Monday, December 20, 2010

HOLY SHIT WHAT FOODS TOO COME?

Well my 9 pretty lil lovelies who follow this blog, I apologize for my food flak-a-tude. I say mine because Cheyanne has left me. The pretty lil princess ran off and got MARRIED. She is now a great distance away with her hubby bub. So it is just you, I and my cat.

My new years rez, to start COOKING AGAIN. So lets all follow the motto of Miss Friz, "Get messy make mistakes and.........eat some healthy home made NOMZZZZ.

Happy holidays ya'll!

Tuesday, April 13, 2010

I CAN'T BELIEVE IT'S MOC "SHERPERDS PIE"


This is one of my favorite recipes because it's hard to screw up and even meat eaters have said "I can't believe it's not meat!" I even made this for my sisters wedding a few years back and my very carnivorous German family thought I was lying when I told them what they were eating.




Ingredients:
(serves 3-4 average people)

-2 large baking potatoes
-341mg canned peaches and cream corn drained (can)
-1/2 cup creamed corn
-170 mg canned peas drained (half can)
-half a yellow onion
-2 cloves garlic
-1/3 cup margarine
-3 tbs olive oil
-tbs Maggi (soy sauce is an okay to, but not as nomz)
-small pack Yves meatless ground round
-1/4 cup soy milk/ or real milk

Spices:
-Nutmeg
-Garlic salt
-Onion powder
-Salt
-Pepper
-Paprika

RECIPE:

Start off with pealing,chopping and boiling the potatoes. While that's going on chopped up the onion and mince or crush the garlic. Put those 2 bad boys into a frying pan with the olive oil and cook on low. Constantly stir until onions start to soften. Add peas and fake ground round. Slowly add maggi and teaspoon pepper. Cook on medium heat, constantly stirring. You want to cook this little yumfest till you feel the "meat" has absorbed all surrounding flavours. To check this TAKE A TASTE TEST! Shut them off when you feel ready and leave till later.

DON'T FORGET about the now boiling potatoes, over cook potatoes suck. When your taters are cooked through this is the time to preheat your oven at 325 *F.
Drain potatoes, then add to them margarine, milk, a teaspoon of nutmeg and a tbs of onion powder and garlic salt. Now WHIP IT with an electric beater and WHIP IT real good! Salt to flavor.

TIP:
-Vegans-if you want to try something edgy whip in 1/2 cup of nutritional yeast to give a cheesier flavor. WARNING: you want to do this before adding your salt and you also might need to add a lil more soy milk so your tators aren't dry like the Sahara.
-Vegetarians- instead of adding milk add 1/2 cup of cottage cheese. It's a healthy and tasty way to get a larger dairy serving into your meal.

Now in a small casserole dish first place the layer of "meat" and level it out. Then add peaches corn followed by creamed corn. Top with mashed potatoes, but be sure to spoon over evenly before leveling out because you don't want to be making cream corn moosh. After leveling drag a fork lightly across the top repeatedly to make pretty pattern, then sprinkles with paprika. Bake for 40 minutes.

ENJOY!

Friday, January 29, 2010

Vegan Bean Spaghetti Sauce

video

SUCCESS, it's Strange yet Delicious and full of fibre!

Ingredients:
2 large tomatoes
1 chopped yellow onion
minced garlic galore! (yes, galore is a measurement)
tbs Pepper (preferably fresh ground)
2 thinly diced large Carrots
200g thinly diced brown mushrooms
3 diced sticks of celery
tbs brown sugar
tbs paprika
3tbs olive oil (just do it!)
250ml(can) red kidney beans (don't drain)
Salt

Directions:

In a blender puree, half a tomato, half a carrot and 1/4 can of beans. Chop the rest of tomatoes for later.

Now. in a big old soup pot throw your oil, onions, half your mushrooms and your garlic ( I used 1 and 1/2 of those giant cloves which is probably around 7 normal gloves). Stir them around and set on low heat. Cook until onions soften and all smells delightful (what the hell is the cooky lingo for that?). Now, here's the easy part add everything else, including puree. Salt to your flavor. Cover and let simmer on low for 45 minutes remember to stir now and then.

Your sauce may appear to "wet" at this point (you shouldn't have gotten her so excited!) but its normal. Uncover and cook on medium heat, stirring a few times a minute. Do this until your sauce has thickened. Serve on the fattest spaghetti noodles you can find!

Enjoy. I know I'm about to!


P.S
When Cheyanne returns, she wants me to DIET with her :z, so there will be a nummy low cal veggie dish in the near future.

Saturday, September 5, 2009

peanutbutter banana vegan cookies!!!!!

video

Badass Peanutbuttaaaa Banana Cookies(vegan)

  • 1/2 cup margarine
  • 1/2 cup splenda
  • 1/2 cup brown sugar
  • 1/2 cup peanut butter
  • 1 1/2 banana (we ate the other half, but it worked for the best)
  • 3/4 teaspoon soda
  • 1/2 teaspoon baking powder
  • 1 1/4 cups flour
  • 1/4 teaspoon salt
  • 2 cups LOVE


Cream(not the kind on Cheyanne's pants) together the sugars, margrine and nut butter. BEAT THAT SHIT like it ows u money. Then mosh in banana and beat it like that woman who divorced you (wonder why? do you still c the kids?) Add in the rest of the dry ingrediants and mix well. role into small balls (hahah) and push down with fork. Bake at 350F for 12 mins. ENJOY FOOLIOS!



















video

ON A SIDE NOTE:


we have found that Almond milk is also available in a "non sweetened" flave. its only 40 cal a cup instead of the others 60. now u can make 60 calories total almond milk hot cocoa.




so Good. Organic gummy bears, you'll never need geliton candies again!

Nothing special, but something yummy

A fast awesome food tip:

CLUBHOUSE brand gravys have no meat products!

Tonight I did the BROWN GRAVY, ya that's really what it's called. add a lil bit of apricot jam (geliton free) or a tbsp of spelda. SO GOOD. I know it sounds weird but try it!

It was great on our mashed potatoes.

Garlic Mashy Heaven:

*potatoes (duh)
* minced Garlic
* chopped sweet onion
* 2 tbsp olive oil
* 1/4 cup water
*margarine
* a head of boiled broccoli
*salt

* pepricka and fresh ground pepper

well cook your potatoes, if you're not a complete tard you should be able to handle that. While they are cooking put your olive oil, water, onions, garlic (as much as you want, I love my garlic and will use anywhere from 3 to 6 cloves) in a frying pan and cook untill onions have browned. Dump this yummy mess into your cooked and drained potatoes and add how ever much margerine you'd like. Thow in your broccoli add salt to taste ! NOW MASH! garnish with papricka (helps mentobolism) and pepper! YUM.

I am soo full right now. It hurts, a lot.

Thursday, September 3, 2009

video


video

Vegan Hot Chocolate (only 80 caleries gals)

1 tbsp Cocoa
1 tbsp Splenda
1 cup Almond milk

Mix cocoa and splenda in cup. Add 1 tbsp milk and stir well, then stir in the rest of milk and microwave to desired heat! NOMZ

STRAWBERRY CHOCOLATE PIE (VEGAN)

pie crust:
1 ½ cups All-Purpose Flour
2 tbsp. splenda
Quick Dash of Salt
1/4 cup Vegetable Oil
1/4 margerine
2 tbsp. almond Milk


Pre heat oven to 400 F. Mix dry ingredients together, then mix in the motha trucking wet ones. Moist. Massage tenderly, then roll out with that awesome rolling pin your grandparent use to hit you with. Then get your pie pan and make it fit! Cheyanne's comment : "That's what she said."

Pie Innards:
  • 1 1/3 cups unbleached all-purpose flour
  • 2 cups splenda
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 1/2 tsp vanilla extract
  • 2 cups chopped strawberry
First dump your berries on the crust you have waiting (you're gonna pour the chocolate on top, not mix it.) In a separate bowl mix (al mix them well fool) all you dry ingredients, then add in all the wet ones. stir throughly. Now dump that chocolate goo on those strawberries in that pie crust! place in oven and BAKE for 25 minutes. Now we only baked it for about 20 min and it was nice and moist (but a little underdone) which is how we like it!

ENJOY