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Yes,
I still giggle at F’icken – fake chicken- because that is the German word for ‘fuck’. I’m sorry, I just can’t help being immature sometimes! Either way, this is just a quick note:

These were delicious! The breading was crispy, the “meat” really yummy, they were perfect.
I do have to say I haven’t had chicken nuggets in a long time so I wouldn’t know how they compare, but my omni friends were around and they confirmed that these tasted just like the real thing (if not better).
To quote her: ‘it’s “crazy” these don’t contain any meat!'(omnivore friend).

I am normally not a great fan of frozen products, but I make an exception sometimes. Moments when you don’t have the time to cook properly, don’t have other options, or just really want junk foods can come to everyone. So it’s good to at least know what your (vegan) options are 🙂

This was one of those nights where you know you want something special for dinner – a quick sandwhich one won’t do it – still you’re not quite sure what that special something is.

I had some leftover cooked Israeli Couscous, so I took that out of the fridge first.
While browsing through the fridge, I also found some brokkoli that was close to its end, so I took that out of the fridge as well.

Then, I decided to make (Non-)Cheezy sauce. Rather than used my normal recipe that is linked, I tried it with Veganomicon’s recipe (find it on Fat Secret or here on The Kind Life). The main difference is that they use olive oil instead of vegan butter. It went nice and creamy and thick – and yummy- , even though I didn’t measure out the ingredients properly. To be perfectly honest, though, I prefer my own version 😉

Anyway. Back to dinner.

So.

First, I filled the couscous in a baking pan. Poured some left-over pasta sauce over it. Put the broccoli on top. And more couscous over that.

Next, I cooked up some tomatoes with garlic and olive oil, some salt and pepper. Basil and oregano would probably work well here, too. I teared up some veggie burgers from a bbq last week and arranged them, then poured the tomatoes over it.

Lastly, I poured the cheezy sauce on top.
Then, put it in the oven and baked it for 15min.

It turned out well – I liked the combination of the different textures. However, I wish I’d put in more veggies though, and used more Cheezy sauce. More Cheezy sauce is always good. 🙂

Guten Appetit!

Oh, Pie

One of my coworkers is holding a bake sale for an Alzheimer’s Foundation tomorrow.

Of course, I happily agreed to bake something.

And this is not just some pie, it is a heavenly, heavenly creature.
Always on the lookout for new opportunities to try recipes from Veganomicon, I chose this one.
My recent obsession with chocolate & peanut butter combos lead me to this recipe:

Smlove Pie.

If you want to follow along, find the recipe on the Vegan Superheroblog or on Mad Vegan in the Kitchen.

Check out the pictures.

Candied Pecans

Chocolate Tofu Cream

Pie..

Oh glorious Pie

Leftovers were utilized and turned into mini pies for the house mates 🙂
They couldn’t believe that these were vegan!

Pretty damn sure this is gonna sell well at the bake sale.

Have a good Monday night!

Check out this breakfast from heaven:

Tea & Peanut-Butter-Banana-Coconut-Chia balls!

So – how did this happen?
Well, basically I wanted to make these peanut-butter cookies from the FatFreeVegan blog. Then, in the store, I decided that instead of chocolate chips, I was gonna put in some coconut flakes. So that’s where the coconut part came from.
Next, I had my peanut-butter-banana mixture all prepared. But: I couldn’t figure out how to turn on the oven. Embarrassing, eh? I’ve lived in this house for 4 weeks now and haven’t used the oven yet.
Anyway, so instead of despairing, I just poured in more and more coconut flakes to make the mass thicker. I wasn’t really satisfied yet, though. So I looked into my pantry and – Jolly, there’s chia seeds! You may understand my joy better if I tell you what’s in my pantry: not much. I think now that I’ve finished the chia seeds, there’s only olive oil, some onions and some nutritional yeast in there. Pretty bland.

So either way, here it goes:

What do you need?

  1. 1/2 cup of peanut butter
  2. 2 ripe bananas
  3. 3/4 cup coconut flakes
  4. 1/4 cup chia seeds

What you do is simple. Mix 1/2 cup of peanut butter and two ripe bananas until you get a sticky mass. I added some sugar at this point because I was still in the belief that I was gonna make cookies, but you could probably leave the sugar out. Then, add coconut flakes. Add your chia seeds. And more coconut flakes. I can’t really tell you how much I used of either. Probably about 1/4 cup of chia seeds, 3/4 cup of coconut flakes. Also, make sure to buy the unsweetened coconut flakes to avoid unnecessary added sugar.

Put in the fridge overnight.

Enjoy the next morning! 🙂 With the ingredients of just banana, peanut butter, coconut and chia seeds these are great if you want a sweet, but still healthy breakfast. Nom! Chia seeds are such little healthy wonders. Read more about their awesomeness at Vegan Princess or Green Food, green thumb, green higheels.


What alternative breakfast options have you tried?

I have been craving this ever since I made it couple of days ago. It was that good.
I felt like I had a bit of a cold coming up, so I wanted soup. Hearty, warming noodle soup…
This recipe is a mixture of a classic Miso soup, Veganomicon’s Shiitake Udon and some reminiscence of childhood’s chicken noodle soup.

It is relatively quickly to make – for soup anyway – and the result is delicious.

You need (4 portions, or 3 big ones):

  • Rice noodles (Get them from the asian grocery, I paid only $1,20 for mine!)
  • Miso paste (I used white)
  • Shiitake mushrooms
  • Edamame beans
  • 1/2 onion
  • Some spring onion
  • 1l water or vegetable broth
  • Some oil of your choice

This is how we do it:

First, soak the rice noodles in cold water for about an hour, or according to package. Use this time to take a power nap, prepare the veggies, or make Vegan Reese’s peanut butter cups (like I did).

Slice mushrooms and onions.
Heat up the oil in a large pot. Throw in the washed, sliced mushrooms and onion. Sauté them until soft.
Cook the rice noodles for 10-12min.
Use this time to peel your edamame. This is tedious work, but so worth it.

Stir 2 big tablespoons of miso soup together with some hot water in a cup.

Mix the miso liquid with the water or broth. (I just used water, but if you are fancy and make your own vegetable stock, use that.)

Throw in the mushrooms, onion and edamame and noodles in a pot. Heat everything up.

Lastly, sprinkle some spring onion over it.
Aaand…
Dig in!

I had a bowl right away and went back for seconds. I also animated all my house mates to have some – they loved it. In the morning, I had the very last little bit for breakfast. Ooops 😀

The best is: this recipe is vegan, gluten-free, cheap and yum.

Which is your favourite soup in the colder days?

Yes, these are home-made. Yes, they are vegan. And OH YES they are delicious..

You probably all know these goodies non-vegan chocolate items:

Salty peanut butter, delicious sweet dark chocolate, crunchiness.. so simple, yet so good.
These have been my guilty pleasure for as long as I can think of. When I still went to school and these were unheard of in Europe, I used to get my Texan friends to bring some up after their holidays. Later in university, I would do the same with my new friends from the states. Eventually, you would get them in some specialty shops, but for an insane price. Still, I kept looking forward to having these sent over for me.

Now I live in Canada. This stuff is everywhere: they have Reese’s cups, chocolate bars, cookies and even cereal. They have them at every super market, kiosk and in the vending machines. For all this availability, they have kind of lost their appeal to me. Not even speaking of the calories, the high sugar content, and most importantly, the fact they are not vegan.

So I decided making my own. Not too hard, eh? After all, they are just chocolate and peanut butter.
Here we go…

Ingredients (for 4 medium sized cups):

  • 1 bar dark vegan chocolate
  • 2 tablespoons peanut butter

Doesn’t get any easier than that, huh?

So what you do..

  1. Break the chocolate into parts, melt it. (I shuffed in the microwave for a minute, but you can be fancy and heat it on the stove top just as easily.) Be careful not to burn the chocolate though.
  2. Pour the hot chocolate into 4 paper muffin forms, make sure the bottom is completely filled evenly.
  3. Let it sit for a bit to cool. (Sit it in the fridge if you’re as impatient as me)
  4. Spoon peanut butter on. Make sure to leave a bit of space around the sides for more chocolate. Again, spread it evenly.
  5. Put in the fridge again.
  6. Heat chocolate up again; pour over the cups evenly.
  7. Cool for an hour or so in the fridge.
  8. Enjoy!


Nakey cups


The finished product! (Yeh not the best picture, I know, but…)


Nom nom nom.. See that peanut butter dripping down?

You should share these with your loved ones. They will love you for ever if you do.

I might try and twist the peanut butter/chocolate ratio a bit next me – I like that Reese’s cups only have a thin of layer of chocolate on top – these were a bit too chocolate-y for me. Also, I might try and either substitute dark chocolate with vegan milk chocolate, or stir in more sugar.. they were much less sweet than how I remember the Reese’s ones.

Apart from that, they’re pretty damn close to the real thing. These are definitely omni-approved…

What used to be your favourite non-vegan candy, and have you tried veganizing it?