Cooking Club

Made my first tart a few weeks back for Cooking Club- without the proper pan, making it EXTREMELY difficult. It was good though!!

BTW:Cooking Club is a group of women who try new recipes with a theme. It meets every few weeks and is by NO MEANS vegetarian or vegan friendly. I don't even know why I go- I usually drink the drinks and eat my dish. It's kind of fun.

I found these recipes for savory tarts at Tartlette and sort of combined the two. I could not find arugula, so I used spinach. The goat cheese I used was on sale and already formed into cubes-weird and kind of dry. Trying to make classy dishes on a TIGHT budget is oh so tricky..

Tomato, Goat Cheese and Spinach Tart

Serves 6-8

For the crust:
1 sheet of store bought puff pastry. I used Pillsbury. It is cheap, dairy-free, but still pumped full of crap.  Living on a budget can be tough..

Filling:
1 egg
3/4 cup Almond Milk (original flavor)
salt and pepper to taste (don't really know how to taste this- It is raw egg. Blech!)
1/2 teaspoon Dijon mustard
1 cup heirloom tomatoes, halved ( I sliced Roma tomatoes, placed them on a paper towel to absorb some moisture-Thanks Mom!)
2 cups raw baby spinach
3/4 cup goat cheese, crumbled
2 tablespoons to 1/4 cup vinaigrette (depends how soaked you like your salad)

Prepare the crust:
Preheat oven to 350F.

On a lightly floured board, roll out the dough to 1/4-inch thick and line it into a 9 or 10-inch round tart pan or rectangular, etc... Place the tart on a baking sheet and line it with a piece of parchment paper on top and fill with dried beans or ceramic weights. Bake for 15 minutes. Let cool.

Lay pastry sheet on small cookie sheet. If you have a pastry pan, USE IT! It will be ssoooo much easier. (I had to press the dough into a rectangle inside the pastry so that there was sort of a crust. I then placed dried beans into the center and placed it in the oven. Bake for about 15 minute.)Hopefully, the pastry will puff around the beans leaving a spot for the filling. Try it! It worked for me.

For the filling:
In a medium bowl, whisk together the egg and the milk until well combined. Add the salt, pepper and mustard and whisk to incorporate. Pour the filling inside the shell and bake for 10-12 minutes. Let cool completely.

Mom says to test the tart with a fork near the edges. I can't remember why, but there was a good reason!

Mix all the tomatoes, greens and goat cheese in a large bowl. Toss with as little or as much vinaigrette as you like and spoon the salad on top of the tart. 

It's ready! 

Slice it up and serve it on a classy looking plate.

Do not McGyver a lid, wrap layers of plastic and towels, put it in a Trader Joe's bag, ride the train an hour, and get lost in a blizzard with sub-zero temperature just to serve it at Cooking Club. Kind of makes it soggy... 

<3

 

Creative Pestoooos

I've been experimenting with pesto sauces lately. I love parsley and walnuts and can't wait to try cilantro and something or other!

Spinach/Almond Pesto= SOOOOOOOOOO good and creamy!!!

Got some spinach, garlic pasta for Christmas and thought about making a light olive oil sauce for it.  Upon cleaning the refrigerator, the sauce turned into something amazing..
I was going to wilt the spinach and eat it with my pasta, but the blender tempted me. I put a handful in with olive oil and it was so beautiful. I tasted it. Not bad. Added some garlic. Even better.  Made a sauce. WOW.


1-2 cups of raw spinach
1/2 cup slivered almonds
2-3 tablespoons olive oil
3 cloves of garlic
Nutritional Yeast
Red pepper flakes
Salt
Pepper
Dash of paprika

Blended in Blender.
Divided in half.
Tossed pasta in half.
Put other half in freezer.

YUM.


Totally ready for 2nd dinner.
Fried Chickpeas anyone?

Birthday Love!

(

This sums up my 26th Birthday.

MM MMmm good!

(photo by Jacob Yeung)

Bored with a cold, as the snow starts to fall.

Almost Allergy-Free Chocolate-Chip Peanut-Butter Oatmeal Cookies

Preheat oven 350 degrees

Cream
1 Cup Smart Balance
1 1/4 C. Brown Sugar
3/4 C. white sugar or sugar sub (agave nectar)
1 tsp. vanilla

Add
1 banana- mashed
1/2 C.  Peanut Butter w/flax seeds

Then..

1 1/2 C. Flour  (I used Bob's Redmill gluten free flour mixture)
1/2 tsp. salt
1/2 tsp. baking powder
3 Cups of Oats
1 package of dairy-free chocolate chips

Makes 2-3 dozen depending on what size you make your cookies.

Bake about 15 minutes.

They bake up nice and fluffy! Look and taste like the real deal!
Mat has been crawling to the counter from the couch on his hands and knees and sneaking cookies behind my back while I type this.. They must be pretty good!!


This recipe was made up by me. =)

My new favorite food is..

Parsley!!

WHA??? you say. I know- wierd. I did not like parsley too much until about 3 months ago. My new favorite thing is to buy a bunch and make different salads with it for lunch. I've always liked tabboule, as long as there was hummus, but nothing more. Now, there is something about that makes my tummy really happy. Those of you who know me, know that my stomach is rarely very happy. But, parsley! Parsley makes her feel nice and healthy.

Just in case you want to know..

Promote Optimal Health

Parsley's volatile oils-particularly myristicin-have been shown to inhibit tumor formation in animal studies, and particularly, tumor formation in the lungs. Myristicin has also been shown to activate the enzyme glutathione-S-transferase, which helps attach the molecule glutathione to oxidized molecules that would otherwise do damage in the body. The activity of parsley's volatile oils qualifies it as a "chemoprotective" food, and in particular, a food that can help neutralize particular types of carcinogens (like the benzopyrenes that are part of cigarette smoke and charcoal grill smoke).

A Rich Source of Anti-Oxidant Nutrients

The flavonoids in parsley-especially luteolin-have been shown to function as antioxidants that combine with highly reactive oxygen-containing molecules (called oxygen radicals) and help prevent oxygen-based damage to cells. In addition, extracts from parsley have been used in animal studies to help increase the antioxidant capacity of the blood.

In addition to its volatile oils and flavonoids, parsley is an excellent source of two vital nutrients that are also important for the prevention of many diseases: vitamin C and vitamin A (notably through its concentration of the pro-vitamin A carotenoid, beta-carotene).

Vitamin C has many different functions. It is the body's primary water-soluble antioxidant, rendering harmless otherwise dangerous free radicals in all water-soluble areas of the body. High levels of free radicals contribute to the development and progression of a wide variety of diseases, including atherosclerosis, colon cancer, diabetes, and asthma. This may explain why people who consume healthy amounts of vitamin C-containing foods have reduced risks for all these conditions. Vitamin C is also a powerful anti-inflammatory agent, which explains its usefulness in conditions such as osteoarthritis and rheumatoid arthritis. And since vitamin C is needed for the healthy function of the immune system, it can also be helpful for preventing recurrent ear infections or colds.

Beta-carotene, another important antioxidant, works in the fat-soluble areas of the body. Diets with beta-carotene-rich foods are also associated with a reduced risk for the development and progression of conditions like atherosclerosis, diabetes, and colon cancer. Like vitamin C, beta-carotene may also be helpful in reducing the severity of asthma, osteoarthritis, and rheumatoid arthritis. And beta-carotene is converted by the body to vitamin A, a nutrient so important to a strong immune system that its nickname is the "anti-infective vitamin."

Parsley for a Healthy Heart

Parsley is a good source of folic acid, one of the most important B vitamins. While it plays numerous roles in the body, one of its most critical roles in relation to cardiovascular health is its necessary participation in the process through which the body converts homocysteine into benign molecules. Homocysteine is a potentially dangerous molecule that, at high levels, can directly damage blood vessels, and high levels of homocysteine are associated with a significantly increased risk of heart attack and stroke in people with atherosclerosis or diabetic heart disease. Enjoying foods rich in folic acid, like parsley, is an especially good idea for individuals who either have, or wish to prevent, these diseases. Folic acid is also a critical nutrient for proper cell division and is therefore vitally important for cancer-prevention in two areas of the body that contain rapidly dividing cells-the colon, and in women, the cervix.

Protection against Rheumatoid Arthritis

While one study suggests that high doses of supplemental vitamin C makes osteoarthritis, a type of degenerative arthritis that occurs with aging, worse in laboratory animals, another indicates that vitamin C-rich foods, such as parsley, provide humans with protection against inflammatory polyarthritis, a form of rheumatoid arthritis involving two or more joints.

The findings, presented in the Annals of the Rheumatic Diseases were drawn from a study of more than 20,000 subjects who kept diet diaries and were arthritis-free when the study began, and focused on subjects who developed inflammatory polyarthritis and similar subjects who remained arthritis-free during the follow-up period. Subjects who consumed the lowest amounts of vitamin C-rich foods were more than three times more likely to develop arthritis than those who consumed the highest amounts.

So, next time parsley appears on your plate as a garnish, recognize its true worth and partake of its abilities to improve your health. As an added bonus, you'll also enjoy parsley's legendary ability to cleanse your palate and your breath at the end of your meal.

Retrieved from:  http://www.whfoods.com/genpage.php?tname=foodspice&dbid=100#nutritionalprofile

Cooking Club

Making Wild Rice Stuffing for Cooking Club this evening. Will post recipe if it turns out!

Success!!!!!

Soul Food Veggie Pot-Luck

Menu

• Chicken Fried Tofu
• Black Eyed Peas-Hoppin' John
• Hush Puppies
• Mac n' Cheese
• Kale Salad
• Greens, Greens and More Greens (3 different ways)
• Brussell Sprout Cole Slaw
• Corn Bread
• Gravy
• Okra Gumbo served on Rice

**Photos by Jacob Yeung

I will post recipes as soon as I get them!

Quick, Simple, Delicious Brownie Crumbly Mess.

(YES- I do keep the knife in the pan and just eat them out of it.. )

The title says it. I can't decide how I feel about this recipe. It is vegan, therefore there are no eggs involved. BUT- there is also nothing added as a binder..

I did make this at 12:30 a.m when my sweet tooth was overwhelming and it definitely satisfied the taste buds. They really are delicious-just a bit crumbly. REALLY good in a bowl with rice milk poured over top or even ice cream!

The weren't dry either. Like a lot of vegan desserts. They were very most and would be even better with a bag of chocolate chips thrown in! MM MMmm Mmmmm.

Ingredients


2 cups unbleached all-purpose flour

2 cups white sugar

3/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon salt

1 cup water

1 cup vegetable oil

1 teaspoon vanilla extract

** THEN add.-1 cup of walnuts and 1 bag of chocolate chips.**

Directions

1.Preheat the oven to 350 degrees F (175 degrees C).

2.In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.

3.Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

Adapted from: http://www.allrecipes.com/


SO easy!

Because this is a basic brownie recipe, one would easily add egg replacer. I usually use Ener-G Egg Replacer, which I believe is made with potato starch. I have never tried flax, but I hear it works well.

Vegetarian Okra Gumbo Recipe with Kidney Beans

Vegetarian Okra Gumbo Recipe with Kidney Beans

Making this on Sunday for the pot-luck. Without the liquid smoke 'cuz that stuff freaks me out!

I will let you know how it is!

=)

Pot Luck- "Soul Food" is a week away!

Next Sunday is my second pot-luck! Let's hope we have more than 4 in attendance!

What: Chicago Veggie Potluck

When: Sunday 11-7-2010 @ 5pm

Where: My place

Theme: Soul Food

Wear your Sunday best!

What would you bring?

Hearty Savory Biscuits under Gravy.

SO hearty, MJ couldn't even finish his. Now that's hearty!

This morning's b-fast was throw together with Gimmie Lean veggie sausage, left over gravy and minimal ingredients for biscuits. Here's to living on a tight budget!

Improvised Savory Biscuits

Preheat: 350

Mix:

• 2 cups  flour
  
• 1 tablespoon baking powder
  
• 1 tsp. kosher salt
• 1 tbsp. fresh thyme
• pinch of parsley
• 2 tbsp. flax sprinkles

 Add:

• 3/4 cup milk
  
• 1/4 cup olive oil

Mix together with a fork (or pastry blender). Roll out with rolling pin until about 1/2 thick. Cut with biscuit cutter or water glass. Place on greased cookie sheet, bake about 18-20 minutes.

(In the future I would use margarine, but we were out. Too much cinnamon & sugar toast this week!)

Meanwhile:

Brown and crumble 1/2 package of Gimmie Lean in 1-2 tbsp. olive oil on medium heat. We like out "meat" really brown and crumbly. Cook to your liking.

Basic Vegetarian Gravy - A staple in my kitchen this Fall

About 3 tbsp. olive oil
1/4 c. flour

Cook on medium heat for a few minutes.
Add a splash of soy milk and let thicken.
I continue this process until I have added about 3/4 c. "milk"

Then I continue to add vegetable broth, using 1 cup boiling water to 1 tsp. of Better Than Bullion** Vegetable flavor. I will add approximately 2 cups throughout the process.

I then like to add salt, pepper, crushed red pepper and soy sauce to taste.
Each time I make the gravy different. The most important part is the beginning roux making.  Continue to stir with a whisk to avoid lumpy gravy. 'Cuz who wants lumpy gravy!? NOT me!

When your gravy has met your consistency and flavor standards, add the sausage, turn stove to low and let simmer for a few.

Pour on biscuits and enjoy on a rainy Saturday morning in October!


**Better than Bullion is awesome because:
-It makes soooo much broth
-It does not contain MSG

-It is mushroom free! ( I am VERY allergic to mushrooms)

 

Take that Chicago Diner!! <3

Dear Santa and/or Birthday Fairy,

I have been a very good girl this year. Getting all A's in school and not getting into too much trouble. I hope you and Mrs.Clause or Mr. Birthday Fairy are getting ready for your busy month of December.
Here are some things that the elves could get an early start on for me:

Thank you!

Love,

Emily

This is my obsession.

My sister introduced to to Matcha a few years ago and now EVERYONE sells Green Tea Lattes.
I am addicted.. They just aren't as good made at home! It's shame that there are 3 Starbucks on one block downtown by school.. ridiculous actually.

Apparently, Lauren Conrad is obsessed too!

Pot Luck- "80s Mom Food"

Vegan “Pot Pie” (biscuit topped- like Mom used to make!)

**obviously any soy/rice ingredient can be substituted for dairy

MAKE AND HEAT FILLING FIRST
Filling:

1 medium onion, diced coarsely
½ cup celery
2 large carrots, peeled and cut to your liking
2 large potatoes, peeled and diced into 1/2-inch chunks
1 tsp dried parsley
1/4 tsp ground thyme
3/4 teaspoon dried oregano (I use “Italian seasoning”)
1/2 tsp sea salt
1/4 tsp ground pepper
2 1/2 cups vegetable broth (I use bullion cubes and water)
1 cup frozen peas
1 package of extra firm tofu cut into small cubes

5 tablespoons of Olive Oil (divide in half and use separately)
1/3 cup rice flour and wheat flour
**1 cup soy or rice milk

Directions:
In a large skillet, heat 2 1/2 tablespoons oil and add the onions, celery, carrots, potatoes, tofu, parsley, thyme, oregano, sea salt, and pepper. Cook on medium-low or medium heat until vegetables are softened.
Add veggie broth and bring to a boil. Allow it to simmer about 2 minutes, then add peas and cook until tender.
Preheat oven to 375 degrees. Meanwhile, in a saucepan, mix the 1/3 cup flour and 2 ½ tbsp oil until blended, and heat on medium-low a minute or two until thickened. Add the soy/rice milk gradually to make a gravy. When the mixture is almost thickened, add to the vegetable mixture. When all is thickened nicely, pour into a greased casserole dish.

Place dish into preheated oven until filling is bubbling (If you add the biscuits before this, they will not be done on the bottom!)

MEANWHILE….

Biscuit topping:

• 2 cups flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 4 tbsp margarine
• 3/4 cup soy/rice milk

Put all the dry ingredients into a bowl. Using a fork, add the margarine in until the mixture breaks down into fine pieces.

Add the soy milk and stir until the everything starts sticking together. Turn out onto a floured cutting board or counter and knead for 1 to 2 minutes or until the dough is nice and smooth. Add more flour if the dough is sticky.

Roll out with rolling pin and cut into desired sizes. I used a water glass to cut out circles.

Add on top of casserole when mixture is bubbling.

Bake for (I don't know how long yet..) until brown on top. I think it was about 30 minutes..


Created and compiled by E. Lemke with help from Mom Lemke

Veggie Pot Luck #1

Photos by Jacob Y.

Oh, Hello there!

I am back by popular demand!
Sorry I haven't been around, grad school is a fun sucker. This semester is pretty lame and fall is full of creativity in the kitchen.

Today begins my Chicago Veggie Potluck which I started on Facebook for friends and friends of friends in the area. Our theme for this evening is "80's Mom Food" (although I cannot take credit for the amazing theme idea!). That one goes to Courtney "the cool one," who has been my kitchen partner in crime for some time now! My food photographer (HA!), Jacob will be in attendance as well so sit tight....photos will be available soon!

Courtney and I set up a Saturday night challenge for ourselves of making homemade sietan and risotto-two seemingly difficult tasks.

Here are the recipes that we adapted from Post Punk Kitchen, Real Simple and Bob's Red Mill.
OH and p.s. PPK sucks at writing recipes..

Asparagus Risotto

Ingredients
one onion, chopped
two cloves of garlic, chopped
1 tablespoon of olive oil
2 cups of vegetable stock
one bunch of asparagus
1 cup
small glass of white wine



Directions
Wash and cut asparagus into 1 inch pieces and set aside
Saute the onion and garlic in olive oil  on a medium heat for about five minutes or until beginning to soften,
Add the rice and saute for one minute, then add the glass of wine and stir it through.
Add a splash of stock, and stir until it begins to absorb into the rice.
Continue adding a little stock at a time, and keep stirring. 
When liquid is almost completely absorbed, as 2 tablespoons of margarine and the asparagus.

* We also added some fresh thyme because I had in the fridge.

Dangerouly Delicious Seitan
** This is how PPK wrote it-kind of confusing. 
 

Ingredients
1 1/2 cups vital wheat gluten flour
1/4 cup nutritional yeast flakes

1 cup very cold water or vegetable broth
1/2 cup soy sauce
1 tbsp of tomato paste (WE DID NOT USE- might be good)
2 cloves garlic, pressed or grated on a microplane grater
1 teaspoon finely grated lemon zest *** DON'T RECOMMEND- kind of took over the flavors


Simmering Broth
10 cups water or vegetable broth
1/2 cup soy sauce

Directions
In a large bowl, mix together Vital Wheat Gluten Flour (Bob's Red Mill) and nutritional yeast flakes.

In a seperate bowl, mix together reamining ingredients: water or veg broth, soy sauce. tomato paste, garlic, lemon zest.

Pour the wet ingredients into the dry and combine with a firm spatula, knead dough for about 3 minutes until a spongy, elastic dough is formed. Let dough rest for a couple of minutes and prepare your broth, but don't start boiling it.

Now roll your dough into a log shape about 8 inches long and cut into 3 equal sized pieces. Place the pieces in the broth. It is important that the water/broth be very cold when you add the dough, it helps with the texture and ensures that it doesn't fall apart. Partially cover the pot (leave a little space for steam to escape) and bring to a boil.

When the water has come to a boil set the heat to low and gently simmer for an hour, turning the peices every now and again.

Now you've got gluten. Let it cool in the simmering broth for at least a half an hour. It is best if it cools completely.
 
We then sliced it and fried it in olive oil. We ate it with our risotto. Yumm Yumm Yummy. You can do whatev.





Last night's successful undertaking ended in a disaster today. DO NOT MAKE AND CONSUME SIETAN IF YOU MAY HAVE WHEAT SENSITIVTIES!! IT IS NOT WORTH IT. For that, I will be passing my Bob's Red Mill bag to Courtney this afternoon.

 Bye Bye!

Recipe Revision

Carrot-Banana Chai Cake
An Adaption, by: Emily Lemke

This is an alteration of my Banana Walnut Cupcakes. I used the same recipe listed in my previous post, but made some changes and turned it into a 2 layer cake.


Preheat oven to 450 degrees F.

Mix:

2 c. whole wheat flour
1 1/2 tsp. baking soda
1/2 tsp. salt

Cream:
1 c. raw vegan sugar
1/3 c. vegetable oil

Add to liquid: 

2 c. shredded carrots
5 ripe bananas ( I thawed some frozen ones from the freezer) 3-4 ripe bananas
1/4 c. water 1/2 c. brewed Chai Tea
1 tsp. mexican vanilla
1 c. chopped walnuts (optional) 1 tsp. of Pumpkin Pie spice (cardamon, cinnamon, nutmeg)
1/2 c. oatmeal (optional)

Slowly add dry mix.
Make sure there are not any lumps.  
Pour into lined cupcake tin. Fill about 3/4 way.  Pour into greased and floured round cake pans.
Bake for about 20  30 minutes or until a toothpick or fork comes out smooth
Makes about 1 1/2 dozen large cupcakes.  Makes a yummy 2 layer cake.


Frosting
Same as below, just double the recipe.

* Do not make this cake in an 95 degree apartment.. the frosting will melt everywhere.
The cake is still delicious and even better cold. ( I had to frost it in the refrigerator with the door open..)
* Do not try to transport it to your friend's birthday party in a 100 degree car. Invite them over for tea and cake after the fact.. (thanks mom!)

Monkey Cakes Recipe (photos below)

BANANA CUPCAKES
Preheat oven to 450 degrees F. 

Mix:

2 c. whole wheat flour
1 1/2 tsp. baking soda
1/2 tsp. salt

Cream:
1 c. raw vegan sugar
1/3 c. vegetable oil

Add to liquid:

5 ripe bananas ( I thawed some frozen ones from the freezer)
1/4 c. water
1 tsp. mexican vanilla
1 c. chopped walnuts (optional)
1/2 c. oatmeal (optional)

Slowly add dry mix. Make sure there are not any lumps. Pour into lined cupcake tin. Fill about 3/4 way.
Bake for about 20 minutes or until a toothpick or fork comes out smooth
Makes about 1 1/2 dozen large cupcakes.


YELLOW CREAM CHEESE FROSTING

Mix:
1/4 c. Earth Balance margarine
1/4 c. Tofutti cream cheese
1 tsp. mexican vanilla

Add:
2 c. powdered sugar about 1/2 c. at a time

Add:
1 tsp. yellow food coloring

Mix well. Refrigerate to harden before icing.


Decorate top with sliced bananas and a sprinkle walnuts!


Enjoy!
Yum!

Best Vegan Cupcakes Yet!

Vegan Banana-Walnut Cupcakes with Cream Cheese frosting! DELICIOUS!
Happy Birthday Jacob!

Stay tuned for recipe!

Jack's Lazy Afternoon.

I uploaded some photos from the past months taken of Jack.. I don't know how many of you understand how crazy his hair really is..
Here is proof!

haha. I laugh every time I see these.. I have since given him a little trim..

Kitchen Disaster, Cupcake Success

Yes, I dumped powdered sugar all over the stove top.. which fell through the vents and into the oven, where cupcakes were baking. I had to pull vacuum out the oven. It was hilarious.
Anyway, EVERYONE loved our cupcakes, but we did not win. There were 25 bakers and I definetly think we were in the top 5.. It was a fun experience and gave me a little insight on where I stand in the vegan baking world.. Wait for the cookie competition!!! (who knows when that will be...)

How Convenient!

I mucho <3 these herb trays that are kept in the freezer! I just made the fastest pesto lunch for tomorrow with the garlic and basil. No chopping, no crushing, no blending.. just popped them into a warm pan with olive oil, salt and pepper (and red pepper flakes of course!). These wonderful trays can be found at your local Trader Joe's. MMm mm mm.

I LoOoooVVeeE Aaron Sanchez.

Gimmie some of that fooood del barrio!!!

Since school has been out, I have been watching EVERY show Aaron is on. Chopped, Chef vs. City, Best thing I ever Ate..
Trying to find a way to get to Centrico in NYC to dazzle him with my foodie knowledge...

Self Defense Bake-off!

I entered a Vegan cupcake contest taking place this Friday. Proceeds go to fund free self-defense classes for women and transgender individuals. Saturday was a day full of cupcake baking madness. I wish I would have taken a picture of the kitchen after-math. This is the recipe I have created.. They turned out pretty good, but I need something to spruce it up.. Any suggestions???

Chocolate Covered Peanut-Butter Pretzel Cupcakes! by: Emily & Courtney

Makes 2 dozen Cupcakes
Preheat oven to 350 degrees

Mix together dry ingredients:

3 c.  flour
2 tsp Baking Soda
1/2 tsp salt
3/4 c. cocoa powder

In a separate bowl, cream:

3/4 c. soy margarine
2 c. sugar

Add:
2 c. unflavored rice milk/soy milk
2 tsp vanilla

Slowly add dry ingredients to wet ingredients until well mixed. Make sure there aren't any lumps! Spoon batter into lined cupcake tins. If not using a cupcake liner, make sure pan is well greased. Fill tins 3/4 full. Bake about 20 minutes until an inserted toothpick comes out of cake clean.
Let cool.

Sweet Peanut Butter Frosting
1/3 c.  unflavored rice milk/soy milk
Boil and remove.
Add:
1 Tbs. soy margarine
1 tsp vanilla
2 Tbs creamy organic peanut butter
2 Tbs molasses

Stir until well mixed.
Slowly add powdered sugar about 1/2 c. at a time until frosting is to desired consistency(about 2 cups).
When cupcakes are cooled, frost cupcakes with a knife or a piping bag. Sprinkle crumbled pretzels (about 1 cup total) on top. Melt down 1/2 dark chocolate bar and lightly drizzle over top of cupcakes. Enjoy!

Jack update.

Spring is here and it's about time for Jack to get a haircut! By next weekend, he will be a ferocious lion once again!

photos courtesy of Jacob Yeung.

up-north for girls weekend.

Heading up north tomorrow with Andrea to spend some QT with some old friends! Can't wait! Have already caught up with most of my studies and bringing my text books ! ha!

Busy busy bee, with a cold.

I need some motivation. I woke up early this morning (good job!) and cleaned the house. I have my 3rd or 4th cold since I 've moved to Chicago. SO ANNOYING!  K and K are coming for a visit tomorrow so I have a lot to do. Next weekend I am going up-north to Andrea's cottage for girls weekend. Today and Friday (and down time at internship) will be my days to get school stuff done. I have taken on a lot of work recently and am trying not to get overwhelmed. Apparently I do this by procrastination... OR as Mat likes to call it, "procrasterbation."
My "Statistics for Social Workers" class started last week. It is an on-line class and the final is next month. It seems easy, but finding the hours to read, study and quiz is nearly impossible with 4 other classes and an internship where I worked waaay too many hours last week. I also have the Illinois Basic Skills Test to take next month, which is a test that must be taken in order to work for schools in Illinois. When will I study for it!?
I guess the answer to my problems is to quit sleeping. I have heard that in grad school you give up sleep. This doesn't sit well with me. We all know how much I love to sleep. Do we not? Sleep, I loveee you! I can bank 14 hours a night.. which I know is awful, but it's my fave thing to do... No more sleeping I guess! I'll start that new thing tomorrow.

Now for the good news!
I mentioned earlier that I worked too many hours at SJOM last week. Reason being, I had my first group session! Oh my oh my, I was so nervous. It was at the end of a 12 hour day after 2 cups of coffee and a coca-cola.. It was awesome. So exhilarating! The ladies were aprehensive at first, but at the end I had gained their respect and got them pumped for next time. I was super excited when a few of them mentioned that they wanted to have Arts& Crafts nights. I nearly jumped up and down with joy!

Yesterday, I went to a training at the Greater Chicago Food Depository, which was 2 train rides and a bus ride away (Thanks me for letting Mat take car to Michigan for the week!) because I am organizing the Hunger Walk for San Jose.  I am the team captain and have to put together the team and fundraise. Whatever money we raise goes into our account at the Depository, which is where we get our food for all 3 shelters. It should be fun. I have never planned anything like this before, so it should be a great experience.  The walk is June 26th, if anyone wants to come to Chicago and walk to end hunger! I will post more info on this later..

SO much to do. Got to get started.

I'm soaking beans for soup! I conveniently bought some already chopped potatoes, leaks and fresh herbs at WFM for 2 dollars to add as well. I will make that during my study-break! Soon I will fill in my trip to Pete's Produce and my recent vegan baking experiences.


If nothing else, it's St. Patty's weekend and  I want to see the freaking green Chicago river I have heard so much about!!!!

Word.

Funny how I am about to facilitate a Group Life Skills class on Budgeting...
I was given a work-book called Suddenly Single Mom: A Practical Guide to Self-sufficient Survival, to use for reference.. I am totally using it for myself!!

I would love to share with the world all of the fabulous things I have made to eat lately, but unfortunately it doesn't consist of much creativity..
I have been eating on the run, making a lot of quick-easy foods...but mostly sticking to a Vegan diet.  Woo Woo. Stress makes my stomach messy, so vegan it is for now!


OH. how about this? Friday was nice. Mat and I rode our bikes to Logan Square (4 miles S.W) to hang out with some new friends. On the way home, we rode in the wrong direction for a while.... By the time it was cold and snowy. I didn't think I would make it home.  It was AWESOME (sarcasm)!

Just wanted to say "Heee-eyy"

Sorry Blog.

 

..But, Grad School is a Biatch!

"Necesitas comer que ya lo tienes en la casa.."

The struggles of surviving the city on a little bit(ty)...

(you have to eat what you already have in the house)

This is exactly what I want right now. Instead I ate a can of refried beans.

Study Buddies!

Did I die and go to Mexico!?

Welcome to Pilsen. Looks, smells and sounds like Mexico. But where is the weather? Summer should be amazing.

This neighborhood should be called Little Mexico. The offices of the facility, where I work, are in the basement along the east wall of other building. Directly next door, there is a Car Wash, which I am now assuming doubles as a Rehearsal facility for Norteño bands. Just Kidding.. 8 am this morning, Ranchero or Norteño music was played LOUD ...loud enough to feel as though there was a band outside my door. I liked it! I liked it a lot, but I can only imagine what the sleeping ladies of the facility thought... yikes. It definetly reminds me of waking up in Mexico to the Naranja/Mango/Tamale men blasting their Music from their carts!

Good Morning Ladies!!!

Sister Shout-Out.

If I had the closet of my dreams (standing Monday post @ MalteseKat.blogpsot.com), THAT is what I would be wearing.

It's Winter in Chicago, need I explain?