Springtime Bounty

 

Last week the weather in NYC was absolutely beautiful. Mid 70’s and sunny. Purrfect. But this week it’s been raining on a fairly consistent basis since Sunday. Granted, it’s not that bad. I know the trees, flowers and plants all need their water and this will definitely help with their sprintime growth, but looking outside at the grey sky can be kind of depressing after such beautiful weather.

This morning I was pleasantly surprised by a rainbow of colors at the farmers market. It instantly put me in a better mood. I love the colors of seasonal bounty!

 

 

 

 

 

Sweet Muffins

 

My grandmother used to bake these. The ingredients are really simple, but the flavor is great. Not too sweet – a perfect morning muffin or mid afternoon snack. I added some frozen berries and cherries to them (defrosted in a pan with a bit of agave).

 

Sweet Muffins

 

1 tbs ground flaxseed mixed with 3 tablespoons water (let sit for a couple of minutes to thicken)

1/2 cup milk

1/4 cup canola oil

1 1/2 cups flour

1/2 cup sugar

2 tsp baking powder

1 tsp vanilla extract

1/2 tsp salt

 

Preheat oven to 400 degrees. Grease bottom of 12 muffin cups.

Sift together flour and baking soda in seperate bowl.

Mix together flax mixture, milk, oil and vanilla extract. Beat together with sifted flour, baking soda, sugar and salt. Batter will be a bit lumpy.

 

Fill each muffin cup 2/3 full. If adding berries use a bit less batter in each tin - add a tbs of berry mixture and top off each with remaining batter.

 

Bake 20-25 minutes or until golden. Let muffins sit in tin until slightly cooled.

 

 

 

 

Sun Dried Tomato and Spinach Quiche

 

I love sun dried tomatoes – can you tell? I love quiche too. It’s a perfect weekend I’m-too-busy-to-cook food. You can just cut a piece and snack on it and not have to think about cooking.

 

Sundried Tomato and Spinach Quiche

 

1 prepared whole wheat pastry crust (or your favorite pastry crust recipe)

1 pkg of firm tofu

1 tbs soy sauce

½ cup boiling water

10 pieces of sundried tomatoes

1 medium onion

3 cloves garlic – minced or pressed

2 tbs dried basil

½ tbs red pepper flakes

1 tbs olive oil

1 cup frozen spinach – thawed

1/3 cup nutritional yeast

1 tbs turmeric

1 tsp smoked paprika

Ground black pepper to taste

½ cup grated vegan soy cheese (optional)

 

Preheat oven to 375°.

 

In a small bowl pour boiling water over sun dried tomatoes and set aside.

 

Add tofu to food process and pulse for 1 minute. Add soy sauce, basil, nutritional yeast, turmeric, paprika, black pepper. Pulse for an additional minute.

 

Roughly chop sun dried tomatoes. Leaving aside ¼ cup soaking water.

 

Heat olive oil under medium-low heat and add red pepper flakes, onion and garlic.  Saute for 2 minutes then add sundried tomatoes and water. Simmer for 5 minutes.

 

Transfer tofu mixture to large bowl. Fold in spinach, onion mixture and option soy cheese. Pour into pie crust and bake in oven for 30 minutes or until lightly browned. Remove from oven and let stand for 10 minutes before serving.

 

 

 

 

The Clay Vegan

I’ve shared some of the food bits, so I figured I’d share the crafty/potter bits as well. The other love I have – pottery…

 

 

I couldn’t get a nice full picture of this, but I love the detail of the glaze..

 

 

I was part of a pottery exchange, and this is what I’m sending my exchange partner..

 

 

I love presents..

So for my birthday, I received something I’ve been wanting for a looong time. A Kitchenaid Mixer. WOOOT! I’ve often drooled over them in the stores and online, knowing one day I would get one – and I finally did! He even chose the pink one because it donates $75 to breast cancer research (I’m doing the Avon Walk in October). How awesome!

More fantabulous baking ahead!

 

 

More chocolate…

 

..with a bit of peanut butter added in. I’m going with a theme this weekend, can you tell? heheh.

 

Meeting up with a few non-vegan friends tonight. Actually, all of my friends are non-vegan – I guess that’s why I love cooking for them so much. I love to prove that vegan cooking and baking can be delicious and better than what they’re used to.

 

My friends are chocolate freaks so decided to make cupcakes from VCTOTW. Basic chocolate cupcake with peanut butter frosting. I shaved some dark chocolate and sprinkled it on for extra chocolateness hehe. Of course I’ll only bring a few though (I need to have a stash at my house as well).

 

 

Enjoy in joy!

Chocolate Rocks..

..even moreso when there’s a strawberry dipped in it.

I found these fantastic, large, organic strawberries at Trader Joe’s today. At first I was just going to slice them up and use them for something, but then I remembered that I had a bag of chocolate chips in my cupboard. After melting them into their gooey goodness and dipping the strawberries in, out came one of my favorite desserts. I figured this would be a nice dessert for SB (my s/o) since he’s been working so hard. Who doesn’t love chocolate covered strawberries?

 

Pure bliss.

 

 

Enjoy in joy!

No Bean Sun dried Tomato, Zucchini Hummus

 

I love hummus. Maybe it’s the Lebanese in me or maybe because it’s so simple to make yet so tasty. I could have hummus and carrots for lunch all the time if it was possible but I need variety.

I came up with this recipe one afternoon because I had no chickpeas available and was searching through my refrigerator for something I could use as a replacement. I figured the consistency of zucchini moved through a food processor would be decent and the flavor is mild enough that it wouldn’t throw off the taste. I also love sun dried tomatoes and keep a carton of them in my fridge at all times. Adding the standard tahini, lemon juice, garlic and cumin, and I came up with this. I originally put 4 cloves of garlic in, but after eating half a bowl of the hummus I think I could have offended people with my breath from 5 blocks away. The two cloves compliment it perfectly and it’s not too overpowering.

 

Sun dried Tomato Zucchini Hummus

2 zucchini – peeled and roughly chopped

6 sun dried tomatoes (soaked about a half hour beforehand)

3/4 cups tahini

1/2 cup fresh lemon juice

1/4 cup olive oil

2 cloves of garlic

2 tsp salt

1 tbs cumin

 

Put all ingredients into a food processor and blend until smooth and creamy.

 

Enjoy in joy.

First Post…Hi!

Well, I’d like to say that people have been waiting with baited breath for me to come up with a blog – but we all know that’s not so hehe (well maybe not yet).

I’ve been been vegan for 10 years and I love every minute of it. I enjoy cooking and baking and love it even more when I can share it with people.

I love everything vintage, or vintage-like. I can’t afford most things that can be considered that, but I like to pretend that the reproductions I find are similar.

I’ve been a potter for 12 years. More off than on these days but things are changing. I’m hoping to share my new pieces as they come to life. It’s a wonderful, messy craft and I love it.

Well, there you go. Here I am!