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Mmm, cupcakes

December 9, 2009

We’re pretty well snowed in here in the upper midwest. Like a good little vegan, I read the weather reports a couple of days ago and went out to buy rice, beans, the kind of soy milk you don’t have to refrigerate, and AA batteries.

Of course, as soon as I woke up this morning and realized I wouldn’t be leaving the house for at least twenty-four hours, I developed a sudden chocolate craving. Given that the only chocolate in non-powdered form is about a half-mile away at the co-op, which may or may not be open, I decided that the only logical remedy was to make cupcakes.

Rice and beans can wait.

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Winter Crêpes

December 4, 2009

If you need proof that the French rock, you need look no further than the crêpe.  It’s like a pancake, which is my favorite food group, except you can stuff it with anything.  In winter, when all I have sitting in my pantry is some frost-sweetened spinach, some dull-looking potatoes, and a metric ton of squash, this is decidedly an asset.

For the recipe and instructions on how to make the crêpes themselves, I’m going to send you to this post over at Vegan Yum Yum.  I’ve used the recipe there many times, and it always works out nicely with a minimum of effort.

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Pumpkins for the Win!

November 27, 2009

I love food.  I love family, and good company, and watching movies in the middle of the day.  So of course, I love Thanksgiving.

My favorite part of Thanksgiving?  Pumpkin pie.

Unfortunately, it’s not exactly a vegan dish.  The recipe I’ve used for so long that I trust it inherently has eggs, cream, and butter in it.  The only vegan recipes I could find online either used things I don’t (agave, while interesting, is just not a part of my pantry, and I don’t like tofu in baked goods), or just didn’t look quite right.

I decided to fly solo.  And it worked!

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November 6, 2009
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Before I begin this post, I am going to talk for a moment about my new chef’s knife.  Or actually, I am just going to post a sexy photo.  Because it is.  So.  Beautiful.



Now, the real point of this post: sushi is awesome.  However, it doesn’t keep long, so if I want it for lunch, I have to make it in the morning.  I’ve recently solved the problem of having to make breakfast and lunch at the same time by making breakfast and lunch sushi.  Rather brilliant, if I do say so myself.


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Snow Day

October 11, 2009

As we have already established, I live in Wisconsin.  While this is a lovely place in many regards, the seasons are touchy.  Spring tends to overstay its welcome deep into June, and fall cedes territory to winter far too quickly.  I mean, the first frost was barely two weeks ago.

Tonight, there is a chance of snow.

No, I am not joking.

Basically, it’s cold and miserable here, though at least the sun is out now.

I went to the farmers’ market Saturday morning at 7:30, about an hour later than usual.  I wore my heavy coat with a hat and scarf and gloves.  I got a large coffee from Cafe Soleil.  And then I froze my behind off for the next forty-five minutes as I wandered around the square collecting produce for the week.

So when I got home, shivering and grumpy and generally not in the mood to wait tables that evening, I decided to put together a little comfort food.  Inspired by Cafe Soleil’s delicious (but decidedly un-vegan) savory stuffed pastries.


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The Joys of Autumn

October 9, 2009

I do love the fall.  The trees turn out in full regalia, I can run in the afternoons again, and the lake stops smelling like dead fish.

The best part of of fall, though, is sweet potatoes.

Sweet potatoes are delightful.  They are perfect.  They mash, and they bake, and they crisp.  You can even make sweet potato hash browns, which I will post a recipe for at some point.  Here in the midwest, people layer marshmallows on top of mashed sweet potatoes and then broil the whole thing.  This practice made me rather queasy until I sampled some and they were good even then!

Basically, you cannot mess up a sweet potato unless you’ve got some mad skills.


(Plus, they look kind of like beached whales.  So cute!  Aww, sweet potatoes.)

Sweet Potatoes with Roasted Red Peppers, Onions, and Pesto

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Rainy Day Food

October 6, 2009

One of the characteristics of folklore is that everyone knows it, but no one knows where they first heard it, or where it came from.

In this way, it has much in common with the mythical vegan cheese.  The myth goes like this: Once upon a time, a friend of a friend bought a vegan cheese that tasted good, shredded easily, and melted.  The friend’s friend even went so far as to make pizza with this cheese, whereupon he was so overcome by joy at his discovery that he promptly died.  As a result, his cheese brand was lost forever to posterity, though it might’ve come from Belgium or something.

In other words, everyone everywhere secretly believes that if they just wait long enough, the vegan cheese fairy will come and bestow upon them the gift of a food that behaves like its namesake.

I might even believe this myself.  A little.  In private.

In the meantime, there is no holy trifecta cheese–a perfect combination of taste, shreddability, and gooey meltiness.

There is, however, Teese.  And in its mozzarella form, it almost makes it.

Stuffed Portabella Mushroom with Slacker Risotto


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