Reading Between the Lines

I opened the door to walk out and get the paper in this godforsaken heat at seven in the morning, and this fellow was staring at me. First of all, it must have taken him all day to get up the gigantic hill in our back yard to our FRONT door. Omg. Poor creature. 

Then, working in the book biz continues (to my utter shock and dismay). At times, my intermittent dealing with the public slowly erodes my faith in the future of humanity. Not that all book lovers are dealing a blow to my sensibility of our plight, but let's say if I have one more seventy year old woman ask me to look up five erotic-romance titles for her while she steadies herself on her walker, well, I think I might just leave the whole entire job behind with utterances of "WTF?!" I cannot make this up. I wish I could. But nope. When I come home and share these stories with DH, he laughs hysterically, shaking his head in disbelief.

Vegan Pumpkin Spice Brownies (and why I run. . . with Frankie)

The pumpkin craving kicked in and I began a search for what I'd bake. Not that there isn't a billion options with regard to pumpkin. I have pumpkin recipes galore within the hundreds of cookbooks scattered around this house to last me the full month of October and then some. Thumbing through the stacks yesterday, I was sure of one thing, the cinnamon and ginger were coming off the spice racks. Finally. 

I have old recipes cut from magazines stuffed in files as well. Add an internet search on top and I became a "frenzied overwhelmed baker"! 

I finally settled on my direction and ingredients. 

I would go "brownie" with my pumpkin. 

Vegan Summer "Berry Good" Pie According to Fannie Farmer (A Tale of Two Cities for Me This Summer)

Pies don't last long in this house. It's a tradition for me to bake at least three or four pies during the summer. But given we've had some really steamy, icky-raining, crappy summer days here in St. Louis this year so far, this is my first pie. But oh, what a pie! It's a three berry pie: blueberries, blackberries and raspberries all done according to the Fannie Farmer Baking Book by Marion Cunningham. (One of my most treasured cookbooks--and is to be saved first should, godforbid, anything happen to this house.) 

As pies go, if you don't attempt to learn anything else in baking, learning a pie dough recipe by heart will add years to your life and the life of your loved ones. Abiding by the directions from Fannie Farmer, "Pie dough should be made by hand in order to achieve the greatest flakiness. Other methods, using the food processor or blender, overblend the fat and flour and end up making a good, crumbly tart pastry instead of a flake pie crust." Truer words were never said. So here is the memorized pie dough recipe I have used:

2 1/4 cups unbleached all-purpose flour

1/2 teaspoon table salt

3/4 cup vegan shortening

6-7 tablespoons ice cold water

Add flour and salt to medium bowl, then add shortening in pieces, mix together with your hands until a fine crumb forms. And in this case, the mixture should look like what Fannie Farmer says: bread crumbs. Then, add the ice cold water one tablespoon at a time until you can pinch the mixture together and it holds. Split the dough in half, shape into a flat disc, wrap in plastic and chill in fridge for about 30 minutes. (Fannie Farmer says the chilling part is not necessary, and it really isn't despite what you've read. I just like the way the dough handles after a brief chill--my rolling pin experience involves less cursing as well.)

And for the filling, keep it simple: 

5 cups of whatever fruit you'd like

3/4 cup sugar

4 tablespoons all-purpose flour or cornstarch

juice of half a lemon

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

2 tablespoons vegan butter

Toss this all together and pour into your pie shell.

Bake at 425 for 30 minutes, then turn oven down to 350, bake 25 minutes more. Cool the pie.

Ta-da: Pie!

Vegan Jelly Donut Muffins with Multi-Grain Goodness (baking through "Ovenly" while puppy-dancing. . . finally ran a 5k race and I didn't fall: Yay!)

The other day, DH and I were discussing our earliest food memories. Mine centered around my grandmother's homemade grape jelly. DH said one of his were these huge cinnamon twist doughnuts from a local bakery where he grew up. Then I added, Oh yeah, well, we had doughnuts, too--my favorite always had jelly inside and pink icing. Then there was the debate of whether or not having a food memory not tied to a homemade item constituted a food memory. Then we both sat there fighting off the urge to once again abandon all rational thought and have doughnuts for dinner. 

*I seem to have a running theme here lately with the doughnut obsession. I know not where it comes from, I just know that it is. 

After our conversation about doughnuts had run its course, I finally decided to bake something along the lines of said food stuffs, and turned to adapting a recipe for Jelly Doughnut Muffins from Ovenly. (Oh how I wish all cookbooks were this crave-worthy--more in a second on this.) I had some adjustments to make to go vegan with these, plus I wanted to up the health factor a bit--so I subbed in some spelt flour (my all-time favorite multi-grain baking flour hands down--except it usually does better for me when combined with AP flour), and omitted the eggs. . . obviously. Muffins are one of the most forgiving baking items you could manage. As I soon discovered once again during one of my "some-timers" moments.

Vegan Winter Salad of Quinoa, Radicchio, Cabbage, Tart Cherries and Pistachios with Dijon Balsamic Vinaigrette (a return to running, there's a new guitar in town and why I used to love winter)

I keep our refrigerator continuously stocked with all of the greens necessary to whip up an impromptu salad like this one at the drop of a hat. Winter demands it, as I've found I feel one hundred percent better after consuming a meal of raw veggies (tossing in a bit of cooked quinoa amps up the protein level to boost my stamina). Mentally I need it. Physically I need it, too. The salad information will be covered shortly below if you care to skip this next part.

Peach Praline Pecan Streusel Pie: Serious Pie for Serious Peaches (. . .The Story of My "Fall" and Pictures of Things Outside)

I don't think it'd be a stretch to say I love peaches. Even after the whole peach growing, peach harvesting and peach jam making I did a few weeks back, I'm still bringing home peaches from the store. Just. In. Case. In case of what exactly, I couldn't say. This pie is a bit of a multi-stepper, but in a painless way. You make your pie dough (or godforbid, use store bought if you must), mix up the streusel (storing the extra you'll have for muffins or better yet, another pie!), peel and slice up the peaches, assemble pie, bake, cool and eat. So easy. If you want to skip ahead and not read my story about my falling, that's fine. 

Oatmeal Buttered Popcorn Cookies (My Smitten Kitchen Post-Sleep, Post-Four-Mile-Run Aha Moment)

Last night I had a hankering for something sweet, but on the healthy-ish spectrum. And after having had some decent sleep for once!--oatmeal cookies kept speaking to me. So. . . long story short, I will first admit to not having the original idea for these cookies. The credit goes instead to Deb Perelman and The Smitten Kitchen Cookbook. A newly acquired cookbook purchase, I literally flipped the book open to begin perusing the pages for yummy things to try and it fell right open to the picture of her Buttered Popcorn Cookies. Need I say more? 

Vegan Pumpkin Chocolate Chip Cookies (My Favorite New Running App . . .which means more cookies for me!)

I wouldn't recommend anyone try baking these cookies while watching a presidential debate. Things got a little crazy--I had two trays of these going at once, setting the oven timer to remind me to switch the cookies sheets front-to-back, bottom-to-top--all while making dinner to boot. It was sheer madness in my kitchen. (Interspersed with bouts of screaming at the television.) However, these cookies suffered not. In fact, I'd say the chaos cookery I had going on may have enhanced the yum factor. Why so much at once? Well, for the husband, of course! Dr. Thyme requested something pumpkin be made to take to work the next day as there was to be a "pumpkin" food theme. Typically, I'd jump at the chance to bake cupcakes. But I've been on a cookie tear lately. And pumpkin ranks as high up there as chocolate for me. 

Seeking Comfort: Running and Knitting Baskets into A Warm Cowl

It was almost two in the afternoon Saturday when I turned NPR on to catch up on the day's events. I love listening to The Splendid Table while I cook and the show was coming up. Then as the news of the day was read, I heard, as everyone had by then, of the terrible tragedy in Tuscon. I was stunned. I just stared out my kitchen window wondering when the words "random" and "violence" will ever have to be heard together again. Then thought, My God. Why so many? Why. . .again? I also thought about how many tragic events I had heard standing in this very same spot: my kitchen, staring outside my window that sits right over my sink that looks right out at our large oak tree (much older than me).

Vegan Chocolate Mayonnaise Cake (4 Mile Run for New Year and Pass the Cake!)

A vegan chocolate cake as my first new year post. Very fitting. While the rest of the free world begins their year with fad diets and insane workout promises I had another cake craving. A chocolate cake craving. I wanted a fast cake. I am so over the cookie thing. I'd be okay not seeing a cookie for a long time. (Even though I found myself in the kitchen yesterday afternoon whipping up a batch of almost healthy oatmeal coconut cookies!)

Vegan Banana Bread (from Marathon Runner and "Flour" Bakery Owner Joanne Chang)

I probably have over a dozen banana bread recipes in my cookbooks and over two dozen banana bread recipes in my newspaper and magazine clippings I've saved. I had no intention of adding such a basic, well-worn recipe to my December holiday posts. Until last night.

Sweat-4-Pets Fundraiser Recap/Survival Update (T.V. Interview Link, Too!)

By the time Sunday rolled around, it was all in a higher power's hands. And I mean that literally. First thing you may be wondering is, How did Sweat-4-Pets go? Well, after a month of anticipation--well, make that a year because we begin laying the groundwork for this right after the event. It is truly a labor of love. We had nearly 350 participants--all combined--the walk and the run. Over three hundred people finished the races. I have said this before and will say it again--St. Louis is one of the most generous animal-loving communities in the country!

Vegan Pecan Pie Bars (Running: Navigating in The Dark of The Morning)

I had a craving for something really "fall-ish" last week and pecan pie came to mind. Since I had just made (and consumed nearly ALL of an apple pie the week prior) I wanted my next confection to be in "pieces" vs. "slices". So I settled on these pecan pie bars. I am so glad I did. Pecan (Pea-Can as we say in these here parts) pie is one of my all time favorite desserts/snacks/treats. I had forgetten how much I loved it until I had these sitting in front of me begging to be consumed. I also happened to have just purchased a grocery store brand 11 x 7 ($7.99) baking pan and miracle-of-miracle--this particular modified recipe called for such pan. Don't ask me why I never had a baking pan this size before--I seem to own every other baking pan size out there. I love the shortbread base--you bake it beforehand. Then you mix the topping with the pecans--it is such a gratifying treat. I like my pies and bars kept in an airtight container in the fridge. If you are thinking of things you might want to make for the holidays--this bar recipe won't disappoint. I think they'd ship well also.   

Slim Shocker Garden Stalker Smoothie (A Prayer to The Pink Sisters of St. Louis)

I've had a love/hate relationship with my garden lately. Honestly, more of the hate sort has taken hold. My first vegetable harvest was nothing short of brilliant! I carefully plucked the tomatoes, gypsy peppers (I love this pepper by the way) and cucumbers (god love the cukes, when will they EVER stop coming)--snipped my chard and yanked my munchkin carrots and radishes from the ground--all to the delight of my proud green thumb. Then this ridiculous heat and humidity left my little piece of the veggie world in tatters. I even took down my "deer prevention" wall because I figure if I can't eat from it, the least I could do was release its last remnants to the fauna of my back woods. Sigh. You could call it veggie depression. I've felt like a "stalker" in the mornings when I walk out to inspect for new blossoms, growth spurts of any kind, h-e-l-l-o, can I get a tomato? Even my zucchini has lapsed this year--only produced blossoms--not a one zuke to my name. It shames me. It really does. 

Veggie harvest hey-day. Three weeks ago.

Veggie harvest left overs from this week--for my Slim Shocker Garden Stalker Smoothie.

Vitamix Blender to the rescue.

Peas in The Pod (Day One on The Eat to Live Formula Plus Summer Reading List: Laura Bush)

The pea is one of the most fascinating of all vegetables I grow. One of the tastiest, too. Not many pods even make it into the house--I just snip and eat right out in the yard. Thus, no photo of some yummy pea pod dish this morning. (Maybe later.) I cannot fathom the energy it takes to go from a tiny pea to this goliath vine forever climbing and strethching toward the sun--until the last pod is formed and then suddenly the plant says: enough and vines turn yellow and wither. I love the peas!

You cannot miss this towering square foot of peas. Your eye is drawn in by them towering over everything else. I planted the peas this year next to spinach (behind it) and in front of it--corn and cabbage and brussel sprouts. As the pea vines began to climb, I would train them to not creep over to the side and onto other "ground" items within their growing space. The pea vines are very fragile, so handle with a light touch!

My summer reading list. So far. I am a big reader. I am also a big fan of Laura Bush. (My political leanings may be fodder for another post--not today's).

My new pursuit and interests are taking me down the Eat to Live path as well as dabbling in raw foods while I am at it. I also love a bit of fiction from my library. My summer reading list cup runneth over.

The bellflower--native to Missouri. This grows on a lovely ground cover vine, and then suddenly you have these stems growing up from it--nice and straight--and finally these beautiful flowers form--they are so fun!

While I'm at it, I thought it might be fun to plant blueberries, blackberries and some grapes this spring. We've also just purchased two apple trees, a peach tree and an apricot tree--more on those later.

I finally finished the borders on my quilt! I love it! Now I need to put the backing on. Since this is my first quilt, I am going to need input on the matter of stitching and "finishing" my project. I know it's not rocket science, but I would feel much better with some assistance, so off to my sewing store I go tomorrow! Plus I've enrolled in a beginner sewing class in which we are going to make this super retro, super cute apron. I figure a fresh immersion in "sewing" basics couldn't hurt. (Plus I just had to have this apron--it screamed my name!)

*This is kind of a long post, but we're starting down a new path, it's a new month, etc. Feel free to skip this one. But you might find something interesting. . .maybe.

Where's the vegan food you ask? It'll be back real soon y'all. Lately, I have had my hands FULL with all things "yard". Our outside to-do list never seems to end this time of year. My mowing alone takes me about three hours every four days. Plus I require a full day to recover from the whole sweaty mess--especially in this monster heat we've had. (A wonderful workout in its own right. The other day, I used my pedometer to see how far I walked when I mowed: three miles--of HARD walking!) Plus the heat we're experiencing brings really humid, miserable days with it. It's not for the faint of heart. I like to call this "swamp" living. I keep telling Mr. Thyme I want to retire ABH: anywhere but here--further north--this heat kills me. But then he argues back, "You'll regret it when it's March and there's three feet of snow on the ground and the first day for gardening doesn't happen until May." My reply, "More knitting time for me."

Vegan Artichoke Herb Tofu Ricotta Ravioli (Millet Potato Sesame Seed Ciabatta And Black Garlic Surprise!)

I'm being a realist here. I don't expect many folks to jump up and make this meal. Not everyone has three hours to prep for a meal. But for the record, let me say--this meal was divine. Really divine. (I could have offered you a better picture--I know the white on white doesn't offer much, but it WAS really late when we ate, and I wanted an outside shot!) This was a restaurant quality, savor-every-bite sort of meal. Making your own pasta dough transcends any kitchen experience one can have--plus uses up nearly every inch of counter space available, and as an added bonus, uses nearly every kitchen appliance, too. (I didn't use the toaster or hand blender.) I made a saffron, garlic and shallot cashew cream sauce to accompany this wonderful dish inspired by chef Tal Ronnen and his cookbook: The Conscious Cook. Uber creaminess of the cashews compliments of the Vitamix blender, of course! How to make cashew cream? Easy. Boil 2 cups cashews for about five minutes. Drain. Place in Vitamixer and cover with cold water. Blend until smooth! To flavor sauce, saute any onion, garlic or herb you'd like, then add a bit of cooking wine, allow to reduce, add your cashew cream--make it your own! So easy and simply amazing!

This is the stuffing--or what was left of the stuffing. Very, very simple and could suffice as a sauce for tossing with almost any pasta rather than just used as a stuffed pasta filling. 

1 can artichokes drained, chopped

4 garlic cloves minced

1 small shallot minced

1 teaspoon dried Italian herbs

pinch of red pepper flakes

1/3 cup white cooking wine

1 cup cashew cream

Heat a couple swirls of olive oil in a saute pan. Add artichokes, garlic, shallots and seasonings. Cook for about five minutes over medium heat. Add cooking wine. Allow to reduce for ten minutes. Then add cashew cream. Easy! Delish, too!

 I adapted Tal Ronnen's "Artichoke Ricotta Tortellini with Saffron Cream Sauce" recipe in The Conscious Cook and gave it my own spin, not least of which was using ravioli instead. It is quite amazing in its simplicity, but quite time consuming as well. I longed for a sous chef yesterday.

I like photos of freshly rolled pasta. (Some elbow grease and hard work went into these.) I used "oo" flour in my dough that I bought at an Italian grocery store here in St. Louis. I adapted Chef Tal's recipe for homemade vegan pasta dough this way: He calls for red palm oil to impart the egg yolk color. I opted for a pinch of tumeric. In place of the red palm oil amount, I added another tablespoon of olive oil. The Vancouver Sun ran a piece that included his recipe for the dough. You can use my changes and trust that the dough will still be amazing in both its color and texture. In my opinion, the "oo" flour however, makes a huge difference vs. using semolina.

Millet Potato Sesame Seed Ciabatta Loaf--in the bread machine. (Again with the bread, Kelly! I know, I know.) This bread was a happy accident as I made a change to the recipe from--what else, only one of my favorite cookbooks ever--The Bread Lover's Bread Machine Cookbook by Beth Hensperger. She called for potato flakes and since I never have any of those hanging around, I used a real russet potato instead. After a bit of an OMG moment when I saw the dough in the machine, things calmed down a bit when I started grabbing handfuls of bread flour and adding it in. Instead of telling you "handfuls of flour"--my recipe adaptation is below. 

This mysterious little package of wonder: black garlic.

As I already stated, I know everyone out there doesn't have three hours to spend in the kitchen. I barely got this meal together myself because of all of the steps involved in prepping and planning. If I were a better planner, perhaps I would have had the bread baked the day before. But that's not how I roll. I am much more of a "I'm-in-the-mood-for-this-NOW" sort of cook. I've said this before, it would be very hard for me to be a chef and have to stick to the menu all the time and not just wing it. It might leave me cranky.