I’ve been pretty good at this whole blogging thing lately. Watch, I’ve just screwed myself over. Anyway, I’ll start with something healthy. You know it will quickly descend into sugar gluttony so how about a salad?

Red leaf lettuce, cucumber, and chopped up bits of sheese blue cheese. Not quite real blue cheese but it works in salad. I used some of my mom’s homemade French dressing which I found in the fridge. French dressing aka glorified ketchup vinaigrette. 

The scramble is probably the best I’ve ever made. Crumbled extra firm tofu, nooch, and some Fox Point seasoning – which is basically herb riddled crack. 

Now for some dessert. Spritz maybe? Yeah, I’m Norwegian, what of it. I like my spritz, my krumkake, kringla, lefse, and what have you. Even when its not Christmas.

The recipe is basically a vegan rip off of Betty Crocker (how I loved that mythical woman)


This is a small recipe (I only had one stick of EB) so feel free to double it.
1/2 c. EB, room temp
1/4 c. sugar 
1 c. 2 tbsp. flour 
1/8 tsp. salt 
1 tip vanilla (1/4 tsp) 

Cream EB and sugar, add vanilla. Mix in flour and salt. You might need to add a bit of soymilk.  Load into this:

And shoot (hehe) onto a very lightly greased cookie sheet. One click, pull up quickly. The sheet needs to only be lightly greased otherwise the cookies won’t stick and they will never leave their safe cylindrical home. Same thing applies to parchment – if you can get it to work on parchment by all means let me know. Bake for 5-8 minutes – until the cookies are set but not brown. Barely golden as my mom would tell me. Makes 20 cookies.

One type of cookie clearly isn’t enough. So here’s some more.

Chewy Banana Cookies

And some walnut ridges. I named them, I don’t care if I stole the recipe from VegNews. I slightly modified it (I left out the chocolate chips and used white flour instead of oat). And damnit, I want to name a cookie. Besides, they have cute little ridges from me using my fingers to smash them down. 

Maybe sometime when its not way past my bedtime I’ll post a recipe.



We have wonderful neighbors here in Ames. They invite us for dinner and speed scrabble. We loan each other ingredients and baking pans. AND when they dumpster dive they bring us treats. Like today when we got bread from that ubiquitous overpriced bakery chain. 

I like sticking it to the man with blueberry bagels. 

I also baked sunflower cookies and am marinating tofu which will go into stir fry.

Asian Marinated Tofu

1 lb. Extra firm tofu

Slice and press for at least half an hour.

1 tbsp. olive oil

2 tbsp. tamari

1 tbsp. red wine (sake or sherry would be better, but I had open red wine)

1 tbsp. cider vinegar or rice vinegar

1 tsp. granulated garlic

1 tsp. granulated onion

1 tbsp. minced fresh ginger

3 tbsp. water

1 tsp. dried red pepper flakes


Combine all in an oven safe pan, add tofu, cover and refrigerate for 30 minutes at least. It can also be left overnight. Flip tofu halfway through marinating.

Preheat oven to 375ºF and bake for 35 – 45 minutes. Add tofu to stir fry or serve on its own. The juice is wonderful added to stir fries as well. Mix with a little cornstarch and you got yourself  a little sauce.


I have been eating, and baking, but not documenting. For this I apologize. As we speak I have apple pie bars sitting in the kitchen, but no camera to show them off. So instead I’ll share the recipe. It started off as a tester, but I was forced to change the recipe so drastically that I think it can be printed on its own. They are pretty healthy too since they use whole wheat. Well I’ve been telling myself they are healthy anyway. 

Reverse Apple Crisp

       These have a thick base and thin apple layer, which is how I like my apple crisp.

1/2 cup canola oil 
1/2 cup demerera sugar 
3 tablespoons maple syrup 
1 teaspoon  molasses 
1/4 cup soymilk

2 1/2 cups white whole wheat flour 
1 teaspoon baking soda

1 teaspoon cinnamon 
1/4 teaspoon salt 
3 medium apples, cored and thinly sliced or chopped
1 tablespoon cornstarch 
1/4 cup demerera sugar 
3 tablespoons soy milk 
1 teaspoon cinnamon

Fruit layer:

Combine all the fruit ingredients and cook, covered, until the syrup thickens and the apples are cooked through. 

Base Layer: 
Preheat oven to 350°F. 
Grease one 9×13 or two 8×8 pans.
In a bowl mix together the oil, sugar, maple syrup, molasses, and soymilk. 
Add the flour, baking soda, salt, and cinnamon and stir until crumbly.

Press the dough into the baking pan and top with the fruit mixture. 
Bake for 20 minutes or until the cookie base is firm and a gold color.


I’m currently counting down the days to my end of ‘bumdom’. I start school in a little over a month and then its back to the grind of papers, books, and the general use of my curvy canyoned brain for things other than cookies and quizzing myself on world geography. It will be nice to feel useful, or at least hopefully making myself more useful. Until then I will try to keep myself occupied with housework, books, and goodies. Which with Christmas coming up shouldn’t be too difficult if I can motivate myself.

Obama for the Win!!!

Victory tastes sweet. This is the first election where my vote got my candidate the win. Its nice to actually celebrate on election night. Which we did with rummy root beer floats. And a new drink called a lumberjack, which I will not be having again. It consisted of gin, SoCo, apple brandy, and maple syrup. Its like a shot of pancakes. There were also VWaV raspberry chocolate chip blondies made with homemade raspberry jam. 

Raspberry Chocolate Chip Blondies

Raspberry Jam

Plus my sweetheart and I made lasagna with the soyrizo and teese I got on my care package. There were also olives, baby bella mushrooms, and red peppers in there.


Cookies Part Deux

So here are the finished, frosted cookies. Note to self, never agree to a baking project on a holiday weekend that I also have to work. I did the typical roller coaster of frosting being fun for the first third, then annoying for the middle, and finally I settled into that zen state of ‘one closer to being done’. So here we go. I wish I could say I’m really proud, but I’m just happy. They look ok, taste great, and best of all, they get delivered tomorrow morning.

Now I have to figure out how to store all of these, and still, how to transport them tomorrow? Hmm…


But that will be solved in the morning. For now I’m tired, coated in a glaze of powdered sugar and exhaustion. The rest of my night consists of finishing my book in nice clean line-dried sheets. And taking advantage of that extra hour.

Little Africa pt. 1

After dealing with so many small children last night I wanted some comfort food. No traditional comfort food though. So I cooked up some collards and a potato. With smoked paprika, garlic, onion, rosemary, and thyme I created a Spanish version of colcannon. And it really hit the spot. 

This morning I embarked on the great cookie extravaganza. But first I had to try the persimmon I got at the coop a few days ago. 

But onto the adventure. Here we have maybe 1/2 the cookies I made this morning. 

Aren’t the Africas cute! I’m really excited to decorate them. I want to make a few that are physical representations of the continent. I thought a political map would be really cool, but there are far too many small countries. Poor Togo and Burkina Faso would never translate into frosting. So I think I’ll do a few that highlight South Africa since thats where my friends do their work. The small cookies will be decorated with single color bases them designs on them resembling the cloths and artwork of some of the many unique and amazing African tribes. 


Alas, VeganMoFo is over today. I’m proud of the number of posts I made. And I will try my best to keep up with the bloggin’ and writin’. Have a happy halloween everyone!

First Vegan Fail

My veganizing attempts have turned out pretty well so far. If not delicious at least on the right track. But Friday I met my match. I knew it was going to challenge me, and it will require much more testing and improvisation before its where I want it.

I’m speaking of krumkake. My favorite Norwegian sweet. Its like a waffle cone but with a much more delicate sugary dough. We always eat them plain, but its common to fill them with whipped cream and lingonberries. The recipe is very egg heavy, which in vegan baking is always the bane of perfect dishes. Butter and cream can be easily dealt with. But the egg is a wily opponent. 

Disclaimer: Here is the recipe I used, but bear in mind it does not yield good results. I’m posting it with hopes that someone else will join me in the battle of the Krumkake. 

1/2 cup soy milk mixed with 3 tsp. cornstarch and heated until thick, then cooled

1/2 cup mild-tasting oil or margarine, melted and returned to room temperature

3/4 cup cane sugar

1 teaspoon pure vanilla extract

1 3/4 all purpose flour

2 teaspoons baking powder


With a stand mixer or handheld, beat the soy milk mixture, margarine, and sugar together until well incorporated. Add the vanilla. Sift flour and baking soda together and mix into the wet mixture. The resulting batter will be very thick, but will spread out on the iron when pressure and heat is applied. Follow instructions to bake on your krumkake iron.


When I made this the dough was nice and thick, but once placed on the hot iron it melted into a thin bubbly mess. I got one krumkake out of the whole adventure. Along with lots of crispy little bits. The taste was ok. What it needs is something to take the place of the egg white in holding everything together. Next time I’m going to try a flax egg.