Sacred tattoo, changing life…

I took this photo during a tattooing ritual at a friends house over the weekend. It’s also known as a “BTW” (Body Transformation Weekend). People gather in a sacred space and transfer energy to those that are getting tattooed. Many are for very specific reasons, such as a change they wish to happen in their life, moving forward. Some are dedications to loved ones lost.

This particular weekend was quite meaningful to me because three of my very close friends were getting tattooed all for various reasons. It helped me realize what it is I want to do with my life, with the creative energy I have inside that’s basically busting out at the seams. Yesterday, I officially applied to college. I’ll be going for Studio Art. I’m super nervous because it’s been a good 14 years since I’ve been in school, but I know this is the right decision.

Change can be wonderful

Mmmm…chili…

 

I wish I had a picture to go along with this recipe – but I don’t. Honestly, this chili was so good that it was completely eaten almost immediately. I really should have saved some. Riz was completely in love with this dish. It’s one of those perfect cold evening foods.  Methinks this will be a new staple in the house.

Veggie Chili

1 cup of TVP granules

1 cup of water

3 tbs tamari

3 cloves of garlic – minced
1 small onion – chopped
2 tbs oil
2 – 14oz cans of stewed tomatoes
1 bottle of beer (alcoholic or non)
1-14oz can of tomato puree
1/2 cup water
3 tbs chili powder
1 1/2 tbs dried oregano
1 tbs dijon mustard
2 tsp cumin
1/2 tsp black pepper
1 tsp salt
1 – 15 oz can pinto beans
1 – 15 oz can black beans
1 – 15 oz can red kidney beans
1 1/2 cups fresh or frozen corn
1 large zucchini – chopped

In a small saucepan, boil water – then add tvp and tamari. Take off of heat. Mix together to be sure the tamari is incorporated into the tvp. Set aside.

In a large pot, cook garlic and onion for about 30 seconds or so. Stir in stewed tomatoes, beer, water, tomato puree, chili powder, oregano, mustard, cumin, black pepper and salt. Stir together. Then stir in the beans. Bring to boiling, reduce heat. Cover and simmer for about 10 minutes.

Stir in the corn and zucchini. Return to boiling – reduce heat. Cover and simmer for about 10 more minutes or until the veggies are tender. Add the tvp to chili. Serve over brown rice or with a dollop of dairy free sour cream.

Since I hate not having a picture in the post, I’ll post a picture of an Autumn staple. I found these mini pumpkins at the farmers market. I wanted to buy them all!

What a perfect way to start posting again! Things are finally cool and groovy  in the VVP’s household. Kitchen is all set up and quite wonderful I might add hehehe. I am VERY much looking forward to posting again! Looking forward to seeing what everyone else has in store as well.

Happy posting you VeganMOFO’s!

On Hiatus

I know I haven’t been posting much lately. I’ve been running around like a chicken without a head. It’s all for good things though. Riz and I will be moving from the Big City to a wooded, small area in Southern New Jersey. I’m very, very much looking forward to living in a house as opposed to an apartment. Tons of space and plenty for a garden! Best part? LARGE kitchen! YAAAY!

We’re moving at the end of August so I’ll be busy packing and repainting, etc. Look forward to posting again very soon!

Molasses Cookies

One of Riz’s favorite cookies are Molasses Cookies. I thought I’d be a good partner and make a batch just for him (since I usually bring the things I make into work). They’ve got a bit of crispiness on the outside, but soft and chewy when you bite into them.

Molasses Cookies

2 cups of flour
2 tsp baking soda
1 1/4 tsp ground ginger
1 tsp ground cloves
1/2 Earth balance, softened
1 cup packed dark brown sugar
1 tbs canola oil
1/3 cup molasses
1 Egg replace measurement.

Before baking:

Sift together the flour, baking soda, ginger, cinnamon and cloves in a medium bowl. In another bowl, beat Earth Balance and brown sugar until light and fluffy. Beat in the oil just until blended. Scrape the sides of the bowl and add in the molasses and egg replacer – beat until blended. Then stir in the flour mixture until well combined. The mixture may look a bit crumbly, but once you mush it together in a ball it’ll come together. Wrap ball in plastic wrap and chill in refrigerator for 3 hours.

To bake:

Heat oven to 375 degrees. Grease baking sheet or line with parchment paper. Measure dough into tablespoon size pieces and roll each piece between palms to form a 1 inch ball. Roll balls in sugar to coat. Put on baking sheet 2 inches apart. Sprinkle tops with sugar. Bake until the surface is barely dry – about 9-10 minutes. Let cool on baking sheets for 5 minutes.

Enjoy!

Lemon Cupcakes with Raspberry Buttercream

I needed to bake today – badly. I was hoping to be able to participate in the WorldWide Vegan Bake Sale, but unfortunately time wouldn’t allow it. So I baked cupcakes to share with my coworkers tomorrow to prove to them – yet again – veganism has a major sugar tooth as well.

Mini pots and another creation

I’ve finally gotten myself back to the studio again. It’s been a while, but it feels so great to get my hands dirty. Sometimes you need to take a break from something to appreciate it more. The first picture is a few small narrow neck bottles I made for a project. It was called “Evolution”. You take one piece and see how it evolves into something else, but keeping the basic shape. As you can see they morphed into many different shapes but keeping their narrow necks.

These are my 60’s Teardrop bowls. I needed something cool and kitschy for my turquoise kitchen – thought these were the perfect addition. The advantage to being a potter? You can create EXACTLY what you want for your house.

Gluten-free Vegan Brownies

I believe I’ve developed an intolerance to gluten but I need to always get my baking on, so when I heard that BabyCakes (a vegan, gluten-free bakery in NYC) came out with a cookbook – I knew I had to get it. I have many friends who have allergies to wheat, gluten and dairy so this book is perfect. This is their brownie recipe. I believe you can find the recipe in this issue’s VegNews (or last issue – the one with all the bakery recipes in it). The brownies came out amazing. Moist, light and absolutely delicious. I can’t wait to try out the rest of the recipes.

Cinnamon-Vanilla Cupcakes with Buttercream Frosting

I made these cupcakes for my friends daughter who is allergic to dairy, chocolate and so many other things I can’t even count. Her mom doesn’t know how to bake vegan so I offered my services.

The recipe for the frosting and cupcake came from VCTOtW but I tweaked the cupcake recipe a bit to change the flavor around adding a tbs of cinnamon and a tsp of almond extract. A large glass of soymilk is definitely needed with these!

HAPPY BIRTHDAY PAIGE!

Strawberry Napolean

This recipe is from VegNews courtesy of Hanna Kaminsky of Bittersweet. Very delicious Very yum.