This Saturday, I will return.
I hope you're all ready. This recipe is one I'm going to create. It's going to be AWESOME. You will be blown AWAY.
VEGAN.
MEATLOAF.
CUPCAKES.
You don't even know, bitches.
YOU DON'T EVEN FUCKING KNOW.
[[But you will, on Saturday, so stay tuned!]]
Tuesday, January 24, 2012
Saturday, December 24, 2011
Product Review: HealthForce SuperFoods
So, I have an extreme update to this blog.
I personally no longer follow a vegan diet.
I still fully support vegan diets and I think they kick ass - in fact, I still run on a basically vegan diet but with spatterings of animal protein in there.
This has been the main reason why I haven't been posting on this blog for a while. I felt really out of touch with my ideas on veganism and health, and needed to take some time to analyze how my body was working within the confines of a vegan diet.
Overall, I'd say that my experience as a vegan has taught me the importance of whole grains, a wide variety of vegetables, and the importance of trying new things.
I also have been seeing a nutritionist for the past few months. One of the things she's having me try is this Health Force super foods powder stuff:
I'll be taking a teaspoon of each jar mixed with water every day, for the next few weeks. It tastes like grassy water (which I honestly kind of like) and it's chock FULL of probiotics!
It's a great alternative to a multivitamin since your body processes actually whole foods better than isolated nutrients...and these jars are basically full of ground up foods like spirulina, dulse, wheat grass, basil, goji berry, acai, and SO MANY MORE DELIGHTFUL INGREDIENTS.
Ya'll should try it. :) It's entirely vegan!
I don't know if it will make me feel better over the next few weeks, but we'll see!
RATING: 4/5
I personally no longer follow a vegan diet.
I still fully support vegan diets and I think they kick ass - in fact, I still run on a basically vegan diet but with spatterings of animal protein in there.
This has been the main reason why I haven't been posting on this blog for a while. I felt really out of touch with my ideas on veganism and health, and needed to take some time to analyze how my body was working within the confines of a vegan diet.
Overall, I'd say that my experience as a vegan has taught me the importance of whole grains, a wide variety of vegetables, and the importance of trying new things.
I also have been seeing a nutritionist for the past few months. One of the things she's having me try is this Health Force super foods powder stuff:
I'll be taking a teaspoon of each jar mixed with water every day, for the next few weeks. It tastes like grassy water (which I honestly kind of like) and it's chock FULL of probiotics!
It's a great alternative to a multivitamin since your body processes actually whole foods better than isolated nutrients...and these jars are basically full of ground up foods like spirulina, dulse, wheat grass, basil, goji berry, acai, and SO MANY MORE DELIGHTFUL INGREDIENTS.
Ya'll should try it. :) It's entirely vegan!
I don't know if it will make me feel better over the next few weeks, but we'll see!
RATING: 4/5
Thursday, December 1, 2011
MIA
I've been MIA on this blog for a few months now...
MY CAMERA BROKE. :(
Anyways, my point is: I'll be back very soon! Probably in the next couple of days.
Stay tuned, lovelies!
MWAH!
MY CAMERA BROKE. :(
Anyways, my point is: I'll be back very soon! Probably in the next couple of days.
Stay tuned, lovelies!
MWAH!
Monday, September 26, 2011
Israeli Couscous Is So Cute.
I have a huge amount of Israeli couscous, because I really like the stuff and I forgot I already had a huge bag so I bought another huge bag when I went to the coop last week.
GUESS WHAT THAT MEANS!
SO. MUCH. ISRAELI. COUSCOUS. IN. MY. FUTURE.
I actually make a lot of this stuff because it's really just a form of pasta. It's tiny little balls of pasta. Cute. :)
Veganomicon had a recipe for it, so I decided to try it this past weekend.
Israeli Couscous With Pistachios and Apricots Pg 117
Ingredients
2 tbsp vegetable oil
3 cloves garlic, minced
2 cups Israeli couscous
2 1/2 cups water
1 cinnamon stick
1 tsp ground cumin
1/4 tsp ground cardamom
several pinches of freshly ground black pepper
1/2 tsp salt
zest from 1 lime
1/4 cup chopped fresh mint
1/2 cup chopped dried apricots, chopped to the size of raisins
1/2 cup shelled pistachios
Juice from 1/2 lime
Preheat a large heavy-bottomed skillet over medium-low heat. Place the garlic and oil in the pan and saute for 1 minute.
Add the couscous, raise the heat to medium, and stir pretty constantly for 4 - 5 minutes; the couscous should start to toast.
(Note: Do you see the smiley face? If you do, I'll give you a cookie...or maybe even a gold star!)
Add the water, cinnamon stick, cumin, cardamom, pepper, salt, and lime zest.
Raise the heat and bring to a boil. Once the mixture is boiling, lower the heat again to as low as possible and cover. (We know, lots of raising and lowering the heat but that's cooking for you.) In about 10 minutes, most of the water should have been absorbed. Add 2 tbsp of the mint, and the apricots, pistachios, and lime juice.
Look at how pretty the pistachios and apricots are! I LOVE GREEN AND ORANGE TOGETHER. They are literally my favorite colors. <3
Stir, cover again, and cook for 5 more minutes. At this point, the water should be thoroughly absorbed.
Remove the cinnamon stick, fluff the couscous with a fork, garnish with remaining mint, and serve.
RATINGS:
Deliciousness: 3/5
It was really....sweet. It's a white pasta with fruit and nuts and sweet-ish spices. I don't know what I was expecting, I think if I make this again (only likely because I have SO much Israeli couscous / pistachios) I will add some cayenne pepper or something to give it a boost of spice.
Ease of Preparation: 4/5
It took a surprisingly longish time to make, about 40 minutes. Not terribly long, still, but I expected it to take about 20.
Prettiness: 5/5
It's little cute balls of delightfullness with green pistachios and orange apricots! Favorite colors, so I'm probably biased....SO COOL-LOOKING.
GUESS WHAT THAT MEANS!
SO. MUCH. ISRAELI. COUSCOUS. IN. MY. FUTURE.
I actually make a lot of this stuff because it's really just a form of pasta. It's tiny little balls of pasta. Cute. :)
Veganomicon had a recipe for it, so I decided to try it this past weekend.
Israeli Couscous With Pistachios and Apricots Pg 117
Ingredients
2 tbsp vegetable oil
3 cloves garlic, minced
2 cups Israeli couscous
2 1/2 cups water
1 cinnamon stick
1 tsp ground cumin
1/4 tsp ground cardamom
several pinches of freshly ground black pepper
1/2 tsp salt
zest from 1 lime
1/4 cup chopped fresh mint
1/2 cup chopped dried apricots, chopped to the size of raisins
1/2 cup shelled pistachios
Juice from 1/2 lime
Preheat a large heavy-bottomed skillet over medium-low heat. Place the garlic and oil in the pan and saute for 1 minute.
Add the couscous, raise the heat to medium, and stir pretty constantly for 4 - 5 minutes; the couscous should start to toast.
(Note: Do you see the smiley face? If you do, I'll give you a cookie...or maybe even a gold star!)
Add the water, cinnamon stick, cumin, cardamom, pepper, salt, and lime zest.
Raise the heat and bring to a boil. Once the mixture is boiling, lower the heat again to as low as possible and cover. (We know, lots of raising and lowering the heat but that's cooking for you.) In about 10 minutes, most of the water should have been absorbed. Add 2 tbsp of the mint, and the apricots, pistachios, and lime juice.
Look at how pretty the pistachios and apricots are! I LOVE GREEN AND ORANGE TOGETHER. They are literally my favorite colors. <3
Stir, cover again, and cook for 5 more minutes. At this point, the water should be thoroughly absorbed.
Remove the cinnamon stick, fluff the couscous with a fork, garnish with remaining mint, and serve.
RATINGS:
Deliciousness: 3/5
It was really....sweet. It's a white pasta with fruit and nuts and sweet-ish spices. I don't know what I was expecting, I think if I make this again (only likely because I have SO much Israeli couscous / pistachios) I will add some cayenne pepper or something to give it a boost of spice.
Ease of Preparation: 4/5
It took a surprisingly longish time to make, about 40 minutes. Not terribly long, still, but I expected it to take about 20.
Prettiness: 5/5
It's little cute balls of delightfullness with green pistachios and orange apricots! Favorite colors, so I'm probably biased....SO COOL-LOOKING.
Sweet Jesus! Miso Dressing!
I like salad dressings. They're like, the coolest things ever created.
I also like making my own salad dressings because I can tweak the flavors how I like, and I can see exactly what goes into it, and I can put it in a cool glass bottle and be proud of my home-made dressing that's sitting in the fridge.
In Vegan Yum Yum, I found a delicious-sounding way to use some of the miso that's been hanging out in my fridge for the past few weeks.
Sweet Miso Salad Dressing Pg 271
Ingredients:
1 heaping tablespoon sweet white miso
1 heaping tablespoon dijon mustard
1 tbsp granulated sugar
1 tsp balsamic vinegar
2 pinches salt
fresh cracked black pepper, to taste
2 - 4 tbsp peanut or vegetable oil (your choice)
1 tbsp hot water
Put the miso, mustard, sugar, balsamic vinegar, salt, and pepper into a bowl. Use the whisk to mix the ingredients thoroughly. Slowly drizzle in the oil while whisking constantly, creating an emulsion. the dressing should turn shiny and thick. Taste and reseason if necessary. Whisking hot water to thin, if needed. Let the dressing stand for a few minutes and whisk again before serving.
GUESS WHAT, BITCHES!?
IT'S DELICIOUS. THAT'S WHAT.
RATINGS:
Deliciousness: 4/5
This is a really simple, kinda sweet salad dressing. It's not obscenely exciting, but it does really complement the bitter taste of arugula quite well. It's also really reminiscent of a lot of salad dressings I used to eat in Japan...covering deliciously fresh cabbage...*drools*
Ease of Preparation: 5/5
Absurdly easy. Whisking things together can't really get complicated.
Prettiness: 3/5
Nothing super fancy, but it is a nice creamy looking salad dressing (as opposed to just balsamic vinegar) and the color is kind of neutral so aesthetically speaking, it would go well with a variety of different salads.
I also like making my own salad dressings because I can tweak the flavors how I like, and I can see exactly what goes into it, and I can put it in a cool glass bottle and be proud of my home-made dressing that's sitting in the fridge.
In Vegan Yum Yum, I found a delicious-sounding way to use some of the miso that's been hanging out in my fridge for the past few weeks.
Sweet Miso Salad Dressing Pg 271
Ingredients:
1 heaping tablespoon sweet white miso
1 heaping tablespoon dijon mustard
1 tbsp granulated sugar
1 tsp balsamic vinegar
2 pinches salt
fresh cracked black pepper, to taste
2 - 4 tbsp peanut or vegetable oil (your choice)
1 tbsp hot water
Put the miso, mustard, sugar, balsamic vinegar, salt, and pepper into a bowl. Use the whisk to mix the ingredients thoroughly. Slowly drizzle in the oil while whisking constantly, creating an emulsion. the dressing should turn shiny and thick. Taste and reseason if necessary. Whisking hot water to thin, if needed. Let the dressing stand for a few minutes and whisk again before serving.
GUESS WHAT, BITCHES!?
IT'S DELICIOUS. THAT'S WHAT.
RATINGS:
Deliciousness: 4/5
This is a really simple, kinda sweet salad dressing. It's not obscenely exciting, but it does really complement the bitter taste of arugula quite well. It's also really reminiscent of a lot of salad dressings I used to eat in Japan...covering deliciously fresh cabbage...*drools*
Ease of Preparation: 5/5
Absurdly easy. Whisking things together can't really get complicated.
Prettiness: 3/5
Nothing super fancy, but it is a nice creamy looking salad dressing (as opposed to just balsamic vinegar) and the color is kind of neutral so aesthetically speaking, it would go well with a variety of different salads.
Tuesday, September 20, 2011
Corn Salad is Good Stuff.
I like salad-y type things.
They're convenient as leftovers, they're good on bread or by themselves, they usually have a lot of fresh ingredients, and they're easy to get creative with.
That said, they're also my favorite lazy food because they require no cooking - just chopping and mixing! Hell. Yes.
I've never had 'corn salad' before, but it sounded pretty damn good...so I decided to try a recipe from "The Vegan Stoner" - a hella cute blog with all kinds of easy, delicious, cheap vegan recipes.
Corn Salad Sandwich
http://theveganstoner.blogspot.com/2011/04/corn-salad-sandwich.html#comments
Ingredients:
Tofu
Whole Kernel Corn
Handful of Fresh Spinach
Two Spoonfuls of Vegenaise
Handful of Nutritional Yeast
A Few Shakes of Garlic Powder
Two Slices of Bread
Now, the blog doesn't specifiy on the amount of each thing....so here's the exact measurements that I used:
1/2 lb of tofu
1/2 can of corn
1/4 cup Vegenaise
2 tbsp nutritional yeast
1. Drain tofu and canned corn.
2. Chop tofu and handful of spinach.
3. Toss tofu, corn, and spinach with 2 spoonfuls of veganaise.
4. Mix in a handful of nutritional yeast and a few shakes of garlic powder.
5. Spoon onto 2 slices of bread. (Ahem....I did not use bread, so I just spooned this into a bowl.)
6. Munch.
RATINGS:
Deliciousness: 5/5
Really delightful! A perfect salad for some toast, or by itself! The nutritional yeast really gives it that oomph, without being overwhelming. I added some ground pepper, which really brought it all together I think.
Ease of Preparation: 5/5
Easy as HAYELL. Just chop stuff and mix it. Favorite. :)
Prettiness: 5/5
Yellow and green and white and all kinds of textures....looks very summery.
They're convenient as leftovers, they're good on bread or by themselves, they usually have a lot of fresh ingredients, and they're easy to get creative with.
That said, they're also my favorite lazy food because they require no cooking - just chopping and mixing! Hell. Yes.
I've never had 'corn salad' before, but it sounded pretty damn good...so I decided to try a recipe from "The Vegan Stoner" - a hella cute blog with all kinds of easy, delicious, cheap vegan recipes.
Corn Salad Sandwich
http://theveganstoner.blogspot.com/2011/04/corn-salad-sandwich.html#comments
Ingredients:
Tofu
Whole Kernel Corn
Handful of Fresh Spinach
Two Spoonfuls of Vegenaise
Handful of Nutritional Yeast
A Few Shakes of Garlic Powder
Two Slices of Bread
Now, the blog doesn't specifiy on the amount of each thing....so here's the exact measurements that I used:
1/2 lb of tofu
1/2 can of corn
1/4 cup Vegenaise
2 tbsp nutritional yeast
1. Drain tofu and canned corn.
2. Chop tofu and handful of spinach.
3. Toss tofu, corn, and spinach with 2 spoonfuls of veganaise.
4. Mix in a handful of nutritional yeast and a few shakes of garlic powder.
5. Spoon onto 2 slices of bread. (Ahem....I did not use bread, so I just spooned this into a bowl.)
6. Munch.
RATINGS:
Deliciousness: 5/5
Really delightful! A perfect salad for some toast, or by itself! The nutritional yeast really gives it that oomph, without being overwhelming. I added some ground pepper, which really brought it all together I think.
Ease of Preparation: 5/5
Easy as HAYELL. Just chop stuff and mix it. Favorite. :)
Prettiness: 5/5
Yellow and green and white and all kinds of textures....looks very summery.
BananasBlueberriesBananasBlueberries
Banana bread, anyone?
A friend of mine couldn't imagine baked goods could be made vegan...he thought the idea of baking without eggs / butter / milk would be pretty difficult.
So I made him some banana bread!
Really, banana bread is one of the easiest baking-things to make vegan. Bananas are such a good binder that they really can replace the eggs entirely. So I didn't even have to ponder about using Ener-G or flaxseed or whatever else to replace the eggies.
I chose a recipe from "FatFree Vegan Kitchen" blog.
http://blog.fatfreevegan.com/2009/06/blueberry-banana-bread.html
Blueberry Banana Bread
Ingredients
Preheat oven to 350F. Spray or wipe a 9×5-inch loaf pan with oil (I used a silicon loaf pan).
Mix the soymilk with 1 tablespoon of the lemon juice and let stand until it curdles. (If using apple sauce, skip this step and add the lemon juice to the bananas.)
In a large bowl, mash the bananas.
Add the remaining lemon juice, soymilk, and agave nectar. Stir well to combine.
In a separate bowl, combine the flour, baking powder, soda, and salt. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined.
Fold in the blueberries.
Spread the mixture evenly in the prepared pan and bake until a knife inserted in the center comes out clean, about 50-60 minutes. Allow to cool before cutting and serving.
RATINGS:
Deliciousness: 4/5
It was tasty! I used overripe bananas, but I think next time I'll use EXTREMELY overripe bananas...for more banana-y flavor. I also think I'll use four total bananas - the bread was good but definitely could have been a little more moist. I mean, come on - it's banana bread. It's gotta be insanely moist!
Ease of Preparation: 4/5
Really easy baking recipe. It takes 50 minutes to bake, though, so make sure you have some sort of project you can work on while you're watching the oven.
Prettiness: 5/5
Little blueberry gems inside a banana bread! Cute!
A friend of mine couldn't imagine baked goods could be made vegan...he thought the idea of baking without eggs / butter / milk would be pretty difficult.
So I made him some banana bread!
Really, banana bread is one of the easiest baking-things to make vegan. Bananas are such a good binder that they really can replace the eggs entirely. So I didn't even have to ponder about using Ener-G or flaxseed or whatever else to replace the eggies.
I chose a recipe from "FatFree Vegan Kitchen" blog.
http://blog.fatfreevegan.com/2009/06/blueberry-banana-bread.html
Blueberry Banana Bread
Ingredients
- 3 large over-ripe bananas
- 2 tablespoons lemon juice
- 1/3 cup (80 ml) vanilla soymilk (or apple sauce)
- 1/2 cup (120 ml) agave nectar
- 2 cups (240 g) white whole wheat flour (or regular whole wheat flour)
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240 ml) blueberries
Preheat oven to 350F. Spray or wipe a 9×5-inch loaf pan with oil (I used a silicon loaf pan).
Mix the soymilk with 1 tablespoon of the lemon juice and let stand until it curdles. (If using apple sauce, skip this step and add the lemon juice to the bananas.)
In a large bowl, mash the bananas.
Add the remaining lemon juice, soymilk, and agave nectar. Stir well to combine.
In a separate bowl, combine the flour, baking powder, soda, and salt. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined.
Fold in the blueberries.
Spread the mixture evenly in the prepared pan and bake until a knife inserted in the center comes out clean, about 50-60 minutes. Allow to cool before cutting and serving.
RATINGS:
Deliciousness: 4/5
It was tasty! I used overripe bananas, but I think next time I'll use EXTREMELY overripe bananas...for more banana-y flavor. I also think I'll use four total bananas - the bread was good but definitely could have been a little more moist. I mean, come on - it's banana bread. It's gotta be insanely moist!
Ease of Preparation: 4/5
Really easy baking recipe. It takes 50 minutes to bake, though, so make sure you have some sort of project you can work on while you're watching the oven.
Prettiness: 5/5
Little blueberry gems inside a banana bread! Cute!
Subscribe to:
Posts (Atom)