Saturday, May 30, 2009
Sunday, May 24, 2009
Thursday, May 21, 2009
Spring weather. Warm days, cool nights. ahhhhhhhhhhhh. Getting ready for the bbq and stove top instead of that oven that heats everything up. First up, Spicy Black Bean Burgers one of my husband's favorites, he's been begging me to make it. Another one of our favorites is her Mushroom Pecan Burgers. This recipe is from Colleen Patrick-Goudreau at Compassionate Cooks. I love Colleen, does that sound weird? Well I say this because I found her website and started listening to her podcasts shortly after becoming vegan. She really helped realize that I did make the right choice in becoming vegan. Anyways, back to the food. I make my own focaccia bread and brush olive oil, oregano and red pepper flakes on top. For the burger part I made a cilantro pesto, spread that on the inside of the bun, then add the black bean burger, lettuce, red onion, tomato and avocado. Also if you have some of that spicy miso mayo you can squirt some of that on there too if you choose. YUM!
Friday, May 15, 2009
My son comes home from school on Monday and says "oh mom, I signed you up to make 40 cupcakes for the school bake sale on Thursday". Wow that's alot, I was thinking. Not 12, not 24, but 40? I asked him why he signed me up to make so many and he told me that if they didn't get enough cupcakes baked then they couldn't have the bake sale. (Each classroom has sign-ups for the bakesale on Thursday after school.) The reason he wanted to make sure there was enough cupcakes was that this is just no ordinary school bake sale, it's for kids with Cancer.
Monday, May 11, 2009
I was craving wild rice the other day and was thinking about how I could use it in a main dish as well as using the grill outside. POP! An idea popped in my head and the end result....it totally hit the spot! My son gave me a high five. This has a very light tangy, savory & lightly sweet flavor. It's really perfect for a Spring evening.
- 1/2 block of extra-firm tofu or( I use Trader Joes that comes in a two pack-15oz, I use one pack)
- 4 Tbsp. Agave syrup
- 3 Tbsp. Soy Sauce or Bragg's liquid Aminos
- 1 1/2 tsp. brown rice vinegar
- 2 garlic cloves, chopped
- juice from 1 small orange
- 1/2 tsp. fresh thyme
In a small casserole dish mix all marinade ingredients except for tofu, set aside. Next, slice tofu into 5 pieces, then with a paper towel or clean cloth towel press down on each slice to get as much liquid as possible out. Add tofu slices to marinade and coat. Every half hour or so flip tofu so marinade coats it well. Marinade for at least 2 hours, the longer the better.
Wild Rice Medley:
- 1 cup water
- 1 cup Imagine No Chicken Broth or vegetable broth
- 1 cups wild rice medley(mixture of wild rice and brown rice)
- salt to taste
Bring 2 cups water to a boil then add the wild rice medley, stir cover for 45 minutes or until done.
- 5 medium portobellos, thickly sliced
- 4 oz. snow peas, cut in half
- 1 1/4 cup brocolli, sliced
- fresh thyme and oregano to taste
Slice portobellos and brush with olive oil and sprinkle lightly with sea salt. Set aside to grill.
In a small saucepan bring some water to a boil and blanch snow peas and brocolli, about 1-2 min. In a strainer rinse with cold water to stop cooking.
Heat bbq up and grill tofu and portobellos (reserve tofu marinade). This takes about 15-20 minutes. Dice tofu into bite sized pieces.
In a heat resistant bowl add the wild rice, snow peas, brocolli, portobellos, reserved marinade, thyme and oregano to taste. Stir thoroughly then add the tofu and gently stir. You can add a dash of salt if needed but unlikely.
Hope you enjoy we did!
Friday, May 8, 2009
Friday, May 1, 2009
On another note. I haven't really posted much in the last week or so. Things have been a bit stressful. I have a wonderful coconut cookie recipe that I will post real soon, I promise!