Where are the Seeds?

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Is this the most pitiful pomegranate you’ve ever seen or what?

Seriously, where are the seeds?

My first one for the year, I’m very disappointed to say the least. So much so, I had to write about it!

 

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Another Trip to Nando’s

New post on Maximus Octavian.

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Red Curry Noodle Soup with Shrimp

Recipe from I’ve Got Cake!

I've Got Cake

I ate a lotttttt of tasty southeast asian food over the weekend, just back to back amazing food one meal after the next, it was like a dream.

So so saaaaaaa good.

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French Onion Soup

A Passion For Food…A Passion For Flavor! – Melanie DaPonte

Melanie daPonte, Vegan Personal Chef

Macro

They said it couldn’t be done…but here it is, a veganized version of the classic French onion soup!

This recipe comes from Allison Rivers Samson, owner and operator of Allison’s Gourmet Online Vegan Bakery and Confectionary. She is famous for her ultra-decadent gourmet vegan chocolates and other sweets, but it doesn’t end there.

Allison is also the author of the “Veganize It” column for VegNews magazine.  Her recipes feature veganized versions of many comfort food favorites, like macaroni and cheese, lasagna, burgers–even Caesar salad! These recipes and so much more can be found here on her blog. I am a big fan of Allison’s work, both sweet and savory!

 Here’s a basic rundown of this deceptively simple, yet impressively elegant recipe:

Slice

Slice onions very thinly and sweat them in a large stock pot with a bit of salt.

Prep

The most critical step in this recipe is the caramelization of…

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This ‘Trick’ Did Not Go Down Too Well

New blog post on Maximus Octavian.

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Super Simple Parmesan Fish

What’s For Dinner Moms?

What's for Dinner Moms?

We finally arrived home yesterday. It certainly has been a crazy month! First our trip to Walt Disney World then home for four days and then to visit my parents in North Carolina. We arrived home for about 20 minutes and then I had to drop her off at work. I needed to get a seam ripper so we headed to JoAnn’s. When we were done we happened to drive by the carpet store that I have wanted to go to for the last six months. Of course I had to stop. I hadn’t even gotten the car unpacked and we bought a 12 x 12 rug to go in our living room and a 7’6″ rug for my daughter’s room. Of course they don’t fit in the minivan so we move all the suitcases to the center of the car and drove with the trunk open for the four…

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Tofu Pad Thai

A Passion for Food… A Passion for Flavour – Melanie daPonte

Melanie daPonte, Vegan Personal Chef

Image courtesy of Steve daPonte Image courtesy Steve daPonte

This is a quick and easy recipe for a Thai restaurant favorite. I like to make this dish at home, because I can choose the ingredients. I think it tastes even better than traditionally prepared. Most Thai restaurants season with fish sauce– a real bummer for vegans.

I also like to press and freeze my tofu, then thaw it completely before using in dishes where I want more texture. This method also helps tofu absorb marinade more readily. I just wrap it airtight, freeze overnight, then when thawed, I squeeze it out one more time, and use as desired.

prep

Tofu Pad Thai

from “Big Vegan” by Robin Asnell

  • ¼ cup Vegetable broth
  • 2 tbsp. Lime Juice (or more, to taste)
  • ¼ cup Tamari
  • 2 tbsp. Sugar
  • 2 tsp. Cornstarch
  • 2 tbsp. Canola oil
  • 12 ounces Firm tofu, drained and pressed
  • 1 tsp. Red pepper flakes
  • 1 tbsp. Ginger, fresh, minced, peeled
  • 2 cloves Minced garlic
  • 8 ounces Rice noodles, banh pho
  • 4 Scallions, Cut in 1 inch…

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