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Sunday, December 12, 2010

Ginger Pear Pecan Waffles

I make waffles a lot. A LOT. So much so, that I barely even took pictures yesterday during waffle making. There's just one, of all the chaos:

I think you can still manage it though... :)

Ginger Pear Pecan Waffles:
(adapted from Vegan With A Vengeance)

2 cups flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. ground ginger
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. ground nutmeg
1 1/2- 1 3/4 c. soy milk
1/2 c. applesauce
2 Tbsp. oil
4 Tbsp. brown sugar
1 tsp. vanilla extract
2 pears, grated (They say Bosc, I used D'Anjou; any works really)
1/2 c. pecans (toasted or untoasted)

Preheat your waffle iron. Stir together the flour, baking powder, baking soda, and spices. Add the soy milk, oil, and applesauce, and mix well. Then add the sugar and vanilla. Mix again, and add the grated pears and pecans. After incorporating all of the ingredients, ladle the batter into your waffle iron, and bake according to its' directions. (usually until the light or bell goes off)

Serve with maple syrup. Enjoy!

Saturday, December 11, 2010

Hazelnuts

Oh Hazelnut tree,
Oh Hazelnut tree,
I wish that you were bigger
If that were the case
then debt I would erase
from eating homegrown hazelnuts

But right now you look just like a stick
If I ate twigs, I would get sick
Oh Hazelnut tree,
Oh Hazelnut tree,
Someday you will be bigger!

I really love hazelnuts (or filberts, if you prefer). I can't remember the last time that I actually cracked some from a shell; so I was sucked into buying some last week at the grocery store. They are fantastic though! And, because they are labor intensive, I only eat about 5 or 6 at a time. Instant workout and portion control. :) I highly recommend it!

Friday, December 10, 2010

Carrot Cake Cookies!

The other night, I wanted to make some cookies. I opened up Vegan Cookies Take Over the World, and 2 recipes in, I knew this was it! I tried some of the batter, and almost ate just a bowl of that for dinner... it's that good!


Carrot Raisin Spice Chewies, completely stolen from Vegan Cookies Take Over the World:
1/3 c. soy milk
1 Tbsp. ground flax seeds
1/2 c. canola oil (I used vegetable)
1/3 c. dark brown sugar
1 c. white sugar
1/2 tsp. finely grated orange zest (I used one mandarin's worth)
1 1/2 tsp. vanilla
1 3/4 c. flour
1 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. grated carrots, lightly packed
1/2 c. shredded coconut
1/2 c. chopped walnuts
1 c. raisins (I think I only had about 1/2 a cup and it was fine)
Preheat your oven to 350*. In a large mixing bowl, mix together the following ingredients: soy milk, oil, flax seeds, sugars, orange zest, and vanilla. Then add in the baking powder, spices, and flour. Mix until incorporated together. Lastly, add the carrots, coconut, walnuts, and raisins. Mix again. Taste it! Try to decide if you do in fact want to bake this. Contemplate eating cookie dough for dinner. Decide that maybe it would be nice to share, and then drop spoonfuls on the small-ish side onto parchment-covered cookie sheets. Bake 18-20 minutes. Remove from oven when they are browned. Let cool for at least 30 minutes before icing. (see below)
You can leave the cookies as is, or add a little bit of frosting to add some more citrus. I highly recommend it!
Lemon Glaze:
juice from 1/2 a lemon
zest from said lemon
1 1/2 c. powdered sugar (not sure if I used this much)
Juice the lemon. Add the zest. Add the sugar and mix mix mix! Scoop frosting into a ziplock bag, and push it all to one bottom corner. Snip a tiny piece off the corner, and pipe the icing onto cooled cookies.

Thursday, December 2, 2010

Winter Wonderland

This is what it was like a week ago, at my house:

Do you like my snow action shots?

Front street:

The view around our front porch tree:

I thought this was really lovely:

Winter flamingo!

This is my crazy pineapple sage, it was blooming in the heat of November, up until it snowed. (I'm joking about the heat here... you get that, right?)


Fuschias in backyard, also still blooming.

And my rosemary seems pretty happy too!

Wednesday, December 1, 2010

Yams, Glorious Yams! (and Kale!)

Last night, I made this delicious Kale and Yam Soup from Joy the Baker. My only changes were using the whole can of coconut milk, and adding a can of white beans for some protein. IT WAS SO GOOD!! You can read it here and make it for yourself, but let this picture entice you... Then I remembered this delicious sandwich I've had at Essential Baking Company a few times... it always sounds kind of weird, but ends up being awesome. Here is my take on it: Yam, Greens, and Leek Grilled Sandwich Filling: 4-5 leaves of chard, cut into ribbons 1 leek, sliced thinly 1 yam, peeled and cut into thin strips 1 Tbsp. olive oil Also: bread butter or margarine cheese if you like In a large frying pan, heat up the oil. Add the yam (or sweet potato) and leek, and cook thoroughly over medium heat until the yam is soft. You can add some water if you need to. Then, after they are cooked, add the chard. Cook until soft. In another pan, heat up some margarine or butter. Butter two pieces of bread. When the pan is hot, place one piece of bread on it, buttered side down. Add some of the yam/leek filling. You can also add some cheese if you like (I like smoked cheddar), or you can leave it as it is. After a few minutes, carefully flip the sandwich to grill the other side. Remove from pan, cut in half, and serve! (mine has homemade pickles!)
Essential Baking does this sandwich with their ultra-delicious Rosemary bread, but I used just regular whole wheat. Mmmm...