Bowl vinaigrette

My friend Anne used to make a version of this that I loved and always tried to recreate but failed completely. Mine never tasted like the one she would serve. It's like someone elses PBJ that tastes better than anything in the world. So I kept trying while making small changes and tweaks until I created this version.
This is a quick vinaigrette that I make pretty much every day. I like it because it is just enough for the salad I'm making. It can be added to and changed depending on what flavors you want to work with.

2 tablespoons sunflower oil
1 tablespoon white balsamic vinegar
1/2 teaspoon herbs de provence
pinch of garlic granules (or a clove of fresh pressed garlic if you want a more intense garlic flavor)
pinch of sea salt
couple grinds of pepper

optional: dijon mustard

Put all of the ingredients into the salad bowl and whisk them together. At this point you can add snipped chives, or another fresh herb. If I am using tomatoes in my salad I will chop them up and let them sit in the vinaigrette while I prepare all of the other salad ingredients. Layer the lettuce and other salad bits on top of the tomatoes and vinaigrette. Toss the salad just before serving.

Loveless copulation, it's Friday!

grocery store visits

What I bought:

I can't wait to cook with it. Grilled tamarind glazed tofu?! Check back to see, or send me a vegan recipe idea.

car wash and some toes

the style rookie strikes

I may be a little... no, a lot late on joining the huge fan base this fierce lil' lady has, but she is a gem that's for sure!

The collage's in this post are wicked, as are the nails!

http://www.thestylerookie.com/

Edible Weekend

Breakfast

My version of the breakfast sandwich:

Sourdough english muffin - toasted

A slice of extra firm tofu - sprinkled with turmeric and a little salt, then grilled

A slice of vegan Canadian bacon - grilled with the tofu

Avocado

Dijon mustard

A smidge of Earth Balance vegan buttery spread

Assemble and attempt to eat slowly...

Dinner:

Kabocha Squash is the perfect squash for me, cuz I hate peeling squash and the peel of the Kabocha is edible!

Sometimes roasted, sometimes baked, sometimes added to soup, oh my? Oh yea!

2 cups of water

2 cups of bite size Kabocha chunks

Simmer for about 5 minutes until the squash is soft (but watch it closely it will turn to mush quickly)

Turn off the heat and add some Mellow Miso to taste

Serve simple.

Or you can:

Add some udon (I like the kind in the refrigerated section, it only takes 3 minutes to cook)

Add some kale during the last 2 minutes of cooking

Top with scallions

Top with cilantro

Green Potage

I made this soup today for The Little One with a cold. For me it is reminiscent of a soup that would have come from a potage garden. 
The base was leek, celery, and carrots that I sauteed in safflower oil. Then I added zucchini, spinach, and a handful of fresh basil, sea salt and pepper. The broth was the vegan "chicken" Better than Bouillon brand. I like to use this one to balance the intense flavors of all of the veg. After it had simmered for a bit I used the hand blender to purée. Garnished with chive flowers and served with simple grilled  sourdough bread brushed with olive oil and rubbed with a clove of garlic. Yum! 

Potage (from Old French pottage; "potted dish") is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush.

Potage has its origins in the medieval cuisine of Northern France and increased in popularity from High Middle Ages onward. A course in a medieval feast often began with one or two potages, which would be followed by roasted meats.

European cottage gardens often contained a variety of crops grown together. These were called potage gardens by the French, as the harvest from that garden was used to make potage.^[1]

Wikipedia contributors, "Potage," Wikipedia, The Free Encyclopedia, http://en.wikipedia.org/w/index.php?title=Potage&oldid=329976198 (accessed June 6, 2011).

HArold, pa'leese!

One of my favorite films. I saw it again at the Hollywood Forever Cemetery screening last night. The perfect venue for such dark wit. 

Pirates