I don't have a picture...

because we slurped this up too fast. Apparently this purple smoothie was one of my best yet (I used to work at Jamba Juice so I'm not kidding around).

Blueberry-Avocado Smoothie

3/4c vanilla soymilk

2 medium scoops vanilla ice cream

1/4 avacado

large handful (or so) of frozen blueberries

bled. enjoy. 

Moving and Finals

When you combine moving with the last tests of 1st year medical school, this is what you get...

and a menu that looks like this:

-tabouli

-fried mung beans

-raw "ice cream"

-cereal

-bread

(in one meal)

raw ice cream:

1/2 c raw cashews blended with about the same amount water

add at least 1/2 c frozen fruit

and a little vanilla

sweeten with raw agave 

You might be surprised at how good this is. Beware if you freeze it overnight it gets hard as  rock. I think this is a worthy substitution. 

If you are sick of winter

I am done with winter. I try not to go outside anymore just to avoid knowing it is still cold (and in Maine dark and cloudy). This salad/pasta dish/something reminds me there is hope. Ive been eating for the last 3 days straight.

Noodle Veggie Salad (for lack of a better name)
adapted from: http://thepioneerwoman.com/cooking/2008/03/my_most_favorite_salad_ever_ever_ever_ever/
Great tutorial, but almost all the other recipes are meat...

{cut up a lot of vegetables, including cabbage.}
{make some linguine noodles}
{stir up a blend of olive oil, seasame oil, squeezed lime juice, ginger, garlic, tamari or soy sauce, brown sugar, hot peppers, and cilantro}
{Combine}

Wynn, you ask, why such sparse directions!?!?? Well, because I believe in you. Some people love red/green/yellow peppers and others do not. Some may love veggies more than life itself while others could literally eat noodles for eternity. Some people have a bunch of leftover veggies, no energy to make 12 different dishes, and 20 min before their family starts to get hypoglycemic. SO use what you have or what you like.

I used this stuff. plus some spinach.

I added this stuff without paying too much attention to the amounts listed in recipe. You cant go wrong with a versatile dressing like this. lime+ ginger+garlic+tamari+sesame oil=perfect flavors

I came up with this. Failed at my attempt to garnish (really though, garnishing!?...im just hungry)

*Small technique notice: One of james' classmates is Chinese and KNOWS ginger. She told me her mom would never peel it and now she doesnt either, just a quick wash and cut. I've been doing it too now and haven't notice a bit of difference. Why not?

Burgers and Barley

There are a lot of reasons that I don't eat meat. Instead of introducing them all at once in a lengthy exposé, I will feed you small bites of propaganda until you are bursting with desire to eliminate most (all?) meat!!!!!!!! my mom just stopped reading.

Reason One: if you stop eating meat, you will suddenly be faced with the challenge of cooking hearty meals without this staple. It may seem possible, easy really, for a week. Then you realize that most of your favorite meals are in fact...meat. This may be because of culture, others claim historical precedence, still others claim health. But I hereby claim that it is LIMITING. A cooking world without meat introduces, even forces you to explore all sorts of grains, vegetables, cultures, and beans. Welcome. 

Bean Burgers red enough to make me uncomfortable 

mostly from "How to Cook Everything Vegetarian" by Mark Bittman. A cookbook that has changed my life, tear. 

2 c well cooked white, black, or red beans, chickpeas, or lentils

1 medium onion, quartered or roughly chopped

1/2 c rolled oats (not instant)

1 T chili powder or spice mix

(I added most of 1 fresh beet, chopped, for some sweetness. and the ironic color)

1 egg (can be replaced with 1/2c tofu or mashed potatoes)

salt and pepper

combine all in food processor or blender and pulse together until still chunky but blended.  may need some additional liquid, any will do. 

shape the suspiciously meat-like mixture into patties, cutlets, meatballs.  

 pan fry with a little oil till crisp on both sides. 

enjoy. 

made: 6 large "burgers"

time: 10 min prep with pre-cooked beans. 15 min cook time for 4 patties. 

served with the Best Barley I've ever had. Also by Mark Bittman

2 Tbs butter or olive oil

1/2 c scallion or onion

1 c pearled barley

1/2 t dried dill, parsley, or mint. (i use dill)

3 c warmed veg broth or water

salt and pepper

warm oil on med-high heat

add onions till soft (5 min)

add barley. cook for about a minute.  

add the rest

cover, low heat, 30 min. liquid will be absorbed or almost. 

it will absorb even more liquid as it sits. 

good. surprisingly. 

So it begins.

I have been a big fan of blogs for some time now. I've wasted a lot of time lurking on all sorts of them but avoided making my own for fear of obsession. This is for my fans (you three know who you are), hope it satisfies you.

Dinner: Sunday 3/8/09

Indonesian Fried Tofu with Cucumbers and Sprouts From "Sundays at Moosewood Restaurant"

{Make 4-5 servings of rice. I used about 2 c. wild and brown rice mix}

{Mix together these ingredients for the sauce:}

2/3c (light) soy sauce

3-4 medium garlic cloves, minced

2 T shallots/green onions

1-2 small chiles. remove seeds unless you're mom

1/4 c fresh lime/lemon juice

some sweetness (sugar or honey) to taste

{this should be strong!! the rest is bland. even better if it sits a while}

{Blanch 2 c. mung bean SPROUTS by pouring boiling water over them in a strainer. Immediately cool in cold water. The sprouts in the orangish bowl are blanched, in the clear aren't. To be honest, this didnt change the taste or texture much, but I also didn't let the beans sprout fully...}

{Fry up a package of TOFU cut in pieces- I made triangles of about 1/2 inch width. Heat a good couple tablespoons of oil in a pan and fry each side till golden. Season with salt or add another spice...whatev}

{Cut up a cucumber. crush some peanuts. Arrange cucumbers on top of the tofu on top of the rice. pour on sauce and sprinkle with peanuts}

VERDICT: Really good. The sauce is kickin but the rice and tofu need it. Tastes fresh and works great for left-overs/lunches. A make-again.