speedvegan

[15:10] lizy_k: i want to watch 2046 again
[15:10] trak3r: haha yeah
[15:10] lizy_k: sorry. that was a totally random msg.
[15:10] trak3r: how long have i known you now?

and i am in love with Holland. i have been back for a while actually, but i was sick, my grandmother was in the hospital, then Jose was sick and now i am sick again. oh, and we are moving ! i will post more soon… in the meantime, here are some pix from the trip.

French Onion Soup, originally uploaded by speedvegan.

I’m going on vacation ! I will be in Paris for part of my trip, so I thought it would be appropriate to use my French Onion Soup recipe in the last post before my “voyage.” I hope you will like it as much as Jose and I do.

1 tbsp margarine
2 yellow onions, finely chopped
1 clove garlic, minced
1 tsp dried thyme
2 tsp agave nectar
1 tsp salt
1/2 tsp pepper
4 cups veggie stock
1/2 tsp brandy (optional)
2 thick slices french bread
1 cup vegan cheese, shredded

1. Saute onions in margarine in a soup pot over medium heat until translucent.

2. Add garlic, thyme, agave nectar, salt and pepper. Mix well and saute for another 2-3 minutes.

3. Add veggie stock and brandy (if desired). Bring to a boil. Lower heat and simmer for about 10 minutes.

4. Place a slice a bread into an oven-proof bowl. Pour soup over bread and then top with shredded cheese.

5. Broil soup bowls until cheese has melted is is starting to brown. Be careful when removing bowls from oven. They will be extremely hot !!

Bon appetit !

Popeye Salad, originally uploaded by speedvegan.

Jose and I rarely go out for dinner. When we do, we tend to hit the same places — restaurants where we know we’ll be able to find something to eat without giving our waiter the third degree. Recently, we felt a bit adventurous and decided to try something different. We ended up at a “wanna-be” French restaurant with minimal veg*n selections. We each had salads. Jose loved his salad so much that he asked me to make something similar at home. After many months of procrastination, here it is.

generous amount of baby spinach leaves
1 granny smith apple, thinly sliced
1/2 cup chopped walnuts, toasted

Dressing:
2 tbsp olive oil
2 tbsp flax seed oil
2 tbsp apple cider vinegar
2 tbsp fruit syrup (your favorite)
1/2 tsp dijon mustard
dash salt (or to taste)
fresh ground pepper (to taste)

1. To make the dressing, place all ingredients in a jar and shake until smooth.

2. Place baby spinach leaves on plates/bowls. Garnish with toasted walnuts. Place apple slices on the outside.

3. Pour dressing over salad and serve immediately.

Jose was speechless. He asked that I make this more often !