August 2008




As I wrote earlier, my Food Fad du Jour is to be as vegan as possible for a while.  I dunno.  Maybe it’s a Summer thing…

So, with that in mind, here is my favorite vegan dinner…



Mac ‘n’ cheeze:  

(recipe loosely stolen from Very Vegetarian by Jannequin Bennett):


  • 1/4 cup nutritional yeast
  • 1/2 cup all-purpose flour
  • 2 cups water or soymilk
  • 1 Tbsp light miso
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 2 tsp tamari or soy sauce
  • salt, pepper
  • 1/4 cup vegan margarine or 1/4 cup grapeseed oil
  • 2 tsp grainy or dijon mustard or 1/2 tsp dried mustard
  • 4 cups cooked macaroni


  1. In a medium saucepan over low heat, toast the yeast and flour just until the flour begins to take on some color and the yeast is lightly toasted.  
  2. Carefully whisk 2 cups of water or soymilk into the flour mixture, making sure that no lumps form.  
  3. Add the miso, garlic powder, and paprika and whisk to blend thoroughly.  
  4. Gently cook the mixture until it is thick, about 8-10 minutes.  
  5. Add the margarine and mustard and tamari/soy and mix well.  
  6. Taste and adjust the seasonings.  
  7. Stir in the macaroni and heat through.  
  8. Serve immediately or reserve in a warm oven.

Makes 4 servings.


Cheeze sauce!

Cheeze sauce!


Mac 'n' Cheeze!

Mac 'n' Cheeze!




  • 2-3 cups of okra, sliced into 1/2″ rounds
  • 1 can chopped/diced/stewed tomatoes
  • 1 small onion, chopped
  • 1 tsp chopped garlic (2 cloves?)
  • a wee bit of cardamom
  • olive oil


  1. In a skillet, saute the garlic and onions in olive oil, until the onions are sort of clear.
  2. Throw in the okra.  Saute until tenderized.
  3. Throw in HALF of the can of tomatoes and warm through.
  4. Add salt, pepper, cardamom, and whatever spices you think would work.  Cinnamon?




  1. Open a can of black beans.
  2. Put beans into saucepan.
  3. Heat up until boiling/simmering.
  4. Add the rest of the can of tomatoes.  Or some salsa. Whatever.
  5. Add some cardamom, salt, pepper, maybe a little garlic.  
  6. Heat until bubbly…
  7. Serve!
Soup's on!

Soup's on!


In case you were wondering, I did really well at my craft show!

I got a mention in another blog:


…and I sold a whole bunch of stuff!  YAY!

Here are some photos of my craft table:






My table!

My table!


I’ll be updating my etsy site soon…click the link on the right to check up on my new stuff!

Apparently the Food Fad du Jour is to be vegan…  The trick is not to be a total nazi about it…

So this morning, at the request of Johnnycakes, I made a vegan breakfast, and it was easy and super yummy!


(serves 2)

  • 4 frozen hemp waffles
  • 1 banana
  • 2 tsp ground flax seeds
  • 2 tsp wheat germ
  • agave nectar
  • vegan margarine


  1. Heat up waffles in your toaster.
  2. Slice banana.
  3. Assemble stack of waffle, then margarine, then waffle, then margarine, then 1/2 of sliced banana, and sprinkle with flax seeds and wheat germ.
  4. Use agave nectar instead of syrup.  Low glycemic index!  YAY!
  5. Post goofy photos to blog:
This would have been a full plate, but hey, I was hungry…




The JohnnyCakes likes 'em!

How to prepare for a craft show…

  1. After registering for said show, procrastinate until about 2 weeks before the show.  
  2. Put off making the thing that everyone wants/expects you to make (monster bags), just for spite.  Work on as many other things as you can (Japanese fabric pouches and stuff).  Do this until 3 days before the show.
  3.   Take the Thursday and Friday before the show off.  Start working on monster bags.


  1. Wake up at around 8am.  But stay in bed just because you can.
  2. 9-9:30 am:  Walk and feed dogs.  Have some cereal.  
  3. 9:30-9:35am:  Consider showering, but decide to have Stinky Thursday instead.  Just because you can.
  4. 9:35-10am:  Get dressed as slowly as possible.  Put on minimal makeup.  After all, who’s gonna see you?  
  5. 10am:  Arrive at craft store.  Pick out the two colors of fabric that are suitable for your project (pink and red). Get really, really angry that they don’t have more color choices for you.  Decide to not go to the other fabric store in town, because you are LAZY.
  6. 11am:  finally check out of craft store.  Mostly because of the geriatric old lady manning the cash register.  Can’t they get younger help???
  7. 11:15 am:  get home.  Think really evil thoughts about the utility men who are blocking your driveway with their truck.  Scowl.  Mouth obscenities at them as you drive around their truck, nearly hitting a mailbox.
  8. 11:15-11:30am:  See uncle across street.  Listen to him yammer on about how he wishes he could finally retire so that he can work on projects around the house.  
  9. 11:30am-12:15pm:  cut fabric for bags.  Gag on smokey smell from lining fabric, which you got at a thrift store.  Regret buying fabric at a thrift store.  Throw fabric in washer and pray.
  10. 12:15-12:20:  Slide around your studio floor on newly faux-fur-bottomed shoes.  Whee!
  11. 12:20-12:30:  Sweep up faux fur.  Mutter obscenities at whoever suckered you into making these stupid things.  Attempt to remove faux fur tendrils from eyes, and fail.  Use pet hair pickup roller to remove faux fur from clothing.
  12. 12:30-1:00: make lunch.  Udon noodles avec leftover chinese food!  YUM!  (See, this has something to do with food…!)  
  13. 1:00-1:30:  Eat lunch while catching up on Project Runway.  
  14. 1:30-2pm:  Finish watching Project Runway.
  15. 2pm-5pm:  Sew tedious bits-and-pieces parts of monster bags.  Decide that instead of doing box-stitch on handles, that a couple of zigzagged lines will do.  Be grateful that the thread blends in with the handle material.
  16. 5pm-6pm:  workout at gym.  Feel all manly and strong, and convinced that you could so totally kick your husband’s ass, should  the need ever arise…
  17. 7:20-9:??:  See TROPIC THUNDER at the movie grill.  Be thankful that the tickets were free.  
  18. 9:??-10:30pm:  Read, then sleepy time.

Tonight, I’ll be dining at the fabulous Olenjack’s Grille…  Next Tuesday I will be dining at Stephen Pyles…  YAY!!!

Oh, and check out the menu for The Mansion (Where Dean Fearing used to work)

First Course
Chilled pea soup with green mango salad, mango creme fraiche and pea shoots
Fava bean, pecorino and wild arugula salad
Herb and Paula Lambert Crescenza ravioli, rustic tomato compote, tomato vinaigrette and Mansion garden pesto


Second Course
Chili-rubbed loin of pork, cheddar cheese grits and roasted Texas peach relish
Pan-seared arctic char on fennel puree with temple orange and soy reduction, orange fennel salad
Pan-roasted free range chicken, celery, chicken liver and panzanella salad


Third Course
Mixed berry shortcake
Triple chocolate torte

(I wonder if these came to them frozen?)

TRANSLATION:  Not.  Even.  Trying.

(Reading their menu made me kinda sleepy!)

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