This is my postcard for Nikki’s Holiday Postcard Swap

I spent a lot of time on two other designs. By the time I decided on this one, I was running really low on time and energy and was depressed that I had spent so much time with very little results. So I scanned it and had them printed into postcards. Now, I’m feeling really guilty about not making each one individually. I just couldn’t crunch it with the time I had left myself. Is that cheating? Yes, probably. I did add a spicy hot chocolate recipe (southwestern style) on the back . I hope no one feels cheated. I apologize if that’s the case.

Here is my recipe for my favorite Spiced Hot Chocolate(serves one):

3/4 c. milk of choice (I always use soy)
1/4 c. hot water
2 tbsp cocoa powder
2 tbsp sugar
1/8 tsp vanilla
a pinch each of cinnamon, nutmeg and cayenne pepper
1) Dissolve sugar and cocoa powder in hot water.
2) In small saucepan, warm milk on medium heat.
3) Add sugar/cocoa mixture and spices~ stir.
4) Remove from heat, add vanilla, stir and enjoy.

The pinch of cayenne doesn’t add the tongue burning hotness you might think. It actually accentuates the chocolate making it especially rich. It really warms you to your toes.
The candle is vanilla buttercream. It smells amazing. It’s a soy based candle which I love. I bought it at the craft fair last Friday. It was the only hoppin’ booth.

My little Super-E has been really interested in cooking shows lately. Right after Mister Rogers’ Neighborhood on PBS there is a cooking show on Wednesday called America’s Test Kitchen. They do make a lot of meat dishes, but when they make something without meat, Super E gets very excited and wants me to make whatever it is for dinner. They happen to have a really good episode on butternut squash. Something I learned was that you can use the seeds and stringy stuff in broths to add more flavor. You just strain the broth through a strainer after cooking. You wouldn’t believe how much flavor this adds. I made butternut squash risotto using this broth method. Of course I veganized the recipe. It came out so rich, creamy and delicious. You wouldn’t believe that there is no dairy or cheese in it. This recipe WAS very time consuming, but worth the wait and effort.

Here is my version of this recipe:

Creamy Butternut Squash Risotto
1 tbsp olive oil
1 butternut squash, peeled and cut into cubes (about 3 cups) - save seeds and fiber
4 cups organic vegetable broth
1 cup water
2 Tbsp Earth Balance buttery spread
1 medium onion finely choped
2 lg cloves garlic, minced
2 cups Arborio rice
1 1/2 cups dry wine (I used a Chardonnay)
1/2 tsp ground sage
1/4 tsp fresh nutmeg
salt and pepper to taste

1. Heat oil in 12-inch nonstick skillet over medium-high heat. Add half the squash in an even layer and cook without stirring until golden brown, 4 to 5 minutes. Continue to cook, stirring occasionally, until squash is tender, about 5 minutes longer. Put squash in a bowl and set aside.

2. Return skillet to medium heat; add reserved squash fibers and seeds. Cook, stirring frequently for about 4 minutes or until lightly browned. Transfer to large saucepan and add vegetable broth and water. Bring mixture to simmer over high heat, then reduce to low heat to maintain a slight simmer.

3. Melt 2 tablespoons butter in now-empty skillet over medium heat; Add onions, garlic. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes (do not allow onions to brown). Add rice to skillet and cook, stirring frequently, about 3 minutes (edges of rice will be slightly translucent). Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes.

4. Meanwhile, thoroughly strain hot broth through fine-mesh strainer into medium bowl. Return strained broth to saucepan and discard solids. Keep over low heat to keep broth hot.

5. When wine is fully absorbed, add 3 cups hot broth and half of reserved squash to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.

6. Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 2 or 3 more times, until rice is al dente. Off heat, stir in sage and nutmeg and remaining cooked squash. Serve immediately and enjoy.

I know that I have had quinoa before, but I don’t remember it being so gooood! I got the recipe for this quinoa salad from my May/June 2006 issue of Vegetarian Times. It’s really simple. I just cooked the quinoa* and added a delicious dressing of fresh parsley, mint, lemon, olive oil and topped with pistachios. It was so yummy. I imagine that quinoa would be great with any kind of dressing.

*Toast 1 cup in dry pan for 3 minutes, add 2 cups water and a dash of salt. Simmer for 15 minutes. Toasting quinoa before cooking gives it a nuttier flavor.

This last week I have been inspired to try a few new dinners. 1) Tomato, Corn & Basil Soup (cold) with mandarin orange salad & balsamic dressing, 2)Vegan “meat”ball subs with spinach salad, and 3) Creamy spinach and corn Enchiladas w/ spanish rice.

Click on the picture to see a bigger picture.

I have really been slacking with my midweek munchies, so I will try harder to keep up with my weekly postings. With selling the house, I really have been uninspired to try new recipes. Every time I plan to make something new, we have a showing and we end up having to eat leftovers or something simple.

.

bananas
*broccoli
sweet potatoes
onions
tomatoes
avocados
garlic
*apples
canteloupe
honeydew
zucchini
WW bread
tortillas
brown rice
couscous
ww pasta
*raisins
*soymilk
*oatmilk
rice noodles
veganaisse (vegan mayo)
canned beans (kidney, pinto, garbonzo, white)
*cereal
*animal crackers
pretzels
tostada shells

* = organic

Nothing all too exciting this week. I did make pita bread on Monday. It turned out fantastic. We used some for little pizzas and I froze the rest. I used THIS recipe, but used half white flour and half wheat. There is nothing like the smell of yeast, watching dough rise, kneading into a soft consistancy and hot bread right out of the oven.

Happy midweek munchies!

For this week, I’m not writing my gorcery list because I haven’t gone shopping in over a week (except to pick up a couple of things). But I thought I’d share a couple of easy recipes that my family and I enjoy.

Easy Summer Pasta Salad
1 can cannellini beans (rinsed and drained)
2 large tomatoes diced
1-2 garlic cloves minced
1 bunch of basil leaves, rinsed, dried and chopped
1 T balsamic vinegar
2 T extra virgin olive oil
4 oz vegan mozzarella cheese or regular (optional)
12 oz farfalle pasta
salt and pepper to taste

Combine all ingredients (except pasta) in bowl and allow to sit while pasta cooks. When pasta is done, drain and toss with other ingredients. Serve & enjoy

Creamy Spinach Dip
1 packet of dry vegetable soup mix (I used fantastic brand)
1 12oz box silken tofu
1 container vegan sour cream ( I use Tofutti Better than Sour Cream)
10 oz frozen spinach, thawed, squeezed and chopped
1 small jar artichokes, drained and chopped
Put tofu in food processor and blend until smooth. Add all other ingredients and combine well. Allow to sit in refrigerator for at least 1 hour. This is a great recipe if you’ve been wanting to add tofu to your diet. It is also a healthier alternative to the mayo and sour cream version and it’s very delicious!

I got this great recipe for Cardamom Bread from Moki’s post Wednesday’s Wife. Everyweek she’s giving a little something from the home & heart. Last week she gave this yummy bread recipe.

Because I’m a vegan gal, I love the challenge of making any recipe suitable for me and my family-vegan style. It actually turned out great. Of course, I have no idea what its texture would be like with the original ingredients, but my bread came out very soft, and slightly dense. It had a sweet, earthy and very aromatic taste. It’s altogether delicious. If you have never tried cardamom, it’s a very rustic and earthy spice used often in Indian and Scandinavian dishes. Don’t be put off by its strong, pungent bouquet. It’s warm flavor is quite mild in this recipe and balanced very nicely by the sweetness from the sugar. This recipe will definitely go in my cookbook journal. It was a big hit with my family. Thank you Moki for the recipe!

Went to Whole Foods Market for a few things but ended up with all of this. WFM is a little on the expensive side so I try to keep my shopping there to a minimum. Their 365 brand is reasonable so I try to stick to that. I thought I’d take a picture this week instead of typing out a list.

Made these yummy wraps last night for din-din. I just tossed some pressed and cubed tofu in a saute pan with a little oil for a few minutes on each side, poured in some BBQ sauce and added some steamed broccoli. Mixed it up and served it in a whole wheat tortilla with rice. These look like tacos only because I wanted to show what was inside the tortilla. After the photo was taken, I wrapped, rolled and gobbled them all up!

I also made soft pretzels with the kids yesterday. They were incredible (the pretzels were -not the kids- the kids were a mess)!! I used this recipe with a few accidental modifications. The sugar came out of the canister too quickly when I was pouring it and a very heaping tablespoonful went into the warm water. Then I added the oil to the flour and yeast mixture which was actually for the bowl- oops. They turned out so great that I’m definitley making these mistakes again! I also used melted Earth Balance spread to lightly brush over the pretzels instead of an egg wash. These disapeared so fast I didn’t get a chance to freeze any. Maybe next time!

Happy eating!!

It’s Midweek Munchies time again. Here is the meals we had this week.

Big Salad w/ Sweet Potatoes

Wild rice , Kale and Corn meal Scones

Hummus & Avocado Wraps

Tofu sticks, Garlicky Mashed Potatoes w/ Mushroom Gravy & Broccoli

Penne w/ Garlicky Butternut Squash and Whole Grain Bread Strips

(Click on the highlighted link to see picture and ingredient list)

This week’s treat: Sticky Buns

I got the idea and recipe link for these tasty treats at Loobylu’s. I just “veganized” the recipe by using soymilk, Ener-G egg replacer, and Earth Balance buttery sticks. They turned out very yummy. A little more browned than I would have like, but tasty just the same.

Harmonia has started posting a weekly question. This weeks question: What would you or could you do with Wheat Germ? Buckwheat Groat?
Honestly, I’ve never tried buckwheat groats, but it’s on my list of things to try. As for wheat germ, I haven’t done anything more creative than sprinkle it on my cereals (dry or cooked).

I made this cake for my baby’s first birthday. It turned out great and he loved it! I got the recipe from VegWeb. I made a few changes to the recipe and it still turned out wonderful. The recipe calls for 1 1/2 cups of sugar total. I decreased it to one cup total and thank goodness I did. With the super sweet frosting you really don’t miss it (next time I might decrease the sugar in that too). I also decreased the amount of oil from 1 cup to 2/3 cups and it was still very moist. You should try it out! It’s truly delicious. Any non-vegan/vegetarian wouldn’t know the difference!

Here is my little I-guy enjoying his very first piece of cake!

post note: My husband has never been a big fan of carrot cake. He also doesn’t like pineapple or coconut flakes which this recipe has. He did however, eat more than half of it and gave me permission to announce to the world, that he infact, did LOVE this carrot cake!

I made this coffee cake yesterday. Turned out fantastic- moist with a slightly crispy top. It’s totally vegan- no eggs or dairy what-so-ever. Found the recipe on the web when searching for vegan desserts. It’s called “Maureen’s Coffee Cake” and it’s from The Garden of Vegan cookbook by Sarah Kramer & Tanya Barnard. Check it out! It’s a must make!