Is it pretty?


Did it taste really good, MUCH better than expected?


Adapted from Eating Well

Sauteed carrots, garlic, and onion, then soaked pinto beans.. followed by lotsa water, nooch, sumac, a few dried herbs, veggie chicken bouillon.  Added in whole wheat linguine, torn/stemmed spinach, corn starch slurry, and setian.  Served with a large dollop of pesto (subbing mirin for the olive oil, and adding sunflower seeds to thicken)
This was super good - it kind of reminds me of restaurant wedding soup!  I've been wanting to recreate this flavour for a while, but this totally happened by accident.

PS - I might get a Vitamix soon!
PPS - I totally cut my finger reeeeeeeeeeeeeeally badly on my immersion blender today.  Was trying to clean the blade out, and then I accidentally pushed the button to make the blade spin.  OOOUCH!

Setian and Mandarin Stir Fry

Stir fry!


Adapted from WTHDAVEA

Sauce: balsamic vinegar, soy sauce, dried ginger, mirin, corn starch, cooking sherry, vegetable bouillon.
Veggies: garlic, onions, carrots, bell pepper, setian, mandarin oranges
Served over brown rice.

Pineapple Chickpea Stir Fry

Sorry... What?  You haven't had pineapple in a stir fry?

Try it.


Adapted from Peas and Thankyou

Sauce: Soy sauce, mirin, pineapple juice, corn starch, rice vinegar, maple syrup
Veggies: garlic, ginger, onion, carrots, broccoli, pineapple, chickpeas.
Served over brown rice.


Stir Fry - Pineapple Orange




Adapted from K's Veg Recipes

Sauce: Pineapple juice, orange zest, soy sauce, rice vinegar, corn starch
Veggies: broccoli, carrots, onion, bok choy
Served with brown rice, Orange-Pineapple Setian, and chopsticks

I selected this post to be featured on Vegan Blogs. Please visit the site and vote for my blog!

What's Up Wednesday #2

Gingerbread Cookie Oatmeal.  That's right. So sweet!  A combination of Bottomless Oatmeal and Gingerbread Oatmeal (minus the molasses, lots of sugar free maple syrup, no coconut, steiva)

Been reading a good book: They Came to Baghdad by Agatha Christie. It's nice to actually read a book again, since I've been so busy with school work :D

I made these coconut flour sandwich thins (with guar gum and no nooch)!  Since the bread that I've been using had milk in the ingredients list (!) I knew I had to switch.  So, then I stumbled onto Foodie Fiasco - and WOW what a fabulous blog!  So many low-cal, healthy things.  Anyway, the sandwiches were super good.  Although, next time, I would make 8 pieces instead of 4, and then there would be no need to cut them in half. (UPDATE: I did make the 8 pieces yesterday, and it worked marvelously!)

Pineapple-Orange Setian - using oatmeal for the soy flour, mirin for the olive oil, and leaving out the nooch.  So, it was quite an ordeal to get this cooked!  First, I steamed it for 30 minutes.  It was still undone, so I baked it at 350 for 15 minutes.  Then I had it in a stir fry, but it was still super gummy.  the next day, I cut it into thin strips and grilled it on my panini press, and now it's OK! ;)  Next time, I would just steam it for 45 minutes and then grill it.  THAT should be muuuuch easier!

I've been enjoying this sandwich for lunch, on the sandwich thins that I made, with the Pineapple Orange Setian.

Super yummy salad dressing, a great way to use up that tomato paste in the fridge! ;)
(Of course with lots of changes: tomato paste for sauce, added LOTS of mirin, cider vinegar for the tarragon vinegar [have any of you ever seen this? I sure haven't], onion powder not juice, and Italian herbs in stead of dill)

And here's an interesting link that vegnews posted on facebook, in case you didn't read it: how being vegan saves water too!  Wow, we're sooo good! ;)
Ok, so another VegNews story.  Gross, or interesting?  You decide!


Setian Roulade

Gourmet.  And it's quite simple.  Honestly!

Adapted from WTHDAVDEA, Olives for Dinner

For the setain: mix together 1 cup vital wheat gluten, 1/4 cup whole wheat flour, ~1 cup water, vegetable bouillon, thyme, and sage.  Knead [with a spoon] until it forms a ball, and pulls away from the sides of the bowl, adding water as needed.  Coat a baking sheet with nonstick spray (I forgot to do this, and ended up chiseling it off for a good 10 minutes!), and spread the dough out as thin as possible in the shape of the pan.  It's OK if there are a few holes.  Bake at 400 for 10 minutes or so, until cooked - it should be firm but not crispy.  It's OK if it's slightly burnt... mine was, and it still worked out fine!

OK, so, now you slice ~1/2 lb criminis, chop 2 cloves garlic, chop 1/3 cup sun dried tomatoes, and tear/de-stem/wash a bunch of spinach.  Saute all of these until tender with soy sauce and cooking sherry.  Drain well, then spread onto the setian like you're making a pizza.  Roll up the setian, and secure with string or something (I used sewing thread, which worked fine).  Bake at 350 for 20 minutes, and serve with gravy.  I used this leftover gravy, and it worked very well.



Fun to make?


Ugly? Delish?
Check. Check.

Adapted from Oh She Glows

Slice 1 large onion into 1 cm rings.  Mix together 2/3 cup whole wheat flour, 2/3 cup water, 1 tsp vegetable bullion, and 2 tbsp corn starch in a bowl.  In another bowl, mix together 1 cup Italian flavoured bread crumbs, 1/2 cup corn meal, chili powder, thyme, 1/4 cup nooch, salt, 1 tbsp black sesame seeds, and garlic powder.  Dip the onion rings into the flour mix, then into the bread crumb mix.  Place on a baking sheet and bake for 30 minutes at 425.  Serve with ketchup.

Salad with Baked "Cheese"

These things were SUPPOSED to be baked cheese cakes.  They don't look pretty, but they still taste good.  Really, really good.

Adapted from WTHDAVEA

Blend 1/4 cup vegan cream cheese, 1/2 cup vegan sour cream, 1/2 cup soft tofu, 1/2 tsp baking powder, salt, pepper, and nooch.  Stir in 2 tbsp chopped parsley.  Pour into 1 cup ramkins, and bake for 45 minutes at 350.  Serve over iceburg and arugula. 
Dressing: mix 1/2 cup red wine vinegar, 3/4 cup mirin, 2 tsp paprika, 1 tsp flax meal, garlic and onion powder, stevia, a wee bit of dried mustard.. adapted from Versatile Vegetarian Kitchen.


"Condensed" Lentil and Rice Soup

No, really.  This soup thickens up so much that it's pretty much condensed soup!  Although, I don't know about you, but I really like my soup that thick... Plus, this soup packs in lots of great flavour.  Normally, I have trouble with lentil soups being so bland, so I have been more heavy-handed with my spices in soups.  And lookie at where it got me!

Adapted from Kalyn's Kitchen

Veggies: onion, carrots, lots of garlic
Stuffs: brown lentils (presoaked), canned tomato sauce, brown rice, lotsa water
Seasonings: liquid smoke, chili powder, cumin, oregano, chipotle chili powder, veggie chicken and vegetable bullion
Thickened with corn starch, and served with fake meat!

Belated What's Up Wednesday

Well, here's my first What's Up Wednesday!  Here goes... more pictures, less words!

I got butter lettuce seeds on Sunday, and planted them as soon as I got home from the nursery.  One started sprouting on Tuesday - boy, was I suprised!  (Yes, I planted them in little bathroom cups.  SOOO?)

Lookie lookie at the goodies I got yesterday!!!!
Coconut flour, guar gum, xanthan gum, and wheat bran!!!

Yeah, TOTALLY bought a beet and thought it was a rutabaga. Oh, well.  At least M likes beets - I hate them.  Although they are really pretty...

I finally got around to cleaning out my binders from school.  Look at alllll that paper we used!  Honestly, you'd think there would be a way to be more green.

Hah, and check this out - I had to take notes from a VERY tedious AP World History textbook last year... my writing was soooo small, about 50 pages all tolled, front and back... yes, my hand was very cramped that year! 

And, the best for last! This morning, I combined Foodie Fiasco's Bottomless Oatmeal with Honey What's Cooking's Almond Joy Oatmeal (used cashews instead of almonds, almond meal instead of almond butter, and more stevia).  Notes: you might want to use a liiittle less liquid.  And I simmered the oats for about 30 minutes.  Yup, it was so worth it!


Zesty Stuffed Potatoes

Mmmmmm... just spicy enough for my wimpy taste buds!  These were quite simple to make, despite the number of components to them.  I do, however, need to improve my potato-scooping-out skills...

In other news, my head is reeling with photography stuff.  I'm researching how to do better photos!  Yay me!  (Because, honestly, they are preeeetty bad)

Adapted from That Was Vegan?

Bake 2 medium russet potatoes in the microwave.  Cut in half, and scoop out most of the inside, to form a boat.  Stuff with half a batch of refried beans (I used ketchup instead of canned tomatoes, omitted the molasses, and added liquid smoke), vegan chorizo, and vegan cheese.  Bake at 450 for 25 minutes or so, and serve with a dollop of sour cream (I used stevia for the sweetener).


PB Rice Crispy Bars

So, peanut butter rice crispy - oatmeal bars, anyone?  It makes about 6 bars, each clocking in at less than 50 calories!

Adapted from Chocolate Covered Katie and Foodie Fiasco

Part I: mix together 1 cup rice crispies, 1/2 cup oatmeal, and 1/4 tsp salt in a small bowl.  In a larger, freezer-safe bowl (I just used a plastic container) mix 1 tsp vanilla extract, 1/4 cup sugar free maple syrup, 2 tbsp PB2, a splash of soy milk, and 1 tbsp agave.  Pour the dry mix into the wet, and mix well.  Press down HARD until very compact, using wax paper.
Part II: Mix together 1 tbsp PB2, a big splash of soy milk, 1 tsp coconut flour, and 1 tbsp shredded coconut.  Mix well, and pour over bars, spreading until even.  Top with pretzels, freeze, and enjoy!

Oatmeal Cookies!

More desserts are pouring out of my kitchen...
Just because I feel the need to say this.  I feel like I am spinning my wheels with this blog... is that true?  Does anyone really read it?  I've been going for a couple years now, and I feel like my work is just sitting out there.  This needs to change - I'm getting a new camera soon for better photos.  I need to join the blogging community!  Dang it!  I want to share these recipes with people.  This is not just for my own personal enjoyment... What does it take to make a blog popular?  I need to know.. I will learn, and I will grow!  Rawr!!!

Ok, sorry about that...
On to the food!

Chocolate Covered Katie's B-fast Chocolate Chip Cookies!  I made a few changes: added 1 tsp cinnamon, used 2 packets Stevia In The Raw, added 1 tsp baking powder, added pepitas, and used PB2 and a bit of soy milk for the peanutbutter.  They were fun to make, and clocked in at 18 calories per cookie for 23 cookies.  Not bad, eh?  Oh, well, yes, they tasted good too ;)

Quickie and Gourmet: Linguine with Roasted Cauliflower and Alfredo Cream Sauce

You know, I think the title is as long as the recipe! ;)  This one is so creamy, and was a snap to put together.  I had PLANNED on making tofu parmesan, but, honestly, 5 hours of saying "HI WELCOME TO CICI'S" really had me beat yesterday.  I was feeling almost sick-wiped out by dinner time... so no long cooking sessions for me!  (Yes, my job is at Cici's Pizza.  No, it's not vegan, but No, I don't eat there.)

Adapted from WTHDAVEA

Chop up green beans and cauliflower, and roast for 20 minutes or so at ~400.
Blend together 8 oz silken tofu, 1/4 cup nooch, a large spoonful Toffuti Herbed Cream Cheese, a dash of nutmeg, and enough soy milk to reach desired consistancy.  Stir in chopped parsley.  At this point, the sauce needs to be heated up - you can either go with the stove or nuke it.  I, obviously, chose to nuke it, and that worked out just fine.
Serve all over whole wheat linguine.


Tomato-Olive Salad Dressing

M said this tastes like creamy tomato soup.  Well, I dunno about that, but it's tastey ;)

Adapted from An Unrefined Vegan

Blend together 1/2 cup tomato paste, 1/4 cup mirin, garlic powder, dried basil and thyme, 1 stevia packet, a few tbsp sugar free maple syrup, 8 olives, 1/2 cup mirin, juice of 1 small lemon, 1 tbsp apple cider vinegar, 1/2 tbsp veggie bullioun, and 1 tbsp nooch.  Add more mirin, until desired consistency is reached.

Tofu + Green Bean Stir Fry

Just another quickie stir fry.  It was really good, 'cause we haven't had stir fry in a while.  And I FINALLY used up the tofu in the freezer.  Yes, this has a lot of garlic.

Adapted from WTHDAVEA

Sauce: corn starch, soy sauce, mirin, agave, chili paste
Veggies etc.: green beans, bell pepper, fried tofu, shallots, 3-4 cloves garlic per serving (!), grated ginger
Served over brown rice with chopsticks, no duh!


Sweets: Cookies, Pudding, and Pizzert!

Yum!  I have been doing a lot of sweet cooking/baking recently, as well as normal cooking.  I don't really have any recipes, but I'll just post a list of links.

First up, the Pizzert.  Can I say HOW AMMAZINNNGGGGGG this is?  It's FABULOUS.  Like, I think I will be having this for breakfast for the next few weeks.  Yeah.  It's good.  By Chocolate Covered Katie, the genius for sweets.  Each pizzert will come out to ~250 calories, toppings added in.  It's a lot of food for 250 calories ;)
So far I have made cinnamon + banana + chocolate chips ; cinnamon + banana + pepita;

Secondly, I made Chocolate Covered Katie's Cookie Dough Balls, which were gooood as well.  I followed the recipe to a t, only adding stevia and omiting the sprinkles (the only ones I saw had partially hydrogenated oils... boo hoo)

Lastly, I made HHL's Peanut Butter Banana Pudding.  Yes, it's tofu based.  Yes, it tastes awesome.  No, you can't taste the tofu.  At all.  Seriously.  I made a half batch, used PB2, sugar free maple syrup, and a splash of soy milk.  Blend it all together, and mmm mmmmm.  Yum, high protein puddin'!

Flavourful Lentil Bugers + Homemade Buns

I used the same recipe as I used for the slider buns I made a while back (subbing applesauce for the oil), only this time I made 18 buns - so it came out to about 120 calories per bun.  Not bad, eh? (and I sprinkled them with black sesame seeds, just for the fun of it!)

And... Ok.  So, I know that these don't look very attractive.  So.. your point?  They taste A-MAZING!!  So much flavour in such little patties ;)

Adapted from Keepin' It Kind

Soak 1.5 tbsp flax meal in 1/4 cup warm water until it gels up.  Chop and saute 8 oz criminis and a few cloves garlic.  Blend all of this (I used an immersion blender) with 1 1/4 cup cooked brown lentils, 1 tbsp tomato paste, 1 tbsp soy sauce, liquid smoke, basil, thyme, sage (fresh herbs, if you can), 1 cup Italian flavoured bread crumbs, and a few chili flakes.  Yes, it will be wet.  Plop pattie-sized glumps (yes, that is a technical term) on a sprayed baking sheet, and bake at 350 for about 30 minutes, until they start smelling good.  Serve on buns with pickles, lettuce, ketchup, and vegan cheese.

Setian Taco Night!

This is me and M eating our tacos. 
This is me when my tacos are gone.
This is me trying how to figure out how to take a picture of the tacos.  Which is why I didn't take any.  They weren't very photogenic...
Adapted from That Was Vegan?

(OK, so I did end up getting a picture!  Although, I was out of ranch this night...)
It's basically this setian recipe, cubed and tossed in vegan buffalo sauce.  The sauce was an 8 oz can tomato sauce, sf maple syrup, low cal bbq sauce, butter extract, ketchup, onion and garlic powder, stevia, paprika, chili powder, and cumin.  There might have been other ingredients, but that's the important stuff, I think!
Then you stuff that in a crunchy taco shell, along with shredded lettuce, carrots, and vegan ranch dressing.
For the ranch, I mixed together tofu mayo, soy milk, lotsa parsley, garlic and onion powder, and dried oregano.
Like I said, it's pretty good...


Roasted Roots Salad

Summer.  Or winter?  You decide...

Adapted from HHL

Chop 1 small rutabaga, 1 medium-small yukon, 2 small carrots, and a bit of onion.  Toss with a bit of olive oil and balsamic vinegar, and 2 cloves chopped garlic.  Roast for 35-45 minutes at 380, until tender.  Allow to cool for a few minutes, then serve over chopped iceburg lettuce.  Dress with tofu mayo and mirin.  (Tofu mayo = partially cooked silken tofu + lemon juice)



Oh, gosh.  I got a job at a restaurant for the summer, and it has TOTALLY messed up my schedule.  I haven't had a "normal" spare second for the past two days, so I haven't posted this lasagna yet... but here it is!  (Although, I love my new job.  Wouldn't trade it for any other...)  And sorry, I'll get a picture soon, I was just WAY toooo tired last night, and Saturday as well.

Adapted from HHL

Sauce: mix together 3 8 oz cans tomato sauce, 1 tbsp rosemary, chili powder, red wine vinegar, mirin, Italian seasoning, LOTS of chopped parsley, and other stuffs that should go in tomato sauce ;)
Noodles: Yup.. you need noodles for lasagna.
Tofu ricotta: mix 12 oz pressed/crumbled tofu, nooch, nutmeg, juice of 1 lemon, garlic powder, and onion powder.
Veggies: saute chopped onion, carrots, garlic, and mushrooms until their juices are gone, then add some frozen peas.

OK, assembley.  Sauce, noodles, tofu, veggies, noodles, sauce... etc etc... end with noodles, sauce, and FYH cheese.  Bake for 45 minutes at 400. 

I didn't eat this the day I made it, so I can't say that it gets better with time, or less watery, or whatever.  But I would assume both statements are true.  :)