tag:blogger.com,1999:blog-10134868372471939532023-11-16T10:49:29.780-05:00Thank God Bourbon is VeganVegan food. With a splash of bourbon and lots of love.Jesshttp://www.blogger.com/profile/13074136088330238309noreply@blogger.comBlogger79125tag:blogger.com,1999:blog-1013486837247193953.post-80896316746949113912015-07-21T01:29:00.000-04:002015-07-21T01:34:07.716-04:00Kona Coffee Macadamia Chunk Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdZIDd-N2myOs3-qVcLRIyF-uChr3_Y5RnAjXtiTN-3CBPYRw28d-qd5qqcwm_mSE52FYk84bZIweLvZJI7NPqBuUpVkM4YlzfyDdBADya11WSuqm5ssa760OERodZ1nye1E_GEIcq_c/s1600/cookies-good-ed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdZIDd-N2myOs3-qVcLRIyF-uChr3_Y5RnAjXtiTN-3CBPYRw28d-qd5qqcwm_mSE52FYk84bZIweLvZJI7NPqBuUpVkM4YlzfyDdBADya11WSuqm5ssa760OERodZ1nye1E_GEIcq_c/s1600/cookies-good-ed.png" width="640" /></a></div>
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<h2>
Kona Coffee Macadamia Chunk Cookies</h2>
<h4>
Makes: 1 dozen cookies</h4>
<h4>
Time: 30 minutes</h4>
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<h3>
Ingredients</h3>
<div>
1 tablespoon ground chia seeds (ground flax seeds should work too)</div>
<div>
1/3 cup nondairy milk</div>
<div>
1 3/4 cup oat flour</div>
<div>
1 teaspoons baking powder</div>
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1/4 teaspoon salt</div>
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1/3 cup brown sugar</div>
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1/3 cup white sugar</div>
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1/3 cup coconut oil, melted</div>
<div>
1 teaspoon coconut extract</div>
<div>
1 teaspoon instant espresso granules </div>
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1/3 cup macadamia nuts, chopped</div>
<div>
1/3 cup chocolate chips</div>
<div>
1/3 cup coconut flakes</div>
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<h3>
Method</h3>
<div>
Preheat oven to 350ºF and line a cookie sheet with parchment paper. Combine the chia seeds and nondairy milk in a medium bowl, set aside.</div>
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Combine the oat flour, baking powder, salt and both sugars in a large bowl. </div>
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Add the coconut oil, coconut extract, and espresso granules to the nondairy milk and chia seed mixture, and stir to combine. If the coconut oil hardens up at all, pop in the microwave for a few seconds to make sure it is melted. Add the wet mixture to the flour mixture and beat until combined. Stir in the coconut flakes, macadamia nuts, and chocolate chips. </div>
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Drop by generous tablespoons onto the lined cookie sheet. Bake for 12 minutes until cookies are lightly browned.<br />
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Cheers!</h2>
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Jesshttp://www.blogger.com/profile/13074136088330238309noreply@blogger.com3tag:blogger.com,1999:blog-1013486837247193953.post-21350646090531647442015-06-24T00:33:00.002-04:002015-06-24T15:07:42.654-04:00Asparagus Tart with Shiitake 'Bacon'<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGXhvijDBQBzUDhAtIemqtGWbSfw70pMOXUUuKENKAWbdpMSZ7v28VnjMFgVtyua6TW-G0EWLg7IRU_m36ZR73IPtWHasWnZ6AeWqCeyiiRKsvF8mMh6z7e_j4rXKy_ADdVYjqhUuA8aU/s1600/tart-2-ed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGXhvijDBQBzUDhAtIemqtGWbSfw70pMOXUUuKENKAWbdpMSZ7v28VnjMFgVtyua6TW-G0EWLg7IRU_m36ZR73IPtWHasWnZ6AeWqCeyiiRKsvF8mMh6z7e_j4rXKy_ADdVYjqhUuA8aU/s640/tart-2-ed.png" width="640" /></a></div>
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Tarts are one of my favorite things. They're probably one of your favorite things too. (Who doesn't love them?) I know we're getting a little far out of asparagus season, but this tart will help you exit asparagus season with a bang! </div>
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This tart has layers of flaky phyllo dough, which can be found in the freezer section of most grocery stores. You won't need the entire package of phyllo, but don't worry: there's another recipe on its way that will help you finish the package off! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjKazpjXSRzwYITVGYpbniefXNWIJAGcKr6kJbs9c_Je-mvhn2S8yFzTu4wGbCIKhsr61jPZDl7C8oqIbF426c9J5__bWNuF2Qh986C-UhTjsGrRItUfIVNGx4hWcoTmULM9DLiWi_WVM/s1600/tart-3-ed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjKazpjXSRzwYITVGYpbniefXNWIJAGcKr6kJbs9c_Je-mvhn2S8yFzTu4wGbCIKhsr61jPZDl7C8oqIbF426c9J5__bWNuF2Qh986C-UhTjsGrRItUfIVNGx4hWcoTmULM9DLiWi_WVM/s640/tart-3-ed.png" width="640" /></a></div>
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The tart has a creamy, lemon dijon and roasted garlic filling, and is topped with roasted asparagus spears and crispy, smoky shiitake 'bacon'. You know you want a slice! ;)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0aD5_nq2vGEnSHbzl6ZX1ugXNn0NOkrvQwH_wy6IxjGTB44V6f7TOhRxXbHaY182npM9Owjho5cDY4zZtIPO3k9kYEZrxwB25i05DQYm2kjaqi8ECOiKIm2YRNYUlCusJWftpPcr5AQ/s1600/tart-5-ed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0aD5_nq2vGEnSHbzl6ZX1ugXNn0NOkrvQwH_wy6IxjGTB44V6f7TOhRxXbHaY182npM9Owjho5cDY4zZtIPO3k9kYEZrxwB25i05DQYm2kjaqi8ECOiKIm2YRNYUlCusJWftpPcr5AQ/s640/tart-5-ed.png" width="640" /></a></div>
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This tart makes a great appetizer or light lunch, and can be served with a fresh salad to make it into a light dinner. My choice of salad? Simply toss arugula, toasted pecans, and sliced strawberries in a balsamic dressing. Want to make your own balsamic? Try mixing 1 parts balsamic vinegar to 2 parts olive oil, adding a touch of Dijon mustard (which will emulsify the dressing and keep it from separating), and a touch of dried thyme. Easy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ag_OaWT0nwl7O8XmjtMZTzjaL2-o0tQ09uLC-5NjNwxeJ9EAiE2iH37enYdafz5jAyLkKFg6-8MsQs78DTfQjAA_mMMeOEfwA52Lm6e7H2GTTKf2VF6YjjzxNKWBD68P0LICMjKqMYM/s1600/tart-6-ed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ag_OaWT0nwl7O8XmjtMZTzjaL2-o0tQ09uLC-5NjNwxeJ9EAiE2iH37enYdafz5jAyLkKFg6-8MsQs78DTfQjAA_mMMeOEfwA52Lm6e7H2GTTKf2VF6YjjzxNKWBD68P0LICMjKqMYM/s640/tart-6-ed.png" width="640" /></a></div>
<h2>
Asparagus Tart with Shiitake 'Bacon'</h2>
<h4>
Makes: 8 wedges</h4>
<h4>
Time: 1 hour 15 minutes, plus 1 hour for marinating the shiitakes</h4>
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<h3>
For the Shiitake Bacon</h3>
<div>
3 cups shiitake mushrooms, rinsed and sliced (no need to be overly concerned about removing the stems)</div>
<div>
1/4 cup water</div>
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1/3 cup shoyu or soy sauce</div>
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1 tablespoon liquid smoke</div>
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2 tablespoons balsamic vinegar</div>
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2 tablespoons olive oil<br />
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<h3>
For the Tart</h3>
<div>
1 pound of fresh asparagus, tough stems removed</div>
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1 yellow onion, sliced into half moons</div>
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1 head of garlic</div>
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3 tablespoons olive oil</div>
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1 14 oz package firm tofu</div>
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1/2 cup veggie broth</div>
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1/2 cup raw cashews, soaked for at least 4 hours</div>
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1 tablespoon Dijon mustard</div>
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2 teaspoons dried thyme</div>
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juice of half a lemon</div>
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2 tablespoons cornstarch</div>
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Vegan parmesan (optional)<br />
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10 sheets phyllo dough, thawed</div>
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1/4 cup olive oil<br />
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<h3>
Method</h3>
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Combine the water, shoyu, liquid smoke, balsamic vinegar, and olive oil in a shallow bowl. Add the shiitake mushroom slices and toss to coat. Let marinate for an hour or more. </div>
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Preaheat the oven to 425ºF. Strain the mushrooms from the marinade and reserve the marinade for another use (smoky tempeh or tofu?!). Spread the mushrooms out evenly on the pan. You can roast the shiitakes while roasting the asparagus, onion, and garlic, as explained below.<br />
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Prepare the vegetables to be roasted. Place the asparagus and chopped onion on a separate baking sheet from the shiitakes. Drizzle with 2 tablespoons olive oil, being sure to keep the onion on one side of the pan and the asparagus on the other. For the garlic, cut the pointy top of the head off, and drizzle the remaining tablespoon of olive oil into it. Place the vegetables and shiitakes in the oven and roast until the garlic is very soft, the onion is beginning to caramelize, the asparagus is browning, and the shiitakes are becoming crispy in some places, but are still chewy in others. This will take about 30 minutes, and you will need to stir the shiitakes (but not the other veggies) occasionally. Remove the shiitakes and veggies from the oven and set the asparagus and shiitakes aside. Reduce the heat to 375ºF.<br />
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While the vegetables are roasting, prepare the crust and filling. For the crust, lay the phyllo dough out flat, and cover with a clean, slightly damp towel to keep it moist as you work. Using a brush, coat the inside of a 9x13 casserole pan with the olive oil. Then, brush the first sheet of phyllo with oil. Lay the oiled sheet into the pan. If any edges are hanging over the edge of the pan, you can fold these back in on themselves (no need to be super neat about it--that's the beauty of phyllo dough!). Brush the next sheet with oil, lay in pan and repeat with the remaining 8 sheets of phyllo. Place the crust in the oven for 10 minutes while you prepare the filling. </div>
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For the filling, place the tofu, veggie broth, cashews, Dijon, thyme, lemon juice, and cornstarch in a blender. Remove the garlic cloves from their papery skin and add the garlic and the onion. Blend on high until well combined. Pour the filling into the crust. Arrange the asparagus spears in a lattice pattern (or however you like!) across the top of the tart. (Note: the lattice pattern can be difficult to cut. For a simpler version, chop the asparagus spears into 2-inch pieces and sprinkle on the top.) </div>
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Bake the tart for 35 minutes, or until the filling has become firm and the crust is golden. Sprinkle with the shiitake bacon and a few teaspoons of vegan parmesan, if using, and bake for 5 minutes longer. Remove from heat and let cool for at least 5 minutes before serving. If serving hot, the filling will be a little soft, but will firm up as it cools. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4CU7adtDIUlX4mTMqfZJqhlbN5UP9W8Exr9EelxRddVWFeK3woo8XzNQScXxl1Gse4JFh9xzQrwY1oMBkv2LbsEo3RC-ALcqnij5_npofZjU8bCWvNScF71Z_Mde2g-j3Ubm9ExBF-E/s1600/tart-ed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4CU7adtDIUlX4mTMqfZJqhlbN5UP9W8Exr9EelxRddVWFeK3woo8XzNQScXxl1Gse4JFh9xzQrwY1oMBkv2LbsEo3RC-ALcqnij5_npofZjU8bCWvNScF71Z_Mde2g-j3Ubm9ExBF-E/s640/tart-ed.png" width="640" /></a></div>
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Cheers!</h2>
Jesshttp://www.blogger.com/profile/13074136088330238309noreply@blogger.com0tag:blogger.com,1999:blog-1013486837247193953.post-39065682135387642292015-05-24T20:03:00.000-04:002015-05-24T20:03:19.935-04:00Peanut Butter and Jelly Overnight Oats<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnCKizRFUBP5hHByY5oRvwp8uGUGibMeSOR0IG3nmU0ukTMrnU1CKyUT_9cU7XWrqrFydjfwfKeO_xCmMo9dv1Y0oRmiMjiivCFDobj6obZ6HRtkqLhC28WhA2j7QjfINxn2w7OwVAIwg/s1600/oatmeal-3-2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnCKizRFUBP5hHByY5oRvwp8uGUGibMeSOR0IG3nmU0ukTMrnU1CKyUT_9cU7XWrqrFydjfwfKeO_xCmMo9dv1Y0oRmiMjiivCFDobj6obZ6HRtkqLhC28WhA2j7QjfINxn2w7OwVAIwg/s640/oatmeal-3-2.png" width="640" /></a></div>
Hi guys. It seems like it's been a while, eh? Sorry! I've been adventuring in Europe for a few weeks with my husband! And while I had a few posts that I wanted to schedule so that they would run while I was away, April was a hectic month and I just didn't get to it. So that's part of the reason it's been a bit quiet around here! I did however, have a great time taking pictures in Europe (with my phone--sorry photo snobs, we were traveling light--just backpacks, and no room for my nice camera!), so if you're curious about what I was up to and any vegan finds along the way, check out my Instagram at <a href="https://instagram.com/bourbonisvegan/" target="_blank">@bourbonisvegan</a>!<br />
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But enough about that, because I'm really excited to share with you something I've been eating A LOT of lately (everyday actually!). Overnight oats.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRwuVabL9Hh9iEikqVJABeFzYPBoTweph99acg8jRtWfNugDQ_VToL6ITc6N2Mu_YKIOtPUFmJu7usFRVmtuXx1Bd0XoqSiVRCCESZJdLv-BO8NeOEidcHWmPLZeLi89F8R9vgRfuVeW0/s1600/oatmeal-2-ed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRwuVabL9Hh9iEikqVJABeFzYPBoTweph99acg8jRtWfNugDQ_VToL6ITc6N2Mu_YKIOtPUFmJu7usFRVmtuXx1Bd0XoqSiVRCCESZJdLv-BO8NeOEidcHWmPLZeLi89F8R9vgRfuVeW0/s1600/oatmeal-2-ed.png" width="640" /></a></div>
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I know overnight oats have been floating around the interwebs for a while now, but I just recently discovered them on <a href="http://vegukate.com/">Vegukate.com</a> and I am absolutely hooked! They're so, so easy to make, and super healthy. They don't require much (if any) added sugar, and they're really versatile. Normally I just soak 1/2 cup oats and 1 tablespoons chia seeds in about 3/4 almond milk overnight, and then in the morning add fresh fruit, toasted nuts, and cinnamon or vanilla. However, this recipe is really a special treat! It's layers of strawberry "jelly" and creamy peanut butter and banana oats. When you wake up and remember you have this breakfast waiting for you in the fridge, you'll have no trouble at all getting out of bed!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirTK6OAkkekbwtRJtJE0ZL8inQkyKYrcCVuh3ZsRmCi60RSzWTKjZC7pK7nkd5Ep6AH_z9WQOs3lNJAj3kSih6NcpJ7BosXUuQLZqKe7EjVqf2pxnqgxzxd2YhXfilEdDFL_DceD-wqhY/s1600/oatmeal-4-ed.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a>By the way, it actually doesn't actually have jelly in it. What it does have is pureed strawberries with a touch of agave and lemon juice, and chia seeds to help give the strawberries a jelly-like texture.<br />
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Easy.<br />
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Healthy.<br />
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Peanut Butter.<br />
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You really can't go wrong here!<br />
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<h2>
Peanut Butter and Jelly Overnight Oats</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirTK6OAkkekbwtRJtJE0ZL8inQkyKYrcCVuh3ZsRmCi60RSzWTKjZC7pK7nkd5Ep6AH_z9WQOs3lNJAj3kSih6NcpJ7BosXUuQLZqKe7EjVqf2pxnqgxzxd2YhXfilEdDFL_DceD-wqhY/s1600/oatmeal-4-ed.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirTK6OAkkekbwtRJtJE0ZL8inQkyKYrcCVuh3ZsRmCi60RSzWTKjZC7pK7nkd5Ep6AH_z9WQOs3lNJAj3kSih6NcpJ7BosXUuQLZqKe7EjVqf2pxnqgxzxd2YhXfilEdDFL_DceD-wqhY/s1600/oatmeal-4-ed.png" width="480" /></a>
Serves: 2</h4>
<h4>
Time: 10 minutes</h4>
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<h3>
For the Oats</h3>
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1 cup nondairy milk</div>
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1 banana, peeled</div>
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4 tablespoons peanut butter</div>
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1 cup oats</div>
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<h3>
For the "Jelly"</h3>
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1 1/2 cup fresh or thawed frozen strawberries</div>
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1 tablespoon agave syrup</div>
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1 tablespoon chia seeds</div>
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1 teaspoon lemon juice</div>
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<h3>
Method </h3>
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In a blender, combine the nondairy milk, banana, and peanut butter and blend on high until combined. Place the oats in a medium bowl, and add the banana mixture. Stir until the oats are evenly distributed. </div>
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Returning to the blender, add the strawberries, agave, chia seeds, and lemon juice. Blend on high until combined. </div>
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In two bowls or glasses, add about a quarter of the oat mixture to each. Layer about a quarter of the strawberry mixture over the oats. Split the remaining oat mixture between the two glasses, and follow with another layer of strawberries. Place in fridge and let sit overnight. </div>
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When you wake up, enjoy! </div>
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Cheers!</h2>
Jesshttp://www.blogger.com/profile/13074136088330238309noreply@blogger.com2tag:blogger.com,1999:blog-1013486837247193953.post-67856266891738219842015-04-17T01:12:00.001-04:002015-05-24T20:07:16.912-04:00Lemon Earl Grey Fizz<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcvGWHKde5x4oBkVU_Na0yC7HMUBCOSWWVVU0U8lQBXlkmBUhIQWQIv6osDlSFb6sLCBCkGCaYqWVjqFqpZ9WTd24ETQBr7WldlPma8KBLCxxemlJ_ZbuWyHPlTfOyNyU4oTTKq7TSyxs/s1600/egcocktail-ed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcvGWHKde5x4oBkVU_Na0yC7HMUBCOSWWVVU0U8lQBXlkmBUhIQWQIv6osDlSFb6sLCBCkGCaYqWVjqFqpZ9WTd24ETQBr7WldlPma8KBLCxxemlJ_ZbuWyHPlTfOyNyU4oTTKq7TSyxs/s1600/egcocktail-ed.png" width="640" /></a></div>
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Do you ever want to feel sophisticated, but then you realize you're too lazy for it? You want to make that fancy cocktail with the infused liquor, but it's just too tedious, and let's be honest, you want it now and not in a week? You feel like you want to start boozing before noon, but you're tired of mimosas and blood(less) Mary's? </div>
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Friends, this drink is for you. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_q51YD3tlW77mGlvL7R55VnfyEJK2JhyG_ExY6KK3LbOTGSrN2pgoXpQjZbuQ-yscHRiXleyvytos5f8sXRiHdqdGPtOyWcE4RkexmPNB0c9b_3b9WdnnjxHDsKgf-ABdYG6gO3XUwcw/s1600/egcocktail-2-ed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_q51YD3tlW77mGlvL7R55VnfyEJK2JhyG_ExY6KK3LbOTGSrN2pgoXpQjZbuQ-yscHRiXleyvytos5f8sXRiHdqdGPtOyWcE4RkexmPNB0c9b_3b9WdnnjxHDsKgf-ABdYG6gO3XUwcw/s1600/egcocktail-2-ed.png" width="640" /></a></div>
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It's earl grey. Sparkly. Bright. Fancy. </div>
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....but also, easy? </div>
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<br /></div>
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It's earl grey infused vodka.</div>
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.....in just 30 minutes?</div>
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It's got tea in it. </div>
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.....so it's appropriate for breakfast?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFAl9B63VoebcKUDwH2cBEl1655WjAg4pJnp13XvslGjGXFMo5x6e-x_0KU0pxSUSaBYsck8essy7yQbUb1p03x8AfGEL4XXfnS4s6nKPN90BEWDXdXcEgH2ZrnAkuSjydbquZz-sc6gw/s1600/egcocktail-3-ed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFAl9B63VoebcKUDwH2cBEl1655WjAg4pJnp13XvslGjGXFMo5x6e-x_0KU0pxSUSaBYsck8essy7yQbUb1p03x8AfGEL4XXfnS4s6nKPN90BEWDXdXcEgH2ZrnAkuSjydbquZz-sc6gw/s1600/egcocktail-3-ed.png" width="640" /></a></div>
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Yes. Well, no, but I won't tell anyone.<br />
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At least as long as you put your bottle of vodka away, your cohabitants will be none the wiser. You were just making a cup of tea, right?!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbGSyx4yj2RNbinrgAvIDh4qqIfx7Ms7RrNzU6E2UZKgQAgkpjD9PGCwlwJydJM_ZqMPkld7Le4pVuVHdaQVGi98Hwt9L14zQBnH6HgWOwnLyfrZke60HCT7uro6lxZJ25w6eDtjx1nno/s1600/egcocktail-4-ed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbGSyx4yj2RNbinrgAvIDh4qqIfx7Ms7RrNzU6E2UZKgQAgkpjD9PGCwlwJydJM_ZqMPkld7Le4pVuVHdaQVGi98Hwt9L14zQBnH6HgWOwnLyfrZke60HCT7uro6lxZJ25w6eDtjx1nno/s1600/egcocktail-4-ed.png" width="640" /></a></div>
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Right. That's my cup of tea. Let's begin.</div>
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<h2 style="text-align: left;">
Lemon Earl Grey Fizz</h2>
<h4>
Makes: 4 cocktails</h4>
<h4>
Time: 10 minutes active, 30 minutes inactive</h4>
<div>
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<h3>
Ingredients</h3>
<div>
1 cup regular vodka</div>
<div>
1 teaspoon earl grey tea, or one teabag</div>
<div>
1/2 cup water</div>
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1/2 cup sugar</div>
<div>
1 1/2 teaspoons lemon zest</div>
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Club soda or sparkling water</div>
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<h3>
Method</h3>
<div>
First, get the tea infusing. Using a tea bag or a tea infuser, place the tea into the (room temperature) vodka to steep for thirty minutes. You can swirl the tea bag or infuser periodically. I don't recommend steeping for over thirty minutes because, just like tea in water, it gets bitter.</div>
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<div>
While the vodka tea is steeping, make the lemon simple syrup. Place the sugar, water, and lemon zest into a small saucepan and heat over medium-high heat. Once the sugar begins dissolving, stir until completely dissolved and remove from heat. Transfer to a heat safe container and place in freezer or refrigerator to cool while the vodka tea finishes steeping. </div>
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<div>
After 30 minutes, remove the tea from the vodka.</div>
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<div>
To prepare the drinks, combine 2 parts earl grey vodka with 1 part lemon simple syrup (more or less to taste). Pour over ice, top with soda water, and stir and enjoy. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGsROzX4sqRJub___o02bFY8Ip_IIp9qXX-iO38r4enkO10n44Zxh5yN9H4JO2hG4GdLs9Nqfm3cz1yhlwVwvhaM6oDvRc3KizJ91qB0Z6B4Sdbmftxx3k3779nEn7lxP4oM6KDI8PcDE/s1600/egcocktail-5-ed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGsROzX4sqRJub___o02bFY8Ip_IIp9qXX-iO38r4enkO10n44Zxh5yN9H4JO2hG4GdLs9Nqfm3cz1yhlwVwvhaM6oDvRc3KizJ91qB0Z6B4Sdbmftxx3k3779nEn7lxP4oM6KDI8PcDE/s1600/egcocktail-5-ed.png" width="640" /></a></div>
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Cheers!</h2>
Jesshttp://www.blogger.com/profile/13074136088330238309noreply@blogger.com0tag:blogger.com,1999:blog-1013486837247193953.post-21466213758924961662015-04-09T10:42:00.000-04:002015-04-14T10:58:34.273-04:00Grapefruit Rosemary Scones<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvBrXf2WszSlHIxVlT7qglnBuQDAxSJ_V621VMwpLfIWI27vFsWb1FSL8jnZJMaIx-iLuNqQendjNZiad3eSFQNw3bx6s4wkgzlXq-WvhRWi9kAVDT3-V62HTFaVdHWcFk2E4v-gCKm5E/s1600/scones-ed-0.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvBrXf2WszSlHIxVlT7qglnBuQDAxSJ_V621VMwpLfIWI27vFsWb1FSL8jnZJMaIx-iLuNqQendjNZiad3eSFQNw3bx6s4wkgzlXq-WvhRWi9kAVDT3-V62HTFaVdHWcFk2E4v-gCKm5E/s1600/scones-ed-0.png" height="480" width="640" /></a></div>
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I'm really excited about this recipe. I've basically been chomping at the bit to share it! I've always loved scones. I think it's because I've never had a big sweet tooth, and scones are not super sweet, but they do hit the spot in your belly that craves flaky baked goods. </div>
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Scones are made in a somewhat similarly to pie crusts: You mix the fat into the flour before adding any liquid. For scones the liquid you add is cream. I think that's really key. </div>
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It's not health food. </div>
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The first recipe for vegan scones I tried years ago was more like a thick cake batter. Unsurprisingly, it also tasted like cake in a wedge form, which was disappointing. </div>
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In trying to develop this recipe I worked off of Martha Stewart's recipe for basic scones, and followed the traditional scone-making process. The resulting texture is much, much closer to the real thing! The scones are pleasantly flaky, with a nice crust on the outside, but still moist on the inside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-BjE5_84rCLSfSgSiNJrVH4rJQDQIBRYJkeee6Q6cZatAyTbvYCTBOM_-1-Y4r3i1JevXfGHAjNy8nyevvcYI1BbvEo4kk1yjIqavFtd2iHqVfsEYSZotFmssqMd3a11QJlp628cpFWc/s1600/scones-ed-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-BjE5_84rCLSfSgSiNJrVH4rJQDQIBRYJkeee6Q6cZatAyTbvYCTBOM_-1-Y4r3i1JevXfGHAjNy8nyevvcYI1BbvEo4kk1yjIqavFtd2iHqVfsEYSZotFmssqMd3a11QJlp628cpFWc/s1600/scones-ed-1.png" height="480" width="640" /></a></div>
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Because it's spring (thank goodness!) I wanted the scones to be bright and flavorful. Inspired by one too many cocktails with the now fashionable grapefruit + rosemary combination, I decided that this combo might fit the bill for some great, springy scones. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeYqCkVGEM380_boghQwTLH1oQE8KX9-AcpjEmhx_G_i6FuBT7b0zw6xlvIe3dCrMjUwLwA6w3PUWagZqUSjBuJTVp-nv6NQViid5uAzuIVeky1wSWhpm2sHTh02aUmPzN8hxoZfc-kjs/s1600/scones-ed-2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeYqCkVGEM380_boghQwTLH1oQE8KX9-AcpjEmhx_G_i6FuBT7b0zw6xlvIe3dCrMjUwLwA6w3PUWagZqUSjBuJTVp-nv6NQViid5uAzuIVeky1wSWhpm2sHTh02aUmPzN8hxoZfc-kjs/s1600/scones-ed-2.png" height="480" width="640" /></a></div>
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I think I was right, at least in this case! While rosemary might seem like a strange ingredient for scones, trust me. If Isa Chandra Moskowitz (my hero) can put <a href="http://www.theppk.com/2013/10/rosemary-chocolate-chip-cookies-video/" target="_blank">rosemary in chocolate chip cookies</a>, then rosemary can go in scones. It's not an overwhelming flavor in this recipe, it's much more mellow than you might expect. </div>
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They're pretty easy to make too. Just toss the sugar, grapefruit zest, and minced rosemary together. Add to your flour mixture. Cut in your fat (coconut oil). And add your cream (coconut milk). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSoy2igCSs34Jet_fFAJ-_71ttm9FzPZRzv1Cyrz8xCVWP2CAd2AoietFTzA7o7nt6L-0vw46wsAT2cDA0xUjV4JYjmEOqMYuLyxy2hwD1CsbSJvEXvrdmBcBmLkPXwN1WMS966iB-Rlw/s1600/scones-ed-3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSoy2igCSs34Jet_fFAJ-_71ttm9FzPZRzv1Cyrz8xCVWP2CAd2AoietFTzA7o7nt6L-0vw46wsAT2cDA0xUjV4JYjmEOqMYuLyxy2hwD1CsbSJvEXvrdmBcBmLkPXwN1WMS966iB-Rlw/s1600/scones-ed-3.png" height="640" width="480" /></a></div>
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Press your dough out into a long rectangle and cut into wedges.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9VrXh6mZuXgYpzZO-STje7QA6fj5gYnw59mSo8pLZwWu-ckabL9EzyjJ29XYtFdeqL4KS0MGIUizzUdg8sVGfFfH8kdz2UG_lr705Zrgsrt_E4u2R8niWFo2sgi1uKQ36ZrP0OYPhsH4/s1600/scones-ed-4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9VrXh6mZuXgYpzZO-STje7QA6fj5gYnw59mSo8pLZwWu-ckabL9EzyjJ29XYtFdeqL4KS0MGIUizzUdg8sVGfFfH8kdz2UG_lr705Zrgsrt_E4u2R8niWFo2sgi1uKQ36ZrP0OYPhsH4/s1600/scones-ed-4.png" height="480" width="640" /></a></div>
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Throw onto some parchment paper and bake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGWWrbJefnkKA-GbaLll7EnIa6gNS1HPt47AqSLQcl29jEtcNK92HuyGMH_NZsaMlzRPvZmnS4_YM_SqMTwOOaXa7psUNTPp9QwEE_wd2Nqm9z4mecyCs3Fc7-95BiPVS6xWlLU1qXyNo/s1600/scones-ed-6.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGWWrbJefnkKA-GbaLll7EnIa6gNS1HPt47AqSLQcl29jEtcNK92HuyGMH_NZsaMlzRPvZmnS4_YM_SqMTwOOaXa7psUNTPp9QwEE_wd2Nqm9z4mecyCs3Fc7-95BiPVS6xWlLU1qXyNo/s1600/scones-ed-6.png" height="480" width="640" /></a></div>
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Mix up some grapefruit glaze (yum!!) and drizzle over. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMxAScz3Dpy1VW3swlrmu6dk0O6zh_F664iERQTFb-YkUoU_cS7UH3cibCMLXLSliD5rwlPYSNb_lzK_bsLTpI0TVXP330EXcSrEhDs2EmvStmGvLAD76jlZaK684NhSV9GVLWD12TPYY/s1600/scones-ed-7.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMxAScz3Dpy1VW3swlrmu6dk0O6zh_F664iERQTFb-YkUoU_cS7UH3cibCMLXLSliD5rwlPYSNb_lzK_bsLTpI0TVXP330EXcSrEhDs2EmvStmGvLAD76jlZaK684NhSV9GVLWD12TPYY/s1600/scones-ed-7.png" height="480" width="640" /></a></div>
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And viola! You have something delicious to accompany your green tea!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRjEtmWgqFNK4iUtYk3QSoCwugNmFITqcxcpZqq3Bt-ysO7JtOX1cjZaKOdqaLna-qkIy6dDYSoDlj74vesq3x4t9OHLcHTVUhp1y7nWVqkc5PW8o4c8tKVEQYD28pKkVfM8rKihp4GVc/s1600/scones-ed-8.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRjEtmWgqFNK4iUtYk3QSoCwugNmFITqcxcpZqq3Bt-ysO7JtOX1cjZaKOdqaLna-qkIy6dDYSoDlj74vesq3x4t9OHLcHTVUhp1y7nWVqkc5PW8o4c8tKVEQYD28pKkVfM8rKihp4GVc/s1600/scones-ed-8.png" height="480" width="640" /></a></div>
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<h2>
Grapefruit Rosemary Scones</h2>
<h4>
Makes: 16 scones</h4>
<h4>
Time: 25 minutes active, 20 minutes inactive</h4>
<div>
<br /></div>
<h3>
Ingredients</h3>
<div>
1 1/2 tablespoons grapefruit zest</div>
<div>
1 1/2 tablespoons minced fresh rosemary</div>
<div>
2/3 cup sugar</div>
<div>
3 cups whole wheat pastry flour</div>
<div>
1 tablespoon baking powder</div>
<div>
3/4 teaspoon salt</div>
<div>
1 cup unrefined coconut oil</div>
<div>
1 1/2 cups full fat coconut milk</div>
<div>
1/3 cup grapefruit juice (any pulp that gets into the juice is an added benefit)</div>
<div>
2 cups confectioners sugar<br />
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<br /></div>
<h3>
</h3>
<h3>
Method</h3>
Preheat oven to 350ºF.<br />
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In a small bowl, toss the sugar, zest, and rosemary to combine.<br />
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In a large bowl, combine the flour, baking powder, and salt. Add the sugar mixture to the flour mixture and stir to combine.<br />
<br />
Using your (clean) hands, crumble the coconut oil into the flour and sugar mixture. Toss to combine and then continue to mix with your hands, squeezing any big chunks of coconut oil to break them up, until the mixture mostly resembles wet sand or cornmeal. You will probably still have some chunks of coconut oil, but that is okay as long as they're no bigger than a dime.<br />
<br />
Add 1 1/4 cups of the coconut milk to the mixture and stir to combine. If your mixture is too dry and does not form a dough, continue adding coconut milk, a few tablespoons at a time, until a dough forms.<br />
<br />
Press the dough out onto a floured surface. Using your hands again (yay for not using a rolling pin!), press the dough out into a long rectangle that is about 4 inches wide, 1 1/2 feet long, and 1 inch thick. Cut the dough widthwise into quarters, then cut an X into each quarter (creating 16 triangular scones).<br />
<br />
Transfer the scones to a greased or parchment-lined baking sheet and bake for 18 to 20 minutes, until lightly browned. Remove from oven, transfer scones to wire rack, and let cool completely.<br />
<br />
To make the grapefruit glaze, combine the grapefruit juice and confectioner's sugar in a bowl. Using a spoon, drizzle the glaze over the scones. Alternatively, you can dip the top of each scone into the glaze.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOWL3N4KfpdsWk_-hKijVKyktQJ5bIxAfbhxe841bM18y20YEGguIImuqrz57gmdVr8E2m5u2A-8VI8hK_qyzJghTYSdYhTY2hDvOh9vRMpKBu5zZIm00VNX1_ToXVzJQgHmDxu5yG7Po/s1600/scones-ed-9.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOWL3N4KfpdsWk_-hKijVKyktQJ5bIxAfbhxe841bM18y20YEGguIImuqrz57gmdVr8E2m5u2A-8VI8hK_qyzJghTYSdYhTY2hDvOh9vRMpKBu5zZIm00VNX1_ToXVzJQgHmDxu5yG7Po/s1600/scones-ed-9.png" height="480" width="640" /></a></div>
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Cheers!</h2>
<br />Jesshttp://www.blogger.com/profile/13074136088330238309noreply@blogger.com6tag:blogger.com,1999:blog-1013486837247193953.post-81082074374132632942015-04-04T20:18:00.001-04:002015-04-14T10:59:52.478-04:00Walnut Herb Crusted Seitan<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNM6Q_4bsRUrIyMaozbrSSolmaSAgJ30L-rGMMyUhOblwEqsUwXc-9qF_YFtq5GFMBbj866JokG3Rvw-Y15iU5GNRDU8LvkGZDGSUWWnuK2kX4S-KoUk0DvQIWzOtGXzYpD7MqRlt9zm4/s1600/walnut-seitan-3-ed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNM6Q_4bsRUrIyMaozbrSSolmaSAgJ30L-rGMMyUhOblwEqsUwXc-9qF_YFtq5GFMBbj866JokG3Rvw-Y15iU5GNRDU8LvkGZDGSUWWnuK2kX4S-KoUk0DvQIWzOtGXzYpD7MqRlt9zm4/s1600/walnut-seitan-3-ed.png" height="480" width="640" /></a></div>
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It really is fascinating how your views of the world around you change when you become vegan. </div>
When you realize that you are living, breathing, happy, healthy, and thriving without participating in the mass cruelty and slaughter of billions of animals every year, it really makes you step back and consider everything you used to take for granted.<br />
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I think holidays become particularly poignant. When we are "thankful" we order the slaughter of turkeys. For Christmas, we celebrate "joy" and "peace on earth" by slaughtering more animals for a "special" meal. For me, and I believe many other vegans, sitting down to every meatless meal becomes an exercise in thoughtfulness. When you take the time to consider carefully how your actions, especially eating, impact the world and those you share it with, every meal becomes a celebration of joy, peace, and thanks. It seems so incongruous then that during holidays where these traits are proclaimed as the order of the day, so many feast on the body of an animal that was denied joy, peace, and a life to be thankful for. </div>
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While I feel strongly about these other holidays, I find Easter the most difficult to swallow. It really is a celebration of life and rebirth. The concept of participating in a culture of death, with a lamb or pig on the table, to celebrate this holiday to me is quite literally heartbreaking. If we want to celebrate life, then we should let others live! We will thrive and find not only a better life for the animals, but a more rewarding life ourselves when we truly let compassion and empathy guide our choices.</div>
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So, in light of that, here is a great vegan alternative for Easter dinner! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7mMBheZAmZaUf1W9b9I7u9SEJDRz3sHvNYu5-2DJRf3bGQHqMic75K214giCFnb6vw6CFDHhTXxyaJvvt73TrHcMTkcsvfz4_bYdFVU_Rw0W5Ri95_nLjoC-DfUSq9DjQAs6CCgH5g-s/s1600/walnut-seitan-4-ed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7mMBheZAmZaUf1W9b9I7u9SEJDRz3sHvNYu5-2DJRf3bGQHqMic75K214giCFnb6vw6CFDHhTXxyaJvvt73TrHcMTkcsvfz4_bYdFVU_Rw0W5Ri95_nLjoC-DfUSq9DjQAs6CCgH5g-s/s1600/walnut-seitan-4-ed.png" height="480" width="640" /></a></div>
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Hearty, filling, herby, lemony, crunchy seitan. This main dish is great served along side my <a href="http://www.thankgodbourbonisvegan.com/2015/04/easter-egg-colored-roasted-root.html" target="_blank">roasted veggies and lemon aioli</a> (pictured). You could also add some rainbow chard or beet greens sauteed with garlic, onion, balsamic vinegar, and a bit of soy sauce. Mmmm.... One note. Don't try to be healthy here and bake the seitan. I tried that originally, and the seitan becomes too tough! If you really want to try bake it, I recommend using my <a href="http://www.thankgodbourbonisvegan.com/2013/09/a-pictorial-guide-to-homemade-seitan.html" target="_blank">boiled seitan recipe</a>, which responds better to being baked a second time. The only thing is you won't have pretty little medallions, but I'm sure it will still taste good!</div>
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Here's to spring! I hope that flowers are blossoming and birds are singing wherever you are!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVY6HGmJQ47P0yv9mtxwmPK0kR3QkISJX4EME1gav8D4fGUlixSyL6iB4QA0sa671CpnoyGSjZ9NFb9OzEk4rRe2Qn4CVTCSiYGMh3-TfsXt8FryuP4RYZmHxK49hYWu6FDaXv2yO6wYs/s1600/walnut-seitan-ed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVY6HGmJQ47P0yv9mtxwmPK0kR3QkISJX4EME1gav8D4fGUlixSyL6iB4QA0sa671CpnoyGSjZ9NFb9OzEk4rRe2Qn4CVTCSiYGMh3-TfsXt8FryuP4RYZmHxK49hYWu6FDaXv2yO6wYs/s1600/walnut-seitan-ed.png" height="480" width="640" /></a></div>
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Walnut Herb Crusted Seitan</h2>
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Serves: 6 for a normal dinner, 4 for a feast</h4>
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Time: 30 minutes</h4>
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Ingredients</h3>
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1/3 cup olive oil</div>
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1/2 <a href="http://www.thankgodbourbonisvegan.com/2015/04/homemade-baked-seitan.html" target="_blank">this seitan recipe</a> (or 1 pound of seitan), sliced into 3/4 inch medallions</div>
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1/3 cup white wine</div>
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1/3 cup nutritional yeast</div>
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1/3 cup tahini</div>
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3 tablespoons Dijon mustard</div>
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1 1/2 cups walnuts</div>
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4 cloves garlic</div>
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1/2 cup fresh thyme, sage, and/or rosemary (I bought the "poultry blend" of fresh herbs, but you can use any combination of these herbs)</div>
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Method</h3>
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Heat olive oil in a large nonstick or cast iron pan on medium-high heat.</div>
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In a large bowl, combine the white wine, nutritional yeast, tahini, and Dijon mustard. Toss in the seitan medallions, and stir to coat.</div>
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In a food processor, pulse the walnuts, garlic, and herbs until combined and finely ground (don't make walnut butter though!). Transfer the mixture to a large freezer bag. Add the seitan, seal the bag, and shake until the seitan is evenly coated with the walnut mixture. </div>
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Place the medallions in the skillet, leaving enough room in between to turn individually (also if you overload the pan, the temperature will decrease and you won't get as nice browning and it will take longer). Once golden brown on one side, about 4 minutes, flip and brown the other side for about 3 minutes. Transfer to a paper towel to sop up extra oil. Fry all the medallions. </div>
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Serve with <a href="http://www.thankgodbourbonisvegan.com/2015/04/easter-egg-colored-roasted-root.html" target="_blank">roasted veggies and lemon aioli</a> (pictured), sauteed rainbow chard, and/or crispy bread. </div>
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Cheers!</h2>
Jesshttp://www.blogger.com/profile/13074136088330238309noreply@blogger.com1tag:blogger.com,1999:blog-1013486837247193953.post-69816277083768477212015-04-04T13:22:00.000-04:002015-04-14T11:00:37.343-04:00Easter Egg Colored Roasted Root Vegetables with Lemon Herb Aioli<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3X4-BBu5TSo7bOWybU_K6hrRNCs_dKo0EbyR5ALN041N8Ip0_jXC0RpyjKmI2hk-PJr0W9kuw6m0484Ih72zmcQm_Xey3jAouHNOJsjfF4wqcvialvmRKBklm5HgygiZE9NbWMCWC4x8/s1600/roasted+veggies2-ed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3X4-BBu5TSo7bOWybU_K6hrRNCs_dKo0EbyR5ALN041N8Ip0_jXC0RpyjKmI2hk-PJr0W9kuw6m0484Ih72zmcQm_Xey3jAouHNOJsjfF4wqcvialvmRKBklm5HgygiZE9NbWMCWC4x8/s1600/roasted+veggies2-ed.png" height="480" width="640" /></a></div>
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Lettuce turnip the beet! Amiright?! Okay, so I saw someone with a cute little canvas grocery bag that said that the other day while I was buying beer. If anyone knows where I can get a bag that says that, please let me know, because I would love to have one. </div>
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Anyways... What does that have to do with this recipe? Turnips. Beets. They're both here! This was my first experience with turnips and I have to say, they're a new favorite of mine, especially when roasted (look out cauliflower and brussels sprouts)!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCdF5PFawtgt87nK-xkezAX-ylymlAiXYNHfVmFZEj9gEJz5lmUeaC2_9Dsg28Go5i-Hlw5oHZHtSaoW4BsdsuUD6bzpOLTA4ulZVuMKWRlkir5e_2FGZB39MprCkisxSNUTsdqrU9Ipc/s1600/roasted+veggies-ed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCdF5PFawtgt87nK-xkezAX-ylymlAiXYNHfVmFZEj9gEJz5lmUeaC2_9Dsg28Go5i-Hlw5oHZHtSaoW4BsdsuUD6bzpOLTA4ulZVuMKWRlkir5e_2FGZB39MprCkisxSNUTsdqrU9Ipc/s1600/roasted+veggies-ed.png" height="480" width="640" /></a></div>
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This dish is a nice spring side dish. It's got colorful root vegetables and a bright, lemony, herby, "aioli" which pairs so nicely with the simply roasted veggies. It's easy, quick, yet sophisticated.</div>
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<h2>
Easter Egg Colored Roasted Root Vegetables with Lemon Herb Aioli</h2>
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Serves: 6</h4>
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Time: 15 minutes active, 45 minutes inactive</h4>
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For the Vegetables</h3>
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Ingredients</h4>
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3 medium beets, chopped</div>
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1 large turnip, chopped</div>
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5 large carrots, chopped</div>
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1/3 cup olive oil</div>
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sea salt and black pepper</div>
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Method</h4>
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Preheat oven to 450ºF. </div>
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Toss veggies, olive oil, salt, and pepper in a large bowl. Transfer to rimmed baking sheet and roast in the oven for 45 minutes, or until all veggies are softened and caramelized. Remove from oven. </div>
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You can either toss with the aioli all at once, or spoon the aioli over each serving. </div>
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For the Lemon Herb Aioli</h3>
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Ingredients</h4>
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1/2 cup vegan mayonnaise (Vegennaise or Just Mayo are fine)</div>
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Juice of half a lemon</div>
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1/3 cup sliced scallions</div>
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1/3 cup chopped parsley</div>
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Method</h4>
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While the vegetables are roasting, combine the mayo, lemon juice, scallions and parsley in a large measuring cup. Serve alongside or on top of the roasted veggies.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1KONizPhIYvpU1O82U-0jdt5cIWNNJWpQiD7jr639LCmCPZ9nRsTThm6tX4GSrs3iSW3coAfNNQWNNEihyGX0qP4ac1cjH6p8f_R8EkLrqhbEinYcyrcHR54rBgiVVe4YN_aM0My10NI/s1600/roasted+veggies2-2-ed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1KONizPhIYvpU1O82U-0jdt5cIWNNJWpQiD7jr639LCmCPZ9nRsTThm6tX4GSrs3iSW3coAfNNQWNNEihyGX0qP4ac1cjH6p8f_R8EkLrqhbEinYcyrcHR54rBgiVVe4YN_aM0My10NI/s1600/roasted+veggies2-2-ed.png" height="480" width="640" /></a></div>
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Cheers!</h2>
Jesshttp://www.blogger.com/profile/13074136088330238309noreply@blogger.com0tag:blogger.com,1999:blog-1013486837247193953.post-10705819274305105802015-04-03T11:46:00.000-04:002015-04-14T10:49:34.215-04:00Homemade Baked Seitan<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVgkQNml1UjTtUxEPzer72PsMObtCpI2TGmNXUIANTcRgDR_8LquUCu3A88VRy215VcfDDj8CwoKtiOQjFPHW31FjdFtSDmY_otNUjOlowK07J-_2w6JB6S_6Px_U6HtwOBXoSk7xJB90/s1600/seitan-2-ed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibP-C1KpFxxVg5EREWc8Cc_xd66Ulgs-l3PaeAfpISbJVFVJgXMNd8e00XAMiLm_vY8of6lGEtpicivrVK1fZ2Yq5CXAuQQBWaNiH25UlniHUqnRPXiv5YFlD8laaCVfPq1ClSkTohpKI/s1600/seitan-3-ed.png" height="480" width="640" /></a></div>
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Seitan is one of my favorite vegan options. But it has to be done right––store bought seitan can prove particularly disappointing, although, I have found it to work well if ground up with lots and lots of other flavorings, such as this <a href="http://www.thankgodbourbonisvegan.com/2013/09/day-14-whos-day-tuesday-fatuma.html" target="_blank">taquito recipe</a> my friend shared with me quite a while ago. </div>
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Otherwise, though, I find your best bet is to make your own seitan. I used to always, always boil my seitan, and have <a href="http://www.thankgodbourbonisvegan.com/2013/09/a-pictorial-guide-to-homemade-seitan.html" target="_blank">this post</a> with step-by-step directions on how to make seitan using this method. However, I've recently been won over by baked seitan, which is firmer and a bit easier to handle. </div>
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I think both methods have their place, for example, if you are going to bake your seitan in some way, such as in <a href="http://www.thankgodbourbonisvegan.com/2012/10/sage-baked-seitan-with-brown-sugar.html" target="_blank">this recipe</a> (apologies for the yellow pictures.... I am only an aspiring photographer!), I recommend using the boiled seitan recipe. That way your seitan has more moisture to begin with, and you can successfully bake it. If you try to bake seitan that was also prepared using the baking method, it dries out too much and becomes very tough. Baked seitan is better for sauteing or putting in soups since it remains very firm. I used this baked seitan in my <a href="http://www.thankgodbourbonisvegan.com/2015/02/korean-seitan-bolgugi-and-cheater-kimchi.html" target="_blank">Seitan Bulgogi (Korean BBQ) recipe</a> a few months back. </div>
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The recipe below is a modified version of the seitan for <a href="http://justthefood.blogspot.com/2013/09/taco-tuesdays-fusion-tacos-and-fusion.html" target="_blank">Teriyaki Seitan Asada Tacos from Just the Food</a>, which by the way I highly recommend because they are AMAZING. The changes I made to this recipe are that I've made it much bigger, because I don't like making seitan just for one recipe. My strategy is to make lots of seitan at once, that way I can use it in different recipes and don't have to make it as often. </div>
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Most of my recipes make 6 servings because my husband and I rely on leftovers––we've found 6 servings to be a good balance between having leftovers for two dinners and a lunch, without overloading our tiny kitchen. This way, we only have to cook 3-4 times a week, but we have a lot of variety to keep us interested and healthy. So, I've modified this recipe so that I get two weeks' worth of seitan (or 12 servings). </div>
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I also switched out the whole wheat for nutritional yeast (nooch) because I prefer my seitan to be a bit less "bready" and nooch provides protein and some B12. I also added a bit of olive oil because oil makes things taste better of course. </div>
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Homemade Baked Seitan</h2>
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Makes: 6-8 servings</h4>
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Time: 15 minutes active, 1 hour inactive</h4>
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Ingredients</h3>
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3 cups wheat gluten</div>
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1 cup nutritional yeast<br />
2 teaspoons smoked paprika<br />
2 teaspoons garlic powder<br />
2 teaspoons onion powder<br />
1 1/3 cup water<br />
1/3 cup shoyu sauce<br />
1/3 cup olive oil<br />
1/4 cup vegan Worcestershire sauce (such as Annie's)<br />
2 teaspoons liquid smoke</div>
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Method</h3>
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Preheat oven to 350F. </div>
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Combine the wheat gluten, nutritional yeast, and spices in a large bowl. </div>
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Combine the water, shoyu, olive oil, Worcestershire sauce and liquid smoke in a large measuring cup or bowl. </div>
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Add the wet mixture to the dry mixture and stir to combine until all the ingredients are incorporated into a wet dough. Dump the dough out onto a clean, flat surface and knead the dough for about 5 minutes, until the gluten is activated. You can tell when the gluten is activated because the dough will spring back to its original shape when pressed and will stretch before ripping when pulled.<br />
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Knead the dough into a round ball, flatten slightly, and cut into four quarters. Roll each piece of dough roughly into a cylinder (it doesn't need to be perfect because the dough will fill the space in its foil wrapper and become a perfect cylinder anyways). Place each piece of dough on a sheet of foil, and roll the foil up like a candy wrapper, twisting at the ends (see below, instructions continue after picture). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_fczYo14G8PZ2jMTS9D67DSFJgSptdWb1AmbUJEfx4x-WM0VGjQfsr9z1hRi_7FRD6mVMF5TxHPWuGRxVPJpJKQFaHJp4nJF7P9jO87ejiSp7WsciMIVDlLWdhz2XVdiuK79vCeVjH6o/s1600/seitan-ed-3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_fczYo14G8PZ2jMTS9D67DSFJgSptdWb1AmbUJEfx4x-WM0VGjQfsr9z1hRi_7FRD6mVMF5TxHPWuGRxVPJpJKQFaHJp4nJF7P9jO87ejiSp7WsciMIVDlLWdhz2XVdiuK79vCeVjH6o/s1600/seitan-ed-3.png" height="480" width="640" /></a></div>
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Place each wrapped seitan piece in the heated oven, you will not need to place on a baking sheet, just make sure that the seam is facing upwards. Bake for 30 minutes. </div>
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Turn each seitan piece so that the seam is facing down, and bake for another 30 minutes. The seitan should now feel very firm to the touch. Remove from the oven, cool, and unwrap. Your seitan is now ready to use in recipes!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibP-C1KpFxxVg5EREWc8Cc_xd66Ulgs-l3PaeAfpISbJVFVJgXMNd8e00XAMiLm_vY8of6lGEtpicivrVK1fZ2Yq5CXAuQQBWaNiH25UlniHUqnRPXiv5YFlD8laaCVfPq1ClSkTohpKI/s1600/seitan-3-ed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVgkQNml1UjTtUxEPzer72PsMObtCpI2TGmNXUIANTcRgDR_8LquUCu3A88VRy215VcfDDj8CwoKtiOQjFPHW31FjdFtSDmY_otNUjOlowK07J-_2w6JB6S_6Px_U6HtwOBXoSk7xJB90/s1600/seitan-2-ed.png" height="480" width="640" /></a></div>
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Cheers!</h2>
Jesshttp://www.blogger.com/profile/13074136088330238309noreply@blogger.com11tag:blogger.com,1999:blog-1013486837247193953.post-60590384235004725672015-03-23T09:49:00.001-04:002015-04-14T10:50:00.893-04:00Tortilla Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAwUc8P80ZU3gZAMFoypVZIYbtnZ3sfZgs3icgCiuxX15ZWXdlBfB-9AL6JzhywMd73mBywwsYbUVF44et6dQqIKxLGpu8NN9lLaL69dWQSz4rAB9Liz-2AkQHymP61yiKtn2TMWYhWYQ/s1600/tortilla+soup-2-ed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAwUc8P80ZU3gZAMFoypVZIYbtnZ3sfZgs3icgCiuxX15ZWXdlBfB-9AL6JzhywMd73mBywwsYbUVF44et6dQqIKxLGpu8NN9lLaL69dWQSz4rAB9Liz-2AkQHymP61yiKtn2TMWYhWYQ/s1600/tortilla+soup-2-ed.png" height="480" width="640" /></a></div>
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Growing up in the southwest, I didn't fully understand spring until I moved to New England. While we definitely have a real winter in New Mexico, replete with snow and single-digit temperatures, you are always confident that the end of winter is near. The cold is reasonable there. It comes just before Christmas, hangs around through January, and starts to lift in February. </div>
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My freshman year of college I was so baffled by my roommate who was spending her first spring away from her home in Rhode Island. On the first nice day of spring, I came home to our dorm to find the doors and windows flung open and my roommate dancing around in a state of jubilation. </div>
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Whatever it was she was feeling, I wouldn't understand fully until I ended up in Boston. In Boston, the winter sets in around the same time as the winter in New Mexico. The problem is that it doesn't want to leave. Being bundled up on your couch watching the blizzard and freezing temperatures outside is only a cozy and happy situation for a few months at best. But when it is happening for the eleventh time and it's late March? It's not a happy situation. It is desperation. When you're chasing down your bus in late March while slipping on ice? Or, perhaps worse, when you're waiting for the bus, and note how "warm" and "balmy" it feels out, only to check the temperature on your phone and find that the temperature is 34ºF? That is how you know you've been jaded. When you're driving around in late April and see that there are still piles of snow, now blackened by age, in nearly every parking lot? That is the definition of despair. </div>
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Those first warm days, where you can finally open your windows, sit on your porch, and hear birds singing? That is the definition of hope. But in March, that warmth is not meant to last just yet, and there is surely a cold front around the corner. Disappointment sets in. The birds are quiet again. Any progress the budding plants outside have made seems jeopardized. </div>
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Your hope for winter to end<b><span style="font-family: Arial; font-size: 9.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">—</span></b>dashed.</div>
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This is a soup for that cold front. </div>
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This soup will warm you up, while at the same time reminding you that better times are coming. Slightly spicy with the addition of green chile and freshened up with a lot of lime and cilantro, tortilla soup will get you through the cold snap safe and sound, and off on your way to brighter, clearer skies with not a chance of snow!</div>
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Tortilla Soup</h2>
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Serves: 6-8</h4>
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Time: 45 minutes</h4>
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For the Tortilla Soup</h3>
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3 tablespoons olive oil</div>
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2 onions, chopped</div>
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2 green peppers, chopped</div>
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8 cloves garlic, minced</div>
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2 teaspoons cumin</div>
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1 tablespoon oregano</div>
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4 tablespoon red chile powder </div>
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1 cup white wine</div>
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3 15-ounce cans of pinto beans, rinsed and drained (or you can substitute 1 pound diced seitan or 1 package Beyond Meat, I've tried them all and they're all good!)</div>
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1 cup roasted green chile, peeled and chopped (if using canned, this is done for you)</div>
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1 28-ounce can can roasted, chopped tomatoes</div>
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3 cups frozen corn</div>
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5 cups vegetable broth</div>
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2 tablespoons tomato paste</div>
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1 1/2 cups chopped cilantro</div>
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1/2 cup lime juice</div>
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To serve</h3>
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2 avocados, chopped</div>
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1 recipe sour "cream" (below)</div>
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Tortilla chips</div>
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Method</h3>
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Heat the olive oil in a large Dutch oven over medium-high heat. Add the onions and peppers, and saute until the onions are translucent and the peppers are softened, about 5 minutes. Add the garlic and spices and let cook for about 30 seconds. Add the wine, beans, green chile, tomatoes, corn, and veggie broth, and bring to a boil. Once boiling, reduce heat and simmer for about 30 minutes, stirring occasionally. While the soup simmers, you can prepare the sour cream (recipe below).</div>
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After 30 minutes, remove from heat and stir in the cilantro and lime juice. Ladle into bowls and top each serving with avocado, sour cream, and chips.<br />
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Sour Cream</h2>
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Ingredients</h3>
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1 cup raw cashews, soaked for at least 4 hours and drained</div>
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1/2 cup water</div>
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2 teaspoons lime juice</div>
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2 teaspoons apple cider vinegar</div>
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Method</h3>
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Combine the cashews, water, lime juice, and vinegar in a blender. Blend until smooth.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNiiV9abvThUA59yiN7h3pAK0GgJ6U-BIYLTpGmtg8R9ryWpQkURrmfXf1Sc6Y5qvlmjgl1YahkW2Gws4MhTR5WioNV-wk_uT2uKevts_sjymUmD3qR-gsgQCO4loT2J-EPOPjkPtbE4/s1600/tortilla+soup-ed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNiiV9abvThUA59yiN7h3pAK0GgJ6U-BIYLTpGmtg8R9ryWpQkURrmfXf1Sc6Y5qvlmjgl1YahkW2Gws4MhTR5WioNV-wk_uT2uKevts_sjymUmD3qR-gsgQCO4loT2J-EPOPjkPtbE4/s1600/tortilla+soup-ed.png" height="480" width="640" /></a></div>
<br />Jesshttp://www.blogger.com/profile/13074136088330238309noreply@blogger.com2tag:blogger.com,1999:blog-1013486837247193953.post-63125543632522792832015-03-15T13:03:00.000-04:002015-04-14T10:52:13.199-04:00Homemade Vegan Irish Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj88Uvcz5FwgQDWLM8lCq8JpQcLL9un9XbK2wRkM6gvfqhY-Yh0FQDGhX57-hjDeEgAH7HAWQg6SMrMrxlmW_CMQdkx8dNsRX9Em3cTaZlsOD6zAvCqYRXKX37Re4BHhPjHognZBVT_M18/s1600/irish+cream-ed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: right;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj88Uvcz5FwgQDWLM8lCq8JpQcLL9un9XbK2wRkM6gvfqhY-Yh0FQDGhX57-hjDeEgAH7HAWQg6SMrMrxlmW_CMQdkx8dNsRX9Em3cTaZlsOD6zAvCqYRXKX37Re4BHhPjHognZBVT_M18/s1600/irish+cream-ed.png" height="480" width="640" /></a></div>
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Did anyone else know that two of the things that give Irish cream its distinctive taste are cocoa and coffee? I didn't. I never really knew exactly what Irish cream was until I decided to try to veganize it and started doing my research. It makes sense now why it's so good! Anything with chocolate, coffee, and whiskey... Well, you just can't go wrong! </div>
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My plan of attack for the veganization of Irish cream was inspired by this <a href="http://food52.com/recipes/32483-vegan-eggnog" target="_blank">vegan egg nog recipe</a> I tried last Christmas. This egg nog was my first experience with dates, and I'm now completely sold. Dates are fantastic!</div>
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The flavor of this Irish cream is spot on. While coconut milk was definitely a candidate in terms of texture, I really did not want even a hint of coconut flavor, so I stuck with cashews for texture, dates and agave for sweetness, and of course whiskey, cocoa, and instant espresso. The result is SUPER rich and creamy, so you might want to water it down with a little extra whiskey or non-dairy milk. </div>
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In the process of recipe testing this last week, I would have a little taste here and a little taste there. And before I knew it, I had made it through 1/3 of our bottle of Irish whiskey. I didn't realize this until my shocked husband asked where the Irish whiskey had gone.... </div>
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The recipe is super easy. Just put everything in a blender and voom. You've got Irish cream! If you really want it like right. Now. And don't have time to soak the cashews, you can always just boil them and strain them. I won't tell anyone. </div>
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Homemade Vegan Irish Cream</h2>
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Makes: 5 cups</h4>
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Time: 10 minutes</h4>
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Ingredients</h3>
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1 cup raw cashews, soaked in water for 4 hours and strained</div>
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1/2 cup pitted dates</div>
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1 1/2 cups soy milk</div>
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1 cup Irish whiskey</div>
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1 tablespoon cocoa powder</div>
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1/2 teaspoon instant espresso powder</div>
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1/4 cup agave syrup</div>
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Method</h3>
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Combine all ingredients in a blender, and blend on high until completely smooth. Depending on the strength of your blender this could take several minutes. </div>
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Once blended, serve over ice or refrigerate until cooled. After refrigerating, you may find that the Irish cream has thickened significantly, and you may choose to add up to one cup non-dairy milk to achieve your desired consistency (I really liked the melted milk shake consistency, but can imagine some would prefer a thinner drink).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXpKIIHIel-eFjyZenLKR5pRQqc0n7bpaONDz1Q7rH5wGaaa5jCZ0nRwdfh0LbLHIsEj9_EVuhRogY6fPtOrFpemwRZ7k4PYiNlBI6yNGzXSJbNb_iNg0-m0mR-T2i0lOrE8MfyXw8A_8/s1600/irish+cream-2-ed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXpKIIHIel-eFjyZenLKR5pRQqc0n7bpaONDz1Q7rH5wGaaa5jCZ0nRwdfh0LbLHIsEj9_EVuhRogY6fPtOrFpemwRZ7k4PYiNlBI6yNGzXSJbNb_iNg0-m0mR-T2i0lOrE8MfyXw8A_8/s1600/irish+cream-2-ed.png" height="480" width="640" /></a></div>
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Keep refrigerated. I'm not entirely sure what the shelf life is because, lets be honest, it hasn't lasted long enough to tell. :) </div>
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Cheers!</h2>
<br />Jesshttp://www.blogger.com/profile/13074136088330238309noreply@blogger.com2tag:blogger.com,1999:blog-1013486837247193953.post-24009524123600924732015-03-11T09:39:00.001-04:002015-04-14T10:57:13.648-04:00Sriracha Shepherd's Pie with Sweet Potato Hash<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgohkvsi3ykvYymecNR0jF55kLJ5KmPeXtX9BqHptA6Lutm9l8FY1TUeE756AQn5mamTpJ20JZx7GzXv07jKIe8pfeYGujiVlLIiUg0MxlIWUjmQSY3la2r-n6W3NnGMOMV6Fc33v6P1j8/s1600/s-pie-ed.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgohkvsi3ykvYymecNR0jF55kLJ5KmPeXtX9BqHptA6Lutm9l8FY1TUeE756AQn5mamTpJ20JZx7GzXv07jKIe8pfeYGujiVlLIiUg0MxlIWUjmQSY3la2r-n6W3NnGMOMV6Fc33v6P1j8/s1600/s-pie-ed.png" height="480" width="640" /></a></div>
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I have a confession to make. I have tried. Several times. And I do not like shepherd's pie. I find it to be bland and complicated to make. With it's billowy mashed potatoes mashed with plenty of fat, shepherd's pie is also not your beacon of health.<br />
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Seeing as St. Patrick's Day is coming up, I am on the hunt for some sort of semi-celebratory dish that is tasty (of course) and healthy (ideally). So, I've created my own version of shepherd's pie, switching the nutrient-lacking potatoes out for nutrient-rich sweet potatoes, and using this <a href="http://forealslife.com/blog/2013/6/25/6-or-less-ingredients-sriracha-tempeh-and-green-beans" target="_blank">green been and tempeh sriracha stir-fry</a> as my inspiration. I also added tahini for creaminess and richness. This is more of my personal take on shepherd's pie, and is reminiscent of green bean casserole, but with a kick. Perfect for those straggling chilly days in March!<br />
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ALSO: I've been creating a vegan Irish cream recipe that's super fast, easy, and delicious! (I may or may not take swigs of it while passing through the kitchen at random times of day.) It will be going up soon so stay tuned! :)<br />
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Sriracha Shephard's Pie with Sweet Potato Hash</h2>
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Time: 45 minutes</h4>
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Serves: 6</h4>
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Ingredients</h3>
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1 1/2 pounds green beans, rinsed, tough stems removed, and cut into 2-inch peices</div>
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1 large yellow onion, sliced into half moons</div>
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3 packages tempeh, crumbled</div>
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1 cup tahini</div>
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1/2 to 3/4 cup sriracha</div>
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1/4 cup soy sauce</div>
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4 cloves garlic</div>
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2/3 cup water</div>
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1/2 cup cilantro</div>
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2 tablespoons agave</div>
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2 large sweet potatoes, grated</div>
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5 tablespoons olive oil, divided </div>
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Salt and pepper</div>
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Method</h3>
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Preheat the oven to 425ºF. Place the green beans and onions in a 9x13-inch rectangular casserole pan, toss with 2 tablespoons olive oil, and roast for 20 minutes while preparing the other ingredients. </div>
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Place the tempeh crumbles in a medium saucepan and cover with water. Place the pan on high heat, bring to a boil, then lower the heat to medium low and simmer the tempeh for 10 minutes. </div>
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While the tempeh simmers and the veggies roast, prepare the sauce. In a blender, combine the tahini, 1/2 cup sriracha, soy sauce, garlic, water, cilantro, and agave and blend until smooth. Add more sriracha to achieve your preferred spice level. </div>
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Once the tempeh is finished, strain it and return to the saucepan. Pour the sauce over the tempeh and stir to coat. Once the veggies have been roasting for 20 minutes, evenly distribute the tempeh over the green beans and return to the bottom level of the oven. </div>
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Using several pieces of paper towel or a kitchen towel, envelope the grated sweet potatoes, twisting at both sides to tightly squeeze the potato and remove excess moisture. Transfer to a bowl, toss with 3 tablespoons olive oil, salt, and pepper, and spread into a thin layer on a baking sheet, roughly matching the shape of the casserole pan. Place on top level of the oven and bake for 15 minutes. </div>
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After 15 minutes, broil the sweet potatoes to finish them. Turn off the oven, and turn the broiler on high. Leave the sweet potatoes on the top rack, and broil until evenly toasted. Turn off the broiler, remove the sweet potatoes and tempeh mixture from oven. Transfer the sweet potatoes to the top of the casserole so that the entire casserole has an even crust of sweet potato hash. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN4py2lC8mdsWnGu1_9F71wrsTeZw70w7kVuhsQ3ohsPqfUIuXG0zhLO_H_EeELZpOuzKMI2zj0-QJl7ABo2fkgwhjc3ADsGOvvp4NnyEcCCPhwcJfvpSL_hvlGN3YNX4GL5ynkm0K13E/s1600/s-pie-2-ed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN4py2lC8mdsWnGu1_9F71wrsTeZw70w7kVuhsQ3ohsPqfUIuXG0zhLO_H_EeELZpOuzKMI2zj0-QJl7ABo2fkgwhjc3ADsGOvvp4NnyEcCCPhwcJfvpSL_hvlGN3YNX4GL5ynkm0K13E/s1600/s-pie-2-ed.png" height="480" width="640" /></a></div>
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Cheers!</h2>
Jesshttp://www.blogger.com/profile/13074136088330238309noreply@blogger.com0tag:blogger.com,1999:blog-1013486837247193953.post-33466332053582753252015-03-05T11:29:00.000-05:002015-04-17T01:14:17.219-04:00Rooibos Cheesecake with Blueberry Amaretto Sauce<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvVelX0dqQsxDjLIDedoFejvCsxDGqcrqqONddWDUpau17uosSCR5bSv1Dd-mPBznamKHkqkJZYubtyAdN1r6WYKbr0k6ibBvf5z5p8xFlZVcug6pjqwBBKQtv8FF-oRLnS6Lt7yOyiF0/s1600/cheesecake-ed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvVelX0dqQsxDjLIDedoFejvCsxDGqcrqqONddWDUpau17uosSCR5bSv1Dd-mPBznamKHkqkJZYubtyAdN1r6WYKbr0k6ibBvf5z5p8xFlZVcug6pjqwBBKQtv8FF-oRLnS6Lt7yOyiF0/s1600/cheesecake-ed.png" height="480" width="640" /></a></div>
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Guys! Guys. This whole recipe has only 9 ingredients. Can you believe it? That's 9 ingredients for the crust, sauce, and cheesecake itself!<br />
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I've been a huge skeptic of raw cheesecakes, even though they're everywhere it seems like right now. I'd never had one before this one, and given that they rely on coconut oil, which has a high melting point, to keep them firm, I figured that they all tasted like coconut.<br />
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Wrong!<br />
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I actually originally tried making this cheesecake with some tofu and agar powder and baked it. The results were okay, but nothing amazing, and the rooibos flavor seemed overpowered.<br />
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So then I tried making a raw rooibos cheesecake, and voila! Not only did it require fewer ingredients, the ingredients are not as exotic (no need to order agar on Amazon), and making the cheesecake has been significantly simplified. Win. Win. Win!<br />
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I don't know if this truly qualifies as a "raw" cheesecake, given that it has both tea (steeped traditionally with hot water) and alcohol. But here it is nonetheless. Regarding the rooibos tea, I used <a href="http://www.nmteaco.com/Rainbow-Amaretto-Rooibos_p_197.html" target="_blank">Rainbow Amaretto Rooibos</a> (which gave me the idea to pair rooibos and amaretto) from the <a href="http://www.nmteaco.com/Rainbow-Amaretto-Rooibos_p_197.html" target="_blank">New Mexico Tea Company</a>. However, as long as you have a rooibos that you enjoy drinking on its own, I think that should be fine for the cheesecake. I do recommend loose leaf tea over teabags, though.<br />
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Rooibos Cheesecake with Blueberry Amaretto Sauce</h2>
<h4>
Makes: 10 servings</h4>
<h4>
Time: 25 minutes active + 2 hours for the cake to set</h4>
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<br /></div>
<h3>
For the Crust</h3>
<div>
2 cups walnuts</div>
<div>
3/4 cups pitted dates</div>
<div>
1/2 teaspoon salt</div>
<div>
<br /></div>
<div>
In a food processor, combine the walnuts, dates, and salt, and pulse until evenly ground, but still fluffy (i.e. don't grind until you have walnut butter). Transfer the crust to a 9-inch non-stick springform pan and press evenly with the bottom of a glass to create the crust.<br />
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<h3>
For the Cheesecake</h3>
<div>
3 cups raw cashews, soaked overnight</div>
<div>
3 teaspoons loose rooibos tea + 1 1/2 cups water</div>
<div>
1/2 cup agave nectar</div>
<div>
3/4 cup coconut oil</div>
<div>
<br /></div>
<div>
Boil the water. Place the tea in a tea ball or other straining device for brewing loose leaf tea. Remove the water from heat and steep the tea for 6 minutes. Remove the tea ball and discard the tea. </div>
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<div>
Strain the cashews. In a blender, combine the cashews, 1 cup tea, agave nectar, and coconut oil. Blend until completely smooth. You can continue to add more tea, little by little, to facilitate blending, but try to add as little extra moisture as possible (I used about 1 1/3 cup total). The time will vary depending on the strength of your blender. </div>
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<div>
Once smooth, pour into the pan on top of the crust. Tap the bottom of the pan a few times to remove bubbles, and place in freezer to set for at least 2 hours or overnight. Once the cheesecake has completely set, you can store it in the refrigerator for up to a week. I found that the cheesecake remained firm enough in the fridge, but I would perhaps recommend cutting the cheesecake into slices after removing from the freezer and before putting in the refrigerator.<br />
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<h3>
For the Blueberry Amaretto Sauce</h3>
<div>
2 cups frozen blueberries</div>
<div>
1/2 cup amaretto</div>
<div>
<br /></div>
<div>
Blend blueberries and amaretto until smooth. Transfer to a container until ready to serve with cheesecake. When ready, drizzle over each cheesecake slice. </div>
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<h2 style="text-align: center;">
Cheers!</h2>
Jesshttp://www.blogger.com/profile/13074136088330238309noreply@blogger.com2tag:blogger.com,1999:blog-1013486837247193953.post-90828347627073247512015-02-25T00:57:00.000-05:002015-04-14T10:53:57.748-04:00Cheezy Broccoli Soup with Garlicky Croutons<div style="text-align: center;">
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So far, I've been loving this Colorado winter—it's been just the right amount of snow and cold, with so many sunny and warm days in between. It's kinda like eating my cake and having it too.<br />
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We got about a foot of snow this weekend though, and it's not looking like there are any warm days on the horizon. In fact, it's supposed to snow for the next five days. So, it became time to make some hearty soup.<br />
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For the Superbowl, I tried the <a href="http://veganyumminess.com/vegan-nacho-cheese/" target="_blank">Vegan Nacho Cheese</a> from the blog <a href="http://veganyumminess.com/vegan-nacho-cheese/" target="_blank">Vegan Yumminess</a>, and was pleasantly surprised. Made almost entirely of potatoes and carrots, the nacho cheese texture is spot on, and the flavor is fantastic. And not only that, but the recipe is soy free, gluten free, and nut free! It's a win-win-win! It was this recipe that inspired me to try to make a cheddar broccoli soup, and the base of the soup is very similar to the nacho cheese recipe.<br />
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It came out really well. Creamy and satisfying, without the feeling of having just consumed a ton of cheese and cream. In fact, the recipe is very healthy! If there's snow coming your way, give it a try and see what you think!<br />
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<h2>
Cheezy Broccoli Soup with Garlicky Croutons</h2>
<h4>
Serves: 4</h4>
<h4>
Time: 30 minutes</h4>
<div>
<br /></div>
<h3>
Ingredients</h3>
<div>
<div>
2 tablespoons vegan butter</div>
<div>
1 onion, chopped</div>
<div>
4 cloves garlic, minced</div>
<div>
3 cups potatoes, chopped</div>
<div>
1 1/4 cups carrots, chopped</div>
<div>
6 cups broccoli florets, divided</div>
<div>
1 teaspoon dried rosemary</div>
<div>
1/4 teaspoon nutmeg</div>
<div>
2 bay leaves</div>
<div>
4 cups vegetable broth</div>
<div>
1 cup nutritional yeast</div>
<div>
1/3 cup olive oil</div>
<div>
2 tablespoons lemon juice</div>
<div>
1/2 teaspoon salt</div>
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<br /></div>
<div>
2 cups sourdough, cut into half inch cubes</div>
<div>
2 tablespoons olive oil</div>
<div>
4 teaspoons granulated garlic</div>
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1/4 teaspoon salt</div>
<div>
1/2 teaspoon black pepper</div>
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<h3>
Directions</h3>
<div>
Heat the vegan butter in a Dutch oven over medium high heat. Add the onion and saute until translucent, about 5 minutes. Add the garlic and saute for 30 seconds more. Add the potatoes, carrots, 3 cups of the broccoli florets, rosemary, nutmeg, bay leaves, and vegetable broth. Bring to a boil, reduce heat, and simmer until carrots are fork tender, about 15 minutes.</div>
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Meanwhile, finely chop the remaining 3 cups of broccoli florets.</div>
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<div>
Once the carrots are tender, transfer the soup to a blender, in batches if necessary. Add the nutritional yeast, olive oil, lemon juice, and salt, and blend until smooth. Return the soup to the pot and stir in the chopped broccoli. Keep on medium-low heat until the croutons are finished to soften the chopped broccoli.</div>
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<div>
Turn the broiler on high. In a large bowl, toss the sourdough cubes, olive oil, garlic, salt, and pepper until the bread is evenly coated. Spread onto a rimmed baking sheet, and place under broiler. Stir frequently, until the cubes are evenly toasted, about 7 minutes, depending on your broiler. </div>
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<div>
Remove the soup from the heat, and distribute into bowls. Top with the croutons, and enjoy!</div>
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<h2 style="text-align: center;">
Cheers!</h2>
Jesshttp://www.blogger.com/profile/13074136088330238309noreply@blogger.com0tag:blogger.com,1999:blog-1013486837247193953.post-69175990279978809372015-02-11T01:02:00.000-05:002015-04-14T10:54:23.974-04:00Brandy Alexander Nice Cream Sundays for Two<div style="text-align: center;">
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Brandy Alexanders have intrigued me since I first heard the Feist song of the same name. They sounded like a hopelessly romantic cocktail with a turn of the century charm and my 20-year old self really wanted to try one.<br />
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Seven years later, I've finally tried one. Just in time for Valentine's Day!<br />
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They're usually made with only three ingredients: brandy, créme de cacao, and cream. Shake it up in a cocktail shaker with ice and strain into a glass for a cool and refreshing chocolaty drink that will sneak up on you in the worst of ways. They make for a great dessert drink, and so I went ahead and made them into a full-fledged dessert that's easy to make, relatively healthy (aside from the alcohol, its nearly entirely made of fruit!), and looks and tastes decadent enough to have on Valentine's Day. I give you the Brandy Alexander "Nice" Cream Sunday!<br />
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The nice cream is actually made from blended frozen bananas. If you've never tried doing this, I promise that you will be pleasantly surprised. All you have to do is freeze the bananas and then pulverize them in your food processor or high-powered blender. They'll magically turn into a creamy banana mess with a smooth, soft serve-like texture. If you want to make them have more of an ice cream consistency, you can put them into an ice cream maker at this point, although I don't recommend sticking them straight back into the freezer because they'll get icy. If you don't want to make the nice cream, you can always just use the Brandy Alexander sauce on regular vegan vanilla ice cream.<br />
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The syrup is made from frozen cherries, the liquors, and cocoa powder. So all in all no added sugar (liquors aside), and a few servings of fruit and healthy cacao to boot.<br />
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I was concerned that the créme de cacao might actually have some cream in it, so I headed on over to <a href="http://barnivore.com/">Barnivore.com</a> to check. The brands of créme de cacao they had listed were vegan, but unfortunately my liquor store didn't carry those brands. They only carried Hiram Walker, which upon checking Barnivore again, thankfully appeared to be vegan. However, to note, the brand DeKuyper may not be vegan, if you happen across it.<br />
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If you're interested in just a plain Brandy Alexander, I've done some testing for you. Out of all your options for vegan creams, I recommend a coconut milk-based dairy free creamer like the So Delicious brand. The creamer gave the drink more body and flavor than almond, rice, or soy milk (I really was determined to test and find the BEST for you friends! It was a difficult job, but someone had to do it!). The ratios for Brandy Alexander's are: 1 parts brandy, 1 parts créme de cacao, and 2 parts coconut creamer.<br />
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Now without further adieu, I give you, The Sunday.<br />
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<h2>
Brandy Alexander Nice Cream Sundays</h2>
<h4>
Makes: 2 sundays</h4>
<h4>
Time: 15 minutes</h4>
<div>
<br /></div>
<h3>
For the Brandy Alexander Sauce</h3>
<div>
1/3 cup brandy</div>
<div>
1/3 cup créme de cacao</div>
<div>
3 tablespoons cocoa powder</div>
<div>
1 tablespoon cornstarch</div>
<div>
1 cup frozen sweet cherries</div>
<div>
<br /></div>
<div>
Combine the brandy, créme de cacao, cocoa powder, and cornstarch in a measuring cup. Whisk until combined. Add the mixture and the frozen cherries to a small saucepan, and turn the heat to medium. Stirring regularly, bring the mixture to a slow boil and mash the cherries with the back of a fork. Simmer until the sauce has thickened, then remove from heat.</div>
<div>
<br /></div>
<h3>
For the Nice Cream</h3>
<div>
4 frozen bananas (be sure to peel them before freezing them!)</div>
<div>
2 teaspoons vanilla extract</div>
<div>
<br /></div>
<div>
In your food processor or high speed blender, process the bananas until they have the consistency of soft serve ice cream. I used a Vitamix and it took less than two minutes, but I did have to press the bananas into the blade with the stick. </div>
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<h3>
To Serve</h3>
<div>
1/3 cup chopped walnuts</div>
<div>
4 frozen cherries</div>
<div>
<br /></div>
<div>
Split the nice cream between two serving bowls and pour the Brandy Alexander sauce over the nice cream. Top with the walnuts and the cherries as desired. </div>
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<h2 style="text-align: center;">
Cheers!</h2>
Jesshttp://www.blogger.com/profile/13074136088330238309noreply@blogger.com5tag:blogger.com,1999:blog-1013486837247193953.post-85224621368255495932015-02-07T13:58:00.002-05:002015-02-07T14:01:55.135-05:00Korean Seitan Bulgogi and Cheater Kimchi<div class="separator" style="clear: both; text-align: left;">
This is based off of a recipe that I've had laying around for about ten years (no, really). The recipe I had predated even my pescatarian (while self-identifying as vegetarian) years, and as such was meat-based. I've always kept my favorite recipes in the same notebook, so I rarely look through the first twenty pages or so, since essentially none of these are vegan or vegetarian. However, looking through this section one day, it dawned on me that Bugolgi, or Korean barbecue, wouldn't be a difficult thing to veganize at all. So, I made some changes to the old recipe, and tried it out on seitan. </div>
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The results were fantastic. The seitan is thinly sliced and marinated before being broiled. The brown sugar in the marinade caramelizes and the edges of the seitan blacken. The seitan is extremely savory and quite firm, with loads of umami flavor (umami is the "meaty" flavor that many people crave). </div>
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Meanwhile, I was considering what veggies to have as a side with the seitan. Often, bulgogi is served with kimchi, which is the Korean equivalent of sauerkraut. But, I had a number of roadblocks. Roadblock #1 was that store bought kimchi costs more than I am willing to pay (at least at Vitamin Cottage, where I normally shop), at about $8 to $15 per jar. </div>
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Fine. "I'll make it myself," I thought, and I found this really <a href="http://www.thekitchn.com/how-to-make-cabbage-kimchi-cooking-lessons-from-the-kitchn-189390" target="_blank">great looking recipe at the Kitchn</a>. However, on week one Vitamin Cottage didn't have daikon. On week two, they had daikon but no Napa cabbage (they stock only organic fruits and veggies--at really great prices--but this also means that you don't necessarily have the huge selection of say, Whole Foods, who can fill in with non-organic or non-local produce if needed). I ordered the Gochugaru, but it came late, and then I accidentally used all my scallions on another recipe before realizing I needed them here. </div>
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So, seeing as I really just wanted to see how the seitan would come out, and I was running out of options in my refrigerator for the week, I decided to cut my losses, and not pay the $$$ for kimchi and also not to spend my time trying to ferment it. I came up with cheater kimchi, which may not be exactly like true kimchi. However, this "cheater" kimchi captures many of the flavors of real kimchi, and is a nice, healthful accompaniment to the seitan. If it bothers you that this isn't very traditional, keep in mind that somewhere on this blog is a recipe for enchiladas that uses flour tortillas--a travesty for a New Mexican like me--and that I did this because I thought it tasted good and not because I'm a jerk. :) </div>
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Korean Seitan Bulgogi and Cheater Kimchi</h2>
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Time: 45 minutes (plus 1 hour to marinate the seitan)</h4>
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Serves: 4-6</h4>
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For the Korean Barbeque</h3>
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1 pound seitan</div>
<div>
6 cloves garlic, minced</div>
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1 tablespoon grated ginger</div>
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3 tablespoons sambal oelek</div>
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1/3 cup brown sugar</div>
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1/3 cup soy sauce</div>
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1 tablespoon sesame oil</div>
<div>
2 tablespoons canola oil</div>
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Slice the seitan into slivers (as thin as you can!). Combine the garlic, ginger, sambal oelek, brown sugar, soy sauce, and sesame oil in a large shallow dish. Add the seitan and stir to coat. Marinate for an hour, stirring occasionally. The seitan should soak up all the marinade. </div>
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Preheat the broiler on Hi. Coat a rimmed baking sheet with the canola oil and spread the seitan out in a thin layer. Broil on Hi for 7 minutes. Remove from broiler, mix seitan with a spatula to expose uncooked seitan, and return to broiler for 1-2 minute intervals, stirring until the edges of the seitan are evenly charred (but, obviously, you don't want to completely burn the seitan). </div>
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<div>
Remove from the broiler and keep warm until ready.</div>
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<h3>
For the Cheater Kimchi</h3>
<div>
5 cloves garlic, minced</div>
<div>
1 tablespoon grated ginger</div>
<div>
3/4 cup scallions, cut into 1 inch pieces</div>
<div>
2 daikons, cut into matchsticks</div>
<div>
1 carrot, cut into matchsticks</div>
<div>
1 Napa cabbage, halved and sliced into 2 inch chunks</div>
<div>
2 tablespoons dulse (a crumbled seaweed, or use crumbled nori sheets)</div>
<div>
3 tablespoons <a href="http://www.amazon.com/gp/product/B005G8IDTQ/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1" target="_blank">Gochugaru Korean chili powder</a></div>
<div>
1 teaspoon sea salt</div>
<div>
2 teaspoons brown sugar</div>
<div>
3 tablespoons rice vinegar</div>
<div>
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<div>
Combine all ingredients in a bowl. Heat a skillet over medium-low heat. Add all ingredients to the skillet and cover. Steam the vegetables just until the cabbage is softened and the flavors begin to mix, no longer than 5 minutes. </div>
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Serve with the seitan and cooked rice. </div>
Jesshttp://www.blogger.com/profile/13074136088330238309noreply@blogger.com0tag:blogger.com,1999:blog-1013486837247193953.post-10345820739975382622015-02-03T02:02:00.000-05:002015-02-03T02:02:10.569-05:00Chipotle-Infused Tequila Bloodless Maria's<div class="separator" style="clear: both; text-align: center;">
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For a long time I hated bloody Mary's. I wasn't a girl who liked fruity drinks by any means--Jack and Coke was my cocktail of choice for years. In fact, drinking a Jack and Coke still takes me back to my 21st summer at my husband's family's lake cabin in northern Minnesota. We would take the boat over to the creaky old bar at the other end of the lake in the afternoon to drink Jack and Cokes and eat tater tots while grumpy old men with John Deer hats filtered in and out, some picking up a to go cup on the way... a to go cup of bourbon and coke that is.</div>
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Only in Minnesota. </div>
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Anyways, my mom has always been a big fan of Bloody Mary's. I'm sad to say I don't know when I came to the Bloody Mary dark side, but at some point I realized that they are pretty darn good. I also realized that Worcestershire sauce is pretty darn not vegan (it's got anchovies in it--so beware brunch-lovers!). </div>
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So that became a problem. Over the summer I also saw someone post pictures of a Bloody Mary they had in Manhattan. It was basically a cocktail with an entire appetizer resting skewered on top of the drink. I think maybe aside from the lone olive, none of it was even vegetarian. But I was so jealous at the same time! I really wanted a Bloody Mary with an appetizer on top of it too! </div>
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So I did some thinking. And Field Roast did some cheese-creating, which made appetizer-worthy garnishes possible. I did some learning about Bloody Mary's and came across the Bloody Mary's even more exciting relative, the Bloody Maria. Bloody Maria's are made with tequila instead of vodka. I was suspicious, but seeing as I've come around to liking tequila a bit more (another one of my mom's favorites that I have previously shunned), I thought I would give it a try. </div>
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I didn't want to be boring and stick with tabasco, and the tequila had fanned the flames of my New Mexico heritage, and so I decided to experiment with a different pepper altogether. I decided to try infusing the spirits with dried chipotle chiles. Chipotles are just smoked jalapeños. To be on the safe side, I tried infusing both vodka and tequila, and while both came out well, I ultimately preferred the tequila. I'm not an expert on tequila by any means, but I can tell you that Jose Cuervo is bad, bad, bad. I've been drinking <a href="http://www.tequilaespolon.com/en/?age=verified" target="_blank">Espolón</a> for quite a while now, and I personally really enjoy it. For this recipe I used their tequila reposado. </div>
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Because the infused-tequila has a complex flavor all it's own, I kept the rest of the Bloody Maria (from here on known as Bloodless because it is more accurate) very minimal, to let the tequila shine. I only make one cup of tequila in the recipe, but you will be able to make many Bloodless Maria's from it. It ended up quite spicy, so for one cocktail I would use about 1/3 shot infused tequila and cut it with 2/3 shot regular tequila. This allows you to adjust the spice level to your own taste. </div>
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The Bloodless Maria's will be delicious on their own without the garnishes, if you're not into that or don't have the time. But, if you're feeling celebratory (or hungry) for any reason, they make a great addition! I hope you enjoy!</div>
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<h2>
Chipotle-Infused Tequila Bloodless Maria</h2>
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Makes: 1 drink</h4>
<h4>
Time: To infuse the tequila 3-4 days, to make the drink, 10 minutes</h4>
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<h3>
For the Tequila</h3>
<div>
1 cup tequila</div>
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3 dried chipotle peppers</div>
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Place the tequila in a sealable glass container, such as a mason jar. Add the three peppers and close the lid. You can keep infusing the tequila for about five days. I noticed that after one day the tequila was spicy, but didn't have much depth of flavor. By day three, the tequila was picking up a noticeably smoky flavor. I stopped at day four because I thought it tasted just about right, and I'd read that the longer you infuse chiles the spicier they continue to get. </div>
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<h3>
For the Garnishes</h3>
<div>
1 slice sourdough bread</div>
<div>
2 slicess original flavor <a href="http://store.veganessentials.com/vegan-chao-cheese-slices-by-field-roast-p4350.aspx" target="_blank">Field Roast Chao Cheese</a></div>
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1 piece <a href="http://lightlife.com/products/organic-fakin-bacon-tempeh-strips" target="_blank">tempeh Fakin' Bacon</a></div>
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1/2 Field Roast Italian sausage, sliced widthwise</div>
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1 pimento-stuffed olive</div>
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Heat a nonstick or cast iron skillet over medium high heat. Meanwhile, place two slices of Chao Cheese onto the sourdough and toast in toaster oven (or toast bread in toaster, place cheese on top, and broil until melted). While the open-faced grilled cheese is cooking, place the bacon strip and sausage in the pan. Cook until browned on one side, flip, and brown the other side. Once finished, remove from heat. </div>
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Returning to the bread and cheese, once melted you can cut the bread into 1 inch squares. Add the grilled cheese squares, fakin' bacon, sausage, and olive to a cocktail skewer to complete the garnish.</div>
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<h3>
For the Bloodless Maria</h3>
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2 shots organic tomato juice (the good stuff)</div>
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juice of 1/4 lime</div>
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1 tablespoon olive brine (from a jar of pimento-stuffed cocktail olives)</div>
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1 tablespoon <a href="http://www.annies.com/products/condiments-sauces/organic-vegan-worcestershire-sauce" target="_blank">Annie's vegan Worcestershire sauce</a> (I actually think it's better than the other stuff!)</div>
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1 generous pinch black pepper</div>
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1/3 shot infused tequila (to taste)</div>
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2/3 shot plain tequila </div>
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While the garnishes are cooking, add all the ingredients to a tall glass and stir. Add ice and stir again. Add your garnish and you're ready to go! </div>
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¡Salud!</div>
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*Please note that while I have linked to several products in this post, I've done so only to help out readers who aren't familiar with these vegan items, and am not making commissions of any kind from these links.</div>
Jesshttp://www.blogger.com/profile/13074136088330238309noreply@blogger.com0tag:blogger.com,1999:blog-1013486837247193953.post-83973889530661618782015-01-15T00:33:00.000-05:002015-04-17T01:15:58.303-04:00Ginger Matcha Pear CrispI always like the idea of using tea in baking, but haven't tried it much in the past. I had the idea for this crisp on a cold winter day while staring at an old bag of Matcha Izu tea.<br />
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Matcha isn't tea like most of us envision—dried leaves in little satchels, or better, loose leaf. Matcha is actually finely ground green tea, and it is bright, BRIGHT green. I imagine it being extremely good for you! But it is not my favorite to drink, try as I might. Which got me thinking, what would happen if I cooked with it? And seeing as this winter day was a pretty good day for a crisp, and I happened to have some green pears, I decided to experiment.<br />
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In the list of ingredients I've included a link for New Mexico Tea Company's Matcha Izu tea. They are by far my favorite place to buy tea, and they will ship it to you (at least within the U.S., not sure about elsewhere). If you do buy the Matcha, I also highly recommend the Rosy Earl Grey and Lemon Gunpowder Green, which are both delicious hot or iced.<br />
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One big thing to note before getting to the recipe: I don't normally peel vegetables or fruit. I didn't peel the pears the first time I made this recipe, and I regretted it! Take the time to peel them. It's so much better without their crunchy skins.<br />
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One other big thing to note: You cannot substitute regular green tea for the Matcha. All you'll get is a crisp with sticks and leaves in it. Matcha dissolves into the juice that the pears release as they bake, leaving a rich green tea color.<br />
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One LAST thing. Mincing the ginger into tiny little pieces is much better for this recipe than grating it. If you grate it, you end up with all the ginger fibers throughout the pear filling. If you mince the ginger the pieces seem to dissolve away, or at the very least have the same texture of the pear, so you get the fresh ginger taste without having to pick out strands of ginger.<br />
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Ginger Matcha Pear Crisp</h2>
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Time: 1 hour 10 minutes, 20 minutes active<br />
Serves: 6</h4>
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Ingredients</h3>
5 firm d'anjou or other green pears, peeled and diced<br />
1/2 cup sugar<br />
1 tablespoon minced fresh ginger<br />
1 1/2 teaspoons <a href="http://www.nmteaco.com/Matcha-Izu_p_237.html" target="_blank">Matcha green tea powder</a><br />
1/2 teaspoon salt<br />
1 1/3 cup all-purpose flour<br />
1 cup almond meal<br />
2/3 cup slivered almonds<br />
1/3 cup brown sugar<br />
1/2 teaspoon salt<br />
1 stick vegan margarine, melted<br />
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Vanilla-flavored coconut ice cream (such as <a href="http://coconutbliss.com/" target="_blank">Coconut Bliss</a>), to serve<br />
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Directions</h3>
Preheat the oven to 350F.<br />
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In a bowl combine the pears, sugar, ginger, green tea, and salt.<br />
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In a separate bowl combine the flour, almond meal, almonds, brown sugar, and salt. Drizzle in the melted margarine a few tablespoons at a time, tossing until crumbs form. Do not over mix as it will make the crisp tough.<br />
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Pour pears into a 7x11 baking dish and cover with crumbs.<br />
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Bake for 50 minutes or until crust is golden and the pear mixture has thickened. Serve with vanilla coconut ice cream.<br />
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Cheers!</div>
Jesshttp://www.blogger.com/profile/13074136088330238309noreply@blogger.com0tag:blogger.com,1999:blog-1013486837247193953.post-45177361941322123042015-01-09T00:46:00.000-05:002015-01-09T02:27:33.844-05:00Truffled Cauliflower Cassoulet with Shiitake-Garlic Confit and Parmesan Thyme Biscuits<div style="clear: both; text-align: left;">
Cassoulet and confit are funny things to me. Both originated in France as peasant food, with confit in particular being a way to preserve meat to eat throughout the winter. The stuff was not fancy. </div>
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But nowadays it's rare to go to an upscale restaurant that you don't see confit of some kind (you can make confit of just about anything--meat, vegetable or fruit). When it comes to cassoulet, people get fierce! Just doing some background research on what exactly cassoulet is I came across lots of gnashing of teeth... </div>
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...over what was once a peasant dish. </div>
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And you get all these people with what they think is the best possible cassoulet. Some people say it needs breadcrumbs. Some people say it should never have breadcrumbs. The only constant I found among recipes was a reliance on white beans (and duck, but of course, that is irrelevant here). Apparently towns in France bicker over the true origin and to this day get their panties in a twist if you don't think their town is the true creator of the dish. </div>
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If I'm being honest, this is the only part about the whole mess that I understand. I can commiserate because once, ONCE, Colorado tried to co-opt green chile as their own. I'm from New Mexico. And I may live in Colorado now, but I'm still bitter about that. You can't have it all you rat-bastards. The only green chile you will ever own will come in a bushel bag labelled Hatch, NM, and that is that!</div>
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But I digress. So now people have taken this peasant food, which was made with what people had on hand to feed legitimately hungry bellies, and now it's this crazy fancy ridiculous dish that rich people eat while feeling self-righteous about their money. I think an apt comparison would be perhaps if we jumped 300 years into the future and suddenly Hot Pockets are haute cuisine. It's equally absurd as the current cassoulet situation. </div>
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I may have been a "foodie" at one point in my life, but I have a thing against pretentiousness, so that didn't last. I genuinely like food, and I don't really care what others think I should think about food. People have all these recipes for "Best Cassoulet and **** Confit Ever!" which is think is ridiculous. There's no way anyone will ever make the best of anything. I'm convinced that no matter how good you think your dish is, there is someone out there who will whole-heartedly hate it. Which is why I think that we should eat what we actually enjoy and think tastes good, and be creative about it instead of always trying to be "the best." Food is not like a marathon which has objective and easily measurable "bests" and "worsts." Food is subjective.</div>
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So basically, I've taken cassoulet as an inspiration and ran with it. I've used beer instead of wine because I normally have beer and I never buy wine. This is 'merica, (and I was inspired by the Leek and Bean Cassoulet recipe in Veganomicon), so I have added biscuits. I've added truffle oil as a kind of sarcastic nod to how pretentious this dish has become and to push it over the top (on the ridiculous charts!).</div>
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But, after all that, I think this is the perfect dish for those cold January Sunday evenings. It takes a while to make, but the result is pretty amazing. The shiitakes give a meaty flavor and bite, the biscuits make it hearty and satisfying, and the cauliflower and truffle flavor melt together with the thyme and thaw you inside and out.<br />
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EDIT: I now realize tomorrow is National Cassoulet Day. My timing couldn't be better to piss off some foodies with this sacrilege! </div>
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Truffled Cauliflower Cassoulet with Shiitake-Garlic Confit and Parmesan Thyme Biscuits</h2>
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Time: 3 1/2 hours total, 1 hour active</h4>
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Serves: 4 to 6</h4>
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For the Shiitake-Garlic Confit</h3>
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10 garlic cloves</div>
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3 cups shiitake mushrooms, stems still on</div>
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1 tablespoon sea salt</div>
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2 cups warm water</div>
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1/2 cup olive oil</div>
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1/4 teaspoon ground cloves</div>
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Remove the skins from the garlic cloves and rinse the shiitakes with water. In a large bowl, combine the warm water and salt, and then add the shiitakes and garlic. Let sit for at least an hour. Strain garlic and shiitakes, and then thinly slice the shiitakes.</div>
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Heat oil in a saucepan over medium-low heat. Add the garlic and sliced shiitakes, cover and let cook for an hour. The point of confit is to cook the vegetable in oil over low heat (as opposed to frying it). </div>
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Remove from heat. If not using immediately, pour into heat-safe container and refrigerate.<br />
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<h3>
For the Parmesan Thyme Biscuits (adapted from <a href="http://www.nytimes.com/interactive/2012/11/12/health/20121111_vegetarian-thanksgiving.html?_r=0#Quick_Biscuits_With_Maple_“Butter”" target="_blank">Well's Vegetarian Thanksgiving 2012</a>)</h3>
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2 cups all-purpose flour</div>
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1 tablespoon baking powder</div>
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3/4 teaspoon salt<br />
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1/3 cup vegan parmesan</div>
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1 tablespoon fresh thyme, chopped</div>
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1/2 cup vegan margarine, cut into 1/2 inch pieces</div>
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3/4 cup non-dairy milk</div>
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While the confit cooks, start the biscuits. In a large bowl combine the flour, baking powder, salt, parmesan, and thyme. Add the chopped margarine and combine with two forks until the mixture resembles cornmeal (a few small lumps of margarine are fine). Alternatively, you can use a food processor, pulsing the mixture until it resembles cornmeal. Add the non-dairy milk and mix until just combined.<br />
<br />
Move the dough to a cutting board. Using your fingers, press the dough out into a 10-inch circle (about 1-inch thick). Using a knife, slice the circle into six pizza style wedges. Set aside until the cassoulet is ready to go into the oven.<br />
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<h3>
For the Cassoulet</h3>
<div>
1 recipe of the confit (above)<br />
1 onion, diced</div>
<div>
1 large head of cauliflower, broken into bite-sized pieces<br />
1/2 cup pale ale</div>
<div>
2 15 oz cans of white beans, drained and rinsed</div>
<div>
1 1/2 cups vegetable broth<br />
2 tablespoons cornstarch</div>
<div>
6 sprigs of thyme<br />
1 1/2 teaspoons truffle oil</div>
<div>
<br />
Heat a 12-inch cast iron (or other oven-safe) skillet over medium-high heat. Using a slotted spoon, remove the shiitakes and garlic from the confit mixture and put into mixture. Reserve the rest of the oil for another use (but be sure to refrigerate it and use within a few days, because it otherwise can potentially be a botulism risk).<br />
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Preheat the oven to 350ºF. Once the mushrooms and garlic are sizzling, add the onion, and sauté until translucent, about five minutes. Add the cauliflower and cook until wilted slightly and reduced in volume. Add the beer, bring to a boil and reduce sightly. In a measuring cup, combine the broth and cornstarch. Add the beans, cornstarch mixture, and truffle oil to the pan. Stir until combined well and remove from heat.<br />
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Lay the biscuit wedges over the cassoulet, leaving some room between each wedge. Place the entire pan in the oven, and bake for 35 minutes, or until the biscuits are golden.<br />
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Remove the cassoulet, turn off your stove, and you are FINALLY done!<br />
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But it will be worth it. Promise.<br />
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<div style="text-align: center;">
Cheers!</div>
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<h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX71II6fI87M2qRmFjFc5F-7v2c76_IJLpqgrIZPaqWZuojFmurbMzwvPeyw1ak1wpYaCjhB-OF-O7n1l54I-hMIOxnoViISYFxnwKGxJ1gYqY3Y9KCSMcZMg9uQMsfTiq8aVXjyslOyI/s1600/cassoulet-3.png" imageanchor="1" style="font-size: medium; font-weight: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX71II6fI87M2qRmFjFc5F-7v2c76_IJLpqgrIZPaqWZuojFmurbMzwvPeyw1ak1wpYaCjhB-OF-O7n1l54I-hMIOxnoViISYFxnwKGxJ1gYqY3Y9KCSMcZMg9uQMsfTiq8aVXjyslOyI/s1600/cassoulet-3.png" height="480" width="640" /></a></h3>
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Jesshttp://www.blogger.com/profile/13074136088330238309noreply@blogger.com0tag:blogger.com,1999:blog-1013486837247193953.post-82900573217421246372015-01-02T03:02:00.000-05:002015-01-30T03:12:12.023-05:00Whirlwind 2014This is a really, really long post, and it's only tangentially related to food with an occasional foray into animal protection, so if you're on the hunt for a recipe at this very moment, you can skip to the list on the right and choose a recipe to start with! :) If you feel like reading my biography for 2014 and browsing through some pictures I took, keep reading. I figured I'd write this post for a few reasons. <b>EDIT: Now that I've actually posted it, I see it is so long that it no longer shows any recipes on my homepage. To skip to my recipes, click <a href="http://thankgodbourbonisvegan.blogspot.com/search?updated-max=2015-01-30T03:02:00-05:00&max-results=3" target="_blank">here</a>.</b><br />
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Reason #1 is because this blog is sorta a little bit like a journal for me, in that I can look back at the posts and remember what was going on and how things felt to me at that time. Since I won't have that for this past year (I've been missing for a while now), I thought, why not make a list of the best things (okay, perhaps #1 wasn't necessarily a good thing, but it was an interesting thing) that happened to me last year.<br />
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Reason #2 is that I had the idea for the post at New Year's. The post is a month late because I had some issues with the pictures which were on my phone and Instagram, and not easily accessible from my computer. That is, until I ran out of storage on my phone and had to backup and erase all my pictures anyway. Then all 3,500 of them were in one folder which made finding the ones I wanted for this post like a gigantic scrolling word search puzzle.<br />
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Reason #3 is that I dropped off the face of the earth for a year, and it seems as though I could share what I'd been up to.<br />
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So that's why this is here. You can criticize my Instagram obsession and say it's not real photography if you want, and I'll probably agree with you. But. To me, these pictures capture so well how things looked and felt to me when I took them. So. That's that. In somewhat of a chronological order, here are the most noteworthy things that happened to me in 2014.<br />
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<h2>
1) Broke my arm to smithereens. (Okay, maybe it wasn't <i>that</i> bad).</h2>
<div>
Let's go snowboarding they said. It'll be fun, they said. </div>
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<div>
It was NOT fun. Well... maybe it was. Until the first run after lunch when I knew I really should have been calling it a day. I had the pleasure of being pulled down the mountain in a little cot by ski patrol and then spending the rest of the day in a hospital in Leominster, MA. This is what they found:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBC6M3sovWl3tsgn6JTjEP300hz3J8sVcrrEIfSm8U39SwQb3B_LNX2iRBvJq9v1Hyn_JHYGv0SdLBBCBNWHK31pEZCoYCDE6Dz8DoDG9NIjWfpik6nXM7oFu_RUGbjupWuHpqgWmNpg8/s1600/xray2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBC6M3sovWl3tsgn6JTjEP300hz3J8sVcrrEIfSm8U39SwQb3B_LNX2iRBvJq9v1Hyn_JHYGv0SdLBBCBNWHK31pEZCoYCDE6Dz8DoDG9NIjWfpik6nXM7oFu_RUGbjupWuHpqgWmNpg8/s1600/xray2.jpg" height="320" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO8IGLIr_I3Ds3G9pdzCl3D3hC6GWDjoXWDSEeuy63VwLccbkfytC-YAcakvb8cYQW0efNRMYtxtxRC4twYvcaZZshD0zUShaEZVCGDrWTSzuTZZtT5cX7z2jlfORU2tpQKinlpkD6YAg/s1600/xray1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO8IGLIr_I3Ds3G9pdzCl3D3hC6GWDjoXWDSEeuy63VwLccbkfytC-YAcakvb8cYQW0efNRMYtxtxRC4twYvcaZZshD0zUShaEZVCGDrWTSzuTZZtT5cX7z2jlfORU2tpQKinlpkD6YAg/s1600/xray1.jpg" height="320" width="240" /></a></div>
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Not good. So they tried to reset it (and when they tried to reset it I would have appreciated some forewarning so that I could have been adequately up on my pain meds!). But instead of fixing it, they just pushed it out of place the other way.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuZ1fcTxpBjvFXawR9UxshKmMbpVc48UEM83MRpzBIYZ7S5b0OLjMPlaIIEg_f7Q8E5qVARZtpbZ_0mscEhdYmlXjf85bGFQs19HQ945dVhydyxrFEuhCBDYbAl6RZ31HfNjtQErlKm7Y/s1600/xray3.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuZ1fcTxpBjvFXawR9UxshKmMbpVc48UEM83MRpzBIYZ7S5b0OLjMPlaIIEg_f7Q8E5qVARZtpbZ_0mscEhdYmlXjf85bGFQs19HQ945dVhydyxrFEuhCBDYbAl6RZ31HfNjtQErlKm7Y/s1600/xray3.jpg" height="320" width="240" /></a></div>
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At which point they gave up and decided to operate. Which I was really excited about!</div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHNfiI3zmnu1M6KrrSdmJ_aLMzTM4KfClKHoCHwJ8_DUHmEts-93bYTqLk_eyMQ4LlbDnMFG9dvFlQBB-b5QfTHpnIVV3h17FaBPfkjDjfTPDERyH59bjyfb3ZjPdTWeffGSAI_A-55TQ/s1600/surgery.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHNfiI3zmnu1M6KrrSdmJ_aLMzTM4KfClKHoCHwJ8_DUHmEts-93bYTqLk_eyMQ4LlbDnMFG9dvFlQBB-b5QfTHpnIVV3h17FaBPfkjDjfTPDERyH59bjyfb3ZjPdTWeffGSAI_A-55TQ/s1600/surgery.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">I've never had an adventure quite like this before!</td></tr>
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The last thing I remember before going under was telling everyone in the operating room that I once watched a team of veterinarians do surgery to mend a hawk's wing, and that after this surgery I hoped that, like the hawk, I too would be able to fly again!<br />
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After the surgery I was a little alarmed to see that they used a small vacuum attachment to hold everything together.<br />
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After a few weeks of occupational therapy I'm happy to say that my wrist is now back to normal! I now also have a pretty gnarly scar. This is actually the fourth time I've broken a bone, and the third time breaking my left wrist. Before anyone rolls their eyes, like my doctor did when he found out I was a vegan who had broken four bones in her life.... This is actually my first broken bone as either a vegan or a vegetarian. Causes of my other broken bones? Age 3: Monkey bars. Age 8(ish): ice skating. Age 11(ish): soccer.</div>
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<h2>
2) Went on my first business trips, both to Washington, D.C.</h2>
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I got to go to the Science of Animal Thinking and Emotion conference and the Taking Action for Animals Conference both of which I enjoyed. I went for a nice run around the National Mall and snapped these photos.<br />
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<h2>
3) Worked in this awesome office in downtown Boston.</h2>
Overlooking the graveyard where Paul Revere, the victims of the Boston Massacre, Sam Adams, John Hancock and Mother Goose (yes, Mother Goose!) are buried.<br />
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<h2>
4) Played with horses at a rescue.</h2>
<div>
I grew up riding horses, but then, at some point, I guess when I was too old for summer camp, I went off into that awkward adolescent phase and forgot entirely about my love for them. It wasn't until grad school when we covered horse slaughter and other related issues that I "remembered" how important they once were to me. </div>
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<div>
Even though I work in animal protection, progress can seem slow and frustrating. The best metaphor I've ever heard for the difference between policy work and service delivery was from Bruce Friedrich of Farm Sanctuary (an organization that bridges these two elements of animal protection beautifully). Essentially, service delivery is when someone is throwing babies into the river, and you're the one scrambling to save them as they float downstream. You can be doing this forever, and nothing is going to change until you march upstream and put a stop to whoever is throwing the babies in the river to begin with. However, it can be <i>really </i>hard to get that person to stop throwing babies in the river.</div>
<div>
<br />
I think that's why being able to work directly with rescued animals was a really good way for me to cope with the <i>perceived </i>lack of change on the policy front. Week to week I could see the animals improving and becoming healthier, stronger, and regaining their trust of humans, which in turn improved my outlook on things.<br />
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This is Snickers and I. He is an old man, around 30 years old. He was my absolute favorite because he reminded me of a wild little pony in a book I read growing up.</div>
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<tr><td>Here's Snickers again, looking very stoic.<br />
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This is Peggy. The morning after she was born she was found with a broken leg. The farmer was going to put her down, but the person who runs the shelter put her foot down and took her in. She was named Peggy for her little peg leg in a cast. Because she was raised away from the other sheep, she always was familiar with humans. She "baahs" to people who walk by even when the other sheep ignore them, and cries when you leave, even though when I stopped volunteering at the end of the summer she was no longer a baby. It was really amazing to see how much personality she had, just because she was familiar, and not afraid of, humans. She was essentially a dog with hooves (she even wagged her tail and learned to walk on a leash!). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUtVTNW_YxxCwGjy9gMYNfOhUQBVPsU7xagDB5Dh-0U2p5GvI4aWQirY0QJHRAALJSEttPjflCgjhtq7xTRzI7esR4f1w37SuDgR6NQE31kFiMzDdf6bpKhJ2KMTh10oddYAHsw4eJRzs/s1600/IMG_1097.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUtVTNW_YxxCwGjy9gMYNfOhUQBVPsU7xagDB5Dh-0U2p5GvI4aWQirY0QJHRAALJSEttPjflCgjhtq7xTRzI7esR4f1w37SuDgR6NQE31kFiMzDdf6bpKhJ2KMTh10oddYAHsw4eJRzs/s1600/IMG_1097.jpg" height="640" width="640" /></span></a></td></tr>
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This is Chevy, and he was a wild one.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdOtHNbq7_OJj0VEglEq4cikzuQD0xWIQCIP6e8-6-RNMGcThYjwwZivZd4rbWOseSDwxtM9bT484qwk7R0Ib-9LYb3I26qgajsBTKt52DfkLoRorsN-_BTo95xCXa7fAumkrQJLDC8Oo/s1600/IMG_1095.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdOtHNbq7_OJj0VEglEq4cikzuQD0xWIQCIP6e8-6-RNMGcThYjwwZivZd4rbWOseSDwxtM9bT484qwk7R0Ib-9LYb3I26qgajsBTKt52DfkLoRorsN-_BTo95xCXa7fAumkrQJLDC8Oo/s1600/IMG_1095.jpg" height="640" width="640" /></span></a></td></tr>
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This is Spice, a little pony who no longer is skin and bones and whose coat is silky and smooth! The Shriners used her as a therapy animal for children, but unfortunately she was housed most of the time by an unrelated individual who clearly was not treating her well. There was a complaint made against him (he had other animals as well). In retaliation, this individual began shooting all the animals he had. Luckily, when the Shriners discovered the situation, they broke into the barn at night and stole Spice back, bringing her to this rescue instead. The guy had a warrant out for his arrest and skipped town. (No, I am really not making any of this up).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6UgHfvhqS85-y0tPhCMEmdKc0tX4L_tGm1GOZjaFKvT2s5z_H9RrKV7l39uRFBIB7hZORJeQANqNGzORNyn9Xiucjio80sPPb50-xXVcj6P-y98W4axo5nNx7laeaXMO04YGvUBQZRfo/s1600/IMG_1356.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6UgHfvhqS85-y0tPhCMEmdKc0tX4L_tGm1GOZjaFKvT2s5z_H9RrKV7l39uRFBIB7hZORJeQANqNGzORNyn9Xiucjio80sPPb50-xXVcj6P-y98W4axo5nNx7laeaXMO04YGvUBQZRfo/s1600/IMG_1356.jpg" height="640" width="640" /></a></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhKSa4ez8haKgcL-PPaKXsljOuUAXp73cJdmUdiQMjuz16Sfc7sgWzfmL_J2h6RihvdKDMxxGpDgpEqpsA-QB7G1ZELJYHxkjcBKBVpyXy4c1hyhMB3zfZHE9uAx1YGIpUi6zf3ZNKrQM/s1600/IMG_1275.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhKSa4ez8haKgcL-PPaKXsljOuUAXp73cJdmUdiQMjuz16Sfc7sgWzfmL_J2h6RihvdKDMxxGpDgpEqpsA-QB7G1ZELJYHxkjcBKBVpyXy4c1hyhMB3zfZHE9uAx1YGIpUi6zf3ZNKrQM/s1600/IMG_1275.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Just another friend.</span></td></tr>
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This is Mabel, she is a donkey who was rescued at an auction where she was going to be sold to a killbuyer (a kill buyer is a person who buys equines at livestock auctions in the U.S. to export them to slaughter in Canada or Mexico, since horse slaughter is not currently legal in the U.S., although there have been and continue to be numerous efforts to bring it back).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx1goqIiB-hwOAn8DvBy_RQBbBwGuj7-1g3eL6J5wm2kF8qVrYpMkByTjStbmSBl7RKiELRZL0U9koXFYK5_ru28aXHsPjsQo5jPnKfo8UdxWA6PTbSTchix21QWrxawI43sXI9ku6T7U/s1600/IMG_1040.jpg" imageanchor="1" style="font-size: 13px; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx1goqIiB-hwOAn8DvBy_RQBbBwGuj7-1g3eL6J5wm2kF8qVrYpMkByTjStbmSBl7RKiELRZL0U9koXFYK5_ru28aXHsPjsQo5jPnKfo8UdxWA6PTbSTchix21QWrxawI43sXI9ku6T7U/s1600/IMG_1040.jpg" height="480" width="640" /></a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJkOoOc_6XvjXc218_qTMwxvOZUBtnqeDWOSrny8yhipHwCIA0ZKWj1lxc5htiZgs2akIreoosswJG041oEgmiK5HS4dV4lAUF_exeulFMaG8db9eU0lV9Uh8sSqBukE_xbx7fOAkt5c4/s1600/IMG_1357.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJkOoOc_6XvjXc218_qTMwxvOZUBtnqeDWOSrny8yhipHwCIA0ZKWj1lxc5htiZgs2akIreoosswJG041oEgmiK5HS4dV4lAUF_exeulFMaG8db9eU0lV9Uh8sSqBukE_xbx7fOAkt5c4/s1600/IMG_1357.jpg" height="640" width="640" /></span></a></td></tr>
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Here's a view from the horse barn. The rescue overlooked the Merrimack River. It was a really peaceful place to be.<br />
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<h2>
5) Graduated with my masters.</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrCJLspd7Zh3GNgRs28Y2V5K0DhoHzc9rFLoGdvLn-Lk7h5uMN6bSojTgWKt1NzUJMF4jDwi8mLuuvbEMqf2yYMWD7Q85c4eDymFwjsvr872B1UAI3InBdPWHuPaaz0Is1cWz81_RUmDM/s1600/IMG_1217.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrCJLspd7Zh3GNgRs28Y2V5K0DhoHzc9rFLoGdvLn-Lk7h5uMN6bSojTgWKt1NzUJMF4jDwi8mLuuvbEMqf2yYMWD7Q85c4eDymFwjsvr872B1UAI3InBdPWHuPaaz0Is1cWz81_RUmDM/s1600/IMG_1217.jpg" height="640" width="640" /></a></div>
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Graduated with my masters along with these fine ladies who also now have their M.S. in Animals and Public Policy from Tufts Vet School.</div>
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<h2>
6) Ran my first half marathon... </h2>
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...and I got 5th in my age group and 7th overall! Okay, maybe it wasn't the most competitive race ever.... So what if it was named after the cheap beer of New England?? It still happened and I can be proud if I want to be. </div>
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Also, you can't see it, but I was proudly sporting my anti-fur shirt from <a href="http://vautecouture.com/" target="_blank">Vaute Couture</a> (anti-fur in July, I know). :)<br />
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The runner's high was hitting pretty hard. After my complementary beers and a large burrito from Chipotle (extra guac!) I literally slept the rest of the day.<br />
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The free beer tickets were actually my biggest motivator throughout the race.</div>
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Shandy's are my guilty pleasure. Beer mixed with lemonade is just about the best thing on a hot summer's day, especially after 13.1 miles! Even if beer snobs don't like 'em, I'm just glad I'm able to enjoy the little things and prove.... that I'm not a snob! :)</div>
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I mean, you really can't get much more New England than a 'Gansett!!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQMGolA4zyi81ftvMbRENARZanis10Ivf0rLZeSOHi6CZ_8wBODbit5fveubaNATBmqO7sQ2YnFFFGk9laTYohQmZEvfdghd4YEFGSO7epfgs6qpfv_6DMlXq80sdAC1plnGYs8-UpCw/s1600/IMG_1713.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQMGolA4zyi81ftvMbRENARZanis10Ivf0rLZeSOHi6CZ_8wBODbit5fveubaNATBmqO7sQ2YnFFFGk9laTYohQmZEvfdghd4YEFGSO7epfgs6qpfv_6DMlXq80sdAC1plnGYs8-UpCw/s1600/IMG_1713.jpg" height="640" width="640" /></a></td></tr>
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<h2>
7) Destroyed any part of me left that thought I was a city person while backpacking and visiting Burlington, Vermont. </h2>
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For our four-year wedding anniversary we took a few days and went to Vermont on a whim. Definitely one of the best decisions we've made! We backpacked on the Long Trail, and then spent the second night in Burlington, which is an adorable little college town that sits on Lake Champlain.</div>
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We were ready for our hike! It only took us half an hour to find our trailhead, but once we did there was no stopping us on Vermont's Long Trail! </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVoz1MFrAHdCH0zOCmqje_cpGt2LiEBezS2Hr1DYg1K637tT0wQrmfQxenOpg62E-aIt4T-dY1VJuHuwpWJupX_E88FRoxrch1CrCkzsedHdz5kJvp897TpJthIbv-50zYMTCJDJT1bDI/s1600/IMG_1494.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVoz1MFrAHdCH0zOCmqje_cpGt2LiEBezS2Hr1DYg1K637tT0wQrmfQxenOpg62E-aIt4T-dY1VJuHuwpWJupX_E88FRoxrch1CrCkzsedHdz5kJvp897TpJthIbv-50zYMTCJDJT1bDI/s1600/IMG_1494.jpg" height="640" width="640" /></a></td></tr>
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The first built camp we came across was moderately creepy, so we kept going. Unfortunately the next camp was already taken. In Vermont, you can camp anywhere below a certain elevation. Being from New Mexico, that's what we planned to do. Because when you backpack in New Mexico, there is space enough between the trees for you to put your tent. Not so in New England. Here, if you can find a level spot with a gap in the trees wide enough for a tent, it's most likely because it's a small swamp. They can say "Camp anywhere you like" with confidence because you can't actually like any of your options. Thus, the built camps are really your best option. It took a while, but we finally, FINALLY found a flat(ish) place to pitch our tent just before sundown.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZRIuzY3p-_Pe0wwmv_HU31ImOyAX26-TlwYeFTVTy4kB3WrqDIyQkgs9Cqo7qE2UunadoRJdq0kCoJ-4S_Jon-cdIvBdJL0QUmigrNmLi65olNYGoHaA12vSQr3T-d8PvHktOzqpwXs/s1600/IMG_1497.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZRIuzY3p-_Pe0wwmv_HU31ImOyAX26-TlwYeFTVTy4kB3WrqDIyQkgs9Cqo7qE2UunadoRJdq0kCoJ-4S_Jon-cdIvBdJL0QUmigrNmLi65olNYGoHaA12vSQr3T-d8PvHktOzqpwXs/s1600/IMG_1497.jpg" height="640" width="640" /></a></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5050uGXHj9BgrTviT8FA1PawBzEtvTyAGm6i842bLnlMjulCTp4k6luOshAHxUez50HHa1gU2tj8_Ov_Vyas6dtkmTLl99-_mQmPA8P5ZgVCI5CVyRJFQF4MPO9cSUrncO2vc_mOJX-A/s1600/IMG_1504.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5050uGXHj9BgrTviT8FA1PawBzEtvTyAGm6i842bLnlMjulCTp4k6luOshAHxUez50HHa1gU2tj8_Ov_Vyas6dtkmTLl99-_mQmPA8P5ZgVCI5CVyRJFQF4MPO9cSUrncO2vc_mOJX-A/s1600/IMG_1504.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Ready to fall asleep with the stars overhead. (I insist on backpacking with pillows. Shhhh....)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyNX9JPLqyog7hStbSEdtb7K6nIQUYxoGvxNeFeQzQ-tgGd-ij50NfjsF_3WjVzT0esKjbN-nYrC6ACdujS8O9_SoAPgp2MxIFoNbW9zvQ0vl4w7mhmgYhb6zi-S0fZlD1rDdCx-jnXk/s1600/IMG_1501.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyNX9JPLqyog7hStbSEdtb7K6nIQUYxoGvxNeFeQzQ-tgGd-ij50NfjsF_3WjVzT0esKjbN-nYrC6ACdujS8O9_SoAPgp2MxIFoNbW9zvQ0vl4w7mhmgYhb6zi-S0fZlD1rDdCx-jnXk/s1600/IMG_1501.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sunrise on the Long Trail.</td></tr>
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Back in Burlington we went to <a href="http://www.zerogravitybeer.com/" target="_blank">Zero Gravity Brewing</a> and <a href="http://americanflatbread.com/restaurants/burlington-vt/" target="_blank">American Flatbread</a> (they share the same space). The restaurant was very accommodating and was happy to make us vegan pizzas. I remember the beers being fantastic, but as anyone who's gone backpacking knows, beer tastes REAL good afterwards.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC-BGeUCeG5MdL5c8S_fC-LAHmt9WyHanZvEvKuJZzdHLEFhcajZ1WpV6JAsyQcnHZuv3JiUpxapV1t0TsLIaYfPTS-eS44aOWT7_qvBxw2e-y1-Dr0U1-pJ8iOYMKhqFGkEetWlEfG2U/s1600/IMG_1511.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC-BGeUCeG5MdL5c8S_fC-LAHmt9WyHanZvEvKuJZzdHLEFhcajZ1WpV6JAsyQcnHZuv3JiUpxapV1t0TsLIaYfPTS-eS44aOWT7_qvBxw2e-y1-Dr0U1-pJ8iOYMKhqFGkEetWlEfG2U/s1600/IMG_1511.jpg" height="640" width="640" /></a></td></tr>
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After a nice long afternoon nap we caught Lake Champlain at sunset before heading to <a href="http://www.citizencider.com/" target="_blank">Citizen Cider</a>, a brewery for ciders only. Neither of us are big fans of ciders, but we'd never been to a "cidery" before and so thought we'd give it a shot. On the way over, we just so happened to walk by an apartment just starting to catch on fire. (!!) After helping to put the fire out, we finally made our way to the cidery.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgthqODu8G4xHuDkU7AdHYsuAiHrF0PdPDlhBThTBVCgc9sRt9u76Xitj0sqAvGzLEezj77I_JDEb8kz7J-vxQJQR5j1iIVMEnOxYMi_0B9N38K0cpei-VRN9K_BwYdsMcpLaVlurF9umk/s1600/IMG_1513.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgthqODu8G4xHuDkU7AdHYsuAiHrF0PdPDlhBThTBVCgc9sRt9u76Xitj0sqAvGzLEezj77I_JDEb8kz7J-vxQJQR5j1iIVMEnOxYMi_0B9N38K0cpei-VRN9K_BwYdsMcpLaVlurF9umk/s1600/IMG_1513.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lake Champlain at sunset.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjroNA-gfs3xUngCq6RuCvlRkk7oqxsTdVqJ_o8rbs-k4CWkeXSzKKVFUzedGWsv0yH_J004nTAzLVa3lLKBIdoLKljOkf3Lmaj69eqCI3jHw_5f0oGekpvjRjgcah5aOZu9mK3QjlSjg/s1600/IMG_1514.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjroNA-gfs3xUngCq6RuCvlRkk7oqxsTdVqJ_o8rbs-k4CWkeXSzKKVFUzedGWsv0yH_J004nTAzLVa3lLKBIdoLKljOkf3Lmaj69eqCI3jHw_5f0oGekpvjRjgcah5aOZu9mK3QjlSjg/s1600/IMG_1514.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Citizen Cider. Visited after helping put out an apartment fire that started right before our eyes. </td></tr>
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We had dinner at <a href="http://revolutionkitchen.com/" target="_blank">Revolution Kitchen</a>, a vegetarian restaurant in the area. The food was good and the setting was great, but they had some major staff problems that night which resulted in our meal taking several hours from the time we walked in the door to the time we left (!!). It basically took up the entire evening, and even though they gave as an appetizer on the house (without us saying a word about the service), we were too tired to explore Burlington any more that evening, which was a major bummer. I did however have the opportunity to try Vermont's renowned <a href="http://alchemistbeer.com/" target="_blank">Heady Topper IPA</a>.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_lUfAgni3-bTnFkkND9CIGVAgBjyRCfA3ae_SDA7XfdqDJ6ZWtVdE1x-FNFVWrf3P117zBieYulV1kq4mQzcavuE3dgPISLXi5DDER5dNY2mfPFGTnE8oVAOr0oJ1rhsX_2k_RIm08s/s1600/IMG_1517.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_lUfAgni3-bTnFkkND9CIGVAgBjyRCfA3ae_SDA7XfdqDJ6ZWtVdE1x-FNFVWrf3P117zBieYulV1kq4mQzcavuE3dgPISLXi5DDER5dNY2mfPFGTnE8oVAOr0oJ1rhsX_2k_RIm08s/s1600/IMG_1517.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The notorious Heady Topper IPA! At Revolution Kitchen.</td></tr>
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<tr><td style="text-align: center;"><div style="text-align: left;">
The next morning we had coffee at one of Burlington's many coffee shops, before breakast at <a href="http://www.magnoliabistro.com/" target="_blank">Magnolia Cafe</a>. Magnolia Cafe has many vegan friendly options (I had French toast!), and the service was much better than the night before! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK5GOzgM8dju6B09IJDjoNZGCZOF6XNs65EBU1f7YuVYfVxzqcWUBqInbczQaU5VdE0rHGkP2mnD2x8wYavtqoDRL7BpuqAldCAnwolMFDIgBcnaVcZrKGwINmmD9MGY__IXDzHdaMjkA/s1600/IMG_1518.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK5GOzgM8dju6B09IJDjoNZGCZOF6XNs65EBU1f7YuVYfVxzqcWUBqInbczQaU5VdE0rHGkP2mnD2x8wYavtqoDRL7BpuqAldCAnwolMFDIgBcnaVcZrKGwINmmD9MGY__IXDzHdaMjkA/s1600/IMG_1518.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Morning in Burlington at one of the many coffee shops, before a delicious vegan breakfast at Magnolia Cafe.</td></tr>
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For the rest of the morning we explored Burlington and used the bikes that our hotel offered to ride along the beach.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgESYaEKy6nKdeL2ry7eEEL0_n2u-2vuWz7b0rp2q9cK7AkBHRf_L-DxnvSkKbDATBbT7DnqoEZlJQPiVOzw9vprgovFDr5VKCH4ZwwwTEdlczYyZfQUPzxDaDSxxf6P_4Fvw_9FK4CWx0/s1600/IMG_1519.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgESYaEKy6nKdeL2ry7eEEL0_n2u-2vuWz7b0rp2q9cK7AkBHRf_L-DxnvSkKbDATBbT7DnqoEZlJQPiVOzw9vprgovFDr5VKCH4ZwwwTEdlczYyZfQUPzxDaDSxxf6P_4Fvw_9FK4CWx0/s1600/IMG_1519.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Happy to take a picture with Champ, the monster of Lake Champlain.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIKdcmmaDWL8J2-p-w8JjRmXvtSB5gwqyYhDGti0YeqAcrJJUWHryR3L2UR0VQ3hVqYQj7iJxAewPBzaRtcTl516y5aKqTC8psvOTK1d9uT0W-YpTuu3fPn7fkVoe74Q-wJJgqjAfnums/s1600/IMG_1524.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIKdcmmaDWL8J2-p-w8JjRmXvtSB5gwqyYhDGti0YeqAcrJJUWHryR3L2UR0VQ3hVqYQj7iJxAewPBzaRtcTl516y5aKqTC8psvOTK1d9uT0W-YpTuu3fPn7fkVoe74Q-wJJgqjAfnums/s1600/IMG_1524.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Parting brews at <a href="http://www.fourquartersbrewing.com/" target="_blank">Four Quarters Brewery</a>. Which was newer and quite phenomenal!</td></tr>
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8) Drove from Boston to Denver to find a new home in Boulder, Colorado. </h2>
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After four years in Boston, my husband's job (he's an engineer in the wind energy industry), moved to Colorado. While Boston was without a doubt one of the most important things that has ever happened to me (for the friends I made, the amazing mentors I had, and the unforgettable experiences it offered, plus, having moved there as a lost 23-year old, it is where I found my life's calling) it was time for a new chapter. Colorado was an ideal place for us for a number of reasons, but largely because it is closer to both our families in New Mexico. An 8 hour plane ride is now and 8 hour car trip. Luckily for me, I was able to keep my job and work from home in our new home.</div>
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While I intend to make the experience of driving cross-country as a vegan (and with a non-traditional pet!) a separate blog post since it would be too lengthy on this already-long-enough post, below are the major non-vegan points of the journey. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7SjtYnc6EF4u_uvw3RUoQHBTV6hOcL0iIxxE-ThSfRGFBRKSqKIwTgpFLuUxtV5SSzBaHElVxwMBi3l1UqBu3nhrKo4qCwzo5O23Ru4kxHbBrWGIkt0hLllOllq-QXxyNOWPctxUTUcQ/s1600/IMG_2049.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7SjtYnc6EF4u_uvw3RUoQHBTV6hOcL0iIxxE-ThSfRGFBRKSqKIwTgpFLuUxtV5SSzBaHElVxwMBi3l1UqBu3nhrKo4qCwzo5O23Ru4kxHbBrWGIkt0hLllOllq-QXxyNOWPctxUTUcQ/s1600/IMG_2049.jpg" height="640" width="640" /></a></td></tr>
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On our last night in Boston, we had dinner and beer at the same restaurant that we had dinner and beer at with my Dad (who helped us move to Boston) on our first night in Boston. Technically, we lived in Brookline, a community which basically is in Boston, and our first apartment (an approximately 500 square foot shithole) was on Beacon St. right on Boston's green line and was surrounded by restaurants and taverns. This particular tavern is Washington Square Tavern, and we have so many fond memories of coming here to warm up during our first, very cold, winter in Boston.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5js50uG-HitYRd0JCXy8U_DcGq4T8blLDX7PLMMQ4U78uhkB7133xTsGiEItARdVX3fccSPUAaJdheTv7AdxjzHsk3VcVEzIfD00z99hVcUsHcbx3b-kz1TzLSPpH2qv3d8cQ1EsR2I/s1600/IMG_2050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5js50uG-HitYRd0JCXy8U_DcGq4T8blLDX7PLMMQ4U78uhkB7133xTsGiEItARdVX3fccSPUAaJdheTv7AdxjzHsk3VcVEzIfD00z99hVcUsHcbx3b-kz1TzLSPpH2qv3d8cQ1EsR2I/s1600/IMG_2050.jpg" height="640" width="640" /></a></div>
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I can't remember now what beers we ordered, but I suspect probably a <a href="http://www.clownshoesbeer.com/" target="_blank">Clown Shoes</a> and a <a href="http://prettybeer.com/wp/" target="_blank">Pretty Things</a>. :) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5U9GXusnyjDgjwi1w8k6C4IjTZq5l7G2e-061L-MJdYm6W03zm_3ZX459kqyPdjqHww4Pi9j9-In7RSHt5m9DZokYKraqEQEG9ocMWpXhKpBsI27IrhXfEz9vdfOKnW2wP05fo676Y0E/s1600/IMG_2056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5U9GXusnyjDgjwi1w8k6C4IjTZq5l7G2e-061L-MJdYm6W03zm_3ZX459kqyPdjqHww4Pi9j9-In7RSHt5m9DZokYKraqEQEG9ocMWpXhKpBsI27IrhXfEz9vdfOKnW2wP05fo676Y0E/s1600/IMG_2056.jpg" height="640" width="640" /></a></div>
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The next morning (okay, I should say evening), we were off in our little green car with our little yellow bird, who hangs out on my shoulder, even when driving. I like to wave at people in other cars who happen to see her and give me weird looks, because I know I'm never going to see them again, and I am not ashamed of my bird... or the fact that I wear bird print shirts with my bird in my car. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzn-ehnt3KXLON-UGfVsMBtfqbjd_MtaJyv9dUc0yy4EiXU7A06GP_KUV074Trj4yZZZH3rdpx0MqJ3WK7AIXhzofTi3Sv2BbwyJrMS979LknL_0P9jcm4UL2G06-afLPEohbLAahJyiw/s1600/IMG_2190.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzn-ehnt3KXLON-UGfVsMBtfqbjd_MtaJyv9dUc0yy4EiXU7A06GP_KUV074Trj4yZZZH3rdpx0MqJ3WK7AIXhzofTi3Sv2BbwyJrMS979LknL_0P9jcm4UL2G06-afLPEohbLAahJyiw/s1600/IMG_2190.jpg" height="640" width="640" /></a></div>
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We made it to Syracuse, New York.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXl8wiCAl3VwOcykcJxhJStlbw_ydVmqg1M-cpSoHTHmOTxcfEEOIrfC26qQgpgR3ruRmd7yMzIar1ciuYVR_AuQ-pbvmNR1PyPU0uF91EJSKNg8tpqtrInyjtwB5ad1JLRfbRTZTiuA/s1600/IMG_2196.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXl8wiCAl3VwOcykcJxhJStlbw_ydVmqg1M-cpSoHTHmOTxcfEEOIrfC26qQgpgR3ruRmd7yMzIar1ciuYVR_AuQ-pbvmNR1PyPU0uF91EJSKNg8tpqtrInyjtwB5ad1JLRfbRTZTiuA/s1600/IMG_2196.jpg" height="640" width="640" /></a></div>
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And then to Chicago.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR1eLSWECYx3TnPLkmyqGOytgRqtPX9k9W4rzyuQWbq6OCk9rgepSIXC7DvJMBa6wD5aHTx7hj0CPHCr-qPGrHL7340qt5kOu1OShmHFlkwMiOrHoO_EXjrUKvNGNsFZysc2CDqxbln2w/s1600/IMG_2203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR1eLSWECYx3TnPLkmyqGOytgRqtPX9k9W4rzyuQWbq6OCk9rgepSIXC7DvJMBa6wD5aHTx7hj0CPHCr-qPGrHL7340qt5kOu1OShmHFlkwMiOrHoO_EXjrUKvNGNsFZysc2CDqxbln2w/s1600/IMG_2203.jpg" height="640" width="640" /></a></div>
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And then through the midwest.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitb5ZQKhYWXyIcJTbmtHFp4e8aNZhqRyrF1FHEUiZUCTCHgYzzRvMP6YfY9-79UtKVj9dfCSk7VUEmBkvLXwEDZMe6spEkB87zgjz_4MPXr3FdZ09tqwmpWS-5H1iL1MGKmkkHPi667GI/s1600/IMG_2239.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitb5ZQKhYWXyIcJTbmtHFp4e8aNZhqRyrF1FHEUiZUCTCHgYzzRvMP6YfY9-79UtKVj9dfCSk7VUEmBkvLXwEDZMe6spEkB87zgjz_4MPXr3FdZ09tqwmpWS-5H1iL1MGKmkkHPi667GI/s1600/IMG_2239.jpg" height="640" width="640" /></a></div>
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All the way to Omaha, Nebraska (Nebraska is ROUGH!).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEVO19zQuSjY-WD9aXdC9wFZXcXRdGko-Eqa4OsrbbzNWSvAwHubs4KTOy67L6Z7cFfJBXtX9G_okpDWRuNYEKzIIrzjk2-Yh-V7FHBPmE4qhRjkHogYNbeZkj_aJVEI8cQidWa2QdZ0Y/s1600/IMG_2262.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEVO19zQuSjY-WD9aXdC9wFZXcXRdGko-Eqa4OsrbbzNWSvAwHubs4KTOy67L6Z7cFfJBXtX9G_okpDWRuNYEKzIIrzjk2-Yh-V7FHBPmE4qhRjkHogYNbeZkj_aJVEI8cQidWa2QdZ0Y/s1600/IMG_2262.jpg" height="640" width="640" /></a></div>
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Then to Denver to find a new place to live, and finally to Boulder, where we stayed because Boulder is amazing (also to be the subject of another post). Until then, these are some snapshots I took from what is basically my backyard in Boulder.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrEdDevHuHsMvgRM8YWgEQO4f8asVtiZdRExH8puix2e-GIX8QjBv_Es-6C0Mw9PTqvx1M5IF-9Ujwq38kod8uRfJT8NCFaqzYCEYh1a7OFmUAZEya483S9mcRFzdqtKDKCHW-gdt-CpQ/s1600/IMG_2484.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrEdDevHuHsMvgRM8YWgEQO4f8asVtiZdRExH8puix2e-GIX8QjBv_Es-6C0Mw9PTqvx1M5IF-9Ujwq38kod8uRfJT8NCFaqzYCEYh1a7OFmUAZEya483S9mcRFzdqtKDKCHW-gdt-CpQ/s1600/IMG_2484.jpg" height="640" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaqv09XG4lGdPkqI7iU9wN6QXLmYdefNeI-toLXEQcuYcq4B72AAjxcs5v800qaJTWqBW4FU6jPWEjsZZVIJC9lQM8jQYHBX8GDB6Zq8iueHTBQu3kGCuZikP3PEjKljoHkO-191ohgL4/s1600/IMG_2510.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaqv09XG4lGdPkqI7iU9wN6QXLmYdefNeI-toLXEQcuYcq4B72AAjxcs5v800qaJTWqBW4FU6jPWEjsZZVIJC9lQM8jQYHBX8GDB6Zq8iueHTBQu3kGCuZikP3PEjKljoHkO-191ohgL4/s1600/IMG_2510.jpg" height="640" width="640" /></a></div>
<h2>
9) Presented my graduate research with my adviser at a wildlife conference. </h2>
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In October I had the opportunity to present my graduate research along with my adviser at a wildlife conference, conveniently located in Estes Park, a little less than an hour away and right next Rocky Mountain National Park. </div>
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It was an interesting conference because it's focus was human dimensions of wildlife, which translated means, methods of managing humans to minimize human wildlife conflict. While this may sound like a progressive field because it focuses heavily on human behavior, it is still in the purview of traditional wildlife management, including the U.S. Fish and Wildlife Service, hunters, trappers, fishermen, state wildlife agencies, and university wildlife management departments--not a forward thinking bunch, who tends to manage at the population level with little regard for individual animals. There were entire workshops dedicated to things like "hunter satisfaction" and "increasing hunting participation" (wildlife agencies in the U.S. are funded by hunters, fisherman, and unsuspecting gun-buyers thanks to the <a href="http://en.wikipedia.org/wiki/Pittman%E2%80%93Robertson_Federal_Aid_in_Wildlife_Restoration_Act" target="_blank">Pittsman-Robertson Tax</a>). I even got stuck listening to a talk by someone from Safari Club International, who, by the way, closely resembled what I imagine satan would look like--an all black suit with sharply shaved goatee and head, dark piercing eyes, and a gleaming gold lapel pin. He hardly fit in with the relaxed casual dress of the other conference attendees who dawned canvas pants, vests, and hiking boots. And.... perhaps I didn't sit through his entire talk... I may have gotten up and left. </div>
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However, over the course of the days I was there, I realized there were, sprinkled among the attendees, a few animal advocates (as well as Jonathan Balcomb who presented on bycatch in recreational fishing, with whom I had the pleasure of sharing lunch one day since my adviser had worked with him previously developing a policy course at Humane Society University). There was a girl giving one of the conference organizers hell for the lack of vegan food, to which me and my adviser chimed in. Both being vegans ourselves, we had been subsisting on pasta or rice with boiled vegetables and Kraft Italian dressing for several days. There was an amazing talk about how the North American Model of Wildlife Conservation (you can think of it as the Bible or Constitution of wildlife conservation) states clearly that wildlife are a <i>public </i>trust, and as such, wildlife management practices cannot be determined only by hunters and fisherman as it largely is now, but rather the public at large. And the fact is, the public at large is increasingly opposed to killing animals. </div>
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So, why were we there? We were there to present on public attitudes towards coyotes on Cape Cod. In fact coyotes in the Northeastern U.S. are only part coyote. They've actually hybridized with wolves in Canada and migrated downwards, so they are bigger than their western counterparts. The conflict with coyotes in the Northeast has to do with attacks on pets, as opposed to in the west when the major conflict comes from livestock producers. Wildlife managers are more than happy to use the conflict with pets as reason for lethal removal and expansion of hunting seasons, or lack there of. Massachusetts is actually one of only a few states that actually has a coyote season, which restricts the time of year that one can actually hunt coyotes. Most other states have no season for coyotes, meaning that you can hunt them in any number at any time of year, which has led recently to coyote killing contests (if you haven't heard of this, look it up! Truly disturbing!). At any rate, Massachusetts wants to expand the coyote season. </div>
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However, what we found, by and large, was that pet owners were more accepting and more tolerant of coyotes than non-pet owners. Those that were concerned about pets being attacked tended to keep their pets inside, and those that felt that their pets needed to be outdoors for their wellbeing tended to accept the risk they were taking in doing so. Pet owners were significantly more adverse to lethal control of coyotes. </div>
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So how does that translate into useful information for wildlife managers? Basically, the claim that coyotes must be lethally managed to prevent conflict with pets is no longer valid. If pet owners themselves accept coyotes and are opposed lethal control, then wildlife managers aren't listening to or acting upon the interests of their stakeholders. They're creating reasons that don't exist. </div>
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Given the makeup of the conference I was obviously a little nervous to present research which so directly opposed the actions of most wildlife agencies, but was excited when the other speakers in our workshop (all on urban wildlife conflicts and all but one on coyotes) also came to conclusions which opposed lethal management of coyotes (hooray!). We got no nasty questions or comments (also a hooray!). </div>
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This will be the last thing I say about the conference. Circling back to the sprinkling of animal advocates, I noticed a few things about the crowd that made me hopeful for the field of wildlife management. There were two major demographics: older white men and young women. As I know from being a biology major and getting my masters at a vet school (not a vet degree), life science fields have shifted to be female-dominated, and accordingly we're beginning to see a shift in some of the major perspectives of these fields. My mentor, a veterinarian at Tufts, once told me that the best thing that has happened to veterinary medicine is this gender shift, and that over his career he's seen the importance of animal welfare skyrocket. Let's hope that a more female dominated (or at least gender balanced!) field of wildlife management will mean a shift from one of consumption of natural resources to one of care for the world around us!</div>
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A any rate, I didn't take pictures at the conference itself, but I did take some pictures of our excursions into RMNP, which I hope you enjoy. I'd never seen elk before, but it was elk season and they were literally everywhere. I even got photobombed by one.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh33AzUVSv40B8xvsKHYRLh6yC87v_1tDYdXXpir6I7hpChnW3skhu6doFQrzvQS9ywkYoPYaWdbGX6lMgf7mqMtTJRNXMm1C5YVi0O4P4-4GpP8lCAbU2Y7GsYULAmOp29BitRaGu4FxM/s1600/IMG_2724.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh33AzUVSv40B8xvsKHYRLh6yC87v_1tDYdXXpir6I7hpChnW3skhu6doFQrzvQS9ywkYoPYaWdbGX6lMgf7mqMtTJRNXMm1C5YVi0O4P4-4GpP8lCAbU2Y7GsYULAmOp29BitRaGu4FxM/s1600/IMG_2724.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just an 8 point buck, out for a stroll on the sidewalk, nbd.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit1-TLQCHEGSMJwObNOoWRj6fJw1TKV90Aob32M-a-ti740njHXUY0iT_xc6IfUMpWP8c-rMa_M-A4_wX7EvNtqcoNmZh0CDt9DnCQfvFeX8ww_4n8mqbz7ygcpW1zY76hLK7nUGYv_ag/s1600/IMG_2781.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit1-TLQCHEGSMJwObNOoWRj6fJw1TKV90Aob32M-a-ti740njHXUY0iT_xc6IfUMpWP8c-rMa_M-A4_wX7EvNtqcoNmZh0CDt9DnCQfvFeX8ww_4n8mqbz7ygcpW1zY76hLK7nUGYv_ag/s1600/IMG_2781.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sunset.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpx96KCtdUMBuzp2iZ65wBVfhqjiswN19h7tSnFpWzl8jID1eg3yTGEd_CAKV1H0r3BKsYNr7QSao0wTgWPpR1o-KB6V4UX33-Atgu05VZxLKLTnJQPwgA7y-vJMJyzqVLZy90EFWRCRA/s1600/IMG_2785.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpx96KCtdUMBuzp2iZ65wBVfhqjiswN19h7tSnFpWzl8jID1eg3yTGEd_CAKV1H0r3BKsYNr7QSao0wTgWPpR1o-KB6V4UX33-Atgu05VZxLKLTnJQPwgA7y-vJMJyzqVLZy90EFWRCRA/s1600/IMG_2785.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another big guy.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZc1Rg61v-iCXyfFo1PQA3Ve-aE2SDtPcJo-psg5mW84JEQDGqQPUTsMXdfODaBtP63WDu0IbT04pipc_beNxak1h1BA2ZbqiZO5c1hsio45x6VNnarKclFnUu4bGWPjKCwjCaHrINQEc/s1600/IMG_2786.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZc1Rg61v-iCXyfFo1PQA3Ve-aE2SDtPcJo-psg5mW84JEQDGqQPUTsMXdfODaBtP63WDu0IbT04pipc_beNxak1h1BA2ZbqiZO5c1hsio45x6VNnarKclFnUu4bGWPjKCwjCaHrINQEc/s1600/IMG_2786.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fall beginning to set in... and two mule deer that I'm just noticing now. Definitely did not see them when I took the picture!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCw9CeNxfy-aOTA5BExlkG8KW_bF0gK_whyphenhyphenk06NREAXC_AEHj3sXd6VIoX806UX6s8AB7eyhFEZ5DR6xlJifmyFR9RPF2-Y9uBO4SGO69pabnD4E21cws8nbeSChjB4R7_gxVbl_m3hyphenhyphenM/s1600/IMG_2796.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCw9CeNxfy-aOTA5BExlkG8KW_bF0gK_whyphenhyphenk06NREAXC_AEHj3sXd6VIoX806UX6s8AB7eyhFEZ5DR6xlJifmyFR9RPF2-Y9uBO4SGO69pabnD4E21cws8nbeSChjB4R7_gxVbl_m3hyphenhyphenM/s1600/IMG_2796.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This just screams of The West to me.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2m1xQ5GkEuHkjZLztsnY_OOBNFOyYss9RkwSvbyRTedyfP-Y-IDi5GSuO_PqqeahuSGPq9UkLH74aCr9N7HhTypDfJVAaBlADGaGWfv4MCnH_RCxfVzSlqNvmC2K3IEcQRJNp8ajDRdA/s1600/IMG_2701.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2m1xQ5GkEuHkjZLztsnY_OOBNFOyYss9RkwSvbyRTedyfP-Y-IDi5GSuO_PqqeahuSGPq9UkLH74aCr9N7HhTypDfJVAaBlADGaGWfv4MCnH_RCxfVzSlqNvmC2K3IEcQRJNp8ajDRdA/s1600/IMG_2701.jpg" height="640" width="640" /></a></div>
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10) Was honored to be a bridesmaid in one of my best friend's wedding.</h2>
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Last but not least, my long-time friend (over a decade now!) got hitched in December. It was a beautiful wedding (with delicious vegan food!) at a ski resort in northern New Mexico and it even snowed for them! It was perfect. :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHMSJXMxmVa8HS8geRCUR5Kxcrlm2ylLeTdPAwbbJAGVfoWeiF6VWhEbVdczhC6AUQ28-WAfQ064VPccWtRFuMjqXGrTJOgb9ZgkaWhNL6c2ZU16BHw9GaQOT8oYAB3ByT4kxsKw3T6js/s1600/IMG_3658.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHMSJXMxmVa8HS8geRCUR5Kxcrlm2ylLeTdPAwbbJAGVfoWeiF6VWhEbVdczhC6AUQ28-WAfQ064VPccWtRFuMjqXGrTJOgb9ZgkaWhNL6c2ZU16BHw9GaQOT8oYAB3ByT4kxsKw3T6js/s1600/IMG_3658.jpg" height="640" width="640" /></a></div>
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Somehow the only photo I happened to personally catch that night was one where the bride was blurry. :(</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQLPUkaV6YHGiwmqln06pwATU2o-dCFgzPgGcF97LxLeq4uhX9dEEMQF-ZoIpelKnIzKrUXKfZ7xWrsAVdIb_U_u_7a8vmcVhuR3W1hScTzxBHnEY17stmhKNn04pWLz5cj2h5Ks286o/s1600/IMG_3558.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQLPUkaV6YHGiwmqln06pwATU2o-dCFgzPgGcF97LxLeq4uhX9dEEMQF-ZoIpelKnIzKrUXKfZ7xWrsAVdIb_U_u_7a8vmcVhuR3W1hScTzxBHnEY17stmhKNn04pWLz5cj2h5Ks286o/s1600/IMG_3558.jpg" height="640" width="640" /></a></div>
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I made hundreds of macaroons as gifts for the guests, which was an experience in trial and error which required the consumption of more sugar I thought humanly possible!</div>
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So, that, in a nutshell, is how I spent my 2014 and what I was doing when I wasn't here.<br />
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Somehow I feel like this post needs a good conclusion, but that is impossible because it's not a story with an ending yet. I'm looking forward to the next 11 months of 2015--so far have plans for a work trip to New Orleans (where I have always wanted to visit), potentially meeting friends in Yellowstone, visiting my brother-in-law in Charlottesville, VA, being a bridesmaid in my friend's wedding in North Carolina and hopefully a few visits from family and friends here in Boulder. (So much travels!). The biggie biggie thing that I'm excited for though, is that for Christmas my husband got us tickets to Europe! So in May we'll be traversing from Munich to Italy, over to France, and then back up to Belgium and Amsterdam! I've found a few helpful sites on traveling in Europe as a vegan, but if anyone has any tips to share, I'm all ears! :)<br />
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Cheers!</div>
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Jesshttp://www.blogger.com/profile/13074136088330238309noreply@blogger.com0tag:blogger.com,1999:blog-1013486837247193953.post-55096292197412480152015-01-01T20:46:00.003-05:002015-01-01T20:46:47.995-05:00Goodbye 2014, Hello 2015It's been over a year since I posted on the blog. I've been plotting for a few months now to revisit it, and I've been super excited about it. The only problem is that after having been away for so long, the first post back is very intimidating. (What can you say after so much silence?)<br />
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For a little while, I thought perhaps I would time the first post sometime in late November, that way, to those who are paying less attention, it would perhaps look as though I never really stopped blogging... until you look at the year.<br />
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But I didn't quite have everything wrapped up by then, and December was pretty busy (as always, for everyone!) and so here I am. It seems like New Year's Day is a pretty good time to come back! Particularly because January (sometime in January) is the four-year anniversary of my husband's and my going vegan. Hooray! Best decision ever. Hands down.<br />
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You might have noticed--if you've been here before--that some things have gotten an update. I've learned a thing or two about HTML and graphic design over the last year as the communications person at the animal nonprofit I work for, and so it was very fun to apply those concepts to spruce it up a bit here! I also learned the concept of an "editorial calendar" and have been busy planning my recipes for 2015. My resolution: to stick with it.<br />
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So, looking at this "editorial calendar," I see that for January I have Truffled Cauliflower Cassoulet with Parmesan Thyme Biscuits and Shiitake-Garlic Confit, a TBD Bloody Mary with chipotle infused vodka (or tequila??? only time will tell.....), and a Gingery Pear and Green Tea Crisp. Come back soon to check them out! :)<br />
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It's now time for my perfunctory New Year's Day martini (what, is New Year's Day martini not a 'thing'?). It was a fantastic year, and I can't wait to see what 2015 will hold. I hope that you have had a great New Year, and I can't wait to spend the rest of 2015 with you here!<br />
<br />Jesshttp://www.blogger.com/profile/13074136088330238309noreply@blogger.com4tag:blogger.com,1999:blog-1013486837247193953.post-61157008049932229622013-11-23T10:31:00.001-05:002014-11-16T16:51:55.892-05:00Pumpkin Pancakes<span class="Apple-style-span" style="color: #444444;">It's really been too long. Again. </span><br />
<span class="Apple-style-span" style="color: #444444;"><br />
</span> <span class="Apple-style-span" style="color: #444444;">But hopefully these pancakes will make up for it! They're perfect for any cloudy fall Sunday morning, but also would be great to make for family over Thanksgiving. Just remember to double or triple the recipe depending on how many people you are making it for and how hungry they are! The recipe is a modified version of my regular <a href="http://thankgodbourbonisvegan.blogspot.com/2012/09/pancakes.html">pancake recipe</a>. </span><br />
<span class="Apple-style-span" style="color: #444444;"><br />
</span> <span class="Apple-style-span" style="color: #444444;">Note that because of the sugar content of these pancakes (I guess from the pumpkin and brown sugar?) they tend to go from golden to burnt <i>very </i>quickly, so keep a close watch on them when cooking.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoIEjukSI5r7tR_Mz4dNal0gzpOrfXRWQ9giY2dLmKRU_NSUa2zdye9CzdEz9hZew5eboMO1G5o6dfteBBj8RjM1TisTxmA4CIT-uf1oN43F3EQPkULytK_qsRutWWQnTbJA7O6Biweh8/s1600/pumpkin+pancakes2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoIEjukSI5r7tR_Mz4dNal0gzpOrfXRWQ9giY2dLmKRU_NSUa2zdye9CzdEz9hZew5eboMO1G5o6dfteBBj8RjM1TisTxmA4CIT-uf1oN43F3EQPkULytK_qsRutWWQnTbJA7O6Biweh8/s1600/pumpkin+pancakes2.png" height="480" width="640" /></a></div>
<span class="Apple-style-span" style="color: #444444;"><br />
</span> <b><u><span class="Apple-style-span" style="color: #444444;">Pumpkin Pancakes</span></u></b><br />
<b><span class="Apple-style-span" style="color: #444444;">Makes: 12 pancakes</span></b><br />
<b><span class="Apple-style-span" style="color: #444444;">Time: 30 minutes</span></b><br />
<b><span class="Apple-style-span" style="color: #444444;"><br />
</span></b> <span class="Apple-style-span" style="color: #444444;">3/4 cup oat flour</span><br />
<span class="Apple-style-span" style="color: #444444;">3/4 cup white flour</span><br />
<span class="Apple-style-span" style="color: #444444;">1 tablespoon baking powder</span><br />
<span class="Apple-style-span" style="color: #444444;">1/2 teaspoon salt</span><br />
<span class="Apple-style-span" style="color: #444444;">3 tablespoons brown sugar</span><br />
<span class="Apple-style-span" style="color: #444444;">1 teaspoon cinnamon</span><br />
<span class="Apple-style-span" style="color: #444444;">1/2 teaspoon allspice</span><br />
<span class="Apple-style-span" style="color: #444444;">1/8 teaspoon nutmeg</span><br />
<span class="Apple-style-span" style="color: #444444;">2 tablespoons warm water</span><br />
<span class="Apple-style-span" style="color: #444444;">1 1/2 teaspoon Ener-G egg replacer (this is essentially potato starch)</span><br />
<span class="Apple-style-span" style="color: #444444;">1 teaspoon vanilla</span><br />
<span class="Apple-style-span" style="color: #444444;">1 1/2 cup soy milk</span><br />
<span class="Apple-style-span" style="color: #444444;">2 tablespoons canola oil</span><br />
<span class="Apple-style-span" style="color: #444444;">1/2 cup canned pumpkin</span><br />
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</span> <span class="Apple-style-span" style="color: #444444;">Earth Balance or canola oil for frying</span><br />
<span class="Apple-style-span" style="color: #444444;">Maple syrup for serving</span><br />
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</span> <span class="Apple-style-span" style="color: #444444;">Heat a griddle or frying pan over medium heat. </span><br />
<span class="Apple-style-span" style="color: #444444;"><br />
</span> <span class="Apple-style-span" style="color: #444444;">In a large bowl mix together the flours, baking powder, salt, brown sugar, and spices. </span><br />
<span class="Apple-style-span" style="color: #444444;"><br />
</span> <span class="Apple-style-span" style="color: #444444;">In a measuring cup mix together the warm water and egg replacer. Transfer to a small bowl. Add the vanilla, milk, and oil and whisk. Add the pumpkin and whisk until incorporated. </span><br />
<span class="Apple-style-span" style="color: #444444;"><br />
</span> <span class="Apple-style-span" style="color: #444444;">Add the wet ingredients to the dry and fold together gently until mixed, but still with some lumps. If you whisk vigorously, the pumpkin has a tendency to become very chewy and you don't really want that. </span><br />
<span class="Apple-style-span" style="color: #444444;"><br />
</span> <span class="Apple-style-span" style="color: #444444;">Grease the pan or griddle, and using a 1/4 cup measure pour the batter out into pancakes. Cook until browned, flip, and brown the other side. </span><br />
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</span> <span class="Apple-style-span" style="color: #444444;">Serve with warm maple syrup. </span><br />
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<span class="Apple-style-span" style="color: #444444;">Enjoy! </span></div>
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</span> Jesshttp://www.blogger.com/profile/13074136088330238309noreply@blogger.com2tag:blogger.com,1999:blog-1013486837247193953.post-6116956709141270272013-09-29T16:13:00.000-04:002013-09-29T16:13:18.018-04:00Day 22: Apple Cinnamon Rolls with Salted Caramel <span class="Apple-style-span" style="color: #666666;">Today will be my last post of Vegan MoFo. I didn't make it to 30 whole days of posting, but I did make it to at least the cut off of 20 posts. Yay! This was a fun month and I can't believe it's already over! I might take a week or two off from the blog, but will be back to posting soon.</span><br />
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<span class="Apple-style-span" style="color: #666666;">Now, I have two things to say about this recipe: 1) I believe this is by far the least healthy thing I have ever made (this is one recipe where veganizing it is still equally bad for you), and 2) making cinnamon rolls is a pain in the @$$. I started making them at 9:30am thinking I would have a late breakfast. It is now 2:45 in the afternoon and I just finished eating the first one. I would say that it would make it much easier if you started the rolls the night before. Once ready to be baked just stick them in the fridge and wait till the morning. </span><br />
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<span class="Apple-style-span" style="color: #666666;">That said, they're probably worth both the time/stress and the negative effects to your otherwise super healthy vegan diet. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_khj0eIhL0INEQ_b9BlJOxtn4wyDE74blbWXeha6UJCcg9DFPU2-e-vvlSGri3qW371XsLi3Hh1qEOhLFnb2fd3Xnq5lpja2RrZYwKg2j1XbNWpUWbHxHr87OspUwtmDuWY-bPpPhuQo/s1600/cinnamon+rolls-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #666666;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_khj0eIhL0INEQ_b9BlJOxtn4wyDE74blbWXeha6UJCcg9DFPU2-e-vvlSGri3qW371XsLi3Hh1qEOhLFnb2fd3Xnq5lpja2RrZYwKg2j1XbNWpUWbHxHr87OspUwtmDuWY-bPpPhuQo/s640/cinnamon+rolls-6.jpg" width="640" /></span></a></div>
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<span class="Apple-style-span" style="color: #666666;">There are three main parts to the recipe: the dough, the filling, and the caramel sauce. I am not the sort of person who can just come up with my own original baking recipes, and so I used this Paula Deen recipe (I know, you don't need to say anything about it, none of us are fans, but I figure when it comes to cinnamon rolls, she's probably the best resource around). I veganized it and substituted ingredients to make it into apple cinnamon rolls. Recipe <a href="http://www.foodnetwork.com/recipes/paula-deen/cinnamon-rolls-recipe/index.html">here</a>. </span><br />
<span class="Apple-style-span" style="color: #666666;"><br /></span>
<span class="Apple-style-span" style="color: #666666;">For the caramel sauce, I used this super-detailed recipe from The Brown Eyed Baker, but again, I veganized the recipe. (Recipe <a href="http://www.browneyedbaker.com/2012/05/22/homemade-salted-caramel-sauce-recipe/">here</a>). I will briefly describe how to make the caramel, but if you're new to making caramel (and because making caramel is terrifying) you should go to her site for more detailed instructions. Her directions are still applicable despite the vegan ingredients. </span><br />
<span class="Apple-style-span" style="color: #666666;"><br /></span>
<span class="Apple-style-span" style="color: #666666;">Also, this recipe will make much more caramel than you need, a little over 2 cups. I only used 1 cup for the cinnamon rolls. I wanted the extra caramel to be able to dip apple slices in, and to eat with a spoon. </span><br />
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<span class="Apple-style-span" style="color: #666666;">OK. So here it goes. </span><br />
<span class="Apple-style-span" style="color: #666666;"><br /></span>
<b><u><span class="Apple-style-span" style="color: #666666;">Apple Cinnamon Rolls with Salted Caramel</span></u></b><br />
<b><span class="Apple-style-span" style="color: #666666;">Time: All freaking morning</span></b><br />
<b><span class="Apple-style-span" style="color: #666666;">Makes 15 rolls</span></b><br />
<b><span class="Apple-style-span" style="color: #666666;"><br /></span></b>
<u><span class="Apple-style-span" style="color: #666666;">For the Dough</span></u><br />
<span class="Apple-style-span" style="color: #666666;">1/2 cup apple cider</span><br />
<span class="Apple-style-span" style="color: #666666;">1/2 cup soy milk</span><br />
<span class="Apple-style-span" style="color: #666666;">1/3 cup Earth Balance Vegan Buttery Sticks (from here on out known as "Earth Balance")</span><br />
<span class="Apple-style-span" style="color: #666666;">1/4 cup sugar</span><br />
<span class="Apple-style-span" style="color: #666666;">1 teaspoon salt</span><br />
<span class="Apple-style-span" style="color: #666666;">1 1/2 teaspoons Ener-G egg replacer</span><br />
<span class="Apple-style-span" style="color: #666666;">2 1/2 teaspoons yeast (this should be the equivalent of one packet)</span><br />
<span class="Apple-style-span" style="color: #666666;">3 1/2 cups flour</span><br />
<span class="Apple-style-span" style="color: #666666;"><br /></span>
<span class="Apple-style-span" style="color: #666666;">In a saucepan bring the cider, milk, and Earth Balance to a boil. Remove from heat as soon as the boiling begins and let cool slightly. Once the cider/milk liquid has cooled to about 100º-110ºF, sprinkle the yeast in, stir, and let sit for a few minutes to activate. </span><span class="Apple-style-span" style="color: #666666;">In a large bowl, combine the sugar, salt, and egg replacer.</span><span class="Apple-style-span" style="color: #666666;"> </span><span class="Apple-style-span" style="color: #666666;">Pour the liquid into the sugar mixture and stir to combine. </span><br />
<span class="Apple-style-span" style="color: #666666;"><br /></span>
<span class="Apple-style-span" style="color: #666666;">Starting with 2 cups of flour only, stir flour into liquid until a dough forms. Continue adding flour until the dough is no longer sticky, but is still soft (I ended up using 3 cups total, but you might need more). </span><br />
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<span class="Apple-style-span" style="color: #666666;">Knead the dough for 5-10 minutes, and then place in a greased bowl. You will want to place the dough some place warm to help it rise. My house was chilly, so I heated the oven briefly (up to probably 90ºF) and put the dough in there. </span><br />
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<span class="Apple-style-span" style="color: #666666;">Let the dough rise until doubled in size, 1 to 1 1/2 hours. My dough did nothing for the first 45 minutes, because it was sitting in the cool house. Once I put it in the warmer oven, it doubled by the end of the next 45 minutes. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQRCuIflyNW_kibhIeLPv8FZUM8tNyWPG12sjIEigqOcCAVTAZj1lE3cCU1F1fyKMWqpfd1mEgSZRkIMzgf5R3uIrV80oeyVm2xSLXAo2ylYiHG0tmbvWU2-OW9FmBIarH6ii4jqosvbA/s1600/cinnamon+rolls.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="color: #666666;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQRCuIflyNW_kibhIeLPv8FZUM8tNyWPG12sjIEigqOcCAVTAZj1lE3cCU1F1fyKMWqpfd1mEgSZRkIMzgf5R3uIrV80oeyVm2xSLXAo2ylYiHG0tmbvWU2-OW9FmBIarH6ii4jqosvbA/s400/cinnamon+rolls.jpg" width="265" /></span></a><span class="Apple-style-span" style="color: #666666;">While the dough is rising, prepare your filling. </span><br />
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<u><span class="Apple-style-span" style="color: #666666;">For the Filling</span></u><br />
<span class="Apple-style-span" style="color: #666666;">2 cups chopped apples</span><br />
<span class="Apple-style-span" style="color: #666666;">8 tablespoons Earth Balance, divided</span><br />
<span class="Apple-style-span" style="color: #666666;">3/4 cup brown sugar</span><br />
<span class="Apple-style-span" style="color: #666666;">2 tablespoons cinnamon</span><br />
<span class="Apple-style-span" style="color: #666666;"><br /></span>
<span class="Apple-style-span" style="color: #666666;">In a saucepan, melt 2 tablespoons of butter. Add the chopped apple, and sauté the apple for about 5 minutes, until browned. Remove from heat. </span><br />
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<span class="Apple-style-span" style="color: #666666;">Melt the other 6 tablespoons of butter in the microwave or in another pot. </span><br />
<span class="Apple-style-span" style="color: #666666;"><br /></span>
<span class="Apple-style-span" style="color: #666666;">Combine the cinnamon and brown sugar in a separate bowl. </span><br />
<span class="Apple-style-span" style="color: #666666;"><br /></span>
<span class="Apple-style-span" style="color: #666666;">Once the dough has finished rising, punch it down. On a floured surface, roll the dough out into a 9x15 inch rectangle. Pour half the melted Earth Balance onto the dough, and spread evenly using the back of a spoon. Sprinkle half of the brown sugar-cinnamon mixture over the butter and smear about evenly. Sprinkle the apple mixture across the dough, drizzle, with more butter, and sprinkle with the rest of the sugar mixture. Make sure that everything is spread evenly.</span><br />
<span class="Apple-style-span" style="color: #666666;"><br /></span>
<span class="Apple-style-span" style="color: #666666;">Working from the LONG side of the dough (I made this mistake) roll the dough up (i.e. your dough should be a 15 inch long roll, not a 9 inch one). Cut the dough into 15 pieces (each piece about an inch thick). </span><br />
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<span class="Apple-style-span" style="color: #666666;">Grease a 9x13 inch baking pan, and place the cinnamon rolls in 3 rolls of 5. Let rise in a warm place for another 45 minutes (I know. More rising sad faces). </span><br />
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<span class="Apple-style-span" style="color: #666666;">Preheat oven to 350ºF. Bake for 30 minutes, until cinnamon rolls are browned. </span><br />
<span class="Apple-style-span" style="color: #666666;"><br /></span>
<span class="Apple-style-span" style="color: #666666;">While the rolls are baking, make the caramel. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSskw1j8Aax0EM2mY1AwWa2DWdnLyCXE0rJ4UqSY798xjwYSaFGZP92G_3WbEpyHSUKVBuJCwz1AnjUMdvwMRGwsyVU_LXBvKJMIyaErR9BYsyscNTJiUJEhcKLYjdmuJTWE-k8Xp6dkk/s1600/cinnamon+rolls-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #666666;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSskw1j8Aax0EM2mY1AwWa2DWdnLyCXE0rJ4UqSY798xjwYSaFGZP92G_3WbEpyHSUKVBuJCwz1AnjUMdvwMRGwsyVU_LXBvKJMIyaErR9BYsyscNTJiUJEhcKLYjdmuJTWE-k8Xp6dkk/s640/cinnamon+rolls-2.jpg" width="640" /></span></a></div>
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<u><span class="Apple-style-span" style="color: #666666;">For the Salted Caramel </span></u><br />
<span class="Apple-style-span" style="color: #666666;">2 cups sugar</span><br />
<span class="Apple-style-span" style="color: #666666;">12 tablespoons Earth Balance, melted and cut into pieces (yes, this recipe now includes 25 tablespoons "butter")</span><br />
<span class="Apple-style-span" style="color: #666666;">1 cup coconut milk</span><br />
<span class="Apple-style-span" style="color: #666666;">1 tablespoons sea salt, or as the Brown-Eyed Baker suggests, fleur de sel</span><br />
<span class="Apple-style-span" style="color: #666666;"><br /></span>
<span class="Apple-style-span" style="color: #666666;">Make sure that your butter and coconut milk are measured and ready to go near the stove where you will make the caramel. </span><br />
<span class="Apple-style-span" style="color: #666666;"><br /></span>
<span class="Apple-style-span" style="color: #666666;">In a large saucepan, heat the sugar over medium-high heat, whisking frequently. Once the sugar melts, stop whisking, and instead tilt the pot back and forth to swirl the mixture. Continue to do so until the sugar begins to turn a deep reddish caramel color (again, the Brown Eyed Baker has pictures that will help make this clear. I am not able to multitask like that). </span><br />
<span class="Apple-style-span" style="color: #666666;"><br /></span>
<span class="Apple-style-span" style="color: #666666;">Once you have gotten the right color, carefully add the Earth Balance to the pot, being aware that it may sputter. Continue swirling the mixture until the Earth Balance is melted. </span><br />
<span class="Apple-style-span" style="color: #666666;"><br /></span>
<span class="Apple-style-span" style="color: #666666;">Remove from heat and add in the coconut milk, again, mind your sputtering. Whisk to combine. Add the salt and whisk away!</span><br />
<span class="Apple-style-span" style="color: #666666;"><br /></span>
<span class="Apple-style-span" style="color: #666666;">Once the caramel sauce has cooled slightly, drizzle 1 cup over the cinnamon rolls while they are still in the pan. </span><br />
<span class="Apple-style-span" style="color: #666666;"><br /></span>
<span class="Apple-style-span" style="color: #666666;">You can reserve the rest of the caramel sauce for another use. </span><br />
<span class="Apple-style-span" style="color: #666666;"><br /></span>
<span class="Apple-style-span" style="color: #666666;">And, voila, you finally can enjoy your cinnamon rolls! It's likely that the calories you burnt making them cancels out the calories that you will consume when eating them. ;)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhorfDZarRjLMPx2aYHDy1dCpODF9gLm63PzE8jztYZux3tG-XDjSKw3-enSOdQKfrzF0c0XYqN9Nn-mUWZZf7QK8FD3WgJ2Gb7lrfAJ5VeY-Uvis8J3C26RLn2IXPgXKvefYGySotj-G4/s1600/cinnamon+rolls-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #666666;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhorfDZarRjLMPx2aYHDy1dCpODF9gLm63PzE8jztYZux3tG-XDjSKw3-enSOdQKfrzF0c0XYqN9Nn-mUWZZf7QK8FD3WgJ2Gb7lrfAJ5VeY-Uvis8J3C26RLn2IXPgXKvefYGySotj-G4/s640/cinnamon+rolls-4.jpg" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0FI_75m6d4vUXkpkEiroXPKLAdddnNjza96R-zXiAHsOy-NpG7sm5O25R73IvyfY6LEVBNqV8IQLb3xJjBHYUIEZ4rZzTcKPIeVu9XoyGDMXsh4gZ4dV2eQLpPIoRgN83QDLMOAK-U8I/s1600/cinnamon+rolls-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #666666;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0FI_75m6d4vUXkpkEiroXPKLAdddnNjza96R-zXiAHsOy-NpG7sm5O25R73IvyfY6LEVBNqV8IQLb3xJjBHYUIEZ4rZzTcKPIeVu9XoyGDMXsh4gZ4dV2eQLpPIoRgN83QDLMOAK-U8I/s640/cinnamon+rolls-5.jpg" width="640" /></span></a></div>
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<span class="Apple-style-span" style="color: #666666;">Cheers!</span></div>
Jesshttp://www.blogger.com/profile/13074136088330238309noreply@blogger.com2tag:blogger.com,1999:blog-1013486837247193953.post-2866492573023719062013-09-26T10:32:00.001-04:002015-02-07T19:37:48.971-05:00Day 21: Thirsty Thursday Ginger Apple Cider Fizz<div class="separator" style="clear: both; text-align: left;">
It is almost Friday! Today, despite the fact that it is the last week of Vegan MoFo (where did September go?!), I am posting the very first official Thirsty Thursday recipe. Thirsty Thursday is a trusty little invention that gives you the burst of ambition, fearlessness, and energy to make it through Friday and finally to the weekend. </div>
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Or at least this probably applies to most people. Me on the other hand, I don't currently get weekends and I probably won't until December is over. I'm still trying to finish my graduate research, which I would like to have mostly wrapped up before I start my real job in a week (at this point this feels impossible). I'm also doing an internship for about 10 hours a week. So it's a lil' crazy right now.</div>
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I'm pretty sure that since I moved to Boston I've always had about three different things on my plate. I worked at a cafe, and then at the admissions office to a wildlife sanctuary/local farm. But at the same time I volunteered to work with penguins and did research at a wildlife clinic. And then I did another internship with Humane Society International. And then school started and I had to wrap up that internship, and then I got a graduate research assistant position and then here I am with my thesis, another internship, and my first real job. There's never enough hours in the day and to think about it all makes me sleepy. I have loved all the amazing opportunities that I have been given here in Boston and I have enjoyed every second of it, even on the numerous all-nighters I had to pull during the last year to get my assignments done. But I am also really looking forward to life on a normal schedule, with a normal workload (i.e. 40 hours a week not all hours of the day). And there is a light at the end of the tunnel. Come December my internship will end, with any luck I will have completed all the requirements for graduation, and when I come back to work after Christmas, I can look forward to having exactly one, full-time commitment and a regular adult schedule (with the exception of working with people across the world who are in different time zones, but really, that's fine by me because that's actually really exciting). </div>
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I'm really looking forward to coming home and having the evening to do with as I please. I'm looking forward to relearning how to knit, reading this stack of books that has been haunting me, and working on this blog. And also finding a horse rescue to volunteer at. (I'm. So. Excited.)</div>
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So, that said, maybe it makes more sense why there haven't been any Thirsty Thursday posts. Thursday rolls around and it's like, I really don't have the time to drink right now because I have to work until 1 in the morning on this project. So last weekend I was prepared. I took pictures of this drink so that everyone with a normal, structured life could enjoy at least one Thirsty Thursday. So here it is: Fall in a Glass. I give you the "Ginger Apple Cider Fizz" </div>
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The key to success here is to use ginger BEER, preferably Reed's Extra Ginger Brew. If you use something like Canada Dry Ginger Ale all you will get is a cloyingly sweet concoction that will probably make you wish you had never lived come morning. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmC39I77Sgqupl85YbjMUr1OVN3l2_Ef-65sNs-GXsE8t2qKOIWvGGc-U4xe2B6rd3CFdqa5NY8_Lmjhrla2fgZNk5SJaNdNfHl92rbGkjIo_YCsRU0eiWrRTv_xpuEzuq_u6hyiVoPw/s1600/apple+drink=ed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmC39I77Sgqupl85YbjMUr1OVN3l2_Ef-65sNs-GXsE8t2qKOIWvGGc-U4xe2B6rd3CFdqa5NY8_Lmjhrla2fgZNk5SJaNdNfHl92rbGkjIo_YCsRU0eiWrRTv_xpuEzuq_u6hyiVoPw/s1600/apple+drink=ed.png" height="480" width="640" /></a></div>
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Ginger Apple Cider Fizz</h2>
<h4>
Makes: 1 cocktail</h4>
<h4>
Time: 2 minutes</h4>
<b><br /></b>
1 shot bourbon<br />
1 shot apple cider<br />
1 1/4 shot ginger beer (NOT ginger ale, preferably Reed's Extra Ginger Brew)<br />
Dash of cinnamon<br />
Cinnamon stick<br />
Apple sliver<br />
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Pour the bourbon, cider and ginger beer into a glass. Dash with cinnamon and stir. Add the cinnamon stick and apple sliver to make it pretty, but they're not absolutely necessary. To make the apple slivers simply cut an apple along it's horizontal axis, and then make a cut from the edge, to the center of the little star where the seeds were. You can use this slit to attach the apple slice to the rim of the glass.<br />
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Cheers!</h2>
Jesshttp://www.blogger.com/profile/13074136088330238309noreply@blogger.com2tag:blogger.com,1999:blog-1013486837247193953.post-39707445755054705822013-09-25T09:56:00.000-04:002013-09-25T10:02:31.616-04:00Day 20: Saag Paneer<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="color: #666666;">I think I have said it before, but Indian food is one of my favorite types of foods, just like India is one of the places I most want to go. Here is my version of Saag Paneer, one of my favorite types of my favorite type of food. Saag Paneer refers to a spinach sauce with cubes of cheese (similar to mozzarella). It is usually served on rice. I made the recipe about a week ago, and then today, when I was preparing to publish it, I could not find it. I was positive I had thrown it away and that I was going to have to publish a post explaining why there was a picture and no recipe. But alas! I found it hiding in the kitchen drawer. Thank goodness.</span></div>
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<span class="Apple-style-span" style="color: #666666;">Here I substitute firm tofu for the cheese, and fry it in Earth Balance to give it a richer taste. Often this sauce is served on rice. For mine, I used brown rice because it is healthier. There are a lot of recipes for white jasmine rice which have a little more flavor added to accompany the saag (or other Indian dish), but for simplicity's sake (this is supposed to be a weeknight dinner) I opted for plain brown rice. You are more than welcome to find a Indian rice recipe and use it to accompany the sauce.</span></div>
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<b><u><span class="Apple-style-span" style="color: #666666;">Saag Paneer</span></u></b><br />
<b><span class="Apple-style-span" style="color: #666666;">Serves 4</span></b><br />
<b><span class="Apple-style-span" style="color: #666666;">Time: 30 minutes</span></b><br />
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1 pound firm tofu, cubed</span><br />
<span class="Apple-style-span" style="color: #666666;">4 tablespoons Earth Balance Vegan Buttery Sticks</span><br />
<span class="Apple-style-span" style="color: #666666;">1 yellow onion, chopped</span><br />
<span class="Apple-style-span" style="color: #666666;">6 cloves garlic, minced</span><br />
<span class="Apple-style-span" style="color: #666666;">1 1/2 tablespoons ginger, grated</span><br />
<span class="Apple-style-span" style="color: #666666;">1 serrano, minced</span><br />
<span class="Apple-style-span" style="color: #666666;">1 teaspoon garam masala</span><br />
<span class="Apple-style-span" style="color: #666666;">1/2 teaspoon coriander</span><br />
<span class="Apple-style-span" style="color: #666666;">1/2 teaspoon cumin</span><br />
<span class="Apple-style-span" style="color: #666666;">1/2 teaspoon salt</span><br />
<span class="Apple-style-span" style="color: #666666;">1 pound fresh spinach</span><br />
<span class="Apple-style-span" style="color: #666666;">1 medium tomato, chopped</span><br />
<span class="Apple-style-span" style="color: #666666;">1/2 cup cashew cream*</span><br />
<span class="Apple-style-span" style="color: #666666;">cooked rice, to serve</span><br />
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<span class="Apple-style-span" style="color: #666666;">First prepare the "paneer." In a large skillet melt two tablespoons of the Earth Balance over medium-high heat. Once melted, add the cubes of tofu, turning every few minutes so that all the sides are browned. Remove from heat and keep warm.</span><br />
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<span class="Apple-style-span" style="color: #666666;">Add the remaining two tablespoons of Earth Balance to the skillet and melt over medium-high heat. Once melted add onion and sauté until translucent, about 5 minutes. Add the garlic, ginger, and serrano, and sauté until fragrant, stirring frequently, about 2 minutes. Add the garam masala, coriander, cumin, and salt and saute for 30 seconds. Add the spinach, cover and continue to sauté until the spinach is wilted. Add the tomato and cashew cream and continue to cook until the tomato has broken down, stirring to incorporate the cashew cream.</span><br />
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<span class="Apple-style-span" style="color: #666666;">Return the tofu to the pan and toss it with the sauce. To serve, ladle sauce and cheese on top of cooked rice.</span><br />
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<span class="Apple-style-span" style="color: #666666;">*For the cashew cream you can use 1 cup cashews. Soak them in water overnight or boil them. Rinse, and put in blender. Add 1/2 cup water to blender and blend until smooth. This will make about 1 cup cashew cream, so you will have 1/2 cup left over for another dish.</span><br />
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<span class="Apple-style-span" style="color: #666666;">Cheers!</span></div>
Jesshttp://www.blogger.com/profile/13074136088330238309noreply@blogger.com0tag:blogger.com,1999:blog-1013486837247193953.post-33971505594116386632013-09-24T09:00:00.000-04:002013-09-28T10:52:04.522-04:00Day 19: Sausage and Handmade Tortellini SoupHere is another one of my favorite dishes that my Mom used to make, veganized. To make it simpler, you could substitute store-bought vegan ravioli (or perhaps you can actually find tortellin!). I did have some store-bought ravioli on hand, but I wanted to see about making the tortellinis myself (actually my husband made them while I made the filling and soup). My sense is that making tortellinis from scratch is actually easier than making raviolis from scratch, even though you might not be able to tell that they are tortellinis. ;)<br />
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*You will have tortellini left over, probably about enough to feed two people another meal. :)<br />
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<b><u>Tortellini and Sausage Soup</u></b><br />
<b>Serves 4</b><br />
<b>Time: 1 hour 15 minutes</b><br />
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<b>For the tortellini pasta</b><br />
3 cups semolina flour<br />
2 tablespoons olive oil<br />
1 cup warm water<br />
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Mix the ingredients together until a dough ball forms. Knead the dough for several minutes. Using a pasta roller, roll the dough out into thin sheets. Using a round glass or tupperware with a diameter of about 2 1/2 inches, cut the dough into little circles.<br />
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<b>For the tortellini filling</b><br />
1 cup cashews, boiled in water or soaked overnight<br />
1/2 cup water<br />
1/2 pound extra firm tofu<br />
1/2 cup nutritional yeast<br />
1/2 teaspoon salt<br />
1/4 teaspoon black pepper<br />
1/8 teaspoon nutmeg<br />
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Rinse the cashews and place in blender. Add the water and blend until smooth and thick. Using a spatula transfer 1/2 cup of the mixture to a small bowl (reserve the other 1/2 cup for another use). Add the tofu, nutritional yeast, salt, pepper, and nutmeg, and stir to combine.<br />
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To make the tortellini, spoon a teaspoon of the mixture into i circle of pasta. Fold the pasta in half over the filling, and press along all the edges, pushing the air out and sealing the filling in. Press your finger on the center of the filling, wrap the two corners around your finger, and press them together until sealed. This will give you the classic tortellini look.<br />
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<b>For the rest of the soup</b><br />
2 tablespoons olive oil<br />
1 yellow onion, diced<br />
4 cloves garlic, minced<br />
1 cup chopped fennel bulb<br />
3 Field Roast sausages, I used Apple-sage, but the Italian ones may be tasty too, sliced<br />
1 teaspoon thyme<br />
1/2 teaspoon red pepper flakes<br />
10 cups veggie broth<br />
1 bunch kale, chopped<br />
1 can cannellini beans, rinsed<br />
1/2 recipe handmade tortellini (above)<br />
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Heat olive oil in a large pot over medium-high heat. Add onion, garlic, fennel, and sausage, and saute until browned. Add thyme and red pepper flakes, and then the broth. Bring to a boil. Once boiling add the kale and cannellini beans. Reduce heat to medium. Once the kale is wilted you can add the tortellini, and cook for an additional 5-10 minutes until the tortellini is firm and is floating.<br />
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<b>To serve</b><br />
Vegan Parmesan, such as GoVeggie brand<br />
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Ladle soup into bowls, being sure to get both broth and goodies from the bottom. Sprinkle with parmesan. Serve with some crusty bread.<br />
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Cheers!</div>
<br />Jesshttp://www.blogger.com/profile/13074136088330238309noreply@blogger.com0