Cookies

So 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.

Berry Stoned Pome Smoothie

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.

Recipe Yields 3 cups/ 144 Cal, 11.7% Dv Calcium, 6g og Protein
1 Med-Large/195g Apple
1/138g Nectarine, White
1 Cup/250g Raspberries, Unsweetened Frozen
1 Tbsp Agave Nectar
2 Tbsp Soy Powder (Now Brand)
1/2 Tsp Calcium Powder (Now Brand)
1 cup/237 mL Soy milk, plain

• Pit and chop the apple and nectarine into 1/2 inch cubes.
  
• Throw in the raspberries, apples and nectarine into the blender (hence the name of the smoothie).
• Top it off with the soy powder, calcium powder and agave nectar.
• Pour in the soy milk and blend!
  

It's really sweet from the apple yum!

Graham Cracker Raisin Cookies!!

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...

Recipe Yields 18 Cookies
1/2 Cup of Sugar
1/4 Cup Soy Butter
1 Egg Substitute (I used the rice egg)
1/3 Vanilla
1/4 Tsp Cinnamon, Grounded
8 Large/125g Graham Crackers
1 Tbsp Baking Powder
Pinch of Baking Soda
1/4 Tsp Salt

• Place the crackers into the food processor and process it until the crackers become powdered graham crackers. (Not crumb, POWDER!!)
• Cream together the sugar and the butter in a large bowl until the mixture is all nice and creamy.
• 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)
• Put in the vanilla extract the grounded cinnamon and cream it all together.
• Preheat the oven to 350 F.
  
• Sift the graham cracker powder, baking powder baking soda and salt into the creamed mixture.
  
• Mix the dough together until everything is combined.
  
• Form into 18 balls of dough and bake it on the cookie sheets for 12 minutes @350 F.
  

Italy Grape


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.


Tempeh mixed Veggie Sandwich


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 oddball

Weekend getaway

More like a one day get away. I went with my b/f to the Poconos. Stayed at hojos and lots of candle stores/factories. They're also a cute little farmers market near by and two health food store. Awesome. Pangea the restaurant in the Poconos had a wide variety of food from different parts of the world and they also had a whole section for vegetarians. The waitress was very nice unlike some other waitress when you ask them about the food they would just lie about their answer. We asked the waitress some questions and she actually when to ask the chefs to find out the answers.
Other than that I didn't do much at all this week except for buy buy buy.

Crystallized Ginger (Vegan)
Bought some Vietnamese "sweetened ginger" thinking it's crystallized ginger at my local Chinese supermarket. I bought it before but I remember to taste more spicy. They also did not look like that either. It looks and taste like they have been boiled down and lost all it's ginger taste and dusted with confectioner sugar. It reminds me of those sugared cover Chinese new year candy like those sugar coated winter melons. I got the recipe from Great Cooking.

Verdict: I love sweet spicy ginger!!



Recipe Yields around 5.6 oz - 6 oz/156 g - 170 g
8 oz/227 g Large Young Ginger (Old wrinkly ginger has thread in it)
2 Cups/400 g Sugar, Granulated
1 Tbsp Water

• Peel the ginger with a spoon and slice it 1/8th to 1/4th an inch which ever way that will yield you the widest slice. (Yes peel it with a spoon! The spoon is harder than the ginger skin but not harder than the ginger so it makes peeling so easy. You wont peel away all the flesh of the ginger either.
  
• Toss the ginger with the sugar in a bowl
• In a large sauce pan put in the water, sugar and ginger. Try to layer the ginger evenly so that it gets cooked evenly.
  
• Bring the mixture to a slow simmer on low heat for about 45 minutes or until the syrup turns into paste. Stir when things starts sticking together or the ginger starts burning. It's best not to stir at all or else the sugar will crystallized. When it looks like the mixture will brown, lower the heat Do not let it brown at all or else it'll be too hard or bitter.
  
• When it reaches a paste like mixture start stirring the mixture more often to form sugar crystals.
  
• When the whole paste turn into sugar crystal place your crystallized ginger into an air tight jar or container. You can save the ginger sugar for tea or for your gingersnap cookies.

Sweet Potato Ginger Tong Sui (Vegetarian/Vegan)
I love ginger and sweet potato who know how many bowls I ate in one sitting. "Tong Sui" literally means sweet water in chinese so this is a dessert recipe. It's actually a sweet soup. The measurement is really not on scale because I just made it to my preference with no measuring cups. My mom never use measuring cups or any measuring utensils. She just grabs and dump and that's exactly what I did. I think the rock candy and the peen tong contains honey. I'm not sure... I was almost finished with the dessert, all except for dissolving the sugar but I had to run out to do something quickly. I'm assuming my mom used the rock candy cause that's all she uses.



Recipe
24 oz- 36 oz/680g - 1021 g Sweet Potatoes
2 in" worth Ginger
2 Handful Dried Jujubes (Chinese Red Dates) (optional)
1 Handful Dried Logan (Fruit similar to the lychee) (optional)
Water
Peen Tong/Rock Candy if none are available use Granulated Sugar

• Peel and cube the sweet potato ginger into 3/4" - 1" cubes.
• Peel the ginger with a spoon and slice it 1/8"-1/4" thick.
• Rinse both the dried red dates and the dried logan. They both can be purchased at the dinese herbal store or your local Chinese supermarket.
• Dump the sweet potatoes, ginger, jujubes and logans in a huge pot and pour in enough water cover 1 cm over the sweet potatoes.
• Let it boil on med to high heat until the sweet potatoes are soft and sweeten the soup with the sugar. Put as much as you like.

Frey Chocolate Bar (Vegan)
Frey, the Swiss chocolate company also has an American Line of chocolate called the supreme. Target is the only place in America that sells Frey's chocolate. So far I have only found out that Frey's Swiss Dark Chocolate and Frey's Supreme Hot Chilli Peppers are vegan but may contain traces of milk. All the other chocolates like Endanger Species, Chocolove, Rapunzel and Green and Black are considered vegan but may contain traces of milk. Up to you to decide. I do no have the email to authenticate my words on the Swiss dark chocolate but the ingredients does not contain any milk solid, butter, nonfat milk and other dairy products. I need to buy the bar and scan the wrapper on. I do have the email saying that the hot chilli pepper is vegan.

Click on the photo to enlarge

Korean Traditional Rice Syrup (Vegan)


I found it at the local Korean supermarket. It cost $3.99 but my b/f bought it at his local korean market for a buck cheaper and twice the size. I was comparing and contrasting this syrup and the one I had from Lundberg. The korean rice syrup was a bit more diluted and the taste was not as strong. It's possible that water was used to dilute it or it was mixed with malt syrup but I can't tell for sure. On the ingredients all it said was Rice Malt syrup. I think i might use this as a substitute for brown rice syrup.

Bread.A Bakery
Hooray a vegetarian bakery opened near my neighborhood. For all those who live in Flushing, NY you should check it out. Although it's quite small and has not so great of a selection, the girl who works there is really nice. A Taiwanese person opened this place so the workers there might not speak English well. I know I was having a hard time communicating with the girl who works there since I can't speak Mandarin and she was not quite familiar with English. I hope the other workers there are more knowledgeable of English.


Pros
They have cakes, cookies, buns and entree.
They have a variety of bread and buns. I love buns!!! They had many buns like those Chinese bakery buns. They have the red bean, cinnamon raisin, black sesame and others. I love the fact that someone actually tried to make those vegetarian buns!! The drinks they serve are very delicious too.

Cons
They don't really serve any vegan cake or cookies but they are willing to custom make it for you. Yay vegan birthday cake but damnnit birthday passed. Too bad it's situated in a poor area though. It's right on an area in which there are many construction companies, auto shops and hardware stores. I am afraid they might do a lot of business. The place also a bit small. Its like an extremely small bakery with 2 tables and several chais in the back.

Goodies from the Place
Po Lo Bao (Pineapple Bun er...more like pumpkin bun)


It was Po Lo Bao at all. I think it was the pumpkin bun but I don't think the girl understood me when I was speak in Cantonese but never the less it tasted quite good. I loved the dough especially the flaky coat layer. I was having so much fun peeling it as i was eating it. The filling was decent, not the best but not the worst either. It was mildly sweet and reminded me of apples. I thought it would have had more filling though.



Hong Dao Sa Bao (Red Bean Paste Bun)
I think it tasted funky to me. The red bean didnt really taste like red bean. It tasted a bit bitter and not sweet at all.

Hak Zee Ma Bao (Black Sesame Bun)

It looked really cute... too cute to eat. I like the walnuts in the bottom of the filling and the sesame was pretty good.

Everything there was fairly decent. I like the service since the girl did try really hard to help me and I loved the drink that my brother got and the fact that there are buns!!

Mango cheese cake

I forgot to post last week. I could've sworn I did but it's too late.

Mango Pineapple Cheesecake (Lacto Vegetarian)


Verdict: My mom a 2 boxes of 10 huge mango for $5.50. Too many mango for us to consume and plus I still need to get rid of my cream cheese and graham crackers.

They were the red, yellow, green orange one. I prefer the whole orange one. I think if you used the orange one, it'll taste much better.

Recipe Yields 8" pie/8 slices 228Cal/serving

Crust
16/62g Graham Cracker Rectangles or you can use a prepared crust
2-3 Tbsp Vegan Butter, Cold (I used Soy Garden)

Filling
1 1/2 Pkg/ 12 oz Neuchatel, Room Temperature (You can try it with vegan cream cheese or use silken tofu + lemon juice
1/2 tsp Pineapple Essence
1 1/4 Egg Using Ener-G, Seperated
4 Tbsp/78g/ Mango Puree 0r 1/2 Cup Sliced Mango Pureed in the Blender
1/2 Cup + 2 Tbsp/125g Sugar, Granulated

• Preheat the oven to 350F
• To prepare the crust, crush the graham cracker into crumbs and cut the cold butter into the crumbs.
  
• Press the crumb onto the bottom and the side of your 8" pie pan and bake it in the oven for 8-10 minutes.
  
• Lower the oven temperature down to 325F.
  
• Beat the pineapple essence and sugar into the neuchatel cheese until the batter becomes smooth
  
• Separate the batter in half and place one half in another bowl.
  
• In one bowl of batter beat in the mango puree until it is combined. This will be the mango layer of the cheesecake.
  
• In the other bowl mix in 1/2 egg using Ener-G plus the required amount of water.
• In the mango cheesecake batter mix in 3/4 egg using Ener-G plus the requied amount of water.
• Pour the plain pineapple batter into the pie crust and even out the layer.
• Then pour the mango cheesecake batter onto of the pineapple layer and even it out.
  
• Place it in the oven and bake it at 324F for an hour or until the middle of the pie is very close to firm when you jiggle it.
  

Banana Nut Toast (Vegan)


Verdict: Bananas going bad.

Recipe Yields 1 Serving 404Cal/Serving

1 Large Banana
2 Slices of Bread or bagel
2 Heaping Tbsp Cashew Butter (more or less to your liking)
Pinch of Cinnamon, Grounded (optional)

• Spread the 1 tbsp of cashew butter on each slice of bread
• Slice the banana 1/4" thick and line it across each slice of bread. (I could fit 4 slices by 4 slices)
• Quickly sandwich the two slices together before the banana falls off.
  
• Heat a skillet or pan and toast your bread on med-low heat until the bread is lightly browned.
  
• Then take the remaining banana and heat it up in the skillet/pan and throw in a pinch of cinnamon and serve it on top of the toast.

Banana Nut Jam Rice Cake (Vegan)


verdict: Keep buying banana's even though I know I can never finish them quick enough.

Couldn't help but take a huge bite out of it before I took the picture.

Recipe Yields 1 Serving 285Cal/Serving

1 Plain Rice Cake
1 Tbsp Plum Preserve*
1 Tbsp Cashew Butter*
1 Small Banana
1 Heaping Tbsp of Plain Soy Yogurt*

• Spread the cashew butter onto the rice cake, then spread the Plum preserve on top of the cashew butter.
• Slice the banana into 1/4" and line it around the rice cake.
• Nuke it in the microwave on high for 45 sec.
  
• Top it off with the Soy Yogurt
  

*Use what ever flavor you wish.

Pathmark Brand Plain Rice Cake (Vegan)

Rice cake...I want to make some asian rice cake now. Same name but totally different. Asian rice cake are normally made of glutinous rice. Japanese rice cake is known as mochi and in China, Malaysia, Thailand, they're known as filling wrapped with rice. Actually they're many variations. They also have an actual cake made of steamed rice topped with dates and red beans.

Plain Flavor

Dude I shop at Pathmark and buy pathmark brand items cause I'm cheap and can't afford to buy organic food at the health shops. Nothing can beat pathmark's weekly specials! hahaha

Didn't really check out the other flavors. I believe most of these other flavors are vegan as well but it was a while ago when I bought this.

Vegetable Cutlets (Vegan)


Got the recipe off of Fatfree.com I don't quite trust that site. There's no rating, no nothing. These don't taste so well. They're quite bland so I ended up adding some onion powder and pepper which helped a bit.

Bing Tong Wuu Lo (Vegan)

My dad always tell us that he use to eat these as a kid even thought these originated from the Northern parts of China, they were available in the Southern parts as well. My uncle went back to China this summer and he went on a tour to Beijing and got these for us. I've always wanted to try them. Hm... Thank goodness they're vegan. I'm pretty sure they might have these available in the Chinese supermarkets. The freshly made ones contain several balls of these poked through a long skewer.



They're made with hawthorn white sugar, rock candy ( a type of sugar Chinese people use), Maltose, Sesame seeds. They're just basically hawthorn formed into balls and coated with a sugary syrup and sprinkled with sesame seeds. Some are plain and do not contain sesame seeds. Hawthorns are actually quite healthy for you.

Using up lacto ovo vegetarian food.

I was suppose 2 upload this post last week but I was so caught up with school, work and everything else. I had a huge midterm this week so I haven't really made anything at all but I've been trying to finish all my lacto ovo vegetarian food. I've finished a majority of them with the exception of the cream cheese, butter, chocolate chip, chocolate candy, graham cracker, condensed milk and bread crumb and morning star. Oh dear god never finish my choco candy! Too much!


Dragon Fruit

I bought some from the market the day before yesterday. It was only 3.29 /lb in comparison to the usual of 6.99/lb. I just bought two and it was almost two lb. Crazy! I haven't eaten these in a while. The one I purchased was the one with the white flesh, not the one with the red/pink flesh. The one with the white flesh are mild in taste and it is not very sweet. In fact you can say it's lacking. Both the white flesh and the pink/red flesh one contains seeds that looks similar to black sesame seed. It's quite obvious there are a lot of different species of dragon fruits. There are at least 5 different species for the dragon fruit with the red/pink and the white flesh one. There is one special species where the dragon fruit is golden yellow!! I think I'll make some dragon fruit agar agar jelly from one of the thai food blogs. Hm...These dragon fruits remind me of the exotic fruit mangosteen. I miss those. I had them when I was in China. They don't sell them here. T.T If they were too, it probably cost so much.


Choco Coffee TeaBread
Anyways I've tried using up all my sour cream by making these sour cream cookies but I modified it so that it taste like chocolate and coffee and contains no eggs but it ended up like cake/bread! where's' the chewy or the crispiness?! It goes well with tea though. Dip dip :3




Baklava

Made some baklava from PamelaCooks! The agave has finally came and the phyllo dough was also waiting for me in the freezer. I think we overcooked it because the phyllo dough wouldn't golden. There was also a proud with our measurement of the nutmeg and the allspice. We added tooo much. There was a huge nutmeg/allspice flavor. It was a bit too flakey too because the syrup cooled down by the time the baklava came out of the oven. All problems on my b/f and my behalf. Other than that, the bakalava tasted awesome. I think Ill make it again!

My mom grew a lot of cucumbers in the yard and my granny gave us a lot of her home grown cucumbers as well so we need to eat some. I also need to rid myself of the sour cream, cream cheese and my wilting scallions. I've lost the sheet of paper to the ingredients I've used so I dont have the weight of each other either. Sorry.

Cucumber Sandwich (Lacto Vegetarian)

Recipe Serves 2 or 1 hungry person/279.5 cal/serving

1/2 Large Cumber, Sliced
2 oz Cream Cheese =*
2 Tbsp Sour Cream*
1/3 Scallion, Finely Chopped
2 Small Stalk of Celery, Finely Chopped (A stalk from the middle/inner bunch of celery. It's about 4 in long.)
1 1/2 Tbsp/1 Freshly squeezed Lime Juice
4 Slices of bread
Salt & Pepper to taste

• Combine the cream cheese and sour cream together.
  
• Pour the lime juice and mix well
• Then stir in the scallion and celery
• Season the spread with salt and pepper.
  
• Spread the cream cheese mixture onto one side of both the bread.
  
• Placed the sliced cucumbers on top of the cream cheese mixture of one slice of the bread and place the other slice on top of the cucumbers.
  

If you have left over cucumbers you can just eat it as it is. Hm...
* You can use vegan version of these. You can use tofutti brand cream cheese and sour cream.

Black Bean Patties


I have had these tucked away in my freezer for months. I've used a recipe from vegweb.com It tasted delicious with dijon mustard and sweet relish. I have had so many sandwiches this past week that I'm so sick and tired of it.

Spinach Pasta


I was quite proud of this recipe since I didn't modify or use a recipe :3 Yay but apparently I forgot how much of each ingredients I placed in it. Lost the paper where I wrote everything.

Slow week

Yes it has been a slow week. It's the second week of summer school. Calculus/intergals is hard work. After classes I go straight to work and on the days I have off, I spend all my time with my b/f. Not a lot of time for cooking. I've been just microwaving morningstar veggie bites for dinner and what not. I still have a lot of lacto octo vegetarian food...

I got this recipe off of recipezaar I still need to get rid of my vegetarian items.



Avocado Pie (Lacto Vegetarian)

8 in" pie/Serves 8 Slices - 282 cal/serving

Filling
1 /173g Avocado
1 14 oz/397g Condensed Milk, Canned
1/3 Cup/79 mL Lime Juice, Freshly juiced

Crust
12 1" by 2"/93g Graham Crackers, Crumbled
2 1/2 Tbsp/37 mL Baby food or Applesauce, Sweetened

• Preheat the oven to 350F.
  
• Make the crust by crushing the graham crackers into medium coarse grains.
  
• Cut the baby food/applesauce into the graham cracker until the mixture is cut into texture like coarse bread crumb.
  
• Press the crumb onto the bottom of a 8" circular pan.
• Place the crust into the oven and bake it for 10 minutes.
• Let the crust fully cool before filling the crust.
• To make the filling pit and skin the avocado.
  
• Put the avocado, lime juice and condense milk into a blender and blend it into a thick puree.
  
• Pour the filling mixture into the pie crust and let it chill in the refrigerator for 2 hours.
  

Verdict: Need to use up some left over vegetables.

It taste much better as leftover since the casserole firmed up and the tofu absorbed more of the flavor.


Vegetable Casserole (Vegan)

9" bu 5" loaf/4 servings

1 15 oz Block Firm Tofu, Thawed or in Packaged
1/4 /152g Eggplant, Sliced into 1/4"
1/2 /164g Large Zucchini, Sliced into 1/4"
3/4 /114g Large Onion, Sliced into 1/4"
2 Cup/592 mL Tomato Sauce
Vegetable Oil

• It's best if you use thawed tofu because it absorbs more flavor. Drain the tofu and press as much liquid out of the tofu as possible with a heavy weight.
• Slice the tofu block into 1/3".
  
• Cook the Onions in a pan with some oil until half way tender then add in the zucchini and eggplant. Season with some salt and pepper and cook until tender.
  
• Drain as much liquid as you can because when you bake it, all the water sweats out of the vegetables.
  
• Preheat the oven to 350F.
  
• Line the bottom of the pan with about 1/2 cup of tomato sauce or enough to cover the bottom of the pan. Then line the next layer with tofu and cover it with another 1/2 cup of tomato sauce or how ever much it takes to coat it.
  
• Line the next two layer with the zucchini and the onion and cover it with 1/2 cup of tomato sauce.
  
• Then line the last layer with the eggplant and coat it with 1/2 cup of tomato sauce.
• Bake it in the oven for 45 minutes.
  

Verdict: Had a lot of plums and I love spreads ;3 Stored in gerber jars. That's why I've been using a lot of baby food in my baking recently. I bought 24 jars of baby food for 10 dollars at my local market with my b/f. I felt like I had a baby and I didn't even know it. I got this recipe off of epicurious. Note: Preserve is not as sweet as jam. It's a tad bit sour for those who dislike sour stay clear of this recipe!

Plum Preserves (Vegan)

Serves 4 4oz jars

2 lb/907 g Plums, Any
1/2 Cup/100g Sugar,Granulated
1/2 Cup/118 mL Water
1 3" Cinnamon Stick

• Pit the plums and roughly chop them into large pieces if you like large pieces in your spread and smaller pieces if you like jamish like spread.
• Mix the water, plums, sugar and cinnamon stick into a small pot and simmer it for about 45 minutes or until it reaches the consistency you like.

Verdict: Homemade is the best even if it is organic.

Cashew Butter (Vegan)


Yields 1/2 Cup/ 16 Servings of 1 Tbsp = 48Cal/Serving

1 Cup/129g Cashew, Salted Roasted
or
1 Cup/120g Cashew, Raw
Salt

• If you are roasting your own nut, preheat the oven to 325F
  
• Place the raw nuts on a shallow rectangular pan. Do not pack your nuts!
• Sprinkle enough salt for your tasting.
• Roasted for about 10-20 minute or until golden brown. Stir often because they burn easily
• Put the Cashews into the blender and blend it until it turns into butter.

**Note: If you like crunchy cashew butter, blend the whole cashew until it's chopped into coarse pieces and reserve 2-3 Tbsp. After you blend all the cashew into a cream, fold in the reserved cashew pieces.




VWAV's Chickpea and spinach curry. I made it with some coconut milk. hmm... :3

Many unsuccessful dishes =/

Attended a family bbq for July 4th so I decided to bring some food there and my mom asked "Why? There's yam and fruits" Wow very nice...yam and fruits. I decided to make the Green pepper wheat gluten steak. It's a recipe I got off of vegweb.com. It's modified to what have had in stock. Here's the recipe I used.


Green Pepper Wheat Gluten Steak (Vegan)

recipe yields 4-6 serving 246 cal/serving

1 12 oz Pkg of Gluten (the one found in the chinese supermarket)
1 Tbsp of Olive Oil
2 Tsp of Sesame Seed Oil
1/2 Cup of Onion, 1 inch half ring
2 Cloves Large Garlic, Minced
1 Tsp Salt
1/2 Tsp Black Pepper, Grounded
1 Tsp Fresh Ginger, Grounded
1/4 Tsp of Guilin Garlic Chili Sauce (Hot sauce will do)
1/8 tsp Cayenne Pepper, Grounded
1 Vegetable Bouillon
1 Cup Hot Water
1 lb Chopped Plum Tomato
2 Large Green Peppers
1 Large Red Pepper
2 Tbsp Corn Starch
1/4 Cup Cold Water
2 Tbsp Soy Sauce

• Drizzle a pan with the olive and sesame seed oil and saute the onions. Then add the pepper and salt and saute it until they are almost tender.
• Add the gluten and cook until the sides are lightly brown. Don't burn them! Then add in the ginger and garlic.
• Dissolve the bouillon in the cup of boiling water and add to the gluten in the pan.
  
• Let the food simmer for about 5 minutes and then add the tomatoes, peppers, cayenne and guilin garlic chili sauce and let it simmer for another 10 minutes.
• In a small cup or bowl create a slurry with the corn starch, soy sauce and cold water. Combine until all the corn starch has dissolved.
  
• Mix the slurry into the food in the pan and let it cook until the sauce reaches your desire consistency.

I also made some vegan seasoned faux "sausage" patties but I don't think it tasted that great. It tasted a bit too herby since the recipe required a lot of herb. I like the texture of the pattie though.



Avocado = Guacomole :) Two attempt using two different recipe. I like the 2nd one more. I got this recipe out of one of my vegetarian book.

Guacamole (Vegan)

Recipe: Yields 4 Serving 173 Cal/Serving

2 Ripe Avocado, Mashed
2 Tomatoes, Seed and Chopped
6 Scallions, Finely Chopped
1-2 Jalapeno, Seeded and Finely Chopped
2 Tbsp Lemon Juice
1 Tbsp Cilantro
Salt and Pepper to taste

• Peel and seed your avocados and then mash it up well with your fork or masher.
  
• Quickly add the lemon juice and mix well. Then add the tomatoes, scallions, jalapeno, cilantro, salt and pepper. Incorporate all the ingredients together.
• Serve with tortilla, crackers, bread etc.

"Zucchini in bikini are walking down the stairs" an excerpt of the lyric from the the children show "Banana in Pajama". Wow...I feel old that was from my childhood. Needed to get rid of my zucchini so I ate it. I also needed to get rid of my dairy items. The light cream has been sitting in my refrigerator for about a month.


Zucchini Dessert Pie (Vegetarian)

Recipe Yields 8 Servings 283 Cal/Serving

1 9 Inch Pie Crust (you can make your own or omit it to make a custard)
2 Cup Pureed Cooked Zucchini (About 2 really large zucchini)
1/3 Cup Rice Syrup
1/3 Cup Sugar, Granulated
1/2 Tsp Salt
1 Tsp Cinnamon, Grounded
3/4 Tsp Ginger, Grounded
1/4 Tsp Allspice, Grounded
1/4 Tsp Nutmeg, Grounded
1 Cup Light Cream, warm or (Vegan version: Soy Cream)
3 Tsp of EnerG + 2 Tbsp Water

• Peel and cut your zucchini into 1 inch cubes and microwave it for about 8 minutes on high or until tender.
• Drain out off all the water from the zucchini!!
• Put the chunks of zucchini into your blender and blend it until there are no more solid pieces.
• Mix the puree with the rice syrup, sugar, salt, cinnamon, ginger, allspice and nutmeg.
  
• Warm the light cream and pour it into the puree mixture along with the egg replacer.
• Pour it into the pie crust and bake it for 425F for 10 minutes and then reduce the temperature to 250F and bake it for 40-45 minutes or until your knife comes out clean when inserted near the middle of the tart.
  
• Let it cool down completely before serving.
  

Attempted to make pumpernickle rye bread but I'm not sure if it's really pumpernickel rye since it doesn't taste anything like the one my ex job had. Who knows I guess Ill try again with another recipe.


I made the Banana Split Pudding Brownie from VWAV. It tasted great but it was a bit too fudgy. I know it's suppose to be pudding but was it suppose to be goey? The photo I saw on ppk does not look like pudding. In fact it looked solid. I think the error occurred because I reduced the recipe to by 1/4 and I ended up baking it in a muffin pan since I don't have a small enough pan. The top of my brownie lumped inwards. It deflated!! Maybe it's because I filled the muffin pans too much. Who knows...I'll try baking it in a rectangular pan next time.