Current Mood: Cool

So I have a bread maker, and I was messing with it yesterday. I wanted to make jam in it, because it has a jam setting, and I happened on this recipe. I thought it sounded pretty delish, so I gave it a go, and it is, indeed, delish. Here’s the recipe I made, because I never make stuff exactly as suggested. This is for the large loaf; if you need, you can modify the medium ingredients. The reason for my mod? I don’t have different kinds of flour, only whole wheat.

1 1/3 c water
2 tbsp vegetable oil
2/3 c peanut butter
2/3 c jelly or jam
1 1/3 tbsp brown sugar (which equates to 1 tbsp + 1tsp)
1 tsp salt
4 c whole wheat flour
2 1/2 tsp Yeast (1 packet)

All I can say is yum, yum, yum. I did use my homemade jam, which I don’t think is going to set right. so I have soupy sweet fruity juice. Guess I’ll be needing to make this recipe more often!

Obligatory video:

Current Mood: Happy

Today is national lasagna day. Yeah, really. I didn’t know there was such a thing, but hey, why not!
The reason I bring this up at all is because I attempted my first lasagna last night for hubby’s birthday, then I found out as it was in the oven what today is! Not that it’s a super huge deal, but thought I’d share it, as well as the delicious result:

Looks tasty, eh? And guess what… it’s 100% vegan. The recipe is not mine, I got it here.My mods:
For cream cheese I used Tofutti Herbs & Chives for some extra flavor.
I used Emril’s Essence to spice up the “cheese” filling.
I used an organic marinara sauce for the tomato sauce.
I added some shredded soy cheese (sans casein!) on top instead of vegan parmesan.

I think I have found a new fave recipe. However, I will give you this warning: It is a LOT of soy. If your body isn’t used to soy, you may find yourself sitting on the toilet more often than you’re used to. Also, don’t do as some of the commenters did with surprising their meat-eating friends unless you know that they aren’t allergic to soy. It’s a common allergy.

I am very lucky to have a mommy who put out a garden this year. We moved too late in the year to get anything planted, so hopefully next year. One of the things she planted was butternut squash. I’d never had one until she plucked them from her garden and baked them for us. W-o-w! Delish!! It tastes kind of like a sweet potato, but not quite as sweet. She gave me a few, so I thought I’d share a quick and yummy recipe with you.
In the photo you may or may not be able to tell, but the squash is a bit green. When shopping for this squash, make sure there is no green at all in the skin, except for the little green lines coming from the stem. If they are green they will not ripen off the vine, and will be a bit tough.

Ingredients:
Butternut squash, halved and seeds scooped out (don’t get too scoop happy or you’ll tear the skin!)
Buttah (of course I’m going to recommend the vegan kind!)
Brown sugar

Preheat oven to 350. Put a little water in the bottom of a pan or baking dish. Put your buttery-type of stuff on the squash, I made a shallow cut to help the butter soak in. You can also put your brown sugar on now if you choose, but I put mine on after cooking, so people could choose whether to put it on. You can do the same with the squash.
Bake for an hour… If you’ve got a greenish squash, maybe an hour and fifteen minutes.
Eat it like a baked potato, don’t eat the skin.

I thought some chowder for supper would be a good idea, so I’m sharing the recipe with you. I’ve heavily modified the recipe from here, throwing in what I have around the house.
It’s a pretty filling chowder, so expect to have leftovers!
On a difficulty scale of 1-10, I’d give this a 4, with having to saute and create a roux.
I used basmati rice, you can use whatever kind you want, as long as it’s not instant. Just replace the water in the package directions with veggie broth, then adjust the ending amount of fluid with what you have left… Remember, 1 quart is 4 cups.

Cook time is about 20 minutes aside from cooking the rice.

2 c basmati rice (regular, not instant… is there instant basmati rice?!)
1 qt vegetable broth
1/4 c olive oil
6-10 fresh basil leaves, chopped
2 tsp (or 4 cloves)minced garlic
1/2 c whole wheat flour
1 16oz bag of frozen veggies (I used cauliflower, broccoli, and carrot)
2 c water
2 c rice milk
Bacon Salt (or seasoned salt, or regular salt) to taste

Cook 2c basmati rice according to package, using 3c of vegetable broth instead of water.
While this is cooking, steam your veggies according to the package.
In a large stock pot, saute the minced onion and basil in the olive oil until the garlic is brown. Be mindful, sometimes that garlic can pop! Reduce heat when this is done
Add the flour and salt to make a roux.
Slowly add in the remaining vegetable broth, about 1/2 c at a time, while stirring, then slowly add the water in the same fashion. Cook until thickened over low heat, make sure it doesn’t boil or it’ll scorch!
Stir in milk, veggies, and rice, reheat. Add Bacon Salt (or whatever you chose) to taste.

As you can see, I’m a very not-specific cook. I never make a recipe as it’s originally intended, I substitute a lot. But it comes out yummy anyway!