tag:blogger.com,1999:blog-41486950420876441872024-02-22T10:01:06.519-08:00Vegans Eat Pencil ShavingsVegan cooking blog for the omnivore palate; Recipes so yummy, you won't care that they are vegan!Unknownnoreply@blogger.comBlogger30125tag:blogger.com,1999:blog-4148695042087644187.post-3343575939742455912011-09-11T21:02:00.000-07:002011-09-11T21:02:05.854-07:00We've Moved!<div dir="ltr" style="text-align: left;" trbidi="on">Vegans Eat Pencil Shavings has moved to our new website!<br />
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Check us out here:<br />
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<a href="http://www.veganseatpencilshavings.com/">http://www.veganseatpencilshavings.com/</a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4148695042087644187.post-29662928825164200362011-09-09T09:22:00.000-07:002011-09-09T09:22:36.862-07:00Applewood Smoked Tofu<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><br />
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Smoking your own tofu is a supreme act of self love. And it is actually a lot easier than you might think!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXHP82_PP6WVz5CXHhStKRYpduz-Gr4k9UE_MVeS1PwR_ZeSvKW-BO9M3t5NcRXsKncX4hT_ebxe89hKTKRbHCgKuYXoyOxfHClEoU7d7q9pSUinVlUek5hnZ1MB2ToGsXSW56omUJN2gh/s1600/039.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXHP82_PP6WVz5CXHhStKRYpduz-Gr4k9UE_MVeS1PwR_ZeSvKW-BO9M3t5NcRXsKncX4hT_ebxe89hKTKRbHCgKuYXoyOxfHClEoU7d7q9pSUinVlUek5hnZ1MB2ToGsXSW56omUJN2gh/s640/039.JPG" width="640" /></a> <br />
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</div>To do this, you will need to get a small smoke box and some apple wood chips from your local gourmet shop. I purchased a BBQ smoke box for $10 at <a href="http://www.gourmetwarehouse.ca/">The Gourmet Warehouse.</a> They also have stove top smokers for about $40, but I opted for the cheaper do-it-yourself route.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt76wAawjG2ycXcHxDt0BT4X-gOG0NdtOjsWF-OUxnnMDLsm_ICrp3f5JYkiDpXzUUMc1olJ2FOSFLpTdXRX3IP2jzRagWRLTCK15lncZfNoW4phO5vIWhoOEOBu0G0rqj9lpUTjpiCelI/s1600/016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt76wAawjG2ycXcHxDt0BT4X-gOG0NdtOjsWF-OUxnnMDLsm_ICrp3f5JYkiDpXzUUMc1olJ2FOSFLpTdXRX3IP2jzRagWRLTCK15lncZfNoW4phO5vIWhoOEOBu0G0rqj9lpUTjpiCelI/s640/016.JPG" width="640" /></a></div><div style="text-align: center;"><i>Make sure to purchase the wood chips meant for a stove top smoker, as they are a much finer grind.</i></div><div style="text-align: center;"></div><div style="text-align: justify;"><u><b>Ingredients</b></u></div><div style="text-align: justify;"></div><div style="text-align: justify;">1/2 block of firm organic tofu</div><div style="text-align: justify;">1 1/2 cup water</div><div style="text-align: justify;">1 tsp sea salt</div><div style="text-align: justify;">2 tbsp Apple wood smoke chips, stove top smoker grade</div><div style="text-align: justify;"></div><div style="text-align: justify;"><u><b>Special Equipment</b></u></div><div style="text-align: justify;">1 large pot or wok with lid, wide enough to fit smoke box inside</div><div style="text-align: justify;">1 small BBQ smoke box</div><div style="text-align: justify;">1 small wire or wooden rack, small enough to fit inside pot</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><u><b>Directions</b></u></div><div style="text-align: justify;">1) Mix salt and water to form a brine. Place tofu in storage container and cover with brine. Let brine overnight ideally, but if you are in a pinch you can brine it for an hour.</div><div style="text-align: justify;"></div><div style="text-align: justify;">2) Mix wood chips in a bowl with a little water, enough to moisten them. Let them soak for 20 minutes.</div><div style="text-align: justify;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkO2PiMAiV1qxUk0mbVCwzXGlFbUo8jhnHcR_1nyYUdeblwWAjpdzkGm3EXIo2xtaws1wzhIR4CqXmMKrOze_pDf-8Dz6tAqR-SlcSJY4yCn5XCMi7XIlMkJgAug_Toespnm6b_GwGYRLz/s1600/018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkO2PiMAiV1qxUk0mbVCwzXGlFbUo8jhnHcR_1nyYUdeblwWAjpdzkGm3EXIo2xtaws1wzhIR4CqXmMKrOze_pDf-8Dz6tAqR-SlcSJY4yCn5XCMi7XIlMkJgAug_Toespnm6b_GwGYRLz/s320/018.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt76wAawjG2ycXcHxDt0BT4X-gOG0NdtOjsWF-OUxnnMDLsm_ICrp3f5JYkiDpXzUUMc1olJ2FOSFLpTdXRX3IP2jzRagWRLTCK15lncZfNoW4phO5vIWhoOEOBu0G0rqj9lpUTjpiCelI/s1600/016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;">3) Line bottom of smoke box with tinfoil. Cover bottom of box with soaked wood chips.</div><div style="text-align: justify;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidec92U7-fxg55lLqcDXTW4xFM5aWURxw5_bMnIUksDBe6EEqGnoSfraU0D6BBTvSOVHNqwczy8QBdux6UF_Kw7asbACjsDsdWTi0gNMlZMw5xe9PfeBkkV6t_OR1klPiC8Tw0zAHQQ5s9/s1600/025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidec92U7-fxg55lLqcDXTW4xFM5aWURxw5_bMnIUksDBe6EEqGnoSfraU0D6BBTvSOVHNqwczy8QBdux6UF_Kw7asbACjsDsdWTi0gNMlZMw5xe9PfeBkkV6t_OR1klPiC8Tw0zAHQQ5s9/s640/025.JPG" width="478" /></a></div><div style="text-align: justify;"></div><div style="text-align: justify;"> 4) Cover smoke box with lid and place in pot on stove. </div><div style="text-align: justify;">5) Place wire rack over smoke box.</div><div style="text-align: justify;">6) Remove tofu from brine and slice into inch thick strips.</div><div style="text-align: justify;">7) Place tofu on wire rack.</div><div style="text-align: justify;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHORGGiYHL8amA5Q-32Vbh7BCqtN-UczCYmJnsB5TufQpBbbObG1yniHfL-UoT2AHXJ4KYJzKlPrqVknWDWW_fm_nSCzoYVOMQFTdIDyr397Wn_IIyVxYyB2iEOkM2nS1ZVbXe1zJ8htGw/s1600/029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHORGGiYHL8amA5Q-32Vbh7BCqtN-UczCYmJnsB5TufQpBbbObG1yniHfL-UoT2AHXJ4KYJzKlPrqVknWDWW_fm_nSCzoYVOMQFTdIDyr397Wn_IIyVxYyB2iEOkM2nS1ZVbXe1zJ8htGw/s640/029.JPG" width="478" /></a></div><div style="text-align: justify;"></div><div style="text-align: justify;"> </div><div style="text-align: justify;">8) Cover top of pot with tinfoil and put lid on pot.</div><div style="text-align: justify;">9) Turn heat up to high. Make sure to open your windows/doors and put on your fan.</div><div style="text-align: justify;">10) Smoke the tofu for 10 to 15 minutes, or until the pieces darken in color.</div><div style="text-align: justify;">11) Remove from heat and your tofu is ready to use! </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXHP82_PP6WVz5CXHhStKRYpduz-Gr4k9UE_MVeS1PwR_ZeSvKW-BO9M3t5NcRXsKncX4hT_ebxe89hKTKRbHCgKuYXoyOxfHClEoU7d7q9pSUinVlUek5hnZ1MB2ToGsXSW56omUJN2gh/s1600/039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4148695042087644187.post-82862111940746772242011-09-08T22:19:00.000-07:002011-09-08T22:41:57.255-07:00The Refinery Offers High End Vegan Dining Options<div dir="ltr" style="text-align: left;" trbidi="on"><a href="http://www.therefineryvancouver.com/restaurant/menus/food/">The Refinery</a> (1115 Granville street) in Vancouver is known for it's innovative cocktails, charcuterie, Ocean Wise seafood, fresh breads and antipasti. It is also vegan friendly.<br />
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I was dining with a vegetarian friend so we shared two delightful plates. First up was the beet salad, featuring tender spring greens, sweet beets and goat cheese crostini. My friend ate the crostini and I had the lovely salad.<br />
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<div class="separator" style="clear: both; text-align: center;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSNYvN1Z0nD-erUe9fNuEZtghgm02FNbYEMCr7Ss0Hst6HvHuT2ld9rk1lOXzM9NfBWvcuVvjA3N1dTSWep7bAHoXVNgnrrz0tJD257jz_8yOZVfw54eG4cYuf0Y8bp0YPEcjGDBd1RkII/s640/008.JPG" width="640" /></div><div style="text-align: center;"><i>Sweet cherry tomatoes and crisp walnuts finish off this playful beet salad.</i></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">Next was the organic vegetable flat bread, finished with truffle oil. Normally this comes with goat cheese, but the chef was gracious enough to leave half of the flat bread plain. <i> </i></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4n-lURjQMkR2TyswaXFeQGkhhKqTDrrHyQfnBAU6fiiAd44kD6K_iRbAgdWI9-UGkPusPeOPLYUlpnsYjZgnm2_h7IYgbtuoBikzLGduE5Y7PsUhwuOVo3zU30eULn9BM9TYXk1lCy8RJ/s1600/009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4n-lURjQMkR2TyswaXFeQGkhhKqTDrrHyQfnBAU6fiiAd44kD6K_iRbAgdWI9-UGkPusPeOPLYUlpnsYjZgnm2_h7IYgbtuoBikzLGduE5Y7PsUhwuOVo3zU30eULn9BM9TYXk1lCy8RJ/s640/009.JPG" width="640" /></a></div><div style="text-align: center;"><i>Crisp flat bread, sweet peppers, olives and zucchini, basil chiffonade and white truffle oil</i></div><div style="text-align: justify;"><br />
Our server picked up on the vegan vibe and even brought us over two deconstructed pina coladas, finished with coconut milk, sweet and spicy rum and tangy lime. </div><div style="text-align: justify;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-vPs362jxK-k0Ywda3Qn0_mLhxade8iiXxKSDNpawV9YYWkHUZJTCxObWrclxMbatDYNh6A0s1puhVk-igUoj-pYHMsDff_HI4ZTrP7otTA-QY7idENH4BYGgV1DSW1PD2jtHG1W5RL3r/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-vPs362jxK-k0Ywda3Qn0_mLhxade8iiXxKSDNpawV9YYWkHUZJTCxObWrclxMbatDYNh6A0s1puhVk-igUoj-pYHMsDff_HI4ZTrP7otTA-QY7idENH4BYGgV1DSW1PD2jtHG1W5RL3r/s400/006.JPG" width="298" /></a></div><br />
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</div><div style="text-align: justify;">It was a delightful meal and the service was friendly, prompt and professional. All my annoying vegan requests were met with a smile and I was never made to feel like I was inconveniencing them. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">For an exceptional vegan dining experience, check out The Refinery! I know I'll be back soon.</div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />
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</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4148695042087644187.post-42283881270725346082011-09-07T22:35:00.000-07:002011-09-07T22:35:30.150-07:00Kale, carrot and lupini bean salad with creamy sesame soy dressing<div dir="ltr" style="text-align: left;" trbidi="on">This is a great substitute for coleslaw! Dress the salad an hour before serving to let the kale marinate and the flavors blend together.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4q2cOPJwkjXWdeOhktReqt3Pnh5X5C93pPfxvMatfN_sR5h1fhISIWVoOMEmHJxl1mPGeGn4BtmsT-n_SoGrWd5qFJQOdr1IaxeCZMUhL6S92pP9K1r4vx3dXcRvXWJEtX6jR_lirX9zv/s1600/057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4q2cOPJwkjXWdeOhktReqt3Pnh5X5C93pPfxvMatfN_sR5h1fhISIWVoOMEmHJxl1mPGeGn4BtmsT-n_SoGrWd5qFJQOdr1IaxeCZMUhL6S92pP9K1r4vx3dXcRvXWJEtX6jR_lirX9zv/s640/057.JPG" width="640" /></a></div><div align="center"></div><br />
<div align="center"><i>The dressing is tangy and sweet, and the salad is full of antioxidants!</i></div><div align="center"></div><b><u>Ingredients:</u></b><br />
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<i><u>For salad</u></i><br />
4 cups kale<br />
1 grated carrot<br />
1 cup lupini beans, canned <br />
1/2 cup sultana raisins<br />
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<i><u>For dressing</u></i><br />
1 avocado<br />
1/2 cup silken tofu<br />
1 tbsp soy sauce<br />
1 tbsp sesame oil<br />
2 tbsp rice vinegar<br />
1 tbsp sugar<br />
1 clove garlic<br />
1 cup water<br />
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<b><u>Directions:</u></b><br />
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1) Tear kale and mix in bowl with carrot, lupini beans, and raisins<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgILWDvSZPPU5pgaqkt_XWe2FE01m3lSV29LnYhafeN3lGqgZ4S-tief28c51bHM2pfQlbwP4tUPrrgb7W34w4_iRJpsb3VKOwINGAR7n5bAMOk1NxRMkArel_HRLcPPbS6-RvFBkA5E6px/s1600/054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgILWDvSZPPU5pgaqkt_XWe2FE01m3lSV29LnYhafeN3lGqgZ4S-tief28c51bHM2pfQlbwP4tUPrrgb7W34w4_iRJpsb3VKOwINGAR7n5bAMOk1NxRMkArel_HRLcPPbS6-RvFBkA5E6px/s400/054.JPG" width="400" /></a></div><div align="center" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><i>Use whatever kale is in season. I just used what I had from my garden: purple peacock!</i></div><br />
2) To make dressing, put all ingredients in blender except water. Blend on high, adding water as needed. The mixture should be creamy and pale green.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQn8uzm5bcfjA7gZDdrMTMi1RWGrC3-3NV_QU8XvswqhoBSjCR4AVKfO5SonVIZGPGbLRbKB_PuK1Jh3D_NAm32JepIxvuvDqve_ZAQ3YBCSP6wKl5qN61ZX3dNf84jSbwFIr9edJXfTCE/s1600/056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQn8uzm5bcfjA7gZDdrMTMi1RWGrC3-3NV_QU8XvswqhoBSjCR4AVKfO5SonVIZGPGbLRbKB_PuK1Jh3D_NAm32JepIxvuvDqve_ZAQ3YBCSP6wKl5qN61ZX3dNf84jSbwFIr9edJXfTCE/s400/056.JPG" width="400" /></a></div><br />
<div align="center"><i>Feel free to add more or less water, depending on how thick you like your dressing</i></div><div align="center"><br />
</div><div align="center"></div>3) Dress the salad and toss well!<br />
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4148695042087644187.post-56048816915870557162011-09-06T22:02:00.000-07:002011-09-06T22:02:02.616-07:00The Best Vegan Poached Egg on the Internet<div dir="ltr" style="text-align: left;" trbidi="on">I've spent a good year brainstorming how to create the perfect vegan poached egg. Some of my other food blogger contemporaries have <a href="http://www.google.ca/#sclient=psy&hl=en&site=&source=hp&q=vegan+poached+eggs&pbx=1&oq=vegan+poached+eggs&aq=f&aqi=g1&aql=&gs_sm=e&gs_upl=692l3351l0l3544l18l16l0l6l6l0l200l1349l2.7.1l10l0&bav=on.2,or.r_gc.r_pw.&fp=5fd9666e8e65fddc&biw=1440&bih=715">come up with their own renditions</a>, but I think mine comes the closest so far.<br />
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Take a look for yourself....<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj38BFaLv4biBvSNC7ETXX5dsnaNLkkJc7enwb_r7iyM8a_sxaVTwB0eem42ySTTE0nwgy16NYSqykj0b4E1PxUSlL535Isg2sg4cCFwr7TQTIZX5cSHHcjQXrhlIdkl960TIZWzKqeBGJV/s1600/024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj38BFaLv4biBvSNC7ETXX5dsnaNLkkJc7enwb_r7iyM8a_sxaVTwB0eem42ySTTE0nwgy16NYSqykj0b4E1PxUSlL535Isg2sg4cCFwr7TQTIZX5cSHHcjQXrhlIdkl960TIZWzKqeBGJV/s640/024.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div align="center"><em>The Best Vegan Poached Eggs on the Internet. Hands down.</em></div><div align="center"><br />
</div><div align="left"><strong><u>Ingredients</u></strong></div><div align="left"><br />
</div><div align="left"><em><u>For the Egg Yolks</u></em></div><div align="left">1 tbsp <a href="http://www.earthbalancenatural.com/">Earth Balance</a> </div><div align="left">1 tbsp nutritional yeast</div><div align="left"><br />
</div><div align="left"><em><u>For the Egg Whites</u></em></div><div align="left">3/4 cup medium tofu<br />
1/4 tsp <a href="http://www.saltworks.us/kala-namak-black-salt.html">Kala Namak</a>*<br />
1 tsp agar agar<br />
3 tbsp water</div><div align="left"><br />
</div><div align="left"><em><u>For the Cheese Sauce</u></em></div><div align="left">1/2 cup <a href="http://www.daiyafoods.com/">Daiya</a></div><div align="left">1/2 cup soy milk</div><div align="left"><br />
</div><div align="left">1 English Muffin</div><div align="left">Basil leaves for garnish</div><div align="left">Freshly ground pepper</div><div align="left"><br />
</div><div align="left"><strong><u>Special Equipment</u></strong></div><div align="left">Silicon egg cups</div><div align="left">Mini Hand chopper (you could use a food processor or a blender as well)</div><div align="left"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4SUWj6fM7ATRBxFh_BS1YFyklqDmOnaJ4mxzxTwWDoEW5WZFSzsfxWBowm7GiXIAO_b_z0MQIKZYQaPQhykrHB9NnDb5dePY4EApieSLVRQxQSMDihnezX_hwp4cCfR16PxgQjtDsyAfO/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4SUWj6fM7ATRBxFh_BS1YFyklqDmOnaJ4mxzxTwWDoEW5WZFSzsfxWBowm7GiXIAO_b_z0MQIKZYQaPQhykrHB9NnDb5dePY4EApieSLVRQxQSMDihnezX_hwp4cCfR16PxgQjtDsyAfO/s400/006.JPG" width="400" /></a></div><div align="left"><br />
</div><div align="center"><em>Silicon egg poaching cups are the key to success in this recipe</em></div><div align="center"><br />
</div><div align="center"></div><div align="left"><strong><u>Directions</u></strong></div><div align="left"><br />
</div><div align="left"><em><u>Make the compound butter</u></em></div><div align="left">1) Fill frying pan with water and bring to a boil</div><div align="left">2) While waiting for the water to boil, make the 'egg yolk' by mixing the Earth Balance and nutritional yeast together to form a <a href="http://en.wikipedia.org/wiki/Compound_butter">compound butter</a></div><div align="left">3) Put compound butter in fridge</div><div align="left"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieo2C5U5aq61uTmiH3BGAWiYs8PxAgDUl5Id4q8H_-dtMOtnhdH4Rm1UFYwuu1y5B_-_mcFRc-tCLoF6xPqM2_84bECCfXjgLcbvC3tVkilP450PGVXIlk6PRm_jJg_IAtlV9v7rf3F8Ir/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieo2C5U5aq61uTmiH3BGAWiYs8PxAgDUl5Id4q8H_-dtMOtnhdH4Rm1UFYwuu1y5B_-_mcFRc-tCLoF6xPqM2_84bECCfXjgLcbvC3tVkilP450PGVXIlk6PRm_jJg_IAtlV9v7rf3F8Ir/s320/002.JPG" width="239" /></a></div><div align="left"><br />
</div><div align="center"><em>If your Earth Balance is at room temperature you can mix the compound butter more easily</em></div><div align="center"><br />
</div><div align="center"></div><div align="left"><em><u>Make the Cheese Sauce</u></em></div><div align="left">1) Put the Daiya and almond milk in a saucepan.</div><div align="left">2) Bring to a boil, stirring constantly</div><div align="left">3) Reduce heat to low and set sauce aside, stirring occasionally</div><div align="left"><br />
</div><div align="left"><em><u>To Make the 'Eggs'</u></em></div><div align="left">1) Blend the tofu, Kala Namak, agar agar and water in hand chopper. Blend til very smooth.</div><div align="left"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKOCRnvm7_oUrwnM2FVQgleakLZH1d_o_Xp9hEAeeW8p49QlS-LeQai6Kqo7USG_zC_iw-a9-6O5Ley6V387cLs3_gYN65l4cFaUzNzN35mLStnDfRbI-RIPo0ip3wzPiwIWMljFrVg8FL/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKOCRnvm7_oUrwnM2FVQgleakLZH1d_o_Xp9hEAeeW8p49QlS-LeQai6Kqo7USG_zC_iw-a9-6O5Ley6V387cLs3_gYN65l4cFaUzNzN35mLStnDfRbI-RIPo0ip3wzPiwIWMljFrVg8FL/s400/007.JPG" width="298" /></a><em></em></div><div class="separator" style="clear: both; text-align: center;"><em>Kala Namak is an Indian salt containing sulfur, which gives the tofu it's egg flavor.</em></div><div align="center"></div><div align="left"><br />
</div><div align="left">2) Spray the silicon egg poaching cups with vegetable oil</div><div align="left">3) Fill cup 2/3 of the way up with tofu mixture</div><div align="left"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMN065HWt9Q2B78iikSvVbMhey4bObP9iHPenexI3jJTuQ17kY6h-cPFllfaRMoj7I_EOULGqatT5z5VWeYtETB6WOqaxTMf-GLM66PlGah-kAUCcQVCMScKIys2p48FXflPQn6eJ2jK4E/s1600/025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMN065HWt9Q2B78iikSvVbMhey4bObP9iHPenexI3jJTuQ17kY6h-cPFllfaRMoj7I_EOULGqatT5z5VWeYtETB6WOqaxTMf-GLM66PlGah-kAUCcQVCMScKIys2p48FXflPQn6eJ2jK4E/s320/025.JPG" width="320" /></a></div><div align="left"><br />
</div><div align="center"><em>The agar agar acts as a solidifying agent and helps set the tofu. </em></div><div align="center"><br />
</div><div align="center"></div><div align="left">4) Place egg cups in boiling water and cover with lid. Cook for 5 to 7 minutes, or until the sides of the tofu are firm and pull away from the sides of the cup.</div><div align="left"><br />
</div><div align="left">5) Take a teaspoon and gently spoon out some tofu from the centre of each 'egg'. You want to make a small hole for the compound butter to sit in. Careful not to spoon all the way to the bottom or your compound butter will leak out.</div><div align="left"><br />
</div><div align="left">6) Take the compound butter out of the fridge. Use a clean spoon to spoon half of the butter into each hole. </div><div align="left"><br />
</div><div align="left"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgDvW2hjPZZ7HkwjhzsA70bQrc9z-Dy8MjkHDDUj-xWAUHKP4s1GJqNGqVxJiIT7LzOk0u_RrppmIM11NZfYjhIvO6qq5ZqLkd_6kDQpdRL10ERxgFy5RWRGwTIrfuEHr954SniOX2EDme/s1600/026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgDvW2hjPZZ7HkwjhzsA70bQrc9z-Dy8MjkHDDUj-xWAUHKP4s1GJqNGqVxJiIT7LzOk0u_RrppmIM11NZfYjhIvO6qq5ZqLkd_6kDQpdRL10ERxgFy5RWRGwTIrfuEHr954SniOX2EDme/s400/026.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><em>Try not to get any compound butter outside the hole or your eggs won't seal properly</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">7) QUICKLY spoon the remaining tofu over the compound butter and spread til smooth.</div><div align="left"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVgGPa69sa34Y47AFo6LNQn37IQJVDalCqk6GW9OU9Ni1sBxbXKn54VclKC0VHoaHy_2YFptdqya1RcZl4E7a9ry7yLOdjN5cVMDrnMVQuZGsBSZk2iaOwcHm7cyY9IFLvnn44ujP5CAOT/s1600/027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVgGPa69sa34Y47AFo6LNQn37IQJVDalCqk6GW9OU9Ni1sBxbXKn54VclKC0VHoaHy_2YFptdqya1RcZl4E7a9ry7yLOdjN5cVMDrnMVQuZGsBSZk2iaOwcHm7cyY9IFLvnn44ujP5CAOT/s320/027.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><em> You want to seal the compound butter inside like an egg yolk, and make sure it doesn't leak out.</em></div><div align="left"><br />
</div><div align="left">8) Cover the pan with lid again and cook for 7 to 10 more minutes. To check if they are done, jiggle the moulds. The edges should pull away from the mould and the centre should be set.</div><div align="left"><br />
</div><div align="left"><em><u>To Plate the Dish</u></em></div><div align="left">1) Lightly toast the English muffins</div><div align="left">2) Take the egg poaching cups out of the pan</div><div align="left">3) Cover each egg poaching cup with 1/2 an English muffin</div><div align="left"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix2nNwuS4_IfGz5X8Hf7U8cK5kJvkp6ttslbG2QeNfmcMyi-RHhCpL1MTixj11okzTwGiAFO5E8mlz8DYXPzzXYZG1VudhFZ1_NijfFvfX_dx6tXK_e_IdKSKqKRNoW8EsVqcT1qiyROkZ/s1600/028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix2nNwuS4_IfGz5X8Hf7U8cK5kJvkp6ttslbG2QeNfmcMyi-RHhCpL1MTixj11okzTwGiAFO5E8mlz8DYXPzzXYZG1VudhFZ1_NijfFvfX_dx6tXK_e_IdKSKqKRNoW8EsVqcT1qiyROkZ/s320/028.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="center"><em>Covering the moulds with the English muffin makes plating a breeze!</em></div><div align="left"><br />
</div><div align="left">4) Invert the egg cup over the English muffin. The 'egg' should slide out easily.</div><div align="left"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM1P7eWGM1AJsjHO5dnDobFpZTdj7iQUchxnw9sdFWXM3aUKFcUKX60sxcveE1e-5i8-4THWUXfqJlpDY8GVWZFntRKax9OdlKVZmpYercLRL9JTaMIloBIo31yM9_9cSLFAcvgJX3OXf9/s1600/029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM1P7eWGM1AJsjHO5dnDobFpZTdj7iQUchxnw9sdFWXM3aUKFcUKX60sxcveE1e-5i8-4THWUXfqJlpDY8GVWZFntRKax9OdlKVZmpYercLRL9JTaMIloBIo31yM9_9cSLFAcvgJX3OXf9/s640/029.JPG" width="640" /></a></div><div align="left"><br />
</div><div align="center"><em>I like my food well seasoned so I put a little cracked pepper and </em><a href="http://www.saltworks.us/kala-namak-black-salt.html"><em>Kala Namak</em></a><em> right on the 'eggs'</em></div><div align="left"><br />
</div><div align="left">5) Drizzle with cheese sauce</div><div align="left">6) Sprinkle freshly ground pepper and garnish with a fresh basil leaf</div><div align="left"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6JxJu2bBiiYXstDaE0YOXfujC2hSqVuhKSdQfIjSWNRH5U1o98PKDI4M449ZT6QVY9ybebWXglx9FIFY4PQk5SauPocySW-41cWEpsLv4qdRKHnzK7HTm-6WNOeSChQJUnxmCAs8jg9H5/s1600/034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6JxJu2bBiiYXstDaE0YOXfujC2hSqVuhKSdQfIjSWNRH5U1o98PKDI4M449ZT6QVY9ybebWXglx9FIFY4PQk5SauPocySW-41cWEpsLv4qdRKHnzK7HTm-6WNOeSChQJUnxmCAs8jg9H5/s640/034.JPG" width="640" /></a></div><div align="center"><br />
</div><div align="center"><em>No need for eggs and butter here! Just yummy vegan goodness</em></div><div align="left"><br />
</div><div align="left"></div><div style="text-align: center;"></div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4148695042087644187.post-3906587034578994502011-09-05T22:43:00.000-07:002011-09-05T23:39:08.946-07:00Coconut Pancakes<div dir="ltr" style="text-align: left;" trbidi="on">I made these pancakes for my boyfriend and his son (omnivores) for a lazy Labour Day breakfast. The pancakes were thin and crispy, and totally delicious!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxaeKO9HKgJ4Difo7q77VAQRG0hRRIFv7qbUabhQZbr3ndn-Y6TF-35lXKXukZd8MtIYOXm1VtauIWyrX8dhmGfgTb33fMq_6Zna_1ljKT3BzMpwcbaWcHpUfN09JsAJ4CNBXHGwTGclNe/s1600/023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxaeKO9HKgJ4Difo7q77VAQRG0hRRIFv7qbUabhQZbr3ndn-Y6TF-35lXKXukZd8MtIYOXm1VtauIWyrX8dhmGfgTb33fMq_6Zna_1ljKT3BzMpwcbaWcHpUfN09JsAJ4CNBXHGwTGclNe/s640/023.JPG" width="640" /></a></div><br />
<div align="center"><i>Crisp and tender coconut pancakes, with earth balance vegan butter and brown rice syrup</i></div><div align="center"><br />
</div><div style="text-align: left;"><b><u>Ingredients:</u></b></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">3/4 cup pastry flour</div><div style="text-align: left;">3/4 cup whole wheat flour<br />
1 tsp baking powder<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
1 tsp cinnamon<br />
2 cups almond milk</div><div style="text-align: left;">8 tbsp coconut, shredded</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b><u>Directions:</u></b></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1) Mix all dry ingredients (except coconut) in large bowl with a whisk</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1jrDgaT04pi038W-L9bPgivlzhxhe3tmQ66zNVNvpy1DrPvbk9Kcd7VfG5TYIGqEdCCOU-Dnl0htpcwUG4whHNOJLbOKEtrYvs4S-F-LJ6DvB6DPSsrObCwT8e-L28W4sA-kDqIZPMAuA/s1600/016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1jrDgaT04pi038W-L9bPgivlzhxhe3tmQ66zNVNvpy1DrPvbk9Kcd7VfG5TYIGqEdCCOU-Dnl0htpcwUG4whHNOJLbOKEtrYvs4S-F-LJ6DvB6DPSsrObCwT8e-L28W4sA-kDqIZPMAuA/s640/016.JPG" width="476" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">2) Add almond milk and whisk til you have a thin batter</div><div style="text-align: left;">3) Grease a frying pan with vegetable oil and heat to medium</div><div style="text-align: left;">4) Pour enough batter into frying pan to make one pancake. Wait til the edges cook and small bubbles escape from the batter</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj8WapvP_UKelBW3QoYutLvTYxR2fby7cnbgeWIP5kPEnKS6leCn5OpHUXWLkyNnL5c5aUyXHEsUUGq-xh7-bgIe4oRAnLfH9qLCH2cWCZ3ALWjuFCb1iELtzmETnYdz9VLvh_gu-hupVe/s1600/017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj8WapvP_UKelBW3QoYutLvTYxR2fby7cnbgeWIP5kPEnKS6leCn5OpHUXWLkyNnL5c5aUyXHEsUUGq-xh7-bgIe4oRAnLfH9qLCH2cWCZ3ALWjuFCb1iELtzmETnYdz9VLvh_gu-hupVe/s640/017.JPG" width="476" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">5) Sprinkle two tablespoons of coconut over top of the uncooked pancake top. Flip pancake and keep cooking til golden and crisp.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE6tMwCWe-gXC5P933Y5rvzgjQ7qWVge_5vTMgfNJdE_kIXOnWtspA59HnhqaINTlWsxpSA2Bey46zFa609gqBFOFVqyMy-a6IL2P-smRUxcVabv8AocIsO7PagCrejUUyGfKc_Pr4KSw2/s1600/021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE6tMwCWe-gXC5P933Y5rvzgjQ7qWVge_5vTMgfNJdE_kIXOnWtspA59HnhqaINTlWsxpSA2Bey46zFa609gqBFOFVqyMy-a6IL2P-smRUxcVabv8AocIsO7PagCrejUUyGfKc_Pr4KSw2/s640/021.JPG" width="478" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"></div></div>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-4148695042087644187.post-73389036567206541192011-09-05T21:39:00.000-07:002011-09-05T22:19:24.952-07:00Random Dinner Photo #2- Fragrant Yellow Curry<div dir="ltr" style="text-align: left;" trbidi="on">Tonight I was so tired, I almost ate a nuclear potato for dinner (potato, cooked in microwave). Luckily I came to my senses and whipped up this lovely yellow curry. I threw in all my odds and ends from the week: lupini beans, tofu, and corn. In the time it took me to make rice, I had a lovely home cooked meal. <br />
<br />
And that random cucumber end, languishing in my produce drawer? I dressed it with sesame oil, rice vinegar and seasoning salt. Mmmmm....so much better than a nuclear potato ;)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGDen1jEruUAjy6x21OnlVTKdTt0983-NJSVLxDZqnV4ZmmC87ghDEXohsB7lEthzH_jF-b2SZRhYT604KGwhu0rRiNGYrd3XkkdPpyKN3tlzJMaMj8tSIurMKRdaTLI_cY7FKtNNXqPRW/s1600/044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGDen1jEruUAjy6x21OnlVTKdTt0983-NJSVLxDZqnV4ZmmC87ghDEXohsB7lEthzH_jF-b2SZRhYT604KGwhu0rRiNGYrd3XkkdPpyKN3tlzJMaMj8tSIurMKRdaTLI_cY7FKtNNXqPRW/s640/044.JPG" width="640" /></a></div><div align="center"></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4148695042087644187.post-81646456615407154112011-09-04T23:17:00.000-07:002011-09-05T23:06:33.758-07:00Panzenella with capers, artichokes and olives<div dir="ltr" style="text-align: left;" trbidi="on">This country style salad is bright, flavourful and hearty. Pair it with soup for a simple meal, or make a big bowl of it and bring it to your next potluck!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcQavk1OoNVlKFsBbE_ccLeCTYznjGjJzLUCD58fnRLdPiM2eZKPtXE19eEBzWjRt3E1H_m11Xut0zVUaRyKRCBoRQSlrgn8CRNhrIsdurr1sjWDNrPfkScH68lVtiJOCGzqxWghqEcNlW/s1600/051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcQavk1OoNVlKFsBbE_ccLeCTYznjGjJzLUCD58fnRLdPiM2eZKPtXE19eEBzWjRt3E1H_m11Xut0zVUaRyKRCBoRQSlrgn8CRNhrIsdurr1sjWDNrPfkScH68lVtiJOCGzqxWghqEcNlW/s640/051.JPG" width="640" /></a></div><div align="center"><br />
</div><div align="center"><em>If using fresh bread, toss the salad right before serving so it doesn't get soggy!</em></div><div align="center"></div><div align="center"><br />
</div><div align="left"><br />
</div><div align="left"> <strong><u>Ingredients</u></strong></div><div align="left"></div><div align="left"><em>For salad:</em></div>2 tomatoes (Use organic for best results. I used two straight from my garden!)<br />
1/2 cucumber<br />
1/2 cup olives<br />
1/3 cup capers<br />
1 small jar artichokes, marinated in olive oil<br />
1/3 cup green onions, chopped<br />
1/2 small red onion, chopped<br />
1/2 cup fresh basil chiffonade<br />
1/2 loaf or 2 cups ciabatta bread, roughly torn. (Use day old bread for best results, and double check with the bakery that it's vegan as some places use milk or butter.)<br />
<br />
<em>For dressing:</em><br />
5 shallots minced<br />
1/3 cup balsamic<br />
3/4 cup olive oil<br />
1 tsp Dijon mustard<br />
1 tsp rosemary, minced<br />
<br />
<strong><u>Directions</u></strong><br />
<strong><u></u></strong><br />
1) Chop tomatoes and remove seeds. <br />
2) Dice cucumbers, removing seeds if they are particularly wet<br />
3) Roughly chop the artichoke hearts<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMwPDyaCWcN4r6noZt8o9BzQfhrLJdmU9MwHfXNUcmxWq4fj1IsySUg3HsjOklZVUY8gFWmTk4RsRYlorzd8F_0MFN6YV_3DeTdEbtLyJAlK6i82AHabzSEOiOc3sSezG_YCukQYJIBwir/s1600/046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMwPDyaCWcN4r6noZt8o9BzQfhrLJdmU9MwHfXNUcmxWq4fj1IsySUg3HsjOklZVUY8gFWmTk4RsRYlorzd8F_0MFN6YV_3DeTdEbtLyJAlK6i82AHabzSEOiOc3sSezG_YCukQYJIBwir/s640/046.JPG" width="478" /></a></div><br />
<div align="center"><em>A gorgeous vegan mise en place!</em></div><div align="center"><br />
</div><div style="text-align: left;">4) Mix tomatoes, cucumber, red and green onions, capers, artichokes and olives in a large bowl. </div><div style="text-align: left;">5) To make vinaigrette, place all ingredients in a bowl and whisk briskly until combined.</div><div style="text-align: left;">6) Toss bread with vegetables and vinaigrette. Serve and garnish each salad with a pinch of the basil chiffonade.</div><div style="text-align: left;"></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4148695042087644187.post-30038774372811965952011-09-04T09:37:00.000-07:002011-09-04T09:37:40.822-07:00Crispy Baked Chick'n Strips<div dir="ltr" style="text-align: left;" trbidi="on">
These crisp and tender strips are healthy and delicious, and also cruelty free. I tried them out with my partner and his 2 1/2 year old son, and they were hit!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnfqHO7hzXbBrG4ou3oN-kQuB2wMImVSUEYY__zrJ44r-rdu_2aQqgu9FdKcddObR6JDVr128MQP7v498QGxVGcqHCp3ekENkMatCCZciEi-y4r3vctkmrgl2CgpIZLp_EMSEU1oJXVbt/s1600/055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnfqHO7hzXbBrG4ou3oN-kQuB2wMImVSUEYY__zrJ44r-rdu_2aQqgu9FdKcddObR6JDVr128MQP7v498QGxVGcqHCp3ekENkMatCCZciEi-y4r3vctkmrgl2CgpIZLp_EMSEU1oJXVbt/s640/055.JPG" width="640" /></a></div>
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Baked Chick'n Strips, with agave mustard dipping sauce</div>
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<strong><u>Ingredients:</u></strong><br />
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<em>For Strips:</em><br />
<ul style="text-align: left;">
<li>2 cups tvp chunks (<a href="http://en.wikipedia.org/wiki/Textured_vegetable_protein">texturized vegetable protein</a>, available in most health food stores)</li>
<li>2 cups water or vegetable broth</li>
<li>1 cup white kidney beans</li>
<li>3 tbsp panko breadcrumbs</li>
<li>1 tbsp. garlic, minced</li>
<li>1tbsp. miso paste</li>
<li>1 tbsp. Dijon Mustard</li>
<li>1 tsp. dried poultry seasoning</li>
</ul>
<em>For Breading:</em><br />
<ul style="text-align: left;">
<li>1 cup almond or soy milk</li>
<li>1 cup panko breadcrumbs (you can substitute normal breadcrumbs, just make sure there is no egg or milk in it)</li>
</ul>
<em>For Mustard Agave Dipping Sauce</em><br />
<ul>
<li>2 tbp yellow mustard</li>
<li>1 1/2 tbsp agave nectar</li>
<li>1 tbsp veganaise</li>
</ul>
<strong><u>Directions:</u></strong><br />
1) Soak tvp chunks in hot water for about an hour, or until tender. Drain and reserve soaking liquid.<br />
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2) Place tvp, beans, , 3 tbsp. panko, garlic, miso, mustard and poultry seasoning in food processor. Blend til combined. If mix is too dry, add some of the soaking liquid reserved from the tvp. If mix is too wet, add more breadcrumbs. The mixture should be thick and substantial.<br />
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3) Place mixture in a bowl and put in freezer for 20 minutes or so, to allow it to firm up.<br />
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4) Place almond milk in one bowl, and the panko in another bowl. Take out tvp mixture and prepare to make the strips.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi74Z5RXxHfrqgJNhBoCNehaX1KQbsZm92yfP0yBRDfkmym_ppSpI2NlPAk-NCPJuoQL44nCZY6M4Zb9oqxiXIatUQZtNsTvkzZtF7X2tLmqZGcV-PwpYHxtS6hJ2Zin7lekuSoGGLGFCm5/s1600/053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi74Z5RXxHfrqgJNhBoCNehaX1KQbsZm92yfP0yBRDfkmym_ppSpI2NlPAk-NCPJuoQL44nCZY6M4Zb9oqxiXIatUQZtNsTvkzZtF7X2tLmqZGcV-PwpYHxtS6hJ2Zin7lekuSoGGLGFCm5/s640/053.JPG" width="640" /></a></div>
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<em> When breading the strips, keep one hand 'wet' and one hand 'dry'. It will save you a big mess!</em></div>
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5) Take out a large baking sheet, cover with tinfoil, and grease with vegetable oil. Preheat oven to 400 degrees.<br />
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6) Take a chunk of tvp mixture and quickly roll into a strip. Careful not to handle it too much.<br />
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7) Dunk into almond milk and then immediately place in panko. Cover with breadcrumbs and shape into a nice strip shape.<br />
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8) Place on baking sheet. Continue preparing the strips until all the tvp mixture is gone.<br />
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9) Bake the strips for 10 minutes.<br />
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10) While the strips are baking, prepare the mustard agave sauce. Mix mustard, agave and veganaise in a bowl and stir to combine.<br />
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<em></em> 11) After the strip have cooked for 10 minute, flip then gently so they crisp on both side. Continue cooking for another 10 to 15 minutes, or until they are firm and golden brown. <br />
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12) Serve with agave mustard sauce and enjoy!<br />
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<em> <br />
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<em>* Chef's Note: TVP often comes dried, so you will need to reconstitute it by soaking with hot water for about an hour. You can also leave to soak overnight. You can add extra flavor by soaking in a broth instead of plain water. If chunks are not available, you can also use the tvp flakes, which are smaller and reconstitute faster. Use these if you are in a time crunch.</em><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtugZaB-aVWgQTomPIO8ecCuMRlkS1GWZURhKbmubj8KOoOtcMQOPSztDbIqcULcW-t_ldtcEk4On3EFnJ1GoSCvCQtcduv9YDztBLTusdLOdyfEixXme1uEis07wceELb8-voBTpToJLI/s1600/058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtugZaB-aVWgQTomPIO8ecCuMRlkS1GWZURhKbmubj8KOoOtcMQOPSztDbIqcULcW-t_ldtcEk4On3EFnJ1GoSCvCQtcduv9YDztBLTusdLOdyfEixXme1uEis07wceELb8-voBTpToJLI/s640/058.JPG" width="478" /></a></div>
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These crispy, tender strips are kid approved!</div>
</em></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4148695042087644187.post-67913654609376123132011-09-01T00:11:00.000-07:002011-09-01T00:12:42.235-07:00Random dinner photo #1 - Asian fusion noodle bowl<div dir="ltr" style="text-align: left;" trbidi="on">I had a few odds and ends lying about the fridge, so I decided to use them up in this lovely asian fusion noodle bowl! <br />
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No recipe needed. Udon noodles, tofu, soy bean sprouts, pickled cucumber, marinated beam curd, pickled garlic stems, peas and fresh basil. Drizzle with miso broth, soy sauce, sesame oil, rice vinegar and Korean chili paste.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR9IJ_5_hmrUry0wPGuex66lpIYRzJoEY_2siKZNZRqFc6my_Gz7oNTFezN999rxgj5ECDphP0wJy9yyaZN4jU5r6u2McWQ_j_fm-MMc0L-4uwYqcP-IWR2LT75xJkBATTJscsM7VQI81W/s1600/0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR9IJ_5_hmrUry0wPGuex66lpIYRzJoEY_2siKZNZRqFc6my_Gz7oNTFezN999rxgj5ECDphP0wJy9yyaZN4jU5r6u2McWQ_j_fm-MMc0L-4uwYqcP-IWR2LT75xJkBATTJscsM7VQI81W/s640/0.jpg" width="478" /></a></div><br />
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<div style="text-align: center;"><i>Yum :)</i></div><br />
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4148695042087644187.post-57702314267323240702011-08-27T22:00:00.000-07:002011-08-27T22:00:59.027-07:00Rosemary Garlic Artisan Bread Braid, filled with Mediterranean Eggplant Dip<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"></div>This is a real show stopper! If you want to impress your guests with your artisan bread making skills, this will surely do the trick. This woven-loaf features rustic rosemary-garlic bread, filled with a <a href="http://veganseatpencilshavings.blogspot.com/2011/08/mediterranean-eggplant-dip.html">creamy Mediterranean eggplant dip</a>. The bread is crusty on the outside and chewy and moist in the middle.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLEJ32epvqsB_h-V3_Z2NoeH5MeXgHWD7uHSRotrrtAlhO1Bzk136HCBXIru2-WFTzAg8KpXNfMMfd7dHGrDRBPpP18qS-aAx3PsP-3n8eEypag3Rij1c5qdIw3ORGpiA_Ug9HjxNOSFi5/s1600/052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLEJ32epvqsB_h-V3_Z2NoeH5MeXgHWD7uHSRotrrtAlhO1Bzk136HCBXIru2-WFTzAg8KpXNfMMfd7dHGrDRBPpP18qS-aAx3PsP-3n8eEypag3Rij1c5qdIw3ORGpiA_Ug9HjxNOSFi5/s640/052.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><em>Cut hearty, thick slices to take for lunch, or enjoy with a crisp salad for a light summer supper!</em></div><div style="text-align: center;"><br />
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</div><div style="text-align: left;"><strong><u>Ingredients</u></strong></div><div style="text-align: left;">2 packages quick rise yeast ( Roughly 4 1/2 tsp)</div><div style="text-align: left;">1 tbsp. organic cane sugar</div><div style="text-align: left;">1 1/2 cup warm water</div><div style="text-align: left;">1 cup whole wheat flour</div><div style="text-align: left;">2 tbsp ground flax seed</div><div style="text-align: left;">2 1/2 cups unbleached organic flour</div><div style="text-align: left;">1 1/4 tsp salt</div><div style="text-align: left;">1/3 cup garlic cloves, chopped in half (Chop smaller if you dislike large amounts of garlic)</div><div style="text-align: left;">2 tbsp chopped rosemary</div><div style="text-align: left;">3 tbsp olive oil</div><div style="text-align: left;">3 fresh basil leaves (optional)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><em>Special equipment- Stand mixer. If you don't have a stand mixer you can knead by hand.</em></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><u>Directions</u></strong></div><div style="text-align: left;">1) Place water, sugar, and yeast in the stand mixer bowl. Stir gently and let rest for a few minutes.</div><div style="text-align: left;">2) In another bowl, mix together salt, 3 cups of the flour (reserve 1/2 cup), flax seed, rosemary and garlic.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmQRIeKcEfigYiulXybHwdWCHioffQN8E4fZ2I0c8z3HjELWUesiLfBBjXHEXpbsMEBjuCbkIHe7n4DOmRIJCQv14NSALXRCGr575g_TSjFF-U7wGK-hgSFWyZBhzjqjp-TzZmqy4P-J_V/s1600/031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmQRIeKcEfigYiulXybHwdWCHioffQN8E4fZ2I0c8z3HjELWUesiLfBBjXHEXpbsMEBjuCbkIHe7n4DOmRIJCQv14NSALXRCGr575g_TSjFF-U7wGK-hgSFWyZBhzjqjp-TzZmqy4P-J_V/s640/031.JPG" width="478" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><em>Run away to Italy with the flavors of rosemary and garlic!</em></div><div style="text-align: left;"><br />
</div><div align="center" style="text-align: left;"></div><div align="center" style="text-align: left;"></div><div style="text-align: left;">3) Mix the flour mixture with the yeast mixture until combined. Switch to the dough hook attachment. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">4) Mix for 7 minutes, until the dough is soft and smooth. (If kneading by hand this could take longer). Add the remaining 1/2 cup of flour gradually until it is all incorporated.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">5) Place into a large bowl, greased with olive oil. Cover with a damp towel.</div><div style="text-align: left;">6) Preheat oven to 400 degrees.</div><div style="text-align: left;">7) Microwave dough for 25 seconds, then let it rest for 5 minutes.</div><div style="text-align: left;">8) Microwave for 25 seconds, then let rest for 10 to 15 minutes (or until dough has doubled).</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCEC2H8yI3mmIUIwIEYe0cIs5rD76whGUwtIfStV_fB9mpsD1lcKBBZElm-wKBwZZtRaof8y_oQJVPPvz-zmYPviyRnRG1Gi9qQyajPiNAtPONoFK1HxmZ8h-a6qIVLGym-aa5KEzusKld/s1600/042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCEC2H8yI3mmIUIwIEYe0cIs5rD76whGUwtIfStV_fB9mpsD1lcKBBZElm-wKBwZZtRaof8y_oQJVPPvz-zmYPviyRnRG1Gi9qQyajPiNAtPONoFK1HxmZ8h-a6qIVLGym-aa5KEzusKld/s640/042.JPG" width="640" /></a></div><div align="center" style="text-align: left;"></div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><em>Make sure you oil the bowl or you won't be able to get the dough out!</em></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"></div><div style="text-align: left;">9) Roll dough onto a floured surface in a rectangle shape.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNLYa18yEKPLf00GqyxPjVTXXkuiRgsbRvcW55WtsvoDZLGB-EDkO8T9wJ5HF5anxi-jMTwmxJ7lH7m9LLoWlbXrgWJ5mDU8lJIDObbO7oTz1Xm2IoP2HcGXi9upgbPCfosmYuJt2r3ic_/s1600/044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNLYa18yEKPLf00GqyxPjVTXXkuiRgsbRvcW55WtsvoDZLGB-EDkO8T9wJ5HF5anxi-jMTwmxJ7lH7m9LLoWlbXrgWJ5mDU8lJIDObbO7oTz1Xm2IoP2HcGXi9upgbPCfosmYuJt2r3ic_/s640/044.JPG" width="478" /></a></div><div align="center" style="text-align: left;"></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><em></em></div><div style="text-align: center;"><em>Use lots of flour on your rolling pin and rolling surface.</em></div><div style="text-align: center;"><br />
</div><div align="left" style="text-align: center;"></div><div style="text-align: left;">10) Cut slices 1/4 of the way in towards the centre all around the dough. These will form the woven sections later on.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwy8qHfj16di9wPYwamBfXrGBRXGqKoPU-qhrqe9ZY4qzz3R6EbuwTWHyHYyQ-QKmERwDJmrzSC17BOyxwN4Y09_quzQKh7KD-7Uf_NZnhfOODb2AGGQyeRdujToAGAp77EJhwHyfrorxU/s1600/046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwy8qHfj16di9wPYwamBfXrGBRXGqKoPU-qhrqe9ZY4qzz3R6EbuwTWHyHYyQ-QKmERwDJmrzSC17BOyxwN4Y09_quzQKh7KD-7Uf_NZnhfOODb2AGGQyeRdujToAGAp77EJhwHyfrorxU/s640/046.JPG" width="640" /></a></div><div align="center" style="text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><em>Try to cut the slices symmetrically, so you can weave them easier later.</em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">11) Fill the centre with <a href="http://veganseatpencilshavings.blogspot.com/2011/08/mediterranean-eggplant-dip.html">Mediterranean eggplant dip</a> and top with a few fresh basil leaves.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgalUhOXSvbf5n_JSXj0G7vcw-1Co52hl7C4LdgBkMMzFBiNxqHnO2WOA5dzYj2pwrAOk9-Elv8068A0_KqPJUMi18b3-6xqeF95SU9-WIp42ykQEQtGvY6_dVs7ZahBph_idSxQcixV8-b/s1600/047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgalUhOXSvbf5n_JSXj0G7vcw-1Co52hl7C4LdgBkMMzFBiNxqHnO2WOA5dzYj2pwrAOk9-Elv8068A0_KqPJUMi18b3-6xqeF95SU9-WIp42ykQEQtGvY6_dVs7ZahBph_idSxQcixV8-b/s640/047.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><em>Spread the dip just to the edges of the cuts in the dough.</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">12) Begin weaving the dough. Start at one end, and fold the pieces downwards and towards the centre of the loaf, alternating sides. Once you reach half way stop and start at the other end. Continue weaving until all pieces are woven and the filling is covered completely.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVS4kQT3DrqbJnzI4numWzxb1m7_nxASwEoUheopfY7YuUOHSKo6dMxlraBtL5yncQ_kC25izi-0q8KQ2NcdVVBbcmrlklqmGI6OSmlbvw6zwuCZec7yJX3BQdrUKn1ipfF7a4IxV_nDQs/s1600/048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVS4kQT3DrqbJnzI4numWzxb1m7_nxASwEoUheopfY7YuUOHSKo6dMxlraBtL5yncQ_kC25izi-0q8KQ2NcdVVBbcmrlklqmGI6OSmlbvw6zwuCZec7yJX3BQdrUKn1ipfF7a4IxV_nDQs/s640/048.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><em>Make sure you cover all the filling!</em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">13) Gently transfer the loaf to a greased baking sheet cover in tin foil. Lightly brush with olive oil and sprinkle with a little sea salt.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSzLzbdpfmLN9iRkb7Q5WEWkI5kHvudAvZJzjCxJ8RgoYiLp7BzloU-0zWCfUUuMUQlX02qP8PEROlrPT3qWbQtGyWHMByZ_W1sjjX2VQU6PRj8vW7rH5zmeh7KT7fksEf46NYnf3Yt7Xb/s1600/050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSzLzbdpfmLN9iRkb7Q5WEWkI5kHvudAvZJzjCxJ8RgoYiLp7BzloU-0zWCfUUuMUQlX02qP8PEROlrPT3qWbQtGyWHMByZ_W1sjjX2VQU6PRj8vW7rH5zmeh7KT7fksEf46NYnf3Yt7Xb/s640/050.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">14) Bake for 30 minutes, or until the bread is golden and crusty on the outside and the dough is cooked completely through.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div align="center"></div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4148695042087644187.post-51589364045099341822011-08-27T20:45:00.000-07:002011-08-27T22:01:53.464-07:00Mediterranean Eggplant Dip<div dir="ltr" style="text-align: left;" trbidi="on">This is a creamy, garlicky dip very similar to a baba ganoush. I used Japanese eggplants as they are tender and sweet. This makes a delicious spread for sandwiches, dip for veggies, or a savory filling for an <a href="http://veganseatpencilshavings.blogspot.com/2011/08/rosemary-garlic-artisan-bread-braid.html">artisan bread</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeVK7mxA1ZQwX1PKAxyyx6ldDlsGzesmdSjGbjdpO-ApRj8X5xHaEqaAjZqZzMlrDV47bsGt8pgVoXauI9cDGmsL-UKyp5u2Dg81ZoWkYdT2gWYJezfjvibiLUoJ1hZGRYA3ApclyOd6F4/s1600/039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeVK7mxA1ZQwX1PKAxyyx6ldDlsGzesmdSjGbjdpO-ApRj8X5xHaEqaAjZqZzMlrDV47bsGt8pgVoXauI9cDGmsL-UKyp5u2Dg81ZoWkYdT2gWYJezfjvibiLUoJ1hZGRYA3ApclyOd6F4/s640/039.JPG" width="476" /></a></div><div align="center"><br />
<em>Creamy and garlicky, and completely healthy!</em></div><div align="center"><br />
</div><div align="left"><strong><u>Ingredients</u></strong></div><div align="left">1 Japanese eggplant</div><div align="left">1 tbsp olive oil</div><div align="left">6 cloves garlic<br />
1 block firm tofu<br />
Juice of half a lemon<br />
1 tbsp miso paste<br />
1 tbsp tahini<br />
1/3 cup fresh basil<br />
Salt and pepper </div><div align="left"><br />
</div><div align="left"><strong><u>Directions</u></strong></div><div align="left"><br />
</div><div align="left">1) Preheat oven to 375 degrees</div><div align="left">2) Slice eggplant in half lengthwise and lop off the head. Sprinkle with salt and let sit for 15 minutes. This will remove any bitterness from the flesh.</div><div align="left">3) Rise eggplant with water and place on a baking sheet. Brush with olive oil and bake til tender, about 25 minutes.</div><div align="left"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz8UUNTD_MvcwZU5A3nfRLGAZc-g8HYaG9B8y8Q-FO6f9ZFruaeylKlVaOZHCi35Q5hKXc-GcCWwC3Iy8f661KIuDip1X6XU4KvXxSMw8MAZkf-FU97cmupLta-Na5x7buY8Bu7-QAggjF/s1600/034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz8UUNTD_MvcwZU5A3nfRLGAZc-g8HYaG9B8y8Q-FO6f9ZFruaeylKlVaOZHCi35Q5hKXc-GcCWwC3Iy8f661KIuDip1X6XU4KvXxSMw8MAZkf-FU97cmupLta-Na5x7buY8Bu7-QAggjF/s640/034.JPG" width="640" /></a></div><div align="left"><br />
</div><div align="center"><em>Eggplant, roasted til tender and sweet. A good salt soak has removed any bitterness.</em></div><div align="left"><br />
</div><div align="left">4) Cut eggplant into chunks and place in food processor with garlic, tofu, lemon juice, miso paste, and tahini. </div><div align="left"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU7iwYwCu6SxD8Vx_HqrOW2R15_bBSqxsi8OAzKFEixGCEeeVXYfemm2BA8GhodLF_WMdBKkZmocU2X7Nvx_DFRVLlpj9KLgFg4VdxedAoLjuTXACHii0VnkCMVhlAmhalEds2XahTPIge/s1600/035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU7iwYwCu6SxD8Vx_HqrOW2R15_bBSqxsi8OAzKFEixGCEeeVXYfemm2BA8GhodLF_WMdBKkZmocU2X7Nvx_DFRVLlpj9KLgFg4VdxedAoLjuTXACHii0VnkCMVhlAmhalEds2XahTPIge/s640/035.JPG" width="478" /></a></div><div align="center"></div><div></div><div align="center" class="separator" style="clear: both; text-align: center;"><em>If the mixture is too thick, add water to make it smooth.</em></div><br />
5) Blend till creamy. If the mixture is too thick, feel free to add a few tablespoons of water.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1kidH-_PYZ43wZ4idUisPmAZu47-BB9PoQPVzY3CrOwy_ZKtBBs5A5aVr7j44RYPDWQc7CgL1qzeptqoVgSjsFl6CghKrP8QrO0TP1EizX8S3EqOAZMUKO4YICjgEKi7sfEShLkJYQu2/s1600/036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1kidH-_PYZ43wZ4idUisPmAZu47-BB9PoQPVzY3CrOwy_ZKtBBs5A5aVr7j44RYPDWQc7CgL1qzeptqoVgSjsFl6CghKrP8QrO0TP1EizX8S3EqOAZMUKO4YICjgEKi7sfEShLkJYQu2/s640/036.JPG" width="478" /></a></div><div align="center"></div><div align="center"><span id="goog_1128615877"></span><span id="goog_1128615878"></span></div><div align="center"></div>6) Once the mixture is creamy and smooth, add the basil leaves and pulse until roughly chopped.<br />
<br />
<div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz8SjXytaYKkTfegZy6rv4ANRUaQ2STqH8B9sq9UsIHjSZhc6rg6PkIuvVNd523z1Fem_JodKVWVHdTgcqSi6ql8NJ6JhQbIUW0GJvSXgvA-ZLQhLv6eXdXEMX1MnUu6bFpRNgvC5F4Run/s1600/038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz8SjXytaYKkTfegZy6rv4ANRUaQ2STqH8B9sq9UsIHjSZhc6rg6PkIuvVNd523z1Fem_JodKVWVHdTgcqSi6ql8NJ6JhQbIUW0GJvSXgvA-ZLQhLv6eXdXEMX1MnUu6bFpRNgvC5F4Run/s640/038.JPG" width="478" /></a></div><div align="center"></div><div align="center"></div><div class="separator" style="clear: both; text-align: justify;">7) Add salt and pepper to taste, and enjoy!</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><br />
<br />
<div align="center"></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4148695042087644187.post-74075555331943764012011-08-25T14:52:00.000-07:002011-08-27T22:01:21.369-07:00Dairy Industry Pulls Offensive Ads Claiming Women Should Drink Milk To Cure PMS<div dir="ltr" style="text-align: left;" trbidi="on">After a whirlwind of outrage from women, vegans and vegetarians, men, physicians and politicians alike, the dairy industry pulls it's controversial "Got Milk" campaign. One ad features a man, scared of his wife's PMS-fueled anger, offering her milk to curb her symptoms.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYOUcduEBqdaVtRwM4WDmOosGiIUci-jaaoKIg0tEOrGwGK8QqivCGvB_8OZWKxYX-X2-kXXDvuqLM0PUHVKxl0Y1HoEKlPRJPzFag6bzYRqnCIif8Tm3oJGqleSAB3G2QAmC-VqPCy0B4/s1600/milk-pms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYOUcduEBqdaVtRwM4WDmOosGiIUci-jaaoKIg0tEOrGwGK8QqivCGvB_8OZWKxYX-X2-kXXDvuqLM0PUHVKxl0Y1HoEKlPRJPzFag6bzYRqnCIif8Tm3oJGqleSAB3G2QAmC-VqPCy0B4/s320/milk-pms.jpg" width="218" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">You can read more about the campaign <a href="http://gotdiscussion.org/#/">here, at the dairy industry's own website.</a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">So what do you think? Are the ads offensive or do people just need to calm down?</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"></div><div align="center"></div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4148695042087644187.post-83903835696394393042011-08-23T22:10:00.000-07:002011-08-27T22:19:24.034-07:00Chewy Chocolate Vegan Brownies<div dir="ltr" style="text-align: left;" trbidi="on">These are so yummy and chewy, you won't even notice that they are vegan :)<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZTwHXXLr3Doeg9GWfCdwwgLBtfe8PJV7fLHvLq8UnIN-TyCDbVyhJP3TwBBBxYH_iKIlkVDX7k5wN9EoskxyFPyGjeJ-95HlXf-XGQ4whmbCKWmWAnvTlphkuiHtCwJe157kJ3v6Fs9Nw/s1600/013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZTwHXXLr3Doeg9GWfCdwwgLBtfe8PJV7fLHvLq8UnIN-TyCDbVyhJP3TwBBBxYH_iKIlkVDX7k5wN9EoskxyFPyGjeJ-95HlXf-XGQ4whmbCKWmWAnvTlphkuiHtCwJe157kJ3v6Fs9Nw/s640/013.JPG" width="640" /></a></div><h2 class="header_2" style="text-align: center;"><u><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"></span></u> </h2><h2 class="header_2"><u><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Ingredients</span></u></h2><ul class="bullet_3"><li class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup </span><a href="http://www.livestrong.com/thedailyplate/nutrition-calories/food/arrowhead-mills/enriched-unbleached-white-flour-organic-32-oz/"><span style="color: #147ecb; font-family: Arial, Helvetica, sans-serif;">Enriched Unbleached White Flour Organic</span></a></li>
<li class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">8 tbsp </span><a href="http://www.livestrong.com/thedailyplate/nutrition-calories/food/generic/purified-water/"><span style="color: #147ecb; font-family: Arial, Helvetica, sans-serif;">Purified Water</span></a></li>
<li class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">6 tbsp </span><a href="http://www.livestrong.com/thedailyplate/nutrition-calories/food/paneriso/egg-replacer/"><span style="color: #147ecb; font-family: Arial, Helvetica, sans-serif;">Egg Replacer</span></a></li>
<li class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup </span><a href="http://www.livestrong.com/thedailyplate/nutrition-calories/food/hersheys/cocoa-dark-10025-cocao/"><span style="color: #147ecb; font-family: Arial, Helvetica, sans-serif;">Cocoa Dark 100% Cocao</span></a></li>
<li class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp </span><a href="http://www.livestrong.com/thedailyplate/nutrition-calories/food/nabisco/magic-baking-powder/"><span style="color: #147ecb; font-family: Arial, Helvetica, sans-serif;">Magic Baking Powder</span></a></li>
<li class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp </span><a href="http://www.livestrong.com/thedailyplate/nutrition-calories/food/generic/baking-soda/"><span style="color: #147ecb; font-family: Arial, Helvetica, sans-serif;">Baking Soda</span></a></li>
<li class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup </span><a href="http://www.livestrong.com/thedailyplate/nutrition-calories/food/lundberg-family-farms/brown-rice-syrup/"><span style="color: #147ecb; font-family: Arial, Helvetica, sans-serif;">Brown Rice Syrup</span></a></li>
<li class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">4 tbsp </span><a href="http://www.livestrong.com/thedailyplate/nutrition-calories/food/earth-balance/margarine/"><span style="color: #147ecb; font-family: Arial, Helvetica, sans-serif;">Margarine</span></a></li>
<li class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup </span><a href="http://www.livestrong.com/thedailyplate/nutrition-calories/food/natural-choices/carob-chips/"><span style="color: #147ecb; font-family: Arial, Helvetica, sans-serif;">Carob Chips</span></a></li>
</ul><div id="DMINSTR" name="&ad_unit_network=GAP&ad_unit_type=CNT&revenue_basis=CPC&revenue_tag=recipe_336&adunit_id=ca-livestrong_html&ad_position=B" type="adimpression"><div class="Text SponsoredResults Section"><div class="module flc adsense_ad"><div class="ad_block recipes_336 ad_block recipes_336_2" id="googlead_1"><strong><u><span style="font-family: Arial, Helvetica, sans-serif;">Directions</span></u></strong></div></div></div></div><div align="center" class="module format_html instructions" id="recipe_directions"><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1) Mix water and egg replacer together til smooth.<br />
2) Sift all dry ingredients into mixing bowl and stir to combine.<br />
3) Melt Earth Balance vegan margerine. Add to mixture with rice syrup. Mix well.<br />
4) Stir in carob chips.<br />
5) Pour into a greased and floured 9 x 9 </span>inch <span style="font-family: Arial, Helvetica, sans-serif;">baking pan<br />
6) Bake at 375 degrees or until a toothpick comes out clean.</span></div><div style="text-align: justify;"><br />
</div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4148695042087644187.post-22718738482502239442011-08-23T21:57:00.000-07:002011-08-27T19:25:20.529-07:00Korean Style Chili Cucumbers<div dir="ltr" style="text-align: left;" trbidi="on">I love the Korean style <a href="http://en.wikipedia.org/wiki/Banchan">banchan</a> cucumbers that I've purchased at my local Asian supermarket. However I don't like that they are made with dried shrimp. So I have veganized the recipe, and it's still just as yummy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWtCknNs9XoIAVSboniYaMQrGo9RBGu4d4iNHm7R8GbcjhCuElhQTgN0kxrKzR6_6_Hrqcn9xI1GTTtXCfTiX22YvjIsD3s0SUUeDHyfEOXb47RombWBz8mRMvPP9sXa5lUh2DmxKyrXBx/s1600/015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWtCknNs9XoIAVSboniYaMQrGo9RBGu4d4iNHm7R8GbcjhCuElhQTgN0kxrKzR6_6_Hrqcn9xI1GTTtXCfTiX22YvjIsD3s0SUUeDHyfEOXb47RombWBz8mRMvPP9sXa5lUh2DmxKyrXBx/s640/015.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><em>These are perfect as a light appetizer, and are very healthy for you. </em></div><div style="text-align: center;"><em>I use mini cucumbers as they are far easier to eat.</em></div><div style="text-align: center;"><em></em></div><br />
<br />
<br />
<br />
<strong><u>Ingredients</u></strong><br />
<br />
<strong>- </strong>8 mini cucumbers<br />
- 1/2 cup of <a href="http://en.wikipedia.org/wiki/Gochujang">Korean Chili Paste</a> (check at your local Asian supermarket)<br />
- 1/2 tbsp sesame oil<br />
- 1 tsp rice vinegar<br />
- 1 tsp white vinegar or apple cider vinegar<br />
- 1/3 cup chives, cut to 1 1/2 inch long <br />
<br />
<strong><u>Directions</u></strong><br />
<ol><li>Cut cucumbers in half. Starting at the cut end, slice in criss-cross fashion 2/3 of the length down the cucumber. Careful not to cut through the end, or the filling won't stay in!</li>
<li>Mix the remaining ingredients in a bowl to form the chili paste mixture.</li>
<li>Stuff the cucumbers with the filling.</li>
<li>Place cucumbers in a glass star (A bowl will do fine)</li>
<li>Drizzle any remaining chili paste mixture over the cucumbers.</li>
</ol>You can serve these immediately, but they are better if you let them marinate overnight.<br />
<ol></ol></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4148695042087644187.post-50060171302227799352011-08-21T22:29:00.000-07:002011-08-27T22:19:24.035-07:00Vegan Mini Lasagnas with Sun dried Tomato "Ricotta"<div dir="ltr" style="text-align: left;" trbidi="on">These mini lasagnas are so cute! They are the perfect size for a light supper or a workweek lunch. <br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyLhRJcLr-QyGMTKiTR5T7to3M4qr-TZ2wCunuuyRwZLJa-w68OxCO8JkhUxGDJjalaPdyVPWtgtTIcYfl6wVHds9afDRpijZWBrFM5BmXja8L5CrWj1WrRj_vKQn4YgHyQg1JU6BC-C5h/s1600/052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyLhRJcLr-QyGMTKiTR5T7to3M4qr-TZ2wCunuuyRwZLJa-w68OxCO8JkhUxGDJjalaPdyVPWtgtTIcYfl6wVHds9afDRpijZWBrFM5BmXja8L5CrWj1WrRj_vKQn4YgHyQg1JU6BC-C5h/s640/052.JPG" width="640" /></a></div><br />
<div align="center"><em>Serve piping hot, and take the leftovers to work!</em></div><div align="center"><br />
</div><div align="left"><em>Prep time: 45 minutes</em></div><div align="left"><em>Cook time: 20 to 25 minutes</em></div><div align="left"><em>Speedy option: use pre-made sauce and shave 20 minutes off this recipe!</em></div><div align="center"><br />
</div><br />
<strong><u>Ingredients</u></strong><br />
<br />
<ul style="text-align: left;"><li>1 package vegan gyoza wrappers </li>
<li>1 package Yves Veggie Ground Round</li>
<li>1 package Daiya</li>
<li>1 package of medium tofu</li>
<li>1 small jar of sun dried tomatoes packed in olive oil</li>
<li>1 head garlic, minced or finely chopped (Reserve one head of garlic for the Sun dried Tomato "Ricotta")</li>
<li>1 small yellow onion, finely diced</li>
<li>3 stalks celery, finely diced</li>
<li>1 large tin of tomatoes, crushed</li>
<li>1 or 2 tbsp of olive oil</li>
<li>1 tsp raw sugar or agave</li>
<li>Salt and pepper</li>
<li>1 tbsp dried basil</li>
<li>1 tbsp dried oregano</li>
<li>1 bay leaf</li>
<li>1/2 cup water</li>
<li>1/2 lemon, juiced</li>
</ul><br />
<strong><u>Method</u></strong><br />
<br />
<u><em>Make the tomato sauce:</em></u><br />
<br />
If you are pressed for time, feel free to use a nice pre-made jar of sauce instead of making your own. <br />
<br />
<ol style="text-align: left;"><li>Heat a large pot on high heat. Add olive oil to pan, and add garlic. Cook garlic just until fragrant. </li>
<li>Add celery and onions to pan and stir to combine. Lower to medium high heat, cooking til translucent. </li>
<li>Add veggie ground round, basil and oregano. Stir to combine.</li>
<li>Add tomatoes, bay leaf, and sugar. </li>
<li>Increase heat to high and bring to a boil, stirring constantly.</li>
<li>Add 1/2 cup water, and lower heat to medium low. </li>
<li>Let simmer uncovered for 30 minutes, stirring occasionally.</li>
</ol>The sauce will reduce slightly as the water evaporates, so resist the urge to add salt and pepper until the end. This will allow you to season your sauce properly. Also, do not add any thickening agent to the sauce. The extra water will be needed to help the gyoza wrappers plump and cook.<br />
<br />
<em><u>Make the Sun dried Tomato 'Ricotta'</u></em><br />
<br />
<ol><li>In a food processor, blend the tofu, sun dried tomatoes, lemon juice and reserved garlic clove.</li>
<li>Blend until smooth. Feel free to add water if it is too thick. The mixture should resemble a cake batter.</li>
<li>Add salt and pepper to taste.</li>
</ol>Some of the water from this will absorb into the gyoza wrappers, and making the pasta layer nice and tender and leaving the 'ricotta' layer thick and savory. Almost as good as the real thing!<br />
<br />
<br />
<em><u>Assemble the Mini Lasagnas</u></em><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZxRNNSf-tFhA7Xpau9nPtX3Qj0all4UMihzpLSNvBMq9k6kUx0_Mq8inhIlIgSBthXUaMAEmwz5ZvMziqsD1RH1ov7pAHe_sPZKNAhtl28SUx0ZbjrbAA66w5sodxODoD_9bc7VvyNtU/s1600/038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><ol style="text-align: left;"><li>Preheat over to 375 degrees.</li>
<li>Line a greased muffin tin with one layer of gyoza wrappers.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZxRNNSf-tFhA7Xpau9nPtX3Qj0all4UMihzpLSNvBMq9k6kUx0_Mq8inhIlIgSBthXUaMAEmwz5ZvMziqsD1RH1ov7pAHe_sPZKNAhtl28SUx0ZbjrbAA66w5sodxODoD_9bc7VvyNtU/s1600/038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZxRNNSf-tFhA7Xpau9nPtX3Qj0all4UMihzpLSNvBMq9k6kUx0_Mq8inhIlIgSBthXUaMAEmwz5ZvMziqsD1RH1ov7pAHe_sPZKNAhtl28SUx0ZbjrbAA66w5sodxODoD_9bc7VvyNtU/s400/038.JPG" width="298" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>Make sure the wrappers go up the sides of the pan. This will make it easier to pop them out later!</em></div><ol style="text-align: left;"><li><div class="separator" style="clear: both; text-align: justify;">Add a spoonful of tomato sauce to cover the first layer.</div></li>
<li>Add another layer of gyoza wrappers.</li>
<li>Add a spoonful of the Sun dried Tomato 'Ricotta'.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg058XFut92-GuCQMebPhVPaUen3Q_uFhhGvVNgt8nmKqrXjGpEfrFkRB0snrZ0i4Gsxd5M0Z_AC0xlWX_BSZcT2GDghq2uYoHtQOOGSyv5v_JeJLLShV8JcJsM0LQdP9FBssU0THJkEGWP/s1600/041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg058XFut92-GuCQMebPhVPaUen3Q_uFhhGvVNgt8nmKqrXjGpEfrFkRB0snrZ0i4Gsxd5M0Z_AC0xlWX_BSZcT2GDghq2uYoHtQOOGSyv5v_JeJLLShV8JcJsM0LQdP9FBssU0THJkEGWP/s400/041.JPG" width="298" /></a></div><div align="center"><em>Make sure to cover the entire gyoza wrapper with filling!</em></div><div align="center"></div><ol style="text-align: left;"><li>Add another layer of gyoza wrappers.</li>
<li>Add another spoonful of tomato sauce.</li>
<li>Sprinkle Daiya cheese on top.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNBATbt3zpLUvGSu6CK-6WlP51epj3w9hLijQSdhZ9bGinWLsrH-P-uJ-OiBfazhfD2MuDId96EIom63xJ9kDSRiOyzOmRAvP1KFOV1qX28e-w4OA8khzTBUPTcj1ET3o-IfSQ527F1aOB/s1600/042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNBATbt3zpLUvGSu6CK-6WlP51epj3w9hLijQSdhZ9bGinWLsrH-P-uJ-OiBfazhfD2MuDId96EIom63xJ9kDSRiOyzOmRAvP1KFOV1qX28e-w4OA8khzTBUPTcj1ET3o-IfSQ527F1aOB/s400/042.JPG" width="298" /></a></div><div align="center"><br />
</div><div align="center"><em>Top these cute little lasagnas with Daiya, and pop em in the oven!</em></div><ol style="text-align: left;"><li>Bake in over for 20 to 25 minutes.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjheMAOFbL9m0t6DqYMDCroPL6ccviSLiUkExjKb6M8sQoHyX8TroZ6J-krIgeZpH9Eal6z-uUVdDbOh2QRDKU0-cx5ZhMD8WQKO6jLXrAyhyphenhyphenb8hfe6ju0fFbPDCmMmjVwbrCEAjCz4vdfU/s1600/049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjheMAOFbL9m0t6DqYMDCroPL6ccviSLiUkExjKb6M8sQoHyX8TroZ6J-krIgeZpH9Eal6z-uUVdDbOh2QRDKU0-cx5ZhMD8WQKO6jLXrAyhyphenhyphenb8hfe6ju0fFbPDCmMmjVwbrCEAjCz4vdfU/s640/049.JPG" width="478" /></a></div><div align="center"><br />
</div><div align="center"><em>Yummy, warm little lasagna muffins!</em></div><ol style="text-align: left;"><li>Use a knife to free the muffins from the tin.</li>
<li>Serve and enjoy!</li>
</ol><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong><u>Chef's Notes:</u></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><ul style="text-align: left;"><li><div class="separator" style="clear: both; text-align: left;">For vegan gyoza wrappers, look at your local Asian supermarket (T and T, Hanareum etc.) I found mine in the freezer section with the dumplings.</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Careful not to use wonton wrappers, which contain egg</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Be sure to read the ingredients on the container to make sure there isn't any egg or animal derivatives added</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Allow the muffins to rest a few minutes before liberating them from their tins, or you are liable to end up with a goopy mess!</div></li>
<li><div class="separator" style="clear: both; text-align: left;">These also make a great breakfast on the go, eaten cold </div></li>
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</div><div align="center"></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4148695042087644187.post-85211998834265311902011-08-21T19:49:00.000-07:002011-08-23T18:04:41.804-07:00A Year Exploring the Ethics of Eating, and A New Vegan Challenge<div dir="ltr" style="text-align: left;" trbidi="on"><strong><u>Into Veganism and Back</u></strong><br />
<br />
According to Facebook, on this day in 2010 I stated that I was sick from browsing the PETA blogs and was contemplating vegetarianism. Since then I've gone vegetarian, vegan, and settled into <a href="http://theveganproject.ca/final-check-out-jenny-duffy/">my current status as a flexitarian.</a> It's been an extremely rewarding experience, the end result of which has been:<br />
<br />
<br />
<br />
- I'm concerned about our food supply, <a href="http://www.financialpost.com/story.html?id=213343">which is in crisis</a><br />
<br />
<br />
<br />
- I have <a href="http://www.youtube.com/watch?v=72MCumz5lq4">boycotted bottled water</a><br />
<br />
<br />
<br />
- I wonder why 'organic' is now a high-priced lifestyle that only the rich can afford, whereas it was 'the norm' before the <a href="http://www.npr.org/templates/story/story.php?storyId=102944731">Green Revolution</a> <br />
<br />
<br />
- I don't know why pregnant women get all excited about eating smoked salmon and brie cheese, but find it completely acceptable to expose their unborn child to hundreds of <a href="http://www.npr.org/templates/story/story.php?storyId=102944731">chemicals via their toiletries, makeup, cleaning products, food, perfume, vehicles, Febreeze spray bottles, Air Wick air fresheners etc etc etc</a><br />
<br />
<br />
<br />
- I have grave concerns for our planet's farmers, which are under attack by <a href="http://www.youtube.com/watch?v=yh8c9OUti4c">Monsanto and the commercial interests of large corporations</a><br />
<br />
<br />
<br />
- I fear that my grandchildren will grow up in a world where the beaches are too toxic and <a href="http://www.time.com/time/health/article/0,8599,1914145,00.html">cluttered with plastic garbage to play in</a><br />
<br />
<br />
<br />
- I have <a href="http://www.container-gardening-for-food.com/">planted an organic garden on my patio</a><br />
<br />
<br />
<br />
- I've rejected my business school brainwashing. Externalized costs are borne by the poor, and it's disgusting. The market needs to be realigned so corporations are rewarded for doing good deeds, not <a href="http://www.youtube.com/watch?v=fJ3WOtHS-D8">punished with plummeting stock prices.</a><br />
<br />
<br />
<br />
- I think people should receive tax credits if they <a href="http://www.amazon.com/Food-Not-Lawns-Neighborhood-Community/dp/193339207X">dedicate a portion of their lawn to growing food, instead of grass</a><br />
<br />
<br />
<br />
- I try to store and transport my <a href="http://www.foodinjars.com/2011/04/skip-the-plastic-in-the-bulk-section-use-jars-instead/">food in glass jars</a> instead of toxic, oil-based plastic<br />
<br />
<br />
<strong><u>I'm Not A Judgemental Hippy-Hipster Jerk!</u></strong><br />
Now, all this makes me sound like a very judgemental person. After spending 212 days as a vegan, I know first hand how easy it is to become self-righteous food jerk.<br />
<br />
In my experience however, it's very hard to be perfect all the time. As a good vegetarian friend of mine put it, "After a while it seems like the only morally acceptable thing to do is sit in a room with the lights off, drinking tap water and gnawing an organic carrot". <br />
<br />
This is not my idea of a good time, and chances are it's a lifestyle that won't appeal to people en mass.<br />
<br />
But just because you aren't a hardcore vegan, riding your bike past the capitalist jerks sipping their Starbucks in their Porch SUVs , doesn't mean you can't do something meaningful.<br />
<br />
In fact, I believe that the only way we will ever bring about a noticeable impact in the world is by getting everyone to make one or two small lifestyle changes. Do not underestimate the impact of <a href="http://www.cyclorama.net/viewArticle.php?id=57">critical mass!</a><br />
<br />
<strong><u>Victories</u></strong><br />
I have made a few small victories in my community, and I am truly inspired by it. These victories include:<br />
<br />
- Convincing my mother to drop her chemical laden 'beauty' regime and start using my <a href="http://theveganproject.ca/vegan-beauty-diy-night-time-emollient-cream/">organic, home made beauty products</a><br />
<br />
- Inspiring my facebook friends to try some yummy vegan recipes<br />
<br />
- Getting my parents to do a detox<br />
<br />
- Making my partner healthier by cooking nutritious vegetarian dishes for him<br />
<br />
- Convincing my partner to drop milk from his son's diet in favor or nut or rice milk<br />
<br />
<br />
From my experience, people respond more to the carrot instead of the rod. If you make people feel bad about what they eat, how they live, what they drive etc. they won't be open to anything you have to say. Inspiring change is far more effective than demanding change.<br />
<br />
<br />
<strong><u>A Seasonal Vegan?</u></strong><br />
So, what has the point of this whole journey been? I am seeking a happy medium. A balance, if you will.<br />
<br />
Since ending my Vegan Challenge on May 9, 2011, I have been occasionally eating meat or seafood when I am out with company or as a guest at someones home. I have bought free range eggs and dairy. I have cooked with meat a few times for my partner, but still find it very difficult to have to touch or smell raw animal flesh. If I am cooking for myself, I won't actively go out and purchase meat. I just can't stomach the sight of it.<br />
<br />
Lately I have been feeling badly about dropping the challenge. It's been nice to not have to be the hard-to-please vegan guest when I go out to dinner, and I have really missed cheese. But my current feeling is that the costs of eating dairy and meat exceed the benefits.<br />
<br />
So that being said, I am going to embark upon another vegan challenge. From today onwards, I won't be buying any more animal-based food. <br />
<br />
However, being the pragmatist that I am I will use up the remaining dairy and prawns (leftover from a dinner party) in my fridge. <br />
<br />
After all, <a href="http://www.youtube.com/watch?v=SHy-hNklpAk">food is precious.</a> Even if it's not vegan :)<br />
<br />
<br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4148695042087644187.post-16428417562281346922011-06-04T11:46:00.000-07:002011-09-05T22:20:38.831-07:00The Politics of Lawns<div dir="ltr" style="text-align: left;" trbidi="on">I have a problem with lawns. Topsoil is quickly becoming a scare resource. We are running out of the material which we use to grow our food. Yet in North America, we have been conditioned to waste our topsoil growing lawns.<br />
<br />
The average home owner sits on a very generous portion of land, which could be used to grow food. But instead of growing food, people put down sod, drench it with chemicals, and use it to grow grass. <br />
<br />
The lawn has become the ultimate status symbol. If you have a perfectly manicured lawn, it is a sign of affluence. People who let their lawns get overgrown are a source of scorn by the other law-abiding citizens who 'put in the effort' to maintain their yard. <br />
<br />
In the most extreme cases, we hire low-wage workers to mow and fertalize the lawn. The low-paid workers are exposed to the carcinogenic chemicals, while we sit in our houses and sip chardonnay or go to Choices to buy ridiculously over-priced organic produce.<br />
<br />
Am I the only one who finds this bizzare? Why don't people grow their own food on some of their land?<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggj5eFvwv_AUB5h3E79KDXrpXFspKm5Zysi1NTZGU9BBmb_aKFmiMTClMt1RzBCrxTOk1PYuNxUUNjQeR42U6SamIr2-NqdZvcCF-Y7kQMIpgUfuXC35c2TGa-kKhPhvS65Srp5xF6JzcN/s1600/248491_2079026105231_1532386599_2332954_3383953_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggj5eFvwv_AUB5h3E79KDXrpXFspKm5Zysi1NTZGU9BBmb_aKFmiMTClMt1RzBCrxTOk1PYuNxUUNjQeR42U6SamIr2-NqdZvcCF-Y7kQMIpgUfuXC35c2TGa-kKhPhvS65Srp5xF6JzcN/s320/248491_2079026105231_1532386599_2332954_3383953_n.jpg" width="239" /></a></div><div align="center">Organic swiss chard, grown on my patio in garden boxes</div><br />
My parents are a prime example of this. They have both a front and back yard, which they painstakingly maintain every weekend. They love to garden. But they don't grow any food. I recall growing up as a child and not being able to play on the lawn because it was covered in lime, or fertalizer, or it was being airated, or the new grass seed needed a chance to grow. <br />
<br />
Why the hell bother having a lawn if your children can't even play on it?<br />
<br />
<br />
I raised this topic with my parents, and asked them to plant a dwarf fig tree in their yard. They weren't warm to the idea. I pointed out that they could save money on food if they grew some of their own. They still weren't convinced. I argued that they should at least try to grow some of the more expensive food items, like spring mix or figs or asparagus. <br />
<br />
After a few weeks of badgering, they have now planted some asparagus. Not a complete victory, but it's a start.<br />
<br />
They have recently put up a huge fence around their back lawn, so that their dog can't go in it. So, now the lawn is really just used for:<br />
<br />
1) Looking at<br />
2) Walking across<br />
<br />
Somehow I feel the land could be put to better use. Especially given the <a href="http://www.theglobeandmail.com/globe-investor/personal-finance/household-finances/price-of-food-in-canada-could-jump-7-per-cent-in-2011-economist/article1934763/">rising food costs coming our way this year.</a><br />
<br />
What do you think? Should more people set aside some of their lawns to grow food? Is the lawn losing its foothold as a status symbol and quickly becoming a sign of stupidity and vanity? <br />
<br />
Leave your comments below!<br />
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<br />
<br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4148695042087644187.post-15523141508657327122011-05-02T22:51:00.000-07:002011-08-23T18:04:41.805-07:00Wild Rose Cleanse Day #1<div dir="ltr" style="text-align: left;" trbidi="on">Today was day #1 and it has gone much better than expected. I sorely missed my morning coffee with organic sugar and soy creamer, and right now I am hankering for a nice glass of red wine. But other than that, it's been smooth sailing. There was no explosive diarreah or extreme intestinal distress, no pounding headache or flu-like symptoms.<br />
<br />
I taught dance for 5.5 hours, and had good energy up til the last half hour. <br />
<br />
My only complaint is that I was a tad bloaty in the early evening. But I can live with that :)</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4148695042087644187.post-37770918628218035682011-04-09T00:26:00.000-07:002011-09-05T22:20:38.832-07:00Zen and the Art of Baby Stawberries<div dir="ltr" style="text-align: left;" trbidi="on">We spread leadened gloss on our vain lips and pay for the sin of vanity with our tumored breasts.<br />
<br />
We demand cheap meat, feast upon the tortured flesh, poison the earth and are incredulous when we become ill.<br />
<br />
We trust in the Corporation, and let It tell us what to eat, what to breath, what to swaddle our children in.<br />
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We buy new things to replace our perfectly good old things, on credit that we cannot afford.<br />
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Our old things are buried, our sins buried, our past worthlessness is buried until it pollutes the earth and our grandchildren grow up unable to swim in the oceans, not knowing the taste of real strawberries.<br />
<br />
My soul weeps. My heart is heavy, it does not soar. <br />
<br />
How has this come to be? Greed. Gluttony. Displaced values and low self worth. <br />
<br />
All I need, is enough. More than enough is more than enough. If there is excess when I am done, then I have consumed in excess. And I am ashamed.<br />
<br />
To boast of excess used to be a way of showing power, status, and affluence. Excess is gluttony, obesity of the spirit, impairment of judgment.<br />
<br />
A one dollar hamburger eaten with one hand while one person drives an SUV one block. This is the isolating metric of our time.<br />
<br />
The lucky ones work tedious jobs to earn more money to pay for expensive gym memberships and expensive organic food, so they can escape the diseases of the poor: cancer, obesity, unbridled consumerism and credit card debt. <br />
<br />
<br />
And still, we are all so alone. Things cannot fill the emptiness.<br />
<br />
<br />
A fast food bag, travels three feet from the drive thru window to the car. And it has finally fulfilled it's destiny. <br />
<br />
The three second journey from the window to the car, where it is pillaged by the chubby, greasy fingers of child on the verge of type two diabetes, is the useful life of the paper bag. Three seconds. Millions of trees logged, barrels of oil burned, kilotons of pollution created for that three second journey. <br />
<br />
My heart is heavy. My soul, diminished.<br />
<br />
And so I plant a garden. I place seeds in the earth, till the soil with my bare hands, and wait. I am patient, I do not demand more of the earth than it can give. I accept.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq9IxRe9mjVX8T36cv6rP0JHEOerKEsvwsCM1D2QtahJnjLgz7HZH3u2ANyOuUJjFXUOhesF2O_aWO863Q25RARrqmmCGmmvkJoiwRzBqERwfewbsW81LGB4-54DOaooVU3B_ITeBbcXiY/s1600/baby+strawberries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq9IxRe9mjVX8T36cv6rP0JHEOerKEsvwsCM1D2QtahJnjLgz7HZH3u2ANyOuUJjFXUOhesF2O_aWO863Q25RARrqmmCGmmvkJoiwRzBqERwfewbsW81LGB4-54DOaooVU3B_ITeBbcXiY/s320/baby+strawberries.jpg" width="320" /></a></div><div style="text-align: justify;"><br />
<br />
I find Zen in my garden. I am sincere in my intentions. I will give to the earth, and will take back only what it yields, less a little bit. <br />
<br />
This transaction between myself and my garden, this exchange of energy, is a microcosm. It is a model for world peace. It is the solution to climate change. It is my own little secret, my private revolution.<br />
<br />
I take a deep inhale, close my eyes, exhale, and let my gaze fall on my plot of baby strawberries. I smile, and suddenly all is right with the world. </div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4148695042087644187.post-89463711241424688332011-01-04T14:43:00.000-08:002011-08-23T18:05:39.104-07:00Jenny fell off the Vegan Christmas BandwagonSo the holidays have come and gone, and I'm relieved. <br />
<br />
After all my efforts in locating an ethically produced turkey, my mother went and got an heirloom turkey from Whole Foods. The bird cost a whopping $6/lb. compared to the paltry $0.89/lb at Superstore. <br />
<div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg67ub5OoRac4FaMRcPU0yxT1D_HVauY8ChW4V9lCR0HwN6EGJ8zkQlOaq4lalO3r0pTAebzo2rl0Dst7T73gn__32oAQXwg8uJ_lHvTERA0XxkTQKQ1IIJVVSTP_vf9h3rgmTSRE7WnE9d/s1600/devil_turkey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg67ub5OoRac4FaMRcPU0yxT1D_HVauY8ChW4V9lCR0HwN6EGJ8zkQlOaq4lalO3r0pTAebzo2rl0Dst7T73gn__32oAQXwg8uJ_lHvTERA0XxkTQKQ1IIJVVSTP_vf9h3rgmTSRE7WnE9d/s320/devil_turkey.jpg" width="213" /></a></div><div align="center"></div><br />
Now, in the days leading up to Christmas I was quite sick. Consequently I wasn't able to cook all my own food and bring it to my parent's for Christmas dinner. Due to a combination of laziness and mother-induced-I-bought-this-expensive-turkey-so-you-better-eat-it guilt, I fell off the vegan bandwagon.<br />
<br />
I ingested butter, cream, cheese, seafood, and of course, turkey. I have to admit, I didn't enjoy eating these foods as much as I thought I would. Somehow, things just didn't taste as good as I remember them tasting. And my body was so unused to such rich food, that I ended up with a horrible stomach ache and needed to have one of my dad's antacid tablets.<br />
<br />
So, just another typical Christmas. Eat, drink, be merry, and pay for it later in the bathroom.<br />
<br />
The one good thing I found about being vegan during the holidays, as that I'm not dealing with the typical holiday weight gain and bloat. I just had one day of eating rich food, instead of the usual 31 days that most people have. <br />
<br />
And that feels pretty damn good :)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4148695042087644187.post-36212682546598950692010-12-12T00:55:00.000-08:002011-08-23T18:05:28.609-07:00Ethical Turkey Producers? UpdateSo my quest for an ethical turkey producer has yielded some interesting results. I emailed several local turkey farms and wrote:<br />
<br />
<div class="ecxMsoNormal" style="text-align: justify;"><i><span style="font-family: Calibri;"><strong><span style="background-color: white; color: blue;">Hi there!</span></strong></span></i></div><div class="ecxMsoNormal" style="text-align: justify;"><span style="color: blue;"><i><span style="font-family: Calibri;"><strong><span style="background-color: white;">I was wondering if your farm </span></strong></span></i><i><span style="font-family: Calibri;"><strong><span style="background-color: white;">grants the public access to your farming facilities. Would it be possible for me to come see the conditions that the birds live in prior to slaughter? Or, would it be possible for me to come and see how the birds are actually slaughtered? </span></strong></span></i></span></div><div class="ecxMsoNormal" style="text-align: justify;"><i><span style="font-family: Calibri;"><strong><span style="background-color: white; color: blue;"></span></strong></span></i> </div><div class="ecxMsoNormal" style="text-align: justify;"><i><span style="font-family: Calibri;"><strong><span style="background-color: white; color: blue;">I was also curious about the following things:</span></strong></span></i></div><div class="ecxMsoNormal" style="text-align: justify;"><i><span style="font-family: Calibri;"><strong><span style="background-color: white; color: blue;"></span></strong></span></i> </div><ul><li><div class="ecxMsoNormal" style="text-align: justify;"><i><span style="font-family: Calibri;"><strong><span style="background-color: white; color: blue;">What is the average age of each bird when it is slaughtered? Are the birds typically allowed to reproduce before slaughter?</span></strong></span></i></div></li>
</ul><ul><li><div class="ecxMsoNormal" style="text-align: justify;"><i><span style="font-family: Calibri;"><strong><span style="background-color: white; color: blue;">Do you practise traditional methods of animal husbandry? Or are the birds artificially inseminated?</span></strong></span></i></div></li>
</ul><ul><li><div class="ecxMsoNormal" style="text-align: justify;"><i><span style="font-family: Calibri;"><strong><span style="background-color: white; color: blue;">Are the birds able to reproduce on their own? Ie. Do their reproductive organs have full functionality?</span></strong></span></i></div></li>
</ul><ul><li><div class="ecxMsoNormal" style="text-align: justify;"><i><span style="font-family: Calibri;"><strong><span style="background-color: white; color: blue;">Do you have a regular veterinarian who treats ill animals? What is your company policy with respect to ill or diseased animals?</span></strong></span></i></div></li>
</ul><ul><li><div class="ecxMsoNormal" style="text-align: justify;"><i><span style="font-family: Calibri;"><strong><span style="background-color: white; color: blue;">Do you currently have any policies or procedures to ensure that the birds exist in an environment with a stable social hierarchy? </span></strong></span></i></div></li>
</ul><ul><li><div class="ecxMsoNormal" style="text-align: justify;"><i><span style="font-family: Calibri;"><strong><span style="background-color: white; color: blue;">What procedures do you use to ensure that the workers in charge of handling the birds are treating the animals humanely? Are job applicants subject to any sort of screening process?</span></strong></span></i></div></li>
</ul><ul><li><div class="ecxMsoNormal" style="text-align: justify;"><i><span style="font-family: Calibri;"><strong><span style="background-color: white; color: blue;">Are you workers paid a living wage?</span></strong></span></i></div></li>
</ul><ul><li><div class="ecxMsoNormal" style="text-align: justify;"><i><span style="font-family: Calibri;"><strong><span style="background-color: white; color: blue;">Have you obtained SPCA Certification? </span></strong></span></i></div></li>
</ul><ul><li><div class="ecxMsoNormal" style="text-align: justify;"><i><span style="font-family: Calibri;"><strong><span style="background-color: white; color: blue;">Are your animals raised organically? Are you currently certified by the Canada Food Inspection Agency as an organic producer?</span></strong></span></i></div></li>
</ul><div class="ecxMsoNormal" style="text-align: justify;"><i><span style="font-family: Calibri;"><strong><span style="background-color: white; color: blue;">I am desperately seeking a local, ethical, meat producer. I want to know if there are still decent farmers out there. I want to believe in something. </span></strong></span></i></div><div class="ecxMsoNormal" style="text-align: justify;"><i><span style="font-family: Calibri;"><strong><span style="background-color: white; color: blue;"></span></strong></span></i> </div><div class="ecxMsoNormal" style="text-align: justify;"><i><span style="font-family: Calibri;"><strong><span style="background-color: white; color: blue;">Please let me know if this is you.</span></strong></span></i></div><div class="ecxMsoNormal" style="text-align: justify;"><span style="font-family: Calibri;"><span style="font-family: Times New Roman;"></span></span> </div><div class="ecxMsoNormal" style="text-align: justify;"><span style="font-family: Calibri;"><span style="font-family: Times New Roman;">I only received one response, and it read:</span></span></div><div class="ecxMsoNormal" style="text-align: justify;"><span style="font-family: Calibri;"><span style="font-family: Times New Roman;"></span></span> </div><span style="font-family: Calibri;"><div class="ecxMsoNormal" style="text-align: justify;"><span style="color: red; font-family: Times New Roman,serif; font-size: small;"><span style="font-size: 12pt;"><em><strong>Jenny,</strong></em></span></span></div><div class="ecxMsoNormal" style="text-align: justify;"><div><span style="color: red; font-family: Times New Roman,serif; font-size: small;"><span style="font-size: 12pt;"><em><strong> </strong></em></span></span></div></div><div class="ecxMsoNormal" style="text-align: justify;"><div><span style="font-family: Times New Roman,serif; font-size: small;"><span style="font-size: 12pt;"><em><strong><span style="color: red;">At this time due to the Avian Flu problem we have no outside access to our barns. If you go to our website </span></strong></em><a href="http://www.jdfarms.ca/" target="_blank"><em><strong><span style="color: red;">www.jdfarms.ca</span></strong></em></a><em><strong><span style="color: red;"> and click under about JD Farms and a tab will pop up Our Specialty Turkey and then scroll down to our <a href="http://www.jdfarms.ca/JD-Farms-Turkey-Certification-Process.html?">Stringent Certification Program</a> to view our turkey raising procedures.</span></strong></em></span></span></div></div><div class="ecxMsoNormal" style="text-align: justify;"><div><span style="color: red; font-family: Times New Roman,serif; font-size: small;"><span style="font-size: 12pt;"><em><strong> </strong></em></span></span></div></div><div class="ecxMsoNormal" style="text-align: justify;"><span style="color: red; font-family: Times New Roman,serif; font-size: small;"><span style="font-size: 12pt;"><em><strong>Hope our program answers all your questions.</strong></em></span></span></div><div class="ecxMsoNormal" style="text-align: justify;"><span style="font-family: Times New Roman,serif; font-size: small;"><span style="font-size: 12pt;"></span></span> </div><div class="ecxMsoNormal" style="text-align: justify;"><span style="font-family: Times New Roman,serif; font-size: small;"><span style="font-size: 12pt;">I spoke with a friend at Health Canada and he informed me that many poultry producers are concerned about Avian Bird Flu, so they don't let unauthorized individuals enter the barns.</span></span></div><div class="ecxMsoNormal" style="text-align: justify;"><span style="font-family: Times New Roman,serif; font-size: small;"><span style="font-size: 12pt;"></span></span> </div><div class="ecxMsoNormal" style="text-align: justify;"><span style="font-family: Times New Roman,serif; font-size: small;"><span style="font-size: 12pt;">Feeling like I'd hit a brick wall, I clicked on the <a href="http://www.jdfarms.ca/JD-Farms-Turkey-Certification-Process.html?">"Stringent Certification Program"</a> link and reviewed their procedures. </span></span></div><div class="ecxMsoNormal" style="text-align: justify;"><br />
</div><div class="ecxMsoNormal" style="text-align: justify;"><span style="font-family: Times New Roman,serif; font-size: small;"><span style="font-size: 12pt;">The most troubling part of their standards include the space allotted per 13kg bird, which is only 3.75 square feet (Section IV, Living Conditions, rule 1d). If you do the math, that is less than 2 feet by 2 feet. The birds are also not allowed access to outside runs (Section IV, Living Conditions, rule 2). The turkeys are also subject to beak and toe trimming (Section VIII, Physical Alterations, rules 1 and 2).<span style="color: #5c6746; font-family: Arial;"><strong> </strong><span style="color: black; font-family: Times New Roman;"> Based on what I am reading, this seems like a factory farming operation to me. Beak trimming is a practise typically performed to prevent cannibalism, which can result when turkeys are kept in such confined spaces. </span></span></span></span></div><div class="ecxMsoNormal" style="text-align: justify;"><br />
</div><div class="ecxMsoNormal" style="text-align: justify;"><span style="font-family: Times New Roman,serif; font-size: small;"><span style="font-size: 12pt;">So, my quest for an ethical turkey continues. Christmas is fast approaching, and I am anxious to find an ethical turkey option for my family. For while I may not eat any turkey when we sit down to eat, at least I can try and make sure my family doesn't cook themselves a factory farmed bird.</span></span></div><div class="ecxMsoNormal" style="text-align: justify;"><br />
</div><div class="ecxMsoNormal" style="text-align: justify;"><span style="font-family: Times New Roman,serif; font-size: small;"><span style="font-size: 12pt;">My next option is to explore the real of <a href="http://www.islandsheritagelivestock.com/members.html">heritage or heirloom turkeys.</a> Stay tuned for more!</span></span></div><div class="ecxMsoNormal" style="text-align: justify;"><br />
</div></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4148695042087644187.post-82861615549259923182010-12-08T00:52:00.000-08:002011-08-23T18:05:28.609-07:00Is there such thing as an ethically produced Christmas Turkey?<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span style="font-family: Calibri;">With the holidays fast approaching, I am faced with an interesting dilemma. My mother, who has become increasingly supportive of my vegan lifestyle choice, asked if I would grant a reprieve for Christmas and eat some turkey. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span style="font-family: Calibri;">She offered to get an organic free range turkey. I told her that the terms ‘organic’ and ‘free range’ mean nothing when it comes to animal cruelty.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>Organic simply means that the animals aren’t fed antibiotics or animal by-products, along with a </span><a href="http://www.inspection.gc.ca/english/fssa/orgbio/orgbioe.shtml"><span style="color: blue; font-family: Calibri;">few other stipulations.</span></a><span style="font-family: Calibri;"> </span><br />
<br />
<span style="font-family: Calibri;">The major problem with the term organic is that Canada is currently transitioning from a voluntary system, whereby anyone could call their product organic and get away with it, to a government regulated system. The problem I have with this is that the transition is a slow and gradual one, and the other problem is that the slaughter houses themselves </span><a href="http://www.inspection.gc.ca/english/fssa/orgbio/questslabe.shtml"><span style="color: blue; font-family: Calibri;">don’t have to be certified as organic.</span></a><span style="font-family: Calibri;"> </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>‘Free range’ simply means that the animals are allowed access to the outdoors. In practise however, hundreds of ‘free range’ chickens are often crammed into a filthy barn with a tiny door leading to a dirt pen, and most of them never able to venture outside. The tiny door leading to the dirty holding pen represent a technicality, a minimum threshold that, once met, allows the producers to sell their eggs and chickens for a 200% to 300% mark-up. </span><br />
<br />
<span style="font-family: Calibri;">The term ‘free range’ invokes images of healthy laying hens, living in a whitewashed henhouse, their eggs gently hand picked by a loving farmer. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span style="font-family: Calibri;">In reality, this isn’t what is happening. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span style="font-family: Calibri;">The only way to really know if the food you are eating is coming from an ethical farm is if you go to the farm itself. Unless you are allowed to view the facility, see how the animals are raised and ‘processed’, then you cannot be sure if the animals led a good life and were slaughtered humanely.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span style="font-family: Calibri;">My mother then offered to take a field trip out to the farm, to make sure. I told her I wasn’t certain if I wanted her to do that. I wouldn’t want her to go through all the trouble to get a special turkey, only to find that I couldn’t bring myself to eat it for Christmas dinner. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span style="font-family: Calibri;">The more important question for me is why is it so important for me to eat turkey on Christmas? </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span style="font-family: Calibri;">Well, I know why. As humans, we have deeply rooted traditions which centre around the consumption of roasted meat. This harkens back to our days roasting wild boar over a fire as cavemen. </span><br />
<br />
<span style="font-family: Calibri;">As a child growing up, the smell of prime rib on a chilly Sunday evening meant family dinner. It meant togetherness. It meant lingering over a lovingly prepared meal, grounding ourselves as a family unit and sharing in a comforting ritual before the long week ahead. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span style="font-family: Calibri;">Can such togetherness be shared if people are eating vegetables? Does the presence of tofu preclude the presence of family? </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span style="font-family: Calibri;">To be fair to my mother, I am researching the possibility of an ethical grey area. A meat eater’s utopia where they can consume ethically raised and slaughtered meat. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span style="font-family: Calibri;">Traditional farmers once upheld the ideal that an animal raised for slaughter should be allowed to live a rich life. Not just a life free from cruelty, but a rich and fulfilling life.</span><br />
<br />
<span style="font-family: Calibri;">An animal should be allowed to perform species specific behaviours such as spreading its wings, grazing, pecking, and burrowing. It should be allowed to select mating partners, give birth, raise its young, take part in complex social hierarchies. And at the end of a fulfilling life, they should be granted a death nobler than they would have met in the wild (Ie. Being eaten by a predator or dying of illness or wound). <span style="mso-spacerun: yes;"> </span></span><br />
<br />
<span style="font-family: Calibri;">This is utopia. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span style="font-family: Calibri;">Currently, less than 1% of the meat eaten in Canada was produced under such conditions. 99% off all meat found in stores and restaurants is factory farmed. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span style="font-family: Calibri;">I googled “Fraser Valley Turkey Farms” and was led to several farm websites. I have emailed them the following email:</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Hi there!</span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">I was wondering if your farm grants the public access to your farming facilities. Would it be possible for me to come see the conditions that the birds live in prior to slaughter? Or, would it be possible for me to come and see how the birds are actually slaughtered? </span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">I was also curious about the following things:</span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">What is the average age of each bird when it is slaughtered? Are the birds typically allowed to reproduce before slaughter?</span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Do you practise traditional methods of animal husbandry? Or are the birds artificially inseminated?</span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Are the birds able to reproduce on their own? Ie. Do their reproductive organs have full functionality?</span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Do you have a regular veterinarian who treats ill animals? What is your company policy with respect to ill or diseased animals?</span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Do you currently have any policies or procedures to ensure that the birds exist in an environment with a stable social hierarchy? </span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">What procedures do you use to ensure that the workers in charge of handling the birds are treating the animals humanely? Are job applicants subject to any sort of screening process?</span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Are you workers paid a living wage?</span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Have you obtained SPCA Certification? </span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Are your animals raised organically? Are you currently certified by the Canada Food Inspection Agency as an organic producer?</span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">I am desperately seeking a local, ethical, meat producer. I want to know if there are still decent farmers out there. I want to believe in something. </span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Please let me know if this is you.</span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Sincerely,</span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Jenny Duffy</span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span style="font-family: Calibri;">I do not know which farms, if any, will get back to me. But I will update this blog with my findings.</span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4148695042087644187.post-89356421738264550202010-10-31T19:53:00.000-07:002011-08-23T18:05:39.105-07:00Vegan Jack-o-lantern<div style="text-align: center;">This is a vegan Jack-o-lantern. He only eats fruit!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZsbTedfjcnIV__1DQEEdq3T3kLZ6yjpwLTz-1EFj0CbVHliCNUu4IPE1biZ1lHEZM_9rzrACZubAQCC0IsTuGk7gJUBFyk3AANoQ63dor79YZN7Pm3UA-FoZp0w1UhH2NnI9Pb9DkSxs/s1600/IMG00122-20101024-2001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZsbTedfjcnIV__1DQEEdq3T3kLZ6yjpwLTz-1EFj0CbVHliCNUu4IPE1biZ1lHEZM_9rzrACZubAQCC0IsTuGk7gJUBFyk3AANoQ63dor79YZN7Pm3UA-FoZp0w1UhH2NnI9Pb9DkSxs/s320/IMG00122-20101024-2001.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Happy Halloween!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4148695042087644187.post-39769974067192644182010-10-24T22:15:00.000-07:002011-08-27T19:27:03.739-07:00Tomato and onion salad with blue sheese<div dir="ltr" style="text-align: left;" trbidi="on">What better way to celebrate the robust and beautiful roma tomato, than showcasing it in a traditional tomato and onion salad? Serve with a nice hunk of crusty artisan bread and a beautiful glass of red wine. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK35PR5HdGAaaDzHgdFM9Mw8BvjzQHh755eQa1ZkQZzjAE3TAVxCPydzvkBF28hROqNmNSz-_itSr83SlCZWHp1bE30zsCUdjBqGKOtmADwuAXUnMX85108I6ekxZ8Vvy3NyvuL12KuCpN/s1600/131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK35PR5HdGAaaDzHgdFM9Mw8BvjzQHh755eQa1ZkQZzjAE3TAVxCPydzvkBF28hROqNmNSz-_itSr83SlCZWHp1bE30zsCUdjBqGKOtmADwuAXUnMX85108I6ekxZ8Vvy3NyvuL12KuCpN/s640/131.JPG" width="640" /></a></div><div align="center"></div><strong><u>Ingredients:</u></strong><br />
<br />
-Two ripe, firm roma tomatoes<br />
-2 or 3 slices of red or white onion<br />
- Good organic olive oil<br />
- 5 year (min.) balsamic vinegar <br />
- half a fresh lemon<br />
- small handful of grated <a href="http://www.buteisland.com/a_blue_sheese.htm">blue sheese</a><br />
- Finely chopped green onion<br />
<br />
<strong><u>Method:</u></strong><br />
<br />
<ol><li>Slice tomatoes.</li>
<li>Separate onion slices into rings.</li>
<li>Layer tomatoes and onion rings on a beautiful plate.</li>
<li>Squeeze lemon juice over top. </li>
<li>Drizzle with olive oil and balsamic vinegar.</li>
<li>Season generously with salt and pepper.</li>
<li>Gently spread grated blue sheese over top.</li>
<li>Garnish with chopped green onion. </li>
<li><div style="text-align: left;">Enjoy!</div></li>
</ol></div>Unknownnoreply@blogger.com0