Archive for shack cooking

CHICKPEA CUTLETS; THEY’RE HERE!

That’s right, I was finally able to make these and they were so good my mother ate them without gravy! and went back for seconds (trust me on how huge this is, this woman won’t eat pasta and goes back to kfc to make sure they give her breast because she won’t eat dark meat and hates to try new things [yeah I know KFC is fucking gross, she’s actually stopped going but anyways]).

Here they are in all their glory:

Signing backup are some mashed potatoes (simple version, boil taters, mash with a few tablespoons of EB, done), green beans and “Shit we’re out of mushroom gravy and mushrooms emergency gravy” which was the best gravy James has apprently ever had (Jame’s is a omni so this is a good sign).

Shit we’re out of mushroom gravy and mushrooms emergency gravy
A Note: This Gravy is insanely thick, if the prospect of thick gravy puts you off add some water and stir (or soy milk or veggie broth or wine if you like that kinda thing).

  • 2 cups of Veggie broth (I used boxed, because I am lazy and don’t care about sodium and heart attacks, homemade would work just as well if not better)
  • 1/3 cup whole wheat flour
  • 1 onion chopped
  • 3 garlic cloves, chopped
  • Spices suggested: Black pepper (fresh), rosemary, sage, thyme, sea salt, Paprika and lots of it
  • oil

I used the cast Iron pan I had just finished cooking the cutlets in, add oil and fry garlic and onions until translucent , soft, and fragrant. As onions cook spice with suggested spices (or any favorites of your own), add more oil if it sticks. Off the stove whisk your flour with the broth and set aside. Once the onions are done to your liking, slowly add the broth flour mixture (You will probably need to re-whisk a little before hand). Keep stirring!! It will thicken a lot and continue to thicken if left alone and well, it pretty much just keeps thickening, again if you like it thinner add some liquid and keep stirring. Turn down heat and simmer, stir to prevent burning. Once heated serve and enjoy. Again I like onions in my gravy, if you want something “smooth” then I suppose you could strain it, but I would suggest thinning it first as the thickness of this gravy (seriously I am not kidding you, its thick) would make a big mess of your strainer, but if you Ian, have some fetish for dish duty or are not on dish duty proceed sans thinning.

The beans are nothing special just frozen beans microwaved with some Earth Balance (ew I know, but they weren’t soo bad).

Shit we’re out of mushroom gravy and mushrooms emergency gravy

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


Home for days and first meal-Take that McD’s





Oven Fries and Burgers, amazing.
Plain, simple and lazy as all fork veggie burger fried in onions basted with BBQ sauce.
Local bakery vegan buns (white, but hey Unhealthy is in my blog name) toasted, vegan moza slice with mustard and ketchup.
I also decorated the tree today, so that’s done too. And I included the bonus picture of the forums.

Although the meal may not be extravagant of wholesomely good for you, it taste great and was a nice break bake into the kitchen. Food doesn’t have to be fancy, and it must always be about health, fat and slimmer waist lines. Besides the fries were baked not fried, salt was limited and the cheese is trans fat free and dairy free to!

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.

When bad people happen to good muffins….


B.A.D. 056
Originally uploaded by B_A_Dxxx88

Well the plus side of my shack is that is comes with amazing blueberries that grow wilded in the back.
And I decided to make muffins with them, but lack groceries and supplies I was unable to make Isa’s blueberry corn muffins so I opted for a recipe in a new book I got: The little Vegan Monsters’ cookbook.
After the batter was shorta mixed, Gwyn showed up and needed to take me away, so I poured in the batter and got my family to watch them.
Not entirely sure what I did wrong, maybe the measuring or not enough/too much mixing, or my family forgot about them, but they didn’t rise and were kinda hard and lumpy.
Not very good, and I’m still trying to eating them, I’ll try the recipe again later on and do it properly just to be sure it was me and not the recipe.

On the plus side the lovely berries!