tag:blogger.com,1999:blog-71931611494081337872024-03-12T18:51:57.668-07:00365 Vegan ChallengeBritney A. Kreinerhttp://www.blogger.com/profile/04381609332710221135noreply@blogger.comBlogger65125tag:blogger.com,1999:blog-7193161149408133787.post-33707610178624854562013-01-04T19:35:00.000-08:002013-01-04T19:38:54.181-08:00Sushi Party!My room mates and I love to have sushi night once in a while, and it always turns into an occasion. It is such an involved, hands-on process that it is impossible not to be a fun and entertaining evening.<br />
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Any time we at a restaurant and have an opportunity to order sushi, we do, but it gets very expensive very quickly. Not to mention that it is quite hard to find sushi that is completely vegan! Even if it doesn't have fish, it usually has cream cheese or a mayo sauce or something like that. The best solution to these issues is to make it at home.<br />
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Sushi making is both an art and a science that I am still working on perfecting. I'll try my best to share what tips and tricks I've been able to figure out thus far. The website <a href="http://www.makemysushi.com/">www.makemysushi.com</a> has helped me to come a long way.<br />
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You'll need to start with the rice, and this is the most important part. In the international section at the grocery store, you should be able to find sushi grade rice. Get either this or a medium to short grain white rice--don't be tempted to use the long grain that you've probably got on hand. Follow the cooking directions on the bag, and be careful not to let it brown on the bottom. In a pot on the stove, dissolve 1/2 rice wine vinegar, 1/2 white sugar, and 1/4 salt. Pour over hot, cooked rice and gently work with a plastic or wooden spatula to help it cool to room temperature.<br />
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<tr><td class="tr-caption" style="text-align: center;">Sticky, seasoned sushi rice.</td></tr>
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Another important part is the sushi wrapper, a type of toasted seaweed called nori. I don't know much about brands, but get something that looked nice. I picked up terrible looking package (which I am pretty sure was about a decade old and it didn't have an expiration date for me to check) that was all in Japanese from a small Asian grocer, and it tasted terrible. I got a nice, new looking package with English instructions and bright colors and it tasted just fine. Trust your gut.<br />
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Finally, you'll need some fillings. I always have cucumber, green onion, and avocado. Make sure the avocado is fairly soft. I often also use carrot, bell peppers, lettuce, spinach, bean sprouts, and a Japanese radish called a daikon. I bet mushrooms and zucchini would also be great, and I've heard good things about plum sauce. This is the time to experiment and have fun. There is a sushi bar in Fredericksburg, VA that even serves up sushi with fruit filling. Go crazy! Also, this is a great opportunity to break out that dusty old mandolin with all those nifty attachments!<br />
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<tr><td class="tr-caption" style="text-align: center;">Vegan fillings!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Cucumber strips.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fine slice attachment for the mandolin. I use the normal slice setting for cucumbers.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Julienned carrots.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A Japanese daikon radish. You can find it at Asian markets and large grocery stores.<br />
I grated this one. They don't have a lot of flavor but they are good fillers.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXY4ltttLUNfZwk4qIdby78qaRHhHrTOi6rzxR_iGoULOtccZWilJDRTJQgNDDe_d4L2jGShYTtKCrKav4KC-CFuH0ISwaao5YS_IdFov5oC3TWTXFw6DwmEa-4qqX47HoORunlI8Az0w/s1600/101_2081.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXY4ltttLUNfZwk4qIdby78qaRHhHrTOi6rzxR_iGoULOtccZWilJDRTJQgNDDe_d4L2jGShYTtKCrKav4KC-CFuH0ISwaao5YS_IdFov5oC3TWTXFw6DwmEa-4qqX47HoORunlI8Az0w/s400/101_2081.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carla gnawed the rest of the avocado off of the pit.</td></tr>
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Now that you've gotten everything prepped and ready, get out your sushi mat. It is essential to wrap it neatly in plastic wrap--I learned the hard way that there is no way to properly clean a dirty mat. Begin by laying a piece of nori on the bamboo mat, shiny side down, with the edge of the seaweed touching the edge of the mat closest to you.</div>
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<tr><td class="tr-caption" style="text-align: center;">I had a hard time rolling the first time because my seaweed wasn't scooted down to the edge of the mat closest to me. I also didn't wrap my mat in plastic and I should have turned the nori so that the lines matched up with the mat. Oopse!</td></tr>
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Next, add the rice. You can use your fingers or a wooden/plastic spoon. Put a small heap of rice in the center of the nori and then begin spreading it outward. The layer should be very thin--you'll be sorry when it is time to roll if you are too liberal with the rice here. The layer should be thin enough the you can see the nori through the rice. Make sure it spreads all the way out to every edge except the one farthest from you--that edge should have about an inch left bare.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoSHfhxKBkrgL-27V7fbEt85DRaNK7SZnDOec3x6ifrtdStdj92HSBfn0pax33fnGeWf8z_A3NQcJCmQ37oiJbinLd5vjftZvyJdJydxYgmqyuWao4mH8nfjklbWv4fmkNJ64Ziw0WVWs/s1600/101_2092.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoSHfhxKBkrgL-27V7fbEt85DRaNK7SZnDOec3x6ifrtdStdj92HSBfn0pax33fnGeWf8z_A3NQcJCmQ37oiJbinLd5vjftZvyJdJydxYgmqyuWao4mH8nfjklbWv4fmkNJ64Ziw0WVWs/s640/101_2092.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can see that some of my rice got a little toasty at the bottom. Not good! Oh well--it still tasted alright and I learned for the next time to watch it closer. You can also see that my rice didn't go all the way out to the edges, which meant I had to discard the ends later.</td></tr>
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Now it is time to fill it up! Start layering fillings on the edge closest to you. Don't go <em>too </em>wild here, or else you won't be able to roll it. Make sure these go all the way out to the ends too.<br />
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<tr><td class="tr-caption" style="text-align: center;">The is about the fullest the sushi should get. This turned into a <u>big</u> roll.</td></tr>
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Here comes the hardest part: rolling the sushi. Slip your thumbs underneath the edge of the mat closest to you. Use your other fingers to tuck the vegetables in place while you roll the mat over top of the fillings. When the outside edge of the nori reaches the rice layer, slide the mat forward so it isn't trapped in the sushi and press firmly. Continue to roll forward until the entire sheet is rolled. Press the sushi log with your hands firmly to seal it and shape it. Unroll the mat and behold the beauty! This takes a few tries to get right, so don't be disappointed if it is a mess the first few times. Take a very sharp knife and slice it (half an inch to an inch thick, depending on how wide the roll is), wetting the blade with water between every cut.<br />
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<tr><td class="tr-caption" style="text-align: center;">Gorgeous! Makes me hungry just blogging about it...</td></tr>
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My favorite part of sushi is the toppings. I usually do sesame seeds and sliced green onions, but I also enjoy spicy mayo. Just mix up vegan mayo, chili paste (like sriracha), chili powder, and/or roasted chili oil until it tastes right. You can also try ponzu sauce, teriyaki sauce, or make your own garlic-ginger-soy sauce. This is one area that I will definitely be playing with in the future.<br />
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I hope that this post has inspired you to get inventive and have fun creating delicious vegan sushi of your own. Let me know what you come up with!</div>
Britney A. Kreinerhttp://www.blogger.com/profile/04381609332710221135noreply@blogger.com0tag:blogger.com,1999:blog-7193161149408133787.post-81179269057100279382013-01-01T21:23:00.000-08:002013-01-01T21:23:24.955-08:00"I Can't Believe It's Vegan" GravyAdmittedly, I was a little scared as I patrolled the internet for a carnivore-accepted gravy suitable for my family. They all had such an odd mix of ingredients and I <em>really </em>wanted to impress. You know, so I don't look like a crazy hippy or something. Vegan food is delicious, and I wanted to prove it through gravy!<br />
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This recipe came from a cute website called <a href="http://vegweb.com/recipes/i-cant-believe-its-vegan-gravy" target="_blank">VegWeb</a>. It has a different taste than other gravies I have had, but in a good way. It has a sort of tang to it that goes wonderfully with stuffing and mashed potatoes. Everyone in my family liked it, and happily dumped it on just about everything except for the pile of barcequed ribs that they were feasting on.<br />
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And the best part about this recipe is that it is easy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQ47hIGT_QhTDrjaJrh-EgTvantlA4ajXIuQolFckMPlpEfIpeR_QeX4Ss8IgKQOWzrzyMMSPM_uR50fdI2S8X-lqMufC1LfyFCXDe-9ssvGzrfRSZjVl-4VnWY7aMlNjoyjuHmTpTfA/s1600/101_2838.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQ47hIGT_QhTDrjaJrh-EgTvantlA4ajXIuQolFckMPlpEfIpeR_QeX4Ss8IgKQOWzrzyMMSPM_uR50fdI2S8X-lqMufC1LfyFCXDe-9ssvGzrfRSZjVl-4VnWY7aMlNjoyjuHmTpTfA/s320/101_2838.JPG" width="320" /></a></div>
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In a pot on medium heat, add:<br />
<ul>
<li>2 cups of vegetable broth</li>
<li>a dash of onion powder</li>
<li>a few dashes of garlic powder</li>
<li>2 tbsp nutritional yeast (optional, but I would recommend it)</li>
<li>a few generous dashes of soy sauce</li>
<li>a small squeeze of mustard (I used spicy mustard rather than yellow)</li>
<li>1/3 cup of flour</li>
<li>1 tbsp Earth Balance</li>
<li>salt</li>
<li>freshly cracked black pepper</li>
</ul>
Whisk it all together, heat to a simmer, and taste for proper seasonings. I think I might have also dumped in a splash of sherry, just for fun. I am looking for an excuse to make this recipe again. Enjoy!Britney A. Kreinerhttp://www.blogger.com/profile/04381609332710221135noreply@blogger.com0tag:blogger.com,1999:blog-7193161149408133787.post-23164880764338273142013-01-01T21:00:00.000-08:002013-01-01T21:10:25.870-08:00Green Bean CasseroleWhile I didn't appreciate this tradition quite so much as a kid, in my adult life green bean casserole has always been the food I look forward to most during the holidays. My mom made it the way that I'm sure the majority of people remember their mothers making it--straight out of a can. A can a green beans, a can of cream of mushroom soup, and even jarred mushrooms all got dumped into dish together to bake. Definitely not vegan, and probably not as healthy as it otherwise could have been either. I was skeptical as I searched for a recipe that would even come close to inspiring the joy and comfort I remember from years past, and I was amazed to find that the fresh, home-made, healthy version of green bean casserole is actually even better than the original version!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgley7Voctd3i2cocVnV2Yo7dcE_VSwe7Epw_fS-YYAXZUFL33h_5CdESEGyG6zDR267ilf8uiy5WU1KKSc51dMtQJfyI9lpOUIpV2w6qDrXiUcZ8sWBfLMrh7UHv3ri2knxwDfwcyOTvc/s1600/101_2837.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgley7Voctd3i2cocVnV2Yo7dcE_VSwe7Epw_fS-YYAXZUFL33h_5CdESEGyG6zDR267ilf8uiy5WU1KKSc51dMtQJfyI9lpOUIpV2w6qDrXiUcZ8sWBfLMrh7UHv3ri2knxwDfwcyOTvc/s400/101_2837.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Home-made Vegan Green Bean Casserole</td></tr>
</tbody></table>
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I found this recipe on <a href="http://blog.fatfreevegan.com/2006/11/best-vegan-green-bean-casserole.html" target="_blank">this blog</a>.<br />
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Preheat the oven to 425 degrees.<br />
<br />
First, put a pot of salted water on to boil. Have 1 1/2 to 2 pounds of fresh green beans trimmed and ready to go in. While you are waiting, slice up a container of mushrooms (about 12 ounces) and start those sauteeing in a separate pan. Add in three cloves of garlic, a pinch of cayenne pepper, and freshly cracked salt and pepper. Sautee the mushrooms until soft. When the water is boiling add the beans, cover, and cook for 6 minutes. Drain and rinse the beans in cold water to stop the cooking process.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy5sXUq0lEX_asRW0qELmd1xGdYnduqg9hhdTts4c8RwNDYvw2njfxv6XekEzlsuOfj-gCgOUoAwHBOL3tmcCfteae1lO3enV5uzJfHS9nQ8bakZJ7hpQs-ubK4YjxvcuR_gdqn8xc8bk/s1600/101_2941.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy5sXUq0lEX_asRW0qELmd1xGdYnduqg9hhdTts4c8RwNDYvw2njfxv6XekEzlsuOfj-gCgOUoAwHBOL3tmcCfteae1lO3enV5uzJfHS9nQ8bakZJ7hpQs-ubK4YjxvcuR_gdqn8xc8bk/s400/101_2941.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sautee the mushroom mixture and cook the beans.</td></tr>
</tbody></table>
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In a bowl, whisk together 2 tbsp of flour and 3/4 cup of vegetable broth. Add this to the mushrooms with 2 tbsp of sherry and 3/4 cup soy creamer (or unsweetned soy milk). Simmer, stirring, until mixture is thick. Taste the sauce here and adjust seasonings--the salt in this recipe is hard to get right, I find. Add the cooked beans, toss, and then pour the mixture into a casserole dish.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5fgv29ahyOPFLZ4LqiwdCpyXtScuNlUMRCIzmSy_naGCdZuybVgYwZ8xmrgVPpESFJISWSdNI22o8ZTutEs43BiRKH1TUpme_zWaJlAWgvb3XOOyMz_qH6YWui5aUhx_f63QzQncm89U/s1600/101_2943.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5fgv29ahyOPFLZ4LqiwdCpyXtScuNlUMRCIzmSy_naGCdZuybVgYwZ8xmrgVPpESFJISWSdNI22o8ZTutEs43BiRKH1TUpme_zWaJlAWgvb3XOOyMz_qH6YWui5aUhx_f63QzQncm89U/s320/101_2943.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toss the green beans, mushroom mixture, and then top and bake.</td></tr>
</tbody></table>
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In a food processor, process 1 1/2 slices of whole wheat bread, 1 tbsp Earth Balance, salt, and pepper until crumbly. Mix this while one container of fried onions and spread over the casserole. Bake for 15 minutes.<br />
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I thought about going all out and making some yummy, healthy breaded onion straws, but in the end I decided that that was more work than I felt like getting in to. Besides, what are the holidays with a little bit of fatty food and indulgence involved? This would be a fun future experiment though!<br />
<br />Britney A. Kreinerhttp://www.blogger.com/profile/04381609332710221135noreply@blogger.com0tag:blogger.com,1999:blog-7193161149408133787.post-33556231411965074632013-01-01T13:10:00.000-08:002013-01-01T13:13:14.329-08:00FestivitiesOne of the best and worst things about the holidays is definitely the food. Since I have been trying to cut back on certain elements in order to improve heart health, I was worried that being on vacation and celebrating the holidays would set me back. There have been a few temptations, but I think I've been pretty good this year. Here is a glimpse of what my festivities were like, with recipes to follow!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCFKxAH-hPqVT6RvCy02CCKstn9WUgrEYelqFqubKqQsllxQgtTNM5vDXUMs5uToOOK-PsKj23DjjrGuwxnNxJUnL_sCTYwW1jNWjufT3zgE7xYjOSpXuUWix2DnrMr4fe7R5k6X0Gi7A/s1600/hjlhk+;h.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCFKxAH-hPqVT6RvCy02CCKstn9WUgrEYelqFqubKqQsllxQgtTNM5vDXUMs5uToOOK-PsKj23DjjrGuwxnNxJUnL_sCTYwW1jNWjufT3zgE7xYjOSpXuUWix2DnrMr4fe7R5k6X0Gi7A/s640/hjlhk+;h.jpg" width="472" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Why yes, that is a fish themed Christmas tree.<br />
<a href="http://www.premierfloraldesign.com/?page_id=24" target="_blank">Premier Floral Design</a> is the coolest shop I have ever been in.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3S8DVxFS-PCY-2j-GxswaUePGcensjyIrGkiXiIOXM3ch6Z4uk_1HibZSJG5L70DJJv3ZckIuFel0qxfosoaYlGz34EK1i6hVxqQ_CM5C05uhnRyK8ARCNn-N7uk0BTzE9FUE8OCPuug/s1600/101_2831.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3S8DVxFS-PCY-2j-GxswaUePGcensjyIrGkiXiIOXM3ch6Z4uk_1HibZSJG5L70DJJv3ZckIuFel0qxfosoaYlGz34EK1i6hVxqQ_CM5C05uhnRyK8ARCNn-N7uk0BTzE9FUE8OCPuug/s400/101_2831.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The grilled ribs were for the meatatarians (basically everyone but me).</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivpGG_RSuwFYs6bFrIs0RswK3g3Ibn-JKXWsXM0j1Tpe2uCKkSEooPEmnUqCUlaknKtXXt6RyLLzfb60acBKjF7q_NoyvZED_ts5hHx5l3LHZt17aq7nAisckNcnYbgCEKh4yXvI1Zhkg/s1600/101_2833.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivpGG_RSuwFYs6bFrIs0RswK3g3Ibn-JKXWsXM0j1Tpe2uCKkSEooPEmnUqCUlaknKtXXt6RyLLzfb60acBKjF7q_NoyvZED_ts5hHx5l3LHZt17aq7nAisckNcnYbgCEKh4yXvI1Zhkg/s400/101_2833.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mashed Yukon Gold potatoes, made with olive oil and Earth Balance.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQ47hIGT_QhTDrjaJrh-EgTvantlA4ajXIuQolFckMPlpEfIpeR_QeX4Ss8IgKQOWzrzyMMSPM_uR50fdI2S8X-lqMufC1LfyFCXDe-9ssvGzrfRSZjVl-4VnWY7aMlNjoyjuHmTpTfA/s1600/101_2838.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQ47hIGT_QhTDrjaJrh-EgTvantlA4ajXIuQolFckMPlpEfIpeR_QeX4Ss8IgKQOWzrzyMMSPM_uR50fdI2S8X-lqMufC1LfyFCXDe-9ssvGzrfRSZjVl-4VnWY7aMlNjoyjuHmTpTfA/s320/101_2838.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegan gravy--super delicious!</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja1f6bMn_-5UAheDUu7-_kBy7IsVR9TJJ53SXaOlbOReXczqSpcJM3n5V_VSlBdWIc7x4FTMl72tHeWTJP250LL-BguyZuW2l85BI0nv6ROd6NDN9x30eoj5Mc3p-rWcXvZ_B2cR7G38Q/s1600/101_2839.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja1f6bMn_-5UAheDUu7-_kBy7IsVR9TJJ53SXaOlbOReXczqSpcJM3n5V_VSlBdWIc7x4FTMl72tHeWTJP250LL-BguyZuW2l85BI0nv6ROd6NDN9x30eoj5Mc3p-rWcXvZ_B2cR7G38Q/s400/101_2839.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Assorted breads with dipping oil. A blend of extra virgin olive oil and Wegman's basting oil<br />
with fresh, coarsely cracked black pepper and sea salt is the best for dipping.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht-qF_VcqfxjVmuiTGlmw9Aur1mEon4pbdsy1cQC83wk1TkB33-jxAenruYCFxAakmrOrVAfaSsi4IdObz6t0e-wtDp3qY-0w0f_X4m0T-prd0SH5SWMYThS9hnIKYTC9eH4INI-ZC-9s/s1600/101_2835.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht-qF_VcqfxjVmuiTGlmw9Aur1mEon4pbdsy1cQC83wk1TkB33-jxAenruYCFxAakmrOrVAfaSsi4IdObz6t0e-wtDp3qY-0w0f_X4m0T-prd0SH5SWMYThS9hnIKYTC9eH4INI-ZC-9s/s400/101_2835.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I got this stuffing recipe online. I tasted like poo unless it was drown with gravy.<br />
Sorry folks, but I won't be posting any vegan stuffing recipes this year.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgley7Voctd3i2cocVnV2Yo7dcE_VSwe7Epw_fS-YYAXZUFL33h_5CdESEGyG6zDR267ilf8uiy5WU1KKSc51dMtQJfyI9lpOUIpV2w6qDrXiUcZ8sWBfLMrh7UHv3ri2knxwDfwcyOTvc/s1600/101_2837.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgley7Voctd3i2cocVnV2Yo7dcE_VSwe7Epw_fS-YYAXZUFL33h_5CdESEGyG6zDR267ilf8uiy5WU1KKSc51dMtQJfyI9lpOUIpV2w6qDrXiUcZ8sWBfLMrh7UHv3ri2knxwDfwcyOTvc/s640/101_2837.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green bean casserole has always been my favorite holiday food, and I am a sucker for<br />
the classic version that virtually comes out of a can. To my surprise, this home-made<br />
version with fresh green beans and button mushrooms blew the one from my childhood<br />
memories straight out of the water. I have made it severaltimes since and it never ceases<br />
to impress. Stay tuned for the recipe!</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__mfr0oa-fqAkLW706EvSByZLJDDa2W1iMFhDpFhDlfy8Zk0mD1djgdp1KuvoYjWkMNxJGQtHXjOId4fA43_8Lz7EPzFnRR7pU7y5S2VCuSuLJqcV_Hv309a3g7-JwFhxIZBJtbMrWOs/s1600/kh;kj;kj.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__mfr0oa-fqAkLW706EvSByZLJDDa2W1iMFhDpFhDlfy8Zk0mD1djgdp1KuvoYjWkMNxJGQtHXjOId4fA43_8Lz7EPzFnRR7pU7y5S2VCuSuLJqcV_Hv309a3g7-JwFhxIZBJtbMrWOs/s640/kh;kj;kj.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My aunt's boyfriend, Rick, invited us over to his lovely home one evening for dinner.<br />
He grilled two huge slabs of prime rib for everyone, but fixed a whole vegan feast just for<br />
me! There were grilled mushrooms, vegan quesadillas, mashed potatoes, grilled asparagus<br />
and zucchini, and more. I'm thinking that Rick's a keeper.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEunspgCvrag6vd2eOcI-LnxbQ26jc5MMoeJUY85CldO1awS0iDVjYgmWUPdCiXxiV1BittGzoAOqwOK6C9XM7PsJPBcIhya_phB8pGFUOXw89wjOp2ce3aZ1I5TeKyuwv8Uh-BSzkPLs/s1600/snow.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEunspgCvrag6vd2eOcI-LnxbQ26jc5MMoeJUY85CldO1awS0iDVjYgmWUPdCiXxiV1BittGzoAOqwOK6C9XM7PsJPBcIhya_phB8pGFUOXw89wjOp2ce3aZ1I5TeKyuwv8Uh-BSzkPLs/s640/snow.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And of course there was SNOW!</td></tr>
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Britney A. Kreinerhttp://www.blogger.com/profile/04381609332710221135noreply@blogger.com0tag:blogger.com,1999:blog-7193161149408133787.post-14864144897165030042012-12-30T11:45:00.000-08:002012-12-30T11:45:44.936-08:00Happy Holidays!<h2 style="text-align: center;">
<em><span style="color: #990000;">Have a merry Christmas and a happy New Year!</span></em></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRG15uqhfsdKSIL8OTP7ntPepIkf3zSNKGR98p2c5joyMmdwZ07PBOmn-0Yc0iBOyAuHMyTamzUcQzMBO2QtTmEGvfCBfTfpaAraOEpNOoKKo4gXAKIvkqRmGVQEVlqrYK7GRJYXp-_7k/s1600/Coming+Soon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRG15uqhfsdKSIL8OTP7ntPepIkf3zSNKGR98p2c5joyMmdwZ07PBOmn-0Yc0iBOyAuHMyTamzUcQzMBO2QtTmEGvfCBfTfpaAraOEpNOoKKo4gXAKIvkqRmGVQEVlqrYK7GRJYXp-_7k/s640/Coming+Soon.jpg" width="450" /></a></div>
Britney A. Kreinerhttp://www.blogger.com/profile/04381609332710221135noreply@blogger.com0tag:blogger.com,1999:blog-7193161149408133787.post-7709056219386424132012-12-18T12:05:00.001-08:002012-12-18T12:07:37.099-08:00Sometimes, no matter what...Do you ever feel that no matter what you do, you just can't succeed?<br />
<br />
I have been feeling that way lately, and not with weight loss. I just assumed that because I am living a healthier lifestyle that I am healthier. That is what this is all about for me, after all. I don't care about being skinny--I care about living a long, happy, healthy, and fit life.<br />
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I'm struggling with some of that right now.<br />
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I had a physical in November, at which they performed a lipid panel. I had elevated triglycerides before, but I was so excited to get tested again and prove to them that a vegan diet could beat anything. Well, it didn't. The results came back and my levels were quite high. The doctor told me to start taking fish oil immediately and try to lose some weight.<br />
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What on Earth does she think I have been doing here for the past 3 months?<br />
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I told her that I would NOT be taking fish oil (as I am vegan and studying fish conservation, oh my goodness) and that I AM losing weight. She seemed frustrated with me, which I reciprocated. I asked her to let me try the vegan diet a little longer, since I'd only been on it for two and a half months at the time and had already seen so many improvements. She gave me three months. I have until mid-February to lower my triglyceride levels, "or else".<br />
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So I've been trying not to eat high glycemic index foods or foods with more than 3g of fat per serving. I've been cooking everything from scratch or eating out at Chipotle, since I know they use only fresh, unprocessed ingredients. What else can I do on top of what I am already doing?<br />
<br />
Apparently it hasn't been enough.<br />
<br />
I had been "sick" for the past six weeks. My throat was sore and my tonsils looked like they were molding, but strangely I otherwise felt fine. I went to two different doctors and both of them prescribed antibiotics. They didn't work. Also, my blood pressure had been high both visits, which can happen when your body is fighting infection.<br />
<br />
I started getting headaches lately, and my vision was a little off, which I contributed to the raised blood pressure. Because of that, I decided it was time to go in a third time and finally nip this cold in the butt.<br />
<br />
The doctor took one look at my tonsils, and let out a cry of triumph. As she suspected, no bacterial infection at all--it wasn't a cold. It was allergy related inflammation, and the white stuff was dead white blood cells. She proceeded to pop out a tonsil stone and said, "See, there you have it!"<br />
<br />
I was amazed. I constantly struggle with dust mite allergies and have had issues with tonsil stones in the past, but I didn't know that it could possibly affect me so severely. Even this morning after taking some advil and gargling with salt water and listerine, my throat feels so much better.<br />
<br />
Which left the matter of my high blood pressure. I realized then that I had only assumed that my blood pressure had been elevated for the past six weeks during the time of my "cold", but I actually hadn't been for an entire year before these visits. I had no way of knowing that my blood pressure had been high any time before--I had never suspected.<br />
<br />
The doctor talked to me about type 1 hypertension and gave me some educational packets about it. She said that it sounds like I am eating right, so I need to add 1 mile of power walking on top of my daily 1 mile of meanderings between classes. I then told her about my triglyceride issues, and she gravely informed me that if my primary care physician hadn't put me on heart medication already, then she surely would at my February check-in--unless a miracle happens and I can reign everything in basically overnight.<br />
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I am feeling frustrated and a little betrayed right now.<br />
<br />
I feel like I am doing everything that I can, but that nothing I do makes any difference. Whether I have the body I want or not, what does it matter if there is a high likelihood that I'll have at least one heart attack before 50? The doctor warned me that I should do everything in my power (as though I am not already) to avoid the heart medications because it is a slippery slope downhill from there.<br />
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I am going to add in that extra mile, I am going to watch my sodium, and I am going to continue to restrict myself to low-fat and low-GI rice, beans, fruits, and vegetables. I am going to work my hardest to try and make that February check-in a celebratory one. But in the back of my head I can still hear what my primary care physician said to me back in November: "I just want you to be prepared that no matter what you do, it may not help. Because it runs in the family, sometimes you just can't do it by yourself."<br />
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Please, please, <em>please</em> don't let that be me...Britney A. Kreinerhttp://www.blogger.com/profile/04381609332710221135noreply@blogger.com0tag:blogger.com,1999:blog-7193161149408133787.post-15154144534761885322012-12-16T10:13:00.000-08:002012-12-16T10:13:14.175-08:00Progress<div style="text-align: justify;">
Hey everybody, it has certainly been a while.</div>
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We are in the midst of finals here at Virginia Tech, so I have basically been running around like a chicken with my head cut off for the past month. Not to mention that it in nine days it will be Christmas, which brings on stresses of its own. All of this equating to me not having had time to blog lately. My apologies--<i>believe me</i>, I'd rather be doing this!</div>
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Now don't think that I've just been fiddling around in the mean time. Oh no, I have a stock pile of photos and recipes that are ripe for posting. Seeing as my month-long vacation begins this upcoming Thursday at exactly 3:05pm, prepare to be bombarded by deliciousness.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHeFOc9RSAbb8W-DhZW_AmK5kP2rugs2psoz7EjlkDXiBIsuZXJGkPwwsNyF9CU-muFzCefVd2XaDXg5zpsr7eb4sGmOCdr2qr0Ew9ar0zp_Z7zO4gijGisChQ1uYIM338PCipSucYqr4/s1600/101_2935.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHeFOc9RSAbb8W-DhZW_AmK5kP2rugs2psoz7EjlkDXiBIsuZXJGkPwwsNyF9CU-muFzCefVd2XaDXg5zpsr7eb4sGmOCdr2qr0Ew9ar0zp_Z7zO4gijGisChQ1uYIM338PCipSucYqr4/s400/101_2935.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Woven in between exams are of course a few end-of-the-semester celebrations.<br />
My good friends, Jessica, Christina, Thomas, and me.</td></tr>
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If you've been wondering how my healthful habits have been going lately, the answer is <u>amazing</u>. Sticking to vegan foods hasn't been a challenge and I've continued to get smaller and smaller. Remember that back in June I was tipping the scales at 261 pounds? Here's where I am today:</div>
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<li><div style="text-align: justify;">
I am 231 pounds. That is a 29 lb weight loss! And the most amazing thing is that every single day that number continues to plummet.</div>
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I have lost a total of 4 inches from my bust.</div>
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Three inches are gone from my waist.</div>
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I've lost 3 inches on the hips.</div>
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And I am minus two inches from each thigh.</div>
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I have to admit, I am pretty proud of that. All of the wonderful people in my life have noticed the difference, and comment on a daily basis how much I've changed. I can even see it myself when I look in the mirror.</div>
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I had to go shopping for dress clothes the other day for a presentation, and I had such a hard time. Not because nothing fit, but because I kept grabbing the size that I used to be, and everything was too big! It took about two hours at Walmart in the middle of the night, but I left with a button down shirt and a skirt--this is the first time I've worn either of those things in my adult life. Things like that just never fit before now.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm0ssnf2M2buSsYaNmGSh5VJ1SoD0M4HOgoup1IjI27HpFNqh6LA1vN-Bki-A3i6syoz-_pV1KQOZkKMHFcefNwf5Rg2JVwxNKBDssfuLBVaIDFRlI5pOq_ofeAhpihjRFAibGWJLNC0c/s1600/101_2897.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm0ssnf2M2buSsYaNmGSh5VJ1SoD0M4HOgoup1IjI27HpFNqh6LA1vN-Bki-A3i6syoz-_pV1KQOZkKMHFcefNwf5Rg2JVwxNKBDssfuLBVaIDFRlI5pOq_ofeAhpihjRFAibGWJLNC0c/s400/101_2897.JPG" width="174" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dress clothes that actually fit and look nice!</td></tr>
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I know that I've got a ways to go still, but I am just so happy that something is finally working for me and that my goals actually seem achievable. I've got another 80 pounds to go before I reach my target weight, but realistically I haven't been at this for very long and I'm already over a quarter of the way there. I am happier with myself right now than I have been in a long time.</div>
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My friend and room mate, Carla, has to write a feature story as an end-of-the-semester project. I'm not sure what possessed her, but she decided to do a human interest story about me and my journey toward a healthy life. She is in the process of getting it published now, so I will post a link whenever it is ready. As with all good articles, it was accompanied by several lovely photographs.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIT7xUx3y1DOlLBwWVaqXc5dLdcqmxUriEdndggYNHI52EfQrKD75XuFZugic4dtgnCWAnLqrQ4bv63X588g0pa7wMoEhLLG-RTQxhwECQxf1n5NDr5ea487nJM0KBzbC6uVhEH-qKGeM/s1600/articlephotoshoot1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIT7xUx3y1DOlLBwWVaqXc5dLdcqmxUriEdndggYNHI52EfQrKD75XuFZugic4dtgnCWAnLqrQ4bv63X588g0pa7wMoEhLLG-RTQxhwECQxf1n5NDr5ea487nJM0KBzbC6uVhEH-qKGeM/s640/articlephotoshoot1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Courtesy of Carla Craft.</td></tr>
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That wraps up my progress report for now. I'll be back soon!<br />
Britney A. Kreinerhttp://www.blogger.com/profile/04381609332710221135noreply@blogger.com0tag:blogger.com,1999:blog-7193161149408133787.post-2476509749751322612012-10-21T10:07:00.000-07:002012-10-21T10:07:25.749-07:00Creamy Avocado Basil PastaSo I know I said just the other day that my new addiction is <a href="http://goingvegan21days.blogspot.com/2012/09/garlicky-kale.html" target="_blank">Garlicky Kale</a>, but I may have found something better (blasphemy, I know). My new new food addiction is this fresh Creamy Avocado Basil Pasta. And by addiction, yes, I do mean that I've made and eaten this dish four times already this past week alone. Don't judge till you try it.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc0-RlKZ4VrfbVmAXB56bz7owhOcK56MGD98HMlesKvHbt2gmjPNntRztgmbBKRoz33fBUXu3IPSTBdjKeBePy4Hc-lnBUjFwYLtpU5e99UpW9kTtIO2n_oswS0vAnzwLhn0nH2c1ghVs/s1600/101_2282.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc0-RlKZ4VrfbVmAXB56bz7owhOcK56MGD98HMlesKvHbt2gmjPNntRztgmbBKRoz33fBUXu3IPSTBdjKeBePy4Hc-lnBUjFwYLtpU5e99UpW9kTtIO2n_oswS0vAnzwLhn0nH2c1ghVs/s640/101_2282.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creamy Avocado Basil Pasta</td></tr>
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Did I mention that once again this recipe is from <a href="http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/" target="_blank"><em>Oh She Glows</em></a>? Best. Blog. Ever.<br />
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The most amazing thing about this recipe is that it take as long to make as the pasta takes to cook. So fast, so easy, and pretty easy clean-up as well.<br />
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Start off by bringing your favorite pasta to a boil. I find myself going back time again to fettuccine, and I recently bought a spinach variety that was wonderful as well. Check the package to find out al dente cooking times.<br />
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While the pasta is cooking, get out that handy-dandy food processor of yours. Add:<br />
<ul>
<li>2 cloves of garlic</li>
<li>1 avocado</li>
<li>juice of half a lemon</li>
<li>1 tsp of lemon zest</li>
<li>2 tbsp olive oil</li>
<li>1 large fist full of basil--about a cup</li>
<li>1/2 tsp freshly cracked pepper</li>
<li>1 tsp salt</li>
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Blend until smooth, adding an extra splash of olive oil if necessary to get that creamy consistency.<br />
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Once the pasta is done, simply drain, mix in the avocado sauce, and serve with an extra sprinkle of finely ground sea salt on top!<br />
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Note: The original recipe called for the pepper and lemon zest to be put on top of the mixed up pasta as the last step. I found that the avocado was kind of lost that way, so I started to use less of both and began blending it up in the sauce instead.<br />
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This dish also works great if you want to add some veggies. I've used spinach on several occasions, returning the drained noodles to the heat and adding some fresh baby spinach while I stir in the sauce. You just want them wilted a little bit. I bet mushrooms or asparagus would be lovely as well!<br />
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It is difficult to get this recipe exactly right, just because you can't control every factor, such as the size of the avocado or garlic clove. Play around, figure out how you like it, and enjoy!<br />
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As a last note, do not store this pasta in the refrigerator and attempt to reheat it later. Make the amount of pasta you need and store any extra sauce in the fridge. That way when you want leftovers you can quickly and easily make more pasta and stir in the cold sauce with the hot noodles.</div>
Britney A. Kreinerhttp://www.blogger.com/profile/04381609332710221135noreply@blogger.com0tag:blogger.com,1999:blog-7193161149408133787.post-1918968882343464822012-10-05T09:56:00.000-07:002012-10-06T03:09:58.437-07:00Raw Buckwheat PorridgeOkay, so the name doesn't necessarily sound appetizing, but don't knock it till you try it! This is, by a mile, my new favorite go-to breakfast food. There is zero prep time in the mornings once you've made a big batch of this. Just ladle into a bowl, throw some fruit or whatever else you want on top, and chow down. And unlike oatmeal, I could eat this plain with no toppings or extra sugar or anything and still be 100% satisfied.<br />
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<tr><td class="tr-caption" style="text-align: center;">Raw Buckwheat Porridge</td></tr>
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Beautiful, isn't it? Sweet, almost snow-white, creamy in texture, and deliciously frosty, this could ac almost pass as a very filling dessert. So good! And, wonderfully enough, so simple. The best part of all is that it is super healthy and packed with fiber.<br />
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<u>Step 1: Soak the groats.</u> I start with 2 cups of groats and 4 cups of water, letting them sit overnight in the fridge. You should be able to find these at any health food store, and probably large grocers as well. Make sure they are whole raw groats, not anything that has been cut or processed! Here is what they look like:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Ww0wK4HP6ztANLzMuNWnz6TxuS_t_mcScqn_INSe3mzSnoIwHT4gb5Qzmo5mC_tn6kGEm3Iy_kluiPmGW5HmOdx-ug_GjOQO3b5ekYu7Fec66dpXUumzUYTLoGShNMYHji3grqdDDA8/s1600/101_1960.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Ww0wK4HP6ztANLzMuNWnz6TxuS_t_mcScqn_INSe3mzSnoIwHT4gb5Qzmo5mC_tn6kGEm3Iy_kluiPmGW5HmOdx-ug_GjOQO3b5ekYu7Fec66dpXUumzUYTLoGShNMYHji3grqdDDA8/s400/101_1960.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raw, unprocessed, whole buckwheat groats.</td></tr>
</tbody></table>
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<tr><td class="tr-caption" style="text-align: center;">Let the groats soak overnight in plenty of water in the refrigerator.</td></tr>
</tbody></table>
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<u>Step 2: Rinse the groats.</u> This is the hardest part. When you take them out of the fridge in the morning, you'll notice that everything got a little slimy. Don't be alarmed! Like a flax egg, the buckwheat groats caused the water to congeal a little. Drain them and rinse them with a fine colander or strainer. They don't have to be perfect, just make sure they are cleaned off for the most part (you don't want slimy porridge!).<br />
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<u>Step 3: Process everything together.</u> Place the rinsed groats in a large food processor (I had to do mine in two batches since the one I have is tiny). Add the following ingredients and blend until smooth:<br />
<ul>
<li>1 and 1/4 cups milk (I used sweetened vanilla almond milk)</li>
<li>2 tbsp chia seeds</li>
<li>1/3 cup agave nectar</li>
<li>1/2 tsp salt</li>
<li>1 tbsp vanilla extract</li>
<li>1 and 1/2 tsp ground cinnamon</li>
</ul>
If you've never used chia seeds before, you can find them in natural foods stores and in the spice section of larger grocery stores. They are a little pricey, but a little baggy from the bulk spice counter will last a while and won't cost much at all.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfzwQ3MwNJGgIMs7iDT3m7vc9ztHPhRYMV1WFDwQGtHiozTetrlv-g1RF-CG4RZd0fZxH7I1IjbJAYCnnPjdjAYf0UWnz_C_2vcUh-XcdShEkISDIJBYArlmEyNrMVuk_rn1deaGug04/s1600/101_2012.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfzwQ3MwNJGgIMs7iDT3m7vc9ztHPhRYMV1WFDwQGtHiozTetrlv-g1RF-CG4RZd0fZxH7I1IjbJAYCnnPjdjAYf0UWnz_C_2vcUh-XcdShEkISDIJBYArlmEyNrMVuk_rn1deaGug04/s400/101_2012.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chia seeds.</td></tr>
</tbody></table>
<br />
Also, feel free to add an extra dash or two of milk as you are processing in order to achieve the desired texture. I (accidentally) made the first batch rather coarse and the second batch very smooth, and when I mixed them together the result was lovely. I like a little bit of bite with mine. Play around with it to figure out what you like best.<br />
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<u>Step 4: Top and serve.</u> I have found the my favorite topping is diced strawberries, but a mixture of raspberries and blackberries are lovely as well. I didn't think that bananas worked as well, but then again I am picky about my bananas. You could do any sort of dried fruit, nuts, seeds, etc. Be creative--there is pretty much no way to go wrong!<br />
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<tr><td class="tr-caption" style="text-align: center;"></td></tr>
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A big thank you to Angela at <a href="http://ohsheglows.com/2011/07/11/raw-buckwheat-breakfast-porridge/" target="_blank">Oh She Glows</a> for this recipe. That is currently my favorite website and every single recipe of hers that I've tried as been amazing. Check it out!Britney A. Kreinerhttp://www.blogger.com/profile/04381609332710221135noreply@blogger.com0tag:blogger.com,1999:blog-7193161149408133787.post-12876622118399864272012-10-04T18:01:00.001-07:002012-10-04T18:01:47.865-07:00Veggie Seed BurgersMuch, much better than the Black Bean Chipotle Burger that didn't work out a few weeks ago, this new burger recipe comes from <a href="http://ohsheglows.com/2011/07/13/our-perfect-veggie-burger/" target="_blank">Angela's<em> Oh She Glows</em></a><em> </em>blog. While a little on the complicated side, this burger is the perfect texture and has a yummy nutty flavor. When you've just gotta have one, this burger recipe will definitely do the job.<br />
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<tr><td class="tr-caption" style="text-align: center;">Veggie Seed Burgers</td></tr>
</tbody></table>
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The first step is to saute 1/2 of diced onions and 1 clove of garlic with a tiny bit of olive oil. While that is going on, mix up a flax 'egg' by adding 2 and 1/2 tbsp roughly ground flax seed and 1/2 a cup of warm water in a bowl. Stir and set aside for now.<br />
<br />
Add to a large mixing bowl:<br />
<ul>
<li>the sauteed onion garlic mixture</li>
<li>1 cup of oats processed into flour</li>
<li>1 and 1/2 cup bread crumbs</li>
<li>1 cup of grated carrot</li>
<li>1 cup roughly mashed cooked black beans</li>
<li>heaping 1/4 cup of finely chopped parsley (cilantro could also be lovely)</li>
<li>1/3 cup chopped almonds</li>
<li>1/2 cup sunflower seeds</li>
</ul>
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Combine thoroughly with a spoon. <br />
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Now, in a separate small bowl stir together:<br />
<ul>
<li>1 tbsp soy sauce</li>
<li>1 and 1/5 tsp chili powder</li>
<li>1 tsp cumin</li>
<li>1 tsp oregano</li>
<li>1 tsp salt</li>
<li>black pepper to taste</li>
</ul>
Dump the flax egg and the spice mixture onto the burger mixture.<br />
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Now it's time to get your hands dirty. Knead and mix until thoroughly combined. The mixture should be sticky and like a very chunky dough.<br />
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Form dough into palm-sized patties. We got eight of them.<br />
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The last step is to fry in a tablespoon of olive oil, just long enough to brown both sides, and serve with any toppings. We did avocado, tomato, and lettuce, which was really good. I am thinking that some crispy onion straws would be delicious too! We did find that the burger could use a bit of salt though, so feel free to sprinkle some on your fixin's before putting putting on the top bun.<br />
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Britney A. Kreinerhttp://www.blogger.com/profile/04381609332710221135noreply@blogger.com0tag:blogger.com,1999:blog-7193161149408133787.post-53137442144009499742012-10-04T16:09:00.000-07:002012-10-04T16:11:13.697-07:00Pumpkin Spice PancakesA big thanks to my good friend Donna for her suggestion and inspiration. I used to love to get us Starbucks coffee on the way to work in the fall. I would get a pepper mint mocha frap and she would get a pumpkin spice latte. Somehow I don't think that peppermint would be good in pancakes, but pumpkin worked out well!<br />
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Better than well, actually. These pancakes are freaking delicious. I tested them out on my mom when I made a trip home this past weekend and she is still raving about them. Me too--they were totally comfort food, and surprisingly healthy!<br />
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<tr><td class="tr-caption" style="text-align: center;">Pumpkin Spice Pancakes</td></tr>
</tbody></table>
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Combine in a measuring cup:<br />
<ul>
<li>1 cup of milk (I use vanilla almond milk.)</li>
<li>1 cup of whole wheat flower</li>
<li>1/3 cup of canned pumpkin</li>
<li>1 tbsp vanilla extract</li>
<li>1/4 tsp salt</li>
<li>2 tbsp baking powder</li>
<li>Spices! I used 1/4 tsp each of freshly ground: cinnamon, allspice, nutmeg, & cardamom.</li>
</ul>
I originally included 2 tbsp of brown sugar to this recipe and I felt that it was too sweet. You could completely leave it out or use just 1 tbsp.<br />
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<tr><td class="tr-caption" style="text-align: center;">The batter. Add extra milk if necessary to get the perfect texture.<br />
Also, stirring with a whisk seems to make a difference somehow.</td></tr>
</tbody></table>
<br />
Then fry 'em up! I usually don't use any oil while cooking, but non-stick spray is an absolute MUST for this batch. Not really sure why...<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsws7-wd4_336yuWDZYtsmyPJDW2yI42y7RZdOzxLrSJfuce_-y7ETqtH5J8HPj3PIoc743xwprPO1wL3j60MNt_A2TdamtZU7bD0lh1zf_wzvMi0pp2BJTbYdldG6BM3ZOs1sEhR8aLU/s1600/101_1825.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsws7-wd4_336yuWDZYtsmyPJDW2yI42y7RZdOzxLrSJfuce_-y7ETqtH5J8HPj3PIoc743xwprPO1wL3j60MNt_A2TdamtZU7bD0lh1zf_wzvMi0pp2BJTbYdldG6BM3ZOs1sEhR8aLU/s640/101_1825.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These get especially fluffy. Be liberal with the non-stick spray or they'll mush when you go to flip them.</td></tr>
</tbody></table>
<br />
Serve with 100% pure maple syrup. Yum! I will definitely be making this recipe over and over again this winter. It is just so homey. Also, I found very interesting, a single can of pumpkin has nearly 20 grams of fiber. Who knew!<br />
<br />
Each batch makes about 6 pancakes. Things go a lot smoother if you have a helper, too:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqDFt0erCNG7fRL1Zdc-Sorve6Hv9xsv9V3h24JdNUkOS39bI9Zq3dkOnCAB7UmE-nOdlkOsKI4LFZTjzfbSsHDFIGjmtgpHDeJ4hVMYh3XoXwQsnhhFbtOIFWPduUulqtmdn2YCrj9MQ/s1600/101_1826.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqDFt0erCNG7fRL1Zdc-Sorve6Hv9xsv9V3h24JdNUkOS39bI9Zq3dkOnCAB7UmE-nOdlkOsKI4LFZTjzfbSsHDFIGjmtgpHDeJ4hVMYh3XoXwQsnhhFbtOIFWPduUulqtmdn2YCrj9MQ/s640/101_1826.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My doggie, Katie, begging for a taste. Who could say no to that face?</td></tr>
</tbody></table>
<br />
I created this recipe myself so let me know how it goes!Britney A. Kreinerhttp://www.blogger.com/profile/04381609332710221135noreply@blogger.com0tag:blogger.com,1999:blog-7193161149408133787.post-56756609102468908882012-10-04T15:49:00.001-07:002012-10-04T15:49:38.789-07:00Pita PizzaThese fast, versitile, and delicious little pizzas are the perfect portion for a generous snack or light meal. Not to mention they are fun to make!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQD9-cILdLuMt9W5Q1bVR-UCriYmttiNLBYbTl8-im3t4AYohQkA9smvi2op2xslEY6Fdz3E5Xv5lCX1wSu7pBXGZOeoX5pk_QvRttXkbJBwOxdl9mxv8LOUkTuqQ3F9sGBjsDgJeAqo/s1600/101_1780.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQD9-cILdLuMt9W5Q1bVR-UCriYmttiNLBYbTl8-im3t4AYohQkA9smvi2op2xslEY6Fdz3E5Xv5lCX1wSu7pBXGZOeoX5pk_QvRttXkbJBwOxdl9mxv8LOUkTuqQ3F9sGBjsDgJeAqo/s640/101_1780.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pita Pizza</td></tr>
</tbody></table>
<br />
First, pre-heat the oven to 350 degrees. Assemble your pizza starting with a pita round spread with hummus (the more the merrier).<br />
<br />
Cooked toppings could include:<br />
<ul>
<li>tomato</li>
<li>garlic</li>
<li>mushrooms</li>
<li>onion</li>
<li>olives</li>
<li>herbs</li>
<li>asparagus</li>
<li>jalapenos</li>
<li>bell peppers</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiIDMHfDdQf9Qa6F_PxIEFcFeeka6z4vW1T-gXuL6fngrbtQnfp47fMYXFX4wmInyAcDB6S43KsOaGW3im6BRLAuCnig0NvoR5gP66rbQEz4EbXj05yaffplqfPte2AF_F-6RXBvojwSQ/s1600/101_1756.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiIDMHfDdQf9Qa6F_PxIEFcFeeka6z4vW1T-gXuL6fngrbtQnfp47fMYXFX4wmInyAcDB6S43KsOaGW3im6BRLAuCnig0NvoR5gP66rbQEz4EbXj05yaffplqfPte2AF_F-6RXBvojwSQ/s640/101_1756.JPG" width="554" /></a></div>
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<br />
Pretty much anything would be good. Next, pop it in the oven for about 10 minutes. The pita gets so crispy and turns out like a chip. Then top with whatever raw ingredients and serve.<br />
<br />
Raw toppings could include:<br />
<ul>
<li>sprouts</li>
<li>spinach</li>
<li>basil</li>
<li>tomato</li>
</ul>
I'm sure that there are many more options than this. I'll be uploading and experiments and updating with new variations as I find them.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyhiyACan0k0qjMzw7QbvmCzDMkRPC5_NhgFWXV8ulNpVgSWV_sHJj_215cP-Fike36eP2ZRkFM610EPzCwZE2Tiopk-aD5-I9iFFLwICCHxyrPNJz3FlTjvu0_2z1LpcXTG7csputCGY/s1600/101_1794.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyhiyACan0k0qjMzw7QbvmCzDMkRPC5_NhgFWXV8ulNpVgSWV_sHJj_215cP-Fike36eP2ZRkFM610EPzCwZE2Tiopk-aD5-I9iFFLwICCHxyrPNJz3FlTjvu0_2z1LpcXTG7csputCGY/s400/101_1794.JPG" width="400" /></a></div>
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Enjoy!Britney A. Kreinerhttp://www.blogger.com/profile/04381609332710221135noreply@blogger.com0tag:blogger.com,1999:blog-7193161149408133787.post-58764580837726230102012-10-02T19:05:00.000-07:002012-10-02T19:05:11.982-07:00Tips, Tricks, and ShortcutsHere are some things that I've learned so far along the way:<br />
<br />
1) <u>Keep a bag of mixed chopped veggies in the fridge.</u> Carrots, bell peppers, mushrooms, zucchini, onion, peas--just about anything will work. This will save time when you're in a hurry and the mix can be used for so many things, such as a quick curry or stir-fry.<br />
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<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMqWLPBK8hrl9auNCsYLddqNWgbU84D7ced1dw4EQRQC3UPudk3obzN5fFNH_5-7BzfsOdKhWWhM_ItZ2vl1PVYRs91xkcBzZ2_jtoBSh51rUbiJyCtghWjvlrKGBPMJXSu-xVfOONSkI/s1600/101_1733.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMqWLPBK8hrl9auNCsYLddqNWgbU84D7ced1dw4EQRQC3UPudk3obzN5fFNH_5-7BzfsOdKhWWhM_ItZ2vl1PVYRs91xkcBzZ2_jtoBSh51rUbiJyCtghWjvlrKGBPMJXSu-xVfOONSkI/s400/101_1733.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegetable Curry</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8h6OPJ7K39km7vBw2W_RxkMXoJs2mpgqPNeunme__JoRsEqrmkdRJgbDDUbPtUUR128w1z7sue8PmMSCl1FgjoFgEKGZhtB3E_QnIEKsNiQUXi4_LScq_qIUkwl8liun7lJBdnQ1N9Q/s1600/101_1805.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8h6OPJ7K39km7vBw2W_RxkMXoJs2mpgqPNeunme__JoRsEqrmkdRJgbDDUbPtUUR128w1z7sue8PmMSCl1FgjoFgEKGZhtB3E_QnIEKsNiQUXi4_LScq_qIUkwl8liun7lJBdnQ1N9Q/s400/101_1805.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegetable Stir-Fry</td></tr>
</tbody></table>
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2) <u>Make extra rice to keep in the fridge.</u> That way when you cook your pre-cut veggies you can serve them over pre-made rice for a cheap, quick, and easy meal! Just make sure the rice is covered tight so that it doesn't start to dry out.<br />
<br />
3) <u>Buy pre-chopped garlic.</u> Almost every savory vegan recipe I have even made calls for chopped garlic. Instead of going through the hassle of doing that every time, buy a jar of garlic and just ladle in a tablespoon for each clove called for. Save the whole garlic and chopping it by hand for your better recipes that really deserve it.<br />
<br />
4) <u>Don't wash or peel things you don't need to.</u> I don't peel carrots and I don't wash bagged lettuce. Unless you can see bugs or dirt, what is sprinkling a bit of water on it going to do? Absolutely nothing. If you are buying non-organic fruit you may want to rinse off any residual pesticides or other nastiness, however.<br />
<br />
5) <u>Don't bother to refrigerate packed lunches.</u> In almost every recipe that I have made to take to school with me for lunch, there is nothing in them that would spoil from being left out at room temperature for a while. So instead of fussing with a insulated bag and a cold pack, I just toss a tupperware container and a fork into my backpack. This also means that you don't have to find a microwave to reheat cold food.<br />
<br />
Btw guys, today marks the one month mark for my vegan challenge. I've lost 10 lbs so far and am still dropping fast! Why on Earth didn't I ever do this before now...?Britney A. Kreinerhttp://www.blogger.com/profile/04381609332710221135noreply@blogger.com0tag:blogger.com,1999:blog-7193161149408133787.post-35285745680073473622012-09-24T11:19:00.000-07:002012-09-24T11:19:49.474-07:00The Results Are In (Drum Roll, Please)Mildly disappointing, I didn't lose any weight this very last week. I blame waaaay too many alcoholic beverages and slices of cake on Friday and Saturday (stupidly just before my weigh-in). Just because the cake was vegan didn't mean it was calorie free. But hey, I've learned my lesson, forgiven myself, and am ready to move on to bigger and better things.<br />
<br />
So, over the course of my three week Weight Loss Kickstart, I:<br />
<br />
<ul>
<li>Lost 6 pounds</li>
<li>Lost 1 and 1/2 inches of off my hips</li>
<li>Lost 2 inches off of my waist</li>
<li>Lost 2 and 1/2 inches off my bust</li>
<li>Lost 1 inch off of each thigh</li>
<li>Gained a lot more energy, especially midday</li>
<li>Stopped drinking coffee and soda almost entirely</li>
<li>Completely halted my IBS episodes</li>
<li>Started developing a better self-image, outside and in</li>
<li>Cleared my previously conflicted conscience about eating ocean life</li>
</ul>
Not to shabby, I'd say! I am feeling really, really positive about all of this. So where to go from here?<br />
<br />
Right now, I feel like I've only just begun a really awesome adventure--there is so much more to do and learn about food (and I do love food). Dr. Barnard tells me not to say, "I'm a vegan now," but instead to say "I will follow a vegan diet for the next (relatively short-term commitment here)." So what kind of commitment will I be making?<br />
<br />
Check out my new name to find out. Hope you'll stick around!Britney A. Kreinerhttp://www.blogger.com/profile/04381609332710221135noreply@blogger.com1tag:blogger.com,1999:blog-7193161149408133787.post-90120030676266348482012-09-24T08:43:00.001-07:002012-09-24T08:43:39.747-07:00Banana Pancakes with Home-Made Blueberry Syrup<div style="text-align: justify;">
This recipe was inspired by post on the <a href="http://www.hungryhungryhippie.com/purple-fingers/" target="_blank">Hungry Hungry Hippie blog</a>. Not having any coconut on hand, I decided to make my own version.</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKlIU0BWJXu9dK1-miXJCJ_WndfmNYmnxqzlCskH1dswhDfF6Zvlxb3Khu5m9mNmPWjSOwflEKiQZ5ar0YDg-6kQqYeqItyVplxDjitw5ESyudsPEe5N7Vu_Gtv8xJceWGhZnpSWho8fc/s1600/101_1686.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="417" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKlIU0BWJXu9dK1-miXJCJ_WndfmNYmnxqzlCskH1dswhDfF6Zvlxb3Khu5m9mNmPWjSOwflEKiQZ5ar0YDg-6kQqYeqItyVplxDjitw5ESyudsPEe5N7Vu_Gtv8xJceWGhZnpSWho8fc/s640/101_1686.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Banana Pancakes with Home-Made Blueberry Syrup</td></tr>
</tbody></table>
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<div style="text-align: justify;">
Don't let the home-made syrup daunt you--it is actually incredibly easy and fuss-free. All you want to do is throw a handful of blueberries in a small sauce pot (however many you want to eat), cover them only about half way with water, add two tablespoons over your favorite sweetener, and start them off at a simmer. You'll notice that as soon as they get hot the blueberries begin to burst and turn the liquid purple. Yum! Go ahead and add the juice and the finely-chopped zest of half a lemon. After about 7-10 minutes remove it from the heat. It will congeal a little bit more, so I actually ended up having to stir back in a tiny bit more water to get the right consistency. That's it! So much more healthy than the store bought kind as well. Also, you could strain this if you don't want chunks, but I didn't.</div>
<div style="text-align: justify;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4-P2ugxKQCd9GSplJhCC9E32Xv3d69BHCCt9xaQ7C-IAfSEitXEStTmBp_0Hb7_PygOklJMTsarRCHyKw0MBkNce4QLS1mWSv_0NhDpeycQHZwX0JNQ5xdoC9y87eGfpN8IBheDyTWg8/s1600/101_1681.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4-P2ugxKQCd9GSplJhCC9E32Xv3d69BHCCt9xaQ7C-IAfSEitXEStTmBp_0Hb7_PygOklJMTsarRCHyKw0MBkNce4QLS1mWSv_0NhDpeycQHZwX0JNQ5xdoC9y87eGfpN8IBheDyTWg8/s400/101_1681.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blueberry pancake syrup reducing.</td></tr>
</tbody></table>
<br />
Next, mix up the pancake batter. I've stopped measuring entirely, but I'll try to estimate:<br />
<ul>
<li>1 cup of almond milk</li>
<li>2/3 cup of whole wheat flour</li>
<li>2 tbsp of cane sugar</li>
<li>1 tbsp of baking powder</li>
<li>1 tbsp of vanilla extract</li>
<li>1/4 tsp of salt</li>
<li>1 mashed ripe banana</li>
</ul>
<div style="text-align: justify;">
Basically, put all of ingredients besides the milk in a measuring cup and that add the liquid and whisk until it looks right. There really isn't a way to ruin it. Them fry 'em up (no butter needed)!</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx0Y986V9N1ZXHEqNjZaowr4Dn6Evlrhb2JuY5yinJzCw1nbtYZ1pMFqNHFGeK65QhKnrjmNemNCEeQ-9WiRDJ5bSQIsIZ1_3JrVsWfLAQiKGQGN8LOCLjZts7nYDGhnwMSO4hpJgRFuo/s1600/101_1685.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx0Y986V9N1ZXHEqNjZaowr4Dn6Evlrhb2JuY5yinJzCw1nbtYZ1pMFqNHFGeK65QhKnrjmNemNCEeQ-9WiRDJ5bSQIsIZ1_3JrVsWfLAQiKGQGN8LOCLjZts7nYDGhnwMSO4hpJgRFuo/s400/101_1685.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These go incredibly fast, so keep an eye on them.</td></tr>
</tbody></table>
<br />
<div style="text-align: justify;">
Then just stack, top with syrup, and enjoy! This recipe yielded six pancakes, which is enough for one ravenous person or two regular person (and I'm not going to tell you which I was this morning).</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG0ditF2OSaUQt-pCdmp9r_w0Ua9tOoyGHVO5xE00sPz58ufspVMQQHUHtUFeBuskRIJDUZSTxeO6uwFDszNn3uT7_hByzXj1zk1TENTwHF_qD5c_CmcjV8j2N120ozUja5HqmcBwP_Uo/s1600/101_1706.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG0ditF2OSaUQt-pCdmp9r_w0Ua9tOoyGHVO5xE00sPz58ufspVMQQHUHtUFeBuskRIJDUZSTxeO6uwFDszNn3uT7_hByzXj1zk1TENTwHF_qD5c_CmcjV8j2N120ozUja5HqmcBwP_Uo/s640/101_1706.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Why yes, that IS gooey banana oozing out of the center. De-freakin-licious.</td></tr>
</tbody></table>
<br />
Britney A. Kreinerhttp://www.blogger.com/profile/04381609332710221135noreply@blogger.com0tag:blogger.com,1999:blog-7193161149408133787.post-45034442143987746172012-09-23T19:22:00.000-07:002012-09-23T19:22:40.699-07:00Garlicky KaleBig shout out to my friend Jessica for introducing me to this wonderful new food, which is pretty much my new addiction...<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0mUS9J_lF1DYc3vcXj01oDX14i7A3S_lYVU7EtRyvXQ9mI0s9us28vItYpAuNSUhONmK7tbhPxYesPddgJlx9SzWgJ2yC9uP4LkU-mkDtnFZ_4r7YfyI83iskumwNwZ-9-ocrdDd0WWM/s1600/101_1672.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0mUS9J_lF1DYc3vcXj01oDX14i7A3S_lYVU7EtRyvXQ9mI0s9us28vItYpAuNSUhONmK7tbhPxYesPddgJlx9SzWgJ2yC9uP4LkU-mkDtnFZ_4r7YfyI83iskumwNwZ-9-ocrdDd0WWM/s400/101_1672.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garlicky Kale</td></tr>
</tbody></table>
<br />
There is just something about this dish. I've always liked kale, but I can just straight up eat this as a meal. The flavor is pungent, but it a really satisfying way like aged brie or a good crystallized Gruyere. This recipe probably isn't for non-garlic-lovers (or the faint of heart, for that matter), but for those of you who are I think you'll definitely be going back for more... again and again and again.<br />
<br />
This recipe originally came from <a href="http://www.eatingbirdfood.com/2011/02/garlicky-kale/" target="_blank">Brittany Mullins on <em>Eating Bird Food</em></a>.<br />
<br />
In a food processor combine:<br />
<ul>
<li>2 cloves of garlic</li>
<li>2 tbsp tahini</li>
<li>2 tbsp apple cider vinegar</li>
<li>2 tbsp lemon juice</li>
<li>2 tbsp Bragg's Liquid Aminos (or soy sauce)</li>
<li>4 tbsp nutritional yeast</li>
</ul>
Blend until smooth. There will be itty bitty pieces of garlic, but that is okay.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbIEP9VzZDR0VdCXAUVoJmLyMFJ-XVMdMG5V-JEo1COFXyUflpWKfhdsNpDYKcXqDJVN8jA8qNpMy2jvjbxcVMWFN9g-hHiSvRyb8yNL_j0OKcMwYcj44CoqQJvLISq6pn3w7Wcy0HY0E/s1600/101_1654.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbIEP9VzZDR0VdCXAUVoJmLyMFJ-XVMdMG5V-JEo1COFXyUflpWKfhdsNpDYKcXqDJVN8jA8qNpMy2jvjbxcVMWFN9g-hHiSvRyb8yNL_j0OKcMwYcj44CoqQJvLISq6pn3w7Wcy0HY0E/s400/101_1654.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garlic sauce--the nutritional yeast makes it yellow.</td></tr>
</tbody></table>
<br />
<br />
Wash, de-stem, and tear into bite sized pieces one bunch of kale. This is a whole lot of leafy green, so much sure you start with a very large bowl.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgmwrCv7DssF2FlLQ3wG-ADWXrJa84CLr2kfp0m0mxD-p3piJfyrwehBDUztUgxfr5_qmYobLXh4s9gEVwMQlTFPdhEpZzkygXwD_suCUtF6PZTS6Fi4ymiBYojWbB8JpS7JEdlTHVoB0/s1600/101_1663.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgmwrCv7DssF2FlLQ3wG-ADWXrJa84CLr2kfp0m0mxD-p3piJfyrwehBDUztUgxfr5_qmYobLXh4s9gEVwMQlTFPdhEpZzkygXwD_suCUtF6PZTS6Fi4ymiBYojWbB8JpS7JEdlTHVoB0/s320/101_1663.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One bunch of fresh raw kale.</td></tr>
</tbody></table>
<br />
Next, pour all of the garlic dressing on the kale and thoroughly massage it into the leaves. It is a MUST to use your hands here. Take extra care to make sure the dressing is evenly distributed. If for some reason you don't have quite as much kale, don't put all of the dressing in. It is strong enough that a little goes a very long way.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5VDSyj9NxdRDT8NNFzCYZ-76-xWSSzEfV72nBk085_-yrg8DpPZHZt3mmYWdyoqdBOLmzVSciGp-3ra-q9HIaiV0aY5zIU-Q8p9b6lRgUHBhlTWxWF7X-Qoz41MAvi4NtTf83gMtfDGY/s1600/101_1664.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5VDSyj9NxdRDT8NNFzCYZ-76-xWSSzEfV72nBk085_-yrg8DpPZHZt3mmYWdyoqdBOLmzVSciGp-3ra-q9HIaiV0aY5zIU-Q8p9b6lRgUHBhlTWxWF7X-Qoz41MAvi4NtTf83gMtfDGY/s320/101_1664.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kale after the dressing is massaged in.</td></tr>
</tbody></table>
<br />
As you can see, the kale has already reduced in volume. The longer it is left to marinate, the more wilted the kale will become. If you want it really crunchy, eat it right away. If you would like your kale a little more manageable, let it sit in the fridge for an hour before serving.<br />
<br />
Also, please excuse all of my window sill photographs--I know it's ghetto. It is the only spot in the entire kitchen that isn't dark though! Oh, and as a reward to myself today I bought some pretty ceramic fire-glazed dishes. No more monotonous plates! I don't know if you guys had noticed, but it was driving me c<em>razy</em>.<br />
<br />
As always, thanks for reading!<br />
<br />
Britney A. Kreinerhttp://www.blogger.com/profile/04381609332710221135noreply@blogger.com0tag:blogger.com,1999:blog-7193161149408133787.post-27136734327447467062012-09-23T11:28:00.000-07:002012-09-23T11:28:14.131-07:00AddictionI don't know about you, but I definitely have issues with food addiction.<br />
<br />
Usually this happens regarding desserts. If I know that there is a piece of cake in the fridge, I can't stop thinking about. I can't sleep because I am thinking about eating that piece of cake, I wake up and the first thought on my mind is that piece of cake... You get the picture.<br />
<br />
Strangely, for the first time in my life--and I've no idea why--the sweets aren't tormenting me any more. I think it might be that I don't really have them around, and I am so busy eating so many fantastic vegetable-based dishes that I don't even have time to think about it. When my room mates have something sweet lying out on the counter it doesn't bother me either because I know it isn't vegan and so in my mind I categorize it as inedible. It is so cool to not be sugar crazy all the time.<br />
<br />
But, alas, I knew this peace couldn't last. Last night Jessica cooked me a lovely dinner and turned me on to another dang food addiction...<br />
<br />
Garlicky Kale.<br />
<br />
Yes indeed. I can't stop thinking about it. I woke up with it on my mind, and now that I am attempting to start my homework I cannot focus on anything except those pungent, wilted leaves...<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqkN95T-FZ7HkTErYcC9ku6Z6CaPv9hm0mCqC7Zj2nddOTwzsd9BbA6sd_wnN-htT47XAdu_DH7TyJ0Ab0YfkG8an5yd6m9mQLPwsgEbshQPKsNBCb_BnLjQUiSL9FiWDtOY0SEajvZ6c/s1600/101_1639.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqkN95T-FZ7HkTErYcC9ku6Z6CaPv9hm0mCqC7Zj2nddOTwzsd9BbA6sd_wnN-htT47XAdu_DH7TyJ0Ab0YfkG8an5yd6m9mQLPwsgEbshQPKsNBCb_BnLjQUiSL9FiWDtOY0SEajvZ6c/s400/101_1639.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the only picture I could snag before we voraciously devoured it.</td></tr>
</tbody></table>
<br />
Excuse me while I make a trip to Kroger to buy several pounds of kale and a jar of nutritional yeast.<br />
<br />
You can expect lots of pictures and a recipe to come, ha ha!Britney A. Kreinerhttp://www.blogger.com/profile/04381609332710221135noreply@blogger.com0tag:blogger.com,1999:blog-7193161149408133787.post-59339356117154408742012-09-23T11:06:00.003-07:002012-09-23T11:06:58.844-07:00Soba Noodle BowlThis soup is one of my favorites, but it originally contained chicken and chicken stock. A little tweaking produced a delicate and flavorful vegetarian dish that is mild enough to be enjoyed for breakfast, lunch, or dinner.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrL33AXwTf1X5q88TQzaOkgFvyZyCCJrqil589sLTbJyps6482sEW8mMIfWFAcjJEU5TkvTJGuL_XpSD-UYHnZYpgVn5KuhT1Yr77npasyJiRAfpWm6aJIEJBLqG_Q9f39SN_Sz9VAYF8/s1600/101_1649.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrL33AXwTf1X5q88TQzaOkgFvyZyCCJrqil589sLTbJyps6482sEW8mMIfWFAcjJEU5TkvTJGuL_XpSD-UYHnZYpgVn5KuhT1Yr77npasyJiRAfpWm6aJIEJBLqG_Q9f39SN_Sz9VAYF8/s640/101_1649.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soba Noodle Bowl</td></tr>
</tbody></table>
<br />
Begin by bringing to a boil:<br />
<ul>
<li>2 cups of water</li>
<li>6 cups of vegetable stock</li>
<li>1/4 cup soy sauce (or more to taste)</li>
<li>1 lb of sliced mushrooms (I used button because they were on sale)</li>
<li>2 bunches (6oz) of buckwheat soba noodles</li>
<li>1 tbsp of finely chopped garlic</li>
<li>3 slices of peeled ginger (about 1/4 to 1/8 inch thick)</li>
<li>1 bay leaf</li>
<li>freshly cracked pepper</li>
</ul>
After about 4 minutes, add:<br />
<ul>
<li>5 sliced scallions</li>
<li>1/2 cup thawed frozen peas</li>
<li>2 generous cups of fresh baby spinach</li>
<li>1/2 cup of sliced sugar snap peas</li>
</ul>
Feel free to play around with any other vegetables you may have on hand, such as water chestnut, carrot, or onion. Boil two more minutes, remove ginger and bay leaf, and serve. This is one of the fastest and easiest recipes to make, especially if you buy presliced mushrooms and jarred chopped garlic. This recipe serves four, and the <a href="http://recipes.sparkpeople.com/recipe-calculator.asp" target="_blank">SparkRecipes Recipe Calculator</a> tells me that each serving is 250 calories, has almost zero fat, and contains 3.5 grams of fiber. Healthy and delicious!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgybAuYHO2gprodyqnJxRwx0AftEnV2PyqYY8oGJvsMRDfwhVerA20L-yoiL2qYKAq7xxt3-SD8xG57UH-Fr3FdXY0smuXMIhCxIIT5ItD_v15yJN7-jeAzJhyY8LykeaH43Kayw25KCM/s1600/101_1647.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgybAuYHO2gprodyqnJxRwx0AftEnV2PyqYY8oGJvsMRDfwhVerA20L-yoiL2qYKAq7xxt3-SD8xG57UH-Fr3FdXY0smuXMIhCxIIT5ItD_v15yJN7-jeAzJhyY8LykeaH43Kayw25KCM/s320/101_1647.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enjoy!</td></tr>
</tbody></table>
Britney A. Kreinerhttp://www.blogger.com/profile/04381609332710221135noreply@blogger.com0tag:blogger.com,1999:blog-7193161149408133787.post-1699513385792411012012-09-23T09:05:00.001-07:002012-09-23T09:05:49.217-07:00Birthday CelebrationsI am having so much fun discovering all of the wonderful foods and restaurants to go to and eat at. This past Friday we went to <a href="http://www.kabukiva.com/home.nxg" target="_blank">Kabuki Japanese Steak & Seafood</a> and enjoyed a hibachi show.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgKF_ICi0NHKpzZuLXfDA6pxeA9UsaLBHQrnPCOLCP3OXHNyjwJu4iMAxtLnEScmyg_-XkxtSXITlQlvZV-gtgb2h-4nmh5FuToGteRc-6qADvMUCU-fyBHU4whIJ4t-8TVzzB9PC_O9k/s1600/101_1613.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgKF_ICi0NHKpzZuLXfDA6pxeA9UsaLBHQrnPCOLCP3OXHNyjwJu4iMAxtLnEScmyg_-XkxtSXITlQlvZV-gtgb2h-4nmh5FuToGteRc-6qADvMUCU-fyBHU4whIJ4t-8TVzzB9PC_O9k/s400/101_1613.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kabuki Japanese Steak & Seafood</td></tr>
</tbody></table>
<br />
The building was beautiful. The ceiling was pained with stars, there were marine fish tanks everywhere, and they had a lounge featuring a waterfall.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy2wy3ti59ZWScq8VVhA6vEnp3udyaA3k0gsqvkhCRw3EyB8KiZzOB23JKtrSHSuG5C9Aur64lRJ8TSTHYB5E_TV-1gbtfdBxsiZY0aQLWVnBfxKBbi7UPmCjVv5yqtFDXjILd8yG49XU/s1600/101_1614.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy2wy3ti59ZWScq8VVhA6vEnp3udyaA3k0gsqvkhCRw3EyB8KiZzOB23JKtrSHSuG5C9Aur64lRJ8TSTHYB5E_TV-1gbtfdBxsiZY0aQLWVnBfxKBbi7UPmCjVv5yqtFDXjILd8yG49XU/s400/101_1614.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cucumber & Avocado Sushi and a salad with ginger dressing.</td></tr>
</tbody></table>
<br />
My first experience with vegan sushi was awesome--it was super yummy and I easily could have filled up on about five of those rolls.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9xYp3U_hns_-kbeFClWXmlgvXSnCnem_AW0tZercP1OtYBrjdIbaoinVYhyphenhyphen2WUYc-LIvX-i1kETLXgv_zzDjRef4YzjzEH-r7KhYYSJ6o0qf1qchBnPCGpBM3CQFs1_CwHEClpuaXWqI/s1600/101_1617.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9xYp3U_hns_-kbeFClWXmlgvXSnCnem_AW0tZercP1OtYBrjdIbaoinVYhyphenhyphen2WUYc-LIvX-i1kETLXgv_zzDjRef4YzjzEH-r7KhYYSJ6o0qf1qchBnPCGpBM3CQFs1_CwHEClpuaXWqI/s400/101_1617.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My delicious sauteed veggies.</td></tr>
</tbody></table>
<br />
The very first thing the chef did was dump a gigantic bowl of mixed vegetables on the hibachi. I thought that they would be divided amoung everyone as a first course, but I was delighted to see that they were all for me!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu_5kzfOmx9R43AmnC0FuZ5XWptkLplEgsHU_2WyA61lDZv8LY_WCRJtzr2Er5x3iGfmQfm3r3yJv5Og88TNJJciuEyPaCUBm2hgbJfJUf5Q8P6QPHyUv61CtSGfKi6nGy0g2gkzEQOec/s1600/101_1624.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu_5kzfOmx9R43AmnC0FuZ5XWptkLplEgsHU_2WyA61lDZv8LY_WCRJtzr2Er5x3iGfmQfm3r3yJv5Og88TNJJciuEyPaCUBm2hgbJfJUf5Q8P6QPHyUv61CtSGfKi6nGy0g2gkzEQOec/s400/101_1624.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is what my plate looked like when I had eaten half of my food...<br />
The leftovers were a perfect breakfast the day after!</td></tr>
</tbody></table>
<br />
The "Vegetarian Dinner" was wonderful. I didn't get the soup and grilled shrimp that everyone else got, but I was 100% content and satisfied with my meal. There was a garlic sauce to die for that I basically drown my already amazing veggies in, and then there was an amazing ginger and soy sauce dressing that was particularly good on the fried rice. So, so fantastic that I am starting to drool just remembering about it. And all for only $13!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRAWAMtanxhvq9CGlBPLws7RGdSCDUXme_ZSJsLio_-CEJZwnyagpUoDCoaCshsOiB75Yiabl5M2f3bAeJ9n_4guROvtybk6Vxn4CyGSrbbkDuyoJiADxw1OMxyA_-BJKJiX4ERityxdY/s1600/101_1621.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRAWAMtanxhvq9CGlBPLws7RGdSCDUXme_ZSJsLio_-CEJZwnyagpUoDCoaCshsOiB75Yiabl5M2f3bAeJ9n_4guROvtybk6Vxn4CyGSrbbkDuyoJiADxw1OMxyA_-BJKJiX4ERityxdY/s400/101_1621.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Onion Volcano</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3s_tt2GT5UOYrallPqt-cUW9t6rEGyL-ICC7NDh7kk0o2uwaywpyAVMRoZ56i1aVaqVkuf_90SY1zJLLsA2Tgs_0juc_Oq_qcupJ15RT3KdK8lJI76SJvC1gs9DtqWB3DIEU4GLOuCTE/s1600/101_1628.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3s_tt2GT5UOYrallPqt-cUW9t6rEGyL-ICC7NDh7kk0o2uwaywpyAVMRoZ56i1aVaqVkuf_90SY1zJLLsA2Tgs_0juc_Oq_qcupJ15RT3KdK8lJI76SJvC1gs9DtqWB3DIEU4GLOuCTE/s400/101_1628.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our Malaysian chef.</td></tr>
</tbody></table>
<br />
And on top of that, the show was good and the company was lovely.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6yANkaudCigLNqZxGoGqut_FyBbjUdUfrVPbOxF4HfEhTVRLhw_dWMWAEOrAXlcFMziJJrtpeMAWSO4Lk01yoGLLZsZqbVfB7fEJzTYZf0oYxvJfGa0YMfBEc1ao_RavaGXIeKnfVdrQ/s1600/101_1633.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="324" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6yANkaudCigLNqZxGoGqut_FyBbjUdUfrVPbOxF4HfEhTVRLhw_dWMWAEOrAXlcFMziJJrtpeMAWSO4Lk01yoGLLZsZqbVfB7fEJzTYZf0oYxvJfGa0YMfBEc1ao_RavaGXIeKnfVdrQ/s640/101_1633.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">James, Heenal, Carla, Helen, me, and Darren.</td></tr>
</tbody></table>
<br />
Britney A. Kreinerhttp://www.blogger.com/profile/04381609332710221135noreply@blogger.com0tag:blogger.com,1999:blog-7193161149408133787.post-36138564954296801652012-09-23T08:17:00.000-07:002012-09-23T08:17:12.367-07:00Ultimate Chocolate CakeFriday was the birthday of both of my room mates, Carla and Helen. I am all about festivities, so I volunteered to make the cake.<br />
<br />
Now, I will admit that I made the offer partially out of selfishness. I wanted to be able to eat cake too, which meant secretly making it vegan. Besides, I figured that they would be a game enough crowd to turn into my guinea pigs for a night.<br />
<br />
If I hadn't told anyone, not a single soul would have suspected that this cake was not filled with butter and cream--that's how good it was. It was so fast, so easy, and so delicious. Incredibly chocolaty and very reminiscent of a moist brownie. Yum!<br />
<br />
This recipe is from <a href="http://www.instructables.com/id/The-BEST-chococlate-cake-ever...that-happens-to-be/" target="_blank">aliciak on Instructables.com</a>.<br />
<br />
First, combine 1 1/4 cups of flour, 1 cup of sugar, 1/3 cup unsweetened cocoa powder, 1 tsp baking powder, and 1/2 tsp salt in a baking dish (I used 7x9). Stir everything together with a fork.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRATKVbMjkoJxrVONk_x5O3L6c2DZl5YKVYLUdl2m2rkgFGlwVWWxTGRJyQPMJ0uTekd7nwSariYCBGItSNCKaiZwrPz9NLVl83Rm4Pej_tzF4CJYjnSvqDtcyS0EtbEfrxHBotVccHYQ/s1600/101_1550.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRATKVbMjkoJxrVONk_x5O3L6c2DZl5YKVYLUdl2m2rkgFGlwVWWxTGRJyQPMJ0uTekd7nwSariYCBGItSNCKaiZwrPz9NLVl83Rm4Pej_tzF4CJYjnSvqDtcyS0EtbEfrxHBotVccHYQ/s400/101_1550.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir together dry ingredients.</td></tr>
</tbody></table>
<br />
Next, add to dry ingredients 1 cup of warm coffee, 1 tsp of vanilla extract, 1/3 cup of vegetable oil, and 1 tsp of distilled white or apple cider vinegar. This part is very important! If your vinegar isn't distilled and is diluted with water the cake will turn out to be a gooey brick. That would be a waste of perfectly good chocolaty awesomeness, so be careful. Mix everything thoroughly.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6hmVaKT5Mj5HGxH2PQEEslIcLh23K0xH44bsrAmL_jNfGvHo-0FUowWXaHTZi4ThxcpQx1UGsXCL4ZLDyklSV6UJTaU8nUGFrjqdfDoYwtFnRDXPTEreH9AjAEFX06qv62rKBKK_g_84/s1600/101_1555.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6hmVaKT5Mj5HGxH2PQEEslIcLh23K0xH44bsrAmL_jNfGvHo-0FUowWXaHTZi4ThxcpQx1UGsXCL4ZLDyklSV6UJTaU8nUGFrjqdfDoYwtFnRDXPTEreH9AjAEFX06qv62rKBKK_g_84/s400/101_1555.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cake batter after the wet ingredients are mixed in.</td></tr>
</tbody></table>
<br />
<br />
Next, bake at 350 degrees for 30 minutes or until a knife comes out clean. Mine actually took only 25 minutes, so keep an eye on it and adjust for the size of the pan you are using. Let cool completely.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_7gn_OiMNVeKWADDTXRcf1IOwhbgcAbBi4zH01DW7ZhVP3PLMbcyTZKdOoRSpsOq8OvcSkUcOnqxczG0IumaPtH8JR2q3C-6Ftaw0EwOOuDmjAOQi8Ib_Uc2-pCGmepIelOmlQw47Zcc/s1600/101_1562.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_7gn_OiMNVeKWADDTXRcf1IOwhbgcAbBi4zH01DW7ZhVP3PLMbcyTZKdOoRSpsOq8OvcSkUcOnqxczG0IumaPtH8JR2q3C-6Ftaw0EwOOuDmjAOQi8Ib_Uc2-pCGmepIelOmlQw47Zcc/s400/101_1562.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh out of the oven.</td></tr>
</tbody></table>
<br />
Lastly, pour the icing mix on top (see recipe below). It will cool very, very quickly so spread it fast. Let cool one hour.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRlQUoIeEHs_WhcnxxDiVw8DQ4IsSqXw7tFclSqtdzC5pwvcAGQneVuwMhgK6BDZ-AnnBxJMonkN8rl8fFM-Ww5swkxTgTjAIX9_21nvFq2LvxXpRq4KaSVJz_I58wP744fnCKqzv0XSs/s1600/101_1607.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRlQUoIeEHs_WhcnxxDiVw8DQ4IsSqXw7tFclSqtdzC5pwvcAGQneVuwMhgK6BDZ-AnnBxJMonkN8rl8fFM-Ww5swkxTgTjAIX9_21nvFq2LvxXpRq4KaSVJz_I58wP744fnCKqzv0XSs/s400/101_1607.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The icing is almost more like a ganache.</td></tr>
</tbody></table>
<br />
Finally, decorate and serve! I hope you enjoy this as much as we did--I think that every single one of us went for seconds!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmt3Gf9SNJLPwFAI0G1j6krXMJEDFEKckUa6PxIOC1uF6SFqUii8aam5o7ST_0Ykp-wyiWCQL-afxcBSMXHX2PJyEW2Mkwx4BUYC0utByha1K1pWFiC93_RWartguebSWE4XU0CKmitEU/s1600/101_1636.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmt3Gf9SNJLPwFAI0G1j6krXMJEDFEKckUa6PxIOC1uF6SFqUii8aam5o7ST_0Ykp-wyiWCQL-afxcBSMXHX2PJyEW2Mkwx4BUYC0utByha1K1pWFiC93_RWartguebSWE4XU0CKmitEU/s640/101_1636.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So delicious!</td></tr>
</tbody></table>
<br />
For the frosting, combine 1/2 cup sugar, 4 tbsp margarine, 2 tbsp almond milk, and 2 tbsp unsweetened cocoa powder in a small pot. Bring to a boil, turn down the heat, and then simmer for 2 minutes while stirring constantly. Remove from heat and stir for an addition 5 minutes. At this point the icing should go from gloopy and bubbly to smooth, silky, and glassy. Stir in 2 tsp of vanilla extract and ice cake immediately.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKZ-TaVnksHY0vsq1qEmEXcA_d3B2z5q1Sw0lE4zrOcQFskt7_4rUmqNBsjL60yyDe1Ok7xjonvQ-eVNnRsNCUtR5YllFHMFwZzoFXUtF5IAX-UuCRbQHb2d20lMsB697mMyBxwagZ-bI/s1600/101_1598.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKZ-TaVnksHY0vsq1qEmEXcA_d3B2z5q1Sw0lE4zrOcQFskt7_4rUmqNBsjL60yyDe1Ok7xjonvQ-eVNnRsNCUtR5YllFHMFwZzoFXUtF5IAX-UuCRbQHb2d20lMsB697mMyBxwagZ-bI/s320/101_1598.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So shiny you can see your reflection in it...</td></tr>
</tbody></table>
<br />
I will be playing with this recipe for sure in the future. I made it exactly the way the instructions said this time, but I'd like to experiment with whole wheat flour, apple sauce, and some sort of unprocessed sugar. Stay tuned!Britney A. Kreinerhttp://www.blogger.com/profile/04381609332710221135noreply@blogger.com2tag:blogger.com,1999:blog-7193161149408133787.post-46629490085705023232012-09-22T13:51:00.001-07:002012-09-22T13:51:16.479-07:00Black Mushroom Cantonese Stir-FryI had completely different ideas about what this dish would be like--it actually turned out to be like a vegetable chow mein. It reminded me of the blue can of La Choy chow mein my mom used to buy when we were kids.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjelZesvCJEUrS7QpQ3ZGipJifvl9cX7eba6gfD3z8kLkvlWtA8SBFFyCi_pbMW7Y1BrjaU71a178S4FZnnreBCOmpWSZLIaUgJr6md3piRUZTyKkGEMxLwgVpUWKQCRSnfIFC6zceSNbE/s1600/101_1595.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjelZesvCJEUrS7QpQ3ZGipJifvl9cX7eba6gfD3z8kLkvlWtA8SBFFyCi_pbMW7Y1BrjaU71a178S4FZnnreBCOmpWSZLIaUgJr6md3piRUZTyKkGEMxLwgVpUWKQCRSnfIFC6zceSNbE/s640/101_1595.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Black Mushroom Cantonese Stir-Fry</td></tr>
</tbody></table>
<br />
Start off by sauteing for 5 minutes a container of sliced shikate mushrooms, half a yellow onion, 3 hot small dried red chili peppers, 3 cloves of garlic, a small can of bamboo shoots, and a handful of sugar snap peas. I couldn't find these peppers at Kroger and I didn't have time to run to the Asian market, so I got some different dried peppers. They were useless and imparted no flavor. Next time I'll add a some red pepper flakes instead, which will be less hassle anyways.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwCSSL80UhymCyJDWHerz141JWlr6Qqd6kgUqIW4IlVCd51OvttIauZ_pD6f9N7P3vPfimLkcAXLcM5A0XptXF7VyHhJCpIEIQVa2Y7d0_cvu212lF737kVSomzxKCO1cDHWJ9JLGlhuI/s1600/101_1580.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwCSSL80UhymCyJDWHerz141JWlr6Qqd6kgUqIW4IlVCd51OvttIauZ_pD6f9N7P3vPfimLkcAXLcM5A0XptXF7VyHhJCpIEIQVa2Y7d0_cvu212lF737kVSomzxKCO1cDHWJ9JLGlhuI/s320/101_1580.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sauteing veggies.</td></tr>
</tbody></table>
<br />
Next mix up 1 tablespoon of cornstarch and about a cup of water (I will probably use vegetable stock next time for extra flavor). Dump over the stir-fried vegetables and start adding soy sauce, probably around half a cup. While I usually use low-sodium only, this is one occasion where regular would be appropriate. Either that or season with salt. Don't forget pepper as well.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2t8v2KBiIf-cRmwjDvy-r63ZbfbqcaOjMqlZsG-jELnOfLQoI2zct_AoE8oeANZRKiGqvfMdyx2n1jey9cKShaYu_fUQy8-EbCrOor6YddONzEYI3ReAZYViBYxpiIu-0BsMq4X3PK3U/s1600/101_1585.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2t8v2KBiIf-cRmwjDvy-r63ZbfbqcaOjMqlZsG-jELnOfLQoI2zct_AoE8oeANZRKiGqvfMdyx2n1jey9cKShaYu_fUQy8-EbCrOor6YddONzEYI3ReAZYViBYxpiIu-0BsMq4X3PK3U/s320/101_1585.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Once the sauce is added...</td></tr>
</tbody></table>
<br />
Serve over rice with scallions and sesame seeds, if desired, and season with extra soy sauce as is necessary. The key to this one is really the soy sauce, so don't be afraid to be liberal with it.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zJln9BJ-I3DxheEEoTEOTlLa8xBnxAlS6kXPNvFdHv_mx8JbhritPXlc15F_EPZHJoYfQvaLOzYs-g2EdtH_3mSy06-6lOSLuSkZUDOES__cOowwupezn5TEVca6-23Lco1Eh8MvNhY/s1600/101_1596.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zJln9BJ-I3DxheEEoTEOTlLa8xBnxAlS6kXPNvFdHv_mx8JbhritPXlc15F_EPZHJoYfQvaLOzYs-g2EdtH_3mSy06-6lOSLuSkZUDOES__cOowwupezn5TEVca6-23Lco1Eh8MvNhY/s400/101_1596.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enjoy!</td></tr>
</tbody></table>
Britney A. Kreinerhttp://www.blogger.com/profile/04381609332710221135noreply@blogger.com0tag:blogger.com,1999:blog-7193161149408133787.post-61033045733332547522012-09-22T12:53:00.000-07:002012-09-22T12:53:01.760-07:00Singapore NoodlesWhile picking up large rice noodles for the Hakka Noodles at Kroger, I noticed a package of really thin mei fun rice noodles. One of my favorite Chinese-American fast food dishes is Singapore Noodles, so I decided to hang the meal plan and make these for lunch one day.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5CtaZt-hfluqmCuasGen6ifErPT-JC7tVTeuU3fqrgGUkP6ZySVdyebSGy-rUr5YQr6ZPiftlsio-IHFVR7J7SnUJletVlshTOIdyWx-dfNCON09_q0zBus011L1siQR4NMIsuob-Mb4/s1600/101_1541.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="491" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5CtaZt-hfluqmCuasGen6ifErPT-JC7tVTeuU3fqrgGUkP6ZySVdyebSGy-rUr5YQr6ZPiftlsio-IHFVR7J7SnUJletVlshTOIdyWx-dfNCON09_q0zBus011L1siQR4NMIsuob-Mb4/s640/101_1541.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Singapore Noodles</td></tr>
</tbody></table>
<br />
These noodles are incredibly simple to make. Soak some rice noodles in hot tap water for 10 minutes and then rinse with cold water and drain. In the meantime, saute some garlic, ginger, and and vegetables you'd like. I used snow peas, onion, and scallions. I bet carrots, sprouts, and cabbage would be wonderful as well. You will want a little bit of oil, just a tablespoon or two, one you put the noodles in just so that they don't stick. Fry the noodles for a minute or two, tossing with tongs throughout. Then start adding in soy sauce and curry powder. There really isn't any right amount--whatever looks (and more importantly tastes) right. Next time I may add a little bit of vegetable stock towards the end just to get a bit more moisture, but these noodles are supposed to be dry rather than saucy.<br />
<br />
Kind of like Filipino pancit, this is the kind of dish that you can throw whatever leftovers you've got in the fridge in, including meat if you aren't following a vegan diet. Fast, easy, cheap, and incredibly flavorful. What else could you ask for?Britney A. Kreinerhttp://www.blogger.com/profile/04381609332710221135noreply@blogger.com0tag:blogger.com,1999:blog-7193161149408133787.post-91339617319899486662012-09-21T12:45:00.000-07:002012-09-21T12:45:45.048-07:00Hakka NoodlesThese noodles had the potential to be amazing, but they need a little bit of tinkering with first. I will be experimenting with this dish in the future for sure.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTR3UkpUhFML52KrNbHWzAQNeHaCKG-yo1CyrIDLLZqvgUew3ag1giS2GAgAwndXkH3Is9GVZ5vv-y0JXOUpOaiYzi-4HD-U-lwrB2lKYYSxPw0UivBJyzFh_J9t4bj7AAFhb1xzZeCdw/s1600/101_1518.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTR3UkpUhFML52KrNbHWzAQNeHaCKG-yo1CyrIDLLZqvgUew3ag1giS2GAgAwndXkH3Is9GVZ5vv-y0JXOUpOaiYzi-4HD-U-lwrB2lKYYSxPw0UivBJyzFh_J9t4bj7AAFhb1xzZeCdw/s400/101_1518.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hakka Noodles</td></tr>
</tbody></table>
<br />
This recipe had a ton of ingredients originally. I pared it down and decided to use just what I had on hand. I used:<br />
<ul>
<li>al dente fettuccine-size rice noodles</li>
<li>crushed red pepper</li>
<li>carrots</li>
<li>napa cabbage</li>
<li>onion</li>
<li>garlic</li>
<li>ginger</li>
<li>snow peas</li>
<li>bell pepper</li>
<li>fresh cilantro</li>
</ul>
In a separate bowl mix up some ketchup, apple cider vinegar, and soy sauce. This is the part I've got to play with still. Too much ketchup makes the noodles way too rich and overpowering. Dump this on the stir-fried vegetables and mix them up and they are ready to eat.<br />
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I'll let you guys know what progress I make on these--they have a lot of potential.Britney A. Kreinerhttp://www.blogger.com/profile/04381609332710221135noreply@blogger.com0tag:blogger.com,1999:blog-7193161149408133787.post-49159016602378170272012-09-21T12:27:00.001-07:002012-09-21T12:27:51.121-07:00Jamaican Stir-fryWhat a crazy and wonderful dish. So many new flavors! I cannot <em>wait </em>to make this again.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT-J5lhQwavlm32kTBJeExZ4aP1pP8qYF2M4F_i_Bd9ZNYSZxpEOZMM6od4XXLEYSHcaORWIv51RZmuXtmZgaK3jCOsbTVlZ6p5rCD9dJHYfAMJRbrNydUmK0AHqEHoPj0UErqHP-7FSk/s1600/101_1512.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT-J5lhQwavlm32kTBJeExZ4aP1pP8qYF2M4F_i_Bd9ZNYSZxpEOZMM6od4XXLEYSHcaORWIv51RZmuXtmZgaK3jCOsbTVlZ6p5rCD9dJHYfAMJRbrNydUmK0AHqEHoPj0UErqHP-7FSk/s400/101_1512.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jamaican Stir-fry</td></tr>
</tbody></table>
<br />
The first step to this recipe is to get bell pepper, onion, garlic, ginger, plantain, and fresh jalapeno sauteing in a pan. The less brown the plantain is, the less sweet it is--which is a good thing for a savory stir-fry. The original recipe called for half of a habanero. That is not something that I would be able to handle or enjoy, so instead I used a quarter of a jalapeno and it was just right.<br />
<br />
Once everything is browned, the recipe says to add fresh thyme, allspice, and curry powder. I have never felt like such an imbecile in the kitchen before--as I've got this stir-fry half finished cooking I realize that I forgot the curry powder and the allspice (which are basically the two main flavors in this dish). Instead I improvised and dumped some of basically every spice in my cupboard into the pan. I ended up using: cinnamon, nutmeg, ground clove, turmeric, cumin, chili powder, and coriander. I felt certain that I had ruined it beyond palatability, but the aroma coming off of it was actually quite nice...<br />
<br />
The last step is to pour in some almond milk and stir so that you end up with a sort of curry sauce. After I plated it and sat down at the table, I probably stared at it for about 5 minutes (between the plantain and the circus of spices going on in there it didn't seem very approachable). Turns out that it was <u>fantastic</u>. I was dying to have more of that precious, wonderful sauce with every bite. The plantains were extremely odd though--it was a flavor and texture I've never had before, and it was a little bewildering. Next time I make this I am going to dice the plantain instead and use a lot more other vegetables with it. I'll probably double the amount of spices and almond milk too, because the resulting curry sauce was pretty much to die for. Yum!Britney A. Kreinerhttp://www.blogger.com/profile/04381609332710221135noreply@blogger.com0tag:blogger.com,1999:blog-7193161149408133787.post-48509364051387599602012-09-18T14:08:00.000-07:002012-09-18T14:08:04.128-07:00Chipotle Black Bean BurgerThis recipe has gotten pushed back several times, and so I decided today it was finally time to explore the vegan realm of burgers.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNAEc3J82qLTyGkgp46TMLNXFpyBv2y9lqG5fH711V-s3Y9wICek2A7zQ658Xme29RG_synR4p8DKKKsMLCypk2SW4tebVJ2ysTEcgUJ-TRRqCaRgK9Lv4LyGhPdIe8hLikKLokYRSvy4/s1600/101_1494.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNAEc3J82qLTyGkgp46TMLNXFpyBv2y9lqG5fH711V-s3Y9wICek2A7zQ658Xme29RG_synR4p8DKKKsMLCypk2SW4tebVJ2ysTEcgUJ-TRRqCaRgK9Lv4LyGhPdIe8hLikKLokYRSvy4/s400/101_1494.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chipotle Black Bean Burger</td></tr>
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Unfortunately, this one didn't quite turn out so well. This was a little bit of a pain to make simply because there were a lot of odd ingredients and the beans had to be mashed and whatnot. Once I added the oatmeal and panko to the wet black bean mash, the dough had to set for a few minutes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJQwa57c3v6qjnNRmvIc6m1AZiZW7AOoCmxwcz24HZ2Uq5efUTjI9kV10OxDndVvIF5g4kH2bN5tw7ed-6N7uBos9Vi5MpEZBAQ5MFCAmSPubTR2ct-ktSnQDMmENRYrbmPGWW5oUXE8/s1600/101_1488.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJQwa57c3v6qjnNRmvIc6m1AZiZW7AOoCmxwcz24HZ2Uq5efUTjI9kV10OxDndVvIF5g4kH2bN5tw7ed-6N7uBos9Vi5MpEZBAQ5MFCAmSPubTR2ct-ktSnQDMmENRYrbmPGWW5oUXE8/s320/101_1488.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Black bean and bread crumb "dough".</td></tr>
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After that I formed the dough into patties and dropped them in a hot pan to brown on both sides. The first burger immediately burnt and then I accidentally dropped it on the floor. No good. I was much more careful with the second burger, and it seemed to be perfectly seared. It even smelled amazing!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNZAH_hZonKRTQ70wTHk3elk4aIQQOvm_94EoEmsi7a3qeG8bx1Mk-U9XljPJEWJpSSh9CY1JEek81gDx0d-ru-yCDqiGbjpgZ7upExWB2rLC3SUJPOEkGX8jxqWm1l5V5_qqRYgcaeQ/s1600/101_1487.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNZAH_hZonKRTQ70wTHk3elk4aIQQOvm_94EoEmsi7a3qeG8bx1Mk-U9XljPJEWJpSSh9CY1JEek81gDx0d-ru-yCDqiGbjpgZ7upExWB2rLC3SUJPOEkGX8jxqWm1l5V5_qqRYgcaeQ/s320/101_1487.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frying the burger was harder than I thought it would be--it burnt quickly.<br />
This is the second one I made; you can tell because it's not completely black.</td></tr>
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The taste really wasn't too bad, but the texture was completely off. The outside was good, but the center was mush, kind of like the consistency of raw hamburger meat. I ate most of it, but only because I was hungry. I was thinking that maybe a sliced tomato on top would make it a little more palatable, but I found my tomato to be frozen completely solid in the back of the fridge. So much for that.<br />
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One thing that did turn out pretty good earlier today however was the roasted sweet potato with breakfast.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMsZqcGxRNQVGaamUtLqF6OrYO8aS3k5Fvx1ienCbh6GVbj2L3qo00g4Q5h8OAmcMJ5NKfjAZ1HCiu6RS_LDQI6dhNRq4l5YupcI8_mniMJDDXIg2n69UCmdbI-ZkKhlvuuE30bRUhfqE/s1600/101_1473.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMsZqcGxRNQVGaamUtLqF6OrYO8aS3k5Fvx1ienCbh6GVbj2L3qo00g4Q5h8OAmcMJ5NKfjAZ1HCiu6RS_LDQI6dhNRq4l5YupcI8_mniMJDDXIg2n69UCmdbI-ZkKhlvuuE30bRUhfqE/s400/101_1473.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roast Sweet Potato</td></tr>
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Salt, pepper, and a tiny bit of Pam spray is all these babies needed. Well, that and maple syrup for dipping, of course. I'm thinking I'll have to do some savory garlic and herb ones next time for dinner or a snack. Yum!<br />
Britney A. Kreinerhttp://www.blogger.com/profile/04381609332710221135noreply@blogger.com0