295. halloween cookies.

 

We had alot of halloween festivities this weekend, so we made some halloween cookies to make the weekend even more fun. We used the roll out sugar cookie recipe from Vegan cookies invade your cookie jar, then iced them with this icing recipe I found on pinterest. The icing really did stay hard, which made it easy to transport these cookies. I had to add a little extra soymilk though, b/c it was pretty dry once I added the suggested amount. I also have to work on my icing skills. There’s a reason why you only see the ghost cookies…it was by far the prettiest one.

for the glaze, mix together:

  • 1/4 cups confectioners’ sugar, sifted
  • 2 tablespoons light corn syrup
  • 1 1/2 to 2 tablespoons plus 1 teaspoon milk (i probably ended up using 3-4 tspn soy milk)
  • Food coloring (optional)

294. stephanie’s birthday sign.

My friend is having a party tonight and asked me to make her a simple sign to guide her guests…I couldn’t make it tooooo simple, so I had a little fun with it.

Happy birthday stephanie!

293. seitan bulgolgi.

My co-worker Jeanne has a 365 blog, and made bi bim bop the other day, and after reading about the seitan bulgolgi she made, I knew I had to make some. I LOVED bulgolgi as a kid. It was my favorite dish! I’ve had a vegan version only once, while in Washington DC, and was good. When i saw the recipe I realized how easy it would be to make it at home. So i went for it, and was SO happy with the results. I picked up white rice (gasp!) from the chinese resturant down the street, b/c I have been the worst at making rice lately. I picked up some potstickers too, because theirs are the best (stuffed with collared greens!) and made a delicious complete meal in no time. I marinated my seitan the night before, so it was nice and flavorful. I will be making this again soon!
Here’s my modification of the recipe:

  • ¼ cup water
  • 3 Tbs. low-sodium soy sauce
  • 2 Tbs. dark agave nectar
  • 1 Tbs. rice vinegar
  • 1 Tbs. sugar
  • 1 Tbs. grated fresh ginger
  • 3 cloves garlic, minced (1 Tbs.)
  • ⅛ tsp. black pepper
  • 2 green onions, chopped (¼ cup)
  • 2 lb. plain seitan, sliced on the bias

1. Whisk together water, soy sauce, agave nectar, rice vinegar, sugar, ginger, garlic, and pepper in shallow dish. Stir in green onions. Add seitan; marinate at least 2 hours.

2. Preheat grill or grill pan to medium. Drain seitan, and grill 2 to 3 minutes on each side, or until browned and firm.

292. pad thai

Pad thai is one of my favorite foods ever.
This dish (when it turns out right) is also one of my favorite things to make from vegan with a vengeance.

I change it around a little bit, but you can do what works for you.

My version goes like this:

Mix together:
6 T soy souce
4 T sugar
3 T lime juice (or tamarind paste)
1 t garlic chili paste (add more or less depending on your spice level)

Dice and fry up some tofu. Right before its almost done, dump in a bunch of cloves of minced garlic (based on your preference. I love garlic, so I add about 4)
Prepare rice noodles – but DON’T overcook them. This is the part that gives me trouble. I usually undercook them a tad, b/c they cook a little more later when I put everything together.

Shred some carrots, dice up some green onions, get your sprouts ready.

When the tofu and the rice noodles are ready – you gotta move kinda quick.

In the pan with the tofu, still hot from cooking, dump in your sauce. Add the Noodles, carrots, green onions, and mix it all up. Cook for just a bit, to get everything evenly coated and warm, but being careful to not overcook, otherwise your noodles will get mooshy and gross.

Throw in bean sprouts at the last minute, give it one last toss, and remove from heat and serve. Top with crushed peanuts, cilantro and lime wedges.

Also, maybe im crazy, but I LOVE room temperature lefotvers of pad thai the next day. The best.

Pad thai is one of my favorite foods ever.
This dish (when it turns out right) is also one of my favorite things to make from vegan with a vengeance.

I change it around a little bit, but you can do what works for you.

My version goes like this:

Mix together:
6 T soy souce
4 T sugar
3 T lime juice (or tamarind paste)
1 t garlic chili paste (add more or less depending on your spice level)

Dice and fry up some tofu. Right before its almost done, dump in a bunch of cloves of minced garlic (based on your preference. I love garlic, so I add about 4)
Prepare rice noodles – but DON’T overcook them. This is the part that gives me trouble. I usually undercook them a tad, b/c they cook a little more later when I put everything together.

Shred some carrots, dice up some green onions, get your sprouts ready.

When the tofu and the rice noodles are ready – you gotta move kinda quick.

In the pan with the tofu, still hot from cooking, dump in your sauce. Add the Noodles, carrots, green onions, and mix it all up. Cook for just a bit, to get everything evenly coated and warm, but being careful to not overcook, otherwise your noodles will get mooshy and gross.

Throw in bean sprouts at the last minute, give it one last toss, and remove from heat and serve. Top with crushed peanuts, cilantro and lime wedges.

Also, maybe im crazy, but I LOVE room temperature lefotvers of pad thai the next day. The best.

291. holiday cards.

Since we finally took family photos a few weeks ago, I figured I would get a little ahead of the game and I designed and got my holiday card to print! I can’t show the real thing here b/c that would ruin the surprise for those of you who will be getting one…BUT i will share with you what I did last year! I’m pretty excited about this years card! I’ll show you this years card on christmas…so stay tuned 🙂

290. sweet and smokey tofu bowl.

I made this for dinner (recipe here) but I changed it quite a bit.

I used isreali couscous instead of regular couscous, and added curants instead of golden raisins.
I also added spinach because I had alot to use up.

This was pretty good and came together fairly quickly since I was using couscous instead of rice. Milo ate a whole bowl of it too, so extra points there!
Its a pretty versatile recipe – i think it would be great with almonds instead of cashews and I will definitely be adding kale in there next time!

289. DIY angry birds game.

A rainy day (complete with tornado sirens) kept us locked up in the house all day…so I made this angry birds game for milo.

I found a super easy tutorial on how to make yarn pom poms and created them to look like the angry birds. (milo pointed out the the green was NOT the same green that the pigs actually are, but this is what I had on hand) A quick trip to walgreens for dixie cups, and our game is complete. This kept milo busy for quite some time!

288. dilly stew with rosemary dumplings.

Since fall is here, Ive been craving comfort foods. The rainy weather makes this craving even stronger.
This calls for Isa’s Dilly stew with rosemary dumplings. It gave me reason to use up the last of the dill from the garden as well.

287. photos framed.

This is kind of a lame thing to post about, but for lack of anything better (i worked ALOT this week and am heading out to a wedding in an hour) – this is about as crafty as I got today. I chose the photos and put them in the frames. Now this wall collection is complete!

286. milo, the superhero.

Trying to recreate an idea I saw on pinterest. Wouldn’t say it was the best execution, but we had fun trying.