liza mac was here.........................

I am a liberal vegetarian from South Carolina. I love music, awesome vegetarian foods, geeky stuff and things full of general awesomeness. I think about getting out of South Carolina a lot. I use profanity more than anyone should. These are my adventures in life...or perhaps the lack of.

[lizamacwashere]

Hello, My Old Friend

It’s been a while... I think I may start up my Tumblr again. 

[lizamacwashere]

Made this morning! Nom!

[lizamacwashere]

[lizamacwashere]

[nprfreshair]

Jack Bishop and Bridget Lancaster of America’s Test Kitchen share with us their recipe for making iced coffee:

Cold-Brew Coffee Concentrate Makes about 11/2 cups; enough for 3 cups iced coffee Start today, enjoy tomorrow     9    ounces medium-roast coffee beans, ground coarse (31/2 cups)     31/2    cups filtered water, room temperature         Kosher salt (optional) 1. Stir coffee and water together in large (about 2‑quart) glass French press. Allow raft of ground coffee to form, about 10 minutes, then stir again to recombine. Cover with plastic wrap and let sit at room temperature for 24 hours.

2. Line fine-mesh strainer with coffee filter and set over large liquid measuring cup. Place lid on press and slowly and evenly press plunger down on grounds to separate them from coffee concentrate. Pour concentrate into prepared strainer. Line large bowl with triple layer of cheesecloth that overhangs edges. Transfer grounds to cheesecloth. Gather edges of cheesecloth together and twist; then, holding pouch over strainer, firmly squeeze grounds until liquid no longer runs freely from pouch; discard grounds.

3. Using back of ladle or rubber spatula, gently stir concentrate to help filter it through strainer. Concentrate can be refrigerated in jar with tight-fitting lid for up to 3 days.

To Make Iced Coffee: Combine equal parts coffee concentrate and cold water. Add pinch kosher salt, if using, and pour into glass with ice.

More recipes HERE.

[lizamacwashere]

Made this last night. Taste was yummy but you can definitely tell there is no oil because the 'crumb' was lacking significantly.

[lizamacwashere]

Made this last night. Nom!

[lizamacwashere]

Lunchbox Chocolate Chip Cookies via Forks Over Knives...watch out Betty fucking Crocker.

[lizamacwashere]

Polenta Pizza with Tomatoes & Basil via Forks Over Knives...

[notofuforme-blog]

Serves 8

Here’s a delicious veggie burger you can whip up from scratch. Any steak seasoning (which is just a combination of herbs and spices) will work to give the patties a rich, hearty flavor. Stash a few in the freezer for busy weeknight meals. For super-easy cookouts, bake the patties ahead,...

[lizamacwashere]

[lizamacwashere]

(via Enchilada Pasta Casserole)

Made this last night. Yummmmm!

[lizamacwashere]

Veganized these tonight using a flax egg, earth balance, and an almond 'buttermilk' (made with almond milk and apple cider vinegar). Of all the vegan donut recipes I have tried, this one is the best thus far. Deeelicious!

[lizamacwashere]

(via Colorful Asian Slaw with Warm Ginger-Lime Dressing Recipe | Vegetarian Times)

Made this last time. It was just ok. Not entirely sure if I will make it again, though. 

[lizamacwashere]

[lizamacwashere]

Also made this earlier this week...I had some mods because of the lack of tofu but it was yummy. I will definitely make it again but will include all the ingredients. 

(via A Profound Hatred of Meat: Jamaican Jerk Burritos with Coconut Black Beans & Ginger-Cilantro Cream)

[lizamacwashere]

Made this tonight! Deeelicious. I was out of tofu so I added sliced carrots and zucchini. 

(via Thai Curried Noodles with Broccoli and Tofu Recipe | Vegetarian Times)