Another funny tidbit:
One of the first things my youngest son asked me last night, after "what did you bring home for me", was "will you make those date things". So I agreed to make date nut bars (Anne McBean's recipe but not rolled into balls) to the glee of the whole family! Imagine something as nutritous and simple getting overwhelming positive reviews from the peanut gallery!
Another funny tidbit:
One of the first things my youngest son asked me last night, after "what did you bring home for me", was "will you make those date things". So I agreed to make date nut bars (Anne McBean's recipe but not rolled into balls) to the glee of the whole family! Imagine something as nutritous and simple getting overwhelming positive reviews from the peanut gallery!
I love those! Although I admit the dates I brought back from the farmer's market in CA never made it as far as the food processor. They went straight into my tummy.
I forgot to post this weeks ago but I have never been able to make Anne's date nut balls work in my kitchen and after my trip to sunny CA I found that it was because the dates I find here (even at WF) are way too dried out and rubbery. The dates in CA, however, are sweet and plump and juicy and oh so soft. :cry
I love those! Although I admit the dates I brought back from the farmer's market in CA never made it as far as the food processor. They went straight into my tummy.
I forgot to post this weeks ago but I have never been able to make Anne's date nut balls work in my kitchen and after my trip to sunny CA I found that it was because the dates I find here (even at WF) are way too dried out and rubbery. The dates in CA, however, are sweet and plump and juicy and oh so soft. :cry
I suppose I could soak them, right? Bah!
schmoo
The 'fresh' Medjool dates are way moister than the dried block of dates that are commonly sold. Not sure if you have access. I do, so I would think folks in more civilized locals would! However, I still increase the # of dates, # amount of processor time and then don't try to make balls. I line a 5" x 10" plastic ziploc reusable rectangular container with wax paper, pour the mix into that and let set up in the fridge. When chilled, I lift out the wax paper, slice into squares, replace into ziploc and we are good to go!!! So much less fuss than trying to roll into balls.
I've also enjoyed the date-nut balls with a tablespoon of peanut butter added. Just a slight PB&chocolate taste that calms my sweet tooth.
Hmmmm, interesting idea! Next batch perhaps. I ran out of ingredients with last nights batch, so my hubbies eyes will have to roll again when I buy raw organic nuts! $$$$$
Schmoo and I have been working on adapting the bean burger recipes to a falafel burger. I think the recipe below is getting pretty close, and I'd be interested to know what others think:
Falafel Burger
2 15oz. cans Garbanzo Beans, drained and rinsed
1/3 cup whole wheat flour
1/3 cup rolled oats
1/4 cup water
2-4 cloves garlic, pressed
2 tsp. each cumin and coriander
1/2 cup parsley, chopped (not sure right now of the quantity, but I think you'd be hard-pressed to put in too much!)
1 TBS. tahini
Dash of Bragg's Liquid Aminos
Mash the beans so that there are no whole beans left, but chunky is OK.
Add the rest of the ingredients.
Stir with a fork.
Knead a bit with your hands.
Break into six equal pieces, form balls. Flatten the balls into patties.
Cook in a skillet over medium heat (with a little oil, if you want) for about 5 minutes per side. They should brown slightly.
I put it in a pita with spring mix and some of the Goddess dressing that Schmoo and I have been working on for a bit. Here's my version:
Schmoo's A Goddess Dressing
1/4 cup lemon juice
1/4 cup white wine vinegar
1 cup water
1/3 cup whole (unhulled) sesame seeds)
2-3 TBS. tahini
2 cloves garlic
5-10 chives
2 medjool dates, pitted
Dash of Bragg's Liquid Aminos
I also add a tsp. of Dulse Granules
They were so very very (very) delicious, stuffed into a whole wheat pita with baby spinach, broccoli sprouts and several dollops of vegan tzatziki:
Instead of 6 larger patties I made about 15 small ones. Yanno. Falafel-sized.
[The tzatziki is awesome too: 1 1/2-2 cups shredded cucumber (squeezed, water reserved), 1/2 cup raw cashews, lemon juice, dill and garlic all blended together like hummus. Great just on pita as a hummus alternative]
They were so very very (very) delicious, stuffed into a whole wheat pita with baby spinach, broccoli sprouts and several dollops of vegan tzatziki:
Instead of 6 larger patties I made about 15 small ones. Yanno. Falafel-sized.
[The tzatziki is awesome too: 1 1/2-2 cups shredded cucumber (squeezed, water reserved), 1/2 cup raw cashews, lemon juice, dill and garlic all blended together like hummus. Great just on pita as a hummus alternative]
That looks like a winner WHere's the hungry avitar w/ a bib?
That looks like a winner WHere's the hungry avitar w/ a bib?
I just wish that the pita I find at the markets were thicker and not so easily torn. It's a struggle filling them without them falling apart. When you go to middle eastern restaurants they have these lovely soft squishy pillowy pitas and I can never seem to find them anywhere else.
Speaking of burgers, here's the best "burgers" I've had since well before I went vegan:
Portobello Mushroom Burgers
A combo of mushrooms works well with this too.
2 tsp oil
1 lb portobello mushrooms, coarsely chopped
1 med red onion, finely diced
1 tsp minced garlic
1/2 tsp dried thyme
1/4 tsp dried basil
1/8 tsp dried rubbed sage
1 Tbsp soy sauce
1/4 cup red wine
1 1/2 cups cooked bulgur
1/4 cup whole wheat flour
In a wide skillet, heat 2 tsp of the oil over medium-high heat. Add the mushrooms, onion, garlic, and herbs. Cook until the mushrooms release their liquid, then until all of the liquid is evaporated. Add the soy sauce and wine and cook the mixture until it is dry. Cool the mixture in a medium mixing bowl. The mushrooms will release more liquid as they cool. Do not drain.
When the mushrooms are cool enough to handle, add the rice and flou. Stir to mix the ingredients. If the mixture does not come together, use a potato masher or pulse briefly in a food processor.
Form the mixture into 8 patties. Spray a skillet with non-stick cooking spray and fry the patties over medium-high heat until they are nicely browned, about 5 mins. Give each patty a quick spray of cooking spray and then turn them over and cook for another 4 mins.
Makes 8 patties.
Y'all don't want to hear me, you just want to dance.
I just wish that the pita I find at the markets were thicker and not so easily torn. It's a struggle filling them without them falling apart. When you go to middle eastern restaurants they have these lovely soft squishy pillowy pitas and I can never seem to find them anywhere else.
Is the secret baking your own...?
I've made my own a handful of times, but I still need to perfect my recipe to make 'em soft and 100% whole wheat. Last time, I made them for a party and cheated with 1/4 white flour so they would be easier to make. They were sooo much better than store-bought and only took 5 minutes to bake.
I think perfect homemade pita will be my next project.
I just wish that the pita I find at the markets were thicker and not so easily torn. It's a struggle filling them without them falling apart. When you go to middle eastern restaurants they have these lovely soft squishy pillowy pitas and I can never seem to find them anywhere else.
Is the secret baking your own...?
There's no science to this, but this method works for me:
It's tough to deal w/ thin pitas. One way you can work w/ them to make them more pliable is take your pitas in some foil and lightly moisten them under a faucet. Then place them in an oven/toaster oven for about 15 minutes @ 350ish.
The way I slightly moisten mine is a bit hard to describe, but works perfectly.
Turn on your tap water and set the nozzle so it sprays vs a straight stream. Then take the pitas that are sitting on top of the foil and in one smooth (and pretty fast) motion, run the pitas under the faucet from left to right (or whichever direction). This will get them just wet enough to do the trick.
After they come out of the oven they will be allot more pliable.
Hey, we can still indulge once in a while right??? To wit, the most amazing brownies vegan or non that I've had ever.
Vegan Chewy, Fudgy Triple-Chocolate Brownies
Either Dutch-processed or natural cocoa works well in this recipe.
3 tsp milled flaxseed
6-9 tsp water
5 oz semisweet or bittersweet chocolate, chopped
2 oz unsweetened chocolate, chopped
8 Tbsp vegan butter
3 Tbsp cocoa powder
1 1/4 cups (8 3/4 oz) sugar
2 tsp vanilla extract
1/2 tsp salt
1 cup (5 oz) unbleached all-purpose flour
Simmer flax seeds and water in a saucepan for about 5 minutes or until thick, egg-like consistency has been reached. Let the mixture cool completely before using.
Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Spray an 8-inch square baking pan with nonstick cooking spray. Fold 2 16-inch pieces of parchment paper lengthwise to measure 8 inches wide. Fit 1 sheet in the bottom of the greased pan, pushing it into the corners and up the sides of the pan (overhang will help in removal of baked brownies). Fit the second sheet in the pan in the same manner, perpendicular to the first sheet. Spray the sheets with nonstick cooking spray.
Melt the chocolate and vegan butter in a microwave oven by nuking the chocolate alone at 50% power for 2 mins. Stir the chocolate; add the butter; and continue microwaving at 50% for another 2 mins, stopping to stir the mixture after 1 min. If the chocolate is not entirely melted, microwave an additional 30 seconds at 50% power. Whisk in the cocoa until smooth. Set aside to cool.
Whisk together the cooled flax mixture, sugar, vanilla, and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the flax mixture; then stir in the flour with a wooden spoon until just combined. Pour the mixture into the prepared pan, spread into the corners, and level the surface with a rubber spatula. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on a wire rack to room temperature, about 2 hours. Remove the brownies from the pan using the parchment handles and transfer to a cutting board. Cut into 1-inch squares. (Do not cut brownies until ready to serve; uncut brownies can be wrapped in plastic and refrigerated up to 5 days.)
VARIATION Triple-Chocolate Espresso Brownies
Follow the recipe above whisking in 1 1/2 Tbsp instant espresso or coffee powder along with the cocoa in step 3.
Y'all don't want to hear me, you just want to dance.
I got a copy of Eat For Health (I bought it direct from Fuhrman, but this link is easier). It's more expensive, yes, but you get a lot more for your money.
I didn't really need the book. I know what I need to know, and I'm doing fine, but I do like to keep up on what to recommend to friends, and I wanted to see what was new.
The book is in two parts. Meaning, two separate books. Book 1 - The Mind Makeover is all about the "why" of eating this way. Here's a little excerpt from it, that you all may find interesting:
My book, Eat To Live, was written to help the overweight person recover their health and lose that stubborn, excess weight by following the healthiest and most-effective diet. It was not written for the masses, and has limitations for wide acceptance because people's addictive relationships with unhealthy food is too overwhelming. For many, the Eat To Live eating-style is too great a change to accomplish all at once. In Eat For Health, the same concpet of high-nutrient eating is transformed, using what I have learned since writing Eat To Live to make this information more palatable to everyone, and to make it tastier, without compromising the results. What I learned is that for more people to adopt a super healthy eating-style, I need to make more dramatic changes in the way they think before I ask them to change the way they eat.
Book 2 - The Body Makeover is all about how to eat healthily. And it's mostly recipes, along with his method of scoring food for nutritional value in relation to caloric density. I get a little nervous around this, since i think that one of the biggest advantages this has over conventional diets (as far as implementing it into your life) is that you don't have to count anything. But, it's informative to understand how much nutrition your food has relative to the calories, so, it's not all bad.
Anyway, there you go. I think these books are helpful, if a little pricey. ETL is still great, these are just more complete.
It's not butter so much as "butter". Look for things like safflower spread or sunflower margarine or even olive oil spread can be vegan. Like I said, this is an indulgence.
Y'all don't want to hear me, you just want to dance.
It's not butter so much as "butter". Look for things like safflower spread or sunflower margarine or even olive oil spread can be vegan. Like I said, this is an indulgence.
I had some the other weekend at brunch on whole grain toast and it was gooooood.
It's been long enough since I've eaten normal butter that it was more than "real" enough to me. Delicious and melty!
BTW Thanks for the great recipes - I added your 'shroomburger to the TB. Since it's coming on summer I'm all about making burger-like things.
I've made my own a handful of times, but I still need to perfect my recipe to make 'em soft and 100% whole wheat. Last time, I made them for a party and cheated with 1/4 white flour so they would be easier to make. They were sooo much better than store-bought and only took 5 minutes to bake.
I think perfect homemade pita will be my next project.
-Anne
That's sounds promising!! Of course I support you all the way on this.
I had some the other weekend at brunch on whole grain toast and it was gooooood.
It's been long enough since I've eaten normal butter that it was more than "real" enough to me. Delicious and melty!
BTW Thanks for the great recipes - I added your 'shroomburger to the TB. Since it's coming on summer I'm all about making burger-like things. <img src="https://us.v-cdn.net/6029383/emoji/thumb.gif" border="0" alt="" >
My mom and dad were eating real butter all the time (real, excellent butter from a tiny dairy in their home-town. man that is some <a href="http://www.citypages.com/databank/23/1119/article10396.asp">good butter</a>) at Christmas, and I bought some earth balance to cook Christmas foods with. My parents have switched to using that now for most things because they said it tasted pretty much as good. They were stunned.
I just wish that the pita I find at the markets were thicker and not so easily torn. It's a struggle filling them without them falling apart. When you go to middle eastern restaurants they have these lovely soft squishy pillowy pitas and I can never seem to find them anywhere else.
Is the secret baking your own...?
Here we havea pita bakery called Ali Baba and it is where all the resturants get theirs......odd enuff they do not sell to any stores..........I am with you I hate store bought pita...it is such a PITA:D
I had some the other weekend at brunch on whole grain toast and it was gooooood.
It's been long enough since I've eaten normal butter that it was more than "real" enough to me. Delicious and melty!
BTW Thanks for the great recipes - I added your 'shroomburger to the TB. Since it's coming on summer I'm all about making burger-like things.
So that does make me ask a question, when is the next TB update? I just purchased the TB for the wife and I have some credits. It looks like we are both going Vegan....
So that does make me ask a question, when is the next TB update? I just purchased the TB for the wife and I have some credits. It looks like we are both going Vegan....
Brad, way to go!!!!
I actually updated the TB this afternoon. Every few recipes or so I go back through this thread and put in new ones that fit the bill.
I have been waiting for more recipes before I place my order. I know that for me, because I created it, it will show which ones I have already ordered and which recipes I have not and can buy later. Last I heard this wasn't the case for others ordering it, so hopefully David can update with his experience.
April 18, 2008
Bottle Maker to Stop Using Plastic Linked to Health Concerns
By IAN AUSTEN
OTTAWA — Nalgene, the brand that popularized water bottles made from hard, clear and nearly unbreakable polycarbonate, will stop using the plastic because of growing concern over one of its ingredients.
The decision by Nalgene Outdoor Products, a unit of Thermo Fisher Scientific, based in Rochester, came after reports that the Canadian government would declare the chemical bisphenol-a, or BPA, toxic. Some animal studies have linked the chemical to changes in the hormonal system.
Comments
I wish I could write like that!
Photos that don't suck / 365 / Film & Lomography
A Yup!!! Been there, done that, got the T-Shirt....
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One of the first things my youngest son asked me last night, after "what did you bring home for me", was "will you make those date things". So I agreed to make date nut bars (Anne McBean's recipe but not rolled into balls) to the glee of the whole family! Imagine something as nutritous and simple getting overwhelming positive reviews from the peanut gallery!
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Ramblings About Me
I love those! Although I admit the dates I brought back from the farmer's market in CA never made it as far as the food processor. They went straight into my tummy.
I forgot to post this weeks ago but I have never been able to make Anne's date nut balls work in my kitchen and after my trip to sunny CA I found that it was because the dates I find here (even at WF) are way too dried out and rubbery. The dates in CA, however, are sweet and plump and juicy and oh so soft. :cry
I suppose I could soak them, right? Bah!
Photos that don't suck / 365 / Film & Lomography
Comments and constructive critique always welcome!
Elaine Heasley Photography
schmoo
The 'fresh' Medjool dates are way moister than the dried block of dates that are commonly sold. Not sure if you have access. I do, so I would think folks in more civilized locals would! However, I still increase the # of dates, # amount of processor time and then don't try to make balls. I line a 5" x 10" plastic ziploc reusable rectangular container with wax paper, pour the mix into that and let set up in the fridge. When chilled, I lift out the wax paper, slice into squares, replace into ziploc and we are good to go!!! So much less fuss than trying to roll into balls.
ann
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Ramblings About Me
Hmmmm, interesting idea! Next batch perhaps. I ran out of ingredients with last nights batch, so my hubbies eyes will have to roll again when I buy raw organic nuts! $$$$$
My Galleries My Photography BLOG
Ramblings About Me
Sickening but inspiring art on consumption.
50mm 1.4, 85mm 1.8, 24-70 2.8L, 35mm 1.4L, 135mm f2L
ST-E2 Transmitter + (3) 580 EXII + radio poppers
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Falafel Burger
2 15oz. cans Garbanzo Beans, drained and rinsed
1/3 cup whole wheat flour
1/3 cup rolled oats
1/4 cup water
2-4 cloves garlic, pressed
2 tsp. each cumin and coriander
1/2 cup parsley, chopped (not sure right now of the quantity, but I think you'd be hard-pressed to put in too much!)
1 TBS. tahini
Dash of Bragg's Liquid Aminos
Mash the beans so that there are no whole beans left, but chunky is OK.
Add the rest of the ingredients.
Stir with a fork.
Knead a bit with your hands.
Break into six equal pieces, form balls. Flatten the balls into patties.
Cook in a skillet over medium heat (with a little oil, if you want) for about 5 minutes per side. They should brown slightly.
I put it in a pita with spring mix and some of the Goddess dressing that Schmoo and I have been working on for a bit. Here's my version:
Schmoo's A Goddess Dressing
1/4 cup lemon juice
1/4 cup white wine vinegar
1 cup water
1/3 cup whole (unhulled) sesame seeds)
2-3 TBS. tahini
2 cloves garlic
5-10 chives
2 medjool dates, pitted
Dash of Bragg's Liquid Aminos
I also add a tsp. of Dulse Granules
Put it all in the blender and blend very well.
Dgrin FAQ | Me | Workshops
Photos that don't suck / 365 / Film & Lomography
I need to keep eating fresh food, now BPA might be an even larger problem in cans then Nalgene bottles.
Read about it here.
They were so very very (very) delicious, stuffed into a whole wheat pita with baby spinach, broccoli sprouts and several dollops of vegan tzatziki:
Instead of 6 larger patties I made about 15 small ones. Yanno. Falafel-sized.
[The tzatziki is awesome too: 1 1/2-2 cups shredded cucumber (squeezed, water reserved), 1/2 cup raw cashews, lemon juice, dill and garlic all blended together like hummus. Great just on pita as a hummus alternative]
Photos that don't suck / 365 / Film & Lomography
I just wish that the pita I find at the markets were thicker and not so easily torn. It's a struggle filling them without them falling apart. When you go to middle eastern restaurants they have these lovely soft squishy pillowy pitas and I can never seem to find them anywhere else.
Is the secret baking your own...?
Photos that don't suck / 365 / Film & Lomography
Portobello Mushroom Burgers
A combo of mushrooms works well with this too.
2 tsp oil
1 lb portobello mushrooms, coarsely chopped
1 med red onion, finely diced
1 tsp minced garlic
1/2 tsp dried thyme
1/4 tsp dried basil
1/8 tsp dried rubbed sage
1 Tbsp soy sauce
1/4 cup red wine
1 1/2 cups cooked bulgur
1/4 cup whole wheat flour
In a wide skillet, heat 2 tsp of the oil over medium-high heat. Add the mushrooms, onion, garlic, and herbs. Cook until the mushrooms release their liquid, then until all of the liquid is evaporated. Add the soy sauce and wine and cook the mixture until it is dry. Cool the mixture in a medium mixing bowl. The mushrooms will release more liquid as they cool. Do not drain.
When the mushrooms are cool enough to handle, add the rice and flou. Stir to mix the ingredients. If the mixture does not come together, use a potato masher or pulse briefly in a food processor.
Form the mixture into 8 patties. Spray a skillet with non-stick cooking spray and fry the patties over medium-high heat until they are nicely browned, about 5 mins. Give each patty a quick spray of cooking spray and then turn them over and cook for another 4 mins.
Makes 8 patties.
http://photos.mikelanestudios.com/
I've made my own a handful of times, but I still need to perfect my recipe to make 'em soft and 100% whole wheat. Last time, I made them for a party and cheated with 1/4 white flour so they would be easier to make. They were sooo much better than store-bought and only took 5 minutes to bake.
I think perfect homemade pita will be my next project.
-Anne
It's tough to deal w/ thin pitas. One way you can work w/ them to make them more pliable is take your pitas in some foil and lightly moisten them under a faucet. Then place them in an oven/toaster oven for about 15 minutes @ 350ish.
The way I slightly moisten mine is a bit hard to describe, but works perfectly.
Turn on your tap water and set the nozzle so it sprays vs a straight stream. Then take the pitas that are sitting on top of the foil and in one smooth (and pretty fast) motion, run the pitas under the faucet from left to right (or whichever direction). This will get them just wet enough to do the trick.
After they come out of the oven they will be allot more pliable.
HTH
Vegan Chewy, Fudgy Triple-Chocolate Brownies
Either Dutch-processed or natural cocoa works well in this recipe.
3 tsp milled flaxseed
6-9 tsp water
5 oz semisweet or bittersweet chocolate, chopped
2 oz unsweetened chocolate, chopped
8 Tbsp vegan butter
3 Tbsp cocoa powder
1 1/4 cups (8 3/4 oz) sugar
2 tsp vanilla extract
1/2 tsp salt
1 cup (5 oz) unbleached all-purpose flour
Simmer flax seeds and water in a saucepan for about 5 minutes or until thick, egg-like consistency has been reached. Let the mixture cool completely before using.
Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Spray an 8-inch square baking pan with nonstick cooking spray. Fold 2 16-inch pieces of parchment paper lengthwise to measure 8 inches wide. Fit 1 sheet in the bottom of the greased pan, pushing it into the corners and up the sides of the pan (overhang will help in removal of baked brownies). Fit the second sheet in the pan in the same manner, perpendicular to the first sheet. Spray the sheets with nonstick cooking spray.
Melt the chocolate and vegan butter in a microwave oven by nuking the chocolate alone at 50% power for 2 mins. Stir the chocolate; add the butter; and continue microwaving at 50% for another 2 mins, stopping to stir the mixture after 1 min. If the chocolate is not entirely melted, microwave an additional 30 seconds at 50% power. Whisk in the cocoa until smooth. Set aside to cool.
Whisk together the cooled flax mixture, sugar, vanilla, and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the flax mixture; then stir in the flour with a wooden spoon until just combined. Pour the mixture into the prepared pan, spread into the corners, and level the surface with a rubber spatula. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on a wire rack to room temperature, about 2 hours. Remove the brownies from the pan using the parchment handles and transfer to a cutting board. Cut into 1-inch squares. (Do not cut brownies until ready to serve; uncut brownies can be wrapped in plastic and refrigerated up to 5 days.)
VARIATION
Triple-Chocolate Espresso Brownies
Follow the recipe above whisking in 1 1/2 Tbsp instant espresso or coffee powder along with the cocoa in step 3.
http://photos.mikelanestudios.com/
I got a copy of Eat For Health (I bought it direct from Fuhrman, but this link is easier). It's more expensive, yes, but you get a lot more for your money.
I didn't really need the book. I know what I need to know, and I'm doing fine, but I do like to keep up on what to recommend to friends, and I wanted to see what was new.
The book is in two parts. Meaning, two separate books. Book 1 - The Mind Makeover is all about the "why" of eating this way. Here's a little excerpt from it, that you all may find interesting:
Book 2 - The Body Makeover is all about how to eat healthily. And it's mostly recipes, along with his method of scoring food for nutritional value in relation to caloric density. I get a little nervous around this, since i think that one of the biggest advantages this has over conventional diets (as far as implementing it into your life) is that you don't have to count anything. But, it's informative to understand how much nutrition your food has relative to the calories, so, it's not all bad.
Anyway, there you go. I think these books are helpful, if a little pricey.
Dgrin FAQ | Me | Workshops
It's not butter so much as "butter". Look for things like safflower spread or sunflower margarine or even olive oil spread can be vegan. Like I said, this is an indulgence.
http://photos.mikelanestudios.com/
I had some the other weekend at brunch on whole grain toast and it was gooooood.
It's been long enough since I've eaten normal butter that it was more than "real" enough to me. Delicious and melty!
BTW Thanks for the great recipes - I added your 'shroomburger to the TB. Since it's coming on summer I'm all about making burger-like things.
Photos that don't suck / 365 / Film & Lomography
That's sounds promising!! Of course I support you all the way on this.
Photos that don't suck / 365 / Film & Lomography
My mom and dad were eating real butter all the time (real, excellent butter from a tiny dairy in their home-town. man that is some <a href="http://www.citypages.com/databank/23/1119/article10396.asp">good butter</a>) at Christmas, and I bought some earth balance to cook Christmas foods with. My parents have switched to using that now for most things because they said it tasted pretty much as good. They were stunned.
Here we havea pita bakery called Ali Baba and it is where all the resturants get theirs......odd enuff they do not sell to any stores..........I am with you I hate store bought pita...it is such a PITA:D
So that does make me ask a question, when is the next TB update? I just purchased the TB for the wife and I have some credits. It looks like we are both going Vegan....
Pictures | Website | Blog | Twitter | Contact
Brad, way to go!!!!
I actually updated the TB this afternoon. Every few recipes or so I go back through this thread and put in new ones that fit the bill.
I have been waiting for more recipes before I place my order. I know that for me, because I created it, it will show which ones I have already ordered and which recipes I have not and can buy later. Last I heard this wasn't the case for others ordering it, so hopefully David can update with his experience.
Photos that don't suck / 365 / Film & Lomography
NYTiimes, yesterday, Apr 18th.
Camelbak, the Truth About #7 Seems that the bottle makers are dealing with it...
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