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Archive for the ‘eat’ Category

Hot Chicks Bake Cookies

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I’d like to share with you one of my favorite Christmas traditions — The day we bake cookies!

Better late than never, right?

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My dear friends Megan and Lucia did most of the work. I took the pictures :)

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Megan’s grandma made some of the cookie cutters. We had a fine assortment.

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Lucia obviously hates being photographed.

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During the down time while the cookies baked, Megan crocheted…

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Megan had the brilliant idea of laying all the cutters out before pressing to use the most rolled out dough possible – such a great idea! Worked like a charm. We used our fine¬† children of the 80’s Tetris skillz :P

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Then comes the frosting… One for the pile… one for me… one for the pile… one for me.

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Merry (belated) Christmas everybody!

EAT. KNIT. Run. Blog.

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Sunday Mimosa Brunch

Or “The Weekend When Jenny Didn’t Stop Drinking!”

I had an excellent week at work. I had a very good review, and my promotion will become officially official at the beginning of January. I’m a kind of a boss now. How exciting.

My ladies took me out for celebratory drinks on Friday night.Went to Hennessey’s in PB and saw a live Irish band. Live Irish band fiddle player made me want to learn how to play irish fiddle. Me thinks I need to start me some lessons. Because I won’t ever get good enough to start my own Irish rock band if I don’t start practicing now.

Saturday night I had a date! … I know right?! Drank all night at a night club that had been completely taken over for the company party, and there was a live band playing cover songs and everything! We decided that it was like professional karaoke. And bonus, the date could dance! Wee! I was being twirled all over the dance floor for a solid hour. My kind of night. Also, we had a flip book made of us dancing around like drunken idiots hehe. ‘Twas a very good night :)

And now we come to this morning. My dear friend made me chorizo¬† and eggs and fresh squeezed orange juice, and I brought champagne to turn that lovely OJ into mimosas. We linked up via Skype to our BFF over in England! It’s dinner time for her, but she drank mimosas with us anyway. In fact, I think she did the whole bottle herself, which sounds impressive until you realize that everyone in England drinks everyday.

I’m finally living the good life :)

 

EAT. Knit. Run. BLOG.

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Happy Thanksgiving!

Hope everybody had a good one :) I sure did.

 

EAT. Knit. Run. Blog.

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Cookies!

I had a great cookie party last week, and instead of posting about it, I’ve just been eating the cookies.

Luckily, I took pictures :)

The cookies lived on our expanded kitchen table until they were given better homes. For cookies, a better home means my tummy :) We didn’t have enoug tupperware to hold them all, so I just covered the table in plastic wrap… it worked, I guess. The kitchen smelled delicious for a few days!

I think everyone there would agree that the decorating was actually more fun than the cutting and baking. We used store bought dough and it didn’t cut very well… We had a lot of trial and error – misshapen elves and gangly reindeer – until I figured out later that kneading powdered sugar into the dough thickened it up enough to use the cookie cutters with ease! So if you’re ever trying this at home, don’t forget the powdered sugar :)

Mmmm.

EAT. Knit. Run. Blog.

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Beer Bread


So I discovered this wonderful recipe during the beach vacation. We bought 3 cases of 24 beers (72 beers, people) and among the four of us in the apartment, we drank exactly half of that, leaving 36 beers left over. Toward the end (which for me was when beer was less appealing as a drink the longer the vacation got) I remembered stumbling across a beer bread recipe! What a wonderful solution :) This is not a diet bread. At all. In fact, the outsides should get slightly fried like a donut. YUM. This recipe has been adapted from a recipe I found on vegweb.com

Vegan Beer Bread

3 cups unbleached white flour
1/4 cup sugar
1 Tbsp baking powder
3 Tbsp vital wheat gluten
1 tsp salt

1 12 oz beer (we liked Heineken)
1/3 cup water
1/2 cup oil

margarine (for brushing the top at the end)

Preheat oven to 375 degree F. Generously oil a loaf size glass pan. Glass works best for this bread because it gets the crust crispy – a metal pan will do, but it will be a softer crust.

Mix the dry ingredients well first. Once the oven is heated, add the beer, water, and oil. Fold wet into dry ingredients until everything is just wet. There should be some flour lumps.

Pour into the pan – it won’t spread much when you pour it, but it will expand to fit the pan as it bakes.

Bake for 50 minutes. Remove and coat the top with margarine, letting some drip down the sides as well – this will get the sides crispy. Put back in the oven for 8 minutes.

Remove for the last time and let it sit for 5-10 minutes before removing from the pan and placing onto a cooling rack (so it doesn’t get soggy in the pan).

Enjoy!

Meta photography :P

EAT. Knit. Run. Blog.

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Oh. My. Goodness.

I thought when I became a vegan that I had said goodbye to ice cream cakes…

BUT NOT ANYMORE!

MaggieMudd’s

not only has a huge dairy free selection of soy and coconut milk based ice creams, they make ice cream cake and ship anywhere in the US. ::Bouncing in my seat::

If anyone ever wanted to know what to get me for my birthday…… ;P

EAT. Knit. Run. Blog.

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Vegan Taco Salad


This is a dish Joe remembers from our pre-vegan days that he just couldn’t get enough of. It’s made with ground seitan. We opted not to put Tofutti sour cream or vegan cheese over it, but it would taste great I’m sure. This is a simple meal. We had oranges for dessert – it was a very colorful and healthful meal. And obviously as this is such a simple meal, the ingredients can be more or less to your taste :)

Vegan Taco Salad

Serves 2

1 cup ground seitan*
2 tsp taco seasoning
2 Tbsp olive oil

4 cups fresh greens
1/3 cup olives
1/2 cup diced tomatoes (canned or fresh)

Saute the ground seitan with the oil and taco seasoning for 2 minutes.
Sprinkle all ingredients over a bed of greens. Serve from one large bowl or individually.
Enjoy!

*Seitan (Recipe adapted from Vegan Vittles)

1 1/2 cups vital wheat gluten
1/2 cup nutritional yeast
1 1/2 Tbsp Mrs. Dash garlic and herb
1 Tbsp vegan vegetable broth powder

1 cup water
1/4 cup tomato sauce
1 Tbsp olive oil
2 Tbsp low sodium soy sauce

Preheat the oven to 350 degrees F.
Combine all dry ingredients and wet separately, then combine all ingredients until completely mixed. The seitan dough should be tough and very elastic/rubbery. Let the dough rest a few minutes before pressing and stretching it out to be about 1/2 inch thick. Place onto an oiled baking sheet.
Bake for 30 minutes.
After taking it out of the oven, place the seitan into a sealed container, or cover it with a large bowl, while it cools to retain its moisture.

Once cool, tear the seitan into chunks and grind it up in a food processor. Don’t let the chunks get too small; this should resemble big ground beef chunks.

Seitan keeps in the fridge for about a week and a couple months in the freezer.

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