Tarts & Charts

School stinks. That's all there is to it. Consequently, I put off studying for exams tonight to make these little wonders. Veganomicon's heart shaped apple galettes! I didn't have the inclination to heart-shape them, so here they are in all of their circular glory. I'm dying to live in apartment with natural light so that these picture will not be so aesthetically DISpleasing. The weather has been so lovely and practically all the other universities in Chicago have been finished for weeks, why must the quarter (rather than semester) system torture me so? 2 weeks til freedom. Until then...

T-t-t-tacos!

About 20 days past due on Cinco de Mayo, but nevertheless, summertime food is finally in season! Things have been pretty busy around here lately, I recently purchased a new bike that actually fits me (woohoo) and I can't wait to ride it around town. Also, in a couple weeks I'm moving up to a new apartment, about 6 blocks north of where I'm at now in the Hemingway mansion. The kitchen is about 10x bigger and it actually gets natural sunlight :) so I can't wait to post some better recipes and prettier pics!

These tacos, or fajitas? I guess they're more like fajitas. But anyways, they're really not traditional with the main protein being Boca bits, topped with sauteed onions/pepps and some chunks of avocado in a spinach tortilla. I also served refried black beans on the side with some sweet potato fries. If you want, you could spread the RF beans on the tortilla and throw some of the fries into the taco. I bet it would be preetteeee good.

Ingredients:

1 3lb. bag of Boca bits (or another ground beef substitute)
1 packet of taco seasoning (I prefer La Preferida)
2-3 T olive oil
1 medium yellow onion
1 large yellow or orange bell pepper
1 ripe avocado
4-5 medium tortillas

Start by cutting the pepper and the pepper into about 1/4 in. thick slices. Sautee those in the olive oil for a few minutes, covered, until the onions are translucent. Then, follow the directions on the fake meat package, or for the Boca Bits just sautee them over med-high heat for about 1 minute then add about 3/4 c. water and the taco seasoning. Cook the Bits for about 5-7 more minutes then put a couple of spoonfuls on a tortilla. Follow with the peppers and onions then layer on some chunks of avocado! These would also be tasty with sour cream or cheese. Either way, they're pretty healthy and seriously delicioso. Espero que les gustan :P

Squash, Spaghetti Squash

Greetings Earthlings

May I introduce you to my most favorite member of the squash family: Spaghetti Squash. This guy is so fancy and fulfilling. I trust he will not disappoint you either. Sometimes I am in the mood for LOTS and LOTS of pasta. While I sometimes trust my instincts, I've paid the price of carbo-loading in the form of belly bloating food coma many a time. S.S. is a lovely, not to mention satisfying, way to curb your pasta needs with no sugar overload. Now I'll 'splain my most favorite way of preparation thus far, in life.

S.S. with Sauteed Spinach and Tomatoes

makes 1 big serving or 2 side dishes

• 1 spaghetti squash (1.5-2 lbs ish)
• 2-3 T olive oil
• a big handful of cherry or grape tomatoes
• 3 cloves of garlic (pressed or minced)
• a couple of handful of fresh spinach
• 1/2 t dry basil
• 1 t red pepper flakes (don't add these if you don't enjoy ze spicy)
  
• salt & pepper to taste

There are a couple of ways to prepare the squash. I don't like to wait an hour for him to cook in the oven, so I prefer the microwave method. But if you're anti-microwave, you can Google how to bake them. Just poke about 10 holes in the squash with the end of a chef or paring knife. Then, place Mr. S in a microwave safe dish and nuke him for 6 minutes. Then turn it over or it will cook unevenly. **At this time you should start cooking the lil tomateys**

Cook for another 6 minutes then allow it to cool in the microwave for at least 2 minutes. Once to take it out, use a towel to hold one side as you slice it in half. Be prepared for steam mania! Once you won't get steam burns you can scrape out the seeds with a spoon then use a fork to extract the entrails! They will probably be really hot but just let them hang out on the side for a tad. This part is almost better than eating it, almost.

**Begin cooking the tomatoes in the olive oil over medium high heat. I like how they pop in your mouth when they're really hot, but many people don't like this so you can cut them in half if you please. >>Your sauce will be extra juicy if you do this. Cook for about 6 minutes then add the garlic and the spinach, cover for about 1 minute so the spinach is wilted. Add the spices and cook for additional 2-3 minutes before adding the squash strands to the pan to mix with the goodies and bring the dish together. Mix it up with some tongs or 2 forks if you're tongless.

You're now good to go! It's not the most attractive dish, so you can accompany it with a little garnish. The whole prep, eat, and clean-up time for this dish is under an hour! It's great for a lunch or casual dinner. It would be a great side dish for moussaka or eggplant parm for you non veggie pplz. Maybe it's just because I love this dish so much, but I always finish the whole thing. I hope you also love Sir Spaghetti Squash because he is all too often forgotten.

SP09 BAAAAABYYYYYYY, or Tenessee: The Land of the Hungry Vegan

Earlier this month, we headed down to Tennessee for a low-budget Spring Break adventure. This trip was planned via Google Maps the night before we left, leading to several instances of getting extremely lost. However, that's what a road trip is all about SO hmph! Here are some the highlights with emphasis on the only vegan restaurant we could find near the Mason-Dixon. For realz, I ate Subway lettuce and tomatoes for every meal after the TJ's rations of wraps, fruit, juice boxes & candied ginger (a.k.a. CRACK) ran out.

First we headed for Alton, IL to check out the statue of Robert Wadlow, the Gentleman Giant. Here I am, picking his boogies.

Next, St. Louie, home of VegaDeli. Loved it here! It's location in a strip mall is surprising, I'd expec to see this place in a bigger city. In fact, I wish they would open a location in Chicago because the food was simple, modest, and delicious. Their menu changes daily, a feature that I often miss from non-veg eateries. I ordered a bagel 'wich with a side of raw beet soup. Both unique, both delish. My numero uno food on the top of my "Oh, How I miss Thee" food list is cheese. They put a pretty thick chunk of vegan cheese on the bagel (some of these fake cheezes are damn nasty, but this was way not nasty), balanced with some fresh greens, tomatoes, and other veg that went perfectly with the EVERYTHING bagel. First off, the soup was cold. I was like...wtf, but then I tasted it. The color was appealing right off the bat, but the pure taste and smooth texture blew my mind. Next! Jj ordered a bbq-esque SW that he enjoyed, with a side of gnocchi. We luurve gnocchi and while it didn't come compare to his Noni's, the fresh basil flavor was pretty rockin'. Overall, really cute and worth the stop.

While in the STL, we also stopped at the Laumeier Sculpture Park...AWESOME.

A few long hours later driving behind the Beverly Hillbillies, we finally arrived in Memphis. Actually, to save monies we stayed in West Memphis, AK. It was like 2 minutes away and about 30% less $$$. Anyways, we saw Graceland, an experience to say the least. It was fantastico. The rest of our time was spent listening to the free outdoor blues music and roaming the city. We stopped at Sun Studio and caught their last tour of the day. So lovely.

Next stop, Townsend, TN. Another money-saver, right outside of the Great Smokey Mountains and 15 minutes from the disgustingly touristy Gatlinsburg. I wish we could have stayed the whole week here because it was G-O-R-G-E-O-U-S!! We just hiked around the mountains and explored as much as we could in the short time that we were there. J's one wish was that we would see bears, and we did! 3 little black bears, 2 babies and their mom, really amazing.

Tennessee is a great state. Lessons learned:

• Research restaurants before making a trip
• Bring more snacky snacks
• Visiting Graceland causes some of your fellow patrons to become very DISTRESSED
• Drink as many lemons freezey drink things from Sonic as possible!!!!!

Fancy Eggplant Panini

I lived off of this panini for about 6 months straight my sophomore year in college. It's J's favorite szendvics so I make it over and over but it doesn't ever let me down. The hot giardiniera is balanced by the SD tomato spread. The layering in the assembly is key, I've tried it about every possible way and this is ZZZZ Best. Also, if you don't live in Chicago and are unable to get Marconi's, I pity your soul. I supposed that any other brand will suffice, but this is what's up. To cook this SW, the easiest way is with a George Foreman Grill. But, as a poor student with a kitchen the size of a pea, I use my trusty cast-iron grill pan and a plate weighed down with a soup can on top. Works like a damn charm. Even non-veggie people have given this the seal of approval, but who really cares. Quick & ez.

Ingredients:

2 slices whole wheat bread
2-3 slices of baked eggplant (see below)
a handful of organic baby spinach
2 T Marconi's medium giardiniera
3 T sun dried tomato cream cheese (see below)

Assembly:

• Lay down 1 bread slice and slather on some of the SD Tom spread. Then place the spinach leaves on as flat as possible.
• Next, layer the eggplant. Follow with the giardiniera but try not to get too much of the excess oil or the 'wich shall be soggy.
• Carefully place on the grill pan and cook on medium heat for ~3-5 minutes on each side.
  

Sun Dried Tomato Spread

This is quick and easy and you can use it on a number of different dishes, & obv it's wayyy yummy on bagels. Simply mix about a half tub of Toffuti better than cream cheese with about 4-5 sun dried tomatoes packed in oil. Pop them in a blender, or I use my magic bullet, until smooth. I love infomercials.

How TO: Bake an Eggplant

There is a lot of controversy over the best way to cook this magical little vegetable. This is my favorite way to do it, if you like your way better, then follow your heart. But, I'm too impatient to let it strain with salt and all that bs. Preheat your ov to 375 F. Then just wash the eggplant and slice it in about 1/2 in thick slices. Lay them out on a baking sheet and brush with a few T's of extra virgin olive oil on each side. Follow with a sprinkle of salt and pepper. Next, bake for about 15 minutes on one side then flip the slices and rotate the pan so that they cook evenly. Ten minutes on the other side and they're soft, but still "meaty" per say. You can keep these in the fridge for a little less than a week and they're good for either this panini or to throw in some pasta.

Strarrrrberry Season

What to do when you buy 2 lbs. of strawberries with no intentions: CRISP, yo! You probably have all of the ingredients already, which is the best part. Or maybe the best part is that in the scheme of things, this really isn't that bad for yer healthz. The options are unlimited with this, I added an apple that was going to turn bad soon. Any other berries, pears, peaches, plums, etc. would also be really nice additions.

Supplies:

2 lbs. of strawberries, hulled & halved (you can use less if you're adding other fruits)
1/4 c maple syrup
1/2 c AP flour
1/2 c light brown sugar
1/2 c old fashioned oats
1/3 c earth balance
1 t cinnamon
1/2 t ginger



How to:

• Preheat to 350 degrees and mix the strawberries (+ other fruits, if you please) with the syrup in an ungreased 8x8 in. Pyrex-style glass pan.
• Mix together all the other ingredients in a medium bowl. You can use a fork, but its easier to just do it with your handiest tools (note: hands). Pinch the chunks o' EB with your fingers until its like bean sized.
  
• Sprinkle the crumbles on top of the fruit and bake for 40-45 minutes!

Once its cooled for about 10 minutes, serve it up with some nondairy ice cream or just be boring and healthy. I'm way into vanilla bean coconut milk ice cream these days. Take advantage of cheap seasonal fruits while you still can!!!!

SIDE NOTE: Why is it that many people refuse to pronounce the word strawberry as it is meant to be? I've found that my parents' generation loves to say "straRberry". Wack. Yet, not as wack as some of their other made up words such as "warshing machine".

Dragons/Carrot Cake Cupcakes

Long time so nee. I've been on hiatus for no real good reason. Finals & spring break, I guess. Anyways, dry your eyes mate, I've returned in full effect.

Richard D. Jaley's 22nd birthday was a few weeks ago, so in his honor I made the dreaded carrot cake cupcakes. I've always hated carrot cake. The stigma attached is the result of a minor vom incident on St. Patrick's Day about a decade ago involving far too much cabbage and carrot cake. I will not continue. However, these little babies changed my thoughts COMPLETELY.

I used the recipe from Vegan Cupcakes Take Over the World with a few minor changes. A little extra cinnamon here, fresh grated nutmeg there. For the cream cheese frosting (made with Tofutti) I added 1 t of almond extract in addish to the 1/2 t of vanilla extract and a few dashes of cinnamon, it made a huge difference. These are decorated with slivers of carrots. I Dooo suggest these as they blew my mind and changed my c-cake hating ways. Full of spice and flavor <3

Lemony-Bloob Cuppycakes

"Give me natural flavorings or give me death"

Blueberries are whats up. When raw, they are a fancy snack, but the minute you heat them up.. MAGIC! They turn into a deliciously tart and fantastically dark purpley magenta-y sauce that is awesome for adding an edgy punch to many desserts. I'm not a huge fan of food coloring because of its occasionally carcinogenic properties, so blueberry sauce is a great sub for pink.

To make these lovlies, i started with the basic lemon cupcake recipe from Vegan Cupcakes Takeover the World and altered the vegan fluffy buttercream from the same book. The only change that I made to the cupcakes was using the juice of half a lemon rather than the lemon exracts because that shtuff is way $$$.

Pseudo-Jam:

scant 1/2 c fresh blueberries
1/4 c natural sugar
1 t lemon juice
1 T cornstarch

Heat the first 3 ingredients up in a small saucepan over medium high heat until they begin to boil while smooshing the berries the the side of a spoon against the side of the pan. Lower the heat and stir for a few minutes while added the cornstarch. This addition might violate some sauce rules, but whatevs. If it is super runny, just add a little more starch--it should be comparable to a homemade jelly.

Once this has cooled down completely, you can add it to your buttercream! It's best to do after everything else has been mixed otherwise it will probably get all curdly and separated and NOT pretty. Pipe on as you please and enjoy the perfect combo of lemon and blueberry in heavenly cupcake form.

The Week Without a Macbook plus Kale Wraps ^_^

Blasphemy! How did I survive a week without my computer? Or a tv? Or any other form of electronic entertainment? Well, I will show you...here are some of the treats that resulted from my malfunctioning "Logic Board"

Guess the flavor?

V-con Bbread muffins. Pretty lovely texture, however I'll cut down on the molasses next time.

Quinoa Kale Wraps

Perfect for a quick lunch because they're packed with nutrients, easy, and way filling.

Wraps & filling:

• 4-5 big kale leafs
• 2 Hass avocados
• a handful of cherry tomatoes
• 1 cup quinoa
• 1 carrot, julienned

First, cook the quinoa according to the box directions. While it's simmering, start to prepare the other filling veg starting with the carrots. Cut the avocados last so that they don't start to oxidize before you eat 'em. Once the quinoa is finished, let it cool for about 15 minutes. During this time, you can make the dressing and get the kale leaves ready. If they're too tough to eat raw (they always are for me) you can run them under really hot water for a few seconds so that they begin to wilt. They will turn darker green and make them just a little easier to bite into.

Dressing

• 1 c olive oil (I used 1/2 c extra virg OO & 1/2 c flax oil blend)
• 1/2 c balsalmic vinegar
• 4-6 cloves garlic

Put all the ingredients into a blender, or .'-*'Magic Bullet *.'-*, and buzz them til smooth.

To assemble: place the kale leaf on a plate then put about 1/4 c of quinoa as the base. Follow with the other items, it's really your preference as to what order you want to put them on. Then top it all off with a few T's of the dressing. If you put too much filling in & it's un-wrappable, you can just eat as a salad :P

Tea-Poached Pears w/ Soy Dream Vanilla

Recipe from Vegan Italiano. Amazingly ~healthy. There is really nothing like poached pears after a terribly long week peppered with inclement weather and without a computer.

Una P-P-pizza aubergine

Cheeseless pizza=wayyy better than you think. I made this recipe using the basics from Donna Klein's cookbook, Vegan Italiano (if you don't have this, get it! amazing, not a single recipe that doesn't sound szups delish & all that i've tried have been fairly easy and forgiving of my freaky little changes).


SO! I made the crust, sauce, etc. according to her directions & added a couple xtras: pignoli, red bell pepps and lots o' garlic. Try it, you'll <3 it..