Apocalyptic Diner Podcast: Limoncello, Rabbit Food, & Happy Hemp!
Thanks for listening to this episode of the podcast! Below you will find everything mentioned as well as a giveaway! (… and yes, that was my son’s band UFOTOFU playing at the end of the podcast … thanks for asking!)
Second Podcaster Hangout: Lisa Smith won Sarah Punderson’s Adirondack shawl pattern, and Penny J won a copy of my digital vegan cookbook The Market Vegan.
The winner of Sarah’s bicycle mitts with warmers from the last podcast is Susan who commented on the shownotes.
Martine from iMake shared recipes for both Raspberry Gin and Vanilla Extract on her blog and podcast – you should so check them out! (In the latter post, she refers to the “lovely Charles” but I think he’s really amazing.)
Here’s an updated photo of my Nympheas scarf:
Remember, there’s a giveaway of an 8 ounce bag of toasted Happy Hemp – just leave a comment on this post telling me how you’d like to try to use this in a recipe. Here’s my recipe for stuffed potatoes using Happy Hemp:
4 nicely rounded Idaho potatoes
1 package onion soup mix (for a vegan version, read the ingredients – some contain milk)
1/2 cup soy or almond milk
2 Tablespoons Earth Balance or other vegan margarine
1/4 cup raw Happy Hemp plus small amount for topping each potato
1 package baby spinach
4 ounces baby bella mushrooms and their stems chopped
Daiya cheddar cheese for topping
Bake the potatoes in the microwave.
While potatoes are baking saute chopped mushrooms in olive oil then put aside. In the same bowl, add a little water and steam/saute the spinach until limp. You can also use frozen spinach, but either way, make sure you remove as much moisture as possible before adding to potatoes.
Cut potatoes in half and scoop the cooked insides of the potatoes into a mixing bowl. Be careful not to rip the skins; you’re going to put the final potato mixture back in the potatoes. Add soy or almond milk and margerine to potatoes then with an electric mixer mix until smooth. They should be slightly stiffer than mashed potatoes so adjust liquid accordingly. Add onion mix, stir with a spoon then mix briefly with the beaters to ensure soup mix is completely mixed in.
Add mushrooms and spinach and stir until evenly mixed in then add Happy Hemp. With a spoon, fill potato skins evenly and place on a baking sheet. Top with shredded Daiya cheddar cheese.
Place in a 350 degree oven for approximately 15 minutes or until cheese is “melty”. Remove from oven and serve! I sprinkled some Happy Hemp on top as well – spreading the hemp love. These make a great lunch too. Here’s what mine look like:
If you’re looking for a great primer on vegan cooking that’s especially suited to individuals setting up their first apartment or house, check out Rabbit Food Cookbook by Beth A. Barnett – it’s only $18.10 on the US Amazon website!
A description of the Social Media for Small Business workshop I ran last June can be found here. I am considering a Google Hangout style training session with a maximum of 6 participants in the near future. If you’re interested, please reach out to me either by email or on Twitter. I’m happy to help anyone interested in participating set up a G+ account and test their computer for Hangout capabilities. Keep in mind the outline above was a 4 hour workshop; I will reach out to participants to determine what points in that outline they’d like to discuss. Who knows, this may become a 2 part Hangout workshop!
If you’re interested in Twitter parties, here’s my post.
This month is Breast Cancer Awareness month, and as the daughter of a survivor, I urge you to contribute to the search for a cure. One of the ways you can do so by purchasing the Calendar of Hope 2013 from the fitterknitter website. The calendar contains 14 never-before-published knitting patterns, and you can download one of the patterns for FREE. All proceeds of the sale of these calendars (except of PayPal fees) go to Army of Women.
Please keep in mind the change in Twitter account name; I’m now @thesocialvegan. If you’ve already followed me, you don’t have to do anything! This is a great way to reach out to me about anything I talk about on the podcast! If you’d like to support the podcast (and my trip to Rhinebeck), please consider purchasing a copy of my digital vegan cookbook The Market Vegan.