Saturday, December 14, 2013

Creamy garlic sauce (with a surprising ingredient!)



I'm back! A lot has happened in the past couple months, some bad stuff, some good stuff, and oh yeah, I'm an Oregonian now! =) Oh God how I love it here!

Anyways, you know the sucky part about moving 400 miles away to a new state? It cost A LOT of $$$$! but you know what's kind of great about not having $ to spare? The inspiration I get to be creative! So without further ado:
  Creamy garlic sauce (with a surprising ingredient!) 

What you'll need:
Salt ( to taste) 
Garlic (minced,dried, or powdered to taste)
Water (anywhere from 1/4-1 cup) 
Oh yeah, and the thing that pulls it all together, one crushed bag of: 
Yes, that's right, this amazing, melt in your mouth, creamy delicious alfredo-like sauce is created from one small bag of kale chips! 

Throw it together:
In a medium sauce pan, (over medium heat)  combine the crushed kale chips and water (adding 1/4 cup at first, then 1 tbs more as needed) gently stir until sauce begins to thicken. Add salt and garlic to taste. toss with cooked pasta noodles or spread on sourdough and add some vegan cheese for a gourmet style pizza! 

Thursday, July 11, 2013

Chocolate Fertility Shake





















A lot of my friends have started TTC and a few have asked me what I think about eating healthy before conception so I thought I'd make a nice power-shake for all the mommas! 
I've been reading up on different things that can increase your fertility and realized a lot of the vitamins and minerals are in my fridge right now! 
Things I've read help boost fertility: 
  • Folic acid
  • Calcium
  • Vit C
  • Iron
  • Soy isoflavins
This chocolate "shake" has all of those! What you'll need:
(Preferably Organic)
  • 1 glass of chocolate soy milk
  • 1 tbsp wheat germ
  • 1 tbsp chia seeds
  • 1tbsp ground flax seed
  • 1 banana or avocado (to make it thick and creamy)
blend all ingredients until smooth and enjoy! 

Sunday, June 9, 2013

vegan beef ramen

I have been searching for a beef top ramen recipe for sooooooooooooooooooo long,  simply because top ramen is one of the things I grew up eating and I miss the salty spicy flavor of it.  Apparently I was the only one on the internet who wanted a vegan recipe or something because I have never once found one.  I did however,  find a perfect noodle for the ramen and a beautifully flavored bouillon.

vegan beef ramen:

1packet of sun luck chucka soba chow mein noodles, boiled al dente and strained
1 tsp better than bouillon vegan beef flavor + 1 cup hot water

mix bouillon and noodles together and enjoy!  ^_^

Thursday, May 23, 2013

Homemade tinted lipstick cream

If your like me,  you tend to have waaaaaay too much makeup and not enough variety.  I have a ton of nice makeup pallets but most of the colors just don't look well enough to wear on my eyes,  I noticed though that usually when they look horrible on my lids,  they look amazing on my lips!  To make this simple lipstick,  all you need are two ingredients:
Vitamin E oil (about 5-6 capsules worth )
A nice colored eyeshadow you'd like to turn into lipstick
You will also need a clean container to put it in,  scissors,  and a scraping tool
For this tutorial I took step by step pictures instead of having to write about it...  enjoy! 

Wednesday, May 22, 2013

Flavor packed pulled vegetable "meat"

Tonight I wanted something packed full of vitamins, minerals,  and flavor so I took a chance,  and I'm glad I did!  Unfortunately when I went to slice our home made bread so I could make some heavenly pulled veggie sandwiches,  it had gone bad!  So I quickly thought of the fastest alternative: brown rice! It blended perfectly, when in a pinch, don't hesitate to get imaginative!

Pulled veggie "meat"

1cup cooked black beans
1/4 of a large head of cabbage, sliced thinly lengthwise to make "strings"
2 large carrots, in peelings (use potato peeler to slice carrots until nothing is left)
1/2 of a large yellow onion,  cut into strips
1 cup vegetable bouillon
1 cup water
1/2 cup BBQ sauce
2 tbsp vegan steak sauce
3 tsp sugar
2 tsp salt
2 tsp pepper
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp chili powder

Combine all ingredients in a pot,  cover and cook on medium- low heat stirring occasionally for 45 minutes, remove cover and cook 15-20minutes to reduce liquid.  Serve hot on some vegan buns or over brown rice and enjoy! 

Sunday, May 19, 2013

Turkeyless pot pie

My son woke me up today and told me he wanted pie for dinner, which sounded delicious,  so of course I made some turkeyless pot pie to satisfy our cravings.
Turkeyless Pot Pie:
Preheat oven to 425 F

Crust:
16oz flour
8 oz butter
1/2 tsp salt
Water (just enough to make dough kneadable )

In a large bowl mix flour,  butter,  and salt until crumbly and evenly mixed. Slowly add water until just kneadable,  knead for 5 minutes, divide and turn onto counter, roll until 1/4 inch thick,  form bottom crust to pie pan pinching up the sidesand over the top, roll out top slightly larger than bottom,  fill and cover with top dough, pinch around edges until bottom and top connect.  Score middle, stick in oven for 25 minutes and enjoy! 

Filling:
3 tbsp oil
1/4 flour
2 cups vegetable bouillon
1/2 cup of my no-turkey seitan , chopped into cubes
1 small head of broccoli,  chopped into 1/2 inch pieces
3 medium carrots,  chopped into 1/2 inch pieces
1/4 cup peas
3 asparagus,  chopped into 1/2 inch pieces
3 kale leaves,  chopped
1 tsp turmeric
A dash of salt & pepper (optional )

Heat oil in a large sauce pan, add all ingredients but flour and bouillon, cook on medium heat until veggies are soft (about 10 minutes) stirring occasionally. Add flour to mixture and stir,  giving all veggies a nice coating.  Add bouillon and mix until you no longer see flour, bring to a boil and pour into crust. 

Friday, May 17, 2013

Candied acorn squash and green bean casserole

Today was a good day,  and on good days I just love to eat yummy holiday-like food that makes me feel all warm inside.  Today I got offered my dream job,  so I decided to make a celebratory feast.  Enjoy :)

Candied acorn squash
(makes 4 servings )

2 acorn squash,  halved and cleaned
1 can of your favorite whole berry cranberry sauce
1/4 cup sugar
2 tbsp cinnamon
Pecans or walnuts (optional)

Mix sugar,  cranberry sauce, nuts and cinnamon in a bowl,  thoroughly clean seeds from squash and spoon cranberry mixture into center.  Bake at 375 F  for 1 hour, serve with some no-turkey seitan and yummy vegan green bean casserole!

Green bean casserole
3 cans organic  green beans
4 tbsp vegan butter
1/2-1cup flour
1/4 cup panko
2 cups vegetable bouillon (I use better than bouillon)
Start out with a roux, add 4tbsp vegan butter to a pot. Once melted stir in 1/2 -1cup flour and cook until golden.  Add 2 cups vegetable bouillon and bring to a boil while mixing,  cook until thick like gravy, remove from heat.  In a casserole dish add green beans, layer gravy mixture over green beans until none is left.  Top with panko and garlic powder to taste. Cook in oven at 375 F for 1 hour and enjoy! 

Sunday, May 12, 2013

Asian inspired stir fry

This is a very easy way to get that yummy takeout taste without all the bad food! 
What you'll need:
2 Carrots
1 Zucchini
A handful of Peas
Four leaves of chard *
3 leaves of Kale
(feel free to add more depending on personal preferences)
1package of Maifun rice stick noodles

Chop all vegetables and fry in a well oiled pan over medium low heat. While veggies are frying combine in a separate pan:
For the sauce:
1/4cup liquid aminos
1/4cup sugar
3tsp rice vinegar
1 cup water**
2 tbsp Golden flax seeds
1/4tsp ginger powder

Mix over medium until well combined,  add Maifun noodles to sauce and cover,  reduce heat to medium low. Let cook for 5 minutes, transfer to veggie pan, and mix well.  Cook, covered , until noodles are see through and serve! 

*even if you hate chard,  add this,  it's high in iron and you can't even taste it
** you may need to add more water if your sauce reduces too much,  trust your gut!

Wednesday, April 17, 2013

tomato and olive vegan quiche

This isn't the traditional quiche,  it's creamy and flavorful but it has savoury Italian hints and salty cheesy undertones.  In other words,  it's a delicious party of flavor in your mouth. I will definitely incorporate this dish into our monthly meal plan! 

8oz firm tofu
14.5 oz can of organic diced tomatoes basil and garlic flavored
1tbsp better than bullion
drizzle of worchestershire and brags
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black salt
1/2tsp pepper

blend ingredients above. In a crusted pie pan, add
2 small broccoli florets chopped
1 large kale leaf ripped into pieces
1 green onion shoot chopped
pour tofu mixture over vegetables, lightly swirl with a spoon until evenly dispersed. Poke
black olives in top going in a circle. sprinkle with nutritional yeast, garlic powder, rosemary, and basil. cook covered at 375 for 1.5 hours or until firm but still slightly jiggly. Serve and enjoy!

Tuesday, April 16, 2013

easy vegan horchata

this is super simple,  and very delicious,  we went shopping yesterday and rice milk was on sale for $0.89! Needless to say we stocked up (even though we usually do hemp milk) I like to explore with new  flavors every now and then. 

what you'll need for the horchata:
1qt unsweetened rice milk
1/2tsp cinnamon
1/2 tsp agave or honey

bring ingredients to a boil while stirring occasionally,  remove from heat and cool, shake well before drinking and enjoy!

Thursday, April 11, 2013

Fried Chickpea Chik'n

I'm exploring the wonderful world of chickpeas and today decided to try my hand at some chikn! I love chickpeas,  when I was little I would ask for salad at round table just so I could stock up on them but I had no idea how versatile they were until I became vegan.

Fried chickpea chik'n:

about a cup and a half cooked chickpeas
3-4tbsp vegan poultry seasoning
1 large portabella mushroom- cleaned, minced
4 garlic cloves -minced

for the coating:
flour and water mixture to form a paste

bread crumbs

combine seasoning, mushroom,  and garlic in either a food processor or by mashing into a paste, add chickpeas, mash until well blended.  form into balls and gently press out a steak shape. dip in flour and water mixture then in bread crumbs. fry in oil over medium heat until both sides are golden brown

Easy vegan fondant!

It's that time of year again,  when I scramble to get everything done for a very special little person's birthday.  That's right my friends,  Keeley's turning 3! I make him a custom cake every year based on what he's interested in. His first birthday was magical dragon themed,  I made him a seven layer rainbow cake with fondant dragons on top.  Last year his obsession was cows so I made him a farm cake full of little fondant cows. This year it's minecraft,  and with our new vegan pledge I needed to improvise with the ingredients to make a delicious,  cruelty free,  and allergen free fondant. 
vegan ricemallow fondant:

Ingredients: 
1tub of vegan ricemallow fluff (10 oz)
about 16 oz vegan powdered sugar
1tsp organic vanilla extract

vegan shortening

cover the inside of a large bowl with a thin layer of shortening.  Using a rubber or silicone spatula, scoop ricemallow fluff in bowl,  generously cover hands in shortening (you may need to do this a couple times during the process to keep from getting too sticky) add 16 oz of powdered sugar and kneed until dough- like (about 8-10minutes ) when dough is stretchy and no longer sticky,  form into a ball and add vanilla (if adding food coloring now is the time) kneed into dough adding more sugar if needed.  refrigerate in plastic wrap or sealed container at least 8 hours before using. when ready to use,  roll out about1/4- 1/2 inch thick,  transfer to a lightly iced cake, and decorate! 

UPDATE! the fondant is very sticky if it's too warm.  Before rolling out fondant,  make sure to have a cup of cornstarch ready.  Coat surface in cornstarch as well as rolling pin, do not roll thinner than 1/4inch or you will not be able to transfer. 

Monday, April 8, 2013

vegan cheeze wiz dip

I am always looking for good tasting cheese alternatives,  I've tried a couple vegan cream cheeses and they all kind of tastes funky so I got brave with one and came up with an easy cheese- wiz tasting cream that goes  great with home made wheat thins or even chips! 
Vegan Cheeze Wiz Dip:
1 small tub (8oz) of vegan gourmet cream cheese (or any other preferred vegan cream cheese)
1 cup nutritional yeast
1/4 cup onion powder
1 tbsp salt
a dash of Vitamin C powder
mix well until smooth and creamy,  enjoy! 

Sunday, April 7, 2013

seriously best jerky ever

Anyone who grew up with me knows,  I am a MAJOR jerky snob. I am also addicted to the stuff, it is truly one of the only things I miss now that I'm vegan.  When I was a meat eater my jerky had to be cowboy dry,  original peppered deliciousness.  My favorite brand was A.J's Montana Bananas beef jerky, it was perfect in all ways, except it's main ingredient made me sick to my stomach. Since I've turned vegan,  I have been on a quest,  a quest to find the best vegan jerky available.  Today,  my friends,  I have found it!  Vegan Dream is too good too be true,  it looks,  smells,  feels,  and tastes like the real thing!  I was considering buying the vegan primal strips, but it felt to soft and moist in the package,  plus I had tried some of the carnivore primal jerky a year ago and it just wasn't right. My next step,  I want to try and replicate the deliciousness that way I don't have to spend so much $ on a tiny little package. 





*I was not contacted by the company to review any of these products,  I simply wanted to share my discovery in case any other jerky lovers have turned vegan/ vegetarian and missed that smokey, tough, salty, peppery, mouthwatering stuff.

Friday, April 5, 2013

Thursday, April 4, 2013

Frothy banana chocolate milkshake

Made a "milkshake" for dinner because I was being lazy and we were snacking all day on avocado, tomatoes, and asparagus with fries..... Anyways, didn't use any sugar, just soy milk, about 4 tbsp raw cocoa powder, 3tbsp flax seed powder, 3 tsp wheat germ, 2 bananas, a handful of raisins, and 1lb (that's right 1 whole pound) of frozen spinach in the blender until smooth. It was soooooooooo good! Tasted like a frothy chocolate banana shake, couldn't even tell it had spinach in it even though it was packed full of it! The banana gave it a nice almost tangy taste to contrast the delicious chocolaty taste. I highly recommend trying it, it'd be great for anyone on the go! Sorry no picture, it was too good not to slurp down! 

Monday, April 1, 2013

Vegan Cheddar and Onion Biscuits

today was a soup kind of day,  everyone in the house was feeling tired and had a sore throat, so we made the easiest soup (throw all the veggies in water and boil) simple and delicious.  I felt like it needed something on the side though,  something savoury and salty and crumbly,  something cheddary, yet took little effort to make. So here it is, Cheddar and Onion Biscuits:
preheat oven to 400
part 1
2 cups flour
2.5 tsp baking powder
1/2 tsp salt
1/3 cup vegan butter
3/4 cup non dairy milk
in a large bowl mix dry ingredients thoroughly, mix milk and butter with dry mixture, knead until doughy and even, set aside.
part 2
1/2 cup nutritional yeast
1 tsp onion powder
1 tsp paprika
1-2 tbsp lemon juice
1 chive or green onion finely chopped
mix nutritional yeast with onion powder and paprika with lemon juice until just moist and lumpy (see picture)  add chives and yeast mixture to biscuit dough and knead until just combined.  Make 2 inch balls of dough on a greased baking sheet,  pop in the oven for 15-20 minutes and enjoy!

Sunday, March 31, 2013

cruelty free Easter

Happy Easter! I wanted my son to feel the joy of Easter Egg hunts, but his allergies prevent him from even being near eggs, plus we're vegans so eggs were  out of the question in more ways than one!  Here  was my solution:  I could have spent money on plastic eggs and contributed to pollution and waste,  but I decided it'd be fun to recycle some paper laying around.
for my "eggs"  I used water balloons and for my paper machete mixture I used equal parts water and four. simple and easy!

lemon tortilla and black bean salsa

I made this today,  just throwing things together. My husband says the lemony crisp tortillas  remind him of cheddar crisps and they're highly addictive! 
lemon tortillas (makes about 15): 
2 cups corn masa
about 1.25 cups water
lemon juice
salt
preheat oven to 380, generously oil 2 baking sheets
put masa in a bowl,  slowly add water while mixing with clean hands until dough- like (it will be slightly crumbly) knead for about 5 minutes, or until pliable but smooth (think soft play dough)
now,  there are two ways to do this next part,  you can either do it the hard way,  or the easy way.
the hard way:  make 1 inch round balls with the dough and roll out until almost paper thin between two sheets of saran wrap,  gently peel off  top layer, flip onto oiled baking sheet,  drizzle lemon juice over tortillas,  sprinkle with salt,  and pop in the oven for 6-10 minutes or until crunchy.
the easy way:  make 1 inch balls of dough and gently smash into a thin tortilla-like shape on a well oiled baking sheet,  drizzle lemon juice and salt,  pop in the oven 8-14 minutes or until crispy
black bean salsa:
1 cup cooked black beans
1/2 cup salsa of your choice
1 small can of green chili
mix together and enjoy!

Monday, March 25, 2013

black bean and kale tacos

Beans,  something else I swore I'd never eat or make... Turns out that I love black beans!  They are so versatile!  I usually buy 1 lb bags and cook  them  all at once then divide and store the cooked beans for different meals.  For this recipe I used about 1/4 of the pot of beans. 
about 1/4 of a 1lb bag of cooked beans (roughly 1.5 cans of beans? ) drained
28 oz can of organic diced tomatoes (or four diced tomatoes and 1/2 cups water)
3 tablespoon dried onion flakes
1 tablespoon better than bullion vegan
1 tablespoon garlic salt
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon granulated sugar
let simmer on med /low  heat for 35-45 minutes until all water has reduced and mixture is thick.
top beans on a heated tortilla or some chips add a generous amount of fresh kale leaves and enjoy!