Latest creation:
I wanted to make thumbprint cookies but failed to look at a recipe or measure anything so they did not come out as thumbprints but they did some out delicious!
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| chocolate coconut cookies |
Friday, August 12, 2011
Chocolate Coconut Cookies
Sapling Bay-kery is in the making! Got a business licnese and and working on finding a kitcen to bake in!
Latest creation:
I wanted to make thumbprint cookies but failed to look at a recipe or measure anything so they did not come out as thumbprints but they did some out delicious!
~S
Latest creation:
I wanted to make thumbprint cookies but failed to look at a recipe or measure anything so they did not come out as thumbprints but they did some out delicious!
Beet Burgers!
If you're like me, you think, "Meh, I could live without beets." I'm not a huge fan of these Chenopodiaceae family plants. But let me tell you, they are delicious in burger form.
I have a little problem of not measuring anything. This is fine for day to day cooking but probably not for a food blog. I'll do my best to estimate my measurements for you.
First wash the beets and place a couple punctures with a knife in them (or don't...my mom just always did this when baking potatoes so I figured why not with beets too) I place them on foil on the baking sheet so the juices don't burn the sheet. Bake at 400 degrees for at least an hour for large beets. just check them after an hour and see if they are soft. I thought mine were soft and when I cut them open they weren't soft enough so I ended up baking them for like an hour and 40 minutes. Just keep checking them!
Once the beets are cooked, chop them up and add them to a blender (I use a knock off Magic Bullet)
Add in the blender:
1/2 an onion diced and cooked in olive oil
2 cloves of garlic cooked in the the onions
1t of cumin (maybe a little less)
1T amino acids or low sodium soy sauce
1.5 T organic natural ketchup
1 cup cooked quinoa
Blend until the beet chunks are all smooth
then I added more quinoa to the blended mixture I just stirred it in and then formed patties with my hands.
Heat in extra virgin olive oil in a pan NON STICK if you have it...I don't. they are pretty delicate so just be careful.
I love the beet burgers at The Plant Cafe so I decided to make my won...I like mine better...I think it's the cumin and grilled onions.
~S
I have a little problem of not measuring anything. This is fine for day to day cooking but probably not for a food blog. I'll do my best to estimate my measurements for you.
First wash the beets and place a couple punctures with a knife in them (or don't...my mom just always did this when baking potatoes so I figured why not with beets too) I place them on foil on the baking sheet so the juices don't burn the sheet. Bake at 400 degrees for at least an hour for large beets. just check them after an hour and see if they are soft. I thought mine were soft and when I cut them open they weren't soft enough so I ended up baking them for like an hour and 40 minutes. Just keep checking them!
 |
| cooked beets |
Add in the blender:
1/2 an onion diced and cooked in olive oil
2 cloves of garlic cooked in the the onions
1t of cumin (maybe a little less)
1T amino acids or low sodium soy sauce
1.5 T organic natural ketchup
1 cup cooked quinoa
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| ingredients blended before extra quinoa is stirred in |
Blend until the beet chunks are all smooth
then I added more quinoa to the blended mixture I just stirred it in and then formed patties with my hands.
Heat in extra virgin olive oil in a pan NON STICK if you have it...I don't. they are pretty delicate so just be careful.
 | |
| burger with whole wheat bun, onions, tomatoes, butter lettuce, Vegenaise, and mustard |
~S
Wednesday, August 10, 2011
Veggie tacos and Apartment 326 guacamole
Tacos sounded good. Actually, tacos always sound good. These are certainly not the tacos that grandma has been making since my childhood (not that her tacos are not delicious, just not compliant to our diet). These tacos own the same amount of heart and soul as grandma's, and a little less carne. Naturally, I decided to prepare guacamole with this Mexican inspired dish. I hope my recipe for it will earn a bit of respect and exposure outside of our little studio apartment.
Music for the evening: I believe it was Damien Rice owning the majority of music time this particular night.
Veggie Tacos:
1 Tbs Olive Oil
1/4 Yellow Onion Chopped
2 cloves Garlic
1/2 Summer Squash
2 Carrots Shaved
1/2 Red Bell Pepper
1/2 C Sunflower Seeds
1 Lime juiced
A Few Cilantro Sprigs
1 Can Beans of choice (We used 1/2 can of refried black beans and 1/2 can of kidney beans)
2 Servings of Brown Rice
Stoneground Tortillas
Prepare rice in rice cooker while preparing veggies. Heat oil in sauce pan and add sunflower seeds and garlic.
After a 2 minutes or so add onion. After an additional 2 to 3 minutes add squash, carrots, and bell pepper and saute in pan for 5 to 7 minutes or until fully cooked. Add lime juice to veggies while cooking.
Heat beans in a small pot until ready to serve. (If you happen to be impartial to canned beans, by all means use your own recipe for the bean portion.) Heat tortillas using either hot plate, toaster oven, or whichever method is easiest. We used our toaster oven. Assemble tacos in the order of: tortilla, rice, beans, veggies, and cilantro sprig. Cheers y'all!
Apartment 326 Guacamole:
1 Avocado
1 Tbs Olive Oil
1/4 Bell Pepper
1 Clove Garlic
1 Lime Juiced
1 Serrano Chile Pepper
1/4 Onion
1/2 Bunch Cilantro
1 Tbs Sea Salt
Okay, so this is going to be simple. Chop ingredients moderately and place in blender or food processor. Only suggestion is to add avocado first and olive oil last, although it may not make a difference. Blend ingredients till it is the consistency desired.
-M
Music for the evening: I believe it was Damien Rice owning the majority of music time this particular night.
Veggie Tacos:
1 Tbs Olive Oil
1/4 Yellow Onion Chopped
2 cloves Garlic
1/2 Summer Squash
2 Carrots Shaved
1/2 Red Bell Pepper
1/2 C Sunflower Seeds
1 Lime juiced
A Few Cilantro Sprigs
1 Can Beans of choice (We used 1/2 can of refried black beans and 1/2 can of kidney beans)
2 Servings of Brown Rice
Stoneground Tortillas
Prepare rice in rice cooker while preparing veggies. Heat oil in sauce pan and add sunflower seeds and garlic.
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| sunflower seeds toasting in oil |
After a 2 minutes or so add onion. After an additional 2 to 3 minutes add squash, carrots, and bell pepper and saute in pan for 5 to 7 minutes or until fully cooked. Add lime juice to veggies while cooking.
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| veggies |
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| tacos- add tofutti sour cream if you like (S likes) |
Apartment 326 Guacamole:
1 Avocado
1 Tbs Olive Oil
1/4 Bell Pepper
1 Clove Garlic
1 Lime Juiced
1 Serrano Chile Pepper
1/4 Onion
1/2 Bunch Cilantro
1 Tbs Sea Salt
Okay, so this is going to be simple. Chop ingredients moderately and place in blender or food processor. Only suggestion is to add avocado first and olive oil last, although it may not make a difference. Blend ingredients till it is the consistency desired.
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| before |
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| after |
Sunday, August 7, 2011
Inner Sunset Farmer's Market
Well it's Sunday and that means Inner Sunset Farmer's Market!
http://www.facebook.com/InnerSunsetMarket
My cash flow is running on E these days so purchases were kept to a minimum. Picked up some organic beets which means I better make beet burgers in the next few days. Also bought an overly expensive($2.80) peach because peaches are delicious! Also check out my sexy new basket.
Well keep checking back for a beet burger post!
Have a happy Sunday!
~S&M
http://www.facebook.com/InnerSunsetMarket
My cash flow is running on E these days so purchases were kept to a minimum. Picked up some organic beets which means I better make beet burgers in the next few days. Also bought an overly expensive($2.80) peach because peaches are delicious! Also check out my sexy new basket.
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| sexy basket, giant peach, and organic beets |
Have a happy Sunday!
~S&M
Saturday, August 6, 2011
Lemon Rosemary Picatta Spaghetti
Those of you vegetarians/vegans that live in the Bay Area may know of a little restaurant named Herbivore. Herbivore is an all vegan joint that serves styles of food from all across the ethnic board (Mexican, traditional American, Thai, Chinese) though it seems that no matter what we order, there is one item that greatly stands out above the rest. Penne with lemon-herb cream sauce is pasta dish that leaves me satisfied when eating it and regretful when I order something else. So I decided to attempt to create a dish myself inspired by Herivore's own.
Music inspiration of the night: (Excuse the language) Fucked Up- David Comes To Life. The former hardcore-punk band releases a new album in the form of a "rock opera". The 80 minute album provides a story of love loss, revenge, and secrets in a furious and blindingly melodic package. The electricity of the album fills me with the energy to create a very successful meal.
Lemon Rosemary Picatta Sauce:
3 Tbs Earth Balance Vegan Butter
3 Cloves Garlic minced
1 Tbs Olive Oil
3 Tbs All Purpose Flour
14 ounces Vegetable Broth
1 Lemon Juiced
A Dash Dry White Wine
1 Tbs Rosemary
Salt and Pepper to taste
Whole Wheat Pasta (we used spaghetti)
Melt Butter in sauce pan with garlic until liquified. Add olive oil and flour so the sauce thickens and stir. Add vegetable broth a little at a time while stirring then add lemon juice with salt and pepper. Stir over medium heat until thickened then add rosemary. Sauce should be ready to serve with pasta. We served our dish with sauteed vegetables in the pasta. We used button mushrooms, red bell peppers, and spinach.
-S&M
Music inspiration of the night: (Excuse the language) Fucked Up- David Comes To Life. The former hardcore-punk band releases a new album in the form of a "rock opera". The 80 minute album provides a story of love loss, revenge, and secrets in a furious and blindingly melodic package. The electricity of the album fills me with the energy to create a very successful meal.
 |
| Lemon Rosemary Picatta Spaghetti |
Lemon Rosemary Picatta Sauce:
3 Tbs Earth Balance Vegan Butter
3 Cloves Garlic minced
1 Tbs Olive Oil
3 Tbs All Purpose Flour
14 ounces Vegetable Broth
1 Lemon Juiced
A Dash Dry White Wine
1 Tbs Rosemary
Salt and Pepper to taste
Whole Wheat Pasta (we used spaghetti)
Melt Butter in sauce pan with garlic until liquified. Add olive oil and flour so the sauce thickens and stir. Add vegetable broth a little at a time while stirring then add lemon juice with salt and pepper. Stir over medium heat until thickened then add rosemary. Sauce should be ready to serve with pasta. We served our dish with sauteed vegetables in the pasta. We used button mushrooms, red bell peppers, and spinach.
-S&M
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