tag:blogger.com,1999:blog-21207991450246870942024-03-13T14:28:17.728-07:00Meet The ShannonsAnniehttp://www.blogger.com/profile/13212364723982980295noreply@blogger.comBlogger400125tag:blogger.com,1999:blog-2120799145024687094.post-46486255977200702932013-02-03T20:44:00.001-08:002017-04-12T11:32:30.132-07:00We've Moved! You can find us at our new site MeetTheShannons.com! <div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ft90l6JFmSo/UQCK9t8-vOI/AAAAAAAADhU/QSqVqjkIaAQ/s1600/MTS-+jan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-ft90l6JFmSo/UQCK9t8-vOI/AAAAAAAADhU/QSqVqjkIaAQ/s400/MTS-+jan.jpg" width="400" /></a></div>
Everybody thinks that they're going to like change but no one ever really does. Not really. Not at first. Change is messy and glitchy and full of dead links and wonky photos... but there comes a point when new becomes not that new and you start to realize that you had out grown your old thing and the new thing is what you really needed.<br />
<br />
Yep. I'm talking about this website. You've probably noticed we haven't been here lately. You might have thought that we were just busy with <a href="http://www.amazon.com/Betty-Goes-Vegan-Classic-Recipes/dp/1455509337/ref=sr_1_1?ie=UTF8&qid=1337003362&sr=8-1" target="_blank">our book that comes out in a matter of days (Feb. 5th)</a> or maybe you thought we were traveling or became incredibly lazy. Really we've been at <a href="http://meettheshannons.com/">MeetTheShannons.com</a>.<br />
<br />
It's still a work in progress and sadly we'll be losing a ton of "likes" and some comments in the move. So if you really love something please show it a little love on <a href="http://meettheshannons.com/">MeetTheShannons.com</a>.<br />
<br />
Here's a little of what you missed...<br />
<br />
<br />
<ul>
<li>We're currently in the Jan/Feb issue of <a href="http://www.vegetariantimes.com/" target="_blank">Vegetarian Times</a>! We have 3 recipes from <a href="http://www.amazon.com/Betty-Goes-Vegan-Classic-Recipes/dp/1455509337/ref=sr_1_1?ie=UTF8&qid=1337003362&sr=8-1" target="_blank">Betty Goes Vegan</a> in our feature with some very pretty pictures...</li>
<li>We're going to be in the March issue of <a href="http://vegnews.com/" target="_blank">VegNews Magazine</a> veganizing 5 classic egg recipes in some pretty fancy ways with some gorgeous photos by <a href="http://vkreesphotography.com/" target="_blank">V.K.Reese Photography</a>. </li>
<li>Monday Feb. 4th - we're going to be on The Today Show during the 10 am hour! So if you can - please tune in to watch us make vegan treats from our book! Yes - I'm terrified. </li>
<li>Monday Feb. Bust Magazine is posting a review of Betty Goes Vegan... I have no idea what they're going to say. Fingers crossed it's good 'cause that'll sting a bit if it's not. I mean I've been reading Bust for years. </li>
<li>We've started working on our second book and some new chapters in our lives... like <a href="http://www.meettheshannons.com/the-overdue-update/" target="_blank">moving on after losing our baby</a> and well starting over. There's more to come on that. </li>
<li>Then of course there's the food! We've made and posted quite a bit since we started moving over to .com. I hope it's not too braggy to say these recipes are pretty special little gems. </li>
</ul>
<blockquote class="tr_bq">
<ul>
<li><a href="http://www.meettheshannons.com/tempeh-sausage-artichoke-lasagna/" target="_blank">Tempeh Sausage & Artichoke Lasagna</a> </li>
</ul>
</blockquote>
<blockquote class="tr_bq">
<ul>
<li><a href="http://www.meettheshannons.com/smoky-hungarian-holiday-roast-and-vegetables/" target="_blank">Smokey Hungarian Holiday Roast & Vegetables</a></li>
</ul>
</blockquote>
<blockquote class="tr_bq">
<ul>
<li><a href="http://www.meettheshannons.com/aunt-maries-wine-cookies-2/" target="_blank">Aunt Marie's Wine Cookies</a> </li>
</ul>
</blockquote>
<blockquote class="tr_bq">
<ul>
<li><a href="http://www.meettheshannons.com/spicy-kale-lemon-pesto-orecchiette-with-baby-heirloom-tomatoes/" target="_blank">Spicy Kale & Lemon Pesto Orecchiette with Baby Heirloom Tomatoes </a> </li>
</ul>
</blockquote>
<blockquote class="tr_bq">
<ul>
<li><a href="http://www.meettheshannons.com/martini-beef-less-tips-over-lemon-pepper-pearl-couscous/" target="_blank">Martini Beef-less Tips over Lemon Pepper Pearl Couscous </a> </li>
</ul>
</blockquote>
<blockquote class="tr_bq">
<ul>
<li><a href="http://www.meettheshannons.com/homecoming-soup/" target="_blank">Homecoming Soup</a> </li>
</ul>
</blockquote>
<blockquote class="tr_bq">
<ul>
<li><a href="http://www.meettheshannons.com/vegan-soyrizo-black-bean-quiche-with-cornmeal-crust/" target="_blank">Soyrizo & Black Bean Quiche with Cornmeal Crust</a> </li>
</ul>
</blockquote>
<blockquote class="tr_bq">
<ul>
<li><a href="http://www.meettheshannons.com/dans-simple-green-smoothies/" target="_blank">Dan's Simple Green Smoothie</a> </li>
</ul>
</blockquote>
<blockquote class="tr_bq">
<ul>
<li><a href="http://www.meettheshannons.com/herb-de-provence-roasted-tofurky/" target="_blank">Herb de Provence Roasted Tofurky</a> </li>
</ul>
</blockquote>
<blockquote class="tr_bq">
<ul>
<li><a href="http://www.meettheshannons.com/blueberry-aebleskivers/" target="_blank">Blueberry Aebleskivers </a></li>
</ul>
</blockquote>
<blockquote class="tr_bq">
<ul>
<li><a href="http://www.meettheshannons.com/belgian-vegan-sweet-potato-stoemp-with-sausages/" target="_blank">Belgian Vegan Sweet Potato Steomp with Sausages</a> </li>
</ul>
</blockquote>
<blockquote class="tr_bq">
<ul>
<li><a href="http://www.meettheshannons.com/the-betty-crocker-project-confetti-cookies/" target="_blank">Confetti Cookies</a></li>
</ul>
</blockquote>
Oh and not for nothing but we're posting Smores Cake soon - like this week - like any day now... tempted to check out our new site now? I mean I'm flat offering a cake bribe here.<br />
<br />
PS - We're launching our monthly newsletter at the end of Feb. We're going to feature all kinds of exclusive content in the newsletter that I know you really want. I swear - you'll want it. You can sign up on the home page on - you guessed it - <a href="http://meettheshannons.com/" target="_blank">MeetTheShannons.com </a><br />
<br />
<br />
<br />
<br />
<br />
<br />Anniehttp://www.blogger.com/profile/13212364723982980295noreply@blogger.com0tag:blogger.com,1999:blog-2120799145024687094.post-74134942529351536472012-11-19T13:03:00.004-08:002012-11-19T13:04:10.503-08:00Thanksgiving Day Parade #11: Apple, Sage & Molasses Vegan Holiday Roast with Mother-In-Law Stuffing<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-MUL3TR-EfR0/UKp0aJ1VmwI/AAAAAAAADZk/beZ4pRLBlos/s1600/IMG_9555.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-MUL3TR-EfR0/UKp0aJ1VmwI/AAAAAAAADZk/beZ4pRLBlos/s640/IMG_9555.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not the best photo of this best meal. </td></tr>
</tbody></table>
So I'm back on my Mac today and I can't for the life of me figure out how to get the photo editor to flipping work... so not only is this not my favorite picture of this simple yet snazzy Thanksgiving recipe, but it's not frakking edited at all. Kill me. I have a much better photo--really beautiful, and you guys know how hard I can be on my myself--but it won't load. This whole photo situation is probably the most stressful part of this post.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-1dZ5Uas5B1w/UKqAWq-m5QI/AAAAAAAADZ8/yCez37DBmeE/s1600/IMG_9501.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-1dZ5Uas5B1w/UKqAWq-m5QI/AAAAAAAADZ8/yCez37DBmeE/s320/IMG_9501.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Treasure </td></tr>
</tbody></table>
As you may remember, we've been searching for vegan holiday roasts all over New York City. Last week after a pretty tramatic* doctor's appointment, I found myself wandering around near Central Park. That's when I found them. NYC's vegan holiday roast stockpile was being horded away at the Whole Foods at Columbus Circle. So like a good little food blogger, I grabbed as many as I could carry and put them on our credit card. I may have had a little buyer's remorse halfway home when my back freaked out on the subway; but all was forgiven by the time I was preheating my oven. See folks, I didn't just find the usual holy grail of holiday roasts... I found the new kid on the block that's causing such a stir. Yes, I found a <a href="http://www.gardein.com/products.php?t=frozen&p=67" target="_blank">Gardein Holiday Roast</a>!<br />
<br />
We're big fans of Gardein (obviously) so we've been looking out for this roast since we first heard rumors that it exsisted. And I am happy to report it lived up to our impossibly high standards. Seriously, I'm rough on products and don't post things I think will make anyone question a cruelty-free lifestyle. I think this holiday roast has great texture and flavor, and makes a great canvas for our Apple, Sage, & Molasses baste--which means it's great for anyone who wants to personlize their holiday a little. Yes, we did include tips below on how to level up the gravy that comes with your roast. The only thing I didn't love is the stuffing center - though I love that they included cranberries. Next time we make one, I might just have to get out our <a href="http://www.meettheshannons.net/2011/11/thanksgiving-day-parade-10-pomegranate.html#uds-search-results">flavor injector</a> and doll that up a bit. But really, who can complain about an excuse to make a big pot of your own stuffing?<br />
<br />
Hidden in the back of a display of chicken-flavored stuffings was a lone Whole Foods brand vegan stuffing package. It was a great find for lazy, emotionally-drained me and gave me a great excuse to pilage Whole Foods anti-pasta bar. See, I've been playing around with this idea of making an Italian-themed stuffing for awhile now... it's an idea who's time has come. I love this stuffing so much, I had some the next day for breakfast and then like an hour and a half later for brunch. The idea of an Italian-themed stuffing with green olives, mushrooms, and artichoke hearts isn't new. I've been making artichoke heart "oyster" stuffing for years... but I really think the combo of the baste and this stuffing makes for a holiday meal that's both sweet and zesty. Yeah, I used the word zesty. It's a silly word, but it does a better job of describing this really unique and appetizing flavor than, I don't know tangy, savory, or like, <span style="font-family: inherit;"><span style="background-color: white;">piquant. Though piquant seems pretty prefect too. </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white;">Thanksgiving is almost here. I apologize for posting this so late in the season, but the clock is a-ticking so let's get started. </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white;"></span></span><br />
<a name='more'></a><span style="font-family: inherit;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-FYbdF9p77nQ/UKqLXD7R9YI/AAAAAAAADak/tpLpZxmd3hw/s1600/IMG_9562.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-FYbdF9p77nQ/UKqLXD7R9YI/AAAAAAAADak/tpLpZxmd3hw/s640/IMG_9562.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not edited and it shows.<br />
<br /></td></tr>
</tbody></table>
<span style="font-family: inherit;"><span style="background-color: white;"><b>Apple, Sage, & Molasses Vegan Holiday Roast</b></span></span><br />
<br />
<ul>
<li><span style="background-color: white; font-family: inherit;">1 Vegan Holiday Roast (defrosted - we used a <a href="http://www.gardein.com/products.php?t=frozen&p=67" target="_blank">Gardein Holiday Roast</a> this time and recommend it but you can definitely use this baste with <a href="http://www.tofurky.com/tofurkyproducts/holiday_products.html" target="_blank">Tofurky</a>, <a href="http://www.traderjoes.com/fearless-flyer/article.asp?article_id=849" target="_blank">Trader Joe's Turkey-less Roast </a>or <a href="http://www.vegeusa.com/VegeUSA/products/vegan_turkey.html" target="_blank">Vegetarian Plus Vegan Whole Turkey</a>) </span></li>
<li><span style="background-color: white; font-family: inherit;">1/3 Cup Apple Cider Vinegar</span></li>
<li><span style="background-color: white; font-family: inherit;">2 Tablespoons Black Strap Molasses</span></li>
<li><span style="background-color: white; font-family: inherit;">3 Tablespoons Applesauce</span></li>
<li><span style="background-color: white; font-family: inherit;">1 Tablespoon Vegan Poultry Seasoning (make sure it has sage in it) </span></li>
<li><span style="background-color: white; font-family: inherit;">1 teaspoon Onion Powder</span></li>
<li><span style="background-color: white; font-family: inherit;">1/2 teaspoon Braggs Liquid Amino Acids</span></li>
<li><span style="background-color: white; font-family: inherit;">2 teaspoons Olive Oil </span></li>
<li><span style="background-color: white; font-family: inherit;">Dash of Liquid Smoke</span></li>
<li><span style="background-color: white; font-family: inherit;">Olive Oil Cooking Spray</span></li>
</ul>
<div>
Preheat your oven using the directions on your holiday roast package. </div>
<div>
<br /></div>
<div>
In a saucepan, heat your apple cider vinegar over a medium heat. Once it begins to bubble slightly, whisk in the remaining ingredients except cooking spray until smooth. Heat to a boil and then remove from heat. </div>
<div>
<br /></div>
<div>
Spray a roasting pan with olive oil cooking spray, place your defrosted holiday roast in the pan, and brush a heavy coating of your Apple, Sage & Molasses Baste over the top. Make sure you get an even coating over all the exposed roast. Cover with foil and bake for 10 minutes and baste again. Bake for another 10 minutes and baste again. Remove the foil and baste again and bake uncovered for another 10 minutes. Now depending on your roast, you may need to bake it longer, or it might be done. Follow the instructions on your holiday roast package to see how long you need to bake your roast for. Once your roast is ready, take it from the oven and serve hot with gravy and stuffing. </div>
<div>
<br /></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-nDLBM_hYIuk/UKqRpt2vTLI/AAAAAAAADbE/dAx_zcDbtk8/s1600/IMG_9579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-nDLBM_hYIuk/UKqRpt2vTLI/AAAAAAAADbE/dAx_zcDbtk8/s400/IMG_9579.JPG" width="400" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<br />
<span style="font-family: inherit;"><span style="background-color: white;">Now most holiday roasts come with gravy... a sad little package that is a little heartbreaking the first time you try it. Here's our attempt at dolling up Gardein's gravy. </span></span><br />
<ul>
<li>1 teaspoon Onion Powder</li>
<li>2 Tablespoons Braggs Liquid Amino Acids</li>
<li>3 Tablespoons Nutritional Yeast </li>
<li>1 Clove Garlic (minced)</li>
<li>1/4 Large Red Onion (diced) </li>
</ul>
<div>
Heat your prepared gravy over a medium in heat in a saucepan. Once it begins to bubble, whisk in the ingredients above until smooth. Once it begins to boil, remove from heat and set aside. Serve hot. </div>
<div>
<br /></div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-UHk2jJRG_bo/UKqLvAyNkZI/AAAAAAAADas/mS0ellNbEyg/s1600/IMG_9573.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-UHk2jJRG_bo/UKqLvAyNkZI/AAAAAAAADas/mS0ellNbEyg/s640/IMG_9573.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I think Mother-In-Law Stufifng is pretty. </td></tr>
</tbody></table>
<div>
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
So my mother-in-law doesn't really cook. In fact in that Shannon house, it's Dan's dad who makes the Thanksgiving meals. So in a way what I'm about to say doesn't make sense. But if my mom made stuffing** I'd like to think it would be this recipe. So maybe I should rename this Dan's Mother-In-Law Stuffing. For the recipe above, we dolled up Whole Foods Vegan Stuffing, but really any vegan stuffing will work.<br />
<br />
<ul>
<li>1 Package Vegan Stuffing</li>
<li>Substitute Better Than Bouillon Vegetable Broth for Water</li>
<li>Olive Oil per instructions on package</li>
<li>1/4 Large Red Onion (diced)</li>
<li>2 Large Celery Stalks (chopped)</li>
<li>1 teaspoon Italian Seasoning </li>
<li>1/4 teaspoon Celery Seed</li>
<li>1 teaspoon Lemon Peel (grated)</li>
<li>3 Tablespoons Fresh Parsly (diced)</li>
<li>1/2 teaspoon Garlic Powder</li>
<li>1/4 Cup Green Olives (drained - we wanted to use those large Sicillian Olives but they looked beat up so we used small Spanish Oilves instead)</li>
<li>1/4 Cup Marniated Artichoke Hearts (drained)</li>
<li>1/4 Cup Marinated Whole Mushrooms (drained)</li>
</ul>
<div>
Prepare your stuffing per instructions on the package substituting broth and olive oil for the water and butter and add onion, celery, Italian seasoning, celery seed, lemon peel, and garlic powder. Once your stuffing is ready and fluffed, mix in remaining ingredients. </div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
*There were just a lot of needles and tests. Don't worry, there weren't any <i>Terms of Endearment</i> moments or anything like that.<br />
<br />
**We weren't big on Thanksgiving in the house I grew up in. I refer you the story I told in <a href="http://www.meettheshannons.net/2010/11/betty-crocker-project-thanksgiving_19.html" target="_blank">The Thanksgiving Day Parade #6. </a><br />
<br />
<br />
<br />Anniehttp://www.blogger.com/profile/13212364723982980295noreply@blogger.com5tag:blogger.com,1999:blog-2120799145024687094.post-34109842892705404002012-11-12T12:34:00.000-08:002012-11-12T12:34:45.958-08:00The Vegan Love Boat Contest<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-1as0ra_xl3M/UKFZhynbblI/AAAAAAAADYU/4AlNnBiujDU/s1600/minestrone2AA.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-1as0ra_xl3M/UKFZhynbblI/AAAAAAAADYU/4AlNnBiujDU/s640/minestrone2AA.jpg" width="494" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h3 class="post-title entry-title">
<a href="http://www.meettheshannons.net/2011/09/vegan-italian-sausage-chunky-minestrone.html" target="_blank"><span style="font-size: small;"><span style="font-family: inherit;">Vegan Italian Sausage Chunky Minestrone made with Tofurky Italian Sausage</span></span></a> </h3>
</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
Every year around this time there is a excitement that hits The Shannon homestead. We wake up every chilly morning looking forward to dinner. We go to bed looking forward to leftovers for lunch the next day. The leaves begin to change on Brooklyn and we get out our cotton and acrylic sweaters and the whole time we look forward to pre-heating that oven. See folks - It's Tofurky season! </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Now usually we make like 3 or 4 holiday roasts around this time of year to test recipes and because they're awesome but this year <a href="http://newyorkcares.org/volunteer/disaster/?gclid=COHuhNCiyrMCFcuZ4Aodb10Alw" target="_blank">Hurricane Sandy</a> hit NYC. After spending a small fortune on subway trips around the city, we haven't been able to find a single holiday roast. Now maybe it's all the shipments being messed up but I'd like to think it's because of the increase in people exploring a meat-free lifestyle. Either way - the bad news is that we don't have a tested recipe to share today but the show must go on! So in the spirit of just going with it - today we're launching our 2nd Annual Thanksgiving Contest! Well this year it's more a vegan all-star contest. You know it's like <a href="http://www.imdb.com/title/tt0075529/" target="_blank">The Love Boat</a>. All these <a href="http://en.wikipedia.org/wiki/List_of_The_Love_Boat_guest_stars" target="_blank">celebrities</a> in one spot having adventures and stuff. Yes,we're a little late this year but we're giving away a prize pack featuring some of our favorite vegan products that we hope will make up for it! </div>
<div class="separator" style="clear: both; text-align: left;">
<ul>
<li>1 Coupon for one free package of <a href="http://www.tofurky.com/" target="_blank">Tofurky Deli Slices, Tempeh OR Sausages </a></li>
<li>1 Coupon for one free package of a <a href="http://www.gardein.com/index.php" target="_blank">Gardein product of your choice</a></li>
<li>1 Coupon for one free package of a <a href="http://www.earthbalancenatural.com/" target="_blank">Earth Balance product of your choice</a></li>
<li>Discount Coupons for <a href="http://www.amys.com/" target="_blank">Amy's</a>, <a href="http://www.sweetandsara.com/" target="_blank">Sweet & Sara Vegan Marshmallows</a> and more Tofurky</li>
<li>1 Vegan Marshmallow Variety Pack from <a href="http://store.sweetandsara.com/" target="_blank">Sweet & Sara </a></li>
</ul>
</div>
<div class="separator" style="clear: both; text-align: left;">
Last year, we asked you to leave a comment
below telling us what Vegan Thanksgiving tradition or dish you're the
most looking forward to but this year - we'll keep it simple. <b>All you have to do is leave a comment below with link to a cute Autumn themed animal picture - like a <a href="http://store.sweetandsara.com/" target="_blank">kitty playing in leaves</a>, <a href="http://cdn.cutestpaw.com/wp-content/uploads/2012/10/s-Pumpkin%281%29.jpg" target="_blank">a bulldog in a pumpkin</a> or a <a href="http://cute-n-tiny.com/wp-content/uploads/2010/09/cute-llama-wearing-scarf.jpg" target="_blank">Llama in a scarf</a> - and we'll randomly choose ONE MEMBER from the comments below to win! </b></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
Sorry folks you
have to live in the United States to win. You also have to be a member
so we can contact you later to send you your prize packet. If you're not
already a member, you can find the button to join in the right hand
column. <b>We'll be choosing the winner on Thursday Nov. 15th.</b><br />
<br />
So start up your search engines and let's set our course for adventure!*<br />
<br />
* That's a line from The Love Boat Theme if you didn't click the link earlier. Anniehttp://www.blogger.com/profile/13212364723982980295noreply@blogger.com48tag:blogger.com,1999:blog-2120799145024687094.post-16925116319717626402012-11-08T08:07:00.000-08:002012-11-08T08:07:14.145-08:00It's Dan's Birthday Again! <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Pf8lhvb_8YU/UJvXkBNeT5I/AAAAAAAADX8/r615g73D_JE/s1600/img_0982+(2).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-Pf8lhvb_8YU/UJvXkBNeT5I/AAAAAAAADX8/r615g73D_JE/s640/img_0982+(2).jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Credit : <a href="http://vkreesphotography.com/" target="_blank">V.K.Rees Photography </a></td></tr>
</tbody></table>
Once a year we get a chance to celebrate one of my favorite days - The day we got Dan!<br />
<br />
I obviously am madly in with love my husband and co-Shannon but that's not why you should be excited. See Dan has been a dedicated and effective activist for over half his life. He has played a part in making the world a better place in real ways that have significantly improved this world for animals, kids, the homeless, the environment... and of course anyone who has every shared a beer with him. <a href="http://www.meettheshannons.net/2011/11/todays-is-dans-birthday.html" target="_blank">Last year I asked you to do something sweet for the animals and take a not-yet-vegan friend out for a veggie burger tonight for Dan</a>... this year I'm asking you to do it again!<br />
<br />
We love to travel and eat at <a href="https://www.facebook.com/media/set/?set=a.22074330954.43848.22042725954&type=3" target="_blank">vegan restaurants all over the world</a> - so consider it a personal favor for us both to support the local eateries in your area so next time we're there we can eat enjoy them too! <br />
<br />
XO<br />
<br />
PS - We're launching a <i>s<a href="http://www.youtube.com/watch?v=js-lyXXBe8g&feature=related" target="_blank">uper awesome gold pants</a></i> contest tomorrow. You've been warned. Anniehttp://www.blogger.com/profile/13212364723982980295noreply@blogger.com3tag:blogger.com,1999:blog-2120799145024687094.post-20782780131558014212012-11-01T09:01:00.000-07:002012-11-01T09:01:48.055-07:00The Worst <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-GZ_SFN-cY1c/UJJ1AHRROwI/AAAAAAAADWE/6f44Mt-uVAM/s1600/mexico4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-GZ_SFN-cY1c/UJJ1AHRROwI/AAAAAAAADWE/6f44Mt-uVAM/s640/mexico4.jpg" width="420" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A photo of the Caribbean Ocean from our babymoon to Tulum, Mexico</td></tr>
</tbody></table>
Last week was supposed to be the week we talked about being a vegan traveling in Mexico. We were going to talk about our babymoon to Tulum, Mexico and what we saw and ate there. We were going to veganize Mexican recipes of what we weren't able to eat there and I even had a little love letter to beans and rice I wanted to share. We were also going to make homemade vegan candy for our friend Susanne's birthday and share a bunch of vegan candy tips and recipes. We have some new recipes for chili, donuts and waffles - featuring a lot of pumpkin that would have shown up this week if we had time. But that's not what happened last week.<br />
<br />
Last week, we lost our perfectly healthy baby girl.<br />
<br />
Now there are going to be those who wonder if this is because I'm vegan or because of the amount of traveling we did. There are also those who follow me on Facebook and Twitter - who know that this pregnancy has been hard on me. I've had to deal with round the clock morning sickness and fatigue. But none of this had anything to do with what happened last week. I can assure you that while this tragedy may have a little to do with my age, really this was caused by a personal medical condition that no one found out about until it was too late. We've been assured that now that they know about this problem, we can try again--that there is no reason we won't be able to have a happy, healthy baby some day. <br />
<br />
But to be honest that brings us little comfort right now. The little girl I was carrying was over 5 months along and had become apart of our family in many ways, if mostly in the promise of a child. To say it has been difficult to let her go would be beyond an understatement. It was would just be a lie. It's been the worst and hardest thing either of us have ever had to do <br />
<br />
Sometimes I wake up and find comfort in knowing we might still be parents some day, and other days I wake up wishing that time travel was possible. It
makes it easier knowing that we have
friends and family who will be there to support us. While we would love
to hear from you and welcome cards and emails, please know that we live
in a tiny apartment and don't have much room for flowers and other
gifts. For anyone who's interested, we would welcome donations to the
<a href="http://woodstocksanctuary.org/">Woodstock Animal Sanctuary</a>--one of our very favorite places on
earth--made in memory of our little girl, Piper Shannon.<br />
<br />
Thank you in advance for your love and support. We'll be back to posting recipes soon. Anniehttp://www.blogger.com/profile/13212364723982980295noreply@blogger.com59tag:blogger.com,1999:blog-2120799145024687094.post-74497720724958653752012-10-04T09:09:00.000-07:002012-10-04T09:11:13.147-07:00The Betty Crocker Project : Baby Olive Oil Garlic Knots<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-OTMhUb0wXA8/UG2dCvfE1zI/AAAAAAAADVQ/u_IwJhjJYg4/s1600/garlic+knots.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-OTMhUb0wXA8/UG2dCvfE1zI/AAAAAAAADVQ/u_IwJhjJYg4/s640/garlic+knots.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I hate these photos. </td></tr>
</tbody></table>
<br />
<br />
So last night there was a perfect storm in Brooklyn. There was the coming together of a mild autumn night breeze that made it pleasant enough to have the windows open but not so warm the idea of baking wasn't lovely. I had just sent in the final proofs for our book - which required a long journey and in the end was an exhausting adventure. So I was sleepy and excited. The first debate for the <a href="http://www.salon.com/2012/10/04/debate_fact_check//">2012 US Presidential Election</a> took place and my loving but dedicated husband had to work so I was left all alone to harass loved ones via <a href="https://www.facebook.com/AJShannon">Facebook</a> with my observations and <a href="https://twitter.com/AJShannon">Tweet</a> frustrations in short confused sentences. Though I would like to think that it was more like commiseration*. But don't all crazy people think that**?<br />
<br />
Before you get scared that I'm going to drag you into this... I won't. I will encourage you to check out all the news coverage today on the misleading statements made by certain Schmitt Schmoney but I'll leave it at that. Promise! Because yesterday while I was adventuring through Brooklyn I was inspired.<br />
<br />
See October is official Pizza Month and that encouraged me to veganize a classic New York favorite using olive oil instead of the usual butter and animal-based shortenings used throughout <a href="https://www.facebook.com/media/set/?set=a.10150169815336588.299583.661211587&type=3">this borough I call home</a>.<br />
<br />
There's a stereotype in many people's minds that every corner in Brooklyn has a pizza parlor... which is debatable. There is quite a bit and some neighborhoods are more pizza-ed than others. Of course, most of those spots don't offer much as far as vegan options but they all do offer is a simple treat I grew up adoring when I was a not yet vegan - <a href="http://slice.seriouseats.com/archives/2012/10/a-pizza-my-mind-the-world-should-have-more-garlic-knots.html">Garlic Knots</a>.<br />
<br />
These simple little buddies are pretty easy and a great vehicle for your favorite marinara sauce. This recipe will make either a dozen regular sized knots or 2 dozen baby knots and is so simple I feel almost guilty calling it a recipe.<br />
<br />
For those of you who are wondering where's the promised latest <span style="background-color: white; color: #333333;"><span style="font-family: inherit;"><a href="http://www.meettheshannons.net/2011/10/vegan-rock-toberfest-betty-crocker.html">Vegan Rock-toberfest</a> feast - well the photos just didn't turn out very good. I recently moved my photo spot and the lighting just isn't right. Isn't that half the battle of food blogging? You can't just make something delicious - you have have to take alluring photos. But I will say - it was delicious so I won't mind remaking <span style="font-family: inherit;">it! </span></span></span><br />
<span style="background-color: white; color: #333333;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; color: #333333;"><span style="font-family: inherit;">OK - On to the knots! </span></span><br />
<span style="background-color: white; color: #333333;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; color: #333333;"><span style="font-family: inherit;"></span></span><br />
<a name='more'></a><span style="font-family: inherit;"><br /></span>
<span style="background-color: white; color: #333333;"><span style="font-family: inherit;"><br /></span></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-mlzbVheGxg0/UG2rGS4xHVI/AAAAAAAADVs/ZxcDRGQnOg4/s1600/garlic+knots+FB.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-mlzbVheGxg0/UG2rGS4xHVI/AAAAAAAADVs/ZxcDRGQnOg4/s640/garlic+knots+FB.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We dusted them with <a href="http://vegan%20rock-toberfes/">Galaxy Vegan Parmesan Cheese</a>. It's our favorite. </td></tr>
</tbody></table>
<br />
<b>Baby Olive Oil Garlic Knots</b><br />
<br />
<br />
<ul style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">3 Cups Flour (you'll need some extra to flour surfaces)</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 Tablespoon Sugar</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 teaspoon Salt</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 Package Active Dry Yeast</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/4 Cup Olive Oil</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 Cup Warm Water</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Cornmeal (to dust your pizza stone if you're using one)</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">6 Cloves Garlic (minced)</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">3 Tablespoons Fresh Parsley Leaves (diced) </li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/4 Cup <a href="http://store.veganessentials.com/vegan-parmesan-by-galaxy-nutritional-foods-p1220.aspx">Vegan Parmesan Cheese</a> or Nutritional Yeast </li>
</ul>
<div>
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span></div>
<div>
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">In a large bowl, mix 1 cup of Flour, Sugar, Salt and Yeast. Add 3 Tablespoons Olive Oil and Warm Water. Mix with a hand mixer at a medium speed for around 3 minutes. Stir in the rest of the Flour, and mix in any extra that's on the side of the bowl. Mix until the dough is soft and doesn't stick to the side. Place Dough on a lightly floured surface. Knead the dough for 5-8 minutes, until the dough is smooth and springy. Cover loosely with plastic wrap, and let rest for around 30 minutes.</span><br />
<br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Preheat oven to 425.</span></div>
<div>
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span></div>
<div>
<span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20px;">One your dough has doubled in size, separate it into two equally sized portions. Using a floured rolling pin, roll your dough into ovals that are about 1/2 inch thick. Using a knife, cut your dough into equally sized strips. Cut either 12 - 24 strips depending if you're going regular or mini sized. Then take those strips and tie them into knots or roll them into well - rolls. The dough will be sticky so make sure you flour your hands. </span></span></div>
<div>
<span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20px;"><br /></span></span></div>
<div>
<span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20px;">Place them on a lined cookie sheet and brush with Olive Oil. Loosely cover them with plastic wrap and let them rise for another hour. Then uncover the knots and bake them for 10-15 minutes or until they are a light golden brown. </span></span></div>
<div>
<span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20px;"><br /></span></span></div>
<div>
<span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20px;">While your knots are baking, mix remaining Olive Oil, Garlic and Parsley in a bowl. When your knots are done, let them cool for at least 5 minutes before brushing them with the Olive Oil & Garlic Mix.</span></span></div>
<div>
<span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20px;"><br /></span></span></div>
<div>
<span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20px;">Dust them with the Vegan Parmesan Cheese before eating. Serve with any extra Olive Oil & Garlic Mix in a bowl for dipping or you can always use your favorite marinara sauce. </span></span></div>
<div>
<span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20px;"><br /></span></span></div>
<div>
<span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20px;"><br /></span></span></div>
<br />
* I won't lie - after it was over I cried. I had a really tough night and ate all the knots.<br />
<br />
** I doubt that guy on the train that tells you how disappointing he is in the plot lines of various TV shows - thinks you aren't equally outraged at how costume design on Mad Men can often be 3-5 years off and how Tony never really was the boss. <br />
<br />
<br />
PS - I know these haven't been my best posts lately. I'm spread a little thin these days. It's been hard to focus, not get overly emotional or get all tangenty. I wish my brain wasn't also pregnant and I didn't have all these deadlines.<br />
<br />Anniehttp://www.blogger.com/profile/13212364723982980295noreply@blogger.com8tag:blogger.com,1999:blog-2120799145024687094.post-68805511225636666252012-10-01T09:09:00.000-07:002012-10-01T09:37:36.490-07:00The Pregnant Lady at Pickle Palooza <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-4Did1HhgRs4/UGmtrkKr76I/AAAAAAAADUI/e_Q8nt8yzpI/s1600/PPaloozahorman2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-4Did1HhgRs4/UGmtrkKr76I/AAAAAAAADUI/e_Q8nt8yzpI/s640/PPaloozahorman2.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.hormansbestpickles.com/">Horman's New Dills </a></td></tr>
</tbody></table>
So you may have noticed that the new website at <a href="http://meettheshannnons.com/">MeetTheShannnons.com</a> isn't up yet but that <a href="http://www.veganmofo.com/">VeganMoFo</a> has started. Yes. This is all my fault but it's also something we hope to change soon. I debated dropping out of Vegan MoFo this year because we're going to be traveling a lot this Fall, have all these final little details to work on for <a href="http://www.amazon.com/Betty-Goes-Vegan-Classic-Recipes/dp/1455509337/ref=sr_1_1?ie=UTF8&qid=1337003362&sr=8-1">our book</a>, have the website I mentioned a sentence ago to wrap up and oh - did I mention <a href="https://twitter.com/i/#!/AJShannon/media/slideshow?url=pic.twitter.com%2FzKO1Nv0W">we're having a baby</a>? Yep we're almost halfway through the terrifying yet thrilling process of welcoming our first child into the world.<br />
<br />
But more about that later - you're here for the food not for the jabber about vegan pregnancy, baby prep and tedious book editing. It just felt wrong to skip Vegan MoFo and we really do think we'll have that website up in like a matter of days. Which brings us to our first post in months - <a href="http://www.lookytasty.com/2012/09/13/first-annual-pickle-palooza-festival-nyc-sept-30/">NYC's First Annual Pickle Palooza</a>!<br />
<br />
<br />
<a name='more'></a><br />
Now even if I wasn't pregnant - I would have been completely and totally bewitched by the idea of a festival dedicated to pickles and various brine related treats. I have always loved pickles. Pickled green beans. <a href="http://www.meettheshannons.net/2011/02/special-edition-fat-tuesday-fried.html">Southern-style deep fried pickle chips</a>. <a href="http://www.meettheshannons.net/2011/10/homemade-dill-pickle-potato-chips-and.html">Dill pickle potato chips</a>. Scratch and sniff pickle stickers*. This passion of mine for savory snacks brought me to Manhattan yesterday with some high expectations and a healthy/surreal appetite. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-A3sUVhUQxC8/UGm9ok9596I/AAAAAAAADUg/jLMwKiAfZ4I/s1600/PPaloozaBrooklynBrine.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-A3sUVhUQxC8/UGm9ok9596I/AAAAAAAADUg/jLMwKiAfZ4I/s320/PPaloozaBrooklynBrine.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://brooklynbrineco.com/">Brooklyn Brine Whiskey Sours</a></td></tr>
</tbody></table>
Now, New York City has been the home of some pretty spectacular pickles over the years.There are shops all over every borough with barrels of pickled cucumbers that could win schmancy culinary awards if those kind of awards went to working class delis. You know the kind I'm talking about. They're like the size of a guinea pig and are so good it's unthinkable to share. But those weren't really the kind of pickles we had here. NYC's first pickle palooza was a winding maze of the finest artisan pickles and pickle themed treats you could find. There was pickle back shots at the bar** and even a booth featuring pickle pops! Yes, Popsicle types of things made with pickle juice. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-2rUCaVztUYo/UGnBbCY7QJI/AAAAAAAADU4/HiY7rIyg94E/s1600/PPaloozapicklepops.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-2rUCaVztUYo/UGnBbCY7QJI/AAAAAAAADU4/HiY7rIyg94E/s320/PPaloozapicklepops.jpg" width="213" /></a></div>
I guess I don't have to tell you that there was a lot of stereotypical hipster-y types there on dream dates sipping PBRs and sharing little paper trays of pickles. I actually found that part a little adorable. But again I wasn't there for the people watching. And there was a lot of people at least 1,000 throughout the day in a not very large area. There was pickle eating contest that I actually enjoyed more than I should have considering I wasn't an official contender. Who would have thought something like that would have made me a sports fan. It really only distracted me from my job. I had some serious pickle testing to do and I think I lived up to challenge. I ate a total of 8 full sized (in many cases larger than normal) pickles that day.<br />
<br />
Some of my favorites were at <a href="http://brooklynbrineco.com/">The Brooklyn Brine</a> booth. They were crunchy and unique and had flavor that went beyond just sour. You can find them at <a href="http://www.williams-sonoma.com/search/results.html?activeTab=products&words=brooklyn+brine&cm_sp=OnsiteSearch-_-GlobalNav-_-Button&type-ahead-viewset=ecom">William Sonoma</a> or Whole Foods if you want to try them for yourself. I also feel in love with <a href="http://www.hormansbestpickles.com/">Horman's Best Pickles</a>. I wish I could describe them better than just falling back on the lazy word - Amazing! They rocked my face off - in a good way. They were everything you want in a pickle. I would call them my soul pickle but that seems weird. <br />
<br />
If I could change anything about the day - It would be three things:<br />
<br />
1. None of the other food at the event to compliment the pickles was vegan. There were hamburger sliders and Teriyaki Balls but I know I wasn't the only one disappointed by that everything had meat.<br />
<br />
2. The lighting - while romantic for those <a href="http://www.youtube.com/watch?v=rgczlrYM4eI">young Turks in love</a> - was terrible for photos. <br />
<br />
3. It would have been great to have more pickled beans or sauerkraut.<br />
<br />
For those of you worried all my posts will be about things like babies and food festivals this month - please remain calm. Tonight Dan and I are having a big vegan German food feast to launch our 2nd <a href="http://www.meettheshannons.net/2011/10/vegan-rock-toberfest-betty-crocker.html">Vegan Rock-toberfest</a> in tomorrow's post and we have a bunch of new <a href="http://www.meettheshannons.net/p/betty-crocker-project.html">Betty Crocker Project</a> recipes lined up! <br />
<br />
<br />
<br />
* <a href="http://media-cache-lt0.pinterest.com/upload/33003009738893195_iNP6i0vM_b.jpg">These were my favorite as a kid</a>. I guess I've always loved food. <br />
<br />
** Although in my "condition" I didn't enjoy a pickle back shot. I can tell you that I do approve of this clever bar trend. <a href="https://www.facebook.com/photo.php?fbid=10150413201721588&set=a.10150169815336588.299583.661211587&type=3&theater">Here's a photo</a> of Dan and our buddy <a href="http://www.buzzfeed.com/expresident">Jack (AKA expresident)</a> doing them at a party not too long ago as proof.<br />
<br />
<br />Anniehttp://www.blogger.com/profile/13212364723982980295noreply@blogger.com9tag:blogger.com,1999:blog-2120799145024687094.post-58851765504355859302012-07-05T08:10:00.000-07:002012-07-05T08:12:19.676-07:00The Betty Crocker Project: Vegan Chili-Lime Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Q2NheWa19Rs/T_WkP1jRn3I/AAAAAAAADTg/GWFeGKhbC74/s1600/ChiliLimeChick.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-Q2NheWa19Rs/T_WkP1jRn3I/AAAAAAAADTg/GWFeGKhbC74/s640/ChiliLimeChick.jpg" width="426" /></a></div>
<br />
OK - So we had a huge bunch of cilantro and so we got a little crazy with it this week. I think there are worse crimes. If you're <a href="http://ihatecilantro.com/">one of those who don't love the taste of this leafy green</a> -- you can always skip that part of this recipe.<br />
<br />
It's another fast and easy recipe that will get you in and out of the kitchen with little suffering. We had ours with some lemon pepper Israeli couscous from Whole Foods made with peas and had dinner in about 30 minutes. We defrosted our <a href="http://www.gardein.com/products.php?t=frozen&p=5">Gardein chick'n scaloppini breasts</a> earlier so that definitely cut back on how long this took.<br />
<br />
I know a lot of us might be feeling a little food prepping, dish washing and hostessing burn-out after yesterday's festivities so I thought this might help give you an out for dinner for the rest of the week. I mean making sure that the ice chest stays full while the BBQ coals don't go out and figuring out how to keep bugs away from the pie and <a href="http://sodeliciousdairyfree.com/?gclid=CMO-gvXhgrECFRR7Ogod4BgTuw">Soy Delicious</a> is fun at the time but after the fireworks... it's freaking exhausting.<br />
<br />
We celebrated this year with an epic game of <a href="http://www.civilization5.com/">Civ5</a> and season 4 of <a href="http://www.fxnetworks.com/shows/originals/soa/">Sons of Anarchy</a>* because Dan caught some kind of death flu on his work trip to Seattle. Oh and we're total nerds. So there was no read, white and blue <a href="http://www.bettycrocker.com/recipes/flag-cake/19f96d45-7cae-4a4d-9ef8-c0b1ddad0e45">flag cakes</a> or BBQ burgers for us this year. But that's what grill pans and liquid smoke are for right? <br />
<br />
<br />
<a name='more'></a><b>Vegan Chili-Lime Chicken</b><br />
<br />
<ul>
<li>2 Cups of Your Favorite Vegan Chicken (defrosted - we went with <a href="http://www.gardein.com/products.php?t=frozen&p=5">Gardein chick'n scaloppini breasts</a> this time)</li>
<li>2 teaspoons Lime Peel (grated)</li>
<li>1/2 Cup Lime Juice</li>
<li>1/2 teaspoon Agave Nectar</li>
<li>Dash of Liquid Smoke </li>
<li>1 teaspoon Braggs Liquid Amino Acids</li>
<li>1 Jalapeno (diced)</li>
<li>2 Cloves Garlic (minced)</li>
<li>1/2 teaspoon Cumin</li>
<li>1/2 teaspoon Whole Coriander Seeds (crushed) </li>
<li>1/4 Cup Fresh Cilantro (chopped) </li>
<li>Olive Oil Cooking Spray </li>
</ul>
Coat your magical grill pan or cast iron skillet with a light coating of Olive Oil Cooking Spray and heat over a medium heat.<br />
<br />
In a shallow bowl, whisk together Lime Peel, Lime Juice. Agave Nectar, Liquid Smoke, Braggs, Jalapeno, Garlic, Cumin and Coriander Seeds. Take your defrosted Vegan Chicken and coat them with the Lime-Chili blend and set aside on a plate.<br />
<br />
Once your oil is hot, place your Vegan Chicken on the grill pan and let cook until the edges start to turn a light golden brown. It hard to wait but if you wan those clean grill lines -- you have to wait. Before you flip your Vegan Chicken, spray your Vegan Chicken again with cooking spray.<br />
<br />
Flip your Vegan Chicken and then gently brush them with left over Lime-Chili blend. Let simmer until the edges are a light crispy brown.<br />
<br />
Mix your Cilantro into the Lime-Chili blend. <br />
<br />
Before you serve, toss your Vegan Chicken in the Cilantro-Lime-Chili blend. <br />
<br />
<br />
* And yes -- we spent most of yesterday in utter shock at the chaos (or ya know anarchy) these bad-ass bikers have found themselves in. INSANITY. <br />
<br />
<br />
<br />
<br />Anniehttp://www.blogger.com/profile/13212364723982980295noreply@blogger.com6tag:blogger.com,1999:blog-2120799145024687094.post-24086764738751957382012-07-03T09:55:00.000-07:002012-07-03T10:22:57.865-07:00Super Fast & Easy Soyrizo Pasta Dinner<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-8au3JN2Dtos/T_MaTxg4UUI/AAAAAAAADTI/wofzHOxuUNQ/s1600/soyrizopasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-8au3JN2Dtos/T_MaTxg4UUI/AAAAAAAADTI/wofzHOxuUNQ/s640/soyrizopasta.jpg" width="426" /></a></div>
<br />
So I admit it. I burnt myself out. if you know me in person -- you know that me admitting this is a huge deal.<br />
<br />
After years of working 40+ hours a week in the animal rights movement and writing this blog and then writing our book and now starting our second book... I'm exhausted. There was also a slight shift in this blog that was unintentional but after taking a little break from posting regularly I can see pretty clearly. See in the beginning this blog was about our mission to make anything and everything vegan but as this blog became more popular and more and more people who I didn't know and who have never eaten any of my food began to read this thing -- well there was this pressure for lack of a better word -- to not have typos and never admit that that I burnt a cookie or that a recipe was anything less than a cruelty-free dream come true.<br />
<br />
I neurotically tested and tested recipes for the book and I tried to keep up with all the emails we get and failed. Somewhere in all this I started to feel like a little rock was sitting on my chest. I started to stay up late worrying that people won't like our book and worry that people wouldn't read it and understand that <a href="http://www.amazon.com/Betty-Goes-Vegan-Classic-Recipes/dp/1455509337/ref=sr_1_1?ie=UTF8&qid=1337003362&sr=8-1" target="_blank"><i>Betty Goes Vegan</i></a> is full of great weekday standbys, old family favorites and guilt-less pleasures. It's also about helping people use all these great vegan products out there to their full potential. I mean yes a lot of us are DIY types but most people in our society choose their food based on convenience, cost and flavor. I've been doing vegan outreach for over 20 years now and I keep hearing the same reasons why people were reluctant to go vegan : giving up their favorite dishes, weird food and inconvenient. The reasons I keep hearing why people stopped being vegan : giving up their favorite dishes, weird food and inconvenient. That's why <a href="http://www.amazon.com/Betty-Goes-Vegan-Classic-Recipes/dp/1455509337/ref=sr_1_1?ie=UTF8&qid=1337003362&sr=8-1" target="_blank"><i>Betty Goes Vegan</i></a> is carefully designed to not just help people go vegan but stay vegan by turning old meaty and cheesy favorites into vegan classics. <br />
<br />
Yeah. I've lost a lot of sleep lately over it. It can be scary to put yourself out there and care about things. But there was a few things that have happened lately.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-8o2v4qXNy6U/T_Mdsu5sc5I/AAAAAAAADTU/0kz3XsjWdQI/s1600/HBBakeryTofuTacos.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-8o2v4qXNy6U/T_Mdsu5sc5I/AAAAAAAADTU/0kz3XsjWdQI/s320/HBBakeryTofuTacos.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Tacos Photo Credit : Hannah Banana Baker</td></tr>
</tbody></table>
<br />
<ol>
<li>I read <a href="http://bonzaiaphrodite.com/2012/02/happy-birthday-bonzai-aphrodite-3-years-is-a-good-solid-run-this-post-sucks/" target="_blank">this post by Bonsai Aphrodite</a>. See after 3 years (just like us) she also was dealing with a serious case of burn out. I related more than I liked to almost every line of this post and after reading it had this moment when I asked myself why something I love as much as this blog wasn't making myself deliriously happy. So I remembered why I fell in love with this blog and vegan outreach to begin with. </li>
<li>A vegan bakery named <a href="http://www.hannahbananabakery.co.uk/Hannah_Banana/Hannah_Banana_-_Welcome.html" target="_blank">The Hannah Banana Bakery</a> in the UK posted photos of our <a href="http://www.meettheshannons.net/2012/06/thai-lemongrass-tofu-tacos-with-lime.html" target="_blank">Thai Lemongrass Tofu Tacos</a> and I started to cry a little. I have no idea why I get so excited when you guys send me pictures but it made me think over my morning tea and inspired me to write this long post and to get back to sharing that joy with all of you!</li>
</ol>
<br />
So here I am sharing with you a dinner we had the other night that is super simple and fast. So you know less time in your hot kitchen. It also features <a href="http://www.tofurky.com/tofurkyproducts/ground.html" target="_blank">Tofurky's new vegan Chorizo style grounds</a> but you can also use your favorite vegan soyrizo product if you can't find the Tofurky grounds in your area yet. I do recommend enjoying this with a salad. I try to get greens in every meal and this recipe lacks greens. Besides that... It's a pretty much a perfect weekday dinner.<br />
<br />
I'm also promising that I'm giving up my little rock of doubt and fear... insecurity and getting back to posting on a regular basis. I'm trading in that rock for hope and not taking myself so seriously... and soyrizo pasta dinners.<br />
<br />
OK enough gabbing. Let's eat!<br />
<br />
<br />
<a name='more'></a><b>Soyrizo Pasta Dinner </b><br />
<ul>
<li>1 Package Gemelli or Macaroni (cooked per instructions on the package)</li>
<li>2 Cups Soyrizo</li>
<li>1 28oz Can Diced Tomatoes with Basil</li>
<li>1 14oz Can Garbanzo Beans (drained and rinsed)</li>
<li>1 Tablespoon Olive Oil </li>
<li>1/4 teaspoon Garlic Powder</li>
<li>1 teaspoon Cumin</li>
<li>Fresh Cilantro (chopped for a topping) </li>
<li>Hot Sauce (optional) </li>
</ul>
Prepare your Pasta per instructions on the package.<br />
<br />
In your neglected cast iron skillet, heat your Olive Oil over medium heat. Once your oil is hot, toss in your Soyrizo and Garbanzo Bean and mix. Once your Soyrizo starts to light brown, add your Tomatoes and Cumin and mix. Reduce heat to a simmer and let cook until the mixture becomes saucy and thickens a bit.<br />
<br />
Serve hot over your Pasta and with some Cilantro and Hot Sauce over the top.<br />
<br />
And not to be too pushy but be sure and make a batch of <a href="http://www.meettheshannons.net/2010/06/betty-crocker-project-spicy-skillet.html" target="_blank">Limeade</a> to go with it!Anniehttp://www.blogger.com/profile/13212364723982980295noreply@blogger.com10tag:blogger.com,1999:blog-2120799145024687094.post-3252110232790748642012-06-27T10:06:00.001-07:002012-06-27T11:02:45.819-07:00Thai Lemongrass Tofu Tacos with a Lime-Sriracha Aioli & Basil-Cucumber Salsa<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-YrhR5oSIO14/T-sjuKha6QI/AAAAAAAADSw/Ivowp8BRW8U/s1600/thaitaco4A.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-YrhR5oSIO14/T-sjuKha6QI/AAAAAAAADSw/Ivowp8BRW8U/s640/thaitaco4A.jpg" width="396" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are not the most photogenic tacos in the world but they are damn amazing. </td></tr>
</tbody></table>
These tacos came into our lives about a week ago when our darling friend and <a href="http://features.peta2.com/cookbook/" target="_blank">cookbook author Marta Holmberg</a> posted <a href="https://www.facebook.com/photo.php?fbid=10151040740995955&set=a.22074330954.43848.22042725954&type=1&theater" target="_blank">this photo of Vegan Vietnamese Tacos</a> made by <a href="http://www.mandolinegrill.com/" target="_blank">The Mandoline Grill</a> in Los Angeles. They had a strange combination of delicious things and being a bit ugly on the eyes. We're friends here. So we can be honest -- pink food can be hard to photograph. <br />
<br />
But I really hope that you'll give these messy,spicy, savory and smokey tacos a try because they're more than worth the short amount of time it takes to make them (if you don't count marinading) and that rosy sauce is amazing on veggie burgers *, steamed artichokes, and with carrots sticks and really anything. Yes -- even corn on the cob. It's really a beautiful thing - even if it's pink**.<br />
<br />
Now you might be wondering what makes these Thai tacos rather than Vietnamese like the originals.Well I am neither Thai or Vietnamese so my take on these cuisines comes mostly from restaurants and research. Both cuisines do share a lot of the same key ingredients like lemongrass, coconut milk, rice and noodles. Although Sriracha sauce is Vietnamese, my experience is that Vietnamese food is not as spicy as Thai and these tacos are actually really fiery. <a href="http://www.youtube.com/watch?v=M9Z8qjK-bcM" target="_blank">I mean they're hot.</a> <br />
<br />
I also added Thai basil, cucumbers and lime to the salsa recipe to add a freshness and a citrusy bite to keep the Lime-Sriracha Aioli from over powering everything with it's awesomeness. But really does that make it more Thai than Vietnamese? Hard to say. <br />
<br />
So I guess -- long story short -- <a href="http://www.youtube.com/watch?v=eCC0Fwvoq7w&feature=related" target="_blank">They might be dressed in pink but they kick ass.</a> <br />
<br />
<br />
<a name='more'></a><b>Thai Lemongrass Tofu Tacos with a Lime-Sriracha Aioli and Basil-Cucumber Salsa</b><br />
Tofu Tacos<br />
<ul>
<li>2 Packages Extra Firm Tofu (drained)</li>
<li>2-3 Stalks <a href="http://image.shutterstock.com/display_pic_with_logo/258415/258415,1231500463,4/stock-photo-sliced-lemongrass-its-aroma-is-useful-for-health-22995256.jpg" target="_blank">Fresh Lemongrass (sliced)</a></li>
<li>2 Tablespoons Sesame Oil</li>
<li>2 Tablespoons <a href="http://bragg.com/products/bragg-liquid-aminos-soy-alternative.html" target="_blank">Braggs Liquid Amino Acids</a></li>
<li>1/3 Cup Better Than Bouillon - Vegan Beef Broth (made per instructions on the package)</li>
<li>1/4 teaspoon Onion Powder</li>
<li>1/4 teaspoon Cumin </li>
<li>1/4 teaspoon Chili Powder (optional - if you don't like it SO HOT)</li>
<li>6-8 8inch Whole Wheat Tortillas (warmed in the oven per instructions on package)</li>
<li>6-8 Baby Bok Choy Leaves</li>
<li>1/4 Cup Fresh Cilantro (chopped)</li>
<li>Olive Oil Cooking Spray </li>
</ul>
Lime-Sriracha Aioli<br />
<ul>
<li>1/2 Cup <a href="http://followyourheart.com/products/category/vegenaise/" target="_blank">Grapeseed Vegenaise</a></li>
<li>2-3 Tablespoons <a href="http://www.huyfong.com/no_frames/sriracha.htm" target="_blank">Sriracha Sauce</a></li>
<li>2 teaspoons Lime Juice</li>
<li>1 teaspoon Lime Zest</li>
<li>3 teaspoons <a href="http://bragg.com/products/bragg-liquid-aminos-soy-alternative.html" target="_blank">Braggs Liquid Amino Acids</a></li>
<li>Dash of Liquid Smoke</li>
</ul>
Basil-Cucumber Salsa<br />
<ul>
<li>3 Large Fresh Tomatoes (diced)</li>
<li>1/2 Red Onion (diced)</li>
<li>1/2 Cucumber (diced) </li>
<li>3 Cloves Garlic (minced)</li>
<li>2 Tablespoons Fresh Thai Basil (minced)</li>
<li>1 Fresh Jalapeno (minced)</li>
<li>3 Tablespoons Lime Juice</li>
<li>½ teaspoon Crushed Pink Himalayan Salt</li>
</ul>
<br />
First blend Sesame Oil, Braggs, Broth, Onion Powder and Cumin in a large mixing bowl with a whisk. Once your Onion Powder and Cumin is blended in, toss in your Lemongrass to make your marinade. Cut your drained Tofu into thin slices and lay them in an even layer in a lasagna dish. You might not be able to do it in a single layer. Pour your marinade over the top and cover with foil. Put in the fridge to chill out for 2 hours. During that time you may have to rotate your Tofu slices so that your slices are marinaded evenly. <br />
<br />
Then make your Basil-Cucumber Salsa. Toss all your Salsa ingredients in a large bowl and toss. Cover
the bowl and refrigerate it for at least an hour.<br />
<br />
Then make your Lime-Sriracha Aioli. Add all your Aioli ingredients in a large mixing bowl and blend with an electric hand held mixer until smooth. Cover your bowl and put in the fridge until you're ready to serve.<br />
<br />
Once your Tofu is done marinading, spray a light coating of Olive Oil Cooking Spray over your cast iron grill pan or skillet and heat over a medium heat. Once your skillet is hot, move your marinaded tofu slices to the grill pan to make one even layer. You're going to want to cook these in batches. Don't crowd your Tofu or they won't brown as nicely. Use a large spoon to pour a little marinade over the top of each slice of Tofu. Let your Tofu get a nice light brown sear along the edges of the bottom before flipping them. If you're using a grill pan -- remember you only want to flip your tofu once to make sure you get those clean grill lines so it's good to be patient and let your Tofu brown. Also expect a lot of steam from the marinade coming off the Tofu. This will also help cook your Tofu.<br />
<br />
In a large bowl, toss your Bok Choy Leaves. Once your Tofu is cooked, toss the browned pieces into the bowl over the Bok Choy Leaves to help wilt or slightly cook them. Any hot marinade coming off the Tofu will also help cook your Bok Choy so please don't drain any extra liquids off. Spray another coating of Cooking Spray over your hot skillet and sear up your next batch of Tofu. Once all your Tofu is cooked, you're ready to eat!<br />
<br />
To build your taco just add one leaf of Bok Choy and some Tofu to a warm Tortilla and top with Aioli, Salsa and fresh Cilantro.<br />
<br />
Pretty easy if not pretty. Also don't forget the napkins -- this is a messy jerk to eat but worth it. <br />
<br />
<br />
<br />
* We made the best avocado & lime-sraracha aioli burgers and it was seriously dreamy.<br />
<br />
** I know some of you are dying to make pink taco jokes. I would ask you to keep them classy but how would that work?Anniehttp://www.blogger.com/profile/13212364723982980295noreply@blogger.com4tag:blogger.com,1999:blog-2120799145024687094.post-89898075120128528542012-06-22T09:34:00.002-07:002012-06-22T11:33:44.561-07:00Vegan Meyhane Pilavi (Turkish Bulgur Pilaf)<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-IIeZJ9ftlyo/T-SDsF4f0fI/AAAAAAAADRM/CFhpSuWcP6A/s1600/Bulgur.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-IIeZJ9ftlyo/T-SDsF4f0fI/AAAAAAAADRM/CFhpSuWcP6A/s640/Bulgur.jpg" width="396" /></a></div>
There is a crazy thing that happens when you're a food blogger who hasn't been able to post reguraly because you're working on a book. You're still writing all the time but you can't decide what to post and then you end up not posting at all. This week we actually had a house guest! So it was double the posting drama.<br />
<br />
I know! We actually let someone into our <a href="http://4.bp.blogspot.com/-_D0ctARBLdA/TqFQuaUKy_I/AAAAAAAAAOY/oB_rqKoYXuk/s1600/fortress-of-solitude-z.jpg" target="_blank">Fortress of Solitude</a> that has become our Brooklyn apartment. <a href="http://www.meettheshannons.net/2011/01/herbivores-michelle-schwegmann-makes.html" target="_blank">Michelle Schwegmann</a> from <a href="http://www.herbivoreclothing.com/" target="_blank">Herbivore Clothing Company</a> and I stayed up late talking like we were having a slumber party and explored this not so little borough we call home. Including a happy jaunt around Park Slope and an afternoon in uber-hip Williamsburg. <a href="https://www.facebook.com/photo.php?fbid=10151853064950173&set=t.661211587&type=3&theater" target="_blank">We had a vegan Creamsicle shake, vegan Caesar salads and some Buffalo fries with the lovely animal activist Amy Trakinski</a> at <a href="http://www.foodswings.net/" target="_blank">Foodswings</a> then took a walk over to see Leanne and her adorable dogs at <a href="http://www.vautecouture.com/index.htm" target="_blank">Vaute Couture</a>. Not a bad week. Not a bad week at all.<br />
<br />
But it left little time for cooking and blogging. Then I woke up this morning with the remains of a dream in my head. In this dream, I was talking to people on a bus about how much <a href="http://well.blogs.nytimes.com/2010/02/12/the-benefits-of-bulgur/" target="_blank">I love bulgur</a> and all the fun dishes I have made over the years with it. I was speaking with real purpose and passion about my adoration for this grain and at times would turn to people for validation to find that they were either completely captivated or looked like they were being held captive by a crazy person. Yes. It was an odd dream but it reminded me that I had a recipe I had been meaning to share since our return from <a href="http://www.flickr.com/photos/superdan79/sets/72157629302297405/" target="_blank">Istanbul</a> a few months ago.<br />
<br />
Now some of you might remember when we made <a href="http://www.meettheshannons.net/2012/02/turkish-tempeh-whole-wheat-lahmacun.html" target="_blank">Vegan Turkish Tempeh Whole Wheat Lahmacun</a> -- we mentioned that we bought a pretty interesting Turkish cook book. Well, we've made a few things out of it since then and everyone has been pretty much awesome. This dish was one of my personal favorites because (obviously) it's a very flavorful bulgur pilaf that gave us an opportunity to use some of the herbs we bought at <a href="http://www.flickr.com/photos/superdan79/6870888091/in/set-72157629302297405/" target="_blank">The Grand Bazaar</a>. The thing about this book is that it's full of inspiration but the recipes are strangely vague. For example the original recipe for this dish in the book calls for <i>150 grammes meat in small cubes</i>. I guess it doesn't need to be any particular kind of meat and the liquids in the book are measured in "glasses". I'm not kidding. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-3L_LRx53ZcM/T-SXwOAETsI/AAAAAAAADSI/-anWGaKpxEU/s1600/cookbook.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-3L_LRx53ZcM/T-SXwOAETsI/AAAAAAAADSI/-anWGaKpxEU/s400/cookbook.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Needless to say - we took some liberties like usual. Our dish is pretty delicious and makes a lot. You'll have a lot of leftovers to keep your kitchen cool this summer or to take to lunch for work. Whatever you want. That's not my business. What I can tell you -- this recipe <a href="http://www.youtube.com/watch?v=syZakXYypRs" target="_blank">will flip you for real</a>!<br />
<br />
<br />
<br />
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-TZ389m7Pd7Y/T-SD01fAIxI/AAAAAAAADRU/IsX7lKl7irU/s1600/Bulgur2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-TZ389m7Pd7Y/T-SD01fAIxI/AAAAAAAADRU/IsX7lKl7irU/s400/Bulgur2.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<b>Vegan Meyhane Pilavi (Turkish Bulgur Pilaf)</b> <br />
<ul>
<li>2 Cups Vegan Chicken (we used 2 packages of <a href="http://www.lightlife.com/Vegan-Food-Vegetarian-Diet/Smart-Strips-Chickn" target="_blank">Lightlife Chick'n Smart Strips</a> but really any vegan chicken will do or you can use 2 cans of chickpeas - drained and rinsed of course)</li>
<li>3 Tablespoons Olive Oil </li>
<li>1 Large Red Onion - diced</li>
<li>3 Stalks Celery - diced</li>
<li>1 1/2 Cups Uncooked Bulgur</li>
<li>2 Cups <a href="http://www.superiortouch.com/retail/products/better-than-bouillon/vegetarian-bases/43/no-chicken-base" target="_blank">Better Than Bouillon - Vegan Chicken Broth</a> (made per instructions on the package)</li>
<li>1 28oz Can Diced Tomatoes with Basil </li>
<li>1 Red Bell Pepper - chopped</li>
<li>1/3 Cup Frozen Peas</li>
<li>1 Capsicum Pepper or Jalapeno - sliced </li>
<li>2 Tablespoons Fresh Parsley - diced (you might want a little more to sprinkle over the top)</li>
<li>5 Medium Fresh Mint Leaves - diced</li>
<li>1 teaspoon Rubbed Sage</li>
<li>1 teaspoon Dried Rosemary - crushed</li>
<li>1 teaspoon Dried Thyme Leaves</li>
<li>1/2 teaspoon Sumac (This is a dark red powder made from a berry sourced in Anatolia. It has a
bitter flavor similar to lemons. If you can't locate it - you can
replace it with Cumin or Paprika.)</li>
<li>1/2 teaspoon Smoked Paprika</li>
<li>2-3 teaspoons <a href="http://bragg.com/products/la.html" target="_blank">Braggs Liquid Amino Acids</a></li>
<li>1/2 teaspoon Onion Powder</li>
</ul>
In your Dutch oven, heat your Olive Oil over a medium heat. Once your oil is hot, toss in your Vegan Chicken. Once your Vegan Chicken is lightly browned, toss in your onions and celery and toss while you cook until your vegetables are tender. Use a slotted spoon to remove your Vegan Chicken from your pot and set aside in a bowl. Don't dab off any extra oil.<br />
<br />
Toss the remaining ingredients in your pot and mix thoroughly. Cover your pot and reduce heat to a simmer. You want to cook your Bulgur until it's tender like rice. Read the package your Bulgur came in to see how long they recommend cooking their product for. It took us about 20 minutes but some products take more or less time. While your Bulgur cooks, use a spoon to mix your ingredients every once in awhile to make sure it cooks evenly and nothing sticks to the side.<br />
<br />
Once your Bulgur is tender, remove your pot from heat and mix in your Vegan Chicken. Your pilaf is going to be saucier than you might expect. Serve hot or chilled with some fresh Parsley over the top.<br />
<br />
<i>Afiyet olsun!</i>Anniehttp://www.blogger.com/profile/13212364723982980295noreply@blogger.com1tag:blogger.com,1999:blog-2120799145024687094.post-1198072150242674332012-06-15T06:13:00.000-07:002012-06-15T06:28:38.845-07:00Raspberry Lemonade Tart with a Rosewater & Coconut Crust<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-8b9vE86tWvU/T9sjG4jb10I/AAAAAAAADQU/lPpn9yq4YH4/s1600/2012-06-07+15.09.04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-8b9vE86tWvU/T9sjG4jb10I/AAAAAAAADQU/lPpn9yq4YH4/s640/2012-06-07+15.09.04.jpg" width="426" /></a></div>
So I admit I've been a little MIA lately. There has been a lot going on and to be honest -- I've fallen behind on basically everything. I mean emails, laundry, cleaning out the fridge... pretty much everything but bills*. But there have been a few really exciting things that have happened lately. To paraphrase:<br />
<br />
1. Our book <a href="http://www.amazon.com/Betty-Goes-Vegan-Classic-Recipes/dp/1455509337" target="_blank">Betty Goes Vegan is finally available for pre-sale</a>! There are all these early bird special discounts available on the amazon page -- which is cool.<br />
<br />
2. I was able to share some of <a href="http://www.thekitchn.com/vegan-substitutions-for-8-common-baking-ingredients-171165" target="_blank">my favorite vegan baking substitutions on the kitchn</a>. I love this blog so it was a real honor for me. Plus it was great to be able to share with a not-all-vegan community how easy it is to bake vegan. I focused on substitutions you can find in any old grocery store and was really touched by the over 600 likes!<br />
<br />
3. <a href="http://theseedexperience.com/" target="_blank">The Seed - Vegan Experience</a> conference is this weekend. I won't be able to make it unfortunately but if you're around NYC -- you should really check it out. They have a pretty impressive speaker line-up. I'm also excited because it means my buddy <a href="http://www.meettheshannons.net/2011/01/herbivores-michelle-schwegmann-makes.html" target="_blank">Michelle Schwegmann</a> from <a href="http://www.herbivoreclothing.com/" target="_blank">Herbivore Clothing Company</a> will be in town. Love that girl. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-S2XLK601JBQ/T9squle7sFI/AAAAAAAADQg/gFNXbfPd_qI/s1600/NYCVegfest.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-S2XLK601JBQ/T9squle7sFI/AAAAAAAADQg/gFNXbfPd_qI/s400/NYCVegfest.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Michelle & me at The NYC Vegetarian Food Festival - photo credit : The Village Voice</td></tr>
</tbody></table>
4. I finally posted <a href="http://www.flickr.com/photos/superdan79/sets/72157630044258421/" target="_blank">our photos from Belgium</a>. We spent a few days there around the end of May and you're going to hearing a lot about this trip. I mean this is a country famous for <a href="http://www.flickr.com/photos/superdan79/7177760137/in/set-72157630044258421" target="_blank">fries, beer,</a> <a href="http://www.flickr.com/photos/superdan79/7362156390/in/set-72157630044258421" target="_blank">chocolate </a>and <a href="http://www.flickr.com/photos/superdan79/7362141350/in/set-72157630044258421" target="_blank">comics</a>. What's not to love? Today's recipe is actually inspired (in part) by a tart I saw in the window of a bakery in Brussels.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-7hAwdlE32tE/T9ssUjS8vkI/AAAAAAAADQo/EAzWFeQUFXY/s1600/IMG_7865.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-7hAwdlE32tE/T9ssUjS8vkI/AAAAAAAADQo/EAzWFeQUFXY/s400/IMG_7865.JPG" width="400" /></a></div>
<br />
We didn't glaze ours and didn't add as many raspberries in the photo so you could see the filling. We also played around a lot with some more Mediterranean summer flavors by adding rosewater to the crust. Last summer we made <a href="http://www.meettheshannons.net/2011/06/betty-crocker-project-rosewater.html" target="_blank">Rosewater Lemonade Sorbet (shaved ice)</a> and it just wouldn't be summer with out dabbling with the rosewater some more.<br />
<br />
I'm curious -- what flavors say "Summer" for you?<br />
<br />
<br />
<a name='more'></a><br />
<b>Raspberry Lemonade Tart with a Rosewater & Coconut Crust</b><br />
Crust<br />
<ul>
<li>1 1/2 Cups All Purpose Flour (you'll need more to flour your surfaces)</li>
<li>1/2 teaspoon Crushed Pink Himalayan Salt</li>
<li>1/3 Cup + 1 Tablespoon Coconut Oil </li>
<li>1 Tablespoon Rosewater </li>
<li>2 Tablespoons Water</li>
</ul>
Filling<br />
<ul>
<li>1 Cup Sugar </li>
<li>2 Tablespoon Lemon Zest</li>
<li>1/2 Cup Lemon Juice</li>
<li>Juice from 1 Fresh Lemon with pulp </li>
<li>2 Tablespoons Coconut Oil </li>
<li>1 1/2 teaspoon Agar Agar </li>
<li>1 Tablespoon Cornstarch</li>
</ul>
Toppings<br />
<ul>
<li>1 Cup Fresh Raspberries</li>
<li>Powdered Sugar to dust over the top </li>
</ul>
Heat oven to 400.<br />
<br />
Blend all your crust ingredients in a large mixing bowl with a hand held pastry blender. <span class="rg_ctlv">Continue to blend with the pastry blender and once
your dough is moist and pulls away from the sides of the bowl, gather
it into a ball in the center. </span><br />
<span class="rg_ctlv"></span><br />
<span class="rg_ctlv">Flour your surface and rolling pin for rolling out
your dough. Roll out your dough and then wrap in plastic wrap and
refrigerate for about 45 minutes. You want your dough to be firm but
still pliable. If it gets too solid -- just let it warm to room temperature until you can roll it out. </span><br />
<span class="rg_ctlv"></span><br />
<span class="rg_ctlv">After your dough has chilled or thawed, roll it out again to
make sure it has stayed even and fix any cracks or splits. Then divide
your dough into segments to fit in your tart dishes. Then press your dough
into your tart dishes. If there are any cracks or splits that comes up -
just take some extra dough and press them into the spots that need a
little help. If you smooth out your edges - <a href="http://www.youtube.com/watch?v=WaASyRFXTj4">no one will ever know</a>! </span><span class="rg_ctlv">Be sure and cut off any extra dough that might hang over the edges.</span><br />
<br />
<span class="rg_ctlv">Bake for 5-10 minutes or until your crust is very lightly browned. Then remove from the oven and let cool to room temperature.</span><br />
<br />
<span class="rg_ctlv">While your crusts are baking and cooling, make your filling. Add the sugar, lemon zest, lemon juice and fresh lemon juice with pulp to a sauce pan and heat to a boil. Once it begins to bubble, remove your sauce pan from heat and whisk in your coconut oil, agar agar and cornstarch until it begins to thicken. </span><br />
<br />
<span class="rg_ctlv">Once your crusts have cooled, fill the cup with equal amounts of filling. Put your tarts in the fridge to chill for 2 hours. Your filling is a tart filling so it's not going to stay more of a jelly or lemon curd** so don't wait for that. Once your tarts have chilled, toss some fresh raspberries on top and dust with powdered sugar.</span><br />
<br />
<span class="rg_ctlv">Pull up a lawn chair... and enjoy your summer! </span><br />
<span class="rg_ctlv"><br />
</span><br />
<br />
* I think. <br />
<br />
** Seriously grossest name for something so good ever.Anniehttp://www.blogger.com/profile/13212364723982980295noreply@blogger.com3tag:blogger.com,1999:blog-2120799145024687094.post-15082016082340678422012-05-24T06:53:00.000-07:002012-05-24T07:53:49.205-07:00Simplest Red Fruit Salad ever & some of our favorite Summertime recipes!<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-4M39a57BD4U/T748YBHheKI/AAAAAAAADPA/nPvb_-LJH38/s1600/salad+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-4M39a57BD4U/T748YBHheKI/AAAAAAAADPA/nPvb_-LJH38/s640/salad+2.jpg" width="426" /></a></div>
<span id="goog_719713039"></span><span id="goog_719713040"></span>Life, our book and travel to foreign lands have kept us away. We have a guest post and several recipes waiting to be posted and shared with the world but today I need to work on the book -- so I'm posting a 4 ingredient treat in time for all those picnics, potlucks and BBQs coming up this weekend. This one is dedicated to that friend who always brings beer and salsa. This is a recipe* that even they can make.<br />
<br />
But if you're more of a superstar than that -- you can <a href="http://www.meettheshannons.net/2011/05/come-get-it-our-top-15-favorite-vegan.html" target="_blank">click here to see a list of some of our favorite Summertime recipes and potlucking tips</a> or you can check out some of these:<br />
<br />
<a href="http://www.meettheshannons.net/2011/06/betty-crocker-project-cherry-cola-bbq.html" target="_blank">Cherry Cola BBQ Vegan Chicken Wings</a><br />
<a href="http://www.meettheshannons.net/2011/05/betty-crocker-project-antipasto-pasta.html" target="_blank">Antipasto Pasta Salad</a><br />
<a href="http://www.meettheshannons.net/2011/07/curry-vegan-chicken-potato-salad.html" target="_blank">Curry Vegan Chicken & Potato Salad</a><br />
<a href="http://www.meettheshannons.net/2010/09/betty-crocker-project-burger-veggie.html" target="_blank">Burger & Veggie Packet</a><br />
<a href="http://www.meettheshannons.net/2012/01/cruelty-free-crawfish-boil.html" target="_blank">The Cruelty-Free Crawfish Boil</a><br />
<a href="http://www.meettheshannons.net/2012/02/chicago-beer-dogs.html" target="_blank">The Chicago Beer Dogs</a><br />
<a href="http://www.meettheshannons.net/2011/03/apple-churros-to-rescue.html" target="_blank">Apple Churros</a><br />
<a href="http://www.meettheshannons.net/2011/11/betty-crocker-project-blt-crostinis.html">BLT Crostinis</a><br />
<a href="http://www.meettheshannons.net/2011/10/leftover-edition-episode-ii-ranch.html">Vegan Ranch Mashed Potatoes</a><br />
<a href="http://www.meettheshannons.net/2011/10/betty-crocker-project-sesame-teriyaki.html">Sesame Teriyaki Beef-less Skewers</a><br />
<br />
<br />
Of course, if you are firing up the grill this weekend we can't encourage you enough to try <a href="http://www.meettheshannons.net/2010/08/betty-crocker-project-beer-can-tofurky.html" target="_blank">The Beer Can Tofurky</a>! I know it seems a little intimidating but I hope this appetizing post by <a href="http://redundantvegan.blogspot.com/2012/05/ode-to-my-mom-beer-can-tofurky.html" target="_blank">The Redundant Vegan </a>will encourage you to take this vegan wonder on! <br />
<br />
I have a great post lined up for tomorrow that I still need to edit the photos for so until then... enjoy this simple pleasure!<br />
<br />
<br />
<a name='more'></a><div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-sQV9qeV2PFU/T748ijwGoZI/AAAAAAAADPI/YQH2aSX_YyA/s1600/salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-sQV9qeV2PFU/T748ijwGoZI/AAAAAAAADPI/YQH2aSX_YyA/s400/salad.jpg" width="350" /></a></div>
<b>Simplest Red Fruit Salad </b><br />
<br />
<ul>
<li>1 Small Watermelon (cubed - should make 3-4 cups) </li>
<li>1 Large Ripe Pomegranate</li>
<li>3 Tablespoons Fresh Mint Leaves (diced)</li>
<li>Lime Wedges </li>
</ul>
<br />
Open your pomegranate and gently remove all the seeds (arils) in a small bowl.<br />
<br />
In a large bowl, gently toss watermelon, pomegranate seeds and mint and pour into an airtight container. Put the fridge for 3 hours.<br />
<br />
Serve chilled and with lime wedges on the side to squeeze over the top if you're into that kinda thing. <br />
<br />
See you tomorrow! XO <br />
<br />
* Feel weird calling this a recipe... it's more like a tossed bowl of awesome combo.Anniehttp://www.blogger.com/profile/13212364723982980295noreply@blogger.com7tag:blogger.com,1999:blog-2120799145024687094.post-24936229761867913972012-04-30T06:12:00.000-07:002012-04-30T07:13:46.505-07:00It takes a village to make Mexican Tater Tot Personal Pizzas...<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-CtzE116JegI/T56MCIUHX_I/AAAAAAAADMo/9nl9xysfCcY/s1600/NYC+TaterTotPizza+Coconut+Soup+076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-CtzE116JegI/T56MCIUHX_I/AAAAAAAADMo/9nl9xysfCcY/s640/NYC+TaterTotPizza+Coconut+Soup+076.JPG" width="426" /></a></div>
<br />
You maybe be asking yourself why this isn't part of <a href="http://www.meettheshannons.net/p/betty-crocker-project.html" target="_blank">The Betty Crocker Project</a>. It's a fair question since <a href="http://www.meettheshannons.net/2011/09/betty-crocker-project-texas-tater-tot.html" target="_blank">tater tot pizza seems like something right up that red spoon alley</a>. But in truth the inspiration for this over the top awesome dinner came from a <a href="https://twitter.com/#%21/AJShannon" target="_blank">Twitter</a> exchange I stumbled into with vegan deity <a href="http://www.blog.govegan.net/" target="_blank">Sarah Kramer</a> and <a href="http://www.laziestvegans.com/" target="_blank">John McDevitt</a> - you know might know him as The Laziest Vegan, cruelty-free cover-girl <a href="http://crueltyfreeface.com/" target="_blank">Melisser Elliot</a> and Julia - <a href="http://snarkyvegan.wordpress.com/" target="_blank">The SnarkyVegan</a>*... somewhere towards the end I think The Discerning Brute <a href="http://www.thediscerningbrute.com/" target="_blank">Joshua Katcher</a> popped in. It was a tater tot love-fest/brain storm. Which inspired Sarah to create this lovely <a href="http://www.blog.govegan.net/poutine-pizza/" target="_blank">Poutine Pizza</a> and for us to enjoy these Mexican Tater Tot Personal Pizzas a few days later. <br />
<br />
Now we went Mexican with our tater tot pizzas because we had the avocados, jalapenos and salsas and because it seemed like a good way to work a few vegetables in there but really I hope this concept catches on and that we come to see more of these crispy little buddies on all kinds of pizzas in the future. You owe it the 1st grader inside you to make a tater tot pizza at least once in your life...<a href="http://1.media.collegehumor.cvcdn.com/c/d/collegehumor.97191e1cd5639bfdfcb7d81d5a29e81e.jpg" target="_blank"> you never let them color anymore. </a><br />
<br />
To the tots! <br />
<br />
<br />
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-A0OQVeu3zDE/T56NddeTXII/AAAAAAAADMw/3rytK1F6YD0/s1600/NYC+TaterTotPizza+Coconut+Soup+077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-A0OQVeu3zDE/T56NddeTXII/AAAAAAAADMw/3rytK1F6YD0/s400/NYC+TaterTotPizza+Coconut+Soup+077.JPG" width="400" /></a></div>
<br />
<b> Mexican Tater Tot Personal Pizzas</b> (makes 2)<br />
Whole Wheat Crust <br />
<br />
<ul>
<li>3 Cups Whole Wheat Flour (you'll need some extra to flour surfaces) </li>
<li>1 Tablespoon Sugar</li>
<li>1 Teaspoon Salt </li>
<li>1 Package Regular Yeast </li>
<li>3 Tablespoons Olive Oil </li>
<li>1 Cup Warm Water</li>
<li>Cornmeal (to dust your pizza stone if you're using one) </li>
</ul>
Toppings<br />
<ul>
<li>1 Cup Salsa Verde (<a href="http://www.meettheshannons.net/2011/06/betty-crocker-project-mexicali-beef.html" target="_blank">you can use the recipe on this page</a>) </li>
<li>1 Cup Pico de Gallo</li>
<li>1/4 Cup Fresh Cilantro (diced)</li>
<li>2 Tablespoons Black Beans per pizza (not dry - rinsed and drained if from can) </li>
<li>1 1/2 Cups Tater Tots (defrosted to room temperature - <a href="http://www.cascadianfarm.com/products/product_detail.aspx?cat=13&upc=0-21908-50187-1" target="_blank">we recommend going organic</a>)</li>
<li>1 Roma Tomato (sliced)</li>
<li>1 Fresh Jalapeno (sliced)</li>
<li>1 Batch of Guacamole (we recommend <a href="http://www.meettheshannons.net/2011/06/betty-crocker-project-mexicali-beef.html" target="_blank">Dan's Guacamole</a> - it'll make you believe in love again)</li>
<li>1-2 Tablespoons <a href="http://www.daiyafoods.com/" target="_blank">Daiya Vegan Pepperjack Cheese</a> per pizza</li>
<li>Pinch of Sliced Black Olives per pizza</li>
</ul>
In your largest bowl, mix 1 cup of Whole Wheat Flour, Sugar, Salt and Yeast.
Add Olive Oil and Warm Water. Mix with a hand mixer at a medium speed
for around 3 minutes. Stir in the rest of the Flour, and mix in any
extra that's on the side of the bowl. Mix until the dough is soft and
doesn't stick to the side. Place Dough on a lightly floured surface.
Knead the dough for 5-8 minutes, until the dough is smooth and springy.
Cover loosely with plastic wrap, and let rest for around 30 minutes.<br />
<br />
Preheat oven to 425.<br />
<br />
Dust your trusted pizza stone with Cornmeal and where you are going to roll out the dough.<br />
<br />
After your dough has risen, divide it into 2 equal portions. Roll each portion into an even circle and then use your fingers to gently press the center of the pizza out and down to create an extremely shallow bowl. You'll want to leave a little less than 1/2 a inch at the edge for your crust. Move your Crust to the pizza stone. <br />
<br />
With a spoon, spread a layer of Salsa Verde on the inside of your pizza. Be careful to not get any on the crust/edge. Then place a few slices of Tomato and sprinkle the Black Beans and Cilantro over that. Then pace your Tater Tots on your pizza like you would pepperoni slices if you were the type to eat pepperoni on your pizza. You can add as many as you want but try not to crowd them. If your Tots are too crowded - they won't brown as much. Then sprinkle some Jalapenos, Black Olives and Vegan Pepperjack over the top. <br />
<br />
Now if your pizza stone and oven is large enough to carry both pizzas as once, you can repeat the process with your second Crust but if not - you'll have to do them in batches.<br />
<br />
It should take about 15-20 minutes to bake your pizza but really you'll know it's ready when the Tots are golden and the Crust is good and brown.<br />
<br />
When you serve, top your pizza with Salsa Verde, Pico de Gallo and Guacamole and don't forget some tortilla chips for any left over salsas and guacamole <a href="http://halfpastawesome.com/wp-content/uploads/2010/11/NBC-psa.jpg" target="_blank">because we all know deep down it's the right thing to do. </a><br />
<br />
<br />
* That's her handle in her blog and on Twitter not a personal observation. She actually seems lovely. Though that might be my own snark-ness showing. <br />
<br />
<br />
<br />
<br />Anniehttp://www.blogger.com/profile/13212364723982980295noreply@blogger.com5tag:blogger.com,1999:blog-2120799145024687094.post-76720091230405156812012-04-25T12:08:00.001-07:002012-04-25T14:52:12.855-07:00The Betty Crocker Project: Vegan Chicken & Cashew Dinner<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-WgWFd6AxO5M/T5g-ezt-cKI/AAAAAAAADLY/PcbmWMsXVi8/s1600/IMG_7611.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-WgWFd6AxO5M/T5g-ezt-cKI/AAAAAAAADLY/PcbmWMsXVi8/s640/IMG_7611.jpg" width="426" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
<br /></div>
Editing a book is a deceptively slow process. It's the kind of thing that seems to go fast and is pretty easy till you realize you've actually gone through several pages and you don't even remember what you've just read. I've heard of similar things happening to truck drivers with great mix tapes on long highways in Kansas. It's not unlike what happens when you start watching <a href="http://www.youtube.com/watch?v=yYjLrJRuMnY" target="_blank">Battlestar Galactica</a> or <a href="http://geektyrant.com/storage/2011-post-images/sons_of_anarchy16.jpeg?__SQUARESPACE_CACHEVERSION=1318880299224" target="_blank">Sons of Anarchy</a>. Except in those cases, you're so amped up, the blur comes from an overdose of awesome.<br />
<div>
<br /></div>
<div>
<a href="http://kindergartenmind.com/files/blog/2010/pug_lappy.jpg?1283218554" target="_blank">I've been living lately in this kind of state</a>. I love our book and I think you will too but I hate that I'm a terrible typist*. I find whole sections of the day disappear in a blur of shortening this and formatting that and then more website stuff and more emails. I take breaks to <a href="https://twitter.com/#%21/AJShannon" target="_blank">tweet</a> and post updates on our <a href="https://www.facebook.com/veganfoods" target="_blank">Facebook</a> page but I've lately come to find an even more sincere appreciation for <a href="http://4.bp.blogspot.com/_0CbY6icQ2WU/TORqP8ua6nI/AAAAAAAAA3Q/GFyEv4Agw2o/s1600/50s-housewife-oven.jpg" target="_blank">Betty's <i>Quick and Easy Recipes</i></a>. In Betty's recipe, she makes the dish more "healthy" by deceasing the number of cashews (fat) but we went another route. <a href="http://icanhascheezburger.files.wordpress.com/2008/01/funny-pictures-running-chicken.jpg" target="_blank">We took out the birds</a> and added vegetables and a lot more ginger. It's a fast and flavorful dinner that made our home smell lovely.</div>
<div>
<br /></div>
<div>
No matter what you're busy with right now or what level of chef you are... you can make this. <a href="http://www.youtube.com/watch?v=nGQJodNC_oc" target="_blank"><i>You can do it! </i></a></div>
<div>
<br /></div>
<div>
<a href="http://www.youtube.com/watch?v=WyFNd0MY_To" target="_blank">Now let's high five and go make some dinner...</a></div>
<div>
<br /></div>
<div>
<a name='more'></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-M-RE9gSk9Zs/T5hEomSAJoI/AAAAAAAADLw/ZgOTm7pz79o/s1600/IMG_7628.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-M-RE9gSk9Zs/T5hEomSAJoI/AAAAAAAADLw/ZgOTm7pz79o/s400/IMG_7628.JPG" width="400" /></a></div>
<div>
<br /></div>
<div>
<b>Vegan Chicken & Cashew Dinner </b></div>
<div>
<ul>
<li>2 Cups of Your Favorite Vegan Chicken (defrosted - we used <a href="http://www.gardein.com/index.php" target="_blank">Gardein</a>) </li>
<li>2 Cups Brown Rice</li>
<li>1 Cup Raw Cashews</li>
<li>2 Tablespoons Sesame Oil </li>
<li>2 Cups Raw Broccoli Florets</li>
<li>2 Cups Raw Sugar Snap Pea Pods</li>
<li>2 Cup <a href="http://www.superiortouch.com/retail/products/better-than-bouillon" target="_blank">Better Than Bouillon - Vegetable Broth</a> </li>
<li>1/2 teaspoon Red Pepper Flakes</li>
<li>4 teaspoons Ginger Paste</li>
<li>1 Can Sliced Water Chestnuts (drained) </li>
<li>4 Tablespoons <a href="http://bragg.com/products/la.html" target="_blank">Braggs Liquid Amino Acids</a></li>
<li>1 Tablespoon Rice Vinegar</li>
<li>2 Tablespoons Whole Wheat Flour</li>
<li>1 Clove Garlic (minced) </li>
<li>3 Green Onions (diced) </li>
</ul>
<div>
Make your Brown Rice either in a rice cooker or following the instructions on your package. </div>
</div>
<div>
<br /></div>
<div>
Steam your Broccoli and Pea Pods either using an electric or bamboo steamer until tender. Then move to a large bowl. </div>
<div>
<br /></div>
<div>
Heat your Sesame Oil in a large wok on a high. Once your Oil is hot, toss in your Vegan Chicken and cook while mixing. Once your Vegan Chicken begins to brown, toss in your Cashews and continue to cook while mixing to make sure everything browns evenly. Once your mix is completely cooked, toss it the bowl with the steamed vegetables and set aside. </div>
<div>
<br /></div>
<div>
In the same hot wok, toss in the remaining ingredients except Whole Wheat Flour and Green Onions and blend gently with a whisk. As your sauce begins to bubble, whisk in the Whole Wheat Flour a little bit at a time to thicken the sauce without getting lumps. Once your sauce is smooth, reduce heat to low and let the sauce simmer for no more than minute while whisking it a few times. Then toss in the Vegetables, Vegan Chicken and Cashews and mix them in using a large spoon. </div>
<div>
<br /></div>
<div>
To serve, pour the Vegan Chicken and Cashews over the Brown Rice and sprinkle some Green Onions over the top. </div>
<div>
<br /></div>
<div>
Done and done. <a href="http://www.youtube.com/watch?v=WyFNd0MY_To" target="_blank">More High Fives.</a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
* But I'm a nice person - so it balances out. </div>Anniehttp://www.blogger.com/profile/13212364723982980295noreply@blogger.com2tag:blogger.com,1999:blog-2120799145024687094.post-19382169054618925142012-04-20T08:43:00.000-07:002012-04-20T08:43:44.480-07:00The Betty Crocker Project : Hawaiian Waffles with Tropical Rum & Maple Syrup<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-5XhiUzWSAjo/T5GC48Ktw1I/AAAAAAAADJk/8ZrYD9ZfD28/s1600/IMG_6695+-+Version+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-5XhiUzWSAjo/T5GC48Ktw1I/AAAAAAAADJk/8ZrYD9ZfD28/s640/IMG_6695+-+Version+2.jpg" width="426" /></a></div>
<br />
So you might be wondering if we're veganizing Betty's Pina Coloda Waffles or her Hawaiian Pancakes. In a way it's both with the added benefit of a little pineapple juice and coconut flour added to the waffle batter for sweetness and our own take on the schamncy syrup to go with it that has a lot less sugar. I think it still has all the fun and flavor of the original but no eggs or cow's milk. Fancy while staying easy*. Sounds like a perfect weekend to me.<br />
<div>
<br /></div>
<div>
<a href="http://vegnews.com/articles/page.do;jsessionid=FC996A17539CE8235A7A12A69C9E1F91?pageId=4420&catId=8" target="_blank">We're planning a trip to Philadelphia soon to check out the new restaurant HipCity Veg soon</a>. If you know of any other new vegan hot spots or events coming up that we should put on the calendar this summer - please let us know! We're always looking for good road trip tips! </div>
<div>
<br /></div>
<div>
OK - Back to waff<span style="font-family: inherit;">les! <span style="color: #3a2a34; line-height: 15px;">E 'ai kakou!</span></span></div>
<div>
<span style="color: #3a2a34; font-family: Verdana, sans-serif; font-size: 13px; line-height: 15px;"><br /></span></div>
<div>
<span style="color: #3a2a34; font-family: Verdana, sans-serif; font-size: 13px; line-height: 15px;"></span><br />
<a name='more'></a></div>
<div>
<span style="color: #3a2a34; font-family: Verdana, sans-serif; font-size: 13px; line-height: 15px;"><br /></span></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-d8laD6-KT04/T5GDWiK8tbI/AAAAAAAADJs/afPXX4vgUqk/s1600/IMG_6697+-+Version+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-d8laD6-KT04/T5GDWiK8tbI/AAAAAAAADJs/afPXX4vgUqk/s400/IMG_6697+-+Version+2.jpg" width="400" /></a></div>
<span style="color: #3a2a34; line-height: 15px;"><span style="font-family: inherit;"><b><br /></b></span></span><br />
<span style="color: #3a2a34; line-height: 15px;"><span style="font-family: inherit;"><b>Hawaiian Waffles with Tropical Rum & Maple Syrup</b></span></span></div>
<div>
<span style="color: #3a2a34; line-height: 15px;"><span style="font-family: inherit;">Hawaiian Waffles</span></span></div>
<div>
<ul>
<li><span style="color: #3a2a34; font-family: inherit; line-height: 15px;">2 Cups Bisquick</span></li>
<li><span style="color: #3a2a34; font-family: inherit; line-height: 15px;">2 Tablespoons <a href="http://origin.kaboodle.com/hi/img/c/0/0/165/1/AAAADDlAaEoAAAAAAWUUXw.jpg?v=1309209395000" target="_blank">Coconut Flour </a></span></li>
<li><span style="color: #3a2a34;"><span style="line-height: 15px;">1 Cup Soymilk</span></span></li>
<li><span style="color: #3a2a34;"><span style="line-height: 15px;">1 Tablespoon Applesauce or Pineapple Puree</span></span></li>
<li><span style="color: #3a2a34;"><span style="line-height: 15px;">1 Tablespoon Flaxseed (ground) </span></span></li>
<li><span style="color: #3a2a34;"><span style="line-height: 15px;">1/3 Cup Pineapple Juice</span></span></li>
<li><span style="color: #3a2a34;"><span style="line-height: 15px;">Pineapple Slices and Shaved Coconut for toppings</span></span></li>
</ul>
<div>
<span style="background-color: white; text-align: center;">Tropical Rum & Maple Syrup</span></div>
</div>
<div>
<ul>
<li>2 Cups Maple Syrup</li>
<li>2 teaspoons Rum or Rum Extract</li>
<li>1 Tablespoon Pineapple Juice</li>
<li>2 teaspoons Margarine</li>
</ul>
</div>
<div>
<span style="background-color: white; text-align: center;">You might want to start by making your syrup if you're not good at multitasking. In your favorite sauce pot mix all the syrup ingredients and het over a low heat. Once your Margarine begins to melt, use a spatula to blend it in. Let it simmer until it begins to bubble and then remove form heat. </span></div>
<div>
<span style="background-color: white; text-align: center;"><br /></span></div>
<div>
In your p<span style="background-color: white; text-align: center;"><span style="font-family: inherit;">unahele large mixing bowl mix all the waffle ingredients except the Pineapple Slices and Shaved Coconut until smooth and creamy. </span></span></div>
<div>
<span style="background-color: white; text-align: center;"><span style="font-family: inherit;"><br /></span></span></div>
<div>
<span style="background-color: white; text-align: center;"><span style="font-family: inherit;">Make your waffles following the instructions on your waffle iron. Let's be honest they're all different - some need no-stick sprays - some don't. So follow the instructions for your waffle iron and if it has a </span>temperature<span style="font-family: inherit;"> setting - I recommend the highest setting. </span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Once you have waffles, warm syrup and your toppings ready... well all that's left is putting together your tropical brunch staycation and be <a href="http://www.youtube.com/watch?v=qIVG7_ZAweU" target="_blank">as happy as this lady</a>. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
* There's a dirty joke there but it's too obvious. We're all too good for that. </div>
<div style="text-align: center;">
<br /></div>
<div>
<br /></div>Anniehttp://www.blogger.com/profile/13212364723982980295noreply@blogger.com1tag:blogger.com,1999:blog-2120799145024687094.post-48702873106759591122012-04-17T07:56:00.000-07:002012-04-18T06:14:06.792-07:00Pasta alla Puttanesca with Vegan Sausage - not your everyday red sauce<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-tEivKELcTYc/T41TLU_iBFI/AAAAAAAADII/nQj0pQiUQOU/s1600/IMG_6918+-+Version+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-tEivKELcTYc/T41TLU_iBFI/AAAAAAAADII/nQj0pQiUQOU/s640/IMG_6918+-+Version+3.jpg" width="426" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Rome is often called "The Eternal City."<br />
<br />
Perhaps it's because it has survived being <a href="http://cdn.dipity.com/uploads/events/18d418c176f302771625646a9fa2261d_1M.png" target="_blank">burnt to the ground, sacked and rebuilt again and again</a>. Maybe it's because even Alaric, the Visigoth king that burnt most of the city to the ground and took a large percentage of the population prisoner, looked to Rome as a foundation of civilization and tried to negotiate peace rather than destroy her. The first time I walked down the gradual incline of Via Cavour and saw my first glimpse of the Colosseum between two buildings. Just hiding in an alley like a pick pocket. I literally stopped and thought "Nothing lasts forever but Rome is damn close."*<br />
<br />
A few months ago <a href="http://www.flickr.com/photos/superdan79/sets/72157629288879285/with/6865120481/" target="_blank">Dan and I spent a few days in Rome during a freak snow storm</a> that shut down the city. Like most of the city we took advantage of the weather to eat and sample wines. See Rome can be a pretty vegan friendly place with <span style="background-color: white; line-height: 1.3em; text-align: left;"><span style="font-family: inherit;"><a href="http://www.flickr.com/photos/superdan79/6863711905/in/set-72157629288879285" target="_blank">Penne Arrabiata</a> and <a href="http://www.flickr.com/photos/superdan79/6863685103/in/set-72157629288879285" target="_blank">Marinara Pizza</a> on menu's all over the city. Of course, if you don't trust the servers when they tell you the pasta is eggless, there is always <a href="http://www.flickr.com/photos/superdan79/6864668971/in/set-72157629288879285" target="_blank">Il Margutta</a>, Rome's most <a href="http://www.flickr.com/photos/superdan79/6864791207/in/set-72157629288879285" target="_blank">popular</a> vegetarian hot spot. They have several vegan options. </span></span><br />
<span style="background-color: white; line-height: 1.3em; text-align: left;"><span style="font-family: inherit;"><br /></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-y6QT7Zu62H4/T41o5E_jijI/AAAAAAAADIc/ar5j1YmeUNs/s1600/IMG_7648.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-y6QT7Zu62H4/T41o5E_jijI/AAAAAAAADIc/ar5j1YmeUNs/s320/IMG_7648.jpg" width="213" /></a></div>
<span style="background-color: white; text-align: left;"><span style="font-family: inherit;"><span style="line-height: 1.3em;">Before we left I picked up a </span></span><span style="line-height: 20px;">ridiculously</span><span style="font-family: inherit;"><span style="line-height: 1.3em;"> thick book of Pasta recipes to veganize and I've been playing around with some the easiest and most </span></span><span style="line-height: 20px;">intriguing</span><span style="font-family: inherit;"><span style="line-height: 1.3em;"> ones first. I could say it was a good excuse to work on my Italian but really I just love pasta. </span></span></span><br />
<span style="background-color: white; text-align: left;"><span style="font-family: inherit;"><span style="line-height: 1.3em;"><br /></span></span></span><br />
<span style="background-color: white; text-align: left;"><a href="http://www.jeremyparzen.com/wordpressimages/puttanesca.jpg" target="_blank"><span style="font-family: inherit;"><span style="line-height: 1.3em;">Pasta alla </span></span><span style="line-height: 20px;">Puttanesca</span></a> </span><span style="background-color: white; text-align: left;"><span style="font-family: inherit;"><span style="line-height: 1.3em;">is actually called <a href="http://images.tastespotting.com/uploads/thumbnail/366603.jpg" target="_blank">Pasta alla Sorrentina</a> in my book - probably because Puttanesca means something like "whore style." Even with a name like that, this </span></span><span style="line-height: 20px;"><a href="http://www.jpmoser.com/images/sorrento-map.jpg" target="_blank">Neapolitan</a> dish is pretty well known and popular in restaurants everywhere. Which is impressive because in Italy's <a href="http://www.bbc.co.uk/schools/primaryhistory/romans/city_of_rome/" target="_blank">long</a> and <a href="http://i27.tinypic.com/2rzco61.jpg" target="_blank">well documented history</a>, Pasta alla Puttanesca is pretty new on the scene and for generations was considered "poor people food." It wasn't even mentioned in books till around <a href="http://www.ussnitro.org/pg7.htm" target="_blank">the 70s</a> and its interpretation doesn't just seem to differ from region to region - but by city and sometimes even neighborhood. The kosher <a href="http://www.rachaelray.com/images/recipe/roastedtomatoputta.JPG" target="_blank">Puttanesca</a> I had in Rome's Jewish Ghetto was actually accidentally vegan because it was their option for those with allergies or who wanted to lose weight. <a href="http://2.bp.blogspot.com/-5Y1uXCGDkww/TXR7q9B4mmI/AAAAAAAAAXI/R0jD4fLyUqU/s1600/Linguine%2Bwith%2BTuna%2BPuttanesca%2BHealthy.jpg" target="_blank">The ones</a> on the menu near the Trevi fountain were not. The key elements seem to be a red sauce with garlic, onions, capers, oregano, olives, basil, parsley and anchovies (although that is sometimes replaced with seaweed or in our case kelp). We tossed <a href="http://www.tofurky.com/tofurkyproducts/sausages.html" target="_blank">Tofurky Italian sausage</a>, red bell peppers, spinach and played around with the ingredients a bit to level it up. </span></span><br />
<span style="background-color: white; text-align: left;"><span style="line-height: 20px;"><br /></span></span><br />
<div style="text-align: left;">
<span style="line-height: 20px;">It's lovely and spicy in a unique way that makes it more than just another red sauce. I know I should dive into my arsenal of adjectives to describe this better but really - it's just more. </span></div>
<div style="text-align: left;">
<span style="line-height: 20px;"><br /></span></div>
<div style="text-align: left;">
<i style="font-family: Verdana, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto;">Mangiamo</i><nowiki style="font-family: Verdana, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto;">!</nowiki></div>
<div style="text-align: left;">
<nowiki style="font-family: Verdana, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto;"><br /></nowiki></div>
<div style="text-align: left;">
<nowiki style="font-family: Verdana, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto;"></nowiki></div>
<a name='more'></a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-klUPcWhe7jU/T41TQDXyOFI/AAAAAAAADIQ/9Ix7wVPaLtk/s1600/IMG_6913+-+Version+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-klUPcWhe7jU/T41TQDXyOFI/AAAAAAAADIQ/9Ix7wVPaLtk/s640/IMG_6913+-+Version+3.jpg" width="426" /></a></div>
<span style="background-color: white; text-align: left;"><span style="line-height: 20px;"><br /></span></span><br />
<span style="background-color: white; text-align: left;"><span style="line-height: 20px;"><b>Pasta alla Puttanesca with Vegan Sausage</b></span></span><br />
<br />
<ul>
<li><span style="line-height: 20px;">2 </span><a href="http://www.tofurky.com/tofurkyproducts/sausages.html" style="line-height: 20px;" target="_blank">Tofurky Italian Sausages</a><span style="line-height: 20px;"> or <a href="http://www.fieldroast.com/" target="_blank">Field Roast</a> Italian Sausage (defrosted and sliced into coins - we recommend the Tofurky if you've never had it)</span></li>
<li><span style="line-height: 20px;">1 Box Decorative Cut Pasta (like Farfalle, Rotini, Lumaconi - we used Conchigile or small shells)</span></li>
<li><span style="line-height: 20px;">1 Tablespoon Olive Oil </span></li>
<li><span style="line-height: 20px;">7-8 <a href="http://www.camparitomatoes.com/images/campari1.jpg" target="_blank">Campari</a> or Roma Tomatoes (diced large) </span></li>
<li><span style="line-height: 20px;">1 Large Red Bell Pepper (diced large)</span></li>
<li><span style="line-height: 20px;">1/4 Cup Fresh Baby Spinach</span></li>
<li><span style="line-height: 20px;">1 Tablespoon Fresh Basil Leaves (you'll want a little extra on the side for a topping) </span></li>
<li><span style="line-height: 20px;">2 Cloves Garlic (minced) </span></li>
<li><span style="line-height: 20px;">2 teaspoon Fresh Oregano Leaves</span></li>
<li><span style="line-height: 20px;">2 teaspoons Red Pepper Flakes</span></li>
<li><span style="line-height: 20px;">1/4 teaspoon <a href="http://ecx.images-amazon.com/images/I/51BUl8IKZ6L._SL500_AA300_PIbundle-6,TopRight,0,0_AA300_SH20_.jpg" target="_blank">Sea Kelp Flakes or Granules</a> </span></li>
<li><span style="line-height: 20px;">1/3 Cup White Wine</span></li>
<li><span style="line-height: 20px;">1/2 teaspoon <a href="http://bragg.com/products/bragg-liquid-aminos-soy-alternative.html" target="_blank">Braggs Liquid Amino Acids</a></span></li>
<li><span style="line-height: 20px;">1/4 teaspoon Garlic Powder</span></li>
<li><span style="line-height: 20px;">1/2 teaspoon Capers</span></li>
<li><span style="line-height: 20px;">1/4 Cup Green Olives</span></li>
<li><span style="line-height: 20px;">3 teaspoons Fresh Parsley (diced - you'll want a few pinches more to put over the top) </span></li>
<li><span style="line-height: 20px;">Crushed Black Pepper to taste</span></li>
</ul>
<br />
Prepare your Pasta per instructions on the package.<br />
<br />
In your deepest cast iron skillet or saute pan, heat your Olive Oil over a medium heat. Once your Oil is hot, toss in your Vegan Sausage and cook until it has crispy edges and light crust on the outside. Add the remaining ingredients except Black Pepper and cook while mixing until your saue begins to bubble and your vegetables begin to become tender.<br />
<br />
Before you serve, use a spatula to crush your Tomatoes in the sauce. This is a very light sauce, it doesn't have anything extra added to thicken it up. So don't worry if this sauce doesn't look like something you would see in a jar. The light broth-y sauce will flavor your pasta when you toss all together. If you clicked on some of the links above, <a href="http://2.bp.blogspot.com/-5Y1uXCGDkww/TXR7q9B4mmI/AAAAAAAAAXI/R0jD4fLyUqU/s1600/Linguine%2Bwith%2BTuna%2BPuttanesca%2BHealthy.jpg" target="_blank">you'll see that even the original sauce is quite thin</a>.<br />
<br />
So that brings us to serving! Toss your pasta and sauce together and serve with some fresh Parsley or Basil over the top and <a href="http://upload.wikimedia.org/wikipedia/commons/6/65/Audrey_Hepburn_and_Gregory_Peck_on_Vespa_in_Roman_Holiday_trailer.jpg" target="_blank">some daydreams of vespa rides down the tree lined streets by the Tiber</a>.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-e6kfytqNtCQ/T42D1547XzI/AAAAAAAADIs/l8XzB2v6yUE/s1600/IMG_6211.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-e6kfytqNtCQ/T42D1547XzI/AAAAAAAADIs/l8XzB2v6yUE/s640/IMG_6211.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dan did not approve of the decor of this "local" spot near The Palazzo Laterano. </td></tr>
</tbody></table>
<br />
* Yes - even in my mongrel half Sicilian heart - I love Rome. You don't have to be Catholic to appreciate <span style="background-color: white; line-height: 1.3em; text-align: left;"><span style="font-family: inherit;"><a href="http://www.flickr.com/photos/superdan79/6865137987/in/set-72157629288879285" target="_blank">Michelangelo's dome in The Vatican</a>. Pretty is pretty. </span></span>Anniehttp://www.blogger.com/profile/13212364723982980295noreply@blogger.com5tag:blogger.com,1999:blog-2120799145024687094.post-8798442584234020342012-04-16T08:30:00.000-07:002012-04-16T08:31:24.533-07:00The Betty Crocker Project : Louisiana Vegan Chicken Skillet Dinner<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-mLHmkuh6NeM/T4wqYCKW_hI/AAAAAAAADG8/oWb9-MJhU7w/s1600/LouChickSkillet3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-mLHmkuh6NeM/T4wqYCKW_hI/AAAAAAAADG8/oWb9-MJhU7w/s640/LouChickSkillet3.jpg" width="426" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
I debated if I should post this recipe today because even though this is a very easy and delicious dinner - the photos just didn't really show that. I mean this dinner has it all. There's leafy kale, Vitamin C packed red peppers, cute little back-eyed peas, smokey vegan bacon and big Creole kick. It's great.<br />
It's also one of those <i>almost</i> one pot wonders that Americans have come to know as "skillets."<br />
<br />
Back in my wasted youth, my friends and I used to call each other "Home Skillet" when we were feeling what Emerson called "the <span style="padding-bottom: 14px; padding-right: 15px;">comradery of peers." </span><br />
<br />
So I guess it makes sense that an easy dinner than requires less clean up would earn this term of endearment. I mean we loved it. During all the soul crushing recording of receipts and organizing papers that was going on around ehre last week -- there was this recipe to look forward to. Not just as a dinner but for lunch the next day as leftovers. Yeah. This dinner is my "Home Skillet."<br />
<br />
<br />
<a name='more'></a><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-XcaSUjoe2V4/T4wwR7I8oeI/AAAAAAAADHw/gBXg5-GiAGw/s1600/LouChickSkillet2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-XcaSUjoe2V4/T4wwR7I8oeI/AAAAAAAADHw/gBXg5-GiAGw/s400/LouChickSkillet2.jpg" width="400" /></a></div>
<br />
<b>Louisiana Vegan Chicken Skillet Dinner</b><br />
<br />
<ul>
<li>1/2 Box <a href="http://www.thenibble.com/reviews/main/pastas/images/gemelli-230.jpg" target="_blank">Gemelli</a> or Macaroni</li>
<li>6 Slices <a href="http://www.lightlife.com/Vegan-Food-Vegetarian-Diet/Smart-Bacon" target="_blank">Vegan Bacon</a> or <a href="http://www.lightlife.com/Vegan-Food-Vegetarian-Diet/Organic-Tempeh" target="_blank">Smoked Tempeh</a> (diced) </li>
<li>2 Cups of Your Favorite Vegan Chicken (we used <a href="http://www.gardein.com/index.php" target="_blank">gardein</a> this time) </li>
<li>1 Large Red Pepper (diced) </li>
<li>1 Red Onion (diced) </li>
<li>1 Cup Raw Kale (chopped) </li>
<li>1 Can Black Eyed Peas (drained and rinsed)</li>
<li>1/2 Cup <a href="http://www.superiortouch.com/retail/products/better-than-bouillon" target="_blank">Better Than Bouillon - Vegan Chicken Broth </a>(prepared per instructions on the package)</li>
<li>1 Ta<span style="font-family: inherit;">ble <a href="http://store.veganessentials.com/annies-naturals-organic-vegan-worcestershire-sauce-p562.aspx" target="_blank">Vegan <span style="background-color: white;">Worcestershire Sauce</span></a></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white;">2 1/2 teaspoons <a href="http://www.blogger.com/goog_798226172">Tony C</a></span></span><a href="http://www.tonychachere.com/" target="_blank">hachere's Creole Seasoning</a></li>
<li>1 Clove Garlic (minced)</li>
<li>2 Tablespoons Fresh Parsley (diced) </li>
<li>1 Tablespoon White Wine</li>
<li>Olive Oil Cooing Spray</li>
<li>Dashes of Liquid Smoke</li>
<li>Hot Sauce </li>
</ul>
<div>
Cook Pasta per instructions on the package. Once it's drained, toss your Pasta in a large bowl. </div>
<div>
<br /></div>
<div>
Coat your beloved cast iron skillet with Olive Oil Cooking Spray and heat over a medium heat. Once your Oil is warm, toss in Vegan Bacon and Vegan Chicken. Cook while flipping a few times until the edges are crispy and your Vegan Chicken is golden brown. </div>
<div>
<br /></div>
<div>
Remove your Vegan Bacon and Vegan Chicken from the Skillet and toss it in the bowl with the Pasta. </div>
<div>
<br /></div>
<div>
Then toss your Red Pepper, Onion, Kale, Black-Eyed Peas, Broth, Worcestershire Sauce, Creole Seasoning, Garlic and Fresh Parsley in you warm skillet and mix.You're going to want to cook your vegetables until your Peppers are tender but still crisp. Once your Peppers are just slightly soft, add White Wine and a few dashes of Liquid Smoke. Then using a ladle, move some Pasta, Vegan Bacon and Vegan Chicken over to the skillet and mix them together. There might be more pasta than mock meat than you can add to a normal sized skillet. Just add maybe 2/3 of the mix and then let it kinda simmer and cook for no more than 2 minutes tops. </div>
<div>
<br /></div>
<div>
When what's in your skillet is all saucy and simmered, pour everything in your skillet into the bowl with the remaining Pasta and Mock Meat and toss. </div>
<div>
<br /></div>
<div>
Serve hot and with some Hot Sauce to double your heat or a cold beer to chill out. </div>
<div>
<br /></div>
<br />
PS - I'm exhausted.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />Anniehttp://www.blogger.com/profile/13212364723982980295noreply@blogger.com3tag:blogger.com,1999:blog-2120799145024687094.post-10078666905745971432012-04-10T08:28:00.003-07:002012-04-10T16:47:00.597-07:00The 5 Minute Lentil Soup<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-uGe_9o3QmZI/T4RBV0bXnII/AAAAAAAADFc/ccEJ3ncO7oo/s1600/IMG_6843.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-uGe_9o3QmZI/T4RBV0bXnII/AAAAAAAADFc/ccEJ3ncO7oo/s640/IMG_6843.jpg" width="426" /></a></div>
<br />
I wish I could tell you I've been busy with exciting adventures. Something hedonistic and scandalous would be fun too but sadly - no. I've been editing our book. You know the painful and slow process of replacing commas and shortening paragraphs. I took a stab at doing my taxes but moving to another state, changing jobs, paying off debts, a book advance and a mountain of receipts that need sorting have put our taxes in <a href="http://www.youtube.com/watch?v=lptsSTTWLVQ" target="_blank">a whole other league</a>. You know that one where you can't rely on google to handle the tough questions. Then there is the constant battle with the new website. This dreamy oasis of easy to access recipes and a working "As Seen On" page has continued to allude me. Sigh.<br />
<br />
And then of course there was the TV sizzle (promo reel) we shot last week. Yes. We were asked to make a promo reel to be shopped around on The Food Network and Cooking Channel. Who knows maybe you'll be able to visit with us in the comfort of your home once a week. I'm trying really hard to not get my hopes up. I'm just flattered we were asked.<br />
<br />
I'm also kinda freaking out because our <a href="https://www.facebook.com/veganfoods" target="_blank">Facebook page Vegan Foods = Joy</a> has almost 10,000 fans! I know several of you have had a hard time finding us on Facebook because the page isn't called Meet The Shannons. But see the before there was ever a blog, there was a Facebook page and <a href="http://www.youtube.com/watch?v=xZbKHDPPrrc" target="_blank">Facebook won't let us change the name. </a><br />
<br />
When you're busy with nonsense it's easy to just put on some <a href="http://www.rankopedia.com/CandidatePix/80707.gif" target="_blank">Doctor Who</a> and <a href="https://www.facebook.com/photo.php?fbid=27842341587&set=a.423310206587.211365.661211587&type=3&theater" target="_blank">G.I.Joe cartoons</a> and get down to work. I'm a pretty focused person and I can let other things drop off if not careful. And well I'll also be honest when I say that <a href="http://www.youtube.com/watch?v=0x-fkSYDtUY" target="_blank">the internet has been seriously upsetting and disappointing me lately</a>. This isn't where I vent so I'll save it for the next time I have too much wine but <a href="http://jezebel.com/5896408/racist-hunger-games-fans-dont-care-how-much-money-the-movie-made" target="_blank">I'm pretty sure I'm not the only one who wishes that the world was kinder and that cruel people kept their opinions to themselves. </a><br />
<br />
Needless to say that even when I'm feeling a bit frustrated with the rudeness and ignorance of others and <a href="http://hyperboleandahalf.blogspot.com/2010/06/this-is-why-ill-never-be-adult.html" target="_blank">busy with the painful day to day of being a adult</a>, I still eat. I'll admit that we ate a lot of lentils when we were in <a href="http://www.flickr.com/photos/superdan79/sets/72157629299948615/" target="_blank">Greece</a> and <a href="http://www.flickr.com/photos/superdan79/sets/72157629302297405/" target="_blank">Turkey</a> and you'd think I'd have enough of them but really I think that trip really just got me hooked. I've perfected a 5 Minute Lentil Soup that is so simple - well I feel weird calling it a recipe. It's just awesome.<br />
<br />
So enough chatter... To the lentils!<br />
<br />
<br />
<b></b><br />
<a name='more'></a><b><br /></b><br />
<b><br /></b><br />
<b>The 5 Minute Lentil Soup </b><br />
<br />
<ul>
<li>2 Cans Lentils (drained and rinsed)</li>
<li>8 Cups <a href="http://www.superiortouch.com/retail/products/better-than-bouillon" target="_blank">Better Than Bouillon - Vegetable Broth</a> (made per instructions - you may need a little more)</li>
<li>1 Tablespoon White Wine</li>
<li>3 Scallions (thinly sliced) </li>
<li>1 Stalks Celery (diced)</li>
<li>1 Baby Carrot (diced into super tiny pieces) </li>
<li>2 Bay Leaves</li>
<li>1/2 teaspoon Smoked Paprika</li>
<li>1/4 teaspoon Nutritional Yeast</li>
<li>3 teaspoons <a href="http://bragg.com/products/la.html" target="_blank">Braggs Liquid Amino Acids</a></li>
<li>Pinch Celery Seed</li>
<li>1/2 teaspoon Rubbed Sage</li>
<li>1/2 teaspoon Fresh Thyme Leaves</li>
<li>1 Clove Garlic (minced)</li>
<li>1 Tablespoon Fresh Parsley (diced)</li>
<li>Bread for dipping in your wonderful lunch</li>
<li><a href="http://www.galaxyfoods.com/galaxy-products/vegan-cheese/vegan/" target="_blank">Vegan Parmesan Cheese</a> for sprinkling over the top </li>
</ul>
<div>
In a large stock pot, heat all your ingredients except Bread and Vegan Parmesan Cheese to a boil while stirring constantly. Cover your pit once your pot begins to bubble, reduce the heat to a simmer. Still your pot every once and awhile. Once your Carrot are tender, you're ready to eat. Remember the smaller you diced your carrots the quicker your soup will be done. You may want to add a little more Vegetable Broth 1/4 of a cup at a time if your soup reduces too much while you're waiting for your carrots to get tender.</div>
<div>
<br /></div>
<div>
Serve with Vegan Parmesan and Bread... and if you really want a quick thrill - a handful of <a href="http://www.victoriapacking.com/images/pepcini/pepcini.gif" target="_blank">pepperoncinis</a>. </div>
<div>
<br /></div>
<div>
<br /></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />Anniehttp://www.blogger.com/profile/13212364723982980295noreply@blogger.com6tag:blogger.com,1999:blog-2120799145024687094.post-58639896457230544092012-03-22T10:47:00.000-07:002012-03-22T12:57:17.322-07:00The Betty Crocker Project: Maple Glazed Holiday Roast<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-CRECQFWxMmg/T2tWrMTO1cI/AAAAAAAADB8/Ov2I5eG7rZQ/s1600/EasterHamAAA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-CRECQFWxMmg/T2tWrMTO1cI/AAAAAAAADB8/Ov2I5eG7rZQ/s640/EasterHamAAA.jpg" width="426" /></a></div>
<br />
So I never grew up with <a href="http://img.photobucket.com/albums/v259/paularubia/Vintage%20Ads/easter_swiftham_1949.jpg" target="_blank">a huge ham for Easter dinner</a>. As many of you already know, around The Ol' Shannon Homestead we look forward to <a href="http://www.meettheshannons.net/2010/03/vegan-passover-sedar-remix.html" target="_blank">Passover</a> every spring but that's not to say I don't appreciate many of Easter's fine qualities like Sweet & Sara's Vegan <a href="http://www.sweetandsara.com/products.php">Easter Peepers & Skippers</a> and big dinner or brunch parties. Since we became a "we", Dan and I have hosted <a href="https://www.facebook.com/media/set/?set=a.4946586587.6319.661211587&type=3" target="_blank">some pretty outstanding secular Seders</a> for Passover. I can tell you from experience that the best ones took awhile to plan. Which brings us to the other day when I realized we weren't gong to be able to host a huge Seder this year because we just don't have the room and I haven't had the time to rent a space. Last year we had to settle for <a href="https://www.facebook.com/media/set/?set=a.10150156151421588.290722.661211587&type=3" target="_blank">a big dinner at a Thai restaurant </a>because we were moving. So what's a grrl like me to do with literally years worth of pent up Seder planning? Well, she starts to explore Easter dinner.<br />
<br />
She starts to look at the springtime vegetable dishes and desserts and wonder why she never really thought of Easter food as being more than candy, chocolate and of course those damn eggs. I decided to start with something pretty easy but also pretty crucial to any dinner party... the center piece dish!<br />
<br />
Every dinner party has one whether they know it or not and from what I gather when it comes to Easter the traditional super stars are <a href="http://www.peta.org/living/vegetarian-living/top-10-reasons-not-to-eat-pigs.aspx" target="_blank">Ham</a>, Lasagna and <a href="http://www.meettheshannons.net/2010/12/betty-crocker-project-manicotti-with.html" target="_blank">Manicotti</a>. We used a <a href="http://www.tofurky.com/" target="_blank">Tofurky</a> to replace the the less compassionate <a href="http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps20577_LT10348D5.jpg" target="_blank">ham</a> but still played around with the whole cloves and baked it with a smokey maple and brown sugar glaze to create a vegan dish that will feel right at home being the center of attention.<br />
<br />
<br />
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-7t57bcCd_us/T2teoG5pGKI/AAAAAAAADCU/O-yzN9aQAhg/s1600/EasterHamCUP2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-7t57bcCd_us/T2teoG5pGKI/AAAAAAAADCU/O-yzN9aQAhg/s640/EasterHamCUP2.jpg" width="426" /></a></div>
<br />
<br />
<b>Maple Glazed Holiday Roast </b><br />
<ul>
<li>1 Vegan Holiday Roast (completely defrosted - we recommend using a <a href="http://www.tofurky.com/" target="_blank">Tofurky</a>)</li>
<li>20-25 Whole Cloves</li>
<li>1/3 Cup Brown Sugar</li>
<li>1/4 Cup White Wine or Apple Juice</li>
<li>1 Tablespoon Applesauce </li>
<li>2-3 Dashes of <a href="http://www.wisegeek.com/what-is-liquid-smoke.htm" target="_blank">Liquid Smoke</a></li>
<li>1/4 teaspoon Ground Mustard Seed</li>
<li>1/4 Cup + 2 Tablespoons Maple Syrup</li>
<li>Pinch of Crushed Pink Himalayan Salt</li>
<li>Pinch of Crushed Black Peppercorns</li>
</ul>
<br />
Heat oven to 350.<br />
<br />
Once your Holiday Roast is completely defrosted, use a large knife that doesn't have a serrated blade and gently press a very shallow crisscross pattern across the top of your Holiday Roast. You can probably tell from our pictures that I made my cuts too deep in this roast. It didn't make it look as polished but I did like having the flavorful glaze baking into the the Roast that deep. So it is up to you how deep you want to cut your pattern.<br />
<br />
Take a bamboo skewer and gently poke a hole in the center of each diamond created on the Holiday Roast by the pattern. Cloves can be a little brittle so this will help you insert them into the Holiday Roast without crumbling. Very gently press your cloves into the holes in your Holiday Roast until the stem in completely inserted and just the little bud is showing. Place your Holiday Roast in a glass baking dish.<br />
<br />
In your favorite mixing bowl, whisk together the remaining ingredients except any leftover cloves and 2 tablespoons of the Maple Syrup until the Brown Sugar dissolves. Then brush a layer of Glaze over your entire Holiday Roast. You want to make sure you get the ends and in the all the crack. Even lift your Holiday Roast in the dish so that any Glaze that has collected in the dish can cover the bottom. Then put your Holiday Roast in the oven to bake for 10 minutes.<br />
<br />
Then pull your Holiday Roast out and brush another layer of Glaze over the top and bake it for another 10 minutes. Then brush yet another layer of Glaze over the top and bake it for another 10 minutes. Let your Holiday Roast cool for 5-8 minutes and then drizzle the remaining 2 tablespoons of Maple Syrup over the top.<br />
<br />
<a href="http://www.youtube.com/watch?v=0hiUuL5uTKc" target="_blank">Now you're ready to Easter!</a> (Or something)<br />
<br />
I will give you a serving tip though - use a fork to pull the cloves out of your Holiday Roast before slicing it to serve. It not only makes it easier to slice but have you ever eaten a whole cloves? I'm pretty sure mankind wasn't meant to. You'll keep the spice flavor of the clove in the Holiday Roast even without the actual clove - so don't worry about it. <br />
<br />Anniehttp://www.blogger.com/profile/13212364723982980295noreply@blogger.com5tag:blogger.com,1999:blog-2120799145024687094.post-76584635574911319192012-03-20T11:39:00.000-07:002012-03-21T04:29:21.481-07:00Sticky Fingers & The Mini Working Blues<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-BUn2laxxefY/T2i9d5xeBsI/AAAAAAAADA8/EjZpOLrWnOc/s1600/IMG_7390+-+Version+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-BUn2laxxefY/T2i9d5xeBsI/AAAAAAAADA8/EjZpOLrWnOc/s640/IMG_7390+-+Version+2.jpg" width="426" /></a></div>
<br />
Once there was a vegan bakery hidden in the heart of our nation's capital. This was before this recent Vegan Renaissance of <a href="http://www.glamour.com/health-fitness/2011/03/why-is-everyone-going-vegan" target="_blank">books, bakeries</a> and <a href="http://vegnews.com/articles/page.do?pageId=4330&catId=8" target="_blank">convenient vegan products</a>. This bakery was nestled in a charming basement with outdoor seating and was quickly becoming a destination spot for vegans all over the world. Of course, I'm talking about <a href="http://stickyfingersbakery.com/" target="_blank">Sticky Fingers Bakery</a>.<br />
<br />
When I think back to the years I spent living in DC, Sticky Fingers stands out as playing role in most of my fondest memories. Getting soft serve and <a href="http://www.flickr.com/photos/quintanaroo/1516745299/" target="_blank">Little Devils</a> after a day of leafletting with <a href="http://www.cok.net/" target="_blank">Compassion Over Killing</a> or having a friend bring me one of their remarkable chocolate chip cookies after a long work trip... well, these were the things I remember about DC with a smile. Which is why I am doing something today I almost never do. I goofed off on Sunday and took a break from editing to play but I ultimately it was for a good cause.<br />
<br />
It's <a href="http://www.meatout.org/" target="_blank">The Great American Meatout</a> today and dedicated activists are handing out samples and resources to help Americans make eating choices that are better for them, the environment and of course the animals*.<a href="https://www.facebook.com/photo.php?fbid=10150589029900895&set=a.112073760894.108306.97674630894&type=1&theater" target="_blank"> Compassion Over Killing (COK) has two enormous subway sandwiches made with Tofurky Deli Slices that they're handing out in downtown DC</a>. I am landlocked at home editing the breakfast chapter of our book and enjoying more than a few of the mini <a href="http://3.bp.blogspot.com/-2gP5kqLWGFE/TyHTb9y0dfI/AAAAAAAAG4s/RVF5-fFj8WE/s1600/01-25-12chuckberrycupcake.JPG" target="_blank">Working Blues Cupcakes</a> (ginger cake with bourbon peach filling and blueberry frosting) I baked from Doron Petersan's new cookbook <i><a href="http://www.amazon.com/Sticky-Fingers-Sweets-Super-Secret-Recipes/dp/1583334637" target="_blank">Sticky Fingers' Sweets</a></i>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-9a1ABEjQFvo/T2jNIzM5ntI/AAAAAAAADBQ/V6gVR0_Yz4Y/s1600/stickyfingers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-9a1ABEjQFvo/T2jNIzM5ntI/AAAAAAAADBQ/V6gVR0_Yz4Y/s400/stickyfingers.jpg" width="400" /></a></div>
<br />
Before she was <a href="http://www.huffingtonpost.com/2012/01/17/sticky-fingers-cupcakes-all-stars_n_1210968.html" target="_blank">the reigning champ of <i>Cupcake Wars</i></a> and <i><a href="http://pinupsforpitbulls.org/" target="_blank">Pinup for Pitbulls</a></i>, Doron spent years earning her stripes as an advocate for animals and a trailblazer for future vegan bakeries. When I knew her she had one of the most beautiful and sweet rescued greyhounds I'd ever seen. These days she has an adorable rescued pitbull and is a proud new mom. So spending Sunday with my copy of <i>S<a href="http://www.amazon.com/Sticky-Fingers-Sweets-Super-Secret-Recipes/dp/1583334637" target="_blank">ticky Fingers' Sweets</a></i> was a trip down memory lane with an old friend and someone I truly like.<br />
<br />
Even if you've never been to <a href="http://stickyfingersbakery.com/" target="_blank">Sticky Fingers new sunny location</a> with twice the seating of it's original nook and serves a vegan wonderland of sandwiches, <a href="https://www.facebook.com/photo.php?fbid=66975275954&set=a.22074330954.43848.22042725954&type=3&theater" target="_blank">hot dogs,</a> <a href="https://www.facebook.com/photo.php?fbid=66975265954&set=a.22074330954.43848.22042725954&type=3&theater" target="_blank">baked goods</a> or whatever -- you'll appreciate this book and should add it to your library. It's more than just swirling <a href="http://blog.urbanoutfitters.com/blog/sticky_fingers" target="_blank">cinnamon rolls</a>, orange cranberry scones and peanut butter pies. There is also Seoul Sticky Bread and Key Lime pie. This book captures the fun and creativity that has turned Sticky Fingers into the famous vegan institution that continues to draw compassionate eaters from around the world.<br />
<br />
I know you all want me to post this recipe but I'm sorry it's not mine to share. I can tell you that while I am buried in final edits and reviews for our book I found taking a break to bake -- well was pretty much the best thing ever and even if you are just a <a href="http://www.meatlessmonday.com/" target="_blank">Meatless Monday</a> type -- <a href="http://www.amazon.com/Sticky-Fingers-Sweets-Super-Secret-Recipes/dp/1583334637" target="_blank">this book belongs in your kitchen. </a><br />
<br />
<br />
*Can you think of anything more patriotic than helping your fellow Americans take better care of themselves? Seriously?<br />
<br />
<br />
<br />Anniehttp://www.blogger.com/profile/13212364723982980295noreply@blogger.com2tag:blogger.com,1999:blog-2120799145024687094.post-19276057686938666922012-03-16T08:52:00.000-07:002012-03-16T10:18:04.391-07:00Hazelnut Pesto with Vegan Chicken, Broccoli and Orecchiette Pasta<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-2VoSEHwhkwY/T2NcQzlEp3I/AAAAAAAADAI/gslIV0pBtq0/s1600/IMG_7316+-+Version+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="640" src="http://2.bp.blogspot.com/-2VoSEHwhkwY/T2NcQzlEp3I/AAAAAAAADAI/gslIV0pBtq0/s640/IMG_7316+-+Version+2.jpg" width="426" /></span></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">
St.Patrick's Day is almost upon us and so last night I decided I should wrap up this week with something green. Like many willful people, I got a certain idea in my head and then focused on making it happen as soon as possible. I wanted to make something with fresh spinach and fragrant basil and lots of emerald colored flavor. In my Mediterranean heart that instantly meant pesto. </span><br />
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;">See I'm still quite new to this whole Irish thing and the Sicilian half of my DNA has decided it won't give up that easily. </span></div>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-vDKlB3AH34Y/T2NV9axNe7I/AAAAAAAAC_8/1rBYeHmxxdY/s1600/sic+food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="400" src="http://3.bp.blogspot.com/-vDKlB3AH34Y/T2NV9axNe7I/AAAAAAAAC_8/1rBYeHmxxdY/s400/sic+food.jpg" width="400" /></span></a></div>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;">It wasn't till I sat down to eat that it hit me that besides the color - there really was not much that "Irish" per se about this dinner. It's still a great recipe though that I'm happy to share. Fast and easy and everything you need for a weekday dinner or a quick dinner before a night on the town of green beer and <a href="http://www.youtube.com/watch?v=Z6eWeMhbx_w&feature=related" target="_blank">wooo-hoooing</a>* if that's your thing. </span></div>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;">Either way - Start your food processors! Let's pesto! </span></div>
<div>
<a name='more'></a><b><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></b></div>
<div>
<b><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-GgQgmZ6wZ54/T2NcjJo7suI/AAAAAAAADAQ/y7myHP4bQvI/s1600/IMG_7310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"></span></a></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-gcw33pYS8M0/T2N1oumFSyI/AAAAAAAADAg/2eWoG4gceG0/s1600/IMG_7310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-gcw33pYS8M0/T2N1oumFSyI/AAAAAAAADAg/2eWoG4gceG0/s400/IMG_7310.JPG" width="400" /></a></div>
<b><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></b></div>
<div>
<b><span style="font-family: 'Trebuchet MS', sans-serif;">Hazelnut Pesto with Vegan Chicken, Broccoli and Orecchiette </span></b></div>
<div>
<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 package of <a href="http://www.all-about-italian-food.com/images/orecchiette-pasta-21484899.gif" target="_blank">Orecchiette Pasta</a></span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">2 Cups Your Favorite Vegan Chicken (defrosted)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 Cups Fresh Broccoli Florets</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 Cups Fresh Baby Spinach </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 Cup Fresh Basil Leaves</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 Cup Fresh Flat Leaf Parsley</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 Cup Whole Hazelnuts</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 Cup <a href="http://www.daiyafoods.com/" target="_blank">Daiya Vegan Mozzarella Cheese</a> (shredded)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">3 Tablespoons Olive Oil </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">3 Tablespoons Lemon Juice </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">3 Tablespoon Grated Lemon Peel</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">2 Cloves Garlic (minced)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">2 teaspoon Crushed Black Peppercorns or Lemon Pepper</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon Nutritional Yeast</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Crushed Pink Himalayan Salt to taste</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Olive Oil Cooking Spray</span></li>
</ul>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;">Heat oven to 375. </span></div>
</div>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;">Spray your glass baking dish with Olive Oil Cooking Spray and arrange your Vegan Chicken so that they aren't touching. Put your dish into your oven to brown. You'll want to pull them them out once they have a crispy crust and golden brown edges. </span></div>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;">Make your Pasta per instructions on the package . </span></div>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;">Now we recommend steaming your Broccoli but if you don't have a steamer, you can toss them in with your pasta while cooks. You'll want to wait till your Pasta is tender on the outside but still has a hard center. Then toss in the Broccoli and cover your pot to let them boil with your Pasta until your Pasta and Broccoli are tender. Then drain them together. </span></div>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;">Right before your Pasta is ready, toss your Spinach, Basil, Parsley and Hazelnuts in your amazing food processor and puree until it makes a paste. </span></div>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;">In your largest mixing bowl, toss your Vegan Chicken, Pasta, Broccoli, Spinach Blend and the remaining ingredients until completely blended. Then you're done! </span></div>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div>
<span style="background-color: #f6f6f9; color: #222222; line-height: 14px;"><i><span style="font-family: 'Trebuchet MS', sans-serif;">Buon appetito!</span></i></span></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;">*I've never been cool (is that the right word?) enough to be a woo girl really but I can imagine they desire quick, easy and non-fatting meals that will give them more time to hit the town in bebe shirts and spray tans and to enjoy <a href="http://www.chilis.com.tw/en/menu-drinks.php" target="_blank">El Nino Margaritas</a>. </span></div>Anniehttp://www.blogger.com/profile/13212364723982980295noreply@blogger.com1tag:blogger.com,1999:blog-2120799145024687094.post-88697769155413272032012-03-13T06:07:00.001-07:002012-03-13T10:42:19.251-07:00Cauliflower Colcannon<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Mqc9k8WRWQs/T180JCVUTnI/AAAAAAAAC-8/eOO7i_RaOiw/s1600/IMG_6878.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-Mqc9k8WRWQs/T180JCVUTnI/AAAAAAAAC-8/eOO7i_RaOiw/s640/IMG_6878.jpg" width="426" /></a></div>
<br />
<a href="http://www.readymade.com/file_uploads/blogs/food-and-entertaining/files/2010/03/colcannon.jpg" target="_blank">Calcannon</a>* is not just an odd word to say, it's a dreamy Irish dish that's usually made with potatoes, scallions and <a href="http://www.herbivoreclothing.com/only-kale-can-save-us-now-unisexual-thermal/" target="_blank">kale</a>. Once upon a time it was a common meal in Ireland and in it's heyday was pretty much their mac and cheez. And why shouldn't it be? It's easy. It's good for you and it's actually a pretty great side dish but we decided to level it up anyways.<br />
<br />
We replaced our beloved potatoes with cauliflower. For years, the low-carb disciples have been replacing mashed potatoes with this other white vegetable and as much as <a href="http://www.time.com/time/magazine/article/0,9171,33169,00.html" target="_blank">so many things that crowd does makes me shudder</a> - this I can support. Cauliflower is a great source of potassium and has a considerable amount of vitamin C. In this recipe, it's combined with leafy green kale, <a href="http://kblog.lunchboxbunch.com/2010/01/rediscovering-nutritional-yeast-flakes.html" target="_blank">nutritional yeast</a> and leeks to become a vehicle for numminess.<br />
<br />
If you're looking for something to enjoy with your <a href="http://www.meettheshannons.net/2011/03/betty-crocker-project-corned-beef-less.html" target="_blank">vegan corned-beef and cabbage</a> this St.Patrick's Day - well - here it is!<br />
<br />
So let's get our calcannon on!<br />
<br />
<a name='more'></a><b>Cauliflower Calcannon </b><br />
<br />
<div style="line-height: 18px;">
<ul>
<li><span style="background-color: white; font-family: inherit;">1 Head of Cauliflower (cut into small pieces)</span></li>
<li><span style="background-color: white; font-family: inherit;">2 1/2 Cups Kale (chopped inton bite sized pieces)</span></li>
<li>2 Tablespoons Olive Oil </li>
<li>2 Dashes of Liquid Smoke</li>
<li>1 Leek (thinly sliced)</li>
<li>2 Small Scallions (diced) </li>
<li>2 Cloves Garlic (minced)</li>
<li>1 Tablespoons Nutritional Yeast</li>
<li>1 teaspoon Rubbed Sage</li>
<li>1/2 teaspoon Thyme</li>
<li>1 Tablespoon <a href="http://www.tofutti.com/ss-hydro.shtml" target="_blank">Vegan Sour Cream</a></li>
<li>Crushed Pink Himalayan Salt and Crushed Black Peppercorns to taste</li>
<li>Margarine to serve with your dish</li>
</ul>
</div>
<div style="line-height: 18px;">
In your largest stock pot or Dutch oven heat salted water to a boil. Then toss in your Cauliflower pieces. If you have a steamer, I would recommend using that instead but I've heard from many of you that you don't. Boil or steam your cauliflower till it's tender and then drain. Put your Cauliflower into a food processor and puree until smooth. </div>
<div style="line-height: 18px;">
<br /></div>
<div style="line-height: 18px;">
Heat oven to 300. </div>
<div style="line-height: 18px;">
<br /></div>
<div>
<span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18px;">Don't rinse out your pot. Add Olive Oil and Liquid Smoke to the pot and heat over a medium heat. Once your Oil is hot, toss in your Leek, Scallions and Garlic and cook until your Leek and Scallion are tender. Then toss in your Kale and mix it into the hot oil. Then add your pureed Cauliflower, </span></span><span style="line-height: 18px;">Nutritional</span><span style="font-family: inherit;"><span style="line-height: 18px;"> Yeast, Sage,Thyme and Vegan Sour Cream and mix with a large spoon until blended. Now give it a test taste. </span></span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18px;"><br /></span></span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18px;">You'll want to add salt and pepper to taste at this point. You're going to be baking your Calcannon so add just enough Salt to taste it but when you bake off some of the moisture in your Calcannon, that Salt will become more </span></span><span style="line-height: 18px;">potentate</span><span style="font-family: inherit;"><span style="line-height: 18px;">. So keep that in mind. </span></span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18px;"><br /></span></span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18px;">Move your Calcannon to an oven safe dish and put one </span></span><span style="line-height: 18px;">tablespoon</span><span style="font-family: inherit;"><span style="line-height: 18px;"> of Margarine on top. Bake your Calcannon for no more than 10 minutes. You just want to melt your Margarine and get a very slight crispy crust on top. </span></span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18px;"><br /></span></span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18px;">Serve with more margarine and salt and pepper so everyone can season their serving like they would mashed potatoes and don't forget the green beer. </span></span></span></div>
<br />
<br />
<br />
*Pronounced: <span lang="ga" style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19px;" xml:lang="ga"><i>cál ceannann</i></span>Anniehttp://www.blogger.com/profile/13212364723982980295noreply@blogger.com9tag:blogger.com,1999:blog-2120799145024687094.post-49785673513362149602012-03-12T07:17:00.000-07:002012-03-12T07:17:18.510-07:00Vegan Irish Coffee Cheesecake with a Shortbread Crust<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-tw2HhT0EqiA/T13z1AjSX8I/AAAAAAAAC9w/JycnyE6YmBE/s1600/IMG_7121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="640" src="http://2.bp.blogspot.com/-tw2HhT0EqiA/T13z1AjSX8I/AAAAAAAAC9w/JycnyE6YmBE/s640/IMG_7121.jpg" width="426" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">Almost 3 years ago, I became newly Irish-ed. See I wasn't born a Shannon. I married one. But somewhere deep down, maybe I always knew in my Mediterranean blood that I was meant to be Irish. Not to brag but I can do wonders with <a href="http://www.meettheshannons.net/2011/10/homemade-dill-pickle-potato-chips-and.html" target="_blank">a potato</a>. I adore <a href="http://www.meettheshannons.net/2011/08/pasta-in-fresh-basil-green-sauce.html" target="_blank">green</a>, <a href="https://www.facebook.com/photo.php?fbid=10150570907105955&set=a.469529145954.281830.22042725954&type=1&theater" target="_blank">plaid</a>, <a href="http://www.foodfightgrocery.com/what-kind-of-asshole-eats-a-lamb-shirt-women/" target="_blank">cute fuzzy haired sheep</a> and <a href="http://www.shutterpoint.com/photos/C/301870-Johnstown-Castle-Co-Wexford-Ireland_view.jpg" target="_blank">castles combined with overcast days</a>. <a href="http://www.meettheshannons.net/2011/03/betty-crocker-project-corned-beef-less.html" target="_blank">Boil me a cabbage</a> and I'll smile like you've just made me ice cream. But sadly I am still only faux Irish. So heading into St.Patrick's day, I thought it would make sense to start with a faux Irish treat. </span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;"><a href="http://www.poshportage.com/home-espresso/wp-content/uploads/irish-coffee.jpg" target="_blank">Traditional Irish Coffee </a>is actually a cocktail of sorts made with hot coffee, Irish whiskey, brown sugar and cream. <span style="line-height: 19px;">We took those key ingredients and flavors and transformed them into pretty much the ultimate adult dessert.</span> This vegan cheesecake also has a "buttery" shortbread crust that does more than just hold the cheesecake together. It completes it. It is also probably one of the easiest - yet extremely impressive - vegan treats you could make to impressive even the meatiest eater. Sadly though like its dairy ridden cousin, this cheesecake takes awhile to set. So we should get started. </span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="line-height: 16px;"><span style="font-family: inherit;">Bain taitneamh as do bhéil!</span></span><br />
<span style="line-height: 16px;"><span style="font-family: inherit;"></span></span><br />
<a name='more'></a><span style="font-family: inherit;"><br /></span><br />
<span style="line-height: 16px;"><span style="font-family: inherit;"><br /></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-EsI5OvqOGdY/T13_RK_97uI/AAAAAAAAC-M/q4cycEjpBoA/s1600/IMG_7137.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="640" src="http://3.bp.blogspot.com/-EsI5OvqOGdY/T13_RK_97uI/AAAAAAAAC-M/q4cycEjpBoA/s640/IMG_7137.jpg" width="426" /></span></a></div>
<span style="line-height: 16px;"><span style="font-family: inherit;"><br /></span></span><br />
<span style="line-height: 16px;"><b><span style="font-family: inherit;">Vegan Irish Coffee Cheesecake with a Shortbread Crust </span></b></span><br />
<span style="line-height: 16px;"><span style="font-family: inherit;">Crust </span></span><br />
<br />
<ul>
<li><span style="line-height: 16px;"><span style="font-family: inherit;">1 Cup Flour</span></span></li>
<li><span style="line-height: 16px;"><span style="font-family: inherit;">1/2 Cup Margarine</span></span></li>
<li><span style="line-height: 16px;"><span style="font-family: inherit;">1/4 Cup Sugar </span></span></li>
<li><span style="line-height: 16px;"><span style="font-family: inherit;">1 1/2 teaspoons Applesauce</span></span></li>
</ul>
<div>
<span style="line-height: 16px;"><span style="font-family: inherit;">Cheesecake</span></span></div>
<div>
<ul>
<li><span style="line-height: 16px;"><span style="font-family: inherit;">5 <a href="http://www.galaxyfoods.com/galaxy-products/vegan-cheese/vegan/vegan-cream-cheese/" target="_blank">8oz Packages Vegan Cream Cheese</a></span></span></li>
<li><span style="font-family: inherit;">1 1/2 Cup Sugar</span></li>
<li><span style="font-family: inherit;">1/4 Cup Brown Sugar</span></li>
<li><span style="font-family: inherit;">3 Tablespoons Whole Wheat Flour</span></li>
<li><span style="font-family: inherit;">2 Tablespoons Ground Hazelnut Meal</span></li>
<li><span style="font-family: inherit;">1/4 teaspoon Crushed Pink Himalayan Salt </span></li>
<li><span style="font-family: inherit;">4 Tablespoons Applesauce</span></li>
<li><span style="font-family: inherit;">2 Tablespoons <a href="http://www.ener-g.com/gluten-free/egg-substitute.html" target="_blank">EnerG Egg Replacer</a> (just the powder not made per instructions on the package) </span></li>
<li><span style="font-family: inherit;">3 Tablespoons <a href="http://www.tofutti.com/ss-hydro.shtml" target="_blank">Vegan Sour Cream </a></span></li>
<li><span style="font-family: inherit;">1 Tablespoon Ground Flaxseed</span></li>
<li><span style="font-family: inherit;">1 Tablespoon Cocoa Powder</span></li>
<li><span style="font-family: inherit;">1 Tablespoon Instant Coffee Powder</span></li>
<li><span style="font-family: inherit;">4 teaspoons Whiskey </span></li>
<li><span style="font-family: inherit;">Vegetable Shortening to grease your pan</span></li>
<li><span style="font-family: inherit;">Chocolate Sprinkles or Shaved Chocolate to sprinkle over the top</span></li>
</ul>
<div>
<span style="background-color: white; color: #333333; line-height: 20px;"><span style="font-family: inherit;">Heat oven to 400. </span></span></div>
<div>
<span style="background-color: white; color: #333333; line-height: 20px;"><span style="font-family: inherit;"><br /></span></span></div>
<div>
<span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 20px;">Lightly grease 9-inch springforn pan with Vegetable Shortening.</span><br style="background-color: white; color: #333333; line-height: 20px;" /><br style="background-color: white; color: #333333; line-height: 20px;" /><span style="background-color: white; color: #333333; line-height: 20px;">In a bowl, mix the Crust Ingredients with a fork until it makes very small - almost sandy - pebbles. Press your sandy pebbles into your springform pan in an even layer. Try to create a shallow bowl with the dough by gently pressing the dough up on the side a little. Put your pan in the oven and bake for 5-6 minutes or until light golden brown; cool. </span><br style="background-color: white; color: #333333; line-height: 20px;" /><br style="background-color: white; color: #333333; line-height: 20px;" /><span style="background-color: white; color: #333333; line-height: 20px;">Heat oven to 475.</span><br style="background-color: white; color: #333333; line-height: 20px;" /><br style="background-color: white; color: #333333; line-height: 20px;" /><span style="background-color: white; color: #333333; line-height: 20px;">In your largest mixing bowl, blend Vegan Cream Cheese, Sugar, Brown Sugar, Flour, Hazelnut Meal and Salt with an electric mixer on medium speed for about 1 minute or until smooth. Then mix in Applesauce, Egg Replacer, Vegan Sour Cream and Flaxseed on a low speed until well blended.</span></span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Now use your measuring cup to separate out 1 1/2 Cups of the Cream Cheese mix. Put it in another bowl and set it aside. In the large mixing bowl, blend Cocoa Powder and Coffee Powder into the larger portion of Vegan Cream Cheese until it is completely mixed. In the smaller portion whisk in your Whiskey. </span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Now pour your Coffee Cream Cheese mix into the springform pan and use a spatula to smooth it into an even layer. Then pour the Whiskey Cream Cheese over the top of the Coffee layer. Use your spatula to smooth it out into an even layer and if you're feeling fancy - swirly it a bit to create a lovely pattern like those you see on the top of schamncy coffees. Once your cake has an even top. <br style="background-color: white;" /><br style="background-color: white; color: #333333; line-height: 20px;" /><span style="background-color: white; color: #333333; line-height: 20px;">Bake 15 minutes.</span><br style="background-color: white; color: #333333; line-height: 20px;" /><br style="background-color: white; color: #333333; line-height: 20px;" /><span style="background-color: white; color: #333333; line-height: 20px;">Reduce oven temperature to 200. Bake for an additional 1 hour - no longer. Cheesecake may not appear done, but if a small area in the center seems soft it will become solid when it cools. Don't do the toothpick/bamboo skewer test. Turn off oven, leave Cheesecake in the oven 30 minutes longer. Remove from oven and cool in a pan on a wire rack away from drafts 30 minutes.</span><br style="background-color: white; color: #333333; line-height: 20px;" /><br style="background-color: white; color: #333333; line-height: 20px;" /><span style="background-color: white; color: #333333; line-height: 20px;">Without releasing or removing side of the pan, run a metal spatula or a butter knife carefully along the side of the Cheesecake to loosen. Refrigerate uncovered overnight at least 9 hours but no longer than 48.</span><br style="background-color: white; color: #333333; line-height: 20px;" /><br style="background-color: white; color: #333333; line-height: 20px;" /><span style="background-color: white; color: #333333; line-height: 20px;">Run metal spatula or butter knife carefully around the side of the Cheesecake to loosen again. Remove the side of the pan. Leave the Cheesecake on the bottom to serve... but don't forget the Shaved Chocolate or Sprinkles. I'm not trying to be bossy here but really - who doesn't love a well-dressed cheesecake? </span></span></div>
</div>
<div>
<br /></div>
<br />
<span style="line-height: 16px;"><span style="font-family: inherit;"><br /></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 16px;"><br /></span></span>Anniehttp://www.blogger.com/profile/13212364723982980295noreply@blogger.com7tag:blogger.com,1999:blog-2120799145024687094.post-75132442909904907252012-03-07T10:04:00.001-08:002012-03-07T10:31:28.995-08:00The Cupcakes Unofficially Inspired by The Lorax<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-HcFnjKnDm9U/T1eTgLbU-UI/AAAAAAAAC9I/1btDw9xAvYw/s1600/IMG_7092.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-HcFnjKnDm9U/T1eTgLbU-UI/AAAAAAAAC9I/1btDw9xAvYw/s640/IMG_7092.jpg" width="426" /></a></div>
<br />
Like many vegans in my generation - I haven't always felt that I was surrounded by people who truly understood where I was coming from.<br />
<br />
I've always found that strange because to be perfectly honest I've never really understood why because I feel like I can trace my origins back like some kind of <a href="http://4.bp.blogspot.com/_rtOXMZlMTkg/R9nnpru2SfI/AAAAAAAAAxI/I459Pe2CM9o/s400/Geek_Love.jpg" target="_blank">circuit diagram</a> through 80s popular culture. I learned that vivisection is cruel from <a href="http://www.youtube.com/watch?v=FwNfsLwQBhM" target="_blank">The Secret of Nimh</a> and <a href="http://www.youtube.com/watch?v=YE9vPWswOog" target="_blank">Project X</a>. I learned that animals don't want to be eaten from <a href="http://muppet.wikia.com/wiki/Doc_Hopper's_Frog_Legs" target="_blank">The Muppet Movie</a> and that hunting was scary and pointlessly sad from <a href="http://www.youtube.com/watch?v=1m0yCM5uhQU" target="_blank">The Muppet Show</a> and <a href="http://www.youtube.com/watch?v=-eHr-9_6hCg" target="_blank">Bambi</a>. Circuses are indifferent to the wants and needs of the animals in their care from <a href="http://www.youtube.com/watch?v=y7JvL2ap3Cg" target="_blank">Dumbo</a> and that wearing real animal fur is more than vanity - it's just mean past the point of being a sane person from <a href="http://www.fashion-stylist.net/blog/wp-content/uploads/image/cruella-de-vil-101-dalmatians.jpg" target="_blank">101 Dalmatians</a>. As I was learning that being a human being was a privilege, I also learned that it came with a responsibility to protect those who couldn't protect themselves and that included their homes - from <a href="http://www.youtube.com/watch?v=i5jnJdnQPr8" target="_blank">The Lorax</a>.<br />
<br />
Now it would be really easy right now for me to rant here about how the new Lorax movie is being used to <a href="http://thegreenwashingblog.com/2012/02/27/message-of-the-lorax-co-opted-by-mazda-to-push-suv-pure-greenwash/" target="_blank">greenwash</a> companies that aren't doing all they really can to live up to the message of this book but others have already done that and to be honest - this is my happy place. Here is where I focus on the positive things - like how this movie will hopefully introduce <a href="http://img0.etsystatic.com/il_fullxfull.173375840.jpg" target="_blank">our friend with the orange mustache</a> to a new generation and how I hope a handful of them grow up to continue where I will have to leave off someday.<br />
<br />
Here is where I share cupcakes made with <a href="http://www.bernod.com/products/spuncity-organic/" target="_blank">organic cotton candy</a>. So please enjoy these cupcakes and rememb<span style="font-family: inherit;">er <span style="background-color: white; color: #222222; line-height: 15px;"><i>"Unless someone like you cares a whole awful lot, nothing's going to get better."</i></span><span style="background-color: white; color: #222222; line-height: 15px;"> </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #222222; line-height: 15px;"><br /></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #222222; line-height: 15px;"></span></span><br />
<a name='more'></a><span style="font-family: inherit;"><br /></span><br />
<span style="background-color: white;"><b><span style="color: #222222; font-family: inherit;"><span style="line-height: 15px;">The Cupcakes U</span></span><span style="color: #222222;"><span style="line-height: 15px;">nofficially</span></span><span style="color: #222222; font-family: inherit;"><span style="line-height: 15px;"> Inspired by The Lorax</span></span></b></span><br />
<span style="background-color: white; color: #222222; line-height: 15px;"><span style="font-family: inherit;"><br /></span></span><br />
<span style="background-color: white; color: #222222; line-height: 15px;"><span style="font-family: inherit;">Dark Chocolate Cupcakes</span></span><br />
<br />
<ul style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px; list-style-image: initial; list-style-position: initial; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px;">
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 1/4 Cups All Purpose Flour </li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 2/3 Cups Sugar</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3/4 Cup Margarine</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2/3 Cup Baking Cocoa</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 Cup Brewed Coffee (room temperature)</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 Cup Almond Milk</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 1/4 teaspoons Baking Soda </li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 teaspoon Salt </li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 teaspoon Vanilla</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 Teaspoon Baking Powder</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 Tablespoon + 1 teaspoon Applesauce</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 teaspoons <a href="http://www.amazon.com/Ener-G-Egg-Replacer-16-454/dp/B000QSS2C4?ie=UTF8&tag=meett-20&link_code=btl&camp=213689&creative=392969" style="color: #771000; text-decoration: none;" target="_blank">EnerG Egg Replacer</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=meett-20&l=btl&camp=213689&creative=392969&o=1&a=B000QSS2C4" style="border-bottom-style: none !important; border-bottom-width: medium !important; border-color: initial !important; border-image: initial !important; border-left-style: none !important; border-left-width: medium !important; border-right-style: none !important; border-right-width: medium !important; border-top-style: none !important; border-top-width: medium !important; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /> </li>
</ul>
<br />
<span style="background-color: white; color: #222222; line-height: 15px;"><span style="font-family: inherit;">Mint Frosting </span></span><br />
<br />
<ul style="background-color: white; color: #333333; line-height: 20px; list-style-image: initial; list-style-position: initial; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px;">
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">3 Cups Powdered Sugar </span></li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">1/3 Cup Margarine (softened)</span></li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">1 teaspoon Vanilla</span></li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">1/2 teaspoon Mint Extract</span></li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">4 Drops Green Food Coloring (optional) </span></li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">2 Tablespoons Soy Milk</span></li>
</ul>
<br />
<span style="background-color: white; color: #222222; line-height: 15px;"><span style="font-family: inherit;">Trees</span></span><br />
<br />
<ul>
<li><span style="background-color: white; color: #222222; line-height: 15px;"><span style="font-family: inherit;">2 Packages <a href="http://www.bernod.com/products/spuncity-organic/" target="_blank">Cotton Candy</a> </span></span></li>
<li><span style="background-color: white; color: #222222; line-height: 15px;"><span style="font-family: inherit;">6-12 Bamboo Skewers </span></span></li>
</ul>
<br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Heat oven to 350. Put your cupcake liners in your cupcake pan. </span><br />
<br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">In a large bowl, blend all the cupcake ingredients with an electric hand mixer for around 2-3 minutes. You want your batter to be light and airy. I find it helpful to tilt the bowl slightly to help the batter get more more fluffy. </span><br />
<br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Fill each cupcake liner 2/3 of the way and bake for 5-8 minutes for mini cupcakes and 8-10 minutes for regular sized cupcakes. You'll know they are ready when you can remove a bamboo skewer or toothpick form the center cleanly. </span><br />
<br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Let them cool on a wire rack before decorating.</span><br />
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 20px;"><br /></span><br />
<span style="background-color: white; color: #333333; font-size: 15px; line-height: 20px;"><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">While you're cupcakes are cooling, make your frosting. In your favorite mixing</span></span><span style="background-color: white; color: #333333; font-family: inherit; line-height: 20px;"> bowl, blend Powdered Sugar, Margarine, Vanilla, Mint Extract, Food Coloring and Soy Milk with an electric hand mixer until smooth and creamy. If it is a little thick blend in more Soy Milk or add more Powder Sugar if it is too thin.</span><br />
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 20px;"><br /></span><br />
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 20px;">Fill your frosting gun with the mint frosting but skip putting on the tip, then place your cupcake very close to the gun and press out a large dollap of frosting. I wanted mine to be all wonky like the hills in the book so I made mine a little off center but if you want them more uniform - cool! </span><br />
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 20px;"><br /></span><br />
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 20px;">Break your Bamboo Skewers to the desired length for your tree trunks and place them in your cupcake at the desired angle. </span><br />
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 20px;"><br /></span><br />
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 20px;">Now this might actually be the hardest part of this whole recipe. If your Cotton Candy already came in fluffs - you're in luck but if it came in one large piece like mine - you'll need to do a little tinkering to make your tree puffs. But here's the part that is tricky, Cotton Candy melts when it is touched. So pour your Cotton Candy into a bowl and then using a fork gently fluff your Cotton Candy while gently twirling it to create a puff - that looks like cotton ball. </span><br />
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 20px;"><br /></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-fWvb5378BkE/T1egi7Cy1TI/AAAAAAAAC9U/9pCYAINWr10/s1600/IMG_7097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-fWvb5378BkE/T1egi7Cy1TI/AAAAAAAAC9U/9pCYAINWr10/s400/IMG_7097.JPG" width="400" /></a></div>
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 20px;"><br /></span><br />
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 20px;">Then use your fork to place the Cotton Candy puff onto the Bamboo Skewer. </span><br />
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 20px;"><br /></span><br />
<span style="color: #333333;"><span style="line-height: 20px;">Now repeat that process about a dozen times for regular sized cupcakes or 2 dozen times for minis and you'll have your own little forrest of magical trees - that ya know you'll eat but you'll eat them with a clear conscious knowing that no animals were harmed in the making of these treats that I hope will make us all excited again about The Lorax message and introduce him and veganism in a light hearted way to <a href="http://www.ocregister.com/articles/movie-343220-book-lorax.html" target="_blank">the little eaters in our lives</a>. </span></span>Anniehttp://www.blogger.com/profile/13212364723982980295noreply@blogger.com13