tag:blogger.com,1999:blog-76547487216699915302024-03-05T03:32:38.361-05:00KZCAKESkzcakeshttp://www.blogger.com/profile/08579065670667523377noreply@blogger.comBlogger268125tag:blogger.com,1999:blog-7654748721669991530.post-49976106693887914632018-09-09T14:18:00.000-04:002018-09-09T14:18:19.698-04:00Cream without Nuts!<div class="separator" style="clear: both; text-align: left;">
Creamy without cashews?? It's not something I do often, but it can be done:</div>
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Tofu can be whipped in the food processor with white beans to great a stark white and gorgeous ricotta for which to dollop on top of pizza!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhSdGA1NRi3g5RmlZXE9BwbDjGo8k213i0jIfQgFZ75sJHhjnFF_uQvP76snBgsWp_iCrZCTELE7ynJzQV38qdnopfhDDNZ16cG8isE4OhiQWFQYoKE7qdZa4Yn-srzDuvBA_QYwq_9_M/s1600/tofu+ricotta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="751" data-original-width="749" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhSdGA1NRi3g5RmlZXE9BwbDjGo8k213i0jIfQgFZ75sJHhjnFF_uQvP76snBgsWp_iCrZCTELE7ynJzQV38qdnopfhDDNZ16cG8isE4OhiQWFQYoKE7qdZa4Yn-srzDuvBA_QYwq_9_M/s640/tofu+ricotta.jpg" width="638" /></a></div>
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We have all used potatoes and carrots to make mac and cheese sauce, but have you made a creamy soup from butternut squash and coconut milk? You have? Oh, well then I'm out of ideas.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT3ciJew50f8nPMfvhau3WfNsFhDRWGU_hFfmLfhyphenhyphenHegPCz4Bhi9tSkJ7kzSzqOMEPwULGutWRJoJW-GZxXD6DECD6QAXzFudeOLyNMVrh3Ty2_L0Uh4ikj35ON-ao7Gw1OyJyNs9C-8k/s1600/Butternut+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="729" data-original-width="750" height="620" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT3ciJew50f8nPMfvhau3WfNsFhDRWGU_hFfmLfhyphenhyphenHegPCz4Bhi9tSkJ7kzSzqOMEPwULGutWRJoJW-GZxXD6DECD6QAXzFudeOLyNMVrh3Ty2_L0Uh4ikj35ON-ao7Gw1OyJyNs9C-8k/s640/Butternut+Soup.jpg" width="640" /></a></div>
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I suppose I love me some creamy coconut curry, and coconut iced cream, Oatly is my #1 Iced Coffee milk, and rice has been being milked for various desserts and occasions for decades, so if cashews and almonds disappeared from mother Earth, we would still have something to grind into cream. We vegans are resourceful :)<br />
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XO,<br />
KZ<br />
<br />kzcakeshttp://www.blogger.com/profile/08579065670667523377noreply@blogger.com1tag:blogger.com,1999:blog-7654748721669991530.post-66337332740993641842018-09-09T14:02:00.000-04:002018-09-09T14:02:17.254-04:00But Protein!<div class="separator" style="clear: both; text-align: left;">
Protein! Everyone is suddenly concerned about your protein intake when you tell them you're vegan. Odds are, that person who just asked you where you get your protein has NO IDEA how many grams of protein they themselves eat daily. Do you want to know how many I get? 75-80gm a day. Here's how:</div>
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The Beyond Burger alone has 20g of protein. Want 10g more? Eat it on Ezekial toast or Dave's Killer bread! Want more? Add two slices of Benevolent bacon for 10 more grams. That's 40g in just this meal. Maybe you are eating chickpeas as a side, add 8g per half cup of those!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicldIHUQ0lSF8T5sKO2jtGirSOndAbNI3E8ZUYzFHsnUUtMttCvMGSVUlV1y9psS1U54dKG6N6Em0If3hQshCOLQ6ncXLMTG7kZ1ZklO4xzf8DJbnKvcm89UIu9j1yPVKKJ8ZbVS5i81Y/s1600/Beyond+Vegan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicldIHUQ0lSF8T5sKO2jtGirSOndAbNI3E8ZUYzFHsnUUtMttCvMGSVUlV1y9psS1U54dKG6N6Em0If3hQshCOLQ6ncXLMTG7kZ1ZklO4xzf8DJbnKvcm89UIu9j1yPVKKJ8ZbVS5i81Y/s640/Beyond+Vegan.jpg" width="480" /></a></div>
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Tofu in everything, plz! Tofu is my #1. I bake it, I broil it, I slice it, I dice it, I press it, I simmer it, I pan-fry it, but mostly I eat it. At 8g per serving, of which I usually have two, it's always a good idea to add fresh organic tofu to whatever you are having!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHe_5AJhfRjht4nFQE9D6pocOzjLVuYpbvznUcb3uECKVTttAdMdTccB0FUayYMWOcUfuUeZ05Y_3T5NbuSk9Fa1fJoNP65glzIosIOLe6GSwwaYNItZdIdgUZWzZHrNra_j-VRTVyHA/s1600/Toasty+Tofu.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1280" data-original-width="1192" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHe_5AJhfRjht4nFQE9D6pocOzjLVuYpbvznUcb3uECKVTttAdMdTccB0FUayYMWOcUfuUeZ05Y_3T5NbuSk9Fa1fJoNP65glzIosIOLe6GSwwaYNItZdIdgUZWzZHrNra_j-VRTVyHA/s640/Toasty+Tofu.JPG" width="596" /></a><br />
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For example, this Red Thai Tofu from <i>Appetite For Reduction, </i>has 20g of protein per serving. I added a serving of cashews to up my protein, but without them there's 15g. Not bad for a quick and easy meal.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6fOEZN0hkG8mOM47POUQw0rWMCd8hx5OQRSTopB8U5ByFL4QGgyrqpme30_0kfTVOMRhoxHm_fr6GKyHarxnwyZ8DvlIbdIedglM-kxFG4JC_oCpn8fpVDTstjvhwQVzz6MPw4dzi1KY/s1600/Red+Thai+Tofu.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1304" data-original-width="1134" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6fOEZN0hkG8mOM47POUQw0rWMCd8hx5OQRSTopB8U5ByFL4QGgyrqpme30_0kfTVOMRhoxHm_fr6GKyHarxnwyZ8DvlIbdIedglM-kxFG4JC_oCpn8fpVDTstjvhwQVzz6MPw4dzi1KY/s640/Red+Thai+Tofu.JPG" width="556" /></a></div>
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Vegan Hot Dogs are no joke! Field Roast Frankfurters (the best vegan dog) have 21g of protein per dog! I ate them with Vegan Mac and Cheese made with chickpea pasta and cashews, which gave me an additional 20g of protein.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEmcn29pmcwM7AvxBA_ubp5inS0HpP5G2qfeW0F-Pff32OWTmY061qCKJY1MMRCBOXD2-MCr6mF_4OQ9Crkj7tda6pKr6cYRm0TLkRD2qxRfWqeG5BVP6kZW0HiuOFAOyALfSQQc0ruAc/s1600/Hot+Dogs+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1178" data-original-width="1600" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEmcn29pmcwM7AvxBA_ubp5inS0HpP5G2qfeW0F-Pff32OWTmY061qCKJY1MMRCBOXD2-MCr6mF_4OQ9Crkj7tda6pKr6cYRm0TLkRD2qxRfWqeG5BVP6kZW0HiuOFAOyALfSQQc0ruAc/s640/Hot+Dogs+.jpg" width="640" /></a></div>
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This vegan deli sandwich from Haymakers (RIP) gifted me over 40g of protein for the pleasure of eating this massive delicious sandwich on my birthday last year!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcIbrk2HVqWB8XUdpIyZ4SaZeT1f2pvsRb_ZAGdYSgGv9tul4RwT0s8TDLYSZu2PObkB1cVMe1z1auRc43TVyPOUPp0uS83k5Yjr505Tbo7R_TWc-Qk0oFS4q57ygTxfZt7EUVKImLaO8/s1600/Haymakers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1512" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcIbrk2HVqWB8XUdpIyZ4SaZeT1f2pvsRb_ZAGdYSgGv9tul4RwT0s8TDLYSZu2PObkB1cVMe1z1auRc43TVyPOUPp0uS83k5Yjr505Tbo7R_TWc-Qk0oFS4q57ygTxfZt7EUVKImLaO8/s640/Haymakers.JPG" width="640" /></a></div>
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The obvious fist to the face of any vegan protein deny-er is this bowl of chili. I add about 6 cans of beans to this chili with 4 links of field roast chipotle sausage, which clocks in around 50g of protein per serving. Thank glob for chili, am I right?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1jcKwNMt9ha5yZgxspqpu1Ez5n8T9TLdzWM4CLbO5bpa_gnGSzkQaBwhru3GQC2W-2dgrhyFL9we8raGzySFuoRfl-qJ8v9oclLHAQz75hzoLz9NfbNpo1BYH3hz8o6Ou-YlZ-Jt9mM8/s1600/Chili.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1502" data-original-width="1130" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1jcKwNMt9ha5yZgxspqpu1Ez5n8T9TLdzWM4CLbO5bpa_gnGSzkQaBwhru3GQC2W-2dgrhyFL9we8raGzySFuoRfl-qJ8v9oclLHAQz75hzoLz9NfbNpo1BYH3hz8o6Ou-YlZ-Jt9mM8/s640/Chili.JPG" width="480" /></a></div>
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I haven't even begun to bother with things like quinoa, lentils, vegan protein powder, almond butter, peanut butter, hemp seeds, or all the other amazing sources of vegan protein because there are just so many I can't even fit them all in this post. So basically, if you say you aren't vegan because you're worried about protein, consider your mind blown, and now we can all eat vegan chili together and sing Give Peace A Chance or whatever. Glad we got that out of the way!</div>
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<3</div>
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KZ</div>
kzcakeshttp://www.blogger.com/profile/08579065670667523377noreply@blogger.com1tag:blogger.com,1999:blog-7654748721669991530.post-55337440321280982212018-09-09T13:29:00.001-04:002018-09-09T15:05:47.401-04:00Fave Cookbook: Super Fun Times Holiday Cookbook<div class="separator" style="clear: both; text-align: left;">
Oh Hello MoFoers :) </div>
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I have so many favorite vegan cookbooks. I might consider <i>Isa Does It</i> one of my most faves or perhaps <i>Veganomicon. </i><i>Chloe's Vegan Italian Kitchen</i> is high upon the list. I really got into <i>Vegan Sandwiches Save the Day</i> for a long time, as well as <i>Vegan Eats World</i>, for which I was a tester and for which I fell hard. I made everything from <i>Vegan Yum Yum</i> in 2011, and I've had many long days of tamale and empanada-making in the kitchen with <i>Viva Vegan.</i> And I obviously love all of Isa and Terry's series: <i>Vegan Cupcakes Take Over the World, Vegan Cookies Invade Your Cookie Jar, Vegan Pie In The Sky... </i>Oh and how could I ever forget <i>Vegan Brunch</i>?? I made almost everything from that my first year as a vegan. So many others are high on the list for me as well. Alas, I digress.</div>
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<i>Super Fun Times Holiday Cookbook</i> is just about the most epic book I ever cooked from. I mean, it really is a showstopping book and proves to everyone that <i>everything </i>can be made vegan. It's not devoid of typos, recipes with missing steps and ingredients, and some total flops, but when it hits, it hits -- and oh baby it hits hard. </div>
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For example, last year I was supplying this vegan one-pot meal for thanksgiving, and this sundried tomato pot roast came to the rescue. It's so easy and so gorgeous. It left me wanting for nothing. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2KxVio7KRPKYrtTuc3KuCicNKCdyOd1VWlcvcehJ1mrupFbG6gUzxn7pFMHq31wsCd8cpVMR7mXv4_XqzN5hp1LbS9-vDoxNyQguTd05VbjDSYKAmEZZl5rRPKsNHI_-KmSfcrNl3tTI/s1600/Pot+Roast.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1320" data-original-width="1060" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2KxVio7KRPKYrtTuc3KuCicNKCdyOd1VWlcvcehJ1mrupFbG6gUzxn7pFMHq31wsCd8cpVMR7mXv4_XqzN5hp1LbS9-vDoxNyQguTd05VbjDSYKAmEZZl5rRPKsNHI_-KmSfcrNl3tTI/s640/Pot+Roast.JPG" width="512" /></a></div>
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The challah bread recipe is so much easier than I thought it would be and easier than others I've tried. This was a great Christmas morning bread, which I made ahead, froze, and brought with me across many state lines for the joyous occasion. It's obviously best when it's still warm, <i>but that's what microwaves are for!</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYa7hadrjjdtDMZX8YAih6H99Pd5qJEfl1Rk57HlUM7vhHxt-5cKAgbMTeCvkAl0pfpH38lwKAwaBElPl91raGWtvqewbQUq4E4Bq2XNV-c3XzwcZgNWhnWF7XHmuhZX6prFhZR0g87uk/s1600/Challah.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1502" data-original-width="1130" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYa7hadrjjdtDMZX8YAih6H99Pd5qJEfl1Rk57HlUM7vhHxt-5cKAgbMTeCvkAl0pfpH38lwKAwaBElPl91raGWtvqewbQUq4E4Bq2XNV-c3XzwcZgNWhnWF7XHmuhZX6prFhZR0g87uk/s640/Challah.JPG" width="480" /></a></div>
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Oh, I guess it can't hurt to have two Christmas morning breads! I always make my dad his own cinnamon swirl bread for Christmas, and he graciously shares with us. This recipe is pretty good too, although the one from <i>Vegan Sandwiches Save the Day </i>still has my heart.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8vGt_Nl90bY_MdqfRi8iE0F_AH1bpXBmP5KQW4IgldAZCG1GfZ1blacaB5KJrLw_AD_cB4neG-bdMruhhs2-0TN01TxBkrJ3nf1kPvcWl5i4Gyi1Upv15zCb2M7cns-bYluoFc-54ppk/s1600/Cinnamon+Swirl+BRead.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="964" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8vGt_Nl90bY_MdqfRi8iE0F_AH1bpXBmP5KQW4IgldAZCG1GfZ1blacaB5KJrLw_AD_cB4neG-bdMruhhs2-0TN01TxBkrJ3nf1kPvcWl5i4Gyi1Upv15zCb2M7cns-bYluoFc-54ppk/s640/Cinnamon+Swirl+BRead.JPG" width="482" /></a></div>
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For the last 2-3 years, we do this thing where we drive 6-8 hours back to our hometown to have Thanksgiving dinner with our extended families, make some food -- sometimes a little, sometimes a lot -- then drive the many hours back to Philly and make a second, more extensive Thanksgiving meal with all the fixins for ourselves. This way we get to have the leftovers experience, coveted oven and fridge space, time to make all the good stuff, and we just have ourselves a GD party, just the two of us. It's the best part of Thanksgiving <3 <3 <3 All the recipes pretty much come from <i>Super Fun Times</i>, and the Thanksgiving chapter is not to be missed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisPFhwB9rAov1lXYNdHEmKNuIWfPbEVZNnJztmlPIm5Ei4obJ1WpOJOaThsxTirVb8cj2UhaXFHdtjfv2Rejg2EEyIW7TQecjRQAJHQ8sC17_aQ1Tq32R0HLTxN8JWdjQQG3TAl_a3ttY/s1600/Cornbread+stuffing.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1326" data-original-width="962" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisPFhwB9rAov1lXYNdHEmKNuIWfPbEVZNnJztmlPIm5Ei4obJ1WpOJOaThsxTirVb8cj2UhaXFHdtjfv2Rejg2EEyIW7TQecjRQAJHQ8sC17_aQ1Tq32R0HLTxN8JWdjQQG3TAl_a3ttY/s640/Cornbread+stuffing.JPG" width="464" /></a></div>
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I have grown to live and die by my cranberry sauce recipe. I just take whole c-berries, and simmer them with two whole orange peels studded with cloves, the juice or segments of said oranges, and a smidgen of maple syrup, and let the damn thing go while I cook the rest of the dishes. Gravy is a similar sitch, wherein it goes all day in the background and really brings down the house with flavor.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXemrVk8nk64DRwA599IGXr7IpknL4bizfmBbdlSCgo077ro-TLFdRUnxCX-kiY1fNC1nlOWVBmUDHva5ozMSc6O6txaOEzChD9p5lcDiLXC-O0KsZmRRTrYmlmPQF9mphV2PBUnhwApk/s1600/Cranberry+Sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1277" data-original-width="1280" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXemrVk8nk64DRwA599IGXr7IpknL4bizfmBbdlSCgo077ro-TLFdRUnxCX-kiY1fNC1nlOWVBmUDHva5ozMSc6O6txaOEzChD9p5lcDiLXC-O0KsZmRRTrYmlmPQF9mphV2PBUnhwApk/s640/Cranberry+Sauce.JPG" width="640" /></a></div>
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If there was one dish from <i>Super Fun Times</i> that I would say you really mustn't go without, it's got to be the Green Bean Casserole. God Damn. Holy Guacamole. All of the curses. This dish is worth all of the searching for non-canned $6-per-half-cup fried onions at Whole Foods in late November, all of the money on cashews, and every bit of precious fridge space it takes up. This. Dish. Is. Everything.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmXowf5sOnUDK7OAohv1DI5xQxSWyCr6Fir4fgWV-vsrapX94aoFSoS6gD9fpFgfR7c3CmMjs58YnV6CHNNagaYGfqOAKnWjgEaJQ6dz-P1pUcSltQgeJnLx-5yJtsV-nRRm1Y0edfSlU/s1600/Green+Bean+Casserole.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1352" data-original-width="1048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmXowf5sOnUDK7OAohv1DI5xQxSWyCr6Fir4fgWV-vsrapX94aoFSoS6gD9fpFgfR7c3CmMjs58YnV6CHNNagaYGfqOAKnWjgEaJQ6dz-P1pUcSltQgeJnLx-5yJtsV-nRRm1Y0edfSlU/s640/Green+Bean+Casserole.JPG" width="496" /></a></div>
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As a preface to my next dish I will remind thee that the book's Thanksgiving chapter includes <i>several</i> gravy options -- my preference being the White Bean Sage. None are to be missed, but I think the white bean goes best with the whole Thanksgiving shebang. Especially with the Whipped Mashed Potatoes. The mashed potatoes are special. They're more than mashed; they're "hwipped" and so silky and creamy and rich and just so far beyond what you'd think possible from a homely spud. It's worth the extra steps and worth lugging out the yellow stand-mixer you got when you were 18. Besides, I always relish opportunities to use the wire whip ("hwip").</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvza8rjeRUem7WCMarZ8EraNkOBgchATFAfuXQXYRHnn5QI6apX5d5gm4zPvYCOJ_03z512KDXSsNAN6NgnKX2roPuQG0agiERFSDkQLm4TKp6paxIMlViUHHz2l2xRp_TmtQy6mz9IlM/s1600/Whipped+Potatoes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1426" data-original-width="1078" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvza8rjeRUem7WCMarZ8EraNkOBgchATFAfuXQXYRHnn5QI6apX5d5gm4zPvYCOJ_03z512KDXSsNAN6NgnKX2roPuQG0agiERFSDkQLm4TKp6paxIMlViUHHz2l2xRp_TmtQy6mz9IlM/s640/Whipped+Potatoes.JPG" width="482" /></a></div>
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<i>Super Fun Times</i> is not just good for Thanksgiving but also for when you want pork fried rice, without ingesting MSG or your week's worth of sodium. This curry pork fried rice is so authentic, so impressive, and so tasty. I was so excited by the seitan that I dyed red with beets! It looked like pork, you guys! This is so special it makes me want to go dye things red with beets.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJkRYmXfcgFZM1W6bP_uwYYa7iJ2QttBZjXjvPeOhIjj-LdaIcr6TuAK3ZwtsFtZVS9B56B_etmyK50N5d4LDp8YrrNhPf-Egh4xUaIF9iPRGVynnhudFdtbLPuA1OfwuN7-eDDV-vAs/s1600/Pork+Fried+Rice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1506" data-original-width="1134" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJkRYmXfcgFZM1W6bP_uwYYa7iJ2QttBZjXjvPeOhIjj-LdaIcr6TuAK3ZwtsFtZVS9B56B_etmyK50N5d4LDp8YrrNhPf-Egh4xUaIF9iPRGVynnhudFdtbLPuA1OfwuN7-eDDV-vAs/s640/Pork+Fried+Rice.JPG" width="480" /></a></div>
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Now what would Christmas be without Christmas cookies? There is a whole chapter of <i>Super Fun Times</i> dedicated to Christmas Cookies. I have made them all, and I am here to share my work with you. The highlights are the PB Chocolate Chip (I bake the cookies separately, then push four chocolate chips into the center as soon as they come out of the oven to make PB Kisses!), the Chocolate Chip Candy-Cane (wait to press in the crushed canes until after they come out of the oven; they will melt and look ugly if you mix them into the batter!), and the Lemon Thumbprint Cookies (no recipe problems to report!). All of them are dreamy and delicious, but those three are my faves. Honorable mention goes to the Gingerbread Chocolate Chip, but I think they are from <i>Isa Does It</i>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDSGcLpjuMpspxgnqFyINPmC8hdBQfw-OhUS1tFypjwSLDG2cZHUDMFEfqtbXFa5FjmPW34xQ6EZL-A_F4QlBr-0taPQMn0BVw40gAcNB-Mjdl6Xda8Ogs2HE9sZpP2fWsQB0pyADoxTU/s1600/Xmas+Cookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1320" data-original-width="1060" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDSGcLpjuMpspxgnqFyINPmC8hdBQfw-OhUS1tFypjwSLDG2cZHUDMFEfqtbXFa5FjmPW34xQ6EZL-A_F4QlBr-0taPQMn0BVw40gAcNB-Mjdl6Xda8Ogs2HE9sZpP2fWsQB0pyADoxTU/s640/Xmas+Cookies.JPG" width="512" /></a></div>
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As I've said before, this book has its recipes that are just badly written and set you up for failure -- hello Buche de Noel and Philly Cheesesteak Casserole -- but really once you have flopped the recipes, you can just make yourself a note and do it better the next time. Who else fills the margins of their cookbooks with notes? For me it's a lifesaver. It's like I am the Half-Blood Prince(ss), and someday some lucky vegan baking student will get my copy and do great in class while everyone else fails. By now I'm sure you've had enough of KZ's imagination, so I will leave you on that note. If you ever are anxious before trying an ambitious-looking recipe from this book, ask me, I have probably already made it and can share my tips.</div>
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Much <3 to all the vegans,</div>
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KZ</div>
<br />kzcakeshttp://www.blogger.com/profile/08579065670667523377noreply@blogger.com3tag:blogger.com,1999:blog-7654748721669991530.post-89921394517620128992018-09-04T19:31:00.002-04:002018-09-04T19:31:49.477-04:00Food Is Art<div class="separator" style="clear: both; text-align: left;">
Today's prompt is to make a dish inspired by art. To me, I think Pitaya bowls are the prettiest food! It's rare to find such hot pink food in nature. It seems like a special work of art when you add in all your toppings: Blackberries contrasting against the hot pink raspberries; a softer pink against the hot pink, Peanut Butter; demostrating a smooth natural color and texture, and then granola and hemp seed confetti makes it look like it has the finishing touches. I would put a print of this on my wall. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUmo3b2iBkaKOxFH_oViNYb8FLkrvAYObih6FbnSP0m2azvnV5kFttDYPfArk5ExfGGTrmUOuIwgpyV9jr43MVJcaNhH_7lwdcjV80UFPyt-_A72nOS8CJaF-mPYTR0rBUZCuPiA9zgQ0/s1600/Pitaya+fantasmo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1276" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUmo3b2iBkaKOxFH_oViNYb8FLkrvAYObih6FbnSP0m2azvnV5kFttDYPfArk5ExfGGTrmUOuIwgpyV9jr43MVJcaNhH_7lwdcjV80UFPyt-_A72nOS8CJaF-mPYTR0rBUZCuPiA9zgQ0/s640/Pitaya+fantasmo.JPG" width="638" /></a></div>
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I think all Açai or Pitaya bowls are beautiful, just as they are created in a bowl. But clearly some come together with a little more finesse than others, depending on how hungry you are and how anxious you are to start eating! On top, I had time and energy, a good space for light, good arrangement of toppings, an artfully spaced composition, a few rogue swirls...<br />
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And you see down below, I am famished, too hungry for good lighting, no sparse pink areas for contrast, just piled toppings on, and starting taking a bite while tapping the photo button, almost shaking the phone before I got a shot.<br />
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And so you see, life is art. Above and below.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCh6vhMW6FalHGmKkXiqvfEW_4Ys05gAeA4Z9DKPDvF0D468zvWxUKBJaQ5J6ToEbIcdMcJjFFTBLjJRctop_CMZfK1_CeYhlw-VgUuezwEgTT9qCTLiO9zn0SeqKAf2pIY_Q0W1rxYTo/s1600/Pitaya+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCh6vhMW6FalHGmKkXiqvfEW_4Ys05gAeA4Z9DKPDvF0D468zvWxUKBJaQ5J6ToEbIcdMcJjFFTBLjJRctop_CMZfK1_CeYhlw-VgUuezwEgTT9qCTLiO9zn0SeqKAf2pIY_Q0W1rxYTo/s640/Pitaya+1.jpg" width="480" /></a></div>
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Truth is I majored in art and talked my way through many subjective critiques, and have learned that how you present your piece has everything to do with how everyone will perceive it. So tell a grand story, true or made-up, because people will be more interested in it, and will find more things to like about it if they know the story of how it came to be. </div>
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Good thing we're just here for the food though..</div>
<br />kzcakeshttp://www.blogger.com/profile/08579065670667523377noreply@blogger.com2tag:blogger.com,1999:blog-7654748721669991530.post-49645595251199870682018-09-03T19:31:00.000-04:002018-09-04T19:44:23.392-04:00WWPSD? <div class="separator" style="clear: both; text-align: left;">
Today the Vegan MoFo prompt is to make a dish inspired by a leader of a group. I chose Patti Smith. She is probably the coolest human ever to have existed, and I hope to be more like her as I grow old.</div>
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Today, it's hot. It's sticky, humid, and unfriendly. I don't feel like doing anything, especially cooking. What Would Patti Smith Do (WWPSD?)?</div>
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In her book, <i>M Train</i>, she visits coffee shops around New York City, and other cities, drinking black coffee, writing, reflecting, reminiscing, sharing old memories and old stories with us... The book is so beautiful to read and full of amazing stories, true stories, that took place in her amazing life.</div>
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My day is shaping up to be less than amazing, but what I have been inspired to do today, is to sit around, drink black coffee, and read.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEcm1_wBYQ-aWnd5TiU3L9UY76fAIxYlDfaPnEwBz26_9RA9J_zkgumbQM4x8i5gXE6cou-NKb-RLukEfBv5gyIfrqabp1lsNp29PGZuyWTHGxmsIyFNoURxGOuZPJzsAcNaybXy7sp4Q/s1600/Coffee+Ledge.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="896" data-original-width="1440" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEcm1_wBYQ-aWnd5TiU3L9UY76fAIxYlDfaPnEwBz26_9RA9J_zkgumbQM4x8i5gXE6cou-NKb-RLukEfBv5gyIfrqabp1lsNp29PGZuyWTHGxmsIyFNoURxGOuZPJzsAcNaybXy7sp4Q/s640/Coffee+Ledge.JPG" width="640" /></a></div>
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A bit about my mugs: We got these from a local artist, Eric Kenney, here in Fishtown, Philly. Alex's is the "Work Sucks" mug and mine is the "Outsider" mug. Each of his pieces contains a cameo by a caricature of Death. They are funny and lighthearted while also dark and dooming.<br />
"So Real-- yet So Surreal"<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5DDy8l4WVgqneKXxZUcy09aKrRDcR6ixp7V3NRbKNuaDJWMvag8zgziPFiDfehcDR2xb6nC2AqvJmdFz0dW-HR0Eyev3yHLTuMFhLUk0Opf62l1-joDgdrLNH-YxGVTSQsjNEMkSva70/s1600/Coffee+mugs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1008" data-original-width="1456" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5DDy8l4WVgqneKXxZUcy09aKrRDcR6ixp7V3NRbKNuaDJWMvag8zgziPFiDfehcDR2xb6nC2AqvJmdFz0dW-HR0Eyev3yHLTuMFhLUk0Opf62l1-joDgdrLNH-YxGVTSQsjNEMkSva70/s640/Coffee+mugs.JPG" width="640" /></a></div>
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Anyhow.</div>
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Hopefully Patti would approve.</div>
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xo,</div>
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<br />kzcakeshttp://www.blogger.com/profile/08579065670667523377noreply@blogger.com0tag:blogger.com,1999:blog-7654748721669991530.post-5007381402344644292018-09-02T21:15:00.003-04:002018-09-02T21:15:39.843-04:00Deep Dish Pizza Pie<div class="separator" style="clear: both;">
Today's VeganMoFo prompt was to make a dish inspired by an emoji. I chose to make a dish inspired by two of my favorite emojis-- Pizza, and Pie.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje0347qZ07n1YtvS4YinZCpUYVM9k9wWiOB-PUE7ITANLahdkQg04oY57pJLmDaSqpO2LN2bEaiLI36MemqWM95VDsSAfhpPHrQNT3kOlz6XaSVB972-AIc42alX1VSyDoFRcDXy8kFlg/s1600/F7652AA4-D32C-47FA-9C93-CE0D941F2140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1344" data-original-width="1134" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje0347qZ07n1YtvS4YinZCpUYVM9k9wWiOB-PUE7ITANLahdkQg04oY57pJLmDaSqpO2LN2bEaiLI36MemqWM95VDsSAfhpPHrQNT3kOlz6XaSVB972-AIc42alX1VSyDoFRcDXy8kFlg/s640/F7652AA4-D32C-47FA-9C93-CE0D941F2140.JPG" width="540" /></a></div>
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In a text, they don't look like much. They don't do the actual magic of these foods justice.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWrfyPpB_57QQgr9QL-RHeg75LHKy-ZYC3QsJJBYg6vv787nguw7eqdGJcjgcer0MkZR3WzGk-apja78dOAj6chdZ4A0qmg8fsVI8arFjTYKNifCbgCD8SrEjATLVgx8pzLG8JkSf1szk/s1600/IMG_5689.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="291" data-original-width="142" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWrfyPpB_57QQgr9QL-RHeg75LHKy-ZYC3QsJJBYg6vv787nguw7eqdGJcjgcer0MkZR3WzGk-apja78dOAj6chdZ4A0qmg8fsVI8arFjTYKNifCbgCD8SrEjATLVgx8pzLG8JkSf1szk/s640/IMG_5689.jpg" width="312" /></a></div>
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I've never been to Chicago, nor tasted deep dish vegan pizza-pie. But should I really have to go to Chicago to do just that? I think not.</div>
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I began with some homemade dough, in which I included garlic, olive oil and chili flakes. I like to use a pan a little too small so that I can refold the extra dough for crust purposes, in the style of what resembles <i>breadstick crust</i>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYkiLh0o3PlHYh9KCiBuQgKKk4eocbokFudU4vqUsKhda3-AzGj3tQm2l4uhjVg7UyeA4_suzWQsy-FKAnMiD7U897_NLfJByrdrwRouzVP4CWFOU_dIno5onYZfCFQcRKvsbjp82kvCY/s1600/8A23EA2D-B48D-40CC-8159-BEC9679D7C65.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1134" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYkiLh0o3PlHYh9KCiBuQgKKk4eocbokFudU4vqUsKhda3-AzGj3tQm2l4uhjVg7UyeA4_suzWQsy-FKAnMiD7U897_NLfJByrdrwRouzVP4CWFOU_dIno5onYZfCFQcRKvsbjp82kvCY/s640/8A23EA2D-B48D-40CC-8159-BEC9679D7C65.JPG" width="480" /></a></div>
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I took this opportunity to try out the new Daiya shredded cheese, after they claimed it is newly improved. I bought this at the third grocery store I visited that day. I had to go back to the third store twice because I forgot flour the first three times. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HXTSzv-P-JRNRAUhl9P_R2qPNxmJBZyr_2MiixGgayaF78cXUShZdX-yqJH9GzXqCWxA1lK7PifRG9QwYhhRDN67FpmRcGNMv6Yv2D0LBUmsCDtKZrSASKYB-qC0EAVGzIBsw-naJVg/s1600/C70C01A0-4DC9-46DA-8F7F-9A389915715B+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1134" data-original-width="1300" height="558" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HXTSzv-P-JRNRAUhl9P_R2qPNxmJBZyr_2MiixGgayaF78cXUShZdX-yqJH9GzXqCWxA1lK7PifRG9QwYhhRDN67FpmRcGNMv6Yv2D0LBUmsCDtKZrSASKYB-qC0EAVGzIBsw-naJVg/s640/C70C01A0-4DC9-46DA-8F7F-9A389915715B+%25281%2529.JPG" width="640" /></a></div>
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At the first grocery store I hit, they miraculously had Beyond Sausage in stock. Since it was released, I have found it in stores only twice-- once before this time. I grabbed two, and planned to use one for this purpose. All Chicago-stlye 'zza has a layer of sausage spread over the cheese like a disk, no? Well mine should be no different.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipK6fmiebaHCHZpVXYmK-6p55mUkQzxsX_-KEAli06Sk3NsNsV7xySG5oBzx6eMkhIZu1Bck_mJ6RbSEGfB16utQkoa1UGE-7OsB8AzJzVbuFCatJHI_fi8u-0rLapEdPuPtLrHa7EGok/s1600/DF483576-754A-40EB-9F86-5A63CD1E40A8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1468" data-original-width="1070" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipK6fmiebaHCHZpVXYmK-6p55mUkQzxsX_-KEAli06Sk3NsNsV7xySG5oBzx6eMkhIZu1Bck_mJ6RbSEGfB16utQkoa1UGE-7OsB8AzJzVbuFCatJHI_fi8u-0rLapEdPuPtLrHa7EGok/s640/DF483576-754A-40EB-9F86-5A63CD1E40A8.JPG" width="466" /></a></div>
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It being the 2nd of September and all, and heirloom tomatoes being so overwhelmingly awesome this time of year, I found myself with 5 in my kitchen awaiting their undecided purposes. I used them to make a fresh tomato sauce for my deep dish pizza, with lots of garlic and herbage.</div>
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I baked the dough with the cheese alone at 450°F for 8 minutes, then again this time topped with the sausage for 10 minutes, and finally with the tomatoes for 10 more. I let it rest for 10 painstaking minutes before I cut myself a slice.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje0347qZ07n1YtvS4YinZCpUYVM9k9wWiOB-PUE7ITANLahdkQg04oY57pJLmDaSqpO2LN2bEaiLI36MemqWM95VDsSAfhpPHrQNT3kOlz6XaSVB972-AIc42alX1VSyDoFRcDXy8kFlg/s1600/F7652AA4-D32C-47FA-9C93-CE0D941F2140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1344" data-original-width="1134" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje0347qZ07n1YtvS4YinZCpUYVM9k9wWiOB-PUE7ITANLahdkQg04oY57pJLmDaSqpO2LN2bEaiLI36MemqWM95VDsSAfhpPHrQNT3kOlz6XaSVB972-AIc42alX1VSyDoFRcDXy8kFlg/s640/F7652AA4-D32C-47FA-9C93-CE0D941F2140.JPG" width="540" /></a></div>
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It was worth the rest, otherwise I feared it would gush out and not hold it's shape, just as a berry pie needs to rest, lest it gush.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglQ37EckndqW_GfFBbi6Vv0ctiriZ1nvW_bMti1O5pG3vV3ELaq-NbA_VO6a5GO3dUlXM0Oj1VisX6uzu5k64tkTxaMgHb54hNoJ8tTo8IXjwQvNldwteQnTJpMOI8MxrKYfIH4UMhGCU/s1600/7D5113C3-BD6E-481D-992B-F74511DFACF0.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1138" data-original-width="1280" height="568" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglQ37EckndqW_GfFBbi6Vv0ctiriZ1nvW_bMti1O5pG3vV3ELaq-NbA_VO6a5GO3dUlXM0Oj1VisX6uzu5k64tkTxaMgHb54hNoJ8tTo8IXjwQvNldwteQnTJpMOI8MxrKYfIH4UMhGCU/s640/7D5113C3-BD6E-481D-992B-F74511DFACF0.JPG" width="640" /></a></div>
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Again from its good side:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9LagMphKP4aTCdSF2FmL0-cmng99BtNHrlwxJCnsM8uzTRLG5e35NWtd02aSoWTOQK2pWxtcEpZSytNXoKdy8gmDChEUEiiM79peuUbpsO02hdR5g0aBme1CIIrveRiFGp_oHHgsd6H4/s1600/56C2ABF1-35C7-43D0-BE76-B2269508212C.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1140" data-original-width="1280" height="570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9LagMphKP4aTCdSF2FmL0-cmng99BtNHrlwxJCnsM8uzTRLG5e35NWtd02aSoWTOQK2pWxtcEpZSytNXoKdy8gmDChEUEiiM79peuUbpsO02hdR5g0aBme1CIIrveRiFGp_oHHgsd6H4/s640/56C2ABF1-35C7-43D0-BE76-B2269508212C.JPG" width="640" /></a></div>
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No regrets. [High Five Emoji]</div>
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xo,</div>
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KZ</div>
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kzcakeshttp://www.blogger.com/profile/08579065670667523377noreply@blogger.com4tag:blogger.com,1999:blog-7654748721669991530.post-60223837942914217882018-09-01T18:33:00.000-04:002018-09-01T18:33:21.661-04:00Happy Vegan MoFo!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXdHYneoVpAGkQbOAnnxGwW3NF4Wek6oQMbOBo9D7yZFDd-8Ti9FNF56slANmvBUj4t5v1W2iaWqIAmCtdIWdcFJLewwiGt00szdtCzHTmZaGPgXSyx8Ac7eLN4b2oI2lriGaiNum_V5I/s1600/VeganMoFo-Banner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="448" data-original-width="1338" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXdHYneoVpAGkQbOAnnxGwW3NF4Wek6oQMbOBo9D7yZFDd-8Ti9FNF56slANmvBUj4t5v1W2iaWqIAmCtdIWdcFJLewwiGt00szdtCzHTmZaGPgXSyx8Ac7eLN4b2oI2lriGaiNum_V5I/s640/VeganMoFo-Banner.jpg" width="640" /></a></div>
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Hi Everyone and Happy Vegan Month of Food- of #veganmofo, as it is loving referred to in our community. I love participating in VeganMoFo every year because it renews my love for vegan food and vegan people, gives me lots of inspiration, fills me with hope for the future, and introduces me to some awesome vegans that I never would have known existed! </div>
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I'm KZ, this is my 8th year participating in VeganMoFo, I live in Philadelphia with my husband, Alex, and I like açai bowls. A lot. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht1x_ZAtwaqEYPHNlYbd9fUGvQChGXlQwdtudfC4Ce0w1El4-GxRxn3n3g7ZH6dqgjKsaSqeUAmtXp5hf_EAgX8jVUZHNz-W5X_xZACXS1Vp5V2k3gST8MpxZ2hegkeUJeNi7Vr9SoNOk/s1600/WHXM0396.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1274" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht1x_ZAtwaqEYPHNlYbd9fUGvQChGXlQwdtudfC4Ce0w1El4-GxRxn3n3g7ZH6dqgjKsaSqeUAmtXp5hf_EAgX8jVUZHNz-W5X_xZACXS1Vp5V2k3gST8MpxZ2hegkeUJeNi7Vr9SoNOk/s640/WHXM0396.jpg" width="508" /></a></div>
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Açai bowls are great on their own, traditional level. But add some peanut butter? And now we are cooking with gas.</div>
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Here is my husband and I on our anniversary last week :) We're excited in this pic mostly because we are about to go to Vedge, the best restaurant in the country, if you ask me. I'd be lying if I said Vedge wasn't a factor in my decision to move to Philadelphia. We moved here from NYC 2 years ago, and never looked back. We love Philly!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWoD6Wopmp8-ObEHMsHAggZKlQO9eWLD4nyRQ1hEpWoV95JqCCdz0eBtWrG8GTIJGq6OhTN48r9qROIEq28Rwt441xLutBJLonGeHlbwGXHKxO6RAv4jPRfRfYW0_GbIhsbAYKdpCCsgI/s1600/IMG_5549.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWoD6Wopmp8-ObEHMsHAggZKlQO9eWLD4nyRQ1hEpWoV95JqCCdz0eBtWrG8GTIJGq6OhTN48r9qROIEq28Rwt441xLutBJLonGeHlbwGXHKxO6RAv4jPRfRfYW0_GbIhsbAYKdpCCsgI/s640/IMG_5549.jpg" width="480" /></a></div>
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Veganism is super important to me. I practice veganism for many reasons. It helps me to be mindful about other living creatures and consider their lives, and helps me view the world as a shared space for everyone and everything. </div>
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I stopped eating animals in 2009 to reduce my carbon footprint and contribute less to the destruction of our environment, but also to dissociate with the agricultural industry, wanting never to contribute to its greed and cruelty ever again. Jan 1, 2011, I went vegan after I made my first successful cupcake (big ups to Chloe Coscarelli for that), and never ate meat, dairy, eggs, honey, or any other animal product again. I had a little cupcake business for a few years when I lived in New Jersey, which was really fun and gave me tons of experience with vegan baking. These days, I stick to the essentials, and patronize all the wonderful vegan businesses in Philadelphia, of which there are many. Some of my faves are Dotties Donuts, Bar Bombon, V Street, Wiz Kid, Blackbird Pizzeria, Hip City Veg, Charlie Was A Sinner, and of course, Vedge. </div>
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Leave me a comment and let me know your blog so I can follow along! </div>
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XO,</div>
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KZ</div>
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<br />kzcakeshttp://www.blogger.com/profile/08579065670667523377noreply@blogger.com6tag:blogger.com,1999:blog-7654748721669991530.post-50966406572110536532018-01-01T18:52:00.000-05:002018-01-01T18:52:06.999-05:00Veganomicon 10th Anniversary<div class="separator" style="clear: both; text-align: left;">
Happy New Year Everybody!</div>
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This year I would like to make a point to cook more from my cookbooks. I have so many that I don't open or some that I've only made one thing out of and never opened again, and I know they are full of good recipes, and I want utilize them! It's fun that you can now follow hashtags on Instagram, so you can follow particular cookbooks that you may own or want! </div>
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One of the cookbooks that I've been meaning to get more use out of, is the Holy Grail of all vegan cookbooks, <i>Veganomicon</i>, itself.</div>
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I was gifted my first copy when I told a friend I was going vegan. She had a copy and lent it to me, and I lent her my Moosewood cookbook. We never switched them back and I believe we did come to an understanding that we'd both just rather keep each other's book than take our own back! But if you want your book back, Sarah, let me know!!</div>
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Anyway- She knew that it was a great cookbook filled with a huge variety of recipes for a new vegan to try out, and I immediately started cooking from it, making all the hits: Mac Daddy, Spinach Noodle Kugel, Beanball Subs, Skillet Mole Pie, Summer Corn Chowder, Tempeh Sushi Rolls, Brownie cupcakes, and many more. But after a while, I got new books and this one got sort of pushed to the back of my collection. Since it was first published in 2007, 2017 was its 10 year anniversary! So a re-issue with new pictures and updated recipes was released, and I, of course, needed to have it.</div>
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I started making a bunch of recipes from it that I remembered bookmarking years (seven, today!) ago and decided to pick up where I left off. Lasagne is always a great place to start:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5jId7kEEJ6hSvzYVgaTlGgAyUUHCfNNnxS4L9lhoy-Vpoidh1XXsRmJKFPNa9YKLsOqPcUW7ZA3lhLGBRYe6BTL00XqwuwPn_VuCB-Fp4H51vwrgnZScznJAXDd3p5BK0GFdp74u2I7A/s1600/EGBV7481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1596" data-original-width="1600" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5jId7kEEJ6hSvzYVgaTlGgAyUUHCfNNnxS4L9lhoy-Vpoidh1XXsRmJKFPNa9YKLsOqPcUW7ZA3lhLGBRYe6BTL00XqwuwPn_VuCB-Fp4H51vwrgnZScznJAXDd3p5BK0GFdp74u2I7A/s640/EGBV7481.JPG" width="640" /></a></div>
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Lasagne Marinara, as it is titled, is a straightforward, no frills, customizable vegan lasagna recipe. I probably do not need a recipe to make a lasagna anymore, but it was fun to go along for the ride anyway. I made the Cashew and Tofu Ricotta, sauteed mushrooms and spinach and made them a special hidden vegetable layer, and used my father-in-law's recipe for tomato sauce, and popped it in the oven for a while and look what came out!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9DydRU3SNm3lWuRQz6U0mfVAwT8xHYR-8yhyphenhyphenuCKV48ySOY8XwYzeEA2RMyHpCMY88XDnd3OLAQWt4ya71LfizO0YpvdODkMo1xXfO-YkupoQh_wPDIBfK4L8bO3lAqhn2FMXY85WHjPE/s1600/NUKZ2036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1102" data-original-width="1600" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9DydRU3SNm3lWuRQz6U0mfVAwT8xHYR-8yhyphenhyphenuCKV48ySOY8XwYzeEA2RMyHpCMY88XDnd3OLAQWt4ya71LfizO0YpvdODkMo1xXfO-YkupoQh_wPDIBfK4L8bO3lAqhn2FMXY85WHjPE/s640/NUKZ2036.JPG" width="640" /></a><br />
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I was so wowed with the lava-texture crispy top noodle layer that I needed a photo asap.<br />
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For some reason I remember bookmarking this "Curry Udon Noodle Stir Fry" from a million (seven) years ago, and decided to try it. I love noodles, so I knew this would end well, and it did. The sauce is made ahead of time while the veggies cook, much like any stir fry, and then you douse the noodles and veggies in your curry peanut sauce and you never really need to order out again.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd5JFjqvnMapPLD9sJGfKi2B_qu3e7xPv3KJDm8D5e0LwbMEGxYBFYEeKNR0WPmv5IvCslY9GxzDcJksZboSdwwBsxa0C9zM34zctVYeiYN-BNFrXwWlJ78nineptkU38bfVU5PT0ITqY/s1600/XZYL9600.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1204" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd5JFjqvnMapPLD9sJGfKi2B_qu3e7xPv3KJDm8D5e0LwbMEGxYBFYEeKNR0WPmv5IvCslY9GxzDcJksZboSdwwBsxa0C9zM34zctVYeiYN-BNFrXwWlJ78nineptkU38bfVU5PT0ITqY/s640/XZYL9600.JPG" width="480" /></a></div>
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I don't usually make three separate recipes like this, but I was anxious to try some of the "sides" from the book, so I made the Italian Marinated Grilled Tofu and the Herbed-Scalloped potatoes, and let me tell you-- the potatoes were SO easy and SO good. I think I liked them even better than the Scalloped Potatoes from <i>Superfun Times Vegan Holiday Cookbook</i>, which is way more work and energy than this one. This one I would easily make any day of the week. The tofu was good, no frills, bare-bones tofu.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb2dlOxWsIg3uSzBMxEVzqGYbO35ct0YuCy1XIgDAZpO3z_xRA33E-L53j25s2vx-jsgW4Qo02rJMmhKXZgYJhXWmB75VQ85GVWbYxlSuqAscoQuJVB0JNTy7t6AjRNNuU7Sso123dc8Q/s1600/PRSK0299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb2dlOxWsIg3uSzBMxEVzqGYbO35ct0YuCy1XIgDAZpO3z_xRA33E-L53j25s2vx-jsgW4Qo02rJMmhKXZgYJhXWmB75VQ85GVWbYxlSuqAscoQuJVB0JNTy7t6AjRNNuU7Sso123dc8Q/s640/PRSK0299.JPG" width="480" /></a></div>
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Perhaps my fave so far, The Chickpeas Romesco was so good with some white rice and fresh herbs. A great winter dish, or dish to make when you have no groceries, because what self-respecting vegan has no chickpeas in their pantry at all times?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixHnGZo8NiwwxdsebUkUH8_CcjCrX74iwFeX0XCTgFcyD-prbAoFYJ2aBro290VfOwKjtDn8Lo0PNI7YSXo8YZ8WsOufh_jPMkArw1tBU_pw66oEygJI9VVmVbECYAXyfluxT_ywYYy-8/s1600/NRBN5275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1204" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixHnGZo8NiwwxdsebUkUH8_CcjCrX74iwFeX0XCTgFcyD-prbAoFYJ2aBro290VfOwKjtDn8Lo0PNI7YSXo8YZ8WsOufh_jPMkArw1tBU_pw66oEygJI9VVmVbECYAXyfluxT_ywYYy-8/s640/NRBN5275.JPG" width="480" /></a></div>
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V excited to make more recipes from this book and from others :) What are your favorite recipes from <i>Veganomicon</i>?</div>
<br />kzcakeshttp://www.blogger.com/profile/08579065670667523377noreply@blogger.com0tag:blogger.com,1999:blog-7654748721669991530.post-18576265575948599482017-10-28T20:50:00.000-04:002017-10-28T20:53:17.728-04:00Memory Lane: Brunch<div class="separator" style="clear: both; text-align: left;">
If you take brunch more seriously than most people you know, you might be vegan.</div>
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I have been hosting elaborate brunches for my friends and family for years, but only beginning after going vegan. When <i>Vegan Brunch</i> came out, I cooked every recipe in it. Even the ones without pictures, you guys. I made breakfast casseroles, vegan omelets, chocolate beer waffles, vegan breakfast sausages, muffins, tofu scramble, pumpkin pancakes, almond-berry crepes (I bought a crepe pan), I roasted so many potatoes.... Brunch was a way of life. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKi-hXYvd2ID5cYa-wMpODlV09fj6Ugad_VwDyUWdcez7Buhan5s1RoIJ1k79iyLENZs6NxVSjE6UR8YiBHym-BnfB6SRGZEIFkBuT6NgLoa_Up76-w9ZFbNxzc0LYdbtzhMxxKIhRLh0/s1600/IMG_3971.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="898" data-original-width="1308" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKi-hXYvd2ID5cYa-wMpODlV09fj6Ugad_VwDyUWdcez7Buhan5s1RoIJ1k79iyLENZs6NxVSjE6UR8YiBHym-BnfB6SRGZEIFkBuT6NgLoa_Up76-w9ZFbNxzc0LYdbtzhMxxKIhRLh0/s640/IMG_3971.JPG" width="640" /></a></div>
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And it still is! Last weekend on my very special birthday, I wanted an hour and 20 minutes for a table at Champs! Brunch at champs... well by the time we got our table, it was definitely lunch. But hey, when you are committed, you are <i>committed.</i><br />
This morning I had every intention of making breakfast sandwiches with tofu scramble and Chao cheese on english muffins, vegan ones I found at <a href="https://www.riverwardsproduce.com/">Riverwards</a>, and I was so excited to make them but my life is crazy and they went bad before I got to them. I also haven't grocery shopped in two weeks. So yeah I made a clean-out-the-fridge brunch today, and it was awesome. It' not vegan brunch without a tofu scramble! Alongside I roasted some butternut squash that was looking like it was on its last legs, 4 remaining potatoes from a 5lb bag, and the sauteed the rest of my kale. I also cooked 3 slices of benevolent bacon that I had in a baggie in the fridge from Glob only knows, and tossed them in with some Chao original, and topped it with the 8 remaining cherry tomatoes in my fridge, sliced in half. Oh and I had three taco-sized tortillas that I... included. I gave alex two and ate one myself. It feels so good to clean out the fridge and actually make something tasty. My breakfast sandwiches would have been perfect for my theme because they are the first memory I have of cooking, with my Dad! But I have probably blogged about that before. I will make them soon, stay tuned!!<br />
<br />kzcakeshttp://www.blogger.com/profile/08579065670667523377noreply@blogger.com2tag:blogger.com,1999:blog-7654748721669991530.post-809802348894848212017-10-23T18:53:00.000-04:002017-10-23T18:55:20.249-04:00Memory Lane: Broccoli Alfredo<div class="separator" style="clear: both; text-align: left;">
Vegans need alfredo sauce too. I mean, we have rights. Be it from cashews, cauliflower, carrots or fairy dust, we will find a way. I have made it all the aforementioned ways, plus many others too! Non-vegan alfredo sauce is somewhat mysterious in its ingredient list, too, but vegans sauces are more fun because the main ingredient is something like almonds, tofu or cauliflower, instead of <a href="https://www.google.com/search?q=alfredo+sauce+ingredients&rlz=1C5CHFA_enUS516US516&oq=alfredo+sauce+in&aqs=chrome.1.69i57j0l5.4604j0j4&sourceid=chrome&ie=UTF-8">a stick of butter</a>, <a href="https://www.google.com/search?rlz=1C5CHFA_enUS516US516&q=ragu+alfredo+sauce+ingredients&oq=ragalfredo+sauce+ingredients&gs_l=psy-ab.1.0.0i13k1j0i7i30k1.15844.16298.0.18587.3.3.0.0.0.0.116.317.0j3.3.0....0...1.1.64.psy-ab..0.3.316...0i8i7i30k1j0i13i5i30k1.0.0UHOGHeFcsc">soybean oil</a>, or <a href="https://www.google.com/search?rlz=1C5CHFA_enUS516US516&q=ragu+alfredo+sauce+ingredients&oq=ragalfredo+sauce+ingredients&gs_l=psy-ab.1.0.0i13k1j0i7i30k1.15844.16298.0.18587.3.3.0.0.0.0.116.317.0j3.3.0....0...1.1.64.psy-ab..0.3.316...0i8i7i30k1j0i13i5i30k1.0.0UHOGHeFcsc">enzyme-modified egg yolk</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDvW0qdJPmWltTpJHGCSPt14_WgiY-wtE77B_5T4m9ZqT2q_h_7wra365maX-U60ihGKCASc24u0E3PVKz54ZU_NVEdAShL79h2d2pyY94Q0ja3hxX_LrbTbrFF5JVz8zcO7OS7wfinok/s1600/IMG_3967.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1434" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDvW0qdJPmWltTpJHGCSPt14_WgiY-wtE77B_5T4m9ZqT2q_h_7wra365maX-U60ihGKCASc24u0E3PVKz54ZU_NVEdAShL79h2d2pyY94Q0ja3hxX_LrbTbrFF5JVz8zcO7OS7wfinok/s640/IMG_3967.JPG" width="482" /></a></div>
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Broccoli Alfredo was saving my little vegetarian life at Italian restaurants for ages. No one had caught on to me that I was just ordering mac & cheese with fettuccine instead of elbows. It's been referred to many times as "adult mac & cheese" and I don't think that's a super incorrect way to describe it. This recipe is from <i>Super Fun Times Vegan Holiday Cookbook</i> sans the truffle oil, because I just didn't want to buy a $15 bottle of truffle oil for just one dish. That's okay, olive oil subbed just fine, and upon eating this I was transported back to Olive Garden in 1998. Transportation via Pasta ™ by KZ.kzcakeshttp://www.blogger.com/profile/08579065670667523377noreply@blogger.com1tag:blogger.com,1999:blog-7654748721669991530.post-85470124018453883622017-10-22T18:11:00.001-04:002017-10-22T18:11:19.235-04:00Memory Lane: Spaghetti & Meatballs<div class="separator" style="clear: both; text-align: left;">
Spaghetti & Meatballs! Maybe the first thing I ever learned to make! I used a Rachel Ray recipe for the first time and I remember just burning the crap out of them. I have really great memories of having parties with my friends and just making a giant bowl of spaghetti and meatballs to share at my mom's dining room table at like.. 11pm. Those were good days :)</div>
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As for meatballs-- I have made so many different recipes for vegan meatballs. I have tried to make them with every different kind of bean, and every variety of cooking. Steaming, deep-frying, baking, pan-frying, toasting, boiling, roasting, even microwaving. I have tried lots of printed recipes, and only a few stand out in my mind as ones worth making: The Tempeh Meatballs from <i>Super Fun Times Vegan Holiday Cookbook, </i>(or all the other times it is printed in Isa's books-- I think it's in <i>Isa Does It </i>and <i>Appetite For Reduction</i>). I have had success baking this recipe as well as pan-frying. But my #1 has got to be the meatballs from <i>Chloe's Vegan Italian Kitchen</i>. They are mushroom and brown rice-based and they are the BEST vegan meatballs I have tried. I do love me some Gardein meatballs in a pinch, but when you want to make a special Sunday dinner to impress the fam, this is your meatball. It's a little labor-intensive what with boiling and cooling rice first, then cooking onions and mushrooms to puree with the rice, forming them into balls and then pan-frying them all lovingly and tenderly until they've been turned just enough times to make a perfect round and golden meatball. But trust me, I would never tell you to go through all the trouble if it weren't worth it, and I'm telling you, I've met my meatball. This is the meatball I want to be with forever. And ever.kzcakeshttp://www.blogger.com/profile/08579065670667523377noreply@blogger.com0tag:blogger.com,1999:blog-7654748721669991530.post-66940086924586729232017-10-20T20:50:00.001-04:002017-10-20T20:50:37.457-04:00Memory Lane: Cookie Brownies<div class="separator" style="clear: both; text-align: left;">
Cookie brownies are not really innovative, and require even less effort than making cookies, but somehow people freak out with excitement when you bake them cookie brownies. I always make the recipe from <i>Vegan Cookies Invade Your Cookie Jar, </i>except I swap coconut oil for canola. </div>
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I used to make cookie brownies for almost every show my boyfriend played with his band in high school and college and everyone would be so upset if I came to a show empty-handed. I actually bake this recipe in a round cake pan and make cookie-cake, and they go WILD for it.<br />
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Wild, I tell you.kzcakeshttp://www.blogger.com/profile/08579065670667523377noreply@blogger.com1tag:blogger.com,1999:blog-7654748721669991530.post-36446701332617645782017-10-17T19:49:00.000-04:002017-10-17T19:49:13.779-04:00Memory Lane: Stromboli<div class="separator" style="clear: both; text-align: left;">
When I lived in New Jersey, there was this "legendary" place in my city that made stromboli and called them "boli"(s) and we used to go there all the time. I blogged about this during mofo at least three years ago, you can read a younger, less-polished KZ tell stories about it <a href="http://kzcakes.blogspot.com/2014/09/stromboli-for-everyone.html">here</a>. </div>
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But for those of y'all who have places to go and other blogs to read, the short story is that I didn't drink beer when I moved to New Jersey, and then one day, after having the world's worst sangria at a bar, decided to order a beer for once.</div>
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After our drink, we went to meet some friends for dinner at the aforementioned restaurant with bolis. I was now interested in trying more beers, and this restaurant has a giant list of beers available, so I tried all sorts of great new-to-me beers, and I've been a beer-girl ever since.</div>
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A vegan boli at that restaurant is hardly much more than pizza dough with red sauce, but I still have fond memories of being there at a long table with a ton of my new friends in New Jersey, drinking some new beers together and it warms my heart to think about.<br />
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I have made this a few times for Superbowl, too and the boys at the party are usually to zoned into the game that they did not notice that there was eggplant in this bread or that they were eating vegan superbowl snacks. I've actually had this be requested to bring back a second time!<br />
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So it turns out that 30 days of nothing but comfort food recipes is easier said than done. I haven't been able to eat the food fast enough to keep up with my posts, and I probably gained several pounds since Mofo began. But I will keep cranking them out as fast as I can, in the name of Holy Mofo, and of p'zone-looking stromboli.<br />
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<br />kzcakeshttp://www.blogger.com/profile/08579065670667523377noreply@blogger.com2tag:blogger.com,1999:blog-7654748721669991530.post-19638891036521418442017-10-14T12:01:00.000-04:002017-10-14T12:01:09.945-04:00Memory Lane: Potato Leek Soup<div class="separator" style="clear: both; text-align: left;">
The Potato Leek Soup from <i>Isa Does It</i> is so good and so easy that Alex begged me to make this about 12 times over the course of our first winter in NYC, that even <i>he</i> learned to make it himself. Really I think the secret to a good PLS is just give the leeks and onions a chance to get all caramelized and golden. Then when you pour in your broth, it becomes flavored with all the caramelized bits, and you need to add virtually nothing to make it taste like a bowl full of hopes and dreams. In the beginning of my PLS reign, I was a big salt-adder. I added some while the onions cooked, then again when the broth went in, to the cashew milk, and to the final product. But <i>this is a mistake</i>-- all I needed to do was give it a little TLC. A bowl full of soup that is too salty is just sad. I just need to trust that the caramelized onions and garlic are all I need to win at soup. The rest is all flashy hollow tricks.</div>
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I know that the broth has some salt, and so I'm going to get some there, and I know that I'm planning on topping this with Sweet Earth Bacon, and so I obviously will be getting a hit of salty, smoky, mapley zing on the top of the finished product. So yeah, my salt is still sitting unopened pushed back behind my pomegranate vinegar that I have also never used. I just really like the way potatoes taste, even without any salt. Especially with all that good jazz I have going on in this soup. It's POTATO leek soup, not Potato SALT soup. It also really only requires about 4 ingredients, which is why we can make this so often without a trip to Whole Foods-- on the WEEKEND? No one wants to go to Whole Foods on the weekend because it's always as if the world is ending and everyone in the city is in there with you and the line to pay extends all the way through the store and gets in the way of the bulk section. I've been out of lentils for MONTHS, I tell you. But you can just pick up like 5 potatoes and a bunch of leeks at any street market on your way home from Yoga or Improv or streetracing or whatever it is your are on your way home from, and it's like no thing at all. Yeah, soup.kzcakeshttp://www.blogger.com/profile/08579065670667523377noreply@blogger.com0tag:blogger.com,1999:blog-7654748721669991530.post-1728684177186360282017-10-14T11:40:00.001-04:002017-10-14T11:43:54.494-04:00Memory Lane: Garlic Bread<div class="separator" style="clear: both; text-align: left;">
Garlic bread is so worth the fate of garlic breath. It just is. The taste (and smell!) of toasty garlic in olive oil permeating soft bread layers in the oven while crisping up the crusty exterior is the most amazing thing of all time. There have been restaurants over the course of my life that I have visited <i>only</i> for the garlic bread. Garlic Breadsticks, with a side of romaine lettuce? Sure, I'll go to Olive Garden with you! Not that I ever needed to be talked into ordering from Vinnie's, but GARLIC KNOTS are just like... If I was deciding between pizza or garlic knots... I just feel like I would get both, but definitely NEVER skip the knots. Garlic bread is a passion of mine, and pretty much anyone else I've ever met, too.</div>
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My favorite garlic bread recipe came from <i>Thug Kitchen 2</i>, in which you score the loaf of italian bread into large cubes but without cutting through the bottom, and then rub a mixture of oil and finely minced garlic and herbs all over the bread so that it falls into the cracks of the scored bread, wrapping it in foil and baking until it smells like you sprayed eau d'garlic all over your house and then your bread will be all toasty and crispy and the best thing ever, on the side of your meal or alone.<br />
My friends and I always attempted to make garlic bread and I always wanted to put in under the broiler for <i>just a minute</i> and then 9 times out of 10 we forgot about it and only remembered when the fire alarm went off. I also made sure to give the job of mincing the garlic or microplaning the garlic to my friend, because it is makes your fingers smell like raw garlic for 2 days straight. It's a tough job but someone's gotta make the garlic bread!kzcakeshttp://www.blogger.com/profile/08579065670667523377noreply@blogger.com2tag:blogger.com,1999:blog-7654748721669991530.post-61300120013658017332017-10-11T20:05:00.002-04:002017-10-11T20:08:03.950-04:00Memory Lane: Baked Ziti<div class="separator" style="clear: both; text-align: left;">
I feel it's fair to say that comforting love for Baked Ziti is largely universal. A casserole dish filled with tube-shaped pasta sandwiched between layers of creamy and tangy sauces, usually complete with some type of crispy crust-- the thought is enough to make me want to take a nap inside a bowl of it. The template for this dish is so simple and so customizable that you could probably make this any night of the week with whatever is in your pantry or burning a hole in your crisper. </div>
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My <i>favorite</i> baked ziti to make is actually from <i>Thug Kitchen 2</i>, and I love how many vegetables you can hide within the sauce! The tomato sauce is made from tomatoes and roasted red peppers, the creamy white sauce is made from nooch, almonds, silken tofu, garlic, and artichokes, and the "filling" is made with just spinach, garlic and onion. So it appears to the undiscerning eye that the only vegetable in this dish is spinach, but <i>little did he know</i> he was consuming not one, but four servings of vegetables. I don't add any salt to dishes like these-- the nooch, the briney artichokes, caramelized onions and garlic and zing from the tomatoes and peppers are enough to keep me high on life.<br />
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The topping is just breadcrumbs, herbs and olive oil. Bake it, and thirty minutes later this casserole dish filled with creamy, salty, crispy, tangy pasta is before you. It is the food equivalent of sweatpants and old movies. Or-- attack your Wednesday night blues with a triple threat of all three-- pasta, sweatpants, old movies. I fight melancholia with pasta all the time and I'm still standing <3<br />
<br />kzcakeshttp://www.blogger.com/profile/08579065670667523377noreply@blogger.com1tag:blogger.com,1999:blog-7654748721669991530.post-27345553672662111192017-10-10T20:33:00.001-04:002017-10-10T20:33:36.867-04:00Memory Lane: Tomato Soup & Grilled Cheese<div class="separator" style="clear: both; text-align: left;">
In my late teen years I used to go wild for the Tomato Mozzarella Panini at Panera Bread. These days I don't often set foot in the establishment due to lack of vegan options, but I do try and recreate this old favorite at home. The soup was so rich and creamy and actually reminds me of the Pasta with Pink Sauce recipe from <i>Chloe's Vegan Italian Kitchen, </i>so I usually just whip up a giant batch of that sauce and call it soup. Maybe I add a little extra broth, <i>for dignity. </i></div>
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A bowl of tomato soup with no grilled cheese to dip is like toast with no jam; spaghetti with no sauce; drums but no bass; Abbi with no Ilana; chips with no carrot queso...<br />
And so thank Glob it's 2017 and we are flush with vegan cheeses of many delicious varieties. I give the BIGGEST eyeball roll of all time to the basic boneheads who say they could never go vegan because they can't live without cheese. I'm like, "Yeah, totally" with a mouthful of the best grilled cheese I have ever had, vegan, etc..<br />
This vegan grilled cheese is stuffed with Follow Your Heart Mozzarella and Chao tomato Cayenne slices, and in lieu of a panini press, I pressed it between two cast iron grill pans and might I say, it was a 10/10 experience.kzcakeshttp://www.blogger.com/profile/08579065670667523377noreply@blogger.com1tag:blogger.com,1999:blog-7654748721669991530.post-10133229769490221552017-10-09T19:51:00.004-04:002017-10-09T19:55:58.146-04:00Memory Lane: Seitan Parmesan<div class="separator" style="clear: both; text-align: center;">
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Before I was vegan, I was briefly vegetarian-- although all of my friends and family joked with me that I had been a vegetarian all my life, because I wouldn't ever eat any meat. Honestly, I just didn't like the taste of it. I got tired of chewing for so long! I was no official vegetarian, and ate my fair share of McDonald's chicken nuggets, fish and chips, and orange chicken from Chinese food restaurants as a teen. But when it came time for Thanksgiving, I wanted no part of that dry dead bird, definitely held my nose on Easter when it was ham-time, and would barely even take a bite if I was served steak. I was all about the mac-and-cheese, fettuccine alfredo, grilled cheese-- and if we ever went out to an Italian restaurant-- Eggplant parmesan. I first was introduced to eggplant at Mystic Pizza, where my family would take us every summer. They are famous for their Moussaka pizza, which had eggplant, meatball and cheese. I think a family friend would always order it and everyone would say how I wouldn't like it because it has eggplant which is slimy and gross. And so I was afraid of it. </div>
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Then at some point in my teenage or young adult years, I order a pizza that had breaded eggplant on it and had my mind blown as to how good a substitute it makes for a meaty component of a meal. I was hooked ever since and ordered the eggplant parmesan far more times than I care to admit at Olive Garden. I was so excited that I found a tasty version of chicken! I was probably the only kid in this country who prefered eggplant to chicken, but I totally did and though gone are the days of Olive Garden and their eggplant parmesan, I still get my kicks at home, using this homemade hack. Alex, however, is a certified eggplant-hater, but a seitan-lover, and since seitan is way more delicious than chicken, and way less terrible for everyone, we pretty much just make this dish with seitan instead. The classic dish is sort of a gastronomical commitment, and though you absolutely must serve with with pasta, maybe try and throw in as many veggies as will fit on yr plate.<br />
To make this, I just dredged my seitan cutlets (from <i>Super Fun Times Vegan Holiday Cookbook</i>) in some seasoned flour, dipped it in a cornstarchy sticky-bath, and then into some Italian breadcrumbs. Then I seared it on both sides, and then I was done :) You could definitely use some vegan cheese on top, or make Chloe's vegan Mozzarella sauce to have on top, but I just sprinkled on a mixture of ground blanched almonds, nooch and lemon zest as my parmesan-style topping and it was no worse for the wear. I understand this photo is not my greatest work of all time, but the comforting memories and my lovely anecdotes will hopefully keep ya comin' back for more.<br />
<3<br />
KZkzcakeshttp://www.blogger.com/profile/08579065670667523377noreply@blogger.com3tag:blogger.com,1999:blog-7654748721669991530.post-59333337251763032742017-10-08T17:53:00.002-04:002017-10-08T17:54:45.297-04:00Seitan Saltimbocca<div class="separator" style="clear: both; text-align: left;">
Saltimbocca is an Italian dish, food so good it "jumps into your mouth," a tendency for which it's named. Italians make this dish with veal, Americans make it with chicken, and vegans make with anything else-- but Seitan is the fun-est. </div>
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This dish was inspired by a recipe I made from watching a person's cooking show on the food network and yes you have guessed correctly, that person is Giada. I used to make this to impress everyone and make them jealous of my very excellent cooking skills. I was only seventeen, but all I wanted to do was cook. When my friends came over, they just cooked with me. I gave them jobs, made them cut garlic, chop the onions, make the garlic bread, do all the parts that were tedious... We would spend all afternoon cooking and then finally set the table using my mom's nicer dishes and just plunk ourselves down and hang out at the dinner table for the rest of the night, putting off cleaning up.<br />
This setian recipe from <i>Super Fun Times Vegan Holiday Cookbook </i>is so good and easy that I can't stop making it and using it as my main part of all these memory-inducing meals. This time I used Sweet Earth bacon and a sage leaf laid across the cutlet and seared into place. I served it with a creamy white wine and caramelized onion sauce, sauteed spinach and roasted potatoes. Obviously I would have served this with spaghetti as a kid, but now I'm old and very wise so I knew that it would be more impressive with special roasted potatoes as my carby side, and spinach to liven it up with some color. But really serve this with whatever you like-- squash, brussels sprouts, kale, gnocchi, kool aid-- It's your world.<br />
<br />kzcakeshttp://www.blogger.com/profile/08579065670667523377noreply@blogger.com4tag:blogger.com,1999:blog-7654748721669991530.post-65303385674687885702017-10-04T20:51:00.000-04:002017-10-04T20:51:48.425-04:00Memory Lane: Chili with Cornbread<div class="separator" style="clear: both; text-align: left;">
I have referenced the phenomenon of universal love for chili among the vegan community before. You may reference it <a href="http://kzcakes.blogspot.com/2013/01/all-you-vegans-eat-is-chili.html">here</a>. I make some variation of that recipe all the time and I love it :) Chili is the ultimate Fall food for me. I think it's because I first learned to make it during the fall.</div>
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Of course the first chili I ever made was from Giada <3. It was technically called something like "Spicy Italian Bean Stew" but I don't know what about it was Italian per se, but it was a spicy, warming, hearty bean stew and I loved it. I made it so many different ways-- mushroom chili, chile verde, white bean chili, black bean chili, chili con (sin) carne, chili with tofu, chili with meatballs, chili with tempeh, chili with ice cream.. Into it? </div>
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The next best thing about chili is- Fixings. Guacamole, or just avocado, chipotle crema, cashew queso, coconut swirl, chopped tomatoes, chopped chives, scallions, potato chips- whathaveyou. The fun part is the interactive customization. No matter what you throw in your chili, make sure you serve it with cornbread because it's just not the same without!</div>
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A big pot of chili is a great way to feed yourself for at least a week, or to share some with friends, family, or someone who is in need of some comfort food.</div>
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<br />kzcakeshttp://www.blogger.com/profile/08579065670667523377noreply@blogger.com3tag:blogger.com,1999:blog-7654748721669991530.post-75340178891854103952017-10-03T20:43:00.000-04:002017-10-03T20:55:25.472-04:00Memory Lane: Seitan Piccata<div class="separator" style="clear: both; text-align: left;">
I mentioned yesterday or maybe the day before that I learned to cook by watching the food network, starting circa 14 years ago. My favorite was Giada, who made all sorts of special Italian dishes that I found fascinating. One of these dishes was Chicken Piccata.</div>
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You could do Piccata with any number of different items serving as the main event, and I have-- (chickpea piccata, cauliflower piccata, tofu piccata...) but today I chose seitan, because it's the most fun :)</div>
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The sauce is so easy, and made mostly out of pantry staples: lemon, white wine, capers and garlic. This dish makes me feel fancy and want to speak in a french accent, which is odd because this dish is Italian. "Piccata" is also very pleasing to say aloud. Try it sometime.kzcakeshttp://www.blogger.com/profile/08579065670667523377noreply@blogger.com2tag:blogger.com,1999:blog-7654748721669991530.post-13254960792729401562017-10-02T20:38:00.002-04:002017-10-02T20:38:55.263-04:00Memory Lane: Mac and Cheese-- a Love Story<div class="separator" style="clear: both; text-align: left;">
I have too many stories to tell about Mac and Cheese. </div>
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Of course I grew up hoping that every day we would have Kraft Macaroni & Cheese for lunch, and while not <i>every </i>day we did, we did pretty often, and it was pretty great. The best kind was the noodles that were shaped like dinosaurs or Minnie Mouse or something because those noodles held way more sauce! I definitely continued eating this rank Kraft product through my teenage years because no child-of-the-90s with a taste for this box could <i>ever</i> stop. </div>
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When I was learning to cook through watching Food Network, I tried out lots of recipes for "adult" mac and cheese. I think I made Barefoot Contessa's mac a few times, but then just made up my own thing and went to town with all the different ingredients I was learning to cook with. My friend Jessica and I made Mac and Cheese every Friday night for weeks in a row in college, and I would bring some leftovers to work to share with my boss and coworkers. No wonder they all loved me at my first job!! </div>
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When I first went vegan, I made SO MANY different vegan Mac and Cheese recipes trying to find the perfect one. Pumpkin mac, carrot mac, potato mac, mac with nooch, tofu mac... I combined recipes, I swapped this for that, I added extra of this and less of that, I covered all the bases to find THE PERFECT Mac recipe-- <a href="http://www.isachandra.com/2013/06/chipotle-mac-cheese-with-roasted-brussel-sprouts/">The Chipotle Mac</a> from the PPK [RIP]. </div>
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So easy, so spicy and creamy; the most perfect sauce, the right amount of grown-up and still reminiscent of <i>the box,</i> yet with dignity. I make this all the time, because it calls for only a few ingredients, mostly all pantry staples, and you put them in a blender and you are like, done. This recipe, though I have already linked you there, is now published in <i>Super Fun Times Vegan Holiday Coobook, </i>which I am super psyched to cook everything from again for Thanksliving!! </div>
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Basically, what I want to say is, Mac is everything. Without Mac, I am nothing.</div>
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The End <3</div>
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-KZ</div>
<br />kzcakeshttp://www.blogger.com/profile/08579065670667523377noreply@blogger.com9tag:blogger.com,1999:blog-7654748721669991530.post-89025141543454201122017-10-01T18:07:00.001-04:002017-10-01T18:07:23.288-04:00Vegan Month of Food 2017!<div class="separator" style="clear: both; text-align: left;">
It's Vegan Mofo everybody!</div>
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I'm coming to you hot with a fresh new hard drive! If you are new here, Welcome-- I'm KZ, Philly vegan mermaid indie princess extraordinaire~</div>
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This is my 7th Mofo, and I plan to participate both here and on my IG, <a href="https://www.instagram.com/kzcakes/">@kzcakes</a>. Vegan Mofo always reignites my love for cooking, my love for blogging, sharing food with friends and family, my love for fall, and discovering new vegan friends through their blogs worldwide. For year lucky 7, I decided to do a <i>theme. </i>It's called Memory Lane-- about comfort food meals that take me back to the first time I made them back when I was either a little baby vegan, or even pregan, conjure old good memories, and helps me confront how far I've come on the vegan cooking scene. A good plate-- or bowl [vegans love bowls] of a comfort food kind of dish also screws my head on a little straighter after a long day. It's so satisfying to go through the steps that you could still do blindfolded, even if you haven't made the dish in years. So friends-- I'm gettin' satisfied.</div>
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I used to be the biggest Food Network junkie. When I was sixteen, I had little to no interest in cooking, had relatively picky taste, and a pretty small appetite. My dad and I started watching the food network together and suddenly I was hooked. I would binge-watch episodes from the second I got home from school or work until bedtime. I especially loved watching Giada De Laurentiis and her show, <i>Everyday Italian</i>. She made things I had never seen or heard of and made them look so unbelievably good and suddenly I was in the kitchen, making all sorts of variations of Italian specialties. My boyfriend, now husband, and I would make a rotation of Italian chicken and pasta dishes, this one being the first: Roman-Style Chicken. It was breaded chicken with tomatoes, peppers, onions, capers and parsley, and I always used to serve it with spaghetti. Everything I made came with spaghetti, and <i>almost </i>still does, but recreating this dish, I opted for mashed potatoes with cashew cream. I made seitan cutlets using the recipe from <i>Super Fun Times Vegan Holiday Cookbook</i>, because that recipe is so simple and awesome, and just dredged the cutlets in a little flour before I seared them. Then I took them out of the pan and made the sauce with the aforementioned veggies, some white wine and herbs. Done! This really took me back, and I remembered making it in my mom's kitchen about 14 years ago.</div>
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I can't wait to see everybody's mofo posts this month!! </div>
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xo,</div>
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KZ</div>
<br />kzcakeshttp://www.blogger.com/profile/08579065670667523377noreply@blogger.com4tag:blogger.com,1999:blog-7654748721669991530.post-10232632925638016042017-06-04T18:06:00.000-04:002017-06-04T18:30:17.966-04:00February to May, by KZ<div class="separator" style="clear: both; text-align: left;">
So many fun things are happening lately! The most very fun thing of all being that Alex got his doctorate and is now 100% less busy and free to wander the streets of Philadelphia with me and eat all the vegan food available, of which there is a lot, go to see bands, go to see art, frolic in the many parks of the city, even take trips! Things have been pretty cool, but here is 75 photos catching you up from February to May:</div>
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I snagged a reservation at Vedge for Valentines day, and we took and obligatory photo of ourselves in the mirror. I want to eat at Vedge once a season so that we can try all new seasonal offerings, but they don't change their menu that frequently, so it's okay if we miss a season every now and again, because we've pretty much tried everything on the menu by now. Here's us on Valentines day at Vedge, saying "Will Dress Fancy For Vegan Food."</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR1PNcMxTP3zEj-CI0KcCv3HgyY2MBA0GThQFe6HZ1TjbK0z9taIkwcKtEYozDNSrlCHHUFjmVyMapXArEuTtymJZa2btkPrg-O39oBj5ae3ovDWc3cuLHMkw6t-v_vawgaG1WlY5NDDw/s1600/IMG_1777.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR1PNcMxTP3zEj-CI0KcCv3HgyY2MBA0GThQFe6HZ1TjbK0z9taIkwcKtEYozDNSrlCHHUFjmVyMapXArEuTtymJZa2btkPrg-O39oBj5ae3ovDWc3cuLHMkw6t-v_vawgaG1WlY5NDDw/s640/IMG_1777.JPG" width="480" /></a></div>
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We managed to get a snowstorm in early March, for which I was fortunate enough to work from home. While working from home I got to eat a kewl breakfast of fancy oatmeal, drink some passiontea, listen to vinyl, and even read a few pages of my book :x</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHSMksbhrnxkUyF9qd1TJClq1Z2nvA0QVJTqWd-VVS1TN2M9ao0emNvsLu-A5SBW9LCU1zDbl8Tfib0Zn7k0BVqxLtufI_Fmlqz14MnEviqllHOqi5XQk4BuKbiPktBDSFVgb2muUSIrE/s1600/IMG_1766.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHSMksbhrnxkUyF9qd1TJClq1Z2nvA0QVJTqWd-VVS1TN2M9ao0emNvsLu-A5SBW9LCU1zDbl8Tfib0Zn7k0BVqxLtufI_Fmlqz14MnEviqllHOqi5XQk4BuKbiPktBDSFVgb2muUSIrE/s640/IMG_1766.JPG" width="640" /></a></div>
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It's true, my standards for normal dinners have gone way down. I willingly eat frozen gardein stuff (because it tastes so good!), I will eat a bunch of veggies in a bowl with mustard and like it, and not have to worry so much about gourmet status or how many stars my restaurant would get if I served this dish at it. I just became a busy adult and moved further away from Whole Foods, so this became my life now. <i>And I don't hate it</i>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJdABPTeecfTn9-rvIEXnTGQQGVRqhJvtv4eKVy72tDD557spNEHiSdvtufz_vs1Ffod3gShtrppqoSp5UTv6DVU3IRyWRXKkE6Y6XPEh1-bZlairJybL5avMmZcAAco1jBs45MSbLPUM/s1600/IMG_1795.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJdABPTeecfTn9-rvIEXnTGQQGVRqhJvtv4eKVy72tDD557spNEHiSdvtufz_vs1Ffod3gShtrppqoSp5UTv6DVU3IRyWRXKkE6Y6XPEh1-bZlairJybL5avMmZcAAco1jBs45MSbLPUM/s640/IMG_1795.JPG" width="480" /></a></div>
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And there are always the weekends to get fancy and make an old favorite recipe or a more labor-intensive and delicious meal. I made this stew from one of the <i>Thug Kitchen</i> books at least twice this winter, It's the veggie dumpling stew with pretty much every vegetable you can name in it, and some dumplings that are basically just biscuit dough sliced with a pizza cutter into noodle shapes. It is the picture of winter comfort food, and though I write this on a beautiful June afternoon, it's got me wanting to go make this and curl up on the couch with netflix.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQyIxhOqLoYhCqUr2TLj6Fu-67bVFk09nveZKBNLj3OcZA9I-_Q_GvzeLRDPOrkcBW-5Dt4-IxgNQKMn38JOdwQN672QV7zoIxCgto3bSIdjLN6g8-yD-pmazivotU6UR_1MN8TgpCXGo/s1600/IMG_1844.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQyIxhOqLoYhCqUr2TLj6Fu-67bVFk09nveZKBNLj3OcZA9I-_Q_GvzeLRDPOrkcBW-5Dt4-IxgNQKMn38JOdwQN672QV7zoIxCgto3bSIdjLN6g8-yD-pmazivotU6UR_1MN8TgpCXGo/s640/IMG_1844.JPG" width="640" /></a></div>
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At one point this winter I re-attacked <i>Isa Does It</i>, setting out to conquer it and finally make every last recipe from the book, and while I did not quite finish, I made at least ten new-to-me recipes from it, including these chipotle-oyster mushroom tacos with pinto beans (top bean in my opinion) and a generous amount of avocado. I also toasted the edges of my tortillas because my life is dope and I do dope shit.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBhoetjIHrZhwUEt1etkDmzp449aY1efOwN0UnSTwSo7IOW38CujLDUYE8VK5XZ9y36fADe0BtHRWihxz4VAbqGUtlmdc63ws_PVojXUEnTp2fh2VR-p6kiC8FQJSBpnPpiWSsi_r8WEA/s1600/IMG_1860.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBhoetjIHrZhwUEt1etkDmzp449aY1efOwN0UnSTwSo7IOW38CujLDUYE8VK5XZ9y36fADe0BtHRWihxz4VAbqGUtlmdc63ws_PVojXUEnTp2fh2VR-p6kiC8FQJSBpnPpiWSsi_r8WEA/s640/IMG_1860.JPG" width="640" /></a></div>
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Another of the many dishes from <i>Isa Does It</i> that I made for the first time, was the Thai Red Lentil Chili, which I loved and would make again for sure. Alex made the cornbread. He is so grown-up.</div>
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The night before the anticipated snow storm, I went to the grocery store and stocked up on non-perishables including vegan cookies and So Delicious Cashew-based snickerdoodle ice cream and made cookie sandwiches out of them. Because two cookies are better than one RIGHT?!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKAVgHsUnbyAayw_kJJfb7t3yAL9mI6mlhfdrNHLerSGAHiq27V132_ao05GzUY6ZVA1zx76g3IwZZT7tclIy5YI7B4MS6ncSw-YuISUtDbQI8sWaodTamEpHB4UW12GFqw8Wh6nF33NM/s1600/IMG_1883.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="482" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKAVgHsUnbyAayw_kJJfb7t3yAL9mI6mlhfdrNHLerSGAHiq27V132_ao05GzUY6ZVA1zx76g3IwZZT7tclIy5YI7B4MS6ncSw-YuISUtDbQI8sWaodTamEpHB4UW12GFqw8Wh6nF33NM/s640/IMG_1883.JPG" width="482" /></a></div>
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On the second snow-day I made myself breakfast tacos and drank coffee out of Alex's "Work Sucks" mug. I used to have one too, but I left it at CVS. (Middle finger emoji).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6unS7_5dr4iZnBZA3cpYMjL5AiLqDQVIYxjEhG3RmvXvX8YeISEOQ7WqLJTaP93uoHkaTeymxE36gTX1y7c4pVcHkDaGYAzajR6WKKPWhw5Pzvk-aWSKLvwcExb_OdnRzyyWtkCO7R4M/s1600/IMG_1894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6unS7_5dr4iZnBZA3cpYMjL5AiLqDQVIYxjEhG3RmvXvX8YeISEOQ7WqLJTaP93uoHkaTeymxE36gTX1y7c4pVcHkDaGYAzajR6WKKPWhw5Pzvk-aWSKLvwcExb_OdnRzyyWtkCO7R4M/s640/IMG_1894.JPG" width="480" /></a></div>
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Some winter weekend morning, I made a smoothie bowl, a habit I fell out of a very long time ago, and enjoyed it with coffee, the way I used to back in NYC. I didn't have any good light, or a window ledge to sit on while I eat it anymore, but that's okay because I'm in Philly now and can write this from my patio instead of my window sill.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8pLd91Y9tbl5wm6YLWfFEppIOol_qOoKaFchtjsGEnxB4_CHhsN9a9bmFStZcrY1nwWMVjqaqsp4ukKZqThJ_aTPYHB3n4SCa0QdJ7-bMRjUdBTk99zioasoHKj2MYJ20pBM2EwIb70/s1600/IMG_1902.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="512" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8pLd91Y9tbl5wm6YLWfFEppIOol_qOoKaFchtjsGEnxB4_CHhsN9a9bmFStZcrY1nwWMVjqaqsp4ukKZqThJ_aTPYHB3n4SCa0QdJ7-bMRjUdBTk99zioasoHKj2MYJ20pBM2EwIb70/s640/IMG_1902.JPG" width="512" /></a></div>
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More love for Gardein, these chicken scallopini cutlets are sooo good, just lightly pan-fried and sliced up along with some asparagus and pasta with pink sauce from <i>Chloe's Vegan Italian Kitchen</i>. You guys, Alex started cooking a lot more now and he makes that pasta dish regularly and it is v awesome and he is a good cook! He makes tacos the most, but also this pasta dish too. I will let you know when he learns to make something else and document it for all to see here.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4oOyAY53DZVDgOBFFUK-DSaj0BNPcg3qX14b0n80so_O4PwVnWYL3cFroz6kvhcHDkVo_lR_pDwrcHa4CO3Z4Gk6WHEiAXRmHQTZ9R1Qo6QoB9fOqx2CIxxyVP0mP4RoJSMFEw93HgV0/s1600/IMG_1906.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4oOyAY53DZVDgOBFFUK-DSaj0BNPcg3qX14b0n80so_O4PwVnWYL3cFroz6kvhcHDkVo_lR_pDwrcHa4CO3Z4Gk6WHEiAXRmHQTZ9R1Qo6QoB9fOqx2CIxxyVP0mP4RoJSMFEw93HgV0/s640/IMG_1906.JPG" width="480" /></a></div>
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I made garlic bread to go along with it because eating Italian food without garlic bread is shameful and I'm not a <i>Monster.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQf6gsTJZE3m_wz60Jzi4pNZZvq-pz1ordhBVgLo-Ib-HJI8v4wh2laPjXcbZpUELxX25T6oSw_0HlaDfqGO8T9p-72XFehz6Q2ykouHaZnB8SynAhellIHHPkMmHIuwkwsk4a2LU1zO4/s1600/IMG_1910.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQf6gsTJZE3m_wz60Jzi4pNZZvq-pz1ordhBVgLo-Ib-HJI8v4wh2laPjXcbZpUELxX25T6oSw_0HlaDfqGO8T9p-72XFehz6Q2ykouHaZnB8SynAhellIHHPkMmHIuwkwsk4a2LU1zO4/s640/IMG_1910.JPG" width="480" /></a></div>
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I found these other Peanut Butter cups at the store that aren't Justin's brand and they are HEART SHAPED and also delicious, but twice the price of Justin's. They are pretty cute, though.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Dj7LGwV-vs3Vg7QDis3cmrH4rY8w4vi22hpKfogixpEQ1aOI1e_lLyCQb8dDmrIRxeNmKRKw90f-3Zje03diaSIUECf2qSjFfr8uSmX5jVWeaO6yIgL0-tsG_ZQnjEgwpqRf6bBFBzo/s1600/IMG_1914.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Dj7LGwV-vs3Vg7QDis3cmrH4rY8w4vi22hpKfogixpEQ1aOI1e_lLyCQb8dDmrIRxeNmKRKw90f-3Zje03diaSIUECf2qSjFfr8uSmX5jVWeaO6yIgL0-tsG_ZQnjEgwpqRf6bBFBzo/s640/IMG_1914.JPG" width="480" /></a></div>
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A weeknight meal is more often than not composed of these orange Gardein nuggets, brown rice, and medley of whatever vegetables are in the fridge, then lovingly doused in sriracha and mustard. Like I said, standards? Out the window.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGfblLIbGCzBg1PweoyOJsLJPkWrsmB2It894jlrFhmlRus5oo0ON0nElY8nnc7SxpX8JKcfSVptrMJzeHhHi5v1R3QeF4uYlXKxH-R9Dz4v0vaA8gWmk8waKMiiaQReaAcfYSApmbM1g/s1600/IMG_1917.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGfblLIbGCzBg1PweoyOJsLJPkWrsmB2It894jlrFhmlRus5oo0ON0nElY8nnc7SxpX8JKcfSVptrMJzeHhHi5v1R3QeF4uYlXKxH-R9Dz4v0vaA8gWmk8waKMiiaQReaAcfYSApmbM1g/s640/IMG_1917.JPG" width="480" /></a></div>
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No but have you TRIED the turkey cutlets from Gardein? They come with gravy packets and have breading and all you do is put them in the oven and they are like, Done?? If you are judging me right now, you've definitely never tried them because even you would be like, "Okay true..."<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPcBX-5GTp22T6D-0c8MFwpkIQFttNJ5z2NTBYVM6Wef8wABB9TrmFulqRvRcXGLFaMYlXLrTLwvu6FsTub086l55FfjJmA66TCy9LKgDUTetlGRSRsDtU2lJWPhfmSzcDV8KLstJ704A/s1600/IMG_1920.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPcBX-5GTp22T6D-0c8MFwpkIQFttNJ5z2NTBYVM6Wef8wABB9TrmFulqRvRcXGLFaMYlXLrTLwvu6FsTub086l55FfjJmA66TCy9LKgDUTetlGRSRsDtU2lJWPhfmSzcDV8KLstJ704A/s640/IMG_1920.JPG" width="480" /></a></div>
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I set out to make this the Roasted and Toasted Bowl from <i>Isa Does It</i> but my fridge suffered from lack of eggplant and maybe a couple of other required ingredients so I played it fast and loose and accommodated whatever I had on hand and put it in the oven. Then I tenderly dumped everything in a bowl ate it for dinner and liked it. It's the new KZ, everybody,<br />
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I switched my Vegan Cuts subscription from the monthly Beauty Boxes to the Quartlery Makeup Boxes, because I had way too many products in my custody and would never be able to get through them all at the rate I was receiving them. The makeup products are a little more my speed anyway. Last quarter's box was Clutchh, as you can see. I am also psyched to see more green beauty, which I am shifting more towards. If there are cruelty-free, vegan green-beauty companies out there, why not buy from them? It's stupid to buy makeup that has toxic chemicals in them and put them on our faces </div>
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probably, so I am heading in that direction with makeup I have been buying. </div>
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There is an amazing restaurant up the street from us that has mexican food and frozen margaritas... AND A FULL VEGAN MENU. It's called Cantina Dos Segundos and I have had pretty much all the vegan options already and tried all the margarita flavors. There is this super mediocre mexican place even closer, but we can never get a straight answer out of them about if their seitan wings are vegan, they don't have vegan ranch for dipping, and their service is horrendous, so we just go to this new place instead now and never regret it! They have a Vegan Cheesesteak Burrito. Enough said.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNmpZ61fyo2x_sJTn_MKQXS4jUvVrh5IKfG0SjSwFsCxpRMG5OdsFjGKw-4fFacSORMtmyADvaCu8KaJNJCnbzAhV-wy7vQSElMaj6ZenJyg2cCsUuKZts1t4J9z2Cqz4PF5DbSmWj8I0/s1600/IMG_1937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNmpZ61fyo2x_sJTn_MKQXS4jUvVrh5IKfG0SjSwFsCxpRMG5OdsFjGKw-4fFacSORMtmyADvaCu8KaJNJCnbzAhV-wy7vQSElMaj6ZenJyg2cCsUuKZts1t4J9z2Cqz4PF5DbSmWj8I0/s640/IMG_1937.JPG" width="480" /></a></div>
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More from <i>Isa Does It, </i>the Belgian Beer and Seitan Stew, which I loved, but Alex did not. He didn't like the apples, or something. I dug it, but probably wouldn't make it again because I can't eat a giant pot of it by myself.<br />
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This is the Red Hot BLT from <i>Isa Does It</i>, which was pretty perf. So is it not a BLT if I put a bunch of other crap on the sandwich? I put Chao, Just Mayo, and avocado on it, so is it a BLTCJMA? Too long. It's now just called "Sandwich."<br />
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This salad was so delicious. It's the Grilled Chopped Salad from <i>Vegan Bowl Attack</i>. I love grilled veggies in a vinaigrette. It reminded me of the Long Weekend Grilled salad from <i>Oh She Glows, </i>but this one has a marinade on the mushrooms and eggplant. It was so good and I would definitely make it again. This is a pretty good book, I have made a ton of stuff from it that I've really liked. I am kind of tough on cookbooks sometimes, but this one passed the cut!</div>
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I love me some Kite Hill yogurt with granola, maple syrup and berries, with coffee. I drink a lot coffee, but I decided that it has too many benefits to cut back. All of the things that people say are bad about it don't apply to me. So if no one can give me a good reason to drink less coffee, I'm not stopping!<br />
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This is a picture from mid-April when Alex was in the weeds of his diss, growing a gnarly beard and easily irritated, but we are at Milkcrate records in this pic, and it's just too good a shot not to post: Alex's hair is doing a cute thing, it has good Kombucha, my new fave brand, coffee, good book, beats, and a "Snackwich" from Crust bakery, and all-vegan bakery that delivers to coffee shops all around Philly, the snackwich is a cookie sandwich- the cookie is made with potato chips, chocolate chips and pretzels, and in between is Frostinggggg. So yeah, pree good pic.<br />
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Here are some of Alex's famous tacos! He makes rice (from a box), sauteed peppers, and special black beans with spices and bbq sauce, and also a special tomato "compote" that is essential to his process. These tacos are good and I adore them.<br />
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For my lunch one week, I made the Bow-tie with Pesto and portobello mushroom bowl from <i>Vegan Bowl Attack</i>, and it was so tasty. It called for pine nuts, but they cost a lot and I had almonds already so I opted for that modification. It has roasted cherry tomatoes and some vegan parm by Go Veggie. A v tasty lunch to bring to work :)<br />
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Not kidding, we love the Gardein Orange chicken nuggets, steamed potatoes and salad with vegan ranch. Also we re-watched Twin Peaks in anticipation of the 3rd season, WHICH IS AWESOME.<br />
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The inner bougie loser in me was missing Matcha-Almond milk lattes that I used to get all the time in Queens, and I finally found them in Philly at Steap N' Grind n Fishtown. They also had vegan coconut bread to go along with it, so yeah- Philly leaves me wanting for nothing.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWCeg-2JZQV0WEwlseYD1_uura0nkWuL0xdMV1C6iIVhPjMaHXCqjgaItMRJSpzhftXP0u-NS-u5abU6TWq2IieR3li1u_yEgTMXFBtoObMa8VIlNoi73_Orwqlogrrtbw9vPhdR8r3E/s1600/IMG_2058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="428" data-original-width="640" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWCeg-2JZQV0WEwlseYD1_uura0nkWuL0xdMV1C6iIVhPjMaHXCqjgaItMRJSpzhftXP0u-NS-u5abU6TWq2IieR3li1u_yEgTMXFBtoObMa8VIlNoi73_Orwqlogrrtbw9vPhdR8r3E/s640/IMG_2058.JPG" width="640" /></a></div>
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The first hot day we had, at some point in April, I made the Hot Dogs from <i>Super Fun Times Vegan Holiday Cookbook</i>, which were so good and relatively easy to make! I also made the Corn salad with Basil Pesto Aioli to go with them from <i>Vegan Bowl Attack</i>. This plate had me ready for summer, despite what I know of the brutal, swampy Philly heat.<br />
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When Pacifica launched new summer beauty hair products, I sorta bought all of them, especially all the ones geared towards "beachy waves", which is MY signature summer look. So this summer my beachy waves come to you courtesy of Pacifica and their beautifully-packaged vegan hair and beauty products.<br />
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For Easter, everyone was posting pictures of Challah bread and I burned with jealously, before of course remembering that I have this recipe from <i>Super Fun Times Vegan Holiday Cookbook </i>to try out. It was actually much easier than I anticipated and got into a marathon-mode making all sorts of other stuff while the dough rose.</div>
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More stuff like this Sundried Tomato Seitan Vegan Pot Roast which BLEW my socks off, and I made it again the next weekend. This would make a great holiday meal for any holiday, but especially for a passover or Easter-themed meal, appropriate for whichever lord you worship. I, personally am into both Glob and Seitan. </div>
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As soon as Alex submitted his Dissertation, we immediately went out to get drunk, and here is the two of us so very drunk and happy to have free time to spend at beer gardens drinking too close to the fire pit.<br />
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And then Pacifica launched a new Spring collection and I couldn't choose so I didn't...<br />
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On a very sad day my Vitamix fell off the counter and broke, and they refused to replace it despite the 8-year warranty I purchased and promise that this would be the last machine of it's kind that I buy. Luckily, I dropped my first canister off the counter a few years ago and it only chipped a little, and Vitamix, at that time, replaced it no problem. So I just drove back to my mom's house and retrieved it from her attic. When I do purchase another machine of this kind, it will definitely NOT be from Vitamix because they are loser-jerks who do not deserve any more of my hard-earned dollars. Middle Finger Emoji.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_nUIdGiGQZXrnC_YGEDb1OVnWte-Y1YXwfHvCgqAAnYGUGcWEFibO7wO0Wx7tNo7dZAOriDJAZfGZKcCeXJC5-K7CTivvrCb6ePdmKPZte4hb6JJY3n5VrrezShdwR2gB4ogLLtSN1bo/s1600/IMG_2084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_nUIdGiGQZXrnC_YGEDb1OVnWte-Y1YXwfHvCgqAAnYGUGcWEFibO7wO0Wx7tNo7dZAOriDJAZfGZKcCeXJC5-K7CTivvrCb6ePdmKPZte4hb6JJY3n5VrrezShdwR2gB4ogLLtSN1bo/s640/IMG_2084.JPG" width="480" /></a></div>
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I am the fire-captain at work for my department and I have to wear this bright read backpack and bright yellow hard hat and it is hilarious. Thought you ought to know.<br />
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We went to Record Store Day in Philly for the first time at my neighborhood's record store, also the best record store in Philly, Creep Records. They had beer, coffee, gift bags, and live bands. The people who work there are the best and I love talking about nostalgic music with people, so we were super happy to meet the owner when we first moved here and chat about the emo revival and all sorts of other records we loved from yester-year. Not something you could hope to do in NYC.<br />
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I made Dip Night from <i>Vegan Bowl Attack!</i> I made the Buffalo Jackfruit Dip, honestly just because it confused me so much based on the ingredients that I had no idea how this would ever come together and taste good. It has so much junk in it, and normally I would never make anything like this, but I did, in honor of dip night, and it was pretty great. I feel too embarrassed to tell you all the processed junk that it contains, but I ate it and liked it. I ate it with raw broccoli and baby carrots to punish myself for my sins.</div>
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I also made the white bean beer dip, which we dipped with apples and bread. So good!</div>
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Here is a story of the time I drove from Philly to Rhode Island for my friends' wedding:<br />
Stopped at rest stop for coffee. They only have McDonalds.<br />
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Wuf this coffee tastes like cigarettes. Good story.<br />
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While in RI, we went to AS220 and got grilled garlic bread with white bean dip- my fave thing we ordered,<br />
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A kale-tofu-rice bowl with sesame dressing,<br />
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and a spiced chickpea dish with a...lot of mint.<br />
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I was coming off being pretty sick when we arrived in Providence and my appetite was about 1/4 of what it usually is, so I'm sure my overall opinion was skewed, but I liked the food fine, and was mainly just psyched to find a bunch of vegan options at the place right by the wedding. Here is a v cute pic of my friends just moments after getting hitched.</div>
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OKAY SO can we talk about how effing thrilled I was to receive this beautiful plate of vegan food for dinner at their lovely wedding? It's tofu with a nut-crust and spiced mango chutney over quinoa with roasted veggies and edible flowers. Well, I mean I ate the flowers. We all did. Swear. This was so good and I was over the moon about how well accommodated we felt. I love and miss my friends, I am so happy to be in Philly, but so glad I get to go out of town so many times this summer to visit with them a lot!<br />
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Alex refused to shave, but here is a super cute pic of us at the wedding.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LCRCur-1zWeavcNEWIDSYtSbeedROneOi_yYGP7YMSV0VJ6xTep_rgQIQKqzwjOs0dkMSOy0d8KOSs8XILHh6AAT8Xaq0m2tTR1O8KspVKOpIkcMSieFkRNwy2g7SMTHU0kU03YX0-s/s1600/IMG_2206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="481" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LCRCur-1zWeavcNEWIDSYtSbeedROneOi_yYGP7YMSV0VJ6xTep_rgQIQKqzwjOs0dkMSOy0d8KOSs8XILHh6AAT8Xaq0m2tTR1O8KspVKOpIkcMSieFkRNwy2g7SMTHU0kU03YX0-s/s640/IMG_2206.JPG" width="480" /></a></div>
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Just moments later, Alex dumped this wine on the seat next to him by accident.<br />
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Some detoxing was in order after that weekend, so I made the Farro and Fennel Salad from <i>Isa Does It</i> for my lunch that week. I love oranges in salads!! I <i>supremed </i>the oranges, I will have you know.<br />
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Oh! The other dish Alex cooks, is a BBQ chickpea salad! I doused mine in Vegan Ranch and was v pleased with the outcome.<br />
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We went to Asbury Park last month to see a band we like, and realized we hadn't been to Asbury park since we first moved to New Jersey in 2010. I took pics for future reminiscence. </div>
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Our visit coincided with Pug-a-Palooza, so we saw about 50 different pugs along the boardwalk. It was the cutest coincidence I ever was a part of. We strolled the boardwalk and found vegan pizza behind the Stone Pony. At a restaurant. Not like in the alley behind the Stone Pony. It was good pizza and I forgot the name of it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdShqAhCJguYl5n0hb7ZA7BTVy1CYnjMevXJ2QcRwMhjriyTNAldaa-AHsCaDeNVRoCApagsU4rITygc0fZjSxfUCA1wQG5pVreVxBN0scXCZeWPp0pR4TvxUiVAVNn2xcKlcEX9LiCZ0/s1600/IMG_2353.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="482" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdShqAhCJguYl5n0hb7ZA7BTVy1CYnjMevXJ2QcRwMhjriyTNAldaa-AHsCaDeNVRoCApagsU4rITygc0fZjSxfUCA1wQG5pVreVxBN0scXCZeWPp0pR4TvxUiVAVNn2xcKlcEX9LiCZ0/s640/IMG_2353.JPG" width="482" /></a></div>
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This bar is just about as Jersey as it gets. I will end this thought here.<br />
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Here is me playing with my Pacifica Crystal Matrix Palette:<br />
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This is the first pic I took of DR ALEX! We celebrated with Ethiopian food from Dashen, near Rutgers.<br />
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Meh, but still fun!<br />
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The next day we went to NYC to celebrate with all our friends, first with Doughnuts from Dunwell, Where else? We then went out for many festivites, and I realized that I was surrounded by doctors! I have the smartest friends!!<br />
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On the way out of town we went to the Tasty in South Philly, and my coffee came to me in this mug, and how could I not photograph it and ever live with myself?<br />
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A night last week, the universe summoned me and required I make and consume Spaghetti and Meatballs, meatballs from <i>Chloe's Vegan Italian Kitchen</i>, and I obviously did. I tried to bake them, but it just wasn't happening. Mid-way through, or when I grew impatient, I ripped them out of the oven and threw them into a cast-iron pan filled with oil. Sue me.<br />
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Alex and I celebrated our little dating-anniversary a couple weeks ago. 13 years ago we were young babies and people still asked each other to be their girlfriend and it was easy to keep track of dates. I dressed up for the occasion. Guess where we went??<br />
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It's Vedge. I bet you're shocked.<br />
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About a month after the first wedding, the second of five was here! We drove up from Philly to Vermont for our very good friends' beautiful wedding in the middle of nowhere, VT.<br />
The drive from MA to VT was gorgeous. It made us definitely think about moving to Vermont and never coming back. You forget how nice it is while you're away, but when you are up there, dang. It nice.<br />
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It was a 2-night affair, and my friends graciously provided veggie burgers the first night and I brought vegan smores supplies for the campfire they had, which was an amazing cap on the evening. The morning after I was okay with some fruit and a granola bar. Sometimes basic food is nice.</div>
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The ceremony was hilarious, and so fitting for them. It was in the middle of the woods, and it was a gorgeous and mystical forest wedding! We had such a great time :)<br />
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Yesterday we went to the Phillies game! I am not a baseball person, but my friends, baseball people, were in town and we tagged along. <br />
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I had a great time, and we managed to find vegan hot dogs, vegan burgers, vegan cheesesteaks, even vegan cookies! Nothing was really that overpriced and it wasn't super crowded. Nothing like what I have experienced at professional sports events in the past!! A+ to Phillies and Citizens Bank Park for making it a dope place for vegans. Phillies lost 10 to 0, but can't say I paid that much attention..<br />
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It turns out I am a bad plant-mother. Please help. Leave your kind suggestions in the comments.<br />
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Though I am blogging from a computer that is not mine, I still plan to update more regularly! I will see you all soon, be back with 75 more photos or something!<br />
<3<br />
KZkzcakeshttp://www.blogger.com/profile/08579065670667523377noreply@blogger.com2tag:blogger.com,1999:blog-7654748721669991530.post-64001015522655743632017-02-12T17:00:00.000-05:002017-02-12T17:00:21.645-05:00January Jams<div class="separator" style="clear: both; text-align: left;">
Wuf life is tough without a computer, and incomplete without being able to document my life on the internet via photos of food I ate. I'm coming to you hot with food pics from a borrowed computer at this moment, all about the stuff I have been doing all January long. These photo dump photos are kind of the new norm for me, and I hope no one minds, because they seem like a nice way to tell a little story of my life to you all, just by telling you about each photo I took in the last month. I'm V grateful that you all still come to read about it :)</div>
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Every few weeks I decide that I <i>must</i> eat better and stop eating junk, and make a salad or something healthy for a day and a half before I fall off the wagon. I made this Lentil Quinoa Stew from <i>Isa Does It,</i> with some carrots, kale and some homemade rolls. This stew was okay, but really lacked an umami sort of<i> </i>flavor, and I pouted about having to eat the leftovers.</div>
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I celebrated my 6-year vegan-anniversary the way any respectable vegan would, with avocado toast, and coffee with coconut creamer.<br />
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This is my first winter in Philly, and I knew it would be a little milder than New York, so I was expecting a little less snow, maybe a few less days below zero... But not a disappearing winter. Winter in Philly is pretty much non-existent this year. We have only had a couple of really cold days, maybe even getting to the 20s, but most winter days here are 40 degrees and feel like a regular ass fall in New England. It's too bad, because I fell in love with the winter in NYC, and I see this year they have gotten a much better winter than down here, but alas, I will make curry anyway. I made the Down Home Curry from <i>Isa Does It, </i>which is so easy and customizable. I added whatever veggies I had on hand and cranked the spiciness up to 11. No one can take my winter food anyways from me!!<br />
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Alex is big pizza fan, and so on one of our cold nights here we heated the house up by making pizza. We used some gardein chicken strips, red sauce, made the mozzarella sauce from <i>Chloe's Vegan Italian Kitchen</i> and topped it with shredded basil. It was so good and Alex was so happy with it-- but I still would have preferred to eat this as a bowl full of pasta instead!! #TeamSpaghetti4Life<br />
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Alex whines when he doesn't have cookies and the only way to make him stop is to make him some cookies. I suppose I win, too, since I get cookies when I'm done. These are the Peanut Butter Chocolate Chip Cookies from <i>The Super Fun Times Vegan Holiday Cookbook,</i> but I left the chocolate chips out of the batter and just pushed them into the top of the baked cookies for a makeshift-hershey kiss kind of cookie. They were pretty much impossible to stop eating.<br />
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We know how to weekend:<br />
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My fave recipe from <i>Super Fun Times Vegan Holiday Cookbook</i> that I've made so far is the Chipotle Mac & Cheese. This recipe has been on her blog for years, but I hadn't made it in a while on account of her coming out with the roasted red pepper mac in <i>Isa Does It</i>. But I will say that this one has reclaimed the #1 slot for best mac. I have made this again twice since taking this photo!<br />
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<br />Every day is Taco Tuesday in my apartment. Alex loves to make tacos, and he gets really creative with his little condiments and spreads. Me, I just like the staples: black beans & rice, tofu or seitan, a crunchy slaw, guac & hot sauce. He likes to go all fancy and make a "special tomato compote" but by the time he is done making all his components, I am done eating my tacos. I have zero patience when it comes to waiting for tacos.<br />
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The Bean Bourguingon from <i>Super Fun Times Vegan Holiday Cookbook</i>, was so amazing. It was the perfect winter stew, and served over creamy mashed potatoes, it takes on a new life as the most comforting thing you ever ate. Alex said the coconut oil made the potatoes "too coconutty" and wouldn't eat them. More for me :)<br />
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We have been spending a few hours a day on the weekends at coffee shops, me reading, Alex working. I love One Shot Cafe right nearby my place in Northern Liberties. So far this year I have finished three books! That's really good for me, since I'm kind of a slow reader and have pretty bad attention issues. Even if I can't focus, I still like going to the coffee shop and settling in for a few hours to just relax, sip your coffee and be present. A day to be grateful you don't have any kids yet.<br />
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More tacos! These are when I was going to make the Cinco De Mayo fajitas from <i>Super Fun Times Vegan Holiday Cookbook</i> but then I realized that it is only seitan, onions and peppers wrapped in tortillas, and so I just made that plus slaw and guac and turned it into taco night, yet again. The Pinto Bean Seitan recipe from that book is really easy and came out perfectly, which is what I used for these.<br />
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Adelina's, my favorite restaurant in Brooklyn, has a dish on their menu called Penne Shue Shue, their family variation of Pasta Sciue Sciue. Theirs has an amazing fresh tomato sauce with chopped walnuts, olives and capers. I order it every time I go, and it is the BEST. I wanted to try and recreate it at home, and it came out a little closer to a puttanesca, which I still loved, but not <i>quite </i>the same as the restaurant's version. I still ate a plate the size of my head of this anyway.</div>
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We started a little "Pizza Fridays" tradition, where we go to Blackbird after work on Fridays. I pick up Alex on my way home and we go get slices. He always gets a sandwich and fries (which I eat a lot of) and I get two slices. This is the Balboa slice, but I like their Haymaker slice, and their Spicy Barbecue slice as well. Let's be real I will eat any slice available and like it.<br />
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I made the quesadillas from the Cinco De Mayo chapter of <i>Super Fun Times Vegan Holiday Cookbook. </i>These were great, and I will definitely make them again. However, this book is unfortunately riddled with errors or just bad directions. Honestly, I think this is the first cookbook of hers that is pretty unreliable. So this recipe said to chill the cheese in the fridge for three hours or overnight, and when I was done making the cheese... I had no idea why it would need to be chilled. It was a spreadable consistency, and the photo shows a very messy and kind of drippy cheese sauce. I said, screw this, I'm not waiting three hours to eat this, and proceeded to make the quesadillas with the cheese straight out of the blender, and they were no worse for the wear. Later the next day, after the cheese had chilled overnight, I made more using the leftovers and could tell absolutely no difference after the cheese had been chilled. This is just one example of a minor issue, among several other issues I have found with recipes in this book, the most egregious being the chocolate buche de noel cake, and an experienced cook would be fine (most of the time) but yeah, not for beginners. Kind of disappointed! Where were the editors and testers on this one?? For Superbowl, I made four recipes from the Superbowl chapter, one of them being the Philly Cheesesteak Casserole. The recipe says to line the casserole dish with slices of bread, and then make the filling, but never actually specifies to pour the filling over the bread slices, then top with breadcrumbs and bake. While the filling was great, the bread at the bottom simply soaked up grease and got super tough and over-chewy, making the casserole very difficult to cut through, even with a steak knife. Next time I would cube the bread after cutting off the crust, and make the bottom of the casserole a light layer of bread cubes, or leave the bread out all together.<br />
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My coworker took a vacation to Ecuador, and returned with vegan chocolates from Ecuador for me! It was soo delicious and I ate it all within a day and a half.<br />
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At the end of the month we went to NYC to see American Football, visit our friends, and hit up some spots to eat, old favorites and new.<br />
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We went to Champs upon arrival, and during the wait, got Dunwell Doughnuts. Damn, they are the finest doughnuts in all the land. Dottie's donuts really do not have shit on these. Sorry, Philly, but your vegan donut game ain't that strong.<br />
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I made a reservation at Modern Love Brooklyn, knowing I would be in town on this weekend, and Modern Love opened up just one month after I moved to Philly, so I was super bummed not to have gone yet, and needless to say, <i>very</i> excited to go.<br />
We began with wine, and the arancini, risotto balls stuffed with almond cheese, and deep fried. I don't know why they were served in this super awkward cereal-bowl, but these were definitely the best thing we had that night. The sauce was great, and there was a nice bit of lemon zest coming through. These set the bar pretty high!<br />
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I knew I wanted to get the Mac and Cheese even before we arrived. I had been checking the menu a few days before, and following along on Instagram to see what kind of specials they were offering, and I knew it was going to be the mac and cheese, and that it was going to be great. Wrong. I am so sad to say that this was extremely disappointing. The noodles were so far overcooked that they were basically falling apart. The sauce was not cheesy at all, and nothing like the red pepper mac in her book. The tofu had a nice pecan crust, but the tofu itself was unseasoned. There was kale and cauliflower too, but they were cold. Sad face.<br />
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Alex got the Surf and Turf, Glam chowder with Seitan chops, popcorn fried cauliflower and roasted radishes. The seitan was pretty good if I remember correctly, but it was served right on top of the chowder and the flavors all got muddled and.. bad. He really wished those radishes were red potatoes, and honestly so did I. The cauliflower was good. It was crunchy and satisfying, and provided a crispy element to a murky, muddled, wet meal. It was also enough food for four people. Just way too much food. We would have taken it home if we lived there, but couldn't as we were headed off to the show. Boo.<br />
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The pies they post on Instagram are so beautiful and I am always so awed by them and I knew I definitely needed to get pie when I went. I knew it would be the best pie, by the author of the Pie book, which I learned to make amazing vegan pies from years ago. Wrong. This pie was bad. The crust was dense and hard, not flaky at all. I really would have loved this to be heated up, since everybody loves a warm apple pie with vanilla ice cream. Hell, I think I remember getting warm apple pie from Burger King as a kid. Even Burger King warms up their stupid apple pie. The ice cream was nice, and the coconut whip was good, though unsweetened (this is dessert). The apples were cold, not super soft. Just a big sad eleven dollar slice of pie with a side of tears.<br />
I hadn't heard any bad reviews, and I'd been reading all of my friends' takes on the restaurant, every one of them loving it. But when I went, the service was so bland and not great at all either. Our waiter was so blah, did not say hi or what can I get for you, just kind of showed up with a notepad and stared. My wine had weird bits in the bottom of my glass. Isa was going table to table saying hi and how is everything but stopped before she got to mine! That's not an honest complaint, I know she can't get to every table, I'm just a big fan and would have loved to say hi. Boo. I am so sad to say that I will probably never go back to Modern Love. The food wasn't very good at all, and with such great options in NYC and Philly, there just isn't any point. You broke my heart, Modern Love!<br />
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ANYWAY, life went on, we saw one of our favorite bands that night, we hung out with our good friends and hit up some good spots that we used to frequent. We were only in town for a day and half, so we didn't have much time to meet up with others or go to more spots, but we will be back to NYC again soon, perhaps this summer.<br />
Also, This week is Valentines Day, and I got a reservation at VEDGE, the most awesomest dopest best restaurant I've ever been to anywhere, and I'm going to eat a lot of amazing food. Also I got my taxes back and am briefly rich, so I have lots of new makeup finds to share with you, perhaps I will do a Valentines Makeup Post, if any of you would be remotely interested.<br />
Super excited for the rest of February and all the other months coming, I'm in Philly, I'm doing my thing and life is good.<br />
Love & Miss you all!!<br />
KZkzcakeshttp://www.blogger.com/profile/08579065670667523377noreply@blogger.com0