July, 2013

  1. 2nd Avenue Vegetable Korma

    July 31, 2013 by Angie

    This is one of many great recipes from Isa Chandra Moskowitz’s Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes. For some silly reason, I’d only made this once before (in my pre-blog days). Other than the time it takes to wash and chop the vegetables, it cooks up really quickly, makes a lot of food, and is so tasty.

    big pot of vegetable korma

    I followed her directions pretty closely. My changes: skimped on the carrots, skipped the agave nectar, and added browned tempeh for some protein.

    2nd Avenue Vegetable Korma

    I can’t wait to have another bowl for lunch!


  2. zucchini crust pizza

    July 19, 2013 by Angie

    I’m trying desperately to keep up with the South Beach Diet but, as you may have noticed, I really love pizza. I tried making a cauliflower crust pizza once before. I’m into the spirit of the cauliflower crust but it did not work out for me at all. It fell apart and was mushy and grainy and created a million dishes and was just sad all around. I came across this recipe for zucchini crust pizza at my favorite South Beach Diet-friendly blog, Kalyn’s Kitchen. The main ingredient is obviously zucchini. There’s some oregano, garlic powder, salt, and shredded mozzarella and parmesan cheeses in there. The ingredients that hold everything together though were problematic for me and I feared a repeat of the cauliflower disaster. It calls for almond meal (instead of flour, sticking to the no grains rule) and a beaten egg. I’m very allergic to almond meal but I figured a nut is a nut so I made my own cashew meal by pulverizing a handful of raw cashews in my food processor. I don’t buy eggs so I improvised with a flax egg instead. And would you believe it…it worked out! It stayed together and was a real crust! And it tasted great!

    zucchini crust pizzas

     

    Right out of the oven

    I topped with garlicky tomato sauce, shredded mozzarella and parmesan cheeses, spinach, and artichoke hearts. I ate pizza and my diet is intact! At least until tomorrow when we go to dinner at our favorite vegan restaurant, Ethos. Oh, well.

    up close and pizza-nal (I'm sorry)

    Delicious pizza with parmesan and red pepper and extra sauce


  3. Thai black pepper & garlic tofu

    July 15, 2013 by Angie

    I’ve been trying harder at doing the low-glycemic, low-carb. low-fat, South Beach Diet thing. I made this healthy dish from FatFree Vegan Kitchen for dinner Saturday night. It’s Thai black pepper & garlic tofu. We really enjoyed it.

    thai black pepper & garlic tofu

    I like her way of cooking the tofu. I’ve made a million stir fries with tofu over the years but I always cook the tofu in Smart Balance oil in a pan. Her instructions allow you to cook the tofu without any oil by baking it on a parchment paper covered cookie sheet. The parchment paper means you don’t have to clean another pan – extra bonus! We are not mushroom fans so I used two small yellow squash and a zucchini instead. I also substituted spinach for the kale. It’s a keeper!

    tofu & veggies


  4. black bean & avocado salad

    July 8, 2013 by Angie

    I made my slightly altered versions of two great recipes from Kalyn’s Kitchen for dinner tonight. The first, her baked tofu with soy sauce and green onion, I make quite often. We both love it. The second recipe was her pinto bean salad with a few changes. They were beautiful together.

    black bean & avocado salad and baked tofu

    I used a can of El Ebro brand black beans instead of pinto beans and I’ve never seen white balsamic vinegar so I used regular balsamic vinegar. I was also a bit short on the cilantro because I can’t stand when people leave the stems in but I was hungry and tired of meticulously picking each individual cilantro leaf off of the stems so I stopped before I got the full 1/2 cup.

    black bean & avocado salad

    This salad is excellent. We ate the entire thing. I don’t feel that bad about it either because it’s quite a healthy salad.


  5. cheese fondue

    July 6, 2013 by Angie

    Robbie got me an electric fondue set for my first Mother’s Day! Dog mamas count too, y’all. I’ve been making cheese fondue for years on the stovetop because all the fondue sets I’d ever seen came with the goofy candle situation that never burns quite hot enough to keep the cheese melted. No more eating in front of the stove! Electric fondue set has us moving on up.

    Swiss cheese fondue

    Here’s my tried and true recipe.

    Ingredients

    1 lb Swiss cheese, shredded
    3/4- 1 cup dry white wine (like chardonnay)
    3 tbs flour
    several dashes of garlic powder
    dash of paprika
    dash of ground pepper
    bite-sized pieces of veggies (cauliflower and broccoli are our favorites) green apple, and pumpernickel bread for dipping.

    fondue dippers

    Directions

    1. Shred the Swiss cheese into a big bowl. Add the flour to the cheese and stir to mix it up.

    2. Prepare your “dippers”. The fondue melts very quickly so have your veggies, apple pieces, and bread chunks ready to go before your start heating the cheese. Measure your wine and get the garlic powder, paprika, and ground pepper handy too.

    3. Turn the electric fondue pot on to 200 degrees.

    4. Once it heats up a bit, pour in 3/4 cup white wine.

    5. Add the cheese in handfuls, stirring to melt it and combine it with the wine.

    6. Add the garlic powder, paprika, and ground pepper and stir.

    7. Once everything is melty, it’s time to eat! You should definitely be drinking wine with your fondue, by the way.

    fondue in action


  6. a Christmas star in July

    July 4, 2013 by Angie

    Happy Independence Day, fellow ‘muricans! I’m really into Christmas fabrics right now. I think because I realize I’m very slow at sewing and quilting so if I want finished items in time for Christmas I had better get on it in July.

    Christmas Star 2

    I got a beautiful layer cake of Aneela Hoey’s “Cherry Christmas” line. It’s just so precious! I cut two of the 10″ layer cake pieces into 8 total 5″ pieces and paired that with charm squares of Bella Snow to make half square triangles. I used the two at a time method.

    IMG_2574

    Half Square Triangle Work Station

    Half Square Triangles

    Stacks of squared up (down?) HSTs and 4 charm squares – each are now 4.25″ square

    Christmas Star

    There are so many things you can do with HSTs. I have a feeling zig zags and windmills are in my near future but I want to make this star first. Here it is all laid out. I just have to sew it together – the scary part. I have my quarter inch foot on my machine now so hopefully things will line up better this time. Once I have the star finished and can behold it in its final size I’ll decide if it should become a pillow, table runner, or placemat.


  7. slow cooker curry

    July 4, 2013 by Angie

    It is so hot here! Time for slow cooking and avoiding the oven. I found this list of vegetarian crockpot recipes in a post on Reddit. I decided to modify this Vegetarian Crockpot Curry Recipe to enjoy last night. The complete recipe with my changes is below. I went overboard with the chopped tomatoes. I think mostly because of that this dish wasn’t much of a curry, per se. We both still liked it. I used the whole box of Pomi Chopped Tomatoes but I will definitely reduce that to three quarters of the box or less in the future.

    slow cooker curry

    Ingredients

    1 can chickpeas, drained and rinsed
    1 8 oz package of tempeh, cut into small pieces
    1 red bell pepper, diced
    2 red potatoes, cut into small pieces
    2 medium yellow squash, cut into small pieces
    1/2 cup carrots, diced
    1/2 cup celery, diced
    1 tbs minced garlic
    2 tbs curry powder
    1/2 tsp onion powder
    1/2 tsp garam masala
    1/2 tsp turmeric
    1/2 tsp ground ginger
    1/2 tsp salt
    1/4 tsp cayenne pepper
    2 cups vegetable broth
    3/4 of a 26.46 oz container of Pomi Chopped Tomatoes, with juice
    1 cup frozen peas

    Instructions

    1. Prepare (wash, trim, chop) all vegetables.

    2. Drain and rinse the chickpeas.

    3. Chop the tempeh into small pieces.

    4. Add the vegetables, chickpeas, tempeh, and minced garlic to the slow cooker.

    5. Add the spices and salt and stir to mix everything around.

    6. Add the vegetable broth and chopped tomatoes with juice. Stir to combine.

    7. Cook on low for about 8 hours, stirring occasionally if possible.

    8. Add 1 cup of frozen peas during the last 20 minutes.

    9. Serve with naan, rice, or toast.