"Oh, I may be on the side of the angels...but don't think for one second that I am one of them." - Sherlock, The Reichenbach Fall



Saturday, April 18, 2015

New interests


Life is renewing itself.  I have discovered an interest in Christian theology.  Reading a lot of Biblical commentaries.

I'm also discovering I enjoy photographing my cats.  A couple of them even pose.

Wednesday, January 28, 2015

Simple vegetable Soup

2 cups vegetable broth
2 cups vegetable juice (tomato based, like v-8)
1 large potato, peeled & diced
2 medium carrots peeled and diced
1 summer squash diced
1 cup frozen green beans
1 cup mixed vegetables. Amounts of vegetable may vary
1/2 onion quartered and sliced

Place all ingredients in soup pot.  Bring to a boil. Cover and  Simmer for about 30 minutes.  Reduce heat further and cook, covered for about 45 minutes.

Sunday, January 25, 2015

Mac and cheese - vegan of course

It has been a while since I wrote anything here.  I had surgery on my right knee on December 16th, 2014, and am in recovery.  For a while I didn't do much in the kitchen.  But I'm back, and blogging about my culinary misadventures.
My son Brian came up with a recipe that is easy-peasy, and sates my craving for mac & cheese: 

Make the cashew cheese from the book Isa Does It:  (the original recipe this is found in is here)


White sauce:
1 cup cashews, soaked for at least 2 hours
3/4 cups water
1/2 teaspoon salt
2 teaspoons cornstarch

I usually just use my blender to make this.  And instead of water, I use vegetable stock, or vegetable broth.  It makes it a bit tangier, and more cheese-like to me.

Cook the pasta of your choice (I like small shells) according to package directions.  I would use about 2 cups of dry pasta.  Drain.  Then, in a greased casserole dish, mix the pasta with the white sauce until all pasta is coated.  Top with Daiya cheddar flavor shreds, or shredded Teese, whichever you prefer. 

Bake at 350ºF for about 25 minutes.  Take out of the oven, cool a bit, and EAT!

Sunday, September 14, 2014

Egyptian Khousari

koushari  A very simple, nutritious meal with macaroni, lentils, rice and coriander-flavored tomato sauce.  When I had it at Nile Market, Fredericksburg it was garnished with crispy fried onions.  I used my new Cuisinart Dutch Oven on top of the stove to make the sauce.  I got the macaroni a bit over done, and I thought I'd like a bit more salt, but besides that, it was good.  This recipe is vegan, though I swore when I had it at Nile Market, it tasted cheesy.  There was no cheese in it, but still.  Maybe it was the olive oil in the tomato sauce.

Friday, August 29, 2014

Frying up tofu

I know I am somewhat slow on the draw.  It takes me a while to figure things out.  Yes, I have had to pee on the electric fence and find out for myself (quite a feat for a female, let me tell you).  Anyhow...

I finally figured out the secret to frying up tofu.  You have to heat up the oil completely before adding the tofu.  And that will make the oil splatter - hot oil, mind you.  But I also checked with the young lady who waits tables at my favorite Chinese restaurant ( China Delight, Fredericksburg, VA) and that is the right way to fry up tofu.  You know, I should have just asked.  I will still go there, because some nights I just don't feel like cooking.  Anyhow...

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