January 2011
6 posts
2 tags
Lengthy n' Easy Vegan
I just wanted to write a note about meal planning which I’ve been doing a lot of in 2011 so far. I was never the one to plan a week of meals ahead of time and then do a lot of pre-shopping and preparation, mostly because I am often SO busy. So, I used canned food (like beans), pre-made items and such and tossed something together 30 minutes before dinnertime. There’s nothing wrong with...
Jan 29th
2 notes
3 tags
Vegan Thin Mints
Chef Chloe does it again with this childhood favorite! Wafer Cookies 1 ¼ cup all-purpose flour 1 cup sugar ½ cup cocoa powder ¼ teaspoon salt ¼ teaspoon baking soda ¾ cup vegan margarine 3 tablespoons nondairy milk (I use almond, rice, or soy) 1 teaspoon pure vanilla extract ½ teaspoon pure peppermint extract Chocolate Coating (Double this recipe for chocolate coating if you are baking off all...
Jan 28th
2 notes
4 tags
Pizza Dough
Finally found a crust recipe that worked great for me! Be sure to read my notes at the end… Time: 20 minutes, plus rising time    12 ounces 00 flour like Delvina or King Arthur Italian Style (about 2 cups plus 2 tablespoons)    10 ounces high-gluten flour like King Arthur’s Sir Lancelot (about 2 cups)    1/2 ounce salt (about 4 teaspoons) NOTE: I’d use 2 teaspoons!    1 teaspoon...
Jan 28th
2 notes
4 tags
WatchWatch
This is worth checking out for a great perspective on meat and the recent history of the home cooked meal. Powerful information from Mark Bittman of the New York Times food section.
Jan 12th
1 tag
Vegan Enchiladas
Vegan Enchiladas Yield: 2 to 3 servings Time: 1 hour and 15 minutes Ingredients For the sauce: 1/4 cup safflower or other vegetable oil Half a medium onion, diced 2 garlic cloves, minced 1 jalapeño pepper, seeded and diced 1 1/2 tablespoons ground cumin 1 1/2 tablespoons chili powder 3 tablespoons all-purpose flour 8 ounces canned organic tomato sauce sea salt For the...
Jan 11th
4 notes
4 tags
Sustainable Food - Lentils and Rice
Image: The Heads of State As I start out 2011, I think it’s always a good time to make an assessment of how you’re living/eating and make any changes that you think are appropriate. Here’s a link to an excellent article in the NY Times about sustainable eating, a topic of interest to me and many of you, I’m sure. One of the “staple” recipes that Mark Bittman...
Jan 5th
6 notes