Tuesday, November 30, 2010
Is there a theme you particularly enjoyed and would like to see more of? Let me know in the comments. I'd like my blog to stay more active and will try to incorporate some features if people enjoy them.
Monday, November 29, 2010
Vegan ice cream from The Hop ice creamery in Asheville, North Carolina. They always have a few vegan varieties and are always pleasant.
Carol presents the chocolate mint soymilk cake cone.
Sunday, November 28, 2010
Today's featured shop is DRSimpson Gallery which specializes in photo greeting cards. And what is better than a penguin with a plate of cookies?
There are multiple packs to choose from in her online shop, all starting at $18. Or you can opt for the surprise pack and let Dawn choose a set of 8 for you. These cards will be perfect for your weekly writings to me about your sojourn in Spain.
Saturday, November 27, 2010
My favorite sloppy joe recipe because I love lentils and they love me. From Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.
1 cup uncooked lentils
4 cups water
1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small (optional)
2 cloves garlic, minced
3 Tablespoons chili powder- I use less
1 1/2 teaspoons oregano
1 teaspoon salt
8 oz can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup
1-2 tablespoons yellow mustard
-Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.
-About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more.
-Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes. Add the maple syrup and mustard and heat through.
-Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait.
Friday, November 26, 2010
What could be a better conversation piece for impressing a potential ladyfriend? I have no clue.
Sharp eyed viewers will note Mr. Bran looking out the window in the background. Perhaps a wistful expression as he waits for someone to save him from mother's decor.
Thursday, November 25, 2010
The Stuffin opened. I wanted a thicker gravy so it wouldn't run all over the place. Frankly, it's a bit hard to see in the pile of brown that is my plate, but it is there and is most delightful.
2 c Bisquick
1 1/3 c soymilk
2 T oil
1/4 c. soy yogurt
Mix all together and cook in a waffle maker. Couldn't be easier.
The verdict: pretty dang good. Again, I served with apricot ginger preserves which I think improves the taste of most things.
Wednesday, November 24, 2010
Tuesday, November 23, 2010
Monday, November 22, 2010
Another old favorite is the chickpea spinach curry from Vegan With a Vengeance. This bowl is looking a bit ghostly but that's because I was in a hurry to take the picture so I could eat. Thus there is still steam streaming off the curry. Always a good choice.
Sunday, November 21, 2010
Today's featured shop is Soapwalla Kitchen, which specializes in vegan and natural bath and beauty products. I am currently using the cardamom and ginger bar soap shown here, but all her scents are fabulous.
I am also hooked on Soapwalla's natural deodorant cream. I've been using it for roughly a year and love it. And I know some of y'all have been looking for the panda seal of approval before buying deodorant. This is your time!
Saturday, November 20, 2010
I make this often every winter. I was lucky to test for 500 Vegan Recipes by Celine Steen and Joni Marie Newman and this soup is probably my favorite from the book. So easy, so delicious.
4 c chicken flavored broth
1 c fresh or frozen peas
1 c fresh or frozen corn
6 ounces tofu cut into 1/8 inch cubes
6 ounces noodles, your choice (I use rotini)
-Bring broth to a boil in a large pot
-Add peas, corn and tofu and return to boil
-Add the noodles and simmer 7-10 minutes or until pasta is done.
I often add other vegetables to this, such as carrots.
With many thanks to Joni and Celine for permission to reprint their recipe. Support your vegan cookbook authors!
Friday, November 19, 2010
Thursday, November 18, 2010
Mr. Bran, top chef, has decided to help me out for Vegan Mofo by offering up some of his favorite recipes! Now, as we know thanks to Calpernia Addams, there is no shame in Bisquick. So each Thursday Mr. Bran will don his wee chef hat and mix up some Bisquick breakfast in the kitchen while I laze about on my chaise. This morning I will be huddled under blankets in bed while the pool boy makes tea. Mr. Bran emphatically does not do tea.
Today's recipe is for almond pinwheels:
2 1/4 c Bisquick
1/2 c soymilk
1 T Earth Balance softened
1/4 c sugar
1 t cinnamon
1/2 c almonds
1 T EB melted
-Mix the Bisquick and soymilk to form a soft dough. Knead a few times on a surface lightly dusted with flour or more Bisquick.
-Press or roll the dough out into an 8X11 rectangle.
-Spread the softened EB onto the dough. Mix the sugar, cinnamon and almonds together and then sprinkle on top of the EB.
-Roll up the dough on the 11 inch side to for a log. Slice into about 9-11 pieces and place on a baking sheet. Brush slices with melted EB
-Bake at 4oo degrees for about 8-10 minutes. Eat.
Mr. Bran exhausted after so much kitchen work.
The Verdict: These are pretty good. Bisquick makes really light baked goods so they are very airy.
Wednesday, November 17, 2010
and me, the groove, and my friends are gonna try to find tots to eat
see i am panda c. and i like to say hello
to the black, to the white, the red, and the brown, the purple and yellow
but first i gotta eat eat the taters to the boogie
say up jump the taters to the tot tot boogie
let's tot, you dont stop
tot's the riddle that will make your body rock
Dedicated to the machoest of pineapples and his ruthless pursuit of the sweet potato tot.
Tuesday, November 16, 2010
Monday, November 15, 2010
Panda likes cookies and I like to think they like me. Here are some I make regularly. Above are peanut butter white chip, below oatmeal scotchies.
Sunday, November 14, 2010
Today's featured shop is SilentLotus on Etsy. SilentLotus focuses on original brush paintings and upcycled jewelry such as this sunshine and flowers vintage heart necklace.
I may or may not be partial to her panda print made from her original brush painting. Perhaps you, gentle reader, would like to send me an early Hanukkah gift? Delightful.
Saturday, November 13, 2010
These buns are my go to for the seitan burgers I make so often. Wheaty but never heavy. From American Vegan Kitchen by Tamasin Noyes. many thanks to Tami for letting me re-print her recipe. I can't recommend this book enough. Support your vegan cookbook writers!
3/4 c soymilk, warmed
1 T agave
2 1/4 t dry yeast
1/4 c warm water
1 T ground flax
1 1/2 c all purpose flour
1 1/2 c white wheat flour
1 1/2 t salt
3 T canola oil
1 1/2 T sesame seeds
-In a small bowl combine the milk, agave and yeast and let sit about 5 minutes
-In another small bowl combine the flax and water and mix well
-In a large bowl combine the flours and salt and mix. Add the yeast mix, the flax mix and the oil and mix well. Knead for about 10 minutes on a floured surface and form into a ball. The dough should be smooth and elastic.
-Lightly oil a large bowl and place the dough ball inside, turning to coat with oil. Cover with a clean towel and let rise about 1 1/2 hours.
-Lightly oil a baking sheet. Divide the dough into 6 balls and flatten slightly on the sheet. Cover and rest about 10 minutes and then flatten again and bruch with water and sprinkle with sesame seeds. Cover the sheet with a towel and let rise about 1 hour.
-Preheat the oven to 375 and then bake for about 14-17 minutes.
(Used by permission. Recipe from American Vegan Kitchen by Tamasin Noyes (c) 2010.)
Friday, November 12, 2010
Before you know it you are passed out on the table in your robe and slippies with a carton of soymilk, an empty cookie sheet and a bag of Chick-O-Sticks you have no recollection of buying. And there your guests are on the front porch looking in the front door at your state of dishabille.
Like a good hostess would, offer them that bag of candy.
Thursday, November 11, 2010
Today's recipe is for garlic cheeze biscuits:
2 c Bisquick
3/4 c soymilk
1/2 c shredded cheese (I used some of my 5 pound Daiya supply)
Drop by spoonfuls and bake at 450 for 8-10 minutes.
Then take 2 T margarine and mix with 1/4-1/2 t garlic powder and brush over the top of the hot biscuits. Eat while in the company of the pool boy. Or Mr. Bran.
Verdict: These are pretty good. Very light and airy, so a bit different than the biscuits I am used to. But good.
Wednesday, November 10, 2010
They be hatin'
Cause I be bakin'.
in my gut.
I'm your man.
I'm just talkin' 'bout scones.
Dedicated to ms. scone over at Get Sconed!
Tuesday, November 9, 2010
Monday, November 8, 2010
And here is the finished product, covered with the amazing Bar B Cutie sauce and a side of sauteed kale and carrots. Served up on 50/50 burger buns from American Vegan Kitchen. The buns will make a few appearances this month.
A side note for the day: The good man at I-40 Vegan has posted a picture of the scalloped corn and okra casserole I blogged about last week. Get your okra on, my friends. Also, send some of those rolls he made for today. They look fab.
Sunday, November 7, 2010
Today's shop is Chirp Cards on Etsy.
How can you resist the turtle?
Cards are $3.75 each and can also be bought in packs of 5 of your choice. Each card is hand cut and assembled and adorable. You will need that 5 pack so you can send me weekly missives about your backpacking adventure in Siberia.
Saturday, November 6, 2010
Three 16-ounce cans of chickpeas, drained and rinsed
1 large onion, quartered and thinly sliced
3 large carrots, grated (about 2 cups)
1 head broccoli, cut into small florets (about 4 cups)
2 tablespoons thinly sliced chives
1/2 cup bread crumbs (preferably whole wheat)
3 tablespoons olive oil
1 cup vegetable broth
1 teaspoon salt
Three 16-ounce cans of chickpeas, drained and rinsed
Preheat oven to 350º F.
In a large bowl, mash the chickpeas well, using a potato masher or firm fork. It takes about 2 minutes to get the right consistency. Add the vegetables and mix well. Add the bread crumbs and mix; then add the oil, and mix again. Finally, add the vegetable broth and salt, and mix one last time.
Transfer all ingredients to a 9 x 13-inch casserole dish (preferably glass or ceramic). Press the mixture firmly into the casserole. Cover with foil, and bake for 45 minutes. Uncover and bake for 15 more minutes.
Friday, November 5, 2010
Today's tablescape is what you get when you realize you are single and writing blog posts about your cat baking with Bisquick. A simple plate and glass with a vase full of liquor. Feel free to substitute in whatever alcohol is your preference.
I think the nice gold and black bottle caps really pop against the blue tablecloth. You can also omit the vase and simply place the bottles on the table but it will be a bit classier with the vase.
Thursday, November 4, 2010
Today's recipe is super easy. Mix
2 c Bisquick
1 c soymilk
1/2 c soy yogurt
and then ladle onto a hot pan and cook. Flip when the pancake is gently bubbling on top. So easy even a cat as lazy as Mr. Bran can do it!
Verdict: Not bad. I ate these with apricot and ginger preserves which were good, but I prefer my Vegan with a Vengeance pancakes. But for Mr. Bran, I am pretty impressed.