20 posts tagged “thing-a-day”
I've been in a blogging funk. How do you know you're in a funk? When an earthquake cannot get you to blog about anything, you know you've temporarily lost your creative spirit. What's with February that just gets me half paralyzed?
Anyway, my last thing-a-day has to be a shitty photo I took with my new camera. I'm ashamed of putting it up here but I'm in such a black mood that I don't even care much now.
I've just received three new vegan cookbooks, including the much-raved-about Vegan Express by Nava Atlas. Hopefully the therapeutic cooking sessions can restore my cheerful mood.
I'm not sure if anyone has already tried this flavor combo. I had two big oranges dying to be picked up and I was in the mood for some refreshing citrus flavor. Thus the orange pancakes were born. The batter was very easy to make. Half all-purpose flour and half oat flour. Maple syrup as the sweetener, with the help of some vanilla extract and plain soy milk. Freshly squeezed orange juice added the fresh garden smell and taste. I loved these mild and subtle orange-y pancakes. Next time I will use orange zest to strengthen the orange flavor a bit. Overall, it was a great experiment.
I'm very glad that I went back to cooking finally. The udon noodles and bread were very good but I needed something more substantial and special. I felt pretty bad for my busy husband too, though he would gladly eat pasta with broccoli and peas/beans every day. A broccoli tofu sandwish would make a good snack for him. After I made the first comeback soup - potato quinoa chowder, he commented, "now that's something that smells really homemade." I was very happy to hear that. I got the recipe from Laura Jesser's "Eden in the Kitchen". Do check out Laura's blog which is full of wonderful photos and great recipes.
The only thing I did differently is to use bok choy instead of cooked kale and I didn't puree half of the soup at all. I love the soft little chunks of potatoes in the chowder.
And I have super good news: I got my first SLR camera! A Canon EOS 40D! I've been messing with the new camera in the last 36 hours as I got so excited. I've been reading the manual and learning about all the buttons and signs like a maniac. I might go take a photography class too. I'm completely psyched. Below is the first food photo I took with the new camera. This happened to be my new favorite bread - sponge bread made with Camp Rémy wheat - at Paul, my favorite bakery and tea-room. With sponge bread and vegan margarine, I'm in heaven!
I haven’t made pancakes much in the past few weeks. I’m usually a huge pancake fan. I mean I can eat pancakes for breakfast, lunch and dinner. I haven’t been cooking lately but making a stack of pancakes doesn’t feel like work at all. So this is my new pancake mix: coconut-banana-cranberry flavor. The sweet and rich combination of coconut and bananas is highlighted and contrasted by the tangy cranberries. I highly recommend eating these pancakes with vegan margarine.
Coconut-Banana-Cranberry Pancakes
(makes 6-7 large pancakes)
Coconut-Banana-Cranberry Pancakes
(makes 6-7 large pancakes)
1 cup self-rising flour (or all-purpose flour plus 1/2 tsp. baking powder and 1/4 tsp. salt)
1 cup oat flour
1/2 tsp. baking soda
3/4 cup coconut cream
3/4 cup unsweetened vanilla soy milk
1 over-ripe banana, mashed
1/2 tsp. olive oil
2 tsp. vanilla extract
4 to 4 1/2 Tbsp. pure maple syrup
1/2 + 1 Tbsp. dried cranberries
1 cup oat flour
1/2 tsp. baking soda
3/4 cup coconut cream
3/4 cup unsweetened vanilla soy milk
1 over-ripe banana, mashed
1/2 tsp. olive oil
2 tsp. vanilla extract
4 to 4 1/2 Tbsp. pure maple syrup
1/2 + 1 Tbsp. dried cranberries
1. Sift the flour and oat flour with baking soda in a large mixing bowl.
2. In another bowl, mash the banana, and add coconut cream, soy milk, olive oil, vanilla extract and maple syrup. Mix well.
3. Add the wet ingredients into the dry ingredients gradually. Mix the batter well. The batter should be runny but not too thin.
4. Use a paper towel to lightly grease the pan and then put it on medium heat. When the pan is hot, cook your pancakes away.
2. In another bowl, mash the banana, and add coconut cream, soy milk, olive oil, vanilla extract and maple syrup. Mix well.
3. Add the wet ingredients into the dry ingredients gradually. Mix the batter well. The batter should be runny but not too thin.
4. Use a paper towel to lightly grease the pan and then put it on medium heat. When the pan is hot, cook your pancakes away.
Keiko Oikawa’s Nordljus is one of my favorite food and travel blogs. Her photos are simply divine and exquisite. I usually go to visit her blog to get a relaxation therapy. I can’t help but make a couple of banners out of her fabulous photos, and along the way, I made myself a new wallpaper too. You can already see the below banner in action.
I'm also considering this banner. I really can't decide for now. I guess I'll jus switch back and forth according to my mood.
The wallpaper displayed below is just the first one I made with Keiko's food porn photos. I'm working on some other versions too. Feel free to download if you like it.
I can't believe I've already skipped 6 things-a-day. Oh well, I have to say to myself that this fun thing doesn't have to end with February. I can still come up with creative things in the next 2 weeks.
I've seen this interesting survey made by Liz a few times in various vegan foodblogs. I thought I'd give it a try just to get back into the routine a little bit. I still haven't been cooking at all. Hopefully, I'll have some nice food photos to share soon. We shall see. Anyway, here is my survey result.
I've seen this interesting survey made by Liz a few times in various vegan foodblogs. I thought I'd give it a try just to get back into the routine a little bit. I still haven't been cooking at all. Hopefully, I'll have some nice food photos to share soon. We shall see. Anyway, here is my survey result.
1. If you have to choose between locally grown or organic, which do you usually choose?
I usually go with the locally grown stuff, because I like the freshness and community feeling. Sometimes I have to buy organic food if I want to cook something out of the right season.
I usually go with the locally grown stuff, because I like the freshness and community feeling. Sometimes I have to buy organic food if I want to cook something out of the right season.
2. Favourite way to prepare potatoes:
Scalloped potatoes for sure! OK, it's fair enough to say that I also love rosemary potatoes a lot. But scalloped potatoes just hit the right spot.
Scalloped potatoes for sure! OK, it's fair enough to say that I also love rosemary potatoes a lot. But scalloped potatoes just hit the right spot.
3. Do you press your tofu before preparing/cooking it (if you eat soy)?
Pressing tofu is almost like meditation for me. I love pressing tofu and love love love the result. I used to feel it was so much trouble and waiting time. But after trying the pressed tofu I can't go back any more. I usually take a whole afternoon preparing the tofu. It feels really good to cook the pressed tofu afterwards.
Pressing tofu is almost like meditation for me. I love pressing tofu and love love love the result. I used to feel it was so much trouble and waiting time. But after trying the pressed tofu I can't go back any more. I usually take a whole afternoon preparing the tofu. It feels really good to cook the pressed tofu afterwards.
4. Name your favorite recipe that is a tradition in your family:
This is a hard question. It's probably the whole wheat/kamut pasta with mashed bean and tomato sauce. We have a few variations of this recipe and we love them all.
This is a hard question. It's probably the whole wheat/kamut pasta with mashed bean and tomato sauce. We have a few variations of this recipe and we love them all.
5. Any food allergies?
No, thank God, no food allergies.
No, thank God, no food allergies.
6. When you want to go to a fancy dinner, where do you go?
Where would I *potentially* go if I did indeed go out for fancy dinners? I'd probably just have a "fancy" vegan dinner party at home. I'm simply not a fancy vegan. I love fancy (homemade of course) vegan desserts though.
Where would I *potentially* go if I did indeed go out for fancy dinners? I'd probably just have a "fancy" vegan dinner party at home. I'm simply not a fancy vegan. I love fancy (homemade of course) vegan desserts though.
7. When you have a cold, what do you crave?
Chickpea noodle soup, or udon noodles with loads of mushrooms. Anything warm and comforting might strike my fancy.
Chickpea noodle soup, or udon noodles with loads of mushrooms. Anything warm and comforting might strike my fancy.
8. What kind of water do you drink? (Filtered, spring, tap, etc.)
Spring water. Sometimes filtered water if I have no other option.
Spring water. Sometimes filtered water if I have no other option.
9. Name a flavor of soda you'd love to see:
Nothing! I totally loathe soda. All kinds of soda drinks.
Nothing! I totally loathe soda. All kinds of soda drinks.
10. If the recipes you ate as a child were compiled into a cookbook, what would the title be?
The Ultimate Fusion Cuisine: How To Eat and Cook Things You Don't Know As A Pro
The Ultimate Fusion Cuisine: How To Eat and Cook Things You Don't Know As A Pro
11. If you were allowed to grow one food that can't grow in your climate, what would it be?
I've always wanted to grow avocados. Mashed avocado can be even better than vegan margarine/butter.
I've always wanted to grow avocados. Mashed avocado can be even better than vegan margarine/butter.
12. Favorite type of mushroom?
I have tried many types of mushrooms. My favorite is still the all-faithful shiitake mushroom. I can live on shiitake mushrooms.
I have tried many types of mushrooms. My favorite is still the all-faithful shiitake mushroom. I can live on shiitake mushrooms.
13. Most frustrating part of your kitchen?
Total lack of storage and counter space. I've already converted most of the cupboards and shelves into my pantry area but I have to make sure I don't buy too much bulk items like grains, legumes or spices. The counter space is more of a problem, especially if I want to make a couple of batches of cupcakes or cakes together, but I'm getting used to improvising every time I cook.
Total lack of storage and counter space. I've already converted most of the cupboards and shelves into my pantry area but I have to make sure I don't buy too much bulk items like grains, legumes or spices. The counter space is more of a problem, especially if I want to make a couple of batches of cupcakes or cakes together, but I'm getting used to improvising every time I cook.
14. Last food you burned?
The crispy peanut butter cookies from VwaV. I tried twice! I still have no idea why my cookies turned into a big flat sheet of dough and got burned. So far I haven't been able to make crispy peanut butter cookies.
The crispy peanut butter cookies from VwaV. I tried twice! I still have no idea why my cookies turned into a big flat sheet of dough and got burned. So far I haven't been able to make crispy peanut butter cookies.
15. Usual response to a veg*n's favorite question, "But where do you get your protein?":
I don't even think any more because every omnivore or carnivore we encounter invariably asks this question. "From tofu, soy products, legumes, whole grains, and many things that you often eat too. We are not that different if you focus on the healthy part of your diet instead of getting stuck on the fact that not everyone eats meat." And deep down, I'm also screaming, "I'm certainly not telling you to change your diet. So don't get all defensive and argue with me about how wrong MY diet is, because I'm in no mood for a debate that won't get us anywhere. Let's just talk about the weather today instead."
I don't even think any more because every omnivore or carnivore we encounter invariably asks this question. "From tofu, soy products, legumes, whole grains, and many things that you often eat too. We are not that different if you focus on the healthy part of your diet instead of getting stuck on the fact that not everyone eats meat." And deep down, I'm also screaming, "I'm certainly not telling you to change your diet. So don't get all defensive and argue with me about how wrong MY diet is, because I'm in no mood for a debate that won't get us anywhere. Let's just talk about the weather today instead."
16. If you were baking your own birthday cake today, what flavor would it be?
I will be making a half dark chocolate and half coconut cake. Absolutely these two flavors together!
I will be making a half dark chocolate and half coconut cake. Absolutely these two flavors together!
17. Favourite brand of chocolate chips?
I don't have a favorite brand since I don't really use chocolate chips often. I mean, really not often at all, if they are used once in a year.
I don't have a favorite brand since I don't really use chocolate chips often. I mean, really not often at all, if they are used once in a year.
18. You have $200 of your tax return reserved for Williams Sonoma - What do you buy?
What's Williams Sonoma? OK, I just googled it and now I'm staring at this Web site. Only 200 dollars... I guess I'll have to save some more cash to get a Dutch oven then.
What's Williams Sonoma? OK, I just googled it and now I'm staring at this Web site. Only 200 dollars... I guess I'll have to save some more cash to get a Dutch oven then.
19. Do you plan your menus in advance? Any tips to share?
Not really. I only plan my menus slightly before dinner. I can think about recipes for a whole day without deciding on a single course. I'm really bad at planning in a way. Tips to share: whatever you crave for, you can go for it without much planning. In my case, it always turns out to be the best dish since I really crave for it.
Not really. I only plan my menus slightly before dinner. I can think about recipes for a whole day without deciding on a single course. I'm really bad at planning in a way. Tips to share: whatever you crave for, you can go for it without much planning. In my case, it always turns out to be the best dish since I really crave for it.
20. You have 3 minutes before you have to leave the house and you're starving- What do you eat?
Vegan margarine on two slices of whole wheat bread.
Vegan margarine on two slices of whole wheat bread.
21. If Martha Stewart, Paula Deen, and Rachel Ray got into a fight, who would win and how?
I don't personally know any of them so how can I answer this question? Paula's got the strength. Rachael can smother the other two in her burgers. Martha's recipes are the only ones that I've used. So maybe Rachael would smother Paula with her burgers and Martha would stuff Rachael in her homemade duvet cover and win.
I don't personally know any of them so how can I answer this question? Paula's got the strength. Rachael can smother the other two in her burgers. Martha's recipes are the only ones that I've used. So maybe Rachael would smother Paula with her burgers and Martha would stuff Rachael in her homemade duvet cover and win.
22. If you eat oatmeal, what do you add to it before serving?
Vanilla soy milk or coconut milk, chopped dates and maybe some macadamia nuts.
Vanilla soy milk or coconut milk, chopped dates and maybe some macadamia nuts.
23. If you got to travel to one country and learn all the traditional dishes there, where would you go (ignore commitments in your current place of residence)?
Italy. Oh, I dream of Italy!
Italy. Oh, I dream of Italy!
24. Favourite late night snack?
I haven't had any late night snack in years now. If I had to have one, maybe just a banana.
I haven't had any late night snack in years now. If I had to have one, maybe just a banana.
25. Favourite springtime food?
Fresh strawberries for sure. Nothing smells better than those red little babies.
Fresh strawberries for sure. Nothing smells better than those red little babies.
26. Favorite food-related magazine?
I don't really read magazines, but I flipped through Vegetarian Times and I liked it.
I don't really read magazines, but I flipped through Vegetarian Times and I liked it.
27. Which do you prefer: shoyu, tamari, conventional soy sauce, or Bragg's Aminos?
Tamari. Soy sauce makes a fine substitute.
Tamari. Soy sauce makes a fine substitute.
28. What vegetable or fruit do you dislike the most?
The stinky durian irks me to no end. I get queasy just imagining it.
The stinky durian irks me to no end. I get queasy just imagining it.
29. Name a holiday food you look forward to all year long:
A gigantic creamy slice of pumpkin pie, with extra pie filling all to myself. So people, stay away while I'm enjoying my pie!
A gigantic creamy slice of pumpkin pie, with extra pie filling all to myself. So people, stay away while I'm enjoying my pie!
30. If you could convert anyone to veganism with your magic wand, who would you convert?
Nobody! It's not my place to do so even if I had a magic wand. I don't have any desire to do so either. If people don't want it, let them be.
Nobody! It's not my place to do so even if I had a magic wand. I don't have any desire to do so either. If people don't want it, let them be.
I don't know how this happened but we suddenly got busy a couple of days ago so I had to skip the 14th and 15th things-a-day. I was planning on making one more Valentine's dessert. I can still do it in the next few days. Today I have a very fast recipe to share with you. When you get busy and don't feel like making something complicated or time-consuming, this is the one for you. It took me only 15 minutes to make altogether including waiting for a pot of water to boil. And it was such a delicious and healthy meal on a cold wintry morning.
Udon Noodles with Brussels Sprouts, Bean Sprouts and Edamame
(serves 1, but you can easily double it)
This noodle bowl has a very toothsome texture because of the edamame (fresh soy beans) which I love. You can use fresh or frozen edamame. Feel free to alter any ingredient or the amount to suit your taste.
1 package of "instant" udon noodles (enough for 1 person)
8-9 shiitake mushrooms, wiped clean* (see notes below)
5 oz. Brussels sprouts
4 oz. soybean sprouts
1 package of fresh spinach
2 tsp. olive oil
2 tsp. toasted sesame oil
1.5 Tbsp. mushroom dark soy sauce
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. coriander
1/2 tsp. freshly ground black pepper
1. In a pot, boil 8 cups of water together with shiitake mushrooms, Brussels sprouts and soybean sprouts. (You can adjust the amount of water according to the vegetables you choose.)
2. When the water boils, add udon noodles. Mine takes only 3 minutes to cook. Towards the end throw in spinach. Drain when the noodles are cooked.
3. Mix in olive oil, sesame oil, soy sauce, garlic powder, paprika, coriander and black pepper. Stir well and serve immediately. Enjoy!
* Generally you shouldn't wash mushrooms as they soak too much water and become mushy very quickly. Use a paper towel to wipe them clean.
Oh, I almost forgot to mention that Brussels sprouts taste very good in this noodle bowl too. No bitterness at all.
For Valentine’s Day, I was courageous enough to make half a batch of Brooklyn vs. Boston Cream Pie Cupcakes (VCTOTW, page 65). My vegan pastry crème is not as clearly visible in the photo as in the cookbook but the taste is purely heavenly. My rich chocolate ganache frosting came out a little thinner than usual this time (probably because I had a heavy hand in measuring the soy milk) but what the heck. I’m still loving this batch of not-overly-sweet-and-super-rich cupcakes.
I'm still a little under the weather because I haven't slept well for a couple of weeks. A veggie goulash was screaming out to me since it's comforting, soft, satisfying and healthy. I used Sarah Kramer's recipe in La Dolce Vegan! (page 140). I cooked the goulash a little faster than required by the original recipe to keep the vegetables a little more crunchy. It worked out really well. I thoroughly enjoyed it with some udon noodles on the side and cornbread. Yeah, I'm still loving the udon noodles.
I've waited long enough to make my first banner. It took me a while to find the flower photos that I liked. It's not the first time I googled for white roses or yellow roses but didn't come up with anything striking. I'm still not 100% sure about the background color and pattern. And it goes without saying that my Photoshop skill is almost non-existent. But anyway, this is the first banner I planned to use for my blog:
And here's the final banner without the text.
