Random

[hsapiens]

1. Fake Chicken Breakthrough? -- I'm not necessarily a fan of fake meats but I own that they're very handy for a vegetarian who is trying to feed veggie-phobic omnivores. Though how anyone can not love brussels sprouts and eggplant and squash? I don't know because they are all super-delicious.

I tend to stick with crumbles or veggie sausage because they do a good job of approximating ground meats but I'm all for any product that reduces the number of animals killed in our farming industry. Even if it's highly processed. A word of caution, there's some verbiage in the article towards the bottom of the first page that might be upsetting if you're squeamish about meat coming from organic bodies.

2. Ancient cemetery in York could be Roman gladiators -- Sweet! And potentially a treasure trove of information. I hope I'll get to see some articles about this find.

3. Worst kept secret: Apple has a new generation of the iPhone. I stopped listening when they brought up the guy to announce that Farmville will now be an App. *rolls eyes* Steve Jobs is looking mighty thin. I hope he's continuing to do well; pancreatic cancer is a wicked nasty cancer.

4. Look for sign-ups for sg1_lims to open up tomorrow evening!!!!!!

Comments

[hsapiens.livejournal.com]

That's why I warned. I know some of the folks on my f-list have issues they'd rather avoid. I'm weirdly macabre.

As a vegetarian, of course I can't do much more to eliminate meat from my diet but I do try to have several vegan days each week. Lately I've been experimenting with raw food. Not as an entire diet but for snacks. Mostly because I'm lazy.

No, no, no! Brussels sprouts are seriously delicious. I buy them even off season and keep them in the fridge at all times. They're AWESOME when roasted. Sometimes, I make a whole meal out of them.

[aizjanika.livejournal.com]

I'd love to know how you cook Brussels sprouts so that they turn out delicious. How do you roast them? I love roasted eggplant, zucchini, asparagus, etc. This sounds like it could be good if only I knew how. hehe

[hsapiens.livejournal.com]

It's the simplest thing. Trim ends and halve. Toss with olive oil. (I use my hands to make certain they're coated evenly.) Single-layer them on a cookie sheet, cut side down. (I use that non-stick foil so that ) Top with fresh ground salt and black pepper. (I use fresh ground because they're coarser than pre-ground.) Bake in a 400 degree oven for about 20 minutes. I include the looses leaves that come off during trimming in the pan because they get really crispy; I consider them a treat.

The Veganomicon mentions throwing in some garlic cloves about 5 minutes before they're done but I've never wanted to because the sprouts are so good all on their own. And now I'm hungry for them. Guess I know what I'm having for dinner!

[aizjanika.livejournal.com]

That sounds yummy. Is this recipe from Veganomicon? I have that book, and for some reason haven't done much with it. I love the idea of the garlic, though. I put garlic on nearly everything. :-)

Thanks!

[hsapiens.livejournal.com]

I did get the idea from the Veganomicon. I usually love all the garlic in the world, too, but the creamy brussels sprouts are a milder version of sprouts and are a bliss unto themselves. I like both the sharper, sprouty flavor and the milder, creamy version.

I've been shocked at how much I love the recipes from the Veganomicon. I usually use recipes as suggestions. I have a veggie I want to use and I start looking at recipes, find a couple that look interesting and kind of combine two or three or otherwise improvise. I faithfully follow the directions in Veganomicon, though, and LOVE the dishes. Seitan with Kale, Brussels Sprouts, and Sun-Dried Tomatoes fed only half the people because we LOVED it and all had seconds. Grilled tempeh (& smoky collards) is a quick & easy crowd pleaser. Nothing from it has been bad so far and the hits are homeruns. I love the book!