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Wee!  So – I’m here drinking my mint & mushroom tea with large slices of ginger dropped into it because I was a little too brave this afternoon and added some (a lot of) questionable sauerkraut to my hummous wrap.  It was worth it at the time… but now I need the tea.  Yeah, white stuff in a sauerkraut jar is no good… 
Anyway.  More old pictures (I swear I’m getting through them, I do!)  I made crepes!  I made buckwheat versions of Veganomicon crepes, and stuffed them full of Columbian red beans with plantain (from Terry’s Vegan Latina), some broccoli too, and an avocado-corn-cream sauce that is essentially this recipe that I’d had mentally bookmarked since I went vegan in high school.  Seriously that long ago. (*oouuuuuurrrrrgh…. waveof nauseau happening……RIGHT NOWurg*)  XPPP
cough.  ok better.
Anyway.  avocado cream sauce!  I ate in on pasta first, but it’s way more economical to show it here, even if it does look a little like ralf.  tee hee.  I swear it was tasty.

And then I had leftover crepes with sauteed peaches, coarse raw sugar, cranberry jam, and some malted soy drink mixed with enough water to make a sweet cream.  Oh, frugal AND delicious, and even maybe healthy, how ’bout that?  I love dinners that revolve around fructose.

Speaking of which, I made a tiny sweet potato cashew cream pie with a lone spud, because it’s just been so damned cold it seems not very weird to make food like this.  Plus, it has a pumpkin seed crust a la Extraveganza, which in my weird mind makes it kinda summery.  And when you pop it in the freezer and eat slices of it cold like spiced ice cream…… *drooooolz*.  Also gives me a chance to use the tiniest fork ever imaginable that I picked up at a garage sale for specific things just like this.  Fairy pie technique!

From now on I make my own thai green curry paste.  Has anyone tried the yellow variety?  I almost did but then I chickened out and returned it for a jar of the classic green, and while it resulted in a slurpily good skillet of hyper-spice, well… I’m still curious about the other variety.  Maybe next time I’ll get the yellow (which boasts coriander and white pepper, yum) and just grind up lots of green chiles into it myself.  I ended up throwing like, 3-4 extra thai peppers into this one anyway, cause I kind of like my thai curries to practically send off sparks into the atmosphere.  Anything less and why bother, I say!

Speaking of skillets — I made the Vcon leek & bean cassoulet finally.  That’s how cold it’s been around here!  It’s mid-June and I’m still checking my bag for extra gloves, just in case… ack.  So on a particularly blustery and charcoal-grey day I decided snap it I’m just gonna make a big old comforting stew and I am SOOOOO glad I did.  It was the perfect antidote to my standard rut of cooking with loads of citrus & spice — the cassoulet is all…. comfy like a big herbal pillow.  And far too easy to pleasantly spoon down while cuddled up in a blanket reading school work things.  Very very nice…
(oh, and peas/leeks/white beans were replaced with corn/extra onion/black&red beans to good effect)
Enough for now?  Probably… there’s red velvet, kittee muffins, cold soba, successful souvlaki rice to come, though.  *phew* 
Oh, what the heck, one more — I made Scotter Muffins, yay!  I don’t remember what variety at all, probably apple and banana and cinnamon swirl.  Gosh, I love muffins, don’t you?  They’re so balanced, like the medium spectrum between the best of all baked goods.  Or maybe I’m just a fan. ^_^b
Testing for Terry’s latin cookbook has been loads of fun so far!  Everything is so much in line with what I like to eat anyway – whole foods, simple but interesting preparation, loads of lime and cilantro, and all the recipes mix and match very well, so every meal is a new surprise. 

Yellow Rice with Garlic ~ Columbian Style Red Beans
I had this for lunch today and it’s probably my favourite thing so far!  They both take the exact same amount of time to cook, the prep is maybe 10 minutes, and ohhhhhhhhh it’s good.  There’s annatto and plantain in it and it manages to taste light and warm and sweet and earthy all at once.
Pickled Red Onions

These take possibly no time at all to make and they are delicious on sammies!  And burritos, tacos, the end of your fork, eaten right out of the jar, draped across the side of a heavier bean-y or fried dish… ultimately, they are good, and a welcome addition to the pickle collection my fridge has got going.  They are without doubt the prettiest member at the moment, too.
Mango Jicama Chopped Salad
I’m pretty sure that jicama is my new favourite vegetable, and this salad may be my favourite way to eat it… loads of lime, sweet mango, fresh herbage… mmmmm yes.  
So Good, So Green Dipping Sauce
See, I told you jicama was my new favourite vegetable!  I broke out my mandolin to do it up right.  I’ll spill that there’s lettuce in this sauce (among a myriad of other wonderful things), so it’s kind of funny to think that this lettuce is dressed with itself but it works.  Oh, it works.  This sauce is pretty magical: zesty, creamy, spicy, cooling, and obviously an incredible shade of emerald.
Cilantro Lime Rice ~ Tofu Chicharrones ~ So Good, So Green Dipping Sauce
Ultra-fried smoky chewy chunks of porky tofu?  YES.  YES IT IS.  And you waaaaaant it.  Also, that rice has addictive properties.  All the rices so far have been hard to stop eating, actually.

Simple Sofrito

The basis for a few other dishes, it’s super slow-cooked sweet browned onions + other things, and I am so glad I know the secret of this sofrito thing now.  It made a quick after-school meal taste like it had been cooked by experts all afternoon, just by me scooping some of this out of the container in the fridge and adding it to the pot.  Instant awesome!  Neat trick.

Next up I’ll be trying some Pumpkin Soup and maybe the Mashed Potato Pancakes with Peanut Sauce (!)

I’m inspired again!! It happened very suddenly, I think a warm breeze passed through my kitchen and the walls turned sunny-orange in a way I hadn’t seen in months, prompting a small whirlwind of culinary tinkering, and I haven’t stopped since. I made raviolis, even, which I’ve always wanted to do! They’re roasted beet with rosemary and toasted walnuts, made with wonton skins, so they’re not pasta exactly, but I prefer the chewy dumplingness of the skins, actually. Because that way I’m allowed to eat them with my hands. They also coincided with a small disaster that resulted in something wonderful …….

— my fridge has sucked for years. It’s been replaced 3 or 4 times since I’ve lived here, and each one has been more small, old, fragile and smelly than the last. Have you ever seen a fridge where the freezer was INSIDE the box, and there was only one door? That was mine, until last week when it started to leak freon and smell rather horrifyingly chemical. I tried eating an apple from the crisper and my mouth started to tingle… I didn’t repeat that. O_o

The building quickly replaced it, as usual, except that this time – it’s a real fridge, white and sizeable, with a real freezer door! It makes a very satisfying sound, and my smoothies taste like ice cream now because the ice is so cold. Amazing! Anyway, the reason I bring this up is because while I rescuing things from the old icebox I pulled out a huge bag of peas and was like, “uh… I should eat these somehow”, which led to a most delicious puree to go with my raviolis. I just threw the peas in a blender with some garlic, basil, mint, balsamic, oil, tamari and pepper and it was shmancy-perfect-face-stuffingly-delicious. woo!

I also made some sandwich bread last week, to celebrate the white flour purchase. I’d never made sandwich bread before! It’s so useful, and tasty. This one was whole wheat rye, made with a bit of molasses and caraway and I had no trouble eating it up, especially shmeared with spicy homemade apple butter, yum! It inspired me to make a real salad. And it inspired me to have reubens for lunch all last week – holy batman that’s a good sammich!

For the ‘meat’ part I made lentil patties with pickle juice and gluten flour, breaded them in breadcrumbs and baked for 30 minutes, flipping once. Then loaded on the sauerkraut and homemade 1000-island and munched happily away!

These are testers for Terry’s new Vegan Latina book: black bean and plantain pupusas with a latin tomato sauce and a Salvadorean slaw, all delicioso.

And a great chard recipe with capers and raisins that’s a new favourite around here. Sweet and salty and complex!

Finally – to celebrate the spring equinox, and in anticipation of finding good things in life, I baked a lemon poppy seed bread yesterday, studded with little treasures. Rings, crystals, little coins, it was so much fun to bring this to a potluck, cover it with fresh berries, and slice off little hunks with surprises inside! The bread itself is moist and more-ish, too – super citrusy, with a sparkly sugary crust, and soaked in a lemon syrup = win!

Springtime Lemon Poppyseed Bread

1 tablespoon lemon zest
juice of 1 lemon
3 tablespoons poppy seeds
1/4 cup applesauce
1/4 cup oil
1/2 cup sugar
1 cup water (could use milk)
2 cups flour
3/4 tsp baking soda
3/4 tsp fresh ground nutmeg
1/2 tsp salt

3 tablespoons raw sugar (for sprinkling on top)

optional: little metal trinkets

Directions:
1. Preheat oven to 375 and grease a loaf pan.
2. Combine the wet ingredients in a large bowl, lemon zest through water.
3. Sift together the dry ingredients, then add that to the wet and stir just until combined.
4. Pour half the batter in the pan, dot the batter with metal trinkets (if using), then add the rest of the batter, sprinkle the top with raw sugar and bake for 45 minutes, or until the top is golden brown and a skewer comes out clean. Don’t take it out of the pan yet though! While it’s still warm, make….

Lemon Syrup

3 tablespoons lemon juice
1/4 cup sugar

1. Mix lemon juice and sugar together in a bowl, microwave on high for about 45 seconds, stir to dissolve into a syrup.
2. Poke a bunch of holes in your lemon bread with a skewer or a toothpick, then pour the syrup over top and let it soak in for about 20 minutes. Then take it out of the pan and let it cool. Slice, warn people not to break their teeth on anything, and bask in the party game + dessert combined. :)

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