Wednesday, August 29, 2007

veg potstickers

Now I totally know why they are called potstickers! Ha!

I modded the recipe from:

I used plain ole mushrooms of the button variety. Some cabbage I shredded myself. Carrots. I loved the sesame oil flavor and didn't want to overpower things with cilantro. I clearly did NOT use onions...why??? oh because they are evil and banned from my kitchen (unless you are Jen). I also used fresh garlic, but didn't have fresh ginger so it was the powdery stuff for me.

Photo Sharing and Video Hosting at Photobucket

It was really fun making these. My kitchen got trashed, but oh! I loved every minute of it. When I finally got it right (with the leftovers the next day) it was soooo worth the wait.

Photo Sharing and Video Hosting at Photobucket

I served them with a sprinkling of sesame seeds and some spicy red sauce and a drizzle of soy. YUM YUM YUM!! I forgot to get a photo of the end result, so here is some polenta for your viewing pleasure.
Photo Sharing and Video Hosting at Photobucket

Saturday, August 4, 2007

no soy lasagna

I saw somewhere that someone had used zucchini for noodles in their lasagna. Brilliant!

For me, it's all about the sauce.
Photo Sharing and Video Hosting at Photobucket

A friend had given me some fresh basil and oregano from her garden. When I was in Italy I could not get over how deliciously simple the tomato-based recipes were. I used extra basil - the other spices, just a dash.

- 2 cloves garlic
- olive oil
- fresh basil
- fresh oregano
- dash of cayenne
- salt, pepper
- water
- onion powder

I fried up the garlic and added the tomato sauce and spices. I let it simmer while I started cutting up the veggies.

Photo Sharing and Video Hosting at Photobucket

Next I chopped:
- 1 zucchini lengthwise
- mushrooms
- black olives
- some red & orange peppers I had left over
- parsley
- spinach

I placed the zucchini "noodles" in the pan. Added the mushrooms, black olives, red peppers, and sauce. Layered the rest of the zucchini "noodles" with a dash more black olives, spinach, sauce and topped it with a spritz of parsley to make it pretty.

Cooked at 400 for 20 minutes with foil and 10 without.

Voila! I found this to be quite yummier than expected, though it's not the prettiest dish ever.

Photo Sharing and Video Hosting at Photobucket

oh blueberries

Recently, I went to Michigan with some friends. It was an incredible trip. We took a late night/early morning wine induced romp through the rain and darkness deep into the country. We stopped to eat some blueberries direct.

Photo Sharing and Video Hosting at Photobucket

The last morning before the return trip, we each picked a bunch. I could not believe how delicious. There were rows of sweet and rows of sweet/sour. Oh so delicious.

Photo Sharing and Video Hosting at Photobucket

So now I need to figure out what I want to do with them. I froze them because there were just so many.

Photo Sharing and Video Hosting at Photobucket

I always want to move wherever I travel. Michigan is so beautiful. Quiet country woods, gorgeous beaches and lovely people. We're due to go back for apple picking.

Friday, August 3, 2007

the best ever vegan pizza

I stole this idea from a local restaurant called OR Juice and Smoothie.

What's in it:
- your favorite wrap
- carrot hummus
- a handful each of:
--- lettuce
--- calamata olives
--- cucumber
--- sun dried tomatoes

What I did:
First I made the carrot hummus. I tweaked it to have more citrus and spice. I love what the extra shot of fresh squeezed lemon does for this recipe.

I took a whole wheat wrap and toasted it in the oven until it was crispy enough to sustain the ingredients. Then I spread the hummus on it.

Then I generously sprinkled the toppings. It was delicious--the best one I've made yet. Here's one final close up before this pizza met her delicious demise.

Thursday, August 2, 2007

chickpea soup

I wanted to use my garbanzo beans, so I created this little soup:

Here's what I used:

1 serano pepper
2 cloves garlic
Bragg's amino's
1 medium zucchinni
a handful of frozen cauliflower
a can of chickpeas
a small can of tomato sauce
onion powder

What I did:
Tossed the chopped garlic, pepper and zucchini into my skillet. I cooked them with some Bragg's.

In another pan I made my veggie stock from cubes. I added the chickpeas to cook. Shredded the last bit of zucchini and added it, along with a handful of cauliflower.

When my garlic was browned a tad, I sprinkled tumeric and onion powder over the mixure. Then I added the contents of the skillet to the soup.

I let this simmer until the chickpeas were soft. Added the tomato sauce.

I had plans to serve it over polenta, but it turned out more like soup than stew. The flavor was good, but next time I'll add another pepper. I really like the sweet of the zucchini with the spices of the soup.