Posts tagged pumpkin

Catchin’ up

Wow, it’s really been over a month since my last post. I kinda decided to stop blogging for awhile there, but subconciously kept photographing my food. I guess deep down I must have known that I’d come crawling back! Blogging is like crack to me, and I’ve been jonesing for another fix. Thanks Aly for keeping Mad About Udon updated!

Oh, and I do have a little annoucement! Aly and I both signed up for our first 5K race! And then, I promptly dropped out… and signed up for the 10K! I started training and realized that 5K wouldn’t be a terribly difficult goal to achieve, and since I have so much time till the race (it’s in late May), I decided to go to town. So team Mad About Udon has been training a lot lately (together and independently) and hopefully we’ll kick the race’s ass come May 23. What’s the ideal time to finish at 5K? A 10K? I heard that 25 mins is a respectable time for a 5K so is it thus 50 mins for a 10K?

Hm, well first of all I’ve been eating a ton of oatmeal—thanks to Kath and Shelby, whose near-daily oatmeal concoctions inspired me to try some of my own. I’ve been including any combination of rolled oats, oat bran, soy milk, rice or hemp protein powder, peanut butter, bananas, berries, maple syrup, brown sugar, vanilla, raisins, carob chips, nutmeg, cinnamon, cloves, ginger, etc. It’s usually the following recipe:

  • 1/6 cup oats
  • 1/6 cup oat bran
  • 1/4 cup brown sugar
  • 1 tbsp protein powder
  • dash salt, and a tsp each of fair-trade vanilla, ginger, cinnamon, and nutmeg
  • 1/2 cup pumpkin

The pumpkin really steals this recipe, and at 35 cal / half cup (and 200% of Vit A intake), it’s my favourite addition!

This one has all of the above plus a half cup of frozen berries (which melted in the pot).

I used this Rice Protein powder from Whole Foods:

I don't really love the rice protein powder, it's kinda chalky. I'm partial to my Manitoba Harvest Hemp Powder

My friend Barb and I went to Whole Foods in Toronto’s Yorkville neighborhood and I was in heaven! I didn’t even realize we had a WF in Canada, so I was pretty psyched to go. I only got a few things, as it’s pretty pricey there, but it`s good to know I can find obscure vegan products nearby if I need to.

Also featuring pumpkin is my amazing Pumpkin Cream Cheese. Someone else probably invented this already since there is only two ingredients: Pumpkin and Tofutti non-dairy cream cheese (1:1 by volume).

Good on toast, sandwiches, and anywhere else you would put cream cheese.

I also frequently make Fitnessista’s Oatmeal Breakfast Cookie which I’m kicking myself for not making earlier. It’s so validating, in a strange way, to wolf down a giant cookie for breakfast.

This one has mixed-in a delicious Spiced Plum jam that my friend Barb gave me, along with raisins and PB.

When I left off last time, I was experimenting with juicing using my friend Taras’ juicer. While I concede that juicing provides supremely healthy, tasty, and wholesome juices, I have reservations with wasting all the pulp. Plus, it’s fun to eat fruit, more fun than it is to drink it. Anyway, the last day I had it, I juiced a ton of carrots, zucchini, and apples, and saved the fibrous pulp to bake into a bread:

Fibrous pulp: carrots, zucchini, and apples

I used my banana bread recipe and subbed the pulp for the bananas:

The pulp and the bread didn't really taste like anything! So I guess this proves that all the flavour does indeed come out during juicing.

My witty, candid friend Nick (check out his blog to see just how witty and candid) and I had a very frank and productive lunch a few weeks ago at The Manx. This bar has few menu items, although one is identified as vegan and I ordered that. I don’t post every vegan meal I eat out, but this was A-M-A-Z-I-N-G.

It was a HUGE burrito with veggies, jalepeno peppers, and TVP (I think) inside with guac on top and a side salad. Tasty, tasty :-)

I got really enthused at the idea of roasting veggies, so I threw a TON of veggies into a pan, sprayed with PAM, and sprinkled with tons of herbs and spices. Then I baked that for about an hour, turning the contents two or three times throughout.

Roasted veggies: carrots, brussel sprouts, sweet potatoes, regular potatoes, zucchini, asparagus, peppers, garlic, etc.

I enjoyed these best reheated and topped over a generous bed of spinach/cilantro/dill

Oh, and on the subject of “why-didn’t-I-make-this-incredibly-easy-dish-sooner” meals, voila:

Sweet Potato Fries

I sprayed these with PAM and sprinkled with sea salt, and baked at 350 for an hour, turning twice.

Samosa-stuffed baked potatoes, from Veganomicon:

These were just sort of okay, not amazing and not really worth the effort.

Kath’s amazing Nutty Vanilla  Sweet Potato + Kale Soup:

ROLL CALL: WHO'S MADE THIS ALREADY??

Recipe (from Kath):

  • 2 pounds of sweet potato, cut into 1” pieces and microwaved in a bowl on high for 6.5 minutes to start the cooking process
  • 3 cloves garlic,  pressed
  • 1 can lite coconut milk
  • 1 cup soy milk
  • 1 tsp garam masala
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 4 cups kale, trimmed, washed and torn into small pieces
  • 1 tsp vanilla extract
  • 1/4 cup raisins
  • 1/4 cup salted peanuts, for garnish
  • Shredded coconut, for garnish

Directions:

  1. Prepare sweet potatoes in microwave.
  2. Heat a large pot on medium high. Spray with cooking spray and add potatoes, cooking until they begin to brown. Stir in garlic.
  3. Add coconut milk, soy milk, masala, salt, pepper and flakes.
  4. Bring to a boil, then reduce heat, cover and simmer for 30 minutes.
  5. Mash potatoes with potato masher or puree with immersion blender.
  6. Add raisins, kale and vanilla and cover. Allow to cook for 8-10 more minutes, until kale is bright green.
  7. Portion into bowls and garnish with 1 tbsp each peanuts and coconut.

Mmmm… I love the website MediterrAsian.com —I get sooo many recipe ideas from there! Omnivore Boyfriend doesn’t like weird vegan “voodoo” stuff, like tofu, tempeh, TVP, etc, so I’m always on the lookout for recipes that are simple and tasty and not soy-centric. Then I split the dish in half and add soy protein to my half. Here are two favourites:

Lentil, pea, and potato curry:

That's a double batch in a mixing bowl, I forgot to snap a pic when I had it portioned out

Dhal with Carrot & Cauliflower:

Dhal with Carrot & Cauliflower

Served with a mixture of jasmine and orzo rices

I made a double batch of Vegan Dad’s Veggie Lunch Meat. This is one recipe that significantly changed by dietary and shopping regimen. Try it!

I should have enough to last me till the summer!

Um, due to a serious of strange and unfortunate events which I won’t go into right now, I procured this piece of chocolate tofu-cheese cake from Green Earth, a new veggie restaurant in Ottawa.

It was mighty tasty!

O.B. and I have been travelling all over Southern Ontario for interviews, birthdays, and such, and our travels have landed us in Toronto more than once. I looooove everything from Toronto’s Chinatown, from the dim sum to the cheap produce. Last weekend I picked up 11 bananas, 5 oranges, 6 large apples, a huge bag of grapes, 3 trays of blackberries, 3 melons, and a dragonfruit—all for $16!

Dragonfruit

Dragonfruit

Also purchased in Chinatown were as many red-bean pastries as I could fit in the car :-):

Red-bean pastries

Red-bean pastries

Red-bean pastries

*drool* I love anything with red bean paste in it.

Those Korean red bean balls especially made me happier than a hot koala in a bucket of water AND...

... a seagull eating a starfish!!

I also picked up some cheap tofu (2 pkg/$1) and those weird Shirataki noodles which aren't really noodles (they are actually made with tofu and yam flour and are only 20 cal/serving).

So I’ll have to find something fun to do with those ingredients.

Oh! I also picked up bok choy so I’m envisioning a bok choy/shirataki/tofu/hoisin stir fry coming up.

I'm not sure if you would call this a wrap or a burrito, but I made this puppy on my George Foreman grill!

I packed this full of jasmine rice, refried beans, black olives, and guacamole made with PC Guacamole Mix, and grilled it with a little bit of PAM.

I was struck with the sudden inspiration to make vegan Shepherd`s Pie, which is weird since I`ve never had the real thing. Anyway, here`s what I came up with:

Sorry for the fluorescent photo, I needed to use my flash.

For this dish I mixed Yves Veggie Ground Round and a can of mushroom (i.e. vegetarian) gravy for the bottom layer. Next was a layer of peas and carrots, and finally the top layer was mashed sweet potatoes with some cornmeal mixed it. The cornmeal was gritty and kind of pointless but other than that this was so amazingly savoury. I’m definitely going to make this again, and when I do I’ll leave out the cornmeal and possible mixed some mashed cauliflower into the mix.

Yum!

I sent some of my famous Banana Oatmeal Chocolate Carob Chip cookies with O.B. to work one day for a meeting, and they were a hit, as usual. Even the finicky lab supervisor had a few:

Everywhere I bring these, people just silently wolf down as many as possible until the tray is empty.

The story behind these is that I just grabbed a random “oatmeal-chocolate chip cookie” recipe off the ‘net and subbed in a few bananas for the eggs. Et voila—a moist, chewy, decadent chocolate chip cookie with a rich banana flavour and an oatmealy texture.

Recipe:

  • 1 c Earth Balance margarine
  • 1.5 c brown sugar
  • 1 c white sugar
  • 1 banana
  • 1 tsp vanilla
  • 2 tbsp water
  • 1.75 c flour
  • 1 tsp baking powder
  • 2.5 c rolled oats
  • 2.5 c vegan choc chips (or carob chips)

Directions:

Beat margarine and sugars. Add bananas and mix. Add vanilla and water, and mix. Add the rest, and mix. Cook for 9-10 mins at 350 C

Procrastinating through exams/theses?  Check out my cousin Lindsay’s scintillating travel blog as she  weaves her way through Europe. Will she ever return? Stay tuned. Also, check out The Bystander, a new Ottawa-centric arts and culture blog written by my friends Tina and Peter.

**CONTEST ALERT!!**
Zesty Clothing is celebrating the launch of its new clothing line by giving away two t-shirts and two aprons, so head on over to the contest website to enter!
-Megan over at Megan’s Munchies is doing a cookbook giveaway–check it out!!
-Sarah over at Tales of Expansion is giving away a very nutty prize pack over at her blog—check it out here!!

Whoo. Dunzo. Happy Wednesday!

-Maureen

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Footloose

Sorry for the massive delay in posting, guys. I’ve actually moved twice in the last month and, although I’ve been taking a lot of photos, posting them hasn’t been at the top of my list. I hope everyone had a debaucherous and regrettable New Years Eve—after all, 2008 only ends once!

In honour of  2008, I’ll be presenting today’s post of recently devoured foodstuffs in the form of a countdown. DRUMROLL!

10. Jenna’s most excellent Lentil Curry, made with yellow lentils and served with quinoa:

Lentil Curry

9. Fake chicken by SoYeat (or SoVeat?). In truth, I’ve never had fake chicken before but I liked it a lot! It also got the omnivore seal of approval.

Fake chicken by SoYeat

My aunt made me this for lunch, with baked sweet potato fries.

8. Sauteed fruit! I picked up this idea in Jamaica.

bananas, blueberries, peaches, pears

It makes a savoury dessert or, as pictured here, a yummy companion for steel cut oats.

7.  Kath’s Kale Chips. A simple, super-healthy recipe. Just wash a head of kale, slice once down the main vein, spray with olive-oil spray, and sprinkle with a salty-herb mixture. I used jerk seasoning from Jamaica. Bake at 350 deg C for 15 minutes (until edges are brown). A huge bowl of this has about 170 calories, 450 mg of calcium, and 1500 mg of potassium.

Kale is one of those superfoods that you should always eat, and this recipe makes a great sub for potato chips or nachos.

6. Steamed spinach with raisins and dried cranberries. Another idea from Jamaica. I topped this batch with nutritional yeast to give it a cheesy favour.

It looks like a small portion but it's actually about 10 cups of fresh spinach (aka 470% of my daily Vitamin A requirement). That stuff really shrinks, eh?

5. Quesadillas!

I topped my whole-wheat tortilla with 3 slices of Veggie Slices vegan cheese, olives, tomatoes, and cilantros.

I folded it over and heated it for a few minutes on each side, et voila!

4. Thank you, thank you, thank you Vegan Dad for your Veggie Lunch Meat recipe, which will probably save me thousands of dollars over the next few years.

I'll never buy another Yves three-serving package of soy meat for $3.99! (that's a toothpick for comparison)

All the ingredients for this recipe cost me about $2, and I cut the log into 14 thick slices, each of which packs 14g of protein.

Recipe (from Vegan Dad, whose cookbook is for sale here):

Ingredients:
1 cup white beans (I used kidney beans)
2 cups water
1/4 cup oil
2 tsp salt
2 tsp paprika
2 tsp onion powder
1 tsp garlic
1/4 tsp tumeric
1 tsp ground fennel
1 tsp sage
1 tsp pepper
1 tsp soy sauce
2 3/4 cup vital wheat gluten

Directions:

Get water steaming in your steamer.
1. Place all ingredients except the gluten flour in a blender and process until smooth. Pour into a bowl. Add gluten flour and work into a dough.
2. Shape dough into a log and wrap in heavy duty foil like a tootsie roll. Try to make the roll as thick as possible. Steam for 1 hour.
3. Preheat oven to 350 degrees in the last 15 mins of steaming. Remove seitan from steamer and bake for 45-60 mins. Seitan should swell and press against the foil.
4. Cool and slice as needed for sandwiches. This seitan holds up very well and can be shaved very thin. Store in the fridge

3. Another round of my fave lemon-cranberry bread, made with my new loaf pans.

lemon-cranberry bread

2. Pineapple-carrot cake!

I couldn't find any vegan cream cheese to make icing but the cake was really good by itself anyway.

Recipe (modified from a few different sources):

Ingredients:

1 and1/4 cups all purpose flour
1 cup w/w flour
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon baking powder
1 teaspoon salt
1 cup brown sugar
3 egg equivalent in Ener-G egg substitute
1 teaspoon vanilla
1/2 cup vegetable oil
1/2 cup applesauce
2 cups finely grated carrots
1 can (about 14 oz) crushed pineapple, drained
1 cup walnut pieces

Directions:

Preheat oven to 350°. In a medium bowl, mix flours, baking soda, cinnamon, spice, baking powder, and salt. In a large bowl, thoroughly mix sugar and “eggs”. Add vanilla, then vegetable oil and applesauce. Mix wet and dry ingredients together and add carrots, pineapple, and walnuts. Pour into greased baking pan (9×9 is best) and bake for 50 minutes.

Instead of eating this cake directly, I crumbled little slices into my oatmeal, along with the almond butter that Omnivore Boyfriend's mum sent home with him. Soooo delicious.

1. Pumpkin, caramel, and chocolate loaf, modified from VeggieGirl‘s Pumpkin, Caramel, and Carob loaf.

(those plastic shards in the top are from the bowl that melted into the element while the oven was on. Oops!)

Pumpkin, caramel, and chocolate loaf

I followed VeggieGirl’s recipe exactly, except for the following substitutions:

-2 cups of flour were replaced with 1 cup of white flour and 1 cup of w/w flour
-the pure maple syrup was replaced with No Name “maple-flavoured” syrup (po’ students—holla!)
-the carob chips were replaced with vegan chocolate chips from Herb and Spice

I like how this recipe doesn’t have any oil or margarine.

—-

And that’s it! Happy very belated New Years to everyone.

-Maureen

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Perogies, cake, curry — FOOD GALORE!

So O.B. and I ate a lot last weekend… I don’t even know where to begin with the photos.

Let’s start with the simplest recipe: SALSA!! O.B. and I love this simple recipe, but this time we gave it a twist. Normally the only ingredients are finely diced tomates, a liberal quantity of cilantro, and some diced jalepeno. This weekend we added some chopped organic cuban oregano from a rescued house plant.

I bought this little guy last winter and unfortunately left him too close to a non-insulated window. Almost overnight, the plant shrivelled up and died, but for a small green stub embedded in the soil. I quickly moved the plant to my fume hood in the chemistry lab I did my thesis project in, and very slowly the plant regerated into its current splendour. And then we ate it. LOL. Okay, just a tiny piece.

Cuban oreganos are wonderfully fragrant and made a delicious addition to our salsa.

One of my favourite places in the WORLD is any bulk-food store. I’ve never lived close to one, and honestly, it’s like going to prom for me. My new abode is really close to a Bulk Barn and I LOVE IT. I recently made the most glorious find: Sunset Blend, a mixture of parboiled medium rice, lemon garlic orzo pasta, sweet potato orzo pasta, Himalayan red rice, and brown mustard seed. YUM!!!

This blend was PHENOMENAL and I loved it.

We ate it with Kohinoor's Dal Palak curry

Over Thanksgiving, O.B. and I came to the surprising realization that we shared similar ancestry. Specifically, we both have Ukranian roots. In celebration of this fact, we decided to emulate our hard-working grandparents and make perogies from scratch:

boiling

perogies

This is a pretty easy recipe:

  • 5 cups all-purpose flour
  • 2 tablespoons salt
  • 1/3 cup vegetable oil
  • 2 cups warm water
  • Mix flour and salt. In another bowl, mix oil and water. Make a well in the flour mixture and pour oil/water mixture in. Mix with hands until it forms a soft ball. Roll out until dough is about as thick as pie crust. Cut cereal-bowl sized circles. Add your filling, seal by firmly pressing edges together, and drop into a pot of boiling water until it floats (about 5 mins).

    We made ours a little thick because we didn’t have a rolling pin :-(

    Fillings: we made 3.

    The first was mashed Russet (white) potatoes with cilantro

    The second was mashed sweet potatoes (yams) with Montreal Steak Spice

    And the third filling, for what I termed dessert perogies, was mixed berries

    dipped in light maple syrup

    I also made a whole bunch of junk food for freezing and later consumption:

    My favourite banana bread, modified to be a bit healthier:

    banana bread

    banana bread

    Here is the new recipe:

    • 1 cup soy milk
    • 1 tbsp lemon juice
    • 1.5 cups all-purpose flour
    • 1.25 cup 12-grain flour
    • 1 tsp baking powder
    • 1/2 tsp each of baking soda, salt, and ground cinnamon
    • 1/4 cup Earth Balance (margarine), softened
    • 1/4 cup applesauce
    • 1/2 cup packed brown sugar
    • 2 tsp vanilla
    • 5 mashed ripe bananas

    Heat oven to 350 C. Grease a 9X5 inch pan. Whisk soy milk + lemon juice, and set aside. In a bowl, combine flours, baking powder, baking soda, salt, and cinnamon. In another bowl, beat butter, applesauce, and sugar with an electric mixer until light. Beat in vanilla and bananas. Stir in flour mixture alternatively with soy milk mixture. Mix and pour into pan. Bake for 40-60 minutes, until toothpick comes out clean.

    I also made a batch of Pumpkin Cake with Pecan Streusel from Veganomicon, making a few substitutions as above (swapping half the white flour with 12-grain, swapping half the margarine with applesauce, halving the sugar):

    Pumpkin Cake with Pecan Streusel

    I also made Gingery Bars from Andrea’s Easy Vegan Cooking:

    Yum! I think I undercooked these a bit, but as a result they were quite fudgy and that's actually perfectly fine with me!

    To cap off a great weekend, I had lunch at The Table with my dear friend, the Veggie-Happy Omnivore:

    There is just so much on this plate, I can't even identify it all. There's definitely red quinoa, eggplant curry, tempeh cubes, chickpea curry, sweet potatoes, and a chickpea patty with mango chutney.

    But of course I saved room for dessert:

    Blurry pumpkin pie. Yeah, I'm still not over autumn flavours :-)

    After all those gastronomical indulgences, it was positively painful to return to the reality of soup cups and granola bars. I really need to find someone to cook for / eat with out here.

    Have a great weekend everyone!

    -Maureen

    Comments (30) »

    The joy of cooking (for others)

    So O.B. and I had a fantastic weekend in Ottawa celebrating a special occasion, and my efforts to spice up the weekend with colourful, creative recipes did not leave an empty stomach in it’s wake. I definitely over-indulged on food over the weekend, but that’s what you get when you eat soup cups and carrot sticks 7 days a week!

    I first want to post something I forgot in my last update… NOT from Ottawa. PIZZA!!

    Isn't it great how pre-prepared pizza crusts are unintentionally vegan?

    I made this pizza by sauteeing veggies, tofu, and herbs until cooked thoroughly (as pictured), dumping everything plus tomatoes on a commercial pizza crust, and baking as per instructions.

    Now, onto the weekend foodz:

    Pumpkin bread recipe from here (modified by swapping pecans with walnuts, skipping the raisins, and subbing 2 tbsp flax seed + 8 tbsp water for the eggs), and I made the frosting my making this Vegan Buttercream icing and adding liberal pumpkin pie spice and artificial maple flavouring.

    Pumpkin Bread with walnuts and Maple Buttercream Frosting

    Pumpkin Bread with walnuts and Maple Buttercream Frosting

    I couldn’t believe how frickin’ easy it is to make crepes! I always assumed it was a prohibitively complicated process. But this recipe made it all so straightforward, and the crepes turned out great:

    Crepes with a little kiwifruit, strawberries, blueberries, blackberries, peach slices, apple slices, banana slices, and maple syrup

    Crepes with a little kiwifruit, strawberries, blueberries, blackberries, peach slices, apple slices, banana slices, and maple syrup

    Chana Palak Masala from the Happy Herbivore:

    Served with red quinoa. O.B. enjoyed it with President's Choice whole-wheat naan, which unfortunately contained dairy.

    Thanks to Jon, my BFF and high-school prom date, for this wicked recipe:

    Sweet potato pie

    • Wash, peel, and soften (by microwave) 2-3 medium sweet potatoes and 3-4 medium carrots.
    • Mash the sweet potatoes and carrots, add a tbsp or two of margarine, a splash of lemon juice, and a bit of salt and pepper.
    • Pour into casserole dish, sprinkle with a mixture of 3/4 cup crushed bread crumbs and 1/2 cup brown sugar which has been mixed with 2 tbsp cold butter.
    • Bake at 350 for 20-25 mins. Enjoy!

    Cornbread from the PPK:

    Sorry for this awful picture but I was in such a rush to serve/eat that I didn't muck around with the flash settings any longer than I had to

    Perplexed as to how I might use the surplus of pears from my grandma’s trees (see last post), I swapped pears for apples in my favourite apple crumble recipe.

    Pear Crumble is a bit more watery than its apple counterpart, but is still totally bitchin'!!

    I also made a big batch of Moroccan Couscous for O.B. to eat throughout the week.

    This one of our favourite recipes and it's stupidly easy to put together.

    All the recipes posted here turned out fantastic, if I don’t say so myself… ahem. All get 5 stars, I really couldn’t even pick a favourite! Now I’m back in Toronto and am back to eating soup cups, boo. I’m sure it won’t be long until I’ve found another mouth to feed (Hey new Toronto arrivals, anyone need a housewarming pie?) or mosey on back up to Ottawa.

    I hope everyone had a great weekend!

    -Maureen

    Comments (18) »

    Confessions of a busy, lazy eater

    So… eek, it’s been a little long since my last post, and I have a couple solid excuses to put forth. Shortly after my last post, I had a job interview for an environmental chemist, got the job, started the job, realized that the commute from Toronto was INSANE, and moved out to upper-middle-class suburbia. Yeah, moved. To one of Toronto’s annoyingly domestic fringe suburbs. So I’ve got Life Jet Lag, in addition to being super busy at my new job and uncomfortably out of my element in a new kitchen and with new grocery stores–all of which translate into lazy eating habits.

    I’ve become pretty dependant on these puppies for noontime nourishment:

    I love everything (vegan) in the President's Choice Blue Menu line, but these soup cups are little wonders. They have 160-220 calories, 5-13 gms of fibre, and 200-800 mgs of sodium (hardly a steal as far as sodium goes, but many soup cans are 1000+ mgs). At $1.79 each, it's barely a chip in the pocketbook to keep a few on hand for uninspired mealtimes.

    I've been snacking on green beans a lot too... I steam them in advance and eat them cold with PC Blue Menu Soy & Ginger Salad dressing:

    A plethora of pears is also on my snack menu since my grandma's pear trees are shedding their fruit like it's the end of the world.

    Some other things:

    Tomato and Red/Yellow Pepper Salad

    Tofu and Sweet Potato Kebabs

    Tofu and Sweet Potato Kebabs Recipe (thanks mom):

    • 2 Red, yellow or orange peppers cut into bite size pcs.
    • 3 yams or sweet potatoes sliced in 1 inch thick pcs.
    • Firm tofu cubed
    • Your favourite BBQ sauce
    • Peel yams and slice to 1 inch thick.  Precook yams/potatoes
    • (put in pyrex dish with a bit of water and microwave until almost cooked)
    • Cube the firm tofu,
    • Cube the potato and or yams
    • Skewer the potatoes, yams, peppers.
    • Baste with your favourite BBQ sauce.

    BBQ, turning and basting until brown


    My friend Adrienne and my mother share the same birthday, September 15. I made them each a Pumpkin Cake with Fluffy Buttercream Frosting. It was totally delicious and I can’t wait to make more pumpkin-flavoured delights.

    Pumpkin Cake with Fluffy Buttercream Frosting


    I had the pleasure of dining out with a regular cast member on Mad About Udon, The Veggie-Happy Omnivore, at Fresh in Toronto (Spadina Ave at Queen St) last week. WordPress won’t let me embed the link, so go here for more info: http://www.freshrestaurants.ca/ . I really cannot overstate how impressed and satisfied I was with this restaurant the meal. I truly can’t believe it took me so long to try Fresh out. The food was criminally delicious, or so it seemed since most dishes are less than $8 and I felt like we were robbing the place.

    The V.H.O. had the Energy Bowl...

    ... and I had the Buddha Bowl (thai peanut sauce w/ marinated tofu cubes, tomato, cilantro, cucumber, bean sprouts, chopped raw peanuts, herbs & spices:

    Unfortunately, that’s all I’ve got to show for the last three weeks, but I’m headed up to Ottawa for the weekend to visit O.B. and I’ve got a full menu of autumn-themed recipes planned! Stay tuned!
    -Maureen

    Comments (16) »

    Potluck Pickings

    There are plenty of unorthodox things I’ve been known to do to pumpkins, but more than anything I fancy baking ’em.

    Veganomicon is heralded as the trendy book-du-jour for vegans, and I had yet to try any recipes because I’m lazy, poor, and the recipes seem overly complicated. But this week I popped my Veganomicon cherry with a recipe for Pumpkin Cake with Pecan Streusel topping. I brought it to a potluck and it was a hit! Since then I’ve made it twice more for various occasions and have only gotten outrageously complimentary feedback.

    I used the wrong size cake pan so it was moist and kinda like pie in the middle, which I actually found awesome. (There’s an American Pie joke in there somewhere)

    I also made one of my fave recipes, which I already posted but I think this is a nice picture. Thai Noodle Salad with Peanut Dressing:

    Recipe posted here.

    I think my potluck contributions were well-received by all. Which is good because I have another damn potluck next week.

    Finally I just want to shout a big WHOO HOO because Mad About Udon just passed its 5000th visitor after having opened its doors just a couple months ago. Thanks for visiting!

     -Maureen

    Comments (4) »