Back from computer limbo.

I'm actually still kind of in it, since the machine I'm working on now is just a temporary one on loan from the guy who has my Dell. A number of things happened in the span of a few weeks: First, my big fancy computer had a small fire and quite dramatically gave up the ghost. I was sitting right here, plugged in my cell phone to charge (this was in the Samsung Behold II days; that phone eats chargers and I was once again relegated to using the USB cord), and I suddenly smelled electrical burning and then *poof*, my computer just blinked off. I set up my old Dell, which isn't big and fancy, but it works (albeit a tad loudly), and gave the dead one to a friend to look at. Sure enough, burned a hole right through the motherboard and took out the memory and processor with it.

Then the Dell woke up one morning with a bad case of Blue Screen of Death.

So, while Matt is trying to recover what I had on it (namely brand new downloads of the Dessa and Adele albums), I will post all the foodie things I've been up to while suffering computer withdrawals.

Filed under "Totally Awesome," I'm testing for Alicia Simpson. Today I finally got some stuff and made her zucchini fritters. No, you can't have the recipe, but you can have a picture.



Last Easter Sunday was the Worldwide Vegan Bake Sale. I posted a gazillion pictures on Facebook, but here are a few of the things I brought:



Hannah Kaminsky's Root Beer Float cupcakes from My Sweet Vegan, Isa's Lemon Gem Cupcakes (made to look like little aquariums), and my own orange creamsicle cupcakes.



I think the aquarium ones went a little slower despite the cheap price due to 1. Hello? Blue food. And 2. I had to bring everything in a crazy old lady cart and when said cart fell off the bus, these guys got the worst of it. Note for future bake sales: bring extra frosting for spackling. Anyway, they had Fruit Pebbles in the bottom, so it looked like aquarium gravel! Super cute.

I was asked if I would give up the recipe for the orange cupcakes. Here you go:

Orange Creamsicle Cupcakes
Makes 12-14

1 1/3 cups all purpose flour
2 Tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup orange juice
1 tsp apple cider vinegar
1 stick vegan margarine
1 cup sugar
1 tsp orange extract
1 1/2 tsp bourbon vanilla extract (Trader Joe's has this)

Muffin pan, cupcake liners. 350° oven. You know the drill.

Sift together in a medium bowl all the dry ingredients. In a mixer, beat the margarine and sugar until soft and creamy and not melty. Quickly add the OJ, vinegar, and extracts. Beat until blended. Add dry mixture, and mix until moistened but don't overmix. Fill muffin cups 3/4 full. If you go over (I did), either eat it raw or make additional ones in another pan. Be sure to fill any empty spaces in your muffin pan with water so your cuppers bake evenly.

Cool in pan for ten minutes, move to rack to cool completely. Frost with your favorite vegan buttercream frosting, but make it extra vanilla-y. Lazy vegans: Pillsbury Buttercream Frosting may be vegan. I am waiting for them to return my email about where the mono- and diglycerides are sourced. In the meantime, just whip up some Earth Balance with powdered sugar and vanilla. Frost. Decorate with candy orange slices and popsicle sticks.

Christmas 2009, my job clearanced out a bunch of crappy little appliances to 90% off, and I scored an omelet maker for $1. This thing makes bitchen vegan omelets. You can use the recipe in Vegan Brunch, or just experiment like I did with lite silken tofu, cornstarch, besan flour, kala namak (black salt) turmeric, and whatever else you like. I have found that my perfect omelet has fresh spinach blended in, mushrooms, green onions, and Daiya cheddar.



Here's one with some sweet potato frites (that got a little...brown...in the oven).



This is something I threw together because I love Ethiopian food, and had all this stuff in the house. Also, everything came from the corner store a block away! Those "vegan-meal-from-convenience-store-ingredients" challenges would be unfair if I participated. Anyway, It's a bag of yellow split peas (soaked, drained, rinsed)slow cooked all day on low with about six cups of water. Then add onion, green pepper, lots of grated fresh ginger, salt, cumin, turmeric, crushed dried red pepper, chopped carrots, a small chopped up head of cabbage, two minced cloves of garlic, and a bay leaf. Slow cook another hour or so, or until you can't stand it anymore and have to eat. No rules, no measuring. Just put in the stuff you like.



Now, filed under "Stunt Food," but not nearly as awful for you as say, a Luther or a Cherpumple...Lasagna Cupcakes!



Now, if you've made it through all that, I just want to remind everyone to subscribe to Midwest Vegan Radio on iTunes. Like it on Facebook. Bring it up on your pages, blogs, and in awkward silences in work meetings. Become a mentor, or, if you're a new vegan, find out more about getting a mentor!

Okay, kids. Hoping that isn't all for a while. I'm still testing, baking, and got a lot of irons in my vegan fire right now. I've also got a Big Birthday coming up, a possible trip...and all the while, trying to drop some weight. Look forward to some lowfat recipes!

More from the test kitchen

Eggplant Lentil Chili Molé with Fresh Corn and Scallion Cornbread. This was totally worth the week-long hunt for an eggplant.

Edamama!

Here's another "lowfat" recipe for the new Isa book. I put that in quotes because it certainly doesn't taste lowfat. Light and fresh, yes. Green, yes. But I absolutely do not miss the olive oil and walnuts in this pesto.

Not to hurt it's feelings, but this dish doesn't make for a good picture. These are the best two of the 20 or so I took.

Fall.

Autumn is the best time of year. In Minnesota, the summers are too hot and humid, the springs are filthy and cold, winters are unbearable, and the falls are beautiful. Notice how when you go outside in the fall, it smells like a campfire? What's that about? I love it, though. I also dig wearing jeans, sweaters, and my corduroy jacket. I love Halloween and Thanksgiving (although a fall harvest holiday, it's usually very much winter when it comes), and the chilly apartment feels perfect with a cuddly blanket and cats that cuddle; if not with me, then with each other (aw!).

My other favorite thing about Fall is soup. Hearty, warm, and comforting, soup is just the perfect meal for a lazy, chilly day. I planned to hit Whole Foods today, but it's been drizzly all day and my couch is just so comfy. I don't work until 1pm tomorrow, so I'll go before work. That means I have to cut myself off after two at Vegan Drinks tonight.

This soup is going to be in the new book by Isa. I am so behind on testing, it's sad. I really want a job that's 8-5 with weekends and holidays off, so I can be a worthy tester.

And without further ado, Lotsa Veggie Lentil Soup.



About 45 minutes later.



And with a slice of freshly baked sesame flax bread.

Curry Laksa

A delicious little Malaysian-inspired noodle soup full of bok choy, red peppers, and tofu. Very light and fresh, and incredibly easy to make (if you microplane your ginger, which is the only way to mince it without wanting to kill it).

Break's over.

Isa is back to posting recipes for us to test, and it's time for me to get up off my lazy arse and get in the kitchen. Since VeganMoFo is coming up in October, I really should start working out my skills. That means more cooking and more blogging.

She posted a slew of stuff, but this is what I had all the ingredients and patience for this evening.



Open Faced Portobello Reuben with Thousand Island White Bean Spread.

I wish diets were always this delicious.

Whore's Quinoa

I dropped $137 at Whole Foods this week, all on testing stuff. I made this tonight. If you love spicy, you'll love this version of Pasta Puttanesca, using quinoa instead of totally fattening spaghetti. Truth be told, I may have the leftover sauce with some totally fattening spaghetti.

Smoky Tempeh Stew with Greens

Feast your eyes.



A year from now, when you get this book, remember to use artichoke hearts instead of lima beans. Unless you're some kind of lima bean freak. Freak.

New book to test!

So, after testing brunch and cookies (well, I pretty much gave up on cookie testing due to my issues with face-stuffing), Isa posted the first two recipes for a healthy vegan cookbook. Low in fat, high in fiber and whole foods, and also ingredients that are easy to find and afford. It should be the perfect cookbook, as she says.

The first recipe is for Yam and Black Bean Soup with Cilantro and Orange. It calls for a cup of OJ, and the orange tasted so good in it, I garnished with a little fresh orange zest.



I plan to test every single recipe. I'll be making some good food, maybe losing a few pounds, and cooking all. the. time.

Also, I got a new job! I'll be working very close to home, I know the store manager, and I get a fat discount. I love my life. Things are definitely going to get more active around this here blog.