Thursday, February 25, 2010
Tuesday, February 23, 2010
Saturday, February 20, 2010
Hello everyone! I'm actually getting ready to drive down to my in-laws to stay the night, my son has been hanging out with them for a few days, so we'll come back home tomorrow. I get to go get my hair done, whoo hoo! We've been living here about 1 1/2 years now and I still make the 1 1/2hr drive to get my hair done. I'm just scared to try someone new, you know? I go down south at least once every 2-3 months and so I get my hair done when I'm down there. I also go get to see my friends new baby boy, I'm so excited!
Okay, this was meant to be a quick post.
Okay, this was meant to be a quick post.
Wednesday, February 17, 2010
Today is the start of another beautiful & warm day out here in California. We need to enjoy this because cooler temps and rain our coming our way again. I know we need more rain so I can deal with it, but these warm and sunny days like the ones we've been having are very enticing. Bring on spring and summer, I'm ready! Okay enough about the weather.
Years ago I checked out from the library The Voluptuous Vegan cookbook by Myra Kornfeld and tried quite a few recipes. You should really check out that book! Some have alot of steps but the end results are delicious!!! This is the inside, obviously, of Chickpea crepes with grilled veggies(asparagus, zucchini, bell pepper and scallions) a layer tofu cheese and topped with a spinach/basil pesto sauce.
This is how it looks when it's all rolled up. I was actually planning on making this for Valentines but hey the next day worked. It's been so long since I've made this and the boys(husband and son) loved it as much as I did. The chickpea crepes rock!
I'm trying to take out as much wheat from Keaton's diet again. He's been complaining of his stomach and I asked him how long it's been hurting. He said "It's been hurting, I just try to ignore it. " I told him he shouldn't have to live with pain( he's only 12! but no one should live with constant stomache pain) and we'll just have to get a handle on his food situtation. Anyways, I saw these gluten free coconut chocolate chip cookies from Jessy at Happyveganface and tried them out. These are fantastic, both of us loved them. Thanks Jessy! Check 'em out on her blog. The only change I made was replacing the chickpea flour with sorghum.
Have a wonderful day everyone!
Monday, February 15, 2010
Friday, February 5, 2010
I'm talking about cinnamon rolls not my kitty cat. hee hee. Since we really didn't get to eat any of the cinnamon rolls I made for the bake sale last week and my in-laws are coming in to town for the weekend, I thought it would be a nice treat. I made some last night, with the help of my son. He really enjoyed punching the dough down after it was done rising. Anways, he got to roll, sprinkle and cut up slices. I swear he would've eaten them raw. blah!
Tuesday, February 2, 2010
Tofu Cutlets Marsala
from Eating Well
• 1/4 cup plus 2 teaspoons cornstarch, divided
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 14-ounce block extra-firm tofu, drained, rinsed and cut crosswise into eight 1/2-inch-thick slices(I slice mine a bit thinner)
• 4 tablespoons extra-virgin olive oil, divided
• 2 large shallots, minced(small sweet onion, finely diced)
• 1 teaspoon dried thyme( I use more)
• 6 cups sliced cremini, or white mushrooms (about 10 ounces)or baby bellas
• 1/2 cup dry Marsala wine
• 1 cup vegetable broth
1. Whisk 1/4 cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with paper towel to remove excess moisture.
2. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Dredge 4 tofu slices in the flour mixture, add them to the pan and cook until crispy and golden, about 3 minutes per side. Place the tofu in a small casserole dish with lid to keep warm. Repeat with another tablespoon of oil and the remaining tofu, adjusting the heat if necessary to prevent scorching.
4. Add the remaining 1 tablespoon oil, shallots/onion and thyme to the pan. Reduce heat to medium and cook, stirring constantly, until the shallots are slightly soft and beginning to brown, 1 to 2 minutes. Add mushrooms and cook, stirring often, until tender and lightly browned, 3 to 5 minutes. Stir in Marsala and simmer until slightly reduced, about 1 minute.
Whisk the remaining 2 teaspoons cornstarch with broth and tomato paste in a small bowl. Stir into the mushroom mixture, return to a simmer and cook, stirring constantly, until thick and glossy, about 4 minutes. To serve, spoon the hot sauce over the tofu.(I add the tofu slices back into the mushroom sauce to completely coat the slices and let sit for a minute or two before serving).