Category Archives: cooking and baking

Yoga, brainstorming, family time, bundt pan, interview

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Wow, I actually got to yoga twice this week! That hasn’t happened in a long time. Random times and random classes, but both good in their own way.

About all I accomplished today besides that, is some grocery shopping, and meeting with an old acquaintance about her fundraising ideas and reviving a great animal issues magazine she used to produce. It was nice to brainstorm together. Bonus: She said she barely recognized me and that I looked great! She hadn’t seen me in about 6 years and even though it didn’t seem very drastic to me, I gradually lost quite a bit of weight after becoming vegetarian then vegan, and I guess it shows.

Tonight, we hung out as a family, made pizzas, made pineapple upside down cake in the new bundt pan, and watched some Big Bang Season 5. I had planned to work on more show notes, but I guess that will have to wait until tomorrow. Ooh, now we can make this bundt cake recipe.

This weekend, in addition to show notes and schoolwork, I’m going to read a good portion of Jenny Brown’s The Lucky Ones, since we’ve set up an interview with her for next week. We met Jenny last year and she was so friendly and funny—I can’t wait to talk with her again.

Trying out the Chickpea Crêpe

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I tried a new Robin Robertson recipe tonight {from VegNews Magazine}. Although I’ve used chickpea {garbanzo} flour before for batter in french toast, etc., it’s never occurred to me to try a crêpe. And a quick internet search brings up all kinds of tasty-sounding variations.

Chickpea Crepe

Chickpea Crepe

Crispy Chickpea Crêpe ingredients: chickpea flour, salt, pepper, minced fresh rosemary or basil, water, minced red onion, pitted kalamata olives.

I used basil and capers {instead of olives}. And I forgot about the onions, even though I had plenty available. The verdict: not bad. Hubby happened to come home just as I was trying it—he had a piece and liked it {before he knew it was made out of chickpeas, which he doesn’t usually care for}.

Even though I really like chickpeas, I think things made with chickpea flour have a slight aftertaste. The flour has a really strong taste before cooking, but even after there is still a slight hint of something that you have to get used to. Nevertheless, I’ll try this again. It’s a quick and easy way to put together something filling that’s not made of wheat. {We bake our own bread, and there’s always plenty of dough or baked slices around, and I get tired of it.} It also might work for a breakfast dish.

garden, collard wraps, worm compost bin, magic, yahtzee

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My collard wraps

My collard wraps

Today I bought collard wrap ingredients purposefully very similar to Angeline’s. Here’s what went into them:

  • Collard leaves, blanched for 60 seconds or so {I might do them a little more next time as the stems were the tiniest bit too chewy for me at the big end. I gently patted them with kitchen towels to dry.}
  • Carrots, shredded in the Vitamix
  • Cashew cheese {Cashews simmered in salt water and soaked for about an hour total, then drained and blended with fresh water until very smooth in the Vitamix. I didn’t clean out the leftover carrots before making the cashew cream, which made the cashew cream a lovely buttery yellow color}
  • Purple cabbage, roughly chopped {Next time I would chop it a little finer to avoid chunks}
  • Spinach
  • Lots of avocado {1/2 an avocado per wrap}
  • Kalamata olives {I accidentally bought the pitted kind, so they took a while to pit, but they were worth it}
Overall, the collard wrap tasted very similar to the wraps I was trying to emulate. I did feel like it lacked a little something, so I ended up adding some vegan Worcestershire that I had mixed up a while back, and also some Dijon mustard. Those added just the kick it needed. 

 

Today I also:
  • got a bunch of new library books
  • bought a tomato plant to replace the one that froze
  • roped my hubby into helping me create the worm compost bin setup
    • meaning I watched while he drilled all the air and drainage holes in the plastic bin
    • I didn’t let a lack of worms stop me from starting to fill it with shredded paper and a week’s worth of kitchen scraps
  • played magic online and then Yahtzee (not online) with the hubs.
  • hung out with 7 pretty sweet animals
    • {it was a kid-free weekend}

Angeline’s fantastic raw collard wraps

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Collard Wrap from Angeline's Bakery

Collard Wrap from Angeline’s Bakery

I’ve been thinking about this fantastic raw collard wrap from Angeline’s Bakery for days now—I may need to try to recreate it this weekend. Apparently the wraps are so popular that they have a hard time keeping up with the demand. The ingredients include:

  • Large, tender collard leaf wrap (blanched?)
  • Cashew cheese
  • Finely grated carrots
  • Cabbage
  • Spinach
  • Lots of avocado
  • Kalamata olives

Vegan crepes buffet

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Crepes Buffet

A few days ago when I was in tax haze, I woke up craving weekend pancakes, wondering if I could take the time to make them. Smells must have wafted up to my room, because when I went downstairs, my older step-daughter was well into making vegan crepes! They were beautifully thin, and very tasty. {I’ll have to ask her which crepe recipe she found, and report back.} Here’s a pic of our little crepe buffet. I’d like to try them again, on a slower weekend day.

Toppings: melted vegan chocolate chips, coconut flakes, raspberries, grapefruit glaze {we had grapefruits to use up}.