Archive for food porn

Tasty Week night meal

Sorry for the long absence, I just reclaimed my kitchen from the mold and bacon grease/roommate related mess. Late classes followed by tasty tasty full meals.

The prep was pretty easy, I defrosted some mock chicken breast, 4 in total. Took two to cover with garlic, olive oil, dijon, thyme, pepper, celery, balsamic vinegar and diced green onions and set them aside to marinate.

The other two were chopped plain and added to a bowl with celery, cabbage, green onions, white onion, vegan mayo, dijon, pepper and so on. So lunch tomorrow was the leftover diced carrots, celery and cherry tomatoes for work.

Back to the cooking, I rubbed 3 potatoes with olive oil and tossed them into the toaster oven. Then I shredded a head of cabbage and 1/2 onion to fry in margerine with onion/garlic/celery/pepper. Splashing in water as needed to braise it up, eventually reducing it with white wine.

Steamed some carrot chunks and added my mock-chicken to the toaster oven.

Final plate! Braised cabbage; steamed carrots; roasted dijon vegan chicken; roasted celery/onions; cherry tomatoes; and baked potatoes.

Not pictured is the balsamic glaze for the carrots and the dijon reduction sauce for the mock-breast.

Added some hot tea for the throat and voila!

Update on my lunch tomorrow to come!

Followed by Cabbage may be the greatest vegetable ever! it’s 79 cents!! For over a pound, easily adds a quick cooking veggie for all meals and keeps forever. Salads, Slaws, Chicken Salad, braised veggies, steamed, used as lettuce or whatever! Good times.

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VeganMofo: Simple Diner for a busy week day

Listening to Violent Blue rant about porn and sex censorship, furries, tribbles, steve jobs, masterbation and 4chan raids.

Thinking about sex positive teaching and chowing down on the leftover potato salad mash from Iron Chef and my heartwood Cheezesteak special from the Vegan Anniversary Celebration.

Glorious saucy shot:

Foodporn because that’s all you mofo’ers really care about.


Potato close up with the lovely homemade pickles ❤

Sandwich on kamut bread:

More photos from a kitchenless cook

Despite my lack of kitchen, I have still been eating and photographing but with my new job and early, early hours blogging has taken a back seat (I apologize). So to hold you foodies over, here is another set of eats from our kitchenless home.

One of the absolute easiest and go to meals this past month has been roasted potatoes and packaged vegan meats. Sad but true. Roasted veggies (primarily potatoes) are easy and simple to prepare, very basic/minimal chopping and then tossed with spice mixes and oil you can toss it onto a baking tray and slide it into the oven and forget it. You can even reuse the same baking sheet for the next few batches (not optimal for sanitation, but with no sink for dishes I was comfortable with letting this slide). I just threw the vegan bacon onto the baking tray once the potatoes where soft.
Another dish that brings shame to the supposed health of a vegan diet but is right at home on this blog. Mashed potatoes topped with fried yves veggie dog slices and onions. Fluffy, crispy, greasy and fatty. Excellent. Look at how it shines (… ok, now I feel a little like paula dean).
And another quick shot of the bechemel sauce from last post, I just enjoy the kitchen carnage hidden in the back.

Pizza porn

The quick, easy and always a great fall back mid week meal. The pizza. Here in Canada, we are blessed with something called Danny’s pizza crusts (now come in WW too!) so our freezer is stocked with pre-made crusts topped with sauce. Now this isn’t anything fancy, but it is convenient and cheap. So here we go.

Trying to hold onto my teenage years, my favorite pizza combo is still toffuties vegan slices with yves pepperoni and some herbs. But being as how I haven’t bought vegan cheese in a while (and superstore seems to have stopped carrying it {FUCKERS!}) here is a healthier alternative.

Appearing: Green and red bell peppers, carmalised onions (I did this with sugar, because the internet told me too, although good next time I will just cook them), mushrooms, canned pineapple, vegan pepperoni and tomato slices.

Please excuse the lighting, but in these parts dinner is served at 8.

Home Sweet Home

First meal back home a simple vegetable stir fry. Basic principles for stir fries, heat wok with some oil (i like to use a splash or two of sesame oil for taste) fry your onions, fresh garlic or ginger (or both!), sesame seeds or nuts, then add the vegetables in order of which cook the longest like carrots.

Be sure to add your favorite spices and sauces half way through cooking. With this stir fry I added my sauce when I added the faux chicken strips. Things like bean sprouts should be added just before consumption.

Fresh vegetables always taste best but frozen works just as well, especially if you plan on using a thick sauce that will coat your stir fry. You can even mix and match frozen with fresh. Be sure to serve your stir fry with your favorite whole grain or grain mix. Here I have a herbed wild rice.

Good morning

As per usual I open one of my cookbooks find something that looks good, seems do-able. And then I make something completely different. Today it was pancakes and for the first time ever, it seems I have made a pancake recipe I can actually cook! For the first time ever I have cooked pancakes by myself.

Now these cakes are pretty dense and easy to flip in the pan with a wrist toss, you know like those pros do. These are not your fluffy light pancakes, they are almost biscuity in texture but certainly filling in the morning.

Chocolate Banana Pancakes
1 cup WW flour
1 tsp Cinnamon
1/2 tsp Sea Salt
1/4 cup Cocoa
2 tsp Baking Powder
1 1/4 cup of Vanilla Soy Milk (or non-dairy milk of choice)
1 Tbsp Canola oil + more for greasing pan
1 Banana sliced as thick or thin as you like

In a large bowl combine your flour, cinnamon and sea salt. Be sure to sift in your cocoa and baking powder to remove any lumps. Next measure out your soy milk in a large liquid measuring cup and add your canola oil and mix in the measuring cup. Don’t be alarmed that the batter is pretty thick. Now add your wet ingredients to your dry. Now gently stir in your banana slices.

Oil your non-stick skillet and heat the pan on medium high heat until heated through, then reduce your heat to medium/medium-low and let it settle. Using a big spoon scoop batter into the center of the pan, using a spoon to flatten the batter (this can be tricky). Wait until bubbles form around the edges and then toss your pancake. Be sure to press down the flipped cakes, once cooked transfer to a plate in the oven to keep warm. Repeat with remaining batter.

Serve with a berry laced syrup or plain sugar/maple and earthbalance.


Doughtnut days


That’s right, we made doughnuts and they were awesome. Recipe curtsy of Random Girl .
We double the recipe and added some extra Mace (worth the purchase it gave the dough a lovely sweet spice). Some where fried, other’s baked (with a unfortunate accident for those on the lower rack >.<).inside shots!

We started with taking the warm baked donuts and dipping them first into melted earth balance and then into a bowl of cinnamon sugar with cinnamon. Very good, although messy our technique was not presented. We also took confectioners sugar with water as suggested for a nice white glaze which was very pretty. Doubling the dipping action for extra sweet crispy goodness. I also turned the eb/brown sugar bowl into a glaze of its own, cinnamon style. Here they are in various forms. Assembly line

Fired VS Baked Bowl for the nerds.

These ones were on the bottom rack…. oops.

Cooking for the family, backlogged

i am currently recovering from surgery so most of my food looks pretty gastly. But this may give me the chance I needed to get back to posting the older stuff.

This meal actually had my mother eating tofu, which was interesting. I loved it and I think zane did too. Isa’s Baked tofu from theppk.com very few modifications, pressed tofu for a few hours and as usually it was frozen first.

Wild mushroom couscous that was sitting in the pantry, along with the some toasted almonds and broccoli in lemon juice with brags. And candied Carrots from Kittee’s site.

I also made some brownies, Isa’s recipe again although I accidentally used regular tofu instead of silken, so they were a little dense but still good I found. Live and learn.

Hodgepodge

For some reason when I woke up this morning I had a flash back to a cooking class I attended in my pregan days. We made hodgepodge with the chef (my friend and I where the only two there).

Having recently bought some local organic soymilk I decided to give it a go, veganised and improvises I give you Iron hodgepodge.

To start with you will need a large pot with salted water on medium high, as the water heats shop 4-5 medium potatoes, two carrots and a hand full of kale (reserve the tougher stalks ends to make broth on the weekends).
One water is boiling add potatoes and cook for around 10 minutes, then add the carrots. Watch for starch build up! As you wait for them to cook chop an onion and one or two bulbs of fresh garlic, you may also want to grease/prep your cast iron with olive oil. Another ten minutes and test the vegetables with a fork. If they are soft add kale and cook until everything is done. Set aside with cover on pot to cool.

As veggies cool heat the skillet then turn down the heat and add your onions and garlic. As they saute chop some oyster mushrooms (I am going to be honest, I bought some odd looking mushrooms from the market, I have no idea what they actually are but they remind me of oyster mushrooms. Any white mushroom will work). Chop them into larger pieces (I just sliced mine in half as they were thin. If you use button or “meatier” mushrooms try quarters [STEMS TOO!!]). Fry mushrooms with your sauted onions. Add pepper, nooch, paprika and rosemerry. cook until mushrooms have a little bit of texture.

Now start spooning your boil vegetables into the pan. No need to drain as your going to be using some of this broth to thin your soymilk (if using non-fat soymilk you can probably skip this part, but reserve the broth for a later use it’s salty and has some of the nutrients lost from the boiling).
continue to cook the veggies until some of the potatoes begin to flake apart. Re-spice to liking as you cook. Then add in your soymilk enough to cover the bottom of the veggies and you can add more as you. As everything cooks together add some of your cooking liquid from the pot to thin the soymilk. Add whichever ratio you prefer of the soymilk and cooking broth until you reach about an inch below the top of the skillet.

Continue to cook again adding more spices as you see fit. If you have them fake bacon bits are great in this. Once heated through your ready to serve and enjoy! Serves around two I’d say.
And you’re done!

Hodgepodge is originally made with whichever veggies you have lying around and particularly good with turnips. For fancier looking presentation you can peel your veggies but I like them unadulterated and this way is better for you anyways. Add more pepper, nooch and bacon bits to the top when serving. Croutons might be nice too.

Oh! Another oddity, I know this is a savory dish but it helps with the iron absorption and I like the flavour. Before you eat your bowl, squeeze a lemon wedge over the bowl. Either way it’s sure to please. enjoy!
More photos, sorry about the slow quality my camera has no power:

Iron A-hoy!

Breakfast Rich in Iron. Potatoes and Kale!

As some may know, that year in res killed my iron supplies. So they are low (not anemic or dangerous or unhealthy in any way). However, despite the goodness of my health, I like having an iron supply should i ever be forced to go without decent human vegan food again.

Cue farmers market and a big old batch of kale (mmm kale).

So with my bounty and no recipes I set out to make myself this breakfast, and I think it went quite well.
Kale For Breakfast (or any other meal)
*Feeds one small small person, double as needed

what you will need:

  • A handful of kale (you may want to chop/tear it more than I did, these huge leaves were not bite size)
  • 4 potatoes
  • One large garlic clove
  • Half a large onion
  • Paprika
  • Pepper

Spiced salt
Room mate’s lemon juice (shhh)

Directions:
First wash and then chop all your potatoes into small cubes and toss in boiling salted water.

Take out your kale and rinse well (make sure no dirt is hiding in the folds, or don’t because what do I care it’s your digestive tract). Tear or chop kale to desired sizes and place inside a shifter/mesh basket on top of potatoes to steam a little.

While the kale is softening and the potatoes boil away (keep an eye that they don’t boil over). Dice your onion and preheat a cast iron skillet (more iron!). As you chop and the skillet heats consider something nice you can do for someone today or some other happy thought. Toss some EB (earth Balance) into the skillet (oil also works, olive is preferred) heat and move until pan is coated. Add in onions and toss around.

Now use your knife to crush the garlic (place garlic on board and knife horizontal/on its side atop your monster clove and push down with your hand (Mind the blade! but I am sure you knew this). Once properly crushed chop garlic and add to onions which should now be translucent and fragrant.

As onions and garlic fry toss in pepper and paprika (as much as desired, for me this is a lot).

check the kale, if its softish you can take it off the potato pot and dumb into your pan which should be frying blissfully away.

Fry kale and re-season as you like (except spiced salt, save this for serving time). Continue to fry as potatoes boil.

Check your taters with a fork after 20ish minutes, they should be soft. If not leave until they are, then drain and add to skillet.

Fry everything until good and cooked. If simply heated is your thing then eat away, I like a bit of crunch/char on my taters/veggies. So I leave it on for a little longer. Once you have reached your desired cooked status take a few squirts of someone else’s lemon juice and cook some more.
Now your ready to toss onto a plater and season with spiced salt (and more pepper). Enjoy!

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