Susan Powter

http://www.roseanneworld.com/blog/home.php

“Roseannearchy: dispatches from the nutfarm”

“hi susan, much love! I’ll send you a copy if you will give me a quote for it!”

My, absolute, privilege…..

One of the top three questions I’ve been asked over the last 20 years: “what inspires you?” is answered now with one link, one name, Rosanne…
My reading list, umbilical for 30 years, was my answer to every Woman who asked….
I would not have survived without the Women who See it; Say it in the pages of books.
Now, all I do whenever I’m sinking into the death trap that is patriarchy is visit Rosanne’s World - Our world…

Rosanne Barr is Victoria Woodhull on atmospheric acid, Sojourner Truth with one hell of an attitude and Mary Daly alive and well, and I for one am fucking thrilled She Is!

Susan Powter

Meantime, Mary Daly and…

That pics not up either
Slide.com sucks since
They started improving
It, as usual…

Till I find another
Way, beautiful pics
Abound soon…

Susan Powter

Starting with, a lovely morning walk…

Susan Powter

Susan Powter

Yield: 6 servings

    1 pound (450g) extra firm tofu
    1 pound (450g) tempeh

    1 red bell pepper
    1 green bell pepper
    1 yellow bell pepper
    2 large onions
    1 pound (450g) button mushrooms

    2 or 3 large fresh mangos

    Dragon’s Breath Barbecue Sauce
    2 large carrots, coarsely shredded
    Sprig of mint

  1. Cut both the tofu and tempeh into 1-inch (2.5 cm) cubes and set them aside in separate bowls.
  2. Cut the bell peppers into large 1 1/2-inch (2.5 cm) squares and the onions into large wedges. Set them aside. Wash the mushrooms and set them aside.
  3. Cut the mangos into two halves vertically. Then, cut each half into three strips lengthwise and trim off the skin. Cut the mangos into 1-inch chunks.
  4. Thread the vegetables, including the mangos, tofu, and tempeh onto metal skewers, arranging them in a colorful pattern. Alternatively, arrange some skewers of alternating tofu and tempeh chunks and some with just the vegetables.
  5. Pour the Hawaiian Teriyaki Sauce into a large, shallow baking dish and place the skewers into the sauce. Turn the skewers to coat them evenly or brush the marinade on with a pastry brush. Marinate for 6 to 8 hours or overnight.
  6. To barbecue, place the skewers on the grill and stand by with tongs to turn them every few minutes as they cook. Total cooking time may vary, but about 8 to 12 minutes is average.
  7. During the last 2 minutes of grilling, brush the skewers with Dragon’s Breath Barbecue Sauce.
  8. To serve, place the shredded carrots on a large serving platter, arrange the skewers over the carrots, and garnish with a sprig of fresh mint.

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Thank You VegaParadise.com

Susan Powter

Susan Powter

Pie Filling Ingredients:

  * 1 unbaked single vegan pie crust
  * 2 cups fresh cooked, puréed pumpkin or butternut squash - see directions below. (Or one 16 oz can)
  * 3/4 cup full fat coconut milk
  * 1/3 cup silken tofu
  * 2 Tbsp all purpose flour
  * 1 tsp vanilla
  * 1 tsp cinnamon
  * 1 tsp ginger
  * 1/2 tsp nutmeg
  * 2 Tbsp light organic molasses (NOT blackstrap - too strong)
  * 1/2 c. organic unbleached cane sugar OR brown sugar
  * 2 Tbsp Ener-G egg replacer

Pie Filling Directions:

  1. Preheat oven to 425 degrees
  2. Blend all ingredients in a blender or food processor
  3. Pour the pie filling into the unbaked pie crust (dust with flour first)
  4. Bake at 425 for 10 minutes, then reduce heat to 350 and cook for 30 more minutes until the pie is almost completely firm in the center and the crust is golden. It will be slightly jiggley in the center
  5. Remove from oven and cool completely before serving

Cooking Pumpkin Or Squash:

  1. One 3 - 4 lb pie pumpkin, or butternut squash
  2. Using a big sharp knife, cut into 8 pieces & remove seed pulp
  3. Place in a large baking pan, filled with 1/4 inch of water, and cover with foil or a tight fitting lid
  4. Bake at 350 degrees for 1 hour, or until tender
  5. Let cool, covered, then scoop the pumpkin out of the skins
  6. Puree in a food processor, blender, or put through a sieve or food mill
  7. Refrigerate or freeze what you don’t need for pumpkin bread or pumpkin soup

Thank you Savvy Vegetarian