I'm back from my amazing trip to Mexico with Cathy, Kate and Theo (more on that later). Today was spent catching up on work and catching up on cooking. Before I left, I agreed to participate in a challenge being sponsored by the Vegan Culinary Institute, where several bloggers will cook their way through Sarah Kramer's La Dolce Vegan cookbook. We were given a set of recipes to follow for the next (gulp) nine months. I came home to find that I was six (!) recipes behind the rest of the bloggers, according to the Institute's itinerary, and so today I got to work. I'm not completely caught up, but I did manage to get through four of the six I missed. Sorry some of the photos are messed up; my iPhone appears to have contracted a case of Montezuma's Revenge while in Mexico.
Gerry's Artichoke Heart and Basil Pasta (p. 132)
This recipe was so easy and pretty fool-proof, and especially quick since I'm nerdy and have things like pre-toasted pine nuts on hand. It's hard to go wrong with the combo of fresh tomatoes and basil, although I think next time I would double the tomato (it only called for one fresh tomato, chopped), or I might choose to go with my absolute favourite, cherry tomatoes. I used the rice pasta I had on hand, and this meal was divine, and more than enough for two servings (hooray leftovers).
Nom nom nom - love fresh basil so much.
No-Salt Shaker (p. 303)
I'm a huge fan of Bragg's Organic Sprinkle as an alternative to salt - it contains 24 herbs and spices - so I'm not sure how this relatively simple herb mix is going to compare (I haven't used it yet). I did feel smug as I spooned the spices into the Mason Jar I'm using to store the mix, as I had every single spice called for in the recipe...except celery seed. Gah. I knew I was going to have to trot downstairs to Nester's at some point during today's cook-a-palooza. I mean, I even had dry mustard. Who just has dry mustard hanging around in their pantry, I ask you? Me, that's who.
Just a touch of this and a dash o' that.
Wolffie's Banana Blueberry Muffins (p. 274)
Any excuse to use fresh local blueberries is OK by me. This recipe asks you to blend the "wet" ingredients (banana, molasses, vanilla) in a food processor, which was fine - except for some reason my banana would. not. blend. I sat there pulsing that damn food processor for way longer than what I would deem necessary. I also found that the ratio of wet to dry ingredients seemed a bit off - I felt like I had to mix and mix and mix to saturate all the dry ingredients, which is a big no-no with muffins, which should be "just mixed." However, they seem to have come out alright and the kitchen smelled absolutely delightful while they were baking - molasses are great for that. I'm looking forward to eating one of these for breakfast tomorrow.
Tiny photo, ginormous muffins.
Estrellasoap.com Peanut Butter Fudge Mounds (p. 208)
Ohhhh, man. These lil' puppies are dangerous - sugar, cocoa, margarine, peanut butter, oats. Hot damn. I am a huge fan of Reese's - well, anything, and these yummy treats give you just enough of that taste of peanut butter and chocolate. After forming them you have to refrigerate them for at least an hour - I did two, and still found they were a little moist and sticky when I went to transfer them to a tin container (to be stored in the fridge). But hey, lookit, I ain't complainin' - I ate two already.
Oh yes I did.