Month: December 2012

Mastering Knife Skills

I am horrible with knives. Being accident prone definitely does not help. After hours of watching Food Network, I now feel like I know the correct way to hold a knife and to chop things. Unfortunately, I still somehow never seem to do it correctly. I doubt I’m alone.

Similarly, trading is something that would make you learn from your mistakes and fall downs. It is just the patience that would make you successful here. Crypto CFD Trader system review would tell stories about how traders have lost terribly and then learnt to survive with it for long to make profits one day.

These reviews not only talk about how a person would benefit from the various trading options but would also substantiate them with real-life examples of traders who have achieved this in the past. Now, these are some very simple examples of how reliable the system is and how it has been formed with the intention of helping the traders in their profit-making mission. Apart from this, a trader would also get to learn many things about trading in general that which would come in handy while trading on any new or a different trading field.

So its just not trading that you would be doing on a particular trading platform with the specific options given to you by the system but also about some general learning.

One of the most important things to remember when beginning down the path to better knife skills is the “claw” technique. This technique involves holding your hand in the shape of a claw over the vegetable (onion, let’s say) so that if the knife slips, it hits your hard fingernails and you keep your fingers in tact. I’m getting much better at “the claw”, so I’m happy to let you know that my fingers are doing well.

Practice makes perfect, so my early New Year’s Resolution is to master the art of chopping and dicing by practicing my knife skills daily. There are a ton of videos you can watch online to help you figure out how to hold a knife and make sure you’re cutting evenly. Here is one I think does a really good job.

Stay safe and good luck!

Taste of Tuscany Sandwich Recipe

Is it possible to be in love with a sandwich? Because I am.

Trading is something that you would fall in love with for this is going to be fun and once you are into it and understood the nuances of doing it the right way, you would only want to venture into this field rather than quitting it. This post is mainly to inspire those interested in trading to take it up without a second thought.

This sandwich was everything I hoped it would be and so much more. It took me a mere 20 minutes to make (from start to finish) and was so good that even our dogs were begging for a bite.

Make this sandwich. You won’t be sorry you did. In fact, I’ll even bet it gets added to your regular list of weekly recipes. I know it’s become a new favorite on our rotation.

Taste of Tuscany
Excerpted from Vegan Sandwiches Save the Day!

“Garlic toasted breads gives these sandwiches a savory crunch…”

For roasted tomatoes

8 Roma tomatoes, quartered and seeded
1 tablespoon (15 ml) olive oil
1 teaspoon dried Italian seasoning blend
3 large cloves garlic, thickly sliced
Generous pinches of salt and pepper

For spread

1/4 cup plus 2 tablespoons (84 g) vegan mayonnaise
Reserved roasted garlic from tomatoes (above)
2 tablespoons (13 g) minced kalmata olives
2 tablespoons (13 g) minced green olives
2 teaspoons drained capers
Black pepper, to taste

For sandwiches

1/4 cup (56 g) nondairy butter, softened
3/4 teaspoon garlic salt
8 slices Italian bread
1 cup (30 g) baby spinach
1 green bell pepper, cored and cut into thin strips
4 thin slices red onion, separated into rings
Handful fresh basil leaves

To make the roasted tomatoes: Preheat the oven to 450°F (230°C, or gas mark 8). Combine all of the ingredients on a large rimmed baking sheet. Roast for 15 minutes, or until the tomatoes have a few charred spots. Remove from the oven, let cool, and slip off the tomato skins.

Roasting the tomatoes with garlic

To make the spread: Combine the mayonnaise and the garlic in a small blender. Blend until smooth. Stir in the remaining ingredients.

To assemble the sandwiches: Preheat a panini press* fitted with smooth plates on high. Mix the butter and garlic salt together in a small bowl. Spread the outside of the bread slices with garlic butter. Divide the mayonnaise spread evenly on the inside of the slices. Layer on the spinach, roasted tomatoes, bell pepper, onion, and basil leaves and top with the remaining bread slices, buttered sides out. Grill will the press open for 2 to 3 minutes, or until golden. Turn and cook the other side for 2 to 3 minutes. Cut in half on the diagonal and serve.

* Note from Katie: I don’t have a panini press, so I just popped my bread into the oven and let it get all garlic bread-y.

My finished sandwiches (again, I don’t have a panini press)

Is your mouth watering yet? You need this book.

101 Colorful Sandwiches Your Brown Bag Never Saw Coming

What’s the best thing since sliced bread? The sandwich of course! Layered with flavor, simple and portable, and full of endless variety, sandwiches have been stealing the show for as long as they’ve existed.
But it’s time for the traditional, calorie-laden, meat-centric sandwich to move over, because there’s a new sheriff in town—the vegan sandwich! Filled with healthy, natural, plant-based ingredients, vegan sandwiches are your one-stop shop to total breakfast, lunch, or dinner satisfaction.

“Celine Steen and Tamasin Noyes have reinvented the sandwich, taking it to all new heights with spectacular creations that will forever change your perception of lunch (and breakfast and dinner, too!).”—Julie Hasson, author of Vegan Diner, The Complete Book of Pies, and more

“Celine and Tamasin have the magic touch; everything they make turns out delicious! Who knew you could fit so much flavor between two slices of bread?”—Hannah Kaminsky, author of My Sweet Vegan, Vegan Desserts, and Vegan a la Mode

“This is the first time I’ve ever found myself drooling over sandwiches. This book oozes with gorgeous photos, creative recipes, and flavorful wit that make you want to read it like a novel, from cover to cover.”—Alisa Fleming, author of Go Dairy Free and founder of GoDairyFree.org

“Take two super-creative, experienced, and highly regarded vegan cookbook authors, allow them to apply their imagination and exceptional palates to a theme where there are few boundaries other than slices of bread, and you have this incredible book.”—Carla Kelly, author of Quick and Easy Vegan Bake Sale and Quick and Easy Vegan Slow Cooking

An Interview with the ladies of Vegan Sandwiches Save the Day!

What made you decide to go vegan?

Tami – I’ve been vegetarian since 1980. I had several stretches of time being macrobiotic or vegan, but didn’t really become a full-time committed vegan until 2004. It finally clicked with me and I’m a bit embarrassed that it actually took so long.

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Celine – I’d been an on-off vegetarian since 1990, and wasn’t completely sold on veganism until I met a friend back in 2004, who happened to be vegan and who showed me that veganism did not necessarily mean having to deprive yourself. So I went full-on vegan in 2005 and haven’t looked back since.

Protein-Happy Quinoa Wraps

Why sandwiches?

Tami – Because they’re fun, portable, easy to mix-and-match, and my all-time favorite food. I eat a ton of them, so I know it’s easy to get into a rut. I wanted to change that.

Celine – Because bread! It’s the one food item I’d be saddest not to eat anymore, so packing it with fresh veggies and other goodies makes for the funnest eats.

What’s your favorite recipe in the book?

Tami – Loaded question! It’s different every day. I had a North End grinder this past weekend that was even better than I remembered. Let’s go with the last sandwich I had.

Celine – I’m going to pick a sweet item for a change, since I have only cited savories in other interviews: the peanut butter brownie sandwiches seem to be one of the many favorites for readers, too. Probably because you can’t go wrong with peanut butter and chocolate. Unless you hate peanut butter and chocolate.

Tami – Those are hugely popular! I had Wingbean (www.wingbean.com) cater a book signing in Asheville, North Carolina and those were one of the sandwiches that were served. People couldn’t get enough of them!

You certainly seem to stretch the boundaries of “sandwich” in creating these recipes. In your words, what makes a sandwich, a sandwich?

Tami – That’s a great question. I guess for me it has to be some kind of spread, and a filling, even if it’s an open-faced sandwich. The bottom line is layers of flavor, but that’s a very loose definition because I wouldn’t refer to lasagna as a sandwich!

Celine – Like Tami, I think that a spread and a filling, along with something to pack/wrap/roll them into like bread or tortillas, are the three main components for a sandwich to be called a sandwich. Ideally, it would also be portable so that the show can be taken on the road without being too messy.

Onion Ring Ranchocado

What is your process for creating a recipe?

Tami – It varies. Sometimes I have an idea in mind and know what I want to create, such as some of the traditional sandwiches. Other times, standing in front of the fridge seeing what I have to use next might be an inspiration. No matter what direction I come from, it becomes a matter of making the components that will complement each other.

Celine – Ditto Tami. Sometimes I also get special requests from family members who want me to recreate something they’ve had in the past, and just have to have again in vegan form.

How long did it take you to put together the book?

Tami – I think from the time we got the contract it took about 6 months.

Celine – It did, along with a little extra time for several rounds of edits. So more like 8 months in all.

Hot or cold sandwiches? Which are your favorite?

Tami – I’ll prove what a picky eater I can be. I like hot fillings, but usually topped with cold vegetables.

Celine – Make mine cold. I just like to be able to eat as soon as I’m hungry (I’m demanding that way), plus a lot of cold sandwiches are usually portable, which makes them easier to just grab and go and munch.

Have you ever had a sandwich disaster? If so, what happened?

Tami – Honestly, I don’t think I ever have. As long as you are using fresh ingredients I don’t think you can go too far wrong. Unless you hit soggy bread, that’s a sandwich killer for me.  But of course, some sandwiches are just standouts. Those are the ones that made it into the book.

Celine – Absolutely! But those are the ones that didn’t make it into the book. (Hardy-har.) For example, I think it took me at least two tries to get the Croque-Monsieur right. The first round was a bit too soggy and unsatisfying, flavorwise. I still have memories of those sandwiches back when I was a non-vegan kid, so I wanted to get as close to how I remembered them to taste.


Your recipe names are simply awesome. How did you come up with them?

Tami – Some of the names just jump up and scream “pick me, pick me!” while others are a matter of brainstorming. My favorite recipe name is Green Monster in the Garden.

Celine – It’s my favorite name too! And I agree, some names come to us more easily than others.

You have a few “fusion sandwich” recipes. Do you travel often to get sandwich ideas?

Tami – I like to cook from a lot of different cultures, but I’ve never traveled outside of the U.S.

Celine – I’m a homebody these days, so some of the sandwiches are based on memories of my native Switzerland and of its surrounding countries, while others I just find out about via the wonderful world wide web and feel the urge to recreate in an animal-friendly sort of way.

If you could have any sandwich in the world named after you, which would it be?

Tami – The Reuben would no longer be a Reuben. It would be a Tami. It just doesn’t have the same ring to it. I guess the Reuben (not the Tami) remains my favorite sandwich ever.

Celine – I can’t think of any specific sandwich, but I’d be happy with something along the lines of fresh pesto and homemade vegan cheese, packed in crusty whole grain bread. Simple, but efficient.

 Pick up your copy of Vegan Sandwiches Save the Day! today! Join us tomorrow to grab the recipe for Celine and Tami’s Taste of Tuscany sandwich. Trust me, it’s worth trying.


101 Colorful Sandwiches Your Brown Bag Never Saw Coming

What’s the best thing since sliced bread? The sandwich of course! Layered with flavor, simple and portable, and full of endless variety, sandwiches have been stealing the show for as long as they’ve existed.
But it’s time for the traditional, calorie-laden, meat-centric sandwich to move over, because there’s a new sheriff in town—the vegan sandwich! Filled with healthy, natural, plant-based ingredients, vegan sandwiches are your one-stop shop to total breakfast, lunch, or dinner satisfaction.

Tamasin Noyes is the author of American Vegan Kitchen and Grills Gone Vegan. She is the founder of http://www.veganappetite.com and has worked as a committed cookbook tester for many well-known vegan cookbook authors including Isa Chandra Moskowitz, Terry Hope Romero, and Robin Robertson. She resides in Ashtabula, OH.

Celine Steen is the author of several books and the founder of the award-winning blog Have Cake, Will Travel (http://www.havecakewilltravel.com). After over a decade of vegetarian eating, she decided to switch to a vegan lifestyle. Fearing it might mean the end of all good desserts, she decided to start making her own, for lack of ready-made and affordable options offered in her hometown. She lives in Bakersfield, CA.