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!