Archive for lunch

Better than grilled cheese


This is one of Zoe’s favorite sandwiches, which I had the pleasure of eating the other day. If you’ve never tried this, I recommend you change that asap.

The sandwich is stuffed with sauted vegetables (onions and garlic mandatory), then the bread is spread with hummus, stuffed with the vegetables and grilled. Served hot and steamy.

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:

What does a lazy Uni Vegan eat?

I’ll tell you what they should eat, anything and everything from Joanna’s lovely new Book Yellow Rose Recipes!

That is what I more or less did today.

Breakfast was boring cereal because I am lazy/sleepy.

But I just finished an amazing rendition of the glorious sauce I previously made during testing for this lovely book, and wow.

I thought my poor little vegan heart would break when I was out of tomatoes/sauce, but Joanna saved the day!

So I didn’t follow the recipe exactly, but damn was this good. I chopped garlic, onions and tore myself some spinach and went to town!

I even shredded up some vegan moza, now let me be the first to tell you, I am a marinara kinda girl. I like my pasta coated in tomatoes and never much cared for the cream sauce.This sauce has changed my views, no more are the unstomachable cream sauces you stuck your nose up at as a child. This my friends, is damn tasty.

I added some paprika and spices, and black pepper so while the sauce isn’t as pretty as she could be I was in heaven.

Oh and I did I mention the few, simple, readily available, if the world ended you could make this sauce throughout the famine?

Cheap, good, easy, and oh-so-yummy. Everyone can afford and needs to make this dish.

Basically Joanna rules, her book is great, I am full and happy, go out and buy it from Josh @ Herbivore. The End.

Small person, Big lunch

The problem of Pasta:

You need to make a giant overflowing pile of this wholesome goodness, you need and your body and soul crave it. I could gush about pasta for years, but I won’t. I made this the other day for lunch, in true slacking style jarred sauce kicked up with spices and chopped veggies. It was good, very, very good. And I made too much and couldn’t eat most of it, but thats what you do with pasta.

Simple, filling, warming and good. General method (because I make this different every time):
Boil water with sea salt
Add a box of whole wheat noodles of choice (or flax or multi grain etc)
While pasta cooks chop:
1 Onion
3 Garlic cloves (or more if you have them, or less because I’m not your mother and you can do as you please)
2 bell peppers (preferably one green and one red, again see above and do as you please)
(Other veggies that work wonders: Celery, hot peppers, mushrooms (cook these with onions and garlic for maximum yummy, my cafe does carrots and it’s not so bad)

Saute the onions and garlic until soft and translucent, grind in black pepper, toss some rosemary, thyme, sage, oregano, paprika and lots of it, crushed red peppers etc.
Cook down, then add veggies and cook until desired done-ness, also looks and taste really good when the peppers are a little scorched. Add sauce to cover veggies, re-spice and heat through.

For my lunch I layer pasta, grated vegan moza onto the noodles, layered more noodles, more vegan moza. Then covered in sauce and used vegan parm to coat the top. Serve with a bottle of Bolthouse Farms Vanilla Chai. Enjoy


As promised recipes!


B.A.D. 044
Originally uploaded by B_A_Dxxx88

Ok so here’s a quick and easy stuffed pepper recipe to make when you really, really need groceries!
Here it is:
Box of wild rice with herbs
Assorted pepers
small onion
some mushrooms or other veggies you have around

Cook the rice according to the package directions, and fry your onion and veggies. Wash and cut the peppers in half, remove piths and seeds. Once rice is done toss with fried veggies and stuff into peppers than bake in a pre-heated 350 and bake until rice crisps on top and pepper skin blemishes.

And you’re done!

These are also great the next day for lunch, good hot or room temp.

photos

I have them, someday my PC will work and i will fix this place up.

Today I have 6$ my mother gave me and pizza from last week.
I didn’t sleep and was late for work.

The pizza was good when it was made, to lazy to describe it now, not as good as food porn anyways.

Ok, I’ve been slack

And this blog is lame without pictures or really any recipes, sorry it will change when I start eating/cooking.

Today’s lunch:
Pepsi
Clemintine
Green Apple
Banana
Water
Vegan chocolate cheesecake (organic market in halifax)
chocolate cookie from the market ^^^
Left over sandwhich from yesterday (flax bread, mock slices, mixed greens, pickles, nayo and mustard)
Pizza! Shredded Global cheese with peperonni, awesome.
Rice cakes from the asian market, their cool and green. I want to take pictures.. but I need a camera and things to work.

Working on the phone cords

Lunch again!
Bento inspired…. well shorta.
I made sushi :3
Today’s dish:
Vegan Fumaki
Inari
no veggies on hand veggie roll (end of the rice, nori, too much vinegar, sesami seeds,carrots and green onions)
Can peaches
A green apple
More moisture bars –>Recipe here
Roast and salted soynuts
Apple/rasberry sauce
Irish cream coffee
Ice water

Hope your lunch was a tad more inspiring!

Work Place lunch day 2

Leftover pizza from a pizza joint

  • Tomatoes, green peppers, onions and mushrooms sans cheese

Water

Coffee

Moisturizing bars

Moisturizing bars

Last night I had the urge to create something sweat and good for me.. short of. So these bars are full of protien, omegas and all you need for healthy smooth skin!

Ingredients: Values are estimated**

  • 1/2 C Tahini
  • 1 Jar of almond butter
  • 2/3 C Peanut Butter
  • 1/4 C chocolate chips (carob if the health factors an issue)
  • 1/3C Coconut and walnuts
  • 2 C rice puffs
  • Flavour with corn syrup or Maple (once again the health issue)

combine nut butters and syrup in pot, heat until smooth add goodies stir and pour into greased pan. Chill, cut, serve and be healthy! (or not)

Work Based Lunches

So it’s summer now and I’ve voted for the part time, 3 days a week, picking up extra shifts schedule, which means one thing.. LUNCHES!
Because there is no place to eat.
No.Place.

So for each day I’m working/packing/posting I’ll write up a little blurb, recipes if possible, photos is my PC ever comes back.
Today:
Small box of blueberries and strawberries
bag lays chips (leftover from meal deal at Extreme Pita)
Sandwhich

  • Flax/sunflour bread (Both heels! I got jibbed by the family who moouches my bread)
  • 5 slices of Yves turkey(vegan)
  • sweet onion mustard
  • Naynaise(vegan)
  • Toffuties American Cheese (vegan)
  • Diced red and green pepers
  • Wild greens organic mix
  • salt and pepper

A green apple

Giant coffee cup (:3 filled with Irish Cream coffee at work)

Hopefull water later

an Oriental Noodle thing (yay sodium!)

I also found some amazing PB left in my bad (yay!) so a few tablespoon or the rest of that.

Uninspiring, I apologize.