https://en.wikipedia.org/wiki/World_Vegetarian_Day
Take a look at the wikipedia for a whole week of related events.
Veggie love to you all!
Showing posts with label Fun idea. Show all posts
Showing posts with label Fun idea. Show all posts
Thursday, October 1, 2015
Wednesday, September 23, 2015
Sunday, July 26, 2015
From my peachy friend and for her, too
My bestest colleague (and boss) has a blog and on her blog she has a cake recipe that is soooooo good.
It was just her birthday and she had a party, so I made the cake so we could continue to celebrate her birthday.
I'll have to get pictures of the cake--I forgot to take any and we ate most of it.
I will make it again! It is my NEW favorite cake. Way, way back, we used to eat chocolate cake from a bakery (p.o.), and it was my favorite chocolate cake. This recipe, is as good as that cake ever was, and it's not nearly as bad for you!
When I was making the cake, I made homemade almond milk. (I don't like buying almond milk, 'cause it always has carrageenan in it.) Not worth blogging about making almond milk (1/4 cup almonds per one cup of water and BLEND in your high powered blender), really, except that I strained it with my pour over drip coffee maker and it's reusable stainless steel filter (like this filter).
SOOOOO much easier than using a milk nut bag. I had to keep scooping out the ground almond goop of the filter, and the goop was more moist than if it had been strained with a milk nut bag ('cause I could have squeezed it); however, I hate cleaning the bags. The clean up on this coffee filter baby was to bang it on the container where I scooped the goop into and then rinse it and stick in the dishwasher! Ah, so nice!
I do have a lot of very moist almond goop in my refrigerator, so I'll be baking stuff to use it up! (It will freeze and last if I can't use it up in the next day or so.) (I'll freeze it in about 1/4 cup size amounts so I can more easily use it in recipes.) Today, I stuck in about a quarter cup of it in some lovely zucchini bread. (Post about the zucchinis in our garden coming soon.)
It was just her birthday and she had a party, so I made the cake so we could continue to celebrate her birthday.
I'll have to get pictures of the cake--I forgot to take any and we ate most of it.
I will make it again! It is my NEW favorite cake. Way, way back, we used to eat chocolate cake from a bakery (p.o.), and it was my favorite chocolate cake. This recipe, is as good as that cake ever was, and it's not nearly as bad for you!
When I was making the cake, I made homemade almond milk. (I don't like buying almond milk, 'cause it always has carrageenan in it.) Not worth blogging about making almond milk (1/4 cup almonds per one cup of water and BLEND in your high powered blender), really, except that I strained it with my pour over drip coffee maker and it's reusable stainless steel filter (like this filter).
SOOOOO much easier than using a milk nut bag. I had to keep scooping out the ground almond goop of the filter, and the goop was more moist than if it had been strained with a milk nut bag ('cause I could have squeezed it); however, I hate cleaning the bags. The clean up on this coffee filter baby was to bang it on the container where I scooped the goop into and then rinse it and stick in the dishwasher! Ah, so nice!
I do have a lot of very moist almond goop in my refrigerator, so I'll be baking stuff to use it up! (It will freeze and last if I can't use it up in the next day or so.) (I'll freeze it in about 1/4 cup size amounts so I can more easily use it in recipes.) Today, I stuck in about a quarter cup of it in some lovely zucchini bread. (Post about the zucchinis in our garden coming soon.)
Wednesday, June 17, 2015
It's Summer: Chocolate "fudgesicles"
Or it's nearly, officially, summer!
I love summer!
I love the laid back, no-school thing. I love school and learning, but by the time summer gets here we all need a break.
Okay, on to the important business, I've been meaning to post this recipe for a couple years. This winter, I found these great molds and asked for them for Christmas.
http://www.amazon.com/FoodWorks-Silicone-Maker-Molds-Popsicle/dp/B00D9HQ30W
What I did:
2 packs of tofu (I used this brand)
1/2 cup cocoa
5/8-3/4 cup maple syrup
1 tablespoon arrowroot starch flour
1/4-1/2 cup peanut butter (I didn't really measure) (Next time I'm going to make some cashew cream and use it.) (Note, we made this with almond butter and it tasted like dark chocolate!)
Blend until mixed and smooth. Pour into silicone molds and freeze. After frozen, run the molds under hot water for a minute. (Or leave out for 10 minutes or so... like any one has the patience to do that.)
I like the molds 'cause the popsicle/fudgesicle comes out much easier 'cause you can squeeze them up! The molds make BIG popsicles. If you have little kids, you might want to get smaller molds. (Not sure if they are smaller ones, but I think there are.)
You can also use dark chocolate chips (vegan) if you want, instead of the cocoa.
Here's the nutrition facts on these wonderful treats!
I love summer!
I love the laid back, no-school thing. I love school and learning, but by the time summer gets here we all need a break.
Okay, on to the important business, I've been meaning to post this recipe for a couple years. This winter, I found these great molds and asked for them for Christmas.
http://www.amazon.com/FoodWorks-Silicone-Maker-Molds-Popsicle/dp/B00D9HQ30W
What I did:
2 packs of tofu (I used this brand)
1/2 cup cocoa
5/8-3/4 cup maple syrup
1 tablespoon arrowroot starch flour
1/4-1/2 cup peanut butter (I didn't really measure) (Next time I'm going to make some cashew cream and use it.) (Note, we made this with almond butter and it tasted like dark chocolate!)
Blend until mixed and smooth. Pour into silicone molds and freeze. After frozen, run the molds under hot water for a minute. (Or leave out for 10 minutes or so... like any one has the patience to do that.)
I like the molds 'cause the popsicle/fudgesicle comes out much easier 'cause you can squeeze them up! The molds make BIG popsicles. If you have little kids, you might want to get smaller molds. (Not sure if they are smaller ones, but I think there are.)
You can also use dark chocolate chips (vegan) if you want, instead of the cocoa.
Here's the nutrition facts on these wonderful treats!
Monday, April 13, 2015
Baked breaded tofu!
I just learned about Hummusapien's blog. Awesome! I was looking for a new idea for dinner and found her recipe for "Tofu Fingers." I've been wanting to try something new, and I had some tofu to use up, win-win!
I followed her recipe pretty closely... I'll put my version below, but give full credit to her for thinking of such a fun dinner! Also, go look at hers for the pretty pictures!
1 pound extra firm tofu (I actually used this and didn't drain or press it since it is so water-free)
1/4 cup soy milk (you dip the tofu in this before you put it in the breading)
For the breading
1/4 cup almond meal (made it in the vita mix)
1/4 cup oat flour (made it in the vita mix)
1/4 cup corn meal
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons smoked paprika (I LOVE THIS STUFF)
1 teaspoon chili powder
3/4 teaspoon salt
(note, you can put the spices in with different proportions--this is how we liked it)
Mix all the ingredients for the breading. Cut the tofu, dip the cut tofu into the soy milk (or almond milk), then dip into the breading. Place carefully on a baking pan lined with a silicone liner or parchment paper.
Bake at 425 for 20 minutes, flip and bake for 15 more. Dip in your favorite dipping sauce! (Next time I'll make some home made BBQ sauce!)
Here they are all breaded and about to go into the oven.
I forgot to take one after they were cooked 'cause we ate them so quickly--next time! (All 5 of us liked it.)
I followed her recipe pretty closely... I'll put my version below, but give full credit to her for thinking of such a fun dinner! Also, go look at hers for the pretty pictures!
1 pound extra firm tofu (I actually used this and didn't drain or press it since it is so water-free)
1/4 cup soy milk (you dip the tofu in this before you put it in the breading)
For the breading
1/4 cup almond meal (made it in the vita mix)
1/4 cup oat flour (made it in the vita mix)
1/4 cup corn meal
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons smoked paprika (I LOVE THIS STUFF)
1 teaspoon chili powder
3/4 teaspoon salt
(note, you can put the spices in with different proportions--this is how we liked it)
Mix all the ingredients for the breading. Cut the tofu, dip the cut tofu into the soy milk (or almond milk), then dip into the breading. Place carefully on a baking pan lined with a silicone liner or parchment paper.
Bake at 425 for 20 minutes, flip and bake for 15 more. Dip in your favorite dipping sauce! (Next time I'll make some home made BBQ sauce!)
Here they are all breaded and about to go into the oven.
I forgot to take one after they were cooked 'cause we ate them so quickly--next time! (All 5 of us liked it.)
Saturday, March 7, 2015
A yummy birthday present
Wow, in February, you'd think I could have managed to post this, a picture of one of my tastiest birthday presents! Thank you Audrey and Don!
Nope. Apparently the ski trip took all I had. (Oh, and a big meeting for work.)
Monday, December 29, 2014
Mini! Cute! Tasty!
Inspired by these cute little muffin containers and being obsessed with this pumpkin recipe, I decided to make muffins as "cookies" for our holiday baking.
Note, the nutrition facts don't include the pecans on top, or the chocolate chips. I found that I made about 2-2.5 dozen muffins for the recipe.
Note, the nutrition facts don't include the pecans on top, or the chocolate chips. I found that I made about 2-2.5 dozen muffins for the recipe.
Wednesday, January 2, 2013
Holiday ideas for Christmas and Easter
From http://nestingcorral.blogspot.com/2012/04/easy-easter-appetizer.html
(Note, I would make this with white bean dip so that it could be vegan. so cute!)
From http://pinterest.com/pin/277745501991559005/
Nat was wondering if we could use kiwi for the tree... I don't see why not. We'll play around with the idea and see what happens. Also, I think it would be nice to have a bowl of melted chocolate for dipping.
Full credit goes to the creative folks who came up with the ideas. I did not come up with the ideas, and I didn't photograph the cuteness. I only put the pictures here so that I can find them easily in the future--you never know if something is gonna disappear on the Internet.
From http://pinterest.com/pin/277745501991559005/
Full credit goes to the creative folks who came up with the ideas. I did not come up with the ideas, and I didn't photograph the cuteness. I only put the pictures here so that I can find them easily in the future--you never know if something is gonna disappear on the Internet.
Friday, November 23, 2012
Turkey fun
This was our turkey! We dipped him in chocolate (dark, no dairy chocolate chips and soy milk melted in our fondue pot). We all loved him! Super fun!
Tuesday, October 16, 2012
super cute Thanksgiving idea!
Sunday, June 24, 2012
ROYGBIV
George Takei showed this picture of these. Don't they look super yum? You could eat them with pride for nutrition and rights. Strawberries, cantaloupe, pineapple, green grape, blueberry, purple grape--a rainbow of antioxidant goodness.
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