Monday, January 25, 2010
The thoughts confuse the thoughts bemuse
But do they ever rest
Constantly swirling around in abandoned space
Settling vaguely in a state of rest
They start to make sense
and then they are lost
Eventually we will all go mad
In our own minds
For all to see?
The question is
who will be there?
Wednesday, January 20, 2010
It's true...there is such a thing as a Veggie Reuben.
Okay, so for you die hard carnivores out there..i'm sure you are rolling your eyes at the mere thought of a reuben WITHOUT corned beef. But as a previous vegetarian (and someone who still enjoys tofu and things that LOOK like chicken) I am here to tell you that it's worth the meat eaters sacrefice.
1/4 C. Vegetable Oil
2 C. Chopped onions
2 Garlic cloves, minced or pressed
8 oz. tempeh*
2 Tsp. Tamare soy sauce
4 Slices of bread, rye is best....of coarse
1 1/2 C. Russian dressing*
1 1/2 C. Sauerkraut, warmed
1 1/2 to 2 C. Grated swiss cheese (5-7 ounces)
Saute the onions and garlic in oil for 2 or 3 minutes until the onions begin to soften. Add the tempeh and continue to saute on low heat, stirring frequently, for about 20 minutes. While the tempeh is browning, get the remaining ingredients ready. When the tempeh is crisp and lightly browned, add they soy sauce.
Build the sandwiches on the toast by layering the tempeh mixture, Russian Dresing, sauerkraut, and Swiss Cheese. Broil the sandwiches until the cheese is melted. Serve piping hot.
*#1-Tempeh: Tempeh is made of cultured soybeans. Tempeh has a "meaty" texture and flavor. tempeh is easiest to cut when it is partially frozen...if fully thawed it tends to crumble.
5 tsp. Fresh lemon juice
1/2 tsp. Salt
2 tsp. Dijon mustard
Dash of Tabasco sauce or cayenne
1 C. Vegetable oil
1 Tbl. Hot water
Place the egg, vinegar or lemon juice, and seasonings in a blender or food processor. Turn on he blender and begin adding the oil, drop by drop. Gradually increase the flow of oil to a thin stream. Continue until all of the oil is used or until the sauce is the right consistency (should be like mayonnaise). Blend in a tablespoon of hot water to stabilize. Peel a tomato and squeeze out the juice and seeds. Mince the pulp and add to the mayo with chopped scallions and horseradish to taste. The color will be pale, but the taste of each ingredient will be fresh and oh so good.
No, this is not going to be a COMPLETE food blog....but seeing as my life pretty much revolves around food there's a good chance that it will be....mostly about food. Since some recipes should be shared (and others kept secret) I feel that this recipe should be shared....it's not like vegetarian food gets the acknowledgment it should.
On a side note, is there anything less depressing about living with your parents again after 6 years of NOT living with your parents? I didn't think so.