tag:blogger.com,1999:blog-75831652261496005262024-03-13T11:11:14.647-04:00Plenty Sweet EnoughRecipes, food and reviews from a passionate, vegan, home cook.Leehttp://www.blogger.com/profile/04011215854761315277noreply@blogger.comBlogger111125tag:blogger.com,1999:blog-7583165226149600526.post-75548392431203870692013-02-24T16:24:00.000-05:002013-02-24T16:36:33.913-05:00Raw Noodle Salad<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Raw Noodle Salad</td></tr>
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I love noodles but noodles don't always love me. A few months ago, I was thrilled to try a dish featuring raw noodles that my friend Natalie brought to a party. I couldn't stop scarfing it down and she kindly shared the recipe. I recently came into the possession of a spiral slicer and was able to make this salad yesterday for a pot-luck I was attending. I know this is not your standard piece of kitchen equipment, so forgive me but I just had to share, it's so delicious. I made a few alterations to the original ingredients so I feel comfortable posting the recipe here. The quantities of vegetables are flexible, in fact, once you get going on the spiralizer it's so fun, you don't want to stop making veggie noodles. (Today I didn't have any daikon left over so I used peeled broccoli stalks instead!) <br />
<br />
<u><b>Raw Noodle Salad.</b></u><br />
<br />
3-4 zucchini<br />
1 large daikon <br />
2 large carrots<br />
1 cup bean sprouts<br />
fresh cilantro for garnish <br />
<br />
<u><b>Dressing:</b></u> (Yields 1.5 cups)<br />
<br />
1/2 cup water<br />
<br />
1/4 cup lemon or lime juice <br />
2 tablespoons almond butter<br />
2 garlic cloves, peeled<br />
1 Tablespoon fresh ginger<br />
3 dates<br />
approximately 1 cup fresh cilantro <br />
cayenne<br />
salt to taste<br />
<br />
<b><u>Directions:</u></b><br />
<br />
Run zucchini, daikon and carrots through the spiralizer or use a vegetable peeler to make long, thin slices. Toss into a bowl with the bean sprouts. In a blender, add the water first, lemon/lime juice, almond butter, garlic, ginger, dates, cilantro, cayenne and salt. Blend well and mix with the vegetable noodles. Garnish with chopped, fresh cilantro and serve! <br />
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<tr><td class="tr-caption" style="text-align: center;">My Favourite Noodle Maker!</td></tr>
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Leehttp://www.blogger.com/profile/04011215854761315277noreply@blogger.com4tag:blogger.com,1999:blog-7583165226149600526.post-61130063625730723442012-08-29T21:20:00.000-04:002012-08-29T21:20:03.150-04:00Tofu-No-Egg-Salad<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Tofu-No-Egg-Salad</td></tr>
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<br />
I could probably name this summer the season of no-cooking but one dish I've made over and over again is based on a recipe by Mark Reinfeld from his book <i>Vegan Fusion World Cuisine</i>. After a few changes and additions, I feel comfortable sharing my version here. For comfort, I eat this in the morning on toast and when I'm feeling super healthy, I eat it in a lettuce wrap or served on top of greens and tomatoes. Any way, it's delicious! Before I went vegan, I used to love egg-salad sandwiches and this definitely satisfies my cravings in that direction. <br />
<br />
1 block firm or extra firm tofu<br />
1 stalk celery diced<br />
1 carrot grated<br />
1/3 cup sweet or dill pickles diced (I often use both)<br />
2 teaspoons apple cider vinegar<br />
1 tablespoon Dijon or stone ground mustard<br />
2 teaspoons soy sauce <br />
1 teaspoon turmeric powder<br />
2 teaspoons dried dill or 2 tablespoons fresh<br />
sea salt to taste<br />
black pepper, ground to taste<br />
1/2 cup vegan mayonaise<br />
<br />
Crumble tofu into a medium sized bowl. Add remaining ingredients and mix. Refrigerate for at least half an hour (or eat it immediately if you can't wait). <br />
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<br />
I always make my own vegan mayo. It's super fast and simple. Add 1/2 cup of olive or safflower oil to the blender along with 1/4 soy milk, approximately 1 teaspoon of Dijon mustard, a small dash of maple syrup or other sweetener, salt and pepper. Blend until smooth. While the blender is still running, add either 2 teaspoons lemon juice or apple cider vinegar. The mix should firm up immediately. This should be the perfect amount for the tofu salad above. I like the dressing a little bit sweet so the amount of sweetener is up to you, go ahead and experiment. <br />
<br />Leehttp://www.blogger.com/profile/04011215854761315277noreply@blogger.com13tag:blogger.com,1999:blog-7583165226149600526.post-34220154953041352222012-07-31T00:38:00.000-04:002012-07-31T00:38:36.020-04:00Be an Ele-friend - Baby steps to Animal Activism<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-3MKlaeO0zd-tnFJGNyNj0wLWFY2jYcfCFzWfqcrfx341KziJKxslA-ugGq7BMcCwcmbEuTOGiwiuvX_rGOpjKn6qZUjHtlPEIDeQnJe0FitJWQMzx2QfSGKvqqQ1oxSjKZWLwgHQjyU/s1600/DSCF3011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-3MKlaeO0zd-tnFJGNyNj0wLWFY2jYcfCFzWfqcrfx341KziJKxslA-ugGq7BMcCwcmbEuTOGiwiuvX_rGOpjKn6qZUjHtlPEIDeQnJe0FitJWQMzx2QfSGKvqqQ1oxSjKZWLwgHQjyU/s400/DSCF3011.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The budding animal activist handing out "Ele-friend" animal stickers</td></tr>
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<span style="background-color: white;">Last week, my husband, my six year old daughter and I, along with approximately 50 other people, participated in a protest against the Shrine Circus in our community. As I stood on the sidewalk outside the venue with my sign, I watched in wonder as as my child fearlessly approached families up and down the line, asking if they would like a colouring book, sticker or leaflet. We gathered about 2 hours before the show in order to discourage those coming to buy last minute tickets. The crowd began to swell and as the ticket holders waited in line at the entrance, my daughter stood front and centre, imploring families not to see the circus. I was amazed at her fearlessness. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YiHI-A8Bw3HV8-0Vr541dFtyFy-fmwNEUz8nuDOx3FXn3Ei3ekSWFfeeh-I1dDyutneRFXTrRU5YXXDkMkjpYK3KNGXlkVYfg5wT-jjMmrTNBIlKWYdDbFFgQvZ7Ec32nbXpR_huCBM/s1600/DSCF3005.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YiHI-A8Bw3HV8-0Vr541dFtyFy-fmwNEUz8nuDOx3FXn3Ei3ekSWFfeeh-I1dDyutneRFXTrRU5YXXDkMkjpYK3KNGXlkVYfg5wT-jjMmrTNBIlKWYdDbFFgQvZ7Ec32nbXpR_huCBM/s400/DSCF3005.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our friend Chris painting the cruel realities of the Circus</td></tr>
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<span style="background-color: white;">Witnessing her spirit, as yet un-crushed and unafraid, inspires tremendous courage in my heart to continue living the best possible life. A life that is grounded in values of non-violence towards all living beings. I can't think of a better way to set an example than to do what we did that night. I'm saying, as someone who truly loves to indulge myself in pleasure, not only is it possible to make choices that create a healthy, full and joyous life without inflicting cruelty on other beings of all species, shapes and sizes, but the act of doing so, creates peace in my heart. The fact that eating a vegan diet has improved my health in various ways is almost irrelevant. Since the veil of denial was lifted about the purposeful, systematic, torture and killing of other sentient creatures for profit, no pleasure remains in consuming foods, products or entertainment that have been produced as a direct result of the suffering of any animal, human or non-human. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg23NCpBA3RW0o_bhsH02mdaxoxM5y59v3lXTDS2lJk5G-DcDpa_3WrZUJvqv7sNMBtdyUJYT8MzKufcyvniiQIos6o0hpRgqpq5LQqzRQ0qJqFMxkIuTBNjD1mhZpFw4WPmuEtpGOfMBM/s1600/DSCF3032.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg23NCpBA3RW0o_bhsH02mdaxoxM5y59v3lXTDS2lJk5G-DcDpa_3WrZUJvqv7sNMBtdyUJYT8MzKufcyvniiQIos6o0hpRgqpq5LQqzRQ0qJqFMxkIuTBNjD1mhZpFw4WPmuEtpGOfMBM/s320/DSCF3032.JPG" width="252" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My friend Coleen and I.</td></tr>
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<span style="background-color: white;">During the protest, we lined the sidewalk in front of Copps Coliseum and were confronted with the anger, guilt, apathy, discomfort and occasional sadness of those attending the evening's "entertainment". It was a new and fascinating experience. I noticed a full range of reactions from those protesting too. Some were calm, engaging and smiling while others could barely contain their emotions when verbal abuse was hurled at them by the uninformed (m)asses. I understand the passion and the frustration. I was just happy to be there standing and speaking for those magnificent beings who were chained up in hot trucks in the underground parking garage of the facility. Those beautiful creatures who had no say in what was being done to them or how their lives were being used and abused for profit. </span><br />
<br />
<span style="background-color: white;">Some of us stayed until the very end. I met a lovely mom from Niagara Falls who was there with her daughter as well. She held a great sign that said "Ask your parents what the <a href="http://www.bornfreeusa.org/a1a6b1_bullhook.php">bullhooks</a> are for". I noticed many of the children reading the sign. One of the protesters had actually brought two of these <a href="http://www.bornfreeusa.org/a1a6b1_bullhook.php">bullhooks</a> obtained at an Elephant training facility in Thailand. I touched one and was horrified. These extremely sharp hooks are used on sensitive parts of elephant's bodies </span><span style="background-color: white;">(mouth, eyes, ears, anus)</span><span style="background-color: white;"> where the skin is thin, to control their movements. </span><br />
<br />
<span style="background-color: white;">As families began to filter out
of the auditorium, many of them early, one mother approached me and said
thank-you. She said she was unaware there were animals involved when
she bought the tickets and would never go back again. I got goosebumps,
I was thrilled that being there had made a difference. </span><br />
<br />
<span style="background-color: white;">I had been nervous about even taking my daughter to this event, but now I see that to conquer my own fear all I have to do is watch my daughter and follow her lead. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRIyWfDqAGtpc_BPqGVio99jg_nWc8tiUhE9n6jVNWQNlDmk2jYsm8zbXKYAfFj5BEDoNFjxtrhT0xqB_o6bjKQ36NndEs7phU609HAtai3D9ErDJI2P5kJdZpvXQYJYX5sWIlvjeNzsM/s1600/DSCF2997.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRIyWfDqAGtpc_BPqGVio99jg_nWc8tiUhE9n6jVNWQNlDmk2jYsm8zbXKYAfFj5BEDoNFjxtrhT0xqB_o6bjKQ36NndEs7phU609HAtai3D9ErDJI2P5kJdZpvXQYJYX5sWIlvjeNzsM/s400/DSCF2997.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The budding activist</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Inspiring protesters of all ages!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhplbMEGMMn9hyQv8gVTuj1EvvNrks69QoXNqVmMvmx5uAAHIVXhakgwWK8qSTwkU04Nf8XYBGW-Ov4eODGUnxCxFKNI7RjjWlR-pf0CFmQQ0RahLuDEvgaEtRNwzz4tx7H6t1GoY6Itko/s1600/DSCF3022.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhplbMEGMMn9hyQv8gVTuj1EvvNrks69QoXNqVmMvmx5uAAHIVXhakgwWK8qSTwkU04Nf8XYBGW-Ov4eODGUnxCxFKNI7RjjWlR-pf0CFmQQ0RahLuDEvgaEtRNwzz4tx7H6t1GoY6Itko/s1600/DSCF3022.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
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<span style="background-color: white;"><br /></span>Leehttp://www.blogger.com/profile/04011215854761315277noreply@blogger.com5tag:blogger.com,1999:blog-7583165226149600526.post-64801364189957230612012-05-02T16:16:00.000-04:002012-05-02T16:41:03.978-04:00I Have A Guilty Secret<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH48jc7vPDiuLasvpzQSVThLWwG1vyJBMoHlXQxn6iHsRz_s69HOr-eGRqsHM9IHQT3SyQLiFYY4jVO2eN1cRjcMahA8h7UAmI_JbMUHXv6bJoL_K8OS0ONr4nZ6uY1ijl2LFRX00KS5k/s1600/DSCF1771.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH48jc7vPDiuLasvpzQSVThLWwG1vyJBMoHlXQxn6iHsRz_s69HOr-eGRqsHM9IHQT3SyQLiFYY4jVO2eN1cRjcMahA8h7UAmI_JbMUHXv6bJoL_K8OS0ONr4nZ6uY1ijl2LFRX00KS5k/s400/DSCF1771.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A pair of not-so-secret pasta addicts</td></tr>
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I have a guilty secret. Since my decision to eat a 100% plant based diet a few years ago, I have stubbornly held on to a few, not so healthy, comfort foods. At the top of my no-no list is sugar, next comes wheat products, especially pasta and toast and last but not least, I have a fondness for white rice. I have done a decent job wrangling the sugar issue and it now only makes an occasional appearance. The next big issue I'll be tackling is the processed wheat products but I'll leave that for a later discussion. <br />
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About four weeks ago, I started using an online tool which has helped motivate me towards my health goals. It's a comprehensive online food and exercise journal called <a href="http://www.myfitnesspal.com/">My Fitness Pal</a>. I've used journaling in the past to keep track of my daily food intake and found it extremely effective in helping me lose weight as well as making me aware of exactly what I'm feeding my body. I've noticed a tendency in myself towards denial, in terms of the quantity <i>and</i> quality of food I'm eating and the daily diary in <a href="http://myfitnesspal.com/">myfitnesspal.com</a>, (if you don't cheat yourself), makes that nearly impossible. When I saw how many calories my beloved pasta and toast used of my daily allowance, I began measuring out smaller portions and cutting back on those foods. (I'm now even considering using brown rice! - few calories and healthier) <br />
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After inputting your weight, height, age, activity levels and other details, the program calculates how many calories you should be eating per day based on your weight loss goals. <br />
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There is an extensive database of foods and it may take a bit of practice finding the exact foods and amounts you have eaten but I think it's worth the effort to get it right. After inputting your meals for a few days, it becomes much simpler because your history is saved and most people eat the same foods over and over again. There is also a section to input your own recipes and it will calculate the calories, fat, protein and carbs per serving. If you're interested in tracking other nutrients like sodium, calcium, iron, vitamins etc., that's also possible.<br />
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There is a section to track your cardiovascular exercise and strength training. On the days you put in a good workout, it's great to know exactly how many extra calories you can eat without going overboard. <br />
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Your profile can be completely private or you can have a cheering section which is nice. Your friends might see an update in their feed like this; "Lee has completed her food and exercise diary for today and was under her calorie goal!" The site is completely free. You can generate progress reports for weight, fitness and nutrition on a weekly or monthly basis. I like looking at graphs of my progress in different areas.<br />
<br />
After a long conversation with my friend Patty today, I decided to post about this tool, in case it would be of use to others. (Pssssst Chris, I hear you're looking to take action!) My user name on the site is leekaiken, join me there and I'll cheer you on! And maybe somebody can teach me how to like brown rice. <br />
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<br />Leehttp://www.blogger.com/profile/04011215854761315277noreply@blogger.com11tag:blogger.com,1999:blog-7583165226149600526.post-78038707647136479702012-04-03T14:15:00.000-04:002012-04-03T14:15:37.967-04:00A Batch of Bird's Nests<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhupZUeG_iJ4XoGEhNHmxlZjbUsjfNCWqZcwD2fSM1qK9WgaxoXkLjgnGUGBpmtKQlqoO2J6CuYXmiazmJaSmPCSdhYLp96AUN1PS7GHg2ieVkY5-cvbRS3Q7URO3SoAb1f6h3UTNm1oEE/s1600/DSCF2305.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhupZUeG_iJ4XoGEhNHmxlZjbUsjfNCWqZcwD2fSM1qK9WgaxoXkLjgnGUGBpmtKQlqoO2J6CuYXmiazmJaSmPCSdhYLp96AUN1PS7GHg2ieVkY5-cvbRS3Q7URO3SoAb1f6h3UTNm1oEE/s400/DSCF2305.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yarn for the birdies</td></tr>
</tbody></table><br />
In my mixing bowl today, you will see something a little different. Yarn! I was reading nature artist Paula Kuitenbrouwer's lovely blog - <a href="http://mindfuldrawing.com/">Mindful Drawing</a> this morning, and saw something I wanted to try immediately.<br />
A feeder filled with nesting materials for the birds. Paula tells me she sourced the idea from another blog called fibre farm and here is the <a href="http://www.fiberfarm.com/2011/03/the-first-day-of-spring?">original post</a>. <br />
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Our bird feeder is constantly empty because the squirrels tip it out in order to reach the sunflower seeds. I no longer fill it, but instead derive great pleasure throwing a cupful of bird feed out the door, onto the deck each morning. Watching the Mourning Doves eat and nap in the afternoon sunshine while I putter around the kitchen brings me such a sense of peace. And, I'm happy to have found another use for the feeder, which was a mother's day gift last year. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij9F2djsn-xH2q_kuc4Nn5BaX7ONZd3i4X3KMCTXu6np9_-UKtfRQdbWV9bW3ZQi8QYCJnQC1ev7_Q_aM2rq8ULmNs5v8B5xqg3hBQWJCZwI39BLrqYeQiQT_aDf3UoRe3jluPamP-VnI/s1600/DSCF2306.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="347" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij9F2djsn-xH2q_kuc4Nn5BaX7ONZd3i4X3KMCTXu6np9_-UKtfRQdbWV9bW3ZQi8QYCJnQC1ev7_Q_aM2rq8ULmNs5v8B5xqg3hBQWJCZwI39BLrqYeQiQT_aDf3UoRe3jluPamP-VnI/s400/DSCF2306.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yarn Feeder</td></tr>
</tbody></table>My daughter and I fun cutting up yarn scraps and filling the feeder. While in the backyard, I decided to sacrifice a few of the daffodils and forsythia to enjoy inside, before all the blooms disappear and the rest of the garden comes to life.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNsrb0tX8UKPgtOGyWC5RUwULwKbnsFlL_3TV7w-spq-RVm8DEj5zTypffJvuZEZQ_00nbOoa-1wLQbZ94e0HqFiInAEcGdOWipYJV3gN4FWuQ3vo98N3IAww6T3Luka-qgoBWxqxd1aE/s1600/DSCF2313.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNsrb0tX8UKPgtOGyWC5RUwULwKbnsFlL_3TV7w-spq-RVm8DEj5zTypffJvuZEZQ_00nbOoa-1wLQbZ94e0HqFiInAEcGdOWipYJV3gN4FWuQ3vo98N3IAww6T3Luka-qgoBWxqxd1aE/s400/DSCF2313.JPG" width="303" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enjoying the backyard Daffodils and Forsythia before they're gone.</td></tr>
</tbody></table>Happy spring everyone!Leehttp://www.blogger.com/profile/04011215854761315277noreply@blogger.com10tag:blogger.com,1999:blog-7583165226149600526.post-41681844068011364572012-03-29T15:57:00.000-04:002012-03-29T15:57:34.773-04:00A Comforting Supper - More Magical Loaf<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUrSNWHyeqnKn5CylAOsFSBQoaUEWq6hZ00hhY_4YcxAxtBYMLBqfAwla_PTfZq4rANMRG3R7nyguLiZlzLue3BU0ZDc191jbibkCqwrKIjKNSyh3SRPxk2_VOQy1by7YSzNDANTB1LUE/s1600/DSCF2191.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="357" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUrSNWHyeqnKn5CylAOsFSBQoaUEWq6hZ00hhY_4YcxAxtBYMLBqfAwla_PTfZq4rANMRG3R7nyguLiZlzLue3BU0ZDc191jbibkCqwrKIjKNSyh3SRPxk2_VOQy1by7YSzNDANTB1LUE/s400/DSCF2191.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Totally Delicious Loaf</td></tr>
</tbody></table><br />
<div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-size: 13.5pt;"><br />
</span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-size: 13.5pt;">On this nippy, spring afternoon, I was in need of some culinary comfort in the form of a warm, old-fashioned meal. My daughter and I had fun choosing ingredients for our vegan dinner loaf using the <a href="http://www.veganlunchbox.com/loaf_studio.html">Magical Loaf Studio</a>. Accompanied by caulipots, easy, vegan gravy and a colorful side of saucy, garlic infused, French green beans, zucchini, tomatoes and peppers, our plates were swimming with love. <o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><br />
</div><div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-size: 13.5pt;">The loaf takes about an hour to bake. Once you have all the ingredients mixed, shaped in the loaf pan and popped in the oven, you can get to work prepping the rest of your meal starting with the potato-cauliflower mash. Once the caulipots are bubbling away nicely, your veggies and gravy are a snap. </span><span style="font-size: 13.5pt;"><o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><br />
</div><div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-size: 13.5pt;">I held my breath as Maggie took her first bite and almost jumped for joy when she asked if she could name it "Totally Delicious Loaf". We celebrate small victories around here and not having to pick up bits of spit-out onion from the floor certainly count as one of them.</span></div><div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><b><u><span style="font-size: 13.5pt;">Totally Delicious Loaf<o:p></o:p></span></u></b></div><div style="margin-bottom: .0001pt; margin: 0in;"><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><b><span style="font-size: 13.5pt;">Ingredients:</span></b><span style="font-size: 13.5pt;"><o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-size: 13.5pt;">1/2 cup pecans<br />
2 TB olive oil<br />
1 onion, diced<br />
1 large carrot, peeled and grated<br />
2 cups cooked garbanzo beans, partly mashed<br />
1 cup dry whole wheat bread crumbs (I used Panko bread crumbs)<br />
1/4 to 1/2 cup vegetable broth, as needed<br />
1 heaping Tablespoon flaxseed meal<br />
1/2 tsp. dried sage<br />
1/4 tsp. dried oregano<br />
2 Tablespoons nutritional yeast flakes<br />
2 Tablespoons ketchup<br />
1 teaspoon salt<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><b><span style="font-size: 13.5pt;">Directions:</span></b><span style="font-size: 13.5pt;"><o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-size: 13.5pt;">Preheat the oven to 350º. Spray a loaf pan or 8x8 square baking pan with nonstick spray and set aside (an 8x8 pan makes a crisper loaf).<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-size: 13.5pt;">Grind the pecans into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-size: 13.5pt;">Sauté any vegetables you've chosen in the olive oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). <o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-size: 13.5pt;">Add more binder/carbohydrate as needed if the loaf seems too wet.<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-size: 13.5pt;">Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-size: 13.5pt;">Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-size: 13.5pt;">Cold leftover slices of make a great sandwich filling.<o:p></o:p></span></div>Leehttp://www.blogger.com/profile/04011215854761315277noreply@blogger.com4tag:blogger.com,1999:blog-7583165226149600526.post-69900676139953483602012-03-11T22:16:00.000-04:002012-03-11T22:16:45.699-04:00Mmmm Muffins and Other Random MusingsHello everyone! Recipe creation and blogging has slowed down lately in favour of a few other projects. My sewing machine has taken over the kitchen table and the spring-like weather has me itching to tackle various home improvement projects. I've been reading the blog <a href="http://zenhabits.net/">Zen Habits</a> and continuing with the de-cluttering process. <br />
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Last week my daughter asked me to make some corn muffins. She likes the President's Choice boxed mix that we used to buy. I insisted that home-made corn muffins would be just as yummy and surely I could figure out a recipe that would taste just as good, if not better, than something from a box. I'm not sure if I succeeded in her view, but the muffins didn't last long. I like to eat them cut in half and smothered in Earth Balance. This recipe could probably use a little tweaking and I had a slight issue with the cornmeal. I used Bob's Red Mill - medium grind cornmeal and it was a little too crunchy. Next time I'll use a finer milled cornmeal. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAnWyiB8O1myvu9UKv0befP0hu-XQT8NO9tb5UjkmzeOiEL5WxFZn47mQ_N4zDbdcSCOiVFBHDFC5Vo7Nz9LEnbVEGNpGZmSypErpbu05W5gUa41B3-yz0xOFT2CNx9Wyj_myxXDpr9A/s1600/DSCF2134.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAnWyiB8O1myvu9UKv0befP0hu-XQT8NO9tb5UjkmzeOiEL5WxFZn47mQ_N4zDbdcSCOiVFBHDFC5Vo7Nz9LEnbVEGNpGZmSypErpbu05W5gUa41B3-yz0xOFT2CNx9Wyj_myxXDpr9A/s400/DSCF2134.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Corn Muffins</td></tr>
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<b><u>Cornmeal Muffins</u></b><br />
<br />
1 cup all purpose flour<br />
1 cup cornmeal<br />
1/4 cup sugar<br />
1 tablespoon baking powder<br />
1/2 teaspoon salt<br />
1 cup soy milk (or other non-dairy milk)<br />
1/cup vegetable oil<br />
1/4 cup maple syrup<br />
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Preheat the oven to 400 degrees. Mix flour, cornmeal, sugar, baking powder and salt in a medium sized bowl. Make a well in the centre and add oil, soy milk and maple syrup. Stir until just combined. Fill greased or paper-lined muffin cups about 3/4 full. Bake for approximately 18 to 20 minutes or until toothpick or knife inserted in the centre of a muffin comes out clean<br />
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Tonight after dinner I was craving a little treat with my tea. I flipped through my cookbooks and found a recipe for Cocoa and Raspberry Muffins in <a href="http://www.amazon.com/gp/product/0738212725/ref=as_li_ss_tl?ie=UTF8&tag=plentysweetenough-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0738212725">Vegan Brunch</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=plentysweetenough-20&l=as2&o=1&a=0738212725" style="border: none !important; margin: 0px !important;" width="1" /> (which is an excellent cookbook by the way). It was the perfect choice. The muffins were not too sweet and the raspberry bits added just the right amount of zing and moistness.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHCOSNV2PF4VR_a3J4bV-rvJDoDS1dYAZ7Mx22gSXjZk2W3Z0ECx8Fh_evbz0o-pxjHM9LaF3UKneb2ND7SQrl2GzkqG_ieJVbAy5qE_KBYyHn2Uu90CLRYtvRKwpZpXZTecma5ClGaw/s1600/DSCF2170.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHCOSNV2PF4VR_a3J4bV-rvJDoDS1dYAZ7Mx22gSXjZk2W3Z0ECx8Fh_evbz0o-pxjHM9LaF3UKneb2ND7SQrl2GzkqG_ieJVbAy5qE_KBYyHn2Uu90CLRYtvRKwpZpXZTecma5ClGaw/s400/DSCF2170.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cocoa Raspberry Muffins</td></tr>
</tbody></table><br />
And finally, just for fun, here's a photo of our breakfast (the best way to use left-over mashed potatoes). These are the only animals that will pass my lips! Giraffes, hippos, pigs and heart-shaped <a href="http://www.plentysweetenough.blogspot.com/2011/07/fadge-irish-potato-goodness.html">Fadge</a>. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9Ch_kWiSlyMMKqZVBZ5HN0Vk9D9gPBULzYgvTf5NzzTYAMZuxBfNfaUCJ2zx_1bN9tINWBdY0csWQRR4OvvWsriOK78H-i7NJD7R4cWvnNyKGkPR2oXdJm_wC31A6iypgZJmthqaRjs/s1600/DSCF2154.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9Ch_kWiSlyMMKqZVBZ5HN0Vk9D9gPBULzYgvTf5NzzTYAMZuxBfNfaUCJ2zx_1bN9tINWBdY0csWQRR4OvvWsriOK78H-i7NJD7R4cWvnNyKGkPR2oXdJm_wC31A6iypgZJmthqaRjs/s400/DSCF2154.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fadge Animals</td></tr>
</tbody></table>Leehttp://www.blogger.com/profile/04011215854761315277noreply@blogger.com4tag:blogger.com,1999:blog-7583165226149600526.post-70875939296010484052012-01-24T18:25:00.000-05:002012-01-24T18:25:05.030-05:00Warm Kale and Beet Salad<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiEhTwUi5g2Zv3q4y7OXbkEylfmCjgs1GlCImAxscoshsGSaYIGymXzpHd9okyBvAMr0lSl7R2Q5vKjQsqjkL6MzHr9JSnExSz5qbSBzpR7_egqgAOuZ8QvqIoxuXRnKc22easGZt2zoQ/s1600/DSCF1630.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiEhTwUi5g2Zv3q4y7OXbkEylfmCjgs1GlCImAxscoshsGSaYIGymXzpHd9okyBvAMr0lSl7R2Q5vKjQsqjkL6MzHr9JSnExSz5qbSBzpR7_egqgAOuZ8QvqIoxuXRnKc22easGZt2zoQ/s400/DSCF1630.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Warm Kale and Beet Salad</td></tr>
</tbody></table><br />
I'm feeling <i>very</i> virtuous today. After my morning workout, I tried to think of the healthiest possible lunch with the ingredients on hand. With a pot of cooked beets waiting to be peeled on the stove and a slightly wilted bunch of kale in the fridge, I decided to combine the two into a delicious warm salad. <br />
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<b>Warm Kale and Beet Salad</b><br />
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1/2 bunch of kale (approximately 6-8 cups chopped)<br />
2 cooked beets<br />
4 teaspoons seasoned rice vinegar<br />
2 teaspoons soy sauce<br />
1 teaspoon agave nectar (or sweetener of your choice)<br />
1 teaspoon toasted sesame oil<br />
toasted sesame seeds<br />
<br />
Remove the tough stems from the kale and chop into fairly thin strips. Steam the kale lightly for approximately 2 minutes. Slice the cooked beets and then cut into matchsticks. In a small bowl, combine the rice vinegar, soy sauce, agave nectar and sesame oil. Toss the kale and beets with the dressing and garnish with sesame seeds.Leehttp://www.blogger.com/profile/04011215854761315277noreply@blogger.com2tag:blogger.com,1999:blog-7583165226149600526.post-72032332718147395692012-01-19T19:38:00.000-05:002012-01-19T19:38:49.969-05:00Spiced Roasted Cauliflower<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;"><img height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp7LL16JwDQqdXrXXogW5PnZ_TqcT-d9mruFhgdv1DjDZ8MWQFiGFoHV3NpPx-RJG5G2Jy1HuvjzsGKUmCG1P5UPDkhZpALUHMDqPkz-sMWy__TgPOCKCFd5Xe8gJs_fp5QMJN77VzNLDb/s400/DSCF5982.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spiced Roasted Cauliflower</td></tr>
</tbody></table><br />
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For the last three weeks, I've been playing around with a few of my old favourites in order to reduce the fat content. I used to be extremely sloppy and generous with the amount of oil I would slosh into the fry pan when stir-frying, but not anymore. I'm unofficially following the weight watchers points plus system using a little pocket handbook a friend gave me. <br />
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In order to motivate myself and to encourage healthier eating habits, I went through the guide and wrote out every zero point food in the back of my journal. This list includes just about every vegetable and fruit except potatoes and sweet potatoes (I think). For those of you who know nothing about weight watchers, you can eat as many or as much of the zero point foods in a day as you want, which is pretty awesome if you like fruits and vegetables. The zero point foods are all nutrient rich and full of fibre rich which makes sense. <br />
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Anyways, it's been really interesting planning my meals with the focus on eating as many zero point foods as possible in one day instead of thinking about what I <i>can't</i> eat. I've noticed a definite increase in my vegetable intake and to satisfy my occasional sweet cravings and replace the refined sugar I've cut from my diet, I now eat a big, juicy, pink grapefruit every day which is so delicious and satisfying. Yes, really! It's kind of funny because I consider myself a pure comfort eater and things like cake, pasta, and other refined carbs were always my trigger foods. I would stuff myself with huge portions and wonder why I wasn't losing weight even though the rest of my diet was fairly healthy and completely plant based. <br />
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This is a slightly revamped version of the roasted cauliflower poppers I made last year. I cut the amount of oil in half and upped the spice quotient. If you use the vinegar instead of lemon juice, the cauliflower comes out tasting a little bit like dill pickles for some reason. Quite yummy in different way. I can easily eat an entire pan of this cauliflower in one sitting and have done so twice in the last two weeks. I jealously guarded the pan when my husband walked into the kitchen the other day. I actually <i><b>hoarded</b></i> cauliflower!<br />
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<b>Spiced Roasted Cauliflower</b><br />
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1 small or 1/2 large head of cauliflower 1<br />
1 tablespoons olive oil<br />
1 tablespoon dijon mustard<br />
1 teaspoon cumin<br />
1 teaspoon chili powder<br />
1/2 teaspoon salt<br />
1 teaspoon garlic powder (or to taste)<br />
1/4 cup of nutritional yeast<br />
Juice from half a lemon or 1/2 teaspoon vinegar<br />
3 tablespoons water<br />
<br />
Preheat the oven to 400 degrees. Whisk together all ingredients (except cauliflower) in a medium sized bowl. Chop or break the cauliflower into bite-sized pieces. Toss or mix the cauliflower with the marinade until evenly coated. Spread the cauliflower onto a baking sheet and bake for 35-40 minutes. <br />
<br />
You could probably stir it once half way through but I usually don't bother and it turns out just fine. I just set the timer and forget about it while I cook the rest of the meal.Leehttp://www.blogger.com/profile/04011215854761315277noreply@blogger.com5tag:blogger.com,1999:blog-7583165226149600526.post-16142701911593466532012-01-11T09:28:00.000-05:002012-01-11T09:28:16.745-05:00Oatmeal with Shredded Apple and Maple Syrup<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNhmW_QNgs0bnKfMGIA4J5LRJV0UuFAcYR_a_nLOxKjQ3GD0AfY4-88u3_NRsAwjyw9Ifv5CGlXqe2rYuMZKYCxkg_38TWggcjixllKMuWpCqCE6LmK1ujTcKThsOLYafXlZx2y9GR6DU/s1600/DSCF1586.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNhmW_QNgs0bnKfMGIA4J5LRJV0UuFAcYR_a_nLOxKjQ3GD0AfY4-88u3_NRsAwjyw9Ifv5CGlXqe2rYuMZKYCxkg_38TWggcjixllKMuWpCqCE6LmK1ujTcKThsOLYafXlZx2y9GR6DU/s400/DSCF1586.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oatmeal with Shredded Apple and Maple Syrup</td></tr>
</tbody></table><br />
I've been quiet lately. My meals have been focused and healthy. I've been playing around with some of my favourite recipes by cutting out excess oil and sugar. This morning I had a craving for oatmeal but the way I usually eat it, drowning in maple syrup and soy milk, was not going to cut it. In Canada at this time of year there's not a lot of fresh, seasonal fruit. Apples are plentiful though! I decided to grate an entire apple and add it to the oatmeal to satisfy my sweet-tooth. I couldn't resist a touch of maple syrup and then sprinkled some cinnamon on top. I'm really happy with my little experiment. The sweet crunch of the apple added a nice contrast in texture to the oatmeal. <br />
<br />
1/2 cup rolled oats<br />
1 to 1 1/4 cups water<br />
1 apple grated<br />
1/8 teaspoon cinnamon (or to taste)<br />
1 tablespoon maple syrup<br />
soymilk or other non-dairy milk to taste<br />
<br />
In a small sauce pan, cook the oatmeal in water for about 3 to 5 minutes. Remove from the heat, stir in the grated apple and top with cinnamon, maple syrup and soymilk if using. Enjoy your hearty, healthy breakfast!Leehttp://www.blogger.com/profile/04011215854761315277noreply@blogger.com10tag:blogger.com,1999:blog-7583165226149600526.post-49685105585397380982011-12-30T03:07:00.000-05:002011-12-30T03:07:08.426-05:00Chocolate-Banana Itty-Bit of Peanut Butter Fridge Pie<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/-McjYnYmHDks/Tv1wos4b3NI/AAAAAAAAAp4/qRP_mxAXBfc/s1600/DSCF1477.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="321" src="http://1.bp.blogspot.com/-McjYnYmHDks/Tv1wos4b3NI/AAAAAAAAAp4/qRP_mxAXBfc/s400/DSCF1477.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate-Banana Itty-Bit of Peanut Butter Fridge Pie</td></tr>
</tbody></table>On January 1st, I'm starting a 2 month long no-sugar challenge and as a last hurrah I decided to make a decadent, chilled dessert. My intention was to create a chocolate-peanut butter pie but realized too late that there was only a scant tablespoon of peanut butter left in the jar. What to do? The crust was made, the chocolate melted and the silken tofu blended. I spied the large bunch of bananas across the room and popped one in the food processor with the rest of the ingredients. Yes! It was a good call. <br />
<br />
This pie is super rich, yummy and easy to make - even for pie challenged people like me. I'm not including a recipe for the crust because I'm incredibly terrible at making them as you will see from the horrendous photo. I didn't even intend on posting this but it was so satisfying and chocolaty that my quick snapshot of the mostly eaten pie will have to do. <br />
<br />
1 package silken tofu<br />
2 tablespoons agave nectar<br />
1 teaspoon vanilla<br />
1 large, ripe, banana<br />
1 Tablespoon peanut butter<br />
3/4 cup melted semi-sweet chocolate chips<br />
<br />
1 graham cracker pie crust.<br />
<br />
Blend silken tofu, agave nectar, vanilla, peanut butter and banana in the food processor until smooth, scraping down the sides as necessary. Melt the chocolate chips in the microwave or in a double boiler and add to the mixture in the food processor. Blend until fully incorporated and smooth. Pour into the pie crust and chill for at least one hour.Leehttp://www.blogger.com/profile/04011215854761315277noreply@blogger.com11tag:blogger.com,1999:blog-7583165226149600526.post-47154740144763842512011-12-09T15:28:00.000-05:002011-12-09T15:28:02.838-05:00Eggplant-Garlic-Bean Spread<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYhX-GBWyBX848iFLbnQtzB-epSRTSezoDf6ipgYEDtbdnNXQN0iC6BaRGsnSmo3FfuAcS_nZhGyyi9WPID2I1QSFmj3-9bhLpSBrYie-j-hxvKdrzJmlUpQssDMhvyoeh-yhYm8At5TE/s1600/DSCF1261.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYhX-GBWyBX848iFLbnQtzB-epSRTSezoDf6ipgYEDtbdnNXQN0iC6BaRGsnSmo3FfuAcS_nZhGyyi9WPID2I1QSFmj3-9bhLpSBrYie-j-hxvKdrzJmlUpQssDMhvyoeh-yhYm8At5TE/s400/DSCF1261.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggplant-Garlic-Bean Spread</td></tr>
</tbody></table><br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal">This is one of my favourite things to eat. I am officially hooked on warm, comforting bean dip slathered on toast for a quick and healthy breakfast. This version has a slightly smoky undertone from the dry-fried eggplant. You can eat this simply like I do on toast, as a wonderful addition to any sandwich or wrap, or it can be dressed up with more toppings on rounds of baguette or crackers. If I have a pot of this prepared in the fridge, I never go hungry. </div><div class="MsoNormal"><b><u><span lang="EN-CA"><br />
</span></u></b></div><div class="MsoNormal"><b><u><span lang="EN-CA">Eggplant-Garlic-Bean Spread<o:p></o:p></span></u></b></div><div class="MsoNormal"><span lang="EN-CA"><br />
</span></div><div class="MsoNormal"><span lang="EN-CA">1 small Asian eggplant, quartered lengthwise and chopped</span></div><div class="MsoNormal"><span lang="EN-CA">3 Tablespoons extra virgin olive oil</span></div><div class="MsoNormal"><span lang="EN-CA">1 small onion, chopped</span></div><div class="MsoNormal"><span lang="EN-CA">2-3 cloves garlic, chopped</span></div><div class="MsoNormal"><span lang="EN-CA">1 can navy beans, rinsed</span></div><div class="MsoNormal"><span lang="EN-CA">2 Tablespoons fresh lemon juice</span></div><div class="MsoNormal"><span lang="EN-CA">Salt and freshly ground pepper to taste</span></div><div class="MsoNormal"><span lang="EN-CA"><br />
</span></div><div class="MsoNormal"><span lang="EN-CA">Instructions:</span></div><div class="MsoNormal"><span lang="EN-CA"><br />
</span></div><div class="MsoNormal"><span lang="EN-CA">Preheat a non-stick fry pan on high for a few minutes while you are chopping the vegetables. Add the eggplant into the dry pan and cook, stirring periodically. Once the eggplant takes on a smoky, slightly brown appearance, add the olive oil and chopped onion. Turn down the heat to medium and cook until the onion is softened. Add the chopped garlic, cook for a few more minutes, stirring so the garlic doesn't burn and then turn off the heat. </span></div><div class="MsoNormal"><span lang="EN-CA"><br />
</span></div><div class="MsoNormal"><span lang="EN-CA">Place the navy beans, lemon juice, salt and pepper to taste, along with the veggies from the fry pan into a food processor. Make sure you scrape all the oil from the pan into the processor. Blend until you reach the desired consistency. </span></div><div class="MsoNormal"><span lang="EN-CA"><br />
</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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEVAnlJoLFm-RuS0bvbYWMrJWr5KPbTMhq2xF0Ew60RUz6XmgDYN03OVORJc2agPlBH6kS-fBeovEWHyysNYaoqGXQbyS7J_o2pKJo8iTO-s_KHutjvIqxsE-fyzH3w0FOyDzyKbMPCJ0/s1600/DSCF1254.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEVAnlJoLFm-RuS0bvbYWMrJWr5KPbTMhq2xF0Ew60RUz6XmgDYN03OVORJc2agPlBH6kS-fBeovEWHyysNYaoqGXQbyS7J_o2pKJo8iTO-s_KHutjvIqxsE-fyzH3w0FOyDzyKbMPCJ0/s400/DSCF1254.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggplant, onion and garlic frying.</td></tr>
</tbody></table><div class="MsoNormal"><span lang="EN-CA"><br />
</span></div><div class="MsoNormal"><br />
</div>Leehttp://www.blogger.com/profile/04011215854761315277noreply@blogger.com10tag:blogger.com,1999:blog-7583165226149600526.post-34260175989714828082011-12-04T16:37:00.000-05:002011-12-04T16:37:00.824-05:00Vegan Shortbread<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxl2ZIVgBvjKhrn8xYmufEH4B0w1Sulyf5Yc8txhf0vbpZvxUlVLS7p-DDmt3Flb06kID6Anlo1cz4o3O0B8Oid48hin0UskWzTJu542sjCrfz5feRAoUhuhhsTNZK7KLz2IehGkX8gcI/s1600/DSCF1245.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxl2ZIVgBvjKhrn8xYmufEH4B0w1Sulyf5Yc8txhf0vbpZvxUlVLS7p-DDmt3Flb06kID6Anlo1cz4o3O0B8Oid48hin0UskWzTJu542sjCrfz5feRAoUhuhhsTNZK7KLz2IehGkX8gcI/s400/DSCF1245.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegan Shortbread Hearts and Giraffes</td></tr>
</tbody></table><br />
I was determined to make shortbread today. Along with my friend <a href="http://carrottopvegan.blogspot.com/2011/12/holiday-gifts-you-can-make-in-kitchen.html">Farrah</a>, I'm participating in another cooking challenge with the theme of food as gifts. So, what better gift than home-made Christmas shortbread. As a child, these were my favourite cookies to eat, make and decorate at holiday time. <br />
<br />
I dug out the little booklet of family recipe cards given to me by my mom and found "Nummy Shortbread". There was one small problem, it only listed three ingredients and not one of them was sugar. And then I read the instructions which consisted of only three words. "Mix, roll, cut." Hmmmmmm, a bit cryptic for my comfort. I called my mom and asked her about the sugar. Her response was, "don't put in too much". <br />
<br />
Okay, so it looks like I'll be winging it today but how difficult could it be? <br />
<br />
I decided to use my stand mixer. I may have baked these a few minutes too long so be careful you don't over do it or they will be dry. The raw dough is a little crumbly but when you shape it and pat it down with your hands it sticks together just fine. I don't think there's enough sugar in this recipe so if you try it, you might want to add a bit more.<br />
<br />
<b>Vegan Shortbread</b><br />
<br />
1 cup vegan butter softened<br />
1/2 cup icing sugar<br />
2 cups all purpose flour<br />
2 Tablespoons corn starch<br />
<br />
Preheat the oven to 325 degrees.<br />
<br />
Cream the butter and sugar together in an electric mixer until fluffy. Add in the flour and cornstarch with the mixer on the lowest setting until just combined. Remove the dough from the mixer and pat together. Roll out the dough to desired thickness, approximately 1/4 inch. Using cookie cutters, cut into shapes and decorate.<br />
<br />
Bake for 18 to 20 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0KJywywHPgTezZqMqUeMMwhGm8aqob72rFqc6CkWnvvUCBNmBZWcBknuQZbmau7sHnMtLzw87ig_OrDgYmiXLU6qfZfeyPJvrhM_SoxveXSAih9OiaHB3NZD_gGhg5P67g-QUfZ8TUGU/s1600/DSCF1211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0KJywywHPgTezZqMqUeMMwhGm8aqob72rFqc6CkWnvvUCBNmBZWcBknuQZbmau7sHnMtLzw87ig_OrDgYmiXLU6qfZfeyPJvrhM_SoxveXSAih9OiaHB3NZD_gGhg5P67g-QUfZ8TUGU/s400/DSCF1211.JPG" width="400" /></a></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRgjoOi6lquM98esZZtH-w2K1hrwDz5i7HWxZU5mHO9HRymuOHnvsfc91BeJI2zZc_l6Y0ztA-dGzCwIkO5YZ6Qa8wCq31a-uEHRbGx4JG_n6Z2DbVMeS7p7LIoHYgmUOZFUqXqEQb1As/s1600/DSCF1219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRgjoOi6lquM98esZZtH-w2K1hrwDz5i7HWxZU5mHO9HRymuOHnvsfc91BeJI2zZc_l6Y0ztA-dGzCwIkO5YZ6Qa8wCq31a-uEHRbGx4JG_n6Z2DbVMeS7p7LIoHYgmUOZFUqXqEQb1As/s400/DSCF1219.JPG" width="400" /></a></div>Leehttp://www.blogger.com/profile/04011215854761315277noreply@blogger.com7tag:blogger.com,1999:blog-7583165226149600526.post-40054214606528137762011-11-26T11:47:00.000-05:002011-11-26T11:47:41.878-05:00Roasted Butternut Squash with Coriander Seeds<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM-kQNtCrTv7kILEq4mFd5aDDq7ilz9jBDxKfUMhO6iF4WdeF1t-ZNo54RjvF-m851VaPAy-deSr5jZKu4JBzFgU73k-HG9alTwZahxt41hGD5s6IS0maBqehoVZd4OxUqh06PjrItsHg/s1600/DSCF1186.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM-kQNtCrTv7kILEq4mFd5aDDq7ilz9jBDxKfUMhO6iF4WdeF1t-ZNo54RjvF-m851VaPAy-deSr5jZKu4JBzFgU73k-HG9alTwZahxt41hGD5s6IS0maBqehoVZd4OxUqh06PjrItsHg/s400/DSCF1186.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted Butternut Squash with Coriander Seeds</td></tr>
</tbody></table><br />
I was looking for a soup recipe to use up the butternut squash hanging around my fruit bowl and instead decided upon this appealing sounding dish from Isa Chandra Moskowitz's cookbook <a href="http://www.amazon.com/gp/product/156924264X/ref=as_li_ss_tl?ie=UTF8&tag=plentysweetenough-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=156924264X">Veganomicon: The Ultimate Vegan Cookbook</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=plentysweetenough-20&l=as2&o=1&a=156924264X&camp=217145&creative=399369" style="border: none !important; margin: 0px !important;" width="1" />. I really enjoyed the slightly exotic pairing of the crushed coriander with the sweetness of the squash and it's a nice twist on your usual roasted, root veggies. The recipe only has four ingredients and I had fun bashing and smashing the whole coriander seeds in a baggie with my rolling pin. I cut the squash a bit smaller than called for <i>and</i> forgot to flip or stir the pieces while they were roasting but it didn't seem to affect the outcome. The squash was nicely caramelized and very tasty.Leehttp://www.blogger.com/profile/04011215854761315277noreply@blogger.com10tag:blogger.com,1999:blog-7583165226149600526.post-35779871095094007992011-11-12T16:32:00.000-05:002011-11-12T16:32:04.005-05:00Cherry-Almond-Poppyseed Muffins<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYUDgJloTtZwKw8x4OIB-W8QY7cREt_nb3sv-chk30u4N8otFk5_cSJY3AQj1YJGFcgmwWvbY9EU84Y3nsVkGMx1CcK1EcZtlUoiL-eKIdlGotvl8Sxdk4HUxeAFt4KmeDwgYBI2ul8AA/s1600/DSCF1012.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYUDgJloTtZwKw8x4OIB-W8QY7cREt_nb3sv-chk30u4N8otFk5_cSJY3AQj1YJGFcgmwWvbY9EU84Y3nsVkGMx1CcK1EcZtlUoiL-eKIdlGotvl8Sxdk4HUxeAFt4KmeDwgYBI2ul8AA/s400/DSCF1012.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cherry-Almond-Poppyseed Muffins</td></tr>
</tbody></table><br />
Ooooooh, doesn't the name of these muffins just make you want to scarf down a whole batch? I finally got my hands on a library copy of <a href="http://www.amazon.com/gp/product/0762437847/ref=as_li_ss_tl?ie=UTF8&tag=plentysweetenough-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=0762437847">Vegan Diner: Classic Comfort Food for the Body and Soul</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=plentysweetenough-20&l=as2&o=1&a=0762437847&camp=217145&creative=399369" style="border: none !important; margin: 0px !important;" width="1" /> by Julie Hasson and am super excited because this type of food is right up my alley. It's a beautiful, fall, Saturday morning and baking a dozen muffins is just what I need to ground myself after a busy week. Flipping through the book I became really excited. If I can get my act together, I hope to be able to try more than a few recipes before it has to go back.<br />
<br />
Okay, now on to the muffins. I followed the recipe faithfully except for one small variation which I think works. There were no dried cherries in the pantry but I <i>did</i> have a jar of maraschino cherries left over from when I made those beautiful chocolate-cherry cookies from <a href="http://www.amazon.com/gp/product/1592334393/ref=as_li_ss_tl?ie=UTF8&tag=plentysweetenough-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=1592334393">Color Me Vegan</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=plentysweetenough-20&l=as2&o=1&a=1592334393&camp=217145&creative=399369" style="border: none !important; margin: 0px !important;" width="1" /> in the summer. I chopped the maraschino cherries in half and also added one on top of each muffin - don't they look adorable? The smell of the almond extract while baking is divine! The almond-cherry combination is yummy. I think the muffins were quite good, maybe they need a little more fruit to jazz them up but they were moist and quite dense. <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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh89gn7hSNGhD54SM50QLlMNXqQ8E6vvTMVZ-leZydL9EdDjlYr9AoGKpfTumFi8sDuXBJnpPB1tl2zU5ZATdWiwo1QZPLZZCRyDZK0mkiOaC-Qw2men0bDFYNMJdZsvfwRfjsNIF22N0/s1600/DSCF1015.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh89gn7hSNGhD54SM50QLlMNXqQ8E6vvTMVZ-leZydL9EdDjlYr9AoGKpfTumFi8sDuXBJnpPB1tl2zU5ZATdWiwo1QZPLZZCRyDZK0mkiOaC-Qw2men0bDFYNMJdZsvfwRfjsNIF22N0/s400/DSCF1015.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cherry-Almond-Poppyseed Muffins</td></tr>
</tbody></table>Leehttp://www.blogger.com/profile/04011215854761315277noreply@blogger.com4tag:blogger.com,1999:blog-7583165226149600526.post-49304481792082984422011-11-05T17:31:00.001-04:002011-11-08T00:06:47.519-05:00Spicy Smothered Green Cabbage<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtlRFZIq257S88XdOoAwArrhGt-pSdTWYWiQSVFtBLeRI80l_sX6HbpX7afszGoU-GsEVTwp_JSmLpuO6ZzqXWj-dmXHARC6hvnDkydQRp9jOrrBr2hMGJGowXlaLvu4nfaFNMrjaScio/s1600/DSCF0974.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtlRFZIq257S88XdOoAwArrhGt-pSdTWYWiQSVFtBLeRI80l_sX6HbpX7afszGoU-GsEVTwp_JSmLpuO6ZzqXWj-dmXHARC6hvnDkydQRp9jOrrBr2hMGJGowXlaLvu4nfaFNMrjaScio/s400/DSCF0974.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy Smothered Green Cabbage</td></tr>
</tbody></table><br />
After a few days of indulging in too much Halloween candy, my body was asking for something a little more down to earth and non-sugary. A few friends and I are cooking from Terry Bryant's <a href="http://www.amazon.com/gp/product/0738212288/ref=as_li_tf_tl?ie=UTF8&tag=plentysweetenough-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=0738212288">Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=plentysweetenough-20&l=as2&o=1&a=0738212288&camp=217145&creative=399369" style="border: none !important; margin: 0px !important;" width="1" />over the next month and today, I started with the simple but delicious Spicy Smothered Green Cabbage. I don't cook cabbage all that often but this dish appealed to me with it's toasted mustard seeds, a hit of spice from red-pepper flakes and it's relatively few ingredients. It was easy to prepare and would make a fantastic side dish for normal people. Of course, I just ate it for breakfast with a cup of tea and my newly invented bean dip on ciabatta which I'll post next week.<br />
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Check out my cooking buddy Farrah's yummy dishes from the same book at <a href="http://carrottopvegan.blogspot.com/2011/11/cooking-with-friends-no-matter-how-far.html?showComment=1320728663952#c7123436764068175387">Carrot Top Vegan</a>!Leehttp://www.blogger.com/profile/04011215854761315277noreply@blogger.com7tag:blogger.com,1999:blog-7583165226149600526.post-56984379658645277322011-10-29T18:12:00.000-04:002011-10-29T18:12:03.292-04:00Gingerbread Pecan Biscotti<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqfDtN2QS3UGI4Wbfcl5SDsFb8SFJLH0Aul9sCzsRy1wZm538l0fyQMWe6f_ygde7n78HWzc0tIVR5VWcMk1YvTgvKj-GOXI_F9FtQ2p5yYldq4RpuBcHM3FGn7_lWeoS7GGDhudZQlk8/s1600/DSCF0905.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqfDtN2QS3UGI4Wbfcl5SDsFb8SFJLH0Aul9sCzsRy1wZm538l0fyQMWe6f_ygde7n78HWzc0tIVR5VWcMk1YvTgvKj-GOXI_F9FtQ2p5yYldq4RpuBcHM3FGn7_lWeoS7GGDhudZQlk8/s400/DSCF0905.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gingerbread Pecan Biscotti</td></tr>
</tbody></table><br />
As the light was dying in the sky, I scrambled to get my pecan challenge recipe complete, photographed and posted for today. (I was slightly delayed by my immersion in Jane Austen's Persuasion and had to tear myself away!) I found <a href="http://www.veganbaking.net/vegan-recipes/cookies/vegan-gingerbread-pecan-biscotti.html">this recipe</a> on veganbaking.net, a great website I had forgotten about until a Google search for "pecans","biscotti" and "vegan" brought it to my attention again after many months. The spice levels seemed quite intense and unbelievably I actually had all the ingredients in my pantry, <i>including</i> candied ginger! Wow! <br />
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I followed the instructions to a tee (okay, minus the parchment paper) and was pleased with my first attempt at biscotti making. The house was filled with the scent of ginger, cloves, cinnamon and nutmeg. I'm not sure that these are too kid-friendly, the spice level is quite high and the hunks of crystallized ginger and pecans may not appeal to young palates but it makes a nice change of pace from chocolate cake. Another perfect accompaniment to a cup of tea!<br />
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To see the other pecan dishes made by two of my blogging buddies have a peek at:<br />
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<a href="http://carrottopvegan.blogspot.com/">Farrah's blog - Carrot Top Vegan</a><br />
<a href="http://triumphofthelentilblog.wordpress.com/2011/10/29/raw-pecan-tarts-vegan-iron-chef-pecan-challenge/">Hilda's blog - The Triumph of the Lentil</a>Leehttp://www.blogger.com/profile/04011215854761315277noreply@blogger.com12tag:blogger.com,1999:blog-7583165226149600526.post-51602642894001506342011-10-24T21:26:00.000-04:002011-10-24T21:26:15.763-04:00Spicy African Peanut Slow Cooker Soup and Vegan Buttermilk-Maple Biscuits<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0nsuLX1ITw9ZPgiCQ7iw7mrv9UTKbC36EuqAA_I-7uRV_L_LvO0FhEyqPMIbXO-so5ble1Cw1HFSuYhyWB9sS8InB_2Nxksun9KW80I-UdBerq6AwVt6xz09OlWfxANnfADuBWNWh2Og/s1600/DSCF0803.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0nsuLX1ITw9ZPgiCQ7iw7mrv9UTKbC36EuqAA_I-7uRV_L_LvO0FhEyqPMIbXO-so5ble1Cw1HFSuYhyWB9sS8InB_2Nxksun9KW80I-UdBerq6AwVt6xz09OlWfxANnfADuBWNWh2Og/s400/DSCF0803.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">Spicy African Peanut Soup</span></td></tr>
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<span class="Apple-style-span" style="font-family: inherit;">I am happy to report that after a quick flip through Sara Matheny's new book Peas and Thank-You, I'm looking forward to trying many of the recipes. This weekend we had visitors and I attempted to make the Spicy African Peanut Slow Cooker Soup. Unfortunately, after a few hours in the slow cooker and just minutes before our guests were due to arrive for lunch, I noticed the soup was not even partially cooked. I ended up throwing the whole thing into a pot on the stove and (accidentally) boiling the heck out of it. Thankfully, nobody else seemed to detect the slightly burned at the bottom taste. The soup had great flavours - smoky and savory with a touch of sweetness. I didn't think it was particularly spicy as the name suggests. The texture was stick to your ribs thick. I made home-made biscuits to accompany the soup and my guests seemed very happy with the meal. </span><br />
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<span class="Apple-style-span" style="font-family: inherit;">Vegan Buttermilk-Maple Biscuits. </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">¾ cup soymilk</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 teaspoon apple cider vinegar</span><br />
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<div class="MsoNormal"><span lang="EN-CA"><span class="Apple-style-span" style="font-family: inherit;">2 cups all purpose flour</span></span></div><div class="MsoNormal"><span lang="EN-CA"><span class="Apple-style-span" style="font-family: inherit;">1 tablespoon baking powder</span></span></div><div class="MsoNormal"><span lang="EN-CA"><span class="Apple-style-span" style="font-family: inherit;">½ teaspoon salt</span></span></div><div class="MsoNormal"><span lang="EN-CA"><span class="Apple-style-span" style="font-family: inherit;">5 tablespoons vegetable shortening or vegan margarine</span></span></div><div class="MsoNormal"><span lang="EN-CA" style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span class="Apple-style-span" style="font-family: inherit;">2 tablespoons maple syrup<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-CA" style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span class="Apple-style-span" style="font-family: inherit;">Instructions:<o:p></o:p></span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: #333333; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: inherit;"><span style="color: #333333; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Pre-heat the oven to 450 degrees. I</span><span class="Apple-style-span" style="color: #333333; font-size: 16px;">n a small bowl add the vinegar to the soy milk and stir.<span> </span>It will curdle.</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .25in; margin-left: 0in; margin-right: 0in; margin-top: .25in;"><span style="color: #333333; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><span class="Apple-style-span" style="font-family: inherit;">Put all the dry ingredients into a bowl. Cut the Earth Balance into small chunks and using a fork or pastry cutter, blend it into the dry ingredients until the mixture breaks down into fine particles. You can also use your hands to squish it all together and squeeze the flour into the Earth Balance bits.<o:p></o:p></span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .25in; margin-left: 0in; margin-right: 0in; margin-top: .25in;"><span style="color: #333333; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><span class="Apple-style-span" style="font-family: inherit;">Stir the maple syrup into the soy milk and add to the dry mixture.<span> </span>Stir until the particles cling together. Turn out onto a floured bread board or countertop and knead for 1 to 2 minutes or until the dough is smooth. Add more flour as needed if the dough is sticky.<o:p></o:p></span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin-top: .25in;"><span style="color: #333333; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><span class="Apple-style-span" style="font-family: inherit;">With a rolling pin, roll the dough out to about 3/4 inch thickness. Cut into rounds (you can use a drinking glass), place on an ungreased cookie sheet and bake for 12 to 15 minutes. Serve warm.<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihz3zTPzrS5CvG3R-7gu3Xrhy3T_ByHfIyZUQI6fcgsrpICyAie5jCabZPYCpUZ-kbjozjt3HvYHPialmn4O05LAoM9wwv1yOPIuXWzaXdy8IuxHIEaDb3P4oifYKRIIvTYVwYuXFYkz0/s1600/DSCF0813.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihz3zTPzrS5CvG3R-7gu3Xrhy3T_ByHfIyZUQI6fcgsrpICyAie5jCabZPYCpUZ-kbjozjt3HvYHPialmn4O05LAoM9wwv1yOPIuXWzaXdy8IuxHIEaDb3P4oifYKRIIvTYVwYuXFYkz0/s400/DSCF0813.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">Vegan Buttermilk-Maple Biscuits</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span>Leehttp://www.blogger.com/profile/04011215854761315277noreply@blogger.com7tag:blogger.com,1999:blog-7583165226149600526.post-21962986696974605382011-10-19T08:42:00.000-04:002011-10-19T08:42:43.179-04:00My Vision for the World - A Reading Manifesto<span class="Apple-style-span" style="font-family: inherit;">Warning; this is a very long story, it's personal and it's not about food. Feel free to stop reading if you're passing through as part of Vegan Mofo. I am posting this here on my food blog because it's the publishing space I have available. </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Life is not linear but I will try to make sense of a long and winding road. As a few of you may know, I've been struggling to implement some ideas out in the world. It all started with the thought that I needed to help my family. This is not a bad thing, but what I noticed is that when trying to source great ideas while coming from an inner place or feeling of "lack" and "need", all of my thoughts and decisions were based in fear and anxiety. Not very inspirational or productive. It kept me mired there in the mental muck for quite a time.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">So, I began to make lists and notes, writing out and exploring my interests. I've always considered myself to be a bit of a dabbler, interested in a lot of seemingly unconnected and diverse things. As I dug into this process, I began to see clues embedded in the activities that I've been involved in for the last few years, apart from mothering. I deconstructed these activities by asking myself questions about what made them important or fulfilling. Personal values began to emerge from the answers to these questions. I value friendship, community, connection, compassion, creativity, learning and diversity among other things. This is what I'm all about and I now had the beginning of something. But what? </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Let me back-track a for a minute and tell you that one of my first Aha moments in this process came this past summer when our friends Patty, Chris and their son Biko paid us a visit from Washington D.C. Patty is my oldest and dearest friend in the world and we had a conversation where I shared my ideas about a project I was working on at the time. The discussion was a huge revelation to me. I realized that my world was too <i>small</i>, that my focus was too <i>narrow</i> and that I needed and craved MORE conversations with wonderful people like these. Conversations that produced new avenues of thought, from people who were experts in other areas, who could bring their experience to bear on my situation. I was starving for conversational nourishment and stimulation. I felt like a mama bear coming out of her cave after years. </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">At the time I knew something important had shifted inside me. I made a decision to begin reaching out for more contact with the people already in my life and those to come. I didn't have to figure it all out by myself. People were out there, some of them actually cared about me and wanted to help! </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Okay, now back to our present day story. In case you don't already know this about me I'm a bit of a bookworm. One of the things I've been involved in for the last few years is a community called <a href="http://www.goodreads.com/">Goodreads</a>. It's basically a social networking site for readers and authors with a huge database of books. Each user has a profile and can set up virtual bookshelves, public or private. Just discovering this was enough to keep me busy for quite a while. I cataloged all the books I could remember reading (why didn't I keep notes?) along with rating and reviewing quite a few. It felt like heaven for a list freak like me! It wasn't too long before I started to make friends from all over the world who shared my love of reading and conversation. The site is very user friendly and interactive, allowing you to comment on other people's reviews and host discussion groups, etc I had joined several of these groups but had not found my home and so two years ago decided to start my own.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">I named the group <a href="http://www.goodreads.com/group/show/28257">Comfort Reads</a>. My intention was and still is to welcome readers of all genres who share the pleasure of a good book to relax with and who also enjoy learning from many sources. Book snobbery is not what we're about. Reading has never been a chore for me. My whole life it's brought me comfort and joy, understanding and appreciation for others. I can bridge the gap between cultures by mentally and emotionally walking a day in the life of someone else's shoes. Allowing myself to be lost in the narrative voice of someone completely different. I've been thrilled, inspired, moved and engaged and in some tough moments, books have kept me from feeling alone in the world. </span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: inherit;">The Comfort Reads membership has steadily grown and there are now over 1000 members. I am thrilled and happy to welcome each new reader who joins us as does my ever helpful co-moderator Lisa. The community is kind, fun, responsive and supportive. Our daily chat thread is a great place to say hello and connect. We have threads where members may suggest or recommend all types of books they've enjoyed. We talk about our current reads even if they're not "comfort reads". Friendships have been formed among members from all over the world. The people are simply amazing. I am organizing a reader convention for this community which has been dubbed "ComfyCon" and will be held in Toronto, October 2012. I look forward to deepening friendships in real life that have been formed online.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: inherit;">This past year, my friend Lisa and I started a <a href="http://www.goodreads.com/group/show/44979">Vegan Cooking and Cookbooks</a> group also hosted on Goodreads that has tons of beautiful and compassionate people. They inspire me every day and the community is so supportive and fun. I feel blessed with the new friends that have come into my life as a result of both groups. </span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Inspired by the potential of these two communities and what I have seen grow, I birthed an idea. To create an organization of readers with a purpose that manifests my core values. I'm going to share my vision, mission and goals for that organization now. This is somewhat of a work in progress (except for the vision) but you will get the idea. </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<b><span class="Apple-style-span" style="font-family: inherit;">Vision</span></b><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">A connected, creative and compassionate world</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<b><span class="Apple-style-span" style="font-family: inherit;">Mission</span></b><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span class="Apple-style-span" style="font-family: inherit;"><span class="apple-style-span"><span lang="EN-CA">Our mission is to connect people through their passion for reading. Building relationships and communities that foster a culture of friendship, diversity and life-long learning.</span></span><span lang="EN-CA"><o:p></o:p></span></span></div><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<b><span class="Apple-style-span" style="font-family: inherit;">Goals</span></b><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;"></div><ul><li style="line-height: normal;"><span class="Apple-style-span" style="font-family: inherit; font-size: 16px;">To encourage and foster friendship and international understanding</span></li>
<li style="line-height: normal;"><span class="Apple-style-span" style="font-family: inherit; font-size: 16px;">To promote reading as a bridge to peace, kindness and compassion for all cultures, creatures and the environment</span></li>
<li style="line-height: normal;"><span class="Apple-style-span" style="font-family: inherit; font-size: 16px; line-height: 18px;">To build a world-wide community of enthusiastic readers </span></li>
<li><span class="Apple-style-span" style="color: #323232; font-family: inherit; font-size: 16px;">To promote the idea that reading can bring comfort and alleviate feelings of isolation – that reading other people’s stories and experiences is uplifting and humanizing</span></li>
<li style="line-height: normal;"><span class="Apple-style-span" style="font-family: inherit; font-size: 16px;">To promote and share the joy that comes through reading, discussion and life-long learning </span></li>
<li style="line-height: normal;"><span class="Apple-style-span" style="color: #323232; font-family: inherit; font-size: 16px;">To support local and international outreach to encourage reading</span></li>
<li style="line-height: normal;"><span class="Apple-style-span" style="font-family: inherit; font-size: 16px;">To celebrate the written word and story-telling in all its forms</span></li>
<li style="line-height: normal;"><span class="Apple-style-span" style="color: #323232; font-family: inherit; font-size: 16px;">To encourage writing and reading as a way to express, explore and understand oneself and others</span></li>
<li style="line-height: normal;"><span class="Apple-style-span" style="color: #323232; font-family: inherit; font-size: 16px;">To support and promote responsible stewardship of the earth’s resources</span></li>
<li style="line-height: normal;"><span class="Apple-style-span" style="font-family: inherit;"><span style="color: black; font-size: 12pt;">To support orga</span><span style="color: #323232; font-size: 12pt;">nizations that protect old growth forests and promote the use of environmentally responsible alternatives in publishing </span> </span></li>
</ul><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">While I am inspired by my idea, one of the questions that plagues me is how best to implement this vision, this mission and these goals? My intention is to form a membership organization, because people working together can do powerful things. And I love people. I love connecting people to each other, meeting people and talking to people. Every conversation I have confirms this belief. I am one person and my work has already started but I would like to christen this organization with a name that speaks to the values above. </span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: inherit;">I've been reading all about non-profits, social enterprises, and regular companies that make a difference in the world. I tell myself there is no hurry to decide - just start Lee! I flit back and forth between all three models trying to understand what will do the most good for all of us. My goals are in line with a non-profit but the form and </span>bureaucracy<span class="Apple-style-span" style="font-family: inherit;"> does not thrill me or feel dynamic. Where do I fit in? I'm a human being who wants to create something wonderful, show my daughter what's possible, live a life of purpose, and help support my family at the same time. </span><br />
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Now that I have unleashed myself, the ideas are coming fast and furious but I want to get into action. I am not the most patient of people. I am full of energy and passion for this project and it's driving me hard. I don't sleep much. <br />
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<span class="Apple-style-span" style="font-family: inherit;">I have a vision for a connected, creative and compassionate world. I have a ton of project ideas that are manifestations of that vision but right now I'm running with this one. If you would like to join me, understand what I'm trying to accomplish and have managed to read this far. I'm asking for your help. This is what I need and this is what you can do.</span><br />
<div><br />
</div><span class="Apple-style-span" style="font-family: inherit;">1. Be my business mentor. If you have experience in any field (marketing, strategic planning, financial stuff etc.) I need coaching and support in order to execute my plans. I'm a hard worker and am learning as fast as I can but I could use some support and guidance. </span><br />
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<span class="Apple-style-span" style="font-family: inherit;">2. I need partners, sponsors or friends to support and join this fledgling organization (as yet unnamed). </span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: inherit;">3. If we are not already connected, find me on <a href="http://ca.linkedin.com/pub/lee-aiken/3b/109/341">Linked In</a>, <a href="https://plus.google.com/u/0/107736239475825200033/about?hl=en">Google+</a> or <a href="http://www.goodreads.com/user/show/846773-lee">Goodreads.com</a></span><br />
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<span class="Apple-style-span" style="font-family: inherit;">4. Leave a supportive suggestion, some feedback or a name idea below in the comments</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: inherit;">5. Email me privately with any or all of the above at leekaiken@gmail.com</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: inherit;">6. Donate any amount to help me start-up and work towards my goals. I need a website, a logo and a few other things to begin operating. There is a button in the sidebar on the right, below my photo, where you can do that. Thank-you kindly. </span><br />
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<span class="Apple-style-span" style="font-family: inherit;">I would like to thank my friends, old and new, for listening to me natter on rather incoherently over the last few months. Your ears and eyes allowed me to process my thoughts and I am finally outing myself completely now, with the whole story. Big, fat hugs to you all. I won't name you because I'm bound to forget one person and that would be </span>unforgivable<span class="Apple-style-span" style="font-family: inherit;"> </span><br />
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<span class="Apple-style-span" style="font-family: inherit;">And I thank <a href="http://www.lisapetrilli.com/">Lisa Petrilli</a>, <a href="http://www.armentdietrich.com/gini_dietrich/">Gini Dietrich</a>, <a href="http://www.conversationagent.com/">Valeria Maltoni</a> and <a href="http://www.quantumspirit.net//Sacred/Home/index.cfm">Deborah Ivanoff</a> for being women in business that have inspired and resonated with me. </span><br />
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<span class="Apple-style-span" style="font-family: inherit;">Lee</span>Leehttp://www.blogger.com/profile/04011215854761315277noreply@blogger.com9tag:blogger.com,1999:blog-7583165226149600526.post-48929660659237525752011-10-18T03:32:00.000-04:002011-10-18T03:32:43.757-04:00Pumpkin Bread<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5l267cC3mMysDMWnKdkRFJGU8j0nrjju8l0nKKFw9NBBP7f7jJrHsq0_HHP1kV6ihCXpa13isI1Oeg_YsoFnNeA4xbK7BsVEZv87rgtnO9_2m1L9X75KZK_jWFW4HbSiNpvnevg2PYk/s1600/DSCF0744.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5l267cC3mMysDMWnKdkRFJGU8j0nrjju8l0nKKFw9NBBP7f7jJrHsq0_HHP1kV6ihCXpa13isI1Oeg_YsoFnNeA4xbK7BsVEZv87rgtnO9_2m1L9X75KZK_jWFW4HbSiNpvnevg2PYk/s400/DSCF0744.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin Bread</td></tr>
</tbody></table><br />
Tis the season for all things pumpkin! Okay, so I had this giant tin of pumpkin in my fridge left over from making the <a href="http://plentysweetenough.blogspot.com/2011/10/pumpkin-peanut-butter-oatmeal-squares.html">Pumpkin Peanut Butter Oatmeal Squares</a> the other day and figured I better use it up pronto. Silly me, I adapted a recipe from The Joy of Vegan Baking and didn't write any notes because honestly, I thought it might not turn out. And I didn't measure the pumpkin at all, I just dumped the remainder of the can in the bowl. Of course the loaves came out of the oven and were perfect, not too sweet and a great snack with a cup of tea. So, here goes. <br />
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<b>Pumpkin Bread</b><br />
<br />
3 tablespoons ground flax seeds<br />
1/2 cup water<br />
2 cups sugar<br />
2 cups pumpkin puree<br />
1/3 cup canola oil<br />
3 cups flour<br />
1 teaspoon cinnamon<br />
1 teaspoon nutmeg<br />
1 teaspoon baking soda<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon salt<br />
<br />
Preheat oven to 350 degrees. Lightly oil two loaf pans.<br />
In a large bowl, mix flax seeds and water together until creamy. Add the sugar, pumpkin and oil to the flax mixture and stir until well blended. In a medium sized bowl, stir together the flour, spices, baking powder, baking soda and salt. Add the dry ingredients to the wet and combine but do not over mix. <br />
Spoon the batter into the loaf pans and bake for approximately 50 minutes or until a knife inserted in the center comes out clean. Let the loaves cool for about 20 minutes before removing them from the pans.Leehttp://www.blogger.com/profile/04011215854761315277noreply@blogger.com11tag:blogger.com,1999:blog-7583165226149600526.post-83522138155034398332011-10-15T13:33:00.001-04:002011-10-15T14:22:45.124-04:00Pumpkin Peanut Butter Oatmeal Squares<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZBeqL50bWxTEkY7ESE71UzR7Mzg_BX7Q2f4FIGawbyqUbj8o2fV5VKCLcjGrmB4sjcUoxOzG1I-BcMEd4_j4d-1yqewK_GpjiugwYHAmIaP2wJxX-nWchKc4JFIdiOpv-9hiTVpDENk/s1600/DSCF0706.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZBeqL50bWxTEkY7ESE71UzR7Mzg_BX7Q2f4FIGawbyqUbj8o2fV5VKCLcjGrmB4sjcUoxOzG1I-BcMEd4_j4d-1yqewK_GpjiugwYHAmIaP2wJxX-nWchKc4JFIdiOpv-9hiTVpDENk/s400/DSCF0706.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin Peanut Butter Oatmeal Squares</td></tr>
</tbody></table><br />
It's pumpkin post day for a me and a few of my awesome buddies from the <a href="http://www.goodreads.com/group/show/44979.Vegan_Cooking_Cookbooks">Vegan Cooking and Cookbooks</a> group on Goodreads! We are all posting pumpkin recipes and I have chosen these easy, moist and delicious squares that I wish I could take the credit for but actually found at another blog <a href="http://www.loveveggiesandyoga.com/2011/10/pumpkin-peanut-butter-oatmeal-bars.html">here</a>. I've altered the recipe somewhat, reducing the sugar by a third and adding my own mix of spices. I've never purchased premixed pumpkin pie spice so I just Googled what was in it and added the amounts I wanted. This recipe was really fast to put together and I was excited to try the peanut butter-pumpkin combination.<br />
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Pumpkin Peanut Butter Oatmeal Squares<br />
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1 cup pumpkin puree<br />
1/2 cup peanut butter<br />
2 cups oats<br />
3/4 cup brown sugar<br />
1/4 cup white sugar<br />
1 teaspoon vanilla extract<br />
1/2 teaspoon cinnamon<br />
1/2 teaspoon nutmeg<br />
1/8 teaspoon dried ginger<br />
1/8 teaspoon allspice<br />
<br />
Preheat oven to 350 degrees. Line a 8x8 or 9x9 square cake pan with foil and spray with oil. <br />
In a medium sized bowl, stir together all ingredients until well mixed. Pat down into pan and bake for 25 minutes. Let them cool in the pan before you attempt to remove and slice.Leehttp://www.blogger.com/profile/04011215854761315277noreply@blogger.com15tag:blogger.com,1999:blog-7583165226149600526.post-77259532758964843152011-10-14T03:31:00.000-04:002011-10-14T03:31:50.751-04:00Vegan Popover Muffins - An Interesting Experiment<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdlstpGsaLgutF9EizHmYk49n8pYO47hQka-tO1Y1elZayW0YOYvJ9uTPEUgcCKvnN-UTZBQSTxtrkWpcQ_T5myl29ebrqrhFEhgBd16ycZEgsD10qy5skvmaWALPo4inekH64imOotqQ/s1600/DSCF0696.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdlstpGsaLgutF9EizHmYk49n8pYO47hQka-tO1Y1elZayW0YOYvJ9uTPEUgcCKvnN-UTZBQSTxtrkWpcQ_T5myl29ebrqrhFEhgBd16ycZEgsD10qy5skvmaWALPo4inekH64imOotqQ/s400/DSCF0696.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegan Popover Muffins</td></tr>
</tbody></table><br />
I've been wanting to make vegan popovers <i>forever</i>! I made traditional popovers for the first time a few years ago to serve at a mother daughter tea-party and ever since, I've nursed the idea in the back of my mind. The originals tasted quite egg-y and here I've used chick-pea flour instead of eggs. <br />
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This recipe is adapted from one posted on the PPK forums combined with another recipe I found on the web. As you can see from the photo, they came out looking more like sunken muffins. When I checked on them half way through they were nicely domed but - oops maybe I shouldn't have opened the oven because they sank. The insides were very moist and the outsides fairly crisp. There were no large air pockets but several small ones distributed throughout. I think they must be eaten with jam or something sweet because on their own I don't find them super appealing. I would rate this experiment as semi-successful because while they didn't look like a traditional popover, they still taste pretty good and I liked the contrast between the inner softness and the outer crispness. I would love to hear about anyone else's experience with this type of recipe. Please let me know in the comments if you've found a good one. <br />
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Vegan Popover Muffins<br />
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1 1/14 cups flour<br />
3 Tablespoons chickpea/garbanzo flour<br />
1 Tablespoon baking soda<br />
pinch turmeric<br />
1 teaspoon salt<br />
1 3/4 cups soy-milk<br />
1/3 water<br />
1/2 package silken tofu (mori-nu vacuum pack)<br />
2 tablespoons melted Earth Balance<br />
<br />
Preheat oven to 450 degrees. Grease a muffin or popover tin. <br />
Combine dry ingredients in a bowl. Add tofu, water, Earth Balance and soy milk to a blender or food processor and blend until smooth. Add the wet to the dry mixture and stir until thick and smooth. <br />
Fill muffin tins about 3/4 full. Bake at 450 degrees for 15 minutes and then turn down heat to 350 and bake for another 10 minutes. Serve warm with jam. Yields 12 popovers.Leehttp://www.blogger.com/profile/04011215854761315277noreply@blogger.com8tag:blogger.com,1999:blog-7583165226149600526.post-9194094048785744792011-10-09T03:51:00.000-04:002011-10-09T03:51:58.276-04:00White Bean - Red Pepper Dip<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieS16zvcb-XdRrFvYPemhZnDpYav5G051jR-klenFTpAUF9WqMn0T1ySz2W0jFqh74Pr2lc2egc5GY_HzQqCnkUxq28wyz4xfRawop-xd2xkcrWL2rJMsjQHMwuzUaWv__tFXa4WkzffM/s1600/DSCF0643.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieS16zvcb-XdRrFvYPemhZnDpYav5G051jR-klenFTpAUF9WqMn0T1ySz2W0jFqh74Pr2lc2egc5GY_HzQqCnkUxq28wyz4xfRawop-xd2xkcrWL2rJMsjQHMwuzUaWv__tFXa4WkzffM/s400/DSCF0643.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White Bean - Red Pepper Dip</td></tr>
</tbody></table><br />
<div class="MsoNormal"><span lang="EN-CA"><br />
</span></div><div class="MsoNormal">I know this looks like another sandwich but peeping out from under the tomato is a quick and easy bean dip.<span> </span>I hadn’t planned on a theme for Vegan Mofo but one seems to be presenting itself – food for people who have minimal time to cook! <span> </span>Normally, I would love spending hours puttering around the kitchen, reading my cookbooks and browsing online for new recipes but lately other projects have been occupying my time. This dip is great for sandwiches or simply slathered on a piece of toast or baguette. </div><div class="MsoNormal"><span lang="EN-CA"><br />
</span></div><div class="MsoNormal"><b><span lang="EN-CA">Red Pepper-White Bean Spread<o:p></o:p></span></b></div><div class="MsoNormal"><span lang="EN-CA"><br />
</span></div><div class="MsoNormal"><span lang="EN-CA">2 tablespoons olive oil</span></div><div class="MsoNormal"><span lang="EN-CA">½ red pepper, choppd</span></div><div class="MsoNormal"><span lang="EN-CA">1-2 cloves garlic, chopped</span></div><div class="MsoNormal"><span lang="EN-CA">1 can navy beans, drained and rinsed</span></div><div class="MsoNormal"><span lang="EN-CA">2-3 tablespoons lemon juice</span></div><div class="MsoNormal"><span lang="EN-CA">Salt and pepper to taste</span></div><div class="MsoNormal"><span lang="EN-CA"><br />
</span></div><div class="MsoNormal"><span lang="EN-CA">Cook the red pepper and garlic in the olive oil for two to three minutes on medium high.<span> </span>Be careful not to burn the garlic.<span> </span>In a food processor, blend remaining ingredients, scraping down the sides once or twice.<span> </span>Add the red pepper, garlic and olive oil to the bean mixture in the processor and blend until incorporated. <span> </span></span></div>Leehttp://www.blogger.com/profile/04011215854761315277noreply@blogger.com13tag:blogger.com,1999:blog-7583165226149600526.post-20672753445809972462011-10-06T07:00:00.000-04:002011-10-06T00:35:29.017-04:00My Lemony Birthday Cake<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7eie5jSAeirwjrsGA88kWdyL8lyQ2IzHTFp3Oyz0EqqOFsAZ8oYNdJCXF6c1-5rNSEBKuP2T27FF_aQTplNqSpshIVAI9RNj-3sfwEzmOa_g2wy98LaNy7Or5y_xUqHRaisZK511cfOA/s1600/DSCF6760.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7eie5jSAeirwjrsGA88kWdyL8lyQ2IzHTFp3Oyz0EqqOFsAZ8oYNdJCXF6c1-5rNSEBKuP2T27FF_aQTplNqSpshIVAI9RNj-3sfwEzmOa_g2wy98LaNy7Or5y_xUqHRaisZK511cfOA/s400/DSCF6760.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemony Birthday Cake</td></tr>
</tbody></table><br />
On my last birthday, I made myself a lemon cake with lemon butter cream icing. At the time, I didn't post the recipe because I thought it needed a little work. I am not an expert baker and the cake was fairly dense. It's more of a homey-style kind of cake instead of the lightness you might associate with a traditional lemon sponge cake but the delicious icing made everything right. It still could use some work but in honor of Vegan Mofo, I'm going to post it as is and hope that it's good enough. <br />
<div style="margin-bottom: .0001pt; margin: 0in;"><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;">My daughter decorated the top with raspberries for me! <o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;"><u>Lee’s Lemony Birthday Cake</u><o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;">4 cups flour<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;">1 tablespoon baking powder<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;">1 ½ tsp baking soda<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;">1/2 tsp salt</span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;">2 cups sugar<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;">2 cups unsweetened soy milk<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;">1/2 cup lemon juice<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;">2 tablespoons lemon zest<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;">1 tablespoon vanilla extract<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;">1 tsp lemon extract</span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;">2/3 cup oil (I used coconut oil and canola oil)<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;">Preheat oven to 375 degrees. </span>Grease 2 nine inch round baking pans.</div><div style="margin-bottom: .0001pt; margin: 0in;"><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;">Sift together flour, baking powder, baking soda, salt and sugar. Combine soy milk, lemon juice, lemon zest, vanilla and oil. Add wet ingredients with the dry, combining until well mixed. Bake for 35 to 40 minutes.<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;"><u>Lemon Buttercream Frosting</u><o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;">½ cup Earth Balance<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;">3 cups icing sugar<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;">1/3 to 1/2 cup lemon juice (one lemon)<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;">1 tsp vanilla<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;"><br />
</span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;">Cream Earth Balance with electric beater until soft, add in icing sugar 1 cup at at time. Add the lemon juice and vanilla before the last cup of icing sugar and beat until fluffy. </span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;"><br />
</span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;">Actually, this amount of icing just barely covered my cake so you might want to make a little more icing. </span></div>Leehttp://www.blogger.com/profile/04011215854761315277noreply@blogger.com13tag:blogger.com,1999:blog-7583165226149600526.post-75378767156453992582011-10-04T10:45:00.001-04:002011-10-04T10:45:00.511-04:00Roasted Brussels Sprouts<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6-BSAOrY7rD8HABnmPzktZIOxOfxbnjRJsd9UkmDNbrku302zZoTCMiUEVG26JnusnlgfeZUPxn2B5CqBF07Pff1Hi7aR2Bz12h0BJA4PCWhjheX2gavmXgUHxocdQkKFaw9da8rvzFg/s1600/DSCF0622.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6-BSAOrY7rD8HABnmPzktZIOxOfxbnjRJsd9UkmDNbrku302zZoTCMiUEVG26JnusnlgfeZUPxn2B5CqBF07Pff1Hi7aR2Bz12h0BJA4PCWhjheX2gavmXgUHxocdQkKFaw9da8rvzFg/s320/DSCF0622.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted Brussels Sprouts</td></tr>
</tbody></table><br />
One of the best things about being vegan is the shift in perception regarding vegetables that were previously and unfairly maligned or even completely undiscovered. When you stop focusing on animal products and start exploring the big, wide, world of plant foods out there, it's really incredible what you can find that's been right under your nose all the time. I'm talking about <i><b>Brussels Sprouts</b></i>, a vegetable that in our house, used to make an appearance once or twice a year around holiday time and usually boiled to within an inch of their poor wee lives. Not very appetizing. When I started to see recipes in my vegan cookbooks for roasted Brussels Sprouts, I was a little doubtful at first but decided to take the plunge. Honestly, roasting them is quite simple and they are transformed into yummy bite sized morsels, tender on the inside and slightly crispy on the outside. We make these on a fairly regular basis and they're so tasty they get eaten out of the pan like candy. <br />
<br />
There are loads of recipes on the web but the way I usually do it is by trimming the ends off, slicing them in half and then tossing them in olive oil, balsamic vinegar, salt and pepper. You have to watch them near the end to make sure they don't burn. I think it usually takes about half an hour. Tonight I wasn't paying enough attention and the bottom pan got a little burnt. If anyone has any tasty additions or variations, I'd love to hear about it in the comments.Leehttp://www.blogger.com/profile/04011215854761315277noreply@blogger.com8