So glad it's after 5:00pm

...because girlfriend is already two glasses into a bottle of wine. Why? Because I made another batch of cheese from Miyoko Schinner's book, "Artisan Vegan Cheese," and I want to smear some on a fancy cracker (got some!), and have it with a glass of red. Judge away.



What with the election craziness, the stress of Vegan MoFo, and a shit work schedule, all I want lately is a glass of wine (or a bottle). Maybe in a week, everything will be better. Maybe even this cheese...if I can stop eating it for five minutes. It's the Lemon Peppercorn Chevre recipe, but I added in about a tablespoon of dried rosemary, and a teaspoon of thyme. Oh, and garlic powder. It's pretty damned delicious.

So delicious, in fact, that I just ordered these:

Sheri, Sandy, and Sausage.

Today can suck it.

I just found out less than an hour ago that a friend of mine that has been fighting cancer for the last three years is now bracing for what could possibly be the final battle. She is a beautiful, fiery, redheaded vegan with a loving husband and three beautiful children. It's not fair that she has to go through this. You can read her cancer updates here, and please, show her some support!


Sheri loves turtles, so this little guy is here for hugs. Little, gentle hugs.

I'm also stressed out over what's happening out east with the hurricane. My thoughts are with all of my friends that live in the affected areas. I wish I could beam you here right now! Nothing happens here on the prairie.

Because today sucks, I'm glad that I made this last night, so I don't have to bother cooking tonight. I just want to read, drink wine, and check updates. Also, they turned on the heat in my building tonight, and it feels like friggin' Phoenix in here.



Spicy Sausage & Pepper Pasta
serves 4

8 oz whole wheat pasta of choice
2 tsp olive oil
1/2 tube Gimme Lean sausage (or a package of Upton's Naturals Italian sausage seitan, or a cup of whatever vegan sausage you like)
8 oz frozen mixed peppers and onions
splash red wine
2 handfuls fresh baby spinach
1/2 cup shredded Daiya mozzarella (or other vegan mozzarella)
dash chile pepper flakes


Start cooking the pasta.
In a hot skillet, heat the oil. Tear up the sausage into bite sized chunks, and add to the pan. Cook and stir for about three minutes, using  your spoon to break up the pieces. When it starts to brown, add the frozen veggies. Cook until the veggies start to get crispy around the edges, and the sausage has turned golden brown. Add the wine, and scrape up any browned bits. Cook until the wine has evaporated, and turn off the heat. Stir in spinach and cheeze. Season with chile pepper flakes (I used about a tsp). When the spinach is wilty and the cheeze is melty, toss the whole thing with the hot, cooked pasta.

Cheezy Apple Roll-ups

This is a recipe that you'd find in one of those housewife magazines. I have friends that feel they need to confess because they occasionally buy Real Simple. Seriously? I'll see your Real Simple, and raise you a Taste of Home, Southern Living, and Woman's goddamn Day. I love those things. Maybe it's the Minnesotan in me that was fascinated with Grandma's baking off the back of the box, but those rags are great for fun ideas. This is a good one for kids, a football appetizer, or to have on the side with a bowl of one of the soups I made this month.

This reminds me of apple pie with a slice of cheese on it, which is SO GOOD. 



Cheezy Apple Roll-ups
makes 8

1 tube Pillsbury Crescent dough (it's vegan!)
1/4 recipe sharp cheddar from Artisan Vegan Cheese, before it's firmed up, or 3/4 cup Daiya cheddar shreds, or whatever vegan cheddar cheese you like
1 apple, cored and finely diced
1 tbsp margarine
1/2 tsp cinnamon

Preheat oven to 350°.

In a heavy saucepan, heat the margarine. Sprinkle the diced apple with cinnamon, and cook over medium heat until golden. Set aside.
Roll out the Crescent dough, and separate. Spread cheeze on each triangle, and dot with apple bits. Roll up from the wide end, as shown.




This picture blows, but you get the idea.

 Bake on a cookie sheet for 10-12 minutes, or until golden brown. Cool for a few minutes, and serve.

Some cheese with that whine

Holy hell, I need a vacation. From my job, from my kitchen, you name it. My body hurts. I have a deep cut on my left index finger thanks to a work box cutter (Medic! Worker's comp!), various burns on my right hand, and swollen feet. Also, I missed the bus and was unable to pick up fancy crackers before work tonight, and the fanciest crackers we have at the job are Triscuits. I wasn't about to eat brie with Triscuits.

Whoa. Brie?



Yes. There is brie up in this MoFo thanks to Miyoko Schinner and her awesome book: Artisan Vegan Cheese. I made a batch of rejuvelac two weeks ago, and have been making vegan cheeses ever since. I just started a second batch of rejuvelac just because I need it ready. Dry heaving when pouring it out is WORTH IT.



Vegan Brie en Croute with Apple Compote
serves 5 as an appetizer

1/2 recipe air-dried brie from Artisan Vegan Cheese. When forming the cheese, spread in 8-ounce ramekins, so it comes out in wheels. You'll use one wheel for this. Slice it horizontally.
1 sheet puff pastry, rolled out and cut into a 10" circle
2 small apples, peeled, cored, and finely diced (most compotes call for Golden Delicious, but any juicy, flavorful apple will do).
1 tbsp margarine
1/4 cup sugar
pinch cardamom
1 tsp vanilla

Preheat oven to 375°

In a saucepan, heat the margarine until melted. Add apples and cook about 5 minutes, or until soft. Add the sugar, cardamom, and vanilla. Cook about ten minutes more, stirring frequently, over low heat. Pour into a bowl and cool to room temperature.

Place 1/2 a cheese wheel in the center of the puff pastry, on a sheet of parchment. Spoon half the apple compote over it. Place the other half wheel on top of that, and cover with the rest of the compote. Bring the pastry up and pleated it, so the top of the pastry looks like a drawstring bag and pinch to seal. Make sure it's sealed really well, so it doesn't explode like mine did. It's totally cool if the apple compote peeks out of the top. Brush with non-dairy milk.

Place cheese and parchment on a baking sheet. Bake 45 minutes or until golden brown. Let rest 5 minutes. Serve with fancy water crackers, baguette, or in my case, cheap french bread from Jimmy John's.