I hate making resolutions.. coz they are form of commitment.. but whenever I do, I make sure I stick to them…

ohk… This 2010….

1. I wont indulge myself into any extracurriculars…

2. I will write shorter posts, and would not write posts out of frustation towards life..

3. Would continue to be a Veggie, coz trust me… I am loving it!

4. [Tough one] Try to get out of my emotional self, and use my brain more than my heart!

and like any other years… I will not lie, and remain as friendly as possible… and something which I have borrowed from Monodeep – “Smiling Faces to all… Intimacy to none”… in my case… intimacy to only a few.

Do write what are your resolutions!

Happy New Year 2010 !!

This is what I lived on in hard times. It is cheap, filling, warming and good for you, make it by the gallon load (you think I’m joking, I have a one and a half-gallon pan) and it serves an army.  It is also delicious. This has also starred a lead role taking a giant Tupperware of it to Glade and a two-day techno party in the Peaks. If you are uber skint it will feed you for a week on a fiver.

If you don’t have the right ingredients, improvise: Kidney Beans can replace the chickpeas for example. You can add celery, celeriac, turnip, and so on, anything cheap and nourishing.

It is also good for Them Veggie Types.

Ingredients:

1 Head Garlic.

2 Large Onions

2 Leeks

1 Giant Swede

2 tins Chickpeas

3 Tins Tomatoes

1 Pint stock (use stock cubes, the salt kick does you good!)

1 tblsp Cumin Seeds

1 tsp Chilli Power

Big knob of butter (or even margarine) for frying.

1) Prepare the onion, garlic, leeks, swede by chopping, peeling, slicing as necessary. Big chunks of swede are good, it makes you feel you have something meaty in there.

2) Heat the butter in a big pan and add the onion, garlic and cumin seeds. After about five minutes frying add the leeks and swede. Fry for a further 5 minutes, then add the chilli powder and mix up well.

3) Add the chickpeas (drained), the tomatoes and the stock, stirring the break the tomatoes up a bit.

4) Simmer for about 20 minutes until the swede is done.

Serve with bread and butter (brown sliced and marge for the authentic experience). On Giro Day grated cheese can be added on top. Cheapo Cider makes a good drink to go with it!

Unless it’s human meat…………..   Ok I’ve changed my mind, if I get to eat a cow then why shouldnt that guy down there get to tuck into a nice juicy human ass steak.  How do you like it cooked?

Jean Bourget Tiny Attitude Color – Green eat your veggie tee SIZE 12 MTH & 4 YR LEFT Reviews

Jean Bourget Spring Summer 2009

Check Price and Read More Details of Jean Bourget Tiny Attitude Color – Green eat your veggie tee SIZE 12 MTH & 4 YR LEFT…>>

Kalaoe Toean dan Poean ada di Djokdja, djangan loepa oentoek mampir ke waroeng Milas di Djalan Prawirotaman IV Nomor 127B Djokdja. Antjer-antjer posisinja dari arah oetara, toean lewat Djalan Parangtritis sampai dekat Hotel Matahari. Laloei hotel ini sekitar 100 meter dan di sebelah kiri djalan toean akan dapatken Djalan Prawirotaman IV. Sementara djika toean datang dari selatan Djalan Parangtritis, tjarilah BNI di sebelah kiri djalan dan diseberangnja adalah Djalan Prawirotaman IV. Masoeklah ke djalan ketjil ini sekitar 100 m dan Waroeng Milas ada di sebelah kiri. Tjiri-tjirinja adalah pintoe masoek jang khas seperti gambar berikoet.

Waroeng ini soenggoeh aseri dengan bangoenan oetama terboeat dari bamboe aseli beserta keboen dan kolam ikan dengan air mantjoer. Soeasananja seperti di pedesaan. Tempatnja tjotjok sekali oentoek menghilangken rasa penat. Toen dan Poean silahken doedoek lesehan di salah satoe pondok jang ada. Waroeng ini dibuka setiap Hari Selasa – Joemat pada poekoel 15.00 – 21.00 WIB, Hari Sabtu – Minggu pada poekoel 12.00 – 21.00 WIB. Tatapi pada Hari Senin, waroeng ini toetoep.

Disini joega ada perpoestakaan jang menjediaken koleksi boekoe lebih dari 10 bahasa dan roeang bermain oentoek anak-anak. Siapa sadja jang tinggal di Djokdja, baik orang asing maoepoen warga lokal dapat mendjadi anggaoeta. Toejoean dari perpoestakaan Milas ini adalah oentoek menjediaken soember-soember boekoe dalam bidang sosial, kesehatan, lingkoengan dan pendidikan agar dapat didjangkaoe dan diakses dengan bebas oleh pembaca.

Sambil menoenggoe hidangan, toen dan poen dapat membatja koran, madjalah jang tersedia, sementara anak-anak dapat bermain di roeang bermain. Permainan jang digoenaken sebahagian besar terboeat dari kajoe dan meroepaken permainan edoekatif seperti Scrabbel, Stratego dan jang lainnja.

Di Waroeng Milas tersedia berbagai masakan vegetarian Indonesia maoepoen Barat jang diboeat dari bahan lokal dan organiek serta tidak menggoenaken MSG ataoe penjedap makanan instant. Semoea bahan disiapken dalam keadaan masih segar. Saoes tomat, mayonnaise dan selai diboeat sendiri di dapoer Milas.  Makanan keloearga yang baik oentoek kesehatan. Mengenai harga, oentoek masakan Indonesia ataoe Barat berkisar 15 sampai 17,5 riboe roepiah sadja, oentoek minoem air poetih es, toen tjoekoep bajar 1000 roepiah, sementara djika ingin minoem juice, kisaran harga sekitar 5000 sampai 8000 roepiah.  Toen dan Poean dapat tjoba berbagai matjam masakan vegetarian disini.

Mari kita mendjadi vegetarian oentoek membangoen kesadaran hidoep sehat dan kesadaran lingkoengan.

BeVeg, Go Green and Save The Planet.

Ditoelis oleh Sapteka, http://www.sapteka.net

Si Monsieur et Madame dans Yogyakarta, n’oubliez pas venir au restaurant Milas dans la rue Prawirotaman IV no. 127B Yogyakarta. Si vous arrivez à la rue Parangtritis par le nord, vous cherchez l’hôtel Matahari. Continuer 100 mètres au sud et vous trouverez la rue Prawirotaman IV sur la gauche. Mais, si vous arrivez à la rue Parangtritis par le sud, vous trouverez BNI sur la gauche. Vous traversez et vous trouvez la rue Prawirotaman IV. La porte du restaurant Milas, comme indiqué ci-dessous.

Il s’agit d’un beau restaurant avec le bâtiment principal est en bambou véritable et le jardin et étang avec une fontaine. L’ambiance est comme dans les campagnes. Parfait pour éliminer la sensation de fatigue. Monsieur et Madame s’il vous plaît s’asseoir les jambes croisées dans la cabane bambou. Le restaurant est ouvert tous les jours Mardi – Vendredi de 15:00 à 21:00, samedi – dimanche de 12:00 à 21:00. Mais lundi, le restaurant est fermé.

En attendant le repas, Monsieur et Madame peut lire les journaux ou magazines qui sont disponibles, tandis que les enfants peuvent jouer dans la salle de jeux. Jeux utilisés principalement en bois et les jeux éducatifs comme Scrabbel, Stratego, etc.

Milas restaurant offre une variété de cuisines végétariennes de l’Indonésie et l’Occident a également fait de matériaux locaux et organiques et n’utilisez pas de MSG ou des arômes alimentaires instantanés. Tous les ingrédients dans des plats préparés frais. Sauce tomate, mayonnaise et de la confiture fait maison dans la Milas cuisine. Le repas en famille, c’est bon pour la santé. En ce qui concerne le prix, a la cuisine Indonésie ou à la cuisine occidentale varie de 15 à 17,5 mille rupiah seulement, pour boire de l’eau glacée, alors que si vous voulez boire un jus, fourchette de prix autour de 5000 à 8000 rupiah. Monsieur et Madame pouvez essayer une variété de plats végétariens ici.

Laissez-nous devenir végétarien pour faire connaître le mode de vie sain et la sensibilisation environnementales.

Etre Végétarien, Allez Le Vert et Sauvez La Planète.

écrit par sapteka, http://www.sapteka.net

]]> http://mylifemyjourney.net/2009/12/17/meat-smeat/ Thu, 17 Dec 2009 11:03:34 +0000 Christy http://mylifemyjourney.net/2009/12/17/meat-smeat/ http://mylifemyjourney.net/2009/12/16/breakfast-a-new-creation/ Wed, 16 Dec 2009 08:04:09 +0000 Christy http://mylifemyjourney.net/2009/12/16/breakfast-a-new-creation/ http://mylifemyjourney.net/2009/12/15/its-so-cold-outside/ Tue, 15 Dec 2009 10:10:28 +0000 Christy http://mylifemyjourney.net/2009/12/15/its-so-cold-outside/ http://shvetahora.wordpress.com/2009/12/14/a-simple-pleasure-veggie-grilled-cheese-sandwich/ Mon, 14 Dec 2009 19:52:58 +0000 Shveta http://shvetahora.wordpress.com/2009/12/14/a-simple-pleasure-veggie-grilled-cheese-sandwich/

A simple pleasure: Veggie grilled cheese sandwich

Winter is here! The best lunch option for wintry days is grilled cheese sandwich and a bowl of chunky hot soup. I have learned this simple yet special art of cooking grill cheese sandwich from my hubby. You can add any vegetable you like or make it just adding cheese. I’ll be posting yummy soup recipes soon.

Ingredients:

To make 4 sandwiches

Bread slices [White or brown] – 8
Butter- 2 tbsp
Cheese slices – 8 [Kraft singles American cheese]
Tomatoes – 1 [finely chopped]
Sweet onions – ½ [finely chopped]
Avocados – 1 [sliced]
Cilantro – ½ cup leaves
Freshly crushed black pepper – 1 tbsp
Salt as per taste

Method:

• Preheat skillet or griddle over medium heat.
• Butter both sides of each bread slice and grill on one side until brown.
• Now flip the bread slices and take the skillet off the heat. Arrange one slice cheese, tomatoes, onions, avocadoes, cilantro, salt and pepper. Finally add one more cheese slice and the other bread slice [grilled side down].
• Carefully place the skillet on the heat again and press the sandwich down with heavy pan or any other griddle.
• Let it grill for 3-4 minutes on each side. Grill until lightly browned and flip over; continue grilling until cheese is melted.
• Take the sandwich off the heat and place on the cutting board for 2 minutes. Then cut diagonally and enjoy.

Serving suggestions:

Grilled cheese sandwich can be served warm with any soup of your choice.

Nana always made two broccoli dishes: one was just plain steamed broccoli and the other was her lemon broccoli that she always ate. I make it a little easier – in the microwave – and also prefer mind a little less cooked (with some bite to it, kind of al dente). I didn’t eat it much as a kid but this past Thanksgiving I made it and have been craving it almost daily since. You’ll notice that this is a VERY precise recipe! Basically, make it to taste, but don’t leave a single ingredient out!

Nana’s Lemon Broccoli

broccoli florets
olive oil
salt and pepper to taste
oregano
lemon juice

Trim the florets and put them in a microwave safe bowl. Season with salt and pepper. Drizzle with olive oil. Shake on some oregano. Squeeze over some lemon juice. Microwave until desired doneness (I usually do about 4 minutes). Eat and reminisce about my Nana (optional but recommended).

“Enak banget! Suka banget! Mau lagi! Tambah dong jamurnya.” Joel Christophe Adiwijaya setelah mencicipi lempah kulat ati dari dapur kokirumah.

Inilah kulat. Kulat adalah bahasa Bangka untuk jamur.

Jamur di atas ini biasa disebut kulat ati (hati), namun waktu saya google hampir tidak ditemukan referensi tentang jamur satu ini, hingga saya menemukan sebuah artikel yang ditulis oleh William Wongso. Kemungkinan ini yang beliau sebut dengan jamur/kulat pelawan, karena jamur satu inilah yang sering dimasuk lempah kuning yang sebenarnya mirip kari dalam rasa.

Oleh William Wongso, jamur ini sempat diduga sebagai chanterelle, jamur perancis yang terkenal. Bahkan, seorang chef masakan perancis mengira ini jamur kering impor dari Perancis saat blind tasting.

Shortly, jamur ini waktu belum dimasak, baunya saja sudah sedaap. Mau tau harganya? Paling murah Rp 400.000/kg. Kadang bisa mencapai 600.000. Mahal? Iya! Mahal banget.

Namun, saya dapat kiriman jamur kering dari Mama tercinta di Bangka, yang mendapatnya langsung dari tangan pertama (kolektor jamur). Jadi, harganya di bawah harga pasar, saya kurang tahu berapa, karena Mama tidak mau kasih tahu, katanya ga seberapa.

Joel yang berumur 5 tahun saja saat mencium bau jamur kering ini langsung komentar, ” Baunya enaak!”

Apalagi setelah dimasak, harumnya sampai ke lantai atas. “Ma… enak banget baunya. Udah ga sabar nih…” Padahal dia harus mandi. Hihihihi.

Fotonya kurang cantik, sori ya. Sudah sore banget dan kekurangan cahaya, dan seperti biasa saya tidak pernah berhasil menghasilkan foto yang cukup artistik dengan menggunakan built-in flash si D70S ini.

Jika cukup beruntung mendapatkan jamur kering ini, berikut resepnya.

Bahan:

• kulat ati/jamur pelawan kering
• dada ayam – potong kecil — bisa juga ditambahkan ceker, dan potongan2 ayam, ada juga yang menambahkan ebi
• 10 butir bawang merah – haluskan
• 1 batang sereh – geprek
• 1 ruas lengkuas – geprek
• santan cair
• garam
• minyak goreng

Cara memasak:

1. rendam jamur, kira-kira 15 menit. buang airnya, jangan dipakai karena jamur hutan ini masih mengandung racun.
2. tumis bawang merah, sereh, lengkuas sampai harum
3. masukkan ayam/udang kering/ceker
4. setelah matang, masukkan jamur yang sudah direndam
5. tuang santan sedikit demi sedikit
6. tips: jamur ini harus diolah dengan tepat, jika tidak saat dimakan akan membuat kita pusing (seperti mabuk). untuk memastikan jamur sudah matang, masukkan sedikit beras untuk dimasak bersamaan. Jika beras matang, berarti jamur juga matang.
7. cicipi kurang apa, jangan lupa bubuhkan garam atau gula jika perlu. kalau suka boleh tambah sedikit terasi.
8. rasanya….. heaven!

Outside Bella Center is a hotbed for other campaigns. They pretend to know what needs to be made to save the word. Problems and solutions vary, but their aim is common.

A person dressed with a chicken costume claim the veggie diet is the solution for climate change.

His campaign is led by the Supreme Master Ching Hai. The Vietnamese humanitarian philanthropist claims that governments should “use their mighty power to set a new diet for the planet, the vegetarian.”

At least six devotees give away promotional booklets of such lifestyle.

Veggie campaigners outside Bella Center. Copyright Patricia F.

Another group contests the global warming debate and wants to focus “on the real problem” – the global credit system.

A different priority

Sebastien Perimony, one of them, considers the summit as a lost of time and money: “Everyone has heard about the Climategate. We know that climate change is a natural effect, which cannot be change. So let’s speak about what we can do”.

The activist stops participants to spread his message. Supporting his thoughts by scientific facts and historical dates, he seems to hold the key to resolve what “is really important” –the economic crisis.

“We should organise a conference gathering Russia, China, India and United States to announce a general bankrupt and to let each government to manage their banks.” He added: “the only one way to help developing countries.”

Unfortunately for these activists, participants tend to avoid them. Their mind keep struggling with their own campaign.

Special report by Murielle Gonzalez and Patricia Floric.

So. I might have mentioned that I grew up with non-traditional kid food. I didn’t eat macaroni and cheese until college. (Why? I don’t know. Everyone in the house loved pasta. And cheese. But anyway…) And I also mentioned that I didn’t really start eating mushrooms until like, yesterday. But now, I love macaroni and cheese – not the neon orange kind, of course, but the kind where you start with a good brown butter roux with garlic, and add milk or cream, then melt goat cheese or gruyere or salty cheddar and parmesan. Then you top it with something crisp, and bake it. That’s the kind I’m talkin’ about. And now, I’m starting to come around about those slimy little brown fungi from the woods (or, you know… elsewhere). So, I figured, why not mushroom mac ‘n cheese? Why not, indeed. This stuff was yummy and although I had a “still aquiring the taste” helping, Chris happily gobbled a few servings down.

Mushroom Mac ‘n Cheese (serves 6, from The Mushroom Channel)
3/4 box Pasta, any shape
Olive Oil
1 lb Mixed Mushrooms, sliced – I used Portabella and Button
4 Tbsp Butter, salted
1 Clove Garlic, smashed and diced
1/4 cup Flour
2 cups Milk (whatever % you like!)
5 oz Goat Cheese
1/2 cup Mozzarella
S&P

Cook the pasta as directed on the box, then drain and set aside. How friggin cute are these spirals??

Heat some oil in a skillet until nice and hot, and saute the mushrooms, about 5 minutes, until browned but not overly cooked/soggy. Set aside.

Preheat to 350. In a sauce pan, melt the butter over medium-high heat. When hot add the garlic and stir 1-2 minutes until garlic is soft and butter is slightly browned. With a whisk, mix in the flour, constantly stirring until the mixture is even in consistency, about 30-45 seconds. Slowly add the milk, whisking continuously until all of it is added. Stir frequently until milk begins to boil/foam up. Reduce heat to medium-low and stir while the sauce thickens. When the sauce is thicker, take off the heat and stir in the goat cheese until well melted, then add the mozzarella. When the cheese sauce is nice and thick and gooey, add it to the pasta in a glass baking dish. Stir in the mushrooms and season generously with S&P. Bake for 15-20 minutes or until cheese is bubbling around the edges. Serve and enjoy!

Guest Contributor today. Enjoy, everyone… ~Aleja

Ingredients:
12 medium button mushrooms,
1 red bell pepper, diced
2 green onions
4 garlic cloves, diced
1 tsp ginger, grated
1 tsp soy sauce
2 tsp sesame oil
1 tsp oyster sauce
1 tsp olive oil
1 pepperoncini minced
salt&pepper

Instructions:
Take the stems from the mushrooms and mince, leave to the side.

Take the empty mushrooms and lay them cavity up on a baking sheet. Add some love and set the oven to 175 Celsius.

In a saucepan over medium / medium high heat, put in the soy sauce, 1 tsp sesame oil and the olive oil. When sexy, add the diced bell pepper. Sauté until soft and tender.

Take a break while it is cooking to wake up your roommate Ryan as the princess sleeps with his girlfriend. Take a photo and return.

When it is soft and tender, add the sliced mushroom stems along with the garlic, pepperoncini and the ginger. Continue to cook over medium high heat, stirring often.

If it fancies you, kiss someone nearby. Even that clingy old man you call home.

Prepare the mushrooms by filling them with stuff. The stuff can be found in the pan. When everything is soft, yum. Fill those mushrooms and line then nice and then put them into the oven.

15 minutes, during which you can whistle and walk around loudly. Don’t forget to whistle with the lights on in the room where your roommate and his girlfriend are sleeping.

Take them out.

Put them in your mouth.

Trip Dumbledores.

Post the ninth recipe…

first in a series of how to transform kitchen remnants into new meals

Oh, what frozen foods and fridge remnants can become!  B came home from a hard day, and I wanted to cheer him up with a treat.  He loves Korean food…what did I have in the house that would suit that?  Korean meat dishes often need time to marinate, and I didn’t have staple food items tofu, bean sprouts or kimchi on hand. I peered intrepidly into my kitchen…I had a somewhat freezer-burned pound of flank steak I’d gotten last summer for $2 in the rapid-sell bin…a little brown rice and barley…a couple badly-wilting green onions…a small apple…2 slices of bologna…2 just-safe eggs…some potatoes starting to grow eyes…what could I pull together??

Because I wasn’t sure how to turn this into a meal, I got help from RecipeZaar, a website where chefs world-wide submit recipes. Use the search box to enter ingredients or dishes, and voila–a list of rated recipes. I was surprised at just what I could pull together with this and that.

This meal features Korean BBQ Beef (bulgogi) on a bed of brown rice&barley, pilaf with two sides.  Banchan is the Korean name for side dishes, and they are an important part of Korean cuisine.  The banchan here are broccoli sesame salad (hot) and Korean potato salad (cold).  At a restaurant, it’s common to get half a dozen, but I’ve scaled it down to utilize what was handy.

I used recipes almost straight from the site, making small modifications when necessary.  So, I’ll link you rather than iterating it all here. Korean BBQ Beef (Bulgogi) has a slightly sweet soy sauce base.  The strong sauce covered the freezer burn taste well, as I hoped.

This brown rice & barley pilaf was very good; I plan on making it part of my regular rotation. I used 1 cup barley to 1.5 cups brown rice. This mixture turns out fluffy and way better than the sum of its parts. I also toasted the grains in a bit of canola oil with some onion onion at the beginning, and used boullion to increase the flavor, as suggested by reviewers.

B’s favorite was the Korean potato salad; he said it was “like crack”, and his new favorite potato salad–different than any he’d ever had. The combo was a bit much for my taste buds. I had to sub green onion for the sweet, and bologna for the ham, but he LOVED it so much that he ate the whole 2 pounds in about 24 hours.

Fortuitously, the Korean broccoli salad was amazing even though I had neither fresh ginger nor sesame oil at home. Please try it! It was the winner for me and a great way to dress up steamed broccoli! By the way, you don’t need a steamer for this; pop the broccoli in a microwave-safe bowl with a little water and cover it with plastic wrap into which you’ve popped a few holes.

This meal turns my remnants into tasty international cuisine.  I got everything from my kitchen on the fly, but in total everything was well under $10 for 4 servings.

the ones that got endless compliments from 7-year-old annika.

1/2 bag restaurant-style tortilla chips
1 avocado
1/2 lemon
garlic powder to taste
1 can chopped roma tomatoes
2 tbsp chipotle salsa (jarred or bottled)
1 can refried beans
about 1/3 lb. monterey jack cheese, shredded

preheat oven to 350 (important).

mash the avocado with the lemon and garlic to make guacamole.

mix the canned tomatoes with the chipotle salsa to make a mellow but smoky tomato salsa.

in 3 oven-safe bowls, divide and layer the chips, beans, cheese, tomato salsa, and guacamole.

bake in the bowls for about 10-15 min or until the cheese is very melty.

serve hot. use oven mitts.

so, today was probably one of the colder days in san francisco, to the point where it was hailing outside and there were reports of snow in the financial district! (not sure how credible the source was though). in the spirit of cold weather i decided to come up with a recipe for vegetarian soup, it’s perfect to warm your insides when the outsides are cold :O)

ingredients:
1 celery stalk
2 large brown potatoes
2 roma tomatoes
1 bunch of scallions
1/2 c. brown basmati rice
2 c. water
1 box of vegetable stock
1 tbs. vegeta
garlic salt to taste
dried dill
dried basil

procedure:
peel the potatoes and carrots, set aside.
dice the tomatoes, scallions and celery, set aside.
pour the boxed vegetable stock into a large saucepan add in two cups of water and the potatoes, carrots and basmati rice and bring to a boil.
add the vegeta, and the garlic salt throughout the boiling to add taste.
add in the tomatoes and celery.
reduce heat to medium high and boil for about twenty minutes until the rice is fully cooked and the potatoes and carrots are easily cut.
add in the scallions, dried basil and dried dill and boil for about five more minutes.

enjoy with a slice of sourdough topped with butter!
(if you try this recipe, let me know how it came out!)