Advertisement

Customize

Favourite 'only in America' foods

Nov. 10th, 2009 | 11:14 pm
posted by: [info]vegweb_feed

I just had a brainwave *ouch* last night that I have a good friend due to return to New Zealand from the States in two weeks time.  I'm constantly seeing/hearing about all these specialty products/ cooking/baking supplies that you all have available over there, and thought I could put in a request for her to pick up something awesome for me.

But I've got a complete mind blank as to what kinds of things you can get there that we can't get here...

Any ideas from anyone living on the other side of the world?

Link | Leave a comment | Add to Memories | Tell a Friend

vegan_foodblog

(no subject)

Nov. 10th, 2009 | 06:39 pm
posted by: [info]sincerely_drew in [info]vegan_foodblog

B- acai splash berry drink and an apple

S- celery w/ peanut butter

L- salad, trader joes soy & flax tortilla chips and salsa

L #2- lentil soup

S- brown basmati rice

D- teriyaki tempeh and broccolini

(I think I may be allergic to oats... Is that weird? I just got off a detox diet during which all I consumed was veggies and herbs. During this period my sinus allergies DISAPPEARED. Well I've begun incorporating grains and nuts and fruits back into my diet. Twice yesterday my allergies flared up really bad! It was alarming and made me consider the oatmeal as an allergen. It's the only thing I can think of... Any thoughts?)

Link | Leave a comment | Add to Memories | Tell a Friend

Moving & Ode to Vegan Cookies Invade Your Cookie Jar Testing

Nov. 10th, 2009 | 03:01 pm
posted by: [info]letsgetsconed

Behold, Irish Whiskey Cremes


I hope you can handle this oncoming sweet food porn extravaganza. I hope you like cookies.

It's time to collect the photos and memories of the past two years' worth of recipe testing for the latest Post Punk Kitchen authors classic: Vegan Cookies Invade Your Cookie Jar
by Isa Chandra Moskowtiz and Terry Hope Romero.

Testing for this book happened along with testing for Vegan Brunch, and I'm currently testing for Isa's current project, a weight loss cookbook! Go figure, after cupcakes and cookies.

I adored recipe testing once again for these ladies, and bombarding everyone I know with cookies during the process. Check out the cute tester photos in the back! Not mine, I totally missed the thread on this possibility, or you would have seen one of my cats sniffing a cookie...

White Chocolate Chip and Cranberry Biscotti


Once again, the Irish Whiskey Cremes


Linzertorte Thumbprints
These are near and dear to me and Evan.
Also, a catalyst in my-possibly-being-allergic-to-hazelnuts-worries...


Chocolate Chip Cookies (with vegan white chocolate chips)



And that's it!

Please head to my new domain GetSconedPDX.com for the rest of the testing photos!


I'll pop on here a couple more times to post its activity. I prefer the layout and usability wordpress offers, and never imagined I would be kicking myself so hard, for so many years, for picking this current address. But hey, people found it and hopefully you'll keep reading my posts at their new home!



Thank you!!!


Please bookmark my new site: GetSconedpdx.com

Link | Leave a comment | Add to Memories | Tell a Friend

Share Your Twitter Page Here!

Nov. 10th, 2009 | 10:57 pm
posted by: [info]vegweb_feed

Who else has a Twitter page?

I use mine for a lot of things, but I primarily try to use it to promote veganism.....

Post your Twitter page here, and let's unite as a Veg group on Twitter!

Mine is: http://www.twitter.com/dixiefilms

What's yours?

Link | Leave a comment | Add to Memories | Tell a Friend

Any Other Single Vegans Here?

Nov. 10th, 2009 | 10:47 pm
posted by: [info]vegweb_feed

I'll tell ya....

Life can be hard, when you're a vegan, and single....

Personally, I could share my life with someone who ate animal products. And there's so few of us out there. I can count on one hand the women I've dated in the last 10-15 years....

Any other single vegans out there? Share your stories!!!

Link | Leave a comment | Add to Memories | Tell a Friend

Southwestern Corn Pudding, Chili, Salad

Nov. 10th, 2009 | 09:25 pm
posted by: [info]pinkhair_eats

cornchilisalad
Chili from A Year in a Vegetarian Kitchen, Corn Pudding from Veganomicon

1. I am obsessed with eating food in bowls, right now.
2. I did not eat all of this food, I finished the salad and realized I had way too much food and then didn’t eat any of the chili.
3. I would not normally make this corn pudding, because I am just not that into corn. I don’t hate corn, but I generally find it insipid and avoid it when possible. But everyone on the internets was all “This corn pudding is awesome, I love it, I want to have ten billion of its babies, etc” and also corn was on sale at my local market (5 ears for $1!). So I made this. Cutting the corn off the cob was really annoying and covered my kitchen in corn, but other than that it was really easy to make. The result? Tasty, but still made of corn. If I liked corn, I bet I would make this all the time. As it is, I’m glad I tried it, but it’s not going into regular rotation any time soon.
4. I made a giant batch of chili from A Year in a Vegetarian Kitchen (my standard chili recipe) to take camping with me, and then we ended up just eating bread and hummus all weekend instead. So then I ate chili for the next week and a half. At some point I added some pasta to it change it up a bit, an idea I got from some blog I read that was tasty, but meant I extended my chili eating time even longer. This chili is still super tasty and I recommend it, but I am not making it for a while.
5. Salad is good for you. I used some hummus-like dip I made instead of dressing, it turned out well.

Local: Salad fixins

Link | Leave a comment | Add to Memories | Tell a Friend

Molasses Bran Muffins

Nov. 10th, 2009 | 09:58 pm
posted by: [info]vegweb_feed

Add to: Recipe Box | |</span> MissyLJ, 11/10/09

Molasses Bran Muffins

Ingredients (use vegan versions):

    1 cup (4 oz.) all-purpose flour
    2/3 cup (2.5 oz.) whole wheat flour
    1 cup (2.5 oz.) wheat bran  (or a blend of wheat germ and wheat bran)
    2 T. (18 grams) ground brown flax seeds plus 2/3 cup water
    1 cup (8 oz.) soymilk plus 1 T. lemon juice
    1/4 cup packed Sucanat or dark brown sugar
    3 T. dark molasses
    1 T. walnut oil
    1 1/2 t. baking powder
    1/2 t. baking soda
    1/8 t. salt
    1 t. vanilla
    1/4 t. cinnamon (optional)
    1/8 t. nutmeg (optional)
    3 oz. raisins (or less depending on taste)
    4 oz. grated raw apple (optional)
    1 T. vegetable oil to grease muffin ...

Link | Leave a comment | Add to Memories | Tell a Friend

Portland, OR!! Capture and friend are coming to town THIS WEEK!!!

Nov. 10th, 2009 | 08:51 pm
posted by: [info]vegweb_feed

SO!!!


On their return trip from Washington, Capture and her friend, Chikin, will be gracing our lovely city with their presence!!

The proposed time line thus far is: come into town Thurs evening, wander around Fri, and either leave Fri eve, or Sat morn.

I'd like to get as many of us together as possible and stage a coup on Sweet Pea!!


Who's in??

Link | Leave a comment | Add to Memories | Tell a Friend

Portland Holiday Baketacular: Sat. 12/12 2pm @ Bye & Bye

Nov. 10th, 2009 | 09:27 pm
posted by: [info]postpunkkitchen

Join the Apron Activists for a holiday bake sale at The Bye & Bye, Saturday December 12th from 2pm until only crumbs are left!

There will be tempting treats as far as they eye can see. You can pick up boxes of cookies to send as gifts or just pop in for a cupcake! This bakesale is not to be missed. Biscotti! Donuts! Muffins! Cinnamon rolls! Pumpkin Pie! Gingerbread! We’ll have it all.

We’ll be raising money for the Lighthouse Farm Sanctuary, a scenic haven south of Portland OR that provides safe harbor to farm animals, each with a story to tell. We’re very excited to lend them our support!

To participate: Tie on your favorite apron and bake up some vegan goodness. Bring your treats to the Bye-N-Bye between 2 and 4pm (we’ll be selling until we’re sold out!) It would be really cool if you could provide a printed out ingredients list, too, that way if people have allergies or preferences they can size up their options.

Spread the word, thanks!

PS There will be Fauxstess! Also, check out my photos from Lighthouse last year.

Link | Leave a comment | Add to Memories | Tell a Friend

kreeli

Pumpkin & Chocolate Chip Bread

Nov. 10th, 2009 | 11:19 am
posted by: [info]kreeli



Kreeli's Magical Vegan Pumpkin & Chocolate Chip Bread
Ridiculous.


1 1/4 cups each unbleached all purpose flour and whole wheat flour
1 tbsp cinnamon
2 tsp ginger
1 tsp nutmeg (grate that shiz fresh, yo!)
1 1/2 tbsp baking powder
2 tsp sea salt

1 cup each white and (packed) brown sugar
3/4 cup vegan margarine (non-hydrogenated) -OR- 1/2 cup light oil
1/3 cup non-dairy milk whipped with 3 tbsp tapioca starch
1 tbsp apple cider vinegar
1 tsp vanilla
2/3 cup warm water
1 lb or about 450mL of pure pumpkin puree (canned or home cooked)
1 1/2 cups semi-sweet vegan chocolate chips (or coarsely chopped bittersweet chocolate)

Preheat your oven to 350F. Grease & flour two medium loaf pans (or line with parchment). Sift together the dry ingredients and set aside. In a seperate bowl, cream the sugars with the fat until well mixed. Add the non-dairy milk + starch mixture, the vanilla, and the apple cider vinegar and beat well. Alternate adding the dry mix and the water and mix well after each addition. Gently fold in the pumpkin and chocolate. Spoon into the loaf pans and bake 45 - 50 minutes, or until they test done.

You could also make 15 or so muffins from this recipe. Bake for 20 - 25 minutes or until they test done.

Link | Leave a comment | Add to Memories | Tell a Friend

Green beans with shallots and walnuts

Nov. 10th, 2009 | 07:26 pm
posted by: [info]vegweb_feed

Add to: Recipe Box | |</span> 4everVegan, 11/10/09

Green beans with shallots and walnuts

Ingredients (use vegan versions):

    1 pound of green beans
    2 shallots, thinly sliced
    1 tblspn olive oil and 1/2 tblspn olive oil for dressing
    1 tblspn mustard
    1 tblspn maple syrup
    1 tblspn apple cider vinegar
    salt and pepper, pinch
    1 cup crushed walnuts

Directions:

Take the ends off of all the green beans and wash them. Blanch the beans in boiling water for about 7 minutes. While they are boiling, slice the shallots and put them in a frying pan along with the olive oil. Cook them until browned. Drain the green beans and put them in a medium sized bowl to let them cool a bit....

Link | Leave a comment | Add to Memories | Tell a Friend

hemp burgers

Nov. 10th, 2009 | 07:09 pm
posted by: [info]vegweb_feed

Add to: Recipe Box | |</span> peacenik, 11/10/09

hemp burgers

Ingredients (use vegan versions):

    1 T olive oil
    2 cups diced onion
    1 large red pepper, diced
    4 cups cooked brown rice
    1 cup shelled hemp seeds
    3 medium cloves garlic
    1 T braggs liquid aminos
    1 T mustard
    1 tsp spicy brown mustard
    3 T ketchup
    1 tsp oregano
    1/2 tsp thyme and sage
    1/4 cup flour with salt and pepper, to taste

Directions:

Saute onion over medium heat in olive oil.  After about 4 minutes, add the bell pepper and saute until veggies are soft.  In a food processor, combine 3 cups of the cooked brown rice with sauteed veggies and remaining ingredients , excluding the flour/...

Link | Leave a comment | Add to Memories | Tell a Friend

Martha Stewart's Almond-Hazelnut Cupcakes with Faux-Bois Toppers

Nov. 10th, 2009 | 11:09 am
posted by: [info]52cupcakes



Martha says: "You might want to throw a woodland-themed celebration just to have an excuse to make cupcakes topped with chocolate faux-bois rounds. Faux bois, or imitation woodgrain, is a favorite Martha Stewart Living Omnimedia motif; it can be applied to chocolate using a wood-graining rocker, found at paint-supply stores. Made with ground almonds and hazelnuts and covered with dark chocolate frosting, the cupcakes are also worth serving on their own, without any other embellishments."

I made these cupcakes for a pretty special weekend dinner that included Eric's (Catherine's fiance) parents...Tom and Pat Olson...visiting from Norwich, NY...we had such a great time with them and learned many fun things about Eric! Look out! Now back to the cupcakes...actually, the reviews were mixed...the cupcake turned out to be surprisingly dry. It was better with the dark chocolate frosting and the chocolate toppers...but on its own...sorry to say it was very blah! I think I might need some one-on-one lessons with Martha!

Layla...on the other hand...here she is looking at the cupcakes over her shoulder from under the table...she thought they looked great!


One major problem I had was finding the wood-graining tool...grrrrrr...and, when you make the toppers you also need a baking sheet-sized piece of acetate....think about it! There are several steps to both the cupcakes and the toppers, so beware...these takes some time to create.



Recipe (page 277)
For Cupcakes (Makes 16 cupcakes):
1/2 cup whole unblanched almonds, toasted (see page 323)
1/2 cup hazelnuts, toasted and skinned (have you ever tried to skin a hazelnut?)(see page 323)
3/4 cup all-purpose flour
3/4 cup cake flour (not self-rising), sifted
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2 teaspoons pure vanilla extract
3/4 cup milk
4 large egg whites

1. Make cupcakes: Preheat over to 350 degrees. Line standard muffin tins with paper liners. In a food processor, pulse together almonds and hazelnuts until finely ground (do not overprocess or the nuts will turn into a paste). Into a mixing bowl, sift together both flours, baking powder, and salt. Whisk in the ground nuts.

2. With an electric mixer on medium-high speed, cream butter and both sugars until smooth. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating well after each.

3. In another mixing bowl, with electric mixer on medium speed, whisk the egg whites until soft peaks form. In two additions, gently fold the egg whites into the batter.

4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.

5. To finish, use an offset spatula spread a thin layer of frosting over cupcakes, then transfer remaining frosting to a pastry bag fitted with a larget open-star tip (#821). Pipe a ring of frosting around the perimeter of each cupcake, then place a chocolate disk on top. Decorated cupcakes can be refrigerated up to 1 day in airtight containers; bring to room temperature before serving.

Dark Chocolate Frosting (Makes about 5 cups)
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
1/4 cup confectioners' sugar, sifted
1/4 teaspoon salt
1 1/2 pounds best-quality semisweet chocolate, melted and cooled

Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.

For toppers: Go to this link on Martha Stewart's web site...there is a really great "how to" there.

Link | Leave a comment | Add to Memories | Tell a Friend

$1off Purely Decadent Soy or Coconut Ice Cream

Nov. 10th, 2009 | 03:47 pm
posted by: [info]vegweb_feed

$1 off Purely Decadent Ice cream at coupons.com. If it doesn't show up under your zip code try entering zip code 30013.

http://print.coupons.com/CouponWeb/Offers.aspx?pid=13306&zid=iq37&nid=10

Link | Leave a comment | Add to Memories | Tell a Friend

vegancooking

cookbook rec

Nov. 8th, 2009 | 08:49 am
posted by: [info]lisamaria in [info]vegancooking

Two great cookbooks:

http://www.amazon.com/Horizons-Rich-Landau-Kate-Jacoby/dp/061516126X

And if you're ever in philadelphia, definitely hit up their restaurant. Soooo Good.

Link | Leave a comment {2} | Add to Memories | Tell a Friend

75 cents off Silk Soy milk

Nov. 10th, 2009 | 03:04 pm
posted by: [info]vegweb_feed

Register at Silk and you can print a 75 cent off coupon.  Actually you can print 2 (once 1 prints hit back on your browser to print another one)!

http://www.silksoymilk.com/user/register

Link | Leave a comment | Add to Memories | Tell a Friend

What are you sick of?

Nov. 10th, 2009 | 02:24 pm
posted by: [info]vegweb_feed

I am so sick of hearing about gluten-free this and gluten-free that.  Ugh!  You google things and you see "gluten-free" bread, gluten-free muffins, gluten-free pizza!  I get spam emails for gluten-free recipes.  And it is getting harder and harder to find wheat gluten at the store.  I go to the natural food store there is a whole isle called "gluten-free".  So I must look like a freak when I am checking out with my bag of Bob Mill's Wheat Gluten.  

Peanut free schools.  As if peanuts are some terrible thing brought to earth from satin himself.  What kid didn't grow up on peanut butter and jelly sandwichs?  And kids can't even take PB&J sandwichs to school anymore because there MAY be that one kid with a peanut allergy that MIGHT eat some of the sandwich and get a reaction. 

Use up all the hot water.  Here at work there is a container to put water in and it heats it up.  Every morning I fill it up as I am waiting for my computer to boot up, turn it on then come back to my office and check my email.  Half of the time, when I get back out to the breakroom to get my cup of decaf tea, that container is hot, but empty.  Somebody used all the water and never refilled it.  Why do you think I put the water on to heat on the first place?!   Angry  Just annooys th...

Link | Leave a comment | Add to Memories | Tell a Friend

2009 Miami Man Half Iron Triathlon

Nov. 10th, 2009 | 02:23 pm
posted by: [info]speedvegan


1.2 mile swim – 56 mile bike – 13.1 mile run


Tired half iron girl

Total Time: 6:36:09
Swim: 1:03:50
T1: 3:58
Bike: 3:09:55
T2: 2:40
Run: 2:15:46
Overall Place: 444 out of 677
Gender Place: 99 out of 189
Category Place: 17 out of 28

Where to start ? It’s been quite a journey. I feel surreal sitting here, sore, but elated about my most recent victory. It is certainly not one of my typical victories. Physically, I walked away with a finisher’s medal and nothing more, but emotionally, a feeling of accomplishment that is immeasurable.

Although this was the longest event I’ve ever done, it was certainly not the hardest. I’ve been in deep, dark places before, but only experienced patches of gray yesterday. The reason, I think, is because I didn’t push the envelope. For me, not finishing is not an option. The thought of a sugar crash or hitting the proverbial wall terrifies me, so I tend to take precaution during endurance events. That kind of attitude will never secure optimum performance, but it will always get me to the finish line.

The last few months have been trying, but a good learning experience for me. I’ve learned a lot about what not to do when training for a big race. Scheduling so many races so close together was a huge mistake. I don’t know what I was thinking. It really hit me when I started coming down with a cold last Sunday. I took more vitamin C this week than in my entire life combined. I slowly started to feel better, but even on the eve of the race, my head was foggy and my throat felt raspy and sore.

The race was about 50 miles from where we live, so we decided to stay in a nearby hotel the night before. I went for a ride early in the morning and got a preview of what the wind situation would be like on race day. Nothing we can do about that, so I didn’t dwell on it much. Then we loaded up the car and drove down to packet pickup, where I dropped off my bike and went for a quick dip in the lake. It was gross, but not as gross as the previous lake I swam in. Later that day I went for a short run and had a nice Thai dinner with some great friends.

I woke up around 4:30 on race morning, got ready and ate breakfast: banana, peanut butter cereal with almond milk and half a bagel with peanut butter. I also drank lots of water.

Unfortunately, I made it to transition about half an hour before it closed. Things happened, other things were forgotten. It was a frantic, not fun, very unsettling time. Here’re a tip. We’ll call it Liz’s HIM Tip #1: take whatever amount of time you think you will need to set up your transition area and multiply it by two. Give yourselves enough time. Trust me.

The Swim


My wave taking off

I actually had some friends doing this event which was exciting. I took one gel about 20 minutes before my start time and chatted with them while we waited for our waves. It was a nice way to pass the time, rather than obsessing nervously like I normally do.

And seriously, there’s no reason to obsess nervously. I learned that yesterday. So, here’s Liz’s HIM Tip #2: don’t obsess about your weaknesses. It is a waste of time ! Do your best and learn from your results. For example, I realized just how pathetic of a swimmer I am. I can’t swim a straight line to save my life and I am embarrassingly slow, but now I know what I need to improve and will work on it for my next event. I’ve already come a long way by learning to conserve energy instead of spazzing out in the water.

The swim was two laps. Fortunately for my ego, I forgot to start my watch when I got into the lake. So, naively hopeful, I started it as I went in for my second lap. I came out 33 minutes later, felt crushed for half a minute, but quickly got over myself. I’ve let bad swims cripple my races before and I wasn’t going to let that happen this time. I had a long day ahead of me.


Running back to transition after the swim

As far as the swim itself, it was nice. The water temperature was perfect and apart from the times when I was being blinded by the sun or swimming in circles, I actually enjoyed myself. Those guys on kayaks helped steer me back on course, bless their hearts. If not for them, I may still be swimming in that lake, trying to find the exit. Sigh…

The Bike


Starting the bike

Despite the crazy winds, I was excited to get on the bike. The bike course went out for 13 miles and did two 15 mile loops before returning to transition. I did the first 20 miles in under an hour. I wasn’t taking full advantage of the tail wind, though, and I’d come to regret that later. Just after the first hour, we turned into 25-30mph winds, though closer to 25. It was torture. Some people couldn’t push past 10mph and they were angry about it. I kept a steady speed but it wasn’t very impressive. I met “closer to 30″ when I came around the bend the second time and it was painful. The winds had picked up which sucked for the slower swimmers (me !).

The last 10 miles back to transition were sheer agony. I was on the verge of an emotional breakdown. Nasty thoughts crossed my mind and I could tell everyone around me was in the same mood. I guess we sometimes remember things differently after we’ve finished a race or just forget the bad parts. Funny how the mind works. If someone had given me a free entry to next year’s race during those last 10 miles, not only would I have insulted such a person, I may have even threatened to hurt them.


Finishing the bike

Liz’s HIM Tip #3 is simple. Train alone. Not all the time, but make sure you do some hard rides by yourself. They will help build the strength you need to fight those nasty demons that creep up during individual events like triathlons and time trials.

My nutrition plan worked for the first two hours. I alternated between gels and Lara Bars every 30-45 minutes. After the second Lara Bar, however, my stomach started cramping up and I had to figure out why. I opted for the worse of two possible reasons – I was eating too much. Fortunately, I was right. I waited until the last 15 minutes on the bike to have my last gel.

The Run


Starting the run

Despite fearing that my legs wouldn’t hold up for 13 miles, off I went. I actually stood around my transition area for a few seconds, making sure I had everything I needed. Suddenly I felt so light.

As soon as I took off, I knew it would be a slow run. My legs felt like bricks and my stomach was still feeling a bit queasy. I waited until the second mile to have my first gel. By then my stomach felt better. I saw many people struggling during the run, much more so than during the bike. I also saw a lot of people quitting while others shouted “don’t give up !” I saw a woman on the ground, semi-unconscious, my worst fear. Fortunately, that didn’t happen to me and it won’t happen to you if you follow Liz’s HIM Tip #4: eat and drink even when you are not hungry or thirsty. I burned 4000 calories yesterday and I am not a big person. Proper nutrition is important. I had a total of 3 gels during the run as well as Gatorade and plenty of water.


Starting the second lap

The run didn’t actually feel like a Half Marathon. It just felt like a really long run. I’m not sure if that is because I was running so slowly or because the last Half Marathon I did was so horrific, but even today my legs don’t feel half as sore as they did after the Atlanta mess. Whatever the case, I really didn’t expect great things from my legs during the run. I haven’t been able to train properly due to injuries and it showed.

Some of my friends come out to cheer for us. It was great to see them on the run course, the hardest part of the race. Some of them had brought their kids who were also cheering us on and holding up signs. It was really amazing. I was also happy to see Geoff each time I came through or around transition. After the race, he mentioned I’d never looked so happy during an event. Each time I passed by, I had a big smile on my face. Perhaps that is the best tip I can give you, Liz’s HIM Tip #5: when in doubt, smile. No matter how you feel inside, having a smile on your face makes you feel like a million bucks, or at least makes you look like you do and throws off the competition. ;-) You’re welcome.

So overall, there were good bits and bad bits and then there was the finish line – still the best bit of all. I know what you’re wondering. Will I do another ? Well, of course. And I’ll even pay for it. ;-)


Crossing the finish line

But before I rush off and sign up for anything else, I want to express my heartfelt thanks to all who have helped, supported and believed in me. I am forever thankful for your positive thoughts, tips and well wishes. They mean the world to me and truly helped me throughout this journey. Most of all, I want to thank Geoffrey for being the most understanding and supportive partner anyone could ever have.

Link | Leave a comment | Add to Memories | Tell a Friend

vegan_foodblog

11/09/09

Nov. 10th, 2009 | 08:05 am
posted by: [info]laceyslostlove in [info]vegan_foodblog

b: 8 oz Trader Joe's green juice, organic banana, TJ's pb w/golden flax seeds
s: 100 calorie pack of almonds, tiny macintosh apple
l: Southwestern Potato Salad, two bites of toasted cumin quinoa,
s: ThinkFruit bar (peanut-goji)
d: pizza w/marinara, cremini mushrooms, garlic, and noochy spinach
4 candy cane joe joe's
1 ranger cookie
eeeeeeek i ate so many starches yesterday.

Link | Leave a comment {4} | Add to Memories | Tell a Friend

vegrecipes

Recipe help!

Nov. 10th, 2009 | 07:18 am
mood: excited excited
posted by: [info]djonma in [info]vegrecipes

So, I always hear Americans taking about all these weird and wonderful creations like tofurky and amazing sounding stuff like that!
It's never been available in the UK, so I just ignored it and stopped drooling over the idea.

I have, however, found a couple of sites that are starting to do a wider range of veggie things now.

I have finally found tempeh, which I had never found before, and so I've never cooked with it.

I mostly cook with Quorn, and sometimes tofu.

So first off; how do I cook with tempeh? And any great recipes with it that are different to Quorn/tofu?

Secondly, they have veggie chorizo pieces!
OMG!
Any good recipes for that?
They also have proper 'turkey' and 'beef' roasts.
Wow!
I'll try them as they are first off, with the usual roast potatoes and veg, but any ideas for making them nicer?
I use the Quorn chicken style roast, and I like smothering it in garlicy herby butter, and stuffing it with the same. That comes out lovely.
I could do that with turkey I guess, but not beef.
I WILL try a stilton sauce with the beef, as that just sounds gorgeous.
Ooh and people have peppercorn sauces with beef?

What other turkey and beef roast recipes has anyone got?

There's steaks too... never done a steak!!

Sorry for the total vagueness, but I've never cooked with any of this stuff, it's all totally new, and I'd just love a whole bunch of ways to cook with them that are all yummy!

Link | Leave a comment {9} | Add to Memories | Tell a Friend