Lately

LATELY

I have been...

Taking bad pictures. No. Yes. Am I?

Baking corn muffins from TKL (IN THE FREEZER CURRENTLY)

1 cup sorghum/maple syrup/molasses

1 1/4 cups soymilk

1/4 cup safflower oil

1 1/2 cups cornmeal

1/2 cup whole wheat pastry flour or all purpose

1 tsp baking soda

1/2 tsp sea salt

Preheat oven to 400'F. Oil 2 muffin tins. Combine the sorghum, soymilk, and oil in a medium bowl and mix well. In another bowl, stir the cornmeal, flour, baking soda, and salt. Add the dry to the wet and mix until just well combined. Pour the batter into the muffin tins and bake for 20-25 minutes. Super yummy with EBB in the middle.


Making recipes from Fresh and Fast Vegan pleasures (dont appreciate this cookbook enough)

Pureed chickpeas with stir fried veggies

1 3/4 cups canned chickpeas
1 garlic clove roughly chopped
juice of 1/2 lime/lemon
3 TBSP olive oil
sea salt and pepper
(optional-spices like crushed red pepper, cayenne, spicy spices:)
Handful of fresh chopped parsley
olive oil for sauteeing
1 cup baby corn (I used normal corn)
1 cup asparagus
1 cup carrots, julliened
1-2 cups other veggies, I used red onion, zucchinni, and red pepper)

Drain the chickpeas, but reserve 1/2 the liquid. Put the chickpeas, reserved liquid, garlic, lime/lemon juice, sprinkle of salt and pepper, other spicy spices, and oil in the food processor until a smooth puree. Put in a bowl, mix in the freshly chopped parsley.
Sautee veggies in about 1 T of oil for 5 minutes, depending on how crunchy you want the veggies.
Serve the veggies with the hummus dip ATOP! YUM


Hot and spicy popcorn (!)
1 TBSP veg. oil
1 cup corn kernels
3 tbsp olive oil
4-5 tsp assorted spices, cayenne, paprika, crushed red pepper, black pepper, salt, cinnamon, spicy stuff you like

Heat the veg. oil in a heavy saucepan, until it starts to simmer. Add enough corn kernels to cover the bottom of the pan in a single layer. Set on med-high. COver and wait until you hear a few kernels popping, then turn the heat on very low. When the popping stops, take the pan off the heat, put the popcorn in a big bowl, and repeat the procedure with the remaining kernels.
TOss the popcorn with the olive oil, spices, and salt. Add a little hot sauce if you want when serving!!

Candid shots of BOURBON!

UH...COOKIES!

BIG GIGANTOID CRUNCHY PEANUT BUTTER OATMEAL COOKIES.

That's actually what the title is in the book. (VWAV.)

2 cups all purpose flour

2 cups rolled oats

2 tsp baking powder

1 tsp salt

3/4 cup canola oil

3/4 cup unsalted crunchy Peanut butter

1 cup sugar

1 cup brown sugar

1/2 cup vanilla soymilk

2 tsp vanilla extract

Preheat oven to 350'F.

Toss together the flour, oats, baking powder, and salt in a medium mixing bowl. In a large mixing bowl, mix together the oil, peanut butter, sugars, soy milk, and vanilla.3. Add the dry ingredients to the wet and mix. The dough should be very difficult and moist.

Pack a 1/3-cup (I used 1/4) measuring cup with dough, pop out and roll the dough into a firm ball and flatten just barely on a prepared cookie sheet, spacing the dough balls well apart. Lightly grease the bottom of a glass or heavy ceramic pie plate [I used the bottom of a frying pan.)press the cookies to flatten to a 1/2-inch thickness. Bake for 12-15 minutes until cookies have puffed a bit and are lightly browned. Allow to cool for at least ten minutes before moving off the cookie sheet.

SO good. You can see I added chocolate chips;o

K Bye:)