Weekend Fare

This is my crazy curry concoction that is loosely based on the Curried Udon Noodle Stir Fry in Veganomicon. I made the same sauce but made rice instead of noodles, baked tofu (that was marinated in soy sauce, garlic, rice wine vinegar, ginger, and a little maple syrup) instead of sietan, and boiled a cut up potato to throw in there as well. All in all it came out good. I didn’t have fresh ginger or hot chilies tho, and I think that would have kicked it up quite a bit.

I’d still like to figure out how to replicate the amazing masaman curry at me and Ethan’s Chinese place.

Sunday night I went all out and made a pizza (with homemade crust). I didn’t have my good crust recipe on me, so I had to resort to finding one online. I wasn’t happy with the texture of this one so I am not going to share that recipe. But it also wasn’t bad. Next time I make a crust I want to try putting crushed garlic in the dough…I need a more flavorful dough!

This pizza is topped with sauce, spinach, green pepper, fakin bakin, some spices, and a pepper jack, colby, and muenster cheese blend. It came out wonderfully (tho I really want to cut cheese out of my diet again).

And my last cooking creation of the weekend was these cookies, which are still tied for my favorite of all time. I made them last night (a half recipe) and they are G-O-N-E. As you can see, Ethan photographed them on my chili pepper plate. I have been attempting to collect up different neat plates to display my food stuffs on. If I were taking the picture I would have gotten the whole thing in the frame cuz this is a great $1 plate.

The only change I made from the original recipe was that I used half whole wheat pastry flour (I think I could have used all WW flour but I once had a bad experience doing that in a cookie recipe).

Chewy Chocolate Chocolate Cookies from The Post Punk Kitchen

Ingredients
3/4 cup canola oil
2 cups sugar
2 teaspoons vanilla

1 tablespoon + 1 teaspoon whole flax seeds
1/2 cup soymilk

2 cups all purp flour
3/4 cup dutch processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Directions
Preheat oven to 350 F.

Grind the flax seeds on high in a blender (or food processor) until they become a powder. Add soymilk and blend for another 30 seconds or so. Set aside.

In a large bowl sift together flour, cocoa, baking soda and salt.

In a seperate large bowl cream together oil and sugar. Add the flax seed/soy milk mixture and mix well. Add the vanilla.

Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again.

Roll dough into 1 inch balls and flatten into a disc that’s about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.

Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.