Lemon Blueberry Bread

Lemon Blueberry Bread, a photo by Edda' on Flickr.

Just a simple dessert bread with some french pressed coffee.

Pita & Hummus

Pita & Hummus, a photo by Edda' on Flickr.

Real bread is the best. Its complexity is tightly folded up into its simplicity. Great bread is like a completed 1,000 piece puzzle--all finished and framed. Maybe I could just have German on the brain, but bread seems very German. So much can be said in one German word. Nouns are flexible. You can pack all of the different meanings of the applicable words into one, totally new, original word. This new hand-crafted word will precisely express the object desired. Such is the story of each unique loaf of bread. A variety of ingredients are combined for the sole purpose of fulfilling the entended personality of the desired loaf.

Prediction: There will be more bread.

Pita with Lime Cilantro, Spicy Red Pepper, and Lemon Garlic Hummus.

"Food and drink are the glue that keep body and soul [mind] together," says an old Viennese adage. Americans concentrate far too little on their food.

Asparagus Linguini

Rest Linguini in cool water for 30 minutes

Boil Linguini for 10 minutes (with a pinch of salt)

Chop garlic, mushrooms, olives, and red pepper.

Chops asparagus

Saute' veggies with olive oil in a saucepan (add salt and pepper)

I bought I new camera. Wunderbar!

Petite Heat.

Through the past several years, as the majority of my diet has increasingly included healthier food, my palate has altered to desire foods that I had at one point been horrified to see on my plate. Such changes as these have inclined me to adore hot, spicy ingredients.

An amuse-bouche is a small, single bite sized meal. In French it is called "hors d'oeuvre" and in Italian "antipasto." Whatever the linguistic variant, the purpose is to provide either a companion to a fine drink, prompt the appetite of those dining, or highlight an aspect of the main course and possibly a theme of the dinner.

Curried Garbanzo beans with Brussels Sprouts:

Ingredients

Garbanzo beans

Onions

Tomatoe

Cilantro

Curry powder

Fresh and rinsed brussels sprout leaves

Next to working out like a boss (crossfit/cycling), learning German in three weeks, and making money to buy more dishware, I intend to cook/bake/photograph/blog my entire Winter Break. Expect great things.

Cheers,

Evrett.

Magic!

Jesus may have turned water into wine, but I made this in a dirty college dorm kitchen:

Vegan Peach Crepes

Topped with Cashew Cream and a cinnamon drizzle

Crepes

1/2 cup flower

1 tblsp of fine cane sugar

1/4 tsp salt or a few drops of vanilla depending on what dinner these are made for.

Replacement for one egg (the type of egg replacer used will change the consistency of the batter)

1 tblsp of vegetable oil

1 cup of non dairy milk

The heat of the pan you're using along with the thickness (in our case the thinness) of the batter is crucial. If the pan is not hot enough, the batter can stick even with some sort of "sticking" prevention (oil, butter, spray). The batter must also be very thin in order to quickly spread across the pan.

The cashew cream is the same recipe from my post on English scones.

Diaya Cheese Creations.

So, I got a hold of some Daiya Cheese thanks to friends and family. You can definitely eat it, but it's not the best cold. When you melt it though, it tastes amazing. Which means it's perfect for

Pizza

and quesadillas

The product is great. It gives you a lot of meal options that were previously unaccessible to vegans, many of which are traditional staples to Americans.

Now, who's ready for Thanksgiving?!

The Full Package.

Who needs a holiday in England when you have Top Gear, breakfast tea, and this...

... traditional English scone with homemade strawberry jam, and cashew cream.

Scone

2 cups of flour

1 tsp salt

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 cup vegan butter (cut in)

1 cup of non-dairy milk, curdled.

Add flour into desired consistency

Bake at 350F for 15-20 minutes (depending on size). When done, the tops should be firm and slightly crisp.

Jam

Mash/blend 2 cups strawberries to desired consistency for jam

Add 1/2 cup of sugar

1 Tbls cornstarch

1 Tbls water (mixed with cornstarch)

Add cornstarch/water mixture to strawberries/sugar.

Bring to boil, then let simmer for 10 minutes. Stirring often.

Cream

4 oz cahews

1/2 cup of water

1/2 tsp maple syrup

a few drops of vanilla extract

Put cashews and a 1/4 cup water in food processor. Add syrup, vanilla, and more water until desires taste/consistency.

It's suuuuuper good.