Tag: isa does it

November National Food Holidays

Another month, another reason to highlight the National Holidays. In honor  of holiday season approaching, I’d like to focus this months national days on FOOD.

The month as a whole is known for:  Georgia Pecan Month,  Good Nutrition Month,  National Peanut Butter Lover’s Month,  National Pepper Month,  National Pomegranate Month, Raisin Bread Month, Vegan Month

National Fig Week is the first week in November. My family in Poland LOVES figs for some reason. We would always bring them boxes of Fig Newtons 🙂

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Isa Does it Vegan “tuna” sandwich

Each day of the month has something to celebrate too:
November 1: National Bison Day
November 1: National Deep Fried Clams Day
November 1: National Vinegar Day
November 2: National Deviled Egg Day
November 3: National Sandwich Day
November 4: National Candy Day
November 5: National Doughnut Day
November 6: National Nachos Day
November 7: Bittersweet Chocolate with Almonds Day
November 8: National Cappuccino Day
November 8: National Harvey Wallbanger Day – a vodka cocktail!
November 9: National Scrapple Day –  this is a mush of pork scraps and trimmings combined with cornmeal, wheat flour, and spices (interesting)…
November 9: Cook Something Bold & Pungent Day
November 10: National Vanilla Cupcake Day
November 11: National Sundae Day
November 12: National Pizza With Everything Day (Except Anchovies)
November 13: National Indian Pudding Day
November 14: National Guacamole Dayscrapple
November 14: National Pickle Day
November 15: National Raisin Bran Cereal Day
November 16: National Fast Food Day
November 17: National Baklava Day
November 17: Homemade Bread Day
November 18: National Vichyssoise Day – this is a creamy Leek soup often eaten cold! eeek, I would eat it warm
November 19: Carbonated Beverage with Caffeine Day
November 20: National Peanut Butter Fudge Day
November 20: Beaujolais Nouveau Day – red wine made from Gamay grapes in France
November 21: Gingerbread Day
November 22: National Cashew Day
November 23: National Espresso Dayimages (2)
November 23: Eat a Cranberry Day
November 24: National Sardines Day
November 25: National Parfait Day
November 26: National Cake Day
November 27: National Bavarian Cream Pie Day – they mean Turkey Day!?
November 28: National French Toast Day
November 29: Chocolates Day – pretty sure this is every day for me!
November 29: National Lemon Creme Pie Day
November 30: National Mousse Day

Hope everyone can try something new this month – perhaps Scrapple or go on the other end of the spectrum and make yourself a Vegan “tuna” sandwich from chickpeas. Check out the recipe in my Dine Section!

My favorite homemade cookies. healthy too!

Okay, I cant get enough of these cookies!! I just can’t – I actually ate two along with my hazelnut coffee on my ride into work this AM.

Rosemary Chocolate chip cookies Original recipe: Isa Chandra Moskowitz

Isa Does it photo credit
Isa Does it (photo credit) I wish I could take pics like this!! After my photograph class? 🙂 SOON
Rosemary Chocolate Chip Cookies
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Cook Time
12 min
Cook Time
12 min
Ingredients
  1. • 1/2 cup refined coconut oil, softened
  2. • 2 tablespoons lightly packed, fresh rosemary, chopped (from my garden <3 )
  3. • 1/4 cup granulated sugar
  4. • 1/3 cup light brown sugar
  5. • 1/4 cup almond milk (or your favorite non-dairy milk)
  6. • 1 tablespoon ground flax seeds (golden preferred)
  7. • 2 teaspoons pure vanilla extract
  8. • 1 1/3 cups all-purpose flour
  9. • 1/2 teaspoon salt** Be careful- I once did a 1/2 tablespoon and they were just tooo salty. (I still ate them!- but be careful with what spoon you use!)
  10. • 1/2 teaspoon baking soda
  11. • 1/2 cup chocolate semisweet chips (I like to mix in Trader Joe peanut butter chips and some Cocoa Nibs for a health kick)
Instructions
  1. Preheat oven to 350°F. Lightly grease two large baking sheets.
  2. In a large mixing bowl, use a fork to beat together the coconut oil and rosemary, until relatively smooth. Add the sugar and beat for about a minute.
  3. Add the non-dairy milk and flax seeds and beat once again, for 30 seconds or so. Mix in the vanilla.
  4. Add about half the flour, as well as the salt and baking soda, and mix well. Add the remainder of the flour, along with the chocolate chips, and mix well until it looks like, well, cookie dough.
  5. Scoop about 2 tablespoons of dough onto cookie sheets in rounded spoonfuls. Flatten gently with your hands. Bake for 10 to 12 minutes, until bottoms are golden brown.
  6. Let cool on sheets for 3 minutes or so, then transfer to cooling racks to cool the rest of the way.
Notes
  1. * I simply use a fork to mix most of the cookie recipes in this book. True, it takes a little more elbow grease and time to beat the oils and sugars adequately, but for me it’s somehow worth it not to have to break out the hand mixer. If you don’t see the logic in this (because there really isn’t any) then feel free to use your hand mixer!
  2. * I also use a cookie disher, which is a small ice cream scooper. For years I relied on nothing but a tablespoon and my eyeballs to make sure my cookies were the same size, so you can do that, too.
  3. * Make sure that your coconut oil is at room temperature. It shouldn’t be clear and melted, just somewhat creamy without any large lumps.
Adapted from Isa Does It cookbook
Adapted from Isa Does It cookbook
You Bet Your Pierogi http://youbetyourpierogis.com/

Tofu Scramble (Vegan)

I went Vegan for Lent, so 40 days. I made sure we finished everything that comes from an animal before we started so we wouldn’t be tempted. When I say, we, I’m saying I made Nico do this with me! He did it more by default since I was the one grocery shopping, packing lunches and making dinner while he started grad school ..  When we got back from our Jamaican vaca- all inclusive, so alcohol and food all the time non stop – We needed a cleanse which is how the 2 things came together (Lent & Cleanse) = Vegan Challenge

Anyways, his cousins got me this book for our housewarming party. ISA DOES IT – all Vegan recipes. At first, I didn’t’ know what Vegan was.. I thought vegetarian- only eat vegetables- no meat. okay can’t be that hard. But when I realized Vegan meant NO animal products whatsoever, I knew I had a challenge ahead of me. Being for Polsih decent, there really isn’t a meal that doesn’t include some type of meat.. Kielbasa, hello! or dairy- Sour cream on top of CHEESE Pierogie — yummmy, sour cream on top of everything for that matter!  (My 1st Vegan Bible-Legit amazing!)

So Nico’s cousins (my inspirations for this challenge) have been vegan for 5, going on 6 years now. I will have them guest blog soon to offer up some advice and give insight into why they went Vegan and the benefits/challenges they face…

But in the meantime, let me go ahead and share this Tofu Scramble Recipe– I had my friend over last night and she requested I make her this b/c its that delish!! I  usually make it at the end of the work week; when I have leftover veggies and need a way to wrap them all up into something easy and good. I usually pair it with potatoes pancakes, vegan garlic bread, in a sandwich, with a salad, on top of quinoa… anything you feel like really!

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Tofu scramble with some Vegan Garlic Bread (recipe coming soon)

Tofu Scramble by Isa Chandra Moskowitz

  • Tofu Scramble
    A perfect scramble for breakfast, lunch, or dinner!
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    Ingredients
    1. Spice blend
    2. 2 teaspoons ground cumin
    3. 1 teaspoon dried thyme, crushed with your fingers
    4. 1/2 teaspoon ground turmeric
    5. 1 teaspoon salt
    6. 3 tablespoons water
    7. 2 tablespoons olive oil
    8. 3 cloves garlic, minced (or more, to taste)
    9. 1 pound extra-firm tofu, drained
    10. 1/4 cup nutritional yeast
    11. Fresh black pepper to taste
    Instructions
    1. First stir the spice blend together in a small cup. Add water and mix. Set aside.
    2. Preheat a large, heavy bottomed pan over medium high heat. Saute the garlic in olive oil for about a minute. Break the tofu apart into bite sized pieces and saute for about 10 minutes, using a spatula to stir often. Get under the tofu when you are stirring, scrape the bottom and don’t let it stick to the pan, that is where the good, crispy stuff is. Use a thin metal spatula to get the job done, a wooden or plastic one won’t really cut it. The tofu should get browned on at least one side, but you don’t need to be too precise about it. The water should cook out of it and not collect too much at the bottom of the ban. If that is happening, turn the heat up and let the water evaporate.
    3. Add the spice blend and mix to incorporate. Add the nutritional yeast and fresh black pepper. Cook for about 5 more minutes. Serve warm.
    Notes
    1. You can include these additions to your scramble by themselves or in combination with one another.
    2. Broccoli – Cut about one cup into small florettes, thinly slice the stems. Add along with the tofu.
    3. Onion – Finely chop one small onion. Add along with the garlic, and cook for about 5 minutes, until translucent. Proceed with recipe.
    4. Red Peppers – Remove stem and seed, finely chop one red pepper. Add along with the garlic and cook for about 5 minutes. Proceed with recipe.
    5. Mushrooms – Thinly slice about a cup of mushrooms. Add along with the tofu.
    6. Olives – Chop about 1/3 a cup of sliced olives. Add towards the end of cooking, after mixing in the nutritional yeast.
    7. Spinach – Add about 1 cup of chopped spinach towards the end of cooking, after mixing in the nutritional yeast. Cook until completely wilted.
    8. Carrots – Grate half of an average sized carrot into the scramble towards the end of cooking. This is a great way to add color to the scramble.
    9. Avocado – I almost always have avocado with my scramble. Just peel and slice it and serve on top.
    You Bet Your Pierogi http://youbetyourpierogis.com/