Day Two- more yummy recipes

Today I went a little crazy... in a good way of course :) Since it was Saturday I decided to try some different recipes- vegan herbed crackers (Elena's Blog again!) Tibetan Hot Sauce (Moosewood) cookbook and marinated portabello mushroom (again Moosewood).

The day started out with breakfast at a friend's house. Mike and I brought the fixings and Mike and our friend cooked while the wives watched :) They had breakfast sandwiches on rustic bread with cheese and bacon. I had two eggs, over hard instead. We all had fresh fruit and grilled potato and onions. It was SOO yummy! I didn't even miss the bread- though I could have had it if I wanted... made by a local bakery and less then 5 ingredients :). Afterwards we came home and began the cookingfest. Took a break for pedicures and wine at Ponzi with a good friend (regretting that we didn't bring my yummy crackers and fruit) and then dinner of the mushroom and leftover slaw from yesterday. So far so good!!

Recipes:

(www.elanaspantry.com)

Vegan Herb Crackers
2 cups blanched almond flour
¾ teaspoon celtic sea salt
2 tablespoons Herbes de Provence
1 tablespoon olive oil
2 tablespoons water

1. In a large bowl, combine almond flour, salt and and Herbes de Provence
2. In a medium bowl, whisk together olive oil and water
3. Stir wet ingredients into almond flour mixture until thoroughly combined
4. Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness
5. Remove top piece of parchment paper
6. Transfer the bottom piece with rolled out dough onto baking sheet
7. Cut dough into 2-inch squares with a knife or pizza cutter
8. Bake at 350° for 9-11 minutes, until lightly golden
9. Let crackers cool on baking sheet for 20 minutes, then serve

Tibetan Hot Sauce (Moosewood cookbook):
2 cups chopped fresh tomatoes
1/2 c chopped scallions (I didn't have any so I used red onion)
2 garlic cloves, minced or pressed
1/2 tsp tabasco or other hot sauce
1 tbl soy sauce
3 tbl chopped fresh cilantro
2 tbl chopped fresh mint

With a sharp knife or in a food processor, finely chop the tomatoes and place them in a small bowl. Stir in the scallions, garlic, Tabasco sauce, soy sauce, cilantro and mint. Set aside at room temperature for 30 minutes or longer before serving so that the flavors will mingle.

Store in a sealed container and refrigerated, the hot sauce will keep for about a week.