“Patriotism is supporting your country all the time, and your government when it deserves it.” –Mark Twain
Mr. Samuel Clemens certainly nailed it on the head with that quote. Isn’t this historic occasion quite the mixture of joy and relief? We have some hard times ahead of us, most certainly, but to have someone like Barack Obama taking the reigns after having a president in office for 8 years who was barely literate and trigger happy… what can I say?
Okay, politics aside, we’re here to discuss food.
This weekend we went up to Seattle for my mother-in-law’s birthday. I am still getting used to blogging again, so I don’t have much to show for the trip. First, we ate at Araya’s and I forgot the camera and then we ate at Cafe Flora and I brought the camera but forgot to use it. Oops. Picture’s aside, you must, must, must eat breakfast at Cafe Flora if you are ever in Seattle. Their breakfast scrambles are heavenly.
I did remember to take pictures of birthday treats. This is the carrot cake from Damn Tasty:
This is the new Triple Berry Pie with a light glaze. Pic’s not so good because the lighting was low in the dining room. Your tastebuds can daydream to fill in the blanks.
Now, back in the swing of things at home, we’re back to our weekly quick meal plans. One of our favorite quick meals is a Papa Murphy’s pizza with our own homemade tofu ricotta cheese. Papa Murphy’s crust and red sauce is vegan. We get the deluxe vegetarian, cheeseless, because it has better toppings and sub the white sauce for red sauce. When we get home, I toss on the ricotta and pop it into the oven.
My ricotta recipe is my own variation from the Real Food Daily Cookbook. It’s very different, so at this point I suppose it’s more like RFD was the inspiration for it. I go through phases of being so addicted to this ricotta I’m making it several times a week and it finds it’s way onto anything and everything. It’s so delicious and versatile and it only takes minutes to prepare. Stuffed shells, lasagna, creamy pasta sauce, you name it! It’s very omni-friendly, too. My youngest brother, who only eats chicken and french fries, had no idea he wasn’t eating “real lasagna”.
1 container water-packed firm tofu (not silken)
1/3 cup light colored miso (I use white)
2 tbsp. tahini
2 tbsp. olive oil
2–3 cloves garlic
1/4 cup nutritional yeast
2 teas. dried basil
1/2 teas. salt
1/4 cup water.
Toss all ingredients into food processor and blend until smooth. Add more water for a thinner consistency. Blend in 1 cup of fresh basil for a super creamy pesto sauce that is out-of-this-world.
Tomorrow we are having an inauguration potluck at work and I’m bringing some cupcakes. Something old and something new.
First off, the cupcake version of the Black Forest Cake from DTV.
I was too lazy to make my cherry topping in the book, so I just used a can of cherry pie filling.
Secondly, my new Banana Split Cupcakes for the new cookbook. I think these are best served slightly warmed with a little scoop of ice cream and some salted peanuts on top, but for sake of ease, I topped them with the Peanut Butter Frosting recipe from DTV. You may remember that this frosting recipe is paired with the Banana Cake recipe in DTV. Rest assured, while these two recipes have bananas in them, but are very different.
The cake batter for this recipe is the closest to a vegan white cake recipe that I have come. Punctuated with bits of pineapple, banana slices, chocolate, maraschino cherries and the salty burst of peanuts, this is one of my favorite new recipes. And don’t you love my patriotic flair to celebrate tomorrow?
I hope you all are able to sneak away to experience a bit of tomorrow’s festivities. CNN.com is streaming everything live. Regardless of your politics, this is a very historic occasion!
Squirrel’s Vegan KitchenGo back in time to my original blog: Squirrel’s Vegan Kitchen!
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