Lately I've been crushing pretty hard on a Vitamix
blender. I have a little Ninja
system that I use for most of my blending, pureeing, and grinding needs, but it's beginning to poop out on me. It's motor remains intact, but the plastic pitchers and basins are beginning to crack and clog with old food. (Gross!) I've only had the blender for about a year, so I'm fairly sure that I'll kill its replacement just as quickly. I'm hard on my kitchen equipment, you see. Very hard! So I've been dreaming about getting myself something sturdy, like a Vitamix, for the long haul. Alas, it is pretty much just a fantasy at the moment, since these hardcore blenders can cost well over four-hundred and fifty dollars. Yikes! But a girl can dream. That's what wishlists are for, right?
Another thing I can't stop dreaming about is the perfect vegan cookie. My copy of Vegan Cookies Invade Your Cookie Jar
by Isa Chandra Moskowitz and Terry Hope Romero arrived last week, and since then I have already made three batches of cookies: Banana Everything, Peanut Butter Oatmeal, and Carrot Raisin Spice Chewies. They were all pretty dang good, and for the most part the recipes in the book are all natural, made without a lot of phony baloney ingredients. Though I enjoyed the recipes I've tested so far, I am already making notes in the book for future batches so that I can tailor them to my liking, and one day create my perfect vegan cookie!
Vegan sushi has been on my mind a lot over the past few months. I really want to do an intense series of posts on the subject, and hopefully wrap it all up into an E-book sooner or later. Sushi is one of my very favorite foods, so creating some really satisfying vegan recipes is on the top of my to-do list.
See that weird little cast iron pan
with round holes in it? That little cutie is used to make Takoyaki, a tasty Japanese street food made with a savory batter and chunks of octopus! Love Balls Bus has done a great job of introducing Austin to this favorite Japanese comfort food. I'd love to try it at home, and to create my own vegan interpretation of the dish.
Last but not least, with Winter on our doorstep we are beginning to enjoy a bounty of cold weather produce. Butternut squash, aromatic fennel, and multi-colored carrots are a few things I plan on enjoying thoroughly while they are plentiful. Scott and I have continued juicing once or twice a day, incorporating seasonaly favorites like Texas citrus, Autumn kale, and the occasional sweet potato.
Happy Autumn, everybody!
What have you got a crush on lately? Anything special on your wish list? Have a veggie or a recipe that you can't get enough of?