Tak was in the backyard while I was cutting the grass. During one pass, I noticed she had something. Turned out to be a baby bunny. Oh no! I got it away from her. It was a little brown guy about 6″ long. He screamed a couple of times when I picked him up, but stopped when he realized the big hairless ape wasn’t going to hurt him. He had a scrape on his bottom and he was bleeding a little from somewhere. I walked him over to the fence and put him just on the other side hoping his mama would find him. Plus, I think they live out there and not in the yard. He didn’t move and it almost looked like his butt wasn’t working. I walked away and came back in a couple of min and he was gone. So hopefully he was just waiting for me to go away before he ran away. Hope the little guy will be okay. If there’s an upside, I got to hold a little baby bunny! So cute!
Posts published during April, 2009
As the weather gets warmer, I enjoy lighter dinners. After two nights of the avocado grapefruit salad and then sushi at Rusan’s I moved on to a lovely Mediterranean Kale Salad from Raw Food Made Easy. I love raw kale and I don’t know why I don’t eat it more.
So how did I negate any possible health benefits I got from eating this lovely plate of greens? I made peanut butter cookies. With chocolate chips in ‘em. And ate four. If you haven’t tossed chocolate chips into your favorite peanut butter cookie recipe yet, you’re missing out.
There’s something about going to DeKalb Farmer’s Market after having Soul Vegetarian brunch that made me end up with a cart full of fresh veg. Not a bad thing. So Monday night I had a salad the size of my head for dinner, the Grapefruit and Avocado Salad from Raw Food Made Easy. I also added a sprinkling of sunflower seeds just for the heck of it. Simple, tasty, filling. Well, along with the toast I had with it. 
Before Cosmo’s Vegan Shoppe moved OTP (outside the perimeter for you non-Atlanta folks) I stocked up my freezer with fake meaty goodness. Sunday night we broke into the package of Pork Match Meat and made schnitzel. I skipped the cabbage part of the recipe and instead we ate it with mashed potatoes and roasted asparagus. I did make the sauce though and it rocked on the schnitzel and the taters. Half the package made 4 good sized schnitzel patties.
Trader Joe’s just makes it too easy what with their $1.19 balls of pizza dough and all. Spread it out. slap some stuff on it, bake it, eat it. This time we used the crust as a delivery system for their Chickenless Pulled Chicken. We’d never had it and wanted to give it a try. It comes in a BBQ sauce, but it could use a little jazzing up. You know, a little something to make it pop. The texture is nice though and it’s already in reasonably small pieces so you don’t have to mess with it unless you want to. It’s topped off with mozzarella Teese and a sprinkling of red bell pepper.
If you put a pile of shredded iceberg lettuce next to your nachos, that makes them healthy, right? Right? These had no recipe. Just chips, mozzarella style Teese, chipotle refried beans, jalapeño rings, seasoned match beef, sour supreme and avocado.
Andrea at The Daily Kitten is featuring Possum’s babies starting today. Jack, the one Eric took, is the first one up. Although the first pic in the Jack set is actually Grover. It’s hard for me to tell their tiny selves apart. It’s almost impossible for someone else. They were so much fun! It’s weird to think that Grover and Girl Kitty have lived their entire lives in my house.
Possum and her freshly hatched kittens the day they were born
Spotted this morning on the way to work. Caribou Coffee at Monroe & Piedmont.
Finally, I’ve made something out of the cute little cookzine Vegan de Guadalupe! The Chilaquiles Verdes recipe may look a little plain and simple, but it tastes homey and comforting. I was concerned about only seasoning the tofu with salt & pepper, but it was plenty tasty. Also, you can follow the recipe exactly, but you don’t really have to. It’s very forgiving. I used half the tortillas and only one can of salsa. I also added sliced avocado on top. Mmmmm. It cooks up really quickly and a little plop of refried black beans on the side make it sort of a complete meal. Some shredded lettuce on top might have been nice too, but I didn’t have any.
And I’m surprised at how well the pic turned out considering the display on my poor old camera decided not to work so I was shooting blind.
The quest to use up the POM Wonderful pomegranate juice continues! For our vegan potluck today, I made the Persephone Cupcake recipe I found while googling around. I made the recipe as written except I substituted soy yogurt & milk for the coconut yogurt and almond milk and I must say it needs some work. I forgot that I usually don’t like the results when using yogurt in a baked good. The texture seems a little gummy. But the flavor is lovely.
The frosting also had issues. The pomegranate juice will not stay incorporated with the rest of the ingredients. Whip all you want, it’ll look all fluffy and mixed, then slowly the pomegranate juice seeps out. And it does appear to be just the pomegranate juice, not the soy milk. Of course, I wouldn’t be able to tell if the rose water seeped out since it’s clear. I’m sure there’s some chemical reason for this. Frosting still tastes okay, but looks funky. Also, to avoid an unappetizing color, I ended up using a drop or two of food coloring like I did with the Pomegranate Bars. All in all, I loved the flavor mix here and I’ll definitely be playing with it. I think I’ll start from scratch though and not bother trying to salvage this recipe.
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