Chocolate Peanut Butter Donuts Take Two

Since I have a donut pan, I've really wanted to make some good donuts. My first attempt was a creation of my own (by the way, when I mentioned in that post that I was listing the original recipe - I meant MY original recipe, not the "tried and true" one I had based mine on). It wasn't a total bust but definitely needed tweaking.

I wanted to make donuts today but I really wanted to use a recipe that I knew would be good - no need of tweaking. So I searched the internet.

Here's the thing about the internet, apparently I'm not a good searcher. For one thing I don't have a lot of patience because my computer is a thousand years old and slow as molasses. I like quick/good results. If I don't get that, I tend to give up easily on searches.

That said, I did go to a number of sites looking for a good vegan donut recipe - despite my slow response time on my computer. But I wasn't happy with any of the results I found, and I'll tell you why.

All the recipes required a frosting for the donuts and I don't want a frosted donut! And even if I was willing to go the extra way to make the frosted donuts, the frosting recipes are all too similar to the frosting recipe for the cinnamon buns I made a week or two ago - which was a disaster. They call for huge amounts of powdered sugar and very small amounts of liquid to mix with it. What I ended up with was a large amount of wasted (because you can't re-use it) powdered sugar and about three drops of frosting (which, for the record, was actually good). So I'm not looking to repeat that on a donut recipe.

So I decided to give the chocolate peanut butter donut recipe I was working on another shot. Here's what I used and did:

Ingredients:
3/4 cup spelt flour
1/2 teaspoon baking powder
1tablespoon flaxseed
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup raw sugar (meant to half this but remembered too late)
3/4 cup soy milk
1/4 - 1/2 cup creamy peanut butter (didn't actually measure this)
1/4 - 1/2 cup vegan chocolate chips (again, didn't actually measure this out)

Preparation:

• Preheat oven to 350 degrees.


• Mix flour, baking powder, flaxseed, baking soda, nutmeg, cinnamon, and sugar in a bowl.


• Combine milk, peanut butter and chocolate chips in a sauce pan and heat until chocolate chips melt and peanut butter "melt".


• Mix the chocolate/peanut butter mixture with the dry ingredients


• Pour into donut pan and bake for 12-15 minutes (I started with 12 minutes and put it on for 2 more - probably could've gone for 15 minutes and removed)

I'd halved most of the ingredients from last time because I'd had the "muffin top" donuts. This time they came out looking like donuts. They were more moist this time around but I still feel like the recipe needs more tweaking.

Meanwhile, I'm still looking for a good vegan donut recipe that doesn't require a frosting. If anyone out there knows of one, please share! (Note: I can pretty much veganize a recipe so if I have to look outside vegan recipes to find one, that would work too!)

Stuff

I don't want to say that I'm not blogging much lately but I had to make four tries at my password before I guessed the right one. In my defense, someone hacked my google account last summer and it always takes me a couple of tries to get the "new" password right. *sigh*

Anyway, I recently bought a donut pan and decided to create my own kind of donut. It was based on a tried an true recipe but the final result was one of my own making. I was going for a chocolate peanut butter donut because that sounded good in my head. I wrote down the ingredients in case they came out okay, or if they came out good enough that I'd want to "enhance" them at a later date (which was the case, by the way). I haven't played with it since but here's the original recipe:

Ingredients:
1-1/2 cup whole wheat pastry flour
3/4 teaspoons baking powder
2 tablespoons corn starch
1/2 teaspoon baking sode
1/2 teaspoon nutmeg
1/2 teaspoon sea salt
1/4 cup creamy peanut butter
2 tablespoons chocolate hazelnut butter
1-1/2 cup soy milk
1/2 cup raw sugar

I forgot to write down the temperature and how long I baked them but looking at the base recipe, I would say 350 degrees for 15 - 20 minutes.

When I decided to make the donuts I thought I would melt the peanut butter and chocolate but didn't feel like wasting the time it would take so I just combined everything into a bowl, mixed it up, poured it into the sprayed pan and popped them in the oven.

Next time I will melt the peanut butter and chocolate and will use more of both. But I guess the point is, I will make them again.

In other cooking news, I made Mushroom Turnovers the other day. You'd have to understand that I'm kind of afraid of mushrooms to understand the importance of this act. For a year or so now I'll periodically buy mushrooms because I want to try them (mostly because of their vitamin D content) but I seem to end up throwing them out a few weeks later as the science project begins in my refrigerator. But this time I cooked them. And ate them! The recipe doesn't say anything about chopping up the sliced white mushrooms but I did chop them into as small of pieces as I could get them into because I didn't think I'd be able to even try the turnovers otherwise. Turns out, they're not that bad. I had a mushroom turnover this afternoon for lunch and I actually forgot about the mushroom content. I know it doesn't sound like a big deal but I'm telling you, it was history making! :)

I watched Friends with Benefits with Justin Timberlake today. I liked it much more than I thought I would. Some might wonder why I'd get the movie if I was anticipating not liking it. I can't answer that because I honestly don't remember adding it to my Netflix queue and I apparently bumped it up the ranks after doing so. But the point is, I did like it - a lot.

Ditto for I Don't Know How She Does It with Sarah Jessica Parker, with the exception of I watched it yesterday. I don't know what I expected from these movies but they were light and fun . . . a good thing.

Did you know that the Game Show Network is airing past seasons of Dancing With The Stars? They started yesterday and they started with season 4 - the season Apolo Anton Ohno won. I've watched every episode of the show that has aired and when the "stars" came out, there was one I didn't remember. Her professional partner was also a one season wonder. They were the "Ken and Barbie" couple. The only thing that came back to me after watching the show was that they stayed too long at the party!

Speaking of staying too long at the party, did you hear that Emily Maynard (the one Brad gave the final rose to in his second run on The Bachelor) is going to be the next Bachelorette? I haven't watched the series from the beginning. In face, I saw the very last episode of Brad's first run and started watching then. I skipped Brad's repeat and believe I'll be doing the same for Emily. I have to think the franchise is not doing well if this is what it's coming down to!

Good Stuff

It used to bother me when I didn't have all the ingredients for a recipe because I thought its success was based on making it exactly as the recipe called for. Now that doesn't bother me as much because I figure if the dish turns out bad, I can always make it again, following the recipe. If it's still bad, well, I don't make it again. :)

Anyway, the other day I decided to make Roasted Cauliflower and Rice Salad with Dijon Vinaigrette from 1,000 Vegan Recipes. There were four ingredients that I didn't have.

1. white wine vinegar (I substituted brown rice vinegar)

2. ripe tomato (I substituted cherry tomatoes)

3. & 4. red bell pepper and celery (I substituted with steamed asparagus)

It still was delicious! I took a picture of it but blogger isn't cooperating with me posting it.

Oh, but a funny thing about it. The ingredients call for navy or other white beans. And then they aren't mentioned again . . . so they didn't get included in the dish. They weren't missed. Maybe I'll include them next time. :)

Last night I used the left over rice to make Rice Waffles with Vegetable Melange from The Kind Diet by Alicia Silverstone. I've had this several times and really like it. My nephew was over and he was having it for the first time. He scraped the vegetables off of the waffle (after piling them on himself) and ate them first. Then he went in search of my maple syrup. He said he liked it all but prefers the waffles with syrup. (Again, I have a picture I can't post. *sigh*)

Today for lunch I wanted something fast and easy so I went for the Chickpea-Tomato Wraps from 1,000 Vegan Recipes. This was one of those situations where I ultimately found out that just because it doesn't look good doesn't mean it doesn't taste good. It called for sun-dried tomatoes. I've never eaten those before but I did happen to have some on hand. I didn't take a picture because I fully expected to not like it because the tomatoes, when cut up, made me think of meat that has been chewed and spit out. But the wraps were surprisingly good despite that. This was another recipe where you had to mash the beans and that was the hardest part of the preparation.

So there you go, three dishes and three winners! :)

Vegan Quesadillas

One of my new year's goals was to blog more. So far I'm not doing so good on that one. So, in an effort to jumpstart that goal, I've decided to do some blogging on foods I've discovered since becoming a vegan. I haven't totally worked out how I'll do it - whether or not I'll only discuss new recipes or if I'll discuss some I've already tried and liked. Most likely it'll be a little bit of both, seeing as how I've made roughly 100 new recipes in the last year and it'd be a shame not to discuss some of them. :)

Anyway, to today's new discovery . . . Refried Beans and Salsa Quesadillas.

Quesadillas was one of the few Mexican food dishes that I liked but I haven't had any since I became a vegan. Then a few weeks ago I bought a new cookbook (1000 Vegan Recipes by Robin Robertson) and it had several recipes for vegan quesadillas. The Refried Beans and Salsa Quesadillas looked to be the least complicated with the least amount of ingredients and the least amount of cooking steps so it's the one I picked.

I should mention that I somehow missed the "Refried" portion of the recipe name, not that it really matters since "refried" beans aren't a listed ingredient.

Anyway, I did a mental check of the list of ingredients and the only item I wasn't sure of was the salsa. There's a recipe for homemade salsa but I didn't have all the ingredients and it would be more work so I was going with store-bought salsa. I looked everywhere and didn't find it. So it was on my list when I went to the grocery store today. Since the list was in my head, it was the one thing I forgot to pick up at the store so I decided to make up my own recipe for salsa and I was digging through my pantry when I found a bottle of salsa in the back. I figured I was good. Right?

I have so many variations of beans in my pantry it's not funny. But do I have the pinto beans that the recipe calls for? Uh, no! So I substituted red kidney beans (because I had multiple cans of it) for the pinto beans.

Bottom line, I loved this dish. It was fast. It was easy (the hardest thing was mashing the beans!). It was delicious. Pinto beans might give it a different taste or texture (maybe?) but I can't imagine liking it any better than I did.

I give it two spoons up!

April Book Review

Click icon for more book review blogs @Barrie Summy

Without going into a lot of detail, the past year has been such that I haven't done a lot of reading. That said, I decided to go a different way this month on the book review. My theme for this month is "Regardless of what life throws her, a girl's gotta eat" so I'm going to talk cookbooks. Over the years I've gotten a number of cookbooks but it wasn't until last year that I actually started using cookbooks to make meals from. There are a number of great ones out there but the one I'm going to talk about today is Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.

I chose this one because of some special features it has that I've not seen in other cookbooks. For example, it tells you how long it will take to make each dish. Most cookbooks have the instructions, telling you how long each step takes but this book takes the math lesson out of the kitchen. ;)

Aside from that, the book also has icons with each recipe to help you know what to expect from this recipe. The icons include:

• A shopping cart indicating that the ingredients for the recipe can be found at any grocery store.



• 45 - indicating that the recipe takes 45 minutes or less to make



• F - indicating that the recipe is fat free (or at least lower fat)



• S - indicating the recipe is soy free



• G - indicating the recipe is gluten free

It was a while back but within a 24 hour time frame I learned of three people I knew of having an allergy to gluten. Every time I make one of the recipes indicating they're gluten free, I think of those people. Several of these recipes are staples in my diet! In any event, I like knowing what I'm getting into when I make a recipe and this book gives me more information than any other cookbook I've used. And the end result is pretty tasty too! I've made quite a few of the dishes and so far I haven't found one that I didn't like. Yes this is a vegan cookbook but I don't think it should be dismissed out of hand by meat-loving folks. It has a whole section of side-dishes that could nicely complement any main dish - meat or vegan. In my opinion, it's just a great cookbook that would be a great addition to anyone's library of cookbooks. :) I refer to it quite frequently when planning my menus and I highly recommend it to anyone who enjoys cooking.

Experimenting

Before I decided to become a vegan, I was not what one would call an adventurous eater. I was the person who looked at the menu for 30 minutes before I would order the same thing I ordered every single time I went to that particular restaurant. I'd break out in a cold sweat if someone suggested we try somewhere new. But since becoming a vegan, I've tried things I never thought I'd try - tofu being a big one. Now, however, if I know a dish is vegan, I find it exciting to try something new. And when I like something I've had at a restaurant, I go online to find a recipe for it. I've even found vegan substitutes for some of my pre-vegan favorite dishes. Anyway, I recently bought yet another vegan cookbook. It had several sample recipes available that actually sold the book to me. One of those recipes is Green Tea Rice and Lemon Snow Peas with Tofu. You make green tea and then cook the rice in it. Who thought of that because it never would've occurred to me. This morning I made the Dawn's Early Couscous for breakfast. I've had couscous before but it didn't really strike me as a morning food. But, it was a quick and easy recipe so I decided to go for it. Worst thing that would happen would be I'd toss it out and have to eat homemade granola cereal, right? Anyway, to make this dish, you boil three cups of apple juice and then add the couscous (and a few other ingredients) and there you go. It was good. If I hadn't made the dish myself I wouldn't have believed couscous was involved (mind you I like couscous - I just didn't see it as a breakfast food). But again, I have to wonder, what made someone decide to boil apple juice (instead of water) for the couscous? How do you know what and how much of something to try to make a good recipe? I realize that these recipes were all tried and tested before they were published in the cookbooks but I just find myself wondering how someone came up with some of the combinations. P.S. I also made the Chocolate-Macadamian Cheezcake Truffles (recipe on amazon). All I can say is, YUM!!! :)

Recipes

A few weeks ago I met my nephew and his girlfriend for lunch. His girlfriend was his high school sweetheart. They went together through most of high school and broke up. I met her once back then but I had heard great things about her and liked her upon meeting her. I don't know the story of how they got back together but I think it's great that they're back together.

Anyway, we met at a restaurant that has a vegan friendly dish and, because I've quit eating meat and dairy since I last dined with my nephew, we talked about food and cooking (his girlfriend is studying to be a chef . . . how cool is that???). I told them how much I was cooking now and my nephew said, "This from a woman who used to think cooking meant opening a Lean Cuisine tv dinner and popping it in the microwave was cooking!" His girlfriend gave me a look that said, "Are you going to let him get by with talking about you like that?" To which I hung my head with a look that said, "I have to because it's true." (It's amazing what you can convey without actual words, isn't it?)

But, since I've been eating vegan style, I have cooked more different dishes this year than all the dishes I cooked last year, combined. Seriously, I'm cooking all the time now. And as such, I've found some interesting dishes and some interesting mistakes in recipes. I'm going to post two actual recipes and see how many people can spot the mistakes.

So here goes:

Winter Adzuki Fried Rice

3 cups cooked brown rice and adzuki beans
1 sheet nori, toasted and torn into small pieces
2 tablespoon tan sesame seeds, roasted
1/4 cup onions, diced
1/4 cup squash or pumpkin, diced
1/2 cup scallion or leeks, finely chopped
2 tablespoon dark sesame oil
2 to 3 tablespoon water
tamari soy sauce

Directions:

Heat the oil in a cast iron skillet. Add the onions and sauté for 1 to 2 minutes. Place the squash or pumpkin and rice on top of the onions. Add several drops of water and several drops of soy sauce. Cover and reduce the flame to low. Steam the rice and vegetables until hot. Remove the cover, and place the scallions or leeks on top of the rice. Add several more drops of soy sauce. Cover and cook 1 to 2 minutes until the scallions or leeks are tender and bright green. Remove the cover, mix in the sesame seeds, and place in a serving dish.

Serves: 4

This next recipe comes from Veganomicon, The Ultimate Vegan Cookbook by Isa Chandra Moskowitz & Terry Hope Romero (I love this book, by the way! Great recipes - great comfort food recipes. I use it ALL the time!).

Lower-Fat Banana Bread

2 large or 3 small very ripe bananas
1/4 cup applesauce
1/4 cup canola oil
1/2 cup sugar
2 tablespoons molasses
2 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (or grated fresh)
1/2 teaspoon salt

Directions:

Preheat the oven to 350 degrees F. Lightly grease a 9 x 5 inch loaf pan.

In a large mixing bowl, mash the bananas really, really well. Add the sugar, applesauce, oil and molasses, and whisk briskly to incorporate.

Sift in the flour, baking soda, spices and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Fold in the chocolate chips, if using.

Transfer the batter to the prepared pan and back for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the center should come out clean. (If you're using the chips then of course some chocolate will come out on the knife.)

Remove from the oven and invert onto a cooling rack; flip the bread right side up and let cool.

(Note: It is also noted that this recipe can also be used to make muffins. prepare the same way as above but cook in muffin tin for 18 minutes. This is how I make this recipe. Made it last night, as a matter of fact.)

So, what are the mistakes? Have you ever tried a recipe that had glaring errors? Please share! :)

Challenge Accepted

Have you ever seen that show How I Met Your Mother? I ask because my blog title is kind of a take off on something from that show. For those who haven't seen the show, Neil Patrick Harris (who will be the subject of a upcoming blog post) plays Barney Stinson. Barney has quite a few catch phrases, one of which is "Challenge Accepted." This is usually followed by his friends saying, "But, um Barney, we didn't challenge you." But he doesn't let that deter him from his mission.

Same thing applies here.

What does that have to do with today's blog post? Well, this morning I was doing my usual blog hopping and came across this post. Truth told, I probably saw it yesterday but this morning I went in to read the comments. The post is about interesting recipes. One of them was for an avocado pound cake. Personally I'm not your biggest avocado fan but all the commentors were interested in the avocado pound cake.

So that's the "challenge" I "accepted". To make the avocado pound cake. And then report on it. This post is my report.

Let me start by saying, I made a couple of substitutions because I don't eat meat or dairy anymore. So for the buttermilk I substituted soy milk, and for the eggs I used EnerG Egg Replacements. I also cut the recipe in half because 1) I only have one 9 x 4 (actually I think it's a 9 x 5 but that's beside the point) pan; and 2) I don't need to have two 9 x 4 (aka 9 x 5) pound cakes available to me, if you know what I mean.

(Not pictured: avocado . . . because the idea to take pictures didn't come to me until after the fact and I only bought the one avocado.)

So anyway, I set about preparing it per the directions. I only have one mixer and it is stationary (as opposed to hand held) and it started locking up when I mixed the butter and sugar together and I had to keep stopping it, scraping down the sides and manually turning the bowl (which, under normal circumstances turns on its own). It worked better the more wet ingredients that went into the mix. By the time I was mixing the last ingredients, the mixer was working as it's supposed to.

The recipe says to bake for 40 - 45 minutes and then notes that they put the timer on for 30 minutes and then checked it every 10 minutes thereafter until a knife came out clean. I just set my timer for 45 minutes and let it bake. I actually took it out when there was one minute left and the knife came out covered in batter so I set the timer for five more minutes. The next test came out mostly clean . . . clean enough for me to take it out of the oven.


Obviously these last two photos were taken after I'd removed the cake from the pan (I did take a picture of it while it was still in the pan but it adds no value so I left it out). When I pulled it out of the oven it looked great but by the time I went and got my camera, the middle had fallen a bit. But there you go.

I tasted it a few minutes later and well, not sure where to start here. My first thought was that it tasted a lot like the cornmeal. My second thought was that I may not have cut that portion of the recipe in half. I'm pretty sure I did but there's always the possibility that an ingredient may get full recipe portions when I am making a half recipe.

The outside of the cake is crusty and the inside is moist. There are parts that tasted like a normal cake but enough of what I sampled tasted like cornmeal to make me not really be able to rave about it (I did more than one sampling - just be fair). As I said, I'm pretty sure I used the correct portion of the cornmeal though because I DID pull out the 1/4 cup measuring cup and the cornmeal is the only ingredient I would've used that for.

So, bottom line, it's not terrible but I'm not likely to make it again. If I do, I will likely substitute blended tofu for the eggs because my tofu cake (really called Vanilla Yogurt Pound Cake but because it has tofu in it, it will forever be the tofu cake to me) uses blended tofu and I think it's the substitute for eggs in the recipe because there is no mention of eggs or egg substitute in the recipe and I have a couple of recipes where tofu is used in place of eggs ("egg" salad sandwiches - which are great by the way and on the meal plan for this week - and scrambled tofu to name two).

Thanks to Alyssa Goodnight for the "challenge" and if anyone else decides to try out this recipe, let me know what you think - whether you agree or disagree. :-)

Plotter or Pantser?

Normally this would be a question asked of a writer but I'm curious about cooking. Are you a plotter (planner) or a pantser?

Since I turned over a new leaf and started eating vegetarian/vegan, I cook mostly from recipes. With the exception of a few Weight Watchers recipes that I loved, I'm not really a recipe kind of girl.

But that's not really the question I wanted to pose here exactly. No, I'm wondering about once you've decided what you're going to cook.

In this scenario, a plotter is someone who reviews the ingredients and lays them out beforehand so that they're readily available. They might even have them portioned out according to the recipe so that all they have to do is pour the ingredients into the mix when the recipe calls for it. The plotter always knows how the dish is going to turn out.

The pantser, on the other hand, mentally runs down the ingredients in their head and dives head first into the recipe, pulling the ingredients out of the cupboard as the recipe calls for them and portions them out at that time. Unlike the plotter, things don't always turn out as expected.

Turns out, I'm a pantser. I find a recipe that looks interesting and mentally run down the ingredients in my head and dive in head first. As mentioned, this doesn't always work out as expected. For example, the other day I decided to make Snobby Joes (the meatless version of the Sloppy Joe). The lentils were cooking and I was sauteing the onions and pepper. Then I added the garlic. When the lentils were done, I added them, along with the chili powder, oregano and salt. Next I went to get out the tomato paste and tomato sauce. Only, I didn't have any tomato sauce (oops!) in the cupboard. Obviously I was already committed to the dish by this point but I didn't have all the needed ingredients, which I would've known, if I were a plotter. In the end I added extra tomato paste and diluted it with water and hoped it would work out okay. It was my first time cooking the dish and I have to say I liked it, despite my substitutions. Would it have been better if I'd followed the recipe to a T? Maybe, but that's a question for another day (as in the next time I make it - which I will . . . and I DO have tomato sauce now!).

This isn't the first time this has happened (remember the cornstarch / cornmeal question?) and probably won't be the last but what I find most interesting, for me, is that I've never really been someone who cooked a lot - much less experimented with new foods. I've never been one to eat grains or vegetables - at all. And yet, I've changed my diet to where that's a huge part of my diet, and not only do I like it, I'm even playing with recipes, creating my own dishes. (Yes, I realize the Snobby Joe thing isn't that big of a stretch but some of the things I've done, are.) I am actually enjoying not knowing how something is going to turn out. Not everything has been a success but most of them are good.

And so I've learned something about myself. I am a pantser. What about you? When it comes to cooking, are you a plotter or a pantser? Inquiring minds want to know. :o)

Things I've learned about food and cooking

In a previous blog post I alluded to the fact that I've changed my eating habits. What I didn't say was that I eliminated meat and dairy from my diet. As a result, I've been doing a lot more cooking and I've learned some lessons along the way - not all of them pretty.

In no particular order, here are some of the lessons I've learned:

1. Even with a list, you will invariably forget to buy at least one ingredient for a recipe you want to cook.

2. It's helpful to know what recipe the ingredients are for (so that you don't get home and find a critical ingredient to a recipe was the one thing you couldn't find).

3. You can make substitutes for pretty much any ingredient in a recipe.

4. I still can't figure out if cornstarch and cornmeal are the same thing (according to wikipedia, the UK seems to think they're interchangeable). I just know I haven't found cornstarch locally and cornmeal didn't seem to negatively impact the recipe I used it in (see 3 above).

5. There are an incredible amount of fruits, vegetables, grains, etc. that I had never heard of before but are quite good!

6. It's not necessarily a good idea to buy random fruits and vegetables if you don't know how you're going to use them when you get them home.

7. Russet potatoes are hard. Seriously HARD. I have a knife that can slice through bone like it was butter and it did NOT want to slice through the potato. (Note: once cooked, the potato was delicious!)

8. Waffles aren't as bad as I always thought they were.

9. Cleaning a waffle iron is NOT easy. :o)

10. Cleaning a juicer is only slightly easier.

11. I used to always say I didn't like much that was green and my mother always said one should take two bites of something before they made a definitive statement such as that. Well,
a. I stand by my belief that collard greens are not good. (My dogs do not share my opinion, however.)
b. I was wrong about asparagus.

12. Just because something smells good while cooking does not mean it will taste good (see 11a above).

13. Recipes are not always precise. (Note to cookbook authors. . . if you say an ingredient is needed for a recipe, it's nice if you include how it's used in the recipe - just saying. Also, saying "cook for 30 minutes or until all liquid is absorbed" is not good when it takes at least 1.5 hours for all liquid to be absorbed.)

14. There are some things you just cannot find anywhere but at Whole Foods.

15. The employees at Whole Foods are very nice and very helpful - at least in my experience.

16. Other things can be found outside of Whole Foods but at much higher prices. (Example: The only other place I've found Grade B Maple Syrup charges $16 more than Whole Foods for the exact same product.)

17. Pretty much everything tastes better with freshly squeezed lemon juice on it. :o)

18. The same can be said for maple syrup.

19. Even though vegan eating is considered healthy eating, there are certain vitamins that you will need to supplement if you completely give up meat and dairy.

20. It's not always easy to find a dish at a restaurant that accommodates a vegan diet.

In any event, it's been roughly four months since I started this new eating program and, overall, the experience has been positive and I have no regrets. :o)

Another reason not to cook

Being single and not having kids to feed, I don't have to cook very often - and I don't. But, over the last few months I have put on quite a bit of weight (20 - 25 pounds!) and I've been trying (unsuccessfully) to take it back off. I keep buying fruits and vegetables and making the cabbage soup but well, it doesn't work if you don't then eat the food and stick to the diet, but I digress.

I think it was Monday of this week (because I think it was Dancing with the Stars that I was watching) that I was making yet another batch of cabbage soup. I had pulled out my trusty cutting board with three "legs" (who the heck knows what happened to the fourth leg!) to chop the ingredients on. But, since it only has three legs, I stuffed a paper towel under the board where the fourth leg would be so that it wouldn't be unstable while I chopped things up on it. I'd placed it on the stove for some unknown reason. Anyway, after I'd chopped everything up and put the ingredients (including water) in the pot, I wiped down the stove top with the paper towel before I put it on to "cook".

I'd decided that I wasn't going to follow the cabbage soup diet completely but rather try to follow Weight Watchers, incorporating the soup. So, this is why I decided to also hard boil some eggs while I was cooking the soup (my morning snack at work). I put in five eggs added water, turned on another burner and went into the living room to watch DWTS (I think). The plan was to go back and check on things during the first commercial and if the eggs had started boiling, to set the timer.

Well, I get into the living room and start wondering if I'd turned on the right burner under the eggs. See, since I don't cook often - or much variety when I do - I rarely use more than one burner at a time. And when I do, I usually use one of the back burners - which I hadn't for the eggs. Even though this doubt was in the back of mind (whether I'd turned on the right burner), I was still going to wait until the first commercial to check things out. Only, I couldn't stand it. I had to go check it out. And it was a good thing I did! Not only had I turned on the wrong burner (I had turned on one of the back burners that I would've normally used), the paper towel I'd used to support the cutting board and then used to wipe down the stove top was on the burner I'd turned on. (I would have sworn I threw it away!)

Thankfully I don't have a stove top that works with actual flames or I would have been in serious trouble. However, the paper towel had that look a fire in your fireplace gets. You know, the one that if you give it one good blow it catches fire and you're good to go. Yeah, that one.

I freaked out a little bit because I knew I couldn't just pick up the paper towel (or at least I didn't think I should). But you know what? Tongs are really good for that kind of thing so I grabbed my tongs and flung the thisclosetobeingonfire paper towel into the soaking doggy bowl in the sink. Since I don't make a habit of intentionally setting fires, I'm not sure if the smoke that followed (and filled my kitchen) was because of the almost fire or the putting out of the almost fire. Either way my house smelled like smoke for two days.

In any event, the crisis was averted but created a perfect excuse to not cook and order take-out instead. :)

Local Chapter Activities

Tomorrow my local chapter is hosting a reception for local booksellers and published chapter authors. The only reason I get to participate is because I'm on the board of directors of the chapter.

Anyway, we all have duties and responsibilities. Mine was to collect materials from the authors and put them in goodie bags for the booksellers (to remember our authors). We all also have to bring some food dish. I always hate that part because I don't know a lot of fast and easy recipes. But it's expected.

So fine, I asked a co-worker for her recipe for the crockpot meatballs and sauce she brought to an event last year. Figured it would be easy. And it turns out it's only four ingredients (including the meatballs) in the crockpot for a couple of hours. Perfect!

I bought all the ingredients (actually twice as many meatballs as I needed but, oh well), then our president sends out an email asking for finger food. Finger food? I'm thinking meatballs don't count as a finger food. So I emailed the author whose house it will be at (I've been there a couple of times and realized it might be difficult to have the meatballs on the table if they needed to be plugged in, so to speak) and asked what she thought about a crockpot dish. She said it could go on the pass-through between the kitchen and dining room if I was okay with that. Which I would be if I didn't think it would be completely overlooked (and I did mention I bought way too many meatballs, right?) so I offered a compromise. I said I would cook them beforehand and, if she didn't mind, heat them up there so that they could go on the table.

I'm waiting to hear back from her but I really hope she's okay with it because even on the off chance that all the meatballs that are currently cooking (which is half of what I bought) are eaten tomorrow, I still have a ton more left (or did I mention that already?).

Anyway, corning ware can go in the microwave and the oven, right?

Oh, and as an aside, please email (or post here) your best recipes for potato salad. I volunteered to make this for boss's day and while I used to have a recipe for it, I don't anymore.

Have I mentioned that I hate events that require I make food and bring it? *sigh*