A log of my foodie adventures in cooking and eating.

anthonybourdain:

No explanation other than awesomeness! 

To be a fly on that wall…

anthonybourdain:

No explanation other than awesomeness! 

To be a fly on that wall…

yackattack:

Crisp Apple Pie Oatmeal
Here we are with another delicious apple recipe from the apples I picked  the other week. This comforting breakfast is full of crisp spartan  apples, and is sweet but also healthy and very filling. It’s a great  start to your morning and will keep you going for the rest of the day.
Recipe at: Vegan Yack Attack!

Apples and oatmeal. Couldn’t be better.

yackattack:

Crisp Apple Pie Oatmeal

Here we are with another delicious apple recipe from the apples I picked the other week. This comforting breakfast is full of crisp spartan apples, and is sweet but also healthy and very filling. It’s a great start to your morning and will keep you going for the rest of the day.

Recipe at: Vegan Yack Attack!

Apples and oatmeal. Couldn’t be better.

My First (Vegan) Cheesecake

I swear. This whole P90X thing has gotten me crazy. I miss sugar and chocolate and all those wonderful things a 24-year-old girl should be indulging it, but I love the fact that I’m 17 pounds lighter much, much more. This is why I’ve become so hung up on learning vegetarian and vegan recipes: it cuts the fat and the calories, but not the taste!!

I came across this recipe just out of the blue…I wasn’t even looking to make another dessert just yet. But when I saw it, and then I showed it Jason, and then Jason saw it….and that was it. HA!

Not gonna lie: this was rather labor intensive. It was my first cheesecake ever so I wasn’t sure about the cooking time, especially since the comments for the recipe were stating that the time seemed off. The hardest part was the chocolate fudge which was to be mixed into the rest of the cheesecake filling.

First, I had to melt down sugar. Then caramelize it, but not let it harden because I had to keep it hot and in a liquid form to add in the chocolate ( big thanks to Jason’s daughter Eris for the extra hands on this step! ) and make it a fudge. Tidbit: when you’re caramelizing sugar, you’re boiling it until it gets to a dark amber color which means it’s at a comfortable 335º F and then adding water…which causes it to bubble and steam. BUT I HAD TO KEEP STIRRING IT!! I actually had to stop and put on an oven mitt because I couldn’t handle my bare hand over pot and using the whisk. Foreshadow: it was totally worth the little bit of cooking stress.

The actual cheesecake filling was a breeze. Silken tofu, unsweetened cocoa powder, vanilla extract, nothin’ to it. By the way, I need to do a better job of taking pics while I’m cooking!!! How am I supposed to have a food blog with so few pics of me cooking food. Fail!

When it came time to mix my fudge and my filling, I pulled another rookie move. Having never made fudge before, I foolishly followed this slightly flawed recipe without reading the comments all the way through and let it cool for a bit too long and it seized. I did manage to make it work and get it to somewhat blend into the filling. And then, INTO THE OVEN!!!

Now between the recipe and the comments, I let it bake for an hour and 20 minutes, and then sit in the oven with the heat off for another hour. And it was slightly overcooked. With the density of the chocolate, I think that it was in the oven for too long…but I don’t for how much exactly. : (

But hey, it smelled epic!! Jason was quite naughty and cut into it at like 4:00p so we didn’t have it for dessert, per se, but a midday snack…lol. It was a beautiful thing to behold ( and eat ). Yes, it was dense, so a glass of milk is absolutely required. Yes, the edges were a bit harder than they should have been and the top had a chocolatey thin-crust. I’ll be tweaking this recipe the next time I make it, so I’ll be sure to update you on how well I do in Take 2.

Oh! And vegan cream cheese DOES exist. And while you can tell that it’s not real cream cheese via the texture, the chocolate overload will make you forget it in a nanosecond!

(Source: epicurious.com)

The Curried Tofu Salad Creation

Okay, so sorry. This is rather overdue. So I made this wonderful recipe ( which can be found here —> http://www.eatingwell.com/recipes/curried_tofu_salad.html ) and it did turn out wonderful.

I got everything from Henry’s ( a grocery store that’s really a Farmer’s Market at heart ) except for the mango chutney because I knew I could get it for less than $5.86 elsewhere. The best buy, and the key to keeping this healthy, was the vegan mayonnaise. Without the eggs, the fat content is greatly reduced; keeping us in line with our diet. I’m all for stretching our calories a little here and there, but I don’t want to ruin what we’ve accomplished. Knowledge is power.

This was so simple to make and I highly recommend purchasing tofu that’s already cubed to make the crumbling process easier. If you can’t find cubed tofu, it’s cool; just break up the tofu blocks into smaller chunks first.

The grapes were a great, sweet touch and I bought Cucumber Dill flavored Lentil Chips to eat with it and it was SUCH a good pick!! Also, instead of regular walnuts, I put in glazed walnuts for an extra light sweet touch to go in with the crunch.

So, a Cucumber Dill Lentil Chip topped with a couple leaves of salad and a bite-sized amount of the curried tofu goodness made for a wonderful meal that has lasted us days!

Be not afraid!!!

PS: the mango chutney is awesome!!

Prepare yourselves. This recipe is gonna happen in my tiny kitchen sometime this week. Can’t wait to share the awesomeness that this sounds like it will be.

Anonymous asked:

The pics from this blog are going to tempt me to break my diet. LOL Thank goodness I found a way to make desserts and not feel guilty about it. :D Follow back??

Thanks for following. I’m just getting started.

We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are. —-Adelle Davis

Foodie Flashback!! Trinidadian Bakes. Family recipe courtesy of my grandmother.

Foodie Flashback!! Trinidadian Bakes. Family recipe courtesy of my grandmother.

Wait…this ain’t chicken??

Over the past month or so, I found a new food love. Tofu. Yeah, I said it. That tasteless block of soybean curd has become my go-to food. Since starting P90X, I’ve had to rethink how I cook and eat. So I (and my boyfriend) have ventured into vegetarian and vegan territories. Now, I am not a vegetarian nor a vegan. But I do enjoy expanding my options since a lot of my favorite foods have been taken away due their lack of real nutrition.

It started with a birthday dinner at The Yardhouse for my friend, Ashley. I had a salad with Gardein chicken. I was amazed at how much this not-chicken tasted like chicken! But not as amazed as another friend of mine. I thought Scott was going to have a life crisis, he was so shocked by how good it was and how meat it wasn’t.

Now, Gardein isn’t a tofu product but it definitely opened my eyes to meatless substitutes. A few weeks later, Jason and I were at P.F. Chang’s…scanning the menu…looking sad….”what can we eat?”….”will Tony Horton yell at us for eating that?”

**No, we don’t know Tony Horton. It’s just one of our ways of asking if something would fly on the P90X menu**

I came across an item called Ma Po Tofu. Here’s its description off the P.F. Chang’s menu:

     Steamed broccoli surrounds crispy silken tofu tossed in a vegetarian sauce with  ginger and chili paste


It. Was. DELICIOUS!!!!!!!!!!!! It was baked, which gave it texture on the outside; yet so soft and creamy on the inside. The beauty of tofu is that it absorbs the flavors of whatever you cook with it. A protein-filled wonder.

I’ve started cooking with it and it doesn’t disappoint. You get what you put into it and cooking with it really makes you aware of the flavors and aromas of sauces, marinades, and whatever else you use to cook or pair with.

Last night I posted a picture of my first tofu dessert: a Chocolate-Banana Tofu Pudding. A healthy dessert! Talk about an oxymoron, right? Apparently not. The cake is NOT a lie…well, pudding in this case. It was delicious. The texture was the most surprising thing, but as I knew before the grocery trip, it’s all about the type of tofu. Firm and extra firm tofu is for entrées and silken is for desserts.

I really, really suggest trying a tofu dish - something beyond miso soup - because it is worth surprising your taste buds and your brain. There are plenty of great tofu recipes online, and it is super easy to cook up.

Go…now!!! Have an adventure!

Chocolate-Banana Tofu Pudding found on allrecipes.com. The strawberries were my touch. Very yummy!!

Chocolate-Banana Tofu Pudding found on allrecipes.com. The strawberries were my touch. Very yummy!!