hey kind friend....

(hint: pause the music on the player to the right -------->  before playing this video)
yesterday was beautiful and sad.  i find it odd it could be both.  but that is how it felt.   it marked the one year anniversary of losing a friend. i refused to go to that place in my mind that remembers how keith was taken from everyone.  i did not think it deserved my time and energy.  but the weather was warm, breezy.  it was a helpful remedy to ease through the day.  to help stay positive and think of the good stuff.  i did some yoga with the windows open.  the birds were alive and singing.  it refused to be a crummy day for me.  just wasn't happening.  and i dont think keith would have wanted anyone's day to be crummy.....


speaking of crummy.  i came home from work today with a headache.  nothing that an aleve and some brownies can't cure.  i was crrrraaaavvving chocolate.  need it. want it. got to have it.  i found a recipe for a vegan pan of the delish fudgy goodness that i thought looked interesting.  one thing i did change - it called for 1 cup of water.  you mixed this with 1/2 cup of flour over heat until it made a paste (odd i know, but it works).  instead of water i used coffee.  it enhances the chocolate flavor.  also, you really need to use muscle to mix this "batter'.  it was very much like a fudge texture the entire time, never runny or liquidy.  i was a bit nervous before it made it into the pan, but..... i am eating the baked product as i type (well, sort of) and i have to say, scream and shout "THESE ARE POSSIBLY THE BEST BROWNIES EVERRRRRRRR! well, maybe not ever. maryann from the clipper makes a kick ass batch.  but these are awesome.  fudgy - check.  moist - check.  chocolate - check.  i needed a huge glass of ice cold almond milk to balance the rich flavor.  i think that is a win!

So help me if you can I've got to get back To the House at Pooh Corner by one You'd be surprised There's so much to be done Count all the bees in the hive Chase all the clouds from the sky Back to the days of Christopher Robin and Pooh

yesterday catie and noah ventured to syracuse to stay "at emmy and billy's house" (in noah's words).  we decided to skip the chuckie cheese visit (thank you) and take noah to the rosamond gifford zoo.  it was the first beautiful day this spring.  a great day for walking outside!  we all really enjoyed the penguins!

we came home and had a great dinner.  i served the chicken soup and veggie lasagna i made the day before.  and to my surprise, catie enjoyed the veggie lasagna and even said the tofu riccotta tasted like cheese!  yay! success!!  billy and noah played boxing on the wii together.  i am pretty sure noah beat billy once or twice...
since we had house guests  i wanted to make something special for breakfast.  the tradition in my mom's house have always been cinnamon rolls.  so i thought it would be a great chance to try my first vegan version.  i found an easy recipe for quick mini cinnamon rolls at veganpandamonium.  i even made it all the night before and wrapped the roll tightly in plastic wrap and then just cut them in the morning and baked.  i do have to say that they could use a little less salt for my taste.  but other than that these were totally easy and great with our kuerig cinnamon roll coffee this beautiful sunday morning!!!

i can't believe that noah is going to be in school this fall.  he is growing up way too fast.  i find him calling me 'emily' these days way more than 'emmy'.  i am proud he can say his L's now but it makes me sad at the same time.  despite him waking me (and billy) up at 7 am, i enjoyed our time alone snuggling on the couch while catie and billy were sleeping.  all the weekends i have stayed at catie's house that is usually what we do in the mornings too.  his growing up makes me wonder how many mornings we have left.  but even though he is growing up, he did say that he would take care of me when i am old.  i hope he knows what he is getting himself into...

Go go go you mixed up Siciliano All you Calabrese do the mambo like-a crazy with the Hey mambo don't wanna tarantella Hey mambo no more mozzarella Hey mambo mambo Italiano

i just snapped out of a cooking trance.....
last month we frequented our local carrabba's about every sunday.  they have a couple great vegan options for me, and billy loves it there.  particularly the sicilian chicken soup.  i knew it was something i could try to create at home, and given my change in lifestyle, i find myself neglecting cooking anything for him.  since we eat two different diets now.  billy is perfectly content with that.  however, i enjoy cooking my husband a meal.  it translates into "i love you"....but i also wanted something for dinner...
a while ago, i made myself a veggie lasagna.  i used zucchini for the "noodles".  this was before the vegan days, so i used cheese of course.  since a lot of the same ingredients were going into billy's meaty soup, i decided to build myself another veggie lasagna, this time sans the cheese.  for the ricotta i made one out of tofu.  don't freak out please!  when it is combined with all of the awesome flavors i used it meshes well.  and you don't even know the difference.  i have yet to try the "cheese" substitutes out there, so this recipe only has the tofu ricotta in it.  you can certainly add the shredded soy cheese that you prefer.


veggie lasagna

3 zucchini - sliced thinly lengthwise (a mandolin slicer is handy for this)
1 jar of tomato sauce of your choice (i used wegman's brand - it's $.99 and the ingredients are pronounceable)
1/2 cup white onion, chopped
1/2 cup green pepper, chopped
about 2 cups sliced mushrooms
2 cloves garlic, minced
3 tomatoes - sliced thin
fresh basil leaves (about 12 or so - i like basil. a lot.)
Nutritional Yeast
fresh ground pepper and salt to taste
tofu ricotta - see recipe below

in a skillet, heat 1 tbsp olive oil over med heat.  add onions, peppers and garlic.  saute for a few minutes until slightly tender.  add mushrooms.  continue cooking until mushrooms become tender. remove from heat and set aside.

in an 8x8 pan, coat bottom with a thin layer of sauce.  place zucchini slices - enough to cover pan, layer with tomatoes, a few basil leaves, the mushroom mixture, tofu ricotta, and a thin layer of sauce.  repeat this one more time.  then cover with remaining zucchini slices.  cover with remaining sauce.  sprinkle with nutritional yeast, pepper and salt.  cover with foil, place on a large cookie sheet and put into a 350 degree oven.  bake for 30-45 minutes, until veggies are tender.

WARNING : this recipe has a lot of veggies in it. so that means a lot of water.  this will be very watery when it is done.  but have no fear.  use a turkey baster to collect the excess liquid.  it will be delicious after that - promise!

tofu ricotta :

about half a block of extra firm tofu
3 cloves garlic, minced
chopped fresh flat leaf parsley
chopped fresh basil
dash of extra virgin olive oil
nutritional yeast (to taste)
1 tsp fresh lemon juice

in a bowl, crumble tofu.  add the remaining ingredients and mix well.