Dear Santa...

Hi. I've participated here in the past, and I really enjoy helping Santa out by granting wishes. He also likes having me around because I like baking. :D

Onto my wishlist:

1. An Ipod Touch (obviously second-hand is fine, any generation. My mp3 player kept screwing me over and I think it's dying, and I'm sick of using my cellphone as an mp3 player)
2. Paid LJ time (I love livejournal, and I actually do want to support it but I can't afford to right now)
3. More icon space
4. yummy vegetarian-friendly recipes (I just became a lacto-ovo vegetarian this year, I'd love to get some more variety into my diet)
5. A donation to an animal shelter (they'll be heading into a busy season with badly thought-out Christmas gifts. They will need all the help they can get)
6. A Harry Potter post battle/pre-epilogue fic that features the Weasleys dealing with Fred's death. It's the one thing I wish I could have read, but I've only found one fanfiction that touches on that topic).
7. Anything from my Amazon Wishlist
8. Gift cards to Lush or Addition-elle would be awesome. (I love beauty products, but I could use whatever I can get to go to some new clothing)
9. Music would make my day. Zips or burnt CDs are fine by me.(I love most music, however I'm not all that into rap or country. If you need an idea of what I listen to, my last.fm is here)
10. Pay it forward.

If you need my address, you can contact me at janetmaca(at)gmail(dot)com with "holiday wish" in the subject line.

Thank you for reading, and happy holidays. :)
Holiday Wishes!!
Surprisingly there isn't much I can grant in your wish list, however you requested a donation to an animal shelter.. While I wont being making a donation as persay, I will be adopting one of those badly thought-out Christmas gifts in January. I've well thought out gettign another dog :)
One of my favorite hummus recipes is this:


Seriously Delicious Red Pepper Hummus!

Ingredients:

1 can chickpeas, 1/4 cup of juice reserved (you may not need to use all of it)
3 tablespoons tahini
3 tablespoons olive oil
2 red bell peppers, seeded and sliced
1/3 - 1/2 green bell pepper, seeded and sliced
1 habanero pepper, seeded
2 cloves garlic
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1 teaspoon apple cider vinegar

Directions:


Preheat oven to 400 degrees F. Place peppers and halved garlic cloves on a baking sheet and drizzle with olive oil.

Bake for about 10 minutes. Then combine everything in your food processor and enjoy!

Makes: about 2 cups, Preparation time: 15 minutes


This hummus has a little bit of a kick, so for those who don't like spicy foods, you may want to omit the habanero pepper.



I found it online about a year ago. Sooo yummy!

Another one I found a few years ago at allrecipes.com is this 7 Layer Tortilla Pie. You can vary how spicy it is with how spicy you like your picante sauce!



Ingredients

* 2 (15 ounce) cans pinto beans, drained and rinsed
* 1 cup salsa, divided
* 2 cloves garlic, minced
* 2 tablespoons chopped fresh cilantro
* 1 (15 ounce) can black beans, rinsed and drained
* 1/2 cup chopped tomatoes
* 7 (8 inch) flour tortillas
* 2 cups shredded reduced-fat Cheddar cheese
* 1 cup salsa
* 1/2 cup sour cream

Directions

1. Preheat oven to 400 degrees F (200 degrees C).

2. In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.

3. In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.

4. Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.

5. Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.

Twofer :)
Peanut-Tamarind Sweet Potato Curry

Serves 4 - Vegan - 30 minutes or fewer (not counting making rice)

If you can't find tamarind paste (sold in ethnic grocery stores or specialty markets), substitute 1 tsp. lime juice.

1 large sweet potato, peeled and cubed (about 1 lb.)
1 Tbsp minced fresh ginger
1 jalapeno, chopped (about 1 Tbsp)
1 tsp curry powder
1/2 cup low-sodium vegetable broth
3/4 cup orange juice
1/4 cup crunchy peanut butter
1 Tbsp brown sugar
1 tsp tamarind paste
1/2 tsp salt
2 cups cooked rice, brown tastes better

1. Heat skillet coated with cooking spray over medium-high heat. Add potatoes, and saute 1 minute. Add ginger and jalapeno, and cook 1 minute or until fragrant. Stir in curry powder, and cook 1 minute more. Add broth, cover, and reduce heat to medium low. Simmer potatoes 10 minutes, or until soft.

2. Whisk together juice, peanut butter, brown sugar, tamarind paste and salt in bowl. Add to sweet potato mixture, and bring to a simmer. Cook 5 minutes, or until sauce thickens. Serve over rice.

Penne with butternut and sage

ingredients
1 lb peeled butternut squash pieces
1 small onion, quartered
1/2 stick (1/4 cup) unsalted butter
1 tablespoon finely chopped fresh sage
1 1/2 cups water
3/4 teaspoon salt
1/2 teaspoon black pepper
2 oz finely grated Parmigiano-Reggiano (1 cup) plus additional for serving
1 lb penne rigate

preparation
Process squash and onion in a food processor until finely chopped, about 1 minute.

Heat butter in a 5- to 6-quart heavy pot over moderately high heat until foam subsides, then add sage and cook until fragrant, about 15 seconds. Add chopped squash mixture, water, salt, and pepper and simmer, uncovered, stirring occasionally, until water is evaporated and squash is very tender, 8 to 10 minutes. Stir in Parmigiano-Reggiano and remove squash mixture from heat.

While squash mixture simmers, cook penne in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water, then drain pasta in a colander. Add 1/2 cup cooking water to squash mixture, then add drained pasta, tossing to combine.

Thin sauce with additional cooking water as desired and serve pasta with additional cheese on the side.

Looks like you've already received a Curry recipe, but I hope you don't mind another, as I think this is really tasty!

Potato and cauliflower curry

Ingredients:

* 2 potatoes, cut into cubes
* 1/2 tablespoon olive oil
* 1/2 brown onion, finely chopped
* 1/2 garlic cloves, crushed
( * 2/3 cup tomato & coriander curry paste – can be omitted, I think I just added curry powder and possibly some tomato paste)
* 1/2 (500g) cauliflower, cut into florets
* 2 tomatoes, chopped
( * 1/4 cup vegetable stock)
( * 2/3 cup coriander leaves, chopped)

Method:
1. Cook potatoes in a large saucepan of boiling salted water for 5 minutes, or until just tender. Drain. Heat oil in a large frying pan over medium heat. Add onion and garlic. Cook, stirring, for 2 to 3 minutes, or until tender.
2. Add curry paste (or whatever you're using). Cook for 1 minute, or until fragrant. Add potatoes and cauliflower. Toss to coat in curry paste.
3. Stir in tomatoes and stock. Cover. Cook for 8 to 10 minutes, stirring occasionally, or until vegetables are tender (if they are still too hard, add 2 to 3 tablespoons of water and cook until tender). Season with salt and pepper. Stir through coriander. Serve.

Yum! :)

Also, you have excellent taste in music! Canadian music for the win <3
#5-Hubby and I are planning on adopting one of the badly thought out Christmas gifts. We've been planning for a dog for a long time and thought this might be the best way to help a furrball out.
I will be sending you an email with a 10-song mix of some of my fave bands. Happy Holidays!
I'm going to back in the morning with some recipes for you!
Vegan Chocolate Cake

A budget chocolate depression cake with cocoa, vanilla, oil, vinegar, and other ingredients.
Ingredients:

* 3 cups flour
* 2 cups sugar
* pinch salt
* 2 teaspoons baking soda
* 10 level tablespoons unsweetened cocoa
* 2 teaspoons vanilla
* 3/4 cup salad oil
* 2 tablespoons vinegar
* 2 cups cold water

Preparation:
Sift dry ingredients into a large mixing bowl. Add remaining ingredients and mix with a large spoon until smooth. Spoon into a greased and floured 13x9x2-inch baking pan. Bake at 350° for 30 minutes. Frost with your favorite frosting.



Happy Holidays!
Here is my favorite recipe ;)

SCRUMPDIDILIUMPTIOUS (and VEGAN!) BANANA BREAD MUFFINS!

3-4 bananas
1/3 cup some form of butter substitute (earth balance, margerine, or vegetable oil all work well. Naturally butter works as well, but the oil or EB make this vegan.)
~1 tsp vanilla
~1 tsp baking soda
1 cup sugar
around 2/3 cup applesauce
1 and 1/2 cup flour (add this last)


Mash bananas. Add butter substitute. (mix) Add applesauce. (mix) Add vanilla, baking soda, sugar. (Mix) Add flour. Mix! Pour into muffin tray. Makes 12 muffins - if you have them, use muffin liners. Makes life happy! Bake in the oven for around 45 minutes at around 350. Again, approximate - I live in a college dorm that has three different ovens with completely different temperaments. When a toothpick comes out clean, they're done :)

I love these; they tend to disappear quickly when left out in common spaces. Even my roommate's fratboy boyfriend took a bite, declared, "These taste healthy", and then ate two.