Ice Cream Disaster

Ashley got a new vegan ice cream cookbook recently.  We decided to make something.  It was kind of a disaster.  We opted for the S'mores ice cream.  The picture had the ice cream looking like vanilla but I am not sure how since the recipe calls for cocco powder and chocolate chips in the mixture.  Of well.  The marshmallows froze and were very hard to eat however, the ice cream was extremely soft.  Overall it was kind of a mess.  I thought I would share the picture regardless. 

Philly Cheesesteak

No much to report.  As always, the last part of the year is bogged down with long hours at the jobby job.  I had the day off today.  I got the gutters cleaned, cleaned the leaves off the driveway, and made some lunch for Ashley and I.

I used the recent tex-mex deli slices to make a philly cheesesteak and coupled with some fries and a spinach smoothie.  It was a nice lunch and apparently, these deli slices are incredibly universal.

Recipe Update: Spinach Smoothie

After much testing and experimenting, I have finally settled on a new recipe for my spinach smoothie.  It has a nice smooth flavor and the spinach taste is very mild.

I am aware that many of those out in the foodie blog world already have your own recipe for this drink drink them often.  However, there are some people who are not regulars in the food world that would benefit from such a healthy an delicious drink.

Since I got my new blender, I have been making these several times a week.  I have even let some co-workers try them and it has been very well received.  These are not your typical foodie types, they are the fast food on your break and a quick energy drink on your way to the time clock types.


I hope that some new people try this healthy and delicious drink (mum...im looking at you).

Spinach Smoothie

1 banana
1 kiwi
4 oz of spinach
1  1/3 cup of apple juice
1 tablespoon of liquid sweetener
1/2 tablespoon of fresh ginger

Combine all ingredients in a blender and puree until smooth.  Be sure that all of the spinach has completely liquidfied.  For the liquid sweetener, I use agave nectar but corn syrup, honey or even maple syrup could all be used.


I use frozen ginger so I always have enough.  I recommend buying the root and peeling it.  Toss it in a seal-able bag and freeze it.  Later, you can use it with a shredder for stir-fry or whatnot.  For this, I cut off a chunk of ginger and toss it in the blender.

Dinner on the eve; Tarragon Mustard Dressing

When Ashley got back from her out of state adventure, we had a nice dinner.  For some reason I had the eve of christmas off before a long week at work.  We made sure to make it memorable with some great food.

I made some portobello mushrooms strips, we made some amazing corn bread, a couple mango smoothies, and a salad for some lighter fare.

Tarragon Mustard Dressing

4 cloves of garlic
1/2 cup of fresh tarragon
1/3 cup of water
1/3 cup of oil
2 tablespoons of red wine vinegar
1  1/2 tablespoons of dijon mustard
1 tablespoon of onion
1 teaspoon of salt

In a blender, puree all ingredients until smooth.  The tarragon leaves will shred but not puree and this is fine.


I am looking for some ideas.  I really enjoy making salad dressings but have trouble finding good pictures of the dressing.  Often, once it is on the salad, the visual appeal is gone.  Any ideas?  What to other people do for good salad dressing pictures?

Tex-Mex Deli Slices

With all the work upcoming over the next week or so I wanted to make some food that I can take to work with me that was cheap and filling.  It has been nearly 2 months since I have bought any food while I am at work. This has been a massive financial savings.  This recipe was based on my Deli Slices that I created a month ago.  It is the newest variation.  I hope to create several lines of deli slices.

Tex-Mex Deli Slices

4 cloves of garlic

15 oz of black beans
2  3/4 cups of wheat gluten
1  3/4 cup of vegetable broth
1/2 cup of corn
1/2 cup of portobello mushrooms (cubed)
1/4 cup of cumin
1/4 cup of onion
1 tablespoon of cayenne pepper
1 tablespoon of chipolte pepper flakes
1 tablespoon of flour
1/2 tablespoon of paprika
1 teaspoon of liquid smoke
1 teaspoon of salt
1 teaspoon of pepper


In a pot, bring the vegetable broth to a boil.  In a blender, combine the black beans, corn, mushrooms, cumin, onion, cayenne pepper, chipolte pepper flakes, liquid smoke, salt, and pepper.  Once the broth has been brought to a boil, add it to the blender and puree for 30 seconds until the beans have broken up a bit.  There is not need for it to be smooth, in fact, some texture is nice.

In a large bowl, add the wheat gluten, flour, and the blended mixture.  Quickly, stir until the dough until it is all moist and no dry gluten exists.  Place the gluten on a sheet of tin foil and roll like a burrito.  Twist the ends like to avoid an open end.

Steam in a large pot or steamer for 1 hour.  Then bake in the oven (still in the foil) for 30 minutes.  After 30 minutes, flip and bake for an additional 15 minutes.  Let cool and serve.

Roasted Red Stuff

I typically have a very good memory when cooking.  I can recall all the ingredients and the amounts without writing things down.  Today, after an early meeting, I picked up several veggies at the farmers market and went home.  While on the phone, I tossed some things in a baking dish with some broth and baked it for awhile.

I did not expect it to turn out all that well so I did not pay much attention to what I was doing.  About an hour later, I pulled it from the oven and the beets had made the entire dish completely pink.  I scooped some onto a plate and sat down.  Seconds later, I was eating another plate full.  While writing this, I am on my third.  This was amazingly good.  Perfect autumn dish.

Apparently, I will need to make it again and be a bit more conscious with what I put in it.  That way I can share.  Either way, this made my afternoon and I have enough to take some to work for a couple days.

Lemon Donuts!

A good friend text me and said they were going to get some vegan donuts in a bakery in Florida.  I was jealous.  I never want to be left out of the vegan pastries.  What was I going to do?  I made my own!

I actually used my lemon cake recipe which has been a big hit.  It worked perfectly and I used the glaze (slightly adjusted) to coat them.  The came out great and I was very please.  Now I have my own dozen donuts.

With the extra batter, I poured it into a loaf pan and baked a little cake.  Now I have snacks for a few days.

For my long day at work on Sunday, I made some late night pasta to take for lunch and dinner.  I did not think much of it as I was making it but it came out pretty well.  I will make this again with a bit more focus and share a recipe at some point.

Raspberry Cream Smoothie

I have still not gone a day without using my new blender.  It is quickly becoming a kitchen necessity.  Thus far, I have mainly been using it for drinks.  It is allowing me to eat (well, drink) healthier and making for some tasty treats.

Myrna has been my smoothie tester for the last week or so.  I have been bringing them to work in a thermal mug and whenever she has been there, she has tried them.  She says this one is the best yet.

Raspberry Cream Smoothie

1 banana
3 cups of frozen raspberries
2 cups of apple juice
1/2 tablespoon of agave nectar
1/2 tablespoon of sugar
1/2 tablespoon of vanilla powder

Puree all ingredients in a blender until smooth.  I prefer frozen raspberries in the because then end up a little thicker and certainly colder.  This comes out very creamy and almost has a melted ice cream feel to it.

I have a Priscilla

I have a Priscilla!  I am aware that does not make any sense to most people.  Growing up, Priscilla was my Grandfather's wife.  We did not call her our grandmother or step grandmother, she preferred Priscilla.  Never questioning it, that was always who she was.  She played a significant role on my life, especially as I grew older.  She had an urban garden in her backyard and getting involved was always a highlight of my visit.  As I grew older, it tried my best to help plant and tend the garden.  In fact, Priscilla was the person who taught me my first gardening skills.  Now, when I visit Maine, I always make sure I see her, she is important to me.

When I had my first apartment, she got me a sprouting contraption.  I think it was called a Bio-set.  I used it until it broke.  It was amazing to have fresh sprouts.

As I came home yesterday, there was a package on my porch.  All gifts make me happy and when I saw her name on the return label, I knew it would be good.  I tore it open to find a book on kitchen gardening and a new sprouting machine!  I am so excited to use this and will be getting some seeds today.  It is great to have people like this in my life.  I am fortunate.

I also got a few cards.  One was in the package from Priscilla and the other was from my mum.  I appreciate the fact that everyone is my life respects the fact that I am atheist.  All the cards were for seasons greetings or new years.  My mum's card had some great pictures of her birthday party back in November.

National day of...

I am not a nationalist so celebrating those quirky national day of... types does not interest me.  However, Tuesday was national cupcake day.

Late in the afternoon, there was a light knock on my front door.  I answered to be presented with a pair of amazing cupcakes.  Who am I do be a curmudgeon?  I graciously took them in and had a nice snack that night.  Yummy vegan cupcakes!

Before work yesterday I made a stir fry with some soy curls that I won during Vegan MoFo.  It turned out great and was a nice lunch.  Hopefully I will become inspired and motivated to share some new recipes soon.

I anticipate a tough couple of weeks at the jobby job.  The holidays are generally filled with long brutal hours.  Lets home I make it through.