Thursday, April 21, 2011

Hot and Sour Soup

Feeling as though my head was about to explode, I put on my apron and started chopping. Much to my dismay I have been plagued by the wicked cold of the Northwest. Yes I know every one has it, but it always stuns me when I get sick. Like I should be immune. After three days of sniffling and moping around I broke out my weapons, hot and sour soup and whiskey.
My new abode is located very conveniently to my favorite Portland market, New Seasons and a very nice liquor store. In the produce section I grabbed carrots, onions, garlic, ginger, green onions, broccoli, savoy cabbage, and mushrooms. When I arrived home to my clean kitchen I warmed myself a drink consisting of orange juice, ginger, echinacea tea, and delicious Maker's. Maple syrup can be added for you sweeties. I started my hot soup pot with some coconut oil, onions, garlic, red chili peppers, mushrooms and roughly chopped ginger. After tender then came the rice vinegar and soy sauce. Following minutes of potent vinegar scented steam, I added water and started on my road to chopping tons of fresh veggies.
I wasn't really looking to make a traditional Hot and Sour Soup when I started, so if you do here is a good version. When the broth boiled the buckwheat noodles and carrots went in. After about 4 minutes I added the cabbage, followed by the broccoli a minute or two later. The broth needed a bit more soy sauce, but no more spice! It was spicy. After eating this and downing my drink, my sinuses felt quite good. I hope everyone is staying healthy and if you find yourself plagued with the cold, then try this combo. Sure to cure! Until next time, see you in the kitchen.

Wednesday, September 15, 2010

Birthday Love

On the first of September was my wonderful friend Angela's birthday and her cake of choice was simply a yellow cake with chocolate frosting. Although, this lady is not vegan... I am, so Angela got a vegan cake atop my great grandmother's cake stand. I surmounted to this vanilla cake recipe and was quite impressed with the texture and density of the cake. We nibbled away at this cake slowly, bearing in mind that we had just finished a deluxe lasagna dinner.
Secondly, was my dear sister, Emily. Considering it was a Swedish themed joint birthday with a friend of hers at a bar, Emily decided on cookies. Easy to share and tasty too! I prepared a Lemon Currant Sugar cookie, along with a Cardamom Chocolate Chip cookie. The Swedes are definetely big on their cardamom and currants. The birthday girls enjoyed these tasty bits of goodness over beer and more beer. Cheers!
Lastly, my man Jonathan. I'm always super excited to make his birthday treats because they are a huge challenge and some of my favorite flavors too. He likes peanut butter, chocolate, nuts, cookies, ice cream, cake, mousse and just about anything that contains sugar. So really I can't go wrong with Jonathan's dessert. I was planning on making a cake, but looked at the time and quickly re-strategized. I whipped up a Chocolate Peanut Butter Salty Caramel Cookie Tart. Did I get it all? I started off with a cookie crumb crust, followed by layers of peanut butter mousse, chocolate chunks, chocolate caramel ganache and salted mixed nuts. Our friends enjoyed this over a couple of whiskey drinks.

Tuesday, July 27, 2010

Recipe Organization

So I have organized my recipes that I have invented over the past 8 months and I have over 60! So excited, to send them off to someone whom can publish them...I can't decide whether to do an ebook or a regular book. Although the ebooks are offering so many options and ways to be "green", I really love my stack of cookbooks too. Hmmm. The tech industry contributes so much to waste and regular books use many trees. So I will investigate further and someday you all will see my book whether it's on a tiny screen or right on the bookshelf. If any of you have ideas or opinions on what I should do, please let me know!

Friday, July 23, 2010


The beloved hemp plant known for so much more than it's exquisite protein concentrate, is one of my new favorite additives. If you haven't noticed I'm a bit of a health nut and like to add nutrition where ever I can, even if it is in a cookie! Yes, thats right I have been adding hemp protein powder and hemp-seeds to my favorite cookie recipes for some extra substance. This way I can eat a cookie for breakfast and who doesn't love to do that. I would way rather have a cookie for breakfast, than a cliche protein shake.
Hemp is a plant-based protein that stays with you for hours so you can keep on, keepin on. I enjoyed a Cocoa Ginger cookie for breakfast recently that I had replaced 1/2 of a cup of flour with hemp protein powder. It has a certain grainy/nutty flavor to it, but can barely be tasted. After eating these cookies and a cup of coffee I was ready to combat the world! Don't worry I didn't, but I could have :) If you are new to hemp protein I would start by substituting 1/4 cup flour for protein. It is an acquired taste, but you will definitely reap the benefits. Remember your strong body needs protein and carbs to build muscle and sustain energy, so enjoy this tip. See you in the kitchen!

Delicious Lemon Blueberry Tart

The more I cook for myself and friends at home the more it occurs to me how I really love making my own food. This tart was recent discovery... I have been to many a restaurants and have been endlessly disappointed with vegan desserts. Especially, traditionally egg based desserts, such as lemon curd. I love tofu, but it is never a good thing when you can taste it in your slice of pie. Ewww. I do believe that there are some things that just shouldn't be vegan, but after this recipe Lemon Tart is not one of them
So this perfect for summer recipe boggled my palate with it's intense lemon flavor and oh so smooth not-tofu-ee texture. Hope you enjoy and Happy Summer!

Luscious Lemon Tart

1 1/2 cups whole grain flour
1/2 t. salt
1/4 cup brown sugar
1/2 cup coconut oil
1/4 cup cold water

Mix flour, salt and sugar together. Cut coconut oil into the dry mix until crumbly. Gently work in cold water until the dough comes together. Roll out, and place in pan(s) and put in a 350 degree oven for 10 minutes. Remove from the oven and allow to cool completely, while you make the filling.

Lemon Filling:

1 cup silken tofu
1 cup powdered sugar
3/4 cup granulated sugar
Zest of 3 lemons
2 1/2 T. cornstarch
1/4 cup flour
2/3 cup lemon juice

In a food processor or blender puree tofu until smooth, about 1 minute. Add your powdered sugar and granulated sugar and process for another minute, scraping down the sides when needed. Add the remaining ingredients and blend until smooth. Pour into cooled tart shell and place in you pre-heated 350 degree oven for 25 minutes. The filling should jiggle like jello when it is ready. Add your favorite berries on top and let cool. Serve with a dash of powdered sugar and maybe a couple more berries. Enjoy and see you in the kitchen!

Thursday, July 8, 2010

Pico de Gallo

Summer is always the best time to munch on chips and salsa. Whether it's poolside, at a BBQ or sharing a drink with friends this snack always satisfies. Here is my recipe for Pico de Gallo, it's simple, fresh and sure to please. Serve it with multi grain chips and it's a winner!
Pico, Pico, Pico!

6 Roma tomatoes
1/2 a large white onion
1/2 a jalapeno
1/2 a bunch of cilantro
1/2 t. salt
1/4 t. black pepper
1 T. minced garlic

Mix it altogether and enjoy! Don't forget to wash your cilantro thoroughly, since sand gets trapped in the leaves. Also, use the stems of the cilantro as well as the leaves. They pack a lot of flavor. If you don't have time to chop all these ingredients, just simply throw them in the blender or food processor. Ahh, so easy! See you in the kitchen.

Pan Fried Cilantro Rice Cakes with a Creamy Chipotle Sauce

This experiment was not only vegan, but gluten free too! The rice cakes were delicious as an accompaniment to a salad and as a base in a sandwich. Hope you enjoy the picture! See you in the kitchen.