Two-Bean Salad with Tarragon Dressing
Oriental Cabbage Salad
Black Bean & Avocado Salad
Spicy Hummus with pita
Veggie dogs
Raspberry Blackout Cake (this is the birthday cake!)
Coconut Heaven Cupcakes
Peanut Butter Cookies
fruit with yogurt dip
potato chips (ketchup, salt & vinegar, dill pickle, sour cream & onion)
soft drinks
juice
booze
more as I think of it . . .
Thursday, October 18, 2007
Thursday, October 4, 2007
I'm not here
The little monkey and I are in Kelowna visiting my parents and sister. My dad is an awesome cook, so I won't be in the kitchen much this week. I will try to post a couple of his veg recipes though.
Funny story: I showed up at the airport a day early. My mum booked my flight for Wednesday, I thought it was on Tuesday, and yeah, I showed up 24 hours early. Everything worked out--it's a daily flight, so the fantastic WestJet guy managed to get me on the flight I thought I was on.
Needless to say, I will be triple-checking my arrangements to get home.
Funny story: I showed up at the airport a day early. My mum booked my flight for Wednesday, I thought it was on Tuesday, and yeah, I showed up 24 hours early. Everything worked out--it's a daily flight, so the fantastic WestJet guy managed to get me on the flight I thought I was on.
Needless to say, I will be triple-checking my arrangements to get home.
Tuesday, September 18, 2007
Two-Bean Salad with Tarragon Dressing
Salad:
1/2 lb green beans, trimmed and cut into 1-inch pieces
1 15-oz. can of chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1 6-oz. can artichoke hearts, drained and roughly chopped
1/2 cup pitted kalamata olives, halved
1/4 cup sliced red onion
Tarragon Dressing:
1/4 cup balsamic or tarragon vinegar
2 tbsp Dijon mustard
1 tsp maple syrup
1 clove garlic
1/4 tsp salt
1/8 tsp black pepper
1/4 cup olive oil
1 tbsp fresh tarragon
To make salad: fill large pot with 1 inch water and set steamer basket in pot. Cover, and bring water to a boil. Place green beans in steamer basket. Cover, reduce heat to medium-low and steam 2 to 3 minutes, or until green beans are crisp-tender. Cool.
Toss green beans with all remaining salad ingredients in large serving bowl.
To make Tarragon Dressing: blend vinegar, mustard, maple syrup, garlic, salt, and pepper in blender or food processor until smooth. With machine running, gradually add oil and tarragon through feed tube, and blend until smooth. Pour dressing over salad, and toss to coat. Serve at room temperature.
(taken from the April 2007 issue of Vegetarian Times)
1/2 lb green beans, trimmed and cut into 1-inch pieces
1 15-oz. can of chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1 6-oz. can artichoke hearts, drained and roughly chopped
1/2 cup pitted kalamata olives, halved
1/4 cup sliced red onion
Tarragon Dressing:
1/4 cup balsamic or tarragon vinegar
2 tbsp Dijon mustard
1 tsp maple syrup
1 clove garlic
1/4 tsp salt
1/8 tsp black pepper
1/4 cup olive oil
1 tbsp fresh tarragon
To make salad: fill large pot with 1 inch water and set steamer basket in pot. Cover, and bring water to a boil. Place green beans in steamer basket. Cover, reduce heat to medium-low and steam 2 to 3 minutes, or until green beans are crisp-tender. Cool.
Toss green beans with all remaining salad ingredients in large serving bowl.
To make Tarragon Dressing: blend vinegar, mustard, maple syrup, garlic, salt, and pepper in blender or food processor until smooth. With machine running, gradually add oil and tarragon through feed tube, and blend until smooth. Pour dressing over salad, and toss to coat. Serve at room temperature.
(taken from the April 2007 issue of Vegetarian Times)
Vegan Gummi Bears (review)
I bought some vegan gummi bears at Organic Roots yesterday (the "classic" flavour). They were very, very sweet. A bit too sweet. And the texture was a bit granular (it felt like eating sugar). They're not bad, but I don't think I'll buy them again (unless it's to decorate a cake or something).
Monday, September 17, 2007
Pasta Puttanesca Salad
I'm a puttanesca puttanesca, what can I say.
1.5 cups dry pasta (farfalle works nicely)
1 cup grape tomatoes, halved
6 large green olives (preferably garlic-stuffed), halved
1 tbsp capers, rinsed and drained
2 cloves garlic
4 fresh basil leaves
1 tsp olive oil
Cook pasta. Rinse under cold water and drain well. Toss with tomatoes in a medium bowl.
Pulse olives, capers, garlic, and basil in food processor until coarsely chopped. Add olive mixture and olive oil to pasta, and mix well. Season with salt and pepper, and refrigerate until ready to eat.
(taken from the April 2007 issue of Vegetarian Times)
--I added a bunch of leftover artichoke hearts and some spinach leaves. My 11-month old absolutely loved this salad!
1.5 cups dry pasta (farfalle works nicely)
1 cup grape tomatoes, halved
6 large green olives (preferably garlic-stuffed), halved
1 tbsp capers, rinsed and drained
2 cloves garlic
4 fresh basil leaves
1 tsp olive oil
Cook pasta. Rinse under cold water and drain well. Toss with tomatoes in a medium bowl.
Pulse olives, capers, garlic, and basil in food processor until coarsely chopped. Add olive mixture and olive oil to pasta, and mix well. Season with salt and pepper, and refrigerate until ready to eat.
(taken from the April 2007 issue of Vegetarian Times)
--I added a bunch of leftover artichoke hearts and some spinach leaves. My 11-month old absolutely loved this salad!
Thursday, September 13, 2007
Coconut Heaven Cupcakes
QueenOfDrama987 (my lovely daughter/cooking partner-in-crime) and I made these the other night. We ate 4 right away (quality control, of course), and the rest disappeared soon after.
Cupcakes:
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup canola oil
1 cup coconut milk (we used lite)
2/3 cup sugar
1 tsp vanilla extract
1 cup unsweetened shredded coconut
Frosting:
1/4 cup nonhydrogenated margarine at room temperature
1/4 cup coconut milk
1 tsp vanilla extract
2 cups icing sugar, sifted
1 cup unsweetened coconut
Bake the cupcakes: Preheat oven to 350 degrees Fahrenheit. Line a twelve-muffin tin with paper liners, set aside. Sift together the flour, baking powder, and baking soda. In a separate bowl combine the oil, coconut milk, sugar, and vanilla. Pour the dry ingredients into the wet and mix until smooth. Fold in 1 cup of unsweetened coconut. Fill each muffin tin about two-thirds full. Bake at 350 degrees Fahrenheit for 20-22 minutes; the cupcakes should be slightly browned around the edges and spring back when touched. Remove them from the muffin tin and place on a cooling rack.
Make the frosting: Cream the margarine until light and fluffy. Add the coconut milk and vanilla and combine. Add the sifted icing sugar and mix until smooth (use an electric mixer unless you're a masochist). Add the unsweetened coconut and combine. Refrigerate until ready to use.
Frost when the cupcakes have completely cooled. You can sprinkle a little more unsweetened coconut on top if you like, or put a berry on them for a little colour.
(taken from Vegan With A Vengeance)
Cupcakes:
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup canola oil
1 cup coconut milk (we used lite)
2/3 cup sugar
1 tsp vanilla extract
1 cup unsweetened shredded coconut
Frosting:
1/4 cup nonhydrogenated margarine at room temperature
1/4 cup coconut milk
1 tsp vanilla extract
2 cups icing sugar, sifted
1 cup unsweetened coconut
Bake the cupcakes: Preheat oven to 350 degrees Fahrenheit. Line a twelve-muffin tin with paper liners, set aside. Sift together the flour, baking powder, and baking soda. In a separate bowl combine the oil, coconut milk, sugar, and vanilla. Pour the dry ingredients into the wet and mix until smooth. Fold in 1 cup of unsweetened coconut. Fill each muffin tin about two-thirds full. Bake at 350 degrees Fahrenheit for 20-22 minutes; the cupcakes should be slightly browned around the edges and spring back when touched. Remove them from the muffin tin and place on a cooling rack.
Make the frosting: Cream the margarine until light and fluffy. Add the coconut milk and vanilla and combine. Add the sifted icing sugar and mix until smooth (use an electric mixer unless you're a masochist). Add the unsweetened coconut and combine. Refrigerate until ready to use.
Frost when the cupcakes have completely cooled. You can sprinkle a little more unsweetened coconut on top if you like, or put a berry on them for a little colour.
(taken from Vegan With A Vengeance)
Artichoke Heart & Basil Pasta
dry pasta, enough for 2 people
1/3 cup pine nuts, toasted
2 garlic cloves, minced
1 tbsp olive oil
1 large tomato, chopped
1 6-ounce (170-mL) jar marinated artichoke hearts, drained and chopped
1/4 cup fresh basil, roughly chopped
1/4 tsp salt
1/4 tsp ground black pepper
Boil the pasta in a large pot of water. While pasta is cooking, in a large saucepan on medium-low heat, saute the pine nuts and garlic in oil until garlic starts to soften. Watch carefully so it doesn't burn. Add the tomatoes, artichokes, basil, oregano, salt, and pepper and heat thoroughly. Drain noodles and return to the pot. Add the sauce to the noodles and toss together well. Serve immediately.
(taken from La Dolce Vegan!)
--I did not toast the pine nuts, but it was yummy anyway.
1/3 cup pine nuts, toasted
2 garlic cloves, minced
1 tbsp olive oil
1 large tomato, chopped
1 6-ounce (170-mL) jar marinated artichoke hearts, drained and chopped
1/4 cup fresh basil, roughly chopped
1/4 tsp salt
1/4 tsp ground black pepper
Boil the pasta in a large pot of water. While pasta is cooking, in a large saucepan on medium-low heat, saute the pine nuts and garlic in oil until garlic starts to soften. Watch carefully so it doesn't burn. Add the tomatoes, artichokes, basil, oregano, salt, and pepper and heat thoroughly. Drain noodles and return to the pot. Add the sauce to the noodles and toss together well. Serve immediately.
(taken from La Dolce Vegan!)
--I did not toast the pine nuts, but it was yummy anyway.
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