Baguettes

I've been making this recipe for quite a while now.  Thanks to the lovely chica that writes Sugarlaws I found this wonderful and easy recipe for delicious, fluffy, and crusty baguettes.  Because in all seriousness, what is more sensual than the smell of fresh baked bread?

Baguettes (Adapted from Sugarlaws, Yields two loaves)
2 1/2 C. Bread or all purpose flour
1 C. Warm water
1 Package of yeast (11 grams)
1 T. Vegan Sweetener (I used honey, but others will do)
1 t. Salt

1. Preheat oven to 375 degrees.

2. Dissolve yeast in sweetener and water. Let sit for 10 minutes or until foamy. (This is called proofing the yeast)

3. Mix flour and salt. Add water mixture to the flour and knead until blended.

4. Place the dough in a greased bowl, coating all sides of dough. Cover bowl with saran wrap, and let rise somewhere warm for 60 minutes, or until dough has doubled in size.

5. Punch down dough. On a lightly floured surface, roll dough flat into a 12″x18″ rectangle. Cut dough in half to form two 12″x9″ rectangles. Roll up each half of dough tightly, creating a 12″ log. 6. Place each roll 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches. Cover with saran wrap, and let rise in a warm place for 45 to 60 minutes, or until doubled again.

7. Bake for 20 to 25 minutes, or until tops of loaves are just starting to brown.

Baguettes rising before being baked.

Notes: I never get too crazy about step 5.  I just roll it out enough that I can roll it up and it comes out fine. If you want a thicker, and more crusty loaf put a small dish of water in the oven when you put the bread in to bake. This rarely makes it more than two days in my house but once the bread cools completely you can put in into an air tight container to store it.  If you have leftovers that have gone stale you can always make bread crumbs!  Enjoy!

Thai Pumpkin Coconut Soup

Happy Vegan MOFO everyone!

Now that fall is in full swing I'm totally into pumpkin, squash, and soup; preferably all together! This soup is one of my favorites and is frequently requested by dinner guests.  I make it several times during the fall and winter and the flavors never get old.  Don't be fooled though! This soup uses easy to find ingredients, is pretty quick to make,  and is in no way rocket science!

Thai Pumpkin Coconut Soup
16 C. Water
1 medium onion, very small dice
6 Boullion Cubes (I use Rapunzel brand, no salt added)
1 can coconut milk
1 T. Fresh Ginger, minced
1 Package Soft Tofu, cubed
1 Large Butternut squash, peeled and cut in bite size pieces (about 3 cups)
3 Large Sweet Potatoes, peeled and cut in bite size pieces (about 3 cups)
3 T. Soy Sauce
1 T. Salt
1/2 T. Pepper
1 t. Ground Cumin
1 T. Parsley
1 t. Dill
1 t. Basil
3 cloves of garlic, minced
Juice of one large lemon
1 t. Tumeric
1 t. Chili Powder
3-4 Generous handfuls of baby spinach, washed

Optional: (add at the end)
1-2 t. Thai Chili Sauce, or 1/2 t. Dried Chili Flakes, or 1-2 Fresh Red Chilies Sliced
2 t. Agave (add to level out the spice if needed)
Juice of 1-2 Limes (if you like extra citrus flavor)

1. In a large stockpot saute the garlic and the onions in olive oil until the onions are translucent and the garlic lightly golden.
2. Add the water and the bouillon cubes.  While the bullion cubes are disintegrating in the water cut the squash and the potatoes and add them to the stock pot.  Bring to a boil and after 7-8 minutes check on the potatoes and squash.  When they are cooked reduce the heat to low and add all of the other ingredients except the tofu and the spinach.
3. Shortly before you want to serve the soup add the tofu cubes and allow them to warm through.  Add the spinach and stir.  Allow the spinach to wilt.  Serve immediately.  Enjoy!

Notes: This soup makes excellent leftovers and is good with or without bread. The spinach doesn't get weird even after a few days. This soup can also be frozen (without the spinach and tofu).  Experiment with the spices and don't be shy about trying more or less of the flavors you like!  This soup is about bold flavors, so don't be shy!

Limeade Means Summer!

So every summer I find myself craving citrus and nothing will do except for a tall cold glass of limeade.  Sometimes there are a few lemons in there.  I usually just squeeze the juice out of whatever is lying around the house, whether lemons, limes or grapefruit, and make a light citrus drink. 

I also have another confession.  I'm addicted to raspberries, yes, raspberries.  I'm perhaps more addicted to raspberries than I am to ketchup.  Just last week the grocery store had a sale on raspberries, 10 for $10, and I wanted more than ten so I convinced my extremely awesome and accommodating significant other ;) to also buy another ten.  So twenty 6 ounce containers lasted us approximately 5 days....no I'm not joking.  I'm even considering going to pick up more so some might actually get frozen.  I even bought another five packages since they were on sale again today.  But how can you say no to those raspberries? I can't...

Which brings me to limeade and summer things...again.

Limeade, all natural hair lightener, ice cold water= necessities of summer!

Limeade/ Lemonade
Juice of 3-4 lemons or limes (don't be afraid to mix them up!)
2-3 cups of cold filtered water (depending on how strong you want it)
Agave to taste

1. Mix everything in a large glass or small pitcher making sure to stir really well to incorporate the agave fully. 
2. Lay out in the sun, or shade, and enjoy while your neighbors look on with envy. 

All Natural Hair Lightener
Juice from one lemon
2 T. Honey
1 C. Water
1 T. Olive oil

1. Mix everthing thoroughly in a sealed container.  Shake well before each use.
2.  Its helpful to put some of this in a spray bottle for application.  Dampen hair, let it dry in the sun, re- apply every 4 hours.
3. Store mixture in the fridge.  It will stay good in there for approximately one week.  It may take several days for you to notice a difference in the color of your hair but from my experience natural blondes have the best results.  Enjoy!