While at Jeremy's, we decided to have a pizza day, which turned into a having pizza for dinner only because we didn't have everything we needed for said pizza day. Anyways, I wanted to make an awesome dessert pizza. I decided on making a part Blueberry part Smore pizza. The blueberry side was DEFINITELY our favorite. It was delicious.
Anyways, there is no picture of this one. This recipe was told to me by my Mamaw Mary, one of the best people in the world. She died in February, and I have missed her so very much. She loved pancakes, and I've had a hard time making them since. I used to make them for her when I made us some. She actually disliked Blueberry Pancakes. She got sick on some once and never liked them afterwards. She loved the pumpkin pie ones and the apple topping ones that I made for her often. But, she did teach me how to make homemade fruit glazes. It is super simple. They are not nearly as sweet as the premade stuff you get in the store.
It is excellent in pies or as a topping or on a dessert pizza. I'll post how to make dessert pizzas tomorrow.
Ingredients:
1/2 c. blueberries (can be frozen)
1/2 c. water
3/4 c. sugar
1 1/2 Tbsp. cornstarch
Directions:
1. Put the blueberries and water in a blender and blend until well combined.
2. Add the blueberry water mixture to a pot with the sugar until well combined.
3. Add in the cornstarch while the mixture is still cold. If it is warm whatsoever, it will lump. You do not want this. Combine then heat.
4. Put the mixture on the stove on medium heat. Stir continuously to keep from burning.
5. The mixture will start to thicken and bubble. Once it starts bubbling, continue boiling and stirring for two minutes.
6. Remove from heat and let cool.
7. Pour over more blueberries or other berries. Chow down.
You can do this with any kind of berry. I happen to be a big fan of blueberries. Black Raspberries are my favorite, but I prefer to use them in dumplings.
Thursday, April 19, 2012
Wednesday, April 18, 2012
Green Breakfast Smoothie #1: Cucumber Melon Madness!
Spring brings the idea of lucious fruits and veggies to my mind. And, after just reading Crazy, Sexy Diet by Kris Carr, I want to do a lot more juicing and blending. Smoothies have always been on my list of favorite things. I decided to try making a Cucumber Melon smoothie.
I have to now tell a little story about myself. For me, I had never heard a canteloupe called a canteloupe until college. My family called it Mush Melon. That is all I had ever heard, and it was all I knew it as. I had never read the labels at the grocery store because I knew what I Mush Melon looked like, no need to read the labels. I had heard of this mythical canteloupe and was occassionaly curious about it, but not so much so to try and find a picture or anything of the like. I one day went out to eat at a Chinese restaurant. For dessert, they had mush melon on their buffet. I decided to partake in some. As I was munching away happily on the melon, the person who was with me asks, "How's the canteloupe?"
In utter confusion, I replied, "Uhm.. I have no clue. The mush melon is ok though."
This person stares at me, then asks, "You do know that is canteloupe, right?"
I vehemently deny this fact. I have no idea what canteloupe is, and this is mush melon I'm eating! Yeah, I called mom and dad to confirm, and they confirmed that mush melon is in fact canteloupe. They laughed heartily at my confusion. But, no matter what, I call it mush melon because that is what feels right.
Anyways, this smoothie was delicious and bright green.
Ingredients:
1-1/2 c. mush melon, peeled and diced
1 large cucumber, peeled and sliced
2 kiwis, peeled, diced, and frozen
1 banana, peeled, diced and frozen
2 c. baby spinach, kale, or mix of the two
2 Tbsp. flax seed
1 Tbsp. agave necctar
Directions:
1. If you don't have a super awesome blender, like me, blend the melon, cucumber, kiwi and bananas together first.
2. Add in the spinach/kale and blend again until smooth.
3. Add in the agave and flax seeds, and belend until smooth.
4. Grab a glass and gulp down.
As for pictures, there is none of this concoction because I got a better phone, which will be charging for quite sometime, like tomorrow. So, I'll get pics of things as soon as I can!
I have to now tell a little story about myself. For me, I had never heard a canteloupe called a canteloupe until college. My family called it Mush Melon. That is all I had ever heard, and it was all I knew it as. I had never read the labels at the grocery store because I knew what I Mush Melon looked like, no need to read the labels. I had heard of this mythical canteloupe and was occassionaly curious about it, but not so much so to try and find a picture or anything of the like. I one day went out to eat at a Chinese restaurant. For dessert, they had mush melon on their buffet. I decided to partake in some. As I was munching away happily on the melon, the person who was with me asks, "How's the canteloupe?"
In utter confusion, I replied, "Uhm.. I have no clue. The mush melon is ok though."
This person stares at me, then asks, "You do know that is canteloupe, right?"
I vehemently deny this fact. I have no idea what canteloupe is, and this is mush melon I'm eating! Yeah, I called mom and dad to confirm, and they confirmed that mush melon is in fact canteloupe. They laughed heartily at my confusion. But, no matter what, I call it mush melon because that is what feels right.
Anyways, this smoothie was delicious and bright green.
Ingredients:
1-1/2 c. mush melon, peeled and diced
1 large cucumber, peeled and sliced
2 kiwis, peeled, diced, and frozen
1 banana, peeled, diced and frozen
2 c. baby spinach, kale, or mix of the two
2 Tbsp. flax seed
1 Tbsp. agave necctar
Directions:
1. If you don't have a super awesome blender, like me, blend the melon, cucumber, kiwi and bananas together first.
2. Add in the spinach/kale and blend again until smooth.
3. Add in the agave and flax seeds, and belend until smooth.
4. Grab a glass and gulp down.
As for pictures, there is none of this concoction because I got a better phone, which will be charging for quite sometime, like tomorrow. So, I'll get pics of things as soon as I can!
Tuesday, April 17, 2012
Recipe from Jeremy's: Roasted Veggies
As said before, for the majority of the trip, I was cooking in a toaster oven. One of these days was Easter. I really wanted to make him Easter Dinner, just something nice really. I had gotten a couple of vegan meats beforehand, one being the Vegetarian Plus Pepper Steak, which is super tasty. I decided to make it, Carrot Cake cupcakes with cream cheese frosting, and some roasted veggies. Jeremy loved it, especially the veggies. We even took some of the leftover veggies and threw them into a tofu scrambler, which if you have never tried you should. Seriously, go make one.
It was colorful, beautiful, and super delicious. I was proud of myself for throwing this meal together. His friend Jen stayed over for dinner, and it went awesomely. It's simple, and you can adjust according to your tastes. This turned out so good though, I would stick to it.
Ingredients:
5 red taters, diced
1/2 onion, sliced
1/2 orange pepper, sliced
1/2 c. baby carrots cut in half
1 zucchini, sliced then cut slices in half
4 cloves of garlic, diced
4 baby bella mushrooms
Olive Oil
Rosemary
Thyme
Sage
Basil
Parsley
Oregano
Salt
Directions:
1. Preheat oven to 400 degrees
2. Toss all the veggies together and spread over a piece of aluminium foil
3. Drizzle olive oil over the veggies (not much, about 1 Tbsp)
4. Sprinkle over spices, putting just a tad of sage and a lot of parsley.
5. Toss veggies again.
6. Put in oven and bake for 30-45 minutes or until the taters come easily off of a fork once inserted.
7. Remove from oven and chow down.
I made this dish twice as well, and Jeremy is still munching on it. Although the blueberry dessert pizza and blueberry muffins were his favorite, he liked these a lot as well.
It was colorful, beautiful, and super delicious. I was proud of myself for throwing this meal together. His friend Jen stayed over for dinner, and it went awesomely. It's simple, and you can adjust according to your tastes. This turned out so good though, I would stick to it.
Ingredients:
5 red taters, diced
1/2 onion, sliced
1/2 orange pepper, sliced
1/2 c. baby carrots cut in half
1 zucchini, sliced then cut slices in half
4 cloves of garlic, diced
4 baby bella mushrooms
Olive Oil
Rosemary
Thyme
Sage
Basil
Parsley
Oregano
Salt
Directions:
1. Preheat oven to 400 degrees
2. Toss all the veggies together and spread over a piece of aluminium foil
3. Drizzle olive oil over the veggies (not much, about 1 Tbsp)
4. Sprinkle over spices, putting just a tad of sage and a lot of parsley.
5. Toss veggies again.
6. Put in oven and bake for 30-45 minutes or until the taters come easily off of a fork once inserted.
7. Remove from oven and chow down.
I made this dish twice as well, and Jeremy is still munching on it. Although the blueberry dessert pizza and blueberry muffins were his favorite, he liked these a lot as well.
Monday, April 16, 2012
Back from Jeremy's: Taco Bake
There were several impromptu dishes created at Jeremy's this trip. I made them for a number of reasons ranging from the case of vegan Thin Mints that he got me to the fact that the kitchen was in pieces until the last few days of my trip. We worked hard, had some fun, and got things accomplished. I cooked for the most part in a little toaster oven. That's right. TOASTER OVEN! I made muffins, and lots of things in aluminium foil. The last few days when I had a stove, I made an awesome dessert pizza, which I'll put up in a day or so. And no, for the most part, I took no pictures. There were other things on my mind, like cuddling Jeremy and spending time with him in general.
As my first recipe, I'm posting the Taco Bake. I was trying to come up with an idea of what to make that would be tasty, easy to eat, and something that was no fuss no muss. I came up with the idea of this recipe because Jeremy really loves guacamole. We got some chips, some mango pineapple salsa, and I had ordered some vegan queso ahead of time. So, I wanted to do like a taco salad of sorts. But there was no stove... soooo... TA DA! Taco mix from the oven. It was simple, tasty, and just what we both wanted.
Ingredients:
1 can black beans drained and rinsed
1/2 large onion, diced
1/2 green bell pepper, diced
1/2 yellow bell peppers, diced
3-4 cloves of garlic, minced
2/3 c. water
1 packet of taco seasoning
1/2 c. Textured Vegetable Protein (TVP)
Your choice of tortilla chips
Guacamole
Choice of Salsa
Choice of Vegan Queso (we have now tried both, and kinda prefer Nacho Mama's Ultimate
Vegan Queso. The Food for Lover's Queso is good, but the other is thicker. Both are tasty.
For this, we did use Food for Lover's though.)
Directions:
1. Preheat the oven to 300 degrees
2. In a large mixing bowl, mix together the black beans, onion, peppers, garlic, water, and taco seasoning.
3. In the center of a piece of aluminium foil, place the mixture and create a pocket around it.
4. Set in the oven to bake for 30-45 minutes.
5. Take out of the oven, open the foil, and add in the TVP. This will soak up the rest of the liquid. Set back in the oven for 5-10 minutes.
6. While this is finishing, place tortilla chips around on a plate.
7. When Taco Bake comes out of the oven, spoon over chips.
8. Add your choice of the toppings (guac, salsa, and vegan queso), and you can also add some fresh veggie toppings such as sliced spinach, lettuce, raw onions, and tomatoes. You could throw on some vegan sour cream if you would like.
9. Grab your plate and chow down.
Now that I am no longer visitng Jeremy, I am back to bloggin recipes. I miss him terribly and keep thinking that this visit was my last visit to see him because I'll be with him soon, all the time. That is a moment for yay, but for now, I'm just sad and missing him. More recipes will be coming soon!
As my first recipe, I'm posting the Taco Bake. I was trying to come up with an idea of what to make that would be tasty, easy to eat, and something that was no fuss no muss. I came up with the idea of this recipe because Jeremy really loves guacamole. We got some chips, some mango pineapple salsa, and I had ordered some vegan queso ahead of time. So, I wanted to do like a taco salad of sorts. But there was no stove... soooo... TA DA! Taco mix from the oven. It was simple, tasty, and just what we both wanted.
Ingredients:
1 can black beans drained and rinsed
1/2 large onion, diced
1/2 green bell pepper, diced
1/2 yellow bell peppers, diced
3-4 cloves of garlic, minced
2/3 c. water
1 packet of taco seasoning
1/2 c. Textured Vegetable Protein (TVP)
Your choice of tortilla chips
Guacamole
Choice of Salsa
Choice of Vegan Queso (we have now tried both, and kinda prefer Nacho Mama's Ultimate
Vegan Queso. The Food for Lover's Queso is good, but the other is thicker. Both are tasty.
For this, we did use Food for Lover's though.)
Directions:
1. Preheat the oven to 300 degrees
2. In a large mixing bowl, mix together the black beans, onion, peppers, garlic, water, and taco seasoning.
3. In the center of a piece of aluminium foil, place the mixture and create a pocket around it.
4. Set in the oven to bake for 30-45 minutes.
5. Take out of the oven, open the foil, and add in the TVP. This will soak up the rest of the liquid. Set back in the oven for 5-10 minutes.
6. While this is finishing, place tortilla chips around on a plate.
7. When Taco Bake comes out of the oven, spoon over chips.
8. Add your choice of the toppings (guac, salsa, and vegan queso), and you can also add some fresh veggie toppings such as sliced spinach, lettuce, raw onions, and tomatoes. You could throw on some vegan sour cream if you would like.
9. Grab your plate and chow down.
Now that I am no longer visitng Jeremy, I am back to bloggin recipes. I miss him terribly and keep thinking that this visit was my last visit to see him because I'll be with him soon, all the time. That is a moment for yay, but for now, I'm just sad and missing him. More recipes will be coming soon!
Monday, April 2, 2012
Some Pre-game Goods: Buffalo Chik'n Kale Salad or Wrap
Today is game day! March Madness has culminated in this playoff betweek UK and Kansas. I say bring it KANSAS! YOU ARE GOING DOWN!
Ok, now that that is out of my system, on to game day food. In my mind, nothing says ballgame more than buffalo wings. I have no idea why, but that is where it goes. Gardein is one of my favorite vegan products. Its chick'n is phenomenal. Yesterday, I had half a pack of the buffalo chick'n wings yesterday. Today, I heated up the other half and came up with the filling for a wrap or for a salad.
This is something quick to whip up pre-game or for a great lunch. Like I said, it is a great salad and a fantastic wrap.
It made enough for two people. And yes, my wrap totally fell apart >.<. Anyways, it is totally worth it. If you do get the Gardein buffalo chick'n wings, know this: they are on the spicy side. And I am no spice pansy. If you are, then make your own buffalo sauce. It is incredibly easy to do so. I will put below how to make your own sauce. And remember, it is all about to your taste and spice level. Mine is medium-high. I have to be careful sometimes because I forget that others may not be the same. I have burnt people up on occassion (sorry Ranetta!).
Buffalo Sauce
Ingredients:
1/4 c. vegan margarine or butter (I use Earth Balance)
Frank's Red Hot sauce
Directions:
1. In a bowl, melt margarine or butter until softened. You do not want it to melted. Think the look of the garlic sauce from pizza places.
2. Mix as much Frank's Red Hot sauce as you want into the margarine.
3. Toss whatever vegan meat you have there and chow down.
Buffalo Chick'n Salad or Wrap
Ingredients:
1/2 of an avocado, diced
1 slice of onion diced (optional)
1 leaf of kale, stem removed and torn into small bite-size pieces
1-2 slices of tomato, diced
5 Gardein Buffalo Chick'n Wings diced
2 soft tortilla shells (optional)
Directions:
1. Put the avocado, onion, kale, tomato, and chick'n in a bowl and toss.
2. If eating as a salad, go ahead and chow down. Remember, this is enough for two.
3. If making into a wrap, place filling in the towards the edge of one side of the tortilla. Pull the smaller side over, then fold the top and bottom over. Simply roll ingredients up into the wrap.
3. Put wrap on a plate and chow down.
In the recipe, I do call for tomato. I sadly did not have any here today. I have made it with tomato before, and I highly recommend it. It makes the whole thing brighter.
Ok, now that that is out of my system, on to game day food. In my mind, nothing says ballgame more than buffalo wings. I have no idea why, but that is where it goes. Gardein is one of my favorite vegan products. Its chick'n is phenomenal. Yesterday, I had half a pack of the buffalo chick'n wings yesterday. Today, I heated up the other half and came up with the filling for a wrap or for a salad.
This is something quick to whip up pre-game or for a great lunch. Like I said, it is a great salad and a fantastic wrap.
It made enough for two people. And yes, my wrap totally fell apart >.<. Anyways, it is totally worth it. If you do get the Gardein buffalo chick'n wings, know this: they are on the spicy side. And I am no spice pansy. If you are, then make your own buffalo sauce. It is incredibly easy to do so. I will put below how to make your own sauce. And remember, it is all about to your taste and spice level. Mine is medium-high. I have to be careful sometimes because I forget that others may not be the same. I have burnt people up on occassion (sorry Ranetta!).
Buffalo Sauce
Ingredients:
1/4 c. vegan margarine or butter (I use Earth Balance)
Frank's Red Hot sauce
Directions:
1. In a bowl, melt margarine or butter until softened. You do not want it to melted. Think the look of the garlic sauce from pizza places.
2. Mix as much Frank's Red Hot sauce as you want into the margarine.
3. Toss whatever vegan meat you have there and chow down.
Buffalo Chick'n Salad or Wrap
Ingredients:
1/2 of an avocado, diced
1 slice of onion diced (optional)
1 leaf of kale, stem removed and torn into small bite-size pieces
1-2 slices of tomato, diced
5 Gardein Buffalo Chick'n Wings diced
2 soft tortilla shells (optional)
Directions:
1. Put the avocado, onion, kale, tomato, and chick'n in a bowl and toss.
2. If eating as a salad, go ahead and chow down. Remember, this is enough for two.
3. If making into a wrap, place filling in the towards the edge of one side of the tortilla. Pull the smaller side over, then fold the top and bottom over. Simply roll ingredients up into the wrap.
3. Put wrap on a plate and chow down.
In the recipe, I do call for tomato. I sadly did not have any here today. I have made it with tomato before, and I highly recommend it. It makes the whole thing brighter.
Sunday, April 1, 2012
Veggie Burgers, Caulipots, and Kale Chips, Oh MY!
I began this evening out with a determination to create some buffalo chik'n nuggets. But mom wanted me to make veggie burgers instead. So, my determination was thwarted, and I will make those possibly tomorrow evening for the game!
This is what ended up on my plate. As well as some kale chips.
I have described them several times as tasting like green popcorn. And I stand by that observation strongly. They are fantastic and delicious.
Anyways, the basic concept of the veggie burger started out here. I have tried out many of the Tofu Guru's recipes and really enjoyed them. But, she sadly stopped posting with her last post being the burgers. I found that the base components and ideas were great, but the burger itself was bland. So, on my second making of this, I reworked the recipe. I wanted to add flavor this time but no particular ethnicity, such as a Mexican burger, which I will soon do. So, I added a tad more vegan worcestershire sauce (which I cannot pronounce), some liquid smoke, A-1 sauce, parsley, some Mrs. Dash herb blend, and garlic.
I made some sauteed mushrooms and onions with a little low-sodium soy sauce to top the burgers, and sliced an avocado to put on it as well. My chosen bread are these little ciabatta rolls that are slightly pre-baked. You put them in the oven for about 8 minutes and have fresh baked rolls. All these things combined, make this beauty.
On the other side, is some caulipots with some garden fresh green onions tossed in. These are things that you should make, and quite often.
I guess what I'm saying is that tonight, I have THREE recipes for you. Two are super simple, and one is much more complicated but worth it. I'll start with the easiest, the kale chips, then go to the caulipots and save the veggie burgers for last.
Kale Chips
Ingredients:
1 bunch kale, washed and dried
2 Tbsp. olive oil
salt
pepper
seasonings of your choice (I use salt, garlic powder, nutritional yeast, and a pepper blend)
Directions:
1. Preheat the oven to 300 degrees.
2. Tear the kale into 1 inch pieces and toss into a bowl.
3. Pour olive oil over top and add seasonings.
4. Toss together until kale is well coated.
5. Place kale evenly across a cookie sheet.
6. Let bake for about 20 minutes until the kale is crisp but not burnt.
7. Put on plate and chow down.
Caulipots
Ingredients:
30-35 baby taters (I use a variety of red, purple, and golden ones)
1 8 oz. package herbed vegan cream cheese
1 head of cauliflower
Salt
Pepper
2 sliced green onions
Directions:
1. Cut the taters into quarters and throw into a pot.
2. Cut up the cauliflower and throw into the same pot.
3. Cover with water about an inch above the taters and cauliflower.
4. Place on the stove over medium heat.
5. Boil until fork goes easily into and out of taters.
6. Rinse water off of the taters and cauliflower and return to pot.
7. Add in the vegan cream cheese, salt and pepper.
8. Mash together with a tater masher.
9. Add in the green onions or top with green onions and chow down.
Veggie Burgers
Ingredients:
1/3 c. bulgar wheat
2 c. veggie broth, divided
1 c. TVP (textured vegetable protein)
1 Tbsp olive oil
1/2 of a vidalia onion, diced
4 baby bella mushrooms
3 cloves of garlic, minced
1/2 c. black beans
1 Tbsp tomato paste
1 tsp cumin
1 tsp Mrs. Dash original herb mix
1 Tbsp. + 1/2 tsp vegan worcestershire sauce
1/8 tsp Liquid Smoke
1 c. vital wheat gluten
1/2 c. nutritional yeast
2 Tbsp. A-1 sauce
1/2 tsp. parsley
salt
pepper
Directions:
1. Add one cup of the broth to a kettle with the bulgar wheat. Put on medium heat until bowling, then cover with a lid and turn down to low until cooked. Set aside.
2. Add the other cup of broth to a separate kettle and bring to a boil. Add the TVP to rehydrate. Immediately, put on a lid and set off stove.
3. Heat olive oil in an iron skillet. Once hot, throw in the mushrooms, onion, and garlic until sauteed.
4. In a food processor, add the black beans, tomato paste, cumin, Mrs. Dash, vegan worcestershire sauce, liquid smoke, and the sauteed onions, mushrooms, and garlic. Process until this becomes a smooth paste.
5. In a large bowl, combine the TVP and blugar wheat.
6. Add in the vital wheat gluten and nutritional yeast. This mixture will be dry. Just mix until the TVP and bulgar wheat is well coated.
7. Add in the paste from the food processor, A-1 sauce, parsley, salt and pepper. Mix together with hands.
8. In the same iron skillet, add a little bit of oil. Form the veggie burger into patties.
9. Cook on medium-low heat. Brown on both sides.
10. Grab your choice of bread and topics and chow down.
This turned into an awesome meal, and mom and dad both really enjoyed it. I loved the burgers. I also loved my colorful baby taters. I found a bag at Food City that has the variety pack. It's a very colorful experience, and, if there are enough purple taters in the bag, your caulipots will be a purplish blue. UK, I <3 you.
I <3 you, too, baby taters.
This is what ended up on my plate. As well as some kale chips.
I have described them several times as tasting like green popcorn. And I stand by that observation strongly. They are fantastic and delicious.
Anyways, the basic concept of the veggie burger started out here. I have tried out many of the Tofu Guru's recipes and really enjoyed them. But, she sadly stopped posting with her last post being the burgers. I found that the base components and ideas were great, but the burger itself was bland. So, on my second making of this, I reworked the recipe. I wanted to add flavor this time but no particular ethnicity, such as a Mexican burger, which I will soon do. So, I added a tad more vegan worcestershire sauce (which I cannot pronounce), some liquid smoke, A-1 sauce, parsley, some Mrs. Dash herb blend, and garlic.
I made some sauteed mushrooms and onions with a little low-sodium soy sauce to top the burgers, and sliced an avocado to put on it as well. My chosen bread are these little ciabatta rolls that are slightly pre-baked. You put them in the oven for about 8 minutes and have fresh baked rolls. All these things combined, make this beauty.
On the other side, is some caulipots with some garden fresh green onions tossed in. These are things that you should make, and quite often.
I guess what I'm saying is that tonight, I have THREE recipes for you. Two are super simple, and one is much more complicated but worth it. I'll start with the easiest, the kale chips, then go to the caulipots and save the veggie burgers for last.
Kale Chips
Ingredients:
1 bunch kale, washed and dried
2 Tbsp. olive oil
salt
pepper
seasonings of your choice (I use salt, garlic powder, nutritional yeast, and a pepper blend)
Directions:
1. Preheat the oven to 300 degrees.
2. Tear the kale into 1 inch pieces and toss into a bowl.
3. Pour olive oil over top and add seasonings.
4. Toss together until kale is well coated.
5. Place kale evenly across a cookie sheet.
6. Let bake for about 20 minutes until the kale is crisp but not burnt.
7. Put on plate and chow down.
Caulipots
Ingredients:
30-35 baby taters (I use a variety of red, purple, and golden ones)
1 8 oz. package herbed vegan cream cheese
1 head of cauliflower
Salt
Pepper
2 sliced green onions
Directions:
1. Cut the taters into quarters and throw into a pot.
2. Cut up the cauliflower and throw into the same pot.
3. Cover with water about an inch above the taters and cauliflower.
4. Place on the stove over medium heat.
5. Boil until fork goes easily into and out of taters.
6. Rinse water off of the taters and cauliflower and return to pot.
7. Add in the vegan cream cheese, salt and pepper.
8. Mash together with a tater masher.
9. Add in the green onions or top with green onions and chow down.
Veggie Burgers
Ingredients:
1/3 c. bulgar wheat
2 c. veggie broth, divided
1 c. TVP (textured vegetable protein)
1 Tbsp olive oil
1/2 of a vidalia onion, diced
4 baby bella mushrooms
3 cloves of garlic, minced
1/2 c. black beans
1 Tbsp tomato paste
1 tsp cumin
1 tsp Mrs. Dash original herb mix
1 Tbsp. + 1/2 tsp vegan worcestershire sauce
1/8 tsp Liquid Smoke
1 c. vital wheat gluten
1/2 c. nutritional yeast
2 Tbsp. A-1 sauce
1/2 tsp. parsley
salt
pepper
Directions:
1. Add one cup of the broth to a kettle with the bulgar wheat. Put on medium heat until bowling, then cover with a lid and turn down to low until cooked. Set aside.
2. Add the other cup of broth to a separate kettle and bring to a boil. Add the TVP to rehydrate. Immediately, put on a lid and set off stove.
3. Heat olive oil in an iron skillet. Once hot, throw in the mushrooms, onion, and garlic until sauteed.
4. In a food processor, add the black beans, tomato paste, cumin, Mrs. Dash, vegan worcestershire sauce, liquid smoke, and the sauteed onions, mushrooms, and garlic. Process until this becomes a smooth paste.
5. In a large bowl, combine the TVP and blugar wheat.
6. Add in the vital wheat gluten and nutritional yeast. This mixture will be dry. Just mix until the TVP and bulgar wheat is well coated.
7. Add in the paste from the food processor, A-1 sauce, parsley, salt and pepper. Mix together with hands.
8. In the same iron skillet, add a little bit of oil. Form the veggie burger into patties.
9. Cook on medium-low heat. Brown on both sides.
10. Grab your choice of bread and topics and chow down.
This turned into an awesome meal, and mom and dad both really enjoyed it. I loved the burgers. I also loved my colorful baby taters. I found a bag at Food City that has the variety pack. It's a very colorful experience, and, if there are enough purple taters in the bag, your caulipots will be a purplish blue. UK, I <3 you.
I <3 you, too, baby taters.
Celebrating UK: Big Blue Quinoa a.k.a. Tanglewood Quinoa
There is a little cafe near here called the Courthouse Cafe. My mom loves it there, and her favorite thing comes from the dessert menu: Tanglewood Pie. It is a fluffy cheesecake that has a crust, then a layer of bananas, the fluffy cheesecake, and is topped with blueberries in glaze. I wanted to make a quinoa that is reminiscent of this dish for her.
I also wanted to make something with blueberries because I'm attempting to make blue things today to celebrate UK being in the NCAA championship. Here in my family, you watch and cheer for UK. You BLEED BLUE. And to cheer them on for tomorrow as well as celebrate them for last night, I am going to be making blue foods today! As well as a couple of dished you may see at sporting events, like some buffalo chik'n nuggets later with some mashed caulipots (which will be blue) *winks*. But, that is a post for later.
I did do something different for mom and dad's bowls than I did my own. I put some White Chocolate Wonderful Peanut Butter in mom and dad's with some granola (as seen above). In my own, I simply added some pistachios and some flax seeds. I know that their bowls tasted better, but I wanted to keep mine whole foods based.
Either way, if you haven't tried the White Chocolate Wonderful Peanut Butter, you are missing out. For those around here, it's at Hazard Wal Mart.
When I went to make this, I used a mix of huckleberries and blueberries. My Aunt Janet and my Uncle Henry, two of the best people in the world, go huckleberry picking each fall. They always bring us back some. We freeze them and munch on them all year long. I also got the blueberries from their blueberry bushes. They are both just so good. I could not thank them enough for bringing them to us.
Anyways, this is a way to eat healthy, celebrate the Cats, and a fix for some Tanglewood Pie. I did have a friend ask about the fact that they do not have a rice cooker. You can just as easily cook this on the stove with a pot that has a lid. I just like using my rice cooker because it is easy. If you are cooking on the stove, just simply watch to make sure it doesn't overcook and stick. Stir occassionally.
Ingredients:
1 can coconut milk
1/4 c. water
1 c. quinoa
1 c. bananas sliced
1 c. blueberries and/or huckleberries
Choice of toppings: 1 Tbsp White Chocolate Wonderful Peanut Butter, 1/4 c. pistachios, 1/4 c. granola, 2 Tbsp milled flax seed, or a mix
Directions:
1. In a rice cooker or pot, put the quinoa, blueberries/huckleberries, bananas, coconut milk, and water. Let cook together.
2. Grab a bowl and put in your choice or combination of toppings.
3. Put the cooked quinoa mixture in the bowl with toppings, mix together, and chow down.
Enjoy this lazy Sunday, eat plenty of blue stuff, and celebrate the C-A-T-S!
As a side note, this will be the last quinoa recipe for a while. I just love the combinations. And I figure by now, you get the idea that it is awesome and tasty and the like.
I also wanted to make something with blueberries because I'm attempting to make blue things today to celebrate UK being in the NCAA championship. Here in my family, you watch and cheer for UK. You BLEED BLUE. And to cheer them on for tomorrow as well as celebrate them for last night, I am going to be making blue foods today! As well as a couple of dished you may see at sporting events, like some buffalo chik'n nuggets later with some mashed caulipots (which will be blue) *winks*. But, that is a post for later.
I did do something different for mom and dad's bowls than I did my own. I put some White Chocolate Wonderful Peanut Butter in mom and dad's with some granola (as seen above). In my own, I simply added some pistachios and some flax seeds. I know that their bowls tasted better, but I wanted to keep mine whole foods based.
Either way, if you haven't tried the White Chocolate Wonderful Peanut Butter, you are missing out. For those around here, it's at Hazard Wal Mart.
When I went to make this, I used a mix of huckleberries and blueberries. My Aunt Janet and my Uncle Henry, two of the best people in the world, go huckleberry picking each fall. They always bring us back some. We freeze them and munch on them all year long. I also got the blueberries from their blueberry bushes. They are both just so good. I could not thank them enough for bringing them to us.
Anyways, this is a way to eat healthy, celebrate the Cats, and a fix for some Tanglewood Pie. I did have a friend ask about the fact that they do not have a rice cooker. You can just as easily cook this on the stove with a pot that has a lid. I just like using my rice cooker because it is easy. If you are cooking on the stove, just simply watch to make sure it doesn't overcook and stick. Stir occassionally.
Ingredients:
1 can coconut milk
1/4 c. water
1 c. quinoa
1 c. bananas sliced
1 c. blueberries and/or huckleberries
Choice of toppings: 1 Tbsp White Chocolate Wonderful Peanut Butter, 1/4 c. pistachios, 1/4 c. granola, 2 Tbsp milled flax seed, or a mix
Directions:
1. In a rice cooker or pot, put the quinoa, blueberries/huckleberries, bananas, coconut milk, and water. Let cook together.
2. Grab a bowl and put in your choice or combination of toppings.
3. Put the cooked quinoa mixture in the bowl with toppings, mix together, and chow down.
Enjoy this lazy Sunday, eat plenty of blue stuff, and celebrate the C-A-T-S!
As a side note, this will be the last quinoa recipe for a while. I just love the combinations. And I figure by now, you get the idea that it is awesome and tasty and the like.
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