tag:blogger.com,1999:blog-77298866232137664342024-03-13T10:49:42.850-05:00Vegan Miss | It's the Bee's Knees, Daddy!Miss Lexyhttp://www.blogger.com/profile/01616480521438166017noreply@blogger.comBlogger182125tag:blogger.com,1999:blog-7729886623213766434.post-79361124258957047182013-03-26T11:30:00.001-05:002013-03-26T11:31:35.092-05:00Indefinite HiatusVegan Miss will be taking an indefinite hiatus for the time being. Your blog doll may periodically post things, but not as far as a regular schedule goes (if you haven't been able to tell from the lack of posts). Don't worry! Miss Lexy is still cooking and trying out new vegan products, restaurants, and places! She's just been very busy with school and graduating with her second degree (ah, real life problems!). Miss Lexy apologizes for this hiatus, but hopes to return back to Vegan Miss and blogging in the next year. Thank you for all the support and reading (or trying to cook) Vegan Miss recipes and reviews!Miss Lexyhttp://www.blogger.com/profile/01616480521438166017noreply@blogger.com0tag:blogger.com,1999:blog-7729886623213766434.post-21362606046786679802013-01-16T14:15:00.002-06:002013-01-16T14:52:41.654-06:00Vegan Springfield, IL: Part Three<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">I've made two vegan Springfield, IL posts in the past (<a href="http://veganmiss.blogspot.com/2011/08/vegan-springfield-il-part-one.html" target="_blank">part one</a> and <a href="http://veganmiss.blogspot.com/2011/08/vegan-springfield-il-part-two.html" target="_blank">part two</a>) and to my surprise, both were very well received. I didn't think people would be that interested in the vegan options down south from Chicago, but then again, a lot of people go to the state capital for work. President Obama used to go down to Springfield and eat the <a href="https://www.facebook.com/pages/Holy-Land-Diner/282187190840" target="_blank">Holy Land Diner</a> occasionally before he was president (so the owner tells me!).</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Since I last posted those entries, I have found out that <a href="http://osakaspringfield.com/" target="_blank">Osaka's</a> hibachi onion soup is <b>not</b> vegan. I've been told several times that it is, but this last time I've asked, they said it has chicken broth in it they think. For safety sake, I'm just not going to order any soups there anymore. That would be my recommendation to readers as well. <a href="http://www.cafebrio-springfield.com/" target="_blank">Cafe Brio</a> has turned over to new ownership, so I'm excited to see what vegan options they may have now (which I will blog about!). Actually, a guy that graduated high school with me is one of the new owners. I've asked him to add more vegan options since the change in ownership! I've also since eaten at <a href="http://www.cafeandiamo.com/Home.html" target="_blank">Cafe Andiamo</a> downtown. I had the veggie sandwich with salad (both request without cheese). It was a good and filling lunch! I didn't ask if one could remove the cheese from their pizzas to make it vegan, but next time I go I will ask. There are a couple other vegan options on their menu too (hummus and bruschetta without cheese). <span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> I would recommend checking out this cafe if you are downtown during lunch hours. <a href="http://www.kikujapanesesteakandseafoodhouse.com/" target="_blank">Kiku</a> has changed locations to basically across the street to where they were originally, just for FYI.</span></span></span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Instagram Photo (User: veganmiss)</span></span></td></tr>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Several new restaurants have opened in Springfield since my last posts. First, there is an awesome microbrewery downtown now. It's called <a href="http://www.obedandisaacs.com/" target="_blank">Obed & Issac's</a> and I'm obsessed as well as all my friends who have been! Not only is this microbrewery a hip place to hang out (in a very old, cute building that used to be a funeral home - spooky! [psst, they give tours of the property]), but there are a bunch of vegan and vegetarian options. Their beer is brewed right next door and they have big glass windows you can look into to see the area where they brew. I'm a fan of their Ditzy Blonde beer. There is a really nice outdoor seating area in the front which was fun during the summer with a beer and brunch or dinner. They are also dog friendly! You can bring your pooch and sit outside with them. They sell doggie biscuits made from their spent grains from the brewery. Don't forget you can take home a growler of beer too (and bring back the growler to refill!).</span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">For appetizers, vegan options include the triplet of dips and house-made chips. Other possible vegan options (haven't asked) include the black and tan onion rings and the Bavarian pretzel rolls (without cheese). There are several other vegetarian appetizer options that include cheese too. I've had both the triplet of dips and the house-made chips. Both are to die for! I'd go with either, really, but I really enjoy the hummus in the triplet of dips (hummus, black bean dip, and pico de gallo with fried pita chips). The malt vinegar added to the house-made chips is really tasty too. The salad options include the Asian Chicken Salad (without chicken) and the side salad (no cheese or croutons). </span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">The veggie burger is vegan (not house-made), just get it without the mayo. I love getting this sandwich with pub fries or the house-made chips and vinegar. Super yummy and goes down great with a Obed & Issac's beer. The pappardelle is another option (dinner only). Be sure to get red sauce and ask for no cheese. I really liked this pasta, though it has kind of a kick to it! Lastly, Obed & Issac's has Sunday brunch from 11 a.m. to 2 p.m. My friend and fellow blogger, Emily from <a href="http://runningonveg.blogspot.com/2012/06/i-love-beer.html" target="_blank">Running on Vegan</a>, and I have gone there for brunch and they made us special vegan breakfast plates. Basically, they gave us a portion of potatoes and a veggie scramble of sorts with toast (so no eggs). Not too many places in Springfield will make you something like that for brunch. I can't even think of a place one could go to get a Bloody Mary (though, those aren't vegan) or mimosa and have a vegan brunch other than maybe Cafe Brio. In conclusion, I am thoroughly impressed and in love with Springfield's very own microbrew. Check it out!</span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">New<span style="font-size: small;">comer to Springfie<span style="font-size: small;">ld<span style="font-size: small;"> is <a href="http://www.donnieshomespun.com/" target="_blank">Donnie's Homespun</a>. They ha<span style="font-size: small;">ve <span style="font-size: small;">an original location in Decatur and decided to<span style="font-size: small;"> <span style="font-size: small;">expan<span style="font-size: small;">d to Springfield taking the home of what was once the Pizza Machine. Donnie's Homespu<span style="font-size: small;">n <span style="font-size: small;">is located in Vinegar Hill Mall along s<span style="font-size: small;">ide Holy L<span style="font-size: small;">and Diner. It<span style="font-size: small;">'s super hard to choose whi<span style="font-size: small;">ch to go to on a <span style="font-size: small;">Saturday night now<span style="font-size: small;"> since Holy L<span style="font-size: small;">and has their <span style="font-size: small;">fantastic vegetarian buffe<span style="font-size: small;">t for only $10 on that night. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Don<span style="font-size: small;">nie's <span style="font-size: small;">is very vegan friendly with many appetizers and entree's to choose from. The menu is marked with vegetarian items (which there are a lot more to choose f<span style="font-size: small;">rom if you are <span style="font-size: small;">not a vegan but a vegetarian)</span></span>. To start, one can get the vegan an<span style="font-size: small;">tipasto. <span style="font-size: small;">I've gotten this twice now. It's a big appetizer, so be prepared to share. It comes with garbanzo beans, olives, giardiniera, to<span style="font-size: small;"><span style="font-size: small;">matoes</span>, garlic<span style="font-size: small;">, spinach <span style="font-size: small;">tossed in a pe<span style="font-size: small;">sto <span style="font-size: small;">vinaigrette served with hummus and <span style="font-size: small;">pita. Other appe<span style="font-size: small;">tizers inclu<span style="font-size: small;">de hu<span style="font-size: small;">m<span style="font-size: small;">mus, chi<span style="font-size: small;">ps and salsa, and chips and guacamole. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">There are two burgers on the menu<span style="font-size: small;">, <span style="font-size: small;">but I have no<span style="font-size: small;">t asked if they are vegan since I<span style="font-size: small;"> normally get pizza here. They inclu<span style="font-size: small;">de a veggie burger and a black bean burger (<span style="font-size: small;">get both without mayo and cheese if it's vegan!). <span style="font-size: small;">Donnie's has a number of wraps too include a <span style="font-size: small;">hummus wrap, a Indian curry wrap, and a <span style="font-size: small;">falafel w<span style="font-size: small;">rap that are vegan. <span style="font-size: small;">On their lunch menu, they have a<span style="font-size: small;"> <span style="font-size: small;">BBQ tofu wrap as well. I've had the In<span style="font-size: small;">dian curry wrap<span style="font-size: small;"> and the falafel wrap. I <span style="font-size: small;">prefer<span style="font-size: small;">r<span style="font-size: small;">ed the falafel to the curry wr<span style="font-size: small;">ap. I <span style="font-size: small;">kind of<span style="font-size: small;"> was overwhel<span style="font-size: small;">med with the <span style="font-size: small;">curry wrap and felt <span style="font-size: small;">like I should be <span style="font-size: small;">ea<span style="font-size: small;">ting it with a fork as curry is intended. The flavor was good, though, as was the falafel <span style="font-size: small;">wrap. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Instagram Photo (User: veganmiss)</span></span></td></tr>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Now, for the exciting part: the pizza. Donnie's has Daiya vegan cheese! Be warned, the red sauce has Parmesan in it, so ask for the vegan pizza sauce. I like to build my own thin crust with a variety of veggies like tomato, spinach, garlic, basil, artichoke, mushroom, onion, etc. I'm not sure if they can make a vegan deep dish. It would be worth asking! Next time I'm in, I'll ask. For dessert, there is a vegan carob brownie<span style="font-size: small;">!</span> </span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Aside from the fantastic vegan food at Donnie's<span style="font-size: small;">, they are a venue for musicians as well. To date, a number of fun ban<span style="font-size: small;">ds have play<span style="font-size: small;">ed there including Marky Ramone, <span style="font-size: small;">Reverend</span> Horton Hea<span style="font-size: small;">t, and the Giving Tree Band (<span style="font-size: small;">als<span style="font-size: small;">o vegans!)<span style="font-size: small;">. Reverend Pe<span style="font-size: small;">yton's Big Damn Band is set to play there on Friday, March 1st at 9:00 pm<span style="font-size: small;"> as well. Buy ticke<span style="font-size: small;">ts <a href="https://www.facebook.com/DonniesHomespunPizzaSpringfield/app_179585568763105" target="_blank">here</a>. Go and enjoy some awesome vegan <span style="font-size: small;">grub and <span style="font-size: small;">music at Donnie's Homespun<span style="font-size: small;">!</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> <br />
<br />Miss Lexyhttp://www.blogger.com/profile/01616480521438166017noreply@blogger.com3tag:blogger.com,1999:blog-7729886623213766434.post-55018775963285344152012-11-20T09:51:00.000-06:002012-11-20T09:51:03.602-06:00Vegan Chicago: Restaurant Review of iCream cafe<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Instagram Photo (User: veganmiss)</span></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><a href="http://www.icreamcafe.com/" target="_blank">iCream cafe</a> is a really neat ice cream parlor in Wicker Park. They make the ice cream from scratch in front of you with liquid nitrogen. It's a cool experience for the first time (get it? cool?). They carry soy ice cream base and a variety of vegan toppings to choose from. On Friday and Saturday nights, they're open pretty late, so it's a cute place to get some ice cream after dinner.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">You begin by choosing a base (soy ice cream), then a flavor, and lastly toppings. They have candy, fresh fruit, and other toppings like nuts. You can chose to dye the ice cream too (say pink or blue). For a medium ice cream with all the works, expect to pay about $6-7.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">iCream also has coffees and teas to chose from as well on their menu. </span></span>Miss Lexyhttp://www.blogger.com/profile/01616480521438166017noreply@blogger.com0tag:blogger.com,1999:blog-7729886623213766434.post-81925336471235732182012-10-24T16:06:00.000-05:002012-10-24T16:06:15.060-05:00Beer Braised Brussel Sprouts & Greens<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Your blog doll has been super busy lately. Sorry for not often posting. Quicky recipe!</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><b>Beer Braised Brussel Sprouts & Greens</b></span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">Instagram Photo (User: veganmiss)</span></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><b>* Prep Time:</b> 5-10 minutes</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><b>* Cook Time:</b> 15-20 minutes </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><b>* Ingredients:</b></span></span><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1 tbsp olive oil </span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1/2 small yellow onion, sliced</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1 cup brussel sprouts, ends trimmed, cut in half</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1 cup greens, packed*</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">3 cloves garlic, minced</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1/2 tsp fresh thyme</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1 tsp vegan Worcestershire sauce*</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1/2 tsp liquid smoke*</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1/4 tsp red pepper flakes</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1/4 tsp paprika</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1/4 cup beer*</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">salt and pepper, to taste</span></span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><b>* Recipe:</b></span></span><br />
<ol>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Heat a skillet over medium heat. Add the oil and onions. Cook until they start to become translucent.</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Add the brussel sprouts. Cook for about 5 minutes or until the start to become tender. Add in the greens and garlic. Cook for another 5 minutes.</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Add the remaining ingredients and cook until the liquid reduces almost all the way or until the brussel sprouts can be pierced with a fork.</span></span></li>
</ol>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><b>* Note:</b> For greens, I used a package of turnip, mustard, and collard greens. Feel free to use whatever greens you like. You can find vegan Worcestershire sauce at health food stores and <a href="https://www.google.com/search?q=vegan+worcestershire+sauce&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a" target="_blank">online</a>. <a href="http://en.wikipedia.org/wiki/Liquid_smoke" target="_blank">Liquid smoke</a> gives dishes a smokey taste (similar in effect to if you add bacon to a dish). Make sure your <a href="http://www.barnivore.com/" target="_blank">beer is vegan</a>! I used a wheat beer.</span></span>Miss Lexyhttp://www.blogger.com/profile/01616480521438166017noreply@blogger.com0tag:blogger.com,1999:blog-7729886623213766434.post-81186214599436310042012-10-16T11:45:00.000-05:002012-10-16T12:34:09.273-05:00Vegan Chicago: Restaurant Review of MANA food bar<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZLLP1dLcMY67SvZN41jult2ll4Egkb_9ZhawOHetcmmF3FzPH1y4wsbfOiOYThF-RSohQ3UTir7i4AzUROMOyZJhxa_3Q6HQ1NNfJJEqd6GqZ508RwNlB1ovckK5CGsHuy-7OXKsINOFs/s1600/mana.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZLLP1dLcMY67SvZN41jult2ll4Egkb_9ZhawOHetcmmF3FzPH1y4wsbfOiOYThF-RSohQ3UTir7i4AzUROMOyZJhxa_3Q6HQ1NNfJJEqd6GqZ508RwNlB1ovckK5CGsHuy-7OXKsINOFs/s320/mana.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Instagram Photo (User: veganmiss)</span></span></td></tr>
</tbody></table>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><a href="http://www.manafoodbar.com/" target="_blank">MANA food bar</a> is a small Wicker Park vegetarian tapas restaurant. I was first introduced to this gem several years ago and have yet to be disappointed. About half their menu is vegan and very inspired by Asian flavors as well as other world cuisines. You can order small plates or large plates of most dishes. I would recommend getting a variety of small plates to try out different items. Don't go overboard, though! Get a couple dishes and see if you are full and then order more if you'd like. The items can rack up in price if you don't do it that way. MANA is moderately priced so expect to pay about $50-$70 a meal with alcohol.</span></span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">The last time I went there, I took pictures with my iPhone, so excuse their quality. The lighting in the restaurant is not the best. Be warned also that this restaurant is pretty small, so you might be waiting for a table (unless you go during good weather seasons when they have a small outside table area too). </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">For appetizers, we had the pickled veggies, caponata, and the sesame noodles, all small sized. The pickled veggies were good - tomatoes, green beans, and mushrooms. I didn't care for the tomatoes as much as the other two. One of my favorite dishes at MANA is the caponata. If you are not an eggplant person, do not get this dish. If you love eggplant like myself, you will thoroughly enjoy this tapas plate. I highly recommend one tries this item! The sesame noodles were pretty good as well. It was my friend's least favorite of the variety of small plates we got, but I'd get it again. In the past, I've also tried the spinach and pear salad and it is also one of my favorites on the menu.</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">For hot plates, we got the curry dish, ma po tofu, and gyoza, again all small sized. The gyoza are really good - just your standard fried veggie dumplings, but delicious. I preferred the curry dish over the ma po tofu. Once again, if you don't like eggplant, don't get the ma po tofu dish. The lentils in the curry plate were a nice added touch too. In the past, I've had the tofu bulgogi dish and it is one of my favorites on the menu. I highly recommend trying out that plate. My friend also had the tamale and the potato pancakes. He really enjoyed them both, particularly the potato pancakes, but be warned neither are vegan (he's a vegetarian). </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">If I had to go with a top three favorite dishes at MANA, I would choose: bulgogi, caponata, and gyoza. The sesame noodles run a tie with the gyoza in my opinion.</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Be sure to check out this quaint Wicker Park establishment for a nice vegetarian meal!</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Pictured: top left - pickled veggies, top right - caponata, middle - curry, bottom left - gyoza, bottom right - sesame noodles.</span></span>Miss Lexyhttp://www.blogger.com/profile/01616480521438166017noreply@blogger.com1tag:blogger.com,1999:blog-7729886623213766434.post-56744727048116268772012-10-11T11:47:00.000-05:002012-10-11T11:47:42.439-05:00Tempeh Reuben Sandwich<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">A long time ago, I made a <a href="http://veganmiss.blogspot.com/2010/04/vegan-reuben-sandwich-with-russian.html" target="_blank">seitan Reuben sandwich</a> that was mighty yummy (I also have a <a href="http://veganmiss.blogspot.com/2012/03/california-reuben-sandwich.html" target="_blank">California Reuben sandwich</a> with a killer vegan turkey meat recipe). I thought I'd change it up with tempeh this time and a marinade. </span></span><b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span></b><br />
<b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span></b>
<b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Tempeh Reuben Sandwich</span></span></b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnYl4g0WI8zrkbSKBfAQqb_lo5aXKTjN1xxQoX8pUZiIsbx5G3uw_IB8u4FPGbxUmRsjekgR9_glr-mypLihcQsJQAs187MHaMEZzLB4Yu8kPMTUtjpjYhpIxrT3cetobyt7e_x4MBaD0a/s1600/tempehreuben.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnYl4g0WI8zrkbSKBfAQqb_lo5aXKTjN1xxQoX8pUZiIsbx5G3uw_IB8u4FPGbxUmRsjekgR9_glr-mypLihcQsJQAs187MHaMEZzLB4Yu8kPMTUtjpjYhpIxrT3cetobyt7e_x4MBaD0a/s320/tempehreuben.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Instagram Photo (User: veganmiss)</span></span></td></tr>
</tbody></table>
<b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">* Prep Time:</span></span></b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> up to 24 hours</span></span><br />
<b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">* Cook Time:</span></span></b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> 20 minutes</span></span><br />
<b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">* Ingredients (for tempeh marinade):</span></span></b><br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2jWVwXaP6Q0RRm1VP9vCkWi0ZWU-Btn2DXtxmRyPfuyEpUDBHEu7wdW-PXjDHhl4Y2zH8UzKwFIYp4ZpxXhuabq7v63RRjUshkT3lFI8zygXiWU0PYr9yg1divOeB-8kOFiRdwXgPVh_N/s1600/IMG_8213.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2jWVwXaP6Q0RRm1VP9vCkWi0ZWU-Btn2DXtxmRyPfuyEpUDBHEu7wdW-PXjDHhl4Y2zH8UzKwFIYp4ZpxXhuabq7v63RRjUshkT3lFI8zygXiWU0PYr9yg1divOeB-8kOFiRdwXgPVh_N/s200/IMG_8213.JPG" width="200" /></a>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 package (8 oz.) tempeh, cut 1/2 in. slices*</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp peanut oil</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp soy sauce</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp apple cider vinegar </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp water</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tbsp vegan Worcestershire sauce</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp agave nectar </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp mesquite liquid smoke</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp garlic powder</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp onion powder</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp paprika</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp dried ground mustard </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp juniper berries*</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp caraway seeds*</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper, to taste</span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>* Ingredients (for sandwich):</b></span></span><br />
<ul>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">vegan thousand island dressing*</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">rye bread</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">sauerkraut</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">vegan cheese* </span></span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>* Recipe:</b></span></span><br />
<ol>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Combine all marinade ingredients in a large ziplock bag. Add tempeh. Marinate for 1-2 hours up to 24 hours.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Heat a skillet over medium heat. Add tempeh slices (no need to add oil since it is in the marinade). Cook until golden on both sides.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Toast the rye bread. Place vegan cheese on bread. Melt cheese (I toasted on a skillet and the cheese melted that way). Add sliced tempeh, sauerkraut, and thousand island dressing.</span></span><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b> </b></span></span></li>
</ol>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVeM0i9HNCia70mkLmHpKozbZlYCAhccCDs38PYA0x3LKkvyduKhstKA91F13x2T5fakCXTd3ZXJc1Jmq-a0Iq_hldNz2IFQooILTC9nIvVzuKoXumBr2f8IGi6coENHO9I7rD1X01R8gw/s1600/IMG_8212.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVeM0i9HNCia70mkLmHpKozbZlYCAhccCDs38PYA0x3LKkvyduKhstKA91F13x2T5fakCXTd3ZXJc1Jmq-a0Iq_hldNz2IFQooILTC9nIvVzuKoXumBr2f8IGi6coENHO9I7rD1X01R8gw/s200/IMG_8212.JPG" width="200" /></a><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>* Note:</b> The tempeh I used was <a href="http://www.lightlife.com/Vegan-Food-Vegetarian-Diet/Organic-Flax-Tempeh" target="_blank">Lightlife flax seed</a>. I used juniper berries and caraway seeds in the marinade because they are used in corned beef preparations. If you don't have these items, then you could probably omit them. The <a href="http://veganmiss.blogspot.com/2010/04/vegan-reuben-sandwich-with-russian.html" target="_blank">vegan thousand island dressing</a> I used was my own from a seitan Reuben sandwich recipe I posted a long time ago (Russian dressing is essentially thousand island). For vegan cheese, I used <a href="http://www.daiyafoods.com/our-products/jalapeno-garlic-havarti-wedge" target="_blank">Daiya's wedge harvati</a>. Usually Swiss cheese is used in Reuben's, but I don't know any vegan Swiss cheese. So, I went to another white cheese other than mozzarella. </span></span>Miss Lexyhttp://www.blogger.com/profile/01616480521438166017noreply@blogger.com1tag:blogger.com,1999:blog-7729886623213766434.post-16166284565395696232012-10-02T14:08:00.001-05:002012-10-02T14:08:37.028-05:00Spinach, Basil Pesto, & Ricotta Lasagna<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">For ricotta, I usually use a tofu mixture. I saw Tofutti made a vegan ricotta which I'd never heard of store bought vegan ricotta before. I thought I'd make a lasagna out of it! Maybe next time I'll make a pasta. Overall, the Tofutti ricotta turned out lovely in this lasagna. I think I may prefer it over a tofu mashed ricotta mixture. It gave it a more authentic feel.</span></span><b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span></b><br />
<br />
<b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Spinach, Basil Pesto, & Ricotta Lasagna</span></span></b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVV3DybTNAv_XQuOoH_J_3yVz0Odg9-8ENF6D2I7lX1VmZZsON3V6M5aTH0Ocgzl5B6V8wsh9fvsQQpgNNukmmfuG4HtQSZW-pj_TZMXajy5_aUzJxs4THJNZZLs2YuEyoR4kgTmE2qq9/s1600/lasagna.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVV3DybTNAv_XQuOoH_J_3yVz0Odg9-8ENF6D2I7lX1VmZZsON3V6M5aTH0Ocgzl5B6V8wsh9fvsQQpgNNukmmfuG4HtQSZW-pj_TZMXajy5_aUzJxs4THJNZZLs2YuEyoR4kgTmE2qq9/s320/lasagna.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">Instagram Photo (User: veganmiss)</span></span></td></tr>
</tbody></table>
<b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">* Prep Time:</span></span></b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> 10 minutes</span></span><br />
<b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">* Cook Time:</span></span></b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> 1 hour</span></span><br />
<b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">* Ingredients:</span></span></b><br />
<ul>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 box whole wheat lasagna noodles</span></span> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 container (5 oz.) fresh spinach, chopped</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup fresh basil pesto*</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tub (16 oz.) vegan ricotta cheese*</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup vegan Parmesan* </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp fresh oregano, minced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tbsp fresh thyme</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp sea salt</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp fresh nutmeg</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">black pepper, to taste </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 jar Italian herb tomato sauce</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 - 1 cup vegan mozzarella shreds*</span></span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUfkSyeiRpNfIpUujnF_lPIO0p1zaxAYcBtKROjf4Ue4tDPpkLTq41kBvpylgWcOs9gFf3TGEyfb09xiphfw5hJfMJJlAB_UNa-XkSbuR7Sn5HZd_NKMHsrCSCnhUAwyycYJI0-08Nl5OB/s1600/IMG_8231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUfkSyeiRpNfIpUujnF_lPIO0p1zaxAYcBtKROjf4Ue4tDPpkLTq41kBvpylgWcOs9gFf3TGEyfb09xiphfw5hJfMJJlAB_UNa-XkSbuR7Sn5HZd_NKMHsrCSCnhUAwyycYJI0-08Nl5OB/s320/IMG_8231.JPG" width="320" /></a></div>
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>* Recipe:</b></span></span><br />
<ol>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Preheat 350 degrees. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">In a big pot of boiling water, add a pinch of salt and drizzle of olive oil and cook 4 sheets of lasagna noodles at a time.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Combine the spinach, pesto, ricotta cheese, Parmesan, oregano, thyme, salt, nutmeg, and pepper in a bowl.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Spread a layer of tomato sauce in a baking dish. Add a layer of noodles, tomato sauce, and ricotta mixture. Repeat layering this way and finish the top with just a layer of noodles and tomato sauce. Bake for 35 minutes uncovered.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Add the mozzarella shreds to the top of lasagna and bake for another 10 minutes.</span></span></li>
</ol>
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>* Note:</b> I made the pesto fresh from scratch, but you can opt use store bought. The <a href="http://www.tofutti.com/online/ricotta.html" target="_blank">ricotta cheese</a> is from Tofutti. The vegan Parmesan I use is <a href="http://www.galaxyfoods.com/galaxy-products/vegan/vegan-topping/" target="_blank">Galaxy</a> brand. Lastly, the vegan mozzarella shreds I used was <a href="http://www.daiyafoods.com/our-products/mozzarella" target="_blank">Daiya</a>. </span></span><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span>Miss Lexyhttp://www.blogger.com/profile/01616480521438166017noreply@blogger.com3tag:blogger.com,1999:blog-7729886623213766434.post-31229869600783573292012-09-24T15:37:00.000-05:002012-09-24T15:37:20.592-05:00Vegan Chicago: Chicago VeganMania Festival<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">This year, Chicago VeganMania added a new workshop: Ask a Vegan Expert. It is a rotating table where every hour there is a different topic. Your blog doll will be answering any questions you may have about vegan home cooking and baking from 2:30-3:30 p.m. For more information, please see their website <a href="http://chicagoveganmania.com/2012speakers.html" target="_blank">here</a>. Be sure to come check it out!</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Below is the press release for this epically awesome all vegan festival in Chicago!</span></span> </span></span>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>The
4<sup>th</sup> Annual Chicago VeganMania Celebrates with the Vegan Black Metal
Chef, Artisan Vegan Cheese and More</b></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">After three amazingly successful years,
Chicago VeganMania returns as a free, day-long celebration of vegan culture,
commerce, community, cuisine and couture. The event takes place <b>Saturday,
September 29, between 10:00 a.m. and 5:00 p.m.</b> at a new, bigger location – <b>the
Broadway Armory, 5917 N. Broadway in Chicago</b>. The previous three events have
drawn thousands of attendees. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Nationally known presenters will be
featured at Chicago VeganMania again this year, including YouTube sensation,
the Vegan Black Metal Chef, whose hilarious and appropriately disorienting
videos have gone viral. In addition to the VBMC, we will be welcoming
best-selling author Victoria Moran, who wrote the recent book <i>Main Street Vegan</i>, and Miyoko Schinner,
author of the new cookbook, <i>Artisan Vegan
Cheese</i>, whose innovative and wholesome recipes are currently featured in
VegNews Magazine. In addition, Chicago VeganMania is bringing respected
dietician Ginny Kisch Messina and Ellen Jaffe Jones, author of <i>Eat Vegan on $4 a Day</i>. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Cooking demos are back again this year,
and Chicago VeganMania is very excited to announce that we will be featuring
people who are creating some of Chicago’s most innovative purely plant-based
cuisine, featuring chef Kendall Huff of the popular Native Foods, Kat Barry of
Kat’s Hot Cakes, Chicago Vegan Foods and others. Everything demonstrated and
sampled will be free of animal ingredients. [VBMC and Miyoko are giving chef
demos]</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">“We are thrilled to be putting together
another event,” says Marla Rose, Chicago VeganMania co-founder. “It is a really
positive and fun celebration of vegan culture and community but it’s also very
appealing to those who are just curious about the vegan lifestyle. Anyone who
enjoys a free, lively festival with diverse vendors, great speakers and
entertainment as well as, of course, delicious, healthy food will enjoy Chicago
VeganMania.”</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Included in the day’s festivities will
be our popular Culture Café with coffee and an alternative milk bar and live
music, a full day of Q&A panels addressing everything from vegan health and
wellness to using one’s creative talents for animal advocacy, a “Vegan Rock
Star” photo booth and cruelty-free swag bags for the first one hundred people through
the door. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">In addition to all this, there will be a
huge food court featuring delicious options from a dozen of Chicago's best
vegan restaurants, caterers and food companies, as well as an exhibit hall
packed dozens of diverse vendors, featuring everything from jewelry to body
care products, candles to high fashion. All vegan, of course! </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Check out Chicago VeganMania's <a href="https://www.facebook.com/pages/Chicago-VeganMania/84619324901" target="_blank">Facebook</a> and <a href="https://twitter.com/#!/ChicagoVegMania" target="_blank">Twitter</a>. </span></span></div>
Miss Lexyhttp://www.blogger.com/profile/01616480521438166017noreply@blogger.com0tag:blogger.com,1999:blog-7729886623213766434.post-44221901537148675142012-09-17T14:27:00.000-05:002012-09-17T14:27:49.948-05:00Mediterranean Chickpea Salad<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Quicky salad recipe!</span></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9jR1pqrm_mKZIsiMVsDBN0ZWU828lVkGmqs5kowkk_ytXYWVzPxqvVmFF94B5fJwQqWbqOUXAmiu9zlallLXVQRoLVaQtfxEjjHuGq5xLtD6IAxK7dmrGVRStKFuH-gKgut1k8ePthYvI/s1600/chickpea.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9jR1pqrm_mKZIsiMVsDBN0ZWU828lVkGmqs5kowkk_ytXYWVzPxqvVmFF94B5fJwQqWbqOUXAmiu9zlallLXVQRoLVaQtfxEjjHuGq5xLtD6IAxK7dmrGVRStKFuH-gKgut1k8ePthYvI/s320/chickpea.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">Instagram Photo (User: veganmiss)</span></span></td></tr>
</tbody></table>
<br />
<b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Mediterranean Chickpea Salad</span></span></b><br />
<br />
<b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">* Prep Time:</span></span></b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> 10 minutes</span></span><br />
<b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">* Cook Time:</span></span></b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> n/a</span></span><br />
<b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">* Ingredients:</span></span></b><br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOLXn76lfJgzZi1kThAtiqkeReXHe8NDczQs2-u3ZSviaJdBQgPr1PKporacBMy3CJx90KIXUcZaKsVXkEnXdqj1kvc4YHwQHgl657kWSDkJfy0Q2w027fzDAJV9QQErKygavFnUBhwBfN/s1600/IMG_8205.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOLXn76lfJgzZi1kThAtiqkeReXHe8NDczQs2-u3ZSviaJdBQgPr1PKporacBMy3CJx90KIXUcZaKsVXkEnXdqj1kvc4YHwQHgl657kWSDkJfy0Q2w027fzDAJV9QQErKygavFnUBhwBfN/s200/IMG_8205.JPG" width="200" /></a>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 (15 oz.) can cooked chickpeas, drained, rinsed</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup spinach</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp basil, chopped</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup cherry tomatoes, sliced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tbsp sunflower seeds</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper, to taste</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">balsamic vinegar, to taste</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">olive oil, to taste</span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>* Recipe:</b></span></span><br />
<ol>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Combine all ingredients in bowl. Mix well.<b> </b> </span></span></li>
</ol>
Miss Lexyhttp://www.blogger.com/profile/01616480521438166017noreply@blogger.com0tag:blogger.com,1999:blog-7729886623213766434.post-20979310052362471882012-09-14T17:31:00.003-05:002012-09-14T17:31:42.182-05:00Truffle Mac 'n Cheese Stuffed Heirloom Tomato<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">When I see fancy adult mac 'n cheese on menus, it's always some kind of truffle mac 'n cheese. So, I thought, why not make that vegan. To be honest, this cheese sauce was pretty good compared to my other disastrous vegan cheese sauces I have made in the past. I was starting to think I'd never get a good mac 'n cheese sauce down. This was a very tasty dinner!</span></span><b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span></b><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxwQINpUX7jPCVq6loE5iJR_7b5im61PxZEgMXHmoR-zZDYrChyphenhyphenR8LzK3CCLriNuhy925GIJGXaVv1OsN3-gi42wwixtryDlgYqUJVM7Ehm2c5GpZWb6dW8MVkGFXsY4l5aQhj28gCmTdP/s1600/trufflemac.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxwQINpUX7jPCVq6loE5iJR_7b5im61PxZEgMXHmoR-zZDYrChyphenhyphenR8LzK3CCLriNuhy925GIJGXaVv1OsN3-gi42wwixtryDlgYqUJVM7Ehm2c5GpZWb6dW8MVkGFXsY4l5aQhj28gCmTdP/s320/trufflemac.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">Instagram Photo (User: veganmiss)</span></span></td></tr>
</tbody></table>
<b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Truffle Mac 'n Cheese Stuffed Heirloom Tomato</span></span></b><br />
<br />
<b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">* Prep Time:</span></span></b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> 10 minutes</span></span><br />
<b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">* Cook Time:</span></span></b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> 40 minutes</span></span><br />
<b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">* Ingredients (for mac 'n cheese):</span></span></b><br />
<ul>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 (13.25 oz) box whole wheat elbow noodles</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">5 tbsp vegan butter*</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 medium yellow onion, thinly sliced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">4 cloves garlic, minced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">4 tbsp sweet rice flour*</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cup non-dairy milk*</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp tahini</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp nutritional yeast</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp dijon mustard</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tsp lemon juice</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp nutmeg, freshly grated*</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp dry white wine*</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp paprika</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp tumeric</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2-1 tsp white truffle oil*</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper, to taste </span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>* Ingredients (for breadcrumb topping):</b></span></span><br />
<ul>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup Italian breadcrumbs*</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp fresh basil, chopped</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper, to taste</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">olive oil, to taste</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">5 heirloom tomatoes (or more)*</span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>* Recipe:</b></span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsNEAI0QVj6VGsBOjcLdtBao0aKvRw-s0c3QUHQkco-fOI72oCnvZMquw8YhFWp7bD-6UYrYYgEzKL9HV5HhArQrJM8kWNR4obEHyLurSxi2knUi9L5YMmsDNAgXRkyzj2OBDZNl80LKEV/s1600/trufflemac2.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsNEAI0QVj6VGsBOjcLdtBao0aKvRw-s0c3QUHQkco-fOI72oCnvZMquw8YhFWp7bD-6UYrYYgEzKL9HV5HhArQrJM8kWNR4obEHyLurSxi2knUi9L5YMmsDNAgXRkyzj2OBDZNl80LKEV/s200/trufflemac2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Instagram Photo (User: veganmiss)</span></span></td></tr>
</tbody></table>
<ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBsmrkcURNMaWTx2hSCbWWakQZJYz29fRtT1ibLZSXqySdy6WgwKJsOCYssolslcAq1DtKHT5XN8Lotdl-RIxB6gmV6bweYrpViL1jNA8IB4kxHC0a5nXEvAd332a4v-fLCUZIlskVIr6/s1600/IMG_8196.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBsmrkcURNMaWTx2hSCbWWakQZJYz29fRtT1ibLZSXqySdy6WgwKJsOCYssolslcAq1DtKHT5XN8Lotdl-RIxB6gmV6bweYrpViL1jNA8IB4kxHC0a5nXEvAd332a4v-fLCUZIlskVIr6/s200/IMG_8196.JPG" width="200" /></a>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">In a pot, cook the elbow noodles in salted water until al dente. Strain, run cool water over then, set aside.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 400 degrees. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">In a deep skillet, add 1 tbsp of the vegan butter and cook the onions until translucent over medium heat. Add the garlic and continue cooking for another few minutes until garlic browns. Remove from pan and set aside.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Add the remaining 4 tbsp of vegan butter to the skillet and the sweet rice flour. Whisk the butter and flour mixture with a whisk (easier than using a fork or spoon).</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">When combined, slowly add the 2 cups of non-dairy milk a little at a time, stirring with whisk continuously.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Add the remaining ingredients and continue whisking. Bring to a slight boil, then reduce to low heat (continue whisking so not to get clumps). The sauce should be thick and similar to regular mac 'n cheese sauce at this point. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">In a bowl, add the cooked noodles. Laddle the cheese sauce a bit at a time to the noodles and mix until well combined. Add as much of the cheese sauce as desired, but not too much as to make it soupy. Add the onions and garlic and mix.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">In a smaller bowl, combine the topping ingredients (exclude the tomatoes). Add enough olive oil just to make the crumbs stick. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Cut the top of each tomato and take out the core. Add the mac 'n cheese to the tomatoes then top with the breadcrumb mixture.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Place
tomatoes on a small baking dish. Also place the tomato tops in the
dish, but not on top of the stuffed tomatoes yet. Drizzle everything
with a bit of olive oil.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Put
in oven and let bake for about 5-10 minutes until you notice the breadcrumbs
starting to brown. Remove from oven and using a fork, add the tomato
tops back to the tomatoes covering the breadcrumbs. Return to the oven and let
bake for another 5-10 minutes or until the tomatoes seem soft and
baked. If it seems like it is taking a while, put the oven on a high broil and broil for 2 minutes or until the tomatoes look done.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Top the baked tomatoes with vegan Parmesan, sea salt, and fresh chopped basil.</span></span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1r5f88yYSAp6wDbsxzaXjxs5zikQ1B0CJqaETv79YPSNHPEqWOAq9cj6PvYnygp2BDQP9KenQ6Ca_9kKzaebZY4felPpfVtpBinOVpY_OnswowO_XfSaE0kmMnxekTDVoKKlTFoDpQfIV/s1600/IMG_8199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1r5f88yYSAp6wDbsxzaXjxs5zikQ1B0CJqaETv79YPSNHPEqWOAq9cj6PvYnygp2BDQP9KenQ6Ca_9kKzaebZY4felPpfVtpBinOVpY_OnswowO_XfSaE0kmMnxekTDVoKKlTFoDpQfIV/s320/IMG_8199.JPG" width="320" /></a></div>
<div style="text-align: center;">
</div>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>* Note: </b>For vegan butter, I used <a href="http://www.earthbalancenatural.com/#/products/olive-oil/" target="_blank">Earth Balance</a> olive oil version. <a href="http://en.wikipedia.org/wiki/Rice_flour" target="_blank">Sweet rice flour</a> can be found in the Asian section of your grocery store. You could try using regular all-purpose flour in this, I would imagine, but the sweet rice flour is good because it has a gelatinous effect that will make the sauce more "cheesy". For non-dairy milk, I used almond milk as that is what I prefer. You could use ground nutmeg, I just happened to have it fresh. Make sure your <a href="http://www.barnivore.com/" target="_blank">white wine is vegan</a>! <a href="http://en.wikipedia.org/wiki/Truffle_oil" target="_blank">White truffle oil</a> is something that a little goes a long way. Be sparing. Some Italian breadcrumbs contain dairy in them so be sure to check the label. I used Whole Foods brand. Originally, I was going to make this with panko breadcrumbs, but I was out. I still think it would have been better with panko! You may need more tomatoes than what I suggest here. I only made 2 at the time and then two mini bowls baked (using only half of the cooked noodles and a lot of cheese sauce left over). You could make a casserole if you just don't want to keep putting it in tomatoes. </span></span> </span></span>Miss Lexyhttp://www.blogger.com/profile/01616480521438166017noreply@blogger.com0tag:blogger.com,1999:blog-7729886623213766434.post-33829242673497148262012-09-11T11:25:00.000-05:002012-09-11T11:25:03.788-05:00Cannellini Beans, Kale, & Brussel Sprouts<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">This is a simple weekday side dish recipe that I threw together. I had some cannellini beans in the cupboard and frozen brussel sprouts in the freezer. You could do this with fresh brussel sprouts, but I would suggest cooking them a little longer and slicing them in half.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Cannellini Beans, Kale, & Brussel Sprouts</b></span></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXYM7-cjoNTcmbV-q_Ng9rCzcmvGOtf1MX_v3O5mUFW5JOnia6lqypWj8Op2ZNTQ4vYS29hKtGR7VfGaKj0ls2SSnoDhO9QpSO0YWkFb8srVExq3ImYZFI98nZ8GztK4Y_1sRh3OyARJvX/s1600/brusselbeans.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXYM7-cjoNTcmbV-q_Ng9rCzcmvGOtf1MX_v3O5mUFW5JOnia6lqypWj8Op2ZNTQ4vYS29hKtGR7VfGaKj0ls2SSnoDhO9QpSO0YWkFb8srVExq3ImYZFI98nZ8GztK4Y_1sRh3OyARJvX/s320/brusselbeans.jpg" width="320" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Instagram Photo (User: veganmiss)</span></td></tr>
</tbody></table>
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>* Prep Time:</b> 10 minutes</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>* Cook Time:</b> 10-15 minutes</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>* Ingredients:</b></span></span><br />
<ul>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 medium yellow onion, sliced</span></span><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp olive oil</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cups brussel sprouts</span></span><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup dinosaur kale, chopped</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup dry white wine</span></span><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 box (15 oz.) cannellini beans, drained, washed</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper, to taste</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tbsp all-purpose seasoning</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp pine nuts</span></span></li>
</ul>
<b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">* Recipe:</span></span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEOZy0P_JgnHb8morupOoIlFiMuu4QcQM3amYF8rPIp3_lM2uoPd2j6IqBRWObyfECClibGcVKMZ2ztus4XqzEfr2_O7wg47WjFTivk8aND0C564LmqJnWGOAdJkQ6pAdIlOyADPtKlOr/s1600/IMG_8182.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEOZy0P_JgnHb8morupOoIlFiMuu4QcQM3amYF8rPIp3_lM2uoPd2j6IqBRWObyfECClibGcVKMZ2ztus4XqzEfr2_O7wg47WjFTivk8aND0C564LmqJnWGOAdJkQ6pAdIlOyADPtKlOr/s200/IMG_8182.JPG" width="200" /></a></div>
<ol>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">In a skillet, add the olive oil and sautee the onions until translucent. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Add the brussel sprouts and kale, cooking for a few minutes. Add the wine and the wine cook out a bit.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Once the wine has cooked down, add the cannellini beans, seasonings, and pine nuts (toast if desired first). Cook for another few minutes. Don't overcook or the beans will become really mushy.</span></span></li>
</ol>
Miss Lexyhttp://www.blogger.com/profile/01616480521438166017noreply@blogger.com0tag:blogger.com,1999:blog-7729886623213766434.post-4120666858991127392012-09-07T13:26:00.000-05:002012-09-07T13:26:03.805-05:00Lemongrass Tofu Banh Mi Sandwich<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://en.wikipedia.org/wiki/B%C3%A1nh_m%C3%AC" target="_blank">Banh mi's</a> are Vietnamese sandwiches inspired by French cuisine. Chicago has several places one can get these tasty meals: <a href="http://www.balesandwich.com/" target="_blank">Ba Le</a>, <a href="http://bonbonsandwiches.com/" target="_blank">Bon Bon Sandwiches</a>, and <a href="http://www.yelp.com/biz/nhu-lan-chicago" target="_blank">Nhu Lan</a>. All three restaurants offer vegan banh mi's. I decided to try to create one myself. It turned out really yummy! I even had leftover marinated tofu to put in a salad the next day. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Lemongrass Tofu Banh Mi Sandwich</b></span></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXlwM_eLZtGGYZEetb9o1c_WH5DUIbf3pXU-IhZQdIqmVD316PWniHamWWa39z63YPh3NBvgYl3C4wU9jY1FTAK5t3tFgMjW0kE-EV9VR8NpyPBK6G6CJPxQjhDpikSSR456llUvlfHrL0/s1600/lemongrasstofubanhmi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXlwM_eLZtGGYZEetb9o1c_WH5DUIbf3pXU-IhZQdIqmVD316PWniHamWWa39z63YPh3NBvgYl3C4wU9jY1FTAK5t3tFgMjW0kE-EV9VR8NpyPBK6G6CJPxQjhDpikSSR456llUvlfHrL0/s320/lemongrasstofubanhmi.jpg" width="320" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Instagram Photo (User: veganmiss)</span></td></tr>
</tbody></table>
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>* Prep Time:</b> 1-2 hours</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>* Cook Time:</b> 10 minutes</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>* Ingredients (for lemongrass tofu):</b></span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-FPFlX3HkI7EH1cIhrkiB662ZmzTS0yLgcCtO103-HFiwWif2GQwq8pQB3OcjrJv361xKiZMDnNjJj68UVPjtGybfG7PIw1RFL5qVr9nQrj8627iLMIpDoTuKUzofxJKBEnS0rvAqfAdS/s1600/lemongrasstofu.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-FPFlX3HkI7EH1cIhrkiB662ZmzTS0yLgcCtO103-HFiwWif2GQwq8pQB3OcjrJv361xKiZMDnNjJj68UVPjtGybfG7PIw1RFL5qVr9nQrj8627iLMIpDoTuKUzofxJKBEnS0rvAqfAdS/s200/lemongrasstofu.jpg" width="200" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Instagram Photo (User: veganmiss)</span></td></tr>
</tbody></table>
<ul>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 package (10 oz.) firm tofu, pressed, drained</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cloves garlic, minced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 stalk fresh lemongrass</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">2 1/2 tbsp soy sauce</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup peanut oil</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp sesame oil</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper, to taste </span></span></li>
</ul>
<b><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">* Ingredients (for banh mi):</span></span></b><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1/2 cup carrots, shredded</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1/2 cup daikon radish, shredded</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1/2 cup rice wine vinegar</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1/4 cup water</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1-2 tbsp sugar*</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">pinch of salt</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1 demi French baguette</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">lettuce leaves, torn</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">cucumber, sliced</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">cilantro sprigs</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">jalapeno, sliced (optional)</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1 green onion stalk, sliced</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">vegan mayonnaise*</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">siracha (optional)</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">garlic chili sauce</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">soy sauce</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">lemon wedge (optional)</span></span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8tdaoM_hKMpmOKKgXH1_LErcLVerpTd2MsxjPiLYcRixKYWfDkeaPxJwAwXESksqH7u1p6kArzoP0KEA1pHBYwUQvgmfwEaijnWgL672X6nehw50VejAofXRwRmUN8vADbh5GBNZzm31E/s1600/IMG_8188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8tdaoM_hKMpmOKKgXH1_LErcLVerpTd2MsxjPiLYcRixKYWfDkeaPxJwAwXESksqH7u1p6kArzoP0KEA1pHBYwUQvgmfwEaijnWgL672X6nehw50VejAofXRwRmUN8vADbh5GBNZzm31E/s200/IMG_8188.JPG" width="200" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><b>* Recipe (for lemongrass tofu):</b></span></span><br />
<ol>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Cut the lemongrass stalk and use the tender parts (not the top). Smash as best you can to get bitty pieces. Using a mortar and pestle may help.</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Add the lemongrass, garlic, soy sauce, oils, salt, and pepper to a large freezer bag. Slice the tofu 1/4" to 1/2" thick and add to the bag.</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Seal the bag and toss the tofu with the marinade. Make sure it is completely covered. Place in the fridge for at least one hour, the longer the better.</span></span></li>
</ol>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><b>* Recipe (for banh mi):</b></span></span><br />
<ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9eeIELPCgvFj0pSO_VvlsnKl0Vkjiy2FoK16bnniAVlnKy9tK9IHYeOforIVBkZIGtP_S6Dd99CHuHnYOSKOK74n69wWS5VRm3PStSkZRv3bGlQc7j9k0JFd6SPZJy-JAitdZUwar8oek/s1600/IMG_8184.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9eeIELPCgvFj0pSO_VvlsnKl0Vkjiy2FoK16bnniAVlnKy9tK9IHYeOforIVBkZIGtP_S6Dd99CHuHnYOSKOK74n69wWS5VRm3PStSkZRv3bGlQc7j9k0JFd6SPZJy-JAitdZUwar8oek/s200/IMG_8184.JPG" width="200" /></a>
<li style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Combine the carrots, daikon, rice vinegar, water, sugar, and salt in a bowl. Mix well. Let sit in the fridge while the tofu is marinating. This will be a pickled carrot daikon mix.</span></li>
<li style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">When tofu has been marinated long enough, heat a skillet over medium heat. Add the tofu to the skillet and cook each side until brown, about 10 minutes. Do not add the lemongrass and garlic bits to the tofu in the pan. Leave in the marinade bag. Do not add oil to the pan as the tofu will be coated in oil already. </span></li>
<li style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">While the tofu is cooking, cut a demi French baguette in half. Cut the half in half horizontally. Toast the bread on both the inside and outside.</span></li>
<li style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">On the bottom piece of bread, lay a piece of lettuce, cucumber sliced, cilantro sprigs, sliced green onions, pickled carrot and daikon mix, and jalapenos (if using). On the top piece of bread, spread some vegan mayonnaise and sprinkle some garlic chili paste and soy sauce (and siracha if desired). </span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Place several pieces of tofu on top of the vegetables. Place the top piece of bread over the bottom and serve with lemon wedge if desired. Repeat the sandwich building process to the other half of the baguette for a second sandwich.</span></span></li>
</ol>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>* Note: </b>Make sure your <a href="http://www.vegansoapbox.com/vegan-sugar/" target="_blank">sugar is vegan</a>! I used <a href="http://www.earthbalancenatural.com/product/olive-oil-mayo/" target="_blank">Earth Balance</a> vegan mayonnaise. I accidentally did the opposite of how I suggest to build this sandwich in the pictures (meaning I put the mayonnaise on the bottom).</span></span>Miss Lexyhttp://www.blogger.com/profile/01616480521438166017noreply@blogger.com0tag:blogger.com,1999:blog-7729886623213766434.post-39154931190688499042012-08-28T15:36:00.000-05:002012-08-28T15:36:49.715-05:00Israeli Couscous Risotto with Mushrooms, Kale, & Herbs<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">I love risotto and I was thinking why not make it with Israeli couscous rather than rice? Then this recipe was born! If you don't have the fresh herbs, dried ones would probably do just as well.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Israeli Couscous Risotto with Mushrooms, Kale, & Herbs</b></span></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibvEIFDa93TlKUg0QpDaGWWweZbpMrxuF0EsvXZuBzvJOKgs5BH_STG6hCuQX7gDHAwUQZFAaoSkuFh9QmAmcIxBZuWGi2ZWZtnj4BfrG9KT1RW_70x3387OruiEzUotYgTaGLwsADeRxk/s1600/israelicouscous.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibvEIFDa93TlKUg0QpDaGWWweZbpMrxuF0EsvXZuBzvJOKgs5BH_STG6hCuQX7gDHAwUQZFAaoSkuFh9QmAmcIxBZuWGi2ZWZtnj4BfrG9KT1RW_70x3387OruiEzUotYgTaGLwsADeRxk/s320/israelicouscous.jpg" width="320" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Instagram Photo (User: veganmiss)</span></td></tr>
</tbody></table>
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>* Prep Time:</b> 10 minutes</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>* Cook Time:</b> 30 minutes</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>* Ingredients:</b></span></span><br />
<ul>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 package (1 oz.) dried mushroom mixture</span></span><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">*</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 medium yellow onion, sliced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp olive oil</span></span><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cloves garlic, minced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup dinosaur kale, chopped</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp fresh basil, minced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp fresh oregano, minced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp fresh rosemary, minced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp fresh thyme, minced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp fresh parsley, minced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper, to taste</span></span><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup Israeli couscous</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup dry white wine</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup non-dairy milk (optional)*</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 medium lemon, juiced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">vegan Parmesan, to top (optional)*</span></span></li>
</ul>
<b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">* Recipe:</span></span></b><br />
<ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEwYqZXwLTV0XDyYY7UpOrx6q2Eqq5FMHyhQO6OMYnjjz4fOU0S7Gl92w6YoUhySxBgJthWlUvQat36Z9UD2sm6YSK5FEHOfPlKb-sRF7fljiZuOyC-D0ob1jrg8BO_y9UEzQY7uljV5qu/s1600/IMG_8181.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEwYqZXwLTV0XDyYY7UpOrx6q2Eqq5FMHyhQO6OMYnjjz4fOU0S7Gl92w6YoUhySxBgJthWlUvQat36Z9UD2sm6YSK5FEHOfPlKb-sRF7fljiZuOyC-D0ob1jrg8BO_y9UEzQY7uljV5qu/s200/IMG_8181.JPG" width="200" /></a>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">In a pot, boil the dried mushrooms until tender. Reserve 2 cups of the mushroom water.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">In the same pot, sautee the onions in olive oil until translucent. Add the garlic and cook for a minute or two.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Chop the rehydrated mushrooms and add the mushrooms, kale, herbs, salt, and pepper to the pot. Cook until kale begins to wilt. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Add the couscous and cook for a few minutes. Add a laddle or two of mushroom water to the couscous. Stir often. Once the liquid has disappeared, add another laddle or two.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Continue adding liquid in this manner until the 2 cups run out. While you are doing this, add the wine, lemon, and milk (if using) as you go too, a bit at a time.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Top with vegan Parmesan if desired.</span></span></li>
</ol>
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>* Note: </b>One could use a variety of fresh mushrooms in this dish instead. If that is the case, prepare 2 cups of vegetable stock instead of the reserved mushroom water. I added non-dairy milk to this recipe but I really don't think it needs it. I used almond milk, but feel free to use whatever you prefer. The vegan Parmesan brand I like is <a href="http://www.galaxyfoods.com/galaxy-products/vegan/vegan-topping/" target="_blank">Galaxy</a> topping. </span></span>Miss Lexyhttp://www.blogger.com/profile/01616480521438166017noreply@blogger.com0tag:blogger.com,1999:blog-7729886623213766434.post-86083306476736565572012-08-24T13:37:00.001-05:002012-08-24T13:37:15.437-05:00Tabbouleh Stuffed Heirloom Tomato<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Tabbouleh is a really great naturally vegan Mediterranean dish. I ended up baking the tabbouleh in a seasonal heirloom tomato which was a major yum! The side dish in the picture is <a href="http://store.veganessentials.com/organic-veggie-gyros-by-viana-p2011.aspx" target="_blank">Viana vegan gyro meat</a> over a lettuce with Vegan Miss' <a href="http://veganmiss.blogspot.com/2010/04/vegan-gyro-sandwich.html" target="_blank">tzatziki sauce</a><b>.</b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Tabbouleh Stuffed Heirloom Tomato</b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b> </b><b> </b></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAdSxJ4IPvOO8e122RQR5gj7fOCjjzEj0lBCnP6sbKIvlm3jyKgbqY-B7yhjIT2pypBpg1v2XvuRTvcSOorhAZ49kctqxr9mYXNZV0oYTh1IyMndEyAKTTXX6fUOEz3iajFAxfoF-7CnUU/s1600/tabbouleh.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAdSxJ4IPvOO8e122RQR5gj7fOCjjzEj0lBCnP6sbKIvlm3jyKgbqY-B7yhjIT2pypBpg1v2XvuRTvcSOorhAZ49kctqxr9mYXNZV0oYTh1IyMndEyAKTTXX6fUOEz3iajFAxfoF-7CnUU/s320/tabbouleh.jpg" width="320" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Instagram Photo (User: veganmiss)</span></td></tr>
</tbody></table>
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>* Prep Time:</b> several hours</span></span><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b> </b></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>* Cook Time:</b> 20 minutes</span></span><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b> </b></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>* Ingredients:</b></span></span><br />
<ul>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup bulgur wheat*</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">2/3 cup tomatoes, diced*</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cloves garlic, minced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 medium cucumber, diced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">2 green onions, chopped</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 small white onion, diced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup fresh parsley, chopped</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup fresh mint, chopped</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4-1/3 cup lemon juice</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/3-1/2 cup olive oil</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper, to taste</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">several heirloom tomatoes depending on size (4-6)</span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>* Recipe:</b></span></span><br />
<ol>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkeajSEFl4B0klBZb1X4fZS9hW0ahxlQ6dsrYnAddaHZ8V_JT7-GyO07aDgsb25vYUOGAkkF4q94gmTc4Nib9sq3lZdjAw95IdK1DiYUxl7ox1issxPJoLBro1teh-cBe03K7viX8YRPJH/s1600/IMG_8177.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkeajSEFl4B0klBZb1X4fZS9hW0ahxlQ6dsrYnAddaHZ8V_JT7-GyO07aDgsb25vYUOGAkkF4q94gmTc4Nib9sq3lZdjAw95IdK1DiYUxl7ox1issxPJoLBro1teh-cBe03K7viX8YRPJH/s200/IMG_8177.JPG" width="200" /></a>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Place the bulgar wheat in a bowl and pour 2 cups of boiling water. Let stand for 30 minutes. Drain and squeeze out water from the bulgur wheat.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">In the bowl the bulgur was soaking in, combine the remaining ingredients </span></span><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">and soaked bulgur wheat </span></span><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">except the heirloom tomatoes. Add more olive oil and lemon juice as you mix the ingredients to taste.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Place tabbouleh in the fridge covered for several hours. The longer the salad soaks and marinates, the better. Toss before stuffing in tomatoes.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">When ready to make the stuffed tomatoes, preheat the oven to 350 degrees.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Slice the top off the tomato. Hollow and core out the middle and place several tablespoons of the tabbouleh into the tomato. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Place on baking tray and drizzle with olive oil. Place the tops next to the stuffed tomatoes, drizzling the tray then laying the tops on top of the olive oil (to prevent sticking). </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Cook for about 10 minutes or so, then remove from the oven and place the tops back on the tomatoes. Cook for another 5-10 minutes or until the tomatoes look squishy and cooked through. If still not cooked through, broil for a few minutes.</span></span></li>
</ol>
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Note:</b> <a href="http://en.wikipedia.org/wiki/Bulgur" target="_blank">Bulgur wheat</a> is found with grains at the grocery or in the Middle Eastern section. For diced tomatoes, roma or plum would work best.</span></span>Miss Lexyhttp://www.blogger.com/profile/01616480521438166017noreply@blogger.com0tag:blogger.com,1999:blog-7729886623213766434.post-57325235509375586322012-08-22T14:22:00.000-05:002012-08-22T14:30:40.360-05:00Portobello Shepard's Pie Revisited<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">A long time ago, I posted <a href="http://veganmiss.blogspot.com/2010/11/shephards-pie-stuffed-portobella.html" target="_blank">this</a> Shepard's Pie Stuffed Portobello recipe with a not so great photo. This recipe is a revisit of that and revised here and there. It's super nom!</span></span><br />
<br />
<b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Portobello Shepard's Pie Revisited</span></span></b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyHgAlWCW5lOv7OCbTYV95fuPjC3okaROekEnNVdLwxbo6HYFvh-RWL7lWb7qsaH1HTiOLtw-QR8uHupmI9-0dfnbv5hYeRLisfTffG23WEX-OZkieDxf9SZEqPiSKbSGQq9FfAaDSEdun/s1600/shepardspie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyHgAlWCW5lOv7OCbTYV95fuPjC3okaROekEnNVdLwxbo6HYFvh-RWL7lWb7qsaH1HTiOLtw-QR8uHupmI9-0dfnbv5hYeRLisfTffG23WEX-OZkieDxf9SZEqPiSKbSGQq9FfAaDSEdun/s320/shepardspie.jpg" width="320" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Instagram Photo (User: veganmiss)</span></td></tr>
</tbody></table>
<b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">* Prep Time:</span></span></b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> 15-20 minutes</span></span><br />
<b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">* Cook Time:</span></span></b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> 20 minutes</span></span><br />
<b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">* Ingredients:</span></span></b><br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_getmqzyuLyocZhJ_F52e5a9T0g4NANo58h1dktHAJZXs2rp3iMjJsOPipaIId0eXIddGg5zryXvCkmElYNGLn0zEqB6dsy0Z9hMWTc8oi2M0Ume7ntqEPb6Vl092X0aUOY1On9kP99uM/s1600/IMG_8156.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_getmqzyuLyocZhJ_F52e5a9T0g4NANo58h1dktHAJZXs2rp3iMjJsOPipaIId0eXIddGg5zryXvCkmElYNGLn0zEqB6dsy0Z9hMWTc8oi2M0Ume7ntqEPb6Vl092X0aUOY1On9kP99uM/s200/IMG_8156.JPG" width="200" /></a>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3 large portobello mushroom caps, stems and "gills" removed </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 tbsp olive oil</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 medium yellow onion, diced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 package (8 oz.) Upton's Naturals Ground Beef-Style seitan, diced*</span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2 cloves garlic, minced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2 carrots, peeled, diced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup frozen peas</span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2 tbsp all-purpose flour</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 cup vegetable broth</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 tsp vegan Worcestershire sauce*</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 tsp fresh rosemary, minced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 tsp fresh thyme, minced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 lb. red creamer potatoes*</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup non-dairy milk*</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2 tbsp fresh chives, minced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 tbsp vegan butter*</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">salt and pepper, to taste</span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>* Recipe:</b></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_SqcZ9MuZg4LsLRUHabmtQYgGWLAJQRCDb8aDdnJUSZLYD6VBGLTtvtdgKTH_mGxoZ0lbDrPTtK3eozEmXIYHYp3IsHsp__NsgL3DJgYWNHldn33tj5lLkEDB16XHI1eLS2XTy_WMJtcS/s1600/IMG_8163.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_SqcZ9MuZg4LsLRUHabmtQYgGWLAJQRCDb8aDdnJUSZLYD6VBGLTtvtdgKTH_mGxoZ0lbDrPTtK3eozEmXIYHYp3IsHsp__NsgL3DJgYWNHldn33tj5lLkEDB16XHI1eLS2XTy_WMJtcS/s200/IMG_8163.JPG" width="200" /></a></div>
<ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt3i3wU5KFqPlH_W3mg1TLF563ivRu742-n5ml4v9OA-d4OH6A_QeDaFto6PLA-8w6rDgn6Xk659BicxadvKhE9TmTw2UF4PeIeppZ6sm1xtzhu607GkIyszzhA-VkhISUnj0og5XcxRBK/s1600/IMG_8164.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt3i3wU5KFqPlH_W3mg1TLF563ivRu742-n5ml4v9OA-d4OH6A_QeDaFto6PLA-8w6rDgn6Xk659BicxadvKhE9TmTw2UF4PeIeppZ6sm1xtzhu607GkIyszzhA-VkhISUnj0og5XcxRBK/s200/IMG_8164.JPG" width="200" /></a>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Boil the potatoes in salt water until tender with fork. Depending on preference, remove skins from potatoes after boiled.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Preheat the oven to 375</span><span style="font-family: Arial,Helvetica,sans-serif;">°F.</span></span><span style="font-size: x-small;"><br style="font-family: Arial,Helvetica,sans-serif;" /></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">While the potatoes are boiling, in a large skillet, heat the olive oil over medium heat. Add the onions and salt and pepper. Cook until onions are translucent.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Next, add the seitan and cook until it just starts to brown. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Add the garlic, carrots, and peas. Cook until the carrots become tender.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">After the filling mixture has cooked, add the flour and toss the mixture in the skillet, coating all of it. Add the vegetable broth, Worcestershire sauce, rosemary, and thyme. Cook for a few minutes. The mixture should then be a thicker consistency.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">After the potatoes are boiled, mash in a bowl with the chives, butter, and salt and pepper. Add more butter to taste, if needed.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Stuff the portobello caps with the mixture from the skillet. Top with a heaping pile of mashed potatoes. (</span><span style="font-family: Arial,Helvetica,sans-serif;">Be sure to pack the mixture in so that
all the gaps are filled. Top the mushrooms with the mashed potatoes
liberally; you are basically sealing the stuffing in.) </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Bake in the oven for 10-15 minutes. Broil for another 2-3 minutes until the mashed potato tops are golden. </span></span></li>
</ol>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>* Note:</b> I used local Chicago seitan company, <a href="http://uptonsnaturals.com/products/" target="_blank">Upton's Naturals</a> for my filling mixture. If you do not have Upton's, please use another mock meat crumble such as <a href="http://www.bocaburger.com/products/crumbles.aspx?productBox=0" target="_blank">Boca</a> or <a href="http://www.lightlife.com/Vegan-Food-Vegetarian-Diet/Gimme-Lean-Beef" target="_blank">Lightlife</a>. Worcestershire sauce is not vegan naturally, so look for a vegan variety. I found mine at the Asian grocery store with the fish sauces. Most health food stores carry it. Feel free to use whatever type of potatoes you like. I just prefer red potatoes. The non-dairy milk I used was almond milk as that is what I prefer. The vegan butter I used was <a href="http://www.earthbalancenatural.com/#/products/olive-oil/" target="_blank">Earth Balance</a> olive oil kind.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMayVW_-iPbZhc8unr4t9GanrzZsoPpDMupH_pGlxGCFyVKE7CkSErIIK1muEp3T6JA-U_2mqzHB4g1ooA1ZlqIVik40vv0tGhAodko5pls468ZDOpBUklgkhSezOzowXPO0NjvcuDI-d9/s1600/bathbomb.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMayVW_-iPbZhc8unr4t9GanrzZsoPpDMupH_pGlxGCFyVKE7CkSErIIK1muEp3T6JA-U_2mqzHB4g1ooA1ZlqIVik40vv0tGhAodko5pls468ZDOpBUklgkhSezOzowXPO0NjvcuDI-d9/s200/bathbomb.jpg" width="200" /></a><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">I posted an <a href="http://veganmiss.blogspot.com/2012/07/miss-lexys-diy-projects-adventures.html" target="_blank">entry</a> a bit ago regarding all my various DIY project I do. Just thought I'd post a picture of the vegan bath bomb fizzies I made. I also made some dill pickle spears and pickled red onion. The bread and butter pickle spears and pickled garlic I made about 2 months ago were broken into this week and they were a fan favorite! Everyone loved them. </span></span><span class="st">♥</span>Miss Lexyhttp://www.blogger.com/profile/01616480521438166017noreply@blogger.com1tag:blogger.com,1999:blog-7729886623213766434.post-42418082865632279032012-08-07T15:21:00.000-05:002012-08-08T13:39:56.124-05:00Fried Rice Vegan Style<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">One of my very first entries on Vegan Miss was for vegan fried rice. I love <a href="http://veganmiss.blogspot.com/2009/11/asian-vegan-dishes-ahoy.html" target="_blank">that recipe</a> still and it has had major success on VegWeb in the past too. I modified the recipe a bit and used brown rice instead here.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Fried Rice Vegan Style</b></span></span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNSJkekcvzZJ743LBJX0PCXPJjhP615MMLtEAMx1yeOJ7L-PnpHwgMtPNjNL9w3k6jkBdGaldbLyLgJi0qaRCZqCe0xnVNNoJC9qqUH8h2ssPPKuAj3ACAgCeLX-Cz8nE3IQKTE9yRNcRD/s1600/IMG_8154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNSJkekcvzZJ743LBJX0PCXPJjhP615MMLtEAMx1yeOJ7L-PnpHwgMtPNjNL9w3k6jkBdGaldbLyLgJi0qaRCZqCe0xnVNNoJC9qqUH8h2ssPPKuAj3ACAgCeLX-Cz8nE3IQKTE9yRNcRD/s320/IMG_8154.JPG" width="320" /></a></div>
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>* Prep Time:</b> 30 minutes</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>* Cook Time:</b> 20-30 minutes</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>* Ingredients:</b></span></span><br />
<ul>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups brown rice </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 block (14 oz.) firm tofu, pressed, sliced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">2-3 tbsp peanut oil</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 medium red onion, thinly sliced</span></span><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">4 cloves garlic, minced</span></span><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tbsp ginger, minced</span></span><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup carrots, sliced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup green beans, diced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cups broccolini (or broccoli), chopped</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cups bell peppers, variety of colors, sliced</span></span><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup shiitake mushrooms, sliced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup frozen peas</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp soy sauce</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp rice vinegar</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp mirin*</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tbsp dried Thai basil (optional)</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">black pepper, to taste</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">sesame seeds, to garnish</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">green onions, sliced, to garnish </span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>* Recipe:</b></span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0i6pKZqZTzm6UGKLpAHGCXSEex0HOhae8m6LCtsxgliR9hPvKMP40wayeW8DY7L8z7flL_Ua7yKmVnM2o8IoZ0M2705UgNwMiqZ9dhsfnRwoYJsME65HLcFW-uxZ0B6NsTcThoSEuX0cm/s1600/friedrice.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0i6pKZqZTzm6UGKLpAHGCXSEex0HOhae8m6LCtsxgliR9hPvKMP40wayeW8DY7L8z7flL_Ua7yKmVnM2o8IoZ0M2705UgNwMiqZ9dhsfnRwoYJsME65HLcFW-uxZ0B6NsTcThoSEuX0cm/s200/friedrice.jpg" width="200" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;">Instagram Photo (User: veganmiss)</td></tr>
</tbody></table>
<ol>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Chop all the vegetables and get them prepared. While you are prepping, heat 1 tbsp of peanut oil in a wok over medium heat. Once hot, add the slices of tofu and cook on both sides until golden.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Cook the rice while you are prepping the vegetables as well.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Once the tofu is cooked, remove from wok and set aside. Add the remaining peanut oil, then put the onions in the wok. Once the onions start to turn translucent, add the garlic and ginger. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Next, add in the carrots, green beans, broccolini (or broccoli), and bell pepper. Cook until the vegetables start to become tender. Add the mushrooms and peas. Cook through. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">When the vegetables are done cooking, add in the cooked brown rice and tofu. Toss and mix well. Add the soy sauce, rice vinegar, mirin, Thai basil, and pepper. Taste to see if the fried rice needs a little more soy sauce, vinegar, or mirin. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Garnish with sesame seeds and green onions.</span></span></li>
</ol>
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Note: </b><a href="http://en.wikipedia.org/wiki/Mirin" target="_blank">Mirin</a> is often used in Asian cooking. You can usually find it in the Asian food section of most grocery stores. </span></span>Miss Lexyhttp://www.blogger.com/profile/01616480521438166017noreply@blogger.com0tag:blogger.com,1999:blog-7729886623213766434.post-50937249708437900812012-07-31T15:24:00.000-05:002012-07-31T15:24:36.379-05:00Thai Marinated Mushroom Lettuce Wraps<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">This was a spur of the moment weekday dinner recipe. I really enjoyed these. The lettuce balances the oil from the marinade well so it brings the dish some lightness.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Thai Marinated Mushroom Lettuce Wraps</b></span></span><br />
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<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8mzdvIcMimJKqLc1yslqMcHho5UwTc2fFuwqqp5qbMH2m80FL2qok9yOAluY0GJ_NU6UZghP_mpviwNb4Ui6AblyLDcl-rPhNN0nchuP7rZAvbEJFkf25W9CdGJe_H76xIcNpE83P9wDl/s1600/wrapsig.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8mzdvIcMimJKqLc1yslqMcHho5UwTc2fFuwqqp5qbMH2m80FL2qok9yOAluY0GJ_NU6UZghP_mpviwNb4Ui6AblyLDcl-rPhNN0nchuP7rZAvbEJFkf25W9CdGJe_H76xIcNpE83P9wDl/s200/wrapsig.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">Instagram Photo (User: veganmiss)</span></span></td></tr>
</tbody></table>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>* Prep Time:</b> 30 minutes to 1 hour</span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b> </b></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>* Cook Time:</b> 10-15 minutes</span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b> </b></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>* Ingredients:</b></span></span><br />
<ul>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 cup button mushrooms, sliced*</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2 cloves garlic, minced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 tbsp fresh ginger, minced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 dried lemongrass stalk, cut into pieces*</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2 dried kaffir lime leaves*</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 tsp garlic chili sauce</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 tbsp peanut oil</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 tbsp sesame oil</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 tbsp soy sauce</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/4 tsp chili oil</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 tbsp sugar*</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 tsp dark soy sauce*</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 tsp dried Thai basil*</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">black pepper, to taste</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 cup carrots, diced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 medium white onion, sliced </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">bib lettuce leaves</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">green onions, sliced, to top (optional) </span></span><br /><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span></li>
</ul>
<b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">* Recipe:</span></span></b><br />
<ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFOybCKYwfrCi4pEdEvahYrYHs-JX2Y2rvEAwT7dUa15gCTC9_Gpe9Ixn9HyMrrcsU-9JwY_CaIzfLPzPCqVlTF8m21pUS-YzPln9_F0Le7mwhU9X1hTvqJTvUgeRgLIFqtcBFqL6aHZp4/s1600/IMG_8147.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFOybCKYwfrCi4pEdEvahYrYHs-JX2Y2rvEAwT7dUa15gCTC9_Gpe9Ixn9HyMrrcsU-9JwY_CaIzfLPzPCqVlTF8m21pUS-YzPln9_F0Le7mwhU9X1hTvqJTvUgeRgLIFqtcBFqL6aHZp4/s200/IMG_8147.JPG" width="133" /></a>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">In a bowl, combine everything but the lettuce, carrots, and onion. Let marinate for at least half an hour up to 1 hour.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">In a frying pan, spoon out some of the marinade liquid and fry the carrots over medium heat until tender. Add the mushroom marinated mixture and cook down until almost all liquid is gone.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Pour the frying pan contents into a bowl with the onions and mix well. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Take a piece of bib lettuce and spoon 1 tbsp of the mushroom mixture into the center. Top with green onions if desired.</span></span></li>
</ol>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>* Note:</b> I used button mushrooms, but feel free to use shiitake or whatever else you may like. <a href="http://thaifood.about.com/od/thaicookingessentials/a/Lemongrass.htm" target="_blank">Lemongrass</a>, <a href="http://www.wikihow.com/Use-Kaffir-Lime-Leaves" target="_blank">kaffir lime leaves</a>, and <a href="http://www.wisegeek.com/what-is-thai-basil.htm" target="_blank">Thai basil</a> are typical ingredients in Thai cooking. You can find them in the Asian sections of some grocery stores and certainly at Asian food markets. Make sure your <a href="http://www.vegansoapbox.com/vegan-sugar/" target="_blank">sugar is vegan</a>. <a href="http://chinesefood.about.com/od/chinesefoodglossary1/g/dark-soy-sauce.htm" target="_blank">Dark soy sauce</a> can be found at Asian grocery stores. If you can't find it, you could probably skip that step but it's nice in marinade recipes like this one. </span></span><b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span></b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>Miss Lexyhttp://www.blogger.com/profile/01616480521438166017noreply@blogger.com0tag:blogger.com,1999:blog-7729886623213766434.post-86531688819742913242012-07-27T14:48:00.000-05:002012-07-27T14:48:25.506-05:00Miss Lexy's DIY Projects & Adventures<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmaFaZm6GxgTFq1kTn0TvA2NKPklQxXV17gaWXErXSH8Exhlqz_KSlXUW0RRGz5v9awiVBCJHlrmonfSN-mf_spG4RVWBj7Ely-OZcVfDt-emMmlgGwJFQW_UCxKc7zPSbMXj3sTafzqrz/s1600/jam.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmaFaZm6GxgTFq1kTn0TvA2NKPklQxXV17gaWXErXSH8Exhlqz_KSlXUW0RRGz5v9awiVBCJHlrmonfSN-mf_spG4RVWBj7Ely-OZcVfDt-emMmlgGwJFQW_UCxKc7zPSbMXj3sTafzqrz/s200/jam.jpg" width="200" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Farm Fresh Homemade Strawberry Jam</span></td></tr>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Your blog doll is definitely a homebody. I spend most of my weekend spare time doing things like pickling, jam making, writing and cooking recipes for Vegan Miss, sewing homemade cat toys, bread making, making soy candles and vegan soap, amongst other things. In the near future, I'm trying out wine making for the first time. I'm also going to try to make vegan bath bombs. Many of you probably know about <a href="http://pinterest.com/" target="_blank">Pinterest</a> already, but this website is such a great resource for a variety of DIY projects. Vegan Miss is on Pinterest if you are not <a href="http://pinterest.com/veganmiss/" target="_blank">following</a> yet! I thought I would write a picture post with the variety of things I've made in the recent past.</span></span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghPBnqVGMkVqfl4ZmkJRgCRT_SXYUT3tLUwz1qU31Naqje7Kkw8xLLj4vPg_LHVb1Js6Gt5SWjn_wfuHNaCehDTLQtkJk7CpELRFfI3RFM3sqCBoSvxQgSnIQskhfiiUN_OZfVK_OlG8ro/s1600/winery.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="137" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghPBnqVGMkVqfl4ZmkJRgCRT_SXYUT3tLUwz1qU31Naqje7Kkw8xLLj4vPg_LHVb1Js6Gt5SWjn_wfuHNaCehDTLQtkJk7CpELRFfI3RFM3sqCBoSvxQgSnIQskhfiiUN_OZfVK_OlG8ro/s200/winery.JPG" width="200" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Emily & I at Hill Prairie Winery</span></td></tr>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">I'd also like to mention some fun things to do in the Midwest (beyond Chicago - I could write pages on fun things to do in Chicago!). There are a lot of awesome vineyards in Illinois. Many of them are in southern Illinois near Carbondale. This <a href="http://www.illinoiswine.com/vineyards.html" target="_blank">website</a> has a complete list of vineyards in Illinois separated by region. I don't go down to southern Illinois often, so I'm not versed in vineyards down there. In central Illinois, there is <a href="http://www.hillprairiewinery.com/" target="_blank">Hill Prairie Winery</a> which I went to with my friend and fellow vegan blogger, Emily. You can <a href="http://runningonveg.blogspot.com/2012/06/century-and-winery.html" target="_blank">read</a> about the awesome spinach & artichoke hummus dip she brought to the vineyard. Super nom!</span></span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnNK2TGGCWy_bdc7G92q62rvN4FIQo_TkNqPI5oJvCQlFzuMaaHHkqfUkl0LlBcuvI2GSL3A8aIT4AKs3voJOHiXsXcxvbDqWwelZXnr58zi8m0mSwVFRGc2Qu3VYJfPFbdot0Om_MwSdM/s1600/trio+of+dips.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="123" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnNK2TGGCWy_bdc7G92q62rvN4FIQo_TkNqPI5oJvCQlFzuMaaHHkqfUkl0LlBcuvI2GSL3A8aIT4AKs3voJOHiXsXcxvbDqWwelZXnr58zi8m0mSwVFRGc2Qu3VYJfPFbdot0Om_MwSdM/s200/trio+of+dips.JPG" width="200" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Trio of Dips at Obed & Issac's</span></td></tr>
</tbody></table>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Also to mention in central Illinois, Springfield has recently opened a really fun microbrew downtown. It's called <a href="http://www.obedandisaacs.com/" target="_blank">Obed and Issac's</a>. Emily and I had vegan brunch there one Sunday (they made us veggies, potatoes, and toast) and their menu always has at least 2-3 vegan appetizers (or can be made vegan), as well as salads, and a vegan burger. Emily <a href="http://runningonveg.blogspot.com/2012/06/i-love-beer.html" target="_blank">blogged</a> about some of our trips to Obed & Issac's as well. Up north, there is <a href="http://www.valentinovineyards.com/" target="_blank">Valentino Vineyards and Winery</a>. I have yet to go here but I recently bought a Living Social deal for a tour, wine tasting, and wine pairing seminar which I plan on using in the next month! Vineyards (and microbrews) are a nice place to relax and enjoy some local, quality wine or beer. It's also nice to be able to escape to nature from the city for an afternoon. </span></span><br />
<br />
<a href="http://media-cdn.tripadvisor.com/media/photo-s/01/88/f1/b0/solar-panels-on-the-roof.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="135" src="http://media-cdn.tripadvisor.com/media/photo-s/01/88/f1/b0/solar-panels-on-the-roof.jpg" width="200" /></a><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">In Wisconsin, there is a lovely bed and breakfast inn called <a href="http://www.innserendipity.com/" target="_blank">Inn Serendipity</a>. It's the only vegetarian B&B I am aware of in the Illinois and/or Midwest area. The breakfast menu can also be made vegan upon request. They use their own produce from their organic farm or local food. All energy at the inn is powered by wind or sun. I've been meaning to go to this sustainable inn for some time now and plan on doing so in the near future! I will blog about my adventure to Inn Serendipity once I go.</span></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmyp-KhU6TdyRufeflWgWJnOhYpgSaTxEzBPCYYOzGe-mto2chd9vL9ak4MRV_4Z-frwcRBMiWHS03PE9YzSytEbtpHte4xsH_ZafrUAGtB4LmvxSDQj4a2ZSuvKcauKQKl7MPLL1ls7i9/s1600/pickles.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmyp-KhU6TdyRufeflWgWJnOhYpgSaTxEzBPCYYOzGe-mto2chd9vL9ak4MRV_4Z-frwcRBMiWHS03PE9YzSytEbtpHte4xsH_ZafrUAGtB4LmvxSDQj4a2ZSuvKcauKQKl7MPLL1ls7i9/s200/pickles.JPG" width="200" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Homemade Bread 'n Butter Pickles & Pickled Garlic</span></td></tr>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">If you are interested in canning, pickling, or jam making, there is a great book made by Ball called the <a href="http://www.amazon.com/Ball-Complete-Book-Home-Preserving/dp/0778801314/ref=sr_1_1?s=books&ie=UTF8&qid=1343066053&sr=1-1&keywords=canning" target="_blank">Complete Book or Home Preserving</a>. Of course, there are many books out there that teach you and give recipes for preserving. If you're a beginner, I recommend this book and if you think you're going to continue to can, that you get a large pot and other utensils for canning. There are <a href="http://www.amazon.com/Granite-Ware-9-Piece-Enamel-Canning/dp/B002KHN602" target="_blank">kits</a> that come with everything you need. I have the kit made by Ball that I picked up at Lowe's. When summer hits, most home improvement stores and even grocery stores will carry canning items. If you plan on canning whole vegetables, though, you'll need a <a href="http://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU" target="_blank">canning pressure cooker</a> in order to assure safe handling and sterilization. Other items you may need are pectin and pickling salt.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcLxdvaZ1b_UUtA39krOaOCjuU16B-eopW6pnenehXQ2mobTxgUt674gORn94haSRrshcMuSdPzBGcLOmz_f-xxxIyhj73r46TPU9uIpN1dqVDFVI7DR1BS-Y9ER301V7DZdllqgUDXJbG/s1600/soycandle.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcLxdvaZ1b_UUtA39krOaOCjuU16B-eopW6pnenehXQ2mobTxgUt674gORn94haSRrshcMuSdPzBGcLOmz_f-xxxIyhj73r46TPU9uIpN1dqVDFVI7DR1BS-Y9ER301V7DZdllqgUDXJbG/s200/soycandle.jpg" width="200" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Soy Candle in Antique Teacup</span></td></tr>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Candle and soap making are fun hobbies! I really enjoy making candles from scratch. It's also incredibly cheap once you have all the appropriate utensils. You can make 30 candles for the price of a couple nice candles at a store. You can get everything you need at <a href="http://www.candlescience.com/" target="_blank">CandleScience</a>. I think making candles in antique teacups, tea cans, or jars looks really neat. There are a ton of great antique malls in central Illinois which is where I go to get that kind of stuff. If I tried to get nice teacups in Chicago, I'd spent a fortune. For Christmas last year, I got 17 antique teacups for $15 (granted, without the saucers). They make such cute and personal gifts! Soap making is a little more involved. I'd recommend one start with candle making first. You can get soap making kits and materials from <a href="http://www.brambleberry.com/Default.aspx" target="_blank">Bramble Berry</a>. You'll probably need a <a href="http://www.etsy.com/listing/96502007/3-lb-professional-handmade-new-wooden?ref=sr_gallery_30&ga_search_query=soap+mold&ga_view_type=gallery&ga_ship_to=US&ga_page=2&ga_search_type=handmade" target="_blank">soap mold box</a> too. I do cold process soap making. Palm oil is commonly used to make soap, but you can substitute it out for other oils. Be very careful with lye! You want to be completely covered when you handle it (goggles and gloves too) and make sure all children and pets are in different rooms where they will not disturb you. The stick blender and crock pot you use should be only for the soap making (you don't want to cook with something that's had lye on it, do you?). I don't have any pictures of my soap just yet, but when I do, I'll post an update with them!</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBo21i_AhypI_jw_ffCdYxtzoNyimWUNUI9OTuMgmSTgtzeEfEdGRnnjkorhGIHeocNc7vJtIDML389d7HMUiXsxVs2_To52kLIRk7VXR6hU1kxdvRM0k6_XlMx-kgK-BX-DyloVRd-UT_/s1600/cattoyall.PNG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBo21i_AhypI_jw_ffCdYxtzoNyimWUNUI9OTuMgmSTgtzeEfEdGRnnjkorhGIHeocNc7vJtIDML389d7HMUiXsxVs2_To52kLIRk7VXR6hU1kxdvRM0k6_XlMx-kgK-BX-DyloVRd-UT_/s200/cattoyall.PNG" width="200" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">DIY Sushi Cat Toys</span></td></tr>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">The sewing projects I do are pretty basic. I'm not the most amazing sewer, I'll admit. The <a href="http://www.saltwater-kids.com/2010/04/5-minute-bread-bag-tutorial_9456.html" target="_blank">bread bags</a> are really cheap and easy to make and would make such a cute gift once freshly made mini baguettes are in them! You use kitchen towels or scrap fabric to make them. The cat toys are just a quirky hobby of mine. As some of you may know, I am the proud mom to two eyeless kitties. Lucy, a runt Maine Coon (only 8 pounds and 2 years old!), has no eyes at all and Popeye, my main man, has one eye that is about half covered with scar tissue. I've thought about making dog toys but decided that dogs are just too destructive for me to even give my time to it. I'm sticking with homemade dog biscuits instead! Vegan Miss has a <a href="http://veganmiss.blogspot.com/2010/03/aint-no-use-in-jivin-aint-no-use-in.html" target="_blank">doggie carob cupcake</a> recipe from long ago on the website too, just FYI. Cat toys are super adorable and fun to make. I would see them on Etsy and think to myself that I could make that too! I'm a huge fan of vegetarian sushi and Japanese culture (minored in Japanese in college and studied in Tokyo!) so naturally sushi cat toys would be my passion. <a href="http://taoofcraft.typepad.com/taoofcraft/2010/08/felt-sushi-tutorial-and-pattern.html" target="_blank">This</a> website has a tutorial for the sushi toys. Make sure you stuff them with a bit of organic cat nip and/or store them in a box of cat nip to let the toy soak in the scent. My cats adore these toys. And your kitty owner friends will think they're super precious too.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJlwqepfQ1niz_QkcP9r-7o7BI7WEAqVLxCEfAA1ZSXqHI5fGyjjaM-Z5Us7gl50nj_uUjx83S9bxob4lcu8KtLMdrLqk4aIFukLQVQdEwxkeZynvObDJDrxjF_IBU3kqPWYQ3lTf6y99r/s1600/breadbag.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJlwqepfQ1niz_QkcP9r-7o7BI7WEAqVLxCEfAA1ZSXqHI5fGyjjaM-Z5Us7gl50nj_uUjx83S9bxob4lcu8KtLMdrLqk4aIFukLQVQdEwxkeZynvObDJDrxjF_IBU3kqPWYQ3lTf6y99r/s200/breadbag.jpg" width="200" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">DIY Bread Bags</span></td></tr>
</tbody></table>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Some other projects I have in mind over the next 6 months or so beyond wine making and bath bombs are: DIY bath scrubs, homemade vanilla extract, homemade infused alcohol and olive oils, fabric magnets, coffee sleeves, and wire hair bows. If you would like, feel free to follow my personal <a href="http://pinterest.com/poodleinhandbag/" target="_blank">Pinterest</a> board. Most of my pinning is DIY projects and my dream hobby farm home I hope to have one day! Side note: this book (<a href="http://www.amazon.com/Vegan-Food-Gifts-DIY-Style-Preserves/dp/1592335292/?qid=1338482389&ref=sr_1_2&ie=UTF8&sr=8-2" target="_blank">Vegan Food Gifts</a>) looks totally amazing and I can not wait until it comes out! I hope some of you found this post useful and inspiring. DIY projects are so much fun and can be very rewarding experiences.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Photo credit for the Trio of Dips and Hill Prairie Winery photos: Emily at <a href="http://runningonveg.blogspot.com/" target="_blank">Running on Vegan</a>.</span></span>Miss Lexyhttp://www.blogger.com/profile/01616480521438166017noreply@blogger.com0tag:blogger.com,1999:blog-7729886623213766434.post-43551741878316563162012-07-26T13:27:00.000-05:002012-07-26T13:27:08.412-05:00Crisp Artichoke & Caper Haricot Verts<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Haricot verts are French green beans. You could use regular old green beans in this recipe if you wanted. Any variety will work! I prefer my haricot verts to be really crunchy so I didn't boil too long. </span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><b>Crisp Artichoke & Caper Haricot Verts</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkRar_c5K84r8LXTWcUjJEN3NsDujQP4BhKtNzUVjvGPcIrsK7Tc7gz5PutygkMa1Em4qUUaVwqJgYL6UlhlYnfm6V3gGkmgoO5ETdd_KR0XosNAGtSoTfvfM-fkhO-7-nCxFyMqtLCawW/s1600/IMG_8128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkRar_c5K84r8LXTWcUjJEN3NsDujQP4BhKtNzUVjvGPcIrsK7Tc7gz5PutygkMa1Em4qUUaVwqJgYL6UlhlYnfm6V3gGkmgoO5ETdd_KR0XosNAGtSoTfvfM-fkhO-7-nCxFyMqtLCawW/s320/IMG_8128.JPG" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><b>* Prep Time:</b> 10 minutes</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><b>* Cook Time:</b> 10-15 minutes</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><b>* Ingredients:</b></span><br />
<ul>
<li style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">1/2 lb haricot verts</span></li>
<li style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">1-2 tbsp olive oil </span></li>
<li style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">1/2 medium white onion, thinly sliced </span></li>
<li style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">3 garlic cloves, minced</span></li>
<li style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> </span>1/3 cup marinated artichoke hearts</li>
<li style="font-family: Arial,Helvetica,sans-serif;">2 tbsp capers</li>
<li style="font-family: Arial,Helvetica,sans-serif;">1/2 lemon, juiced </li>
<li style="font-family: Arial,Helvetica,sans-serif;">1 tbsp pine nuts</li>
<li style="font-family: Arial,Helvetica,sans-serif;">1/2 tsp lemon spice mix (optional)*</li>
<li style="font-family: Arial,Helvetica,sans-serif;">salt and pepper, to taste</li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">vegan Parmesan, to top (optional)*</span></li>
</ul>
<div style="font-family: Arial,Helvetica,sans-serif;">
<b>* Recipe:</b></div>
<ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Prepare an ice bath in a large bowl. Swirl haricot verts in ice bath for a few minutes then add to pot of boiling salted water. Boil haricot verts in salted water until crisp tender, about 2-3 minutes. Remove and place back into ice bath. After a few minutes, remove and pat dry. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Heat frying pan with olive oil over medium heat. Cook the onions and as they become translucent, add the garlic. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Next, add the artichokes, capers, lemon juice, and pine nuts. Cook for another few minutes. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Add the salt, pepper, and lemon spice mix (if using). Top dish with vegan Parmesan if desired.</span></li>
</ol>
<span style="font-family: Arial,Helvetica,sans-serif;"><b>* Note:</b> The lemon spice mix is just something I had that I thought would be a nice touch. It's grated lemon peel, garlic powder, onion powder, and some other spices. If you don't have this, feel free to zest some of the lemon peel from when you juice the lemon. The vegan Parmesan brand I use is <a href="http://www.galaxyfoods.com/galaxy-products/vegan/vegan-topping/" target="_blank">Galaxy</a> topping. </span>Miss Lexyhttp://www.blogger.com/profile/01616480521438166017noreply@blogger.com0tag:blogger.com,1999:blog-7729886623213766434.post-67763925190203878232012-07-23T13:05:00.000-05:002012-07-24T18:54:39.555-05:00Grilled Mushroom, Onion, & Spinach Truffle Oil Flatbread Pizza and Cherry Tomato Salad<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">It has been a while since I have posted a recipe! There has been a lot of things happening in your blog doll's life over the last two months that have prevented her from cooking in a kitchen. Sorry for the long delay and there will be more recipes on the way!</span></span><br />
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<b><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Grilled Mushroom, Onion, & Spinach Truffle Oil Flatbread Pizza</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzdRKrtiARTON2BZKWwTp_0tBt5Hnr6_3ckRIHmPUNqMfv8_zpFXA3KLt5MO0OMb_MiF-lZkgIMvA2qrLww8MPUMQfgAnSKHMgID6z7cTXuwznyszsxQHRa2TsvhItf8ytlp4ztmBzHnQG/s1600/IMG_8113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzdRKrtiARTON2BZKWwTp_0tBt5Hnr6_3ckRIHmPUNqMfv8_zpFXA3KLt5MO0OMb_MiF-lZkgIMvA2qrLww8MPUMQfgAnSKHMgID6z7cTXuwznyszsxQHRa2TsvhItf8ytlp4ztmBzHnQG/s320/IMG_8113.JPG" width="320" /></a></div>
<b><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">* Prep Time:</span></b><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> 1 hour</span><br />
<b><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">* Cook Time:</span></b><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> 20-30 minutes</span><br />
<b><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">* Ingredients (for flatbread dough):</span></b><br />
<ul>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 tsp sugar*</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 package active dry yeast</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 cup warm water</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 cup all-purpose flour</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup whole wheat flour</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup bread flour</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 tsp salt</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2 tbsp olive oil</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">flour, for dusting</span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>* Ingredients (for pizza topping):</b></span></span><br />
<ul>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">8 (or more) cippolini onions, sliced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2 cups mushroom assortment (shiitake, button, cremini), sliced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2 cup fresh spinach</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2 tbsp fresh basil, thinly sliced (optional)</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 tbsp olive oil, for sauteing</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">salt and pepper, to taste </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">truffle oil, to top, drizzled</span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>* Recipe (for flatbread dough):</b></span></span><br />
<ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Ie-mlLSvJX93ubX1BBfJ4FLR0xydkGKPBpQpbS7k5O0L8k6NLmOj-1oJPB6zTqJe46PUKvB6Q5XtnJmXfzMz4JtzsHkq36hzW6s7Led0WU8jtWxSLH1Jza74wTxznCsANtqbWzIrsp0S/s1600/IMG_8120.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Ie-mlLSvJX93ubX1BBfJ4FLR0xydkGKPBpQpbS7k5O0L8k6NLmOj-1oJPB6zTqJe46PUKvB6Q5XtnJmXfzMz4JtzsHkq36hzW6s7Led0WU8jtWxSLH1Jza74wTxznCsANtqbWzIrsp0S/s200/IMG_8120.JPG" width="200" /></a>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Follow package instructions to activate yeast. You will use the sugar and part of the warm water in this step (1/4 cup water). Set aside for 10 minutes.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">While yeast is activating, combine the flours and salt in a mixer or bowl. Mix well.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Add the olive oil, warm water, and yeast. Combine until dough climbs the bread hook.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Leave in bowl covered for 45 minutes to 1 hour to let dough rise. Once risen, punch it so it collapses.</span></span></li>
</ol>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>* Recipe (for pizza topping):</b></span></span><br />
<ol>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">In a large frying pan, heat the olive oil over medium heat. Add the onions. Once onions start to become translucent, add the mushrooms, salt, and pepper. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">As the mushrooms begin to cook, add the spinach and basil (if using).</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Once the leaves have wilted, turn off pan and set aside.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Heat a grill frying pan over medium heat. Spray with non-stick cooking spray.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Dust a counter and your hands with flour. Roll out the dough on the counter and cut into four pieces. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Roll out one piece of dough until a long flatbread shape is made.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Place on grill pan and cook until grill marks begin to appear. Flip and cook the other side. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Top flatbread with pizza topping and drizzle sparingly with truffle oil (a little goes a long way). </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Repeat steps 6-8 with another piece of dough. </span></span></li>
</ol>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>* Note:</b> Make sure your <a href="http://www.vegansoapbox.com/vegan-sugar/" target="_blank">sugar is vegan</a>!</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">This recipe will give you about half the dough leftover. I drizzled some olive oil in a freezer ziplock bag, dusted the dough, rolled the dough in the olive oil within the bag, and froze the leftover. If you want 4 pizzas, just double the topping recipe or you could cut the dough recipe in half as well.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Cherry Tomato Salad with Buttermilk Basil Dressing</b></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD8xBEQOSUy-NEue7O6ISYjt28lcaXzfzYvhWQiFw19kvjlpCFsMthaK_BFCtqtU48APAE0bOA88TbO3xs6dLWhtyAGPBLqy3_L0aoRLE1z-jqQkm-7mOgyFrdOIillS-h8VnmvTiz1g_P/s1600/IMG_8125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD8xBEQOSUy-NEue7O6ISYjt28lcaXzfzYvhWQiFw19kvjlpCFsMthaK_BFCtqtU48APAE0bOA88TbO3xs6dLWhtyAGPBLqy3_L0aoRLE1z-jqQkm-7mOgyFrdOIillS-h8VnmvTiz1g_P/s320/IMG_8125.JPG" width="320" /></a></div>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>* Prep Time:</b> 20 minutes</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>* Cook Time:</b> n/a</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>* Ingredients: </b></span></span><br />
<ul>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3 cups cherry tomato assortment, halved</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/3 cup non-dairy milk*</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 tsp white vinegar</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2 tbsp vegan sour cream*</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2 tbsp fresh basil, thinly sliced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/3 cup red onions, thinly sliced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 clove garlic, minced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">salt and pepper, to taste</span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>* Recipe:</b></span></span><br />
<ol>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Combine the milk and vinegar in a bowl and place in fridge for 10 minutes. This will let the milk curdle.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">While the milk mixture is in the fridge, let the uncut red onion soak in an ice water bath. This will give the onion less of an abrasive taste when in the salad.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Combine the tomatoes, basil, onion, garlic, salt and pepper. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Add the sour cream to the milk mixture and beat until all lumps are out. Combine with the tomato salad.</span></span></li>
</ol>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>* Note:</b> I used flax seed milk for non-dairy milk. Feel free to use whatever you prefer. The vegan sour cream I used was <a href="http://tofutti.com/ss-hydro.shtml" target="_blank">Tofutti</a>. </span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b> </b> </span></span>Miss Lexyhttp://www.blogger.com/profile/01616480521438166017noreply@blogger.com1tag:blogger.com,1999:blog-7729886623213766434.post-73842879494134061802012-06-29T11:30:00.000-05:002012-06-29T11:35:45.390-05:00Vegan Chicago: Restaurant Review of El Nuevo Mexicano<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb-JVRezV2yIemfJcQHuYlhCh-q_RiuaM5RfEcMjCIeci_ZwC6CQYvDWWo_QudmcDussxt_ph5_IvFIQZh59uZt-Hwcm2j4n-x4JDVFLuvTAtw95_Ry8c9X67hMB0yKtX2mq_urcCRN8Jn/s1600/IMG_7923.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb-JVRezV2yIemfJcQHuYlhCh-q_RiuaM5RfEcMjCIeci_ZwC6CQYvDWWo_QudmcDussxt_ph5_IvFIQZh59uZt-Hwcm2j4n-x4JDVFLuvTAtw95_Ry8c9X67hMB0yKtX2mq_urcCRN8Jn/s200/IMG_7923.JPG" vca="true" width="200" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.elnuevomexicano.net/" target="_blank">El Nuevo Mexicano</a> is my go-to restaurant for some vegan Latino food. Of course, there is also several other places one could go like <a href="https://www.facebook.com/pages/Quesadilla-Mexican-Vegetarian-Vegan-Cuisine/221916221166665?sk=wall" target="_blank">Quesadilla Mexican Vegetarian Cuisine</a> and <a href="http://www.yelp.com/biz/la-cocina-logan-square-chicago" target="_blank">La Cocina</a>. El Nuevo has vegan menu options throughout (marked "V") and they use <a href="http://www.daiyafoods.com/" target="_blank">Daiya</a> cheese as well as local seitan heros, <a href="http://uptonsnaturals.com/" target="_blank">Upton's Naturals</a> (chorizo seitan and chicken variety). </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhntN2QAX8zJfFCFAzkPRlcDBTmzwt8eqDvB-52amJxDwqF5BQdwT7dxObL9-_lKDu66ViJhO9Pb-UoPRqb-95W_vUunBBH6d1lSa3kdQWwqpYXZFvgC4UxOV10rxKhdC8NBN4L9QiWV5AO/s1600/IMG_7911.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhntN2QAX8zJfFCFAzkPRlcDBTmzwt8eqDvB-52amJxDwqF5BQdwT7dxObL9-_lKDu66ViJhO9Pb-UoPRqb-95W_vUunBBH6d1lSa3kdQWwqpYXZFvgC4UxOV10rxKhdC8NBN4L9QiWV5AO/s200/IMG_7911.JPG" vca="true" width="200" /></a></div>
<span style="font-family: Arial;">For appetizers, one could start with guacamole and chips. When I went, I asked them to make vegan quesadillas for an appetizer (as they had regular on the menu and I knew they had vegan cheese) and these were good although it's a lot of Daiya. I'd recommend splitting with a friend for sure!</span><br />
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<span style="font-family: Arial;">Entree's include:</span><br />
<ul style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Enchiladas with seitan chorizo, potatos, and carrots with tomatillo salsa and topped with Daiya cheese. Side option of quinoa or white rice and beans.</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Flautas filled with veggies, seitan chorizo, and Daiya. Served with chipotle and tomatillo sauce, spring salad with mango and jimica, and white rice or quinoa.</span></li>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRtCVV3mIKxO03_YntDiBEaFmuOJDlJmw5PF5PbGsyTV_M6P68H4Fj1l3MSXnihsSJO8FNAhKlyZ9kdnIcE6akw0-QzWrR7jsWybytSOMeot53V_X4mozLYQDhlOBv06BJwkU5orK2dMc1/s1600/IMG_7918.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRtCVV3mIKxO03_YntDiBEaFmuOJDlJmw5PF5PbGsyTV_M6P68H4Fj1l3MSXnihsSJO8FNAhKlyZ9kdnIcE6akw0-QzWrR7jsWybytSOMeot53V_X4mozLYQDhlOBv06BJwkU5orK2dMc1/s200/IMG_7918.JPG" vca="true" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Flautas</span></td></tr>
</tbody></table>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Chimichangas vegano: Flour tortillas stuffed with seitan chorizo, mango, plantain, bell pepper, onions, almonds, and raisins then flash fried. Served with chipotle peach salsa and spring mix of mango and jimica. Also served with yams roasted with agave nectar and dusted with chile powder.</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Fajitas with a mixture of vegetables. Served with pico de gallo, guacamole, and tortillas. Ask for no sour cream.</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Quesadilla vegano: tortillas stuffed with veggies, seitan chorizo, Daiya cheese, mango, plantains, and pico de gallo. Served with a spring mix of mango and jimica.</span></li>
</ul>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="font-family: Arial;">Of course, there are the tasty margaritas too! Can't forget those.</span></div>
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<span style="font-family: Arial;">The quinoa that came with the entrees was spiced like Mexican rice so it has a kick to it, be warned! I prefered the white rice instead. It is nice they offer another type of grain other than rice, though. I do like that the entree's generally come with a spring salad mixture of mango and jimica. It gives the meal some lightness to it, especially if one gets the fried entree's. The flautas were really good, although I am not a huge fan of chipotle! The other picture at the top I don't think is listed on the menu. They use Upton's Naturals chicken style seitan that is marinated and put into the mini tortillas with some vegetables. I really liked these! I just wish I could find it on their menu online. Perhaps it was a new item when I went there.</span><br />
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<span style="font-family: Arial;">Pricing is a bit on the moderate side especially if one gets appetizers and drinks. I would prepare to pay at least $60 for a total bill of two people with appetizers, entree's, and drinks. If you want a nice Mexican dinner, though, I very much recommend El Nuevo Mexicano!</span></div>Miss Lexyhttp://www.blogger.com/profile/01616480521438166017noreply@blogger.com0tag:blogger.com,1999:blog-7729886623213766434.post-47935970324503914902012-06-25T11:22:00.000-05:002012-06-25T11:22:52.174-05:00Product Review: Goody Good Stuff<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4qIoMPwSkTV28lIFSphwnulT78ShYQgHzUIeE4d2eGQ5T4BPMUlFwuT7o12_p19DX7DSzKrRXIZX-YxtJ3PPd6YfTWz9AF1rSAJAEXWgMHjVzwZXAN3Irb7m0Khy2-jNe-0OvYalg4VZ1/s1600/goodygood.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4qIoMPwSkTV28lIFSphwnulT78ShYQgHzUIeE4d2eGQ5T4BPMUlFwuT7o12_p19DX7DSzKrRXIZX-YxtJ3PPd6YfTWz9AF1rSAJAEXWgMHjVzwZXAN3Irb7m0Khy2-jNe-0OvYalg4VZ1/s320/goodygood.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><a href="http://www.goodygoodstuff.com/" target="_blank">Goody Good Stuff</a> was kind enough to send me four sample bags of their vegan candies (not all are vegan - just these guys - but the rest are vegetarian).</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Before I start my review, I'd like to point out all the great things this product has to offer! They are: fat free, soy free, nut free, kosher, meat free, dairy free, egg free, halal, alcohol free, gelatine free, gluten free, lactose free, GMO free, wheat free, cassein free, and tree nut free.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">The varieties that are not vegan, but vegetarian, contain wax in them. The candies have a 24 month shelf life.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><b>Sour Mix and Match</b>: There are a couple of flavors in this bag including grapefruit, lemon, and raspberry. They kind of have the texture of a candy drop with sour mix on top. I didn't care for the grapefruit, but loved the lemon!</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><b>Sour Fruit Salad</b>: These have the consistency of like peach slice candies - that gummy sort of quality. I really liked the lemon in these too.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><b>Cola Breeze</b>: These guy have a cinnamon hint to them. They are similar to Coke bottle candies with the sour mix on top. Definitely my favorite!</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><b>Summer Peaches</b>: This candy seemed artificially peachy in flavor. They weren't bad, but not my flavor!</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Out of the four vegan varieties, my favorite was the Cola Breeze, followed by the Sour Mix and Match, then Sour Fruit Salad, and lastly the Summer Peaches.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">You can buy these candies online on Amazon or in Whole Foods. Check it out for a taste of childhood again (that's vegan)! </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><br /></span></span>Miss Lexyhttp://www.blogger.com/profile/01616480521438166017noreply@blogger.com0tag:blogger.com,1999:blog-7729886623213766434.post-64688395605181369412012-06-21T12:50:00.000-05:002012-06-21T12:50:58.213-05:00Twin Cities Veg Fest<span style="font-family: Arial;">I'm very sorry I haven't posted a lot in the last month or so. Your blog doll has been working an internship a couple hundred miles from Chicago and just hasn't been in the best position to do some cookin' or blog writin'. I will be back in July, though, so be on the look out for many posts! Thanks for reading Vegan Miss and your patience. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Twin Cities Veg Fest asked me to promote their event coming up in July. If you are in the area, check it out!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr5QqXOQ3zMLl0pLilFsoMN8iI_cFV3-qeKNXKzs1BXI6FL1ka01sbESI3XWS17qpaCPyN-NZ9WQ95jaOgZ2sZHmPwudok3jF-G4pd6UcVMqbrDTmAW1BRbvLxY6YO8EpPjG3_2GnPiBDQ/s1600/twincitesvegfest.gif" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" rca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr5QqXOQ3zMLl0pLilFsoMN8iI_cFV3-qeKNXKzs1BXI6FL1ka01sbESI3XWS17qpaCPyN-NZ9WQ95jaOgZ2sZHmPwudok3jF-G4pd6UcVMqbrDTmAW1BRbvLxY6YO8EpPjG3_2GnPiBDQ/s200/twincitesvegfest.gif" width="200" /></a><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">TWIN CITIES VEG FEST ON JULY 14, 2012: A Celebration of Compassionate Living</span></strong><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Compassionate Action for Animals (CAA) is proud to announce the first ever Twin Cities Veg Fest is happening at Coffman Memorial Union (300 Washington Ave SE, Minneapolis, MN) on July 14, 2012 from 10am - 5pm. Twin Cities Veg Fest will be a fun event with tons of free delicious vegan food samples, diverse exhibitors, nationally recognized speakers, a raffle and a children's area. For more information, go to <a href="http://tcvegfest.com/">http://tcvegfest.com/</a>.</span><br />
<span style="font-family: Arial;"></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /> </span><span style="font-family: Arial, Helvetica, sans-serif;">Twin Cities Veg Fest will be a celebration of compassionate living. The event seeks to inspire respect for animals by promoting a plant-based diet.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">Speakers include Scott Heiser, Director of the Criminal Justice Program, Animal Legal Defense Fund and Erica Meier, Executive Director of Compassion Over Killing.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">Some of the exhibitors confirmed so far are: Asase Yaa (food court vendor), Mercy for Animals, Equal Exchange, Ethique Nouveau, Featherstone Farm, Field Roast, The Hub Bike Co-op, Mississippi Market, Seward Co-op, Turtle Island Foods (Tofurkey), Upton’s Naturals and Vegan Pockets. Attendees will also have the opportunity to sample and buy various foods from donors including Alternative Baking Company cookies, Dandies Vegan Marshmallows, and more.</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">Twin Cities Veg Fest is sponsored by City Pages (Official Media Sponsor), VegFund, Compassion Over Killing, A Frame Forward Photography, Mercy for Animals, Action for Animals, Move2Veg and Vegan Pockets.</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">If you'd like more information about Twin Cities Veg Fest, call 612 276-2242 or email <a href="mailto:info@tcvegfest.com">info@tcvegfest.com</a>.</span>Miss Lexyhttp://www.blogger.com/profile/01616480521438166017noreply@blogger.com0tag:blogger.com,1999:blog-7729886623213766434.post-57631990325323602492012-06-05T11:58:00.000-05:002012-06-05T11:58:47.136-05:00Vegan Chicago: Restaurant Review of Fritz Pastry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFpNoQ9rl0WeHBhoPXg7zLp206kikGyyqMsYcM0lQkRC2Ky1SCkGpshAjdKLf4asp92Ec-93mz4DxjIrs5I-V3YI3iOwgCReFEqJB78OSmUxlqUG2ehgxIU8c3CwB2v-ggJVwafVjAWmlY/s1600/IMG_7786.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFpNoQ9rl0WeHBhoPXg7zLp206kikGyyqMsYcM0lQkRC2Ky1SCkGpshAjdKLf4asp92Ec-93mz4DxjIrs5I-V3YI3iOwgCReFEqJB78OSmUxlqUG2ehgxIU8c3CwB2v-ggJVwafVjAWmlY/s200/IMG_7786.JPG" width="200" /></a><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.fritzpastry.com/" target="_blank">Fritz Pastry</a> recently changed ownership and not only do they have vegan donuts (!!) and other goodies, but now Saturday & Sunday brunch as well as wraps. I checked out brunch the second weekend they announced having it. I really enjoyed it and will be back to try other menu options (the menu has changed since I was there - I think they change it every few weeks). If you're looking for a quaint brunch with a coffee & pastry shop vibe, this is your place! They also have an <a href="https://www.facebook.com/photo.php?fbid=10151531297400145&set=a.249459700144.287151.197768640144&type=3&theater" target="_blank">outdoor patio</a> for the spring/summer/fall and while small, it's still cute.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtyZ6J16z9QgvaBHlUzwRXQc6tj3zofWOLQsKyTk231NUrPfm0dNnrppKa_TbawaJ5C2TMK1LoJ3wpHhJmuS59lKuiX2ljQ3AaYMFpmpMGGIH4f3H1AzrXp1LVghHljRxHbjvVflxgoYJC/s1600/IMG_7784.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtyZ6J16z9QgvaBHlUzwRXQc6tj3zofWOLQsKyTk231NUrPfm0dNnrppKa_TbawaJ5C2TMK1LoJ3wpHhJmuS59lKuiX2ljQ3AaYMFpmpMGGIH4f3H1AzrXp1LVghHljRxHbjvVflxgoYJC/s200/IMG_7784.JPG" width="200" /></a><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Now, when I went there, the brunch menu had carrot cake pancakes and a tofu scramble as their vegan options. As of today, they have blue fennel hash (purple potatoes, carrots, onion, zucchini, baked tofu and red pepper ketchup - $8.50) and lemon cardamon pancakes (with seedling fruit blueberry syrup and whipped cream - $9). I'm not sure which menu sounds better! My tofu scramble was really awesome. It came with a variety of veggies - red potatoes, carrots, onion, zucchini. There was also a red pepper sauce (I'm pretty sure it was this - I ate this a bit ago so if memory serves!). I love ketchup on my tofu scrambles, so I piled that over the potatoes and such. The tofu was also baked. Super tasty and a great scramble over all. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">I also split a raspberry tart with my friend. I love raspberry desserts! This was a perfect ending to my brunch along with my soy latte.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfvZAPKWLYgGK_GKLxM-V1MJq3WZMyo8t00i4k3NGzvfSmhinMm5LFetc1r4nodb5X3JfQvgL4Wn5BUYS3jqx1jyGO4VvRDGuJzMNFyaaJGj4nbfHHDcK_4EFTUSn4ikIv4bOepaSf4NC1/s1600/IMG_7785.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfvZAPKWLYgGK_GKLxM-V1MJq3WZMyo8t00i4k3NGzvfSmhinMm5LFetc1r4nodb5X3JfQvgL4Wn5BUYS3jqx1jyGO4VvRDGuJzMNFyaaJGj4nbfHHDcK_4EFTUSn4ikIv4bOepaSf4NC1/s200/IMG_7785.JPG" width="200" /></a><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Their only prepackaged vegan wrap is the balsamic roasted veggie wrap (though the bbq tofu sandwich is vegetarian - there is cheese). The wrap has eggplant, red pepper, zucchini, soy mayo, organic greens on a tomato wrap. It comes with chips and a pickle all for $7. There is also a seasonal salad for $6.25 which comes with seasonal veggies, fruits, and lemon-balsamic vinaigrette. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Brunch is served on Saturday's and Sunday's from 9 a.m. to 2 p.m. Go check it out, Chicagoans! </span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>Miss Lexyhttp://www.blogger.com/profile/01616480521438166017noreply@blogger.com0tag:blogger.com,1999:blog-7729886623213766434.post-24497326446346336922012-06-03T15:42:00.001-05:002012-06-03T15:42:24.188-05:00Product Review: PureFit Bars + Raffle!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZlg6HjIg5wBtzuOBKnqLQJZAWDkj5UhiJ8DvWq9imdNFASE7LqjFaOO_knbfWAS5Ou8nNqkA7S_fUGar_ydbD5sYpac-g42GWRtzh_P2PE-qHd4m__NTyhCT7cTRPbvYL3T3um06kVCH/s1600/purefit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZlg6HjIg5wBtzuOBKnqLQJZAWDkj5UhiJ8DvWq9imdNFASE7LqjFaOO_knbfWAS5Ou8nNqkA7S_fUGar_ydbD5sYpac-g42GWRtzh_P2PE-qHd4m__NTyhCT7cTRPbvYL3T3um06kVCH/s320/purefit.jpg" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">A few weeks back, <a href="http://purefit.com/" target="_blank">PureFit</a> nutrition bars approached me to review their line of vegan protein bars. I was very much obliged! I tried all five of their flavors for breakfast over the last week or so. </span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Before I talk about each bar, I'd like to point out all the great things that each of the nutrition bars offer: high in protein, will not melt, no wheat, diabetic friendly, non-GMO soy used, gluten-free, all natural, kosher, vegan, nondairy, low glycemic, no hidden carbohydrates, no artificial sweeteners, no trans fatty acids, and no hydrogenated oils used.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Personally, I thought this product was absolutely perfect for a quick boost before working out. I had one before going to the gym one morning and it was awesome! If you are in a rush in the morning and can't sit down for breakfast, PureFit nutrition bars are a lovely to-go meal as well. </span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">The texture
of all these bars isn't like say a granola bar where it is crumbly or
mealy, but more cohesive and like your general protein bar.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Almond Crunch</b>: This bar tasted a lot like almond extract to me in a way. If you really love that strong almond-y taste, this is your bar. It was probably my second favorite of the bunch. </span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Berry Almond Crunch</b>: If you are a fan of that tart berry taste, this would be your bar. I think I liked this bar the best. I'm one of those berry folks! </span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Chocolate Brownie</b>: Now, if you want to sneak some chocolate into your protein bar, this one is for you. I'm not a huge chocolate or sweets person to begin with, so the whole bar was a bit much for me. I had to save half for later!</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Granola Crunch</b>: If you are thinking this bar is like a granola bar, you're wrong. It's still definitely not grainy. You can still taste that nutty, oat-y flavor, though!</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Peanut Butter Crunch</b>: For you peanut butter fans out there, this one is for you! This is like a peanut butter explosion. I liked this bar a lot. Definitely a great one before your work out! </span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">For a complete nutritional guide to each bar with ingredients, please see the PureFit <a href="http://purefit.com/nutrition-info" target="_blank">website</a>.</span></span><br />
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<span style="font-size: small;">Vegan Miss readers!:<b> You can use the code <i>VEGANMISS</i> during checkout when you purchase <a href="http://purefit.com/shop-online.html" target="_blank">PureFit</a> Bars online and receive 25% off!</b></span>
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<span style="font-size: small;"><b> </b></span></div>
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<span style="font-size: small;"><b>Raffle:</b> Enter in this raffle and receive a 15 count box of any flavor of PureFit bars of your choice!</span><br />
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<span style="font-size: small;">How to enter:</span></div>
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<li><span style="font-size: small;">Leave a comment on this blog post with which flavor you'd like and your email address</span></li>
<li><span style="font-size: small;">Like PureFit on <a href="https://www.facebook.com/PureFit" target="_blank">Facebook</a></span></li>
<li><span style="font-size: small;">Follow PureFit on <a href="http://twitter.com/#%21/PureFitBars" target="_blank">Twitter</a></span> </li>
</ul>
Winner will be announced on Monday of next week (6/11/12). <span style="font-size: small;">Please leave me a way to contact you in order to receive the box of goodies!<b><br /></b></span></div>
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<a class="rafl" href="http://www.rafflecopter.com/" id="rc-613bf80">a Rafflecopter giveaway</a>
<script src="//d12vno17mo87cx.cloudfront.net/embed/rafl/cptr.js">
</script>
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</div>Miss Lexyhttp://www.blogger.com/profile/01616480521438166017noreply@blogger.com22