What are hobbies and interests if not a way to explore ourselves and the world around us?
Two of my favorite hobbies are photography and cooking, both of which I attribute to my grandmothers. My maternal grandmother was blind, inspiring me at a young age with an appreciation for sight. My paternal grandmother was a product of old-world Europe. Her small backyard was full of vegetables and fruits, and she was always cooking something -- usually five things at once, actually. For her, cooking was a labor of love.
I have been an avid photographer for almost 20 years. Indeed, one of my first career aspirations was to become a social documentary photographer (until I found out that they made NO money). However, the wannabe investigative journalist streak still runs strong in my blood, and I hope soon to explore techniques beyond the classic postcard shot. The image across the top of this website as well as the six images below are photos that I took while living in Bulgaria in 2004 and 2005.
I have also been a lacto-ovo vegetarian for almost 20 years and am now delving into veganism. Needless to say, veganism has presented some challenges in the kitchen. So, I will share with you some of my favorite vegan recipes as I discover them myself as well as some of my old favorite lacto-ovo vegetarian recipes.
Vegan Chocolate Cake
(From The Vegetarian Resource Group article,
Can a "Real" Birthday Cake be Vegan?)
If you multiple the margerine by 1 1/2 and add chocolate chips, this recipe also makes great brownies!
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1/2 cup soft soy margarine
1 Tablespoon vinegar
1 cup soy milk
1-2/3 cups all-purpose white flour
2/3 cup unsweetened cocoa powder
1-1/2 cups Florida Crystals sugar
1-1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons Ener-G Egg Replacer
1/4 cup water
1 teaspoon vanilla
1/2 cup water
Directions:
Put vinegar in cup and add soy milk. Preheat oven to 350 degrees Fahrenheit. Prepare 2
round layer pans, 8" x 1-1/2", with non-stick cooking spray, or slightly oil and flour. Place flour, cocoa, sugar, baking soda, and salt in large bowl of electric
mixer, and mix together well with spoon. Mix Ener-G Egg Replacer and 1/4 cup
water until smooth. Add margarine, vanilla, soured soy milk, 1/2 cup water, and
mixed egg replacer to dry ingredients in bowl. Beat with electric mixer for 3
minutes at medium speed, scraping bowl frequently. Pour into prepared pans. Bake for 30 to 35 minutes at 350 degrees Fahrenheit, or until wooden toothpick inserted
in center of cake comes out clean. Remove from oven and let cool in pans for 5
minutes. Remove from pans and cool on cake rack until cold. Frost as desired. |
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