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I don’t particularly feel like sorting my pictures right now, there is just TOO MANY of them.  So, yes, here is the first, what a delight of puffy strawberry muffs in a basket!  Hannah’s recipe is perfect for basic muffins, in fact I memorized it and freestyled a batch of chocolate-raspberry versions later while I was groggy and in my dad’s kitchen at some ungodly hour of the night after breaking in un-announced and he didn’t even know I was in town!  I raided the cupboards (after cleaning the place spotless, of course) and managed to at least find enough basic baking supplies to make them, lurvly brunette muffins, which will have a photo later in this post, because (of course) as I said – completely out of order.  Why not, right?

This is a banana-date scone from Veganomicon.  Somehow I thought it would be more decadent, being from the Vcon, but granted the whole introduction does mention it’s healthy qualities explicitly, so I should have been duly warned.  Don’t you love the background?  This was to fuel some tarot play time with a teatime friend who lets me bake for her (very nice of her).
I love Nigella, it’s no secret to anyone who’s met me (or at least heard her show playing from my bedroom whenever I need some serious calming and indulgence for the soul).  But strangely I’ve made .. well, none of her recipes so far.  That needed to be remedied, which I did with her moroccan-ish eggplant rolls with cinnamon, capers and bulgur … YUM!!  Like what I imagine most of her food to taste like, it is soft, nuanced, silky and doesn’t hit you over the head with electric or sour notes, so ultimately delicious, but I added more lemon. ;)
Pretty grill marks. :)
Ancient photo !!!!!
I made nachos with no nooch in the house.  I canvased the city (briefly) looking for a single serving of nacho chips just so I could have this to satisfy an immediate post-school craving.  It was everything awesome and more.  I made the cheese with cashews, oats, miso and hot chiles and it served the purpose mightily.

This is a pancake I made at my sister’s house, using her mystery bag of mystery organic flour (we believe it was likely spelt), as well as some honey-like natural sugar, lots of coconut, some cashews wedged in there… maple syrup.  Other things.  It was so very very punk, as their larder was BARE and we still managed to have a sizzling merry breakfast on the hob in time for a decent 11 am-ish kind of hour.  I’d just read this book — 

Which was a very anarchic ancient kind of (NON vegetarian) underground poetry/cookbook/highly vague anti-establishment montage of stuff, with many chapters waxing poetic about misty green mornings cooking rashers of bacon and potatoes and I was inspired at least to follow that part of the sentiment.  Much of this book was a little too dated and silly for me, but I liked the non-political jumbo.
As promised, a chocolate-raspberry mini-muff in a cup with Hagan-Daaz raspberry sherbert I found like a special present in my dad’s deep freeze.  Hurray!  Went together like a dream, and though that iced stuff is sweeet, it is definitely top quality and I was definitely proud to call this lunch.


Like cocoa soldiers.  Did you know it took me about 27 minutes and the help of a disgruntled 13-year old to help me find where they had counter-intuitively stashed all their muffin cups?  (for the record: in the highest right invisible spot in the kitchen, behind the curry powder, above the plastic bags).  

There’s more photo backlog, but this is probably browser-crashing enough with all the stuff in this post already, plus this random plate is a nice thematic end to a r-r-r-r-r-andom post.  This was my favourite dinner by SO much last week.  Probably the large luscious chunks of drippy tropical fruit had something to do with it, plus the arcade-style cacaphony of flavours all sharing one oddly harmonious restaurant-square plate.  There’s papaya salsa, asian-dressed cabbage, an eggplant roll that didn’t fit in the container I put in the freezer, and the BEST ASPECT OF ALL — peanut butter and jam on rusks.  Perfection.
ps. I swear I’m not on drugs or even feeling all that strange.  I just rode a mechanical bull, though, (seriously!) and I’m mighty jazzed about that!

Gorgeous! Floating rice in big white space! It’s the hunan fried rice from Vegan Fire & Spice, which is actually pretty fantastic. It actually has flavour, and I especially love how the tofu pellets explode with sherry goodness. I switched up the vegetables completely and can see myself pulling out this basic recipe to accomodate any old veg & rice, cause it’s really yum and takes like 2 minutes to bash up.

Equally fast and furious – the snobby joes from the Veganomicon on spaghetti squash with baked paprika yam fries from Extraveganza. I’m so officially hooked on spaghetti squash right now, it’s like noodles except refreshing. It had been so long since I’d had it that I forgot you could actually slurp the stuff, and that became so much the deciding factor in my new love for it. Veg! You can slurp! Everyone wins. :)

Persimmon blondies!! As luscious as they sound and look, they’re a tester recipe for Hannah‘s upcoming book. I am super lucky that things like this freeze well, or I’d have polished off the pan already. :p

And I picked up a cool looking bag of assorted herbs in chinatown the other day. It was only 70 cents and I kind of saw it as a taster pack of a bunch of exotic ingredients I might never get around to trying all in one spot. Like… lotus seeds, dioscorea, dried lily bulb, fox nuts, dried longan and polygonatum. And a big pouch of barley!

I assumed it was for boiling with chicken for to make extra-healthified chicken soup (at least according to my book on asian cooking) so I just skipped the chicken part and boiled it for 45 minutes or so. The funny thing is that I went for a quick grocery run in the middle – yes I am that bad and I leave the stove on while I’m gone sometimes ^^; – and when I came back the apartment smelled so nutty and sweet and… quite like chicken soup. Strange! But not bad. I strained it out because the solids were tasteless, added some tamari, green onion and tofu cube and it was strangely very satisfying. Not a taste sensation or anything, but it felt good going down the throat and I could see myself picking up a pack the next time I get a cold.

You’re also gonna think I’m weird, maybe, but this salad was a great accompaniment to barley broth. I didn’t know that endive, pear and pecan (in my case walnut) was such a classic salad! This is the veganomicon version, but I’m pretty interested in playing around with the components, maybe adding some fermented tofu as a blue cheese element, or tossing in some roasted beets like Emilie did. It’s also so pleasingly in season, I love that. So far, winter hasn’t been half bad!

Soooo, I made some Rum Raisin Fudge Brownies, a tester recipe for Hannah‘s new book, and they are fabulous. The raisins make them gorgeous chewy, and the flavour could rock socks off! I haven’t made many brownies in my day, but I do know that I’m on the fudgey end of preference, and also these have rum in them! They are dangerously good, I’m telling you…. :o~~~~~

Not too far behind are the peanut butter cookies from More Great Good Desserts. They’re a daintier recipe than the dense blocks of my youth, but low oil, high flavour and sooooo pretty and easy to make. So not my ultimate PB cookie recipe, but an excellent one nonetheless. Oh, and dynamite in coffee.

Yay sugar!

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