15% OFF Calorie Free Noodles with coupon code "2LOWCARB"
Powered by MaxBlogPress 

Archive for July, 2006

traveling lite

Monday, July 31st, 2006

I just got back from a four-day chess tournament in Sturbridge, Massachusetts. (Notice the Maple Days event, apropos my last post.) As children, Mom took my sister and me to Old Sturbridge Village down the road a bit from the hotel at which I was competing.

For two-day events, I usually make up a large batch of chili and pack fresh fruit. The four servings of chili, container of berries, and some yogurt, just fit in my cooler. See food for thought.

However, for a longer competition such as this, it didn’t make sense to bring food requiring refrigeration. Also, my staple bananas are constantly getting crushed when traveling.

So, I employed a different strategy. I stocked up on dried fruits and vegetables from Just Tomatoes. That and several cans of beans, a can opener, oatmeal, and a hot plate, and I was good to go. If there was not enough time to heat up a meal between rounds, I could always just throw it all together as a cold dish.

I portioned everything out into 1 ounce servings in ziplock bags. And, of course, I brought along some spices too: hot pepper flakes, lemon-pepper seasoning, pizza herbs, and cinnamon. The cooler still made the trip, but this time only with beer. ;)

This was a very successful way to pack and will definitely be repeated.

maple walnut “ice cream”

Wednesday, July 26th, 2006

My all-time favorite sweetener, maple syrup, is the challenge this week at the vegan_cookoff. A very exciting proposition for this New Hampshire resident. :)

Guided by the weather, I opted for a maple walnut “ice cream.” My Mom really likes maple cream-filled chocolates, so I thought of her as I was making this. I’ll have to bring her a batch sometime.

14 ounces (1 package) of firm tofu
1 cup pure maple syrup
1 teaspoon vanilla extract
1/4 – 1/2 cup chopped walnuts

Puree the first three ingredients in a blender. Use as the “custard” base per the directions for your ice cream maker. Mine calls for adding the nuts halfway through. You could always fold them in after the fact, like those fancy new ice cream parlors.

*Bonus tip: Try this to clean your blender after you are done. Pour in a 1/2 cup of warm coffee and blend on high for 10 seconds or so. Drink straight from the container. A deliciously creamy coffee treat.

butternut chana balls

Sunday, July 23rd, 2006

I made these for lunch on Saturday, served in romaine “wraps” with fresh tomato slices and topped alternately with homemade plum-chipotle or banana-tahini hot sauces.

Get the recipe in Vegan Done Light.


Thursday, July 20th, 2006

Last night, I prepared a couple jars of homemade pickles. Well, they’re not pickles yet, just cucumbers. But give them four days…

When fermenting foods, the labels help keep things straight:

These should be nice and spicy and garlicky, just like my kimchi. I can hardly wait. :)

My Cookbook:

Help get out the word and
make money as an affiliate