i'm cooking the veggies and valuing myself! (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
themeletor) wrote2009-02-01 12:32 am
themeletor) wrote2009-02-01 12:32 am
is it just me? do you feel it too?
first, cthulhu mountain dew cupcakes. my sister and I made these tonight. because she is an art student, and I like to cook things, and we are both fucking crazy.
not gonna lie, these pictures make them look kind of turdy. the frosting is actually this ridiculous pale neon green, with tiny sporadic flecks of lemon and lime zest. it's pretty amazing, and tastes FABULOUS! just the right balance of sweet and sour, but rich enough (especially over the buttery modified-pound-cake) that just one (or half of one) is totally satisfying.
we're totally making these suckers again. not least because, dude, we still have to figure out wings!
and a recipe from Friday, when I did a "home-team advantage" (where by "home team" I mean "local foods", ahahahaha /o\) Super Bowl party table with Potter's Crackers, Beechwood cheese, Tipi carrots, Wienke's sauerkraut, Outpost bratwurst, and
Hazelnut-Sage Stuffed Mushrooms
a vegan recipe. makes 24.
24 crimini (a.k.a. baby bella) and/or white mushrooms (I used gorgeous locally-grown fresh-in-that-day whites and criminis, mmmm!)
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon powdered sage
1 1/4 cups raw hazelnuts, chopped fine (put them through a food processor to make it easy)
2 tablespoons dry breadcrumbs
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup soymilk (unsweetened)
1/2 tablespoon deli mustard (optional)
dash balsamic vinegar (optional)
1: preheat oven to 400 degrees. cut the stems out of the mushrooms and arrange the caps in a lightly oiled shallow baking dish.
2: finely chop the stems, in a food processor if you have it. cook them with the sage and garlic in olive oil over medium heat until they begin to brown. stir in hazelnuts, breadcrumbs, salt, and pepper; and continue to cook, stirring frequently, for another 1-2 minutes (hint: we want the nuts and crumbs to soak up all the flavor and have an opportunity to get nice and toasty).
3: add the soymilk, mustard, and vinegar, stir well, and bring to a simmer, then remove from heat.
4: stuff mushroom caps, cover loosely with foil, and bake for 20 minutes. Remove foil, sprinkle with extra breadcrumbs, and bake for another 10 minutes until tops are brown and mushrooms are tender.
holy fuck, how is it 1:15?
man, fuck that shit.
not gonna lie, these pictures make them look kind of turdy. the frosting is actually this ridiculous pale neon green, with tiny sporadic flecks of lemon and lime zest. it's pretty amazing, and tastes FABULOUS! just the right balance of sweet and sour, but rich enough (especially over the buttery modified-pound-cake) that just one (or half of one) is totally satisfying.
we're totally making these suckers again. not least because, dude, we still have to figure out wings!
and a recipe from Friday, when I did a "home-team advantage" (where by "home team" I mean "local foods", ahahahaha /o\) Super Bowl party table with Potter's Crackers, Beechwood cheese, Tipi carrots, Wienke's sauerkraut, Outpost bratwurst, and
Hazelnut-Sage Stuffed Mushrooms
a vegan recipe. makes 24.
24 crimini (a.k.a. baby bella) and/or white mushrooms (I used gorgeous locally-grown fresh-in-that-day whites and criminis, mmmm!)
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon powdered sage
1 1/4 cups raw hazelnuts, chopped fine (put them through a food processor to make it easy)
2 tablespoons dry breadcrumbs
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup soymilk (unsweetened)
1/2 tablespoon deli mustard (optional)
dash balsamic vinegar (optional)
1: preheat oven to 400 degrees. cut the stems out of the mushrooms and arrange the caps in a lightly oiled shallow baking dish.
2: finely chop the stems, in a food processor if you have it. cook them with the sage and garlic in olive oil over medium heat until they begin to brown. stir in hazelnuts, breadcrumbs, salt, and pepper; and continue to cook, stirring frequently, for another 1-2 minutes (hint: we want the nuts and crumbs to soak up all the flavor and have an opportunity to get nice and toasty).
3: add the soymilk, mustard, and vinegar, stir well, and bring to a simmer, then remove from heat.
4: stuff mushroom caps, cover loosely with foil, and bake for 20 minutes. Remove foil, sprinkle with extra breadcrumbs, and bake for another 10 minutes until tops are brown and mushrooms are tender.
holy fuck, how is it 1:15?
man, fuck that shit.
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I thought wrong. Niiice!
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thank you! also, I MISS YOU! *smushes*
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(though next time? WINGS.)