Teenage Vegan

Friday, January 12, 2007

Snow!! And lots of it!!

This has been the wackiest year of weather. First, in November, we had these awful floods that qualified Washington as a national emergency area. Then we had a huge snow, followed by a windstorm that resulted in a power outage that lasted over a week for some people (during Christmas, nonetheless!), and now we have another foot of snow. We go entire winters without ever getting snow, so this is really odd. The bonus, of course, is that school was canceled yesterday and today, and Monday is a holiday, so I have a five day weekend! Yay!

This is in our backyard; our inflatable pool pretty much turned into an ice skating rink! I haven't been able to make it to a grocery store since we live on top of a hill, but I did manage to whip up some delicious recipes nevertheless.

This is the "Snow Pea" and Soba Noodle "Salad" from Vegetarian Times, which I modified heavily because I didn't have snow peas or lettuce. I used edamame instead, and added in some big chunks of firm tofu on top of the soba noodles, green onions, cilantro, and red bell pepper. Drizzled on top is a peanut sauce (another recipe which I modified), and on the side are some baked rice vegetable crackers. A very nutritious and yummy lunch!

Also from Vegetarian Times was this yummy quinoa curry. This was originally a non-vegan recipe, but I just substituted plain soy yogurt in and voila! This dish features cauliflower which has been lightly cooked in a curry herb blend and is served with quinoa, peas, cashews, and fresh cilantro.

And yet again from Vegetarian Times was this absolutely AMAZING pudding (which is supposed to be made with bulgur, even though that's not what I used), served with some fresh pumpkin bread that I made that morning. Next time you have a cold winter's night and need something sweet, warm, and filling, you have to make this.

Couscous Pudding with Figs
1 tbsp. Suzanne's Better Than Honey or real honey, depending on whether or not you eat it
1/2c. dried figs, soaked in warm water for a few minutes (until they are soft)
1/2 c. + 1/8c. couscous
1/2c. multigrain milk with 1/2tsp. vanilla added, or any other vanilla flavored nondairy milk
1/4c. dried currants
1/8tsp. allspice
Chopped walnuts, to taste

Bring 1 1/2c. water and honey or honey replacer to boil in a saucepan, stir in couscous. Cover and remove from heat. Let couscous stand for five minutes, or until the water has been absorbed (make sure it doesn't get too dry or burn onto the bottom of the pan!)

Stir in multigrain milk, currants, and allspice. Bring to a boil, add in figs. Reduce heat to medium low and simmer, uncovered, for 3 minutes, or until it looks kind of like oatmeal. Stir in nuts or sprinkle on top. Serve warm. (When I had this for breakfast this morning, I also added in a couple teaspoons of margarine, which made it even creamier than before.)

Pumpkin Bread
1 3/4c. whole wheat pastry flour
1/2c. spelt flour
2 1/2tsp. baking powder
1/2tsp. baking soda
1/2tsp. ground allspice
1/4tsp. ground cinnamon
1/4tsp. fresh ground nutmeg
1/4tsp. salt
1 (15-oz) can pureed pumpkin
3/4c. Just Like Honey, real honey, or brown rice syrup
2 1/2tbsp. walnut oil
1 tbsp. lemon juice
1 tsp. vanilla

Preheat oven to 350 and grease 9 by 5 loaf pan. In a medium bowl, sift together the flours, baking powder and soda, allspice, cinnamon, nutmeg, and salt. In a large bowl, whisk together the pumpkin, honey or honey replacer, oil, lemon juice, and vanilla. Add dry ingredients to wet ingredients and stir until just incorporated, being careful not to overmix. Spoon the mixture into the loaf pan and bake until it is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs, about 55 minutes. Let cool before slicing. Serve with maple butter or honey replacer on top. Delicious!


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