Archive | September, 2008

Cherry Almond Muffins

26 Sep

So, I’ll plug Vegan with a Vengeance any chance I get. I made the cherry almond muffins from in there, though I actually couldn’t find any cherries. Can you believe it? So I used a trick (that Vegan with a Vengeance taught me) and bought some dried cherries and then just soaked them in hot water for five to ten minutes. Then I took these to a breakfast that my family was doing. They were weird about eating tofu but they weren’t suspicious of muffins at all.

They might have been my favorite ones so far. Next – ginger raisin bran muffins!




25 Sep

Me and Ellen love dumplings, so we made them. Look at these.

So, like, I can’t find the recipe I used for the dough, but inside we put cabbage and carrot and baked tofu and probably some other things. It was delicious. I boiled them first, and then browned them in some peanut oil. We ate them with soy sauce and sriracha.

I feel real bad I can’t find that dough recipe. It was a pain in the ass enough to find it in the first place. Sorry dudes.


Chickpea Bulgur Pilaf

21 Sep

“Okay, so what is a pilaf?”  Bret asked me while I was finishing up cooking tonight.  I wasn’t sure.  Apparently, it depends on who you ask.  The internet has told me that it’s a dish where the grain is browned in oil first.  Then the internet told me that it’s a steamed rice dish with meat, vegetables, and seasoned broth.

I don’t know if what I cooked is a pilaf or not, but it was tasty.  I pulled this recipe out of an old, old Weight Watchers magazine, and I was looking for something pretty easy to cook for dinner tonight.

If people are still reading, we are still around.  I moved to Ithaca last weekend and started a new job last week and it’s been pretty super so far.  I didn’t want to neglect the ‘blog any longer, and I wanted to feed Bret.  So I did both.  Here’s the recipe!


1 tsp. olive oil

1 cup sliced scallions

1/2 cup chopped celery

2 cloves garlic, minced

2 1/2 cups water with a veggie boullion cube dissolved in it

1 1/2 tsp curry powder

1 tsp cumin

1/2 tsp salt

1/4 tsp cayenne pepper

1 1/3 cup bulgur

15 oz. can chickpeas, drained

1/4 cup dried currants

1/4 cup toasted pine nuts


Cook the scallions, celery and garlic in olive oil in a large pot until softened.  Add the spices, broth and bulgur and bring to a boil.  Turn off the heat, cover and let sit for about 30 minutes, until the water is absorbed.  Add in the chickpeas, currants and pine nuts and stir to combine.  Eat!

It was super easy to make, and the spices were just enough.  I tend to go overboard with cayenne sometimes, but it was plenty to leave a little bit of heat in my mouth without being overly spicy.

This makes a big pot full, Bret and I ate a bunch and I still have three servings of leftovers.  Mm!

– Ellen

Two Soups!

8 Sep

I’m obsessed with soup.  I eat it almost every day.  Even during the summer.  Especially during this summer, because the office I work is so cold I could wear my winter coat if it still fit me.  I’m often sitting at my desk at around 2 or 3 in the afternoon, drinking a cup of tea and rubbing my hands together to get the blood flowing.

So anyway, bringing soup for lunch is good for getting my belly warmed up.  I like to make a pot over the weekend so I have it for lunch a good portion of the week.

I’m going to share the last two soups I made, but I promise to make something different and exciting next time.  Promise!

Soup #1: Lentil and Tomato Soup with Spinach


4 cups water with a veggie bouillon cube dissolved in it

1 cup lentils

1 Tbsp. olive oil

1 large onion, chopped

1 small green pepper, chopped

1 stalk celery, sliced

1 cup tomato sauce

1/4 cup salsa

10 oz. frozen chopped spinach, thawed and drained


Bring the broth to a boil with the lentils.  I heard somewhere that letting lentils boil rapidly for a minute or so before turning them down to simmer gets rid of whatever makes lentils give me mad gas, but whatever.   Simmer this until the lentils are tender.  It should take about a half hour.

Meanwhile, cook the onion, pepper and celery in a pan with the olive oil until they’re soft.

Add the veggies, tomato sauce and salsa to the lentils and mix it all up.  Let this simmer for another 30 minutes or so and add seasonings if you need to.  Then mix in the spinach and let it cook until it’s all warm.  Eat!


Soup #2: Caribbean Black Bean and Eggplant Soup

(I bastardized an already bastardized recipe.  But it was tasty!)


1 Tbsp. canola oil

3/4 cup green pepper, chopped

1 large onion, chopped

1/2 cup celery, sliced

1 clove garlic, minced

1 1/2 tsp. cumin

3/4 tsp. allspice

1/2 tsp dried parsley

1/2 tsp. dried basil

1/4 tsp. salt

28 oz. canned whole tomatoes in puree

2 Tbsp. water

1 Tbsp. maple syrup

zest of one lime

1/2 large eggplant, peeled and cubed

1 cup black beans

as many dashes of hot sauce as you want


Cook the onion, celery, green pepper and garlic in the oil for a few minutes, until they’re softened.  Mix in the dry spices and cook a few minutes longer.  Add the tomatoes (breaking them up), water, maple syrup and lime zest.  Bring that to a boil and cook about 15 minutes covered.  Then add in the eggplant and cook covered for another 10 minutes, until the eggplant is softened.  Mix in the black beans and hot sauce and cook until it’s warmed through.  It would be good over rice, or you could eat it as is like I did.


– Ellen