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description=10 posts published by Jo and Sara during September 2008;

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share, this, the, blog, for, black, iron, cupcake, tortilla, posts, innocent, primate, vegan, we, don, belong, in, zoos, either, archive, september, 2008, bean, quinoa, salad, voting, open, oat, surprise, muffins, marinated, veggie, fajitas, de, harina, flour, liz, lovely, cookies, macaroonies, sock, it, to, me, earth, basil, oh, my, darlin, clementine, mango, juice, sop, beans, roasted, thyme, potatoes, get, email, updates, become, fan, recent, top, pages, categories, blogroll, cash, or, charge, help, helpless, knowing, is, half, battle, namaste, pet, pooch, pretty, pictures, shoe, shoppers, anonymous, archives, meta, web, awards,

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signed an oat muffin with a jam center surprise the great part is that the muffin base is very simple to throw together and the jam flavor can be changed on a whim making a different muffin each time i like mini loaves because they re super cute but muffins work too ingredients base 1 5 c spelt flour 1 5 c oat flour or oats put through the food processor 2 tsp baking powder 1 2 tsp baking soda 1 2 tsp salt 1 4 c agave nectar 1 25 c hemp milk 1 3 c oil 1 tbs flax meal soaked in 2 tbs warm water ingredients flavor 12 tsp jam 1 2 c nut or other chunky nibblet coconut chocolate chips etc have fun with your flavor combos i like cherry jam with coconut flakes or blueberry jam with pecans instructions preheat oven to 350 f oil or line muffin pan start the flax meal soaking in the warm water mix dry base ingredients in a large bowl then add liquids now you have muffin batter stir in the nuts of you choice fill muffin cups half way and drop 1 tps of jam into the middle of each cover with remaining batter bake at 350 for 30 minutes for mini loaves or 25 minutes for muffins or until golden brown let sit on cooling rack for 15 minutes before removing muffins share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post marinated veggie fajitas posted in main dishes tagged gluten free quick easy spicy tex mex vegan on september 26 2008 12 comments i love ordering veggie fajitas we when go out not only because they are very few other vegan friendly items on a mexican menu but because there are yummy however i never think to make them at home well all that has changed after a little inspiration from jo i created this spicy lime marinade and made roasted veggie fajitas they were so easy and so good and were the perfect facilitator of consuming homemade flour tortillas i have a feeling this could go into the regular repertoire i had the pleasure of finding purple bell peppers at the farmers market always fun to find different colored foods so along with a bell pepper hot pepper and onions i included zucchini as per another find at the fm a giant zucchini but i only used what would equate to a small zucchini in this recipe i had to get the giant zucchini because it was only 1 i couldn t believe it i figured if i get sick of zuc s in my veggies then there s always zuc cake or bread these go super well with homemade tortillas flour or corn and black or pinto beans not to mention papas refritas this recipe makes enough for about 2 people so double if you want leftovers or have to feed more peeps ingredients marinade juice of 1 lime 1 3 tsp minced garlic 1 jalapeño minced remove seeds for a d level keep seeds for s j level 1 tsp black peppercorns lightly crushed or use regular black pepper 1 tsp coriander seeds lightly crushed or use ground coriander 1 tsp chili powder fajitas 2 purple bell peppers julienne 1 red bell pepper julienne 1 small zucchini julienne 1 small yellow onion julienne sprinkle with salt to taste canola oil for drizzling directions 1 whisk together marinade ingredients in a bowl set aside 2 cut all the veg and place in a shallow baking dish pour on the marinade and toss to coat all the veg sprinkle the top with a little salt and drizzle with a little canola oil 1 2 tbsp worth cover and place in fridge for at least 1 hour to overnight i let mine go overnight to experience the full flavor 3 preheat oven to 450 f roast veg uncovered for 10 minutes stir veg and roast for an additional 10 15 minutes transfer to hot non stick non teflon skillet and sauté the veg for about 5 minutes you can add a touch more canola oil in the skillet if needed but you probably won t need it 4 serve with warm flour or corn tortillas or both along with fresh black beans and papas refritas sprinkle with fresh cilantro and enjoy additions i think next time i ll add some more spices to the marinade like cumin seeds or ground and a pinch of cayenne for an extra kick even a shot of tequila into the marinade might be delicious if that s how you roll this would also be good served with grilled corn on the cob or mexican millet as always finish with dessert a spicy chocolate ice cream or even a lime or watermelon sorbet perhaps happy cooking share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post tortilla de harina flour tortilla posted in sides sop tagged breads quick easy tex mex vegan on september 25 2008 14 comments while this is a relatively quick and super easy endeavor and tortillas are pretty much a staple in my kitchen with mine and jo s deep love of spicy tex mex i hesitate to call this sop since i realize there are times when tortillas from scratch are just a step past above and beyond such as when making a huge feast why create extra work for yourself when you re making other more time consuming food items so even though i feel homemade tortillas are 1000 fold better than store bought i also realize not everyone can make or have the time to do so but here is a recipe that can become standard in the repertoire when wanting to give yourself the treat of scratch tortillas i can t remember the website i found the recipe but i did make the note that it was adapted from the border cookbook by cheryl alters jamison and bill jamison disclaimer i make no endorsement of this cookbook as i ve never seen it or perused the recipes in it so it could very well be a non vegan friendly book to make things even more complex i ve adapted the recipe from the website from which i found it making the recipe here a double adaptation of the original i altered the flours by using 1 2 c oat and reducing the all purpose to 1 5 c instead of using all 2 c all purpose and the natural vegan alteration of using hemp milk in place of regular milk this recipe makes approximately 8 tortillas ingredients 1 5 c all purpose flour 1 2 c oat flour 1 5 tsp of baking powder 1 tsp of salt 2 tsp of canola oil 3 4 c of warm hemp milk directions 1 in a small saucepan warm the hemp milk on low mix together the flour baking powder salt and oil in a bowl slowly add the warm milk 2 stir until a loose sticky ball is formed 3 knead for two minutes on a floured surface dough should be firm and soft not tough or sticky place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes 4 after the dough has rested break off eight sections roll them into balls in your hands place on a plate make sure they aren t touching and then cover balls with damp cloth or plastic wrap for 10 minutes letting the dough rest will reduce the elasticity of the dough allowing for easier rolling and shaping 5 after dough has rested one at a time place a dough ball on a floured surface pat it out into a four inch circle and then roll with a rolling pin from the center until it s thin and about eight inches in diameter just like a pie crust don t over work the dough or it ll be stiff keep rolled out tortillas covered until ready to cook 6 in a dry iron skillet or comal heated on high cook the tortilla about thirty seconds on each side so don t walk away it should start to puff and bubble as seen below a bit when it s done and ready to flip you want the skillet hot hot hot 7 keep cooked tortillas covered wrapped in a napkin or foil in a warm oven until ready to eat can be reheated in a dry iron skillet over your gas burner flame or in the oven wrapped in foil note while you probably won t have any leftovers you can store in the fridge tightly wrapped in foil or plastic for a day or so happy baking share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post liz lovely cookies macaroonies sock it to me posted in product reviews tagged coconut cookies organic vegan on september 25 2008 2 comments the macaroonies are coconut with lemon essence cookies i ate one the other night before dinner and it was certainly tasty then i had the second after dinner i thought it rounded out things nicely bookending the meal like that this cookie is definitely for those who love coconut the lemon flavor isn t all that strong or even noticeable in my opinion it s like a coconut sugar cookie super good but perhaps my palate isn t sensitive enough to detect the lemon still has the ll signature of slightly underdone appeal mmm i vote yes for the macaroonies coconut added to a sugar type cookie is scrumptious and lets me hold on to summer just a little bit longer they would be great accompanied with some pineapple sorbet or even a piña colada i still think my favorite is the snickerdudes followed by the chocolate moose dragons but i could be biased based on an addiction to cinnamon and sugar i ordered my liz lovely cookies from cosmo s man i love cosmo s you can also get them at the liz lovely site as well as other sites that i m unaware of vegan essentials has ll but they don t have the macaroonies flavor it also looks like ll has come out with some gluten free vegan cookies i have no doubt they are just as scrumptious as the gluten containing ones happy shopping share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post iron cupcake earth basil posted in baked breakfast goodies tagged iron cupcake earth vegan on september 24 2008 3 comments ok so the ingredient this month is basil now i m a huge basil lover whereas jo is not such a fan but using basil in a cupcake put me off at first jo s reaction when i told her it was basil eww gross i did some investigating and discussing with my taste testers what they might want to eat in combination with basil in a cupcake after realizing that i like to turn alcoholic beverages into tasty edibles the consensus became orange basil mojito cupcakes they turned out better than expected but not something that i think i would make on a regular basis like margarita cupcakes or something i think next time i make these i ll stick to the traditional mint mojito but i digress again this month i ll be competing in the iron cupcake earth challenge for the following prizes jesse steele aprons cupcake courier taste of home cookbook etsy artist metal sugar head chef s by fiesta products hello cupcake so help me win by voting for me and the innocent primate s orange basil mojito cupcake so without further ado here s the recipe ingredients orange rum nectar glaze i adapted the simple agave nectar icing also from vctotw i substituted orange juice for the liquid added in some rum and used powdered sugar in place of the soy powder 1 3 c orange juice 1 tbsp arrowroot pinch of salt 1 3 c canola oil 1 3 c agave nectar 1 5 tsp orange extract 1 2 c confectioner s sugar 1 tbsp rum light flavor like a coconut or a neutral flavor optional orange basil cupcake i adapted the basic vanilla cupcake in vctotw per usual and used orange juice in place of half the milk i also switched out the vanilla extract for orange extract and to give it a triple shot of orangey citrus goodness i add the zest of 2 clementines 1 2 c orange juice 1 2 c hemp milk 1 2 tsp apple cider vinegar 2 tbsp cornstarch 3 4 tsp baking powder 1 2 tsp baking soda 1 4 tsp salt 1 2 c earth balance vegan butter softened 3 4 c turbinado sugar 2 tsp orange extract zest from 2 clementines or 1 orange fresh chopped basil directions 1 make the icing in a small saucepan until dissolved cook over medium heat stirring constantly with a whisk until the mixturewhisk together the orange juice with the arrowroot and salt thickens into a puddinglike consistency about 2 3 minutes transfer to a medium bowl and add agave nectar whisk to combine 2 add the canola oil orange extracts and rum if using whisk to combine sift in the confectioner s sugar and whisk until combined creamy and smooth cover and chill in the fridge for at least 30 minutes while the cupcakes bake and cool to overnight 3 make the cupcakes preheat oven to 350 f and line mini muffin pan with mini cupcake liners whisk the hemp milk and vinegar in a measuring cup set aside sift the flour cornstarch baking powder baking soda and salt into a large bowl and mix 4 in a separate large bowl use a hand mixer to cream the vegan butter and sugar until light and fluffy about 2 minutes don t over mix add in orange extract and mix add orange juice to the milk vinegar and alternate adding the wet and dry ingredients to the creamed vegan butter sugar mixture 5 fill the cupcake liners two thirds full sprinkle with chopped basil and bake for 15 minutes for mini s 20 22 for regular size transfer to a cooling rack to cool completely top with chilled agave nectar icing and enjoy happy baking and remember drink and bake responsibly don t forget to vote for innocent primate orange basil mojito cupcakes between sunday september 28 12noon central and wednesday oct 1 12noon central share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post oh my darlin clementine n mango juice posted in drinks tagged minerals nutrition quick easy vegan vitamins on september 23 2008 9 comments here s a juice that punches quite the wallop of vitamin c for preparing our defenses against the coming cold and flu war i love the combination of mangos and clementines it s like a tropical party in a florida orange grove yet keeping the feel of my texas peaches roots i also thoroughly enjoyed the pulpy texture by just tossing in the clementine wedges whole instead of juicing them so in addition to the obvious ascorbic acid aka vit c what else are we getting from this orange colored blend well as with all orange yellow fruits and veg we get beta carotene we als...