Truffle Time 2012

Truffle time is here again! This is my third year of making and selling handmade, vegan truffles on Etsy. Two new varieties are gracing the stage this year, spicy chili with tart cherries and orange spice! Regardless of what your plans are on February 14th, now is a great time to send some light to the ones you love.

Flavors: Peanut Butter, Toasted Coconut, Almond, Spicy Chocolate Cherry, and Orange!

Presented in heavy-duty boxes with silver reinforced corners. Each box can be personalized with your own custom message, typed on waxy paper.

Boxes of Six or Eight are available and can be shipped anywhere in these United States. Shop here- http://www.etsy.com/shop/theveganette.

Enjoy!

NRG

Chocolate Peanut Butter Pillows and A Mitten State

Last weekend, I took a brief tour through Michigan to honor the nuptials of K&L. It was great to reunite with nine of the women who (at different times) shared a roof with me during my days in the Great Lake State. After a rush of clanking glasses and confetti'd incense ceder, I headed over to Three Rivers where I spent some days building terrariums, wandering through thrift stores, and hearing the brilliant brainstorms of EU and SMO. We cooked a few meals together between SMO's mossy cabin and EU's wallpapered double-decker home including Chocolate PB Pillows from Post Punk Kitchen, a Panang Curry, and build-your-own breakfast burritos with tofu scramble, beans, avocados, cilantro, lime, and grapefruit wedges.

Grateful to have seen these tweed-clad and bookmobiled gals who are challenging and hilarious and true forces in their hood!  Of course, we went to the beach to seek out treasure near the lake water and the air off the lake water and the silver-haired heroes who come to sit in cars and watch waves. It was an unseasonably warm few days of texture and light and good company.
 

 
Back in Brooklyn,
NRG

Kale Pesto Bowties with Baked Tofu

Snow days in Brooklyn! Saturday afternoon was a few dreamy piano chords and the significant silence that follows the white blankets, fallen. LP and I stayed in. Two blocks away in the park I'm sure birds were walking on snow over ice over a lake but I only know that because Kay Ryan told me. I was quiet and surveyed the refrigerator to find a handful of materials to make this simple meal. Kale pesto is a deliciously earthy alternative to your average summertime basil pesto and spares you a few pretty pennies. This recipe uses walnuts, but if you are feeling really fancy you can use pine nuts. Makes enough to keep and use all week.

2 cups walnuts (toasted)
3-5 cloves garlic (sliced thinly)
1 bunch kale (any kind, rinsed and chopped)
1/4 cup nutritional yeast
1/2 tsp. salt
ground pepper
squeeze of lemon juice
olive oil

Heat a large frying pan over medium-high heat. Toast the walnuts dry in the pan, stirring often. Once the nuts look toasted, remove from pan and place in a bowl to cool. Rinse the kale, chop and remove thick stems. In a large food processor, process the walnuts and garlic until in very small pieces. Add the kale, nutritional yeast, salt and pepper and process until all pieces are small. Wile the food processor is running, add the lemon juice and olive oil until the mixture retains a smooth consistency. Add pepper, salt, and lemon to taste. To store, pack in a jar and top with a layer of olive oil before sealing.

Enjoy,
NRG