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Recipes I've Shared:
From the post punk kitchen
So ribby, So summery!
Delicious, citrusy. A real Treat!
Hate Pea Soup? I bet you'll like this! This hearty, springy soup is very filling.
makes approx 40 oz
The flavor of the old bay and the texture of the zucchini really make this work.
South Philly Sling #2
1 ½ oz Blue Coat Gin (distilled here in Philly)
Muddle with 1 giant basil leaf (for Italian influence)
½ ounce Cointreau to add sweetness and a touch of orange flavor)
1 bar spoon of Campari (for more South Philly influence and bitterness)
1 dash of fresh lemon juice (to tarten things up!)
All shaken with ice, then poured over fresh ice, then topped off with some soda water.
Garnish with lemon twist or fresh basil, and enjoy!
This is an experiment. I might have to tweak it in the future.
NOTE: Either use low-sodium broth, or low-sodium old bay. Delicious soup, but comes out entirely too salty if you use a salty broth and regular old bay!
From the Horizons Cookbook
this was a collaborative effort between us; i made the pineapple, he made the ice cream
delicious and summery, requires very few ingredients, and can be made non-vegan by replacing the nutritional yeast with parmesan cheese (recalculate calories.)
Eggplant-Potato Moussaka Serves 8
Time: 1 hour 20 minutes
My tweaked version of Veganomicon's version of this traditional Greek casserole tastes like it was made in a restaurant. A magical restaurant that only makes vegan moussaka all day long and delivers it instantly to anyone who reads this recipe aloud three times and clicks her heels. Okay, that part is a lie, but we promise, if you follow the instructions, this outrageous casserole will be yours. Just imagine delicate layers of roasted eggplant, potatoes, and zucchini topped with a sublime cinnamon-spiked tomato sauce and a creamy custard. Our testers and friends can't stop raving about the cream and often just make that to incorporate into other baked dishes.
This reheats nicely and tastes even better the next day. Serve with slices of crusty peasant bread, and a simple tomato and cucumber salad dressed with Mediterranean Olive Oil and Lemon Vinaigrette (page 94).