Weblog
Monday, 25 January 2010
-
Computer Woes
After my vacation I moved, and my current residence has no computer and no internet. This is being posted from the library at school. I will however keep taking photos of the food I am making and when I do have a computer (I am praying for March) I will do a mass post.
Happy Eating
Sunday, 06 December 2009
-
Vacation
So I put up 3 posts tonight and that will be the last from me for 2 weeks or so as I am going on a little vacation.
Hope you enjoy! -
Cranberry Flax Breakfast Scones
Cranberry Flax Breakfast Scones
Cranberry is one of my favourite flavours, and it these scones they are delightful. If you are not a cranberry enthusiast feel free to substitute them with another sort of dried fruit (apricot anyone? mango?)
Ingredients:
2 cups of flour
1 Tbsp baking powder
1/4 cup unrefined sugar
1/8 tsp salt
4 Tbsp vegan margarine
1/4 cup dried cranberries
1/8 cup of flax
1 cup soy milk
extra soy milk for brushing
Directions:
preheat oven to 350f
1. Combine flour, baking powder, sugar, and salt in a large bowl and stir.
2. Cut in margarine with a fork (or do this in the food processor) until you form a coarse meal. Make sure your margarine is quite cold for this.
3. Add cranberries and flax stir well.
4. Add soy milk a little bit at a time and stir until dough just begins to hold together.
5. Put dough on a floured surface and knead 10 times (no more or it will get too tough)
6. Roll dough out in to a rectangle and cut in half and then into squares and then into triangles (I am sure there must be an easier way to word this).
7. Place scones onto baking trays about half an inch apart and brush tops with soy milk (this will make them brown up nicely).
8. Pop in the oven and bake for 15 minutes.
-
Matzo Ball
Matzo Ball
These lovelies can go into anything you need a "ground beef" replacer. Of course when you cooked them you would just crumble them, or you could just throe the mixture right in there, in this case, we have Spaghetti and Matzo Balls, really easy, really delightful. nice throw back to childhood comfort food.
Ingredients:
1/2 cup matzo meal (found in the kosher section at your super market generally)
2 Tbsp corn starch
1 tsp salt
2/3 cup veggie stock or water (if your veggie stack has a high salt content, cut out the salt from the ingredients)
Directions:
1. In a bowl stir in matzo meal, starch and salt.
2. Add stock and stir well. Cover and set aside in refrigerator for 20 minutes.
3. When chilled roll 1 Tbsp at a time into balls, dip your fingers in water prior to doing this to prevent the mix from sticking to your hands. Repeat until there is no mixture left.
4. Drop (carefully so you do not get burned) the balls one by one into boiling salted water, reduce heat and cook until they rise to the surface, stirring gently so they do not become stuck together. Cook for 10 minutes after they float to the surface.
Then smother those bad boys with pasta sauce and put on your spaghetti with nutritional yeast.
(these were un-smothered for the photo -
Rustic Tomato Lentil Soup
Rustic Tomato Lentil Soup
A nice soup with gentle spice to warm you up! This was the first soup I ever used lentil in, and man is it good.
Ingredients:
8 cloves garlic minced
1 medium onion, diced
3 medium carrots, coined
2 Tbsp olive oil
2 stalk celery, chopped
6 cup veggie stock
1 28oz can of diced tomatoes
2 cups cooked lentils (I used red... feel free to used Canned lentils in this case too)
1/4 tsp pepper
1/4 tsp cayenne pepper
1 cup dry macaroni
Directions:
1. Add olive oil, carrots, garlic, onion in large stock pot and saute on medium-high until onions are translucent.
2. Add celery, stock, tomatoes, lentils, pepper and cayenne, bring to a boil. Reduce to a low simmer, cook for 20 minutes.
3 . Add pasta and simmer 10 minutes until pasta is done.
Serve it up!!!
