I've tried this before, and decided I have it again tonight it's so yummy! It's a great chocolate fix. I found this recipe here, and decided it's good enough to share!
Ingredients:
4 Tablespoons Flour
4 Tablespoons Sugar
2 Tablespoons Cocoa Powder
1/2 Teaspoon Instant Coffee (optional)
Dash of Salt
A Few Drops of Vanilla Extract
2 Tablespoons Vegetable Oil
2 Tablespoons Water
Mix dry ingredients in a mug with a fork. Mix in wet ingredients. Make sure you get all the dry stuff from the bottom of mug mixed in!
Microwave for 1 min! (Adjust time by 15 seconds more/less depending on microwave, and your preference) Don't cook for more than 2 min or you'll end up with a cup of nasty!)
CAUTION: HOT AND YUMMY!!!!
I am eating one of these right now, and it is so good and gooey! I may make another one :)
*Ok, I am totally NOT making another one...it was sooo good, but I'm don't eat a lot of desserts and I almost couldn't finish it! Next time I'll try making half!
Tuesday, November 8, 2011
Monday, September 19, 2011
Orange-glazed tofu and asparagus
I tried a recipe last week, and am finally posting about it! This is out of my 1,000 vegan recipes book, and it was my first time trying to cook with tofu!
Ingredients:
2 tablespoons mirin
1 tablespoon cornstarch
1 (16 oz) package extra-firm tofu, drained and cut into 1/4" strips
1/3 cup fresh orange juice
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon sugar
1/4 teaspoon Asian chili paste
2 tablespoons canola or grapeseed oil
1 garlic clove, minced
1/2 teaspoon minced fresh ginger
8 oz thin asparagus, tough ends trimmed and cut into 1 1/2" pieces
Directions:
1. In a shallow bowl, combine the mirin and cornstarch and blend well. Add the tofu and toss gently to coat. seat aside to marinate for 30 min.
2. In a small bowl, combine the orange juice, soy sauce, sesame oil, sugar, and chili paste. set aside.
3. In a large skillet or wok, heat the canola oil over medium heat. Add the garlic and ginger and stir-fry unitl fragrant, about 30 seconds. Add the marinated tofu and the asparagus and stir-fry until the tofu is golden brown and the asparagus is just tender, about 5 min. sir in the sauce and cook for about 2 min more. serve immediately.
Well, as you can tell from my picture, my tofu didn't get golden brown. I don't think the mirin/cornstarch "marinade" was that great, but the asparagus and sauce was good. I couldn't find Asian chili paste, so I just used some Sriracha sauce-we call it "rooster" sauce. The author recommends eating this with basmati or jasmine rice, but I had some brown boil-in-a-bag rice, and it tasted just fine to me! I obviously need to work on my tofu-cooking skills, and I think next time I make an attempt with it, I'll press it first. I would try this recipe again, but I would double the sauce and use that as the marinade. And I would maybe use a little less sesame oil. I find it a little too intense...especially after what I tried today; which I'll post later this week.
Ingredients:
2 tablespoons mirin
1 tablespoon cornstarch
1 (16 oz) package extra-firm tofu, drained and cut into 1/4" strips
1/3 cup fresh orange juice
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon sugar
1/4 teaspoon Asian chili paste
2 tablespoons canola or grapeseed oil
1 garlic clove, minced
1/2 teaspoon minced fresh ginger
8 oz thin asparagus, tough ends trimmed and cut into 1 1/2" pieces
Directions:
1. In a shallow bowl, combine the mirin and cornstarch and blend well. Add the tofu and toss gently to coat. seat aside to marinate for 30 min.
2. In a small bowl, combine the orange juice, soy sauce, sesame oil, sugar, and chili paste. set aside.
3. In a large skillet or wok, heat the canola oil over medium heat. Add the garlic and ginger and stir-fry unitl fragrant, about 30 seconds. Add the marinated tofu and the asparagus and stir-fry until the tofu is golden brown and the asparagus is just tender, about 5 min. sir in the sauce and cook for about 2 min more. serve immediately.
Well, as you can tell from my picture, my tofu didn't get golden brown. I don't think the mirin/cornstarch "marinade" was that great, but the asparagus and sauce was good. I couldn't find Asian chili paste, so I just used some Sriracha sauce-we call it "rooster" sauce. The author recommends eating this with basmati or jasmine rice, but I had some brown boil-in-a-bag rice, and it tasted just fine to me! I obviously need to work on my tofu-cooking skills, and I think next time I make an attempt with it, I'll press it first. I would try this recipe again, but I would double the sauce and use that as the marinade. And I would maybe use a little less sesame oil. I find it a little too intense...especially after what I tried today; which I'll post later this week.
Friday, September 2, 2011
Listeria outbreak; illness linked to meats, cheese - Another reason to go vegan!
Just another reason to go vegan...I don't want to get these diseases!
2 dead in Colo. Listeria outbreak; illness linked to meats, cheese - KDVR
Black Bean and Corn Salad
Here in the Short house, we like our tacos, and nachos. Every time I head to the store, chips, salsa, taco stuff, and all the yummy toppings are on my list. While looking at all the very yummy-looking things on Finding Vegan, I came across this recipe. I found a very similar one in the cookbook I just got (thanks Borders for going out of business and 50% off!), and decided I would try the one that looked simpler/had less ingredients. So, after the kid, and husband were in bed, I figured I'd mix it all up so we could enjoy it the next day (I only made 1/2 the recipe in case we didn't like it.). Lunch came, and what does Steve want...a quesadilla! Normally I use leftover taco meat with onions, taco bell sauce, jalapenos, cheese. Well, there wasn't any taco meat leftover from the night before, so I decided to make his quesadilla with the black bean salad (which to me is more like a salsa...maybe we'll call it a salsad!), jalapenos, and cheese. I tried a couple bites of the salad before I made his lunch, and it was pretty good! I figured the taco bell sauce wasn't needed.
After Steve's first bite, I asked him how it was and he said "This is SO good! This is a restaurant quality quesadilla!". Awesome! I love when I try new things, and they actually end up being good! (I didn't add any avocado to it though.)
Here is this yummy salsad recipe I found here:
Serves 6 - 8
Ingredients
2 15-ounce can black beans, rinsed and drained (or about 3 cups cooked dried beans)
3 ears fresh corn, cooked, cooled and kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots (you'll need one medium shallot)
2 teaspoons salt
¼ teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil
6 tablespoons fresh lime juice
1 teaspoon lime zest (be sure to zest limes before juicing them)
½ cup chopped cilantro, plus more to garnish
2 Hass avocados, diced
Directions
Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a few springs of freshly chopped cilantro if desired. Serve at room temperature.
And lunch today was (for Steve) was nachos covered in this yummy salsad and cheese, and I had rice, lettuce, yummy salsad, and guacamole! SO GOOD!!! This is one recipe I will definitely be making again!
After Steve's first bite, I asked him how it was and he said "This is SO good! This is a restaurant quality quesadilla!". Awesome! I love when I try new things, and they actually end up being good! (I didn't add any avocado to it though.)
Here is this yummy salsad recipe I found here:
Serves 6 - 8
Ingredients
2 15-ounce can black beans, rinsed and drained (or about 3 cups cooked dried beans)
3 ears fresh corn, cooked, cooled and kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots (you'll need one medium shallot)
2 teaspoons salt
¼ teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil
6 tablespoons fresh lime juice
1 teaspoon lime zest (be sure to zest limes before juicing them)
½ cup chopped cilantro, plus more to garnish
2 Hass avocados, diced
Directions
Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a few springs of freshly chopped cilantro if desired. Serve at room temperature.
And lunch today was (for Steve) was nachos covered in this yummy salsad and cheese, and I had rice, lettuce, yummy salsad, and guacamole! SO GOOD!!! This is one recipe I will definitely be making again!
Thursday, September 1, 2011
Going Vegan
I decided to change my omnivorous diet, to an herbivorous diet. In other words, yes, I have made the decision to become vegan. I have been thinking about it for a while, but finally decided if I'm going to do it, I should do it now. Don't think I'm going to join an animal activist group or anything. Yeah, it sucks for all those animals, but I'm simply going for a vegan diet; eating whole foods, and trying to stay away from processed junk. I hope to live a VERY long, and healthy life. I would like to live past 100, and not be in a Hoveround! The way things are going these days with the Standard American Diet (or SAD!), I think our generation is going to be lucky if we all live into our 80's. I'm doing pretty good so far, but have found a couple things in the cupboard I'm in the process of clearing out, like my hot chocolate mix (containing dairy). I'd be fine throwing those things away, but I don't want to feel like I've wasted any money.
I chose to begin this blog to share the recipes I try and to share my journey during this lifestyle change! Now if only I could get myself to start exercising!
I chose to begin this blog to share the recipes I try and to share my journey during this lifestyle change! Now if only I could get myself to start exercising!
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