magical monday (+jerk seitan)

Seriously, the only word I can use to describe today is magical.  Well, okay, maybe there are others, but they may or may not be blog-appropriate.  The overriding theme here is amusement, though, okay?

Let's go in reverse, since the magical, secret surprise is the best way to end this post, even though it's how my day began.

Mmmm....two of the happiest scents in the world came together in my kitchen tonight as I made Jerk Seitan and Coconut Rice with Toasted Coconut, both from VwaV.  I've made this a dozen times before, I'm sure, but it never stops amazing me just how darn good it tastes.  Both components are heart-achingly delicious, but when you combine them...

well, the result is just magical, isn't it?

I've figured out why there are never leftovers of this dish.  Sure, one reason is that there isn't a whole lot to bulk it up, so the seitan topping doesn't really stretch too far.  Still, it does make 4 respectable sized servings.  I think the reason there's never any left is because it tastes so good that Mister and I just stuff it in our mouths until there's no more room in our stomach.... something that does not actually become evident until after we've forced it all in.

I was prudent tonight - no matter how much I wanted to keep eating, I realized about 5 or so bites into my second helping that I was only eating a second helping because I was enjoying the taste, not because I was still hungry.  I forced myself to save that last little bit for lunch tomorrow.

Speaking of lunch...

There wasn't a whole lot of day left for me after I had lunch today.  I didn't realize it at the time and was kind of kicking myself for eating earlier than I usually do, but fortunately, getting out of work early is what afforded me the time to make a meal on a weeknight which requires an hour of marinating time.  It couldn't have been too much more than two hours after lunch when I was talking to my boss and all of a sudden, the emergency alarms went off in the building.  A quick look around at the panicking management (way to play it cool, guys...) told me that this was not a drill, so I grabbed everything I needed and headed out the door to the evacuation zone while my boss rounded up our brand new class of trainees.  What a first day at work they had!

Apparently, people in Montgomery County enjoy making bomb threats, because that was what kept us out of the building for two and a half hours (again).  Actually, that's not fair - it kept some employees outside the building for two and a half hours.  Me and anyone else who had their shift end within 3 hours of evac time got to go home, so that was a great way to end a Monday - three hours early!  I love today.

And of course, that little story leads to the Grand Finale - The Reveal (finally) of my Big Secret.  What were my boss and I discussing just before the alarms sounded and all hell broke loose?  Well, he had just finished reading through my resignation.  Yes, dear friends, today, I quit my job and then was promptly and non-coincidentally evacuated from the building before my poor boss could fully absorb what had just happened.  He wasn't happy about it, but he understands and supports my decision.

I'm not going to go into all my reasons for leaving here and now, but I will tell you that I am totally excited for the next chapter in my life, which will keep me firmly planted in the corporate landscape, but this landscape is full of concrete and noise and people and very, very tall buildings.  If I miss the trees of my current wilderness, I can take my lunch break just around the corner in the lovely and historic Rittenhouse Square.  I am so relieved to not have to make that hour and a half (each way) commute anymore and I am positively ecstatic to be working in the city where I live for the first time in ten years.  I will depart from diet trends and weight loss solutions for a new world of tech trends and innovative solutions, working for a major Philadelphia computer retailer.  My role is presently a bit undefined, but that's part of the magic and adventure - this is a huge step into the New and Unknown not only for me but also for my new bosses, as I will be transitioned into a role that will help me manage and develop the workforce once I've "learned the ropes," so to speak.

Wish me well, friends - I've been striving for this for a long time, behind closed doors and below-voice whispers and I'm thrilled that it's coming to fruition.

happy smells like toasted coconut and lime

Earlier today, before I started preparing dinner, I had a strange, out-of-the-blue hankering for cookies.  It was so unlike me that when I told Mister I wanted a cookie, he was truly surprised and had to repeat me: "You want a cookie?"  We then had a conversation about the pros and cons of going out to buy cookies versus me making cookies (all kinds of unnecessary, weird crap in the ingredients vs. big messy kitchen right before dinner).  When I started pulling together dinner ingredients, I noticed I did not have the coconut milk I thought I had until I had a memory flashback to the empty shelf at Superfresh.  So....since I had to stop by Essene for that crucial ingredient (otherwise the Coconut Rice would just be.....Rice, which is not terribly interesting), I picked up some organic, special, not-gonna-kill-ya cookies and felt that was a reasonable middle ground.

The problem starts here, though: before I went over to Essene, I made the marinade for tonight's Jerk Seitan from Vegan With A Vengeance so it could start its hour of marinating time while I went to the store. As I combined the dozen ingredients in a spouted measuring cup that I would use to pour the marinade evenly over the seitan (which was carefully placed in real Gladware this time around... it only takes once for me to learn my lesson), the amazing scent of the two fresh limes I juiced attached to my skin and smelled better than my Mediterranean Fig perfume.  Once everything was all mixed together, the most amazing scent filled my kitchen, thereby shoving out any real desire to eat cookies.  Or anything that was not Jerk Seitan on Coconut Rice for that matter.

The coconut rice has two layers to it, which I hope I've captured with this image - the first "layer" involves cooking Basmati or Jasmine rice in a water + coconut milk + cinnamon mixture which is divine all by itself.  The second layer, however, really cements this rice as more than just a side dish or meal base.  What you see unceremoniously dumped sprinkled gracefully on top is a 1/2 cup of toasted coconut flakes.  Do you know that almost nothing smells better than coconut toasting on your stovetop?

Well... ask me again in October/December and I may have a different answer, usually involving chocolate and my oven or ginger+molasses and my oven, but you know what I mean.  The best part is how the scent lingers in the air even now, even after a thorough searing of the peppers and seitan with leftover marinade.

That looks delicious.  However, I promise you, the picture does not do it justice.  For one thing, you will never understand how amazingly flavorful and tasty this dish is until you go out, buy VwaV and make it (just be sure you won't be sharing with more than one other person or you're going to have to double the recipe).  For another thing, although the marinated seitan and perfectly pan-seared green peppers are unbelievably tasty all by themselves, the level of flavor satisfaction you will reach when you eat these jerked bits over the sweet, fragrant Coconut Rice cannot be described.  I'm not even going to try.

Instead, I'm going to focus my energy on willing you to visit your nearest independent bookstore (or go online, if you must) and get yourself a copy of Vegan with a Vengeance, because if you don't, you will never find true happiness.

I don't want that for you.  I want you to be happy.  Go buy the book.

there's lettuce in my pasta

Like I mentioned in my menu, I've always skipped over recipes calling for escarole, primarily because I can never find it at Whole Foods.  To my great delight, I came home with some yesterday, so tonight I made Penne with Cannellini Beans and Escarole from Vegan Italiano.

Isn't it lovely?  So... green!  I have a confession to make: I've never had escarole until tonight.  In addition to having an extraordinary amount of trouble locating it in center city, it was most certainly never a part of meals growing up outside the city.  Mister was very surprised when I shared my escarole epiphany with him since he grew up in a hippie family with a Greek dad and part-Sicilian mom; dark leafy greens and various other things that never crossed my lips until adulthood were a regular part of the days there was money for food in his childhood.

My take?  It's kind of weird, isn't it?  I think I imagined escarole to be a dark leafy green, kind of like Tuscan kale but with the texture of spinach or chard - a silky green that would linger briefly on my tongue before following the penne down my throat.  I couldn't have been too much more wrong - it was more like I had added lettuce to my pasta.  It was a little crunchy, a little bitter, and plenty chewy - more like the look of lettuce with the toughness of kale.  I should have realized I was wrong when I was chopping it.  It was actually tough to chop!  Ordinarily, my fancy new knives slice through greens like butter, but not this time - I actually had to put some elbow grease in.

The combination of escarole, tomatoes, garlic, and cannellini beans was classically Italian and completely delightful.  I served dinner with a generous bowlful of mixed Mediterranean olives in a vinegary brine, accompanied by a glass of Apothic Red for my sipping pleasure.  It could only have been a more perfectly rustic and Country Italian meal if we were eating outside as the sun set behind a far-off horizon with a basket full of crusty, warm bread to sop up the sauce.

And just when you thought I couldn't paint a more delightful picture of [food-provoked] happiness, you must have forgotten (or not known) that I baked last night after my post!

I called them macaroons, but Hannah calls them Coconut Drop Cookies.  They just magically appeared in my inbox one day, courtesy of the VegNews e-newsletter I get monthly.  Okay, the cookies themselves did not magically appear, but the simpler-than-pie recipe sure did and it took very little time to pull all of the ingredients together and make my kitchen smell amazing.

The best thing about these cookies (besides everything) is that the recipe makes 10.  That is a totally manageable number of cookies.  I really don't like cookie recipes that yield a tremendous number of cookies (unless it's the holiday season - any holiday season - and I'm baking for a crowd) because they make too big a mess and then I have too many cookies anyway.  Ten cookies?  Well, we'll get through almost half the first night and they'll be gone by tomorrow night.

They have the most amazing flavor.  Like I said, they are super simple to make, so please do yourself a favor and click that link.  Make these cookies and enjoy them with a tall glass of nondairy milk.  I rarely drink soymilk because it does have kind of a weird aftertaste when you're drinking it solo (I use unsweetened original - no flavor and no added sugars), but these cookies are so rich and flavorful, I dare you to try to eat them alone.  Actually, I don't - why mess it up?  Just enjoy with a cup of coffee or your favorite nondairy beverage - there are two delightfully contradictory flavors that come together in a way that enhances each: the tropical sweetness of toasted coconut and the spark of salt from an unusually large measure added to the recipe.

Dear Lord...I think it's time for dessert.

sunday, windy sunday

Aside from the near-cyclonic winds blowing down through the concrete jungle today (and by the way, Chestnut Street makes a mighty fine wind tunnel), it was a gorgeous sunny day.  It seems like ordinarily, I spend gorgeous sunny days in my cube farm, alternately wishing I was outside and wishing my office had no windows.  Today, though, I spent the whole day wandering around Philadelphia with my dear sister, delighting in one another, the sunshine, and a feeling of glamour that can only come from shopping (with a side of gossip).

You want Hollywood glamour?  Look no further than this incredible consignment store find - a black, sequined mini-dress, shrouded by a sheer black-and-white, leopard print (sometimes) overlay with a train.  We were daring each other to wear it to Brother's wedding next month in between giggles.  After all, the whole point of the trip was to find a fabulous dress for the wedding.

Bohemian Barbie

Backyard BBQ Barbie

1920s Glamour-puss Barbie

I am so blessed to have such a stunning sister - when I look at her, I think how serendipitous it was that her parents named her after a Greek goddess - this lady should be in magazines and on some billboard on Times Square.

This lady should not.  No, I did not leave with that hat - it stayed in the store where it belongs.  I did get a snazzy scarf (50% off!) that Mister said looks exactly like my other scarves; I explained that it was different - this one has tinsel woven in.

The most clever back-door-protection I've seen.
Arcadia Boutique on Rittenhouse Square

Eco-Chic Barbie

By the way - in case you were wondering - nothing looks bad on her.  She is simply breath-taking!  In addition to playing Runway Model, I also had fun walking down the streets of Philadelphia with her and watching all the guys checking her out.

After we had exhausted ourselves and most of the clothing stores we were interested in, we stopped into a few other places - the Borders closing sale, the Kimmel Center so she could see the Eiffel Tower, and Anthropologie, where I haven't been in forever.  We had fun poking through the clothes and oddities, and then came upon a table full of houseware treasures.  We examined a set of [presumably] hand-painted measuring "cups" and after a discussion on how I still need beautiful things to be functional, dear Sister scooped up the cups I had been admiring and headed for check-out.  Over my protests, she explained that she had to buy me a housewarming gift since she didn't get to help me clean when we first moved in.

Have I mentioned I love this girl?

After Anthropologie, we stopped into Starbucks for the first iced coffee beverages of the year, which we sipped through funny green straws as we walked home through sunshine and flower petals.

Lots of petals.  I wish they would stop raining, actually.  But it was still a lovely scene, and a cat hung out with us a few minutes, too, so that's always fun.

Once I had bored Mister half to death with my new measuring cups and scarf, I went out to be a responsible adult.  In other words, I went food shopping....for this menu:

1. 2nd Avenue Vegetable Korma from Appetite for Reduction, since I failed to make this last week.  Mainly, because Mister failed to be awake for dinner.

2. Jerk Seitan on Coconut Rice, both from Vegan With A Vengeance; same story as above. 

3. Garlicky Pasta with Fresh Tomatoes and Basil.  Aside from the pretty recipe box I was given at my bridal shower 4 years ago, I have no idea where this recipe came from.  I'm not too sad about that  because it's just barely a recipe.  It sure makes for a tasty (and simple) pasta dish, though.

4. Mediterranean Chickpeas and Vegetables from an old issue of Cooking Light magazine.

5. Mediterranean Pasta with Artichokes, Olives, and Tomatoes, from an old issue of Body + Soul magazine.  This is one of the first pasta dishes I made that did not involve a heavy red sauce, so it has a special place in my heart.  Oh, and it's also hella delicious.

6. Spicy Black Bean Burritos, adapted from the original red-and-white-checkered Better Homes & Gardens cookbook, lovingly given to me by my mother before I had figured out how to cook.  I've made the recipe straight before, but Mister and I agree that it tastes far better when wrapped up in a soft, salty tortilla.

So, tonight, I has happy to be able to employ the help of two of my new measuring dishes:

flaked coconut never looked so pretty

I love jasmine rice anyway, but it's far prettier now

After oohing and aahing over my pretty dishes, I got to work on Jerk Seitan on Coconut Rice, which is hardly a one-pot meal.  It's actually more like a three-pot meal, if you must know.  It smelled so delicious and so tropical, between the coconut, cinnamon, and lime scents filling the air.  To tell the truth, my hands still smell like the three limes I juiced (two for the marinade and one for the rice).

The Coconut Rice recipe yields a huge amount, so although there were no leftovers of the peppers and seitan, there is leftover rice.  I'm contemplating turning it into an easy-to-reheat breakfast cereal, although it could come in handy as a base for the Korma.  I guess you'll just have to check back and see what happens!

Bon Soir, mes amis!

(sorry.  too much PIFA)

renaming recipes

I like a well-named recipe.  When I'm flipping through my cookbooks, it is the name of the recipe that catches my eye, luring me to the ingredients list and finally to the preparation methods.  The first step, though, is always the recipe - if it has a boring name or lists an ingredient (as a main) that Mister and/or I won't eat, it doesn't get a second glance.

Because of the importance I place on the title of a recipe, it is often difficult for me to come up with my own recipe names: I want them to jump out and say "pick me!"  Every once in a while, though, I come across someone else's recipe that I really feel compelled to give a new name.

Tonight's dinner was appropriately named Corn Chowder.  I think I have at least half a dozen recipes for a chunky, hearty corn and potato-based "chowder," and they're all named similarly.  I'm not in the habit of marking up my cookbooks (I really need to get over that), so sometimes it's difficult to remember which one is which and how I felt about each of them.  More importantly, considering his aversion to soup dinners, I want to remember how Mister felt about each of them.

Tonight's Corn Chowder came to us from Vegan With A Vengeance and I couldn't tell you the last time I made this.  That is a certifiable pity because this chowder is freaking amazing.  Hearty and thick and full of various flavors, it is by far the winner of the multiple other Corn Chowders for which I have recipes.  If I'm ever babbling about corn chowder in the future, would someone please leave me a comment reminding me that this one is the amazing one?

I would like to rename this Corn Chowder: Nothing Left Chowder.  I put it on the table, Mister and I sped through our first bowls as quickly as the heat would allow, still taking the time to savor and appreciate the flavor profile created by combining mainly corn and potatoes with a diced red pepper and a few diced carrots.  I think the thing that really sets this one apart from the others, I think, is that it simmers for nearly an hour with a big, fat Turkish Bay Leaf.  Regardless, Mister had gone back for seconds before I finished my first bowl and then we rose simultaneously to refill (my second helping, his third).  Yes, that's right - Mister had three servings of soup dinner.  Win!

Because it's Sunday and I had plenty of time to start dinner early, I had plenty of time for baking projects after dinner.  Despite Angst's reticence to help, we had us a little bake-a-thon.

here he is, crammed onto Mister's expensive messenger bag,
being grumpy because he knows he has to move when Mister comes in for dinner.

Our first baking project was Banana Coconut Cookies - I was directed to this recipe via a VegNews e-newsletter.  I had been saving two nearly rotten bananas for this and when I removed them from the banana hanger on the fridge to make way for the new bananas I picked up this afternoon, I realized that they were not going to wait another day to be turned into something.  

Not a bad thing to turn into, wouldn't you say?  They are soft and chewy with a little bit of structure provided by the oats.  I made them a little big, so they didn't make the 18 the recipe said they would, but if that means I get to eat share bigger cookies, then that's good enough for me.

Currently, baking project number two is in the oven, smelling up my home something [delightfully] fierce.  While I wait for the Seed Cake I'm testing for the new Urban Vegan cookbook to gestate, let me share the new menu:

1. Chickpea and Spinach Curry from VwaV - I still haven't made this because there still isn't spinach.  Does anyone know something I don't know?  Regarding the Spinach Famine, that is.

2. Chickpea Piccata served on Caulipots, both from Appetite for Reduction.  You thought I was kidding, didn't you?  I had asked Mister, when I first got the cookbook and wanted to make this, if he liked capers.  He didn't remember because he couldn't remember what capers were.  When we were at Horizons, I separated one from my appetizer to show him.  He promptly remembered that he does like them, so this was pretty much fated to be on the menu.

3. Quinoa Bulghur, White Bean, and Kale Stew also from Appetite for Reduction.  Mister doesn't like quinoa, so I'll be substituting bulghur because it cooks nearly as quickly and Mister is ambivalent to it.

4. Salsa Rice and Red Beans from Vegan on the Cheap.

5. Barbecued Black Bean and Tofu Burritos, also from Vegan on the Cheap.  I made this before, but I want to try something different with the tofu.  Besides, it was pretty good the first time around.

6. Farfalle with White Beans and Cabbage, also from Vegan on the Cheap.  I'm really into cabbage right now...if you didn't notice.

Fresh out of the oven, here is Seed Cake from the forthcoming UV2.  As you can imagine, it got its name from the tiny little caraway seeds speckled throughout the inside.  It's a light spice cake and mine has quite a crunch to it.  I could very well have messed up, or maybe I just need to rethink my idea of cake.  This was possibly a little more like a coffee cake, especially with its optional dusting of powdered sugar, which makes a bit of sense since Dynise recommends eating yours with tea.

I think it needs just a little tweaking, but I am fully confident that by the time this new cookbook hits the shelves, this will be one of the recipes people are stumbling over each other to make for a Sunday brunch, elbowing each other in the spice aisles, trying to get the last bottle of caraway seeds.

brookies? cownies?

What would you call a cookie-brownie hybrid?

I have recently taken to bribing thanking people I work with by bringing them baked goods.  Thank you for mentoring a new hire.  Thank you for assisting me with training.  Thank you for helping me get promoted.  Thank you for making the website work....and please keep doing so.  There are a few people who get to share in the baked goodies simply because I like them and they like my "food."

Bribing, er, thanking people with baked goods is not completely selfless - it allows me to make tasty treats but not have to bear the horrible burden of eating them all.  Despite what may present itself as an overwhelming desire to do just that, I hate clothes shopping too much to allow for the inevitable weight gain behavior like that brings.  I make a batch of cookies or brownies or a small cake, I have a cookie (or five) or a brownie (or two) and take the rest to work - I guess it's kind of like a group of ladies sharing a dessert at a restaurant, but ever so slightly less expensive.

I stood in my kitchen tonight with two recipes in hand - one, my banana blondies recipe, and the other the Banana Everything Cookies recipe from VCIYCJ.  I couldn't decide which to make and the two bananas threatening to dive off of the banana "tree" atop the fridge were not helping.  I tried to get Mister to decide, but his sage advice was "make the fun one."  Thanks, darling.

I did what any half-insane, sleep-deprived person would do when they want to bake something at 11 PM on a work night - I created my own hybrid recipe.  Lucky you!

Coconut Oatmeal Brownies
makes 9 (or more, depending on your preferred brownie size)
 
dry ingredients
2 cups quick-cooking oats
1 cup whole wheat flour
1/2 cup cocoa powder
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 cup sweetened, shredded coconut

wet ingredients
2 large ripe bananas
1/3 cup canola oil
2/3 cup sugar
1 tsp vanilla extract

Preheat oven to 350 degrees.  Lightly oil an 8x8" baking pan and set aside.

In a medium mixing bowl, whisk together all of the dry ingredients. 
Combine wet ingredients in a food processor or blender and puree until smooth and a little foamy - about one minute.
Pour wet mixture into dry mixture and stir until completely moistened and sticking together.  Scoop batter into the prepared pan.  With an offset spatula, press down so the batter is evenly distributed and pushed into the corners and to the sides.
Bake 25-30 minutes, until a tested inserted into the center comes out clean.  Allow to cool in the pan or turn out onto a cooling rack after 10 minutes.  When cool, cut into 9 (or more) squares to serve.

Isa as Pie

Okay, wow, that was horrible, but I couldn't help myself.  I feel only slightly better knowing she pokes fun at herself when naming her rhyming "Isa Pizza," but I will make every attempt to avoid being that punny again.

Completely by accident, I ended up making my two Isa-authored meals back to back.  I guess her recipes are just that irresistible! Last night, I made Jerk Seitan on Coconut Rice and it was fabulous, just as I remembered it.  I really do love the flavor combo of the tangy, yet savory and very intense jerk spices with the subtly sweet coconut rice.

It smelled so good when it was just sizzling away in my saute pan and I love that the seitan browned and became crisp around the edges, though you can't really see that in the picture.  I used a new kind of seitan from White Wave and it was okay, but a little gummy - it felt as though I had overcooked it.

Tonight, I made Orecchiette with Cherry Tomatoes and Kalamata Tapenade from VwaV for the first time ever.  I have passed over this recipe countless times because the tapenade just seemed like too much work.  I have learned, though, from similar mistakes in the past, so I decided to give it a go.  Just like my last experience, I could kick myself for not making the effort sooner - it was not difficult at all (thus the wretchedly punny title for tonight's post) and smelled magnificent.  The flavor combination of the winey but salty kalamatas and the sweetness of newly ripe grape tomatoes, sauteed in just a bit of olive oil and garlic was nothing short of outstanding and resulted in unashamed second helpings for Mister and I.

The more observant of you might notice that I managed to find the most unique looking orecchiette on the market.  Or, you could be snickering behind your hand and saying, "Doesn't she know that's farfalle?" 

Actually, while I am still surprised that Superfresh even stocks orecchiette, I am not at all surprised that they hid it on the second to top shelf, just far enough behind the farfalle to exceed my reach.  Because the staff is about as helpful as they are skilled at stocking shelves, I decided it would be easier and less aggravating to just choose a different pasta.  So there you go - farfalle-shaped orecchiette.

dessert before dinner

It's been a delightful long weekend...I hate to think about going back to work tomorrow, so I'm going to share my tasty food stories (and pictures) with you instead.

Last night the baking bug bit me, so I pulled out Vegan with a Vengeance and set to work making Ginger-Macadamia-Coconut-Carrot Cake, except I substituted pecans for the macadamia nuts and I made cupcakes because it is so much more convenient to have the servings already portioned out! As the name suggests, this is no ordinary carrot cake. There is pineapple juice sweetening the batter and chunks of crystallized ginger throughout the cakes. In addition to the the coconut flakes baked into the cakes, I cut off the tops and made them into little baby layer cakes and frosted them with Isa's Coconut Heaven Frosting. I actually don't like icing/frosting on cakes because they tend to be too sweet, as was the case with this one, but despite the prettiness of his Birthday Coffeecake, Mister has impressed upon me the importance of birthday cakes having icing, so I made these to make up for his frostingless birthday cake.
Despite the frosting melting quite quickly and being sweet enough to give you a cavity just by looking at it, we each had two of these delightful and quirky cupcakes.

Unfortunately, that adventure only increased the hold Baking had over me, so today I set about to bake something that had formed in my head overnight. I can't say I dream of cupcakes, but I did wake up with this idea. A short segue: most of my favorite treats involve some kind of fruit being coated in chocolate. A tasty treat I haven't enjoyed in years (for no good reason) is a frozen chocolate covered banana. Mmmm...so good. So, to capture all the tastiness without all the cold (I believe I mentioned we're having a bit of a cool-snap), I made Chocolate-Covered Banana Cupcakes.

Chocolate-Covered Banana Cupcakes
makes 12

Ingredients:
2 cups flour, lightly spooned and leveled with a knife
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/4 cup honey (to make vegan, substitute 1/2 cup sugar)
1/4 cup water
1/3 cup canola oil
1 tsp pure vanilla extract
4 bananas
1/4 cup dark chocolate peanut butter* or Nutella

Preheat oven to 350 degrees F. Place liners in cupcake pan.
Combine flour, baking soda, salt, and cinnamon with a whisk in a large bowl.
In a food processor, combine peeled bananas, broken in half, with honey, water, oil, and vanilla. Process until smooth, about 15-20 seconds.
Pour banana mixture into flour mixture and mix until combined - this will go faster with the help of a hand-held electric mixer.
Scoop batter into lined cupcake pan, dividing evenly and filling each cup almost to the top.
Bake 25-27 minutes, until a toothpick (tester) inserted into the center of a centrally located cupcake comes out clean.
Cool in pan 5-10 minutes, then remove cupcakes to cool completely on a wire rack.
Put chocolate peanut butter/Nutella in a small, microwave-safe bowl. Microwave on high 15-20 seconds. Spread on cooled cupcakes.

**Note: I used "Dark Chocolate Dreams" by Peanut Butter & Co.
It's actually Chocolate Covered Katie's fault - I would never have known it even existed if it weren't for her. Actually, she can share the blame with an old friend of mine who recently undertook what he named "The Nutella Experiment." It made me remember how much I loved Nutella when I was in high school, so when I was at the grocery store, I decided to either pick some up or read the label until I remembered why I don't eat it anymore. Then, magically, I saw this out of the corner of my eye, hanging out just above the big, shiny SALE sign. So there you have it. Moving on...

I thought up a second fun, nostalgic cupcake recipe and stood in my kitchen for about 5 minutes, trying to decide whether to keep going after the Chocolate-Covered Banana cupcakes or save some for later. In the interest of being a good neighbor (I'll explain when we get there) I've decided to refrain from baking the other cupcakes until Friday.

Dinner tonight was Roasted Heirlooms on Orecchiette, although I had to substitute medium shells for the orecchiette because I couldn't find any. I refuse to believe that only Walmart carries this pasta. Anyway, I had been wanting to use heirloom tomatoes for something ever since they made their first appearance in Whole Foods a couple of weeks ago. This is a really simple recipe, but it's soooo good (and extremely garlicky - not for the faint of heart or nose).

Roasted Heirlooms on Orecchiette
6 servings

Ingredients:
4-5 large mixed heirloom tomatoes
8-10 cloves of garlic, pressed/minced
1 Tbsp olive oil
13 oz orecchiette pasta (or shells)
10 oz jar of pesto

Preheat the oven to 450 degrees F. Core, seed, and chop the tomatoes. Press garlic cloves over the tomatoes in a non-reactive roasting dish, then drizzle the olive oil over top. Toss well with your hands.
Roast for 30 minutes, stirring twice (at 10 and 20 minutes in).
Meanwhile, cook pasta according to package directions. Drain, return to pot and toss with pesto. Add roasted tomatoes and toss well.
Serve immediately, with olives and Parmesan, if so inclined.

I'll leave you with a shot of my gorgeous heirloom tomatoes:

and the winner is....tropical oatmeal!

I am so excited about today I can barely drink my coffee. It is a gorgeous day in Philadelphia, I am off of work for three whole days, and I already have a plan how I want to spend them. There is a delightful little farmers market down the street (I love the paradox of a farmer's market in the city, especially since there is nothing but bricks and cobblestone where they host it) and it's only open on the weekend and only from 10-2, so the timeframe certainly adds to my sense of urgency. After I hit that I will head down to the Italian Market (but I'll drop off my finds first, since I live halfway in between the two), an open-air market along the sides of 9th street. I've found some pretty incredible deals there and there is one vendor who can unfailingly complete my list after I've made my way up and down the street.

Other things on my list of "fun ways to pamper me" include my inaugural trip to Cafe Fulya which looks so cozy and has some incredible treats on their menu and offer organic soy milk with their coffee/espresso drinks. Also, having heard stories from my husband, I'm dying to try my tastebuds at Turkish coffee. At the moment, I'm thinking Apricot Walnut cake, but I may go for the apple and walnut filled (huge) cookie. I've come to realize that although I love chocolate, I am more inclined towards fruity sweets these days...more on that in a minute.

Finally, the ultimate in pampering - a new salon opened across the street from my house last night. First of all, I think it is beyond cool that a salon had its Grand Opening on a Friday night (and I do mean night - it was 8pm). When I left for work yesterday morning, I took a distant peek through the front windows of the salon and I love the way it's decorated...it's really hard to describe from that short peek, so I will give a more thorough description if I spend hours in there this afternoon as I intend to.

Now, about that oatmeal.... As I mentioned, I'm trying to be a little more creative with my oatmeal this fall/winter. Yesterday, as pondered, I cooked my oatmeal in soymilk and then stirred in two chocolate caramel truffles until the melted (which, by the way, was about 2-3 stirs). It was good, definitely chocolately, but I lost the darkness of the chocolate by mixing the truffles in with oatmeal cooked in soymilk. I'm considering trying again, this time cooking the oatmeal in plain old water, then stirring in the truffles.

Today, however, I cooked my oatmeal in a half and half mixture of water and pineapple juice, then stirred in about a tablespoon of coconut flakes at the end. It was sublime. It smelled like baked goods...bread or muffins or something that you just want to eat until there's none left. Which is exactly what I did with my oatmeal, and I savored every last bite. I will definitely do this again. I realized yesterday, contemplating why I was less than in love with my truffley oatmeal, that for breakfast at least, I prefer warm fruity sweet, not gooey chocolatey sweet. I also know I prefer baking fruit and vegetable based things. Don't get me wrong, I was completely and utterly infatuated with those chocolate cookies I made from Veganomicon, but my next baking conquest will be a carrot cake (also from Isa) and I'm already getting ready to dig out my pumpkin/zucchini/banana bread recipes and my mouth is watering thinking of my apple cobbler cookies with sweet-tart chunks of fresh apple and dried cranberries competing with smooth pecans. Mmmm...I love baking season.

Anyway, the time to venture out to the markets is drawing near and I haven't showered yet, so let me share with you my Saturday through Friday menu (I've given up on defining weeks - my schedule is too liquid):

1. Minty Moroccan Mishmash (from last week)
2. Red Rice and Beans, part II (also from last week)
3. P.B. Thai
4. Roasted Heirlooms on Orecchiette
5. Hearty Peasant Soup (from wholeliving.com)
6. Polenta & Vegetable Bake (from Eating Well magazine)
7. Fiesta-dillas, with Spiced Potatoes & Green Beans (from the September issue of Cooking Light magazine)

bring on baking season!

The perfect way to welcome September - with Apple Pie! Okay, it was just a larabar, but it was delightful!

This was a dense and very sweet bar. I was initially inclined to think it was too nutty, but after a few more bites I realized that the nuts helped to calm the flavor some. It reminded me a bit of the Apple Cinnamon Nectar bars (which also have gorgeous packaging), but easier to eat, due to the nuts - the Nectar bar is just too sweet.

The first thing I noticed when I unceremoniously ripped open the wrapper was the wonderful smell of apple and cinnamon...absolutely one of my favorite scent combinations. It was like tearing open the wrapping paper on Autumn (my favorite season).

Now, when I say "baking season," I am primarily thinking about tasty little treasures made up of warm syrupy fruit, smothered with an oaty, streusal topping, or maybe the melt-in-your-mouth crumbs of a coffee cake, or these fantastic little cookies baked with freshly cut apple chunks. However, I also love baked dinners. They provide warmth from the inside out in a way only slowly cooked foods can...the rich scent of lasagna or pastitsio, the tenderness of stuffed peppers baked in the oven, rather than on a skillet, and the inherent sweetness roasting brings out in vegetables. Also, baked dinners allow me a little bit more time to relax in the evening, as opposed to the whirlwind of perpetual motion that leaves me dancing around my small kitchen, tending to three pots at once and hoping I don't burn the garlic.

My inaugural baked meal (welcome, dear September!) was Isa's BBQ Pomegranate Tofu, served on a bed of coconut rice (with real toasted - and almost burnt - shredded coconut). I love this tofu - I keep saying "this is my favorite," but seriously - this is my favorite tofu. It's baked to perfection, then smothered in the best BBQ sauce ever and baked some more. We ate every last morsel!

salt and strong spice make everything nice

Maybe. They certainly make everything pungent and made my tongue numb by the end of dinner. The leftovers have become Mister's responsibility to finish.

First things first: today's bar was the Larabar Coconut Cream Pie. It smelled SO GOOD and fortunately enough, it tasted pretty good, too. In fact, if I ever truly went vegan, these bars would be a phenomenal replacement for Almond Joy bars (which I also love). The interesting thing about that is that there is no chocolate in this bar, but it really does taste like Almond Joy.

Again, my only grievance against this bar is the high calorie content and fat - 200 calories with 10g fat, of which a whopping 7g are saturated fat! In any case, I'm currently justifying future purchases of this bar with the knowledge that it still has a better nutritional profile than Almond Joy does, though just barely. The ingredients are much cleaner, of course, and as I thought more about the whole situation, I thought "Lara wouldn't put something that bad in her bars...there must be a reason for the saturated fat."

I knew already that the source of the saturated fat was the coconut and extra virgin coconut oil listed 2nd and 5th in the ingredients, and I have heard rumors that the saturated fat in coconut oil is not the unhealthy, cholesterol-raising, heart-attack-waiting-to-happen saturated fat in animal flesh. Never content with rumors, I did some research.

As it turns out, coconut oil, and the saturated fat it contains, may have a host of health benefits. A theme among many articles I read was that the reason Palm and Coconut oils have such a bad reputation is because American oil-producing farmers (ironically, soy farmers) were feeling threatened by these "tropical oils," so they got together and launched a massive PR mudslinging to dirty their names. It worked, coupled with the knowledge that the sat-fat in animal products has very negative health effects when eaten to excess (in America? NEVER!) There have even been some studies touting the medical possibilities of coconut oil to cure cancer and a host of immunodeficiency diseases, but I'm not willing to go there just yet.

Granted, the folks at www.coconutoil.com are probably more than a little biased in their research, but after reading through several articles by several authors and finding a lot of similar thought, I feel like it's at least worth a read if you'd like to get some info and form your own opinion about coconut oil. I just think it's cool that it's solid when stored under 76 degrees.

Actually, I have a second grievance against my bar today: it did not keep me feeling full as long as the other bars did. I don't know if it was because I was much more active at work today than I sometimes am, running from one end of the building and back again several times, but I was definitely feeling hungry again within about 2 hours of eating it. Fortunately, I also had an apple. Maybe today is just a hungry day, though.

Back to our title, though - dinner narrowly averted complete disaster tonight, saved only by my nose and my (at times) very strange husband. I've been struggling to make the Five-Spice Vegetables and Tofu on Coffee Rice for a little more than a week now. Every time I start to make it, I get distracted by something on my list I'd rather make. Well, I knew from my last look in the crisper that if I didn't use the broccoli tonight, it might sprout legs and run away tomorrow, so I made up my mind that tonight was the night.

I put on my new apron (yay!) and set about chopping the vegetables, changed my mind about the Coffee Rice, opting instead to cook the rice in green tea (resulting in an amazing aroma!), and actually almost managed to accidentally make black-bottomed tofu. Everything was going well and when I started stirfrying the vegetables, I realized I had left out the Five Spice powder for which the recipe is named. Still stirfrying (is that a word?), I opened the cabinet above my head, grabbed a bag of spice and a measuring spoon and upon opening the bag decided the one tablespoon I had written into the recipe would be WAY too much. So I did a teaspoon instead, sprinkled it on and added the salt, stirred it up really good and smelled the weirdest thing ever... So I looked at the bag of Five Spice again and realized that in my hurry I had accidentally added a teaspoon of ground cloves to my vegetables. I turned off the heat and stood there pondering my wok, trying to discern if I had actually ruined dinner.

I figured Mister would let me know.

So I put everything out on the table like we were really going to eat it and then waited for my dear husband's reaction. In a nutshell: he liked it a lot (he likes weird food anyway) and because of the clove scent he kept expecting the tofus to be ham and kept being surprised that they weren't. When he went back for seconds (braver than I), he tried to add some spices to enhance the ham taste. I never cared much for ham myself, or any piglet product for that matter (except bacon, now and then), so though I managed to eat everything in my bowl, the idea of eating the leftovers is positively revolting.

Mister suggested renaming the recipe Chai Spice Veggies. Adorable. I think I'd rather leave the Chai spices to teas and baked goods (the Chai Luna Bar is one of my favorites and out of this world!) and try this again in a week or so with the Five Spice Powder already meted out in a prep bowl. I like the idea of Five Spice - it contains all 5 tastes: sweet, sour, bitter, salty, and savory (umami). I love the Chinese for their (apparent) serenity and sense of balance in life.

So, no recipe tonight - I have never been a fan of works-in-progress. I'll share the recipe when it's right, hopefully sometime next week, if I haven't tofu-ed Mister out by the end of this week...I kind of overdid the tofrequency of our tofu dinners this week. Pictures, though!

cloven veggies and tofus in the (massive) wok
mine
Mister's

Oh, there is a happy ending (if you ignore the nutritional information - sometimes I wish I was illiterate)! When we finished dinner, my tongue was numb from all the cloves (thus their medicinal uses), so Mister got me a dessert present! I knew if I read the package before I ate it that I simply wouldn't eat it so I ate it first, then looked at the ingredients and calories and fat content so I would understand why I was never going to eat it again. Like they say, it's easier to ask forgiveness than permission...

It was a Mint Brownie sandwich by Nestle Tollhouse. It was so good, even though I knew that shade of green doesn't exist in nature. So I ate it all up and I will worry about the 380 calories, 18g fat with 9g saturated fat (probably not the "good" kind in coconut oil) some other time...actually, I'll probably forget all about it when I go to sleep tonight. Sweet dreams are made of this!

what makes a curry famous, anyway?

Today was very food-centered. I started the day with a tasty and very clean-feeling breakfast. I would almost say "pure" but I'm not sure how that can be applied when a butter substitute is involved. It was quite simple, really - I had run out of blueberries, but still wanted fruit in my first meal of the day. I remembered I had pluots, a hybrid of a plum and apricot, and I just couldn't see how my Stonyfield yogurt would fit, so I left it out in favor of two slices of my favorite multigrain bread (Whole Foods store brand) with just a little bit of Earth Balance spread on top for some fat. So my carbalicious breakfast was: two breads and a pluot (Mister is insisting on calling them plumpricots and I think I like that better - it's much more fun to say!). The reason I got the plumpricots to begin with was that I thought they had a fun shape - when you cut them open and pit them, they kind of look like hearts:

A few hours (and cups of coffee) after breakfast, I ate the last Tomato Rosemary Scone and headed out to buy the week's groceries. I confess, I was influenced in my decisions today...you could almost call it peer pressure, but the pressure was self-inflicted after looking at product reviews on a couple of my new favorite blogs: Chocolate Covered Katie and Vegan Eats & Treats. If you go to those blogs, it probably will not come as a surprise to you that my off-the-beaten-path additions to my grocery basket were:
Larabar Coconut Cream Bar
Larabar Banana Bread Bar
Larabar Jocalat Chocolate Mint Bar
Think Fruit Chocolate Pomegranate Bar
Clif Nectar Vanilla, Lemon, Cashew Bar
I have been known to get the Nectar bars in the past - in fact, that one is my favorite flavor...subtly sweet with the most sublime aftertaste of vanilla. What I love about the Larabars and the Nectar bar is that they each have between 3 and 5 ingredients. That's it! I'm not of the opinion that the fewer ingredients a meal has, the healthier it is, but when it comes to prepackaged "processed" foods, it's nice to see not everything has to have unpronouceable ingredients that sound more like chemicals than food. There's something beautifully ironic about turning over a Banana Bread bar and seeing these ingredients: almonds, dates, and bananas. Seriously. No (added) sugar, no flour, no corn syrup, rice syrup, etc....just fruit and nuts. I'm totally psyched. The Think Fruit bar had the most ingredients, tipping the scales at a mighty TEN. Anyway, I'll let you know what I think of the bars as I eat them.

Upon returning from grocery shopping, I ate the other plumpricot as a snack to hold me over until dinner. Just as I was getting ready to start dinner, my phone rang - because my mother has had and still has amazing timing for calling me. For Christmas last year, I had compiled some of my favorite recipes from my ever-growing collection of cookbooks and recipe websites in a small splatter-proof book for her. Tomorrow night she plans to make this amazing recipe for plum tomatoes with fresh basil and garlic over pasta and wanted to ask me a few prep questions. We talked about other stuff, too, but it just amuses the heck out of me that when people in my family have cooking questions, they come to me - 5 years ago I could barely boil water. Now my sister-in-law calls me for a zucchini recipe, my sister calls me about pomegranate molasses, and my mother wants to know if I really slice the garlic or if she can just press it.

So anyway, when I finally got to cooking, I made Satyamma's Famous Cauliflower Curry. It was very good and I got to make a crazy paste/sauce in my food processor, but it really wasn't anything all that special...so it makes me wonder what makes a curry famous? Is it one of those things where you and all your friends are planning a potluck and someone says, "Hey, Satyamma, can you make that famous curry of yours?" because you've made it so damn many times that people know you as "Satyamma with the curry?"

Anyway, the curry comes from The New Moosewood Cookbook by Mollie Katzen. It's a charming book, written in the author's own penmanship and illustrated throughout with funny little ink sketches of food. There's even a picture of a pear with angel wings! I don't like to share other people's recipes (I hope I do a good enough job plugging for their books that you go and buy a copy to support their hard and hungry work!), but I want to give you a basic idea of what was in this nutty sauce I made in the food processor, so here are the ingredients without quantities:
shredded coconut
roasted peanuts
mustard seeds
garlic
ginger
turmeric
toasted cumin seeds
ground cloves/allspice
toasted sesame seeds
cayenne
water

Anyway, it was a good little curry, though surprisingly bland for everything that went into the sauce! Mister actually added salt to his food...we never have a salt shaker at the table.

magical talking devices

Every once in a while, I have this moment of clarity where I find the time to truly appreciate something that I take for granted every other day/hour. A couple of days ago, I was driving and suddenly I realized how cool that was. Now, I drive every day, just about, and there are times my 60 mile roundtrip for work everyday makes me want to sell my car, but a few days ago I realized how amazing it really is that this piece of machinery yields to my every whim. With just a tug this way of the steering wheel and some gentle (or sometimes quite abrupt) pressure on a pedal at my feet, I control the way the vehicle operates and it does what I command (this was not always so with my last car).

I had another one of those moments earlier today. This one is not nearly so deep and philosophical - actually, I think it's more comical than anything else, but I still appreciate it. Today's amazing moment was when my sister called me from a grocery store in Arizona. Here I am in Pennsylvania and my cellphone rings and connects me instantly with my sister, wandering the aisles of a grocery store thousands of miles away, asking me where to find pomegranate molasses (because she's such a wonderful sister that she is going to make a modified version of the Pomegranate Saute for a potluck). I know, you think I'm crazy, but that's because you're taking this moment for granted.

Stop and reflect on that story for a moment. Cellphones, though invasive at times, are magical!

Today was a fun day. First, Mister and I went to the spice store to get red lentils (and ground cloves, crystallized ginger, and black licorice, because I really did marry a man just like my father), then we went to a diner for breakfast at 3:30 PM. We're still celebrating his birthday, and if breakfast at 3 (after we'd been up for hours) was what he wanted, that's what we were doing. After stuffing ourselves full of omelets and potatoes (and craptastic coffee), we waddled home in the 95 degree heat and were thrilled by the still-working a/c in our home.

For dinner, we had Red Lentil Coconut Curry (thus the trip to get more red lentils):
Red Lentil Coconut Curry
serves 6-8
Spice mixture:
1 Tbsp ground coriander
1 Tbsp curry powder
2 tsp ground cumin
1 tsp garam masala
1/2 tsp cinnamon
1/2 tsp salt

2 Tbsp canola or olive oil
2 cups water, divided
3/4 cup jasmine rice
2 large carrots
1 small head cauliflower
14.5 oz petite diced tomatoes
1 cup peas
1 cup red lentils
15 oz lite coconut milk
1/2 tsp honey

Bring 1 1/2 cups water to a boil. Add rice, lower heat to lowest possible setting, cover and simmer 20-25 minutes, until all water is absorbed.
Meanwhile, mix together all the spices and salt in a small bowl. Quarter and cube the carrots and cut the cauliflower into bite-sized florets.
Heat the oil in a large, deep pot and add the spices, stirring continuously for one minute. Add carrots and cauliflower and stir to coat with spices. Allow to cook for a minute or two, then add the undrained tomatoes and 1/2 cup of water. Stir well to dissolve spices, then bring to a boil. Reduce heat to low and cover; simmer 10 minutes, stirring occasionally. Stir in peas, lentils, coconut milk and honey. Cover and simmer gently for 20-25 minutes, stirring occasionally. Uncover and continue to simmer for 10 more minutes. Serve over rice.

It was a nice tasty birthday curry. Now I'm ready for leftover birthday cake!