Chocolate PB Fix...Now!

It's Sunday night, and it's time for dessert. Of course, my cupboards are dessert-bare, but that won't stop me from planning what I will make next time I go home to bake with my mom.

Check out these amazing Chocolate Peanut Butter Pillows on PPK. Here's the recipe. Here's the pic:

Source: thePPK.com

The recipe has been published in Vegan Cookies by Isa Chandra Moskowitz and Terry Hope Romero.

Sitting here in my pajamas with only a spoonful of peanut butter left on my fridge and little motivation to move, I'll settle for a chocolate Odwalla bar dipped in the good stuff. Not the same, but still quite delish!

Sunday Brunch in Yo' Own Kitchen

I made these waffles today for my non-vegan family for brunch today and--surprise!--everyone loved them. Actually, how about "no surprise"?! Vegan food is not only good tasting food but it is actually real food (note sarcasm). I'm getting a bit bitter about constantly explaining my choice to everyone who happens to be around when I'm eating a meal. "Why are you vegan, and how do you get enough protein?" have become tired, tired questions. I'm happy to share my reasons and share information on what I believe is a healthier lifestyle, so I should be happy that people ask.

But lately, I'm just tired! You don't hear me asking everyone, "so how did you choose to eat meat?" Probably because they never chose, they just did without thinking. Maybe it was how they're raised, and that's that.

I have been feeling on the defensive lately, perhaps because the question has been coming frequently. In some circles, vegetarianism is still a hippie thing, not a part of the mainstream. I could use a little break from all the scrutiny and, instead, a little open-mindedness and easy, quick acceptance.

Enough negativity! Make these waffles. I did, and they certainly put me in a good mood...

Barley Waffles
Makes 4 6-inch waffles
2 cups barley flour
1 teaspoon baking soda

1/2 teaspoon salt

2 1/2cups soy- or rice milk

2 tablespoons maple syrup

2 tablespoons vinegar

1 tablespoon canola oil

1 vegetable oil spray

1 fruit preserves or maple syrup, for topping

Preheat waffle iron. In a medium bowl, stir together flour, baking soda, and salt. In a small bowl, stir together non-dairy milk, syrup, vinegar, and oil. Combine the two mixtures and stir to mix. Lightly coat the waffle iron with vegetable oil spray, then pour in some of the batter and cook for 3 to 5 minutes, or until golden brown. Serve with fruit preserves or syrup.

Source: Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.

Cook This

I copied this straight from my February 2010 Veg Newsletter. I couldn't resist! It looked so good that I had to share.

Moroccan Simmer

This incredible one-pot meal is sure to brighten the dreariest of February days, and leave you feeling not only nourished, but fabulous. Slightly sweet, slightly spicy, this recipe by VN contributor Patti Breitman knocks our socks off every time we make it. Added bonus? It boasts more than 300 milligrams of calcium per serving!

What You Need:
1 teaspoon canola oil
3 tablespoons brown sugar
1-1/4 teaspoon cinnamon
1/8 teaspoon ground cumin
1-3/4 cups orange juice (preferably calcium-fortified)
6 carrots, peeled and thinly sliced
8 parsnips, peeled and thinly sliced
1/2 cup dried figs, chopped
1/4 cup raisins
Pinch of cayenne pepper

What You Do:
In a large nonstick saucepan, heat oil over medium heat. Add brown sugar, cinnamon, and cumin; cook, stirring for 1 minute. Add orange juice, carrots, parsnips, figs, raisins, and cayenne. Simmer covered for 20 to 25 minutes, and serve with rice or couscous.

Gianna's Grille: Don't EVER get your hopes up with this one

I went to Gianna's Grille today at 6th and South to get a big, fat piece of cake and soft serve soy ice cream today, and what a HUGE, MAJOR disappointment! No soy ice cream (machine is broken?) and no cake...why no cake? Apparently the owners were too lazy to bake today. What a shame, I will never go back to that dirty, greasy place.

No longer will I waste my time on these silly bakeries. Why not just bake myself? Much more reliable and less expensive. First one I'll be trying is from a recipe from a blog called the Baking Bird. I can't wait to make this chocolate peanut butter cake.

Next on the list are two recipes from Post Punk Kitchen: rich chocolate cake and fudge frosting.