tag:blogger.com,1999:blog-52964112011-07-14T17:27:57.914-04:00Eat With BSNnot only are we indie snobs, we're food snobs too...raehttp://www.blogger.com/profile/17645640228001960228noreply@blogger.comBlogger341100tag:blogger.com,1999:blog-5296411.post-1114698210916326452005-04-28T10:16:00.000-04:002005-04-28T10:23:30.916-04:00TOFU SANDWICH SPREAD1 package extra firm tofu, squeezed and crumbled, a stalk or two of celery, chopped olives (one of those little cans of pre-chopped ones if you're lazy like me), half a small red onion, a chopped red bell pepper, and a bit of fresh parsley all mixed together with some mayo. The recipe didn't call for any spices but fuck that. I throw in a teensy bit of salt, lots of pepper, a Beckynoreply@blogger.comtag:blogger.com,1999:blog-5296411.post-1106754217147878642005-01-26T10:35:00.000-05:002005-01-26T10:43:37.146-05:00This is the one in the family cookbook, so I'm pretty sure it's the one we usually make. I'll call my mom today to make sure.
Simple Carrot Cake
2 c. flour
2 c. sugar
1 c. oil
4 eggs
2 t. baking soda
2 t cinnamon
3 c. grated raw carrots
1 t. salt
Combine sugar, oil and eggs and beat until well blanded. Sift drya ingredients and add to creamed mixture. Add grated carrots and blend well. Pour Beckynoreply@blogger.comtag:blogger.com,1999:blog-5296411.post-1102703857236265752004-12-10T13:26:00.000-05:002004-12-10T13:37:37.236-05:00Becky's Incredibly Easy Pumpkin Squares
1 pkg spice cake mix (no eggs, no oil just the mix in the bag.)
1 15 oz can pumpkin stuff
about 1 cup chocolate chips/chunks/whatever (I like dark or semi-sweet chocolate chunks)
Mix the pumpkin stuff and the cake mix in a bowl. Add the chocolate. (It's supposed to be thick.) Spread evenly in a 9x13 pan you've sprayed with cooking spray. Bake at 350 for Beckynoreply@blogger.comtag:blogger.com,1999:blog-5296411.post-1092397004926778732004-08-13T07:36:00.000-04:002004-08-13T07:36:44.926-04:00DON'T KNOW IF ANYONE STILL VISITS HERE: But this might be of interest: In a Vegetarian Kitchen | Recipes Galoresimon h bnoreply@blogger.comtag:blogger.com,1999:blog-5296411.post-1091835862348232112004-08-06T19:42:00.000-04:002004-08-06T19:44:22.346-04:00Stolen blatantly from I Have a Snake:
Today I made the South Beach Diet cookbook version of Thai Stirfry, with my own modifications. It's totally awesome.
There are three steps:
1. Put a can of light coconut milk (I used regular, because "light" is just coconut milk mixed with water and it's a ripoff) in the blender with 2 big cloves garlic and a half-teaspoon each lime zest and lemon zest. daisyhttp://www.blogger.com/profile/15690661154822112323noreply@blogger.comtag:blogger.com,1999:blog-5296411.post-1085559203214844762004-05-26T04:11:00.000-04:002004-05-26T04:13:23.213-04:00so, at whole foods you can do the build your own sammich thingy at the deli, and i go there all the time for lunch, so now the deli men are letting me get creative and use the special thingys. like the tofu. i had the best sammich ever today. i shall now explain.
foccacia.
pesto.
sesame tofu. (now wait, i know what you're thinking. sesame and pesto? eew. but now. yum. uber yum.)
raehttp://www.blogger.com/profile/17645640228001960228noreply@blogger.comtag:blogger.com,1999:blog-5296411.post-1084819985838823262004-05-17T14:51:00.000-04:002004-05-17T14:53:05.836-04:00As requested by the Eat with BSN goddess-in-charge, here's my recipe for Tofu Salad, my new favorite recipe ever. It's adapted from Quick, Simple and Main-Course Vegetarian Pleasures, where it's called "Mock Chicken Salad," but I'm not down with that.
Tofu Salad
1 lb firm or extra-firm tofu packed in water
1 1/2 T canola oil
1 T plus 1 t. soy sauce
1 1/2 ribs celery
1 scallion
3-4 T Nayonaise
daisyhttp://www.blogger.com/profile/15690661154822112323noreply@blogger.comtag:blogger.com,1999:blog-5296411.post-1084124606732276002004-05-09T13:43:00.000-04:002004-05-09T13:46:42.543-04:00In the post below I forgot to mention that you add the cumin in with the veggies, and that you'll probably need to add some water to help you mash the beans. If you're using dried beans, you could just use some of the cooking water.daisynoreply@blogger.comtag:blogger.com,1999:blog-5296411.post-1082758904710944172004-04-23T18:21:00.000-04:002004-04-23T18:27:21.030-04:00I always thought making refried beans would be difficult. Not so, children. I'm so poor this week that I'm using up everything I already have in the kitchen, which includes a can of black beans, so today I tried my hand. I found a bunch of recipes, consolidated them into one based on what sounded good and the ingredients I had at hand, and came up with a tempting delight. Serve with, or over, daisynoreply@blogger.comtag:blogger.com,1999:blog-5296411.post-1081286528940944692004-04-06T17:22:00.000-04:002004-04-06T17:24:52.763-04:00Now, the recipe below for tofu and rice is fine if it's just you, but if you're having company you'll want to make it extra-special with these three super-easy accompaniments. Seriously, they are really easy; two of them are just "throw stuff in the blender and turn it on" and the third is "toss some chickpeas and spices in a bowl and then put them in the oven for an hour."
Recipes from daisynoreply@blogger.comtag:blogger.com,1999:blog-5296411.post-1081266323402862442004-04-06T11:45:00.000-04:002004-04-06T11:48:06.060-04:00As long as we're apparently getting media attention, I should post a recipe or two, eh?
Spicy Tofu
Adapted from Diet for a Small Planet
2 pounds firm or extra-firm water-packed tofu
1/2 cup or more vegetable oil
2 t. turmeric
1 T. curry powder
1 T. cumin
1 T. dried basil
1 T. dried thyme
Lots of soy sauce
1/2 cup nutritional yeast
1/2 cup pine nuts
Remove all the excess water from the tofu: daisynoreply@blogger.comtag:blogger.com,1999:blog-5296411.post-1080546301750796932004-03-29T02:40:00.000-05:002004-03-29T02:47:36.013-05:00recipes from rachel's kitchen.
Pumpkin Bisque:
Ingredients:
2 tbsp butter or margarine (or vegan equivelent)
1/2 cup finely chopped onion
1/2 tsp celery seed
2 1 lb cans of pumpkin goooooo
1 13 3/4 can chicken broth (veggie broth works just as well)
2 cups half and half
1 tbsp lemon juice
2 tbsp sugar
2 1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp pepper
1/8 tsp mace
1/4 tsp powdered cloves
raehttp://www.blogger.com/profile/17645640228001960228noreply@blogger.comtag:blogger.com,1999:blog-5296411.post-1079991311819884072004-03-22T16:35:00.000-05:002004-03-22T16:37:39.966-05:00this picture looks too good to be true.
mmm...coffee jello
:D
claireclairenoreply@blogger.comtag:blogger.com,1999:blog-5296411.post-1073665929219564092004-01-09T11:32:00.000-05:002004-01-09T11:33:24.310-05:00I use this basic recipe and substitute all kinds of vegetables, even potatoes sometimes. It's pretty versatile.
Eli's Tossed Spicy Vegetables
2 1/2 cups broccoli florets
2 1/2 cups cauliflower florets (I find that one of those mixed bags of half broccoli and half cauliflower is the perfect amount)
2 tablespoons olive oil
1 medium onion, sliced
2 tablespoons minced garlic
1/4 cup chopped fresh Beckynoreply@blogger.comtag:blogger.com,1999:blog-5296411.post-1073665354940164502004-01-09T11:22:00.000-05:002004-01-09T11:23:50.106-05:00This one is super easy and quick and tastes amazing.
Paul Sorrensen's Crab Quiche
4 eggs
1 cup sour cream
1 cup small-curd cottage cheese
3/4 cup grated (not powdered!) parmesan cheese
1/4 cup flor
pinch of salt
4 drops Tabasco
pinch of nutmeg
3/4 cup diced crabmeat (I usually use more like a cup, cup and a half)
2 cups shredded Monterey Jack cheese
Preheat the oven to 350F. Butter a pie plateBeckynoreply@blogger.comtag:blogger.com,1999:blog-5296411.post-1073664986089859612004-01-09T11:16:00.000-05:002004-01-09T11:24:04.403-05:00I brought in The Ex-Boyfriend Cookbook today, so I thought I'd post a few of the recipes I've tried and loved. First up...
Milo Burda's Amazing Bean Soup
4 garlic cloves, chopped
1 onion, chopped
3 1/2 cups vegetable broth
1 can garbanzo beans
1 can kidney beans
1 can lima beans (I HATE lima beans so I usually double up on the garbanzo beans)
1 can pinto beans
1/3 cup brown sugar
2 teaspoons Beckynoreply@blogger.comtag:blogger.com,1999:blog-5296411.post-1072489294382612242003-12-26T20:41:00.000-05:002003-12-26T20:42:35.716-05:00Strange, strange, strange. I just logged in to post to my blog and instead of mine, I got this one. I quickly realized I'd signed in as daisy instead of daisers, and that I must have somehow been made a poster on this one...which I'd totally forgotten about...but hello, people.daisynoreply@blogger.comtag:blogger.com,1999:blog-5296411.post-1068339781965299792003-11-08T20:03:00.000-05:002003-11-08T20:03:00.050-05:00well i was posting in my blog and then i fucking erased it all and then i thought: no one reads it anyway so why not write something that maybe someone will read someday besides yourself? okay.
as promised, another lovely samich.
chevre samich
ingredients:
1) some bread. 2 slices per person that you're serving. if i were you, i'd go with seedy bread cause that's the best kind. personally i clairenoreply@blogger.comtag:blogger.com,1999:blog-5296411.post-1058796255728166062003-07-21T10:04:00.000-04:002003-07-21T10:04:15.736-04:00This had been in the bsn shared files:
Broccoli & Potato Soup
*serves 4*
2 tbsp olive oil
2 potatoes, diced
1 onion, diced
225g / 8 oz broccoli florets
125 g / 4 1/2 oz blue cheese, crumbled
1 litre / 1 3/4 pints / 4 1/2 cups vegetable stock
150 ml / 1/4 pint / 2/3 cup double (heavy) cream
pinch of paprika
salt and pepper
Heat the oil in a large saucepan. Add the potatoes and onion. Sautee', simon h bnoreply@blogger.comtag:blogger.com,1999:blog-5296411.post-1055995705359880782003-06-19T00:08:00.000-04:002003-06-19T00:09:38.120-04:00hi. it's claire. i'm cleaning out my 183 emails in my inbox. those are the one's i've kept and not deleted. realize that these are just mainly emails from rufus from like, the beginning of april to today. no digests, nothing. anyway, just realized i never did get to this. so i'm getting to it. here is my big bsn secret that i've been keeping from all of you: i can't cook. nothing nearly as clairenoreply@blogger.comtag:blogger.com,1999:blog-5296411.post-1053628835632070692003-05-22T14:40:00.000-04:002003-05-22T14:41:00.990-04:00I was cleaning out my inbox and discovered I had that pomegranate salsa recipe in there, so now I don't have to try and remember to bring it from home.
Everyone loves this stuff, so I'd recommend making lots and lots.
POMEGRANATE AVOCADO SALSA
1 ripe avocado, coarsely chopped
1 tomato, chopped
seeds of 1 ripe pomegranate **
2 Tbsp. minced onion
1/4 tsp. ground coriander (I usually reduce thisBeckynoreply@blogger.comtag:blogger.com,1999:blog-5296411.post-1052498740662603922003-05-09T12:45:00.000-04:002003-05-09T12:45:40.670-04:00hey morag -- does this mean you'll start exporting flake bars to the american masses?raehttp://www.blogger.com/profile/17645640228001960228noreply@blogger.comtag:blogger.com,1999:blog-5296411.post-1052402456150091522003-05-08T10:00:00.000-04:002003-05-08T10:00:56.166-04:00computers hate me, or so it seems. I'm giving up trying to post anything new so instead here is my yummy scrummy recipe for banoffi pie, as featured previously on bsn and in the stillwaitingtobephotocopied twang.
This is a supersweet local speciality from Sussex.
The base is the same as for a cheesecake (ie biscuit crumbs and melted butter. i like to use gingernuts
or hobnobs, i suspect moraghttp://www.blogger.com/profile/10953705056678115582noreply@blogger.comtag:blogger.com,1999:blog-5296411.post-936047772003-05-01T13:18:00.000-04:002003-05-01T13:18:19.980-04:00all in all it turned out alright. i mean, nothing spectacular on the stirfry front, but people's bellys were full. we did, however, make the pear ginger upsidedown cake, and that was wonderful.
stolen from epicurious -- amber made a vegan version using egg replacer, margarine, and soy milk and it was fine. we also used asian pears instead of bosc, because we like those better -- it needed raehttp://www.blogger.com/profile/17645640228001960228noreply@blogger.comtag:blogger.com,1999:blog-5296411.post-936017342003-05-01T12:20:00.000-04:002003-05-01T12:20:36.506-04:00raebear, i have some suggestions for your stir-fry. i would cook the pasta in the black bean sauce and the tofu in oil with ginger and some other spices - whatever you have, but strong-flavored ones like cumin and curry powder. the veggies should get soft at about the same time the tofu gets crispy (5-7 minutes) if you heat the oil before adding anything. let us know how it turns out...daisynoreply@blogger.comtag:blogger.com,1999:blog-5296411.post-932817052003-04-26T01:16:00.000-04:002003-04-26T01:16:25.933-04:00tomorrow amber and i are going to try to make a meal totally based around ginger. we have tons of ginger from a recipe that didnt actually call for fresh ginger, but we bought it anyway. anyway, i went to the asian foods market today and got some vermicelli, black bean sauce, napa cabagge, and japanese eggplant. we're going to stir-fry that all together with some tofu, and maybe some mushroomsraehttp://www.blogger.com/profile/17645640228001960228noreply@blogger.comtag:blogger.com,1999:blog-5296411.post-932200042003-04-25T00:01:00.000-04:002003-04-25T00:01:27.753-04:00okay, here's one that's not quite so gourmet as the others, nor is it vegan, but its familiar, grocery-store ingredients, ease of preparation, and spicy, cheesy mexican taste make up for that.
enchilada casserole
1 lb. shredded or grated chihuahua cheese (it'll be at mexican markets if nowhere else, and many large grocery stores have it, although not in central illinois. an okay substitute woulddaisynoreply@blogger.comtag:blogger.com,1999:blog-5296411.post-932187932003-04-24T23:37:00.000-04:002003-04-24T23:37:51.950-04:00trying to think what else i've eaten lately that turned out delicious. my housemate carol's hummus recipe is the only one i'll eat, but she's probably sleeping. ooh! roasted chickpea nuts. and spicy fried tofu. okay, here's what you do: make some rice, and also some spicy fried tofu (recipe in this message), and put the tofu on top of the rice and then add the roasted chickpeas (recipe in this daisynoreply@blogger.comtag:blogger.com,1999:blog-5296411.post-932183072003-04-24T23:27:00.000-04:002003-04-24T23:27:16.000-04:00here's the cucumber raita (cucumber-"yogurt" sauce) recipe from the voluptuous vegan that no one, not even meat eaters, could believe was vegan.
1 medium cucumber
1/2 tsp whole cumin seeds (or substitute ground cumin and skip step two)
1 pound silken tofu
1/3 c. canola oil
1/4 c. fresh lemon juice
1 T. plus 1 tsp. brown rice vinegar (or substitute any light vinegar)
1 1/2 tsp. sea salt
1/4 tsp. daisynoreply@blogger.comtag:blogger.com,1999:blog-5296411.post-932180412003-04-24T23:22:00.000-04:002003-04-24T23:22:14.313-04:00i forget which ones i'm supposed to post. okay, first i'll do the columbian black bean soup recipe adapted from the voluptuous vegan cookbook, because i've already typed it out for becky, rae and morag, so i just have to cut and paste it.
3 cans black beans
2 large dried chiles
10 cups water
1 tbsp cumin powder
1/2 c. olive oil
2 medium onions, diced
6 garlic cloves, minced
1 medium bell pepperdaisynoreply@blogger.comtag:blogger.com,1999:blog-5296411.post-928575692003-04-18T17:18:00.000-04:002003-04-18T17:18:44.436-04:00Thanks for setting this up! I will post my salsa recipe next week, but here's one to tide you over for a little bit. Rae and I made these for my Greek dinner and they were a big hit.
GOAT CHEESE AND SPINACH TURNOVERS
1T olive oil
1/2 c. diced red onion
2 garlic cloves, minced
2 bunches fresh spinach, stemmed and chopped
2 oz soft fresh goat cheese
1/3 c. toasted pine nuts
3 T. grated parmesan Beckynoreply@blogger.comtag:blogger.com,1999:blog-5296411.post-928534862003-04-18T15:42:00.000-04:002003-04-18T15:44:52.000-04:00abandoning my heritage and all attempts to make the page pretty - or - spinach pie
ok, heres the story if you havent heard it a thousand times: there are four pies. one for winter, one for spring, one for summer, one for fall. spinach pie is spring pie. i dont know what fall pie is. winter pie isnt really good. i cant make summer pie for the life of me. anyway, when the oldest daughter raehttp://www.blogger.com/profile/17645640228001960228noreply@blogger.comtag:blogger.com,1999:blog-5296411.post-928530472003-04-18T15:33:00.000-04:002003-04-18T15:33:59.076-04:00well rufus, the tortilla part is vegan (i think, only corn meal and water, right?) and surely using beans as a filling is good. yum! i'll be at my grandmothers sunday and monday night in dallas, tx, so i can see if i can find something!
and yay rae for setting this up!
Mr RMr Rhttp://www.blogger.com/profile/05656971363604013797noreply@blogger.comtag:blogger.com,1999:blog-5296411.post-928513172003-04-18T14:57:00.000-04:002003-04-18T15:06:12.000-04:00Hello. I'll try to find my recipe for vegan burritos... and also explain the finer points of burritos. Most of you have probably had bad tex-Mex style burritos as opposed to good California burritos. Anyway, hello to whoever's here. And, thanks to Rae.
-RufusRufushttp://www.blogger.com/profile/17762279210783841414noreply@blogger.com