a bit of that oil! Serve with (vegan) sour cream and/or applesauce!</span></div></b>Amandahhttp://www.blogger.com/profile/02026141742281336331noreply@blogger.com1tag:blogger.com,1999:blog-822437621176822630.post-80876765709655818002011-01-24T23:34:00.002-05:002011-02-02T23:55:43.332-05:00(Vegan) BBQ Sauce OverloadI did the monthly 'fridge cleanup, and when I finally put back what I had.. all that was in there was five different kinds of BBQ sauce, two bottles of Sriracha, half a package of collards, 1/4 a yellow onion, some mustard, maple syrup, vinegar, some garlic, and a Red Bull. What the heck was I supposed to do with THAT? I went to Whole Foods with a budget of $5 and my "ingredients" in mind. I bought one package of seitan and some corn, and made this hearty delight--<br />
<br />
<div style="text-align: center;"><b>BBQ Seitan with Garlic Collards</b></div><div style="text-align: center;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_PZ6LCpW27C0/TT5PNbVTupI/AAAAAAAAAJ8/JAWq8AwA2wM/s1600/IMG_0155.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/_PZ6LCpW27C0/TT5PNbVTupI/AAAAAAAAAJ8/JAWq8AwA2wM/s320/IMG_0155.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;"><b><u>Ingredients</u>:</b></div><div class="separator" style="clear: both; text-align: center;"><b>BBQ sauce</b> of your choice (approx. 1 cup)</div><div class="separator" style="clear: both; text-align: center;">One container of <b>seitan</b></div><div class="separator" style="clear: both; text-align: center;">3/4 cup <b>corn</b></div><div class="separator" style="clear: both; text-align: center;">6-8 <b>collard greens</b></div><div class="separator" style="clear: both; text-align: center;">4 cloves <b>garlic</b></div><div class="separator" style="clear: both; text-align: center;">1/4 <b>yellow onion</b></div><div class="separator" style="clear: both; text-align: center;">1/4 cup <b>water</b></div><div class="separator" style="clear: both; text-align: center;"><b>Extra virgin olive oil</b></div><div class="separator" style="clear: both; text-align: center;"><b>Salt </b>and <b>pepper</b> to taste</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><u>Method</u>:</b></div><div class="separator" style="clear: both; text-align: left;">1. Start your collards first, as they will need about an hour to cook through. Add the water to a medium-sized saucepan, and throw on the medium heat. </div><div class="separator" style="clear: both; text-align: left;">2. Chop the onion and mince the garlic, and toss it in the pan. Stir constantly.</div><div class="separator" style="clear: both; text-align: left;">3. Cut the collards into strips, and add to the pan. Stir between batches, and cover when all collards are in the pan. Lower to a simmer, and stir every once in a while. Simmer for at least 45 minutes- 1.5 hours.</div><div class="separator" style="clear: both; text-align: left;">5. Grab a small saucepan and warm up your corn. Cook over medium- heat for about 8 minutes (stirring occasionally), and drain.</div><div class="separator" style="clear: both; text-align: left;">6. Grab a wok or frying pan, the oil, BBQ sauce, and seitan. Warm your wok/pan over medium- heat.</div><div class="separator" style="clear: both; text-align: left;">7. Once ready, add about 2 teaspoons of oil to the pan. Add a few pieces of seitan, and toss. Add enough BBQ sauce to cover the seitan, and cook until you see a nice glaze. Continue until all seitan is cooked.</div><div class="separator" style="clear: both; text-align: left;">8. Throw the drained corn into the wok/pan, and toss to coat lightly.</div><div class="separator" style="clear: both; text-align: left;">9. Assemble and enjoy!</div>Amandahhttp://www.blogger.com/profile/02026141742281336331noreply@blogger.com0tag:blogger.com,1999:blog-822437621176822630.post-11797982386481295262011-01-20T23:04:00.003-05:002011-02-02T23:56:12.941-05:00THE best healthy lunch ever.OMG. I like, no, <b>I love</b> something that is healthy. And easy to make. And portable. Hell yeah!<br />
<br />
<div style="text-align: center;"><b>(Vegan) Lemon Pepper Tofu over Wild Rice</b></div><div style="text-align: center;"><b><br />
</b></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="http://4.bp.blogspot.com/_PZ6LCpW27C0/TTkBSGG6ULI/AAAAAAAAAJ4/S-_mF9-7GiE/s1600/photo-4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="http://4.bp.blogspot.com/_PZ6LCpW27C0/TTkBSGG6ULI/AAAAAAAAAJ4/S-_mF9-7GiE/s320/photo-4.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perfectly Portable:)<br />
<br />
<span class="Apple-style-span" style="font-size: small;"><b><u>Ingredients</u>:</b></span><br />
<span class="Apple-style-span" style="font-size: small;"><i>(Makes enough for a workweek of lunches) </i></span><br />
<span class="Apple-style-span" style="font-size: small;">2 cups <b>wild rice </b>(I used Lundberg Jubilee & Lundberg Black Japonica)</span><br />
<span class="Apple-style-span" style="font-size: small;">2 tablespoons <b>extra virgin olive oil</b> (for cooking the rice)</span><br />
<span class="Apple-style-span" style="font-size: small;">2 packages <b>extra firm tofu</b></span><br />
<span class="Apple-style-span" style="font-size: small;">2 <b>lemons</b></span><br />
<span class="Apple-style-span" style="font-size: small;">1 <b>avocado</b></span><br />
<span class="Apple-style-span" style="font-size: small;">2-4 tablespoons <b>lemon pepper</b></span><br />
<span class="Apple-style-span" style="font-size: small;"><b>Sea salt </b>and<b> pepper </b>to taste </span><br />
<span class="Apple-style-span" style="font-size: small;"><b><u><br />
</u></b></span><br />
<br />
</td></tr>
</tbody></table><b><u>Method</u>:</b><br />
<i>I made this with time in mind, so it's super easy and doesn't involve much work. </i><br />
1. Cook the rice ahead of time, so you can throw your lunches together in the morning. Cook the rice according to package directions (will take one hour so plan ahead!).<br />
2. Cut the tofu into cubes, and warm a medium-sized skillet over medium heat.<br />
3. Throw in the tofu and stir constantly. I didn't have time to press my tofu, so this was my bright idea of how to lose some of the water....<br />
4. Add the juice from one lemon. Grate in some zest if you have the time!<br />
5. Mix and cook for a few minutes before adding the spices. <br />
6. Mash the tofu with a fork, and cook for a few minutes.<br />
7. Throw some of the rice and some of the tofu into your Tupperware of choice. Chop up 1/4 of an avocado, and squeeze a lemon wedge over your meal to preserve the avocado until lunchtime).Amandahhttp://www.blogger.com/profile/02026141742281336331noreply@blogger.com2tag:blogger.com,1999:blog-822437621176822630.post-46748471746279807712011-01-16T13:26:00.006-05:002011-02-02T23:56:52.176-05:00A Healthy 2011Like everyone, I'm really trying to be healthier this year. This concoction has been one of my go-to meals. I was inspired to cook with collard greens and lentils after watching an episode of Down Home with the Neely's on The Food Network. I absolutely LOVE them, and every one of their meals looks so delicious. The rest of the meal was inspired by my recipe for <a href="http://anditsvegan.blogspot.com/2010/11/oldie-but-goodie-seitan-tikka-masala.html">Seitan Tikka Masala</a>. I really wanted to cook with some garam masala, and this is what I came up with. I went with the "kitchen sink" mind-set, and threw in random things I had laying around. I don't know if this counts as a stew or a dish, but whatever it is, it's good. Even my non-vegan-doesn't-like-healthy-foods boyfriend loved this. It's a keeper!<br />
<br />
<div style="text-align: center;"><b>(Vegan) Indian-Spiced Collards and Lentils</b></div><div style="text-align: center;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PZ6LCpW27C0/TTM1mZkEf4I/AAAAAAAAAJ0/c47QRSewC5c/s1600/IMG_0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/_PZ6LCpW27C0/TTM1mZkEf4I/AAAAAAAAAJ0/c47QRSewC5c/s320/IMG_0008.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;"><u><b>Ingredients</b></u>:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">6-8 <b>collard leaves</b></div><div class="separator" style="clear: both; text-align: center;">1 cup<b> lentils</b></div><div class="separator" style="clear: both; text-align: center;">1 medium-sized <b>yellow onion</b></div><div class="separator" style="clear: both; text-align: center;">1 medium-sized<b> tomato</b></div><div class="separator" style="clear: both; text-align: center;">1 can crushed<b> tomatoes</b></div><div class="separator" style="clear: both; text-align: center;">4 cloves <b>garlic</b></div><div class="separator" style="clear: both; text-align: center;">2 teaspoons <b>garam masala</b></div><div class="separator" style="clear: both; text-align: center;">1 teaspoon <b>cumin</b></div><div class="separator" style="clear: both; text-align: center;">A few shakes<b> salt</b>, <b>pepper</b>, <b>cayenne pepper</b>, <b>ginger</b>, and <b>chile pepper</b></div><div class="separator" style="clear: both; text-align: center;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b><u>Method</u>:</b></div><div class="separator" style="clear: both; text-align: left;">1. Chop the onion and tomato and set aside. Mince the garlic and set aside.</div><div class="separator" style="clear: both; text-align: left;">2. Grab a large pot and saute the onion and garlic over medium-heat. I actually used 1/2 cup water to be healthier (and because I didn't have much oil). Feel free to use either! </div><div class="separator" style="clear: both; text-align: left;">3. Once the onions begin to look translucent, throw in the spices to create a glaze. Stir constantly.</div><div class="separator" style="clear: both; text-align: left;">4. Add the chopped and crushed tomatoes, and toss in another 3/4 cup water. </div><div class="separator" style="clear: both; text-align: left;">5. Roll your collards and cut into strips. Toss these into the pot, lower the heat, cover, and simmer for a good half-hour.</div><div class="separator" style="clear: both; text-align: left;">6. While this is going on, cook your lentils according to the package.</div><div class="separator" style="clear: both; text-align: left;">7. Stir the lentils into the pot, and finish simmering. </div><div class="separator" style="clear: both; text-align: left;">8. Serve and feel skinny.</div>Amandahhttp://www.blogger.com/profile/02026141742281336331noreply@blogger.com2tag:blogger.com,1999:blog-822437621176822630.post-50427602837413201642011-01-02T22:10:00.005-05:002011-02-27T00:43:32.844-05:00Easy Finger FoodsHappy New Year! I worked until well into the evening on New Year's, but I really wanted to make some fun finger foods for my boyfriend and friends to enjoy while watching Snooki take us into the New Year. Luckily, all of these snacks can be thrown together quite quickly (with some pre-service prep), and really satisfy a crowd.<br />
<br />
<div align="center"><b><span style="font-size: small;">New Year's Eve Finger Foods</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PZ6LCpW27C0/TSEzlXfjguI/AAAAAAAAAJc/lB8IsDpSKg0/s1600/IMG_0007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/_PZ6LCpW27C0/TSEzlXfjguI/AAAAAAAAAJc/lB8IsDpSKg0/s320/IMG_0007.jpg" width="320" /></a></div><div align="center"><b><u>Ingredients</u>:</b></div><div align="center"><b><br />
</b><b><u>(Vegan) Mexican Hot Dogs in Blankies:</u></b><b></b></div><div align="center">- <b>Vegan</b> <b>jumbo hot dogs</b> </div><div align="center">- <b>Pillsbury Crescent Rolls</b></div><div align="center"><b>- </b>One package<b> vegan bacon </b></div><div align="center"><br />
</div><div align="center"> - 2 medium<b> tomatoes </b></div><div align="center">- 1/3 medium <b>red onion</b> </div><div align="center">- 1/2 <b>jalopeno </b></div><div align="center">- 2 cloves <b>garlic </b></div><div align="center">- Juice of 2 <b>limes </b></div><div align="center">- Handful of <b>cilantro</b> </div><div align="center">- <b>Salt</b> and <b>pepper </b>to taste </div><div align="center"><br />
</div><div align="center">- 1/4 cup <b>vegan mayonnaise </b></div><div align="center">- 1 tablespoon <b>Sriracha </b></div><div align="center">- Pinch of <b>salt</b>, <b>pepper</b>, and <b>sugar </b></div><div align="center"><br />
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</div><div align="center"><b><u>(Vegan) Loaded Potato Skins</u>:</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PZ6LCpW27C0/TSE4BELAfMI/AAAAAAAAAJk/OTpr1w2LL3g/s1600/IMG_0015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/_PZ6LCpW27C0/TSE4BELAfMI/AAAAAAAAAJk/OTpr1w2LL3g/s320/IMG_0015.jpg" width="320" /></a></div><div align="center"><br />
</div><div align="center">- 4 <b>potatoes</b>, baked</div><div align="center"> - 3 tablespoons <b>canola oil </b></div><div align="center">- 1 tablespoon <b>vegan Parmesan cheese </b></div><div align="center">- A few shakes each of<b> salt</b>, <b>garlic powder</b>, <b>paprika</b>, and <b>pepper</b></div><div align="center">- 5 strips of <b>Fakin Bacon</b></div><div align="center">- 3/4 cup <b>Daiya chedder cheese </b></div><div align="center">- 1/4 cup <b>vegan sour cream</b> </div><div align="center">- <b>Chives</b> or <b>green onions </b>for garnish</div><div align="center"><br />
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</div><div align="center"><b><u>(Vegan) Deviled Tofu</u>:</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_PZ6LCpW27C0/TSE4Kjft_WI/AAAAAAAAAJo/JbJh5UZ4He4/s1600/IMG_0013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/_PZ6LCpW27C0/TSE4Kjft_WI/AAAAAAAAAJo/JbJh5UZ4He4/s320/IMG_0013.jpg" width="320" /></a></div><div align="center"><br />
</div><div align="center"><b> </b>- Recipe by Mo from <b><a href="http://mobettavegan.blogspot.com/2010/11/veganmofo-iv-recipeas-salad.html">Mo Betta Vegan</a> </b></div><div align="center"><br />
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</div><div align="center"><b><u>(Vegan) Mini Bagel Pizzas</u>: </b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PZ6LCpW27C0/TSE5dKMsmcI/AAAAAAAAAJs/JOfnIByqqPU/s1600/IMG_0023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/_PZ6LCpW27C0/TSE5dKMsmcI/AAAAAAAAAJs/JOfnIByqqPU/s320/IMG_0023.jpg" width="320" /></a></div><div align="center"><br />
</div><div align="center">- Bag of <b>whole wheat mini bagels</b></div><div align="center">- 2-4 cloves <b>garlic</b></div><div align="center">- One can of <b>pizza sauce</b> </div><div align="center">- <b>Daiya Mozzerella cheese </b></div><div align="center">- A few shakes <b>Italian seasoning</b> </div><div align="center"><br />
</div><div align="left"><b><u>Method</u>:</b></div><div align="left"><b><u>(Vegan) Mexican Hot Dogs in Blankies </u></b></div><div align="left">1. For the <u>pico de gallo</u>: Dice the tomatoes, onion, and jalopeno. Mince your garlic, and chop your cilantro. </div><div align="left">2. Throw all of the ingredients in a bowl, and add the lime juice, salt, and pepper. Done! </div><div align="left">3. For the <u>Sriracha mayo</u>: wisk ingredients together. The salt, pepper, and sugar are to taste, so play around with them. Feel free to add more sriracha if you're feeling crazy. Set aside.</div><div align="left">4. Preheat your oven to 375°F. </div><div align="left">5. Cut the hot dogs in half, and wrap each in one piece of "bacon."</div><div align="left">6. Roll each doggie in a dough triangle and place on a baking sheet.</div><div align="left">7. Bake for 12-15 minutes, or until the dough is golden brown.</div><div align="left">8. Top with Sriraca mayo and pico de gallo. </div><div align="left"><br />
</div><div align="left"><b><u>(Vegan) Loaded Potato Skins </u></b></div><div align="left">1. If you haven't baked your potatoes already, do so first! </div><div align="left">2. Preheat your oven to 350°F.</div><div align="left">3. Cook your "bacon" according to package directions. Once cooled, crumble and set aside. </div><div align="left">4. Once they're soft, cut each lengthwise and scoop out the middle leaving a "bowl" before placing on a baking sheet.</div><div align="left">5. Wisk together the oil, cheese, and spices. Pour or brush mixture onto each potato skin.</div><div align="left">6. Bake until crisp (about 10 minutes).</div><div align="left">7. Fill each skin with cheese and crumbled Fakin Bacon. </div><div align="left">8. Place back in oven for another few minutes (until the cheese melts).</div><div align="left">9. Garnish with sour cream, chives, and/or green onions. </div><div align="left"><br />
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</div><div align="left"><b><u>(Vegan) Mini Bagel Pizzas</u></b></div><div align="left">1. Open or cut bagels in half.</div><div align="left">2. Minch garlic and set aside.</div><div align="left">3. Spread pizza sauce over each mini bagel, and top with garlic, cheese, and a few shakes Italian seasoning.</div><div align="left">4. Throw in a toaster oven or broiler until the cheese melts! Add fun toppings! </div><div align="left"><br />
</div><div align="left">... and to end the night:) <b>Happy New Year!</b></div><div align="left"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PZ6LCpW27C0/TSE9-CBRZRI/AAAAAAAAAJw/DFgqKj9VbaY/s1600/IMG_0019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/_PZ6LCpW27C0/TSE9-CBRZRI/AAAAAAAAAJw/DFgqKj9VbaY/s320/IMG_0019.jpg" width="320" /></a></div><div align="left"><br />
</div>Amandahhttp://www.blogger.com/profile/02026141742281336331noreply@blogger.com4tag:blogger.com,1999:blog-822437621176822630.post-25740990032691688912010-12-25T19:34:00.001-05:002010-12-25T19:34:54.516-05:00What to buy with your Christmas Cash<b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="color: red;">Hap</span></b></span><span class="Apple-style-span" style="color: lime;">py H</span></b><b><span class="Apple-style-span" style="color: lime;">olid</span><span class="Apple-style-span" style="color: red;">ays</span></b>, everyone! I absolutely love this time of year. The celebration starts in early December with my birthday, stretches into the next few weeks with all of the "religious" (or "consumer?") holidays, and wraps up with the start of a new year. I love it because there's endless excuses to cook, to bake, to cut out snowflakes (ha), wear festive clothing, and buy presents! Not to mention, I GET A WHOLE DAY OFF! By now, you probably have more gift cards than you know what to do with. Well, I have a suggestion:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_PZ6LCpW27C0/TRaHDz65ujI/AAAAAAAAAJA/EuWgoZwQ-9E/s1600/vegan-cookie-connoisseur.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="304" src="http://2.bp.blogspot.com/_PZ6LCpW27C0/TRaHDz65ujI/AAAAAAAAAJA/EuWgoZwQ-9E/s320/vegan-cookie-connoisseur.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;">Cue the hallelujah. Your eyes are not deceiving you. This cookbook holds <b>140</b> cookie recipes<span class="Apple-style-span" style="font-family: arial, sans-serif;"><span class="Apple-style-span" style="font-size: x-small; line-height: 15px;"><b>.</b></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: arial, sans-serif;"><span class="Apple-style-span" style="font-size: x-small; line-height: 15px;"><b><br />
</b></span></span></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="http://2.bp.blogspot.com/_PZ6LCpW27C0/TRaMT-M61-I/AAAAAAAAAJI/auhG2kGdk1s/s1600/IMG_0038.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/_PZ6LCpW27C0/TRaMT-M61-I/AAAAAAAAAJI/auhG2kGdk1s/s320/IMG_0038.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy Mexican Hot Chocolate Cookies</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: arial, sans-serif;"><span class="Apple-style-span" style="font-size: x-small; line-height: 15px;"><b><br />
</b></span></span></div><div class="separator" style="clear: both; text-align: left;">Possibly even more impressive is the fact that the author is only 19! And published! Amazing! Kelly started writing the book in the summer of 2007, and has been baking up a storm ever since. What I love about her recipes is that they are simple. You won't be running around (or biking, in my case) to five different stores looking for the ingredients*. That's huge. Additionally, she includes photos for almost every recipe, a conversion chart (so helpful), and no-bake cookies for those times when you're really craving a cookie and need some instant gratification. Another life saving feature? A troubleshooting section.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So, what kind of recipes can you expect? Honestly? Pretty much anything you can dream up. Aside from the five different versions of Chocolate Chip cookies (!!), Kelly has broken her cookbook into chapters of deliciousness: Cookies Inspired by Drinks (Root Beer Float Cookies!), DIY Versions of Mass-Produced Cookies (Girl Scout Cookies!), and Cookies You Would Find at a Tea Party (Cinnamon Roll Cookies!) are some of my favorites. She even included a recipe for the pup in your life! </div><div class="separator" style="clear: both; text-align: left;"><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_PZ6LCpW27C0/TRaMHmjDAyI/AAAAAAAAAJE/kLWXCWPFSvo/s1600/63541_904290517473_8228679_46664121_8051203_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/_PZ6LCpW27C0/TRaMHmjDAyI/AAAAAAAAAJE/kLWXCWPFSvo/s320/63541_904290517473_8228679_46664121_8051203_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Harriet and David's birthday treats!</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>My only cons</u>:</div><div class="separator" style="clear: both; text-align: left;">- I really, really, REALLY wanted to make the Root Beer Float cookies. I looked EVERYWHERE for root beer extract, with no success. I'm super bummed about it, because they sound amazing.</div><div class="separator" style="clear: both; text-align: left;">- There is a recipe for a Chocolate Chip Cookie Cake, which I had huge plans for (and totally talked up at work). I was going to make a huge "ugly Christmas Sweater" that had my company's logo "stitched" in, with some of our manifesto piped on. I tried the recipe twice, and it just doesn't turn out. BUMMED, because the picture in the book is flawless. </div><div class="separator" style="clear: both; text-align: left;"><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="http://4.bp.blogspot.com/_PZ6LCpW27C0/TRaMgla-7SI/AAAAAAAAAJM/oUl6aH2ZT54/s1600/IMG_1042.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/_PZ6LCpW27C0/TRaMgla-7SI/AAAAAAAAAJM/oUl6aH2ZT54/s320/IMG_1042.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peanut Butter Chocolate-Covered Pretzel Bars</td></tr>
</tbody></table>Next up on my list (yes, I made a list of "immediate-makes"): Glazed Apple Cider Cookies, Oatmeal Cream Pies, Lemon Cornmeal Cookies, Chocolate Peppermint Cream Bars, and Inside-Out Peppermint Patties. YUM!<br />
<div><br />
</div><div><span class="Apple-style-span" style="font-size: x-small;">*except, in my case, root beer extract. Help!</span></div>Amandahhttp://www.blogger.com/profile/02026141742281336331noreply@blogger.com3tag:blogger.com,1999:blog-822437621176822630.post-72064343408463658792010-12-17T23:56:00.000-05:002010-12-17T23:56:29.810-05:00Caramel Apple Cinnamon Rolls!My birthday was on the 14th (!!), and my amazing boyfriend bought me the best present ever-- a brand- spanking new 9-speed electric mixer! Heyyoo! I needed to use it immediately. Chelsea came in for a visit, and she was craving apple muffins. I wanted cookies and an excuse to use my mixer. This was a.... delicious compromise.<br />
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<div style="text-align: center;"><b>(Vegan) Caramel Apple Cinnamon Rolls</b> </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PZ6LCpW27C0/TQw1ttuQhpI/AAAAAAAAAI4/_TFJzumw0lk/s1600/IMG_0035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_PZ6LCpW27C0/TQw1ttuQhpI/AAAAAAAAAI4/_TFJzumw0lk/s320/IMG_0035.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;">I've never made cinnamon rolls, so I used a base recipe that sounded amazing + some of my own touches. It's essentially a cinnamon bun with an apple filling, apple cider glaze, and a caramel drizzle. Hell to the yes. The dough recipe came from a <a href="http://epicurvegan.com/2010/12/09/the-ultimate-vegan-cinnamon-bun/">vegan blogger who used to work for Cinnabun</a>. SOLD.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b><u>The Dough</u></b>:</div><div class="separator" style="clear: both; text-align: center;"><i>(from epicurvegan.com)</i></div><div class="separator" style="clear: both; text-align: center;">- 4.5 cups <b>AP flour</b></div><div class="separator" style="clear: both; text-align: center;">- 2 1/4 tsp <b>yeast</b></div><div class="separator" style="clear: both; text-align: center;">- 1/2 cup <b>dark brown sugar</b></div><div class="separator" style="clear: both; text-align: center;">- 1 cup<b> soy milk</b></div><div class="separator" style="clear: both; text-align: center;">- 1 tsp <b>vanilla</b></div><div class="separator" style="clear: both; text-align: center;">- 2 "<b>flax eggs</b>" (2 tbsp ground flax + 1/2 cup water)</div><div class="separator" style="clear: both; text-align: center;">- 1/3 cup <b>vegan butter</b> (melted)</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 22px;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><b><u>The Filling</u></b>:</div><div class="separator" style="clear: both; text-align: center;">- 2 <b>Granny Smith apples</b></div><div class="separator" style="clear: both; text-align: center;">- 1/2 cup<b> brown sugar</b></div><div class="separator" style="clear: both; text-align: center;">- 2 tablespoons <b>sugar</b></div><div class="separator" style="clear: both; text-align: center;">- 1/2 cup <b>vegan butter</b></div><div class="separator" style="clear: both; text-align: center;">- 2 tablespoons <b>cinnamon</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b><u>The Glaze</u></b>:</div><div class="separator" style="clear: both; text-align: center;">- 2 cups <b>powdered sugar</b></div><div class="separator" style="clear: both; text-align: center;">- 4 tablespoons <b>vegan butter</b></div><div class="separator" style="clear: both; text-align: center;">- 6 tablespoons <b>apple cider</b></div><div class="separator" style="clear: both; text-align: center;">- 1 tsp <b>vanilla</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b><u>The Drizzle</u></b>:</div><div class="separator" style="clear: both; text-align: center;"><i>(aka caramel)</i></div><div class="separator" style="clear: both; text-align: center;">- 1/2 cup <b>sugar</b></div><div class="separator" style="clear: both; text-align: center;">- 3 tablespoons <b>vegan butter</b></div><div class="separator" style="clear: both; text-align: center;">- 1/4 cup <b>vegan creamer</b></div><div class="separator" style="clear: both; text-align: center;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b><u>Method</u>:</b></div><div class="separator" style="clear: both; text-align: left;">1. In a small saucepan, heat up the soy milk. Warm it until it's just warm enough to dip your finger in it. Remove from heat once warmed, and pour into a medium-sized bowl. </div><div class="separator" style="clear: both; text-align: left;">2. Add the brown sugar, and stir to dissolve. Add the yeast, stir, and set aside to proof.</div><div class="separator" style="clear: both; text-align: left;">3. Use a mixer (I can do this now!!) to blend together the ground flax seeds and water.</div><div class="separator" style="clear: both; text-align: left;">4. Add the flax mixture, melted butter, and vanilla to the proofed yeast (make sure it sat for about 10 minutes). Stir gently.</div><div class="separator" style="clear: both; text-align: left;">5. Grab a large bowl and measure out your flour. Add the wet mixture to the flour, and knead! Knead! Knead! It should be soft and "elastic" -- this will take a bit, but you will get there!</div><div class="separator" style="clear: both; text-align: left;">6. Place the dough back into the large bowl, shape into a ball, and cover with a warm, damp cloth. Let rise for about 30 minutes, or until the dough has doubled in size.</div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">7. While the dough is rising, start your filling! You can either bake your apples, or cook them down on the stove. We chose the stove.</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">8. Chop your apples into teeny, tiny pieces.</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">9. Grab a small saucepan, and begin to melt your butter over medium heat. As it begins to melt, add apples and spices. Cook, cook, cook (stirring constantly) until apples are soft (but not mush!). </span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">10. Once your dough has risen, punch the ball into a disk and throw onto a floured surface. </span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">11. Roll dough into a rectangle (about 1/4 inch thick). Once you have a nice rectangle, brush the vegan butter over the dough, leaving 3" naked at one end (to stay sticky- you need to seal those buns somehow!).</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">12. Spread the filling evenly over the surface of the dough, avoiding the naked edge.</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">13. Roll that baby up! Cut into slices- you'll get about 8.</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">14. Line a baking sheet with parchment paper, and place rolls on top, facing up.</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">15. Cover the rolls with another warm, damp towel, and let rise for another 30 minutes. They should double in size again.</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">16. Preheat your oven to 400F.</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">17. Once buns have risen, place in oven and bake for 10-15 minutes. You're looking to achieve that lovely golden brown color.</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">18. </span>To make the glaze<span class="Apple-style-span" style="font-weight: normal;">: Grab a small saucepan and melt butter over medium-heat. Add sugar, cider, and vanilla. Stir to combined, and turn heat to low.</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">19. </span>To make the caramel<span class="Apple-style-span" style="font-weight: normal;">: Make sure you have everything pre-measured and ready to go- caramel is fast! Heat the sugar in a medium-sized saucepan over medium-high heat. Stir continuously with a wisk. Once the sugar boils (and smells amazing), add the vegan butter and mix. Once the butter melts, remove from heat. Wait a few seconds, and add the vegan creamer. Wisk to smooth! BE CAREFUL!</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">20. Once the buns come out of the oven (ha), pour the glaze and caramel over them!</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;"><br />
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</div>Amandahhttp://www.blogger.com/profile/02026141742281336331noreply@blogger.com3tag:blogger.com,1999:blog-822437621176822630.post-79210545874152687092010-12-10T22:06:00.000-05:002010-12-10T22:06:12.671-05:00How cute is this?!Lisa from <a href="http://lunchboxproject.blogspot.com/">the Lunch Box Project</a> is celebrating the amazingness that is <i>the cupcake</i> this month. Can I just throw it out there that I *love* her blog?! It is the only non-vegan food blog that I follow regularly. Her blog is so fun: her recipes are simple (but lovely), her art is inspiring (and adorable), and she involves her children in the festivities! I love it! Back to the cupcakes. This is month, she chose 16 submissions to illustrate and feature on her blog. At the end of the month, she is going to combine them into one delectable poster! Well, I was lucky enough to have my Strawberry Shortcake Cupcakes chosen for the occasion!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PZ6LCpW27C0/TQLmVgRQX3I/AAAAAAAAAIw/xtnlfuGkf84/s1600/Strawberry+Shortcake+Cupcakes-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_PZ6LCpW27C0/TQLmVgRQX3I/AAAAAAAAAIw/xtnlfuGkf84/s1600/Strawberry+Shortcake+Cupcakes-1.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Just adorable! The inspiration:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PZ6LCpW27C0/TQLqWSThxxI/AAAAAAAAAI0/Ook7I09X4VE/s1600/IMG_0973.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_PZ6LCpW27C0/TQLqWSThxxI/AAAAAAAAAI0/Ook7I09X4VE/s320/IMG_0973.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;">The <a href="http://anditsvegan.blogspot.com/2010/10/vegan-strawberry-shortcake-cupcakes-for.html">recipe</a>. :)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Amandahhttp://www.blogger.com/profile/02026141742281336331noreply@blogger.com2tag:blogger.com,1999:blog-822437621176822630.post-17896201908442519652010-12-09T21:55:00.000-05:002010-12-09T21:55:50.085-05:00I am addicted to chocolate.It's true. There are two things that I need every single day: coffee and chocolate. Unfortunately, many times I go to make a meal... and all I have is coffee and chocolate. Which is awesome, but, you know, not really that healthy. Last night I realized I hadn't eaten (the horror!), and decided I would make waffles. I do this a lot when I either a) don't have any time, or b) don't have any food (or both). You always have the ingredients to make waffles right??! Well.... I didn't have soy milk. But, I had chocolate almond milk...<br />
<br />
<div style="text-align: center;"><b>(Vegan) Chocolate Almond Waffles</b></div><div style="text-align: center;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_PZ6LCpW27C0/TQGU2oJQC9I/AAAAAAAAAIs/8nIyHfrtA74/s1600/IMG_1904.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/_PZ6LCpW27C0/TQGU2oJQC9I/AAAAAAAAAIs/8nIyHfrtA74/s320/IMG_1904.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;"><b><u>Ingredients</u>:</b></div><div class="separator" style="clear: both; text-align: center;">- 1 1/3 cups <b>AP flour</b></div><div class="separator" style="clear: both; text-align: center;">- 1 1/2 cups <b>chocolate almond milk</b></div><div class="separator" style="clear: both; text-align: center;">- 2 teaspoons<b> baking powder</b></div><div class="separator" style="clear: both; text-align: center;">- 1/4 cup<b> sugar</b></div><div class="separator" style="clear: both; text-align: center;">- 1/4 cup<b> brown sugar</b></div><div class="separator" style="clear: both; text-align: center;">- Dash of <b>salt</b></div><div class="separator" style="clear: both; text-align: center;">- 1/4 cup<b> canola oil</b></div><div class="separator" style="clear: both; text-align: center;">- 1 teaspoon<b> vanilla</b></div><div class="separator" style="clear: both; text-align: center;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b><u>Method</u>:</b></div><div class="separator" style="clear: both; text-align: left;">1. Preheat your waffle iron!</div><div class="separator" style="clear: both; text-align: left;">2. Mix together the dry ingredients in a medium-sized bowl.</div><div class="separator" style="clear: both; text-align: left;">3. Mix together the wet ingredients in another medium-sized bowl. </div><div class="separator" style="clear: both; text-align: left;">4. Combine! Mix/wisk until you don't have clumps!</div><div class="separator" style="clear: both; text-align: left;">5. Throw 'em on the waffle iron, and cook! Makes 6.</div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;">Super easy, and amazingly really delicious! They're not super chocolatey, and kind of taste like waffle cones!!</div><div style="text-align: center;"><b><br />
</b></div>Amandahhttp://www.blogger.com/profile/02026141742281336331noreply@blogger.com2tag:blogger.com,1999:blog-822437621176822630.post-41828980200985337692010-12-06T23:50:00.002-05:002011-02-17T15:52:38.961-05:00Gossip Worthy Monday: Healthy EditionThe non-stop dessert of late is amazing. However, we are starting to feel slobbish. So, we decided to try a healthier meal for Gossip Girl this week. We're both super busy and couldn't coordinate, so we did our own lovely things: stuffed peppers and split pea soup!<br />
<br />
<div style="text-align: center;"><b>My version: (Vegan) Quinoa Stuffed Orange Peppers</b></div><div style="text-align: center;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_PZ6LCpW27C0/TP221TDxdkI/AAAAAAAAAIk/VGBdHCe0OFY/s1600/IMG_1896.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/_PZ6LCpW27C0/TP221TDxdkI/AAAAAAAAAIk/VGBdHCe0OFY/s320/IMG_1896.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;">For some reason, whenever I think "healthy," I think stuffed peppers. Work with me.</div><div class="separator" style="clear: both; text-align: center;"><b><u><br />
</u></b></div><div class="separator" style="clear: both; text-align: center;"><b><u>Ingredient</u>s:</b></div><div class="separator" style="clear: both; text-align: center;">- <b>Extra Virgin Olive Oil</b></div><div class="separator" style="clear: both; text-align: center;">- 2<b> orange peppers</b></div><div class="separator" style="clear: both; text-align: center;"><b>- 1 green pepper</b></div><div class="separator" style="clear: both; text-align: center;">- 1 cup<b> quinoa</b> (uncooked)</div><div class="separator" style="clear: both; text-align: center;">- 1/2 a<b> sweet onion</b></div><div class="separator" style="clear: both; text-align: center;">- 2 cloves<b> garlic</b></div><div class="separator" style="clear: both; text-align: center;">- 3/4 cup (chopped)<b> mushrooms</b></div><div class="separator" style="clear: both; text-align: center;">- 1/4 cup (chopped)<b> carrots</b></div><div class="separator" style="clear: both; text-align: center;">- 1/2 cup<b> fresh parsley</b></div><div class="separator" style="clear: both; text-align: center;">- 3 handfuls<b> baby spinach</b></div><div class="separator" style="clear: both; text-align: center;">- 1/4 cup<b> ground nuts</b> (I used cashews)</div><div class="separator" style="clear: both; text-align: center;">- A few shakes<b> cumin</b>,<b> cinnamon</b>, <b>salt</b>, and<b> pepper </b>(all to taste)</div><div class="separator" style="clear: both; text-align: center;">- <b>Soy sauce</b>! (optional)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><u>Method</u></b>:</div><div class="separator" style="clear: both; text-align: left;">1. Preheat your oven t<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">o 350</span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">°F. Cook the quinoa: boil two cups water and one cup quinoa. Lower heat, cover, and cook for about 10-15 minutes (just like rice).</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2. Grab a few bowls and start chopping: the green pepper, the onion, the mushrooms, the carrots, and the parsley. Minch your garlic!</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3. Grab a saucepan and throw in 1-2 tablespoons of oil (over medium heat). Once warmed, toss in the onion and garlic. Cook until transparent. </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">4. Toss in the garlic, and continue to saute.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">5. The mushrooms, pepper, and carrots go in next! Continue to saute.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">6. Mix in the parsley. Throw in one handful spinach at a time (unless you have a huge saucepan, then toss it all in! Go for it!), and allow to wilt down to make room for the rest. Continue to saute.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">7. Shake in your spices, nuts, and finally the cooked quinoa. Stir, and lower heat.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">8. Cut off the tops of your orange peppers, and core the insides. Fill with filling (you'll get 4-6 full peppers), and top with it's hat.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">9. Cover with foil, and bake for 1 hour.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">10. Once finished, either enjoy OR be a little less healthy and put on a ton of soy sauce before enjoying! I tried!:)</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>Chelsea's version: (Vegan) Split Pea Soup</b></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;"><b><br />
</b></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_PZ6LCpW27C0/TP27NNkqVdI/AAAAAAAAAIo/9bMs2IV9Blo/s1600/SDC11064.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_PZ6LCpW27C0/TP27NNkqVdI/AAAAAAAAAIo/9bMs2IV9Blo/s1600/SDC11064.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;"><b><br />
</b></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;"><b><u>Ingredients</u>:</b></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;">- <b>Extra Virgin Olive Oil</b></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;">- 1/4 cup<b> safflower oil</b></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;">- 1<b> yellow onion</b>, chopped</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;">- 2 stalks<b> celery</b>, chopped</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;">- 1 pound <b>split peas</b></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;">- 2 <b>carrots</b>, chopped</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;">- 1/4 cup<b> white wine</b></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;">- W<b>ater</b></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;">- A few shakes<b> dried marjoram</b>,<b> basil</b>,<b> salt</b>, and<b> pepper</b> (to taste)</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;"><b><br />
</b></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;"><b><u>Method</u>:</b></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;">1. Grab a saucepan, and saute the onions over medium heat until transparent. </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;">2. Add the celery next, and saute for another few minutes.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;">3. Add water to fill pan halfway, and raise heat to boil.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;">4. Add spices, split peas, and carrots, and boil for about one hour (until peas are softened).</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;">5. Add white wine, and cook down for at least one more hour.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;"><b><br />
</b></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;">:) !</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;">Can I take this time to express my anger at the fact that Gossip Girl is on hiatus until JANUARY 24TH??! Boooooooooooo.</span></span></div>Amandahhttp://www.blogger.com/profile/02026141742281336331noreply@blogger.com4tag:blogger.com,1999:blog-822437621176822630.post-31809022077740834022010-12-01T22:08:00.001-05:002010-12-01T22:09:25.173-05:00Veganville Voopee Pies!(Vegan) Pumpkin Voopee Pies. Delivered to my door.<br />
<div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_PZ6LCpW27C0/TPcKR7vkK0I/AAAAAAAAAH4/pldgmJMI8JM/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_PZ6LCpW27C0/TPcKR7vkK0I/AAAAAAAAAH4/pldgmJMI8JM/s320/photo.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><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="http://2.bp.blogspot.com/_PZ6LCpW27C0/TPcKWpKzJvI/AAAAAAAAAH8/Sdh7ejxCGqQ/s1600/photo-7.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/_PZ6LCpW27C0/TPcKWpKzJvI/AAAAAAAAAH8/Sdh7ejxCGqQ/s320/photo-7.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dave being Ninja Cat and crying at the camera for a snack!</td></tr>
</tbody></table><div><div><br />
</div><div>Gigi from <a href="http://gigi-2boomers.blogspot.com/">VEGANVILLE</a> sent me this box of goodies, which are quite the After-Thanksgiving treat! I loved the cute packaging and... she sent me SIX VOOPEE PIES! SIX! That's enough dessert for AT LEAST two days (haha)!</div></div><div><br />
</div><div><b><u>Wins</u></b>: </div><div>- <b>Gigi</b>. She rocks. Not only are her desserts delicious, but she is also super sweet. And, she ships quickly. Any time spent waiting for dessert is a sad and lonely time, but she finds a way to make it manageable.</div><div>- <b>The Packaging</b>. The pies came individually wrapped in a pastry box (which is more than I can say for a lot of snail mail desserts...), wrapped in a paper bag, and packaged in a reused Whole Foods bag. The layering of the paper saved the pastry box, as it was monsooning out (I am aware that monsooning isn't a word, but I like it so I'm going for it). </div><div>- <b>The Voopee Pies</b>. They were delicious, even after surviving the trip from California to Pennsylvania, and then sitting in the post office over the weekend. They were moist, pumpkin-y (but not too much, which was nice- it's easy to go overboard when you're dealing with pumpkin!), and didn't fall apart:</div><div><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/_PZ6LCpW27C0/TPcMKb3n_lI/AAAAAAAAAIA/SlPc-euc_30/s1600/photo-8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_PZ6LCpW27C0/TPcMKb3n_lI/AAAAAAAAAIA/SlPc-euc_30/s320/photo-8.JPG" width="320" /></a></div><div></div><div>Look at that! Perfect! My favorite place to get whoopie pies in Philly does them well, but they're a disaster of a mess. I think this cake made about 4 crumbs (which I ate). I didn't even know that this was possible.</div><div><br />
</div><div><b><u>Fails</u></b>-</div><div>- I can honestly say that there were none with these! I am the first to admit a problem, too. There is a bakery in Philly that I was super excited for, but was a huge let down and I have never been back. That is not the case with VEGANVILLE's desserts. Gigi knows what she is doing!</div><div><br />
</div><div>If you'd like to check out the delicious snacks Gigi has to offer, check out <a href="http://www.etsy.com/shop/Veganville">VEGANVILLE's Etsy Shop</a>. It offers various flavors of Voopee Pies, cookies, and other lovely concoctions. The Swedish Fish Cupcakes really caught my eye:</div><div><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/_PZ6LCpW27C0/TPcNbtqLqfI/AAAAAAAAAIE/XDWx0RU34ms/s1600/il_570xN.162892991.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="http://4.bp.blogspot.com/_PZ6LCpW27C0/TPcNbtqLqfI/AAAAAAAAAIE/XDWx0RU34ms/s320/il_570xN.162892991.jpg" width="320" /></a></div><div><br />
</div><div>How cute are those?!! Thanks, Gigi!:)</div><div><br />
</div>Amandahhttp://www.blogger.com/profile/02026141742281336331noreply@blogger.com1tag:blogger.com,1999:blog-822437621176822630.post-9495103054509069482010-11-30T03:13:00.002-05:002011-02-02T23:59:27.192-05:00Victoria's Secret Fashion Show Sexy Vegan Petit Fours!<span class="Apple-style-span" style="color: #e06666;">Hello Bombshells!</span><br />
<span class="Apple-style-span" style="color: #e06666;">TODAY is the 2010 Victoria's Secret Fashion Show! I had wanted to host an online shindig complete with girly petit fours, but was told the idea was too ambitious. Regardless, Chelsea and I are still super excited, and went ahead and made some! I'll be watching in PA, and she'll be watching in CA. And, we'll both be snacking on our "sexy" petit fours that we made for the event! Here are our recipes incase you want to throw some together for yourself!</span><br />
<span class="Apple-style-span" style="color: #e06666;"><br />
</span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="color: #e06666;"><b>My version: (Vegan) Ravishing Red Velvet Petit Fours with Victoria's Secret PINK Frosting!</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #e06666;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_PZ6LCpW27C0/TPSok0RSRWI/AAAAAAAAAHU/NfH1VK_Zlyc/s1600/IMG_1884.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_PZ6LCpW27C0/TPSok0RSRWI/AAAAAAAAAHU/NfH1VK_Zlyc/s320/IMG_1884.jpg" width="239" /></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://2.bp.blogspot.com/_PZ6LCpW27C0/TPSormsnfYI/AAAAAAAAAHY/rV8igdZycBQ/s1600/IMG_1882.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/_PZ6LCpW27C0/TPSormsnfYI/AAAAAAAAAHY/rV8igdZycBQ/s320/IMG_1882.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="color: #e06666;">My idea was to create an edible version of their iconic bag. You know, the one with the red and pink stripes. I had every intention to cover them and decorate them, but they looked just so darn cute as is. Plus, my fondant did NOT come out right, and made the first one look terrible. So, it really was a win-win to just leave them alone.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666;"><b><u>Ingredients</u>:</b></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666;"><b><u>For the Red Velvet Cake</u>:</b></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666;">- 2 1/2 cups <b>AP flour</b></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666;">- 1.5 tablespoons<b> cocoa powder</b></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666;">- 1 1/2 cups <b>sugar </b>(castor if you have it. If not, grind regular sugar in a food processor)</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666;">- <b>ENER-G egg replacer equivalent of 2 eggs</b></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666;">- 1 1/2 tablespoons <b>vegan red food coloring</b></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666;">- 1 cup<b> vegan buttermilk*</b></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666;">- Dash of<b> salt</b></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666;">- 1 teaspoon <b>vanilla</b></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666;">- 1 teaspoon <b>vinegar</b></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666;">- 1/2 cup + 2 tablespoons<b> vegan shortening</b></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666;">- 2 tablespoons <b>vegan butter</b></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666;">- 1 teaspoon <b>baking soda</b></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666;"><b><u>For the Icing</u>:</b></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666;">I used the Cream Cheese Frosting from Vegan Cupcakes Take Over the World, and added two drops of vegan red food coloring to make it pink. If you do not have this book, a) get it immediately, and/or b) use your favorite simple cream cheese frosting recipe.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666;">* To make <b>vegan buttermilk</b>, just add 1 tablespoon white vinegar or lemon juice to 1 cup soy milk. Wisk, and let sit for at least 5 minutes. You can also substitute plain vegan yogurt.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #e06666;"><b><u>Method</u>:</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #e06666;">1. Preheat your oven to 350</span><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;"><span class="Apple-style-span" style="color: #e06666;">°F. Cut a circle that will fit in your cake pan out of wax paper, and place it in your pan. To do this, simply turn your pan over, place a piece of wax paper, trace, and cut on the line! Fits perfectly!</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;"><span class="Apple-style-span" style="color: #e06666;">2. Sift together your flour, cocoa powder, and salt. This took forever because my sifter is the biggest piece of crap ever! Hopefully, you can do this in under 15 minutes.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;"><span class="Apple-style-span" style="color: #e06666;">3. Make your vegan buttermilk and set aside to curdle (yum).</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;"><span class="Apple-style-span" style="color: #e06666;">4. Cream together the shortening, butter, and sugar. Speaking of taking forever, I'd love to have a working electric mixer. This took me... 20 MINUTES.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;"><span class="Apple-style-span" style="color: #e06666;">5. Add the vanilla.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;"><span class="Apple-style-span" style="color: #e06666;">6. Add the red food coloring to the buttermilk. Add as much or as little as you like. I found 1.5 tablespoons to be perfect for the color I wanted to achieve.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;"><span class="Apple-style-span" style="color: #e06666;">7. Add the flour mixture and the buttermilk together in batches. Don't be scared if it curdles and looks disgusting (I was). It gets better, I promise.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;"><span class="Apple-style-span" style="color: #e06666;">8. Combine the white vinegar and baking soda, and fold into the batter. Every recipe I used to build mine (I've never had or made this before!) liked this idea, so I rolled with it.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;"><span class="Apple-style-span" style="color: #e06666;">9. Pour into your cake pan. </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;"><span class="Apple-style-span" style="color: #e06666;">10. Bake for 20-35 minutes, depending on your oven. My cake took over 30 minutes. It is ready when you pass the toothpick test (ie. a toothpick inserted into the center of your cake comes out clean).</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;"><span class="Apple-style-span" style="color: #e06666;">11. Let cool for a bit before placing in freezer to cool.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #e06666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span class="Apple-style-span" style="line-height: 18px;">12. Make your icing! Most recipes will have you creaming together all of the ingredients until light and fluffy. I added two drops of red food coloring to make mine pink! Place in 'fridge to cool.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #e06666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span class="Apple-style-span" style="line-height: 18px;">13. Cut your cake into layers! Ice each layer, and stack them back together. Check it out:</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #e06666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/_PZ6LCpW27C0/TPStY-abPuI/AAAAAAAAAHc/dglYaF5xxtw/s1600/IMG_1864.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/_PZ6LCpW27C0/TPStY-abPuI/AAAAAAAAAHc/dglYaF5xxtw/s320/IMG_1864.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;"><span class="Apple-style-span" style="color: #e06666;">14. I cut mine in half, because I wanted to save some of the cake to eat on it's own:</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #e06666;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/_PZ6LCpW27C0/TPStzm76jMI/AAAAAAAAAHg/X21o_02iDps/s1600/IMG_1868.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/_PZ6LCpW27C0/TPStzm76jMI/AAAAAAAAAHg/X21o_02iDps/s320/IMG_1868.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #e06666;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #e06666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span class="Apple-style-span" style="line-height: 18px;">15. Then, I used a ring mold to cut them into bite-sized pieces: </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #e06666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/_PZ6LCpW27C0/TPSt94-aO8I/AAAAAAAAAHk/emYjYy2Ztpc/s1600/IMG_1870.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/_PZ6LCpW27C0/TPSt94-aO8I/AAAAAAAAAHk/emYjYy2Ztpc/s320/IMG_1870.jpg" width="320" /></a></div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/_PZ6LCpW27C0/TPSuJxkhqfI/AAAAAAAAAHo/BeZIhoNGoZ0/s1600/IMG_1872.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/_PZ6LCpW27C0/TPSuJxkhqfI/AAAAAAAAAHo/BeZIhoNGoZ0/s320/IMG_1872.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;"><span class="Apple-style-span" style="color: #e06666;">So cute! And DELICIOUS! I ate pretty much all of the scraps....</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #e06666;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666;"><b>Chelsea's version: (Vegan) Radient Raspberry and Chocolate Petit Fours with a Classic Poured Fondant Finish</b></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_PZ6LCpW27C0/TPSu2Qh94CI/AAAAAAAAAHs/QTCg6cbN1Ug/s1600/petit+fours.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="http://2.bp.blogspot.com/_PZ6LCpW27C0/TPSu2Qh94CI/AAAAAAAAAHs/QTCg6cbN1Ug/s320/petit+fours.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="color: #e06666;">Chelsea went for classic petit fours, and absolutely nailed them. They look delectable!!!</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b><u><span class="Apple-style-span" style="color: #e06666;">Ingredients</span></u><span class="Apple-style-span" style="color: #e06666;">:</span></b></div><div class="separator" style="clear: both; text-align: center;"><b><u><span class="Apple-style-span" style="color: #e06666;">For the Sponge Cake</span></u><span class="Apple-style-span" style="color: #e06666;">:</span></b></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="color: #e06666;">- </span><b><span class="Apple-style-span" style="color: #e06666;">ENER-G equivalent of 4 eggs</span></b></span><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="color: #e06666;"><br />
</span></span><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="color: #e06666;">- 1 cup </span><b><span class="Apple-style-span" style="color: #e06666;">sugar</span></b></span><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="color: #e06666;"><br />
</span></span><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="color: #e06666;">- 2 cups </span><b><span class="Apple-style-span" style="color: #e06666;">AP flour</span></b></span><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="color: #e06666;"><br />
</span></span><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="color: #e06666;">- 2 tsp. </span><b><span class="Apple-style-span" style="color: #e06666;">baking powder</span></b></span><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="color: #e06666;"><br />
</span></span><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="color: #e06666;">- 1/2 cup </span><b><span class="Apple-style-span" style="color: #e06666;">soy milk</span></b></span><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="color: #e06666;"><br />
</span></span><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="color: #e06666;">- 5 tbsp. </span><b><span class="Apple-style-span" style="color: #e06666;">vegan butter</span></b><span class="Apple-style-span" style="color: #e06666;">, melted</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="font-family: Helvetica;"></span></span><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="color: #e06666;">- 1 jar </span><b><span class="Apple-style-span" style="color: #e06666;">raspberry jam filling</span></b><span class="Apple-style-span" style="color: #e06666;"><br />
</span></span><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="color: #e06666;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Helvetica;"><b><u><span class="Apple-style-span" style="color: #e06666;">For the Chocolate Ganache</span></u><span class="Apple-style-span" style="color: #e06666;">:</span></b></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="color: #e06666;">- 1 bar of </span><b><span class="Apple-style-span" style="color: #e06666;">bittersweet </span></b><span class="Apple-style-span" style="color: #e06666;">or </span><b><span class="Apple-style-span" style="color: #e06666;">unsweetened chocolate</span></b></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="color: #e06666;"><br />
</span><b><u><span class="Apple-style-span" style="color: #e06666;">For the Poured Fondant</span></u><span class="Apple-style-span" style="color: #e06666;">:</span></b><span class="Apple-style-span" style="color: #e06666;"><br />
- 2 1/2 cups </span><b><span class="Apple-style-span" style="color: #e06666;">sugar</span></b><span class="Apple-style-span" style="color: #e06666;"><br />
- 1/2 cup</span><b><span class="Apple-style-span" style="color: #e06666;"> water</span></b><span class="Apple-style-span" style="color: #e06666;"><br />
- 1/4 cup </span><b><span class="Apple-style-span" style="color: #e06666;">corn syrup</span></b><span class="Apple-style-span" style="color: #e06666;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Helvetica;"><b><u><span class="Apple-style-span" style="color: #e06666;">Method</span></u><span class="Apple-style-span" style="color: #e06666;">:</span></b></span></div><span class="Apple-style-span" style="font-family: Helvetica;"></span><br />
<span class="Apple-style-span" style="font-family: Helvetica;"></span><br />
<span class="Apple-style-span" style="font-family: Helvetica;"></span><br />
<span class="Apple-style-span" style="font-family: Helvetica;"><div style="text-align: left;"><span class="Apple-style-span" style="color: #e06666;">- Preheat the oven to 350. Grease and flour a 10x15 inch jellyroll pan.</span></div></span><span class="Apple-style-span" style="font-family: Helvetica;"><div style="text-align: left;"><span class="Apple-style-span" style="color: #e06666;">- Put all ingredients in mixer and mix until smooth.</span></div></span><span class="Apple-style-span" style="font-family: Helvetica;"><div style="text-align: left;"><span class="Apple-style-span" style="color: #e06666;">- Spread onto pan.</span></div></span><span class="Apple-style-span" style="font-family: Helvetica;"><div style="text-align: left;"><span class="Apple-style-span" style="color: #e06666;">- Bake for 12-15 mins.</span></div></span><span class="Apple-style-span" style="font-family: Helvetica;"><div style="text-align: left;"><span class="Apple-style-span" style="color: #e06666;">- When done, flip cake onto wire rack and let cool.</span></div></span><span class="Apple-style-span" style="font-family: Helvetica;"><div style="text-align: left;"><span class="Apple-style-span" style="color: #e06666;">- When cooled slice off the crusty edges with a long serrated knife. (save them to eat!)</span></div></span><span class="Apple-style-span" style="font-family: Helvetica;"><div style="text-align: left;"><span class="Apple-style-span" style="color: #e06666;">- Cut the cake in half width wise (horizontally) so you have two evenly sized pieces.</span></div></span><span class="Apple-style-span" style="font-family: Helvetica;"><div style="text-align: left;"><span class="Apple-style-span" style="color: #e06666;">- Spread raspberry filling on top of 1 piece then layer other piece on top. Spreading 1 more layer of raspberry.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #e06666;">- Slice chocolate and put shavings in double boiler, heat until smooth.</span></div></span><span class="Apple-style-span" style="font-family: Helvetica;"><div style="text-align: left;"><span class="Apple-style-span" style="color: #e06666;">- Now pour warm chocolate over the top and spread evenly, coating the raspberry.</span></div></span><span class="Apple-style-span" style="font-family: Helvetica;"><div style="text-align: left;"><span class="Apple-style-span" style="color: #e06666;">- Put in fridge until chocolate has hardened.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #e06666;">- For the fondant:</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #e06666;">- Heat sugar, water and corn syrup to the soft-ball stage (when it turns completely clear and starts to evenly make foamy bubbles).</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #e06666;">- Pour into food processor directly from pan</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #e06666;">- Let sit in food processor undisturbed for 30 mins.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #e06666;">- Add any coloring or flavoring and process for 3 mins.- until the syrup completely converts from a glassy syrup to an opaque paste.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #e06666;">- Pour into microwaveable bowl, in case it hardens before you finish coating all of your petit fours and need to liquify it more.</span></div></span><span class="Apple-style-span" style="font-family: Helvetica;"><div style="text-align: left;"><span class="Apple-style-span" style="color: #e06666;">- Once hardened cut cake evenly into 15 squares- 3 down, 5 across.</span></div></span><span class="Apple-style-span" style="font-family: Helvetica;"><div style="text-align: left;"><span class="Apple-style-span" style="color: #e06666;">- Dip each square into bowl of fondant and coat completely.</span></div></span><span class="Apple-style-span" style="font-family: Helvetica;"><div style="text-align: left;"><span class="Apple-style-span" style="color: #e06666;">- Let sit on wire rack to harden.</span></div></span><span class="Apple-style-span" style="font-family: Helvetica;"><div style="text-align: left;"><span class="Apple-style-span" style="color: #e06666;">- Once hardened you can decorate any way you like.</span></div></span><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #e06666;">Enjoy the show! I'm hoping to catch it from a treadmill...:)</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #e06666;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PZ6LCpW27C0/TPSyJXz1OTI/AAAAAAAAAHw/paIfPdEXco0/s1600/5092572578_044222c0b0_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="67" src="http://1.bp.blogspot.com/_PZ6LCpW27C0/TPSyJXz1OTI/AAAAAAAAAHw/paIfPdEXco0/s320/5092572578_044222c0b0_o.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #e06666;"><br />
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</b></span></div>Amandahhttp://www.blogger.com/profile/02026141742281336331noreply@blogger.com0tag:blogger.com,1999:blog-822437621176822630.post-23451617471365211662010-11-30T00:34:00.003-05:002011-02-03T00:00:14.840-05:00Gossip Worthy Monday: Blair's Famous Pumpkin Pie<span class="Apple-style-span" style="font-family: inherit;">If you watch Gossip Girl, you understand that Thanksgiving is quite the big deal on the Upper- East Side. What's even more important? Blair's Pumpkin Pie. I'll spare you the details (because I'm sure you know all about it already), but won't spare you the details for my and Chelsea's take on her masterpiece.</span><br />
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<div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: inherit;">My version: (Vegan) Apple Pumpkin Pie</span></b></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: inherit;">(yes, I had to be difficult and make something different. It's what I do best!)</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_PZ6LCpW27C0/TPSDfMa3SGI/AAAAAAAAAHM/Df95rlKUFGY/s1600/IMG_1849.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" src="http://3.bp.blogspot.com/_PZ6LCpW27C0/TPSDfMa3SGI/AAAAAAAAAHM/Df95rlKUFGY/s1600/IMG_1849.jpg" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">When I was on WholeFoods.com writing down their amazing stuffing recipe, I stumbled upon a recipe for... the pie I thought I was so genius in creating. I couldn't believe it! I thought I was so brilliant in combining the two "classic" holiday pies. As much as I was excited about creating my own recipe, in the interest of time (ie. having none), I decided to veganize theirs. I changed a few things, and will change more the next time I make it (I'm not thrilled with how it looks, but it tasted great- I WILL be making it again). After all, if their stuffing was so amazing, why not try out their pie recipe?</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><i><span class="Apple-style-span" style="font-family: inherit;">From WholeFoods.com****, with changes in bold</span></i><span class="Apple-style-span" style="font-family: inherit;">:</span></div><div class="separator" style="clear: both; text-align: center;"><b><u><span class="Apple-style-span" style="font-family: inherit;">Ingredients</span></u><span class="Apple-style-span" style="font-family: inherit;">:</span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="color: #333333; font-weight: normal; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">- 1/3 cup firmly packed light brown sugar <br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />- </span></span><span class="Apple-style-span" style="color: #333333; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">2 </span></span><span class="Apple-style-span" style="color: #333333; font-weight: normal; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">tablespoons cornstarch <br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />- 1 teaspoon ground cinnamon, divided <br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />- 1/2 teaspoon salt, divided <br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />- 1/3 cup water <br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />- 2 tablespoons </span></span><span class="Apple-style-span" style="color: #333333; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">(vegan)</span></span><span class="Apple-style-span" style="color: #333333; font-weight: normal; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;"> butter <br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />- 2 Granny Smith or Fuji apples*, peeled, cored and thinly sliced (about 3 cups) </span></span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="color: #333333; font-weight: normal; line-height: 18px;"><b><span class="Apple-style-span" style="font-family: inherit;">* I think one apple would be plenty, less is more </span></b><span class="Apple-style-span" style="font-family: inherit;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />- 1 egg </span><b><span class="Apple-style-span" style="font-family: inherit;">replacer </span></b><span class="Apple-style-span" style="font-family: inherit;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />- 1/3 cup granulated sugar <br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />- 3/4 cup fresh or canned pumpkin purée <br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />- 1/4 teaspoon ground cloves <br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />- 1/4 teaspoon ground ginger <br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />- 3/4 cup evaporated milk**</span></span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="color: #333333; font-weight: normal; line-height: 18px;"><b><span class="Apple-style-span" style="font-family: inherit;">** I used soy creamer </span></b><span class="Apple-style-span" style="font-family: inherit;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />- 1 (9-inch) unbaked pie shell (in pie pan)***</span></span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="color: #333333; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">*** I made my own crust:</span></span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="color: #333333; line-height: 18px;"><span class="Apple-style-span" style="color: #666666; font-weight: normal; line-height: normal;"></span></span></b></div><b></b><br />
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<b><ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-weight: normal;">-</span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-weight: normal;"> 1 1/4 cups </span>AP flour</span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center; word-wrap: break-word;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-weight: normal;">- 1/2 cup </span>vegan butter <span class="Apple-style-span" style="font-weight: normal;">(chilled!)</span></span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center; word-wrap: break-word;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-weight: normal;">- Dash</span> salt</span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center; word-wrap: break-word;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-weight: normal;">- 1/4 cup</span> ice water</span></span></li>
</ul></b><br />
<div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="color: #333333; font-weight: normal; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="color: #333333; line-height: 18px;"><u><span class="Apple-style-span" style="font-family: inherit;">Method</span></u><span class="Apple-style-span" style="font-family: inherit;">:</span></span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="color: #333333; line-height: 18px;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: inherit;">- Preheat oven to 425°F. Put brown sugar, cornstarch, 1/2 teaspoon of the cinnamon, 1/4 teaspoon of the salt, water and </span></span><span class="Apple-style-span" style="font-family: inherit;">vegan butter</span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: inherit;"> into a medium pot and cook over medium heat, stirring constantly, until mixture comes to a boil. Add apples and cook, tossing to coat in sugar mixture, 3 to 4 minutes more. Remove from heat and set aside. </span></span></span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="color: #333333; line-height: 18px;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: inherit;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />- In a large bowl, whisk together egg </span></span><span class="Apple-style-span" style="font-family: inherit;">replacer</span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: inherit;">, granulated sugar, pumpkin, remaining 1/4 teaspoon salt, remaining 1/2 teaspoon cinnamon, cloves, ginger and </span></span><span class="Apple-style-span" style="font-family: inherit;">soy creamer</span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: inherit;"> until well combined. <br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />- Pour apple mixture into </span></span><span class="Apple-style-span" style="font-family: inherit;">pie shell</span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: inherit;"> and spoon pumpkin mixture evenly over the top. Bake for 10 minutes, then reduce temperature to 375°F and bake until filling is just set in the middle, about 40 minutes more. Set aside on a wire rack to let cool completely before cutting into slices.</span></span></span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="color: #333333; line-height: 18px;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="color: #333333; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">Note: The only thing I think would be better would be if there was more evenness in the layers. Cut the apple mixture in half, and I think smaller pieces would've worked better for this. Also, the pumpkin mixture needs to be a little thicker. I added a little extra cornstarch, but I think I may add something else next time to thicken it up a bit.</span></span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="color: #333333; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="color: #333333; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">For the crust: Chill the butter in small chunks before mixing with the flour and salt. If you have a food processor, this would be the time to use it! I don't at the moment, so I used my hands and "kneaded" it. You should pulse/knead the butter and flour mixture until it forms a coarse meal. Then, add the ice water in small bits until the dough forms a ball. Wrap it in clear wrap and place in your refrigerator for at least one hour. After an hour, press firmly into a pie dish!</span></span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: inherit;">Chelsea's version: A Classic (Vegan) Pumpkin Pie</span></b></div><div class="separator" style="clear: both; text-align: center;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PZ6LCpW27C0/TPSMw01QkKI/AAAAAAAAAHQ/y7EC-eR1srQ/s1600/pastedGraphic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/_PZ6LCpW27C0/TPSMw01QkKI/AAAAAAAAAHQ/y7EC-eR1srQ/s320/pastedGraphic.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><b><br />
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</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><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><b><u>For the Crust</u>:</b></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: inherit;">- 1 cup </span><b><span class="Apple-style-span" style="font-family: inherit;">AP flour</span></b><span class="Apple-style-span" style="font-family: inherit;"><br />
- 1/2 tsp. </span><b><span class="Apple-style-span" style="font-family: inherit;">salt</span></b><span class="Apple-style-span" style="font-family: inherit;"><br />
- 1/3 cup </span><b><span class="Apple-style-span" style="font-family: inherit;">vegan butter</span></b><span class="Apple-style-span" style="font-family: inherit;"><br />
- 2 tbsp. </span><b><span class="Apple-style-span" style="font-family: inherit;">ice water</span></b></span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-family: inherit;"></span></b><span class="Apple-style-span" style="font-family: inherit;"><b><br />
</b> </span><b><u><span class="Apple-style-span" style="font-family: inherit;">For the Filling</span></u><span class="Apple-style-span" style="font-family: inherit;">:</span></b><span class="Apple-style-span" style="font-family: inherit;"><br />
- 1/2 cup</span><b><span class="Apple-style-span" style="font-family: inherit;"> sugar</span></b><span class="Apple-style-span" style="font-family: inherit;"><br />
- 1/2 cup </span><b><span class="Apple-style-span" style="font-family: inherit;">brown sugar</span></b><span class="Apple-style-span" style="font-family: inherit;"><br />
- 1/2 tsp. </span><b><span class="Apple-style-span" style="font-family: inherit;">salt</span></b><span class="Apple-style-span" style="font-family: inherit;"><br />
- 1 tsp. </span><b><span class="Apple-style-span" style="font-family: inherit;">cinnamon</span></b><span class="Apple-style-span" style="font-family: inherit;"><br />
- 1/2 tsp. </span><b><span class="Apple-style-span" style="font-family: inherit;">ginger</span></b><span class="Apple-style-span" style="font-family: inherit;"><br />
- 1/4 tsp. </span><b><span class="Apple-style-span" style="font-family: inherit;">cloves</span></b><span class="Apple-style-span" style="font-family: inherit;"><br />
- 1/4 tsp. </span><b><span class="Apple-style-span" style="font-family: inherit;">nutmeg</span></b><span class="Apple-style-span" style="font-family: inherit;"><br />
- </span><b><span class="Apple-style-span" style="font-family: inherit;">ENER-G equivalent of 2 eggs</span></b><span class="Apple-style-span" style="font-family: inherit;"><br />
- 1 can (15 oz.) </span><b><span class="Apple-style-span" style="font-family: inherit;">pumpkin puree</span></b><span class="Apple-style-span" style="font-family: inherit;"><br />
- 1/2 cup of</span></span><span class="Apple-style-span" style="font-family: inherit;"> soy milk</span></b></div><div class="separator" style="clear: both; text-align: center;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b><u>Method</u>:</b></div><div class="separator" style="clear: both; text-align: left;">1. Prepare the crust as I prepared mine in the first recipe.</div><div class="separator" style="clear: both; text-align: left;">2. Preheat your oven to 350<span class="Apple-style-span" style="color: #333333; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">°F.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #333333; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">3. Prepare the egg replacer and set aside. Combine the rest of the ingredients in a medium- sized bowl and mix well. Add the egg replacer and mix.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #333333; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">4. Pour the mixture into the crust, and bake for 45-50 minutes (until the center is set).</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #333333; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_PZ6LCpW27C0/TPSyvlTTO1I/AAAAAAAAAH0/acV0nvIqQrU/s1600/5092572578_044222c0b0_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="67" src="http://2.bp.blogspot.com/_PZ6LCpW27C0/TPSyvlTTO1I/AAAAAAAAAH0/acV0nvIqQrU/s320/5092572578_044222c0b0_o.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-weight: normal; line-height: 18px;"><br />
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</b></div><div class="separator" style="clear: both; text-align: left;">****Source: http://www.wholefoodsmarket.com/recipes/896</div><div style="text-align: center;"><i><br />
</i></div>Amandahhttp://www.blogger.com/profile/02026141742281336331noreply@blogger.com1tag:blogger.com,1999:blog-822437621176822630.post-35456567807860296582010-11-28T14:42:00.004-05:002010-12-01T22:19:12.591-05:00November's Daring Baker Challenge: CrostataThe hostess for November's Daring Baker's Challenge is Simona from <a href="http://briciole.typepad.com/"><span class="Apple-style-span" style="color: blue;">Briciole</span></a>. Her challenge for this month was for bakers to create a crostata, which is basically a tart. She mentioned that her favorite variation of crostata was one that was filled with pastry cream. I asked Mike what his favorite fruit filling was, and came up with!....<br />
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<div style="text-align: center;"><b>(Vegan) Blackberry Cream Crostata</b></div><div style="text-align: center;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: black;"><a href="http://2.bp.blogspot.com/_PZ6LCpW27C0/TPKvqLlwqpI/AAAAAAAAAG8/O-rSLHqCC10/s1600/photo-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_PZ6LCpW27C0/TPKvqLlwqpI/AAAAAAAAAG8/O-rSLHqCC10/s320/photo-2.JPG" width="320" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_PZ6LCpW27C0/TPcQFge1PnI/AAAAAAAAAII/Bz71dEY3ykU/s1600/IMG_1068-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_PZ6LCpW27C0/TPcQFge1PnI/AAAAAAAAAII/Bz71dEY3ykU/s320/IMG_1068-1.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></b></div><div style="text-align: center;"><b><u>Ingredients</u>:</b></div><div style="text-align: center;"><i>I made enough for two 6-inch tarts. I wanted to make sure I had enough incase I made a mistake. I went back and forth between deciding if I should post the original amounts or the doubled ones, but because a 6-inch tart is kind of small, I went with the doubled amounts. Take this into account when making your crust and filling.</i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: center;"><b><u>For the Crust</u>:</b></div><div style="text-align: center;">- 1 1/2 cups <b>AP flour</b></div><div style="text-align: center;">- 2 tablespoons <b>sugar</b></div><div style="text-align: center;">-<b> Lemon zest</b> from 1/2 a lemon</div><div style="text-align: center;"><i>(I saw Giada do this on her show, thought I'd give it a try!)</i></div><div style="text-align: center;">- Heaping 1/2 cup <b>vegan butter</b> (chilled!)</div><div style="text-align: center;">- Dash <b>salt</b></div><div style="text-align: center;">- 2 1/4 tablespoons<b> ice water</b></div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: center;"><b>For the Blackberry Pastry Cream:</b></div><div style="text-align: center;"><i>(I made a little too much of this, but it's delicious, so who cares)</i></div><div style="text-align: center;">- 2 cups<b> almond milk</b></div><div style="text-align: center;">- 1/2 cup <b>flour</b></div><div style="text-align: center;">- Dash <b>salt</b></div><div style="text-align: center;">- Heaping 1/4 cup <b>blackberry puree</b></div><div style="text-align: center;">- 1/4 cup + 4 heaping tablespoons <b>sugar</b></div><div style="text-align: center;">- <b>Juice</b> from 1<b> lemon</b></div><div style="text-align: center;">- 1/2 teaspoon<b> vanilla</b></div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: left;"><b><u>Method</u>:</b></div><div style="text-align: left;">*Start with your crust, as it will need an hour or more to cool/firm.* </div><div style="text-align: left;">1. In a large bowl, mix together flour, sugar, salt, and lemon peel. My food processor is a baby, so I used my hands, but if you have a large one-use it!</div><div style="text-align: left;">2. Add the chilled butter, and knead until you get a coarse meal. Add the ice water little by little as you knead, until you can form a ball with the dough.</div><div style="text-align: left;">3. Wrap in plastic and place in 'fridge to cool (for at least one hour).</div><div style="text-align: left;">4. Now you can make the pastry cream. Warm the almond milk, sugar, and salt over medium- heat in a saucepan. Once warmed, add the flour and wisk together to thicken. You're going to have to wisk continuously, or it will stick.</div><div style="text-align: left;">5. Once it begins to resemble a custard, throw in the rest of the ingredients. Cook for another minute or so.</div><div style="text-align: left;">6. Cover with wax paper (right on top of the cream, or it may grow a film- gross!), and refrigerate.</div><div style="text-align: left;">7. After everything has had time to cool, you can preheat your oven to 375<span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: inherit;">ºF.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: inherit;">8. Roll out the dough to be a little bigger than your tart pan. You'll want to reserve a little for the lattice on top if you're opting to make it cute. You can roll it out by powdering a counter, or this trick that I read on the Daring Baker blog: but the dough between two pieces of clear wrap and roll it out! No sticking, and no floury mess! Love it!</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: inherit;">9. Press into your tart pan.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: inherit;">10. Fill with pastry cream! Don't go all of the way to the top- save a little room for the lattice! Plus, you don't want any ooze!</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: inherit;">11. Roll out the rest of the dough, and cut with a pastry cutter for fun edges. Place in a lattice pattern on the top of the tart.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: inherit;">12. Bake for about 30 minutes. Start at 25 and move up- you're looking for a golden brown crust.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: inherit;">Pre-Oven:</span></span></div><div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/_PZ6LCpW27C0/TPKzrGj3A9I/AAAAAAAAAHI/duguFx_6PSU/s1600/photo-6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_PZ6LCpW27C0/TPKzrGj3A9I/AAAAAAAAAHI/duguFx_6PSU/s320/photo-6.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: inherit;">Pre-Berries:</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/_PZ6LCpW27C0/TPKwA_xyKUI/AAAAAAAAAHA/cmmQ1lLK9X8/s1600/photo-3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><img border="0" height="240" src="http://1.bp.blogspot.com/_PZ6LCpW27C0/TPKwA_xyKUI/AAAAAAAAAHA/cmmQ1lLK9X8/s320/photo-3.JPG" width="320" /></span></a></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 14px;"><br />
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</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: inherit;">I didn't even need to make the second one- the first one turned out lovely! I mean, I'm totally going to make another one so I can eat it...:)</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
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</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_PZ6LCpW27C0/TPKoK5iOjXI/AAAAAAAAAG0/eqZqq5aem0Q/s1600/6a00d835508b1869e201156e557a11970c-800wi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><img border="0" src="http://3.bp.blogspot.com/_PZ6LCpW27C0/TPKoK5iOjXI/AAAAAAAAAG0/eqZqq5aem0Q/s1600/6a00d835508b1869e201156e557a11970c-800wi.jpg" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PZ6LCpW27C0/TPKoTZzSvlI/AAAAAAAAAG4/ay8nM3BwzHw/s1600/5092572578_044222c0b0_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="67" src="http://4.bp.blogspot.com/_PZ6LCpW27C0/TPKoTZzSvlI/AAAAAAAAAG4/ay8nM3BwzHw/s320/5092572578_044222c0b0_o.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Amandahhttp://www.blogger.com/profile/02026141742281336331noreply@blogger.com2tag:blogger.com,1999:blog-822437621176822630.post-75782225452393255302010-11-26T23:41:00.002-05:002011-02-03T00:00:52.852-05:00Thanksgiving ClassicsIf it's not super obvious by my recent posts, I have had absolutely no free time as of late. Never a bad thing, unless Thanksgiving is fast approaching. Luckily, Thanksgiving is one of those holidays that can be super simple... and perfect. I made this list at work, haha:<br />
<div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PZ6LCpW27C0/TPB585KkpUI/AAAAAAAAAGc/foutByG-y0g/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/_PZ6LCpW27C0/TPB585KkpUI/AAAAAAAAAGc/foutByG-y0g/s320/photo.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>On the menu</u>:</div><div class="separator" style="clear: both; text-align: left;">- A <b>Tofurkey</b>! With tons of veggies and a baste that my boyfriend* made up:).</div><div class="separator" style="clear: both; text-align: left;">- <b>Green Bean Casserole</b>! Mike's favorite. If I could have only put one thing on the table, it would be a green bean casserole.</div><div class="separator" style="clear: both; text-align: left;">- <b>Sweet Potato Casserole</b> <b>with Dandies</b>! My favorite.</div><div class="separator" style="clear: both; text-align: left;">- <b>Mashed Potatoes</b>! Like, the most basic ones ever.</div><div class="separator" style="clear: both; text-align: left;">- <b>Stuffing</b>! I used a recipe that was on the main page of WholeFoods.com for a Cornbread and "Sausage" Stuffing. It wasn't vegan, but it was easy to veganize.</div><div class="separator" style="clear: both; text-align: left;">-<b> Mushroom Gravy</b>. Totally just bought some.</div><div class="separator" style="clear: both; text-align: left;">- <b>An Apple Pumpkin Pie</b>. Yes, to save time (and to cope with the fact that I only have one pie dish.. and it's my Dad's..), I combined them. You have to do what you have to do. And it was AMAZING.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PZ6LCpW27C0/TPB7-ManIGI/AAAAAAAAAGg/WmjDoVO23G8/s1600/IMG_1843.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/_PZ6LCpW27C0/TPB7-ManIGI/AAAAAAAAAGg/WmjDoVO23G8/s320/IMG_1843.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://3.bp.blogspot.com/_PZ6LCpW27C0/TPB8FdKo9YI/AAAAAAAAAGk/x9CxCAKuL4I/s1600/IMG_1834.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/_PZ6LCpW27C0/TPB8FdKo9YI/AAAAAAAAAGk/x9CxCAKuL4I/s320/IMG_1834.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;">As rushed and as last- minute as my Thanksgiving was, it was amazing. On the morning of the 24th, I went grocery shopping. Mike is awesome and grabbed a Tofurkey a few days before, so I didn't have to freak out with the other customers in front of the "sold out" sign on the freezer. I didn't have a list yet, so I just bought a ton of stuff that I thought would be important. Then, I went to work (at both jobs). I made my list on one of my breaks, and biked to a late-night grocery store afterwards to pick up anything I hadn't bought that morning. And then I cooked until 3am. I made a list of "chores" for Mike who, thank goodness, had Thanksgiving off. I made it in book form, and entitled it "A Guide to Our Thanksgiving." Yay! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The next morning, I had to be work at 6:30am. I biked home on breaks to help out, but Mike had it under control. I planned my day so I would have a two-hour break from 3-5pm. Just enough time to help with the finishing touches, set the table, eat, and crash with an episode of Law and Order before heading back out! It was perfect.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Here are the dishes! Again, they're meant to be as simple and time efficient (and tasty!) as possible.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><u>The Tofurkey</u></b></div><div class="separator" style="clear: both; text-align: left;">Well, we prepared this according to the directions on the box, so I won't bore you. We surrounded it with a bunch of carrots, potatoes, celery, and onions. My boyfriend made up his own baste, which was some combination of orange juice, soy sauce, olive oil, spices, annnnd some other stuff. I don't know. It was good, though!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><u>The Green Bean Casserole</u></b></div><div class="separator" style="clear: both; text-align: left;"><u>Ingredients</u>:</div><div class="separator" style="clear: both; text-align: left;">- 2 cups <b>green beans</b></div><div class="separator" style="clear: both; text-align: left;">- 2 cups <b>vegetable broth</b></div><div class="separator" style="clear: both; text-align: left;">- 1/2 cup <b>mushrooms</b>, chopped if you bought them whole</div><div class="separator" style="clear: both; text-align: left;">- 1/2 cup <b>onion</b> (About one medium-sized onion, chopped)</div><div class="separator" style="clear: both; text-align: left;">- 2 cloves <b>garlic</b>, minced</div><div class="separator" style="clear: both; text-align: left;">- 2 tablespoons <b>vegan butter </b></div><div class="separator" style="clear: both; text-align: left;">- 2 tablespoons <b>Extra Virgin Olive Oil</b></div><div class="separator" style="clear: both; text-align: left;">- 2 tablespoons <b>AP flour</b></div><div class="separator" style="clear: both; text-align: left;">- 3/4 cup <b>soy creamer</b></div><div class="separator" style="clear: both; text-align: left;">- 1 container <b>French Fried Onions</b></div><div class="separator" style="clear: both; text-align: left;">- 1 tsp <b>garlic salt</b></div><div class="separator" style="clear: both; text-align: left;">- <b>Salt</b> and <b>pepper</b> to taste</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>Method</u>:</div><div class="separator" style="clear: both; text-align: left;">1. Preheat your oven to 350<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;">°F.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Times; line-height: normal;">2. Grab a medium-sized saucepan and bring the vegetable broth to a boil. Boil the green beans for 10-15 minutes. Set aside.</span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Times; line-height: normal;">3. </span></span></span>Melt the butter in a large skillet. Saute the mushrooms, onions, and garlic over medium- heat for about 5 minutes, or until the onions appear translucent. </div><div class="separator" style="clear: both; text-align: left;">4. Steal about half of the vegetable broth from the green beans, and wisk in the flour. Add to the skillet (you know, the one with the mushrooms and such) and stir. Add the spices! Keep stirring!</div><div class="separator" style="clear: both; text-align: left;">5. Add the soy creamer to the skillet. Continue to cook (and stir) for about 5 minutes, or until it thickens. </div><div class="separator" style="clear: both; text-align: left;">6. Add those green beans and stir some more! Add salt and pepper (and garlic salt for whatever reason) to taste.</div><div class="separator" style="clear: both; text-align: left;">7. Throw it all into an oiled casserole dish, and bake for 20 minutes.</div><div class="separator" style="clear: both; text-align: left;">8. Grab it out of the oven, top with the French Fried Onions, and bake for another 10 minutes. </div><div class="separator" style="clear: both; text-align: left;"><i>If you want to take it a step further, break up 2 pieces of bread and mix together with a dollop (1 tablespoon maybe?) of vegan butter. Toss this with the onions for less.. onions. This is Mike's favorite part, so I left it as-is. Kind of lazy, but it's his Thanksgiving, too!</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><b><u>The Sweet Potato Casserole.. with Dandies</u></b></div><div class="separator" style="clear: both; text-align: left;"><u>Ingredients:</u></div><div class="separator" style="clear: both; text-align: left;">- 3 large <b>sweet potatoes</b></div><div class="separator" style="clear: both; text-align: left;">- 1/4 cup <b>vegan butter</b></div><div class="separator" style="clear: both; text-align: left;">- 1/2 cup <b>light brown sugar</b></div><div class="separator" style="clear: both; text-align: left;">- 3 1/2 tablespoons<b> orange juice</b></div><div class="separator" style="clear: both; text-align: left;">- A few shakes of <b>cinnamon</b></div><div class="separator" style="clear: both; text-align: left;">- One package of <b>Dandies Vegan Marshmallows</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><u>Method</u>:</div><div class="separator" style="clear: both; text-align: left;">1. Preheat your oven to 350<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;">°F.</span></div><div class="separator" style="clear: both; text-align: left;">2. Wash, peel, and chop the sweet potatoes. Boil in a large pot for a "good amount of time" until soft. I'd say about 10 minutes? 20? I didn't actually time it...</div><div class="separator" style="clear: both; text-align: left;">3. Drain potatoes and mash. Throw in the rest of the ingredients, and mix well.</div><div class="separator" style="clear: both; text-align: left;">4. Pour into casserole dish, and top with the entire package of Dandies. There's, like, just enough to cover it, sooo only eat 2.</div><div class="separator" style="clear: both; text-align: left;">5. Bake for 30 minutes, but pay attention to the tops of the marshmallows. They should be browned.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><u>The Mashed Potatoes</u></b></div><div class="separator" style="clear: both; text-align: left;"><u>Ingredients</u>:</div><div class="separator" style="clear: both; text-align: left;">- 3 large <b>potatoes</b></div><div class="separator" style="clear: both; text-align: left;">- <b>Soy milk</b> (approx. 1/4 cup)</div><div class="separator" style="clear: both; text-align: left;">- <b>Vegan Butter</b> (approx. 4 tablespoons)</div><div class="separator" style="clear: both; text-align: left;">- <b>Salt</b> and <b>pepper</b> to taste</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>Method</u>:</div><div class="separator" style="clear: both; text-align: left;">There really isn't too much of a method to these....</div><div class="separator" style="clear: both; text-align: left;">1. Wash, peel, chop, and boil the potatoes in large pot for... you guessed it, a "good amount of time." We "overboil" to make whipped potatoes.</div><div class="separator" style="clear: both; text-align: left;">2. Drain and mash! </div><div class="separator" style="clear: both; text-align: left;">3. Add soy milk and vegan butter to taste. I had Mike do this, and he just kind of did it. I'm going to assume the amounts I mentioned in the ingredients, but everyone is different, so do it your own way!</div><div class="separator" style="clear: both; text-align: left;">4. Throw in the salt and pepper to taste! Told you there wasn't a method... these are meant to be easy!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><u>Cornbread and "Sausage" Stuffing</u></b></div><div class="separator" style="clear: both; text-align: left;"><i>From WholeFoods.com</i>: http://www.wholefoodsmarket.com/recipes/1378 ,<i> but wait! Before you click!</i>:</div><div class="separator" style="clear: both; text-align: left;"><u><br />
</u></div><div class="separator" style="clear: both; text-align: left;"><u>Substitutions</u>:</div><div class="separator" style="clear: both; text-align: left;">- <b>1/3 a package of GimmeLean vegan sausage</b> for <span class="Apple-style-span" style="font-size: x-small;">"</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;"><span class="Apple-style-span" style="font-size: x-small;"><i>1/2 pound sweet pork sausage, casings removed</i>"</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', Times, serif; line-height: 18px;"><span class="Apple-style-span" style="font-size: x-small;">- </span></span>Uhh, ONE clove of garlic? Slackers. Make it <b>AT LEAST two</b>.</div><div class="separator" style="clear: both; text-align: left;">- <b>1 cup vegetable broth</b> for that chicken junk!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">... and the pie?!!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_PZ6LCpW27C0/TPCLMT1T_YI/AAAAAAAAAGo/2h9ORR5shTA/s1600/IMG_1845.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/_PZ6LCpW27C0/TPCLMT1T_YI/AAAAAAAAAGo/2h9ORR5shTA/s320/IMG_1845.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://3.bp.blogspot.com/_PZ6LCpW27C0/TPCLUDfuvpI/AAAAAAAAAGs/Cv1X52y-jiw/s1600/IMG_1849.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/_PZ6LCpW27C0/TPCLUDfuvpI/AAAAAAAAAGs/Cv1X52y-jiw/s320/IMG_1849.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;">Well, you'll have to wait until Monday. Good things come to those who wait.. for Gossip Girl!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Happy Thanksgiving!!</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_PZ6LCpW27C0/TPCLmGwSnrI/AAAAAAAAAGw/RJ32QDLmKLc/s1600/5092572578_044222c0b0_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="67" src="http://3.bp.blogspot.com/_PZ6LCpW27C0/TPCLmGwSnrI/AAAAAAAAAGw/RJ32QDLmKLc/s320/5092572578_044222c0b0_o.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><b><br />
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</div><div class="separator" style="clear: both; text-align: left;">* his name is Mike:).</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Amandahhttp://www.blogger.com/profile/02026141742281336331noreply@blogger.com2tag:blogger.com,1999:blog-822437621176822630.post-25070979471902825402010-11-23T21:02:00.004-05:002011-02-03T00:01:10.446-05:00Mexican Doggies!My absolute favorite place to eat in Philadelphia is <a href="http://www.cantinadossegundos.com/main.html">Dos Segundos</a>. It's this fun Mexican restaurant that has an amazing margarita list and an extensive vegan menu. My personal favs on the food menu are the vegan beef tacos with guacamole, the bbq tempeh burrito (that was a special ONCE a long time ago, and I am dying for it to return...), and their vegan french toast. Oh, and they even have vegan desserts. And lots of chips and homemade salsas to munch on. And so many yummy drinks. I wish I was there.....<br />
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Anyway, one of their specials that is definitely NOT vegan is their Mexican Hot Dog. It's a dog wrapped in bacon, and topped with mayo, cheese, and jalopenos. Everyone raves about it, and it's only $3. I'm sick of hearing how great and cheap it is, so......<br />
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<div style="text-align: center;"><b>(Vegan) Mexican Hot Dogs!</b></div><div style="text-align: center;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_PZ6LCpW27C0/TOxv3eU4JqI/AAAAAAAAAGY/zRALAE6-z3w/s1600/web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://3.bp.blogspot.com/_PZ6LCpW27C0/TOxv3eU4JqI/AAAAAAAAAGY/zRALAE6-z3w/s320/web.jpg" width="320" /></a></div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: center;"><b><u>Ingredients</u>:</b></div><div style="text-align: center;">- <b>Vegan jumbo hot dogs</b></div><div style="text-align: center;">-<b> Hot dog buns</b><br />
<b>- </b>One package <b>vegan bacon </b></div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: center;"><b><u>Pico De Gallo</u>:</b></div><div style="text-align: center;">- 2 medium<b> tomatoes</b></div><div style="text-align: center;">- 1/3 medium <b>red onion</b></div><div style="text-align: center;">- 1/2 <b>jalopeno </b>(or a whole one if you like it hot!)</div><div style="text-align: center;">- 2 cloves <b>garlic</b></div><div style="text-align: center;">- Juice of 2<b> limes</b></div><div style="text-align: center;">- Handful of <b>cilantro</b></div><div style="text-align: center;">- <b>Salt </b>and<b> pepper</b> to taste</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b><u>Simple Sriracha Mayo</u>:</b></div><div style="text-align: center;"><i>(because I really don't like plain mayo...)</i></div><div style="text-align: center;">- 1/4 cup <b>vegan mayonnaise</b></div><div style="text-align: center;">- 1 tablespo<b>on sriracha</b></div><div style="text-align: center;">- Pinch of <b>salt</b>,<b> pepper</b>,<b> </b>and<b> sugar</b></div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: left;"><b><u>Method</u>:</b></div><div style="text-align: left;"><i>These are pretty simple and can really be done in any order, so don't feel as though you have to follow this step-by-step!</i></div><div style="text-align: left;">1. <b>For the pico</b>: Dice the tomatoes, onion, and jalopeno. Mince your garlic, and chop your cilantro. </div><div style="text-align: left;">2. Throw all of the ingredients in a bowl, and add the lime juice, salt, and pepper. Done!</div><div style="text-align: left;">3. <b>For the sriracha mayo</b>: wisk ingredients together. The salt, pepper, and sugar are to taste, so play around with them. Feel free to add more sriracha if you're feeling crazy. Set aside.</div><div style="text-align: left;">4. There are a few ways to go about making the dogs:</div><div style="text-align: left;"> <i>1) Roll 4 pieces of "bacon" around each hot dog. Secure with toothpicks or a kebob stick if you're able to line them up that well (I was not). Heat oil in a skillet over medium heat, and saute the hotdog to desired state. It will get nice and crispy! Just be careful not to burn it!</i></div><div style="text-align: left;"><i> 2) Cook the bacon and hot dogs separately. Be sure not to cook the bacon for long, as it will harden. Once cooled enough to touch, wrap the hot dog in bacon (you can also bake the bacon with the same result).</i></div><div style="text-align: left;"><i> 3) A George Forman grill would be KEY for this. Or any grill, really. Follow directions in Step #1.</i></div><div style="text-align: left;"><i>5. </i><b>Assembly: </b>Toast your buns and spread with sriracha mayo. Throw a bacon-wrapped dog on there, top with pico, and throw on some thinly sliced jalopenos for a lovely garnish. Feel free to add avocado or other condiments, and serve with vegan baked beans!</div><div style="text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_PZ6LCpW27C0/TNlnTVqCKdI/AAAAAAAAAF0/8GSBA_drmoE/s1600/5092572578_044222c0b0_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="67" src="http://3.bp.blogspot.com/_PZ6LCpW27C0/TNlnTVqCKdI/AAAAAAAAAF0/8GSBA_drmoE/s320/5092572578_044222c0b0_o.jpg" width="320" /></a></div><div align="left"><br />
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</div>Amandahhttp://www.blogger.com/profile/02026141742281336331noreply@blogger.com2tag:blogger.com,1999:blog-822437621176822630.post-60631316798813978712010-11-22T13:17:00.001-05:002010-11-23T21:11:40.623-05:00Another fun, simple, and delicious breakfast!'Tis the season for Peppermint Mochas, Gingerbread Lattes, and other amazing barista specialties. That cost $5 for a GRANDE. When you can get an entire carton of soy milk for a little over $3, you need to take matters into your own hands.<br />
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<div style="text-align: center;"><b>(Vegan) Coconut Oatmeal with a Perfect Peppermint Mocha</b></div><div style="text-align: center;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PZ6LCpW27C0/TOqvt-WxGRI/AAAAAAAAAGU/enQwcw0j5jc/s1600/IMG_1041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_PZ6LCpW27C0/TOqvt-WxGRI/AAAAAAAAAGU/enQwcw0j5jc/s320/IMG_1041.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;"><u><b>Ingredients</b></u>:</div><div class="separator" style="clear: both; text-align: center;"><u>For the Coconut Oatmeal</u>:</div><div class="separator" style="clear: both; text-align: center;">- 1 cup<b> water</b></div><div class="separator" style="clear: both; text-align: center;">- 1/2 cup <b>oats</b> (plus another 2 tablespoons)</div><div class="separator" style="clear: both; text-align: center;">- 2 tablespoons<b> coconut milk</b></div><div class="separator" style="clear: both; text-align: center;">- 1/4 cup shredded, <b>sweetened coconut</b></div><div class="separator" style="clear: both; text-align: center;">- 1/2 cup<b> soy milk</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><u>For the Peppermint Mocha</u>:</div><div class="separator" style="clear: both; text-align: center;">(<i>for a super yummy coconut variation, sub coconut syrup for the peppermint syrup and use 1/4 cup soy milk and 1/4 cup coconut milk!</i>)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">- 1/4 cup <b>coffee</b> or <b>espresso</b>, prepared</div><div class="separator" style="clear: both; text-align: center;">- 1/2 cup <b>soy milk</b>, warmed</div><div class="separator" style="clear: both; text-align: center;">- 3 tablespoons <b>cocoa powder </b></div><div class="separator" style="clear: both; text-align: center;">(you can also use mocha or chocolate syrup)</div><div class="separator" style="clear: both; text-align: center;">- 1 3/4 tablespoons <b>peppermint syrup</b></div><div class="separator" style="clear: both; text-align: center;">- frothed <b>soy creamer</b></div><div class="separator" style="clear: both; text-align: center;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b><u>Method</u>:</b></div><div class="separator" style="clear: both; text-align: left;">1. Start with the oatmeal. Bring the water to a boil, and stir in the oats. Lower to medium heat and cook until thickened. Stir occasionally.</div><div class="separator" style="clear: both; text-align: left;">2. Once thickened, lower the heat to low and add the coconut milk. Continue to stir.</div><div class="separator" style="clear: both; text-align: left;">3. Add the shredded coconut and stir well. If you can handle sweet stuff in the morning, feel free to add some agave. I chose not to.</div><div class="separator" style="clear: both; text-align: left;">4. Set aside and start your mocha! Combine the prepared coffee and warmed soy milk in your favorite mug.</div><div class="separator" style="clear: both; text-align: left;">5. Stir in the cocoa powder and peppermint syrup.</div><div class="separator" style="clear: both; text-align: left;">6. To finish the oatmeal, just put it in a bowl and add the soy milk (kind of like cereal- my boyfriend does this and I think it's so fun). For the mocha, top with the frothed soy creamer.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Enjoy!:)</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Amandahhttp://www.blogger.com/profile/02026141742281336331noreply@blogger.com1