It's been pretty cold and rainy here lately, which would usually inspire me to go on a baking frenzy. However, I spend eight to ten hours a day at work...baking. This has led to a soup making frenzy, but I'm usually pretty tired by the end of the day so it's more like a soup making need because I can just put everything in a pot and forget about it for thirty minutes or so. If that sounds like your kind of soup making experience, you've come to the right blog. This soup is ridiculously easy to make and pretty tasty, if I may say so myself.
You will need:
*2 tbsp olive oil, or some other vegetable oil
*3 bunches green onions, chopped
*1 can diced green chiles, drained
*1 can diced tomatoes, drained
*1 red bell pepper, diced
*3 cans black beans, drained
*4 cups veggie broth/stock
*1 cup frozen corn
*2 tbsp chile powder
*1 tbsp ground cumin
*2 tbsp granulated garlic
*1/4 cup chopped fresh cilantro
*salt and pepper to taste
1. In a medium sized pot, saute the green onions, green chiles, tomatoes, and bell pepper in the oil until fragrant.
2. Add the black beans and stir.
3. Add the veggie broth (or stock).
4. Add the corn.
5. Add the chile powder, ground cumin, granulated garlic, cilantro, salt, and pepper.
6. Simmer, covered, for about thirty minutes.
I had this with a dollop of Sour Supreme on top and some crusty bread...and some cat hair because Valhalla couldn't keep her big puffy face away from my bowl. At least I know it's cat-approved.
Saturday, October 20, 2007
Saturday, October 13, 2007
Daughterly Guilt Meme's
My mom has meme'd me twice, which is her way of kicking me in the ass to update this blog. Here you go, Mom. Two meme's for the price of one.
The Book Meme
Total number of books owned:
Not nearly as many as I'd like. Since I'm usually broke, I don't get to buy books very often so I probably own about eighty. I'm hoping that my big girl job will soon supply me with enough expendable cash to buy all the books I've been gazing at longingly in the aisles of the bookstore.
Last book bought:
The God Of Small Things by Arundhati Roy
Last book read:
A Tree Grows In Brooklyn by Betty Smith. I read this book about five times a year. It never gets boring.
Five Books that Mean a Lot to You:
A Tree Grows In Brooklyn by Betty Smith
Cunt by Inga Muscio
The Velvet Room by Zilpha Keatly Snyder
The Bell Jar by Sylvia Plath
Middlesex by Jeffrey Eugenides
Best Five Books You Read in the Last Year:
Jesus Land: A Memoir by Julia Scheeres
Stranger Than Fiction: True Stories by Chuck Palahniuk
The God Of Small Things by Arundhati Roy
Dry: A Memoir by Augusten Burroughs
Extremely Loud And Incredibly Close by Jonathon Safran Foer
Seven Random Things You Might Not Know About Me
1. I am a chronic school drop-out. I am completely and totally unable to spend any extended period of time sitting in a stifling classroom listening to someone drone on about a bunch of shit I couldn't possibly care less about. I can't force myself to go every day, and I can't force myself to stay once I'm there. I genuinely enjoy learning new things, but I really truly hate school.
2. If you tell me to do something, chances are I won't do it. It could be something I really don't mind doing at all, but as soon as you say "Go do this," I can guarantee you it's not going to happen. I could be walking toward the sink to wash the dishes, but if I hear you say "Wash the dishes," I will turn around and walk away and let those dishes pile up for a year, fuck you very much.
3. I feel stupid about 99% of the time.
4. I used to be straight edge, but I'm not anymore.
5. I hate being wet, but I love swimming.
6. I love crossword puzzles, knitting, cats and Scrabble, and as such I believe the transition to old age will be pretty smooth.
7. I hate the saying "The road to Hell is paved with good intentions." I spend much more time than I'd like to admit thinking about how much I hate this saying.
There you have it. I've meme'd. One of these days I might even post a recipe or two.
The Book Meme
Total number of books owned:
Not nearly as many as I'd like. Since I'm usually broke, I don't get to buy books very often so I probably own about eighty. I'm hoping that my big girl job will soon supply me with enough expendable cash to buy all the books I've been gazing at longingly in the aisles of the bookstore.
Last book bought:
The God Of Small Things by Arundhati Roy
Last book read:
A Tree Grows In Brooklyn by Betty Smith. I read this book about five times a year. It never gets boring.
Five Books that Mean a Lot to You:
A Tree Grows In Brooklyn by Betty Smith
Cunt by Inga Muscio
The Velvet Room by Zilpha Keatly Snyder
The Bell Jar by Sylvia Plath
Middlesex by Jeffrey Eugenides
Best Five Books You Read in the Last Year:
Jesus Land: A Memoir by Julia Scheeres
Stranger Than Fiction: True Stories by Chuck Palahniuk
The God Of Small Things by Arundhati Roy
Dry: A Memoir by Augusten Burroughs
Extremely Loud And Incredibly Close by Jonathon Safran Foer
Seven Random Things You Might Not Know About Me
1. I am a chronic school drop-out. I am completely and totally unable to spend any extended period of time sitting in a stifling classroom listening to someone drone on about a bunch of shit I couldn't possibly care less about. I can't force myself to go every day, and I can't force myself to stay once I'm there. I genuinely enjoy learning new things, but I really truly hate school.
2. If you tell me to do something, chances are I won't do it. It could be something I really don't mind doing at all, but as soon as you say "Go do this," I can guarantee you it's not going to happen. I could be walking toward the sink to wash the dishes, but if I hear you say "Wash the dishes," I will turn around and walk away and let those dishes pile up for a year, fuck you very much.
3. I feel stupid about 99% of the time.
4. I used to be straight edge, but I'm not anymore.
5. I hate being wet, but I love swimming.
6. I love crossword puzzles, knitting, cats and Scrabble, and as such I believe the transition to old age will be pretty smooth.
7. I hate the saying "The road to Hell is paved with good intentions." I spend much more time than I'd like to admit thinking about how much I hate this saying.
There you have it. I've meme'd. One of these days I might even post a recipe or two.
Tuesday, July 24, 2007
Roasted Red Pepper Hummus
This is one of the recipes going on my super fancy vegetarian tapas plate at work. You can use canned roasted red peppers if you want to cut a corner or two, but if you want to roast your own there are two methods.
Gas Stovetop Method!
1. Lightly coat a red bell pepper in olive oil, or another vegetable cooking oil.
2. Turn your burner (this only works with a gas burner!) on medium-high heat.
3. Using heat-resistant tongs, hold the pepper directly over the flame (in fact, it should kind of be in the flame) until one side chars. Rotate to the next side, char it, repeat til done.
4. While the pepper is still hot, wrap it in plastic wrap or in a ziploc baggie and let sit for about five minutes.
5. Peel the plastic off. You should now be able to peel the skin off the pepper with relative ease.
Oven Method!
1. Preheat your oven to about 400 degrees F.
2. Lightly coat a red bell pepper in olive oil, or another vegetable cooking oil.
3. Place the pepper on a baking sheet, put in the oven, and bake until the pepper's skin looks shriveled, and the pepper is soft. Remove from the oven.
4. While the pepper is still hot, wrap it in plastic wrap or in a ziplog baggie and let sit for about five minutes.
5. Peel the plastic off. You should now be able to peel the skin off the pepper with relative ease.
Hummus is one of those easy-to-make recipes that people really love to screw up. This recipe is simple, delicious, creamy, and fool-proof. Not that I feel any of my readers are fools.
*2 medium cloves of garlic
*2 tbsp olive oil
*2 cups chickpeas
*1/2 cup to 3/4 cup roasted red pepper, depending on your preferences
*3 tbsp lemon juice
*1/3 cup tahini
*1 tsp salt
*1 cup water
1. Put it all in a blender or food processor, and puree until very smooth. The consistency should be thick and creamy, not dry and blobby.
2. Refrigerate an hour or two, to let the chickpeas soak up all the goodness.
This is yummy with warm pita bread, rice crackers, veggies, dolmades, sandwiches, and pretty much anything else you can think of.
Gas Stovetop Method!
1. Lightly coat a red bell pepper in olive oil, or another vegetable cooking oil.
2. Turn your burner (this only works with a gas burner!) on medium-high heat.
3. Using heat-resistant tongs, hold the pepper directly over the flame (in fact, it should kind of be in the flame) until one side chars. Rotate to the next side, char it, repeat til done.
4. While the pepper is still hot, wrap it in plastic wrap or in a ziploc baggie and let sit for about five minutes.
5. Peel the plastic off. You should now be able to peel the skin off the pepper with relative ease.
Oven Method!
1. Preheat your oven to about 400 degrees F.
2. Lightly coat a red bell pepper in olive oil, or another vegetable cooking oil.
3. Place the pepper on a baking sheet, put in the oven, and bake until the pepper's skin looks shriveled, and the pepper is soft. Remove from the oven.
4. While the pepper is still hot, wrap it in plastic wrap or in a ziplog baggie and let sit for about five minutes.
5. Peel the plastic off. You should now be able to peel the skin off the pepper with relative ease.
Hummus is one of those easy-to-make recipes that people really love to screw up. This recipe is simple, delicious, creamy, and fool-proof. Not that I feel any of my readers are fools.
*2 medium cloves of garlic
*2 tbsp olive oil
*2 cups chickpeas
*1/2 cup to 3/4 cup roasted red pepper, depending on your preferences
*3 tbsp lemon juice
*1/3 cup tahini
*1 tsp salt
*1 cup water
1. Put it all in a blender or food processor, and puree until very smooth. The consistency should be thick and creamy, not dry and blobby.
2. Refrigerate an hour or two, to let the chickpeas soak up all the goodness.
This is yummy with warm pita bread, rice crackers, veggies, dolmades, sandwiches, and pretty much anything else you can think of.
Wednesday, July 18, 2007
Vegan Pizza
Since yesterday's recipe was a little labor-intensive, I'm giving myself an easy one today. There aren't any places in Southern Illinois willing to accomodate my need for vegan pizza, so I've decided to suck it up and make my own Supremely Excellent Holy Mother Of Vegan Pizza. I think that has a nice ring to it, don't you?
This will make one 16" pizza.
Oven 500
The Crust!
*1 cup warm water
*2 tbsp active dry yeast
*2 cups flour
*1 tbsp salt
*1 tbsp olive oil
The Sauce!
*1 (15 ounce) can tomato sauce
*1 (6 ounce) can tomato paste
*1 1/2 tsp dried oregano
*2 tsp garlic powder
*1 tsp ground paprika
*1 tbsp dried basil
The Toppings!
You can really use whatever you want here. My favorites are:
*fresh spinach
*portobello mushrooms
*black olives
*roasted red peppers
*super thinly sliced white onion
1. Soften the yeast in the warm water. Set aside, and let soak for five minutes.
2. Combine the flour, salt, and olive oil.
3. Add the yeast and water to the flour mix, and combine until a dough forms.
4. On a lightly floured surface, knead the dough for 8 to 10 minutes until smooth and elastic.
5. Put the dough in a lightly greased bowl, cover with a towel or plastic wrap and let rise for 1 1/2 hours.
6. In a medium mixing bowl, mix all the sauce ingredients together.
7. Chop the vegetable toppings.
8. When the dough is finished rising, punch it down and turn it out onto a lightly floured surface. Knead it about four times, and roll it out until it's about 1 inch thick.
9. Place your rolled dough on a lightly greased surface, spread the sauce over it leaving about an inch around the edges, and cover it with toppings.
10. Put the whole shebang into a preheated 500 degree oven and bake 7 to 10 minutes.
11. Eat it!
If you can find a parmesan cheese substitute that doesn't taste like feet that have been soaking in a Port-A-Potty for 40 days and 40 nights, feel free to sprinkle that over the whole pizza before or after baking.
Have fun!
This will make one 16" pizza.
Oven 500
The Crust!
*1 cup warm water
*2 tbsp active dry yeast
*2 cups flour
*1 tbsp salt
*1 tbsp olive oil
The Sauce!
*1 (15 ounce) can tomato sauce
*1 (6 ounce) can tomato paste
*1 1/2 tsp dried oregano
*2 tsp garlic powder
*1 tsp ground paprika
*1 tbsp dried basil
The Toppings!
You can really use whatever you want here. My favorites are:
*fresh spinach
*portobello mushrooms
*black olives
*roasted red peppers
*super thinly sliced white onion
1. Soften the yeast in the warm water. Set aside, and let soak for five minutes.
2. Combine the flour, salt, and olive oil.
3. Add the yeast and water to the flour mix, and combine until a dough forms.
4. On a lightly floured surface, knead the dough for 8 to 10 minutes until smooth and elastic.
5. Put the dough in a lightly greased bowl, cover with a towel or plastic wrap and let rise for 1 1/2 hours.
6. In a medium mixing bowl, mix all the sauce ingredients together.
7. Chop the vegetable toppings.
8. When the dough is finished rising, punch it down and turn it out onto a lightly floured surface. Knead it about four times, and roll it out until it's about 1 inch thick.
9. Place your rolled dough on a lightly greased surface, spread the sauce over it leaving about an inch around the edges, and cover it with toppings.
10. Put the whole shebang into a preheated 500 degree oven and bake 7 to 10 minutes.
11. Eat it!
If you can find a parmesan cheese substitute that doesn't taste like feet that have been soaking in a Port-A-Potty for 40 days and 40 nights, feel free to sprinkle that over the whole pizza before or after baking.
Have fun!
Tuesday, July 17, 2007
Cinnamon Rolls
My new job is at a coffee shop/wine bar/cafe, and although I was hired as a barista it seems that I'm going to be working in the kitchen late at night, baking. For those who don't know me, this is my dream job. I will be working alone, allowed to wear whatever I want, allowed to listen to all my obnoxious music as much as I want, and baking. This is what I do at home, and now I'm just getting paid to do it in a much bigger, more well-equipped kitchen than my own. Needless to say, I'm swooning. So here's my new recipe for Cinnamon Rolls, and they probably taste better if you're listening to Pissed Jeans while you make them.
Dough!
*1 cup warm water
*1.5 tbsp active dry yeast
*1/2 cup margarine
*1/2 cup sugar
*1/4 tsp salt
*equivalent of two eggs (I would definitely use Egg Replacer for this)
*3 cups flour
Filling!
*1 cup sugar
*2 tbsp ground cinnamon
*1/4 cup melted margarine
Icing!
*2 cups powdered sugar
*1/4 cup-ish vanilla soymilk
1. Stir the yeast into the water and set aside.
2. Combine the margarine, sugar, and salt and mix until well combined, but not whipped light.
3. Mix the egg replacer in gradually, stopping when combined.
4. Add the flour and the yeast/water mixture and mix to a smooth dough.
5. Knead the dough for about two minutes.
6. Set the dough aside to rise in a warm place in a lightly greased bowl, covered with a towel or some slightly loose plastic wrap, for about 1 1/2 hours.
7. Mix the sugar and the ground cinnamon together in a small bowl.
8. Punch down dough to release gases and set on a lightly floured work surface.
9. Divide the dough into two equal halves. Roll each half out into a 20x10in rectangle. You can trim the edges if you'd like a neater roll.
10. Brush the melted margarine over the entire exposed surface of the dough.
11. Sprinkle the cinnamon sugar evenly over the dough. Leave a narrow band of dough uncovered along the top edge.
12. Roll the dough up tightly from the bottom edge into a cylinder (make sure your cylinder is 20 inches long, not 10).
13. Using a serrated knife, each roll into eight 2 1/2in thick slices.
14. Place on a lightly greased baking sheet and tuck the loose edge of the roll underneath. Using the palm of your hand, flatten each roll to about 1in thick.
15. Allow to sit in a warm place for 25 minutes.
16. Bake at 350 degrees for about 15 minutes. Glaze when cool.
To prepare the icing:
Put the powdered sugar in a small bowl. Very slowly add soymilk to the sugar while mixing continuously. Stop adding soymilk when you've reached a creamy (but not thick) consistency.
I promise they aren't nearly as difficult to make as they look!
Dough!
*1 cup warm water
*1.5 tbsp active dry yeast
*1/2 cup margarine
*1/2 cup sugar
*1/4 tsp salt
*equivalent of two eggs (I would definitely use Egg Replacer for this)
*3 cups flour
Filling!
*1 cup sugar
*2 tbsp ground cinnamon
*1/4 cup melted margarine
Icing!
*2 cups powdered sugar
*1/4 cup-ish vanilla soymilk
1. Stir the yeast into the water and set aside.
2. Combine the margarine, sugar, and salt and mix until well combined, but not whipped light.
3. Mix the egg replacer in gradually, stopping when combined.
4. Add the flour and the yeast/water mixture and mix to a smooth dough.
5. Knead the dough for about two minutes.
6. Set the dough aside to rise in a warm place in a lightly greased bowl, covered with a towel or some slightly loose plastic wrap, for about 1 1/2 hours.
7. Mix the sugar and the ground cinnamon together in a small bowl.
8. Punch down dough to release gases and set on a lightly floured work surface.
9. Divide the dough into two equal halves. Roll each half out into a 20x10in rectangle. You can trim the edges if you'd like a neater roll.
10. Brush the melted margarine over the entire exposed surface of the dough.
11. Sprinkle the cinnamon sugar evenly over the dough. Leave a narrow band of dough uncovered along the top edge.
12. Roll the dough up tightly from the bottom edge into a cylinder (make sure your cylinder is 20 inches long, not 10).
13. Using a serrated knife, each roll into eight 2 1/2in thick slices.
14. Place on a lightly greased baking sheet and tuck the loose edge of the roll underneath. Using the palm of your hand, flatten each roll to about 1in thick.
15. Allow to sit in a warm place for 25 minutes.
16. Bake at 350 degrees for about 15 minutes. Glaze when cool.
To prepare the icing:
Put the powdered sugar in a small bowl. Very slowly add soymilk to the sugar while mixing continuously. Stop adding soymilk when you've reached a creamy (but not thick) consistency.
I promise they aren't nearly as difficult to make as they look!
Thursday, June 07, 2007
Midwestern Vegan
After neglecting this blog for many months, I'm back. I've moved to Southern Illinois, and despite my initial fear that I would be forced to survive on nuts and berries alone things are going well. There's an amazing food co-op in a nearby town, and they carry a lot of interesting vegan foods that I can't wait to start cooking with. Expect recipes for Rocky Road Brownies, Spinach-Feta Puff Pastry, and Roasted Red Pepper Hummus with Fresh Baked Pita Bread.
My stomach is growling just thinking about food. New recipes soon!!!
My stomach is growling just thinking about food. New recipes soon!!!
Saturday, February 17, 2007
Tofu Quiche
This is a pretty simple recipe that can be easily adapted to personal tastes.
OVEN 375°
The Crust!
*1/2 cup all-purpose flour
*1/2 cup whole wheat flour
*1/4 cup cold margarine, cut up
*2 to 5 tbsp cold water
1. In a food processor, combine the flour and margarine until coarse and crumbly.
2. Add the cold water, one tablespoon at a time, until the dough becomes soft but not sticky.
3. Roll out on a floured surface and then press into a 9-inch pie pan. Set aside.
The Filling!
*8 oz firm tofu
*1/2 cup unsweetened soymilk
*1/4 cup flour
*2 tsp prepared mustard
*1 tbsp garlic granules
*2 tsp paprika
*1 tsp salt
*1 tsp black pepper
*3ish cups chopped vegetables of your choice (I'm fond of broccoli, mushrooms, spinach, green onion, and red bell pepper)
1. In a food processor, combine the tofu, soymilk, flour, mustard, and spices until very smooth. Pour into a mixing bowl.
2. Add the chopped veggies to the tofu mixture and stir until well-combined.
3. Spoon the filling into the crust and spread until smooth and even on top.
4. Put in preheated oven and bake about 45 minutes, or until browned on top.
Tyler and I followed this up with some homemade chocolate chip cookies. Yaaaay!
OVEN 375°
The Crust!
*1/2 cup all-purpose flour
*1/2 cup whole wheat flour
*1/4 cup cold margarine, cut up
*2 to 5 tbsp cold water
1. In a food processor, combine the flour and margarine until coarse and crumbly.
2. Add the cold water, one tablespoon at a time, until the dough becomes soft but not sticky.
3. Roll out on a floured surface and then press into a 9-inch pie pan. Set aside.
The Filling!
*8 oz firm tofu
*1/2 cup unsweetened soymilk
*1/4 cup flour
*2 tsp prepared mustard
*1 tbsp garlic granules
*2 tsp paprika
*1 tsp salt
*1 tsp black pepper
*3ish cups chopped vegetables of your choice (I'm fond of broccoli, mushrooms, spinach, green onion, and red bell pepper)
1. In a food processor, combine the tofu, soymilk, flour, mustard, and spices until very smooth. Pour into a mixing bowl.
2. Add the chopped veggies to the tofu mixture and stir until well-combined.
3. Spoon the filling into the crust and spread until smooth and even on top.
4. Put in preheated oven and bake about 45 minutes, or until browned on top.
Tyler and I followed this up with some homemade chocolate chip cookies. Yaaaay!
Sunday, February 11, 2007
Baked Tofu Tutorial
Sorry, everyone. I got a new job last week, and it's pretty much consumed all my mental energies.
However, it's the weekend now and I'm beginning to feel almost well-rested, so you may find yourselves with another new recipe on your hands later today. We'll see... In the meantime, I'm posting this excellent tutorial for baking tofu, mostly for my baby sister who works at Pizza Hut and doesn't know nothin bout no healthy faggot food...but she wants to. Katie, remember baked tofu can go in ANYTHING--salads, stir fries, sandwiches, or you can marinate it and eat it by itself as a snack. It's mighty tasty.
OVEN 375°
1. Wrap the block of tofu in a clean, lint-free towel, place it in a colander, and place the colander in the sink.
2. Place a plate over the towel-covered tofu, then a heavy can or other weight on top, and leave to press for 30 minutes.
3. Remove the tofu from the towel and cut into 1/2-inch thick slices. I like to cut it into triangles because it makes the corners nice and crispy.
4. Lightly oil (or spray with oil) a 9 x 13-inch baking pan, place the tofu slices in a single layer in the baking pan.
5. Put that shit in the oven, and bake it about 30 minutes, or until crispy and golden brown on the outside. Remember to flip the tofu over after about the first 15 minutes, so it bakes evenly on both sides.
This tutorial comes courtesy of VeganChef.com, by the way. Unfortunately, I am unable to invent a clever new way to bake tofu, and this one pretty much covers the bases.
Tofu can be marinated the same as meat, but you never need to let it sit more than an hour. Really, a half hour is more than sufficient. Tofu is a mighty absorbent food. Also, it's always yummy to just sprinkle some dry spices over the tofu before popping it in the oven. Easy, done. Good luck!
However, it's the weekend now and I'm beginning to feel almost well-rested, so you may find yourselves with another new recipe on your hands later today. We'll see... In the meantime, I'm posting this excellent tutorial for baking tofu, mostly for my baby sister who works at Pizza Hut and doesn't know nothin bout no healthy faggot food...but she wants to. Katie, remember baked tofu can go in ANYTHING--salads, stir fries, sandwiches, or you can marinate it and eat it by itself as a snack. It's mighty tasty.
OVEN 375°
1. Wrap the block of tofu in a clean, lint-free towel, place it in a colander, and place the colander in the sink.
2. Place a plate over the towel-covered tofu, then a heavy can or other weight on top, and leave to press for 30 minutes.
3. Remove the tofu from the towel and cut into 1/2-inch thick slices. I like to cut it into triangles because it makes the corners nice and crispy.
4. Lightly oil (or spray with oil) a 9 x 13-inch baking pan, place the tofu slices in a single layer in the baking pan.
5. Put that shit in the oven, and bake it about 30 minutes, or until crispy and golden brown on the outside. Remember to flip the tofu over after about the first 15 minutes, so it bakes evenly on both sides.
This tutorial comes courtesy of VeganChef.com, by the way. Unfortunately, I am unable to invent a clever new way to bake tofu, and this one pretty much covers the bases.
Tofu can be marinated the same as meat, but you never need to let it sit more than an hour. Really, a half hour is more than sufficient. Tofu is a mighty absorbent food. Also, it's always yummy to just sprinkle some dry spices over the tofu before popping it in the oven. Easy, done. Good luck!
Thursday, February 01, 2007
Cinnamon-ey Brownies? Yes, please!
I've been a little stressed out lately.
Okay, I've been waaaaay stressed out lately.
As a result, I've been making a lot of brownies. And eating a lot of brownies. Which, naturally, compelled me to try to figure out a way to make brownies less unhealthy and more delicious.
Here's the end result:
OVEN 350°
*1/4 cup margarine
*1/4 cup soymilk
*2 1/2 tbsp cocoa powder
*2 tsp ground cinnamon
*1 cup sugar
*substitute for 1 egg
*3/4 cup flour
*1 tsp baking powder
*1/2 cup chopped walnuts (optional)
1. Preheat your oven, and lightly grease an 8x8inch baking pan. Set aside.
2. Melt the margarine, and add the cocoa powder, cinnamon, soymilk, and sugar. Stir until well-combined.
3. Add the "egg," stir until just combined.
4. Stir in the flour, baking powder, and optional walnuts, until the batter is relatively smooth.
5. Spread the batter in the prepared pan. Bake 30 minutes, or until a toothpick inserted in the center comes out clean.
These come with the Craig and Ursula Seal of Approval, which means they are excellent. Ursula likes them with milk and caramel pudding. Blasphemer.
Okay, I've been waaaaay stressed out lately.
As a result, I've been making a lot of brownies. And eating a lot of brownies. Which, naturally, compelled me to try to figure out a way to make brownies less unhealthy and more delicious.
Here's the end result:
OVEN 350°
*1/4 cup margarine
*1/4 cup soymilk
*2 1/2 tbsp cocoa powder
*2 tsp ground cinnamon
*1 cup sugar
*substitute for 1 egg
*3/4 cup flour
*1 tsp baking powder
*1/2 cup chopped walnuts (optional)
1. Preheat your oven, and lightly grease an 8x8inch baking pan. Set aside.
2. Melt the margarine, and add the cocoa powder, cinnamon, soymilk, and sugar. Stir until well-combined.
3. Add the "egg," stir until just combined.
4. Stir in the flour, baking powder, and optional walnuts, until the batter is relatively smooth.
5. Spread the batter in the prepared pan. Bake 30 minutes, or until a toothpick inserted in the center comes out clean.
These come with the Craig and Ursula Seal of Approval, which means they are excellent. Ursula likes them with milk and caramel pudding. Blasphemer.
Sunday, January 28, 2007
The Not-So-Poor Vegan?
Tyler and I have decided to move to Southern Illinois, in order to enjoy such perks of small town life as peace, quiet, and financial stability.
This, of course, means I will be living in a place where vegetables actually grow, and get to experiment with all kinds of fun new ingredients. I've already checked out the vegan-friendly shopping situation there, and it looks like the region has clawed it's way out of the dark ages after all.
Needless to say, I am very, very excited about this move. We're planning on leaving Tucson at the end of May, just in time to enjoy the sweltering heat and humidity of the lower Midwest. Never again will I have to hear the words "Yeah, but it's a dry heat!" 110 degrees is fucking blazing, dry or not.
Anywho, expect a new recipe sometime in the next couple days!
This, of course, means I will be living in a place where vegetables actually grow, and get to experiment with all kinds of fun new ingredients. I've already checked out the vegan-friendly shopping situation there, and it looks like the region has clawed it's way out of the dark ages after all.
Needless to say, I am very, very excited about this move. We're planning on leaving Tucson at the end of May, just in time to enjoy the sweltering heat and humidity of the lower Midwest. Never again will I have to hear the words "Yeah, but it's a dry heat!" 110 degrees is fucking blazing, dry or not.
Anywho, expect a new recipe sometime in the next couple days!
Sunday, January 21, 2007
Spicy Peanut Stir Fry and Cookbook Meltdowns
I'm really tired of opening vegan cookbooks and seeing nothing but labor-intensive, weird, gross, hippie food. I am not a person who wants to live on quinoa and flaxseed. I'm a meat-and-potatoes vegan, I guess, and it's becoming increasingly frustrating to find delicious, relatively simple, realistic recipes. I work full time and I don't want to come home and cook a fucking four-course, soak-your-own-black-beans, go-to-the-market-across-town-and-find-this-totally-obscure-ingredient-and-it-will-still-probably-be-disgusting meal. I like to eat healthy, but I also like to eat simply. Don't get me wrong - there are absolutely times when I love to spend an afternoon cooking a ridiculously elaborate vegan meal, but on a day to day basis I'd really prefer to be eating no more than forty-five minutes after I've started cooking.
In the spirit of this cooking breakdown, I would like to post a very, very simple recipe for Spicy Peanut Chik'n Stir Fry.
The Chik'n!
I use Smart Strips, but if you want Seitan, use Seitan. If you want tofu, use tofu. Two cups should do it, or one whole package of the Smart Strips.
The Vegetables!
anything you want, chopped. I like:
*sugar snap peas
*water chestnuts
*broccoli
*carrots
*onions
*mushrooms
*bell peppers
OR
*a bag of frozen veggies!
Chop as much or as little as you want. Three cups usually does it for me...enough for leftovers.
The Sauce!
*1/2 cup peanut butter (room temperature)
*2 tbsp soy sauce or tamari
*1 tbsp white vinegar or rice wine vinegar
*1/2 to 1 tsp cayenne pepper (decide how spicy you'd like it. If you like it really spicy, I'd add a teaspoon or so of hot chili oil.)
*2 tsp garlic powder
*2 tbsp vegetable oil
*2 tbsp water
The Rice!
*some cooked rice
1. Whisk all the sauce ingredients together. Set aside.
2. In a preheated, non-stick skillet, saute the chik'n in a little oil until browning.
3. Add the veggies, continue sauteing until they're pretty well cooked.
4. Add as much or as little of the sauce as you'd like. Whatever you don't use, put in a sealed container and save for another day.
5. As soon as the sauce is heated through, turn off your skillet, and serve over rice.
This is one of those super easy, fairly healthy (maybe a little fatty, but if you make it the one fatty thing you eat that day it's not bad), really satisfying meals that I so cherish. The leftovers are also great for lunch the next day.
In the spirit of this cooking breakdown, I would like to post a very, very simple recipe for Spicy Peanut Chik'n Stir Fry.
The Chik'n!
I use Smart Strips, but if you want Seitan, use Seitan. If you want tofu, use tofu. Two cups should do it, or one whole package of the Smart Strips.
The Vegetables!
anything you want, chopped. I like:
*sugar snap peas
*water chestnuts
*broccoli
*carrots
*onions
*mushrooms
*bell peppers
OR
*a bag of frozen veggies!
Chop as much or as little as you want. Three cups usually does it for me...enough for leftovers.
The Sauce!
*1/2 cup peanut butter (room temperature)
*2 tbsp soy sauce or tamari
*1 tbsp white vinegar or rice wine vinegar
*1/2 to 1 tsp cayenne pepper (decide how spicy you'd like it. If you like it really spicy, I'd add a teaspoon or so of hot chili oil.)
*2 tsp garlic powder
*2 tbsp vegetable oil
*2 tbsp water
The Rice!
*some cooked rice
1. Whisk all the sauce ingredients together. Set aside.
2. In a preheated, non-stick skillet, saute the chik'n in a little oil until browning.
3. Add the veggies, continue sauteing until they're pretty well cooked.
4. Add as much or as little of the sauce as you'd like. Whatever you don't use, put in a sealed container and save for another day.
5. As soon as the sauce is heated through, turn off your skillet, and serve over rice.
This is one of those super easy, fairly healthy (maybe a little fatty, but if you make it the one fatty thing you eat that day it's not bad), really satisfying meals that I so cherish. The leftovers are also great for lunch the next day.
Friday, January 19, 2007
Zucchini Bread
It's cold and rainy here, so I finally managed to get it together and make the much-anticipated zucchini bread. I even took a picure of it, but Photobucket is being a pud, so it may be a while before I actually get that posted. Anyway, I'm going to try to post pictures of (most of) my recipes from now on.
OVEN 325°
*equivalent of 3 eggs
*1/2 cup vegetable oil
*1/2 cup soymilk
*2 cups sugar
*2 cups very finely grated zucchini
*3/4 cup chopped walnuts
*1 tbsp baking powder
*3 cups flour
*2 tbsp ground cinnamon
1. Preheat the oven, and lightly grease two 8x4 inch loaf pans.
2. In a large mixing bowl, mix together the "eggs", vegetable oil, soymilk, and sugar.
3. Add the zucchini, and stir until well-combined.
4. In a separate bowl, combine the walnuts, baking powder, flour, and ground cinnamon.
5. Add the dry ingredients to the wet ones, and fold in until just combined (like you would with muffins).
6. Divide the batter into the two loaf pans, and bake about one hour, or until a toothpick inserted in the center of each loaf comes out clean.
This bread is really good with a little margarine, and with tea or coffee. Yum.
OVEN 325°
*equivalent of 3 eggs
*1/2 cup vegetable oil
*1/2 cup soymilk
*2 cups sugar
*2 cups very finely grated zucchini
*3/4 cup chopped walnuts
*1 tbsp baking powder
*3 cups flour
*2 tbsp ground cinnamon
1. Preheat the oven, and lightly grease two 8x4 inch loaf pans.
2. In a large mixing bowl, mix together the "eggs", vegetable oil, soymilk, and sugar.
3. Add the zucchini, and stir until well-combined.
4. In a separate bowl, combine the walnuts, baking powder, flour, and ground cinnamon.
5. Add the dry ingredients to the wet ones, and fold in until just combined (like you would with muffins).
6. Divide the batter into the two loaf pans, and bake about one hour, or until a toothpick inserted in the center of each loaf comes out clean.
This bread is really good with a little margarine, and with tea or coffee. Yum.
Sunday, January 14, 2007
To shower or to blog?
I should be showering right now, I really should. I have to be at work in less than an hour, but here I am, on the computer, feeling guilty about (once again) not posting a new entry in a very timely fashion. Oh well. I honestly haven't been cooking anything too blog-worthy lately. Last night I ate garden ribs, steamed green beans, and half a baked potato, and that's pretty much been the standard meal set-up this week. Tonight I can't promise anything better, but I'll post a zucchini bread recipe because I have been promising Ursula a loaf of the stuff for at least a week now. What can I say? Procrastinator is just one of my incredibly charming personality traits.
By the way, those garden ribs (from Gardenburger, in case that wasn't obvious) are really tasty. I'd almost forgotten about them until a pilgrimage to Wild Oats found me in the freezer section going "Ooooh...I won't have to spend more than a half hour cooking for at least a week!" Hahaha, everyone needs a break now and then.
By the way, those garden ribs (from Gardenburger, in case that wasn't obvious) are really tasty. I'd almost forgotten about them until a pilgrimage to Wild Oats found me in the freezer section going "Ooooh...I won't have to spend more than a half hour cooking for at least a week!" Hahaha, everyone needs a break now and then.
Friday, January 05, 2007
Triumphant Return (Vegan Stroganoff!)
Sorry to the whopping three people that read my blog, but Robbie took the computer to California and left me deprived and blog-less for a week or so.
Fortunately, he's back and I can post this recipe for vegan stroganoff that is both tasty and easy. A very winning combination, if I may say so myself.
*1 tbsp vegetable oil
*1/2 medium onion
*1 package (12 oz) faux ground beef
*1 1/2 cups sliced mushrooms (Criminis or Portobellos are best)
*2 tbsp garlic powder
*1 1/2 cups veggie broth
*1 container (12 oz) vegan sour cream
*cooked rice or pasta, to serve sauce over
1. In a nonstick pan, saute the onion in the vegetable oil until translucent. Add the faux ground beef and cook until slightly browned.
2. Add the mushrooms and the garlic powder, saute until the mushrooms begin to absorb moisture.
3. Pour the veggie broth in the pan, and simmer about fifteen minutes.
4. Add the sour cream, and cook another five minutes.
5. Pour over rice or pasta, and eat!
This takes about half an hour to make, and serves four to six people.
Tyler gets home from tour tomorrow afternoon!!! Finally!!!
Fortunately, he's back and I can post this recipe for vegan stroganoff that is both tasty and easy. A very winning combination, if I may say so myself.
*1 tbsp vegetable oil
*1/2 medium onion
*1 package (12 oz) faux ground beef
*1 1/2 cups sliced mushrooms (Criminis or Portobellos are best)
*2 tbsp garlic powder
*1 1/2 cups veggie broth
*1 container (12 oz) vegan sour cream
*cooked rice or pasta, to serve sauce over
1. In a nonstick pan, saute the onion in the vegetable oil until translucent. Add the faux ground beef and cook until slightly browned.
2. Add the mushrooms and the garlic powder, saute until the mushrooms begin to absorb moisture.
3. Pour the veggie broth in the pan, and simmer about fifteen minutes.
4. Add the sour cream, and cook another five minutes.
5. Pour over rice or pasta, and eat!
This takes about half an hour to make, and serves four to six people.
Tyler gets home from tour tomorrow afternoon!!! Finally!!!
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