A Refreshing Summer Treat

Giada's basil-infused Italian Lemonade. Perfect for picnics, parties, or lazy afternoons spent with good books!

I'm Excited!

Cake Decorating

This past Wednesday I took a cake decorating class at The Brooklyn Kitchen. It was a lot of fun, although I was probably the worst (and messiest by far) person in the class. I learned a lot though! I need to practice my new skills, so I am going to have to create some cake projects for myself... Maybe I can just quit my job and make vegan wedding cakes? Or not. Anyhoo, here are pics of my final creation from the class.

Busy Bee...

I've been a busy lady lately, even though technically I am on summer vacation... I have been cooking a lot, baking for a soup kitchen in my neighborhood once a week, and took a cake decorating class (more on that in a bit). AND I dropped my computer and it died, so I had to buy a new one, which I should have soon... I hope. I know. I'm a genius.

Last night, my fabulous friend Tommy came over for dinner. I made my trademark pizza...




And a flour-less chocolate tart, from my newest cookbook, The Vegan Table.



Pizza was yum, as always, and the chocolate tart was yum but very rich. So rich I didn't even have a second piece, which is unheard of for me! I had so much fun with Tommy, and he brought me beautiful flowers- what a doll! I felt just like Ina Garten with Jeffery out of town!!!


Last Sunday, we made Mushroom Risotto, also from The Vegan Table. I've only attempted to make risotto twice, and both times I have given up and Phil has taken over and stood over the pot stirring constantly for a looong time. It was pretty yummy and filling, and would probably be even more delish on a cold winter day (instead of a miserable muggy summer one!).

The Best Pizza Dough Ever!!!

I have been on the look out for a great pizza dough recipe, and I think I have found one! Not only is this dough super easy to make, it tastes as good as the crust you would find in any respectable NYC pizza parlor. The pictures featured are of a "salad pizza" I made last night via the Delicious TV's Totally Vegetarian podcast. Thanks so much to Phil's wonderful mom, Anita, for this recipe!

Pizza Dough (for the food processor or mixer)

• 1 package active dry yeast
• 1 cup warm water (105-115 degrees)
• 1 tsp. sugar
• 2 2/3 cups flour
• 1 tsp. salt
• 1/2 tbs. olive oil (plus more to oil the bowl)

Mix yeast with warm water and sugar in a 2 cup measure. Let stand in a warm place for up to 10 mins. With metal blade in place in food processor (or dough hook in mixer), mix flour salt and oil together. With the food processor or mixer running, pour yeast mixture in a steady stream, but only as fast as the flour absorbs it. Scrape down sides of bowl as necessary. Let processor or mixer run for 40-50 seconds until dough is kneaded, smooth and elastic. It will be sticky!

Transfer dough to a well oiled bowl. Rotate so entire surface is oiled. Cover with plastic wrap or damp towel and let rise in a warm place (80-85 degrees) until doubled in bulk, about 1-1 1/2 hours. Roll out dough on a floured board. Place on greased pan and top as desired. Bake at 400 degrees for 20-30 minutes, or until bottom of crust is browned.

A Happy (belated) Birthday to this Beautiful Beast!!!

Sammy, how I miss and love you!!!!!!

Ashley, I simply don't know what my family will do without you to watch after this little trouble maker when they travel... Screw grad school, Sam needs a nanny!

Tempeh Kabobs

Since this summer I'm staying in a house that does has a BBQ, and I do have access to it (yay!) I thought I would do a variation on the idea of grilled tempeh. Tempeh is one of those secrets of being a vegetarian that for some reason is kept from non-vegeterians. This is frustrating for those who have embraced alternative protein sources, and I have found myself on more then one occasion defending it, and trying to convince meat-eaters that they would really like it. It's less of an acquired taste then tofu, and while I'm personally only in the mood for it ever so often, it's so very good grilled, as Lindsey previously demonstrated.

These kabobs are simple, straightforward, and full of summer. I used zucchini, red and yellow peppers, and one block of tempeh to make about three kabobs. Don't forget to soak the skewers first! (Mine still burned on the grill...not soaked for long enough? Any thoughts?) I brushed on a made-up sauce:

-lemon juice of half a lemon

-1/2 tpbs of Seseme Tahini

-1/2 tpbs Dijon mustard

-splash of tamari

Wisk together. Mostly I made this because when using a BBQ, it feels unnatural not to brush something on whatever you are grilling first. I'm thinking that pretty much anything you wanted to brush on would work...

Chief (my dad) gave me a lesson in being a grill-master, and also let me use his Weber. Thanks C!