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.
Thursday, April 14, 2011
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.
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
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.
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.
Saturday, April 9, 2011
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.
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!
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.
Then chop up your fresh raw kale.
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.
Bake for 45 minutes to an hour. Till golden brown and delish.
Wednesday, April 6, 2011
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.
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.
Wednesday, March 16, 2011
Comfort Dinner
OK so today I had the shit kicked out of me at my job and outside of being with my group of friends I've really had better weekends. Seeing this and my lacking a lot of things I decided to have my grandma teach me one of my favorite things to eat. Cabbage and Bow-ties. I followed it up with some Peanut butter cup brownies.
Grandpa Andy's Cabbage and Bow-Ties
1 medium to small head of Cabbage
1 bag of vegan friendly bow ties. (I will be playing with pasta this summer as something to make and add to the blog so I may have more for you in the ways of pasta)
1 1/2 sticks of vegan butter (you know the only stick brand there is and should be a pantry staple even with the cost you can look at some of your local market's vegetable spreads some of them are vegan last i checked my local ShopRite's was. I will get back to you on this)
About 1/2 to a cup of water.
2 good sized pots.
To start chop your cabbage and put your water for your noodles on. Once your partially chopped put your butter in the free pan and let it start to melt. Next toss the chopped bits into the buttered pan. The butter should be half to almost all melted it best if its still melting as you put in the cabbage. Once all the cabbage is in measure out a cup of water and add anywhere from a half to 3/4 of the cup of it. Just enough to help make it saucy and steam. Lid the cabbage and keep an eye on it. Roughly around the time the water starts to boil and the pasta has been dropped the cabbage should be almost cooked well enough. A note your making it tender in the butter and water not cooking the hell out of it a bit of bite to some of the more thicker rib bits is fine. They will soften a bit more as it keeps cooking and once your drop and combine the pasta once its cooked into it.
So once the pasta is done, drain take it off the heat and combine it with the cabbage and you have a delicious comfort dish of carby goodness.
Now Desert!
Peanut Butter Cup Brownies
Now I like things from scratch but I also love convenience so this is more on the later end of things I love. I also don't tend to cook with measurements and more in approximates like I was taught by my parents and grand parents but they always have a approximate point.
For these you will need the following.
1 Box Duncan Hinse Dark chocolate brownie mix
1/4 to a 1/2 cup of apple sauce.
1/2 cup of almond milk
2 tsp of oil (anything that has a mild flavor and wont alter the brownies)
3-4 heaping Tbs spoons (the metal ones you eat with) of peanut butter melted.
Mixing bow
Whisk
Baking Pans or Muffin Pans
Dump the box into the mixing bowl and put the peanut butter in the microwave for about 1 minute till melted and smooth. Combine the apple sauce, almond milk, oil and peanut butter then whisk till smooth. Place in greased baking pans in a pre heated oven for 35- 45 minutes checking the center with a tooth pick and once clean pull out and let cool some before cutting and enjoy with some tea or a nice glass of almond milk and have a nice comfort snack.
Grandpa Andy's Cabbage and Bow-Ties
1 medium to small head of Cabbage
1 bag of vegan friendly bow ties. (I will be playing with pasta this summer as something to make and add to the blog so I may have more for you in the ways of pasta)
1 1/2 sticks of vegan butter (you know the only stick brand there is and should be a pantry staple even with the cost you can look at some of your local market's vegetable spreads some of them are vegan last i checked my local ShopRite's was. I will get back to you on this)
About 1/2 to a cup of water.
2 good sized pots.
To start chop your cabbage and put your water for your noodles on. Once your partially chopped put your butter in the free pan and let it start to melt. Next toss the chopped bits into the buttered pan. The butter should be half to almost all melted it best if its still melting as you put in the cabbage. Once all the cabbage is in measure out a cup of water and add anywhere from a half to 3/4 of the cup of it. Just enough to help make it saucy and steam. Lid the cabbage and keep an eye on it. Roughly around the time the water starts to boil and the pasta has been dropped the cabbage should be almost cooked well enough. A note your making it tender in the butter and water not cooking the hell out of it a bit of bite to some of the more thicker rib bits is fine. They will soften a bit more as it keeps cooking and once your drop and combine the pasta once its cooked into it.
So once the pasta is done, drain take it off the heat and combine it with the cabbage and you have a delicious comfort dish of carby goodness.
Now Desert!
Peanut Butter Cup Brownies
Now I like things from scratch but I also love convenience so this is more on the later end of things I love. I also don't tend to cook with measurements and more in approximates like I was taught by my parents and grand parents but they always have a approximate point.
For these you will need the following.
1 Box Duncan Hinse Dark chocolate brownie mix
1/4 to a 1/2 cup of apple sauce.
1/2 cup of almond milk
2 tsp of oil (anything that has a mild flavor and wont alter the brownies)
3-4 heaping Tbs spoons (the metal ones you eat with) of peanut butter melted.
Mixing bow
Whisk
Baking Pans or Muffin Pans
Dump the box into the mixing bowl and put the peanut butter in the microwave for about 1 minute till melted and smooth. Combine the apple sauce, almond milk, oil and peanut butter then whisk till smooth. Place in greased baking pans in a pre heated oven for 35- 45 minutes checking the center with a tooth pick and once clean pull out and let cool some before cutting and enjoy with some tea or a nice glass of almond milk and have a nice comfort snack.
Sunday, January 16, 2011
Baby Its Cold Outside
So the East Coast is covered in snow. Most of the country is for that matter last time I heard. The year has changed over this blog has gotten covered on cobwebs due to my life taking over and the fact that I found bike riding and dancing in the Delaware River by myself more entertaining then being in my current home. So my summer was filled with lots of salads and sun and Vega which though not as cheap I would have liked was cheap enough for me to enjoy it as a treat now and again for bike rides.
I have how ever been cooking and making things as of late and learning new and yummy tips to share.
Drunken Bat Cookies
Ingredients:
1/4 cup vegetable oil
1/4 cup almond milk
1/2 cup agave syrup
3 tbsp rum (i tend to make these heavy handed ones and it ends up being closer to six)
2 oz unsweetened chocolate, melted
2 1/4 cups flour
1/2 tsp baking soda
Preparation:
Pre-heat oven to 350 degrees.
Whisk together the wet mix until well mixed. Add rum and melted chocolate, then remaining dry ingredients. Roll out the dough and get some bat shaped cookie cutters. and go to town making sure to use it all up and what left over make some more coned shaped cookies if you feel like it or just eat the raw dough its pretty tasty. Get your baking sheets ready then bake for 7-9 minutes.
If you have it use Dinosaur cutters and make Drunken Dino's great for gifts and fun for adults that aren't straight edge. To get the spiced flavor of rum find a good spice mixture that you would use in mulled wine or spices more common in holiday baking to give you that spicy aroma with out offending people who don't drink. Also if you want to decorate them when they have cooled enough use a brush to baste a bit of rum on them and put different colored sugars on them. it will stick better then doing it before baking i've found.
Since its January and the Can Can sale at my local market is in full swing I've been taking advantage of it. All beans and most of their veg 40 cents a can. Box pasta as well. What is a Hungry, Poor vegan girl to do! Make a Bangin' Chili of course.
Bangin' Chili
I tend to like my chili really thick with very little sauce if the wooden spoon can stick up in it then I'm happy. I also over load it. I get the biggest pot I really can and drain and dump as many beans as I can in it. But this is how the most recent and most tasty batch went.
4 can of different beans more can be used and these are the ones in this one. Pinto, Small White, Light Red, Dark Red Kidney Beans.
1 can of vegetable broth.
2 cans of mushrooms. Fresh works just as well but the cans were cheaper this week and sadly normally are.
1 can of diced tomatoes and green chili.
1 can of sweet corn.
1 bag of brown rice.
Roughly a 1/4 cup of TVP
Spices eye ball to taste Oregano, Cumin, Chives, Garlic, Paprika, Chili Powder, Black Pepper.
A dash of vegan worcester sauce.
A bout 3 teaspoons of vegan beef bouillon.
First you open all your cans of beans and one at a time strain them and rinse them. Dumping each into your chosen pot. Add your can of broth then add your cans of mushrooms and corn and tomatoes with their juice. Next add your spices to taste and Nutritional Yeast. Then add water and TVP till its almost to the top of the pot. Once its all boiling and getting nice in the pot dump in the rice and let it all cook through and enjoy.
This mix also is a good sub for burritos or taco filling.
I have how ever been cooking and making things as of late and learning new and yummy tips to share.
Drunken Bat Cookies
Ingredients:
1/4 cup vegetable oil
1/4 cup almond milk
1/2 cup agave syrup
3 tbsp rum (i tend to make these heavy handed ones and it ends up being closer to six)
2 oz unsweetened chocolate, melted
2 1/4 cups flour
1/2 tsp baking soda
Preparation:
Pre-heat oven to 350 degrees.
Whisk together the wet mix until well mixed. Add rum and melted chocolate, then remaining dry ingredients. Roll out the dough and get some bat shaped cookie cutters. and go to town making sure to use it all up and what left over make some more coned shaped cookies if you feel like it or just eat the raw dough its pretty tasty. Get your baking sheets ready then bake for 7-9 minutes.
If you have it use Dinosaur cutters and make Drunken Dino's great for gifts and fun for adults that aren't straight edge. To get the spiced flavor of rum find a good spice mixture that you would use in mulled wine or spices more common in holiday baking to give you that spicy aroma with out offending people who don't drink. Also if you want to decorate them when they have cooled enough use a brush to baste a bit of rum on them and put different colored sugars on them. it will stick better then doing it before baking i've found.
Since its January and the Can Can sale at my local market is in full swing I've been taking advantage of it. All beans and most of their veg 40 cents a can. Box pasta as well. What is a Hungry, Poor vegan girl to do! Make a Bangin' Chili of course.
Bangin' Chili
I tend to like my chili really thick with very little sauce if the wooden spoon can stick up in it then I'm happy. I also over load it. I get the biggest pot I really can and drain and dump as many beans as I can in it. But this is how the most recent and most tasty batch went.
4 can of different beans more can be used and these are the ones in this one. Pinto, Small White, Light Red, Dark Red Kidney Beans.
1 can of vegetable broth.
2 cans of mushrooms. Fresh works just as well but the cans were cheaper this week and sadly normally are.
1 can of diced tomatoes and green chili.
1 can of sweet corn.
1 bag of brown rice.
Roughly a 1/4 cup of TVP
Spices eye ball to taste Oregano, Cumin, Chives, Garlic, Paprika, Chili Powder, Black Pepper.
A dash of vegan worcester sauce.
A bout 3 teaspoons of vegan beef bouillon.
First you open all your cans of beans and one at a time strain them and rinse them. Dumping each into your chosen pot. Add your can of broth then add your cans of mushrooms and corn and tomatoes with their juice. Next add your spices to taste and Nutritional Yeast. Then add water and TVP till its almost to the top of the pot. Once its all boiling and getting nice in the pot dump in the rice and let it all cook through and enjoy.
This mix also is a good sub for burritos or taco filling.
Monday, June 28, 2010
HYP Parties
OK guys I know you probably like flexing your cooking skills like I do for my friends. Its a lot easier then you think even with very little money and I have a few good ideas On what you guys can serve.
Silly little simple HYP Party tips:
Not to different then the everyday. Bulk is as always a friend as are Canned beans and sale coupons.
Bulk TVP and Nutritional Yeast are a good things that with the right this and that (which I'll be sharing) can lead to some kick ass taco's.
BBQing is fun and can be cheap and tasty too. They are also not just guy's fun I did a dinner party recently for my friends who were all meat eaters and they loved the vegan sides I made a bit more then the chicken that was there for them.
So first the True Blood Taco's
These were had by the Papoose and me for the True Blood season three premiere a few weeks ago.
So for the taco's you need:
A Cup of TVP (it will yield enough meat like filling for about 6 tacos which was three each for us since it had been so long since either of us had had a nice taco)
Two cups of Better then Bouillon Chicken style vegan broth (make sure it has the certified vegan logo if not walk away from the bouillon)
Half a packet of your favorite vegan taco seasoning mix ( I tend to stretch out this organic one I find at Whole Foods for for about a buck and a half. When I think of the name or get a new pack I will post it.)
A Pack of store bought taco shells.
Tofuttie Better then Cream cheese (trust me its weird but soooo good)
Some chopped up lettuce and tomato (seed the tomatoes you don't want your tacos squishy now,)
Combine the TVP with the broth let it start to come to a boil and add the taco seasoning and turn the heat down so it will simmer.
Give that about 5 minutes tops while you are waiting chop and seed your tomatoes and chop your lettuce. Get your Better then cream cheese out of the fridge if you already haven't (its best to soften it some easier to spread over the warm taco filling)
Once the filling is fluffy and has some sauce left in it pop the shells in the micro wave and follow the directions on the box for heating them. I like the crunchy ones always have so this is where we may differ but you can use either or if you can find it the taco shell bowls would be nice with some vegan refried beans on the bottom and make a better then Taco Hell taco salad.
All that's left is the filling and enjoying of your True Blood Tacos.
Next up A very nutty pie.
This came after being shown that I could eat some of the ready made pie fillings from DollarTree Then finding all these ingredients there as well. Would a store bought have been cheaper maybe but how much fun is that?
For Nutty Pie you will need to pick up:
Two packs of your favorite pre-chopped baking nuts that they carry. (I use slivered Almonds and Chopped Walnuts)
One can of Chocolate Creme Pie filling. (yes its vegan might not be good for you but its soooo good.)
Finally one graham cracker pie crust. (pre-made saves time and your already there what is 4 bucks if your doing desert for 1 or more people?)
If you follow the can and see how long the filling needs to set the one I get normally takes an hour. So make sure you have room in the fridge for a pie.
Dump the contents in the pie crust and spread evenly then add your nut topping. If you so wish and know a good way to make a cheap vegan whip cream you can also put this on your pie over the nuts and all and let it set in the fridge at least an hour overnight is best if you can resist the chocolaty temptations of the pie. I normally can't for more then two hours and end up eating it by my self during shark week in about two to three sittings. Hey look vegan food is delicious and normally better for you but we like to be fat just like everyone else once in a while too. What's the fun of life with out a little glutting?
Silly little simple HYP Party tips:
Not to different then the everyday. Bulk is as always a friend as are Canned beans and sale coupons.
Bulk TVP and Nutritional Yeast are a good things that with the right this and that (which I'll be sharing) can lead to some kick ass taco's.
BBQing is fun and can be cheap and tasty too. They are also not just guy's fun I did a dinner party recently for my friends who were all meat eaters and they loved the vegan sides I made a bit more then the chicken that was there for them.
So first the True Blood Taco's
These were had by the Papoose and me for the True Blood season three premiere a few weeks ago.
So for the taco's you need:
A Cup of TVP (it will yield enough meat like filling for about 6 tacos which was three each for us since it had been so long since either of us had had a nice taco)
Two cups of Better then Bouillon Chicken style vegan broth (make sure it has the certified vegan logo if not walk away from the bouillon)
Half a packet of your favorite vegan taco seasoning mix ( I tend to stretch out this organic one I find at Whole Foods for for about a buck and a half. When I think of the name or get a new pack I will post it.)
A Pack of store bought taco shells.
Tofuttie Better then Cream cheese (trust me its weird but soooo good)
Some chopped up lettuce and tomato (seed the tomatoes you don't want your tacos squishy now,)
Combine the TVP with the broth let it start to come to a boil and add the taco seasoning and turn the heat down so it will simmer.
Give that about 5 minutes tops while you are waiting chop and seed your tomatoes and chop your lettuce. Get your Better then cream cheese out of the fridge if you already haven't (its best to soften it some easier to spread over the warm taco filling)
Once the filling is fluffy and has some sauce left in it pop the shells in the micro wave and follow the directions on the box for heating them. I like the crunchy ones always have so this is where we may differ but you can use either or if you can find it the taco shell bowls would be nice with some vegan refried beans on the bottom and make a better then Taco Hell taco salad.
All that's left is the filling and enjoying of your True Blood Tacos.
Next up A very nutty pie.
This came after being shown that I could eat some of the ready made pie fillings from DollarTree Then finding all these ingredients there as well. Would a store bought have been cheaper maybe but how much fun is that?
For Nutty Pie you will need to pick up:
Two packs of your favorite pre-chopped baking nuts that they carry. (I use slivered Almonds and Chopped Walnuts)
One can of Chocolate Creme Pie filling. (yes its vegan might not be good for you but its soooo good.)
Finally one graham cracker pie crust. (pre-made saves time and your already there what is 4 bucks if your doing desert for 1 or more people?)
If you follow the can and see how long the filling needs to set the one I get normally takes an hour. So make sure you have room in the fridge for a pie.
Dump the contents in the pie crust and spread evenly then add your nut topping. If you so wish and know a good way to make a cheap vegan whip cream you can also put this on your pie over the nuts and all and let it set in the fridge at least an hour overnight is best if you can resist the chocolaty temptations of the pie. I normally can't for more then two hours and end up eating it by my self during shark week in about two to three sittings. Hey look vegan food is delicious and normally better for you but we like to be fat just like everyone else once in a while too. What's the fun of life with out a little glutting?
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