Ok. I've been SO busy at work getting ready for Black Friday - doors open at 4am, and I have to be there at 3am! I met a couple of guys two sundays ago when I was out watching sunday football, but I don't think I'll go out with either of them. One seemed real nice, a professional hypnotist - stop smoking, weight loss, etc - he was a Colts fan, which isn't too bad.
And then last weekend,on Saturday, I had to be at work at 6am, because we opened at 7am, and my car wouldn't start. It's an '87 Honda Civic with 233,845 miles on it. I managed to get to work by 6:43, and it turned out to be the starter. So, $368 later . . . . But, the girl I got a ride with on Sunday has a cousin she's going to introduce me to. So we'll see how any of that turns out.
And now food . . . I made pizza last we talked, and then beans & rice. Both are very low budget. And I'll give ya the recipes, later. Today, it's stuffing. After all, Tofurkey Day is (almost) tomorrow. Stuffing is super easy from scratch.
9 cups bread cubes (one bag)
2 cups vegetable stock (or, 1.5 cup veggie stock and 1/2 cup white wine)
8 oz mushrooms, sliced
1/2 medium onion, diced
2 or 3 garlic cloves, minced
1tsp basil
1tsp oregano
1tsp cayenne pepper
1 bay leaf, crumbled
S&P
Preheat oven to 350 degrees.
In a skillet, saute onions, mushrooms and garlic. Add spices towards the end of this.
In a large bowl, combine bread crumbs, veggie stock and sauteed veggies.
Spoon into a casserole dish. Bake for about 20min, or until somewhat firm & crisp on top. Don't overbake - it'll be dry.
{Vegetable stock:
Everytime you use a vegetable - onion, pepper, mushroom, etc, even potato peelings - instead of throwing the parts you cut off, scoop out, or de-stem into the trash of compost, save them in a gallon freezer bag. When you get a full bag, start boiling your largest pot full of water. I have a pasta pot, about 6qt with a strainer that pulls out, that I use. Then, thaw your bag of veggie parts out, sautee it in batches, and add to the pot of boiling water. When all the veggies are in, turn the pot down to simmer and set the kitchen timer for 30 minutes. Add whatever spices and herbs you'd like. In 30 minutes, check the broth. You're looking for a nice clear brown liquid. Strain the veggies out and then freeze the broth in batches (its easier to use later this way.}
Very simple. And you should always have veggie stock in your freezer ready for use!
More later - enjoy Black Friday.
in any case . . .
slainte . . . .
Mulu :>)
Tuesday, November 24, 2009
Friday, November 13, 2009
Busy week!
It's been a busy week! A friend from out of town came to visit, and we hit the town a couple of nights! Unfortunately, he had to return home and I had to go back to work. :>( But . . . I was running around all day at work today, but I don't think I got anything accomplished. It' taken me almost two hours to figure out what I want to fix for dinner, only to decide that I don't want to take the time to make the pizza (from scratch) tonight. So . .. . it looks like pizza from scratch tomorrow night. And recipe tomorrow.
I do want to comment that a local grocery store seems to be shrinking it's veggie section. It's getting harder and harder to find soy cheese - of any brand - and they put that organic cheese in the 'health' section! It's worse when they put meat in the 'health' section because it's organic. People just don't get it!
In any case . . . I'm just rambling . . .
Slainte . . . .
Mulu :>)
I do want to comment that a local grocery store seems to be shrinking it's veggie section. It's getting harder and harder to find soy cheese - of any brand - and they put that organic cheese in the 'health' section! It's worse when they put meat in the 'health' section because it's organic. People just don't get it!
In any case . . . I'm just rambling . . .
Slainte . . . .
Mulu :>)
Tuesday, November 3, 2009
Staples
Ok. It's been a lean month - I'm broke till payday (friday) which meant no grocery shopping today. Next tuesday (hopefully!) But, since I need some leftovers to bring with for lunch at work, I had to scrape some things together from what I had in the fridge. I had two 8ounce containers of baby portabellos, soy milk, a 7oz bag of Veggie Shreds Cheddar Cheese, oleo, soy chorizo, and, of course, [tho not in the fridge] six boxes of pasta.
A quick note about pasta: Pasta is pasta. Keep an eye out for the sales - 10 for $10, 3 for $5 - and then stock up. Also, pay attention to the net ounces. But only the 16oz boxes, that way you're really getting the best value for your dollar.
One of my ol' standbys is [a vegan version of] mac-n-cheese. 99.9% of the time, I use a block cheese ~ Soya Kaas usually. But, since I don't have any right now - and it's getting harder to find, btw, which makes no sense considering veggie and healthy eating continues to grow in popularity . . . I had to use the shredded cheese. Rarely do I ever make just plain mac-n-cheese, so . . .
Here goes : tonight's mac-n-cheese:
1 8oz package of baby portabellos, diced
1/2 12oz tube of soy chorizo (Yves, Melissa's,and there's a third brand I've found. they're all good)
2 tbsp oleo
1 7oz bag Veggie Shreds (tonight happened to be cheddar. When I use block cheese, it's approximately 1/3 of the block, diced)
1 to 2 cups soy milk
1 16oz box of pasta (tonight was ziti)
Boil water for the pasta. Then cook according to the instructions.
In a large iron skillet, melt 2 tbsp oleo over med-high heat. Add the diced mushrooms, sautee. Add half of a 12oz tube of soy chorizo. Mix well. Add the soy milk. Add the shredded (or diced) soy cheese. Mix together. Stir periodically. If if starts to boil, turn heat down. If it is too thick for taste, then add more soy milk, slowly, mixing well.
Once the pasta is cooked and drained, and the cheese mixture is melted, combine the two well. I usually get one meal and 3 or 4 leftover meals out of this.
Variations to try are half a medium red onion, diced and sauteed with the mushrooms. Also, instead of chorizo, a can of diced tomatoes. Rotel (tho smaller cans) is a good brand to try.
Well, that's all I have for now. I might have a date this weekend. We'll see. . . .
in any case . .
Slainte . . .
Mulu :>}
A quick note about pasta: Pasta is pasta. Keep an eye out for the sales - 10 for $10, 3 for $5 - and then stock up. Also, pay attention to the net ounces. But only the 16oz boxes, that way you're really getting the best value for your dollar.
One of my ol' standbys is [a vegan version of] mac-n-cheese. 99.9% of the time, I use a block cheese ~ Soya Kaas usually. But, since I don't have any right now - and it's getting harder to find, btw, which makes no sense considering veggie and healthy eating continues to grow in popularity . . . I had to use the shredded cheese. Rarely do I ever make just plain mac-n-cheese, so . . .
Here goes : tonight's mac-n-cheese:
1 8oz package of baby portabellos, diced
1/2 12oz tube of soy chorizo (Yves, Melissa's,and there's a third brand I've found. they're all good)
2 tbsp oleo
1 7oz bag Veggie Shreds (tonight happened to be cheddar. When I use block cheese, it's approximately 1/3 of the block, diced)
1 to 2 cups soy milk
1 16oz box of pasta (tonight was ziti)
Boil water for the pasta. Then cook according to the instructions.
In a large iron skillet, melt 2 tbsp oleo over med-high heat. Add the diced mushrooms, sautee. Add half of a 12oz tube of soy chorizo. Mix well. Add the soy milk. Add the shredded (or diced) soy cheese. Mix together. Stir periodically. If if starts to boil, turn heat down. If it is too thick for taste, then add more soy milk, slowly, mixing well.
Once the pasta is cooked and drained, and the cheese mixture is melted, combine the two well. I usually get one meal and 3 or 4 leftover meals out of this.
Variations to try are half a medium red onion, diced and sauteed with the mushrooms. Also, instead of chorizo, a can of diced tomatoes. Rotel (tho smaller cans) is a good brand to try.
Well, that's all I have for now. I might have a date this weekend. We'll see. . . .
in any case . .
Slainte . . .
Mulu :>}
Saturday, October 31, 2009
Happy Halloween
It's Halloween. A saturday night. I had the day off (the whole weekend, actually!) And it's 9pm and I'm at home on the computer.
I avoided the trick-or-treaters by taking my grandmother out to dinner and a movie. I'd simply go out, but I'm broke. So . . . Another boring saturday night at home, alone with my daschaund.
The picture in the profile, is by the way, my daschaund when he was about 8 to 10 weeks old. He looks so innocent, doesn't he?
At dinner, my grandmother ordered a bowl of chili, and I thought, that sounds really good. And I thought about making it tomorrow, but it's like 70 degrees right now! Way too hot for chili! But it got me thinking about the things I usually cook only in the winter - chili is one of them. Soups. Et cetera.
And it made me think about mashed potatoes (I don't usually make that in the summer) and twice baked potatoes (all year) and then pierogies! One of these days, I'll get the guts to try and make my own pierogies, instead of store bought. Handmade gnocchi is extremely simple, though the only time I tried spaetzle, it was a complete flop.
In any case . . . there will be more recipes to come. Thanksgiving is coming up, and that means (at the very least) stuffing from scratch. Super simple. I promise.
Slainte . . .
Mulu :>}
I avoided the trick-or-treaters by taking my grandmother out to dinner and a movie. I'd simply go out, but I'm broke. So . . . Another boring saturday night at home, alone with my daschaund.
The picture in the profile, is by the way, my daschaund when he was about 8 to 10 weeks old. He looks so innocent, doesn't he?
At dinner, my grandmother ordered a bowl of chili, and I thought, that sounds really good. And I thought about making it tomorrow, but it's like 70 degrees right now! Way too hot for chili! But it got me thinking about the things I usually cook only in the winter - chili is one of them. Soups. Et cetera.
And it made me think about mashed potatoes (I don't usually make that in the summer) and twice baked potatoes (all year) and then pierogies! One of these days, I'll get the guts to try and make my own pierogies, instead of store bought. Handmade gnocchi is extremely simple, though the only time I tried spaetzle, it was a complete flop.
In any case . . . there will be more recipes to come. Thanksgiving is coming up, and that means (at the very least) stuffing from scratch. Super simple. I promise.
Slainte . . .
Mulu :>}
Tuesday, October 27, 2009
Grilled Tofu
Ok. It was my day off from work today. Usually I go to the gym, work out on the machines then swim a mile, but I did that yesterday after work. So, today I just ran some errands, did some laundry, and played with my dog - a very mishevieous dachsaund. And, after this, I'm going to catch up on Gossip Girl and Heroes!
Tonight,for dinner, I grilled tofu on the grill so that I could make sandwiches. I already had two blocks of tofu in the fridge, and when I went to the grocery store, I picked up some pita bread. And, I'm going to give you my first recipe : grilled tofu sanwiches. The secret to grilling is in the marinades. Just a note here, I measure things the oldfashioned way - cupped in my hand, pinches, and eyeballing it. However, I will try to provide actual measurements in case any wants to try this at home.
The secret to grilling is in the marinades. So, in a mixing bowl, add 1/2 cup olive oil (I always use extra virgin olive oil), 1/4 cup balsamic vinegar, 1/4 cup Tamari soy sauce and 1/4 cup soy sauce. Then, salt & pepper to taste. I also added red pepper flakes, about 1/4 tsp each of dill, oregano and basil. If you have a whisk, you can use that to mix the ingredients together, but I usually just use a fork - it works equally well. Then, after the all-important tasting, I thought it needed sugar. But, I have no sugar in the pantry - I don't usually have much use for it, especially since I drink my coffee black - I opened the fridge to see what I could substitute. The first thing I saw was red rasberry jam. So, I added a tablespoon to the marinade and stirred it together. Still needed a little more - another tablespoon - stirred again, and tasted once more. The jam actually added a nice flavor, in addition to the sweetness.
Next, I sliced the tofu into slices that were approximately 1/2inch thick - less chance of them breaking or falling between the grate on the grill. Unless you want to make a pudding or a smoothie, always use firm or extra firm tofu. Then, in a bowl (the same bowl you made the marinade in will work if it's big enough)place the tofu slices in the bowl making sure that the marinade is covering each slice of tofu. Let this stand for at least 3 hours.
Next, three hours later, fire up the grill! [Charcoal is the only way to grill, btw.] Place the tofu slices on the grill, keeping the marinade at hand to spoon over during the grilling process. Basically, cook until each side is golden brown and sealed.
When the tofu is cooked, build your sandwich! I added Nayonaise, Veggie Slices cheese and some lettuce to the grilled tofu on the pita bread. It was very good!
Another note here: I will use brand names on the vegan products. Not because I'm getting paid for product placement (I wish!) but because over the past 15+ years, I've tried ALOT of different brands. And not all of them are good. So. . .
In any case . . .
Slainte -
Mulu :>)
Tonight,for dinner, I grilled tofu on the grill so that I could make sandwiches. I already had two blocks of tofu in the fridge, and when I went to the grocery store, I picked up some pita bread. And, I'm going to give you my first recipe : grilled tofu sanwiches. The secret to grilling is in the marinades. Just a note here, I measure things the oldfashioned way - cupped in my hand, pinches, and eyeballing it. However, I will try to provide actual measurements in case any wants to try this at home.
The secret to grilling is in the marinades. So, in a mixing bowl, add 1/2 cup olive oil (I always use extra virgin olive oil), 1/4 cup balsamic vinegar, 1/4 cup Tamari soy sauce and 1/4 cup soy sauce. Then, salt & pepper to taste. I also added red pepper flakes, about 1/4 tsp each of dill, oregano and basil. If you have a whisk, you can use that to mix the ingredients together, but I usually just use a fork - it works equally well. Then, after the all-important tasting, I thought it needed sugar. But, I have no sugar in the pantry - I don't usually have much use for it, especially since I drink my coffee black - I opened the fridge to see what I could substitute. The first thing I saw was red rasberry jam. So, I added a tablespoon to the marinade and stirred it together. Still needed a little more - another tablespoon - stirred again, and tasted once more. The jam actually added a nice flavor, in addition to the sweetness.
Next, I sliced the tofu into slices that were approximately 1/2inch thick - less chance of them breaking or falling between the grate on the grill. Unless you want to make a pudding or a smoothie, always use firm or extra firm tofu. Then, in a bowl (the same bowl you made the marinade in will work if it's big enough)place the tofu slices in the bowl making sure that the marinade is covering each slice of tofu. Let this stand for at least 3 hours.
Next, three hours later, fire up the grill! [Charcoal is the only way to grill, btw.] Place the tofu slices on the grill, keeping the marinade at hand to spoon over during the grilling process. Basically, cook until each side is golden brown and sealed.
When the tofu is cooked, build your sandwich! I added Nayonaise, Veggie Slices cheese and some lettuce to the grilled tofu on the pita bread. It was very good!
Another note here: I will use brand names on the vegan products. Not because I'm getting paid for product placement (I wish!) but because over the past 15+ years, I've tried ALOT of different brands. And not all of them are good. So. . .
In any case . . .
Slainte -
Mulu :>)
Sunday, October 25, 2009
the First
Okay. Hey. I don't know you. And I don't know exactly how this is going to work.
But here's the upshot :
I'm single
I'm a vegan [vegetarian since December 26, 1989; Vegan since September 13, 1991. And I still remember the exact moment - and location {4th and Green, walking with . . . don't remember his name ~ never slept with him. had a crush, but . . . that was on me. it was 5 or 6 in the evening ~ the night was gorgeous: red swirls in the sky . . .and he said, "if you feel that way about the animals, then how can you still drink milk?" He was just trying to be a devil's advocate, but in the next few seconds, I turned to him, as we were walking towards his apartment another 4 blocks away, and said, "you're right. it's cruel to kill the cow. and it's cruel to keep them in the overcrowded conditions of a dairy farm. I'm not sure if I can stomach consuming any aspect of the situation." (Those probably weren't my actual words, but they do sum up my sentiments.)]
I've got an MBA, an BFA [sculpture] and a BA [philosophy] but can't seem to convince HR'ers to a)Interview me and/or b) Hire me. So, I'm stuck in a job close to my qualifications, but even then, so woefully underpaid. Somehow, learning how to think [philosophy] and how to do [sculpture] scare employers off. When you throw the MBA in, I don't think that they know what to think. But. . . .
That, in a nutshell, is my bio. Now, what to expect from this blog :
There's probably going to be some vent ~ about stupid customers at work or a specific slacker at work. There's (hopefully) going to be some chronical of me living single (and I'm hoping dating and kissing and things like that, that lead to other things) And, because being vegan means either eating complete junk food or being an awesome cook [which I am], a vegan recipe. I'm thinking at least 2 per month, but aiming for 1 per week.
Some of these recipes are adaptations of [non-vegan] favorites. Some of these are my own, 100%, creations. And, if anyone has a request, I guarantee I can adapt a recipe into vegan.
There are some things that I cannot guarantee :
Vegan is usually very heart-healthy (cholesterol, e.g.), but I do use a lot of oleo [margarine for those not familiar with crossword lingo].
Most of the ingredients that I use for substitutions are more healthy in regards to fat content, good/bad cholesterol ,and calories, however, I do not put my recipes through a calorie/health calculator. So I'm not promising ANYTHING.
I have fooled meat-eaters with my NY Style cheesecake. And meat-eaters that have had my Lasagna have pushed their seat back from the table, sated.
And sometimes I use ingredients that contain casienate - a by-product of a by-product of a by-product. If you have problems with that - stop reading this blog. It's difficult enough to find Soya Kaas brand anywhere, Vegan Kaas is just not carried in the stores near me. Veggie slices/shreds is good, too. but still utilizes casienate . . .
I realize this has rambled a bit. but . . . it is my opener - and there's a lot to cover/intro. but until people start reading this and emailing comments/questions/etc . . . I have no idea what needs to be addressed specifically. So, I'll follow my own lead.
And it will probably become clear I do have some preferances on brands (Rice Dream does suck, after all). I'm not likely to change those ~ though I will try new ones/things . . .
And even though I am single, I have no idea how to cook for the single person. Cook for two, perhaps; four, most likely. Cook for an army ~ not a problem. Most of my recipes make a [healthy] serving for dinner, with about 2 equalish servings for leftovers. But more on that method later.
My dog is begging to go out ~ he has tired of tossing his nylabone around like a hockey puck . . . and I do need to get to work early tomorrow. . . .
So. . .
in any case . . .
Slainte . . .
Mulu :>}
But here's the upshot :
I'm single
I'm a vegan [vegetarian since December 26, 1989; Vegan since September 13, 1991. And I still remember the exact moment - and location {4th and Green, walking with . . . don't remember his name ~ never slept with him. had a crush, but . . . that was on me. it was 5 or 6 in the evening ~ the night was gorgeous: red swirls in the sky . . .and he said, "if you feel that way about the animals, then how can you still drink milk?" He was just trying to be a devil's advocate, but in the next few seconds, I turned to him, as we were walking towards his apartment another 4 blocks away, and said, "you're right. it's cruel to kill the cow. and it's cruel to keep them in the overcrowded conditions of a dairy farm. I'm not sure if I can stomach consuming any aspect of the situation." (Those probably weren't my actual words, but they do sum up my sentiments.)]
I've got an MBA, an BFA [sculpture] and a BA [philosophy] but can't seem to convince HR'ers to a)Interview me and/or b) Hire me. So, I'm stuck in a job close to my qualifications, but even then, so woefully underpaid. Somehow, learning how to think [philosophy] and how to do [sculpture] scare employers off. When you throw the MBA in, I don't think that they know what to think. But. . . .
That, in a nutshell, is my bio. Now, what to expect from this blog :
There's probably going to be some vent ~ about stupid customers at work or a specific slacker at work. There's (hopefully) going to be some chronical of me living single (and I'm hoping dating and kissing and things like that, that lead to other things) And, because being vegan means either eating complete junk food or being an awesome cook [which I am], a vegan recipe. I'm thinking at least 2 per month, but aiming for 1 per week.
Some of these recipes are adaptations of [non-vegan] favorites. Some of these are my own, 100%, creations. And, if anyone has a request, I guarantee I can adapt a recipe into vegan.
There are some things that I cannot guarantee :
Vegan is usually very heart-healthy (cholesterol, e.g.), but I do use a lot of oleo [margarine for those not familiar with crossword lingo].
Most of the ingredients that I use for substitutions are more healthy in regards to fat content, good/bad cholesterol ,and calories, however, I do not put my recipes through a calorie/health calculator. So I'm not promising ANYTHING.
I have fooled meat-eaters with my NY Style cheesecake. And meat-eaters that have had my Lasagna have pushed their seat back from the table, sated.
And sometimes I use ingredients that contain casienate - a by-product of a by-product of a by-product. If you have problems with that - stop reading this blog. It's difficult enough to find Soya Kaas brand anywhere, Vegan Kaas is just not carried in the stores near me. Veggie slices/shreds is good, too. but still utilizes casienate . . .
I realize this has rambled a bit. but . . . it is my opener - and there's a lot to cover/intro. but until people start reading this and emailing comments/questions/etc . . . I have no idea what needs to be addressed specifically. So, I'll follow my own lead.
And it will probably become clear I do have some preferances on brands (Rice Dream does suck, after all). I'm not likely to change those ~ though I will try new ones/things . . .
And even though I am single, I have no idea how to cook for the single person. Cook for two, perhaps; four, most likely. Cook for an army ~ not a problem. Most of my recipes make a [healthy] serving for dinner, with about 2 equalish servings for leftovers. But more on that method later.
My dog is begging to go out ~ he has tired of tossing his nylabone around like a hockey puck . . . and I do need to get to work early tomorrow. . . .
So. . .
in any case . . .
Slainte . . .
Mulu :>}
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