October 22nd, 2006

space plane

Baudelaire White Bean Salad

After I finished the last book in A Series of Unfortunate Events I was inspired to make the salad described in an early chapter and, my friends, it was delicious. The book merely listed the ingredients, so the quantities are pretty vague: just do whatever feels right.

Ingredients
One can of white beans, drained
3-4 roma tomatoes, chopped (the book said cherry tomatoes but I'm sure any tomato will do)
Handful of fresh basil leaves, chopped
1-2 tablespoons olive oil
2-3 tablespoons lime juice (I like lots of lime juice)
Cayenne pepper
Salt and ground black pepper (not canon; optional)

Combine all ingredients, chill, and serve! The book said the salad was very refreshing on a hot day, and indeed it is.
  • folkcek

Vegan Spaghetti Squash Parmesan

#1. thanks for everyone who helped me with the pumpkin pie last night. i used the lite silken tofu and it came out amazing. i can't wait to make it for my family at thanksgiving.



#2. i got this recipie from my s.o.'s mother and it's AMAZING. it's actually supposed to be romano cheese and not parm, but i coudln't find vegan romano and it was really really good this way anyway.


SPAGHETTI SQUASH PARM

1 2-2 1/2 lb spaghetti squash (i didn't weigh mine.. i just used a smallish one)
2 tbsp XVOO
1 tbsp soy butter
1 or 2 cloves garlic, minced
salt and pepper to taste
vegan parmesan "cheese" (my co-op was out of vegan parm so i made my own by combining 1 cup nutritional yeast with 1/2 cup almonds and a little salt and blending it til the almonds were thoroughly pulvarized. The recipe called for regular almonds but i used tamari almonds from whole foods and it was quite tasty)

preheat 350. cut squash lengthwise & scoop out seeds. place cut side up in a roasting pan in about 1" of water. cover with foil and bake for 45 minutes or til fork-tender. (mine was in for more like an hour.)
as soon as squash can be handled fork out the spaghetti-type strands and put in casserole dish. discard shell.

in a small skillet heat oil and butter and saute garlic for a couple minutes. pour mixture over the squash evenly. add salt and pepper. sprinkle with "cheese" and bake for an additional 10 minutes. (the original recipe called for 1/4 cup cheese but i ended up using a lot more in mine [over a cup]. it's a matter of taste i suppose)

enjoy! <3
yay autumnal veggies!
Roly Poly

Plum spread

I got a small bag of prune plums at the farmers market today, and since they were so overripe that they mushed when I tried to pit them, I came up with this to do with them:

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Spread it on toast/waffles/biscuits, or stir a spoon of it into some soy yogurt (vanilla in this case):



Without added sugar this won't keep all that long in the fridge, so freeze some if you make a big batch. In fact, you could freeze this in ice cube trays, then get (or make) a big tub of plain yogurt (much cheaper than the little ones!), drop a cube of this stuff into a small tupperware, top it off with yogurt, and take it to work/school with you for a snack later.