Wolffie Strikes Again

WOLFFIE'S BANANA BLUEBERRY MUFFINS
p. 274 LDV
Prepared 12/14/06

As I don't eat bananas (yet had some hanging around the house), I cannot comment personally on this recipe. But the feedback that I received from friends and family indicated that these muffins were good and sweet and tasty. I can't tell if they are dark because of the molasses in the recipe or if it is because I used frozen blueberries and some of the juice oozed. Shall we say a little from column A and a little from column B? Either way, these were well received and straightforward to make.

I Sure LOVE Gravy

MERCIFUL MISO GRAVY
p. 182 LDV
Prepared 12/12/06

Yeah, its true: I really love gravy to slather on a big mound of mashed potatoes (a.k.a. cloud fluff around here) and some sort of faux-meaty thing, or even beans. Anyway, I am also sometimes pressed for time or the spirit isn't moving me or what have you, so gravy doesn't get made around these parts very often. But I was really glad to have made this. It was rich and flavorful and said flavors were yummarello. My skeptical omnivore of a toddler daddy even appreciated it, saying he liked it because it was tasty without trying to be something that it wasn't. Plus, to be candid, it wasn't very difficult to make at all. I highly recommend to you.

Perfect Pesto Indeed

I wanted to make some pesto, and I did. Did I have the parsley called for in the recipe? No, so I substituted steamed kale. I finally have fake Parmesan cheese too!


PERFECT PESTO
p. 80 HIAV
Prepared 12/10/06

Served upon pasta, steamed sweet potato, green beans, kale and cannellini beans. Quiiiiiiiiiiiiite yummy, though I will admit a bias-- I am a complete lover of all things pesto! Adding miso was a completely awesome idea (one which I would have never come up with on my own) and gave the pesto some extra body. It was hella garlicky so my advice is if you are a garlicphobe than one or two cloves will do. Plus, as noted above, its a great way to sneak some extra leafy dark greens into your meal! The kid ate with gusto!

Comfort Food, Thine Name Is Vegetable Jumble With Cornmeal Crust

VEGETABLE JUMBLE WITH CORNMEAL CRUST
GOV p. 164
Prepared 12/7/06

This recipe was up against some major expectations because our household frequently makes the tamale pie found in one of the many fine Moosewood cookbooks and it never fails to please. However, this one didn't disappoint. Made with fake meat grundles (a.k.a. crumbles, which, to be honest, does sound more appetizing), this recipe had a good amount of underlayer and the cornbread crust was yummy. I loved the addition of chopped chilis to the top, in the future I will get the spicier type and Go Big With Flavor. Another straightforward and tasty dish from the lasses, and it is especially good in this chillier weather that has beset us.

Oh, I used Boca grundles (my first time using them, by the way) and omitted the Worcester sauce and chili powder, while adding in some Braggs and a few other spices.

Thanksgiving, Somewhat Later-- But No Less Thankful

I've been away from my home- and therefore my computer and kitchen- for the last little bit. I have some reviews from Thanksgiving, though. I had a lovely one, and I remain thankful for my wonderful friends and family, good health, and my loyal blog readers!



CRANBERRY APPLE CRISP
LDV p. 234
Prepared 11/23/06

We are fortunate to get a box of produce delivered to us a couple of times per month...a time and sanity-saving measure. The day before Thanksgiving, our box contained fresh cranberries and apples. I had just seen this recipe. Fate.

As you will recall, I don't eat cooked fruit, but the males of the home made short work of half of this crisp, which I actually made for breakfast. Both of them said it was deeeeeeeelicious (in their own ways, of course), as did my lovely quasi-mother-in-law, who visited us the next day. It was easy and fun to make, and smelled divine during the baking process. I am going to recommend this!

Now, what would a very small family, whose membership is comprised of an omnivore and vegetarians, have for a Thanksgiving meal? Those of you shouting, "PIZZA IN THE SHAPE OF A TURKEY!" are correct.



PIZZA CRUST
LDV p. 301
Prepared 11/23/06

I got kinda into making this dough, it was a fun thing to do on our mellow TG day. "It turned out to be really good, even though it was in the shape of a turkey and the dough wasn't even throughout. It was also really easy to work with and didn't rip the way other doughs sometimes do."

Recommend? "Yeah!"





And for dessert...I made a pie featuring a homemade pie crust-- my second pie!

NUTTY PIE CRUST
GOV p. 196
Prepared 11/23/06

S. Kramer and T. Barnard told me that this was nutty and spiced, but I didn't really taste these flavors in the crust. My tastebuds were trying, though. It was pretty easy to make, and it seemed to be better after having a pie filling in it for a couple of days. I feel like if I can do it, so can you. You may prefer cooked fruit in it, though...I chose chocolate.



DEATH BY CHOCOLATE PIE
GOV p. 194
Prepared 11/23/06

Very simple, smooth, really a nice treat as we don't indulge in pies very often. It was devoid of any weirdo soy flavor-- a concern of my partner given that a full package of tofu is a major part of the ingredient list. It wasn't overwhelmingly chocolatey, just nicely balanced. Go for it!