Our local NBC station just ran another report on the meat recall and that undercover video the Humane Society shot at that Westland/Hallmark Meat Packing Co. Even though it’s still kind of dinner time, they showed 4 highly disturbing clips from the footage Oh, and some burgers on a grill just in case you didn’t make the connection. Keep showing it, I say.
Posts published during February, 2008
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all i have to say is O_O
Someone blogged a while back about the fact that you can pick up Butter Chicken seasoning and the spice packet itself is vegan. So last time I was at the Indian market I picked one up with the intention of trying out a “Butter” Tofu. I finally got around to that this week.
Here’s the mix I used, the tomatoes I added and the tofu. I’m not sure why the pappadums jumped in the picture…I loosely used the recipe on the back of the box. Here’s what I did: ”Butter” TofuIngredients1 pound firm or extra firm tofu, drained and pressed2 tablespoons lemon juice1/2 packet Shan Butter Chicken Mix2 tablespoons oil 1 14oz. can whole cherry tomatoes or diced (smash them if you use whole ones)1/2 cup soy milk2 tablespoons Earth Balance Mix lemon juice, 1/4 cup of water and the 1/2 packet of seasoning mix. Pour over drained, pressed tofu and marinate 30 minutes. Heat oil in a non-stick frying pan. Add marinated tofu reserving the marinade. Fry up until browned. Add tomatoes, soy milk, and reserved marinade. Cover, reduce heat to low, and cook 15 minutes. Add Earth Balance, stir in until melted.Eat.
We ate it over basmati rice with Dino’s Collards. Nummy.
What’s better than baking a batch of muffins? Baking two! For the first batch, I modified the Zucchini Muffin recipe from Yellow Rose Recipes to make it carrot and zucchini. Not much of a modification…just reduced the zucchini and added grated carrot. I also skipped the raisins and opted to toast the pecans in a pan before chopping and adding. We’ll call these the healthy muffins. They have a really small amount of oil and are light on the sugar but they’re still sweat enough and don’t at all taste like hippie food. Plus I got to break in the whole nutmeg I picked up at the Indian market. Wow, does that make a difference! I even cut back the amount a bit so it wouldn’t overpower.
And these Hearty Spiced Cocoa Muffins we’ll refer to as pure evil. This might be my first try at a recipe from The Joy of Vegan Baking. The heavy reliance on Ener-G Egg Replacer in the book made me a bit nervous as I don’t like it in everything. In this case I had nothing to worry about. They came out perfect and kick much ass. The cinnamon, cloves and cayenne pepper go so well with the chocolate and the higher than usual amount of salt really makes the chocolate flavor pop. I just stuck with the chocolate chips and did not add any nuts.
I think it’s kind of funny that I chose to photograph the “evil” muffins against black and the “good” ones against white. Hmmm… Oh, and my helpful tip of the day, well, and probably of the year because I don’t really hand them out, now do I? How often does a muffin recipe make exactly 12 muffins? Not often, right? I have these little muffin cup sized ceramic ramekins that I use for mise en place, salsa, etc. They’re also perfect for overflow muffin batter. See above. No wasted batter!
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nerd appreciation of the miracle of life
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oh yeah, 9 minutes of lucha libre. the choreography is incredible. i must see this live.
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“please use this m&m for breeding purposes”
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it’s downerlicious!
There are a few photos cluttering my desktop that I keep meaning to post. I say cluttering, but it isn’t like I ever see my desktop. It’s all open apps and exposé around here.
This is Summer Spaghetti with Corn and Tomatoes from Vegetarian Cooking For Everyone by Deborah Madison. I’ve had this cookbook for over ten years but still find myself going back to it. Yeah, it’s not exactly summer around here but sometimes you need to step away from the roots and indulge a little. I considered using canned tomatoes but was able to find some nice grape tomatoes and they were lovely. It also gave me a chance to use the Sunergia Soy Feta I picked up at Cosmo’s Vegan Shoppe. I never expect soy cheese to be spot on, but I found this to be a nice substitute. It doesn’t quite crumble like feta, but shredding works fine. And the smell seemed to have that requisite cheese stink. The little cardboard outer package for this has been sitting on my kitchen counter waiting for me to blog about this forever. I’m glad I can finally throw it in the recycling bin.
This is another one from Vegetarian Cooking For Everyone, Stir-Fried Bok Choy with Roasted Peanuts. To make it a main dish, I rehydrated some fake chicken pieces I picked up from the Asian market a while back. I can’t remember which variety of bok choy I ended up using. I tend to just choose whichever one looks good that day, or even a different sort of green. I think this might have been Shanghai bok choy though. This always comes out nice, but this time I actually used the called for peanut oil instead of just canola. It really does add flavor so I recommend doing that.
Oh, and another one from Vegetarian Cooking For Everyone. If I’d paid attention I could have said that once at the top, eh? This is the Posole with Red Chile Pods. We’re lucky enough to have a number of hispanic markets around here where you can find a bunch of different dried corn varieties. Here I used a red one. The base for this soup is very simple. It’s the condiments that really make it. Here I have cilantro, avocado, soy feta and a lime wedge piled on top. There are more suggestions in the recipe, but this combination suited me just fine.
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this needs to not be in wool
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i need to learn how to knit…
Okay, so this isn’t so much a quick, throw it together on a weeknight after work kind of recipe. But it’s definitely worth all the pieces and parts that go into it. This is also the first time I’ve worked with a vegan béchamel sauce. It came out really nice. I was surprised. Makes me want to revisit some old ovo/lacto recipes I used to make. Oh yeah, I should say it’s from Yellow Rose Recipes. I’m tired or I’d rave more about it instead of just going to bed.
Mid morning snack that traveled all the way from D.C. Thank you Kevin!!!
abracapocus.org
i have a serious brain disease. please give me a cat.
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