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ith oatmeal lullabies not to mention i barely ate a single veggie in two weeks and normally i eat at least five servings of vegetables a day nutrition nightmare once my throat inflammation subsided and i could swallow foods other than gatorade almond milk and partial pints of purely decadent with coconut milk cookies n cream this was essentially my diet for over a week i tried to eat a real breakfast again for a few days i became obsessed with sunflower seed butter dried fig grilled banana sandwiches on toast grilled with earth balance it was delicious but soon the oatmeal void opened in me again but i didn t know how to fill it i couldn t and still can t stand the idea of a big mushy bowl of oat bran chocolate covered katie saved my life she posted about an oatmeal cake she made in the oven lovingly referred to as a boatmeal cake a hybrid word of baked and oatmeal katie inverts the bowl after baking and a cake pops out so cute so delicious as it turned out i knew i could swallow some oats if instead of mushy oat bran they were the thickest rolled oats i could buy so i got some thick cut rolled oats from the whole foods bulk bins and i revamped katie s recipe to suit my new dislike of pumpkin infused oats and my obsession with dried turkish figs and sunflower butter there s some granola included for added crunchy surprises and some measurements are by weight because i am in love with my food scale but i shall not put you dear readers through further suspense let s eat some cake for breakfast here is my beautiful creation ruby red s boatmeal cake serves 1 1 tablespoon ground flaxseed 3 tablespoons non dairy milk i used vanilla almond milk 60 grams sliced banana about 1 2 medium banana 35 grams thick rolled oats a scant 1 2 cup 1 dash sea salt 1 4 cup non dairy milk i used unsweetened soymilk i am a weirdo and blend different non dairy milks in a lot of my recipes 2 big fat dried turkish figs 3 tablespoons granola i used my favorite hemp plus granola by nature s path earth balance canola oil or cooking spray to coat your cooking container 16 grams sunflower seed butter about 1 tablespoon i used the divine naturally nutty pepita sun seed butter a pumpkin seed sunflower seed butter with hints of cinnamon and allspice preheat your oven to 375 degrees f in a medium mixing bowl whisk together flaxseed and the 3 tablespoons non dairy milk add in the banana slices and mash everything together with a fork stir in the rolled oats salt and 1 4 cup non dairy milk chop the figs into medium ish pieces and stir in lastly fold in the granola grease a small oven safe bowl i used a pyrex 2 cup glass bowl with earth balance canola oil or cooking spray pour the ingredients from your mixing bowl into the greased bowl bake your bowl o oats for 15 minutes go do a happy dance while you re waiting wash some dishes or go stalk the archives of my blog go ahead you have my permission once your 15 minutes are up move the bowl to a position under the broiler and broil on high for 2 minutes 45 seconds remove from oven and gently pry the oatmeal from the sides of the bowl flip the bowl upside down onto a small plate scrape any leftover pieces from the bowl and mush onto the top of your boatmeal cake finally place half of your sunflower seed butter on top of the cake reserve the other half of the sunflower butter in a little dish for when you are halfway through eating the cake reapply that butter and eat the last delicious half of your oat delight you can thank katie and me later oh and the i m on a boat reference please see this video if you don t understand posted by ruby red at 11 34 pm 9 comments wednesday july 7 2010 i m fancy like that it has been quite a while just a few hours ago i reminisced about the old times and began looking at some of my oldest blogger posts it was such an odd feeling going back to the good old days looking at my sophomore year of college trying to make it as a vegan for the first time today i am incredibly impressed with my old self i made extremely healthy and fresh meals from scratch all the time at first using just the communal dorm kitchen luckily i was on the first floor and so was the kitchen it brings back other memories too my frustration with my bathroom mate who would smoke in and or leave her uncleaned fish bowl in our bathroom both incredibly gross i even reported the smoking bit to the resident advisor and two different hall coordinators and nothing was done about it but i digress i haven t been posting although my life has indeed been moving on i think food pictures will help catch you all up on my life quite well no let s begin then this is one of my favorite pictures taken from the week of my college graduation it was the best week of my four year school career seriously i had quit my job and classes were over i was just waiting for graduation to come around and spend that free time biking all over the city meeting up with my favorite friends and for the first time in my whole life doing a little of the drinking dancing thing but i don t do the drunk thing just to clarify trying to figure out boy s and havin fun it was a relaxing and triumphant week one of my super bubbly nutrition friends was rumored to be an incredible chef she proposed a vegan meal amongst a few friends and i at her place this was one of the last weeks i spent in my college city she made herb rubbed tofu first seared and then baked quinoa and roasted asparagus the tofu was so much better than the tofu i make and it was her first time preparing tofu i couldn t believe it the quinoa was the star of the show it was comprised of roasted tomatoes pistachios raspberry vinegar and other unknown things because i never got the recipe out of her in truth there was no recipe because the quinoa creation was composed inside her brain and she just threw it together without measuring daaang she s a great cook i also made some margaritas with her uncle s perfected recipe and in my humble opinion did him great justice i had 1 000 or two chips and a pound of my friend s guac the best recipe in the world in fact which i do have but must keep top secret we had a dance party involving hats in her living room and that was that the lasagne above was actually a school project for my food science lab i spell it lasagne because i m fancy like that and because isa told me to this little project took me nine hours in the class kitchen i had to make the lasagne three times and each time it took me three hours from start to finish the title of the final product was whole wheat cashew tofu lasagne with basil and spinach and consisted of layers of whole wheat lasagna noodles seasoned spinach cashew tofu basil ricotta and homemade marinara sauce heavy on the garlic it was inspired by and modified from the veganomicon lasagne recipe typing this is a self reminder to replicate the ricotta just to spread on toasted bread and eat for lunch this summer sadly enough the day i presented the product to others for review i forgot to bring the pan i had been testing with and had to improvise with a lighter colored pan that was slightly larger which of course threw off my lasagne and led to undercooked noodles boo here we have some lovely chocolate covered hazelnuts i bought from the vosges chocolate shop in chicago they were great while on this chicago trip i took a fun friend hello girlie if you are reading still to a blogger meet up to see none other than gena from choosing raw i also met jenn from eating bender chicago marathon val and mara we ate at the chicago diner and i got one of my two favorite menu items the radical reuben of course with sweet potato fries and a peanut butter cookie dough shake i wanted to get the tamale corncakes and had them on my mind for months actually but the diner had to be out that day come on people you shoulda been prepared for ruby red co and here i finally duplicated my salad that i enjoyed at one lucky duck in new york city mary s gone krackers herb flavor crumbled over a bed of kale dressed in olive oil sea salt and lemon dulse sliced avocado and hemp seeds a random yet delightful lunch one day in the last months of school toast with sunflower seed butter ginger roasted butternut squash cinnamon lime bulgur i think raw kale salad lemon olive oil sea salt tomatoes and dried cranberries and grilled tofu house foods brand tofu cutlets here be my favorite chocolate bar in the whole entire world francois pralus s cuba bar good ol francois is a french chocolate maker who sources his cacao beans from the highest quality cacao farms from different origins across the world i have tried a handful of his origin bars but the cuba is by far my favorite and it of course is incredibly hard to find in the united states it is best to order online but this method is even more expensive than finding it in a store i went to a wine store to get my bars but i bought all of them and now they are gone and now i moved away i am trying to justify spending 20 on 2nd day shipping and 7 to 10 on a cold pack to buy some more of these 9 chocolate bars online i think i would need to buy at least five bars for it to be worth it anyway francois pralus procures the beans and then roasts and processes them in roanne his website states i make everything myself explains francois instead of buying ready made ingredients from specialized manufacturers this is what sets his chocolate apart from the mediocre stuff he is a french bean to bar chocolate maker not chocolatier who gets ready made chocolate from an outside source and then makes truffles and bon bons and mostly makes single origin dark chocolate bars each bar has tasting notes that are distinct to the region in which its respective cacao is grown u s based bean to bar maker askinosie chocolate makes my second fave chocolate in the whole world its single origin 77 davao philippines bar although i have moved away i was reunited with my dear friend jess she has a blog too of course we had many food adventures together during this visit one of which involved the brownie marked with a at the very top of this post it was our favorite brownie from our favorite spot in my ex college city but this time they add homemade graham crackers and some other stuff to make a s mores brownie yes it was vegan jess and her hubby lucas had a world cup party at their housey and jess and i made our food while lucas made food for the rest of the party animals our goodies sandwiches on sprouted grain bread with mozzarella daiya cheese and tempeh marinated in lime juice and lucas made chimichurri raw massaged kale salad with fresh figs and grilled corn caressed with earth balance later added to the plate were chunkies o watermelon and grilled veggies mmmm thanks for having me over jess and lucas and for putting up with me taking a nap during the soccer game i hope you enjoyed my life update if anyone is cruising through or lives in atlanta and wants to do a blogger meet up of some sort give me a holler in the comments i have also been wanting to make a day trip out to athens georgia so if any of you feel like steppin your wonderful selves out of the darkness i may use you as my excuse for my li l day trip peace n love ruby posted by ruby red at 7 51 pm 16 comments monday june 14 2010 chocolate chocolate chocolate photo used with permission from amanochocolate com head on over to amano to enter a contest to win free chocolate for a year that s ten bars of bean to bar chocolate every month for 12 months straight um yes the direct url to enter the contest click here i would also like to use this as opportunity for a little education about fair trade chocolate and coffee many people think they re doing a great thing by passing up certain coffees and chocolates in favor of fair trade choices however some of us are uninformed or under informed about very real issues there are some great small batch chocolate companies that work with and or source their cacao beans directly from farmers in other countries that are not fair trade certified flavor and quality are the prime factors in deciding which beans to buy not price and for premium cacao a premium price is paid these small companies are dedicated to their craft and pay farmers significantly more than often many times over the established fair trade price for cacao both organic and fair trade certification are costly and lengthy in duration and many small time farmers cannot afford these formalities if they are not a part of a larger co op so the labels we as responsible consumers are told to look for can be misleading organic and fair trade are noble programs and ideas but they are not the be all and end all of responsibility there are unlabeled and differently labeled programs and efforts that strive for the same and further goals we see this in the farmers who do not use pesticides but aren t financially positioned to afford organic certification yet or ever and we see this in companies that opt for direct farmer relationships rather than going through a fair trade middle man of sorts the point of saying all this is that we can feel okay with ourselves if we look beyond fair trade in the world of chocolate many companies are calling their farmer relationships direct trade examples of such chocolate makers include taza chocolate askinosie chocolate patric chocolate and as mentioned at the beginning of this post amano chocolate i also just read a cool blog article about a company whose chocolate i ve not yet tried which fits into the bean to bar category rogue chocolatier two years ago the owner started his own dark chocolate laboratory at 22 years old my age that s so inspiring for any inquiring minds that wish to know a little more about chocolatey indulgences amano has some great chocolate articles and faq s about chocolate if you do not know and would like to know such things as the different between a chocolatier and a chocolate maker i suggest the latter link and examples of coffee companies with direct trade programs include counter culture coffee intelligentsia coffee and stumptown coffee oh yay yay for coffee and chocolate haha somehow i managed to work coffee into this post kinda like eatliverun s jenna squeezes wine into every post posted by ruby red at 9 46 pm 8 comments thursday may 27 2010 summer reporting and a recipe to change the heart of a black bean hater coconut espresso anyone i am kind of in love with that picture right now i do admit my friend did the latte art on this one i was just the lowly photographer this is the result of messing around with espresso and finding a random coconut out and about shot numba two summer has been pretty boring and slow i am somewhere semi new living at my parents for a few months out in the middle of nowhere south i just graduated college but it wasn t supposed to be sad however life as i know it has disappeared and i have to start up almost everything new it s depressing training for my new jobbie starts saturday though and that s 30 ...