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I replaced the egg with some flaxseed and added chopped thai chili and diced red onions, and they came out just barely sweet and nutty tasting! This isn’t a big-ol sopping up chili with a hunk of hefty corncake kinda cornbread, but light and refined kind of puff of mais-muffin that’ got a crisp crust and is pretty low fat too. Almost alarmingly charming. ^.^
Hey guys, check it out – ancient cookbook envelopes! You know the kind of cookbook that has the index with the illustrated alfalfa leaf and the recipes for brown rice pudding with apricot and kale and buckwheat egg-mash? Yeah, the kind that wouldn’t suffer much from being folded into something beautiful and useful, I think.
Oh, okay, just one more thing. A quick bottomless apple pie made with the crust from Fran Costigan’s More Great Good Desserts. Amazing! It’s made with frozen oil and it’s the flakiest darned thing I’ve ever managed to top a pie with! Really easy, too, and stood up to my adaptations (mostly spelt flour, some whiskey added). Makes me think I might master pies someday. I’m still no expert, but this one was getting close… the apples were just kissed with 5-spice powder, ooh. We drizzled it with coconut cream and it was very good.
This might be the most delicious soup I’ve ever made. I don’t even usually like creamy soups, but this one has ocean in every bite, and the tofu bits get all soaked with the richness and get buttery, and the veggies are… in giant chunks! Which is fun! I have to thank the Sexy Vegan in huge part for a lot of the tasty tricks involved (nori seaweed! cashew cream!), but here’s my specific take on the method. So so so so good.
Hmm… and could not possibly resist making an apple-blackberry tart with local yellow delicious apples and BC golden syrup, nooooo…. not while the phyllo is just sitting there all defrosted and feathery and waiting for my apple-craving fingers to mash it into a crispy sugared square of fantastic with toasted walnuts on the bottom even ! It had to happen. You know it did. I’m glad it did. I would have given my eye-teeth for ice cream or even soy milk alongside of this, but regardless it was light and perfect.
So I’m writing this from the comfy green rocking recliner in my mother’s living room, covered in flour and crossing recipes off of the veganomicon index faster than I can decide on the next thing I want to make, and that is to say – life (or at least my pseudo-vacation before school starts full throttle again in september) is good.
I even got to make a pie – a birthday peach and blueberry pie at my mother’s request, using the vcon pastry instead of my usual. It’s definitely easier to use, like those pie crusts you see on television that people just sort of toss into the pan… but I think next time I’ll stick with my madness-inducing-yet-extraordinarily-tender crust I usually use. Because personally I’d rather my pie disintegrate into buttery flakes at the touch of a fork than look pretty and pert, but that’s just me…. and I’m just a pie-obsesso who so rarely gets to make them… :p
Mmm… and I’m mentioning here that in an awesome and unplanned way, there is a tomato in just about everything in this post. Which makes sense! It being the season and all. But I’m mentioning it so you can play along and find them. Like in the vcon midsummer corn chowder, which is SOOO good, you have to make it! With rosemary focaccia it was perfect, and there was a big paprika’d mountain of hummus on the table, too.
Went out for dinner at Corners on Bank. Not much to say… I mean, it was crazy delicious, but it was just a Boca burger. I guess to people who never ever eat those things it’s a special treat, though. And they very happily let me pick my own toppings off of the menu options, so I got chipotle salsa, caramelized onions and guacamole, and the calabrese bun was teeth-sinking yeasty and notably fresh, so really, who’s complaining at all?
Okay me, for forgetting to ask for my salad sans dressing. :p
1 cup cornmeal
3/4 cup water
1/4 cup almond milk
1/2 tsp salt
2 tbsp chopped pickled jalapenos
1/4 cup sauteed onions
pinch of sugar
Fry them up, eat with salsa, say yum yum yum and think why didn’t I make DOUBLE that amount because now I have to give my lunch to my sister who just came in the door with hoecake longing in her eyes. Alas, alas…..
….at least I got the vcon mexican millet all to myself! It wasn’t gonna happen like that – I was making it for everybody, but everybody went to bed, and then a forkful of it went in my mouth and any plans to eat anything else went ~poof~ and I had half the pot all for me, and it was so good. I love millet! Especially when it’s buttery and nutty and crisp/creamy, and eaten out of a dainty little rice bowl.
And then vcon blintzes, with dill-tahini sauce, applesauce and pickled red cabbage. A lot of work for something that tasted pretty perogi-like, but delicious nonetheless. Especially when all the toppings glooped together to form SUPER GLOOP of the potato-y sauce-y goodness.
And lunch today – vcon creamy tomato soup (+ broccoli) with celine’s cheezy crackers (YUM!) and vcon mushroom-walnut pate with more lentils and less walnuts because that’s what I had.
(in conclusion: I love tomatoes! <——- ze obvious) :D
Just a quick update, a couple photos that have been on the computer for a few days…
And I’m really not exaggerating when I say this is my favourite tofu marinade yet – it’s a Swell Vegan tester recipe for maple-mustard-chili tofu, and it’s awesome. The salad paled in comparison, and the second half of the batch got eaten straight up, with glee, much like a plate of chicken nuggets of yore or something. Total make-again recipe!
And more pizza! I’m pizza-obsessed! J says I’m also crust-bubble obsessed, but he’s quite allowed to say that because… I am. This is only my favourite crust-bubble, and there were many, each with a photo… I am a nerd. :D
And J is still staying with us, and my new roommate is a kitchen-goddess in her own right and works at the best vegan restaurant in the city, so we’ve been collaborating on dinners! Her own component of a brown rice macro bowl was so delicious there wasn’t a speck of leftovers to take a photo of the next day (imagine perfectly cooked rice, confetti-bright vegetables and toasted sesames everywhere), but there was a little bit of my curry around for lunch the next day, so here it is. Aloo paratha, gajar salad, lentil sprouts and a really nice katirikka rasavangi (south indian eggplant curry). I think I might explore this south indian thing a bit more, I’m adoring the heat and the coconut.
And woo! Blackberry-lemon verbena sorbet success! I don’t have an ice cream maker, so I had to nurse this stuff over the course of a few days, stirring it constantly and waiting for my wonky freezer to make it scoopable (I also had to add a bunch of water to help with the freezing, but I was really happy to do that, it was a little sweet in the beginning). Anyway, I’m totally hooked on this sorbet thing! It’s so refreshing, and the herbal bit was transcendant. I’m thinking of trying vegan addict’s Black Hole Sorbet next – it looks sooo decadent. yum!
I never ate these as a kid. I’m vaguely aware that versions of these (toxic pink, brittle and oily) exist and probably still roam bake sales and birthday parties to the delight of sweet-toothed urchins everywhere. But I like popcorn, and I like sugar, so I figured they would probably taste good if I took matters into my own hands. I modified the Shmooed Food recipe slightly, and left them plain because I didn’t have any dried fruit/nuts around that didn’t scream “health food alert!!!”, and they were super just the way they were, tossed in a mandarin box and brought to Ze Ladies Crafting Day (and munched happily by all there). Very caramel-y!
12 cups air-popped popcorn (about 1/2 cup unpopped)
1 cup packed brown sugar
1/4 cup syrup of your choice (brown rice, corn… I used corn b-cause I’m poor)
1/4 cup water
1/2 tsp salt
1 tsp vanilla
oil (for forming the balls)
1. Pop the corns. Eat some corns to get in the mood. Put 12 cups of the corns into a metal pot/bowl and stick them in a warm oven.
2. Bring the syrup, sugar, water and salt to boil in a heavy-bottomed saucepan. Once it boils, turn down the heat and maintain that boil until the temperature reaches 250-270 degrees (lower for chewy/higher for crispy). A candy thermometre is nice for this, but you can also drop a bit of the sugar into a glass of ice-cold water – if it turns into a firm or hard ball, you’re good to go. (this took me about 20 minutes, but I’m a weeny with magmic pots of sugar and I kept the heat low).
3. Once the sugar is at the right temperature, remove from the heat and stir in the vanilla. Take the corns out of the oven, drizzle the syrup over top and STIR STIR STIR with a wooden spoon to coat every kernel.
4. Oil your hands and form the sticky goodness into as many balls as you like. I got 22.
5. Scrape the extra syrupy popcorn out of the bowl and eat it! mmmm.