tag:blogger.com,1999:blog-78771904969020901022024-03-13T23:26:48.207-07:00I Eat VegKirstenhttp://www.blogger.com/profile/01266451970109107639noreply@blogger.comBlogger59125tag:blogger.com,1999:blog-7877190496902090102.post-75418927743315318402010-02-25T19:46:00.001-08:002010-02-25T19:49:34.025-08:00New blog, new site!I'm moving the blog! I decided I needed a new look and wanted to purchase a real domain name for I Eat Veg. <br /><br />From here on out, head on over to <a href="http://www.ieatveg.net" target="blank">IEatVeg.net</a> for lots of new recipes, much better photos and even the ability to search! <br /><br />From the Categories drop down menu on the right, you can go right to what you're looking for too -- a specific type of recipe (dessert, soup, appetizer, etc.) and I've even got restaurant reviews grouped into general areas. <br /><br />I already love it and I hope you will to. Come on over and comment to let me know what you think! (And remember to change your RSS feeds to the new address!)<br /><br />KirstenKirstenhttp://www.blogger.com/profile/01266451970109107639noreply@blogger.com0tag:blogger.com,1999:blog-7877190496902090102.post-31521478861970018932010-02-14T21:43:00.000-08:002010-02-14T21:47:55.990-08:00Creamy Cheesecake from Magnolia Bakery in NYThis recipe comes from S.Y. who signed up for dessert for <a href="http://ieatveg.blogspot.com/2010/02/cooking-club-season-1-episode-1.html" target="blank">Season 1, Episode 1</a> of the cooking club recently. This cheesecake was SO good and was a little different from any cheesecake I've ever had. If you're a cheesecake fan definitely try it! <br /><br /><span style="font-style:italic;"><br />Strawberry Cream Cheese Pie with Graham Cracker Crust (from "More from Magnolia")<br /><br />CRUST<br />1/2 c. unsalted butter, melted<br />1 1/2 c. graham cracker crumbs<br />1/2 c. chopped toasted pecans (to toast, place on a baking sheet in a 350 degree oven until lightly browned and fragrant...recipe says 15 min, but that was too long, started to burn...i'd say 10)<br />1/4 c. unpacked light brown sugar<br /><br />FILLING<br />1 lb (2 8 oz packages) cream cheese, softened<br />1 c. confectioners sugar<br />1/4 c. sour cream<br />1 teaspoon vanilla extract<br /><br />TOPPING<br />1 pint strawberries, sliced in half<br /><br />Preheat oven to 350 degrees.<br />CRUST: In a medium size bowl, combine the butter with the graham cracker crumbs, pecans, and sugar. Press firmly into lightly buttered 9 inch glass pie dish. Place an a baking rack and back for 12 minutes. Remove from oven and allow to cool on a wire rack.<br />FILLING: In a large bowl, on the low speed of an electric mixer, beat together the cream cheese and sugar until smooth and creamy. Add the sour cream and vanilla, and continue to beat on low speed until well combined. <br /><br />Refrigerate the filling while the crust is cooling. When the crust is completely cooled, spread the filling evenly in the crust with a rubber spatula. Arrange the sliced strawberries on top in a decorative manner.<br /><br />Refrigerate the pie for at least 8 hours or overnight to ensure that the filling sets.<br /><br />and that's it..easy as pie :)</span>Kirstenhttp://www.blogger.com/profile/01266451970109107639noreply@blogger.com0tag:blogger.com,1999:blog-7877190496902090102.post-40244055162191454992010-02-11T20:10:00.000-08:002010-02-11T20:13:49.715-08:00Vegan baked ziti and sweet potato hummus!Pumpkin Baked Ziti with Caramelized Onions and Sage Crumb Topping<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGOO_7rG1UJ7vLVIX4sps-V9gOw5RlgYJBruwe-cf14DEozhNaqS5P1sfmKE1p-QhMjEqRtjBBcIuh2VC668LGF_NvVyNbK3yDPqnLLSM6u6oIFFqbprcNTaaTbSxZHyMTvuo7OfFA2Q/s1600-h/DSC01945.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGOO_7rG1UJ7vLVIX4sps-V9gOw5RlgYJBruwe-cf14DEozhNaqS5P1sfmKE1p-QhMjEqRtjBBcIuh2VC668LGF_NvVyNbK3yDPqnLLSM6u6oIFFqbprcNTaaTbSxZHyMTvuo7OfFA2Q/s320/DSC01945.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5437205019316291074" /></a><br />Ziti:<br />3/4 pound uncooked ziti or penne (just realized I used the whole pound! Seemed to work out fine!)<br />2 onions thinly sliced (one of mine was huge, so I used 1 1/2)<br />3 Tbsp. olive oil<br />1 recipe Cashew Ricotta (see below)<br />1 Tbsp. browns sugar<br />1/4 tsp. ground nutmeg<br />White pepper and cayenne (I probably used about 1/2 tsp each)<br />2 c. purred pumpkin or 1 15-oz can pumpkin<br />1/4 c. veg broth<br /><br />Sage Bread Crumbs<br />2 1/2 c. bread crumbs (I threw about 5 slices of double protein wheat bread into the food processor.<br /> Homemade bread crumbs are lighter and crispier! I threw in the walnuts to grind up at the same time)<br />1/3 c. walnut pieces (I put the whole 1/2 c. bag in there)<br />1/4 c. nonhydrogenated vegan margarine<br />2 tsp. dried rubbed sage<br />1 tsp. dried oregano<br />1/2 tsp. ground paprika<br />salt and pepper<br /><br />Cashew Ricotta:<br />1/2 c. raw cashew pieces (about 4 oz)<br />1/4 c. fresh lemon juice (about 1 lemon)<br />2 Tbsp. olive oil<br />2 cloves fresh or roasted garlic<br />1 pound firm tofu, drained and crumbled (I squeeze it in my hands over a strainer. Works great!)<br />1 1/2 tsp dried basil<br />1 1/2 tsp salt<br /><br />I realize now Cashew Ricotta could totally be made ahead of time and refrigerated, if you want to cut down your preparation time on one day. Put cashews, lemon juice, olive oil and garlic into food processor. Once creamy, add tofu, then basil and salt. I ended up adding another half lemon of juice to help get all the tofu blended in. But that shouldn't be a problem when you're not using the tiniest food processor on the planet. I think this filling would be great in lasagna too, or even on sandwiches, etc.<br /><br />The rest:<br />Preheat oven to 375. Spray a 9x13 pan with pam, etc.<br />1. Boil water for ziti, cook according to directions.<br />2. While water is boiling/ziti is cooking, thinly slice onions and cook until some of them are getting a little brown and caramelized. I used a great cast iron pot for this -- highly recommend if you have one. This will take about 15 min.<br />3. Put cashew ricotta in a bowl and fold in pumpkin, brown sugar, nutmeg, white pepper, cayenne and veg broth -- mix. Add cooked ziti and onions, stirring to coat pasta and evenly mix in onions.<br />4. Poor into 9x13 pan and spread out with spatula.<br /><br />Bread crumb topping:<br />1. Melt margarine in a heavy-bottomed skillet (I used a saucepan...) over medium heat<br />2. Stir in bread crumbs, walnuts, dried herbs, paprika, salt and pepper.<br />3. Stir constantly until mixture is lightly coated, 3-4 minutes.<br />4. Remove from heat and sprinkle over ziti.<br /><br />Bake for 28-30 minutes. Let sit for about 10 minutes, then dig in. Really easier than I thought it would be and really good. I love it even more the second day.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnIr7Gej9gJuiIM3EkGKVt8qFYXCr6HHBZz7whIENNChu8KpS7d5VUQz8CWiwVuD8SA1Kt_K_GrQTPHc1w912GmwRQcwQaG1RHliiWHiPXNoKSEafzEdtlKEvfBE3lB2h3DF0lkBGB5iY/s1600-h/DSC01946.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnIr7Gej9gJuiIM3EkGKVt8qFYXCr6HHBZz7whIENNChu8KpS7d5VUQz8CWiwVuD8SA1Kt_K_GrQTPHc1w912GmwRQcwQaG1RHliiWHiPXNoKSEafzEdtlKEvfBE3lB2h3DF0lkBGB5iY/s320/DSC01946.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5437205026919013282" /></a><br />Sweet Potato Hummus<br />Makes 4 cups<br /><br /> * 1 pound sweet potatoes, peeled and cut into 1-inch pieces<br /> * 1 can (19.5 ounces) chickpeas, drained and rinsed<br /> * 1/4 cup fresh lemon juice (from 1 lemon)<br /> * 1/4 cup tahini<br /> * 2 tablespoons olive oil<br /> * 2 teaspoons ground cumin<br /> * 1 garlic clove, chopped<br /> * Coarse salt and ground pepper<br /> * Whole-wheat pita and crudites such as red pepper and broccoli (Note: It was really good with Wheat Thins -- but what isn't?)<br /><br />Directions<br /><br /> 1. Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.<br /> 2. Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with pita and crudites.Kirstenhttp://www.blogger.com/profile/01266451970109107639noreply@blogger.com0tag:blogger.com,1999:blog-7877190496902090102.post-14629552396594626102010-02-09T12:11:00.000-08:002010-02-09T12:20:01.605-08:00Butternut Squash, Ginger and Shallot Soup and Crusty No-Knead BreadThis also from Season 1, Episode one of the <a href="http://ieatveg.blogspot.com/2010/02/cooking-club-season-1-episode-1.html" target="blank">cooking club</a>, made by the lovely G.P. I love ginger stuff, so it was especially delicious. We ate it alongside her no-knead bread - a recipe originally printed in the NY Times. Both were amazing!<br /><br /><span style="font-style: italic; font-weight: bold;">Butternut Squash, Ginger, Shallot Soup</span><br /><span style="font-style: italic;">Yield: 6 servings (serving size: 2/3 cup soup and 1 teaspoon chives)<br />Ingredients<br /><br />4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)<br />1 Tbsp. olive oil<br />1/4 tsp. salt<br />4 large shallots, peeled and halved<br />1 (1/2-inch) piece peeled fresh ginger, thinly sliced<br />2 1/2 cups vegetable stock<br />2 Tbsp. (1-inch) slices fresh chives<br />Cracked black pepper (optional)<br /><br /><br />1. Preheat oven to 375°.<br /><br />2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.<br /><br />3. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.<br /><br />*I used a food processor instead which was easier and worked well<br />*I doubled the entire recipe, using 1 large 3 lb squash and added extra ginger.</span><br /><br /><span style="font-weight: bold; font-style: italic;"><br />No-Knead Bread</span><br /><span style="font-style: italic;">Time: About 1½ hours plus 14 to 20 hours’ rising</span><br /><br /><span style="font-style: italic;">3 c. all-purpose or bread flour, more for dusting</span><br /><span style="font-style: italic;">¼ tsp. instant yeast</span><br /><span style="font-style: italic;">1¼ tsp. salt</span><br /><span style="font-style: italic;">Cornmeal or wheat bran as needed.</span><br /><br /><span style="font-style: italic;">1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.</span><br /><br /><span style="font-style: italic;">2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.</span><br /><br /><span style="font-style: italic;">3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.</span><br /><br /><span style="font-style: italic;">4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.</span><br /><br /><span style="font-style: italic;">Yield: One 1½-pound loaf.</span>Kirstenhttp://www.blogger.com/profile/01266451970109107639noreply@blogger.com0tag:blogger.com,1999:blog-7877190496902090102.post-38654924791538704832010-02-06T06:49:00.001-08:002010-02-06T07:07:46.231-08:00Cooking Club Season 1, Episode 1<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghF3aYWWGdgxZHZqwY0L4KIQKWmfwa5W8QExJ6DEwIrfc3j6FHI6TP3UfICRp6sEDSZ-vXrVEe_F-y_EqPjzDPj4B1mACX_G6pDszG0-s4UPgkUfYThDdMVHHFYz7kw0rTs9UZ3uMj9YA/s1600-h/DSC01947.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghF3aYWWGdgxZHZqwY0L4KIQKWmfwa5W8QExJ6DEwIrfc3j6FHI6TP3UfICRp6sEDSZ-vXrVEe_F-y_EqPjzDPj4B1mACX_G6pDszG0-s4UPgkUfYThDdMVHHFYz7kw0rTs9UZ3uMj9YA/s320/DSC01947.JPG" alt="" id="BLOGGER_PHOTO_ID_5435144811731871234" border="0" /></a><br />Some ladies and I have decided to get together roughly once a month, each of us bringing a different course, sharing the recipes, learning some new things. Among the group are people who eat meat, don't eat meat, don't do dairy -- lots of diets to take into account. I'm not sure how they all will pan out, but Episode 1 was all vegan and vegetarian, which works for me!<br /><br />I tackled the vegan entree of Pumpkin Baked Ziti with Cashew Ricotta and Sage Crumb Topping, straight from the <a href="http://www.theppk.com/nomicon.html" target="blank">Veganomicon</a> cookbook. Other deliciousness was squash/ginger/shallot soup, homemade bread, cheesecake, sweet potato hummus and the first recipe I'll share:<br /><br />Kale with Peanut Dressing, with instructions by A.A.<br /><span style="font-style:italic;"><br />1 head of kale<br />1/4 cup peanut butter<br />2 Tbsp. soy sauce<br />1 Tbsp. rice vinegar<br />A few dashes hot sauce or sriracha, depending on how spicy you like it<br />water<br />Ginger, fresh or powder (optional)<br />Garlic, fresh or powder (optional)<br />Agave or honey (optional)<br />Sesame seeds to garnish (optional)<br />Red onions to garnish (optional)<br /><br />I put on a pot of boiling water, and while I wait for it to boil I<br />make my peanut sauce. You may already have a peanut sauce recipe you<br />love, so feel free to run with that. Mine is a mix of peanut butter,<br />soy sauce, rice vinegar, hot sauce, and water. I don't really measure,<br />so the measurements above are really general. I usually heat a blob of<br />peanut butter in the microwave for 20 seconds. Then pour a little soy<br />sauce and stir. Then add the rice vinegar and hot sauce, stir again,<br />taste, adjust, then add a little water to thin it all out. (Sometimes<br />I'll add those optional ingredients above, but when I'm doing it<br />quickly, I leave them out.)<br /><br />Now your water's boiling. Remove all the leaves from the kale stems<br />and then blanch the leaves in the boiling water for about 1.5-2<br />minutes, until soft.<br /><br />Next, put it in an ice bath or run it quickly<br />under cold water to stop it from cooking further, and to keep it<br />green. Now you want to get the water out of it so it will soak up the<br />dressing. You can squeeze it with your hands (this will bunch it up,<br />but you can separate it again) or dab it with a clean kitchen towel.<br />Then mix it with the peanut dressing you've made. You can eat it right<br />away, but I actually like to refrigerate mine a little first.<br /><br />The kale cooks down a lot, so a whole head of kale really makes about<br />2 portions.</span><br /><br /><br />This was delicious! AA confessed she put a ton of sriracha in it, but that's just fine with me. So good! I can't wait to try this on things other than kale too, as I've been on the hunt <a href="http://ieatveg.blogspot.com/2008/02/perfect-peanut-sauce.html" target="blank">for the perfect peanut sauce</a>.Kirstenhttp://www.blogger.com/profile/01266451970109107639noreply@blogger.com0tag:blogger.com,1999:blog-7877190496902090102.post-41005897997434001242010-01-25T09:39:00.000-08:002010-01-25T10:04:49.333-08:00Mushroom Tarts<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGNV3mZfUuK_KHyDuhVTvMlo_N9Xb8neW9E-yGqJtWCSwWQkxZRVBMuRjlYUxM5FJUcghc5Bi8s6b71LF1NkzEsgDrsM8HLdG3gmm-xoai2iPj7279wDJifXBDdgMB-7opu9M4EfJYZj8/s1600-h/DSC01867.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGNV3mZfUuK_KHyDuhVTvMlo_N9Xb8neW9E-yGqJtWCSwWQkxZRVBMuRjlYUxM5FJUcghc5Bi8s6b71LF1NkzEsgDrsM8HLdG3gmm-xoai2iPj7279wDJifXBDdgMB-7opu9M4EfJYZj8/s320/DSC01867.JPG" alt="" id="BLOGGER_PHOTO_ID_5430738018203267330" border="0" /></a><br />I found myself with a few random ingredients and decided to make something out of them a couple of weeks ago when some friends were coming over to watch the Golden Globes. You won't see any specific amounts here, since I was just winging it. I'm sure all kinds of stuff would be good added to these, but this is a good starting off point for variations...<br /><br />I used almost 2 pkgs of crescent roll sheets -- basically the ones without the perforations. I sprayed muffin pans with Pam, then cut squares of the dough and pushed them into the cups. Some covered the whole cup, some didn't -- it didn't really matter in the end.<br /><br />Ingredients:<br />1 pkg sliced baby bella mushrooms,<br />onion and/or shallot<br />minced garlic<br />fresh herbs: thyme, sage<br />Italian bread crumbs<br />Parmesan cheese (you could easily substitute veggie cheese(s) here!)<br />salt and pepper<br /><br />1. First, I sauteed the onion and garlic in a little olive oil, then added the chopped sage and thyme, salt and pepper.<br /><br />2. Chopped and sauteed almost the whole package of mushrooms -- in the end I could have used more filling, so I should have used the whole thing.<br /><br />3. After they were all soft and sauteed, I added just a little bit of shredded Parmesan cheese, and a sprinkling of bread crumbs to bind everything together.<br /><br />4. I divided the filling into the cups, remembering that the dough would puff up a bit upon cooking. I sprinkled extra cheese on top of about half of them, knowing half of the people eating them don't love a lot of cheese.<br /><br />5. I baked them according to a recipe on the side of the roll canister -- about 10 minutes at 350 degrees or so. I just kept an eye on them until the dough started to brown a little.<br /><br />I realize this is all a little vague, but that's what's good about cooking sometimes -- it doesn't have to be exact. Everyone loved them, so I guess winging it sometimes works!<br /><br />See the happy faces!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFarcGmkfCYz_LUIscytkDccO2y6Dc-cHAyAwDUzipRx8l6gXIuzmbEAdijCQoNsRJHb6cCJ_CEgTZZ30peCcznCzpFXct6IGrI-BJPKFzqIUF7A-JgVK2X6Zxf_aoPsYedBRcBEF5OM/s1600-h/DSC01869.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFarcGmkfCYz_LUIscytkDccO2y6Dc-cHAyAwDUzipRx8l6gXIuzmbEAdijCQoNsRJHb6cCJ_CEgTZZ30peCcznCzpFXct6IGrI-BJPKFzqIUF7A-JgVK2X6Zxf_aoPsYedBRcBEF5OM/s320/DSC01869.JPG" alt="" id="BLOGGER_PHOTO_ID_5430738034786833170" border="0" /></a><br /><br />I think if Scott was alone, he would have rolled around in them. He smacked my hand away when I tried to enjoy one of my own creations.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSN4UEfVp_vKHuBnQLxwwfpPs9iorya6jFD8xZ_vYSXR64E_trIj_MnpG0i_ntStLZ2lqyCegEr3EeHLsGRxjcpAL6ObOJRCvYwQ59VbdTazmzMP6hfdyO37s6ULs-h3fiez7Xi4Z1NXg/s1600-h/DSC01868.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSN4UEfVp_vKHuBnQLxwwfpPs9iorya6jFD8xZ_vYSXR64E_trIj_MnpG0i_ntStLZ2lqyCegEr3EeHLsGRxjcpAL6ObOJRCvYwQ59VbdTazmzMP6hfdyO37s6ULs-h3fiez7Xi4Z1NXg/s320/DSC01868.JPG" alt="" id="BLOGGER_PHOTO_ID_5430738029520938658" border="0" /></a>Kirstenhttp://www.blogger.com/profile/01266451970109107639noreply@blogger.com1tag:blogger.com,1999:blog-7877190496902090102.post-79499333482141804252010-01-18T16:17:00.002-08:002010-01-18T16:44:50.770-08:00Pumpkin Soup!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfbmOzrXRj_EOO9bFmV-CQvS3K2sQTWhUUVhzoXYxTUUHarO20e7k2VbBJmt43CXkjMYCmdSBOxBkagCViLTFrSc58-Tdtpwzgbb-3aCsdJ0PKn1VzOPl16yMN76McBrd4Oiw-EjGY80/s1600-h/DSC01870.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfbmOzrXRj_EOO9bFmV-CQvS3K2sQTWhUUVhzoXYxTUUHarO20e7k2VbBJmt43CXkjMYCmdSBOxBkagCViLTFrSc58-Tdtpwzgbb-3aCsdJ0PKn1VzOPl16yMN76McBrd4Oiw-EjGY80/s320/DSC01870.JPG" alt="" id="BLOGGER_PHOTO_ID_5428241826577171746" border="0" /></a><br />I decided this weekend that I needed to make soup. Maybe because I was fighting a cold yet again, but it's cold, soup is hot -- and there you have it.<br /><br />I stole my sister's soup cookbook and saw MANY that I will definitely try (um... ginger leek soup, anyone?). Then I remembered that I have three cans of pumpkin puree in my pantry from Thanksgiving. Since I first started going to my <a href="http://www.wingstroke.blogspot.com/" target="blank">squeeze's</a> family Thanksgiving in Champaign, Ill., three years ago, I have been the designated pumpkin-pie-maker.<br /><br />Due to work and some unforeseen circumstances, our trip was axed the morning we were supposed to leave, and the pies never got made (by me, anyway). I didn't know if pumpkin soup existed, but certainly there is butternut squash soup, and it's practically the same thing, right?<br /><br />A quick Google search and I was happy with one of the first I found. A good friend just got out of the hospital after a wicked Penicillin reaction during dental surgery (talk about kicking someone while they're down), so I decided to double the batch. Holy hell did it make a lot of soup. Around 20 cups to be exact. That had to be pureed one at a time. That is how said squeeze, me, our two guests, recently-sprung-from-the-hospital-friend (and likely her husband) and yet another sick friend got dinner last night. Buyza Soup Kitchen was born.<br /><br />Without further ado, here is the recipe (a single batch version, which has 7-10 servings). I'll list the recipe as I found it, then tell you what I added to it at the end. My guess is, you could throw about anything in this soup and it would be delicious.<br /><br />Ingredients:<br />6 c. vegetable stock<br />1 1/2 tsp. salt<br />4 c. pumpkin puree<br />chopped fresh parsley<br />1 c. chopped onion<br />1/2 tsp. fresh thyme<br />1 clove minced garlic<br />1/2 c. whipping cream<br />5 whole peppercorns<br /><br />1. Heat stock, salt, pumpkin, onion, thyme, garlic and peppercorns in a pot. (I think next time I will probably saute the onions and garlic in a bit of oil and then add everything else...).<br /><br />2. Bring to a boil, then reduce heat to low and simmer for 30 minutes uncovered.<br /><br />3. Puree the soup (I went with a blender) in small batches - 1 cup at a time (toward then end of my 4,000 cups, I was doing 2 or 3 at a time, but I do think some chunks got through). Some of the people who reviewed the recipe online said they did it right in the pot with a hand mixer too.<br /><br />4. Return to pan and bring to a boil again.Reduce heat to low and simmer 30 minutes uncovered.<br /><br />5. Stir in heavy cream. After I made the soup, I realized coconut milk would probably be DELICIOUS in this - and make it vegan. I think I'll try it next time just to see.<br /><br />6. Pour into soup bowls and garnish with fresh parsley.<br /><br />NOW for the additions, I made....<br /><br />I put in extra salt and pepper -- my guess is, if you don't have the peppercorns, obviously you can just use ground pepper.<br /><br />I also added touches of garlic powder, cinnamon and ginger powder. I think next time I might add some curry too and see how that goes!<br /><br />The thyme I bought also came with sage, so I put a bunch of that in, not to mention far more thyme than the recipe asked for.<br /><br />I served it with some French bread -- a good crusty baguette would actually be great with this though.<br /><br />I just ate it for dinner AGAIN and, after a day to hang out, it's definitely a little spicier than it was last night, but still really good.<br /><br />For some reason, the idea of making the effort to puree a soup always turned me off from doing it. I am no longer afraid (even 20 cups later). I'm so glad my laziness didn't stop me from discovering this soup!Kirstenhttp://www.blogger.com/profile/01266451970109107639noreply@blogger.com2tag:blogger.com,1999:blog-7877190496902090102.post-86320164567071967642010-01-15T09:00:00.000-08:002010-01-15T09:00:00.272-08:00Martha goes veg!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-FcSSshKkji9AFTQskxTDp9HxKk38AKtQcGQmLuvOfNV6Ort0SYPaRkQe1ChnjqWkkmvrqiaRZxdxTMH5IMw5Jw3jZDMzXUaD2fcT9lfwx9GUOxlzceTeh5GeAAXONAMZeU8yqBnlJ2E/s1600-h/martha.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 256px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-FcSSshKkji9AFTQskxTDp9HxKk38AKtQcGQmLuvOfNV6Ort0SYPaRkQe1ChnjqWkkmvrqiaRZxdxTMH5IMw5Jw3jZDMzXUaD2fcT9lfwx9GUOxlzceTeh5GeAAXONAMZeU8yqBnlJ2E/s320/martha.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5426784498684066690" /></a><br /><br />Martha Stewart made a list of her 50 best vegetarian recipes. Definitely some repeats from the last time she sent out a list like this, but worth the repeats all the same I say. <br /><br />You can check it out <a href="http://www.marthastewart.com/photogallery/quick-meatless-recipes?xsc=eml_msl_2010_01_14#slide_1" target="blank">HERE</a>.Kirstenhttp://www.blogger.com/profile/01266451970109107639noreply@blogger.com0tag:blogger.com,1999:blog-7877190496902090102.post-74963551859850753252010-01-14T06:41:00.000-08:002010-01-14T06:41:41.073-08:00WOOL AND WATER: Mmmmm Lentils.....Here is a delicious looking lentil dish, posted by another fellow Michigan crafter. Check it out!<br /><br /><a href="http://woolandwaterblog.blogspot.com/2010/01/mmmmm-lentils.html">WOOL AND WATER: Mmmmm Lentils.....</a>Kirstenhttp://www.blogger.com/profile/01266451970109107639noreply@blogger.com0tag:blogger.com,1999:blog-7877190496902090102.post-27037192181599897372010-01-06T12:21:00.000-08:002010-01-06T12:55:00.129-08:00Best kale dish and super easy too!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXnOYcPyKOEE7TO1LHv04gz5KBpH8megsUXsQn-nYWYS7RetuRLtLxDFl7rIxiYr6ap1ELUkcjlcS_YROP88CAAoqvMN-n_I5bPPPNu5v-X5kcM1bWlhT_hrbn8d44iVu9K8JwjU8Nh3g/s1600-h/DUCF+2009.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXnOYcPyKOEE7TO1LHv04gz5KBpH8megsUXsQn-nYWYS7RetuRLtLxDFl7rIxiYr6ap1ELUkcjlcS_YROP88CAAoqvMN-n_I5bPPPNu5v-X5kcM1bWlhT_hrbn8d44iVu9K8JwjU8Nh3g/s320/DUCF+2009.jpg" alt="" id="BLOGGER_PHOTO_ID_5423725416215435186" border="0" /></a><br /><span style="font-style: italic;">This recipe comes from my <a href="http://www.lafemmemonkita.etsy.com/" target="blank">crafting</a> partner in crime <a href="http://www.jenniferjoycreative.com/" target="blank">Jay</a> (pictured* with me at our 2009 <a href="http://www.detroiturbancraftfair.com/" target="blank">Detroit Urban Craft Fair</a> booth). I was kind of a kale freak this summer, but never really found the perfect recipe. This one sounded sooooo good when Jay told me about it, I asked her to pass it on. Here it is!<br /><br /><br /></span>Ingredients:<br />Kale (I like the dark purple kind best, with the stems removed and chopped coarsely)<br />sliced almonds<br />dried tart cherries<br />shallot<br />red wine vinegar or lemon juice<br />salt and pepper<br />olive oil<br /><br />• Saute shallot, almonds and cherries in a little olive oil until shallots are soft.<br />• Add kale and toss around until wilted. sprinkle with salt and pepper and a little lemon juice or vinegar. <br />• Serve over a bed of couscous (for extra flavor, use broth instead of water when cooking the couscous)<br /><br /><br />* Photo by <a href="http://www.photographybytafari.bygbaby.com/" target="blank">Tafari</a>Kirstenhttp://www.blogger.com/profile/01266451970109107639noreply@blogger.com1tag:blogger.com,1999:blog-7877190496902090102.post-79018012193438979752009-12-29T14:01:00.000-08:002009-12-29T14:30:58.056-08:00The return of the blog: Italian Eggplant RagoutFour months without an entry? Does that even constitute a blog? Among my New Year's Resolutions (there will be some this year, for a change), is to get back to blogging. I've done a poor job of late, especially with my half-hearted attempts at a daily "Michigan Etsy Shop of the Day" over on <a href="http://www.monkitaknits.blogspot.com/" target="blank">Monkita Knits</a>.<br /><br />Not without good reason, I suppose. I've been nannying and knitting myself ragged. I see the light at the end of the Christmas-rush-order tunnel and I'm going to start with a few blogs in the next week or so (hopefully). For months I've been taking pictures of the delicious things I've been cooking (though few and far between), so now it's time to go back through iPhoto and catch up.<br /><br />Up first is something I made last week, actually: Italian Eggplant Ragout, a vegan dish from the May 2008 <a href="http://www.vegetariantimes.com/" target="blank">Vegetarian Times</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9pPeBO48HqTBnEiDpoIAY2EPqVeCxK_dUoe6ZxbWOTV7pUXBBkhpJzoaFGgA3iASALj2pTbQPiwlX9DRyzVgfWV2aCgqv0jfGfIPBTOX8xZ1a_x1-XHElHA3VFra7ojF5j8_4x0Gk7q4/s1600-h/DSC01542_2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9pPeBO48HqTBnEiDpoIAY2EPqVeCxK_dUoe6ZxbWOTV7pUXBBkhpJzoaFGgA3iASALj2pTbQPiwlX9DRyzVgfWV2aCgqv0jfGfIPBTOX8xZ1a_x1-XHElHA3VFra7ojF5j8_4x0Gk7q4/s320/DSC01542_2.JPG" alt="" id="BLOGGER_PHOTO_ID_5420787913075451490" border="0" /></a><br /><br />Eggplant can be a good hearty meat substitute and it's full of antioxidants. It's very good for people looking to lower their cholesterol too.<br /><br />Serves 6<br /><br />2 medium eggplants (I used one large and it was quite a bit)<br />2 Tbsp. salt<br />2 Tbsp. olive oil<br />1 large onion, chopped (about 2 c.)<br />2 cloves garlic minced (about 2 tsp)<br />1 15 oz. can diced tomatoes, drained<br />1 15 oz. can chickpeas, rinsed and drained<br />2 Tbsp. capers<br />1 tsp. sugar<br />1/4 c. chopped fresh parsley<br /><br />1. Half and seed eggplants. Cut into 3/4-inch chunks and toss with salt in a bowl. Let sit for 30 minutes, then drain, rinse and pat dry. This draws out the bitter juices of some eggplants and helps it hold its shape and not get mushy while cooking.<br /><br />2. Heat olive oil in a large saucepan over medium heat. Add onion and saute about 5 minutes, until softened. Add garlic and cook 1 minute more, until fragrant.<br /><br />3. Stir in tomatoes, chickpeas and eggplant. Reduce heat to medium-low and cook 15 minutes or until eggplant is tender but not mushy. I stirred mine often to make sure everything cooked as evenly as possible.<br /><br />4. Stir in capers and sugar, and cook about 2 minutes more. Fold in parsley and season with black pepper.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD8kFIx0g3qK_XqL32bJUkxrgHzFoMDFRydXnRNHuxAeeOAZ9aEt4L-tkZrxq4nR2otrFOuZPY9U7sqHeVLR-fduNjFsyH6aeIzitBLwqn2ycD3Gd8SPZThFlhv817UOSYgYHBM_AUFMI/s1600-h/DSC01546.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD8kFIx0g3qK_XqL32bJUkxrgHzFoMDFRydXnRNHuxAeeOAZ9aEt4L-tkZrxq4nR2otrFOuZPY9U7sqHeVLR-fduNjFsyH6aeIzitBLwqn2ycD3Gd8SPZThFlhv817UOSYgYHBM_AUFMI/s320/DSC01546.JPG" alt="" id="BLOGGER_PHOTO_ID_5420787928066320770" border="0" /></a><br /><br />Enjoy!<br /><br />On the side that night, I made some crispy rosemary potatoes, so I figured I'd take a picture of those too!<br /><br />Cut up any combination of potatoes you like -- I used a few sweet potatoes and a couple of large redskin potatoes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoyBS2R9VeoM5MyuocW2uAGSC4m8Q-Mbww-aOMIKWg2HzO7NcSCHMYJJk0jRGuUi7vRdvbW1p5x7Xaec2p0hV2oBABt5TxhzE_SxCQs448MA2sebqrmiRZNqjYbDT7TVVAV3peTqW-2yI/s1600-h/DSC01541.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoyBS2R9VeoM5MyuocW2uAGSC4m8Q-Mbww-aOMIKWg2HzO7NcSCHMYJJk0jRGuUi7vRdvbW1p5x7Xaec2p0hV2oBABt5TxhzE_SxCQs448MA2sebqrmiRZNqjYbDT7TVVAV3peTqW-2yI/s320/DSC01541.JPG" alt="" id="BLOGGER_PHOTO_ID_5420787938226815234" border="0" /></a><br /><br /><br />Preheat oven to 425<br /><br />1. Peel potatoes (I left the skin on my reds) and cut into about 1-inch chunks.<br /><br />2. Put in pot and fill with water until potatoes are just covered. Bring to a boil and let boil for about 5 minutes.<br /><br />3. Drain and return to pan. Toss in 2-3 Tbsp. of butter and a drizzle (about 1 Tbsp.) of olive oil and coat potatoes.<br /><br />4. Chop fresh rosemary (how much is up to you -- I used quite a bit and it still didn't seem like very much!), add to potatoes, along with salt and pepper to taste.<br /><br />5. Spray a couple of cookie sheets/cake pans with PAM if you have it, then spread potatoes in a single layer. Bake for about 20 minutes, tossing at least once, until your desired crispiness is reached.<br /><br />They are flavorful and delicious!Kirstenhttp://www.blogger.com/profile/01266451970109107639noreply@blogger.com0tag:blogger.com,1999:blog-7877190496902090102.post-10469158016161822022009-08-20T13:08:00.000-07:002009-08-20T13:42:18.164-07:00Cass Cafe: Go now!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.casscafe.com/pics/cafe_inside.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 413px; height: 272px;" src="http://www.casscafe.com/pics/cafe_inside.jpg" border="0" alt="" /></a><br />I'm always looking for new restaurants and last Saturday, D continued the "making Kirsten's dreams come true" birthday tour by taking me to <a href="http://www.casscafe.com/" target="blank">Cass Cafe</a> for the first time, before we hit up Awesome Fest at the Magic Stick.<br /><br />My stomach was feeling a little off so I didn't want much to eat, but what I had was GOOD.<br /><br />D and I split the hummus plate appetizer, which came with some tapenade that I think involved sun-dried tomatoes, olives and some other stuff. D stayed away from it, but I loved it.<br /><br />I DID feel well enough to enjoy their $3 margarita special. It was great! So often margaritas are too much mix and you can't taste any tequila. It was reminiscent of the margaritas at <a href="http://www.elaztecoonline.com/" target="blank">El Azteco</a> in Lansing, which is a HUGE compliment.<br /><br />D got the lentil burger with honey mustard and loved it. I used some of his fries to test out the honey mustard, which led to a conversation about why restaurant honey mustard is SO much better than you ever could buy at the store. <br /><br />I even dipped my vegetarian egg rolls in it, even though they didn't need anything -- it was just that good. The egg rolls were super good. Shouldn't have gotten something fried, since my stomach already was upset, but they were really good.<br /><br />Even though it's not a veg-only restaurant, it was great to eat somewhere that had more vegetarian and vegan items than meat items on the menu! Everything sounded so good -- I can't wait to go back and try the following from the menu:<br /><br />• Roasted Curry Lentil Soup<br />• Vegetarian Mediterranean Pasta Salad<br />• "Love Basket" -- fries and onion rings!<br />• Black bean and cheese quesadilla<br />• Open-Faced Artichoke-Pesto Melt<br />• Campus Vegetarian Wrap<br />• The lentil burger -- it looked so good<br />• Sun-Dried Tomato Pesto Cheese Tortellini<br />• Vegetarian Lasagna (Although I make a mean one myself, I have to say)<br />• DESSERTS!<br /><br />There are all kinds of good beers available in pitchers even, and a full bar. Great place to take meat-eaters, too, as there's a variety of fresh seafood items, salads with steak, seafood or chicken, burgers -- you name it!<br /><br />To top it all off there's great art on the walls, a cool NY-loft-like industrial feel, and the waitstaff couldn't have been nicer. <br /><br />I can't wait to go back!Kirstenhttp://www.blogger.com/profile/01266451970109107639noreply@blogger.com0tag:blogger.com,1999:blog-7877190496902090102.post-19429626328450140712009-08-04T05:38:00.001-07:002009-08-04T05:44:00.217-07:00Vegan pancakesI just made the most amazing vegan pancakes for my nephews, one of whom was just found to have an egg white allergy.<br /><br />Feel free to use regular milk if you're not vegan -- just as yummy!<br /><br />These took about 3 minutes to make too -- great if you're in a hurry and just want something simple.<br /><br />Mix together (I find a whisk works great):<br /><br />1 c. flour<br />1 Tbsp. sugar<br />2 tsp. baking powder<br />1/8 (or a good pinch) of salt<br />2 Tbsp. vegetable oil<br />1 c. milk (soy/regular/rice, etc.)<br /><br />Mix up and cook on a griddle heated at medium for a couple of minutes a side. Enjoy!Kirstenhttp://www.blogger.com/profile/01266451970109107639noreply@blogger.com0tag:blogger.com,1999:blog-7877190496902090102.post-61281600859610970282009-07-10T09:56:00.000-07:002009-07-10T10:11:28.516-07:00Cheesy Garlicky Biscuits (a la Red Lobster)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.gjsentinel.com/blogs/content/shared-gen/blogs/communities/food/media/garchsbiscuits.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 171px;" src="http://www.gjsentinel.com/blogs/content/shared-gen/blogs/communities/food/media/garchsbiscuits.jpg" border="0" alt="" /></a><br /><br />These are the easiest, most delicious biscuits ever! I haven't been to Red Lobster in over a decade, but who can forget these biscuits. Now I never have to go back. :)<br /><br /><br /><br /><br />Ingredients:<br /><br />1/2 c. shredded cheese*<br />2 c. Bisquick<br />2/3 c. milk*<br />1/2 c (or less) melted butter<br />1/4 tsp. garlic salt<br /><br />Preheat oven to 450.<br /><br />Mix, by hand, the Bisquick, milk and cheese (I used a little extra cheese. Couldn't help it).<br /><br />Drop spoonfuls of the sticky batter onto a cookie sheet (I sprayed with Pam, but I think it was unnecessary). For me, it made about 10 good-sized biscuits. Bake for 8-10 minutes.<br /><br />While they are baking, melt butter and mix in the garlic salt (I, of course, added extra garlic powder and would probably try fresh garlic next time -- this was an impulse bake, so I was unprepared!)<br /><br />As soon as you take them out of the oven, brush biscuits with melted garlic butter. I put it on pretty generously and still had some leftover, so I'll probably melt less butter next time.<br /><br />They melt in your mouth and I'm pretty sure they go right to your hips, but who cares. Enjoy!<br /><br />* I'm going to go ahead and guess that these would work out just as well with soy cheese and soy or rice milk. Worth a shot!Kirstenhttp://www.blogger.com/profile/01266451970109107639noreply@blogger.com2tag:blogger.com,1999:blog-7877190496902090102.post-58503303494672596952009-07-06T16:28:00.001-07:002009-07-06T16:30:05.224-07:00Eat Your Greens<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNCAXDdzzzgH8qWnT_HeG1HqI1mbWtwbui2MQpg7B0NHj_K_6WcT5m5Ssz-uMYhiiQVht44E9mNTMvRIoxAs-Q7AGhIbI-eYV_0NQVrzAc9mkW4lE28LfIgec5MA1Zc_yQi1zv9UAL0M/s1600-h/Nolis.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNCAXDdzzzgH8qWnT_HeG1HqI1mbWtwbui2MQpg7B0NHj_K_6WcT5m5Ssz-uMYhiiQVht44E9mNTMvRIoxAs-Q7AGhIbI-eYV_0NQVrzAc9mkW4lE28LfIgec5MA1Zc_yQi1zv9UAL0M/s400/Nolis.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5355493469859365698" /></a><br />Here's a picture of my new little man, Nolis, the handsome son of L & C, just begging me to come back to Chicago to meet him.<br /><br />He's sporting the onesie I sent him as a "welcome to the world" gift. Just thought I would share!Kirstenhttp://www.blogger.com/profile/01266451970109107639noreply@blogger.com0tag:blogger.com,1999:blog-7877190496902090102.post-9235180345846326322009-07-05T18:09:00.000-07:002009-07-05T20:16:27.935-07:00Sweet and Sour Tofu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCKn4_9JU2fZviSd7YVaTYd4gHAIxBcwtoem-b50y-KGzCUTAlRlvdCmYgSCFA-4hasXvlSSSoF31xsUucB3_QAneQjUbygd_3-S8s5a-VC1Z5rRPm5uK97NyxRkCC7uyh-jDlX0GrHRo/s1600-h/100_9754.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 297px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCKn4_9JU2fZviSd7YVaTYd4gHAIxBcwtoem-b50y-KGzCUTAlRlvdCmYgSCFA-4hasXvlSSSoF31xsUucB3_QAneQjUbygd_3-S8s5a-VC1Z5rRPm5uK97NyxRkCC7uyh-jDlX0GrHRo/s400/100_9754.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5355157180007425330" /></a><br /><br />For three years I've heard from D, "I don't like Chinese food."<br /><br />In fact, the only thing I've ever made that D didn't even try (when I attempted and failed my friend's <a href="http://ieatveg.blogspot.com/2008/10/christas-mango-chutney.html" target="blank">chutney</a>) was because it smelled like Chinese food.<br /><br />ANYWAY, I'm a nanny, which also includes cooking for the family. A family favorite of theirs is mother-in-law's sweet and sour pork/chicken. I've made it several times, eventually perfecting it for the family after about five tries. Each time dying to snatch a taste because it smells so, so good. <br /><br />SO, casually the other day, I said, "How does sweet and sour tofu sound for tonight," and got no argument. ("Maybe he doesn't realize it's Chinese food," I thought.)<br /><br />I slightly changed the recipe, since there was no need to boil the tofu like you do the meat, but I still needed the leftover clove-infused water. For some reason, taking the meat out of the equation, made the recipe that much easier to prepare. <br /><br />I managed to whip it up in about a half hour, got it on the table with chopsticks and even fortune cookies. Then came the moment of truth...<br /><br />"This is delicious. Every time you make something it's my new favorite thing." <br /><br />Score! <br /><br />Here's the recipe:<br /><br />Ingredients:<br />6-8 whole cloves<br />2 c. water<br />5 T. cornstarch (separated)<br />1 stick butter/margarine/similar<br />Olive oil<br />1/2 c. sugar<br />1/4 c. low sodium soy sauce + 2 T.<br />1/4 c. red wine vinegar<br />1/4 tsp. ginger<br />2 peppers (green, red, orange, yellow)<br />1 medium onion<br />1 pkg. tofu<br />1 small can pineapple chunks<br /><br />1. Boil the water with the cloves. Just boil for a couple of minutes to infuse the water with the cloves.* <br /><br />2. Drain pineapple juice into some type of measuring cup (hopefully a 2 c. one). Fill up to 1 1/2 c. line with the clove water. (Remove cloves!)<br /><br />3. Drain tofu and cut into cubes. Whisk together 2 T. each of cornstarch and soy sauce, then toss with tofu. <br /><br />4. Fry in some of the butter and oil (it's not a science here -- whatever works, add more if you need more so your tofu gets all nice and crispy and doesn't stick to the pan).<br /><br />5. Meanwhile, in a large skillet cook chunked up peppers, onions and the pineapple in a bit of the butter and/or oil.<br /><br />6. Once all that's cooking and on its way (remember to keep tossing the tofu so it gets crispy all over!) it's time to make the sauce!<br /> <br /> In small saucepan: <br /><br /> • Melt 1/4 c. butter<br /> • Whisk in 3 T cornstarch<br /> <br /> Add <br /> <br /> • 1/2 c. sugar<br /> • 1/4 c. red wine vinegar<br /> • 1/4 c. soy sauce<br /> • 1/4 tsp. ginger<br /> • the 1 1/2 c. liquid (clove water/pineapple juice)<br /><br /> Stir constantly until thick. <br /><br />7. Add the crispy tofu to the peppers, onion and pineapple.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCB4uJiwitWLk0VMK1kTxpEYsFk6S1Ns3ygW4ZrsLMh8aw0EnH_P1Fb0i9zXD18Qpwzj1vK9WYG-3AMvsMUbYx1iPk5rQkxkPQRfuq0LStnwe6onYq9gdZD16xwDPA0ZE0VVMOb237-4/s1600-h/100_9750.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 297px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCB4uJiwitWLk0VMK1kTxpEYsFk6S1Ns3ygW4ZrsLMh8aw0EnH_P1Fb0i9zXD18Qpwzj1vK9WYG-3AMvsMUbYx1iPk5rQkxkPQRfuq0LStnwe6onYq9gdZD16xwDPA0ZE0VVMOb237-4/s400/100_9750.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5355156621502844370" /></a><br /><br />8. Pour sauce into the pan and mix it all up.<br /><br />9. Serve over brown rice (or your preferred rice).<br /><br />10. Enjoy!<br /><br /><br />* If you're cooking with meat, boil cubes of chosen meat in the clove water, remove cloves, drain (and reserve per recipe) and let meat cool before tossing in soy-cornstarch mixture and frying. Set aside, cook veggies in same pan, add tofu back to pan to heat through before adding sauce.Kirstenhttp://www.blogger.com/profile/01266451970109107639noreply@blogger.com0tag:blogger.com,1999:blog-7877190496902090102.post-5716789255692140702009-07-01T10:02:00.000-07:002009-07-01T10:14:05.367-07:00New favorite dressing!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.marthastewart.com/images/content/pub/everyday_food/2006Q3/edf_jul06_week_vinaigrette_l.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 225px; height: 281px;" src="http://images.marthastewart.com/images/content/pub/everyday_food/2006Q3/edf_jul06_week_vinaigrette_l.jpg" border="0" alt="" /></a><br />Here is a new dressing I've fallen in love with! It's supposed to be good on cooked veggies (warm or cooled) and I've had 3 salads in the last 24 hours with it.<br /><br />Below are the amounts for a single serving (or for 1-2 lbs. cooked veggies) and if you want some to keep in the refrigerator for multiple uses (those amounts in parentheses). <br /><br />I'll have to test out some variations, but I would guess this would be really good with some lemon in it, garlic (maybe even whole cloves for flavor), or even a little honey. Seems like it would be a really good mayo alternative for some potato salad and would probably be really good with some fresh herbs.<br /><br />Enjoy!<br /><br />2 T. (1/2 c.) olive oil<br /><br />1T (1/4 c.) white wine vinegar<br /><br />1 tsp. (4 tsp.) Dijon mustard<br /><br />dash or two each (1/2 tsp. each) salt and pepperKirstenhttp://www.blogger.com/profile/01266451970109107639noreply@blogger.com1tag:blogger.com,1999:blog-7877190496902090102.post-34242263621853539182009-06-30T10:16:00.000-07:002009-06-30T10:24:15.829-07:00Patel's Indian CuisineAlways on the lookout for something good to eat in a pinch, the other day I picked up a couple of packages <a href="http://www.patelscuisine.com" target="blank">Patel's Cuisine</a> meals.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.patelscuisine.com/images/n_pack1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 98px; height: 142px;" src="http://www.patelscuisine.com/images/n_pack1.jpg" border="0" alt="" /></a>First up today was Aloo Mutter -- a spicy bowl of potato and green peas in a red curry sauce. Two minutes in the microwave and it was ready to go -- hot and spicy, spicy. Slightly TOO spicy, for my taste, but still with great flavor. I just wish I had some jasmine rice to pour it over. <br /><br /><br />Besides the obvious drawback of the pile of sodium that always accompanies these types of meals, this is one of the best like it that I've had. All natural, no preservatives, only a handful of ingredients and, of course, vegetarian.Kirstenhttp://www.blogger.com/profile/01266451970109107639noreply@blogger.com3tag:blogger.com,1999:blog-7877190496902090102.post-88148665832226749942009-06-14T09:59:00.000-07:002009-06-14T17:53:56.510-07:00Crispy Gnocchi with Brussels Sprouts and Mushrooms<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn8iOpt9axAlVamwZkzhKQllnAit6xgFSHBMpfN-7cmYCDR2OnQcRdvF5McpnafmJtAkGB5p2ihwrLdor1ZZJOvs6MZvJGVAAGC6st_P0TdxEL-_vkgUXHCy_msetYZBJ4iZ4ktICdFfY/s1600-h/100_9489.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 297px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn8iOpt9axAlVamwZkzhKQllnAit6xgFSHBMpfN-7cmYCDR2OnQcRdvF5McpnafmJtAkGB5p2ihwrLdor1ZZJOvs6MZvJGVAAGC6st_P0TdxEL-_vkgUXHCy_msetYZBJ4iZ4ktICdFfY/s400/100_9489.JPG" alt="" id="BLOGGER_PHOTO_ID_5347232559816527986" border="0" /></a><br />New recipe time! It's been a long time, I know. I've got a backlog of things I've made in the last few months. The pictures are taken, the food is eaten. I just have to find the time to share them!<br /><br />But I'll start with last night's victory. I was setting out to the grocery store to buy things to make dinner for some friends I decided could use a good, home-cooked meal. Then I realized, 'Hey, <span style="font-style: italic;">we </span>could use a good home-cooked meal."<br /><br />I was in a hurry though, and when I get in these moods, I like to try something new. With my keys and purse already in hand, I grabbed a few back issues from my pile of <span style="font-style: italic;">Vegetarian Times </span>stacked next to my cookbooks and started flipping through. I wasn't sure what I was looking for -- few ingredients, easy and fast -- since it would be late by the time I got back from dropping off the meal to Chris and Jess and my chief taste-tester, Dan, would be famished.<br /><br />Although it was the picture of the Artichoke and Green Olive Souffle that caught my attention on page 32 of the February 2009 issue, I scanned down the page to find a recipe for Crispy Gnocchi with Brussels Sprouts and Mushrooms. I had no clue whether Dan liked Brussels sprouts or gnocchi, but I decided I didn't care and I would go for it anyway.<br /><br />Turns out, he didn't know whether he liked either. And he didn't know what he was about to eat. But the first bite brought out the best reaction I've ever gotten from any food I've ever made. Ever.<br /><br />"OH. MY. GOD. Oh, my god! This is the best thing I've ever eaten!"<br /><br />SO, here it is:<br /><br />Ingredients:<br />2 Tbsp. butter (real or vegan, etc.)<br />1 16-oz. pkg frozen gnocchi (I used some that wasn't frozen, and wasn't traditional -- I bought Gia Russa whole wheat gnocchi with sweet potato. Vegan. Delicious. I popped it in the freezer for a couple of hours before I cooked it.)<br />2 tsp. olive oil, divided<br />1 lb. cremini mushrooms, quartered -- about 4 cups (Holiday Market didn't have creminis, so I went with baby bellas. They were great, but I think I'll try shitakes next time for the hell of it.)<br />8 oz. Brussels sprouts (I ended up using about 10 fresh sprouts, sliced the long way)<br />1 clove garlic, minced<br />1/4 c. shaved Parmesan cheese for garnish, optional (I used regular grated because it's what I had)<br /><br />1. Heat butter in nonstick skillet over medium-high heat. Add gnocchi and cook 4 to 5 minutes, turning often, until both sides are browned. Transfer to a large bowl.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4irCBi5KLoibHzq4nSjlK86tRN4dUYcyLpWg7CXNgZk2mGnpkTK_21seA8g8T1uMBJArpeZR0w4vnSobB7q-l01g183q8Sza0Wh6c-8WaQfyUJ7kDqlrytZ0_-VKOfHpRfqQSnEa9Gh4/s1600-h/100_9486.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 297px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4irCBi5KLoibHzq4nSjlK86tRN4dUYcyLpWg7CXNgZk2mGnpkTK_21seA8g8T1uMBJArpeZR0w4vnSobB7q-l01g183q8Sza0Wh6c-8WaQfyUJ7kDqlrytZ0_-VKOfHpRfqQSnEa9Gh4/s400/100_9486.JPG" alt="" id="BLOGGER_PHOTO_ID_5347234463974889042" border="0" /></a><br /><br />2. Pour 1 tsp. oil into pan and add mushrooms. Cook 7 minutes or until mushrooms have cooked down and all liquid is cooked off. Season with salt and pepper, if desired, and transfer to bowl with gnocchi.<br /><br />3. Pour remaining oil into pan and add Brussels sprouts. Saute 5 to 7 minutes, until crisp-tender. Add garlic and cook 1 more minute. Return mushrooms and gnocchi to pan and saute a couple of more minutes to heat through.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPuK8KcGzg_RqRFE2NxusEBF5rBXrCsFfjv5bIJ2XGhIyJPhUQjUoWqbtXbR87QCRifxmxgnXvuPYnrV7gG8QVVSWCinlUXKgV-Da_VT-7nSK6BvnYI9lgog9Ufojv7jvnqCNE5sCZtic/s1600-h/100_9487.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 297px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPuK8KcGzg_RqRFE2NxusEBF5rBXrCsFfjv5bIJ2XGhIyJPhUQjUoWqbtXbR87QCRifxmxgnXvuPYnrV7gG8QVVSWCinlUXKgV-Da_VT-7nSK6BvnYI9lgog9Ufojv7jvnqCNE5sCZtic/s400/100_9487.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5347350100428614882" /></a><br /><br />4. Transfer to plates or a platter and garnish with cheese. Enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU6Tnch-DhBtdOcf790vngXgDX21e2qP1t7JvglpedqxiIATXQRU2Xa2ylM0N17QNDoWrgLQ1uzqWSK4sGAywsUc64AN0uak_39HYGQJoOxYzinl9SrRHUBAsDOEsrpTDl8p5IPk4LIik/s1600-h/100_9488.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 297px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU6Tnch-DhBtdOcf790vngXgDX21e2qP1t7JvglpedqxiIATXQRU2Xa2ylM0N17QNDoWrgLQ1uzqWSK4sGAywsUc64AN0uak_39HYGQJoOxYzinl9SrRHUBAsDOEsrpTDl8p5IPk4LIik/s400/100_9488.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5347350449543641058" /></a>Kirstenhttp://www.blogger.com/profile/01266451970109107639noreply@blogger.com0tag:blogger.com,1999:blog-7877190496902090102.post-23271227198771031942009-05-28T07:09:00.000-07:002009-05-28T07:16:42.539-07:00Sugar Kisses is back!Sugar Kisses Bakery, which offers all kinds of delicious vegan treats (and much, much more) is back in business after <a href="http://ieatveg.blogspot.com/2008/11/help-sugar-kisses.html" target="blank">relocating</a> to Berkley. <br /><br />Get all the gooey details on their <a href="http://www.sugarkissesbakery" target="blank">Web site</a>, and be sure to stop by soon!<br /><br />Below are some of the delicious offerings at Sugar Kisses!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhovd4t3W0R4fbi_9fdvS0I8dNHJFG1OjN36P94fweCeS8ArLtvSyKksh8eUU98RnJ8noCNFy5u9fWdOUAtC0v9_LbLsMIFjns9QXO32Y9a1Sw5YmNKZr2fj53X3RA15_ggUhHnzWF4m3s/s1600-h/tart1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhovd4t3W0R4fbi_9fdvS0I8dNHJFG1OjN36P94fweCeS8ArLtvSyKksh8eUU98RnJ8noCNFy5u9fWdOUAtC0v9_LbLsMIFjns9QXO32Y9a1Sw5YmNKZr2fj53X3RA15_ggUhHnzWF4m3s/s400/tart1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5340878426040041730" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowTgJFecF19YA7G112Ay7B8kyEX5hhB4kLcSUlaEYGwIspFuyF0p2XxWcm_yk_hoplmWGrgN0VNv2oQmoteyeDQjx_ieGDtMyqES93_OjaeFxSPGVueknSJ86NeCCaN9y2EYop4SsNCw/s1600-h/tart3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 276px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowTgJFecF19YA7G112Ay7B8kyEX5hhB4kLcSUlaEYGwIspFuyF0p2XxWcm_yk_hoplmWGrgN0VNv2oQmoteyeDQjx_ieGDtMyqES93_OjaeFxSPGVueknSJ86NeCCaN9y2EYop4SsNCw/s400/tart3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5340878421175644498" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxdoVLwNj3WW-j9W-lP0HDCQGjpeutkgQgyMQo58DWkX5mjY9KUlFi-c2Zf3JNAg5ELM0tg-JBscLu1Ao60IQ1XW7ggTezumdrjeKFWdhN79DjBvB300PoFYA6WYp5ScMm3uRQfpsKtjg/s1600-h/tart2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxdoVLwNj3WW-j9W-lP0HDCQGjpeutkgQgyMQo58DWkX5mjY9KUlFi-c2Zf3JNAg5ELM0tg-JBscLu1Ao60IQ1XW7ggTezumdrjeKFWdhN79DjBvB300PoFYA6WYp5ScMm3uRQfpsKtjg/s400/tart2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5340878422994923378" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMiVoaW4XE4fR7mS5dCHfG5U0AjWJA2KlzLwm3QS4ub6V3KGg3jdLPnfaEQUrWY4JY5znocPO5Enl0zjL3j5yA5PLLgMjUo7XFo0jkQvt3kyGcej4PntDgPi28ZOfQoouDdAq6G8iKEQk/s1600-h/tart4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMiVoaW4XE4fR7mS5dCHfG5U0AjWJA2KlzLwm3QS4ub6V3KGg3jdLPnfaEQUrWY4JY5znocPO5Enl0zjL3j5yA5PLLgMjUo7XFo0jkQvt3kyGcej4PntDgPi28ZOfQoouDdAq6G8iKEQk/s400/tart4.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5340878418333712082" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirM9r3VqJxStyl4ryAW-Nlht_Kj_1-Pb66zAFRZSnnDQRFydd-AdKA9HoTE-c1JgRxv0y_mufBi2AX1edc-XH2MRuIVACtCmSlG4agsNW1o0u10iSCLNruYm2Pq6KqclZb6DszTKfSUgA/s1600-h/tart5.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirM9r3VqJxStyl4ryAW-Nlht_Kj_1-Pb66zAFRZSnnDQRFydd-AdKA9HoTE-c1JgRxv0y_mufBi2AX1edc-XH2MRuIVACtCmSlG4agsNW1o0u10iSCLNruYm2Pq6KqclZb6DszTKfSUgA/s400/tart5.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5340878414624315650" /></a>Kirstenhttp://www.blogger.com/profile/01266451970109107639noreply@blogger.com0tag:blogger.com,1999:blog-7877190496902090102.post-75337814023950693142009-05-14T08:43:00.000-07:002009-05-14T08:58:13.433-07:00Best Vegetarian: Inn Season Cafe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHzulYd2GrV2QkqkP6zeu6uhi_as7n9k_97KeFR2Eq0tBXDeMGbjXMHbu7XVo2CJhpA6WXllg5Fqyp8jL1pIqTEEew5c_93kG1R6QLL4pF3o8PAFARL2ryt1RIwvGtCrkfSuijxrjXgWU/s1600-h/innseason.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHzulYd2GrV2QkqkP6zeu6uhi_as7n9k_97KeFR2Eq0tBXDeMGbjXMHbu7XVo2CJhpA6WXllg5Fqyp8jL1pIqTEEew5c_93kG1R6QLL4pF3o8PAFARL2ryt1RIwvGtCrkfSuijxrjXgWU/s320/innseason.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5335709178162816610" /></a><br /><a href="http://realdetroitweekly.com/content/" target="blank">Real Detroit Weekly</a> has just come out with its <a href="http://www.realdetroitweekly.com/content/article_5301.shtml" target="blank">"Best of Detroit"</a> list and one of my favorite area restaurants made the cut!<br /><br />Here's what they had to say about <a href="http://www.theinnseasoncafe.com/" target="blank">Inn Season Cafe</a>:<br /><br /><span style="font-weight: bold;"><br />Best Vegetarian Restaurant: Inn Season</span><br />Even if you enjoy a good old steak now and again, the Inn Season vegetarian restaurant will make you forget that your meal is lacking in the animal department. All of their food is made from organic, locally grown ingredients and the menu options vary depending on what’s in season, so you know your guaranteed freshness. From salads to pizza to pasta, you’ll find something to satisfy your hunger whether you’re a herbivore, carnivore or anything in between. <br /><br /><br /><br />I agree with all of the above. Due to a very generous Christmas gift certificate, Daniel and I ate there about two or three times over the course of a week or two. <br /><br />I fell in love with this:<br /><br /><span style="font-weight:bold;">Enchiladas Coloradito</span><br />Corn tortillas wrapped around black beans and your choice of cheese <br />or soy cheese. Garnished with house-made ancho chile salsa, sautéed onions, tomatoes, green pepper,black olives and organic brown rice. <br /><br />D fell in love with this:<br /><br /><span style="font-weight:bold;">Portabella Walnut Pizza</span><br />Portabella mushroom, garlic roasted walnuts, capers, fresh basil, tomato <br />sauce and cheese or soy cheese. <br /><br />They've also got great stir-fries, four different types of burgers, gorgeous salads (love their house dressing), and a Sunday brunch menu that includes house granola, multigrain pancakes and all kinds of vegan and veggie goodness.<br /><br />There are so many things on their menu I hope to try for brunch, lunch, dinner, desserts everything. Even if you're a meat eater, you will love this place. Everything tastes so flavorful and the place just has a good vibe (yes, I sound like a hippie, but it's true).Kirstenhttp://www.blogger.com/profile/01266451970109107639noreply@blogger.com1tag:blogger.com,1999:blog-7877190496902090102.post-52815922756458249062009-05-14T08:28:00.000-07:002009-05-14T08:37:03.188-07:00Trader Joe's Black Bean and Corn Enchiladas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFIiq7Et6w19OgmpoPR6Z41l6c6EOX6MpVSkbOQrGlgVYxV2D71DOFTFAqvMsy5OZ3Inhjm9OKl_U-QLgb2fdCT26ZqkLg_1fEPRNaNB1SNrJYsx_vcbDe7CpUw4lv6_jwNhKpiceXxLg/s1600-h/enchiladas.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFIiq7Et6w19OgmpoPR6Z41l6c6EOX6MpVSkbOQrGlgVYxV2D71DOFTFAqvMsy5OZ3Inhjm9OKl_U-QLgb2fdCT26ZqkLg_1fEPRNaNB1SNrJYsx_vcbDe7CpUw4lv6_jwNhKpiceXxLg/s320/enchiladas.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5335704071046282914" /></a><br />Delicious. Cheap. Vegan. Three things that are very good when it comes to looking for things I can take to work for lunch. <br /><br />I decided to give a couple of things from Trader Jose's (Get it? Jose?) frozen goods and went with the black bean and corn enchiladas and I'm in love. <br /><br />For about $2 you get two enchiladas that are dairy and wheat free. <br /><br />Here's what's in them, some items in the sauce and some in the actual enchiladas (all items organic):<br /><br />• White corn tortilla cooked in water with a hint of lime<br />• Tomatoes<br />• Soybeans<br />• Black beans<br />• Zucchini<br />• Yellow corn<br />• Onions<br />• Bell peppers<br />• Black olives (don't let this stop you if you don't like them -- I had no clue they were in there)<br />• Garlic, green chiles spices, etc.<br /><br />If you eat both (I mean, who doesn't?) It has 8 grams of fat, 4 grams of fiber, 8 grams of protein and small amounts of vitamins A&C and 10 percent of the RDA of calcium and iron.<br /><br />So, the next time you're at Trader Joe's, give them a shot. You won't be sorry!Kirstenhttp://www.blogger.com/profile/01266451970109107639noreply@blogger.com0tag:blogger.com,1999:blog-7877190496902090102.post-24437922100956291422009-05-02T18:48:00.000-07:002009-05-02T19:01:17.871-07:00Guest Post: "Meat"LoafOne of my BFF's Sally made this for a friend who requested comfort food for her birthday. From Sal:<br /><br />So i kinda last minute invented this meatloaf recipe and to my surprise it was awesome - everyone including the meat eaters loved it and asked for the recipe!<br />I kinda was making it up as i went along, but it was pretty simple. Let me know what you think!<br /> <br /> <br />Meatloaf!<br /> <br />1 package Morning Star faux beef crumbles<br />----- I thawed in microwave for 1 min to make it easier to work with<br />mix with 2 eggs in medium bowl<br />chop up 3-4 slices of bread and add to "meat"/egg mixture<br />add about a 1/4 cup milk more or less - little at a time to a meatloafy consistancy<br />----saute about<br />1/2c diced yellow onion<br />1 tbsp minced garlic<br />1 stick of celery and about a 1/4 of a red pepper<br />just until soft<br />add this to the "meaty" mix and stir it up good<br />oh yeah- and i added some onion salt, paprika, a little black and red pepper<br />i sprayed the bread pan with a little spray on oil<br />then just smoosh it in there and throw some ketchup on top!<br /> <br />bake at 350 for 40min<br />yum!Kirstenhttp://www.blogger.com/profile/01266451970109107639noreply@blogger.com0tag:blogger.com,1999:blog-7877190496902090102.post-23924991998927831492009-04-21T19:58:00.000-07:002009-04-21T20:07:30.333-07:00Martha does vegetarian<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zn2ZQbmPw8_M-oQev0bXY5iM0YannticfvMtftS49TogVz3Tj5iUlGAhOp7UsCNJ-6T-0KpHFWF5zQyCC5ME3KRDsgG34Q0hCQhISzHyhIKbqmUBRBQO5VpTaFfaE2CBxWuTLEeaCs4/s1600-h/martha3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zn2ZQbmPw8_M-oQev0bXY5iM0YannticfvMtftS49TogVz3Tj5iUlGAhOp7UsCNJ-6T-0KpHFWF5zQyCC5ME3KRDsgG34Q0hCQhISzHyhIKbqmUBRBQO5VpTaFfaE2CBxWuTLEeaCs4/s400/martha3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5327346295536818386" /></a><br />I have stolen at least <a href="http://ieatveg.blogspot.com/2009/01/mexican-pizza.html" target="blank">one</a> of these recipes in recent months.<br /><br />Check out Martha Stewart's Everyday Food <a href="http://www.marthastewart.com/photogallery/vegetarian-recipes?lnc=5a79cf380e1dd010VgnVCM1000005b09a00aRCRD&rsc=lpg_col2_food&lpgStart=1¤tslide=1¤tChapter=1#ms-global-breadcrumbs" target="blank">vegetarian recipes</a>. <br /><br />Judging on the one I've made, you won't be sorry.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJepYKOpWrvdK-XCCixklQvqNTct5bVPFX5FeOHfJTGSAD6NxjJKaMS6Z-EYNegLq2NU5dBpcy2Zjb2BsoXMNjfAn8qy4FkDAkIseGU5uQFDlB4YSiHVo7B8uyCk5rtqHDuOdCxz5v6Yc/s1600-h/martha5.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJepYKOpWrvdK-XCCixklQvqNTct5bVPFX5FeOHfJTGSAD6NxjJKaMS6Z-EYNegLq2NU5dBpcy2Zjb2BsoXMNjfAn8qy4FkDAkIseGU5uQFDlB4YSiHVo7B8uyCk5rtqHDuOdCxz5v6Yc/s400/martha5.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5327346874381341554" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Rb5tFXWw0y0V-opyj-zu3kfMBEr2v6zM7KJOvv9GvD7dCdaT2RgIeLoQzxWNjzgKATceUZrDbu65etWWjopW6pEfnPvgRELzAfrt2cBrZ7WR637DD9E4pKkPRtKBfqCrP0nblb9oP0s/s1600-h/martha4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Rb5tFXWw0y0V-opyj-zu3kfMBEr2v6zM7KJOvv9GvD7dCdaT2RgIeLoQzxWNjzgKATceUZrDbu65etWWjopW6pEfnPvgRELzAfrt2cBrZ7WR637DD9E4pKkPRtKBfqCrP0nblb9oP0s/s400/martha4.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5327346875080888178" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgor9dn6fIrUpPugpFRSWCQiFzxSU9cSrbHpqzGy2DfWCtL0eEZ8XOQu0FrEyuvF0f7ju6XZPwXOD5Iwa96wsfIU1U2GA9waZF7mwX69mA0EnKRSG6fAB41gp9diXTa54tyQ8_c2vADiLg/s1600-h/martha2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgor9dn6fIrUpPugpFRSWCQiFzxSU9cSrbHpqzGy2DfWCtL0eEZ8XOQu0FrEyuvF0f7ju6XZPwXOD5Iwa96wsfIU1U2GA9waZF7mwX69mA0EnKRSG6fAB41gp9diXTa54tyQ8_c2vADiLg/s400/martha2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5327346869908635602" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqpZVlB2zVonzemuD7Fh5-IAE4PtuN5qXXDvcP8cisMy46dz-IG1ErqZUOL9v77XlI5Uu9sjCjhTkNpoGqiQTdcn0uAqktY3sVITPi4prwKDl3DtQDOVwDVTTIIv-k2MQoUtrtaBC3wTU/s1600-h/martha1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqpZVlB2zVonzemuD7Fh5-IAE4PtuN5qXXDvcP8cisMy46dz-IG1ErqZUOL9v77XlI5Uu9sjCjhTkNpoGqiQTdcn0uAqktY3sVITPi4prwKDl3DtQDOVwDVTTIIv-k2MQoUtrtaBC3wTU/s400/martha1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5327346868996348802" /></a>Kirstenhttp://www.blogger.com/profile/01266451970109107639noreply@blogger.com0tag:blogger.com,1999:blog-7877190496902090102.post-73050997626512311322009-04-03T08:24:00.000-07:002009-04-03T08:27:20.407-07:00Leave my food alone!There is an online petition that has been started to stop HR 875 -- I've signed it and so should you!<br /><br />In its current form, the bill could prevent small local organic farms and community gardeners from growing and selling you nutritious, truly fresh, organic produce. It would crush our small local food producers by imposing heavy government regulation that only large corporations could adhere to. Imagine:<br /><br /> * No more farmers markets.<br /> * No more garden fresh, seasonal ingredients from the local farmer at your favorite restaurant.<br /> * No more roadside stands with fresh picked sweet corn, juicy ripe tomatoes, or refreshing<br /> watermelons in the summer.<br /><br />Americans would essentially be forced to only eat corporately manufactured, chemically treated, hermetically sealed, irradiated fruits and vegetables. Stop this abomination now.<br /><br />To prevent this bill, act now by signing the <a href="http://www.leavemyfoodalone.org/Default.aspx" target="blank">petition</a>!Kirstenhttp://www.blogger.com/profile/01266451970109107639noreply@blogger.com0