January 27, 2010


January 27, 2010 - .  

breakfast burrito with amy’s traditional refried beans, fried potatoes, baby spinach, roasted tomato salsa, salsa huichol

hide bread with horseradish hummus and baby spinach (see previous); grapefruit

i got this idea for a twist on ants on a log from my housemate andrea: save swiss chard stems (especially the beautiful red ones) and substitute them for celery! more flavor and color. i did this today and topped the stems with central market organics peanut butter and raisins from fiesta

i spent the afternoon making two things to go directly into the fridge/freezer for the next few days, but i ate a little of each of them so i’ll put them here: split pea soup from the vegan table, and shiner bock beer bread based on some recipe i found online when i was trying to figure out if shiner beers are vegan (they allegedly are!). click here for the bread recipe.


  • 1 bottle shiner bock
  • 2 tsp active dry yeast
  • 1/4 c molasses (or honey, agave)
  • 2.5 c (+ about 1 c) whole wheat flour
  • 1.5 c unbleached all-purpose flour
  • 1/2 tsp salt
  • 1/4 c oil

the night before, open the beer and let it go flat.

dissolve yeast in 1/4 c warm water. let sit a few minutes until it smells yeasty and looks a little foamy, then stir in the molasses and mix. add flours and salt, mix. add oil and beer and mix to form a not-too-sticky dough (i had to add another 1/2 to 1 c of flour) and knead for 10 mins, until somewhat spongy. place dough in oiled bowl, cover with warm damp cloth, and let rise 45 mins/until doubled in size. punch down and divide into 2 or 4 loaves (i didn’t and my loaf turned out monstrously huge!) and place on oiled baking sheet. score twice on top of each loaf with knife, then let sit covered another 45 mins/until doubled, while oven preheats to 350. bake 30 mins.

THEN, since i hadn’t put off my homework long enough, i decided to do an experiment: low-fat-frying the spelt blueberry muffin recipe from the babycakes cookbook. i also changed a couple of other things based on what i had (not enough agave, more than enough blueberries), but overall i think they turned out really good and not too different from the full-fat version–just a little less crumbly. i ate one and put the rest in the freezer for future breakfasts. click here for my adapted recipe.


  • 2.25 c whole (not white) spelt flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 c applesauce
  • 2 tsp canola oil
  • 2/3 c non-dairy milk
  • 2 tsp vanilla extract
  • 1 tsp lemon zest (optional)
  • 4-6 oz blueberries

preheat to 325. line/oil 12 c of muffin tin (i recommend reusable silicon liners). mix flour, powder, soda, salt. then add applesauce, oil, milk, extract, zest, and stir until batter is smooth. fold in blueberries. bake 22 mins.

for dinner, my housemate john made smothered sunchokes with tomato and onion from marcella hazan’s essentials of classic italian cooking and served it with linguine

with dinner, 365 brand trackers crossing shiraz: NOT VEGAN. from barnivore.com: “The 365 Trackers Crossing is not suitable for vegans. The winery clarifies the wine with gelatin, milk, and isinglass.” wtf whole foods??? you set rigorous standards for sourcing your all-natural cruelty-free body care products, and then your house brand of RED WINE, which i am actually putting INTO my body, is made with MILK and BLADDERS?

adagio honeybush hazelnut tea, sweetened with agave

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