30 DAY NO COFFEE CHALLENGE !

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I really do enjoy a good cup of coffee (or latte). I'm just really picky, unsatisfied with the coffee that's been happening in my apartment. I feel like it's a very confusing time for me as a coffee drinker. I mentioned before we switched out our Chemix for an automatic coffee maker.

Before everyone starts telling me to get a french press, I would just like to say that I have one. It doesn't solve my need for an automatic coffee maker. I really wanted a timer so my coffee would be ready when I woke up. If  I was going to use an automatic coffee maker I don't want to do much at all. When I wake up in the morning, cold and sleepy, I want the coffee ready.

Buying a coffee maker was it's own issue. We researched and realized the all coffee makers basically suck. They all don't get the water to the right temperature of 195-200 F. That's the reason why the coffee at a coffee house tastes better then the one at home.

We purchased a coffee maker anyway for about $100.00 from amazon. com. It never brewed a cup. It wouldn't drip. Also, no timer. We returned it and ordered a $60.00 automatic coffee maker. The coffee sucks, unless I BOIL WATER AND THEN POUR IT IN THE COFFEE MAKER. Even then it's okay. Not great.

Madness.

When boyfriend went off on a week long business trip and I decided to NOT deal with making coffee.

 

After a facebook conversation (I erased the other comments. It was super long) and few emails with my BFF Sara, we decided to do a 30 day no coffee challenge. It's tea for me for the next 30 days! My darling boyfriend is SUPER excited...

I hear it takes 30 days to form a new habit.  I know it's not solving my need for a hot beverage magically appearing for me when I wake up but I figure that drinking tea is a better for me then coffee.

Right now it's day 5 and I'll be sure to keep everyone posted.

VEGETARIAN QUINOA BAKE !

 

This sort of dish is a catch all for vegetables. You can interchange and mix the veggies according to what's at hand. Frozen peas, spinach and corn go very well with it. All the vegetables are optional. Of course, real milk can be used or any unsweetened non dairy milk. Flax seed in added as extra nutrition and as a substitute for when I didn't have enough eggs. It worked out so well that I kept on using it and didn't have an "eggie" taste to the dish so it's not like a quiche.

Fresh Parmesan cheese tasted better then pre shredded. This dish works very well with fresh herbs. Basil works as well when accompanied with thyme so if you have it feel free to add it in but not necessary. I had to double the recipe to fill up a 13 x 9  baking dish. Can easily be cut in half. The images shown here are of the 1/2 recipe. Expect your serving to be more then shown in picture.

NOTES:

- Can be made ahead of time and reheated easily. 

- Fezzes well.

- Will take whatever vegetables you throw in!

VEGETARIAN QUINOA BAKE !

1  c chopped spinach

1 c uncooked quinoa

1 c onion chopped

2-3 tbs thyme

1 cup corn

4 garlic cloves

2 fake sausage sliced (optional)

2 tbs flax seeds (optional)

4 eggs

2 c almond milk

1 tbs salt

1 tbs ground black pepper

4 oz  Parmesan cheese (fresh is better)

Baking time: 45 min covered, then 15 - 30 uncovered

Preheat oven to 350 ° 

Butter / oil / spray dish and set aside.

Cook onion and garlic in a pan until soften. Remove from pan into medium bowl. Cook fake sausage to brown or to desired darkness. Remove from stove and into medium bowl.

In large bowl combine eggs, milk and whisk together. Add salt, pepper, thyme, and remaining ingredients into bowl and whist together, including the uncooked quinoa. Pour mixture into sprayed baking dish and tap a few times. The qunioa will fall to the bottom of pan. Sprinkle Parmesan cheese on top of mixture.

Place aluminum wrap over the baking dish. Bake for 35 - 45 min. At this point the dish should be stiff. Check the middle and top of dish for any softness with a fork or a knife. It needs to be free of liquid and firm in the middle. Remove aluminum wrap and bake for 15 - 30 min or until it starts to brown on top.

Serve whole hot!

Freezes well.

WEEK IN PICTURES

1. Toast and local honey...mmmm
2. Sunday skirt.
3. Boyfriend glasses.
4. 9/11
5. New book "Being in love: How to Love with Awareness and relate Without Fear" by Osho Rajneesh. Good Reads.
6. Best Vegetarian Sunday brunch at Madame Claude Cafe in Jersey City, NJ.
7. NEW KITTY !?!?!! Check out more photo's here.

My goal is to post "Week in pictures" on Monday instead of Tuesday. This would mean I need to upload all of my pictures on Sunday instead of Monday night or update super early on Monday. Either way I need to move it up a day. Blah.

Also, it has come to my attention (again) that I'm posting recipes once a week. Ugh. I would love to make this more frequent. MORE UPDATES! New goal is to post 2-4 times a week. I need to work my way up, it seems.

TOMATO AND CORN PIE

I can't think of a better way to welcome fall then with some farmers market tomatoes and sweet corn. I found this recipe on Smitten Kitchen and ended up making it whole wheat / vegan. I really enjoy Smitten Kitchen's photo's. They are very genuine and honest like a real kitchen needs to be.

Adapted from Smitten Kitchen & made vegan!

2 cups whole wheat flour
1 tablespoon baking powder
1 3/4 teaspoons salt, divided
3/4 stick (6 tablespoons or 3 ounces) cold unsalted vegan butter
3/4 cup almond milk
1/3 cup veganase
2 tablespoons fresh lemon juice
1 3/4 pounds beefsteak tomatoes ( about 3 medium sized tomatoes, see picture)
1 1/2 cups corn (2 ears for me)
2 tablespoons finely chopped basil (optional)
1 cup cheesy sauce
3 - 4 grape tomatoes (optional)

 
REMOVING TOMATO SKIN
While doing the pie crust, I suggest skinning your tomatoes. Boil enough water to submerge your tomato in. Cut an X at the bottom and top of your tomato. Dip tomato in water for 10 seconds (careful not to burn yourself! Use utensils). The skin will start to separate. Take the tomato out and let it cool or dip it into ice water.

SIMPLE PIE CRUST
Combine and mix flour, baking soda and 3/4 salt. Blend in butter, with your hands, until combined to make a meal like texture. Add milk and mix to make dough. Divide in half. Put one half in the fridge. Flower your work surface and roll out 1/2 the saved dough into 12 inch round. Transfer into 9 inch pie plate or whatever container your are baking in (I used my cast iron skillet). Pat the dough down and trim any overhanging dough.

Preheat oven to 400°F.

FILLING
Peel tomatoes after they cooled. Slice tomato into desired thickness (I tried to do 1/4 inch but that didn't always work out). Remove any seed and juice. This recipe is more on the wet side so no need for extra juice.

Cut corn off the cob into a bowl. Remove any silk strings.

Whisk together veganase and lemon. Set aside.

Layer 1/2 tomatoes on the bottom of pie crust. Add 1/2 corn, 1/2  basil, 1/2 of remaining salt and pepper on top of tomatoes. Finish off with 1/2 cheese sauce and start over again. One you have your second layer, top it off with the veganse mixture.



Roll out your second dough into a 12 inch round. Place over pie and trim any overhanging dough. Press and seal together the two dough layers. Cut 4 - 6 steam vents. Coat top of pie with melted vegan butter and place in over on the middle rack. You can decorate the pie with some slices of grape tomatoes.

Bake for 30 - 40 min.



Let cool and serve warm or at room temperature.