Tuesday, August 31, 2010
aw, fork it. just fork it.
Wednesday, August 25, 2010
something fishy
are you ready kids? aye-aye cap'n. i can't hear you!
(((((whistling)))) who lives in a pineapple under the sea?
who's home was destroyed by the likes of BP?
seriously, there hasn't been a better time to consider giving up seafood. i can't believe that the FDA is trying to report that eating anything out of the spill site is remotely safe. good thing to be vegan right about now, wouldn't you agree?
plus underwater creatures are just cute. cute, i tell you! just look at a flounder or crab and try to disagree with me.
i was inspired by a recipe i saw on the dallas vegan blog about a year or so ago and decided to make my own vegan krab cakes. here's the thing: i've never eaten a crab cake before, so i have no real reference as to what one should taste like. i used one of my employees as a guinea pig and he said they were good. i thought they were too, and amazingly fish like. i was sad for a moment and wished i had written the recipe down, but then i got happy because i realized i remembered most of it, so give these a try and lemme know what you think!
- white beans, about 2 cups worth. (i make my own, then freeze-canned would be fine, just rinse to remove the salt and icky bean water)
- 1 pkg super firm tofu-i used west soy. press the heck out of it
- 1T nori flakes-( i took some nori and put it in my coffee mill. it cleaned out fine)
- 1 or 2 fish peppers, sliced, seeded and super finely chopped
- 1/4 t black pepper
- 1/2 t salt
- 1/4 salt free lemon pepper seasoning
using a food processor or potato masher, mash together the white beans and tofu until you get a sticky mess. add spices and nori. set aside. shape into patties and roll in a mixture of corn meal, cayenne pepper, and onion salt-(proportions? i just eyeballed it. go easy on the cayenne-no more than a pinch or so. you don't want it to dominate)
you can fry these patties for a few minutes on each side in some canola oil OR take the LF approach and bake on a greased cookie sheet at 350 for about 10 minutes on each side. photoed above are the krabby patties shaped and baked in muffin tins, then served with a barley, kale, and carrot blend.
Tuesday, August 24, 2010
it's getting all kinds of chile in this bidnezz!
vinnie's cheater chili
- jar of commercial spaghetti sauce-make sure it's vegan!
- 1 can kroger's organic mixed beans
- 2 t cumin
rinse beans and throw everything in a saucepan.
my mean green salsa verde
- 4 tomatillos-(good sized ones)
- 1 small yellow onion, diced
- 1 clove garlic via garlic press
- 1-2 green chiles, diced
- just a splash of lime juice if you have it, cider vinegar if you don't
- sprinkle of salt
- 1T or so of fresh chopped cilantro
Thursday, August 19, 2010
i heart heirlooms
i don't have a photo of it, but here's my standard recipe for new mexico style green chile sauce:
- 2 cups diced green chiles
- 1 cup of veg. stock
- 1 super small sweet onion
- 2 t cumin
- 3 cloves garlic
- 1T olive oil or EB
- 1T flour
- 1-2 t of bragg's
saute onion and garlic in oil or EB. add chiles and stock. simmer for about 15 minutes, adding any extra stock as needed. it shouldn't look like soup, but not like gravy either--somewhere in between. after 15 mins, cool and run in the blender. goes great over burritos but i put this on veggies, rice, potatoes, etc.
Monday, August 9, 2010
breakin' the law, breakin' the law....
if you are making these for a chocolate fan, i'm sure you could sprinkle a few chocolate chips on the top of the confection fresh out of the oven and swirl with a butter knife. even though i'm addicted to chocolate, i'll hold back. one doesn't want to mess with perfection.
getting my just desserts
so i took my love for dessert and the brief season of freestone peaches and made my own lovely concoction. i've often been inspired by chocolate covered katie with her passion for frozen fruit and made this!
peachy keen
1 big giant freestone peach-(really any peach will do. yellow or white doughnut peaches are pretty rad as well. in that case, you'll need two or three of those)
skin the peach. yes, you can skin a peach. don't ask me how, it's a delicate process. take your time. the more ripe the peach is, the easier it is to skin. put it in a dish. put a couple tablespoons of your favorite vegan coffee creamer and pour it on top. sprinkle with cinnamon, agave nectar, and some crushed almonds. put in the freezer for about an hour. it shouldn't be frozen, just really well chilled.
Wednesday, August 4, 2010
creative menu planning
do you menu plan, or do you base your meals on what you can get on sale? talk to me about your favorite time smart, pocket book sensible meals.
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