http://www.flickr.com/photos/37364598@N00/

I found this fortune on the ground, so I figure I can now claim it as my own..

Postcards: Holiday Edition

Spray Painted Pillows: made by yours truly

owl, hedgehog, whale, carrot. made for friends, made for christmas.

Quinoa: Version Uno

1 c. zucchini (green and yellow, cut in halves)
1 c. eggplant (cubbed)
1 c. quinoa (pre-cooked)
1 c. roasted acorn squash (cubbed)
1 c. swiss chard (chopped w/ stems)
2 cloves garlic (crushed)
1 tbsp. green onion (diced)
1 tbsp. olive oil
salt and pepper

ONE: cut squash into cubes and place in oven at 400 F and cook for 20-40 min. or until browned.

TWO: while squash is cooking, cook one cup of quinoa with 2 cups of water, in pan on stove top. Once quinoa is boiling, turn to simmer until all water is evaporated. Takes about 20 min. Note: quinoa cooks very similarly to rice.

THREE: once the squash and quinoa are cooked, set aside and begin cooking the remaining vegetables. Put zucchini, eggplant, garlic, swiss chard into a wok and drizzle with olive oil. Stir fry about 5-10 min. or until veggies are soft, then add in quinoa and squash. Cook everything together for a few min. until all is nice a hot.

FOUR: place into serving bowls, season with salt and pepper, and garnish with green onion.

Note: I prefer my veggies a little more on the well-done side, so if you like yours crunchier, cook for less time, and add swiss chard leaves later so they stay crunchier.

¡Buen provecho!

(Vegan) C^3: Coconut-Cranberry Cookies

Pre-heat oven to 375 F

1 c. flour

1 c. organic shredded coconut

1 c. oats

2/3 c. dried cranberries

3/4 c. (light) brown sugar

2 c. walnuts

1 tsp. vanilla extract

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 c. boiling water

Step one: in a food processor chop walnuts until ultra-fine, then add 1 tbsp. water. This will make somewhat of walnut-butter, with similar consistency to peanut butter.

Step two: in mixer, combine all other DRY ingredients with walnut-butter and mix. Then add vanilla extract and 1/2 c. of boiling water.

Step three: Scoopin' time! Use a cookie scooper or your hands to make cookies-dough balls and put on cookies sheet.

Step four: sprinkle coconut ontop of dough for a pretty effect, and gently press down on tops to flatten.

Bake for 8-10 min. or until golden brown.

My mom describes these cookies as breakfast cookies, so if you like to eat baked goods in the morning, these are tasty. ENJOY!

Inspiration: http://amleduc.blogspot.com/

CURRY IN A HURRY

2.5 tsp. curry powder
1/2 tsp. chili powder
2 cloves garlic
1.5 c. coconut milk
2 c. brussel sprouts
1 c. delicata squash (cubed w/ skin)
3/4 c. firm tofu (cubed)
green onions
cilantro
mung beans

Coconut Milk:
2/3 c. organic shredded coconut
1.5 c. milk/soy milk

-In a sauce pan slowly heat together the milk and coconut, until warm or to a simmer. Run the coconut milk through a strainer to eliminate the coconut pieces. Transfer milk into a wok and add curry powder, chili powder, and garlic. Once mixed together add the brussel sprouts, tofu, and squash (for best results, pre-cook the squash and brussel sprouts in boiling water until soft). Simmer for about 10 minutes, or until tofu is cooked through. Garnish with mung beans, green onion, and cilantro. Serves 2.

leaves your kitchen smelling devine.

I really like collecting those free postcards you see on the window ledges of shops and restaurants, but I recently noticed that they were beginning to pile up. Since I went of to University this year, I decided to put those postcards to use and make handmade postcards for my friends. I collage the backs and generally cover them with contact paper (a transparent sticky plastic) to keep the images intact. Although, a large majority of the postcards I've sent have already been recieved, I'm going to try to post my favorites before I send them.

Laughing Planet, 21st St. Portland, OR

Subjects: Lauren & Alexis

Alexis and I went to Portland for a few days and among our city exploring, we hit up Portland's infamous vegetarian "chain" cafe (I think there are six within the city?), Laughing Planet. We had lunch at the 21st Street location. The vibe was very relaxed, and throughout our meal peoples of various ages filed in to order up some veg love. Alexis had the featured Greek wrap, while I enjoyed the Soylent Green (rice, temph, broccoli, pesto, etc.). The menu had a good eclectic variety, with burritos, rice bowls, and soups, among many other choices. All prices flow around $5, yum in your wallet. Overall, cool atmosphere, good prices, yummy food. Well done Portland.