Archive | January, 2008

C is for Couscous and Cookies

27 Jan

I seem to be only updating this blog on a weekly basis, sorry about that!  School…yeah I know that’s always my excuse but unless you want to see the picture of the rice bowl I’ve been making for supper and lunch nearly every night (I eat this dish so often yet I’ve never photographed it, ha) or want to read about my fascinating musings on Foucault and other contemporary social theorists, I won’t be updating that much.

So here’s some of the very few interesting things I’ve made as of late.  First up we have Tomato Couscous with Capers from Veganomicon.  This was such a quick and delicious meal, it’s one of those dishes that are so simple that they’re outstanding.  That’s the Basic Broiled Tofu from Veganomicon in the back there, I make it quite often, it’s so fast to make and tasty.

Tomato Couscous with Capers

Last night (hellz yeah! I have the most awesome Saturday nights with my baking and studying and whatnot) I made the “Super Charge Me” Cookies from Eat, Drink & be Vegan that Liz blogged about not too long ago.  These are really good, like surprisingly really good considering there’s no sugar or white flour, I didn’t have chips of any kind (not even chocolate!) so I made them with just raisins.  Next time, I think I’ll add some nuts to give them a little more crunch.  My class schedule is rather cruel this semester and I don’t really have time for a proper lunch but I think these cookies would be perfect to tide (or is the expression tie?  I can’t remember!) me over during classes.


Chocolate Chip Cookie Cake. Or Pie. Or Pah.

20 Jan

(The title comes from a discussion with my sister.  I frequently converse with her about what I’m baking via MSN Messenger and I was telling her about this Cookie Pie which I suppose is really more of a cake but whatever and she said that she can’t say pie without a Southern accent ever since we watched Waitress a few weeks ago.)

Chocolate Chip Cookie Cake

 I have had a cookie cake once before in my life.  It was years ago, I was probably six.  But I still remember how awesome it was and have always meant to try another one.  So I finally baked one this evening.  I used Kittee’s Blondie Recipe using a container of soy yogurt for the egg replacer and leaving out the nuts (not that I have anything against them, I live with people who do).  I threw the dough into a greased 9 inch round cake pan and baked it for 40 minutes (next time I’d bake it for a bit longer, it was a tad underbaked not that it was a bad thing though.  I like gooey).  It was fantastic!  This is a most wonderful cookie recipe (I also ate more than a fair share of the dough) and the Cookie Cake was the delightful, chewy wonder that has been stuck to my memory for all these years.

soup is good food

11 Jan

Sigh.  Class resumed this past Monday and I’m still in break mode.  I’m really not ready to commit myself to the steadily growing list of readings, assignments and whatnot.  But of course I already have, because I am one of those neurotic-ly dedicated students.  So I’m back to making meals that will last most or all of the week.  This week I have been dining on Creamy Tomato Soup from Veganomicon.  This is some stellar soup, it’s so deliciously creamy and tasty with the interesting touch of sun-dried tomatoes.

Take that, Campbell's!

Besides being excellent fare for students, I have discovered that it is also suitable food for those under the weather.  Yup, rather early in the semester this time around I think I may have picked up some sort of bug as I woke this morning rather exhausted and very ache-y.  Urgh. 

Solace in Pudding

3 Jan

After receiving the news that Blueprint, a beloved magazine I read will soon be no more, I needed comfort food.  (ok, maybe it was just an excuse to bake) Pudding is such a food. I have cherished memories of pudding…chocolate…vanilla…and butterscotch (note to self, must make Butterscotch pudding soon). Rather than making one of these old standbys, I wanted something more substantial and decided to try a recipe in Eat, Drink and be Vegan I’ve been meaning to make.  This Banana-Pecan (actually I was without pecans and used almonds) Rice Pudding Pie utilizes brown rice, coconut milk anf bananas to make a decadent yet not-bad-for-you pudding. 

You know that smell that wafts through the mall, that sickenly sweet yet attractive aroma of Cinnabon?  This pudding smells like that!  But you know, better.  And it was oh-so-creamy.

So maybe this year hasn’t been treating you the best and you’re looking to indulge in a little comfort without breaking your resolutions.  I think this healthier pudding may just be the answer.

Chocolate Cuteness

1 Jan

I made the Lower-Fat Deep Chocolate Bundt Cake from Veganomicon in mini cake pans last night for New Year Eve’s dessert (I don’t drink so I have to indulge in some way for the occasion, right?).  I served each cake with a chocolate sauce (the Quick Melty Ganache from Vegan Cupcakes Take Over the World thinned with soymilk a lot) which took it to a whole new level of decadence and made it oh so gourmet looking (I am so on my way to restaurant stardom).  It was loved as well and requested to be made again (“Next time make a caramel sauce to go with it…and ice cream…and more chocolate drizzle…and cherries…no! strawberries!”). 

Mmm…chocolate, could there be a more perfect way to ring in 2008?