Monday, December 29, 2008

nom


The Vegan with a Vengeance chocolate chip cookies are AMAZING, you guys. Really. Whenever I make them, they receive accolades from vegans and non-vegans alike quite passionately. Sometimes I find them a little too sugary, though (but that may be because last time I may or may not have added an extra cup of sugar on accident while talking to my housemate across the room...oops).

If you haven't already done so, run out and buy VwaV ASAP.

I received a number of other cookbooks for Christmas, as well:
Veganomicon
The Joy of Vegan Baking
Eat, Drink, & Be Vegan
How to Cook Everything Vegetarian
A Year in a Vegetarian Kitchen
(really lovely approach to cooking local, seasonal meals in this one)

Monday, December 08, 2008

faux pasta

Okay, you guys. I'm really excited about this "recipe." I'm finishing enjoying it as I type.

When I went home for Thanksgiving for a few days, my parents sent me back to school with a spaghetti squash. I was nonplussed, to say the least. I mean, some cookies would have been welcomed with open arms, or a sourdough baguette in the very least (can you guess where my true allegiances lie? It starts with a "c" and ends with an "arbs")

Honestly, it was my utter lack of food that led me to use it at all. Let us count the things lining my cupboard walls:

1) olive oil
2) approx. 1/4 cup dry red lentils
3) approx. 1/2 cup brown rice
4) 1/4 bag frozen spinach
5) 1/8 bag frozen bell peppers
6) flax seeds
7) baking powder & soda
8) whole wheat pastry & ap flour
9) Muir Glen crushed fire roasted tomatoes
9) ...vodka

Pretty pitiful, no?

Now, forget that phrase, "Dire times call for dire measures" because, obviously, dire times lead to delicious measures!

Note: I adapted this cooking method from this Emeril Lagasse recipe. I've taken the liberty to copy and paste some of the instructions.

Dust in the Cupboards Spaghetti Squash

(Apologies for the poor photo. This is definitely not pretty food, but black and white makes everything classier, right?)


1 spaghetti squash
sliced bell peppers (frozen or fresh)
spinach (frozen or fresh)
Muir Glen fire roasted crushed tomatoes
Italian spices

Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Now, here come my additions.
Heat a skillet. Toss in how ever many bell peppers and handfulls of spinach you desire. If frozen, cook according to package instructions. If fresh, steam until tender. Add the spaghetti squash. Add a few spoonfuls of the crushed tomatoes. Sprinkle in some Italian spices and mix. When warm, serve and enjoy! Topping with some Parmesan cheese may prove especially delicious.

Alternatively, for a prettier plate, you may consider plating the seasoned squash then topping with the tomato/spinach/bell pepper mixture.


Once again, I apologize for the lack of measurements. Just make it up! Change your add ins! I trust you'll make it as delicious as I managed to.

I definitely see more spaghetti squash in my future.

Wednesday, December 03, 2008

just do it

Have you read The Tropical Vegan's blog yet? If not, you should. I mean now. Go.

Theresa, vegan extraordinaire, recently turned me on to one of the more amazing things I've been a part of on teh interwebs.




The rules are simple:
I will send the first three people to leave a comment on this post a handmade gift within the next 365 days (that’s my kind of time frame!)
I am willing to post anywhere in the United States and Canada, so don’t let that stop you commenting.

The catch is that you have to have a blog and be willing to do the same thing....

If you’ve got a blog come and join in the crafty fun, I promise Il'l make something special! Leave me a comment and make sure to leave me a valid email address/link to your blog so that I can contact you for your address.




That's it! I've just outsourced Theresa's (with one exception...I can't afford international shipping!) rules because they seem fitting and lovely and doable and all that good stuff.

What are you waiting for?

etsy-fied

I've officially a seller on Etsy, you guys!

After purchasing two items from eBay that were too small, I decided to try my luck at reselling them on Etsy. I've been a HUGE fan of Etsy since 2006, but have never bought or sold anything there. That is, until yesterday!

I listed:



These lovely Italian leather equestrian boots. They sold in one day!



This skirt is still for sale, if anyone is interested! Check it.

I wasn't looking to turn a profit on these items, just get the money back that I spent. I mean, without a job and an ever rumbling tummy, I gots to sell something. Word.