More Curry and Muffins

Last night for dinner, I made another lovely, spicy curry from Real Vegetarian Thai. It was the Red Curry with Eggplant and Sweet Peppers. It had much more flavor and variety than the other curry I made from this book, but the other curry was good in it's own way too. My mom didn't like it too much because it was too spicy for her. She really hates spicy food. It had lime leaves in them, which have a real strong flavor, so maybe that was too much for her too, but I liked it.



I also made the Banana Date Walnut Muffins from the Fatfree Vegan Kitchen blog. I knew about these muffins since Susan first blogged about them, but I never considered actually making them until I read about how much VeggieGirl enjoyed them. So, yesterday afternoon, when there was yet another pile of brown bananas sitting on the table threatening to ferment, I decided to make the highly rated muffins. I made a few minor adjustments to the original recipe: I used all whole wheat pastry flour, I used unsweetened almond milk + 1/2 tsp vanilla instead of vanilla soymilk, and used 1/3 cup of date sugar instead of 1/2 cup of white sugar. Even with these modifications, they turned out wonderful! They were so moist and sweet, and the tops seemed to rise more than most of my previous attemps at making muffins have. The only problem was at first the muffins stuck to the paper muffin cups I used. However, I had one today and for the most part, I was able to get the paper off without parts of the muffin stick to the paper. I think the muffins just needed to sit and firm up more.


Today I finished my first week of my ACC class, and I am so glad it's over. I'm so sore! I bet I'll get used to it though. Have a great day everyone.

Scrambled Tofu!

Yeah, the title's working again!




Last night, I finally tried scrambled tofu for the first time ever. I'm probably the only vegan in the world who waited for 2 years and 7 and a half months after becoming vegan to make scrambled tofu. I never knew what I was missing! This stuff is so delicious, and very healthy too. I used the recipe from Vegan with a Vengeance, and added some tomatoes and spinach in addition to the mushrooms, carrots, onions and garlic already in the recipe. It was great, but next time I make it I'm going to add some Bragg's, because I think that would really perk it up and greatly improve the flavor. Also, I might put it on a tortilla, maybe with some salsa. Still, it was great, and really quick and easy to make. I bet it would be great on a weeknight during the school year!

I guess that's all I have to say for now, but tonight I will be making yet another curry from Real Vegetarian Thai, and soon I think I will make muffins too, so I will probably post again tonight or tomorrow about that. Have a great day everyone!

First, before I tell about the curry we had tonight, I have some wonderful news. Today I finally got my AP scores! I've been waiting so long for them, worrying that I would score as well as I expected. Well, I had absolutely nothing to worry about! I scored exactly what I had expected and wanted to score! I got a 5 (the highest you can score) in Chemistry and US History, and a 4 in English Language and Composition! I was so happy and relieved, but really, deep down I always knew I scored well. I worked hard all year and studied, and all that effort payed off.

Also, today I start my 5 and a half week Stretching and Flexiblity class at Austin Community College. This class is just what I need to get into shape. I already walk and or jog for about an hour nearly every day, but I don't do any strength training or stretching, which is what I really need, so this class is perfect. But, the class is nearly two hours long for four days a week, so I may be really tired afterwards. Also, I need another half credit of P.E. in order to graduate next year, and this class counts as a P.E. equivalent, and it's only fourty dollars. This way, I can have just 5 classes this year, and two off periods, and avoid the horrors of high school P.E. as a senior.



Anyway, here was what we had for dinner tonight: Red Curry With Tofu, Sweet Red Peppers and Snow Peas. We used unsweetened Almond Breeze instead of coconut milk. Even with almond milk, it was still great. It was very light and fresh, with the peppers and snow peas still delightfully crunchy, yet flavorful and spicy at the same time. I got the recipe from Real Thai Vegetarian by Nancie McDermott.

For dinner tonight, I made Spicy Garlic Toss from How It All Vegan!. Along with it, we had whole wheat linguine, cooked lima beans, and grilled zucchini from the farmer's market last Saturday. I've never grilled zucchini before, and it didn't get any black grill marks or get really dry. In fact, it just barely got brown. I put it on a piece of foil because I really don't want to put it directly on the grill, since the grill is also used to grill meat for my brother (not at the same time, but still, it grosses me out). It still tasted pretty good, though. The garlic toss was very flavorful too. Overall, it was a very quick and easy meal to make, and pretty tasty.

For some reason it won't let me make a title. I don't know why. Anyone else having this problem?

Lentil Vegetable Pasta

For dinner tonight, I made a recipe of my own, making it up as I went along. I was trying to use up a lot of odds and ends in the frig, especially the HUGE zucchinis we bought at the farmer's market. It didn't really come out how I had wanted it to, but it still tasted great. Here is the recipe:

Lentil Vegetable Pasta

Ingredients:

For Lentils:

1 cup brown lentils, rinsed
3 cups water
1 tsp. each: cumin, bragg's, and garlic powder
1/4 tsp. cayenne

For Vegetables:

1/2 a large onion, chopped
3 cloves garlic, minced
1 TB fresh ginger, minced
3 stalks celery, sliced
2 TB tomato paste
1 tsp bragg's
1 tsp each: dried basil, oregano, thyme, ground cumin
1/2 tsp crushed red pepper
1/2 tsp dried rosemary
1 cup diced sweet potato
1 very large zucchini, sliced
1/2 cup fresh or frozen corn
1 handful cherry or pear tomatoes

8 oz. spaghetti or other pasta
water to cook pasta

Mix all ingredients for the lentils in a pot, bring to a boil, them simmer for 30-45 minutes, until lentils are tender. When lentils are done, drain them over a sauce pan so all the excess liquid goes into the pan, and set the lentils aside. Meanwhile, bring a pot of water to a boil and cook pasta according to package directions, and drain when finished.

Add onion, garlic, ginger and celery to the sauce pan that you just filled with liquid and cook on medium-high for a few minutes. Then, add tomato paste, bragg's, and seasonings, mix in the pan for a minute or two, then add the sweet potato, zucchini and corn. Stir to mix together, then put the lid on and cook over medium for 10 minutes, until sweet potato is tender. Then, add tomatoes and cooked lentils, place the lid back on and cook for 5 more minutes.

Add pasta to lentil-vegetable mixture and mix well to combine.

Variation: to make it quicker and less "stew-like," use canned chickpeas instead of lentils, or leave out completely.

Banana Bread and Stuffed Pattypan Squash

Remember those bananas? Well, yesterday we had a few left (about 10 or so), so I stuck some in the freezer and used the rest for this banana bread because there was no way they were going to make it any longer without fermenting. So, I made the Banana Bread from the Laurel's Kitchen Bread Book, using agave nectar for the sugar/honey called for. The result was out of this world! It was so moist and sweet, and had a lovely aroma!




And then for dinner tonight I stuffed the pattypan squash I got at the farmer's market on Saturday. I used Susan's recipe as a guide. However, instead of using her stuffing, I stuffed it with Kieran's Favorite Rice from How it All Vegan, which is a great big, messy but tasty mixture of rice, vegetables, beans, seasonings and tofu, and added in some of the scooped out squash. Here it is with the flesh scooped out and ready for the stuffing:

Now with the stuffing, before baking:

And here it is after baking:


It came out really tasty! I really enjoyed the squash itself, and the filling was great too. Happy Fourth of July everyone!

Spicy Thai Stew

Tonight I made Spicy Thai Stew from The Everyday Vegan by Dreena Burton. Now I know the picture doesn't look great. However, the picture does not do this stew justice. This stew is delicious! It tastes very rich and creamy, but is very nutritious and filled with a colorful variety of vegetables- red and yellow peppers, orange sweet potatoes, green celery, green and red swiss chard. It could have been a little more spicy, but that in no way took away from the overall appeal of this tasty stew. I used cashew butter instead of the almond butter called for, and it worked perfectly. I suppose the nut butter is intended to imitate coconut milk, but with much less saturated fat.

Banana and Mango Parfaits

Yesterday morning my dad and I went to the farmer's market and bought lots of luscious, local produce. In the picture above are organic cantaloupe, zucchini, red tomatoes, yellow pineapple heirloom tomatoes, organic red and yellow pear tomatoes, white pattypan squash, and peaches. In addition to what's in the picture, we also bought organic red and yellow and green peppers, organic cucumbers, and blackberries, but I was too lazy to take them out of the frig for this picture.



Where did I get so many bananas? Well, at the HEB closest to my house, whenever they have a lot of single bananas or they start to get a little bit too brown for the average customer, they fill a big, brown paper bag with them and sell the whole bag for $2! The bag probably has 15 pounds worth of bananas! So, of course, my father, who can never pass up a great deal, has to buy one whenever they have them! What you see in this picture is probably about half of what was originally there. So what to do with them?




Make banana sorbet, of course! To make the banana sorbet, first you have to peel ripe bananas, break them into 2-3 inch chunks, and freeze them for at least 24 hours. Then, you put the chunks in the food processor with some kind of liquid. Usually I use fresh orange juice, but this time, I put a few chunks of cantaloupe in the processor first, process, then add the banana chunks. This really worked well, making the sorbet creamier than it ever was with the orange juice. I made the mango sorbet in the same way, except I bought a bag of frozen mango instead of freezing fresh mango. The banana sorbet was delicious, although the mango sorbet was only so-so. It was not as sweet or creamy as the banana. To make these parfaits, I alternated layers of banana and mango sorbet and fresh sliced strawberries. Then, I put a fresh cherry on the very top. Yum!

Sweet and Sour Seitan and Vacation Pictures

Tonight I made Seitan Baked in Sweet and Sour Orange Sauce from Fatfree Vegan Kitchen. This is so delicious! I used the extra sauce to make a delicious stirfry of onions, garlic, ginger, carrots, celery, sugar snap peas, cremini mushrooms, bok choy and zucchini. I subbed lemon juice for the vinegar, arrowroot powder for the corn starch, and chipotle powder for the chili sauce. I also left out the sesame oil. Yum!

Now, here are some lovely vacation pictures:



Here is a picture of our first glimpse of the ocean.

Now here are a few from various places in Olimpic National Park:







And here is a very brave deer. This deer let us get about 5 feet from her without even flinching.



And here is a banana slug. Banana slugs are only found in Olimpic National Park!



One last thing before I end this post: ever time I try to log in to my blog, I have to reset my password because for some reason my old password will not work. Has anyone else had this problem? Any suggestions would be welcome.

No, I didn't give up on this blog...

I've just been really busy as well as lazy these last few months. Now there's so much to blog about! I worked really hard this last semester, but it really paid off! I finished the school year with excellent grades in all of my classes and completed my service hour requirements for NHS. In UIL, I made it to district and regional and came so close to making state in Science. At district, I got 5th place in Calculator and 2nd in Science, and at Regional, I got 5th in Science. If I had just got to 3rd place, I could have gone to state! Oh well, next year I will surely go to state! I also took three AP tests. I haven't gotten the scores yet, but I feel pretty confident that I did well, especially in Chemistry.

I have been out of school since May 25th. A few days after school ended, my parents, my oldest brother and I went on a three week long vacation to the Washington/Oregon area. My other brother stayed home with the animals. Not that he minded- he hates vacations! Too much driving! It was great, and I literally have hundreds of pictures, which I will probably post some of tomorrow. We saw Seattle, Portland, Olympic National Park, Orcas Island, and numerous beaches. It was a great vacation, but maybe it was a little too long. By the end we were all getting on each other's nerves.

Then, I came back to Texas. It has been raining and raining and raining ever since I came back! When my dad and I went to volunteer at the humane society today to find out that the dog area had flood with a foot of water last night! At least the rain has kept it much cooler than usual though. The highs have been only in the 80's since we came back, which is very unusual.

Also, guess what else? In April, my parents went vegetarian! They did this in honor of my 17th birthday and have been vegetarian even since! Unfortunately, they are not vegan. I honestly don't think my mother could ever be vegan. She really enjoys chocolate and candy and store-bought baked goods, as well as cheese, and doesn't like soy milk on her cereal. My dad might be able to though. Just have to wait and see...

I've recently bough three vegan cookbooks: Vegan with a Vengence, The Everyday Vegan, and Vegan Lunchbox! I also checked out six cookbooks from the library, so be prepared to see a lot of recipes from cookbooks in the next few weeks. Here are three recipes I have made over the last few days:

First up, Red Curry Vegetable Stir-Fry from Real Vegetarian Thai by Nancie McDermott.





Very good and very spicy. Tofu, green beans, japanese eggplant, basil, red pepper, curry paste. I also added add handful of bean sprouts, though it was not called for in the original recipe. Served with steamed kale.

Next, Auntie Bonnie's Lively Lentil Stew from How it All Vegan! by Tanya Barnard and Sarah Kramer.



This soup is really delicious. I really like lentil soups, and this one was no exception! I used several handfuls of spinach, rather than the half cup called for, and added in a few green beans we had layng around in the fridge.

And last but not least.... Lentils Rice Balls with Sneaky Momma's Tomato Sauce from Vegan Lunch Box by Jennifer McCann.



These balls came together so well. They were easy to form and held their shape so well. And they were so delicious. The sauce was so flavorful! I used a can of crushed tomatoes instead of the tomato paste and whole canned tomatoes called for. I served the Lentil-rice Balls and Tomato Sauce along with some steamed broccoli for a lovely, delicious meal.

Well, I guess that's all for now. I will post tomorrow with more about the vacation as well as a delicious recipe.