February 29, 2008

Whoops.

So, it turns out that March 23rd is Easter Sunday. I have been relying on my mom for important dates my entire life, so it's no surprise I dropped the ball on this one. Anyway, I am not going to New York the week before, so the date for the next brunch is being moved up to March 16th. Same time, same place, benefits V-Day. Email me for details.

Also, here's a picture of one of my new roommates with my favorite orange furry. Since I don't post without pictures.

February 27, 2008

Yeah, I know a guy.

I have gotten a few emails and comments from folks who loved the brunch flyer and our knitting group emblem. They were both done by my friend Patrick Kiernan, and he is happy to talk to you about your graphic design needs. Email him at prkiernan@gmail.com. Or visit his blog, I Was On A Mountain.

In case you missed them, here are what people have been asking about:

He did this one for our Thursday night knitting group. Eventually they will be made into t-shirts, woot. Read the original post here.


This is his flyer for the last Snell Isle Brunch. Original post is here. (PS, the next brunch is March 23rd. The new flyer with the menu will be up soon).


And because I like photos in every post, here is Patrick with his wife Stephanie, my Sunday morning kitchen accomplice.

February 23, 2008

Knit night, vegan treasure, PSA.

Recently, my friends and I are sufficiently busy with work, grad school, family, etc, that it is difficult to see one another very often. So we began getting together every Thursday to knit at The Cider House. It is sometimes more about cider and catching up than knitting, but we make up for it with the sheer volume of yarn and needles piled onto the bar.

This Thursday, there were also some excellent vegan birthday spoils. Ashley brought me flowers (green-grown-and-wrapped-in-corn-plastic, no less), and Stephanie brought me all sorts of goodies. The pictures are dark, because I hate having the flash on in a dark public place. It would help me out if you would just think of it as artsy or romantic. Have a look:

She made birthday cake! This is the basic chocolate cupcake recipe from Vegan Cupcakes Take Over The World, with raspberry extract added. It was delicious. Also, precious.


And in case you can't read the title in my incredibly romantic lighting, this is Mediterranean Vegan Kitchen by Donna Klein, which I have been coveting forever.


Ho-made cupcake birthday card!


And the ultimate, zombie MadLibs. I adore zombies.


Steph and Ashley, buzzing on birthday cake.


Me, Ashley, grin.


Erin's husband Matty, a welcome party crasher.


Some knitters. From the left: Pam, me, Erin (our resident expert), Stephanie, Judy.


Oh! And Patrick made us a logo. We have a logo. How awesome is it, anyway?


And before I end this post, a word about wool. If you are going to knit, please consider using cotton, acrylic, bamboo, or any of the other non-animal based yarns. Sheep raised for wool, like most animals raised for industry, are treated like machines and are kept in conditions that would horrify you. Plus, wool is itchy.

February 17, 2008

Brownies, lemon bars, and holy matrimony.

One of my very favorite people in the whole world, my friend Jenn, is getting married soon. I threw a small bridal shower today, and it was a good excuse to try some dessert recipes from Veganomicon.

First up, Lemon Bars. OmigoodnessIlovelovelovetheselemonbars. What I might like the most about vegan cooking is the resourcefulness. Think using eggs sucks? Still want lemon bars? Use sea vegetables and turmeric. Duh.


Fudgy Wudgy Blueberry Brownies. Blueberry and chocolate are soulmates, but I didn't know that until today.


Also, spanakopita from Vegan with a Vengeance, because Jenn (and I'm pretty sure everyone else, ever) loves her some spanakopita.


Also also, my friend Katie's very simple and addicting punch. Make it for your next punch-type event. Baby shower, knit night, boxing (oh!), whatever.


Mix these in a pitcher, and chill:

1 can frozen strawberry or raspberry lemonade concentrate
1/2 bottle white grape juice (4-5 C)
1/2 bottle ginger ale (1 liter)
Rum to taste (optional, but recommended)

Fourteen years in the making. <3

February 9, 2008

Soon, everyone in St. Pete will be vegan.

Well, maybe not everyone. But almost everyone, because we are feeding them.

Next brunch will Sunday, March 23rd (edit: now March 16th) at 1:30. Proceeds this time go to V-Day, and the menu will be V-Day themed (more on that later. Hold your horses).

Also, once a month isn't enough, so there will be Saturday afternoon vegan barbecues at Pam's. The first one will be February 23rd. Excellent food, still $5, proceeds to a good cause. Also, I am celebrating my birthday that day, so please look your best and remember to give me a high five. Or a cupcake.

Email me for details.

<3

Oh! PS! We have a photo pool now. You should join.

February 4, 2008

February Snell Isle Brunch (plus quiche)

Brunch shells (Get Sconed!), asparagus mushroom quiche, spinach sundried tomato quiche (recipes below).


Spanakopita (Vegan With A Vengeance) with Dill Tahini Sauce (Veganomicon), crepes (Veganomicon).

A pile of Fronch Toast (Vegan With A Vengeance).

Cherry sauce (Vegan Cupcakes Take Over The World), blueberry sauce (Vegan With A Vengeance), and maple syrup for crepes and fronch toast.

Golden Vanilla Cupcakes with Chocolate Mousse (Vegan Cupcakes Take Over The World).







From Robb:








From Pam:





The next brunch will be on March 23rd at 1:30. Menu TBA.

Recipes for Asparagus Mushroom Quiche and Spinach Sundried Tomato Quiche, as promised:

1 vegan pie crust (I used frozen because I made so many, but there is an excellent recipe in Veganomicon)

Base:
2 packages firm silken vacuum packed tofu (like Mori-Nu), drained
1/4 C nutritional yeast
2 T corn starch
1 T tahini
1/2 t onion powder
1/2 t turmeric
salt and fresh black pepper to taste

For Asparagus Mushroom:
1 T olive oil
1 clove garlic (or more, if you love it), minced
1/2 lb asparagus, rough ends discarded, chopped into 1 inch pieces
1/2 lb cremini mushrooms, sliced
1 t fresh rosemary, minced

Preheat oven to 360. Combine all ingredients for base in a food processor or blender and pulse until completely smooth. Set aside. Heat olive oil in a pan over medium heat. Add garlic and saute for one minute. Add asparagus, mushrooms, and rosemary, and saute until asparagus is bright green and just barely tender. Remove from heat and allow to sit until pan is cool to the touch. Add blended base to the pan, stir, and transfer to pie crust. Bake at 360 for 1 hour, check for firmness, and bake for another 10 minutes if necessary. Allow to cool for at least 10 minutes before cutting.

For Spinach Sundried Tomato:
1 T olive oil
1 clove garlic (or more, if you love it), minced
4 C (about 5 oz) fresh spinach, chopped coarsely
1/3 C sundried tomatoes, chopped coarsely
(I think fresh basil would be good too, but I haven't tried it)

Preheat oven to 360. Combine all ingredients for base in a food processor or blender and pulse until completely smooth. Set aside. Heat olive oil in a pan over medium heat. Add garlic and saute for one minute. Add spinach and sundried tomatoes, and saute until spinach is bright green and just wilted. Remove from heat and allow to sit until pan is cool to the touch. Squeeze water from spinach mixture (I press it into a mesh strainer over the sink), return to pan, add blended base, and mix well. Transfer to pie crust and bake for 1 hour. Check for firmness, and bake for another 10 minutes if necessary. Allow to cool for at least 10 minutes before cutting.

In all their vegan glory:


The base for this quiche is modified from the FatFree Vegan Kitchen Mini Crustless Tofu Quiches.

I can't post these recipes.

But you can find them in zines and cookbooks. And you totally should.

Asparagus Quiche with Tomatoes and Tarragon (Veganomicon)

I made this as a part of this month's quiche experimentation. It doesn't have the texture of traditional quiche (the base is beans), but I like the idea of changing food norms. And the flavors in this are amazing.

Artichoke Spinach Dip (Don't Eat Off The Sidewalk, Issue One)

I ate it with a spoon.