tag:blogger.com,1999:blog-58914616801315240002024-03-13T14:22:17.978-07:00Eat Like You Give A DamnMichelle Schwegmannhttp://www.blogger.com/profile/13317119020589649691noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-5891461680131524000.post-40025594929852080482011-06-12T10:37:00.000-07:002011-06-12T10:37:57.814-07:00Lunch!Hi! Thought you might like to see a school lunch I'm really proud of from last week. Right now we're using up a lot of the ingredients in the kitchen, since we are soon to be taking summer break. There was enough quinoa on hand to use as a main dish, and I made a citrus dressing with some orange juice and olive oil. <br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-y-4LL3ts1sk/TfTdbJgzFFI/AAAAAAAAAlY/vaeDIEnE43Q/s1600/IMG_3512.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="http://1.bp.blogspot.com/-y-4LL3ts1sk/TfTdbJgzFFI/AAAAAAAAAlY/vaeDIEnE43Q/s400/IMG_3512.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Quinoa salad with pear, golden raisins & walnuts, roasted red pepper hummus, mixed greens, Dave's Killer Bread</td></tr>
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The kids LOVE fruit, any kind of fruit, and they always eat all the salad! After my heart, they are....<br />
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<tr><td class="tr-caption" style="text-align: center;">Ready to serve!!</td></tr>
</tbody></table>We bought these greens, but Trillium also has a garden program that needs saving, too, so we're starting to figure out to make the garden program be our supplier, and how to make the garden program make money to support itself. Getting involved in a school you love is dangerous...there is always more work to be done, help that is needed, etc. It's okay, gardening and plant foods for kids are activities I can get behind!<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-GwKU8AvsfjQ/TfTdglumhdI/AAAAAAAAAlk/cg51-DX8nuo/s1600/IMG_3562.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="http://3.bp.blogspot.com/-GwKU8AvsfjQ/TfTdglumhdI/AAAAAAAAAlk/cg51-DX8nuo/s400/IMG_3562.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another simple salad. This one just had tomato & sunflower seeds.</td></tr>
</tbody></table>It's funny - the days I am at the school I'm rushing to get the lunch prepped and everything under control so I can dash out and get to <a href="http://www.herbivoreclothing.com/">work</a>, and I wind up leaving hungry. Of course. Just made food for about 100 other people and I'm famished!! So I whipped up some edamame "hummus" (from <a href="http://www.herbivoreclothing.com/products/La-Dolce-Vegan-by-Sarah-Kramer.html">La Dolce Vegan</a>) when I got home, toasted up some Dave's Killer Bread and cut up some cukes. This hummus is not really hummus, because hummus is by definition made with garbanzos, but now everything is called hummus when it's a bean puree. But really, who cares? This version is made with edamame, spinach, tahini and some other stuff, but it's so fresh and vibrant it is addictive. We also spread it on corn on the cob the other night, like we do with pesto, and it was AMAZING.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-WLfKEfyMHqA/TfTdkicoxPI/AAAAAAAAAls/lPa5abos83A/s1600/IMG_3566.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="http://2.bp.blogspot.com/-WLfKEfyMHqA/TfTdkicoxPI/AAAAAAAAAls/lPa5abos83A/s400/IMG_3566.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My lunch. Edamame hummus, Dave's Bread & Cukes.</td></tr>
</tbody></table>Yeah. My table has a bird on it. This is Portland, put a bird on it!Michelle Schwegmannhttp://www.blogger.com/profile/13317119020589649691noreply@blogger.com4tag:blogger.com,1999:blog-5891461680131524000.post-51187470879447527402011-06-07T22:08:00.000-07:002011-06-07T22:16:29.320-07:00Food, Farm, Fun<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-rGsxTA-D3V0/Te51GzUavAI/AAAAAAAAAk4/69gTVDDRga4/s1600/IMG_3445.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="http://1.bp.blogspot.com/-rGsxTA-D3V0/Te51GzUavAI/AAAAAAAAAk4/69gTVDDRga4/s400/IMG_3445.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hi, I'm Ruby. Child floral arranger extraordinaire!</td></tr>
</tbody></table>Yeah, I'm her mom, so I know I'm bragging. But please look at this gorgeous flower arrangement she made from what she found in our yard! The girl is an artist, I tell you. Watch out world.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-jN6qMw0sjYw/Te51IQOOBpI/AAAAAAAAAk8/8KOrRg2toRY/s1600/IMG_3447.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-jN6qMw0sjYw/Te51IQOOBpI/AAAAAAAAAk8/8KOrRg2toRY/s400/IMG_3447.jpg" width="223" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">fern, maple leaf, bleeding heart, stones....</td></tr>
</tbody></table>Let's talk about FOOD! My oh my, there has been a LOT of food going on lately. Between cooking at home, working on recipes for my book and cooking and arranging recipes, etc. for the school lunch program, sometimes I wake up in the middle of the night thinking, "I can use the walnuts with the quinoa!" or some such nonsense like that. It's splendid, I tell you!<br />
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Some highlights from the lunch program the past two weeks, for those that are interested:<br />
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1. The lentil veggie soup and garlic bread meal was a hit!<br />
2. I got the freezer fixed that wasn't freezing. Thanks to Chad at<a href="http://www.foodfightgrocery.com/"> Food Fight!</a> and Lisa at <a href="http://sweetpeabaking.com/">Sweetpea</a> for the refrigeration reference. We were able to get three refrigerators and one freezer in perfect order.<br />
3. Texas Caviar & Tortillas - a big hit with the upper school kids! Next time I'll mash some and roll burritos for the lower school kids.<br />
4. <a href="http://tofurkey.com/">Tofurky</a>, the most generous company ON THE PLANET -- in addition to the donated pizza for our last day of school party, donated Tofurky roasts and deli slices galore. Now we can freeze them & have TLT sammies all fall long! Seriously, go buy some Tofurky products because they are good and the people who work there are amazing.<br />
5. Trillium kids love hummus, cucumbers and salad. Woo!<br />
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For fun, here's this week's menu!<br />
<b>Monday: Texas Caviar, tortillas, salad, fruit<br />
Tuesday: Roasted Red Pepper Hummus, bread, tomato & cucumber salad, fruit<br />
Wednesday: Fruity Quinoa Pilaf, salad, fruit<br />
Thursday: Tofurky, Lettuce & Tomato Sandwiches, PB & J, fruit, veggies</b><br />
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I am going to leave a camera at the school so I can have pics of everything to share with you! It's all super simple with minimal cooking, but this summer we are having a FOOD SUMMIT and the program will be more sophisticated and varied.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-4peQY4i4dH0/Te51JwXV2hI/AAAAAAAAAlA/Pf--vaQojEY/s1600/IMG_3461.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="http://1.bp.blogspot.com/-4peQY4i4dH0/Te51JwXV2hI/AAAAAAAAAlA/Pf--vaQojEY/s400/IMG_3461.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This was a post-run meal for me. Leftover seitan sausage, sweet potato & mache.</td><td class="tr-caption" style="text-align: center;"><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"></table>I feel like I need to show you what I'm eating. This was something I whipped up from whatever was in the fridge the other day after a run. I'm always looking for green, protein and veggie all together post-run and this totally hit the spot. I probably also ate some peanut butter toast while this was cooking up, and then some fruit for dessert. I'm kind of simple that way.<br />
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We went on a whirlwind trip to CA last weekend to Farm Sanctuary, for the annual Hoe Down. I love the animals, the people, and usually the sun that is there. This time, it was rainy as Portland. Ick. We still had a blast. I only have a few pics here, and none of animals...Josh was armed with his camera so I'll share some of those when he gets 'em to me!<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-3zIcBYj1MHY/Te6RO5x_Z7I/AAAAAAAAAlQ/TKEPF58cZ5k/s1600/IMG_3473.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="http://3.bp.blogspot.com/-3zIcBYj1MHY/Te6RO5x_Z7I/AAAAAAAAAlQ/TKEPF58cZ5k/s400/IMG_3473.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me & my pal Melissa. That's Cupid behind us, he is a lovely bovine</td><td class="tr-caption" style="text-align: center;">.</td></tr>
</tbody></table>We spent some time with the cattle herd in the rain on Saturday. Then, we took a break from the wet in the barn. The two newest members of the herd, Oliver and Elliott, were in there. They could not have cared less about any of us. Ruby & her buddy were desperately trying to get their attention, but it didn't work....<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-xGb2B6_se84/Te6RP0S-vDI/AAAAAAAAAlU/jeOmuhnGRoA/s1600/IMG_3474.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="http://3.bp.blogspot.com/-xGb2B6_se84/Te6RP0S-vDI/AAAAAAAAAlU/jeOmuhnGRoA/s400/IMG_3474.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Will you look at that smile? Somebody loves Farm Sanctuary.</td></tr>
</tbody></table>SO - I saw a recipe on a friends FB page that I knew needed veganizing. I also felt like I needed to share the recipe and method because it was so dang delicious and easy! Just a bit of chopping and slicing, the typical vegan duties. Heh heh.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-nd4DE8c9lVw/Te51K0BjHmI/AAAAAAAAAlE/PTOdeVw_2Zc/s1600/IMG_3496.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="http://4.bp.blogspot.com/-nd4DE8c9lVw/Te51K0BjHmI/AAAAAAAAAlE/PTOdeVw_2Zc/s400/IMG_3496.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yukon Gold & Zucchini Gratin. OH YES.</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Nz7EGBz4Mm0/Te51MM20yZI/AAAAAAAAAlI/9-00C0mcBtw/s1600/IMG_3498.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="http://1.bp.blogspot.com/-Nz7EGBz4Mm0/Te51MM20yZI/AAAAAAAAAlI/9-00C0mcBtw/s400/IMG_3498.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just a bit of Teese or Daiya cheese & you're golden!</td></tr>
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1 bunch green onions, thinly sliced<br />
1 cup grated vegan mozzarella cheese<br />
2 tablespoons flour (I use white whole wheat)<br />
1 tablespoon chopped fresh thyme<br />
1 teaspoon salt<br />
fresh ground black pepper<br />
4-6 medium sized yukon gold potatoes <br />
2 large yellow crookneck squash or regular yellow or green summer squash, cut into 1/8-inch-thick rounds<br />
olive oil spray<br />
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Preheat oven to 375°F. Spray a 12 inch cast iron skillet or an 8" square baking dish. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.<br />
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Layer 1/2 of the potatoes in concentric circles in bottom of prepared pan, overlapping slightly. Spray lightly with oil. Layer 1/2 of the squash in concentric circles over potatoes. Spray lightly with oil. Sprinkle with 1/2 of the cheese mixture. Repeat with rest of potatoes, spray lightly with oil. Then finish with rest of squash and spray lightly with oil. Sprinkle remaining cheese mixture on top. Spray lightly with oil.<br />
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Cover pan with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until potatoes begin to brown and are tender, about 25 minutes longer.<br />
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This is adapted from Smitten Kitchen, who adapted it from Gourmet Magazine. Such is life! Enjoy! This version is BEST!<br />
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</a></div>Michelle Schwegmannhttp://www.blogger.com/profile/13317119020589649691noreply@blogger.com0tag:blogger.com,1999:blog-5891461680131524000.post-54172135201234199372011-05-23T19:54:00.000-07:002011-05-23T19:54:38.403-07:00Meat is SO superfluous<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-eD1aM6vVwVw/TdsZN3Jsq1I/AAAAAAAAAkw/PqQ-ns1ebsg/s1600/IMG_3405.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="http://4.bp.blogspot.com/-eD1aM6vVwVw/TdsZN3Jsq1I/AAAAAAAAAkw/PqQ-ns1ebsg/s400/IMG_3405.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BBQ Tofu Sandwich with carrot & mixed greens. Can't see the avocado, but it's there.</td></tr>
</tbody></table>It's so easy to forget that people eat animals. Really. When you eat like we do, and when you think about food as much as I do - Real Whole Plant Foods that are yummy - it's kind of sad when you're reminded there are folks out there who just have some chicken or a hamburger and think they're getting a good meal. *sigh*. This sandwich was lunch last Thursday. It was so filling and delicious. Whole grain bun, a tons of vegetables layered in there, and two little slices of BBQ tofu. I love this kind of sandwich.<br />
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So yes, we began the BBQ season last week. What a lovely, lovely day it was! <br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-BOTNZc3m9Mg/TdsaQPIyGkI/AAAAAAAAAk0/M4z0FjxTtKw/s1600/IMG_3390.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="http://3.bp.blogspot.com/-BOTNZc3m9Mg/TdsaQPIyGkI/AAAAAAAAAk0/M4z0FjxTtKw/s400/IMG_3390.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Please pardon this image. It was my second plate when I remembered to take a pic. Sue me.</td></tr>
</tbody></table>I rode my bike home from work last Wednesday, and we whipped up some BBQ fast & furious. Boy, was it ever good! BBQ tofu on the grill, asparagus, pineapple, and a big salad with brown rice, tomato, greens, shredded carrot, walnuts, and probably some other vegetables I'm forgetting. It was warm enough to eat outside and we all chowed down. You can see Ruby diving into her seconds behind my plate!<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-epwlmtlk9SU/TdsZMbKt4PI/AAAAAAAAAks/mk6xYq_BQu8/s1600/IMG_3376.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-epwlmtlk9SU/TdsZMbKt4PI/AAAAAAAAAks/mk6xYq_BQu8/s640/IMG_3376.jpg" width="356" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trillium school lunch last Wednesday!</td></tr>
</tbody></table>I'm a bit behind keeping you posted on the lunches. It's going GREAT! Today (Monday the 23rd) we did "hot lunch". Lentil marinara with macaroni, organic greens & cucumer salad, and apples. Sorry I don't have a photo! We served 115 kids!!! There were several who came back for seconds, thirds, and a couple for fourths. I am not kidding. It was awesome.<br />
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This pic is from last week. Hummus, veggies, pita, fruit, and leftover chickpea salad sammies. The kids are gobbling up yummy plant foods and loving it. It's so exciting!!<br />
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Here's to giving a damn my lovelies!Michelle Schwegmannhttp://www.blogger.com/profile/13317119020589649691noreply@blogger.com2tag:blogger.com,1999:blog-5891461680131524000.post-89879157659792840122011-05-18T21:58:00.000-07:002011-05-18T21:58:14.471-07:00A Day in the LifeLast week, Ruby had a sleepover at her school ( I KNOW!!! ) so cool, huh? Her class voted on an activity they would do as a group and sleepover won. There was to be a pizza party, a talent sharing show, lots of play in the "purpose room" which is the multi-purpose room, pizza dinner, movie, and sleep. I am happy to report that she made it through the night, as did we. I sent her with a calzone since the pizza wasn't vegan. We made some pizza, then, for ourselves.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-9iVWAYUt5BA/TdSddlzWWlI/AAAAAAAAAkg/0IZcqXjO0Sc/s1600/SOA+pizza.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="http://2.bp.blogspot.com/-9iVWAYUt5BA/TdSddlzWWlI/AAAAAAAAAkg/0IZcqXjO0Sc/s400/SOA+pizza.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shredded zucchini, Teese Mozzarella, walnuts, my red sauce, Yellow Rose vegan parm.</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table>I'm always trying to make something different for breakfast - I adore my peanut butter toast, but it doesn't really fill me up too much if I've gone for a run and then plan to ride my bike to work. I need the toast AND something else. heheheh. I often like to make a big pot of rice to just have around, and so I've incorporated it into breakfast. Check this out!<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-RoW4jel3czs/TdSgt82SazI/AAAAAAAAAkk/emhzaZoGupU/s1600/savorybrekkie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="http://4.bp.blogspot.com/-RoW4jel3czs/TdSgt82SazI/AAAAAAAAAkk/emhzaZoGupU/s400/savorybrekkie.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's the perfect blend of savory and sweet.</td></tr>
</tbody></table>First, I put a bunch of baby spinach in the bottom of a bowl. Way more than you think since it wilts down to nothing. Then i pile on the rice (always brown, never white, this time red & brown combo!). I nuke that for a couple of minutes to get it hot. Then I toss in walnuts, cranberries, and this time some leftover carrot from making Ruby's lunch. I dress it with a bit of flax oil, braggs, nooch (or vegan parm). Toss it all together and it is divine. The cranberries make it a bit sweet and the walnuts & brown rice are nutty good. The green is a great way to start the day and to me, it isn't a meal without green. This would be great any time of day, really!<br />
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I will leave you with a pic of my little lady enjoying our Saturday morning scramble. We were also eating this crazy good melon I bought at Fubonn, one of the international markets in Portland. It was a cross between a honeydew & a watermelon. I have no idea what it was called, but I must get more! We all loved it. The scramble was a bit of this and that, and we had our favorite, Dave's Killer Bread. Good Morning Portland!<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-S1ycl-gTYHk/TdSitp6yr9I/AAAAAAAAAko/P9UTCgMfQhE/s1600/ruby+scramble.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="http://2.bp.blogspot.com/-S1ycl-gTYHk/TdSitp6yr9I/AAAAAAAAAko/P9UTCgMfQhE/s400/ruby+scramble.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">She is one happy kid. "You are such a good cooker, mom!" </td></tr>
</tbody></table>More reports from Lunch Lady Land, coming soon!Michelle Schwegmannhttp://www.blogger.com/profile/13317119020589649691noreply@blogger.com3tag:blogger.com,1999:blog-5891461680131524000.post-82755737785549980472011-05-17T13:49:00.000-07:002011-05-17T13:49:37.268-07:00Cue the Lunch Lady Song<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.herbivoreclothing.com/product_images/a/268/vegan.love.new.w.3__89475_zoom.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="http://www.herbivoreclothing.com/product_images/a/268/vegan.love.new.w.3__89475_zoom.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I am Vegan & I Do Love YOU!</td></tr>
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Oh Boy - I've done it now. I'm the new lunch lady at Ruby's school. Hairnet jokes aside, I am thrilled beyond belief and ready to dive in for some serious happy healthy lunch making. The time this takes will work itself out, right? YES it will!<br />
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SO - Yesterday was a big deal - we turned on the stove and made beans & rice. WOO! The school smelled delicious as the onion and garlic paved way for the refried beans....the rice was gussied up with some tomato paste and garlic, it was downright "Spanish." There were some corn chips, salsa, bananas and carrots, too. Eighty kids ate yesterday, a record number since the change in the program. Super amazing volunteers are making this happen, giving their mornings for prep and driving to pick up donations or buy food. People are amazing. They care. They make things happen! And, they want their kids to eat a healthy veg lunch which means I am stoked.<br />
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I have all kinds of hopes about this food program. I want the kids to eat a healthy lunch. I want to help them feel good and feed their brains. I am so excited to work with amazing Portland people to learn and create recipes, inspire the kids and build awareness about plant based nutrition. I feel like there are so many possibilities and so many ways to make kids lives better. WOO!Michelle Schwegmannhttp://www.blogger.com/profile/13317119020589649691noreply@blogger.com15tag:blogger.com,1999:blog-5891461680131524000.post-53534602605867385742011-05-11T11:32:00.000-07:002011-05-13T13:26:02.306-07:00Veggie Burger Breakfast<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-fj0Q-avwTz0/TcrXQ8DmsxI/AAAAAAAAAkc/MJZX0eTN9zg/s1600/vegsandwich.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="http://3.bp.blogspot.com/-fj0Q-avwTz0/TcrXQ8DmsxI/AAAAAAAAAkc/MJZX0eTN9zg/s400/vegsandwich.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I like savory breakfast most of the time.</td></tr>
</tbody></table>Howdy! That pic up there was my breakfast this morning. I am super into making veggie/bean burgers right now. Using all different vegetables, beans, grains and spices, I mix it all up, grill it in a pan and make it a burger or a loaf. This lovely combo was bulgur, kidney beans, sun-dried tomatoes, leeks, garlic, parsley, rutabaga, spices and some gluten flour to bind it all up. I'm working out the recipe because the first batch I made was HUGE. Oops.<br />
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This has been a busy and great week for me and food activism. A mom at my daughter's aerial dance class needed help bringing a vegan and gluten free birthday treat to a school party. The mom and her family aren't vegan, but her daughters have all gone to a vegan school. (hello, portland!) So I referred her to the book <a href="http://www.herbivoreclothing.com/products/Health-by-Chocolate-by-Victoria-Laine.html">Health By Chocolate</a> and she made a chocolate avocado mousse that was a huge hit! She told me this as I ran into her at Foodfight - and I'd never seen her around the mini mall before, so that was a cool coincidence. I coax them into my web and transform them... Mmmwwaaaaaa......<br />
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Other super cool news! Josh and I are getting involved in the food program at Ruby's school. The school is in financial straits, like all schools are, and they quit the national school lunch program. It's good they quit, since the program is expensive and laborious, and it was difficult for us to meet the wonky requirements because the meals were vegetarian. It's sad though, because the wonderful hot lunches are no more, but the school is now offering free cold lunch. For the first week it was primarily cheese sandwiches everyday....but this week I got my food handlers card and we added carrot sticks, hummus and pita, and peanut butter & jelly sandwiches to the mix. I went in there and made 6 pounds of hummus yesterday morning and they ate it all! So it's getting better! And I have plans/dreams of creating a plant based food program over the summer and bringing back hot lunch. Any ideas you have would be welcome. Here's to giving a damn!Michelle Schwegmannhttp://www.blogger.com/profile/13317119020589649691noreply@blogger.com11tag:blogger.com,1999:blog-5891461680131524000.post-55925852855588948542011-05-03T10:15:00.000-07:002011-05-03T10:15:50.265-07:00Life is a side dishHey there! So much going on lately. Bursts of sun in Portland, involvement in the kiddos school, the Worldwide Vegan Bake Sale, random dinners where I forget to take pictures of the finished product....but here is a fun assortment of things we've been eating, making, selling and doing. <br />
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<tr><td style="text-align: center;"><img border="0" height="223" src="http://4.bp.blogspot.com/-oKEI781QZTM/Tb62wba9SLI/AAAAAAAAAkE/c-boUEotcyk/s400/IMG_3227.JPG" width="400" />l</td></tr>
<tr><td class="tr-caption" style="text-align: center;">If you're so damn smart, why ain't you rich? It's a weird plate. I know.</td></tr>
</tbody></table>These little chocolate chippers are from <a href="http://www.juliehasson.com/">Julie Hasson's</a> new book, <a href="http://www.herbivoreclothing.com/products/Vegan-Diner-by-Julie-Hasson.html">Vegan Diner</a>. Julie is an amazing lady. She's got two fabulous vegan kids, a hilarious vegan husband, a fantastic vegan food cart in Portland called <a href="http://www.juliehasson.com/nativebowl/">Native Bowl</a>, and she just wrote a beautiful new cookbook! We sell it at <a href="http://www.herbivoreclothing.com/products/Vegan-Diner-by-Julie-Hasson.html">Herbivore</a>. The first thing I made were these awesome cookies. They were perfectly soft in the middle and just the right amount of sugar, and I used white whole wheat flour, as usual. Plus, GASP, they are actually low fat. 'Cause honestly, if it has a stick of Earth Balance in it, I'm never making it. <br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ahQ7pg1H5YI/Tb62yTgHr7I/AAAAAAAAAkI/WcWdrlTujsY/s1600/IMG_3251.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="http://3.bp.blogspot.com/-ahQ7pg1H5YI/Tb62yTgHr7I/AAAAAAAAAkI/WcWdrlTujsY/s400/IMG_3251.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jackfruit is the equivalent of shredded pork for vegans.</td></tr>
</tbody></table> A couple of years ago, there was a huge jackfruit craze amongst vegan bloggers. At most Asian Groceries you can get canned jackfruit in brine (NOT SYRUP!). Rinse it, shred it, marinate it, cook it up. You can have BBQ, or carnitas style tacos, or any shredded meat flavor. It is an amazing texture and is probably the "meatiest" vegan meat out there. We made both BBQ and tacos the in past few weeks!<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-zH2xYTcNlp0/Tb620VUEBpI/AAAAAAAAAkM/W94KE4xxgP0/s1600/IMG_3253.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="http://2.bp.blogspot.com/-zH2xYTcNlp0/Tb620VUEBpI/AAAAAAAAAkM/W94KE4xxgP0/s400/IMG_3253.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some of the makings of my yellow split pea soup.</td></tr>
</tbody></table>A friend of mine who has been moving towards a vegan diet made the comment that there is a lot more prep work when you're vegan. I don't like to think that being vegan is harder to accommodate, or more expensive, or not convenient, etc. But it is undeniable that vegetables take a bit more elbow grease than a slab of meat. They must be washed, chopped or sliced, sometimes peeled, and there are herbs to mince and garlic to chop. So that means you spend more time prepping. Well, okay. To me, that's a small price to pay to eat real, fresh food. It's an investment of time but the payoff is worth it. I like knowing what I'm eating.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-XGVNoW9_1cY/Tb622LyDCwI/AAAAAAAAAkQ/vPCaHgfEx_4/s1600/IMG_3261.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="http://2.bp.blogspot.com/-XGVNoW9_1cY/Tb622LyDCwI/AAAAAAAAAkQ/vPCaHgfEx_4/s400/IMG_3261.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here the sweet potatoes are hanging out with some russets. </td></tr>
</tbody></table>At least 2 times a week we eat sweet potatoes. Always skins on, usually baked fries with paprika or chili powder or chopped garlic. Sometimes I use all three spices. I know, crazy!<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-e52P0YfpZ0U/Tb624PJHXAI/AAAAAAAAAkU/vtS5WWv_oCk/s1600/IMG_3263.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="http://3.bp.blogspot.com/-e52P0YfpZ0U/Tb624PJHXAI/AAAAAAAAAkU/vtS5WWv_oCk/s400/IMG_3263.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brussels sprouts and onions, ready to be roasted.</td></tr>
</tbody></table>We like Brussel sprouts - or as my daughter Ruby used to call them, "sprussels brouts" - an awful lot. Usually I roast 'em up and that's exactly what happened here. I believe this time around, I went with some lemon and garlic to flavor 'em up.<br />
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More sides and whole meals soon! Promise! xoMichelle Schwegmannhttp://www.blogger.com/profile/13317119020589649691noreply@blogger.com7tag:blogger.com,1999:blog-5891461680131524000.post-56649968620176718442011-04-15T06:56:00.000-07:002011-04-15T06:56:41.695-07:00Much ado about stew<div style="font-family: Arial,Helvetica,sans-serif;">Hey ho! </div><div style="font-family: Arial,Helvetica,sans-serif;">Yesterday I started construction on my arc. We are seriously going to float away up here in Portland, and all I can say is that we better float somewhere warm and sunny. </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">It's a bit silly, this supposed Spring we're having. people who never talk about the weather can't stop talking about the weather (it sucks!) and wondering when Spring will start (never!). Personally, I am lamenting that my little seedlings that were coming up in my raised garden beds are going to DROWN, but I am re-visiting the arc design to include window planters. Maybe we'll save kale as a species. Or chard, cabbage, fancy lettuce and bok choy. Those are planted, too. Stay tuned.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">In the meantime, all I want to eat is soup, stew and bread. Full of vegetables, of course! This persistent cold doesn't make me think about salad rolls or getting the grill fired up. I'm still firmly in the land of hearty and warming foods and hey, that's all right. So I made a creamy seitan stew and cornbread, which brightened up everyone's night.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-m-mTOSrXmPA/TahFjHs-4xI/AAAAAAAAAj4/u2jxSfvWT80/s1600/stew.cornbread.two-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-m-mTOSrXmPA/TahFjHs-4xI/AAAAAAAAAj4/u2jxSfvWT80/s400/stew.cornbread.two-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cornbread with extra corn and peas!</td></tr>
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</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div style="font-family: Arial,Helvetica,sans-serif;"> I love cornbread. It's so versatile; can be spicy, sweet, plain, yellow, white, blue! Here I went for a little sweet and corny, and then threw in the end of a bag of peas so we had a few little green flecks. I really wanted to put in a bunch of jalapenos but opted to leave them out - the child also likes cornbread but not super spicy. Then I whipped up some stew.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-cAIC_WHWffk/TahFkOdjW6I/AAAAAAAAAkA/PfHAp5XJ8rE/s1600/stew.cornbread.one.bright-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-cAIC_WHWffk/TahFkOdjW6I/AAAAAAAAAkA/PfHAp5XJ8rE/s400/stew.cornbread.one.bright-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seitan stew, veggies, creamy, warm. </td></tr>
</tbody></table><div style="font-family: Arial,Helvetica,sans-serif;">I almost always have home made vegan sausages in the fridge or freezer, so I used some beer brat ones I experimented with earlier in the week. A use for flat beer, if you've got it laying around. Add tons of vegetables, a little flour and spices and water, and BAM. Creamy seitan stew.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span id="internal-source-marker_0.0009100497891963988" style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">You can make this stew with just about any combo of vegetables you have in your fridge. Broccoli stalks, broccoli, brussels, chard, arugula, cauliflower, peppers, you name it. Just aim for about 4-6 cups of raw vegetables, since they’ll cook down. It is super flexible. The whole point is to warm up and fill up on lots of yummy vegetables.</span></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Serves 4</span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">olive oil spray</span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 medium red onion, chopped fine</span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4-6 cloves garlic, minced</span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 medium potatoes, chopped</span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 carrots, chopped</span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2.5 cups water</span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 bouillon cube</span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon dried thyme</span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon poultry seasoning</span></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 teaspoon smoked paprika </span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 bunch kale, tough stems removed & leaves chopped</span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/4 head of cabbage, chopped (but not too small)</span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup bite sized green beans</span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup cubed seitan / or about two vegan sausages</span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ cup flour</span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup water, plus more to achieve desired thickness</span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">salt and pepper</span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tablespoon lemon juice or balsamic vinegar</span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Spray a large soup pot with olive oil and warm over medium heat. Saute the onions and garlic for couple minutes, then add in the potatoes, carrots, water, bouillion and spices, stir it well and let it simmer for 15 minutes, covered. Add in the kale, cabbage, and green beans, stirring well. Simmer for another 10 minutes, covered. The greens should be collapsed and cooked, just test a little bit of everything to see if it’s done to your liking. Add in the seitan now, as it just needs to warm up.</span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add the flour to a measuring cup, then the water. Stir to remove any lumps, then pour the slurry into the stew. It will thicken as it heats, and you’ll need to add more water if you want the stew thinner. Salt and pepper to taste, then add the lemon juice or balsamic right before serving. </span></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div>Michelle Schwegmannhttp://www.blogger.com/profile/13317119020589649691noreply@blogger.com1tag:blogger.com,1999:blog-5891461680131524000.post-35855685104365398052011-03-29T16:00:00.000-07:002011-03-30T07:57:02.823-07:00How to Make Children Happy<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Arial,Helvetica,sans-serif; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-KqVrcEaHvrw/TZDVtDjUCBI/AAAAAAAAAjw/upEaV7F9gPs/s1600/kids+muffins.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-KqVrcEaHvrw/TZDVtDjUCBI/AAAAAAAAAjw/upEaV7F9gPs/s640/kids+muffins.jpg" width="356" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eating muffins in the rain. They are SOOOO Portland.</td></tr>
</tbody></table><div style="font-family: Arial,Helvetica,sans-serif;">Last weekend I had the pleasure of two little boys and my little girl, for an entire Saturday. Of course, we all played like mad between rainstorms, silly games like "throw the rag in the tree and get it out with a stick" and "dirty birdbath water soup". Naturally, it necessitated the making of some muffins.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-baHkd1akXr0/TZDVuoBpy2I/AAAAAAAAAj0/YXOqd2dO1z4/s1600/muffin.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="222" src="http://4.bp.blogspot.com/-baHkd1akXr0/TZDVuoBpy2I/AAAAAAAAAj0/YXOqd2dO1z4/s400/muffin.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Believe it or not, two chocolate chunks were all this muffin needed.</td></tr>
</tbody></table><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I'm in the midst of my plant based nutrition class, and we just covered the evils of oil and fat. So I tried these with no oil - and I swear, I never missed it. Sweet enough and perfect texture. I really wanted the kids to be super stoked on the treat, so I put two chocolate chunks in each muffin. It didn't seem cheap or like I was running out of chocolate - it was seriously just enough to make the muffin seem like a real treat. Even Josh said so, and he is way tougher to please than a bunch of cute & spazzy kids. </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span id="internal-source-marker_0.42482256354731907" style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 Cups white whole wheat flour (or 1 cup WW & 1 cup AP)</span><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/4 cup sugar<br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 1/2 teaspoons baking powder</span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 teaspoon baking soda</span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 teaspoon salt</span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span>1/3 cup apple sauce<br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup mashed banana</span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup non-dairy milk</span></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon vanilla </span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Preheat your oven to 375º. Mix the dry ingredients in a big bowl. Add the wet ingredients and combine until they are just mixed. Pour into muffin tins. Bake in your preheated oven for about 20 - 22 minutes (test with a toothpick until toothpick comes out clean). Let the muffins cool for a bit in the muffin pan, then twist them out to cool on racks</span>.</span> Eat.<br />
<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></div>Michelle Schwegmannhttp://www.blogger.com/profile/13317119020589649691noreply@blogger.com6tag:blogger.com,1999:blog-5891461680131524000.post-45842015112652650762011-03-24T06:24:00.000-07:002011-03-24T06:24:05.488-07:00Whole Food Plant Based Vegan = Herbivore, or, I'm too sexy for this dietA few months ago I read about this book:<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.blogger.com/goog_1087376870" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://lh4.googleusercontent.com/-cICvnwHHdqA/TYtCZh1-X4I/AAAAAAAAAjs/sWnRvXBJmbk/s400/SV1.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.herbivoreclothing.com/products/Simple-Vegan-by-Good-Housekeeping.html">Yes, that says Good Housekeeping. I KNOW - CRAZY!!</a></td></tr>
</tbody></table>At first I thought it was a joke, but then I remembered how the world works. Veganism is now popular enough that Good Housekeeping wants a piece of our vegan pie. Fine by me. It won't clog any arteries and no animal will die for it. Perfecto!<br />
The book looks great, actually. It is perfect for a new vegan, especially one who is approaching this from a health perspective and has access to a basic grocery store. Lots of color photos and simple preparations. The recipes are creative and seriously, I'm gonna make some of them. <br />
<br />
In other news, I am in the process of taking a class through eCornell, the online arm of Cornell University. It's based on Colin Campbell's research including The China Study, plus the work of lots of other influential people who want to use plants as medicine to help cure the woes caused by the standard American diet. It's three classes, two weeks each, for a certificate in plant-based nutrition. I hope to be able to more effectively advocate for a vegan diet, or a more cruelty-free diet, or as it's known in the health circles - <b>a</b> <b>plant-based diet.</b><br />
<br />
So far, I have completed one of the three classes and I am deep into my second. It's eye opening. It's scary what our food choices can mean for our health. I am super motivated and am evaluating much of what I eat and feed my daughter. We do pretty darn well, but there is always room for improvement. The start she is getting will hopefully develop her palate to be one that won't fall victim to mcnuggets, ever. I hope for that so much. <br />
<br />
Something that has started to bother me, though, is the simple word "diet." Really, it means "manner of living" but the word has become synonymous with weight loss, fads, pills and exclusionary ways of eating, a la the Atkins diet, South Beach diet, etc. We all know, the word diet has been co-opted & ruined. Today's "diets" are well-executed marketing plans to sell products and make lots of money. That's why there are so many of them. And none of 'em work.<br />
<br />
Yet there aren't any vegan / plant-based diets I can think of that come with pre-packaged foods you are required to purchase. You shouldn't have to buy anything in a package, really. Real food doesn't come in a box that requires you to add water. It comes with roots and is often leafy and green. And those of us encouraging veganism or <b>a plant-based diet</b> don't have any reason to lie to you, we don't even have a product to sell you! On the contrary, we can help you keep your money in your pocket and help you save your own life. So very sexy, indeed.Michelle Schwegmannhttp://www.blogger.com/profile/13317119020589649691noreply@blogger.com3tag:blogger.com,1999:blog-5891461680131524000.post-57487196793086391582011-03-19T15:10:00.000-07:002011-03-19T15:10:18.533-07:00hey, hello!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-JpUFqMvO3D8/TYUaINMxRHI/AAAAAAAAAjo/XaLvAQQ52Ko/s1600/PART_1300567168323.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://lh3.googleusercontent.com/-JpUFqMvO3D8/TYUaINMxRHI/AAAAAAAAAjo/XaLvAQQ52Ko/s400/PART_1300567168323.jpeg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Solidarity in Key West. I was so happy to see the word vegan.</td></tr>
</tbody></table>Hello! Long time no blog. Family vacation and the ensuing recovery are the culprits. And I'm just not the type to have my camera ready to photograph every meal...I'm old fashioned. Heh heh.<br />
<br />
We took a lovely visit with my entire family to the Florida Keys, where for many folks, it's all fish seafood fish fish seafood & fried fish! Not so vegan friendly, or even vegetarian, for that matter. But I did lots of cooking to keep us nourished, and we found one restaurant where we got some yummy sushi and seaweed salads. Plus, a day trip to Key West took us to <a href="http://www.greenrepublicstores.com/">The Green Republic</a>, which was fun. There we enjoyed a Cuban sammy with <a href="http://www.chicagosoydairy.com/teese_vegan_cheese/">Teese</a> - and I love Teese, so that was cool. Otherwise it was tofu scrambles, lots of veggies, simple pastas, beans & rice, mango, pineapple, oranges, apples and peanut butter & jelly. Tasty basics that won't kill ya. You know it.<br />
<br />
My little bit of tan is fading, and I've been cooking up a storm. More food to come, but in the meantime, Eat Your Greens. <a href="http://www.herbivoreclothing.com/products/Only-Kale-Can-Save-Us-Now-Women%27s-Bamboo-Shirt.html">Only Kale Can Save Us Now</a>. xoMichelle Schwegmannhttp://www.blogger.com/profile/13317119020589649691noreply@blogger.com1tag:blogger.com,1999:blog-5891461680131524000.post-14940055241061474942011-03-03T13:07:00.000-08:002011-03-03T13:07:03.048-08:00Quick Dinner: Rice, Beans, Greens & More<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh6.googleusercontent.com/-jAvqK5Qjc-c/TW6oaTRe-0I/AAAAAAAAAjk/2SzQq5VPcDU/s1600/IMG_3196.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="221" src="https://lh6.googleusercontent.com/-jAvqK5Qjc-c/TW6oaTRe-0I/AAAAAAAAAjk/2SzQq5VPcDU/s400/IMG_3196.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pardon my poor photography. We can't all be as good as Josh Hooten.</td></tr>
</tbody></table>I'm not interested in getting food on the table in 10 minutes every night. Quick just isn't a big priority to me, eating real food is - which is why I like to make everything from scratch. It's always better tasting, sometimes cheaper and always more fun. Yeah, our society is now so accustomed to fast food, fast everything, but we've compromised so much to have it quick. Just reading the labels on packaged foods, I automatically put just about everything back on the shelf and make it myself. I don't need all those additives and hydrogenated oils, etc. Just 'cause it's vegan, doesn't mean it's healthy!<br />
<br />
So, I relax at the end of the day by chopping vegetables and hosting a dance party in the kitchen, tripping over the dog and enjoying an adult beverage.<br />
<br />
But sometimes you need to have dinner, like, NOW. You realize it's 7:30, the kid has school in the morning and hasn't had a bath yet, and the dog has already gone to bed. We had this happen the other night. I was making beans from scratch but they weren't done cooking, and I'd already made the mango salsa I wanted to recipe test. But the kid couldn't wait for those beans! Time for some improv.<br />
<br />
We had some leftover homemade guacamole and the baja queso from the Bandito Pizza night, and a bunch of brown rice in the fridge ('causes we always do). Add some of Ruby's favorite salsa from Trader Joe's, some salad greens, some canned refried beans, and dinner was born. We sprinkled some corn chip crumbs on top which made it crunchy good.<br />
<br />
This took all of 10 minutes to throw together. And even if the guac had not been made, avocado chunks would have been perfect. Everything is pretty much something we have laying around, except the mango salsa. That can be the item you make "special" and the rest is fast and easy. There were lots of colors and flavors - and we all scraped our bowls clean.Michelle Schwegmannhttp://www.blogger.com/profile/13317119020589649691noreply@blogger.com2tag:blogger.com,1999:blog-5891461680131524000.post-40441777131107101012011-03-01T15:18:00.000-08:002011-03-01T15:18:51.494-08:00Bandito Pizza<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">We never tire of pizza. We fight over the leftovers, if there are any. But the other night I went for some different flavors in our pie, and it was a success!</div><div class="separator" style="clear: both; text-align: left;">Some background. I went to college in Lawrence, KS, and the best pizza in town was Rudy's. Rudy's Pizza makes a Taco Pizza, and I'd get it every now and then. I remember refried beans and lettuce on it...not sure what else, but even with the cooked romaine on top, it was good. Rudy's is still in Lawrence, and now has Daiya cheese, even. Vegans are everywhere. So if you're driving across I-70, you can get a vegan pie in Lawrence. Just so you know.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For this lovely pie, I wanted a creamy cheesy topping, but it couldn't be the classic tofu ricotta style. Instead I used a basic firm tofu (not super firm), cilantro, garlic, jalapenos, lime juice, salt...there was some other stuff too but it's written down at home....it was so creamy good, with a tint of green from all the cilantro. It was thick but melted perfectly in the oven.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="300" src="https://lh4.googleusercontent.com/-0sAYZtuKj6Q/TW1Dw7N3rnI/AAAAAAAAAjM/NcxKVXlJRss/s400/mex.pizza-1.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baja crema or Vegan Queso...no matter what it's called, it was good!</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div> I started with a cornmeal crust, and cooked the pie in my largest cast iron skillet. The bottom gets perfectly crunchy and everything cooks evenly. It's honestly my favorite way to cook pizza indoors. Grilled is the best, but not this time of year!<br />
<br />
The sauce is enchilada sauce, which is ridiculously easy to make. I'll share a recipe soon. We had some leftover, so it was a perfect choice. Next I layered some simple canned refried beans, and some onions, garlic and zucchini that I'd sauteed quickly in a pan.<br />
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<tr><td style="text-align: center;"><a href="https://lh6.googleusercontent.com/-1xBcqa4uQIE/TW1DxfNjW-I/AAAAAAAAAjQ/rFlw2P8_A68/s1600/mex.pizza-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://lh6.googleusercontent.com/-1xBcqa4uQIE/TW1DxfNjW-I/AAAAAAAAAjQ/rFlw2P8_A68/s400/mex.pizza-2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sprinkling on those vegetables....</td></tr>
</tbody></table> Big bites of tofu cheese and some cherry tomatoes topped it off. There was a good amount of color, whew! Corn would be a natural addition, or any color pepper, fresh jalapenos, mushrooms, or jicama....<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh6.googleusercontent.com/-RPbzUxr71Gw/TW1Dxuue7bI/AAAAAAAAAjU/RQzttgXVStI/s1600/mex.pizza-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://lh6.googleusercontent.com/-RPbzUxr71Gw/TW1Dxuue7bI/AAAAAAAAAjU/RQzttgXVStI/s400/mex.pizza-3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I just fold the top of the crust down & spray it with olive oil. It's perfect.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh5.googleusercontent.com/-Dm2whdotaSA/TW1Dx81gkaI/AAAAAAAAAjY/_zOQtr70spg/s1600/mex.pizza-4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://lh5.googleusercontent.com/-Dm2whdotaSA/TW1Dx81gkaI/AAAAAAAAAjY/_zOQtr70spg/s400/mex.pizza-4.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heading into the 475º preheated oven.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh4.googleusercontent.com/-9vECiNwHhl0/TW1DyTVhxOI/AAAAAAAAAjc/NSHF0clX-Eo/s1600/mex.pizza-5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="292" src="https://lh4.googleusercontent.com/-9vECiNwHhl0/TW1DyTVhxOI/AAAAAAAAAjc/NSHF0clX-Eo/s400/mex.pizza-5.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The pie slides right out of the cast iron. I love that.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-dE6SFKEH3gA/TW1DyqG7qeI/AAAAAAAAAjg/Wtw4GPaIvIQ/s1600/mex.pizza-6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://lh3.googleusercontent.com/-dE6SFKEH3gA/TW1DyqG7qeI/AAAAAAAAAjg/Wtw4GPaIvIQ/s400/mex.pizza-6.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">See how that cheese melts just so? </td></tr>
</tbody></table>Full disclosure. Josh ate the last piece the next day, but it was supposed to be mine. I'll get him next time.Michelle Schwegmannhttp://www.blogger.com/profile/13317119020589649691noreply@blogger.com5tag:blogger.com,1999:blog-5891461680131524000.post-87777901753826049732011-02-22T14:35:00.000-08:002011-02-22T14:35:50.300-08:00More Middle East FeastA couple of Friday's ago we were craving middle eastern food, and we decided to make falafel from scratch. Honest to goodness falafel. So I did some reading in my Middle Eastern cookbooks, comparing recipes and conducting important falafel research, and discovered...real falafel is made with soaked, but NOT COOKED, garbanzos! Did you know that? I felt like I cracked some kind of secret code or something. And I'm ashamed I hadn't sat down and done the reading earlier in life!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-QtKWMNYPc1k/TWQtqE7cq_I/AAAAAAAAAio/7gq5_BqkdYU/s1600/mide.east.7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-QtKWMNYPc1k/TWQtqE7cq_I/AAAAAAAAAio/7gq5_BqkdYU/s400/mide.east.7.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Falafel is full of green. Green and bean. That's why I love it!</td></tr>
</tbody></table><br />
It's so very easy to whip this up, actually. It's basically soaked beans, parsley, cilantro, and various spices. I diverged from tradition though, in the cooking department. <br />
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-VgTpp7KkKXg/TWQxYNCh_vI/AAAAAAAAAis/O12090g8wN8/s1600/mid.east.6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-VgTpp7KkKXg/TWQxYNCh_vI/AAAAAAAAAis/O12090g8wN8/s400/mid.east.6.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Though they don't puff up when fried this way, they are still delicious.</td></tr>
</tbody></table> I didn't deep fry my falafel - instead I opted for little patties that we sauteed in a spray of olive oil. I wanted to save my calories for the rest of the tahini-laden feast. And I'm afraid of deep frying....<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-kIl4AHOhTrU/TWQx94uhlCI/AAAAAAAAAiw/bMjZznMIeHc/s1600/mid.east.1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-kIl4AHOhTrU/TWQx94uhlCI/AAAAAAAAAiw/bMjZznMIeHc/s400/mid.east.1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dear dolma, you are in my heart.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-pT9BVbAVvE4/TWQx-SNSIjI/AAAAAAAAAi0/bnbEwf2PJxI/s1600/mid.east.4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-pT9BVbAVvE4/TWQx-SNSIjI/AAAAAAAAAi0/bnbEwf2PJxI/s400/mid.east.4.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tahini sauce, or tahini dressing, or tahini drink. I love tahini!</td></tr>
</tbody></table>Tahini is made from sesame seed paste. Available both raw and roasted, I always opt for roasted tahini. I buy mine in gigantic jars from <a href="http://www.barburworldfoods.com/">Barbur World Foods</a>, because I find the quality of Lebanese tahini to be consistently tastier, and also much more affordable. Why pay $7.99 for a 16 oz. jar at Whole Foods when I can get a 48 oz. jar for $11.99? Right.<br />
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Tahini sauce is barely a recipe. Tahini, garlic, salt, lemon juice, water. Tahini is very bitter on it's own - it's not the kind of seed or nut butter you spread on toast by itself. It requires a few other ingredients to make it amazing. But once you get it in your rotation of sauces and dressings, you will be dipping or spreading everything in iron-packed tahini. Here's a rough guide to amounts for you:<br />
<br />
<u><b>Tahini Sauce</b></u><br />
1/2 cup tahini<br />
1/4 cup lemon juice<br />
1 large clove garlic<br />
1-2 teaspoons salt<br />
1/4 - 1/2 cup water<br />
<br />
Mix all the ingredients in a food processor or blender, beginning with the lesser amounts of salt and water and adjusting to your taste. You can make this thinner or thicker as you like, depending on the amount of water you use. The sauce will thicken in the fridge, just thin it out with water!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-6G7D5ikltI0/TWQ2QC-0TdI/AAAAAAAAAi4/MK1afBqwwyA/s1600/mid.east.5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-6G7D5ikltI0/TWQ2QC-0TdI/AAAAAAAAAi4/MK1afBqwwyA/s400/mid.east.5.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amazing Arabic bread!</td></tr>
</tbody></table>Another fun thing about international markets...You won't find this amazing bread at your local Fred Meyer, eh? Plus, there are amazing delights in the deli to be had.....<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-afWThDd6bTU/TWQ2xlBXRwI/AAAAAAAAAi8/_V9aKE5bpaU/s1600/mid.east.2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-afWThDd6bTU/TWQ2xlBXRwI/AAAAAAAAAi8/_V9aKE5bpaU/s400/mid.east.2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Veggie Kibbeh from Barbur. Get it there or at Ya Hala!</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-zcQPNCdu6G0/TWQ2yLj_3-I/AAAAAAAAAjA/W3aG4hGmJFU/s1600/mid.east.3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-zcQPNCdu6G0/TWQ2yLj_3-I/AAAAAAAAAjA/W3aG4hGmJFU/s400/mid.east.3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simple fava bean salad with bell peppers & olive oil</td></tr>
</tbody></table>Every Middle East Feast had better be served with a garnish plate. Pink pickled turnips, olives, mint, tomato slices, pita bread, cucumbers, <a href="http://eatlikeyougiveadamnbook.blogspot.com/2011/02/kale-taboulleh-yahooey.html">taboulleh</a>, pickled jalapenos or carrots if you like it spicy. Plus, you can make hummus, baba ganouj, and be sure to have plenty of tahini sauce to dip or pour on everything. Dessert should be simple, some little oranges or maybe a date or two. If you have room in your belly, that is.Michelle Schwegmannhttp://www.blogger.com/profile/13317119020589649691noreply@blogger.com3tag:blogger.com,1999:blog-5891461680131524000.post-41963280258210905102011-02-17T22:41:00.000-08:002011-02-17T22:41:07.022-08:00Kale Taboulleh Yahooey!One of our new lines and future shirts, etc. at Herbivore is "Only Kale Can Save Us Now" because if you haven't heard, kale is like, REALLY good for you!<br />
<br />
Anyway, months ago I thought about making this taboulleh - and I had either just used my kale or didn't have any bulgur. Or the dog ate my bulgar, you know how it is. <br />
<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-fj-FeNxytW4/TV17nkHSBrI/AAAAAAAAAiQ/cX4phv4GioA/s1600/IMG_3126.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="http://3.bp.blogspot.com/-fj-FeNxytW4/TV17nkHSBrI/AAAAAAAAAiQ/cX4phv4GioA/s400/IMG_3126.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">There was some coffee bit into, but barely spilled. whew.</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-q6ilup_NETg/TV17pC_fGJI/AAAAAAAAAiU/avElvKLTFUo/s1600/IMG_3129.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-q6ilup_NETg/TV17pC_fGJI/AAAAAAAAAiU/avElvKLTFUo/s400/IMG_3129.jpg" width="223" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bulgar and nutritional yeast mixing it up ON THE FLOOR.</td></tr>
</tbody></table>Yeah, Sassy ate the damn bulgar! ARGHHHH!!!!! And funny thing is I think she used the step stool to get up to the counter. <br />
<br />
Anyway - KALE!!!<br />
Kale is something of a darling these days, which is a really fun thing to type. It seems like every vegan I know is always eating kale, there are bars that serve kale now (probably just in Portland, but still!) and people are munching away on kale chips and sipping kale smoothies....and I felt like my boring steamed kale or sauteed kale was just getting OLD.<br />
Hello, Mr. Taboulleh!<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-eYZEUsbFOe8/TV4IgCGiehI/AAAAAAAAAiY/x0Ilcnk8qPs/s1600/kale.one.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-eYZEUsbFOe8/TV4IgCGiehI/AAAAAAAAAiY/x0Ilcnk8qPs/s400/kale.one.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Step aside Mr. Parsley, Ms. Kale is in town.</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table>I have had a love affair with the middle east for years now, and have been to Beirut, Lebanon a couple times (not the Oregon town of Lebanon, though. hmmm....). I admit I've got a snooty palate for typical middle eastern food. Thankfully, Portland is home to some seriously <a href="http://www.yahalarestaurant.com/">good traditional</a> <a href="http://nicholasrestaurant.com/">homestyle</a> Lebanese food, but I don't partake as often as I probably should. So I make do with trips to <a href="http://www.barburworldfoods.com/">Barbur World Foods</a> and make my own crazy versions, which now I will share with you.<br />
<br />
<b><u>Kale Taboulleh</u></b><br />
1/2 cup bulgar<br />
1 bunch curly kale, deveined & torn into smaller pieces<br />
2 small (like in a plastic container but avoid this b/c it's a ripoff!) or 1 regular bunch fresh mint, leaves only<br />
1/3 cup onion, finely chopped (green, white, red, whatever you have!)<br />
2 small or 1 big clove garlic, finely chopped<br />
1 cup chopped tomatoes <br />
1/4 to 1/3 cup lemon juice (to taste, about 2 lemons)<br />
1/4 to 1/3 cup olive oil (your choice, really)<br />
1 teaspoon salt<br />
<br />
Measure bulgar into a bowl or cup and pour boiling water to cover about an inch above grains. It will be absorbed & ready in about 20 minutes. Put some kale leaves into the bowl of your food processor, and pulse a few times. Add leaves until all the kale is chopped super fine, like the picture above. Add in the mint and pulse a bit more. You want this all chopped super fine! Scrape greens into a large bowl, and add fluffed bulgar on top. Add remaining ingredients (start with lesser amounts of lemon and oil) and taste for adjustments. You might like more salt, more lemon, etc. Stir it up really well, making sure to get everything all mushed up together. You can eat it now, but honestly, it's best if you wait a while, and it's even better the next day!<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-rtgKA4LM_ck/TV4RAr0_GkI/AAAAAAAAAic/56AG8Ua1ANY/s1600/kale.two.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-rtgKA4LM_ck/TV4RAr0_GkI/AAAAAAAAAic/56AG8Ua1ANY/s400/kale.two.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is so easy it's obvious why people have made it for centuries.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-u36InSiRxs0/TV4RZ9hv5HI/AAAAAAAAAik/P1ZvvZ1_2Oo/s1600/kale.three.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-u36InSiRxs0/TV4RZ9hv5HI/AAAAAAAAAik/P1ZvvZ1_2Oo/s400/kale.three.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir it up, stir it up!</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-YdlmDQ5QJTQ/TV4RZkynTwI/AAAAAAAAAig/X8H74_dQC4s/s1600/kale.four.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-YdlmDQ5QJTQ/TV4RZkynTwI/AAAAAAAAAig/X8H74_dQC4s/s400/kale.four.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The more kale you eat, the more vegan you are. </td></tr>
</tbody></table>We ate this in a bowl after it was finished. We ate some the next day, with leftover falafel and just by itself. It obviously could play a lovely part in a mezze spread, with hummus, olives, eggplant, etc. You could put it in a sandwich! Add it to a greens salad, or, if you really want to be adventurous and eat like a true Beiruter -- put some of this lovely taboulleh in a bowl and top it with lentil soup. Usually that is done with fattoush (bread salad) but it works beautifully with a hearty salad like this, too.Michelle Schwegmannhttp://www.blogger.com/profile/13317119020589649691noreply@blogger.com2tag:blogger.com,1999:blog-5891461680131524000.post-33956742805082031732011-02-15T10:30:00.000-08:002011-02-15T10:30:34.678-08:00New Vegans Make me SmileLast week I had the pleasure of talking with a woman about her family going vegan. She has a husband and two little people. We <a href="http://www.herbivoreclothing.com/products/Living-Vegan-for-Dummies-by-Alexandra-Jamieson.html">found a book</a> to make the transition to easier for her foodwise, something simple to replace the basics she'd been making for years. I sat down and read the book that she got, finally - because I hadn't. And it is really good and super helpful. So much information is covered quickly and with an ease and style that is readable, nonjudgmental, but so very vegan. The author is Alex Jamieson, famous (at least to me!) for repairing Morgan Spurlock and nursing him back to health after he ruined himself making the documentary <a href="http://en.wikipedia.org/wiki/Super_Size_Me">Super Size Me</a>.<br />
<br />
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<tr><td style="text-align: center;"><a href="http://www.herbivoreclothing.com/product_images/p/663/vegandummies_item__31416_std.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="http://www.herbivoreclothing.com/product_images/p/663/vegandummies_item__31416_std.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I don't like the word dummie, but I really like this book.</td></tr>
</tbody></table>Anyway, I absolutely love talking with fired up new vegans! Lucky me that I've done this so many times - but it is always so damn awesome to connect with a person who has recently had that "aha!" moment and seen that much of what she thought was healthy and good, was actually making her family sick. What she thought was simple and true (milk is good for you!) was actually complicated and deceitful, and she was TICCED OFF! It was great because she took that energy, convinced her husband to go vegan, and completely switched her family overnight. I teared up talking with her. Part of her vegan education was seeing <a href="http://www.forksoverknives.com/">Forks Over Knives</a>, which will be coming out soon. People. I implore you. Take a friend to see that movie. It could literally save their life, not to mention how many animals it could save if they stopped eating them!Michelle Schwegmannhttp://www.blogger.com/profile/13317119020589649691noreply@blogger.com0tag:blogger.com,1999:blog-5891461680131524000.post-56223042378942826202011-02-08T07:11:00.000-08:002011-02-08T08:20:28.720-08:00Slow Roasted TomatoesIf you don't come to Portland to visit the vegan mecca that it is, then you must come to consume the tomatoes of a Portland summer. You're crazy if you don't. Certifiably crazy, and that is not an exaggeration. I'll never forget when I first discovered the "early girl" variety at the <a href="http://www.portlandfarmersmarket.org/">Portland Farmers Market</a>....I would buy an entire grocery bag full, take them home and put them in pretty bowls to look at, and eat them with sourdough bread and basil and olive oil. Early girls ripen early (really? ha.) and are small, red sweet little numbers that scream TOMATO! Then I learned how to grow my own - and the varieties I love have expanded and my counters some years are over-run with tomatoes of every color. I even have a framed picture of some particularly beautiful tomatoes that we grew. I love summer for tomatoes! Sadly, some summers in Portland just never warm up enough, and twice we have been left with 8 plants heavy with the weight of hard, green tomatoes. That is a sadness I push from my memory - the sun will not disappoint this year, oh no.<br />
But in these dark days of winter what's a gal to do about needing a good tomato? My budget is not of the $4.99 per pound flown in from wherever that have no flavor and are usually mealy. Ugh. No. I am more of the "let's make lemons out of lemonade" kind of person, only in this case, with tomatoes.<br />
I make these little gems!<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_-9TU1AzpfJY/TVFXajon8fI/AAAAAAAAAh8/GGhSj5vaLwU/s1600/tomatos.one.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/_-9TU1AzpfJY/TVFXajon8fI/AAAAAAAAAh8/GGhSj5vaLwU/s400/tomatos.one.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's not their fault they were born as normal cherry tomatoes.</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_-9TU1AzpfJY/TVFXa991qGI/AAAAAAAAAiA/vfMCpJG24uU/s1600/tomatos.three.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/_-9TU1AzpfJY/TVFXa991qGI/AAAAAAAAAiA/vfMCpJG24uU/s400/tomatos.three.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some time in the oven has improved the little guys.</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_-9TU1AzpfJY/TVFXbY97_tI/AAAAAAAAAiE/Q23_6ESxLYI/s1600/tomatos.two.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/_-9TU1AzpfJY/TVFXbY97_tI/AAAAAAAAAiE/Q23_6ESxLYI/s400/tomatos.two.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perfectly roasted in the oven on a February day.</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table>Roasting a vegetable (or in this case, a fruit) will bring out it's natural sugars and flavors. Slow roasting intensifies this for tomatoes. With their high water content slow roasting creates a chewy, sweet treat instead of a blob of boiled tomato. <br />
<br />
<b>Slow Roasted Oven Tomatoes</b><br />
1 package or bunch of cherry tomatoes - a lot!<br />
olive oil spray<br />
kosher or sea salt<br />
<br />
Preheat your oven to 250°. Line a baking sheet with parchment paper. Slice the tomatoes in half and line them up next to one another on the baking sheet. Spray generously with olive oil and sprinkle lightly with salt. Roast in the oven for at least an hour, up to two hours. The time depends on the size of the cherry tomato. You want the tomato to be shriveled up and even can be browning a bit. Just take one out and taste it - you'll know it's done when it's a bit chewy and it's super sweet tomato taste knocks you on the floor.<br />
<br />
You can use these anywhere. On top of pizza, tossed in pasta, on toast with tofu ricotta, in a sandwich, in a quesadilla, layered in lasagna, in pesto, in salsa, or as a snack. Only 5 or 6 more months 'til tomato season hits PDX!Michelle Schwegmannhttp://www.blogger.com/profile/13317119020589649691noreply@blogger.com1tag:blogger.com,1999:blog-5891461680131524000.post-47904192850754428372011-02-04T16:48:00.000-08:002011-02-05T15:27:25.349-08:00Quick Curried Tofu ScrambleTofu is an ingredient that many omnivores shun, yet many vegans adore. I admit I had NO clue to what to do tofu the first time I made it. It was 1999 and I actually tried marinating some in red wine with garlic and olive oil. It turned out and pink, jiggly and burnt. Well, those days are a dim memory, but there is a lot to learn about tofu. If you are new to tofu, you must learn how to treat it right, that's all. And you must learn which tofu is good to use for which application. But one recipe that is really hard to mess up is a good tofu scramble. No marinating is required, and you can use up some vegetable odds and ends in the process of making a filling and fantastical breakfast! Or dinner. We'll talk about other tofus soon, promise. But for now, we must scramble!<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_-9TU1AzpfJY/TUySdXtBxeI/AAAAAAAAAg8/5rsTMJK3d-A/s1600/scramble.two.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/_-9TU1AzpfJY/TUySdXtBxeI/AAAAAAAAAg8/5rsTMJK3d-A/s400/scramble.two.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tofu, Vegetables, Toast. Tasty.</td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
<br />
</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Tofu scramble can be made with firm tofu, extra firm tofu, super firm tofu, extra super firm tofu....but NOT silken tofu. NEVER silken. You will always use a tofu that is in a plastic tub or that is completely wrapped in plastic, never in the aseptic container. Personally, I like any firm-ish tofu in a scramble, but I mainly buy super firm tofu, because it is versatile and is more dense and chewy. You may wonder about the need to press tofu for a scramble. I think it's not necessary, since I add water to help mix the spices in....and since the scramble doesn't need to stay together like a tofu "steak" would, pressing isn't required. The other great thing about super firm tofu is that I never press it - in fact, I haven't pressed tofu in years.<br />
<br />
The other choice you have with scrambles is whether you like to crumble or cube your tofu. I usually cube, but today I crumbled. Call me crazy. It looks very eggy when you crumble. Here's how I made our scramble this morning.<br />
<br />
1 medium onion, chopped or sliced<br />
1/2 package extra-firm tofu <br />
leftover steamed kale, chopped. however much you've got - or fresh spinach <br />
1 large carrot, grated<br />
1 teaspoon garlic granules<br />
2 teaspoons Indian curry powder<br />
1 teaspoon chopped chives or cilantro<br />
2 tablespoons nutritional yeast<br />
1/2 to one cup water<br />
2 tablespoons soy sauce or Bragg's<br />
<br />
Spray olive oil in a large non-stick skillet (or cast iron, but use a bit more oil.) On medium-high heat, saute onion until it starts to brown. Next, add your tofu, either crumble it right over the pan or toss in your cubes. Let it brown for a couple minutes, stirring periodically.<br />
While the tofu browns, get your spices. Add the garlic, curry powder, chives or cilantro and nutritional yeast. While mixing that in, add some water, depending on how dry your pan is. If there is a lot of moisture, don't add much or even any, but if it's dry, add water to help incorporate the spices. Add the Bragg's, then let it cook for few more minutes.<br />
Add the leftover veggies and warm through. Eat with toast or tortillas or whatever you like.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_-9TU1AzpfJY/TUySc3SXk0I/AAAAAAAAAg4/Y5CIAduriUg/s1600/scramble.one.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/_-9TU1AzpfJY/TUySc3SXk0I/AAAAAAAAAg4/Y5CIAduriUg/s400/scramble.one.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The curry powder made it yellow - tumeric does the same thing.</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table>This scramble could have easily had spinach, tomatos, cauliflower, broccoli - you name it. It could have been flavored Italian style, with basil and oregano - or Mexican with cumin and coriander. But I happened to have these veggies right there, ready to rock. And curry sounded good! This took less than 10 minutes to throw together. Josh changed the flat on my bike while I made breakfast, we ate, and then we were off to work!Michelle Schwegmannhttp://www.blogger.com/profile/13317119020589649691noreply@blogger.com2tag:blogger.com,1999:blog-5891461680131524000.post-82603086257164232712011-01-31T13:16:00.000-08:002011-02-05T15:24:06.458-08:00Birthday Cupcakes for the Portland KindergartenerLately it feels like every other joke around here is about <a href="http://www.ifc.com/portlandia/">Portlandia</a>, the new show that lovingly makes fun of our fair, gray city. Believe me, Portland has earned every joke that comes our way, what with our open minds and acceptance of alternative lifestyles. We wear them with pride on our striped and polka dotted sleeves, I tell you!<br />
So - it should come as no surprise that for our daughter Ruby's birthday today we had to bake some very special cupcakes. <b><i>Vegan, gluten-free, soy free cupcakes, to be precise.</i></b> Vegan (duh), gluten-free because one of her classmates is gluten-free as is her teacher (at her democratic public charter school, SO Portland) and soy-free because one of her classmates is allergic to soy! Whew!<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_-9TU1AzpfJY/TUcXQfxDr2I/AAAAAAAAAgc/_5IZXe7L4Hc/s1600/cupcakes.five.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://4.bp.blogspot.com/_-9TU1AzpfJY/TUcXQfxDr2I/AAAAAAAAAgc/_5IZXe7L4Hc/s400/cupcakes.five.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not white like processed flour cupcakes, but a better & nuttier beige vanilla!</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_-9TU1AzpfJY/TUcXQ4dSiYI/AAAAAAAAAgg/8N07tFfw_Ew/s1600/cupcakes.six.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://3.bp.blogspot.com/_-9TU1AzpfJY/TUcXQ4dSiYI/AAAAAAAAAgg/8N07tFfw_Ew/s400/cupcakes.six.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ruby was VERY excited about the chocolate. </td><td class="tr-caption" style="text-align: center;"><br />
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</td></tr>
</tbody></table>SO - I made the Vanilla Gluten Freedom cupcakes from <a href="http://www.herbivoreclothing.com/products/Vegan-Cupcakes-Take-Over-The-World-by-Isa-Chandra-Moskowitz.html">Vegan Cupcakes Take Over The World</a>, and the Chocolate Gluten Freedom cupcakes, too. Then I realized as I was getting everything prepped that my muffin pan was still lent out....but not to worry...5 & 6 year old humans don't care about cupcake shape, right? Freestyle cupcakes commenced. <br />
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I am not an experienced gluten-free baker, though I do use many different flours in my baking. I'll switch out the white whole wheat for some barley or kamut or spelt, but those all contain gluten. So this was a first for me, and it was easy as can be. The recipe calls for several different flours, one of which is quinoa flour. I was shocked that the price at my local high-priced natural foods market was $11.99 for a 1 pound bag of quinoa flour! That price does not jive with my budget or my sense of thriftiness. So I left the bag on the shelf and got myself a few cups of organic white quinoa (all I had at home was red) and went home to grind some flour. I know, I'm living in the dark ages, grinding my own flour. Ha. But it was just like grinding coffee, and within seconds I had plenty of quinoa flour. Look!<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_-9TU1AzpfJY/TUcbo-EqoQI/AAAAAAAAAgk/yeirpiWMgr8/s1600/cupcakes.seven.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/_-9TU1AzpfJY/TUcbo-EqoQI/AAAAAAAAAgk/yeirpiWMgr8/s400/cupcakes.seven.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thank you, Ms. Magic Bullet. A bounty of quinoa flour.</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_-9TU1AzpfJY/TUcc6jE49nI/AAAAAAAAAgo/x5QSDMbuk_c/s1600/cupcakes.four.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/_-9TU1AzpfJY/TUcc6jE49nI/AAAAAAAAAgo/x5QSDMbuk_c/s400/cupcakes.four.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I wised up when I baked the chocolate one. Bread pans = Squares!</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_-9TU1AzpfJY/TUcc6-kLqhI/AAAAAAAAAgs/A-jevWTwo5Y/s1600/cupcakes.one.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/_-9TU1AzpfJY/TUcc6-kLqhI/AAAAAAAAAgs/A-jevWTwo5Y/s400/cupcakes.one.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here are the vanilla's pre-baked. They got wonky but still looked cute!</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div>It was fun to make a treat for her class - especially a treat that <i>everyone</i> could have. Because she is vegan, Ruby is often <i>not</i> able to consume the same treat as everyone else. She's used to it - she doesn't want to eat food that isn't vegan and has never once complained. But to make a bunch of cupcakes that she can have with her class and her wonderful teacher was truly a treat for me. I am also a fan of showing the generosity that veganism is - for animals and for people. I like to show that we are a thoughtful bunch of folks who are trying hard to be kind to everyone. Damn, I'm a sap! I hope they loved the cupcakes.Michelle Schwegmannhttp://www.blogger.com/profile/13317119020589649691noreply@blogger.com3tag:blogger.com,1999:blog-5891461680131524000.post-10885205723146944672011-01-30T16:44:00.000-08:002011-01-30T16:44:56.269-08:00I'd love to knowWhat was the biggest change for you when you went vegan? What foods did you eat at first? What did you miss, if anything? What was your favorite meal to make when you first went vegan - what are YOUR standby meals - for anytime of day - when you just don't know what else to make?<br />
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If you were going to add something to a Vegan 101 class, what would it be?Michelle Schwegmannhttp://www.blogger.com/profile/13317119020589649691noreply@blogger.com12tag:blogger.com,1999:blog-5891461680131524000.post-27283188037915197022011-01-20T14:42:00.000-08:002011-01-20T14:42:30.627-08:00Everybody Say KnishI may not love a parade, but I love a knish. Why do knishes inspire me to say bizarre things? I don't know and honestly I don't care. I LOVE A KNISH! My favorite knish line is "knish me deadly." You know, like the song by <a href="http://www.youtube.com/watch?v=fckR5u2ukeQ">Lita Ford</a>. And like Lita sings, a knish ain't no big thing.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_-9TU1AzpfJY/TTi0FhGhIPI/AAAAAAAAAgI/HLOGKz7b_9E/s1600/knish.four.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/_-9TU1AzpfJY/TTi0FhGhIPI/AAAAAAAAAgI/HLOGKz7b_9E/s400/knish.four.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So cute & round & with yummy insides.</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_-9TU1AzpfJY/TTi0FepAg2I/AAAAAAAAAgE/kRMUlEJpMkw/s1600/knish.five.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/_-9TU1AzpfJY/TTi0FepAg2I/AAAAAAAAAgE/kRMUlEJpMkw/s400/knish.five.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A golf ball sized dough ball is enough to cradle what your knish loving heart desires.</td></tr>
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It all begins with potatoes, whipped potatoes to be exact. I am never one for peeling vegetables, but for a knish, you must. Then you mix your cooked whipped potatoes with some flour (I only use white whole wheat) and some spices....thyme, garlic powder, the basics....and you make a dough. <br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_-9TU1AzpfJY/TTi0GJ1qDmI/AAAAAAAAAgM/uRet_RBa1X8/s1600/knish.one.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/_-9TU1AzpfJY/TTi0GJ1qDmI/AAAAAAAAAgM/uRet_RBa1X8/s400/knish.one.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just fold those sides over and play patty cake with the disc. I'm not kidding!</td></tr>
</tbody></table>What to put inside? Classics are mushrooms and onions. Or spinach. I believe some folks put cheese in but I've never done that. I like the knish as a vehicle for greens and such to get into my daughter. She'll eat anything when it's in a knish. Can you blame her? So this time, it's got onions, garlic, mushrooms, spinach and seitan. I know! Chock full of love.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_-9TU1AzpfJY/TTi0G-uttaI/AAAAAAAAAgQ/JlF-yp2Pcr0/s1600/knish.six.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/_-9TU1AzpfJY/TTi0G-uttaI/AAAAAAAAAgQ/JlF-yp2Pcr0/s400/knish.six.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I tried one as a square but it didn't make a difference. It still wound up round!</td></tr>
</tbody></table>Once you have all your knishes made you just bake them for 25 minutes and make a salad to go with for dinner. Or, you just watch an episode of Diego! with your kid, do some laundry, or play fetch with the dog. You can always do the dishes if you're really inspired.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_-9TU1AzpfJY/TTi0HYaxxgI/AAAAAAAAAgU/Zqt1tyomHSE/s1600/knish.three.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/_-9TU1AzpfJY/TTi0HYaxxgI/AAAAAAAAAgU/Zqt1tyomHSE/s400/knish.three.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used my silpat baking mat but parchment is nice too. These can be low-fat for sure!</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_-9TU1AzpfJY/TTi0H1-l9UI/AAAAAAAAAgY/nVa48dXiQXI/s1600/knish.two.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/_-9TU1AzpfJY/TTi0H1-l9UI/AAAAAAAAAgY/nVa48dXiQXI/s400/knish.two.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I like to bake them until they get this crispy on the bottom.</td></tr>
</tbody></table>I'm working on "my" recipe for these - but FYI, I am adapting one from this book. I really like this book, but the name is pretty insulting. <i>Yes! I actually WILL believe good food is vegan.</i> But hey, it's a good book.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.herbivoreclothing.com/products/You-Won%27t-Believe-It%27s-Vegan%21-by-Lacey-Sher-and-Gail-Doherty.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="http://www.herbivoreclothing.com/product_images/w/728/dsc09996_item__97167_std.jpg" width="200" /></a></div>I also want to make some knishes with sweet potatoes, because those are even more wonderful than yukon golds and better for you, too. I will post recipes soon....I still owe you the chickpea pancake recipe and now this one. I won't forget, promise!<br />
Finally, if you can think of a good knish pun, leave it in the comments. I would love that.Michelle Schwegmannhttp://www.blogger.com/profile/13317119020589649691noreply@blogger.com7tag:blogger.com,1999:blog-5891461680131524000.post-42651098009189709892011-01-15T09:51:00.000-08:002011-01-15T09:51:28.876-08:00Mr. Herbivore's Birthday<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">Before I begin, I don't remember....have you met Sassy yet? Here she is with her human sister. She has lived with us for a year and 3 months, and she's still scared of pretty much everything and everybody - except us. She is a Basset Hound, and she is one long dog. </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_-9TU1AzpfJY/TTER-rGZs_I/AAAAAAAAAgA/GthCvLXYoMg/s1600/sassy.ruby.leaves.one_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/_-9TU1AzpfJY/TTER-rGZs_I/AAAAAAAAAgA/GthCvLXYoMg/s320/sassy.ruby.leaves.one_1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My name is Sassy & I'm a scaredy dog. Don't love me, I'll run!</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;">Anyway, traditions! We have a few of our own traditions....like a vacation anywhere sunny during the first three months of the year to escape the rain...walks with the dog on Christmas day, bike rides whenever we can, but always to <a href="http://www.propereats.org/">Proper Eats</a> on our day off in the summertime...AND....double decker veggie burgers on Josh's birthday. Why? I don't remember, but dang if it isn't fun! This year, only Josh doubled it, but that's because I was too cheap to buy two boxes of burgers. I know, I'm a goof.</div><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_-9TU1AzpfJY/TTEPjmFQZnI/AAAAAAAAAfs/fskvZw7CTj8/s1600/burgers.two.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="http://3.bp.blogspot.com/_-9TU1AzpfJY/TTEPjmFQZnI/AAAAAAAAAfs/fskvZw7CTj8/s320/burgers.two.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is Ruby's burger! She never liked veggie burgers until this week!</td></tr>
</tbody></table> We used the new buns from <a href="http://www.daveskillerbread.com/bluesbuns.shtml">Dave's Killer Bread,</a> because they are the most delicious buns in the world. Buns! I love buns. And we got them at <a href="http://www.foodfightgrocery.com/">Foodfight</a>, naturally. Also, I'd like some homemade fries with that burger, please. <br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_-9TU1AzpfJY/TTEPkhCuqaI/AAAAAAAAAf0/Y5usxvKEOFQ/s1600/fries.one.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/_-9TU1AzpfJY/TTEPkhCuqaI/AAAAAAAAAf0/Y5usxvKEOFQ/s320/fries.one.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We like potatoes at our house. Just tossed in oil, garlic, pepper, salt & baked to perfection.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_-9TU1AzpfJY/TTEPk_hRnyI/AAAAAAAAAf4/A2gMG6dAvcM/s1600/fries.toss.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="255" src="http://3.bp.blogspot.com/_-9TU1AzpfJY/TTEPk_hRnyI/AAAAAAAAAf4/A2gMG6dAvcM/s320/fries.toss.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here I am, tossing the taters. Only one flew out!</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_-9TU1AzpfJY/TTEPlW6OdeI/AAAAAAAAAf8/2JIPsHTCtBg/s1600/teese.one.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/_-9TU1AzpfJY/TTEPlW6OdeI/AAAAAAAAAf8/2JIPsHTCtBg/s320/teese.one.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This made the burger....melted Teese cheddar. This stuff is delicious! </td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table>Here's Ruby's whole plate. She at half her burger, all her salad, and two fries. The rest of her burger went in her school lunch the next day. She was stoked!<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_-9TU1AzpfJY/TTEPjNPU5bI/AAAAAAAAAfo/Q9MLJ9z2pJk/s1600/burgers.three.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/_-9TU1AzpfJY/TTEPjNPU5bI/AAAAAAAAAfo/Q9MLJ9z2pJk/s320/burgers.three.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Though the salad was green leaf, and not her favorite (Mache) she ate it all. Yay!</td></tr>
</tbody></table>And finally - dessert. Something small but yummy....vanilla Coconut Bliss with a butterscotch chocolate chip cookie from <a href="http://sweetpeabaking.com/">Sweetpea</a>. I put the cookie in the still warm oven and it was supremely delish with the vegan ice cream.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_-9TU1AzpfJY/TTEPkCTlDbI/AAAAAAAAAfw/NIc2SXW5meU/s1600/dessert.one.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="http://1.bp.blogspot.com/_-9TU1AzpfJY/TTEPkCTlDbI/AAAAAAAAAfw/NIc2SXW5meU/s320/dessert.one.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This cookie is ridiculously good. Seriously. Go get one.</td></tr>
</tbody></table>It was a very happy birthday for my man. Happy birthday Josh! xoxoxoMichelle Schwegmannhttp://www.blogger.com/profile/13317119020589649691noreply@blogger.com1tag:blogger.com,1999:blog-5891461680131524000.post-69078776049192225262011-01-12T12:43:00.000-08:002011-01-12T12:43:04.447-08:00Taco Salad: Guesting and Testing at The Betty Crocker Project!<div style="font-family: Arial,Helvetica,sans-serif;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<a href="http://3.bp.blogspot.com/_-9TU1AzpfJY/TSo_ptuoqeI/AAAAAAAAAfc/I4sJMAnNiPA/s1600/taco.salad.three.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/_-9TU1AzpfJY/TSo_ptuoqeI/AAAAAAAAAfc/I4sJMAnNiPA/s320/taco.salad.three.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is what it is all about. Amen.</td></tr>
</tbody></table>I am HONORED to be a guest blogger for the <a href="http://www.meettheshannons.net/">Meet The Shannons</a> today! You can check out their post which has a flattering intro that makes me blush...or you can read the post right here! Either way, thank you Shannons! xoxoxo <br />
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"You sweet talker, Betty Crocker!" Remember that jingle?<br />
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When I first heard about <a href="http://www.meettheshannons.net/">The Betty Crocker Project</a>, I had that immediate feeling "Why didn't I think of that first!" I was jealous and relieved at the same time. Somebody would do this important work, and it wasn't me -- but dang if it isn't a great idea!<br />
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So obviously I jumped at the challenge to do a guest post for the blog. Confession: I was slightly disappointed that we were to do the Taco Salad recipe! It's true, though I did not tell Annie. I thought Taco Salad was too easy! I mean, I wasn't going to have to drive across town to sixteen ethnic markets to find the exact ingredients....I wasn't going to need to make 5 items from scratch before I could even begin the taco salad recipe....but wait... what is that? DEEP FRYING? Now I was scared. Talk about foreign and exotic! I'm in over my head and I am deeply afraid. There is nothing like deep burning hot oil to put the fear into me. I am not a deep-fried vegan - I'm more of a saute or steam vegan. Turns out taco salad was going to be exciting after all. I was going to consume something, fried deeply, that was made in my own home. Pigs flew, I tell you.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">I enlisted the help of my doting husband and some other deeply traditional friends on Christmas Eve to complete the mission. </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_-9TU1AzpfJY/TSomGd8TDiI/AAAAAAAAAfI/rbWoE3GhLbU/s1600/taco.salad.two.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/_-9TU1AzpfJY/TSomGd8TDiI/AAAAAAAAAfI/rbWoE3GhLbU/s400/taco.salad.two.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The centerpiece really makes the table, don't you agree?</td></tr>
</tbody></table><div style="font-family: Arial,Helvetica,sans-serif;">Here is what you need to get your party started. I recommend getting all of your ingredients prepped first, because once you have your shells deep-fried, everything comes together quickly.</div><blockquote style="font-family: Arial,Helvetica,sans-serif;"><div><ul><li><span style="font-size: small;">4 Cups of Vegetable Oil for deep-frying the tortillas</span></li>
<li><span style="font-size: small;">10 inch Flour Tortillas</span></li>
<li><span style="font-size: small;">1 Package of Yves Meatless Ground</span></li>
<li><span style="font-size: small;"> 1/2 Large Red Onion (diced)</span></li>
<li><span style="font-size: small;">1 Can Kidney Beans, drained and rinsed. Wash the can, remove paper label & set aside to assist with the salad bowl making </span></li>
<li><span style="font-size: small;">3 Tablespoons Olive Oil</span></li>
<li><span style="font-size: small;">2 Dashes of <a href="http://www.amazon.com/Lazy-Kettle-Brand-Natural-Liquid/dp/B000I552GE?ie=UTF8&tag=meett-20&link_code=btl&camp=213689&creative=392969" target="_blank">Liquid Smoke</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=meett-20&l=btl&camp=213689&creative=392969&o=1&a=B000I552GE" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /></span></li>
<li><span style="font-size: small;">1 Tablespoon</span> <a href="http://www.amazon.com/Texas-Pete-Hot-Sauce-12oz/dp/B0004JQW54?ie=UTF8&tag=meett-20&link_code=btl&camp=213689&creative=392969" target="_blank">Texas Pete Hot Sauce</a> <span style="font-size: small;"> we used Tapatio Hot Sauce instead!<a href="http://www.amazon.com/Texas-Pete-Hot-Sauce-12oz/dp/B0004JQW54?ie=UTF8&tag=meett-20&link_code=btl&camp=213689&creative=392969" target="_blank"><br />
</a></span></li>
<li><span style="font-size: small;">1/2 Teaspoon <a href="http://www.amazon.com/Bragg-Liquid-Aminos-16-liquid/dp/B0006Z7NNG?ie=UTF8&tag=meett-20&link_code=btl&camp=213689&creative=392969" target="_blank">Braggs</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=meett-20&l=btl&camp=213689&creative=392969&o=1&a=B0006Z7NNG" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /></span> </li>
<li><span style="font-size: small;">1/4 Teaspoon Cayenne Pepper (ground)</span></li>
<li><span style="font-size: small;">1/4 Teaspoon Garlic Powder</span></li>
<li><span style="font-size: small;">1/4 Teaspoon Vegan Poultry Seasoning or Seasoning Salt (most are vegan but you need to read the label to make sure)</span></li>
<li><span style="font-size: small;">1/4 Teaspoon Cumin </span></li>
<li><span style="font-size: small;">1 Head of Romaine Lettuce (chopped into bite size pieces)</span></li>
<li><span style="font-size: small;">1 Cup of <a href="http://www.cosmosveganshoppe.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=DAIVC">Daiya Cheddar Cheese</a> (shredded)</span></li>
<li><span style="font-size: small;">2/3 Cup Black Olives (sliced)</span></li>
<li><span style="font-size: small;">1 Avocado (pitted and pealed. . . we made ours into guacamole but it would have been just as good in slices)</span></li>
<li><span style="font-size: small;"><a href="http://www.tofutti.com/ss-hydro.shtml">Vegan Sour Cream</a></span></li>
<li><span style="font-size: small;">Salsa </span></li>
<li><span style="font-size: small;">Green Onions (chopped) </span></li>
<li><span style="font-size: small;">Cilantro (chopped) </span></li>
</ul></div></blockquote><div style="font-family: Arial,Helvetica,sans-serif;">Christmas eve in Portland was a rainy, cold affair, and we don't have an exhaust fan in our kitchen. These facts, coupled with my irrational fear of deep frying, means that I made my doting husband create our salad bowls outside on the deck. I am a very loved woman. Our buddy E was his accomplice while his partner T and I did the rest of the prep in the kitchen, dodging little girls playing dress up and pushing baby strollers, while we chopped onions, grated cheese and chortled at the idea of the <i>salad</i> soon to be consumed. All vegans eat is salad, right? Ha!</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Arial,Helvetica,sans-serif; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Here you see how the bean can gets the work done.<br />
FYI - A deep fried tortilla is a delicious treat.</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><a href="http://3.bp.blogspot.com/_-9TU1AzpfJY/TSougjnGHbI/AAAAAAAAAfM/Ct6qzqEcPMM/s1600/IMG_1850.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; font-family: Arial,Helvetica,sans-serif; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_-9TU1AzpfJY/TSoujb1pmcI/AAAAAAAAAfQ/GDG-yvaRaIo/s1600/IMG_1871.jpeg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/_-9TU1AzpfJY/TSoujb1pmcI/AAAAAAAAAfQ/GDG-yvaRaIo/s320/IMG_1871.jpeg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's rough, cooking with fairies around....</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Deep fried glory.<br />
All this & no cholesterol!</td><td class="tr-caption" style="text-align: center;"><br />
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</div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Primero, you make the Salad Bowl</b> / aka the deep fried tortilla. Use a deep fryer if you've got it, or else a deep enough pan to hold 4 cups of oil. Heat that oil up until it's popping. Take one of your tortillas and place it over the hot oil, then place your kidney bean can in the center of the tortilla. Using long handled tongs, very gently push down on the can, forcing the tortilla into the hot oil. Hold it there for 5 or 10 seconds, and then remove the can. It should stay down and be that familiar taco salad bowl shape. Leave it to cook for a minute or two until it's brown and golden. Using the tongs again, remove the tortilla and drain on paper bags or lots of paper towels. Repeat as many times as you need to feed your taco salad party people. Take a moment to celebrate the fact that you are going to consume a deep fried tortilla, filled with tasty, cruelty-free taco meat and various fixin's, which means that you rule! And celebrate that you won't come even close to consuming the calories and unhealthy crap the original Taco Salad called for!</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"><b>Secondly, you need to make your taco meat.</b> In a big pan (I used a big cast iron skillet) heat the olive oil, and stir in the dashes of liquid smoke and the hot sauce. Add the ground crumbles, onion and beans and then mix in the Braggs, cayenne pepper, garlic powder, poultry seasoning and cumin. Mix thoroughly. It should take around 10 minutes for it to cook. Remove from heat once the crumbles are browned and the onions are caramelized. Be sure and let the mix cool before serving. Pause to smell the deliciousness and maybe steal a bite while it's piping hot. We did.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_-9TU1AzpfJY/TSo-ud_EFGI/AAAAAAAAAfY/xjZsIWJ8qBE/s1600/taco.salad.five.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="http://3.bp.blogspot.com/_-9TU1AzpfJY/TSo-ud_EFGI/AAAAAAAAAfY/xjZsIWJ8qBE/s320/taco.salad.five.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We made a double batch, can you believe it!?</td></tr>
</tbody></table><b>Third thing is to build your taco salad empire. </b>Go for it. Start with the chopped romaine and indulge in vegan taco meat heaven, plus cheese, sour cream, sliced black olives, green onions, cilantro, avocado and salsa. Want more salsa? Well, some people like to say salsa.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_-9TU1AzpfJY/TSo_6BH4qUI/AAAAAAAAAfg/T7euo9sob2g/s1600/taco.salad.four.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="255" src="http://3.bp.blogspot.com/_-9TU1AzpfJY/TSo_6BH4qUI/AAAAAAAAAfg/T7euo9sob2g/s320/taco.salad.four.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Digging in to the edible bowl. We all wished for seconds.</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_-9TU1AzpfJY/TSo_7JsbahI/AAAAAAAAAfk/bH74JHvq18U/s1600/taco.salad.one.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/_-9TU1AzpfJY/TSo_7JsbahI/AAAAAAAAAfk/bH74JHvq18U/s320/taco.salad.one.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's true, vegans love salad. Including taco salad.</td></tr>
</tbody></table>The verdict on the Shannons Taco Salad recipe? Well, not only did we all totally love the meal, but recreating a classic American "Mexican" dish (that we all probably thought was 'real' Mexican food back in the day) was a walk down memory lane. It took me back, if you know what I mean, and made me proud to give Taco Salad some respect with this more compassionate ingredient list. I can't imagine how overly-filling this meal would be when made with animals! Ugh. Last thing? I don't often cook with meat analogs like crumbles, but this was a great reminder to me that they can be downright delicious and one heckuva quick dinner. And the homemade deep fried tortilla was an adventure I liked a little bit <i>too</i> much.<br />
<br />
Thank you, Annie and Dan, for giving us the Taco Salad love!</div>Michelle Schwegmannhttp://www.blogger.com/profile/13317119020589649691noreply@blogger.com6tag:blogger.com,1999:blog-5891461680131524000.post-77660653643720300892010-12-31T12:35:00.000-08:002010-12-31T12:35:25.076-08:00Guest Post: I Want Candy. by Ruby"Can I have one more of those suckers? Please mom? One more? If I clean up this paint, can I have one? Three? I want three more. Please? Please, mom! Mom? Please can I have more? DON'T GIVE THEM AWAY!!! NO! PLEASE MOM NO!!!" <br />
<br />
Good grief. The biggest mistake I made this holiday season was becoming inspired to make caramel. I will NEVER again make this mistake, as it resulted in my daughter becoming OBSESSED with candy!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_-9TU1AzpfJY/TR46f3ALLRI/AAAAAAAAAe8/4rp7Lx2kgQs/s1600/candy.one.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/_-9TU1AzpfJY/TR46f3ALLRI/AAAAAAAAAe8/4rp7Lx2kgQs/s400/candy.one.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">When I say candy, I mean caramel...</td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_-9TU1AzpfJY/TR46i4LmrOI/AAAAAAAAAfA/qy-21Pw8EVY/s1600/candy.five.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/_-9TU1AzpfJY/TR46i4LmrOI/AAAAAAAAAfA/qy-21Pw8EVY/s400/candy.five.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And chocolate covered caramels. And chocolate with peanut butter!</td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_-9TU1AzpfJY/TR46jTdMBkI/AAAAAAAAAfE/yGVcIIZN1Lw/s1600/candy.six.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/_-9TU1AzpfJY/TR46jTdMBkI/AAAAAAAAAfE/yGVcIIZN1Lw/s400/candy.six.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We made little candies to give to friends.</td></tr>
</tbody></table><br />
It was really so very easy - all it took was a candy thermometer and some elbow grease to stir. I had visions of making several batches, but once the child got a taste of this stuff, she couldn't think of anything else. It was one of those times that make a parent wonder about what really goes on in a kid's mind. If you ask ten million times, for one more candy, maybe on the ten millionth mom (or dad) might say yes? That must be the strategy. But I couldn't let her eat them all, because the whole point was to give them away! So I tried gave them away as fast as I could - believe me. And then we acted like the whole thing never happened.....<br />
The recipe I used was one from <a href="http://sweetpeabaking.com/">Sweetpea Baking Company</a> so I can't really share - but if you google the phrase vegan caramel, I'm sure you won't be disappointed! I will chime in that brown rice syrup is probably a better ingredient than corn syrup in any caramel recipe, though. And use a pan that is wider than it is deep -- your caramel will heat up much quicker. This was so easy and obviously, really good.Michelle Schwegmannhttp://www.blogger.com/profile/13317119020589649691noreply@blogger.com0tag:blogger.com,1999:blog-5891461680131524000.post-63212692939930667282010-12-19T15:13:00.000-08:002010-12-19T15:13:43.007-08:00Don't Get Me Started on BeansThere's a great line in the movie<i> Waiting for Guffmann </i>that is totally random and lovely, where the narrator says something about just sitting there having some beans....and finishes with "don't get me started on beans." Well, I'm beyond "started" on beans - too late!<br />
<div>I don't understand when people say they don't like beans. <i>Really? </i>You don't like hummus, falafel, or refried beans? No tacos or burritos in your life, no black eyed peas on new years, no chili? What has the world come to if it is acceptable to avoid an entire healthy and varied food group? Beans are an inexpensive and filling protein. They have tons of fiber, are low in fat, are full of protein, add lots of texture and taste, and can be coaxed into many different forms to fill you up. We eat beans all the dang time. Soups, bean burgers or "cutlets" if we're feeling fancy, chickpea flour pancakes, beans with greens, beans as a dip or spread.....refried beans, roasted beans...even bean salad. Behold. And please eat some beans this week, you'll be glad.<br />
<div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_-9TU1AzpfJY/TQ5SvJlXL3I/AAAAAAAAAes/Qh6RW5L_z3k/s1600/bean.salad.four.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/_-9TU1AzpfJY/TQ5SvJlXL3I/AAAAAAAAAes/Qh6RW5L_z3k/s400/bean.salad.four.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beans Beans the Musical Fruit....I know, I'm a juvenile.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;">Last night we had a little get together with a couple of friends and we made some snacks. I threw together this lovely bean salad that took all of 10 minutes to prepare - and it was awesome. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_-9TU1AzpfJY/TQ5Sv8Q2mJI/AAAAAAAAAew/anWzNAdHk14/s1600/bean.salad.one.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/_-9TU1AzpfJY/TQ5Sv8Q2mJI/AAAAAAAAAew/anWzNAdHk14/s400/bean.salad.one.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oops, need a bigger bowl to toss this all together!</td></tr>
</tbody></table><u><b>Don't Get Me Started on Beans Salad</b></u><br />
1 can each black beans, garbanzo beans, black eyed peas, rinsed & drained<br />
1 red pepper, evenly chopped<br />
1 yellow pepper, evenly chopped<br />
20 or 25 sugar snap peas, deveined & chopped<br />
2 T minced shallots<br />
juice from 1 lemon<br />
1 teaspoon salt<br />
1 tablespoon agave syrup<br />
1/3 cup olive oil<br />
1/4 cup fresh chopped parsley or 2 tablepoons dried <br />
<br />
Mix beans, peppers and peas in a large bowl. Combine shallots, lemon juice, agave and oil in food processor or blender until creamy. You can also use an immersion blender or with some elbow grease, just wisk until creamy! Add to beans, stirring to coat everything. Stir in parsley. You might want to add a bit more oil or salt and pepper - but you MUST let this hang out in the fridge, covered, for a couple of hours. It improves with time.<br />
Serve with chips or pita or spoons. Enjoy! <br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_-9TU1AzpfJY/TQ5SwzKsQWI/AAAAAAAAAe0/ktaLvanyfTs/s1600/bean.salad.three.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/_-9TU1AzpfJY/TQ5SwzKsQWI/AAAAAAAAAe0/ktaLvanyfTs/s400/bean.salad.three.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thou shalt love beans and consume them with frequency.</td></tr>
</tbody></table></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody></tbody></table></div></div>Michelle Schwegmannhttp://www.blogger.com/profile/13317119020589649691noreply@blogger.com6