See you in October, forkers!
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Roach Motel
1 day ago
Friday, September 18, 2009
Friday, August 14, 2009
So much for blogging more in the summer...
Well, I pretty much forgot to blog all summer. I've mostly just been throwing together sandwiches and going out to eat. I did manage to cook a little bit the other day, though, so I'll tell you about that. Tempeh bacon is one of my favorite things. I used to recipe from Vegan Brunch, which is just an improved upon version of the one in VwaV. Since I had some tempeh laying around that expired in June, I figured I should eat it.
Cookin'
Ready to eat
Doesn't that just look perfect? I just ate my third one, and I am sadly out of the tempeh. (I had two yesterday and one today).
As I said in a previous post, we grow our own tomatoes. My mom has probably two dozen tomato plants of various sizes in our garden. Unfortunately, this summer has been horrible for growing vegetables. It's one of the top 10 coldest/wettest summers on record here in New England. We've thrown out dozens and dozens of tomatoes because of bottom rot (or whatever it's called). There have been a few good tomatoes, so I managed to put some on these sandwiches. I should be utterly sick of tomatoes at this point, not longing for more fresh ones.
Cookin'
Ready to eat
Doesn't that just look perfect? I just ate my third one, and I am sadly out of the tempeh. (I had two yesterday and one today).
As I said in a previous post, we grow our own tomatoes. My mom has probably two dozen tomato plants of various sizes in our garden. Unfortunately, this summer has been horrible for growing vegetables. It's one of the top 10 coldest/wettest summers on record here in New England. We've thrown out dozens and dozens of tomatoes because of bottom rot (or whatever it's called). There have been a few good tomatoes, so I managed to put some on these sandwiches. I should be utterly sick of tomatoes at this point, not longing for more fresh ones.
Tuesday, June 23, 2009
Sausages
One of my favorite things to make these days is sausage. Whether I use Julie Hanson's recipe which is mostly vital wheat gluten, or Isa's recipe that mixes gluten with mashed beans, I love that it makes so many sausages in the end. I find that I can't eat them all within a few days, so I just throw them into the freezer for another time.
Seeing as though I had about a dozen sausages hanging around, I decided to whip up some mac and cheese using some Creamy Cheddar Teese. I've never used Teese before for mac and cheese, or any other kind of block cheese for that matter. I wasn't really sure what to do, so I just melted the Teese on the stove. I'm used to making a cheesy sauce in the blender and then throwing it in the oven for a half hour to harden up a bit.
It came out less appetizing than I had hoped. I was able to eat most of what was on my plate, but the thought of eating the rest of it grossed me out. Sorry, Teese! I wanted to like you in my mac and cheese, but it's just not happening. I still love your mozzarella, and I'm going to make some pizza on my new-ish pizza stone someday.
All plated up. I also fried up a tomato, but it just didn't come out that great. I can't wait until tomoato season starts so I can eat real tomatoes again. After eating ones fresh from the garden all my life, I can't stomach those terrible ones they sell at the store year-round.
Seeing as though I had about a dozen sausages hanging around, I decided to whip up some mac and cheese using some Creamy Cheddar Teese. I've never used Teese before for mac and cheese, or any other kind of block cheese for that matter. I wasn't really sure what to do, so I just melted the Teese on the stove. I'm used to making a cheesy sauce in the blender and then throwing it in the oven for a half hour to harden up a bit.
It came out less appetizing than I had hoped. I was able to eat most of what was on my plate, but the thought of eating the rest of it grossed me out. Sorry, Teese! I wanted to like you in my mac and cheese, but it's just not happening. I still love your mozzarella, and I'm going to make some pizza on my new-ish pizza stone someday.
All plated up. I also fried up a tomato, but it just didn't come out that great. I can't wait until tomoato season starts so I can eat real tomatoes again. After eating ones fresh from the garden all my life, I can't stomach those terrible ones they sell at the store year-round.
Tuesday, June 2, 2009
Wow
I can't believe it's been over two months since I last posted anything. I was very bogged down by schoolwork and worrying about finals, that I could hardly be bothered with making food, taking pictures of said food, and blogging about it afterward.
Isa's Vegan Brunch book just came out, and I got my copy in the mail about a week ago. Not to brag, but my name is in the acknowledgments. I think I tested a good amount of recipes while testing was going on, but when I was flipping through the book I saw the banana flapjacks. Knowing I had bananas that were close to becoming compost, I decided to make them. They looked very promising while they were cooking, but alas they did not come out the way I expected. They seemed to not want to cook fully. It may have just been that the bananas kept it too moist and squishy to become a proper pancake. I did have fun making them, though. After I tried the first few and found that I disliked them, I decided to make a giant pancake with the rest of the batter. I didn't want to pour the batter in the trash incase it leaked, and this way it was just something solid I was throwing away.
Regular size:
Gigantic:
Since I was still in the mood for a breakfasty meal, I decided to make some Fronch Toast. Isa tells us that we should never toast our bread, but rather let it dry out in the oven. Well, I toast. It has always worked for me and has never given me a problem. I also just use regular bread instead of a loaf of italian.
From "Vegan with a Vengeance" by Isa Chandra Moskowitz
"Fronch" Toast
1 loaf of Italian of French bread, baguette style
1/2 c soy creamer
1/2 c rice milk or plain soy milk
2 tbsp cornstarch
1/4 c chickpea flour
Several tablespoons canola or vegetable oil
Slice the bread into 1-inch thick rounds. The bread should be a bit stale, if not you can put in a 350 oven for 3-4 minutes to dry it out. Pour the soy creamer and rice milk into a wide shallow bowl. Mix in the cornstarch and stir until dissolved. Add the chickpea flour and mix until it is mostly absorbed; some lumps are OK. Heat a non-stick skillet over med-high heat. Add enough oil to create a thin layer on the bottom. Soak the bread slices (as many as you can fit in the pan) in the mixture and transfer to the skillet. Cook each side for about 2 minutes; if they are not brown enough, heat for another minute or so on each side. They should be golden brown.
And speaking of eating breakfast, I am currently eating a delicious Egg McVegan, as usual. For some reason I get in the mood to eat them when I blog. Or I get in the mood to blog when I eat them.
Isa's Vegan Brunch book just came out, and I got my copy in the mail about a week ago. Not to brag, but my name is in the acknowledgments. I think I tested a good amount of recipes while testing was going on, but when I was flipping through the book I saw the banana flapjacks. Knowing I had bananas that were close to becoming compost, I decided to make them. They looked very promising while they were cooking, but alas they did not come out the way I expected. They seemed to not want to cook fully. It may have just been that the bananas kept it too moist and squishy to become a proper pancake. I did have fun making them, though. After I tried the first few and found that I disliked them, I decided to make a giant pancake with the rest of the batter. I didn't want to pour the batter in the trash incase it leaked, and this way it was just something solid I was throwing away.
Regular size:
Gigantic:
Since I was still in the mood for a breakfasty meal, I decided to make some Fronch Toast. Isa tells us that we should never toast our bread, but rather let it dry out in the oven. Well, I toast. It has always worked for me and has never given me a problem. I also just use regular bread instead of a loaf of italian.
From "Vegan with a Vengeance" by Isa Chandra Moskowitz
"Fronch" Toast
1 loaf of Italian of French bread, baguette style
1/2 c soy creamer
1/2 c rice milk or plain soy milk
2 tbsp cornstarch
1/4 c chickpea flour
Several tablespoons canola or vegetable oil
Slice the bread into 1-inch thick rounds. The bread should be a bit stale, if not you can put in a 350 oven for 3-4 minutes to dry it out. Pour the soy creamer and rice milk into a wide shallow bowl. Mix in the cornstarch and stir until dissolved. Add the chickpea flour and mix until it is mostly absorbed; some lumps are OK. Heat a non-stick skillet over med-high heat. Add enough oil to create a thin layer on the bottom. Soak the bread slices (as many as you can fit in the pan) in the mixture and transfer to the skillet. Cook each side for about 2 minutes; if they are not brown enough, heat for another minute or so on each side. They should be golden brown.
And speaking of eating breakfast, I am currently eating a delicious Egg McVegan, as usual. For some reason I get in the mood to eat them when I blog. Or I get in the mood to blog when I eat them.
Monday, March 30, 2009
Breakfast for dinner
A week or so ago I decided it was time to make some scrambled tofu (recipe from VwaV). It has literally been a few years since I've made it. I'm not sure why since I absolutely love it! When I ate scrambled eggs as a young kid, they had to be very dry and I would only eat them on toast with ketchup. I'm still the same way. This time though I used english muffins because they are delicious.
Mmm. It was a little harder to eat since the muffins don't easily fold for consumption. Along with the scrambled tofu I made some roasted broccoli. Did you know you can roast frozen vegetables? I didn't. I had bought some frozen broccoli and wasn't really into it as a steamed side vegetable. It was too moist for some reason and just tasted awful.
To roast some frozen vegetables, spray a baking sheet with oil. Toss the vegetables on there and spray them with some more oil. I tossed some garlic in with them as well. Put them in a 400 or so degree oven for 40-45 minutes.
What goes with breakfast for dinner? Tea! My mom gets me the best presents because they are almost always kitchen related. She got me this fantastic tea pot for Christmas this past year.
Yay! Tea!
Mmm. It was a little harder to eat since the muffins don't easily fold for consumption. Along with the scrambled tofu I made some roasted broccoli. Did you know you can roast frozen vegetables? I didn't. I had bought some frozen broccoli and wasn't really into it as a steamed side vegetable. It was too moist for some reason and just tasted awful.
To roast some frozen vegetables, spray a baking sheet with oil. Toss the vegetables on there and spray them with some more oil. I tossed some garlic in with them as well. Put them in a 400 or so degree oven for 40-45 minutes.
What goes with breakfast for dinner? Tea! My mom gets me the best presents because they are almost always kitchen related. She got me this fantastic tea pot for Christmas this past year.
Yay! Tea!
Monday, March 23, 2009
Teese!
I finally got on the ball and ordered some Teese vegan cheese. It's really not too expensive as far as vegan cheese goes, it's just the shipping that kills me. For some reason there is nowhere around where I live that sells it. Since I follow Chicago Soy Dairy on twitter I found out they were having a sale at Pangea. It's usually $4.99, but if you follow this link you can get it for 25% off ($3.75). I ordered the Mozzarella, Creamy Cheddar and Nacho. Considering it lasts for up to 6 months if you keep it in the refrigerator and people have had good luck freezing it, I figured I might as well get a few.
I think the sale ends this weekend, so if you've been putting off ordering it for as long as I have you should pick some up!
I think the sale ends this weekend, so if you've been putting off ordering it for as long as I have you should pick some up!
Thursday, March 12, 2009
Buddha Hut
Looks like Buddha Hut in Worcester got a website! Check it out! They have their menu, hours and directions up there. It looks like they have added some new things, so I'll have to go check it out soon.
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