Saturday, May 31, 2008
Tuesday, May 27, 2008
Posted by vegandenovo at 8:14 PM
Wednesday, May 21, 2008
Tuesday, May 20, 2008
i'm really interested in making burgers. this was my first attempt and i was pleasantly surprised. this patty wasn't as hearty as a traditional soy or black bean burger, but it was definitely delicious. i served mine as a lettuce wrap with bbq sauce. i also cooked up a batch of have cake will travel's tofu fries!
24 oz tomato juice
4 cups chopped tomatoes
1 peeled and diced cucumber
1 diced green pepper
1/2 diced yellow onion
2 cloves of garlic, finely minced
1/4 cup of cilantro plus extra for garnish
1 tbl balsamic vinegar
1 tsp rice vinegar
1 tsp sweetener of choice (i used a stevia blend)
optional: a little hot sauce
(you can also add corn, carrots, basil, etc.)
1. combine all ingredients in a bowl
2. blend half of the liquid and half of the chopped vegetables together
3. mix the blended mix with the chunky mix, and let refrigerate.
Monday, May 19, 2008
Posted by vegandenovo at 11:02 AM
Sunday, May 18, 2008
today is my last day visiting with my family in california. my mom wanted more of my pancakes. this time i made them with strawberries.
my dad used to always make me and my brother chili cheese omelettes, which is something i'm sure he got from my texan grandmother. i used the much revered fat-free vegan kitchen's vegan omelette recipe. i LOVE this recipe, you can put whatever you want in it. veggie sausage, potatoes, vegetables. you can make the omelettes mexican, italian, asian, whatever you want!
Saturday, May 17, 2008
the easiest way to make this treat? pizza dough! i got this idea from a friend of a friend who brought cinnamon rolls to a party. although clearly not the healthiest of fare, a yummy and easy treat!
1 package of prepared pizza dough (i used whole wheat from trader joes)
1/4 cup of non dairy butter
icing: 2 tbl non dairy milk blended with 1/2 cup of powdered sugar
1. take the pizza dough, and roll into a rectangle
2. melt the non dairy butter, and generously brush the dough
3. sprinkle the cinnamon until dough is almost completely covered
4. roll the dough
5. cut into about 8 pieces
6. spray a baking sheet with cooking spray and cook for about 15 minutes at 350 degrees
7. when cool enough to serve, top with icing. serve warm.
Friday, May 16, 2008
you can use this jamaican marinade on many different things: tempeh, tofu, portabella mushrooms. i, however, always prefer it on seitan. when marinated, the seitan is given a comforting yet exotic flavor. i suggest serving with mashed sweet potato, gazpacho or a corn chowder. enjoy!
1 bunch of green onion, chooped
1 cup soy sauce
1 cup apple cider vinegar
1/2 cup olive oil mixed with 1/2 cup of water
a couple of chopped gloves of garlic
1 tbl allspice
-combine everything in a blender
1. marinade seitan cutlets (buy seitan or make it yourself) for at least an hour, but the longer the better.
2. grilling the seitan is best, but if that is not an option for you, spray a frying pan with non cook spray put cutlets in the pan and cook until brown on each side.
Thursday, May 15, 2008
in certain parts of the east bay area yesterday, it was over 100 degrees! i took a break from cooking and my family and i decided to get burritos. upon perusing the menu, i saw a beautiful picture of flan. i just couldn't help myself from whipping up a vegan version of the mexican dessert.
i know the picture is not great. i did not have great lighting, and those yellow plates take away from the golden colors of the flan.
here is an adaption of a recipe from dr. weil:
3 tbl water
5 tbl turbinado brown sugar (or some other brown sugar)
2/3 cup firm silken tofu
2 tbl sugar (or natural sugar substitute)
1 tsp vanilla extract
dash of salt
2 1/2 cups lite coconut milk
1 tsp agar agar flakes
1. boil water and brown sugar until becomes syrup.
2. in blender, combine tofu, 1 tbl of the syrup, sugar, vanilla and salt. blend. set aside
3. pour the remaining syrup in custard containers (i actually used small round tupperware)
4. in sauce pan simmer coconut milk and agar for about 5 minutes
5. add coconut milk mixture into blender with tofu mixture
6. pour mixture into molds
-cover and refrigerate for about 30 minutes.
i used byranna clark grogan's recipe, but used whole wheat pastry flour and used 1/3 cup of agave nectar instead of cane sugar.
it definitely wasn't a fudgy wudgy, full of fat brownie, but for 130 some odd calories it was pretty good!
due to the increase in fuel needed to move obese people around and the cost of the excess food that they eat. read about it here.
of course, it is important to remember that "adult vegans are, on average, 10 to 20 pounds lighter than adult meat-eaters." goveg.com
Posted by vegandenovo at 10:48 PM
Posted by vegandenovo at 12:08 PM
Wednesday, May 14, 2008
just devastating. foie gras is the diseased liver (medically know in humans and other animals as "hepatic lipidosis") of a duck. ducks rasied for foie gras are gruesomely force fed and made to live in horrific conditions.
learn about foie gras and watch footage at gourmetcruelty.com
read about the now lifted ban here.
Posted by vegandenovo at 6:10 PM
Tuesday, May 13, 2008
AND there was a meth lab inside the slaughterhouse.
read it here.
PETA recently did an investigation on the same plant, agriprocessors, finding that the plant was violating both federal and kosher law. you can read more about it and view footage at goveg.com.
Posted by vegandenovo at 12:56 PM
Monday, May 12, 2008
-about 15 cooked lasagna noodles (i used whole wheat...othergood choices are jersulem artichoke and brown rice)
-your favorite marinara sauce (at least a jar's worth)
-vegan parmesan or mozzarella to sprinkle on top
18 oz firm tofu
3 tbl nutritional yeast
1 tbl dried basil
1 tbl oregano
1 tbl garlic powder
salt and pepper
-crumble tofu with a fork
-mix in seasoning
1 cup of water
1/4 cup roasted red peppers
1/4 cup raw almonds
1/4 cup lemon juice
3 tbl tahini
3 tbl whole wheat flour
2 tbl corn starch (or arrowroot)
salt, garlic powder
-blend all ingredients together
PUTTING IT ALL TOGETHER:
-preheat oven to 350 degrees
-spray a 9x13 pan with cooking spray
-spread you marinara sauce
-cover with about 5 noodles, slightly overlapping each other
-cover with ricotta
-pour a thin layer of cheese sauce
-lay 5 more noodles, then ricotta, then cheese sauce
-lay down the last 5 noodles, and pour the remaining sauce
-sprinkle your parmesan or mozzarella over the sauce
-i added some black olives on top
-bake for 40 minutes covered, and 30 minutes uncovered
i asked my family for critique. here is what they said:
brother: more vegan mozzarella, and maybe some soy crumbles or vegan sausage.
dad: fresh garlic and more spices. (i definitely agree, but my mom and brother are not fans of spicy foods)
me: i would have added layers of sliced vegetables like portabella mushrooms or zucchini
mom: make more of the same!
my favorite sushi place in the bay area, cha ya, is closed on mondays for lunch. i forgot about this after getting excited for a great lunch. my brother suggested we make something. he is crazy for pesto, and came up with this simple dish. we went to whole foods, bought a whole wheat pizza crust, some follow your heart mozzarella, and the ingredients for pesto (posted previously). it wasn't vegan sushi, but it sure was delicious!
Sunday, May 11, 2008
healthiest ever pancakes
yields 4-6 pancakes
1 c whole wheat pastry flour
tbl baking powder
a little salt
1 cup non-dairy milk
1 tsp vanilla
half a cup of blueberries (you can add other berries, nuts, cinnanmon, chocolate chips)
-combine the dry ingredients in a mixing bowl
--blend wet ingredients, and then mix with dry ingredients
-ladle on to heated skillet
-when bubbles form, flip. take off griddle when heated through.
batter: 1 cup non-dairy milk, tbl tahini, tbl nutritional yeast, tsp maple syrup, cinnamon to taste
-choose a thick slightly stale bread (i used whole wheat sourdough, because i'm crazy for sourdough!)
-dip slices in batter so completely covered
-cook french toast on each side until lightly browned
strawberry banana pancake topping
1/4 cup frozen strawberries , sliced
1 banana chopped
1 tbl maple syrup
-combine ingredient in sauce pan
-cook until strawberries have thawed and flavors have mingled.
(you could microwave this if you really wanted to)
Saturday, May 10, 2008
Friday, May 9, 2008
Posted by vegandenovo at 11:40 PM
i'm going crazy for molasses lately! for the vegetables i just steamed some green beans, threw in some chopped oranges and walnuts, and topped with liquid smoke. because liquid smoke makes everything amazing!
Thursday, May 8, 2008
Wednesday, May 7, 2008
Tuesday, May 6, 2008
yuba is "tofu skin." it is made by boiling down soy milk until it creates a thin film. you can make it on your own, but i tried once and i failed miserably. so you will likely have to take a trip to a well stocked asian market. well worth it.
Posted by vegandenovo at 3:07 PM
Monday, May 5, 2008
Posted by vegandenovo at 10:27 AM
Sunday, May 4, 2008
today is international respect for chickens day! in honor of them enjoy chicken free nuggets, eggless treats, and pop in chicken run. learn more about "broiler" and egg-laying hens.
Saturday, May 3, 2008
i grew up in california and now live in massachusetts...i have no real idea of what down home cookin' entails. and if it includes deep frying a meat and cheese lasagna , then count me out (paula dean: i think it's cute when you say "yall" and "oh my gracious", but geeeez...)! but if down home cookin' includes the simple pleasures of baked sweet potatoes, stick to your ribs bbq temeph and collards, i'm all for it.
Friday, May 2, 2008
molasses is awesome! delicious and nutritionally dense, it is full of iron and calcium. i really don't use it enough.