Daily Archives: September 20, 2011

Rawcous

snacks - vegan

So far today I’ve done a quick photo shoot, walked Julius, washed and folded laundry, studied lines, answered emails…

…paused to eat…

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Two new energy bars to try, courtesy of Pashen

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I tried half of each – they’re basically the same, except one has a thin layer of Cacao on top. Both are yummy, and not as seed-y as other brands.

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Figs are PERFECT right now – you can grab organic ones for cheap

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Just realized I’ve only eaten raw foods today!

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(Well, except for all the candy)

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My after-meal habit has definitely increased lately – I’m up to 2 pieces at a time now. Can you believe I’ve never tried Salt Water Taffy before?!?

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As a kid I steered clear of this stuff because I thought it was, uh, salty. But as you can see, it’s pure sugar.

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Back to my to-do list – thank goodness I have a couple extra virtual arms to help me out now. A few interns have joined T.A.D. team, and will be helping me out with the blog Twitter feed (different from my personal one), Facebook page, monitoring comments and other social media duties. You’ll be hearing from them in future guest posts!

Beer Me

baking - recipe - salads - vegetarian

Manic Monday!

After brunch at Auntie Em’s, I ran around town all day, ending with an afternoon rehearsal for “Girlfriend.” This is the third project in two weeks that I’m shooting, so the second I got home I cracked open a cold one.

No I didn’t suddenly start drinking alcohol again; Abe wasn’t crazy about the 4-pack of Stout in the fridge, so I decided to make some bread with it.

(Mmmm. Beer Bread.)

Honey Beer Bread, actually – adapted from this recipe by Rainy Day Gal. I used a recent Old Bank batch that Joy had cultivated:

Combine 4 cups of all purpose white flour, 1 TB + 1 tsp. Baking Powder, and 1.5 tsp salt

Add 1/4 cup honey and the entire 16 oz. can of Stout

There was something meditative about stirring this foamy concoction…

…it comes together faster than you can say “Doh!”

Poured into two containers lined with wax paper – an 8×8 Pyrex + a loaf pan

Brushed with melted Earth Balance Coconut Spread on top

Into a 375-degree oven for 30-35 minutes, until an inserted knife comes out clean from the centers

Talk about rustic looking!

Washed out the bread bowl and tossed a simple salad in it –

Romaine, tomatoes, carrots, and Wafu Carrot Ginger Vinaigrette

Plus a hunk of beer bread

“Interesting,” Abe said when he took a bite.

There’s definitely a strong beer flavor, probably because I added more than the original recipe called for (I wanted to use up the entire can)

But that’s not a bad thing – actually, it tasted really yummy with sweet stuff! Abe added more Old Bank Honey to his, and I spread some Bonne Maman Fig Preserves on an additional piece for dessert

More fig action

I can’t believe how easy it was to bake my own bread! For those of you as afraid of yeast and baking as I am, beer bread is the answer. The rest of the loaves got cut, and are now being stored in the freezer for a quick thaw/toast whenever we want it.

What other vegetarian beer recipes should I try?