Archive | April, 2008


30 Apr

I was rated E for excellent by the wonderful LindyLoo and now it’s my turn to select two blogs for the title!

VeggieGirl, you are rated E for Excellent! This blog is always a great read, with wonderful insights of a fellow vegan student who still manages to find time to share with us her forrays of baking (a lot of times quite healthy!). Did you see her recent series on her trip to NYC? It had me taking notes for my own “someday” (I’ve been saying that for years) trip to the big city. Keep up the good work, girl!

Where’s the Revolution?, you are rated E for Excellent! I adore reading the adventures of the great Bazu! Not only does she demonstrate her mad skills in the kitchen, but she allows us to read (and see breathtaking photographs) about her travels. Can’t wait to read her posts from England!

There are so many great blogs out there, it is so difficult to select only two for the title, I advise you readers to check out my blogroll for other excellent reads.


Testing & A Meme

29 Apr

I don’t believe I have talked about how I was luckily chosen as a tester for Yellow Rose Recipes yet so here is a post dedicated to the amazing recipes I’ve sampled that the lovely Joanna has cooked up.

First up, we have Maple Ginger Tempeh Strips. These were the first recipe I tested and on first taste I knew that the next few months of testing will be absolutely heavenly. These strips were divine, the best tempeh “bacon” I have ever had to date (an most likely ever). They were that good.

 Maple Ginger Tempeh Strips

Next up is Joanna’s Lemon Mint Pasta with Zucchini & Petit Pois. Light, refreshing, and delicious, this dish screams spring.

Lemon Mint Pasta with Zucchini and Petit Pois

The following is now my favourite sandwich. This Chick Salad is amazing, ever since I made it I find myself constantly craving it.

Chick Salad

Lastly we have the Three-Bean Salad, a wonderful and tasty dish, I forsee myself making it a lot this summmer.

Three Bean Salad

I have found that all of Joanna’s recipes are not only delicious but are very friendly to those who are short on time (i.e. a student!). Everyone needs a copy of this book so be sure to keep an eye out for it in the future!

I was tagged over at the lovely Chocolate and Peanut Butter Gallery for a meme!

Alright, six words that describe me (That took me way too long to decide! It’s hard for me not to write a few sentences for each word explaining why I chose these words)


Tag! The following bloggers are it! (Sorry if you already have been)
Vegan Eating For One
The Urban Housewife
Kamutflake Girl

Macaroni & Cheeze, oh yeah.

28 Apr

Vegan Macaroni & Cheese is a popular dish among vegans, both raved and grumbled about. I have tried many versions of this dish and honestly, I have enjoyed each one. Macaroni & Cheese was a staple of my childhood so I’m always game for a new recipe to try out. In the January + February issue of VegNews, in the “Veganize It” column, a recipe for the pasta caught my eye. It’s different than other recipes I’ve made in the past (no nutritional yeast!) and I made a mental note to try it in the future. Tonight for supper, I finally got around to making it and below is photographic evidence of the results.

Macaroni & Cheeze

This turned out to be a wonderful meal, creamy and comforting. I found it to be quite different than the other nutritional yeast base recipes with it’s addition of pureed vegetables which lended a nice, homestyle quality to it’s flavour. I definitely recommend this recipe although next time I’ll up the spice amounts to give it a bit of a flavour boost.

Here’s the recipe in pdf form but I’ll type it up here in case you’re link-a-phobe (I know I am).

VegNews’ Macaroni & Cheese

Serves 6

4 quarts water
1 tablespoon sea salt
8 ounces macaroni
4 slices of bread, torn into large pieces
2 tablespoons + cup non-hydrogenated
2 tablespoons shallots, peeled and chopped
1 cup red or yellow potatoes, peeled and
cup carrots, peeled and chopped
cup onion, peeled and chopped
1 cup water
cup raw cashews
2 teaspoons sea salt
teaspoon garlic, minced
teaspoon Dijon mustard
1 tablespoon lemon juice, freshly squeezed
teaspoon black pepper
teaspoon cayenne
teaspoon paprika

1. In a large pot, bring the water and salt to a boil. Add the pasta and cook until al dente. Drain and rinse with cold water. Set aside.

2. In a food processor, make breadcrumbs by processing the bread and 2 tablespoons of the
margarine into medium-fine crumbs. Set aside.

3. Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion, and
water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are
very soft.

4. In a blender, process the cashews, salt, garlic, remaining margarine, mustard, lemon juice,
black pepper, and cayenne. Add the softened vegetables and cooking water to the blender
and process until completely smooth.

5. In a large bowl, toss the cooked pasta and blended sauce until completely coated. Spread mixture into a 9 x 12 casserole dish, top with prepared breadcrumbs, and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown. Enjoy!


Mmm, nutrition.

23 Apr

If you skim through my blog, you’ll probably notice that there is a definite emphasis on the sweets.  I love sugar as much as the next girl but I swear that’s not all I eat!  I actually really really like simple and healthy food as well. 

Case in point:  Today we have featured my favourite type of smoothie and my favourite type of grain. 

Mean, Green, Fighting Machine*

Pictured here is my lunch today-a Green Smoothie.  I loooove green smoothies and I usually make an ol’ standby of mine: Soymilk, banana, orange juice, fresh pineapple and lots of kale.  Today I mixed it up ever so slightly and used vanilla hempmilk, 1/2 banana, fresh pineapple and kale.  Mmmm.  I did miss the orange juice though.  Whatever fruit’s in it, it has to have kale.  Always kale.

Quinoa Salad with Black Beans & Sweet Potato

 Next up we have my supper for tonight, Quinoa Salad with Black Beans & Sweet Potato. Sometimes, the best meals are the simplest ones and this recipe found on the ppk forums (Thanks damzlfly!) is no exception. Sweet Potatoes…black beans…lime…need I say more? It’s fast, easy to make, and a nutritional powerhouse that features my fave grain of all time, quinoa.

So yeah, just to repeat, I do so love healthy food!

More from Veganomicon…

22 Apr

Chocolate-Chocolate Chip Walnut Cookies

Oh yeah. These are the Chocolate-Chocolate Chip Walnut Cookies from Veganomicon and as every cookie I’ve made from these genius vegan cookbook authors, these were fantastic. Rich, chocolate-y and as the recipe description promised, excellent with a tall glass of cold soymilk.

Just a heads up, tommorow on Martha, guest Yasuhiro Honma will be on to talk about tofu. According to the commercial I saw, it seems that they might actually be making tofu from scratch? But the website only mentions that they’ll be cooking up two recipes featuring tofu. So either way, tofu publicity on Martha, yay!


20 Apr

That’s right, it’s my turn to talk about these babies!

Raw(ish) Truffles

There are a few versions of these floating around and I ended up using this one that Liz talked about because I had all of the ingredients on hand. Rather than making them into brownies, I took the route a la Celine and made them in ball-form. I then rolled them into crushed almonds, shredded coconut and cocoa powder and voila-truffles! I must note that these are simply “raw-ish” as the cocoa powder is undoubtedly un-raw. Once I get my hands on raw cocoa or carob powder, then I can proudly hail these delicious truffles as raw.

If you are among the ones who haven’t made these raw treats yet, do yourself a favour and make them!  These are irrestibly fudgy and will have you in utter disbelief that these are healthy.

Back! With Pound Cake!

18 Apr

And I’m back! New and improved! How and why improved? With the purchase of my new lens of course (damn american amazon with your oh-so-much cheaper prices on camera equipment compared to the far north)! I bought it yesterday and I love it so and despite the dark day today I was able to snap a few decent photos this morning. Including this one:

Vanilla Soygurt Pound Cake

This is the last slice of the Vanilla-Yogurt Pound Cake from Veganomicon I made recently. This Pound Cake was absolutely perfect and adored by my family. It tastes JUST like the traditional Pound Cake ladened with butter and eggs, definitely a winner for anyone no matter what your dietary preferences are.

So be prepared to see a whole lotta more of me now that I’m re-armed with a lens, I’m baking a very special something later on today so more photos are on the way!