deviled eggs

-some eggs

-some mayonnaise 

-some mustard

-paprika

Cut eggs in half length wise. Put yolks in a bowl with mayo and mustard and maybe a teaspoon of paprika. The ration is like, 3 mayo:1 mustard. Mix up with fork, or food processor if you like. Spoon the mixture back into the eggs. Sprinkle paprika on top. If you're fancy, add a sprig of parsley or cilantro as garnish. Time to picnic!

taste spotting

My new favorite way to work up an appetite? going to TasteSpotting.com and clicking Random. The recipes are all from different sites, some of them don't even include the recipe, just a mention or description which can be dissapointing, but the photography is spot on and drool worthy. Cooking inspiration overload!

more cupcakes

Apparently cup cakes are over and the new hip dessert is whoopie pies (according the new york post) but what about cup cakes that look like other things?

both from smiley's sweets and creations

from cakeheadlovesevil

Yay for primary colors

OMG next party theme obvi!! At least, next party dessert theme. Not sure how lego themed outfits would go down. The recipe is from Betty Crocker but will need a lot of altering to be made vegan. The circle bumps on top are made with halved marshmallows! Also not vegan.. so Andrew you are on your own. You can make your own marshmallows, but there's still the challenge of cutting perfect cylinders.. maybe you could make cupcakes and cut those in half?

So hungry...

I've been hungry for Asian food for the last week. I've gotten Pho, (from Pho Ha at 6th and Washinton), vietnamese hoagies (from O Sandwiches at 9th and Federal), and stir fried veggies from the Chinese place on campus. But the most fun dishes were the ones I made myself (with a little help)!

BeBimBob- Korean staple dish consisting of white rice (preferably sticky) topped with shredded lettuce, carrot, bean sprouts, a meat (I used seitan), and a fried egg in the middle. Then you squirt on Siracha (hot sauce) and some hoisen and mix it all up. Very filling and delisious. 

The next night I made sushi! I got to use my authentic Japanese bamboo sushi roller from Japan, and learned that I'm not very good at the rolling part. We made vegetarian rolls, but did use some egg. We had a couple different kinds: scrambled eggs with lettuce, tomato, and carrot; sourcroat with mustard; and peanut butter and jelly. 

The scrambled eggs were the best, and I don't think I would do PB&J again, but I did eat every last roll. I had made so much rice that it provided a hearty lunch the next day. Next time I think I'll invest in a cucumber and avocado.

Recipe: Tortilla Soup

Makes 4-6 servings

Takes 30-40 minutes depending how agile you are/how many helpers

Costs about $8

Vegan

2 tablespoons extra virgin olive oil

2 teaspoons cumin

a couple squirts of cooking spray (like PAM)

12 Tomatillos, husks removed and pureed until almost smooth

3 ears of corn- remove kernels, save cobs

1 jalapeno- removed of seeds, chopped

1/2 onion- chopped

2 garlic cloves- grated

2 cups water

2 cups vegetable broth

about 10 corn tortillas- cut into strips

2 cups cilantro- chopped

1 lime- for juice and zest

1 avocado- sliced for garnish

~ Simmer water and vegetable broth with the 3 corn cobs (kernels set aside) for 10 minutes, or however long it takes you to cook everything

~Put tortilla strips on a baking sheet, spray with cooking spray, put in oven about 375 deg until crispy, keep an eye on them, but it takes a while

~ Heat extra virgin olive oil in a pot or deep skillet, add onion, garlic, cumin, corn, and jalapeno, cook until soft

~Puree the tomatillos, leave a bit lumpy, add to the vegetables

~ Remove corn cobs from broth, add vegetables, simmer for 10-20 minutes

~Take soup off heat, add cilantro and lime, serve up with a slice of avocado and a handful of tortilla strips. Throw in some nutritional yeast (or cheese) and avocado chunks if desired.

It was yummy!