(no subject)

Oh em gee...I had the most delicious lunch today with my brother after we successfully moved everything in to my new house (including my very large feline, who was Not Excited about the car ride). We hit Wholesome Pita in Hollywood, where I found out that the Vegetarian Plate is also vegan. So I had some delicious little falafel, pita bread (which was thick and toasty and amazing), tabouleh (which I don't really like...onions, ew...I'm really trying to like them, but it's been a rough journey), cucumber salad, and baba ganoush, which was AMAZING, and I'm SO excited because I really want to like eggplant, and up until now I haven't. [Holy run on sentence, Batman!] I even turned down a rice crispies treat, because I'm...well, pretty awesome.
Since Teh Girlfriend and I have been having a little Relationship Vacation, I haven't talked to her in a few days. She drunk dialed me today (so cute when she drunk dials me, she turns into a little gay boy), and I told her about the vegan decision. I'm sure if she was sober, it would have been an easier discussion. She started out saying, "I support that, but I think that there are better ways..." And then she started telling me that I should just cut back on eating meat. I told her my reasons, and then she said, "No, I totally support it, I was vegan for like six months, but I couldn't cook, so it didn't go over so well." I'm sure we'll revisit the subject soon.
I'm really excited about my new place. No more roommate from hell. No more paper thin walls so that I can hear every little movement my roommate makes in his room. I'm a little farther from, well, everything, but there's a vegan restaurant three miles down the road and there are a lot of hospitals and medical centers in the area, so I can find a job much better than the dead end job I have now. Things are good.

(no subject)

So, I've come across a little gem, vegan_singles, which was in need of a moderator. I thought, "Wow, what a great idea! A singles community on LJ for vegans!" So. If you're single, or looking for friends, join! Post! Find vegans!

The first day of the rest of my life!

So, it's my first full day of veganism. I haven't even had breakfast yet, since I'm moving to my brand new house today. I'm waiting on my brother to come and help me load up the last few things I have, and grab my cat, and hit the road! Too bad I'm moving on Halloween, I'd liked to have had another excuse to break out my bear costume (the gay boy, not the animal), but alas, it was pretty uncomfortable, anyhow.
This is such a scary prospect for me, but exciting too! I'm just afraid that I won't be able to spot those sneaky dairy products as easily as seasoned vegans. Dairy is just in so many things, things that I wouldn't even think to check! I guess that's why they say you have to read EVERY label, even if you've been eating the stuff for years. Recipes change, eh? Anyhow, it gives me an excuse to follow through on my usual jesting threat, "I'm going to write a strongly worded letter!" when I find something that's not quite vegan!


3 cups unbleached flour
2 tsp. baking powder
1/2 tsp. salt
4 Tbsp. low fat margarine
about 1 1/4 cups warm water

Mix dry ingredients in a large bowl.

Cut low fat margarine in with a fork, pastry cutter or just do it the old fashioned way and use your hands.

Next, add warm water a little at a time until your dough is soft and not sticky. You do not need very hot water.

Knead the dough for a few minutes.

Now you will pull off pieces of dough to form about 12 small dough balls. Let them
rest for at least 10 minutes, longer if you like. You can also cover them, and refrigerate.

This is a good time to heat up the comal. You will want to set it at medium to high heat. If it is too hot the tortillas will cook too fast.

Now, you can roll out the dough with your tortilla rolling pin or palote. It is a good idea to dust each ball with a little flour just before you roll them out. Lay the palote in the center of the dough ball and roll up, center and roll down. It is good to lift the dough and turn it. Again, rolling pin in the center and roll. Roll them out fairly thin.

Lay your tortilla on the hot comal. It takes just a few seconds to cook. Flip to the other side. When they are done it should have lots of nice brown speckles. Place them in a towel. If you would like you can use a tortilla warmer to keep them warm longer.
They are ready to be served!

[x-posted from www.texasrollingpins.com]

Warm Curried Chickpeas with Apples

1 tablespoon curry powder
2 tablespoons oil
2 small potatoes, sliced into 1/4 inch slices
2 carrots, sliced into 1/4 inch slices
1 green onion, chopped
1 red pepper, chopped
1 1/2 cups of cooked chick peas
1 cup green beans, chopped into bite size pieces
2 small apples, peeled, cored and chopped
1 tablespoon apple cider vinegar
salt and pepper to taste


Heat the oil, curry powder, potatoes, carrots and onion in a large skillet. Cover and cook, stirring occasionally until the potatoes are almost cooked through.

Add the red pepper, chick peas and beans. Cover and cook for another 5 minutes or so.

Add the chopped apples, vinegar and salt and pepper, and let cook until the apples melt, stirring occasionally to let them form a sauce.

And enjoy!

Fall Soup

butternut or other winter squash, brushed with olive oil and roasted
kale, steamed
soba or somen noodles, cooked
a couple tablespoons of miso
bits of dried red chiles or red chile flakes

Mix the miso into a small amount of hot water, and add to a bunch more water to make broth. Add the squash, kale and noodles, and top with chiles. Mmm. Next time I'll try to simplify things by cooking the kale and noodles in the soup water, and then adding the miso at the end.

Sweet and Savor Stuffed Pumpkin

1 8 to 10-pound (about 4.5 kg) pumpkin
1 C. (240 ml) water
1/2 t. salt
1/2 C. (120 ml) toasted or untoasted buckwheat
1/2 pound (226 g) sliced mushrooms
4 stalks celery (about 2 1/4 C. (540 ml))
2 medium onions (about 2 1/2 C. (600 ml)
2 T. extra virgin olive oil
5 slices of whole grain bread, toasted and cubed
2 cloves garlic, minced
1 medium carrot, diced
1 red bell pepper, chopped
1/4 C. (60 ml) chopped, toasted hazelnuts
1/3 C. (80 ml) hazelnut meal
1/3 C. (80 ml) black raisins
1/3 C. (80 ml) sweetened dried cranberries
1 t. dried sage, crumbled
1 t. salt or to taste
1/2 t. ground black pepper or to taste
2 to 3 T. pomegranate syrup
Fresh herbs (parsley, mint, basil, sage, fennel,or cilantro)
Sliced persimmon or wedges of pomegranate

Have ready a large, parchment-lined baking pan. Using a firm bladed knife, cut a lid from the top of the pumpkin about 5 to 6 inches (12.5 to 15 cm) in diameter. Scoop out the pumpkinseeds and set them aside for future roasting. Set the pumpkin aside on the prepared baking pan while preparing the stuffing.
Combine the water and salt in a 2-quart (2 liter) saucepan, cover, and bring to a boil over high heat. Add the buckwheat, and when the water returns to a boil, cover the pan, and steam 15 minutes. Transfer the cooked buckwheat to a large mixing bowl.
Combine the mushrooms, celery, onions, and olive oil in a large, deep skillet, and sauté, stirring frequently, until softened and lightly browned, about 8 to 10 minutes. Then, add the mixture to the bowl with the buckwheat.
Preheat the oven to 375 F (Gas Mark 5). Add the remaining ingredients to the bowl and stir well to distribute flavors evenly. Adjust seasonings if needed.
Add the pomegranate syrup and stir well. Spoon the mixture into the prepared pumpkin and cover it with the pumpkin lid.
Bake in the preheated oven at 375 F. (Gas Mark 5) for 1 to 1/2 hours, until the pumpkin feels soft when pressed. Remove from the oven and transfer the pumpkin to a large serving platter.
For a picture-perfect presentation, remove the pumpkin lid and lean it, standing against the base of the pumpkin. Garnish the base of the platter with fresh herbs and decorate with sliced persimmons or wedges of pomegranate.
Serve with a large spoon so guests can scoop out some of the pumpkin along with the stuffing. Makes about 6 to 8 servings.

[x-posted from www.vegparadise.com]

Potato Bake Casserole

6 or 7 medium sized potatoes, peeled
6 or 7 medium potatoes, peeled
1 large can of baked beans in tomato sauce (approx 800g - you could use 2 standard size tins instead)
1 large onion, thinly sliced
2 or 3 sliced tomatoes
1 tablespoon of margarine for dotting over the top
1 tablespoon of sesame seeds for sprinkling on the top

other optional layers:
1 or 2 cups of left-over rice mixed with some soya milk and herbs
sliced mushrooms mixed with a little veg. oil and 2 cloves of crushed garlic
1 can of sweetcorn
1 can of spinach

Part-boil the potatoes for 5 or 6 minutes until starting to soften. Thinly slice them. In a large casserole or lasagne dish place a layer of potatoes then a layer of beans, then onion and repeat until all used up. That is the basic dish but you can add any other layers you like (experiment! Any tins lurking in the cupboard?), such as the garlic mushrooms, sweetcorn, spinach or rice ones above, making the last layer potatoes. Spread the sliced tomatoes over the top, dot with the marg. and sprinkle on the sesame seeds. Bake for about an hour or until the potatoes are soft at 190C/380F.

[x-posted from www.frugal.org.uk]

Thai Chick-un Pizza

I simplify my life by using a prepared whole-wheat pizza crust. But, if you want to make your own crust - by all means go for it! Then, the peanut sauce is slathered on the crust. Before baking, some toppings are added. First, lightly squished (or you can keep them whole) chickpeas, slices of crisp red pepper and juicy cubed pineapple. Of course, if you'd like to use faux chicken strips in place of the chickpeas, you can do so. For me, I enjoy keeping this pizza truly 'Chick-un', so chickpeas are my choice. Sliced green onions are added for the last minute or so, and then after baking, the bean sprouts are sprinkled over top, along with the optional cilantro and/or peanuts. That's it! Not too difficult, right?

[x-posted from vivelevegan.blogspot.com]

Lemon Herb Tofu

31⁄2 - 4 tbsp freshly squeezed lemon juice
2 tbsp tamari
2 - 21⁄2 tbsp extra-virgin olive oil
11⁄2 tsp dried oregano
1 tsp dried thyme
1⁄2 tsp dried basil
1⁄2 tsp honey alternative (I use agave nectar)
few pinches freshly ground black pepper
1 350-g pkg (12-oz) extra-firm tofu, cut into squares about 1⁄4" - 1⁄2" thick,
and patted gently to remove excess moisture

Preheat oven to 375°F (190°C). In an 8"x12" baking dish, combine the lemon juice, tamari, olive oil, oregano, thyme, basil, honey alternative, and pepper, and stir through until well incorporated. Add the tofu and coat each side. Bake covered for 15 minutes. Turn the tofu over, and continue to bake uncovered for another 13-15 minutes, turning again when there are just a few minutes of cooking time remaining. At this time, the tofu should have soaked up most of the marinade. Remove from oven and let cool a little before serving; pour any remaining herbs and oil over the tofu.

Note: This tofu makes a very tasty sandwich filling. Take any leftovers and mash, or pulse in a food processor until crumbly, then mix with vegan mayonnaise.

[x-posted from viveleveganrecipes.blogspot.com]