OK, it has been long enough!

I have gotten a litte sidetracked (so cliqche in the blog world.) but really i did.  I filmed an episode of "Anatomy of a Green Kitchen", which is my new local cooking show on puublic access, channel 61, Electric City Television (Scranton, PA).  It will hopefully be out before September. But to bring everyone back I am going to post a recipe........Yum! It is for the best summer macaroni salad I have had in a LONG time!

Summer Macaroni Salad

1 bell pepper (you can use red, yellow, or orange) seeded and finely diced

4 celery sticks diced

1/4 C. diced black olives

2 Tbsp. diced sun dried tomatoes

2 Tbsp. Dijon mustard

2 tsp. sugar

2 tsp. vinager (white wine/apple cider)

1/4 Tbsp. granulated garlic

salt and papper to taste

2 C. cooked pasta of your choice

3 heaping  Tbsp. of your fav vegan mayo(more if you need it)

Refridgerate for at least 2 hours............ENJOY!!!!!!!!!

Movie Night!

We got the new Joy Division movie, Control, from NetFlix on Saturday, so we invited some friends over for a movie, wine, and of course food.  Since we are in the middle of a heat wave, I wanted to keep the menu simple, easy and quick. 

CONTROL MOVIE NIGHT MENU

Pesto Pasta Salad

Spring Rolls with Temari and Sweet and Sour Dipping Sauces

Spicy Broccoli Cheeze Bites

I thought everything came out great, and there was very little left by the end of the movie. The Broccoli Bites were a last minute addition. I think they would make a great addition to any gathering, and they are sooooo super easy.

Spicy Broccoli Cheeze Bites

(makes 15 bites)

1 medium broccoli crown

6 oz. of your favorite vegan Monterrey jack cheeze

1 small seeded jalapeno(you can use a more mild hot pepper)

30 won ton wrappers

oil for brushing tray

1.pre-heat oven at 375
2.finely chop broccoli and jalapeno in food processor, set aside.
3.shred cheeze in food processor, mix with broccoli, set aside.
4.lightly brush the cups of a cupcake pan with oil.
5.place two won ton wrappers in each cup.
6.fill with broccoli/cheeze mixture.
7.place in oven for 10 mins, or until the edges are golden brown and filling is melted.
8.enjoy.

A vegetarian, in a not so veggie friendly world, I have found a love for cooking. Not your normal love either.  It might be a slightly unhealty (but actually healthy, GO VEG!) obcession. Constantly dreaming of recipes, flavor combos, and substitutions. The chemistry of food blows my mind.  Everyday, I try to learn as much as I can about cooking. I experiement. I fail miserably. I burn things. I succeed. I eat.  

I dream of being a vegan chef, living in San Francisco, rescuing as many animals as I can fit into the bed. But for right now, this blog with have to be my veggie-haven.  I have found so much inspiration on so many other vegan blogs, and I really look forward to posting some of my recipes, rants and reviews.  

This Memorial holiday was filled with beautiful weather, awesome friends, and a perfect party! I wanted to keep the menu simple, so I could also enjoy the festivities and guests.  I loved the french potato salad!  It is so much lighter than a normal mayo based salad.  I stuffed some grape tomatoes with a kalamata olive tapenade and some with mozzarella and basil. I loved they way they looked, but it really took longer than I expected. (I am sure there is a tool I could have used.)  Another hit was the homemade onion dip that I took from La Dolce Vegan.

All in all, I had a great time, and I have already started planning my next soiree.  I am thinking wine tasting/pairing. hmmm.