Vegan since 1975, I decide to answer the question, "What DO you eat?" These posts tell about some meals and recipes my family and I have enjoyed over the years.

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Friday, July 29, 2011

Creamy Crunchy Vegan Layer Dessert

If you don't feel like pie and you don't feel like cake, maybe you'd like some
CREAMY CRUNCHY VEGAN LAYER DESSERT? It's got raspberries, chocolate, vanilla and that crunchy layer, so there's a lot to love.

Crunchy layer
4 cups puffed cereal
1 cup whole wheat pastry flour
1 cup sunflower oil
½ cup agave syrup
1 tsp. vanilla
(or use a graham cracker crust)

Chocolate layer
2 bars of dark chocolate

Pudding layer
3 cups soymilk
½ cup organic sugar
1/3 cup organic cornstarch (arrowroot powder makes a less pleasing pudding)
¼ tsp. salt
1 TBL. vanilla

Raspberry layer
1 pckg. frozen raspberries or 2 cups fresh
¼ cup sugar
1/8 cup cornstarch or arrowroot powder

Wednesday, July 20, 2011

Eating from Our Garden

I haven't been posting much lately because we are just eating variations on the same things, it being summer and our eating from our garden. I thought it might be useful to see some of the daily pickings. There are the burgeoning garden greens, some for steaming, some for the salad. There are now summer squashes coming in and several kinds of string beans. We like these sauteed in olive oil and a sprinkle of salt, cooking until they are wilting and beginning to brown, and then adding some garlic at the end. We all love pasta with vegan pesto (see my recipe in the archives), so I usually make enough for lunch the next day. Tonight I quickly pickled some kidney beans I'd canned and served those, too. I also made yet another batch of my creamy miso dressing (see recipe under condiments). Anyhow, I just thought I'd better post something so everyone knows we're all still eating even when I'm not writing about it.