tag:blogger.com,1999:blog-5841341262981067202024-03-13T04:56:49.267-07:00veggie num numsMichelehttp://www.blogger.com/profile/10812797652927249050noreply@blogger.comBlogger816125tag:blogger.com,1999:blog-584134126298106720.post-48703327080143197532014-04-26T10:48:00.000-07:002014-04-26T10:48:00.310-07:00Whole Wheat Pancakes with Wheat Germ <div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-1ue8tqaiQN4/Ux336vyU_1I/AAAAAAAAFiw/quKCGweTINo/s1600/whole+wheat+pancakes+with+wheat+germ.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-1ue8tqaiQN4/Ux336vyU_1I/AAAAAAAAFiw/quKCGweTINo/s1600/whole+wheat+pancakes+with+wheat+germ.jpg" height="265" width="400" /></a></div>
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These are lovely fluffy pancakes and they're whole wheat. What I love is that there's wheat germ in the batter. It adds a bit of a crunch and a nutty flavor. We love pancakes and eat them for breakfast, lunch and dinner. Usually I make vegan pancakes but once in awhile I try something new, and I really enjoy <a href="http://allrecipes.com/recipe/whole-wheat-pancakes/">this recipe</a>.<br />
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<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/NumNumSig.jpg" style="border: 0px none;" />Michelehttp://www.blogger.com/profile/10812797652927249050noreply@blogger.com1tag:blogger.com,1999:blog-584134126298106720.post-31936706270156665372014-04-23T10:05:00.000-07:002014-04-23T10:05:00.375-07:00Jim Lahey's Pizza Book<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-pQeCJkxrR4Q/Ux3osMTd8FI/AAAAAAAAFh8/boqMwEFI0KQ/s1600/jim+lahey+pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-pQeCJkxrR4Q/Ux3osMTd8FI/AAAAAAAAFh8/boqMwEFI0KQ/s1600/jim+lahey+pizza.jpg" height="251" width="320" /></a></div>
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<a href="http://2.bp.blogspot.com/-xGrRig0CnUk/Ux3ovkwFQ7I/AAAAAAAAFiE/RVnQhiB8E9I/s1600/salt+beets+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-xGrRig0CnUk/Ux3ovkwFQ7I/AAAAAAAAFiE/RVnQhiB8E9I/s1600/salt+beets+1.jpg" height="248" width="320" /></a></div>
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<a href="http://3.bp.blogspot.com/-0YT1mcT257c/Ux3oy7d7m6I/AAAAAAAAFiM/cPYLojSRJnE/s1600/salt+beets+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-0YT1mcT257c/Ux3oy7d7m6I/AAAAAAAAFiM/cPYLojSRJnE/s1600/salt+beets+2.jpg" height="212" width="320" /></a></div>
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<a href="http://4.bp.blogspot.com/-UMRsejQCKc4/Ux3o2_IHIcI/AAAAAAAAFiU/7VhE-wA-29s/s1600/salt+beets+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-UMRsejQCKc4/Ux3o2_IHIcI/AAAAAAAAFiU/7VhE-wA-29s/s1600/salt+beets+3.jpg" height="212" width="320" /></a></div>
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I recently tried making pizza from the recipe in Jim Lahey's newest book, My Pizza. I love his bread book and the no knead pizza recipe is similar. You mix the dough and let it rise for 18 hours. One unique feature of his recipe is that he cooks the pizza under the broiler. I don't broil so I just cooked the pizza on the stone in a very hot oven. How was the pizza? Good. It had a nice crispy crust but the toppings weren't as browned as they would have been if I used the broiler. I think the most interesting thing about the book is all of the different topping recipes. For example Brussels sprouts and chestnuts, potato and leek, and corn and tomato. There are also recipes for non-pizza dishes such as salads and soups. One thing I made was the salt crusted beets. It's a bunch of coarse salt mixed with egg whites which encase the beets. The beets were okay, but rather salty. The worst part was the smell of the eggs and salt cooking. It was pretty gross. Overall, this is a good book for the budding pizza maker in you, as long as you have a broiler. <br />
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<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/NumNumSig.jpg" style="border: 0px none;" />Michelehttp://www.blogger.com/profile/10812797652927249050noreply@blogger.com1tag:blogger.com,1999:blog-584134126298106720.post-16817978729989161612014-04-15T10:32:00.000-07:002014-04-15T10:32:00.045-07:00The Best Cornbread Ever--and It's Vegan<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-b7kIH47rWsA/Ux30Z6OmEeI/AAAAAAAAFik/UaMoxcDvA40/s1600/vegan+cornbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-b7kIH47rWsA/Ux30Z6OmEeI/AAAAAAAAFik/UaMoxcDvA40/s1600/vegan+cornbread.jpg" height="212" width="320" /></a></div>
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This is amazing cornbread. It's moist, moist, moist. I am not a cornbread fan because it's usually dry and crumbly. This recipe is so NOT dry and crumbly. It's really tender and delicious. This would be great alongside a bowl of hearty soup or chili, or for breakfast, but we just ate it plain for snacks because it's so wonderful. You can find the recipe <a href="http://www.theppk.com/2007/10/vegan-cornbread/">here</a>. <br />
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<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/NumNumSig.jpg" style="border: 0px none;" />Michelehttp://www.blogger.com/profile/10812797652927249050noreply@blogger.com1tag:blogger.com,1999:blog-584134126298106720.post-64678642506542810442014-04-02T10:59:00.000-07:002014-04-02T10:59:00.229-07:00Pumpkin Seed Oil<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-LyzeUHn5D5k/UwewR66GKCI/AAAAAAAAFgk/gVxN-ZFuX8c/s1600/_IGP3675_1733.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-LyzeUHn5D5k/UwewR66GKCI/AAAAAAAAFgk/gVxN-ZFuX8c/s1600/_IGP3675_1733.jpg" height="304" width="320" /></a></div>
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I want to tell you about my recent foodie find. <a href="http://www.amazon.com/Tourangelle-Toasted-Pumpkin-Seed-Ounce/dp/B006M1ITU4/ref=sr_1_1?s=grocery&ie=UTF8&qid=1393094476&sr=1-1&keywords=pumpkin+seed+oil">Pumpkin seed oil</a>. It has a really intense pumpkin taste and a very little goes a long way. It's not really for cooking, it's more for finishing dishes though you can add it to things like pumpkin pie or pumpkin soup. I mainly use it to dress salads and veggies and to dip bread in it. It's really delicious but the downside is that it has a short shelf life.<br />
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Above I used it on a salad of palm hearts and heirloom tomatoes. Just a drizzle is all you need for a big punch of flavor. If you like the taste of pumpkin, check it out!<br />
<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/NumNumSig.jpg" style="border: 0px none;" />Michelehttp://www.blogger.com/profile/10812797652927249050noreply@blogger.com1tag:blogger.com,1999:blog-584134126298106720.post-51987894308122421432014-03-26T12:02:00.000-07:002014-03-26T12:02:00.579-07:00Maple Glazed Carrots<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-npe1ZQ1OJ_M/Uweww7-gz-I/AAAAAAAAFg0/WdcB9hNEHuQ/s1600/_IGP3646_1741.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-npe1ZQ1OJ_M/Uweww7-gz-I/AAAAAAAAFg0/WdcB9hNEHuQ/s1600/_IGP3646_1741.jpg" height="321" width="400" /></a></div>
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These are a great vegetarian side dish and they go especially well with rice or mashed potatoes. The maple flavoring isn't too strong, just a background sweetness which really complements the sweetness of the carrots. I like that you can just throw everything in one pot and it cooks perfectly. You can find the recipe <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/maple-glazed-carrots-00000000007482/">here</a>.<br />
<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/NumNumSig.jpg" style="border: 0px none;" />Michelehttp://www.blogger.com/profile/10812797652927249050noreply@blogger.com1tag:blogger.com,1999:blog-584134126298106720.post-47482756123329260182014-03-19T18:08:00.000-07:002014-03-19T18:08:01.415-07:00Acorn Squash Pie<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-0xCJ6Jt1QEw/UwU6HUM8ZzI/AAAAAAAAFe0/sQTQGAN3dOA/s1600/_IGP3827_1804.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-0xCJ6Jt1QEw/UwU6HUM8ZzI/AAAAAAAAFe0/sQTQGAN3dOA/s1600/_IGP3827_1804.jpg" height="212" width="320" /></a></div>
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I bought an acorn squash, baked it, and didn't love it. It was okay--the flavor was good--but the flesh was a bit stringy. To use up the squash I turned it into a pie. <a href="http://www.instructables.com/id/Acorn-squash-pie-oh-my-Better-than-pumpkin/">This is the recipe</a> I used and it was surprisingly good. It tasted like a custard pie and not squashy (or stringy) at all. Highly recommended. (You can see that we liked it so much we ate it right out of the pie pan and didn't even bother cutting it properly.)<br />
<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/NumNumSig.jpg" style="border: 0px none;" />Michelehttp://www.blogger.com/profile/10812797652927249050noreply@blogger.com1tag:blogger.com,1999:blog-584134126298106720.post-30713649045948386242014-03-16T03:00:00.000-07:002014-03-16T03:00:07.570-07:00King Arthur's Rustic Olive Flatbread (vegan friendly)<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-uUVp_jADbas/UyO9SIwzjoI/AAAAAAAAFjA/KjMTD8MVuJY/s1600/_IGP3808_1826.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-uUVp_jADbas/UyO9SIwzjoI/AAAAAAAAFjA/KjMTD8MVuJY/s1600/_IGP3808_1826.jpg" height="318" width="400" /></a></div>
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<a href="http://bakewithjill.com/">Jill</a> and I both love baking bread and we both love olives, so we decided to try this King Arthur recipe that combines both. Heads up--this recipe uses certain King Arthur products that you'd have to order if you wanted to try the recipe exactly as written. One item is a flavored flour that contains herbs and dried olives. You can get around using it by adding extra all-purpose flour and herbs of your choice. Maybe a little herbs de provence? You could also add some finely chopped kalamata olives but don't add too many or the dough will be too heavy and wet. Maybe add a bit of extra yeast if you use olives. For the milk powder I just use powdered soy milk which I always keep on hand. The KA Easy-Roll Dough Improver is not a necessity but I ordered some and used it because I was curious to see what it did. The dough was super easy to work with and did not pull back on itself. I don't know if that was because of the dough improver or not. I still have to play around with it to see if it works.<br />
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The bread was delicious--crusty and chewy. The herbs were not overpowering and the dried olives actually tasted good. It's a recipe that I'd definitely make again though next time I will add some chopped kalamata olives. <br />
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Please check out <a href="http://bakewithjill.com/">Jill's blog</a> to see her version of the bread.<br />
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Here's <a href="http://www.kingarthurflour.com/recipes/rustic-olive-flatbread-recipe">the link</a> to the recipe. <br />
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<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/NumNumSig.jpg" style="border: 0px none;" />Michelehttp://www.blogger.com/profile/10812797652927249050noreply@blogger.com1tag:blogger.com,1999:blog-584134126298106720.post-55927892921573291922014-03-12T14:48:00.000-07:002014-03-13T08:56:41.557-07:00Roasted Brussels Sprouts<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-_IGQfUm8zNQ/UwU0lgde1EI/AAAAAAAAFeM/yO8Pdlercdk/s1600/_IGP3673_1731.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-_IGQfUm8zNQ/UwU0lgde1EI/AAAAAAAAFeM/yO8Pdlercdk/s1600/_IGP3673_1731.jpg" height="265" width="400" /></a></div>
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I've always steamed Brussels sprouts because I like them on the well-done side. None of that tender crisp business for me. I just don't like cooked vegetables to taste raw. I also only like really overripe bananas, but that's neither here nor there. I saw Ina Garten roast Brussels sprouts and they looked surprisingly good. So, I thought I would try her recipe. I cut the sprouts in half hoping that the interiors would cook all the way through. And they did! They were tender with crispy exterior leaves. Yum. I'll definitely be cooking my sprouts this way from now on.<br />
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<a href="http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2.html">Here's the recipe.</a><br />
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<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/NumNumSig.jpg" style="border: 0px none;" />Michelehttp://www.blogger.com/profile/10812797652927249050noreply@blogger.com1tag:blogger.com,1999:blog-584134126298106720.post-31422506913134008222014-03-10T14:25:00.000-07:002014-03-11T12:08:51.225-07:00Potato Bean Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ksV69bpeBsA/UwuoMBnXAJI/AAAAAAAAFhc/EV1wQNOOPuI/s1600/bean+potato+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ksV69bpeBsA/UwuoMBnXAJI/AAAAAAAAFhc/EV1wQNOOPuI/s1600/bean+potato+soup.jpg" height="227" width="320" /></a></div>
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This is such a simple soup but it's so satisfying. Potatoes, carrots, kidney beans and broth. I make this all the time and I don't use any particular recipe, but I found <a href="http://www.tasteofhome.com/recipes/potato-soup-with-beans">a recipe</a> online that is similar to mine. To keep it vegan leave out the sour cream and flour mixture which is just basically a thickener. I actually like a thinner less starchy soup. Plus, you can thicken it by mashing up some of the potatoes. Tip--instant mashed potatoes are a good way to thicken soups and stews.<br />
<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/NumNumSig.jpg" style="border: 0px none;" />Michelehttp://www.blogger.com/profile/10812797652927249050noreply@blogger.com1tag:blogger.com,1999:blog-584134126298106720.post-1473743371571509872014-03-10T11:16:00.000-07:002014-03-10T11:16:00.087-07:00Bulgur Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-uF3uzB1hWDM/UwewdmeoQ_I/AAAAAAAAFgs/nnc62_07bWg/s1600/_IGP3784_1848.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-uF3uzB1hWDM/UwewdmeoQ_I/AAAAAAAAFgs/nnc62_07bWg/s1600/_IGP3784_1848.jpg" height="345" width="400" /></a></div>
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This is a delicious bulgur salad made hearty by the addition of chickpeas. <a href="http://www.tasteofhome.com/recipes/mediterranean-bulgur-salad">This</a> is the recipe I based my version on. I added tomatoes, cucumbers, chickpeas, and feta. For a vegan version just leave out the cheese. You could add some vegan cheese or some baked tofu would also be delicious. I love substantial salads like this that make for a whole meal. I am rather new to bulgur but I have been having fun experimenting. I like having bulgur for breakfast with nuts and maple syrup. <br />
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<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/NumNumSig.jpg" style="border: 0px none;" />Michelehttp://www.blogger.com/profile/10812797652927249050noreply@blogger.com1tag:blogger.com,1999:blog-584134126298106720.post-3287690455526081262014-03-08T09:32:00.000-08:002014-03-11T12:07:49.356-07:00Old Fashioned Pudding Pie (Vegan!)<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-nnX2k3MxXCQ/UwjcfMXkjnI/AAAAAAAAFhM/3Lc9j-O7SiU/s1600/_IGP3676_1723.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-nnX2k3MxXCQ/UwjcfMXkjnI/AAAAAAAAFhM/3Lc9j-O7SiU/s1600/_IGP3676_1723.jpg" height="297" width="400" /></a></div>
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This is a delicious pudding pie and it's not made with the pudding in a box! It's also completely vegan. The filling is basically almond milk, cocoa powder, and corn starch. It's easy to make and if you serve it to guests they'll never believe that it's vegan. There was one change I had to make. I left out the chocolate chips because I didn't have any and I added some espresso powder for extra flavor. It was interesting--sort of like a mocha Starbucks flavor. Even if you're not vegan as long as you like chocolate I think you'll love this pie. It's silky smooth and not crazy sweet like some pudding pies. And it holds up well, even after a couple days in the fridge.<br />
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The recipe is from The New York Times and you can find it <a href="http://www.nytimes.com/projects/well/vegetarian-recipes/#recipe/oldfashioned-chocolate-pudding-pie">here</a>.<br />
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<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/NumNumSig.jpg" style="border: 0px none;" />Michelehttp://www.blogger.com/profile/10812797652927249050noreply@blogger.com1tag:blogger.com,1999:blog-584134126298106720.post-78381172744745165322014-03-05T12:40:00.000-08:002014-03-05T12:40:00.188-08:00Bird's Nests <div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-CXEoKozZhdI/Up_p-lILfgI/AAAAAAAAFds/efZoaFyktFE/s1600/birds+nests.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-CXEoKozZhdI/Up_p-lILfgI/AAAAAAAAFds/efZoaFyktFE/s320/birds+nests.jpg" height="265" width="400" /></a></div>
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These are just too adorable--you almost HAVE to make them. Instead of chow mein noodles I used La Choy rice noodles. I also left the peanuts out. There's not much to say about them except that they're fun and easy to make and yummy to eat. Also, perfect for Easter.<br />
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<a href="http://www.cooks.com/recipe/ao11v4rk/butterscotch-bird-nests.html">Here's</a> the recipe I used.<br />
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<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/NumNumSig.jpg" style="border: 0px none;" />Michelehttp://www.blogger.com/profile/10812797652927249050noreply@blogger.com1tag:blogger.com,1999:blog-584134126298106720.post-59550420222879402132014-02-28T14:22:00.000-08:002014-02-28T14:22:00.064-08:00Stuffed Strawberries<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Xuy15W39_Is/UwupeC4BGTI/AAAAAAAAFho/ccHsXIOzyLY/s1600/stuffed+strawberries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Xuy15W39_Is/UwupeC4BGTI/AAAAAAAAFho/ccHsXIOzyLY/s1600/stuffed+strawberries.jpg" height="332" width="400" /></a></div>
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I saw these in a magazine a long time ago and finally got around to making them. I'm not sure but I think that the magazine was Tea Time. All I did was mix mascarpone with a little powdered sugar to give the cheese a faint sweetness. I cut the berries in quarters almost down to the stem and piped in the cheese. These would have been much more dramatic if I had used big berries, but I picked these from my plants and they are a smaller, but sweeter, variety. If you want to do a vegan version use some non-dairy cream cheese mixed with a little soy or almond. Just enough to make the mixture of piping consistency. <br />
<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/NumNumSig.jpg" style="border: 0px none;" />Michelehttp://www.blogger.com/profile/10812797652927249050noreply@blogger.com1tag:blogger.com,1999:blog-584134126298106720.post-73032271725407755572014-02-28T10:01:00.000-08:002014-02-28T10:01:00.549-08:00Vegan Waffles<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-VF_RlE25Zzc/UwexH3gWzAI/AAAAAAAAFg8/-G7haNtKX-s/s1600/_IGP3635_1765.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-VF_RlE25Zzc/UwexH3gWzAI/AAAAAAAAFg8/-G7haNtKX-s/s1600/_IGP3635_1765.jpg" height="338" width="400" /></a></div>
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Okay, so admittedly I'm not much of a waffle lover. I'm more of a pancake girl. But I do have a waffle maker and I like to drag it out occasionally to treat Dave since he does love waffles. I found a vegan recipe that sounded good and I had all of the ingredients on hand. I think what gives these waffles extra flavor is the orange juice.<br />
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They cooked up to be light and very crispy. I'm not sure if they're quite as good as non-vegan waffles, but they're pretty close. I served them with lots of warm maple syrup.<br />
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You can find the recipe <a href="http://artofdessert.blogspot.com/2012/12/best-vegan-waffles-ever.html">here</a>. <br />
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<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/NumNumSig.jpg" style="border: 0px none;" />Michelehttp://www.blogger.com/profile/10812797652927249050noreply@blogger.com1tag:blogger.com,1999:blog-584134126298106720.post-37354788785455124022014-02-26T18:51:00.000-08:002014-02-26T18:51:00.339-08:00Greek Beans<div class="separator" style="clear: both; text-align: center;">
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I love beans and when I saw an article about these giant Greek beans I knew I had to try them. I found them online from amazon. These aren't just beans they're BEANS! Huge. You have to soak them overnight and then boil them in copious amounts of water until they are tender.<br />
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You can eat them as a salad dressed with olive oil and lemon juice, or you can bake them as a casserole with tomato sauce and vegetables. Or, you can probably do a million different things with them that I haven't even thought of yet. <br />
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They are the most delicious beans--creamy to the point of tasting a little like mashed potatoes. They're so big and gorgeous that it's really a treat to eat them. <br />
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<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/NumNumSig.jpg" style="border: 0px none;" />Michelehttp://www.blogger.com/profile/10812797652927249050noreply@blogger.com1tag:blogger.com,1999:blog-584134126298106720.post-41937872786669015752014-02-26T12:32:00.000-08:002014-03-11T12:09:19.132-07:00Rye Biscuits / Vegan Friendly<div class="separator" style="clear: both; text-align: center;">
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I wanted to make a biscuit using rye flour and I found <a href="http://www.grouprecipes.com/22547/rye-biscuits.html">this recipe</a>. The biscuits come together really easily and you can have them in the oven in no time. I didn't have any caraway seeds so I left them out. Next time I make these I'll buy some seeds. These are easily converted to a vegan biscuit just by using non-dairy milk.<br />
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These biscuits come out rather crumbly so I think they're best used for things like as a side for soup or chili. They might be too delicate for a regular breakfast biscuit.<br />
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Enjoy!<br />
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<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/NumNumSig.jpg" style="border: 0px none;" />Michelehttp://www.blogger.com/profile/10812797652927249050noreply@blogger.com1tag:blogger.com,1999:blog-584134126298106720.post-37561349542109316502014-02-24T11:31:00.000-08:002014-02-24T11:31:00.986-08:00Wheat Berries and Dried Apricots for Breakfast<div class="separator" style="clear: both; text-align: center;">
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Wheat berries are my new addiction. They can be served sweet or savory but I like them best for breakfast. They have a very nutty taste and are chewy, a little like barley but more substantial. I like to make a big batch and then have them for several days in a row. They are easy to cook and <a href="http://www.thekitchn.com/how-to-cook-tender-chewy-wheat-berries-and-farro-cooking-lessons-from-the-kitchn-189553">here</a> you can find step by step instructions. I add dried fruit, usually apricots, to the wheat berries as they cook. Right before serving I add some walnuts. I serve them with almond milk and a little sugar or maple syrup. They don't need much because they're so flavorful.<br />
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I think they'd be good in a salad with some crunchy veggies--cucumber, carrots, celery--and maybe some cherry tomatoes. I would dress the salad simply with olive oil and lemon juice or vinegar. Some feta would be good too.<br />
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I really encourage you to try wheat berries. They're cheap. easy to cook, and delicious. If you discover new ways to use them, please share by leaving a link!<br />
<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/NumNumSig.jpg" style="border: 0px none;" />Michelehttp://www.blogger.com/profile/10812797652927249050noreply@blogger.com1tag:blogger.com,1999:blog-584134126298106720.post-76287605528603488462014-02-19T16:00:00.003-08:002014-02-19T16:00:36.445-08:00Recent photos<div class="separator" style="clear: both; text-align: center;">
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<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/NumNumSig.jpg" style="border: 0;" />Michelehttp://www.blogger.com/profile/10812797652927249050noreply@blogger.com1tag:blogger.com,1999:blog-584134126298106720.post-54259918798991913812014-02-19T15:44:00.001-08:002014-02-19T15:44:45.413-08:00Look What I Found in the Produce Section <div class="separator" style="clear: both; text-align: center;">
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Isn't it neat looking? The inside is sort of like the inside of a cucumber. I tried to eat it but it was mostly seeds and didn't have much flavor. I think you're supposed to juice it. Cool, 'huh!<br />
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<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/NumNumSig.jpg" style="border: 0px none;" />Michelehttp://www.blogger.com/profile/10812797652927249050noreply@blogger.com1tag:blogger.com,1999:blog-584134126298106720.post-67555980779466527712014-02-17T12:18:00.001-08:002014-02-17T12:18:38.512-08:00Coeur a la Creme<div class="separator" style="clear: both; text-align: center;">
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This is Ina Garten's Coeur a la Creme. And it's so good! It tastes like cheesecake. Well, sort of. It tastes like itself but cheesecakey. I served it with a fresh strawberry sauce and some sliced berries. If you don't have an official mold, you can use a fine strainer. I bought the mold on amazon and it wasn't very expensive. I'm glad I bought it because I'll definitely make it again.<br />
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It's almost magic how it firms up. The mixture was so wet that I thought for sure it would be runny. But, it came together perfectly. Magic!<br />
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You can find the recipe <a href="http://www.foodnetwork.com/recipes/ina-garten/coeur-a-la-creme-with-raspberry-and-grand-marnier-sauce-recipe.html">here</a>. If you like cheesecake I highly recommend this recipe.<br />
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<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/NumNumSig.jpg" style="border: 0px none;" />Michelehttp://www.blogger.com/profile/10812797652927249050noreply@blogger.com1tag:blogger.com,1999:blog-584134126298106720.post-83995138132153586242014-02-17T11:52:00.000-08:002014-02-17T11:52:27.811-08:00Honey Yogurt Gelato<div class="separator" style="clear: both; text-align: center;">
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This is a delicious frozen yogurt that is quite tart. It's best eaten right out of the ice cream maker because the consistency is just perfect on the tongue. This yogurt is especially nice served with fresh, sweet fruits like apricots or peaches. I tore the recipe out of a magazine but unfortunately I'm not sure which magazine it was. <br />
You can make a vegan version by using non-dairy yogurt, soy milk, and agave syrup or maple syrup. <br />
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1/4 cup plus 2 tablespoons low-fat milk<br />
2 tablespoons clover honey<br />
2 cups chilled plain yogurt<br />
Generous pinch of fine sea salt<br />
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In a large heavy saucepan, combine milk and honey, warm over medium-low heat, whisking just until honey is dissolved, then transfer to a small metal bowl. Place bowl in larger bowl filled halfway with ice and water. Whisk milk mixture until it is cool to the touch, about 5 minutes. Remove bowl from ice water. In a large bowl, mix together milk mixture, yogurt, and salt. Freeze mixture in an ice cream maker. Serve immediately after ice cream maker is finished processing. <br />
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<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/NumNumSig.jpg" style="border: 0px none;" />Michelehttp://www.blogger.com/profile/10812797652927249050noreply@blogger.com1tag:blogger.com,1999:blog-584134126298106720.post-43856214219393477812013-12-12T03:30:00.000-08:002015-02-08T23:13:25.190-08:00Baked Applesauce--Vegan Friendly<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-w-Q897GVmt8/Up_mpRoHXTI/AAAAAAAAFdU/GRZ9sOENruQ/s1600/applesauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-w-Q897GVmt8/Up_mpRoHXTI/AAAAAAAAFdU/GRZ9sOENruQ/s400/applesauce.jpg" height="378" width="400" /></a></div>
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I was hesitant about this recipe because it just seems odd to make applesauce in the oven. I've made it on the stove lots of times and that works perfectly well. Still, the convenience of chucking the apples in a pot and letting them cook unattended in the oven is appealing. Anyway, I tried the recipe and it was really good. There were layers of flavor--apples, spices, citrus--that melded well. I made quite a few modifications though. I added the juice of an extra lemon plus a slug of dark rum. I also added extra cinnamon and some mace. And, instead of brown sugar I used some Golden Syrup and some <a href="http://www.steensyrup.com/">Steen's Syrup</a>. I did use the butter but the next time I make this I will leave it out to have a vegan version. I don't think the butter really does much for the flavor.<br />
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I have to thank <a href="http://bakewithjill.com/">Jill</a> for bringing this recipe to my attention and for cooking it along with me. Check out her <a href="http://bakewithjill.com/">blog</a> to see how her applesauce turned out.<br />
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You can find the recipe<a href="http://www.barefootcontessa.com/recipes.aspx?RecipeID=471&S=0"> here</a>.<br />
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<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/NumNumSig.jpg" style="border: 0px;" />Michelehttp://www.blogger.com/profile/10812797652927249050noreply@blogger.com2tag:blogger.com,1999:blog-584134126298106720.post-3468932699004252862013-12-09T21:42:00.000-08:002013-12-09T21:42:26.577-08:00Strawberry Breasts--Two Fat Ladies<div class="separator" style="clear: both; text-align: center;">
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Another unusual recipe from my beloved Two Fat Ladies. This is a really simple dessert and works best in summer when strawberries are at their sweetest. I actually made it last summer but am just getting to the blogging part now. It's ricotta and some sugar with berries that are macerated in lemon juice. Plus, some Campari. I really love the recipe but the amount of Campari called for is WAY too much for my taste. I added just a fraction of the 3 tablespoons and that was plenty. I'd add a bit at a time until you find the amount of Campari that's right for you.<br />
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You can find the recipe <a href="http://www.cookingchanneltv.com/recipes/fragomammella-strawberry-breasts.html">here</a>.<br />
<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/NumNumSig.jpg" style="border: 0px;" />Michelehttp://www.blogger.com/profile/10812797652927249050noreply@blogger.com1tag:blogger.com,1999:blog-584134126298106720.post-61920318770462420892013-12-05T04:30:00.000-08:002013-12-05T04:30:00.680-08:00Pretzel Rolls--Vegan Friendly<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-BAvZGB9Km9M/Up_mMVKeZNI/AAAAAAAAFdA/P-F_NS3dZS0/s1600/pretzel+roll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="520" src="http://3.bp.blogspot.com/-BAvZGB9Km9M/Up_mMVKeZNI/AAAAAAAAFdA/P-F_NS3dZS0/s640/pretzel+roll.jpg" width="640" /></a></div>
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Jill and I made <a href="http://www.kingarthurflour.com/recipes/pretzel-sandwich-buns-recipe">King Arthur's Pretzel Rolls</a> together and I'm so glad we did because this is now one of my very favorite bread recipes. The rolls come out just like a soft pretzel. They are crispy on the outside and chewy inside. And I love the bit of salt on top. If you follow the recipe and make 10 rolls you'll end up with sandwich size rolls, not dinner size. If you want smaller rolls then I'd make at least 15 (that's what Jill did).<br />
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I thought it was going to be a big ordeal making these as they have to be boiled before they're baked. Actually, they're pretty easy to make and it's a nice dough to work with--it's not too sticky. <br />
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If you're in the mood to bake some bread or want something new for the holiday table I highly recommend this recipe.<br />
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It's easy to make a vegan version by using margarine and soy milk powder--both of which I always keep on hand. <br />
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Check out <a href="http://bakewithjill.com/">Jill's blog</a> to see how her rolls turned out. <br />
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<br />Michelehttp://www.blogger.com/profile/10812797652927249050noreply@blogger.com1tag:blogger.com,1999:blog-584134126298106720.post-38008826790325125672013-11-23T07:00:00.000-08:002013-11-23T07:00:01.123-08:00Cream-filled Coffeecake<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-nld1as_eemQ/Uo-yP-M9AwI/AAAAAAAAFco/L6anvQ0Q3Qw/s1600/coffeecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="http://2.bp.blogspot.com/-nld1as_eemQ/Uo-yP-M9AwI/AAAAAAAAFco/L6anvQ0Q3Qw/s400/coffeecake.jpg" width="400" /></a></div>
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This is a recipe for an old-fashioned kind of coffecake. It's basically a yeasted dough similar to danish dough but not quite as rich. Then, there is a custard filling and a crumb topping. And it's huge! If you make the whole recipe it's twenty servings. When I saw the photo of it at the King Arthur site it looked like there was very little custard compared to all the dough. So I decided that I was either going to double the custard recipe or come up with a different filling. I decided on whipped cream for the filling because I had something similar in Ireland and it was delicious. I also changed the topping from the crumb version to a powdered sugar icing to make it a bit moister.<br />
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The coffeecake was delicious the first day, but by the second day it had really dried out. I would make half the recipe next time and only fill it right before serving so I could keep it wrapped tightly in plastic wrap. If you're having a brunch or something this would be perfect because it is so large.<br />
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<a href="http://bakewithjill.com/">Jill</a> and I baked this together so check out her version. She followed the original recipe so you can get an idea of how it's supposed to look.<br />
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<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/NumNumSig.jpg" style="border: 0px none;" />Michelehttp://www.blogger.com/profile/10812797652927249050noreply@blogger.com1