Saturday, February 28, 2009


It's not just for omnivores and lazy vegetarians anymore!
Trader Joe's has started selling 2 flavors of vegan jello. My friend Anna Corbett informed me a couple weeks ago of this news and i think she more excited than i was or am. She was using expletives and many exclamation marks. What's strange was that i had *just* been dreaming about jello. Not literally. I had seen a commercial for Jello on tv and i was jealous of those people eating cool, wiggly boiled-horsehoove gelatin. 

Trader Joe's sells it in Black Cherry or Peach Mango flavors, both of which are delicious. I don't think i have a favorite, they both have their place in my world. I also found out that Food Fight! just started selling it. They sell it in an additional flavor, Orange, which doesn't really speak to me so i probably will never try it. They sell it individually for $0.83 (i think that's what i was charged, i think the tag said $0.85...i don't ask questions, i just hand over the money...) instead of the 4 packs at TJ's. 

This is the firmest vegan jello i've had. I have had vegan jello before at places like Todai Japanese sushi buffet. The Japanese use agar to make a jello type product. This jello product uses no agar, to my surprise. Only carrageenan, which will freak some people out. I've been told it's used to de-ice roads for airplanes. But you know what i gotta say to that? Salt is used too! Am i wrong? Should i be scared? Does someone know something i don't? I have heard people say they only drink soymilks without the stuff. Have you ever looked at soymilk labels? Almost all of them use carrageenan. 

Everything in moderation, right? Right?? Tell me i'm right...

Edited to say: I did know that carrageenan is derived from seaweed (thanks though, jeff!)

Saturday, February 21, 2009

Stewed Prunes: It's not just for your Grandma

I went to an all-ladies night on Tuesday and our theme was old ladies. Many of my friends dressed the part. I didn't go home after work, didn't bring clothes to change into, and, if you know me, you know i don't "do" themes really. But i did bring old lady food. I made stewed prunes and cherries! My grandma made stewed prunes a few years ago and i happened to try them and love them. Prunes get such a bad rap, it's sad. Think of them as dried plums, it sounds better, doesn't it? I found a recipe online. Of course, my grandma didn't use port. I served this over ice cream (So Delicious Vanilla). It was good, but i think i liked my grandma's more actually. i'll have to ask her how she made hers. The recipe doesn't call for dried cherries, but i had read about some blogger who added it to her prunes and it sounded good. I think next time i'll cut the prunes in half before stewing. They're kind of big to eat all at once. Remember not to eat too many! They are tasty and you may overeat them. This is a dried fruit and they have a lot of fiber in them, meaning they'll make you poo.

Prunes Stewed in Port Wine
about 2-3 cups
1/2 pound dried prunes
1 clementine, sliced very thin
1 cinnamon stick
1/2 teaspoon ground nutmeg
1 cup ruby port
2 tablespoons sugar (optional, to sweeten it up a bit)
Combine all the ingredients in a 2-quart saucepan. Add enough water to bring the liquid level just up over the prunes. Bring to a simmer and cook, uncovered, over medium-low heat for about half an hour, or until the prunes are very soft. Add more water as it simmers, if necessary.

Serve over yogurt, ice cream, pudding, etc...

Thursday, February 5, 2009

Pasta Della California

Last night i came home from work and decided to use up some veggies that needed using. I happened to have an avocado and immediately thought of Pasta Della California from Veganomicon. I had been wanting to try it and i looked it up to see if i had enough of the ingredients (since i finally will make something even if i don't have everything, i'll just do as i can) and i pretty much did. 

What i didn't have: white wine and arugula. What i had instead: kale stolen from roommate, crimini mushrooms and zucchini. oh, and pine nuts. i didn't replace the white wine with anything. I also did use as much veggie broth since i didn't use 3 cups of greens. This recipe uses 8 cloves of garlic and i love garlic so i left that as is. I normally wouldn't put avocado in a warm dish like this, but i liked it. I felt like i was still missing something, but i don't know what.....maybe Joanna's faux parm? It was good though and it was so healthy looking since i had spinach fettucine and with the broccoli and kale.....yeah, yum! There's some kick in it from red pepper flakes and i felt like it was just the right amount. I'll definitely make this one again.