Winter Weekend Fun at Grandma's

Our pacific northwest liquid sunshine is back and the snow is disappearing.  Soon the pretty white stuff will be a memory and we'll be hearing everyone's driving adventures as well as what they did with their time.  Many people I know were lucky enough to take advantage of vacation days and stay home out of the ice and cold.  It's been fun seeing the pictures show up on Facebook of my friend's yards and the beautiful snow shots they preserved with their cameras. I do have a good car and could get around, but on the short trip I took to get groceries Friday, my car slid a couple times. There was an instance when I realized it wasn't going to stop before the guy in front of me. I finally brought it to a stop, but I was sideways in the intersection waiting for the light. Definitely felt a little funny waiting for that light to change. I took it very slow and stayed on the main streets that had been traveled already. I am still a California girl inside, I haven't mastered the winter snow and ice driving even after being here over twenty years. Best I try to drive as little as possible when it's icy.

Last week I was catching up my spreadsheet I use to track my vacation days and couldn't remember what I had done in February last year as it looked like I took a few days off in February very close together.  It wasn't until after I noticed another friend's snow picture was dated Feb. 9, 2010 that I realized I was probably doing the same thing I've done for the past couple days, staying home out of the cold. I had some fun with Kaylee, got some things done around the house, made some wonderful meals for the week, but I am ready to get back to work.  I found myself thinking I missed work this morning.  I am ready to talk to some other adults and do something mentally challenging for a change.  Vacation is nice, but it's also nice to get home and back to the regular routine.

Kaylee has been with us since Friday morning and we'll be taking her to her other grandma's soon.  We've been spending a little more time with her as her little brother is very sick.  He has some seizure problems and it's been complicated by a terrible case of pneumonia.  He's been on an artificial breathing device for over a week.  They tried to remove it, but he is still not breathing on his own. Today he had another seizure.  I am worried about him.  The hospital is in Portland so Rachel is staying up there at the Ronald McDonald house.  I am glad they moved closer to grandma's so we can help where we can.

We made good use of our time together inside. We made some crispy vegan oatmeal cookies.  These came out a lot like the oatmeal cookies I grew up making.  I added some chocolate chips and unsweetened coconut shreds.

 

We did some crafts, Kalyee made a great scrapbook page. I got out some pictures for her to choose from, the fancy scissors, and all the scrap booking toys I've collected and she had a lot of fun.

We had a pizza party with lots of fresh vegan ingredients. WW Pita Bread, homemade sauce with whole tomatoes, garlic, and herbs, caramelized onions, roasted red pepper, sun dried tomatoes, vegan italian sausage, and daiya cheese, a vegan cheese made from tapioca.  We used a cheddar and a mozzarella flavor.Kaylee made her's and grandpa's pizzas so his hands could be free to take pictures.



She was with me on my produce rounds Friday and noticed some blueberries on the counter at Payton's. She said "I remember you made a blueberry cheesecake once, would you make one for me?"  Of Course!  Thanks for the idea, I made one of my favorite vegan cheesecake recipes from the Vegan World Fusion Cuisine Cookbook.

"I live in the moment more than I realize" ~ Star Lotus

Vegan Blueberry Cheezcake

This is one of my favorite vegan cheezcake recipes for the Vegan World Fusion Cuisine cookbook.  I've made this for non veggies and didn't mention there was no cheese in it until it was enjoyed by all. I only made a couple changes.  I used 1 12 oz. package of firm tofu and one container of Tofutti, Better than Cream Cheese instead of the 2 lbs of tofu in the recipe. I adjusted the liquids as it blended for the right consistency. I also used coconut milk instead of the soy milk.

Shaka's Vegan Cheezcake 
      Vegan World Fusion Cuisine

Filling:

2 lb Tofu, firm
1 C Sucanat
1/2 cup soy milk
1.2 cup maple syrup
1/3 cup lemon juice, fresh squeezed
1/4 cup nutritional yeast
2 1/2 TB Arrowroot powder
2 TB Vanilla extract
1/2 tsp sea salt

Crust Dry:

2 C spelt flour
1/4 C Sucanat
1 TB Arrowroot powder
1/4 tsp Cardamom powder
1/4 tsp sea salt

Crust Wet:

1/3 C Safflower Oil
2 TB Maple Syrup
2 TB Apple Juice, fresh (I used some of the applesauce I canned last summer.)
1 tsp Vanilla extract

1. Preheat oven to 350º.  For crust, place dry ingredients together in a large mixing bowl and mix well.  Place wet ingredients in another bowl amd mix well.  Add wet to dry, mixing well with hands, crumbling the ingredients together repeatedly.  Press into the bottom of a 10" spring form pan.  Bake for 5 minutes.  (I used a ten inch pie plate this time.)
    
2. Place all filling ingredients in a large blender and blend until smooth  Pour on top of crust and bake for 1 hour or until top turns  golden brown and center does not jiggle too much.  Allow to cool before running knife around the edge and removing from the spring form pan.

For the topping I just took the blueberries, about 1 lb, a cup of sparkling apple juice, 1/3 cup sucanat, 11/2 TB lemon juice, a dash of cinnamon powder and heated it all in a small saucepan until it started to boil.  I added about 21/2 tablespoons of Agar flakes to the mixture and let it simmer until it was dissolved, stirring constantly.  Since it was so cold outside, I just put it into a bowl and set in on our deck on the table to chill.  After it was completely cooled and thickened, I poured it on the cooled cheezcake.

Enjoy!

Snow Day Begins with Warm Muffins

Frozen Rhoddies

Daffodils on a frozen February morning.

I get to stay home and let nature put on her show.  I am blessed. My husband usually rides his bicycle to work.  I don't need to drive in this slush. Gave the car to him today, I don't need it. I have lots to do on a day like this. What will I do?  Cook or course, read, maybe start some seedlings, but mainly stay warm and safe.  Hoping to get some practice in with this new camera of ours today.  The sky has been intermittently blue and gray.  I think I'll venture out in the yard during the next sun break. It may not be quite safe to drive, but a walk in the backyard is cold, but enjoyable.

Since I'm up enjoying the snow from the inside this morning.  Thought I'd send some warm muffins to work with my honey. These started out as oatmeal chocolate chip muffins but I found I had no oatmeal so I used a combination of quinoa flakes and some whole grain cereal. I used pumpkin seed oil instead of olive oil.

Oatmeal Chocolate Chip Muffins

1 cup whole-wheat flour
1 cup rolled oats
1 tablespoon baking powder
½ teaspoon sea salt
1 teaspoon cinnamon
½ cup non diary milk
½ cup maple syrup
¼ cup olive oil
1 cup chopped nuts,
1 cup chocolate chips (I used the nondairy mini choc chips)

Pasta Alfredo ~ More Vegan Comfort Food

Just got the latest issue of VegNews Magazine. I really like it. I usually can't wait to get the pages messy as I try out three or four of the recipes the first weekend I have the issue.  That's about the best perk I get for being a NW Veg member.  I enjoy their events and educational opportunities, but most of the events are in Portland, a fifty mile drive one way.  This comes right to my house every other month.  I like them so much, I don't lend them out and I keep them up with the recipe books.  I carry around the annual food issue each year for quite awhile.  Last year I think it had 105 recipes.

This latest issue has a great article about the health risks of the food industry workers, Injustice for All, by Mark Hawthorne, author of Striking at the Roots.  Many of us are becoming more and more aware of where our food comes from, how it's produced, and who produced it such as a small organic farm or a large factory farm..  I wonder if many people think about the health of the farm and factory workers when it comes to choosing their food.  We buy organic for health reasons, we don't want herbicide residue in our bodies, we aren't sure what the long term effects of GMO foods are yet, (we do have an idea of the short and long term affects environmentally) but do many of us think about the effects these things have on the people who grow and harvest our food?  That's only a portion of the issues they face and it's a large portion.

The recipe I noticed first in this issue is another classic warm winter comfort dish veganized, Vegan Fettucine Alfredo.  Very nice and really easy. I had most the ingredients in the house except the Fettucine, I used some penne pasta and some wide pasta noodles, all whole grain and dairy free.  When I first learned to prepare vegan meals, I learned a semi raw dish similar to this..  This would probably be pretty good without cooking the sauce too for a cool summer pasta dish.  But with the quickly dropping temperature outside, I want something warm right now.

Vegan Pasta Alfredo

Amazing Alfredo
by Allison Rivers Samson

1 cup raw cashews
2 tablespoons raw pine nuts
1½ cups water
4 teaspoons fresh lemon jice
1 teaspoon minced garlic
dash ground nutmeg
1½ teaspoon salt
½ teaspoon freshly ground black pepper, plus more to taste
4 cups cooked fettuccine
3 tablespoons feshly minced parsley

In a blender, grind cashews and pine nuts into a fine powder.  Add water, lemon juice, garlic, nutmeg, and salt.  Blend until completely smooth.

Transfer sauce to a small saucepan over medium heat and whisk as you bring to a boil.  Reduce heat to low and simmer for 7 minutes whisking regularly.  Stir in black pepper.

Server over hot pasta and garnish with parsley and freshly ground pepper to taste.

We completed the meal with what I call a TLT, a Tempeh, Lettuce or Greens, and Tomato sandwich with avocado.  The tempeh was marinated in garlic, herbs, and shoyu. I used fresh collard greens and some purple kale for the greens, organic tomato, and avocado, some of Dave's Killer Bread, Lite, a little flax oil veganaise, and a dash of dijon mustard.