tag:blogger.com,1999:blog-41720723675719113042024-03-21T12:16:22.581-07:00radical eatsVegan home cookingStaci Davishttp://www.blogger.com/profile/09968682645296425156noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-4172072367571911304.post-58335499622922835752011-03-17T22:52:00.000-07:002011-03-17T23:45:41.448-07:00Butternut Squash lasagna<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7oPuvGUaPM7oPiO5EUcWPTWHAwWK0Z9VwbJzZ6UNz_5iIY6fbwHFVHabH840qEfp3HajxA7nnlxb1EcNReJ-8c4lOkgMaRMrisBiJM1l4a4PKN5mYzRYhUm9k4vd1hvdoJSyeLc199Gk/s1600/butternut+lasagna+web.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="199" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7oPuvGUaPM7oPiO5EUcWPTWHAwWK0Z9VwbJzZ6UNz_5iIY6fbwHFVHabH840qEfp3HajxA7nnlxb1EcNReJ-8c4lOkgMaRMrisBiJM1l4a4PKN5mYzRYhUm9k4vd1hvdoJSyeLc199Gk/s320/butternut+lasagna+web.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh3vnruqqQ9Qi5TJrBeHEkPYrzD2TTxfGNxiEnEkCEStHHO54DzCwPUmY5qLlW6cpbWvUoul9B1_9KV3GprJjKtiCnPemBOg6EWjlF1IQpCi7BxIpdHMVCwBeLqeCmwcErBgUT9SHnhdQ/s1600/Butternut+in+Green+Chaffer.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh3vnruqqQ9Qi5TJrBeHEkPYrzD2TTxfGNxiEnEkCEStHHO54DzCwPUmY5qLlW6cpbWvUoul9B1_9KV3GprJjKtiCnPemBOg6EWjlF1IQpCi7BxIpdHMVCwBeLqeCmwcErBgUT9SHnhdQ/s320/Butternut+in+Green+Chaffer.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Each piece should have a tomato and piece of fried sage.</div>Staci Davishttp://www.blogger.com/profile/09968682645296425156noreply@blogger.com1tag:blogger.com,1999:blog-4172072367571911304.post-63864753117320196392011-03-17T22:48:00.000-07:002011-03-17T22:48:14.200-07:00Black Irish White Bean Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr3KRumWKDkfAWPtcVJvgAuB47VdcrCamc6ssy7r9h2I_aaz9x_zSpfQ08P_Czin6IpaXWRFlmlXMfXVeLJFvx1lHzMqj5ndMV3xTYJtVNJtNqG4RjtRae9u9Jmo_EIcfDJIU6NPrRDzY/s1600/Black+Irish+White+Bean+Soup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr3KRumWKDkfAWPtcVJvgAuB47VdcrCamc6ssy7r9h2I_aaz9x_zSpfQ08P_Czin6IpaXWRFlmlXMfXVeLJFvx1lHzMqj5ndMV3xTYJtVNJtNqG4RjtRae9u9Jmo_EIcfDJIU6NPrRDzY/s320/Black+Irish+White+Bean+Soup.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Onion, Carrot, Celery, Navy Beans, Good Homemade Stock, Potatoes, Kale, Bell Peppers, Silk Soy Creamer, Garlic, Garden Herbs, Sea Salt, Pepper, Paprika.</div>Staci Davishttp://www.blogger.com/profile/09968682645296425156noreply@blogger.com0tag:blogger.com,1999:blog-4172072367571911304.post-7815178011804897272011-03-17T22:26:00.000-07:002011-03-17T22:35:26.431-07:00Shepherd's Pie<div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcMxdhT9m-U1Z-4hCI-hJ2wuRDGpYDbo7Re0ElfHeG6JR8yFZ2T6p1RjpEllGX877jYVJmHMzKGgYZzszvwXVduaGVjVgadmZFTZPGMCs3Nn-p8L_JGB6ogLW195LH2f22oGXXgcOFLHA/s1600/shepherd%2527s+Pie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcMxdhT9m-U1Z-4hCI-hJ2wuRDGpYDbo7Re0ElfHeG6JR8yFZ2T6p1RjpEllGX877jYVJmHMzKGgYZzszvwXVduaGVjVgadmZFTZPGMCs3Nn-p8L_JGB6ogLW195LH2f22oGXXgcOFLHA/s320/shepherd%2527s+Pie.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Our Shepherd's pie is a vegetable rich mix of Local Mushrooms, Local Carrots, Celery, Local Parsnips and Local Beets and the greens that they came with. The whole thing is topped with Local Leek Mashed Potatos We would like to make a casserole a day.</div>Staci Davishttp://www.blogger.com/profile/09968682645296425156noreply@blogger.com0tag:blogger.com,1999:blog-4172072367571911304.post-71312506909079344912011-03-17T21:45:00.000-07:002011-03-17T22:23:14.625-07:00Rawcos<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6aJnH4DNKRAZyxuAyZPEMsKdlRI0HfdQzJcrO1pQPnhmeZv-B3IRabdSQX8vqcMKDLFgb9Gx4RXf-0VkHQSzsimJhE2a6nwQLQBDNka7ebNd2Hil44yqramlWx2EPKWA2Nc6D2q6PZY/s1600/Mush.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="259" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6aJnH4DNKRAZyxuAyZPEMsKdlRI0HfdQzJcrO1pQPnhmeZv-B3IRabdSQX8vqcMKDLFgb9Gx4RXf-0VkHQSzsimJhE2a6nwQLQBDNka7ebNd2Hil44yqramlWx2EPKWA2Nc6D2q6PZY/s320/Mush.JPG" width="320" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;">This is our Raw Taco, now named Rawco by popular demand. The filling is local 'Shrooms (mixed with onion, jalapeno, local pecans and seasonings), Local Greens act as a taco shell and we top it with a baggie of cashew cheese, yum. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">It comes with a salad on the side. A salad for which there is not yet a name, Help me with a good name. I'm thinking of calling it Farmer Hash, or Reaper Pickle, or Hillbilly Slaw. Clearly I am fresh out of ideas. I ask only for inspiation. Something tells me I should put it to a vote before I commit. Your ideas will be listened to.</span><br />
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<span style="font-family: Arial;">Now soliciting names for a raw local seasonal carpacio.</span>Staci Davishttp://www.blogger.com/profile/09968682645296425156noreply@blogger.com3tag:blogger.com,1999:blog-4172072367571911304.post-32233444574280888382011-03-14T21:31:00.000-07:002011-03-14T21:40:26.859-07:00Vegan Houston Restaurant<div class="separator" style="clear: both; text-align: center;">Almost done!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2tren542RQHmPRPFwS5DY9AekLpdYGpmUlSI0Hgadz_zY_HdhIaLDyNAl5NqX9Gnwr85Kjwn-zXPWVDO0Xu96wDAgAqaNdrdDsab0M3YPlUhe2xlHlJKB6TgjDSeN-2wRvHLf1BSMPM/s1600/DSC01881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2tren542RQHmPRPFwS5DY9AekLpdYGpmUlSI0Hgadz_zY_HdhIaLDyNAl5NqX9Gnwr85Kjwn-zXPWVDO0Xu96wDAgAqaNdrdDsab0M3YPlUhe2xlHlJKB6TgjDSeN-2wRvHLf1BSMPM/s320/DSC01881.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Staci Davishttp://www.blogger.com/profile/09968682645296425156noreply@blogger.com2tag:blogger.com,1999:blog-4172072367571911304.post-39241129599758605272010-08-23T15:14:00.000-07:002010-08-24T15:23:59.411-07:00Andouille Tempeh Dirty Rice<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwyy-nOgh6tWnwT12IIkGFG-6teooqnh3Utdc2VvpgO4lv865XfE_76ZB-3PbtoTkgQf3LipYDb3Mo8ffldPjqZFmIpfY_CN-KwS1JV7WBQn1ak9tEdGY2X0l3xsNJYXOtNCXMv6PjD2U/s1600/Dirty+Rice,+Tempeh+Ingredients.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwyy-nOgh6tWnwT12IIkGFG-6teooqnh3Utdc2VvpgO4lv865XfE_76ZB-3PbtoTkgQf3LipYDb3Mo8ffldPjqZFmIpfY_CN-KwS1JV7WBQn1ak9tEdGY2X0l3xsNJYXOtNCXMv6PjD2U/s200/Dirty+Rice,+Tempeh+Ingredients.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial, Helvetica, sans-serif;">This is the first step towards Dirty Rice Tamales. We copied the spice combination of an authentic Andouille sausage recipe and marinated the tempeh in that solution overnight. Tomorrow we will add whole mixture and marinade to a pot with 2 cups of rice and 3 cups of water and some onion, celery and bell pepper. </span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv5J_aktIvIyrmJojs6fR8Yk7gW3SZWt6-QC0Y65gVZbtVoMofvV1WG_OAshyphenhyphennbXu31w2MUXjEP8HS1SpZOcpbC2wys-diZQEEwKkVBHkTXPsCDS1sLOUthov0pzHWv9Z4XyRPECzpi6I/s1600/Crumbled+Tempeh.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="132" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv5J_aktIvIyrmJojs6fR8Yk7gW3SZWt6-QC0Y65gVZbtVoMofvV1WG_OAshyphenhyphennbXu31w2MUXjEP8HS1SpZOcpbC2wys-diZQEEwKkVBHkTXPsCDS1sLOUthov0pzHWv9Z4XyRPECzpi6I/s200/Crumbled+Tempeh.JPG" width="200" /></span></a><span style="font-family: Arial, Helvetica, sans-serif;"></span></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial, Helvetica, sans-serif;">First we crumble the tempeh until it's crumbly.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsr4PhLQWd73R5VtgXFCYOtYsSFIvskhYW0b37k1z6ukkadGAFPBB5xiRQ7uFEfQl5SrtXJxKmJpraOUrgKxc04OKfYe0mlITysEyqUWx2hdGjN6n9kozfcp3HZHzfJxesaVet02Hew5U/s1600/Dirty+Rice,+Tempeh+with+Herbs.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsr4PhLQWd73R5VtgXFCYOtYsSFIvskhYW0b37k1z6ukkadGAFPBB5xiRQ7uFEfQl5SrtXJxKmJpraOUrgKxc04OKfYe0mlITysEyqUWx2hdGjN6n9kozfcp3HZHzfJxesaVet02Hew5U/s200/Dirty+Rice,+Tempeh+with+Herbs.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Then we add all of the herbs and spices. 1 teaspoon each of Oregano, Thyme, Paprika, Sage, Sea Salt, Thyme and File Gumbo (ground Sassafrass) </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Then add 1/2 teaspoon each of cracked red pepper and black pepper</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmc6i8xAJ72rtYO37Y5SnRHEimX8DjpbapGuNY9qcNmZ-jYVDKKIdLxJp1Bz3JxBXEmMpoYOg4PyjSDc0BqTbCw2I2K4dRzdjP_d3m-UuyjGQKM15itMciqL_ydVDZsmOmMsKCeiLOQw/s1600/Dirty+Rice,+Marinated+Tempeh.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmc6i8xAJ72rtYO37Y5SnRHEimX8DjpbapGuNY9qcNmZ-jYVDKKIdLxJp1Bz3JxBXEmMpoYOg4PyjSDc0BqTbCw2I2K4dRzdjP_d3m-UuyjGQKM15itMciqL_ydVDZsmOmMsKCeiLOQw/s200/Dirty+Rice,+Marinated+Tempeh.JPG" width="200" /></a></div></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial, Helvetica, sans-serif;">Then we add water to cover and 2 tablespoons Canola oil and mix well. Refrigerate overnight.</span></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Here is the finished Dirty Rice</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg53VgnKPTZ-hyQ1N95Tj9VNwZTzmizOt1FX5exufJM-H2_et6q7Ig8XUMMNS-AlQgH2CXxmDf_tBPJ-q0M-4Ro4srcUCqH1hK8KoPqcN0d2u6n86Qibjj63GNE2CMwa-wBhJCUnsjL864/s1600/dirty+rice+tamale+roll.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg53VgnKPTZ-hyQ1N95Tj9VNwZTzmizOt1FX5exufJM-H2_et6q7Ig8XUMMNS-AlQgH2CXxmDf_tBPJ-q0M-4Ro4srcUCqH1hK8KoPqcN0d2u6n86Qibjj63GNE2CMwa-wBhJCUnsjL864/s320/dirty+rice+tamale+roll.JPG" /></a></div>Staci Davishttp://www.blogger.com/profile/09968682645296425156noreply@blogger.com2tag:blogger.com,1999:blog-4172072367571911304.post-63192303136960523852010-02-26T11:32:00.000-08:002010-02-26T15:10:53.461-08:00Vegan Wedding<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Ive been working on a vegan wedding for J and B. The wedding will be in October. The following are the choices that will be offered to the couple at their tasting. They will also get to taste a salad and two or three sides. These are pictures of the practice entrees which could use a little tweaking. The first picture is of the Butternut Squash Rotolo. This rotolo starts as a long piece of handmade sage pasta layed flat. It is layered with a mild cashew cheese and roasted butternut squash, and then rolled up and boiled. The finished roll is then cut crossways for individual servings. It lays on a bed of wilted seasonal greens and is topped with grape tomatoes and fried sage. This is a classic can't lose flavor combination. When I crafted this one several months ago I just used plain flour to make the pasta (It was just for me and the old man). Using semolina flour will give the pasta more bite and structure. This rotolo was dee-licious though.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBuInKwE8L1xFuc5vi7b8nVLYTW7r3J6ijNtXYrYy9fscxHT1sxWe7yG9eoJ9Lf1ZLUqFMhadfVN5_Lmj6k9xYoRtY161uxvoWEZikGXh8qsZkTxYXHIGeMUN4Zbu2seOqg13BlE-n7Sw/s1600-h/rotolo+web.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBuInKwE8L1xFuc5vi7b8nVLYTW7r3J6ijNtXYrYy9fscxHT1sxWe7yG9eoJ9Lf1ZLUqFMhadfVN5_Lmj6k9xYoRtY161uxvoWEZikGXh8qsZkTxYXHIGeMUN4Zbu2seOqg13BlE-n7Sw/s200/rotolo+web.JPG" width="183" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Next are the crepes. These crepes are stuffed with a crazy assortment of exotic mushrooms (Beech, Maitake and Shitake) along with walnuts, spinach, ginger and sesame. The sauce is a lemongrass kreem. We will need to work on presentation. I would like to see some nice plump goji berries on top of this and the crepes must be thinner. Also, Lemongrass must be added to the crepe batter. Nothing but the best.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjYQDjR7VDb141wqWxvEgPg7xqpCR4w77rlnESiU51ysSboSCEaU76rvtlMT_ZLnw2iQWql_QoCy5Ex1Q4SV5hREKCeTi9g7eNcLdW2URgGMBLLnVOwkP1ttTi7gAaf-Yy2dKpLHZcY-M/s1600-h/Wild+Maitake+crepes+with+Thai+green+curry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjYQDjR7VDb141wqWxvEgPg7xqpCR4w77rlnESiU51ysSboSCEaU76rvtlMT_ZLnw2iQWql_QoCy5Ex1Q4SV5hREKCeTi9g7eNcLdW2URgGMBLLnVOwkP1ttTi7gAaf-Yy2dKpLHZcY-M/s320/Wild+Maitake+crepes+with+Thai+green+curry.JPG" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">And here is the puff pastry. This is hand-rolled puff pastry. (Thanks Brittany of Sinfull Bakery) It's light and fluffy and speckled with rosemary.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">The box is filled with artichoke bottoms, eggplant and tomato and topped with garden cilantro-basil pesto and a simple tomato sauce. I will add cashew cheese to this recipe and more eggplant and tomato. This box needs to be spilling over with veggies.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf5E4B7MK4RjJtqn3xTkNqevEPzghj4iWsAgJEfX_i-q1PEvyJsJBdozz_j-wDP55NqrJB8Bjd3yyAeLqYkOI7mYPot0Nu4LJZ0lHODcH0iUG_v2d8hyphenhyphenOOdlFV_4CPwN3BKhl-QVg6qaQ/s1600-h/puff+pastry+w+heart.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf5E4B7MK4RjJtqn3xTkNqevEPzghj4iWsAgJEfX_i-q1PEvyJsJBdozz_j-wDP55NqrJB8Bjd3yyAeLqYkOI7mYPot0Nu4LJZ0lHODcH0iUG_v2d8hyphenhyphenOOdlFV_4CPwN3BKhl-QVg6qaQ/s320/puff+pastry+w+heart.JPG" /></a></div>Staci Davishttp://www.blogger.com/profile/09968682645296425156noreply@blogger.com3tag:blogger.com,1999:blog-4172072367571911304.post-31597605273467695822010-02-07T20:01:00.000-08:002010-02-08T10:58:33.986-08:00Vegan Superbowl<div><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5435719148092610162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBgyinmcrXZK2UBBLtVQYrBClFLWIPZko47RCan-d96cnhEZCAJFQkJDnQL2UmbwGYh73zIjWbVtkQYUzc4DkSjgnyO5nq6yNtAXj8ByyphiV7zt1heMvym5s_X8GnAi6-xlrn9O1pGNg/s320/empanada+done.JPG" /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div>So happy to report that my cajun empanadas were just the good luck charm that the Saints needed to win the Superbowl yesterday. My (non-vegan)friends and I have a superbowl party each year. They know they can count on me for a few vegan options and this is this years fare. Above are the Geaux Saints Sweet Potato Maque Choux Empanadas (which came with a mango Chimmichuri) I'll give you the recipe below.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhfYBeTEVO9r8DyLE4_OHpQWRCNEZr6Ge-5hzrRI48I2IlySR4UeMZGtAjHWNsHz-S8iNtslzyN7r_mfWzSNXlGqzp4_zKhWrH4PQOnoSUefY7EW1rT0eyYkSf2SdeskGj7eUo082hX6U/s1600-h/stadium+cake.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 214px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5435719910585413730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhfYBeTEVO9r8DyLE4_OHpQWRCNEZr6Ge-5hzrRI48I2IlySR4UeMZGtAjHWNsHz-S8iNtslzyN7r_mfWzSNXlGqzp4_zKhWrH4PQOnoSUefY7EW1rT0eyYkSf2SdeskGj7eUo082hX6U/s320/stadium+cake.JPG" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div><br />Next is the Annual Stadium cake made from My Sweet Vegan's <a href="http://www.mysweetvegan.com/">http://www.mysweetvegan.com/</a> Lemon Lime Sunshine Bundt recipe and my stadium mold.<br /><br /><br /><br /><div><br /><div><div>And this is the grid of guac. It's a whole bunch of big beautiful Haas Avocados, mixed with pico de gallo, lime, salt and pepper and the yardlines measured out in Vegan Cream Cheese<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipD1753hC1VSRgi6uQLJaKVBsmzPumClHMYFdJ4sU1jeiJ5Y-X05oc6akTLpCoj6MDWt4HWoOizHunGTUDnOgb6uzGzGVKGkQKul_JwO2u8pXp12-ll0cdpf-t0nljmHdzQY45d65Tl_o/s1600-h/the+grid.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 196px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5435721928430000178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipD1753hC1VSRgi6uQLJaKVBsmzPumClHMYFdJ4sU1jeiJ5Y-X05oc6akTLpCoj6MDWt4HWoOizHunGTUDnOgb6uzGzGVKGkQKul_JwO2u8pXp12-ll0cdpf-t0nljmHdzQY45d65Tl_o/s320/the+grid.JPG" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihnBGptFMMZwXu6id5NggqkhcXqbIGHaV-UIeHuqfoGFV5l0TYi4W3p8qQpJTy3fMRov9d-9km7fvL_fCyh59MpZUBKBDQ4lHcBCfzLgpAPzN9BUXYY_7hU8ri9VAhAjNMyTrJN3MQPm0/s1600-h/sweet+potato+maque+choux.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 169px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5435942078590856754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihnBGptFMMZwXu6id5NggqkhcXqbIGHaV-UIeHuqfoGFV5l0TYi4W3p8qQpJTy3fMRov9d-9km7fvL_fCyh59MpZUBKBDQ4lHcBCfzLgpAPzN9BUXYY_7hU8ri9VAhAjNMyTrJN3MQPm0/s200/sweet+potato+maque+choux.JPG" /></a><br /><br /><div><br /><br /><br />Geaux Saints Empanada Recipe:<br />1 big ole Sweet Potato<br />1/2 Onion, diced<br /><br />1 Stalk celery, diced<br />1/4 cup diced red bell pepper<br />1/2 bag frozen corn or one can, drained (about 8 ounces frozen)<br />2 Tablespoons Canola Oil<br />1 teaspoon gumbo file<br />1/2 teaspoon dried oregano leaves<br />1/2 teaspoon black pepper<br />1/4 teaspoon white pepper<br /><div>1/4 teaspoon cracked red pepper<br />1/2 teaspoon celery seed<br />2 teaspoons sweet paprika<br />1/2 teaspoon sea salt </div><div>1 Tablespoon Vegan Cream Cheese<br />Empanada rounds (check the label) Also if you find the ones that say "para horno" that have no beef fat you're in business. </div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt4pmM-HbIv5_z0CC8f8J_SeEv1uZ9IRVNUNMPIuuY_Dafw-NYh43RTS85Lofa6uP1iARxIaOO9RC3OVJWhK8vi_10Bm6xMO9zRE9IT4LCdzTafrsd8-FsFKMu5LC8jUYRVb87STvX68c/s1600-h/empanada,+flat.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 134px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5435936853742268690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt4pmM-HbIv5_z0CC8f8J_SeEv1uZ9IRVNUNMPIuuY_Dafw-NYh43RTS85Lofa6uP1iARxIaOO9RC3OVJWhK8vi_10Bm6xMO9zRE9IT4LCdzTafrsd8-FsFKMu5LC8jUYRVb87STvX68c/s200/empanada,+flat.JPG" /></a><br />Preheat the oven to 350. Set your Empanada rounds (discos) out to thaw<br /><br /><div>Cut your sweet potato into cubes and place them in a large bowl. Add all the spices and the oil and toss the potatoes to evenly coat. Put the potatoes on a large sheet pan and toss them in the oven.</div><br /><br /><br /><div>Chop your onion, celery and pepper. Drop them in that same bowl that <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Jd7Qd5ZYgtLnon2K1GSofLLaqdbnGlG9-GI-Czr3UyUk-3jsZvuXTGqS36f3psCxOyjggiHweJduT8RG1UrIFlLEN4C0Uwlx791sHJHDZ8_GSrgkbhk3ABto-FOuRtPq8x9Q7Lup4tU/s1600-h/empanada,+uncrimped.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 134px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5435937158420492946" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Jd7Qd5ZYgtLnon2K1GSofLLaqdbnGlG9-GI-Czr3UyUk-3jsZvuXTGqS36f3psCxOyjggiHweJduT8RG1UrIFlLEN4C0Uwlx791sHJHDZ8_GSrgkbhk3ABto-FOuRtPq8x9Q7Lup4tU/s200/empanada,+uncrimped.JPG" /></a>you used for the potatoes and give them a little toss in the residual spice. After 10 minutes pull the potatoes out of the oven and toss the onion mix on top and replace in back in the oven. Cook for another 5 minutes.</div><br /><br /></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWoQLUg9bKTPdEK-8RbFkshWPzcfx_X7tmqYXQ_WwB80v2tBE2ITGn1Cmu-mrRfPfM-gReZFwk1uCT5yWjDMQCxRI_M1KpEAel43pJ2e2F5g8aCdHWgRIF387kjwAtuk4qCvLDbaWv-0/s1600-h/sweet+potato+maque+choux+filling.JPG"></a>When your done return the whole mix to the same big bowl and stir in the frozen corn and the Vegan Cream Cheese. Taste the mix and make sure it's good.<br /><br /><div>Lay all of your discos out on the table and scoop about two tablespoons full of mixture onto each disc.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9dFg5O7KsuvdaYiltN-2pKZGnh1-exL5Tq8rMEkWPR8HBdFpu-gTwYmUBfBmA42U3eBjMkRTDq3FaJPljmyDj4CrfnhzisIpiNTFdV-TbfNPIZ_VJ70H3nPvSiQJaJ8HToi3F76rkKAE/s1600-h/empanada,+one+crimp.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 134px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5435937369847314162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9dFg5O7KsuvdaYiltN-2pKZGnh1-exL5Tq8rMEkWPR8HBdFpu-gTwYmUBfBmA42U3eBjMkRTDq3FaJPljmyDj4CrfnhzisIpiNTFdV-TbfNPIZ_VJ70H3nPvSiQJaJ8HToi3F76rkKAE/s200/empanada,+one+crimp.JPG" /></a></div><br /><div><br /><div>Pick up one disc and fold it in half making a semi-circle and matching up the ends so that you have about a half an inch of seal.<br /></div><br /><div><br />Make a small fold or crimp in the empanada and smash it into place. In fact go ahead and make five crimps(or four like the picture).</div><br /><div>Place the empandas on a well oiled sheet pan or a well oiled piece of </div><div>parchment on a sheetpan and cook for about 15 minutes or until golden bown.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjADGoYT4S2zf1LrKK4P2HZ1zGwc66aJUrXN2mTqNoFIVwDlc_ny66Xg0yf55IS6oGuwHCqbqqGSi8aZQoa3s2MwyfTtq0VcQpVFm74KOo2wpRDjHRCAU8XhLCzH2R2nCV3IaDNTm4hBLg/s1600-h/empanada,+crimped.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 134px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5435943273967475954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjADGoYT4S2zf1LrKK4P2HZ1zGwc66aJUrXN2mTqNoFIVwDlc_ny66Xg0yf55IS6oGuwHCqbqqGSi8aZQoa3s2MwyfTtq0VcQpVFm74KOo2wpRDjHRCAU8XhLCzH2R2nCV3IaDNTm4hBLg/s200/empanada,+crimped.JPG" /></a><br /><br /><br /><br />Serve with Chimmichurri or Mango Chimmichuri:</div><div></div><div>1/4 cup flat leaf parsley</div><div>1/4 cup cilantro </div><div>1/4 onion</div><div>1 clove garlic</div><div>1/4 cup olive oil</div><div>2 Tablespoons Balsamic Vinegar<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhik0bgY0qucsMbzW9oLMoMDSbGpPFOxkYHvj42IB03h1r2qUhxnDJRAmNAieHU2RBnGWaE5oIHZe6HA71OO7gyJEty4JgiNb8MildV7YyS3vQ1ydOyVabCq-lfxi-A1Kp78r17GNRlxJg/s1600-h/Matt+takes+home+empanadas.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 134px; FLOAT: right; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5435941243162350706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhik0bgY0qucsMbzW9oLMoMDSbGpPFOxkYHvj42IB03h1r2qUhxnDJRAmNAieHU2RBnGWaE5oIHZe6HA71OO7gyJEty4JgiNb8MildV7YyS3vQ1ydOyVabCq-lfxi-A1Kp78r17GNRlxJg/s200/Matt+takes+home+empanadas.JPG" /></a></div><div>1/4 Jalapeno (preferably red)</div><div>1/2 Tablespoon red bell pepper</div><div>1/4 tablespoon sea salt,</div><div>1/4 tablespoon paprika</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhik0bgY0qucsMbzW9oLMoMDSbGpPFOxkYHvj42IB03h1r2qUhxnDJRAmNAieHU2RBnGWaE5oIHZe6HA71OO7gyJEty4JgiNb8MildV7YyS3vQ1ydOyVabCq-lfxi-A1Kp78r17GNRlxJg/s1600-h/Matt+takes+home+empanadas.JPG"></a></div><div>Blend together in a food processor and serve. Add two tablespoons of fresh or frozen mango for mango salsa.</div><br /><div>Watch as Matt takes them home from the party.<br /></div><br /><br /></div><br /></div></div></div></div></div></div></div></div>Staci Davishttp://www.blogger.com/profile/09968682645296425156noreply@blogger.com2tag:blogger.com,1999:blog-4172072367571911304.post-31994232170760172832010-01-11T19:39:00.000-08:002010-01-12T12:22:00.738-08:00Butternut, Blue Cheese and Apple Casserole<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 245px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5425695133842885442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhdCR4Qh0mA7o_epE0xocZ2ehaL-pzV1DRGi3k_z0g7E46Mi0v9R_EDWoABWWy9h77gXe0M9avzTrWvqbMgPoBaYWN4POBCLTMJqaYpZu2trtMr8i65YFDvw4KhAKxrHu05qy-wgVkdwQ/s400/butternut+apple+final.JPG" /><br /><br /><br />Casseroles are hearty and satifying. They are great for both families and singles . Make one a little bigger than you need and later when someone needs a quick bite they can heat up one serving at a time instead of getting the whole kitchen dirty. Singles can make this in a loaf pan and use only 1/2 a sqaush. I'll show you what to do with the other half in my next post. This recipe is very nice and easy to make and will be even better when we tweak it. I will slice the apples with a mandoline and use less fake blue cheese. I've also thought about adding rosemary and cherries or grapes. The old man can't get enough of this one. Everytime I open the fridge he's swipped another piece.<br />You will need:<br /><br />1 big Butternut Sqaush<br /><br />3 tablespoons of fake butter<br /><br />1/2 teaspoon each of cinnamon, cardomom, allspice and salt<br /><br />1 apple<br /><br />2 tablespoons lemon or lime juice<br /><br />1/4 cup almonds, walnuts or pecans, chopped<br /><br />2 tablespoons brown sugar<br /><br />4 squares of Fermented Tofu Cheese<br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiiFT-kzSU4vPxIsAZxLFYtsbhYbrVj34IsssPwDcBujI7cmXQcCfrXo-SIiAG84A8BSDVBDl2pTly9P2kIFDTgybstmb4deFJKqTE35W52TYgs5-1t7iUdMtMpBtGe958GFS41I7Krzw/s1600-h/butternut+apple0.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 134px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5425693121851759122" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiiFT-kzSU4vPxIsAZxLFYtsbhYbrVj34IsssPwDcBujI7cmXQcCfrXo-SIiAG84A8BSDVBDl2pTly9P2kIFDTgybstmb4deFJKqTE35W52TYgs5-1t7iUdMtMpBtGe958GFS41I7Krzw/s200/butternut+apple0.JPG" /></a><br /><br /><br /><br />1. Slice your butternut squash in half lenthwise and put face down on a cookie sheet. We use wax paper sheets in my house or we just spray the pan with a little oil. Put these in the oven on 350 until they are soft throughout.<br /><br /><br /><br /><br /><br />2. Dig the meat out of the squash and mash it together with the spices. It doesn't have to be perfect.<br /><br /><br /><div align="left">3. Throw all of this in </div><br /><br /><div align="left">your oil sprayed casserole dish and smooth it down.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 134px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5425696577992511602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS98bpRiJl-n63k0O9IbuBFWrQ-qJabRbnx-GbH_zRRIwG6cCgElcqg84Cg9FNF4r-KvE69c8ZK_1UsAwqK92fAsOITUkpKmaQyIitpD4zo-jMXDQuLmD9Cg5s6YGcGK2I2Sn2x351sdo/s200/butternut2.5.JPG" /></div><br /><br /><div align="left"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 134px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5425693306059758402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoe90v07SXMCSfX_g7VgVwLBbHxY5ICGt_LYI5iyRe6mOpN3Q5CVI_hyknaIKIhg2KvtoGh0rGlHekNz8fjQWFAZgzt4NHWH0_9j72gXr1ZC5LDdYgSmY7-WaUWhkEZifVvcsHPx6N428/s200/butternut+apple1.JPG" /></div><br /><br /><div align="left"><u><span style="color:#0000ff;"></span></u>4. Now add your<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjSawQQAOmVLJ8GZqvjsxrTzJkFNRheOtStsy2EkfJmLDEEHIap2yi_96MQsLjfbksV_6o-PaprpH1dPKHM5vhx-NfmaGjEXuHcuKG_-QiynM5dNv3qn6s0Rr2Qo6XR-7X_M2mkOSwnkw/s1600-h/butternut+apple2.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 134px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5425694686568271026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjSawQQAOmVLJ8GZqvjsxrTzJkFNRheOtStsy2EkfJmLDEEHIap2yi_96MQsLjfbksV_6o-PaprpH1dPKHM5vhx-NfmaGjEXuHcuKG_-QiynM5dNv3qn6s0Rr2Qo6XR-7X_M2mkOSwnkw/s200/butternut+apple2.JPG" /></a> Soy Bean Cheese that you got at the Asian grocery store. This one has chilis but yours doesn't have to. Spread this stuff around the top. Holly go lightly because this stuff packs a whollup. It's like a stinky gorganzola. A little dab'll do ya.</div><br /><br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 134px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5425697907518647922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8xqt5xl-PGpN9Q2xP4Mhl3V8CRaMB8jV_7ijhFtInGaM8QDNGwvz5IKwguD4grswwNdP9Bizn88rWsASa_0q06l2qxh0pfpWipiWGVK1k_LzKiFCwkmFenLHLtCZXkz1sITJsEflCqRg/s200/fermented+tofu.JPG" /></p><br /><br /><p>5. Slice the apple, dipping each slice lemon or lime juice on both sides to keep it from browning. (This is a good way to use less than perfect looking organic apples). Use a mandoline if you can or just try to get some nice even slices, not like I did here.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuiLye7favEweAmueoD7L8uLAjSr4aL-OZGAShJCfDTyQkFBAEXliLPChmQr38-FRWqbcBfOqKFHMFun1KNE8pLU0wTNTfxnVP51NWNLy-5VoTQZHHYkreby2WHWyxubX6QoBtPCCR7fo/s1600-h/apples+in+lime.JPG"><img style="WIDTH: 200px; HEIGHT: 134px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5425945984721465026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuiLye7favEweAmueoD7L8uLAjSr4aL-OZGAShJCfDTyQkFBAEXliLPChmQr38-FRWqbcBfOqKFHMFun1KNE8pLU0wTNTfxnVP51NWNLy-5VoTQZHHYkreby2WHWyxubX6QoBtPCCR7fo/s200/apples+in+lime.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 134px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5425697751668252546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHFEv3hniwj8v8NRbMQu_WSznem6zqH78bWmFrMX8W0i2pp9EfPDRouhRi7eLA8PZ7AfZCFyCnDcQPTvs5YHBxVJF-1QoJvssV32MSTTPVWhmhP-3A4mTQIoWR5Wzky8yuGgi1icTwpY/s200/butternut+2.75.JPG" /></a></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcVhAPLsq7I93MkXEzp41SYhV5zOjip6ZoFwuQ4AVJ4VFUBglwn_HmqVaN_h_VMsNyMDAyZrf3j4kk04zij2TSzWLWBLJ9l8Mlm3QrgZRevIyGGFJGBko3jZHAEQPcaaDc3u1YR-KTPz4/s1600-h/butternut+2.9.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 134px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5425697350926889986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcVhAPLsq7I93MkXEzp41SYhV5zOjip6ZoFwuQ4AVJ4VFUBglwn_HmqVaN_h_VMsNyMDAyZrf3j4kk04zij2TSzWLWBLJ9l8Mlm3QrgZRevIyGGFJGBko3jZHAEQPcaaDc3u1YR-KTPz4/s200/butternut+2.9.JPG" /></a><br />6. Place the apples on top in a pretty pattern.<br /><br /><p>7. Sprinkle nuts and brown sugar liberally.</p><br /><br /><p>8. Bake it untill bubbly and hot in the middle.<br /><br /></p>Staci Davishttp://www.blogger.com/profile/09968682645296425156noreply@blogger.com1tag:blogger.com,1999:blog-4172072367571911304.post-53463143114861076432009-10-25T16:36:00.000-07:002009-12-17T07:24:15.740-08:00Vegan Halloween, watermelon brains<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiolU6k-AAtk1bFAx2jiYh3q5agsof402dwgqD2ICkrJuckSL1bLUrraBeqA6BV4z2w8FZj6dSJJHrMbyAcKHl0a-ZWBxmvfpE6kVZkyPuCbO5P1mxm3-RWg8I2tdWY7cHA1N2rK4gy9OY/s1600-h/watermelon+brains.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5416226149304963250" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiolU6k-AAtk1bFAx2jiYh3q5agsof402dwgqD2ICkrJuckSL1bLUrraBeqA6BV4z2w8FZj6dSJJHrMbyAcKHl0a-ZWBxmvfpE6kVZkyPuCbO5P1mxm3-RWg8I2tdWY7cHA1N2rK4gy9OY/s400/watermelon+brains.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit1-mm2P4Yv-odyjAL_tSiXbRTjoxtOLtzKo4YNC-TqgRdAzc1yCwE3_GaOWImQU-GAS-VTWel-FKi7BX5S2QlL9DyNoIXwJUOt8NzCbErGd56L_D_VHI8OepbCAhSvAeEV8EkKKzkYxw/s1600-h/tombstones.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5396702403423606722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit1-mm2P4Yv-odyjAL_tSiXbRTjoxtOLtzKo4YNC-TqgRdAzc1yCwE3_GaOWImQU-GAS-VTWel-FKi7BX5S2QlL9DyNoIXwJUOt8NzCbErGd56L_D_VHI8OepbCAhSvAeEV8EkKKzkYxw/s400/tombstones.jpg" /></a><br /><br /><div><br /><div><br /><div><span style="font-family:arial;">It is Halloween and you are scared of this food.</span> <span style="font-family:arial;">The Graveyard dip reminds you that zombies can rise up from the ground and eat you. You are frightened of the spinach and artichokes that are burried within. Everyone knows that vegan zombies will eat your graaains.<br /></span><br /><br /><div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbFJvYgqRsAIhgJMQV6gabDZ5BJJRag43RpQRVeF0hpson6Tw7DoyEpD6DL0-TOHSJnqWnS4e_c0kXc42iw23CM1hlnaErh-Ct6qf_htVdgaupGrdfjIWvIqUXZDBTS7gLr8786mLObno/s1600-h/phyllo+ghost.jpg"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5396694558513266434" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbFJvYgqRsAIhgJMQV6gabDZ5BJJRag43RpQRVeF0hpson6Tw7DoyEpD6DL0-TOHSJnqWnS4e_c0kXc42iw23CM1hlnaErh-Ct6qf_htVdgaupGrdfjIWvIqUXZDBTS7gLr8786mLObno/s200/phyllo+ghost.jpg" /></a> This Phyllo Ghost is filled with some very spooky mushrooms. Perhaps they are poisionous and you too will become a ghost if you eat them.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOCryKtGLLTi4dx87G-JF7EloJ8JpoZplWf6k47ux6gcDYAIZyHf2WB6oC3mDbvGYkAMLp1xDdvjxa-nBR9mK0HPun-YGAyUMDjitOie_u6JK3S6P_bncGc9cAVXvTLrxX3SlfRniSbWs/s1600-h/phyllo+ghosts.jpg"><img style="WIDTH: 200px; HEIGHT: 164px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5396694189543726130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOCryKtGLLTi4dx87G-JF7EloJ8JpoZplWf6k47ux6gcDYAIZyHf2WB6oC3mDbvGYkAMLp1xDdvjxa-nBR9mK0HPun-YGAyUMDjitOie_u6JK3S6P_bncGc9cAVXvTLrxX3SlfRniSbWs/s200/phyllo+ghosts.jpg" /></a> Just like these ghosts did. </div><br /><br /><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5396700243293634722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47F5TjKU1q4HnVcHtjeXqvTaNrkpP1bYq0vE9c_K72TNPe7XUk7idmeJu2leGpYTXjoXKY-ngNXwDLEyqhMCy-94XQq4qpOTl8itiy_0XeFSPSJBonRCpaMKgmbfxsqLE-ul-HX5QQ8E/s400/green+alien.jpg" /><br /><br /><div>Once I was driving down on Bomar Street and I saw a flying saucer. At first I thought it was my neighbors wife after he complained about dinner. Turns out it was this little green man made of green tea . He abducted me and turned my brain into agar agar arrgg.<br /><br /><br />This here is a collection I keep of all the fingers that try to steal the vegan shortbread cookies from the bowl before the <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgasl6anddo2dshAYDW7IC92k99pgLeS0_uCZw1D1ZRWHFQR36JWBGFRruDq-mWxGH5x0IU7RrvVQV_XAyjrJOVe0cfWXqy2Zg1OYBhbumpe6No3zBdFA-bcx3vlLoE4rBFxAZGcquTquM/s1600-h/short+fingers.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5396693941586935410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgasl6anddo2dshAYDW7IC92k99pgLeS0_uCZw1D1ZRWHFQR36JWBGFRruDq-mWxGH5x0IU7RrvVQV_XAyjrJOVe0cfWXqy2Zg1OYBhbumpe6No3zBdFA-bcx3vlLoE4rBFxAZGcquTquM/s200/short+fingers.jpg" /></a><br /></div><br /><div>party has started. Don't they know</div><br /><div>there are plenty of other ways to <span style="color:#cc0000;">kill</span> time.<br /><br /></div><br /><br /><div><br /><br /><div><br /><br /><div><br /><br /><div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL3T6jsvDdWXYk3gNvU60NiZQSKz65KIIYvsxAEX5j2d-M9gX9wX5IsWLNghOQ9rLsi22T4EPU0EftH8csXc45cJYgdCW7XfUBZ0JIEQ9Pxt6j_D_FoIPUYHJmO69aO8b55kWU77RhC0c/s1600-h/honda+183.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 150px; FLOAT: left; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5396687107807120994" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL3T6jsvDdWXYk3gNvU60NiZQSKz65KIIYvsxAEX5j2d-M9gX9wX5IsWLNghOQ9rLsi22T4EPU0EftH8csXc45cJYgdCW7XfUBZ0JIEQ9Pxt6j_D_FoIPUYHJmO69aO8b55kWU77RhC0c/s200/honda+183.jpg" /></a><br /><br /><br /><br /><br />Mummy told me my vegan diet would never amount to anything so I put a curse on her.<br /><br /><br /><br /><br /><br /><br /><div></div></div></div></div></div></div></div></div></div></div></div></div>Staci Davishttp://www.blogger.com/profile/09968682645296425156noreply@blogger.com1tag:blogger.com,1999:blog-4172072367571911304.post-27865678289778727162009-09-04T06:32:00.000-07:002009-09-04T06:42:48.530-07:00Beans and Barley in Milwaukie<div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWrdPykYg6_RHOdvKlpvxooLilkuUpUwuqchhOY0EW6UxpyQnp7GW1TpwU4Kr_xnZjeb91awiSsMS87NvQJ2aY71L5PNuArcBR9MHmkZQFfHb5Ws2vxDNJC9b7RtN9d3OYoHCO_VCKaGs/s1600-h/DSC00640.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5377605346895784770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWrdPykYg6_RHOdvKlpvxooLilkuUpUwuqchhOY0EW6UxpyQnp7GW1TpwU4Kr_xnZjeb91awiSsMS87NvQJ2aY71L5PNuArcBR9MHmkZQFfHb5Ws2vxDNJC9b7RtN9d3OYoHCO_VCKaGs/s320/DSC00640.JPG" /></a><br /><div><br /><br /><br /><div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEickdwa-Pu4mp4HfWtVm0tvXZVTVmSyupqa1c673dtF_YqGcTPa4NfMtmcP5CyTVUu14areCFQdfAYq3buqXRZb6BTx2CKjxpeLsit-b9VqvuFsCFuvx0RbguKoNzat-H0uDPVc1uS_FAc/s1600-h/DSC00642.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 163px; FLOAT: left; HEIGHT: 127px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5377606232929123906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEickdwa-Pu4mp4HfWtVm0tvXZVTVmSyupqa1c673dtF_YqGcTPa4NfMtmcP5CyTVUu14areCFQdfAYq3buqXRZb6BTx2CKjxpeLsit-b9VqvuFsCFuvx0RbguKoNzat-H0uDPVc1uS_FAc/s200/DSC00642.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJSY2CdOD4Zxuk-bfaTLlbqut3vP1hXMBh6SpsQw8zuC4IpnIz4BHzUhiRY42wL-w4fRY6jzpVcqLB7IOGqUMDJKAbpX9Klux_LtECWPSRREOla3b8M2N1Qoqe7yaQbF8Pcs2dNjgeD_k/s1600-h/DSC00644.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 134px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5377605890089838674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJSY2CdOD4Zxuk-bfaTLlbqut3vP1hXMBh6SpsQw8zuC4IpnIz4BHzUhiRY42wL-w4fRY6jzpVcqLB7IOGqUMDJKAbpX9Klux_LtECWPSRREOla3b8M2N1Qoqe7yaQbF8Pcs2dNjgeD_k/s200/DSC00644.JPG" /></a><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 285px; DISPLAY: block; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5377604905706985266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8cPOXHR4TfrWpqh3RSGdYoxM-IEzS7zC99lNMTlrFe6Av_zm6UokfxMif7KI-eusoCauuqNhs8rGx4FoKgz8jBN6LcqaD35JDl-DzUORd7Jc_NHAK0Q42RxKouX5CsEhsE5FxJD1TGhI/s400/DSC00643.JPG" /><br />This restaurant is merely so so.<br /><div></div></div></div></div>Staci Davishttp://www.blogger.com/profile/09968682645296425156noreply@blogger.com2tag:blogger.com,1999:blog-4172072367571911304.post-47920860302108509112009-09-04T06:27:00.000-07:002009-09-04T06:31:25.193-07:00Pretty Empanadas with Hatch Chimmichurri<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWKCKiWPh4YXroMzX8k92Pgzdw9Zxs5RPnGIX54-f3QzGlgEW2GdCUQ8OjvYETURoju9GPvcqOniNwhQn-snCvDGDSvlZOTr1wwXuTuvRD1MjBOQvyiziH0XBlcP8vN4yF-4eMgVK3QkI/s1600-h/DSC00595.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5377604032659405634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWKCKiWPh4YXroMzX8k92Pgzdw9Zxs5RPnGIX54-f3QzGlgEW2GdCUQ8OjvYETURoju9GPvcqOniNwhQn-snCvDGDSvlZOTr1wwXuTuvRD1MjBOQvyiziH0XBlcP8vN4yF-4eMgVK3QkI/s400/DSC00595.JPG" /></a><br /><div></div>Staci Davishttp://www.blogger.com/profile/09968682645296425156noreply@blogger.com1tag:blogger.com,1999:blog-4172072367571911304.post-29420607862727729532009-04-20T06:09:00.000-07:002010-04-01T08:30:10.114-07:00Vegan Pozole Rojo<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqsExwLUexaYnH2nWq6gL-pis3aypHN0K8tf2SC8ihsdD7MkOyPU5PM-UbXfW8Vayq3bH2ASTK70h9DQNoB6p4bVk_5_dSIotdkpxYFIiuT9KHyEnPhNHH9n6HphnkN-d2CsFx6A8voQw/s1600-h/posole+with+bougainvilla.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5326762939142525026" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqsExwLUexaYnH2nWq6gL-pis3aypHN0K8tf2SC8ihsdD7MkOyPU5PM-UbXfW8Vayq3bH2ASTK70h9DQNoB6p4bVk_5_dSIotdkpxYFIiuT9KHyEnPhNHH9n6HphnkN-d2CsFx6A8voQw/s320/posole+with+bougainvilla.jpg" style="cursor: hand; float: left; height: 320px; margin: 0px 10px 10px 0px; width: 240px;" /></a><br />
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<div><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Pozole</span> is like chili with hominy. Although it's made throughout Mexico, I think of it as a Native American (Indian) dish. We opt to make it with the most exotic sounding ingredients we can like avocado leaves and such. It makes us feel very fancy and we get to talk to the nice ladies at the Latino produce market who have given me lot's of tips and recipes over the years. Pozole is traditionally made around Christmas time. It requires a ton of different <span class="blsp-spelling-error" id="SPELLING_ERROR_1">chilis</span> pulverized into a paste using a <span class="blsp-spelling-error" id="SPELLING_ERROR_2">morter</span> and pestle, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">chilis</span> like <span class="blsp-spelling-error" id="SPELLING_ERROR_4">guajillo, </span><span class="blsp-spelling-error" id="SPELLING_ERROR_5">ancho</span> and chili <span class="blsp-spelling-error" id="SPELLING_ERROR_6">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">arbol</span>. <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Pozole</span> can be made white (<span class="blsp-spelling-error" id="SPELLING_ERROR_9">blanco</span>), green (<span class="blsp-spelling-error" id="SPELLING_ERROR_10">verde</span>), red (<span class="blsp-spelling-error" id="SPELLING_ERROR_11">rojo</span>) with beans (<span class="blsp-spelling-error" id="SPELLING_ERROR_12">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_13">frijole</span>) or with corn and squash (<span class="blsp-spelling-error" id="SPELLING_ERROR_14">elopozole</span>). Hominy is made by a process called <span class="blsp-spelling-error" id="SPELLING_ERROR_15">nixtamalization</span>. Traditionally this meant soaking corn in lye until the hull is gone and the germ is left. Nowadays <span class="blsp-spelling-error" id="SPELLING_ERROR_16">limewater</span> is used (calcium hydroxide). This is the same process used to make tamale <span class="blsp-spelling-error" id="SPELLING_ERROR_17">masa</span> so now you know that tamales are essentially made with dried ground hominy.</div><br />
I'll tell you another little tidbit. <span class="blsp-spelling-error" id="SPELLING_ERROR_18">Achiote</span> is a strange little tree/shrub that grows like a weed all over the southwest straight through to South America. I first encountered it in the Ecuadorean <span class="blsp-spelling-error" id="SPELLING_ERROR_19">rainforest</span> (I know that sounds exotic doesn't it) where the natives use it to dye their hair.<img alt="" border="0" id="BLOGGER_PHOTO_ID_5326777562906549314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl62vyfkkUMxB_2VEhO4unPKWShmPPDsFMoXWRmyHfLtq-VqjxyjvnZRAMQI1MaoEBscT47sDRGoVQUerB8ph0X12ydO0Tn-fL1AI8cSXebXmM44SEp9cVTdIcAm5_FJiKSUj6O_gVuj4/s400/J9F55CAJSC8FSCA27QXK4CADV5IMPCAZNAZW2CA9VSP62CADADYYWCAOWXTDHCABO2NZ5CA4YTX2GCA5R8UG9CAYXAV91CAYODGHWCANG702UCAS8YWN4CA6LVRDWCAQ3GXYZCAZRZXNECANYPNZYCA1JFDO2.jpg" style="cursor: hand; display: block; height: 140px; margin: 0px auto 10px; text-align: center; width: 93px;" /> It wasn't til I returned to the states that I realized it's culinary uses. <span class="blsp-spelling-error" id="SPELLING_ERROR_20">Achiote</span> is the same thing as <span class="blsp-spelling-error" id="SPELLING_ERROR_21">annato</span> which is the dye used to make cheddar cheese orange. I use this to to give the <span class="blsp-spelling-error" id="SPELLING_ERROR_22">Pozole</span> a rich color. This is a good tip for a vibrant chili as well. <br />
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<div>Another thing we do with the <span class="blsp-spelling-error" id="SPELLING_ERROR_23">Pozole</span> is a little pork substitution using <span class="blsp-spelling-error" id="SPELLING_ERROR_24">Shitake</span> mushroom stems. We shred the stems so that they look like shredded pork and then we soak them in a little liquid smoke (which is actually a natural thing. They basically just <span class="blsp-spelling-corrected" id="SPELLING_ERROR_25">condense</span> water in a smoker and viola, liquid smoke). This is a labor intensive ordeal but we think it's worth it. </div><br />
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<div>I first got the idea to make Pozole from a cookbook I bought at the American Indian museum in DC where I also puchased some dried blue hominy which really ups the fancy factor.</div><br />
<div>I think next time I'll make a Pozole blanco.<br />
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4 Guajillo Chillis, rehydrated<br />
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5 Chilis de Arbol, rehydrated<br />
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2 Ancho Chilis, rehydrated<br />
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1 lb dried hominy, soaking in water <br />
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2 onions, diced<br />
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1 head of Garlic, cleaned<br />
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2 Avocado Leaves<br />
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2 T. dried Oregano<br />
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1 T. Achiote<br />
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1 T. Cumin<br />
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1 cup shredded mushroom stems soaking in a little soy sauce and a dash of liquid smoke<br />
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Sea Salt and Black Pepper<br />
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Vegetable Stock<br />
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Start by cooking the hominy in a big pot with the onions, salt, oregano, avocado leaf and cumin. Cover the hominy with just enough veggie stock to cover it. It may take at least 30 minutes for them to start getting soft. You can add small amounts of stock as needed but I like my pozole thick.<br />
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In the mean time grind up all of your chilis in a chop chop with the garlic. When the pozole is soft, add the chili mix and continue to cook. It should take about an hour from start to finish. When the hominy is done it will split and crack. Add the mushroom stems and a little achiote for color. Cook for another 10 minutes and your done.<br />
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Garnish with radish, avocado and shredded cabbage.<br />
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</div></div></div>Staci Davishttp://www.blogger.com/profile/09968682645296425156noreply@blogger.com0tag:blogger.com,1999:blog-4172072367571911304.post-36538530599713342952009-04-18T15:11:00.000-07:002009-04-19T08:21:05.295-07:00Breakfast Tamales<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdwmoZOZGPfyVKLrm6AlvPKmXDuPEE6fTO_KG3v4n8f0aqERduGeASKd-RObkJb81KI0h-Gl7zI-M1K79R79P7vMAPSEGe7Ewt8-CepHxtfX-tk64LyIwFyOp5bPxkVPOXJjAFSEek2Gg/s1600-h/breakfast+tamales.jpg"><img id="BLOGGER_PHOTO_ID_5326179879308858338" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdwmoZOZGPfyVKLrm6AlvPKmXDuPEE6fTO_KG3v4n8f0aqERduGeASKd-RObkJb81KI0h-Gl7zI-M1K79R79P7vMAPSEGe7Ewt8-CepHxtfX-tk64LyIwFyOp5bPxkVPOXJjAFSEek2Gg/s400/breakfast+tamales.jpg" border="0" /></a> </div><div align="center"></div><div align="center"><span style="font-family:arial;">I've been making a lot of tamales lately. They've been a big hit at the <a href="http://www.urbanharvest.org/programs/market/index.html">Bayou City Farmers Market</a></span></div><div align="center"><span style="font-family:Arial;">This one is pretty cool. When people ask what's in the tamales I tell them that it's <span class="blsp-spelling-error" id="SPELLING_ERROR_0">migas</span> ( a Mexican <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">scrambled</span> egg dish) Then after they've tried it and said, "wow" or "yum", I tell them that it's tofu <span class="blsp-spelling-error" id="SPELLING_ERROR_2">migas</span> so it has no cholesterol. I'm <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">surprised</span> by the number of big burly meat <span class="blsp-spelling-error" id="SPELLING_ERROR_4">eatting</span> types who buy them anyway. </span></div><p align="center"><span style="font-family:Arial;">We make the tamales in three steps and we make giant batches so I'll try to estimate a smaller batch but it's not exact.</span></p><p align="center"><span style="font-family:Arial;"></span></p><p align="center"><span style="font-family:Arial;"><strong>Start off by soaking your corn husks!</strong></span></p><p align="center"><span style="font-family:Arial;"><strong>Basic Tamale Dough</strong></span></p><p align="center"><span style="font-family:Arial;">2 cups <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Masa</span></span></p><p align="center"><span style="font-family:Arial;">1and 1/2 cups warm Vegetable Stock</span></p><p align="center"><span style="font-family:Arial;">1/2 cup Peanut Oil</span></p><p align="center"><span style="font-family:Arial;">3 teaspoons baking powder </span></p><p align="center"><span style="font-family:Arial;">4 teaspoons salt</span></p><p align="center"><span style="font-family:Arial;">1/4 cup cold water</span></p><p align="center"><span style="font-family:Arial;">Start by putting the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">masa</span> in your mixer and turning it on. Add the <span class="blsp-spelling-error" id="SPELLING_ERROR_7">veggie</span> stock and let it mix for 3-5 minutes. Add the peanut oil and let it mix for another 3-5 minutes. While that's mixing combine the rest of the ingredients in a little bowl. After five minutes add the rest of the ingredients and mix again for 3-5 minutes. </span></p><div align="center"><span style="font-family:arial;"><strong>The Creative Part</strong></span></div><div align="center"><span style="font-family:Arial;">At this point in our tamale process we add some kind of vegetable. For the breakfast tamale I add about a half a can of tomato sauce and a half an onion ground up in a blender. I also add fresh sage to this tamale dough.</span></div><div align="center"><span style="font-family:Arial;"></span></div><div align="center"><span style="font-family:Arial;">You can add all kinds of veggies to your dough. I've added onion, <span class="blsp-spelling-error" id="SPELLING_ERROR_8">chayote</span>, spinach, herbs, sweet potato and beets at one time or another to my different <span class="blsp-spelling-error" id="SPELLING_ERROR_9">masas</span>. I find that this does gives the <span class="blsp-spelling-error" id="SPELLING_ERROR_10">masa</span> character and tenderness so the <span class="blsp-spelling-error" id="SPELLING_ERROR_11">masa</span> doesn't come out dense like a hockey puck, or bland like a corn tortilla.</span></div><div align="center"><span style="font-family:Arial;"></span></div><div align="center"><span style="font-family:Arial;"><strong>Tofu Scramble</strong></span></div><div align="center"><strong><span style="font-family:Arial;"></span></strong></div><div align="center"><span style="font-family:Arial;">about 1 cup finely diced onion, bell pepper and hot pepper combo (easy on the hot pepper, Tiger)</span></div><p align="center"><span style="font-family:arial;">2 large packages of medium or hard tofu (crumbled up really good)</span></p><p align="center"><span style="font-family:arial;">1/4 cup lemon juice</span></p><p align="center"><span style="font-family:arial;">1 tablespoon <span class="blsp-spelling-error" id="SPELLING_ERROR_12">dijon</span> mustard</span></p><p align="center"><span style="font-family:arial;">2 tablespoons <span class="blsp-spelling-error" id="SPELLING_ERROR_13">miso</span></span></p><p align="center"><span style="font-family:arial;">1/4 teaspoon turmeric</span></p><p align="center"><span style="font-family:arial;">1/4 teaspoon paprika</span></p><p align="center"><span style="font-family:arial;">1/2 teaspoon each freshly chopped oregano and parsley (most herbs can be used here)</span></p><p align="center"><span style="font-family:arial;">2 cloves fresh minced garlic</span></p><p align="center"><span style="font-family:Arial;"></span></p><p align="center"><span style="font-family:Arial;">This can all be mixed together and it doesn't need to be cooked. It will steam in the steamer.</span></p><p align="center"><span style="font-family:Arial;"></span></p><p align="center"><span style="font-family:Arial;">OK now your ready to assemble. Take a nice big corn husk and lay it out on the table. Spread a thin layer of <span class="blsp-spelling-error" id="SPELLING_ERROR_14">masa</span> onto the husk in a rectangular shape about 3" wide and 5" long. The <span class="blsp-spelling-error" id="SPELLING_ERROR_15">masa</span> should be about a 1/4 inch thick. Now add a strip longways down the middle of the tofu filling. </span></p><p align="center"><span style="font-family:Arial;">Now you want to fold the two exposed <span class="blsp-spelling-error" id="SPELLING_ERROR_16">masa</span> sides together so that in the end you have a tube of <span class="blsp-spelling-error" id="SPELLING_ERROR_17">masa</span> surrounding your delicious filling. Fold the extra flap of corn husk up and lay the tamale down so that the flap doesn't pop back up</span></p><p align="center"><span style="font-family:Arial;">Steam that tamale for 30-45 minutes.</span></p><p align="center"><span style="font-family:Arial;">I realize that this is going to require some better pictures so we will do that next time we do tamales (every week) so stay tuned.</span></p><div align="center"><strong><br /><span style="font-family:Arial;"></span></strong></div><div align="center"></div>Staci Davishttp://www.blogger.com/profile/09968682645296425156noreply@blogger.com3tag:blogger.com,1999:blog-4172072367571911304.post-84252924946175933552008-08-12T19:25:00.001-07:002009-10-25T20:20:52.896-07:00One Vegan Night in Denver<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqDJRy6eDPTOW7WEsOIXQ4wRazRe-KfeUQbUEMMhnDsYUVdem4dhk3mZrVb7I1yreUHZV6GaippxXfQ79JRwiqP_BSI0Se1TEY1R1oepf_LKmfW3aqbvejkr0q7ho6ogzXcgh291680Cw/s1600-h/mmmm+vegan+cake.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5233830876890404386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqDJRy6eDPTOW7WEsOIXQ4wRazRe-KfeUQbUEMMhnDsYUVdem4dhk3mZrVb7I1yreUHZV6GaippxXfQ79JRwiqP_BSI0Se1TEY1R1oepf_LKmfW3aqbvejkr0q7ho6ogzXcgh291680Cw/s400/mmmm+vegan+cake.jpg" /></a> Mmmmm vegan chocolate cake !<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbkz-tImPN47kfWjNyqGnUTKlgFGoVf1RQXH4MIst-FOD6cbmyFkp77UE6MefREKDaSZfMb_TX7I6TxONyiNWuHMr3vBaNW1pxn489nW0KYzR3XJc6yeKSBy_44RYkbIUf3Qd7NxZf8Sg/s1600-h/Diva+and+Erin.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5233826071585001090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbkz-tImPN47kfWjNyqGnUTKlgFGoVf1RQXH4MIst-FOD6cbmyFkp77UE6MefREKDaSZfMb_TX7I6TxONyiNWuHMr3vBaNW1pxn489nW0KYzR3XJc6yeKSBy_44RYkbIUf3Qd7NxZf8Sg/s200/Diva+and+Erin.jpg" /></a><br />I've just returned from Denver where I was lucky enough to spend an evening with these two lovely ladies, Diva and Erin as they joined me on my vegan Denver adventure. Though not vegan themselves, they were completely open and awesome. They learned what seitan was and made up some cute jokes, like if you could make Devil's food cake with seitan. Very clever Diva, you go girl.<br /><br /><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDnzCLfyhqK-DoCE5VdOxlMQiX-VK6PGu4Ib4G_Ye2H63ytDVyBNXDhsKokWi41zRAyQDBB8Fmzb7fYEGrjUx5mYVTRwURGlX8voWoLOembhyphenhyphenYPWipYm4WSPvFP1hN2nBe1wBw8oYiAPk/s1600-h/mercury+cafe+red+sunflower.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5233829968243752434" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDnzCLfyhqK-DoCE5VdOxlMQiX-VK6PGu4Ib4G_Ye2H63ytDVyBNXDhsKokWi41zRAyQDBB8Fmzb7fYEGrjUx5mYVTRwURGlX8voWoLOembhyphenhyphenYPWipYm4WSPvFP1hN2nBe1wBw8oYiAPk/s320/mercury+cafe+red+sunflower.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWDAEzM06pLq39qjPcSgW9NEsV1xoO-nsRXj4L3ef56NacXjg3_aZpLtuAsd2d-1w8iqmNwVchXa9r88HSU7BEC7ntiBWzMQRaAkBOfPzxwoG4oby-fWHqP9nBjQNGU0_yrkPCC8R3VC4/s1600-h/mercury+cafe+lavender.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5233826860475385122" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWDAEzM06pLq39qjPcSgW9NEsV1xoO-nsRXj4L3ef56NacXjg3_aZpLtuAsd2d-1w8iqmNwVchXa9r88HSU7BEC7ntiBWzMQRaAkBOfPzxwoG4oby-fWHqP9nBjQNGU0_yrkPCC8R3VC4/s200/mercury+cafe+lavender.jpg" /></a> The first place we hit was the Mercury Cafe which is not completely vegan but more of a local sustainable organic kind of a place. There were all these cool flowers out in front and a compost pile. There was a bike rack in the front entryway and uber-cool toilets which I'll talk about later. <a href="http://www.mercurycafe.com/">http://www.mercurycafe.com/</a><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Oz68fiuVyDMN0HUKAW8YE9GhU9zm3OVDLkop98K74DghE5-BgOTUsZhTMZSawJtUl7YbtZwqs1fy4RPNTqPpygu-KETk36PvZk7Tp2JrviYwkDzQ3wE5aHYCubeqRISwG03gWeoX3z0/s1600-h/mercury+room+bike+rack.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5233830557806094802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Oz68fiuVyDMN0HUKAW8YE9GhU9zm3OVDLkop98K74DghE5-BgOTUsZhTMZSawJtUl7YbtZwqs1fy4RPNTqPpygu-KETk36PvZk7Tp2JrviYwkDzQ3wE5aHYCubeqRISwG03gWeoX3z0/s200/mercury+room+bike+rack.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGwgidFqyd22nfJ9gWktVHYCEtRmUbgG4zTlTir2H36GEgDUXo1P4Nbwi8m9EEFbc44B97j3bDm63DmtP8k8auRae8gtYbITIiO8lZYpMgvHxz25LCT1I_vIptCvCyr0Wz-wotfw-pFRg/s1600-h/mercury+compost.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5233826325839442706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGwgidFqyd22nfJ9gWktVHYCEtRmUbgG4zTlTir2H36GEgDUXo1P4Nbwi8m9EEFbc44B97j3bDm63DmtP8k8auRae8gtYbITIiO8lZYpMgvHxz25LCT1I_vIptCvCyr0Wz-wotfw-pFRg/s200/mercury+compost.jpg" /></a> The Mercury Cafe is not just a restaurant. It's quite subversive. They have extra rooms that they can do extra stuff in. They have an upstairs for dancing, yoga and what not and an extra room adjacent to the dining room for other stuff, like movies. When we got there they were watching a film about copyrighting but the girls and I decided that we had too much to talk about and we didn't want to disturb the other movie watchers.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEips8HOZNNRHNvk_XF6cTgofSdy0Bls8BwqTKvRdZ1zYP0Wplb8TvAirTEGau35FILS5ps823CGA7Qhq_VXWdoYnO5RnGCZzCF16OlT0lB2kW3hkbWJ2KyJiiS7SN2VVwmGGPHFmh9vJU8/s1600-h/grill+tofu+appetizer.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5233829247923549026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEips8HOZNNRHNvk_XF6cTgofSdy0Bls8BwqTKvRdZ1zYP0Wplb8TvAirTEGau35FILS5ps823CGA7Qhq_VXWdoYnO5RnGCZzCF16OlT0lB2kW3hkbWJ2KyJiiS7SN2VVwmGGPHFmh9vJU8/s320/grill+tofu+appetizer.jpg" /></a> We ordered the Vegan Grill (which I forgot to take a picture of until the end) and I must say it was some of the best tofu I've had. The flavor reminded me of chicken fried steak. It was served with a black bean sauce and a spicy kind of a duck sauce. Unfortunately, we wanted to keep the party moving but I know that anything else we would have tried would have been awesome. </div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA_uXLpE8DljfXms_xaq0yB_IwB9l3lEYqKpStyFvcI5HhaBw1lg5BKu7Z2S7hegKfJ0r3IAio5MAq2CDtNJe03tuAkdIokppy_C8BKBPIcu2CAieLUzM57tyHkScQJ0Qv1HqGxjEsiXA/s1600-h/Aimee.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5233829599869757058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA_uXLpE8DljfXms_xaq0yB_IwB9l3lEYqKpStyFvcI5HhaBw1lg5BKu7Z2S7hegKfJ0r3IAio5MAq2CDtNJe03tuAkdIokppy_C8BKBPIcu2CAieLUzM57tyHkScQJ0Qv1HqGxjEsiXA/s320/Aimee.jpg" /></a> The bar-none best thing about the Mercury Cafe was our fantastic server, Aimee (sp?). When we probed her about everything vegan in Denver she finally admitted her part in the soon to be world famous group <strong><em>Underground Carrot. </em></strong><a href="http://profile.myspace.com/index.cfm?fuseaction=user.viewprofile&friendID=270751408">http://profile.myspace.com/index.cfm?fuseaction=user.viewprofile&friendID=270751408</a></div><br /><div>This group of cool kids has an underground food delivery and weekend restaurant business that is totally worth checking out. They are trying to raise money to open their own place by hosting underground dining parties which are becoming more and more legitimate. I will definitely go to one of their double top secret temporary dining sites next year if they don't have their own place by then but I hope they do. </div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaqzAC49yFEHwHatpw0qB-fiy30LrIO5ZRbwN0vbrpRl1uy-qxRvwBDAQo3IK_jphZCoIqio3rB506FyIheAFx531LKzr3lS6Ix-jP9-5pMB7ervpGs3HVaclP_X9sawYbVZF84B85YQg/s1600-h/mercury+room+toilet.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5233832785866317666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaqzAC49yFEHwHatpw0qB-fiy30LrIO5ZRbwN0vbrpRl1uy-qxRvwBDAQo3IK_jphZCoIqio3rB506FyIheAFx531LKzr3lS6Ix-jP9-5pMB7ervpGs3HVaclP_X9sawYbVZF84B85YQg/s200/mercury+room+toilet.jpg" /></a> The other cool thing about Mercury Cafe is this awesome toilet which pours the water that is destined for the basin over the top first. That way you can wash your hands after you flush. The water is perfectly good for hand washing, tooth brushing etc...<br /><div>The Mercury Cafe got three thumbs up! </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzfdpSdrOPnVPSZJHhFg61GXef-Y_AwgzCgcpZDpsxa80jAinaQ5ACoEgca27hmOzfJYuN67DMJhrZ8aQfqno8hJika7cFVnbsYmGMo9b1U4JfopUxAhxYbLc8eA4oLFzvo7fSpf3RO84/s1600-h/watercourse+foods+mural.jpg"></a>The next place we went was to Water Course Foods. </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZLGerr4axREbsHM2eHV81s4my9MfAIkCxXDDBBvoWOqo6rEIxXpYnH5kEg_9loi31XNfuriGfl9OKCcn6J8AbOA-yXCGA3DO6gbLmTMmPogRUPOetf7mVjH8oN9zEk3o_MPLLCHn0-8/s1600-h/watercourse+foods+mural.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5233852338187195330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZLGerr4axREbsHM2eHV81s4my9MfAIkCxXDDBBvoWOqo6rEIxXpYnH5kEg_9loi31XNfuriGfl9OKCcn6J8AbOA-yXCGA3DO6gbLmTMmPogRUPOetf7mVjH8oN9zEk3o_MPLLCHn0-8/s400/watercourse+foods+mural.jpg" /></a></div><div>This picture is the mural (or painting ) that they have in the front entryway. This place is all vegetarian / vegan friendly and had a huge selection of goodies. <a href="http://www.watercoursefoods.com/menu.php">http://www.watercoursefoods.com/menu.php</a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFKC3JYewfbm2QnBZrSyVFTgLboFfC8ziyTPRna-Hl4r8PPo4rymyaeldHD4GE5uWJ55ONJBAvkrBxShymW2voeY38JodkO9nVK5DR71VXn10U3qald4bj3Gk5Y9UuM5pSSKp5N2J5ZH0/s1600-h/jenn.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5233824744620420306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFKC3JYewfbm2QnBZrSyVFTgLboFfC8ziyTPRna-Hl4r8PPo4rymyaeldHD4GE5uWJ55ONJBAvkrBxShymW2voeY38JodkO9nVK5DR71VXn10U3qald4bj3Gk5Y9UuM5pSSKp5N2J5ZH0/s200/jenn.jpg" /></a> This was our sweet server Jenn (hello Jenn!)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUNj13xtz2Sh8qSQLupZeoGNwLgIi5xTu7ppXMzWdwrjcso0mem_G1DgAB4mvUNiZEEg_uEsHlbVghOmX7LsE82lpxVkI1DI1kaEhsRB3YYp6eeBcihTJOW5Lbtm77Xw5020LtvU13bo/s1600-h/vegan+buffalo+wings.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5233833949986952242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUNj13xtz2Sh8qSQLupZeoGNwLgIi5xTu7ppXMzWdwrjcso0mem_G1DgAB4mvUNiZEEg_uEsHlbVghOmX7LsE82lpxVkI1DI1kaEhsRB3YYp6eeBcihTJOW5Lbtm77Xw5020LtvU13bo/s200/vegan+buffalo+wings.jpg" /></a>We tried as much as we could but the menu was huge. Pictured on top are the Vegan Buffalo Wings. One of the other servers was eating this and was kind enough to offer me a bite. The wings were very good but cold. I thought they had a bit too much black pepper. I prefer mine with Louisiana Hot Sauce and nothing else. The Ranch was great.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi33kN7H9jiXb_C_K94eaTAM6qfsvo5aIK5Cf67O-UDtLtwgOC3gKS08CTo2_dUMoLTTdRUgcmtcboCee9VvVwzAkRB9uBPmrlCUgifqXZy5bqOMg7dVYCNG1ludDzyZXNIRCcN8kf4_KI/s1600-h/seitan+philly.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5233825517768714914" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi33kN7H9jiXb_C_K94eaTAM6qfsvo5aIK5Cf67O-UDtLtwgOC3gKS08CTo2_dUMoLTTdRUgcmtcboCee9VvVwzAkRB9uBPmrlCUgifqXZy5bqOMg7dVYCNG1ludDzyZXNIRCcN8kf4_KI/s200/seitan+philly.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp9zanxL0p3eLiBGbEa4Sq_fX_OH8fW8Iljf85tyqa21ZhwkNFvBKpPQxvDf5cDf-boydjfJz0MHtMry2XJGRdJWwPmJAGwsAR0QmarZSJw0h9s70GIIqSDfBP3Cmyg6dYUQLCyS8Qpkg/s1600-h/juan+wrap.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5233825105514430962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp9zanxL0p3eLiBGbEa4Sq_fX_OH8fW8Iljf85tyqa21ZhwkNFvBKpPQxvDf5cDf-boydjfJz0MHtMry2XJGRdJWwPmJAGwsAR0QmarZSJw0h9s70GIIqSDfBP3Cmyg6dYUQLCyS8Qpkg/s200/juan+wrap.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB66kCRWKbpT_VOuIQV40IE-4aqkw3eIwMTbKQzPTkX_o8cVFOLRk7CydfmTfDyNJX_1Yae5QOHAUqgSIQt0QVu8_RdjQLCLApjkNZRY90F2hCYNr_2OvvrOZaxtrxfN1UZQTs0yZ-3oA/s1600-h/vegan+chicken+fried+steak.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5233834173902215522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB66kCRWKbpT_VOuIQV40IE-4aqkw3eIwMTbKQzPTkX_o8cVFOLRk7CydfmTfDyNJX_1Yae5QOHAUqgSIQt0QVu8_RdjQLCLApjkNZRY90F2hCYNr_2OvvrOZaxtrxfN1UZQTs0yZ-3oA/s200/vegan+chicken+fried+steak.jpg" /></a></div><br /><div>Then we tried the Seitan Philly, The Juan Wrap and the Country Fried Seitan. The Juan Wrap was the hands down favorite. Erin experienced vegan nirvana. It was fun to witness.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQuF3L0S1IPlEa1uNg-hLf10I4NuBqVmJSKV_Se_gSgBWgHhgTwnO3-gZPfpxCqZz7T3Qal6sIqBBbn-PRVyG0uFyxK4NHQHRh6sVl8bjqrn6V5RkWen2BTdTCQHfNdMHdZZM4WZsie28/s1600-h/dessert+selection.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5233823599077623714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQuF3L0S1IPlEa1uNg-hLf10I4NuBqVmJSKV_Se_gSgBWgHhgTwnO3-gZPfpxCqZz7T3Qal6sIqBBbn-PRVyG0uFyxK4NHQHRh6sVl8bjqrn6V5RkWen2BTdTCQHfNdMHdZZM4WZsie28/s200/dessert+selection.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimLChyphenhyphenCCaZSQ5KVLLcfyoACR0wUPavQwevR7Ld2zAWvT_bsQM-ZeF7h9G-ji25bNJU7DyUzhapByK76l6GWrQ1vyC1v_09HbT1iaUOygd5Dp6u8exi2eZ4MnHxLEgLwMKtu2vMrMkCtpc/s1600-h/ho+ho+cakes.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5233824548637924834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimLChyphenhyphenCCaZSQ5KVLLcfyoACR0wUPavQwevR7Ld2zAWvT_bsQM-ZeF7h9G-ji25bNJU7DyUzhapByK76l6GWrQ1vyC1v_09HbT1iaUOygd5Dp6u8exi2eZ4MnHxLEgLwMKtu2vMrMkCtpc/s200/ho+ho+cakes.jpg" /></a> We then had to explore the dessert tray which had ho ho's cupcakes, tiramisu, gluten-free chocolate cake, apple pie, and so many goodies that we had to order four even though there were only three of us. My fave was the tiramisu which was even better two days later. </div><br /><div></div><br /><div>I also ordered the Green Chili soup which I thought needed some tvp for more body. Other than that I believe Water Course also gets three thumbs up from the gals.<br /></div><div><div><div><div><div><div><div><div><div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqfMzxonHWMVUCaEUJ6y1Cwuh_sYXNeuu-w6xnPeSofBm6J523ajyWO6sRcdMm_Em3Kh11Wl8h-fW7N9KVNDjEyTWM6psKNbwon7XeWL4vFpZ1HIMKtecSYRKDRen9pK8X_a6COFCeSlQ/s1600-h/p+dogs.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5233823162748775490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqfMzxonHWMVUCaEUJ6y1Cwuh_sYXNeuu-w6xnPeSofBm6J523ajyWO6sRcdMm_Em3Kh11Wl8h-fW7N9KVNDjEyTWM6psKNbwon7XeWL4vFpZ1HIMKtecSYRKDRen9pK8X_a6COFCeSlQ/s200/p+dogs.jpg" /></a> </div><div>The prairie dogs give Vegan Denver two tails up!</div></div></div></div></div></div></div></div></div></div></div></div></div>Staci Davishttp://www.blogger.com/profile/09968682645296425156noreply@blogger.com5tag:blogger.com,1999:blog-4172072367571911304.post-16192539494678626982008-07-30T09:26:00.001-07:002009-04-18T17:23:46.508-07:00Green Avocado Gazpacho<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyomWrPxiH7lfCXyteRS_ydgQHEwIeeg_9FV7jsQn5RuLoFpyGXfQHwajezzjExulRjidBjfcK5sF0VpWZ9p7cgy7Z-nTYLrWAMjCDV5Es12BEmfkdzDsRuYrPkj0cwaDz9GS3HcWF3OQ/s1600-h/green+gazpacho.jpg"><img id="BLOGGER_PHOTO_ID_5229565934181442322" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyomWrPxiH7lfCXyteRS_ydgQHEwIeeg_9FV7jsQn5RuLoFpyGXfQHwajezzjExulRjidBjfcK5sF0VpWZ9p7cgy7Z-nTYLrWAMjCDV5Es12BEmfkdzDsRuYrPkj0cwaDz9GS3HcWF3OQ/s400/green+gazpacho.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4jwRq4KLlb2Ov2nuRmlvGua1k4akT6GQ3CbMXaoQ5Mp2LbxqGFa0bNSNODsruczRQt9yuBOHgdkFk-U2w2LBK-oEbPRw3gPqNenB2xesX9oD96oiNsnryEPcPmIp9lXh5h5jH5KdK5Ow/s1600-h/Picture+578.jpg"></a><br /><br />In a hurry as usual, but I have this orginal recipe on file: contents are not neccesarily in this order.<br /><strong>Green Gazpacho<br /></strong>Onion<br />Cucumber<br />Celery<br />Bell pepper<br />Cilantro<br />Parsley<br />Basil<br />Garlic<br />Organic Pecans<br />Sea Salt<br />Black Pepper<br />Cumin<br />Celery Seed<br />Cayenne Pepper<br />Organic Lemon and Lime Juice<br />Little bit of olive oil<br />Avocado<br />Tomatillo<br />White Wine Apple Cider Vinegar <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7-R-9Nok6kDrvSEca1IY6htymnwgGe1VrposDY1tXK8Gdr-atnLeALJ9lzkOhx8moZPyeTuDr8jjODcoyXkOiI1iIBd8h_q1g8c_SIF4wjsil2zYNIu26w5xDzMX2fpoXTjVu7WX6Y8M/s1600-h/Picture+570.jpg"><img id="BLOGGER_PHOTO_ID_5228845434409568450" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7-R-9Nok6kDrvSEca1IY6htymnwgGe1VrposDY1tXK8Gdr-atnLeALJ9lzkOhx8moZPyeTuDr8jjODcoyXkOiI1iIBd8h_q1g8c_SIF4wjsil2zYNIu26w5xDzMX2fpoXTjVu7WX6Y8M/s320/Picture+570.jpg" border="0" /></a>The Garnish is Boscoli Italian Olive Salad, in a jar. Oh and an avocado wedge. </div>Staci Davishttp://www.blogger.com/profile/09968682645296425156noreply@blogger.com0tag:blogger.com,1999:blog-4172072367571911304.post-14256076083944684682008-07-30T09:23:00.001-07:002009-10-25T20:22:17.552-07:00Moussaka<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO-HYvmqHl9XAWBQ48M-eaMnJtG9vy5nDujdwPv2W64ORTYraYz8YIn8jEaJWTUZLqrjGHkDPvbQU-Kuky7aU9axP4YaaLBlHlkl4M8xsh69_B8lDmLapKkmctAJOtNg02aUjGMKjhFXA/s1600-h/moussake.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5229566548200944210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO-HYvmqHl9XAWBQ48M-eaMnJtG9vy5nDujdwPv2W64ORTYraYz8YIn8jEaJWTUZLqrjGHkDPvbQU-Kuky7aU9axP4YaaLBlHlkl4M8xsh69_B8lDmLapKkmctAJOtNg02aUjGMKjhFXA/s400/moussake.jpg" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL3TMJzFoM9JX1A5nw7mQDwlrO8DtRoEi24IZBlzKp-NuobIhiALJjHowMj5XggfwJcUMdODoiBjt-zDX0a9_4iNWNJ5fwn9sO0oKM6IpwzMGuXOWHSD3rbQ9Zs-VKhSNSDYhrzKdMPxs/s1600-h/Picture+560.jpg"></a><br />This Moussaka is a fave of mine. I made a bunch of this for my customers so you may want to cut back on the recipe.<br /><br /><strong>For the sauce:</strong><br /><br />1 Onion<br />1 Package of Bob's <span id="SPELLING_ERROR_0" class="blsp-spelling-error">TVP</span><br />1 cup water<br />1/4 cup <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Braggs</span> Liquid <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Aminos</span><br />2 Cans Tomato Sauce<br />1 small can Tomato Paste<br />4 Cloves Garlic<br />1/2 tsp. Cinnamon<br />1/8 tsp Allspice<br />1/2 tsp Ground Cloves or 3-4 Whole Cloves<br />2-3 Bay Leaves<br /><br />Soak the <span id="SPELLING_ERROR_3" class="blsp-spelling-error">TVP</span> in the <span id="SPELLING_ERROR_4" class="blsp-spelling-error">Braggs</span> and the water for 30 minutes. Chop the onion and put it in a saute pan with about an inch of water in it. Add the garlic, the spices and the <span id="SPELLING_ERROR_5" class="blsp-spelling-error">TVP</span> and cook it for about 10 minutes, turning it often. Add the tomato sauce and the the paste and let it reduce for about 30 minutes and set it aside.<br /><br /><strong>Eggplant and Potato:</strong><br /><br />I usually partially peel my eggplant. I leave little strips of skin for decoration. Slice the eggplant and the potato into 1/2 inch slices. Put the potato in water to keep it from turning brown and put the eggplant on a salted clean towel and then add more salt and another towel on top of that and then cover the whole thing with something flat like a cutting board. You can also put some junk on it to weigh it down. I use my blender or cans. It doesn't matter. Leave them for an hour.<br /><br />Meanwhile boil those <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">potatoes</span> until they are just done. Douse them with cold water to cool them down then set aside.<br /><br /><strong><span id="SPELLING_ERROR_7" class="blsp-spelling-error">Bechamel</span>:</strong><br /><br />Make a roux of non-hydrogenated fake butter and whole wheat pastry flour.<br />1/2 cup fake butter<br />1/2 cup flour.<br /><br />Cook this for 5 minutes on a medium to low flame.<br /><br />Very slowly add Soy milk. Add a little, let it heat up and then stir it around. Repeat until you've used around 2 1/2 cups of milk.<br /><br />Add:<br />1/4 cup lemon juice<br />Salt<br />pepper to taste<br /><br />Once everything is cooled you can assemble the casserole:<br />Layer the sauce down first, then the eggplant, then the <span id="SPELLING_ERROR_8" class="blsp-spelling-corrected">potatoes</span>, then the <span id="SPELLING_ERROR_9" class="blsp-spelling-error">bechamel</span>. <span id="SPELLING_ERROR_10" class="blsp-spelling-corrected">Sprinkle</span> with Paprika and bake at 350 until hot and bubbly.</div>Staci Davishttp://www.blogger.com/profile/09968682645296425156noreply@blogger.com1tag:blogger.com,1999:blog-4172072367571911304.post-65264412878010157102008-07-30T08:53:00.000-07:002009-04-18T17:23:00.241-07:00Vegan Chocolate Strawberry Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ezqtfdeRtc13rf5mELdRzDiEyWgkZtGK04kP7mYMQu1Caal6NwU25KDWyPDSMDCblJQWq46UmxuIj_XPw0E1w156ohyY7sWaPNnmWGvfkirN0jK8CohA2TQxONteDjxSafYIxUKlpT8/s1600-h/vegan+chocolate+strawberry+cake.jpg"><img id="BLOGGER_PHOTO_ID_5229567655425594946" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ezqtfdeRtc13rf5mELdRzDiEyWgkZtGK04kP7mYMQu1Caal6NwU25KDWyPDSMDCblJQWq46UmxuIj_XPw0E1w156ohyY7sWaPNnmWGvfkirN0jK8CohA2TQxONteDjxSafYIxUKlpT8/s400/vegan+chocolate+strawberry+cake.jpg" border="0" /></a><br /><div><br /><br />I remember looking at <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">someones</span> blog, I can't remember who's. They were complaining that they needed to get their cake layers more even and I was thinking to myself, Blogger dude, you're way too OCD. It looks good to me! Now here I am in the same boat. I want beautiful even layers too. While chocolate <span class="blsp-spelling-error" id="SPELLING_ERROR_1">ganache</span> covers a lot of mistakes we can improve with a tweek here and there.<br />I followed <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Paku</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Paku's</span> strawberry <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Kake</span> recipe here <a href="http://www.pakupaku.info/sweets/strawberrykake.shtml">ttp://www.pakupaku.info/sweets/strawberrykake.shtml</a><br />with a few exceptions. I didn't have any black currant <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">liqueur</span> so I used <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Acai</span> juice from <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Bosa</span> Nova (wont' do that again, don't like the color) and I used a heaping cup of frozen blended strawberries instead of jam.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNnIlS2KAEiTP9XSg3d6lOwvlyDYNA0meBVdqq46aMH05WdSSOQvkwcUkrtiYwo8LsJcpQCJCAXbrL5cIt-U7JoduMfWdRdFOPCsh_25A0GuANl0NyNBT-VJHqytyyvj3rJnztYm8n4Sg/s1600-h/Picture+580.jpg"><img id="BLOGGER_PHOTO_ID_5228840606626936338" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNnIlS2KAEiTP9XSg3d6lOwvlyDYNA0meBVdqq46aMH05WdSSOQvkwcUkrtiYwo8LsJcpQCJCAXbrL5cIt-U7JoduMfWdRdFOPCsh_25A0GuANl0NyNBT-VJHqytyyvj3rJnztYm8n4Sg/s200/Picture+580.jpg" border="0" /></a> <a href="http://www.wabashfeed.com/index.htm">http://www.wabashfeed.com/index.htm</a><br />I used a charming cherry butter from the Wabash Feed Store for the layers and I put some in the <span class="blsp-spelling-error" id="SPELLING_ERROR_8">ganache</span> frosting as well. The frosting is one package of vegan <span class="blsp-spelling-error" id="SPELLING_ERROR_9">choco</span>-chips with 1/4 cup canola oil, 1/3 cup soy milk, warmed with 1/4 cup cherry butter, and a tablespoon vanilla. Warm up that milk, pour it over the chips, wait a minute and then stir it all together with the oil. When it is at a spreadable temp (slightly above room temp), and the cake is nice and cool you can spread it with a hot dry knife.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihULrw8hBvcJawn2Qo4PjznxMyiYMckDRGNCvC1G5wOLE6ceL_cRSP5zxNrSaw_Omm6ta7VwoQAyBqjJ8XHdmNF9D2n_amgQhVPJATMa-qqQLDmrJXkTrw0cI8rsFdBaTqvAaEBfc7pYI/s1600-h/Picture+506.jpg"><img id="BLOGGER_PHOTO_ID_5228838092312483266" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihULrw8hBvcJawn2Qo4PjznxMyiYMckDRGNCvC1G5wOLE6ceL_cRSP5zxNrSaw_Omm6ta7VwoQAyBqjJ8XHdmNF9D2n_amgQhVPJATMa-qqQLDmrJXkTrw0cI8rsFdBaTqvAaEBfc7pYI/s320/Picture+506.jpg" border="0" /></a>Here's the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">movable</span> feast I took to my chief tester. He said it better be low-fat cause it's going to take him one day to eat it. I think that's a compliment.</div>Staci Davishttp://www.blogger.com/profile/09968682645296425156noreply@blogger.com0tag:blogger.com,1999:blog-4172072367571911304.post-66234297181048319182008-07-20T15:26:00.000-07:002009-04-18T17:23:28.694-07:00Vegan Lemon Curd Tart<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimzkVUfchzSs-0CVyW6zYqAxpvS0iTHeeP8-jL65ebt08eTqFPdVm9Vzh0wdixdddjuG-reV2Egiu5bVWAr1Bnoqwav9cuLs11PMoKnxr5Dc0zCrQcr57ZiStOMjQta7QdJGjrtC0guxw/s1600-h/Picture+473.jpg"><img id="BLOGGER_PHOTO_ID_5225226518725515138" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimzkVUfchzSs-0CVyW6zYqAxpvS0iTHeeP8-jL65ebt08eTqFPdVm9Vzh0wdixdddjuG-reV2Egiu5bVWAr1Bnoqwav9cuLs11PMoKnxr5Dc0zCrQcr57ZiStOMjQta7QdJGjrtC0guxw/s400/Picture+473.jpg" border="0" /></a> As usual I'm too busy to post the recipe right now. This is a lemon curd vegan tart with plum and Georgia peach slices for garnish. The crust is Vegan shortbread<br /><br /><div></div>Staci Davishttp://www.blogger.com/profile/09968682645296425156noreply@blogger.com2tag:blogger.com,1999:blog-4172072367571911304.post-71055852943160352112008-07-20T15:14:00.000-07:002009-04-18T17:25:38.377-07:00Vegan Buffalo Wings<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZUuX_X9v2V3s3hbyfAwLA2iR_FUaAYClIwGZom-TxfznXzkwZedHufpaTwmx1qYP7aZtLObafutXB1-e8PvoImzNX-TJKirCNHkJQrPuJiSiNiBVE30SNEH1Zz8mRvKQvfSMZGd3TAaA/s1600-h/vegan+Buffalo+Wings,+baked.jpg"><img id="BLOGGER_PHOTO_ID_5229568438426719682" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZUuX_X9v2V3s3hbyfAwLA2iR_FUaAYClIwGZom-TxfznXzkwZedHufpaTwmx1qYP7aZtLObafutXB1-e8PvoImzNX-TJKirCNHkJQrPuJiSiNiBVE30SNEH1Zz8mRvKQvfSMZGd3TAaA/s400/vegan+Buffalo+Wings,+baked.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinMWW66JjVEd2chDPvul6SfuQuE7XdR3e8FgAcVJuJ9mTgnP85rnRqJAQs8fLQVCKLI29Zg8oWK2UAtyGsWLmC2P5sgMQTG3XFNh3TYNJRzyqZtXcVchneTBvhh9VgSi1xJ9Itdu7saT4/s1600-h/Picture+465.jpg"></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3VxHFCZqfesrh2aMZDsKV4FnuLxlBciTk-klDTKXJnHw-MiiZn6-cfzGrux8EkhnuQcrHeYh78-EzikUF7GW3ldIJp9WzDoxbtWSTaHrYsKX_yCfPCZ6Wyxvrhn6IeocAaX2__QxL3GU/s1600-h/Picture+465.jpg"></a></div><br /><div></div><br /><div>My version of Vegan Buffalo Wings </div><br /><div></div><br /><div>Made with tofu skins wrapped up into drumsticks, baked at around 425 to develop a nice crust and then dipped in Louisiana Hot Sauce and served with vegan blue cheese dressing<br /><br /></div><br /><div></div></div>Staci Davishttp://www.blogger.com/profile/09968682645296425156noreply@blogger.com5tag:blogger.com,1999:blog-4172072367571911304.post-25809372861264399892008-07-01T07:16:00.000-07:002009-09-04T06:52:39.163-07:00Almond and Fig Tart<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs-D4AVrozvBu_t9vlF3k6GjwhwjIFMbHQTiW5yNlEYPhM1haDMvCqd70iYJEPO9FiSAp4Sk5nsxJ3XwLFQR20V0RjpwtZUxcWlOgimIP7QLZO91SOXfh50bfj53H2lpb_cBw29xRBfvM/s1600-h/Picture+343.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5218049588297468034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs-D4AVrozvBu_t9vlF3k6GjwhwjIFMbHQTiW5yNlEYPhM1haDMvCqd70iYJEPO9FiSAp4Sk5nsxJ3XwLFQR20V0RjpwtZUxcWlOgimIP7QLZO91SOXfh50bfj53H2lpb_cBw29xRBfvM/s400/Picture+343.jpg" /></a> My friend Larry gave me some figs from his fig tree so I had to figure out what to do witht them. I made a little almond and fig tart as you can see here. I served it with a little coconut sorbet and hibiscus tea from Nile Valley.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvIcDoIJ9-gxi65hlEen5DXmCfAAVQKckcETg6pVKwXxwumi95Js_5YPNkH9xXuHPQ6Krwte1OjLGN2_nmh2BRbRv-sg5SA40Rb2V85bOJGRXAEHK9EJwnj9KpTITtQ9ENPXBuXaxKWOY/s1600-h/Picture+349.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5218049920497607858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvIcDoIJ9-gxi65hlEen5DXmCfAAVQKckcETg6pVKwXxwumi95Js_5YPNkH9xXuHPQ6Krwte1OjLGN2_nmh2BRbRv-sg5SA40Rb2V85bOJGRXAEHK9EJwnj9KpTITtQ9ENPXBuXaxKWOY/s200/Picture+349.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJCsUFP4xLEDNPSPx5d1itJdgnr2pNjYcNh0CWFf9v2QhIqOx0GxTlwe4r5AX5BVlfNemWDWajGtnV4hvOnlxyfkW4WCTFx7bBXNnByxuuNvwd2baX9byJId3QS8knGkCGwaP6reCsW2k/s1600-h/Picture+351.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5218050145145446706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJCsUFP4xLEDNPSPx5d1itJdgnr2pNjYcNh0CWFf9v2QhIqOx0GxTlwe4r5AX5BVlfNemWDWajGtnV4hvOnlxyfkW4WCTFx7bBXNnByxuuNvwd2baX9byJId3QS8knGkCGwaP6reCsW2k/s200/Picture+351.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9qmlqavpFQKbHqrbAXHKy49FfYD0RJFcKboP8wVmlj48zt8YAc7sS-YMUTJFTKRSLjYO073uaOZSAQQN3GhESkWzUlOPu5KBCkd4Jb6b-MLjlHj3R1BFfR4rGWtOWvlnn-FYGcB-7yl0/s1600-h/Picture+354.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5218050343706027682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9qmlqavpFQKbHqrbAXHKy49FfYD0RJFcKboP8wVmlj48zt8YAc7sS-YMUTJFTKRSLjYO073uaOZSAQQN3GhESkWzUlOPu5KBCkd4Jb6b-MLjlHj3R1BFfR4rGWtOWvlnn-FYGcB-7yl0/s200/Picture+354.jpg" /></a><br /><br />I made a vegan shortbread crust, filled the bottom layer with some marmalade, and then put a layer of the almond filling. Then I pushed the little figs into the filling in pretty little circles and baked until done. Please to enjoy. Recipe to follow. Running late for work as usual.<br /><div></div>Staci Davishttp://www.blogger.com/profile/09968682645296425156noreply@blogger.com2tag:blogger.com,1999:blog-4172072367571911304.post-12606936660915039672008-06-26T06:59:00.000-07:002009-10-25T20:21:20.608-07:00Butternut Squash Raviolis<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ZZn7daXOIgo5srnOYFKXZ2WL6qPViVHVGPWkvfynuelKhgLwpimDxFi794PMOd8UiPOt7TSLU71jRWKhE9DViXqHvyu7oyDAMRzSfhbgtuwvXD0Ib93il9oI4jyYGP39LEVxDN4r_dQ/s1600-h/vegan+butternut+squash+raviolis.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5229569782932698834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ZZn7daXOIgo5srnOYFKXZ2WL6qPViVHVGPWkvfynuelKhgLwpimDxFi794PMOd8UiPOt7TSLU71jRWKhE9DViXqHvyu7oyDAMRzSfhbgtuwvXD0Ib93il9oI4jyYGP39LEVxDN4r_dQ/s400/vegan+butternut+squash+raviolis.jpg" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3vMyWsCtpUMTnjoHYORq94-APgg8ZJGQe-l0S_VprgumQb7hctG6zcBQzFcwxockujcFtRD-hZ4lI16oH8L736UlrQX-Y-HTlJDZ7ZWTVB4shITQeh-LqFfY03aFR310mgn4pcMxDYO0/s1600-h/Picture+326.jpg"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG3tYTs-9MP7hIo_ivAQYv31wZ7sRpzUeNTVY4dl61IoNQ-JxALWq6iVDkVj9etP12Jm8dPy9r0vsuyJLoHTCg1Qc0gcElKatpH6nK4smEmJrwe3vum9Ltx3vSPZIVi0tEw0vCy-Z1KAY/s1600-h/Picture+260.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5216191476048365298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG3tYTs-9MP7hIo_ivAQYv31wZ7sRpzUeNTVY4dl61IoNQ-JxALWq6iVDkVj9etP12Jm8dPy9r0vsuyJLoHTCg1Qc0gcElKatpH6nK4smEmJrwe3vum9Ltx3vSPZIVi0tEw0vCy-Z1KAY/s200/Picture+260.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgafOe_8B_Z-_iW6lJPyVpOX_NITItVnTo5EZ7X-6SYM7HfFaMadjGcEtbS82jq6LbQCpBiQpHLenWqSI_96dVGczQa0nZ8L9jYOnUertGExtod7ATWuk5oX_90msZArniVmJu9jCPrz1g/s1600-h/Picture+261.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5216191785840980786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgafOe_8B_Z-_iW6lJPyVpOX_NITItVnTo5EZ7X-6SYM7HfFaMadjGcEtbS82jq6LbQCpBiQpHLenWqSI_96dVGczQa0nZ8L9jYOnUertGExtod7ATWuk5oX_90msZArniVmJu9jCPrz1g/s200/Picture+261.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJWdTjLsdQsQpIAaDqUKdSuOJDdK6kRYebczdW8i9nlhrhPYzn90GF-WADsNf9sg_VYwxFOa6vGOGzNHBCLV5OocUC4Lc40EUO-np6-5ahJGjr_I0YSKsCQFsWatiT-H8p6rpoDqyLgH0/s1600-h/Picture+262.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5216192718001582386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJWdTjLsdQsQpIAaDqUKdSuOJDdK6kRYebczdW8i9nlhrhPYzn90GF-WADsNf9sg_VYwxFOa6vGOGzNHBCLV5OocUC4Lc40EUO-np6-5ahJGjr_I0YSKsCQFsWatiT-H8p6rpoDqyLgH0/s200/Picture+262.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaysonnSv4GD-zb3vjVMFYJfK0_TUT16ueYN1PgI8k2tJJ_DmwVwXXWX3pAhcuKLdfKKYF4juLe8joCfOEJ4O_gLWrLhPZlPchcZWn8hbikIjVTw9ydrPb0HhNEDoQvCvKjpl1fnhk6oU/s1600-h/Picture+263.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5216192896486304322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaysonnSv4GD-zb3vjVMFYJfK0_TUT16ueYN1PgI8k2tJJ_DmwVwXXWX3pAhcuKLdfKKYF4juLe8joCfOEJ4O_gLWrLhPZlPchcZWn8hbikIjVTw9ydrPb0HhNEDoQvCvKjpl1fnhk6oU/s200/Picture+263.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7eBRvNdOtejPvkJrA5fV0D057lFnxtAbpX_uHfs5km5icShRuR4BNU2sj6vgoPkdmO2DcLYJ95XCziS3Y6rNO5jLZD6KVB6iIFmOWPIiGCwkZC6j0NWRoP3NsXUBxQwtrTRNWQe7PUWM/s1600-h/Picture+264.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5216304890212707490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7eBRvNdOtejPvkJrA5fV0D057lFnxtAbpX_uHfs5km5icShRuR4BNU2sj6vgoPkdmO2DcLYJ95XCziS3Y6rNO5jLZD6KVB6iIFmOWPIiGCwkZC6j0NWRoP3NsXUBxQwtrTRNWQe7PUWM/s200/Picture+264.jpg" /></a><br />OK this is a really pure version of this dish. My clients wanted no salt, no oil and one needed no wheat. So I made homemade ravioli using whole wheat pastry flour, oil (just a little), water and salt. Then a mushed up some cooked butternut squash with some allspice and stuffed the inside of the ravioli with them.<br /><br />I made the sauce using oat milk, sherry, garlic, onions, thyme, a small amount of coconut milk, a dash of vegetarian worchestershire and oh yeah wild mushrooms (shitake and oyster). You don't have to saute the veggies you can just cook them in the sauce if you want.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinFoSxFJjlQEVuz3ENKHsTgh2sxQI-VoVlLqrM0zJfHLh6sCvAcawfMaesJ21adkHLjZzFxOVXWHWPHCwkOcxjSo3KVXys4uiSUKq1gHte5f0zjgI6vD_hfswPuBlTY24VRVA7uClbdvE/s1600-h/Picture+330.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5216306096938562210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinFoSxFJjlQEVuz3ENKHsTgh2sxQI-VoVlLqrM0zJfHLh6sCvAcawfMaesJ21adkHLjZzFxOVXWHWPHCwkOcxjSo3KVXys4uiSUKq1gHte5f0zjgI6vD_hfswPuBlTY24VRVA7uClbdvE/s200/Picture+330.jpg" /></a>Then I cut the rest of the squash into the same cute shapes as the raviolis and I baked them with a little allspice. She loved it.</div>Staci Davishttp://www.blogger.com/profile/09968682645296425156noreply@blogger.com1tag:blogger.com,1999:blog-4172072367571911304.post-71734924554369426402008-06-24T06:04:00.000-07:002010-02-07T20:01:35.785-08:00Raw Tostada<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEwZdQQsFLeQkwyShf20mj-tiabeU66WOyW9laAtqEg86EjwIHRZzf_uhAngeX-X3bSn-v1e-wjE-1dEPkgMOE93yX_hpX_zOWdLUVI9EmmGtqwaesubg_Vbd9MVklsbZi7lNhIxGfgWo/s1600-h/Picture+305.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5215436431849973858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEwZdQQsFLeQkwyShf20mj-tiabeU66WOyW9laAtqEg86EjwIHRZzf_uhAngeX-X3bSn-v1e-wjE-1dEPkgMOE93yX_hpX_zOWdLUVI9EmmGtqwaesubg_Vbd9MVklsbZi7lNhIxGfgWo/s400/Picture+305.jpg" /></a><br /><br />Just a little raw snack I was hungry and happened to have some raw onion bread laying around. (Sunflower seeds, flax, onions and spice ground up and dehydrated) and some cashew cheese (The simple version just has salt,oil, lemon, water and cashews). The yellow tomatoes were grown at the Emile Street Community Farm and the variegated basil sprig is from my garden.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgw0e5agd0znR7dGhnOdCf0NM4tw2GiwA7zY01Jzszk_ZFkMdEA0gAZJOAzdvBXI2DQGYMY3duVvafzPt_pD5cb19MrLlEZp3y2N3L0GS95QPSXJi0Qy3z_enw2U9D3XPyFTqzMvvsPs/s1600-h/joe-at-emile-farm.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5215436085340626210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgw0e5agd0znR7dGhnOdCf0NM4tw2GiwA7zY01Jzszk_ZFkMdEA0gAZJOAzdvBXI2DQGYMY3duVvafzPt_pD5cb19MrLlEZp3y2N3L0GS95QPSXJi0Qy3z_enw2U9D3XPyFTqzMvvsPs/s400/joe-at-emile-farm.jpg" /></a><br />That's Joe at the farm. He's our hero!<br />A word about Joe and the farm. The farm sits inside the Houston city limits in a very poor part of town. Joe, who also has a full time job, spends all of his money, heart and soul on this project. He finds land, plops awesome magical mushroom dirt mix on top of the land (sometimes on top of concrete) and then he and the community farm the land. He's gotten the whole community out and involved, based mostly on his good looks and laid back charm. Make it happen Joe. And for all you style watchers out there; farming is the new punk rock!Staci Davishttp://www.blogger.com/profile/09968682645296425156noreply@blogger.com0tag:blogger.com,1999:blog-4172072367571911304.post-40596104652030579382008-06-24T05:40:00.000-07:002009-04-18T17:28:05.039-07:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQj-FG-URJ7Y2UmARM2mBMtum3_xE-dqvqpVAC49fhJZsDEYxkIBUVQmujYzY7pEmFqyKqI7O_8JzwKqdXsyPvVuJQeoR5HCcEAPdqBXOqQxAjp0xP5C4umvsFpDpILPx2sCTOYmbiOA/s1600-h/Picture+216.jpg"><img id="BLOGGER_PHOTO_ID_5216311312892301138" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQj-FG-URJ7Y2UmARM2mBMtum3_xE-dqvqpVAC49fhJZsDEYxkIBUVQmujYzY7pEmFqyKqI7O_8JzwKqdXsyPvVuJQeoR5HCcEAPdqBXOqQxAjp0xP5C4umvsFpDpILPx2sCTOYmbiOA/s400/Picture+216.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwDT2OJZVdvqy5MfkyBRabAfcst0DLlFD7kBIrSxuLOZwsMycLNm1NqLWcJ04ZyHU6-b8AVOCbIC8kxbb3e95V3y7DSABnBL0XBf7rfRU0aAX6N4HS-iuyQejBmFM2wMxPyl5u9CGStko/s1600-h/Picture+216.jpg"></a><span style="font-family:arial;">Vegan Coconut Flan made with Goya Coconut Flan mix and two cans of coconut milk. Super easy!</span><br /><span style="font-family:Arial;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpyAvIvQ7JS9svuxOGhAjfKe1FHIGOp18c6DBas8-q6vViLxlTLq7Bx2kXLgEAuFGgLiuXEbe39Bo8tLJelQ9VF23_MdlhIbQA3AievdaooidIMmvGooo7Cl9fDOwrBURERYTEZi1sju0/s1600-h/Picture+225.jpg"><img id="BLOGGER_PHOTO_ID_5215427291566566866" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpyAvIvQ7JS9svuxOGhAjfKe1FHIGOp18c6DBas8-q6vViLxlTLq7Bx2kXLgEAuFGgLiuXEbe39Bo8tLJelQ9VF23_MdlhIbQA3AievdaooidIMmvGooo7Cl9fDOwrBURERYTEZi1sju0/s200/Picture+225.jpg" border="0" /></a><br /><span style="font-family:arial;">Slightly less easy is the raw vegan cheesecake made with cashews. I need to work on my picture taking skills. I'm always in too much of a hurry.<br /></span></div>Staci Davishttp://www.blogger.com/profile/09968682645296425156noreply@blogger.com1tag:blogger.com,1999:blog-4172072367571911304.post-70857830012916568512008-06-23T15:55:00.000-07:002009-10-25T20:24:08.552-07:00Green Party Luncheon<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyWLJD2r8GvC8GJ-bL4VefJq7llXGgMVU4mYSxKd5YEaq5zb14Zn3lFZ6tEIxK50v9pgYYMZGmzEK_KWdGUs-PAb9zB9UQ9Sv77fRbGR68AFYPvLWT-5xxtzWg12PAZZCRtjX8GpF0CJg/s1600-h/Picture+257.jpg"><img style="CURSOR: hand" id="BLOGGER_PHOTO_ID_5216310793708022770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyWLJD2r8GvC8GJ-bL4VefJq7llXGgMVU4mYSxKd5YEaq5zb14Zn3lFZ6tEIxK50v9pgYYMZGmzEK_KWdGUs-PAb9zB9UQ9Sv77fRbGR68AFYPvLWT-5xxtzWg12PAZZCRtjX8GpF0CJg/s400/Picture+257.jpg" /></a><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; DISPLAY: block; CURSOR: hand" id="BLOGGER_PHOTO_ID_5215277780275867058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb5dI3md2I8g023tIkM6iE_inkbBACU2Xt3hbBHhpl9dSWfE3LWa3l4UoVKSR9KMOIds18J7i4F_Oz2SQxvP245uxBs50jEBLUVBhAAueeXf0c_SxKIJz-FCXL6SzOEDBHymkysC17d-I/s200/Picture+258.jpg" /><br />Lunch for the Green Party Convention consisted of Mediterranean Wraps, Cilantro Pesto Pasta Salad and Melon balls in a Balsamic Mint <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">Vinaigrette</span>. The Wraps were <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Falafel</span>, Lettuce, Tomato, <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Tahini</span> Sauce and Pickled Turnip (that's the pink stuff in the middle). </div>Staci Davishttp://www.blogger.com/profile/09968682645296425156noreply@blogger.com0