Vegan, Jane Austen student, Minimalist, Reader, Librarian

Sunday, July 24, 2011

Last Year on Chocolate Onion















In the Treetops! View from my living room window.


July 28, 2010 Still Here...Lest you think I've forgotten this blog, never fear! I am now in the great city of Pittsburgh, PA in the neighborhood (or borough as they call them) of Mount Washington. (Read more)

July 30, 2010 Leftover Tofu Sandwich For lunch yesterday, I made a sandwich I've mentioned making but never described before in this blog. (Read more)

Sunday, July 17, 2011

Last Year on Chocolate Onion

Music: Stevie Nicks, In Your Dreams















You may or may not be as bored with this blog as I've been kind of uninspired to write it lately. I'm putting it off to still feeling homesick (it will be one year this Friday that we've been in Pittsburgh), lonely for hanging out with my friends back home, and just a general question of what to write about lately that I haven't written about before. I'm almost at my fourth year of being vegan and I think those who read this blog have accepted it and no longer question it. Which is fine. So I may need to write about other things, either in this blog or begin a new one. Or just take a break. We'll see.

This is the pizza we enjoyed this weekend; that's potatoes (yes, potatoes, soaked, dried, and then baked) on top along with onions and tomatoes. Yum!

And here's what I was up to last year:


Edamame and Artichoke Salad


Saturday, July 9, 2011

Ice Cream!

Music: The Mamas and the Papas, Deliver

Whenever people ask me if I ever "crave" dairy (or meat), I can honestly tell them, "no, never." Especially when I can enjoy this:















This is made from leftovers from breakfast, one of Jim's fabulous delicious Saturday Pan Scones* (i.e., pancakes, our usual Saturday morning fare), with fresh strawberries, and a scoop of Jim's homemade vanilla ice cream.

Vanilla Ice Cream
In a blender, combine:
1 package sweetened MimicCreme (32 oz.)
2-3 tsp pure vanilla extract

Pour into ice cream maker and follow manufacturer's instructions. Sooo easy! Sooo good! And, best of all, no icky eggs to bring to a certain temperature to "kill" the bacteria (such as salmonella) lurking in your food! What could be better?

Besides the usual soy ice creams, there is also coconut milk ice cream (which I think tastes better). But even better than that, since you control all the ingredients, is homemade ice cream.

And we found some vegan organic ice cream cones at the East End Food Co-op to enjoy with our chocolate ice cream. Who needs dairy? Not me!
















Also, check out this great story about a woman who creates dairy-free delights: Like No Udder (love that name!).

*This is what I call them because they resemble a cross between a pancake and a scone in taste and texture, but the recipe can be found in LuAnn Bermeo's Amazing Meals.

Monday, July 4, 2011

Salad of the Week

Music: Joni Mitchell, Blue















I created this salad after browsing a few cookbooks for ideas: The Kind Diet by Alicia Silverstone and La Dolce Vegan by Sarah Kramer. This will be my salad for work lunches this week, along with some Chickpea Smash sandwiches.

Bulgur Tabbouleh with Lemon Tahini Dressing

Salad
1 C bulgur, uncooked
1 1/4 C water
Salt to taste
Cucumbers, chopped (about 1 C)
1/2 of an onion, sliced thin
2 carrots, chopped
2 C chickpeas OR 1 14/15-oz. can, drained and rinsed
1/4 C parsley, chopped
1/4 tsp sea salt

Bring water to a boil in a medium saucepan with a little salt. Add bulgur, turn off heat, stir well, then cover and let sit about 20 minutes; remove lid, fluff with fork, and let cool. Meanwhile, in a large mixing bowl, add rest of ingredients. Add bulgur and stir well to combine.

Dressing
1/4 C tahini
Juice of 1 lemon
Chopped garlic (to taste, less than 1 clove)
Dash of cayenne pepper
2 tsp Bragg liquid aminos
Water to thin as desired

Combine dressing in a small bowl or small glass measuring cup. Pour over entire salad and toss well. Chill before serving.