Friday:
Stop in Concord to try something sweet at Cafe Indigo
Then it is off to Allston where we will dine at Grasshopper
Saturday:
It's all about the Veg Fest
Then dinner somewhere maybe TJ Scallywaggles (tentative)
Sunday:
Of course we have to hit up our favorite spot for sum yummy bagels and tofu Spread- Bagel Rising
then who knows but it sure will be a yummy vegan weekend.
I made a yummy stir fry last night however I didn't bother to measure anything so it's not a real helpful recipe to recreate. I made it with onions, daikon, pepper, carrots and cabbage and peanut gluten. I stir fried it all in some a mix of sesame oil, canola oil and hot chili oil (I know sounds like a lot of oil but I only used about a teaspoon of each.) I first cooked everything except the cabbage and gluten until soft. Then I added soy sauce and a little sugar and let it caramlize up then I added the cabbage and cooked until wilted. Lastly I added hoisin and gluten and served over brown rice.
However I still have a massive amount of daikon because of share partners do not like it so I got stuck taking it all and I have no idea what to do with it all. Any ideas? Help!
Yay! my husband and I are going to the Boston Veg Fest this weekend so excited. Can't wait to report back on our weekend adventure...and can't wait for it to happen.
This Week's Share Contains Kohlrabi; Sugarsnax Carrots; Bunch Leeks; Daikon Radish; Savoy Cabbage; Red Kuri Squash; Delicata Squash; Red Mars Onions; Bunch Bright Lights Chard; Bunch Bull's Blood Beet Greens; Bunch Cilantro; Butterworks Farm Plain Yogurt; Champlain Orchards Liberty Apples;
Vegetarian Shares: 2 Vermont Soy Tofu; 1 Cabot Clothbound Cheddar
the cheddar and yogurt will be taken by our omnivore share partners.
So this weekend has been pretty busy so I have had little time to blog. I am also sorry to say that I have very few pictures because I can't find the charger for my digi camera :(.
Weekend break down:
Friday night we met my parents in Winooski and went to dinner at Food 88 which was really good. I got the Combo Vegan Maki Roll which was gigantic and so yummy and Neil got the Cashew Tofu which was great; the sauce was really light with a nice spice.
Saturday I made a yummy hash out of products from our CSA:
Hash
I just got back from a nice (but too quick) lunch with my hubby down at Rhapsody on Main St. in Montpelier. I really wanted to see my husband and have a lunch date, but needed some place quick and easy to go to so I wouldn't go over my allotted lunch time. Lets just say that I won't be doing many more lunches here. It was just kind of meh, which I already had come to the conclusion of months ago but decided to give it another try.
I had:
whipped ginger sweet potatoes- these were actually pretty good a little too gingery but good
brown rice- very over cooked
tofu stew- now this was really good their stews usually are
tempeh nugget- this was not good it was deep fried tempeh is some sort of black sesame seed crust and it was dry and boring
vegetable Indian lentils- these were okay the flavor was decent but they were super gummy they either needed to be less gummy or more soupy
chickpea curry- this was pretty good
salad with tofu dill dressing- I have to say I love this dressing
Artichoke heart salad- this is really good and creamy
Marinated Mushrooms- these were pretty good
for dessert we split:
a carob almond cup- kinda like a PB cup ....not made on site
a cinnamon oatmeal raisin cookie- this was alright it was kinda crunchy, I like my oatmeal raisin cookies chewy
Overall: 3.7/5
Service: counter service
Food Quality:2.5/5
Atmosphere:4/5
Vegan Options:4.7 (there is sushi)
Times Visited: 5
From the sounds of it you'd think I'd like it more...but it is just nothing special and super pricey.
Last night my hubby Neil made some wonderful soup from our delicata squash that was part of our CSA this week. He used veganyumyum's recipe for delicata squash soup and it was super yummy! I have a photo but it is on my film camera so you will have to wait until I get them developed and put on a disc. To acompany our soup we had a slice of our Elmore Mountain Pain au Levain bread from our CSA and I made a warm shallot dressing with Sweet Salad Turnips over a Bunch Mizuna. Our entire meal used ingredients from our CSA and were otherwise local and organic it was a great light meal before our first yoga class at Yoga Mountain.
I got this great Moroccan dipping sauce a few weeks ago and decided it would just takes so good on some tofu. So I marinated to tofu in the sauce for the day and then baked it in the oven for an hour.
For the couscous:
1T olive oil
1 shallot minced
2 roasted red peppers, diced
1/4 c raisins
1 c whole wheat couscous
1 1/2 c boiling water
salt and pepper to taste
Bring a kettle of water to boil. Then sautee the shallots over med-high until soft. Add the peppers, raisins couscous, salt and pepper a stir to combine. Add the boiling water and stir. Remove from the heat and cover. Let sit for 5 min and then fluff with a fork.
I haven't charged the battery for my camera so that is why I still have no picture of my tofu loaf or of this dinner. However Neil is working from home today so he plans on photographing dinner from last night since there were left overs for lunch and then he can also upload the tofu loaf picture.
I hear that there have been some issues with my e-mail cookingforaveganlover@gmail.com if you are finding that it won't let you send to this address please just leave me a comment with your e-mail contact and I will contact you through my e-mail. Thanks!
p.s. Let me know where you are loacted!
This Week's Share Contains Fennel; Bunch Sweet Salad Turnips; Mixed Sweet Peppers; Walla Walla (Sweet Onions); Bunch Mizuna; Green and/or Purple Pac Choi; Delicata Squash; Bunch Curley Parsley; Red Norland Potatoes; Shallots; Vermont Cranberry Company Dried Cranberries; Maplebrook Farm Ricotta Cheese; and Elmore Mountain Pain au Levain bread.
so our non-vegan partners will take the cheese and we will have to figure out the rest but i am excited to use all these ingredients!
Neil got a raise I think this means an out to dinner celebration! We are going out to A Single Pebble! yummy food here we come!
Things have been crazy busy and little real recipe cooking has been done. Mostly we have just been throwing easy things together at home.
I was just lurking some blogs as I waste the last 45 min at work and I came across this recipe for Tempeh Chili and I made this about 2 or 3 months ago and it was amazing. So thick and yummy and I want to make sure the rest of the world knows how great it is.
Tempeh Chili
(from 28 Cooks)
1 (8 oz) pkg tempeh
Marinade
2 tbsp soy sauce
2 tbsp water
1 tbsp Lousiana-style hot sauce
1/4 tsp garlic powder
1/4 tsp onion powder
1 tbsp sesame oil
4 tbsp oil
4 cloves garlic
1 cup onion, chopped
1 tsp Italian seasoning
1 tsp mustard powder
1 tsp cumin
1 tbsp chili powder
1 tsp salt
1/4 tsp freshly cracked pepper
2 (14.5 oz) cans diced tomatoes with green chilies
1 (15 oz) can black beans
1/2 c water
In large ziploc bag, combine all marinade ingredients. Add tempeh, seal bag, and refrigerate for 1-8 hours (or longer). Grate tempeh with large grater and place into medium bowl with remaining marinade. Heat olive oil over medium-high in large pot. Add garlic and onion, and saute until almost tender, about 5 minutes. Add Italian seasoning, mustard, cumin, chili powder, salt, and pepper, and stir for 30 seconds. Add tomatoes, beans, tempeh, and water. Stir well, bring to a boil, then lower heat. Simmer, uncovered, stirring frequently, for 30-45 minutes, until chili is thickened. Serve and enjoy!
I am glad to see that there has been a good amount of interest that has sparked from the idea of doing a vegan care package exchange. Now I would like to move on to the next step which would be getting this all going. If you are really interested in doing this please send me a an e-mail at cookingforaveganlover@gmail.com by October 31st, 2008. I will then let you know within a week who your partners are and you are expected to send your packages within a month of receiving this information.
Please just send me a note with an e-mail address that you would like to be contacted by and whether you are willing to exchange internationally or not. Please do not send me your address I will then match you up with someone and give each of you each others e-mail contacts and it is up to you to exchange mailing addresses. As well please expect to spend around $20 on goods, if you would like to spend more than do so however do not be disappointed if your partner does not do the same. As well this is all based on trust that whoever is participating in this exchange will actually follow through on the exchange, BE AWARE that someone may default and that there is nothing that I can do regulate whether your partner will follow through or not you have to trust that both of you really want to participate. If you don't feel like you will be able to participate to the full extent please do not respond to this.
I look forward to seeing how many people are interested in participating. Please encourage other vegan bloggers to participate as well.
So I was drawn to the PPK forum because of this idea of vegan care package exchange which I think is a great idea and would love to participate in. However there are two problems:
1. it's over on the PPK
2. (this is the big one) I have not been posting on the PPK for 6mos. nor do I have 1000 posts so apparently I couldn't even participate if I wanted to....it is said that those who do not fulfill one of the two requirements are statistically more apt to default on the exchange.
So now is where I propose an exchange with someone. I have no idea how many people acutally read this blog but I would really like to put the idea of an exchange out there. I am willing to send anywhere.
So comment below if you are interested and we can get this started.
I finished the gym earlier than I thought so here I am at my desk dreading the minutes until I acutally feel obligated to start doing something work related. Until then however...lets survey:
(oh and p.s. I took pictures of the tofu loaf ....which was delicious....however my camera battery died and I have to find it's charger so I will upload a picture soon!)
1. What was the most recent tea you drank?
Yogi- peach detox
2. What vegan forums do you post/lurk on? If so, what is your username? Spill!
I’m lindzveganlover on the PPK
3. You have to have tofu for dinner, and it has be an Italian dish. What comes to mind first?
tofu pumpkin manicotti
4. How many vegan blogs do you read on an average day?
pretty much I read blogs constantly at work when I have nothing else to do.
5. Besides your own, what is the most recent one you’ve read?
I just read The Spice Must Flow….that’s where I got this survey from
6. If you could hang out with a vegan blogger that you haven’t met, who would it be, and what would you do?
that’s weird to say.
7. If you had to base your dinners for a week around one of the holy trilogy – tofu, seitan or tempeh, which would it be?
tofu
8. If you had to use one in a fight, which would it be?
what???!um seitan because it is tough.
9. Name 3 meals you’d realistically make with that tough protein of choice!
seitan satay, seitan burgers, sweet and sour crispy seitan
10. What’s a recipe in vegan blogland that you’ve been eyeing?
it’s more like which one haven’t I been….
But I really want to make the Spicy Vegan Hot Wings from http://www.myvegancookbook.com/blog/?p=62
11. Do you own any clothing with vegan messages/brands on them?
no I don’t think so
12. Have you made your pilgrimage to the 'vegan mecca' yet? (Portland, duh)
not yet
13. What age did you first go vegan? Did it stick?
the first time I was 17, it didn’t stick I wasn’t healthy about it. Then I began vegan again at 21 and it has stuck.
14. What is the worst vegan meal you’ve had? Who cooked it?
hmmm the worst vegan meal was some curry thing that made me really sick that my old roommate lisa made.
15. What made you decide to blog?
I was first inspired by the Fat Free Vegan
16. What are three of your favorite meals to make?
thai, Indian, tacos
17. What dish would you bring to a vegan Thanksgiving-themed potluck?
FFV’s Green Bean Casserole it is my favorite
18. Where is your favorite vegan meal at a restaurant? How many times have you ordered it?
Um let’s see….Pad Kee Mao- (veganized) at our local thai place…..um probably like 10 times
19. What do you think the best chain to dine as a vegan is?
I haven’t ever been to one
20. My kitchen needs...
lets see… my stove needs a hood….and more counters and better lighting and a better fridge/freezer…but we do okay
21. This vegetable is not allowed in my kitchen!
I don’t really think that there isn’t a veg allowed in my kitchen, yet anyways.
22. What's for dinner tonight?
Chana Masala with mushrooms and spinach and brown rice
23. What is your Favorite Vegan (for vegan friendly if you can’t think of a pure vegan one) Restaurant?
Yuan in Montreal.
24. Add a question here!What would you like me to write about in future entries?
As you might have already known we have been crazy busy with trips to Northampton and Cooperstown/Albany. Along with this we have had house guest so needless to say our house is need of some cleaning. Since I had to get up early with Neil this morning I decided since I had the time I would get dinner ready. Rather than having to rush home after the gym and try and prepare dinner and clean all I have to do is heat the oven and pop my tofu loaf in and cook up some broccoli!
La Dolce Vegan's Tip-Top Tofu Loaf
Last night for dinner we decided to try a recipe from our new book La Dolce Vegan!
This is our adaptation of the recipe:
(Eileen's) Neil and Lindsay's Sesame Ginger Stir-Fry
So it seems we have a freezer full of veggie meats and vegetables. Neil and I went on a MayWah (vegieworld.com) shopping spree about a month ago and we are still eating our massive supply of veggie meats.
I'm tagging:
We had some left over apples that were beyond what I like eating; pretty much as soon as they get soft I am over them. So I decided to make some muffins.
For Muffins:
Overall we enjoyed it and were glad that we found something vegan in Cooperstown that wasn't just a veggie burger.
Overall- 3.375/5
Service -4/5
Food Quality - 3.5/5
Atmosphere - 2/5
Vegan Options 4/5
Location: 48 - 50 Pioneer Street, Cooperstown, NY
Hours:
Mon. - Thurs.: 11:00am - 10:30pm
Fri. & Sat.: 1100:am - 11:30pm
Sunday: 12:00 noon - 10:00pm
Times Visited: 1
I am so excited to start making things from it!
1.. Favorite non-dairy milk?
I really like the Kirkland brand (Costco) Vanilla soymilk but lately we have been buying Westsoy which is pretty good
2. What are the top 3 dishes/recipes you are planning to cook?
Oh I have about a million recipes that I am planning to make I will however be making green bean casserole, pumpkin whoppie pies and lots of curry
3. Topping of choice for popcorn?
salt, nutritional yeast, and chili powder and cumin.
4. Most disastrous recipe/meal failure?
lentil soup first attempt it was just awful.
5. Favorite pickled item?
green beans.
6. How do you organize your recipes?
clutter
7. Compost, trash, or garbage disposal?
compost, recycle and trash when there is no other option
8. If you were stranded on an island and could only bring 3 foods...what would they be (don't worry about how you'll cook them)?
chickpeas, pasta and garlic
9. Fondest food memory from your childhood?
mom’s monkey bread at every holiday ….yumm I wish there were vegan prepackaged biscuits
10. Favorite vegan ice cream?
purely decadent turtle something rather
11. Most loved kitchen appliance?
cuisinart immersion blender
12. Spice/herb you would die without?
cumin
13. Cookbook you have owned for the longest time?
I don’t know ……my first vegan one however was vegan with a vengeance
14. Favorite flavor of jam/jelly?
raspberry jam
15. Favorite vegan recipe to serve to an omni friend?
hmmmm …..curry?
16. Seitan, tofu, or tempeh?
I use tofu the most because it is the least expensive however I enjoy tempeh and seitan they all have their place.
17. Favorite meal to cook (or time of day to cook)?
Dinner.
18. What is sitting on top of your refrigerator?
nothing there is a cupboard above it
19. Name 3 items in your freezer without looking.
edamame, frangelico, eggplant
20. What's on your grocery list?
um about a million things I need to go shopping
21. Favorite grocery store?
Healthy Living
22. Name a recipe you'd love to veganize, but haven't yet.
doughnuts
23. Food blog you read the most (besides Isa's because I know you check it everyday). Or maybe the top 3?
I bloglines so I view about 500 food blogs a day my favorites however are vegan yum yum and how to feed a vegan
24. Favorite vegan candy/chocolate?
dagoba
25. Most extravagant food item purchased lately?
umm….i have no idea.
And another questionnaire since I am bored and exhausted at work
1. If you have to choose between locally grown or organic, which do you usually choose?
local and organic haha ….probably local
2. Favorite way to prepare potatoes:
mashed
3. Do you press your tofu before preparing/cooking it (if you eat soy)?
not really. I miss the tofu you could get in Canada that isn’t waterpacked
4. Name your favorite recipe that is a tradition in your family:
green bean casserole
5. Any food allergies?
No.
6. When you want to go to a fancy dinner, where do you go?
A Single Pebble
7. When you have a cold, what do you crave?
Soup and Chili
8. What kind of water do you drink? (Filtered, spring, tap, etc.)
Filtered
9. Name a flavor of soda you'd love to see:
I don’t know?
10. If the recipes you ate as a child were compiled into a cookbook, what would the title be?
I will get back to you on that one
11. If you were allowed to grow one food that can't grow in your climate, what would it be?
pineapple
12. Favorite type of mushroom?
portobello
13. Most frustrating part of your kitchen?
NO DISHWASHER not enough counters no vent over the stove
14. Last food you burned?
popcorn
15. Usual response to a veg*n's favorite question, "But where do you get your protein?":
lame question…moving on
16. If you were baking your own birthday cake today, what flavor would it be?
chai
17. Favorite brand of chocolate chips?
I don’t know
18. You have $200 of your tax return reserved for Williams Sonoma- What do you buy?
ooo there are too many things
19. Do you plan your menus in advance? Any tips to share?
I try and plan a menu at the start of the week based on what we have in our cupboards, what we desire and the new recipes that I have found
20. You have 3 minutes before you have to leave the house and you're starving- What do you eat?
cliff bar
21. If Martha Stewart, Paula Deen, and Rachel Ray got into a fight, who would win?
Martha she went to jail she probably scrapped some there haha
22. If you eat oatmeal, what do you add to it before serving?
soy milk and raisins
23. If you got to travel to one country and learn all the traditional dishes there, where would you go (ignore commitments in your current place of residence)?
spain
24. Favorite late night snack?
spring rolls
25. Favorite springtime food?
asparagus
26. Favorite food-related magazine?
Veg News
27. Which do you prefer: shoyu, tamari, conventional soy sauce, or Bragg's Aminos?
tamari.
28. What vegetable or fruit do you dislike the most?
baby corn
29. Name a holiday food you look forward to all year long:
green bean casserole
30. If you could convert anyone to veganism with your magic wand, who would you convert?
neil’s parents
and the What Cheer Brigade 
both were amazing. There was also another band- Crooked Fingers- but they were awful I took a nap during their set.
Anyways with such busy events going on there has been little time for cooking however Neil and I are going to be going to dinner with his parents while they are here since they don't care much for vegan eats and we will be heading to the Baseball Hall of Fame in Cooperstown (where there is nowhere for us to dine) but we will let you know about our dining adventures upon our return.
Another great place that Neil failed to mention is Kismet Kitchen on Barre Street in Montpelier. Although neither vegan nor vegetarian they are very accommodating to your individual dietary needs and even have vegan crepes. It is absolutely amazing for breakfast and trust me you will leave and need to unbutton the top of your pants, untuck your shirt and loosen your belt. They are open
breakfast
brunch
and lunch.......
wednesday through sunday 8-3
(kitchen closes at 2:45)
Also be aware that is Cash or Check only! No cards!
“when the work we do is motivated by our best intentions, we are ultimately rewarded
with the divine gifts of inspiration, joy, and pleasure.
As we devote more and more of each day to this good work, we are giving ourselves the opportunity to better ourselves and our community.
At kismet, we believe that through our intimate relationships with local farmers, individual customers and clients, our staff, and our neighbors, we are able to feed ourselves with the abundance that surrounds us. We use food as our medium, like artists, musicians, or healers, to keep us engaged and connected to our vision.
Using as much local food as we can, sourcing all of our other ingredients, and making as much as we can from scratch (like butter, ketchup, mustard, and kombucha), we have the ability to control and maintain the quality and intimacy of the food we are serving.
Sure, it's just food- but we're sure that its good food,
and it sure does feel good making it.” (Kismet Kitchen Website- http://kismetkitchen.com/default.aspx)
Yesterday Neil and I had my parents and grandma down for lunch. I made some yummy tomato sauce to go along with the salad and apple crisp my mom brought.
The sauce was adapted from the Moosewood Cookbook by Mollie Katzen (copyright 1977)
Saute in a large pot:
3T olive oil
1 cup chopped onion
1T minced garlic
3t italian spice
2 bay leaves
2 t salt
1/2 lb coarsely chopped mushrooms
1/2 c nutritional yeast
when onions are clear and very soft, add:
1-28oz can of roasted tomatoes
1- 13oz can of diced italian tomoatoes
2T red wine
2t sugar
Turn the heat way down. Cover and simmer for at least 45 minutes, stirring occasionally.
Since moving to Vermont from Fredericton, NB, Canada, I must say that I feel rather spoiled by the great options for veg*n dining throughout Vermont. In Fredericton, there were very few options available to vegans (for the most part french fries/salad and the occasional boca type veggie burger) and what was available was often bland and uninspiring. I'm not a food critic, so I won't go into too many details, but here's a quick run down of some of the Vermont restaurants that my my partner, Lindsay, and I enjoy eating at as vegans are:
Stone Soup
College St
Burlington, Vermont
This vegan friendly counter service restaurant has a great, always fresh salad bar, a number of veg*n friendly hot and cold sandwiches and fresh vegan baked goods! I love the vegan macaroons and the Vegan club sandwich!
Bee's Knees
Morrisville, Vermont
http://www.thebeesknees-vt.com/
The Bee's Knees is a small, locally run cafe in Morrisville, Vermont with a really welcoming, community oriented feel to it. They often have many different veg*n dishes including great salads and sandwiches. My favourites are the mock pulled pork (mushrooms and eggplant i believe) and the tofu breakfast sandwiches (I love being able to get vegan breakfast that consists of more than just homefries). The menu indicates which options are vegan friendly and which can be made vegan friendly on request. They have local music acts playing there fairly regularly as well.
A Single Pebble
http://www.asinglepebble.com/intro.htm
Classical Chinese cuisine in downtown Burlington. Offers many traditional Chinese dishes including many veg*n options including my favourites mock eel (made from mushrooms) and the Buddha's Beef (made from seitan).
Pho Dang Vietnamese Cafe
Winooski, Vt
http://www.7nvt.com/7n/listing.htm?establishment_id=793
This Vietnamese cafe makes up for what it's lacking in atmosphere by it's great, fresh food. It has a very lunch room sort of feel to it but that really doesn't matter once you taste their great soups and tofu dishes. The portions are huge and the prices are cheap.
Ocha/Royal Orchid
Waterbury/Montpelier, Vermont
These two Thai restaurants are owned by the same family. Both restaurants seem to have very similar menus with slight variations between the two. They have many veg*n dishes and are willing to make changes to other dishes to accommodate veg*n customers as well. The menu is split into curries, noodle dishes, rice dishes and vegetable/stir fry dishes with your choice of tofu or meat. We usually start off our meal with the fresh rolls which is a soft rice paper roll with tofu, rice noodles and just a taste of mint with a nice light sweet and sour sauce for dipping. It's a nice light and fresh start to the meal. The entrees we have had are the pad ki mao (my personal favourite, a wide rice noodle dish with thai basil and chilli), brocolli and tofu in a nice creamy peanut sauce, penang and massuman curries (personal favourites at home when my parnter cooks them and both very well done by the restaurants) and the pad thai (with no fish sauce or eggs). The pad thai is closer to a traditional pad thai than what people in New Brunswick knew as pad thai (spicy peanut sauce with rice noodles). While the Waterbury location seems to be a bit pricier, it also has a nicer atmosphere than the Montpelier location and I typically find the food to be a little better. Entrees are typically in the $10 range while the appetizers are in the $3 to $5 range.
Pacific Rim
Burlington, Vt
Pacific Rim is one of my favourite spots to eat when we're in Burlington. It is a mainly Korean Asian restaurant in downtown Burlington. There is a good selection of salads/appetizers and main courses that are veg*n friendly. The food is fresh, flavourful and very affordable. They also have a good drink menu with asian takes on popular drinks and lots of ginger! It's a very informal seat yourself sort of atmosphere with fairly decent service considering how busy things can get there.
Magnolia Bistro
Burlington, Vermont
Hidden away in downtown Burlington is Vermont's only truly green restaurant, Magnolia Bistro. Magnolia focuses on eco-friendly, fair trade, local and organic foods and offers a twist on regular breakfast and lunch fare. They have many veg*n friendly options and the menu indicates what is vegan or can be adapted to be vegan. Some of the veg*n options you can order vegan french toast, substitute eggs for tofu in breakfast dishes or if you're not in a breakfast mood go for a garbanzo burger. The food is fresh tasting, well seasoned and fairly affordable considering the quality of ingredients used.
Time to wrap up this entry as my bus home is due to arrive any moment. Hope that some of you can elaborate more on veg*n friendly places to eat in and around Vermont or even provide more insight on the places I've decided to mention!
Neil
1. Name a song that involves food in some way.
That peaches song by the Presidents of the US of A
2. What criteria do you use when choosing a new cookbook to buy?
must have interesting recipes that are different than books I already have
3. What did you eat today?
nothing yet but my hubby is making apple cinnamon pancakes and my parents and Gma are coming and we having a pasta dinner.
4. Name a vegan food that you know exists but you have never tried.
Donuts, I want to try so bad. Also Sheese, I have tried other fake cheeses but never this kind.
5. The Food Network just called and needs you to start your new show tomorrow. What will the title of the show be?
Vegan Cooking for Everyone
6. Favorite hot sauce or other spicy condiment?
I love Vermont Pepper Works Chocolate Chipotle
7. How old were you when you became vegetarian/vegan?
9 Vegetaran- 17-vegan, then 18 vegetarain- 21 vegan
8. Favorite vegan cheeze?
Almond Cheeze- Herb and Garlic
9. Cutest baby animal?
kittens, puppies, COWS (i love cows)
10. Favorite type of jam/jelly/marmalade/preserves?
pepper jelly and raspberry jam, and apricot preserves
11. Do you take any vitamins/supplements?
B12 and Iron
12. What food/dish most embodies the Fall season?
Squash soup (my hubby makes the best)
13. What food would you have a hard time living without?
onions
14. Coffee, tea, or hot chocolate?
tea
15. It's 10PM and you're starving. What do you eat?
crackers and hummus
16. If you have an animal companion, what is his/her favorite food?
Ariel loves Science Diet (the only fish one she is picky), she also surprisingly likes raspberry pie
17. Worst injury you've gotten in the kitchen?
sliced my hand when I was 10 trying to cut up carrots
18. When you have a food-related question, who do you call?
mom, or i google
19. Summer is ending- What food will you miss most?
green beans and Tomatoes
20. What snacks do you keep in your purse/backpack/desk at work?
apples, pretzels, granola bars
21. Favorite soup to make on a rainy day?
carrot or squash
22. What's your favorite combination of fresh vegetable and/or fruit juices?
raspberry, mango, apple, cranberry
23. Favorite brand of root beer?
i don't really drink root beer. I like Boyles though
24. What is one dish that you have never but would like to veganize?
Pecan Pie
25.Make up your own question!
I already made up a bunch- this one's for the rest of you.
Here is Clyde our lovely little guy who was only with us for 2 months before he was too sick to stay with us :(
clyde
Clyders
She just loves this sweater...haha...not really
It was so good. Not too thick, but not too thin and it held our topings of mushroom, marinara, green onions and sundried tomatoes perfectly.
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