"It is difficult to picture the great Creator conceiving of a program of one creature (which He has made) using another living creature for purposes of experimentation. There must be other, less cruel ways of obtaining knowledge."
~Adlai Stevenson, American statesman (1835–1914)
Sunday, June 20, 2010
Monday, June 14, 2010
Recipe!
Celebrate the Summer Solstice with...
First Berries Pudding
2 cups seasonal berries (strawberries, raspberries, or thawed blackberries from last fall-YUM)
1 cup brown sugar
9 slices bread (no crusts)
Set aside 1/2 cup berries that are the nicest looking. To the rest, add brown sugar and crush. Leave to sit for 30 minutes.
Meanwhile, take a nice glass bowl and place the 1/2 cup of "pretty" berries in the bottom. Add a layer of bread. Layer with 1/2 of crushed berry mix. Cover with a layer of bread. Layer the last bit of crushed berries, followed by the last slices of bread. Cover with wax paper.
Place a plate on top of the mixture (smaller than the edge of the bowl), and then a small bowl filled with something heavy on top of that. Leave this for at least 6 hours in your fridge.
To serve, remove the place at wax paper. Hold a large plate onto the bowl and flip it over. With luck you should have a nice dome-shaped pudding, but it will taste good regardless of form. Serve with some vanilla "So Delicious" frozen dessert, and celebrate the solstice.
From Llewellyn's Witches' Datebook
Enjoy!
First Berries Pudding
2 cups seasonal berries (strawberries, raspberries, or thawed blackberries from last fall-YUM)
1 cup brown sugar
9 slices bread (no crusts)
Set aside 1/2 cup berries that are the nicest looking. To the rest, add brown sugar and crush. Leave to sit for 30 minutes.
Meanwhile, take a nice glass bowl and place the 1/2 cup of "pretty" berries in the bottom. Add a layer of bread. Layer with 1/2 of crushed berry mix. Cover with a layer of bread. Layer the last bit of crushed berries, followed by the last slices of bread. Cover with wax paper.
Place a plate on top of the mixture (smaller than the edge of the bowl), and then a small bowl filled with something heavy on top of that. Leave this for at least 6 hours in your fridge.
To serve, remove the place at wax paper. Hold a large plate onto the bowl and flip it over. With luck you should have a nice dome-shaped pudding, but it will taste good regardless of form. Serve with some vanilla "So Delicious" frozen dessert, and celebrate the solstice.
From Llewellyn's Witches' Datebook
Enjoy!
Wednesday, June 2, 2010
Recipe!
Red Lentil Pasta
This comes from the pages of LA DOLCE VEGAN (Kramer), and to be fair--let me tell you that I haven't tried it yet... However, one look and I know I want to! I think this might be Friday night's post-yoga feast; it looks So Easy to make. Check it out!
ps. You'll need your food processor (or a good blender if you don't have one).
dry noodles (your choice & enough for two people)
1 small onion, chopped
1 tbsp olive oil
2 garlic cloves, minced
3/4 cup vegetable stock
1/2 cup red lentils (dry)
1 large tomato, chopped
1/4 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground black pepper
1/2 cup toasted cashews
In a large pot of salted water, boil the noodles. While noodles are cooking, in a medium saucepan on medium heat, saute the onions in oil until translucent. Add the garlic, stock, lentils, tomatoes, cinnamon, salt, and pepper. Bring to a boil, then reduce heat; simmer for 10-12 minutes or until the lentils are cooked. In a food processor, blend half or all of the sauce until smooth (be careful, it's HOT); return to pot. Reheat and serve over noodles garnished with cashews. Makes 2 large or 4 small servings.
Enjoy!
This comes from the pages of LA DOLCE VEGAN (Kramer), and to be fair--let me tell you that I haven't tried it yet... However, one look and I know I want to! I think this might be Friday night's post-yoga feast; it looks So Easy to make. Check it out!
ps. You'll need your food processor (or a good blender if you don't have one).
dry noodles (your choice & enough for two people)
1 small onion, chopped
1 tbsp olive oil
2 garlic cloves, minced
3/4 cup vegetable stock
1/2 cup red lentils (dry)
1 large tomato, chopped
1/4 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground black pepper
1/2 cup toasted cashews
In a large pot of salted water, boil the noodles. While noodles are cooking, in a medium saucepan on medium heat, saute the onions in oil until translucent. Add the garlic, stock, lentils, tomatoes, cinnamon, salt, and pepper. Bring to a boil, then reduce heat; simmer for 10-12 minutes or until the lentils are cooked. In a food processor, blend half or all of the sauce until smooth (be careful, it's HOT); return to pot. Reheat and serve over noodles garnished with cashews. Makes 2 large or 4 small servings.
Enjoy!
Thursday, May 27, 2010
Quote
"Anyone who conducts an argument by appealing to authority is not using his intelligence; he is just using his memory."
~Leonardo da Vinci
~Leonardo da Vinci
Wednesday, May 26, 2010
Recipe!
Vegan (obviously) Banana Bread
Note: Once the liquid and dry ingredients are combined, the batter should be poured into the bread pan and put into the oven quickly so that the CO2 released by the baking soda doesn't escape.
2 Cup flour
1 Cup sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 Cup mashed banana (probably 2-3 ripe ones)
1/2 Cup vegetable oil
Egg substitute equivalent of 3 eggs
1/3 Cup soy buttermilk*
Preheat oven to 325 degrees F. Mix flour, sugar, baking soda, and salt in large mixing bowl. Mix bananas, oil, and buttermilk* in medium mixing bowl. Combine the banana mixture with the large bowl containing dry ingredients, and stir well. Add the egg substitute now, and stir well again. (Optional: add 1/2 Cup pecans)
Pour into greased 9x5 inch bread pan. Bake in 325 degree oven for 75 minutes, or until a toothpick in the middle comes out clean.
*To make soy buttermilk, combine 1 Cup soymilk with 1 Tablespoon vinegar. This can be used on a 1:1 ratio with buttermilk, so 1/3 Cup of this = 1/3 Cup buttermilk.
Enjoy!
Note: Once the liquid and dry ingredients are combined, the batter should be poured into the bread pan and put into the oven quickly so that the CO2 released by the baking soda doesn't escape.
2 Cup flour
1 Cup sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 Cup mashed banana (probably 2-3 ripe ones)
1/2 Cup vegetable oil
Egg substitute equivalent of 3 eggs
1/3 Cup soy buttermilk*
Preheat oven to 325 degrees F. Mix flour, sugar, baking soda, and salt in large mixing bowl. Mix bananas, oil, and buttermilk* in medium mixing bowl. Combine the banana mixture with the large bowl containing dry ingredients, and stir well. Add the egg substitute now, and stir well again. (Optional: add 1/2 Cup pecans)
Pour into greased 9x5 inch bread pan. Bake in 325 degree oven for 75 minutes, or until a toothpick in the middle comes out clean.
*To make soy buttermilk, combine 1 Cup soymilk with 1 Tablespoon vinegar. This can be used on a 1:1 ratio with buttermilk, so 1/3 Cup of this = 1/3 Cup buttermilk.
Enjoy!
Tuesday, May 25, 2010
I'm back!
Hello, my veg-curious friends! I know, I know... it's been almost 7 months! But I'll be back at it soon enough; sharing the ins & outs of this vegan life. :)
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