Good luck on winning a copy of this fabulous book!
Friday, January 22, 2010
Cupcakes Take Over The World Book Give Away
Check it out, Debra at Vegan Family Style is giving away a copy of Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero.
Good luck on winning a copy of this fabulous book!
Good luck on winning a copy of this fabulous book!
Thursday, January 7, 2010
Pear and Walnut Muffins
I created a new recipe today. Give it a try and let me know what you think.
It's really a riff on the Cranberry Orange Nut Muffins from Vegan Brunch by Isa Chandra Moskowitz. I absolutely love this cookbook. My Tempeh Bacon Revamped from this cookbook is marinating right now, I will eat that for dinner tonight. It smells great, I am so tempted to taste the marinade - I had to put it out in the garage (it's cold out there!), so I would stop smelling it and obsessing over it.
PEAR AND WALNUT MUFFINS
Makes 12 muffins
Preheat oven to 375 degrees, and put muffin cups in muffin tin (or grease the tin).
Dry ingredients:
2 c. flour (I used half all purpose and half whole wheat pastry, but all purpose is fine)
2/3 c. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. cardamom (the secret ingredient!, if you don't have any use cinnamon)
Mix these ingredients in large mixing bowl.
Wet ingredients:
1 c. non dairy milk (I like vanilla rice milk, or coconut would be great too)
1/4 c. canola oil
1 t. vanilla
1/2 t. almond extract
Mix these ingredients in a 2 cup measuring cup or small bowl. Make well in dry ingredients, pour in wet ingredients and mix gently. You don't want to overmix, muffin batter can be a bit lumpy. When you are half done mixing, fold in:
1/2 c. ripe pear, cut in 1/2" chunks (no need to peel)
heaping 1/3 c. walnuts (see Note below)
Note: You can toast the walnuts in the preheating oven for extra flavor, I just dump them in the batter right out of the oven.
Fill muffin cups 3/4 full and bake for 23-27 minutes. I don't test them, because the pear chunks get in the way, I just eyeball when they look done. Eat warm (we never have any leftovers, so I don't know how they are cold).
And, here's a quick shot of yesterday's dinner.
Baby spinach with brown basmati rice and some cauliflower, potatoes, carrots, zucchini and chickpeas simmered in Seeds of Change Jalfrezi Sauce (I highly recommend it!). Served with tabouli, just because I had some I wanted to finish. The potatoes were the last of a little bag of red, gold and blue fingerlings from Trader Joe's. I sprinkled toasted pumpkin seeds on top, it was dangerously delicious.
It's really a riff on the Cranberry Orange Nut Muffins from Vegan Brunch by Isa Chandra Moskowitz. I absolutely love this cookbook. My Tempeh Bacon Revamped from this cookbook is marinating right now, I will eat that for dinner tonight. It smells great, I am so tempted to taste the marinade - I had to put it out in the garage (it's cold out there!), so I would stop smelling it and obsessing over it.
PEAR AND WALNUT MUFFINS
Makes 12 muffins
Preheat oven to 375 degrees, and put muffin cups in muffin tin (or grease the tin).
Dry ingredients:
2 c. flour (I used half all purpose and half whole wheat pastry, but all purpose is fine)
2/3 c. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. cardamom (the secret ingredient!, if you don't have any use cinnamon)
Mix these ingredients in large mixing bowl.
Wet ingredients:
1 c. non dairy milk (I like vanilla rice milk, or coconut would be great too)
1/4 c. canola oil
1 t. vanilla
1/2 t. almond extract
Mix these ingredients in a 2 cup measuring cup or small bowl. Make well in dry ingredients, pour in wet ingredients and mix gently. You don't want to overmix, muffin batter can be a bit lumpy. When you are half done mixing, fold in:
1/2 c. ripe pear, cut in 1/2" chunks (no need to peel)
heaping 1/3 c. walnuts (see Note below)
Note: You can toast the walnuts in the preheating oven for extra flavor, I just dump them in the batter right out of the oven.
Fill muffin cups 3/4 full and bake for 23-27 minutes. I don't test them, because the pear chunks get in the way, I just eyeball when they look done. Eat warm (we never have any leftovers, so I don't know how they are cold).
And, here's a quick shot of yesterday's dinner.
Baby spinach with brown basmati rice and some cauliflower, potatoes, carrots, zucchini and chickpeas simmered in Seeds of Change Jalfrezi Sauce (I highly recommend it!). Served with tabouli, just because I had some I wanted to finish. The potatoes were the last of a little bag of red, gold and blue fingerlings from Trader Joe's. I sprinkled toasted pumpkin seeds on top, it was dangerously delicious.
Tuesday, January 5, 2010
Happy New Year
As I begin my first complete year of vegan living, (I went vegan around my 51st birthday in Nov. 2009), I want to recommend a book that is changing my entire life. Not only about veganism, it sheds light on such diverse topics as the development of patriarchal societies, childhood indoctrination of beliefs by parents and society (usually with the best of intentions), and the ongoing environmental holocaust. The book is Dr. Will Tuttle's The World Peace Diet. You can get the book at the World Peace Diet website.
Dr. Tuttle's main thrust is that world peace is impossible without eliminating the violence that meat eating entails. He carefully explains why he believes a transformation of humanity's eating habits is necessary to end terrorism, spousal abuse, drug abuse, and many other societal ills. His writing is very well thought out and convincing.
As I read, I find myself considering my beliefs about religion, male/female roles, child rearing, the ethics of having pets, zoos, and circuses, and many other aspects of modern human society.
I really can't recommend this book highly enough.
On another note, I want to give you an easy easy easy vegan recipe that uses leftover rice (don't you love that?).
Eggnog Rice Pudding
2 c. cooked brown rice (or white rice, whatever is left over)
2 1/2 or 3 c. silk eggnog soy milk
Put both in saucepan, bring to boiling. Turn down heat and simmer until it's a little thinner than you'd like (it will thicken as it cools). Serve cold with cinnamon or nutmeg sprinkled on top.
Try it with chocolate soy or almond milk, or add raisins. Let your imagination run wild! Eat it for breakfast with a piece of fruit - it's healthy!
Happy New Year to all you vegans and future vegans!
Dr. Tuttle's main thrust is that world peace is impossible without eliminating the violence that meat eating entails. He carefully explains why he believes a transformation of humanity's eating habits is necessary to end terrorism, spousal abuse, drug abuse, and many other societal ills. His writing is very well thought out and convincing.
As I read, I find myself considering my beliefs about religion, male/female roles, child rearing, the ethics of having pets, zoos, and circuses, and many other aspects of modern human society.
I really can't recommend this book highly enough.
On another note, I want to give you an easy easy easy vegan recipe that uses leftover rice (don't you love that?).
Eggnog Rice Pudding
2 c. cooked brown rice (or white rice, whatever is left over)
2 1/2 or 3 c. silk eggnog soy milk
Put both in saucepan, bring to boiling. Turn down heat and simmer until it's a little thinner than you'd like (it will thicken as it cools). Serve cold with cinnamon or nutmeg sprinkled on top.
Try it with chocolate soy or almond milk, or add raisins. Let your imagination run wild! Eat it for breakfast with a piece of fruit - it's healthy!
Happy New Year to all you vegans and future vegans!
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