Kitchen fun

This was the weekend for experimentation. After a long week of getting ready for class, I'm an accounting major, I needed a break. For me that mean being creative. So Friday I pulled out all of my jewelry supplies and made a few things and replaced a few things (VegMama tends to lose earings). Then I started in the kitchen...

First I tried Vegan Dad's Mini Irish Pies. I followed his recipe except I didn't use the crust. I didn't want the extra fat. I have a family picture in a few months and I need to lose some weight. The pies were good but too many herbs for Vore. I saw a post last week on one of the blogs I follow and I was SUPER excited. Vegan Liverwurst!!! What can I say, I'm German. And it was good!!!! I'm having some amazing lunches this week. Now if you didn't like Liverwurst or Braunschweiger in your pre-veg days, you still woun't like it. If you've never had it it's like pate, if somewhat jiggly soft meat type things gross you out ( it unfortunataly looks like canned cat food) your probably woun't like it. But, like Feta cheese, if you close your eyes and breathe through your mouth the first time you try it, it's AWESOME!!!!! And then you can go back to eating like normal. Or you can just chalk it up to the crazy Germans that try to turn every meat into a wurst, or a vegan wurst. LOL, it's probably genetic.

Next I tried some homemade pitas...they taste good, but the picture speaks for itself. They didn't puff so no pockets. I cut them in half so I could use them for my lunch. Needless to say I need more practice!

I've wanted to make good crusty bread for a while. I LOVE bread, but I don't like spending 4-6 dollars for a loaf at the store. I searched around and found that the recipe is the same recipe I learned from my mom, the raising time and baking is a little different though.

I'm going to continue playing with flavors. I think next time I'll add whole garlic cloves to the dough before baking. Crusty Bread @ Home 2t Yeast 1 T salt 3c hot water 6 c all purpose flour. I used a half and half mix of wheat and unbleached all white. Mix the water, yeast and salt in a large bowl. Slowly add the flour. Mix together until all of the flour is incorporated. Set aside and cover (I like to use a clean bath towel), allow to rise for about 2 hrs. Sprinkle flour on the dough, cut in two. Shape the loaves and set on cornmeal. Cover and let rest for 40ish min. Preheat oven to 450 Fahrenheit. Put an inverted cookie sheet on the middle rack. Allow to heat with the oven. Use the broiler pan; you will put 1c water into it when you start baking the bread. Put the bread on the inverted pan, cornmeal side down. Sprinkle with a little flour, cut 2-3 shallow cuts into the top of the bread. Bake for 30 min.

The Vore's Favorite Meal

Being from Denver, originally, has given both the Vore and I a love of Mexican food. Even my parents have a love of the Southwest and Mexico, sometimes I wonder if it's genetic! There is a large Hispanic population on Denver, mostly concentrated around Federal Blvd. Lots of good authentic restaurants and grocery stores. So most of the food I make is inspired by the flavors of Latin America. One of the Vore's favorite dishes is one based on the meal we had at my dad's wedding in Santa Fe, Chile Rellanos. They were the best we've had. These are my interpretation. Chile Rellanos are great with rice and refried beans. Chile Rellanos 1 recipe blue corn batter(below) 5 smoked chilies (see Smokin Chilies in the park) 1 8oz package softened Fat Free Cream Cheese 1 ear corn on the cob, grilled. or 1c cooked corn 3 Tbs pickled jalapeño juice 1c shredded Fat Free Cheddar Cheese 2-3c Panko bread crumbs In a food processor combine the cream cheese, jalapeño juice, half of the corn and half of the shredded cheese, blend until smooth. In a separate bowl add the remaining corn and cheese and the blended cheese mix. Fill the smoked chilled with the cheese mixture. Put in the freezer for 5-10 min, or until the cheese starts to become firm. Cover each chili in the batter and then the bread crumbs. Cook for 15-20 min at 350. The breadcrumbs should start to turn golden brown. Blue Corn Batter 1c blue corn meal 1Tbs pickled jalapeno juice 2Tbs canola oil 1/4c soy milk Combine all ingredients in a large bowl. Use to batter Chili Rellanos, tofu, or veggies.