Talk to me people...

Since you all were so, ahem, blunt about the cover...I ask you now...what about this one?

A full wrap around cover:


The front, isolated:


The back, isolated:

Jamaican Jerk Seitan Burgers

Here's a teaser recipe from the Burger book for you.

Spicy, spicy, spicy! Yet, strangely sweet. Traditional "Jerk" needs Scotch Bonnet peppers. These are a bit hard to find, and EXTREMELY HOT! If you cannot find, or do not want to find , Scotch Bonnets, you can reduce the heat a tad by using habaneros, or even more by using jalapenos. But, even with jalapenos, these will be spicy.

Serving Suggestion
Serve on a soft white bun with a schmear of mayo, topped with a grilled pineapple (or baked with the pineapple on top) and topped with Pineapple Orange Pomegranate Relish. (Recipe Below.)
Ingredients (makes 8 patties)
24 oz seitan, roughly chopped
1 medium (6-8oz) white onion, roughly chopped
1 recipe jerk sauce (see below)
8 pineapple rings (reserving the juice if using canned), optional
Directions
Preheat oven to 350 degrees. In a food processor, add the onion and seitan and process until crumbly. Mix together with the Jerk Sauce and form into patties. Place a pineapple ring on top of each patty before baking if desired. Bake for 45 minutes at 350.

Jerk Sauce
This sauce can also be used to rub onto tofu or tempeh before baking or grilling.
Ingredients (makes about 2 cups)
5 oz green onions (about 2 bunches)
1/4 cup ground all spice
1/4 cup pineapple juice
8 garlic cloves
6-8 Scotch Bonnet peppers, seeded and cored
1 tbsp dried, ground thyme
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp sea salt
1/2 tsp ground black pepper
Directions
Place all ingredients in a food processor and process until a paste forms.

Pineapple Orange Pomegranate Relish
This relish adds a tropical touch to anything you top it with.
Ingredients (makes about 3 cups)
1 cup pineapple juice
1/2 cup orange juice
1/4 cup olive oil
1 cup crushed pineapple
1 cup pomegranate seeds
1/2 cup green onions, finely chopped
Salt and Pepper to taste
Directions
Bring pineapple juice, orange juice, olive oil and crushed pineapple to a boil. Reduce to a simmer and simmer for 2o minutes. Remove from heat. Stir in pomegranate seeds, green onions and add salt and pepper to taste. Refrigerate until ready to use.

Uncooked

Cooked

And so it begins...Part 2

Thanksgiving is behind us, and for most of us that means...IT'S CHRISTMAS TIME! With only 23 days left before the big guy stuffs his big belly down the chimney, and even less time before we have to package up those cookies and treats for loved ones far, far away, it's time to start prepping for the holiday baking season!

It really is my most favorite time of the year. This week, I will bring out the decorations and create a few different Christmas Music stations on Pandora to keep me in the spirit. I'll be wearing my jingle bell earrings and santa hat to work, but most importantly I will be getting together my lists and recipes for my favorite holiday treats, as well as try out some new recipes to share.

So I invite you all to don that tacky sweater, and head out to your local dollar store, and stock up on cello bags, trays, baskets and gift tags, to get the best bang out of your buck when it comes to home baked gift giving this year!

This year at the Dollar Tree I scored 25 packs of Cello Bags for $1 a piece. I am foregoing baskets and tins this year, and opted for the cute Christmas trays instead. Yep, $1 a piece! A few packs of Christmas themed Zipper bags, and a couple of packs of gift tags and this girl is DONE with her Christmas shopping!

You see, my entire family has decided to give up presents this year, except for the little children, of course. So instead of stressing out about what useless thing-a-ma-jig to get for cousin so and so, I can concentrate on pumping out the sugary goodness!

And so it begins...

I brought home my annual Pre-Thanksgiving haul from Whole Foods!



So, I guess I'd better get to work!

On another note, I have been making an effort to try new things. Last week at the farmer's market, I was talking with a hydroponic organic farmer (so cool!) and she turned me on to Yellow Squash Blossoms.



I asked her what to do with them, and she said, make quesadillas, with lots of cheese. Hmm. So a Mexican flair? I made a flatbread sammy with Avocado Cilantro hummus, roasted red peppers and squashblossoms sauteed in onions and garlic. Yummy.



When I have some time to whip up some queso, I am going to try out that quesadilla idea.

Thanksgiving !?!

Wow. My most favorite holiday has gone and snuck up on me! Here it is, Monday, and I am only just beginning to plan my menu.

For sure, I am making Pumpkin Cheezecake Pie for dessert, but since Thanksgiving also doubles as my daddy's birthday (and my husband's, too!) I will also be making a nice Pineapple Upside Down Cake.

Side dishes will include my standard fare, Garlic Smashed Potatoes, Greek Stuffing, Bourbon Sweet Potato Mash and maybe some Green Beans Almondine.

I am still trying to decide on a main dish. Should I go easy and make the Straight-Up Thanksgiving Burgers? Or should I make another Festivus Loaf? Hmmm.

Here's some pics for you. Most of the recipes are in the links above!

Pumpkin Spinach Ravioli

This is a teaser to a teaser. I should be able to make an official announcement sometime next week, but until then, just wonder...

It's so close I can taste it!

Here's the cover!

BROKEN COMPUTER!!! BOO-HOO!

I have a serious love hate relationship with computers. I love them so much, but they let me down so often. My baby is currently being diagnosed and repaired by the geek squad. Until I get her back I will be working from a tiny little laptop that I am really not that familiar with, so please be patient with me!

Not having a computer does have it's benefits, though. For instance, instead of spending countless hours in front of the monitor, I can actually get some stuff done! Finishing up some final recipes for the burger book, for one. Spending more quality time with the dogs for another!

Anywho...here's a couple of pics to tide you over until the next post:

Taboulleh Burgers


Three Pepper Thai Rice Burgers (Soy & Wheat Free)

Patchwork...the Results!

Patchwork was AWESOME! I just cannot believe how many talented folks are out there! My sister and I shared a booth. She makes amazing handbags and super cute redesigned vintage clothing. And I, of course, was there to sell my cookbooks and yummy vegan baked goods.



Let me just say that I should have baked more stuff! I ended up only bringing home one lemon poppyseed cake, but everything else SOLD OUT! Woot-woot! Good times were had by all and I am looking forward to making this event a twice annual appointment on my calendar.

Here are the links to the recipes I made for the sale:
Lemon Poppyseed Cakes (one left)
Espresso Chocolate Chip Cakes (sold out!)
Cherry Oatmeal Chocolate Chip Cookies (sold out!)
Gooey Peanut Butter Creem Cheeze Brownies (sold out in an hour!!!)

Now back to your regularly scheduled blogging...

Whoa. Almost a month has passed! My apologies. I have been feverishly working on and trying to finalize the burger book, and I also have another project in the works I can't quite talk about yet, but nonetheless, I apologize for my recent lapse in posting.

So, the Burger Book is almost done. I hope to have it available for the holidays, we shall see...

Did I mention that Celine Steen of Have Cake, Will Travel, has taken the most BEAUTIFUL photos for the cover? Here's a sneak peak of one of her amazing pics:


Sundried Tomato Pesto Burgers

That's all for now. I promise to be more diligent in posting!