tag:blogger.com,1999:blog-14132679451720406952024-03-13T08:23:26.047-05:00VegematarianA vegan/vegetarian food blog with recipes, pictures and reviews about everyday brand food items in your local market.VeggieHeadhttp://www.blogger.com/profile/13933120818936755842noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-1413267945172040695.post-27778462910161713752008-09-13T21:07:00.003-05:002008-09-13T22:02:38.209-05:00Savory Pie hmm hmm hmm<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8M7uCyqXkdywkv7ztNiuPn_ZaBeAH_UKH6Fqz4VXbHgKifcUzrmxj4yMYOQrtH3gK8guUbSNzQiNaC6nL49xQQzlq-kGRZNrDpXU1DPsVeRs481xsilGbr57SLwr8ewjyu9Y6xCafU5c3/s1600-h/leafygreentofupie.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8M7uCyqXkdywkv7ztNiuPn_ZaBeAH_UKH6Fqz4VXbHgKifcUzrmxj4yMYOQrtH3gK8guUbSNzQiNaC6nL49xQQzlq-kGRZNrDpXU1DPsVeRs481xsilGbr57SLwr8ewjyu9Y6xCafU5c3/s320/leafygreentofupie.png" alt="" id="BLOGGER_PHOTO_ID_5245684675129654578" border="0" /></a><br />Today Paul and I made Pie yayy!! My only verdict for making things are only to use up dying food. It was my first real food that I've eaten since school started. School is quite hectic and I barely have any time for anything.<br /><br />We used a vegweb recipe for the <a href="http://vegweb.com/index.php?topic=6310.0">pie crust</a> I found it really oil though. When Paul made the pie crust it pooled on the bottom of the pan.<br /><br />Recipe<br />1 Baked pie Crust from <a href="http://vegweb.com/index.php?topic=6310.0">Vegweb</a><br />1 Medium Onion<br />1 Shallot<br />2 Cloves Garlic<br />1 Bunch of Watercress<br />1 Bunch of Spinach<br />A handful of Amaranth Leaves ( Yeen Choy)<br />Tofu<br />2 1/2 + 1 1/2 Tbsp Vegan Oyster Sauce<br />10 oz Froze Firm Tofu, Thawed<br />1/2 Tsp Garlic Powder<br />Salt for taste<br />Oil for sauteing<br /><ul><li>Rough chop and wash the watercress, spinach and amaranth leaves. If you don't have amaranth leaves just substitute with spinach.</li><li>Slice the onions, shallots and garlic.</li><li>Squeeze out the excess water from the tofu and crumble them into a separate bowl and mix in the 1 1/2 Tbsp of Vegan oyster sauce, garlic powder and salt for tasting.<br /></li><li>Preheat the oven to 450 F.<br /></li><li>Pour some oil onto a pan and heat it up on high heat. Add the onions and lower the heat to medium and saute the onion for two minutes, a little before the onions are cooked thoroughly. Then add in the shallots and garlic and saute for another minute.<br /></li><li>Add in the leafy green mixture and saute them until they start to wilt. Then add in the 2 1/2 Tbsp of vegan oyster sauce and enough salt to taste. </li><li>Add in the tofu mixture into the pan. It should absorb all the excess water from the leafy greens.<br /></li><li>Continue to saute the food until all the water is absorbed by the tofu and remove from heat.</li><li>Pour the mixture into the baked crust and placed the pie into the oven and bake it for 20-25 minutes. We made some decoration for the top of the pie so we baked until the extra pie crust on top turned golden.<br /></li></ul>VeggieHeadhttp://www.blogger.com/profile/13933120818936755842noreply@blogger.com2tag:blogger.com,1999:blog-1413267945172040695.post-76504931765585613812008-09-13T20:17:00.009-05:002008-09-13T22:22:31.096-05:003rd Attempt in Making Mooncake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis9sN3fBLm_xyG6UvFTKLB2SCTTYWXWJDaq6WzdXBvVeLbQZ4GwX7u4sWPfSaqoO1p3vu6hCf6_Zk8qnMjPFgmw0uMrp12CxqMxxZ1m5SfMy-M-x2SoSSS8Dup0JRVpd8alTPKv4z65JBN/s1600-h/Bakedmooncake.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis9sN3fBLm_xyG6UvFTKLB2SCTTYWXWJDaq6WzdXBvVeLbQZ4GwX7u4sWPfSaqoO1p3vu6hCf6_Zk8qnMjPFgmw0uMrp12CxqMxxZ1m5SfMy-M-x2SoSSS8Dup0JRVpd8alTPKv4z65JBN/s320/Bakedmooncake.png" alt="" id="BLOGGER_PHOTO_ID_5245684347520511154" border="0" /></a><br />I've used Lily's Wai Sek Hong's recipe for the <a href="http://lilyng2000.blogspot.com/2007/08/mooncakes.html">Golden syrup</a> since I was not able to find it in my local Asian market and I used Do What I Like's <a href="http://wlteef.blogspot.com/2005/08/baked-mini-mooncakes.html">Mooncake Skin</a>.<br /><br />My first two attempt in making the mooncake skin was a failure. The consistency was crucial. It was something I could not get right due to the golden syrup. It would've been better if I had the golden syrup. The reason for all the failed attempt in making the mooncake skin was because of the golden syrup. I followed the instruction and boiled the sugar mixture until it was golden brown and when the syrup cooled down, it was really thick and hard like carmel so it made the skin way too hard and unmaleable. What I found out by the 3rd attemp was to boil it until it's slightly golden. A little lighter than vegetable oil. The texture of the mooncake skin dough is suppose to be very soft and maleable like bread dough except not gluteny. If the dough is breaking apart and crumbling, DON'T ADD MORE FLOUR!! Only add more flour if the mixture is still too sticky.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-yNqT4wTYJbkGuD_NTekvKCntzROnejjgZWzHq1w2g1DQOJi6Y3wMSWmvrXmoNoAwB_PHhuoseV8Qev3R8_t7TTNb8_NgzE6_oxOfeifCNfxcmJ0bDnOztZF-M4TeZGUSKiIETiIi596i/s1600-h/mooncakecookies.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-yNqT4wTYJbkGuD_NTekvKCntzROnejjgZWzHq1w2g1DQOJi6Y3wMSWmvrXmoNoAwB_PHhuoseV8Qev3R8_t7TTNb8_NgzE6_oxOfeifCNfxcmJ0bDnOztZF-M4TeZGUSKiIETiIi596i/s320/mooncakecookies.png" alt="" id="BLOGGER_PHOTO_ID_5245686775979054690" border="0" /></a><br /><br />With all the failed attempts with the mooncake skin, I made them into cookies yay!! They were pretty good except for the cookies from the first failed attempt since I burnt them!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikXazVqTqp4x7LJTOA_KYDk-LT3mAJqiPjoBUqWj1Z3YQsrYupk3CcDrYzgHP7QFgggXsqPdepYygBolglHgR_hSUNUzGd-_FxdEZWRO1uZcRD7nPh0u-ojKrZPEWyAuUu6gcrILYymO69/s1600-h/rawmooncake1.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikXazVqTqp4x7LJTOA_KYDk-LT3mAJqiPjoBUqWj1Z3YQsrYupk3CcDrYzgHP7QFgggXsqPdepYygBolglHgR_hSUNUzGd-_FxdEZWRO1uZcRD7nPh0u-ojKrZPEWyAuUu6gcrILYymO69/s320/rawmooncake1.png" alt="" id="BLOGGER_PHOTO_ID_5245684425265482450" border="0" /></a><br /><br />Another unpredictable mistake that I had was the filling. I bought premade red bean paste, sesame paste and lotus paste in a can. The red bean and sesame paste were way too soft to roll the filling into balls. It just made a sticky mess on my hand. I tried freezing it, it helped but it made my mooncake skin cold and it tore easily. I mixed the sesame paste with peanut butter a 2 to 1 ratio but it was still too soft. It was much harder than the red bean paste.<br /><br />The star had the lotus filling which had the correct consistency. The pig had the sesame and peanut butter paste. The cow had the red bean paste. You can tell in the pictures that as the consistency got softer, there were more breakage in the pastry skin. By the time I got to the red bean paste mooncakes the skin was blotched in red.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDi7g6qliE5zqBbdDdJJ1GpFu54wscXG-0mFQo3GT3IfQfWGXuhGIUZUD9qBTi27w87JwkilOfGmiR_CZpCeGvoTeYQY4nwmkMAsqWEb0eOe_b21mFaYUSYBcaM-MmVNC5Bht-qAWEH8_7/s1600-h/rawmooncake.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDi7g6qliE5zqBbdDdJJ1GpFu54wscXG-0mFQo3GT3IfQfWGXuhGIUZUD9qBTi27w87JwkilOfGmiR_CZpCeGvoTeYQY4nwmkMAsqWEb0eOe_b21mFaYUSYBcaM-MmVNC5Bht-qAWEH8_7/s320/rawmooncake.png" alt="" id="BLOGGER_PHOTO_ID_5245684279346834082" border="0" /></a><br />During the baking process the gravity pulled both the sesame & peanut butter mooncake and the red bean mooncake down so it looked as if it melted. I recommend to make your own paste if you were to make mooncake with filling other than lotus paste. If you decide to use canned red bean paste and black bean paste just reduce it on low-medium heat until it's thick enough for you to roll into a ball with your hands.VeggieHeadhttp://www.blogger.com/profile/13933120818936755842noreply@blogger.com0tag:blogger.com,1999:blog-1413267945172040695.post-16410465194399813502008-08-30T12:57:00.006-05:002008-09-01T18:51:22.445-05:00InariSchool has started...great. Summer passed by so quickly.<br /><br />I made some Whole Wheat bread and I used a folding technique to knead my very very wet dough. Accord to the Fresh loaf, "the wetter the better". It's nearly impossible to knead wet bread since it'll stick all over your finger so that's where the folding method comes in. It came out very coarse so beats me. I must readjust some more. Yay!!<br /><br />Mooncakee!! The mid autumn festival is coming well it's already the 2nd day. It's suppose to be on Sept 14th. Im going to make myself some vegan mooncakes. Im going to try the bing pei which is the one made with cooked glutinous rice flour (koh fun) and I'm going to try to make the traditional Cantonese baked mooncake. No salted duck eggs obviously :] If i have time I'll try to make the jelly mooncake which is made with agar agar. I'm so excited but with school and possibly observation for my secondary class, I'm quite scared I won't be able to make it on time.VeggieHeadhttp://www.blogger.com/profile/13933120818936755842noreply@blogger.com0tag:blogger.com,1999:blog-1413267945172040695.post-62939278810733500532008-08-14T23:55:00.008-05:002008-08-16T15:26:54.327-05:00Lots of salad<span style="font-weight: bold; font-style: italic;"><u>Long Week</u></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmdgfBZfEbjO5x0je8rk76dX7qJ0ypRJAQJ6DAxM3OOkBW75prslQqF0PKheWJmwBIb7Aix7K9ZnwCSNk4_qkmnWtAANbZRzCRjsZmJF1-l8rTeg4RnBTWV1Zyy8UbqioYmz2IWYruOgtt/s1600-h/mushroomrice.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmdgfBZfEbjO5x0je8rk76dX7qJ0ypRJAQJ6DAxM3OOkBW75prslQqF0PKheWJmwBIb7Aix7K9ZnwCSNk4_qkmnWtAANbZRzCRjsZmJF1-l8rTeg4RnBTWV1Zyy8UbqioYmz2IWYruOgtt/s320/mushroomrice.png" alt="" id="BLOGGER_PHOTO_ID_5235209232188960498" border="0" /></a><br />Since last week of Friday my b/f and Moses has been redoing an apartment in Brooklyn. It took us four days to finish and during one of those days we went to an authentic vegan Caribbean Restaurant. It was awesome. My b/f and Moses ordered the vegan hamburger but I bought my own lunch for that day. I made mushroom rice. The employees made the burgers fresh there. It was awesome. It wasn't like those frozen patty that they heated up, it was fresh. I took a bite out of my b/f's and it has a very delicious special sauce coating it. I couldn't help myself staring at all the baked goods so I bought myself a Cassava Pone and I bought my b/f a coconut roll but it wasn't the traditional coconut roll. It was colored by beets.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJHmEzclT8vs13ojGbbUmJHz24dVP7Hdl7U3hDmsk5fhwFznhNNeosXEdEJb1sLAtMszy2l_AeQsBHlb6Cf7gpyaXi9toSx3s9HgfKlMCgILz0_5XZZGCXHhPMRGJM1CVJnloLqXDSm0OA/s1600-h/minicrustlesstofuquiches.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJHmEzclT8vs13ojGbbUmJHz24dVP7Hdl7U3hDmsk5fhwFznhNNeosXEdEJb1sLAtMszy2l_AeQsBHlb6Cf7gpyaXi9toSx3s9HgfKlMCgILz0_5XZZGCXHhPMRGJM1CVJnloLqXDSm0OA/s320/minicrustlesstofuquiches.png" alt="" id="BLOGGER_PHOTO_ID_5235208557395714930" border="0" /></a><br />We worked Friday, Saturday, Monday and Tuesday. On sunday we went to the beach with a group of friend. I bought in the <span style="font-weight: bold;">Mini Crustless Tofu Quiches</span> from the <a href="http://blog.fatfreevegan.com/2006/12/mini-crustless-tofu-quiches.html">FatFreeVegan blog</a>. I think it tasted great but I don't think my other friends really liked the taste of nutritional yeast. :/ I can't force them. It's just that I have to pick better choices of vegan food they are more fond and use to.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeE9m7zDV5pHHI-mhkZlJ0dm4e2kbrsnbqg35ALw819eSdi4_ZYrKefx5PsGgDWQVYHKVukPrCspjzIigIrdf9K15O1nsDvH3o6V90COInld1iwFSqUc_IhlVDSn6cNwW_dbpW81b4BtpS/s1600-h/macaroniandcheese.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeE9m7zDV5pHHI-mhkZlJ0dm4e2kbrsnbqg35ALw819eSdi4_ZYrKefx5PsGgDWQVYHKVukPrCspjzIigIrdf9K15O1nsDvH3o6V90COInld1iwFSqUc_IhlVDSn6cNwW_dbpW81b4BtpS/s320/macaroniandcheese.png" alt="" id="BLOGGER_PHOTO_ID_5234611373272489890" border="0" /></a><br />Yesterday I bought some food to a picnic with my b/f but it was raining so we ate it in the car. I made some <a href="http://vegweb.com/index.php?topic=7980.0">macaroni and cheese</a> from VegWeb. I thought it tasted ok but it wasn't cheesy enough for your regular maracroni and cheese but it was pretty decent. I also made some garbanzo and black bean salad.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBg9udhtnwZHM-lHzY4se1tcYs2cgVAIWpiWcMJj4-IilYzGSpB37eYU8Wa7vnLgI1SSX3ATKRuURo04EtahyphenhyphencvO_hw0fe_aEVP4y73VE_6c00l5U5sdpqXbj57XMWt-dLCjom9jmgZAZ2/s1600-h/garbanzoblackbeansalad+copy.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBg9udhtnwZHM-lHzY4se1tcYs2cgVAIWpiWcMJj4-IilYzGSpB37eYU8Wa7vnLgI1SSX3ATKRuURo04EtahyphenhyphencvO_hw0fe_aEVP4y73VE_6c00l5U5sdpqXbj57XMWt-dLCjom9jmgZAZ2/s320/garbanzoblackbeansalad+copy.png" alt="" id="BLOGGER_PHOTO_ID_5235208334266438898" border="0" /></a><br /><span style="font-weight: bold;">Yields 4 Serving 194 Cal/ Serving</span><br /><br />8 oz Garbanzo Beans, Cooked and Drained<br />7 oz Black Beans, Cooked and Drained<br />1 Handful of Spinach<br />1 Handful of Amaranth ( Or just another handful of Spinach)<br />1/3 Cup Scallions, Chopped<br />1/4 Cup Cilantro, Minced<br />1 1/2 Tbsp Basil, Minced<br />1 Tsp Fresh Lime Juice<br />1 Lemon Boy Tomato, Chopped (I used it for color since it's very yellow. You can use a regular beefsteak tomato)<br />10 Grape Tomatoes (Also used for color)<br />6 Green Olives<br />Salt and Pepper to tasteVeggieHeadhttp://www.blogger.com/profile/13933120818936755842noreply@blogger.com0tag:blogger.com,1999:blog-1413267945172040695.post-78171212492302661442008-08-07T23:13:00.010-05:002008-08-08T00:34:40.958-05:00Green and Brown GoodnessVegetarian Times Vegan Thumbprint cookies<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhchKRO1VvC1EkWLMZL41f3X63A7usnpPOXiufsdNHu6XS82KWvN6hTbbkjM7NQ3wWGbvFCgGyAc65yoA1asJs7vxw9e51RL5TEbNBW9mUIcN-W-YXu7phfWEC5VnSMdzKpY28a8UwLcjpz/s1600-h/vtthumbprintcookies.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhchKRO1VvC1EkWLMZL41f3X63A7usnpPOXiufsdNHu6XS82KWvN6hTbbkjM7NQ3wWGbvFCgGyAc65yoA1asJs7vxw9e51RL5TEbNBW9mUIcN-W-YXu7phfWEC5VnSMdzKpY28a8UwLcjpz/s320/vtthumbprintcookies.png" alt="" id="BLOGGER_PHOTO_ID_5231995417791741826" border="0" /></a><br />My boyfriend wanted to buy some Pepperidge Farm Verona cookies which are totally not vegan but he is not a vegan yet but he trying. I know he wasn't going to buy it but nevertheless, I felt bad and I told him I'll make him some vegan thumbprint cookies since apparently this current September issue of Vegetarian Times happens to have a recipe vegan thumbprint cookies.<br /><br />I found the cookie to be quite tasty but before the initial bite there was a strong aroma of soy/tofu. I think it's just from the Soy Garden Earth Balance margarine I used. I also found the cookie to be a bit softer than how I hoped it to be. I used mayhaw jam rather than the traditional raspberry jam. I only had the mayhaw one at the time.<br /><br />The thumbprint cookies does not even really resemble a thumbprint cookie. It looks more like a jam filled cookie. I know my boyfriend LOVES jam, well filling in general. He over does it many of the time so I decided to over do it just for him. Rather than giving the cookie a cute little thumb indentation, it was more like a huge TOE indentation. I over filled the middle with jam and it kinda spread during the baking process. Oh wells.<br /><br />Yields 36 cookies 76 Cal/Cookies<br />1 1/2 Cup All Purpose Flour<br />1/2 Cup Whole Wheat Flour<br />1/2 Tsp Baking Powder<br />1/4 Tsp Salt<br />3/4 Cup Sugar<br />1/2 Cup Margarine, Room Temperature<br />1/3 Cup Vanilla Soymilk<br />1 Tsp Vanilla Extract<br />1/4 Tsp Almond Extract<br />1 Cup Raspberry Jam [ Use any, Apricot taste good as well ]<br /><br /><ul><li>Sift and combine all the flour, baking powder and salt together in a big bowl.<br /></li><li>Beat the sugar and margarine together.</li><li>Then slowly beat in the soymilk, vanilla and almond extract.</li><li>Beat ind the flour mixture until everything is well combined</li><li>Wrap the bowl in plastic wrap and chill it in the refrigerator for at least half an hour.<br /></li><li>Preheat the oven to 325 F.<br /></li><li>Take the dough out and roll it into 36 balls and place it onto a greased cookie sheet or parchment paper lined onto of the cookie sheet.</li><li>Gently flatten the the ball of dough a bit and make an indentation with your thumb.<br /></li><li>Put the cookie sheet back into the refrigerator.</li><li>Pour the jam into a bowl and break up the big chunk of jam with a fork.</li><li>Then place pur the jam into a pastry bag or a zip lock bag with a hole slit on a corner.</li><li>Take out your cookies and fill the indentations with the jam.<br /></li><li>Place it into the oven and bake it for 12 to 15 minutes or or until lightly browned.</li><li>Cool the cookies on a cooling rack.<br /></li></ul>Fat Free Vegan Can't be Beet Chocolate Cake<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi121WVhcPmmAZ74SvHNbnoTfz4AOuvMY9kaOIcijeapV1YVpsZkm-1fVTWIz4lZHer6AyklN3igopjjmfDubM5zx7Kc96dSPbtJpwsLOKJ0kehq-jWPzAWz_OcZ9GSMSpycZ1ZdvFRN6x-/s1600-h/beetchocolatecake.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi121WVhcPmmAZ74SvHNbnoTfz4AOuvMY9kaOIcijeapV1YVpsZkm-1fVTWIz4lZHer6AyklN3igopjjmfDubM5zx7Kc96dSPbtJpwsLOKJ0kehq-jWPzAWz_OcZ9GSMSpycZ1ZdvFRN6x-/s320/beetchocolatecake.png" alt="" id="BLOGGER_PHOTO_ID_5231995549267176386" border="0" /></a>I got this recipe off of <a href="http://blog.fatfreevegan.com/2006/02/cant-be-beet-chocolate-cake.html">FatfreeVegan</a>. I wanted to get rid of some of the beets that I had in my fridge. These little cupcakes were really delicious but I found it to be a bit too chocolaty. This cake were moist and not dense despite the fact that it was made up of mainly whole wheat flour. I wanted to get rid of the baby food that were in my cupboard so I used that instead of the apple sauce and I also reduced the sugar from 1 Cup to 3/4 Cup. I found the cupcakes to be sweet enough but my boyfriend thought that it was very subtle and would preferred it to be sweeter. He described it as eating very dark chocolate. I made them as cupcakes since it were much easier for me to eat and I gave more than half away to my boyfriend since I'm the only one in my family who eats vegan food, chocolaty food and sweet food. I would never be able to finish it.<br /><br /><span style="font-weight: bold;">Avocado Amaranth CousCous for 1 Person</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1jhD4B-cYOhjwFXrQI0B-ClkhDxcA-9EHkbHIU2Tv-OfGTmAR1uH3nydVD29wkjvYCZHLZjz3-WBsm-Po-H1Lns86QTsUwWZHQ3g-UZfWZkPyC0xXARAn3CCzSJ1IlJ3WcKyb1ApKtQdo/s1600-h/avocadoamaranthcouscous.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1jhD4B-cYOhjwFXrQI0B-ClkhDxcA-9EHkbHIU2Tv-OfGTmAR1uH3nydVD29wkjvYCZHLZjz3-WBsm-Po-H1Lns86QTsUwWZHQ3g-UZfWZkPyC0xXARAn3CCzSJ1IlJ3WcKyb1ApKtQdo/s320/avocadoamaranthcouscous.png" alt="" id="BLOGGER_PHOTO_ID_5231995485053855266" border="0" /></a>I don't normally post meal recipe since I'm never measure anything I just eyeball it so the measurements for this will obviously be from eyeballing. I hate it that I am the only one eating. My parents thinks that because I am vegan I don't have much to eat want so they don't eat my food even though I offer it to them. They also don't like any other type of food other than Chinese. I always end up with so much leftover and I hate that so this recipe should be enough for one person. I still think it's more than enough for one person. It's like for one and a half person. This dish is a bit Chinese and a bit Middle Eastern. I believe that's where it originated. I have never seen amaranth leaves sold anywhere else except for the Chinese market so if there aren't any amaranth leaves available, you can use spinach.<br /><br />In Cantonese it's called Yeen Choy (莧菜). Amaranth is also called Chinese spinach and there are two varieties. There are the white and red. The white are just the regular green leaf but the red one has purple in the middle of the leaf and the purple branches outwards. When you blanch the red amaranth, the water turns purple like beets. Amaranth are very high Vitamin A, Vitamin C, calcium and iron. There is up to 28% Calcium and 17% iron in one cup of amaranth. That's how much I can grab with my chopstick at one time and I tend to reach for my amaranth several times cause I love it oh so much.<br /><br />Yields 1 serving/ 289 Cal per Serving<br />1/4 Cup CousCous<br />1/4 Cup Vegetable Broth<br /><br />2 Big Shallots, Finely Diced<br />1 Clove of Garlic, Minced<br />Handful of Amaranth, Rinsed and Roughly Chopped [You can use Spinach]<br />2 Tsp Thai Basil, Minced [ You can use Basil ]<br />2 Tsp Cilantro, Minced<br />2 Strand of Green Onions, Finely chopped<br />1/3 Stalk of Celery, Finely Diced<br />1/4 Avocado, Diced<br />5 Grape tomatoes, Quartered<br />1 -1 1/2 Tbsp Tomato Sauce or enough to lightly coat everything.<br />Salt for tasting<br /><br /><ul><li>Lightly spray a nonstick pan with oil and cook the shallots on medium heat for about 3 minutes.<br /></li><li>Add in the garlic and continue to cook until the shallots are transparent.</li><li>Then add in the amaranth and cook until they are dark green. Then put it in a dish and set it aside.<br /></li><li>Cook the couscous with the vegetable broth in the same pan as the onions until all the broth is gone. Please watch carefully since there is very little couscous and moisture, it will easily burn.</li><li>Fluff it up with a fork and mix the shallot and garlic into the couscous.</li><li>Lightly toss in the basil, cilantro, leek, celery, tomatoes and avocado.<br /></li><li>Add in the salt and tomato sauce and lightly coat everything. I used tomato and basil flavored tomato sauce.<br /></li></ul>VeggieHeadhttp://www.blogger.com/profile/13933120818936755842noreply@blogger.com0tag:blogger.com,1999:blog-1413267945172040695.post-33598594828425537172008-08-07T00:03:00.016-05:002008-08-07T23:01:56.361-05:00Hoe DownThe Hoe Down at Farm Sanctuary was awesome. As we were arriving to Farm Sanctuary, we witness one of the most beautiful sunset. We had to stop in the middle of the road and get out to take pictures. Thank goodness there were no other cars on the road. It was so empty and relaxing.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMb2OE1e3HnqPszlmiPluhA_IsFOLFM5P_2e-AbxQrkn623PXR8lCsNvSDM-SAke-pJ00CJBjYB3vRByTsstb5m9jwDtwmAfpCLptABgM0gbe5IooP1jsU1927FgDv8kFZfpuqkZfa9m0h/s1600-h/sunset.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMb2OE1e3HnqPszlmiPluhA_IsFOLFM5P_2e-AbxQrkn623PXR8lCsNvSDM-SAke-pJ00CJBjYB3vRByTsstb5m9jwDtwmAfpCLptABgM0gbe5IooP1jsU1927FgDv8kFZfpuqkZfa9m0h/s320/sunset.png" alt="" id="BLOGGER_PHOTO_ID_5231640584806685602" border="0" /></a>We saw many cute little animals and we were allowed to pet and see most of the animals with the exceptions of those who were quarantined due to illness or not used to human contacts.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg49E4CT4VN2dOZOXZ2IKO_Yys6rNn9yw0cuijLcVZRrYlWecKZ7X-0UAmL82ehZvxT1gil0vzH7PoRF5P6K_GDedIXuOmMHMN5shJNJ8kJYg8Rf1wazFnV5bPYtnnACrV3cbNY8j2nC3p/s1600-h/pig.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg49E4CT4VN2dOZOXZ2IKO_Yys6rNn9yw0cuijLcVZRrYlWecKZ7X-0UAmL82ehZvxT1gil0vzH7PoRF5P6K_GDedIXuOmMHMN5shJNJ8kJYg8Rf1wazFnV5bPYtnnACrV3cbNY8j2nC3p/s320/pig.png" alt="" id="BLOGGER_PHOTO_ID_5231643477209783826" border="0" /></a><br />The staff working at farm sanctuary said that they rescued 69 gestation pigs from Iowa during the Iowa flood. It was so sad. Even during the time of a natural disaster, the farmers rushed to collect their corns to take with them but apparently they dont do the same for the pigs. They just left them behind because they were not worth as much as the corn. The majority of the pigs were died but those who managed to get free were shot down by the people on the levy because they were afraid that the heavy pigs would destroy the levy when they try to climb onto the levy. The people were the one who breeds the poor pigs to be so large that many of them get knee and feet problems as they get older.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzOyYwLloUGa6t40M38f45DRpezZL3tj9qwPAXBmbu4qBOhduzj_ftq2r_nO4zejjRG9uUbR_KPymKQ26QtjBB77yrblgB7W_6q5x7_2bO0p1tz-km4AL9hk4UQ-ZSYSGCbBanwCYYGgsB/s1600-h/pig1.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzOyYwLloUGa6t40M38f45DRpezZL3tj9qwPAXBmbu4qBOhduzj_ftq2r_nO4zejjRG9uUbR_KPymKQ26QtjBB77yrblgB7W_6q5x7_2bO0p1tz-km4AL9hk4UQ-ZSYSGCbBanwCYYGgsB/s320/pig1.png" alt="" id="BLOGGER_PHOTO_ID_5231643563826417394" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRTIkzXuZpzImLIeiHvwawHkAzmmHJ4nAs_g9EVws4192agatAUxjwhwzro3FNQXHqzc1Hfx7H86TZi3MWQ4797DmISPDaAchLer-zuxGBmMYn20UGReVSZJsEtiR0AFDsPPDWgsfDbrK9/s1600-h/turkey.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRTIkzXuZpzImLIeiHvwawHkAzmmHJ4nAs_g9EVws4192agatAUxjwhwzro3FNQXHqzc1Hfx7H86TZi3MWQ4797DmISPDaAchLer-zuxGBmMYn20UGReVSZJsEtiR0AFDsPPDWgsfDbrK9/s320/turkey.png" alt="" id="BLOGGER_PHOTO_ID_5231643968587969170" border="0" /></a>Turkeys gooble gooble. It's so sad. Many turkeys get their beaks microwaved so that the tip of the beaks die and it it eventually will drop off. The same procedure is used to destroy their toes so that they don't peak or claw each other to death. They also get their snood teared off as a little baby chick. It's so terrible. They are also bred to gain a lot of weight in a short period of time and many of them can not work due to the weight problem and the missing toes. They can't even fly when they fall. People are so terrible.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA-Rqs0HoX5tXrIl1vriQO8yPV_mm0sKooV871Nnvcc3ApWIWrYMPi4sIzSIopemBbUscvtNs9fpC0dh31CalkdMD1YooITs5aMZlEMxWS6McDbBDu9yH3dWrepHlKmIegumBcfnPPuOPO/s1600-h/goat.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA-Rqs0HoX5tXrIl1vriQO8yPV_mm0sKooV871Nnvcc3ApWIWrYMPi4sIzSIopemBbUscvtNs9fpC0dh31CalkdMD1YooITs5aMZlEMxWS6McDbBDu9yH3dWrepHlKmIegumBcfnPPuOPO/s320/goat.png" alt="" id="BLOGGER_PHOTO_ID_5231643629129104786" border="0" /></a>That goat is Brooklyn and the guy petting it, is my b/f Paul. The name of the goat speaks for itself. It was recovered from Brooklyn, NY from a live goats and lamb market. The lucky little goat was abel to escape death. Thank goodness.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVeaBqZ94_8NZ4FzMo5AbX_pfP0xr0ODgZCbIYpTqk9btyr9ET02RrZrlv3Eso66wsdW0O98OQDoG06A-WclM2lD87y9bnBlBI0GIBhbEFL5VBmSYJdQN9Vd4KcnRShdUfh9DkJ__MtB4C/s1600-h/sheep.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVeaBqZ94_8NZ4FzMo5AbX_pfP0xr0ODgZCbIYpTqk9btyr9ET02RrZrlv3Eso66wsdW0O98OQDoG06A-WclM2lD87y9bnBlBI0GIBhbEFL5VBmSYJdQN9Vd4KcnRShdUfh9DkJ__MtB4C/s320/sheep.png" alt="" id="BLOGGER_PHOTO_ID_5231643887862980194" border="0" /></a>Baa baa black sheep have you any wool yes sir yes sir three bags full. One for the master, one for the dame, one for the boy who lives down lane. Many of these sheep are used for wool and like the other farm animals, they are bred to be a specific way. These wool sheep were bred to have folded skin so that there would be more surface area to produce wool. The folded skin causes the caretaker to accidentally shave off parts of the skin. The sheep were also bred to produce so much wool that they can not even shed for themselves. Boo wool. Boycott wool!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidKh_dL2EL1a_vCkumg3NI7EeHU6WMWH1uP0EdLbcP12kUDGHd5q8GKAdeS-uM3lQ07bm5BlZiHm03AJQhxv9bMKuHLJ1WThY8T94xsSq46LL4OLIEYSBGWny3p7fJKThFhi7EKk-3ZQdl/s1600-h/cow.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidKh_dL2EL1a_vCkumg3NI7EeHU6WMWH1uP0EdLbcP12kUDGHd5q8GKAdeS-uM3lQ07bm5BlZiHm03AJQhxv9bMKuHLJ1WThY8T94xsSq46LL4OLIEYSBGWny3p7fJKThFhi7EKk-3ZQdl/s320/cow.png" alt="" id="BLOGGER_PHOTO_ID_5231643779320347586" border="0" /></a>Moo mooo. Cows are so cute but a few were a bit aggressive. They were busy munching on their grass.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ArovEhXw5NT2ZK43bNyV4p_eK86cx3d_HMKKAksriGVUTphCrV8gXNVUbOckrsbGTAgWSHEJbj10ETrm5NNEKsbDCpeGy77Rd-ylPCZGonO1a-QrCkkmtCRkTxR8YsCJhaI7f1vVZgQ3/s1600-h/bunny.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ArovEhXw5NT2ZK43bNyV4p_eK86cx3d_HMKKAksriGVUTphCrV8gXNVUbOckrsbGTAgWSHEJbj10ETrm5NNEKsbDCpeGy77Rd-ylPCZGonO1a-QrCkkmtCRkTxR8YsCJhaI7f1vVZgQ3/s320/bunny.png" alt="" id="BLOGGER_PHOTO_ID_5231643698858053778" border="0" /></a>The Farm Sanctuary staff said most of their bunnies were rescued from a breeder. The breeder's neighbor saw how bad the conditions were and managed to convince her to turn them in. Another half were recovered from experimental laboratories.<br /><br /><div style="text-align: center;"><img src="http://lh6.ggpht.com/aznshootinstar/RmOTy17zf4I/AAAAAAAAADE/VCVGF4f0_X0/divider.png" /></div><br />We also attended a nature hike where Geoge Eisman was the speaker. It wasn't much of a hike. We just walked behind the People Barn hahaha. We we learned that those disgusting weed growing on your lawn is very edible and nutritious.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKWytJQFvvlWsOE5wnj9qkEcbY6tIFm5kgFzQE_QoZt4FP-zE37ZwE21ihee3NgjdIiDrhwxU-G9OHazVeR1WofGsPypzgVYUZge0VOPAq38an0I_uv66Tt2Zs6xy7yopdvAYhbpuTn9P0/s1600-h/feg_dandelion.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKWytJQFvvlWsOE5wnj9qkEcbY6tIFm5kgFzQE_QoZt4FP-zE37ZwE21ihee3NgjdIiDrhwxU-G9OHazVeR1WofGsPypzgVYUZge0VOPAq38an0I_uv66Tt2Zs6xy7yopdvAYhbpuTn9P0/s320/feg_dandelion.jpg" alt="" id="BLOGGER_PHOTO_ID_5231855201147007090" border="0" /></a><span style="font-weight: bold;">Dandelions</span> - You can eat the whole flower including the flowers and the white seeds when it becomes old. The only thing is that the leaves would become more bitter after it flowers but it's still edible.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9rALapu-GzmKkbwC3u5kaARd9t1qQSYfESbRYRyRkMGX0yKpo5PoiW7yGdolR_cDMIIUvd2q_Z91C13Rbd6F4yd27tA8SyKwN3vKn_Sjj4QDsxxcJmHLKq-2QR-3xuab-Tz6-kN6ZQW2a/s1600-h/redclover.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9rALapu-GzmKkbwC3u5kaARd9t1qQSYfESbRYRyRkMGX0yKpo5PoiW7yGdolR_cDMIIUvd2q_Z91C13Rbd6F4yd27tA8SyKwN3vKn_Sjj4QDsxxcJmHLKq-2QR-3xuab-Tz6-kN6ZQW2a/s320/redclover.jpg" alt="" id="BLOGGER_PHOTO_ID_5231856726349861698" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKpnckhHzUY3TkvlPAJfwQPan1p9LzVIPSfeysqIZEbem8HjALjN9Yvmu8fmvw9CPnkhHMIDnG6vj3u2PO36wI8pKtkw0TV2OB3SylxC0q5cEaZnXXzRNIAHTMg6vjWLRBZQG6km3aqPuM/s1600-h/whiteclover.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKpnckhHzUY3TkvlPAJfwQPan1p9LzVIPSfeysqIZEbem8HjALjN9Yvmu8fmvw9CPnkhHMIDnG6vj3u2PO36wI8pKtkw0TV2OB3SylxC0q5cEaZnXXzRNIAHTMg6vjWLRBZQG6km3aqPuM/s320/whiteclover.jpg" alt="" id="BLOGGER_PHOTO_ID_5231856669977103650" border="0" /></a><span style="font-weight: bold;">Red/White Clovers</span> - The whole plant is edible. It's also very nutritious too so you can chuck some into your salad.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqDg2zqebi6zq9mXmH5A2I6uNCRlLfmA669flNEg5g0upVH4_1O3_MTBHFipl-JtcpgegQg1-hZX1vTFKsJZ0VghXYzOcnlgsIBZBRPXyuAfc_dbLJaA4TyGharER7lfJ_CqxOVshPKxKN/s1600-h/plantainplant.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqDg2zqebi6zq9mXmH5A2I6uNCRlLfmA669flNEg5g0upVH4_1O3_MTBHFipl-JtcpgegQg1-hZX1vTFKsJZ0VghXYzOcnlgsIBZBRPXyuAfc_dbLJaA4TyGharER7lfJ_CqxOVshPKxKN/s320/plantainplant.jpg" alt="" id="BLOGGER_PHOTO_ID_5231856788047839538" border="0" /></a><span style="font-weight: bold;">Plantain Plants </span>- Do you remember these big huge plants growing on your lawn?! They are so annoying but also very good for you. Like the other three plants. The whole plant is edible but I'm not sure about the roots though. The leaves are good for cuts and minor injuries so just grab a leaf and chew it to make a paste and then place it on your wound. The seeds can also be used to thicken soup and not only that, they are good for your digestive system. It's a natural laxative. They are sold in stores under the name psyllium. Instead of paying $5 dollars for a small bottle, you can collect your own.<br /><br />Beware though. You should becareful of pesticide spraying so just call your park's department and what not to make sure before you go out to collect your goodies.VeggieHeadhttp://www.blogger.com/profile/13933120818936755842noreply@blogger.com0tag:blogger.com,1999:blog-1413267945172040695.post-32207732091339717852008-07-31T21:32:00.003-05:002008-07-31T22:31:13.449-05:00Preparing for Farm Sanctuary Hoe DownYay! My b/f, two other friends and I are going to the Farm Sanctuary for the hoe down. We're going to go there early to set up camp. My two other friends are omnivores and my b/f has converted to vegetarian. He is going to slowly transition to a vegan. We've made food and other needs for the trip. I've tried making lemongrass essential oil but it smells sweet so I don't know if I made it correctly.<br /><br />Since there will be no showers for the campers, I made my own body wipes/baby wipes. Here's the recipe.<br /><br /><span style="font-weight: bold;"><u>Vegan Baby/Body Wipes<br /><br /></u></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhUFMl_yqDGhSTGTwMgdT_NcAUCJ18cOuWqKAe_zYDzzYpZRtQ_xqno-dp3ZAK4Uch7fo-BOFv4BUyrUXBBqSljtM_f0TVDTq_knUEg4mLyLL5ejuSD-yN95xsd-1O5lXM8wBumrEcHaot/s1600-h/veganbabybodywipes.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhUFMl_yqDGhSTGTwMgdT_NcAUCJ18cOuWqKAe_zYDzzYpZRtQ_xqno-dp3ZAK4Uch7fo-BOFv4BUyrUXBBqSljtM_f0TVDTq_knUEg4mLyLL5ejuSD-yN95xsd-1O5lXM8wBumrEcHaot/s320/veganbabybodywipes.png" alt="" id="BLOGGER_PHOTO_ID_5229383632338765282" border="0" /></a><br /><br />2 Cup Warm Water<br />2 Tbsp Tea Tree Oil Castile Soup [You might want to use something less foamy]<br />2 Tbsp Aloe Vera Gel<br />1 Tsp Baking Soda or 3/4 Tsp Vinegar<br />Few Drops of Fragrance or Essential Oil<br /><br />30 sheets of Basic Bounty [Not sure if regular bounty will absorb more so just experiment]<br /><br /><ul><li>Mix all the ingredients in the order listed in a plastic ziploc bag or a tupperware except for the paper towels.</li><li>Swish the liquid ingredients around.</li><li>Put the paper towels in the liquid and make sure all the paper absorbs the liquid. Check to see if the middle is still dried or not.</li></ul><span style="font-weight: bold;">Herbal Properties</span><br /><br /><span style="font-style: italic;">Tea tree oil </span>- It is claimed to be good for acne, blackheads and repelling mosquitoes. It fight against certain bacteria and fungi.<br /><span style="font-style: italic;">Aloe Vera Gel - </span>It is claimed to moisturize and sooth skin.<br /><span style="font-style: italic;">Baking Soda</span> - It cleans, deodorizes, relieve itches and sooths the skin<br /><span style="font-style: italic;">Apple Cider Vinegar</span> - It's also very similar to tea tree oil. It's good against rashes, sores, insect bites, acne, poison ivy and poison oak.<br /><br />Sources:<br /><a href="http://www.teatreeoiluses.com/">Tea Tree Oil Uses</a><br /><a href="http://en.wikipedia.org/wiki/Aloe_vera">Wikipedia - Aloe Vera</a><br /><a href="http://www.lamasbeauty.com/glossary/glossary_B.htm">Lamas Beauty</a><br /><a href="http://www.amazines.com/Food_and_Beverages/article_detail.cfm/347865?articleid=347865">Amazine</a><br /><br /><span style="font-weight: bold;"><u>Hot Chili Recipe from Vegan with a Vengeance<br /><br /></u></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWuUmaHJ8Ayh-fiQYiO4ntVjvhY3I4XZ4TvJ6JARDeF10x5ZdB6CUC1Pdlqg7DSa2ctuDoHFzb8IffdYHRXxDT7Hjl16-Kl3Sj7X4Vm0yUG66eZ18-8OKyW-cLPYGG3AQmLZFCddaiu1aI/s1600-h/chilisincarnealmole.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWuUmaHJ8Ayh-fiQYiO4ntVjvhY3I4XZ4TvJ6JARDeF10x5ZdB6CUC1Pdlqg7DSa2ctuDoHFzb8IffdYHRXxDT7Hjl16-Kl3Sj7X4Vm0yUG66eZ18-8OKyW-cLPYGG3AQmLZFCddaiu1aI/s320/chilisincarnealmole.png" alt="" id="BLOGGER_PHOTO_ID_5229383749896389922" border="0" /></a><br />I used TVP instead. I had my TVP stored in my cupboard for more than half a year but my main reason is because I'm too lazy to make seitan. I realized I didn't have beans so I had to rollerblade to the grocery store to get some BEEEAAANN. I haven't rollerbladed in years, so I was the crazy girl wobbling down the sidewalk trying to kill people. The hot chili will be heated up in the camp fire on a nice hot summery day so we can sweat like crazy as we get bitten by mosquito. Isn't that a the life.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipoXsgs4pzKUuEE2U6EVeUy9gKn8FGcGYQNGQZXwMdheDJShTak-N5QL_wTIIpl9DPFU2PH5fJYRAhByA6BPNpxP8KrDJFTJqAHrVeeAb3qXylr75wDRdvGK4LtACsVmrhrqu5KQsQFExr/s1600-h/spoonochili.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipoXsgs4pzKUuEE2U6EVeUy9gKn8FGcGYQNGQZXwMdheDJShTak-N5QL_wTIIpl9DPFU2PH5fJYRAhByA6BPNpxP8KrDJFTJqAHrVeeAb3qXylr75wDRdvGK4LtACsVmrhrqu5KQsQFExr/s320/spoonochili.png" alt="" id="BLOGGER_PHOTO_ID_5229383352907500642" border="0" /></a><br /><span style="font-weight: bold;"><u>Kick Ass Carrot Cupcake from Recipezaar<br /></u></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-KN8dZrLDmDfOI0jEAtvVDBo8xMupR5UFL79MbhY9RALEOC8P9SGveBQJ6Fb1y2mVRZWXMEJW33bvCa8deHZQIkwV4JxYfmnjV8buk0wscE6l7uiapZiACUhxQv4WLy9wiDNdatPgegJv/s1600-h/egglessvegancarrotcakecupcake.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-KN8dZrLDmDfOI0jEAtvVDBo8xMupR5UFL79MbhY9RALEOC8P9SGveBQJ6Fb1y2mVRZWXMEJW33bvCa8deHZQIkwV4JxYfmnjV8buk0wscE6l7uiapZiACUhxQv4WLy9wiDNdatPgegJv/s320/egglessvegancarrotcakecupcake.png" alt="" id="BLOGGER_PHOTO_ID_5229383827016480450" border="0" /></a><br />It's called the <a href="http://www.recipezaar.com/164551">Eggless Vegan Carrot Cake Cupcake</a>. We made it early this week but my b/f forgot the sugar so we ate it as is but it tasted great without the sugar too because of the spices. I think it would taste great as a savory cupcake. Hahahah. It was actually more like a muffin.VeggieHeadhttp://www.blogger.com/profile/13933120818936755842noreply@blogger.com0tag:blogger.com,1999:blog-1413267945172040695.post-78233314472950719912008-07-30T22:53:00.005-05:002008-07-30T23:22:03.077-05:00Day with lots of green and lots of orange<span style="font-weight: bold;"><u>Green Tea Noodle with Spinach Cilantro Pesto and Artichokes<br /><br /></u></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Krpumx3n50mBUUmNSGaUHgsJypmzNKDLTVE4g4dmmS66RtnRGgB_RLcsNgc7HCf8mfhiXDieva21CmpSupG2110gK0Nb3zVHhIg8a7X5hlqu7slfHtD4bEHIR1o-JvNIcHh6W6_AyjXy/s1600-h/greenteanoodleswithspinachcilantropestowithartichokes.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Krpumx3n50mBUUmNSGaUHgsJypmzNKDLTVE4g4dmmS66RtnRGgB_RLcsNgc7HCf8mfhiXDieva21CmpSupG2110gK0Nb3zVHhIg8a7X5hlqu7slfHtD4bEHIR1o-JvNIcHh6W6_AyjXy/s320/greenteanoodleswithspinachcilantropestowithartichokes.png" alt="" id="BLOGGER_PHOTO_ID_5229027932690106690" border="0" /></a><br />Tomorrow I have jury duty. It's my first experience and I didn't know that I would be there long enough to eat lunch so I have the option of bringing or buying my lunch. I know the neighborhood is not vegan friendly at all so I am bringing my own. I just bought some fresh spinach and cilantro so I wanted to use it while it's fresh. I was skimming through <span style="font-weight: bold;"><span style="font-style: italic;">Veganomicon</span> </span>and found the perfect recipe, <span style="font-weight: bold;">Spinach Linguine with Basil Cilantro Pesto and Artichoke</span>. Instead of using the basil and spinach linguine, I used the spinach and green tea noodles. I also used some frozen artichoke instead and grab a handful of chopped spinach.<br /><br /><span style="font-weight: bold;"><u>BBQ TVP Wrap</u></span><br />My boy friend and I also made some delicious BBQ TVP wraps. My boyfriend is unknown to the world of TVP so we made some today the BBQ Pomegranate Tofu recipe from <span style="font-weight: bold; font-style: italic;">Vegan with a Vengeance</span>. We obviously didn't tofu. We followed the recipe pretty through and thought except we used onions instead of shallots and we used a bit more than the recipe suggested. We didn't reconstitute the TVP instead we let it simmer in the delicious BBQ sauce so it can absorb even more flavor. We added the TVP after all the ingredients were added and combined to make the BBQ sauce and we threw in a cup of huge TVP chunks and we cooked it for about 15 minutes. Then we let it gently simmer with the lid on for about 20 minutes so that we don't lose even more moister. Just check it occasionally to see if it is sticking or burning. Then we uncovered it and we cooked it for about 5 more minutes. We served it on a tortilla wrap with some cucumbers and tomatoes. Nothing special but the TVP tasted great! Too bad we didn't take any photos.VeggieHeadhttp://www.blogger.com/profile/13933120818936755842noreply@blogger.com0tag:blogger.com,1999:blog-1413267945172040695.post-4781590169420393302008-07-28T21:48:00.005-05:002008-07-28T23:18:23.446-05:00Long whileIt's been a long while since I've posted. I'm very sorry but I've been so caught up with school and once summer hit, I continued to take summer classes but now I have more time. I haven't really been baking or cooking as much. I have been relying mostly on my dad and eating junk food. :X Not the best in the world but when time is limited I guess that all I can do.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6A4P6qnNCHmR1FRtqwYTztq0DXAzlwBuR-CI6qR_9XwUFujkIHt8vNsf_ECwfCOB7FV7k8COs3lqli3MjkVRjaaQAUdMKMt_4pulmzBHDgr4cMj-TnEOyeWRr-T1WxUXkM-2iVNizoEOL/s1600-h/brownsugar.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6A4P6qnNCHmR1FRtqwYTztq0DXAzlwBuR-CI6qR_9XwUFujkIHt8vNsf_ECwfCOB7FV7k8COs3lqli3MjkVRjaaQAUdMKMt_4pulmzBHDgr4cMj-TnEOyeWRr-T1WxUXkM-2iVNizoEOL/s320/brownsugar.png" alt="" id="BLOGGER_PHOTO_ID_5228283377920064082" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg01c1hwlOazj-yGOzPoQ9cZT8Dke_UeWJYMd40Kl0j4ZoKSZ-_JbdWihE7NdeLONZkMXkZ2vfRad-Kmlje7jq3dOe-Wt2zik3feyzdisYtCHMLffSuZZ9oudQS4a5xHcva5Av2iAr5tMk-/s1600-h/brownsugaringredients.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg01c1hwlOazj-yGOzPoQ9cZT8Dke_UeWJYMd40Kl0j4ZoKSZ-_JbdWihE7NdeLONZkMXkZ2vfRad-Kmlje7jq3dOe-Wt2zik3feyzdisYtCHMLffSuZZ9oudQS4a5xHcva5Av2iAr5tMk-/s320/brownsugaringredients.png" alt="" id="BLOGGER_PHOTO_ID_5228283501820006514" border="0" /></a>Now the new peen tong in the Asian market is being supplied by xun wua, mandarin = xin hua (新華) The new peen tong is now called Brown sugar rather than Brown Candy in the <a href="http://vegematarian.blogspot.com/2007/08/weekend-getaway.html">Weekend getaway</a> the ingredients used in this peen tong is just sugar cane and water. The sugar is not processed or purified, hence the brown color. It's around $.080 $1.00 per 400g so it's a pretty decent price if you are a frugal vegan like me. It comes with a hefty price. It's a long slab so it's pretty hard to grind it up. This is what I do:<br /><br /><ul><li>Get two sheet of napkins and sandwich the peen tong between the napkin. I used one sheet of paper towel and folded it in half and sandwiched the slab of sugar. Figure A and Figure B.<br /></li><li>Then I hammered every inch of the sugar slab creating many tiny pieces of sugar around the size of 1 - 1 1/2 cm. Figure C.<br /></li><li>Then I dropped it in my blender and blended it until it was powdery. Because the sugar has a bit of water, I suggest blending one slab at a time or else the heat from the machine can cause the sugar to melt together. Just dump the sugar you blended into a jar or a bag and blend again. You can store it in the refrigerator since it is a bit moisty. The finished product is in Figure D.<br /></li></ul><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibLZQYqzh9-bbfwd63u-NEWanGMrBclQwmPOkxrF0HC58vUFwO2jwBpuI3fw21fDba6VH2fMbv6vKXSJum_sorDHYEbtLwp5o1IOnDLiTFLEuJDmyJ1SvvuCzk9HPqvR_ti4mVx5oggnGn/s1600-h/instruction.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibLZQYqzh9-bbfwd63u-NEWanGMrBclQwmPOkxrF0HC58vUFwO2jwBpuI3fw21fDba6VH2fMbv6vKXSJum_sorDHYEbtLwp5o1IOnDLiTFLEuJDmyJ1SvvuCzk9HPqvR_ti4mVx5oggnGn/s320/instruction.png" alt="" id="BLOGGER_PHOTO_ID_5228283623576435746" border="0" /></a><br /><span style="font-weight: bold;"></span>VeggieHeadhttp://www.blogger.com/profile/13933120818936755842noreply@blogger.com0tag:blogger.com,1999:blog-1413267945172040695.post-41058462556763884992008-03-13T20:26:00.003-05:002008-03-13T21:17:38.146-05:00Nature's Path CerealHello :D I have not updated in a long time. I'm terrible. School's a killer. Here's a list of all the vegan stuff for Nature's Path cold and hot cereal. If you haven't notice, they only list whether or not their food are vegetarian or not but not vegan. I'm a Nature's Path loving vegan and I hate idling in front of the cereal isle looking at all the ingredients on the cereal box. I've noticed that the only thing on the cereal that makes it not vegan is the honey. For Kashi it's both honey and dairy. They don't have any milk, whey or added vitamin D3. I've checked all the labels for the cereals. If you are uncertain you can look it up on their website <a href="http://www.naturespath.com/products/cold_cereals">Nature's Path</a> and <a href="http://www.kashi.com/products">Kashi</a>. I've provided this list of cereal because cereal is my breakfast staple, maybe it is your's too. You can just highlight the list, print it out and use it as a reference at your local supermarket.<br /><br /><br /><span style="font-weight: bold; font-style: italic;">VEGAN Nature's Path Cold Cereal<br /><br /></span><span style="font-style: italic;">Flakes</span><span style="font-weight: bold; font-style: italic;"><br /></span><ul><li>FlaxPlus Red Berry Crunch</li><li>FlaxPlus Pumpkin Raisin Crunch<br /></li><li>FlaxPlus Raisin Bran (Not to be confused with the eco pack which contains honey)</li><li>FlaxPlus Flakes<br /></li><li>Multigrain Flakes</li><li>Millet Rice Flakes<br /></li><li>Mesa Sunrise Flakes</li><li>Corn Flakes<br /></li><li>Synergy 8 Grain Flakes</li></ul>Shaped<br /><ul><li>EnviroKidz Panda Puffs</li><li>EnviroKidz Orangutan O's<br /></li><li>EnviroKidzKoala Crisp</li><li>EnviroKidz Gorilla Munch</li><li>Crispy Rice<br /></li><li>SmartBran</li></ul>Puffed (All)<br /><ul><li>Corn Puffs</li><li>Kamut Puffs</li><li>Millet Puffs</li><li>Rice Puffs</li></ul>Shredded (All)<br /><ul><li>Shredded Heritage Bites</li><li>SHredded Oaty Bites</li></ul>Optimum (All)<br /><ul><li>Optimum Rebound</li><li>Optimum Zen</li><li>Optimum Slim</li><li>Optimum Power</li></ul>Granola<br /><ul><li>Pomergran Plus Granola<br /></li><li>Peanut Butter Granola<br /></li><li>Acai Apple Granola</li><li>GingerZing Granola</li><li>Hemp Plus Granola</li><li>Pumpkin FlaxPlus Granola</li></ul>Eco-Pac<br /><ul><li>EnviroKidz Koala Crisp</li><li>EnviroKidz Gorilla Munch</li><li>EnviroKidz Peanut Butter Panda Puff</li><li>Corn Flakes</li><li>Multigrain Oat Bran Flakes</li><li>Millet Rice Flakes</li><li>Mesa SunRise</li><li>Kamut Krisp</li></ul><span style="font-weight: bold; font-style: italic;">VEGAN Nature's Path Hot Cereal (All)<br /></span><ul><li>HempPlus Hot Oatmeal</li><li>Multigrain Raisin Spice Hot Oatmeal</li><li>Optimum Power Hot Oatmeal</li><li>Optimum Zen Hot Oatmeal</li><li>Variety Pack Hot Oatmeal</li><li>Original Hot Oatmeal</li><li>Apple Cinnamon Hot Oatmeal</li><li>FlaxPlus Hot Oatmeal</li><li>Maple Nut Hot Oatmeal</li><li>Weil by Nature's Path Chocolada Almond Hot Oatmeal</li><li>Weil by Nature's Path Veri Berry Hot Oatmeal</li></ul><span style="font-weight: bold; font-style: italic;">NOT VEGAN Nature's Path Cold Cereal<br /></span><br />Flakes<br /><ul><li>Spelt Flakes</li><li>Honey'd Corn Flakes</li><li>Heritage Flakes</li></ul>Shaped<br /><ul><li>Heritage O's</li></ul>Granola<br /><ul><li>Heritage Raspberry Granola</li><li>Blueberry Muesli</li><li>Heritage Muesli</li></ul>Eco-Pac<br /><ul><li>Honey'd Raisin Bran</li><li>Honey'd Corn Flakes</li><li>Heritage Flakes</li><li>Heritage O's</li></ul><span style="font-weight: bold; font-style: italic;">VEGAN Kashi Cold and Hot Cereal </span><br /><ul><li>Heart to Heart Oatmeal (All - Apple Cinnamon, Golden Brown Maple, Raisin Spice)</li><li>Kashi Flakes 7 Whole Grain with Sesame</li><li>Kashi Nuggets 7 Whole Grain</li><li>Kashi Pilaf 7 Whole Grain<br /></li><li>Kashi Puff 7 Whole Grain</li><li>Organic Promise (All - Autumn Wheat, Cinnamon Harvest, Strawberry Fields)<br /></li></ul><br /><span style="font-weight: bold; font-style: italic;">NOT VEGAN Kashi Hot and Cold Cereal</span><br /><ul><li>GoLean Hot Cereal (All - Creamy Truely Vanilla, Hearty Honey Cinnamon)<br /></li><li>GoLean</li><li>GoLean Crunch (All- Honey Almond Flax, Original)</li><li>Good Friends Cereal (All - Cinna-Raisin Crunch, Original)</li><li>Heart to Heart Cereal (All - Honey Toasted Oat, Oat Flakes & Wild Blueberry Clusters)</li><li>Kashi Granola (All - Cocoa Beach, Mountain Medley, Orchard Spice, Summer Berry)</li><li>Kashi Honey Puffs</li><li>Mighty Bite Cereal</li><li>Vive<br /></li></ul>NOTE :: All was checked on 03/13/2008 please check if the company have added new cereal or changed any ingredients. Please do inform me if any of these are wrong and need corrections. Thank you!VeggieHeadhttp://www.blogger.com/profile/13933120818936755842noreply@blogger.com12tag:blogger.com,1999:blog-1413267945172040695.post-50291222541910790402008-02-18T22:45:00.007-05:002008-03-02T19:16:17.451-05:00Valentines DayBeen busy hectic...midterms and and lots of test. In addition to work and school I have to do observations at a local high school for my secondary education minor. Well here is what I have hoarded up these past few weeks.<br /><br /><span style="font-weight: bold; font-style: italic;"><u>Valentine's day<br /><br /></u></span>Valentines day is such a commercialized holiday but however I too have became one of it's victim. If you truly love someone everyday should be valentines day well there shouldn't be an excuse to show your significant lover that you love them.<br />My boyfriend and I celebrated ours a month earlier buy building each other a matching bear from build a bear yay and I ended up baking him a vegan mini chocolate cake. It was fun :3 Being the poorly time managed person that I am, I wasn't able to finish the cake before hey came over but here's the finished product. The chocolate cake was actually part of the egg white substitute experiment. You can tell it's a bit dry by the appearance of the crumb.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBiwKfoGbqNYmgkzMJC2hBniKBUZnc1D3BM1k4lcgPJmr0LPFl4Gjo6mPq8MSSUZwV6SRJ88UJ24YbNb13oZeOO7OTxrIJ8UMAOgHD0zVcQEVSYqfFSG0xTSXfW0xAOh63SYKRY91znlZL/s1600-h/chocolatecake.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBiwKfoGbqNYmgkzMJC2hBniKBUZnc1D3BM1k4lcgPJmr0LPFl4Gjo6mPq8MSSUZwV6SRJ88UJ24YbNb13oZeOO7OTxrIJ8UMAOgHD0zVcQEVSYqfFSG0xTSXfW0xAOh63SYKRY91znlZL/s320/chocolatecake.png" alt="" id="BLOGGER_PHOTO_ID_5173293260109981762" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5FwqFU3pe60Pwql4W4k2VhVFiyOxVP9Pmq-82uqeyRTslGGOLk8aiC5iUBTOAQ1P1v1uJb5ifIOgWeff230y_cbxqhyphenhyphen6CZcQTSQZPK0itXxHm6eGS_mS51e40IG5qBcmFbkWXSuzFtOU-/s1600-h/wantaslice.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5FwqFU3pe60Pwql4W4k2VhVFiyOxVP9Pmq-82uqeyRTslGGOLk8aiC5iUBTOAQ1P1v1uJb5ifIOgWeff230y_cbxqhyphenhyphen6CZcQTSQZPK0itXxHm6eGS_mS51e40IG5qBcmFbkWXSuzFtOU-/s320/wantaslice.png" alt="" id="BLOGGER_PHOTO_ID_5173293496333183058" border="0" /></a><br /><br /><span style="font-weight: bold; font-style: italic;"><u>Mango Lassi</u></span><br /><br />I wanted to try the mango lassi at Dosa Hut so badly but it has dairy in it so I made my own. My b/f who tried both said that the taste is similar but it tasted a bit floury possibly from the soy yogurt. Personally I don't like silk soy yogurt it has a weird taste to it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQBCFguTZRECEtqaAl65Tbj2vSk6v9ubedOXyeS_me_-wOscRF9wnPgDvzWQld2o6OSAa9936yEptDv9brg-Th1bnOBKKLm4UFmkJ8TCp6c9aQwPsBhTMLGLdOrbHopE821dEA8deouoBd/s1600-h/mangolassi.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQBCFguTZRECEtqaAl65Tbj2vSk6v9ubedOXyeS_me_-wOscRF9wnPgDvzWQld2o6OSAa9936yEptDv9brg-Th1bnOBKKLm4UFmkJ8TCp6c9aQwPsBhTMLGLdOrbHopE821dEA8deouoBd/s320/mangolassi.png" alt="" id="BLOGGER_PHOTO_ID_5173296133443102818" border="0" /></a><br />Yields about 5 cups, 109 Cal/Serving<br /><br />1 Cup Soy Yogurt, Plain or Vanilla<br />1/2 Cup Soy milk, Plain<br />2 || 420g Mango, Large (preferably the orange skinned one)<br />+/- 3 Tbsp || Sugar, Granulated<br />a pinch of salt<br /><br /><ul><li>Peel and cut the mango into chunks, then puree the mango in a food processor and take out the fibers or you can use the blender. The orange skinned mango has a stronger mango taste and much sweeter.<br /></li><li>Add the rest of the ingredients and blend until everything is combined. If you are using vanilla yogurt add less sugar. The amount of sugar used will vary depending on how ripe the mango is.</li></ul><span style="font-weight: bold; font-style: italic;"><u>Food Thermos</u></span><br /><br />It is such a wonderful invention. It keeps your food warm for up to 8 hours but I have never waited that long before eating my food. It's great especially when you are on campus and do not want to buy expensive vegan food, if they have any that is. Mine has two tub to hold your food and it comes with a carrying bag. Most one person food thermos out there contain two food tubs unless you buy a huge one for a picnic. It may look small but it's really not. My parents though it was small but when I compared one of the tub to the bowl I eat dinner from, it's the same size. I think the depth of the tub is deceiving. It's not bad for it's price it ranges from $10-$50 dollars depending on the brand. I got mine for $11.99 at the Chinese supermarket. It's good enough for me, it keep my food warm for at least 5 hours and it's extremely cheap. You can buy it in Asian supermarkets but I believe they also have a few in Target. I think it's a great investment if you dont have the money to buy food when you are busy running around town or school.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhffu-ipRJAFNl8OB8a6nHbsXI5kzGOf7Ngz2ZemHrJHJdGvYWmthX6VjmJBJpXcLZG0TrmHSZS6iAwoTu8JM1qj-qBii0nADT4UMqy-2GyC4cYiYwu-d0etZZUwJmDaKZpPtbjwoUbKdVK/s1600-h/foodthermos.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhffu-ipRJAFNl8OB8a6nHbsXI5kzGOf7Ngz2ZemHrJHJdGvYWmthX6VjmJBJpXcLZG0TrmHSZS6iAwoTu8JM1qj-qBii0nADT4UMqy-2GyC4cYiYwu-d0etZZUwJmDaKZpPtbjwoUbKdVK/s320/foodthermos.png" alt="" id="BLOGGER_PHOTO_ID_5173299960258963570" border="0" /></a>VeggieHeadhttp://www.blogger.com/profile/13933120818936755842noreply@blogger.com0tag:blogger.com,1999:blog-1413267945172040695.post-62201521451810971102008-02-08T12:38:00.000-05:002008-02-08T13:31:45.891-05:00Happy chinese new year!!!I am so sorry for both waiting so long before posting and losing all the info I have prepared for this posts. College had just started and I was still trying to adjust to the workload and working and the optometrist. I am such a unorganized person!!! All my papers were thrown away by a family member for the New Years cleaning. sigh** However on the other hand, I think I found a egg white replacement!! WHOOPDIEE DOO MARSHMELLOWS FOR ALL!!! Don't think it can be baked for a pavlova though.<br /><br />Pictures Pictures!!<br /><br />I was trying to experiment and see what can happen but I never would've guessed it would resemble egg white so much that it can form that sift of a peak. In other words, what I'm trying to say is that I made a bunch and did not have a recipe for it so I ended up eating it and scaring my mom pretending to be a rabid dog. Ahhh all that air in my tummy. BurP**<br /><br /><br />What I had planned to post this week was LowFat Banana Raspberry Muffins and it actually had a nice crumb and it wasn't disgustingly soggy or any of that good stuff but unfortunate I lost it. Hopefully I can replicate this recipe again.<br /><br />I'll just post pictures<br /><br />More picture for the previous steam bun entry<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLoXqHz72mQaeQfwRj-PViwNLtmaBajYd4vSHWxDsOEFyhTYh2OIxabZDNS2BFVqrr2BlhkdEdbu13EvQNQPSPFKiAJ4sE2gx0G1DSeyKhXiD3-nntlh9a1iqLCLpYGFKK1lkn_76DyBG7/s1600-h/fluffysteambun.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLoXqHz72mQaeQfwRj-PViwNLtmaBajYd4vSHWxDsOEFyhTYh2OIxabZDNS2BFVqrr2BlhkdEdbu13EvQNQPSPFKiAJ4sE2gx0G1DSeyKhXiD3-nntlh9a1iqLCLpYGFKK1lkn_76DyBG7/s320/fluffysteambun.png" alt="" id="BLOGGER_PHOTO_ID_5164676866466125954" border="0" /></a><br />The bun's really tender<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQhhyphenhyphenQLFo_bWlYfO8G9QDltXaogOoYbYkcZrVrEKaDMraFjZl_1Nq_PTgMU_1OlisiCa76Es71OfuCVuxjRNrRsok6MMq0kgyiwu89IVXECfAjv1OSOOPnr5QSre4-MTTnv43r7_V8eYK4/s1600-h/sesameseedpaste.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQhhyphenhyphenQLFo_bWlYfO8G9QDltXaogOoYbYkcZrVrEKaDMraFjZl_1Nq_PTgMU_1OlisiCa76Es71OfuCVuxjRNrRsok6MMq0kgyiwu89IVXECfAjv1OSOOPnr5QSre4-MTTnv43r7_V8eYK4/s320/sesameseedpaste.png" alt="" id="BLOGGER_PHOTO_ID_5164676969545341074" border="0" /></a>The delcious sesame seed paste!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxc25q0LaOtOJgaiLldQ4NpDxUC-Eb8pLUoXHjLryy-cDH637hCn3xMdUpY_VN9xlJOjz633SQU94tMfEKaNjfevm8le5Bd8N3Kgt4miKZboliZhxfE4mQqzBhojSMpGFI3dUf84gUzOpo/s1600-h/lowfatraspberrybananamuffin.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxc25q0LaOtOJgaiLldQ4NpDxUC-Eb8pLUoXHjLryy-cDH637hCn3xMdUpY_VN9xlJOjz633SQU94tMfEKaNjfevm8le5Bd8N3Kgt4miKZboliZhxfE4mQqzBhojSMpGFI3dUf84gUzOpo/s320/lowfatraspberrybananamuffin.png" alt="" id="BLOGGER_PHOTO_ID_5164677201473575074" border="0" /></a>My would have been muffins<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj8xbS7MAKVgPwU8jX1evkP2btVjLDOvJ_lk4_Ftqu9Y0N99if8ahUZUwogwX6jHz4nQgG2godn7LA7iSqg6Z-sknDbB5ys-aQqeXqsnqkx8UyrkEP7MsxFjjIUf2FG90hjbWvXG8io0Bi/s1600-h/lowfatraspberrybananamuffincrumb.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj8xbS7MAKVgPwU8jX1evkP2btVjLDOvJ_lk4_Ftqu9Y0N99if8ahUZUwogwX6jHz4nQgG2godn7LA7iSqg6Z-sknDbB5ys-aQqeXqsnqkx8UyrkEP7MsxFjjIUf2FG90hjbWvXG8io0Bi/s320/lowfatraspberrybananamuffincrumb.png" alt="" id="BLOGGER_PHOTO_ID_5164677321732659378" border="0" /></a><br />I like the crumb. It kinda reminds me of those Chinese fatt koh.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqbx0-lCj7cwBHYNOvq-vGxN2KW6EUfO6JIG05Qj6wf6YaKaQMABFMksydRXkwufqaukYDrXX6Y2W4kwpWLunTm64M3AzyHct-vS5qC5aGj8RmA8hP-lmVvX_PmHyHXgmui_2NfZeFwvAz/s1600-h/bowloflfuff.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqbx0-lCj7cwBHYNOvq-vGxN2KW6EUfO6JIG05Qj6wf6YaKaQMABFMksydRXkwufqaukYDrXX6Y2W4kwpWLunTm64M3AzyHct-vS5qC5aGj8RmA8hP-lmVvX_PmHyHXgmui_2NfZeFwvAz/s320/bowloflfuff.png" alt="" id="BLOGGER_PHOTO_ID_5164677643855206594" border="0" /></a>HUGEE bowl of fluff!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnDn1JrRO_3xXIuVSXkTznTzZbWStsdn-FEtS-sCUUMl9MPRHRAKfryh-PrpLNsW9CJ1FuyaOvgZxIWBZKCCLRwh4bXMrK7jmEY5b2c-2a-LTCi2pjOXeQL4wexa3jjN-ZYBNvgILgJtXx/s1600-h/awesomepeak.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnDn1JrRO_3xXIuVSXkTznTzZbWStsdn-FEtS-sCUUMl9MPRHRAKfryh-PrpLNsW9CJ1FuyaOvgZxIWBZKCCLRwh4bXMrK7jmEY5b2c-2a-LTCi2pjOXeQL4wexa3jjN-ZYBNvgILgJtXx/s320/awesomepeak.png" alt="" id="BLOGGER_PHOTO_ID_5164677815653898450" border="0" /></a>More or less nice hole. Well the point is, is that it retains that hole and the fluff does not sink in like how a peak does not fall if the "egg whites" are stiff enough.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNvyqAiaj-iVSVx1DF_Dycq90_r4H2Cun2x5VcUQNXN7pkW9Ejbnz7P4_RV084ZLQEHaViMqhqZEDuaVcu1OiY8Hmv_NUSxoBILN-3JR_pZ8ulFOJS1Y1YzzsMC3XX48bm_sERykSAydL2/s1600-h/thefluffhangsonmyspoon.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNvyqAiaj-iVSVx1DF_Dycq90_r4H2Cun2x5VcUQNXN7pkW9Ejbnz7P4_RV084ZLQEHaViMqhqZEDuaVcu1OiY8Hmv_NUSxoBILN-3JR_pZ8ulFOJS1Y1YzzsMC3XX48bm_sERykSAydL2/s320/thefluffhangsonmyspoon.png" alt="" id="BLOGGER_PHOTO_ID_5164678610222848226" border="0" /></a>Yay it defies gravity!!VeggieHeadhttp://www.blogger.com/profile/13933120818936755842noreply@blogger.com2tag:blogger.com,1999:blog-1413267945172040695.post-2232822856779431482008-01-18T23:03:00.000-05:002008-01-19T01:47:21.904-05:00Home from Hyde ParkWhat a week! Even though I was home alone at my b/f's house all day while he went to school for 8 hours, I was very productive. I feel less bored there than I do at home. I feel so restricted at home because of my parents.<br /><br />Here is what I have made during my stay upstate.<br /><br /><span style="font-style: italic; font-weight: bold;"><u>Chinese Steamed Buns</u></span><br />Had to try twice.<br />My first attempt...A tumorous kitty with sweet potato maple syrup filling.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpjptHm4FAxka0p09yTEyDbmKwvGQCIVaEag6sgXH9VZW5GliFk7iR8-GGH0SbqV0l3DVEwnUPrzmmEXYCgezVzoURxtxnxYTppXV8TH3qAP7jF6GLlrwQLVLqNRiABxfI7M_XL7OKAxfh/s1600-h/tumorkittiesbunniesandporcupine.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpjptHm4FAxka0p09yTEyDbmKwvGQCIVaEag6sgXH9VZW5GliFk7iR8-GGH0SbqV0l3DVEwnUPrzmmEXYCgezVzoURxtxnxYTppXV8TH3qAP7jF6GLlrwQLVLqNRiABxfI7M_XL7OKAxfh/s320/tumorkittiesbunniesandporcupine.png" alt="" id="BLOGGER_PHOTO_ID_5157041587189718354" border="0" /></a><br />2nd attempt back home...A normal looking kitty with some peanut butter and black sesame filling<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Y09G7qhdXsH1BFI0cD6JlYIuQ1eLF2VhyO79tsjYrTQ16_eOTDtL-Nm1v_cD5M06Ef4mqofrxtXeuJwCKm8dz69U_DchJb_mIjDAp5sxIF5Z-P2zHFLfC1jp0eENhx5UI_uxccOai0ej/s1600-h/kittybun.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Y09G7qhdXsH1BFI0cD6JlYIuQ1eLF2VhyO79tsjYrTQ16_eOTDtL-Nm1v_cD5M06Ef4mqofrxtXeuJwCKm8dz69U_DchJb_mIjDAp5sxIF5Z-P2zHFLfC1jp0eENhx5UI_uxccOai0ej/s320/kittybun.png" alt="" id="BLOGGER_PHOTO_ID_5157042355988864370" border="0" /></a><br />I've learned from my mistake. DON'T OVER STUFF YOUR BUNS or they'll turn into fat tumorous buns.<br /><br /><span style="font-weight: bold; font-style: italic;">Bun Recipe </span><span>Yields </span><span>16 Buns 125 Cal/Bun</span><span style="font-weight: bold; font-style: italic;"><br /></span><br />Yeast Mixture<br />60 mL || 1/4 Cup Water, 110F Warm Water<br />1 Tsp Sugar, Granulated<br />1/2 Tsp Active Yeast<br /><br />Dough Mixture<br />150g || 1 1/4 Cup Bread Flour**<br />150g || 1 1/4 Cup All Purpose Flour<br />28g || 2 Tbsp Vegetable Oil<br />113mL Water, Warm<br />2 Tbsp Sugar<br />1/4 Tsp Salt<br /><br /><span style="font-weight: bold; font-style: italic;">Filling</span><br /><br />46g || 1/3 Cup Black Sesame Seed, Toasted*<br />32g || 2 Tbsp Peanut Butter, Creamy<br />25g || 2 Tbsp Sugar, Granulated<br />30mL || 2 Tbsp of Water<br /><br /><ul><li>Mix the sugar into the warm water and dissolve the yeast into the liquid.</li><li>Let it stand for 8 minutes.</li><li>Meanwhile mix all the flour sugar and salt together.</li><li>Make a well in the middle and slowly add in the yeast mixture.</li><li>Then slowly add in the oil while mixing with a spoon or spatula.</li><li>After you add the oil slowly add in the water when all the flour are crumbly start mixing the dough with your hand.</li><li>Continue adding the water until the dough becomes smooth and soft. (May need more or less water depending on the flour.)</li><li>Knead the dough for 8 minutes.</li><li>Cover the dough with a damp cloth and a plastic wrap. Let it double for 45 minutes in a warm place or until it passes the indentation test.</li><li>While the dough is doubling make your filling by toasting your sesame seed @ 350F for 5 minutes stir it a bit and return to the oven or another 5 minutes.</li><li>Blend the sesame seeds in a blender or processor until it becomes pasty. Then add in the water and blend until it is combined.</li><li>Then add in the peanut butter and sugar and blend until everything forms a thick paste.</li><li>Split the dough and filling into 16 even portion.</li><li>Assemble by rounding one portion of the dough and flattening it. Be sure to make the edge much thinner than the middle.</li><li>Put a dollop of the filling and pull the edge of the dough towards the middle and pinch to seal the end.<br /></li><li>Put the bun on a tiny piece of parchment paper. Continue to do that to all the portion of dough and filling.<br /></li><li>Cover it with a damp cloth and a plastic wrap to let it rest and go through it's last rise for about 30 minutes or until the dough had double.</li><li>After it has double use a scissor to snip the dough to give it the buns point ears or spikes.</li><li>Boil enough water in a big wok or large pot on med-high heat. When it is boiling put the buns in a dish over a steaming rack or you can put the buns in a steamer.</li><li>Let it steam for 20 minutes and it will be throughly cooked.</li></ul><span style="font-weight: bold; font-style: italic;"><u>Banana Mango Sherbet</u></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFjeINXThMnO-ZaYfduMx6GqErLK88NMkk-rY3IDPItfbfoUfC2q3s0S8nCQyl-faUJKCM59DW7rszTo2zCaDhWpnsUYlRg0-KIXSSc2S4Ue9NwdqkkzCf5c6D86NyO42lfOBLkmfJaJGw/s1600-h/bananamangosherbet.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFjeINXThMnO-ZaYfduMx6GqErLK88NMkk-rY3IDPItfbfoUfC2q3s0S8nCQyl-faUJKCM59DW7rszTo2zCaDhWpnsUYlRg0-KIXSSc2S4Ue9NwdqkkzCf5c6D86NyO42lfOBLkmfJaJGw/s320/bananamangosherbet.png" alt="" id="BLOGGER_PHOTO_ID_5157042274384485730" border="0" /></a><br />I like the strawberry although it has nothing to do with the ice cream.<br /><br /><span style="font-weight: bold; font-style: italic;"><u>Spinach Broccoli Mushroom Soup</u></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw7HrQY7ggvbTLZUGSThF-8kmtYURljVr8508gstOQiKWU9SHNwCM4k6fRet7JpKMTRWOoVoSBOxeUQaBR3SQ_aEffYXE0rq5tzejv7GXOKM3kVAG2V5dWWDfCZXa_miVedZn_r8uzB16l/s1600-h/spinachbrocollimushroomsoup.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw7HrQY7ggvbTLZUGSThF-8kmtYURljVr8508gstOQiKWU9SHNwCM4k6fRet7JpKMTRWOoVoSBOxeUQaBR3SQ_aEffYXE0rq5tzejv7GXOKM3kVAG2V5dWWDfCZXa_miVedZn_r8uzB16l/s320/spinachbrocollimushroomsoup.png" alt="" id="BLOGGER_PHOTO_ID_5157044220004670850" border="0" /></a><br />I like soup but I'm sick and tired of the creamy one. I need some soup that reminds me of my mom since I haven't had my mom's soup in so long since they're not VEGAN. My mom loves making broth soup, since he has never heard of creamy soup so I made this soup to remind myself of my mom's broth soup.VeggieHeadhttp://www.blogger.com/profile/13933120818936755842noreply@blogger.com0tag:blogger.com,1999:blog-1413267945172040695.post-71720096739589771162008-01-15T12:53:00.000-05:002008-01-19T17:27:40.292-05:00Vacation Upstate...banana brownies, asian puff pastryI am currently on vacation at Hyde Park for a week since my b/f is currently going to CIA and he already started school while I still have several weeks left. He goes to school at 12:30 pm and comes home at 9 pm. So you can only imagine with can a girl be doing in his apartment all day. Well truthfully, I've been doing nothing...maybe some food blog reading and some baking. The apartment is pretty bad. The shower leaks so you hear water running all the time and the toilet flushes automatically and the oven dial does not have the temperature on it and sometimes the oven doesn't even heat up! With some experimentation, I figured out the oven temperature with a handy dandy oven thermometer. Alright on word with the food blogging.<br /><br /><strong><em>Very Banana-ie Brownie with Options</em></strong><br /><br /><br /><p><img id="BLOGGER_PHOTO_ID_5155778883984563490" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2qMZx9t81A-7y3CfcGVnH6Ob6_UFtYvUmhfIxRywYXsdoC_lPKF-k0W8bcKJY8HGk0hj3kjtTHTSidUElLeAtcFCLHjMi97obIdAoDRm1tbfSONVVVLybNTlA1-xtPotJ7dFRsbMAwTyp/s320/verybananaiebrownie.png" border="0" /><br />Very Banana-ie brownie. More Banana-ie than chocolaty but I've made some adjustment to make it more chocolately. However the picture is of the very banana-ie brownie. Modified the recipe on <a href="http://vegweb.com/index.php?topic=6411.0">Vegweb Chocolate Banana Brownie</a> to suit the ingredients that we had.<br /></p><p><em>Recipe</em> Yields 36 1.5" x 1.5" pieces 70 Cal/ Bite size Piece<br />180g 1 1/2 Cups All Purpose Flour<br />76g 2 2/3 oz Semi Sweet Chocolate Chips or Blocks, Melted<br />347g 2 1/2 Large Banana, Riped and Mashed<br />300g 1 1/2 Cup Sugar<br />1/4 Tsp Salt<br />15mL 1 Tbsp Vanilla extract </p><ul><li>In a large bowl cream the sugar, mashed banana and melted chocolate together.</li><li>Combine the vanilla extract.</li><li>In a smaller bowl combine the dry ingredients together.</li><li>Slowly add the dry ingredients into the wet and combine.</li><li>Pour it into a 9" x 9" pan and bake it in the oven for 400 F for 25-30 minutes.</li></ul><p>Option : To make it more chocolaty use 142g 5 oz Semi Sweet Chocolate Chips or Blocks instead of the 76g 2 2/3 oz and used 319g 2 1/3 Large Banana instead of the 347g 2 1/2. </p><p><em><strong>Apple Raisin Chinese Puff Pastry</strong></em><br /></p><p><img id="BLOGGER_PHOTO_ID_5155778570451950850" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTC1jYZFvi-5vz_3ITUgyHV6UOjQGzgSuXhprQC1DPNU69qLBM_lTADoT_sVHyh6IY7c_7CIJV4BOumtJ12h5bAbcXeiZpRoZg5Z9mttPUbIJg3t-I5f5wMfDiVtGASe8-SbPNPdo7n9RU/s320/appleraisinasianpastry.png" border="0" />They are similar to the European puff pastry but not exactly. Instead of butter, lard and oil is mainly used for the fat. I got the recipe of the puff pastry from <a href="http://cafeoftheeast.blogspot.com/search?q=mung+puff">Cafe of the East</a>. Normally when you go out to eat dimsum, they are filled with the mung bean, red bean paste, taro paste or lotus paste. Apparently being upstate, I don't have the luxury of being a walking distance from my local Asian market so I'll make a apple raisin filled ball.</p><p>I modify the puff pastry from Cafe of the East to fit the ingredients I had available.<br /><br /><em>Recipe</em> Yields 20 Puff Pastry Ball 162 Cal/Pastry Puff Ball</p><p><strong>Chinese Puff Pastry 122 cal/ Puff Pastry Dough<br /></strong><i>Wet Dough</i><br />200g 1 2/3 Cup All Purpose Flour<br />70g 1/3 Cup Shortening*<br />20g Sugar, Confectioner<br />+ - 100mL Water<br /><br /><i>Oil Dough</i><br />120g 1 Cup All Purpose Flour<br />60g 1/4 Cup + 2 Tsp Shortening*<br /><br />* If you don't want to use the hydrogentated crap you can use expeller pressed oil like <a href="http://www.earthbalance.net/product.html">Earth Balance shortening</a> and Spectrum shortening.<br /><br /><strong>Filling </strong><br />742g 3 1/2 Large Apples (I used gala)<br />85g 3 oz Raisins<br />177 3/4 Cup Cranberry Juice<br />1 Tbsp of Sugar, Granulated</p><p><strong>To make the pastry dough</strong></p><ul><li>First you need to make the wet dough by combining the sugar and the flour.</li><li>Then cut in the shortening into the dough until all the crumbs are uniform in size.</li><li>Slowly add the water as you mix the dough with your hand until it is smooth like the consistency of bread dough. Then let it rest for 30 minutes. </li><li>Then make the oil dough by cutting in the shortening into the flour and knead it until it has the consistency of the wet dough. Add more shortening if you have to. Then let it rest for 30 minutes. </li></ul><p><strong>To make the filling</strong></p><ul><li>Peel and core all the apples and dice them into about 1 cm cubes. </li><li>While you are cubing the apples pour cranberry juice in a medium size pot and put in your raisins and let it simmer on medium heat. </li><li>Then add in your apples and sugar and combine. </li><li>Continue to simmer it until all juice reduces to nothing. Stir occasionally to make sure that the apples or raisin do not stick to your pot. </li></ul><p><strong>To assemble the apple raisin</strong> <strong>pastry</strong> </p><ul><li>please click on the picture to enlarge and see the visual aid.</li></ul><p><img id="BLOGGER_PHOTO_ID_5155805701760359746" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYvX3kfR06-b3T1_m5Btak32xD__00iEvm61TKi-w55o8Dr_E7kWdC4osfcH2jSTvv8Ugy5C9qjHLysPLF9xLLc3MwYaE5D6qY1iUM1kvTR_XFRRbSuWLIGpRT7YwJ5RpX3QrzjTLV3aSg/s320/IMG_3467.png" border="0" /></p><ul><li>1. Put the oil dough on a flatten wet dough.<br />2. Wrap the oil dough with the wet dough and pinch the ends together<br />3. Roll out the dough vertically.<br />4. Roll the long dough downward into a long cylinder, resembling a cigar.<br />5. Turn the horizontal cigar 90 degrees so that it is vertical.<br />6. Roll out the cigar dough vertically.<br />7. Roll the vertical dough downward into a cylinder again.<br />8. Sit the cylinder upwards on your palm.<br />9. Pinch up the ends so that it forms a ball.<br />10. Situate the botto of the ball on your palm, so that the swirly pinched<br />up ends are facing you and flatten the dough with your fingers. Make sure<br />the edges are thinner than the middle and do not pull on the dough to<br />flatten as it will pull apart the coil lamination you have just rolled out.<br />11. Put the filling into the middle of the circular dough and pinch up the ends and round it into a ball. </li><li>The dough doesn't spread so you can put it close together on a cookie sheet and bake it for 400 F for about 30 minutes. </li></ul>VeggieHeadhttp://www.blogger.com/profile/13933120818936755842noreply@blogger.com2tag:blogger.com,1999:blog-1413267945172040695.post-69852562466893783792008-01-07T01:25:00.000-05:002008-01-18T22:55:36.702-05:00Something Purple...It seems like I love purple this week. I've made Jasmin agar agar tapioca jellies and taro ice cream. Who doesn't love purple? PUrple Purple Purple and lots of restaurant jumping in this entry.<br /><br /><span style="font-weight: bold; font-style: italic;"><u>Jasmin Coconut Agar Agar Jelly</u></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtaovc29TDeEzE9OEIgI83dGGKoob8QQs_Q2ErdGcsyjk5AYTSJS7zdMzuIK5J94TTUbyYtmStRs87pvMS8SvWJnI2MkzyKqdvTKuaO3yLx7wi0SRSeNpEpuf5XUrHFb1Yxu5mCGLlGUKD/s1600-h/blockofjasmincoconutagaragarjelly.png"><img id="BLOGGER_PHOTO_ID_5152633103908084882" style="margin: 0px auto 10px; display: block; cursor: pointer; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtaovc29TDeEzE9OEIgI83dGGKoob8QQs_Q2ErdGcsyjk5AYTSJS7zdMzuIK5J94TTUbyYtmStRs87pvMS8SvWJnI2MkzyKqdvTKuaO3yLx7wi0SRSeNpEpuf5XUrHFb1Yxu5mCGLlGUKD/s320/blockofjasmincoconutagaragarjelly.png" border="0" /></a>This recipe is based on <a href="http://bakingmum.blogspot.com/2006/10/multi-colour-sago-jelly.html">Baking mum's Multi-Color Sago Jelly</a>. Despite the fact that jasmines are white, whenever I take a big whiff of jasmines, I instantly think of purple. If you are wondering where to purchase agar agar, it can be easily found in your near by health food store. I know Eden Food carries agar agar flakes and agar bar but they are rather expensive. Now Foods also carries agar agar in the 2 oz bottle and 2 lb bottle but I think the 2lb bottle is a bit extreme, no? If you are lucky to have access to some Asian supermarket, I really advise you to check there first. There are several brands of agar agar I know of, in which they are the telephone brand and the golden cup brand. They are sold in the .88 oz packets for only a dollar. Those packets are small but goes a long way! 1 gram is equal to 1/4 tsp you don't need much anyways.<br /><br />The packet looks like this...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEgNOlRUMOGan0ooOp8_fwaSPQszOlGzQ9FT0uT6FzvQSxSSbc_oJ7JhZ2do3UmmS46a1Tsy7WXfjwCFKcVR5rKD093AH4GN1372u8SfPfDbDskxbzunWq3RDWOofbUT5j4leDj8K-8cpQ/s1600-h/agaragarpowder.png"><img id="BLOGGER_PHOTO_ID_5152634392398273714" style="margin: 0px auto 10px; display: block; cursor: pointer; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEgNOlRUMOGan0ooOp8_fwaSPQszOlGzQ9FT0uT6FzvQSxSSbc_oJ7JhZ2do3UmmS46a1Tsy7WXfjwCFKcVR5rKD093AH4GN1372u8SfPfDbDskxbzunWq3RDWOofbUT5j4leDj8K-8cpQ/s320/agaragarpowder.png" border="0" /></a><br /><span style="font-style: italic;">Recipe Yields 16 slices (100 Cal/Slice) </span><br /><br /><span style="font-style: italic;">Tapioca Portion</span><br />70 g 2/5 Cup Tapioca Pearls Aka Sago<br />1/4 Tsp Jasmin Essence (You can use any extract or essence like orange, almond, vanilla etc. but if you are using extract use a tad bit more.)<br />1 drop Red Food Coloring (Any colors will do)<br />1 drop Blue Food Coloring<br /><br /><span style="font-style: italic;">Coconut Agar Portion</span><br />12g 2 Tbsp Agar Agar Powder or 6 Tbsp Agar Flakes<br />200 g || 1 Cup Sugar<br />1/2 Tsp Salt<br />300 mL 1 3/8 Cup Coconut Milk, Canned<br />1000 mL 4 1/4 Cup Water<br />1/3 Tsp Jasmin Essence<br />1 drop Red Food Coloring<br />1 drop Blue Food Coloring<br /><br /><span style="font-style: italic;">Tapioca Portion</span><br /><ul><li>Boil some water on high heat in a pot. Pour the tapioca pearls and cook it until they turn transparent. It takes around 20 minutes.</li><li>Pour off as much boiling water as you can and rinse it with cold water and strain it.<br /></li><li>Then divide these into to portion and for one portion mix 1 drop of red and blue food coloring and 1/4 tsp jasmine essence.<br /></li></ul><span style="font-style: italic;">Coconut Agar Portion</span><br /><ul><li>Combine the coconut milk, water, sugar, agar agar and salt in a pot.<br /></li><li>Mix with a whisk and simmer the mixture until the agar agar and sugar melts.</li><li>Divide the mixture into three portion.</li><li>Combine the food coloring and essence into one of the portion.</li></ul>Molding<br /><ul><li>First pour the coconut agar layer into a 2lb loaf pan (8 5/8" x 4 1/2" x 2 3/5" )then let it cool down in the refrigerator. (This layer will take the longest to cool so it is essential for you to be patient or else you would be like me! I messed up on the purple tapioca pearl layer >< ) Stir the other two coconut agar layer to prevent from setting while the first layer sets in the microwave. </li><li>When the first layer has cooled, warm up the purple tapioca pearls a bit in the microwave for 10-15 sec on high so that it can be able to adhere to the previous layer nicely and for it to set. (Don't microwave too only or it might melt :X ) Spread it evenly on top of the first layer and let it set again in the microwave.<br /></li><li>When that layer has set, add another layer of the white coconut agar mixture on top, again warm this up in the microwave for about 30 seconds. Mix it with the whisk to dissolve any set agar. Then pour it on top of the purple tapioca and let it return to the refrigerator to set.<br /></li><li>Microwave the last clear tapioca pearl portion for 10-15 seconds on high and spread it over the white coconut layer and let it set again</li><li>And for the final layer microwave the purple coconut agar layer in the microwave for about 45 sec on high and mix to dissolve any set pieces and pour it on top of the tapioca layer. Let this set for at least an hour in the refrigerator before unmolding. Don't be impatient like me!<br /></li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieDyq2_VIAj7rwIXPD5vkRIqMSBYZqpyXcwLQGZRqgw-K2JHQYzSRtecUz1qMQOPLTofcTxPaCM6GNbNAEa9AWKLK-PuVcX0G1yd8kczVPDMsshZu9lT7sCWeG_E6UFK-orfXZKYC8MMNg/s1600-h/jasmincoconutagaragarjelly.png"><img id="BLOGGER_PHOTO_ID_5152633189807430818" style="margin: 0px auto 10px; display: block; cursor: pointer; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieDyq2_VIAj7rwIXPD5vkRIqMSBYZqpyXcwLQGZRqgw-K2JHQYzSRtecUz1qMQOPLTofcTxPaCM6GNbNAEa9AWKLK-PuVcX0G1yd8kczVPDMsshZu9lT7sCWeG_E6UFK-orfXZKYC8MMNg/s320/jasmincoconutagaragarjelly.png" border="0" /></a><br /><br /><span style="font-weight: bold; font-style: italic;"><u>Taro Ice Cream</u></span><b><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO-7xBNtxEKThlBjSQLMTIqNZJSng0iUls2w-U2YqOts1SORrZmMCZBndDj5Ay1jYywUQtJ0qDdHKx6wevpIJuUzxxRwjuDb2jtGVHij_ezYi0fk66rub3Whi1kF3IefzbCEwcP81s0Bjw/s1600-h/vegantaroicecream+.png"><img id="BLOGGER_PHOTO_ID_5152637231371656402" style="margin: 0px auto 10px; display: block; cursor: pointer; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO-7xBNtxEKThlBjSQLMTIqNZJSng0iUls2w-U2YqOts1SORrZmMCZBndDj5Ay1jYywUQtJ0qDdHKx6wevpIJuUzxxRwjuDb2jtGVHij_ezYi0fk66rub3Whi1kF3IefzbCEwcP81s0Bjw/s320/vegantaroicecream+.png" border="0" /></a><br /></b>Taro Ice Cream. I love taro they are delicious. I absolutely love the texture of the taro when it's half solid and half paste. It is naturally sweet and very aromatic. It is simply divine even if you just cook with plain ol' salt. My love for ice cream and the inspiration from <a href="http://veganicecream.blogspot.com/">A Vegan Ice Cream Paradise. </a><br /><br /><span style="font-style: italic;">Taro Ice Cream</span> <span style="font-style: italic;">Recipe</span> Yields about 2 1/2 - 3 Cup Ice Cream (170 Cal/ 1/2 Cup)<br /><br /><span style="font-style: italic;">Taro Paste </span>Yields about 290 g Taro Paste<span style="font-style: italic;"><br /></span>226 g Taro Root, Cubed 1"<br />591 mL ||2 1/2 Cup Water (Give or take some taro may require more or less)<br />1/3 || 66 g Sugar ** <span style="font-weight: bold;">EDIT</span> add 50g || 1/4 Cup more Sugar<br />1/4 Tsp Salt<br /><br />(If you are using the paste as filling for steamed buns or cake)<br />** From what my b/f had learned from CIA, he said that when things are frozen, there are less flavor so you need to add more flavor to frozen food.<br /><br /><span style="font-style: italic;">Ice Cream Mixture</span><br />All the Taro Paste<br />180 mL 3/4 Cup Non Dairy Creamer (You can use unsweetened non dairy milk but I highly recommend using soy creamer or you can add 1 1/2 tbsp of Vegetable Oil)<br />Plus 60 mL 1/4 Cup Non Dairy Creamer.<br />30g 1 Tbsp Tapioca Starch<br /><br />For the Paste<br /><ul><li>Mix the sugar into the water and bring it to a simmer in a sauce pan on high medium.<br /></li><li>Then put the diced taro into the simmer water. Break the taro down with a fork or spatula as you cook it. You can leave small pieces of taro to give it texture and a bite.<br /></li><li>If all the water has all be absorbed by the taro and the taro is still hard, add more water. It's okay if you add a bit too much since the taro will absorb all the water or it will all be evaporated.</li><li>Continue to cook the taro has absorbed all the water and it is in the consistency of a paste.</li><li>Sprinkle the salt and combine. Then take it off the heat and let it cool down. It yields about 290 g, almost 2 cup of paste. You can store it or make a bigger batch for steamed taro buns.<br /></li></ul>Ice cream mixture<br /><ul><li>Take the taro paste and combine it with 3/4 cup soy creamer or nondairy milk + the oil.</li><li>Whisk everything as you bring the mixture to a small simmer on medium heat.<br /></li><li>Dissolve the tapioca starch in the remaining 1/4 cup soy creamer.<br /></li><li>Whisk the ice mixture as you slowly pour in the tapioca and soy cream mixture.</li><li>Continue cooking on medium heat until you feel the mixture thicken.</li><li>Then pour it into your ice cream maker and freeze according to manufacturer instruction.</li></ul>OR (if you don't have a ice cream maker like me)<br /><ul><li>Poor it into a very wide pan (I used a 14" round pan). Any pan with a huge surface area will do.<br /></li><li>Put it into the freezer and beat it with a whisk or electric beater ever 15 minutes until the mixture is almost frozen into a solid.<br /></li><li>Put it into a container and freeze it.<br />(note the quality will not be as good as the ice cream machine)<br /></li></ul><span style="font-weight: bold; font-style: italic;"><u>Dosa Hutt of Flushing NY!!</u></span><br />Vegan restaurant hunting!! I've been going to so many vegatarian/vegan places around NYC with my handy dandy <a href="http://www.amazon.com/Veg-Out-Restaurant-Guidebooks-Vegetarian/dp/1586853821">VegOut: Vegetarian Guide to New York City.</a> They have other VegOut books for Southern California, Seattle and Portland, Chicago and other large cities. Although I wish they had a vegan guide to NYC :[ it's alright many of the vegetarian place serve great vegan dishes as well. With in this month I went to Oneness Fountain Heart, Spice, Cafe Spice, Buddah Bodai, Wholes Food, LifeThyme, Dosa Hutt, My GOd I'm a freaking pig and I'm planning to go to Red Bamboo Soul Cafethis thursday.<br /><br />I must say Dosa Hutt is AWESOME!! Spice authentic Indian food right by my house too awesome. Now i don't always have to eat at Buddah Bodai or Happy Buddah. Getting sick of Chinese food. My b/f ordered so much food cause it was extremely cheap :x Pondicherry Masala Dosa, Rava Masala Dosa, rava Mysore Masala Dosa and the Medhu Vada in Bowl. Cafe spice was nothing in comparison to Dosa Hutt. Cafe Spice was lacking in the spiciness for the tourist. For all those who live in Queens or the Tristate area please do try Dosa Hutt. everything is less than 4.75 with the exception of 2 items in which it is the Special rava masala dosa which is $5.25 and the speical low carb. dosa which is $6.00.<br />Everything is mostly vegan!! HOrray Hoorah!! I believe the butter masala dosa and cheese dosa are the only two that are vegetarian. Well that's what the cashier said but ask to make sure when you go there for an updated list. The desserts are not on the menu. It's located on the leftt side of the counter in plastic boxes. Too bad they aren't vegan since they contain milk though :/ but the besan ladoo didnt contain any milk. It's traditionally made with ghee but according to the cashier, it's vegan. Yayy<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpWm7qomXaDA_LnvuqDg33y0PifMBQ2NGlxxX4HoyE2wSN8kQ5RHb4amKI1_wub8VtAs07TWd7DQU6mEzpA5jYSIELEYWMtXGwvH_vLvj-b9T4UzmDslsS72r1CObYh-A9W7Nb0wriBE5p/s1600-h/besanladoo.png"><img id="BLOGGER_PHOTO_ID_5152656923796708578" style="margin: 0px auto 10px; display: block; cursor: pointer; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpWm7qomXaDA_LnvuqDg33y0PifMBQ2NGlxxX4HoyE2wSN8kQ5RHb4amKI1_wub8VtAs07TWd7DQU6mEzpA5jYSIELEYWMtXGwvH_vLvj-b9T4UzmDslsS72r1CObYh-A9W7Nb0wriBE5p/s320/besanladoo.png" border="0" /></a> Chickpea, cardamom, golden raisins, cashews, almonds, LOTS OF OIL and I believe some kind of flowery essence. Probably rose or jasmin. Hm.... I must say it was very oily though. When i squeezed it, oil was gushing out. Don't as why I was squishing at it. It was rather fun.VeggieHeadhttp://www.blogger.com/profile/13933120818936755842noreply@blogger.com0tag:blogger.com,1999:blog-1413267945172040695.post-31648892337811798712007-12-28T22:46:00.000-05:002008-01-15T16:02:34.531-05:00MErry XmasMerry Christmas, Hanukkah, Kwanzaa and New Years. Holiday is the best LOTS OF FOOD!! weight gaining time awesome!! No more school thank goodness but the vacation is passing by so quickly!!<br /><br /><span style="FONT-WEIGHT: bold; FONT-STYLE: italic">Spicy gingerbread cookies<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nswjiomF5eXjZdJGdMStmdg8iwYkvuJljS2GQmixTaLAYfUD-2eO7cVsi8urNfqDVCioy4bWMVSfmCcm4Ejh9IgDOX7epX_4_6Y_MJ-FGapqy-Ctzkk23Jl-kEOzK7WVG4uySVXcPoF0/s1600-h/gingerbreadcookie.png"><img id="BLOGGER_PHOTO_ID_5149277630643313778" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nswjiomF5eXjZdJGdMStmdg8iwYkvuJljS2GQmixTaLAYfUD-2eO7cVsi8urNfqDVCioy4bWMVSfmCcm4Ejh9IgDOX7epX_4_6Y_MJ-FGapqy-Ctzkk23Jl-kEOzK7WVG4uySVXcPoF0/s320/gingerbreadcookie.png" border="0" /></a><br />Vegan cookies delicious!! I'm sick and tired mild tasting or just sugary tasting gingerbread cookies. Need the spiciness of all the herbs, so here's my recipe of these very spiced up ginger cookies.<br /><br />Dry Ingredients<br />1 Cup All Purpose Flour<br />3 Tbsp Ginger, Grounded<br />1 Tbsp Cinnamon, Grounded<br />2 Tsp Allspice, Grounded<br />1 1/2 Tsp Clove, Grounded<br />1 1/2 Tsp Baking soda<br />1/4 Tsp Salt<br /><br />Wet Ingredients<br />113g or 1/4 lb 1/2 Cup Butter, Soften<br />6 Tbsp Sugar, Dark Brown<br />6 Tbsp Molasses, Regular<br />1 Egg Replacer<br /><ul><li>Preheat the oven to 350 F.</li><li>Sift the dried ingredients and the dried portion of the egg replacer into a bowl.</li><li>In a larger bowl cream together the butter and the sugar*. Add in the rest of the wet ingredients and combine well.</li><li>Then gradually add in the dried ingredients into the wet ingredients.<br /></li><ul><li>If you are making medium size <span style="FONT-WEIGHT: bold">gingerbread houses</span> (around 4x8), bake the cookies for 18 - 20 minutes. It's better to over bake them a bit rather then under bake them like you usually would since you need a sturdy base for the gingerbread house.<br /></li><li>If you are making small tiny cookies for decoration (around 1 1/2- 2 cm) like the one in the picture bake them no longer than 5 minutes.<br /></li><li>If you are making regular cookies bake them for 10-12 minutes or until the top is slightly brown.</li></ul></ul>*Cookie Tip : Never over beat the sugar and the butter because your cookies will raise to much in the oven and deflate, resulting in a thin oily cookie because of all the extra air that is trapped in the butter.<br /><br />Whole Wheat Cranberry Raisin Bread<br />The key to make great chewy artisan like bread is by creating a wet dough and letting time do all the work.<br /><br /><ul><ul><li><span style="FONT-WEIGHT: bold">Bread Tip #1:</span> To get a better tasting bread let the bread rise slowly for a long period of time. So if you plan on eating bread tomorrow, you should make the dough and let it rise overnight in the refrigerator but the longer the dough rises, the yeastier it will taste so reduce the yeast a bit.</li><li><span style="FONT-WEIGHT: bold">Bread Tip #2: </span>Normally flour requires a lot of water. They have bread dough with up to 75% hydration and some even higher which will result in a very sticky dough. IMPOSSIBLE TO WORK WITH, but this is where the next several tricks will come in handy!!</li><li><span style="FONT-WEIGHT: bold">Bread Tip #3:</span> If you are preparing a wet bread dough mix all the dry and wet ingredients together. Don't knead it cause you wont be able to anyways. Just let it sit for 45 minutes. (Longer if you want but reduce the yeast, same principle as Bread Tip #1). This method is called autolysis. This allows the flour to absorb all the water and it helps develop good fibers between the gluten and starch.<br /></li><li><span style="FONT-WEIGHT: bold">Bread Tip #4:</span> Since the wet bread dough is too sticky to knead, just use the stretch and fold method. No need for kneading. After the autolysis or if you are skipping that step, put a bit of flour on your work area, stretch out the dough into a huge rectangle. Just fold the right side towards the middle, the left side towards the middle, the bottom side towards the middle and the top towards the middle. It's kinda like folding a envelope. Turn it over so that the smooth sides face you and fold it two more times. Let your dough rest for another 45 minutes or until double and fold it once more and let it rest before shaping, go through it's final rise and baking it. </li><li><span style="FONT-WEIGHT: bold">Bread Tip #5:</span> Getting a hard crust by steaming the bread in addition to preheating the oven at the highest setting. You should steam the bread the first 5-10 minutes of baking since that is when the crust develops. To steam just preheat a metal pan in the rack below where you intend to bake the bread. When the oven finish preheating, put your bread in and pour a cup of water into the metal pan below the bread <span style="FONT-WEIGHT: bold">BUT</span> newer ovens can't handle steam so it might break. If you have a cruddy oven like mine, I don't think you would mind as much but do this at your own risk. You should lower the temperature of the oven after 5-10 minutes.<br /></li></ul></ul><span style="FONT-WEIGHT: bold">Sponge Starter</span><br />118g 6/7 Cup Bread Flour<br />118 mL 1/2 Cup Water, Warm<br />1/4 Tsp Active Dried Yeast<br /><br /><span style="FONT-WEIGHT: bold">Main Dough</span><br />53g 2/5 Cup Bread Flour<br />163g 1 1/4 Cup Whole Wheat Flour<br />180g 3/4 Cup Water<br />1 1/2 Tsp Sugar, Granulated<br />1/4 Tsp Salt<br />2 oz Cranberries, Dried<br />2 oz Raisins<br /><ul><li>The night before mix the yeast into the water until all the yeast dissolves.<br /></li><li>Then mix the water with the bread flour until everything is combined.<br /></li><li>Cover it with a damp cloth and let it rise for 24 hours. My house was 63F if it's warmer let it rise for a shorter period of time.<br /></li><li>When the 24 hours is up start by soaking the dried fruits in warm water.</li><li>Then combine the flours, sugar and salt in a bowl and mix in the water into the dried ingredients slowly. Mix with a plastic or wooden spoon.</li><li>After the main dough is combined mix the sponge starter into the main dough. Make sure everything is well incorporated.</li><li>Then drain and fold in the raisins and cranberries.</li><li>Let the dough sit for at least 45 minutes for autolysis.</li><li>Fold the dough like I have described in bread tip #4.<br /></li><li>Let it rest again for 45 minutes or until it doubles and passes the finger test.</li><li>Punch down, fold once more and shape into your loaf.</li><li>Preheat your oven to the highest setting.</li><li>After your shaped bread has rised for 45 or until it passes the finger test, put it into the oven and bake it for 8 minutes.<br /></li><li>Then lower it down to 350 F and bake it for another 45 minutes or until the toothpick slides into the deepest part of the bread easily and comes out clean.</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhsD8h_Re6CZ9nNOvW7g2NvwKxFknyrHYO6-ApgxHj4Zp76wdcURQ6FHBvWHMCfAcSTFYAoxgn6cZIArbTIp_GyIzKm-wIJn9gA29WlxttvJOTEdDyzgjjJC8UwOzcsNggGVNLOUwAsubP/s1600-h/wholewheatcranberryraisinbread.png"><img id="BLOGGER_PHOTO_ID_5149302751907028098" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhsD8h_Re6CZ9nNOvW7g2NvwKxFknyrHYO6-ApgxHj4Zp76wdcURQ6FHBvWHMCfAcSTFYAoxgn6cZIArbTIp_GyIzKm-wIJn9gA29WlxttvJOTEdDyzgjjJC8UwOzcsNggGVNLOUwAsubP/s320/wholewheatcranberryraisinbread.png" border="0" /></a>VeggieHeadhttp://www.blogger.com/profile/13933120818936755842noreply@blogger.com0tag:blogger.com,1999:blog-1413267945172040695.post-86234160220973559272007-11-11T15:03:00.000-05:002008-01-15T16:03:23.122-05:00Vegan Rugelach<span style="font-size:+0;">Wow I haven't updated in quite a long while. School was crazy! I'm so glad classes and finals are over. Now I can devote all my time into my hobbies. HOrray hoorah. It seems like there's never enough time for anything.<br /></span><span style="FONT-WEIGHT: bold; FONT-STYLE: italic"><br /><u>Mixed Fruit Rugelach</u><br /></span><span style="font-size:+0;">I used to work in a Jewish Bakery and I would snack on those all day. Too bad it's not vegan and that place closed down due unsatisfactory scoring in the health inspection. I would know hahaha, but thank goodness I left before that happened.<br /><br />Rugelach is a very popular Jewish cookie. They normally contain nuts or some kind of jam. The most popular rugelach that we had in the Jewish bakery were the chocolate and the cinnamon raisin. This is a really simple recipe. Nothing special. No crazy drizzle or excess amount of sugar especially for the holidays.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdShxjNcIFG54bz359bMC3p75K-7_HSHT3rMg4XB3M4V96tqiTfh4OY-6wtyb3Urljqo9gE_YQFUmOVvD6HVuDpE16WiWZaS1e6cWF8Zvvy3UUgodFg-FZkZkOGUkv-yBi5AxJwd3GiF1/s1600-h/mixedfruitrugelach.png"><img id="BLOGGER_PHOTO_ID_5146283948243688450" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdShxjNcIFG54bz359bMC3p75K-7_HSHT3rMg4XB3M4V96tqiTfh4OY-6wtyb3Urljqo9gE_YQFUmOVvD6HVuDpE16WiWZaS1e6cWF8Zvvy3UUgodFg-FZkZkOGUkv-yBi5AxJwd3GiF1/s320/mixedfruitrugelach.png" border="0" /></a><br /><span style="font-size:+0;"><br />Yields 24-32 Mini Rugelach/ 12-18 Large Rugelach (2129 cal Total)<br /><span style="FONT-WEIGHT: bold">Dough</span><br />1 Cup/ 120g All Purpose Flour<br />3 oz/ 85g Vegan Cream Cheese, Room Temperature<br />2 oz/57g Vegan Butter, Room Temperature<br />1/4 tsp Salt<br /><br /><span style="FONT-WEIGHT: bold">Filling</span><br />2 oz/ 57g Raisins<br />2 oz/ 57 g Dried Cranberries<br />2 oz/ 57 g </span><span style="font-size:+0;">Deglet Noor </span><span style="font-size:+0;">Pitted Dates, Chopped<br />1/3 Tsp Cinnamon, Grounded<br />3 Tbsp Soymilk, Warm (you can use any vegan milk)<br /><br /></span><ul><li>For the dough part, sift the flour and salt together.</li><li>Make a well in the middle of the flour mixture and cut in the cream cheese and butter.</li><li>Let the dough chill in the refrigerator for at least 2 hours.<br /></li><li>Meanwhile mix the cinnamon with the soymilk and soak the dried fruits in the soymilk mixture. You don't want the fruits to burn while they are baking.</li><li>After the chilling is finished.<br /></li><li>Preheat the oven to 350 F.<br /></li><li>Take the dough and roll it out to be a 8" x 16" rectangle. *<br /></li><li>Then spread the mixture evenly across the dough and tightly roll up the dough.</li><li>Wet a knife and cut the rolled up rope of dough to however big you want the rugelach to be. </li><li>If there is any leftover liquid from the filling, brush it ontop of the rugelach and bake it for 35-40 minutes or until the top turns into a light golden brown.<br /></li></ul>*If you want to make mini rugelach, you get less spirals in the cookies. Just divide the dough in half and roll each piece to a 4" x 16" rectangle.<br /><br /><span style="FONT-WEIGHT: bold; FONT-STYLE: italic"><u>Steamed Spring Roll</u></span><br />Normally the ones at YumCha is fried but it's healthier to steam but the taste is very different.<br />This recipe is very similar to the tofu skin wrap.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1YURhjOY6xaYSXkacCP0-4-XLULx8avH0h4VrsnYK-DvukA9Nm-krZL0Sk8v-Zi5u-ieuiw5gzjHisfdoiezx0pMWVNucnflVUZ05rJoQ15Fg-UgLJ6uRiUUyREQ7a_88gb9khacE2YEp/s1600-h/steamedspringroll.png"><img id="BLOGGER_PHOTO_ID_5146287873843797010" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1YURhjOY6xaYSXkacCP0-4-XLULx8avH0h4VrsnYK-DvukA9Nm-krZL0Sk8v-Zi5u-ieuiw5gzjHisfdoiezx0pMWVNucnflVUZ05rJoQ15Fg-UgLJ6uRiUUyREQ7a_88gb9khacE2YEp/s320/steamedspringroll.png" border="0" /></a><br />Yields 21 Spring rolls<br /><br />Water<br />21 Spring roll Wrapper<br />15 Dried Shiitaki mushroom<br />2 Bunch of Rice Vermecille Noodle<br />1 10 oz Baby Corn, Canned<br />1 10 oz Braised Bamboo Shoot, Sliced into Matchsticks<br />20g Woodear Fungus<br />Soy Sauce<br />Salt<br /><ul><li>Soak the shiitaki mushroom, rice vermecille noodles and woodear three separate bowls of warm water.<br /></li><li>Rinse the canned baby corn and bamboo shoot to get rid of the perservatives in the can.<br /></li><li>Slice the shiitaki mushroom into thin slices and cut the rice vermecille noodles into 2" and snip and hard spot in the woodear. Then roughly chop the woodear fungus.</li><li>Cut the baby corns into quarters.</li><li>In a saucepan cook the mushroom and woodear fungus until it's almost 3/4th done then add in the baby corn and bamboo shoot and cook it until they are warm.</li><li>Toss in the vermecille noodles and cook for about 2 more minutes. Then flavor with soy sauce and salt.<br /></li><li>* Soak a spring roll wrapper in warm water to soften it.<br /></li><li>Place the spring roll wrapper on a flat surface and place the filling horizontally in the middle towards the bottom of the wrapper.</li><li>Fold the left and right side of the wrapper towards the middle and then roll the wrapper tightly starting at the bottom where the filling is. </li><li>Repeat this process 20 more times, start the steps where the * asterisk is.</li><li>Place the spring rolls in to a steamer or a wok with some water and steam it for 15 minutes.<br /></li></ul><span style="FONT-WEIGHT: bold"><u>Soy Yogurt Cheese</u><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDS0xHfcY-hrqb5WxNCQ9ALXq8H4SjMEsyXzPqoSoQv64FrOYKqiF09dswcdSXQbHiVPwUiiTuv53cyQ6YleFp38OAiS1t3B7XjlUYFWHHHvr1kvCzXTt86DF_xYf2qaxSD3_xsmwEy1Lx/s1600-h/yogurtcheese.png"><img id="BLOGGER_PHOTO_ID_5146318535615323234" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDS0xHfcY-hrqb5WxNCQ9ALXq8H4SjMEsyXzPqoSoQv64FrOYKqiF09dswcdSXQbHiVPwUiiTuv53cyQ6YleFp38OAiS1t3B7XjlUYFWHHHvr1kvCzXTt86DF_xYf2qaxSD3_xsmwEy1Lx/s320/yogurtcheese.png" border="0" /></a><br />I personally think it taste better than sour cream and cream cheese. Just follow these few simple step to make your own yogurt cheese from regular soy yogurt. You can make your own soy yogurt by going <a href="http://vegematarian.blogspot.com/2007/07/homemade-soy-yogurt.html">here</a>. You can use this soy yogurt cheese for almost anything<br /><br />Yogurt<br />Colander<br />Cheesecloth or Coffee Filters.<br /><br /><ul><li>Line your colander with a cheesecloth or enough coffee filters to fit the whole colander. (Just wet the coffee filter to make it easier to handle.)</li><li>Pour the cheesecloth over the muslin and let it strain the refrigerator for at least 4 hours.</li></ul>*note: if you want a more tangy yogurt cheese do not use commercial soy yogurt, make your own. The longer you ferment the yogurt, the tangier and sourer the yogurt becomes.<br /><br /><span style="FONT-WEIGHT: bold; FONT-STYLE: italic"><u>Macau Almond Cookies</u><br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1aYGka7I_X26R534wkaaw8wnz9P2tCWCcug0MxrYs17n79q7dOegOE-iByyK-ttcypgDv_vmbLkwEGyHMw99U2A026M80ZRsjVU33AyIHSJleBPhdfAiaGxR6kOu6XBBNPzINgVIZqjkU/s1600-h/macaualmondcookies.png"><img id="BLOGGER_PHOTO_ID_5146317440398662706" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1aYGka7I_X26R534wkaaw8wnz9P2tCWCcug0MxrYs17n79q7dOegOE-iByyK-ttcypgDv_vmbLkwEGyHMw99U2A026M80ZRsjVU33AyIHSJleBPhdfAiaGxR6kOu6XBBNPzINgVIZqjkU/s320/macaualmondcookies.png" border="0" /></a>They are also known as Macau Almond cake. This brand makes their almond cookie mainly out of almond, oil and mung bean starch. This company is a well known bakery in Macau famous for their almond cookies. They are absolutely delicious. I have odd cravings to make southeast Asian food. Delicious. I love kueh!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrtrn36QZkAkYARz5or0uYeTyXXUO0ycpOTUSI4FKBQeSXHW1ADZS_qQYkNzHH6t95n_SSXRNdcy4ej0NgfcPKWdVUmC0JB9t0MZvp_hYncJzjjKiV1yoK5niwDpK1pPIUclq4jEJ5sF0H/s1600-h/macaualmondcookieing.png"><img id="BLOGGER_PHOTO_ID_5146318393881402450" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrtrn36QZkAkYARz5or0uYeTyXXUO0ycpOTUSI4FKBQeSXHW1ADZS_qQYkNzHH6t95n_SSXRNdcy4ej0NgfcPKWdVUmC0JB9t0MZvp_hYncJzjjKiV1yoK5niwDpK1pPIUclq4jEJ5sF0H/s320/macaualmondcookieing.png" border="0" /></a>VeggieHeadhttp://www.blogger.com/profile/13933120818936755842noreply@blogger.com4tag:blogger.com,1999:blog-1413267945172040695.post-62017026371139010852007-11-04T17:17:00.000-05:002007-11-04T20:01:53.222-05:00Thai food anyone?<span style="font-weight: bold; font-style: italic;">Curry Kabocha with Yu Choy and Tofu</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbXZeX8D9tibFWJEdFshmYA6Hzms0ks9FRUEjzorq3e-KqYPBwqdmCKMetynNUs2Sdo7NEs9kvJygQ-VmJCTxl3rIjTighwmKf9WcAYqyy9YLOlaLnPSEV97JNbXgPi_TJRgfLIxgQQjND/s1600-h/curriedtofuwithchoysumandkobacha.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbXZeX8D9tibFWJEdFshmYA6Hzms0ks9FRUEjzorq3e-KqYPBwqdmCKMetynNUs2Sdo7NEs9kvJygQ-VmJCTxl3rIjTighwmKf9WcAYqyy9YLOlaLnPSEV97JNbXgPi_TJRgfLIxgQQjND/s320/curriedtofuwithchoysumandkobacha.png" alt="" id="BLOGGER_PHOTO_ID_5129142519219155714" border="0" /></a><br /><br />It's a rip off of the <a href="http://www.epicurious.com/recipes/food/views/232265">Epicurious shrimp curry with yu choy and kabocha</a><br /><br />Instead of the shrimp I used some extra firm silken tofu.<br /><br />As for the fish paste, I used <a href="http://www.fatfreevegan.com/dressings/no-fish.shtml">FatFree Vegan's No Fish Fish Sauce</a>.<br /><br />Note: If you can't find kaffir leaves, even in the Asian market but you can use lime leaves, lemon leaves or 1 tablespoons for every 6 kaffir leaves.<br /><br />Normally you can find lemongrass in your local Asian market but you can use a substitute of 1 zest of a whole lemon is 2 stalk of lemongrass.<br /><br />I found the thai basil a bit overwhelming since Thai basil is very pungent in comparison to the regular basil you may find in the regular supermarket.<br /><br />The choy sum has so many names for the Cantonese, it's called yu choy, yow choy or flowering rape.<br /><br /><br /><span style="font-weight: bold;"><span style="font-style: italic;">Tofu Mushroom Side Dish<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHOsst5kRa8MAEtYlKhOM_N3Dm_QMbD9l1Jl9gtgffuj4Z_lAKI-Hyl7nPQnryeaDlUOja7dpUFwhyphenhyphenWndIz1Hvw7fBxHFruc_bRe7kQV0RrDeaqIeGVXB9eTx-kImax7-TA8zgp-R6lrds/s1600-h/tofumushroom.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHOsst5kRa8MAEtYlKhOM_N3Dm_QMbD9l1Jl9gtgffuj4Z_lAKI-Hyl7nPQnryeaDlUOja7dpUFwhyphenhyphenWndIz1Hvw7fBxHFruc_bRe7kQV0RrDeaqIeGVXB9eTx-kImax7-TA8zgp-R6lrds/s320/tofumushroom.png" alt="" id="BLOGGER_PHOTO_ID_5129151603074986770" border="0" /></a><br />Recipe<br /><br />1 Clove of Garlic, Minced<br />1/2 Yellow Onion, Chopped<br />8 oz Mushroom (Cremini or White)<br />6 oz Firm Silk Tofu, 1/2 Inch Cubed<br />1 Scallion, Finely Chopped<br />Oil<br /><ul><li>Heat the oil on medium-high heat and cook the garlic to release the aroma for about 10 seconds, make sure not to burn them.</li><li>Then add in the onions and cook it for a few minutes then add the mushrooms. Add enough salt to the vegetable to salt to your preference. This will allow the vegetable to release any water.<br /></li><li>When the onions are almost thoroughly cooked add the tofu and the scallions and cook it until the onions are soft and the mushrooms are cooked.</li></ul><span style="font-weight: bold; font-style: italic;">Chocolate Banana Muffin</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCiu2qjRC0x55awHVsDCdsXJAlAMGaa7b_aNz9queumy7E0U5-CAVCON9I1aKK83845pdSET_eVMzIUWtVKXTfnzIiUwqa2Dan1HFRufXhoonCl44kqTx6_G8L2ytOM2xitGg-a0OYps_l/s1600-h/chocolatebananamuffin.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCiu2qjRC0x55awHVsDCdsXJAlAMGaa7b_aNz9queumy7E0U5-CAVCON9I1aKK83845pdSET_eVMzIUWtVKXTfnzIiUwqa2Dan1HFRufXhoonCl44kqTx6_G8L2ytOM2xitGg-a0OYps_l/s320/chocolatebananamuffin.png" alt="" id="BLOGGER_PHOTO_ID_5129154609552093986" border="0" /></a><br />It's not very banana-y tasting so I dont know whether to post this recipe or not.VeggieHeadhttp://www.blogger.com/profile/13933120818936755842noreply@blogger.com0tag:blogger.com,1999:blog-1413267945172040695.post-67747739128683036242007-10-23T00:08:00.000-05:002007-10-28T01:13:46.952-05:00Midterm weekThe title describes all!! I had midterms last, this week and I believe the one after this... Great this shows how tentative I am in class. I don't even know when my midterms are. I've been so busy studying for calculus, I'm drained so I decided to treat myself by going to Six Flag for the fright fest. I'm not a picture person so there's no pictures. It wasn't what I had expected. I expected it to be more frightening but apparently not with all the rude people pushing and shoving.<br /><br />Anyways onward to the food. I helped my boyfriend bake some goodies for his mother's office since she was leaving that hell hole yay!!! We had to bake 80 of each item but we didn't have enough time to bake enough of the muffins. I wished I had more influence on what was being served. We made apple cranberry muffins (ovo-vegetarian), gingerbread cookies (ovo-vegetarian) and VWAV pumpkin oatmeal cookies (vegan). Awesome. Everyone loved the baked goods. The vegan cookies came in second though :[ They liked the muffins more...but at least it's not last!!<br /><br /><br /><span style="font-weight: bold; font-style: italic;"><u>This week's muffin, Persimmon Muffin!!</u></span><br />Tis is the season for persimmons!!! I love persimmons although they can cause severe heartburns if you just eat it out of the hand. They're amazingly delicious. Some how they remind me of pumpkins because they're so orange! *Note I tend not to use cups to measure ingredients as they can be quite inaccurate. I've just converted the weight to volume so please excuse all the odd measurement in volume.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwv8GhyT1tNFcsn7TXZrbvOzwyi2LRMAOhmtYzKt6J6ZQyy8D71iX5DWatEG0l4_LisSkp6fDavQUOlYVcDmtpnQf_mmn8fBLFAIZPq6Jid-AtDD91mWk7Bb0GusCUXSP5vb2nVgy77Z2_/s1600-h/persimmonmuffin.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwv8GhyT1tNFcsn7TXZrbvOzwyi2LRMAOhmtYzKt6J6ZQyy8D71iX5DWatEG0l4_LisSkp6fDavQUOlYVcDmtpnQf_mmn8fBLFAIZPq6Jid-AtDD91mWk7Bb0GusCUXSP5vb2nVgy77Z2_/s320/persimmonmuffin.png" alt="" id="BLOGGER_PHOTO_ID_5124398708074154850" border="0" /></a><br />Recipe Yields 6 Muffin // 165 Cal/Muffin<br /><br /><br />75g// 5/8 Cup All Purpose Flour<br />75g// 5/8 Cup Whole Wheat Flour<br />38g// 3 Tbsp Sugar, Granulated<br />12g// 1 Tbsp Dark Brown Sugar<br />1 1/2 Tsp Baking Powder<br />1/4 Tsp Cinnamon, Granulated<br />1/8 Tsp Allspice, Granulated<br />1/8 Tsp Nutmeg, Granulated<br />1/8 Tsp Salt<br /><br />115g// About 1 Medium Persimmon, Pureed<br />12g// 1 Tbsp Maple Syrup<br />1/2 Cup Soy Milk<br />1 Tsp Vanilla<br /><br /><span style="font-weight: bold; font-style: italic;"><u>Kabocha Pie (Japanese Pumpkin Pie)</u></span><br />Tis is autumn!! The leaves are falling, the winds are strong, it's almost Halloween, Thanksgiving will soon follow. It's a great time for eating pumpkin pies and sweet potato pies! Normally people associate autumn with pumpkin pie and sweet potato pie but there aren't many pumpkins readily available here but there are many kabocha. Kabocha is also known as Japanese pumpkin. The taste a bit like pumpkin and a bit like sweet potato. Even better! Killing two birds with one stone. Of course I wouldn't do that I can't even kill one bird with a stone. Poor birdie. Kabocha is a popular ingredient in Asian cooking and it's avaible all year round in the Asian markets. I've seen them in both the Korean markets and the Chinese market. In the Chinese market these kabocha are actually called pumpkin in Chinese. Hey why not make so "pumpkin pie"?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDoSaYAniVHiGvm0lMbtXbcY4c-t8ZaaGsDiDqp85MW4asvp9p5pRZpvswSJHRtw7Jxhvc7vF1qdY3jXYWa-jCb48FPCKnBNVVbRLvn0ffLpbkq0QE6f4pwDfl1UHXsj13dKfy1bjd1cyH/s1600-h/kabochapie1.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDoSaYAniVHiGvm0lMbtXbcY4c-t8ZaaGsDiDqp85MW4asvp9p5pRZpvswSJHRtw7Jxhvc7vF1qdY3jXYWa-jCb48FPCKnBNVVbRLvn0ffLpbkq0QE6f4pwDfl1UHXsj13dKfy1bjd1cyH/s320/kabochapie1.png" alt="" id="BLOGGER_PHOTO_ID_5126260051931786626" border="0" /></a><br />Recipe Yield 1 7" pie, 8 slices// 140.25 Cal/Slice<br /><br /><span style="font-weight: bold;">Crust</span><br />62g// 4 2x2 Graham Crackers, Crumbled<br />60g// 1/2 Cup All Purpose Flour<br />24g// 2 Tbsp Soy Butter, Room Temp.<br />3 Tbsp Soy Milk<br />1/3 Tsp Cinnamon, Granulated<br /><br /><span style="font-weight: bold;">Filling</span><br />265g// Kabocha, puree<br />6 oz// 170g Silken Tofu, Firm (I used Mori-nu)<br />50g // 1/4 Cup Sugar, Granulated (You can use more, my kabocha was very sweet)<br />1 Tsp Vanilla Extract<br />1/2 Tsp Cinnamon<br />1/4 Tsp Nutmeg<br /><br /><ul><li>Preheat the oven to 350F.<br /></li><li>Crumble the graham crackers and combine it together with the all purpose flour.</li><li>Cut in the soy butter into the flour mixture.</li><li>Make a well in the middle and add the soy milk and knead the dough.</li><li>Wrap the dough in plastic wrap and refrigerated it for about 20 minutes.</li><li>Take out the dough and flour the rolling pin and your surface.</li><li>Roll out the dough to be around 3/4 cm thick and cover your 7" pie pan.<br /></li><li>Poke many holes with the fork and back it in the oven for 15 minutes.</li><li>Take it out and let it cool while you make the filling.</li></ul><ul><li>Peel and dice the kabocha. (Make sure you measure the kabocha with out the skin and seeds.)</li><li>Dice the kabocha to 1.5" cubes and steam it in a steamer for 15-20 minutes or until tender.</li><li>Puree the squash in the food processor until there are no more lumps.<br /></li><li>Put the kabocha into a large bowl and puree the tofu in the food processor. (Since we're using firm tofu, make sure there are no lumps! You don't want lumpy pie!)</li><li>Add the kabocha sugar, vanilla, cinnamon and nutmeg into the tofu mixture and puree it until all the ingredients are combined. </li><li>Pour the filling into the crust and bake it for 20 minutes. If you bake too long, it will crack!</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAIR_6cfGjIizv_ftW-Gt3Y2EXHhECtkVZ0W1kJRREo4BIeU2bgXdjI-Fb59TQY27s6Be_40cGMDcIZzByNa8ZoTMc7v35ghaFmM_qw2TMfUdAZncJv8YX6TAhQzNB6HbD2RFyR7c_7to0/s1600-h/kabochapie.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAIR_6cfGjIizv_ftW-Gt3Y2EXHhECtkVZ0W1kJRREo4BIeU2bgXdjI-Fb59TQY27s6Be_40cGMDcIZzByNa8ZoTMc7v35ghaFmM_qw2TMfUdAZncJv8YX6TAhQzNB6HbD2RFyR7c_7to0/s320/kabochapie.png" alt="" id="BLOGGER_PHOTO_ID_5126259811413618034" border="0" /></a><br /><span style="font-weight: bold; font-style: italic;"><u>Cinnamon Raisin Coconut Rice Pudding</u><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuoFU3i_3Me1IrQ_udvGM6Uv-jyHTzNlX5-XFRbzkHu4aYDNNmq4a8t8d02GhyHnlNWxf4Fi5wCZbm-UKzZk1N614bCi8fabEwWHyBtUfEqlT4OTiIAL3pBCZ4nqKbqBaEAjFVqzrCHp6D/s1600-h/cinnamoncoconutraisinricepuddingtake1.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuoFU3i_3Me1IrQ_udvGM6Uv-jyHTzNlX5-XFRbzkHu4aYDNNmq4a8t8d02GhyHnlNWxf4Fi5wCZbm-UKzZk1N614bCi8fabEwWHyBtUfEqlT4OTiIAL3pBCZ4nqKbqBaEAjFVqzrCHp6D/s320/cinnamoncoconutraisinricepuddingtake1.png" alt="" id="BLOGGER_PHOTO_ID_5126257921628007746" border="0" /></a><br />Rice pudding hmm....The coconut taste is very subtitle but with the addition of shredded coconuts, it goes quite far. Actually I've made it twice, once in my b/f house and once at home. The one that my b/f and I made was from a recipe in <a href="http://vegweb.com/index.php?topic=6287.0">vegweb</a>. It didnt turn out the way we wanted to so I've made it again.<br /><br />Recipe Yields 4-6 Serving// 533-355 Cal/Serving<br /><br />1 13.5 Fl Oz// 2 Cup Canned Coconut Milk<br />1 1/2 Cup Soy Milk (I used plain, sugarless)<br />185g// 1 Cup Jasmin Rice<br />150g// 3/4 Cup Sugar, Granulated<br />40g// 1/4 Cup Raisins<br />1 Tsp Vanilla<br />1 Tsp Cinnamon, Granulated<br />2 Tbsp Agave Nectar (Optional)<br />23 g// 1/4 Cup Shredded Coconut (Optional)<br /><br /><ul><li>Boil the coconut milk and soy milk together in a saucepan or pot while you wash and rinse your rice. (It helps a lot if your saucepan or pot are nonstick because the rice will stick!)<br /></li><li>When the milk mixture is just boiling, pour in the sugar and let the sugar melt in the milk. (If you are happening to use sweetened soy milk, reduce the amount of sugar.)</li><li>Pour in the the rice and let it boil with a lid overing the saucepan or pot on a medium to low heat.<br /></li><li>While you are waiting for the rice to cook, soak the raisins in half a cup of warm water. If you don't soak the raisins they will absorb the moister in your rice pudding, making your pudding dry.</li><li>When the rice is starting to cook and has already absorbed about half of the milk, lower the heat to low and let it simmer slowly with the lid on so the steam can softens the rice. If you don't use a lid, the moister will evaporate out of the saucepan or pot. It's essential that you lower the heat or else the rice will burn! No shortcuts!! It may take up to 20 minutes to 30 minutes of simmering and steaming depending on the size of the saucepan or pot.<br /></li><li>Stir the rice every few minutes to prevent burning or sticking to the saucepan or pot. If it does stick quickly scrap off any rice that is sticking to the saucepan or pot to prevent burning.<br /></li><li>When the rice is mushy and reaches your desire consistency, fold in the raisins, vanilla extract, cinnamon, shredded coconuts and agave sugar (if you are using those).<br /></li><li>Let the rice pudding simmer and steam for five more minutes. If your rice pudding happens to be drier due to moisture lost, add in some more soy milk.</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0BhdQBZyJfnzDvIA2hxYsr51Hn95-_yLqPrlaq3zSSx7Braf0HzYfB4-OhyphenhyphenzHYk54qJhos1v-qUC-ZQf7MgDuwQQPw-q8iG67kShgTYT-R_KVi5cx-ADiQHFIRaexXmhi_lxDBbwhkHxD/s1600-h/cinnamoncoconutraisinricepudding.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0BhdQBZyJfnzDvIA2hxYsr51Hn95-_yLqPrlaq3zSSx7Braf0HzYfB4-OhyphenhyphenzHYk54qJhos1v-qUC-ZQf7MgDuwQQPw-q8iG67kShgTYT-R_KVi5cx-ADiQHFIRaexXmhi_lxDBbwhkHxD/s320/cinnamoncoconutraisinricepudding.png" alt="" id="BLOGGER_PHOTO_ID_5126259356147084626" border="0" /></a><br /><span style="font-weight: bold; font-style: italic;">Fatfree Carrot Muffin</span><br />Delicious muffin. My b/f and I got this recipe from <a href="http://blog.fatfreevegan.com/2007/03/carrot-spice-muffins.html">fatfree vegan</a> but we made our own streusel. which was not exactly fat free.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiycIMKzAwhOTcQbsYK05feosDfYF1b_0pDTizYvwwHQYz3t944CrykKRnbO9Luf9iNCTq4r0fa3RaaqZRwBXB9PGomAq1dCgLMKL4BOCNSsUYt2NNH_lPMZN9dW3oGbA_QAL3hIAD7u2AA/s1600-h/fatfreecarrotspicemuffin.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiycIMKzAwhOTcQbsYK05feosDfYF1b_0pDTizYvwwHQYz3t944CrykKRnbO9Luf9iNCTq4r0fa3RaaqZRwBXB9PGomAq1dCgLMKL4BOCNSsUYt2NNH_lPMZN9dW3oGbA_QAL3hIAD7u2AA/s320/fatfreecarrotspicemuffin.png" alt="" id="BLOGGER_PHOTO_ID_5126259575190416738" border="0" /></a><br /><br /><span style="font-weight: bold;">Streusel Topping<br /><br /></span><span>Recipe Yields enough for about 16 Cupcakes// 349 Cal total<br /><br /></span>36g// 3 Tbsp Sugar, Granulated<br />24g// 2 Tbsp Sugar, Dark Brown<br />1 Tbsp Applesauce, Sweetened<br />1 Tbsp Soy Butter<br />1 Tsp Cinnamon. Granulated<br />1/2 Tsp Ginger, Granulated<br />1/4 Tsp Clove, Granulated<br /><br /><ul><li>Combine the sugars and spices.<br /></li><li>Cut the applesauce and soy butter into the dry ingredients.<br /></li><li>Combine until they are the consistency of breadcrumb</li><li>Sprinkle them onto the muffin batter after you scooped the batter into the muffin pan.<br /></li></ul>VeggieHeadhttp://www.blogger.com/profile/13933120818936755842noreply@blogger.com0tag:blogger.com,1999:blog-1413267945172040695.post-30934608001968373252007-10-07T23:24:00.000-05:002007-10-08T01:11:30.274-05:00Tofu Pie!!Yearly check up at the doctors. I got a call back from my doctor because there was something wrong with my check up. I had a low count of white blood cell uh oh...don't know why though. I haven't gotten sick in a long time so I didn't really use any wbc... I dont know. I also have a high level of URIC ACID. All vegans and vegetarians should be concerned because high level of uric acid is caused by beans, pea, wine, beer and nutritional yeast! If you're a vegetarian/vegan and a lover of alcohol, it's a double whammy. High level of uric acid causes gout which is also known as metabolic arthritis. Here's a little more info about uric acid. Uric acid is the product of the purine when it's broken down by your body. Some <a href="http://www.holisticonline.com/Remedies/Arthritis/arth_gout_herbs.htm">holistic</a> ways of reducing uric acid are eating 1/2 lb of cherries per day, drinking celery tea, eating bilberries, eating hawthorns, drinking juniper berry tea and much much more. Ah this is terrible...<br /><br />Lots of cooking but not a lot of recording. I find that cooking is something that is hard to measure...People have different taste. Some people love to eat salty things, some people like blander things. Some people like spicy, some people can't stand spicy. I think I'm going to focus mainly on dessert and baked goods since I love baking. Whoopdeedoo. <br /><br />Despite the fact that I should be reducing my intake of beans, I made CHOCOLATE TOFU PIE "<a href="http://theppk.com/recipes/dbrecipes/index.php?RecipeID=223">magic pie</a>". Love it so much. My b/f went ballistic. No picture since my mom borrowed my camera. Tofu is the shit!!. Also made raspberry chocolate pie. Hm.. hm.. good.<br /><br /><span style="font-weight: bold; font-style: italic;">Chocolate Raspberry tofu pie</span><br /><br />Not much modification. Just the addition of some raspberries.<br /><br />Recipe 8" pie Serves 8/ 347Cal /Slice<br /><br />Crust<br />8 large/128g Graham Cracker, Crumbled<br />4 Tbsp Applesauce, Sweetened<br />1/2 Tsp Cinnamon, Grounded<br />1/4 Cup/50g Sugar, Granulated<br />or<br />You can use a prepared graham cracker shell.<br /><br />Filling<br />16 oz/454g Silk Tofu (I used soft)<br />12 oz/340g Chocolate Chip, Vegan<br />7.35 oz/208 g Frozen Raspberries, Unsweetened<br />plus<br />2.5 oz/71g Frozen Raspberries, Unsweetened<br /><br /><ul><li>Start preparing the chocolate by heating up the chocolate chips in a double boiler.<br /></li><li>Preheat the oven to 350F.</li><li>Combine the graham cracker crumb with the cinnamon powder and sugar. Then mix in the apple sauce until it reaches a consistency of brown sugar.</li><li>Bake it for 10 minute.</li><li>While the crust is baking, place the tofu in a blender and start blending. The chocolate chip should be melted by now so add the melted chocolate while the blender is on.<br /></li><li>Add in the 7.35 oz/208g of Frozen Raspberries into the blender while it's on.</li><li>Shut the blender off. Try and chop the remaining 2.5 oz/71g of frozen raspberries into halves or quarters and stir it into the blended mixture.<br /></li><li>Pour it into the graham cracker crust and let it sit in your refrigerator.</li></ul>*Note: This is softer than the original "magic pie" due to the addition of raspberries. The brown color of the pie is much lighter too.VeggieHeadhttp://www.blogger.com/profile/13933120818936755842noreply@blogger.com1tag:blogger.com,1999:blog-1413267945172040695.post-67311976506045977592007-09-29T22:00:00.000-05:002007-09-29T23:10:24.541-05:00Autumn = Apples<span style="font-weight: bold; font-style: italic;"><u>Autumn is Here</u><br /></span><span style="font-style: italic;"></span><br />Don't you just love autumn? My family and I went to the Masker Orchard in Warwick, New York for a jolly family apple picking trip. We picked around 45 apples but the variety was not great since there were only a few variety of apples ripe at that moment. We only have a few left. We love our apples. Yes we do.<br /><br /><span style="font-weight: bold;"><u>Apple Tartlet</u><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCF6qp00X_WPdm-w-K9JmVfakuA89_WMkuNLY2JKbj_fGOq4HNGs0Qxz07l4g0kt68qtp2L-WVtcLj662i2w9yK6vjLkQ2zQkKPW_ickjqtpoYumeZAO4fawvQxD8dp1IiiTrsjakTb2Ow/s1600-h/appletartlets.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCF6qp00X_WPdm-w-K9JmVfakuA89_WMkuNLY2JKbj_fGOq4HNGs0Qxz07l4g0kt68qtp2L-WVtcLj662i2w9yK6vjLkQ2zQkKPW_ickjqtpoYumeZAO4fawvQxD8dp1IiiTrsjakTb2Ow/s320/appletartlets.png" alt="" id="BLOGGER_PHOTO_ID_5115833463581564082" border="0" /></a><br />Recipe Yields 6 Tarlets 112 Cal/ Tarlet<br /><br />3 1/2 Tbsp / 49g Vegan Butter, Room Temperature<br />48 Sheets/26 g Phyllo Dough (Each sheet around 4.5"x 2.5')<br />1 Large/ 268 g Golden Delicious Apple, Finely Diced<br />1/2 Cup Sugar<br />1/4 Tsp Cinnamon<br />1/4 Tsp Vanilla<br />1/8 Tsp Nutmeg<br />1/8 Tsp salt<br /><ul><li>Grease a muffin pan.<br /></li><li>Peel and dice your apples and put it into a sauce pan with the salt and a tablespoon of butter.<br /></li><li>Heat up the apples on med-high heat and wait until the apples starts to let out it's juices.</li><li>Pour the sugar and lower the heat. Let the apples simmer and continue stirring the apples until the syrup reduce into a thick syrup similar to the consistency of rice syrup.</li><li>Add in the vanilla, cinnamon and nutmeg and stir until it is combined.<br /></li><li>Then set the apples aside while you prepare the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">phyllo</span> dough crust.<br /></li><li>Preheat the oven to 350 F and Lay the first sheet down and generously spread some butter on the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">phyllo</span> dough, lay another <span class="blsp-spelling-error" id="SPELLING_ERROR_4">phyllo</span> sheet and spread the butter on it again. You should do this four more times, resulting in 6 layers of <span class="blsp-spelling-error" id="SPELLING_ERROR_5">phyllo</span> dough.<br /></li><li>Gently stuff the sheet into the muffin pan and dollop 1/6<span class="blsp-spelling-error" id="SPELLING_ERROR_6">th</span> of the apple filling into the <span class="blsp-spelling-error" id="SPELLING_ERROR_7">phyllo</span> shell.</li><li>Do this 5 more times resulting 6 apple <span class="blsp-spelling-error" id="SPELLING_ERROR_8">tartlets</span>.</li><li>Bake in the oven for 30 minutes.</li></ul><br /><br /><u style="font-weight: bold; font-style: italic;">Another day in Manhattan</u><span style="font-weight: bold; font-style: italic;"> </span><br /><br />Sorry I <span class="blsp-spelling-error" id="SPELLING_ERROR_10">didnt</span> bring my camera but damn!! I love Union Square. I went with my boyfriend and we went to the green market and bought a lot of those decorative <span class="blsp-spelling-error" id="SPELLING_ERROR_11">guords</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_12">indian</span> corn. There was also a street fair with many various booths. There was a couple who had a booth selling vegan soap. Awesome! The only non vegan soap they had was the Honey Oatmeal. The couple was very nice and offered some nice tips and free samples. They also have a website so maybe you can check it out. They're booth is called the <a href="http://copasoaps.com/"><span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_13">Copasoaps</span></span></a>. They're from <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Phila</span>, Pennsylvania but they sell their soaps in the street fairs on N.Y. They have the locations, time and date on the website.<br /><br />My boyfriend and I also went to <a href="http://www.zenpalate.com/">Zen Palate</a>. They serve mostly vegan Asian food. They do specify whether the food contain milk derived ingredients, eggs, or dairy. Although it's a bit small, I loved the atmosphere. Their dishes are also huge so we ended up sharing our food and getting some appetizer. I didn't fully enjoy my stay there because of the other customers. There were several groups of customers who went into the restaurant not knowing that it was a veggie restaurant. When they took a look at the menu, they got up and left. What bunch of pricks. Screw them.<br /><br />Thank goodness we went to some place sweet to calm my nerves. We went to <span style="font-weight: bold;">Whole Earth Bakery and Kitchen</span>. FUck Yah. <span style="font-weight: bold;">COMPLETELY VEGAN</span>. I think <span style="font-weight: bold;">Babycakes</span> is overrated. Pretty website and what not. After reading an article online about Whole Earth Bakery and Kitchen, I found out that they went through a lot since early this year, they were suppose to be scheduled to closed down due to their landlord but with support from the lovely customers of the bakery, a rally was held to keep the bakery open. Hell yah! They're still open. We got a pumpkin pie. Great treat for the fall. It tasted great! The bakery does not look the best nor was it big, it fucking rocks.<br /><br /><span style="font-weight: bold; font-style: italic;"><br /></span>VeggieHeadhttp://www.blogger.com/profile/13933120818936755842noreply@blogger.com1tag:blogger.com,1999:blog-1413267945172040695.post-46570871830763161172007-09-19T21:54:00.000-05:002007-09-19T22:45:12.759-05:00Homemade Vegan CandleNo update in over a week because I'm too caught up with school and work. I haven't had the time to truely make anything worthy but I did modified the banana kiwi muffin.<br /><br /><span style="font-weight: bold; font-style: italic;">Updated Banana Kiwi Muffin<br /><br /></span>I think the last Banana Kiwi Muffin didn't taste so good. Yet and I still posted it. Shouldn't do that...<br /><br />Recipe Yields 8 Loaves<br /><br />1 1/2 /180g Cup All Purpose Flour<br />1 /120g Cup Whole Wheat Flour<br />1 /200g Cup Sugar, Granulated<br />2/3 Tsp Baking Soda<br />3/4 Tsp Baking Powder<br />1/2 Tsp Salt<br /><br />1 Medium/128g Banana<br />1 Small/95g Kiwi<br />4 /56g Tbsp Vegan Butter, Room Temp.<br />2 Rice Eggs or Ener-G<br />1/4 Cup /59 mL Soy Milk<br />1/2 Tsp Vanilla Extract<br />1/4 Tsp Banana Essence<br />1/4 Apple Cider Vinegar<span style="font-weight: bold; font-style: italic;"><br /></span><br /><ul><li>In a large bowl sift together the all purpose flour, whole wheat flour, sugar, baking soda, baking powder and salt</li><li>Preheat the oven to 350 F and grease the loaf pan.<br /></li><li>Puree the banana and kiwi together in the food processor.</li><li>Cream together the vegan butter and vegan egg. (If you are using flax or rice egg please let it cool to room temperature before you cream together with the butter or else the butter will melt.)</li><li>Combine the fruit puree into the liquid mixture.</li><li>Add in the soy milk, apple cider vinegar, vanilla extract and banana essence.<br /></li><li>Pour the liquid mixture into the flour mixture and combine until the two mixture are all mixed but do not over mix.<br /></li><li>Pour the batter into the loaf pan and bake it for 35 minutes or until the toothpick comes out clean.</li></ul><span style="font-weight: bold; font-style: italic;">Vegan Candles</span><br /><br />For all those arts and craft people who enjoy making your own candles, there is a great site that provides vegan candle equipments. Hooray hoorah! They have very reasonable prices and a wide variety of candle base and scents. They're called <a href="http://www.greatcandle.com/">Southern Scentsation</a>. I emailed them to inquire about their product information. I didnt ask about their soap base nor do I think they are vegan.<br /><br />This is the email between Beth and me.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtu225i7NBaKvq2J0RkLd6jGKGBN3gKSaZ5p8lqtvMXvyIb5F5LAAno7yatsGL50IUpQaO9tPDwr9MeOLjMUI2lc093zX3oS6UIdLaD5t5bW7ObSQ7jmYcCvb897dECv14FpLD91r27pEN/s1600-h/vegancandle.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtu225i7NBaKvq2J0RkLd6jGKGBN3gKSaZ5p8lqtvMXvyIb5F5LAAno7yatsGL50IUpQaO9tPDwr9MeOLjMUI2lc093zX3oS6UIdLaD5t5bW7ObSQ7jmYcCvb897dECv14FpLD91r27pEN/s320/vegancandle.png" alt="" id="BLOGGER_PHOTO_ID_5112116741563714306" border="0" /></a><br /><br /><span style="font-weight: bold; font-style: italic;"></span>VeggieHeadhttp://www.blogger.com/profile/13933120818936755842noreply@blogger.com0tag:blogger.com,1999:blog-1413267945172040695.post-91308994571319221262007-09-09T22:43:00.000-05:002008-01-15T16:03:59.570-05:00CookiesSo damn tired. My b/f, friend and I went bike riding for more than 4 hours along bike trails. Holy Fudge!! My bum hurts like a bitch. We went down hill on a rocky, dirt rode. I hit a tree at full speed and I went flying across the path. Awesome...bruised my pelvic bone when I hit the metal rod on the bike that is between the legs. I need to go out more hahahh fudging loser :3 Anyways enough ranting.<br /><span style="FONT-WEIGHT: bold; FONT-STYLE: italic"><u><br />Berry Stoned Pome Smoothie</u><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfh5RSlSXRtbGDH9B4DtfaBptmAiAqwrUsdFMB0ndVPqI2uSOCIdB-0EhlJOSpmSpTTAzjtXABL_gFeAdCBMkqcMZiNEusnI-Ae4NndsE3xpkC9bUqQtb8Mxfs2X4VVKwxPbc05RjuZd7v/s1600-h/berrystonedpomesmoothie.png"><img id="BLOGGER_PHOTO_ID_5108416572214620290" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfh5RSlSXRtbGDH9B4DtfaBptmAiAqwrUsdFMB0ndVPqI2uSOCIdB-0EhlJOSpmSpTTAzjtXABL_gFeAdCBMkqcMZiNEusnI-Ae4NndsE3xpkC9bUqQtb8Mxfs2X4VVKwxPbc05RjuZd7v/s320/berrystonedpomesmoothie.png" border="0" /></a>Laced it with calcium powder and protein powder in attempt to get all the needed nutrients. It does taste more like a power shake since it's does have a slight powdery gritty texture from the soy protein. You can do without it but hey you're not getting that calcium and protein even though it's not as much as a glass of soy milk. It has more protein than a regular soy milk smoothie.<br /><br />Recipe Yields 3 cups/ 144 Cal, 11.7% Dv Calcium, 6g og Protein<br />1 Med-Large/195g Apple<br />1/138g Nectarine, White<br />1 Cup/250g Raspberries, Unsweetened Frozen<br />1 Tbsp Agave Nectar<br />2 Tbsp Soy Powder (Now Brand)<br />1/2 Tsp Calcium Powder (Now Brand)<br />1 cup/237 mL Soy milk, plain<br /><ul><li>Pit and chop the apple and nectarine into 1/2 inch cubes.<br /></li><li>Throw in the raspberries, apples and nectarine into the blender (hence the name of the smoothie).</li><li>Top it off with the soy powder, calcium powder and agave nectar.</li><li>Pour in the soy milk and blend!<br /></li></ul>It's really sweet from the apple yum!<br /><br /><span style="FONT-WEIGHT: bold; FONT-STYLE: italic"><u>Graham Cracker Raisin Cookies!!</u></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZCpBIF4rvLs7hlkttgzTHR4lbYXBlQ5Z6GHIF2Teq4tsf7Q4nLJ8ejqEXgsjoMD0KAKCdK6eWNSIkRBML0nEqTHlrnv2yGVaOXUd9neuVMOJhq-X-u5haVA2SDvxY1L986I5FoJkE9E5U/s1600-h/grahamcrackerraisincookiedough.png"><img id="BLOGGER_PHOTO_ID_5108416666703900818" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZCpBIF4rvLs7hlkttgzTHR4lbYXBlQ5Z6GHIF2Teq4tsf7Q4nLJ8ejqEXgsjoMD0KAKCdK6eWNSIkRBML0nEqTHlrnv2yGVaOXUd9neuVMOJhq-X-u5haVA2SDvxY1L986I5FoJkE9E5U/s320/grahamcrackerraisincookiedough.png" border="0" /></a>Whoopdie doo! Need to get rid of my graham cracker. Use vegan graham cracker so watch out for em honey!! I need to perfect this cookie. My mom thinks it's sweet but I think it's fine. I think it's a bit too soft and chewy but my mom thinks it's nice soft and chewy. Hard to please so eh...<br /><br />Recipe Yields 18 Cookies<br />1/2 Cup of Sugar<br />1/4 Cup Soy Butter<br />1 Egg Substitute (I used the <a href="http://vegematarian.blogspot.com/2007/08/homemade-rice-milk.html">rice egg</a>)<br />1/3 Vanilla<br />1/4 Tsp Cinnamon, Grounded<br />8 Large/125g Graham Crackers<br />1 Tbsp Baking Powder<br />Pinch of Baking Soda<br />1/4 Tsp Salt<br /><ul><li>Place the crackers into the food processor and process it until the crackers become powdered graham crackers. (Not crumb, POWDER!!)</li><li>Cream together the sugar and the butter in a large bowl until the mixture is all nice and creamy.</li><li>Cream the egg substitute into the creamed sugar mixture until everything is combined. (If you are using flax egg or the rice egg, let it cool down first or it will melt your creamed butter mixture)</li><li>Put in the vanilla extract the grounded cinnamon and cream it all together.</li><li>Preheat the oven to 350 F.<br /></li><li>Sift the graham cracker powder, baking powder baking soda and salt into the creamed mixture.<br /></li><li>Mix the dough together until everything is combined.<br /></li><li>Form into 18 balls of dough and bake it on the cookie sheets for 12 minutes @350 F.<br /></li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvrVeHs1P_xcRg6z9zTQtR9o0IYZEWIl0zm0nf126dZuWKpidhNriKHKo0b8wGq29e5lxG2ft1dF1PE8lWQz0nfl75a62DbwRhDsisJEFrub9TTZ2QL6SJvHoOcs4W06NzLf3qQM692KI2/s1600-h/grahamcrackerraisincookies.png"><img id="BLOGGER_PHOTO_ID_5108416859977429170" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvrVeHs1P_xcRg6z9zTQtR9o0IYZEWIl0zm0nf126dZuWKpidhNriKHKo0b8wGq29e5lxG2ft1dF1PE8lWQz0nfl75a62DbwRhDsisJEFrub9TTZ2QL6SJvHoOcs4W06NzLf3qQM692KI2/s320/grahamcrackerraisincookies.png" border="0" /></a><br /><span style="FONT-WEIGHT: bold; FONT-STYLE: italic"><u>Italy Grape</u></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3VbpXkzuwdns0RjCP1KXiqFFF3zSubMwEdYMABtP8gUt5RDgVgK1BPN_4D5woIxsPg_njFyaQ_6dYUC5MiSpy3TR-iKDCSSb0v-f8pAD9PffI5mIJxxRMIDPDl3ajC3LkmZ_0ZHYOOc9P/s1600-h/italygrapes.png"><img id="BLOGGER_PHOTO_ID_5108416744013312162" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3VbpXkzuwdns0RjCP1KXiqFFF3zSubMwEdYMABtP8gUt5RDgVgK1BPN_4D5woIxsPg_njFyaQ_6dYUC5MiSpy3TR-iKDCSSb0v-f8pAD9PffI5mIJxxRMIDPDl3ajC3LkmZ_0ZHYOOc9P/s320/italygrapes.png" border="0" /></a><br />Can someone please tell me what exactly are they? They were labeled Italy Grapes but I googled it and there were just listing of wine grapes. The chinese name for it is also Italy Grapes so I don't know. They are about 3/4 inches in diameter. The skin is also quite thick and the flesh is a bit tart but also has a hint of grape/plum flavor. I don't know please do inform me of this odd fruit.<br /><span style="FONT-WEIGHT: bold; FONT-STYLE: italic"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1MHYHeFum7ggOFxYcxzO87CvMSntXnOmBYd-iApFm5unTV4fCMoyOQ5FaBeyxQf6dkoKbPaO-zYgyhsHAvhDcnBcZiTuMhAIWZGdAazVBH3co5myCUFJJJAg7NZ9qug8arrjZJl1vAj3N/s1600-h/insideoftheitalygrape+copy.png"><img id="BLOGGER_PHOTO_ID_5108426218711167170" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1MHYHeFum7ggOFxYcxzO87CvMSntXnOmBYd-iApFm5unTV4fCMoyOQ5FaBeyxQf6dkoKbPaO-zYgyhsHAvhDcnBcZiTuMhAIWZGdAazVBH3co5myCUFJJJAg7NZ9qug8arrjZJl1vAj3N/s320/insideoftheitalygrape+copy.png" border="0" /></a><br /><span style="FONT-WEIGHT: bold; FONT-STYLE: italic"><u>Tempeh mixed Veggie Sandwich</u><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5wLcjwpX-Tl87ZyWcGpWw6KcLogCqQKmVG1XdAZpwP0HJU-tpOa0KJNz8DeS3U4wKpXSbRB3VNn0Lq8CX-Q9bStlH-SeXZDGcwCj4tBF4NlJ0wPeuovW5SWN9ABkst2DXRVbU3fPi7Dib/s1600-h/tempehmixeveggiesandwich.png"><img id="BLOGGER_PHOTO_ID_5108416482020307058" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5wLcjwpX-Tl87ZyWcGpWw6KcLogCqQKmVG1XdAZpwP0HJU-tpOa0KJNz8DeS3U4wKpXSbRB3VNn0Lq8CX-Q9bStlH-SeXZDGcwCj4tBF4NlJ0wPeuovW5SWN9ABkst2DXRVbU3fPi7Dib/s320/tempehmixeveggiesandwich.png" border="0" /></a><br />Mixed veggies...You can tell me about it. Yes that is bokchoy. I dont even know what kind of sandwich it is hahah. Fried tempeh with soy sauce, Bokchoy, pan fried tomato with sweet relish and dijon mustard on pumpernickel. Que? Asian stuff with some non Asian stuff hahah yay!! It tasted pretty good though. Muahahah oddballVeggieHeadhttp://www.blogger.com/profile/13933120818936755842noreply@blogger.com0tag:blogger.com,1999:blog-1413267945172040695.post-83982873646102901662007-09-08T20:29:00.000-05:002007-09-08T21:17:19.702-05:00Lipton Diet Citrus Green Tea and Wrigley's Orbit White<span style="font-weight: bold; font-style: italic;">Lipton Diet Citrus Green Tea</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfh7koIi2Tl2otuHjyfIm9RWGOGiRyaf4I1t96oQ8vsDB2r2cb8YxRNVxclgQT5z6QrxPOqx-b_FPJ8ZRu_Vpg7fFxuyutlzTlUbBMANLIEzhO7V970MHLmvVdWNwC6ydqrUhO_bs5U1dv/s1600-h/0001200001722_L4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfh7koIi2Tl2otuHjyfIm9RWGOGiRyaf4I1t96oQ8vsDB2r2cb8YxRNVxclgQT5z6QrxPOqx-b_FPJ8ZRu_Vpg7fFxuyutlzTlUbBMANLIEzhO7V970MHLmvVdWNwC6ydqrUhO_bs5U1dv/s320/0001200001722_L4.jpg" alt="" id="BLOGGER_PHOTO_ID_5108017771616284754" border="0" /></a>I called the company up using the number on the back of the bottle 1(800)657-3001. I spoke with one of the representative named Lin. I asked whether any of the ingredients contained any animal products or are derived from any animals. Lin quickly said no as if she has been asked many times before.<br /><br />Here are the ingredients : water, citric acid, green tea, natural flavors, sodium hexametaphosphate (to protect flavor), phosphoric acid, potassium sorbate and potassim benzoate (preserve freshness), ascorbic acid (to protect flavor), aspartame, acesulfame potassium, calcium disodium (to protect flavor), caramel color, yellow 5, blue 1.<br /><br />Although they may not contain many animal products, they do contain a lot of chemicals!! whoop dee doo.<br /><br /><span style="font-weight: bold; font-style: italic;">Wrigley's Orbit White<br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYAhoEtJrkIKw_0JbADIYWufuWg4qwWC4cDo0OfeT5bYL2j34UNtrF2dNDk5sGrUafqPc7KWir7r-saV8OtPHWwPR_j23LaFj9xVB2d7Y0Bdv87fjpvfwW1v2zmAN87IxWLHHHwSd8BOoV/s1600-h/Orbit_White.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYAhoEtJrkIKw_0JbADIYWufuWg4qwWC4cDo0OfeT5bYL2j34UNtrF2dNDk5sGrUafqPc7KWir7r-saV8OtPHWwPR_j23LaFj9xVB2d7Y0Bdv87fjpvfwW1v2zmAN87IxWLHHHwSd8BOoV/s320/Orbit_White.gif" alt="" id="BLOGGER_PHOTO_ID_5108021980684234850" border="0" /></a><br />I also called to inquire about the orbit white product and lo and behold, all flavors are vegan! I called 1(800)974-4539 and spoke with Kerry, Cari, Carry ( however you may spell her name) and asked her whether or not the spearment orbit white contained any animal by products and she also responded quickly ask if she has been asked this question a million times. In fact she said all of the orbit white contains no animal products.<br /><br />Here are the ingredients: maltiol, sorbitol, gum base, acacia, natural and artificial flavors, mannitol; less than 2% of glycerol, soy lecithin, aspartame, acesulfame k, sodium bicarbonate, carnaba wax, BHT (to maintain fresshness)<br /><br />All the flavors contains the same ingredients with the exception of colors.<br /><br />Wintermint contains: Colors (titanium dioxide, blue 1)<br />Bubblemint contains: Colors (titanium dioxide, red3)<br />Peppermint contains: Colors (titanium dioxide, blue 1)<br />Spearmint contains: Colors (titanium dioxide, yellow 5, blue 1)VeggieHeadhttp://www.blogger.com/profile/13933120818936755842noreply@blogger.com12tag:blogger.com,1999:blog-1413267945172040695.post-51295565962390034022007-09-02T13:12:00.000-05:002007-09-02T22:59:19.406-05:00First week of SchoolCollege sucks butt. This semester is more hectic than my previous semesters. Despite all the load I want to start a a vegan/vegetarian club at my school I need to recruit some vegan/vegetarians first. I know no one there let alone any vegan/vegetarians. I need to devise some things to do and plant out each meeting. I'm at a total lose. Some suggestions would be nice :3<br /><br />I didn't cook much either. I have no idea what I've been eating this whole week...I've been eating Energy bars. Hahah a lot of luna bars, <a href="http://www.organicfoodbar.com/">organic food bar</a>. Oofz those are so gritty but it doesn't taste that bad after a while. They do have 22g of protein AWESOME. I've been eating a lot of durians too. Yayyy durians everyday. It's my fucking life.<br /><br /><span style="font-style: italic; font-weight: bold;"><u>Calcium Enriched Banana Raspberry Shake</u></span><br />It sucks that I have to go to work right after class so I don't get a chance to eat lunch and I start work at 1. I don't want to go to work and work for only 5 minutes and take my lunch break. I decided to make shakes so I can type as I chug down my shake. Sorry no picture because I had to rush to work. This shake is also calcium fortified since it's quite important for women to get a sufficient amount of calcium or else by the time we're 40, we're screwed.<br /><br />Recipe Yields 2 Cup/ 198 Cal/cup<br /><br />1 Large Banana, Chunks<br />1/2 Cup Frozen Raspberry<br />2 Tbsp Agave Nectar<br />1 Cup Soymilk<br />1/3 Tsp Citrate Calcium (I used NOW brand since it's Vegan)<br /><ul><li>Place the frozen raspberries in the blender first then put in the chunks of banana on top of the raspberries<br /></li><li>Pour in the soymilk and put in the calcium and the agave nectar.</li><li>Blend it on high speed.<br /></li></ul><span style="font-weight: bold; font-style: italic;"><u>ed Bean/Green Bean Buns</u><br /></span><span>Buns buns buns!! Sorry didn't measure out the amount for the filling so I only have the calorie intake for the buns not the filling<br /></span><span style="font-weight: bold; font-style: italic;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnljma7GjDv11RVM13KQwBU6597oMp5mQxB14r8IkHyAvvAL4vqwLpKxtUHtwPW3H8ItHIuNT7rvW-sbAiRA4MBx4Rcy9agKREr-_CTOl-ihW3fBu1O3kktTFcUf4dbMwvT78uQEkv3q_6/s1600-h/beanpastefilledbuns.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnljma7GjDv11RVM13KQwBU6597oMp5mQxB14r8IkHyAvvAL4vqwLpKxtUHtwPW3H8ItHIuNT7rvW-sbAiRA4MBx4Rcy9agKREr-_CTOl-ihW3fBu1O3kktTFcUf4dbMwvT78uQEkv3q_6/s320/beanpastefilledbuns.png" alt="" id="BLOGGER_PHOTO_ID_5105810540678230034" border="0" /></a><span style="font-weight: bold; font-style: italic;">Portuguese Sweet Bread </span><br /><br /><span style="font-style: italic;">Recipe Yields 8 Buns/262 Cal/Buns</span><br />1/6 Cup/8 Tsp Warm Water (105- 115 F)<br />2 1/2 Tsp Active Dry Yeast<br />1/2 Tsp and 3/8 Cup/6 Tbsp Sugar<br />1/6 Cup/ 8 Tsp and 1 Tbsp Warm Milk<br />3/8 Cup/ 6 Tbsp Margarine, Warm (Soy Garden)<br />1/2 Tsp Salt<br />3 Flax Egg ( I used 1 1/2 Flax Egg and 1 1/2 Rice Egg)<br />2 1/4 Cup All Purpose Flour<br /><br /><span style="font-style: italic; font-weight: bold;">Red Bean/Mung Bean Filling</span><span style="font-style: italic;"><br /></span><span><br /><span style="font-style: italic;">Recipe</span></span><span style="font-style: italic;"><br /></span>Red Bean/Mung Beans<br />Water<br />Sugar<br />Oil<br /><br />or you can use canned red bean or mung bean at the asian markets.<br /><br />To make the filling<br /><ul><li>Prepare the filling first if you are making your own by soaking the red beans in one bowl and the mung beans in another bowl for at least 4 hours or overnight.<br /></li><li>Boil the red beans until the beans are cooked and soft.<br /></li><li>Drain out all the water and blend the beans in the blender until it becomes a paste.<br /></li><li>Then put the paste in a sauce pan and pour a small amount of oil (same amount you would for sauteing that much vegetables) and enough sugar for you to sweeten that batch of red bean.<br /></li><li>Cook it on med to high heat until it reaches the consistency of a thick paste. (around 5 minutes)<br /></li><li>Follow the same instructions above to make the mung bean paste.<br /></li></ul>To make the bread<br /><ul><li>Combine the warm water, active dry yeast and 1/2 tsp of sugar together. Let it sit for 5 minutes or until the liquid mixture starts to bubble and rises to about double the size.</li><li>Then combine in the sugar, warm milk, butter and salt.<br /></li><li>Then pour the "eggs" and 2 cup of the flour and mix it until it forms into a dough.<br /></li><li>Knead the dough and add in the remaining flour. If the dough is a bit too wet add a bit more flour.</li><li>Knead it for 10 minutes. Cover it with plastic wrap and let it sit for about and hour or until it has double in sized and the dough retains the punctures of your fingers when you poke at the dough.<br /></li><li>Punch down the dough and separate the dough into 8 balls.<br /></li><li>Fill each ball of dough with the bean fillings.<br /></li><li>Preheat the oven to 350F.<br /></li><li>Let the shaped buns rise for about 35 minutes or until it has double and the passes the finger test. (Same test you would use to test for the first rising)</li><li>Brush the buns with the remaining soy milk and bake for 30 minutes at 350F.</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwdl_8JOlcUd9JuM59IYtr5GTJSRJ80q51PvQbDNuivygyy-XWY4DA4FZ_BgA1_t7QyBi5qN1037734rWMSaFrBRyLV64ZeJhzcvyeerVHM5dE4G9bXnCzMRQ4OYVH_aUFGBZuGQNMkFQW/s1600-h/mungbeanfilledbuns.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwdl_8JOlcUd9JuM59IYtr5GTJSRJ80q51PvQbDNuivygyy-XWY4DA4FZ_BgA1_t7QyBi5qN1037734rWMSaFrBRyLV64ZeJhzcvyeerVHM5dE4G9bXnCzMRQ4OYVH_aUFGBZuGQNMkFQW/s320/mungbeanfilledbuns.png" alt="" id="BLOGGER_PHOTO_ID_5105810716771889186" border="0" /></a><br /><span style="font-style: italic; font-weight: bold;">NOW Food</span><br />You have to love NOW food. They have an awesome amount of vegan/vegetarian supplements. I just go the calcium citrate and the soy protein powder from them and I already had the calcium citrate + vitamin D pills. Awesome. Hm... I would consider these items a staple we need protein to survive and calcium too especially for women. Women tend to lack calcium so by the time they reach their middle ages, their bone mass has decrease to half it's original bone mass. Osteoporosis, slouching and fracture limbs are some of the symptoms of low bone mass. Watch out women!! BUILD EM BONES!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW3HLFr4zd90rOZxwa4sXfedaYpY0OgcVjCdSy7jnc7M2JpSBgPfMSpik05lVn4ivydLO0BTe4h0IQGvgDKI7OJMdXL5KVtwoI1ROPHHMWEzYAVGadKCPYp2O4gWc_hreyoQ87GnmQK1dr/s1600-h/calciumcitrateandsoyprotein.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW3HLFr4zd90rOZxwa4sXfedaYpY0OgcVjCdSy7jnc7M2JpSBgPfMSpik05lVn4ivydLO0BTe4h0IQGvgDKI7OJMdXL5KVtwoI1ROPHHMWEzYAVGadKCPYp2O4gWc_hreyoQ87GnmQK1dr/s320/calciumcitrateandsoyprotein.png" alt="" id="BLOGGER_PHOTO_ID_5105820530772160562" border="0" /></a><br /><span style="font-style: italic;"><br />Calcium Citrate</span><br />1 Tsp = 700mg = 70% of our DV (DV is 1000mg)<br />Although it says powder, it's not as fine as powder sugar. It's a bit gritty like cornmeal. It also has a tint of sourness towards it since it is derived from citrus items. It's great for sprinkling it on food items. The sour taste can easily be covered up by salt, sugar or anything.<br /><br />Soy Protein<br />1/4 Cup = 21g =40% of our DV (DV is aorund 52g-53g)<br />NOW food brand soy protein powder is unflavored. Unlike the flavored soy protein drinks, it does not contain sugar so you can sprinkle your soy protein powder into salty food as well yay!<br />It taste like soy so it's not so hard masking the taste. Create a sauce for your tofu dish. Whatever you want! Make your own soy protein shake. Vanilla, chocolate, strawberry. Use your imagination. You are not limited to the vanilla flavor or chocolate flavor that they have at the health food stores.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVSE2vLvLIwq836Tbb2OBLAQ_KTTMMXwW0VMSZsYZi10juZR40TDuwjUANq3Cfiizb4n98vml5ERpBCj9wQC5AwIcZE6fkkjQTNfO_y1Wg2j5qmnxgrMO1OKzIa5QKIhn6FdCKuYhhK1MN/s1600-h/calciumcitrateandsoyproteiningredients.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVSE2vLvLIwq836Tbb2OBLAQ_KTTMMXwW0VMSZsYZi10juZR40TDuwjUANq3Cfiizb4n98vml5ERpBCj9wQC5AwIcZE6fkkjQTNfO_y1Wg2j5qmnxgrMO1OKzIa5QKIhn6FdCKuYhhK1MN/s320/calciumcitrateandsoyproteiningredients.png" alt="" id="BLOGGER_PHOTO_ID_5105822192924504130" border="0" /></a>VeggieHeadhttp://www.blogger.com/profile/13933120818936755842noreply@blogger.com0