This morning, I had some earl grey and splenda with silk plus omega 3s for breakfast, and it inspired me to blog my coffee mug of the day! I have a little collection of coffee mugs, and not that you can see a good shot of it, but it has a woman in a buisness suit with a paper bag over her head and it says "a hung user is not a pretty site"
I think it's a web log company, but I don't know nor care, it's quite the conversation piece you know.
Friday, March 7, 2008
spinach lasagne!
I made some Spinach Lasagne last night, one for us and one for my friend Nicole who just had a lovely home birth to her beautiful daughter, and the kids loved it!
happy lasagne time:
Spinach Lasagne:
Whole wheat lasagne noodles (package)
Jar of organic tomato basil marinara sauce
Firm tofu
1 lb fresh spinach
2 tbsp earth balance
Lipton vegetable soup mix packet
1 tsp sea salt
dash nutmeg
fresh leaf of sage, sprig of thyme and rosemary
1/2 tsp dry thyme
1/4 c soy milk
1 tsp corn starch
nutritional yeast (optional)
preheat oven to 350, boil noodles and drain, put noodles on wax paper or foil while sauteing spinach with earth balance, sea salt and thyme. Take tofu, salt, nutmeg, soup mix, fresh herbs, soy milk and corn stach in a food processor and blend well, taste to see if more salt is needed. Take casserole dish (I used a 9" x 13" rectangle) spread some sauce on the bottom of pan, add layer off noodles, tofu mixture, spinach and another noodle, add sauce and repeat layer of noodles, tofu, spinach, noodle and continue until at top of casserole dish, then add sauce and nutritional yeast (optional) bake for about 40 minutes, cool for atleast 10 minutes before cutting
Benji Bean Sprouts Neat Loaf leftovers
Wednesday I made Benji Bean Sprout's neat loaf with mashed potatoes and peas and carrots.
Thursday for lunch we had leftovers, and I roasted some carrots with thyme, rosemary and olive oil to go along with it.
The Neat Loaf recipe is:
Two packages extra firm tofu
2/3 Box of flax and wheat flake type cereal (have used greenwise organic brand and uncle sam brand)
2 packages onion soup mix (lipton and publix brand both are good, as well as fantastic foods)
1 onion, diced
2 stalks of celery thinly slice (as close to paper thin as conceivable unless you like chunky celery)
1 carrot diced
1/3-1/2 cup ketchup (to taste)
1/2-1 cup ketchup for top
2 tbsp olive oil
salt to taste
preheat oven to 350, mash tofu with fork, mix in remaining ingredients and stir well. Add Ketchup to mix if desired (I add about three big squeezes) pour and spread into casserole dish (preferably an oval one to give it more of a loaf look) cook for about 35-40 minutes (when texture is firm and has a nice brown color) spread on remaining kechup and bake for an additional 10 minutes. Let sit for about 10 minutes before slicing
My super duper yummy vegan mash taters:
about 10 medium sized red potatoes (2-3 lbs) quartered
5 cloves roasted garlic
olive oil
sea salt (to taste)
pepper (")
3 tbsp earth balance or smart balance light (the regular smart balance is not vegan but the light with flax oil is)
1 cup soy milk
boil potatoes in salted water 15-20 minutes. while potatoes are boiling, add garlic cloves, a small amount of olive oil drizzled over garlic and sprinkle a little sea salt on. put in oven on broil for about 5 minutes, check it often and try to get garlic cloves to a golden color. drain potatoes, an let sit for a few minutes. Add garlic cloves, salt to taste, pepper, margarine and soy milk and either mash/whip by hand or (preferable) use an electric mixer/beater on low setting at first, gradually increasing speed.
I forgot to take a picture that night, but managed to get a blurry shot of my leftover lunch while holding Perry.
Thursday for lunch we had leftovers, and I roasted some carrots with thyme, rosemary and olive oil to go along with it.
The Neat Loaf recipe is:
Two packages extra firm tofu
2/3 Box of flax and wheat flake type cereal (have used greenwise organic brand and uncle sam brand)
2 packages onion soup mix (lipton and publix brand both are good, as well as fantastic foods)
1 onion, diced
2 stalks of celery thinly slice (as close to paper thin as conceivable unless you like chunky celery)
1 carrot diced
1/3-1/2 cup ketchup (to taste)
1/2-1 cup ketchup for top
2 tbsp olive oil
salt to taste
preheat oven to 350, mash tofu with fork, mix in remaining ingredients and stir well. Add Ketchup to mix if desired (I add about three big squeezes) pour and spread into casserole dish (preferably an oval one to give it more of a loaf look) cook for about 35-40 minutes (when texture is firm and has a nice brown color) spread on remaining kechup and bake for an additional 10 minutes. Let sit for about 10 minutes before slicing
My super duper yummy vegan mash taters:
about 10 medium sized red potatoes (2-3 lbs) quartered
5 cloves roasted garlic
olive oil
sea salt (to taste)
pepper (")
3 tbsp earth balance or smart balance light (the regular smart balance is not vegan but the light with flax oil is)
1 cup soy milk
boil potatoes in salted water 15-20 minutes. while potatoes are boiling, add garlic cloves, a small amount of olive oil drizzled over garlic and sprinkle a little sea salt on. put in oven on broil for about 5 minutes, check it often and try to get garlic cloves to a golden color. drain potatoes, an let sit for a few minutes. Add garlic cloves, salt to taste, pepper, margarine and soy milk and either mash/whip by hand or (preferable) use an electric mixer/beater on low setting at first, gradually increasing speed.
I forgot to take a picture that night, but managed to get a blurry shot of my leftover lunch while holding Perry.
Thursday, March 6, 2008
Perry Sage Weaver
can't believe he is one now. children make time move at warp speed... I need to capture all those sleepy head kisses and bubble orange mornings and reserve them for final fleeting dreams (dmt at the last moments...)
I do not have a picture of the cake before it was devoured by my hungry little hippo, but I do have a picture of him eating his cake, will post tonight.
Here is the recipe for his cake tha I made:
Vegan Carrot Cake
2-1/4 cups macarthur's organic whole wheat flour
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon pumpkin pie spice or allspice
1 teaspoon baking powder
1 teaspoon salt
3/4 cup light brown oranic cane sugar
3/4 cup organic cane sugar
1 cup organic cinnamon applesauce
1 tbsp cornstarch
1 teaspoon vanilla
1 cup earth balance margarine
3 cups finely grated carrots
1 cup organic raisins
1/2 cup soy milk
Directions:Preheat oven to 350°. In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder, and salt. In a large bowl, mix sugar and earth balance until creamy (works best with an electric mixer) - add vanilla, then add applesauce and soy milk. Mix wet and dry ingredients together and add carrots and raisins.I prefer a layer cake, so I used two round cake pans. But if you prefer thinner cake with more servings, use a 13x9. Grease pans. Smooth batter into pans. Bake for 40 - 45 minutes or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting.
Faux Cream Cheese Frosting
1 package vegan cream cheese (tofutti better than cream cheese)
1/3 cup Earth Balance, softened.
1 tsp. vanilla
2 cups vegan organic confectioners sugar
With an electric mixer, beat cream cheese and margarine. Add vanilla, then add sugar.
I do not have a picture of the cake before it was devoured by my hungry little hippo, but I do have a picture of him eating his cake, will post tonight.
Here is the recipe for his cake tha I made:
Vegan Carrot Cake
2-1/4 cups macarthur's organic whole wheat flour
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon pumpkin pie spice or allspice
1 teaspoon baking powder
1 teaspoon salt
3/4 cup light brown oranic cane sugar
3/4 cup organic cane sugar
1 cup organic cinnamon applesauce
1 tbsp cornstarch
1 teaspoon vanilla
1 cup earth balance margarine
3 cups finely grated carrots
1 cup organic raisins
1/2 cup soy milk
Directions:Preheat oven to 350°. In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder, and salt. In a large bowl, mix sugar and earth balance until creamy (works best with an electric mixer) - add vanilla, then add applesauce and soy milk. Mix wet and dry ingredients together and add carrots and raisins.I prefer a layer cake, so I used two round cake pans. But if you prefer thinner cake with more servings, use a 13x9. Grease pans. Smooth batter into pans. Bake for 40 - 45 minutes or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting.
Faux Cream Cheese Frosting
1 package vegan cream cheese (tofutti better than cream cheese)
1/3 cup Earth Balance, softened.
1 tsp. vanilla
2 cups vegan organic confectioners sugar
With an electric mixer, beat cream cheese and margarine. Add vanilla, then add sugar.
Wednesday, March 5, 2008
first post
I've decided to start blogging, just for the sake of it. My cooking, my photography, any crafts I get into, the bellydancing. I get proud of my mediocre accomplishments sometimes, so this will be my blog, I think I shall call it gloaty goat.
*nods*, ego feed
*nods*, ego feed
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