19 September 2008

Eating With the Bloggers

Yellow and green night (a/k/a Kale and Potato Enchiladas) was prompted by this post on Vegan Eats & Treats, although it's been heavily blogged elsewhere. Sure, it was okay, but merely okay. The Vegonomicon is full of near misses except where anything dessert is concerned (that is the chapter where it lives up to its ominous name).

But then Heidi Swanson posted her "TLT Sandwich," which really made our week. Tempeh is always good, and the roasted tomatoes work really well on a sandwich—something I'd never have though to do (the tomatos are sort of Wolfgang Puckish, only better). Oh, and it's great for a lunch to take to work the next day.

14 September 2008

Great Bread From Southern Maine That Is Also Real Food

Mother Oven bread is baked in an earth goddess oven … seriously. Rosario's makes the only decent completely whole wheat baguette I've ever had.

08 September 2008

Little Lad's Popcorn

My internet oracles tell me that the only post on this blog to generate any interest is my review of Little Lad's, and even that post only receives hits because people are scouring the web for advice on making Little Lad's awesome popcorn. In the interest of satisfying the masses, here is my version of it:

1st: Pop your corn according to your favourite method (my weapon of choice is a cast iron skillet). I assume below that you've popped 3/4 Cu. of corn, which is all my skillet can manage without blowing its lid off.

2nd: Choose your fat. The Little Lad's label says that they use soy bean oil, but you can do better than that. Try melting some Earth Balance (which, admittedly, is not really food), or just use some light vegetable oil (such as canola), or go one step further and make an oil infused with dill and garlic and pepper or something along those lines. Toss 2 – 4 Tbs. of your fat of choice with your popped corn.

3rd: Toss your corn with 1/4 Cu. or more of nutritional yeast. It's best to add the yeast a little bit at a time, or else you end up with a mess—in fact, you'll end up with a mess anyway as the yeast tends to fly away (which is one reason you need to coat the corn with the fat first).

4th: Add 1 tsp. of dried dill (or better yet, somewhat more than that amount of finely chopped fresh dill) and salt to taste; toss the corn well to mix it all in.

5th: Yum.