HANGOVER BREAKFAST BOWLS Your alarm clock goes off and you’ve already hit the snooze button 487 times. Somehow you find the strength to peel yourself from in between your sheets, and you hop into last nights jeans to start your day. It’s 8:45. You’ve got 15 minutes to get to work, but first things first, you need some nourishment.  You could easily grab a $4 breakfast sandwich from Tim’s, or stop in at the <insert chain restaurant here> and grab an overpriced breakfast in hopes of fighting off your massive hangover.  But wait - you spent an hour this past Sunday preparing the below recipe, and that means you are more than taken care of.  This all vegan recipe is incredibly easy to prepare, no matter how difficult it may seem. I promise you this.  With ONE ingredient, you can make these amazing little hash brown nests, and then fill them up with one of the most delicious Tofu Scramble recipes EVER. Add in the fact that you can freeze these beauties and heat them up in only a few minutes, and you have yourself a winner.  Make these because: You don’t need to be awake in the morning to enjoy a delicious homemade breakfast. You’re welcome. INGREDIENTS: 1 Brick, extra firm tofu1/2 red pepper, chopped3 cloves, garlic1 medium shallot, diced1 jalapeño, minced1/2 t, turmeric1 t, paprika1 cup, Kale, cut into small pieces, stems removed.1 T, Lemon juice 2 baking potatoes1 T, chipotle (optional)1/2 T, brags (or low sodium soya sauce)2 T, nutritional yeast (or daiya/cheese)S&P DIRECTIONS: Clean and scrub your potatoes. Bake in the oven at 400• for 45-60 minutes.  You don’t want to cook them until they are too soft. Just enough so that you can grate them. Once done, cool in the fridge, peel, and grate.  Press your tofu and try to get out as much water as possible. Break up into a big bowl and with your hands. Break it down as much as possible. Add in your turmeric, chipotle, paprika and a little salt.  Mix it all together and set aside.  Now, heat some oil in a pan on low and toss in your onion. Once translucent, add in red pepper, garlic, & jalapeños. Cook for about five minutes.  Add in the tofu scramble and raise heat to medium.  Now, add in your brags and nutritional yeast, stir well, and finally add in your kale and lemon juice.  Grab a muffin tray, and either spray it with cooking oil, or simply take a little bit of vegan butter and rub the edges with a paper towel.  Spoon in a hefty portion of the grated potato and push down, forming a nest.  Finish off with a grind of pepper and bake in the over at 450 for about 20 minutes.  Once crispy on the top, fill with a spoon or two of scramble, pack it in, and return to the oven for another 10-15 minutes.  See, that wasn’t difficult, was it? Once they’ve cooled down, you can easily remove them from the tray with a spoon or fork.  I wrapped mine in tin-foil and put them in the freezer so I can reheat quickly in the mornings.   YOU ARE GOING TO LOVE THESE!! Spend the rest of the day bragging to your friends about how amazing these breakfast cups taste. Even better, reheat one of these the next time you’re having a slower than normal morning and watch how fast you start to feel better.  HANGOVER BREAKFAST BOWLS Your alarm clock goes off and you’ve already hit the snooze button 487 times. Somehow you find the strength to peel yourself from in between your sheets, and you hop into last nights jeans to start your day. It’s 8:45. You’ve got 15 minutes to get to work, but first things first, you need some nourishment.  You could easily grab a $4 breakfast sandwich from Tim’s, or stop in at the <insert chain restaurant here> and grab an overpriced breakfast in hopes of fighting off your massive hangover.  But wait - you spent an hour this past Sunday preparing the below recipe, and that means you are more than taken care of.  This all vegan recipe is incredibly easy to prepare, no matter how difficult it may seem. I promise you this.  With ONE ingredient, you can make these amazing little hash brown nests, and then fill them up with one of the most delicious Tofu Scramble recipes EVER. Add in the fact that you can freeze these beauties and heat them up in only a few minutes, and you have yourself a winner.  Make these because: You don’t need to be awake in the morning to enjoy a delicious homemade breakfast. You’re welcome. INGREDIENTS: 1 Brick, extra firm tofu1/2 red pepper, chopped3 cloves, garlic1 medium shallot, diced1 jalapeño, minced1/2 t, turmeric1 t, paprika1 cup, Kale, cut into small pieces, stems removed.1 T, Lemon juice 2 baking potatoes1 T, chipotle (optional)1/2 T, brags (or low sodium soya sauce)2 T, nutritional yeast (or daiya/cheese)S&P DIRECTIONS: Clean and scrub your potatoes. Bake in the oven at 400• for 45-60 minutes.  You don’t want to cook them until they are too soft. Just enough so that you can grate them. Once done, cool in the fridge, peel, and grate.  Press your tofu and try to get out as much water as possible. Break up into a big bowl and with your hands. Break it down as much as possible. Add in your turmeric, chipotle, paprika and a little salt.  Mix it all together and set aside.  Now, heat some oil in a pan on low and toss in your onion. Once translucent, add in red pepper, garlic, & jalapeños. Cook for about five minutes.  Add in the tofu scramble and raise heat to medium.  Now, add in your brags and nutritional yeast, stir well, and finally add in your kale and lemon juice.  Grab a muffin tray, and either spray it with cooking oil, or simply take a little bit of vegan butter and rub the edges with a paper towel.  Spoon in a hefty portion of the grated potato and push down, forming a nest.  Finish off with a grind of pepper and bake in the over at 450 for about 20 minutes.  Once crispy on the top, fill with a spoon or two of scramble, pack it in, and return to the oven for another 10-15 minutes.  See, that wasn’t difficult, was it? Once they’ve cooled down, you can easily remove them from the tray with a spoon or fork.  I wrapped mine in tin-foil and put them in the freezer so I can reheat quickly in the mornings.   YOU ARE GOING TO LOVE THESE!! Spend the rest of the day bragging to your friends about how amazing these breakfast cups taste. Even better, reheat one of these the next time you’re having a slower than normal morning and watch how fast you start to feel better.  HANGOVER BREAKFAST BOWLS Your alarm clock goes off and you’ve already hit the snooze button 487 times. Somehow you find the strength to peel yourself from in between your sheets, and you hop into last nights jeans to start your day. It’s 8:45. You’ve got 15 minutes to get to work, but first things first, you need some nourishment.  You could easily grab a $4 breakfast sandwich from Tim’s, or stop in at the <insert chain restaurant here> and grab an overpriced breakfast in hopes of fighting off your massive hangover.  But wait - you spent an hour this past Sunday preparing the below recipe, and that means you are more than taken care of.  This all vegan recipe is incredibly easy to prepare, no matter how difficult it may seem. I promise you this.  With ONE ingredient, you can make these amazing little hash brown nests, and then fill them up with one of the most delicious Tofu Scramble recipes EVER. Add in the fact that you can freeze these beauties and heat them up in only a few minutes, and you have yourself a winner.  Make these because: You don’t need to be awake in the morning to enjoy a delicious homemade breakfast. You’re welcome. INGREDIENTS: 1 Brick, extra firm tofu1/2 red pepper, chopped3 cloves, garlic1 medium shallot, diced1 jalapeño, minced1/2 t, turmeric1 t, paprika1 cup, Kale, cut into small pieces, stems removed.1 T, Lemon juice 2 baking potatoes1 T, chipotle (optional)1/2 T, brags (or low sodium soya sauce)2 T, nutritional yeast (or daiya/cheese)S&P DIRECTIONS: Clean and scrub your potatoes. Bake in the oven at 400• for 45-60 minutes.  You don’t want to cook them until they are too soft. Just enough so that you can grate them. Once done, cool in the fridge, peel, and grate.  Press your tofu and try to get out as much water as possible. Break up into a big bowl and with your hands. Break it down as much as possible. Add in your turmeric, chipotle, paprika and a little salt.  Mix it all together and set aside.  Now, heat some oil in a pan on low and toss in your onion. Once translucent, add in red pepper, garlic, & jalapeños. Cook for about five minutes.  Add in the tofu scramble and raise heat to medium.  Now, add in your brags and nutritional yeast, stir well, and finally add in your kale and lemon juice.  Grab a muffin tray, and either spray it with cooking oil, or simply take a little bit of vegan butter and rub the edges with a paper towel.  Spoon in a hefty portion of the grated potato and push down, forming a nest.  Finish off with a grind of pepper and bake in the over at 450 for about 20 minutes.  Once crispy on the top, fill with a spoon or two of scramble, pack it in, and return to the oven for another 10-15 minutes.  See, that wasn’t difficult, was it? Once they’ve cooled down, you can easily remove them from the tray with a spoon or fork.  I wrapped mine in tin-foil and put them in the freezer so I can reheat quickly in the mornings.   YOU ARE GOING TO LOVE THESE!! Spend the rest of the day bragging to your friends about how amazing these breakfast cups taste. Even better, reheat one of these the next time you’re having a slower than normal morning and watch how fast you start to feel better.  HANGOVER BREAKFAST BOWLS Your alarm clock goes off and you’ve already hit the snooze button 487 times. Somehow you find the strength to peel yourself from in between your sheets, and you hop into last nights jeans to start your day. It’s 8:45. You’ve got 15 minutes to get to work, but first things first, you need some nourishment.  You could easily grab a $4 breakfast sandwich from Tim’s, or stop in at the <insert chain restaurant here> and grab an overpriced breakfast in hopes of fighting off your massive hangover.  But wait - you spent an hour this past Sunday preparing the below recipe, and that means you are more than taken care of.  This all vegan recipe is incredibly easy to prepare, no matter how difficult it may seem. I promise you this.  With ONE ingredient, you can make these amazing little hash brown nests, and then fill them up with one of the most delicious Tofu Scramble recipes EVER. Add in the fact that you can freeze these beauties and heat them up in only a few minutes, and you have yourself a winner.  Make these because: You don’t need to be awake in the morning to enjoy a delicious homemade breakfast. You’re welcome. INGREDIENTS: 1 Brick, extra firm tofu1/2 red pepper, chopped3 cloves, garlic1 medium shallot, diced1 jalapeño, minced1/2 t, turmeric1 t, paprika1 cup, Kale, cut into small pieces, stems removed.1 T, Lemon juice 2 baking potatoes1 T, chipotle (optional)1/2 T, brags (or low sodium soya sauce)2 T, nutritional yeast (or daiya/cheese)S&P DIRECTIONS: Clean and scrub your potatoes. Bake in the oven at 400• for 45-60 minutes.  You don’t want to cook them until they are too soft. Just enough so that you can grate them. Once done, cool in the fridge, peel, and grate.  Press your tofu and try to get out as much water as possible. Break up into a big bowl and with your hands. Break it down as much as possible. Add in your turmeric, chipotle, paprika and a little salt.  Mix it all together and set aside.  Now, heat some oil in a pan on low and toss in your onion. Once translucent, add in red pepper, garlic, & jalapeños. Cook for about five minutes.  Add in the tofu scramble and raise heat to medium.  Now, add in your brags and nutritional yeast, stir well, and finally add in your kale and lemon juice.  Grab a muffin tray, and either spray it with cooking oil, or simply take a little bit of vegan butter and rub the edges with a paper towel.  Spoon in a hefty portion of the grated potato and push down, forming a nest.  Finish off with a grind of pepper and bake in the over at 450 for about 20 minutes.  Once crispy on the top, fill with a spoon or two of scramble, pack it in, and return to the oven for another 10-15 minutes.  See, that wasn’t difficult, was it? Once they’ve cooled down, you can easily remove them from the tray with a spoon or fork.  I wrapped mine in tin-foil and put them in the freezer so I can reheat quickly in the mornings.   YOU ARE GOING TO LOVE THESE!! Spend the rest of the day bragging to your friends about how amazing these breakfast cups taste. Even better, reheat one of these the next time you’re having a slower than normal morning and watch how fast you start to feel better.  HANGOVER BREAKFAST BOWLS Your alarm clock goes off and you’ve already hit the snooze button 487 times. Somehow you find the strength to peel yourself from in between your sheets, and you hop into last nights jeans to start your day. It’s 8:45. You’ve got 15 minutes to get to work, but first things first, you need some nourishment.  You could easily grab a $4 breakfast sandwich from Tim’s, or stop in at the <insert chain restaurant here> and grab an overpriced breakfast in hopes of fighting off your massive hangover.  But wait - you spent an hour this past Sunday preparing the below recipe, and that means you are more than taken care of.  This all vegan recipe is incredibly easy to prepare, no matter how difficult it may seem. I promise you this.  With ONE ingredient, you can make these amazing little hash brown nests, and then fill them up with one of the most delicious Tofu Scramble recipes EVER. Add in the fact that you can freeze these beauties and heat them up in only a few minutes, and you have yourself a winner.  Make these because: You don’t need to be awake in the morning to enjoy a delicious homemade breakfast. You’re welcome. INGREDIENTS: 1 Brick, extra firm tofu1/2 red pepper, chopped3 cloves, garlic1 medium shallot, diced1 jalapeño, minced1/2 t, turmeric1 t, paprika1 cup, Kale, cut into small pieces, stems removed.1 T, Lemon juice 2 baking potatoes1 T, chipotle (optional)1/2 T, brags (or low sodium soya sauce)2 T, nutritional yeast (or daiya/cheese)S&P DIRECTIONS: Clean and scrub your potatoes. Bake in the oven at 400• for 45-60 minutes.  You don’t want to cook them until they are too soft. Just enough so that you can grate them. Once done, cool in the fridge, peel, and grate.  Press your tofu and try to get out as much water as possible. Break up into a big bowl and with your hands. Break it down as much as possible. Add in your turmeric, chipotle, paprika and a little salt.  Mix it all together and set aside.  Now, heat some oil in a pan on low and toss in your onion. Once translucent, add in red pepper, garlic, & jalapeños. Cook for about five minutes.  Add in the tofu scramble and raise heat to medium.  Now, add in your brags and nutritional yeast, stir well, and finally add in your kale and lemon juice.  Grab a muffin tray, and either spray it with cooking oil, or simply take a little bit of vegan butter and rub the edges with a paper towel.  Spoon in a hefty portion of the grated potato and push down, forming a nest.  Finish off with a grind of pepper and bake in the over at 450 for about 20 minutes.  Once crispy on the top, fill with a spoon or two of scramble, pack it in, and return to the oven for another 10-15 minutes.  See, that wasn’t difficult, was it? Once they’ve cooled down, you can easily remove them from the tray with a spoon or fork.  I wrapped mine in tin-foil and put them in the freezer so I can reheat quickly in the mornings.   YOU ARE GOING TO LOVE THESE!! Spend the rest of the day bragging to your friends about how amazing these breakfast cups taste. Even better, reheat one of these the next time you’re having a slower than normal morning and watch how fast you start to feel better.  HANGOVER BREAKFAST BOWLS Your alarm clock goes off and you’ve already hit the snooze button 487 times. Somehow you find the strength to peel yourself from in between your sheets, and you hop into last nights jeans to start your day. It’s 8:45. You’ve got 15 minutes to get to work, but first things first, you need some nourishment.  You could easily grab a $4 breakfast sandwich from Tim’s, or stop in at the <insert chain restaurant here> and grab an overpriced breakfast in hopes of fighting off your massive hangover.  But wait - you spent an hour this past Sunday preparing the below recipe, and that means you are more than taken care of.  This all vegan recipe is incredibly easy to prepare, no matter how difficult it may seem. I promise you this.  With ONE ingredient, you can make these amazing little hash brown nests, and then fill them up with one of the most delicious Tofu Scramble recipes EVER. Add in the fact that you can freeze these beauties and heat them up in only a few minutes, and you have yourself a winner.  Make these because: You don’t need to be awake in the morning to enjoy a delicious homemade breakfast. You’re welcome. INGREDIENTS: 1 Brick, extra firm tofu1/2 red pepper, chopped3 cloves, garlic1 medium shallot, diced1 jalapeño, minced1/2 t, turmeric1 t, paprika1 cup, Kale, cut into small pieces, stems removed.1 T, Lemon juice 2 baking potatoes1 T, chipotle (optional)1/2 T, brags (or low sodium soya sauce)2 T, nutritional yeast (or daiya/cheese)S&P DIRECTIONS: Clean and scrub your potatoes. Bake in the oven at 400• for 45-60 minutes.  You don’t want to cook them until they are too soft. Just enough so that you can grate them. Once done, cool in the fridge, peel, and grate.  Press your tofu and try to get out as much water as possible. Break up into a big bowl and with your hands. Break it down as much as possible. Add in your turmeric, chipotle, paprika and a little salt.  Mix it all together and set aside.  Now, heat some oil in a pan on low and toss in your onion. Once translucent, add in red pepper, garlic, & jalapeños. Cook for about five minutes.  Add in the tofu scramble and raise heat to medium.  Now, add in your brags and nutritional yeast, stir well, and finally add in your kale and lemon juice.  Grab a muffin tray, and either spray it with cooking oil, or simply take a little bit of vegan butter and rub the edges with a paper towel.  Spoon in a hefty portion of the grated potato and push down, forming a nest.  Finish off with a grind of pepper and bake in the over at 450 for about 20 minutes.  Once crispy on the top, fill with a spoon or two of scramble, pack it in, and return to the oven for another 10-15 minutes.  See, that wasn’t difficult, was it? Once they’ve cooled down, you can easily remove them from the tray with a spoon or fork.  I wrapped mine in tin-foil and put them in the freezer so I can reheat quickly in the mornings.   YOU ARE GOING TO LOVE THESE!! Spend the rest of the day bragging to your friends about how amazing these breakfast cups taste. Even better, reheat one of these the next time you’re having a slower than normal morning and watch how fast you start to feel better. 

HANGOVER BREAKFAST BOWLS

Your alarm clock goes off and you’ve already hit the snooze button 487 times. Somehow you find the strength to peel yourself from in between your sheets, and you hop into last nights jeans to start your day. It’s 8:45. You’ve got 15 minutes to get to work, but first things first, you need some nourishment. 

You could easily grab a $4 breakfast sandwich from Tim’s, or stop in at the <insert chain restaurant here> and grab an overpriced breakfast in hopes of fighting off your massive hangover. 

But wait - you spent an hour this past Sunday preparing the below recipe, and that means you are more than taken care of. 

This all vegan recipe is incredibly easy to prepare, no matter how difficult it may seem. I promise you this. 

With ONE ingredient, you can make these amazing little hash brown nests, and then fill them up with one of the most delicious Tofu Scramble recipes EVER. Add in the fact that you can freeze these beauties and heat them up in only a few minutes, and you have yourself a winner. 

Make these because: You don’t need to be awake in the morning to enjoy a delicious homemade breakfast. You’re welcome.

INGREDIENTS:

1 Brick, extra firm tofu
1/2 red pepper, chopped
3 cloves, garlic
1 medium shallot, diced
1 jalapeño, minced
1/2 t, turmeric
1 t, paprika
1 cup, Kale, cut into small pieces, stems removed.
1 T, Lemon juice 
2 baking potatoes
1 T, chipotle (optional)
1/2 T, brags (or low sodium soya sauce)
2 T, nutritional yeast (or daiya/cheese)
S&P

DIRECTIONS:

Clean and scrub your potatoes. Bake in the oven at 400• for 45-60 minutes. 

You don’t want to cook them until they are too soft. Just enough so that you can grate them. Once done, cool in the fridge, peel, and grate. 

Press your tofu and try to get out as much water as possible. Break up into a big bowl and with your hands. Break it down as much as possible. Add in your turmeric, chipotle, paprika and a little salt. 

Mix it all together and set aside. 

Now, heat some oil in a pan on low and toss in your onion. Once translucent, add in red pepper, garlic, & jalapeños. Cook for about five minutes. 

Add in the tofu scramble and raise heat to medium. 

Now, add in your brags and nutritional yeast, stir well, and finally add in your kale and lemon juice. 

Grab a muffin tray, and either spray it with cooking oil, or simply take a little bit of vegan butter and rub the edges with a paper towel. 

Spoon in a hefty portion of the grated potato and push down, forming a nest. 

Finish off with a grind of pepper and bake in the over at 450 for about 20 minutes. 

Once crispy on the top, fill with a spoon or two of scramble, pack it in, and return to the oven for another 10-15 minutes. 

See, that wasn’t difficult, was it?

Once they’ve cooled down, you can easily remove them from the tray with a spoon or fork. 

I wrapped mine in tin-foil and put them in the freezer so I can reheat quickly in the mornings. 

 YOU ARE GOING TO LOVE THESE!!

Spend the rest of the day bragging to your friends about how amazing these breakfast cups taste. Even better, reheat one of these the next time you’re having a slower than normal morning and watch how fast you start to feel better. 

Apr. 14 2013
#vegan #vegetarian #food #recipe #whatveganseat #whatvegetarianseat #healthy #simple #nikon #tofu #breakfast #snack #meatfree #meatless #sexy #foodpron #foodporn #epic #kale #easy #meal #cook
19 notes
2013 Trials!  Creating recipes means getting creative. I&#8217;ve been using a lot of cauliflower recently to make some pretty cool new dishes including latkes and a delicious taco filling. On top of that, I&#8217;ve been working on different variations on my now infamous Seitan. I used them in a delicious cheesesteak calzone while I perfect my pastry in anticipation of my biggest project this year; creating a mind blowing Stout Pie.  You&#8217;re in for a real treat. In the meantime, here are some delicious pictures of what I&#8217;ve been working on. Enjoy! Oh, and if you want any of the recipes above, just let me know. XO 2013 Trials!  Creating recipes means getting creative. I&#8217;ve been using a lot of cauliflower recently to make some pretty cool new dishes including latkes and a delicious taco filling. On top of that, I&#8217;ve been working on different variations on my now infamous Seitan. I used them in a delicious cheesesteak calzone while I perfect my pastry in anticipation of my biggest project this year; creating a mind blowing Stout Pie.  You&#8217;re in for a real treat. In the meantime, here are some delicious pictures of what I&#8217;ve been working on. Enjoy! Oh, and if you want any of the recipes above, just let me know. XO 2013 Trials!  Creating recipes means getting creative. I&#8217;ve been using a lot of cauliflower recently to make some pretty cool new dishes including latkes and a delicious taco filling. On top of that, I&#8217;ve been working on different variations on my now infamous Seitan. I used them in a delicious cheesesteak calzone while I perfect my pastry in anticipation of my biggest project this year; creating a mind blowing Stout Pie.  You&#8217;re in for a real treat. In the meantime, here are some delicious pictures of what I&#8217;ve been working on. Enjoy! Oh, and if you want any of the recipes above, just let me know. XO 2013 Trials!  Creating recipes means getting creative. I&#8217;ve been using a lot of cauliflower recently to make some pretty cool new dishes including latkes and a delicious taco filling. On top of that, I&#8217;ve been working on different variations on my now infamous Seitan. I used them in a delicious cheesesteak calzone while I perfect my pastry in anticipation of my biggest project this year; creating a mind blowing Stout Pie.  You&#8217;re in for a real treat. In the meantime, here are some delicious pictures of what I&#8217;ve been working on. Enjoy! Oh, and if you want any of the recipes above, just let me know. XO 2013 Trials!  Creating recipes means getting creative. I&#8217;ve been using a lot of cauliflower recently to make some pretty cool new dishes including latkes and a delicious taco filling. On top of that, I&#8217;ve been working on different variations on my now infamous Seitan. I used them in a delicious cheesesteak calzone while I perfect my pastry in anticipation of my biggest project this year; creating a mind blowing Stout Pie.  You&#8217;re in for a real treat. In the meantime, here are some delicious pictures of what I&#8217;ve been working on. Enjoy! Oh, and if you want any of the recipes above, just let me know. XO

2013 Trials! 

Creating recipes means getting creative.

I’ve been using a lot of cauliflower recently to make some pretty cool new dishes including latkes and a delicious taco filling. 

On top of that, I’ve been working on different variations on my now infamous Seitan. I used them in a delicious cheesesteak calzone while I perfect my pastry in anticipation of my biggest project this year; creating a mind blowing Stout Pie. 

You’re in for a real treat. 

In the meantime, here are some delicious pictures of what I’ve been working on. Enjoy!

Oh, and if you want any of the recipes above, just let me know. 
XO

Feb. 24 2013
#vegan #vegetarian #food #recipe #meals #nikon #meat free #meatless #foodporn #healthy #meal #dinner #breakfast #lunch #snack #seitan #steak
7 notes
Jalapeño, Avocado &amp; Brie Poppers  I read the back of a box of jalapeño poppers the other day. Needless to say, I was sorely disappointed in what I read. There was a ton of ingredients I couldn&#8217;t even make out (anything with a number in it is normally a bad sign), but more importantly, I don&#8217;t even think they were vegetarian. Sigh.  Now, you and I both know how amazing the combination of brie and avocado is. But add in Jalapeño and we&#8217;re talking next level.  But I didn&#8217;t want to &#8220;recreate&#8221; poppers today. No, today I had my creative juices flowing. So I took it up a notch. I made a mexican bean and seitan chipotle dough, stuffed it with Peppers, Avo and Brie, and fried/baked those suckers into golden deliciousness.  And before we get started, I&#8217;d like to tell you that I made these in under an hour. Seriously.  From Scratch. Prep and cooking time - UNDER 60 minutes.  Make these because: Nothing in the world will make you as happy as putting these poppers down your pie hole.  INGREDIENTS:  1 Can (19fl oz) red mexican beans 1 Cup Gluten Flour 1&#160;t, chipotle, cumin, garlic 1&#160;T, Tomato paste 1 Cup, Broth  1/2 Cup, Breadcrumbs  1 Avocado  1 Jalapeño, cut into small pieces  Brie lil&#8217; milk lil breadcrumbs Oil for frying DIRECTIONS: Prepare broth.  Preheat oven to 400• Preheat a frying pan with oil (enough to cover the bottom, but not too much). Rinse Beans (and smash them soooo good).  Mix spices in with Gluten flour. Add to beans and slowly stir in half your broth.  Mix together well until you have a dough like substance. Add more broth, paste, and breadcrumbs.  You&#8217;ll now have a beany, seitan, crumby dough. And it&#8217;s going to be awesome.  Dice up your Avo, jalapeño and brie.  Separate a handful of dough and roll it out as thin as possible.  Put a pile of Avo/Brie/Jal in the middle of your seitan dough, and wrap up as tight as possible. If there are holes or cracks, fill them in with more seitan mix.  They should end up being about the size of a yoyo, or smaller.  Now, time to dredge.  On a small plate, pour out some milk (I use rice or almond).  Next door, pour some breadcrumbs on to another plate.  Anyone else starving right now? Roll your seitan balls in the milk, then the crumbs, and toss into the hot oil. I say toss, but really, carefully place them in the oil. Cook on all sides until brown.  Now, put them in your preheated oven for 20 mins or less. When they are piping hot and starting to ooze cheese&#8230;. remove. Note: if you roll them properly, your cheese will not spew.  Full disclosure. I hate that word. *Spew* Serve with a salsa, or get creative! And don&#8217;t forget to place on some paper towel to get rid of the excess oil. Because nobody needs that.  Jalapeño, Avocado &amp; Brie Poppers  I read the back of a box of jalapeño poppers the other day. Needless to say, I was sorely disappointed in what I read. There was a ton of ingredients I couldn&#8217;t even make out (anything with a number in it is normally a bad sign), but more importantly, I don&#8217;t even think they were vegetarian. Sigh.  Now, you and I both know how amazing the combination of brie and avocado is. But add in Jalapeño and we&#8217;re talking next level.  But I didn&#8217;t want to &#8220;recreate&#8221; poppers today. No, today I had my creative juices flowing. So I took it up a notch. I made a mexican bean and seitan chipotle dough, stuffed it with Peppers, Avo and Brie, and fried/baked those suckers into golden deliciousness.  And before we get started, I&#8217;d like to tell you that I made these in under an hour. Seriously.  From Scratch. Prep and cooking time - UNDER 60 minutes.  Make these because: Nothing in the world will make you as happy as putting these poppers down your pie hole.  INGREDIENTS:  1 Can (19fl oz) red mexican beans 1 Cup Gluten Flour 1&#160;t, chipotle, cumin, garlic 1&#160;T, Tomato paste 1 Cup, Broth  1/2 Cup, Breadcrumbs  1 Avocado  1 Jalapeño, cut into small pieces  Brie lil&#8217; milk lil breadcrumbs Oil for frying DIRECTIONS: Prepare broth.  Preheat oven to 400• Preheat a frying pan with oil (enough to cover the bottom, but not too much). Rinse Beans (and smash them soooo good).  Mix spices in with Gluten flour. Add to beans and slowly stir in half your broth.  Mix together well until you have a dough like substance. Add more broth, paste, and breadcrumbs.  You&#8217;ll now have a beany, seitan, crumby dough. And it&#8217;s going to be awesome.  Dice up your Avo, jalapeño and brie.  Separate a handful of dough and roll it out as thin as possible.  Put a pile of Avo/Brie/Jal in the middle of your seitan dough, and wrap up as tight as possible. If there are holes or cracks, fill them in with more seitan mix.  They should end up being about the size of a yoyo, or smaller.  Now, time to dredge.  On a small plate, pour out some milk (I use rice or almond).  Next door, pour some breadcrumbs on to another plate.  Anyone else starving right now? Roll your seitan balls in the milk, then the crumbs, and toss into the hot oil. I say toss, but really, carefully place them in the oil. Cook on all sides until brown.  Now, put them in your preheated oven for 20 mins or less. When they are piping hot and starting to ooze cheese&#8230;. remove. Note: if you roll them properly, your cheese will not spew.  Full disclosure. I hate that word. *Spew* Serve with a salsa, or get creative! And don&#8217;t forget to place on some paper towel to get rid of the excess oil. Because nobody needs that. 

Jalapeño, Avocado & Brie Poppers 

I read the back of a box of jalapeño poppers the other day. Needless to say, I was sorely disappointed in what I read. There was a ton of ingredients I couldn’t even make out (anything with a number in it is normally a bad sign), but more importantly, I don’t even think they were vegetarian. Sigh. 

Now, you and I both know how amazing the combination of brie and avocado is. But add in Jalapeño and we’re talking next level. 

But I didn’t want to “recreate” poppers today. No, today I had my creative juices flowing. So I took it up a notch. I made a mexican bean and seitan chipotle dough, stuffed it with Peppers, Avo and Brie, and fried/baked those suckers into golden deliciousness. 

And before we get started, I’d like to tell you that I made these in under an hour. Seriously. 

From Scratch. Prep and cooking time - UNDER 60 minutes. 

Make these because: Nothing in the world will make you as happy as putting these poppers down your pie hole. 

INGREDIENTS: 

1 Can (19fl oz) red mexican beans

1 Cup Gluten Flour

1 t, chipotle, cumin, garlic

1 T, Tomato paste

1 Cup, Broth 

1/2 Cup, Breadcrumbs 

1 Avocado 

1 Jalapeño, cut into small pieces 

Brie

lil’ milk

lil breadcrumbs

Oil for frying

DIRECTIONS:

Prepare broth. 

Preheat oven to 400•

Preheat a frying pan with oil (enough to cover the bottom, but not too much).

Rinse Beans (and smash them soooo good). 

Mix spices in with Gluten flour. Add to beans and slowly stir in half your broth. 

Mix together well until you have a dough like substance. Add more broth, paste, and breadcrumbs. 

You’ll now have a beany, seitan, crumby dough. And it’s going to be awesome. 

Dice up your Avo, jalapeño and brie. 

Separate a handful of dough and roll it out as thin as possible. 

Put a pile of Avo/Brie/Jal in the middle of your seitan dough, and wrap up as tight as possible. If there are holes or cracks, fill them in with more seitan mix. 

They should end up being about the size of a yoyo, or smaller. 

Now, time to dredge. 

On a small plate, pour out some milk (I use rice or almond). 

Next door, pour some breadcrumbs on to another plate. 

Anyone else starving right now?

Roll your seitan balls in the milk, then the crumbs, and toss into the hot oil. I say toss, but really, carefully place them in the oil.

Cook on all sides until brown. 

Now, put them in your preheated oven for 20 mins or less. When they are piping hot and starting to ooze cheese…. remove.

Note: if you roll them properly, your cheese will not spew. 

Full disclosure. I hate that word. *Spew*

Serve with a salsa, or get creative! And don’t forget to place on some paper towel to get rid of the excess oil. Because nobody needs that. 

Feb. 24 2013
#whatvegetarianseat #vegetarain #seitan #food #meal #recipe #brie #avocado #healthy #meat free #meatless #dinner #snack #app #toronto #nikon #epic #foodporn #sexy #cheese #popper #jalapeno
3 notes
Guacamole is super simple which means it’s pretty hard to screw up. But there are thousands upon thousands of variations,  all of which can be considered ’good’ (but not necessarily the best). My guac has won many awards including:  ‘Best Superbowl Dip’ &amp; ’Munchie Party Must have of 2010.’  And so what if I made both of those up- It’s seriously that good. Follow these simple instructions to improve your guac.  Ingredients:Avocado (3) 3 strips of an onion, diced 1.5 limes 2 cloves garlic, diced S&amp;P  Dirrrrections:Squeeze lime juice into bowl with onion and garlic. Add two grinds of salt.  LEAVE IT FOR TEN MINUTES. Keep waiting, seriously. That’s it. That’s the secret.  ‘Cook’ the onion and garlic by leaving it in the lime juice and salt for about ten minutes. Now, add your avo and pepper. Maybe more salt if you want, and you’re done. NOTE: Do not actually cook the garlic and onion. Just let it sit in the lime juice. This will soften it. ;) Now, Take the party master award for being an epic guac maker. You’re welcome.  Guacamole is super simple which means it’s pretty hard to screw up. But there are thousands upon thousands of variations,  all of which can be considered ’good’ (but not necessarily the best). My guac has won many awards including:  ‘Best Superbowl Dip’ &amp; ’Munchie Party Must have of 2010.’  And so what if I made both of those up- It’s seriously that good. Follow these simple instructions to improve your guac.  Ingredients:Avocado (3) 3 strips of an onion, diced 1.5 limes 2 cloves garlic, diced S&amp;P  Dirrrrections:Squeeze lime juice into bowl with onion and garlic. Add two grinds of salt.  LEAVE IT FOR TEN MINUTES. Keep waiting, seriously. That’s it. That’s the secret.  ‘Cook’ the onion and garlic by leaving it in the lime juice and salt for about ten minutes. Now, add your avo and pepper. Maybe more salt if you want, and you’re done. NOTE: Do not actually cook the garlic and onion. Just let it sit in the lime juice. This will soften it. ;) Now, Take the party master award for being an epic guac maker. You’re welcome. 

Guacamole is super simple which means it’s pretty hard to screw up.

But there are thousands upon thousands of variations, 
all of which can be considered ’good’ (but not necessarily the best).

My guac has won many awards including: 
‘Best Superbowl Dip’ & ’Munchie Party Must have of 2010.’ 

And so what if I made both of those up- It’s seriously that good.

Follow these simple instructions to improve your guac. 

Ingredients:
Avocado (3)
3 strips of an onion, diced
1.5 limes
2 cloves garlic, diced
S&P 

Dirrrrections:
Squeeze lime juice into bowl with onion and garlic. Add two grinds of salt. 
LEAVE IT FOR TEN MINUTES.

Keep waiting, seriously.

That’s it. That’s the secret. 

‘Cook’ the onion and garlic by leaving it in the lime juice and salt for about ten minutes. Now, add your avo and pepper. Maybe more salt if you want, and you’re done. NOTE: Do not actually cook the garlic and onion. Just let it sit in the lime juice. This will soften it. ;)

Now, Take the party master award for being an epic guac maker. You’re welcome. 

Dec. 11 2012
#avocado #best #dip #easy #epic #food #food porn #green #healthy #meal #meat free #meatless #nikon #picture #recipe #sexy #snack #vegan #vegetarian
7 notes
Another Delicious Breakfast over here at Shove It Down Your Pie Hole.

Another Delicious Breakfast over here at Shove It Down Your Pie Hole.

Nov. 28 2012
#vegetarian #breakfast #healthy #avcado #kale #scramble #recipe #nikon #picture #epic #sexy #food porn #meal #snack #bagel #food #meatless #meat free
4 notes
Avo-Scramble-Cado Avocados make the perfect bowls for a light breakfast. Toss your Scrambled Tofu (or eggs) right into your Avo halves, and top it off with a quickly made Guac. Easy, right? Serve with some PB on toast and some fresh fruit.  Have a great breakfast.  And an even better day. 

Avo-Scramble-Cado

Avocados make the perfect bowls for a light breakfast. 
Toss your Scrambled Tofu (or eggs) right into your Avo halves, and top it off with a quickly made Guac. 

Easy, right? Serve with some PB on toast and some fresh fruit. 

Have a great breakfast.  And an even better day. 

Nov. 18 2012
#vegan #vegetarian #meat free #meatless #nikon #eggs #breakfast #meal #recipe #picture #epic #sexy #food porn #tofu #scramble #avocado #healthy #fast #easy breakfast #snack
7 notes
MEXI BOWLS Cool, right?  I got to thinking that as much as I love corn, and corn tacos, and whole wheat tortillas and all that jazz, there was an element missing.  Okay, I&#8217;ll be honest, I was in the mood for pizza and mexican, and didn&#8217;t know what to do about it. I couldn&#8217;t make tacos AND pizza, could I? Insert Mexi Bowls.  I took a simple dough recipe, and made cute little bowls.  Alright. I lied. I folded the edges of my pizza dough up and it kinda resembled a bowl. Same thing.  Anyway, I took all of my fav taco toppings, made a quick chipotle/tomato sauce, and baked these giant mexi bowls for the perfect combination of deliciousness and gluttony. And no regrets.  While this recipe can easily take on any ingredients, based on your own preferences, I will share with you what I made, and let you decide what creation you&#8217;re going to whip up.  Ingredients: 1/2 pack, Ground Round (Yves)1/2 Cup, Corn1/2 Green pepper, chopped1/4 small onion, chopped1 Avocado1/2 small jar, ArtichokesShredded Cheese1/2 glass jar, strained tomatoes2 heaping T, tomato paste1-2&#160;T, Chipotle (depending on your heat tolerance)Paprika &amp; Oil Dough: 4 cups of white sifted flour1 1/2 cups, plus 2 tbsp of water2 tsp of salt1/2 tsp of dry active yeast1t honey Mix all ingredients by hand until dough forms.  Leave for 1.5 hours, covered. Once done, make into smaller balls (one one large one if you want a giant pizza) and let rest for another 30.  Directions: Make the dough above. Heat the ground round with onion, green pepper and corn, on medium heat unitl cooked, maybe 6-8 minutes. Mix together Tomato and Chipotle (this will be your sauce). Chop remaining ingredients (again, you can use whatever you&#8217;d like)Mix together about 1/2T of paprika and 2T of Olive oil, to spread along the outside of your bowl.  Roll out your dough into small singe serving pizza doughs (about a med) and add your sauce, 1/2 the cheese, ground round mix, the toppings, saving some cheese for later. Leave about 1n inch of dough around the edges and fold it up, around your mix. Remember, this is a giant bowl of delicious food, so don&#8217;t skimp out. When the edges are folded up, press them tightly against the toppings so it doesn&#8217;t move. Brush the outside with your oil and paprika and toss in the oven at 400 for 20-30 minutes. Add the remaining cheese during the last few minutes.  I&#8217;m so thankful I made these. You will be too.  MEXI BOWLS Cool, right?  I got to thinking that as much as I love corn, and corn tacos, and whole wheat tortillas and all that jazz, there was an element missing.  Okay, I&#8217;ll be honest, I was in the mood for pizza and mexican, and didn&#8217;t know what to do about it. I couldn&#8217;t make tacos AND pizza, could I? Insert Mexi Bowls.  I took a simple dough recipe, and made cute little bowls.  Alright. I lied. I folded the edges of my pizza dough up and it kinda resembled a bowl. Same thing.  Anyway, I took all of my fav taco toppings, made a quick chipotle/tomato sauce, and baked these giant mexi bowls for the perfect combination of deliciousness and gluttony. And no regrets.  While this recipe can easily take on any ingredients, based on your own preferences, I will share with you what I made, and let you decide what creation you&#8217;re going to whip up.  Ingredients: 1/2 pack, Ground Round (Yves)1/2 Cup, Corn1/2 Green pepper, chopped1/4 small onion, chopped1 Avocado1/2 small jar, ArtichokesShredded Cheese1/2 glass jar, strained tomatoes2 heaping T, tomato paste1-2&#160;T, Chipotle (depending on your heat tolerance)Paprika &amp; Oil Dough: 4 cups of white sifted flour1 1/2 cups, plus 2 tbsp of water2 tsp of salt1/2 tsp of dry active yeast1t honey Mix all ingredients by hand until dough forms.  Leave for 1.5 hours, covered. Once done, make into smaller balls (one one large one if you want a giant pizza) and let rest for another 30.  Directions: Make the dough above. Heat the ground round with onion, green pepper and corn, on medium heat unitl cooked, maybe 6-8 minutes. Mix together Tomato and Chipotle (this will be your sauce). Chop remaining ingredients (again, you can use whatever you&#8217;d like)Mix together about 1/2T of paprika and 2T of Olive oil, to spread along the outside of your bowl.  Roll out your dough into small singe serving pizza doughs (about a med) and add your sauce, 1/2 the cheese, ground round mix, the toppings, saving some cheese for later. Leave about 1n inch of dough around the edges and fold it up, around your mix. Remember, this is a giant bowl of delicious food, so don&#8217;t skimp out. When the edges are folded up, press them tightly against the toppings so it doesn&#8217;t move. Brush the outside with your oil and paprika and toss in the oven at 400 for 20-30 minutes. Add the remaining cheese during the last few minutes.  I&#8217;m so thankful I made these. You will be too.  MEXI BOWLS Cool, right?  I got to thinking that as much as I love corn, and corn tacos, and whole wheat tortillas and all that jazz, there was an element missing.  Okay, I&#8217;ll be honest, I was in the mood for pizza and mexican, and didn&#8217;t know what to do about it. I couldn&#8217;t make tacos AND pizza, could I? Insert Mexi Bowls.  I took a simple dough recipe, and made cute little bowls.  Alright. I lied. I folded the edges of my pizza dough up and it kinda resembled a bowl. Same thing.  Anyway, I took all of my fav taco toppings, made a quick chipotle/tomato sauce, and baked these giant mexi bowls for the perfect combination of deliciousness and gluttony. And no regrets.  While this recipe can easily take on any ingredients, based on your own preferences, I will share with you what I made, and let you decide what creation you&#8217;re going to whip up.  Ingredients: 1/2 pack, Ground Round (Yves)1/2 Cup, Corn1/2 Green pepper, chopped1/4 small onion, chopped1 Avocado1/2 small jar, ArtichokesShredded Cheese1/2 glass jar, strained tomatoes2 heaping T, tomato paste1-2&#160;T, Chipotle (depending on your heat tolerance)Paprika &amp; Oil Dough: 4 cups of white sifted flour1 1/2 cups, plus 2 tbsp of water2 tsp of salt1/2 tsp of dry active yeast1t honey Mix all ingredients by hand until dough forms.  Leave for 1.5 hours, covered. Once done, make into smaller balls (one one large one if you want a giant pizza) and let rest for another 30.  Directions: Make the dough above. Heat the ground round with onion, green pepper and corn, on medium heat unitl cooked, maybe 6-8 minutes. Mix together Tomato and Chipotle (this will be your sauce). Chop remaining ingredients (again, you can use whatever you&#8217;d like)Mix together about 1/2T of paprika and 2T of Olive oil, to spread along the outside of your bowl.  Roll out your dough into small singe serving pizza doughs (about a med) and add your sauce, 1/2 the cheese, ground round mix, the toppings, saving some cheese for later. Leave about 1n inch of dough around the edges and fold it up, around your mix. Remember, this is a giant bowl of delicious food, so don&#8217;t skimp out. When the edges are folded up, press them tightly against the toppings so it doesn&#8217;t move. Brush the outside with your oil and paprika and toss in the oven at 400 for 20-30 minutes. Add the remaining cheese during the last few minutes.  I&#8217;m so thankful I made these. You will be too. 

MEXI BOWLS

Cool, right? 

I got to thinking that as much as I love corn, and corn tacos, and whole wheat tortillas and all that jazz, there was an element missing. 

Okay, I’ll be honest, I was in the mood for pizza and mexican, and didn’t know what to do about it. I couldn’t make tacos AND pizza, could I?

Insert Mexi Bowls. 

I took a simple dough recipe, and made cute little bowls. 

Alright. I lied. I folded the edges of my pizza dough up and it kinda resembled a bowl. Same thing. 

Anyway, I took all of my fav taco toppings, made a quick chipotle/tomato sauce, and baked these giant mexi bowls for the perfect combination of deliciousness and gluttony. And no regrets. 

While this recipe can easily take on any ingredients, based on your own preferences, I will share with you what I made, and let you decide what creation you’re going to whip up. 

Ingredients:

1/2 pack, Ground Round (Yves)
1/2 Cup, Corn
1/2 Green pepper, chopped
1/4 small onion, chopped
1 Avocado
1/2 small jar, Artichokes
Shredded Cheese
1/2 glass jar, strained tomatoes
2 heaping T, tomato paste
1-2 T, Chipotle (depending on your heat tolerance)
Paprika & Oil

Dough:

4 cups of white sifted flour
1 1/2 cups, plus 2 tbsp of water
2 tsp of salt
1/2 tsp of dry active yeast
1t honey

Mix all ingredients by hand until dough forms. 

Leave for 1.5 hours, covered. Once done, make into smaller balls (one one large one if you want a giant pizza) and let rest for another 30. 

Directions:

Make the dough above.

Heat the ground round with onion, green pepper and corn, on medium heat unitl cooked, maybe 6-8 minutes. 
Mix together Tomato and Chipotle (this will be your sauce). 
Chop remaining ingredients (again, you can use whatever you’d like)
Mix together about 1/2T of paprika and 2T of Olive oil, to spread along the outside of your bowl. 

Roll out your dough into small singe serving pizza doughs (about a med) and add your sauce, 1/2 the cheese, ground round mix, the toppings, saving some cheese for later.
Leave about 1n inch of dough around the edges and fold it up, around your mix.
Remember, this is a giant bowl of delicious food, so don’t skimp out.
When the edges are folded up, press them tightly against the toppings so it doesn’t move. 
Brush the outside with your oil and paprika and toss in the oven at 400 for 20-30 minutes. Add the remaining cheese during the last few minutes. 

I’m so thankful I made these. You will be too. 

Nov. 12 2012
#vegetarian #pizza #dinner #snack #mexican #avocado #meal #recipe #nikon #bake #picture #meat free #meatless #cheese #food #food porn
9 notes
Easy Breakfast Ideas: Tatty Stackers I&#8217;ve started taking pictures of the delicious meals I make for breakfast. Normally breakfast is boring, especially with the 9-5 grind, but take some motivation from these posts and enjoy a little variety in your life.   Even better, make these over the weekend and earn some serious bonus points for creativity. Oh wow, I just had a thought. How awkward would it be if you played these creative ideas off as your own, only to find out your partner reads my blog as well? Better play it safe and just give me all the credit. I mean, for your sake.  Earlier this week I created a very simple breakfast meal that gave me everything I needed to start the day. It&#8217;s easier than getting dressed, so I&#8217;ll give you the quick points.  Directions: Thinly slice a potato into medallions. Stack &amp; Bake (as you normally would, like 450 for 30-40) after topping with olive oil and your fav spices. In this case, I used Thyme and Rosemary (1/2 teaspoon or less per potato). In the final few minutes, I put a few thin slices of cheese in between the medallions. Delish.  Now, Boil an egg, cut up a kiwi, and enjoy!   Have a breakfast regiment that you swear by? Do tell, yo.

Easy Breakfast Ideas: Tatty Stackers

I’ve started taking pictures of the delicious meals I make for breakfast. Normally breakfast is boring, especially with the 9-5 grind, but take some motivation from these posts and enjoy a little variety in your life.  

Even better, make these over the weekend and earn some serious bonus points for creativity. Oh wow, I just had a thought. How awkward would it be if you played these creative ideas off as your own, only to find out your partner reads my blog as well? Better play it safe and just give me all the credit. I mean, for your sake. 

Earlier this week I created a very simple breakfast meal that gave me everything I needed to start the day. It’s easier than getting dressed, so I’ll give you the quick points. 

Directions:

Thinly slice a potato into medallions.

Stack & Bake (as you normally would, like 450 for 30-40) after topping with olive oil and your fav spices. In this case, I used Thyme and Rosemary (1/2 teaspoon or less per potato). In the final few minutes, I put a few thin slices of cheese in between the medallions. Delish. 

Now, Boil an egg, cut up a kiwi, and enjoy!  

Have a breakfast regiment that you swear by? Do tell, yo.

Nov. 9 2012
#easy #breakfast #vegetarian #potato #meal #recipe #nikon #easy breakfast #picture #meatless #meat free #snack #food porn #food #health
4 notes
Kale + Tempeh. Together, forever.  I used to make tempeh salad sammies all the time. And they were good. REAL good. But I&#8217;m never one to keep a recipe as is. In fact, it&#8217;s rare that I make the same recipe twice. After all, I have a cupboard full of spices, and a bunch of really cool pals that like to taste-test my experiments.  I just got back from the local market (Yes, it&#8217;s November), and found the must delicious looking purple kale. Organic, local, and I&#8217;m pretty sure the farmers are masked super heros at night. That kind of good.  As for me, I liked the colour, and knew exactly what to do with it.  I&#8217;d like to introduce the new-and-improved, Tempeh Salad Sammies.  This time, i&#8217;ve simplified the ingredients, added Kale, and re-written the instructions so anyone can make this in under 30 minutes. And it&#8217;s still vegan. But wait, there&#8217;s more.  Some friends of mine were inquiring about what I eat for lunch everyday.  And while leftovers are almost always my answer, I do like to mention this recipe.  Easy to make, keeps fresh, is perfect on sandwiches, and Holy-Obamacare are they delicious. But don&#8217;t take my word for it, try them for yourself.  Make this because: You need this recipe to make better sandwiches. And hey, we all know they&#8217;re your favourite.  Ingredients: 1&#160;t, each - Paprika &amp; Turmeric 1&#160;t, each - S&amp;P 1 package, Tempeh 1 large carrot, grated (or cut into very small pieces) 1/4 bunch, Kale 1/2&#160;T, Lemon juice 2&#160;T, Mayonaise (or vegan substitute) 2 slices, delicious bread lettuce a pickle, for the side Directions: This. Is. So Easy. Cut and Steam your kale. The smaller the pieces, the better.  While steaming, cut your Tempeh into small strips. Drop in the steamer when the Kale is done. You can put the kale aside for now.  Wash &amp; grate your carrots.  Now, add your spices to a bowl and mix well.  Once your Tempeh is done, remove and let sit in a bowl in the fridge for 5 mins, just to cool down.  Now, mash your tempeh with a fork. Mash it good. Then add it to your spices along with the carrot and kale.  Stir in lemon juice and mayo (or Veganaise) and mix like crazy. Or not. Your call.  Once done, chill in the fridge and prep your bread.  Lettuce, Onion, Pickle, Sprouts. Whatever your heart desires.  Now, scoop on your delicious tempeh mix and dig in.  And this, my dear friends, is one of the best sandwiches you will ever eat. Don&#8217;t forget to share with your pals. They deserve it.  Kale + Tempeh. Together, forever.  I used to make tempeh salad sammies all the time. And they were good. REAL good. But I&#8217;m never one to keep a recipe as is. In fact, it&#8217;s rare that I make the same recipe twice. After all, I have a cupboard full of spices, and a bunch of really cool pals that like to taste-test my experiments.  I just got back from the local market (Yes, it&#8217;s November), and found the must delicious looking purple kale. Organic, local, and I&#8217;m pretty sure the farmers are masked super heros at night. That kind of good.  As for me, I liked the colour, and knew exactly what to do with it.  I&#8217;d like to introduce the new-and-improved, Tempeh Salad Sammies.  This time, i&#8217;ve simplified the ingredients, added Kale, and re-written the instructions so anyone can make this in under 30 minutes. And it&#8217;s still vegan. But wait, there&#8217;s more.  Some friends of mine were inquiring about what I eat for lunch everyday.  And while leftovers are almost always my answer, I do like to mention this recipe.  Easy to make, keeps fresh, is perfect on sandwiches, and Holy-Obamacare are they delicious. But don&#8217;t take my word for it, try them for yourself.  Make this because: You need this recipe to make better sandwiches. And hey, we all know they&#8217;re your favourite.  Ingredients: 1&#160;t, each - Paprika &amp; Turmeric 1&#160;t, each - S&amp;P 1 package, Tempeh 1 large carrot, grated (or cut into very small pieces) 1/4 bunch, Kale 1/2&#160;T, Lemon juice 2&#160;T, Mayonaise (or vegan substitute) 2 slices, delicious bread lettuce a pickle, for the side Directions: This. Is. So Easy. Cut and Steam your kale. The smaller the pieces, the better.  While steaming, cut your Tempeh into small strips. Drop in the steamer when the Kale is done. You can put the kale aside for now.  Wash &amp; grate your carrots.  Now, add your spices to a bowl and mix well.  Once your Tempeh is done, remove and let sit in a bowl in the fridge for 5 mins, just to cool down.  Now, mash your tempeh with a fork. Mash it good. Then add it to your spices along with the carrot and kale.  Stir in lemon juice and mayo (or Veganaise) and mix like crazy. Or not. Your call.  Once done, chill in the fridge and prep your bread.  Lettuce, Onion, Pickle, Sprouts. Whatever your heart desires.  Now, scoop on your delicious tempeh mix and dig in.  And this, my dear friends, is one of the best sandwiches you will ever eat. Don&#8217;t forget to share with your pals. They deserve it. 

Kale + Tempeh. Together, forever. 

I used to make tempeh salad sammies all the time. And they were good. REAL good. But I’m never one to keep a recipe as is. In fact, it’s rare that I make the same recipe twice. After all, I have a cupboard full of spices, and a bunch of really cool pals that like to taste-test my experiments. 

I just got back from the local market (Yes, it’s November), and found the must delicious looking purple kale. Organic, local, and I’m pretty sure the farmers are masked super heros at night. That kind of good. 

As for me, I liked the colour, and knew exactly what to do with it. 

I’d like to introduce the new-and-improved, Tempeh Salad Sammies. 

This time, i’ve simplified the ingredients, added Kale, and re-written the instructions so anyone can make this in under 30 minutes. And it’s still vegan.

But wait, there’s more. 

Some friends of mine were inquiring about what I eat for lunch everyday. 

And while leftovers are almost always my answer, I do like to mention this recipe. 

Easy to make, keeps fresh, is perfect on sandwiches, and Holy-Obamacare are they delicious. But don’t take my word for it, try them for yourself. 

Make this because: You need this recipe to make better sandwiches. And hey, we all know they’re your favourite. 

Ingredients:

1 t, each - Paprika & Turmeric

1 t, each - S&P

1 package, Tempeh

1 large carrot, grated (or cut into very small pieces)

1/4 bunch, Kale

1/2 T, Lemon juice

2 T, Mayonaise (or vegan substitute)

2 slices, delicious bread

lettuce

a pickle, for the side

Directions:

This. Is. So Easy.

Cut and Steam your kale. The smaller the pieces, the better. 

While steaming, cut your Tempeh into small strips.

Drop in the steamer when the Kale is done. You can put the kale aside for now. 

Wash & grate your carrots. 

Now, add your spices to a bowl and mix well. 

Once your Tempeh is done, remove and let sit in a bowl in the fridge for 5 mins, just to cool down. 

Now, mash your tempeh with a fork. Mash it good. Then add it to your spices along with the carrot and kale. 

Stir in lemon juice and mayo (or Veganaise) and mix like crazy. Or not. Your call. 

Once done, chill in the fridge and prep your bread. 

Lettuce, Onion, Pickle, Sprouts. Whatever your heart desires. 

Now, scoop on your delicious tempeh mix and dig in. 

And this, my dear friends, is one of the best sandwiches you will ever eat.

Don’t forget to share with your pals. They deserve it. 

Nov. 5 2012
#vegan #vegetarian #tempeh #salad #sandwich #dinner #snack #recipe #easy #meal #nikon #meatless #meat free #picture #food #food porn #health #kale #lunch
8 notes
LET&#8217;S EXPERIMENT: Cauliflower and Lentil Pasta Sauce It&#8217;s not everyday that I get to experiment like this.  I typically stick to the same few recipes, and even when I go out of my bubble, I tend to use a lot of the same stuff.  But today I wanted to be a little more creative. I had some lentils and a half head of cauliflower to use up, and was (surprisingly) in the mood for pasta. So there wasn&#8217;t anything I could do except create a new dish! Shucks.  This is a vegan, gluten-free sauce, that could be classified as a mix between cheese and Alfredo. You can also use white beans if you want it to be the same colour as an Alfredo sauce. And if you do eat cheese, you can grate some in at the end! Everyone wins! Make this because: You&#8217;ll never have another pasta sauce with this much protein and veggies. Or maybe you will, but it won&#8217;t taste like this. Fact* Ingredients: 1/2 head, cauliflower 2 handfulls, lentils (drained and rinsed). 2 lrg clove, garlic, minced 1 large, shallot, diced 1&#160;t, nutmeg 3-5&#160;T, Nutritional yeast 1&#160;T, Paprika S&amp;P Soy/Almond milk (roughly 1/2&#160;C) Oil.  Directions: Saute onion/garlic in oil.  Boil cauliflower for 5-7 minutes then drain. Blend Lentils/Cauliflower together and add a little bits of milk at a time until you get the right consistency.  Now add in Gar/Onion, paprika. Blend again and put in saucepan.  Add nutritional yeast (and/or cheese) and stir.  Pour over fav pasta. I baked mine in the oven for 15 minutes at 400•. You can do the same or just dig in! LET&#8217;S EXPERIMENT: Cauliflower and Lentil Pasta Sauce It&#8217;s not everyday that I get to experiment like this.  I typically stick to the same few recipes, and even when I go out of my bubble, I tend to use a lot of the same stuff.  But today I wanted to be a little more creative. I had some lentils and a half head of cauliflower to use up, and was (surprisingly) in the mood for pasta. So there wasn&#8217;t anything I could do except create a new dish! Shucks.  This is a vegan, gluten-free sauce, that could be classified as a mix between cheese and Alfredo. You can also use white beans if you want it to be the same colour as an Alfredo sauce. And if you do eat cheese, you can grate some in at the end! Everyone wins! Make this because: You&#8217;ll never have another pasta sauce with this much protein and veggies. Or maybe you will, but it won&#8217;t taste like this. Fact* Ingredients: 1/2 head, cauliflower 2 handfulls, lentils (drained and rinsed). 2 lrg clove, garlic, minced 1 large, shallot, diced 1&#160;t, nutmeg 3-5&#160;T, Nutritional yeast 1&#160;T, Paprika S&amp;P Soy/Almond milk (roughly 1/2&#160;C) Oil.  Directions: Saute onion/garlic in oil.  Boil cauliflower for 5-7 minutes then drain. Blend Lentils/Cauliflower together and add a little bits of milk at a time until you get the right consistency.  Now add in Gar/Onion, paprika. Blend again and put in saucepan.  Add nutritional yeast (and/or cheese) and stir.  Pour over fav pasta. I baked mine in the oven for 15 minutes at 400•. You can do the same or just dig in!

LET’S EXPERIMENT: Cauliflower and Lentil Pasta Sauce

It’s not everyday that I get to experiment like this. 

I typically stick to the same few recipes, and even when I go out of my bubble, I tend to use a lot of the same stuff. 

But today I wanted to be a little more creative. I had some lentils and a half head of cauliflower to use up, and was (surprisingly) in the mood for pasta. So there wasn’t anything I could do except create a new dish!

Shucks. 

This is a vegan, gluten-free sauce, that could be classified as a mix between cheese and Alfredo. You can also use white beans if you want it to be the same colour as an Alfredo sauce. And if you do eat cheese, you can grate some in at the end! Everyone wins!

Make this because: You’ll never have another pasta sauce with this much protein and veggies. Or maybe you will, but it won’t taste like this. Fact*

Ingredients:

1/2 head, cauliflower

2 handfulls, lentils (drained and rinsed).

2 lrg clove, garlic, minced

1 large, shallot, diced

1 t, nutmeg

3-5 T, Nutritional yeast

1 T, Paprika

S&P

Soy/Almond milk (roughly 1/2 C)

Oil. 

Directions:

Saute onion/garlic in oil. 

Boil cauliflower for 5-7 minutes then drain.

Blend Lentils/Cauliflower together and add a little bits of milk at a time until you get the right consistency. 

Now add in Gar/Onion, paprika. Blend again and put in saucepan. 

Add nutritional yeast (and/or cheese) and stir. 

Pour over fav pasta. I baked mine in the oven for 15 minutes at 400•.

You can do the same or just dig in!

Sep. 22 2012
#vegetarian #vegan #gluten free #recipe #nikon #picture #meal #epic #food porn #sexy #dinner #lunch #snack #pasta #meatless #meat free #health
36 notes
SPINACH AND ARTICHOKE DIP  Ladies and gentlemen.  Today we start a new chapter.  The end of a long weekend.  The start of a new season (soonish?). And a new relationship between bread and dip. I happened upon some silken tofu this past week and thought long and hard about what recipe to experiment with. After seeing the recipes online for Spinach/Artichoke dip, I knew I could make my own version of the classic dip. And in the process, make it a little bit healthier.   And I admit, while mine was not 100% dairy free, you can easily substitute. So dig in, Vegans. Oh wait. Did I mention that it&#8217;s gluten free as well? Just use carrots to dip instead of bread. Make this because: Spinach &amp; Artichoke dip is amazing and you will love it and so will your guests and it&#8217;s not that bad for you and it has artichokes and when was the last time you cooked with them?  Ingredients: 10-12 oz (1 pack) spinach2, garlic cloves, minced 2 shallots, minced1 pack, silken tofu1 jar, artichokes1&#160;t, basil1&#160;t, parsley2&#160;t, lemon juice1/2 cup, Nutritional Yeast1&#160;t, Braggs1.5&#160;t, Salt1/2&#160;t, pepper3/4 cup, cheese (or sub)1.5&#160;T, Oil Steps: Sauté garlic/onion and then add spinach.  Meanwhile, blend all other ingredients (except cheese) in blender.  Mix together spinach, tofu and cheese and stir. Pour into an oven-safe pan and bake in your oven at 350• for 30 minutes.  Eat with bread.  Oh, by the way. We ate this and liked it a whole ton!  Note: If you have an expensive, tasty, stink cheese (for the non-vegans), or some vegan parmesan, toss some in as well.   SPINACH AND ARTICHOKE DIP  Ladies and gentlemen.  Today we start a new chapter.  The end of a long weekend.  The start of a new season (soonish?). And a new relationship between bread and dip. I happened upon some silken tofu this past week and thought long and hard about what recipe to experiment with. After seeing the recipes online for Spinach/Artichoke dip, I knew I could make my own version of the classic dip. And in the process, make it a little bit healthier.   And I admit, while mine was not 100% dairy free, you can easily substitute. So dig in, Vegans. Oh wait. Did I mention that it&#8217;s gluten free as well? Just use carrots to dip instead of bread. Make this because: Spinach &amp; Artichoke dip is amazing and you will love it and so will your guests and it&#8217;s not that bad for you and it has artichokes and when was the last time you cooked with them?  Ingredients: 10-12 oz (1 pack) spinach2, garlic cloves, minced 2 shallots, minced1 pack, silken tofu1 jar, artichokes1&#160;t, basil1&#160;t, parsley2&#160;t, lemon juice1/2 cup, Nutritional Yeast1&#160;t, Braggs1.5&#160;t, Salt1/2&#160;t, pepper3/4 cup, cheese (or sub)1.5&#160;T, Oil Steps: Sauté garlic/onion and then add spinach.  Meanwhile, blend all other ingredients (except cheese) in blender.  Mix together spinach, tofu and cheese and stir. Pour into an oven-safe pan and bake in your oven at 350• for 30 minutes.  Eat with bread.  Oh, by the way. We ate this and liked it a whole ton!  Note: If you have an expensive, tasty, stink cheese (for the non-vegans), or some vegan parmesan, toss some in as well.  

SPINACH AND ARTICHOKE DIP 

Ladies and gentlemen. 

Today we start a new chapter. 

The end of a long weekend. 

The start of a new season (soonish?).

And a new relationship between bread and dip.

I happened upon some silken tofu this past week and thought long and hard about what recipe to experiment with. After seeing the recipes online for Spinach/Artichoke dip, I knew I could make my own version of the classic dip. And in the process, make it a little bit healthier.  

And I admit, while mine was not 100% dairy free, you can easily substitute. So dig in, Vegans. Oh wait. Did I mention that it’s gluten free as well? Just use carrots to dip instead of bread.

Make this because: Spinach & Artichoke dip is amazing and you will love it and so will your guests and it’s not that bad for you and it has artichokes and when was the last time you cooked with them? 

Ingredients:

10-12 oz (1 pack) spinach
2, garlic cloves, minced 
2 shallots, minced
1 pack, silken tofu
1 jar, artichokes
1 t, basil
1 t, parsley
2 t, lemon juice
1/2 cup, Nutritional Yeast
1 t, Braggs
1.5 t, Salt
1/2 t, pepper
3/4 cup, cheese (or sub)
1.5 T, Oil

Steps:

Sauté garlic/onion and then add spinach. 

Meanwhile, blend all other ingredients (except cheese) in blender. 

Mix together spinach, tofu and cheese and stir. Pour into an oven-safe pan and bake in your oven at 350• for 30 minutes. 

Eat with bread. 

Oh, by the way. We ate this and liked it a whole ton! 

Note: If you have an expensive, tasty, stink cheese (for the non-vegans), or some vegan parmesan, toss some in as well. 
 

Sep. 3 2012
#vegetarian #vegan #tofu #meatless #meat free #recipe #picture #nikon #spinach #health #sexy #epic #food #food porn #snack #dip #sports #autumn
16 notes
The secret to eating Burritos ANYTIME. I don&#8217;t know about you, but I love burritos.  When I say this, I don&#8217;t mean the &#8220;eat them every so often&#8221; kind of love.  I am very serious when I say I could eat one every day.  Here&#8217;s my qualm.  The burrito joints in the city charge anywhere from $6-10 each, which is too expensive for everyday consumption.  And if I make a proper burrito at home, I end up wasting ingredients.  Not cool.  So I&#8217;ve devised a plan.  On a very tight budget (which I&#8217;m sure you can all appreciate), I managed to make 6    filling, delicious, burritos. I now have them chilling in my freezer (pun intended), waiting to be heated whenever I choose.  What that means is I can now have one everyday for a week. And then maybe grab Hot Beans on day 7.  Do this because:  You&#8217;ll have 6 burritos to eat.  Ingredients: 1/2 cup, rice ($0.75) 1/2 package, ground round ($2.00) 2/3 cup, corn ($1) 1 can, beans of your choice (I used Kidney) ($1) 1&#160;T, chipotle ($0.25) Taco seasoning ($1.00) Lime juice ($0.50) Small jar, Salsa ($2.50) 1 Avocado ($2.00) Olive Oil  Cheese (or vegan sub) ($3.00) wraps ($3.00) Directions: Cook rice with Chipotle. In pan, heat corn, ground round together with taco seasoning and allow to sit on low once heated. Quickly wash the beans and toss em in a saucepan with a T of olive oil on low-med. Smash them with a fork and add some salt to taste. There&#8217;s your refried beans done.  Cut avo and mash with a bit of lime juice.  Grate cheese.  Once rice is done, add to ground round/corn and mix.  On your wrap, add a portion of each and wrap up. Place on a heated skillet and brown, wrap in foil or saran or whatever, then place in the freezer.  BAM! 6 burritos. ALL UNDER $20!!! You&#8217;re welcome. Pay me back by sharing with your pals. Because everyone deserves burritos all of the time.  The secret to eating Burritos ANYTIME. I don&#8217;t know about you, but I love burritos.  When I say this, I don&#8217;t mean the &#8220;eat them every so often&#8221; kind of love.  I am very serious when I say I could eat one every day.  Here&#8217;s my qualm.  The burrito joints in the city charge anywhere from $6-10 each, which is too expensive for everyday consumption.  And if I make a proper burrito at home, I end up wasting ingredients.  Not cool.  So I&#8217;ve devised a plan.  On a very tight budget (which I&#8217;m sure you can all appreciate), I managed to make 6    filling, delicious, burritos. I now have them chilling in my freezer (pun intended), waiting to be heated whenever I choose.  What that means is I can now have one everyday for a week. And then maybe grab Hot Beans on day 7.  Do this because:  You&#8217;ll have 6 burritos to eat.  Ingredients: 1/2 cup, rice ($0.75) 1/2 package, ground round ($2.00) 2/3 cup, corn ($1) 1 can, beans of your choice (I used Kidney) ($1) 1&#160;T, chipotle ($0.25) Taco seasoning ($1.00) Lime juice ($0.50) Small jar, Salsa ($2.50) 1 Avocado ($2.00) Olive Oil  Cheese (or vegan sub) ($3.00) wraps ($3.00) Directions: Cook rice with Chipotle. In pan, heat corn, ground round together with taco seasoning and allow to sit on low once heated. Quickly wash the beans and toss em in a saucepan with a T of olive oil on low-med. Smash them with a fork and add some salt to taste. There&#8217;s your refried beans done.  Cut avo and mash with a bit of lime juice.  Grate cheese.  Once rice is done, add to ground round/corn and mix.  On your wrap, add a portion of each and wrap up. Place on a heated skillet and brown, wrap in foil or saran or whatever, then place in the freezer.  BAM! 6 burritos. ALL UNDER $20!!! You&#8217;re welcome. Pay me back by sharing with your pals. Because everyone deserves burritos all of the time. 

The secret to eating Burritos ANYTIME.

I don’t know about you, but I love burritos. 

When I say this, I don’t mean the “eat them every so often” kind of love. 

I am very serious when I say I could eat one every day. 

Here’s my qualm. 

The burrito joints in the city charge anywhere from $6-10 each, which is too expensive for everyday consumption. 

And if I make a proper burrito at home, I end up wasting ingredients. 

Not cool. 

So I’ve devised a plan. 

On a very tight budget (which I’m sure you can all appreciate), I managed to make 6    filling, delicious, burritos. I now have them chilling in my freezer (pun intended), waiting to be heated whenever I choose. 

What that means is I can now have one everyday for a week. And then maybe grab Hot Beans on day 7. 

Do this because: 

You’ll have 6 burritos to eat. 

Ingredients:

1/2 cup, rice ($0.75)

1/2 package, ground round ($2.00)

2/3 cup, corn ($1)

1 can, beans of your choice (I used Kidney) ($1)

1 T, chipotle ($0.25)

Taco seasoning ($1.00)

Lime juice ($0.50)

Small jar, Salsa ($2.50)

1 Avocado ($2.00)

Olive Oil 

Cheese (or vegan sub) ($3.00)

wraps ($3.00)

Directions:

Cook rice with Chipotle.

In pan, heat corn, ground round together with taco seasoning and allow to sit on low once heated.

Quickly wash the beans and toss em in a saucepan with a T of olive oil on low-med. Smash them with a fork and add some salt to taste. There’s your refried beans done. 

Cut avo and mash with a bit of lime juice. 

Grate cheese. 

Once rice is done, add to ground round/corn and mix. 

On your wrap, add a portion of each and wrap up. Place on a heated skillet and brown, wrap in foil or saran or whatever, then place in the freezer. 

BAM! 6 burritos. ALL UNDER $20!!!

You’re welcome. Pay me back by sharing with your pals. Because everyone deserves burritos all of the time. 

Sep. 1 2012
#vegetarian #vegan #recipe #nikon #meal #mexican #meatless #meat free #budget #sexy #epic #food porn #health #dinner #snack #picture
26 notes
Veggie Scotch Eggs I made these!  I remember when my mum and dad would slave over these before hosting dinner parties. They always went over well, but I wasn&#8217;t sure they&#8217;d be as good as I remember. Turns out the veggie option is way better. The beans add something that greatly improves the taste. Please don&#8217;t tell my folks ;) Speaking of which&#8230;. This recipe is actually quite simple, and please feel free to add or subtract as you see fit. For example, you can leave out the ground round and it will be just as tasty. If you do, just add a bit of garlic, paprika and maybe turmeric or chipotle.  Check it out: Mash 1 can of Kidney beans.  Add 1/2 of 1 pack, Yves ground round (mexican). Mix in 1/2 Cup, Nutritional yeast Finally, add a Pinch of salt. Remove shells from 4 soft or hard boiled eggs Place 1/4 of your mix on a piece of saran wrap. Spread out thinly and place egg in middle. Pull all corners of saran wrap up and over the egg, creating a shell with your mixture, around the egg. Repeat with all eggs. Don&#8217;t waste the saran!! It can be reused.  Now!  Dredge in flour Followed by milk. Then in equal portions of: breadcrumbs, cornmeal, nutritional yeast.  Repeat.  Fry in oil until brown. Be very careful - they&#8217;re fragile. And boiling hot.  Oh, I almost forgot the &#8220;most secret awesome amazing life-time achievement award for easiest sauce&#8221; recipe. Thank me later. This one is a serious crowd pleaser.   SAUCE 1 part, ranch 3 parts, salsa blend. Please feel free to send me a message if you have ideas for meals you&#8217;d like to see on my blog.  Til next time, Dave.

Veggie Scotch Eggs

I made these! 

I remember when my mum and dad would slave over these before hosting dinner parties. They always went over well, but I wasn’t sure they’d be as good as I remember. Turns out the veggie option is way better. The beans add something that greatly improves the taste. Please don’t tell my folks ;)

Speaking of which…. This recipe is actually quite simple, and please feel free to add or subtract as you see fit. For example, you can leave out the ground round and it will be just as tasty. If you do, just add a bit of garlic, paprika and maybe turmeric or chipotle. 

Check it out:

Mash 1 can of Kidney beans. 

Add 1/2 of 1 pack, Yves ground round (mexican).

Mix in 1/2 Cup, Nutritional yeast

Finally, add a Pinch of salt.

Remove shells from 4 soft or hard boiled eggs

Place 1/4 of your mix on a piece of saran wrap. Spread out thinly and place egg in middle. Pull all corners of saran wrap up and over the egg, creating a shell with your mixture, around the egg. Repeat with all eggs. Don’t waste the saran!! It can be reused. 

Now! 

Dredge in flour

Followed by milk.

Then in equal portions of: breadcrumbs, cornmeal, nutritional yeast. 

Repeat. 

Fry in oil until brown. Be very careful - they’re fragile. And boiling hot. 

Oh, I almost forgot the “most secret awesome amazing life-time achievement award for easiest sauce” recipe. Thank me later. This one is a serious crowd pleaser.  

SAUCE

1 part, ranch

3 parts, salsa

blend.

Please feel free to send me a message if you have ideas for meals you’d like to see on my blog. 

Til next time,

Dave.

Aug. 10 2012
#vegetarian #nikon #meal #snack #recipe #food #egg #dinner #sexy food #epic #foodpron #cook #meatless #meat free #faux #comfort #scotch
4 notes
The Hunt For Kiev (Divan Intervention) When it comes to food, I don&#8217;t miss much. As a vegetarian, you tend to forget about the meat products you used to eat. Plain and simple. Plus, for a lot of people, they never really liked meat to begin with. But to each their own. No judgment here, either way.  Now, to be clear&#8230; I don&#8217;t miss meat. But nothing excites me more than experimenting in the kitchen. And a lot of my creativity comes from products that already exist. Segue!  I recently saw Chicken Kiev in the freezer department of my local grocery store, and decided to give it a try.  Over the next little while, I&#8217;m going to experiment with new &#8220;Kiev-like&#8221; recipes that I create in this oft-twisted head of mine. The results will be posted here and, hopefully, we can decide on a winning Kiev recipe, together.  I&#8217;m going to try and get taste testers as well.  Not that it&#8217;s hard to convince people to eat my delicious creations. I&#8217;m more concerned about saving portions because I&#8217;m a pig and will more than likely inhale these experiments within minutes of them being cooked.  Also, I&#8217;d like to note that I will in no way recreate Kiev. instead I am simply honing my skills by challenging myself to create a vegetarian dish that resembles what Kiev is supposed to be. Example: Kiev is typically garlic. I&#8217;m using a thick cheese roux and broccoli. Also, my first experiment looked like an egg roll. So, shut-upa-yo-mouth! First up? Yuba Skins! YUBA SKIN KIEV I find it utterly shocking that I haven&#8217;t been able to find these pre-made&#8230;yet.  Yuba Skin is basically tofu skin.  To put it simply, simmer pure soy milk and pull off that top layer of skin that forms.  As I had no Yuba guy in the city (ROSS CORDER HELP ME OUT), I had to create them myself. YUBA SKINS: I simmered PURE Soy Milk (ingredients: Water/Soy Beans) and in 7 minutes, the skin started to appear.  I grazed a knife along the edge and peeled it out with two chopsticks on either end.  You can watch a tutorial online. But I&#8217;m not posting pictures because all of mine ended up looking like zombie skin (And let&#8217;s be honest, nobody needs to see that). Once I had 5 or 6 skins laid out, I stacked them, dropped some filling inside, and Rolled it shut. Then breaded it lightly in breadcrumbs and fried in vegetable oil for 3 minutes a side. Voila!! DELICIOUS! Now, I will be using the same filling for most/all of the experiments, and am posting it here for you now, so you can take notes. Yay!  BROCCOLI &amp; CHEESE ROUX: 3&#160;T, Butter (or marg) 1/4&#160;C, Flour 2&#160;C, Soy Milk.  1&#160;C, Nutritional yeast 1&#160;1/4&#160;T, Turmeric 1&#160;T, Paprika 1&#160;t, Garlic 1&#160;t, Mustard (fancy) S&amp;P Cheese (unless you&#8217;re vegan) 1 stalk of broccoli, cut up into reasonably small chunks.  Directions: Heat butter in saucepan until melted.  Add spices to flour and mix - then add to butter and stir until a paste has formed.  Slowly add milk, whisking away. Once a decent texture has developed, add 1/2&#160;C of Nutritional yeast and mustard. This may be enough for you. Taste it. Love it. Live it. If not, add the other 1/2&#160;C of N.Yeast. It&#8217;s about cheesiness. You can also add 1/2 of real cheese (or daiya) if you want to bring out the real cheesy flavour. I did, but only because I&#8217;m trying to break the Guinness Record for most cheese consumed in a year without having MAJOR health problems. Not to boast, but i&#8217;m doing quite well.  Now, remove from heat and add in raw broccoli. This sauce should be super thick. The reason i say that is because we have to stuff it into some kind of food pocket later, and if it&#8217;s drippy, you&#8217;ll be tossing chairs around from frustration. RIP kitchen stool. Cool sauce in the fridge until needed. Also, if you need a late night snack and want to hit rock bottom? Grab a spoon. That should do the trick.  Here&#8217;s how the recipe turned out! 1) The texture was very tasty. The layers of Yuba were quite impressive and surprising on my pallet. because it was fried, the outer layer was nice and crispy, but there were still 5 layers underneath that were very chewy (in the best way possible).  2) The Roux. This thing is epic. It&#8217;s thicker than my uncle Joe&#8217;s Scottish accent, and went very well with the Yuba. Very complimentary and stayed inside until cut. Which is what you look for in a good roux.  3) Size. These things were the size of egg rolls. Great for a snack, or have a couple as a meal.  4) The work. Making Yuba is painstaking. Waiting for skin to form is like watching paint dry. HOWEVER, I am convinced I can find these sheets, and when I do, i&#8217;ll be making this again for sure.  5) Overall score. The work was tough, but the payout was worth it. I&#8217;m thinking 7.5/10. The amount of time it took to create the skin might be a bit too tedious for most people. But oh man, they were delicious.  What do you think? Oh, and if you have a suggestion, please feel free to let me know. As my recently imprisoned male role model once told me, &#8220;Don&#8217;t be be an asshole.&#8221; Wise words.  Next up? Seitan &amp; Yuba. 

The Hunt For Kiev (Divan Intervention)

When it comes to food, I don’t miss much. As a vegetarian, you tend to forget about the meat products you used to eat. Plain and simple. Plus, for a lot of people, they never really liked meat to begin with. But to each their own. No judgment here, either way. 

Now, to be clear… I don’t miss meat. But nothing excites me more than experimenting in the kitchen. And a lot of my creativity comes from products that already exist. Segue! 

I recently saw Chicken Kiev in the freezer department of my local grocery store, and decided to give it a try. 

Over the next little while, I’m going to experiment with new “Kiev-like” recipes that I create in this oft-twisted head of mine. The results will be posted here and, hopefully, we can decide on a winning Kiev recipe, together. 

I’m going to try and get taste testers as well.  Not that it’s hard to convince people to eat my delicious creations. I’m more concerned about saving portions because I’m a pig and will more than likely inhale these experiments within minutes of them being cooked. 

Also, I’d like to note that I will in no way recreate Kiev. instead I am simply honing my skills by challenging myself to create a vegetarian dish that resembles what Kiev is supposed to be. Example: Kiev is typically garlic. I’m using a thick cheese roux and broccoli. Also, my first experiment looked like an egg roll. So, shut-upa-yo-mouth!

First up? Yuba Skins!

YUBA SKIN KIEV

I find it utterly shocking that I haven’t been able to find these pre-made…yet. 

Yuba Skin is basically tofu skin. 

To put it simply, simmer pure soy milk and pull off that top layer of skin that forms. 

As I had no Yuba guy in the city (ROSS CORDER HELP ME OUT), I had to create them myself.

YUBA SKINS:

I simmered PURE Soy Milk (ingredients: Water/Soy Beans) and in 7 minutes, the skin started to appear. 

I grazed a knife along the edge and peeled it out with two chopsticks on either end. 

You can watch a tutorial online. But I’m not posting pictures because all of mine ended up looking like zombie skin (And let’s be honest, nobody needs to see that).

Once I had 5 or 6 skins laid out, I stacked them, dropped some filling inside, and Rolled it shut. Then breaded it lightly in breadcrumbs and fried in vegetable oil for 3 minutes a side. Voila!! DELICIOUS!

Now, I will be using the same filling for most/all of the experiments, and am posting it here for you now, so you can take notes. Yay! 

BROCCOLI & CHEESE ROUX:

3 T, Butter (or marg)

1/4 C, Flour

2 C, Soy Milk. 

1 C, Nutritional yeast

1 1/4 T, Turmeric

1 T, Paprika

1 t, Garlic

1 t, Mustard (fancy)

S&P

Cheese (unless you’re vegan)

1 stalk of broccoli, cut up into reasonably small chunks. 

Directions:

Heat butter in saucepan until melted. 

Add spices to flour and mix - then add to butter and stir until a paste has formed. 

Slowly add milk, whisking away. Once a decent texture has developed, add 1/2 C of Nutritional yeast and mustard. This may be enough for you. Taste it. Love it. Live it. If not, add the other 1/2 C of N.Yeast. It’s about cheesiness. You can also add 1/2 of real cheese (or daiya) if you want to bring out the real cheesy flavour. I did, but only because I’m trying to break the Guinness Record for most cheese consumed in a year without having MAJOR health problems. Not to boast, but i’m doing quite well. 

Now, remove from heat and add in raw broccoli. This sauce should be super thick. The reason i say that is because we have to stuff it into some kind of food pocket later, and if it’s drippy, you’ll be tossing chairs around from frustration. RIP kitchen stool. Cool sauce in the fridge until needed. Also, if you need a late night snack and want to hit rock bottom? Grab a spoon. That should do the trick. 

Here’s how the recipe turned out!

1) The texture was very tasty. The layers of Yuba were quite impressive and surprising on my pallet. because it was fried, the outer layer was nice and crispy, but there were still 5 layers underneath that were very chewy (in the best way possible). 

2) The Roux. This thing is epic. It’s thicker than my uncle Joe’s Scottish accent, and went very well with the Yuba. Very complimentary and stayed inside until cut. Which is what you look for in a good roux. 

3) Size. These things were the size of egg rolls. Great for a snack, or have a couple as a meal. 

4) The work. Making Yuba is painstaking. Waiting for skin to form is like watching paint dry. HOWEVER, I am convinced I can find these sheets, and when I do, i’ll be making this again for sure. 

5) Overall score. The work was tough, but the payout was worth it. I’m thinking 7.5/10. The amount of time it took to create the skin might be a bit too tedious for most people. But oh man, they were delicious. 

What do you think? Oh, and if you have a suggestion, please feel free to let me know. As my recently imprisoned male role model once told me, “Don’t be be an asshole.” Wise words. 

Next up? Seitan & Yuba. 

Aug. 5 2012
#vegan #vegetarian #tofu #recipe #nikon #dinner #snack #kiev #epic #sexy food #food #foodporn #picture #cook #cooking #meatless #meat free
1 note
Mini Satan Sliders Be honest. Burgers, especially those of the vegetarian variety, don&#8217;t normally cut it.  Sure, you can cough up $10 for a box of frozen Lick&#8217;s burgers and call it a day. Or maybe you go the &#8216;pub&#8217; route and get a blend of veggies that are shaped like burgers, but don&#8217;t come close to satisfying your taste buds.  Insert Black Bean &amp; Chipotle  Seitan Sliders. Or what I like to call, Mini Satan Sliders.  These tiny little devils are packed full of flavour and are actually ridiculously easy to make. The recipe actually came to me in a dream where I turned evil,  killed all of man kind, destroyed the earth, yada yada yada, then went for a delicious veggie burger. Of course, with mankind being extinct, Utopia wasn&#8217;t open so I had to fend for myself. These sliders were the result.  Try them out the next time you&#8217;re going to a BBQ. I guarantee that even those carnivorous pals of yours will agree these burgers are a tasty, tasty time.  Ingredients: PART 1 1 cup Corn 1 can black beans 1 can tomato paste 1&#160;t - Paprika 1/4&#160;t - Chipotle 1/2&#160;t - oregano, parsley, basil, garlic Few squirts, liquid smoke 1 can, choptle w adobo sauce - Blend, use 1T 6-7 jalapeno rings, cut into small pieces PART 2 1/2 cup Gluten Flour 1/2 cup Bread crumbs PART 3 1/2-3/4 cup - broth.  1/4 braggs/soya sauce 1/2&#160;T olive oil  Directions: Mix together everything from PART 1.  In a separate bowl, mix everything from PART 2 then add to PART 1. Do not stir.  Add PART 3 and stir everything together. You should end up with a texture similar to uncooked burgers. Knead a few times and set aside.  Heat Vegetable Oil in a frying pan and carefully form a patty with a spoon full of mix. You can make them about 1/2 an inch thick, or less.  Fry for 5 minutes on each side. Once done, pat off excess oil and place on a baking sheet in the oven for 20 minutes at 250•.  Now, if you want to remove the frying method, you can easily cook them up with less/no oil, or bake them the whole time. If you do decide on the all-oven method, I suggest 450• for about 30 minutes, give or take. Just keep an eye on them.  Okay. Enough small talk. Your sliders are done. Let&#8217;s add some toppings. I used lettuce, tomato (for my friends, I would NEVER), some gouda, slices of apple (HOLY CHRIST was this a great addition), onions and salsa-ranch. Dress it like a burger. You should know by now.  And might I just say&#8230; these are pretty damn good burgers. Although i may keep experimenting and come up with some other cool variations. I noticed that the corn had a difficult time staying in the sliders so perhaps a heavenly corn-relish is in my near future? Or maybe a Buddah Slider?  (crickets)  My jokes are so bad today. Til next time, Dave Lock. Mini Satan Sliders Be honest. Burgers, especially those of the vegetarian variety, don&#8217;t normally cut it.  Sure, you can cough up $10 for a box of frozen Lick&#8217;s burgers and call it a day. Or maybe you go the &#8216;pub&#8217; route and get a blend of veggies that are shaped like burgers, but don&#8217;t come close to satisfying your taste buds.  Insert Black Bean &amp; Chipotle  Seitan Sliders. Or what I like to call, Mini Satan Sliders.  These tiny little devils are packed full of flavour and are actually ridiculously easy to make. The recipe actually came to me in a dream where I turned evil,  killed all of man kind, destroyed the earth, yada yada yada, then went for a delicious veggie burger. Of course, with mankind being extinct, Utopia wasn&#8217;t open so I had to fend for myself. These sliders were the result.  Try them out the next time you&#8217;re going to a BBQ. I guarantee that even those carnivorous pals of yours will agree these burgers are a tasty, tasty time.  Ingredients: PART 1 1 cup Corn 1 can black beans 1 can tomato paste 1&#160;t - Paprika 1/4&#160;t - Chipotle 1/2&#160;t - oregano, parsley, basil, garlic Few squirts, liquid smoke 1 can, choptle w adobo sauce - Blend, use 1T 6-7 jalapeno rings, cut into small pieces PART 2 1/2 cup Gluten Flour 1/2 cup Bread crumbs PART 3 1/2-3/4 cup - broth.  1/4 braggs/soya sauce 1/2&#160;T olive oil  Directions: Mix together everything from PART 1.  In a separate bowl, mix everything from PART 2 then add to PART 1. Do not stir.  Add PART 3 and stir everything together. You should end up with a texture similar to uncooked burgers. Knead a few times and set aside.  Heat Vegetable Oil in a frying pan and carefully form a patty with a spoon full of mix. You can make them about 1/2 an inch thick, or less.  Fry for 5 minutes on each side. Once done, pat off excess oil and place on a baking sheet in the oven for 20 minutes at 250•.  Now, if you want to remove the frying method, you can easily cook them up with less/no oil, or bake them the whole time. If you do decide on the all-oven method, I suggest 450• for about 30 minutes, give or take. Just keep an eye on them.  Okay. Enough small talk. Your sliders are done. Let&#8217;s add some toppings. I used lettuce, tomato (for my friends, I would NEVER), some gouda, slices of apple (HOLY CHRIST was this a great addition), onions and salsa-ranch. Dress it like a burger. You should know by now.  And might I just say&#8230; these are pretty damn good burgers. Although i may keep experimenting and come up with some other cool variations. I noticed that the corn had a difficult time staying in the sliders so perhaps a heavenly corn-relish is in my near future? Or maybe a Buddah Slider?  (crickets)  My jokes are so bad today. Til next time, Dave Lock.

Mini Satan Sliders

Be honest.

Burgers, especially those of the vegetarian variety, don’t normally cut it. 

Sure, you can cough up $10 for a box of frozen Lick’s burgers and call it a day. Or maybe you go the ‘pub’ route and get a blend of veggies that are shaped like burgers, but don’t come close to satisfying your taste buds. 

Insert Black Bean & Chipotle  Seitan Sliders. Or what I like to call, Mini Satan Sliders. 

These tiny little devils are packed full of flavour and are actually ridiculously easy to make. The recipe actually came to me in a dream where I turned evil,  killed all of man kind, destroyed the earth, yada yada yada, then went for a delicious veggie burger. Of course, with mankind being extinct, Utopia wasn’t open so I had to fend for myself. These sliders were the result. 

Try them out the next time you’re going to a BBQ. I guarantee that even those carnivorous pals of yours will agree these burgers are a tasty, tasty time. 

Ingredients:

PART 1

1 cup Corn

1 can black beans

1 can tomato paste

1 t - Paprika

1/4 t - Chipotle

1/2 t - oregano, parsley, basil, garlic

Few squirts, liquid smoke

1 can, choptle w adobo sauce - Blend, use 1T

6-7 jalapeno rings, cut into small pieces

PART 2

1/2 cup Gluten Flour

1/2 cup Bread crumbs

PART 3

1/2-3/4 cup - broth. 

1/4 braggs/soya sauce

1/2 T olive oil 

Directions:

Mix together everything from PART 1. 

In a separate bowl, mix everything from PART 2 then add to PART 1. Do not stir. 

Add PART 3 and stir everything together. You should end up with a texture similar to uncooked burgers. Knead a few times and set aside. 

Heat Vegetable Oil in a frying pan and carefully form a patty with a spoon full of mix. You can make them about 1/2 an inch thick, or less. 

Fry for 5 minutes on each side. Once done, pat off excess oil and place on a baking sheet in the oven for 20 minutes at 250•. 

Now, if you want to remove the frying method, you can easily cook them up with less/no oil, or bake them the whole time. If you do decide on the all-oven method, I suggest 450• for about 30 minutes, give or take. Just keep an eye on them. 

Okay. Enough small talk. Your sliders are done. Let’s add some toppings.

I used lettuce, tomato (for my friends, I would NEVER), some gouda, slices of apple (HOLY CHRIST was this a great addition), onions and salsa-ranch. Dress it like a burger. You should know by now. 

And might I just say… these are pretty damn good burgers. Although i may keep experimenting and come up with some other cool variations. I noticed that the corn had a difficult time staying in the sliders so perhaps a heavenly corn-relish is in my near future? Or maybe a Buddah Slider? 

(crickets) 

My jokes are so bad today.

Til next time,

Dave Lock.

Jul. 15 2012
#vegan #vegetarian #meatless #meat free #meal #epic #sexy #food porn #dinner #burgers #seitan #gluten #snack #slider #nikon #healthy #recipe
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