H'orderves & Cocktails by Jacob Yeung.

Little Black Bears.

Sugar Rush.

Filling, Sides and Pancakes.

For Veggie Potluck H'orderves and Cocktails I made Samosas. I read a few recipes and kind of made my own thing up ('cuz that's what I do.. !). This recipe from Real Simple has all of the ingredients I used and is definitely proportioned better.

Simple Samosas

1 tablespoon olive oil

1 medium onion, chopped

1 1/2 teaspoons curry powder

Kosher salt and black pepper

2 cups store-bought refrigerated mashed or frozen mashed potatoes, thawed (about 16 ounces)

1 10-ounce package frozen peas, thawed

1 15-ounce package refrigerated piecrusts

1 jar mango chutney (optional)

Directions

1.Heat oven to 375° F. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden brown, 10 to 12 minutes. Add the curry powder, ¾ teaspoon salt, and ½ teaspoon pepper and cook, stirring, until fragrant, about 1 minute. Stir in the potatoes and peas.

2.Unroll the piecrusts and cut each into 6 triangles. Place a heaping tablespoon of the potato mixture in the center of each piece. Gather the corners of the dough and pinch to form a point. Pinch the seams to seal. Transfer to a baking sheet.

3.Bake the samosas until golden, 22 to 25 minutes. Serve with the mango chutney, if using.

** A few modifications:
Make your own mashed potatoes, you will only need about 1 1/2 c.
Add a whole bunch of ground red pepper to spice it up!
FRY THEM in about 1/2 of veggie oil til brown on both sides. What's better than fried food? Not much! Duh.

ENJOY! with Spiked Chai Tea Lattes (vanilla vodka!)

If there are left-overs, which there are because I thought it would be smart to mash a whole bag of potatoes (who does that!!??), you can use the filling for other things. It would work as a side (or today's lunch, which has made my office smell of curry. blech!), or add an egg or two and make some mashed potato pancakes to serve with sour cream. YUM.

Monkey Theme.

Everything I create seems to be named Monkey something or other. I also tend to bake with oatmeal, peanut butter and chocolate ALOT.
So, in the theme of things, here is my new recipe.


Chewy "Monkey" Granola Bars (Imitation Avalon Bakery Vegan Granola Bars)

In a medium saucepan melt:
1/2 c. soy margarine
1/2 c. Agave Necture
~1 C. crunchy peanut butter
Add:
1 tsp. Vanilla
Dash of salt
1/4 c. Flax meal
1 C. coconut
~3 c. dry oats
1/2 c. chocolate chips

Spread in a glass pan, cover with foil and bake for about 12 minutes at 350 to make them toasty tasting. Let cool (as in, put them in the refrigerator so that they harden) before you cut and enjoy.

Does anyone know where to get vegan white chocolate chips??

I would probably keep them in the refrigerator too. YUM!!!!!

Ooo ooo eee ooo ah ah!

Have I told you I cloned Jack?

Now, how crazy is that?

So, it's been a while, right?

Due to the intensity of the current semester, my kitchen has been lonely and dirty. I have been eating lots of soy cheese nachos, quesadillas, and tuna fish sandwiches, as well as whatever I can shove in my mouth while I am babysitting.
My goal is start cooking again and get back track on the blog.
This winter, we have had one pot-luck and the theme was Asian food. This coming Friday is an H'orderves and cocktail pot-luck. Here we go... 

This is a wonderful photo taken by Jacob Yeung of my only winter success....Veggie Sushi!

Here is my main squeeze getting his cook on..

Hope to see you soon!
Emily