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Recipes I've Shared:

Incredible! (1 rating)
Rustic winter stew with polenta

From the post punk kitchen

Vegan Ribs

So ribby, So summery!

pan seared mojo tofu

Delicious, citrusy. A real Treat!

Super Springy Vegan Green Soup

Hate Pea Soup? I bet you'll like this! This hearty, springy soup is very filling.

crabless cakes

The flavor of the old bay and the texture of the zucchini really make this work.

philly sling

South Philly Sling #2

1 oz Blue Coat Gin (distilled here in Philly)

Muddle with 1 giant basil leaf (for Italian influence)

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!

Rice Soggy Treats

This is an experiment. I might have to tweak it in the future.

Vegan Manhattan Clam Chowder

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!

Vegan Crab and Corn Bisque

From the Horizons Cookbook

Broiled Pineapple with Vegan Coconut Ice Cream

this was a collaborative effort between us; i made the pineapple, he made the ice cream

Summer Tomato Zucchini Gratin (Vegan)

delicious and summery, requires very few ingredients, and can be made non-vegan by replacing the nutritional yeast with parmesan cheese (recalculate calories.)

Vegan Moussaka

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).

Recipes I've Rated:

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