Snickleconference 2012

A hard night with the kids waking up at various times in various combinations, at various volumes. We rolled out and visited a neighborhood family in the late morning, then I struck out to Wholefoods in the cold in the afternoon to retrieve supplies for the evening's vegan feast with the HVS. Got to bed (relatively) early, exhausted.

TODAY'S COOKING:
Roasted Brussel Sprouts: Betsy has been asking for brussels for a while, but stubbornly refuses to make them herself. So here is a detailed description how to make them:

1. Preheat oven to 400.
2. If using frozen, place entire package in microwave safe brown with a tablespoon of water, zap on high for 3 minutes.
3. Slice each brussel in half length-wise, through the root end.
4. Place in work bowl, toss with a few glugs of olive oil, a few sprinkles of salt and a few turns of the pepper shaker.
5. Spread brussels on a baking sheet, cut sides down, spread out so none are touching
6. Bake 20 minutes. When taking out of the even, immediately use a spatula to lift them off the pan into a little pile. Serve.

Morrel Brown Rice: Threw short grain brown rice in the rice cooker with water, olive oil, salt and a few bay leaves. In addition, took a small pack of dried morrels, smashed them up into lil' bits, and threw that in. Came out pretty fragrant.


Curry Carrot Dip: Betsy had a similar recipe she got from a friend, but I found this version in the Veganomicon which was superior, mostly due to the addition of sunflower seeds. Food process 1/2 cups unsalted roasted sunflower seeds until crumbly. Add 1 lb boiled carrots (10min), 2 cloves minced garlic, tablespoon of curry powder, teaspoon of cumin, 1/2 teaspoon of salt, process until smooth, chill. It had the right note of sweetness vs. spice.

Pumpernickel Bagel Chips: No recipe, just common sense. Had some pumpernickel bagels in the freezer that have been sitting around too long. Sliced them thin, tossed with olive oil and salt, spread em out on baking sheets, 200 for 30 minutes, came out pretty good. Next time less oil, a little longer in the oven.


Tabouli: For the cost of 12 oz prepared, I made about 3/4 of a gallon. 3 cups of bulgar boiled with salt, lemon juice and zest, chopped seeded cucumber, chopped scallion, salt, olive oil, fresh parsley and mint.


AM SNACK: 9:15am, iced green tea

BREAKFAST: 10am, oatmeal, 1 bowl, hunger 4/5
Couldn't stand the thought of cooking ungood steel cut oats for 20 minutes, so went with old fashioned rolled oats, micro for 6 minutes. Added butter, salt, cinnamon and some honey, as out of brown sugar. Made me appreciate what brown sugar brings to the table, a woodsy earthy sweetness that is severely lacking in flat honey.

AM SNACK: 11:30am, chocolate pastry thing, .5 bowl, hunger 4/5


AFTERNOON SNACKING: 3-5pm, sunflower seeds, bits of carrot mush, freshly baked bagel chips, spoonfuls of tabouli, .5 bowl, hunger 4/5


SNICKLEDINNER: 6:15pm,  roasted brussel sprouts, morrel brown rice, curry soy yogurt sauce, curry carrot dip & pumpernickel bagel chips, vegan chocolate chip cookie, seltzer, 1.25 bowl, hunger 4/5


EVENING SNACK: 10pm, potato chips, .25 bowl, hunger 4/5
Got hungry, though not for sweets. I guess I truly am a potato chip vegan.