Valentine's Day Murder!

It killed my blender! On Valentine's Day! This smoythie hath no heart!

Pineapple Raspberry Smoythie

1/2 cup fresh pineapple

1/2 cup soy yogurt

1 cup soy milk

1/2 frozen banana

1 cup frozen raspberries

Blend without killing your blender. Sweeten as desired.

Reading week...or cooking week?

And... it's February break. Was planning on going to Cuba, but instead am remaining in Edmonton so that I can get some assignments and reading done. Oh joy.

Always one to find that silver lining (and here, it was especially hard, giving up sun, fun, friends and hot cabana boys for books) I decided that this will be a "cooking week" as well as a reading week. the semester gets insane from here on in (read: I become a sad little library troll/hermit). But with help from "freezie" (that is what I've named my deep freezer, no, I'm not joking) I will be able to stay fed and healthy in an affordable way. Yay!

At least I get to use this new soup mix I found on sale... :P

Vegan Pizza!

I was really wanting some pizza....so.....

I got some spelt pizza crusts at Planet Organic ($12.99 for 4 12' crusts, not a bad deal), pizza sauce, some "Vegan Rella" (this melts the best out of the other options, I think) some veg pepperoni and then I threw on some mushroom slices and some kalmata olives that were hanging around my fridge...

Then I baked it at 350 F for 20 minutes.

You can get creative with this, really, you can put on whatever you prefer... but all together, this was much cheaper than ordering...

They're Taking over my Cookie Jar!!!

My Mum got me "Vegan Cookies Invade Your Cookie Jar" for Hanukah! What more appropriate way to commemorate this amazing gift than making "Chocolate Fudgy Oatmeal Cookies " from the book? Of course we did this after having order-in Chinese food (true story). They were easy and fast to put together, and there's no worry if you don't have any of the "add-ins" (chocolate chips, cherries, raisins, etc.), you can just put in what you have (We put in cashews, cranberries and some chocolate chips).

They are chewy, not-too-sweet and all around awesome!

Isa Chandra is my obsession!

I am obsessed with the Post-Punk Kitchen's Isa Chandra Moskowitz. She has been my vegan guardian angel since day 1 of my vegan life ( going to be 3 years in the spring). She and her co-author Terry Hope Romano have come out with "Vegan Cookies Invade Your Cookie Jar". I haven't purchased the book yet, but made these Mexican Hot Chocolate Snickerdoodles, the recipe of which is posted on her website (www.theppk.com). just don't eat too many ! (to late for me...I already have a stomach ache. and there's about 21 more sitting on my counter...)

Thai pita

1 whole wheat pita

1/2 cup baby spinach

4 sliced white button mushrooms

4 cucumber slices

1 0z smoked tofu, diced (just to add some flavor)

6 tbsp Thai peanut hummus (from Dreena Burton's Eat, Drink and be Vegan)

cut pita in half, and split each half open (tip: microwave the pita in a paper towel for 20 seconds before doing this, it will make it soft and easy to handle). spread the hummus in each half, then fill each half with the vegetables. Enjoy!

* this stores well, I like to eat half when I make it and then save the other half for later.

Greek style Fava beans on quinoa polenta

I got home at 11:00 pm and decided for a study break that I would make some food to last me through the week (I've been living off of cliff bars and "phyllo pockets" which are the vegan equivalent to pizza pops, seriously would like to eat actual food). Gotta love No-fun-vember!

Quinoa Polenta (full of calcium and vitamin B!)

1 and a half cups cooked red quinoa (or white, if you want)

2 cups corn meal

1 tbsp salt

4 cups water

1/2 cup soy milk

bring water to a boil, add corn meal in a stream, string as you pour it in (this prevents lumps) cook until thick and porridge-like. stir in soy milk and quinoa. let simmer on low, stirring as needed.

Greek style fava beans

2 tbsp olive oil

1 large white onion, diced

2 cloves of garlic, minced

2 tsp salt

1 zucchini, chopped

4 broccoli stumps (I'm a student, I waste nothing) peeled and chopped

8oz button mushrooms, chopped

2 cups fava beans, cooked

1/4 tbsp nutmeg

2 tsp oregano

1 tsp thyme

fresh pepper

1 vegetable stock cube

2 cups water

2 tbsp white wine vinegar

sautee onion until translucent, add salt and garlic. cook for 30 more seconds add vegetables and saute for about 5 minutes, until tender. add stock cube and water. stir until the stock has dissolved. add fava beans and spiced. bring to a simmer and let cook for about 10 minutes. Stir in vinegar at the end.