A Waffle

This morning Tim and I rode our bikes up to Flavorspot for vegan waffles wrapped around a vegan sausage with maple syrup. This was our first time visiting Flavorspot and definitely not our last. The waffles were huge, and the fillings delicious. It was a cold morning and the hot waffle kept me warm, and left me contemplating a second (which I decided against because riding my bike with a tummy upset is a bad idea). Here is a photo of Tim enjoying his brekkie:

There are lots of other filling options, but they aren’t all listed on the menu and we are afraid to ask about them because we are socially inept losers… Cool losers.

We also took time in the afternoon to make a big batch of homemade pitas. I love how methodical the whole process is; it’s almost hypnotic. I have posted about pitas before, with a lot more photos, here. Usually when we make pitas, we freeze individual balls of unbaked dough. This time, we baked all of the pita dough, and froze about half of them (the recipe we use makes about 16).

Go Ahead! Ask Me.

I am bored. And while I am not participating in the Vegan MoFo, I still enjoy reading everybody else’s posts. I came across a survey on Food Snobbery is My Hobbery and figured, “Why not?”. So here goes:
1.  Name a song that involves food in some way.
Tangelo Tree by PanAm
2.  What criteria do you use when choosing a new cookbook to buy?
It must have a dessert section with photos. Actually, even without a dessert section (is that even possible?), I like cookbooks to have photos.
3.  What did you eat today?
Granola with almond milk, tings, local apples from the farmers’ market, homemade soup with toast, dark chocolate with raspberries
4.  Name a vegan food that you know exists but you have never tried.
Sweet & Sara marshmallows
5.  The Food Network just called and needs you to start your new show tomorrow.  What will the title of the show be?
Edamame (because it’s fun to pronounce and I can eat lots and lots of them)
6.  Favorite hot sauce or other spicy condiment?
I’m not too keen on spicy stuff, but there is a decent Thai chili sauce in my fridge right now.
7.  How old were you when you became vegetarian/vegan?
26 – vegetarian and 29 – vegan
8.  Favorite vegan cheeze?
I don’t really eat cheese alternatives, but if I had to choose, I’d say Follow Your Heart Monteray Jack for pizza.
9.  Cutest baby animal?
Blue-footed boobies
10.  Favorite type of jam/jelly/marmalade/preserves?
homemade raspberry jam and homemade apple butter battle it out
11.  Do you take any vitamins/supplements?
daily mulit-vitamin, cranberry, and acidophilus (the latter two are less frequent, but help maintain a healthy digestive tract)
12.  What food/dish most embodies the Fall season?
Casseroles and anything with apples
13.  What food would you have a hard time living without?
broccoli
14.  Coffee, tea, or hot chocolate?
caffeine free tea
15.  It’s 10PM and you’re starving.  What do you eat?
a bowl of cereal or tortilla chips
16.  If you have an animal companion, what is his/her favorite food?
I don’t have a living animal companion. I have many stuffed animals (toys) though. They eat a lot of the same foods I do, but especially enjoy chocolate wacky cake (I have a very active imagination).
17.  Worst injury you’ve gotten in the kitchen?
When I worked in a bakery, I got a pretty awful burn on my inner arm from a hot cookie sheet coming out of the oven. I have a scar there now.
18.  When you have a food-related question, who do you call?
I look it up in a cookbook or go online to the PPK.
19.  Summer is ending- What food will you miss most?
Well, summer is over in Portland. I will miss fresh basil (although I saw some at the farmers’ market today, but it was kind of wimpy looking).
20.  What snacks do you keep in your purse/backpack/desk at work?
Homemade granola and some type of fruit, usually a banana or an apple
21.  Favorite soup to make on a rainy day?
On Golden Pond Mushroom Soup from La Dolce Vegan. It is so quick and simple to prepare. Just don’t accidentally use cayenne instead of paprika!!
22.  What’s your favorite combination of fresh vegetable and/or fruit juices?
I just like plain OJ.
23.  Favorite brand of root beer?
I don’t drink soda.
24.  Make up your own question!
Favorite cookie?
Peanut Butter. Maybe with chocolate chips to mix it up a bit!

My Spicy Love Affair

It shouldn’t be a secret… I love cookies. A lot. Too much perhaps. Is that even possible? Well, if you don’t love cookies, shame on you!

Meet my favorite cookie #3: Ginger cookies! (#2 is here, and #1 is here).

Spicy, chewy, pretty, yummy. The recipe I use most often is adapted from The Intimate Vegetarian. I can’t seem to be consistent with how I make them though. Sometimes I add freshly grated ginger to the batter, sometimes I add twice the amount of powdered ginger, sometimes I add candied ginger, sometimes I ice them with a lime glaze… They always turn out; this is a no-fail recipe. Nice huh?

Go make these and have your own happy cookie love tonight.

Ginge-O-Ramas

Yields about one dozen medium-sized cookies

1/3 cup canola oil
1/2 cup dark brown sugar
3/4 teaspoon Ener’G Egg Replacer
1 Tablespoon warm water
1/2 teaspoon pure vanilla extract
3 Tablespoons blackstrap molasses (we all need our iron!)
1 teaspoon (more if you want a really spicy cookie) minced fresh ginger
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 teaspoons powdered ginger
1 teaspoon cinnamon
sugar to dip the cookies in

1. Preheat your oven to 350 degrees and line a cookie sheet with parchment paper or a Silpat.
2. In the bowl of a stand mixer, blend the canola oil and sugar.
3. In a small ramekin, whisk the Ener’G powder with the warm water. Add the replaced egg, molasses, and vanilla to the mixer. Blend to a nice consistency. Add the fresh ginger. 4. In a separate bowl, mix the dry ingredients together. Add your dry ingredients to the wet ingredients and mix well.
5. Using a cookie scoop, make about 12 balls. Dip and gently flatten each ball in some sugar (to coat the tops of each cookie).
6. Bake for 9 minutes. Let the cookies cool on the baking sheet and then transfer to a cooling rack.

*Something to make you jealous: Up until a week ago, my oven heated to above 400 degrees no matter what the temperature was set at. It took me some time to figure out why two different batches of brownies literally boiled to a sloppy heap of funk. I think I may have shed some tears. The nice appliance man came and replaced the thermostat and now my oven works like a charm! It even has some fancy, shiny new knob! Go break your thermostat and you too can get a shiny new knob.

My Stress Remedy

This past weekend Tim and I went backpacking in the Goat Rocks Wilderness in Washington state. The Goat Rocks area is located within Gifford Pinchot National Forest. This was our second time doing this particular trail.

Can you tell who the sane one between us is? Oh, and a perfect example of camper hair… Mt. Rainier is behind our heads.

Mt. Adams at dusk. This was the view from our campsite.

Mt. Rainier from near Hawkeye Point.

Goat Lake from high up on the trail. If you look closely, you can actually see the trail behind the lake to the right.

A sassy marmot. Marmots make the loudest whistle-like sound I have ever heard.

Tim jumping on rocks near our campsite.

Proof that dinner on the trail can be just as yummy as dinner at home. We made soba noodles in homemade spicy peanut sauce with steamed veggies. You can’t see the noodles under the veggies because our cook pot is small.

The trail amid a field of lupine.

Me and snow, with Mt. Rainier in the background.

I have lots more photos that perhaps I will post later. My camera has been acting like a demon and I am losing patience. Funny how the intent of my post was stress relief!

It’s Cupcake Time

The absence of treats in my apartment leads to sassy behavior from a certain somebody. Today was no exception.

Golden Vanilla Cupcakes from Vegan Cupcakes Take Over the World

I added about a 1/2 teaspoon of lemon extract to the batter, dusted the baked cupcakes with powdered sugar, and topped them off with blueberries Tim and I picked a few weeks ago. Simple and satisfying.