May 2nd, 2009
I used to rely pretty heavily on packaged prepared foods. Not microwave meals, per se (although I’ll admit I’ve eaten a fair few of those in my day as well), but mostly pre-made components that I would incorporate into my meals. Over time I realized just how much money I was spending on things that I could easily make myself, and in most cases could make better.
I still love the convenience of pulling something out of the freezer, though. That’s where the allure lies, in the comfort of knowing that in the fridge is a meal, or at least a good head-start, for those days when spending hours in the kitchen doesn’t sound quite as relaxing as sitting down with a beer. Of course, there’s always tofu and tempeh to make for a quick fix, but I don’t think The Brit would last very long on tofu and tempeh every day. That’s why I make double, triple and even quadruple batches of staples, and put the extras in the freezer. I don’t really know why it took me so long to figure that one out, actually.
It means that some days I can throw together a meal of burgers from the freezer, homemade buns (that I made at the same time as our sandwich bread), oven chips (fries) and a quick homemade coleslaw in about 20 minutes, and still feel good about it.
That lettuce from the farmers market was the best lettuce ever.
We could probably get about two weeks worth of dinners out of our freezer at the moment – I have pizza dough, chickpea cutlets, chicken-style seitan, chopped bbq seitan, apple-sage sausages, veggie ‘meatloaf’ and homemade burgers, all of which I made. It’s a better feeling to me than just having some Boca burgers and a frozen pizza to come to the rescue on those desperate days, and makes meal planning and cooking throughout the week much easier.
That’s why I love my freezer. I hope you’re getting the most out of your freezer, too.
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April 30th, 2009
Last week I went strawberry picking for the first time. Bianca met up with me (and The Brit, but he didn’t do any of the picking) at Windermere Farms, which is a locally-owned certified organic farm, run by a couple that she knows. I think they mostly grow strawberries, although I understand that they also have lima beans and squash later in the year.
We picked eight pounds of strawberries between us – three pounds for me and five for her. The whole experience of picking them was really fun, but nothing could be more fun than getting to eat them. And what better way to enjoy them than with some Chocolate Chip Quickcake?
Check out those beautiful berries.
I’m lucky enough to be testing recipes for Tami’s upcoming cookbook, and this recipe caught my eye right away. I already had all of the ingredients, most importantly the strawberries. Of course it helps that I’m always in the mood for something sweet. It was a breeze to put together, and the combination of not-too-sweet cake studded with chocolate chips paired perfectly with the juicy ripe strawberries.
This was my first tester for her book, but based on what I’ve seen, this is going to be another one you’re going to want!
Tags: sweets, testers
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April 29th, 2009
The other night I had a random craving for spinach artichoke dip. I had never before in my life actually made spinach artichoke dip, but I’ve eaten it at restaurants a few times in pregan days, and for some odd reason I had a sudden hankering for it.
I made up this recipe based on what I had on hand, but I have to warn you: while it is ridiculously delicious and easy, it is also full of processed ingredients and quite unhealthy. For a once-in-a-while snack though, I think it’ll be okay. It would probably be even more delicious with a sprinkling of vegan mozzarella melted on top, but again, I was working with what I had on hand.
A taste even an omni would love.
Spinach Artichoke Dip
Ingredients:
- 8oz frozen chopped spinach (I used the kind that’s loose in the bag, not the solid block)
- 6oz jar marinated artichoke hearts, drained
- ½ small (or ¼ large) onion, diced (I used red)
- 4oz (½ tub) Tofutti Cream Cheese
- ¼ cup Tofutti Sour Cream
- ¼ cup Vegenaise
- 1 teaspoon minced garlic
- ¼ tsp crushed red pepper
- salt and pepper to taste
- Preheat oven to 350°F
- Put spinach in a small ceramic or pyrex casserole dish and microwave uncovered for three minutes, or until thawed.
- Add remaining ingredients to spinach and mix well, mashing the artichoke hearts slightly to separate. Bake at 350°F for 20 minutes, or until the dip is bubbly around the edges.
- Serve with crostini, crackers or tortilla chips.
Enjoy!
Tags: recipes
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April 28th, 2009
You want to see more testers for Bianca’s book, don’t you? Of course you do.
Behold! The deliciousness that is Dijon-Pecan Seitan with Maple Butter Glaze.
Yes, it's every bit as good as it sounds, plus a little.
And what better to go along with that yummy spicy-sweet seitan, than some yummy spicy-sweet Mashed Sweet ‘Taters?
Did I mention creamy? Mmmmm, creamy.
Trust me people, you will want this book. Seriously.
Tags: potatoes, seitan, testers
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April 27th, 2009
Not that long ago, the beautiful, talented and altogether lovely Renae over at i eat food generously offered up some seldom-used, but perfectly wonderful, pans to whomever might need them. I eagerly put in my name, along with a few others, hoping that I could replace my (one!) nasty old scratched hand-me-down teflon skillet that I’ve been using for the past nine years or so.
The cookware gods (ie: Renae) smiled upon me, and last week I received in the mail not one, not two, but THREE practically-new Calphalon Hard-Anodized pans, free of charge.
I <3 these pans so hard.
I immediately tossed my crappy old pan, and put these new pans to work. They are so amazing – I really can not thank Renae enough for gifting me these. My cooking experience has increased so much more than I thought it would! Does anyone else remember the first time you got a really sharp knife, and you realized how much better it was? How much easier and more fun cooking could be? That’s how I feel with these pans.
The obligatory artsy shot.
Not only is Renae a super-kind giver of wonderful kitchen tools, but she’s also a talented cook, photographer and writer. I love her recipes, which are always original and never over-complicated. Her tutorials are invaluable, and her commentary and pictures to go along with it all makes her blog a joy to read. If you’ve never checked it out, do yourself a favor and head over there right now.
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