Tuesday, February 12, 2008
Ever wonder what I did with the leftovers from my "chocotastrophy?" Well, what didn't end up on the cookies (myself or the kitchen, too), got molded into shapes, which have been hanging out in my freezer (along with some other raw extras ... Girl Scout Cookies, play dough, cupcakes, etc.).
This is a good example of how everything happens for a reason. You see, now I had some pre-made chocolates ready to go for my Valentine's Day treats. I left the heart-shaped pops as they were, but showcased the smaller molded chocolates in the center of these festive mauve-colored cookies (inspired by the not-so-subtle bright pink conventional cookies on the kitchen table at my work). I used beet juice (I guess you're not surprised after this post) to create this blushing hue.
Speaking of blushing, just check out that blushing bride with her newlywed hubby in the picture above. Can you believe that was more than 6 years ago? We are coming up on lucky No. 7 in July.
But, it seems like it was just yesterday ("More Today Than Yesterday" is my parent's song; they are so cute, calling each other wherever they are to tell the other one it is playing. Matthew and I opted to dance to this tune instead.) that I was walking down the isle in my parent's backyard to the sound of my aunt and uncle's dulcimers (my uncle makes them by hand for sale).
Sorry about all this sappiness. It must be Valentine's week for me. Don't worry; you only have to get through a few more days of it. And for those of you who made it through this sugar-coated post, I'll give you an idea as to what I put in my sweet and sour veggies the other day.
After some thought, I came up with these ingredients, although the measurements are probably a bit off. For the sauce I combined about 1/4 cup pineapple juice, 1-2 Tbsp. Bragg's Liquid Aminos, 2 Tbsp. Umeboshi plum vinegar, 2 Tbsp. agave nectar, 1 Tbsp. mesquite, 1 Tbsp. olive oil, some beet juice for color (there's that vibrant veggie again), turmeric (also for color), sea salt and 1 Tbsp. lecithin (to help thicken it). I poured the sauce on top of a mix of cauliflower, broccoli, pineapple chunks, shredded carrot and chopped red bell pepper (which really added to the color once it marinated a while), and "cooked" everything in the dehydrator for a few hours. Enjoy!