Ok. So I know that ice cream doesn't really fall into the category of what a vegan triathlete should eat, but sometimes it's nice to have a treat or reward of some kind. My attention was brought to this homemade vegan ice cream blog by the vegan pictures community on Livejournal. Somebody posted a picture of some mint chocolate chip soy ice cream and it made me so jealous... mint chocolate chip was my favorite type of ice cream when I wasn't vegan, but I haven't eaten it since I turned vegan (and probably for a while before that). So here is a recipe for it! Now I really really really want an ice cream maker! I'm sure I could find one at a garage sale or I could ask around for my friends. From what I've heard, ice cream makers are one of those items that you buy, use once, and give away/sell. So maybe I could get one without paying large amounts of money for it. If I do make it, I'll be sure to report back!

Breakfast of Champions!

Crystal and Luke's oatmeal:
1 c. oats (cooked in 2 cups water)
add 1 cut up apple and some almonds near the end of cooking
sprinkle 1-2 Tbsp. of hemp seeds
sprinkle 1-2 Tbsp. of ground flax
add some soy milk

so tasty, so healthy, so filling, and so great!

There has been lots of talk at my place about vegan barbecues and the "politics" around being so exclusionary, but we're going ahead with it anyway. This is a recipe that was suggested to me from goveg.com:

Flaming ‘Buffalo Wings’

These extra spicy “wings” will be a hit at potlucks and football parties or on poker night.

1/4 cup vegan margarine
1/4-1/2 cup hot sauce (try Texas Pete brand)
Tabasco sauce, to taste
Pepper, to taste
Garlic powder, to taste
1/2 cup flour
1/2 tsp. paprika
1/4 tsp. cayenne
1/4 tsp. salt
Vegetable oil sufficient for frying
1 pkg. Chickette or 2 pkgs. seitan

• In a medium saucepan over medium-low heat, combine the margarine, hot sauces, pepper, and garlic powder. Cook, stirring often, until the margarine is melted. Lower the heat and keep warm while preparing the “wings.”
• Combine the flour, paprika, cayenne, and salt in a medium bowl. Set aside. • In a heavy skillet over medium-high heat, heat enough oil to fry the “wings.”
• Tear the Chickette or seitan into “wing”-size pieces. Dredge in the flour mixture. Fry until browned, flipping halfway through. Drain on paper towels.
• Toss with the prepared sauce. Serve with celery and carrots sticks and vegan ranch dressing.

Makes 4 servings

Note: If you have leftovers, serve them wrapped in a tortilla with vegan ranch dressing, chopped celery, shredded carrots, and lettuce for a quick lunch.

Flaming Buffalo Wings recipe

BLACKENED TOFU
Yields 4 to 6 servings

The melted butter is essential in this for the right flavor as are the powdered garlic and onions. Because of the extreme heat and volatility of the spices, it's best to cook blackened anything out-of-doors or under a good fan.

2 1-pound blocks Chinese-style firm tofu Salt
1 Tbsp. sweet paprika
1 tsp. onion powder
1 tsp. garlic powder
½ to 1 tsp. cayenne to taste
¾ tsp. ground white pepper
¾ tsp. black pepper
½ tsp. dried thyme
½ tsp. dried oregano
6-8 Tbsp. butter, melted (preferably clarified)

Cut the tofu into slabs about ½ inch thick and set them on paper towels to drain for at least 30 minutes, preferably with a weight on top. They need to be very dry. Mix 2½ tsp. salt and the spices and herbs in a bowl. Brush each piece of tofu with melted butter, then dredge with the spice mixture, patting it firmly into the tofu. This can be done ahead of time.

Preheat the over to 250° and have a platter and spatula at hand. Heat a cast-iron skillet on the stove or covered gas grill until it's white-hot, about 15 minutes. Pour a teaspoon of melted butter onto each piece of tofu, then place it, butter side down, into the hot skillet and step back. Wait 2 minutes, then turn it over and repeat on the second side. Remove to a platter and keep in the oven until all are cooked.

I've recently gotten back into cooking new and exciting vegan recipes. I'm thinking that it will inspire me to resurrect this blog. On top of that, I have been reading some vegan blogs and looking at pictures of vegan cooking and am becoming more and more inspired! Seriously, how could one NOT be inspired by this:

Stuffed Bell Peppers from Celine, who I became familiar with from the Vegan Food Pics LiveJournal blog.

Her recipe for the stuffed peppers is as such:
Ingredients:
3 large bell peppers
1 package firm OR extra firm OR super firm tofu, drained
1 medium sized onion
3 garlic cloves [or less if you're not a fan. I happen to be!]
1 28 oz can diced tomatoes
2 T tomato paste
herbs, your choice
salt, pepper, to taste
Bragg's liquid aminos OR soy sauce
1 cup breadcrumbs [I used panko style whole wheat breadcrumbs] OR cooked rice OR any other grain
1/2 cup cooked black beans, rinsed
1 T olive oil or other oil
6 slices tofutti cheese or other vegan cheese [optional]

Instructions:
* cut peppers in half, remove seeds and clean. boil water in a large pot, place clean peppers in them and boil for 5 minutes. remove peppers and let drain well. [do not put away the pot, or clean it, you will need it later!]
* preheat oven to 350F.
* in a food processor, crumble tofu, place in large bowl. in same food processor, chop onions and garlic. add to tofu in large bowl.
* pour out some of the liquid from diced tomatoes can, add to tofu mixture. add all the herbs you want [I used all purpose seasoning from mccormack's, it's salt free], some salt, some pepper, a teaspoon Bragg's liquid aminos or soy sauce if you prefer, breadcrumbs, black beans, mix well.
* place oil in reserved pot, put tofu mixture in, cook for a few minutes. remove from heat.
* place bell pepper halves in a baking pan [no need to spray it or butter it], fill them up with tofu mixture. there might be leftover stuffing, but you can freeze it and use it again at a later time, that's what I did. or you could simply get more bell peppers to feed more people that very same day.
* place a slice of tofutti cheese on each bell pepper.
* put in oven and let bake for 20-25 minutes. serve hot and enjoy!