tag:blogger.com,1999:blog-12865387861060844262024-03-19T04:32:22.527-04:00Newman ImprovedVeggieAmandahttp://www.blogger.com/profile/02884481495904655107noreply@blogger.comBlogger236125tag:blogger.com,1999:blog-1286538786106084426.post-12539641512114008492015-09-02T07:53:00.001-04:002015-09-02T07:53:07.372-04:00Vegan MoFo 2015- Where Am I?Howdy Friends! It has certainly been a while since I've blogged. A LONG while! I've been busy with my sweet baby boy since January! I've had the intention of blogging, but it hasn't happened. I hope to at some point, but it isn't going to happen on this blog right now.<br />
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However, I am blogging for Vegan MoFo on another site with a group of friends. Our site is called <a href="http://veggieproductreviews.com/" target="_blank">Veggie Product Reviews</a>. Please head on over and give us a follow! We also have a <a href="https://www.facebook.com/veggieproductreviews?fref=ts" target="_blank">Facebook</a> page, <a href="https://twitter.com/vegprodrev" target="_blank">Twitter</a> and <a href="https://www.pinterest.com/veggieproductre/" target="_blank">Pinterest</a> account. We will be following the daily <a href="http://www.veganmofo.com/" target="_blank">MoFo prompts</a> and fitting in our favorite products. If you are MoFo'ing this year, let me know and I'll be glad to follow you!<br />
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I hope to come back after MoFo and blog about my amazing new son....so stay tuned for that too!<br />
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Happy MoFo!VeggieAmandahttp://www.blogger.com/profile/02884481495904655107noreply@blogger.com0tag:blogger.com,1999:blog-1286538786106084426.post-12100403305532095392014-10-13T12:29:00.002-04:002014-10-13T12:30:23.914-04:00Vegan Artisanal Cheese Tasting: Kite Hill<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">One of the hardest things that I have heard people say about going vegan is giving up cheese. I can attest to that feeling. One of the reasons it took me longer to come to veganism from vegetarianism was cheese. I made the transition to vegan once I could no longer refute the evidence about how <a href="http://www.veganoutreach.org/dairy/" target="_blank">dairy cows</a> and <a href="http://www.veganpeace.com/animal_cruelty/dairy.htm" target="_blank">calves</a> are treated. I had to stop ignoring the facts. My body was also kicking me into it because I am <a href="http://www.mayoclinic.org/diseases-conditions/lactose-intolerance/basics/symptoms/con-20027906" target="_blank">lactose intolerant</a> and eating cheese was an assault on my entire body. I gave into my conscious and body and went vegan. The end result was that I felt good and was exposed to a world of vegan cheeses to satisfy my want of eating cheese. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYl_Ix7qaif5bXOgUnQfPrufCR20zSsPl6ZkTkZpqebp2ABYhGJ4zEFweojX0ZZUgVbtqZgI8j4fhFTQwIiN108tltG9Ii4-T53wQKUw9mBYgDidNTvkVVF66VOp_GzGs_9N4ouqltJYcP/s1600/photo+1(1).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYl_Ix7qaif5bXOgUnQfPrufCR20zSsPl6ZkTkZpqebp2ABYhGJ4zEFweojX0ZZUgVbtqZgI8j4fhFTQwIiN108tltG9Ii4-T53wQKUw9mBYgDidNTvkVVF66VOp_GzGs_9N4ouqltJYcP/s1600/photo+1(1).JPG" height="209" width="320" /></a><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">What I discovered were spreads, shreds, slices, cream cheeses and more. Most of these were every day cheeses like cheddar, jack, and mozzarella flavors. I have not run into very many specialty vegan cheeses until recently. The <a href="http://www.wholefoodsmarket.com/stores/durham" target="_blank">Durham Whole Foods</a> was looking for local bloggers to taste <a href="http://www.kite-hill.com/" target="_blank">Kit Hill artisanal nut milk based cheeses</a>. I happily contacted them agreeing to get a sample of the product, taste it, and blog about it. What a hard job! ;-)</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">I was given a sample of the <a href="http://www.kite-hill.com/softripened.html" target="_blank">soft ripened</a> cheese from the store. I noticed that they also carried <a href="http://www.kite-hill.com/softfresh.html" target="_blank">soft fresh original</a> and decided to buy that one to taste and compare. The website indicates that they have two other varieties, but I did not see it at Whole Foods. The two products that they do carry were located in the specialty cheese section with dairy cheeses. I did not realize this and first went to the produce section with tofu and tempeh. Then I went to the section of the store that carries the spreads and shreds. I wonder if the location of the cheese will harm the sales. As a vegan, I would never walk up to the cheese counter and look around for a vegan product. I think if this cheese is going to be viable product at Whole Foods, they need to let customers know that the vegan cheese is among the non-vegan cheeses. Otherwise, I am concerned vegans and dairy freers will never locate the product. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgROlKPJaIreu6Vs7aCVylXW4jsdvMo0y9Y4GS_qJOwbmIQk6UtxMIcWvINdLt0BCRq7cMR9l_jwM0sU0vDp2BvUCXimpLCZpL0nd_8doVRAqPKUne1ieDGAl9mWY8u5Ik9UOR1WOz9mHo/s1600/photo+4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgROlKPJaIreu6Vs7aCVylXW4jsdvMo0y9Y4GS_qJOwbmIQk6UtxMIcWvINdLt0BCRq7cMR9l_jwM0sU0vDp2BvUCXimpLCZpL0nd_8doVRAqPKUne1ieDGAl9mWY8u5Ik9UOR1WOz9mHo/s1600/photo+4.JPG" height="239" width="320" /></a><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">One of the first things that I noticed about the package is the few ingredients that it contains. It is a list of around 4 ingredients focusing mostly on nuts and enzymes. This product is dairy free, soy free and gluten free (well, at least the ingredients do not indicate soy and gluten ingredients). I really like that this product has so few ingredients. While I love vegan cheese, many of my favorites have more ingredients than I care to consume. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">The soft ripened cheese is like a brie, while the soft fresh original is like a basket cheese. I am pleased that I bought both kinds because they are different. The soft ripened cheese has a casing around it like a brie does. I am not a cheese connoisseur and I ate the casing with the cheese, so if that is not the way to consume a soft ripened cheese, then whoops! I enjoyed the flavor of this cheese, but was not a huge fan of the flavor of the casing. The casing has a strange aftertaste. However, I think it it was served with a jam, fruit, or agave nectar then I think the casing taste would be quieted. I also know that brie is often baked and I wonder how this would turn out baked. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8o33ur_ND1YQDxAChIraWFtSeAsJyTc1mTgxJDZ7UiJONjrZ9_hgZoP8QH15D-LHUs1QF-HSrwJtp6WvbB_KhwoxJGLqUC189da_pP6w8zhR7jDvMAB-zopC8qKoRZ2Smh8HzKSV2uMT/s1600/photo+5.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8o33ur_ND1YQDxAChIraWFtSeAsJyTc1mTgxJDZ7UiJONjrZ9_hgZoP8QH15D-LHUs1QF-HSrwJtp6WvbB_KhwoxJGLqUC189da_pP6w8zhR7jDvMAB-zopC8qKoRZ2Smh8HzKSV2uMT/s1600/photo+5.JPG" height="320" width="277" /></a><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">The soft fresh original was perfect the way it is. I would not change a thing about it and really enjoyed the flavor on a cracker. I am not sure how else it could be served, but I could also see it pairing well with fruits, jams or agave nectar. One of the notable things about both products is that they were delicious at room temperature. Many of the current vegan cheeses out there are only good when warmed up. I am not sure how these cheeses fare warmed up, but room temperature or cold they are delightful. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">The verdict on both is that I see myself buying these for parties or holiday gatherings often. The prices on both were a bit steep (9.99 and 10.99), so I cannot justify them for every day consumption. However, I see them being a wonderful addition to any party, gathering, celebration, or as a treat. I also plan to experiment with the soft ripened to bake it and serve it drizzled with agave nectar. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">If you are in your local Triangle Whole Foods, look for these cheeses. If you do not see them, ask. They are worth a try! </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"> </span></span>VeggieAmandahttp://www.blogger.com/profile/02884481495904655107noreply@blogger.com10tag:blogger.com,1999:blog-1286538786106084426.post-36941296295894506252014-09-28T19:57:00.004-04:002014-09-28T19:57:52.567-04:00Sweets Galore<div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">I have been mostly slack about posting this season of MoFo. We have been cooking up a storm and eating a lot, but I have not been posting as I should. At least I have been eating though, right? </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">While the nauseation is mostly gone, I have developed other unpleasant symptoms. I have a pain in my right side under my ribs. The midwifes/nurses have several theories of what it could be and I'm trying different solutions. What seems the most likely now is that it is reflux. I tried taking tums last night and threw up. This is the second time during my pregnancy that I have thrown up after tums. While they might not be the reason I threw up I can't help but think my body is rejecting them. So I am on to other solutions, mostly natural. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">My side rant here is to share something about myself. Before pregnancy one of my biggest fears (besides spiders) was throwing up. My fear skyrocketed during the time when I was sick before my Celiac diagnosis. I had a 12 year long streak of not throwing up. I'd be nauseated for hours after a gluten attack and prevented myself from throwing up each time. It was pure misery. When my nauseation set in for pregnancy, I had to come to terms with the fact that I was going to throw up. And throw up, I did! While it still isn't a fun activity for me, I allow myself to do the dirty deed if my body requires is. All of this was so say that my <i>future little vegan</i> one has changed me. This change I feel is for the better. I did not want to go through life being afraid of throwing up. I still get nervous when I am nauseated in public, but I have been dealing with it better than before. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Now that I have gotten the grossness out of the way, I wish to share sweets with you all. I think I have mentioned that my love of sweets has upped since becoming pregnant. I do not eat them all of the time, but I eat them more often than I did before. In moderation, they are not horrible for me. In addition, they are vegan and gluten free, so they can't be horrible- right? </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">For my Mom's birthday, I made a sponge cake with a pudding/creme, jelly, and strawberry topping. I found the recipe on another <a href="http://moveeatbreathe.wordpress.com/2014/09/01/vegan-mofo-day-1-strawberry-cake-erdbeertorte/" target="_blank">MoFo post</a> and started salivating at the picture. My Mom likes all desserts, so I felt it was a good experiment to try for her. The cake was moist and spongy like what I remember of a sponge cake. I really liked the topping as well. The pudding was easy to make and is a recipe I will keep on hand for other uses. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpvMsKYvfVbb_migW3xyj_on-nrGOfMkqADCaM-ESSgFfgbFXzUV_WEStJOxWEdnCmlJKLzYq60d-dstzDAqV7HS7lp_CPTWlpN1wEVcZ4qxWQcBqW-nswxolElZBVlRH0UiYZ1sXXdwfA/s640/blogger-image--111224266.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpvMsKYvfVbb_migW3xyj_on-nrGOfMkqADCaM-ESSgFfgbFXzUV_WEStJOxWEdnCmlJKLzYq60d-dstzDAqV7HS7lp_CPTWlpN1wEVcZ4qxWQcBqW-nswxolElZBVlRH0UiYZ1sXXdwfA/s320/blogger-image--111224266.jpg" width="240" /></a></div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">The next creation that I decided to whip up was a request from a special friend's birthday. She wanted a vanilla cupcake with a coffee buttercream frosting. I pulled out my Vegan Cupcakes Take Over the World for the gluten freedom cupcake recipe and made a vanilla cupcake with some coffee extract. The icing was a buttercream frosting flavored with coffee granules. I was impressed with both the cake and the icing. A non vegan tasted them and requested the recipe. I think she was surprised how good something vegan and gluten free could be. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvH66yaucjEtcIO85IroTI6ysCSUrQra6GxJc7IhpN9ubXP3UmitZcYyQv77ZnN7qG-GwxDd56XvS6WtVVaY1fWBbyBcQc14Oa3fhBq7BtmvKCB1VvpghyphenhyphenCWxFoSvDRv0buru-DnavNTCC/s640/blogger-image-2064177466.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvH66yaucjEtcIO85IroTI6ysCSUrQra6GxJc7IhpN9ubXP3UmitZcYyQv77ZnN7qG-GwxDd56XvS6WtVVaY1fWBbyBcQc14Oa3fhBq7BtmvKCB1VvpghyphenhyphenCWxFoSvDRv0buru-DnavNTCC/s320/blogger-image-2064177466.jpg" width="240" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Those of you that have read my blog posts this MoFo have seen my asking, begging and longing for scones! After much hinting from me, John decided to make a delicious chocolate orange scone with an orange glaze that we found posted on Facebook by an animal sanctuary we follow. John got out the ingredients and the recipe and got to work! The scones were absolutely amazing! They were rich and chocolatey with a lovely hint of orange. I enjoyed them as a snack with a smear of vegan butter. I think I could eat these scones for every meal! I'm thankful to have such a caring husband and father of the <i>future vegan little one.</i></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">The last sweet I will share is a chocolate cake with blueberry icing and blueberries in between the layers. This wonderful cake was made by Joie de Vegan for a birthday party of a special three year old. His parents were so kind to get a cake that we could eat. It was so beautiful that people lined up to try a slice and found it amazing. I had to agree with their assessment. The blueberry icing and the pops of blueberries in between the layers set this cake apart from others I have tried. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Hopefully your taste buds have been tantalized enough to go make yourself a vegan and gluten free treat of your own. </span></span></div>
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VeggieAmandahttp://www.blogger.com/profile/02884481495904655107noreply@blogger.com2tag:blogger.com,1999:blog-1286538786106084426.post-11936712820664072762014-09-22T08:16:00.001-04:002014-09-22T08:18:19.968-04:00Pasta Vegan Alla Puttanesca<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5HaZMKclLD2N37XkX54tVk5UjZk6BY4cUxGbmGJJpFEo42YeBhoNUqZWNSF1q7HyutG9pA_EoOm3VUAyJdOU4kj6GfLBpGDsq1iSIW5aTNowBkvkZkmoRyjqWM-BU9kDozQ4x5BhAPAH/s640/blogger-image-1520464521.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5HaZMKclLD2N37XkX54tVk5UjZk6BY4cUxGbmGJJpFEo42YeBhoNUqZWNSF1q7HyutG9pA_EoOm3VUAyJdOU4kj6GfLBpGDsq1iSIW5aTNowBkvkZkmoRyjqWM-BU9kDozQ4x5BhAPAH/s320/blogger-image-1520464521.jpg" width="240" /></a><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">We are over halfway through Vegan MoFo 2014 and I have not been as diligent as usual about posting. Every other MoFo that I have participated in, I have done at least 20 posts. I know I will not make that this year. I am not beating myself up about it. I realize that my expectations are a bit different this year. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">I have been cooking more than normal since the pregnancy now that food is becoming more appealing to me. I am starting to look forward to some meal times and I am having to remind myself less and less to eat. Mealtimes are becoming less of a chore for me. They are not up to where they were before, where I looked forward to the next one, but I am no longer dreading what I will eat next. I am also not having to worry about sickness as much. I still feel nauseated at times, but not the every minute deal like I felt before. New challenges have sprung up- such as every night I feel a pain in my right rib. I think it is my stomach being pushed into my ribs, but I am not for sure. I know my organs are shifting around to make room for the <i>future little vegan one</i>, but I just don't know where they are being pushed.</span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuR9gocAAtrOCibjGRUAwLCxXMtEVER_HyFgvvJI1leVuQt6DC4B0jd6VIDcLHKshCnabV7MkVVR17iKIoZ9feqmCjczDbBGKXsZXby1vCLrbg0nWlEtMOdpF4X9Dwxi2PKD6Wy3Zc1QMj/s640/blogger-image-2052412313.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuR9gocAAtrOCibjGRUAwLCxXMtEVER_HyFgvvJI1leVuQt6DC4B0jd6VIDcLHKshCnabV7MkVVR17iKIoZ9feqmCjczDbBGKXsZXby1vCLrbg0nWlEtMOdpF4X9Dwxi2PKD6Wy3Zc1QMj/s320/blogger-image-2052412313.jpg" width="240" /></a><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">It is still warm here, in the 80's and our produce box through our CSA is flourishing. I am happy that we are still getting pints of cherry and sungold tomatoes. We are also getting larger varieties of tomatoes. They are amazing, as usual. One night when I looked at the pint of sungolds, I thought puttanesca. Lucky for me, we had kalamata olives in the fridge. I had everything I needed to make a simple puttanesca dinner. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">I am not an expert on the original as it contains ingredients that I do not consume. However, as a note of substitution, I used pepperocini instead of anchovies for a mildly spicy bite. The other change was that I used sungold tomatoes instead of roma or other red tomatoes. Sungolds are orange and a bit sweeter. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4tIloyw5p9D9Am2u3HBLr5GBIqsmtrsqpKOMa9IFj-RKOy-SdxdiY90bCwU9o2a1KiJ_itWNa6eeLZOVZLFdEsJCGrhnFvSH_GONH7nZq6YNtBuB0pYuFtQcC7AfzziXZtZV7ts6_2YVA/s640/blogger-image--831048578.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4tIloyw5p9D9Am2u3HBLr5GBIqsmtrsqpKOMa9IFj-RKOy-SdxdiY90bCwU9o2a1KiJ_itWNa6eeLZOVZLFdEsJCGrhnFvSH_GONH7nZq6YNtBuB0pYuFtQcC7AfzziXZtZV7ts6_2YVA/s320/blogger-image--831048578.jpg" width="240" /></a><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><i><b>Pasta Puttanesca</b></i></span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">-<span style="font-size: small;"> 12oz gluten free pasta</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">- 1 garlic clove</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">- 1/4 cup pitted kalamata olives, chopped </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">- pint of your favorite tomatoes, chopped</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">- 3 or 4 pepperocini- chopped </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">- Olive oil</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">- Ground pepper</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Cook the pasta according to the directions. Meanwhile, place the olives and garlic in a bowl and use a pestle to grind the two together to make a paste. If you don't have a pestle, chop both the garlic and olives small- set aside. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">In a medium pan, heat a little olive oil and add the tomatoes. When simmering, add the garlic and olive mixture and pepperocini and continue to simmer. You can cook this for as little or as long as you like. I like to have the tomatoes break down a little bit and I cook for about 15 minutes. Add ground pepper to taste.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">When the pasta is done add a little more olive oil to the pasta so that it doesn't stick. Then add the sauce and serve. </span></span></div>
VeggieAmandahttp://www.blogger.com/profile/02884481495904655107noreply@blogger.com4tag:blogger.com,1999:blog-1286538786106084426.post-3124532047243770612014-09-16T21:07:00.001-04:002014-09-16T21:07:20.320-04:00Just Desserts<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">I have not been as diligent this year about posting as I have in years past. I am a little behind this week. I decided that I have enough to worry about, so I will post when I can. I might not meet the 20 posts, but I am not too concerned about that. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKb7B9xQPSW5uGpZLbceKBDC4vQKAkGRLuMDLuHBkler8ZBo6NtkSZfFqJQLM1aBUGBqNcco_ATKRyKHb-3eTxjYe_xb82ol6XDVq1SIizt15F_fb5m115iLdZxctptE1RELCfpiaRsCz/s1600/photo+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKb7B9xQPSW5uGpZLbceKBDC4vQKAkGRLuMDLuHBkler8ZBo6NtkSZfFqJQLM1aBUGBqNcco_ATKRyKHb-3eTxjYe_xb82ol6XDVq1SIizt15F_fb5m115iLdZxctptE1RELCfpiaRsCz/s1600/photo+2.JPG" height="291" width="320" /></a><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">My pleads and ribs last week finally prompted John to make the scones I've been begging him to make. Last Friday night he came home with the ingredients for the scones. Of course, I had to text him to tell them what we needed. He gave me the option of making scones or cinnamon buns. I want the cinnamon buns, but I think the level of baking might require 20 questions from him. Let's face it, I'm pregnant and tired- I sometimes just want dessert to appear without being involved. Call me crazy, but I'm making a life here! </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuTLR24y0yww1dgDMj1sTbY0HywvEA9cgcFDnqzpAH9JcHuniyhfWneTJxrXcOZHgwpEtX3R_iNpgq95f5lxP2GnsZSNA5-rtM0rZkJxMGDZ7ohFDus-eZLagg73D75LAtVhxgXyQ_N6f4/s1600/photo+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuTLR24y0yww1dgDMj1sTbY0HywvEA9cgcFDnqzpAH9JcHuniyhfWneTJxrXcOZHgwpEtX3R_iNpgq95f5lxP2GnsZSNA5-rtM0rZkJxMGDZ7ohFDus-eZLagg73D75LAtVhxgXyQ_N6f4/s1600/photo+1.JPG" height="217" width="320" /></a><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">He produced an after dinner treat of scones for us and they delivered! He adapted a recipe from the Gluten Free Bible to be vegan. The recipe called for yogurt and John used soy yogurt. The end product was a success! They were dense and sweet, just like a scone should be. They reminded me of our time during college of studying abroad in Scotland. I remember in particular a breakfast place we went to where we enjoyed tea and scones. At the time we were vegetarian, not vegan, and had a breakfast of eggs, hash browns, tomatoes, and beans. We sat in a seat by the window and go to enjoy the view of a downtown <a href="http://en.wikipedia.org/wiki/Stirling" target="_blank">Sterling</a> street. That time will always be special to me. It was in 2000 and we were just starting off in our relationship as more than friends. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Thank you John for taking care of me and my dessert wants these days. I will take any other sweets you want to throw my way!</span></span>VeggieAmandahttp://www.blogger.com/profile/02884481495904655107noreply@blogger.com3tag:blogger.com,1999:blog-1286538786106084426.post-56686542786656945372014-09-12T08:00:00.000-04:002014-09-12T08:00:08.261-04:00Down Home Cooking Take Two<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">During MoFo 2011, I created <a href="http://newmanimproved.blogspot.com/2011/10/down-home-vegan-cooking.html" target="_blank">three dishes</a> to imitate a favorite meal a mostly vegan restaurant in Asheville, NC. The place is called Rosetta's Kitchen and since my original blog post, the restaurant has created a gluten free version. The meal is just amazing and when we visit, we usually get the dish at at least one meal. We were in Asheville last fall and got the vegan gluten free version. While I loved it, I started to realize that mine is actually better. Don't get me wrong, their version is amazing, but I like mine a little better. It could be since I put so much work into creating the dish- by tasting and re-tasting. Although, I will admit that it is nicer to have someone else make this meal for me. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9jMwXghYUyIR_M6oCSFbTOUl8xRQorY6IVbPBVNuOIx5cUvmvftnVxs-nI1Od-_yJrCNZID3pYW_xJw6TrbdPyJPdVl9Do-0HF8LsMmLFh-zeTKq3sLwHctYfS3PL8tavnhqmMRtzXIj5/s1600/photo+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9jMwXghYUyIR_M6oCSFbTOUl8xRQorY6IVbPBVNuOIx5cUvmvftnVxs-nI1Od-_yJrCNZID3pYW_xJw6TrbdPyJPdVl9Do-0HF8LsMmLFh-zeTKq3sLwHctYfS3PL8tavnhqmMRtzXIj5/s1600/photo+1.JPG" height="232" width="320" /></a></div>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">During one of my more motivated days during this pregnancy, I decided to make this meal and surprise John. When pregnant, this meal feels like a lot of work. I was warn out after I made it and to top it off, we had a friend stop by to pick up something right as it was finished. We all talked for an hour, so by the time we got to the meal, I was overly hungry and the food was cold. The meal still delivered! And protein content is very high in this meal, making it a perfect candidate for a vegan pregnant woman and her <i>future little vegan one</i>. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">I made a couple of changes to the original. The first change was that I made a raw kale salad with red bell peppers from our CSA produce box. The dressing consisted of raw lemon, a splash of tamari, and flax oil. The other change that I made, was that I added a little soy creamer and more than the 3 tablespoon of vegan sour cream. I wanted rich and creamy mashed potatoes! The originals are rich, but I wanted something a little richer. </span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgabDwPY3Hz7FA_VxlNTDN3LVf1tY1gVvRz_oJXa8NICjrVpCZ_oELoJTWIRUywDagvINMRGq2YYob53M6DYjTnDRGvvr-rf4tc1JhCGBdqLiE3Kbv0GeAtp3FoZXjCQRUlV7f32Uh386v1/s1600/photo+3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgabDwPY3Hz7FA_VxlNTDN3LVf1tY1gVvRz_oJXa8NICjrVpCZ_oELoJTWIRUywDagvINMRGq2YYob53M6DYjTnDRGvvr-rf4tc1JhCGBdqLiE3Kbv0GeAtp3FoZXjCQRUlV7f32Uh386v1/s1600/photo+3.JPG" height="303" width="320" /></a><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><br /></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">As the weather gets colder, I see this dish making an appearance again. Maybe John will even make it, but I won't be holding my breath. I'm still waiting on the cinnamon buns he has been promising me. Hint, hint. Ok, how many times can I keep hinting on my blog about items that I want? Let's see how long it takes to get them or scones. Anyone want to bet take bets? I mean, sure, he is doing a lot- but I'm incubating a life and I'd like a cinnamon bun. Is a vegan, gluten free cinnamon bun too much to ask for? Or what about a scone? Maybe it is! </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Scones, cinnamon buns or not- I still love him to pieces! And he is being a loving and supporting husband- but I still want a cinnamon bun! </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>VeggieAmandahttp://www.blogger.com/profile/02884481495904655107noreply@blogger.com4tag:blogger.com,1999:blog-1286538786106084426.post-73724858781561229892014-09-10T08:30:00.000-04:002014-09-10T08:38:43.070-04:00Loaded Hash Browns<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">As I have mentioned in previous posts, eating has been a challenge in my pregnancy. Many times, I have just been eating to nourish myself and the baby. John has had to be the gentle, and sometimes not so gentle, reminder to me that I have to eat. I learned the hard way that not eating can bring on nausea. One of the hardest things for me to learn how to do was to eat through the feeling of nausea. In the past, when I would be nauseated my impulse would be not to eat. When you are pregnant, you have to eat as you have another life to nourish. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">To help make this all easier for me, John has been cooking a lot more than before. Sometimes he asks me what I want and others he makes something and sets it in front of me to see if I could stomach the meal. The tactic turned out to be smart. I do not always know what I want or could stomach until it was put down in front of me. John knew my aversions each week and was respectful of them. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQVwSIGmRFJvLMDMzdBpxXM-M5eubKeXyw7cIfQ2LD4Bvk1WPUQDRGV9xxwl0SN3CmBxTsNRjgfN1n7xrJKO71pOdTddQkCGkAhaef2ubeTEu3lKrvHNOTCoxDd3LdmtGgT2nkJ4Xwo4RL/s1600/photo.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQVwSIGmRFJvLMDMzdBpxXM-M5eubKeXyw7cIfQ2LD4Bvk1WPUQDRGV9xxwl0SN3CmBxTsNRjgfN1n7xrJKO71pOdTddQkCGkAhaef2ubeTEu3lKrvHNOTCoxDd3LdmtGgT2nkJ4Xwo4RL/s1600/photo.JPG" height="294" width="320" /></a><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">One of his creations turned out to be a hit with me- loaded hash browns. Potatoes have been one of the few items that have been more appealing than other foods. I think it is the starch that helps settle my stomach. I have always been a huge fan of hash browns, but we usually have made them as side dish. John made them into a main dish by adding different combinations of veggies and proteins. He has added tomatoes from our produce box or garden, spinach, tofu, tempeh, pepperocini, salsa, carrots, vegan cheese, and other items from our refrigerator.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">He has repeated this dish for me several times, often with a salad on the side. I smother mine with ketchup. I know, I know, it isn't a nutritious food- but I like it and it isn't too bad of a splurge for a pregnant woman. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Thank you to John for caring for me and the <i>future little vegan one</i>. The one thing that I can say for sure is that I would not be able to do this without your love and care. <i>Future little vegan one </i>is lucky to have a caring father, like you! </span></span>VeggieAmandahttp://www.blogger.com/profile/02884481495904655107noreply@blogger.com5tag:blogger.com,1999:blog-1286538786106084426.post-33113341688828782612014-09-09T08:00:00.000-04:002014-09-09T10:58:47.716-04:00Peanut, Pretzels and Party!<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">I already told the story of how I told John I was pregnant the day before he left for Turkey on a business trip. That whole week, I was by myself and this fresh news. I do not remember a lot of that week, other than the visit to my primary care physician. I do remember that I was not sick yet and was still interested in eating and cooking. That same week, I had one of my bi-annual clothing and accessory swaps with friends. As I was only five weeks when I had the swap, I was still keeping the news quiet. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">I thought it would be hard for me to keep silent, but I had no problem. I was not ready to start sharing because it was still so new to me and I had not had time to fully process it all. One friend knew, however, because she guessed based on my questions "for a friend". She also did a great job of keeping my news secret. There were even some kid items and maternity clothing that she helped me snatch up without anyone noticing. From the swap I came away with two maternity tops, a toy for baby, and two pairs of toddler/baby jeans. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">It was nice to be able to prep and plan for the party as my life still felt normal. Currently, I'd have a hard time making food, cleaning, and prepping all by myself. The next swap will have some serious modifications. The food that I made for that night turned out well and my friends make wonderful dishes to add to the food and festivities. One of the best of the dishes I made that night were peanut butter pretzel truffles by <a href="http://minimalistbaker.com/vegan-peanut-butter-pretzel-truffles/" target="_blank">Minimalist Baker</a>. The truffles took a little time, but the effort level and the number of ingredients was not at all daunting. The recipe is pretty simple for truffles, but the flavor is complex. They were a serious hit that night! </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEJgXqloEUvQL_N_ippvfa8WpGpUlCE3lTFAZ0_XVmnVXiNpNaJywTEehZSA-UXDFLxSQN5Rg0pzvwX-yOOMoDA6j6U68zoDGkgbYcnagGVoD9AhdC9M0rIilD0zXduZ84XU8mRhk_LWbL/s1600/IMG_1351.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEJgXqloEUvQL_N_ippvfa8WpGpUlCE3lTFAZ0_XVmnVXiNpNaJywTEehZSA-UXDFLxSQN5Rg0pzvwX-yOOMoDA6j6U68zoDGkgbYcnagGVoD9AhdC9M0rIilD0zXduZ84XU8mRhk_LWbL/s1600/IMG_1351.JPG" height="320" width="240" /></a></div>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Since I haven't had a lot of motivation to cook, I have not made these again. As soon as I get my baking/cooking motivation back, I will make these beauties! I would hint to John to make them, but I have already hinted at several other things that I'd like that he has not made (scones, cake, cinnamon buns, etc). I am not complaining, because he has been making dinner most nights....but sometimes a pregnant lady just wants her partner to make her some sweets. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Ok, so maybe it was a hint! ;-)</span></span>VeggieAmandahttp://www.blogger.com/profile/02884481495904655107noreply@blogger.com4tag:blogger.com,1999:blog-1286538786106084426.post-3206566206523139122014-09-05T08:00:00.000-04:002014-09-05T08:00:05.624-04:00McMuffin Cravings<br />
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim02aDotpVwKjxmDyoWF7CNTPzT3sszf_dIV5bbCp3MSdEXKQlKBgkaKRfZ_YeKxJfozDLhx9EGklDnDagX-xU3awXMD-pCHSa7Jrwigf1hxBPsA-hW7AM0598ffQNfINX0RVY6dL2Qxsm/s1600/IMG_1506.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim02aDotpVwKjxmDyoWF7CNTPzT3sszf_dIV5bbCp3MSdEXKQlKBgkaKRfZ_YeKxJfozDLhx9EGklDnDagX-xU3awXMD-pCHSa7Jrwigf1hxBPsA-hW7AM0598ffQNfINX0RVY6dL2Qxsm/s1600/IMG_1506.JPG" height="320" width="240" /></a>The title of this blog post is a bit misleading. I didn't actually crave the meat filled, gluten filled, dairy filled, egg filled, artery clogging, cruelty ladden breakfast sandwich seen on a popular fast food chain. I craved a vegan version, of course (and crave is a strong word here, I just knew I wanted to try it)! Some omnivores love to ask if I crave meat (more so when I wasn't pregnant- odd, huh?). I'm quick to point out that food is more than just taste to me, it is about the where it comes from, why it is being used, and how it was treated. I cannot ignore the treatment of animals in my meal. Since I was 14, I have believed that an animal should not have to suffer and die for my benefit. There are so many options out there that didn't have to suffer. </span><br />
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<span style="font-size: small;">When I discovered <a href="http://theedgyveg.com/2014/06/11/vegan-mcdonalds-series-sausage-egg-mcmuffin/" target="_blank">The Edgy Veg</a> video for the McMuffin, I did start to want this creation! The version on screen was not gluten free, but I knew I could easily make it that way. For the English Muffin, I used <a href="https://www.google.com/search?q=gf+english+muffin&client=firefox-a&hs=RB1&rls=org.mozilla:en-US:official&channel=sb&source=lnms&tbm=isch&sa=X&ei=cNsIVJTVD9PisAS72YHoBw&ved=0CAgQ_AUoAQ&biw=1366&bih=667#facrc=_&imgdii=_&imgrc=127Qrbgy3hVg5M%253A%3BXpmsV5QQy46sUM%3Bhttp%253A%252F%252Fwww.foodforlife.com%252Fsites%252Fdefault%252Ffiles%252F185_ProdDetail.jpg%3Bhttp%253A%252F%252Fwww.foodforlife.com%252Fproduct%252Fenglish-muffins%252Fgluten-free-brown-rice-english-muffins%3B596%3B348" target="_blank">Food for Life</a> and for the veggie meat, I used <a href="http://solcuisine.com/canadian-retail/sol-cuisine-veggie-breakfast-patties" target="_blank">Sol Veggie Breakfast patties</a>. I didn't use an orange vegan cheese, like cheddar, because I had some provolone flavored vegan cheese. If making this again, I'd use cheddar and melt it on the bottom of the bun. Since the muffin and egg mixture was warm, most of the cheese melted. </span><br />
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_ELvz-c90Edm1GcCSiDIJn6DLVonqrS7ipZHXbrkpPkCR4tesQ-Kijc8r30vdrsJ-BjxVpGOwGBn67SbJVJehUSZID1qwZ9oERpQ-To8T3O5faGSprkPfJxcZQZdZABu1dUzc330ez5D/s1600/IMG_1504.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_ELvz-c90Edm1GcCSiDIJn6DLVonqrS7ipZHXbrkpPkCR4tesQ-Kijc8r30vdrsJ-BjxVpGOwGBn67SbJVJehUSZID1qwZ9oERpQ-To8T3O5faGSprkPfJxcZQZdZABu1dUzc330ez5D/s1600/IMG_1504.JPG" height="320" width="240" /></a></span><br />
<span style="font-size: small;">This was probably the first thing I cooked after morning sickness set in. I was able to get through making this whole meal without any incidents. I even was able to eat the sandwich.! I had only wished that I also bought hash brown patties to serve with it. The "egg" mixture looked so much like the original. Once it cooked it got bright yellow giving it a real egg look. The texture was interesting and I wouldn't have liked it on its own. I think I would also like to try this sandwich with firm tofu, flavored to be "eggy". It was fun to use the top of a mason jar lid to form the egg. It really made it seem like the real thing. </span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">While I done it yet, this made me want to transform other fast food menu items to be vegan and gluten free. I don't know what because it has been many, many years since I have eaten fast food. I am not even sure I remember the flavor of most products. My parents didn't rely much on fast food when I was growing up, which I'm thankful for. My family focused on home cooked meals with a lot of vegetables! :-)</span><br />
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<br />VeggieAmandahttp://www.blogger.com/profile/02884481495904655107noreply@blogger.com1tag:blogger.com,1999:blog-1286538786106084426.post-78135252742994099042014-09-04T08:00:00.000-04:002014-09-04T08:00:08.787-04:00Neatball Subs Made with Love<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">I have generally been the one to cook more in our house. Mostly because I am anal about food groups and what we eat for dinner. We still consistently took turns cooking, but I tended to cook more. Since pregnancy, sickness, and aversions have set in John has become the main cook in the house. Mostly because he is always trying to get me to eat food. Sometimes he makes a bunch of things to see what I'll eat. He is the one who has ended up eating for two (or three or four). I have been cooking more these days, but he still does the majority of the cooking. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">I always thought pregnant women indulged in huge meals and endless snacks. Maybe that happens to some, but that has not happened to me. I mostly have to force myself to eat. Making and eating food used to be two of my favorite activities. Now, I have no interest in either. However, I have a sweet <i>future little vegan one</i> on the way and I have to be mindful of eating enough calories. John has tried to make food more exciting for me or taking something he knows I like that he can add to a meal. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzzBBbc6zBitxx-Zopw3__VZix2fAoFi4vmoHqfJ7kEaIzRBmEpHsipaetd6JHFY1EJhpSLTsTRyxHuTUzgexFNzntVGewY0LR574ElKl8Us_J-makG8n1mknlANhwAJeoyO3TgrtVhdo6/s1600/IMG_1475.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzzBBbc6zBitxx-Zopw3__VZix2fAoFi4vmoHqfJ7kEaIzRBmEpHsipaetd6JHFY1EJhpSLTsTRyxHuTUzgexFNzntVGewY0LR574ElKl8Us_J-makG8n1mknlANhwAJeoyO3TgrtVhdo6/s1600/IMG_1475.JPG" height="273" width="320" /></a></div>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">I must have seen a meatball sub somewhere and indicated that I'd love a vegan gluten free version. Being the awesome husband he is, John got on it. He used <a href="http://eatneat.com/" target="_blank">Neat</a> to make the meatballs, a gluten free baguette, tomato sauce, and vegan cheese to complete his creation. To add a healthy component, he roasted broccoli with salt and pepper. He served this all to me and encouraged me to eat it all. Lucky for me, I didn't have an aversion when I saw this. Instead, I was ecstatic to try it!</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">The sub was exactly what I had been looking for and I gobbled it down. I even had leftovers for the next day's lunch. Me and the <i>future little vegan one</i> are lucky ducks to be able to have delicious meals made with love. :-) </span></span>VeggieAmandahttp://www.blogger.com/profile/02884481495904655107noreply@blogger.com7tag:blogger.com,1999:blog-1286538786106084426.post-26792833657983563912014-09-03T10:00:00.000-04:002014-09-03T10:00:00.030-04:00Celebration Lunch<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">I found out I was pregnant just as I hit 4 weeks (fast forward now to 19 weeks). I had the thought, "I wonder if I am pregnant?" and then bought a test to confirm. I didn't have a lot of time to think about it. I didn't even tell John that I suspected I could be. I didn't want him to get his hopes up and in my mind I didn't even believe I was. I hear of woman just "knowing". I guess I am not that in tune with my body because the only thing I noticed was an absence of a period, which wasn't all that odd for me. It was because of the absence that I went to the store and bought a pregnancy test. When I came home, I secretly took the test. To my surprise, I was pregnant. </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">John was working in the office, unsuspecting. I walked up, shaking, and said "We have to talk". I wasn't scared, I was just stunned. One minute before I had found out I was pregnant and I didn't yet know what to think. I told him the news and he jumped up and hugged me and was ecstatic. I calmly told him not to get too excited because it was so early and anything could happen. We took 2 two more tests to confirm. </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">It was a Sunday, so I couldn't call my Doctor for an appointment until the next day. In addition, John was also leaving for a work trip to Turkey. I ended up getting an appointment for that Wednesday. The appointment consisted of a pregnancy test and my Doctor talking to me about a few things. And she confirmed that I was indeed pregnant. </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Now, I had my confirmation and I was only 4.5 weeks in. I needed to head back to work, but I wanted a little something to eat- to celebrate. The nausea and tiredness had not yet set in. My Doctor is near <a href="http://trfcafelove.com/" target="_blank">Cafe' Love- Live Organic Vegan Eats</a>. I felt like I had to stop by before going back to work. The news had not even set in yet, but all I knew was that my life was going to change and that anything was possible. I had no reason to think I'd have a miscarriage, but I am Ms. Cautious when it comes to risk. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDAbcmoGEzMsNqrzGzIUwiKa-KjNrsYtLkKN27yXYXWcezSnX1-Ortwei5PVgJCvy8Hl2ReyyvmOX5YOSR2LKorANS5fZruAwqHX4Fb8qcoN_9v958AYHGMWFcco0A3wwDYHoC2r49pu4_/s1600/IMG_1343.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDAbcmoGEzMsNqrzGzIUwiKa-KjNrsYtLkKN27yXYXWcezSnX1-Ortwei5PVgJCvy8Hl2ReyyvmOX5YOSR2LKorANS5fZruAwqHX4Fb8qcoN_9v958AYHGMWFcco0A3wwDYHoC2r49pu4_/s1600/IMG_1343.JPG" height="320" width="240" /></a><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">It was hard to keep the news from people, but I knew I had too for a while. It was even hard walking into Cafe' Love not saying anything about my new news. After looking through the daily options, I picked out avocado and "rice" sushi and mushroom enchiladas. All raw, delicious, vegan and gluten free. There are always so many enticing choices, but I didn't feel like buying the whole menu that day. (And while that sounds like a joke, I have bought every item on the menu before. :-) It did not occur to me that I forgot to buy a raw dessert until I was in the car and on the way home. How could I forget dessert? It seems almost like a crime! Especially since their desserts are just heavenly! I mean HEAVENLY!!!! </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">I brought my selections to my office to eat after exchanging pleasantries with Jane Howard and Matthew- the owners. They are both such happy and friendly people. I think it is all of the vitamins from the raw veggies they eat! :-) They also have the knowledge that their food is delicious and nutritious. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEP_w5CqEmuAw2w8bZiKCHTtTNUdTppo0ZZF6A1V58wFNOCVrLVT4_OJ0uydUt9XURbUkgj9hILMVBzU9kSchGJ3XVqRxGJ0uAVscN2r9e8VYSHQff1jY1l7AKfqLayYoDxZyyvI3dl1xY/s1600/IMG_1344.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEP_w5CqEmuAw2w8bZiKCHTtTNUdTppo0ZZF6A1V58wFNOCVrLVT4_OJ0uydUt9XURbUkgj9hILMVBzU9kSchGJ3XVqRxGJ0uAVscN2r9e8VYSHQff1jY1l7AKfqLayYoDxZyyvI3dl1xY/s1600/IMG_1344.JPG" height="240" width="320" /></a><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">I ate every last drop and enjoyed it to the fullest. I love sushi in raw or cooked form (vegan only though) and any time this is on the menu, it is in my order. I can't pass it up. The enchiladas are simply amazing. The tortillas are dehydrated, but still moist and flexible. The filling and the sauce is decadent. You wouldn't believe how filling raw food was until you tried it yourself. It never looks like enough food until you consume it. The nutrient density and fat from the nuts really fill you up. As I licked the container that the enchiladas came in, I wished I would have bought more of the menu for dinner and snacks. Again, how could I have forgotten dessert?</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">I will always remember this meal as my celebratory "I'm OFFICIALLY pregnant!" meal!</span></span><br />
<br />VeggieAmandahttp://www.blogger.com/profile/02884481495904655107noreply@blogger.com5tag:blogger.com,1999:blog-1286538786106084426.post-90237402284898855292014-09-02T08:00:00.000-04:002014-09-02T08:00:04.792-04:00Fresh Tomatoes, Food Aversions, and Pasta. Oh My!<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">We continually sign up for our CSA (Community Supported Agriculture) share each season that it is available. This season has proved to be interesting for us now that I'm pregnant. Instead of the cravings you commonly associate with pregnancy, I have had more aversions. Onions have been one of the largest culprits so far. And what do you think we have gotten pounds and pounds of each week? Yep, you guessed it! We have given them away to friends and hidden them in our vegetable crisper, hoping that they'd disappear. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZAWUmt1tCkm9UyxTrzkHEivuy1t2QJ-IRdLFwLTDVnH8h-No8MISffv9T8u1ykr8YlSN3UzsHn-TvumtfXLJ1IuNLl5IJFltL1XBaKedva-D8UOj6zYLSten5tdCe5iCcFAiLurfovpMD/s1600/IMG_1607.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZAWUmt1tCkm9UyxTrzkHEivuy1t2QJ-IRdLFwLTDVnH8h-No8MISffv9T8u1ykr8YlSN3UzsHn-TvumtfXLJ1IuNLl5IJFltL1XBaKedva-D8UOj6zYLSten5tdCe5iCcFAiLurfovpMD/s1600/IMG_1607.JPG" height="320" width="240" /></a><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">I always thought that pregnancy was filled with late night cravings for things like pickles, potato chips and chocolate ice cream. I expected to ask John to run out to the store several times a week to meet one of my cravings. That vision couldn't have been further from reality. While I have craved several things now and then (like a specific candy, potato chip, and pickles), it hasn't been constant cravings. What has been constant is my aversions to food. Each day has been different which what turns my stomach. It has taken John some time to understand that if I say I don't want something, I mean it. We have learned the hard way that forcing me to eat something could send me running to the bathroom. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">One of the things I have loved getting and eating consistently is tomatoes. I have quite enjoyed tomatoes. We have made fresh sauce, slow simmered sauce, pasta ponza, added them to vegan GF bagels, had tempeh/tomato/lettuce sammies, and so much more. One of my favorites is a vegan an gluten free version of Giada DeLaurentiis's Pasta Ponza. This dish is still delicious with store bought tomatoes, but I'm not going to lie- garden fresh, organic, farmers market, and CSA tomatoes are the best. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><u><b>Pasta Ponza</b></u> </span></span><br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVr9drnR6SV-oQ5-qmDp4lUwThaoVuzPReg4jwdD48Y3DmITB8ObSy9GQSkXHCxhh8P_mnIIBjX1EmjaUuCgdFCfauXRNWhpukKOtTcmcZ6UUS2s4R2ZIgPhniMZGiIfJI8uCmZGju82_g/s1600/IMG_1517.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVr9drnR6SV-oQ5-qmDp4lUwThaoVuzPReg4jwdD48Y3DmITB8ObSy9GQSkXHCxhh8P_mnIIBjX1EmjaUuCgdFCfauXRNWhpukKOtTcmcZ6UUS2s4R2ZIgPhniMZGiIfJI8uCmZGju82_g/s1600/IMG_1517.JPG" height="320" width="240" /></a>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Olive oil for the bottom of the pan</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">4 cups (24 ounces) red/yellow cherry, grape, peach or small tomatoes, halved
(larger tomatoes should be quartered)</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/4 cup capers, drained </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 tablespoon extra-virgin olive oil, plus extra for drizzling </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/4 teaspoon freshly ground black pepper, plus extra for seasoning </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/2 cup gluten free bread crumbs, seasoned with about a teaspoon of dried basil and oregano </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 pound gluten free ziti </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 tablespoons of nutritional yeast </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/4 cup chopped fresh flat-leaf parsley</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/4 cup chopped fresh basil </span></span></li>
</ul>
<div>
<div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Preheat the oven to
375 degrees F. Spray or rub the olive oil an 8 by 8-inch baking dish. <br />
<br />Place the tomatoes, capers, 1 tablespoon olive oil, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat.
Sprinkle the breadcrumb mixture over the tomato mixture. Drizzle the top with
olive oil and bake for 30 to 35 minutes until the top is golden. </span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br />Bring a large pot of water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, following the package directions. Drain and reserve about 1 cup of
the pasta water.
<br />
<br />Place the pasta in a large serving bowl. Spoon the tomato mixture
onto the pasta. Add the nutritional yeast and toss well. Thin out the sauce with a
little pasta water, if needed. Season to taste.
Sprinkle with the chopped parsley and basil. S<br />
erve immediately</span></span>.<br /></div>
</div>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><u><b> </b></u></span></span>VeggieAmandahttp://www.blogger.com/profile/02884481495904655107noreply@blogger.com5tag:blogger.com,1999:blog-1286538786106084426.post-39268263747756324992014-09-01T08:15:00.000-04:002014-09-01T08:15:00.873-04:00Happy MoFo 2014: A New Journey <div style="margin-bottom: 1.5em;">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="background-color: rgba(255, 255, 255, 0);">It is the official start of <a href="http://www.veganmofo.com/" target="_blank">Vegan MoFo 2014</a>. I had intended on starting a new blog to share my new journey, but I haven't had the chance to work on the design. Before I knew it, MoFo was here! My posts will be a bit different this year as I am entering a new chapter in in my life-the journey of becoming a vegan gluten free mama! My MoFo journey will take you through a month long tour into my pregnancy through food. I hope to post my struggles, triumphs, thoughts, pictures, and and food adventures this month. The start of September marks my 19th week being pregnant. </span></span></span></div>
<div style="margin-bottom: 1.5em;">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="background-color: rgba(255, 255, 255, 0);">Before we get to the fun and interesting food bits of the month, let me reintroduce introduce myself to you. I am a 34-year old vegan and gluten free mama to be. I never thought I would utter those words. You see, I had a plan and it didn't involve children-at least not naturally. My plan since age 16 was to someday adopt, but that day was far ahead in the future, if ever at all. I never really considered myself a mama. I saw myself as a vegan, a wife, a friend, an animal lover, an environmentalist, and many other things. None of which included the title of mama. Then the end of 2013 rolled around and things changed. I began contemplating the idea of motherhood. The more I thought about it, the more I realized that it was something I could do and wanted to do. John had been gently nudging me for a while and I finally took the time to ask myself "what do I want out of life". The answer was a little vegan one. </span></span></span></div>
<div style="margin-bottom: 1.5em;">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Once I realized my answer, things changed inside me. I started to want to be a mama and to spend time with my<i> future little vegan one</i>. As I approached my 34th year, I realized that is was time to act now. John agreed with excitement. And so it came to be that the <i>future little vegan one</i> was on the way. </span></span></div>
<div style="margin-bottom: 1.5em;">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">In accordance with most things we do, we decided to take this journey by educating ourselves and preparing to do things as naturally as we could. By only taking medication when absolutely necessary and getting care by practitioners who believe in an approach that includes listening to your body during pregnancy and delivery while following scientific practice. I think medical doctors are wonderful human beings and am thankful for their presence and care, but for this time frame we have decided to rely on the care of nurse practitioner midwives and to hopefully give birth at a nearby birthing center. </span></span></div>
<div style="margin-bottom: 1.5em;">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">I want to share this time with you over the next month and let you see the interesting things I've been eating (or not so interesting things). My whole taste palette has changed. I may not share many recipes, but I plan on sharing pictures and stories. Thank you for being part of my journey I to welcoming the <i>future vegan little one</i> into this world! </span></span></div>
<div style="margin-bottom: 1.5em;">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Happy MoFo! </span></span></div>
VeggieAmandahttp://www.blogger.com/profile/02884481495904655107noreply@blogger.com9tag:blogger.com,1999:blog-1286538786106084426.post-69496553886314391372013-09-27T07:30:00.000-04:002013-09-27T07:30:02.971-04:00Spicy Tamales- MoFo Post Twenty<span style="font-family: Verdana, sans-serif;">Post #20 for Vegan MoFo 2013. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Welcome to post 20! I have made my goal by posting 20 times in one month. This might be my last post for the month and for MoFo. My goal was to post 20 times during the month and I have met that goal. I am considering one more post before the month ends sharing more Puerto Rico pictures. The trip was a little over a month ago and I have not yet had the time to sort through all of the pictures. This month has found me busy and a bit too distracted to do that. </span><br /><span style="font-family: Verdana, sans-serif;"></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_zcMr3HKQtTHO5cVjB-P0VkPZR-9PeoxJ0JFjLMSluPelrx55M2QoHVA73TV3YEYU7xLYfesS4wVU39sHxT_qEsO67XMyXMhAu_UENXvwmEHb0VbJ6-ImiWq2Ql0R9Dg6b0kbKohapQDu/s1600/DSCN3558.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_zcMr3HKQtTHO5cVjB-P0VkPZR-9PeoxJ0JFjLMSluPelrx55M2QoHVA73TV3YEYU7xLYfesS4wVU39sHxT_qEsO67XMyXMhAu_UENXvwmEHb0VbJ6-ImiWq2Ql0R9Dg6b0kbKohapQDu/s320/DSCN3558.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here are the tamales all wrapped up</td></tr>
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<span style="font-family: Verdana, sans-serif;">I have not decided if I will have any more posts for the month, so I wanted to leave you with one of my favorite meals- spicy tamales. This meal was a lot of work and took longer than I would have liked, but the end result was delicious! It was great at dinner and just as great the next day warmed up for lunch at work. I unwrapped them the evening before and placed them in my glass lunch containers for lunch the next day. I normally add hot sauce to my lunch foods, but I had no need because the spice was inside! </span><br />
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<span style="font-family: Verdana, sans-serif;">It had been years since I have had a tamale because they generally contain dairy. I have been thinking for a while about recreating this dish. As a child, I have a memory of making them with my mother. I do not remember eating these more than once, but I wish we had. There are so many fillings that could be used inside the tamale, but I decided to go with vegan cheese and a green chili and <a href="https://www.google.com/search?q=chipotle+and+adobo&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a" target="_blank">chipotle and adobo</a> pepper mixture. I wanted to keep it relatively simple, but spicy. It had been a while since I purchased canned chipotle and adobo, but had been craving the smoky flavor of the pepper. The tamale was a perfect vessel for that craving. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK9pYtpXSRo7Hyjqyzdz1Wgf3GEG7Tadr_W9JXgapw9CbgftPfifN1NPl8ELlru37psN46xRMF0zOO-BLsCAcgBIsX2Xq2g30yEcAelYrsovNjSpxFJw9k9qoxA_UmOkHSvF2Idnr_rAOO/s1600/DSCN3538.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK9pYtpXSRo7Hyjqyzdz1Wgf3GEG7Tadr_W9JXgapw9CbgftPfifN1NPl8ELlru37psN46xRMF0zOO-BLsCAcgBIsX2Xq2g30yEcAelYrsovNjSpxFJw9k9qoxA_UmOkHSvF2Idnr_rAOO/s320/DSCN3538.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Left: filling, Right: Guacamole</td></tr>
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<span style="font-family: Verdana, sans-serif;">The tamales take quite a while and can be labor intensive, but I feel that with practice the process will go faster. I have not tried it, but I wonder if the corn mixture can be made in advance by a day or two. The recipe makes about 12 tamales, but it is best to soak more than 12 husks in case any break and for the ties. I soaked about five more than I needed and ended up having to double up several because of rips in the husks. </span><br />
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<span style="font-family: Verdana, sans-serif;">I hope you enjoy these tamales as much as we did! I expect to try these beauties again with plenty of other fillings. Along side the tamales, I served a homemade guacamole. </span><br />
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<span style="font-family: Verdana, sans-serif;"><u><b>Spicy Tamales </b></u></span><br />
<ul>
<li><span style="font-family: Verdana, sans-serif;">One package of dried corn husks</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 c vegan cheese</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 can chipotle and adobo </span></li>
<li><span style="font-family: Verdana, sans-serif;">8 oz chilies, any spice level</span></li>
<li><span style="font-family: Verdana, sans-serif;">16 oz frozen corn, thawed</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 c cornmeal</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 c masarepa (I used this bc I had it leftover, but you could use masaharina)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tbsp vegan butter</span></li>
</ul>
<span style="font-family: Verdana, sans-serif;">Soak the corn husks in water according to package directions (should be about an hour or two). When finished soaking, take one of the husks and tear off strips to use to tie the tamales. </span><br />
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<span style="font-family: Verdana, sans-serif;">While soaking, make the cornmeal filling. In the food processor process the thawed corn until it forms a thick paste. Add in the cornmeal and masarepa and process until a dough forms. Set aside. </span><br />
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<span style="font-family: Verdana, sans-serif;">Remove four peppers from the can and chop. In a bowl combine the chipotle and adobo and the chilies. Mix until incorporated. Add in some of the sauce in the can and mix again. Taste for spice level and add more, as desired. </span><br />
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<span style="font-family: Verdana, sans-serif;">Remove the corn husks from the water and dry them off so that they are not dripping wet. Place a flattened husk on a work surface and place several tablespoons of the corn filling on the husk. Flatten out the cornmeal with your hands to make a square in the center of the husk. Place some of the cheese and pepper mixture in the tamale. Fold the sides of the husks to enclose the filling. Then fold the bottom of the husk over the tamale and use the torn husk pieces to tie the tamale together. I used two ties per tamale. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVZreMqTvAQ6hbiiJXx07-TUliHsl8ZH0a3eLNtNIMhDnY7XWcZ8MhJ3nJKhPSkGzUskBUY2wpzQ8Iha37yMWlx4mp4CycXUev_lOontkERzuNKEJGaoRHS1GrOS6eaxWp10_DkS0rMNgk/s1600/DSCN3567.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVZreMqTvAQ6hbiiJXx07-TUliHsl8ZH0a3eLNtNIMhDnY7XWcZ8MhJ3nJKhPSkGzUskBUY2wpzQ8Iha37yMWlx4mp4CycXUev_lOontkERzuNKEJGaoRHS1GrOS6eaxWp10_DkS0rMNgk/s320/DSCN3567.JPG" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;">Place a steamer basket in a large saucepan. When the water comes to a boil, add in the steamer basket and place the tamales on top of each other in the basked. Place on the lid, turn down the heat to medium low and steam for 45 minutes. When finished, unwrap the tamales and serve!</span>VeggieAmandahttp://www.blogger.com/profile/02884481495904655107noreply@blogger.com9tag:blogger.com,1999:blog-1286538786106084426.post-45030647505807579692013-09-26T07:30:00.000-04:002013-09-26T07:30:02.173-04:00South American Quinoa- MoFo Post Nineteen<span style="font-family: Verdana, sans-serif;">Post #19 for Vegan MoFo 2013. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Before the quinoa was added<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Most of my posts up to this point have featured Latin dishes that are popular in this country. Dishes that could commonly be located on restaurant menus and food trucks. I decided to go a little less traditional today and focus on a food item that is not necessarily associated with Latin cuisine. <a href="http://en.wikipedia.org/wiki/Quinoa" target="_blank">Quinoa</a> is a "grain" that originated from South America, yet we do not see it featured in may traditional Latin foods. Since becoming gluten free, this grain has made its way into many of our meals. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrwVz_H46GvlIVLuouceBeDIwqt0cZ5NZ5ZqrthA3Qhwu0c2Z1utzI-EudM8foYexXDafYCxKNumPNzzNPNLvbJ7kvdqjpvOlmAyGICpWjBMQMwncPlnvnDxP9mWxC5CQdJKCWqXGsgZQ3/s1600/DSCN3584.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrwVz_H46GvlIVLuouceBeDIwqt0cZ5NZ5ZqrthA3Qhwu0c2Z1utzI-EudM8foYexXDafYCxKNumPNzzNPNLvbJ7kvdqjpvOlmAyGICpWjBMQMwncPlnvnDxP9mWxC5CQdJKCWqXGsgZQ3/s320/DSCN3584.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished product</td></tr>
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<span style="font-family: Verdana, sans-serif;">Quinoa is considered to be a complete protein and is a good source of fiber, calcium, and more. The flavor tends to be nutty and can be crunchy if not overcooked. I tend to prefer it a bit crunchy and less cooked. I guess we could call it al dente! We try to incorporate quinoa about once a week. John even enjoys it for breakfast at times. It is versatile enough to be served savory and sweet, like rice. In my opinion, it can be substituted for rice in many dishes. While I love rice, I like to change it up a bit by using quinoa. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQh5nVmugLL23_ramQ4q9g5ADxCke8JMDB_FjvfZcsGqtoW-izuYBYfT3y_lyswONDAGTgr4w_vRXJhtkn2teiG4C-JCWYLlUBN0W1tRjiX_rTKnawFict_49JRVUJywXQVDYIJugqS1j/s1600/DSCN3572.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQh5nVmugLL23_ramQ4q9g5ADxCke8JMDB_FjvfZcsGqtoW-izuYBYfT3y_lyswONDAGTgr4w_vRXJhtkn2teiG4C-JCWYLlUBN0W1tRjiX_rTKnawFict_49JRVUJywXQVDYIJugqS1j/s320/DSCN3572.JPG" width="320" /></a><span style="font-family: Verdana, sans-serif;">After going gluten free, I received a cookbook that was made up of all gluten free recipes. The book contained meat and eggs and therefore I immediately dismissed it. Then it brought up the passion that I used to have of veganizing recipes. Years ago, I used to watch Food Network and veganized recipes that enticed me. This died away after the diagnosis came. The presence of this book seemed to rekindle that love of veganizing recipes. There are some items in the book that are vegan, but I have enjoyed veganizing many of the recipes. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIDo4mqIEaSY_nlsY6Yl8xOfddehtU9O_bGGHpDiCiFCh90nyFBsWqMTTkHJp5o1O6C08YLNF-ndrXDofxPy3HPVf6V6O3nLnBUqrTFtrtHn1AiQTBaIlQH7O0d0wUv-86ZfZSJ5XxFEFr/s1600/DSCN3570.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIDo4mqIEaSY_nlsY6Yl8xOfddehtU9O_bGGHpDiCiFCh90nyFBsWqMTTkHJp5o1O6C08YLNF-ndrXDofxPy3HPVf6V6O3nLnBUqrTFtrtHn1AiQTBaIlQH7O0d0wUv-86ZfZSJ5XxFEFr/s320/DSCN3570.JPG" width="320" /></a><span style="font-family: Verdana, sans-serif;">One such recipe was a South American Chicken and Quinoa dish. I made several substitutions and changes to the recipe, enough to even call it my own. While the dish might not be what we consider to be traditional Latin cuisine, it has a lot of flavors like coconut, turmeric, peppers, and onions. The coconut milk added richness and creaminess to the quinoa. The addition of curry powder made it almost seem Indian in nature. I find it nice to have a product like <a href="http://beyondmeat.com/" target="_blank">Beyond Meat</a> that is both gluten free, vegan, and a good cruelty free version of chicken. If you are soy-free consider removing the Beyond Meat and using beans! </span><br />
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<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;"><u><b>South American Quinoa</b></u></span><br />
<ul>
<li><span style="font-family: Verdana, sans-serif;">1 tsp turmeric</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp thyme</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 package of Beyond Meat</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tbsp olive oil, divided</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 bell peppers, green or red, chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 medium onion, chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 c quinoa</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 c vegetable broth</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 1/2 c light coconut milk</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp ginger</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp of grated ginger</span></li>
</ul>
<span style="font-family: Verdana, sans-serif;">Combine the turmeric and thyme in a bowl. Dredge the Beyond Meat with the spice mixture to thoroughly coat. Set aside. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0sSLQqYvqahaly2pglx_HSNEi3baOihyphenhyphenMCYYZDxxMsqnfweVQjsdh0dndD5NWAo0AUMkLbeNwBxZMvNCs2ntUeuXFiprm9lgQVPXDnEYR-mSvW870JhdnaZK0GEJ5M5khvxUYD163kN1A/s1600/DSCN3577.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0sSLQqYvqahaly2pglx_HSNEi3baOihyphenhyphenMCYYZDxxMsqnfweVQjsdh0dndD5NWAo0AUMkLbeNwBxZMvNCs2ntUeuXFiprm9lgQVPXDnEYR-mSvW870JhdnaZK0GEJ5M5khvxUYD163kN1A/s320/DSCN3577.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Heat a half of teaspoon of oil in skillet and add the bell pepper and onion. Cook two minutes. The vegetables should be tender. Remove from the pan and place it back on the stove and add the remaining half of teaspoon of oil. When warm, place the Beyond Meat and cook for 3-4 minutes to warm. Set aside. </span><br />
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<span style="font-family: Verdana, sans-serif;">Meanwhile combine the quinoa, broth, coconut milk, curry, and ginger in a saucepan. Bring to a boil and simmer covered for 12 minutes. When finished, add the vegetable mixture to the skillet with the Beyond Meat. Then add the quinoa mixture and cook for 3-5 minutes until the remaining liquid is absorbed. </span><br />
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<span style="font-family: Verdana, sans-serif;"> </span><br />
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VeggieAmandahttp://www.blogger.com/profile/02884481495904655107noreply@blogger.com3tag:blogger.com,1999:blog-1286538786106084426.post-92000769390865633072013-09-24T07:30:00.000-04:002013-09-24T07:30:02.368-04:00Papusas Failures- MoFo Post Eighteen<span style="font-family: Verdana, sans-serif;">Post #18 for Vegan MoFo 2013. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Papusa failures. Don't they look good though?</td></tr>
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<span style="font-family: Verdana, sans-serif;">Only a couple of posts left for the month of September and MoFo 2013! I made it to post 17 without a failure......then came the post 18 about papusas! So here you have it! My failure for MoFo. I think it is important to share our successes and our failures. We are all creators and every creation cannot be a success, I feel as though I have had many failures that lead me to successes. As I read all of these lovely blogs full of successes, I wonder about the failures. Not because I am a crumudgen who wants my fellow MoFo'ers to fail, but because it brings out the humanity. I have seen several blogs this year with failures and it gave me the courage to post about one of my own. </span><br />
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<span style="font-family: Verdana, sans-serif;">Many years ago, we had a restaurant in the area that served Nicaraguan and and Salvadorian food. One of my favorite items on the menu were the <a href="http://en.wikipedia.org/wiki/Pupusa" target="_blank">papusas</a>. They came with a meat and a vegetarian option. The veg option had beans and cheese. They were crispy on the outside and gooey on the inside. The dough seemed to be made of corn flour of some sort. They were a favorite served with salsa, rice, and beans. I was sad when the restaurant went out of business as they had so many dishes that I had never seen before. </span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-p-qUbd_BWdJDndpnHS5mtUejni5Lf-IjotvrgceBtzr353tqZ59aBeJsMmij4ZdA-NlDyjg5Ue_u8N_g6CpC9KwPuJO0-33wR7ssyHQG7r0mUoSKsj8F6JaLQhjKZ8Zp0Vn5DUxjKLf/s1600/DSCN3487.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-p-qUbd_BWdJDndpnHS5mtUejni5Lf-IjotvrgceBtzr353tqZ59aBeJsMmij4ZdA-NlDyjg5Ue_u8N_g6CpC9KwPuJO0-33wR7ssyHQG7r0mUoSKsj8F6JaLQhjKZ8Zp0Vn5DUxjKLf/s320/DSCN3487.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are the papusa balls before I shaped and stuffed them</td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;">Since that restaurant, I have had papuses one other time. They were at a place that told me they were gluten free, but then I later found out that they used the same oil as gluten (therefore not gluten free). Since that incident, I have wanted to try the round gooey pockets. I reviewed techniques online and set out to make them using what I thought was going to be my own spectacular recipe. </span><br />
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<span style="font-family: Verdana, sans-serif;">I encountered trouble as soon as I started putting the papusas together. I was not able to get a proper seal and many of the pockets leaked the filling. I pan fried them in a little bit of oil and they were heavy and oily tasting. I used olive oil, which was probably among one of my many mistakes. The oil flavor was not appealing one bit with the corn flour. My second mistake was that I used masarepa from my very successful <a href="http://newmanimproved.blogspot.com/2013/09/tempeh-and-avocado-arepas-mofo-post-9.html" target="_blank">arepa</a> posting earlier in the month. It felt like the flour was a bit too dense for the papusa. From what I had seen online, masa harina is commonly used. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0is8GHhdUIBrf2pCiZKYPw80GjswmogorQdmli-utjjN5hG8Q7CTDelnZZYCkfwOvSvCci7ka44HgWUyn4E8Uc6oH1Fq1-iNObCpfWR8-utakNBGQWnpgKVZO5BBWESYg2PFeI7RGGgt-/s1600/DSCN3491.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0is8GHhdUIBrf2pCiZKYPw80GjswmogorQdmli-utjjN5hG8Q7CTDelnZZYCkfwOvSvCci7ka44HgWUyn4E8Uc6oH1Fq1-iNObCpfWR8-utakNBGQWnpgKVZO5BBWESYg2PFeI7RGGgt-/s320/DSCN3491.JPG" width="320" /></a><br />
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<span style="font-family: Verdana, sans-serif;">The papusa pockets were heavy, oily, and did not have enough vegan cheese in them. I was not able to get much filling inside the pockets and the beans seemed to dry the inside out. There was obviously a technique that I was missing. They were not inedible, but they were not something I would ever want to eat again. I plan to remake them again, but will most likely follow a recommended recipe. </span><br />
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<span style="font-family: Verdana, sans-serif;">This failure, led me to think of another idea that ended up being quite successful (post to follow this week). I would like to know, what have been your cooking </span><br />
failures and did they lead you to any successes? <br />
VeggieAmandahttp://www.blogger.com/profile/02884481495904655107noreply@blogger.com5tag:blogger.com,1999:blog-1286538786106084426.post-26983220391965372612013-09-23T07:30:00.000-04:002013-09-23T07:30:01.549-04:00Lime Avocado "Cheese"cake- MoFo Post Seventeen<span style="font-family: Verdana, sans-serif;">Post #17 for Vegan MoFo 2013. </span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigtnp50Igaq1S7IoUaiWOKyoqqrKVnJ8LsHhbuApAyV0qXhlKqBknTbSN0Kx04PanG73zoetaGnbqLCPyQC3GS1YCjLoamd2yg8j0wAOPMkS3yZNX9UuVIpNl07mYhOg6Qx-IHWSKd-qTf/s1600/DSCN3509.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigtnp50Igaq1S7IoUaiWOKyoqqrKVnJ8LsHhbuApAyV0qXhlKqBknTbSN0Kx04PanG73zoetaGnbqLCPyQC3GS1YCjLoamd2yg8j0wAOPMkS3yZNX9UuVIpNl07mYhOg6Qx-IHWSKd-qTf/s320/DSCN3509.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheesecake after baking, but before it set in the fridge</td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;">I have focused all of my recipes on savory entrees thus far. I am a fan of savory items, but I also enjoy sweets once and a while. Lately, I have been eating more sweets than normal because of all of the birthdays and the amazing friends that I have. In keeping with my sweet-eating month, I thought it was time to create a Latin inspired dessert. The thought of Flan went through my head, but I am not a fan of the consistency or the dessert in general. I know that it is a widely loved dessert, but it just is not my thing. Not to mention the large reliance on eggs in the dessert. </span><br />
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<span style="font-family: Verdana, sans-serif;">As I pondered my options, I was reminded of two things. First was margarita pie that I had seen people eat at a previous job. It was not the most appetizing looking dessert as it was bright green and was made of sorbet. However, it was served with a pretzel crust and that was of interest to me. I am not a fan of sorbet either. I have not had a vegan sorbet, but before I went vegan I had tried it several times and felt was not worth the calories. </span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5TtEEpwgJx32uGGWciNXPpNqEkMyQOgHcusci3s48P2VwzeJ0SOCtIkSz5vjdw2Bxi6NxHOSP2ty9FoeiNTUtwjmlAojUxtOZYUgAVr8asEEoEOrwYcJA5GW0KwaKHs7g-wZRzBVU5I2o/s1600/DSCN3507.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5TtEEpwgJx32uGGWciNXPpNqEkMyQOgHcusci3s48P2VwzeJ0SOCtIkSz5vjdw2Bxi6NxHOSP2ty9FoeiNTUtwjmlAojUxtOZYUgAVr8asEEoEOrwYcJA5GW0KwaKHs7g-wZRzBVU5I2o/s320/DSCN3507.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheesecake after it had set in the fridge</td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;">Second, at <a href="http://newmanimproved.blogspot.com/2013/09/paladar-vegetariano-home-cooked-meal.html" target="_blank">Paladar Vegetariano</a> we were served a lime and avocado pie that was out of this world! The pie was raw and delicious and a perfect ending to that nice evening. I originally wanted to recreate the raw pie, but I made an attempt that I felt was a pure failure. I brought it as an experiment to dinner at a friends house and it was not edible to me. John and my friend ate it and said that they liked it, but I am convinced they were being nice. It was hard for me to stomach. I did not put in enough lime to avocado ratio left out a sweet element to the dessert. </span><br />
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<span style="font-family: Verdana, sans-serif;">Thinking of the margarita pie and the pie from Paladar Vegetariano, I had the idea to create an avocado lime cheesecake. One of my first attempts at making a vegan dessert was a cheesecake and it was a pure success. I was able to fool carnivores with the dessert, thinking it was a cheesecake made from cows milk. The recipe is such a success, that I wanted to follow a similar structure. The difference was that in this creation, wanted to remove some of the vegan cream cheese from the recipe. Avocado is creamy and seemed like a good substitution for some of that cream cheese. So I set out to replace some of it with the creamy avocado to see how the cheesecake would turn out. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV8A99v64ih5oRlhzEvA3nh7PGJWNghqeGuibiUz9GbYE3oYA6OaKjUBt-0XDlxD3aL5b91TtjjRyESAFPmSLJ7qVjJ1vAv9HjEoW4WJQxVrKEaxlKxG67dZW0TKw8t0qqv510Dkpzkupk/s1600/DSCN3502.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV8A99v64ih5oRlhzEvA3nh7PGJWNghqeGuibiUz9GbYE3oYA6OaKjUBt-0XDlxD3aL5b91TtjjRyESAFPmSLJ7qVjJ1vAv9HjEoW4WJQxVrKEaxlKxG67dZW0TKw8t0qqv510Dkpzkupk/s320/DSCN3502.JPG" width="320" /></a><span style="font-family: Verdana, sans-serif;"> I brought cheesecake experiment to a birthday dinner for a friend. Some people asked for seconds, so I think the recipe was a success. I would like to use the pretzel crust for other pies and plan to try a different crust with the cheesecake as well to experiment even further. The pretty green of the cheesecake was fun! I also enjoyed the creaminess of the avocado and vegan cream cheese. The lime was quite strong in the pie, but it felt appropriate. If you are not a fan of lime, I suggest cutting the recipe down to one lime juiced. I plan on making this again! What fun desserts have you created lately?</span><br />
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<u><b><span style="font-family: Verdana,sans-serif;">Lime Avocado "Cheese"cake</span></b></u><br />
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<span style="font-family: Verdana,sans-serif;"><i>Crust:</i></span><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">2.5 c gluten free pretzels</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 tbsp vegan butter, melted</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 tbsp brown sugar</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"><i>Pie filling:</i></span><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">1.5 avocados</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 tub of vegan cream cheese</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 limes, juiced</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 c vegan sugar</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 tsp vanilla extract </span></li>
<li><span style="font-family: Verdana,sans-serif;">1/4 c sorghum flour</span></li>
</ul>
<span style="font-family: Verdana, sans-serif;">For the crust, set the oven at 375 degrees. Crush the pretzels in to small pieces using a bag and the back of something flat (I used a measuring cup). Mix in the melted butter and brown sugar. Press into a large pie pan. Place into the oven and bake for 15 minutes until crispy. Remove from the oven and let cool while you make the filling. </span><br />
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<span style="font-family: Verdana, sans-serif;">Place the avocados and cream cheese into a bowl. Use a mixer to make the filling smooth. Add in the lime juice, vegan sugar, and vanilla extract. Mix more incorporating all of the ingredients. Then fold in the flour. Spoon the mixture into the cooled pie crust and bake 40 minutes. </span><br />
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<span style="font-family: Verdana, sans-serif;">Remove from the oven and let cool. Then place in the refrigerator over night to set. Serve as is or you can use whip cream or berries on top. </span><br />
VeggieAmandahttp://www.blogger.com/profile/02884481495904655107noreply@blogger.com3tag:blogger.com,1999:blog-1286538786106084426.post-47968927700891741572013-09-20T07:30:00.000-04:002013-09-20T07:53:39.777-04:00Gluten Freeversary- MoFo Post Sixteen<span style="font-family: Verdana, sans-serif;">Post #16 for Vegan MoFo 2013. </span><br />
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<span style="font-family: Verdana, sans-serif;">I am deviating from my theme today. Vegan MoFo generally happens in October, but this year it falls in the month of September. This month is filled with many birthday celebrations and smiles, but it also reminds me of a difficult time in my past. I blog about this every year as a remembrance of what I have had to overcome. Many have had to overcome much more than this, but this is nonetheless a milestone in my life that I need to share yearly. </span><br />
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<span style="font-family: Verdana, sans-serif;">In my late 20's, I began to develop an odd health condition. My life had become unpredictable, planning it around when I might get sick. I started to fear social interactions, especially ones that involved food. In every situation, I had to know where the escape route was or have access to my keys in case I needed to leave suddenly. My heart would often race and I would become flustered with the thought of getting sick. My only way of comfort would be to run to the bathroom or a private area and breathe. I feared that people would notice I was getting up too often. I would make excuses, spill items on myself, and pretend to get phone calls. </span><br />
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<span style="font-family: Verdana, sans-serif;">People that spent a lot of time with me started to notice that something was wrong. I also had excuses for that. I started avoiding certain situations so that people would not notice. The thought of eating out in a restaurant would give me heart palpitations. I tried by ordering light and taking little nibbles praying that sickness would not set in. Sometimes that plan failed. When it failed, I would begin sweating and running to the restroom. I worried about ruining everyone's dinner. There were times where I kept people waiting while I paced in the dark to beat off the nausea. Pepto bismal and ginger chews became staples in my purse and my diet. </span><br />
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<span style="font-family: Verdana, sans-serif;">The more I felt this way so unpredictably, the more I started to worry. I had just entered my thirties and something was very wrong. Was I dying? What was happening to my body? I kept a food diary, but could not link what was happening to food. Sometimes, I would not have eaten for hours, but the smell of food would turn my stomach. No signs pointed to food. I began to think that I had a mental condition. </span><br />
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<span style="font-family: Verdana, sans-serif;">After many months of worrying, doctors appointments, and different diagnosis my Doctor suggested that I had <a href="http://www.mayoclinic.com/health/celiac-disease/DS00319" target="_blank">Celiac Disease</a>. She suggested that I go to a specialist to confirm. There were many things that followed after that, but the end result was an a blood test and an upper endoscopy to confirm that I in fact had Celiac Disease. </span><br />
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<span style="font-family: Verdana, sans-serif;">The news came to me three years ago today. I had come home from work, John was making Pad Thai with wheat noodles, and I went out to get the mail. The mailbox contained a thick envelope addressed to me. With fear, I opened up the package alone on the front steps. My worst fears confirmed, I had Celiac Disease. I walked in the door, handed the packet to John, and then fell apart. The next day I headed to Madison, WI for work even though I felt as though I had just fallen apart. At the time, if felt like my whole world had come crashing down before me.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I will never forgot my last gluten meal. In hindsight, I would have chosen something different like a pizza, sourdough or Italian bread, or maybe even cake. While John suggested that I ease into the diet, I disagreed and decided jump in with both feet. September and October were extremely hard and depressing months for me, but I made it. I survived it and it has made me a stronger person today. </span><br />
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<span style="font-family: Verdana, sans-serif;">So I break my MoFo theme to recall these memories. For me it is important to remember this time and realize how much I have grown from this whole experience. While I do not have an allergy, I have come to have an understanding for those who have allergies and/or sensitivities. This all is a good reminder that when life gives you lemons, you should make gluten free vegan lavender lemon cupcakes! :-)</span>VeggieAmandahttp://www.blogger.com/profile/02884481495904655107noreply@blogger.com6tag:blogger.com,1999:blog-1286538786106084426.post-7506020826365796792013-09-19T07:30:00.000-04:002013-09-19T07:30:01.806-04:00Empanadas- MoFo Post Fifeteen<span style="font-family: Verdana, sans-serif;">Post #15 for Vegan MoFo 2013. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgqX2WoNPOyVjZiynox_ISEug7ixyNbqlqqiZivcFL-gnQxJySQVALlenmxL25wjd0nim17YTaoXHZAa_RJqjBW10LPts1wtshdJdrkt76jLAlq3gRE-d41PlUBfnB0X_tQdkkaqqXfFqI/s1600/DSCN3480.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgqX2WoNPOyVjZiynox_ISEug7ixyNbqlqqiZivcFL-gnQxJySQVALlenmxL25wjd0nim17YTaoXHZAa_RJqjBW10LPts1wtshdJdrkt76jLAlq3gRE-d41PlUBfnB0X_tQdkkaqqXfFqI/s320/DSCN3480.JPG" width="320" /></a><span style="font-family: Verdana, sans-serif;">I feel like <a href="http://en.wikipedia.org/wiki/Empanada" target="_blank">empanadas</a> are all the rage these days. I see them sold at food trucks, see them on menus, and hear about them in the media. The concept is genius- a hand pie of sorts with a savory filling. Before going vegan, I tried them several times at the local farmers market. It was a potato and soy meat filling. I really enjoyed the flavor and wondered why I had not had one before. After going vegan and then gluten free, I forgot about them. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn2hKTHTW-zRgLlnBPS1vzyXE4949hhoRJRYUW2ZdbnQX3xU-NzeEL3YhzoMh0GqqsPZ8aAsOI2sRFK8N4QoPXLje7gZmRKusZgcjfZGAHH4tfm9LFSOoq3bgSUlONaNRp4HkJh6b_hXDz/s1600/DSCN3465.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn2hKTHTW-zRgLlnBPS1vzyXE4949hhoRJRYUW2ZdbnQX3xU-NzeEL3YhzoMh0GqqsPZ8aAsOI2sRFK8N4QoPXLje7gZmRKusZgcjfZGAHH4tfm9LFSOoq3bgSUlONaNRp4HkJh6b_hXDz/s320/DSCN3465.JPG" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;">Fast forward to Puerto Rico and our stay at <a href="http://newmanimproved.blogspot.com/2013/09/vegan-bed-and-breakfast-mofo-post-six.html" target="_blank">Maravilla</a> and I was joined once again with the savory hand pie. I believe the filling was black bean and various vegetables. I do not remember exactly, but I was excited to once again get to eat this treat. The predominant flavor in the dough was corn and chunks of cornmeal could be seen. The crust was a bit firm, which works for an empanada as it would seem you should eat it out of your hand. As I enjoyed the pie looking out over the ocean, I thought about making these when I got home. I thought about different types of flavors and crusts. I decided that I would make my empanada with a more delicate crust, more like a pie crust. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt81wzmYkzjTkzfjndTw86hZxZnUt5BzjYKxWJ1Vri7ggxfoRqiRf2l7xSNVhUKKuSCYBgqQl7fBEg2938E3Bcs0VP53_52mVpu6NMj0rH1wfBup3lOtWgddQFN4ZHEqXUpvCW9ehPLLii/s1600/DSCN3472.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt81wzmYkzjTkzfjndTw86hZxZnUt5BzjYKxWJ1Vri7ggxfoRqiRf2l7xSNVhUKKuSCYBgqQl7fBEg2938E3Bcs0VP53_52mVpu6NMj0rH1wfBup3lOtWgddQFN4ZHEqXUpvCW9ehPLLii/s320/DSCN3472.JPG" width="320" /></a><span style="font-family: Verdana, sans-serif;">One of my favorite pie crusts is oat based and from the <a href="http://www.welcomingkitchen.com/" target="_blank">Welcoming Kitchen cookbook</a>. It is very rich and crumbly and can be enjoyed savory or sweet. I add more agave nectar to the recipe when I am making a sweet pie and less when it is savory. This crust has worked well for me as the base of quiche, pot pies, and an apple pie. I decided to put it to the test for an empanada. I made the dough using my electric mixer and let it rest in the refrigerator for an hour. I cannot share this recipe as it is not mine, but I encourage you to use your favorite <a href="http://xgfx.org/" target="_blank">xgfx</a> crust recipe. It is key that you use a crust that you can easily roll out with a rolling pin or pat down with your hands. Gluten free doughs can often be sticky, so have some extra flour on hand for your work surface. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMjpBkdOnb2Kk3YocyK3eMU0HoNHEr68Z6Wk_LieHQAt-jq0xPwCO75EcZZ3lmuZwdlzqjiZRxiyuwy47jy-NPDB6yXdEvbt8H1FFqg-lAXdHTWQ2Gq0wpOFJczCVwStHCRBbfez8M2z76/s1600/DSCN3477.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMjpBkdOnb2Kk3YocyK3eMU0HoNHEr68Z6Wk_LieHQAt-jq0xPwCO75EcZZ3lmuZwdlzqjiZRxiyuwy47jy-NPDB6yXdEvbt8H1FFqg-lAXdHTWQ2Gq0wpOFJczCVwStHCRBbfez8M2z76/s320/DSCN3477.JPG" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;">For my filling, I decided to go with mushrooms, onions, spinach, and pepper jack vegan cheese. I have been enticed lately by <a href="http://drsimpsongallery.com/veg-am/" target="_blank">Veg-Am</a>, one of my favorite bloggers, and her use of mushrooms. Cremini are my mushroom of choice as they are hardy and "meaty". They hold up well to cooking. Like most mushrooms, they shrink when cooked. Not a fan of the mushroom? No worries! Sub in another ingredient instead. I cannot leave out my mushroom hating friends! These are supposed to be fun and delicious, so go wild if you wish! </span><br />
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<span style="font-family: Verdana, sans-serif;"><u><b>Mushroom and Spinach Empanadas</b></u></span><br />
<ul>
<li><span style="font-family: Verdana, sans-serif;">1 recipe of your favorite pie dough</span></li>
<li><span style="font-family: Verdana, sans-serif;">Gluten free flour for rolling out the dough</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 an onion, chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 garlic clove, chopped small</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 c mushrooms, sliced</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 c spinach</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp liquid smoke</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 tsp paprika</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp chili powder</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 c vegan pepper jack cheese </span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tbsp almond milk for an "egg wash"</span></li>
</ul>
<span style="font-family: Verdana, sans-serif;">Heat a medium skillet over medium heat. Add water or olive oil to the pan. When hot, add in onions and cook for about 5 minutes. Then add in garlic and cook a minute more. Add the mushrooms to the pan and let them sweat out and cook, this should take about 5 minutes. Add spinach, liquid smoke, paprika, and chili powder to the pan and let the spinach wilt. Turn the heat off and set the mixture aside. </span><br />
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<span style="font-family: Verdana, sans-serif;">While the mixture cools, heat the oven to 375 degrees. Roll out the pie dough and cut into rectangular strips. Use as much flour as needed to roll out the dough. I was able to get 7 strips out of mine, but you might get less. Place about a tablespoon of cheese in the center of the strip, then top with spinach mixture. Take the short end of one side of the strip and fold it over to touch the other end. Seal the sides of the pocket with your fingers and form into a half moon shape. Make sure that the crust remains sealed. You can close with a fork at the ends or with your fingers. I formed an edge around mine. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnZum_5FjZ5pz8Sr4VGlidlgRvLu-Oh8r7gYfCqmWPZfEAcM-djKyjQ2B6p5E5Cgd_bzBy7QUEGMCztIZ3jZCSwK67sLEGhBfM-roFUdPTu_GDOU98yZmYW3o-PnfsQWFiPa7dY4sJTwmm/s1600/DSCN3467.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnZum_5FjZ5pz8Sr4VGlidlgRvLu-Oh8r7gYfCqmWPZfEAcM-djKyjQ2B6p5E5Cgd_bzBy7QUEGMCztIZ3jZCSwK67sLEGhBfM-roFUdPTu_GDOU98yZmYW3o-PnfsQWFiPa7dY4sJTwmm/s320/DSCN3467.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Place the empanadas on a prepared baking pan. Brush the top and sides of each empanada with the almond milk. Place in the oven for about 25 minutes. Check to make sure they do not brown too much. Remove, let cool for about 10 mins and enjoy!</span>VeggieAmandahttp://www.blogger.com/profile/02884481495904655107noreply@blogger.com3tag:blogger.com,1999:blog-1286538786106084426.post-42609751479576483172013-09-18T07:30:00.000-04:002013-09-18T07:30:00.699-04:00Vegan Queso and Potato Tacos- MoFo Post Fourteen<span style="font-family: Verdana, sans-serif;">Post #14 for Vegan MoFo 2013.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCmGvXeYajSORpWwu7YVhQzoJAd88yfuYbe0cRwP13oxbGn90VZKwEiqHgl3XFHcifjwTF0mI3bv7WpE7_m1rb2zCHHFXyolU0bKOjOHMdorJ9G0zvbZQNrBVUZZLLYieRyFSHuCeV8DRE/s1600/DSCN3438.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCmGvXeYajSORpWwu7YVhQzoJAd88yfuYbe0cRwP13oxbGn90VZKwEiqHgl3XFHcifjwTF0mI3bv7WpE7_m1rb2zCHHFXyolU0bKOjOHMdorJ9G0zvbZQNrBVUZZLLYieRyFSHuCeV8DRE/s320/DSCN3438.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here it is all put together. </td></tr>
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<span style="font-family: Verdana, sans-serif;">Who does not love a taco out there? While tacos have a Latin origin, they have become so popular here. I have seen so many variations of the taco in restaurants and food trucks. The concept is quite simple, but the flavors can make all of the difference. I generally prefer a crispy shelled taco to the soft shell. As a child, I would get excited about taco night. My mom would make seasoned ground beef and then we would have lettuce, tomato, cheese, salsa, and more to fill our taco. She usually served crunchy shells. This was often accompanied by what she called <a href="http://newmanimproved.blogspot.com/2011/10/simple-spanish-rice.html" target="_blank">Spanish rice</a> and various other vegetable sides. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi97M2dFo2VyCnPeE_02UYLcO_8Gn38FamPsuZwTI0lkVBw31DmAVMC_O1FrEeEHELmzFca0suTbRsKF_pZcGat5YizOPRWKddVGeQdM9tUYzOGmZSvK-OHtL7piNDbr692zItD0dJ-YkL2/s1600/DSCN3420.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi97M2dFo2VyCnPeE_02UYLcO_8Gn38FamPsuZwTI0lkVBw31DmAVMC_O1FrEeEHELmzFca0suTbRsKF_pZcGat5YizOPRWKddVGeQdM9tUYzOGmZSvK-OHtL7piNDbr692zItD0dJ-YkL2/s320/DSCN3420.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomatillos</td></tr>
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<span style="font-family: Verdana, sans-serif;">As I became vegetarian as a teenager, I remember my mom buying veggie taco "meat" for me and having the same dinner. I do not remember the brand, but I enjoyed the tacos just the same. Now that I am vegan and gluten free, it is harder to find a taco "meat" filling. There are a few on the market and they are just ok. I have made similar fillings using <a href="http://www.bobsredmill.com/tvp-textured-veg._protein.html" target="_blank">TVP</a>, but sometimes I like to go a bit more exciting with our fillings. As I was flipping through a recent issue of VegNews, I saw a post for potato tacos and queso fresco. The recipe looked delicious! After looking through it, I realized that I already made each of their suggested fillings my own way. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwQ-_L7JWtS0LjdBmMGPUtyymD6fHXqh0qzlLTqxZqVDT7vFAFnQyqEFziEe7d0tfZmQWFpD3-cqGI67DJ5m0-nLKUBSHtfzYTYELWWI09Y3uXWshbu3L19E_5JINTosJ1GVrp5NTqVWdX/s1600/DSCN3424.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwQ-_L7JWtS0LjdBmMGPUtyymD6fHXqh0qzlLTqxZqVDT7vFAFnQyqEFziEe7d0tfZmQWFpD3-cqGI67DJ5m0-nLKUBSHtfzYTYELWWI09Y3uXWshbu3L19E_5JINTosJ1GVrp5NTqVWdX/s320/DSCN3424.JPG" width="320" /></a><span style="font-family: Verdana, sans-serif;">The inspiration for the dish comes from VegNews, using two of my own recipes. The third recipe is adapted from a VegNews email that I received over a year ago. The magazine had a crumbly queso fresco that looked good, but the queso dip that I had many times before sounded better. One of the first recipes I created on my own was a tomatillo salsa years ago before I was even vegan. After looking back, I realized that I had never shared it before. I have served it to many salsa lovers and it has been a hit. Lastly, the potatoes are the standard ones we make when we want oven roasted ones. Sometimes we change up the seasoning depending on the accompanying side dishes. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Tomatillo salsa and queso dip</td></tr>
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<span style="font-family: Verdana, sans-serif;">I was so pleased with putting the three of these recipes together. The tacos were amazing. I only ate two small ones because the potatoes and queso dip are filling. Beware, this queso dip makes a large serving. Be prepared to buy some tortilla chips and make nachos to use it up. It will still be there after you have chowed down an the remaining soft corn tortillas. Now that I have this combination down, I expect to have this quite a bit. And not to toot my own horn, but the tomatillo salsa is so good that I could literally drink it up. If you think I am kidding, ask my friends if I drink sauces when I like them. (Example- the spicy peanut sauce made by <a href="http://thefictionkitchen.com/" target="_blank">Fiction Kitchen</a> and the homemade ketchup by <a href="http://www.ninthstbakery.com/" target="_blank">Ninth Street Bakery</a>)</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I hope you enjoy these recipes during your taco nights as much as we do!</span><br />
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<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;"><u><b>Vegan Queso and Potato Tacos</b></u></span><br />
<span style="font-family: Verdana, sans-serif;"><u><b><span style="font-family: Verdana, sans-serif;"></span></b></u> </span><br />
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<span style="font-family: Verdana, sans-serif;"><i>Potatoes</i></span><br />
<ul>
<li><span style="font-family: Verdana, sans-serif;">3 medium sized potatoes, washed and cubed </span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp olive oil </span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tsp chili powder</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/8 tsp cayenne powder</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp oregano</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp cumin </span></li>
</ul>
<span style="font-family: Verdana, sans-serif;">Preheat the oven to 425 degrees. Place the potatoes in a baking pan, sprinkle with seasonings, then drizzle olive oil and toss or stir to coat. Place in the oven and back for about 25 minutes turning once. If you like a little crunch to your potatoes, turn on the broiler the last couple of minutes</span><span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><i>Tomatillo Salsa</i></span><br />
<ul>
<li><span style="font-family: Verdana, sans-serif;">8 tomatillos, skin peeled off and quartered</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 onion, quartered</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 jalapenos, seeded and chopped (I used one red and one green)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 c cilantro</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 lime, juice only</span></li>
<li><span style="font-family: Verdana, sans-serif;">salt to taste</span></li>
</ul>
<span style="font-family: Verdana, sans-serif;">Place all ingredients in a food processor and process about 30 seconds or less until smooth. Taste for salt and add more as desired. </span><ul>
</ul>
<span style="font-family: Verdana, sans-serif;"><i>Vegan Queso (adapted from a VegNews recipe)</i></span><br />
<ul>
<li><span style="font-family: Verdana, sans-serif;">1 c raw cashews</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 1/3 c almond milk</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 3/4 c soy milk</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tbsp vegan margarine</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tbsp olive oil</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 tbsp gluten free all purpose flour</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 cloves garlic, chopped</span><span style="font-family: Verdana, sans-serif;"> </span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 c nutritional yeast</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tbsp lemon juice</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tbsp white miso</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tbsp hot sauce, more or less to taste </span></li>
<li><span style="font-family: Verdana, sans-serif;">1/8 tsp salt, or less to taste</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 tsp pepper</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp cumin</span></li>
<li><span style="font-family: Verdana, sans-serif;">16 oz can pinto beans</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tomato, chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 tsp corn starch, mixed with 3 tbsp water</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/3 c vegan mozzarella cheese</span></li>
</ul>
<span style="font-family: Verdana, sans-serif;">Place the cashews and almond milk into a blender or food processor and process until smooth. Set aside. Heat a medium saucepan on medium heat. Add in the olive oil and margarine and allow it to melt. Then add in the flour and stir to coat. Let cook for two minutes. Add in the garlic and allow to cook one more minute. Then add in the soy milk, nutritional yeast, lemon juice, miso, hot sauce, salt, pepper, and cumin. Stir with whisk to incorporate. When mixed add in pinto beans, tomato, and corn starch mixture. Let cook for 5-7 minutes until thick. Then add in cheese and stir until melted. </span><br />
<ul>
</ul>
<span style="font-family: Verdana, sans-serif;"><i>Tacos</i></span><br />
<ul>
<li><span style="font-family: Verdana, sans-serif;">10 corn taco shells, soft or hard</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 bell peppers, sliced</span></li>
</ul>
<span style="font-family: Verdana, sans-serif;"><i> </i>Place the taco shells on a plate, line the shell with two tablespoons of potatoes, bell pepper slices, queso, and then top with tomatillo salsa. Repeat and enjoy! Add some hotsauce to spice things up a bit! <i> </i></span><br />
<ul>
</ul>
VeggieAmandahttp://www.blogger.com/profile/02884481495904655107noreply@blogger.com4tag:blogger.com,1999:blog-1286538786106084426.post-40099888884947224862013-09-17T07:30:00.000-04:002013-09-17T07:30:00.147-04:00Paladar Vegetariano: A Home-Cooked Meal- MoFo Post Thirteen<span style="font-family: Verdana, sans-serif;">Post #13 for Vegan MoFo 2013. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Pumpkin Flower Appetizer </td></tr>
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<span style="font-family: Verdana, sans-serif;">For the post today, I would like to go back to Puerto Rico. One of the most interesting parts of the trip was going to <a href="http://www.happycow.net/reviews/paladar-vegetariano-puerto-rico-37176" target="_blank">Paladar Vegetariano</a> in San Juan. When we called, we realized that this restaurant was being run out of the owners house. John spoke with the owner, Geronimo, and he explained that he would make a meal catered to our interests using creativity and local foods. We were excited by the idea and his willingness to make an all vegan and gluten free meal for us. He had some questions of clarification around gluten free and I was pleased with the level and detail of his questions. I already had a feeling that we were going to get a meal that was made with care. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-8OP4OebMRTuaXHpSJz60UHvTw7MoyPJGw-3lGonnv1A57dvJYBiTxmlh-UZ6qeTolfFb8cLrtpZpi4MSUQlZ_dUWC1azLad0DNikekdKdJqtGJyxaFoiC55v47oBk0b878F1tZDXqL_/s1600/159.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-8OP4OebMRTuaXHpSJz60UHvTw7MoyPJGw-3lGonnv1A57dvJYBiTxmlh-UZ6qeTolfFb8cLrtpZpi4MSUQlZ_dUWC1azLad0DNikekdKdJqtGJyxaFoiC55v47oBk0b878F1tZDXqL_/s320/159.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Quenepa</td></tr>
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<span style="font-family: Verdana, sans-serif;">When we arrived, we were greeted warmly by Geronimo and Mendoza, our server. We were seated in the living room at a table with candles and local produce. Geronimo explained to us that <a href="http://en.wikipedia.org/wiki/Paladar" target="_blank">Paladar</a> was a Cuban concept of welcoming people into one's home and cooking for them. We had never heard of the concept, but were delighted to be in his home. We also had the meal explained to us. Almost all ingredients were local and organic. Some even came from the backyard of Paladar Vegetariano. We also learned that many of these ingredients were sold at a local farmers market on the weekend. I could tell we were in for a real treat. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji_xfdweu2La4SxMcISkjcuL7sfu4CMdhOUuSsY1_UXtGNdlw218n3SjwVc82UWGm7g1x2z8ipqLaB_UbnbMjMcchhToqotgnvSrRfp38YxsDt91MPSBPPQVXy97ixNQORE3udTGS5oTvZ/s1600/163.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji_xfdweu2La4SxMcISkjcuL7sfu4CMdhOUuSsY1_UXtGNdlw218n3SjwVc82UWGm7g1x2z8ipqLaB_UbnbMjMcchhToqotgnvSrRfp38YxsDt91MPSBPPQVXy97ixNQORE3udTGS5oTvZ/s320/163.JPG" width="189" /></a><span style="font-family: Verdana, sans-serif;">One of the items on the table was called a <a href="http://en.wikipedia.org/wiki/Mamoncillo" target="_blank">quenepa</a> and we were encouraged to sample the fruit. It was unlike nothing that I had ever tasted before. It had a large pit in the center and had a pink fleshy fruit on the inside. The pit was larger than fruit output and I cannot quite describe the flavor of the pink flesh. It was mushy. sweet, citrus-like, and tropical tasting. Geronimo gave us the whole vine to take home with us and enjoy. </span><br />
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<span style="font-family: Verdana, sans-serif;">The meal started off with a cucumber and lemon juice water that was slightly sweetened. It was served in a wine bottle and left at our table so we could have as much as we wanted. Needless to say, we drank the whole bottle. Shortly after the bottle arrived that our first course was presented. Mendoza was so attentive and explained again to us what was in the first course. It was salad with local greens, pumpkin seeds, shaved fresh coconut, sprouts, and guava dressing. The salad was simple yet flavorful. The guava dressing was slightly acidic and sweet and was unlike any dressing that I had before, but wished that I could have it every day. I love seeds on a salad and the touch of pumpkin seeds and coconut shavings was creative and delicious. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhREi8qMiIUS34EwTDUWsFdtoAo837JdSOfqYJfxdaQGCIyX5VUBYANWauOJUPImsz1nEZGadsywmoueGLkn-NtgZ7J8bq2QOzL-tgxGUcFOcCcwKxrvHY2rPtu4y9SgYekfXYCr49POahyphenhyphen/s1600/161.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhREi8qMiIUS34EwTDUWsFdtoAo837JdSOfqYJfxdaQGCIyX5VUBYANWauOJUPImsz1nEZGadsywmoueGLkn-NtgZ7J8bq2QOzL-tgxGUcFOcCcwKxrvHY2rPtu4y9SgYekfXYCr49POahyphenhyphen/s320/161.JPG" width="320" /></a><span style="font-family: Verdana, sans-serif;">We were off to a great start. The appetizer came out and we were wowed by the presentation and dish. It was a pumpkin flour breaded and stuffed with rice flower and pan fried. The plate was drizzled with a balsamic reduction. The dipping sauce was guava and coconut. The flower had a delicate and crunchy flavor. This was the first time that I had ever been served a flower as the main item on a dish. It was also the first time I had tasted a flower fried. We shared the plate and wished we had more, however; after the rest of the meal arrived were glad we did not. The evening provided us so much food that I even had some leftovers for breakfast the next day! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyRYNl4Y_n4v5K98MyQlhhfJmNgd48AfTNdlrOHBeUhXgAbLiQHefTJaPcn1HDvPwPy67bvC6Z_gcFpqXHDqYCTet2GAeAH12ZApkVFe7ioNtcZimrysC7013yxJvzzE0orNWq1QUQ7T2o/s1600/168.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyRYNl4Y_n4v5K98MyQlhhfJmNgd48AfTNdlrOHBeUhXgAbLiQHefTJaPcn1HDvPwPy67bvC6Z_gcFpqXHDqYCTet2GAeAH12ZApkVFe7ioNtcZimrysC7013yxJvzzE0orNWq1QUQ7T2o/s320/168.JPG" width="320" /></a><span style="font-family: Verdana, sans-serif;">The main course took a while to come out, but we did not mind. We were still enjoying the flavor of the pumpkin flower and dipping sauce. The dinner itself lasted about three hours, but did not seem that it was that long because of all of the good food and conversation. For our main course, we were presented with <a href="http://en.wikipedia.org/wiki/Chayote" target="_blank">chayote</a> filled with pumpkin basmati rice, pumpkin seeds, chayote heart, and a balsamic reduction. While chayote is a fruit, it resembles squash and a root vegetable. There is not any sweetness to it and it almost tasted similar to a potato, but not exactly. The chayote heart was soft and almost creamy, much like that of a avocado heart but not the prickly fibers. I ate all of the rice filling and about a fourth of the chayote body. They wrapped up the remainder of the body for me to take home. I took back with me some of the guava sauce from the appetizer to sprinkle on top. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXW3kpwjgt-823zNjg1-9daO1U8aze2UhhfP7mLxC8g9uq6Tdrhn4S5QaMw6oFsMov_TIA2Yosc1vvkiMrmNW1aXaJnnW63du151_mPg5JOW2x-bgz3O2hE3v9ScSqqF6OSl3ZnnzUfaSX/s1600/170.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXW3kpwjgt-823zNjg1-9daO1U8aze2UhhfP7mLxC8g9uq6Tdrhn4S5QaMw6oFsMov_TIA2Yosc1vvkiMrmNW1aXaJnnW63du151_mPg5JOW2x-bgz3O2hE3v9ScSqqF6OSl3ZnnzUfaSX/s320/170.JPG" width="288" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This was my serving- it was huge!</td></tr>
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<span style="font-family: Verdana, sans-serif;">Along with the meal, we were also given homemade hot sauce, much like most places in Puerto Rico. I do not remember the names of all of the peppers used, but it had a lot of kick to it and a fresh flavor. Have I mentioned how much I love that almost every restaurant had homemade hot sauce? I could not get enough of the homemade hot sauce. I am a sucker for Franks Hot Sauce, but these were so many steps above my go to sauce. I began to look forward to sitting down and being presented with the homemade hot sauce. In Puerto Rico one does not have to ask for hot sauce, but is presented with it as a natural part of the meal. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMVQLQwKWerydNu0jjEiPf3ZZ61XyDXoJDEH6_0QL0LYcOyE0aUkPG-FLWtw7YAYAW81Ovb9V6Vi0wkKcgaL3H26NDCPHFIbkMfXdRMUheklXcztJZUKwQm79juqcDSgyXp-W7FEsFuQWl/s1600/182.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMVQLQwKWerydNu0jjEiPf3ZZ61XyDXoJDEH6_0QL0LYcOyE0aUkPG-FLWtw7YAYAW81Ovb9V6Vi0wkKcgaL3H26NDCPHFIbkMfXdRMUheklXcztJZUKwQm79juqcDSgyXp-W7FEsFuQWl/s320/182.JPG" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me, John, Geronimo, and Mendoza</td></tr>
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<span style="font-family: Verdana, sans-serif;">The last course of the meal was a key lime avocado pie with a cashew, pumpkin seed, and coconut crust. On the top were local banana slices. I was so full when dessert came out that I could only take a couple of bites and asked to take the rest home. (And yes, it was enjoyed for breakfast the next day with the chayote.) The dessert was rich, sweet, and inventive. It was not a complicated dessert with gluten free flours or long baking times. It was based off of fruit and nuts and was still decedent! </span><br />
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<span style="font-family: Verdana, sans-serif;">After wrapping up the dessert, we talked with Geronimo and Mendoza for a while. We also met another person who helped out, but I cannot remember his name. We even paused for a picture. While the quality is not the best, it is still a nice token from the evening. The staff was so kind and friendly and the evening really was a wonderful experience. I recommend eating at Paladar Vegetariano to anyone visiting San Juan. Make sure to call ahead and set up a reservation well in advance. If you are coming from the United States, you can call before you leave for the Island. You do not have to worry about calling internationally as Puerto Rico is part of the United States. I say this not to state the obvious, but I am amazed by the amount of people who thought I was leaving the country. We did not have to present passports! :-)</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiwpWk92oeW8xru1YuUQvgvw59k04BFAvF4Bdno6ZntboW8TazLAhEXn1IHwWWtyTwPc73Z78iIUWUfiNjqj_AiatNa8KJT1B-77ZyZdaY9_n2iW58b1juyoCyLmnLNyITdroZCdXo5xUf/s1600/184.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiwpWk92oeW8xru1YuUQvgvw59k04BFAvF4Bdno6ZntboW8TazLAhEXn1IHwWWtyTwPc73Z78iIUWUfiNjqj_AiatNa8KJT1B-77ZyZdaY9_n2iW58b1juyoCyLmnLNyITdroZCdXo5xUf/s320/184.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coming storm over the ocean</td></tr>
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<span style="font-family: Verdana, sans-serif;">Thank you to staff at Paladar Vegetarianio to giving us an evening of delicious local food and an evening of lovely conversation! </span>VeggieAmandahttp://www.blogger.com/profile/02884481495904655107noreply@blogger.com5tag:blogger.com,1999:blog-1286538786106084426.post-47945113949230895702013-09-16T07:30:00.000-04:002013-09-16T07:48:21.106-04:00"What Am I Supposed to Do With All This Paella"- MoFo Post Twelve<span style="font-family: Verdana, sans-serif;">Post #12 for Vegan MoFo 2013.</span><br />
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<span style="font-family: Verdana, sans-serif;">We have approached the third week into September and Vegan MoFo! This month has flown by! I have really enjoyed the new blogs that I have come across this year as well as the ones I have been following for years. It is impressive the passion and love of vegan cooking that is shared across the globe! </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVFNmUIOIWT3Ffi-UTOKLzW2cDkHQiSskU3wKaSatcvYYDU9PC8FIZK__TVruDuvpZdjyusV7cH7jyP88TBBKmcKKLAn-oTUVnlVIWuC_nFW1KggcGkbY4-m5iyhu0QH0ndprXVS-rSjW4/s1600/DSCN3450.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVFNmUIOIWT3Ffi-UTOKLzW2cDkHQiSskU3wKaSatcvYYDU9PC8FIZK__TVruDuvpZdjyusV7cH7jyP88TBBKmcKKLAn-oTUVnlVIWuC_nFW1KggcGkbY4-m5iyhu0QH0ndprXVS-rSjW4/s320/DSCN3450.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Paella before the peas have been added</td></tr>
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<span style="font-family: Verdana, sans-serif;">The post for today will take us to Spain! When I was 17, my Spanish class took a trip to Spain to practice our Spanish and to experience a different culture. I was so fortunate to be able to go with them. It was an amazing trip! Back then I was a vegetarian, not vegan, and so was one of the male Spanish teachers. Therefore, I was able to follow him around and order what he ordered! It really could not have worked out any better. While that was many years ago, I remember not having any trouble finding vegetarian options. One meal that stuck out to me the most is in <a href="http://en.wikipedia.org/wiki/Madrid" target="_blank">Madrid</a>. I do not remember the name of the restaurant, but I recall sitting on a terrace overlooking beautiful architecture that the city had to offer. Senor Parks ordered vegetarian paella and I decided to do the same. I had heard of paella before, but knew that it was loaded with seafood. I was pleasantly surprised when ours came out with an array of vegetables. I loved the dish! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk5BqQtZVRClJexXnvcjtexlGkcJN-mjXc8XtIKfU7NzAkoCxs2LgsEqRIyCL47MTrkK3rfkVHr0DHpvR9sab0BVx49Pb0pGXdmBm2LTePMA05H0QLS2gkGRKV3-hpaMVE_rUc9fVP6skb/s1600/DSCN3452.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk5BqQtZVRClJexXnvcjtexlGkcJN-mjXc8XtIKfU7NzAkoCxs2LgsEqRIyCL47MTrkK3rfkVHr0DHpvR9sab0BVx49Pb0pGXdmBm2LTePMA05H0QLS2gkGRKV3-hpaMVE_rUc9fVP6skb/s320/DSCN3452.JPG" width="320" /></a><span style="font-family: Verdana, sans-serif;">To this day, that is one of the few meals that stuck with me from the trip. The other one was at a place where my classmates were afraid to speak to the waiter in Spanish, so I ordered for the table. I believe that we were in the city of <a href="http://en.wikipedia.org/wiki/Barcelona" target="_blank">Barcelona</a> that day. I believe that the dish was called tacos con queso. We thought we were getting cheese tacos. When the dish arrived, it was a plate of cheese with olives in the middle. It was not what we expected, but it was fun to order in Spanish! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7VWyK0HV6fH_LURGEpXaEae31fXTgmDyAOC_jZDJJSzPxRPJfIi4n8wOM_5dmectzDOj2fe-nHYc_9JbtUTJ9-5SKk9JfbalogIGKCrvTwqZLdYE7Ohyphenhyphen1UF0NFOmpJGTNY8vP9rfFu3kM/s1600/DSCN3461.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7VWyK0HV6fH_LURGEpXaEae31fXTgmDyAOC_jZDJJSzPxRPJfIi4n8wOM_5dmectzDOj2fe-nHYc_9JbtUTJ9-5SKk9JfbalogIGKCrvTwqZLdYE7Ohyphenhyphen1UF0NFOmpJGTNY8vP9rfFu3kM/s320/DSCN3461.JPG" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;">Over the years, I have made paella thinking about that special evening in Madrid. I am not sure how closely this dish mirrors what I had that night, but I enjoy the flavor and aroma that this dish brings! I have found that Trader Joe's sells reasonably priced saffron. I purchased a small bottle and it has lasted me quite a while. I do not have a <a href="http://www.hotpaella.com/Departments/Paella-Supplies.aspx?gclid=CKKh9_SMy7kCFSbNOgoduWIAPw" target="_blank">paella pan</a>, but used a wok for size. This recipe makes quite a bit of paella. Which reminds me of a line from Seinfeld when George's Mom, Estelle, proclaims "What am I supposed to do with all this Paella?". I like to save the remaining paella for leftovers!</span><br />
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<span style="font-family: Verdana, sans-serif;"><u><b>Vegetarian Paella</b></u></span><br />
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<li><span style="font-family: Verdana, sans-serif;">1 tsp olive oil </span></li>
<li><span style="font-family: Verdana, sans-serif;">4 c vegetable broth, low or no sodium homemade or store bought</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 c brown rice </span></li>
<li><span style="font-family: Verdana, sans-serif;">1/8 tsp saffron</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 onion, chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 cloves garlic, chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp thyme</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 green bell pepper, seeded and chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 red bell pepper, seeded and chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 15 oz can or artichoke hearts (not the kind in oil)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 15 oz can of chickpeas</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tbsp chopped parsley</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 c frozen peas<br />
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</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0ZYA8yjQLrddJHIMrv3S_Pv1w5ksVFhy0QvN02Hc5I1rTpl7pHclroOEoihj90fJC8l_zxNFE6qZsxA7dMSP9EY0g5Wnm3mNBjp2nJ99iFz_9-0izaZaoQhHI_98KBG73GUXe3IMbUl3/s1600/DSCN3440.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0ZYA8yjQLrddJHIMrv3S_Pv1w5ksVFhy0QvN02Hc5I1rTpl7pHclroOEoihj90fJC8l_zxNFE6qZsxA7dMSP9EY0g5Wnm3mNBjp2nJ99iFz_9-0izaZaoQhHI_98KBG73GUXe3IMbUl3/s320/DSCN3440.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Broth with saffron</td></tr>
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<span style="font-family: Verdana, sans-serif;">Heat a wok with the olive oil over medium heat. When the pan is hot, saute onion for 5 minutes. Add garlic and saute a minute more. Then add the broth, saffron, and thyme to the walk. Allow it to boil, add the rice and cook for 35 minutes, covered. Add bell pepper, artichoke hearts, parsley, pepper, and chickpeas. Cover and cook for another 10 minutes until all of the water is absorbed. </span><br />
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<span style="font-family: Verdana, sans-serif;">Open the lid and add the frozen peas. Turn off the heat and allow the pan to sit, closed for about 5 minutes. Remove the lid, stir and serve warm. </span>VeggieAmandahttp://www.blogger.com/profile/02884481495904655107noreply@blogger.com5tag:blogger.com,1999:blog-1286538786106084426.post-84199549081833573462013-09-13T07:30:00.000-04:002013-09-13T07:30:02.419-04:00Vegan Chorizo and "Veggs"- MoFo Post Eleven<span style="font-family: Verdana, sans-serif;">Post #11 for Vegan MoFo 2013.</span><br />
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<span style="font-family: Verdana, sans-serif;">Chorizo is a dish that I tend to hear about quite a bit. I see it on restaurant menus, hear about it online, and have seen it on television. I have never had the meat version of the dish, but have had the pleasure to have vegan chorizo on many occasions. I have had it at vegetarian restaurants and have purchased at various grocery stores in the area. Trader Joes has a brand that is particularly flavorful and gluten free. It comes in a plastic casing and is reasonably priced. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioZUtuGHSal528s_cD4Ktc82ZOCD53s2X3Ta2nahTx-KhuHoXuvkG6K4LVrSS1OykS74ZUIWbhiV5XtNhaUyCpp9xtKRux4PeSfsv9wW1RgXBxwS2DiYskS7z5CCgCOW-R_JaIMlr_FjNZ/s1600/DSCN3378.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioZUtuGHSal528s_cD4Ktc82ZOCD53s2X3Ta2nahTx-KhuHoXuvkG6K4LVrSS1OykS74ZUIWbhiV5XtNhaUyCpp9xtKRux4PeSfsv9wW1RgXBxwS2DiYskS7z5CCgCOW-R_JaIMlr_FjNZ/s320/DSCN3378.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The final dish. Chorizo and "Veggs" </td></tr>
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<span style="font-family: Verdana, sans-serif;">While I enjoy the flavor, I prefer to have homemade items so that I can control the sodium levels in our food. As you have probably noticed from previous posts, I am not a huge fan of salt. I almost never add it to any dish, other than baked goods. I seem to get a more than adequate amount of salt by consuming copious quantities of hot sauce. Have I mentioned that it is an addiction of mine? To lessen the amount of hot sauce that I consume, I try to add more no-salt spices to our food. It is sort of working. Ok, I am lying to myself, it isn't working at all. I still use way too much hot sauce! </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifnT15GA60G0t-BYmfMG2o-im4mE2JSzPj2oLL9nVvIf6ysA1Jmd5RVwWEwdqYoOaKOfIcfZEDIDd5if3mfrcLSD_i-yNv0KXBNo5DwUyoJYL57CpHlHnsL70o4pomvds-ye1ExQ1PR2zT/s1600/DSCN3358.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifnT15GA60G0t-BYmfMG2o-im4mE2JSzPj2oLL9nVvIf6ysA1Jmd5RVwWEwdqYoOaKOfIcfZEDIDd5if3mfrcLSD_i-yNv0KXBNo5DwUyoJYL57CpHlHnsL70o4pomvds-ye1ExQ1PR2zT/s320/DSCN3358.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spice blend used for the chorizo. </td></tr>
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<span style="font-family: Verdana, sans-serif;">In honor of my Latin cuisine theme, I wanted to attempt making chorizo. When we usually get the store bought kind, we serve it with scrambled tofu with a lot of vegetables. On this occasion, I wanted to focus on chorizo and scrambled Vegg's. What is scrambled "Vegg's" you ask? It is scrambled tofu made using <a href="http://thevegg.com/" target="_blank">The Vegg</a> which is a product that is all plant-based replacement for an egg yolk. It mimics the texture and color of the egg without cholesterol, animal ingredients, cruelty to animals, or allergens. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP6cUZVmknIVKz_qonFMiC-OSgGvjpghB1i9HStmUPjhcvwujjzF-5P7d-sjdALPzTibDyNPKzufNcvYvQj-GYnvY8omtXoNSZPpjuBiwMy5ZtRZz4XFk1X9CwUnUhvYMjh-eTFyM5raIl/s1600/DSCN3366.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP6cUZVmknIVKz_qonFMiC-OSgGvjpghB1i9HStmUPjhcvwujjzF-5P7d-sjdALPzTibDyNPKzufNcvYvQj-GYnvY8omtXoNSZPpjuBiwMy5ZtRZz4XFk1X9CwUnUhvYMjh-eTFyM5raIl/s320/DSCN3366.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chorizo and colorful spices cooking</td></tr>
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<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;"> I served the chorizo and Veggs with roasted potatoes and steamed broccoli. </span>he end result of the dish did not mirror the vegan chorizo purchased in stores, but I was pleased with the taste and texture of the dish. I also enjoyed the vegan scrambled eggs alongside of the chorizo.I have become a huge fan of The Vegg! I have created several recipes using it and even had one published on The Vegg's <a href="http://thevegg.com/recipes/" target="_blank">website</a> and in a recent cookbook published by the company called "<a href="http://thevegg.com/cooking-with-the-vegg/" target="_blank">Cooking with The Vegg</a>"</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Have you recreated any store bought vegan items? Have you purchased and tried The Vegg?</span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><u><b>Vegan Chorizo and "Veggs" </b></u></span></span><br />
<ul>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 pound tofu</span></span></li>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 c water*</span></span></li>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">4 tsp Vegg powder</span></span></li>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/4 c red wine</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 large clove of garlic, minced </span></span></li>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">8 oz tomato sauce</span></span></li>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 c <a href="http://www.amazon.com/Bobs-Red-Mill-Textured-Vegetable/dp/B002YR97J2" target="_blank">TVP granules</a></span></span></li>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 tsp paprika</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 tsp smoked paprika</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 tsp coriander</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/2 tsp cumin</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/8 tsp black pepper</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/2 tsp ground cloves</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/2 tsp oregano</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/2 tsp thyme</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/2 tsp granulated garlic</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/2 tsp minced dried onion</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/8 tsp salt </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">cilantro (optional)</span></span></li>
</ul>
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Press the tofu using a tofu press or wrapped in a kitchen towel and placed between two plates with a weight on top. If using a tofu press, the pressing will take about 15 minutes. If using plates, press for about a half hour to 45 minutes. While the tofu is pressing, boil 1 cup of water. When the water comes to a boil, pour it over the granules and let them sit for 10 minutes. </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Meanwhile heat the red wine in a skillet over medium heat. When warm, place the minced garlic into the red wine and cook for 3 minutes. When the TVP is finished sitting mix in the parikas, coriander, cumin, black pepper, ground cloves, oregano, thyme, granulated garlic, dried onion, and salt. Then mix in the TVP into the wine and garlic mixture in the pan. Add in the tomato sauce and mix. Let simmer for 5-7 minutes until the liquid is mostly absorbed. Transfer the mixture to a bowl and set aside. </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">In the same pan, crumble the pressed tofu and let warm in the pan for 5 minutes. Meanwhile, mix the water with The Vegg mixture using a blender*. When mixed, pour over the tofu. Let the tofu cook for 5-7 minutes until the mixture becomes thick. </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">When finished cooking, sprinkle with cilantro. Serve with your favorite breakfast sides like potatoes, salsa, tortillas, and vegetables. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">*If you like less runny scrambled tofu, use less water. For more runny scramble use 1 cup or more of water. </span></span><br />
<ul>
</ul>
VeggieAmandahttp://www.blogger.com/profile/02884481495904655107noreply@blogger.com3tag:blogger.com,1999:blog-1286538786106084426.post-2882941817159458292013-09-12T07:30:00.000-04:002013-09-12T07:30:04.102-04:00Cafe Berlin- MoFo Post Ten<span style="font-family: Verdana, sans-serif;">Post #10 for Vegan MoFo 2013.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYRwKn-7nTsZUy51Xl144nEzLhvstQyjtXmrEPb9LQN6UE0SO2aIB35sp24wyYk1wfUO6FJIktK00OiVuzzaNnF1X_bGQ4IeQLsRqpeNxTlnXeSW__6lmTIBABhhxDcOdre6htb1srSTFC/s1600/150.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYRwKn-7nTsZUy51Xl144nEzLhvstQyjtXmrEPb9LQN6UE0SO2aIB35sp24wyYk1wfUO6FJIktK00OiVuzzaNnF1X_bGQ4IeQLsRqpeNxTlnXeSW__6lmTIBABhhxDcOdre6htb1srSTFC/s320/150.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">International, Puerto Rican, Vegetarian</td></tr>
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<span style="font-family: Verdana, sans-serif;">Today we journey back to Puerto Rico, specifically to San Juan. While we were eating at </span><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;"><a href="http://newmanimproved.blogspot.com/2013/09/cafe-cultura-mofo-post-four.html" target="_blank">Cafe Cultura</a>, we noticed that the restaurant next door was <a href="http://www.cafeberlinpr.com/" target="_blank">Cafe Berlin</a>. The sign caught our attention as it advertised vegetarian food. We had heard about the restaurant on Happy Cow and had visited the website. We were pleasantly surprised by all of the vegan offerings. It was hard to tell online specifically what was gluten free on the vegan menu, but they indicated that they had gluten free pasta and pizza on the menu. Based on this small sampling of menu items, the restaurant seemed like it would offer a nice evening dinner. </span></span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOI1NLxouqaHWzc54eH9ytu_CQoR-Q-QePEqxKgkQXjmo87ORn8mZnuZX_gdf02NzjbEmIf3jjMSOleVvWdkt7S2Hl0HHxi-zz4nGfCcb_Xqm6NXAvXZRoDy5G0U3rPLjsqK483sx6WO85/s1600/148.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOI1NLxouqaHWzc54eH9ytu_CQoR-Q-QePEqxKgkQXjmo87ORn8mZnuZX_gdf02NzjbEmIf3jjMSOleVvWdkt7S2Hl0HHxi-zz4nGfCcb_Xqm6NXAvXZRoDy5G0U3rPLjsqK483sx6WO85/s320/148.JPG" width="320" /></a><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">One evening we visited the restaurant and decided to sit outside. We overlooked a square in the old part of downtown San Juan. On this particular evening, there were quite a bit of people in the square walking and talking. There were men pushing carts selling ice cream and other frozen treats. Couples walking, talking, and holding hands, and the quiet buzz of children running around and playing in the square. The old part of San Juan was proving to be great place to visit. The area has trees, squares, and colorful buildings. It was peaceful to sit outside and enjoy the local culture. </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6LXoOySzQu4q41sExEsMK0J4xqF7Q7dTVIqOOk9pLdjkSpYPahsEVT90wJ_XLCtkhgpNrZU_PPBkfP1z0t5boofLAuwUqpCwzDwXlFbuDrViCAehq9hefKIRFJsb31TXZXhkHOaHV7TZK/s1600/151.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6LXoOySzQu4q41sExEsMK0J4xqF7Q7dTVIqOOk9pLdjkSpYPahsEVT90wJ_XLCtkhgpNrZU_PPBkfP1z0t5boofLAuwUqpCwzDwXlFbuDrViCAehq9hefKIRFJsb31TXZXhkHOaHV7TZK/s320/151.JPG" width="240" /></a><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">We were seated and our waitress was friendly and knowledgeable. She was able to explain the items that suited my needs. After careful consideration, we decided to begin with an appetizer of <a href="http://en.wikipedia.org/wiki/Mofongo" target="_blank">mofongo</a>. Having a friend from Puerto Rico and being on the Island for several days, we had been hearing about this dish quite a bit. It was explained to me as green plantains mashed together, placed in a mold to make the cone shape, and then fried. The traditional version is most likely made with pork. Cafe Berlin was kind enough to make a vegan version. The mofongo was served simply with a bed of lettuce and two shaved carrots on top. The dish was delicious, but was a bit salty and dry. I kept thinking that it needed salsa or a sauce as an accompaniment, but that does not seem to be the way that this dish is normally served. I did, however, enjoy the flavor of the green plantains. </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4FSnhDj1BGVogQrxb56UQJnY6BcINs2vpa7mR1dGZd1G9_benY9ACLw2KJCdw22uunNtDOjhhLbD81LPdM47TkCGk-Ac9dGmOOs4X719TQr6KQrDbtx1EB-QpMhtvCkWWKnRNUqjmHNX0/s1600/152.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4FSnhDj1BGVogQrxb56UQJnY6BcINs2vpa7mR1dGZd1G9_benY9ACLw2KJCdw22uunNtDOjhhLbD81LPdM47TkCGk-Ac9dGmOOs4X719TQr6KQrDbtx1EB-QpMhtvCkWWKnRNUqjmHNX0/s320/152.JPG" width="240" /></a><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">For dinner I ordered a Criollo Tofu which was tofu simmered in a criollo sauce and was served with rice, beans, and plantains. The sauce seemed to be tomato based and had bell peppers and caper berries. Along side of the dish was a small undressed salad. I really enjoyed the flavor of everything on my plate. After the salty mofongo, the salt in my dinner was starting to be overwhelming. If I would have ordered this without the appetizer, I would have probably not noticed the extra spice. The portion was rather large and I ended up having enough leftovers for a cold breakfast the next day. A breakfast leftover of rice, beans, and tofu was just what I needed for breakfast. I had time to recover from the salt of the mofongo and to drink a lot of water! I liked it even better the next day and would recommend this dish. </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLlzVNVdg7BFh1zDGVbuf2KqwHVHemZlKU-naMtuiNx4ytVASnH30H-UHJsGcgk420mO8Ufr1a5o2dEoiOJeGKkAmBv64vsyIi6TygfczTUduKGbZ8UChAd7PxJCoxpaHlHYP79OKjhKwK/s1600/153.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLlzVNVdg7BFh1zDGVbuf2KqwHVHemZlKU-naMtuiNx4ytVASnH30H-UHJsGcgk420mO8Ufr1a5o2dEoiOJeGKkAmBv64vsyIi6TygfczTUduKGbZ8UChAd7PxJCoxpaHlHYP79OKjhKwK/s320/153.JPG" width="240" /></a><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">John ordered the Veggie Guava Loaf. It was a home-made vegan load in a bell pepper guava sauce served with mashed a mashed potato log and carrots and broccoli. The dish was not gluten free and therefore I was unable to try it. However, John gave it rave reviews. When he saw it on the menu, he knew it was the dish for him. John loves veggie loaf and mashed potatoes. If I had to venture a guess, I would say that mashed potatoes are one of his favorite sides. He noticed that his dish was a significantly ess salty than my dish. Like mine, it was </span></span><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">also very filling and he had to take leftovers back to the hotel for breakfast the next day. He attempted to finish it all, but he was concerned that he would be too full afterward. </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCqWtK1Wvr_lKdzMBqCTZ_RwGaqBvAs90f2KDf076r88i28OQ5dpby8ycEWFGuA-18UTDTR-xJH1oiS7JKjNmR4dX9KWpuV1T6AhrP6quVDqvtKNqP7-MzS93zLWRNFm24eQ4_M3GUxn2/s1600/154.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCqWtK1Wvr_lKdzMBqCTZ_RwGaqBvAs90f2KDf076r88i28OQ5dpby8ycEWFGuA-18UTDTR-xJH1oiS7JKjNmR4dX9KWpuV1T6AhrP6quVDqvtKNqP7-MzS93zLWRNFm24eQ4_M3GUxn2/s320/154.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sunset from out hotel room</td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">Once we paid, we decided to take a walk to a local coffee shop and sample locally brewed coffee. I had noticed the coffee shop several days before when we have been driving around looking for a parking space. The coffee shop was connected to an store that contained art pieces by local artists. When we arrived, I was a bit warm and decided that I was not in the mood for coffee, but John was. Luckily for him, the place carried soy milk. He ordered a vegan latte' and spoke to the barista who informed him about local music playing the next evening. The coffee shop had people studying in the back and people chatting in the front. The barista was talkative and spoke English flawlessly, like most Puerto Ricans in the city. He enjoyed his coffee and then we walked back to the car and drove back to the hotel. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3awaIGeKUtXWtaVGuqK406AvbyxPv-xp2vZbA3cHP7IpmEs2COKDvuoYtY4R0ZEU80taZlclajk8LiK41Uw0AGdiD62QxPrrmAH66garVbqUk41dZB22PAcAKMXw9J4dbLpFFhv8mzpT/s1600/156.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3awaIGeKUtXWtaVGuqK406AvbyxPv-xp2vZbA3cHP7IpmEs2COKDvuoYtY4R0ZEU80taZlclajk8LiK41Uw0AGdiD62QxPrrmAH66garVbqUk41dZB22PAcAKMXw9J4dbLpFFhv8mzpT/s320/156.JPG" width="320" /></a><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">We had many evenings were we were able to see the sunset, but only in San Juan. When we were in Rincon, we were facing the wrong direction for a sunset. It was so peaceful to be able to see sun rises in the morning and the sunsets at night over the ocean. I was even able to wake up naturally to enjoy some of the sun rise. Back home, that is unheard of as I need an alarm to wake even get me up in the morning. I guess when I am relaxed and rested, I am able to wake up on my own. It would be wonderful if like was like one long vacation! If it was then I wonder if I would get too used to it an not enjoy vacation as much as I do now. </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdXMHexmH2QG54neu_wdyIlKbZHkkhPjkadjhtZAoYcHUTeBElc_9ty2QGGCm0H05g94VlYfr11zdDS7HtrlXX0RVSvHJyS7f9_B2C9MM0vTAV_mB5nWBLGh2DialjoPykXZefSNPFREl0/s1600/157.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdXMHexmH2QG54neu_wdyIlKbZHkkhPjkadjhtZAoYcHUTeBElc_9ty2QGGCm0H05g94VlYfr11zdDS7HtrlXX0RVSvHJyS7f9_B2C9MM0vTAV_mB5nWBLGh2DialjoPykXZefSNPFREl0/s320/157.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Morning view of the beach</td></tr>
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<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">The only other thing that rivals ocean sunsets and sunrises over the ocean are sunsets and sunrises over the mountains. Each year, I strive to see one of the other. In the beautiful state of North Carolina, I have the option of seeing both within only a couple hour drive. While the North Carolina coast is nice, the coast in the Caribbean is unbeatable! Nothing compares to the clear water and white sand. It feels like a little slice of heaven. </span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">What is your slice of heaven on vacation?</span></span><br />
<br />VeggieAmandahttp://www.blogger.com/profile/02884481495904655107noreply@blogger.com2tag:blogger.com,1999:blog-1286538786106084426.post-57629142676665860572013-09-11T07:30:00.000-04:002013-09-11T07:30:03.484-04:00Tempeh and Avocado Arepas- MoFo Post 9<span style="font-family: Verdana, sans-serif;">Post #9 for Vegan MoFo 2013.</span><br />
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<span style="font-family: Verdana, sans-serif;">I have several friends who are from Colombia and have been fortunate enough to experience some of their cooking recently. They have invited me into their home have shared authentic dishes like coconut rice, </span><span style="font-family: Verdana, sans-serif;">patacones, and guacamole with me. One of them celebrated a birthday recently and I was invited to enjoy a breakfast meal that included <a href="http://en.wikipedia.org/wiki/Arepa" target="_blank">arepes</a>, which is a Colombian corn cake. The person who hosted the breakfast is not Colombian, but purchased the arepes from a Hispanic grocery store in the area. </span><br />
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<span style="font-family: Verdana, sans-serif;">The morning included arepas, tofu, potatoes, lattes, pineapple and two delicious birthday pies. I was the first of the group to arrive, which for those of you who know me is not surprising, and I was put to work to help warm the arepas. After being given instructions, one of my native Columbian friends arrived and I was quickly pushed away for her to take over. What a relief! I had never seen an arepa before, so I had no clue how to cook them! </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4sOOt9cb3XNgEJ6QimrwrubxmD-QZFTEkNHxFZSz4GHJsvafUwGQhU1abZTEasYPG7TicV0184M9K_KMpSaV_YleYcSQMH_pIdTIlOaxqvCkQePkJFndTT34X02_2HYWVxPgLd31GRTzs/s1600/DSCN3416.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="174" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4sOOt9cb3XNgEJ6QimrwrubxmD-QZFTEkNHxFZSz4GHJsvafUwGQhU1abZTEasYPG7TicV0184M9K_KMpSaV_YleYcSQMH_pIdTIlOaxqvCkQePkJFndTT34X02_2HYWVxPgLd31GRTzs/s320/DSCN3416.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The final and delicious product!</td></tr>
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<span style="font-family: Verdana, sans-serif;">This birthday breakfast was perfect timing as I had already planned to make arepas for MoFo as I had heard my friends speak about them so fondly. The arepas purchased from the store were a bit thinner than the recipes that I had seen online, but they were still delicious! I was now excited to make the recipe that I had set aside from a recent issue of <a href="http://vegnews.com/pages/page.do?pageId=3" target="_blank">Veg News</a> for Grilled Tempeh & Avocado Arepas. I do not personally subscribe to the magazine, but get old copies from a friend who subscribes. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq4JXHjQS0YphiS0D_N4NJo342yQKveLVAMqESJbV_nI9oGlHadEW8ShwGtrCjZdC3vNWE6PWTAl-lSxBmb3gPmYXKAFYwhXtrIkOlWpDOQeTrRzPSa2YB1KPQ3SJddheBtpAAcJHvuAOn/s1600/DSCN3409.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq4JXHjQS0YphiS0D_N4NJo342yQKveLVAMqESJbV_nI9oGlHadEW8ShwGtrCjZdC3vNWE6PWTAl-lSxBmb3gPmYXKAFYwhXtrIkOlWpDOQeTrRzPSa2YB1KPQ3SJddheBtpAAcJHvuAOn/s320/DSCN3409.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hand formed arepas ready for the iron skillet</td></tr>
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<span style="font-family: Verdana, sans-serif;">I had spoken of my arepas MoFo plan to another friend, who kindly purchased a bag of <a href="http://southamericanfood.about.com/od/glossaryofterms/g/arepaflour.htm" target="_blank">masarepa</a> for me as a thank you for watching her friendly companion dog. Once I had my masarepa flour in hand, I was all set to cook! The dough for the arepa was simple. It contained the flour, salt, and water. It only took minutes to create, was formed into balls, flattened, and cooked. The cooking started off in a cast iron skillet on the stove and ended in a baking sheet in the oven. The recipe for the filling was a cubed tempeh that was simmered on the stove in a rich and smokey broth. I could not believe how easy this recipe was and our home smelled delicious! </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Arepas browning in the skillet before going into the oven</td></tr>
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<span style="font-family: Verdana, sans-serif;">The last step was assembly. The arepes were cut almost in half, to create a pocket for the filling. In addition to the tempeh, there was sliced avocado, tomato, and a sprinkling of vegan cheese. We enjoyed the arepas while they were still warm and the cheese had a chance to melt. I had a feeling that the end result was going to be flavorful and I was right! It went beyond my expectations! The arepa pocket held up well to the filling. The masarepa flour seemed to be ground more than masa flour and therefore the arepa was not so grainy, but had more of a smoother, dense dough. The tempeh was filled with mild and flavorful spice. The heat level was mild and to remedy that we added some habanero hot sauce. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Smokey Tempeh Filling</td></tr>
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<span style="font-family: Verdana, sans-serif;">As I was putting together the arepa recipe, it had me thinking of other MoFo ideas that I could create using this flour. I have used polenta and cornmeal in previous recipes, but had never heard of masarepa before researching arepas in preparation for this dinner. Now that I have used the masarepa flour, I can see how it differs from corn based flours. This dinner has been the most successful creation for MoFo 2013. I have truly enjoyed all of the recipes that I have shared, but this was completely new to me. I was not sure if I was going to post about a failure in the kitchen. Instead, I am left wanting to make this a regular dinner dish for us. </span><br />
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<span style="font-family: Verdana, sans-serif;">What has been your biggest cooking/creation success recently? </span><br />
<span style="font-family: Verdana, sans-serif;"></span>VeggieAmandahttp://www.blogger.com/profile/02884481495904655107noreply@blogger.com5