the musical fruit

here is yet another skinny bitch recipe..... i make it almost every monday and put it in my sweet peas lunch so he stays full and wont eat burger king.

i never follow a recipe exactly because i do not like to waste a whole can of something because a recipe calls for one cup. your never gonna eat the rest of the can of corn in the fridge so put the whole fucking thing in the salad!  waste not want not

1-can corn

1-half bag frozen shelled edamame

1-can red kidney beans drained rinsed

1-can chic peas drained rinsed

2- green onions sliced

1- red pepper sliced and diced

2-tbs parsley fresh italian or dried 

2-tbs basil

salt

pepper

place all ingredients in a large bowl (with a lid for later)

stir so that everything is well acquainted

in a smaller bowl, start your dressing

3-tbs red wine vinegar

1-big spoon full of dijon mustard

3-tbs olive oil

whisk together and then drizzled over salad.

stir and then let sit in fridge for at least one hour

better the next day!

sleepy cabbage

Hi friends! Sorry I have been neglecting this blog! Work and school consumed me, not to mention I wasn't doing much cooking. I want to keep this going...which means everyone should post MORE:-) I have made up a few interesting dishes this week, i will post them soon.

I have been a lover of purple cabbage forever but in the past 2 months, I can't get enough of cabbage in general! I swear, I could eat it with every meal. I love it in coleslaw, in soup, in stir-fry! You name it, I'll eat it. I would love to find a good veggie stuffed cabbage recipe.....

For now here is an easy "coleslaw", I didn't follow a recipe, so you should just guess at the measurements!

photo by Esme

Half of a small green cabbage
Half of a small purple cabbage
Half of a red pepper
A few sprigs of fresh dill
A couple dill pickles (if you fancy)
Slice all of these things as thin as possible (which requires a sharp knife that I don't own!)
Then mix together:
half of a lime
some apple cider vinegar
dash of Braggs
Salt
Pepper
A small amount of agave nectar
A teaspoon of veganaise
Curry powder (if you fancy!)

Pour the dressing over the cabbage and mix throughly. I think it tastes better if you let it sit over night and marinate. You can add onions, if you like too! Mmmm, cabbage!

Blueberry Boy Bait

Okay, so I saw this recipe on another blog, and freaked out because the name was so cool.

I mean, boy bait? Seriously? So I had to make it. It was delicious. Especially with in-season blueberries. Even better if you picked them yourself! I made this using everything vegan, except for the eggs... but I'm gonna wager that it's good any way you make it!

2 cups plus 1 teaspoon all-purpose flour

1 tablespoon baking powder

1 teaspoon sea salt

16 tablespoons unsalted butter (2 sticks), softened or vegan margarine (I suggest Earth balance)

3/4 cup packed light brown sugar

1/2 cup granulated sugar

3 large eggs (or egg replacer equivalent)

1 cup whole milk or soy milk

1/2 cup blueberries (I really, really suggest fresh- but if you have to use frozen, either drain them once they defrost, or leave them frozen)

Topping

1/2 cup blueberries, fresh or frozen (do not defrost)

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

For the cake:

Heat oven to 350 degrees.

Grease and flour 13 by 9-inch baking pan.
Whisk two cups flour, baking powder, and salt together in medium bowl.

With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes.

Add eggs, one at a time, beating until just incorporated and scraping down bowl.

Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk.

Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour.

Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.

For the topping:

Scatter blueberries over top of batter.

Stir sugar and cinnamon together in small bowl and sprinkle over batter.

Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes.

Cool in pan 20 minutes, then turn out and place on plate, topping side up.

Serve warm or at room temperature.