A Vegan Alternative to Sloppy Joes.

I recently purchased the cookbook Veganomicon, and finally got around to trying one of the recipes - Snobby Joes. It is a vegan take on the beef favorite. I have to admit. It was excellent. Instead of using a "fake meat" - you create the substance with lentils. It is a fairly quick meal and reheats well. It's also VERY pantry friendly, as the only fresh veggies are onions and green peppers.

Lentil Sloppy Joes - Inspired from the very wonderful cookbook Veganomicon.

1 cup uncooked lentils
4 cups of water
1 medium yellow or white onion, chopped
1 green pepper, seeded and chopped
2 teaspoons garlic powder or 2 cloves garlic
1/2 teaspoon cayenne pepper (more if you like heat)
2 teaspoons dried oregano
1 teaspoon salt
1 small can of tomato paste
1/2 regular can tomato sauce.
2 Tablespoons Maple Syrup
1 Tablespoon yellow mustard
bread from French bread, toasted if made the day prior.

(1) Boil the water and add the lentils. Cook until soft, 20 minutes or so.

(2) Use a bit of oil and cook onions and peppers until they start to soften. Also cook garlic if using fresh.

(3) When vegetables start to soften, add oregano, salt, garlic if using powdered, and cayenne pepper. Stir for just a moment, then add the sauce and paste. Let simmer on low for 10 minutes.

(4) Add the cooked and drained lentils. Let simmer on low for 10 or so.

(5) Add the syrup and mustard, let heat through.

(6) Slice bread in chunks, and then through the middle to get the bread like the picture.

Tastes even better the next day!

The VGT Omnivore's 100.

I was over visiting the Leftover Queen, and just loved one of her recent posts. "VGT" stands for "Very Good Taste," who is the original author of this list. There has been a follow up post written as well.

Here's how you play:

1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment here at www.verygoodtaste.co.uk linking to your results.

The VGT Omnivore’s Hundred:

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tar tare (unofficially - as that's not what my parents called it - but I'll claim it)
5. Crocodile
6. Black pudding: I MIGHT do the sausage, but would not touch the pudding.
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna Cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S'mores
62. Sweetbreads
63. Kaoline When I googled this, I got a whole host of ugly things.
64. Curryworst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis – there is a vegetarian version I would try.
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe Beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft Shell Crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake

Now, the meat things that I left on this menu are difficult for me. I left them blank, as given the right circumstances I would try them. However, I have some serious reservations about the meat industry and it would become an ethical thing for me. I don't have a problem with people eating meat, I have a problem with how some meat facilities treat their animals.

Also, there are several "spicy" things on this list. While I would try them - I am NOT a fan of fire flavor. Sooo...I'd probably make my husband get it and try his.

That aside, it seems I have a few things on my list that I would like to try. I think I will make that an effort in the coming years. I was surprised to find that I had tried some things, but without the official name.

Anyhow, how do YOU stack up on this list?

Not meeting budget this week.

Yesterday, I posted that I had $84 to spend this week on groceries.

I spent $118.

Darn. I hate it when numbers don't add up. It's like, a math hell.

Anyhow, on the good side, I only have to make it till a week from Monday. My meal plan took me through to Friday anyway. Soooo...I only have to come up with food for Saturday and Sunday. On Sunday we have a party to go to, but it's potluck so that will be more difficult as I will have to get the ingredients for something. However, I still have $34 to spend. If I make something uber cheap on Saturday night, figure out something cheap to make for the potluck (or something made with things I have on hand - ooooh, homemade pita bread and hummus?) I should be okay. I have to factor in buying some fresh fruit and milk for the kids at some point this week - those babies always come first.

I should mention (lest anyone feel sorry for me) - that this budget is more out of determination than need. We pay our bills, all is well, I just have this deep burning need to prove to my husband that I can stay within our grocery budget. Mostly because I never can most months.

So, meal plan, addition:

Saturday: Something with chickpeas - I bought a couple of peppers and unless I need them for something, I think I might try stuffing them with chickpeas and rice. If not that, then I can always toss the chickpeas on some of my French bread for a sandwich.

Sunday: Party. I'm digging the hummus idea as my friend is a middle eastern nut and would love it. I just saw some pita bread recipes online, so that might be just the ticket. If all else fails, I can pull out my French bread with some olive oil and dipping herbs, as that was a HUGE hit at the last party.

Monday: OFICIALLY SEPTEMBER - meal plan to follow! Whoo-hoo!

Meal Planning: 8/22 - 8/29 (post Fay)

So, it's a good week for tomato lovers at my local grocery store. Which makes me excited to try out a couple of recipes this week. I had them "almost" licked a few weeks ago. It's time for another round.

Friday: Something yummy whenever I get hungry as the husband is off preparing for football season (he officiates high school football).

Saturday: CHILDREN FREE PARTY!

No, I'm not at all excited to hang with adults for the evening.

Sunday: Roasted Portobello mushroom bruschetta

Monday: Something out of the freezer for the husband as I tutor.

Tuesday: Stuffed portobello mushrooms.

Wednesday: Leftovers for the husband as I tutor again.

Thursday: Tomato Orange Soup with bread. Cook up some chickpeas for Friday

Friday: Something yummy with some chickpeas. Curried? Asian style?

This week I only have $84 to spend. Can I do it? :)

Sunshine On a Rainy Day.

Our weather (and occasionally the power) has been affected by Tropical Storm Fay the last several days. As the tail end of it left the area this morning, I found myself feeling restless. I also found myself with a dozen and a half cupcakes and no idea what to do with them.

You see, friends, I am pushing ahead with this cake decorating bit. It's mostly discouraging, as I'm finding that increasing my decorating skills takes away from other culinary pursuits that are more pressing. Like, oh I don't know...dinner perhaps?

Two afternoons ago, my daughter asked for cupcakes. I had leftover butter cream from the last experiment, so I obliged. I found a wonderful chocolate cupcake recipe from The Dummy's Guide to Cake Decorating, and got to work. As a novice baker, I know I am missing the boat somewhere because my "yield 1 dozen" always yields AT LEAST twice that. As was the case with this batch. I had enough butter cream to frost the first dozen, but not the remaining 18. So, I threw them in a plastic bag (HUGE mistake, by the way) and left them for the next day. I had bags of butter cream frozen, so I planned on thawing and finishing with that.

Nearly 24 hours later, I thawed the butter cream and got out my frosting colors. I planned on decorating in the colors of the university my husband works for - as sort of a "hurray" to the new (school) year. For a variety of reasons, this effort failed. Not the least of which being the crumbly (yet moist) mess that the cupcakes had turned into while being stored in a bag.

Now, being the conservationist I am, I couldn't just throw these cakes away. They were FAR too good and I'd put FAR too much effort into them. Then, in an epiphany, I remembered a blog I had visited recently. It's as if that blog was a divine intervention, foretelling my cupcake disaster to come.

Bakerella is a wonderful goodies site that I encourage you to visit. I think I had seen it before, but just rediscovered it. These little cake pops really caught my eye, and I noticed that the base was just frosting and crumbled cake. Well, I sure had that, so I gave it a whirl.

Now, my first piece of advice would be to follow the directions explicitly. Like the whole dipping the stick FIRST and inserting into the cake would have made my life a LOT easier. As would have freezing the darn things. Just like the stereotypical lost man, I just didn't want to get directions and insisted on making my own way.

I also used what I had on hand, and not what Bakerella called for, as a grocery run in the middle of Fay was not in the cards. I used my crumbled cupcakes, my own butter cream, and white candy bark I had in the pantry. As I thought about the project, I got a bit curious about flavors and enhancements in the candy shell (as the cake and frosting were set). Out of my pantry I pulled flaked coconut, raw (brown) sugar, peppermint extract, coconut extract, and Christmas sprinkles. I found some hard peppermint candies too.

I mixed my cupcakes and frosting until I got a workable mixture. Then I got right to work. I should have used Bakerella's ideas and dipped the pop (or Kabob Skewer stick in my case) in melted candy, then the cake ball, and then frozen the whole thing. Instead, I tried to get right into dipping which turned into a big fat mess. However, I did manage. And I think I got some pretty results. These were the chocolate cake and frosting balls dipped in melted white bark flavored with coconut extract. I topped them with raw sugar and flaked coconut. In my case, I took each ball in my fingers and topped it with melted bark. Then I placed it on a plate (candy side up) and sprinkled it with sugar and coconut. When dry, I inserted a stick and then used a knife and my fingers to cover the underside of the ball. I was very careful to really douse the stick area with extra candy to sort of hold it in place - almost like a calking.
I sort of liked the snowball effect, which made me think of Christmas in September.
I topped two of these with sprinkles, and the third with crushed candy pieces. Also, the bark was flavored with peppermint extract - and this (in my opinion) was the superior of the two flavors.

I have to tell you, these turned out SWEET. I would use a less intense cake, softer flavored frosting (if that's possible), and save the sweetness for the candy shell. I also think that a lime cake and frosting pair would be wonderful - as the tartness of the citrus would cut down the sugar a bit. Regardless, they are BEAUTIFUL, and look really intense and different. I would also certainly buy more appropriate sticks and a better quality candy melt too. It likely would have made my dipping easier.

Oh, and follow the directions too. That's always good.

The easiest party dish ever.

Now grab a tortilla chip and dig in. Yum.

I had to bring in a "covered dish" for a summer staff development. Because of my own dietary needs, it also had to be low fat, vegetarian, and hearty enough to hold me if everyone else brought a meat dish.

I immediately thought of the layered bean dip I adopted from my mother. Now, she got this from a friend in Hawaii, and you have to be aware that this is a dish you can make as fatty or as healthy as you want. In my opinion (and the discerning taste of my husband) - the lighter version is just as delicious. Considering that it was completely eaten up before I left - I'd say that my fellow teachers didn't mind it either.

Layered Bean Dip

1 can re fried beans or bean dip (I use Old El Paso Fat Free).
2-3 avocados smashed with lime juice
1 Package Taco Seasoning (make your own?)
1 16 oz-ish tub of sour cream (I use fat free - you can use Greek yogurt, but it's not as good)
Diced tomatoes
Shredded cheese (I use 2% Mexican generally, never go fat free - it's terrible)
1 small can of sliced olives
3 scallions, thinly sliced in rings
jalepeno if you like them.

(1) Mix the tub of sour cream and taco seasoning together. Let sit for a while. It's fine to whip it up the night before - the longer it sits the better. In fact, if you get going and realize that the tub is just "too much" for the plate that you are making - keep the rest and use it as a vegetable dip. It's wonderful!

(1) Grab a large plate. Any shape, varied sizes, you will make the dip to it! I get the smaller of the two pizza pans I have (maybe 20 inches in diameter?), put down some aluminum foil to cover the holes (and make for easy clean up), and use that. I always have a little rim of plate around. To make it pretty, you can push chips in the sides at serving time to give the dip a fun "border." Even prettier with colored chips.

(3) Spread the beans down first, then the avocado mixture, followed by the sour cream. I like to leave the avocados more chunky (I like big hunks of avocado on my chips), but this is to your taste. I suggest trying the three bottom layers to decide what flavor suits you, and decide on proportions for that. The sour cream mixture is salty, so I wouldn't make that layer TOO thick.

(4) Now comes the tomatoes. Again, to your taste. I love how the tomatoes balance the salty flavor of the sour cream, so I use a fair amount here.

(5) The cheese, more means more calories, so you adjust to what you need.

(6) The final ingredients on top, to taste. (7) Enjoy with a good corn chip. I love Kettle's or Garden of Eatin's

For us, this is a completely reasonable dinner - especially during football season!

A little recognition is always nice.

In early July, a representative from Foodbuzz emailed me explaining that she saw that I had a food blog, and thought that I would be interested in their "Featured Publisher" program. After (what seems like) oodles of emails back and forth, the contract is in and my "widgets" are up. If you're not sure what a "widget" is (I sure wasn't) look to the left of the blog where you will see my new "featured publisher" badge and a Foodbuzz advertising spot. Neat-o, huh?

My main reason for wanting to do this was bring more readership to the blog. I really enjoy sharing my "niche" of knowledge with whomever wants to read it. By joining with Foodbuzz, I will be featured on their website and have more opportunities to share said knowledge.

Anyhow, if you're a veteran or newbie foodie, head over to Foodbuzz and see what's cooking. It's basically a community of foodies with LOTS of neat stuff to share. You're guaranteed to find something interesting, so give it a whirl.