April 15th, 2008

Spinach soufflé

When I was a kid I REALLY REALLY loved Stoffers Spinach soufflé. It was like all I ate. Unfortunatly it's made with eggs and skim milk and I'm not sure how to replicate it. I'm also a big fan of creamed spinach and spanikopita, so some sort of combination of these things would be fine. Any suggestions?

Quinoa for Breakfast?

Hey Everyone,
I've currently rekindled my love for quinoa by trying out a few new recipes. My morning routine of either fruit with soy yogurt or oatmeal is getting boring, so, anyone have any ideas for a yummy breakfast recipe? My attempt this morning turned into a disgusting mess, unfortunately.

Sweet Shephard's Pie

Fearing that it might be one of the last cold nights of the Spring (well, not really "fearing", but you know what I mean) - I made a cold-night casserole. It's a twist on Shephard's Pie, made sweet and good with Sweet Potatoes and hints of Cinnamon. Sorry, no pictures, we ate it too fast.

I actually ate so much I got a belly ache. You would think I would learn.

There are a bunch of steps, but the whole process only took about 45 minutes. This is a great one to serve to omni's, if you don't mind the constant "What is this bottom layer stuff?" questions.

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Black Beans

I've soaked some black beans to make refried beans with, but I don't have the time to cook them now. Can I just store them out of water in the fridge over night and deal with them in the morning? Or will they get funky? They've already soaked for about 8 hours.

Raw Power!


I was inspired to turn a regular ol' spaghetti dish into a raw spectacle and not only did I succeed, but everyone around me devoured it in minutes. It's SO good.

Food Processor

5 portabella mushrooms
2 T. water
1 T. lemon juice
½ onion, sliced
¼ cup tamari
¼ cup olive oil
½ avocado, sliced
1 large tomato, cut in wedges
1 red bell pepper, cut up
1 celery stick, chopped
5 leaves of fresh basil, chopped (you could use 2 T. of seasoning.)
3-5 garlic cloves, chopped
¼ jalapeno
10 jarred sun dried tomatoes
2 T. olive oil from sun dried tomatoes jar
pinch of cayenne
pinch of ground pepper
1-2 T. dried Italian herbs (oregano, basil, parsley, etc)
1 T. agave nectar or maple syrup
½ tsp. salt
2 zucchinis

Lots of ingredients, but it doesn’t take too long! Combine the olive oil, tamari, lemon juice, and water in a jar and soak the onions and mushrooms. Slice the avocado and set aside. Put the rest of the ingredients, except the zucchini, in a blender and blend until smooth. Peel the zucchini with noodle integrity! You want the zucchinis to have a similar shape of noodles. Run the blender until the sauce is slightly warm. Pour the sauce over the noodles and top with the mushrooms, onions, and avocadoes. Do not pour the entire mushroom marinade into the pasta, but a few splashes adds a nice touch. This is extremely delicious and will impress anyone who has little faith in uncooked food. God this is good.