About Me, Holidays, Vegan Food, Vegan Recipes, Vegetarian Food

My Happy Cow Obsession!

I’ve been thinking of upcoming holidays and eating out. So the first place I look is Happy Cow. I love Happy Cow! Need a veggie restaurant  Happy Cow comes to the rescue everytime! Now when I go on holidays it’s the first place I visit to see what veggie restaurants are where I am!

If you also frequent Happy Cow, look up my reviews – Prfound_Raincloud!

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Nightshade Free, Vegan Food, Vegan Recipes, Vegetarian Food

I heart chickpeas – Chickpea salad sandwich

Here’s my sandwich!

Only changes I made are no tomatoes (nightshade free) on the sandwich and DILL PICKLES not bread and butter. Oh yea and chopped black olives and dill pickles with a dash of pickle juice to the chickpeas……so I guess I changed it quite a bit

Thanks to The Vegan Chickpea for the awesome idea and great lunch!

Recipe can be found here http://www.theveganchickpea.com/2012/05/chickpea-salad-sandwich.html

About Me, Chévre, Cheesepalooza, Nightshade Free, Vegetarian Food

Cheesepalooza – Adventures in Cheese Making

I’m very late in my posting for September……It’s almost November and I am still trying to catch up…….What can I say, other than it’s been a very busy month!

I made cheese with my partners in crime back in September! That night we tried our hands at chévre, had a cheese tasting and made bikini rolls.

For dinner at our cheese making night we made Bikini Rolls from this blog. http://toostinkincute.blogspot.ca/2012/08/bikini-rolls.html They were very tasty and very healthy, helping to balance out our heavy on the cheese consuming night!

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I really enjoyed the chévre! I liked how it picked up the flavors and scent of the seasoning/herbs. My favorite by far was the peppercorn one. One of my partners in cheese crime @seelprojects decided to jar her chévre in fresh herbs and olive oil. You can find her blog HERE! This is something I would like to try in the coming future. I think with my remaining vacation this year, I am going to need to take a staycation and make cheese! I’m thinking in December when the world is frozen over and I have no desire to leave my house. My other cheese partner in crime @hcgardiner made a very fancy chocolate orange chévre and her blog can be found HERE!

I am enjoying the cheese making thus far and am on a time crunch for this month as I have chosen to do Feta and haven’t started yet! So my blog post of my cheese making might be a tad late for October as well. It will be the first cheese I am making without my cheese partners in crime, so wish me luck!

Tasting Notes:

  • Appearance:   creamy – like cream cheese
  • Nose (aroma):  It doesn’t really have an aroma
  • Overall Taste:   Pleasant
  • Sweet to Salty: In the middle.
  • Mild (mellow) to Robust to Pungent (stinky):  Medium.
  • Mouth Feel: (gritty, sandy, chewy, greasy, gummy, etc.):  creamy and smooth.

Here is the end result of the mayhem from the night! At our cheese tasting I tried two new cheeses that I had never had before coconut cheese and herbed halloumi. The coconut cheese was a little piece of heaven!

Left over cheese!
Cheesepalooza, Nightshade Free, Ricotta, Vegetarian Food

Cheesepalooza

I’m a bit behind in my blogging. August’s cheese was Ricotta. My cheese making partner’s and I attempted to make cow and goat ricotta.  The goat failed miserably but the cow ricotta was a success.

Here’s some pics from our process.

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A big shout out to Shift Mama for her awesome cameo hand pics during cheese making!

Thanks to Untamed Feast, I turned my ricotta into a forest blend mushroom ricotta spread. I used their forest mushroom blend and their morel mushroom spread recipe to create my spread. My family loved it, but I forgot to take pics of it.

September is upon us and the cheese for this month is Chévre. I am greatly looking forward to this one and thinking of doing a peppercorn Chévre.

About Me, Nightshade Free, Vegan Food, Vegan Recipes, Vegetarian Food

I heart chickpeas – Hummus

Monday Chickpea Recipe!  It’s another Food Network Recipe!!!  Recipe Courtesy of Rob Feenie.

Hummus

Ingredients

  • 1 garlic bulb
  • 1 tablespoon olive oil
  • 2 15 ounce cans chickpeas, drained (reserve ¼ cup liquid)
  • 1 tablespoon tahini
  • 1 lemon, juice only
  • chopped parsley or cilantro to garnish

Directions

  1. Preheat oven to 350 F.
  2. Cut the top off of garlic bulb. Drizzle with olive oil and place on a baking tray. Roast for about 1 – 1 ½ hours or until tender. Allow to cool and squeeze out garlic.
  3. In a blender or food processor puree chickpeas with roasted garlic, tahini, lemon juice and reserved chickpea liquid. Season to taste with salt. Place in a bowl and refrigerate until ready to use. Garnish with chopped parsley or cilantro. Drizzle with a little more olive oil and serve with warm pita bread.
***Adjusted slightly to be nightshade free***
Allergies/Intolerance, Health, Health Food, Nightshade Free, Vegan Food, Vegan Recipes

I heart Chickpeas – Avocado Bowl!

Decided to post another Chickpea recipe this Monday!  It’s another Food Network Recipe!!!  Recipe Courtesy of Jennifer Houston.

Avocado bowl

Ingredients

  • 1 1/2 to 2 cups cooked rice
  • 2 tablespoons chopped red onion
  • 1/2 an avocado, sliced or chopped
  • 1/2 cucumber, chopped
  • 1/2 cup sunflower sprouts
  • 1/2 cup pea sprouts
  • 2 tablespoons almond slices
  • 1/4 cup chick peas
  • 1 tablespoon tamari
  • 2 tablespoons olive oil
  • 1 teaspoon dry herbs ( I used, )
  • 2 wedges lemon

Directions

  1. Put rice into large bowl.
  2. Pour half of olive oil and tamari on the rice.
  3. Sprinkle with half the herbs.
  4. Put chick peas on the rice and top with chopped vegetables.
  5. Put sprouts on, trying to form into a nice high pile.
  6. Scatter almonds over top, and then add remaining olive oil, tamari and herbs.
  7. Serve with lemon wedges.
Preparation time: 10 minutes
Yield: 1

***Adjusted slightly to be nightshade free***