tag:blogger.com,1999:blog-82827254867275397042024-03-05T02:31:21.595-08:00VeganForOneA blog about food, focusing on vegan cooking for one person (or two small eaters).Melanie Spillerhttp://www.blogger.com/profile/08519707216681891143noreply@blogger.comBlogger296125tag:blogger.com,1999:blog-8282725486727539704.post-88374433166324630812016-10-03T08:30:00.000-07:002016-10-03T08:30:37.302-07:00Wasabi-Ginger Coleslaw for One<div class="separator" style="clear: both; text-align: center;">
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<a href="https://2.bp.blogspot.com/-HqaC-hfFbPo/V6eMBK4F-GI/AAAAAAAAC7E/dsdvHv-mGtAz6-gqGXCydLVuoE3Rm79YgCLcB/s1600/Wasabi-Ginger%2BColeslaw.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-HqaC-hfFbPo/V6eMBK4F-GI/AAAAAAAAC7E/dsdvHv-mGtAz6-gqGXCydLVuoE3Rm79YgCLcB/s320/Wasabi-Ginger%2BColeslaw.JPG" width="320" /></a></div>
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This tangy side dish can serve double duty—put it on your
sandwich! Yummmm! <o:p></o:p></div>
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½ teaspoon wasabi powder<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
½ teaspoon water<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
3 leaves of cabbage, chopped (I used napa, but any kind of
cabbage will do)<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 slice of red onion, diced<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Small handful of cilantro or parsley, chopped<o:p></o:p></div>
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½ carrot, grated<o:p></o:p></div>
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1 radish, grated or chopped<o:p></o:p></div>
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½-inch ginger, peeled and diced fine<o:p></o:p></div>
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1 TBLSP vegan mayonnaise<o:p></o:p></div>
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½ TBLSP of pickle juice or apple cider vinegar<o:p></o:p></div>
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Ground black pepper, to taste<o:p></o:p></div>
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1 TBLSP peanuts for decoration</div>
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<ol>
<li><span style="text-align: center;">In a small bowl, combine the wasabi powder with the water
and set it aside to think about stuff. (Wasabi is a very philosophical
vegetable.) Use more or less powder, depending on your tastes—just keep the
ratio of water to powder the same.</span></li>
<li>Chop and put the cabbage, onion, cilantro, carrot, and
radish into a small bowl.</li>
<li>The wasabi should be a nice paste, so add the ginger,
mayonnaise, pickle juice, and black pepper to it. Stir it with enthusiasm to
make a nice dressing. Make sure that the lumps are ginger—not wasabi—or you’re
in for some trouble later.</li>
<li>Slosh the dressing over the cabbage mixture and stir it up.
Maybe “toss” is a better word.</li>
<li>Top with peanuts and devour.</li>
</ol>
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Shown here on a Buttermilk Biscuit (recipe coming soon), with roasted asparagus draped across, and some vegan mozzarella melted over the whole lovely thing under the broiler. It wasn't a tidy sandwich, but it sure was good! </div>
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Melanie Spillerhttp://www.blogger.com/profile/08519707216681891143noreply@blogger.com0tag:blogger.com,1999:blog-8282725486727539704.post-79245159227721178072016-09-29T08:30:00.000-07:002016-09-29T08:30:21.992-07:00Apricot-Glazed Cauliflower for One<div class="separator" style="clear: both; text-align: center;">
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<a href="https://1.bp.blogspot.com/-hUN9X2Bli9c/V6eDcG3ZG2I/AAAAAAAAC6w/qtAeUjVXresa9t9BoBAzd8HbsYNNAmqzQCLcB/s1600/Apricot-Glazed%2BCauliflower.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-hUN9X2Bli9c/V6eDcG3ZG2I/AAAAAAAAC6w/qtAeUjVXresa9t9BoBAzd8HbsYNNAmqzQCLcB/s320/Apricot-Glazed%2BCauliflower.JPG" width="320" /></a></div>
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Do you ever have a hankering for barbecue sauce and you’re
allergic to tomatoes (on which most such sauces are based)? Try sloshing this
sweet and tangy sauce on tofu, slabs of seitan, steamed veggies, or, as seen
here, on cauliflower florets. Yum! <o:p></o:p></div>
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<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
2 cups cauliflower florets<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
3 TBLSP apricot preserves<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
2 TBLSP miso (yellow or white)<o:p></o:p></div>
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2 TBLSP rice vinegar<o:p></o:p></div>
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2 TBLSP soy sauce or tamari<o:p></o:p></div>
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¼ teaspoon garlic powder<o:p></o:p></div>
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¼ teaspoon ground ginger<o:p></o:p></div>
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Heat the oven to 375 degrees Fahrenheit. Line a baking sheet
with aluminum foil (for quick clean-up). <o:p></o:p></div>
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<ol>
<li>Place the florets on the baking sheet and heave it in the
oven while you mix up the sauce, about 5 minutes.</li>
<li>In a small bowl, whisk together the remaining ingredients
(preserves, miso, vinegar, soy sauce, and garlic and ginger powders.</li>
<li>Pull the baking sheet from the oven and slather the florets
on all sides with the sauce.</li>
<li>Bake for 10-12 minutes.</li>
<li>Pull the baking sheet out again, flip everyone over, and
bake for another 10-12 minutes. The florets should be fork tender and the sauce
should be golden brown and bubbly.</li>
</ol>
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Serve with a refreshing salad. Seen here is a purple rice
and zucchini salad, recipe coming soon! <o:p></o:p></div>
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Melanie Spillerhttp://www.blogger.com/profile/08519707216681891143noreply@blogger.com0tag:blogger.com,1999:blog-8282725486727539704.post-22609228246155035642016-09-26T08:30:00.000-07:002016-09-26T08:30:05.776-07:00Applesauce Pancakes for One<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-y0od4vM4Um8/V6d9FzQZWsI/AAAAAAAAC6c/Ctzjec5grvUt-mTQKb-ATvaJBnr8Y0AVQCEw/s1600/Applesauce%2BPancakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://2.bp.blogspot.com/-y0od4vM4Um8/V6d9FzQZWsI/AAAAAAAAC6c/Ctzjec5grvUt-mTQKb-ATvaJBnr8Y0AVQCEw/s320/Applesauce%2BPancakes.JPG" width="320" /></a></div>
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Once the jar of applesauce is open, what are you going to
do? Why, pancakes, of course!</div>
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½ cup all-purpose flour<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
2 teaspoons granulated sugar<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
½ teaspoon baking powder</div>
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Several sprinkles of ground cinnamon<o:p></o:p></div>
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A sprinkle or two of ground nutmeg<o:p></o:p></div>
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Pinch of salt<o:p></o:p></div>
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½ cup non-dairy milk (I like almond, but any will do)<o:p></o:p></div>
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¼ cup unsweetened applesauce<o:p></o:p></div>
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Slosh of vanilla extract<o:p></o:p></div>
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Non-dairy butter or coconut oil for frying</div>
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<ol>
<li>In a small bowl (I like to use a cereal bowl), combine the
flour, sugar, baking powder, spices, and salt. </li>
<li>Add in the milk, applesauce, and the vanilla, and stir until
just barely combined.</li>
<li>Put about 1 TBLSP of butter or oil into the skillet over
medium-high heat. Plop the batter into the butter once it’s sizzling at about ¼
cup per pancake. You should get four of ‘em. When there are bubbles all over
the surface of the pancakes, flip ‘em, frying until they’re golden brown.</li>
</ol>
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Serve with sliced apples, bananas, or other fruit, and top
with maple syrup, jam, or applesauce! <o:p></o:p></div>
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<b>Variations:<o:p></o:p></b></div>
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<ul>
<li>Put slices of apple underneath the pancake batter in the pan
to get an artistic effect.</li>
<li>Make a buttermilk version by combining the non-dairy milk
with a slosh of apple cider vinegar or lemon juice and letting it sit for a few
minutes to curdle. Then proceed as above.</li>
<li>I was running low on cinnamon, so I used cardamom. OMG. Try
allspice or cloves, too. </li>
</ul>
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Melanie Spillerhttp://www.blogger.com/profile/08519707216681891143noreply@blogger.com0tag:blogger.com,1999:blog-8282725486727539704.post-90675078310056849472016-09-22T08:30:00.000-07:002016-09-22T08:30:12.832-07:00Kabayaki Sauce for One<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-IyGwEqFdIMk/V5p54LjyTII/AAAAAAAAC5E/0X0ZoOOVSUg_CjETNOWNs6foUvieAdoywCLcB/s1600/Kabayaki.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-IyGwEqFdIMk/V5p54LjyTII/AAAAAAAAC5E/0X0ZoOOVSUg_CjETNOWNs6foUvieAdoywCLcB/s200/Kabayaki.JPG" width="200" /></a><a href="https://1.bp.blogspot.com/-Om3mAlqv8ws/V5p5uNholzI/AAAAAAAAC5A/sielJrsALUEx_MdQzY5PYV2E9-voo2WlQCLcB/s1600/Kabayaki%2Bin%2Baction.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-Om3mAlqv8ws/V5p5uNholzI/AAAAAAAAC5A/sielJrsALUEx_MdQzY5PYV2E9-voo2WlQCLcB/s200/Kabayaki%2Bin%2Baction.JPG" width="200" /></a></div>
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This makes about ½ a cup, so you’ll want to use it for dips,
dressings, and coating your tofu.</div>
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<ul type="disc">
<li class="MsoNormal">¼ cup tamari or soy sauce<o:p></o:p></li>
<li class="MsoNormal">¼ cup mirin <o:p></o:p></li>
<li class="MsoNormal">2 TBLSP granulated sugar<o:p></o:p></li>
</ul>
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<ol>
<li>Combine all ingredients in a small sauce pan.</li>
<li>Bring them to a boil and then turn down the heat. Simmer on
low heat for a few minutes.</li>
<li>When it thickens a bit, take it off the heat, which should
take about 20 minutes, depending on the intensity of your stove.</li>
</ol>
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Use to marinate tempeh, tofu, permeable vegetables (like
parsnips, celeriac, or mushrooms), or dress your sushi with it. Yummmm! <o:p></o:p></div>
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Melanie Spillerhttp://www.blogger.com/profile/08519707216681891143noreply@blogger.com0tag:blogger.com,1999:blog-8282725486727539704.post-48515704238880837152016-09-15T08:30:00.000-07:002016-09-15T08:30:00.180-07:00Beans on Toast for One<div class="separator" style="clear: both; text-align: center;">
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<a href="https://1.bp.blogspot.com/-D_bOS_ubLYw/V5p381F41-I/AAAAAAAAC4o/iX2_NpTjKocn3fhq8bW3dDG9DOR5SRbkgCLcB/s1600/Beans%2Bon%2BToast.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-D_bOS_ubLYw/V5p381F41-I/AAAAAAAAC4o/iX2_NpTjKocn3fhq8bW3dDG9DOR5SRbkgCLcB/s320/Beans%2Bon%2BToast.JPG" width="320" /></a></div>
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This is a simple English-style breakfast. You may not have
had it, but once you try it, it will become a regular item. It’s fast, it’s
filling, and it’s yummy! <o:p></o:p></div>
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<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 slice of homemade bread (or store-bought, if that’s all
you’ve got), toasted<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
2 TBLSP vegan cream cheese<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
4 TBLSP cooked beans (canned is fine. I like cannellini
beans, but any will do)<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 green onion, chopped, greens and all<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1/3 ripe avocado, sliced<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
2 TBLSP vegan cheese, shredded<o:p></o:p></div>
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Salt and pepper, to taste</div>
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<ol>
<li>Put the bread slice onto a tray, plate, or baking pan that
can go under the broiler.</li>
<li>Slather the cream cheese on it (the bread, silly, not the
pan).</li>
<li>Pile the beans on top of the toast in such a way that it’s
spread nicely to the edges.</li>
<li>Sprinkle the green onion on top of that and spread out the
avocado in yet another layer.</li>
<li>Sprinkle the shredded cheese on top of the whole mishegas
and festoon with salt and pepper.</li>
<li>Put it under the broiler for 5 minutes (you’ll want to watch
closely to keep it from burning).</li>
</ol>
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Slice it into two pieces if you want to pick it up to eat
it, or use a knife and fork as if you were a civilized person. <o:p></o:p></div>
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<a href="https://1.bp.blogspot.com/-l1FoWnRGjfo/V5p3IJRFmZI/AAAAAAAAC4Y/J1P2rx0O6aMcAkqJ5nonVUI8UUWpkmPgACLcB/s1600/Beans%2Bon%2BToast%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://1.bp.blogspot.com/-l1FoWnRGjfo/V5p3IJRFmZI/AAAAAAAAC4Y/J1P2rx0O6aMcAkqJ5nonVUI8UUWpkmPgACLcB/s320/Beans%2Bon%2BToast%2B1.JPG" width="320" /></a></div>
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Melanie Spillerhttp://www.blogger.com/profile/08519707216681891143noreply@blogger.com0tag:blogger.com,1999:blog-8282725486727539704.post-43814398121290295052016-09-12T08:30:00.000-07:002016-09-12T08:30:21.414-07:00Tofu “Sour Cream” Dip for One<div class="separator" style="clear: both; text-align: center;">
<br /></div>
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<a href="https://3.bp.blogspot.com/-QE_85v9jtQU/V5p1Ts6EglI/AAAAAAAAC4I/TzUPSbs3ZKYKvV9U5ZrBsc3eQuHnD7vbgCLcB/s1600/Tofu%2BSour%2BCream%2BDip.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-QE_85v9jtQU/V5p1Ts6EglI/AAAAAAAAC4I/TzUPSbs3ZKYKvV9U5ZrBsc3eQuHnD7vbgCLcB/s320/Tofu%2BSour%2BCream%2BDip.JPG" width="320" /></a></div>
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<br /></div>
<div class="MsoNormal">
This tastes surprisingly sour, almost like sour cream. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
4 ounces silken tofu (about ¼ package)<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Juice from a wedge of lemon<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 clove garlic<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Pinch of salt<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 TBLSP vegan mayonnaise <o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 green onion, finely chopped <o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
2 TBLSP fresh parsley, finely chopped (1/2 TBLSP dried will
suffice in a pinch)<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 TBLSP fresh dill, finely chopped (1/2 TBLSP dried will
do it too </div>
<div class="MsoNormal">
</div>
<ol>
<li>Combine tofu, juice, garlic, and salt in a food processor or
blender, and whirl until smooth.</li>
<li>Remove from the processor and add in the mayonnaise, green
onion, parsley, and dill. Taste for salt and possibly pepper</li>
<li>Chill for at least ½ an hour before serving.</li>
</ol>
<o:p></o:p><br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
Makes a good dip, or use it as a topping for potatoes (I
like it on sweet potatoes), or you could mix it into your pasta sauce or plop
it on your steamed veggies.</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-w2ESeotkIoE/V5p0khdB3YI/AAAAAAAAC38/DKgtxepY-tEgZLcacpZ2w51oZozEX-lVACLcB/s1600/Tofu%2BSour%2BCream%2BDip%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://4.bp.blogspot.com/-w2ESeotkIoE/V5p0khdB3YI/AAAAAAAAC38/DKgtxepY-tEgZLcacpZ2w51oZozEX-lVACLcB/s320/Tofu%2BSour%2BCream%2BDip%2B1.JPG" width="320" /></a></div>
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Seen here over steamed veggies (broccoli, string beans,
mushrooms, onion, zucchini, and kale) and rice. <o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-zfKf7InCv70/V5p1RTU-BOI/AAAAAAAAC4E/C4WlkF6bT5kHZoMJfD1rrQQZhrBrJuqSQCLcB/s1600/Tofu%2BSour%2BCream%2BDip%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://2.bp.blogspot.com/-zfKf7InCv70/V5p1RTU-BOI/AAAAAAAAC4E/C4WlkF6bT5kHZoMJfD1rrQQZhrBrJuqSQCLcB/s320/Tofu%2BSour%2BCream%2BDip%2B2.JPG" width="320" /></a></div>
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Melanie Spillerhttp://www.blogger.com/profile/08519707216681891143noreply@blogger.com0tag:blogger.com,1999:blog-8282725486727539704.post-11911893237634978042016-09-08T08:30:00.000-07:002016-09-08T08:30:06.586-07:00Spiced Applesauce Cake for One<div class="MsoNormal">
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<a href="https://4.bp.blogspot.com/-yewrJmy_FEU/V5VnQq5z0PI/AAAAAAAAC20/nh8knx_wUtwbw1x8vTAHg9d1xFGbhpODgCLcB/s1600/Spiced%2BApplesauce%2BCake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-yewrJmy_FEU/V5VnQq5z0PI/AAAAAAAAC20/nh8knx_wUtwbw1x8vTAHg9d1xFGbhpODgCLcB/s320/Spiced%2BApplesauce%2BCake.JPG" width="320" /></a></div>
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Even if Autumn is a just beginning, you can force the issue
with this little cake. I’m so glad it made two little cakes! Yummmm. <o:p></o:p></div>
<div class="MsoNormalCxSpMiddle">
<b>For the Cake:<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
9 TBLSP all-purpose flour (1/2 cup plus 1 TBLSP)<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
½ teaspoon baking soda<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
¼ teaspoon salt<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
½ teaspoon ground cinnamon<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Pinch ground nutmeg<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Pinch ground ginger<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Pinch of ground cloves<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
½ cup unsweetened applesauce<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
6 TBLSP brown sugar<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
2 TBLSP canola oil<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 TBLSP white or apple cider vinegar<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Slosh vanilla extract<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
2 TBLSP raisins<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
2 TBLSP chopped walnuts<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle">
<b>For the Icing:<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
6 TBLSP powdered sugar<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 ½ TBLSP maple syrup<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1-3 TBLSP water or non-dairy milk<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Make the Cake:<o:p></o:p></b></div>
<div class="MsoNormal">
Preheat the oven to 350 degrees Fahrenheit. Lightly grease a
4-inch baking pan. A single-serving casserole will do just fine, too. Mine went
nicely into TWO four-inch pans, which meant I get cake tomorrow too! Yay!<o:p></o:p></div>
<div class="MsoNormal">
</div>
<ol>
<li>In a small bowl, whisk together the flour, baking soda,
salt, cinnamon, nutmeg, and ginger.</li>
<li>In another small bowl. Whisk together the applesauce, brown
sugar, oil, vinegar, and vanilla.</li>
<li>Add the wet mixture to the dry, and stir until just barely
combined. Don’t overmix or you’ll get a tough cake.</li>
<li>Fold in the raisins and walnuts. Plop the batter into the
prepared pan, making sure that the top is even. </li>
<li>Bake for 35-40 minutes, rotating the cake once about halfway
through. Keep baking until a toothpick comes out clean.</li>
</ol>
<o:p></o:p><br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
Let the cake cool completely in the pan before removing. It
will go faster if it’s up on a wire rack. <o:p></o:p></div>
<div class="MsoNormal">
<b>Make the Icing:<o:p></o:p></b></div>
<div class="MsoNormal">
</div>
<ol>
<li>In a small bowl, whisk the sugar and maple syrup together
until it’s very smooth.</li>
<li>Add the water or non-dairy milk 1 TBLSP at a time until it’s
a smooth and thick icing that’s still pourable.</li>
</ol>
<o:p></o:p><br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<b>Assemble the Cake:<o:p></o:p></b></div>
<div class="MsoNormal">
</div>
<ol>
<li>When the cake is completely cooled, run a knife around the
inside edge of the pan to loosen it. Unmold the cake and set it on your serving
plate. You might want to put little rectangles of parchment paper under it so
you can pull them out later and not have icing on your plate, but don’t worry
about it too much.</li>
<li>Lightly drizzle some of the glaze over the top of the cake.
If you want it sweeter, coat the top more thoroughly. There’s plenty of icing
for both little cakes and some for the cook, too!</li>
</ol>
<o:p></o:p><br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJyZTTQgVKldqUilk-lTiOo5ihtOuK3XOg_DT-I4-eq4oS0H61jvDUMbDtZVgKRtxBt_MUh1F00rxsNVxI4Be8ZrBBc47t-grZ5Lt5U3pDiU7jImWyo9K7m77NsM_ZP1GSWUHnQwzqlO_7/s1600/Spiced+Applesauce+Cake+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJyZTTQgVKldqUilk-lTiOo5ihtOuK3XOg_DT-I4-eq4oS0H61jvDUMbDtZVgKRtxBt_MUh1F00rxsNVxI4Be8ZrBBc47t-grZ5Lt5U3pDiU7jImWyo9K7m77NsM_ZP1GSWUHnQwzqlO_7/s320/Spiced+Applesauce+Cake+1.JPG" width="320" /></a></div>
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Melanie Spillerhttp://www.blogger.com/profile/08519707216681891143noreply@blogger.com0tag:blogger.com,1999:blog-8282725486727539704.post-60198717217674355772016-09-05T08:30:00.000-07:002016-09-05T08:30:29.080-07:00Tofu Frittata for One<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-ZyZr1todZdo/V5Vj7Eoe54I/AAAAAAAAC2k/bz5BaGwDW78ESSddHKJmrq_C21NnFapLACLcB/s1600/Tofu%2BFrittata.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-ZyZr1todZdo/V5Vj7Eoe54I/AAAAAAAAC2k/bz5BaGwDW78ESSddHKJmrq_C21NnFapLACLcB/s320/Tofu%2BFrittata.JPG" width="320" /></a></div>
<br /><div class="MsoNormal">
Breakfast can be quick and clean, or it can be slow and
messy. This treat is a tasty combination of both, plus it will keep your engine
purring all day long. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
2 ounces silken tofu (about ¼ of a package)<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 TBLSP vegan butter<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 ½ teaspoons cornstarch or arrowroot<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Pinch of baking powder<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Pinch of salt<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Pinch of freshly ground black pepper<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Pinch pf turmeric<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Pinch of onion powder<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Pinch of garlic powder<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Pinch of kala namak, or black sea salt<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
½ TBLSP olive oil<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
¼ onion, diced small<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 mushroom, diced<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
¼ zucchini, shredded<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
2 TBLSP frozen or fresh corn kernels<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
4 or 5 zucchini slices and some onion shreds for the top<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Sprinkles of shredded vegan cheese</div>
<div class="MsoNormal">
</div>
<ol>
<li>In a blender or food processor, combine tofu, butter,
cornstarch, baking powder, salt, pepper, turmeric, onion and garlic powders,
and the kala namak. Set aside.</li>
<li>In a small oven-safe skillet (non-stick, if you’ve got it),
heat the olive oil over medium-high heat. Add the onions and mushrooms and let
them cook until they’re soft but not completely cooked through, 2 minutes or so.</li>
<li>Add the zucchini and corn to the onions and cook for another
2 or 3 minutes.</li>
<li>Pour in the tofu mixture and turn the heat down to medium-low.
Stir the contents a few times to make sure that it’s all pleasantly
intermingled and smooth the top. Decorate with zucchini and mushroom slices.
Let it cook undisturbed for 15 minutes.</li>
<li>Place the skillet under the broiler and let it cook for 3 minutes,
until the top is browned. Watch it like
a hawk so that it doesn’t burn. When it’s golden, bring it out to sprinkle the
cheese on it—not much! A little bit is all you need—and put it under the
broiler again for another minute or so. Be sure to protect your hand from the
hot handle!</li>
</ol>
<o:p></o:p><br />
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<o:p></o:p></div>
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<o:p></o:p></div>
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<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<br />
<div class="MsoNormal">
Let it sit on a wire rack (or the stove’s burner) for 15-20
minutes before removing from the pan and devouring. Eat the whole thing! You’ve
earned it! <o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-ahhxCvCRgOE/V5Vih7LdJpI/AAAAAAAAC2U/8cWFD205bXMDSzi1gVEzXPSNj15AglhcACLcB/s1600/Tofu%2BFrittata%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://3.bp.blogspot.com/-ahhxCvCRgOE/V5Vih7LdJpI/AAAAAAAAC2U/8cWFD205bXMDSzi1gVEzXPSNj15AglhcACLcB/s320/Tofu%2BFrittata%2B1.JPG" width="320" /></a></div>
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Melanie Spillerhttp://www.blogger.com/profile/08519707216681891143noreply@blogger.com0tag:blogger.com,1999:blog-8282725486727539704.post-78194927846848881912016-09-01T08:30:00.000-07:002016-09-01T08:30:22.224-07:00Banana Bread for One<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-cE4NyCk7TJ8/V5VdSItPhQI/AAAAAAAAC14/2iUFC3HoPCgAaiWonFWtxc6RnS8I2rVrACLcB/s1600/Banana%2BBread%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-cE4NyCk7TJ8/V5VdSItPhQI/AAAAAAAAC14/2iUFC3HoPCgAaiWonFWtxc6RnS8I2rVrACLcB/s320/Banana%2BBread%2B1.JPG" width="320" /></a></div>
<br />
<div class="MsoNormal">
I eat a banana every day. Sometimes, I just can’t look at a
bowl of cereal or a smoothie, though, and I have to burst out in happy
banananess! <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto;">
7
TBLSP flour<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto;">
Large
pinch of salt<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto;">
1/2 teaspoon
baking powder<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto;">
Small
pinch of baking soda<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto;">
A
shake or two of ground ginger<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto;">
2 ½ TBLSP
sugar<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto;">
4
TBLSP of mashed-up ripe banana<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto;">
1
TBLSP melted vegan butter<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto;">
½ teaspoon
vanilla extract<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto;">
1
TBLSP almond milk (optional, to moisten if necessary)<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto;">
1 ½
TBLSP walnut bits<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto;">
1
TBSPL chocolate chips<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto;">
1
TBLSP raisins<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin (just
two muffins) or mini-loaf pan with oil or cooking spray or line two muffin
holes with paper.<o:p></o:p></div>
<div class="MsoNormal">
</div>
<ol>
<li>Mix the flour, salt, baking powder, baking soda, ginger, and
sugar together in a small bowl.</li>
<li>Combine the mashed banana, melted butter, and vanilla together
in another small bowl. Stir the wet into the dry ingredients.</li>
<li>Add milk by dribbles until it makes a wet and pourable
batter that’s thicker than pancake batter and looser than bread dough. You may
not need any milk at all, if your banana was moist enough.</li>
<li>Add the walnut bits, chocolate chips, and raisins, and stir
just enough to incorporate them. Don’t over work it.</li>
<li>Pour into prepared pan. Smooth the top of the batter.</li>
<li>Bake for 25 minutes or until a toothpick inserted into the
middle comes out clean.</li>
</ol>
<o:p></o:p><br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
Allow to cool on a rack. It will deflate a little bit.<o:p></o:p></div>
<div class="MsoNormal">
<a href="https://1.bp.blogspot.com/-nQtZeHejHNw/V5Vdz6lCViI/AAAAAAAAC2E/hpKVOTgy13wDXQu2zeAw0lwR4W2l3gtTgCLcB/s1600/Banana%2BBread%2B2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="150" src="https://1.bp.blogspot.com/-nQtZeHejHNw/V5Vdz6lCViI/AAAAAAAAC2E/hpKVOTgy13wDXQu2zeAw0lwR4W2l3gtTgCLcB/s200/Banana%2BBread%2B2.JPG" width="200" /></a><a href="https://2.bp.blogspot.com/-A6dcUKXHKas/V5VddA6vQYI/AAAAAAAAC2A/2bCpnzN9cIMBNIYNpvKvT32hcPgoAMvZwCLcB/s1600/Banana%2BBread.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="240" src="https://2.bp.blogspot.com/-A6dcUKXHKas/V5VddA6vQYI/AAAAAAAAC2A/2bCpnzN9cIMBNIYNpvKvT32hcPgoAMvZwCLcB/s320/Banana%2BBread.JPG" width="320" /></a><o:p> </o:p></div>
<div class="MsoNormal">
<a href="https://2.bp.blogspot.com/-lE4tj3kz4qk/V5VdKhMwNOI/AAAAAAAAC10/lmL4AcLP4EwZwiAJoVvXzlWoaKPa8zHJQCLcB/s1600/Banana%2BBread%2BInterior.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="150" src="https://2.bp.blogspot.com/-lE4tj3kz4qk/V5VdKhMwNOI/AAAAAAAAC10/lmL4AcLP4EwZwiAJoVvXzlWoaKPa8zHJQCLcB/s200/Banana%2BBread%2BInterior.JPG" width="200" /></a></div>
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<br /></div>
<br />
<div class="MsoNormal">
<br /></div>
Melanie Spillerhttp://www.blogger.com/profile/08519707216681891143noreply@blogger.com0tag:blogger.com,1999:blog-8282725486727539704.post-31771509981730547212016-08-29T23:55:00.000-07:002016-08-29T23:55:00.174-07:00Sweet Potato Soup for One<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-7DeCBhxexgM/V43OMPsncyI/AAAAAAAAC08/8AeBnSC8nlAPVCtE6S2yFqZCBpJKp41YwCLcB/s1600/Sweet%2BPotato%2BSoup%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-7DeCBhxexgM/V43OMPsncyI/AAAAAAAAC08/8AeBnSC8nlAPVCtE6S2yFqZCBpJKp41YwCLcB/s320/Sweet%2BPotato%2BSoup%2B1.JPG" width="320" /></a></div>
<br />
<div class="MsoNormal">
If you leave this soup thick, it makes a nice mashed sweet
potato dish, perfect for dipping apples into. If you thin it out, it’s a more
like a traditional soup. Either way, it’s quick, easy, and delicious, and I
like it somewhere in between.<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Slosh of olive oil<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
¼ small onion, diced<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
¼ shallot, diced<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Sprinkle of salt<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Several cracks of fresh pepper<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Pinch cinnamon<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 clove garlic, chopped fine<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 sweet potato, peeled and cut into 1-inch cubes<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 1/2 cup water or veggie stock<o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-SLa2r7R2BU0/V43NkRQNFkI/AAAAAAAAC0w/PxGrRv0OFNMZW7n7PUahSDEtYbBpBedcACLcB/s1600/Sweet%2BPotato%2BSoup%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://1.bp.blogspot.com/-SLa2r7R2BU0/V43NkRQNFkI/AAAAAAAAC0w/PxGrRv0OFNMZW7n7PUahSDEtYbBpBedcACLcB/s320/Sweet%2BPotato%2BSoup%2B2.JPG" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<ol>
<li>In a small pot, heat the oil over medium heat and toss in the
onion and shallot. Season with salt and pepper, and cook until the onions are
translucent, about 5 minutes.</li>
<li>Add the garlic and cinnamon and cook until it’s fragrant,
about 1 minute.</li>
<li>Add in the sweet potatoes and water (or stock) and bring to
a boil. The water should come up the pile of potatoes about ¾ of the way. Reduce
the heat and simmer for 30 minutes, until the potatoes are tender.</li>
<li>Using a blender, food processor, or immersion blender, puree
the mixture until its silky smooth. Return the soup to the pot, if necessary.
Add a little more water if it’s too thick, and season with salt and pepper.</li>
</ol>
Try it with various colors of sweet potatoes for fun! <o:p></o:p><br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-qlYZ-f0oaHI/V43OMCQCdwI/AAAAAAAAC1A/j3p2ybszwB0VLuM1MFDPUt2YEeax7v3RwCLcB/s1600/Sweet%2BPotato%2BSoup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://4.bp.blogspot.com/-qlYZ-f0oaHI/V43OMCQCdwI/AAAAAAAAC1A/j3p2ybszwB0VLuM1MFDPUt2YEeax7v3RwCLcB/s320/Sweet%2BPotato%2BSoup.JPG" width="320" /></a></div>
<div class="MsoNormal">
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Melanie Spillerhttp://www.blogger.com/profile/08519707216681891143noreply@blogger.com0tag:blogger.com,1999:blog-8282725486727539704.post-76808137565735916292016-08-25T08:30:00.000-07:002016-08-25T08:30:01.013-07:00Kale and Broccoli Nomlette for One<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-u9xSFL3EpIE/V43L2RdoevI/AAAAAAAAC0g/9v4m4KMFBw4QOspd9HR8rup6NtEBS1-lACLcB/s1600/Kale%2BNomlette.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-u9xSFL3EpIE/V43L2RdoevI/AAAAAAAAC0g/9v4m4KMFBw4QOspd9HR8rup6NtEBS1-lACLcB/s320/Kale%2BNomlette.JPG" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This is a quick and dirty omelet, just the thing when you
have a long day of work ahead of you. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="margin-bottom: 0.0001pt;">
<b>For
the Filling:<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle" style="margin: 0in 0in 0.0001pt 0.5in;">
Olive
oil<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin: 0in 0in 0.0001pt 0.5in;">
Broccoli,
chopped randomly and coarsely<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin: 0in 0in 0.0001pt 0.5in;">
3
slices onion, chopped coarsely<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin: 0in 0in 0.0001pt 0.5in;">
Handful
of kale, chopped coarsely<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin: 0in 0in 0.0001pt 0.5in;">
1
clove garlic, chopped fine<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin: 0in 0in 0.0001pt 0.5in;">
3
TBLSP faux cheese (I like daiya mozzarella), shredded<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin: 0in 0in 0.0001pt 0.5in;">
Avocado<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle">
<b>For the Nomlette:<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle" style="margin: 0in 0in 0.0001pt 0.5in;">
4
oz. (1/3 package) silken tofu<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin: 0in 0in 0.0001pt 0.5in;">
2
TBLSP almond milk<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin: 0in 0in 0.0001pt 0.5in;">
1
½ TBLSP nutritional yeast<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin: 0in 0in 0.0001pt 0.5in;">
1
TBLSP corn starch<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin: 0in 0in 0.0001pt 0.5in;">
1
teaspoon white or yellow miso<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin: 0in 0in 0.0001pt 0.5in;">
1/8
teaspoon onion powder<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin: 0in 0in 0.0001pt 0.5in;">
1/8
teaspoon turmeric<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin: 0in 0in 0.0001pt 0.5in;">
Salt
and pepper to taste<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin: 0in 0in 0.0001pt 0.5in;">
A
pinch of kala namak (black salt) (optional—adds an eggy taste)<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormalCxSpFirst" style="margin-bottom: 0.0001pt;">
<b>Make
the Filling:<o:p></o:p></b></div>
<div class="MsoNormal">
</div>
<ol>
<li>Sauté the onions and broccoli in olive oil. </li>
<li>When the onions
are partially transparent, add the kale and garlic. When the kale has relaxed,
set aside.</li>
</ol>
<o:p></o:p><br />
<div class="MsoNormalCxSpMiddle">
<b>Make the Omelet:<o:p></o:p></b></div>
<div class="MsoNormal">
</div>
<ol>
<li>In a blender or food processor, whirl away at the tofu,
milk, yeast, corn starch, miso, onion powder, turmeric, salt and pepper, and
kala namak until it’s smooth.</li>
<li>Slosh a little more olive oil into a non-stick skillet or
omelet pan and heat it on medium high until it’s very hot. Pour the tofu
mixture into the center of the skillet and smear it in a large circle evenly
around the pan. It should be about 6-8 inches across. You might use a spatula
or a spoon to smooth the top, just to make sure there aren’t any thin places.</li>
<li>When it starts to have bubbles fairly evenly across the top,
spread the cheese across half of it, making a half-moon shape right to the
edge.</li>
</ol>
<o:p></o:p><br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle">
<b>Assemble the Nomlette:<o:p></o:p></b></div>
<div class="MsoNormal">
</div>
<ol>
<li>Once the batter is starting to firm up enough that you can
peel an edge up with your spatula, place your filling ingredients on top of the
cheese on one half of it.</li>
<li>When the edges have dried out and the middle is no longer
jiggly, loosen the omelet by sliding a spatula under the edges. You might want
to work your way around, making sure that the omelet is free on all sides. If
it’s not moving loosely in the pan, it’s not set, and if you try the next step
too soon, you’re going to have scrambled tofu instead of an omelet. Don’t
worry. It will still be quite yummy.</li>
<li>When it’s set, fold the empty half of the omelet over the
full half. If your naked omelet half is oriented away from the handle of the
pan, you can tip the pan and let gravity help a bit as you use your spatula to
lift the rest. You can’t really flip this omelet the way you might an egg
omelet or a crepe—it’s neither thin nor dry enough.</li>
<li>Slide it onto a plate and serve immediately. I garnished
mine with avocado slices and some grapes.</li>
</ol>
<o:p></o:p><br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
Life is good. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-vU6k0KIDaJg/V43L0pLKixI/AAAAAAAAC0c/v1h0-lSbbKkbwJABNpcWwMEXzpG70cS8QCLcB/s1600/Kale%2BNomlette%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://4.bp.blogspot.com/-vU6k0KIDaJg/V43L0pLKixI/AAAAAAAAC0c/v1h0-lSbbKkbwJABNpcWwMEXzpG70cS8QCLcB/s320/Kale%2BNomlette%2B1.JPG" width="320" /></a></div>
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</div>
<div class="MsoNormal" style="margin-left: .25in;">
<o:p></o:p></div>
Melanie Spillerhttp://www.blogger.com/profile/08519707216681891143noreply@blogger.com0tag:blogger.com,1999:blog-8282725486727539704.post-62780354640769779972016-08-22T08:30:00.000-07:002016-08-22T08:30:04.948-07:00Cherry Cake for One<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBXOnybEI5XaulUooCG165PYVlefYXQaHBjvYuAs3LeMDuxqcUmhCzCJXFoi4wuGOKxa17_WWYuHvNV4_NbdB9dvNVfIdYTgH6ZPVFFVj7hkau26wNv6CCHZKwt68otTIDciaVtlenxLvk/s1600/Cherry+Cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBXOnybEI5XaulUooCG165PYVlefYXQaHBjvYuAs3LeMDuxqcUmhCzCJXFoi4wuGOKxa17_WWYuHvNV4_NbdB9dvNVfIdYTgH6ZPVFFVj7hkau26wNv6CCHZKwt68otTIDciaVtlenxLvk/s320/Cherry+Cake.JPG" width="320" /></a></div>
<br />
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">It’s cherry
season, but even if it weren’t, frozen or canned cherries would be pretty good
in this easy and quick cake. But fresh cherries made this little darling into
something that made my taste buds do the happy dance.</span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;"><br /></span></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
<span style="font-family: "Arial","sans-serif";">7 TBLSP
all-purpose flour<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
<span style="font-family: "Arial","sans-serif";">3 TBLSP
granulated sugar<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
<span style="font-family: "Arial","sans-serif";">Pinch salt<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
<span style="font-family: "Arial","sans-serif";">¼ teaspoon
ground cinnamon<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
<span style="font-family: "Arial","sans-serif";">¼ teaspoon
baking soda<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
<span style="font-family: "Arial","sans-serif";">¼ cup water<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
<span style="font-family: "Arial","sans-serif";">¼ teaspoon
apple cider vinegar<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
<span style="font-family: "Arial","sans-serif";">¼ teaspoon
vanilla extract<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
<span style="font-family: "Arial","sans-serif";">4 teaspoons
coconut oil, melted and cooled<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
<span style="font-family: "Arial","sans-serif";">¼ cup sweet
cherries, pitted and diced<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 200%;">
<span style="font-family: "Arial","sans-serif";">Preheat oven to 350 F. Lightly grease a mini loaf pan or
a 5-inch cake pan. I have a 4-inch spring-lock pan that works nicely. <o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 200%;">
</div>
<ol>
<li><span style="font-family: Arial, sans-serif; line-height: 200%;">In a small bowl, combine flour, sugar, salt, cinnamon,
and baking soda.</span></li>
<li><span style="font-family: Arial, sans-serif; line-height: 200%;">In another small bowl, mix together water, vinegar
vanilla, and coconut oil.</span></li>
<li><span style="font-family: Arial, sans-serif; line-height: 200%;">Add the dry ingredients to the wet and combine until just
incorporated. Fold in the cherries until they’re just hidden in the
batter.</span><span style="font-family: Arial, sans-serif; line-height: 200%;"> </span></li>
<li><span style="font-family: Arial, sans-serif; line-height: 200%;">Pour the batter into the prepared pan.</span></li>
<li><span style="font-family: Arial, sans-serif; line-height: 200%;">Bake for 40 minutes until a knife comes out clean.</span></li>
<li><span style="font-family: Arial, sans-serif; line-height: 200%;">Allow to cool for 5-10 minutes in the pan and
then to room temperature on a wire rack.</span></li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-fCsTsRt9d_k/V43KO0uc6hI/AAAAAAAAC0Q/JfPb-VmddtkIMRBHIwX5qfXOgCZUQba6wCLcB/s1600/Cherry%2BCake%2B1.JPG" imageanchor="1" style="line-height: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://1.bp.blogspot.com/-fCsTsRt9d_k/V43KO0uc6hI/AAAAAAAAC0Q/JfPb-VmddtkIMRBHIwX5qfXOgCZUQba6wCLcB/s320/Cherry%2BCake%2B1.JPG" width="320" /></a></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 200%;">
</div>
<div class="MsoNormalCxSpMiddle" style="line-height: 200%;">
<span style="font-family: Arial, sans-serif; line-height: 200%;">I made a little glaze out of 1 TBLSP vegan butter
(softened), ½ cup powdered sugar, a slosh of vanilla extract, and about a TBLSP
of almond milk, but it got lumpy, and the truth is, this cake is moist and
lovely and doesn’t need it. </span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 200%;">
<span style="font-family: Arial, sans-serif; line-height: 200%;"><br /></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 200%;">
<span style="font-family: Arial, sans-serif; line-height: 200%;"><br /></span></div>
Melanie Spillerhttp://www.blogger.com/profile/08519707216681891143noreply@blogger.com0tag:blogger.com,1999:blog-8282725486727539704.post-81863401824021398832016-08-18T08:30:00.000-07:002016-08-18T08:30:00.150-07:00Apricot-Glazed Fried Tofu for One<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-1fUg9XgZ-Cs/V43G7WFctRI/AAAAAAAACz0/zjGnWBvDCqM-IOnUs-YDFbUK6D3UQoKfACLcB/s1600/Apricot-Glazed%2BFried%2BTofu.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-1fUg9XgZ-Cs/V43G7WFctRI/AAAAAAAACz0/zjGnWBvDCqM-IOnUs-YDFbUK6D3UQoKfACLcB/s320/Apricot-Glazed%2BFried%2BTofu.JPG" width="320" /></a></div>
<br />
<div class="MsoNormal">
If you’re like me and you’re allergic to tomatoes but you
sometimes have a hankering for barbecue sauce, you’re going to be happy about
this recipe. Try it on soft cauliflower and crunchy fried tofu, and you may
find that your world has been rocked. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<b>For Serving:<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Brown or white rice, or noodles<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
½ block firm tofu<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
½ cup cauliflower florets<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 small handful of green beans, cut to bite-sized<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle">
<b>For the Sauce:<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
3 TBLSP apricot preserves<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
2 TBLSP miso (yellow or white)<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
2 TBLSP rice vinegar<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
2 TBLSP soy sauce or tamari<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
¼ teaspoon garlic powder<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
¼ teaspoon ground ginger<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 apricot, pitted and sliced thinly<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle">
<b>For the Frying:<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
¾ teaspoon flax seed meal<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 teaspoon water<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
4 teaspoons all-purpose flour<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Pinch of salt<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Pinch of baking powder<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Oil for frying<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormal">
<b>Deal with the Tofu:<o:p></o:p></b></div>
<div class="MsoNormal">
</div>
<ol>
<li>Heat the waffle iron. Yes, the waffle iron. Don’t question!
Just do it!</li>
<li>Slice the block of tofu in half so that you have slabs about
1-inch thick. Press the slabs between two plates with a couple of cans on top
of them for 15 minutes or so to get the moisture out.</li>
<li>Lubricate your waffle iron even if it’s a non-stick version
(I use pan spray on the smooth side of the plate, but you can use the waffle
side too). Set the slabs of tofu in there and close the waffle iron up. Mine
takes about 15 minutes to create a nice golden-brown crust on both sides. Watch
it, opening it up periodically to see if it’s enjoying its sojourn.</li>
</ol>
<o:p></o:p><br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<b>Steam the Veggies:<o:p></o:p></b></div>
<div class="MsoNormal">
</div>
<ol>
<li>Meanwhile, place the florets and string beans in your
steamer over boiling water and get your rice or noodles cooking.</li>
</ol>
<o:p></o:p><br />
<div class="MsoNormal">
It’s also time to get the sauce going. You’ll also want to
get your rice or noodles going at this time too. <o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/--0m79gIz-WQ/V43HN-C_VcI/AAAAAAAACz4/nHChvgOAZNkOJIh2zCH87CjK7AIlGDUpgCLcB/s1600/Apricot-Glazed%2BFried%2BTofu%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://1.bp.blogspot.com/--0m79gIz-WQ/V43HN-C_VcI/AAAAAAAACz4/nHChvgOAZNkOJIh2zCH87CjK7AIlGDUpgCLcB/s320/Apricot-Glazed%2BFried%2BTofu%2B2.JPG" width="320" /></a></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<b>Make the Sauce:<o:p></o:p></b></div>
<div class="MsoNormal">
</div>
<ol>
<li>In a small saucepan, whisk together the apricot preserves,
miso, vinegar, soy sauce, and garlic and ginger powders. Once it’s well combined,
toss in the apricot pieces.</li>
<li>Cook over a gentle heat until it’s thickened and reduced a
little bit.</li>
<li>Set aside.</li>
</ol>
<o:p></o:p><br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<b>Fry the Tofu:<o:p></o:p></b></div>
<div class="MsoNormal">
</div>
<ol>
<li>In a tiny bowl, combine the flax and water and set aside to
become a gooey mess.</li>
<li>In a bowl large enough to hold the tofu, combine the flour,
salt, and baking powder. By the time you’ve got that stirred up, the flax
should be gloppy, so add that in too.</li>
<li>Stir it together. If it’s too thick (which is likely), add a
little more water until it’s about the consistency of pancake batter.</li>
<li>Cut the ironed tofu into 1-inch cubes. Some of it will
crumble. That’s okay.</li>
<li>Plop the tofu into the batter and roll it gently around
until it’s nicely coated.</li>
<li>In a skillet, heat about ¼-inch of oil (I use canola oil,
but you use whatever you like) until it shimmers.</li>
<li>Drop the tofu cubes into the oil one at a time. Give them
some space or they will stick to one another. </li>
<li>When the bottoms are golden, flip them over. You might need
to do four sides or six, depending on how deep and hot your oil is. Mostly, the
tofu is cooked, so you’re just getting a crispy batter coating to be golden.</li>
</ol>
<o:p></o:p><br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<b>Assemble the Meal:<o:p></o:p></b></div>
<div class="MsoNormal">
</div>
<ol>
<li>Make an artful array of the rice or noodles.</li>
<li>Add the veggies to the top and drizzle some of the glaze
over them.</li>
<li>Set the tofu to one side or right in the middle of your
steamed veggies and drizzle the rest of the glaze over that. You might roll the
little fried darlings around in the sauce to get a more even coating, but it
will make them slightly soggy. So at your own risk…</li>
</ol>
<o:p></o:p><br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<br />
<div class="MsoNormal">
Devour with the joyous hum of a thousand wasps. <o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-e3ouRuW6y48/V43Gzv0quVI/AAAAAAAACzs/vUNqPDZhP_InOtYeTq3J6tMm6rc8_Iz2wCLcB/s1600/Apricot-Glazed%2BFried%2BTofu%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://2.bp.blogspot.com/-e3ouRuW6y48/V43Gzv0quVI/AAAAAAAACzs/vUNqPDZhP_InOtYeTq3J6tMm6rc8_Iz2wCLcB/s320/Apricot-Glazed%2BFried%2BTofu%2B1.JPG" width="320" /></a></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
Melanie Spillerhttp://www.blogger.com/profile/08519707216681891143noreply@blogger.com0tag:blogger.com,1999:blog-8282725486727539704.post-52678435463188531442016-08-15T08:30:00.000-07:002016-08-15T08:30:00.186-07:00Noodle Salad for One<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-C43M6qdNU8g/V4xozHIthHI/AAAAAAAACzI/NIzs9uKiag4syZUDfp-TyWKztU_HxcVqwCLcB/s1600/Noodle%2BSalad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-C43M6qdNU8g/V4xozHIthHI/AAAAAAAACzI/NIzs9uKiag4syZUDfp-TyWKztU_HxcVqwCLcB/s320/Noodle%2BSalad.JPG" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I make this tasty bowl-full all the time. It’s easy, fast,
and uses just about all the leftovers in the fridge, and best of all, it tastes
great!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormalCxSpFirst" style="margin-left: 0.5in;">
1 large handful noodles (I like corn and
quinoa—gluten-free—penne, but anything will do)<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 small head broccoli, cut into florets<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
5 stalks asparagus, cut into 1-inch pieces<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
5 slices zucchini, cut into sixths<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
½ carrot, diced<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
5 slices cucumber, diced<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 green onion, diced<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 ½ TBLSP vegan mayonnaise<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 tsp Dijon-style mustard<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 ½ teaspoon pickle relish, or 2 slices of pickle, diced<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 TBLSP lemon juice, pickle juice. or rice vinegar<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Pinch dried parsley<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Pinch dried basil<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Pinch of garlic powder<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Pinch of salt (if you’ve used pickle juice, it’s salty, so
taste first!)<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Pinch of freshly ground black pepper</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
<span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;">Pignolia or other nut</span></div>
<div class="MsoNormalCxSpMiddle">
</div>
<ol>
<li>Get the water boiling
and toss the noodles in when it’s ready. Follow the manufacturer’s direction,
and don’t overcook them. Drain and put into a bowl.</li>
<li>In another pan, get the
broccoli florets, asparagus pieces, and zucchini bits boiling. Don’t overcook
these either! Drain, and plop them into the same bowl as the noodles.</li>
<li>Add the diced carrot,
cucumber, and green onion to the bowl with the noodles and cooked veggies.</li>
<li>In a small bowl, mix
together the mayonnaise, mustard, relish/pickle, lemon juice, and the dried
herbs and spices.</li>
<li>Combine the dressing
that you just made with the noodles and mix them gently. Top with the seeds or
nuts.</li>
<li>Refrigerate for 30
minutes and then devour, or take it on a picnic, for a fun time.</li>
</ol>
<o:p></o:p><br />
<div class="MsoNormalCxSpMiddle">
<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle">
<o:p></o:p></div>
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<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle">
<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle">
<o:p></o:p></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-Mflbxso18vc/V4xoaHhZqiI/AAAAAAAACzA/Cuj0_iQPqXcL6FTxQukffbGiV-eqcuYpgCLcB/s1600/Noodle%2BSalad%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://3.bp.blogspot.com/-Mflbxso18vc/V4xoaHhZqiI/AAAAAAAACzA/Cuj0_iQPqXcL6FTxQukffbGiV-eqcuYpgCLcB/s320/Noodle%2BSalad%2B1.JPG" width="320" /></a></div>
<div class="MsoNormalCxSpMiddle">
<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle">
<o:p><br /></o:p></div>
Melanie Spillerhttp://www.blogger.com/profile/08519707216681891143noreply@blogger.com0tag:blogger.com,1999:blog-8282725486727539704.post-82507116509459178572016-08-11T08:30:00.000-07:002016-08-11T08:30:02.154-07:00Lemon-Blueberry Yogurt Cake for One<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-p-D7jsu8TVs/V4xmijzAU3I/AAAAAAAACys/nOoX6eyEELMn44mElsvL0wEtiAAEBqtpwCLcB/s1600/Lemon%2BBlueberry%2BYogurt%2BCake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-p-D7jsu8TVs/V4xmijzAU3I/AAAAAAAACys/nOoX6eyEELMn44mElsvL0wEtiAAEBqtpwCLcB/s320/Lemon%2BBlueberry%2BYogurt%2BCake.JPG" width="240" /></a></div>
<br />
<div class="MsoNormal">
If you want a dessert that’s moist, refreshing, and not
terribly sweet, this is the cake for you. Feel free to use frozen blueberries
if it’s not blueberry season. When I was
little, I told people that frequent consumption of blueberries was the reason
my eyes were so very blue. That’s another reason to eat this cake. To maintain
the paint job on your eyebulbs. <o:p></o:p></div>
<div class="MsoNormalCxSpMiddle">
<b>For the Cake:<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
3 TBLSP non-dairy milk (I like almond milk, but it’s your
choice)<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 ½ teaspoon lemon zest<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 TBLSP lemon juice<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
2 TBLSP non-dairy yogurt (I like coconut milk yogurt, but
it’s your choice)<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
¾ teaspoon ground flax seed meal<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Slosh of vanilla extract<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
2 1/3 teaspoons coconut or vegetable oil<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
½ cup all-purpose flour<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
3 TBLSP granulated sugar<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 teaspoon baking powder<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Pinch of salt<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
¼ cup blueberries <o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 ½ TBLSP more blueberries<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle">
<b>For the Glaze:<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
½ cup confectioner’s sugar<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Pinch of lemon zest<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
½ TBLSP softened vegan butter<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 TBLSP lemon juice<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Make the Cake: <o:p></o:p></b></div>
<div class="MsoNormal">
Preheat the oven to 350 degrees Fahrenheit. Grease a 5-inch
cake pan. I use a 4-inch spring-form pan and make it thick.<o:p></o:p></div>
<div class="MsoNormal">
</div>
<ol>
<li>In a small bowl, combine the milk, zest, lemon juice,
yogurt, flax, vanilla, and oil.</li>
<li>In a separate bowl, combine the flour, sugar, baking powder,
salt, and blueberries.</li>
<li>Add the dry ingredients to the wet and mix until just barely
combined.</li>
<li>Plop the batter into the prepared pan and sprinkle the
remaining blueberries on top.</li>
<li>Bake for 45-50 minutes or until a toothpick comes out clean
when inserted into the center.</li>
</ol>
<o:p></o:p><br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
Cool in the pan on a wire rack for 15 minutes, and then
remove the cake and cool the rest of the way. <o:p></o:p></div>
<div class="MsoNormal">
You could stop right here, or you can make the glaze.<o:p></o:p></div>
<div class="MsoNormal">
<b>Make the Glaze:<o:p></o:p></b></div>
<div class="MsoNormal">
</div>
<ol>
<li>In a small bowl, combine the sugar, zest, lemon juice, and
butter. If it’s not runny enough, add more lemon juice.</li>
</ol>
<o:p></o:p><br />
<div class="MsoNormal">
Devour like the crude monster that you know you really are
when it comes to blueberries and cake. Oh wait. That’s me. Feel free to consume
this with your usual elegance. (Carry on.) <o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-H4NulGSu6oM/V4xmjcFOGhI/AAAAAAAACy0/Q7iwmzVGGYsbAwlXSBB6hzrVrzDdWw8GgCLcB/s1600/Lemon-Blueberry%2BYogurt%2BCake%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://1.bp.blogspot.com/-H4NulGSu6oM/V4xmjcFOGhI/AAAAAAAACy0/Q7iwmzVGGYsbAwlXSBB6hzrVrzDdWw8GgCLcB/s320/Lemon-Blueberry%2BYogurt%2BCake%2B2.JPG" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Variations:<o:p></o:p></b></div>
<div class="MsoNormal">
</div>
<ul>
<li>Instead of frosting with the glaze, try smearing some lemon
yogurt on the cake.</li>
<li>Instead of vegan butter in the glaze, use vegan yogurt. </li>
</ul>
<div>
<br /></div>
<o:p></o:p><br />
<br />
<div class="MsoNormal">
<o:p></o:p></div>
Melanie Spillerhttp://www.blogger.com/profile/08519707216681891143noreply@blogger.com0tag:blogger.com,1999:blog-8282725486727539704.post-15955205444755104432016-08-08T10:40:00.000-07:002016-08-08T10:40:19.909-07:00Buttermilk Biscuits for One<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-KbLfkMvU1kc/V6jDbrYVXQI/AAAAAAAAC7c/IOoy4aTk9gcVb-t3ovwM5UJqvSe7wauBQCLcB/s1600/Buttermilk%2BBiscuits.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-KbLfkMvU1kc/V6jDbrYVXQI/AAAAAAAAC7c/IOoy4aTk9gcVb-t3ovwM5UJqvSe7wauBQCLcB/s320/Buttermilk%2BBiscuits.JPG" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
These little charmers are surprisingly delicious and fluffy.
I used ‘em to make a sandwich (wasabi-ginger coleslaw—recipe coming soon—roasted
asparagus, and melted vegan mozzarella), but they’d be great slathered in vegan
butter or doused in some mushroom gravy too! (Makes two biscuits.)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
½ cup all-purpose flour<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Pinch baking powder<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Pinch salt<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Pinch baking soda<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 TBLSP vegan butter<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
¼ cup non-dairy milk (I like almond)<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 TBLSP apple cider vinegar<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat oven to 425 degrees Fahrenheit. Line a baking sheet
with parchment paper. <o:p></o:p></div>
<div class="MsoNormal">
</div>
<ol>
<li>In a small bowl, combine the flour, baking powder, salt, and
baking soda.</li>
<li>Cut the butter into small cubes and then work it into the
flour with a fork. The mixture should be crumbly.</li>
<li>In a small bowl, glass, or measuring cup, add the vinegar to
the milk. It will curdle almost immediately, but if it doesn’t, give it a
little help with a stir or two.</li>
<li>Dump the buttermilk that you just made into the flour
mixture and combine with a fork until it’s combined. It will be a wet and
sticky dough.</li>
<li>Shape the dough into two disks. You can use a cutter If you
like, or go for something more organic. I like to think of the shapes I make as
“round-esque.”</li>
<li>Put the rounds on the baking sheet and make a thumbprint in
the middle of each.</li>
<li>Bake for 15 minutes, until browned.</li>
</ol>
<o:p></o:p><br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<br />
<div class="MsoNormal">
Eat as soon as they’re cool enough to handle. They taste
nice when they’re cold too, but you’ll have a dreadful time waiting that long. <o:p></o:p></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-j_x6-h3X1Vk/V6jDXc9y2uI/AAAAAAAAC7U/W48EBIBQidcAWLX_8JXH7j5zNBq9fKlVwCLcB/s1600/Buttermilk%2BBiscuits%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-j_x6-h3X1Vk/V6jDXc9y2uI/AAAAAAAAC7U/W48EBIBQidcAWLX_8JXH7j5zNBq9fKlVwCLcB/s320/Buttermilk%2BBiscuits%2B2.JPG" width="320" /></a></div>
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Melanie Spillerhttp://www.blogger.com/profile/08519707216681891143noreply@blogger.com0tag:blogger.com,1999:blog-8282725486727539704.post-60665251242382933112016-08-04T07:39:00.000-07:002016-08-04T07:39:39.061-07:00Buckeye Candies for One<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-d-0Dvyuv_gg/V6NS9a0IY_I/AAAAAAAAC58/0p3J4IALFzsbzNFsdOHfbL76cdj0E6K1wCLcB/s1600/Buckeyes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-d-0Dvyuv_gg/V6NS9a0IY_I/AAAAAAAAC58/0p3J4IALFzsbzNFsdOHfbL76cdj0E6K1wCLcB/s320/Buckeyes.JPG" width="320" /></a></div>
<br />
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There are times when you want a little sweet, something
special, and something you don’t have every day. Well, these everyday
ingredients go together in the nicest way. Here’s a shout out to my friends in
(and from) Ohio!<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="background: white; line-height: 11.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 7.5pt; margin-top: 0in;">
<span style="border: 1pt none windowtext; font-family: Verdana, sans-serif; font-size: 8.5pt; padding: 0in;">1/4
cup</span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">peanut butter<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 11.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 7.5pt; margin-top: 0in;">
<span style="border: 1pt none windowtext; font-family: Verdana, sans-serif; font-size: 8.5pt; padding: 0in;">4
teaspoons vegan butter, softened<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 11.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 7.5pt; margin-top: 0in;">
<span style="border: 1pt none windowtext; font-family: Verdana, sans-serif; font-size: 8.5pt; padding: 0in;">Dash
of</span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">vanilla extract<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 11.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="border: 1pt none windowtext; font-family: Verdana, sans-serif; font-size: 8.5pt; padding: 0in;">2/3
cup</span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">confectioners' sugar</span><o:p></o:p></span></div>
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<span style="border: 1pt none windowtext; font-family: Verdana, sans-serif; font-size: 8.5pt; padding: 0in;">4
TBLSP vegan chocolate chips<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 11.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="border: 1pt none windowtext; font-family: Verdana, sans-serif; font-size: 8.5pt; padding: 0in;">1 teaspoon</span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">coconut oil<o:p></o:p></span></span></div>
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<br /></div>
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Line a dinner plate with parchment or waxed paper.<o:p></o:p></div>
<div class="MsoNormal">
</div>
<ol>
<li>In a small bowl, combine peanut butter, butter, vanilla and
confectioners’ sugar. You will need a little muscle for this.</li>
<li>Shape the resulting glop into 1-inch balls. You should get somewhere
between a dozen and 16 balls, depending on their size. Place the balls on the
prepared dish and refrigerate them.</li>
<li>Melt the chocolate chips and coconut oil in a double boiler
(or microwave the chips and add the oil to the hot chips).</li>
<li>Using a toothpick, pick up the peanut butter balls one at a
time and dip them into the chocolate. You’ll only want to go part-way up the
sides. Wipe off any extra on the edge of the chocolate bowl before placing on
the dish so you don’t waste chocolate with big puddles underneath the buckeyes.</li>
<li>Refrigerate the resultant cuties for 30 minutes, or, even
better, stick them in the freezer. They’re particularly yummy when they’re half
frozen! Eat them when the chocolate is a nice hard shell.</li>
</ol>
<o:p></o:p><br />
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<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
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<o:p></o:p></div>
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<o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-2WKc7U5Ksw8/V6NS7bMGRdI/AAAAAAAAC54/roAB9EH0Sbgq8h44OZIXaonrxQQ9AUzzwCLcB/s1600/Buckeyes%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://3.bp.blogspot.com/-2WKc7U5Ksw8/V6NS7bMGRdI/AAAAAAAAC54/roAB9EH0Sbgq8h44OZIXaonrxQQ9AUzzwCLcB/s320/Buckeyes%2B1.JPG" width="320" /></a></div>
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<div class="MsoNormal">
If there’s leftover chocolate, toss some dried fruit
(apricots, raisins, cherries—whatever you’ve got) or nuts in there and put ‘em
on a plate in the freezer too. Yummmm. <o:p></o:p></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-0wLcwPUX4J0/V6NSzT5ok5I/AAAAAAAAC5w/sx6ez5anZC0CDqjRaYSJu0sckz9woCmiwCLcB/s1600/IMG_6239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://3.bp.blogspot.com/-0wLcwPUX4J0/V6NSzT5ok5I/AAAAAAAAC5w/sx6ez5anZC0CDqjRaYSJu0sckz9woCmiwCLcB/s320/IMG_6239.JPG" width="320" /></a></div>
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Melanie Spillerhttp://www.blogger.com/profile/08519707216681891143noreply@blogger.com0tag:blogger.com,1999:blog-8282725486727539704.post-63351321190841901252016-08-02T08:30:00.000-07:002016-08-02T08:30:32.930-07:00Banana Cake for One<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-XVGPa5jKUOU/V6C8Gw9cgEI/AAAAAAAAC5Y/mdd0lKSBoi07H60I2v0UhwPpYBOhXXGJQCLcB/s1600/Banana%2BCake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-XVGPa5jKUOU/V6C8Gw9cgEI/AAAAAAAAC5Y/mdd0lKSBoi07H60I2v0UhwPpYBOhXXGJQCLcB/s320/Banana%2BCake.JPG" width="320" /></a></div>
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I love bananas, and I always have. When I was a kid, my mom
always made me banana cakes for my birthday, but I thought why wait for once a
year? This is a perq of being a grown-up. You can eat cake whenever you want
to. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
½ cup all-purpose flour<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1/3 teaspoon baking soda<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Pinch salt<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
A shake or two of nutmeg<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
¼ cup granulated sugar<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 TBLSP canola oil<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 ripe banana, smashed<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 TBLSP water<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Slosh of vanilla extract<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat the oven to 350 degrees Fahrenheit. Lightly grease a
4- or 5-inch baking pan. I often use a single-serving casserole to great
success. <o:p></o:p></div>
<div class="MsoNormal">
</div>
<ol>
<li>In a small bowl, combine the flour, baking soda, salt, and
nutmeg.</li>
<li>In another small bowl, whisk the sugar and the oil together,
and then add the banana. Add the water and vanilla to this sloppiness and stir
to combine.</li>
<li>Add the flour mixture to the sugar mixture, just barely
combining it all.</li>
<li>Bake for 35-40 minutes, until a toothpick inserted into the
center comes out clean.</li>
</ol>
<o:p></o:p><br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
Let it cool for 5 minutes on a wire rack, and then remove
from the pan to cool the rest of the way.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Variations:<o:p></o:p></b></div>
<div class="MsoNormal">
</div>
<ul>
<li>Toss some raisins, walnuts, or chocolate chips in there. Or
go nuts and toss in all three. About a TBLSP of each would do it.</li>
<li>Frost with cream cheese-based frosting (2 TBLSP vegan cream
cheese, 4 teaspoons vegan butter, approx. 10 TBLSP powdered sugar, slosh of
vanilla), as seen in these photos.</li>
</ul>
<o:p></o:p><br />
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<o:p></o:p></div>
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<a href="https://4.bp.blogspot.com/-BrpgyxR0OEk/V6C8F8OXeEI/AAAAAAAAC5U/bQ9xPVJCnBI554N6PEi7gA2nYMwynhSeQCLcB/s1600/Banana%2BCake%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://4.bp.blogspot.com/-BrpgyxR0OEk/V6C8F8OXeEI/AAAAAAAAC5U/bQ9xPVJCnBI554N6PEi7gA2nYMwynhSeQCLcB/s320/Banana%2BCake%2B1.JPG" width="320" /></a></div>
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Melanie Spillerhttp://www.blogger.com/profile/08519707216681891143noreply@blogger.com0tag:blogger.com,1999:blog-8282725486727539704.post-28688586278021679832016-07-28T08:47:00.000-07:002016-07-28T08:47:11.809-07:00Plum Torte for One<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-BUMyXfcz4_U/V5oocoePBQI/AAAAAAAAC3k/Y3SgJZdbuqQOWAf-meEpYpm-64HzC4H_QCLcB/s1600/Plum%2BTorte.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-BUMyXfcz4_U/V5oocoePBQI/AAAAAAAAC3k/Y3SgJZdbuqQOWAf-meEpYpm-64HzC4H_QCLcB/s320/Plum%2BTorte.JPG" width="320" /></a></div>
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<br /></div>
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I love plums. I’ll eat them just about any way, but I find
that this quick little treat is one of the best. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
¼ cup plus ½ TBLSP granulated sugar, divided<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
2 TBLSP vegan butter<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
¼ cup all-purpose flour<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Pinch baking powder<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Sprinkle of ground ginger<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 TBLSP non-dairy plain or vanilla yogurt (I use soy, but
use whatever you like)<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1-2 small plums, quartered and pitted<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
½ teaspoon lemon juice<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Sprinkle of ground cinnamon<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat the oven to 350 degrees Fahrenheit. Lightly grease a
4- or 5-inch cake pan. <o:p></o:p></div>
<div class="MsoNormal">
</div>
<ol>
<li>In a small bowl, cream the sugar and butter until they’re
fluffy.</li>
<li>Add the flour baking powder, and ginger, and incorporate
them well.</li>
<li>Add the yogurt and mix it all together.</li>
<li>Pour the batter into the prepared cake pan, smoothing the
top. Arrange the plums pleasantly on the top, skin side up.</li>
<li>Sprinkle lemon juice on the plums, just enough to get their
surfaces shiny and wet, and then sprinkle the cinnamon and the ½ TBLSP of sugar
onto it.</li>
<li>Bake for 45-50 minutes, until a toothpick inserted in the
center comes out clean.</li>
</ol>
<o:p></o:p><br />
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<o:p></o:p></div>
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<o:p></o:p></div>
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<o:p></o:p></div>
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<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<br />
<div class="MsoNormal">
Cool on a rack.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-EVSvA7g12CA/V5on7ifR2kI/AAAAAAAAC3Y/5Q-eB1O9_I0gNUIG0YndeCgOEirToU17QCLcB/s1600/Plum%2BTorte%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://2.bp.blogspot.com/-EVSvA7g12CA/V5on7ifR2kI/AAAAAAAAC3Y/5Q-eB1O9_I0gNUIG0YndeCgOEirToU17QCLcB/s320/Plum%2BTorte%2B1.JPG" width="320" /></a></div>
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Melanie Spillerhttp://www.blogger.com/profile/08519707216681891143noreply@blogger.com0tag:blogger.com,1999:blog-8282725486727539704.post-68779546097412973912016-07-25T09:37:00.000-07:002016-07-25T09:37:13.999-07:00Chocolate Cherry Cake with Chocolate Glaze for One <div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-vIULYBij4YA/V5Y-rSOdygI/AAAAAAAAC3M/Lsxf_XkJQ-YO17X9vwkqGnzs4kU9S9C3ACEw/s1600/Chocolate%2BCherry%2BCake%2Bwith%2BChocolate%2BGlaze.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-vIULYBij4YA/V5Y-rSOdygI/AAAAAAAAC3M/Lsxf_XkJQ-YO17X9vwkqGnzs4kU9S9C3ACEw/s320/Chocolate%2BCherry%2BCake%2Bwith%2BChocolate%2BGlaze.JPG" width="320" /></a></div>
<div style="background: white; line-height: 15.75pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .25in;">
<span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 15.75pt;">It’s summertime and
there’s fresh fruit on every corner. Cherries have been really good this year
and I may have bought too many. What to do, what to do…</span></div>
<div style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .25in; mso-add-space: auto;">
<strong><span style="font-family: Calibri, sans-serif; font-size: 11pt;">For the Cake:<o:p></o:p></span></strong></div>
<div style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: .25in; mso-add-space: auto;">
<span style="font-family: Calibri, sans-serif; font-size: 11pt;">6 TBLSP all-purpose
flour<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: .25in; mso-add-space: auto;">
<span style="font-family: Calibri, sans-serif; font-size: 11pt;">3 TBLSP granulated
sugar<span class="apple-converted-space"><o:p></o:p></span></span></div>
<div style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: .25in; mso-add-space: auto;">
<span style="font-family: Calibri, sans-serif; font-size: 11pt;">4 teaspoons cocoa
powder<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: .25in; mso-add-space: auto;">
<span style="font-family: Calibri, sans-serif; font-size: 11pt;">1/2 teaspoon espresso
powder<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: .25in; mso-add-space: auto;">
<span style="font-family: Calibri, sans-serif; font-size: 11pt;">1/4 teaspoon baking
soda<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: .25in; mso-add-space: auto;">
<span style="font-family: Calibri, sans-serif; font-size: 11pt;">Pinch salt<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: .25in; mso-add-space: auto;">
<span style="font-family: Calibri, sans-serif; font-size: 11pt;">Slosh vanilla extract<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: .25in; mso-add-space: auto;">
<span style="font-family: Calibri, sans-serif; font-size: 11pt;">1/4 teaspoon apple
cider vinegar (or lemon juice)<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: .25in; mso-add-space: auto;">
<span style="font-family: Calibri, sans-serif; font-size: 11pt;">4 teaspoons vegetable
oil<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: .25in; mso-add-space: auto;">
<span style="font-family: Calibri, sans-serif; font-size: 11pt;">1/4 cup water<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: .25in; mso-add-space: auto;">
<span style="font-family: Calibri, sans-serif; font-size: 11pt;">1/2 cup dark
cherries, pitted and halved<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .25in; mso-add-space: auto;">
<b><span style="font-family: Calibri, sans-serif; font-size: 11pt;">For
the Glaze:<o:p></o:p></span></b></div>
<div style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: .25in; mso-add-space: auto;">
<span style="font-family: Calibri, sans-serif; font-size: 11pt;">1 ounce dark
chocolate (that’s about 15 dark chocolate chips, if you don’t have a scale)<span class="apple-converted-space"><o:p></o:p></span></span></div>
<div style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: .25in; mso-add-space: auto;">
<span style="font-family: Calibri, sans-serif; font-size: 11pt;">1/2 tablespoon hot
water<span class="apple-converted-space"><o:p></o:p></span></span></div>
<div style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: .25in; mso-add-space: auto;">
<span style="font-family: Calibri, sans-serif; font-size: 11pt;">Slosh vanilla extract<span class="apple-converted-space"><o:p></o:p></span></span></div>
<div style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: .25in; mso-add-space: auto;">
<span style="font-family: Calibri, sans-serif; font-size: 11pt;">Sliced or chopped
fresh cherries (for garnish)<o:p></o:p></span></div>
<div style="background: white; line-height: 15.75pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .25in;">
<b><span style="font-family: Calibri, sans-serif; font-size: 11pt;">Make the Cake:<o:p></o:p></span></b></div>
<div style="background: white; line-height: 15.75pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .25in;">
<span style="font-family: Calibri, sans-serif; font-size: 11pt;">Preheat oven to 350 degrees
Fahrenheit. Grease a 4-inch round cake pan. I often use a single-serving
casserole for a cake pan.<o:p></o:p></span></div>
<div style="background: white; line-height: 15.75pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .25in;">
</div>
<ol>
<li><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 15.75pt;">In a small bowl,
whisk together the flour, sugar, cocoa, espresso, baking soda, and salt.</span></li>
<li><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 15.75pt;">Add the vanilla,
vinegar, oil, and water and combine until the batter is smooth.</span></li>
<li><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 15.75pt;">Stir in the cherries.
Plop the batter into the prepared pan.</span></li>
<li><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 15.75pt;">Bake for 35 minutes,
or until a toothpick inserted into the center comes out clean.</span></li>
</ol>
<br />
<div style="background: white; line-height: 15.75pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .25in;">
<span style="font-family: Calibri, sans-serif; font-size: 11pt;">Let it cool in the
pan on a wire rack for 5-10 minutes and then get all the rest of the way cool
before applying the glaze. <o:p></o:p></span></div>
<div style="background: white; line-height: 15.75pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .25in;">
<b><span style="font-family: Calibri, sans-serif; font-size: 11pt;">Make the Glaze:<o:p></o:p></span></b></div>
<div style="background: white; line-height: 15.75pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .25in;">
</div>
<ol>
<li><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 15.75pt;">In a double boiler,
melt the chocolate. Stir in hot water and vanilla extract and stir until it’s
glassy smooth. If the chocolate appears to seize up, keep stirring. After a few
minutes, it will turn into a workable consistency.</span></li>
</ol>
<br />
<div style="background: white; line-height: 15.75pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .25in;">
<b><span style="font-family: Calibri, sans-serif; font-size: 11pt;">Assemble the Cake:<o:p></o:p></span></b></div>
<div style="background: white; line-height: 15.75pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .25in;">
</div>
<ol>
<li><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 15.75pt;">With a delicate
touch, spread the glaze onto the cooled cake and garnish with fresh cherries.</span></li>
</ol>
<br />
<div style="background: white; line-height: 15.75pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .25in;">
<span style="font-family: Calibri, sans-serif; font-size: 11pt;">This cake can be
served cold from the refrigerator or at room temperature. <o:p></o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-fq2GTJeM-tU/V5Y-pwfwXSI/AAAAAAAAC3M/knXt5QAfaIkm6flHWzzBqfHy7Hj21Y4YwCEw/s1600/Chocolate%2BCherry%2BCake%2Bwith%2BChocolate%2BGlaze%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://3.bp.blogspot.com/-fq2GTJeM-tU/V5Y-pwfwXSI/AAAAAAAAC3M/knXt5QAfaIkm6flHWzzBqfHy7Hj21Y4YwCEw/s320/Chocolate%2BCherry%2BCake%2Bwith%2BChocolate%2BGlaze%2B1.JPG" width="240" /></a></div>
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Melanie Spillerhttp://www.blogger.com/profile/08519707216681891143noreply@blogger.com0tag:blogger.com,1999:blog-8282725486727539704.post-46584826406065084812016-07-21T08:30:00.000-07:002016-07-21T08:30:28.536-07:00Plum Breakfast Bar for One<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-En_SDuUpMMg/V5BW7NMLPTI/AAAAAAAAC1U/3IOdCz1YJHU6BO8vkhoL0tRD39uh-e0TgCLcB/s1600/Plum%2BLoaf.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-En_SDuUpMMg/V5BW7NMLPTI/AAAAAAAAC1U/3IOdCz1YJHU6BO8vkhoL0tRD39uh-e0TgCLcB/s320/Plum%2BLoaf.JPG" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This little treat is substantial enough to keep you happy
all day. It’s not terribly sweet despite the dates and banana, and get this—you
can make it gluten-free, and it’s just as happy a plate of wonderful.<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
¼ cup whole wheat flour (spelt or almond flour would do
just as nicely)<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
¼ cup oats<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
¼ teaspoon cinnamon<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Pinch baking powder<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Pinch salt<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 or 2 (depending on their size) dates, chopped<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Slosh vanilla extract<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1/3 ripe banana<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
4 teaspoons non-dairy milk (I like almond)<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
½ teaspoon apple cider vinegar<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
2 fresh plums, pitted and sliced thinly<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat the oven to 400 degrees Fahrenheit. Grease a 5-inch
baking pan. I used an oval casserole. <o:p></o:p></div>
<div class="MsoNormal">
</div>
<ol>
<li>In a small bowl. Combine the flour, oats, cinnamon, baking
powder, and salt. Mix them well.</li>
<li>Using a blender or food processor, whirl the dates, vanilla
extract, banana, milk, and vinegar for a bit. It will be a little lumpy.</li>
<li>Add the date mixture to the flour mixture and combine it
well.</li>
<li>Plop the batter into the bottom of your baking pan and spread
it out, making the surface flat. Arrange the plum slices artfully on top.</li>
<li>Bake for 20-25 minutes, until a toothpick comes out clean.</li>
</ol>
<o:p></o:p><br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
Cool on a wire rack for 5 minutes before pulling it out of
the pan and slicing it. It has just the right amount of chew to go with your
cuppa. <o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-w6qcix8rzqI/V5BW5w2MMLI/AAAAAAAAC1Q/FN3HbekWVugqVDWhFnmxVS06N59RJFFjQCLcB/s1600/Plum%2BLoaf%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://1.bp.blogspot.com/-w6qcix8rzqI/V5BW5w2MMLI/AAAAAAAAC1Q/FN3HbekWVugqVDWhFnmxVS06N59RJFFjQCLcB/s320/Plum%2BLoaf%2B1.JPG" width="320" /></a></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<b>Variations:<o:p></o:p></b></div>
<br />
<div class="MsoNormal">
</div>
<ul>
<li>Leave off the plums and add dried thyme to the dough instead
of cinnamon, and top it with olives for a savory version. </li>
</ul>
<o:p></o:p><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
Melanie Spillerhttp://www.blogger.com/profile/08519707216681891143noreply@blogger.com0tag:blogger.com,1999:blog-8282725486727539704.post-61886770495533809882016-07-18T08:30:00.000-07:002016-07-18T08:30:40.234-07:00Radical Rangoons for One<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-qhUCptaZDJo/V4xjEhnxlEI/AAAAAAAACyg/X9hwkPJEzP44e4nOy7Ie-Ivm82DxPHWgACLcB/s1600/Radical%2BRangoons.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-qhUCptaZDJo/V4xjEhnxlEI/AAAAAAAACyg/X9hwkPJEzP44e4nOy7Ie-Ivm82DxPHWgACLcB/s320/Radical%2BRangoons.JPG" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This little recipe is usually an appetizer, but it’s so
good, you’ll want to make a meal out of it. Vegan wanton wrappers are hard to
find, but it’s not hard to make your own. They’re not pristine and perfect like
the store-bought ones, but you won’t care when the nori recalls the sea to your
taste buds and the horseradish makes you glad you were born. <o:p></o:p></div>
<div class="MsoNormalCxSpMiddle">
<b>For the Wanton Wrappers</b>:<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
½ cup all-purpose flour<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Pinch of salt<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
2 TBLSP hot water (not boiling)<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle">
<b>For the Filling:<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 TBLSP canola oil, more for frying<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 garlic clove, minced<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
2 green onions, chopped<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
5 fresh shiitake mushrooms (or any other kind you
like—oyster would be particularly good)<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Slosh of tahini or soy sauce <o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
4 TBLSP vegan cream cheese<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
For Assembly:<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle">
<b>For Assembly:<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 nori sheet, cut into 2-inch squared<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle">
<b>For the Sauce:<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 TBLSP Dijon-style mustard<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
2 teaspoons freshly grated horseradish<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Make the Wanton
Wrappers:<o:p></o:p></b></div>
<div class="MsoNormal">
</div>
<ol>
<li>Combine the flour and salt in a small bowl (a cereal bowl
will do) and add in the water. Knead it until it’s a supple dough, a little bit
shiny and fairly sticky. You may have to add pinches of flour or dribbles of
water to get it right.</li>
<li>Roll the lovely dough into a ball, dust it with flour, and
wrap with plastic wrap. Let it sit in a quiet corner meditating for about half
an hour. (Not in the refrigerator.)</li>
<li>When its time has come, unwrap the dough and plop it onto a
lightly floured surface. I like to cover my counter in waxed paper because it
makes cleanup easier, but you flour whatever surface appeals to you.</li>
<li>Knead the dough for about 2 minutes. It will seem springier
than it did before its rest and have a quiet sheen to it.</li>
<li>Roll the dough into a log about 1-inch thick and slice the
log into 1-inch segments. I get 6 or 8, depending on my mood.</li>
<li>Flatten the pieces of dough into little rounds with your fingers,
and then hit ‘em with the rolling pin to make them very thin and about 3-inches
in diameter. Mine aren’t exactly round and it still works out just fine.</li>
</ol>
<ul><ul>
<li>Another
method is to roll out one big sheet and then cut it into 3-inch squares, and
fold the little darlings into triangles over the filling. This way gets a less
tender wanton, but it’s still pretty darn good.</li>
</ul>
</ul>
<o:p></o:p><br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
If you’re not using them right away, wrap the circles (or
squares) individually in plastic wrap and then let them enjoy the quiet and darkness
of the refrigerator. They’ll keep about a week, so it’s definitely something
you can do the night before. <o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-CUlX-MZvaFg/V4xiuWBBWdI/AAAAAAAACyU/DP10gXbxSRQmC0Fa0HgtuQjO8SDUfJKfQCLcB/s1600/Radical%2BRangoons%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://3.bp.blogspot.com/-CUlX-MZvaFg/V4xiuWBBWdI/AAAAAAAACyU/DP10gXbxSRQmC0Fa0HgtuQjO8SDUfJKfQCLcB/s320/Radical%2BRangoons%2B2.JPG" width="320" /></a></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<b>Make the Filling:<o:p></o:p></b></div>
<div class="MsoNormal">
</div>
<ol>
<li>In a small skillet, heat the TBLSP of canola oil over medium
heat. Add the garlic and onions and sauté them for 45 seconds or so, until they
start to smell fabulous.</li>
<li>Add in the mushrooms and cook, stirring merrily, until
they’re tender.</li>
<li>Add the tahini or soy sauce and remove from the heat.</li>
<li>Add in the cream cheese and combine until thoroughly mixed.
The heat will melt the cheese a bit.</li>
<li>Set aside until it’s completely cooled.</li>
</ol>
<o:p></o:p><br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<b>Make the Sauce:<o:p></o:p></b></div>
<div class="MsoNormal">
</div>
<ol>
<li>In a small bowl, vigorously stir the mustard and
horseradish.</li>
<li>I made a second sauce (equal parts—about 1 TBLSP each—of
tahini, mirin, rice vinegar, and miso, tossed in a little garlic powder and
whisked until smooth), which is my go-to dipping sauce, but it was too bland
for these little minxes. You’ll want the fire of the horseradish, so I didn’t
include the recipe for the second sauce in the ingredients section.</li>
</ol>
<o:p></o:p><br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<b>Assemble the
Rangoons:<o:p></o:p></b></div>
<div class="MsoNormal">
</div>
<ol>
<li>In a large skillet, heat about ¼-inch of canola oil over
high or medium-high heat.</li>
<li>Peel one of the wrappers up from its little plastic wrap so
you know that it’s inclined to roam freely, and then set it down again. You
might try stretching it a bit while it’s up in the air, just enough to get it
roundish and about 3 inches. I tried loading them up in my hand, but the heat
of my hands made the dough stick and we had to have a serious conversation
about cooperating. So put the wrappers down again.</li>
<li>In the center of your wrapper, place a square of nori. In
the center of the nori, place a blop, maybe a scant teaspoon, of the filling.</li>
<li>Wet your finger (I put a little bowl of water there to
prevent wasting water or getting glop all over my faucet), and trace the circumference
of the wrapper with your wet finger.</li>
<li>Fold the little darling into a semi-circle (or triangle), pinching or
folding the edges together. The water will help. Try to avoid the filling
pushing its way out. It will be petulant and try, but you’re in charge here. The
nori will fold in half on the inside and make a sturdy spine for the little thing, if you do it right.</li>
<li>Repeat with the rest of the wrappers and filling.</li>
<li>Fry the assembled rangoons in the hot oil, turning them over
when the first side is golden.</li>
<li>Let the finished rangoons rest in splendor on a paper towel
and then serve immediately with the prepared sauce.</li>
</ol>
<o:p></o:p><br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEzmlA-2JsG9r-DVWaS8dvDbnsxxc-gWPL8V0bKyigtkkfw8S8TF_g0Oez2txOvgejSHjtSRm-aaVic9vOYrOf0Hbfxb04eexrZk5hI6AM9pvTMwpRI4Lkh_O0oaED4dhq4lYdWrPL_0Gp/s1600/Radical+Rangoons+3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEzmlA-2JsG9r-DVWaS8dvDbnsxxc-gWPL8V0bKyigtkkfw8S8TF_g0Oez2txOvgejSHjtSRm-aaVic9vOYrOf0Hbfxb04eexrZk5hI6AM9pvTMwpRI4Lkh_O0oaED4dhq4lYdWrPL_0Gp/s320/Radical+Rangoons+3.JPG" width="320" /></a></div>
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<a href="https://2.bp.blogspot.com/-hyJrdAEWhg4/V4xix14qIxI/AAAAAAAACyY/7LAo_DycDdo9F0UAeQLCXKTVc273Umz0gCLcB/s1600/Radical%2BRangoons%2B1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="240" src="https://2.bp.blogspot.com/-hyJrdAEWhg4/V4xix14qIxI/AAAAAAAACyY/7LAo_DycDdo9F0UAeQLCXKTVc273Umz0gCLcB/s320/Radical%2BRangoons%2B1.JPG" width="320" /></a><o:p> </o:p></div>
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<o:p><br /></o:p></div>
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<o:p><br /></o:p></div>
Melanie Spillerhttp://www.blogger.com/profile/08519707216681891143noreply@blogger.com0tag:blogger.com,1999:blog-8282725486727539704.post-6029757183003681592016-07-15T13:48:00.000-07:002016-07-15T13:48:22.994-07:00Bean and Rice Meatless Balls for One<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-ftDOzcvHi00/V4kgbtcdgvI/AAAAAAAACxY/ovvm2BRPqMEqblsF_9FZRsbyPRWNXJ9-ACLcB/s1600/Meatless%2BBalls%2B3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-ftDOzcvHi00/V4kgbtcdgvI/AAAAAAAACxY/ovvm2BRPqMEqblsF_9FZRsbyPRWNXJ9-ACLcB/s320/Meatless%2BBalls%2B3.JPG" width="320" /></a></div>
<br />
<div class="MsoNormal">
These delicate little balls have a very mild flavor. You
could go nuts with seasoning, or, if you’re like me, go nuts with a flavorful
sauce. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
2 TBLSP olive oil<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
¼ small yellow onion<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
2 ounces sliced mushrooms (about ½ cup), button, cremini,
Portobello—whatever you have<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
½ shallot, sliced thinly<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 clove garlic, minced<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1/3 cup cooked beans (black, garbanzo, navy—whatever you
like, even lentils!)<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
2 TBLSP fresh flat-leaf parsley, leaves only<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1/3 cup cooked brown rice<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
2 TBLSP breadcrumbs (use gluten-free, if you like, so long
as they’re fresh)<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
½ teaspoon tapioca starch (which is the same thing as
tapioca flour)<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
¼ teaspoon salt<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Ground black pepper, to taste<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Canola for frying<o:p></o:p></div>
<div class="MsoNormal">
</div>
<ol>
<li><o:p> </o:p>In a non-stick pan, add the olive oil and sauté the onion
and mushrooms until they’re lightly browned. </li>
<li>Add the shallots until they begin to soften and brown.</li>
<li>Add the garlic and cook for one minute, until just fragrant.
Transfer the onions and mushrooms to a food processor.</li>
<li>Add the beans, parsley, rice, breadcrumbs, tapioca starch,
salt and pepper to the food processor and pulse until the mixture just barely
comes together in a ball. Taste for seasoning and adjust. Refrigerate for 30
minutes. It seems to help with the frying.</li>
<li>With your hands, form the mixture into 1-2-inch balls. There
should be between 6 and 10 of them.</li>
<li>In the same non-stick pan you used before, heat some oil for
frying—it’s not deep-fry, but there should be plenty of oil in there to make
the cooking go quickly. Panfry the balls in a single layer, about 2 minutes on
each side. Depending on the size of your pan, you may need more than one batch. </li>
<li>Let them rest on a paper-towel-covered plate while you
prepare whatever vessel and sauce they’re going onto.</li>
</ol>
<o:p></o:p><br />
<div class="MsoNormal">
<o:p></o:p></div>
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<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-V1Yn0fzRNEM/V4kgcrSWUNI/AAAAAAAACxc/99sa4KEWKq4tqHG2IaeviKwdjIybNyA0wCLcB/s1600/Meatless%2BBalls%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://3.bp.blogspot.com/-V1Yn0fzRNEM/V4kgcrSWUNI/AAAAAAAACxc/99sa4KEWKq4tqHG2IaeviKwdjIybNyA0wCLcB/s320/Meatless%2BBalls%2B1.JPG" width="320" /></a></div>
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<br /></div>
<div class="MsoNormal">
Shown here with <a href="http://melaniespiller.blogspot.com/2014/10/mushroom-seitan-stroganoff-for-one.html">Stroganoff
Sauce</a>(immediately above and below) and <a href="http://melaniespiller.blogspot.com/2016/03/portobello-mushroom-sauce-for-one.html">Portobello
Mushroom Sauce</a> (up at the top). <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
It’s nice served in a sauce (I like mushroomy sauce, like <a href="http://melaniespiller.blogspot.com/2015/11/biscuits-and-gravy-for-one.html">Mushroom
Gravy</a><span class="MsoHyperlink">,</span> but you might also try <a href="http://melaniespiller.blogspot.com/2014/06/pizza-for-one.html">pesto</a> or
a tomato sauce), on a sandwich slathered with pesto or mustard, or dipped into
a <a href="http://melaniespiller.blogspot.com/2016/05/roasted-vegetables-with-ranch-dressing.html" target="_blank">ranch-style dressing</a> on the end of a toothpick. Oh, and why not put them on
top of a big pile of pasta or on a pizza, while you’re at it! <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-PkyJUp3ukP4/V4kg-3BtrrI/AAAAAAAACxk/EE2X1kkc3TEckNXWGLpJmnO1TAz1zQKqACLcB/s1600/Meatless%2BBalls.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://2.bp.blogspot.com/-PkyJUp3ukP4/V4kg-3BtrrI/AAAAAAAACxk/EE2X1kkc3TEckNXWGLpJmnO1TAz1zQKqACLcB/s320/Meatless%2BBalls.JPG" width="320" /></a></div>
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</div>
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<br /></div>
<div class="MsoNormal">
<o:p></o:p>You could also make this into two burger-sized patties and fry or bake for a hamburger experience.</div>
Melanie Spillerhttp://www.blogger.com/profile/08519707216681891143noreply@blogger.com0tag:blogger.com,1999:blog-8282725486727539704.post-51144986895213285152016-07-11T09:25:00.000-07:002016-07-11T09:25:43.501-07:00Chocolate Tofu Cake with Peanut Butter Drizzle for One<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-TWK23RmS_hU/V4PFwzdFqmI/AAAAAAAACw0/JOla2hLGF8c-FPvjf6Aix5iUFlzB5m6cwCLcB/s1600/Chocolate%2BTofu%2BCake%2Bwith%2BPeanut%2BButter%2BFrosting.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-TWK23RmS_hU/V4PFwzdFqmI/AAAAAAAACw0/JOla2hLGF8c-FPvjf6Aix5iUFlzB5m6cwCLcB/s320/Chocolate%2BTofu%2BCake%2Bwith%2BPeanut%2BButter%2BFrosting.JPG" width="320" /></a></div>
<br />
<div class="MsoNormal">
This cake is moist, VERY chocolatey, and has just the right
amount of sweetness to make any dessert-monger happy without making your
dentist nervous. You might want a more traditional frosting—I liked the lumpy
bumpy glaze-style frosting because I’m not very good at frosting cakes, and
this way, it could be the glaze’s fault. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<b>For a Single-Layer Cake:<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
7 TBLSP all-purpose flour<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
6 TBLSP granulated sugar<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
3 TBLSP cocoa powder<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1/3 teaspoon baking powder<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1/3 teaspoon baking soda<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Pinch of salt<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
¼ block silken tofu (about 4 ounces)<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 teaspoon vanilla extract<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
2 TBLSP water<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle">
<b>For the Drizzle:<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 TBLSP peanut butter<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 TBLSP non-dairy milk (I like almond, but any will do)<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
6 TBLSP confectioner’s sugar<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
Preheat the oven to 350
degrees Fahrenheit. Line the bottom of a 5-inch cake pan (I use a
single-serving casserole pan or a mini-loaf pan) with parchment paper and mist
lightly with cooking spray. Don’t forget the sides! <o:p></o:p></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<b>Make the Cake:<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle">
</div>
<ol>
<li>In a medium-sized bowl,
whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. </li>
<li>Blend the tofu into the
flour mixture with a fork, crumbling it up. The batter will be wet but very
thick.</li>
<li>Add in the vanilla and
water. You might use more or less water, depending on how batter-like the
mixture is. Dispense the batter into the prepared pan.</li>
<li>Bake for 30-40 minutes,
until a toothpick comes out clean from the center.</li>
</ol>
<o:p></o:p><br />
<div class="MsoNormalCxSpMiddle">
<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle">
<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle">
<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle">
Cool the cake in the
pan for 5 minutes before turning out onto a wire rack to cool completely before
frosting. <o:p></o:p></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<b>Make the Drizzle:<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle">
</div>
<ol>
<li>Put the peanut butter
into a microwave-safe bowl and nuke it for 30 seconds. (You can heat it on the
stove just as well.)</li>
<li>Blend in the milk until
the mixture is fairly smooth (if you’re using chunky-style peanut butter, you
just have to be able to tell which lumps are peanuts and which need to be
addressed.)</li>
<li>Add in the powdered
sugar, half at a time, until it reaches a loose glaze consistency. You can make
it thicker with more peanut butter and thinner with more milk, depending on
whether you like it to be more like frosting or more like glaze.</li>
</ol>
<o:p></o:p><br />
<div class="MsoNormalCxSpMiddle">
<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle">
<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle">
<b>Assemble the Darling:<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle">
</div>
<ol>
<li>Plate the precious cake
and drizzle the peanut butter goodness over the top. Be as tidy or as neat as
you like. I melted a few chocolate chips in the microwave, sloshed in a tiny
bit of almond milk, and made a happy little hat with peanuts for my two-layer
cake. Yummm.</li>
</ol>
<o:p></o:p><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-xnL2wUTAkAw/V4PFzV0IvMI/AAAAAAAACw4/7Q01zfDN9w8iV2hue7wozZVm75u_5dofACLcB/s1600/Chocolate%2BTofu%2BCake%2Bwith%2BPeanut%2BButter%2BFrosting%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://4.bp.blogspot.com/-xnL2wUTAkAw/V4PFzV0IvMI/AAAAAAAACw4/7Q01zfDN9w8iV2hue7wozZVm75u_5dofACLcB/s320/Chocolate%2BTofu%2BCake%2Bwith%2BPeanut%2BButter%2BFrosting%2B1.JPG" width="320" /></a></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle">
<b>Variations: </b></div>
<div class="MsoNormalCxSpMiddle">
</div>
<ul>
<li>Make a layer cake<b>.
</b>Double the batter (as described below) and split it into two pans. Bake for
a little longer and level off the tops of the cakes when they’re properly cooled.
Make the much larger amount of Drizzle (as described below) and slather it on
the top of one cake. Perch the other one on top and slather or drizzle on top
of that.</li>
</ul>
<br />
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
<b>For a Two-Layer
Cake: <o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 1in;">
¾ cup plus 2 TBLSP all-purpose flour<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 1in;">
¾ cup granulated sugar<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 1in;">
6 TBLSP cocoa powder<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 1in;">
¾ teaspoon baking powder<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 1in;">
¾ teaspoon baking soda<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 1in;">
Pinch salt<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 1in;">
½ block silken tofu (about 7 ounces)<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 1in;">
1 teaspoon vanilla extract<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 1in;">
¼ cup water<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
<b>For a Two-Layer
Drizzle:<o:p></o:p></b></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 1in;">
3-5 TBLSP peanut
butter<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 1in;">
2-3 TBLSP non-dairy milk<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 1in;">
1 cup confectioner’s sugar <o:p></o:p></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
Follow the directions
as written, although you’ll want to adjust the cooking time by a few minutes
because the cakes are larger. <o:p></o:p></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-UcqMdII338Q/V4PHZ6VFU9I/AAAAAAAACxI/VTuSYXqOgXg2QRi_L3Qfw4NNTiqrs-9pgCLcB/s1600/Choc%2BTofu%2BCake%2Bw%2BPB%2BFrosting.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://3.bp.blogspot.com/-UcqMdII338Q/V4PHZ6VFU9I/AAAAAAAACxI/VTuSYXqOgXg2QRi_L3Qfw4NNTiqrs-9pgCLcB/s320/Choc%2BTofu%2BCake%2Bw%2BPB%2BFrosting.JPG" width="320" /></a></div>
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Melanie Spillerhttp://www.blogger.com/profile/08519707216681891143noreply@blogger.com0tag:blogger.com,1999:blog-8282725486727539704.post-11190938405159255792016-07-07T09:53:00.000-07:002016-07-07T09:53:45.357-07:00Broccoli and Kale Burger for One<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-qdVUnZTQNeA/V36IbqoC42I/AAAAAAAACwg/C643DE9wo2M0lISyPi0RS1lPI7aO281HACLcB/s1600/Broccoli%2Band%2BKale%2BBurger.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-qdVUnZTQNeA/V36IbqoC42I/AAAAAAAACwg/C643DE9wo2M0lISyPi0RS1lPI7aO281HACLcB/s320/Broccoli%2Band%2BKale%2BBurger.JPG" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This burger is quite delicate and nearly falls apart when
you touch it with the fork. But don’t let that dissuade you—a soft burger is a
delight to the palate as well as to the tummy.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
½ TBLSP olive oil<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
2 TBLSP chopped yellow onion<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
2 chopped green onions <o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 clove garlic, chopped finely<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
4 teaspoons coarsely chopped button
mushroom (about 2 large-ish ones)<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
½ teaspoon ground cumin<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 cup broccoli (florets and stems) <o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
¾ cup kale <o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
½ slice bread<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
1 teaspoon peanut butter<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
2 TBLSP walnut pieces<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Salt and pepper to taste<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 0.5in;">
Olive oil for frying</div>
<div class="MsoNormal">
</div>
<ol>
<li>In a skillet, heat the olive oil over medium heat, and sauté
the onion and green onions. This should take 3-5 minutes, just until the onion
begins to soften. Toss in the mushrooms and cook until most (but not all) of
the water has released and evaporated, about 3 more minutes.</li>
<li>Add the garlic and let it cook for 30 seconds to 1 minute,
just until fragrant.</li>
<li>Remove the onions and mushrooms from the heat and stir in
the cumin. It will smell fabulous.</li>
<li>In a food processor or blender, whirl the broccoli, until
it’s broken down into little pellets but isn’t mush. Place this in a bowl.
Repeat the blender-to-bowl activity with the kale and the bread. They don’t
need to end up in separate bowls because you’re about to mix them.</li>
<li>Add in the peanut butter and walnuts and mix it all
together. Taste it and add salt and pepper, if needed.</li>
<li>Form the mixture into a patty (or two, depending on your
mood) on top of a piece of plastic wrap. Cover with wrap (wrap with wrap) and
place in the freezer for 30 minutes. (Otherwise, it will be too soft to fry.)</li>
<li>In a small skillet, heat the olive oil and fry the patty for
about 5 minutes on each side.</li>
</ol>
<o:p></o:p><br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
Serve with carrot salad, on a bun, with a side of rice and
corn (as shown), or break it up to put on top of a nice crispy salad. <o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-Qrv_qgzy4sc/V36Ib_O9JxI/AAAAAAAACwk/e7rNA_G5zAEwf7klpvqqT-YH4KY3gOn3wCLcB/s1600/Broccoli%2Band%2BKale%2BBurger%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://2.bp.blogspot.com/-Qrv_qgzy4sc/V36Ib_O9JxI/AAAAAAAACwk/e7rNA_G5zAEwf7klpvqqT-YH4KY3gOn3wCLcB/s320/Broccoli%2Band%2BKale%2BBurger%2B1.JPG" width="320" /></a></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Variations:<o:p></o:p></b></div>
<div class="MsoNormal">
</div>
<ul>
<li>You could make the same kind of patty using equal amounts of
spinach, chard, or whatever your favorite green is.</li>
<li>Stuff a pita bread with the broken-up patty and some
veggies. Tahini sauce is pretty good with this.</li>
</ul>
<o:p></o:p><br />
<div class="MsoNormal">
<o:p></o:p></div>
<br />
<div class="MsoNormal">
<br /></div>
Melanie Spillerhttp://www.blogger.com/profile/08519707216681891143noreply@blogger.com0