Tea Boat

7 Comments

Earl Grey Tea Boat ~ From Vegetate Vegan Cooking & Food Blog

“I say let the world go to hell, but I should always have my tea.”Fyodor Dostoyevsky, Notes from Underground

My new very favorite drink, Smoked Earl Grey Black Tea in a tea infuser that really floats my boat! The tea sits in a little mesh basket under the boat. This was truly dreamy with some rich and creamy hemp milk.

Earl Grey tea is not only yummy, but it also has a host of health benefits. For example, Earl Grey tea is rich in cancer-fighting antioxidants, is a great digestive aid, relieves nausea, helps to fight urinary tract infections, and the bergamot oil in Earl Grey tea is often used to treat depression.

Earl Grey Tea Fact: Earl Grey is a blend of black tea flavored with the essence of Bergamot rind. Bergamot is a fragrant citrus fruit the size of an orange.

Blueberry Cake

9 Comments

Vegan Blueberry Cake ~ From Vegetate, Vegan Cooking & Food Blog

“I remember his burlesque pretense that morning of an inextinguishable grief when I wonder that I had never eaten blueberry cake before, and how he kept returning to the pathos of the fact that there should be a region of the earth where blueberry cake was unknown.” William Dean Howells (1894)

Coffee Cake is one of my favorite things in life and this is a cinnamon-streusel-topped, blueberry coffee cake! This delectable recipe is from Colleen Patrick-Goudreau’s joyous The Joy of Vegan Baking, page 79. Cinnamon, vanilla, and blueberries are a heavenly trio. We used fresh blueberries and served the cake on the Royal Doulton Bunnykins dishes dishes my mom gave me as a little girl (thanks for holding on to these for me, Mom!) with mint mate tea and oranges.

Blueberry Fact: Blueberries are native to North America.

Homegrown Carrot with Carrot Flower

9 Comments

Homegrown Carrot w/Carrotflower ~ From Vegetate, Vegan Cooking & Food Blog

“When you were young you were the king of carrot flowers, and how you built a tower tumbling through the trees in holy rattlesnakes that fell all around your feet.” — The King of Carrot Flowers, Pt. 1 lyrics by Neutral Milk Hotel

This year we decided to grow a few vegetables on our deck at home. I bought The Container Garden, a mix of organic vegetable and herb seeds that would work with the planter garden that I had in mind. We planted, grew, and ate delicious, fresh baby carrots, radishes, cucumbers, lettuce, and red potatoes.

There is nothing like pulling your own homegrown veggies right out of the soil. Honestly, our vegetables were so ridiculously vibrant and fresh having just been harvested that they practically glowed! Keith and I agreed that homegrown is much better than even the fresh, organic produce we buy at the market.

What struck me most about this little project was the fact that I have eaten a lot of vegetables in my day, but I don’t really know what a lot of the leaves and flowers of many of the plants I eat look like. For example, do you know what a potato plant looks like, above it’s potato-y roots? I’d never really thought about it, but by growing my own potatoes I learned that potato plants are lush and green with beautiful flowers. Carrot flowers are particularly lovely, as well! They bloomed for along time, which made the buzzing bees very happy.

Carrot Fact: Carrots were at first not cultivated as food, but as medicine for a variety of ailments.

A Slow-Cooked Tandoori Feast

6 Comments

Tandoori Feast ~ From Vegetate, Vegan Cooking & Food Blog

“There is more to life than increasing its speed.”Mahatma Gandhi

For this sumptuous feast we slow-cooked Tandoori Baked Tofu and Tandoori Spiced Potatoes with Spinach from Carla Kelly’s book Quick and Easy Vegan Slow Cooking, pages 118 and 112 respectively, and served them alongside Coconut Rice (page 216) and some warm Spelt Chapatis from Laura Matthias’ ExtraVeganZa, page 137.

I am crazy about the rich, spicy flavors of these Indian dishes. Slow cooking is a nice, low-maintenance way to cook because once your ingredients are heating up in the cooker you can literally walk away for 6-8 hours until your food is ready to eat! No fuss, no muss, no burnt food. We enjoy slow-cooking food so much at our house that we have two slow-cookers, which we used to make both of these Tandoori dishes. Next time we’ll have to make some yummy mango chutney, too!

Both the Tandoori Baked Tofu and Tandoori Spiced Potatoes with Spinach are grain-free.

Tandoori Fact: Tandoori cooking is named after a tandoor, which is a high-temperature cylindrical clay oven in which foods are cooked. Our slow cooker has a red clay pot (pictured above), which really enhances the richness of the flavors.

Red Cherry Plum Jam

7 Comments

Red Cherry Plum Jam ~ From Vegetaet, Vegan Cooking & Food Blog

“That’s why I hate to get started in these jam sessions. I’m always the last one to leave.”Elvis Presley

We recently made jars and jars of red cherry plum jam with the help of our backyard cherry plum trees using this recipe.

There is something so fundamentally satisfying about putting up foods from your own garden. Making jam is easy to do, and you can make a year’s worth in just a few hours for pennies once you’ve purchased the jars.

Canned foods will keep for an indefinite period of time as long as the seal is intact and they have been properly processed.

Canning Facts: Frenchman Nicholas Appert developed the method for preserving food that we call canning in 1809.  He used glass jars sealed with corks held in place with wire.