Sunday, February 26, 2012
Just as I was resigned to order one of those salads minus this and that, my friend said, hey, they have a vegetable stir fry, and showed me where it was. Nothing but veggies, sauteed in sweet and sour, served over rice and wontons. Yay! And it was delicious. I was very thankful.
So I definitely recommend this awesome veg dish if you're going there. Haven't been? It's at Penn Square Mall, off of Northwest Expressway and I-44. And they also have a great kids menu, if you're like me and still having to feed your kids, well, kid food. If not, they also have a special salad on the kids menu, apples, and steamed veggies :) My child had a corn dog :/ But we'll get there someday...
Thanks Danielle, for being so thoughtful, and thanks to you and Justin for a fun night out!
Thursday, February 23, 2012
She loved the meal and was really surprised by the flavor ;) Then she had some of my Uncle Eddie's Vegan Oatmeal Raisin Cookies, and loved those. She said, I've never really cooked without meat. So, she may have a new perspective, and will be visiting more often so will be treated to more Vegan meals. Who knows, she may be on the side of the animals before long :)
Sunday, February 19, 2012
Saturday, February 18, 2012
Thursday, February 16, 2012
Tuesday, February 14, 2012
1. Preheat the oven to 375 degrees. Lightly grease standard muffin tins or fill the muffin cups with cupcake liners.
2. In a food processor or by hand, whip the egg replacer powder and water until it's smooth and creamy, about 1 minute. Add the nondairy milk and 1/4 c of the water.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the vanilla extract and the remaining 1/4 c water, and beat well to thoroughly combine.
4. In a separate bowl, stir together the flour, baking powder, and salt. Add this, along with the egg replacer/milk mixture, to the butter/sugar combination. Beat until combined.
5. Fill the muffin cups with the batter and bake for 20 to 30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. Remove from the oven and place on a wire rack to cool. Make sure the cupcakes have cooled completely before frosting.
Yield: 10 to 12 cupcakes
1. With an electric hand mixer, cream the butter until smooth.
2. With the mixer on low speed, add the confectioners' sugar, and cream for about 2 minutes.
3. Add the cocoa, vanilla, and milk, and turn the mixer to high speed once all the ingredients are relatively well combined.
4. Beat on high speed until the frosting is light and fluffy, about 3 minutes. Add 1 to 2 Tbsp more milk if it's too dry.
5. Cover the icing with plastic wrap to prevent drying until ready to use. Store it in a covered container in the refrigerator for up to 2 weeks. Rewhip before using.
Yield: Enough for one 9-inch cake or 8 cupcakes*
*I was able to ice all 12 cupcakes with this batch and had enough left over to save for the party
Monday, February 13, 2012
Tuesday, February 7, 2012
1. Slice or cube 8 oz. tempeh
2. Heat 4 Tbsp. nondairy butter, 1/2 tsp garlic powder, 1/4 tsp coriander (I substituted a dash of allspice and a squeeze of lemon for the coriander) over medium high heat
3. Add tempeh and 2 Tbsp tamari
4. Saute until golden brown
Sunday, February 5, 2012
Saturday, February 4, 2012
I may be throwing in the towel a bit early, but my child has got to eat. It turns out that he's attuned enough to what I'm putting on his plate that he can tell it's not what he used to get. I've tried the best Vegan "chicken" and "hot dogs" and he very plainly doesn't like them. I've given these things to him for a couple of weeks now and he is not being fooled. He loves beans. But he shouldn't and won't eat them every day.
Hopefully, when he's a little older, we can have a discussion about the foods we eat and he can make a decision for himself. I'm obviously not the one to do it for him. It would have been much different if I'd been living this way before he was born. So, begrudged, I bought a bag of Tyson chicken nuggets today.