Tuesday, March 27, 2007

Strawberry Shortcake!

I had some strawberries, and I woke up craving strawberry shortcake. I think I’ve only attempted it once in the past 6 years. The time I did, the shortcake I made was more like a sweeter (American) biscuit. Not what I was looking for.

I mixed some of my dry batter mix (this stuff makes pancakes, donuts, cakes, etc… So whenever I need a sweet cake-like concoction, I turn to it) in with a bit of oil, soymilk, and vanilla. Put it in a muffin liner and put it in the toaster oven (following the instructions for pound cake).

Next was the whipped cream. At home I get a giant frozen can of non-dairy whip from a bulk restaurant store (GFS -no membership required!). You mix the liquid for about 15 minutes and it whips right up! It tastes like real whip cream, and not like nasty Hip Whip. However… this is not an option. I used a recipe from How It All Vegan.

1/4 cup soy milk
2-4 tbsp sweetener
1/2 tsp of vanilla extract
1 tsp of cornstarch
1/2 cup oil

In food processor or blender, blend together the milk, sweetener, vanilla, and cornstarch. Slowly drizzle in the oil while the blender is running. Blend until smooth and creamy. Chill for 1 hour before using. Makes approx. 3/4 cup.

It is not really fluffy and kinda runny. I used 3 Tbsp of maple syrup, I will cut it down to 2 next time (and I have a sweet tooth!). NOTE: Do not mix this by hand to give it more "umph". It does not work. Maybe try a hand mixer? or more cornstarch...

Assemble and chow down!


1. My BBQ definition: it is an activity, not a food.
2. I bought a grill! I busted out my new small grill and put it on my small patio and put tiny veg kabobs on it!
3. Flames!

My neighbor and I had green pepper, onion, mushroom, and tofu patty on our sticks. We also had some Japanese pumpkin on the other sticks.

Since I haven't found lighter fluid for regular charcoal, I had to buy self-starting briquettes. This gave off a terrible chemical smell and flavor. I do not recommend using it!

Monday, March 26, 2007

Spring Rolls

Spring rolls have become a recurring food in my life. Gone from never to once every month or so. When I discovered I could eat and enjoyed these little treats at home, I would use my Fry Daddy for prepacked ones (so bad for you, but soo good). I then graduated to making my own and giving them a very thin layer of oil and baking them so they were still crispy. Two weeks ago my friend was making spring rolls and did nothing at all to them! Just ate them! I joined in and they were de-lish-ous. Less time, less oil and fat, and more raw veg! I'm in!

I just used up fresh veg pieces I had laying around. Strips of fresh carrot, onion, green pepper, mushroom, and lettuce(for extra crunch!) with a smidge of avocado I was finishing up. I did not have any rice noodles (thus the lettuce to help fill it up). Dip your rice wrapper in watter for about 5 seconds, place ingredients at the bottom, and roll up like a tight burrito! I dipped them in sweet chili sauce, but any soy-sauced based sauce or liquid would be tasty too!

Thursday, March 01, 2007

Sammiches, Guac, and Polenta fries

With my new love of working with yeast and a realization that I had a small pouch of rare whole wheat flour I had stored away, it was bread time baby!!

Look at that golden whole wheat mama!!

But moving on...

Fresh warm bread sandwich= onion, tomato, and some sort of lettuce. And guacamole ^_^
Polenta fries. With guacamole ^_^
Fresh carrot slices.

I actually had two sandwiches the bread was so good =#)

Seriously, the best I've ever had and I can't believe I made it. This makes about 2/3 cup?

1 ripe avocado
1/3 tomato chopped
squirt of lemon juice
couple shakes of garlic powder
salt (opt)
couple dashes of garlic Tabasco sauce (opt)

Mash together!
If you don't eat it all at once, make sure you keep the avocado pit and put it in with the guac in your airtight container. Keeps it greener longer.

Polenta Fries
Make polenta.
Once set, chop into fry-sized sticks.
Place in the toaster oven. 350F/175F for 10 minutes. Flip. Bake 10 minutes more.
If you want them more crispy, just keep 'em goin'! They will be crispy on the outside and softer/chewier on the inside.