marcy – tucson edition « What the heck do vegans eat?

March 20, 2010

marcy – tucson edition

March 20, 2010 - marcy. Tags: Uncategorized

morezucchini-carrot-tahini muffin

2 tjs masala burgers on ezekiel bread. tj’s soy flax chips. bit of emily’s carrot

a single bite of the most disgusting candy i’ve eaten in recent memory. i think it was dolphin brand? it was bad to begin with but also old and vaguely minty-tasting. but vegan!

homemade graham crackers from emily c.’s recipe (sent in a letter to emily f.!)

homemade avocado “ice cream” (i had yet another ice cream maker fail [i don't understand why this always happens to me ): ] so we struggled a bit with the terminology for the food product we actually made. we were calling it avocado nourishment for a while but then we moved it from the freezer to the fridge and it became perfect pudding consistency! so whatever) Click for the recipe.

1.5 c. avocado puree (about 3 ripe avocados)
1.5 c. water
1 1/3 c. sugar (we used honey to taste)
1/4 c. lime juice
1/3 c. tequila (we left this out because we didn’t have any–perhaps this is why it didn’t crystallize in the maker?)

puree everything in a blender. refrigerate for an hour or overnight, and then put in an ice cream maker and follow instructions. regardless of whether you actually make ice cream or not, the result is pretty amazing!

several handfuls of cooked chick peas

quinoa and sweet potato slices roasted with olive oil, s/p

glass of rice milk

Comments (1)

1 Comment »

admin's comment:
March 24, 2010 at 1:12 pm

AVOCADO ICE CREAM!

[Reply]

RSS for comments on this post. TrackBack URL

recent recipes:
- Shortbread Cookie
  1/4 cup earth balance, 1/2 cup coconut oil, 1.75 cups flour, 1 cup sugar. soften earth balance and oil, mix in sugar until well-blended, then add flour until blended, form into whatever shape you like. poke each cookie with a fork. bake at 350 for 20-25 minutes.
- North-and-South-of-the-Border Wild Rice Salad
  - 2 c uncooked wild rice
  - 5 c water (or however much you need to cook your wild rice)
  - 3 corn cobs
  - 3 shallots, minced
  - 4 cloves garlic, minced
  - 1-3 jalapeños, seeds discarded, minced (1 is very mild; 3 is spicy)
  - 1.5 T olive oil
  - 1 T white balsamic vinegar
  - juice of 1/2 lime
  - pint cherry tomatoes, halved
  - handful of cilantro, coarsely chopped
  - salt and pepper
  Cook the wild rice and let cool. Grill or roast the corn (to roast, this method works well, baking for 30 minutes at 350F in the husk or in aluminum foil), then cut off the kernels (it's fun to keep some of the kernels attached to each other). Saute the shallots, garlic, and jalapeño in 1/2 T olive oil on medium heat, adding salt and pepper to taste, until cooked (3-4 minutes). Toss together the rice, sauteed vegetables, remaining olive oil, and the rest of the ingredients, adding salt and pepper to taste. Add more olive oil, vinegar, and lime if desired.
- Mustard, Lemon Baked Tofu
  
  2 blocks of tofu
  
  2 tbsp soy sauce
  
  4 tbsp olive oil
  
  4tbsp lemon juice
  
  4 tbsp dijon mustard
  
  2 tsp sugar
  
  2 tsp dried basil
  
  2 tsp thyme
  
  freshly ground salt and pepper
  
  1) mix all of the marinade ingredients together
  
  2) baked on 400 for 25-30 minutes turning halfway through
  
  3) enjoy
- Apple Sage Quinoa
  - 1 c dried quinoa
  - 1-2 potatoes, chopped into bite-sized chunks
  - 1-2 carrots, chopped into bite-sized chunks
  - 1-2 T olive oil
  - 1 onion, chopped
  - 4 cloves garlic, minced
  - an inch of ginger, minced
  - 10+ leaves of fresh sage, minced
  - crushed red pepper
  - chili powder
  - oregano
  - salt and pepper
  - 1 apple, chopped into small cubes
  - 1 can diced or crushed tomatoes (optionally replace half with tomato-chili sauce)
  - 1/4 c macadamia nuts, chopped (optional)
  - 1/4 c cilantro (optional)
  - 1/4 c scallions, chopped (optional)
  - splash apple cider vinegar (to taste, maybe 2 tsp?)
  Cook quinoa according to directions.
  
  In a pot, add potatoes and carrots and enough water to just cover them. Bring to a boil, and cook for a few more minutes, until just starting to cook, but not until too soft (like you would do with home fries).
  
  Saute onion, ginger, and garlic in the olive oil. After a few minutes, add the cooked potato and carrot, and cover. After a few more minutes, add the spices (sage, crushed red pepper, chili powder, salt, and pepper), and cover again.
  
  Cook until the potato and carrots are soft. At this point, add the apple, and saute for another minute or two. Then, add the tomatoes and macadamia nuts. Once hot, add the cilantro, scallions, and apple cider vinegar, plus more salt if needed.
- view all recipes
tags:
Search:
authors:
Archives:

March 20, 2010

marcy – tucson edition

1 Comment »

Leave a comment