December 1st, 2008

me + sadness = true love
  • burnsad


so, i am doing the master cleanse right now. winding down from day 1. and thinking about what i am going to eat when i am done with this. when i go back to foods i can chew, i want to make a really awesome raw meal. i will only be cooking for one (maybe two). im looking for something pretty simple and really delicious. not just a salad.

i love all nuts and vegetables (except pickles.. i dont know if thats a vegetable or considered raw, but i hate them) so there isnt anything off limits. and i love to cook and mix and whatever there is to be done in the kitchen, so no limits on that either. help me eat!

and thanks in advance!

help with carrots

I've been getting carrots weekly from my CSA and am at a loss for what to do with them. I have like three bunches in my fridge. My instinct is to make soup, but my boyfriend/co-conspirator-in-the-kitchen is not a friend of carrot soups.

So, I'd love suggestions for recipes that use a fair number of carrots but are not soups. Any ideas?


Vegan cut out cookies with liquid oil?

Does any one have a recipe for rolled and cut vegan sugar cookies that doesn't call for shortening or margarine (I want to avoid trans-fats and palm oil, and I want to keep the cost down)? I'm looking for something that uses vegetable/canola oil as the fat.

I'd also like to avoid maple syrup, it's just not in the budget for this project. I'm hoping for cheap and delicious cookies to make for the neighbors.
  • anka911

Winter cream soup

cream soup
When the days are getting cooler and shorter we tend to turn to comfort food for that little extra warmth and coziness. Although associated with less healthy ingredient, comfort food can be filling and yet good not only for the soul but for you health Try this creamy soup next time you are in a mood for something warm. It uses beans and potatoes for the creamy texture along with the seasonal root vegetables. And it is a breeze to make.

2 tablespoon extra virgin olive oil
1 medium onion, chopped
2 celery stalks, chopped
2 medium parsnips, peeled and cut in big cubes
3 medium potatoes, peeled and quartered
6-8 cup of vegetable broth
1 can of white beans, rinsed
4 tablespoon minced fresh dill, divided. More for serving
½ teaspoon liquid smoke (optional)
½ cup vegan cheese (optional) could be substituted with soy milk and 2 tablespoons nutritional yeast.
2 tablespoon simulated bacon bits (optional) for serving

soup pot

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Soda Farls

Originally uploaded by hellboundwarpig
Here in Northern Ireland, Soda Farls are part of the traditional fry up. So are great with fried up potato bread, tomatoes, mushrooms and maybe a dollop of HP sauce for breakfast. I plan to double up this recipe the next time as the kids love them with jam.

2 cups plain flour
1 teaspoon baking soda
1 cup soy milk
1 tablespoon lemon juice

1. Add 1 tablespoon lemon juice to the cup of soy milk. Stir and let stand for 10 minutes.
2. Sieve all the dry ingredients into a mixing bowl.
3. Gradually add the curdled soy milk and bring the dough together.
4. Turn out the dough onto a well-floured surface and give it a gentle kneading until you have a nice round shape.
5. Divide the dough into 2 and knead both halves to form round balls.
6. Roll these out to about 25cm in diameter and cut into quarters.
7. Preheat the griddle or pan. To check the temperature, dust with flour. Once it starts to colour, brush off and turn the heat down.
8. Place the farls onto the griddle/pan and once you have a good colour on one side (2-3 minutes) flip over and cook for 5-10 minutes. The farls will rise into puffy pillows.
9. Test by pressing the middle, if they are still squidgy, flip over and continue cooking to bake out the centre of raw dough.