'Tis The Season To Be Busy!

Not a whole lot of cookin' going on here lately. So I've been eating lots of quick foods, and for the most part sticking to my vegan goal. Here you see 'Creamy Hummus' from Vive le Vegan! pg. 62 -- this might be round 2 or 3... It always starts like this -- pretty, in the bowl with pita bread, celery, & orange peppers to dip. Then, it goes into pita sandwiches or spread on crackers with pickled asparagus or something. I like to keep some in the fridge for a quick, healthy & satisfying meal.




Then, for my sweet-tooth, I just turn to pg. 126 for 'Double Chocolate Almond Explosion Cookies' --- these are my all-time favorite cookie. I'm tickled pink that I can make them at home anytime I want and that my daughters can lick the bowl (yes, they are the girls' favorite too!) I made them BIG this time --- only getting 7 total from the batch (the first cookie off the parchment paper always misses the photo op). If you're reading this, you've probably made these -- if not, you really must get to it.




More cookies! I made these a while back -- they are Vegan Diva's Lime Cookies (recipe) I think it's so sweet how Emmy always makes cookies for her mom -- so, when the girls and I visited my mom, I made some lime cookies to take. They were a big hit, and my mom was impressed that they are vegan. At 60+, my mom has become interested in becoming vegetarian! If you knew her, you'd be shocked too! It is for health reasons. There are many paths that lead to a veggie lifestyle -- It's hard to deny the truth.



I'm still really loving my Crock Pot. This is a creamy one-pot meal:

Slow Cooker Risotto with Swiss Chard
1 tablespoon Extra Virgin Olive Oil
1 small yellow onion, finely chopped
1 1/4 cups uncooked Arborio rice
2 cups organic vegetable broth
1/2 dry white wine
dash salt (wait until the end)
1/2 bunch Swiss chard, rinsed clean, well dried & coarsely chopped

Heat oil in a small skillet. Add onion and cook until softened, 4-5 minutes. Place in slow cooker. Add rice and toss well to coat. Stir in broth, wine, & Swiss chard. Cover & Cook on high 2 - 2 1/2 hours or until all liquid is absorbed. Season to taste.

One cup of Swiss chard is loaded with vitamin K to promote bone health. It's also an excellent source of vitamins A, C, and E; iron; calcium; potassium; magnesium; manganese; and dietary fiber. You could also add Swiss chard to pasta or lasagna.


'Roasted Cauliflower in Lemon-Tahini Sauce' by Tim Miano of Virgina. He won First Place in the "2006 Reader Easy Ethnic Recipe Contest" by Vegetarian Times.

1 large head cauliflower, cut into 1-inch florets
4 tsp. olive oil, divided
2 cloves garlic, minced
2 Tbs. tahini
1 Tbs. lemon juice
1/4 tsp. salt
1 Tbs. chopped parsley
1 tsp. toasted sesame seeds

1. Place oven rack in top position -- Preheat to *425
2. Toss cauliflower with 2 tsp. olive oil, season w/salt. Spread on large cookie sheet, bake 12 to 15 minutes until fork-tender.
3. Meanwhile, heat remaining olive oil in saucepan, saute garlic, stir in tahini, lemon juice, 5 Tbsp. water & salt. Simmer over low 1-2 minutes. Remove.
4. Divide cauliflower among plates. whisk sauce, spoon over cauliflower. Sprinkle with sesame seeds & parsley.


The Boise Community Radio fundraiser I told you about in the previous post was a big success! The PNYE party has earned it's spot as being the most successful fundraiser to date, and will become an annual event. Everybody grooved to the music and dug the quirky party theme. There was a silent auction, and here you see a shirt that I won made by a local artisan. Yeah, for homegrown music!

We are off to Southern California, so I won't be posting for a while. I will have a laptop though, and plan on visiting you here & there as time allows. My food plans include Real Foods Daily & Mother's Market in the LA and Orange County areas. Then, SIPZ and/or Kung Food with Kleo further South. Please let me know if you have other restaurant suggestions for me. Hope you are are doing wonderfully and I look forward to visiting you soon.