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Another blog
I'm saving this one for anything personal, not that I post much of that anyway. But now I have a public blog too. Woo ( Read more... ) -
Recipe: Pumpkin Pie with Cashew Cream (vegan)
This was a huge hit at the Thanksgiving potluck I went to tonight. My pie (and all the cream) was devoured. The other pumpkin pie (homemade with traditional ingredients) still had half of it left.
Because I couldn't find one perfect recipe, I used the crust from one and the filling from another. Actually, my husband did the work.
The crust:
From: ( Read more... ) -
Recipe: Nut Loaf
I was looking for a nut loaf recipe that was vegan, high in protein, gluten-free, and not soy based (I can eat soy just fine, but wanted to have some non-soy dishes in my repertoire).
I only found one that looked adaptable for my needs in a search.
http://www.recipenet.org/health/recipes/veggie/nut_roast.htm
I made it last night. Many thanks to ( Read more... ) -
Restaurant Review: Han Il Kwan (Korean, San Francisco)
We had an appointment in San Francisco last Wednesday and got together with friends at a Korean restaurant I'd read good things about on the net. It did not disappoint ( Read more... ) -
Books
Now that two of the people on my (short) friends list have posted this, I figured what the heck. I don't quite understand why so many well-known books are on this list...shouldn't "unread" books be obscure ones? Or is this a list of books people know well but haven't actually read? Anyway... Below are directions and such. Some of the ones I've ( Read more... ) -
Restaurant Review: Alive (San Francisco, CA)
I wrote this in my head a while ago...so imagine my surprise to discover it
was still in my head. Here it is on...well, on the equivalent of paper.
I got the recommendation for Alive last year, when Michael and I were
planning a special dinner for our first wedding anniversary. But I got
very ill and we canceled. This year, our second anniversary, ( Read more... ) -
Recipe: Bean Salad in Chimichurri Sauce
I make a lot of bean salads but this one came out especially well. This is the first time I've used a sauce like this and it was a wonderful match.
I used black beans and lentils, but you can substitute any legumes you wish. Something with some color would have been nice. Be sure to cook them so they are done but still firm. If they are mushy ( Read more... ) -
Recipe: Adventures with vegetable paste (stuffed peppers and fish rolls)
I got a big bag of broccoli raab at the Farmer's Market on Saturday (3/4 lb, which is more than you'd think) and some gorgeous poblano peppers.
Stuffed Peppers:
I wanted to make chili renellos but ran out of time, so made baked peppers instead.
First, I made the stuffing. In to the food processor went:
The broccoli raab
1 hot pepper
1 package extra ( Read more... )