Friday, April 29, 2011
Saturday, April 23, 2011
"Chrissy, over on the wall, bring me the big knife... I'm gonna cut my throat!"
When the moon seems to shine like you've had-a-too much wine...
Ronnie: A bride without a head!
Friday, April 22, 2011
Happy Accidents is a sci-fi indie rom-com, if you will. The sci-fi aspect is more of an intellectual backdrop balanced with a plot which is ultra character focused, in true indie spirit. The unique genre blend is crafted in perfect harmony. A little quirky, romantic, funny and puzzling- from one moment to the next you will be perplexed as to how it’s all going to turn out in the end. This is in my movie catalog filed under ‘old friend’ movies. This category is for those nights when I don’t want to get into anything new, I just want to relax and reminisce with something familiar.
1 and 1/2 cups flour
Wednesday, April 20, 2011
Tuesday, April 19, 2011
Stuffed Yellow Submarines
What a cool night I planned for you. The Beatles Yellow Submarine is a classic psychedelic cartoon for grown-ups. Watch the guys save pepperland from the blue meanies as you munch on your very own yellow submarine peppers. Treat yourself and munch on those blue meanies for dessert atop your Marmalade Sky Cookies. And if you have a friend named Lucy or Eleanor, all the better, invite her over. Listen to Beatles records while you prepare dinner.
I've discovered after moving to the west coast that there are no Hungarian wax peppers here :( There are other yellow peppers that you can sub if your town doesn't have them, also, you can use anaheim, they are green which messes up my concept, but they also work well. Hungarian wax peppers can pretty much be as hot as you want. If you take out all the ribs and seeds, they will be very mild, leave them all in they will be extremely hot. I recommend somewhere in between. And you may want to wear gloves, your hand may burn from handling the peppers so much. Don't be intimidated by how much work this looks like. It's not that bad and it is assuredly worth it.
about 12-15 Hungarian wax peppers
one 8oz package of tempeh
3/4 cup panko bread crumbs
1/3 cup chopped walnuts
about 2 cups of loja (aka cashew chz, recipe follows)
1 lb. raw unsalted cashews
1/4-1/2 cup water
1/4 cup nutritional yeast
2 cloves of garlic (grated)
1/2-3/4 tsp. salt
Juice of about 1/2 lemon
Soak the cashews for a couple of hours, put them in a blender with the nutritional yeast, salt, garlic, lemon juice, and add the water last, then blend all at once. You want it to be pretty thick, so if you can avoid adding more water, but sometimes it’s necessary to add a touch more here and there in the blending.
For the tempeh sauce -
1/4 cup soy sauce
2 TB water or veg stock
3 TB apple cider vinegar
2 TB safflower oil (just about any oil will do)
1 TB tomato paste
1/4 cup pure maple syrup or agave nectar
1 big clove of garlic - grated
1 tsp dried sage
1/4 tsp ground cumin
Crumble the tempeh into a bowl with the sauce and let sit for about 10 minutes. Meanwhile, cut the top of the body off of the peppers and de-seed and de-rib to your desired level of spice. Do yourself a favor and wear gloves when handling the peppers, they can really make your skin burn if the oils get into the cracks. Mix crumbs, walnuts, and one half cup of loja with 1/4 cup soy milk or water. Saute the tempeh and all of its marinade until browned, then toss with the quinoa mixture. your stuffing is complete, now stuff it into the peppers. When all peppers are stuffed, top them with the remaining loja and garnish with paprika. Have the oven pre-heated to 400 degrees and bake for about 15-20 minutes. you don't need a knife and fork to eat these, you can eat them with your hands if you want.
Fry or bake these
3 cups cooked or canned garbanzo beans (chick peas)
One small onion
One cup loose packed flat leaf parsley
juice of one lemon
2-3 garlic cloves
1 and 1/2 tsp ground corriander
1 tsp cumin (the ground black cumin seeds if you got it)
1/8 tsp cinnamon
1 tsp salt + more to taste
1/4 cup flour
1 tsp aluminum free baking powder
1 cup bread crumbs (panko if you got it)
In a food processor, chop the garlic, then the onion and parsley then add the chick peas. Blend into a paste. In a mixing bowl combine your mixture with the rest of the ingredients. Heat some oil in a pan about 1/2-1 inch. Form into ping pong balls and place them in the pan, rotating frequently to get a nice even brown allaround. When finished transfer to some paper towels to soak up the extra oil. Serve in a pita, or on a salad, or alone. Good sauces for falafel are tahini cream- *tahini, lemon juice and salt in the food processor. or cucumber-mint sauce- *vegan yogurt, cucumber,lemon juice and mint, dash of salt in the food processor.
Makes 15 to 18 ping-pong balls
Monday, April 18, 2011
Black and White Cookies
2 cups flour
1 tsp baking powder
3/4 cups sugar
1/4 tsp salt
1/2 cup safflower oil (or other light tasting oil)
1/2 cup vegan milk (I used soy) + 1 tsp apple cider vinegar- let sit 5 min.
1 tsp vanilla
For the icing
2 separate bowls- one bowl mix confectioners sugar and 1 and 1/2 cups with cocoa powder, about 1TB (add more later) mix with a little bit of water until it is a good glaze consistency. Add a dash of vanilla and more cocoa powder until it is a good chocolate-ness. In the other bowl do the same, only without the cocoa powder and about 1/4 ts vanilla.
Mix dry and wet ingredients separately, then add wet to dry and mix. form into balls about the size of a ping-pong ball and flatten slightly between your palms. Bake at 350 for 12-20 minutes. Let cool, then ice.
Makes about a dozen
White Beantown Dip w/ CRACK-ers
-About 3 cups cooked white northern beans
-4 cloves of garlic
-Small handful of basil, chopped
-Juice of half a lemon
-1 plum tomato
-3 TB olive oil
-salt (to taste)
In a food processor, put in 2 gloves of garlic and chop it up. Add the beans, lemon juice, 1 TB olive oil and salt and blend until creamy. Scrape the mixture out of the processor and put in a mixing bowl. Fold in the chopped basil. Let chill for about an hour (semi-optional). When ready to serve, put the dip on a plate or in a dip bowl. Chop the tomato and the remaining 2 garlic cloves. Heat 2 TB olive oil in a pan and place the chopped garlic in until fragrant (don't burn it). Top the dip with tomatoes, then drizzle the garlic and oil over the top. Top with fresh cracked pepper. Serve with crackers, bread or crostini.
- G-FREE (depending on what you use for the dipper)