VeganMofo

Will soon be upon us, prepare for updates... maybe I'll even finish that Oyaki's entry.. it's saved in draft form now, really it is. Just mixing in photos/text on blogger is a pain.

Irony

I've been cooking alot, but my new house* doesn't have internet, my camera is full of gathering photos AND the PC is being serviced. AHH, the universe.

Anway here's a short run down of my meal post gathering:

corn on the cob
roast veggies (recipe to follow)
baked beans in tomatoe sauce, spiced up to loveliness
wild rice via rice cooker
3am chocolate lazy ass cake (again with the recipes)


* Read shack.


Roast Veggies à la no groceries
5 potatoes, washed not peeled
4 carrots ( baby carrots if you're desperate) again washy, no peely
1 onion
4 and half mushrooms (button style)
a handfull of frozen bussel sprouts
too much olive oil
really old garlic, that should have been thrown out.
Spices ( I'll try to remeber)

wash and chop everything, toss some oil in the baking pan then toss veggies+garlic.

Add more oil and shake, now comes the fun part add yer spices.
It's all fair game here, except salt I would hold off on all salt until after the baking, roots (potatoes being prime offenders) suck up salt, so you have no salty taste and all the salty related death, not cool.
SPices general rosemerry, fresh pepper, cayenne, Paprika(lots), taragone and anything else that looks good, powdered garlic if that's your thing etc.

toss pan into 400 oven, shake every 20 minutes till done.


3Am sugar rush cake
First, it needs to be 3am and you need to be in need of a sugar fix.. and without measuring utensils because you're really only half moved.
Now grad some diet pepsi and a box of deep chocolate duncain heins mix (check for milk etc).
open packaged and dump into bowl.
eyeball/assume what 10oz oz pepsi looks like, or poor until things look wet.
stir.
grease cake pan that has seen better days and poor in batter.
bake according to box, then longer because your new oven sucks.
While cake bakes combine room temp Earth Balance, big spoon of cocoa, too much icing sugar and a splash of chocolate silk. Then more sugar, mix/whip until it's a little runny then pop into freezer. One cake is nearly done take icing out and stir until resembles icing again. Don't wait for the cake to cool, ice anyways.
Then leave out all night and eat the next day at work with omnivores who will ask for seconds and thirds.
No word of a lie, tastes like a doughnut. Melted icing and all, yum.

Cul tech issue 1st post

In cul tech were making pasta, the recipe contains eggs so all and any alternative recipes I find are posted here for easy access:

Homemade Pasta

Pasta - Dough - -

INGREDIENTS

• 1/2 cup semolina durum flour
• 1 teaspoon olive oil
• 1/4 cup water

METHOD Combine the above ingredients to make a dough. Wrap in a towel and let sit for 30 minutes.

After the 30 minutes, start the water boiling, divide the dough in half and roll out each half, allowing the first sheet of pasta to sit while rolling out the second.

When the sheets are dryish, cut according to how you like your pasta.

The pasta maker recommends rolling, and folding in half before re-rolling. After rolling you are supposed to sprinkle some flour betwixt the two halves. If you create a dry enough dough, then you do not need to do this. In fact, the first time through the rollers, my dough is pretty crumbly at the edges, but a few more passes makes the dough much more workable.

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Mucenici (Romanian martyrs soup -- pronounced MOO-cheh-neech)
About 4 servings

1 cup unbleached flour
1/4 teaspoon salt
1/4 to 1/2 cup water
-or - purchased small pasta shapes, such as rings (ditalini) and bowties (farfalle)
additional water for soup
sweetener of choice, including at least part granulated (dry) sweetener -- sugar, Sucanat®, brown sugar, etc.
walnuts
cinnamon sticks
pinch of lemon or orange zest, optional
ground cinnamon or cinnamon sugar

This recipe is the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2006 The Cat-Tea Corner/JPB. All rights reserved. This recipe may be printed out for personal use. It may not be reproduced in any form for any other reason or purpose, nor included in any other recipe collection, online or offline, without prior written permission. For reprint information please contact us. Thank you.

Place the flour and salt in a mixing bowl. Slowly mix in the water until the dough is just stiff enough to knead. (Use only as much water as necessary to make an elastic dough; quantity will depend on how dry the flour and the air in the room are.) Knead the dough for ten minutes, flouring hands as necessary. Form into a ball, cover, and let stand at room temperature for one hour. On a floured surface, roll the dough into long, thin (about 1/4 inch or .6 cm) ropes. Cut into a length that can just wrap around your finger. Pinch the edges together to form a ring. Also make a few figure 8's by cutting a piece of dough twice as long as for the ring, making a larger ring, and twisting the middle to form an 8. (The figure 8's are for luck!) Flour hands and work surface as needed. As you finish forming each ring or 8, place it on a flour-covered dish or a piece of waxed paper. Let dry for about ten minutes, then turn over and let other side dry for about ten more minutes. Meanwhile you'll mix up the soup as follows...

Fill a large, heavy pot large or Dutch oven to 3/4 full with water. Add sweetener to taste, along with one or more cinnamon sticks. You can also add some lemon or orange zest (be sure to avoid using the white part, which will make it bitter). Bring to a boil over high heat, stirring occasionally to make sure the sweetener is completely dissolved. Remove any citrus zest pieces.

Lower the heat to medium, and drop the pasta shapes into the sweetened liquid. After a minute, stir gently to be sure the pastas don't stick together. Taste-test the pastas after about three minutes; cook only until tender. (You can also do this in several batches, removing the cooked pastas and adding more, if you have more than the pot can accommodate.) If using homemade pastas, they will normally be finished cooking once all the pastas have floated to or near the top of the water. Adjust cooking time if using purchased pasta. When all the pastas have been cooked, remove pot from the heat, and add back any pastas you've removed. Stir to be sure none are sticking. Then...

In a blender or food processor, grind walnuts with sugar and ground cinnamon (or combination cinnamon sugar). You can also chop the walnuts finely by hand and mix with cinnamon and sugar in a bowl. The sweetness should be to your taste, but as a general guideline try one cup walnuts to 1/4 cup sugar and 1/2 teaspoon cinnamon powder. Vary proportions to taste. Stir the ground walnut mixture into the soup pot and stir well. Allow to rest at stovetop for about ten minutes, then transfer to a bowl or plastic container and place in the refrigerator until just cool. Serve in bowls -- with or without a piece of cinnamon in each -- and watch it disappear!

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Eggless Homemade Pasta HT CD Veg MC HD ACC 20mins plus resting

Serves 4 Hot Cold Vegetarian Vegan Dairy Free Main Course Starter Accompaniment

Ingredients

350g/12oz Semolina Flour

Salt

120ml/4fl.oz. Warm Water (approx)

Instructions

1. Mix together the flour and about 1 teaspoon of salt in a large mixing bowl.

2. Add the warm water and mix to make a stiff dough, adding a little more water if the dough seems dry.

3. Turn onto a lightly floured surface and knead for 10 minutes. Cover with clingfilm and allow to rest for 20 minutes.

4. Divide the dough into 4 and, working with one piece at a time (keeping the remainder covered) roll out very thinly and form the pasta into desired shapes.

5. Cook in boiling salted water for 3 to 5 minutes. Drain well.

On a Blog related side note. My PC hates blogger, and I have attempted to make a post about the TV Nachos for about 3 weeks. The post allways clears just before being completed. Damn internet failure.

I also gave up technology for a few days, to test my will and all.

So.. post will be made here, starting now.

Including fixing the one I started and all the posts I should have made in LJ months ago.

Enjoy

-B.A.D.

Verdict?

Pasta turned out pretty good, a little chewy but yummy!
I used an estimated recipe from Lolo's post about raviolli and besides it sticking to everything like a mofo (my fault mostly) and my crunch for time. The filling, noodle, and sauce was great!
Kcam and Alison enjoyed it, alex ate a plate once I got home and I had a filling lunch and dinner.
Enjoy!
(BTW on the way home all my nice little shapes/cut outs stuck together terribly to the point where it was a big glob V.V, so I just cut them appart and rolled them into

little noddle/filling balls and they still tasted great.. but looked funny)


The Sauce is a simple stewed tomatoes with choped onions and fresh garlic, roast chillies and spices.