tag:blogger.com,1999:blog-59400077177092504892024-03-13T23:13:19.515-04:00In My Vegan LifeAmandahttp://www.blogger.com/profile/05254701671612015976noreply@blogger.comBlogger184125tag:blogger.com,1999:blog-5940007717709250489.post-16958851804933256202012-02-21T20:57:00.002-05:002012-02-21T20:57:54.693-05:00New Gardening Blog!Hello, lovely readers!<br />
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Thanks for your input about my blogging venture.<br />
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It's official. <a href="http://inmyvegangarden.blogspot.com/">In My Vegan Garden</a> is live!<br />
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Please visit inmyvegangarden.blogspot.com for a fun blog about veganic gardening! Take a look at gardening tips, recipes, project ideas, and plenty of photos (of doggles!) See you there!<br />
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<a href="http://sphotos.xx.fbcdn.net/hphotos-snc6/206004_10101231501403131_2017628_80737867_4432335_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://sphotos.xx.fbcdn.net/hphotos-snc6/206004_10101231501403131_2017628_80737867_4432335_n.jpg" width="400" /></a></div>Amandahttp://www.blogger.com/profile/05254701671612015976noreply@blogger.com1tag:blogger.com,1999:blog-5940007717709250489.post-30721730656008975042012-01-16T17:16:00.001-05:002012-01-16T17:31:10.513-05:00this blog is a-changin'In recent months I've been thinking about changing the focus of my blog. Admittedly, there isn't currently much of a focus outside the goings on "in my vegan life", but that's the way I planned it. I wanted to keep an online scrapbook. However, I'm ready for a change and I would love your feedback! I've thought of a couple of themes that I'm excited to blog about and wondered which theme appeals to more readers.<br />
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<b>Theme 1: My quest to find the BEST vegan Pad Thai and vegan chai in Portland.</b><br />
Two of my favorite things. This is pretty self-explanatory. I've been on this quest since I've moved here, and thought since I'm searching anyway, I might as well document my experiences to help others! I would provide reviews and photos of the area's offerings and probably post some recipes too.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBLs10vUWWhtoqgw-DVCZHa_Y_7cTfx_rq-SNwNyiUf72wDzEsem_ISKYDRqerNMQm8Y96GRSWgAPBmcu2ZzV1scSuA729F7XglaYIzyt6Je_xp-j7zt4IUrJqSS8zVHAqGqgfEl0rhEX4/s400/IMG_1218.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBLs10vUWWhtoqgw-DVCZHa_Y_7cTfx_rq-SNwNyiUf72wDzEsem_ISKYDRqerNMQm8Y96GRSWgAPBmcu2ZzV1scSuA729F7XglaYIzyt6Je_xp-j7zt4IUrJqSS8zVHAqGqgfEl0rhEX4/s400/IMG_1218.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oh man. This is the best Pad Thai: From Vientiane in West Philly.</td></tr>
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<b>Theme 2: My experience as a veganic gardener in the Pacific Northwest.</b><br />
I love gardening. And have started documenting my journey from turning a weed-infested outdoor space into the lush permaculture paradise I hope it will be one day. This is a pretty expansive theme and would cover everything from before/after photos of our patio project to instructional planting posts to product reviews to recipes made from homegrown ingredients and more. Like the doggle photos? Well, there'd be more of them in this approach!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDsgbn6FLChdRQV2VIPNJccJnZHX7u-eSaG7AQzcH_0FXpFqYIX00f5havpCxzzYxo9MeaJqowRJnMUbTRvSVK5tXR2ou7N2r_Fr5gHwOXCcEEELTaVLLHlKcNnygLjb9tdWPD2IUlVphF/s1600/IMG_8290.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDsgbn6FLChdRQV2VIPNJccJnZHX7u-eSaG7AQzcH_0FXpFqYIX00f5havpCxzzYxo9MeaJqowRJnMUbTRvSVK5tXR2ou7N2r_Fr5gHwOXCcEEELTaVLLHlKcNnygLjb9tdWPD2IUlVphF/s400/IMG_8290.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Little tomato seedlings from last year.</td></tr>
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Whichever theme I go with, I will likely have "random post" days, where I'd post a recipe or a chair makeover or photos from a trip to the coast. Also, during the <a href="http://www.veganmofo.com/">Vegan Month of Food</a>, you can expect a departure from the regular theme and instead find recipes galore.<br />
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So, what do you think??Amandahttp://www.blogger.com/profile/05254701671612015976noreply@blogger.com20tag:blogger.com,1999:blog-5940007717709250489.post-41976359895779478542012-01-05T15:11:00.002-05:002012-01-05T15:57:51.666-05:00Easy Sugar Cookies with Barely Pink IcingIt must have been a dozen years ago that my friend, Alison, surprised me at my Bubbie's house for Thanksgiving. Along with her came a big bag of scrumptious sugar cookies that she and her mom baked and decorated with a smooth sheen of icing. This sugar cookie recipe remains my favorite, with minor adjustments, of course.<br />
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The beauty of sugar cookies is, granted you don't go overboard with the icing, they're not too sweet. The slightly crunchy, slightly crumbly texture of the cookie paired with the sweet almond-flavored icing makes for a scrumptious treat. These 3 dozen cookies were gone in a matter of a few days and I wish I could say there were more than two people eating them!<br />
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I left the rolling pin and cookies cutters in the drawer, in favor of the easy "log method." And although I'm providing the full recipe for the icing below, I only made a half batch for my full batch of cookies. <br />
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Ethel's Sugar Cookies, veganized!<br />
3/4 cup canola oil<br />
1 cup sugar<br />
1 tsp vanilla<br />
3 tsp Ener-G Egg Replacer, combined with 4 tbsp water<br />
2 1/2 cups flour<br />
1 tsp baking powder<br />
<br />1. Beat oil, sugar, vanilla, and "eggs". Stir in the flour and baking powder, using hands if necessary. <br />
2. Form the dough into a long log, wrap in plastic wrap, and refrigerate for 1 hour.<br />
3. Preheat the oven to 375*F.<br />
4. Make sure that the circumference of the log is the circumference you'd like the cookies to be. Unwrap the dough log and with a sharp, floured knife, make slices about every 1/4" or so. You'll get about 3 dozen small cookies. Place them on an ungreased cookie sheet. They don't spread much, so you can probably pack them all in on one sheet.<br />
5. Bake the cookies for 10-12 minutes. If you're going for larger cookies, adjust the baking time accordingly. Decorate with icing when cooled.<br />
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Decorator's Icing<br />
2 cups powdered sugar<br />
2-4 tbsp almond milk (or soy, or whatever, even water would be fine)<br />
1/2 tsp vanilla or almond extract<br />
coloring*<br />
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1. Combine all ingredients and mix until smooth and spreadable.<br />
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*To get the "barely pink" icing, I defrosted a few frozen cranberries and squeezed out the juice! You'll see I got a little cranberry pieces in the mix too.Amandahttp://www.blogger.com/profile/05254701671612015976noreply@blogger.com5tag:blogger.com,1999:blog-5940007717709250489.post-76229919007338989582011-12-28T19:22:00.003-05:002011-12-28T19:23:11.410-05:00Proper beach attireI am very lucky. Although my family lives thousands of miles away, my three siblings, mom, and mom's boyfriend all came to visit us last week! We had fun spending time together: watching movies, exploring Portland, playing board games, cooking at home. We also took a day trip to Cannon Beach, which is a lovely place to visit any time of the year. One doesn't go to the Oregon coast to sunbathe in December, so we occupied ourselves in other ways.<br />
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After my family flew home, Matt, the doggles, and I took a short trip to the Olympic Peninsula. We found a cottage in Forks, Washington, not too far from the Olympic National Forest and some breathtakingly beautiful beaches. It rained, as expected in the rainiest part of the country. We were in a rainforest, after all. It was glorious. <br />
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The four of us donned our raincoats and set out for our first hike together, not
encountering any beast or person for the entire two hours on Christmas
morning.<br />
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What a beautiful part of the country!<br />
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Happy New Year! I hope 2012 is filled with happy surprises, time spent with loved ones, and new opportunities for us all!<br />
<br />Amandahttp://www.blogger.com/profile/05254701671612015976noreply@blogger.com2tag:blogger.com,1999:blog-5940007717709250489.post-26691215062510015832011-12-08T21:00:00.000-05:002011-12-08T21:00:02.540-05:00A very good veggie burger!Do you remember Heathen Vegan's <a href="http://heathenandvegan.blogspot.com/2011/10/vegan-mofo-day-2-spicy-cajun-lentil.html">Spicy Cajun Lentil Patties</a> from Vegan MoFo? It was one of those recipes that I instantly bookmarked to try post-MoFo. However, I found it calling to me <i>during</i> MoFo, so I gave in and made these delicious burgers.<br />
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Following the recipe, my first batch of the patties came out really tasty, but crumbly- like the consistency of a dry sloppy joe- even with added gluten. I baked my patties instead of pan frying for ease and to use less oil, and maybe to warm up the house a little.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLZH_QWzzax0jAtbWCnSqDejW8IGnqChejEDhUs4yB-lLA-hX_ChmCmSuFC9iA0ZC92EoOLOFEVOvZb3ibP3wAl9pqnZ0wVh-kR7u4Lva1_hME65AtZ45qZ3bTHFXo9EEgzRWgEMti4jyz/s1600/IMG_3800.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLZH_QWzzax0jAtbWCnSqDejW8IGnqChejEDhUs4yB-lLA-hX_ChmCmSuFC9iA0ZC92EoOLOFEVOvZb3ibP3wAl9pqnZ0wVh-kR7u4Lva1_hME65AtZ45qZ3bTHFXo9EEgzRWgEMti4jyz/s1600/IMG_3800.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A bit crumbly, but totally delicious!</td></tr>
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Last night I made a batch, deciding to use mashed squash (squashed squash?) instead of the vital wheat gluten. That made the mixture too wet, so I ended up adding in wheat gluten. The consistency still wasn't perfect. I'll need to continue to experiment. However, both attempts yielded really satisfying burgers, especially with all the trimmings and some super great buns I found at the store. If you're in Portland, check out <a href="http://www.portlandfrench.com/html/retail.html">Portland French Bakery's Pub Buns</a>, available at Whole Foods.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdCzlRpkULd2vT7qZygd0t5L1hh6rofeZUMzHsxxb5EgRJjQqGrKhXfcJtGsgQE9gmrASYe67VYUTMhrYGAfnX7b2olHWZsaVjTyKFooPAlJuvicyOvw1IYfF0N3qhTIAsr1LEt3DcfrRf/s1600/IMG_3870.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdCzlRpkULd2vT7qZygd0t5L1hh6rofeZUMzHsxxb5EgRJjQqGrKhXfcJtGsgQE9gmrASYe67VYUTMhrYGAfnX7b2olHWZsaVjTyKFooPAlJuvicyOvw1IYfF0N3qhTIAsr1LEt3DcfrRf/s1600/IMG_3870.jpg" /></a> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitPK9sOo9bvaO8E5rNNVGO-QWkAiRBfFzTFsphHJXFUSU6W7SgMTHw99cLz2UL-QqEnHW8ZZuTJk1SgeY1xVLFkRy4sN4CDdxdDEIwMXTf_t5JGcSyDx0aOAlKtjE9kL_I4eP33kvzM6xq/s1600/IMG_3876.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a>Amandahttp://www.blogger.com/profile/05254701671612015976noreply@blogger.com1tag:blogger.com,1999:blog-5940007717709250489.post-75728841183059414622011-12-01T16:07:00.000-05:002011-12-02T15:37:13.110-05:00Veggie Sushi!Recently, my friend Carly (whom you may remember from <a href="http://inmyveganlife.blogspot.com/2011/10/lasagna-with-spinach-mushrooms-and.html">this MoFo guest post</a>) and I got together to plan our Thanksgiving menu. And Thanksgiving menu planning is no good on an empty stomach, so we decided to make lunch.<br />
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We made a lovely assortment of veggie sushi, which included various combinations of red bell pepper, dill pickles (my favorite ingredient!), cucumber, avocado, cilantro, Tofutti cream cheese, and parsley. In some of the rolls we used quinoa in place of the rice. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9oT4Ma5yJAThtDT3isW4mvaopSuF6A9C816K_5bRy8ARMCkQF5orlgef_7jCdwrowrojashx6lqAq3IKdgPFI6Ji16Ki-gk6ErEozkdsFJZQlF1aU44jyCXSzyBThWd22D4Ki78wC6Q1j/s1600/IMG_3813.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9oT4Ma5yJAThtDT3isW4mvaopSuF6A9C816K_5bRy8ARMCkQF5orlgef_7jCdwrowrojashx6lqAq3IKdgPFI6Ji16Ki-gk6ErEozkdsFJZQlF1aU44jyCXSzyBThWd22D4Ki78wC6Q1j/s1600/IMG_3813.JPG" /></a> <br />
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We dipped the sushi into spicy mayo (Sriracha + Veganaise) and tamari
and ate it with split pea soup and a nice spinach salad with roasted
cashews and miso-tahini dressing.<br />
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A lovely lunch with lovely company! Never made sushi before? Check out <a href="http://inmyveganlife.blogspot.com/2009/12/sushi-night.html">my step-by-step instructions</a> that I posted a while ago!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCoiGNi_iGpJYoofuIHAe1xIZvbAOXVY2nBpTwfkxAsuL9CtsaF4EZa-YeI_q7YZl8evn5F6d8atHjbdIJ9P-MUPzTnaOLGNMImPZ6RhnNFCSiRlEwAHRmQAhZSOjt8ogyyvcDznG-6UnV/s1600/IMG_3815.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCoiGNi_iGpJYoofuIHAe1xIZvbAOXVY2nBpTwfkxAsuL9CtsaF4EZa-YeI_q7YZl8evn5F6d8atHjbdIJ9P-MUPzTnaOLGNMImPZ6RhnNFCSiRlEwAHRmQAhZSOjt8ogyyvcDznG-6UnV/s1600/IMG_3815.JPG" /></a></div>
<br />Amandahttp://www.blogger.com/profile/05254701671612015976noreply@blogger.com2tag:blogger.com,1999:blog-5940007717709250489.post-64724505766524794532011-11-18T15:42:00.001-05:002011-11-18T22:01:05.820-05:00What do Papa Tofu and I have in common?A love for Ethiopian food!<br />
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This week I've been doing a little cooking from <a href="http://kitteekake.blogspot.com/">Kittee</a>'s <a href="http://kitteekake.blogspot.com/p/papa-tofu-loves-ethiopian-food.html">Papa Tofu Loves Ethiopian Food</a>. Kittee has done a great job of explaining techniques, ingredients, and recipes in this adorable zine. She worked really hard on both the designs and the recipes and it shows. I'm super happy to have it in my collection.<br />
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The recipes I've tried so far have tasted really authentic, but even more importantly, yummy! It was hard to decide on just a few dishes to try this week. I'll be cooking through these pages, until I've tried every recipe, and then keep going! The most fantastic thing about zines is that the number of dishes to try is manageable.<br />
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So what have I made this week?<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIkWwSEm64Rsx9xgDRC36DAFn0emrimeP2WXDMueGjb6XN_zrM1KqaI55CRy7vnJ9j8bhyv6BxnTIKEgYEwPG3gc8h9p-P_87Ga_O_Jg99dN1oOmwMzxVP9LBw5dCWKVIgGyHyH0pYnval/s1600/IMG_3821.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIkWwSEm64Rsx9xgDRC36DAFn0emrimeP2WXDMueGjb6XN_zrM1KqaI55CRy7vnJ9j8bhyv6BxnTIKEgYEwPG3gc8h9p-P_87Ga_O_Jg99dN1oOmwMzxVP9LBw5dCWKVIgGyHyH0pYnval/s1600/IMG_3821.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don't mind the horrible state of the injera. I wasn't gentle with the ripping.</td></tr>
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Here you'll see (clockwise from top right): Ye'abesha Gomen (mild collard greens), Ye'miser W'et (red lentils in a spicy gravy), mushrooms sauteed in Niter Kibbeh (seasoned "butter"), and Selata (tossed salad) with Citrus Vinaigrette.<br />
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The Ye'abesha Gomen was gingery and really on par with greens dishes I've had in Ethiopian restaurants. I loved the Ye'miser W'et the most. I actually made that one in the slow cooker, minus the initial sauteing. We've had variations of the salad for three nights in a row. The citrus vinaigrette is really simple, but I love it. It's definitely going to become a go-to dressing in my house.<br />
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Tonight I'm going to make Keysir Allecha (Ethiopian style beets) to go along with leftovers of the other dishes. It's been really easy to prepare one dish every night to add to the plate.Amandahttp://www.blogger.com/profile/05254701671612015976noreply@blogger.com8tag:blogger.com,1999:blog-5940007717709250489.post-22180579649405699872011-11-01T20:45:00.002-04:002011-11-01T20:45:59.631-04:00Super Breaded Tofu Dinner and a Thank you!The full title of this meal is "Super Breaded Tofu 'Fried Chicken'-y Dinner" from <a href="http://www.bethbee.com/Books/RabbitFood.htm">Rabbit Food Cookbook</a>.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrB8gXImAVkQFXL7UQNudCZ1S0ViSoM9yHb-ouQwOtXQFGv0AxqSq39s9S4j7SNLqK4-xaqQkzFUfPH0Rba3HOtLfPEgE6hwX1BaLRtHxRpadnObQMn3LoYBEjlUvfSFS3P4fk1H0lYhMF/s1600/IMG_3769.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrB8gXImAVkQFXL7UQNudCZ1S0ViSoM9yHb-ouQwOtXQFGv0AxqSq39s9S4j7SNLqK4-xaqQkzFUfPH0Rba3HOtLfPEgE6hwX1BaLRtHxRpadnObQMn3LoYBEjlUvfSFS3P4fk1H0lYhMF/s1600/IMG_3769.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Now that's a big lunch! (And I ate it all!)</td></tr>
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Vegan MoFo gave me the kick in the butt I needed to cook more from this cute little book. Last night I made the above meal, which I loved. It contained four components:<br />
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Breaded Tofu<br />
The tofu was wonderful! I don't know why, but I've never done the
"shake 'n bake" thing which involves throwing the ingredients for the
breading in a baggie, tossing in the cubed tofu, and shaking it up. It
worked out so well. I did stray from the recipe just a bit by baking
the tofu at 350* for 40 minutes (flipping half way through) instead of
pan frying it. The result was crispy-on-the-outside,
soft-on-the-inside, peppery goodness. <br />
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Sauteed veggies<br />
This was pretty straight forward- just green beans, carrots, and onion. <br />
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Mashed potato<br />
Again, pretty straight forward. <br />
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Brown Gravy<br />
Deeeelicious! Again, I sort of strayed from the recipe. Instead of using the exact dry ingredients listed in the recipe, I just threw in what was leftover in the baggie from the tofu. This was a really, really good gravy. There was almost this mustard taste, but there was no mustard in the recipe! (Please excuse the 'gloppiness' in the photo- these were my reheated leftovers, which I was too lazy to heat separately.)<br />
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Also, I wanted to extend a <span style="font-size: large;">big</span> thank you to the lovely folks that honored me with a Liebster Award last month. I'm going to be playing catchup in the weeks (months?) to come and will be sure to post links to some "under 200" blogs that I love.<br />
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Thank you so much:<br />
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Dawn from <a href="http://veg-am.blogspot.com/">Veg-Am</a><br />
Glauce from <a href="http://foodinmylife.blogspot.com/">All About... (vegan) Food</a><br />
Christine from <a href="http://christineeatsglutenfreevegan.blogspot.com/">Christine Eats Gluten-Free And Vegan</a><br />
Jeni Treehugger from <a href="http://heathenandvegan.blogspot.com/">Heathen Vegan</a>Amandahttp://www.blogger.com/profile/05254701671612015976noreply@blogger.com4tag:blogger.com,1999:blog-5940007717709250489.post-57217116520541945342011-11-01T16:17:00.001-04:002011-11-01T16:17:57.749-04:00Aaaand the winner is...Random.org has decided that the winner of one pink jar of grape jelly is Number 9: Amberle. Amberle, please send an email to inmyveganlife a t gmail dot com with your address! Congrats! I hope you enjoy the jelly!<br />
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Thank you for all the ideas, everyone! I'm definitely going to try some of them soon!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGinPXdaPjl560hhYDavorAWXouSI8jtfBcOGGRTMWgb8l1-KQUpQm-sQ8atmBQ73BqT7hv2L5kNhSajvEIOXeYEYfcPZ4QwiKapQvXn938wjPQcv6ZRNDzlFL1iIENtbi_UdC2RmV2Imb/s1600/IMG_3738.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGinPXdaPjl560hhYDavorAWXouSI8jtfBcOGGRTMWgb8l1-KQUpQm-sQ8atmBQ73BqT7hv2L5kNhSajvEIOXeYEYfcPZ4QwiKapQvXn938wjPQcv6ZRNDzlFL1iIENtbi_UdC2RmV2Imb/s1600/IMG_3738.JPG" /></a> <br />
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<br />Amandahttp://www.blogger.com/profile/05254701671612015976noreply@blogger.com0tag:blogger.com,1999:blog-5940007717709250489.post-28340669071953144212011-10-31T17:07:00.001-04:002011-12-08T14:13:09.267-05:00Collard Wraps and a Wrap-UpIt's the last day of MoFo! Although I'll be able to breathe a sigh of relief, I've also enjoyed the immense amount of vegan goodness shoved in my face this month. I'll miss it! I've enjoyed reading so many new blogs as well as old favorites. I look forward to continuing to read throughout the year until MoFo 2012! On my own blog, I've been able to blog every day, with the help of a few friends, but I didn't succeed in blogging about greens every day. Oh well!<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMYJzaWpIV0d8GrAOOPJJY27riN4NrqmsfLwZ009abwiUS8OecWAcMtogfRyiDd51x5XkBSVOXsyk2JPspPLAfylH8HLBTCGsc2QHCtWAiV5uA6PLTDCKvPCbpfzHNEZrliTIzPTzKwmb/s1600/roundup.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMYJzaWpIV0d8GrAOOPJJY27riN4NrqmsfLwZ009abwiUS8OecWAcMtogfRyiDd51x5XkBSVOXsyk2JPspPLAfylH8HLBTCGsc2QHCtWAiV5uA6PLTDCKvPCbpfzHNEZrliTIzPTzKwmb/s1600/roundup.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just a little roundup of some of my greens dishes this month! Try the collards soup!</td></tr>
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For my last Vegan MoFo 2011 post, I decided I really needed to go out with a greens dish. I give you "Collard Wraps with Sunflower Seed Spread". <br />
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Sunflower seed spreads are really versatile. A creamy texture is achieved by soaking and blending the seeds. You can add whichever herbs or flavorings you'd like. In this version I've flavored the spread with rich miso, garlic, and parsley. The spread is accompanied by leftover<a href="http://inmyveganlife.blogspot.com/2011/10/yum-yum-yum-lentils-and-rice.html"> majadra</a>, shredded beets, carrots, and red cabbage, and sliced onion and
cucumber.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqySlecSkNeh0Wu4OuTJqJ9M8Px409VziPP2jm8xL57wMpOvrvZCR8slPmdJYIIXzyKF3LAU6nMiXmbhAndW4H6Q-KU2xqwWx34dptDEVQVGvIT7bhehtiH-qrHpT2Pr7jFXC7cIrh0ePr/s1600/IMG_3754.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqySlecSkNeh0Wu4OuTJqJ9M8Px409VziPP2jm8xL57wMpOvrvZCR8slPmdJYIIXzyKF3LAU6nMiXmbhAndW4H6Q-KU2xqwWx34dptDEVQVGvIT7bhehtiH-qrHpT2Pr7jFXC7cIrh0ePr/s1600/IMG_3754.JPG" /></a></div>
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Collard Wraps<br />
Ingredients:<br />
6 collard leaves<br />
sunflower seed spread (recipe below)<br />
shredded or sliced veggies of your choice<br />
prepared rice, quinoa, beans, or lentils of your choice<br />
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Method:<br />
1. Bring a pot large enough to fit a collard leaf to a boil. Blanch each leaf for about 20 seconds. Rinse under cold water. Set aside.<br />
2. Fill the rolls with your fillings. If the leaves are large enough (unlike mine), roll them up like a burrito so that the short ends are folded in before you roll the long side up.<br />
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Sunflower Seed Spread<br />
Ingredients:<br />
1 cup sunflower seeds, soaked in enough water to cover for about 1 hour, save 1/2 cup soaking water<br />
1 tbsp miso<br />
1 tbsp raw tahini<br />
1 small clove garlic<br />
pinch pepper<br />
pinch smoked paprika<br />
several leaves parsley (pulse a few times into it)<br />
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Method:<br />
1. In a food processor, combine the sunflower seeds, 1/2 cup soaking water, miso, tahini, garlic, pepper, and paprika. Process until smooth. Add the parsley and pulse a few times so that the parsley is distributed throughout the mixture, but remains in bits.<br />
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Here are some photos of the wraps I made last time. You'll see the leaves were a little bigger, so I was able to make wraps that retained their contents a little better. Last time I filled the wraps with quinoa, black eyed peas, bell pepper, tomato, parsley, carrots, and the spread.<br />
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Here you'll see the leftover contents of the wraps, as a salad with the wraps in the background!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfBMqLtquSLcLmwCuWCMDZoEv8TInSwdFtpFVgPN72bhfH6yIxo3hNl7s_v5_QHkde2CtbT6Rzql_2CnLrLbEZ88JipJhZZP87DLNR750hxyldrcOE2VvOa8oeRKL2P9KPzagr9h3wAamo/s1600/Collard+Rolls+with+Sunflower+spread+in+background.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfBMqLtquSLcLmwCuWCMDZoEv8TInSwdFtpFVgPN72bhfH6yIxo3hNl7s_v5_QHkde2CtbT6Rzql_2CnLrLbEZ88JipJhZZP87DLNR750hxyldrcOE2VvOa8oeRKL2P9KPzagr9h3wAamo/s1600/Collard+Rolls+with+Sunflower+spread+in+background.JPG" /></a><br />
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Don't forget to <a href="http://inmyveganlife.blogspot.com/2011/10/imvls-first-ever-giveaway.html">enter my giveaway</a> for homemade grape jelly! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgajkXY_SwvDVDP8c9JUPCcExNql2guyNE-V1OQutbAeso3D-QMbEnjBmYCoMvU-_W-s8CyPu6MdPB8rpOfBnHtOipiteAIeHZoyXsQFZIFLwrSJR12QhKBaAyPg-jpfa0IybtSELWZjn5n/s1600/6154818544_a037ab42d4_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgajkXY_SwvDVDP8c9JUPCcExNql2guyNE-V1OQutbAeso3D-QMbEnjBmYCoMvU-_W-s8CyPu6MdPB8rpOfBnHtOipiteAIeHZoyXsQFZIFLwrSJR12QhKBaAyPg-jpfa0IybtSELWZjn5n/s1600/6154818544_a037ab42d4_o.jpg" /></a></div>
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<br /></div>Amandahttp://www.blogger.com/profile/05254701671612015976noreply@blogger.com7tag:blogger.com,1999:blog-5940007717709250489.post-81341670249491371622011-10-30T19:03:00.000-04:002011-11-01T16:25:33.204-04:00IMVL's first ever GIVEAWAY!<i><b>Update: Amberle, you're the winner! Please send me an email with your address to inmyveganlife at gmail d ot com. </b></i><br />
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Friends, I made a big batch of grape jelly for the first time, from grapes I picked from my own yard. I used mostly green grapes along with several bunches of deep purple grapes, which yielded this fantastic pink color. See the original post <a href="http://inmyveganlife.blogspot.com/2011/10/grape-jelly.html">here</a>.<br />
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Up for grabs is a little jar of this delicious pink stuff. I'm not going to lie. There's a lot of sugar, but that's jelly for you. Three simple ingredients: organic grapes, organic cane sugar, and pectin. There was a lot of pulp straining involved, but it was worth it!<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil02ZNHxeM_jT310lPdZOsH03i0QpZqS0uU1X8vFE-dnvBntkhWi_AF2RbaREd0OL7jg9KrRY_Dg7sR2xcaYHNTwBDuKTOdiLWsytUSGrR4IJfjpqqhr-Wf9EV3AcfD_hnSnylTtdcifS_/s1600/IMG_3738.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil02ZNHxeM_jT310lPdZOsH03i0QpZqS0uU1X8vFE-dnvBntkhWi_AF2RbaREd0OL7jg9KrRY_Dg7sR2xcaYHNTwBDuKTOdiLWsytUSGrR4IJfjpqqhr-Wf9EV3AcfD_hnSnylTtdcifS_/s1600/IMG_3738.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grape jelly for you?</td></tr>
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What will you do with this jar of jelly (besides the obvious pb&j sandwiches)? Well, that's up to you. So far, I've enjoyed it best, slathered on a homemade biscuit with Earth Balance, as pictured below. <br />
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To enter the giveaway, just leave a comment below. You earn extra appreciation points if you tell me what you intend to use the jelly for. I'm looking for grape-y inspiration! This giveaway is open to EVERYONE everywhere, but there is only one jar up for grabs. I'm saving the rest as holiday gifts for friends and fam. A random winner will be chosen at 10:00 a.m. PST on Tuesday, November 1.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji4fre_uw0GsU82pCK0AQsTMjHKtvjXkv_jvV8NJkTujVrQVXDn85XRGDxU2cZe5roGwUO4h5G3VgcfnbNCKy5iGQAlPSIGN5l9Do0Pkkh0PMoyydwWXQFU7CgC3rygPyR2l6Zf-zLHMuP/s1600/6154818544_a037ab42d4_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji4fre_uw0GsU82pCK0AQsTMjHKtvjXkv_jvV8NJkTujVrQVXDn85XRGDxU2cZe5roGwUO4h5G3VgcfnbNCKy5iGQAlPSIGN5l9Do0Pkkh0PMoyydwWXQFU7CgC3rygPyR2l6Zf-zLHMuP/s1600/6154818544_a037ab42d4_o.jpg" /></a></div>Amandahttp://www.blogger.com/profile/05254701671612015976noreply@blogger.com19tag:blogger.com,1999:blog-5940007717709250489.post-45218049565311686152011-10-29T15:22:00.001-04:002011-10-29T15:24:31.037-04:00Dovetail Bakery is LoveI love <a href="http://dovetailbakery.blogspot.com/">this place</a>. It's my favorite bakery and on weekends one has the option of the super delicious biscuits and gravy with tempeh bacon. Did I mention Dovetail is one of (at least) three vegan bakeries in Portland? My friend and I stopped by this morning and had a serving each before I drove him to the airport. I didn't have my camera with me. I did, however, get some treats to go, which are photographed below.<br />
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Morgan, from Dovetail was one of the competitors in <a href="http://veganironchef.org/">Vegan Iron Chef</a> earlier this year. And I was excited to hear that a more extensive menu (sandwiches! soups! salads!) will be rolling out of the bakery on NE Alberta St. soon. I hope they stay in that spot <i>forever</i>, as it's really convenient for me :) <br />
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<tr><td class="tr-caption" style="text-align: center;">Oh the soft, moist goodness.</td></tr>
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I usually love Dovetail's scones most of all, but today the lemon poppy seed muffins and cinnamon rolls beckoned to me to take one of each of them home. Matt and I will enjoy them, along with some green tea, while working through a Halloween movie marathon based on some of the recommendations made by Katie from <a href="http://donteatoffthesidewalk.com/">Don't Eat Off the Sidewalk</a>. Have you been following along with her Vegan Dinner and a Horror Movie theme? It's fun!<br />
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I guess we're not really following Katie's dining suggestions, with the beautiful baked goods and all, but her recommendations are really imaginative and some of them sound downright delicious!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4cpYiAT7FJ7O7g3T1apx43hpIBfUej8VDfkkBRG2fldeGysUxzj8er8kYWJIcZmJz-At9n_SC8k7V-NhLK8q9Wbp7AVgKUZSs_kayLhELO2DDXmfoNa0NF59hSq03xrIWtT2NeEgUo7DM/s1600/6154818544_a037ab42d4_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4cpYiAT7FJ7O7g3T1apx43hpIBfUej8VDfkkBRG2fldeGysUxzj8er8kYWJIcZmJz-At9n_SC8k7V-NhLK8q9Wbp7AVgKUZSs_kayLhELO2DDXmfoNa0NF59hSq03xrIWtT2NeEgUo7DM/s1600/6154818544_a037ab42d4_o.jpg" /></a></div>Amandahttp://www.blogger.com/profile/05254701671612015976noreply@blogger.com5tag:blogger.com,1999:blog-5940007717709250489.post-39212414823831670772011-10-29T03:33:00.000-04:002011-10-29T03:35:24.306-04:00Yum Yum Yum Lentils and RiceMajadra is a Middle Eastern dish consisting of lentils, rice, caramelized onions, olive oil, and salt! Simple! I think it's comfort food at its finest. I've posted about this easy and satisfying dish before. I saw<a href="http://everydaydish.tv/recipe/middle-east-majadra"> this episode of Everyday Dish</a> (doesn't Rose seem like the sweetest lady?) a while ago and have made it a few times since, tonight being one of those times. It's great! Perhaps the best thing about eating this dish is that it's an excuse to turn on the oven and heat up your kitchen a little after spending all day trying to fix your furnace to no avail.<br />
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<tr><td class="tr-caption" style="text-align: center;">You should give this a try yourself!</td></tr>
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<br />Amandahttp://www.blogger.com/profile/05254701671612015976noreply@blogger.com4tag:blogger.com,1999:blog-5940007717709250489.post-51358326721717542532011-10-27T20:07:00.001-04:002011-10-27T20:07:37.434-04:00Rabbit Food Cookbook: Lentil SoupI picked up a copy of Rabbit Food Cookbook when I visited Portland three years ago. (I actually got it for a friend, but decided to keep it myself! Shhh.) It's an adorable little book with hand drawn pictures. I love it. <br />
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Being the vegan cookbook collector that I am, I haven't gotten around to trying many recipes. I have, however, tried the lentil soup recipe, which is now my go-to favorite. It's quick and hearty, and as I've discovered, adaptable. Last night I made a half batch, which will provide the two of us with at least two meals a piece. I didn't have potatoes or celery on hand, so I left out the potatoes and used carrot greens in place of the celery. Delish!<br />
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I noticed this little book is making its rounds on the vegan blogosphere. Check out <a href="http://kitteekake.blogspot.com/2011/10/rabbit-food-blog-tour-kickoff.html">Kittee's post at Cake Maker to the Stars</a>, which features the falafel recipe from the book (I'm going to have to make this soon!) and a GIVEAWAY, ending tomorrow morning. Also, be sure to visit the other blogs mentioned in the post to see some of the other recipes from the book.<br />
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I have all these plants, post-mofo, which now include cooking through this little book.<br />
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<br />Amandahttp://www.blogger.com/profile/05254701671612015976noreply@blogger.com5tag:blogger.com,1999:blog-5940007717709250489.post-23193805665770274522011-10-26T23:25:00.000-04:002011-10-27T19:51:05.002-04:00Grape Jelly!Do you remember these grapes from <a href="http://inmyveganlife.blogspot.com/2011/10/grapity-grape-grapes.html">Monday's post</a>? Well, guess what. They're now jelly! This jelly is lighter in color than traditional grape jelly because most of the grapes were green.<br />
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<tr><td class="tr-caption" style="text-align: center;">Take that you grapey beasts!</td></tr>
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Making jelly sure is messy, but I think the time spent making my kitchen sticky was worth it. I now have 22 jars of grape jelly to give as gifts to friends and family. I'm thinking about offering a jar as a giveaway the last day of MoFo. Is that strange? Would people not really be into a homemade jar of grape jelly? Tell me!<br />
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<tr><td class="tr-caption" style="text-align: center;">22 jars of homemade grape jelly!</td></tr>
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Tonight I had my first "real" taste (this excludes what was happening as I was cleaning up the stick jelly-cooking pot!) of the grape jelly on a homemade biscuit with some organic Earth Balance. I base my biscuits off of the recipe found in <a href="http://www.aliciacsimpson.com/books.html">Vegan Comfort Food</a>, but I use canola oil instead of margarine, and just mix the wet ingredients right into the dry. Also, I don't actually measure the anything!<br />
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Oh man! This was <i>really </i>good. I'm thrilled with how the jelly came out and, really, this was the perfect way to enjoy it. Although, I'm thinking about making grape jelly scones this week too.<br />
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UPDATE: <i>I forgot to link to the recipe I used for the jelly. <a href="http://davesgarden.com/guides/articles/view/1629/">Here it is</a>! Also, I'm replacing that horrible nighttime photo with one taken this morning!</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8WvXh1uQMliUY_6yu4xU1DRhbDBIAPSRN1tUah_C8eiA5SwEc0WzKNuPzQ1KYSRW6iXNJW7L2qF2DvlWQCrOMBJCEDJ5iXMX6MOrRac3o0T4N_JK3kHdVnsgBpI_GzSdxSYLEfGqmmgtl/s1600/6154818544_a037ab42d4_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8WvXh1uQMliUY_6yu4xU1DRhbDBIAPSRN1tUah_C8eiA5SwEc0WzKNuPzQ1KYSRW6iXNJW7L2qF2DvlWQCrOMBJCEDJ5iXMX6MOrRac3o0T4N_JK3kHdVnsgBpI_GzSdxSYLEfGqmmgtl/s1600/6154818544_a037ab42d4_o.jpg" /></a></div>Amandahttp://www.blogger.com/profile/05254701671612015976noreply@blogger.com12tag:blogger.com,1999:blog-5940007717709250489.post-38662935468461574212011-10-25T21:28:00.002-04:002011-10-25T21:28:55.851-04:00Lovely Outing with the Lovely CelynDo you know Celyn? She blogs over at <a href="http://misoforbreakfast.blogspot.com/">Miso for Breakfast</a> and during MoFo, she's doing a giveaway EVERY day. She's kind of insane. She's also really sweet and a pleasure to spend time with, so I was thrilled when she invited me to grab lunch at <a href="http://www.greenwok.org/">Green Wok</a>, a vegan Chinese restaurant in SW Portland.<br />
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After lunch we headed to <a href="http://www.barburworldfoods.com/">Barbur World Food</a>s. If you know Celyn's blog, you may have seen<a href="http://misoforbreakfast.blogspot.com/2011/10/in-which-i-visit-barbur-world-foods-and.html"> her tour of the grocery store</a>. It was the baklava that got me!<br />
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Oh man, I filled my basket with some tasty treats like...<br />
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Zaatar pizza! I couldn't resist gobbling up a slice before Matt got
home for dinner. It's pretty simple, just a thin-crust pizza with
zaatar on top, but they make it fresh while you wait. It's crisp and
has all that zaatary goodness, which is a little difficult to describe,
but contains thyme, sesame seeds, sumac, and olive oil. Only $3.50
for the whole thing too! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRxhrDrtD-9x_d0trOJG2GZVnQ7JuRtztdUElGRzsrqjqmcfMgkz9nAte9m3Dq41sxL7LC42piY8W8tyzl3rqJeExmR35Cprnosk0_JfrC6xwKwSE2s24pYzu1u-RvdTHo9gNQKQKqC6k/s1600/IMG_3676.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRxhrDrtD-9x_d0trOJG2GZVnQ7JuRtztdUElGRzsrqjqmcfMgkz9nAte9m3Dq41sxL7LC42piY8W8tyzl3rqJeExmR35Cprnosk0_JfrC6xwKwSE2s24pYzu1u-RvdTHo9gNQKQKqC6k/s1600/IMG_3676.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zataar pizza.</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Want a bite?</td></tr>
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Baklava! I haven't yet sunk my teeth into one, but I am so excited for dessert tonight! I think I grabbed one pistachio-filled and two walnut-filled.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9r36esogKLt3ekkP6v1tThZ-DvctoAXqEmsu6T0nWHcG123DEk4HOZkMBBzEVcMiFDpsBTTedEBCLltNkVLypIINKSw49vCbMpjc58tK1MYiN436h2h97uOO9OqdnFiEGaI-MnK1HTYmd/s1600/IMG_3684.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9r36esogKLt3ekkP6v1tThZ-DvctoAXqEmsu6T0nWHcG123DEk4HOZkMBBzEVcMiFDpsBTTedEBCLltNkVLypIINKSw49vCbMpjc58tK1MYiN436h2h97uOO9OqdnFiEGaI-MnK1HTYmd/s1600/IMG_3684.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One for me, one for Matt, one for good luck!</td></tr>
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Falafel! Baba Ghanouj! Hummus! Barbur World Foods makes the falafel fresh, to order, too. You'll see their house made baba ghanouj, hummus, and tahini dressing on the left. I also picked up some cherry tomatoes and huuuge pita bread. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2UhwfGvGg-DVPklA8w2WIYnKiLQddtKBQvuwib8tVdLw7JeMAMRhoFnoL3YNYagx31V_QnoENs5ZX7acRMfD9zdjsX2Y1KPqWVExbJSQKPzUyaJaKXpz012QxZq5QasmwdbqxkMUGISzW/s1600/IMG_3685.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2UhwfGvGg-DVPklA8w2WIYnKiLQddtKBQvuwib8tVdLw7JeMAMRhoFnoL3YNYagx31V_QnoENs5ZX7acRMfD9zdjsX2Y1KPqWVExbJSQKPzUyaJaKXpz012QxZq5QasmwdbqxkMUGISzW/s1600/IMG_3685.JPG" /></a><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Mxnq6UXsEqGhx2UiFvoZBX_CUdJGZJb-OcbB5VrsgklYyBHmNBmfEUjV5lIWqPpNStFXLdd8alsyUbt4NiMdtKWKqZgqOqFWs060lChJm9glTHRSvU8E0Wo_DmPh4MOspLOwgxsNIkvu/s1600/IMG_3688.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
To that I added fresh kale and collards from the garden, carrots and onion. Look at me, being all "greens theme."<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWtQ2A2upnd5xZlkKVBWkHzenN-sF5q3pNcIkluUCCm17dlFyRUdzgUNz6G2MwmDxyftOwAkY4ACjXb1eMK-Dgzi0fQsAWYNsU2J-woIIPWQHamWreW9wRifb3XQIAEEviOBy1cWB-N2a6/s1600/IMG_3692.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWtQ2A2upnd5xZlkKVBWkHzenN-sF5q3pNcIkluUCCm17dlFyRUdzgUNz6G2MwmDxyftOwAkY4ACjXb1eMK-Dgzi0fQsAWYNsU2J-woIIPWQHamWreW9wRifb3XQIAEEviOBy1cWB-N2a6/s1600/IMG_3692.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A mighty fine sandwich, methinks.</td></tr>
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Lastly, I decided Matt and I would have a mini root beer taste-testing. Plus, Celyn sold me on the rose lemonade. I look forward to trying that tomorrow.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg231LTZrZ_ZSZEKp0wuX5uA2Yr-BAi8P6-curzJ2AbX9aIZoZ2AIOBAPNkVAfb6iLA06z6gPgve5Z-CoNSgexqTlRCwX5Eq2Jk-GYY-N6mKUqrHG027DcHs_zu2FdDhPDSxctoWrJjNM3D/s1600/IMG_3687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg231LTZrZ_ZSZEKp0wuX5uA2Yr-BAi8P6-curzJ2AbX9aIZoZ2AIOBAPNkVAfb6iLA06z6gPgve5Z-CoNSgexqTlRCwX5Eq2Jk-GYY-N6mKUqrHG027DcHs_zu2FdDhPDSxctoWrJjNM3D/s1600/IMG_3687.JPG" /></a></div>
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I had a great time! Thank you for introducing me to a new and great place, Celyn. I enjoyed teaming up to discuss veganism with a curious employee. I hope this person will try some of the great vegan spots in Portland that we suggested. (She started the conversation with us and I could see here wheels a'turnin.) <br />
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Now, Matt and I are going to sit back with our falafel sandwiches and watch some Dexter. Cheers!<br />
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PS- Grape jelly tomorrow. I ran out of time and sunlight today!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0YCFMMTd8v1erlwNa17NjOoFm6fL3IOzUEZPpyYiAaqnatZ8baMRysIauspgmPvxR2P-xx-G349iqZM6OZPUloXsweBDvE0CI_Snvg59gpTPgVsbv8f3SJDFaSj5Xfs9KNKAT81aVi9UG/s1600/6154818544_a037ab42d4_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0YCFMMTd8v1erlwNa17NjOoFm6fL3IOzUEZPpyYiAaqnatZ8baMRysIauspgmPvxR2P-xx-G349iqZM6OZPUloXsweBDvE0CI_Snvg59gpTPgVsbv8f3SJDFaSj5Xfs9KNKAT81aVi9UG/s1600/6154818544_a037ab42d4_o.jpg" /></a></div>Amandahttp://www.blogger.com/profile/05254701671612015976noreply@blogger.com5tag:blogger.com,1999:blog-5940007717709250489.post-77458770477488188162011-10-24T18:59:00.003-04:002011-10-24T18:59:53.938-04:00Grapity Grape GrapesAfter doing yard work for several hours today, I decided I'm not going to go crazy with an intricate meal for dinner tonight, and am instead going to throw together a big salad.<br />
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What was I doing out in the garden you ask? I started off planting some new native plants we picked up over the weekend. Then, looking up for the umpteenth time at the neighbors' horrific grape vines, and being annoyed for the umpteenth time that they do nothing to maintain the, in my opinion, noxious weed, I rolled up my sleeves, got out the ladder and loppers and started hacking away. I wish I had taken a before photo so that you could be appropriately impressed with how dutifully I freed our fence and the other neighbor's holly tree. This shot of our huge yard waste roll cart will have to do!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2z8-Ixct1Pd81DYgm_-utLdWmgb_GhTdC_b0R_61kgUTZ6ZV99j-ew_LyOZUKDDlmjTSa9ot-FMYD1GlwJ4unxUUV3imOXWJHSnZBb5OsLcWHwF0aL7xAxvwZXXGnKdJcQGagUoxWQR1d/s1600/IMG_3669.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2z8-Ixct1Pd81DYgm_-utLdWmgb_GhTdC_b0R_61kgUTZ6ZV99j-ew_LyOZUKDDlmjTSa9ot-FMYD1GlwJ4unxUUV3imOXWJHSnZBb5OsLcWHwF0aL7xAxvwZXXGnKdJcQGagUoxWQR1d/s1600/IMG_3669.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can see the grape vine clump on the other side of the fence, which appears to take up their entire yard!</td></tr>
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Okay, okay, so what does this have to do with VeganMoFo? Grapes! In the process of warring with the neighbors' grapevine, I collected a big box worth of grapes. For now I leave you with a photo of the grapes. Perhaps tomorrow I'll
have the <i>finished product</i>. Can you guess what I'll be making with all
these grapes?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyEIpFU5UDePpxTcYTYoeBC-VmAhyphenhyphenSAA-zsRhmYrcX4NfmnHVjHvHuO081LVb5ik_aRs3bsTqujiQYmo1h1HnIhhZpGxnN1YqEu5vuIoiM_tsoWRuzc1tWjgg5vYzvO5RNi1VjbWqqP13p/s1600/IMG_3667.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyEIpFU5UDePpxTcYTYoeBC-VmAhyphenhyphenSAA-zsRhmYrcX4NfmnHVjHvHuO081LVb5ik_aRs3bsTqujiQYmo1h1HnIhhZpGxnN1YqEu5vuIoiM_tsoWRuzc1tWjgg5vYzvO5RNi1VjbWqqP13p/s1600/IMG_3667.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Why yes, very fresh. Interestingly, both varieties taste the same!</td></tr>
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It was a beautifully crisp and sunny fall day today, so I was happy to be outside, even when picking through the uneven ground and leaf litter below me to find every last scrap of grape. Did you know grapes (and raisins!) are extremely toxic to dogs? Our dogs don't. I'm hoping I didn't miss any grapes out there!<br />
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<br />Amandahttp://www.blogger.com/profile/05254701671612015976noreply@blogger.com7tag:blogger.com,1999:blog-5940007717709250489.post-29803232165838739682011-10-24T00:10:00.000-04:002011-10-24T00:10:05.576-04:00Not every recipe is a winnerI set out to make a really delicious "greens themed" red chard quiche, homemade crust and everything. I threw in a bunch of stuff I thought would make a magnificent dish (tofu, soaked cashews, miso, mustard, tamari, tarragon, red pepper flakes, daiya, nooch, chard, onion...) and really couldn't eat more than one slice. It was too rich, too salty, too soft, just too much. I liked the crust (I used <a href="http://www.juliehasson.com/">Julie's</a> recipe from <a href="http://www.juliehasson.com/vegan-diner/">Vegan Diner</a>), but wish I had twice as much.<br />
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I think I went wrong with the cashews, miso, and tamari. Maybe I even put in too much nooch. I think I'll leave quiches up to the professionals and stick to following tried-and-true recipes in the future.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaDw-wMoIx4SF-VZCQlS6yQ5BC3VW8qjR1rfbGhPYaa_5TKCMduX9v61sZ04xSabTqFQpXJ3D07oj7lJocFJW448g1crFpZZ_l69SK0XQoL3L5D7TMRt0998xWCpfubRo1SQ3ogrExx50e/s1600/IMG_3659.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaDw-wMoIx4SF-VZCQlS6yQ5BC3VW8qjR1rfbGhPYaa_5TKCMduX9v61sZ04xSabTqFQpXJ3D07oj7lJocFJW448g1crFpZZ_l69SK0XQoL3L5D7TMRt0998xWCpfubRo1SQ3ogrExx50e/s1600/IMG_3659.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I couldn't even make it look delicious. I think the hot sauce made it worse!</td></tr>
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Matt, on the other hand said it was good. Lucky him- he gets to take the rest for lunch this week!<br />
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Quiche fail.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4OVzs0FxDP2oSHV2DwkOqAfH-OM6IeEmMwhjIkjjwGp4TbQGMMFOzM24wWWeimQo8-1zLLBdrCREOxBSOWzbKGnanwCPIHRXAt4AKBzTxzmuV1tTCWI8IDKWz-XfpGxinrZwXhs91iiwO/s1600/6154818544_a037ab42d4_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4OVzs0FxDP2oSHV2DwkOqAfH-OM6IeEmMwhjIkjjwGp4TbQGMMFOzM24wWWeimQo8-1zLLBdrCREOxBSOWzbKGnanwCPIHRXAt4AKBzTxzmuV1tTCWI8IDKWz-XfpGxinrZwXhs91iiwO/s1600/6154818544_a037ab42d4_o.jpg" /></a></div>Amandahttp://www.blogger.com/profile/05254701671612015976noreply@blogger.com8tag:blogger.com,1999:blog-5940007717709250489.post-275621001521517902011-10-22T22:26:00.001-04:002011-10-22T22:43:08.100-04:00A Trip to the Food Co-opI'm a lucky duck to be living in Portland for many reasons, not least of which is being able to choose between four grocery co-ops in the city. Naturally, Matt and I joined one closest to us, and close it is- just a 10 minute bike ride. Since moving to Portland and finding myself with some time on my hands (I'm unemployed), I decided to become a working member at <a href="http://www.albertagrocery.coop/">Alberta Co-op</a>. Every week you'll find me working in the bulk herb section, which allows me a greater discount at the register and when placing special orders.<br />
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Today was Member Appreciation Day, in which owners get 15% off everything, so Matt and I took the opportunity to stock up. While I was there, I decided to snap a few photos to give you a tour of our local food supplier!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMyadFTdn1cB-zvVZiP7SDyMe581YvNL-4H5d63bcjHE53k0K99r8TJ5Ex_J-wGd-zQBbdnkSPv2cq_QIedEvwkJynS5iWRqIirK7_3nDiPznP538SHMEj8m4QbNx_GUqKx9rQaFoTjyjx/s1600/IMG_3634-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMyadFTdn1cB-zvVZiP7SDyMe581YvNL-4H5d63bcjHE53k0K99r8TJ5Ex_J-wGd-zQBbdnkSPv2cq_QIedEvwkJynS5iWRqIirK7_3nDiPznP538SHMEj8m4QbNx_GUqKx9rQaFoTjyjx/s1600/IMG_3634-1.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My favorite parts of co-ops are the bulk sections. This one contains lots of things like cereals, beans, nuts, sugars, flours, chocolate chips (3 kinds!), dried fruit, grains, and flax seeds. </td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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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/AVvXsEgebusVQL3YGxjsF_ZNgS6QBWeXJk-waEwcoPHHT2a5pG9dQpuKce4KSIjB-rMKCQxZdTfHUjtxdrMCogxvAKrQaELIxIA1sJYSr7NYsxHFELANc3OiKzM72ESeSEx9F8iCETrulrk0yAvw/s1600/IMG_3637-1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgebusVQL3YGxjsF_ZNgS6QBWeXJk-waEwcoPHHT2a5pG9dQpuKce4KSIjB-rMKCQxZdTfHUjtxdrMCogxvAKrQaELIxIA1sJYSr7NYsxHFELANc3OiKzM72ESeSEx9F8iCETrulrk0yAvw/s1600/IMG_3637-1.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Alberta Co-op sells fair trade products when available, which is really super in my opinion!</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn4RBsI2kxP8Cvh-mUwwkq1a0O_hoo0FPViKqP8RYBLws6jrFPeJdAGIZb-n0Ax7RtUpUcgND5VuM1YBtntoajhtlAv1zLOaPxisvsr52DPOTZMjGiHBIOl-2mp1VVkTyYA_gs5k4zbJB3/s1600/IMG_3635-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn4RBsI2kxP8Cvh-mUwwkq1a0O_hoo0FPViKqP8RYBLws6jrFPeJdAGIZb-n0Ax7RtUpUcgND5VuM1YBtntoajhtlAv1zLOaPxisvsr52DPOTZMjGiHBIOl-2mp1VVkTyYA_gs5k4zbJB3/s1600/IMG_3635-1.JPG" style="cursor: move;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In this bulk section you'll find items like maple syrup, wheat-free tamari, vanilla extract, agave, and vinegars. Just bring along your preferred vessel and fill 'er up.</td></tr>
</tbody></table>
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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/AVvXsEi-U5Qaul0kBqmihTnj9_ffzLB9uug5KcB4FQVvg4QEOpluruaLHXBXMIdJEYI0cbilqGnskfY3zimEzMo4r7VUfeb8n4-PxznGqw_KXF2pAFUoMlRp3ETYuz_p81O2tpPMPNO_E59Icj8s/s1600/IMG_3638-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-U5Qaul0kBqmihTnj9_ffzLB9uug5KcB4FQVvg4QEOpluruaLHXBXMIdJEYI0cbilqGnskfY3zimEzMo4r7VUfeb8n4-PxznGqw_KXF2pAFUoMlRp3ETYuz_p81O2tpPMPNO_E59Icj8s/s1600/IMG_3638-1.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And here you have things like arrowroot powder, baking soda, and dry soy milk powder.</td></tr>
</tbody></table>
<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/AVvXsEgrb03vGYgVg3inP5rQOpOydmog4DapzsMvYhC0AocSYvaQnaWERfPDOxTubsEKVUm8LVfEaOoOFgImTnrdDzU3IEgWMAahwx4WELQZNWLrotgFz5oUjGasQuMYzVrkPGe3VDX38jLu6npe/s1600/IMG_3636-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrb03vGYgVg3inP5rQOpOydmog4DapzsMvYhC0AocSYvaQnaWERfPDOxTubsEKVUm8LVfEaOoOFgImTnrdDzU3IEgWMAahwx4WELQZNWLrotgFz5oUjGasQuMYzVrkPGe3VDX38jLu6npe/s1600/IMG_3636-1.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here's my section! I couldn't get a good shot of it due to the large crowd in the store, but you can imagine how the herbs extend around the other side of this compartment. The neat part: this unit actually has these huge drawers that pull out to reveal storage space for the back stock. Pretty sweet.</td></tr>
</tbody></table>
<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/AVvXsEhds-0S938gOnKYUfDeUD4yrNQ-bEapBmp0y-kiQ7xrlhFIz2qYhRC_fXQyGwlu3HLUvJHCj8xAIcNpb8nxlYXGOqzkiJPDB2vshZ_rriWB_IP6FPN8nyhbSqM132OirUpgp4_IKA8UygrY/s1600/IMG_3639-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhds-0S938gOnKYUfDeUD4yrNQ-bEapBmp0y-kiQ7xrlhFIz2qYhRC_fXQyGwlu3HLUvJHCj8xAIcNpb8nxlYXGOqzkiJPDB2vshZ_rriWB_IP6FPN8nyhbSqM132OirUpgp4_IKA8UygrY/s1600/IMG_3639-1.JPG" style="cursor: move;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the tea section. The different color labels coordinate with the different classifications of tea. Green=green, etc.</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9EcytFFSM69kCnx253wQldtZQA6QNttBPqjexXvA0tswa9cMzCxt48guOGZ8VORJ6XjgsO0BWwp8GHdXJSeXhSSHW6mkaLGLxZqMO3BIViYE6crYPVuDlIFlV6NAUj-Zvo2jACDVfnHQC/s1600/IMG_3640-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9EcytFFSM69kCnx253wQldtZQA6QNttBPqjexXvA0tswa9cMzCxt48guOGZ8VORJ6XjgsO0BWwp8GHdXJSeXhSSHW6mkaLGLxZqMO3BIViYE6crYPVuDlIFlV6NAUj-Zvo2jACDVfnHQC/s1600/IMG_3640-1.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I think the produce section at Alberta is also top-notch. The employees do a really great job in keeping everything fresh and beautiful. There's Matt perusing the selection, deciding on dinner.</td></tr>
</tbody></table>
<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/AVvXsEhP9Cdca1tRi0oXbsgoc5uK2-dzGV3RI5XIKmwBg7viTinDg4BNlGrpd-eEk53YDjlEk0-iX6HRpL0hELEH25vYMC2yUUDw9kqKQEQJ25XfER5OChrSg7Tsaa9yISSRVpNjz2VnhtHmKpd5/s1600/IMG_3641-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP9Cdca1tRi0oXbsgoc5uK2-dzGV3RI5XIKmwBg7viTinDg4BNlGrpd-eEk53YDjlEk0-iX6HRpL0hELEH25vYMC2yUUDw9kqKQEQJ25XfER5OChrSg7Tsaa9yISSRVpNjz2VnhtHmKpd5/s1600/IMG_3641-1.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another bulk section. Here you'll see such items as Daiya, Tofutti Cream Cheese, Earth Balance, Vegenaise, and seitan.</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUdgvSLhltp8fjdqPUCW2L8hsYUUmNyOEivgzOP_swRgJUuPKKJBTpHTKdS2f_bNKcalxHHhro3kEOtBRrXAUE4vcgtKmIACG4_9b7lJPT66QfAZumMDRp46eyqPor1w9fLyan0b9sHM_D/s1600/IMG_3642-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUdgvSLhltp8fjdqPUCW2L8hsYUUmNyOEivgzOP_swRgJUuPKKJBTpHTKdS2f_bNKcalxHHhro3kEOtBRrXAUE4vcgtKmIACG4_9b7lJPT66QfAZumMDRp46eyqPor1w9fLyan0b9sHM_D/s1600/IMG_3642-1.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sometimes the nice people at Alberta Co-op leave food samples for customers to try. Here we have kiwi berries and apples.</td></tr>
</tbody></table>
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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/AVvXsEjZvfUOl-KLCV_cnYGFU03-_3UnVvCktU41KxFGRGMMElD0vggdjYZwy9l-oSO6BfAWYHQumDbz_GLsF3VYEEj6d3PerijjSRgoOwyoF9JJJW_Jn90q4l0C7ongIlfZPWgkhCmHQ1fRdJsg/s1600/IMG_3643-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZvfUOl-KLCV_cnYGFU03-_3UnVvCktU41KxFGRGMMElD0vggdjYZwy9l-oSO6BfAWYHQumDbz_GLsF3VYEEj6d3PerijjSRgoOwyoF9JJJW_Jn90q4l0C7ongIlfZPWgkhCmHQ1fRdJsg/s1600/IMG_3643-1.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bulk kombucha- if that's your thing. I tried the white rose flavor and really liked it.</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNUh-A9xy3sgCyW2sI23FfmBm53lj4D7G5Rz675A80T-EePS9rMxjyG7Jj1Q2PCur2NdsDYr3CkqMp1CfA59u24nYqflYh4tf0hK56_cQKKsjGD6nVOfg323Ex4Mnoh_qUsQR1Pp48-2Gz/s1600/IMG_3647-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNUh-A9xy3sgCyW2sI23FfmBm53lj4D7G5Rz675A80T-EePS9rMxjyG7Jj1Q2PCur2NdsDYr3CkqMp1CfA59u24nYqflYh4tf0hK56_cQKKsjGD6nVOfg323Ex4Mnoh_qUsQR1Pp48-2Gz/s1600/IMG_3647-1.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I haven't included all the bulk sections (like shampoo,soap, lotion, nut butters, tofu/tempeh, miso, etc.), but here's a shot of the bulk dish/laundry detergent. Pretty snazzy.</td></tr>
</tbody></table>
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As I said, I'm pretty lucky to shop at such a great place. Do you have a coop near you? <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0InLHrHrg3i13wZLIbpUfYvVTWmcXZpSzyd_5xnTB1pYngOU6zPQJWYAG-OiNOs4yw2Cpuu5vr8L40nbJR6D6hrtn9PmQ1cP8GG31DTz0uiaAX5jASn5QaPbu6WcWl5pfgf_deojXs_FP/s1600/6154818544_a037ab42d4_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0InLHrHrg3i13wZLIbpUfYvVTWmcXZpSzyd_5xnTB1pYngOU6zPQJWYAG-OiNOs4yw2Cpuu5vr8L40nbJR6D6hrtn9PmQ1cP8GG31DTz0uiaAX5jASn5QaPbu6WcWl5pfgf_deojXs_FP/s1600/6154818544_a037ab42d4_o.jpg" /></a></div>
<br />Amandahttp://www.blogger.com/profile/05254701671612015976noreply@blogger.com8tag:blogger.com,1999:blog-5940007717709250489.post-80723852120238927502011-10-22T02:57:00.000-04:002011-10-22T02:57:03.893-04:00Tom's Pickled Green TomatoesI'm a bad MoFoer. Here I am, posting at 11:55 p.m. and not even on topic. Again, I give you the pitiful "oh, but at least it's a 'green thing' if not a greens dish."<br />
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My dad's girfriend's father has been making pickled green tomatoes for years, which I've had the pleasure of enjoying on several occasions. With Matt's and my first garden producing bounty of green tomatoes, I decided to use his recipe and make a few jars myself. Even following his directions (mostly), my tomatoes didn't come out exactly the same. It may very well have been the varieties we grew, which I wasn't the biggest fan of. You live and learn, as my father-in-law says.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8oYKjE9RmbSttPmKtcCVhrLIfALUnKhpzkK9XIcwKfKytEoROSG7nKuLrD1g1IPvjDHnJVcKjE0LMNIUeFwXwM8rWCoImMg6CNy39pzSYy9jKLywadUmyu8-1dEqDjxSdipZaDbVkDY3Y/s1600/IMG_3279.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8oYKjE9RmbSttPmKtcCVhrLIfALUnKhpzkK9XIcwKfKytEoROSG7nKuLrD1g1IPvjDHnJVcKjE0LMNIUeFwXwM8rWCoImMg6CNy39pzSYy9jKLywadUmyu8-1dEqDjxSdipZaDbVkDY3Y/s1600/IMG_3279.JPG" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGl85K0AT1zSoBzouGPrbewDXB2xxr0HhP-v8KnnVCTTp6YL5G5DsS18iLzBW5B5fUBKJVM6cLLqLlJOVBo0KLJn-nGfTe_IRiya9XAx7P-8I2hCrMG6LxkMnWsId8akjxXemO8cOkaubk/s1600/IMG_3281.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGl85K0AT1zSoBzouGPrbewDXB2xxr0HhP-v8KnnVCTTp6YL5G5DsS18iLzBW5B5fUBKJVM6cLLqLlJOVBo0KLJn-nGfTe_IRiya9XAx7P-8I2hCrMG6LxkMnWsId8akjxXemO8cOkaubk/s1600/IMG_3281.JPG" /></a><br />
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Next year I'd like to further explore the pickling universe as I have tried and loved <i>many</i> pickled things. Among my favorites are<a href="http://www.talkotexas.com/products.html"> these okra pickles</a>, which is funny because I ordinarily don't like okra. What is your preferred pickled treat?<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIja-PZETjsavkkSFwO3gpEXw-y9NIb_7FtFtP2e0DZ3hos7V-JUd74m7lqgNJcvU1ax7IsTHvjnDBlSz0NIeh7mF7jSrE2MZKV70PUjxrUu7OAPLOfcV7m-3-aPuYeZNdG0Z7kCei3M_g/s1600/6154818544_a037ab42d4_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIja-PZETjsavkkSFwO3gpEXw-y9NIb_7FtFtP2e0DZ3hos7V-JUd74m7lqgNJcvU1ax7IsTHvjnDBlSz0NIeh7mF7jSrE2MZKV70PUjxrUu7OAPLOfcV7m-3-aPuYeZNdG0Z7kCei3M_g/s1600/6154818544_a037ab42d4_o.jpg" /></a></div>Amandahttp://www.blogger.com/profile/05254701671612015976noreply@blogger.com4tag:blogger.com,1999:blog-5940007717709250489.post-28448957619388852822011-10-21T01:25:00.000-04:002011-10-21T01:25:30.903-04:00Easy Peasy Split Pea Kale SoupEver since Fanny from<a href="http://northernveg.blogspot.com/"> Cooking Vegan Food Up North</a> visited and prepared a Swedish dinner for us, I've been making variations of this split pea soup. Adding a swirl of yellow mustard to a soup was a new thing for me, but I love it!<br />
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The beauty of a split pea soup is that it comes together quickly and doesn't require pre-soaking the peas. This, and the fact that I always have yellow split peas on hand, are probably the reasons that I make this dish <i>a lot</i>. Oh and it's tasty, filling, and healthy! This time I added diced bell pepper, shredded carrot, and Red Russian kale.<br />
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<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLWe5DU8mFLfKGFS-GvtyPQfpx9-uNiFbS9LlynuDeyPKxljZeqn5XMEsbhcBz7g9Y1XCLTbuK6-O0RNKJenKG6eVHotdIWSrzVOEtRB_F8jSQ233bwqK4GbTpjlgAkSkzjbijaEiHNZUm/s1600/IMG_3612.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLWe5DU8mFLfKGFS-GvtyPQfpx9-uNiFbS9LlynuDeyPKxljZeqn5XMEsbhcBz7g9Y1XCLTbuK6-O0RNKJenKG6eVHotdIWSrzVOEtRB_F8jSQ233bwqK4GbTpjlgAkSkzjbijaEiHNZUm/s1600/IMG_3612.JPG" /></a></div>
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Ingredients:<br />
1 tbsp olive oil<br />
2 cups yellow split peas<br />
1 red bell pepper, diced<br />
2 shallots, diced (or a small onion)<br />
2 sprigs of thyme, stems discarded<br />
7 cups vegetable broth<br />
2 carrots, shredded<br />
several handfuls of kale, chopped<br />
yellow mustard<br />
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Method:<br />
1. In a soup pot, saute dried split peas in olive oil for a 5-10 minutes on medium heat, stirring occasionally. Add the bell pepper, shallots, and thyme, and saute for another 5-10 minutes.<br />
2. Add the vegetable broth and stir. Cover pot and simmer 20-30 minutes until the peas are soft. In the last 5 minutes, add the shredded carrot and stir.<br />
3. Turn off heat. Add kale to the pot, cover, and let steam for 5 minutes.<br />
4. Top with a swirl of yellow mustard! <br />
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<br />Amandahttp://www.blogger.com/profile/05254701671612015976noreply@blogger.com10tag:blogger.com,1999:blog-5940007717709250489.post-64205716412405989252011-10-19T20:09:00.003-04:002011-10-19T20:09:54.528-04:00Kale SkordaliaWhen I saw the recipe for Green Skordalia in my <a href="http://www.moosewoodcooks.com/products-page/cookbooks/moosewood-restaurant-celebrates/">Moosewood Restaurant Celebrate</a>s book, I decided it would be perfect to try during MoFo. According to the cookbook, Skordalia (also called Skorthalia) is a "pungent Mediterranean garlic paste" which is enjoyed on toast, whisked into soup, dolloped on veggies, or served as a dip. Usually white with bits of herbs in the mix, this Skordalia is green due to the kale.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicNRPnzih7HDmHG1-HcpEDFK54QoN61YojpGViPFYvjV_2YREi3B-tw_QjaWyD9b2oZDaMkdiiWBIgoC5V-_m5R1QUnVgu2PEaCEEAh1cdTIaiBaGMAZqA2Ea3tkJl_q-Jn4TvtDXqzc7K/s1600/IMG_3618.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicNRPnzih7HDmHG1-HcpEDFK54QoN61YojpGViPFYvjV_2YREi3B-tw_QjaWyD9b2oZDaMkdiiWBIgoC5V-_m5R1QUnVgu2PEaCEEAh1cdTIaiBaGMAZqA2Ea3tkJl_q-Jn4TvtDXqzc7K/s1600/IMG_3618.JPG" /></a><br />
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The recipe was pretty quick and simple. Basically throwing the ingredients into a food processor. It was definitely GARLICKY with the recipe calling for 6-8 cloves of the raw stuff. I was slightly off put by the slimy texture, which I assume came from the kale. Still, it was tasty and I now have a ton left over. I think I might turn the leftovers into soup. By the way, I replaced the yogurt in the recipe with a blended cashew sour cream.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjze1WekOvURXAzg2b-5HlCwNFnas39zFqWBQzrt17osltYyF09j5Pgwvlc2XfpiFy5P83g4_z-TIFdnG8qZokt1z_3bN4-gZPz3s0o35M-Xq9TBtFrJZ9dEr3IolFtlwUlOLO9U9kSE2w4/s1600/6154818544_a037ab42d4_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjze1WekOvURXAzg2b-5HlCwNFnas39zFqWBQzrt17osltYyF09j5Pgwvlc2XfpiFy5P83g4_z-TIFdnG8qZokt1z_3bN4-gZPz3s0o35M-Xq9TBtFrJZ9dEr3IolFtlwUlOLO9U9kSE2w4/s1600/6154818544_a037ab42d4_o.jpg" /></a></div>Amandahttp://www.blogger.com/profile/05254701671612015976noreply@blogger.com2tag:blogger.com,1999:blog-5940007717709250489.post-67680827310304609512011-10-18T20:07:00.000-04:002011-10-18T20:07:23.342-04:00Pink Drink!Veggies and fruits really contain the most amazing colors, and it's always exciting to see this vibrancy in fresh juice. Today I pushed Red Russian kale, two Honeycrisp apples and half a lemon through my juicer and got this pretty pink drink. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQIxUHGuWYVbKvnICkvuG_Cr4P6H9g45ba9iPxVA62dpkfJkPDZcGQI04km8hFkbKBa5lXII7UGI08MCFzOeV_BOQCSg5WJUHnXfNBLdjl-Y7gwMqS4Jr02wruADkS8GxyDzcK7dGd6dYO/s1600/IMG_3603.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQIxUHGuWYVbKvnICkvuG_Cr4P6H9g45ba9iPxVA62dpkfJkPDZcGQI04km8hFkbKBa5lXII7UGI08MCFzOeV_BOQCSg5WJUHnXfNBLdjl-Y7gwMqS4Jr02wruADkS8GxyDzcK7dGd6dYO/s1600/IMG_3603.JPG" /></a></div>
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A patient person would have waited until all the foam floated to the top before pouring the juice into the glass! Next time I'd like to try it with Granny Smith apples, a green variety
of kale, lemon, and a bit of ginger for a vibrant green, gingery drink.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBg8_rKiDUxKMQ27yMyhd2B-6AhQwi1Kw2xJtJtNtQ7GokHZpAg637K0EJwNr_uR6kJ_pZIaSCEMPbhiikg817RdQKdrMTSndd6bT_ejBslojDxzwn-p0UN2_jxST_JT28BAGkK_KXS5m/s1600/IMG_3596.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBg8_rKiDUxKMQ27yMyhd2B-6AhQwi1Kw2xJtJtNtQ7GokHZpAg637K0EJwNr_uR6kJ_pZIaSCEMPbhiikg817RdQKdrMTSndd6bT_ejBslojDxzwn-p0UN2_jxST_JT28BAGkK_KXS5m/s1600/IMG_3596.JPG" /></a></div>
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<br />Amandahttp://www.blogger.com/profile/05254701671612015976noreply@blogger.com9tag:blogger.com,1999:blog-5940007717709250489.post-40433455804171208892011-10-17T21:59:00.000-04:002011-10-17T21:59:46.770-04:00The Best Mung DalI haven't actually tried every mung dal out there, but I'm willing to bet I'd still rank this one pretty high if I had. I first saw this recipe on the <a href="http://www.theppk.com/">Post Punk Kitchen</a> forum and decided to give it a try since I had all the ingredients on hand. Since that night several months ago, I've been in mung dal heaven.<br />
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This recipe is simple and really, really satisfying. You can adjust the spiciness level to your preferences, and add a good squeeze of lemon juice and cilantro for a fresh, flavorful taste. I can't tell you how much I love this dish! And so, even though it doesn't contain greens (rather, it contains green things), I'll introduce to you <a href="http://www.7spice.net/recipe-index/daal-lentils-kadhi/moong-mung-dal/">Mung Dal</a> from Sonia at the <a href="http://www.7spice.net/">Seven Spice blog</a>.<br />
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<tr><td class="tr-caption" style="text-align: center;">I salivate just looking at this photo.</td></tr>
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I don't have a pressure cooker, so when I make this soup, I soak the mung beans for 2-8 hours and then cook them until the texture indicated in the recipe. <br />
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Sorry for taking another break from my greens theme. I just got home after traveling ALL day and decided to use a backup recipe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg82PIlcvpGfPzvT_kKpK_z7Ruvys5qMkUUoZMVZfb2hyDoGq3TZxNVorighMkxUpk52d7dV1pVtAM_yYqzyLuBh2rIbywHt6Aha-X2Ydyujwv4A8nRR-syb3ME2agwBGRCFHNOYLOlQmRm/s1600/6154818544_a037ab42d4_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg82PIlcvpGfPzvT_kKpK_z7Ruvys5qMkUUoZMVZfb2hyDoGq3TZxNVorighMkxUpk52d7dV1pVtAM_yYqzyLuBh2rIbywHt6Aha-X2Ydyujwv4A8nRR-syb3ME2agwBGRCFHNOYLOlQmRm/s1600/6154818544_a037ab42d4_o.jpg" /></a></div>Amandahttp://www.blogger.com/profile/05254701671612015976noreply@blogger.com7tag:blogger.com,1999:blog-5940007717709250489.post-85742594161242992492011-10-16T22:44:00.011-04:002011-10-16T23:37:55.823-04:00Lasagna with Spinach, Mushrooms, and Butternut Squash - RAW<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" 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name="Bibliography"> <w:lsdexception locked="false" priority="39" qformat="true" name="TOC Heading"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Calibri","sans-serif"; mso-bidi-font-family:"Times New Roman";} </style> <![endif]-->Hi all! <p class="MsoNormal">Amanda has asked me to post on her blog while she is out of town at her grandma’s birthday party. I am friends with the Supreme Master and Lady Beth (see their posts below) but unlike them, Amanda does not have a nickname for me and has mentioned me on her blog by my real name, Carly. Amanda and I have been friends for about five years, when we became roommates through veggieroommates.com (yes, you heard me right! Alas, this website sadly no longer exists). We were roommates for the last two years of Amanda’s college days and my first two years of grad school in Florida. I stayed in Florida to finish my degree and work for The Nature Conservancy. Surprisingly, I then got a job with a conservation non-profit in Portland and ended up moving to the same town that Amanda currently lives in. Small world!</p> <p class="MsoNormal">I have been a vegetarian since I was 12 (if you are counting that means I have been veg for 19 years!). I grew up in a meat and potatoes family in central Wisconsin, which means being vegetarian was not easy! The only green vegetable my family ate at the time was iceberg lettuce. I am not exaggerating. I have slowly been adding greens into my diet as I have found that I remarkably don’t dislike them, despite what others in my family may prefer. In fact, I LOVE them! This has rubbed off on my family as they have actually started to eat romaine lettuce, spinach and….broccoli! I am hoping to get them to start eating kale and collard greens soon but that might be an uphill battle. </p> <p class="MsoNormal">Anyways, on to the food. I love experimenting with RAW foods so I thought I would give it a try for Amanda’s blog. This recipe does take some preparation but not as much as most RAW recipes. You will need a mandoline and either a food processor or high speed blender (like a Vitamex). You will *not* need a dehydrator (whew!). I used cremini mushrooms here because I work for a non-profit and can’t afford the wild variety. But if you are able, a combo of oyster, shitake, and cremini would probably be lovely!</p> <p class="MsoNormal">This Recipe has been adapted from Matthew Kenney’s Everyday Raw Express</p> <p class="MsoNormal"><b>Lasagna with Spinach, Mushrooms, and Butternut Squash - RAW</b><br /><br />1 very small Butternut Squash</p> <p class="MsoNormal"><b style="mso-bidi-font-weight:normal">Cashew Cream</b><br />2 cups cashews, soaked for 2 hours<br />2 Tablespoons fresh lemon juice<br />3 ½ Tablespoons nutritional yeast<br />2 Tablespoons olive oil<br />3 Tablespoons water<br />1 teaspoon sea salt<br />1 teaspoon black pepper</p> <p class="MsoNormal"><b style="mso-bidi-font-weight:normal">Spinach<br /></b>2 cups baby spinach</p> <p class="MsoNormal"><b style="mso-bidi-font-weight:normal">Mushrooms</b><br />1 cup cremini mushrooms<br />1.5 Tablespoons olive oil<br />1 Tablespoon lemon juice<br />1 Tablespoon nama shoyu<br />1/2 Tablespoon parsley<br />1/2 teaspoon thyme<br />1/2 teaspoon oregano<br /><br /><br />Peel the butternut squash, cut in quarters and remove seeds. Using a mandoline, cut the squash into thin slices. Each slice should be at least 3 inches long. Toss with a bunch of olive oil and salt. Soak for 30 min or more. Rinse and drain before using.<br /><br />For the cashew cream, soak the cashews for about two hours. Drain the water (do not use it!) and rinse the cashews. Pulse cashews, lemon juice, nutritional yeast, olive oil, water, salt and pepper in a food processor or high speed blender until smooth and fluffy.<br /><br />Chop mushrooms very finely. Toss mushrooms with all ingredients and allow to marinate for 30 min or more.</p> <p class="MsoNormal">Wash and chop spinach.<br /><br />Layer squash, cashew cream, spinach, and mushrooms. Repeat. Garnish with more oregano and thyme. Drizzle with olive oil, salt, pepper, if desired.</p>Carlyhttp://www.blogger.com/profile/17443407652575452034noreply@blogger.com7