what's new?

Well now, doesn't time just fly right by? I guess that means I must be having fun. ;)

Here's what's been happening chez Coutarel over the past few months:

Old stuff:

• I'm still teaching French before school at Laurelhurst Elementary and loving every second of it.
• Remy's still at PCC and loving it, too.*
• Tippen & Napoleon (our two cats) are cute as ever.
• My 101 in 1001 project has officially come to an end.

 New stuff:

• We bought a car.
• Our car got stolen.
• We got our car back. (!!!!)
• I started working at PCC in West Seattle. (As a second job.)
• I turned 27.
• We moved to a new house in Columbia City. (Well, technically Hillman City, but same diff.)
• We got three adorable chicks who are now in their awkward adolescent phase.
• I started a new project focused on reconnecting.
• I started a few new blogs (things that chelsea did & project reconnect), although I've been equally neglecting those for a while, too.
• I'm working on revamping this blog.
• We planted a kick-ass garden.

*We recently bought a lotto ticket (for the first time ever in the US!) and while discussing what we might do with $118 million, Remy decided he wouldn't want to quit PCC, meaning he must love it there! I was very impressed.

I promise I will do my best to keep you more informed on current events! In the meantme, I hope you all have been enjoying the beautiful Seattle sunshine!

feuilles

the beauty of fall is inspiring.

a little wax paper project with the hubby.

 

whales.

trees.

lips.

 

sweet potato almond/walnut maple cinnamon buns

It's Saturday morning. I wanted to make something delicious for my hubby. And I had just the recipe in mind.

 

Ooey gooey cinnamon buns.

Well now. Need I say much more? 

This recipe was in this month's Vegetarian Times, and can be found here. I knew the second I saw it the other day that I would be trying it soon. I didn't have pecans, so I used almonds and walnuts instead. And I woke up to discover Remy had used all but a smidgen of the vegan cream cheese when he got home last night, so I improvised on the glaze. It's mostly maple syrup & powdered sugar, with a splash of almond extract, but it gets the job done.

The recipe makes 12 and I was hoping to bring some to French brunch tomorrow with my mom, but I have a feeling they might not make it through the night. :)

Happy baking!!!

vegan cupcakes take over seattle!!!

I wasn't joking around when I told Paige, the best physical therapist in the world (mom, you are the best physical therapist in my heart, of course) that I make a mean cupcake. And sometimes culinary love is just the perfect way to show how much you appreciate someone! I wanted to thank her (and my amazing chiropractor, Chris; and my doctor, Dr. Hoffman; and all the staff at US Healthworks) for all she's (they've) done to help me heal. So I whipped up a few batches of the best edible thank you gift known to man - the cupcake.

The recipes were inspired/taken/modified from Isa Chandra Moskowitz & Terry Hope Romero's amazing book Vegan Cupcakes Take Over the World. 

They are absolutely divine.

Tiramisu Cupcake

Featuring golden vanilla cupcakes; kahlua/espresso filling; vegan cream cheese frosting; and cocoa powder, cinnamon and coffee beans on top!

I heard many a soul sigh that this was the best thing they had ever put in their mouth, although that might have something to do with the large amounts of mocha kahlua I used to make it yummy. (I warned the girls not to eat & drive - Paige said she blew a 0.036 right after eating it!)

Chocolate Raspberry Tort Cupcake

Featuring basic chocolate cupcakes; Crofter's organic raspberry preserves as filling; chocolate mousse (which is HEAVEN by itself) and fresh raspberries from Willie Green's on top.

I made up the name on this one and I've never actually had chocolate raspberry tort, but if it's anything like this cupcake, sign me up. This was a compilation of ideas from the book thrown together because asked what his favorite kind of cake was, Chris didn't hesitate for a second to reply raspberry-filled chocolate.

(I would also like to note I was told this was the "best f***ing cupcake ever eaten".)

Chai Tea Latte Cupcake

Indian Summer into Fall are my favorite culinary seasons, and who doesn't love a delicious soy chai tea latte? This moist and spicy cake features black & chai teas, soy yogurt to add depth and plenty of cinnamon, cardamom, ginger, cloves, black pepper, nutmeg & cocoa to warm you all winter long. Dusted with powdered sugar & stenciled spices.

 

These creations were made with lots of love and appreciation for my healers! I am feeling so much better thanks to them and could not express my gratitude better than these treats! Just imagine what they'll get when I'm 100% healed! :)

Happy baking!

what the hell does a vegan eat anyways?

Sorry for the long hiatus. Life has been kicking my ass as of late. I am currently healing from a crazy work-related back injury (more to come in future posts) and thought staying away from the internet prudent while on crazy medications. Drunk dialing is one thing, vicodin/muscle-relaxant-induced blog posts are quite another!

Anyway, I have been inspired by a whole shlew of blogs I follow, including but not limited to what the hell does a vegan eat anyway? and Vegan Score and crab & bee and have been documenting certain delicious meals that show just how amazing a vegan diet can be! I thought I'd share some of my latest and greatest creations so that you, too can eat delicious vegan meals!

Vegan Sloppy Joes!!!

(featuring vegetarian sloppy joe mix from

Fantastic Foods, fresh onions & Rudy's whole wheat buns)
Mix the mix with tomato paste & oil.
Toast your buns.
Add whatever condiments/extras you like!

No-Cream Creamed Corn!!!

 Easiest and most delicious creamed corn recipe ever:

8 cups corn kernels (fresh is best, of course)

3 tbs olive oil

2 medium leeks, thinly sliced

1 tsp salt

1/4 cup fresh dill, chopped (dried is ok, too)

1. Puree 3 cups of the corn with 2 cups water until smooth.

Strain mixture through sieve and discard solids (I've kept them, tooand it's equally delicious).

2. Heat oil in a skillet over medium heat, add leeks & salt and sautee1 minute. Add remaining 5 cups corn and saute 2 more minutes.

3. Add corn puree to corn-leek mixture and bring to a boil.

4. Reduce heat to low & simmer 15 minutes, stirring often.

5. Remove from heat & stir in dill. Season with salt & pepper & enjoy!

I haven't EVER had left overs with this recipe, no matter how much I make!

Green Onion Pancakes!!!

 2 cups flour

2 tsp salt

1 tbsp peanut/canola oil

1 cup boiling water

1 tsp sesame oil

1/2 cup thinly sliced green onions (we use fresh green onions from the garden whenever we feel like it)

peanut oil for frying

 Basically make a dough with the first four ingredients and knead 10 minutes.

Let sit 30 minutes, covered in a warm spot. 

Roll it out into a big rectangle, brush on sesame oil & sprinkle with onions.

Roll up into a roll and slice off 8 slices. Flatten them & roll them out (see above).

Cook on medium high heat in oily skillet 2-3 minutes each side until golden brown.

 Absolutely divine with soy sauce!!!

Veggie Bouillon!!!

I have been saving scraps from our CSA box, stored conveniently in used cups from work in the freezer and FINALLY got around to making a DELICIOUS veggie base for soups this winter!

 Our fridge is filled with venti starbucks cups of veggie parts.

 Which may include bits of zuccini, garlic, onions, beets, carrot tops, celery, leeks, cauliflower &

broccoli stalks, corn cobs, beet & turnip tops, ends of beans, etc etc.

 It all cooked into a delicious soup base.

And now my freezer is filled with handy veggie bouillon cubes.
I highly recommend this easy food project to everyone!
Crab & bee talk more about it here.

CSA Box Scramble!

 My favorite breakfast of late has been a tofu scramble 

incorporating whatever's in our CSA box from Willie Green's Organic Farm out in Monroe.

Last week was tofu with rainbow chard, carrots, beets, onions, garlic and tomatoes.

PLEASE steal my ideas and share your own with me!!! Recipe sharing is the best EVER & right now is the season! Coming soon: Best vegan cupcake adventures yet!

Happy eating!!!