Sushi frustration.

Last night was my first attempt at sushi, and needless to say it was not the best experience. First of all, I completely forgot to buy rice vinegar and substituted with apple cider vinegar (yuck). Then I forgot to pre-rinse the rice to take off excess starch. Big mistake numero dos. My final product was a goopy sickeningly sweet mess. Next I was entirely ignorant of the fact that there are two sides to nori sheets, and that the shiny side should be face down on the rolling mat. Oooops. Perhaps I should also mention that I am an entirely-too-impatient person and should not be trusted in the production of maki rolls. *huff*. *puff*. Tonight is take two. Hopefully this session will yield photo worthy pieces, or if I'm lucky: edible pieces. What a thought.

Cowgirl Cookies

These cookies started as a vegan variation of Quaker's "Vanishing Oatmeal Raisin Cookies" recipe. I was feeling lazy and wanted to make something quick and sugar packed but then realized that I'd probably be eating them for breakfast too (which I'm doing this very second). Upon this realization, I opted for a few healthy options. I substituted normal flour for home-ground organic oat flour, added a few secret diced prunes in with the raisins, and added some nuts for protein. Who says you can't have cookies for breakfast?


1/2 cup canola oil
3/4 cup brown sugar
1/2 cup sugar
1 1/2 cup oat flour
3 cups oats
1/2 cup dried raisins
1/4 cup chocolate chips
1/4 cup walnuts
2 tbsp soy milk
1 tsp baking soda
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp salt
*"eggs"


-Preheat oven to 350
- To make "eggs," combine 2 tsp ground flax seed and 2 tbsp boiling water in small dish and whisk together until it reaches an egg-like consistency.
- In large bowl, combine oil, sugar, "eggs", and the vanilla.
- Gradually add in the dry ingredients and then add in the nuts, chips, and raisins.
- Drop rounded tablespoonfuls on a lightly greased cookie sheet.
- Bake 8-10 minutes

Love,
A crumb-covered Raven

Peanut Butter Cups

I assumed that these would be a fairly painful and difficult process but they were insanely easy and quick to make. I believe it took Lindsey and I about 30 minutes to make these from start to finish, and we even allowed ourselves a quick break to lick chocolate out of a bowl. MmmMMmmmm. In this recipe we used crunchy peanut butter rather than creamy, ghirardelli dark chocolate chips, and regular sugar rather than powedered. The combination of the crunchy peanut butter and the grain from the regular sugar gave us the same mouthfeel you would get from a regular reese's cup.

1 cup peanut butter
1/2 cup sugar
1 1/2 cup vegan chocolate chips
12 mini paper cupcake cups

- Oil the paper cups and have ready on the side.
- Microwave the chocolate chips for 2 1/2 minutes at 50% power.
- Use spoon to spread a thick layer of chocolate into the entire paper cup, making sure to get into the crevices.
- Place in freezer for 10 minutes and allow to harden.
- Combine peanut butter and sugar in a small dish and microwave until slightly melted, mix well, and spoon onto chocolate cups.
- Top with more chocolate, we found it best to fill the cups to the very very very tippy top. We like chocolate.
- Return to freezer and allow to harden once more... or not. We ate them melty too.

Asparagus & Portobello Quiche

I was admittedly skeptical of the idea of a vegan "quiche," seeing as in my dairy days I was a bit of a quiche connoisseur. I said to myself, "Self, look, there is no way that you are ever going to recreate that perfect egg and cheese consistency which is desirable in a quiche." Just when I had given up all hope I came across a decadent recipe worthy of a few seconds of drool and then made it my mission to veganize the hell out of it. Mission complete. This recipe will take a lot of time, maybe a little stress, and some cajones for the less kitchen-suavy.

For the Crust:
3 tablespoons toasted sesame seeds
1 cup whole wheat flour
1/2 tsp baking powder
3/4 tsp seasalt
1/2 tsp black pepper
1/3 cup soymilk
1/3 cup olive oil

For the Filling:
7 tbps olive oil (plus extra for roasting)
1 cup diced onion
2 cups sliced portobello mushrooms
1 tsp sea salt (plus extra for roasting)
3 finely diced garlic cloves
1/2 tsp thyme
1 tsp finely chopped fresh dill
1 package firm tofu (patted dry)
2 tbsp lemon juice
1 tsbsp apple cider vinegar
2 cups asparagus (cut into 1" pieces)
12 asparagus heads (for decoration)
1/4 cup nutritional yeast flakes (for decoration)
1/2 cup vegan monteray jack or cheddar cheese

1. Preheat oven to 350.
2. Spread sesame seeds on a baking sheet and toast in the oven for 8 minutes. Drizzle the extra olive oil and salt onto the mushrooms and allow to roast in the oven for 20 minutes.
3. To make the crust, combine sesame seeds, flour, baking powder, salt, pepper, soymilk, and oil until dough is formed.
4. Brush a tart or muffin pan with oil. Place dough into the pan and make sure to fill the crevices. Trim off any excess then refrigerate.
5. To make the filling, saute garlic, olive oil, salt, and onions until slightly carmelized. Allow the garlic oil to cool.
6. Crumble the tofu into the bowl of a food processor, add vinegar, thyme, dill, "cheese," and lemon lemon juice. Puree until smooth in texture. Scrape the mixture into a bowl, add mushrooms, asparagus, garlic/onion oil, and any remaining salt.
7. Fill crust with tofu and vegetable mixture and smooth flat. Sprinkle with nutritional yeast flakes. Place reserved asparagus heads on top.
8. Bake for 45 minutes or until firm.
9. Serve hot or cold.