This blog rarely gets an update, so for all the vegan goodness...visit
www.justthefood.com
for recipes, reviews, pictures and info on my OTHER 2 books!
Hope to see you there!
Monday, June 15, 2009
Monday, September 29, 2008
New Low Price on Full Color Edition!
Finally I was able to get the price down on the full color print version of Cozy Inside.
As before, there are still three ways to get Cozy Inside:
CLICK HERE! For the new lower priced ($17.95 plus S&H) full color print version.
CLICK HERE! For the black & white print version ($11.95 plus S&H)
CLICK HERE! For the downloadable e-book ($8)
As before, there are still three ways to get Cozy Inside:
CLICK HERE! For the new lower priced ($17.95 plus S&H) full color print version.
CLICK HERE! For the black & white print version ($11.95 plus S&H)
CLICK HERE! For the downloadable e-book ($8)
Friday, April 18, 2008
Today marks the day that...
Cozy Inside makes its way onto the shelves of the Laguna Beach, California Whole Foods Market. Wish me luck, and keep your fingers crossed for high sales volume...that way I can push for it to be on the shelves of Whole Foods Markets EVERYWHERE!
If you don't live in SoCal but still want the book, Click on the links to the left, or go to Amazon!
If you don't live in SoCal but still want the book, Click on the links to the left, or go to Amazon!
Sunday, February 3, 2008
A Heartfelt THANKS!
I just wanted to say thanks to all of you that have purchased Cozy Inside! My sales for January were through the roof and I have only you guys to thank for it. It really chokes me up when I see your blogs and food porn featuring my recipes. It really does make me feel all cozy inside. Thanks so much for your support!
Wednesday, November 14, 2007
Just a Reminder...
When ordering a print version of Cozy Inside, it takes 7-10 days to arrive. So, since you are planning on ordering a few as gifts for the holidays, please keep this in mind.
Friday, October 12, 2007
Cozy Inside is finally available on AMAZON!
The Black and White version of Cozy Inside is finally available on Amazon.com! I know a lot of folks trust Amazon, while they are leary of less popular sites like Lulu and CreateSpace. SO, if you have been holding back because you were worried about internet fraud, etc...
CLICK HERE!
CLICK HERE!
Tuesday, October 2, 2007
Now available in Black & White!
After much debate, I have released a 2nd edition of Cozy Inside in black and white. It is currently available for $11.95 plus S&H through CreateSpace. It should be available on Amazon within 2-3 weeks. I will keep you updated.
To order a black and white copy, visit my CreateSpace storefront. CLICK HERE.
Of course, the ebook and full color 1st edition are still available on my Lulu Storefront. CLICK HERE.
To order a black and white copy, visit my CreateSpace storefront. CLICK HERE.
Of course, the ebook and full color 1st edition are still available on my Lulu Storefront. CLICK HERE.
Friday, September 7, 2007
Join the Flickr Pool!
If you have made anything from the cookbook I'd love to see it! Post your photos in the Flickr "Cozy Inside" Photo Pool:
http://www.flickr.com/groups/cozyinside/
http://www.flickr.com/groups/cozyinside/
Monday, July 23, 2007
Fried Farts & Garlic
This recipe is dedicated to my mom. When we were little we would constantly ask her, “What’s for dinner?” And she would constantly reply, “Fried farts and garlic.”
Well, Mom, next time you come to stay at my house...I'll gladly serve you up a whopping plate of Fried Farts and Garlic!
Well, Mom, next time you come to stay at my house...I'll gladly serve you up a whopping plate of Fried Farts and Garlic!
Friday, July 20, 2007
Old Fashioned Meetloaf
The first time I made this, the smells wafting through the kitchen made my mouth water and my heart go pitter-pat. When it was done, and I took my first bite, I actually said, out loud, “Oh my f#@!, this is one of the best things I’ve ever put in my mouth!”
I made it again last night, and I still feel the same exact way.
I made it again last night, and I still feel the same exact way.
Monday, July 16, 2007
Saturday, July 14, 2007
Kam's Kahlua Kanary Kake
Kamrin is a baker. She is an awesome baker. She has even baked with the FORMER WHITE HOUSE PASTRY CHEF, MR. ROLAND MESNIER! She’s also my sister in law. When we were younger, we started our own crafting business, and went to craft fairs and holiday boutiques selling our home made candles, decoupaged notebooks and other cutsie things. Our business was called “the kat and the kanary.” I was the kat. she was the kanary. It is with great honor that I bring to you, Kam’s Kahlua Kanary Kake, veganized, of course.
Sorry, kids. You'll have to wait for the recipe on this one!
Sorry, kids. You'll have to wait for the recipe on this one!
"Sausage & Egg" Breakfast Burrito
Mmmmmm....Breakfast burritos. Handheld yumminess to get my day off to a good start. This one has TVP sausage, Tofu Eggs, Potatoes and Easy Tofu Sour Creem, and of course, ketchup!
Tuesday, July 10, 2007
Swedish Meetballs
I truly miss the Budget Gourmet Swedish Meatballs frozen dinners I used to get for $1 when I was living in my first apartment. Oh well. These are better anyways.
TVP Meetballs
makes about 20 balls
Ingredients
2 cups TVP granules
1 ¾ cups veggie broth (or 1 bouillon cube dissolved in water)
1 medium yellow onion, minced
2 cloves garlic, minced
2 tbsp olive oil
½ cup vital wheat gluten flour
1 tbsp Tamari or soy sauce
½ tsp fresh cracked black pepper
½ tsp oregano
½ tsp chili powder
½ tsp garlic powder
½ tsp onion powder
Additional oil for frying
Directions
Reconstitute TVP granules by placing them in a microwave safe bowl, pouring the broth over the granules, covering tightly with plastic wrap and placing them in the microwave for 5-6 minutes. Alternatively, you can pour boiling broth over the dry granules, cover and let sit for 10 minutes. In a skillet, saute the onions and garlic in olive oil until translucent and fragrant. About 5-7 minutes. Remove from heat mix in the flour, Tamari and all of the spices. Let sit until cool enough to handle. With your hands, form balls about 1 ½ inches in diameter. Use a lot of pressure when forming your balls, tee-hee, you don’t want them to fall apart. Lightly fry them in a small amount of oil, rolling them around in the pan to brown on all sides.
Swedish Meetballs
makes 4 big ol’ plates
what makes a meatball swedish? they serve them at IKEA? Anyhow, traditionally, swedish meatballs are served with a beef based brown gravy. i serve ‘em over fettuccine with a brown mushroom sauce.
Ingredients
1 prepared recipe of meetballs, above
1 pound of fettucine noodles, prepared in salted water according to package directions
1 8oz package of mushrooms (I buy mine pre-sliced!)
2 tbsp olive oil
2 tbsp vegan margarine (I use Earth Balance)
1 cup soymilk
½ cup water
1 tbsp cornstarch
2 tbsp all purpose flour
2 tbsp white miso
2 tbsp tamari
1 tbsp onion powder
1 tbsp garlic powder
Fresh cracked black pepper to taste
Directions:
Prepare meetballs and set aside. While the pasta is boiling, prepare the mushroom sauce. In a heavy bottomed skillet, on medium-high heat, saute the mushrooms in the olive oil until the have reduced in size by half. Add the margarine and continue to saute a few more minutes. In a measuring cup, dissolve the cornstarch and flour into the water and soymilk. Dissolve until there are NO LUMPS! Add the miso and tamari to the skillet. Sprinkle in the onion and garlic powder. Slowly add in the flour mixture, stirring constantly and continue to simmer until you reach your desired thickness. Drain the pasta and mix sauce into the noodles. Top with the meetballs and serve warm.
TVP Meetballs
makes about 20 balls
Ingredients
2 cups TVP granules
1 ¾ cups veggie broth (or 1 bouillon cube dissolved in water)
1 medium yellow onion, minced
2 cloves garlic, minced
2 tbsp olive oil
½ cup vital wheat gluten flour
1 tbsp Tamari or soy sauce
½ tsp fresh cracked black pepper
½ tsp oregano
½ tsp chili powder
½ tsp garlic powder
½ tsp onion powder
Additional oil for frying
Directions
Reconstitute TVP granules by placing them in a microwave safe bowl, pouring the broth over the granules, covering tightly with plastic wrap and placing them in the microwave for 5-6 minutes. Alternatively, you can pour boiling broth over the dry granules, cover and let sit for 10 minutes. In a skillet, saute the onions and garlic in olive oil until translucent and fragrant. About 5-7 minutes. Remove from heat mix in the flour, Tamari and all of the spices. Let sit until cool enough to handle. With your hands, form balls about 1 ½ inches in diameter. Use a lot of pressure when forming your balls, tee-hee, you don’t want them to fall apart. Lightly fry them in a small amount of oil, rolling them around in the pan to brown on all sides.
Swedish Meetballs
makes 4 big ol’ plates
what makes a meatball swedish? they serve them at IKEA? Anyhow, traditionally, swedish meatballs are served with a beef based brown gravy. i serve ‘em over fettuccine with a brown mushroom sauce.
Ingredients
1 prepared recipe of meetballs, above
1 pound of fettucine noodles, prepared in salted water according to package directions
1 8oz package of mushrooms (I buy mine pre-sliced!)
2 tbsp olive oil
2 tbsp vegan margarine (I use Earth Balance)
1 cup soymilk
½ cup water
1 tbsp cornstarch
2 tbsp all purpose flour
2 tbsp white miso
2 tbsp tamari
1 tbsp onion powder
1 tbsp garlic powder
Fresh cracked black pepper to taste
Directions:
Prepare meetballs and set aside. While the pasta is boiling, prepare the mushroom sauce. In a heavy bottomed skillet, on medium-high heat, saute the mushrooms in the olive oil until the have reduced in size by half. Add the margarine and continue to saute a few more minutes. In a measuring cup, dissolve the cornstarch and flour into the water and soymilk. Dissolve until there are NO LUMPS! Add the miso and tamari to the skillet. Sprinkle in the onion and garlic powder. Slowly add in the flour mixture, stirring constantly and continue to simmer until you reach your desired thickness. Drain the pasta and mix sauce into the noodles. Top with the meetballs and serve warm.
Spaghetti & Meetballs in Chunky Marinara
The Sopranos is over, but Italian still reigns supreme on Sunday nights in theNewman household.
This week it was Spaghetti and Meetballs in Chunky Marinara.
Chunky Marinara:
Ingredients:
2 14 oz cans of diced tomatoes with the juice, no salt added
1 8 oz can of tomato sauce
1 6 oz can of tomato paste
1 tbsp basil, dried1 tbsp sugar (prefer evaporated cane/raw sugar)
1 tbsp molasses
2 tbsp olive oil
6 cloves (or one head) of garlic, minced
1 medium yellow onion, finely diced
Directions:
Place tomatoes, sauce, paste, basil, sugar, and molasses in a large stock pot. Bring to a simmer on Medium-Low heat. Meanwhile, in a skillet place the olive oil, garlic and onions and saute until garlic is fragrant and onions are translucent, about 10 minutes. Add garlic and onions to the pot. Cover and continue to simmer for 20 more minutes. Uncover and simmer for ten more minutes. Makes plenty of sauce, enough for at least 2 pounds of pasta!
This week it was Spaghetti and Meetballs in Chunky Marinara.
Chunky Marinara:
Ingredients:
2 14 oz cans of diced tomatoes with the juice, no salt added
1 8 oz can of tomato sauce
1 6 oz can of tomato paste
1 tbsp basil, dried1 tbsp sugar (prefer evaporated cane/raw sugar)
1 tbsp molasses
2 tbsp olive oil
6 cloves (or one head) of garlic, minced
1 medium yellow onion, finely diced
Directions:
Place tomatoes, sauce, paste, basil, sugar, and molasses in a large stock pot. Bring to a simmer on Medium-Low heat. Meanwhile, in a skillet place the olive oil, garlic and onions and saute until garlic is fragrant and onions are translucent, about 10 minutes. Add garlic and onions to the pot. Cover and continue to simmer for 20 more minutes. Uncover and simmer for ten more minutes. Makes plenty of sauce, enough for at least 2 pounds of pasta!
Friday, June 29, 2007
Peanut Butter Creem Cheeze & Chocolate Chip Brownies
My goodness! I don't know if it is even possible to add any more gooey goodness to these ones!
Just out of the oven.
Ready for me to stuff in my face!
Here's a teaser recipe for you.
Ingredients:
For the batter:
1/2 cup Margarine
1/2 cup Dark Chocolate Morsels (Semi Sweet)
1 cup sugar
Equivalent of 2 eggs (I use Bob's Red Mill or Ener-G)
1/3 cup Peanut Butter (I prefer creamy)
1 tsp vanilla extract
1 tsp chocolate extract (or more vanilla)
2/3 cup all purpose flour
1/4 tsp baking soda
1 additional cup Dark Chocolate Morsels (Semi Sweet)
For the topping:
1/4 cup vegan cream cheese (I like Toffutti Brand)
1/4 cup Peanut Butter
1/8 cup soymilk
Directions:
Preheat oven to 350 degrees.
In a sauce pan, melt margarine and 1/2 cup chocolate morsels on LOW heat, stirring until melted. Remove from heat to cool.
Line an 8x8x2 baking dish/pan with aluminum foil and LIGHTLY spray with cooking spray and set aside.
Stir sugar into melted chocolate mixture until dissolved. Add peanut butter, egg replacers and vanilla. Mix well, but don't overmix.
In a Seperate bowl, mix together flour and baking soda. Add Chocolate mixture to the flour and combine. Fold in the additional cup of Chocolate morsels. Spread batter evenly into prepared baking dish.
For the topping, combine the peanut butter cream cheese and soymilk in a saucepan and heat on LOW until just warm enough to combine well and become easily spreadable, maybe 2 minutes max. Spread evenly accross the top of the brownie batter. With a butter knife, drag through the topping, back and forth, to create the marbling effect on top.
Bake 25-35 minutes. These brownies are gooey inside, so the "toothpick in the center trick" doesn't work for this one. Trust your gut on the doneness. You'll know.
If you want a more cake-like brownie...Try upping the flour to 1 full cup, upping the baking soda to 1/2 tsp and adding in 1/2 tsp baking powder as well. In addition, try "whipping" your egg replacers to semi stiff peaks (this works better with Ener-G than with Bob's Red Mill) and folding them into the batter just before pouring it into the pan!
Just out of the oven.
Ready for me to stuff in my face!
Here's a teaser recipe for you.
Ingredients:
For the batter:
1/2 cup Margarine
1/2 cup Dark Chocolate Morsels (Semi Sweet)
1 cup sugar
Equivalent of 2 eggs (I use Bob's Red Mill or Ener-G)
1/3 cup Peanut Butter (I prefer creamy)
1 tsp vanilla extract
1 tsp chocolate extract (or more vanilla)
2/3 cup all purpose flour
1/4 tsp baking soda
1 additional cup Dark Chocolate Morsels (Semi Sweet)
For the topping:
1/4 cup vegan cream cheese (I like Toffutti Brand)
1/4 cup Peanut Butter
1/8 cup soymilk
Directions:
Preheat oven to 350 degrees.
In a sauce pan, melt margarine and 1/2 cup chocolate morsels on LOW heat, stirring until melted. Remove from heat to cool.
Line an 8x8x2 baking dish/pan with aluminum foil and LIGHTLY spray with cooking spray and set aside.
Stir sugar into melted chocolate mixture until dissolved. Add peanut butter, egg replacers and vanilla. Mix well, but don't overmix.
In a Seperate bowl, mix together flour and baking soda. Add Chocolate mixture to the flour and combine. Fold in the additional cup of Chocolate morsels. Spread batter evenly into prepared baking dish.
For the topping, combine the peanut butter cream cheese and soymilk in a saucepan and heat on LOW until just warm enough to combine well and become easily spreadable, maybe 2 minutes max. Spread evenly accross the top of the brownie batter. With a butter knife, drag through the topping, back and forth, to create the marbling effect on top.
Bake 25-35 minutes. These brownies are gooey inside, so the "toothpick in the center trick" doesn't work for this one. Trust your gut on the doneness. You'll know.
If you want a more cake-like brownie...Try upping the flour to 1 full cup, upping the baking soda to 1/2 tsp and adding in 1/2 tsp baking powder as well. In addition, try "whipping" your egg replacers to semi stiff peaks (this works better with Ener-G than with Bob's Red Mill) and folding them into the batter just before pouring it into the pan!
Tuesday, June 26, 2007
Southern Fried Tofu Fingers with Mushroom & Onion Gravy
If I eat these for dinner, I serve them with Gravy and maybe some mashed potatoes. If I am haveing them for lunch, it's plain with ketchup.
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