February 7, 2010July 21, 2010 by betsy

The Mini and Great Danes Rest after a Competition of Super Bowl Proportions

After a rousing game of “pull” this morning, the Danes take a rest. Notice the pull toy is right in the center. It must have been a tie.

Time to change the sheets…

(With all these dog photos, I bet everyone is glad I don’t have children!)

February 7, 2010December 15, 2013 by betsy

Vegan Cheese Ball with Chipped “Beef,” Mushrooms, Green Onions and Black Olives–A Great Holiday or Super Bowl Snack

Yield: 1 Cheese Ball

This is one of those treats I remember from childhood. It was always a favorite and it always signaled the Christmas holidays. Of course, I haven’t eaten it in MANY, MANY years, but this Christmas when I was home, we stopped over to visit the Crumbleys, some family friends–our parents have known each other since college–and Ann and her chef son, James, had actually made this particular cheese ball. I was filled with nostalgia and determined to clean it up vegan style. It’s a little late for Christmas, but it’s just in time for the Super Bowl!

1-14 ounce box extra firm tofu, drained
juice of one lemon
1 tablespoon Amino Acids
1 tablespoon balsamic vinegar
1 tablespoon light miso
1 tablespoon vegan mayonnaise
1 teaspoon prepared mustard
2 tablespoons nutritional yeast
1 teaspoon pickling or “corning” spice (grind or crush if some of the spices are whole)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Season Salt to taste
coarse sea or kosher salt to taste
1 cup toasted chopped pecans
2-4 green onions, thinly sliced
1 small or medium can mushrooms, drained (ordinarily, I would NEVER use canned mushrooms, but they are a key ingredient)–I prefer the medium size can
1 small or medium can sliced black olives (ditto about the canned product)–I prefer the medium size can

Garnish: 1 small bag pecan chips

Puree first 13 ingredients in food processor until smooth, stopping and scraping down bowl as necessary. Transfer to a medium mixing bowl and stir in remaining ingredients, except pecan chips, by hand.

Line a medium sized bowl–as half-spherical in shape as you can find–with plastic wrap. Spoon and press “cheese” mixture firmly into bowl; smooth top. Fold ends of plastic wrap over to cover. Refrigerate several hours or up to a couple of days to allow “cheese” to set and flavors to marry. Fold plastic wrap back from top surface of “cheese” ball, place a serving platter on top, and invert ball onto platter. You may have to tug gently on corners of plastic wrap to help it release. Remove plastic wrap, gently press pecan chips into the surface, and serve with crackers or small toasts.

February 7, 2010July 21, 2010 by betsy

Vegan Dehydrated Pumpkin Powder from Barry Farm Foods

If you’re not familiar with dehydrated pumpkin powder, I want to introduce you to one of my favorite kitchen companions. I am an absolute “freak” for pumpkin, but sometimes the water content is too high for the desired results, meaning that in order to achieve a rich pumpkin flavor, sometimes the dough or batter becomes too moist.

Enter dehydrated pumpkin powder. I order mine from Barry Farm Foods, but if you “google” the product, you will find a variety of sources. Barry Farm sells theirs in 4 ounce bags, but you can also purchase it from other sources in one-pound jars and even in bulk.

I use it in my Vegan Chewy-Crisp Pumpkin Cookies, but I want to experiment with it in a pasta dough.

They also carry a variety of other powders, like artichoke, for which I have big plans! Mmm…

Image Credit: Barry Farm Foods website. (Note: in actuality, the powder is not this yellow; it’s more yellow than what you might think of as “pumpkin-colored,” but it’s not electric!)

February 3, 2010July 21, 2010 by betsy

Vegan Mediterranean Couscous

Yield: 4 servings

The weather in our area has been better for staying indoors than anything else. So, I created this habit-forming dish bursting with vitamins, color and flavor from all ingredients I had on hand requiring no snowy trip to the grocery store. However, the reason I had the grape tomatoes “on hand” was because I had carried them by hand and on foot from the grocery store a day or so earlier. Though other people were driving, it didn’t seem like a good idea to me. Walking to the bank and grocery store was treacherous enough, although, actually, kind of fun.

1 1/2 cups vegetable stock
1/2 cup coconut milk (I used lite)
2 cups couscous
4 tablespoons Muhammara (recipe follows)–optional, but adds lots of flavor and some nice color
1 tablespoon Mediterranean Pesto (I make mine from equal parts basil, mint and cilantro + olive oil, lemon juice and nut of choice)–optional but, again, adds flavor and a little color
1 tablespoon lemon juice
2 tablespoons nutritional yeast
2 green onions, thinly sliced
20 grape tomatoes, halved
4-5 black olives, pitted and coarsely chopped
1/2 cup chopped pistachios or cashews
coarse sea or kosher salt

Bring stock and coconut milk to a simmer. Pour over couscous, cover, and let sit for 5 minutes. Add remaining ingredients as you fluff couscous with a fork. Serve warm or at room temperature.

Vegan Muhammara (Middle Eastern Red Bell Pepper, Walnut and Cumin Spread)

Yield: 1 3/4

1-7 ounce jar roasted red peppers, drained

2/3 cup fine fresh or dried bread crumbs

1/3 cup walnuts, lightly toasted and chopped fine (toast at 350 degrees for 10 or so minutes)

2-4 garlic cloves, minced

1/2 teaspoon coarse sea or kosher salt

1 tablespoon fresh lemon juice, or to taste

2 teaspoons pomegranate molasses (wonderful stuff, but you can substitute a sweet dark syrup of your choice)

1 teaspoon ground cumin

1/2 teaspoon dried hot red pepper flakes

1/2 cup oil (the original recipe called for 3/4 cup which was too much; in fact, though thicker, the spread is actually delicious with very little or no oil)

Combine all ingredients except oil, if using, in the bowl of a food processor fitted with a metal blade. Process until smooth and, with motor running, drizzle in optional oil until the mixture comes together.

Muhammara Source: I cut this recipe out of a culinary magazine a few years back, but I regretfully neglected to note which one.

February 2, 2010July 21, 2010 by betsy

Both Miniature and Full-Size Great Danes Love Snow Days in Our Household

Sorry… I felt compelled to post another irresistible photo of the Danes. School was cancelled again today due to snow, so while I graded and cooked (stay tuned for a new cookie post), the pups snoozed. Perhaps this cozy scene isn’t so remarkable if you don’t know where these two started. Let’s just say Huff Daddy (the big Dane) was none too thrilled when young Mini-Me (Miss Minnie, actually), the Miniature Great Dane, came to live with us just before Christmas.

Notice the dark green blanket on our bed. That actually belongs on the nearby dog bed. Minnie–who we understand formerly lived with a homeless man who, sadly, disappeared–has maintained her gypsy ways: she carries her bedding (blankets and pillows) around with her throughout the house. (She is also quite the scavenger.) You can probably see why we chose chocolate brown sheets and blanket for our personal bedding. The “peanut butter and chocolate swirl” dogs blend right in.

February 1, 2010February 10, 2011 by betsy

Vegan Baked Apples Baklava

Yield: 4 servings

If you love baked apples and baklava (without the honey, of course)–heck, maybe even if you don’t–you will flip over this recipe. It is so warming on a crisp morning or evening and is as good for breakfast as it is for dessert. (It’s not heavy, but it is generously proportioned, so it best follows a meal on the lighter side.) Don’t be tempted to dispense with the sauce, as it adds just the right contrast in texture, temperature and tartness. Similarly, the combination of vegan butter and olive oil is very intentional, as the latter lends an ultra-appealing savory quality to the dish.