Lots of love and a personal challenge for 2011

MrB and I don't celebrate St Valentine's Day in any formal, traditional way. (Several years ago I told MrB that if he were to send me flowers at my office that year he'd then be off the hook for the rest of our Valentine's Days together. He sent gorgeous balloons instead, one even being a giant frog, and he was very definitely off the hook.) Instead we celebrate the anniversary of a special day in our shared history on the 13th of February each year and treat the 14th as any other day of the year, specifically trying to avoid the commercialism that surrounds it 'nowadays.

Today, though, I thought I'd share a recipe I created last month and hey! I made it heart-shaped!

Happy Valentine's Day!

Almond Cookie-Press Cookies

1 cup dairy-free margarine at room temperature (plus some for buttering baking trays)

1/2 cup vegan cream cheese

1 cup granulated/castor sugar

3 cups plain flour

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1 1/2 teaspoons almond extract

1/4 teaspoon baking powder

Fully combine margarine and cream cheese in a medium bowl. Add sugar and cream together.

Add salt, baking powder, vanilla and almond and blend well.

"Butter" (read: coat with a thin layer of dairy-free margarine) several baking trays (this recipe makes a LOT of cookies and I forgot to count how many but I'd comfortably guess it's more than 40!) before you start pressing your cookies. I was making cookie-press cookies based on recipes/videos I'd found online and when they recommended buttering your trays before you start; I though I'd be fine to just use baking paper. Boy, was that a silly move! The cookies won't stick to the baking paper which means they won't pull away from the cookie-press which means you're pressing cookies for no good reason. Please, people, learn from my mistakes! *grin*

Using a flexible spatula, fill cookie-press with dough and choose your shape disc. I chose the disc for making heart shapes (largely because I couldn't figure out which discs made which shapes) and away I went. My cookie-press has two cookie-thickness settings so I chose to use the thinner cookie setting and I pressed once for each cookie as I wanted them to be little morsels rather than "cookies", if that makes sense.

I then baked the cookies at 200C/350F for about 8 minutes. Too much longer and they started to colour. I wanted them to just be set with a hint of goldenness.

Allow to cool on baking tray for at least 10 minutes, remove to rack to cool completely.

I can't wait to use my cookie-press again! This time I might have to use each shape disc just to see what each produces!

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I'm on a self-induced (though inspired by futuregirl's*) craft diet this year.... A Challenge, if you will, to use what I have rather than buying more and more and making less and less.

What follows are photographic evidence of why I need to make this commitment to myself, to my bank balance, to the world (- why am I such a consumer?!) but please don't judge me too harshly... I do need to organise the whole set-up (that's on my list and it starts with filing about 45 years worth of paperwork) - and get a desk chair - but I know I've got at least a year's worth of crafting in there!

Want to know the worst part?.... That's not even any of my yarn in there! There's more *gasp* in other rooms in the house (living room, closet in the bedroom, etc)!

So, I've got a list longer than I am tall of things I want to make this year with the supplies I have so I now just need to get the motivation to actually do something other than brainstorming and dreaming and coveting!

Did you know that this is the first year in three years that I haven't been to my favourite two yarn stores in London to splurge on the Rowan Yarns sales? One of these retailers reported a drop in January sales as compared to the previous two years. *sigh* I know it's not all down to me but it brings home just how much I'd been spending on craft items and not getting many, if any, craft Finished Objects out of those items.

Have you set yourself a personal challenge for 2011?

*If you get the chance, peruse futuregirl's blog a bit... She's a Crochet Badass and totally inspirational for all "makers" out there.

YES soup for you!

Being unable to eat milk products has left me with a wanting for certain foods such as pizza, mac'n'cheese, cream of tomato soup with grilled cheese sandwiches...

Thankfully, the list is small and I've stopped craving cheese so I'm able to find easy substitutes for these comforting foods.

Pizza is easy for me; I just use a yeast-free base and don't add cheese to my toppings. Problem solved.

Mac'n'cheese used to be an issue when I really wanted cheese but now it's OK. I sort of miss it but not enough to even take a bite of someone else's.

When it came to cream of tomato soup with grilled cheese sandwiches I was really stuck. I can't have the cream in the cream of tomato soup; can't have the cheese in the grilled cheese sandwich and even finding the right bread for me can be tricky. Nightmare.

That is until last week when I decided to just wing it. Thankfully, for the first time I started writing down what I was throwing into the pot instead of guessing afterwards. This also allowed me to take accurate measurements so, if the experiment worked; I could share it with confidence that what I told you wouldn't result in something horrid!

Well, it definitely worked. It worked so well I decided that night was officially Date Night and (pardon the pun) made a real meal out of it!

Thick and Creamy Tomato Soup

In a large pot add the following:

1/4c Extra Virgin Olive Oil

3 400g (14.5 oz) cans of chopped tomatoes (please approximate if your can size is different)

1 cup chopped spinach (mine was frozen)

2 bags of Steam-Fresh type mixed vegetables (I used Broccoli, Sweetcorn and Carrots by Birds Eye)

1tsp mix dried Italian herbs

1tsp Oregano

1/2tsp onion powder

1tbsp minced garlic (I use Very Lazy Garlic)

1.5L (about 6.5 cups) vegetable stock

Set aside 1 - 1.5 cups soya cream (I used reduced fat to great effect)

Bring this all to a boil allow to do so for about 10 minutes. Reduce to low heat and leave to simmer for about an hour (I left mine for about two hours and simply added some more stock later to thin it a bit but I like heavy soups).

Use food processor to blend the soup (make sure not to over-fill the food processor, this may mean you have to do two batches) and return it to the pot over low heat.

Just prior to serving add soya cream and stir to blend well.

I served this with garlic bread and it was a hearty meal that I intend to make a lot this winter. YUM!

Our backyard/garden/behind-the-flat/house-area is coming along nicely, the ground work is all completed and all that's left is to finish the decking!

I've been baking a bit lately:

Basic Chocolate Cupcakes with Chocolate Mousse topping

Almond Cupcakes with Vegan Cream Cheese frosting...

...and a surprise Chocolate Mousse filling

(Why do I feel the need to add the word "Vegan" when I say "cream cheese" considering the entire dessert is Vegan? I only bake Vegan but I worry that people will see "Cream Cheese" and get the wrong idea, I guess, so it's a little added emphasis that it's still OK even though it's called "cheese". I worry, though, that stressing the Vegan bit only there will lead to people to think that that's the only part that is Vegan. Oh, well. Can't please them all, as they say!)

See you soon!

Those poor, neglected cupcakes!

Mr Landscaper has taken a week "off" (he's working on someone else's garden that was booked before we hired him) and so I spent last week "cleaning".

"Cleaning" consisted of taking everything out, sorting through it, tossing what should be tossed, shredded what should be shredded, donated what should be donated and finally (and most importantly!) organised what was left!

It took me more time than I care to admit but it was fun! I thoroughly enjoyed the work that went into getting everything sorted, streamlined, easier to find/use/clean. I have a deep feeling of satisfaction from having everything in its place and a place for everything. I am, however, more than a little embarrassed at having let things get in such a state that it took so long to pull them back together in some sense of non-chaos.

During this past week I've also done some cooking and baking.

The first thing I baked was Green Tea Cupcakes from Vegan Cupcakes Take Over The World - I've since discovered that simply baking them isn't enough. While I was so busy cleaning I left the poor things sitting for a week. No love, no icing, no photo shoot, not even a bite taken to test how they tasted. The poor things just went to waste. I feel so horrid. They were lovingly created and then quickly forgotten. Left to sit in a bag, unable to live to their fullest potential. Their lives unfulfilled. Their destiny the trashcan instead of satisfying some lonely tastebuds some where. Poor things. I'll have to make them again. Soon. And this time actually pay attention to them!

I've also made some delicious Veggie Burgers from a recipe created by this talented lady. With her permission, I'm now going to share the recipe for these little beauties with you.

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Smoky Tofu and Red Bean Burgers

(makes 6 patties)

1 14oz. can red kidney beans, drained and rinsed 7 oz. firm tofu, squeezed of excess water and crumbled 1 carrot, grated 1/2 onion, chopped finely 2 cloves garlic, minced handful of parsley, chopped 1/2 cup whole grain vegan breadcrumbs (I use a little more to hold the patty together) 2 T flour 1/4 tsp liquid smoke 1 tsp soy sauce 1 tsp all purpose seasoning (like Mrs. Dash or Trader Joe’s 21 Seasoning Salute) 1/2 tsp each of garlic and onion powder (you may add less if you like) 1/2 tsp paprika salt and pepper to taste

Mash beans in a bowl and add the crumbled tofu. Add the rest of the ingredients and stir to combine. I like to use a blender/masher or fork to help chop and smoosh the mixture which will make it form into patties easier. You may have a taste in order to adjust seasonings.

Refrigerate mixture in the fridge for about 30 minutes. Shape into patties and place on oiled baking sheet. Bake for 25-30 minutes, flipping halfway at 400 degrees F or until browned and crispy. (I actually fry mine in olive oil), Serve on a bun w/ caramelized onions, lettuce, tomato, sprouts and sauce below:

Thousand Island Burger Sauce With A Kick

1/2 cup vegan mayo 2-3 T ketchup 1 T chopped dill pickle or relish a squirt of lemon juice 1/4 tsp all purpose seasoning blend salt and pepper to taste 5-6 drops of hot sauce

Combine all ingredients and chill. Is great on the tofu burger and with seasoned fries.

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I made mine a little differently. I placed my ingredients in my food processor and sort of pureed them. This meant I had to add more dry ingredients so I increased the flour by 1/4 cup and the breadcrumbs by 1 cup.

I really loved the way these tasted and can totally see them as "meatballs" in a pasta recipe! I will definitely make these again. And soon!

Now, for those of you wondering how I can have breadcrumbs since I can't have yeast I'll let you in on a little secret; I cheat.

Every once in a while (less often than I like, to be honest) I get to a Whole Foods and buy their sourdough bread. (It's amazing and light and not the least bit sour. I don't understand how this is but I don't argue!) When I slice it I don't like the ends as they're too thick for sandwiches or the toaster. Because of this I specifically leave the ends extra thick and throw them in the freezer. Then, I forget about them until I throw more into the freezer. Then I forget about them again and again until, eventually, I need breadcrumbs and I lament about not being able to have yeast. This happens for about 20 minutes before it finally dawns on me that I actually have yeast-free bread that I can use to make my own breadcrumbs! Yeah, sometimes I can be pretty slow. Don't ask. We don't like to talk about it.

I take the bread ends out of the freezer, let them defrost and then stick them into my food processor. (I find it's a lot easier to cut the thawed bread into golf-ball-sized pieces and use the "pulse" button on my machine. It cuts down a lot of the frustration and it makes the whole process take a lot less time.)

I then bag them in one cup portions (most recipes seem to call for this amount, why is that?), label the bags and store them in the freezer.

So, this week the landscaper is back (mid-week) and I can't wait. The closer we get to the finished product the more antsy I get to see it, use it, adore it.

I'm also getting a couple of little health nigglings sorted out in the next few weeks and working on my nutrition as I work on a vegetarian/vegan way of eating. (It's becoming more and more difficult as I'm having difficulties digesting beans without intense gas/wind and associated pain. Considering I'm allergic to lentils and don't want to over-do soy... I'm running out of ideas for proteins *frown*)

That's a savory recipe shared and the infamous vegan chocolate chip cookies recipe is on its way (hopefully this week) - so what would you like to see me make next?

The White Chocolate Experiment.

I make (what I have been told are) fantastic vegan-friendly cake balls.

Occasionally, however, I am told that chocolate isn't the best coating for these little delights as not everyone -likes- dark chocolate and I completely agree that there should be some alternatives. People who like cake but don't necessarily like chocolate should be able to enjoy cake balls, too! So, I went searching.

In the US there is a "craft and celebration leader" (read: Company that makes tools so you can make your own cookies, cakes and other wonderful edibles) that makes a product called "bark" which is for coating said cake balls and for making chocolates (in the broadest sense of the term). These "barks", however, are decidedly -not- vegan-friendly as they contain large amounts of milk and milk-derived products. This is true for most commercially available white chocolate, though "true" chocolate should not contain any milk at all unless it's specifically Milk Chocolate.

What's a vegan-friendly baker to do when faced with such adversity?

Make some!

While searching I found this recipe and thought I'd give it a go.

Ingredients (partial)

Melting Cacao Butter

Added ingredients

Chilling in the mould

I made it to the recipe -exactly- as was written and found it resulted in a chocolate that I, personally, didn't like. Too sweet, powdery/mealy texture… not quite sure how to describe it. Not my cup o' cha at all.

It sure does take a pretty picture, though.

I decided I had to play with the recipe a bit. I took the supersweet, powdery chocolate and melted it back down. I then added some more cacao butter and one other ingredient (Sorry. Mrs B secret!) and chilled it down again.

For some, yet to be determined, reason it separated a bit... the vanilla powder I used sank right to the bottom. I'm thinking that I probably didn't dissolve everything properly. The effect is undoubtedly cool and since I won't be selling the chocolate for consumption as it is, I'm actually OK with it. I may have to learn to temper, of course, and I'm sure that initial learning experiment will prove hilarious so I promise to share.

(This little guy was supposed to be a ginger-bread-type shape and in my haste to get photos done (so that I could post) I managed to tear him from limb to limb while trying to extricate him from his mould. Poor fellow!)

The thing I like best about this recipe is that I can flavour it with any oil-based extract or flavour that I like. I can also colour it (they make food colouring powders!) to match / clash with the centre of the cake balls. Oh, the possibilities!

When will you make yours?

**Handy Hint: When making chocolate of -any- colour or flavour; make sure you do NOT introduce any water or water-based ingredients to your chocolate. It will perform some (entirely freaky) thing called seizing which is quite unpleasant and often irreversible! So, please, dear readers, be oh-so-careful! (Some sources say seizing is reversible and others say that it's fatal. Why take the chance, I say!)