Veg News

Ok so to anyone that reads this and cares. And doesn't know yet. VegNews the nation's leading Vegan food rag. Has been caught in using stock that is nonvegan. As a vegan food blogger I feel the need to talk about these issues from time to time. (since I do ration myself their mag in my food bill a month) and my conclusion is such. Who gives a wet fart. I mean my only concern is well do they test the recipes they are writing or are they just things from old cook books or people they know that pop in and say hey blah blah blah blah.

Pictures give a dish credibility and show that yes you can make this. You might be covered in flour and sweet potato at the end but you can make it. But if there are doctored pictures it leads me to question where the ideas no matter how tasty do they get them from. I pride myself in telling you all where mine come from. (its not just all glitter and unicorns in my pretty little head here.) The who what where and whys might be grey but pictures make it look like you aren't just copying things form post punk kitchen or other vegan blogs out there.

This is however not a reason to cancel a subscription. With out VegNews would our community have the press it does? Would we have the voice we do here in the states? I regrettably think not. See VegNews was something when i started in my weird vegan journey that made me know there were others like me out there. Made me know to look in my local cities and that there was a bigger community other then the few band people here and there that I heard of or all the crazy PETA Vegans (I used to do work with PETA its why I say they are crazy. Lovable but crazy). It was like having a community in my hands before we had SmartPhones and things like that. It gave me the same warm and fuzzies my favorite punk zines did when I first discovered them.

So to the vegans that might read this. To the vegans that might want to cancel on this mag. ARE YOU FUCKING STUPID! If you do that they loose money and we loose a great mag that been around for 11 years. Is that something you want? Instead of somehow trying to find ways for this all to work in their dead lines and all (Which from a designer's standpoint is sooooo not easy more then once I've had to do the same but not for this blog but clients at their request.) Sometimes its a lot easier to get images off line then to have a full day photo and prep session (I've worked on one for Veggie Lean products and let me tell you its a bitch.) They can be hassles and if you have a good graphics team which they obviously do. Its easier. Trust me on the outside a vegan crab cake and real one look 100% identical. Even on the inside as well. (That's sounding good right now... Posable next recipe) The fact remains that They were doing what was best and think hard cold you really tell? Was their response flimsy well yes, but that's a PR problem and they hopefully will see that. So lets just move on and keep going. We need to move as a community and as a movement if we want others to join us and not think we are all PETA drones.

Soups and Sammie

So I've realized I haven't been putting any prices of things on here. (bad me bad!) So here are a few cheat long lasting things. First a sammie i stole from my best friend my version of it.

Avocado Bagel

Very easy supper quick lunch. All you need is
1 Ripe avocado (about a buck where i got min)
1 multi grain or spinach bagel (either 55 or 70 cents were i get them a piece)
toaster

Simply slice and toast the bagel and as you wait open slice up and get the seed out of the avocado.  Easiest way to de pit it is set it on the counter wack a good knife into the pit twist and put out and remove the pit form the knife with a dish towel of some sort being careful of the knife. Then slice the strips of avocado while still in the shell then use a spoon to scoop out the good bits. The bagel should be done by then. Just arange and enjoy. Other additives with the avocado could be earth blance and tofuttie better then cream cheese.

Next up super soup!

Spring Asparagus Soup

So this is kind simple too. Just some chopping and wizzing in a blender. Plus you can save the left over stock for more soup later in the freezer.

For this you will need

2 Bunches of Asparagus (i found some nice ones for a dollar a bunch)

Half a package of button mushroom (used the other half later in Alfrado so only about 75 cents in each meal)

1 can of Veggie stock (got mine during the can can sale for 40 cents)

2 Russet potatoes (that's like another buck in them because we paid i think 3 for the bag.)

Salt and pepper to taste. 

Around three glasses filled with water

Couple of shakes of chili powder

Good sized pot

Blender

So chop up your veg and throw it into the pot. Next add your stock and water. It should just cover your veg.

Turn the burner on medium to medium high and add your spices. Let it come to a boil then knock the heat back to let it simmer. 

Turn off the heat after seeing if the potatoes are fork tender and move it to your blending area.

Load it up in parts and take the cork out of the top of your blender and cover with a towel so you don't crack or pressurize anything. When your done simply pour into bowls to store or eat right away. You can garnish with either Chive to add an onion bite or save some tips out of the pre cooked soup and arrange prettily.
I normally store since its all to much for me in one sitting.

Enjoy and share how you like these easy and cheap vegan recipes even a meat eater would love.

I'm a Greens and Potatoes Vegan

So there are meat and potatoes people why can't there be greens and potatoes vegans. I love my greens and I love the heavy feeling of a good potato dish in my tummy too. And since i've been so busy in the kitchen and found my camera we have photo evidence of my cooking skills.

First up a Garlicy Kale Salad inspired by one i had at WholeFoods when out to lunch with my dad. This pairs really well with some grilled portabella caps.

So what you will need is if your me and like to munch on it a lot is.

2 to 3 lbs of fresh raw kale.
1/2 cup of tahini
1 tsp of liquid aminos
1/4 cup of raw apple cider vinegar
2 Tbs of lemon juice
2 tsp black pepper
1Tbs of crushed up Nutritional Yeast ( crush mine between my palms and it easily becomes a fine powder)
Use extra garlic if you taste it and want more. I added extra granulated garlic and it tastes divine to me.

So the easy part first the dressing for this salad.  Mix everything but the Kale in a bowl and whisk with a fork.

(i was eating my breakfast of a pear while making this.)

Then chop up your fresh raw kale.

Once your done mix in a large enough bowl then either serve and enjoy immediately or refrigerate to enjoy and let the dressing and kale mix for later do not let it get past two days (not that it will last that long).

Next our potato dish. Vegan cheesy pantry potatoes.

For this to start pre heat your oven to 350 or 375, then gather your needed ingredients. 

1 small or medium onion.

2 small or medium sweet potatoes

2 medium or large russet potatoes

1 skillet. 

1 baking dish

1 1/2 cups to 2 of Nutritional Yeast

1/2 to 3/4 of a cup of almond milk

1 Tbs of ground chia seed (i grind my own)

1 Tbs of corse salt to grid with the Chia seed (i use pink salt)

2 tsp of chili powder

1 to 1 1/2 Tbs of granulated garlic

2 tsp of black pepper

If you are grinding your own seed I would get how you are grinding set up first and with the seed and salt in it. After you are done that slice your onion and get it in the skillet with some olive oil. Then slice and add the sweet potatoes and let them cook as you either start to grind or grind all your seeds. once they are partially cooked and soft put them in the  baking dish and start your russets having also sliced though as you waited.

As you wait for the russets to cook through mix your slurry to go over it putting all the dry and crushing the Nutritional Yeast to a fine powder before adding it to your mix. Once that is all combined add your almond milk and whisk with a fork till smooth the chia seed will help it get thick.

Once the potatoes are ready add them to the dish and pur the slurry over it.

Bake for 45 minutes to an hour. Till golden brown and delish.

Enjoy!

Sweet Disposition

So its been a few weeks since well the timing is really off on the post and I took about 7 months off from writing here due to family issues but I'm back and I have been cooking the whole time. Now today I bring you a few variations on the same pie. I'm a nut for nuts, chocolate and fresh fruit. So here are few pies all running along these lines that cost as much as store bought but taste so much better and are something you can do with friends family and even kids because well no real "cooking" is involved.

Nanna Nut Pie

Ok so we all know bananas chocolate and  nuts are friends so why not put them together.

What you need.

One can of chocolate cream pie filling (this can be found at the dollar tree at lest the ones in the south jersey area of any of my friends that have one near them could look for me and see that would be fab.)

2-3 ripe Bananas

A packet of chopped walnuts (also a dollar store find)

One gram cracker pie crust (you can make this but I again bought it at the dollar store)

To start gather everything (duh) and open your pie shell and your can of pie filling then cut up your banana into slices and lay around the bottom of the pie shell but leave more for later. Then add the filling and smooth it and then add the rest of the bananas. Top with the walnuts and chill enjoy minimally after an hour. But over night its a decadent breakfast treat with some tea and a small glass of almond milk.

Next up...
Chunky Peanut Butter Cup Pie.

You will need.

1  jar of creamy peanut butter.

Chocolate Pie filling (The kind in the can like above)

One gram cracker pie crust (again just like above)

A tube of peanuts (for a pretty topping)

So just like before you gather everything but this time half the peanut butter goes into a bowl and pop it in the micro wave till smooth and creamy while you wait get everything else prepared. WHen its creamy transfer it to a sandwich bag (I've lost my share of pie shells just trying to pour it in) snip the tip and pipe it into the bottom of the shell. top with chocolate filling and if you have any creamy peanut butter left in the bag swirl into the filling (be as artistic as you want it cooking!) Then top with the peanuts and vola! A new yummy easy desserts good for parties and rainy weekends in.