I fail at this…

Yes, it has been a minute since I have written. I have many excuses, however I will spare you. I assure you though, we are still eating yummy things. Perhaps it is because the foods have been so yummy, I have had little time to sit down and write. 🙂 I am just going to go with that for now. My sister in law Brandy got me Veganomicon for Christmas this year. Let. Me. Tell. You. I EFFING LOVE THIS COOK BOOK. I have made many things so far, loving too many to mention. And I have failed on more than one front, because not only have I neglected to write, I also continuously forget to take pictures. AAAAAAAAAAAAnyway. Enough apologizing 🙂

I also may need to note, that due to my unhealthy obsession with my new cookbook, this blog may be taking on the appearance of a cook through thingie..which I don’t mind if you don’t ❤

Some things that did not fall through the cracks recently,

Veganomicon’s Beet and Parsnip salad

  • Dressing:
  • 2 cups orange juice (recipie calls for pineapple, which I did not have)
  • 1/3 cup red wine vinegar
  • 1/4 cup grapeseed oil (I used walnut…again…cause thats what I had)
  • 2 tablespoons maple syrup
  • 1 clove garlic, very well minced
  • 1/4 teaspoon salt
  • Salad:
  • 1 poundbeets, peeled and shredded
  • 1 pound parsnips, peeled and shredded
  • 1/2 cup coarsley chopped fresh mint

Just shred the beets and parsnips in the food proscessor, and toss in vinegrette. The longer this sets the better this is, to a point. The salt will eventualy break down the vegetables making them mushy. Ick. Mine didn’t last too long in the fridge anyway, so shouldn’t be a problem.

Veganomicon’s Broiled Tofu

You are going to die when you see how easy this is.

  • 1/4 cup water
  • 2 cloves garlic, minced
  • 3 T fresh lemon Juice
  • 2 T soy sauce
  • 1 scant t olive oil.
  • 1 block extra frim tofu

Cut the tofu width wise in to 4 equal pieces. Cut each of those slices in half widthwise so you have 8 squares. Then, cut each square in half so you have 16 triangles. Dip the tofu in the marinade, place on lightly greased cookie sheet under broiler for 10 min. Remove, spoon marinade over the tofu, broil again for 3 min, repeat untill marinade is gone. THE END. omg so freaking good!

I served this all over a bed of mixed greens, with a drizzle of tahini and some peanuts.

Yesterday was my brothers birthday, so we went to my parents house for dinner and I made my very first vegan cupcakes. I was basically just playing. I used a dead simple vegan chocolate cake recipe, that was too dry in my opinion, and a easy adaptation of a traditional butter-cream frosting using Earth Balance. So, I guess what im getting at  is once again, I have no recipes for this lol.

Originaly, I had this idea for a raspberry glaze, topped with chocolate ganache. I soon realized that I didn’t have any frozen raspberries, so I just put some peanut butter, powdered sugar and water in a sauce pan untill it was thin enough to ice the cupcakes with. I melted some dark chocolate, almond milk and Earth balance to make the ganache.  Then I just swirled the two together on a few of the cupcakes. I was a little afraid, so the majority of them were a tried and true butter cream.

I have also made the cornbread from the book, which was great the first time, but a little dry. The same thing I noticed about the cupcakes. The next time I make a cake, even though it binds, rises, and has a nice crumb just like a regular cake, the moistness is kinda lacking. Today I made another cornbread and used the exact same recipe as before, and just added 1 eggs worth of Energy egg replacement. MUCH BETTER!

I swear I will try to do better! I have made so many things lately, I am sure some will be repeated and documented better!

Cleaning out the fridge

Freaking crazy day today… As I am sure many of you know, Monday we had an awesome storm that produced many tornadoes, and some of the biggest freaking hail I have ever seen. While I am exceedingly grateful that we were not hit by a tornado, we did have baseballs flying at the side of our house for about fifteen minutes at what seemed like sixty miles an hour. This did not break as much as it could have, it did however, shatter my windshield and dent the crap out of my roof 😦 So now we need a new roof 😦 crumbs 😦 So all day (literally) I have been talking to insurance claims adjusters, the insurance agency, or roofers. All the while crossing my fingers that I am not making huge unfix-able mistakes. Stress! lol  k done pouting!

On a more fun note, my brother, his roommate and his roomies super sweet girlfriend came over for dinner the other night and we had so much fun! I really wish I had taken pictures of that dinner because the desert at least was something I had never tried, but will be making many many many times lol. I got a before picture, but it is not that impressive.

Chocolate tofu pie *yes it is really tofu!*

1 box silken tofu (I used extra firm)

1 bag semi sweet chocolate chips

1/4 cup strong black coffee

2 tsp vanilla

1 graham pie crust

Melt chocolate over a double boiler ( ie a metal bowl on a pot of simmering water lol, seriously, who has one of those?)

Break tofu up in food processor add the chocolate, coffee and vanilla blend until super smooth.

Pour in to your crust and let set in fridge at least 2 hours. I made a strawberry sauce to put on it as well, but raspberry or peanut butter would be super yummy 🙂

There  was one very big piece of that pie left yesterday and I ate it all lol. So today I am feeling a little repentant from my indulgence yesterday so a light lunch sounded very nice. Plus, if you can tell me something better to eat when it is cool than soup I will call you a liar.

I just used up the last bits of my carrots celery and onion for this guy. I have never made it but I think it turned out pretty yummy :-).

Carrot and ginger soup

2 Tbsp evoo

1/2 onion

2 cloves garlic

5 carrots

2 stalks celery

1 inch of grated ginger

3 cups ( about) vegetable stock

2 tsp agave

1 tsp orange juice

1 tsp lemon juice

salt and pepper to taste

dash of all spice

Sweat out the onions, garlic and celery until soft, add carrots and ginger, sauté about 4 minutes. Add stock and season to taste. When carrots are soft let cool a bit and spin up in blender or with your immersion blender.

My pretty mothers day roses and kale chips!

I wish I knew how often I have made this, and am just now getting around to putting it up here lol. This is my go to dinner because it takes about 10 minutes to make from start to finish, and that is if I am slacking lol. It also makes a ton and costs about 50 cents a plate so….yeah lol

Chickpea Curry

*I like SPICY and strong flavors, no kidding around here this can be very hot so start with less cayenne if you are weary of spice*

2 T evoo

1/2 onion

2 cloves of garlic

1-2 inces of grated ginger

2 cans of chickpeas

1 tsp of each of the following spices

tumeric

coriander

cloves

cinnamon

cayenne

Vegetable stock or water to thin out.

A few handfuls of kale or spinach

Sweat out onions, garlic and ginger. Add spices and a bit of liquid to help soften it up. Add in chickpeas and more liquid if it looks like it needs it. Before serving put in whichever green you want and let wilt a bit in the pot.

I think all I have left in the fridge is some celery, some spinach and a cucumber lol. Hope you all are having a great week! ❤

Seitan!!!!!!!!

Yesterday, while perusing some fav blogs I came accross this recipe for Chickpea cutlets. It is from Veganomicon *which I am adding to my want list* After looking the recipe over, we went straight to the health food store to pick up some vital wheat gluten. I was so excited to make these I almost made these last night >.< When I told my dad what I planned on doing he so sagely replied…”Bull…Chickpeas don’t have cutlets.” Thanks Dad! ❤ Anyway, since we have dinner plans with friends for this evening I decided to make them for lunch 🙂

Nuggets seemed less fancy… Also, I agree with my dad…chickpeas don’t have cutlets, but chicken don’t have  nuggets either. I have, however had chickpea burgers. I told Matt to think of those instead of thinking of chicken nuggets when we ate them. I don’t believe these are supposed to replace chicken, just giving you that satisfying sink your teeth in to it feeling that I sometimes miss.

Pre baking 🙂

Edit: Let me tell you I could barely wait to eat these little guys. They smelled SO  good. I burnt my mouth on one because I ate it the second it came out of the oven.

Things I will do differently next time:

1) Make sure I am not out of bread crumbs. I didn’t realize I was out until I was assembling lol. Couple of pieces of toasted bread spun up in the food possessor worked just fine though hehe.

2) The recipe says to kneed for 3 minutes. For me, this is too long. They were a little chewier than Matt liked. I still thought they were yummy.

3) Triple the recipe…

I had doubled it and so I have like 8 in the freezer (yeay!) Get a load of the protein content in these puppies.

Bobs Red mill Vital Wheat gluten

Serving size: 0.25 cup
Amount Per Serving
Calories 120
Calories from Fat 5
Amount Per Serving and/or % Daily Value*
Total Fat 0.5g (1%)
Saturated Fat 0g (0%)
Trans Fat 0g
Cholesterol 0mg (0%)
Sodium 9mg (0%)
Total Carbohydrate 6g (2%)
Dietary Fiber 0g (0%)
Sugars 0g
Protein 23g

Canned Chickpeas

erving size: 0.5 cup
Amount Per Serving
Calories 120
Calories from Fat 15
Amount Per Serving and/or % Daily Value*
Total Fat 1.5g (2%)
Sodium 10mg (0%)
Potassium 250mg (7%)
Total Carbohydrate 19g (6%)
Dietary Fiber 5g (20%)
Protein 7g (14%)

So those little guys have about as much as a whole chicken breast …pretty awesome I think. Not to mention the nummy factor …

Oh what is seitan? It is basically any thing made with vital wheat gluten. Its high protein content has made it super popular in addition to tofu and tempeh in vegetarian kitchens 🙂 I also must warn you that this may have become slightly addictive. I see sausages in the not to distant future 🙂

Obligatory Liam cuteness…

Blarg…

Yeah so some mysterious gnome has come and stolen my camera cord. So even though we have had some super fun and different things this past couple weeks I haven’t been able to put any pictures up! And lets face it, beets with wilted greens and tabbouleh just doesn’t sound as awesome as it was. Pictures are necessary! So we just broke down and bought a card reader for the little  memory stick and now I have my pictures! Yeay!  Some things we have had whilst the gnome was holding my pictures hostage…

Black bean burger and roasted broccoli topped with nutritional yeast.

Spinach stuffed portabella mushroom, topped with Parmesan and mozzarella, served with black bean quinoa and roasted asparagus. ( This is one of my new super favourites!)

I made this salad on St Patrick’s day. Matt went out with his friend and so I didn’t have to compromise hehe. Since I live no where even remotely near a California Pizza Kitchen, I made an attempt at recreating their Grilled Vegetable salad. My grill just happed to be out of propane on the day I wanted to use it, so these bad boys are roasted lol. Either way, it hit the spot 🙂

Not everything I make is healthy, and when I’m bad I’m super bad. Case in point, the past two Saturdays we have had these fellows for breakfast.

Made them on Thursday with my mom along with a bunch of other stuff and then let them rise on Saturday morning.  So so super yummy. I am so happy she talked me into making the whole batch! We had friends over both mornings and it is so nice to have something fun like this to share 🙂 This is the recipe I used. Try them!

I promise you won’t regret it! (Evil giggle)

I rescued some of my daffodils from our first day of spring snow storm…. Stupid psycho Oklahoma weather….

K so this is my most favourite dinner I have made in a long time. Roasted beats with sautéed beet greens and spinach and tabbouleh.  See? Doesn’t sound so awesome but OMG!  I cant wait to go to Canada and have beats right out of my Poppa Daddy’s garden 🙂 I had never cooked the tops but I’m so happy I did. The seriously have such a nice flavor and texture. I just browned a little garlic in olive oil and then wilted the greens down a bit. Then right before they were done I hit them with a little salt and some balsamic vinegar. So Yummy!  I ate a big bowl of just the greens for lunch the other day. Try them! No evil giggle here! 🙂

Hopefully now that I have  way to put my pictures up again my posts will begin to have some sort of regularity or structure… but seriously no promises 🙂