Posts published during June, 2009
I really do love eating giant salads. I just don’t always feel like making them. So if I do feel like it, I go with it. This week has definitely been saladoriffic. Romaine is my favorite lettuce. It lasts pretty long in the fridge and stays nice and crispy. Carrots are always there. Red, orange or yellow bell pepper. After that, it’s really up to whim and what catches my eye at the market. This week I also had radishes, cucumber, summer squash, and cucumber. Then a sprinkling of almonds or walnuts. And this week I added protein, tofu or a fake chicken patty. All were tasty and satisfying. Maybe they make up for the parfait I ate and the chocolate chocolate chip coconut muffins I made. Probably not.
salad with marinated tofu
salad with fake chicken patty
salad with grilled squash and tofu
The Atlanta Vegan Bake Sale this past Sunday was amazing! We raised just over $700 for Catsnip! Thanks to Leigh, Ken, Kevin, Britney, Steph, Ashley, Lisa, Idalys & Howell and Lillian at Criminal Records for helping make it happen! Oh, and all of you that came by and picked up goodies.
Set up outside of Criminal Records
calm before the hungry hoards arrived
deciding is hard
And here are my contributions to the bake sale.
chocolate whoopie pie
pina colada bundt
Jamaican spinach (callaloo) pie
mini peach pie
chocolate bundt with chocolate ganache
Check out Leigh’s set of pics from the sale for more food porn.
Our humble Atlanta Vegan Bake Sale got a mention in the Atlanta Journal-Constitution! Section D, Page 2.
The Atlanta edition of the Worldwide Vegan Bake Sale is happening this Sunday, June 21st! Come by and see us noon – 4pm in front of Criminal Records in Little Five Points and pick up yummy vegan baked goods. The proceeds go to Catsnip, a mobile low-cost feline spay/neuter clinic. Steph Timms created the awesome flyer you see above. Feel free to post on your blog or print ‘em out and spread ‘em around. Higher quality files available here.
Tomorrow is going to be baking day for me. I know I’m making little hand pies, fruit and savory, and some whoopie pies. And some other things. I’m just not sure what yet. Maybe pretzels. Or I might keep it simple and just do the first two things, but lots of them. We’ll see.
Grover here is not just a handsome cat, he’s a Catsnip customer!
This story about PETA’s reaction to President Obama killing a fly prompted me to put a new poll over there on the right. I know, it’s long overdue. Maybe I’ll feel inspired to update it more often, or, at all. At least in this case, it sound like PETA was hounded for a comment. You know, it is okay to say “no comment.” Or simply, “it isn’t what we would do.”
Making pretzels is a similar process to making bagels. Mix, ferment, shape, retard, boil, top, bake. I tried really hard to fuck these up. When I need to measure out water that’s a certain temperature range, I usually make the adjustments in the measuring cup, then pour out the excess once the temperature is right. This time, I got the temperature right, then just dumped the whole cup into the flour mixture. Crap. So I fiddled with it by adding more flour and a bit more yeast until the dough texture seemed about right. I was working with the Bavarian Pretzel recipe in Daniel Leader’s Local Breads. Unfortunately because I’m an idiot, this wasn’t a real test of the recipe. They came out pretty well despite this. The pretzels were best still warm from the oven. Oh yeah, I also burned the crap out of my arm on the baking sheet. Add that to the collection of scars.
pretzels taking a swim
pretzels ready to bake
cinnamon sugar pretzel
sesame seed and salt pretzel
pretzel party
Whoops. This is a little tardy. I guess I’m going to get points off on my grade for that. So I hosted the last potluck for our vegan lunch group back on May 30th. Our theme was Latin American cuisine. As always, we had a lovely spread.
3 salsas, chips, guacamole, nopales (cactus)
fruit salad, corn and black bean salad, quinoa salad, horchata
close up of corn and black bean salad and quinoa salad
nopales, guacamole, roasted poblanos stuffed with garlic mashed potatoes smothered in Teese
arapes, fruit salad
arapes smiling for their close-up
Loading ...