I spent election day being a jittery mess. I was so anxious all day long–I couldn’t sit still and I just wanted to roll around in the streets screaming praise for Barack Obama, in case I might inspire some otherwise Republicans to switch their votes at the last second. Instead I sat at my computer, constantly refreshing CNN.com in the hopes that maybe some state decided to start counting their votes early. But of course, that didn’t happen so I just kept seeing the two candidates with zero electoral votes. It became clear that I needed a project to keep me busy. So naturally, I started making a Barack Obama outfit for my lovely daughter/dog.
Hayley was the life of the party as we walked to the nearby fire station to cast my vote. (Sadly. pups are not allowed to vote yet in the state of California, so the pup came just to keep me company. Let’s hope there is a prop on the next election granting pups the right to vote!!!) The strong support for Obama was clear on our short walk, but we are in Los Angeles after all. I was still really worried about how the rest of the country would be voting.
When we got home, my nervous energy had only increased. So it was time to get elbow deep in baking. I wanted to do a red-white-and-blue themed dish for our election night festivities to be hosted by Kirby Von Scrumptious. I found some blueberries and strawberries still frozen from the summer and decided to make Veganomicon‘s Berry Coconut Crisp.
This dish was incredibly easy to make–just throw a few ingredients in a pan and cover with this delicious mix of unsweetened coconut, sugar, and flour and bake for about 40 minutes. In the end, the colors ended up being purple and off-white, buttttttt whatever. My only disappointment was that the flavor of the blueberries was so strong, it really covered how amazing the coconut crisp was. The raw dough was so good I’m planning on experimenting to make a coconut sugar cookie based off of this recipe. In the meantime, this is a great dessert that will get gobbled up quickly.
In the end my anxiety subsided as we watched Barack Obama elected the new president. What a happy, proud moment. Viva Los Estados Unidos!!!!!
Jason is the first person I met at college. He was the roommate of my friend from high school. Six years later, he is still one of my best friends in the world. Whenever I’m super upset about something, I call my mom first and then Jase. His birthday is at the end of August which was perfect because we got to have a party every year right when we went back to school. Sadly, we haven’t been together for his past couple birthdays and this year he is all the way in State College, PA where he is starting his six year PHD program, eek! I wanted to send him a little something for the big 25th b-day, so I found the recipe for Chocolate Chip Cookies in VWAV and got to work.
I did my homework and saw that a lot of bloggers had problems with the dough being too crumbly. So I added the flour 1/2 cup at a time and in the end I obtained the perfect texture with about 1/4 cup less flour than is called for in the recipe. The recipe says that it will prove to any non-vegan that you can make vegan chocolate chip cookies that taste just as good as regular ones and when I tasted them I was shocked at how they tasted exactly like the normal kind! Before I mailed these out I had a couple coworkers try them and they both said that while the look and texture were spot on, the taste bore no resemblance to real chocolate chip cookies, adding that they just tasted like molasses cookies. Siiiigh. Next time I am going to get them to try them without knowing they are vegan first.
I was slightly worried about how the cookies would fare in the mail, as the last time I sent cookies they arrived at my friend’s house in Argentina a month later, melted into one giant cookie blob. These suckers arrived in three days however and Jase assured me they hadn’t blobified. As for Jason’s review, he said “these are really good considering they contain none of the ingredients needed to make chocolate chip cookies.” Hmmm, not sure what that means, but he ate them all soooo whatever! Actually, Jase may not be the best judge of any food. In college he would routinely bake up a dozen Jiffy blueberry muffins and eat six of them for dinner and then have the other six for breakfast the next day. So he’s not exactly a foodie.
If we aren’t dating someone when we’re 45, Jase and I are going to get married, so I’ve got a few years to perfect the recipe. But in the meantime, I still say that these suckers are delish.
Happy 25th Jayyyyseeee!!!!!
P.S. The recipe says it will yield 36 cookies, but unless you like your cookies to be no bigger than quarters, that is definitely not the case. This made about 20 average sized cookies.
Saturday night we had a crazy karaoke showdown in Koreatown for Kirby Von Scrumptious‘ 25th bday. We drank lots of Hite, danced on tables, and belted out Ace of Base like it was our job. So needless to say, it was necessary to fuel myself with a good meal beforehand so I could last into the wee hours of the night.
My new favorite recipe is VWAV’s Coconut Pancakes. These pancakes are so coconut-y that they are almost chewy–in a good way. Next time I will omit the salt though. Top them with some Grade B maple syrup and you’ve got yourself enough sugar and deliciousness to power you through at least four to six eighties power ballads. These suckers would DEFINITELY be on my list of Dishes With Which to Seduce Michael Phelps Should He Ever Stop By My House For Breakfast. Speaking of which–holy crap! Michael Phelps! Did you guys see that 1/100th of a second win on Friday??? Oh my godddd.
Just when I was getting to think Michael Phelps is just too good to be true, my friend sent me this link, which argues, quite convincingly, that The World’s Fastest Swimmer might also be a bit of a tool. See Exhibit A here:
Oh well–I still wouldn’t turn him away if he came knocking on my door!
Before seeing The Pineapple Express on Saturday, I threw together this lunch, inspired by Veganomicon‘s Portabello Salad with Spicy Mustard Dressing. I had to adjust the portions in the dressing quite a bit–those PPK gals can be so heavy-handed with oil! The salad was great. Wish I could say the same for the movie, but despite James Franco being a very sexy stoner, The Pineapple Express was exquisitely bad. Can’t win ’em all I s’pose.
Roasted Portabello and Artichoke Hearts over Wilted Arugula with Mustard Vinaigrette
For the vinaigrette (modified from Veganomicon):
1/8 cup sweet hot smooth mustard
1 tbsp grapeseed oil
1/8 cup red wine vinegar
1/2 tsp maple syrup
Stir ingredients. Done!
For the salad:
2 Portabello caps
3-4 artichoke hearts (I use canned)
2 handfuls arugula
3/4 cup teriyaki sauce (I used Trader Joe’s Island Soyaki which has pineapple juice in it. It’s so good I could drink it like a cocktail.)
Marinate the portabellos in the teriyaki sauce for at least 20 minutes. Preheat oven to 400 degrees F. Cover with aluminum foil and bake for 30 minutes. Using tongs, turn caps over and bake ten more minutes. Meanwhile, push the arugula around a pan on medium-high heat for 3-5 minutes until wilted to your liking. Slice the cooled portobellos and assemble the salad with the artichoke hearts, arugula, and dressing.