Home Fries:

Cubed potatoes (I used Yukon Gold)

Canola oil

salt & pepper

Heat oil over medium heat. Add potatoes and cook, covered, for 10 minutes. Remove lid and cook another 10 minutes, stirring constantly.

These would probably be better if served with a tofu scramble, but I was working with the contents of my fridge.

My last midterm (statistics) is tomorrow morning, so hopefully I'll be back to cooking (and posting) more regularly this week.

Pizza...

White whole wheat crust:

1 cup warm water

1 package yeast

2 tbsp olive oil

1 tbsp sugar

3 cups white whole wheat flour

1 tsp salt

Combine sugar, yeast, and water. Combine dry ingredients in another bowl. Combine the fry ingredients, yeast mixture, and olive oil. Stir and knead for about 10 minutes. Leave to rise in a bowl covered with a damp kitchen towel for an hour. Knead for about a minute and return to bowl. Allow to rise at least 3o additional minutes. Stretch, slap toppings on top, and bake in a 450 degree for 15-20 minutes.

My toppings:

basil

green pepper

mushrooms

roasted garlic

Follow Your Heart mozzarella cheese

Peach Cobbler:

2 large peaches, sliced

0.25 cups sugar

1 tsp lemon juice

1.5 tsp corn starch

2 tsp cinnamon

0.5 cups flour (I used whole wheat pastry flour)

2 tbsp vegetable shortening

1 tbsp sugar

0.25 tsp salt

0.25 cups soymilk

0.5 tbsp baking powder

Preheat oven to 400 degrees.

Stir the peaches with the 0.25 cups sugar, cinnamon, and corn starch. Cook over medium heat, stirring constantly, until the juice thickens and becomes bubbly. Pour into a baking dish and place in the oven.

Mix flour, 1 tbsp sugar, salt, and baking powder in a large bowl. Cut shortening into flour mixture until it looks like a bowl of fairly large crumbs. Add soymilk and stir. Spoon onto peach mixture. Bake at 400 for 25 minutes or so, until the fruit is bubbly and crust is beginning to brown on top.

Hoppin' John!

1 cup brown rice (Hollygrove)

1.5-2 cups black-eyed peas (Hollygrove)

4 cups water

0.5 onion

1 tbsp olive oil

1 medium bell pepper (Hollygrove)

1 jalepeno

4 cloves garlic

1 tsp oregano

1 tsp thyme

1 tsp chili powder

0.5 tsp liquid smoke

1 tsp sea salt

1 tsp black pepper

tabasco or crystal hot sauce to taste

Combine water, rice, peas, oregano, thyme, and chili powder in a stockpot. Cover and bring to boil. Reduce heat and simmer for 40 minutes.

Saute onion in olive oil for about 5 minutes. Add bell pepper and jalepeno, saute another 5 minutes or so. Add garlic and saute a few more minutes, until everything is soft and the garlic is very fragrant.

Add onion mixture, salt, pepper, liquid smoke, and hot sauce to rice and peas. Stir.

Add more hot sauce (if you're from around here).

Roasted squash and peppers, quinoa, and buttery mushrooms.

For the mushrooms, I just put the mushrooms, 4 cloves of minced garlic, a handful of chopped basil, and about 3 tbsp. earth balance in the oven at 375 degrees for about 15 minutes.

Roasted veggies are similar: place chopped vegetables in a pyrex baking dish, drizzle with olive oil and sprinkle salt and pepper. Cook at 400 degrees covered with foil for about 15 minutes. Remove foil and cook until easily pierced with a fork.

Tomato sandwich on homemade whole wheat bread. Yum!

Ice cream!

2 cups coconut milk

1.5 cups soy milk

0.75 cups sugar

2 tbsp. arrowroot powder

0.5 tsp vanilla

Mix 0.25 c. milk (either kind) with the arrowroot powder in a bowl. Set aside.

Mix the rest of the milk and sugar in a saucepan. Heat at high heat just until it begins to boil. Remove from heat and stir the arrowroot mixture into the pan. Add the vanilla. Allow to cool to room temperature. Place in an ice cream maker and let 'er rip. I added chocolate chips right before it was fully frozen.

[This was stolen and slightly adapted from here: http://veganicecream.blogspot.com/2007/02/coconut-squared.html]