One More Day to Go.....

So, as I sit here writing my lecture for my intro to sociology class that begins next week, I am ridiculously irritated w/the author for doing a shitty job explaining the theories (particularly Marx, since I am a Marxist, duh). At least I have 20 pages of notes on the 3 basic theories from my other sociology class to impart some much needed theoretical wisdom on these kids.....(wait, I am only 25, can I call my students "kids"? Particularly when I know there are at least 5 students in the class my age or older? It's like getting my M.A. made me instantly stuffy or something)

Anyways.....

After these lectures are *finally* finished I get to go home, do whatever dishes already exist in the sink, and start rocking out some prep work for tomorrow's cookout.*

*My first real job was as a food prep cook at Red Lobster--yes I was a vegetarian working in a kitchen among a lot of icky, stinky, marine-being flesh--but, it taught me the value of prepping what can be stored before hand!

I am planning on cooking the black-eyed peas, so I don't have the stove on for an hour then the oven on for 2 hours in the 90+ degree heat; pressing and marinating the orange mojo tofu (yes, another Viva Vegan! recipe--modified for the grill); making the quinoa cornbread dough and marinating, massaging, and makin' the carrot-cayenne slaw. I may also make the simple sugar syrup and rosemary-flavored water for the lemon-limeade....we will see how long these lectures take me.

I will definitely take some prepping pics, and (duh!) muchos fotos de la fiesta. I may even upload them on the roomies computer (still a broken laptop) and post them before my weekend ATL trip for the conference.

Eagerly anticipating tomorrow's deliciousness:)

Cookout Awesomeness

I am throwing a cookout for my friends Ryan and Jenny who are moving to Cincinnatti so Jenny can begin her PhD (right on!). The cookout is vegan (or will be predominately vegan--I told the guests that everything they bring had to be veg-friendly and so far no one has said they are bringing anything non-vegan, but we will see).

Initially, the weather called for rain/thunderstorms--which, is not a big surprise in Toledo where it seems to storm more than any other place in America--however, I was sad:( Now, however, the weather is still going to be pretty hot (92 or so), but now it is only supposed to be partly cloudy--no storms!! YAY!!!!! :)

I have decided to meld recipes from my two current favorite cookbooks: Viva Vegan! and Vegan Soul Kitchen....and am pretty excited by the possibilities!

Here is the menu:

--Sparkling Rosemary Lemon-Limeade (I may ask someone to bring some vodka to spike half of it!)
--Grilled Corn on the Cob (maybe going to do a tahini/garlic-infused sauce along w/the Earth Balance)
--Quinoa-quinoa Cornbread (the co-op didn't have quinoa flour, and wouldn't get it in until Wednesday if I ordered it, so I am grinding some quinoa in the coffee grinder and makin' my own!)
--BBQ Blackeyed Peas (pressed for cash--leavin' out the tempeh, oh well)
--Grilled Orange Mojo Tofu (modifying the recipe for a marinade that's grill-appropriate)
--Carrot-Cayenne Coleslaw (since my bf doesn't like spice much, I will probably be going a bit easier on the cayenne than I would like)

Whew....it's a lot of cooking, for sure. To prep on Monday--since I definitely have more to do than cook all day Tuesday--I am going to press and marinate the tofu, make the cornbread dough and refrigerate it, make the slaw and soak/cook the black-eyed peas so they are ready to go on Tuesday. Then Tuesday will involve cooking the beans and cornbread, making the drinks and then grilling like a mad villain.

There will be many pictures to follow and I am sure the party will be a smashing success;)

More Yummy Stuff I Make

Since I do not have the time to post a bunch of delicious newly-made recipes (although I am having a vegan bbq for a going away party for my friend and her husband in about a week and I am sure this will come w/plenty of photos), I thought I would post some links from my other blog Rogue.Rebel.Ridiculous, about my cooking endeavors.

Enjoy!

Some of everything, hence the name:
Un Poco de Todo

The best enchiladas of all time: Enchilada Awesomeness

After workout eats: A day in the Life...

A mishap I WILL be fixing: Pupusa Disaster

First recipe from Viva Vegan (aka- the cookbook that changed my life): Seitan and Potato Tacos

Beginning the cooking process: Tofu Tasties

Trying out some new stuff: Picadillo, kind of

Being busy, making stuff: Kitchen sink pasta

Like, almost vegan: The feminist cat-ladies cook!

Using up the last non-vegan food: Tikka Masala and LOST

Starting easy: Rice w/veggies and baked sweet potatoes

So, there you have it. It's a very short history of my entrance into vegan cooking. There are more pictures I have on reserve in the camera--which I will surely be posting sometime this week.

First Post!!

Ok, so based on the suggestions of friends, family, and one handsome boyfriend, I have decided to start a vegan cooking blog. 

Since I have been overwhelmingly busy these past few weeks finishing and defending my thesis, writing lectures for my summer course, and doing a HUGE project for my former professor-current mentor I have not been taking many food photos.

So, this first post will just be a description--sans photo--of what I am eating today. 

Given that I am spending upwards of 7 hours per day in the UT library doing this project, I need food that travels well, doesn't taste horribly soggy and gross after sitting in my purse for 3 hours, and reheats quickly so I can go back to the project.

My solution??? Red beans and rice.

I ordered Bryant Terry's Vegan Soul Kitchen (a-freakin-mazing, by the way) and decided that the red beans and rice would be a slightly different version of my old stand by, gallo pinto. The original called for red-wine simmered seitan (which sounds totes delicious, but would mean that I would have had to go out and buy red wine and seitan last night, which after staring at a computer and copy-and-pasting for 6 hours I just wasn't down with). So, it's just rice and beans--just delicious rice and beans, that is!

Here's the rundown of the ingredients:

--2 c. cooked rice (I used anatto-infused oil to add some nice color to mine).

--1 1/2 c. cooked red beans (cooking method below)

-- 3 cloves minced garlic

--1 c. diced green bell pepper

-- 1 diced serrano chili, seeds removed

--salt and pepper to taste

--red pepper flakes

--cumin

--1/4 (or more) cup of either bean liquid or stock (use stock if using canned beans)

Cooking the Beans:

1. Dump as many sorted dry red beans (kidney, small red beans, wevs) into a large pot. 

2. Add 1 strip of kombu and 2 bay leaves and add cold water (enough to cover the beans by at least 4-5 inches).

3. Bring to a boil, then simmer, on med-low to med. heat for about 1 hour, or until beans are soft and much on the roof of your mouth when placed on your tongue.

4. Drain the beans, remove the kombu and bay and save the bean cooking liquid*.

*trust me, it's not like that salty yuck-fest that comes along w/most canned beans. It adds nice flavor to dishes and should definitely be saved!

For the rice and beans:

1. In a large skillet or saucepan, saute the garlic in 3 tbs. of oil (the original recipe calls for olive, I used peanut, use whatever you like) until the garlic is fragrant (about 30 seconds)

2. Add the peppers and spices (note: the original calls for diced onion, but my roomie is allergic so I generally leave it out--it adds great flavor and I totally recommend chopping/dicing one large onion and adding it to this dish)

3. Add the spices and saute for around 5-7 minutes (you may need to add a little bit of water if it starts to stick). 

4. Add the cooked rice and beans and anywhere from 1/4-1/2 c. of either vegetable stock or bean cooking liquid. Heat until warmed through (between 5-7 minutes)

Eat up and Enjoy!

Since rice and beans stays well in the refrigerator for days, and carries easily in purses and bags to the library, it is perfect! Plus, it has whole grains, iron, fiber and peppery-goodness. What more can one ask for? I know I love rice and beans probably far more than the next vegan (or non-vegan for that matter), but this is still yummy, healthy, convenient and CHEAP!