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Archive for June, 2006

Not-So-Chunky Monkey

Thursday, June 15th, 2006

This super simple banana “ice cream” is not-so-chunky for two reasons:

1) there are no walnuts or chocolate chips in it, and
2) it is practically guilt free. :)

I left out the chunky, so I can decide on a per-serving basis whether I want a smooth treat or a little more substance with some toppings.

Here it is, sporting raw almonds.

Get the recipe in Vegan Done Light.

“Summer time and the livin’ is easy.” (-Janis Joplin)

How ’bout some chocolate on those almonds?

“Drunk In The Carob-bean” Stuffed Jalapenos

Saturday, June 10th, 2006

This was my entry in the Iron Chef-style vegan_cookoff this week where the featured ingredient this time is carob.

When I first read that carob was the star of the show this week, this play on words immediately came to mind, and the ideas flowed from there.

These little firecrackers contain a sweet secret!

My local grocery stores, unfortunately, only had the non-vegan version of Sunspire’s carob chips. (It’s crazy that milk powder is actually the first ingredient on their standard variety! And whey the third.) So, I looked around for carob powder, also to no avail. Alas, I settled on the carob chunks in the bulk food bins. I hadn’t planned on including sunflower seeds and the other fun things in these delicious bites, but it’s all I had with which to work, and that it did. :)

Here’s the recipe for one stuffed jalapeno. I recommend making up more, of course, but I was watching the calories today.

1 large jalapeno pepper
1 carob chunk (15 g)*
2 Tb cooked black beans
small shot of coconut rum

*to make with unsweetened carob chips, combine with sweetener and sunflower seeds

1) soften carob, if necessary, and smash all filling ingredients (the last three) into a paste
2) cut the top off your jalapeno and carefully scoop out the interior
3) stuff pepper with the filling from step 1
4) bake in the oven (I went 15 minutes at 425)

Serve atop brown rice and black beans baked with diced pineapple and its juices to stay with the Caribbean theme.

the blogosphere

Friday, June 9th, 2006

As you know if you’ve managed to find this humble little blog, there are a ton of bloggers out there these days, writing about every conceivable subject under the sun. And how addictive it is to read them all. :)

So, how do you find those of us whose blogs are not resident on one of the big name blog sites like blogger.com or livejournal.com? That’s where compilation sites come in handy. Some of them search out blogs using spiders in a manner similar to google, while others require you to register your site. Still others do both.

Technorati is one such site. And there are other listings with an emphasis on the vegetarian scattered about the web, such as the links page at vegweb.com. The more the merrier!

Ethiopian seitan dinner

Wednesday, June 7th, 2006

I recently purchased the popular cookbook Vegan with a Vengeance. Last night’s dinner was inspired by her Ethiopian seitan with peppers recipe. I seldom follow a recipe verbatim, even the first time around (I know, “tsk, tsk …”), and this was no exception.

The homemade seitan strips were marinated and baked in a sweet and spicy sauce of brown rice vinegar (she used white wine), with splashes of apple cider vinegar and raspberry vinegar, and unmeasured quantities of garlic, cayenne, ginger, cumin, cardamon, coriander, cinnamon, turmeric, and cloves. They soaked it all up nicely and were moist and delicious. I will definitely have this again in the near future.

Also shown are roasted acorn squash with cumin, cinnamon, and chipotle (a dish I made for Thanksgiving), and smoky mustard-dill green beans.

For lunch, I finally finished up the last of the huge “fight night” batch of hummus. I served it in romaine lettuce wraps with a cucumber salsa (salad?) and cilantro.

As a mid-afternoon snack, simply some sliced apple (dusted with cinnamon and chipotle) and avocado really hit the spot.

My Cookbook:

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