tag:blogger.com,1999:blog-259449032024-03-09T18:46:30.080-08:00Yeah, That "Vegan" ShitLindy Loohttp://www.blogger.com/profile/08157095992986439072noreply@blogger.comBlogger685125tag:blogger.com,1999:blog-25944903.post-41164177123858741792021-03-16T13:29:00.008-07:002021-03-16T13:40:08.894-07:00New Facebook Page 2021<p>It's been a pandemic or two since I've posted here (hope you all are hanging in there), mainly because I've switched over to Facebook to post recipes. Many of you may already be following me there. The bad news: facebook unpublished my page with absolutely no explanation. </p><p>My guess: it took their robots 7 years to realize that I have a cuss word in my username/url OR the robots mistook pics of carrots and other tawdry veggies as sex pics (seriously: this happened to a nonprofit!) OR they just think us vegans are troublemakers (possibly true!).</p><p>Either way: I have to start fresh. Which really sucks since I had a lot of followers. </p><p style="text-align: left;">So come follow me here, until I post one too many dick-piccy carrot pics and get shut down again:</p><p><a href="https://m.facebook.com/yeahthatvegansh1t">https://m.facebook.com/yeahthatvegansh1t</a></p>Lindy Loohttp://www.blogger.com/profile/08157095992986439072noreply@blogger.com0tag:blogger.com,1999:blog-25944903.post-72852475474635205432014-03-26T21:45:00.001-07:002014-03-26T21:45:37.395-07:00Little Ol' MeI don't often talk about myself here, other than what's going into my mouth, so few of you may know that I work at the largest animal shelter in my state. We adopt out about 8,000 animals a year (a number which constantly startles me because it seems unfathomable), and I love working there (and also hate it sometimes as well). I have three degrees (a BA in English & Philosophy, a MA in English, and an associate's in massage therapy), none of which were necessary to work at an animal shelter, and it took me over 15 years working everything from teaching college courses to working at a publishing company to opening my own massage therapy business before I stumbled across my calling: working with animals.<br />
<br />
I've adored animals since I was a little girl. Dogs still make me react with the blissful awe and admiration that's smashed across my fat face in the picture below. (And no, I won't tell you if I still wear wonder-woman underwear!)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKW54ky0aZQ149kChBs9cjFHuGe7tAm_t8i9HwvtwS5bsadise9KUdDmFyn3QfmmHkVH3RUKzM3h0P-v6WGm2LBQIeO8xsOYxKEGd2pfkAfhO8hi9nqtakgd-aWXOdudc0rr2t/s1600/562720_386839274684322_1624990088_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKW54ky0aZQ149kChBs9cjFHuGe7tAm_t8i9HwvtwS5bsadise9KUdDmFyn3QfmmHkVH3RUKzM3h0P-v6WGm2LBQIeO8xsOYxKEGd2pfkAfhO8hi9nqtakgd-aWXOdudc0rr2t/s1600/562720_386839274684322_1624990088_n.jpg" height="317" width="320" /></a></div>
<br />
Although my primary job at my work is adoptions, you end up doing a whole lot of stuff when you work at an animal shelter. I've adopted out many amazing animals, of course. And I've helped euthanize many amazing animals as well. I once chased a rooster for 30 mins through snow in below-zero temperatures wearing nothing but a sweater (we caught him!). I got bit in the mouth by a cat (I was new--sue me). I'm currently on ass-wiping duties for a big fat tortie we have on our adoption floor who is not able to reach her ass to clean it herself. I call it "Being on Ass Patrol." I spend time every hour of every work-day sneaking into dog kennels so I can snuggle the shit out of dogs I like. I start my mornings by passing out pipe-cleaners to all our cats and socializing with my favorites. I've become immersed in the strange and hard-to-explain culture that is shelter-work. I've gained amazing friends as a result, and I've had some others fall by the wayside. I've realized what a bizarrely alienating experiment it is to work at a shelter--you see a lot of things you can't just go home and chat with your friends about. I've realized what an amazing demographic of human beings devote their time to working an often thankless job for poverty-line wages, just because they love animals. And I've seen volunteers come out in the crappiest of weather, just so that our dogs get walked. I once started off a Monday watching a man pull a dead dog out of backpack (world's worst magic trick, and world's worst Monday morning). And I've had my days brightened by so many different animals that I can't even begin to count.<br />
<br />
I think animals are the bee's knees. I find it hard to be sad when my face is getting slobbered on by my favorite pit bull or when my favorite cat, who likes only two of us that work there, plops herself in my lap for pets and gives everyone else the stink-eye as they walk by.<br />
<br />
Animals make my heart feel freer. And they are the reason I'm vegan and that embracing veganism has never been much of an effort or sacrifice.*<br />
<br />
And they're the reason that, among recipes and food-porn, I may start posting an occasional picture or two of some our adoptables here (and by here, I mean mostly on facebook, since I've doing more posting there than I have been here, clearly). Not just because, well, shit: who doesn't LIKE looking at adorable animal pics??? But because they're a good reminder why it is we choose to live (and eat) as we do.<br />
<br />
That being said, this is me and my little heartbreak: my all-time favorite shelter dog who I'd adopt in a second if it weren't for the fact that my cats would murder me.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyqG-Wqdk6ULzrJnVRn19xCwyven4uTl401zp0_Ol8QcVAhCxJuahZbxsCoOi9_7BfTHHyD2bLuMPUEib9Vva2j99VyfUL2DFFe4DnnkdnrqgMojsY7PjNXC_M_dhP380h_sqU/s1600/damoerandme.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyqG-Wqdk6ULzrJnVRn19xCwyven4uTl401zp0_Ol8QcVAhCxJuahZbxsCoOi9_7BfTHHyD2bLuMPUEib9Vva2j99VyfUL2DFFe4DnnkdnrqgMojsY7PjNXC_M_dhP380h_sqU/s1600/damoerandme.jpg" height="320" width="265" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
*When I say this, I of course don't mean I'm vegan just because animals make me happy, because that would be super self-absorbed. I'm vegan for the usual ethical reasons (and because they do indeed make me happy ;).Lindy Loohttp://www.blogger.com/profile/08157095992986439072noreply@blogger.com2tag:blogger.com,1999:blog-25944903.post-67144910535237785352014-03-15T12:35:00.001-07:002014-03-15T12:39:38.725-07:00Yeah, That "Vegan" Shit on FacebookSo as you've probably noticed, I don't post all that often nowadays.<br />
<br />
The good news, however, is that you CAN follow this blog on facebook (if you aren't already). So if you've been moping in a corner for the past couple years because you miss my wit and your life and cooking has grown dull without it, at least you can get a minimal fix on fb to keep you going:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.facebook.com/pages/Yeah-That-Vegan-Shit/112111078870501" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="https://www.facebook.com/yeahthatveganshit" border="0" height="200" src="https://www.seoclerk.com/pics/165417-1BEDD91386222974.jpg" title="" width="200" /><span id="goog_1817332806"></span></a><span id="goog_1817332807"></span></div>
<br />
<br />
<h2>
<a href="https://www.facebook.com/yeahthatveganshit" target="_blank">Yeah, That "Vegan" Shit on Facebook -- Huzzah!</a></h2>
Lindy Loohttp://www.blogger.com/profile/08157095992986439072noreply@blogger.com0tag:blogger.com,1999:blog-25944903.post-22260042136569691552013-09-27T16:56:00.001-07:002013-09-27T17:04:05.083-07:00Lindy Loo's Kick-Ass Shepherd's Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAz1OxL4wm1aShI8CK5hCd_OU8oQbugfARdpaN5Y4mElQx-Lvdv-1Bop4g3rU-bBZOzYOr2RIrS6a4iD6cRgOI8iiBdknLZjiFqX23rgwuu2jXJrbyPZB4fi8GpCygLEEEFHEZ/s1600/IMG_0371.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAz1OxL4wm1aShI8CK5hCd_OU8oQbugfARdpaN5Y4mElQx-Lvdv-1Bop4g3rU-bBZOzYOr2RIrS6a4iD6cRgOI8iiBdknLZjiFqX23rgwuu2jXJrbyPZB4fi8GpCygLEEEFHEZ/s320/IMG_0371.jpg" width="239" /></a></div>
<br />
<br />
<br />
<br />
<div style="text-align: center;">
(Alas, shepherd's pie is not quite the pin-up</div>
<div style="text-align: center;">
when it comes to being photographed) </div>
<br />
<br />
Finally perfected my shepherd's pie recipe. Can't stop eating it. Belly. About. To. Explode.<br />
<br />
Make immediately.<br />
<br />
Happy fall cooking, everyone!<br />
<br />
<b>INGREDIENTS:</b><br />
<ul>
<li>10-12 small yukon gold potatoes</li>
<li>1/2 c. - 1 c. plain soy/rice milk</li>
<li>1/4 c. Earth Balance vegan margarine + 3 T. more vegan margarine</li>
<li>1 large onion, diced </li>
<li>Large container of white mushrooms (12 oz?), quartered</li>
<li>1/4 c. flour</li>
<li>1/2 c. diced celery</li>
<li>1 c. diced baby carrots</li>
<li>4 to 6 cloves of garlic, minced </li>
<li>2 t. dried thyme</li>
<li>2 15-oz cans of lentils, drained</li>
<li>1 c. frozen peas</li>
<li>2 c. vegetable broth</li>
<li>1/2 c. plain soy/rice milk</li>
<li>2 T. nutritional yeast</li>
<li>A few vigorous dashes of sage powder</li>
</ul>
<b>DIRECTIONS:</b><br />
<br />
Boil your potatoes until tender. Mash with 1/4 c. vegan margarine and 1/2 c. to 1 c. soy/rice milk, depending on how whipped you like your mashed potatoes.<br />
<br />
While the potatoes are boiling, melt your remaining 3 T. margarine in a large pot. Add your onions and cook until they start getting translucent and then add your mushrooms, carrots, and celery and saute until the mushrooms start darkening. Add your garlic and cook a minute or two longer, until the garlic is aromatic. Add the flour and cook, stirring, for a minute or two longer.<br />
<br />
Add the remaining filling ingredients. Bring to a boil, remove from heat, and set aside.<br />
<br />
Line a 9x13 casserole with your mashed potatoes, spreading up the sides. Pour in the gravy and veggies. Bake in a preheated oven at 375 for 40 to 50 minutes.<br />
<br />
Serves a whole helluva lot, if you can make yourself stop eating.<br />
<br />Lindy Loohttp://www.blogger.com/profile/08157095992986439072noreply@blogger.com5tag:blogger.com,1999:blog-25944903.post-26021997307916025212012-03-15T06:37:00.003-07:002012-03-15T06:54:54.752-07:00Check Out!<br/><center><a href="http://www.mainstreetvegan.tumblr.com"><img src="http://static.tumblr.com/ox5nmmr/KEWm064lm/vegan_header.jpg"></a></center><br /><br/><br/><br/>Lindy Loohttp://www.blogger.com/profile/08157095992986439072noreply@blogger.com1tag:blogger.com,1999:blog-25944903.post-65578942899020237922012-03-07T07:13:00.003-08:002012-03-07T07:16:00.097-08:00VwaV Portabella Stroganoff<center><a href="http://mydefectivelife.tumblr.com/page/2"><img src="http://www.tumblr.com/photo/1280/mydefectivelife/18874240432/1/tumblr_m0hosvBUKd1rpix3i" width=450 height=600></center><br /><br />Click to read more and get the recipe on my Tumblr page!</a><br/><br/>Lindy Loohttp://www.blogger.com/profile/08157095992986439072noreply@blogger.com6tag:blogger.com,1999:blog-25944903.post-87848757950830870572012-02-26T00:08:00.003-08:002012-02-26T00:13:01.889-08:00You know you can't get enough of my wit & potty-mouth...so follow me on tumblr:<br /><br /><center><a href="http://mydefectivelife.tumblr.com/">My Defective Life</a></center><br /><br />I promise to even post something vegany from time to time!Lindy Loohttp://www.blogger.com/profile/08157095992986439072noreply@blogger.com1tag:blogger.com,1999:blog-25944903.post-60279023877315400942012-02-09T06:34:00.000-08:002012-02-09T06:36:57.609-08:00Vegan Ryan GoslingCracking my shit up this week...<br /><br /><a href="http://vegan-ryan-gosling.tumblr.com/"></a><center><a href="http://vegan-ryan-gosling.tumblr.com/"><img src="http://28.media.tumblr.com/tumblr_lysftubifj1roh0cao1_500.jpg" width=99% /></a><br />Click for more</center>Lindy Loohttp://www.blogger.com/profile/08157095992986439072noreply@blogger.com4tag:blogger.com,1999:blog-25944903.post-75906508541940958842011-11-30T11:47:00.000-08:002011-11-30T12:10:35.273-08:00Favorite Quick Seitan Recipe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv2yAhkTTQfpX0TS_6yz0ZWNhr3gciCQ93uNqFqshr_gs6GMnDwwumARhEtco97kjkR4yfnJZRmI66D5NLq43TtP-b8yIL8VqjlFvZgpF04WCVK8iaYSD__hsv7Qk_VA7LZ_0_/s1600/IMG_1759.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv2yAhkTTQfpX0TS_6yz0ZWNhr3gciCQ93uNqFqshr_gs6GMnDwwumARhEtco97kjkR4yfnJZRmI66D5NLq43TtP-b8yIL8VqjlFvZgpF04WCVK8iaYSD__hsv7Qk_VA7LZ_0_/s400/IMG_1759.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5680883421365889122" /></a><br /><br />I have come to loathe making seitan because one attempt will turn out beautiful, the next all bloated and mushy. There's no consistency and dependability in the recipes I've tried using (namely the Veganomicon and VwaV recipes). So god(dess) bless Terry Hope Romero for her steamed white seitan recipe. Finally a seitan recipe that has thus far been fail-proof. The consistency is perfect--dense and chewy. It makes a bunch. And it only takes about 15 minutes to put together and 30 minutes to steam, compared to the hour+ for most boiled recipes. It's seriously great. <br /><br />I *DO* season it differently, however, and the below recipe has been adjusted to include my seasonings (it's a very minimal change, poultry seasoning instead of curry powder)--what it yields will taste a bit more chickeny.<br /><br /><strong>INGREDIENTS:</strong><br /><ul><li>1.5 c. vegetable broth (or chicken flavoured broth)--I also add a dash of soy sauce</li><br /><li>4 garlic cloves (grated)</li><br /><li>2 T. olive oil</li><br /><li>1.5 c. vital wheat gluten</li><br /><li>1/4 c. chickpea flour (you can also sub in all-purpose, but the chickpea's definitely more flavorful)</li><br /><li>1/4 c. nutritional yeast</li><br /><li>1 t. dried thyme</li><br /><li>1/2 t. paprika</li><br /><li>1/2 t. poultry seasoning</li><br /><li>1 teaspoon salt (to taste)</li></ul><br /><strong>DIRECTIONS</strong><br /><br />In a jug whisk together broth, garlic, olive oil. In a large bowl combine wheta gluten, chickpea flour, nutritional yeast, thyme, paprika, poultry seasoning, and salt. Form a well in centre of dry ingredients and stir well with rubber spatula until dough leaves side of the bowl.<br /><br />Knead for 2-3 mins to develop gluten. I cheat at this stage and use the Kenwood chef to do the kneading on power 1 or 2.<br /><br />Leave dough to rest for 10 min, knead again for 30 seconds.<br /><br />Place dough on cutting board and cut into 4 equal pieces.<br /><br />Tear off 4 X12 inch pieces of foil and place piece of dough in centre of foil, fold the short sides of the foil over the loaf, the fold over the ends the foil should be secure but loose allowing for it to expand. Place in steamer basket and steam for 30 minutes Allow the dough to cool to the touch before chilling in fridge or overnight.<br /><br />Store seitan in the fridge tightly sealed in a plastic bag for up to 2 weeks or freeze, defrost before use.<br /><br />(Recipe from Viva Vegan, reposted at <a href="http://www.food.com/recipe/steamed-white-seitan-fake-chicken-or-pork-446028">Food.com</a>)Lindy Loohttp://www.blogger.com/profile/08157095992986439072noreply@blogger.com11tag:blogger.com,1999:blog-25944903.post-48275789394069167392011-11-16T19:45:00.000-08:002011-11-16T19:50:45.710-08:00Interactive Post! I Ask! You Answer!Because my brain is made of molasses (mmmmm molasses brains, arghlghlhglghlhglhgl), I only just realized that Thanksgiving is NEXT FRICKING THURSDAY. Holy pilgrims and indians.<br /><br />So riddle me this, batmen and batwomen:<br /><br />What are your tried and true and favoritest vegan...<br /><br />a) stuffing recipes?<br /><br />b) apple pie recipes (extra points for caramel apple pie recipes or the ones that have the super-delicious crumbly tops)?<br /><br />c) pumpkin pie recipes?<br /><br />Extra points for links!<br /><br />And now, a bit of Thanksgiving creepiness for young and old! Happy early Thanksgiving!<br /><br /><center><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn3ArcJsezsJ3xn8XB1KIT5IocENcfMv4ixQ8hEP9so29HyAho0b7WcQQLBuHcgEyOw5EnRm4LoQrFYTQ7Z-Wv7BqPZdRf4DMPAh9QL1k37zVzmSqexpJ1vatt69Esswg4Uj2DEA/s320/Sexy-Thanksgiving-Wishes.jpeg"></center>Lindy Loohttp://www.blogger.com/profile/08157095992986439072noreply@blogger.com9tag:blogger.com,1999:blog-25944903.post-21441102868398671412011-11-05T20:36:00.000-07:002011-11-05T20:44:14.322-07:00Super-Adorable Animal Ornaments That You Want for Your Tree, Oh YesFellow animal lovers, I just wanted to take a moment to give a shout-out to one of my lovely vegetarian friends who recently started her own fantastic line of polymer clay jewelry and ornaments on Etsy. <br /><br />Why am I telling you this? Well, because Christmas is right around the corner, and she has some super adorable animal ornaments for sale. (I mean, come on, how adorable is THIS?!?!)<br /><br /><center><a href="http://www.etsy.com/shop/tudorrosedesigns"><img src="http://img1.etsystatic.com/il_570xN.279972429.jpg" height=400 width=350></a></center><br /><br />So go check her out. Do it. Now.<br /><br /><br /><center><a href="http://www.etsy.com/shop/tudorrosedesigns"><img src="http://img1.etsystatic.com/iusb_760x100.9039537.jpg" width=450 height=60></a></center>Lindy Loohttp://www.blogger.com/profile/08157095992986439072noreply@blogger.com1tag:blogger.com,1999:blog-25944903.post-51771285421332209082011-10-30T22:07:00.000-07:002011-11-01T07:49:26.838-07:00This Year's Halloween Costume...Oh the sweet vegan irony...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiypPlhQL3ux1AzFvDdMw0COVlgxL9RrL1cWDo31cIuBPQ-1_xClRRF4MAOaHZ3kixfl4mq-Cz0nBL3QAGOReFG8P3sjeOrSqcKlqnDVyw08Xp2x5HAtrgAnLPVHZl4Pl4MSZq9/s1600/IMG_1707.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 276px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiypPlhQL3ux1AzFvDdMw0COVlgxL9RrL1cWDo31cIuBPQ-1_xClRRF4MAOaHZ3kixfl4mq-Cz0nBL3QAGOReFG8P3sjeOrSqcKlqnDVyw08Xp2x5HAtrgAnLPVHZl4Pl4MSZq9/s400/IMG_1707.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5670039497188947778" /></a>Lindy Loohttp://www.blogger.com/profile/08157095992986439072noreply@blogger.com9tag:blogger.com,1999:blog-25944903.post-45617055813838967412011-10-02T11:48:00.000-07:002011-10-02T12:01:49.637-07:00Soup Season, I Want to Snog Your Face Off!!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCeeO7D2yWEg2AYiAMJ_mxQMkCe0a712DMTZ_lF-q0sYIs6dZA6qbI1e1rtaxQtMqSZ26YpSJNZl1IEEWxU5FHDkKRFKKHbrjYBchhHESAbxNNv_azkqu5bysTjv-phBZvV4RW/s1600/IMG_1574.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCeeO7D2yWEg2AYiAMJ_mxQMkCe0a712DMTZ_lF-q0sYIs6dZA6qbI1e1rtaxQtMqSZ26YpSJNZl1IEEWxU5FHDkKRFKKHbrjYBchhHESAbxNNv_azkqu5bysTjv-phBZvV4RW/s400/IMG_1574.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5658971607197261426" /></a><br /><br />Right now, I have some sort of bastardy cold-slash-sinus-infection-slash-allergy thing going on, courtesy of the sudden chilly weather. And yet, I still blissfully proclaim: I LOVE YOU, FALL! Hoodies and crunchy leaves and autumn clouds and snuggling with the cats under mounds of blankets and stumbling across a bit of romance and car rides through the metroparks and Halloween and zombie flicks and soup soup and more soup. How can you not love fall?<br /><br />So, to ring in these first few days of chilly, keep-your-windows-closed-and-snuggle-up-under-blankets-while-reading-The-Exorcist-and-watching-horror-movies weather, I whipped up the Ceci-Roasted Red Pepper Soup from <span style="font-style:italic;">Appetite for Reduction</span>. It is beautifully autumnal in color and will fill your house with the delicious warming aroma of roasting red peppers. The flavors will also definitely please; it's a very aromatic recipe, despite the rather simple assortment of ingredients. And it makes for a fantastic soup for dipping bread. My only complaint is that I find rosemary and/or thyme in soup to be a slightly misguided choice. I love the flavor, but I absolutely hate picking tiny pieces of woody spices out of my teeth, especially in an otherwise velvety soup. I even tried chopping up the rosemary, but still: a bit too woody. <br /><br />Nonetheless, it's a good recipe and an easy one, and it will definitely bring a smile to your autumnal pallet. Unfortunately no one has posted the recipe online quite yet, so for now, you'll have to track down the cookbook to try it out. But I promise you, it's worth spending the $10/$15 bucks on it. Promise.Lindy Loohttp://www.blogger.com/profile/08157095992986439072noreply@blogger.com10tag:blogger.com,1999:blog-25944903.post-51616095927658531532011-09-18T10:53:00.000-07:002011-10-02T12:03:34.761-07:00Tortilla Soup!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifpVbFiaeBhxxuhAtVOpq1Yt_JAmy1tzS0nudKrihhmobzRrKiwjzMFuwTAaTwe6JYmEJVpNA_1awg27DxCxSCWu3mRNGTzewgtCo4T63MKEYn88FADY0pb6HM3nCy30X16KEo/s1600/IMG_1334.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifpVbFiaeBhxxuhAtVOpq1Yt_JAmy1tzS0nudKrihhmobzRrKiwjzMFuwTAaTwe6JYmEJVpNA_1awg27DxCxSCWu3mRNGTzewgtCo4T63MKEYn88FADY0pb6HM3nCy30X16KEo/s400/IMG_1334.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5653761924142046994" /></a><br /><br />Soup makes for pretty much the most boring photos ever, so I've added a nice rack for your viewing pleasure.<br /><br />As for the soup itself, damn damn damn good. And super duper easy. Definitely don't skimp on the lime juice 'cause it adds a little bit of extra loveliness to it. Definitely has me excited for soup weather, that is for sure. And thanks to Jilly Bean for the recipe recommendation!<br /><br /><br /><strong>INGREDIENTS:</strong><br /><ul><li>1 t. olive oil</li><br /><li>1 small onion, sliced thinly</li><br /><li>2 jalapeños, seeded and sliced thinly</li><br /><li>1 poblano pepper or green bell pepper, seeded, chopped into 1/2-inch pieces</li><br /><li>4 cloves garlic, minced</li><br /><li>1/4 t. red pepper flakes, optional</li><br /><li>1 t. salt</li><br /><li>1 (24-ounce) can whole tomatoes, undrained</li><br /><li>1 (24-ounce) can vegetable broth</li><br /><li>1 T. ground cumin</li><br /><li>4 ounces gluten-free baked tortilla chips (about 2 cups), divided (or just regular old tortilla chips)</li><br /><li>1 (15-ounce) can pinto beans, drained and rinsed</li><br /><li>1 c. frozen corn</li><br /><li>1/2 c. chopped fresh cilantro, plus extra for garnish</li><br /><li>Juice from 1 lime</li><br /><li>Salt, to taste</li></ul><br /><strong>DIRECTIONS</strong><br /><br />Place oil in a 4-quart pot and sauté onions, jalapeños and poblano pepper over medium-high heat until onions are translucent, about 5 minutes. (Add a little more oil or broth if needed.) Add garlic, red pepper flakes and salt and sauté for another minute.<br /><br />Break up tomatoes with your fingers and add them to the pot, including the juice. Fill the tomato can with vegetable broth and add to the pot. Stir in the cumin.<br /><br />Crush half the chips into crumbs (some bigger pieces are okay) and add to the pot. Cover and bring soup to a boil. Then lower heat to a simmer.<br /><br />Add beans, corn and cilantro and let simmer for 5 more minutes. Add lime juice. Taste and adjust seasoning, adding salt to taste.<br /><br />Ladle soup into serving bowls. Crumble remaining tortilla chips over the top and garnish with cilantro.<br /><br />(Recipe originally from Appetite for Reduction, reposted at <a href="http://www.livingwithout.com/recipes/gluten_free_dairy_free_tortilla_soup-2379-1.html">Living Without</a>)Lindy Loohttp://www.blogger.com/profile/08157095992986439072noreply@blogger.com4tag:blogger.com,1999:blog-25944903.post-64416923147832643332011-08-16T09:18:00.000-07:002011-08-16T09:25:25.543-07:00Squeeze Those TomatoesYou like summer, don't you? And you like plump, juicy tomatoes, right? Then try out this recipe, now that fresh tomatoes are everywhere. The delightful dance of tomatoes and orange juice will put a grin on your face for sure. Plus, the recipe's quick and easy and won't disappoint, just like your mom.
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpLnIsYiNxIMVRG5uqmFKQ_olZZgm-YqFtm6vT51MRowfwsca7Lq_urO2YEvGDte-aA6SA3cnlKZ3Y2SFPnYXZmjirr9l32_KVlrH3aYsESqVX-32r68v7aaEqXM6Q-IiZbW_i/s1600/IMG_0948.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpLnIsYiNxIMVRG5uqmFKQ_olZZgm-YqFtm6vT51MRowfwsca7Lq_urO2YEvGDte-aA6SA3cnlKZ3Y2SFPnYXZmjirr9l32_KVlrH3aYsESqVX-32r68v7aaEqXM6Q-IiZbW_i/s400/IMG_0948.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5641490291795509810" /></a>
<br />
<br /><center><a href="http://yeahthatveganshit.blogspot.com/2006/06/hit-pan-salsa-pasta.html">The Recipe (Rerun)</a></center>Lindy Loohttp://www.blogger.com/profile/08157095992986439072noreply@blogger.com1tag:blogger.com,1999:blog-25944903.post-66965175112325470372011-07-04T19:40:00.000-07:002011-07-04T19:58:48.536-07:00Vegan Cookout LoveI just have to send a shout-out to all my fucking awesome friends and family members who are always so conscientious about veganizing the SHIT out of cookouts. You guys all rock. Seriously.<br /><br /><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:large;">Cookout #1:</span></span><br /><br />My friends Mo, Duvi, and Natalie Portman...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ_Rev76-KEWQWZ7jbpk5TsGbkfiMHLffzSBfZAEvVCgplmirdn25Fmzf5F388OVJhCCd72Z-bf4VmnnVkVdNA8SZJRTF4Q8KliT893h0R8n2raOc8di4R_O3mf1HUbRsCgYyP/s1600/IMG_0789.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ_Rev76-KEWQWZ7jbpk5TsGbkfiMHLffzSBfZAEvVCgplmirdn25Fmzf5F388OVJhCCd72Z-bf4VmnnVkVdNA8SZJRTF4Q8KliT893h0R8n2raOc8di4R_O3mf1HUbRsCgYyP/s400/IMG_0789.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5625695031991843730" /></a><br /><br /><span class="Apple-style-span" style="font-weight: bold;">The menu:</span> Veggie dogs, veggie burgers, chips & salsa, pesto pasta salad, chickpea salad, no-cook corn on the cob, and rice krispy treats, none of which are pictured here 'CAUSE WE DONE ATE THEM.<br /><br /><div><br /></div><div><br /><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:large;">Cookout #2: </span></span><br /><br />My family...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiKfPzDIRATE3Q0gr7x8kz4-KBCxjK_3ffTRX4DS4IjE6v5yeZnDDCQrIRP9esiiHQrKGIS8ghqvikwbfxnuBFx2puirhvSTRGXLW__VHmPS8y9KdwEZyZGAnKwJhNvesSsead/s1600/IMG_0798.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiKfPzDIRATE3Q0gr7x8kz4-KBCxjK_3ffTRX4DS4IjE6v5yeZnDDCQrIRP9esiiHQrKGIS8ghqvikwbfxnuBFx2puirhvSTRGXLW__VHmPS8y9KdwEZyZGAnKwJhNvesSsead/s400/IMG_0798.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5625695041473922690" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-hXY-VEXpaIpxVe_NWE9Q4OOoPiqBAjAdNYosClyAPaJlWid5sStFtX-VYaanAUYtRyR__HCFgfGwFf65pvzcgeUejkHhxk5m5aN6M9JFS7X8sPDEoOgxOT0715TdDj-XbLz8/s1600/IMG_0813.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-hXY-VEXpaIpxVe_NWE9Q4OOoPiqBAjAdNYosClyAPaJlWid5sStFtX-VYaanAUYtRyR__HCFgfGwFf65pvzcgeUejkHhxk5m5aN6M9JFS7X8sPDEoOgxOT0715TdDj-XbLz8/s400/IMG_0813.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5625697085319121218" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr3YPCKO9gOmFx8pNxPGBwsoysiWUdrZCfuWUP6hfgg-wqhU-vmLyiQ21uZFsksNb9lp5l-qt1X-9miRP1IGkTwe0kwIraxvyoTHHpy5f3nS8OsDwB43zNWYlb8w_WJgPiZeIf/s1600/IMG_0801.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr3YPCKO9gOmFx8pNxPGBwsoysiWUdrZCfuWUP6hfgg-wqhU-vmLyiQ21uZFsksNb9lp5l-qt1X-9miRP1IGkTwe0kwIraxvyoTHHpy5f3nS8OsDwB43zNWYlb8w_WJgPiZeIf/s400/IMG_0801.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5625695056850767794" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-JJe2GubfWByfgbt1rC20ZBI9nw4Zx1Wzvcy5thwOl8JHyiM3tdDR6IV1OwHxKiEmocZdHAbNc0l2Q3KUoEqC8BhinwhbJG209PCvf-vhgrYEGM_Ic8xlSE7pLSihyrgZM-w/s1600/IMG_0799.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-JJe2GubfWByfgbt1rC20ZBI9nw4Zx1Wzvcy5thwOl8JHyiM3tdDR6IV1OwHxKiEmocZdHAbNc0l2Q3KUoEqC8BhinwhbJG209PCvf-vhgrYEGM_Ic8xlSE7pLSihyrgZM-w/s400/IMG_0799.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5625695050143614690" /></a><br /><br />The menu: Veggie dogs, veggie burgers, pesto pasta salad, chickpea salad, fruit salad, salsa-pizza, rice krispy treats.<br /><br /></div><div><br /></div><div><br />And finally...<br /><br /><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">Cookout #3:</span></span><br /><br />At the KS family household...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRaibNhUCsC81Q_EeOB-6ROpe7B05Oncx1JLaAuQGLQeDgvmxzigBCf3jywx-lNK0yxbZUe2LNx2AiElU6_h0Aux1vTbkE7d79hVs2LkmVNWk_jauwUfwAUvqszNPLQah0sf4R/s1600/securedownload-7.jpeg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRaibNhUCsC81Q_EeOB-6ROpe7B05Oncx1JLaAuQGLQeDgvmxzigBCf3jywx-lNK0yxbZUe2LNx2AiElU6_h0Aux1vTbkE7d79hVs2LkmVNWk_jauwUfwAUvqszNPLQah0sf4R/s400/securedownload-7.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5625695328125220274" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM3YRyBNtq0tUYjHyyzvBzl-zTQq9hS0n3b1fmPA9kC8dk_XR3xjKG0CqmPPNoqLlX7iiUwFgRD93r5yfdV_z_NkQQp26wPwDap3iPdynMa9stO2PqM9fUGcvB85djU7kHlCxZ/s1600/securedownload-8.jpeg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM3YRyBNtq0tUYjHyyzvBzl-zTQq9hS0n3b1fmPA9kC8dk_XR3xjKG0CqmPPNoqLlX7iiUwFgRD93r5yfdV_z_NkQQp26wPwDap3iPdynMa9stO2PqM9fUGcvB85djU7kHlCxZ/s400/securedownload-8.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5625695342908899154" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu7o2El0Sz_cWQoKGaOeW4FRfYGunLvLZVcpqsw_znQGjQ7xQyJZFfBvrVvGZVTW7KhOGIIzNCbCPNmLY9zXOV0QjQkjCS1rm0lXrrf5j22sjoycQL8Afd4tGuTvwM6BddDIeu/s1600/securedownload-6.jpeg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu7o2El0Sz_cWQoKGaOeW4FRfYGunLvLZVcpqsw_znQGjQ7xQyJZFfBvrVvGZVTW7KhOGIIzNCbCPNmLY9zXOV0QjQkjCS1rm0lXrrf5j22sjoycQL8Afd4tGuTvwM6BddDIeu/s400/securedownload-6.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5625695322108740322" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvxtTgxK5GKizzQsiMN_SD2pSdzF7_AeQOQ3e3f0ro7sLmn1HOLY203lV601eQPFdlUGMy8zCV8Mb1YTs1RhVcxTDeeuBJ7g45eJq_2tt7j00R2VWLGqOTS6AiaHuVwEcYq3et/s1600/securedownload-2.jpeg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvxtTgxK5GKizzQsiMN_SD2pSdzF7_AeQOQ3e3f0ro7sLmn1HOLY203lV601eQPFdlUGMy8zCV8Mb1YTs1RhVcxTDeeuBJ7g45eJq_2tt7j00R2VWLGqOTS6AiaHuVwEcYq3et/s400/securedownload-2.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5625695065225912626" /></a><br /><br />The menu: Veggie dogs & veggie burgers (courtesy of the KS's), pesto pasta salad, avocado-corn salad (courtesy of my LLP), caprese salad (courtesy of the Jilly Bean), rice krispy treats, banana-dessert-cake stuff + buckeye bars + oreo chocolate (all courtesy of the KS's), peanut butter cookies (courtesy of my LLP).<br /><br />I seriously am blessed.</div>Lindy Loohttp://www.blogger.com/profile/08157095992986439072noreply@blogger.com7tag:blogger.com,1999:blog-25944903.post-31609343619306383242011-06-30T10:18:00.000-07:002011-06-30T10:23:36.055-07:00Favorite Summer Quickie...Not counting that of the wink-wink nudge-nudge variety:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiB53Q19rx7WaqTEJLBR2q1zI_BfTwQ8Si3YyA-6oYQF2aF3TgsJEzXPp07kH6IEPzFXixiKvsUnjVZ3hQwXwU5O1Wkj-fEHWpQH233qisg3q-rH0QeRA12cY_zNOz3V-z-kxw/s1600/securedownload.jpeg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiB53Q19rx7WaqTEJLBR2q1zI_BfTwQ8Si3YyA-6oYQF2aF3TgsJEzXPp07kH6IEPzFXixiKvsUnjVZ3hQwXwU5O1Wkj-fEHWpQH233qisg3q-rH0QeRA12cY_zNOz3V-z-kxw/s400/securedownload.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5624064388353518786" /></a><br /><center>Lightly fried tofu, fresh tomatoes, fresh basil, slathered<br />in pesto-mayo and stacked atop ciabatta.</center>Lindy Loohttp://www.blogger.com/profile/08157095992986439072noreply@blogger.com8tag:blogger.com,1999:blog-25944903.post-41662315822111757052011-06-25T07:01:00.000-07:002011-06-25T07:21:27.793-07:00Grub I Done Cooked for Another<a href="http://yeahthatveganshit.blogspot.com/2011/06/sexy-kalamata-sundried-tomato-tapenade.html">Sexy kalamata & sundried tomato tapenade</a> on a whole-wheat baguette. Fettucine with <a href="http://yeahthatveganshit.blogspot.com/2011/04/first-pesto-of-season.html">edamame pesto</a>, heaped with roasted asparagus and zucchini, a mix of mushrooms, and shallots. Accompanied by a side of roasted brussel sprouts.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi14DMppOr44MVnCV-a00VSlJjunC24vrJ6GO3_98skc4Z8tITy7RCOv69z5FnRoVvknSYRZx_12KuMZxshvQps8GlJ8bGW-swuc21cM68MvJnQ3G7nYrizOCgbOh4IJO8qXknT/s1600/IMG_0780.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi14DMppOr44MVnCV-a00VSlJjunC24vrJ6GO3_98skc4Z8tITy7RCOv69z5FnRoVvknSYRZx_12KuMZxshvQps8GlJ8bGW-swuc21cM68MvJnQ3G7nYrizOCgbOh4IJO8qXknT/s400/IMG_0780.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5622158102620338642" /></a><br />What I learned: the best part of the meal was when the brussel sprouts accidentally got mixed in with the pasta, so next time I make this, it's gonna be roasted zucchini, mushrooms, shallots, and roasted brussel sprouts. So so good.Lindy Loohttp://www.blogger.com/profile/08157095992986439072noreply@blogger.com2tag:blogger.com,1999:blog-25944903.post-10502256445256711582011-06-23T15:02:00.000-07:002011-06-23T15:05:37.760-07:00Sexy Kalamata & Sundried Tomato TapenadeThis tapenade was having-a-dude-go-down-on-you-without-expecting-you-to-reciprocate good. In other words, IT WILL BLOW YOUR MIND. (And you won't have to blow anything in return. ;)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfIvzGRePKDLW_2QpkDzhgKwA-ehYouWI7sBwScWsPoicQ_XbdRluGhAqG5a5B9XW0wej9Uyna7AqmvVG3k09VN1whmpNXg6J614w1GYaiO1iQ0wvomnqGqj7ZUgFYlfwluHpe/s1600/IMG_0781.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfIvzGRePKDLW_2QpkDzhgKwA-ehYouWI7sBwScWsPoicQ_XbdRluGhAqG5a5B9XW0wej9Uyna7AqmvVG3k09VN1whmpNXg6J614w1GYaiO1iQ0wvomnqGqj7ZUgFYlfwluHpe/s400/IMG_0781.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5621539247409246690" /></a><br /><br /><strong>INGREDIENTS:</strong><br /><ul><li>1 ¼ c. pitted kalamata olives (I also added some big fat green ones and some other greek black ones in as well)</li><br /><li>9-10 oil-packed sundried tomatoes</li><br /><li>2 T. capers</li><br /><li>4 cloves garlic</li><br /><li>Handful of parsley</li><br /><li>1/2 T. balsamic vinegar</li><br /><li>1/2 T. oil from your oil-packed sundried tomatoes</li><br /><li>Freshly-ground black pepper, to taste</li></ul><br /><strong>DIRECTIONS</strong><br /><br />Blend that shit. Blend it real hard. Oh just like that. Yes yes yes.<br /><br />Spread on a toasted baguette. Spread it. Mmmmm. <br /><br />Makes enough for an entire baguette and then some.<br /><br />(Recipe © Yeah That "Vegan" Shit)Lindy Loohttp://www.blogger.com/profile/08157095992986439072noreply@blogger.com5tag:blogger.com,1999:blog-25944903.post-8875146612230207442011-06-13T11:05:00.001-07:002011-06-13T11:08:17.260-07:00I Got Interviewed on VeganSaurus!Go check 'em out if you haven't already!<br /><br /><center><a href="http://vegansaurus.com/post/6490826976/lindy-loo-of-yeah-that-vegan-shit"><img src="http://30.media.tumblr.com/avatar_9174d9942a30_96.gif" /><br /><span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-size: x-large;">VEGANSAURUS!</span></span></a></center><a href="http://vegansaurus.com/post/6490826976/lindy-loo-of-yeah-that-vegan-shit"></a><br /><br />'LIKE' them! Love them! And then take off in the morning before they wake up!Lindy Loohttp://www.blogger.com/profile/08157095992986439072noreply@blogger.com4tag:blogger.com,1999:blog-25944903.post-91838902306466266212011-06-13T07:18:00.000-07:002011-06-13T07:23:09.734-07:00My Foccacia is PoofySo I tried making foccacia last night using the recipe from Veganomicon. I would've thought it would be more difficult to mess it up than it would be to make it correctly, and yet: my foccacia turned out poofy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMhXFtKdClfQE474zag0ytikr8Y-4ubcIg1XoOLqrxe95Si8a8XL8QCIovsk5CAsmIqcobY3lp9Bokw_HLP5_lGFB122_0xbI6e9Zw7dymyReK2viOCw-pS9dtNvbqDbEzjyos/s1600/IMG_0769.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMhXFtKdClfQE474zag0ytikr8Y-4ubcIg1XoOLqrxe95Si8a8XL8QCIovsk5CAsmIqcobY3lp9Bokw_HLP5_lGFB122_0xbI6e9Zw7dymyReK2viOCw-pS9dtNvbqDbEzjyos/s400/IMG_0769.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5617709522107777458" /></a><br /><br />Granted, it tastes really good. But it tastes like bread and not foccacia. <br /><br />What did I do wrong? Too much kneading? Too little kneading? Too much water? Too little water?<br /><br />Any thoughts about my poofy foccacia would be appreciated. <br /><br />Also, is it just me, or does "poofy foccacia" not sound like a brilliant euphemism for lady nethers? Just sayin'.Lindy Loohttp://www.blogger.com/profile/08157095992986439072noreply@blogger.com10tag:blogger.com,1999:blog-25944903.post-17592038853653136522011-06-08T05:13:00.001-07:002011-10-02T12:03:34.762-07:00What to Eat If You Never Want Anyone to Make Out With You Ever Again<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRxt9lI6A5I0rxXd2tIkeJ37rJyPMwFmnTgm5fM1n1Hjm959380Hn5W9BlK0dFHZSaQbAbkMXL-LuUlS-M6-PBHM6GebzS9dPswzDbRi5vFJZ0_SH983aZ06-8P0kkEY4vQY6w/s1600/IMG_0754.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRxt9lI6A5I0rxXd2tIkeJ37rJyPMwFmnTgm5fM1n1Hjm959380Hn5W9BlK0dFHZSaQbAbkMXL-LuUlS-M6-PBHM6GebzS9dPswzDbRi5vFJZ0_SH983aZ06-8P0kkEY4vQY6w/s400/IMG_0754.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5615821575320037266" /></a><br /><br />On the weekend, my friend Peppermint came over for a LLP night, and we cooked. I've been wanting to try the Appetite for Reduction onion rings for a while, so she brought over some homemade veggie burgers to accompany them. To make matters worse for our breath, we added caramelized onions to the burgers as well, making it one hell of a stank dinner. However, both of us had to admit, the onion rings were really quite good. I used corn-flake "bread" crumbs instead of wheat, and the breading ended up kind of messy, but the one hand per bowl technique seems like a myth anyways since, as soon as you dip into the breadcrumbs, you end up clumping that shit up. Either which way though: oh man are they delish. And super easy. I'd definitely make them again. Even if that means not making out with anyone for a week as a result.<br /><br /><br /><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:large;">OMG Oven Baked Onion Rings</span></span><br /><br /><strong>INGREDIENTS:</strong><br /><ul><li>2 vidalia onions (about a pound), or other sweet onion like Walla Walla</li><br /><li>1/2 c. plus 2 T. all purpose flour</li><br /><li>2 T. corn starch</li><br /><li>1 c. cold almond milk (I used soy milk)</li><br /><li>1 t. apple cider vinegar</li><br /><li>1 c. whole wheat bread crumbs (I used corn-flake "bread" crumbs)</li><br /><li>1 t. kosher salt</li><br /><li>2 t. olive oil</li><br /><li>Cooking spray</li></ul><br /><br /><strong>DIRECTIONS</strong><br /><br />Slice onions into 3/4 inch thick rings. Separate the rings and place in a bowl. Cover with a kitchen towel or something, to keep the onioniness out of your eyes.<br /><br />Preheat oven to 450 F. Line a rimmed 12×18 baking sheet with parchment paper, spray with cooking spray and set aside.<br /><br />Now you’ll need two bowls for batter and breading. If you’ve got large, wide cereal bowls that’ll do the trick. In one bowl, dump in the flour and cornstarch. Add about half of the almond milk and stir vigorously with a fork to dissolve. Add the rest of the almond milk and the apple cider vinegar, and stir to incorporate. Set aside.<br /><br />In the other bowl, mix together the bread crumbs and salt. Drizzle in the oil and use your fingertips to mix it up well.<br /><br />Assemble the onion rings:<br /><br />Get a conveyor belt going. From left to right, have the onions, the flour mixture, the breadcrumbs mixture and lastly the baking sheet. Dip each onion slice into the the flour, letting the excess drip off. Transfer to the breadcrumbs bowl and use the other hand to sprinkle a handful of breadcrumbs over the onion, to coat completely. This may take a bit of practice. Carefully transfer each onion to a single layer on the baking sheet. Make sure you use one hand for the wet batter and the other for the dry batter, or you’ll end up with club hand.<br /><br />Spray rings lightly with cooking spray and bake for 8 minutes. Flip, and bake another 6 minutes. Rings should be varying shades of brown and crisp. Taste one to check for doneness. Serve as soon as possible. With ketchup if you must.<br /><br />Note from cookbook: Coupla things. You have to use sweet onions for this, like vidalia or walla walla. Otherwise the taste won’t be as special and the texture won’t be as juicy. Also, if things go as planned, you’re not going to use all of the onions or all of the coating. Just use the nice big rings and use the tiny inside rings for something else. For the batter and coating, you need a lot to get everything breaded, but there will be a bunch left over. Them’s the breaks.<br /><br />(Recipe from Appetite for Reduction, reposted at <a href="http://www.godairyfree.org/201101044821/News/Nutrition-Headlines/Appetite-for-Reduction-OMG-Oven-Baked-Onion-Rings.html">Go Dairy Free</a>)<br /><br /><br /><br />WHAT YOU SHOULD SERVE IF YOU WANT TO BE ABLE TO GET SOMEONE DRUNK ENOUGH THAT THEY WON'T NOTICE ALL THE ONION ON YOUR BREATH:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpM9SQfpL6crwsmiOg4mMpbu7sahyZKKu0Ni4N0myECanWY3uJYGeGjGTvxdJqwdbmIPBKyC9IeGba9COZBa93lqY6-lXYG2l7RLpxlRboV3yADrVU_wwLvtz-JEuxUtjyRKFq/s1600/IMG_0748.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpM9SQfpL6crwsmiOg4mMpbu7sahyZKKu0Ni4N0myECanWY3uJYGeGjGTvxdJqwdbmIPBKyC9IeGba9COZBa93lqY6-lXYG2l7RLpxlRboV3yADrVU_wwLvtz-JEuxUtjyRKFq/s400/IMG_0748.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5615821567868953714" /></a><center>(Ginger beer, vodka, lime juice, muddled mint)</center>Lindy Loohttp://www.blogger.com/profile/08157095992986439072noreply@blogger.com9tag:blogger.com,1999:blog-25944903.post-66659462270570218472011-06-04T21:33:00.000-07:002011-06-04T21:44:50.226-07:00Caramel Bars of Ooey Gooey Goodness<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3OrsudcWhJaoHuUChrmxdz6Jtf-DuMjwoE9ssIy9mogYlQTCpxUslzkIIyxA4QZlfNXxrlrKA4qIJuXKC5tcsnMAdub07FAmVuoRuE1Ai_RMnbysSTDaz60fGim8C_N0xeRZz/s1600/IMG_0742.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3OrsudcWhJaoHuUChrmxdz6Jtf-DuMjwoE9ssIy9mogYlQTCpxUslzkIIyxA4QZlfNXxrlrKA4qIJuXKC5tcsnMAdub07FAmVuoRuE1Ai_RMnbysSTDaz60fGim8C_N0xeRZz/s400/IMG_0742.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5614591698461707106" /></a><br /><br />Ok. So these bars are the shit. Like seriously: they are the shit. As in, I subbed in corn syrup for the brown rice syrup (because I had extra and needed an excuse to use it up) and I TOTALLY DON'T FEEL BAD ABOUT IT 'cause even though I may end up in hell, being thwacked by a sweaty, whip-wielding Michael Pollan, IT WAS TOTALLY WORTH IT. That's how good they are. Use brown rice syrup when you make them, just so you don't end up blaspheming like me. (But if you DO end up using corn syrup, I seriously think even God will forgive you because FOR THE LOVE OF GOD THEY'RE SO GODDAMN GOOD.) Just sayin'.<br /><br /><strong>INGREDIENTS:</strong><br /><br /><ul>Crust<br /><br /><li>2 c. all-purpose flour</li><br /><li>1/3 c. dark brown sugar</li><br /><li>¼ t. ground cinnamon</li><br /><li>¼ t. baking powder</li><br /><li>Large pinch of salt</li><br /><li>¾ c. non-hydrogenated margarine, slightly softened</li><br /><br />Topping<br /><br /><li>3 T. cornstarch</li><br /><li>1/3 c. non-dairy milk (soy, rice, almond, etc.)</li><br /><li>1½ c. dark brown sugar</li><br /><li>1/3 c. brown rice syrup</li><br /><li>2 T. melted non hydrogenated margarine</li><br /><li>2 t. pure vanilla extract</li><br /><li>¼ t. salt</li><br /><li>2 c. coarsely chopped pecans</li></ul><br /><br /><strong>DIRECTIONS</strong><br /><br />Preheat oven to 350 degrees. Line a 9 by 13-inch baking pan with aluminium foil, making sure the foil completely covers the sides of the pan, with about 2 inches folded outside over the edges. Spray the bottom and sides of the pan generously with non-stick cooking spray<br /><br />In a mixing bowl, combine the flour, brown sugar, cinnamon, baking powder and salt. Use a pastry cutter or two knives held together to cut in the margarine until the mixture resembles fine crumbs. Pour crumbs into the prepared baking pan and press down evenly and very firmly, making sure to press the mixture all the way to the edges of the pan.<br /><br />Bake the crust for 8 to 10 minutes until very firm and very lightly browned. Remove the pan from the oven and set it aside.<br /><br />In a large bowl, whisk together the cornstarch and non-dairy milk until foamy. Stir in the dark brown sugar, brown rice syrup, melted margarine, vanilla and salt, until smooth. Fold in the pecans and pour the mixture onto the crust, using a spatula to spread the topping evenly.<br /><br />Return the pan to the oven and bake for 28 to 30 minutes, or until the filling is rapidly bubbling. Place the pain on a wire rack to cool for 20 minutes; then move it to the refrigerator to finish cooling and setting. Chill for at least two hours, or, even better, overnight.<br /><br />To slide completely cooled bars, grab hold of the foil and carefully lift the whole thing out of the pan and onto a heavy cutting board.<br /><br />Peel away the foil and cut bars with a heavy, sharp knife.<br /><br />(Recipe from Vegan Cookies Invade Your Cookie Jar, reposted at <a href="http://gourmetcaravan.blogspot.com/2009/12/caramel-pecan-bars.html">Vegan Gourmet Caravan</a>)Lindy Loohttp://www.blogger.com/profile/08157095992986439072noreply@blogger.com4tag:blogger.com,1999:blog-25944903.post-70320871995541172412011-06-02T12:04:00.000-07:002011-06-05T06:21:26.353-07:00Suelo Part DeuxYesterday, Suelo rescued a flea-ridden, eye-infected kitten from a park and then drove around until he found a shelter that would take it. He followed THAT up by spontaneously cooking us a three-part meal that included<br /><br />delectably decadent and creamy sage and butternut squash soup:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO5io30itBTGCZQ9gCO7e9YOl4wV-huHvVs1MoK2PBWDgNyovu0xyLXhr3FVRC6G1A8YetH4s5j2zPXj95vyPvLbjG-HJJFL5Z0SYhjTSEc-itE2eWJDZufPKT-raPizv9nsPf/s1600/IMG_0734.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO5io30itBTGCZQ9gCO7e9YOl4wV-huHvVs1MoK2PBWDgNyovu0xyLXhr3FVRC6G1A8YetH4s5j2zPXj95vyPvLbjG-HJJFL5Z0SYhjTSEc-itE2eWJDZufPKT-raPizv9nsPf/s400/IMG_0734.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5613702011945483778" /></a><br /><br />spicy curried cauliflower, and a roasted lettuce salad in a creamy red-wine and pine nut sauce:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQTcQ5cwRW8kwqWvTw0_MExjH6CNmNa6koQc6ahcIomqCQ86KNfN-7Mu9T-DVZ3G8quV-Tb2fNOE9i2fvZujkf0MtPWuL0Qggm_C3rZ_Oscc2KstxQZLtONR-Iyw7-x0S9ljvS/s1600/IMG_0739.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQTcQ5cwRW8kwqWvTw0_MExjH6CNmNa6koQc6ahcIomqCQ86KNfN-7Mu9T-DVZ3G8quV-Tb2fNOE9i2fvZujkf0MtPWuL0Qggm_C3rZ_Oscc2KstxQZLtONR-Iyw7-x0S9ljvS/s400/IMG_0739.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5613702016570671746" /></a><br /><br />all of which rocked.<br /><br />You may now slather him with praise.<br /><br /><br/><br/>Lindy Loohttp://www.blogger.com/profile/08157095992986439072noreply@blogger.com2tag:blogger.com,1999:blog-25944903.post-83211177663730907282011-05-15T14:22:00.000-07:002011-05-15T20:39:24.095-07:00Suelo, Con SueloSo for the past few weeks, a very kindly gentleman I know has apparently been testing out various tofus and fake-meats so that he could cook me dinner one night. And last night (with a tie rod unfortunately to blame), he finally decided to put the knowledge he acquired to work.<br /><br />(Sidenote: All names have been changed so as to maintain the anonymity of those being written about (however, the pictures have not). Thusly, the aforementioned gentleman asked that I refer to him as either Rick Friction, Reynaldo Fernandez, or Rick Rudely when I talk about him in my blog, but because it's MY BLOG AND NO ONE IS THE BOSS OF ME (but mostly because I think my nickname's funny), I am of course going to refer to him as none of the above and introduce him instead as <br />Suelo... Con Suelo... <br />A tip of the hat to you my suave bearded friend...)<br /><br />In this pic, Suelo is stabbing his pasta with a wooden spoon for reasons unknown:<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipaPzgu5i666AV_WoRRTAxgb1D9ZVXWxN_olzF8wWKGaRylLty4iufxFq8QjGLH2SWeKmIVPCxGr2vWESC5NSm6Xy9owP1NP5jtsq8OfmMHbvyl6ga6U67Zw5wAmHNVaSmd5R5/s1600/IMG_0676.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipaPzgu5i666AV_WoRRTAxgb1D9ZVXWxN_olzF8wWKGaRylLty4iufxFq8QjGLH2SWeKmIVPCxGr2vWESC5NSm6Xy9owP1NP5jtsq8OfmMHbvyl6ga6U67Zw5wAmHNVaSmd5R5/s400/IMG_0676.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5607151312033497970" /></a><br /><br />Anyways, last night Suelo spent several hours slaving over the stove to cook us dinner while we chatted, drank, wrestled with his dog, and conversed about poop.<br /><br />The first course of dinner was a seriously awesome bruschetta--a sunflower-seedesque bread layered in a series of freshly roasted red pepper, thinly sliced tofu (subbing for fresh mozzarella), tomato, and a single leaf of basil, brushed with olive oil and drizzled in a tangy but throaty balsamic vinegar. This shit was GOOD. Like the kind of good where you say, I couldn't possibly eat another slice, but then you shove a bunch more in your mouth 'cause you really can't bear to imagine it making its way into someone else's stomach.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqos-GC_1PAmgHqKEEzLBHS7r68HJRIrSHLTy7u25QQEDQQTutpCiHGx4axGh0WKUZaroft6FKtuRvEjtb-6c3_UMWGTUsRWONYcsfzsb5dXzqTEe2p5P-vK06JFeo6wnbHfiO/s1600/IMG_0668.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqos-GC_1PAmgHqKEEzLBHS7r68HJRIrSHLTy7u25QQEDQQTutpCiHGx4axGh0WKUZaroft6FKtuRvEjtb-6c3_UMWGTUsRWONYcsfzsb5dXzqTEe2p5P-vK06JFeo6wnbHfiO/s400/IMG_0668.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5607151307785127170" /></a><br /><br />Second course: a minted asparagus and cannelini salad. Although Suelo was not overjoyed by this salad, I enjoyed it quite a bit myself, primarily because of the mint. Which is precisely why Suelo disliked it. TO EACH THEIR OWN. Nonetheless: Steamed asparagus tossed with cannelini beans, chunks of raw tofu, and the sassy bite of radishes, all drizzled in a startling lemony-mint dressing is the type of salad I can definitely get behind. The combination was cool with a bit of a radishy kick and would make for a fantastic summer treat.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZagPLXVKt6q_SMF4GX1LPhw0TG4qG1-dx_bMPjNYOZy7OOnLZtSuJggXiUDckudxkx0Sn_3BO62Mk6DPObvr9KPsaIq3FzR_Xvg-Vfcg5nGkRrJf85EgdEijEtWBdUcjlM2b/s1600/IMG_0686.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZagPLXVKt6q_SMF4GX1LPhw0TG4qG1-dx_bMPjNYOZy7OOnLZtSuJggXiUDckudxkx0Sn_3BO62Mk6DPObvr9KPsaIq3FzR_Xvg-Vfcg5nGkRrJf85EgdEijEtWBdUcjlM2b/s400/IMG_0686.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5607151326681183426" /></a><br /><br />The final course: an insanely huge pot of super delicious pasta, a recipe Suelo has apparently perfected over the years and recently veganized for himself and yours truly, with an ingredient list huger than any I'd ever seen before. Mushrooms and boca crumbles and fried tofu chunks and spinach and noodles and roasted red peppers and (sweet christ) I can't even remember half of it but also sugar peas and Daiya cheese and onions and garlic and zucchini and broccoli and cauliflower and jalapenos and some other penos in a rich tomatoey broth so good it was worthy of being eaten off of god's butthole.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6tpzYlBB2rDQWQZmAUl-L3RXC1FQkBP8nbin0X_4DLMZq0Y5uviqRyHdCZ41CDf6AueGm1UyqibltRIrqIk37KTD6SOt2ROUm8wS5oIUG_DnBV3-yrAWoY8C3KVeLQM7qvqW0/s1600/IMG_0674.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6tpzYlBB2rDQWQZmAUl-L3RXC1FQkBP8nbin0X_4DLMZq0Y5uviqRyHdCZ41CDf6AueGm1UyqibltRIrqIk37KTD6SOt2ROUm8wS5oIUG_DnBV3-yrAWoY8C3KVeLQM7qvqW0/s400/IMG_0674.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5607151309577507458" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQzm4FTdlzi63CdawPcGzxZaG6PtKNBwSBDntPO2KhiX3QwKGVdnybGhnNTO2yHbsJCf0csObzAD6n-iPSfdOC3pXQaES52-oMB8ylTFpNqelO3G3coHJ8_NJLcQXzJXsCirZF/s1600/IMG_0678.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQzm4FTdlzi63CdawPcGzxZaG6PtKNBwSBDntPO2KhiX3QwKGVdnybGhnNTO2yHbsJCf0csObzAD6n-iPSfdOC3pXQaES52-oMB8ylTFpNqelO3G3coHJ8_NJLcQXzJXsCirZF/s400/IMG_0678.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5607151324312483810" /></a><br /><br />So yes: Suelo can cook. And he can cook vegan. And I think that rocks. So: thanks again, Suelo.<br /><br />(Suelo can also kick my ass at a plethora of games. But that's a whole 'nother story.)Lindy Loohttp://www.blogger.com/profile/08157095992986439072noreply@blogger.com2