![an Online Zine! [the Landscape]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7eEmB_3bEdUHsAoSqretphTwXuoGyoNiNtUpEen6xLHCF1JBP_BoiCuiInfV5Vui2NVl69wkzXWBW3z-aVRs5Gjh-khaMsZy3z5ppTVIxv7n5n5AnxYvboz08An6-mBvKsxBPXw7fkcM/s400/BH_l0g0.jpg)
7.31.2009
7.30.2009
7.27.2009
7.25.2009
Anti-Pasti
Ingredients
Dressing:
1/4 cup red wine vinegar
1 tablespoon chopped fresh basil
1 tablespoon minced garlic
2 teaspoons chopped fresh oregano
Spike seasoning, to taste, available in health food stores
Freshly ground black pepper, to taste
1/4 cup olive oil
Directions
For the dressing: Place vinegar in a bowl. Add oil slowly while whisking, then season to taste.
Marinade:
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon garlic, minced
1 tablespoon fresh basil, chopped
1 teaspoon sea salt
1 teaspoon pepper
For the marinade: whisk together olive oil, balsamic vinegar, garlic, basil, sea salt and pepper. Marinate the mushrooms and tofu for 5 minutes. Grill the mushrooms, then cut them in quarters. Grill the tofu, then cut into 1-inch pieces.
Salad:
2 portobello mushrooms, peeled, bottom part of stem removed
1 pound tofu, firm, sliced into 1/2-inch pieces
1 large red bell pepper, seeded and cut into 1-inch cubes
1 large yellow bell pepper, seeded and cut into 1-inch cubes
1 large green bell pepper, seeded and cut into 1-inch cubes
1 bunch asparagus, cut into 1-inch pieces
1 large red onion, peeled and cut into 1-inch cubes
15 slices veggie pepperoni, halved
1/4 cup black olives, pitted and cut in half
1/4 cup pepperoncini, seeded and cut in half
1/2 cup sun-dried tomatoes, soaked in warm water and halved
1 tablespoon capers, whole
1 tablespoon garlic, minced
2 tablespoons fresh basil, chiffonade
1/2 tablespoon fresh oregano, chopped
To prepare the salad, place all the ingredients into a mixing bowl. Pour dressing onto vegetables and stir gently. Chill salad before serving.
Dressing:
1/4 cup red wine vinegar
1 tablespoon chopped fresh basil
1 tablespoon minced garlic
2 teaspoons chopped fresh oregano
Spike seasoning, to taste, available in health food stores
Freshly ground black pepper, to taste
1/4 cup olive oil
Directions
For the dressing: Place vinegar in a bowl. Add oil slowly while whisking, then season to taste.
Marinade:
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon garlic, minced
1 tablespoon fresh basil, chopped
1 teaspoon sea salt
1 teaspoon pepper
For the marinade: whisk together olive oil, balsamic vinegar, garlic, basil, sea salt and pepper. Marinate the mushrooms and tofu for 5 minutes. Grill the mushrooms, then cut them in quarters. Grill the tofu, then cut into 1-inch pieces.
Salad:
2 portobello mushrooms, peeled, bottom part of stem removed
1 pound tofu, firm, sliced into 1/2-inch pieces
1 large red bell pepper, seeded and cut into 1-inch cubes
1 large yellow bell pepper, seeded and cut into 1-inch cubes
1 large green bell pepper, seeded and cut into 1-inch cubes
1 bunch asparagus, cut into 1-inch pieces
1 large red onion, peeled and cut into 1-inch cubes
15 slices veggie pepperoni, halved
1/4 cup black olives, pitted and cut in half
1/4 cup pepperoncini, seeded and cut in half
1/2 cup sun-dried tomatoes, soaked in warm water and halved
1 tablespoon capers, whole
1 tablespoon garlic, minced
2 tablespoons fresh basil, chiffonade
1/2 tablespoon fresh oregano, chopped
To prepare the salad, place all the ingredients into a mixing bowl. Pour dressing onto vegetables and stir gently. Chill salad before serving.
Egg Cream Joint
Ingredients
1 ounce vegan chocolate syrup (organic Ah!Laska)
4 ounces non-dairy coffee creamer (I used silk soy creamer)
6 ounces seltzer water (I used Italian sparkling water, I didn't have the seltzer)
Directions
1Pour the chocolate syrup in the bottom of a nice glass.
2Pour the creamer on top of the chocolate syrup.
3Add the seltzer or sparkling water.
4Stir and a nice head of foam should develop on top of the chocolate/milk mixture.
5Bon Appetit!
1 ounce vegan chocolate syrup (organic Ah!Laska)
4 ounces non-dairy coffee creamer (I used silk soy creamer)
6 ounces seltzer water (I used Italian sparkling water, I didn't have the seltzer)
Directions
1Pour the chocolate syrup in the bottom of a nice glass.
2Pour the creamer on top of the chocolate syrup.
3Add the seltzer or sparkling water.
4Stir and a nice head of foam should develop on top of the chocolate/milk mixture.
5Bon Appetit!
7.21.2009
7.20.2009
7.18.2009
7.17.2009
7.16.2009
7.15.2009
What!
this slappin' song is impossible to find. [iTunes doesn't even have it]. had to post it Nore. What!?
7.13.2009
7.11.2009
7.10.2009
7.06.2009
7.05.2009
7.04.2009
4th of July Special: Let FREEdom ring for Mumia Abu Jamal
Write Mumia @ AM 8335 SCI-Greene 175 Progress Drive Waynesburg, PA 15370
