Soup, shoop ba-doop Shoop ba-soup, Shoop ba-doop ba-doop ba-soup

not my picture, copied from the recipe.

Good morning, reader(s)! I'm running on not enough sleep. Yet again, I made the wonderful decision to stay up reading til 3 am. What could possibly go wrong? I have this feeling that something usually does go wrong on 5 hours sleep, but I can't remember any of these times specifically, probably because I was too tired for my memory to work properly on those days, so I just go on thinking 'nothing goes wrong, stay up in the sweet silence Beth! No one is around! No one is asking for a tissue or a drink!' Anyway, FOOD. Here is a recipe that I tried last week and I am happy to report it is a new favorite! (click) It's called Tomato Cocounut Soup with Spiced Chick Peas, and is influenced by Indian cuisine. I would have bet all my money that the 7 yr old who does NOT like tomato soup (or who thinks she does not like tomato soup) would have turned her nose up at this dish, but it's a good thing we're not gamblin' folk, cause I'da been broke. She ate it without so much as the beginnings of a frown playing on the corners of her mouth. So, one must infer that either her "dislike" of other tomato soups I've made is imaginary (yes, she is absolutely delusional when it comes to food sometimes. She'll angrily insist she does NOT like a food, after eating it most happily the week prior, stating that she never said she liked it, I'm remembering wrong.) OR that she likes THIS recipe for tomato soup, and it was pretty pretty tasty.

Frittata? Sure, let's call it that.

So I've tried to make this recipe numerous ways, and have recently found a way that works to my satisfaction. As a vegan, one of my biggest missed foods is breakfast sandwiches. There's just something so homey and wonderful about a bacon egg and cheese sandwich, yet I don't want to buy any of those things. So I came across this recipe (click) for mini quiches, and while it tasted good, it was impossible to get them out of the muffin tin and we ended up with little piles of "quiche." Actually, that's a REALLY good thing to call someone who has just pissed you off without getting vulgar, 'why you little pile of quiche!'  But I digress.

PIZZA!!

"sausage lovers", with roasted asparagus, onions, green
and red bell peppers, white sauce, daiya mozzarella,
pepperoni and chorizo.

 Pizza is the nectar of the Gods, I don't know who ever decided it was orange juice... They're wrong. It's very hard to mess up, once you've got the dough squared away, and I highly recommend making your own. It's cheaper and makes me feel more french, which is ironic... I guess because making my own dough that rises and everything makes me feel very capable as a chef. And I think of France when I think of chefs, and rising bread... Stop asking me questions!

Two-fer-One, a review of Vegan Dad

I'll be reviewing two recipes posted by Vegan Dad today, in an effort to at least get something on here, since I promised I would post before yesterday passed. I know, I know, no one is actually holding you to that promise, Beth. But I'm a vegan of her word now, so if I say I will do something I'm gonna really probably maybe do it, for sure. First up, chick'n burgers (ding!).

Veggie Grinders

What I like about this recipe is that it's versatile. AND it's MY recipe, and it just so happens to be delicious. The whole thing came about after a highly non-nutritious beach weekend and a severe craving for all things green and leafy. Ron's Schoolhouse offers a veggie grinder as a surprising, yet welcome alternative to the standard restaurant nod to "alternative diets," the veggie burger, which actually i don't think Ron's even offers... or maybe it has cheese in it possibly... which is ridiculous to put cheese IN a veggie burger when it can absolutely be left out of the burger and placed ON TOP of the burger if you need cheese... anyway, FOOD. So Ron's offers this sub with what I think is roasted veggies- green beans, broccoli, carrots, onions, etc.- and a light coating of teriyaki type sauce. And it's really good with a side of fries and a coke. I recreated it pretty well, but chose to save time and basically stir fry the veggies on the stove top, then cut up some boca chickn patties and toss it all with a little teriyaki. The result was awesome, and to top it all off the whole thing took just over half an hour.

Chickpea Piccata, and a nervous chef

I'm not exactly sure what made me want to try this recipe to begin with. I don't know the motivation behind saving it with my other recipes. I can tell you, that I chose to make it this week because I needed something new to make for dinner, as the stand bys were in danger of getting "old." That being said, I'm not really a white wine sauce kinda person, or maybe I've never had a good one before. I think, after making this recipe, I can sort of gleam that it might be both, but mostly that I've never had a GOOD one. Here's the link: (click)

Oven Fried Chicken and honey dijon

There's just something about the taste of honey mustard and "chicken" that just tastes like a Sunday. It slows you down in a really nice way. Honey-Dijon has more class than plain mustard, and isn't snotty about it, but doesn't ask of you any more effort, unless you find it difficult to squeeze a tube and stir with a teaspoon. I guess what I'm saying is, I like it. To make this recipe I used the "chicken" seitan recipe from here: (click)   and veganized this recipe for oven frying : (click) and typed up my changes after the break.