Tuesday, December 30, 2008
Monday, December 29, 2008
Sunday, December 28, 2008
Saturday, December 27, 2008
I love dessert. I love eating dessert. I love the idea of making my own dessert creations. Truth be told, however, I rarely actually do that. I would much rather search for a recipe, be inspired by a blog post, or buy a cookbook by someone who is clearly more experienced than I, and avoid being disappointed. You’d think, as someone with a science background, that the science behind baking would intrigue me, but...tis not so.
Luckily, I got two vegan dessert cookbooks for Christmas: My Sweet Vegan by Hannah Kaminsky and The Joy of Vegan Baking by Colleen Patrick-Goudreau. I have to say that one of my favorite things about both of these books is all the pictures! They make the recipes so much more mouthwatering and memorable.
I was also elated to be gifted with a Kitchen Aid food processor from my parents. So, the first thing I did was make peanut butter. This is good for a number of reasons. First, I can’t control myself around an entire jar of peanut butter, so now I can make limited quantities. Second...um...I like peanut butter? I’m not sure why I said there were a number of reasons, peanut butter just rocks.
Anyway, after making my peanut butter, I was flipping through My Sweet Vegan and found the peanut butter cookie recipe. The best part, they are made with red lentils...not only did I have them in my pantry, but it would make them gluten free!!
So, you’ll have to get the book yourself if you want to try them, but I will tell you that I woke up bright and early this morning before my yoga class to make them, and they are awesome. I am pretty sensitive to the bean flour taste, but you can’t taste it even a little in these cookies; they are chewy and peanut buttery and even better than I thought they would be! I didn’t have parchment paper, so I just used a bare ungreased baking sheet and removed them soon after taking them out of the oven so they wouldn’t stick. I suggest flattening them a little before baking so they have that flat peanut butter cookie look. I skipped that on the first batch and they weren’t as pretty.
Nutrition Information: 112.8 Calories; 5.5g Total Fat; 0.9g Saturated Fat; 0.0mg Cholesterol; 11.7g Carbohydrates; 1.1g Fiber; 3.3g Protein
These were perfect with a nice glass of unsweetened soymilk (sweetened with english toffee flavored liquid stevia). I had them for breakfast :) You might want to save them for dessert, but I couldn’t wait until then.
So that’s it for the food. My holiday was fine, kind of boring, although every single gift I received was fabulous, I feel quite spoiled this year. I also got Veganomicon and Great Chefs Cook Vegan, both of which I am excited about. Actually about 95% of my gifts were food related, so I’m sure they will be popping up on here in one way or another!
I'm going to dinner at my friend's house tomorrow and I offered to bring two appetizers, because they are having non-vegan potato leek soup for dinner. I'm thinking stuffed mushrooms, any ideas for a second app?
I hope everyone had (or is having, I don’t think Hanukkah is over yet?) a great holiday! I’ll be able to catch up on everyone’s blogs soon, if I haven’t already...I feel so behind!
Tuesday, December 23, 2008
Monday, December 22, 2008
Spelt is allergy friendly. Although it does contain gluten it is different from modern wheat, highly water soluble making it easier to digest. Research has shown that like kamut, another ancient non hybridized wheat, spelt can be an excellent substitute for most people with wheat allergies.I'm not a gluten free expert, and I don't need to be gluten free, so I'm okay with this, especially because this pasta is tasty...but I do see a lot of recipes that are called gluten free that contain spelt? Maybe someone who IS an expert can enlighten me on this. The impression I got it that some people with a gluten allergy or intolerance are okay with spelt, but if you have Celiac Disease, its a big no-no.
Thursday, December 18, 2008
Wednesday, December 17, 2008
Tuesday, December 16, 2008
I'm feeling a little blah. Mostly because I was SUPER pumped for my workout tomorrow, and now it is going to snow and I doubt I will be able to go. For some reason, the town my gym is in is turning off the water at 9AM, so they are only open until then. Sounds like schools will even be closed, so I doubt I'll be able to go. This is extremely irritating to me. I'm considering getting a guest pass to a gym in another town for the day.
Monday, December 15, 2008
Sunday, December 14, 2008
Saturday, December 13, 2008
Thursday, December 11, 2008
I have a couple of things I want to talk about today, but first and foremost I wanted to say great big thank you to Joanna at A Cup of Jo! If you don't know Joanna's blog, you should definitely go say hi. She is super sweet and makes a lot of raw food creations that I can't wait to try when I get my food processor (how many days until Christmas now???).
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Wednesday, December 10, 2008
Brother: "Black-eyed peas look weird"Mom: "Ooooooh...so that's why they're called black-eyed peas! They have little black spots"Me: "Hahaha, you didn't notice when we had them last week?"Brother: "Don't trust a ho"Everyone: "... ... ... "