May 5th, 2008


Make my dinner (and then some)

I am in the process of moving and found a crap load of the following things:
Lentils (seriously. Like five opened bags and three new ones. What is up with me?)
Dried Chickpeas
Dried Black Beans
Quinoa (I have six, count them six containers of this. various boxes and bags...)
Rolled Oats
Bulgur wheat
Long Grain and wild rice
Semolina Flour (and I no longer have my pasta maker...poop)
Buckwheat flour (why did I buy three bags of this?)
Nutritional Yeast (plus the huge bag I just bought cause I knew I didn't have any...)

I also have lots of canned green beans, corn, peas, various canned beans (including black and chickpeas. I have problems), lots of fresh berries, some greens that are either kale or mustard greens, carrots, apples, every spice known to man, whole wheat flour, brown rice...basically a ton of food. Which is good cause we are actually out of money so can't buy anything for like...ever.

But nothing looks good, so I need someone to point and go "HEY! MAKE THIS SILLY!"

Bonus points for using casserole dishes or pie pans as the house I now live in has five large casserole dishes and six pie pans. haha.
I need to learn to use the things I have on hand and am really bad at it. I am a packrat and a hoarder but can't be cause I live with another family and we eat none of the same food.

Thanks ya'll
jiggly asparagus!

Tomato, Artichoke and Mock Chicken Tapas

I got this in my email from a daily recipe list, and thought it sounded good, so I veganized it. It originally called for turkey instead of mock chicken or seitan, so the sautee time might be a little different if you try it.

Tomato, Artichoke and Mock Chicken Tapas

Serves: 6
Prep. time: 10 minutes
Cooking time: 6 minutes

1 pound mock chicken or seitan, cut into ¾-inch medallions
2 teaspoons olive oil
1 six-ounce jar marinated artichoke hearts, drained, cut in half, juices reserved
2 tablespoons balsamic vinegar
1/4 teaspoon dried oregano
1/4 teaspoon dried red pepper flakes
1 large garlic clove, minced
2 tablespoons green onion, minced
1/4 cup sun-dried tomatoes

Snip ends of tomatoes and soak in boiling water for 2 minutes until reconstituted; drain.

In large non-stick skillet over medium heat, sauté mock chicken in oil for 4 minutes per side or until golden brown.

In medium bowl, combine artichoke juice, vinegar, oregano, pepper flakes, green onion and garlic. Fold mock chicken, artichokes and tomatoes into mixture. Cover and refrigerate overnight. Serve with crackers and corn chips.
Man Ray
  • rzep

Spicy Mexican Stew

I threw together a lot of random ingredients and came up with this tasty stew that fed a huge group of folks last night, and it only took about 15 minutes to make!

The amounts can basically vary depending on your personal preferences:

1 can corn
1 can black beans
1 can diced tomatoes (juice drained)
assorted multicoloured peppers (about a handful of chopped pieces)
1 head broccoli

All of these taste good together regardless but then there's a little kicker:

4 chipotle peppers (I got these in a can too and added some of the juice they were preserved in to get the smokey taste without all the seeds)
1 handful of fresh cilantro
a few springs of parsley
a hearty squeeze of lime juice

Throw all the ingredients into a big pan and just let it heat up and let the flavours blend together. It was tasty to leave the veggies semi-raw for a crunchy texture.

I served it over some crispily fried polenta for even more texture. It was pretty spicy so a dollop of vegan sour cream would probably go very nicely! Mmm.

These Brownies Kick Ass: Recipe from the VEGANOMICON

Fudgy Wudgy Blueberry Brownies


2/3 cup plus 1-2 cup semisweet chocolate chips (I use dark Whole Food’s brand.)

10 ounces blueberry spreadable fruit (I use WF Wild blueberry jelly.)

¼ cup soy milk

½ cup canola oil

2 teaspoons pure vanilla extract

½ teaspoon almond extract

1-½ cups all-purpose flour

¼ cup unsweetened cocoa powder (I use Maya Gold Dark)

¼ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup fresh blueberries (I use frozen. It seems to make no difference.)

PREHEAT THE oven to 325 F. Grease a 9 * 13-inch baking pan.

Melt the 2/3 cup of chocolate chips, reserving the other ½ cup as whole chips. To melt chips, place them in a microwave-safe bowl on high heat for 1 minute. Stir the partially melted chips and microwave again for another 30 seconds.

In a large mixing bowl, combine the blueberry spread, soy milk, sugar, canola oil, and extracts. Mix on high speed (using a hand held mixer) until no large lumps of spread able fruit are visible.

Sift in flour, cocoa powder, baking powder, baking soda, and salt. Stir until well mixed; use a fork here because the batter is very thick and can clump up in a whisk or mixer. Mix in the melted chocolate chips as well.

Fold in the remaining ½ cup of chocolate chips and the fresh (frozen) blueberries. Spread the batter in a mixing pan.

Bake for 45 minutes. You can’t really use a toothpick test here because the chocolate chips will make the pick look wet and the top will appear soft and crinkly and not done, when, in fact, it is done.

Remove and let cool for a half an hour.






cold bean salad

My roommate and I are moving out of our apartment in a week, so I'm trying to make summery recipes with what we've got instead of going to the store. I was also looking for something big and easy that would keep in the fridge for a few days so we can study for finals or spend time outside instead of standing around the kitchen.
Thus, the cold bean salad was born.

1 c dried red lentils
1 c dried split peas
1 c uncooked brown rice
2 carrots, chopped
1/2 onion, chopped
2 cloves (or more, to taste) garlic
1 can spring peas
dash of lemon juice

all of the following to taste:
olive oil
balsamic vinegar
salt + pepper

1. Combine lentils, peas, rice, and sufficient water (at least a few cups) in a large pot. Bring to a boil, and simmer about half an hour, or until the grains and legumes begin to soften without getting mushy.
2. Lightly saute the garlic, onions, and carrots in a pan to soften them a little, but again, you don't want them mushy.
3. Rinse the lentils, split peas, and rice in a little cold water. Drain.
4. Combine all ingredients thoroughly. Chill. Enjoy.

Getting enough vegetables

I am finding it very difficult to get enough green vegetables in my diet. I am an extremely fussy eater and I really hate most vegetables... I tried to have fried veggies for diner tonight and I literally can't swallow them, it makes me gag. =(

So basically, I'm looking for advice about how to get myself to eat more vegetables... Ways to sneak them in my food without being to taste them (or feel them... the texture is as bad as taste) and stuff like that.

I'm getting plenty of stuff like corn, potatoes and carrots, but almost no green vegetables. The only one I can think of that I actually like is spinach, so I would also appreciate spinach recipes.

oatmeal-cranberry cookies!

Here is a recipe (originally from the Mrs. Fields cookbook I think) that I have been adapting and working on for a long time and, guys, I am not kidding when I say it's the only oatmeal cookie recipe you'll need again. I made a bunch today and they turned out perfectly so I decided it was time to share it!

My computer and camera are acting up, but for now here is the Collapse )