Tuesday, January 17, 2012

lentil pepper stew.. mrrrrmmmm!!!!

perfecting the art of ramen noodles as fancy veggie tofu pad thai

Sunday, January 8, 2012

thai from scratch II

and my first vegan pad thai....with tofu shitake noodles


i am perfecting the art of thai cuisine from scratch

yellow curry - carrots, mushrooms, peppers, tofu

green curry - peppers, peas, mushrooms, tofu

Wednesday, September 14, 2011

1/3 cup peanut butter
4 tablespoons coconut oil
2 cups brown sugar
2/3 cup almond-soymilk
2 teaspoon pure vanilla extract
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
2 cups rolled oat
1 cup dark chocolate chips

Preheat oven to 425°F Oil a large baking sheet; set aside.2Whisk together first five ingredients until very smooth. Add remaining ingredients, and stir to combine (be sure to mix in thoroughly the baking soda and salt--you may want to stir these into the flour first).3Drop batter by large spoonfuls onto prepared baking sheet. Bake for about 8 minutes, or until tops just begin to crack. Remove sheet from oven, and wait 10 minutes before transferring cookies to a plate or wire rack.

(from food.com although i tweaked it a lot)

Saturday, September 10, 2011


From La Dolce Vegan!

1.5 cups flour
1.5 tsp baking powder
1/4 tsp salt
1 cup "milk" (i used soy)
3 tbsp oil
1 banana
3 tbsp sugar

In medium bowl, stir together the flour, baking powder, and salt. In blender, combine banana, oil, "milk" and sugar, blend until smooth. Pour in flour mixture and stir together gently until "just mixed". Portion batter onto a hot non-stick pan, fry in to pancakes, you know the drill.

Serve with tofu sausage patties, as I did, and gorge happily until you cry/vomit :)

Friday, September 9, 2011


3/4 cup peanut butter
1/3 cup canola oil
1 cup brown sugar
1/4 unsweetened almond milk (or your preferred non-dairy milk)
2 teaspoons vanilla extract
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/3 cup peanuts

Preheat oven to 350ยบ F. Lightly grease a metal 8 x 8-inch baking dish.

In a mixing bowl, use a fork to vigorously mix together peanut butter, oil and sugar. Stir in the milk and vanilla. Stir in flour, salt and baking powder. Once you get the flour somewhat mixed in, it‘s easier to just use your hands to knead the dough until soft. It will be very very thick and won‘t spread on its own. Transfer dough to the baking pan and press it into place. Sprinkle on the peanuts and lightly press them into the top.

Bake for 22 to 25 minutes, the Blondie edges should be just barely darkened. The top will appear soft, and that‘’s okay. Remove from oven and cool completely before slicing into 12 squares.

From the post-punk kitchen


2 tablespoons ground flaxseeds
1 cup almond milk (or your fave non-dairy milk)
1 teaspoon apple cider vinegar
1/4 cup water
1/4 cup pure maple syrup
2 tablespoons canola oil
1 teaspoon pure vanilla extract

1 1/4 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice

1 cup peeled grated carrot, about 6 ounces (see note)

In a small mixing bowl, using a fork, beat the flax seeds together with the milk for about a minute. Add the vinegar, water, maple syrup, oil and vanilla. Mix well.

In a large bowl, sift together flour, baking powder, salt, and spices. Make a well in the center and add the wet ingredients. Mix with a wooden spoon just until combined. Fold in grated carrot. Let batter rest for at least 5 minutes.

Preheat a large non-stick pan over medium heat. Lightly coat pan with cooking spray or oil. Add batter in scant 1/4 cup scoops. I use an ice cream scooper for this and it works magically. Cook three at a time for about 4 minutes (or until the tops look mostly cooked), then flip and cook until lightly browned, 2 more minutes.

Keep on a plate covered with tin foil until ready to eat. Serve with pure maple syrup

From the post-punk kitchen