Fast Thai Curry

Fast Thai Curry

1 large onion, chopped
4-5 cloves garlic, minced
1-2 Tb thai curry paste (red, green, panang)
1-15 oz can light coconut milk
1 pkg trader joe's baked tofu (any flavor you like)
1-16 oz bag frozen mixed veggies (I used a japanese stir-fry mix)

Saute onion and garlic.  Add curry paste and heat. Add coconut milk and heat through with the curry paste mixture.  Add the veggies and tofu and cook until veggies are done.  Serve over rice :)

Makes about 3 servings.

Birthday Vegan Mac n Cheese

Vegan Mac n Cheese

 Easy, yummy and quick!  What more could you ask for?  Doesn't taste just like dairy mac and cheese.  It is its own yummy creamy entity :)

Makes 2 servings

6 oz brown rice pasta
1 Tb vegan butter spread (earth balance)
2 slices tofutti american slices
2 handfuls daiya pepper jack (cheddar is also good)
2 Tb nutritional yeast
1/2 cup non-dairy milk (can add more or less adjust to the consistency you like)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp turmeric
1/8 tsp smoked paprika
2 Tb tofutti cream cheese

Boil pasta and drain.  Add earth balance, tofutti slices, daiya pepper jack, nutritional yeast, non-dairy milk, salt, pepper, garlic powder, turmeric, smoked paprika and tofutti cream cheese.

Recipe inspired by beachmama on instagram

Eggless Salad

Adapted from the Happy Herbivore

12 oz extra-firm tofu (Non-gmo if you can find it)

1 Tb tamari

2 celery stalks, diced fine

1 Tb nutritional yeast

1 heaping Tb dijon mustard

2 Tb dill pickle relish - I just diced some dill spears

1/2 tsp turmeric

1/4 tsp smoked paprika

1/4 tsp garlic powder

1/4 tsp onion powder

2 Tb vegan mayo

salt & pepper to taste

1. Crumble the tofu into a bowl and mix in the rest of the ingredients. Let sit a little while to let the flavors blend.

Summer 2012

Research

Pyschopath

Ellie gets two baths

Sea Breeze

Sticky Lips

Niagara Falls Maid O’ Mist

Batman

‘gascar 3

Jeremy’s Bourne Legacy

Napa Pizza

Park Ave Fest

Owl House is the best

Fingerprints

Cousin’s visit

Bubble Tea is the shizzit

Dog Town

Golden Port

Buddhist Relics of the Court

Drag Queens

China Town

Garage sale markdowns

North Ponds

Strawberry picking

Danced at Manoj’s wedding

Crisis Nursery

Teen Shelter

Working as C-house helper

Sticky Lips

Ruby Shooz

Half ton horns play the blues

Magic Mike

Korean food

Picasso and his blue mood

Going Vegan

World Peace Diet

Meditation makes me quiet

NY Times Chocolate Chip Cookie Recipe

What took me so long to make these? The recipe was originally published in 2008. These have an amazing toffee flavor and perfectly chewy consistency with crisp edges

Link to the original article, explaining the Whys

Link to the original recipe

I made some minor tweaks to the adaptation by foodlibrarian found here

many thanks to foodlibrarian and recipegirl for the tip on adding a few chocolate chips to the top of the cookies before baking to get perfect looking cookies

New York Times Chocolate Chip Cookies

Adapted from the New York Times (from Jacque Torres), July 9, 2008

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/4 teaspoons coarse salt (original says 1 1/2 tsp)

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate, at least 60 percent cacao (I used 12 oz semisweet Ghirardelli chips, 6 oz chopped bittersweet chocolate - mix of Scharfenberger and Ghiradelli )

Sea salt

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Mix in chocolate chips.

3. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper.

5. Scoop balls of dough onto baking sheet. The recipe suggests 3 1/2-ounce mounds of dough (which makes huge cookies). I made smaller cookies of 1 1/2 ounce (I used a cookie scoop to make even balls. I only put 6 cookies on a half-sheet pan as they spread.

6. Place a few chocolate chips on top of the cookie Bake until golden brown but still soft, 18 to 20 minutes. Cool on wire rack

7. The recipe states to sprinkle sea salt on the cookie before baking...I only did this for some. Both ways are good.

Smoky Parmesan Roasted Potatoes

I have an amazing recipe for you today. Amazing in that they are easy and also in that everyone who tries them loveslovesloves them :) I usually double the recipe and make 2 sheet pans worth as people fall on these like wild animals and there is NEVER EVER any left. No pic as they were inhaled rather quickly.

Smoky Parmesan Roasted Potatoes

• 4 medium red potatoes
• 3 Tb olive oil
• heaping 1/3 cup parmesan cheese (preferably the good stuff from Italy, in the gourmet cheese section)
• 1 tsp granulated garlic
• 1/2 tsp kosher salt
• 1 tsp hot smoked paprika (preferably Spanish)

Preheat oven to 425 F. If you have a convection oven, turn that part on too.

Wash and dry the potatoes. Cut each in half lengthwise and then cut each half into thin wedges, about 5-7 each side depending on the size of the potato. Put them in a large bowl and toss with the olive oil.

Mix the cheese, garlic powder, salt and smoked paprika in another bowl. Add this to the bowl with the potatoes and toss to coat.

Spray a cookie sheet with non-stick cooking spray (you could also just grease with more olive oil). Dump the potatoes onto a cookie sheet. A half-sheet pan works well. Make sure the potatoes are in ONE layer.

Bake for 25 minutes. Take out of the oven and turn over all the potatoes. Put them back in the oven for 10-15 more minutes until crispy.

Eat warm!

Vegan Pad Thai

Yummy and Easy!

My recipe was based on this recipe at Chef Chloe

Here is my recipe:

Ingredients:

• 2 Tb oil
• 1 large onion, sliced (any variety)
• 2 cups slice mushrooms
• 2 carrots, cut into sticks
• 3 cups of broccoli florets
• 2 garlic cloves, minced
• 4 scallions, sliced thinly
• 8 oz rice noodles
• 4 Tb brown sugar
• 3 Tb fresh lime juice plus extra wedges for serving
• 4 Tb soy sauce
• chopped fresh cilantro
• chopped, roasted peanuts

Heat oil in a large skillet (enough to hold veggies and noodles) and saute onion til softened. Add mushrooms, carrots and broccoli, scallions and garlic and saute til tender. Mix brown sugar, lime juice and soy sauce in a small bowl. Heat salted water in a large pot. When boiling add rice noodles and cook according to package directions. Drain noodles and add to veggies in skillet along with sauce mixture. Toss until everything is coated with the sauce. Serve with a sprinkle of lime juice, peanuts and cilantro on top.