Posts Tagged ‘tomatos’

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How can I love you, if you wont lie down?

February 26, 2009

Boy oh boy, having a real job really makes life dull.  Although my job is probably the only one that exists in the nine to five world that I could ever imagine going to bed at midnight for.  Everythings felt very scattered and fast for the past month, and I’m just now starting to feel like myself again.  Well not the old self that could stay up drinking until 5am, and get on the post punk kitchen to post drunk naked pictures of myself, but familiar none the less.  We haven’t really made anything that amazing, but Sarah made these incredible cupcakes.  This was her first successful vegan baking, and it turned a lot of heads at the party.

Here’s our three legged dog tofu,  playing xbox while were cooking.

This is a dinner we made one night that was simple but good.  Fake bacon, lettuce, tomatoes, smoked tofu (not the dog), and veganaise.

This is a lil thing i threw together that involves filo, vegan cream cheese, a basil leaf (next time ill use a spinach leaf), smoked tofu, and sriracha.

and last, we had a bunch of people over the other night and made a ton of vegan sliders.  The recipe for the burger is from Vegan dad.  Everyone ate the shit out of these.

Stay tuned, I’ve got some contests coming up where you guys can win things!  I plan on starting a weekly thing starting in march, where I will be giving away very cool stuff for free!

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Fooogeettaabboouttiitt! Italian night! *Day 6*

January 31, 2009

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The power is still out all over Louisville, and we’ve still got guest lurching around the house.  Spaghetti is probably one of the best things to make for a bunch of people.  I’ve always had a hang up with people that live in America and pull the Italian card.  You know the type.  Their parent, or Grand parents, are Italian descendants, so instantly they’re more proud to be Italian, than Italians.  They are impossible to cook for, and always more annoying than Ryan Adams fans.  You’re as Italian, as I am Indian.  Please stop.  We all know that DNA and genes don’t pass down taste buds, stop pretending like they do.

Total cost about $13

I stopped by Amazing Grace, and got some polenta and tvp.  The tvp was a beef flavored one, that I haven’t tried yet.  We hydrated it, seared it in some olive oil with some onions, roasted garlic  and poured  basil garlic tomato sauce into it.  The polenta was sliced into 1/4 inch slices and pan seared in some canola oil.  After a little crispy, i seasoned it with garlic powder, salt, crushed red peppers, and smoked paprika.  Again, I suggest a Heileman’s Old Style with this dish.

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Smokey Chili *Day 3*

January 28, 2009

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It’s day three, and being really broke never tasted so good.  It’s snowing outside, 18 degrees, and my girlfriend had “roomie” night tonight.  Which basically means I have to go away for a few hours to hang out with my male friends, and let them get wasted on wine.  Tonight was chili night, so it worked out well for everyone.  I’ve made 26 chili’s in the past year, and they’ve all just been O.K.  Nothing really grabbed me.  In fact I came in last place at a chili cook off for a friend of mine’s birthday.  This chili, is in fact, the one.  My dad always had a delicious chili growing up, and I’m now proud to say I have my own chili.  All of my previous recipes have come from recipes, so I decided to go rogue with this one, and just do my thing.  It’s a little smokey, delicious, and of course cheap.

Total cost about $11

  • 2 can black or pinto beans, drained
  • 2 can kidney beans, drained
  • 2 can diced tomatoes
  • 1 onion, diced
  • 6 cloves garlic, minced
  • 2 green peppers
  • 1 small can of tomato paste
  • 4 tbls of nutritional yeast
  • 4 tbsp olive oil
  • 1 cup tbsp vegetable broth
  • 1/2 cup of hickory allegro (my favorite marinade, basically soy and liquid smoke + some other shit)
  • 4 tbsp chili powder
  • 2 tbls oregano
  • 4 tbls curry
  • 1 tbls turmeric
  • 4 tbls curry
  • 2 tbls smoked paprika
  • 1 tbls salt
  • 2 tbls ancho chili powder
  • 2 tbls mexican chili powder
  • 1 tbls red pepper flakes (optional)
  • 2 cups of hydrated  TVP
  • 2 cups of water
  • 1 glass with 2 dudes wrestling on it

Cook the onions, green peppers and garlic first in the olive oil until transparent.  Slowly add the beans.  Let it simmer for a few minutes, and add all of the spices.  Go ahead and pull out your glass with two dudes wrestling on it, and serve hot.

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Stuffed avocados & grilled asparagus w/horseradish sauce

January 14, 2009

Did you read this article? Oh, you didn’t. Well let me just put it to you like this.  Avocados are gonna be 2009’s new gas prices. According to the article, the weather was hotter than normal last June, which means we’re all gonna be typing in green beans on the produce button in the u-scan lane’s. Not to mention, I accidentally read what some person named “don” wrote on the comment section below that made me puke a little in my mouth.

Don said…

I have not been buying any avocados anyway–because all the avocados ,tomatoes,and other produce are from Mexico—and I refuse to buy any produce from Mexico because from what I have read and heard –Mexico uses sewer water in many places to water the crops.

Now true, don could be that guy or girl, thats in the supermarket wearing a hemp purse, and patchouli, listening to Sigur Rós on his or her organic i-pod. Either way, I still thought about it while making tonights side dish. Being that avocados are practically gods handjob of the earth, I made them anyways.
Scoop the avocado out, carefully, and set it aside. Dice up the tomato and the avocado, and toss them in a bowl. Add 3 cloves of minced roasted garlic into the mix, and carefully mix everything. Put everything back into the avocado skins, and drizzle a generous amount of nutritional yeast over the top. Next add some salt and pepper, some smoked paprika. I drizzle some Tabasco sauce over the top, but that just if your feeling crazy. The Asparagus was cooked in a cast iron pan, with some vegan butter and garlic. The horseradish sauce was mixed together in a bowl :

1 cup of veganaise

2 tbls of horseradish

1 tbls of garlic powder

1 tsp of bragg (or soysauce)

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Lay it out and make it look pretty, I added some sriracha sauce too. Believe me you dont want people calling you a racist.

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I like big stacks and I cannot lie….

January 13, 2009

Ive been wanting to make something in a stack form for a while. I always see them in magazines I read, they always look really cool. This is a bed of spinach and pine nuts cooked in garlic, some olive oil, and bragg. The stack starts at the bottom with mustard broccoli mashed potatoes. On top of that is smoked, and pan seared tofu. The onions were sauteed in some vegan butter, garlic, and balsamic vinegar. Next is just a pan seared tomato in olive oil, with salt and pepper. A slice of avocado on the top, and a cumin sour cream on top (my dads idea) The cumin sauce is just some vegan sour cream, with a couple drips of thousand island, bragg, mustard, garlic and lime juice. Add some salt and pepper to taste. Then the green beans were just cooked in some olive oil, soy sauce, garlic, and some salt and pepper.

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“I can be your Gyro baby…..”

January 6, 2009

If you live in Louisville, and you spend time in the highlands, you know the amount of Mediterranean restaurants is borderline silly. Within a 5 mile radius, there is Pita Hut, Shiraz, Falafel House, Zaytun, Pita Delights, Omar’s Gyros, and Grape Leaf. There very well could be more, but these are all ones that i can walk to from Sarah’s house. When my dad was in town, we went to eat at Falafel House, its really cheap, and pretty good. Either way, everyone at the table got gyros, and they looked really delicious. Minus the whole meat thing, i love the idea of a gyro. Crispy lettuce, tomato’s, hummus, onions, cucumbers, pita bread, tzatziki sauce, and a little visit from my little friend seitan. I got together a couple of recipes from offline, combined them, and switched them up a bit.

Vegan Gyro :

The obvious things you need :

Boston red lettuce, tomatoes, cucumber, onions and some pita bread.

Faux Lamb recipe (taken from vegsource.com)

4 cups vital wheat gluten flour
1/2 cup whitewheat flour (or regular whole wheat flour)
1/4 cup unbleached white flour
1/4 cup soy flour
1/2 cup Minute tapioca
1 Tbs nutritional yeast
2 tsps “chicken” bouillon powder
2 Tbs “beef” bouillon powder
1 tsp garlic powder
1 tsp rosemary
1 tsp dried parsley
3 & 1/4 cups cold water
1 Tbs low-sodium soy sauce

In a bowl, mix all dry ingredients.
In another bowl, mix water and soy sauce,
Add all at once to the dry ingredients.
Mix quickly, and knead for a few minutes.
Shape into two rolls.
Cook now, or wrap and freeze for later cooking,
or cook one now, and freeze the other for later cooking.


Cooking Broth

8 cups water
1/4 cup low-sodium soy sauce
1 tsp Kitchen Bouquet
1/4 cup nutritional yeast
1 onion, peeled and sliced
2 cloves garlic, peeled and sliced
2 tsps “chicken” bouillon powder
2 Tbs “beef” bouillon powder
1 tsp rosemary
1 tsp dried parsley
1 tsp sugar

Into a large stewpot, put all cooking broth ingredients.
Bring to a boil, and cook 5 minutes, stirring often.
Add 1 seitan roll, and bring to boil again.
IMMEDIATELY turn heat to medium-low.
Partially-cover, and simmer for 1 – 2 hours.
Do not let broth boil again, or seitan will be tough or doughy.
Remove “pot roast” from broth.
Slice “pot roast”.
Saute` in oil or margarine until browned, and serve.
Store any unfried or leftover fried “roast” in the cooking broth, in fridge.
Use cooking broth for making sauces and gravies.

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We didn’t use the fake chicken broth, being that we didn’t have any, but we did come across some really good fake beef broth. We used that, vegetable broth, and mushroom broth. Also i strongly recommend that “kitchen bouquet” stuff. It’s vegan, and it actually made a big difference in the final result of the seitan.

After the seitan’s done, slice it thin, and fry it in some oil and add some Cavender’s greek seasoning if you can find it. Don’t be startled by the creepy

chef on the front. As alarming as his child abducting mustache is, and the size of what appears to be something only served in Bedrock, its actually very tasty. It’s really salty, so just put a small amount on, and add more if you want more.

The picture was taken on a plate that looked like it was descending from heaven, so i thought it only be right to take it in photoshop and add a little blur around the plate.

I got the Tzatziki recipe from tofu-and-sprouts blog, which turned out awesome, i may have eaten it with a spoon. We didnt use tofu, or tofutti sour cream, we just used 1 cup of vegan fat free mayonnaise. We also had no mint, so we just didnt use it. Although i think it would have worked really well with it. Oh and also Maui onions were $8 for 3, so we threw them at the guy that worked in produce and yelled “oh bullshit!”. We just ended up using a yellow onion.

Has anyone ever eaten at a restaurant and had hummus that was really creamy, like peanut butter texture? I’ve been looking for a recipe for this for some time, and actually just stumbled onto it, on accident. A recipe I used a while ago, called for garbonzo bean flour, and there was a recipe on the back for hummus. The flour is really cheap, and it goes a really long way.

Creamy Hummus :

1 cup garbanzo flour

1 1/2 cup water, cold

4 tablespoon lemon juice

4 tablespoon sesame tahini

3/4 teaspoon sea salt, optional

1/4 teaspoon garlic powder, or 1 garlic clove, pressed

2 tablespoon olive oil

In a saucepan stir garbanzo flour into the cold water until smooth. Heat mixture until bubbly, stirring constantly. Remove from heat. Add lemon juice, tahini, garlic and salt if used. Mix well; cool. If mixture appears to be too thick, add more water before serving. Pour oil over hummus, or stir into the mixture.

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Take the flat bread, and put it in the oven to broil for a few minutes, until it gets warm, and fluffy (that sounds really dirty). Spread the hummus over the bread thinly, and lay the seitan down on half of the bread, and the lettuce, tomatos, some chopped cucumber and onions, and Tzatziki sauce on the other half. Push it together, shove it in your face, and with a mouth full sing at the top of your lungs, “I can be your gyro baby, i can kiss away the pain!”. Wipe your face with your sleeve, and stare at the closest person to you. Walk backwards out of the room, and don’t take your eyes off of them.