tag:blogger.com,1999:blog-19938014340716820532024-03-13T11:18:28.212-07:00The Sweet Life YOU WILL BE REDIRECTED TO OUR NEW HOME www.thesweetlifeonline.com IN 5 SECONDS....sarahhttp://www.blogger.com/profile/03168285344058682369noreply@blogger.comBlogger68125tag:blogger.com,1999:blog-1993801434071682053.post-4843423291617502252012-07-14T08:56:00.001-07:002012-07-14T08:56:13.779-07:00Vacation<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwtlLKzcd88hzrIomlotvJFpwru2rj29BDpr4ut6yLXMpVd_JdJ0BLlJEw9BN1yBwXy3WfytvTmo636OB7_oz7995XipaZQ3RAok8Swn_2K1TgVJRz2UqehKoFc7wGPbtGuLnfM5zlyXY/s1600/IMG_7594.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwtlLKzcd88hzrIomlotvJFpwru2rj29BDpr4ut6yLXMpVd_JdJ0BLlJEw9BN1yBwXy3WfytvTmo636OB7_oz7995XipaZQ3RAok8Swn_2K1TgVJRz2UqehKoFc7wGPbtGuLnfM5zlyXY/s640/IMG_7594.JPG" width="426" /></a></div>
Eden, Jason, and I have gotten away! We are spending a week in central Oregon hiking, swimming, grilling up some great food,<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiukL81HkpiFY5oxA2bOOrY9_jazLcewLaeMIKzTV7r_pNcKoADitpUVp-NTsjjkTNix4qAHnlVf3Hthq-ljsgIIaCNVtfE3_I_pdYrnC81hdr7WXLd7-VqUmCfhlrscMEd06oElIPhByE/s1600/IMG_7606.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiukL81HkpiFY5oxA2bOOrY9_jazLcewLaeMIKzTV7r_pNcKoADitpUVp-NTsjjkTNix4qAHnlVf3Hthq-ljsgIIaCNVtfE3_I_pdYrnC81hdr7WXLd7-VqUmCfhlrscMEd06oElIPhByE/s640/IMG_7606.JPG" width="640" /></a></div>
and spending time with family. I will be back in a week with much more vegan love.<br />
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Have a great week!<br />
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Sarahsarahhttp://www.blogger.com/profile/03168285344058682369noreply@blogger.com1tag:blogger.com,1999:blog-1993801434071682053.post-29309128265338231762012-07-11T22:25:00.000-07:002012-07-11T22:28:26.190-07:00Crate Full of Veggies - week five<div style="text-align: left;">
Happy Wednesday! I hope you all got a chance to try some new seasonal recipes this week. I enjoyed experimenting with some new foods as well as loving on the old.</div>
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<b>My crate full of veggies</b></div>
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Strawberries and Marionberries</div>
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Romaine Lettuce</div>
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Arugula and Mustard Greens</div>
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Chard</div>
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Kale</div>
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Potatoes</div>
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Onions</div>
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Summer Squash</div>
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Zucchini</div>
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Lavender</div>
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Broccoli </div>
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Cauliflower</div>
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Sugar and Snap Peas</div>
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Carrots </div>
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Marionberries, Lavender </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW9E5hVnOilV_c8m5t_bTahER69Un99XpmgblKDWdLeCJKi5yniZTp8aHBOnogI3xtndHh-rfC8Nm9HzLDnVs3XgvBTepe9BtelS6dSQvjzdyPF2ls_fh442zTjJrGobu-_9A7PvDprq4/s1600/IMG_7409.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW9E5hVnOilV_c8m5t_bTahER69Un99XpmgblKDWdLeCJKi5yniZTp8aHBOnogI3xtndHh-rfC8Nm9HzLDnVs3XgvBTepe9BtelS6dSQvjzdyPF2ls_fh442zTjJrGobu-_9A7PvDprq4/s640/IMG_7409.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://thesweetlifeonline.blogspot.com/2012/07/marionberry-lavender-pie-for-one.html">Lavender Marionberry Pie</a></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
In honor of National Pie Week I enjoyed this <a href="http://thesweetlifeonline.blogspot.com/2012/07/marionberry-lavender-pie-for-one.html" style="color: red;">Marionberry Pie</a> which quickly became a big hit. Who doesn't want an individual pie served up in a mason jar?<br />
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Romaine Lettuce<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheeH-FyC_KkS1aS0Vdnx3twbtP3BH-lk75-odh56enJUabvjMa4aO4gBS4zSmq_S51S9zvyTNjuP0q2QRjL-NY0KeeuvSnucuEaYOjz7O0vr0A1ciWv6LQGUYRjp6a56DprCcIJbxv3i0/s1600/IMG_7437.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheeH-FyC_KkS1aS0Vdnx3twbtP3BH-lk75-odh56enJUabvjMa4aO4gBS4zSmq_S51S9zvyTNjuP0q2QRjL-NY0KeeuvSnucuEaYOjz7O0vr0A1ciWv6LQGUYRjp6a56DprCcIJbxv3i0/s640/IMG_7437.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caesar Salad </td></tr>
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I got into these (totally processed) vegan "chicken breasts" when I was pregnant and every once in awhile still get a craving.<br />
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Chard, Onions<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8XHSw1VGRL4y4XUz5NR2ExS-1GUqLQ2lE2kMLRGPLfVG76NP0Vd0EtNj9mp2QvMMtP6u9vLkQVE_3bLLqlO-V8ChrGvQqgR0TjHaOW0qinwgwlc1GOiBJIfYsn5CklBpT8PETPTSZ8-Y/s1600/IMG_7461.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8XHSw1VGRL4y4XUz5NR2ExS-1GUqLQ2lE2kMLRGPLfVG76NP0Vd0EtNj9mp2QvMMtP6u9vLkQVE_3bLLqlO-V8ChrGvQqgR0TjHaOW0qinwgwlc1GOiBJIfYsn5CklBpT8PETPTSZ8-Y/s640/IMG_7461.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://thesweetlifeonline.blogspot.com/2012/07/mushroom-and-swiss-chard-frittata.html">Mushroom and Swiss Chard "Frittata"</a></td></tr>
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This may have been the best frittata I have ever made. I changed my technique a little and the result: a melt in your mouth, savory, and surprisingly egg-like" frittata. Check out <a href="http://thesweetlifeonline.blogspot.com/2012/07/mushroom-and-swiss-chard-frittata.html" style="color: red;">the recipe. </a><br />
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<span style="color: black;">Potatoes, Broccoli, Cauliflower, Onions</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie62Jtz9Nj_BjFgxYqSqSzZxTiEwkdk93iPlXuAVz8Xb-evV9qTGSb3_1I1Gz_MtrJWeNnsYAAgmmQ1kVJFN2xwEQR6m9XLltZfSJU9hQINCv-iBx3Dzv6MtriN24TJrqWOKaGasrbFhQ/s1600/IMG_7479.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie62Jtz9Nj_BjFgxYqSqSzZxTiEwkdk93iPlXuAVz8Xb-evV9qTGSb3_1I1Gz_MtrJWeNnsYAAgmmQ1kVJFN2xwEQR6m9XLltZfSJU9hQINCv-iBx3Dzv6MtriN24TJrqWOKaGasrbFhQ/s640/IMG_7479.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cauliflower Broccoli Potato Hash</td></tr>
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Carrots, Summer Squash<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU0QgIZ4UUlJ85_SEWpDvI9dO7Wjtw1W7G3lk_soPNRyTbtiN5DCwoG4k88nO54Nv5XdDijiAWMNQKbAV-nuMVts2XqrIj4N21szsewTF3HlHVeGKICcuIShgHjyh4CFxCoWFj_Tra-a4/s1600/IMG_7569.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU0QgIZ4UUlJ85_SEWpDvI9dO7Wjtw1W7G3lk_soPNRyTbtiN5DCwoG4k88nO54Nv5XdDijiAWMNQKbAV-nuMVts2XqrIj4N21szsewTF3HlHVeGKICcuIShgHjyh4CFxCoWFj_Tra-a4/s640/IMG_7569.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eden's first meals</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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In preparation for Eden turning 6 months (yikes!) I have been boiling, pureeing, and freezing some of the organic vegetables coming to us from the farm. <br />
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Kale, Mustard Greens, Arugula<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivZRc0x0RF_2Va70F5MB6DcC9oQTvLotJXk_qhhCqfUKFrEHmMPmXx8vS2ByVJTUOFMDW8C0l7zkI8-7fJN4ELAYFewEAZCz4CLFDmDLsLEmnx5Vykl8fDblyVFna0rDe8VwEkUIdMTpA/s1600/IMG_7493.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivZRc0x0RF_2Va70F5MB6DcC9oQTvLotJXk_qhhCqfUKFrEHmMPmXx8vS2ByVJTUOFMDW8C0l7zkI8-7fJN4ELAYFewEAZCz4CLFDmDLsLEmnx5Vykl8fDblyVFna0rDe8VwEkUIdMTpA/s640/IMG_7493.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sauteed Greens and Tofu over Lentils with Mustard Tahini Sauce</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
Strawberries<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9pB6e8WtfmnV1pX0Fg5hea_SkkxzpvrpZnvCPHIb9AQTVCHFKmNKNxoYtzAj-Agh4ykViI1hnDJfg4KIJQYMaDKLLLaVNBLC_96i6F_s6qod2rJooow-xbZxtM4ACn1zvwp513OJAMI/s1600/IMG_6369.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9pB6e8WtfmnV1pX0Fg5hea_SkkxzpvrpZnvCPHIb9AQTVCHFKmNKNxoYtzAj-Agh4ykViI1hnDJfg4KIJQYMaDKLLLaVNBLC_96i6F_s6qod2rJooow-xbZxtM4ACn1zvwp513OJAMI/s640/IMG_6369.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://thesweetlifeonline.blogspot.com/2012/05/chocolate-banana-smoothie.html">Chocolate Strawberry Protein Smoothies</a></td></tr>
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I drank <a href="http://thesweetlifeonline.blogspot.com/2012/05/chocolate-banana-smoothie.html"><span style="color: red;">these smoothies</span> </a>a lot when I was pregnant; a great way to begin the day with some chocolate and protein. Although with fresh Oregon Strawberries they are one million times better. <br />
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Zucchini<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgtun3Y67YsbNe53vxJIKY1LIvG-8baemqUPiU_LXg-cwIV81Gqiz4vecZf9wvdJt0FuliuSpkdxyr8MN9fm2hQhgEklP9a16TKq74AT5QTZS5o6FWnCUlkap9_wzfOoX-jM7CtHXozm0/s1600/IMG_7505.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgtun3Y67YsbNe53vxJIKY1LIvG-8baemqUPiU_LXg-cwIV81Gqiz4vecZf9wvdJt0FuliuSpkdxyr8MN9fm2hQhgEklP9a16TKq74AT5QTZS5o6FWnCUlkap9_wzfOoX-jM7CtHXozm0/s640/IMG_7505.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://thesweetlifeonline.blogspot.com/2012/07/individual-chocolate-espresso-cake.html">Chocolate Espresso Zucchini Cake</a></td></tr>
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I made <a href="http://thesweetlifeonline.blogspot.com/2012/07/individual-chocolate-espresso-cake.html" style="color: red;">this cake</a> again tonight at my parents house for Family Dinner. I added more zucchini, cut the oil in half, and tweaked a few more things. They turned into fudgy, chocolatey, heavenly brownies. <br />
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I ended the week with my snap and sugar peas, which I blanched and froze. <a href="http://ferncreekfarm.us/blog/" style="color: red;">Here's</a> a tutorial for freezing sweet peas, a similar process to the snap and sugar peas (without the shelling).<br />
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There you have it. What seasonal dishes did you try this week?sarahhttp://www.blogger.com/profile/03168285344058682369noreply@blogger.com0tag:blogger.com,1999:blog-1993801434071682053.post-59558021355383402572012-07-10T09:57:00.000-07:002012-07-10T09:58:50.831-07:00Individual Chocolate Espresso Cake... with zucchini<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt8YhuNRrcAS-GmHctUhmvmtNnmLq6oipR_SNYb6WoNnNiA0BueidHNIbmE8zX17Gg5SvwDyUlYU3zE4d1bvwBphc6-4a9F51fK7A7X-IxFrRq86q24ho8b0LwT2Z23ZBKcMv9H45qX5Y/s1600/IMG_7505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt8YhuNRrcAS-GmHctUhmvmtNnmLq6oipR_SNYb6WoNnNiA0BueidHNIbmE8zX17Gg5SvwDyUlYU3zE4d1bvwBphc6-4a9F51fK7A7X-IxFrRq86q24ho8b0LwT2Z23ZBKcMv9H45qX5Y/s640/IMG_7505.JPG" width="640" /></a></div>
The last few weeks my recipes have been heavily influenced by my farm share, as it should be this time of year. Two of my most popular posts, <a href="http://thesweetlifeonline.blogspot.com/2012/06/chocolate-dipped-strawberry-creamsicles.html" style="color: red;">chocolate dipped strawberry creamsicles</a> and <a href="http://thesweetlifeonline.blogspot.com/2012/07/marionberry-lavender-pie-for-one.html" style="color: red;">lavender marionberry mason jar pie</a> have both been born from farm share goodies. So when I found zucchini in my crate this week, the wheels in my head started turning. I played around with different ideas all week and yesterday I went to work in the kitchen. The result: a moist, rich chocolate espresso cake. <br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwn-bdaA3d3X7p3lXu2L74TerOGnA1AhMATY-TKNp5s4OENNvoybYLjaa_4LIDjtXSyl766FzOtAuBg3wE2YsG-hP1cCyLvOcdLdEygsUGUZDVXOP5jkJ9w4-OJU7vAVnpP_eAWruq_5w/s1600/IMG_7529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwn-bdaA3d3X7p3lXu2L74TerOGnA1AhMATY-TKNp5s4OENNvoybYLjaa_4LIDjtXSyl766FzOtAuBg3wE2YsG-hP1cCyLvOcdLdEygsUGUZDVXOP5jkJ9w4-OJU7vAVnpP_eAWruq_5w/s640/IMG_7529.JPG" width="640" /></a></b></div>
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<b>Chocolate Espresso Cake </b></div>
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serves: 2 </div>
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1/4 cup canola oil</div>
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1/2 cup sugar</div>
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1 tbsp molasses</div>
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1 flax egg (1 tbsp ground flax seed mixed with 3 tbsp water)</div>
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1/2 tsp vanilla </div>
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1 small zucchini, grated (about 1/2 cup)</div>
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1 tbsp + 1 tsp instant coffee</div>
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1/2 cup flour</div>
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1/2 tsp baking soda</div>
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1/4 tsp baking powder </div>
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1/4 tsp salt </div>
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1/2 cup chocolate chips</div>
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2 half pint mason jars or similar sized baking dish</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV4bJC2eL6D1ZLGfkyMmKZynjeHyf0ugd37NKdGzL2YkgdwLeRsm-PJIG0GpnT1_WKod_VmIfmBD9uS5oS-ffBsNvsH2zZ62C35vNNzuy9drg8OJBswRtq7BV3s964PNWGYDozD2z3rgc/s1600/IMG_7549.JPG" imageanchor="1"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV4bJC2eL6D1ZLGfkyMmKZynjeHyf0ugd37NKdGzL2YkgdwLeRsm-PJIG0GpnT1_WKod_VmIfmBD9uS5oS-ffBsNvsH2zZ62C35vNNzuy9drg8OJBswRtq7BV3s964PNWGYDozD2z3rgc/s640/IMG_7549.JPG" width="640" /></a></div>
Preheat oven to 350 degrees F. Lightly oil two half pint mason jars.<br />
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In a medium sized bowl combine wet ingredients (oil, sugar, molasses, flax egg, instant coffee, vanilla, and zucchini), stirring together until uniformly mixed.<br />
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In a separate bowl combine the dries (flour, baking soda and powder, and salt). Add dries to wet and mix together. Do not over mix. Fold in chocolate chip.<br />
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Fill 1/2 pint jars between 2/3 and 3/4 full. Bake for 25-30 minutes, until knife comes out clean. Allow cake to cool at least 30 minutes before removing from jar.<br />
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Enjoy with a fresh cup of coffee. <br />
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<br />sarahhttp://www.blogger.com/profile/03168285344058682369noreply@blogger.com4tag:blogger.com,1999:blog-1993801434071682053.post-86089655735071933542012-07-08T22:02:00.000-07:002012-07-08T22:09:15.715-07:00Mushroom and Swiss Chard Frittata<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVRU4MJ0VX0HmmSoTVhUJcxycEPEqWDAJiRVSEmcqlDu8x9QhMbVO2dnkDsquxZiPwauqKKAh9P7FCnGtf8vagPXW6_BRDxNzS1hAyo-Tkh0MUW-nwRaQKszAtW5cJretAvuqH24BJELo/s1600/frittata.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVRU4MJ0VX0HmmSoTVhUJcxycEPEqWDAJiRVSEmcqlDu8x9QhMbVO2dnkDsquxZiPwauqKKAh9P7FCnGtf8vagPXW6_BRDxNzS1hAyo-Tkh0MUW-nwRaQKszAtW5cJretAvuqH24BJELo/s640/frittata.jpg" width="640" /></a><br />
Breakfast is my favorite meal of the day. Because I spent so many years skipping breakfast to make it to work by 5:30 a.m., I can now fully appreciate taking my time for a good, hearty meal to start the day and with Swiss chard in my farm crate I knew I would be making a frittata this week. <br />
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<b>Mushroom and Swiss Chard Frittata</b><br />
serves two<br />
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1 tbsp olive oil <br />
1/2 small yellow onion, sliced thin<br />
2 garlic cloves, minced<br />
1 bunch swiss chard, chopped<br />
4-5 large cremini mushrooms<br />
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4-5 ounces extra firm tofu <br />
1/3 cup nutritional yeast<br />
1/4 cup vegan mozzarella cheese, shredded (I use Daiya)<br />
2 tsp dijon mustard<br />
1/2 tsp tumeric<br />
salt and pepper to taste <br />
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Preheat oven to 400 degrees F. Lightly oil a small baking dish or loaf pan.<br />
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In a small bowl crumble the tofu until it is the texture of ricotta cheese. Add nutritional yeast, vegan cheese, mustard, turmeric, salt, and pepper. Mix until well combined. Set aside.<br />
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Heat oil in a pan over medium heat. Add onions and cook, stirring occasionally, until translucent . Add garlic and cook for another minute. Add mushrooms and chard and saute for five minutes.<br />
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Mix vegetables into tofu mixture until uniformly combined. Firmly pack frittata mixture into baking dish smoothing over the top.<br />
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Bake for 15-20 minutes, until frittata starts to brown on top. Remove from oven and let sit for 10 minutes. Once cooled turn baking dish upside down to release frittata. <br />
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Enjoy!<br />
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What's your favorite breakfast dish? Are you a sweet or savory morning eater?sarahhttp://www.blogger.com/profile/03168285344058682369noreply@blogger.com0tag:blogger.com,1999:blog-1993801434071682053.post-27039947663220674132012-07-06T12:09:00.000-07:002012-07-06T12:09:15.470-07:00Marionberry Lavender Pie for one<div class="separator" style="clear: both; text-align: center;">
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Did you know it's National Pie week? I just found out yesterday via Facebook. Good thing I did because I found another pint of marionberries in my farm crate and I wanted to do something very special for them.<br />
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You know how mason jars are the big thing these days? If you're on Pinterest you know what I'm talking about. There are numerous blog posts about ways to use old mason jars, from decorating to gift giving to baking. And I love it all. So it was time to try my own Mason Jar experiment. <br />
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<b>Marionberry Lavender Pie </b><br />
serves: one<br />
1/2 pint mason jar (wide mouth)<br />
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<b>Pie Crust</b><br />
3 tbsp coconut oil<br />
1/2 cup pastry flour (all purpose will work)<br />
1/4 tsp salt<br />
1 tbsp cold water<b></b><br />
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<b>Marionberry Pie Filing</b><br />
1 cup fresh marrionberries<br />
1 tbsp agave<br />
1 tsp crushed lavender<br />
1 tbsp flour<br />
1 tsp cornstarch <br />
pinch of salt<b></b><br />
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* I chose coconut oil for this recipe because it's healthier than margarine but because it resembles shortening in texture it will still allow for a flaky crust. For this recipe keep the coconut oil in it's solid form, do not melt.<br />
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Preheat oven to 375 degrees F. Lightly oil mason jar. <br />
To make crust combine flour and salt in small bowl. Add coconut oil and cut in until dough is crumbly. It will be very dry. Add cold water a little at a time and combine until dough starts to form. Do not over-mix. <br />
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Roll dough out on a floured surface to 1/8th inch thick. Using the top ring of the mason jar cut out your circle for the top. Press in the remaining dough inside the mason jar, about a quarter inch past the top lip.<br />
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*Please note, my pictures have a shorter pie with a lattice top. This is because I skimped on the dough and realized it too late. I doubled the dough recipe so you will be enough to cover sides and top.<br />
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Place in refrigerator while making the filling.<br />
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To make the filling mixall ingredients in a medium pot and place on stove over med-high heat, stirring often. Bring to a boil, stir constantly for 1 minute then remove from heat. Pour into chilled dough. Top with dough circle and press sides together like this:<br />
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This picture is not mine, it's from <a href="http://memphis.styleblueprint.com/home-and-garden/mason-jars/" style="color: red;">here</a>. But this is how it ought to look before baking.<br />
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At this point, it you made a larger batch, you could cover jars with lids and freeze, baking individually whenever you have a craving. Or you can bake right away. Brush top with soy milk, melted margarine, or melted coconut oil. Bake for 30-35 minutes until filling is bubbling and crust is golden brown. Remove from oven and let cool for 20 minutes.<br />
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Enjoy!<br />
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What's your favorite thing to do with Mason Jars? I do a lot of decorating with mine, candle holders, vases, things like that. I also like making cookie or cake mixes (drys only) and gifting them. These pies could also make great gifts around the holidays.sarahhttp://www.blogger.com/profile/03168285344058682369noreply@blogger.com2tag:blogger.com,1999:blog-1993801434071682053.post-2562007879534735252012-07-04T22:08:00.000-07:002012-07-04T22:08:39.215-07:00Crate full of Veggies - week fourAs summer continues, my crates become more and more full, making my dinners fresher and cheaper and my blog posts longer. We enjoyed many great meals as you will see. As usual I will link back to any recipes that are already floating around on the internet. If I show you something that doesn't have a recipe and you would like one, leave a comment and I'll make a post out of it.<br />
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<b>Here is what was in my crate this week:</b></div>
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Blush Red Lettuce</div>
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Broccoli</div>
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Kale</div>
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Beets</div>
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Onions</div>
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Red Potatoes</div>
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Green Cabbage </div>
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Sugar and Snap Peas</div>
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Strawberries and Marionberries</div>
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Mustard Greens and Arugula</div>
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Parsley and Mint</div>
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<tr><td class="tr-caption" style="text-align: center;">Broccoli Tempeh Stir Fry with Udon Noodles and Ginger Peanut Sauce</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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I am going a bit crazy with peanut sauce, but I kind of feel like it's the perfect match for broccoli. Besides, is there really such thing as over doing the peanut sauce? This meal was so good I'm sure I'll make it next week again. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdKs96c2qOSYTXi3mQH7_qGx-5CPXb3XUbyVvbO2yaP9NI-2lQMsV_2X8ryPs0NX8e800087z3JWeCT1xEhj0daSEjuvYobSfHMD_53r3egE7ncnE59z7u6jjYNO9FcdZBfjFvDxT9gvo/s1600/IMG_7298.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdKs96c2qOSYTXi3mQH7_qGx-5CPXb3XUbyVvbO2yaP9NI-2lQMsV_2X8ryPs0NX8e800087z3JWeCT1xEhj0daSEjuvYobSfHMD_53r3egE7ncnE59z7u6jjYNO9FcdZBfjFvDxT9gvo/s640/IMG_7298.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marionberry Cobbler</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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What better excuse to make a cobbler than fresh Oregon marionberries?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTMNZf-N8fEH8FCVbVwwHZfeaEWycXAah_rdPMgp4UqNtBFxYAia5aN1JcL7Xgx9zmN2o1jLs77aT37jkb-09CEmpsTFWyN3W75yjuUYsuwo6363rxZUGGDjkqdOSauYBDy1M9K2N2Ouc/s1600/betts.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTMNZf-N8fEH8FCVbVwwHZfeaEWycXAah_rdPMgp4UqNtBFxYAia5aN1JcL7Xgx9zmN2o1jLs77aT37jkb-09CEmpsTFWyN3W75yjuUYsuwo6363rxZUGGDjkqdOSauYBDy1M9K2N2Ouc/s640/betts.jpg" width="388" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oven Roasted Beets</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Steamed Kale, Strawberry Quinoa Salad, and Sauteed Sugar Peas</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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I got the recipe for the strawberry quinoa salad with my <a href="http://ferncreekfarm.us/fern-creek-csa-newletters/" style="color: red;">CSA newsletter.</a> It was a great Pacific Northwest summer salad that I recommend. The snap peas were sauteed with onions and seasoned with salt and pepper. And the kale was steamed and dressed with lemon juice and pepper. A great healthy farm fresh meal!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZrX0ZF_xFF-yacf7lXARmsbWXJEo6LivrGopT69zRjQr6a2VRQNVkfX54ky5fiJvnE-TNuYx3d2Uswg1JCyvR4ZM5ZH1MABvme5qWhIeLMtJ2m1NdD6lvQUzes8xQfQlhFY4-JrixidY/s1600/IMG_4750.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZrX0ZF_xFF-yacf7lXARmsbWXJEo6LivrGopT69zRjQr6a2VRQNVkfX54ky5fiJvnE-TNuYx3d2Uswg1JCyvR4ZM5ZH1MABvme5qWhIeLMtJ2m1NdD6lvQUzes8xQfQlhFY4-JrixidY/s640/IMG_4750.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tacos!</td><td class="tr-caption" style="text-align: center;"> </td></tr>
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I made my <a href="http://thesweetlifeonline.blogspot.com/2012/04/tacos-sin-carne.html" style="color: red;">Tacos sin Carne</a> for some friends this past week using up most the lettuce and onions. If you love tacos, check out <a href="http://thesweetlifeonline.blogspot.com/2012/04/tacos-sin-carne.html"><span style="color: red;">this</span> </a>recipe. It has always been a big hit with vegans and a bigger hit with the omnivores.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLS3bJSthYDFIc5U3haPLK-RguOoukG0HUkuTTVOy5Q0gZvjZyxdpxC4FnIn-THAjSJwcW9_5zpTpXVVOIdBsTuKwGZhlS4vD8GY4q_APvp4QtmI8mZxWv9V0mv9ELsklQ8Z7Sn2epT4/s1600/IMG_7334.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLS3bJSthYDFIc5U3haPLK-RguOoukG0HUkuTTVOy5Q0gZvjZyxdpxC4FnIn-THAjSJwcW9_5zpTpXVVOIdBsTuKwGZhlS4vD8GY4q_APvp4QtmI8mZxWv9V0mv9ELsklQ8Z7Sn2epT4/s640/IMG_7334.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cilantro Garlic Potato Salad</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fresh Green Salad</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Last day roast</td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br />
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Yesterday, before I picked up my new crate, I tossed all my left over potatoes, snap peas, onions, and cabbage in olive oil, sprinkled with salt and pepper, and roasted it all for about 30 minutes. I did this the week before too and found it a wonderful way to use up any of the remaining vegetables.<br />
<br />sarahhttp://www.blogger.com/profile/03168285344058682369noreply@blogger.com4tag:blogger.com,1999:blog-1993801434071682053.post-47199442937212233492012-07-04T07:27:00.000-07:002012-07-05T10:45:28.213-07:00A day of red, white, and blue<div class="separator" style="clear: both; text-align: center;">
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A very happy July 4th to y'all!<br />
<br />
I'm don't usually get so excited about holidays, but this year is different. This year, for the first time in <i>many </i>years, I am enjoying a day off with my family. Probably the hardest aspect (for me) of working in bakeries is coming in on big holidays and making pies and cakes for other people's picnics. So to all my friends who are working today: I hope you feel appreciated and recognized for your hard holiday work. <br />
<br />
This morning I enjoyed sharing the time off with Jason and Eden and started the day off right with some festive waffles.<br />
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I used Isa Chandra-Moskowitz' Classic Waffle recipe from her cookbook, <u>Vegan Brunch</u> (which is one of my favorite cookbooks by the way) and then, as you can see, smothered them with berries. <br />
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Later today I will be heading out to my parent's farm to enjoy a potluck with entire family. <br />
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This is what I'm bringing:<br />
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I got the recipe for this red velvet cake <span style="color: red;">here</span>. This was my second attempt. In my first attempt I tried to make a red velvet cake using beet puree. I did a lot of research, found myself reading about pH levels and types of acidity and after reading numerous blog posts and looking at many Google images, I choose a very un-vegan recipe that I was certain I could veganize. I don't know if it was the process of veganizing it or the recipe itself but the result was a brown cake that tasted like beets.<br />
But this recipe from <span style="color: red;">the tolerant vegan</span> was great, incredibly easy, and I learned that sometimes it's okay to use a little red food coloring.<br />
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I made a full batch and bake it on one large cookie sheet for about 23 minutes (until knife comes out clean). After it cooled for several hours (best to put it in fridge), cut it into four even strips. Place the bottom strip on a cutting board (or large platter) and pipe a boarder of frosting around the top edge of the cake. Scoop about 1/2 cup of frosting in the middle of boarder and smooth over with an offset spatula. Top with second layer of cake and repeat twice ending with the final layer of cake.<br />
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If you want very clean edges, place cake in freezer. When it is mostly frozen cut the edges of the cake with a <i>sharp, hot knife.</i><br />
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Pipe a bottom and top boarder and cover with blueberries.<br />
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Store in refrigerator and bring out one hour before serving. <br />
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This is a great technique for decorating. It's <i>much</i> easier than working with round cakes or attempting to frost the whole cake, but equally (if not more) impressive. As always, let me know if you have questions.sarahhttp://www.blogger.com/profile/03168285344058682369noreply@blogger.com4tag:blogger.com,1999:blog-1993801434071682053.post-34266500793735929782012-07-02T14:30:00.000-07:002012-07-02T17:14:32.285-07:00Raising a Vegan<br />
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<tr><td class="tr-caption" style="text-align: center;">My Little Vegan</td></tr>
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Last week I prepared Eden's first meals. With a couple sweet potatoes that had been waiting in my hanging basket and a summer squash from my <a href="http://thesweetlifeonline.blogspot.com/p/csa.html" style="color: red;">farm share,</a> I boiled and baked then pureed what will soon be her first solid foods. With a piping bag I squeezed them into ice cube trays, covered it up with plastic wrap, and froze. <br />
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I am waiting for another couple weeks, until her 6 month birthday, to introduce her to solids, both for her sake and mine. Her's because it's recommended to exclusively breast feed for the first six months (if you are able) and mine because I have an irrational fear about her growing up too fast. I'm serious, it's irrational. I remember staring at her in the hospital, hours after she was born, sobbing because I was afraid she'd be leaving for college soon.<br />
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<tr><td class="tr-caption" style="text-align: center;">Hours after she was born and headed off to college</td></tr>
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I've mellowed out about the whole "growing old too quickly" thing, but I still find transitions hard. Transitioning to her own room made for some long nights. Not so much because she was having trouble as I found the couch in her bedroom quite uncomfortable to sleep on. When Jason finally convinced me I needed to do some sleep training: training me to sleep in our room, I had the monitor up so loud I was waking up to crickets three yards over.<br />
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And before I have fully trained myself back into my bed, I have to deal with yet another transition: solids. Soon I will be making the conscious decision to make Eden a vegan. Up until this point I continued my lifestyle and grew, birthed, and raised a baby out of the choices I had made for myself. Now I will also be making choices specifically for Eden, a choice with which many won't agree. In this transition I need to be prepared for another round of, "Are you gonna make her a vegan?".<br />
<br />
I came across an article today on VegNews: <a href="http://vegnews.com/articles/page.do?pageId=4678&catId=5" style="color: red;">Three Vegan Parenting Myths, Busted.</a> by Corinne Bowen which I found to be very helpful. She writes, <br />
<span style="font-size: small;"><br /></span><br />
<span style="font-size: small;">"After a healthy vegan pregnancy, my daughter entered the world with
all 10 fingers and all 10 toes. Despite my smooth and uncomplicated
journey to motherhood, I was still peppered with questions and
skepticism concerning my diet along the way. It was all well and good to
be vegan before, but now that a child was involved, I was going to drop
this whole plant-based nonsense … right?</span><br />
<span style="font-size: small;"><br /></span><br />
<span style="font-size: small;">Questions and criticism have continued during the first year of my
child’s life and I’m sure I’ll continue to encounter the same challenges
at schools, doctor’s offices, celebrations, and vacations as the years
progress. Most people mean well—they care about my kid and want her to
thrive—but they’re speaking from a place of misunderstanding. It’s easy
to get tongue-tied and upset in these situations which is why it’s handy to have some ready-made answers in your back pocket."</span><br />
<br />
The article continues to answer three of the most common questions (and misunderstandings) with well thought out, well articulated responses.Enough from me, though, you should really just <a href="http://vegnews.com/articles/page.do?pageId=4678&catId=5" style="color: red;">read it</a>.<br />
<br />
As I begin this new phase, I know I have a lot more than just personal adjusting to do. Here are a few of the conclusions I have reached:<br />
<br />
1. It is important to be well-educated on the baby's nutritional needs and the foods necessary to fulfill them. There are all sorts of books and websites heavy with this information. Corinne Bowen's <a href="http://vegnews.com/articles/page.do?pageId=4678&catId=5" style="color: red;">article </a>is a great starting point with links to other supportive dietary information. <br />
<br />
2. Like I said in my article <a href="http://thesweetlifeonline.blogspot.com/p/vegan-baby.html" style="color: red;">Pregnant and Vegan</a>, support is key to success. Especially with the consistent, skeptical questions. Friends, family, doctors are all great support system, but for those who lack support in those areas, find online support. <a href="http://www.thekindlife.com/" style="color: red;">The Kind Life</a>, Alicia Silverstone's website has great <a href="http://www.thekindlife.com/discussions/list/2/11/1"><span style="color: red;">forums</span> </a>for vegan pregnancies and parenthood. <br />
<br />
3. Have fun with food. I may be scared of Eden growing up, but also I am so excited to introduce her to the world of food! This process can be a lot of fun, and the more fun, I have, the more confident I will feel as I make the choice to raise my child vegan in a non-vegan world. <br />
<br />
And because I can't help myself, let's just get one more look at her before she wakes up and moves out.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMG8J3OsbEjuJ2_XpbCOGOBPnvTvG1uCjfipRimn3Fxl5sdD7AmX7VH1fR9NUMoZNs9uLXZnoWfPmf2kKMLQFRf4uqQjmFot_D3jRihc15K1txL0-k9SjxnqYy6fucqHo8iIN_hkwdZNc/s1600/IMG_5198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMG8J3OsbEjuJ2_XpbCOGOBPnvTvG1uCjfipRimn3Fxl5sdD7AmX7VH1fR9NUMoZNs9uLXZnoWfPmf2kKMLQFRf4uqQjmFot_D3jRihc15K1txL0-k9SjxnqYy6fucqHo8iIN_hkwdZNc/s640/IMG_5198.JPG" width="640" /></a></div>sarahhttp://www.blogger.com/profile/03168285344058682369noreply@blogger.com1tag:blogger.com,1999:blog-1993801434071682053.post-37828366380502087682012-06-30T14:11:00.001-07:002012-07-02T09:26:25.673-07:00Mocha Frappuchino or Frapp-pops<div class="separator" style="clear: both; text-align: center;">
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The other day I was trying to figure out a new recipe to try out for the blog, but the more I forced my mind to work, the more distracted I got until I realized I was just too tired to think straight. My daughter, who has been transitioning out of a swaddle, into a crib while feeling the growing pains of teething, had kept me up for several long nights in a row and for the first time I began feeling like most new parents, tired. <br />
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So as I was nodding off while Eden nursed a great idea came to me. The Frapp-pop: a delicious way to get an extra kick of caffeine midday.<br />
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<b>Mocha Frappuchino Popsicles (Frapp-pops)</b><br />
makes 8 popsicles<br />
<b> </b><br />
3 cups soy milk (I used vanilla flavored soy milk. If you use plain add 1 tsp vanilla extract)<br />
1 tbsp + 1 tsp instant coffee<br />
3-4 tbsp sugar<br />
1 heaping tbsp soy protein powder <br />
1 tbsp + 2 tsp cocoa powder <br />
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*for classic frappuchino, omit cocoa powder and reduce sugar by 1 tbsp<br />
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Mix all the ingredients together in a medium-sized bowl with a whisk until coffee and cocoa powder dissolve. Pour mixture <i>through a strainer</i> into a shallow container or ice cube tray and freeze.<br />
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Once frozen, break (or cut with a hot knife) frozen frapp into small pieces that your blender can handle (it may need to defrost a little) and blend until smooth and creamy. Pour into popsicle molds and refreeze.<br />
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This double freeze method gives the frapp-pops a smoother texture. If you were to pour directly into popsicle molds without the first freeze, the popsicles would turn out icy and flaky. You'll be glad you made the extra step.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOTZqQJO6OznzgasrZW2TYOnL8__WjxrojM0XPVQsf8CUGr3oft7FPxFWBAcwuO3mdeM_GOT2U8Zqom8nwbNeG4C0OYv4eiLvYeGvNh9dayq1umgShfRPmnlvePRBAGhsrZJKHZNIW6M0/s1600/IMG_7247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOTZqQJO6OznzgasrZW2TYOnL8__WjxrojM0XPVQsf8CUGr3oft7FPxFWBAcwuO3mdeM_GOT2U8Zqom8nwbNeG4C0OYv4eiLvYeGvNh9dayq1umgShfRPmnlvePRBAGhsrZJKHZNIW6M0/s640/IMG_7247.JPG" width="426" /></a></div>
And if you haven't already, make sure to enter into the <a href="http://thesweetlifeonline.blogspot.com/2012/06/sweet-lifes-1st-giveaway.html" style="color: red;">giveaway</a>. You still have until Tuesday, July 3rd to win a copy of Hannah Kaminski's, <u>Vegan a la Mode.</u> Just click <a href="http://thesweetlifeonline.blogspot.com/2012/06/sweet-lifes-1st-giveaway.html" style="color: red;">here</a>.<br />
<br />
Enjoy!sarahhttp://www.blogger.com/profile/03168285344058682369noreply@blogger.com2tag:blogger.com,1999:blog-1993801434071682053.post-1944180238393389492012-06-27T21:30:00.000-07:002012-06-29T16:38:25.577-07:00Crate Full of Veggies - week threeIt's time for another <a href="http://thesweetlifeonline.blogspot.com/p/csa.html" style="color: red;">Crate Full of Veggies</a>. But before we get started, let me remind you about my cookbook giveaway. That's right, one lucky reader will be gifted a copy of Hannah Kaminski's, <a href="http://www.amazon.com/gp/product/1616087242" style="color: red;"><u>Vegan a la Mode</u></a>, a BRAND new cookbook with over 100 amazing looking frozen treats. If you haven't entered yet, <a href="http://thesweetlifeonline.blogspot.com/2012/06/sweet-lifes-1st-giveaway.html" style="color: red;">do it!</a><br />
<br />
Okay, you all <a href="http://thesweetlifeonline.blogspot.com/2012/06/sweet-lifes-1st-giveaway.html" style="color: red;">entered</a>? Good. Now we can talk about veggies. I had a great week with a lot of delicious, fresh meals and I didn't have to go grocery shopping even a little. Although, in the interest of full disclosure, we did eat pancake dinner twice in order to avoid the store but that's Jason's favorite dinner anyway, so we were both quite happy in the end.<br />
<br />
<div style="text-align: center;">
<b>In my crate this week:</b></div>
<div style="text-align: center;">
Strawberries</div>
<div style="text-align: center;">
Broccoli Florets</div>
<div style="text-align: center;">
Red Fire Romaine Lettuce</div>
<div style="text-align: center;">
Snow Peas</div>
<div style="text-align: center;">
Snap Peas</div>
<div style="text-align: center;">
Kale</div>
<div style="text-align: center;">
Mustard Greens</div>
<div style="text-align: center;">
Radicchio</div>
<div style="text-align: center;">
Bunching Onions</div>
<div style="text-align: center;">
Red New Potatoes</div>
<div style="text-align: center;">
Dried Cayenne </div>
<div style="text-align: center;">
Thyme </div>
<br />
The very first night I made Thai Green Curry using up all my broccoli and snow peas plus a few bunching onions from the week before. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHbuJXsZi2dlxenTvgYnzNcBwoMWxl2rGnrTr2YHiCZo8ATezWXCCaSCuylMbW_Dp_n4A8zuR7GyD6Eg2D97UM23ae-UrIV15HTMk64m6evikKWTSywIc5CxFUTONI0nVnnttvU9fLRg8/s1600/curry.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHbuJXsZi2dlxenTvgYnzNcBwoMWxl2rGnrTr2YHiCZo8ATezWXCCaSCuylMbW_Dp_n4A8zuR7GyD6Eg2D97UM23ae-UrIV15HTMk64m6evikKWTSywIc5CxFUTONI0nVnnttvU9fLRg8/s640/curry.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thai Green Curry</td></tr>
</tbody></table>
<a href="https://encrypted-tbn2.google.com/images?q=tbn:ANd9GcQ1uGOAn7LSAzhSxogzkNKTRsFp9fya8z58tcBO6hM92V7jHJDNiA" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" class="rg_hi uh_hi" data-height="201" data-width="140" height="201" id="rg_hi" src="https://encrypted-tbn2.google.com/images?q=tbn:ANd9GcQ1uGOAn7LSAzhSxogzkNKTRsFp9fya8z58tcBO6hM92V7jHJDNiA" style="height: 201px; width: 140px;" width="140" /></a>I do it the easy way and buy my curry paste. This makes curry a very quick, simple meal. Just add a can of coconut milk, your veggies, bamboo shoots, and some Thai basil and you've got dinner. <br />
<br />
The best thing about Thai Kitchen Curry Paste is the recipe right on the label. So if you are making curry for the first time, grab some paste and you have your cheat sheet right there among your ingredients. <br />
<br />
<br />
<br />
<br />
Again I brought home lots and lots of strawberries. I froze almost all of them, enjoyed some of the fresh ones in my <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ZArISSks_4xEfP1Xp5D_PZSN-RAoUMIx25a-3Y4Zn6yI040YM0U8AYv-78wZCbvNSR4K9iIV1rdqM3n4UQ2a1xYhIauU2Ufd5-S_x4jysRb0XygavVch4GKMVUXYsyFnSyPdcmQ4wss/s640/IMG_6996.JPG" style="color: red;">morning oatmeal</a>, and turned the remaining berries into these:<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6kKjERChBAafNgqFKfZ6AjtZV4RJua8_Wkxnb-2gjC3PQRex1rOFbbpqNxl1wWn7xT-AwRZv04Q61Hvhb_EFweoCwQx6gfsc023mvgt3wxZPzYek93mUKIjIEyELFNDpnsqd_LemEpo/s1600/IMG_7145.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6kKjERChBAafNgqFKfZ6AjtZV4RJua8_Wkxnb-2gjC3PQRex1rOFbbpqNxl1wWn7xT-AwRZv04Q61Hvhb_EFweoCwQx6gfsc023mvgt3wxZPzYek93mUKIjIEyELFNDpnsqd_LemEpo/s640/IMG_7145.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Dipped Strawberry Creamsicl </td></tr>
</tbody></table>
These creamsicles became a bit of a hit on the internet over the weekend which has given my blog a little extra attention, a thrill for a new blogger. <a href="http://thesweetlifeonline.blogspot.com/2012/06/chocolate-dipped-strawberry-creamsicles.html" style="color: red;">Here's</a><span style="color: red;"></span> the recipe. If you try one summer recipe from my blog, make it this!<br />
<br />
I had no idea how to use radicchio so I searched the web. I found <a href="http://www.marthastewart.com/354131/radicchio-and-endive-side-dish?czone=food/produce-guide-cnt/produce-guide-winter&center=276955&gallery=286437&slide=354131" style="color: red;">this</a>: a whole slew of Martha Stewart's radicchio recipes! There were quite a few ideas and I settled on this one.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVwhcJRurkqn8J0XQrI-NUmXwm4ga09SxnAPWGQlKbCVbYIjEwhhTnQUYepH6W4aDw3d8rO9UHyEgAfSk5D8_64BB5iyg-3w8n_kCF4wTM9yr_DTB4EXw5D4aAi6zowRXKzlWaLTezy_I/s1600/IMG_7175.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVwhcJRurkqn8J0XQrI-NUmXwm4ga09SxnAPWGQlKbCVbYIjEwhhTnQUYepH6W4aDw3d8rO9UHyEgAfSk5D8_64BB5iyg-3w8n_kCF4wTM9yr_DTB4EXw5D4aAi6zowRXKzlWaLTezy_I/s640/IMG_7175.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Radicchio and <strike>Endive</strike> Salad </td></tr>
</tbody></table>
I didn't have any endives but I added a few more bunching onions. I liked everything in the salad except the radicchio which was too bitter for my liking. Nonetheless, I was happy to try something new and glad to find Martha Stewart's radicchio recipes.<br />
<br />
Later in the week we had a rare nice day (June in Portland) so we grilled some veggie burgers and enjoyed some kale chips alongside. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbbKG_7QuOI6RUOvXmavcuPZT2l-ab6wEftTlbRj0QFnGI2qjBaTf8SwJIJq_JuWHXLf7Sf_RINtRmTMvaXJgKVfkjw9I9awH5Z-LOuVfBCgvqG1AaVVPgV4ugA0yx4RitKEtitbT2KE/s1600/IMG_7180.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbbKG_7QuOI6RUOvXmavcuPZT2l-ab6wEftTlbRj0QFnGI2qjBaTf8SwJIJq_JuWHXLf7Sf_RINtRmTMvaXJgKVfkjw9I9awH5Z-LOuVfBCgvqG1AaVVPgV4ugA0yx4RitKEtitbT2KE/s640/IMG_7180.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Veggie Burger and Kale Chips</td></tr>
</tbody></table>
Kale chips are fantastic, healthy, and totally satisfying. Toss the
de-stemed kale in olive oil and sprinkle with salt and pepper. Bake at
270 for about 25 minutes, turning over a few times.<br />
<br />
I enjoyed many side salads this week using the romaine lettuce, mustard greens, and bunching onions. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmPEIL06FJbePJUzrti3DIzxfFw05eZt9A4iNi8KYckyM0udBdDEoY4G9KOWPTYUs-kSC7gTwECph4KQWGnwNxo26j_nAXtxpp36Zl-4szxEFh8BNYXcYpzeSHLKrBMJB3QGk2rnGz88/s1600/IMG_7202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmPEIL06FJbePJUzrti3DIzxfFw05eZt9A4iNi8KYckyM0udBdDEoY4G9KOWPTYUs-kSC7gTwECph4KQWGnwNxo26j_nAXtxpp36Zl-4szxEFh8BNYXcYpzeSHLKrBMJB3QGk2rnGz88/s400/IMG_7202.JPG" width="400" /></a></div>
And at the end of the week I had some potatoes, snap peas, and onions left. I added some carrots and cabbage and tossed the vegetable medley in olive oil, seasoned with salt, pepper, fresh thyme and rosemary and roasted the whole thing in the oven at 425 degrees F for about 35 minutes, until potatoes were tender.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmiRlrbRpO3D5EGjtH0FOUVkLPlVdI_C7gb12LWrDbakCtMFWI2yHlUuaGLtm4w2micPldtwacJmxKSHqoSXVqzCKVqmrEyklWfA8KSOSbpJFPOtuVfWqq0F_c1qhKYa7-NvYJI3RFnE/s1600/IMG_7206.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmiRlrbRpO3D5EGjtH0FOUVkLPlVdI_C7gb12LWrDbakCtMFWI2yHlUuaGLtm4w2micPldtwacJmxKSHqoSXVqzCKVqmrEyklWfA8KSOSbpJFPOtuVfWqq0F_c1qhKYa7-NvYJI3RFnE/s640/IMG_7206.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thyme and Rosemary Vegetable Roast</td></tr>
</tbody></table>
<br />
Well there you have it! How about you? Did you enjoy any seasonal meals this week? Did you try out any new vegetables? As always, I LOVE to hear from you. <br />
<br />sarahhttp://www.blogger.com/profile/03168285344058682369noreply@blogger.com0tag:blogger.com,1999:blog-1993801434071682053.post-61630578235901853412012-06-26T14:05:00.000-07:002012-07-03T18:06:26.689-07:00The Sweet Life's 1st Giveaway!Are you ready? It is time for a giveaway! Yesterday The Sweet Life turned two months old (nearly 3 months younger than my daughter who just turned 5 months over the weekend) and I have been increasingly excited and pleased with the attention this little blog has received. <br />
<br />
So as a big thank you to you, my readers, and a welcome into summer I am giving away a new cookbook that has just hit the shelves! That's right, it's <a href="http://bittersweetblog.wordpress.com/"><span style="color: red;">blogger</span> </a>and cookbook writer, Hannah Kaminski's, <u>Vegan a la Mode</u>. The cover alone makes my mouth water and if it's anything like her last two cookbooks, I'm pretty sure it will rock your world<i> at least</i> a little bit. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.amazon.com/gp/product/1616087242/ref=as_li_ss_il?ie=UTF8&tag=thswli0a-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1616087242" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ws.assoc-amazon.com/widgets/q?_encoding=UTF8&Format=_SL160_&ASIN=1616087242&MarketPlace=US&ID=AsinImage&WS=1&tag=thswli0a-20&ServiceVersion=20070822" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">click to see reviews</td></tr>
</tbody></table>
<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thswli0a-20&l=as2&o=1&a=1616087242" style="border: none !important; margin: 0px !important;" width="1" />
<br />
So who's in? Who is excited about a summer (and fall, winter, and spring) of delicious vegan frozen treats?<br />
There are several ways to enter into this contest:<br />
<br />
<div style="color: red;">
<span style="color: black;">1.</span> <a href="https://www.facebook.com/thesweetlifeonline"><span style="color: red;">like my facebook page</span></a></div>
<div style="color: red;">
<span style="color: black;">2.</span> <a href="https://twitter.com/#%21/search/users/thesweetlife5" style="color: red;">follow me on twitter</a></div>
<div style="color: red;">
<span style="color: black;">3</span>. <a href="http://pinterest.com/snmcminn/" style="color: red;">follow me on pinterest</a></div>
4. mention this giveaway on your twitter or facebook accounts<br />
<br />
<br />
You can enter in as many ways as you choose, with up to five chances of winning! Leave a comment below for each entry telling me how you entered. <br />
<br />
This giveaway is now closed. Congratulations Audry of Just Audry, you have won yourself a copy of Vegan a la Mode. I will be emailing you with details!<br />
<br />
I was very happy with all the responses and look forward to more giveaways in the future. Thanks again for being part of The Sweet Life. <br />
<br />sarahhttp://www.blogger.com/profile/03168285344058682369noreply@blogger.com118tag:blogger.com,1999:blog-1993801434071682053.post-57222972217848439072012-06-25T10:44:00.001-07:002012-06-25T10:44:08.700-07:00Quinoa Stir Fry with Ginger Peanut Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm9EGKVRFk6zkMubWlO-w46EgBcF5qurYaFn4-wCQP0viMYLWtETvRKGe-bxkyxij6Gk0geDCCpX0a5E2uUWHx1MSfXrRhvQMrMShWs90lV7wO2WMsgakjt_fmSqhbOuReRoT7huf82KY/s640/IMG_6969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm9EGKVRFk6zkMubWlO-w46EgBcF5qurYaFn4-wCQP0viMYLWtETvRKGe-bxkyxij6Gk0geDCCpX0a5E2uUWHx1MSfXrRhvQMrMShWs90lV7wO2WMsgakjt_fmSqhbOuReRoT7huf82KY/s640/IMG_6969.JPG" width="640" /></a></div>
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I posted this picture a <a href="http://thesweetlifeonline.blogspot.com/2012/06/crate-full-of-veggies-week-one.html">couple weeks back</a> in one of my <a href="http://thesweetlifeonline.blogspot.com/p/csa.html">Crate Full of Veggies</a> blogs and was recently reminded I had never gotten the recipe up! So here it is. This seasonal stir fry is one of my favorite ways to use both quinoa and broccoli. And how can you go wrong when ginger peanut sauce is involved? <br />
<b><br /></b><br />
<b>Quinoa Stir Fry with Ginger Peanut Sauce</b><br />
gluten-free<br />
serves 2<br />
prep time: 35 minutes<br />
<br />
1/2 cup quinoa<br />
3/4 cup water<br />
<br />
1 tbsp oil <br />
2 cloves garlic, minced <br />
1 medium-sized head of broccoli, chopped<br />
2 carrots, cut into thin strips<br />
1/2 red bell pepper, cut into thin strips<br />
<br />
<b>Ginger Peanut Sauce</b><br />
1/4 cup + 2 tbsp natural peanut butter<br />
1/4 cup water<br />
2 tbsp soy sauce<br />
1 tbsp rice vinegar <br />
2 garlic cloves, minced <br />
1 tbsp fresh ginger, grated<br />
<br />
fresh cilantro or basil<br />
peanuts<br />
<br />
Optional: 4-6 ounces extra firm tofu cut into thin slices and prepared in my <a href="http://thesweetlifeonline.blogspot.com/2012/05/lemon-pepper-quinoa-pasta-with.html">super secret, super lazy way</a><br />
or my other lazy way: 1/2 package marinated, ready to eat tofu:<br />
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<a href="https://encrypted-tbn3.google.com/images?q=tbn:ANd9GcRO0ATXHFfQVBhHZCzTA6z4vQms9aZAvxl8xdnG6jOuRgAD0AoGEg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://encrypted-tbn3.google.com/images?q=tbn:ANd9GcRO0ATXHFfQVBhHZCzTA6z4vQms9aZAvxl8xdnG6jOuRgAD0AoGEg" /></a></div>
or really any way you like to prepare tofu.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYJAvez1gjBM4acw2TUgpFV4jTh1oRserOaCF5Ci3_Cm3MEDlowCYNKQufOGnjqmwIYt69AjmU1g8mbtAO19lczf3oWsgt6kmrz2DhkMtWwxk7B9lJTvuN0KefmhvH02kVeJJdEeUePjY/s1600/IMG_6947.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYJAvez1gjBM4acw2TUgpFV4jTh1oRserOaCF5Ci3_Cm3MEDlowCYNKQufOGnjqmwIYt69AjmU1g8mbtAO19lczf3oWsgt6kmrz2DhkMtWwxk7B9lJTvuN0KefmhvH02kVeJJdEeUePjY/s640/IMG_6947.JPG" width="640" /></a></div>
Rinse the quinoa several times and add it to boiling water. Cook covered for about 20-30 minutes, until water has evaporated and quinoa is light and fluffy. Leave covered, with heat off, for an additional ten minutes.<br />
<br />
While quinoa is cooking, get to work on the vegetables. Heat oil in a cast iron skillet or heavy-bottom pan. Add garlic and saute for 30 seconds, until fragrant. Toss in the remaining vegetables and stir fry until <i>just </i>tender. Do not over cook. They taste a lot better when there is still a snap to them. Remove from heat and set aside.<br />
<br />
Mix the ingredients for peanut sauce together. Because I don't like cleaning my blender and I never can fully mix it with a fork, I place all the ingredients in a small mason jar with a lid and shake it for several minutes. I found it to be the easiest, cleanest way for peanut sauce. Once well combined, pour over vegetables and stir to combine.<br />
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Serve over cooked quinoa and top fresh cilantro, peanuts and tofu (if desired). <br />
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I hope you all had a great summer weekend!<br />
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<br />sarahhttp://www.blogger.com/profile/03168285344058682369noreply@blogger.com1tag:blogger.com,1999:blog-1993801434071682053.post-28167154572529429532012-06-22T10:36:00.000-07:002012-07-02T18:38:51.819-07:00Chocolate Dipped Strawberry Creamsicles<div class="separator" style="clear: both; text-align: center;">
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One of the best thing about living in Oregon is the fresh and local strawberries. And then of course there are the hazelnuts. Oh and the coffee. And the mountains. The coast. The gorge. And of course Portland's <a href="http://blogtown.portlandmercury.com/BlogtownPDX/archives/2012/06/17/photos-of-portlands-naked-bike-ride" style="color: red;">naked bike ride.</a><span style="color: red;"> </span> Let me rephrase: there are so many great things about living in Oregon, among which are the fresh, local strawberries. If you have been following me over the past week, you already know that I have an abundance of strawberries and yesterday in between consoling, playing, and feeding my daughter, I de-stemed, washed, and froze bags and bags of berries. In the process I got hungry and paused to whip up a batch of Chocolate Dipped Strawberry Creamsicles. Thanks goodness I did!<br />
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You ready for an incredible easy yet fantastic summer dessert?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMmBOre2QPwegEdxHg9uVib8-_eLoRAZPyTFed6sD2o-DwZerz5BOTUmbqaPIshaL-pC5lBkE_w8mNlajMUsEzwHI04pJwb3tdaHnYNwNlAK5ZRnrYCQx2eVoj-KnfLImBcOFCKCBPhI8/s1600/IMG_7135.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMmBOre2QPwegEdxHg9uVib8-_eLoRAZPyTFed6sD2o-DwZerz5BOTUmbqaPIshaL-pC5lBkE_w8mNlajMUsEzwHI04pJwb3tdaHnYNwNlAK5ZRnrYCQx2eVoj-KnfLImBcOFCKCBPhI8/s400/IMG_7135.JPG" width="400" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeLmTrtO089lNi0aLIPJVxKJAWdMVkiPJh1rfm2GNBtKXx-GVTovAdQDGNM8H71CufOexhXUIQwgBEiCteBN0wZQ4Ju3DjxDQXX1rtIiiwO5e8yLDBoluGe7o7zWhEWlwjYqOTlQE-Iug/s1600/IMG_7144.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeLmTrtO089lNi0aLIPJVxKJAWdMVkiPJh1rfm2GNBtKXx-GVTovAdQDGNM8H71CufOexhXUIQwgBEiCteBN0wZQ4Ju3DjxDQXX1rtIiiwO5e8yLDBoluGe7o7zWhEWlwjYqOTlQE-Iug/s320/IMG_7144.JPG" width="320" /></a><b> Chocolate Dipped Strawberry Creamsicles</b><br />
makes about 10 creamsicles<br />
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2 1/2 cups fresh strawberries <br />
1 can full fat coconut milk<br />
1-2 tbsp agave nectar <br />
2 tsp vanilla extract<br />
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12 ounces semi-sweet chocolate<br />
3 tbsp coconut oil<br />
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In a food processor, blend together strawberries until smooth. Add coconut milk,
agave nectar, and vanilla and process until combined. Pour into popsicle molds and
place in freezer until frozen all the way through. <br />
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Combine chocolate and coconut oil and melt in a microwave or double boiler.<br />
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Prepare a cookie sheet with a silicone mat or waxed paper. Dip frozen
creamsicles into melted chocolate and set on cookie sheet. Return to freezer for a couple minutes. Enjoy!<br />
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Hope you all have a wonderful summer weekend! Get excited for next week; The Sweet Life is having it's very first giveaway!<br />
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<a href="http://gan.doubleclick.net/gan_click?lid=41000000000373657&pid=899401&adurl=http%3A%2F%2Fwww.surlatable.com%2Fproduct%2FPRO-899401%2F&usg=AFHzDLs3o9hElqfbYBSVtvALdJxDT9HtBw&pubid=554334" rel="nofollow"></a>sarahhttp://www.blogger.com/profile/03168285344058682369noreply@blogger.com20tag:blogger.com,1999:blog-1993801434071682053.post-30059124847995039212012-06-20T16:40:00.001-07:002012-06-20T23:22:51.633-07:00A crate full of veggies - week two<div class="separator" style="clear: both; text-align: center;">
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Last week I started my <a href="http://thesweetlifeonline.blogspot.com/2012/06/crate-full-of-veggies-week-one.html" style="color: red;">CSA diary</a> as a way to encourage myself to let no vegetable go to waste and hopefully to get others excited about eating seasonally. And I ate well this week! Having limitations forces me to move past my go-to recipes and think more creatively about food and flavors. </div>
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This was my crate full of veggies this week:</div>
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buttercrisp lettuce </div>
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bunching onions</div>
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strawberries</div>
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broccoli</div>
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new red potatoes</div>
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kale</div>
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beets</div>
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mint </div>
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oregano</div>
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This week I had so many strawberries. Not only did I come home with a few extra pints in my crate (the perks of having a farm share from your parent's farm), I also took Eden on her first strawberry picking expedition on Sauvie Island. Looking for a good work out? Strawberry pick with an infant. <br />
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Anyway I was able to enjoy a lot of fresh strawberries this week.This Strawberry and Cream Oatmeal might be my new summer breakfast. <br />
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<tr><td class="tr-caption" style="text-align: center;">Strawberries and Cream Oatmeal</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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I made another attempt at my Neapolitan ice cream cake, but I'm still having problems with the chocolate layer's texture. Of course trial and error is never a bad thing when it ends in three layers of ice cream. Note the mint garnish from the CSA.<br />
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<tr><td class="tr-caption" style="text-align: center;">Neapolitan Ice Cream Cakes</td></tr>
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With my remaining strawberries I removed the stems, washed, and froze them. Make sure to freeze berries in single layer on a cookie sheet and wait until completely frozen to bag them. Last year I was impatient and bagged up my raspberries too early and ended up with a brick of mushy berries in my freezer. <br />
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Okay moving on. Last week I learned that broccoli needs to be used up pretty fast so the day after picking up my crate I turned my broccoli and potatoes into broccoli quinoa fritters. It was a total experiment that turned out great!<br />
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Here's a quick summary with approximate amounts: 3 cups steamed and diced broccoli, two cups boiled and mashed potatoes, 2 cups cooked quinoa, 1/2 cup daiya "mozzarella" cheese (totally optional), 2 tbsp olive oil, salt and pepper. Mix it all together in a bowl. Form patties with about 1/4 cup batter and cook on oiled skillet over medium heat for about 9 minutes both sides. Makes about 15 patties. Great with a bit of vegan sour cream and served over a bed of (buttercrisp) lettuce. <br />
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<tr><td class="tr-caption" style="text-align: center;">Broccoli Potato Pancakes</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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I was able to enjoy these fritters for most of my lunches this week by keeping the batter in the fridge and cooking up only a couple at a time.<br />
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What's left? The kale, fresh oregano, and onions were mostly used up on this tomato asparagus pizza. (I still have a couple onions left over.) The kale got all crispy in the oven and it was like eating kale chips on top of pizza...wonderful. <br />
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<tr><td class="tr-caption" style="text-align: center;">Asparagus, Kale, and Tomato Pizza</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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And because one pizza just wasn't enough, the next day I made another which turned into my favorite meal of the week: <a href="http://thesweetlifeonline.blogspot.com/2012/06/beet-and-cashew-goat-cheese-pizza.html" style="color: red;">beet and cashew "goat cheese" pizza</a> or as it was referred to by a reader "Beetza".<br />
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<tr><td class="tr-caption" style="text-align: center;">Roasted Beet and Cashew "goat cheeese" Pizza"</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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I will definitely be making this through out the summer. and you should too! <a href="http://thesweetlifeonline.blogspot.com/2012/06/beet-and-cashew-goat-cheese-pizza.html" style="color: red;">Here's</a> the recipe.<br />
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This week was a lot of fun as I tried and enjoyed new things. I am amazed at how much easier it has been to be creative when ingredients are limited rather than the other way around. <br />
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Have you tried any new recipes lately? Do you have any seasonal vegetables you don't know how to use? This week I received some radicchio in my crate, a vegetable I have never used. We'll see what happens...sarahhttp://www.blogger.com/profile/03168285344058682369noreply@blogger.com2tag:blogger.com,1999:blog-1993801434071682053.post-72029064084765761832012-06-19T11:33:00.001-07:002012-06-22T10:13:30.581-07:00Roasted Beet and Cashew "goat cheese" Pizza<div class="separator" style="clear: both; text-align: center;">
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I love beets. It took me about 28 years to figure this out and then a couple years ago I was reintroduced. Oh how quickly I realized how foolish I'd been. So earthy and sweet, you can eat them with just about anything! So when last week I picked up my <a href="http://thesweetlifeonline.blogspot.com/2012/06/crate-full-of-veggies-week-one.html">farm share </a>and saw three beautiful magenta beets, my mind immediately began spinning around all my options. This is where it landed:<br />
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<b>Beet and Cashew "goat cheese" Pizza</b><br />
makes one large pizza<br />
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<b>Cashew Cheese</b><br />
<i>note: a three-day process, plan ahead but don't be scared!</i><br />
<b> </b>3/4 cup cashews, soaked overnight<br />
1/4 cup canola oil<br />
1/4 cup lemon juice<br />
2 tbsp tahini<br />
1/2 tsp salt<br />
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<b>Pizza</b><br />
1 pizza dough, homemade or store bought<br />
olive oil <br />
1 medium leek, sliced<br />
1/2 batch of cashew cheese<br />
3 beets, including stems<br />
freshly ground pepper<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmVi1tvEP79-CNFELHrlXs2YCtqgAuJKk4DmcXNWSMm6S0Hkv4hqkLCw7073CPdvKq6pnMyiKD9QwMvmmDGjxYrNnvO44-dWECyi2DcNV9t5HT03GsCjIYbHEolpnz88InINhqw_aPd4/s1600/pizzaa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmVi1tvEP79-CNFELHrlXs2YCtqgAuJKk4DmcXNWSMm6S0Hkv4hqkLCw7073CPdvKq6pnMyiKD9QwMvmmDGjxYrNnvO44-dWECyi2DcNV9t5HT03GsCjIYbHEolpnz88InINhqw_aPd4/s640/pizzaa.jpg" width="640" /></a><b> </b><br />
<b>The Cashew Cheese: </b><br />
Soak cashews in water over night. Drain and rinse with cold water. In a food processor blend together all the cheese ingredients until very smooth. Scoop onto a doubled-up cheese cloth, shape into an oval, securing the ends of the cheesecloth by twisting them tight, and set inside a large strainer or colander placed over a bowl. Allow to sit at room temperature over night. <br />
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The next day reshape cheese into a long, skinny log. Re-cover with the cheese cloth and bake at 200 degrees F for 30-40 minutes, until outside has formed a slight crust. Turn oven off and allow cheese to sit in oven for an additional hour. Remove and place in refrigerator to chill.<br />
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<b>The Pizza:</b><br />
First a word on pizza dough. Pizza used to be much rarer in my house. I know, very sad, right? I don't like store bought pre-made, pre-baked crust and I don't make time to make my own crust. Then I discovered fresh pizza dough. The dough is made and refrigerated which slows down the yeast, stopping it from over-proofing the dough without killing it all together. Then you can go home, let it finish rising and take control from there. So maybe y'all know about this fantastic pizza dough solution, but if any of you are late to the game like me, try it! You should be able find fresh pizza dough in the refrigerated section of a well-stocked grocery or health food store.<br />
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Alright back to the pizza. Prepare your dough (varies depending on the route you take). Brush with olive oil and set aside. Next we are going to roast the beets. Preheat your oven to 400 degrees F. Wash and peel the beets. Thinly slice them and toss in small bowl with about a tbsp of olive oil. Spread onto a baking sheet and roast for about 15 minutes, until fragrant and tender. Meanwhile wash and chop the leafy greens of the beets and the leek.<br />
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When everything is ready assemble pizza.<br />
Beets<br />
Leeks<br />
Cheese (teaspoon-sized crumbles)<br />
Beet greens<br />
Freshly ground pepper.<br />
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Pop it in the oven about 15 minutes, until crust is golden.<br />
That might have seemed a bit laborious but if you have the cheese made in advance the rest of it goes very quickly. And it's worth it!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3FNHsURwRWX-0UB_LgdPDMiC3OMZw0wqYJKmB6W9O0PysN4bIrl33OjJTzLghtRM8ZSt-aqaF7iP9ilnM2grQmQ0vflUevQ4-vbF-b9M8Uwk5P-3wHiSY1bnyq0VlfhxSvFd3JJZUn3k/s1600/IMG_7094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3FNHsURwRWX-0UB_LgdPDMiC3OMZw0wqYJKmB6W9O0PysN4bIrl33OjJTzLghtRM8ZSt-aqaF7iP9ilnM2grQmQ0vflUevQ4-vbF-b9M8Uwk5P-3wHiSY1bnyq0VlfhxSvFd3JJZUn3k/s640/IMG_7094.JPG" width="640" /></a> <br />
What is your favorite thing to make with beets? Were there any vegetables you disliked in childhood that you later discovered to be AWESOME?<br />
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Check back in tomorrow to discover what I did with the rest of my farm share!<br />
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<br />sarahhttp://www.blogger.com/profile/03168285344058682369noreply@blogger.com6tag:blogger.com,1999:blog-1993801434071682053.post-50547015514566640592012-06-17T13:09:00.003-07:002012-06-17T13:14:33.456-07:00Happy Fathers Day and a Tofu Reuben Sandwich<div class="separator" style="clear: both; text-align: center;">
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For those of you who don't know, I have the best life partner one could hope for. He also happens to be among the top Dad's in the world and today is celebrating his first father's day.<br />
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Happy Father's Day, Jason!<br />
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After four trips to the store (I have been a bit disorganized lately) I finally had all the ingredients to make him his favorite meal: pancakes and veggie sausage. And we enjoyed breakfast in the warm summer sun, sitting on our brand new deck.<br />
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To all my father readers, a very happy Father's Day to you! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikPJRMdh1qvPZEbkCXcVn0M-TTwP52A2uA3bxpmZOHMlWH1wssJEXGtrUDFBTJsJL0E_hge8CRAKrsgfBw54ANtMN7PzgWdAw7Z3dGnDAAvnmH-V_CH0xVQEL_UjNTrfV7aI0RpOZfwUY/s1600/IMG_7033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikPJRMdh1qvPZEbkCXcVn0M-TTwP52A2uA3bxpmZOHMlWH1wssJEXGtrUDFBTJsJL0E_hge8CRAKrsgfBw54ANtMN7PzgWdAw7Z3dGnDAAvnmH-V_CH0xVQEL_UjNTrfV7aI0RpOZfwUY/s640/IMG_7033.JPG" width="640" /></a></div>
After breakfast Jason came online to share with you his very special Reuben Sandwich recipe.<br />
Welcome Jason!<br />
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"This is my favorite sandwich to make. I especially love making this sandwich for meat lovers because they are always shocked at how much they love it. The key to a successful sandwich (any sandwich) is the sauce. Sometimes, when I find a good sauce I contemplate making a sauce-only sandwich. This Reuben has an easy to make yet AWESOME thousand island dressing that you can put together with ingredients you already have. Make plenty of it.<br />
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The tofu is simply a vehicle for sauerkraut and sauce so don't worry if you aren't super experienced cooking with tofu or aren't sure you like it--just make sure to cook it long enough" <br />
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<b>Tofu Reuben Sandwich</b><br />
makes 1 sandwich<br />
<b> </b><br />
2 slices of bread (I always use Dave's Killer Bread--good seed)<br />
1/3 cup sauerkraut<br />
3 slices of tofu, about 1/4 inch thick each<br />
salt and pepper<br />
pinch of turmeric and chili powder<br />
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<b>Reuben Sauce</b><br />
1 heaping tbsp vegenaise<br />
2 tsp ketchup <br />
1 tsp mustard<br />
1/2 tsp sirracha <br />
salt and pepper<br />
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Heat oil in cast iron skillet. Once hot, place tofu on pan. Let tofu cook at medium heat for about 5-7 minutes until cooked on the outside.<br />
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Meanwhile, in a small bowl mix together sauce ingredient. Toast bread in toaster or on a separate skillet.<br />
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When tofu is finished on one side, flip and season with salt, pepper, turmeric, and chili powder. Cook the other side for 5 minutes and flip the slabs a few times to spread the seasoning around. Turn the heat off and move the tofu to one side. Add the sauerkraut to the other side of the skillet; it will soak up whatever spices didn't stick to the tofu. I usually add some pepper as well. Let it sit for about 2 minutes in the hot pan and then you are ready to assemble the sandwich! <br />
Toast.Tofu.Sauerkraut.Sauce.Toast. Enjoy!<br />
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<br /></div>sarahhttp://www.blogger.com/profile/03168285344058682369noreply@blogger.com2tag:blogger.com,1999:blog-1993801434071682053.post-24905002721622944292012-06-14T20:03:00.000-07:002012-06-14T20:22:50.808-07:00no bake oatmeal raisin cookie bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiER8CJNv6VNPi6UbaXSvGvQRXu6Q0qrzGWSnbzUvS1AGH3Qr2yYtqYtu92cqY-bKHEY7YeYmgATgaCJy_0iB0j0G3DuPETddOsjGQySWCWQhg3vXYhWShJzPJxoBgEwX9Wj8HJVPFlBSk/s1600/IMG_6748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiER8CJNv6VNPi6UbaXSvGvQRXu6Q0qrzGWSnbzUvS1AGH3Qr2yYtqYtu92cqY-bKHEY7YeYmgATgaCJy_0iB0j0G3DuPETddOsjGQySWCWQhg3vXYhWShJzPJxoBgEwX9Wj8HJVPFlBSk/s640/IMG_6748.JPG" width="640" /></a></div>
The other day I had walnuts soaking overnight for a raw "tuna" salad but the next morning I just wasn't in the mood. I wanted something sweet. I scanned through my pantry, trying to figure out what ingredients I could throw together to get my sweet fix and ta da! the No Bake Cookie Bites were born. <br />
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<b>No Bake Oatmeal Raisin Cookie Bites</b><br />
gluten-free, sugar-free, and soy-free<br />
makes 12<br />
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1 cup soaked walnuts<br />
1/2 cup dates<br />
1/2 cup oats, 1/2 ground together <br />
1/4 tsp salt<br />
1/2 tsp cinnamon<br />
1 tsp vanilla <br />
2 tbsp raisins <br />
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In a food processor mix together dates, walnuts, salt, cinnamon, and vanilla until it is a fairly smooth paste. Add 1/4 cup oats and blend into the mixture. Remove dough from food processor and place in a medium sized bowl. Fold in the remaining oats and raisins. </div>
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Scoop dough into 2 Tbsp sized pieces and roll into balls. Allow cookie bites to set up in the refrigerator for an hour. Store in fridge. </div>
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Enjoy! </div>
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I'll be experimenting with a lot of flavor combinations. These cookies are so easy, good, and healthy! Next up...Peanut Butter Cookie Bites. </div>
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What is your favorite kind of cookie?</div>
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</div>sarahhttp://www.blogger.com/profile/03168285344058682369noreply@blogger.com2tag:blogger.com,1999:blog-1993801434071682053.post-43679320865856371612012-06-12T20:19:00.000-07:002012-06-12T20:27:32.606-07:00A Crate Full of Veggies - Week One<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbkphbCp-5OGm-6KuBE9TK4nixhW8b5UdvauoDuT0EZGIRuiKRDtDWPCppiJKRKTpg8pTyFIpxm0Oa11r-lQW9_uoOj8DqEsUDgXyE0egle1iaQyfH4oVrvMmofUdH6PUuXlYqn_62Kd0/s1600/IMG_6841.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbkphbCp-5OGm-6KuBE9TK4nixhW8b5UdvauoDuT0EZGIRuiKRDtDWPCppiJKRKTpg8pTyFIpxm0Oa11r-lQW9_uoOj8DqEsUDgXyE0egle1iaQyfH4oVrvMmofUdH6PUuXlYqn_62Kd0/s640/IMG_6841.JPG" width="640" /></a><br />
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A couple of weeks ago I <a href="http://thesweetlifeonline.blogspot.com/2012/06/whats-to-come.html" style="color: red;">mentioned </a>adding a new component to The Sweet Life regarding my CSA (Community Supported Agriculture) share. Last Wednesday I picked up my first beautiful crate from <a href="http://www.ferncreekfarm.us/" style="color: red;">Fern Creek Farm</a> that was not only full of wonderful early summer vegetables but a tomato plant and a cookbook too! In the past when I've been part of CSAs I've struggled to wisely and entirely consume or preserve all of the goods. This year I made a challenge to use every last vegetable and share my progress along the way. Hopefully together we can share ideas, recipes, and preserving techniques throughout the season.<br />
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This is what I had my first week:</div>
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Blush Butter Cos Lettuce</div>
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Fire Red Romaine Lettuce</div>
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New Red Potatoes</div>
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Bunching Onions</div>
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Kohlrabi</div>
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Broccoli</div>
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Strawberries</div>
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Dinosaur and Curly Kale</div>
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Mustard Greens</div>
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Arugula</div>
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and this is what I did: </div>
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<tr><td class="tr-caption" style="text-align: center;">"Anything Goes" Salad</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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I made a bunch of salads similar to this one using up most the lettuce, arugula, mustard greens, onions and kohlrabi. I was pretty new to kohlrabi but found it extremely tasty sliced into these earthy summer salads. I intended to stir fry some of it I enjoyed it too much raw.<br />
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<tr><td class="tr-caption" style="text-align: center;">Lemon Garlic Quinoa & Kale Salad </td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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I got this recipe off the <a href="http://www.ferncreekfarm.us/fern-creek-csa-newletters/week_1_2012_.pdf" style="color: red;">Fern Creek Newsletter</a> that came inside the crate. Check it out <a href="http://www.ferncreekfarm.us/fern-creek-csa-newletters/week_1_2012_.pdf"><span style="color: red;">here</span></a>. I enjoyed this salad not only because it was tasty in a fresh, zesty, summery sort of way, but the quinoa base provided me enough protein and substance that it made a quick, simple, and healthful meal.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh29Dq8Kdgij9zDypcE6FVziKDm5XzTt78l-FPqSkWoTO2TnwCTNQwSHVK8cYudK2NgZsMp0JcEmFWiqfR0uDe0RA4jxQ2HCjKZqeosoRQHWnDSWdeSyLiC_oaIuDBi-Uh_oj4IP3s5_bA/s1600/pots.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh29Dq8Kdgij9zDypcE6FVziKDm5XzTt78l-FPqSkWoTO2TnwCTNQwSHVK8cYudK2NgZsMp0JcEmFWiqfR0uDe0RA4jxQ2HCjKZqeosoRQHWnDSWdeSyLiC_oaIuDBi-Uh_oj4IP3s5_bA/s640/pots.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rosemary Roasted Potatoes</td></tr>
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This Roasted Potato recipe also came from the<a href="http://www.ferncreekfarm.us/fern-creek-csa-newletters/week_1_2012_.pdf"> <span style="color: red;">CSA's newsletter</span></a>. It made a great side dish to my quinoa kale salad.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj88rM1QME4N59EGEYuYRy9aXV19fnKO186hqJ9ct4WbB4RqnmqTm2OWGYl2oA84M01UYQ0yF6z27MTkf-3-w042Rjvvu4RY4i4PIyxFfsk7BPIcl-2wpj4eSm2-ievrRzOuI5338OiiEY/s1600/IMG_6888.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj88rM1QME4N59EGEYuYRy9aXV19fnKO186hqJ9ct4WbB4RqnmqTm2OWGYl2oA84M01UYQ0yF6z27MTkf-3-w042Rjvvu4RY4i4PIyxFfsk7BPIcl-2wpj4eSm2-ievrRzOuI5338OiiEY/s400/IMG_6888.JPG" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberry Shortcake Cupcakes</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8EQu1nRNQxOQd4Imz95-N-4XFkYDHtA6carBv7maHSh4KDfzQWZzF9AicUCRITZ2YvxCk2N2WRycTsEOUdpqzvgenvejdRWF8EKT6pN9ZN55mRrCeoWc9SbaqqHQWLBImCeNIEuUXc44/s1600/IMG_6873.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8EQu1nRNQxOQd4Imz95-N-4XFkYDHtA6carBv7maHSh4KDfzQWZzF9AicUCRITZ2YvxCk2N2WRycTsEOUdpqzvgenvejdRWF8EKT6pN9ZN55mRrCeoWc9SbaqqHQWLBImCeNIEuUXc44/s400/IMG_6873.JPG" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Neapolitan Ice Cream Cake</td></tr>
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Oh fresh Oregon-grown strawberries, I love you. I had so much fun with strawberries this week that I'm taking a trip on Friday to a U-pick farm and stocking up. The Neapolitan Ice Cream Cake was an experiment that needs a little more experimenting but believe me you will be getting the recipe soon! The Strawberry Shortcakes were for <a href="http://thesweetlifeonline.blogspot.com/2012/06/welcome-baby.html" style="color: red;">this </a>baby shower. I used a <a href="http://www.culinate.com/books/collections/all_books/Vegan+Cupcakes+Take+Over+the+World/Golden+Vanilla+Cupcakes" style="color: red;">basic vanilla cupcake recipe</a>, whipped coconut cream, and sugar sliced strawberries. I use the same technique <a href="http://thesweetlifeonline.blogspot.com/2012/04/chocolate-strawberry-parfaits.html" style="color: red;">here</a> as for my <a href="http://thesweetlifeonline.blogspot.com/2012/04/chocolate-strawberry-parfaits.html" style="color: red;">chocolate strawberry parfaits.</a> The key when making these cupcakes is to cut out the middle and fill it with strawberries to create delight in every bite.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBiorpuFJh-wtiGN3vep2NS-JkYCKm46vbTWRHJfzeUm3jN5iYHJfrfYHoDJX6-6wizQh-FAgpfJFSw7ZkGjg47dtwbyluI7L_1Q9Zg75PRJ4Rttdh5IUo5BhHObISFsorSRmmov3rN8/s1600/IMG_6921.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBiorpuFJh-wtiGN3vep2NS-JkYCKm46vbTWRHJfzeUm3jN5iYHJfrfYHoDJX6-6wizQh-FAgpfJFSw7ZkGjg47dtwbyluI7L_1Q9Zg75PRJ4Rttdh5IUo5BhHObISFsorSRmmov3rN8/s640/IMG_6921.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tempeh Tuna Salad</td></tr>
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I used up the last of my onions and lettuce in this <a href="http://thesweetlifeonline.blogspot.com/2012/05/tempeh-tuna-salad.html#" style="color: red;">Tempeh Tuna Salad</a><span style="color: red;">.</span> This was also for the baby shower and was a big hit!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm9EGKVRFk6zkMubWlO-w46EgBcF5qurYaFn4-wCQP0viMYLWtETvRKGe-bxkyxij6Gk0geDCCpX0a5E2uUWHx1MSfXrRhvQMrMShWs90lV7wO2WMsgakjt_fmSqhbOuReRoT7huf82KY/s1600/IMG_6969.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm9EGKVRFk6zkMubWlO-w46EgBcF5qurYaFn4-wCQP0viMYLWtETvRKGe-bxkyxij6Gk0geDCCpX0a5E2uUWHx1MSfXrRhvQMrMShWs90lV7wO2WMsgakjt_fmSqhbOuReRoT7huf82KY/s640/IMG_6969.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Quinoa Stir Fry with Ginger Peanut Sauce</td></tr>
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I finished off my crate at dinner tonight by using up my broccoli. I made a quinoa stir fry with baked tofu and a ginger peanut sauce. I will work on getting this recipe up soon.<br />
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Do you have a CSA share? What fun things are you doing with your vegetables?<br />
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<br />sarahhttp://www.blogger.com/profile/03168285344058682369noreply@blogger.com4tag:blogger.com,1999:blog-1993801434071682053.post-39018846765745556462012-06-11T19:26:00.002-07:002012-06-11T19:34:37.175-07:00Asian Noodle Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-Q5T7hht1XnH1RJyDJFyjlV3KTp8YjzHsenR_R-kVEnJob9jdMDFvXxpCRngOAyaxemaTzOj23kC3VtCVd22XdhNLHwroFwYxTbpLaujuJD2Mj2GXt2BAKWq7LBR6vaWsxyWbZ2_LdU/s1600/IMG_6898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-Q5T7hht1XnH1RJyDJFyjlV3KTp8YjzHsenR_R-kVEnJob9jdMDFvXxpCRngOAyaxemaTzOj23kC3VtCVd22XdhNLHwroFwYxTbpLaujuJD2Mj2GXt2BAKWq7LBR6vaWsxyWbZ2_LdU/s640/IMG_6898.JPG" width="426" /></a></div>
Recently I have had several requests for more savory, easy-to-make, foods on The Sweet Life. This Asian Noodle Salad is perfect! You can make it early on in the week and enjoy for several days to come, the ingredients are easy to find and affordable, you can make it in about 15 minutes. Oh and it's delicious! <br />
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<b>Asian Noodle Salad </b><br />
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8 ounces udon noodles<br />
2 cups napa cabbage, shredded<br />
1 cup carrots, shredded<br />
1 red bell pepper, cut into thin strips<br />
3 scallions, chopped <br />
2 tbsp basil leaves, chopped<br />
1 tbsp fresh mint, chopped<br />
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<b>Spicy Peanut Sauce</b><br />
1/2 tbsp peanut butter<br />
3 tbsp soy sauce <br />
1/2 cup water<br />
1 tbsp rice vinegar<br />
2-3 tsp green curry paste or chili paste<br />
2 garlic cloves, minced<br />
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Cook the noodles in boiling water according to package directions. Meanwhile chop up all the vegetables and herbs and place in large bowl. Mix together ingredients for peanut sauce and set aside.<br />
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When noodles are done, drain and rinse under cool water to prevent sticking. Once completely cool, toss in bowl with vegetables and mix until thoroughly combined.<br />
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When ready to serve add peanut sauce and toss to coat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq4IlDlH9Z6HxiL8yZaKvhl-2_L2MTT0Gv79nD28h9O1smrIX63PwiAmYATR2Kpgv1yWzQf4B54dmMzoAhkRoH-RyIOHUTPi8gqyLrfdMCavwVmkbkAONSmtPmzKE54VCZvCO4cwLbfp4/s1600/IMG_6895.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq4IlDlH9Z6HxiL8yZaKvhl-2_L2MTT0Gv79nD28h9O1smrIX63PwiAmYATR2Kpgv1yWzQf4B54dmMzoAhkRoH-RyIOHUTPi8gqyLrfdMCavwVmkbkAONSmtPmzKE54VCZvCO4cwLbfp4/s640/IMG_6895.JPG" width="640" /></a></div>
<br />sarahhttp://www.blogger.com/profile/03168285344058682369noreply@blogger.com5tag:blogger.com,1999:blog-1993801434071682053.post-75609486330501332362012-06-11T10:19:00.000-07:002012-06-11T19:29:05.119-07:00Welcome Baby<div class="separator" style="clear: both; text-align: center;">
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<span style="color: black;">It was a day of celebration as friends and friends of friends gathered at my house to share in the excitement of a soon-to-be baby. I </span><span style="color: black;">love any good excuse to make food for people and last week I had a lot of fun (and a little stress-it becomes difficult to spend too much time in the kitchen with a four month old) as I prepared the party food. Here are some of the things i made: </span></div>
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<tr><td style="text-align: center;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJH6Kz3J9m2KAgJ-M2jwnDGRQWhUoDhu9Jkpg88-7bNnfOxqDspNnIoO6fkuo3EQ6QTltEDKCT6NzJsYTKbsqPMBf6cZhJOQjUY8hc7YdW1kE86mWtW29Px_LxfD8f50pCdPy6rmxh10M/s640/IMG_6906.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Banana Split Cupcakes </td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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The recipes is from Isa Chandra Moskowitz' <u>Vegan Cupcakes Take Over The World</u>, a great cupcake book, especially for people new to vegan baking. I've made these cupcakes on a couple different occasions and they are always a big crowd pleaser.<br />
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<tr><td style="text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTQdBfH2rollKdaC_CpenriKCptRd1yi4y-zGMvFt2Ash4IkzxHmt4tXwvgcmOM3ii-O5JN8_BeWxVKNJ6yW_lTuR7ZyxfKKqzGSiP_6NnvYTh36zBS3tbikJ-zMLIxY8LIdQ9w5WmlGA/s640/IMG_6912.JPG" style="margin-left: auto; margin-right: auto;" width="425" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carrot Cupcakes</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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A spiced carrot cupcake with vegan cream cheese frosting. I started making my cream cheese frosting with a couple of tablespoons of vegan sour cream; it gives it such a light tangy flavor and silky look. I love it. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHLlxbo3eWscKIrJ0CBM94YRud-INfBiDHm3yLf2WCXMGcl4y3UqFs6a0z4_QXFNdQFH5sBxyRbi2h0bZ8nbHLqvnUAOByNsfDwHdIf9uipq42tsPOUx5aMhSiDCQENCPxTYy65R_T6QQ/s1600/IMG_6921.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHLlxbo3eWscKIrJ0CBM94YRud-INfBiDHm3yLf2WCXMGcl4y3UqFs6a0z4_QXFNdQFH5sBxyRbi2h0bZ8nbHLqvnUAOByNsfDwHdIf9uipq42tsPOUx5aMhSiDCQENCPxTYy65R_T6QQ/s640/IMG_6921.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tempeh Tuna Salad</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Remember the <b><a href="http://thesweetlifeonline.blogspot.com/2012/05/tempeh-tuna-salad.html">recipe</a></b>? Here I added parsley to the recipe. Recommend. And it turned out great. I served it as a spread for crackers (as you can see) and many people had no idea they were eating tempeh. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnb6VHqP1IK1-SmRZnjnGF4DK24sJuqXwzMW2S-f1yvI36Kx8QKDSbGIK-fjgremAofaFz85F5lVr1AUVI9WTdLiehThSx-GOxim1OXrSp0ktmiIVk5QnOa_sUsDkRd9zmYz3CCwJ1KoU/s1600/IMG_6925.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnb6VHqP1IK1-SmRZnjnGF4DK24sJuqXwzMW2S-f1yvI36Kx8QKDSbGIK-fjgremAofaFz85F5lVr1AUVI9WTdLiehThSx-GOxim1OXrSp0ktmiIVk5QnOa_sUsDkRd9zmYz3CCwJ1KoU/s640/IMG_6925.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frushi</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<a href="http://thesweetlifeonline.blogspot.com/2012/05/frushi-fruit-sushi.html"><b>Here</b> </a>is my recipe for frushi (fruit sushi). Unfortunately at this point Eden had been entertaining herself for far to long and started crying for attention. Photos of the food turned into snapshots between soothings and I wasn't able to capture what I had hoped. However, I did learned a few more tricks with the frushi. Cantaloupe sliced super thin looks very similar to pickled ginger. Lightly toasted coconut around the sides allows frushi to hold shape and adds good texture. And very ripe strawberries look a bit like fresh tuna.<br />
Speaking of strawberries, I made some more cupcakes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo48hxlxQhP1k7NWeElQHnOw66HwcXgs0cIMOm6k_SLmjZjlW7pN8eO6pXepZR8lp3nt1Oc5eAgBg8FHySps2M3U2cciqxilSJSxOz_BiVU2P_QaFYm5xLXI7EuWZ_vBNPy6Q9Cv0uYfw/s1600/IMG_6888.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo48hxlxQhP1k7NWeElQHnOw66HwcXgs0cIMOm6k_SLmjZjlW7pN8eO6pXepZR8lp3nt1Oc5eAgBg8FHySps2M3U2cciqxilSJSxOz_BiVU2P_QaFYm5xLXI7EuWZ_vBNPy6Q9Cv0uYfw/s640/IMG_6888.JPG" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberry Shortcakes</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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I made a basic vanilla cupcake, again from V<u>egan Cupcakes Take Over the World</u>, with <b><a href="http://thesweetlifeonline.blogspot.com/2012/04/chocolate-strawberry-parfaits.html">coconut whipped cream</a></b> and freshly picked Oregon strawberries. I cut out the center of these cupcakes and stuffed them full of sliced strawberries, making each bite quite heavenly.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZFTzeURWcxhJJKoKHS_x22B9_NLpiZUZ5JL5VmLdR2kJMZvhD2_xpgC93EeGxHxkFGSxzwGmYC4S_xevoEv1myEaRvr-5DOvfh0gBzaLL-MeLCtElLYpUAV8oCvlbBPHw11iAtF0lxfY/s1600/peanut.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZFTzeURWcxhJJKoKHS_x22B9_NLpiZUZ5JL5VmLdR2kJMZvhD2_xpgC93EeGxHxkFGSxzwGmYC4S_xevoEv1myEaRvr-5DOvfh0gBzaLL-MeLCtElLYpUAV8oCvlbBPHw11iAtF0lxfY/s640/peanut.jpg" width="486" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vietnamese Noodle Salad with Spicy Peanut Sauce</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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This is a great, inexpensive party food. I've been making it for years and it's always a hit. <b><a href="http://thesweetlifeonline.blogspot.com/2012/06/asian-noodle-salad.html">Here </a></b>is the recipe.<br />
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What's your favorite party food? Do you prefer sweet or savory?sarahhttp://www.blogger.com/profile/03168285344058682369noreply@blogger.com0tag:blogger.com,1999:blog-1993801434071682053.post-79603441000962175502012-06-08T16:45:00.002-07:002012-06-08T16:54:42.918-07:00Chocolate Peppermint Mousse<br />
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This is an recipe I wrote for <a href="http://thesweetlifeonline.blogspot.com/">The Sweetest Vegan</a> awhile back. Due to the busyness of this week: a revolving door of house guests (good), preparing for a very special baby shower (very good), an ongoing, ever consuming ant infestation (not good), and taking lots of moments to enjoy Eden's first laughs and back-to-stomach flips (great), I have had less time than usual to bring fresh and delicious recipes to you! So I leave you this mousse for the weekend. This mousse is made similarly to a classic chocolate mousse that utilizes whipped eggs and heavy cream to provide the airy and creamy texture, but with only good, healthful ingredients. So have a good weekend everyone and make sure to enjoy something sweet!</div>
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<b>Chocolate Peppermint Mousse</b><br />
gluten, soy, and refined-sugar free </div>
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1 cup cashews, soaked overnight<br />
1/2 cup maple syrup or brown rice syrup</div>
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1 tsp peppermint extract<br />
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10 oz chocolate, melted<br />
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1 can coconut milk, chilled overnight<br />
2 tsp vanilla extract </div>
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Place cashews in a bowl and add 3/4 cups water. Let the cashews soak overnight or at least for 6 hours.</div>
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Once ready, blend the cashews with the water and maple syrup in a food
processor or mixer until mixture is smooth and thick. <br />
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Meanwhile melt the chocolate on a double boiler, stirring occasionally.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAvbNvUcm0ZHETvhL4hDHmOV8nxBipHVj9JQTgS2wwyucsYC72ifxSyuqOcnu9tq-44NwaoDjXIbEzvh9wqh7liEuyrCAuaDObvnQOtRZLEckFZENzMI6FvuAGI5h9BHJ5xP1r-xOsuw/s1600/IMG_4926.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAvbNvUcm0ZHETvhL4hDHmOV8nxBipHVj9JQTgS2wwyucsYC72ifxSyuqOcnu9tq-44NwaoDjXIbEzvh9wqh7liEuyrCAuaDObvnQOtRZLEckFZENzMI6FvuAGI5h9BHJ5xP1r-xOsuw/s640/IMG_4926.JPG" width="640" /></a>Once chocolate is melted scrape into large bowl. Fold in the
completely smooth cashew mixture until well combined. Let cool to room
temperature.</div>
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milk and scrape out the fatty solids on the top (about half the can). Place in
a bowl with vanilla extract and blend with a hand mixture until the
coconut milk is the texture of whipped cream.</div>
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Fold in the whipped cream to the now cooled chocolate mixture. </div>
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Place in a
airtight contain and let the mousse set up in the fridge several hours. When ready pipe or spoon into glasses and sprinkle with chocolate shavings.</div>
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Enjoy!</div>
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<b style="mso-bidi-font-weight: normal;"></b></div>sarahhttp://www.blogger.com/profile/03168285344058682369noreply@blogger.com8tag:blogger.com,1999:blog-1993801434071682053.post-51454187470801786132012-06-05T21:39:00.000-07:002012-06-06T08:55:17.974-07:00Oatmeal Chocolate Chip Breakfast Cookie<div class="separator" style="clear: both; text-align: center;">
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These (almost) raw breakfast bars are loaded with good stuff. Filled with protein and fiber and chocolate chips, it is the perfect way to start the day. <br />
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<b>Oatmeal Chocolate Chip Breakfast Bars</b><br />
yield: 12 bars<br />
gluten-free, sugar-free, soy-free, (almost) raw<br />
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1 1/2 cups walnuts, soaked overnight, drained and rinsed<br />
1 1/2 cups dates, pitted<br />
1/2 tsp salt <br />
2 cups oats<br />
3 tbsp raisins<br />
2 tbsp flax seeds<br />
1/4 cup chocolate chips <br />
1/4 cup pecans, chopped<br />
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Lightly spay an 8x8 baking dish and set aside. <br />
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Mix together dates, walnuts, and salt and in a food processor until fairly smooth (some texture is fine). Add 1/2 cup oats and blend until oats are broken up.<br />
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Remove dough from food processor and place in medium bowl. Add the rest of the oats and all remaining ingredients. Stir together until everything is well combined. <br />
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Press into the bottom of the baking dish. Let set up in refrigerator at least an hour before slicing. Store in refrigerator and enjoy as breakfast or midday snack throughout the week. <br />
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What's your favorite breakfast food?</div>sarahhttp://www.blogger.com/profile/03168285344058682369noreply@blogger.com4tag:blogger.com,1999:blog-1993801434071682053.post-60027785587568044912012-06-04T12:23:00.002-07:002012-06-14T17:10:32.862-07:00Coconut Lime Cream Cake<div class="separator" style="clear: both; text-align: center;">
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Sweet Summer, how I love you! And this summer is going to be a good one. Wanna know why? Because it hasn't even started and I'm already enjoying a coconut lime cream cake. And now you can too. Get excited about this delicious, creamy, and refreshing dessert because it's so easy, so quick, and one that everyone can enjoy.<br />
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<b>Coconut Lime Cream Cake</b><br />
raw, gluten-free, soy-free, refined sugar-free<br />
yields: 4 small tarts or cakes<br />
prep time: 20 minutes + 2 hours freezer time<br />
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<b>Crust </b><br />
1 cup unsalted pistachios<br />
2 Tbsp Agave Nectar <br />
pinch of salt<br />
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<b>Filling </b><br />
1 can coconut milk, chilled overnight. <br />
1 avocado<br />
6 Tbsp Agave Nectar<br />
1/3 cup lime juice<br />
1 tsp coconut extract <br />
zest of 1lime<br />
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<b>Topping</b> <br />
1 can coconut milk, chilled overnight<br />
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Lightly spray four small tart shells or an individual cake pan.<br />
Side note: This is what I'm talking about when I say individual cake or brownie pan. <br />
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I use this pan all the time (remember the <a href="http://thesweetlifeonline.blogspot.com/2012/05/raw-chocolate-hazelnut-cheesecake.html"><b>raw chocolate cheesecake</b> </a>and <b><a href="http://thesweetlifeonline.blogspot.com/2012/05/orange-creamsicle.html"></a><a href="http://thesweetlifeonline.blogspot.com/2012/05/orange-creamsicle.html">orange </a>creamsicle</b>) and <br />
it has become one of my favorite ways to make individual servings. But if you don't have small tart shells or a pan similar to this, a muffin tin works great for individual servings. <br />
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Okay, back to recipe<br />
Mix the crust ingredients (pistachios, agave, and salt) together in a food processor until pistachios are ground up and hold together. Divide evenly between the four tart, cake, or muffin pans. Press pistachios into the bottom of the pans and set aside to make a filling.<br />
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In a food processor combine the rest of the ingredients. <b>You only want to use the fatty, cream part of the coconut milk</b> which, if chilled the night before, will be nicely separated to the top of the can and will scoop out easily. Mix ingredients until well combined. Scoop batter into the tart shells almost to the top and place in freezer.<br />
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To make the topping use your second can of coconut milk the same way as the first, scooping out only the solids. Blend with hand mixture until it resembles whipped cream. You may want to sweeten the coconut whipped cream a little in which case you can add about 1 tbsp agave nectar. <br />
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Pull cream cakes out of the freezer and create a smooth top with coconut whipped cream. Place back in freezer and allow to set up for 2 hours.<br />
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When ready to serve remove from the freezer, take cream cakes out of pans (you may have to run a hot knife around the edges and give it a few thumps upside down) and allow to thaw 15-20 minutes before eating.<br />
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Enjoy!sarahhttp://www.blogger.com/profile/03168285344058682369noreply@blogger.com7tag:blogger.com,1999:blog-1993801434071682053.post-24254283059845770212012-06-01T18:16:00.003-07:002012-06-02T15:23:26.705-07:00What's To Come<div class="separator" style="clear: both; text-align: center;">
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Dear Readers,</div>
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What an awesome first month The Sweet Life has had! That's right, just barely in it's second month of existence and experiencing wild success (at least according to my expectations). In fact The Sweet Life has just reached 15,000 hits! So I owe you all a big thank you for spending time here and checking out the goods. Speaking of goods, there are some good things coming up in the month of June. </div>
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1. You will find out what I'm eating here and how to eat it yourself. Just know, it is creamy, delicious, and perfect for summer!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic2G4d5smEXolEopcldQ_bg8Rxljk10vd1I7ExI574wM2h9QK2dmycmX-QlOxDX2nJJDBHJQpG_CLSE9puPkVhr1cd8IKTKVYh03GfTF71sVqWSR-WIXZCmxKwUzj6WrQsalzpqshsdus/s1600/IMG_6685.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic2G4d5smEXolEopcldQ_bg8Rxljk10vd1I7ExI574wM2h9QK2dmycmX-QlOxDX2nJJDBHJQpG_CLSE9puPkVhr1cd8IKTKVYh03GfTF71sVqWSR-WIXZCmxKwUzj6WrQsalzpqshsdus/s640/IMG_6685.JPG" width="426" /> </a></div>
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2. My very best friend, father of my child, and life partner will be stopping by to bring you his very secretive, highly coveted, Tofu Reuben Sandwich. You seriously don't want to miss this. I have known tofu skeptics and fanatic meat eaters to crave this incredible creation. </div>
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3. I am adding a new, seasonal component to The Sweet Life: What to do with all those veggies (I actually don't know what I'll be calling it). Starting next week I will be getting my weekly crate of vegetables through my CSA provided by <b><a href="http://www.ferncreekfarm.us/">Fern Creek Farm</a></b>. This is my first year as a member, but I'm pretty familiar with the bountiful weekly crates (considering the farm is run by my parents) and I'm sure this summer and fall will be full of experimenting with new meals, freezing, canning, and dehydrating. Join and share with me on this journey!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPxL-u0Y1Lfk0nfkc6vKRvkZvyUop3zTOFHCRcv1aWGm0CVqCDIP69T5yDyRDqFveqp3gVqNQg79O0BUzQmbSBxVEoEcb-DSkvAimWc6NJExZhqs9BhLYFG64myOwCtjokf9ZfDJPlgYw/s1600/IMG_2391.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPxL-u0Y1Lfk0nfkc6vKRvkZvyUop3zTOFHCRcv1aWGm0CVqCDIP69T5yDyRDqFveqp3gVqNQg79O0BUzQmbSBxVEoEcb-DSkvAimWc6NJExZhqs9BhLYFG64myOwCtjokf9ZfDJPlgYw/s640/IMG_2391.jpeg" width="640" /></a>4. Lastly, The Sweet Life will be having it's first giveaway! I don't have the details yet, but it's going to involve adding to your vegan cookbook collection. Don't forget to check back because free stuff is awesome, right?</div>
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There will be much much more this month, but I want to hear from you! Of what do you want to see more? Less? Any things you want me to try to veganize? What's your absolute favorite dessert in the whole wide world?<br />
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Thanks again friends,</div>
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Sarah@thesweetlife</div>
<br />sarahhttp://www.blogger.com/profile/03168285344058682369noreply@blogger.com4tag:blogger.com,1999:blog-1993801434071682053.post-79098972303657809402012-05-31T16:22:00.000-07:002012-05-31T16:53:38.929-07:00Cuban Tempeh<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOm5bVZ38esDMTe09vwR_hLjOz26dUI7spXS64pj_Zp9dU0JeOvoxbGcYakesDlSkoQvWcjDhdsTmkJIcE-pH3wBemwLayJfINUGUV1XAVaUR85bjavyJYAvBMm5N02q4wO__IDE-imms/s1600/IMG_6619.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOm5bVZ38esDMTe09vwR_hLjOz26dUI7spXS64pj_Zp9dU0JeOvoxbGcYakesDlSkoQvWcjDhdsTmkJIcE-pH3wBemwLayJfINUGUV1XAVaUR85bjavyJYAvBMm5N02q4wO__IDE-imms/s640/IMG_6619.JPG" width="640" /></a></div>
This is a meal my husband and I brought back with us from a small restaurant cafe in western Michigan. It traveled over 3000 miles to find it's way on our dinner table. And after traveling all those miles and over all that time, the dish has inevitably changed, but the inspiration behind it remains and several times a month we sit down to this, enjoying our meal of tempeh and nostalgia.<br />
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<b>Cuban Tempeh</b><br />
gluten-free, yield: 2<br />
preparation: 45 minutes<br />
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1 package tempeh, cut in thin strips<br />
1 cup vegetable broth<br />
2 tsp chili powder<br />
1/2 tsp coriander <br />
1/2 tsp cumin <br />
juice of 1 lime <br />
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1 cup brown basmati (or any other kind of) rice, cooked<br />
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1 can or 3/4 cup dried (soaked and cooked) black beans<br />
1 tbsp cumin<br />
pinch of salt<br />
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2 corn tortillas<br />
your assorted toppings (lettuce, green onions, salsa, avocado, etc)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7M9rFPGB2hNDloapW39qA7LMXrxPJe-PSqhz6GRHHYQH-fxsxR4y7HApGHEzbYAj_OLujBzx8A4g4aYGB-N_a_HcDVrtcO7qH2R3IqNWzSykElbjsTW3cAVUn9jrz7P-1Bj1yqLP8oGM/s1600/IMG_6625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7M9rFPGB2hNDloapW39qA7LMXrxPJe-PSqhz6GRHHYQH-fxsxR4y7HApGHEzbYAj_OLujBzx8A4g4aYGB-N_a_HcDVrtcO7qH2R3IqNWzSykElbjsTW3cAVUn9jrz7P-1Bj1yqLP8oGM/s640/IMG_6625.JPG" width="640" /></a> 1. Marinate the tempeh in vegetable broth, chili powder, coriander, cumin, and lime juice for at least 1 hour.<br />
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2. While tempeh is marinating, cook the rice according to directions. Once rice reaches a boil, turn down to a simmer, set aside and prepare the rest of the meal.<br />
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2. Heat up a cast iron skillet or heavy bottom pan. Once hot, pour in marinated tempeh (with liquid). Bring liquid to boil then turn down heat to a simmer. The broth will evaporate as it soak into the tempeh. Cook until all the broth is gone and the tempeh has a chance to brown on both sides. <br />
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3. Meanwhile heat up the black beans. Stir in cumin and salt. With a masher, smash the beans until no whole beans exist. Remove from heat and set aside.<br />
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Okay, you did it! Now it's time to assemble.... <br />
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Place a corn tortillas on the bottom of the plate. Top with rice, black beans, and tempeh in that order. Then top with your favorite toppings.<br />
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Enjoy! <br />
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<br />sarahhttp://www.blogger.com/profile/03168285344058682369noreply@blogger.com3