Sunday, 28 September 2008

Nearly time for Halloween, and last nights dinner

We took the girls shopping for their Halloween costumes today,because they are getting excited about it being nearly Halloween-month. M chose to be a witch (again) and R wanted to be a unicorn - R hasn't taken her costume off since we got home. I hope it will last to Halloween! Aren't they both too cute for words!
For dinner last night I made a Pad Thai Risotto. That is I took the flavourings and ingredients from a pad thai and used them to make a risotto, so the dish title is pretty self explanatory. I didn't write the recipe down and while it was OK I don't think the concept as a whole was worth repeating too soon. A girls got to experiment though, right.

Friday, 26 September 2008

Leek Cream Cheese Muffins

As requested by Chantal and my sister, Fiona. Same photo as before.
Loaded with leeks and having just a hint of dill, these smooth tasting muffins are super moist, enough for a light lunch with salad or soup and great as a snack. I really love leeks so I really love these, if you’re not a leek fan, maybe not so much.

Leek and Cream Cheese Muffins
Makes 12

4 C Leeks – about 4 large, trimmed, rinsed and finely sliced
½ C vegan Cream Cheese **
1 ¼ C Soy Milk
¼ C Oil
1 C Plain Flour
1 C All Purpose Whole Wheat Flour
2 t Baking Powder
½ t Baking Soda
¾ t Dill
½ t Salt
¼ t Black Pepper

- Preheat oven to 375F and prepare Muffin tins.
- Over medium low heat sauté the leeks until soft, just starting to brown, about 8 - 10 minutes. Remove from heat.
- In a large bowl whisk together the cream cheese, soy milk and oil, cream cheese lumps are OK so not too smooth. Add leek mix and stir to combine.
- Sift the remaining (dry) ingredients into a separate bowl and then add the wet ingredients, mixing to just combine.
- Spoon into muffin tins and then bake for 20 – 25 minutes until tests done.
- Cool in tins for 5 minutes before transferring to cooling rack.

** the only brand I've found near me is Tofutti. Trans fats and all, I know. If you have access to trans fat free vegan cream cheese then use that instead, and if not then use what you can buy near you, obviously.

Wednesday, 24 September 2008

Patatas Bravas Mexicana

This was my lunch today. A take on the Spanish classic.
No recipe - as I forgot to write down quantities but here's what I did. I had some leftover baked potato which I cut up, tossed in a tinsy bit of oil, salt and pepper and baked again for about 30 minutes. I topped the potato with some sauteed red onion, garlic and red pepper which I spiced with coriander, cumin, red chili flakes and lots of cilantro before adding some tomato sauce and fresh diced tomatoes, I reduced this a little and it was done. Would have been even better with some guacamole, and vegan sour cream, to add to the mexican-ness of it all;, but I didn't have an avocado.

I may make this again and write a recipe for it next time!

Tuesday, 23 September 2008

Cute little girls playing minigolf.

What it says above - from on our holiday to Parksville, BC. They both had so much fun - I think we played minigolf every day!!

Monday, 22 September 2008

Muffin Teaser

A couple of pictures today of some muffins I made at some point in the period I was neglecting to blog. If you want the recipes leave a comment and I will post them later in the week....

PB and J Muffins

Leek and Cream Cheese Muffins

I liked the leek ones best myself.

Sunday, 21 September 2008

Happy Birthday to me!

I have neglected your dreadfully dear blog, and I know it, and I feel guilty about it.

But it will all change soon when the Vegan Month of Food comes to town in October. I have committed to participating and will be posting most days in October - maybe not with recipes, and maybe not with lots of pictures but it will be a start to get me back into the blogging habit, I hope.

No excuse but here's my excuses - I have been super busy with back to school, (M is Grade 1 and R is in Preschool) and changing from looking after Baby Megan to 2 other girls (Big A and Little A) and getting back into routines.

Today is my 37th birthday so I'm off to enjoy being the birthday girl.