Cam And Ana’s

Today is my birthday. And I do feel happy and lucky for everything good I have in my life. I am healthy, I have a great family, my co-workers like me and even gave me a surprise party, I earn a good salary, I have been able to travel a lot in my life…. but, most of all, I am married to the man I truly LOVE. He cant be here with me today but I can feel the very strong love he is sending me every passing moment. And its the only present I want.

I am having a quiet birthday, just the way I wanted it. I went walking to Copacabana to visit my auntie Nina (she´s 91 years old) under a 41ºC weather and had lunch with my father and brother at Spoleto.

Then I just wanted to stay home to talk to my husband on Skype.

We (my husband and I) are having to spend some time apart for professional reasons but we know for sure that eventually we will be living together and all our effort will be so worth it.

Everything will be just fine.

I still dont know how to express myself properly writing in a Blog (I do forget its not really private as everybody can read it) but I will learn.

Anyway, I just want to say that I love and I miss my husband very very much. Much more than words can say. He means the Universe to me. I LOVE YOU Cam.

from: “The Vegan Chef”
1 1/4 cups warm water
1 – 1/4 oz. pkg. active dry yeast
1 t. unbleached cane sugar (or white sugar from sugar beets)
3 to 3 1/2 cups unbleached flour
1 t. salt, divided
1/2 t. freshly ground black pepper, divided
1/4 cup cornmeal, divided
olive oil, for focaccia and oiling bowl
1 cup shallots, thinly sliced
1/4 cup garlic, thinly sliced
2 T. freshly chopped parsley
1 T. freshly chopped rosemary
1/4 t. crushed red pepper flakes
2 T. vegan soy parmesan cheese or nutritional yeast flakesIn a small bowl or measuring cup, combine the warm water, yeast, and sugar. Stir to dissolve the yeast and sugar, and set aside until bubbly, about 10-15 minutes. In a large bowl, combine 3 cups flour, 1/2 t. salt, and 1/4 t. black pepper, and stir well to combine. Add the yeast mixture and stir well to form a soft dough. Turn the dough out onto a floured work surface and knead, adding additional flour if needed, until smooth and elastic, about 5 minutes. Place a little olive oil in the large bowl, place the dough in the bowl, give it a twist, and turn the ball over to coat the other side. Cover, place the bowl in a warm place, and leave to rise for 1 hour or until doubled. Using a little olive oil, lightly oil a 15 1/2 x 10 1/2-inch pan, sprinkle with 3 T. cornmeal, and set aside. When the dough has doubled, punch it down and transfer it to a floured work surface. Knead the dough a few times. Sprinkle the work surface with the remaining cornmeal and roll the dough in it to coat the surface. Transfer dough to the oiled pan, and stretch it, as needed, to fit the pan. Using your fingertips, make “dimples” across the top of the dough. Brush a little olive oil over the top of the dough, then sprinkle with the sliced shallots, garlic, chopped parsley and rosemary, remaining salt and black pepper, and crushed red pepper flakes. Allow to rise uncovered for 45 minutes. After the focaccia is well-risen, sprinkle the vegan soy parmesan cheese or nutritional yeast over the entire focaccia. Bake at 425 degrees for 20-25 minutes or until slightly golden brown. Transfer the focaccia to a rack to cool. Serve warm or at room temperature, and cut as desired. Pumpkin Bar Base: 2 T. flaxseeds, 1/3 cup water, 1 cup soy milk, 1 T. lemon juice, 1/2 cup canned pumpkin puree, 1/4 cup safflower oil, 1 1/2 t. vanilla, 1 3/4 cups whole wheat pastry flour, 1 1/2 t. cinnamon, 1 1/2 t. baking powder, 1/2 t. baking soda, 1/2 t. sea salt, 1/2 t. ground ginger, 1/4 t. ground nutmeg, 1/2 cup date pieces coated with oat flour, 1 cup SucanatFrosting: 1 1/2 cups vegan powdered sugar, 1/4 cup maple syrup, 1 t. vanilla, 1/3 cup pecans, toasted and chopped.Begin by preparing the pumpkin bar base: in a blender or food processor, place the flaxseeds and grind to a fine powder. Add the water and blend for 1 minute. Transfer the mixture to a large bowl and set aside for 10 minutes. In a medium bowl, whisk together the soy milk and lemon juice, and set aside for 10 minutes to thicken. Add the canned pumpkin, oil, and vanilla to the soy milk mixture, whisk well to combine, and set aside. In another medium bowl, stir together flour, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg. Stir date pieces into the flour mixture.Using an electric hand mixer, beat the Sucanat into the reserved flaxseed mixture, and continue to beat over high speed for 3 to 5 minutes or until light and fluffy. Scrape down the sides of the bowl with a plastic spatula. Stir in half of the dry ingredients, followed by all of the wet ingredients, and then the remaining dry ingredients, and stir until well combined. Lightly oil (or spray with a light mist of oil) a 9×13-inch baking pan. Pour the batter evenly into the prepared pan. Bake at 350 degrees for 25 to 30 minutes or until an inserted toothpick comes out clean. Place on a rack to cool completely.While the pumpkin bar base is cooling, prepare the frosting. Place powdered sugar in a medium bowl. Add the maple syrup and vanilla and whisk until smooth. Spread frosting over cooled pumpkin bars and sprinkle with chopped pecans. Chill for 5 to 10 minutes to set the frosting. Remove the pan from the refrigerator and cut the pan into 24 equal bars. Store the bars in an airtight container with waxed paper between layers.