Nothing Better

Favorite type of salad, I could eat this for the rest of my life. Goat cheese on toasted bread.
Europe, Summer 2012

 

"Tell me am I right to think that there could be nothing better
Than making you my bride and slowly growing old together" 'Nothing Better' - The Postal Service

 

Missing Paris, missing Summer, and really missing my freckles. 

Back to the present... There's nothing better than coming home at night, lighting a few of you favorite candles, and getting organized. There's just something about the routine, you know, the folding of clean clothes. Or making your bed, then have some fun moving around the furniture. Or in my case. Laying in bed and watching my favorite movie, while telling myself that I'll eventually go back to all that other stuff tonight.

 Fat rain drops are falling outside my window and I'm toasty inside.

Just thought I'd share some happiness.

 

xxo

 

An Update seemed like a good plan :P

 

 

I never thought I'd be saying this but hey! Gone vegan, check...guess what else, I'm not eating sugar! Baking...hmmm baking blog? Kind of hard to do. But I love it. I feel fabulous, so incredibly wonderful. I haven't felt this way in a long time. So I'm thinking I'll probably keep up with it. So expect some new recipes and a little less dessert-y prototypes for the time being! :)

 

 

 

I've been making this like crazy, I don't care, I love it. It's Soba noodles with a homemade mushroom - miso broth combined with extra firm tofu and chopped green onions.



 

I used soy based Miso paste and mushroom stock

that you can find at your local specialty foods store.   

 

Soba Noodles with Green Onions and Tofu

Serves 3-4 people or 2 w/large portions

 

4 tablespoons Miso paste

2 1/2 cups water

8 oz of firm tofu cut into bite-sized cubes

1 tablespoon instant mushroom stock

5 tablespoons chopped green onions

Desired amount of Soba noodles

 

Plop your water in your pot and bring it to a boil on the stove. Add in the soba noodles when the water has come to a boil. Also add in your miso paste and mushroom stock. Let the noodles boil for 6 - 10 minutes. Then set aside. Chop up your green onions and tofu and toss them into the pot. Evenly divide you noodlefest and enjoy!!

Ahhhh silliness! More recipes soon! As proof I shall link them and then do them in the oncoming future!!

 

My link button is not having it today~

- Homemade Coconut Cream Pie Lara Bars

- Candied lemon and Grapefruit peels http://www.shutterbean.com/2012/candied-citrus-peel/#more-17149

 

Ta da! Ta da!
Have a good day everybody

 

Thai Green Curry Rice (Being Vegan day three!)

Eating fruits and vegetables has been incredibly easier than I had even thought it to be. :) Which is great! Especially with the new year, almost everyone I talk to is making resolutions and thinking about getting their health back on track. If all things go well this month I've been thinking about going a version of vegan for the rest of the year. I love to bake and although I've worked at a vegan bakery and sometime I bake vegan at home, I don't think I'd be able to give that up. And cheese! I LOVE CHEESE, oh and honey. :) Everything is better with a little honey. But for the month of January I'm veganveganvegan and that's rad. Anyhooooow here's a recipe that my dad and I cooked up last night. {Another thing I love about my whole household going vegan is we have more family time together. Whether it be...between passing in the hallways, we check up on each other, ask how we're doing with this whole new vegan thang. Or it be over the stove when we're preparing a meal together (like last night!) I never realized it till now, but it's definitely something I've missed.


Thai Green Curry Rice
Prep: 20 minutes, Cook: 12 minutes

NOTES:
* Make sure you cook the rice before hand! We didn't read through the recipe, and learned that the hard way
* Coconut extract mixed in almond or rice milk makes a great substitution in recipes that call for coconut milk. It has a lot of fat so it you're looking for low-fat ideas....^^^ try this one!

1/3 cup vegetable broth
1 onion, cut into 1/2-inch cubes
1 red bell pepper, cut into 1/2-inch cubes
1 yellow bell pepper, cut into 1/2-inch cubes
2 cloves garlic, crushed or minced
1 to 2 tablespoons Thai green curry paste
2 cups coarsely chopped napa cabbage
1 cup broccoli florets
1 cup cauliflower florets
1 cup sugar snap peas
1 tablespoon regular or reduced-sodium soy sauce
4 cups cooked long-grain brown rice
1 tomato, cut into 1/2-inch cubes
1 tablespoon coarsely chopped fresh Thai or common (field) basil
1 tablespoon coarsely chopped fresh cilantro
1 cup almond milk or rice milk
1 teaspoon coconut extract

Directions;

Place the broth in a large saucepan along with the onion, red and yellow peppers, and garlic. Cook over medium heat, stirring occasionally, for 5 minutes. Stir in 1 tablespoon of the curry paste, or up to 2 tablespoons for a spicier dish. Add the cabbage, broccoli, cauliflower, snap peas, and soy sauce. Mix well, cover, reduce the heat to low, and cook until the vegetables are tender, about 5 minutes.

Add the rice, tomato, basil, cilantro, almond milk and coconut extract.
Stir well, then cook until heated through, 2 to 3 minutes
Serve hot, on plates or in bowls.

It turns out to be a bit like a stir-fry with a little saucey stuff at the bottom. And it makes enough for about five or six people, so plenty of leftovers for us!

xxo
Laura


 ( Found on forksoverknives )