Archive for January, 2011

Kim Barnouin’s Crêpes with Raspberry Sauce

Crepe

My crêpe with mixed berry sauce

Kim Barnouin’s Skinny Bitch cookbook is quickly becoming my go-to for deliciousness. I made her Crêpes with Raspberry Sauce for brunch on Sunday, and they were so decadent. Instead of raspberries, I used some frozen mixed berries for the sauce (that’s why it looks dark purple instead of red). The crepes were fluffy and light, but crisp on the edges, and the sauce was simple and perfectly sweet. Next time I make these, I think I’ll make the berry sauce and also make some chocolate sauce to drizzle.

I have to admit, I am seriously impressed by this cookbook. I am starting to like it more than The Kind Diet, which was the book that made me switch to veganism in the first place. I also need to get Veganomicon, which my friends all rave about. What do you think? Should I get Veganomicon or is there another cookbook that beats them all?

Black Bean and Kale Stir-Fry with Coconut Rice

Black Bean and Kale Stir-FryI made the most amazing stir-fry EVER last night, and I’m currently eating the leftovers (pictured). My bff over at Cuisine Vegan told me I’ve been eating too much soy, which is true, so I wanted to make something last night with no soy but lots of protein and fiber. I threw some brown rice in my rice cooker with coconut milk instead of water. Then I went to the gym, did the elliptical while watching Law & Order: SVU on my iPhone, and when I got back, my rice was so fluffy and sweet-smelling.

The stir-fry I just made up as I went along because I couldn’t decide whether to have something Asiany or TexMexy. What I came up with was/is the most delicious meal I have made in quite awhile. It is so filling, too! The rice really needs to be made with coconut milk to produce such a fantastic blend of flavors. Here is my stir-fry recipe.

Ingredients:

  • 1 tbsp. sesame oil
  • 1 large yellow onion, chopped
  • 1 tsp. minced garlic
  • 1 tbsp. soy sauce
  • 1 15 oz. can black beans, rinsed and drained
  • 3 large kale leaves, rinsed and chopped
  • 1 red pepper, diced
  • 1/2 tsp. sriracha sauce
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • salt and pepper to taste

Directions:
Heat the sesame oil in a skillet over medium heat. Add the onion and red pepper, and let them caramelize a bit. Next, add the soy sauce, garlic, and black beans. Stir-fry for a few minutes, and then add the kale. Don’t worry if the kale is really leafy and it looks like you just put a shrubbery in your yummy food; the kale will cook down in about 5 minutes of stir-frying. Last, add the sriracha and seasonings, mixing well. Serve over a bed of coconut rice and enjoy!

Backyard Produce in North Carolina

Backyard Produce

I just came across an organic produce delivery service called Backyard Produce. They  deliver fresh produce to triangle residents every Wednesday. You can choose a small, medium, or large “basket” of food, and a lot of the items are grown in North Carolina. It looks like a fantastic program. They have a Groupon today that is $18 for $36 worth of organic produce. I’m not sure if I should sign up, just because I’m not sure that I normally spend that much on fruit and veggies weekly. Maybe if I was buying for more than one eater, I would be more inclined to do this. Also, I can be very “spur of the moment” when deciding on what to cook, and what if I’ve ordered too much kale and no tomatoes or something? I would have to make another trip to the store. Has anyone ever tried a service like this? I would love to hear feedback on this group or a similar one you have tried.

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