8/19/2012 0 Comments Cooking Together, Cooking ApartA while ago, Renee asked me to keep a look out for Korean rice cakes so she could make some of this stew you see to the left, which is from Herbavoracious' site. We found the Tteok first at the big Chinese grocery on University (not Sam's, sadly). Then, we found out that the Oriental Superstore (which is pretty tiny, but packed with goodies) in Jacksonville has 'em. If you decide to make this, you will also need to purchase some kochujang, which I have to say we haven't used in anything else yet. Instead of fresh shitakes, we wound up using two packages of dried, refreshed sliced shitakes. This was pretty tasty, although I think either the kochujang or the shitakes gave it kind of an odd after-taste. I did like the rice cakes, and they made me think of orecchiette pasta a little. Any time I find them, I have to get some round dumpling, Gyoza, wrappers. I made some vegan potstickers this past week. Inside is TVP, cabbage, onion, garlic, ginger, and carrots. You get a dozen wrappers for only 170 calories, and I only used 180 calories worth of TVP in the filling for the entire batch (52 dumplings), so for 12 dumplings, it will run you probably in the neighbor hood of 300 calories. Not bad for lunch. I've got a lot of pictures of the process on this one and on the stew above that Renee and I made together--I may do longer blogs on those later. I made the vegan "goat cheese" from Vegetarian Times recently. It reminds me of Boursin cheese. Dani's comment was "tastes like cashews. It tastes good, but like cashews." No big surprise there. We ate half of the batch on crackers and then I made a vegan goat cheese and Italian "mocksage" (Isa Moskowitz's Italian Feast Sausages from Vegan Brunch without the oil in them) pizza. I would do this again. The goat cheese is not low fat and it's kind of a pain to make, but it was yummy. Tonight is pizza night again, but I think it's back to veggie shreds for now. This was dinner last night and was transformed into lunch today: Hatch Green Chile polenta (with a splash of Raimondo's chipotle oil in it), topped with garlicky sauteed kale and black beans that were also bathed in some of Raimondo's jalapeno vinegar. On top of all of that is some raw tomatillo salsa. This is one of the best things I've put in my mouth in a long time. We had the polenta cut in triangles and browned at lunch today, but topped with the same stuff.
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8/19/2012 1 Comment She Ain't heavy...she's my sisterWell, the above title carries with it several meanings. But mostly the fact that I have not blogged here in awhile, so Angel has been carrying most of the weight around here on our little blog home. Without boring you with the gory details, suffice it to say I have been up to my eyeballs is figurative crap. But through all of that, I have still been cooking and still losing weight. I stepped on the scale here at home on Friday morning while getting ready for work...are you ready for this? I weighed 166 pounds! I haven't seen anything below 170 in years. YEARS. So, again without boring you with all the details, how about a recap of all the veggie yumminess I have concocted since we last chatted? In February, I finally made my own Seitan Log O'greatness... with encouragement from Angel that it was tasty. It wasn't too bad, but I haven't rushed to make another one. Then I made this vegan bread pudding, after Angel gifted me with some vegan egg replacer. Topped with fresh strawberries and followed by a drizzle of Dark Chocolate Balsamic Vinegar from Raimondo Winery, it's worth doing again! I finally found a way to make oatmeal that even I will eat, thanks to the Sugar Free Mom. Thanks, Mom! G'vetch, from our fave PV. Will DEFINITELY do this again...great on a chilly evening, over rice. From Herbivoracious, Rice Vermicelli (bun) with ginger grapefruit sauce. This is seriously good...no, seriously GREAT. This has so much going on and is so luscious and fresh, you will forget that it's good for you. Really. It made me moan out loud...several times. This recipe came out of the book, but if you search the site, it might be there. I'll leave that up to you. I got a microplane, and wondered how I ever cooked without one before...I mean, you don't even have to peel the ginger with one of these! How awesome is that? From PV, something I had wanted to try for awhile, and that was baking my polenta rather than cooking it on the stovetop, stirring, stirring. I will do it this way henceforth; so sayeth the Queen. And more recently, homemade Piroshki with a slaw dressed not with the usual slaw dressing, but a tasty dressing of Raimondo Winery's Organic Picual EVOO and their White Grapefruit Balsamic vinegar. Really, please go visit Raimondo's site and check them out, then place an order. You won't be disappointed. I won't get any kick-backs or anything. They just have an awesome product line. And, if ever you find yourself in Gamaliel, Arkansas, stop by around 3 p.m. for a tasting. Certainly, this is not all inclusive, but it gets you somewhat up to speed. Next month, we'll be checking cholesterol numbers again. Fingers crossed! Renee' |
The Two Fat SistersRenee and Angel welcome you to their blog. Hopefully we can change our name some time. In the meantime, watch as we try to get there. Archives
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