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21 January 2011 @ 12:18
So I am moving my blog over to Blogger. I like how much more control I can have an Blogger versus livejournal. I have already added a few posts for your enjoyment.

CouscousCarol lives on!!
17 January 2011 @ 23:27
I don't have a picture for this, but it was tasty.

I have been trying to eat through all the grains/beans/lentils/split peas/etc in my pantry and not buy things from the store. I was craving something easy and delicious to go in soup and found red lentils. I had onion, carrots, and a red bell pepper in the fridge.

I sauted onion and garlic in a bit of olive oil until softened. Add the carrots and bell pepper and stirred to cover them in oil. I then added about 2 teaspoons of Better than Bouillon paste and mixed until all the veggies had absorbed the paste. I then added water and the rinsed red lentils. I also added fresh ground black pepper, sage, and thyme. Simmered until everything was cooked and it was to a desired consistency. I added a bit of sriracha sauce at the end for a bit of hotness.

It was filling, delicious, and super cheap. Tomorrow I am going to slow cook the split peas.
Oh my goodness this was really really good. The husband wanted to make a steak tonight to go with left over crock-potted veggies, so I went searching through my cookbooks for something simple to make and came across this recipe in Student's Go Vegan Cookbook. I haven't made a lot of recipes from this book, but I might check it out more now.

Seriously, this is really good.

First make the mustard sauce.

2 T soy sauce (I used Bragg's and about 1.5 T)
2 T Dijon mustard (I had horseradish mustard in my fridge)
1.5 T water (a bit more fell in while I was measuring out the water)
1.5 T toasted sesame oil
1 T pule maple syrup

Whisk it all together into in a small bowl.

For the rest of it, choose the vegetables that you want to stir-fry. I had edamame (frozen, boiled for a couple of minutes then stirred in at the end of cooking),carrots, broccoli, bell peppers, garlic, and ginger.

You know, it's a stir-fry. Put the longest cooking veggies in the pan of hot oil and keep adding things until you are done.

I seasoned the veggies with some black pepper, red pepper flakes, and a shake of fennel seeds.

Pour a little bit of the mustard sauce over the veggies at the end and stir, then take off the heat.

Serve with rice (brown in my case, cooked perfectly in my rice cooker - the best invention ever) and the remaining sauce.

11 January 2011 @ 23:25
First Frito pie and now pot pie? I am on a pie kick this week.

This was another fabulous crock pot creation. I modified the recipe from Fresh From the Vegetarian Slow Cooker. I only have the 1.5 quart crock pot, so I halved the recipe so it would fit.

Choose your vegetables you want in the pot pie. I used:
red onions (I would have used yellow if I had one around)
yukon gold potato
(I meant to pick up frozen corn from the grocery store, but forgot)

I also sliced up some seitan left over from the Vietnamese sandwiches the other night. The recipe called for chickpeas, but I am sure any other bean would be good as well.

Sauté up the vegetables in a bit of oil until softened. This might or might not be necessary. I've heard if you do this before putting the veggies in the crock pot they taste better, but I haven't scientifically proven this yet.

Now to make the gravy part of the pot pie. To the softened vegetables add 1 T flour (that is how much I added for the amount of veggies I had. You would want to add 2 T if you were going to fill a 3.5 - 4 qt crock pot.) Mix around until the flour has been absorbed by the oil/veggie mixture. Next add veggie broth or water until it makes a good gravy and a dash or two of soy sauce for a deeper color. Also add any herbs and spices you would like. I added thyme and marjoram, but I am sure rosemary and oregano would also taste fine.

Throw the mixture in the crock pot, cover, and cook on low for about 5 hours.

Next, the biscuit crust. In a bowl mix together (remember this is for my 1.5 qt crock pot, scale according) 1/2 cup, 1 T baking powder, 1/4 t baking soda. Quickly combine 1/4 cup milk (I used hazelnut) and 1 T oil. Mix only until everything in combined. I then patted it out into a circle and placed over the top of the veggies. Cook, covered, on high for 1 hour.

My thoughts:
This was okay. The soy sauce or veggie broth over salted the veggie mixture. I would cut back on both next time I make this. The biscuit crust was a bit dry and not very crispy. To cure dryness, I think I would add more oil next time and to cure the crispyness, I might leave the lid off for 10 or so minutes at the end to let any water evaporate.

The entire pot was eaten while my husband and I watched Jesus Camp. It must be not that bad.
10 January 2011 @ 17:53
I asked my husband the other day if he had ever had a frito pie and he didn't really know what it was. I explained the ingredients - fritos, chili, cheese, onions, jalapeños - and he was game to try it. Food from Texas is so weird.

Today was the day we decided to try it. At least we used good ingredients.

Amy's Spicy Vegan Chili
Red Onion
I used pickled jalapeños and he used a fresh one
He had sharp cheddar cheese and I had none

Put it all together and you have Frito pie.

Let us never talk about this ever again.

It was pretty good though. Maybe it will reappear in the future, but I hope not for a long long time.
08 January 2011 @ 22:38
I'm of the camp that lasagna never looks pretty when it is cooked. Never. And my lasagna is the same, but I'm going to post two pictures of it because it was good. My husband liked it much, much more than I did, but it was still tasty.

This is my new crock-pot as of today. My other one has a crack in it from the insert being put in the fridge when it was a little too warm. It still works, but I wanted a new one just in case that one craps out at some point.

Anyway, I scaled the recipe for Spinach Lasagna from the Real Food Daily cookbook. I made the "ricotta cheese" (also in the same cookbook and can be found on Google Books), which I thought had a touch too much tahini, it was the only thing I could taste. I also only used garlic, onions, carrots, and spinach for the vegetables. And I scaled everything to fit in my 1.5 quart crock-pot.

After layering everything, I let it cook on low for 4 hours. When I took the lid off, there was so much liquid, presumably from the sauce and spinach, so I turned the setting to high and let some of the liquid boil off for about 15 minutes. The gluten-free rice lasagna noodles I had used (which I can to break in weird ways to fit in the crock-pot were disintegrated, I don't think I could find a single one while I was eating dinner. Overall, I thought it was fine and my husband thought it was amazing. So win-win, I believe.

I served this with super garlic bread. I diced up two garlic cloves and sauteed them in about a tablespoon of butter that I then brushed on the bread before toasting. I added salt, pepper, and basil to the garlic as well. This was the real winner for me. I love garlic bread so much.

I have a lot more plans to use my crock-pot. It is making me really happy right now.
08 January 2011 @ 11:51

Oh man, these sandwiches are so incredibly tasty. For this time around, we added julienned carrots and sliced fresh jalapenos. The grocery store didn't have any fresh cilantro, so sadly we had to skip that.

I also steamed the seitan this time instead of boiling it. I have a bamboo steamer thing that I put over a high sided skillet containing boiling veggie broth. It made the seitan chewy, moist, and delicious. I don't think I will ever go back to boiling seitan.

Seriously, these are really really tasty. Go forth and make them!
07 January 2011 @ 14:52
I have been in love with my slow cooker lately. I even ordered another one last night. It's red, it is awesome. I am really excited to use it more because I am crazy busy all the time with classes and studying and grad school.

When I was little my dad would make a Brownie Pudding recipe as a treat. It would be like a brownie on top and a chocolate pudding underneath. If I didn't stir the mixture it never turned out correctly. When I saw this recipe for Chocolate Molten Lava Cake, I knew that I had to try it! It didn't come out exactly how I remember it, but that is probably because it was cooked in the slow cooker instead of the cast iron dutch oven. Even so, I made this two nights in a row.

The pictures look terrible. Really, really, really bad, but believe me when I tell you it is delicious.

There wasn't as much pudding as I would like. I will have to mess with the proportions a bit because I cut the recipe down by 1/3 to fit in my 1.5 qt slow cooker. The second batch, I added 1/3 cup of coconut.

So good!
07 January 2011 @ 14:43
The other day I was craving some wontons. I was trying to decide what to put in them when I came across this recipe for Porcini Wonton Ravioli from The FatFree Vegan.

That looks fine, I have dried mushrooms, garlic, and nutritional yeast. Dinner will be a success! While I was at the store, I decided to not make the wontons as ravioli and just have fried wontons. Okay, then what do I make to accompany it? Miso soup! And I think we have some carrots kicking around the vegetable drawer. I hope.

So here are my tofu wontons.

1/3 of a block of tofu, drained, and squeezed for 20 minutes to get out all the moisture
leek, chopped into rings
garlic, diced
ginger-peach-habanero hot sauce
soy sauce

Saute all that up together in a cast iron pan until fried and delicious. Take a wonton and place about a teaspoon of the filling in the middle. Wet the four edges of the wonton and fold over to form a triangle. I then cleaned out the cast iron pan and used it to fry the wontons. I think that next time I am going boil the wontons for a minute or two before frying. There was still and doughy raw taste to them. Otherwise, it was fantastic!

Miso Soup

Better than bouillon vegetable paste
Thin noodles (I would have used rice noodles if I had had them)
any leftover filling from the wontons

Bring to a boil. Add the noodles and cook until tender. Add the kale and leftover filling. Using a small cup, remove about 1/3 cup of the liquid and throughly dissolve miso in it. Just before serving, stir the miso mixture back in the soup.

Served with carrots I roasted in the toaster oven while everything else was cooking.
07 January 2011 @ 14:32
I found this recipe in The Essential Vegetarian Cookbook. It is a cookbook from an Australian company so the ingredient lists give grams, but puts the cup amounts in parenthesis.

This was really good, and I'm eating the super awesome leftovers for lunch today. The flavors have become really melded.

1 chopped onion
as much chopped garlic as you can handle (I used about six cloves)
chili powder
turmeric (I didn't have any, so I skipped this)
smoked paprika
ground cumin
ground coriander (again, I skipped this)
curry powder
1 can chickpeas
1/2 can diced tomatoes
garam masala (okay, I know I need to go to the hippy store to pick up more spices!)

Saute the onion and garlic until softened, add all the spices. I added a bit of water at this point, so the onion and garlic would not burn while I opened and drained the chickpeas. Add chickpeas and tomatoes, simmer over low heat until heated through. The garam masala should be added at the very end.

I served this with whole wheat naan (they were out of the garlic naan at the grocery store, boo), steamed broccoli, and tamarind chutney.

This was so easy and tasty. A++ would eat again.

Ugh, my small small kitchen. That's right, I only have two burners, a small fridge, and a toaster oven (not pictured).
07 January 2011 @ 14:18
It is the famous chickpea cutlets again! My husband and I really love them. I always add a bit more liquid than what the recipe calls for and they come out amazing!

With the cutlets are steamed kale, and mashed red and yukon gold potatoes. I made a gravy from Vegan Vittles and it was super tasty: cornstarch, soy sauce, water, garlic, and tahini. I was licking the pan and spoon, it was so so good.

01 December 2010 @ 21:08
I saw this recipe over at Addicted to Veggies a few weeks ago and finally decided to try it.

I changed a few things. I made the filling once following directions exactly and I don't know if it was the batch of macadamia nuts that I bought were bad, or if I don't really like them, but they left the "dough" tasting very strange. As much as I hate throwing away food, I threw out that batch and made another one entirely with cashews for the filling. My boyfriend can't eat walnuts, so I used slivered almonds for the crust. The crust was not enough to cover two cakes, so the second one doesn't have much of a crust. I would double the batch next time.

For the top, I used a bag of frozen mixed fruit since fresh berries are not in season. I am looking forward to making this again during the summer when I can use fresh berries.

Both my boyfriend and I loved this! It was super easy and delicious. A++ would make again.

23 November 2010 @ 14:33
Here are two quick dinners that Matthew and I had this past week.

Chili dogs

Amy's veggie chili
soy sausages
vegan mayo
red onion

Served with a glass of beer for him and wine for me.

Next are grilled burritos

Whole wheat tortillas
Amy's refried black beans
black olives
hot sauce
chipotle powder

"Grilled" in the cast iron pan. If my grill pan was smaller, I would have probably used that, but the skillet worked fine to seal in the burrito.

For Thanksgiving this week, we are going to make whiskey drinks, pizza, and do nothing. I am really excited.
17 November 2010 @ 20:44
Here is dinner for last night and tonight.

Last night was TVP tacos. When I lived in Portland, there is a bar called the Bonfire that has the best TVP tacos I have ever had. The summer my boyfriend worked there, I would eat them at least once a week. If anyone ever goes there, you should ask for the habanero pickles, hot and delicious! I was trying to recreate the TVP tacos from the Bonfire, failed, but they were still tasty.

Taco shell
kale (I eat it in everything!)
sweet onions
black olives
TVP (seasoned with a whole bunch of stuff - chili powder, cumin, chipotle powder, hot sauce, salt, pepper)
avocado (I don't know why they look so florescent in this picture, but they are not radioactive)

Tonight was Seitan Stroganoff. I had leftover seitan from my no-chicken noodle soup earlier this week that I wanted to use up, so I decided that stroganoff would be the perfect choice.

non-dairy cream sauce
shredded brussel sprouts
For the amount of spices I added to this dish, it came out quite bland. It was still good, but not that fantastic.
15 November 2010 @ 18:59
I have had a sore throat the last couple of days and today I started to go downhill, so after class, I came home and took it easy. For dinner this evening, I decided to make some no chicken noodle soup.

Gluten free noodles
better than bouillon paste
chik-flavored seitan
green onions
sriracha sauce
red pepper flakes

With focaccia bread on the side.

My sinuses have opened and the warm soup is making me feel much better this evening. Now if I could just finish studying for my exam tomorrow, I would be golden.
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On Saturdays my boyfriend usually makes me pancakes, but I was not really in the mood for it this week, so I decided to try the pumpkin french toast from Vegan Brunch. We had a baguette from the Vietnamese sandwiches that was getting dry and need to be used up, perfect. I made the pumpkin mixture, put my pieces of bread in the mixture, cooked the bread in the cast iron pan, bit down and was utterly disappointed. The mixture didn't really taste that great, I must of had the heat too high because the bread was soggy in the middle with the edges brown. It was a failed attempt. I might try again, but this is my third time trying to make vegan french toast and every time it does not come out well at all.

At least the bread looks pretty

My boyfriend ended up making pancakes for us after the failed attempt.

On Saturday afternoon, I was going over to a friend's house to play board games and wanted to bring some food to share. I decided to make seven-layer dip which I love so very much. I am a sucker for pretty much any Latin American food or white derivative. After living for years in Texas, it is one of the only things I miss.

Amy's black bean refried beans
Chipotle salsa
black olives
sweet onions
(Oops, only 6 layers)

The dip was devoured by everyone while we were waiting for pizza and playing Killer Bunnies.

Last night for dinner, my lovely boyfriend (goodness, he cooks a lot) made us a delicious hodge podge of things around the kitchen.

Gluten free pasta
vegan sausages
cremini mushrooms
red onion
2 hot chilies
tomato sauce

Served with focaccia bread and a vegan fig newton. I had three servings of the pasta, it was that delicious.
I was browsing through my copy of Veganomicon yesterday trying to decide what to make for dinner when I stumbled on this recipe. I hadn't had a "french dip" style sandwich since I stopped eating meat, so I thought I would try it out.

Baguette bread, cucumbers, red onion, cilantro, vegan mayo, and seitan. My boyfriend said that if it had included carrot slivers then it would have been a proper Vietnamese sandwich.

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12 November 2010 @ 13:50
I am a Ph.D student studying physics, so I don't have a lot of time to do much cooking. I really really enjoy cooking, but long days in the lab or office = not wanting to cook when I get home. On nights like last night, I will grab a packet of Tasty Bite, make some rice, and add naan. (I always want to call in narn after the race is Babylon 5.)

The ingredients in the Tasty Bite are great. Every flavor is at least vegetarian and many of them are vegan.

One thing I like about New England, is the abundance of local apple cider. I love a hot glass of cider on cold evenings.

One of the best things I have invested in was a rice cooker. I think I only paid $16 off of Amazon.com. I wish I had bought one much sooner. I eat rice at least 2 or 3 times a week now because I get great rice every time.

Tasty Bite, jasmine rice, and narn always a delicious meal on a busy night.

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10 November 2010 @ 13:19
I love having bagels in the morning. There is a coffee cart outside of my building at school that has whole-wheat everything bagels with hummus. I get it on the days I am running late and would eat bagels every day.

This morning I had a little time to make my own bagel.

Sesame bagel
chili pepper hummus
Trader Joe's roasted red pepper brushetta spread
local, organic, kale
naturally fermented dill pickles (yum!)
Sriracha sauce (I put this on approximately everything I eat)

Usually I'll saute the mushrooms and onions, but I did not have enough time for that this morning. The sandwich is a little awkward to eat with everything coming out the sides, but I love it. Next time, I'll add the kitchen sink.
10 November 2010 @ 13:06
I found the recipe in The Gluten-Free Vegan cookbook. The cookbook is okay. I have found a few things that I would like to try, like last nights dinner, or the paella.

Anyway, on to the food. This was the first time I have ever had anything to do with a pomegranate. I don't even think I have tried pom juice, or had pomegranate flavored anything. I expected pomegranates to be similar to cranberries, and in flavour I think that is true. They are a pain in the arse to get at though. I never ever want to purchase another one!

It does look very pretty when the fruit is open.

Not as visible as I was hoping, but there is pom juice all over the curtain and wall! It was a pain to get all the seeds and juice out of the fruit.

This is what it was all for? Not very satisfying. Also, maybe it was my pom, but it wasn't that flavourful.

The pom sauce consisted of sauteed onions, chili powder, crushed coriander seeds, cumin seeds, cocoa powder, a bit of sugar, pom juice, and it called for tomatoes, but I forgot to grab a can, so I just threw in the rest of a tomato sauce I had in the fridge. Cook it down to a sauce consistency.

I love the macro shots, what can I say?

I cut the yam into cubes and roasted in my toaster oven. (I cannot wait until I move back into an apartment with a proper kitchen!) Then assembled the enchiladas - yams, kale, and I thought about putting black beans inside, but decided to not mess with it, all going inside. The sauce went over the top and baked until everything was hot.

Delicious! I'm eating the rest for lunch today.
31 October 2010 @ 15:15
It's hard always coming up with something good to eat, and on those nights I usually just eat a hodge podge of things in my fridge.

First: tempeh crumbles with kale and spices on toasted sourdough bread. Have I mentioned how much I love avocado? I could probably eat it every day and never grow tired of it.

Second: Smoked tofu sautéed with kale (I really really like kale a lot), bell peppers, and onions served over rice. Since acquiring a rice cooker, I have been going crazy eating rice all the time. I love it. I can now have non gummy rice every time. Fantastic.

31 October 2010 @ 15:08
Every Saturday morning, my boyfriend makes me pancakes. A few weeks ago while he was finishing up the pancakes, the fruit on my plate was caught in a stream of light from the window. I was reminded of how pretty food can be.

Kiwi and red pear
31 October 2010 @ 15:04
It is autumn in New England. The leaves are changing colors, the temperature is dropping, and all of my favorite foods are at the grocery store.

I love fall in New England

In my last box from the CSA this summer, it had a butternut squash. I wanted to make ravioli with it, but on the day I wanted ravioli, I did not have the time. So I bought the Rising Moon Organic frozen butternut squash ravioli. Their products are always tasty. Maybe next week the squash will get used.

For the gravy, I used the roasted garlic gravy recipe from Vegan Vittles. That cookbook is pretty amazing for simple, but good foods. Especially if you want to do everything from scratch, it is fantastic. I added fresh sage at the end of cooking the gravy. The kale I simply chopped up and steamed over top of the boiling ravioli. The meal is accompanied by garlic sourdough bread and a glass of Oregon pinot noir.

Next up is one of the many soups that has been gracing my kitchen. This one is a red lentil vegetable soup. I threw everything I had at it: red potatoes, carrots, kale, onions, garlic, red lentils. For the broth I used an organic better than bullion paste, which I love. Simmer until everything is mushy enough to taste. I also added some sriracha sauce, but I add that to everything. I keep a bottle of it at school so I can put on my hummus bagels.

Lastly, is a Shepard's pie. My boyfriend made it and it was delicious. For the crust, we had left over pizza dough, so we used that. It was a bit much, but still tasted good. The top is mashed yukon and red potatoes with thyme, rosemary, and garlic. For the filling, we used Boca ground crumbles, leeks, and carrots with a medium white gravy sauce.

I love this time of year!

31 October 2010 @ 14:44
Get ready for an onslaught of posts in the next hour. I looked through my archive of photos and realized I hadn't posted any pictures in months and months. So here we go.

For my friend's birthday, I made him carrot cake cupcakes. I used the Ginger Macadamia Coconut Carrot Cake recipe from Vegan with a Vengeance and made it into cupcake form. The frosting is the cream cheese frosting from Vegan Cupcakes take over the World. Everyone in lab loved them.

I have previously made the Best Pumpkin Muffins, but it is that time of year again. My boyfriend and I were carving pumpkins and I used the inards for the muffins. In my new apartment, a full sized muffin tin wouldn't fit in the toaster oven, so I had to use the mini muffin tin. They came out delicious and perfect.

22 April 2010 @ 15:28
To end my massive amount of posting today, I will end with lunch today and dessert.

While I was making Sugar-Crusted Popovers I decided to make this sandwich.

Smoked tofu, sweet onions, kale, bell peppers, hummus, roasted garlic.

I saw the Sugar-Crusted Popovers on Vegancooking today. I had all the ingredients and went to town. These are crazy easy because everything is done in a blender. Then using the convenient pour spout from the blender pour into muffin tins. Oh man, so so delicious. I am a big fan. The hardest part was buttering the muffin tin. Make these right away!

Also, I know it is not really a popover. I wonder if it is just called a popover if you use the special tin or if there is something about the dough.

22 April 2010 @ 15:20
The English muffins redux. Here you see it toasted about to sop up some tempeh gravy.

Here is the recipe I used for the tempeh "sausage" from The PPK

To make the gravy, heat about a tablespoon of your favorite fat - I usually use olive oil, in a skillet. When hot, add about a tablespoon of cornstarch and mix throughly with a whisk. Add the liquid of choice (in this case I used soy creamer) until it looks good. Continue to whisk for about five minutes while it simmers. Take it off the heat, add the sausage crumbles and serve!
22 April 2010 @ 14:29
Here is something that I did not make. Matthew took over the kitchen because I was feeling under the weather. He rocks.

We ran out of vegetables and fruit a couple of days ago and so when he went to the grocery store he picked up a smörgåsbord of deliciousness. Here is a result.

Sauteed Brussel sprout slaw with Bragg's. Basmati rice topped with kale, bell pepper, onion, garlic, LightLife Smart Sausages. It satisfied my need for the vegetables.
22 April 2010 @ 14:24
Several months ago, after I bought Vegan Brunch, I made steamed seitan and English muffins. Together they made awesome sandwiches. I got the hankering for them again this weekend. Here are a couple of not so good pictures.

Steaming the seitan.

The delicious, delicious seitan. I only had two-thirds of the seitan flour called for in my recipe. While I tried to decrease my liquid appropriately, it was a bit too crumbly.

I approximately followed this recipe for the seitan. Instead of boiling, I wrapped it in cheesecloth and steamed it over a broth.

English Muffins. Oh man, these are tasty! Here is a good recipe to follow. I was unable to get them to cook all the way on the stove and put them in the oven for the last ten or so minutes to cook fully.
25 March 2010 @ 14:28
I am avoiding doing some homework; therefore, I will update my food blog. Last night I decided I wanted to make some korma, basmati rice, tamarind chutney, and naan.

I found all my recipes from Allrecipes.com.

Vegetarian Korma
My changes: My potatoes were bad when I went to use them so I left them out. I added broccoli, kale, hot sauce (instead of the jalapeño), frozen corn for the frozen peas, and I used soy creamer for the heavy cream. Delicious.

Basmati Rice - 1 cup rice to 1 1/2 cup water. Cook 20 minutes and add a teaspoon of ground cumin.

Tamarind Chutney
My changes: I left out all the spices and just mixed the tamarind paste, sugar, and water together in a small pan. It was really really thin even after cooking it down for 30 minutes. I think I will add cornstarch next time to thicken it up.

My changes: I ran out of white flour and used about half whole wheat flour. I forgot to add the garlic, but next time I would like to put in some roasted garlic. I cooked the naan on my cast iron grill pan. They came out really really well.

The cup in the upper right is not an espresso, it is the tamarind sauce.

The money shot.

From start to finish took about 2.5 hours.
14 February 2010 @ 14:03

Tortilla pizza with chard, red bell pepper, onions, and roasted garlic tomato sauce on a whole wheat tortilla broiled in the oven until everything is warmed.

Steamed wontons! I stir fried portobello mushrooms, onions, red bell pepper, tofu and then assembled them in wonton wrappers. I steamed them with the kale in a bamboo steamer. Holy cow, that bamboo steamer is awesome.

I was hesitant about putting up the picture of the wontons because it looks a little gross. I despise food pictures that do not look appetizing, but the shape of the front wonton looked so pretty, I decide to post it anyway.
30 January 2010 @ 18:40
I have been on a bagel making kick lately. I love eating them and the cost to my small graduate school stipend was getting too high. I have tried several variations and the ones that I made today were good, but I would do a few things differently next time.

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30 January 2010 @ 18:21
I love meals that include mashed potatoes and some vegetable. I was looking through all the pictures I have of food and a lot of them include those two things. It is no wonder why because they are so amazingly tasty.

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24 January 2010 @ 10:07
It has been quite a while since I have updated this journal. Since I am planning on cooking more due to the lack of good restaurants in my new town, hopefully I will update this journal more.

The following recipe is adapted from Vegan Planet by Robin Robertson. These are really, really good. Almost freakishly good. Feel free to use fresh tomatoes for the sauce, but it being wintertime here, canned tomatoes work well for me.

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21 May 2008 @ 21:44
Random dinner

Tonight I made a clean out my fridge type dinner.

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Current Music: Tegan and Sara - Where Does the Good Go
14 May 2008 @ 20:32
Last Friday, my friend Matt came over and we made tamales. My friend Tim was up visiting from Texas so I got schooled on that I should not call my smashed avocado with a little salt guacamole and that even though there were not strips of pork running through the tamales, they were good anyway. I would recommend having a friend help you make these and plan on the long cooking time, it took nearly an hour for the first batch to finish steaming. I reheated my leftovers in my toaster oven and that seemed to work well, maybe I could just bake them in the future?


I meant to take photos of the event, but was so busy putting together the tamales, that forgot completely until we were eating. These are the last of the leftovers.

Black Bean and Vegetable Tamales (from Veganomicon)

I was going to post the recipe, but it looks like you can get it from Google Books, so here it is.

And here is the money maker shot.


Now I must return to computation physics!
Current Location: pdx
Current Music: Amélie soundtrack
14 May 2008 @ 16:02
Here are just random things that I have been eating over the past few months.

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14 May 2008 @ 16:01
It has been a long time since I have updated. I have been eating and cooking great food, but I am oh so busy with school that I have not had time to update!

Without further ado, here is my pizza extravaganza.
Hmm, pizza

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Current Location: Sunny Portland
Current Music: Tori Amos
02 December 2007 @ 12:45
Butternut Squash and black bean burritos

It's another reincarnation of my butternut squash! I had too much cut up from when I made the risotto, and over the past week have used it to put on pizza and now a burrito. I just threw this together with what was in my fridge. I'm trying to be better about eating my food before it goes back, I hate wasting food just because I go out and eat instead of eating what I have. My term ends this next week, and you should be ready for the onslaught of things that I will be making because I want to limit my eating out to once or twice a week.

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Current Music: Kimya Dawson
01 December 2007 @ 23:33
Butternut Squash Risotto

This is the same butternut squash from the chili I made a couple of entries back. It has been sadly neglected in my fridge, but had not gone bad by the time I got around to using it again. School has been so crazy that I have not been cooking as much.

If you have never made risotto before, it is pretty time intensive, but not that hard and the results are so worth it. Make sure to get arborio rice, it has a high starch content that is broken down over the cooking process and makes your dinner creamy and delicious.

Onto the recipe:
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From beginning to end, I think this took me about 45 minutes to do with a lot of it stirring the rice. I had to adjust the heat down a couple times when the rice began to stick to the bottom of my pan.
Current Music: Bodeans - Good Things
01 December 2007 @ 23:08
Last Saturday, my friends bluejayway and girl_next_dork came over and we cleaned out my pantry and produce bin making this great soup and dessert.

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Current Music: Bob Dylan - Ballad in Plain D
21 October 2007 @ 12:31
I made the pumpkin muffins from VwaV. I had a fresh pumpkin from my CSA box, and this just begged to be made!

Pumpkin Muffins

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Current Location: 97212
Current Music: Praire Home Companion - still
21 October 2007 @ 12:16
Sorry it has been so long since my last update. I have been so incredibly busy with school and work. I decided to take a bit off to update with some pictures.

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Current Location: 97212
Current Music: Praire Home Companion
08 August 2007 @ 22:08
So I bought a share in a farm this year. I paid a little under $300 up front and now each week I get a box of delicious produce. I go and pick up a rubber maid container each Saturday at the farmer's market. It has brought some wonderful, local, organic food. Usually I'm not one to buy organic, but I'll buy local whenever possible. I do not want my apples to come from Chile when Washington produces ones that are just as good, if I can wait to the fall for them.

In addition to great food, I usually get a lot of something that I have no idea what to do with each week. I have been receiving a large head of lettuce each week since I started my box in June and it is the one thing that usually goes to waste as the end of the week. I do not eat that many salads, or sandwiches to use up a whole head of lettuce by my next box. The recipe below was something I came up with to try and use up my bounty. I also thought it would be appropriate as an inaugural entry to couscouscarol.

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Current Location: Home
Current Music: Someone giggling in the apartment next door