Friday, January 9, 2009

Raw Pad Thai

Got this recipe from someone on Raw Fu and have been dying to try it. Now that I have my handy zucchini noodle maker it was destined to be. I thought it was really yummy and shared with my love who thought it was good but didn't think it tasted like pad thai.

Carmella's Pad Thai Sauce
Inspired by the creations of Frederic Patenaude and Elaina Love
1 heaping Tbs tahini
1 Tbs almond butter
A few cashews
1/4 cup sundried tomatoes, soaked
2 dates, soaked
1/2 lime, juiced
1-2 garlic cloves (we love garlic!)
1 Tbs grated fresh ginger
Braggs, to taste
Curry powder, to taste
Water or tomato soaking water (if unsalted!)
Blend in food processor with some water until you reach the desired consistency. (We like ours on the thick side!) Top with diced red or yellow peppers and marinated Portobellos.

Marinated Portobellos
1 Portobello mushroom
1 part apple cider vinegar
1 part Braggs or Nama Shoyu
2 parts olive oil
1 garlic clove, minced
1 tsp fresh ginger, grated
1 tsp agave nectar
Cut the mushroom into bite sized pieces. Put them in a bowl with other ingredients and mix well. Spread the Portobello pieces on a teflex sheet and dehydrated them for a couple of hours. You can also serve the mushrooms non-dehydrated for an equally delicious treat!

I deviated just a little from the recipe, using garlic powder and ginger powder instead of the fresh stuff (we're in the middle of a recession!) and I garnished it with marinated (not dehydrated) crimini mushrooms, chopped almonds, bean sprouts, green onion, and lime wedges.

update... spirooli

oh, I kinda look like skelletor in that picture but I am not. I am just enjoying the last of my groceries in juice form. We are out of all greens and all fruits officialy. I had planned on grocery shopping yesterday after I went to the Raw Vegan Source Store in redmond last night but unfortunately I was stuck in traffic FOR AN HOUR... Seriously NOT MOVING. How can people do that every day? It is the reality of a lot of peoples commutes and I just can't imagine that. I would go imsane. Or at least take the bus so I could read or compute or SOMETHING. I saw so many single occupancy vehicles.
Anyway... I ran out of time and had to get the Zipcar back. As it was I ended up extending the reservation to make it back in time. It is ok though because I spent all my money at the rvs as usual. I wouldn't have been able to buy groceries anyhow. We get paid again today so maybe this evening I can shop for food.
Also, I got my veggie spiralizer and it is awesome. I haven't quite figured it out yet but I am getting there. Once I have it down smoothly maybe I will do a video demo illustrating why every kitchen should have one.
The bike is in the process of being repaired. It is nice to have a leisurly walk to work from time to time, but this day after day 2.5 mile walk is wiping me out. Mostly because it shortens my free time at home and makes me feel like my work day was an hour longer. Usually my total commuting time (by bike) is 20-25 minutes a day. Walking makes it an hour and 20 minutes to an hour and 40 minutes depending on how tiredly I am plodding to/from work. At least today I am making my way there in daylight. Makes me feel like the day isn't quite SO long if I get to spend some time outside in the daylight.
The pouring rain also doesn't help me to enjoy my 40 minute walk to work.
Summer! Where are you!!?!!

Tuesday, January 6, 2009

Peach Cheesecake!

I made some delicious dessert tonight, a coconut based peach cheesecake. The recipe is an approximation, I kinda just threw it together.
meat of 2 young coconuts
1T vanilla
2T coconut butter
agave to taste (about 1/4 cup)
juice of 1 lemon
1 T nutritional yeast (weird, right?!)

Peach topping
1 c chopped peaches
2T agave
2T water

1 c left over almond pulp
6-8 dates pitted
1/4 cup whole almonds
1/4t salt

Process crust, pulp salt and dates until combined add whole almonds and process until whole almond pieces are small but still add texture.
Press crust into a spring form pan.
Blend filling until smooth adding just enough water to allow blending. It is good if it warms just a little while blending to thoroughly emulsify the oil.
Smooth filling on top of crust
Blend peaches and agave and pour on top of filling.
Refridgerate a few hours and run a knife around the edge of your pan while loosening the band.

Just said goodbye to some friends who have been staying the last few days. Including our friend Andy seen below ;)

And our friends in Abandon an awesome vegan straightedge band from southern california.

I think blanche will miss them most <3

Sunday, January 4, 2009

sad bike...

Here is my wheel... glad it wasn't my head. Don't worry... I always wear my helmet.

My friend grabbed it today to take my hub out and rebuild the wheel. I might be walking for a few days though :(
Had a big breakfast at a friends house this morning, kinda a late christmas party. Everyone brought food or supplies to make food and i was asked to bring my "famous" cinnamon rolls. Not my words but they are damn good. Vegan desserts rule. Anyway, I ate a decent amount of cooked food with my large portion of fruit salad. I feel bad eating the cooked food despite that being my game plan. It was tasty though! I managed to eat less than half of a cinnamon roll and had NO coffee so I am doing well.
I also made sure to start my day with a green smoothie and a pear. That probably helped :)