tag:blogger.com,1999:blog-207855352024-03-06T21:15:47.336-08:00BeingWheelwrightFood and MeNathanhttp://www.blogger.com/profile/07277003836359174197noreply@blogger.comBlogger107125tag:blogger.com,1999:blog-20785535.post-71804344010621767042016-02-27T21:10:00.001-08:002016-02-27T21:10:42.991-08:00<script src="https://www.gliffy.com/diagramEmbed.js" type="text/javascript"></script><script type="text/javascript">gliffy_did="10105689";embedGliffy();</script>Nathanhttp://www.blogger.com/profile/07277003836359174197noreply@blogger.com0tag:blogger.com,1999:blog-20785535.post-14181442430864745622010-03-13T09:52:00.001-08:002010-03-13T10:04:08.485-08:00Vegan SausagesOne of my favorite things to make is seitan, or one of the its many variations. My evil plan is to make some no-fat added sausages, but I had to try out some other versions first. My favorite recipe turns out to be these, via <a href="http://vegandad.blogspot.com/2008/03/homemade-sausages.html">Vegan Dad</a> (from the <a href="http://www.theppk.com/blog/">PPK blog</a>, but I couldn't find the recipe there).<br /><center><a href="http://blogpress.w18.net/photos/10/03/13/870.jpg"><img src="http://blogpress.w18.net/photos/10/03/13/s_870.jpg" border="0" width="350" height="262" style="margin:5px" /></a></center><br /><br />I served these with mashed potatoes, <a href="http://www.wholefoodsmarket.com/recipes/1279">sage gravy</a>, and garlic collard greens. I found that the key to a perfect sausage-like texture is to steam them very slowly. The recipe calls for 40 minutes of steaming, but I did mine for an hour, and I made sure that the water was not ever at a rolling boil. I also turned them once to make sure the cooking was even. I was so excited to eat these, that I forgot that I was going brown them first.<div><br /></div><div> Look for a no fat added version to come. (I'm thinking apple-sage flavored)</div><div><br /></div><div>Notes: For the sage gravy, I left out the oil, an sauteed the veggies in broth. While I was attempting to make the roux, I keep adding broth, until I gave up and just added the rest of the ingredients. It was not as thick I would have liked it, so I added tablespoon of arrowroot powder dissolved in water to thicken the gravy up. This recipe is a keeper!</div><div><br />- Posted using BlogPress from my iPhone<br /></div>Nathanhttp://www.blogger.com/profile/07277003836359174197noreply@blogger.com2tag:blogger.com,1999:blog-20785535.post-34232053863282578942010-03-12T13:04:00.001-08:002010-03-12T13:08:12.816-08:00Sloppy LentilsOk, this is a dish I make all the time, and it's different everytime. This time I sauteed onions, garlic, celery and green pepper; added two cups of cooked lentils and a can of seasoned chili beans; and finally some BBQ sauce and Dijon mustard (1/2 cup and 2 tablespoons respectively). We ate this with brown rice, roasted potatoes and a spinach salad.<br /><br /><center><a href="http://blogpress.w18.net/photos/10/03/12/894.jpg"><img src="http://blogpress.w18.net/photos/10/03/12/s_894.jpg" border="0" width="281" height="210" style="margin:5px" /></a></center><br />I always find that "from the pantry" improv recipes so satisfying!<br /><br />- Posted using BlogPress from my iPhoneNathanhttp://www.blogger.com/profile/07277003836359174197noreply@blogger.com2tag:blogger.com,1999:blog-20785535.post-85766198410508117502010-03-09T14:30:00.000-08:002010-03-09T14:41:55.175-08:00Greek FeastTh past weekend I cooked up a trio of Greek recipes that I have had my eyes on for awhile. This was a departure from the McDougall MWL diet we have been on, but it was still pretty low in fat. The only added fat in the entire meal was some tahini in the hummus, and I stuck to the recipe and used pasta in the black-eyed pea dish, which is verboten on MWL plan. Pics and links:<br /><center><a href="http://blogpress.w18.net/photos/10/03/09/920.jpg"><img src="http://blogpress.w18.net/photos/10/03/09/s_920.jpg" border="0" width="281" height="210" style="margin:5px" /></a></center><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC0000;"><a href="http://www.foodnetwork.com/recipes/rachael-ray/greek-hummus-recipe/index.html">Rachael Ray's Greek Hummus</a></span></div><br />This came up in a search for "Greek hummus," and was very good. Next time I make it I will half the tahini and without the olives. I felt that the overall dish was too salty, and until I reach my ideal weight, I can do without the extra fat in the olives.<br /><br />Note on food network commenters: many said Ms. Rachael added EVOO to the hummus on her show, but it is not in her recipe. It doesn't need the oil, but I suppose Ms. Rachael wouldn't be able to make a dish without saying EVOO at least once. For more on food network commenters, see this post on <a href="http://kblog.lunchboxbunch.com/2010/03/my-too-many-but-just-enough-ingredients.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+KathysBlogHealthyHappyLife+%28Kathy%27s+Blog%3A+Healthy.+Happy.+Life.%29">Healthy. Happy. Life.</a><br /><center><a href="http://blogpress.w18.net/photos/10/03/09/921.jpg"><img src="http://blogpress.w18.net/photos/10/03/09/s_921.jpg" border="0" width="281" height="210" style="margin:5px" /></a></center><div style="text-align: center;"><a href="http://www.nytimes.com/2010/02/23/health/nutrition/22recipehealth.html?ref=dining">Black-eyed Peas and Pasta</a></div><br /><center><a href="http://blogpress.w18.net/photos/10/03/09/922.jpg"><img src="http://blogpress.w18.net/photos/10/03/09/s_922.jpg" border="0" width="281" height="210" style="margin:5px" /></a></center><div style="text-align: center;"><a href="http://www.nytimes.com/2010/02/26/health/nutrition/26recipehealth.html?ref=dining">Greek Baked Lima Beans </a></div><br />These I found via<a href="http://drmcdougall.com/forums/viewtopic.php?f=5&t=15431"> JamirR's thread</a> in the Food & Recipe forum on the <a href="http://drmcdougall.com/index.html">McDougall</a> discussion board. In both recipes I left out the all of the oil, but if you are skinny you can use some (the recipes call for a lot). I find it odd that two recipes in the NY Times series "Recipes For Health" would be dreanched in olive oil.<br /><br />Recipe notes:<br /><br />For the black-eyed pea recipe, I used orzo pasta, and too much water. It turned out to stew-like in consistancy, but still very good.<br /><br />In the Lima bean recipe, I used agave nectur instead of honey, and only about half of what the recipe calls for.<br /><br />- Posted using BlogPress and my cold little figers from my iPhoneNathanhttp://www.blogger.com/profile/07277003836359174197noreply@blogger.com2tag:blogger.com,1999:blog-20785535.post-10278781632662448512010-03-07T21:11:00.000-08:002010-03-07T21:25:15.408-08:00Mexi MilletThanks to for <a href="http://ordinaryvegetarian.blogspot.com/2010/02/spicy-mexi-millet.html">The Ordinary Vegetarian </a>and <a href="http://happyveganface.blogspot.com/2009/10/spicy-mexi-millet.html">happyveganface</a> leading me to this tasty and simple recipe. Check out their versions!<br /><br /><center><a href="http://blogpress.w18.net/photos/10/03/07/1522.jpg"><img src="http://blogpress.w18.net/photos/10/03/07/s_1522.jpg" border="0" width="281" height="210" style="margin:5px" /></a></center><br />My version used the whole jalapeño (because I like it hot) and a can of tomatoes instead of a big juicy raw one (because I can't ever seem to make a grocery list that correctly reflects the needs of the recipes I plan to make during the week). Nevertheless, it was a great meal, both as a salad (as pictured), and as a burrito filling (not pictured, because I was hungry).<br /><br /><div>-A note about the photo, taken with my iPhone. It's horrible, and I'm to lazy to do anything about it.</div><div><br />- Posted using BlogPress from my iPhone<br /></div>Nathanhttp://www.blogger.com/profile/07277003836359174197noreply@blogger.com3tag:blogger.com,1999:blog-20785535.post-90179093594263789912010-03-06T10:27:00.001-08:002010-03-06T10:37:31.735-08:00Saturday breakfastOne of my favorite lazy weekend breakfast treats is the <a href="http://blog.fatfreevegan.com/2008/02/oatmeal-its-whats-for-breakfast.html">Apple Spice Oatmeal</a> from <a href="http://blog.fatfreevegan.com/">Fatfree Vegan Kitchen</a>. It's a nice change from the quick oats I eat every other day, and has a nice sweetness to it without too much added sugar (I always add 2 teaspoons of brown sugar per bowl). The recipe states that it serves two, but I always eat it all up myself!<br /><br /><center><a href="http://blogpress.w18.net/photos/10/03/06/925.jpg"><img src="http://blogpress.w18.net/photos/10/03/06/s_925.jpg" border="0" width="281" height="210" style="margin:5px" /></a></center><center><br /></center><center style="text-align: left;">In other news, I weighed in today, and since January 5th, I have lost 17 lbs! I am very pleased. Five pounds of that was probably holiday weight, but the rest is pounds off the normal weight I had been carrying for the last couple of years. I must say, it really helps to be cooking for someone, it's keeping me on track. My dad has lost 10 lbs so far, and he is now looking to to reach the weight he was at when he graduated from high school, not bad for a man in his 60s!</center><br /><br />- Posted using BlogPress from my iPhoneNathanhttp://www.blogger.com/profile/07277003836359174197noreply@blogger.com2tag:blogger.com,1999:blog-20785535.post-24347983429823354832010-03-05T21:46:00.001-08:002010-03-05T22:02:51.054-08:00Red PosoleDinner:<br /><br /><center><a href="http://blogpress.w18.net/photos/10/03/05/1432.jpg"><img src="http://blogpress.w18.net/photos/10/03/05/s_1432.jpg" border="0" width="281" height="210" style="margin:5px" /></a></center><br />This was my first attempt at posole, a traditional Mexican corn stew intended to be enjoyed on special occasions. When I lived New Mexico, it was often on resturant menus, but I never got to enjoy it because it usually contained pork.<br /><br />This recipe is straight out of the McDougall <a href="http://www.drmcdougall.com/misc/2010nl/feb/recipes.htm">newsletter</a>, created by vegan chef <a href="http://www.chefjesseminer.com/">Jesse Miner</a>.<br /><br />I loved the hominy, an ingrediant that will use again, but I sadly did not have any New Mexican chili powder (I used ancho instead), so the stew lacked some kick. I would definately make this again, but will spice it up some next time.<br /><br />On another note, this is my first blog in a long time, hope to keep the food coming! <div><br /><div>(thanks to comments from <a href="http://veganvalerie.blogspot.com/">Valerie</a> and <a href="http://ordinaryvegetarian.blogspot.com/">Sarah</a> for kick-starting my blog)<br /><br />- Posted using BlogPress from my iPhone<br /></div></div>Nathanhttp://www.blogger.com/profile/07277003836359174197noreply@blogger.com3tag:blogger.com,1999:blog-20785535.post-71188271496525594142009-09-25T13:37:00.000-07:002009-09-25T13:37:00.519-07:00Tapas! (mostly)Due to an inspiration which I shall not mention here, I picked up a couple of Spanish Cookbooks at my local library, bent on veganizing some traditional Spanish recipes. Paging through Penelope Casas' <a href="http://www.amazon.com/Delicioso-Regional-Cooking-Spain-Penelope/dp/0679430555">book </a>"¡Delicioso! The Regional Cooking of Spain," I came across two tapas recipes that were already vegan and that looked mighty tasty. That inspired George and I to put together a meal around these two recipes. We came up with this menu:<br /><br /><span style="color: rgb(51, 0, 153);font-family:trebuchet ms;" >-Coriander-Scented Batter-Fried Eggplant (which we baked instead of frying)</span><br /><span style="color: rgb(51, 0, 153);font-family:trebuchet ms;" >-Spinach and Chickpeas, Sivilla Style</span><br /><span style="color: rgb(51, 0, 153);font-family:trebuchet ms;" >-Chili, Lime and Cilantro Grilled Tofu</span><br /><span style="color: rgb(51, 0, 153);font-family:trebuchet ms;" >-Pan Grilled Vegetables (zucchini, red peppers, onions, baby bellos and asparagus)</span><br /><span style="color: rgb(51, 0, 153);font-family:trebuchet ms;" >-Roasted Potatoes with Garlic Alioli</span> <span style="color: rgb(51, 0, 153);font-family:trebuchet ms;" ><br />-Olives<br /><br /><span style="font-family:lucida grande;"><span style="color: rgb(0, 0, 0);">The first two dishes were from "Delicioso," as was the alioli that George whipped up. The pan grilled veggies came from a recipe in <a href="http://www.amazon.com/Cooking-Heart-Spain-Food-Mancha/dp/0060751746">Janet Mendel's</a> "Food of La Mancha: Cooking from the heart of Spain." The tofu recipe was something I came up with on the spot, and is exactly what it sounds like, tofu marinated with fresh roasted chilis, lime juice and cilantro, then grilled on the forman grill.<br /><br />Photographic evidence:<br /><br /></span></span></span><span style="color: rgb(51, 0, 153);font-family:trebuchet ms;" >Chili, Lime and Cilantro Grilled Tofu<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv0Jr0WebnOkfc5aOI2yD9Wrojd8kQRHWT6XjpRiIRIfAXfeoiE6InFHuAN5ljmNGd5U-crLMTfGErlXQpooirEWgiceUJa1edFPEzXChd4u9KEV5pyrOFZQ5Ve0OltTc2qom5lA/s1600-h/Tofu+on+Forman.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 349px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv0Jr0WebnOkfc5aOI2yD9Wrojd8kQRHWT6XjpRiIRIfAXfeoiE6InFHuAN5ljmNGd5U-crLMTfGErlXQpooirEWgiceUJa1edFPEzXChd4u9KEV5pyrOFZQ5Ve0OltTc2qom5lA/s400/Tofu+on+Forman.jpg" alt="" id="BLOGGER_PHOTO_ID_5385263717485101938" border="0" /></a><br /><span style="color: rgb(51, 0, 153);font-family:trebuchet ms;" ><br /></span><span style="color: rgb(51, 0, 153);font-family:trebuchet ms;" >Coriander-Scented Batter-Fried Eggplant<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivK7Gdd1AlPoTuTLBbepQPoGAbGUq3Jg7nBa5HYh_JtwqZnb6qdx9IVsGddFCMpWrI3KG0Mgmz7aTbY-uQXPJna_JOoxWXAMYYCc5-JeA-e86c9M15JHZ4UDrgECecbvj-C8Q38w/s1600-h/Eggplant+in+the+oven.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 147px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivK7Gdd1AlPoTuTLBbepQPoGAbGUq3Jg7nBa5HYh_JtwqZnb6qdx9IVsGddFCMpWrI3KG0Mgmz7aTbY-uQXPJna_JOoxWXAMYYCc5-JeA-e86c9M15JHZ4UDrgECecbvj-C8Q38w/s400/Eggplant+in+the+oven.jpg" alt="" id="BLOGGER_PHOTO_ID_5385263697583428418" border="0" /></a><br /><span style="color: rgb(51, 0, 153);font-family:trebuchet ms;" ><br /></span><span style="color: rgb(51, 0, 153);font-family:trebuchet ms;" >Spinach and Chickpeas, Sivilla Style</span><br /><span style="color: rgb(51, 0, 153);font-family:trebuchet ms;" ><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcQfttcgBzXBJVbUKavFGkBhXOqDPgwLrsSn-hxztt-buGkugW22vXFjBjC7Z2Rt71LHIlqBRI7_PUDhE6No0kb2fCfv39hOEetT0geZsM64Hz2ntibYpCSg6g5He1I9fz-k2BlA/s1600-h/Spinach+and+Garbs.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcQfttcgBzXBJVbUKavFGkBhXOqDPgwLrsSn-hxztt-buGkugW22vXFjBjC7Z2Rt71LHIlqBRI7_PUDhE6No0kb2fCfv39hOEetT0geZsM64Hz2ntibYpCSg6g5He1I9fz-k2BlA/s400/Spinach+and+Garbs.jpg" alt="" id="BLOGGER_PHOTO_ID_5385264195537782626" border="0" /></a><br /><span style="color: rgb(51, 0, 153);font-family:trebuchet ms;" ><br /></span><span style="color: rgb(51, 0, 153);font-family:trebuchet ms;" >Pan Grilled Vegetables<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtThXf6uieoEbFlHNmx64TiudEvuQptSCWmcyQiLKlBC5dkOjZO5dOZ0Vx0MZ3ixTNwBMmqryKYE2xuf708LgzoJ111cVQgtQsXkYFLqxMmo2kJXLcFeq9FTDimyrId9olvRDrEA/s1600-h/Pan+grilled+veggies.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtThXf6uieoEbFlHNmx64TiudEvuQptSCWmcyQiLKlBC5dkOjZO5dOZ0Vx0MZ3ixTNwBMmqryKYE2xuf708LgzoJ111cVQgtQsXkYFLqxMmo2kJXLcFeq9FTDimyrId9olvRDrEA/s400/Pan+grilled+veggies.jpg" alt="" id="BLOGGER_PHOTO_ID_5385263723675826178" border="0" /></a><br /><span style="color: rgb(51, 0, 153);font-family:trebuchet ms;" ><br />The Spread<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIEX7VotFU0mOqHebJI9T4QWj35ccIfdiBQa6C-jiPHbb_yQc4KF9CiIpKolsf_SyuXRsFjyoHTqxsAsUUeFu6fxgslUKQNszQ6KTRo13VbwOl8macVz2KQoxqj7Iasw2JoEh4Fg/s1600-h/Tapas!.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIEX7VotFU0mOqHebJI9T4QWj35ccIfdiBQa6C-jiPHbb_yQc4KF9CiIpKolsf_SyuXRsFjyoHTqxsAsUUeFu6fxgslUKQNszQ6KTRo13VbwOl8macVz2KQoxqj7Iasw2JoEh4Fg/s400/Tapas!.jpg" alt="" id="BLOGGER_PHOTO_ID_5385263712557959954" border="0" /></a><br /><span style="color: rgb(51, 0, 153);font-family:trebuchet ms;" ><br />Plated<br /></span><span style="color: rgb(51, 0, 153);font-family:trebuchet ms;" ><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqGOSTB-EJ_HFiPf-c07mgkKWIEQPafKPTWzR3rAL7c71EWVF1CiqZAkzo5QZ2tlhWHqxJExtEcQi7iYgDI7f-CO-IJ83DkP8FtvTPg5ffQhPTd2ls9FmBT2YXum53J7E-R7XOhA/s1600-h/Plate+o+goodness.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqGOSTB-EJ_HFiPf-c07mgkKWIEQPafKPTWzR3rAL7c71EWVF1CiqZAkzo5QZ2tlhWHqxJExtEcQi7iYgDI7f-CO-IJ83DkP8FtvTPg5ffQhPTd2ls9FmBT2YXum53J7E-R7XOhA/s400/Plate+o+goodness.jpg" alt="" id="BLOGGER_PHOTO_ID_5385264187005189618" border="0" /></a><br />The Spinach and Garbanzo Bean Tapas dish was by far our favorite. It was made with this paste that you made by frying bread and garlic together and then adding salt and vinegar. Definitely a keeper. I will work on a fat-free version and then post the results here in the futre.Nathanhttp://www.blogger.com/profile/07277003836359174197noreply@blogger.com2tag:blogger.com,1999:blog-20785535.post-37174517672844392742009-09-24T21:19:00.000-07:002009-09-24T21:36:36.253-07:00Fat Free Vegan Recipe Source #1When I am searching for a recipe, and I want it to be fat free and vegan (which is most of the time that I am cooking for myself), one of the places that I turn to is the FatFree Vegan Kitchen <a href="http://www.fatfreevegan.com/all.shtml">recipe index</a>. Most of the recipes that I have ever made from there are pretty good, and if I don't follow the recipe to the letter (which I usually don't do, for whatever reason), they provide a good basis for experimentation.<br /><br />I asked George to pick a couple of recipes to make while he was here, and he ventured over to the <a href="http://www.fatfreevegan.com/mwl/index.shtml">MWLP</a> recipe page at <a href="http://www.fatfreevegan.com/">fatfreevegan.com</a> (btw, the <a href="http://blog.fatfreevegan.com/">blog</a> is my favorite vegan blog, best photography too!). These are the two that he picked out:<br /><br /><span style="color: rgb(255, 0, 0);"><a href="http://www.fatfreevegan.com/grains/804.shtml"><span style="font-weight: bold;font-family:trebuchet ms;" >Orange Millet Pilaf</span></a><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqGOM1yElEOb1XqyB5VQzA1i1GI9pRRnLLAsFqCyRgJm_DXxK3IykNwwPoozBJDsYAJG7L2AfyPkS_Pk2W00cgb5B4kibqRJ15-ZVG5RBSWfh9EBmTQHWAQt9AhBjnq3ABsGl05Q/s1600-h/Orange+Millet.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqGOM1yElEOb1XqyB5VQzA1i1GI9pRRnLLAsFqCyRgJm_DXxK3IykNwwPoozBJDsYAJG7L2AfyPkS_Pk2W00cgb5B4kibqRJ15-ZVG5RBSWfh9EBmTQHWAQt9AhBjnq3ABsGl05Q/s400/Orange+Millet.jpg" alt="" id="BLOGGER_PHOTO_ID_5385258590139828882" border="0" /></a><br /><span style="color: rgb(255, 0, 0);"><span style="color: rgb(0, 0, 0);">George made this one himself. It was pretty good, but wasn't the best centerpiece for a meal. We had it cold today for lunch, and we thought it work better as a cold side. We serve it that night with a cold boiled potato and spinach salad, which was really good.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQEHcUPvPNTxJroina1MptT8QGKnVIB4leMpQ6F0mbWh9aHMo7FKchHANyRdgmss0zp6HXPGD-2z38JK2EyBmDLishQdvZ39di69H-yw-72bssbBVanSYoS8k_Bho2PtJV6AVmhA/s1600-h/Orange+millet+and+salad.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQEHcUPvPNTxJroina1MptT8QGKnVIB4leMpQ6F0mbWh9aHMo7FKchHANyRdgmss0zp6HXPGD-2z38JK2EyBmDLishQdvZ39di69H-yw-72bssbBVanSYoS8k_Bho2PtJV6AVmhA/s400/Orange+millet+and+salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5385258594905957794" border="0" /></a><br /><span style="color: rgb(255, 0, 0);"><span style="color: rgb(0, 0, 0);"><a style="color: rgb(255, 0, 0);" href="http://www.fatfreevegan.com/grains/quinoa_veg.shtml"><br /><span style="font-family:verdana;">Quinoa Vegetable Jumbalaya</span></a><br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6RqAmN0XDfmp88u1sGGcUEoDEiFdshkIE3i0wXuH_blKGfLhV5ygZ_sCxTjxYLC5ncAkhcrqxY5Ghl_4L4qCzlmQy-IejsCoWytLYXc9OzhQkKAs5WWdzpj6CVbmeKVs2iVubvA/s1600-h/Jamba.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 318px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6RqAmN0XDfmp88u1sGGcUEoDEiFdshkIE3i0wXuH_blKGfLhV5ygZ_sCxTjxYLC5ncAkhcrqxY5Ghl_4L4qCzlmQy-IejsCoWytLYXc9OzhQkKAs5WWdzpj6CVbmeKVs2iVubvA/s400/Jamba.jpg" alt="" id="BLOGGER_PHOTO_ID_5385258600361659762" border="0" /></a><br /><span style="color: rgb(255, 0, 0);"><span style="color: rgb(0, 0, 0);">This was pretty good, nice flavor. However, we both would have preferred a rice Jumbalaya, but even that didn't stop us from eating it for lunch for two days straight.<br /><br />Stay tuned for a post about my other favorite online recipe index!<br /></span></span>Nathanhttp://www.blogger.com/profile/07277003836359174197noreply@blogger.com1tag:blogger.com,1999:blog-20785535.post-50515163404782017022009-09-23T08:00:00.000-07:002009-09-23T08:00:01.805-07:00Snack Emergency!What do you do when you need a snack, and air popped popcorn doesn't sound like it will fit the bill? Well, you roast chickpeas of course!!!<br /><br />See?<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixyBqT5PSRB3vLLTBupjl4MQUxkBylrGisVcte1qR6CxF2unMwzluhTtZVaw5tuk2BoIs13rk-xrjepc91ODzDANODKSzq9I-ofcMvubelcsbNf0yX098xZPCV6BqvyOlacS594g/s1600-h/Roasted+chick+peas.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 279px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixyBqT5PSRB3vLLTBupjl4MQUxkBylrGisVcte1qR6CxF2unMwzluhTtZVaw5tuk2BoIs13rk-xrjepc91ODzDANODKSzq9I-ofcMvubelcsbNf0yX098xZPCV6BqvyOlacS594g/s400/Roasted+chick+peas.jpg" alt="" id="BLOGGER_PHOTO_ID_5384141803514942114" border="0" /></a><br />mmmmmmmm.... (that's a tiny bowl, not a collection of gigantic chickpeas).<br /><br />They took an hour, but that allowed me to chill and drink some water, and by the time they were done, I was ready to snack!<br /><br />Check out the recipe <a href="http://blog.fatfreevegan.com/printer/roasted-chickpeas.htm">here</a>. They take 50 minutes to roast, so you better get started!Nathanhttp://www.blogger.com/profile/07277003836359174197noreply@blogger.com3tag:blogger.com,1999:blog-20785535.post-54062808627753796962009-09-22T13:00:00.000-07:002009-09-22T13:00:01.209-07:00Susan V's Creamy Zucchini and Basil Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA_3pnJHKk6rfVv53aAhvtwHmWEMqWwPJaX7QoTnHjZ4wxh9nmy2YYZHfQN5ruibQX49BRNz3bxwoF3ii3Ovzzqd0AtJynxrsoveBAoFJY9tHCPUXT1hrnKsAhIL790rPzml46WA/s1600-h/Outside+.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA_3pnJHKk6rfVv53aAhvtwHmWEMqWwPJaX7QoTnHjZ4wxh9nmy2YYZHfQN5ruibQX49BRNz3bxwoF3ii3Ovzzqd0AtJynxrsoveBAoFJY9tHCPUXT1hrnKsAhIL790rPzml46WA/s400/Outside+.jpg" alt="" id="BLOGGER_PHOTO_ID_5384135459046985298" border="0" /></a><br />See? More yummy basil creations. Christopher joined George and I for dinner last night, and I whipped this up after spending the afternoon locked in my bedroom writing. This was also pretty easy to create, and very tasty! Get the recipe on the <a href="http://blog.fatfreevegan.com/2009/09/creamy-zucchini-and-basil-soup.html">FatFree Vegan Kitchen Blog</a>.<br /><br />I adjusted the recipe by adding a little more basil and cashews (I think my zucchini's were bigger, I'm not bragging, they just were).<br /><br />I served this up with a fresh veggie salad, using up some CSA veggies and my trusty bag of spinach.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzidILZh_vUDyzWEt638mbSf3O9vAXBhy5ZYLdJ5ZnG5ogE3GWa8tYD7FXnvoCaib2eNXd33GzUoY3cFZYecFxBxj93B4SMfRdTVkfY3PMrjY8mFeLVOsFoJBtjHFMmFqeckZcSw/s1600-h/soup+and+salad.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzidILZh_vUDyzWEt638mbSf3O9vAXBhy5ZYLdJ5ZnG5ogE3GWa8tYD7FXnvoCaib2eNXd33GzUoY3cFZYecFxBxj93B4SMfRdTVkfY3PMrjY8mFeLVOsFoJBtjHFMmFqeckZcSw/s400/soup+and+salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5384135473846000914" border="0" /></a>Nathanhttp://www.blogger.com/profile/07277003836359174197noreply@blogger.com2tag:blogger.com,1999:blog-20785535.post-9129640090834526432009-09-21T20:33:00.000-07:002009-09-21T21:00:02.275-07:00YumYummy Basil Cream Pasta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9rU914hubagWrSClEQQkhp5ZveBNGLWJlut0zpLxwmx8JbbeCZCUkQFWUiu-jIxJkP1rmMw7GBjyPZCamxADRGVLTh-xFKYkwyd49VvPAhMxBcVnApdkNzTaR0PhENOuBznfmA/s1600-h/IMG_0118.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9rU914hubagWrSClEQQkhp5ZveBNGLWJlut0zpLxwmx8JbbeCZCUkQFWUiu-jIxJkP1rmMw7GBjyPZCamxADRGVLTh-xFKYkwyd49VvPAhMxBcVnApdkNzTaR0PhENOuBznfmA/s400/IMG_0118.JPG" alt="" id="BLOGGER_PHOTO_ID_5384131748409429378" border="0" /></a><br /><br />This was a quick and easy dinner I found at <a href="http://veganyumyum.com/2008/08/super-quick-tomato-basil-cream-pasta/">Vegan YumYum</a> via <a href="http://vegancrunk.blogspot.com/">Vegan Crunk</a>. It was really easy and very good. My basil plant, that I picked up at my CSA last spring, has transformed itself into a bush, so I was happy to find a recipe that used up a bunch. More yummy basil creations to come.<br /><br />I am a newbie to the whole raw cashew as vegan substitute for creaminess, and I am in love.<br />I served this with a side of steamed broccoli, and really, how could you go wrong with steamed broccoli?Nathanhttp://www.blogger.com/profile/07277003836359174197noreply@blogger.com1tag:blogger.com,1999:blog-20785535.post-17141558393610637032009-09-15T18:00:00.000-07:002009-09-15T21:14:02.987-07:00Asian Millet Burgers<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiaDGpDsjTG9IQoVs2pN8rHNj4C98W_V0NCZautlVjSmOA6ng31F2f-Sa2JuSbvrUPfKc5yi-tsSh-ExiG2gVDONOkrbwWbW41hvEciJxYTh3QTMtud9IMhYmHpUQRXINQvrJiug/s1600-h/blog+ready.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiaDGpDsjTG9IQoVs2pN8rHNj4C98W_V0NCZautlVjSmOA6ng31F2f-Sa2JuSbvrUPfKc5yi-tsSh-ExiG2gVDONOkrbwWbW41hvEciJxYTh3QTMtud9IMhYmHpUQRXINQvrJiug/s400/blog+ready.jpg" alt="" id="BLOGGER_PHOTO_ID_5381912736101926914" border="0" /></a><span style="color: rgb(153, 0, 0);"><span style="font-style: italic;"><span style="font-size:78%;">Asian Millet Burger with spicy mustard, cucumber and dill salad, and carrot sticks</span></span></span><br /></div><br /><span style="font-size:100%;"><span style="color: rgb(0, 102, 0);"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(51, 0, 51);"><span style="font-family:georgia;">In a search for a new kind of veggie burger, and a way to use some of the excess millet I had, I came up with this recipe for Asian Millet Burgers. I was inspired by a recipe I found on RecipeZaar for a millet burger that had ginger in it, and remember I had some dried shitake mushrooms in pantry, so I decided to do these up Asian style.</span></span></span></span></span><span style="font-weight: bold; color: rgb(0, 102, 0);"><span style="color: rgb(0, 0, 0);"><span style="font-weight: bold;"><span style="color: rgb(51, 0, 51);"><span style="font-weight: bold;"><span style="font-size:100%;"><br /><br /></span></span></span></span></span>Ingredients</span><br /><br />1-2 tablespoons sesame oil<br />1 inch fresh ginger, minced<br />3 cloves garlic, minced<br />1 cup millet<br />3 cups water<br />pinch of salt<br />1 package dried shitake mushrooms (reconstituted per instructions)<br />1 onion, chopped<br />1 cup shredded carrot<br />1 stalk celery, finely chopped<br />2 tablespoons Bragg Liquid Aminos (or soy sauce)<br />1/2 teaspoon crushed red pepper<br />1/2 cup cornmeal<br />1 handful chopped parsley<br />1 1/2 teaspoon vegan egg replacer, plus two tablespoons cold water<br /><br />Heat the oil in a sauce pan, and add the garlic and ginger. Saute until fragrant, and then add the millet. Heat the millet until it is coated in oil and is browned just a little. Add the water, bring to a boil, and cook for 30 minutes, or until the millet has absorbed the water and is nice and fluffy. Remove from heat.<br /><br />In a skillet, cook the onion in a bit of water, until translucent. Add the celery, carrots, and mushrooms, and cook until all the veggies are soft. Add the Braggs and crushed red pepper. Remove from heat and combine it with the cooked millet.<br /><br />After you let the mixture cool for about 10 minutes, add the parsley, cornmeal, and egg replacer. I used my hands to combine everything, and it seemed to work well. If the mixture is too wet, add some more cornmeal. If it is too dry, you can try to add some water or more Braggs.<br /><br />Form the mix into patties with your hands. Makes 8-10 patties.<br /><br />I cooked them on my Forman Grill, and as always, the results were tastey.Nathanhttp://www.blogger.com/profile/07277003836359174197noreply@blogger.com2tag:blogger.com,1999:blog-20785535.post-10338473976986074452009-09-14T07:21:00.000-07:002009-09-14T07:21:00.159-07:00Roasted Red Pepper Nacho Cheese SauceFirst of all, this has no cheese in it. However, it has a great texture and is packed with flavor , way better then of the nasty processed cheese you get in the can (IMHO). The main ingrediants are raw cashews and nutritional yeast.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI2-iO6Vjw0Yv-WH5rstxpN6VFqKYoXZt-txZPJWV2jyIcfbJ11VmgakRWrgECM6-D9OPv7Eb5kdrKfK260FmNb_6TYUrH_LYoYybQ_kloIbeJfXxLVx7CKgamDMxHgncxp3Azbw/s1600-h/IMG_0105.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI2-iO6Vjw0Yv-WH5rstxpN6VFqKYoXZt-txZPJWV2jyIcfbJ11VmgakRWrgECM6-D9OPv7Eb5kdrKfK260FmNb_6TYUrH_LYoYybQ_kloIbeJfXxLVx7CKgamDMxHgncxp3Azbw/s400/IMG_0105.JPG" alt="" id="BLOGGER_PHOTO_ID_5381129839597011170" border="0" /></a><br />This is straight version of the recipe I found on <a href="http://shmooedfood.blogspot.com/2006/10/nacho-cheese-dip.html">Shmooed Food</a>, only I replaced the pimentos with 2 roasted red peppers, and added a tablespoon of turmeric for color (it was too red!).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfpXvo81eYLaXf2O-GcdreBo8aK5b94OuFjlFdmXy75pofFWgEyJZbmHbz-uQJQqBQBf8-YYUkRS3bnvtJ6rhgcgt_0VlwuTP8C6Z9JVAhgt-Apwk0qL_G5Y1KIJPv_ih75uf64w/s1600-h/chili+and+nacho+cheese.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 212px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfpXvo81eYLaXf2O-GcdreBo8aK5b94OuFjlFdmXy75pofFWgEyJZbmHbz-uQJQqBQBf8-YYUkRS3bnvtJ6rhgcgt_0VlwuTP8C6Z9JVAhgt-Apwk0qL_G5Y1KIJPv_ih75uf64w/s400/chili+and+nacho+cheese.jpg" alt="" id="BLOGGER_PHOTO_ID_5381129850171786226" border="0" /></a><br />I enjoyed it with with some veggie chili I cooked up on Saturday night, and then as a dipping sauce with some carrots and celery while I was watching football on Sunday.<br /><br />Be sure to head over to Shmooed Food to check out the <a href="http://shmooedfood.blogspot.com/2006/10/nacho-cheese-dip.html">recipe</a>. Highly recommended.Nathanhttp://www.blogger.com/profile/07277003836359174197noreply@blogger.com1tag:blogger.com,1999:blog-20785535.post-74999770708562492912009-09-13T17:53:00.000-07:002009-09-13T19:21:24.039-07:00Mixed Fruit Compote<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCm-QQpgbC0x3FcY3l3N57qSpuglG2kvL009RODZbhC4Kp2hrJe-s4xcK-HPBBrD86sniLCBWnEaWrwYKCbOsu7PD65eGHuWy9FPRMiP6UqYAg5QF_XdMWqzXPObeRYB047IQG-A/s1600-h/IMG_0099.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCm-QQpgbC0x3FcY3l3N57qSpuglG2kvL009RODZbhC4Kp2hrJe-s4xcK-HPBBrD86sniLCBWnEaWrwYKCbOsu7PD65eGHuWy9FPRMiP6UqYAg5QF_XdMWqzXPObeRYB047IQG-A/s400/IMG_0099.JPG" alt="" id="BLOGGER_PHOTO_ID_5381123867284119346" border="0" /></a><br /><br />I made this tasty compote from some fruit that I had laying around that needed to be used up. I had some Asian pear from my CSA share that never really cut it for me, so I decided to combine them with some other stuff and cook the hell out of them. Good choice.<br /><br />Since I usually don't have maple syrup sitting around the house, I usually whip up a compote when I make pancakes. Normally it's just an apple, some sugar, water, and a dash of spice. This compote was a little fancier then usual, and it was really good. Not too sweet, and packed with flavor.<br /><br /><span style="color: rgb(51, 204, 0);"><span style="color: rgb(0, 153, 0);">Mixed Fruit Compote<br /><br /><span style="color: rgb(0, 0, 0);">1 cup water<br />1/4 cup raw sugar<br />1/4 vanilla bean, split in half (I used one that I brought back from Bali)<br />1/4 teaspoon cinnamon<br />1/16 teaspoon ground cloves (a big pinch)<br />1/16 teaspoon ground nutmeg<br />pinch of salt<br /></span><span style="color: rgb(0, 0, 0);">2 apples, finely chopped (I always leave the peels on, but you can peel them if you wish)<br />2 Asian pears, finely chopped<br />1 cup chopped strawberries<br />1/2 cup golden raisins<br /></span></span></span><br />Combine the water, sugar, vanilla, cinnamon, cloves, nutmeg, and salt. Bring to a boil. Add the fruit when the liquid starts to thicken. Simmer on medium heat for one half hour.<br /><br />Enjoy!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLZr_05cBDkxeM3KAtYAqVQukPWa6-RKkGEQvwzf4shQPVh89bh44iVAxB6YM1_5XVX8wZcy1s0BEybv6-n41oNdLukBqvcmkkdWzK0t_Qq2fXry_7MA0LUOmaCb2HNJpsZTODw/s1600-h/IMG_0101.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLZr_05cBDkxeM3KAtYAqVQukPWa6-RKkGEQvwzf4shQPVh89bh44iVAxB6YM1_5XVX8wZcy1s0BEybv6-n41oNdLukBqvcmkkdWzK0t_Qq2fXry_7MA0LUOmaCb2HNJpsZTODw/s400/IMG_0101.JPG" alt="" id="BLOGGER_PHOTO_ID_5381123874292525730" border="0" /></a><br />I served this with some vegan cornmeal pancakes. Usually they are really tasty, but I am never sure which recipe I use as a base for my version, so these were not as good as they usually are. When I perfect my recipe, I will post it here.Nathanhttp://www.blogger.com/profile/07277003836359174197noreply@blogger.com1tag:blogger.com,1999:blog-20785535.post-22572114646009643042009-09-12T20:18:00.001-07:002009-09-13T18:39:25.992-07:00Gado GadoHere it is... made with love via Indonesia. Gado gado is a mixed salad with both steamed and fresh veggies, served with rice (brown, in this case) and covered in a peanut sauce. In my version, steamed green beans and carrots, and used some boiled potatoes. I sliced some fresh cucumber and tomato to go with it.<br /><br />I didn't have all of the of the stuff to make this authentic (bean sprouts, boiled eggs, lontong), but it was yummy. The sauce was from a chunk of gado gado (spicy peanut paste) I brought back with me from Indonesia. Here is the label.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq31uKngQF86sixW0MkNEuBIrPbR1_NGKaHXaUXBW-rrlB6DtllMnsXEkjGDzvlGvYf7JRUhsyL1bcCjpqPwvFkzJBIzeDwTH6I05D9T0V1hDuOBQ011Ipq0E4AIVhD0UBk1re5A/s1600-h/Gadogado.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 364px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq31uKngQF86sixW0MkNEuBIrPbR1_NGKaHXaUXBW-rrlB6DtllMnsXEkjGDzvlGvYf7JRUhsyL1bcCjpqPwvFkzJBIzeDwTH6I05D9T0V1hDuOBQ011Ipq0E4AIVhD0UBk1re5A/s400/Gadogado.jpg" alt="" id="BLOGGER_PHOTO_ID_5380790267798526178" border="0" /></a><br />Here is the evidence!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkh0UM-_zDcXpqJpMX7aUotE-4iuQ7uLmrLwoCfllLbmvbmnoT-B994nAta6a97asQfH_F7At6Le0p53qnSCgGqT1h4AOhSmzT0Q58A3ENOGqypapPrv8ivnA4DGtgO9RYh7EucA/s1600-h/IMG_0095.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkh0UM-_zDcXpqJpMX7aUotE-4iuQ7uLmrLwoCfllLbmvbmnoT-B994nAta6a97asQfH_F7At6Le0p53qnSCgGqT1h4AOhSmzT0Q58A3ENOGqypapPrv8ivnA4DGtgO9RYh7EucA/s400/IMG_0095.JPG" alt="" id="BLOGGER_PHOTO_ID_5380793615067737890" border="0" /></a><br />YUM!Nathanhttp://www.blogger.com/profile/07277003836359174197noreply@blogger.com1tag:blogger.com,1999:blog-20785535.post-30737547806805904892009-09-06T13:00:00.000-07:002009-09-06T17:34:20.627-07:00Sonoita Chickpea Calabacitas<div><span class="Apple-style-span" style="font-family:Verdana,serif;">Look at these babies:</span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCKEczwejULS9K1CxeQ5XFQ5humFXF9GuBWtHwOUxlyJggctmA3xyJof6_hY5YkB_cQtZlVWY_mLKrUaOZj5YJe9UWS1w36_AwGqFgItFURxVnaHMA6DF79hDz5eSSbUVqETlnQ/s1600-h/Sonoita+squash.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 312px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCKEczwejULS9K1CxeQ5XFQ5humFXF9GuBWtHwOUxlyJggctmA3xyJof6_hY5YkB_cQtZlVWY_mLKrUaOZj5YJe9UWS1w36_AwGqFgItFURxVnaHMA6DF79hDz5eSSbUVqETlnQ/s400/Sonoita+squash.jpg" alt="" id="BLOGGER_PHOTO_ID_5377450219612129362" border="0" /></a><div style="text-align: left;"><span class="Apple-style-span" style="font-family:Verdana, serif;"><span class="Apple-style-span" style="font-family:Georgia, serif;"><br /></span></span></div><span class="Apple-style-span" style=";font-family:Verdana;font-size:small;" ><div>Thanks to Kat, I got a delivery of fresh squash, straight from <a href="http://www.sonoitaelginchamber.org/">Sonoita</a>! I whipped some calabacitas, because what else are you going to do with so much squash?</div><div> </div><div><br /></div><div>The stuff: (inspired by a recipe in the <a href="http://www.drmcdougall.com/misc/2008nl/jun/recipes.htm">McDougall Newsletter</a>)</div><div><br /></div>1 onion, diced<br />2 cloves garlic, minced</span><div><span class="Apple-style-span" style=";font-family:Verdana;font-size:small;" >2 tablespoons vegetable broth (or water, used to sauté the veggies)<br />1 teaspoon cumin powder<br />½ teaspoon oregano<br />1 ½ teaspoons chili powder<br />4 cups chunked squash</span></div><div><span class="Apple-style-span" style=";font-family:Verdana;font-size:small;" >3 roasted green chilies</span></div><div><span class="Apple-style-span" style=";font-family:Verdana;font-size:small;" >1 1/2 cups frozen corn<br />1 1/2 cups cooked chickpeas<br />Salt and pepper, to taste</span></div><div><span class="Apple-style-span" style="font-family:Verdana, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Verdana, serif;"><span class="Apple-style-span" style="font-size:small;">Sauté the onions and garlic in the broth, and then added the spices. Throw in the squash (add more broth if things get a little dry). When the squash begins to look cooked, add the rest of the stuff, cook some more, and then eat up!</span></span></div><div><span class="Apple-style-span" style="font-family:Verdana, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Verdana, serif;"><span class="Apple-style-span" style="font-size:small;">They turned out pretty good, but next time I will increase the spices, and use more green chilies (I only got three green chilies from my CSA share after Kat and I split the loot). I whipped up a batch of fresh salsa with peppers from Sonoita to give the whole plate some kick.</span></span></div><div><span class="Apple-style-span" style="font-family:Verdana, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Verdana, serif;"><span class="Apple-style-span" style="font-size:small;">Here is all is, served with a side of my seasoned rice (a rice cooker special).</span></span></div><div><span class="Apple-style-span" style="font-family:Verdana, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:Verdana, serif;"><span class="Apple-style-span" style="color: rgb(0, 0, 238);font-family:Georgia,serif;" ><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0vdEqAc_CEEji9PnK-hgDGkS1CdazCLtntmHvZuKH_T6oul-rH7Tx61uBMitQPf9_a-8R67ZR8J7qY3SZPIDK380PNTPv1PDpojkh2Y98VoFILla1wV_0KrSpXZzOxvpupMy8vw/s400/calabazitas.jpg" alt="" id="BLOGGER_PHOTO_ID_5377450210622571234" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" border="0" /></span></span></div><div><span class="Apple-style-span" style="font-family:Verdana, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div>Nathanhttp://www.blogger.com/profile/07277003836359174197noreply@blogger.com1tag:blogger.com,1999:blog-20785535.post-53438727891458777952009-09-05T07:53:00.000-07:002009-09-13T18:40:20.059-07:00Watermelon Juice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2DLj0ckV0VU4bBD8hhuZ7hTfW_BIURASqqvnFepDSuPJhXjPr43Wq8lXX4WKS5GOvMsvCVeGmUXy84Nd7yH1oGNzox3KzmEagsCWpyn8TCyEa_6ilyXGAElCSIIThMtXdrCzwPQ/s1600-h/Watermelon+Juice.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 297px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2DLj0ckV0VU4bBD8hhuZ7hTfW_BIURASqqvnFepDSuPJhXjPr43Wq8lXX4WKS5GOvMsvCVeGmUXy84Nd7yH1oGNzox3KzmEagsCWpyn8TCyEa_6ilyXGAElCSIIThMtXdrCzwPQ/s400/Watermelon+Juice.jpg" alt="" id="BLOGGER_PHOTO_ID_5377445144235709874" border="0" /></a><br /><div>While I was in Indonesia this summer, I had the best tropical juices everyday, usually with every meal! This recipe came in the CSA newsletter this week, along with a huge juicy watermelon. The recipe called for mineral water as well, but it was so good with out it, I didn't add it.</div><div><br /></div>1/2 large watermelon, seeded and chopped<div>1/8 cup lime juice (about one small lime)</div><div>1/4 sugar (or honey)</div><div>1 inch ginger, grated and juiced </div><div>(original recipe by Sara Jones, Tucson CSA member)</div><div><br /></div><div>Combine everything in blender and puree until smooth. (I used my trusty hand blender, and blended it right in the pitcher.</div><div><br /></div><div>To juice the ginger, I grated it and then pressed it through a wire strainer. Also the juice was really sweet, so I probably could have left out some of the sugar. However, it made a perfect dessert, and next time I might try freezing it to see how that works.</div>Nathanhttp://www.blogger.com/profile/07277003836359174197noreply@blogger.com2tag:blogger.com,1999:blog-20785535.post-26142941719735331822009-08-30T13:40:00.000-07:002009-09-13T18:39:59.770-07:00Roasted Red Pepper and Corn Salsa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqiDu6_3TNw9A7NArr_JIDhubw_wClBRq4mURpJBuwIrQJTkkXyJF-uiWoNXIxa250ynaucv2qLuoE84tToKxUqEvteRBgVZzBwPaBhDh7irDeoMza-mq-bGcMmRBZCcJcTxY_fQ/s1600-h/RRP+Salsa.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqiDu6_3TNw9A7NArr_JIDhubw_wClBRq4mURpJBuwIrQJTkkXyJF-uiWoNXIxa250ynaucv2qLuoE84tToKxUqEvteRBgVZzBwPaBhDh7irDeoMza-mq-bGcMmRBZCcJcTxY_fQ/s400/RRP+Salsa.jpg" alt="" id="BLOGGER_PHOTO_ID_5377445805300880562" border="0" /></a><br />It's good to be home and blogging again. Things are going to pick up again soon, but in cased you missed what I have been doing the past two years, check t<a href="http://swarasonora.blogspot.com/">his</a> out.<br /><div><br /></div><div>In the next few months, I am going to be trying out some Indonesian recipes, using things I brought back from my trip. Hold on, they are going to be spicy!</div><div><br /></div><div>In the meantime here is some super yummy 'salsa.' I wasn't quite what I normally think of as salsa, only because it was light on tomatoes. However, it was yummy and super fresh tasting (despite the fact that I used canned tomatoes!)</div><div><br /></div><div>Here it is: (inspired by Vegan Dad's <a href="http://vegandad.blogspot.com/2008/04/simple-roasted-red-pepper-salsa.html">recipe</a>)</div><div><br /></div><div>1 red pepper, roasted and peeled</div><div>1 white onion, chopped</div><div>3 cloves garlic, minced</div><div>1 lime, juiced</div><div>1 jalapeño pepper, seed and chopped</div><div>1 can sweet corn, drained</div><div>1 can Rotel tomatoes and chilis, drained just a bit</div><div>1 Tbls dried cilantro (or the fresh stuff if you remember to get it at the store, and try to remember the tomatoes while you are at it! Doh!)</div><div><br /></div><div>Roast the pepper, and while it is cooling, chop the onion and mince the garlic. Juice the lime and add it to the onion and garlic. When the pepper is cooled, peel it, chop it, and add it to the mix.</div><div><br /></div><div>Add the rest of the ingredients and then chill for an hour so the flavors can blend.</div><div><br /></div><div>I enjoyed mine on some tasty burritos, and then ate it the next day with some lettuce and veggies as a salad</div><div><br /></div>Here it is on some taco salad<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47ifSgfk7OKYKqUq8Ktfb6SPnTD6Tn7LaCVhtd81QO48I0JiF2meTTJH0KOnrHkoe5LkJPaktvcAZU3FC1HjcjUwkfcWMvWoNwu4PoR00NFx35B3QXKTFXaPQ01LNbk-sWCpCUw/s1600-h/Taco+salad.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 339px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47ifSgfk7OKYKqUq8Ktfb6SPnTD6Tn7LaCVhtd81QO48I0JiF2meTTJH0KOnrHkoe5LkJPaktvcAZU3FC1HjcjUwkfcWMvWoNwu4PoR00NFx35B3QXKTFXaPQ01LNbk-sWCpCUw/s400/Taco+salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5377445811400008242" border="0" /></a>Nathanhttp://www.blogger.com/profile/07277003836359174197noreply@blogger.com1tag:blogger.com,1999:blog-20785535.post-16663377004444646842009-07-18T14:50:00.000-07:002009-07-18T15:11:33.541-07:00Old Food Porn<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGssMSY-E_2aw6GkS1iFY8CfZZG8EfiKqw-93Z1w9Z3J7_w7AaGKwSXQ1iA8ytJjxZMqmwCfgDgZeuRfkllsnG8lxDdRPQtK92LhfGiRZ-zhx3a5lgZOdPcAhtUQGZMKfhW8HRA/s1600-h/IMG_5156.JPG"></a><span class="Apple-style-span" style="font-family:'lucida grande';"><br /></span><span class="Apple-style-span" style="font-family:'lucida grande';"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYyP9M9OPw4AuKx0DEamvU3cAeAi_saUmb0Qq6wA9Y4oF04o4W9P_GLUH9Csjo-LSenZX-ZHronN_-wluPLtOdmgxXBcDUAjWjEZNyCxMo-KrWVDZnIQfAL2qulIS2z260vp9YQg/s1600-h/IMG_4960.JPG"></a>Okay, it's been a long time, and because I have an important recital tomorrow, I am taking the day off. However, that does not mean that I have to not blog! So, today I am reaching back into the photo vault to display some tasty creations. But before I to that, I want to post this recipe. I promised </span><a href="http://theveganbear.blogspot.com/"><span class="Apple-style-span" style="font-family:'lucida grande';">Sara</span></a><span class="Apple-style-span" style="font-family:'lucida grande';"> that I would post this. I hope you are having a safe and fun trip!!!!</span><div><span class="Apple-style-span" style="font-family:'lucida grande';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';">I made this without the tomatoes and substituted a small can of salsa and it made an excellent chunky dip. I have to give credit to Faith from the </span><a href="http://drmcdougall.com/forums/index.php"><span class="Apple-style-span" style="font-family:'lucida grande';">McDougall</span></a><span class="Apple-style-span" style="font-family:'lucida grande';"> forum for this find. I don't have a photo, but I am sure that I will make it again!<br /></span><div><span class="Apple-style-span" style="font-family:'lucida grande';"><br /></span></div><div><span class="Apple-style-span" style=" line-height: 18px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'lucida grande';">Aztec Salad<br />(Makes about 8 cups)<br />This delicious salad is also a visual feast. It may be made in advance and keeps well for several days. The cilantro may be omitted if you prefer.<br /><br />2 15-ounce cans black beans, drained and rinsed<br />1/2 cup finely chopped red onion<br />1 green bell pepper, seeded and diced<br />1 red or yellow bell pepper, seeded and diced<br />1 15-ounce can corn kernels, drained, or 1 10-ounce bag frozen corn, thawed, or 2 cups fresh corn<br />2 tomatoes, diced<br />3/4 cup chopped fresh cilantro (optional)<br />2 tablespoons seasoned rice vinegar<br />2 tablespoons apple cider or distilled vinegar<br />1 lemon or lime, juiced<br />2 garlic cloves, pressed or finely minced<br />2 teaspoons ground cumin<br />1 teaspoon coriander<br />1/2 teaspoon red pepper flakes or a pinch of cayenne<br /><br />In a large bowl, combine beans, onion, bell peppers, corn, tomatoes, and cilantro.<br /><br />In a small bowl, whisk together vinegars, lemon juice, garlic, cumin, coriander, and red pepper flakes. Pour over salad and toss gently to mix.<br /><br />Per 1/2-cup serving: 70 calories; 4 g protein; 14 g carbohydrate; 0.7 g fat; 4 g fiber; 235 mg sodium; calories from protein: 20%; calories from carbohydrates: 71%; calories from fats: 9%<br /><br />Recipe from Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.</span></span></span></div><div><span class="Apple-style-span" style=" line-height: 18px;font-size:x-small;"><span class="Apple-style-span" style="font-family:'lucida grande';"><br /></span></span></div><div><span class="Apple-style-span" style="line-height: 18px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'lucida grande';">N</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'lucida grande';">o</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'lucida grande';">w</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'lucida grande';"> </span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'lucida grande';">o</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'lucida grande';">n</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'lucida grande';"> </span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'lucida grande';">t</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'lucida grande';">o</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'lucida grande';"> </span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'lucida grande';">t</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'lucida grande';">h</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'lucida grande';">e</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'lucida grande';"> </span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'lucida grande';">f</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'lucida grande';">o</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'lucida grande';">o</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'lucida grande';">d</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'lucida grande';"> </span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'lucida grande';">p</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'lucida grande';">o</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'lucida grande';">r</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'lucida grande';">n</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'lucida grande';">!</span></span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', fantasy;"><span class="Apple-style-span" style="line-height: 18px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', -webkit-fantasy;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Georgia, fantasy; line-height: normal; "><div><span class="Apple-style-span" style="line-height: 18px; font-size:medium;"><span class="Apple-style-span" style="line-height: normal; "><span class="Apple-style-span" style="font-family:'lucida grande';">Chipotle Cornbread Bake with Black Beans and Squash</span></span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', fantasy;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: normal;"><br /></span></span></span></div></span></span></span></div><div><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style=" line-height: normal; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYyP9M9OPw4AuKx0DEamvU3cAeAi_saUmb0Qq6wA9Y4oF04o4W9P_GLUH9Csjo-LSenZX-ZHronN_-wluPLtOdmgxXBcDUAjWjEZNyCxMo-KrWVDZnIQfAL2qulIS2z260vp9YQg/s1600-h/IMG_4960.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYyP9M9OPw4AuKx0DEamvU3cAeAi_saUmb0Qq6wA9Y4oF04o4W9P_GLUH9Csjo-LSenZX-ZHronN_-wluPLtOdmgxXBcDUAjWjEZNyCxMo-KrWVDZnIQfAL2qulIS2z260vp9YQg/s320/IMG_4960.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5359923263410286002" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 240px; " /></a></span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', fantasy;"><span class="Apple-style-span" style="font-family:'lucida grande', fantasy;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';">Vegan Cinnamon Swirl Hot Cakes and Fruit Salad </span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGssMSY-E_2aw6GkS1iFY8CfZZG8EfiKqw-93Z1w9Z3J7_w7AaGKwSXQ1iA8ytJjxZMqmwCfgDgZeuRfkllsnG8lxDdRPQtK92LhfGiRZ-zhx3a5lgZOdPcAhtUQGZMKfhW8HRA/s1600-h/IMG_5156.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGssMSY-E_2aw6GkS1iFY8CfZZG8EfiKqw-93Z1w9Z3J7_w7AaGKwSXQ1iA8ytJjxZMqmwCfgDgZeuRfkllsnG8lxDdRPQtK92LhfGiRZ-zhx3a5lgZOdPcAhtUQGZMKfhW8HRA/s320/IMG_5156.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5359924921890720370" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 240px; " /></a><span class="Apple-style-span" style="font-family:'lucida grande';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';">Italian Style Baked Seitan with Rice Penne Pasta and Chunky Red Sauce<br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiHOsuYUK7aBSSmJr-gi_j-2J_Yx_EyzqNJh9Xd_YggpH8CO0Fg8Xg6FM0VZC9ku1p_OihTbTzjUPhNG1sbwi0VSK2EPciucYeWedrWvDo5REat4e7um-e7wg-8jotQQXUiFYL2A/s1600-h/IMG_5126.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiHOsuYUK7aBSSmJr-gi_j-2J_Yx_EyzqNJh9Xd_YggpH8CO0Fg8Xg6FM0VZC9ku1p_OihTbTzjUPhNG1sbwi0VSK2EPciucYeWedrWvDo5REat4e7um-e7wg-8jotQQXUiFYL2A/s320/IMG_5126.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5359924911672438498" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 240px; " /></a><span class="Apple-style-span" style="font-family:'lucida grande';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';">Roasted Veggies (Carrots, Cauliflower, Turnips, Brussel Sprouts) with French Mustard Sauce and Vegan Potatoes Au Graten</span></div><div><span class="Apple-style-span" style="font-family:Georgia, -webkit-fantasy;"><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, fantasy;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNDgsoBq_3FAAKyIo6b8zSssNOl654boJO5BxzHNhyphenhyphenVt_xHrR9d5bh2i6zTuvVNtEtICNLiNr6gQNW-2BR_Moj_8d3A_lLM4Yq4jPuZQ9-MU86sv5ZazIyf2xTpabKVPnCRCN5Pg/s320/IMG_4965.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5359923985583302322" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 240px; " /></span></span></div></div>Nathanhttp://www.blogger.com/profile/07277003836359174197noreply@blogger.com3tag:blogger.com,1999:blog-20785535.post-8977060503827993572009-06-18T15:12:00.000-07:002009-06-18T15:21:19.069-07:00Nephew Videos!Here are two that I thought I would put up. The first is a video of strong little Nolan maneuvering on the floor at my dad's condo. He will be crawling in no time!<br /><br /><object width="340" height="285"><param name="movie" value="http://www.youtube.com/v/PPcdA-SZFq0&hl=en&fs=1&color1=0x234900&color2=0x4e9e00&border=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/PPcdA-SZFq0&hl=en&fs=1&color1=0x234900&color2=0x4e9e00&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="340" height="285"></embed></object><br /><br />The second is a quick transitions from a candid smile to the classic Nolan "Blue Steel"<br /><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxH2AliGjpROOSF7URfqDVqeSXHt8qe2sZKJyideYJC0yYh7dfmf1QLfw6dPAO9MDYAfvlJLJwL2gE' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br /><br />The <a href="http://www.thepursuitaesthetic.com/wp-content/uploads/2008/12/zoolander_face.jpg">original</a>.<br /><br />Food coming...Nathanhttp://www.blogger.com/profile/07277003836359174197noreply@blogger.com2tag:blogger.com,1999:blog-20785535.post-62072973472131448922009-02-10T15:38:00.000-08:002009-09-13T18:41:17.528-07:00Vegetable Love and Spicy Love!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgic-5WToRz6XF3JRHhwqKQpUE1BDH7ThLTTbuURN22aMaRdTl2KKJCqArwgB4f13dYdHa7z6OKel0ChvPPEPSP0xwYnQLibJnFLaBKxAa2XIbVGyYmou9te6F74Rlw-ze-zyrJpw/s1600-h/veg-love.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 250px; height: 181px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgic-5WToRz6XF3JRHhwqKQpUE1BDH7ThLTTbuURN22aMaRdTl2KKJCqArwgB4f13dYdHa7z6OKel0ChvPPEPSP0xwYnQLibJnFLaBKxAa2XIbVGyYmou9te6F74Rlw-ze-zyrJpw/s320/veg-love.jpg" alt="" id="BLOGGER_PHOTO_ID_5301326477343971458" border="0" /></a><br />I'm excited to present my entry for the <a href="http://blog.fatfreevegan.com/2009/02/vegetable-love-2009.html">Vegetable Love</a> recipe contest at FatFree Vegan Kitchen blog. Click on the link to view the rules. Thanks to Susan for inspiring me to create something! I love her blog, please visit it!<br /><br />When I think of Valentine's Day, I think of special meals. When I think of special meals, I think of wine! I am featuring mushrooms, spinach and tomatoes. Below is my creation!<br /><br /><span style="font-weight: bold;">Spicy Red Wine Love Sauce with Savory White Wine Ravioli</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFcrb_LHjlYeSqEuDiaY9gWAyC-SKuq5zJUrqxfvEp9gFxVOVfNgQ35C-oBmp0WgebPLH1UCPmGA4dL_M-61w2clu3oOgJA_5zUU_CsGjPF3EisQvY6Et-a7SkfOkhMzVxIUn2kw/s1600-h/IMG_4918.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFcrb_LHjlYeSqEuDiaY9gWAyC-SKuq5zJUrqxfvEp9gFxVOVfNgQ35C-oBmp0WgebPLH1UCPmGA4dL_M-61w2clu3oOgJA_5zUU_CsGjPF3EisQvY6Et-a7SkfOkhMzVxIUn2kw/s320/IMG_4918.JPG" alt="" id="BLOGGER_PHOTO_ID_5301326481247872434" border="0" /></a><br /><br />For the Ravioli Filling<br /><br />1 1/2 cups vegetable broth<br />3/4 cups bulger wheat<br />1/4 dry white wine<br />1 small onion, chopped<br />2 garlic cloves<br />1 cup chopped baby bella mushrooms<br />1/2 teas. thyme<br />1/2 teas. rubbed sage<br />1/4 teas. marjoram<br />1/4 teas. fennel seeds (I left mine uncrushed)<br />Salt and pepper to taste<br />1 cup chopped spinach<br />one package vegan wanton wrappers<br /><br />For the Sauce:<br /><br />3 cups of pureed tomatoed (or one large can)<br />2/3 cup of red wine (I used Sangiovese)<br />6 cloves of garlic, crushed<br />1/4 teas. crushed red pepper<br />1 teaspoon dried basil<br />1/2 teas. salt<br /><br /><span style="font-style: italic;">As you start:</span> Bring the vegetable broth to a boil and add the bulger wheat. Cook for about five minutes, turn off the heat and let sit until needed.<br /><br /><span style="font-style: italic;">Sauce:</span> Saute garlic and crushed red pepper in a little bit of water for about a minute. Add the red wine and simmer for about five minutes. Add the tomatoes, basil and salt and simmer, covered, for about 20 minutes.<br /><br /><span style="font-style: italic;">Ravioli Filling: </span> Saute the onions and the garlic in a little bit of the wine until the onions are translucent. Add the mushroom, the rest of the wine, and the seasonings (except salt and pepper) and simmer until the wine is reduced in half. Then add the bulger and continue cooking. Salt and Pepper to taste and add spinach, cook until just wilted. Remove from the heat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2KYh3ly6fTCbKA1yzd6t0-x4xrY9PNoWYDPSy0qjh7C6m9Hu-5hUq1HceJrxisjMfKRuL3C1_pq17Jd6yFa36zWC0baDHw1V2i4fAuNdM1yy7XXJ8ketUyxwKr04XAir3tmYigw/s1600-h/IMG_4916.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2KYh3ly6fTCbKA1yzd6t0-x4xrY9PNoWYDPSy0qjh7C6m9Hu-5hUq1HceJrxisjMfKRuL3C1_pq17Jd6yFa36zWC0baDHw1V2i4fAuNdM1yy7XXJ8ketUyxwKr04XAir3tmYigw/s320/IMG_4916.JPG" alt="" id="BLOGGER_PHOTO_ID_5301326474580697714" border="0" /></a><br /><span style="font-style: italic;">Building the Ravioli: </span> On a floured surface, place one wonton wrapper and place 1 tablespoon of the ravioli filling on top. Wet the edges of the ravioli and place another wonton on top, pressing the filling to remove any air and sealing the ravioli.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZZ_Z1SBRjoaAxBrmuwAZOKMah9jOZOZA1_5t6qXRORmnKw_8b_js_qCyR6iSnEws4iY0hdQuGhCERO5IuIU02eW0yQO_LH1F_JrEkSzLnW-WeDDFhj5N6lL6Tn_F0A7rBSolgrA/s1600-h/IMG_4915.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZZ_Z1SBRjoaAxBrmuwAZOKMah9jOZOZA1_5t6qXRORmnKw_8b_js_qCyR6iSnEws4iY0hdQuGhCERO5IuIU02eW0yQO_LH1F_JrEkSzLnW-WeDDFhj5N6lL6Tn_F0A7rBSolgrA/s320/IMG_4915.JPG" alt="" id="BLOGGER_PHOTO_ID_5301326475878636722" border="0" /></a><br />When all the ravioli are constructed, bring a pot of water to boil and add the ravioli, cooking for 4 minutes. I found it worked best to use a slotted spoon to remove the ravioli from the water, and I placed the cooked ravioli on a cooling rack to let some of the excess water to drain. Serve with some sauce and a glass of the wine that was leftover!<br /><br />Enjoy!<br /><br />Thanks to Kat for coming over to taste test!Nathanhttp://www.blogger.com/profile/07277003836359174197noreply@blogger.com8tag:blogger.com,1999:blog-20785535.post-44096925170344647222009-02-07T11:58:00.000-08:002009-02-07T13:50:24.326-08:00Next weeks menu!Lazy Saturday! (I wish!)<br /><br />First of all, I have to report that the menu making was successful! I stuck to it, and did not spend an extra penny on food! (I had one americano, and one ice tea, but those are beverages.) I guess my anal retentiveness paid off.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69VaTigR0QToyihDWTkNE4yF9lhyaH535YThPOpxjTQeWFaLOSEHjExIT6jvVdV3aDGyDA4NSI4u_Xa6jxIHvRHMkehnzTXHBWXAYuo0Agm1CNG9bePNxj96D6lmDHU8hEwBw7A/s1600-h/IMG_4908.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69VaTigR0QToyihDWTkNE4yF9lhyaH535YThPOpxjTQeWFaLOSEHjExIT6jvVdV3aDGyDA4NSI4u_Xa6jxIHvRHMkehnzTXHBWXAYuo0Agm1CNG9bePNxj96D6lmDHU8hEwBw7A/s320/IMG_4908.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5300169563122985922" /></a><br /><br />Before we go on to week two, to the left is my tasty dinner I had last night. I love steamed brussels sprouts and broccoli, and the bulger sauce was pretty good, although I could just add the bulger to a better sauce recipe and I think it would be better!<br /><br />On last week's menu, I never had to make the Curry Tomato Soup. I have to many leftovers! So this week, I will try make less of each recipe, so I can keep the variety and have less leftovers!<br /><br /><br /><span style="font-weight:bold;">Weekly Menu</span><br /><br /><span style="font-style:italic;">Sunday</span><br /><br />Lunch: Left over Potato with a garden salad<br />Dinner: Experiment new recipe for the Valentine's Day Contest <a href="http://blog.fatfreevegan.com/2009/02/vegetable-love-2009.html"></a>. It's a secret!<br /><br /><span style="font-style:italic;">Monday</span><br /><br />Lunch: Salad and leftover experiment food!<br />Dinner: <a href="http://theppk.com/recipes/dbrecipes/index.php?RecipeID=98">Hummus</a> with veggies and crackers (I will attempt to make home-made Monday Morning before I hit the gym!)<br /><br /><span style="font-style:italic;">Tuesday</span><br /><br />Lunch: Freezer leftovers and with veggies<br />Dinner: Dijon Mustard Baked Potatoes from the <a href="http://www.amazon.com/Mcdougall-Program-Maximum-Weight-Loss/dp/0452273803">McDougal MWL Cookbook</a><br /><br /><span style="font-style:italic;">Wednesday</span><br /><br />Lunch: <a href="http://members.tripod.com/~susang2/mwlpbbqbeansalad.txt">BBQ Beans Salad</a> (I'll adapt this a bit) with salad.<br />Dinner: <a href="http://cupcakepunk.wordpress.com/2009/02/06/rustic-cabbage-soup/">Rustic Cabbage Soup</a><br /><br /><span style="font-style:italic;">Thursday</span><br /><br />Lunch: Leftover Cabbage soup and Bean Salad<br />Dinner: Freezer dinner with Salad (A night off! Hooray!)<br /><br /><span style="font-style:italic;">Friday</span><br /><br />Lunch: Leftovers<br />Dinner: <a href="http://cupcakepunk.wordpress.com/2009/01/26/sweet-potato-and-black-bean-burger/">Sweet potato and black bean burgers<br /></a> I'm going to make a bunch of these and freeze them for lunches.<br /><br /><span style="font-style:italic;">Saturday</span><br /><br />Leftovers and Clean out the fridge.<br /><br />Note: I am also going to see <a href="http://www.andrewbird.net/">Andrew Bird</a> on Saturday, so I might treat myself to a yummy dinner at <a href="http://www.yoshimatsuaz.com/">Yoshimatsuaz</a>, we'll see what Kat thinks!Nathanhttp://www.blogger.com/profile/07277003836359174197noreply@blogger.com1tag:blogger.com,1999:blog-20785535.post-11529182534806188372009-02-04T19:15:00.000-08:002009-02-04T19:32:07.994-08:00Mushroom Barley Soup with a side of Sweet and Savory Kale!Mmmmmmmmm, that was good, especially the awesome <a href="http://allrecipes.com/Recipe/Sweet-and-Savory-Kale/Detail.aspx">Kale</a> recipe! The <a href="http://www.fatfree.com/recipes/soups/barley-mushroom-soup">soup</a> was good, but only after I seasoned it up a bit. I added twice the thyme, a generous pour of garlic powder (I should have just used fresh garlic at the start), and about a tablespoon of tamari.<br /><br />I went a little prep crazy, mostly because I had work to do, and wanted to get everything cooking right away.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAPrxWMk24-OquElqutyuyyBZKLIjfZAyuLvjcXAtU61S7P_AcWeMBkhu8Bxqw4bqorSX2W5e-ZWLns0IO8OrMlUU3ghDihGi4Ev1UphNX9M6iMHr0ducjca7voylgWsnJ8pbwxQ/s1600-h/IMG_4901.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAPrxWMk24-OquElqutyuyyBZKLIjfZAyuLvjcXAtU61S7P_AcWeMBkhu8Bxqw4bqorSX2W5e-ZWLns0IO8OrMlUU3ghDihGi4Ev1UphNX9M6iMHr0ducjca7voylgWsnJ8pbwxQ/s200/IMG_4901.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5299148585874742690" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0u2hzCOY56W0Z8QgkOUUuL2aLp1YbyuR-m2Uz6J76rPiES542DjMqOtOF9kCJadHyLwep7xdvqtiTpwF1RZyCAWLHBkh_QfcVQFQIjdr08BaZGfx4v4zZXkEInyHU8qQojW1XBg/s1600-h/IMG_4897.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0u2hzCOY56W0Z8QgkOUUuL2aLp1YbyuR-m2Uz6J76rPiES542DjMqOtOF9kCJadHyLwep7xdvqtiTpwF1RZyCAWLHBkh_QfcVQFQIjdr08BaZGfx4v4zZXkEInyHU8qQojW1XBg/s200/IMG_4897.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5299148476607882706" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br />The the kale was so tasty, even though I did not add the slice almonds mentioned in the recipe. It was maybe even a little too sweet, and next time I will probably cut the sugar in half (I used raw turbino sugar). Also, I cut the recipe in half, which I won't do next time because I can probably eat the whole thing!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQJzRSBob19tiR516tnCPKRzoSPcXOZ5bMyBuC9IKe14WYKzjQpxhHC9yR56uHkA5FHGOjxZq3Q_rdFvy2owsOcDWM7mU6mPFOLlUvapLDPMfcv37ki0Cf29G5qqrLRwxIAwu7NQ/s1600-h/IMG_4907.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQJzRSBob19tiR516tnCPKRzoSPcXOZ5bMyBuC9IKe14WYKzjQpxhHC9yR56uHkA5FHGOjxZq3Q_rdFvy2owsOcDWM7mU6mPFOLlUvapLDPMfcv37ki0Cf29G5qqrLRwxIAwu7NQ/s320/IMG_4907.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5299149389509802242" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2j4i8DaYe_eI2iO9LW5ztMqmn_1mhIt0QNQ6aJH3BVd005BKSHHLxB3pWOAGleO6Y2KylS3hGwSa_HLp_k9OBISyNZFzvvonadQisRU6Yg7LvcR9JtHundMeyTgsXXZiBaYNpAA/s1600-h/IMG_4902.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2j4i8DaYe_eI2iO9LW5ztMqmn_1mhIt0QNQ6aJH3BVd005BKSHHLxB3pWOAGleO6Y2KylS3hGwSa_HLp_k9OBISyNZFzvvonadQisRU6Yg7LvcR9JtHundMeyTgsXXZiBaYNpAA/s320/IMG_4902.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5299149386898259186" /></a>Nathanhttp://www.blogger.com/profile/07277003836359174197noreply@blogger.com1tag:blogger.com,1999:blog-20785535.post-31285004696671305792009-02-02T22:34:00.000-08:002009-02-04T19:32:48.756-08:00Enchi-la-lasI took the plunge and adapted <a href="http://www.foodnetwork.com/sunny-anderson/index.html">Sunny's</a> <a href="http://www.foodnetwork.com/recipes/sunny-anderson/breakfast-enchiladas-with-red-sauce-recipe/index.html">Breakfast Enchiladas</a>. This was going to be a dinner recipe, so I left out the eggs entirely (and they are not vegan!)<br /><br />I made the Sauce and the refried beans exactly like the recipes on the site, but I left out the oil in both cases. I wasn't a fan of seeding and chopping 10 Roma tomatoes, so next time I'm sure I'll just use a big can of chopped tomatoes. Both turned out great, especially the beans. I think I found my new favorite refried bean recipe!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_rBPN3L3ohFXvdfvx5_s746MSUJ5DU7k4hoAQEF7aLIazvj_wkb-TVct15asGwgeOGVpbZxMejLySL-KkaR9wuKn-0EzHRds7tPY6JA8qEUAJHfMgEIRRxwd3Ag0vhslVQMmMCQ/s1600-h/IMG_4887.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_rBPN3L3ohFXvdfvx5_s746MSUJ5DU7k4hoAQEF7aLIazvj_wkb-TVct15asGwgeOGVpbZxMejLySL-KkaR9wuKn-0EzHRds7tPY6JA8qEUAJHfMgEIRRxwd3Ag0vhslVQMmMCQ/s320/IMG_4887.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5298462804307053538" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiby05ctbEiIkcuTzhth-e3z80DzEq7JZjkaNqQDwCTvCXbnSqU0jzv4ZiGpzsMrntlt9wDk2XJKOY6vd5qX31FTbfUjOV7eFPAzkyAJ4G-0VGpE0_9gI19skiSTU0Td3wLoidwEw/s1600-h/IMG_4885.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiby05ctbEiIkcuTzhth-e3z80DzEq7JZjkaNqQDwCTvCXbnSqU0jzv4ZiGpzsMrntlt9wDk2XJKOY6vd5qX31FTbfUjOV7eFPAzkyAJ4G-0VGpE0_9gI19skiSTU0Td3wLoidwEw/s320/IMG_4885.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5298462799652847202" /></a><br /><br />Now, adapting the turkey sausage part was a challenge, but I really loved the result. Here's what I did:<br /><br />Instead of turkey I used:<br /><br /> 1 large zucchini, chopped<br /> 2 cups cooked brown rice<br /> 1 cup frozen corn<br /><br />I cooked the jalapeno, garlic and zucchini with water until the zucchini softened, and then I added the chopped tomatoes and all the spices from the recipe. I only had dark brown sugar, so I added only 2 tablespoons of that (I also used dried sage and thyme, so I cut the amounts in half). When everything was well mixed, I added the rice and some more water, just so the mixture was moist. The end result was a savory and spicy winner! I wasn't even close to what I would call sausage, but the flavors were great!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIjbroZYoJSJLZmzF6RT5uZAk6828B4Pn9cSq5QUDkzz5cxcePUPkLezMBOiGg1oc0FnsTEqINnCbaxzHV1wr0_gCAwzEupvLcToGU7Q6Dzfj8_P94YPz_kk3vr-uONeMKGGLNTQ/s1600-h/IMG_4888.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIjbroZYoJSJLZmzF6RT5uZAk6828B4Pn9cSq5QUDkzz5cxcePUPkLezMBOiGg1oc0FnsTEqINnCbaxzHV1wr0_gCAwzEupvLcToGU7Q6Dzfj8_P94YPz_kk3vr-uONeMKGGLNTQ/s320/IMG_4888.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5298462970162049730" /></a><br />I think what really did it was the the combination of the savory (sage and thyme), sweet (brown sugar), and spicy (dried red pepper flakes and cayenne pepper). Even with the rice and zucchini, the flavors held nicely. I'm sure this would be awesome as a seasoning for a version of <a href="http://www.postpunkkitchen.com/forum/viewtopic.php?id=15959">baked seitan</a>.<br /><br />Then I lined a 9 x 13 baking dish with corn tortillas and added the beans. On top of that, I added the 'sausage' mix, and then some more tortillas. Finally, I poured the sauce on top and baked it all in the oven at 375 degrees for 25 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1tiWThqFoG9qma0ZJoG775_FxyFd-71ppFDrouOzsjRszJEl4JzXCGb2kccyq7T7Cxdmg4q-tP1rlON8jw7eTTI79vhZS6Xa5lvCVDpWJu5krCd_aUQ8cdmm-AEK2m8Wl_WArXw/s1600-h/IMG_4891.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1tiWThqFoG9qma0ZJoG775_FxyFd-71ppFDrouOzsjRszJEl4JzXCGb2kccyq7T7Cxdmg4q-tP1rlON8jw7eTTI79vhZS6Xa5lvCVDpWJu5krCd_aUQ8cdmm-AEK2m8Wl_WArXw/s320/IMG_4891.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5298463139117087330" /></a><br /><br />The end result was very tasty, even though it was a little dry. However, I think I like the flavors better by themselves, so next time I will just wrap the 'sausage' mix in tortillas and bake with the sauce, and eat the beans on the side. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicga5ME03LLp5QyfeNuD2vR4VwucSTZPYIXyT4LRgg6PGU-t-XbO8diWeHIvdQ2uzJDNfuqBqO9dHnkNVMh2yyoSDqJkMiH7jJlLhvF3xhNfge1kQ-9CGRpStblV8nVQnoPRHTlw/s1600-h/IMG_4896.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicga5ME03LLp5QyfeNuD2vR4VwucSTZPYIXyT4LRgg6PGU-t-XbO8diWeHIvdQ2uzJDNfuqBqO9dHnkNVMh2yyoSDqJkMiH7jJlLhvF3xhNfge1kQ-9CGRpStblV8nVQnoPRHTlw/s320/IMG_4896.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5298463150627704770" /></a>Nathanhttp://www.blogger.com/profile/07277003836359174197noreply@blogger.com2