On this day at 10:21pm,

Goal #6 is officially impossible.

sorry laura, wasn't doing me any good with the amount of physical activity i have going on.

PITAS & ROASTED RED PEPPERS DIP

i LOL'd

cupcakes :D

Alvaro's first sushi experience.

He was bored, so we decided to go grab something to eat yesterday. I brought him to Maki Maki. Quite a few laughs thanks to his struggles with chopsticks, fascination of how the food looked, and that they actually tasted decent. LOL fun fun fun :D

for gerene,

i hope this helps, LOL.

via:hi, my name is elli.

i want.

i just made pasta and it is yummy :D

ingredients: penne pasta, ragu diced tomato and herbs, vegetarian ground beef and some red peppers :)

skateboard p vs. mickey d's

Tanning + Veggie Day with Laura!

and slumdog at monica's



& these were our vegetarian empanadas :D
yummy and VERY filling lol

one of my most fave drinks ever,

'Chicken' and Mushroom Quesadillas

1/4 cup vegetable oil
1 pkg. faux-chicken strips (try Morningstar Farms Meal Starters Chik'n Strips)
1/2 cup chopped onions
1 lb. assorted mushrooms (try crimini, portobello, shiitake, or any other variety)
1 Tbsp. chopped garlic
1 Tbsp. chili powder
1/2 tsp. cumin
2 tsp. salt
1/3 cup chopped cilantro
12 flour tortillas
2 cups shredded vegan Monterey Jack cheese (try Follow Your Heart brand)
Oil for cooking the quesadillas

•Heat the oil in a large sauté pan; add the strips and cook for 3 minutes on each side, or until browned and crispy. Remove from the oil and set aside.

•Add the onions and cook for 3 to 5 minutes, or until softened.

•Add the mushrooms and garlic and sauté on medium-high heat for 8 minutes, or until the mushrooms have softened and released their liquid. (Note: You may add additional oil if the mushrooms become dry during cooking.)

•Place the chili powder, cumin, salt, and cilantro in the pan and mix well; remove from the heat.

•Lay out 6 tortillas and evenly spread the cooked mixture onto each tortilla. (Note: If there is residual liquid, pick the mushrooms up out of the liquid to prevent soggy quesadillas.)

•Sprinkle the "cheese" on top, cover with the remaining tortillas, and brush the tops lightly with vegetable oil.
•Heat a clean nonstick sauté pan and place one quesadilla at a time, oiled side down, into the heated pan. Brush oil on the dry side of the quesadilla.

•Cook for 3 minutes, or until browned. Flip and cook the other side. Repeat until all the ingredients are used.

•Cut each quesadilla into 4 segments and serve with salsa, guacamole, and vegan sour cream.

Alternate Cooking Method: Oil both sides of the quesadillas, place on a cookie sheet, and cook in a preheated 375°F oven for 10 to 15 minutes, or until crispy.

Makes 6 quesadillas

thank you laura for introducing me to goveg.com :)

Oreo Crumble Cupcakes

Grit Chocolate Cupcakes:
4 1/2 cups flour
3 cups sugar
1 cup cocoa
1/2 Tbsp. salt
1 Tbsp. baking soda
1 1/2 cups vegetable oil
1/8 cup vanilla extract
3 cups strongly brewed coffee
1/4 cup plus 2 Tbsp. vinegar
•Preheat the oven to 300ºF. Line a cupcake pan with paper liners.

•Mix the flour, sugar, cocoa, salt, and baking soda until well combined.

•Add the vegetable oil and vanilla and mix until just combined. Slowly add the coffee, mixing for a few minutes. Scrape the sides and bottom of the bowl. Mix again until very smooth.

•Add the vinegar and mix for 1 minute.

•Fill each cupcake liner about two-thirds full.

•Bake for about 25 minutes. Remove from the oven and let cool completely before frosting.

Oreo Crumble Icing:
3 cups powdered sugar
1/2 cup vegan margarine
1 tsp. vanilla
1/3 cup soy milk
10-15 crumbled Oreos
18 Oreos for garnish
•Using a hand mixer, combine the sugar, margarine, and vanilla. Mix in the soy milk.*

•Stir in the crumbled Oreos.

•Top each cooled cupcake with 1 tablespoon of icing and garnish with half an Oreo.

*Note: You may need more or less than 1/3 cup.

Makes 36 servings

Vegan Ho Hos

For the Cake:
1 1/2 cups unbleached all-purpose flour
1 cup sugar
3 Tbsp. cocoa powder
1 tsp. baking soda
1 tsp. vanilla extract
1 Tbsp. distilled white vinegar
5 Tbsp. oil or melted margarine
1 cup cold water
•Preheat the oven to 350°F.

•Using a fork, combine the flour, sugar, cocoa powder, and baking soda in a large bowl.

•Stir in the vanilla extract, vinegar, and oil or margarine.

•Add the water and mix well.

•Line a baking sheet that has edges with parchment paper. Pour the batter in and spread smooth.

•Bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean. Cool.

For the Cream Filling:
3/4 cup sugar
1/2 cup margarine, at room temperature
2/3 cup shortening
1/2 cup plus 1 Tbsp. nondairy creamer (try Silk brand)
2 tsp. vanilla extract
•Using a mixer, whip together all the ingredients until creamy.

To Assemble:
4 cups vegan chocolate chips
•Cut the cake in half widthwise. Spread a layer of the cream filling on one side and place the unfrosted layer on top. Cut into 1-inch-by-4-inch strips.

•Heat the chocolate chips in the microwave for 20 seconds and stir. Repeat until mostly melted, then stir until completely melted. Pour over the cakes and let harden.

Makes 2 dozen cakes

Chocolate Stout Cupcakes

For the Cupcakes:
1 12-oz. bottle Irish stout beer (or 12 oz. coffee, if you prefer)
1/2 cup soy milk
1/2 cup vegetable oil
1 Tbsp. pure vanilla extract
Egg replacer equivalent to 3 eggs (try Ener-G brand)
3/4 cup vegan sour cream (try Tofutti brand)
3/4 cup unsweetened cocoa
2 cups sugar
2 1/2 cups all-purpose flour
1 1/2 tsp. baking soda

•Preheat the oven to 350°F. In a large bowl, combine the beer, soy milk, vegetable oil, and vanilla. Beat in the egg replacer and then mix in the vegan sour cream.

•In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry ingredients into the wet beer mixture.

•Grease 24 muffin tins (or line with cupcake liners) and divide the batter among the muffin tins.

•Bake for 25 minutes, or until done.

•Cool completely before decorating.


For the Frosting:
1 8-oz. pkg. vegan cream cheese, softened
1/3 cup soy milk
1 lb. confectioners' sugar

•Beat the vegan cream cheese in a bowl until light and fluffy. Gradually beat in the soy milk, then slowly mix in the confectioners' sugar.


To Assemble:
Cocoa powder for dusting

•Top each cooled cupcake with a dollop of frosting, then sprinkle with a small dusting of cocoa powder.

COUSCOUS WITH VEGETABLES

oh yeah, and fucking chicken broth >=/ fuckers.

The Hassan Ice Cream Shop in Baghdad

via:thecoolhunter
so chic ahaha i'd come here everyday for ice cream!

let's go to mickeydee's

via:thecoolhunter

i'm craving me some