Lustings of a Would-Be Foodie

Archive  RSS 

My housemates and I just tried to “witness” to our cat.

undividedandpaceless:

We were going on about how depraved she is, and the topic of demon possession came up.

So, we tried to reason with her and tell her that she needed to “act in a way that is becoming to a lady(cat)” and asked if there were “any burdens of sin on her heart”.

She bit Sarah, scratched me, and ran away with her back hunched. 

Trial over-spiritualization: fail 

Someone just reblogged this old post of mine and I’d completely forgotten about it.

I think the only sin my current cat could be guilty of would be slothfulness and gluttony. Plus, she’s female and she definitely orders men around, so that’s a no… 

fattributes: (via Vegan Coconut Curried Chickpea Soup | Cheeky Kitchen)
butterflygrace: http://www.theveganstoner.com/
la-food: HUMMUS AVOCADO BAGEL Spring Green Bagel-wichvegan ingredients: pumpernickel bagel avocado slices – tossed in lemon or lime juice chopped parsley spinach sliced red onion sprinkle of Penzey’s Spices 4S seasoned salt (or your own favorite spices) Cilantro Jalapeno Hummus (see below) Cilantro Jalapeno Creamy White Bean Hummus 1/4 cup grape seed oil (or another veggie oil) 1 can cannellini beans, 14 ounces – drained 1 Tbsp tahini 3/4 cup fresh cilantro leaves 1/2 jalapeno (optional for heat!) 1 lemon, juiced 1 clove garlic salt and pepper to tastefor thicker hummus: add more beans one scoop at a time (like garbanzo, drained from can)
muchtoyourchagrin: Crockpot Dr. Pepper Brisket Tacos
theboredvegetarian: Roasted Fall Vegetables with Rosemary and Fig Balsamic ReductionI will admit that I was a bit jealous when I saw everyone with their bags and suitcases on the subway yesterday morning.  Though I always love my orphan/friendsgivings, my family always makes epic spreads for the holidays.  Plus they have very good taste in wine, which I’m pretty sure they don’t buy for $3 at Trader Joe’s.. I digress. I’m having a few friends over today and rather than make a traditional Thanksgiving dinner, everyone’s bringing what they want (how free-spirited of us).  I’m making fondue, but also thought I’d roast up the vegetables in my fridge.  Feel free to use any fall veggies you have laying around for this! 1 Green Squash (peeled)2 Yams, peeled 2 cups Brussels Sprouts, trimmed and cut in halfFresh RosemaryExtra Virgin Olive OilSaltPepper1/2 cup Balsamic Vinegar (I used fig)Preheat oven to 350.  Chop vegetables evenly.  Toss in olive oil and sprinkle with salt and pepper.  Spread on a baking sheet and throw a few sprigs of rosemary on top.  Roast in the oven (you might want to toss them around every once in a while so that they cool evenly). While vegetables are roasting,  Once tender and starting to brown, lightly simmer balsamic in a saute pan, being careful not to burn.  It will reduce by about 50%.  Once the vegetables are tender and starting to brown, remove from oven.  Serve on a platter and drizzle with balsamic. Hope you have a wonderful Thanksgiving full of good eating!
runawayballista: CRANBERRY SALSA!!! i have been making this delicious as fuck salsa for a few years now and it has NEVER FAILED ME. it is one serious party pleaser. (i actually made the salsa this morning but it took me a while to have the opportunity to put some in a nice dish and take a picture, whoops) HERE IS THE RECIPE BECAUSE EVERYONE SHOULD MAKE THIS TASTY SHIT 24oz cranberries (2 bags’ worth), frozen or fresh (much better with fresh, though) 4-6 jalapeños, depending on size and heat 3 shallots, finely chopped 4-6 cloves garlic, depending on size, minced 4 tbsp lime juice 1 1/2 tsp salt 1 cup sugar cilantro to taste Chop the cranberries and jalapeños in a food processor. Add more or fewer jalapeños according to your heat preferences. (We’ve had some really wimpy jalapeños here lately, so I added 6 or 7 and scraped a good amount of seeds in, too.) Combine all ingredients and mix well. It soaks up the flavors great if you let it sit for a bit, but it’s ready to eat immediately too. AND IT’S DELICIOUS. You might want to adjust the amount of sugar depending on how sweet your cranberries are. The ingredient amounts are guidelines more than anything — all of this is to taste, so adjust accordingly.
visuallyanise: Easy Grilled Chicken Breasts by Kraft Recipes on Flickr.
msjamiekeiles: these took ~15 minutes to make.  they were very good. Tasty Stuffed Portobello Mushrooms (I ate them for breakfast inexplicably, but you could eat them for any other meal if you wanted to be normal) Portobello Mushroom Caps (3) 2tbs olive oil Block of sprouted extrafirm tofu, cubed Small Onion, chopped (like, the one the size of a superball, idk what these are called) Plum tomato, diced 2 tbs salsa Garlic powder Onion powder Dried cranberries (try to get the kind without sugar added) 1 ball fresh mozzarella, sliced thin 1. Cut the stems out of the mushroom caps to make room to stuff them.  Douse the caps with olive oil.  Put them on a baking sheet in the oven for 10 minutes.  (350 degrees) 2.  While the caps are in the oven, put all of the other ingredients except the cheese into a skillet.  Saute a little bit.  (just until everything is mixed together and warm and stuff) 3. After 10 min is up, remove the caps from the oven and spoon the mixture from the skillet into the caps.  If there is a little olive oil pooled in the caps, don’t worry.  This is fine.  Take the sliced cheese and put it on top of the stuffed caps.  Put the baking sheet back into the oven. 4. Take out when the cheese is melted (5 min?).  Eat.  This is vegetarian.  You could easily make it vegan by leaving the cheese off, or by using vegan cheese.  i had the cheese in my fridge and it was going to go bad soon, so i used it.  it was sort of an after thought though
Theme