VeganMoFo: mmmmmmmmm...........

V-con Caesar Salad w. Chicken Seitan + Garlic Bread


mmmmmmmmmmmmmmmm I'm in love with the Caesar Dressing in V-con...mmmmmmmmmmmmmmm. I'm also in love with the Chicken Seitan recipe (baked) from the new issue of Don't Eat Off The Sidewalk. In regards to the dressing..this is one of those recipes that you could feed a tofu-phobe and they would never no that there is tofu in the recipe. One thing I have to say about this recipe is about the almonds..if you don't have almonds and want to make this..make it. In my opinion it wouldn't really make a difference with or without. This recipe does makes a ton of dressing (see photo below). Luckily tomorrow I'm going to my sisters for dinner where there will be a lot of people so I'm just going to bring it over there for people to devour..and it will be devoured..without them knowing that it's made w. tofu. In regards to the Chicken Seitan..this is the first time I've baked seitan. I like it so much more then simmered seitan. The texture was nice and chewy. The taste was delicious. This will be one of those seitan recipes that I would make over and over again. In fact it wasn't the only seitan I made today. I made both of seitan recipes in the new issue. The other was Chipotle Seitan. I baked that also and it is just as good. I'll be using it in chili either tomorrow or thursday.



V-con Caesar Dressing


p.s. I didn't feel like roasting garlic to make the croutons used in the caesar salad recipe so I just made garlic bread. I will stink like garlic for days now but the vampire that use to haunt me as a child will keep his distance.

VeganMoFo: Reuse. Some Mac and a bit of Reno

Chickpea Cutlet w. Carmelized Onions + Chipotle Aioli w. Lemon-Parlsey Potatoes + Garlic Broccoli

I love when I get to re-use food that I made the night before and turn it into something different. It helps with my goal of not throwing out food. I slightly heated the 2 leftover chickpea cutlets in the oven and then sliced them to use on a sandwich. All that is on the sandwich are the cutlets, caramelized onions and chipotle aioli. I would have loved to have put arugula or even just plain mesclun greens on the sandwich but I didn't have any. The chipotle aioli I made tonight is different from others that I've made with that it has capers and almonds blended into it. The only reason I put almonds into it is because it was SPICY and I didn't want to add more mayo so I though the almonds would help calm it down just a bit which I think it did and now I will forever put almonds in my recipe.


the sliced chickpea cutlets

The potatoes were just roasted in the oven with olive oil, lemon juice, lemon zest, salt and pepper. A few minutes before they were done I threw in some fresh parsley. Delicious. The end.


Lunch. Shells and Chreese




A month or so ago I ordered some food stuff from Food Fight. A box of Shells and Chreese Cheddar Style was one of those items. I simply bought this because I've never seen it around where I live. I know it's really easy to make my own Shells and Cheeze but I wanted to try it. It wasn't 1/2 bad. I wouldn't eat it all the time but for those days where I'm hungry around lunch time and Reno is wanting attention its rather easy to do. I also discovered yesterday that the new super Whole Foods by us carries this now which is exciting for me just to have products like this available where I live even though I usually don't eat from a box.

Speaking of Reno...



....we purchased her one of these floor gyms or whatever they are called finally..she loves it. It knocks her out.

VeganMoFo: Finally I went food shopping.

Veganomicon Chickpea Cutlets w. Spaghetti Squash Saute


It's about time I went food shopping. Our kitchen was empty. So sad. We spent a good looooong time in Whole Foods tonight buying a lot of stuff. My goal is to use it all up this week without having to throw anything away. I'm tired of throwing unused food out. The good thing about this is that I will be semi forced to create new recipes like I did tonight. I had 1/2 of an already roasted spaghetti squash in the fridge that would most likely have been forgotten about and thrown away..but the NEW Jenna made a delicious side dish with it. In oil I cooked garlic, shallots, red bell pepper, slivered almonds and spaghetti squash. Seasoned w. salt and pepper to taste and then threw in some parsley. It was really good. I'm kinda proud of myself for recognizing that I had that squash in the fridge and was able to use it. Anyway..this new side dish went really well with the chickpea cutlets. One thing about the cutlets is that they really need a sauce. I didn't have everything I needed to make a sauce that I would have wanted to have with it..next time. I am excited about the leftover pieces of cutlet to use in a sandwich for lunch later this week. I think this will be one of those recipes that I make a lot (the cutlets). It's super fast and easy and it's a great substitution for those days when I want seitan but don't have any made or thawed.



Our food closet before shopping. This is a 5 shelf closet but we only use 3 shelves for food. I end up keeping a lot of stuff in the fridge or freezer like flours, nuts, grains etc...because of pantry bugs. We have not really had a problem with them and I'd like to keep it that way.



After. Some of that stuff will be moved to the fridge or freezer if not used in the next week or so.



The produce. We have some butternut squash, brussels sprouts (Peter hates them, I love), Jerusalem artichokes, shallots, onions, garlic, carrots, cauliflower, broccoli, rutabaga, red bell pepper, potatoes, jalapenos, ginger, parsley, string beans, and some tofu. I think that's all of it. I'm looking forward to what I'll be making with all of this plus the few staples I already had.

VeganMoFo: I will not eat.

As I was carefully removing all of the peas from my chinese fried rice tonight I thought I'd post the top 4 foods that you will prolly never see me use.

1. Peas. I will remove them from anything I eat before I eat one bite of it. Except in a veggie samosa at an indian restaurant. I will remove peas as I see them but it's hard to remove all of them from a samosa so I end up eating some. When my mom would make macaroni salad she alway's put peas in it. There would be a mountain of peas on the side of my plate when I was finished eating dinner which my dad would end up eating.

2. Celery. I believe I hate celery more than I hate peas. Again..my mom put celery in her potato salad...I had to pick it all out. I can tolerate some celery in a soup or something like that where it isn't a strong flavor. It isn't even an ingredient I put in soups that I create. For some reason though I've tried to like celery. I've smothered it in peanut butter, that didn't work. I've peeled away the stringy bits because that's suppose to make it taste better someone told me...they lied. I might use it from time to time in a vegetable stock..but that's it.

3. Seaweed (not counting agar agar). Seaweed=vomit in my mind. The taste is so evil. This is another food that I hate that I've tried to like. I hate it so much I'm not even going to talk about my hate.

4. Black Olives. Now I love kalamata olives and some green olives but the black olives you find on nachos and the like leave such a nasty after taste in my mouth that I cannot get rid of. I hate them so much that it took me forever to even try different types of olives..thank goodness I did..I love my kalamata's.

I just looked up black olives and found out this info....."Canned black olives may contain chemicals that turn them black artificially." Know wonder they leave such a bad after taste.

VeganMoFo: Clean Out and Chocolate Fashions

Since I still haven't gone food shopping I had to make do with what I had. Which is something I'd like to do more often. I tend to over buy food and then it goes bad and then it goes in the trash and I hate doing that. I even plan out what I'm going to make for dinner for the week and still throw unused food away because some of our dinner plans don't pan out because of unplanned reasons. I'm not going to go to extremes and not go food shopping until all is used up..that would be nuts..I know someone who does that. My old boss at an office I worked in would do that. Once all he had left was some bread and processed cheese slices and ate that for dinner for 3 nights!! Gross!

Tonights clean out the fridge dinner consisted of: Roasted spagetti squash, 1/2 a box of linguini, divina roasted red tomatoes, walnuts, garlic, bread crumbs, olive oil, earth balance salt and pepper. I was surprised at how well it came out. It is something that I would purposely buy ingredients for and make again.



Another way I used up ingredients was to make my own potato chips. I was craving them the other day so I thinly sliced a red skinned potato and fried myself up some salt and pepper potato chips. They were much better then the ones I would have ended up buying and super quick and easy to make.




Today was the chocolate show. Last year's show was a lot better. This year there weren't as many venders and quite a few weren't giving out samples. Guess which booths didn't have people buying there products..the no samples table. None of the chocolates really stood out for me this year. We still had a great time though. Above and below are some chocolate fashions that were worn in a fashion show on opening night of the show.

VeganMoFo: Chocolate Show

This coming Friday, Saturday and Sunday is the 10th annual Chocolate Show in NYC. I've copied the info from their website (chocolateshow.com) below. I suggest you go. I'm going tomorrow with my sister and Reno. This will be my 4th year in a row going and I can't tell you how wonderful it is. A room full of chocolate. Let me change that to a room full of chocolate samples! Obviously not all the chocolate is vegan but some is. Last year I kept circling the Green and Blacks booth to get sample after sample...so gluttonous.

FRIDAY, NOVEMBER 9 TO SUNDAY, NOVEMBER 11, 2007


Metropolitan Pavillion & Altman Building
Entrance: 125 West 18th Street
(between 6th & 7th Avenues)


November 9-11, 2007 - Chocolate Show

Friday, November 9: 11am to 9pm
Saturday, November 10: 10am to 8pm
Sunday, November 11: 10am to 7pm



TICKETS ARE NOW ON SALE ON TICKETMASTER.COM

Advance tickets are available via Ticketmaster.com or calling 212-307-7171, and will also be on sale at the door (cash and checks only!)
Tickets are valid for 1 day, Nov 9-11
Adults: $28
Children under 5: Free
Children, 5 to 12: Free*
*Limit: 2 children per adult. Each additional child (5-12): $8

Includes demonstrations, art exhibit, and more!

VeganMoFo: 1 year.

Well I am back from my 4 day visit with my parents. It was really nice to be away but me and Reno missed Peter (and the kitties) a bunch and are very happy to be home. I'm looking forward to spending the rest of VeganMoFo trying out new dishes from all the new cookbooks I've recently purchased as well as new recipes that I have in my head or ones that I havn't made in quite awhile. I also just realized that I missed my 1 year anniversary for my blog. September 2006 and 85 posts ago I started my blog. I started my blog basically to share with people the food that I make and love and to also keep a sorta diary of what i've eaten, created and such. So many times while making something for dinner that I've made before I've forgotten what goes in something and I've checked in on my own blog to find out the missing ingredient that I just can't think of. Sometimes I just look back to see what I've made that I've only made once and wonder why I havn't made it again and what made me forget about it. There are also some dishes that I can't believe I've never posted about! (getting pregnant and not being too interested in food while being pregnant has something to do with the last few sentences). I am also very happy with all of the blogging friends I've made and am still making all the time..I've been inspired by all of you at some point or another and enjoy the peak into your lives that you share with everyone. So here is to a new year of B36Kitchen, new food, old favorites, new and old blogging friends...etc...etc......

VeganMoFo: Tastebuds

I learned something today. Sometime between making and tasting all the parts of the Pumpkin Ziti and then hours later eating the pumpkin ziti..I lost my sense of taste. I've been dealing with a throat and nose thing for over a week now. I've been feeling really good for the past few days. But for some reason my sense of smell and taste have decided to take a vacation. I didn't realize it until today when I was walking Reno around in my parents backyard. I picked a piece of rosemary off the plant and put it up to her nose and then to mine and NOTHING..I smelled nothing....I smushed it all in my hand, smelled again, NOTHING. I then moved on to the lavender, sage and whatever other herb back there with the same result. NOTHING. I was so disappointed. For dinner tonight I ate the homemade veggie burgers I brought down with me. (Red Bean, Butternut and Millet) When I first made them they were so delicious and had a great spice to them. I was sad that I couldn't taste that again this evening. I hope they come back soon so I can eat the Pumpkin Ziti again and taste all the taste that I know was there.

Pictured above are my parents cats. To the left is Sam..I like to call him SAM-well. To the right is Oliver...aka Oli.

SAM-well is a lover.
Oli is a wimp.

VeganMoFo: Traveling Part 2

This is about traveling while trying to blog every single day while away. There is not much to say except bring your own computer. Use your own camera. My parents got a fancy new digital camera that I took pictures with earlier today. Well we can't get them off of the camera. The camera is so fancy that they need to buy an extra piece of equipment to get the pics off. For dinner I used the camera my sister left behind. I could not get the pictures to come out how I needed them too. But a few worked out.

I made the Pumpkin Baked Ziti from Veganomicon. Each component of the dish was delicious on it's own while I was making it. I absolutely love the cashew ricotta! It reminds me a lot of a tofu mousse I would make for a restaurant I worked for. Anyway everything was great on it's own but when baked I felt the flavors got a bit lost. I still liked this recipe a lot and will make it again, but I was just expecting a stronger taste.



Served along side the ziti...Garlic Asparagus.

VeganMoFo: Traveling

Traveling is something I do a lot now a days. We don't go far..it's just to my parents house 2 hours south from us on the outskirts of the Pine Barrens in southern N.J. There are no sidewalks down here..that freaks me out! Anyway the closest places to shop around here are 3 WaWa's which have nothing to offer a vegan besides black coffee and weird looking apples and banana's. So I go food shopping (at the store and my own fridge) now before I leave my house. I thought for today's VeganMoFo post I'd make a list of what I brought with me for my 3-4 day visit.

Soy Milk
1 block of Tofu
Cereal
Cashews and Walnuts (for cooking with and snacking)
Chips
Canned Pumpkin (i usually don't use canned but i'm away so it's easier)
Assorted Vegetables (i could easily buy those down here but I'm at the store already)
Canned Beans
Iced Energy Green Tea
Bread Crumbs
Earth Balance
Penne Pasta
Vegetable Broth
Ciabatta Rolls
From my Freezer: my Fire Roasted Tomato and Butternut Soup w. Curry and Coconut
3 homemade Redbean and Millet Veggie Burgers

I believe that's it. Its not a ton but it's more than enough to get anyone thru a 4 day visit for me and my parents to eat without having to leave the house and be in danger of being kidnapped by a PINEY!

I've got the veggie burgers and soup for lunches. I'm planning on making the Pumpkin Ziti from Veganomicon for all of us one night..enough veggies for some stirfry's and side dishes..and maybe some rice and beans. Since I've left Peter at home to make us some money i'm sure there will be leftovers from every dinner as well, for my dad to eat WEEKS later after i've left..the man has an iron stomach I don't know how he does it without getting sick. He's one of those people who would open a canteloupe that was moldy and scoop out the mold and eat it with the same spoon that he used to scoop out the mold..disgusting!

I hope I haven't grossed too many of you out with that last part. I'm grossed out.

Anyway...if you have a car and some tote bags with some frozen soup and veggie burgers to keep things cool for a few hours, traveling vegan is easy. If you are traveling to say New Orleans from New Jersey in the middle of August (big mistake..SOOOOOOOOO HOT) like I did years ago with 2 car loads of friends and only 2 of us vegetarians a nice small fold up when your done cooler and directions to local whole foods/health food stores will do the trick.

Happy Traveling..Beware of Pineys!

VeganMoFo: Cashews

Cashews are by far my favorite nut. I love to eat them raw, salted, roasted, as a snack, in a stirfry, as a garnish, however. The love affair probably started when I first had Chicken w. Cashewnuts at a chinese restaurant. I now put cashews in almost every asian type stirfry that I make, they just seem wrong without them. Homemade creamy cashew milk is great for using by itself or with a mixture of coconut milk for ice creams of all flavors. Blend them up to make sauces and dips a bit creamier. How about using them to crust some seitan or tempeh...delicious! Cashewbutter and jelly sandwiches! Cookies! Its endless. I love cashews.

Pictured above is Tamari Cashews. When I was a young vegetarian and had no idea what I was doing I "created" this recipe by mistake. I thought I was a culinary genius at the time, but have realized that recipes for this already exist (hey, I didn't know!). Anyway..my mom was alway's telling me how she use to toast pumpkin seeds in the oven and then coat them with tamari. She never told me how she did it. So one day I decided to toast some cashews in non stick skillet when the skillet was all hot and bothered I dumped in some tamari. Thats when I "created" this recipe all by my young self. I love eating them warm right out of the pan or cold out of the fridge. They are also good to chop up and garnish you dinner with if it needs a bit of extra saltiness.

Tamari Cashews.

1 cup Raw Cashews
1/8 cup Tamari (use low sodium unless you like how intense regular is)

In a dry non stick skillet toast your cashews, constently moving them. This is a good time to practice your sauteing/pancake flipping skills..its fun. When the cashews are lightly browned about 3-5 minutes dump in your tamari. Remember you are pouring a liquid into a hot dry pan it's going to react on contact and steam will be released so be careful!! Stir with a wooden spoon until cashews are coated and tamari dries up about 1 minute. Immedietly remove from the pan. If you don't the nuts will stick to the pan (even non stick) because some of the tamari coats and sticks to the pan but is easily cleaned up when washed. Eat!


I don't know if i've ever posted 3 days in a row! Here's to VeganMoFo and all it's glory!

VeganMoFo: VEGANOMICON

Someone was on my side today. This book wasn't suppose to arrive until monday when I will be away. As we were leaving for a walk Peter noticed a box. I could have cried I was so excited. I ripped it open in the car and immediately started reading and scanning the pages. If I could have walked, read and drank coffee all at once I would have. With not much time to look at it today I'm still declaring it as probably the best vegan cookbook ever written. (the probably will be taken out of this statement when I'm finished reading it (like a novel) and cooking from it because I'm sure it's the best.) When I hopped out of the car to get us coffee Peter confessed to picking it up and looking at the pictures and was very excited about how good the food looked especially since he saw a photo with broccoli rabe in it. I would have loved to have made us dinner from the book tonight but we are both sick like hell..we probably shouldn't even have gone for the walk but our apartment building is trying to kill us by pumping heat into our apartment and we needed fresh air. Tomorrow is another day. A day to go food shopping and cook.

VeganMoFo

It's NaNoWriMo month. Personally I don't have time to write a novel. The idea is nice though. Instead I'm going to take part in VeganMoFo...a month of writing about vegan food. I havn't posted in over a week due to lazyness. I wish I could say it's because of Reno but quite frankly it isn't. I am a very lucky. I have a good baby.

Here's some porn and words for ya to look at and read.



Sundried Tomato and White Bean Sauce...I had this idea for a pureed sundried tomato sauce that I wanted to be creamy. I used white beans to do that plus added pine nuts, nutritional yeast, a bit of miso and a long list of other ingredients. This recipe wasn't a total success but it was still good. Even better the next day and the day after that..a.k.a. it made a ton of sauce.



Last tuesday my sister was over to bother Reno and eat dinner. She alway's order's Gnocchi w. Pesto from this italian place by us. I decided to save her some dough and make it myself. She declared this to be the best pesto she's had. I reminded her that it was vegan..she almost took her declaration back. But didn't.



A nice side of Garlic Bread with the gnocchi. I wizzed up some Earth Balance, garlic, olive oil and a touch of pesto in the blender and spread on the most delicious looking bread I could find at the store.




Celebration Roast. I've never had it before. I've alway's loved Field Roast's sausage things but the celebration roast alway's scared me a bit. It scares me no longer. This was good. I wouldn't eat it all the time but for Thanksgiving away at the parents or in-laws house i'd take one with me. It cooks in minutes with just the addition of some broth. For this dinner I served it with some StringBeans w. Crispy Garlic and Rice and Beans. This was delicious the next day for dinner with the roast sliced and sauteed in some oil.



Awwww..how sweet...heart cupcakes...

I have this recipe for Chocolate-Orange Cupcakes that I'm working on. They are suppose to be filled with a ganache center. Stupid me put them in the oven and then went to check on Reno...In less that 2 minutes they were out of the oven because I forgot to put the ganache inside the cupcakes...but the cakes already starting to set on top. I tried to force the ganache in but it of course melted right away, which I knew would happen but I had to try anyway. So needless to say they didn't come out as planned. People still liked them but I felt like I needed to apologize about them which I shouldn't do.


So again..welcome to VeganMoFo...some suggestions were posted on the ppk forums of what to write about...but if you have any suggestions of what I should write about or would want to see me make or whatever please let me know. I might run out of ideas.

sandwich, kermit, recipe.

I went to Trader Joes yesterday and saw a bottle of cornichon pickles and for some reason thought of this sandwich idea. It's nothing earth shattering, it could be better, but I liked it. Here's what I did basically:

15oz can of chickpeas, mashed a bit
4-5 cornichon pickles, chopped
1 scallion, sliced
1/2 carrot, fine diced
1 tablespoon of dijon mustard
mayo (some like a lot some don't so use your own judgement)
salt and pepper

Toss it all in a bowl and adjust seasons to taste, you might want to add more pickles or scallions or whatever totally up to you.

I shoved most of it in a pita and added 1/2 of a sliced avocado. The other 1/2 of avocado I diced small and added to what was left of the sandwich filling to eat tomorrow.


As requested and with alittle bit of hunting around my blog I finally found my recipe for the Fire Roasted Tomato, Butternut, Curry Coconut Soup. So make it and enjoy it. Then use it as a sauce!

Fire Roasted Tomato, Butternut + Curry Coconut Soup

2 tablespoons olive oil
1 1/2 cup chopped carrots
1 cup chopped onions
4 Tablespoons parley, chopped
3 cups water
4 cloves garlic, sliced

28oz can Muir Glen Fire Roasted Tomatoes
1 cup vegetable broth, use those 1 cup amount containers of veg broth.
1med size butternut squash, diced medium (4-5 cups)
1 can coconut milk
2 1/2 -3 tablespoons curry powder
1 tablespoon ground cumin
salt and pepper

Saute carrots, onions and garlic in olive oil over medium heat. When they start to get soft add the water and parsley. (This eventually turns into a broth so you dont' have to bother making a seperate broth.)

Add tomatoes, butternut and broth (i add this amout of broth just to give it an extra richness). Bring to a boil and simmer until butternut is soft. Mix in the curry powder and cumin. Then add the coconut milk. Cook for 10 minutes or more until all the flavors meld and season with salt and pepper.

Turn off the heat and let the soup cool a bit. Use and immersion blender and blend it up so that its has a nice and creamy consistancy. If you don't have an immersion blender you can alway's use a quisenart or regular blender.

For two people this makes alot of soup. So I freeze 1/2 of it which is alway's a nice surprise to find in the freezer since I forget about everything that's in there. Enjoy!


And now for some Reno. This is what happens to her when my sister comes over on Tuesday nights to hang out:


She's alittle nervous and uncomfortable sitting next to kermit.


She's a lot nervous and uncomfortable sitting next to kermit.

Poor girl.


P.S. I responded to all your comments in the last post below.

eat your veg topped off with more veg.

Curry Crusted Seitan w. Mixed Vegetables in a Butternut Sauce. I had a bit of my Fire Roasted Tomato, Butternut Soup w. Coconut and Curry that wasn't frozen and thought it would make a great sauce to a dish because it's a nice and thick soup. It worked really well and just think of the amount of vegetables you are eating! Not only are you eating the vegetables in the dish but the sauce/soup is made of vegetables. For the seitan I dredged it in a mix of chickpea flour, hot curry powder, nutritional yeast, paprika, salt and pepper. Fry up the seitan seperate from the veg so that it stays nice and crispy.



Thanks to the Urban Vegan I now have a super easy and delicious Basil Cream Sauce. I suggest everyone click on the link, copy this recipe down and make it, then save the leftover sauce and eat it for lunch the next day with a fresh batch of pasta.



Just a use up the veg in the fridge stirfry using Soy Vay Teriyaki topped off with black sesame seeds for a nice crunch.



Every wednesday I go to my sisters to watch America's Next Top Model. She burnt the box made falafel last week so I made the "real" falafel NOT out of a box w. fresh tahini sauce. Sadly I forgot to bring my camera to her apartment to take a pic of the whole meal put together.

I also made Chocolate Chip-Walnut (instead of pecan) Cookies from the Damn Tasty! cookbook for ANTM watching. Which I also forgot to photograph. But have been eating the extra dough out of my fridge for the last few days. YUM!

Crazy for coconut!

We were invited to our friends house for dinner on Saturday and I said I'd bring dessert. I made the Coconut Heaven Cupcakes from VwaV. While I was collecting all the ingredients I needed I took out my bottle of coconut extract thinking that it will be used in the recipe. Well it wasn't listed as an ingredient but how can you have a coconut cupcake that claims to be from heaven with out the extra coconut flavor to make it a true Coconut Heaven Cupcake? I ended up adding it to the cupcake batter and to the frosting. The cupcake tastes like coconut without the extract. It taste like coconut heaven with the extract. Needless to say the cupcakes were devoured at our friends house and at Peter's families house on sunday.



Sunday night I made a batch of pesto and used 1/2 of it on a Ciabatta Pizza. I like the pesto to be the star of this "pizza" so I keep the toppings minimal: yellow pepper, red onion, garlic and herbs de provence. Delicious.



Soup anyone. I woke up this morning. Fed Reno. She went back to sleep. I went into the kitchen, p.j.'s and all, and whipped up 2 soups! The soup on the left is a Lemongrass-Carrot Coconut Soup. The soup on the right is my Fire Roasted Tomato, Butternut, Coconut and Curry Soup. This was my first time making this carrot soup. It came out quite tasty but dare I say that it actually needs more carrots in the recipe. I've made my notes to my recipe and hopefully next time it will be better than tasty. The butternut soup recipe, which is posted somewhere on this blog I believe, is great. I don't think i'd change a thing.

If I locate the recipe I'll link it to this post.



For dinner tonight, instead of eating one of the soups, I made a quick Dirty Rice with a rogue Field Roast Sausage that I found in the fridge. Nothing too fancy and it had to be quick because Reno was quite a diry girl today and needed a bath.

On a sad note. I discovered today that my copy of The Damn Tasty! vegan baking guide is missing about 10 pages! Quite a number of recipes are missing! I will talk to Food Fight tomorrow and see what they will do about it, plus order a box of the Mesquite Lime Primal Strips!!!

Box at door.

OHHHHHHHHHHHHHHHHHHHHHHH how exciting it is to come home from a long weekend away to find a package OF FOOD!!! at your door!!! I finally ordered Primal Strips and Shells and Chreese from Food Fight! I can't fine either product where I live, which is crazy considering that I don't live in some boonie area. I've tried the Primal Strips already and yum! Especially the Mesquite Lime! It's a perfect protein snack for those days where I just can't eat a proper meal during the day. I also finally ordered The Damn Tasty Vegan Baking Guide (it took me long enough). I'm very excited to try out alot of the recipes after I finally go food shopping sometime this week. I'm out of everything and I mean everything. It will be a big trip. I might even drop Reno off at her Grandma's tomorrow to get it all done.



This weekend I was at my parents house. Here is a pretty caterpillar who is living on the parsley eating it to bits.