March 2nd, 2006

Awesome Tasty Wrap

Back when I lived in Virginia, I used to get the same salad every weekend. I can't remember what the hell it had in it, but I remember the basic idea behind it. So... take out the meat and cheese, add some more veggies, and voila! I've got my salad back. Except since I'm too lazy to use such civilized objects as forks, I made it a wrap.

Eat up!

My awesome wrap with mixed baby greens, corn, dried Medjool dates, jicama, tomatoes, and a fruity vinaigrette

P.S. If anyone's into eating local & seasonal foods... yeah. Save this one for summer :(

Vegan Sweet Potatoes

I am mega-guilty of eating traditional holiday foods year-round. I'm not sure why we don't do that anyway... as a kid I had to wait all year to eat these sweet potatoes, but now as an adult big kid I make them whenever the heck I get a craving.

Relatively recently I discovered that 99.9% of America thinks "traditional" Thanksgiving sweet potatoes involve marshmallows (since, you know, the Pilgrims at it like that). I grew up eating a different version that is a) better and b) vegan.

Here's the recipe, enjoy! Don't wait til November to try this.

Vegan Thanksgiving Sweet Potatoes with apricots, walnuts, and maple syrup

Tofu in ice cream

I've been meaning to put my ice cream maker into use and plan on using a recipe that calls for silken tofu, soy milk, maple syrup and vanilla. I was wondering, for those who have made ice cream with tofu, does the taste of tofu really come through? Because the thought of tofu-tasting ice cream is kind of off-putting.
happy parsnip

Coconut Milkshake (for those in warm climates)

I live in South Florida, and I am not well-suited for the heat. It's very uncomfortable, and it gives me migraines. My dad likes to keep the house between 80 and 82 degrees during the day, which is like torture for me. He did that today, so I took a cool shower with minty Dr. Bronners and then decided that I needed to drink something sweet and icy. Cardamom is used in the East as a cooling spice for summer foods, so I built a drink off of that. It ended up being like a vanilla milkshake, except light and cooling where a normal milkshake (with soy ice cream, or with dairy as far as I can remember - it has been a long time) is usually kinda heavy and filling. I'm sure this has been done before, but it was so good that I felt the need to record it.

Ingredients: (amounts depend on the size of your glass)

  • can of coconut milk
  • light soy milk (the low-cal stuff balances out the fat content of the coconut milk)
  • ground cardamom
  • maple syrup
  • ice (crushed is easier)

Fill a glass 2/3 with crushed ice. Add about 1/5 - 1/4 can of coconut milk, a pinch of cardamom, and a tablespoon or two of maple syrup, depending on how sweet you like it. Then fill the glass with soy milk, but leave some room for expansion because the blender incorporates some air into the mix. Give it a little stir, then pour the mess into the blender and blend until it gets a milkshake consistency. Pour back into the glass, and add more cardamom if you like (but it's really not necessary).


soy-glazed sweet potatoes.

I saw this recipe in a magazine today. It looks fairly simple, and the picture looked deeee-licious, so hopefully I'll get to try it soon. :)

Soy-Glazed Sweet Potatoes
Makes 12 pieces, serves 6.

3 large sweet potatoes
1 tablespoon roasted sesame oil
2 tablespoons brown sugar
2 tablespoons mirin or sweet sherry
1 tablespoon minced garlic
3 tablespoons soy sauce
1/4 cup water
1 tablespoon toasted sesame seeds

Preheat oven to 400 degrees. Scrub the sweet potatoes and cut them lengthwise into quarters or halves. Place them in a baking dish roomy enough to hold them in a single layer. Combine the rest of the ingredients except the sesame seeds. Brush all of the resulting sauce over the sweet potatoes, then cover the dish tightly with foil. Bake until nearly tender (50 minutes-1 hour). Remove the foil, baste the sweet potatoes with their juices, and return to the oven until the liquid has reduced to a glaze and the potatoes are fully tender (15-20 minutes longer). Sprinkle with sesame seeds and serve.