Happy 2009

January 2nd, 2009 · Lisa · Fun with Friends · Comments

Hello All,br /br /I hope that you all had fun welcoming the new year. I was recovering from a terrible battle with the stomach flu. I did eventually win…but it took away 7lbs that I had worked hard to gain. That’s okay. I bought a muffin at Urban Herbivore today and I’m pretty sure they contain 600 calories a piece. So, the lbs will not be lost for long.br /br /Anyway, that’s is why I have been neglecting posting over the holidays-when I actually had some free time. I spent most of it lying on the couch watching Food Network Marathons. My mom commented that I had probably watched more tv this week than in the preceding year and most of it with my eyes closed. She is probably right, I liked the comfort of their voices, but if I moved or turned my head, I was at risk of another run to the bathroom. So, I stayed still and listened to Alton Brown. I’m glad he is so clever. I may have even learned something.br /br /But before I got sick I did cook and bake up a storm this December. I have almost no photos to share. I need to work on that in 2009. Instead I will share some of the highlights.br /br /strongCookie Exchanges/strongbr /br /I attended a couple cookie exchanges this year. I was able to try lots of lovely treats-thanks to all of the vegans who baked up fun, festive delights.br /br /For the first exchange I made Dreena Burton’s Mint Chocolate Melties from emEat, Drink and Be Vegan/em. I then made a little bit of white icing, laced with peppermint extract and pipped little snowflakes on each cookie. It made me happy to pipe the snowflakes. Snow doesn’t make me happy but pepperment icing in the shape of snowflakes does.br /br /For the second exchange I decided to try some raw desserts. I used the recipe from Matthew Kenney’s book emEveryday Raw /emfor raw macaroons. I made the vanilla almond and ginger chocolate. I was really happy with how these turned out and will definitely make them again in the future. I also rolled some raw energy balls made from almonds, pecans, coconut, dried apricot and dates. These took almost no time and were probably my favourite of all the treats I made this season. I love the simplicity of fruit-nut balls, the flavours never disappoint-and never get over or undercooked by a tempermental oven.br /pstrongHoliday Baking/Cooking/strong/ppOn Christmas Eve I made the overnight french toast from emGarden of Vegan/em with some leftover sourdough bread I had in my freezer. It turned out okay, although it was mushier than I had expected. I don’t think I’m much of a french toast fan. But my mom really liked it and that was why I made it anyway./pbr /On Christmas day we had roasted root veggies in ginger and orange sauce for lunch. I love this recipe although I should have left the veggies in longer. We were hungry. It is basically 6 carrots, 6 parsnips, 2 red onions all quartered and thrown in a roasted pan at 400 degrees for 40 minutes with some olive oil. Afterward you toss lots of ginger (I think it was 1/3 of a cup, minced, fresh ginger) in the hot pan with the juice of an orange and then pour it over the roasted vegetables.br /br /For dinner we made a Barack Obama-inspired meal. We tried to have dishes from the different areas of his heritage or places he’s lived.br /br /Dish dish pizza with soy crumble, onions etc (Chicago)br /br /Hawaiian pizza (Hawaii…okay, it was a stretch but we had Hawaiian fruits for dessert too)br /br /Irie (Kenya) mashed potatoe, pea, corn dishbr /br /Tempeh in peanut sauce (Indonesia)br /br /Barbecue baked beans (Kansas)br /br /Salad of coursebr /br /I know it doesn’t sound very traditional, but we have fun picking a new theme each year. People left the table full and satisfied, so I was happy. Most of these dishes didn’t really have recipes. They were just created, based on what we had on hand and some experimenting.br /br /For Boxing Day at my Dad’s I made some chickpea gravy from emVegan with a Vengence/em for the vegans to add to the dishes he prepared. And some gingerbread biscotti dipped in chocolate and a gingerbread apple pie also from emVegan with a Vengence/em. I really loved the biscotti recipe. I know that Isa is releasing it her upcoming cookie book but I happened upon on the ppk forum pages. It is such an amazing recipe, I hope she won’t mind if I include the ingredients here. You need to apply the ingredients to the biscotti directions in emVeganomicon./em But seriously, if you like ginger, you owe it to yourself to give the recipe a try-and start to get excited about the contents of this upcoming cookie book.br /br /divbGingerbread Biscotti:/bbr /div(Follow the Vcon directions)br /1/3 cup almond milk or soy milkbr /2 tablespoons ground flax seedsbr /3/4 cup sugarbr /3 tablespoons molassesbr /1/2 cup canola oil1 teaspoon vanilla extractbr /1 3/4 cup all purpose flour or whole wheat pastry flourbr /2 tablespoons arrowroot powderbr /2 teaspoons baking powderbr /1/4 teaspoon each ground nutmeg and cinnamonbr /1/8 teaspoon ground clovesbr /1 teaspoon ground gingerbr /½ teaspoon saltbr /3/4 cup chopped macadamia nutsbr /1/2 cup finely chopped crystallized gingerbr /br /Okay….so after that I got really sick so I stopped cooking! I hope that 2009 will bring many opportunities for further culinary adventures. I have plans do a lot more in my kitchen over the coming months, so stayed tuned./div/div

Happy 2009

January 2nd, 2009 · Lisa · Recipes, Sweet · Comments

Hello All,

I hope that you all had fun welcoming the new year. I was recovering from a terrible battle with the stomach flu. I did eventually win…but it took away 7lbs that I had worked hard to gain. That’s okay. I bought a muffin at Urban Herbivore today and I’m pretty sure they contain 600 calories a piece. So, the lbs will not be lost for long.

Anyway, that’s is why I have been neglecting posting over the holidays-when I actually had some free time. I spent most of it lying on the couch watching Food Network Marathons. My mom commented that I had probably watched more tv this week than in the preceding year and most of it with my eyes closed. She is probably right, I liked the comfort of their voices, but if I moved or turned my head, I was at risk of another run to the bathroom. So, I stayed still and listened to Alton Brown. I’m glad he is so clever. I may have even learned something.

But before I got sick I did cook and bake up a storm this December. I have almost no photos to share. I need to work on that in 2009. Instead I will share some of the highlights.

Cookie Exchanges

I attended a couple cookie exchanges this year. I was able to try lots of lovely treats-thanks to all of the vegans who baked up fun, festive delights.

For the first exchange I made Dreena Burton’s Mint Chocolate Melties from Eat, Drink and Be Vegan. I then made a little bit of white icing, laced with peppermint extract and pipped little snowflakes on each cookie. It made me happy to pipe the snowflakes. Snow doesn’t make me happy but pepperment icing in the shape of snowflakes does.

For the second exchange I decided to try some raw desserts. I used the recipe from Matthew Kenney’s book Everyday Raw for raw macaroons. I made the vanilla almond and ginger chocolate. I was really happy with how these turned out and will definitely make them again in the future. I also rolled some raw energy balls made from almonds, pecans, coconut, dried apricot and dates. These took almost no time and were probably my favourite of all the treats I made this season. I love the simplicity of fruit-nut balls, the flavours never disappoint-and never get over or undercooked by a tempermental oven.

Holiday Baking/Cooking

On Christmas Eve I made the overnight french toast from Garden of Vegan with some leftover sourdough bread I had in my freezer. It turned out okay, although it was mushier than I had expected. I don’t think I’m much of a french toast fan. But my mom really liked it and that was why I made it anyway.

On Christmas day we had roasted root veggies in ginger and orange sauce for lunch. I love this recipe although I should have left the veggies in longer. We were hungry. It is basically 6 carrots, 6 parsnips, 2 red onions all quartered and thrown in a roasted pan at 400 degrees for 40 minutes with some olive oil. Afterward you toss lots of ginger (I think it was 1/3 of a cup, minced, fresh ginger) in the hot pan with the juice of an orange and then pour it over the roasted vegetables.

For dinner we made a Barack Obama-inspired meal. We tried to have dishes from the different areas of his heritage or places he’s lived.

Dish dish pizza with soy crumble, onions etc (Chicago)

Hawaiian pizza (Hawaii…okay, it was a stretch but we had Hawaiian fruits for dessert too)

Irie (Kenya) mashed potatoe, pea, corn dish

Tempeh in peanut sauce (Indonesia)

Barbecue baked beans (Kansas)

Salad of course

I know it doesn’t sound very traditional, but we have fun picking a new theme each year. People left the table full and satisfied, so I was happy. Most of these dishes didn’t really have recipes. They were just created, based on what we had on hand and some experimenting.

For Boxing Day at my Dad’s I made some chickpea gravy from Vegan with a Vengence for the vegans to add to the dishes he prepared. And some gingerbread biscotti dipped in chocolate and a gingerbread apple pie also from Vegan with a Vengence. I really loved the biscotti recipe. I know that Isa is releasing it her upcoming cookie book but I happened upon on the ppk forum pages. It is such an amazing recipe, I hope she won’t mind if I include the ingredients here. You need to apply the ingredients to the biscotti directions in Veganomicon. But seriously, if you like ginger, you owe it to yourself to give the recipe a try-and start to get excited about the contents of this upcoming cookie book.

Gingerbread Biscotti:

(Follow the Vcon directions)
1/3 cup almond milk or soy milk
2 tablespoons ground flax seeds
3/4 cup sugar
3 tablespoons molasses
1/2 cup canola oil1 teaspoon vanilla extract
1 3/4 cup all purpose flour or whole wheat pastry flour
2 tablespoons arrowroot powder
2 teaspoons baking powder
1/4 teaspoon each ground nutmeg and cinnamon
1/8 teaspoon ground cloves
1 teaspoon ground ginger
½ teaspoon salt
3/4 cup chopped macadamia nuts
1/2 cup finely chopped crystallized ginger

Okay….so after that I got really sick so I stopped cooking! I hope that 2009 will bring many opportunities for further culinary adventures. I have plans do a lot more in my kitchen over the coming months, so stayed tuned.

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