Thursday, March 29, 2012

Turning 30 and Chili Cheese Dogs

Those of you that know Donna and I intimately (not necessarily biblically) know that we are turning 30 this year. Donna's big day is only a week away! Well we have made a pact or a promise or whatever that this year we will finally have healthy bodies. We have started taking yoga from the super wonderful Astara. (click here for her studio's facebook page) and we are both eating a plant based diet. At least she is and I am there about 95% - going out to eat is still a challenge for me so I end up opting for vegetarian vs ordering just french fries again. So I  have some room for improvement. I don't even really like cheese anymore, it is just the a convenience trap (blah blah blah excuse excuse)

The results so far are that I have far less symptoms of IBS aka my poops are way better (we are intimate now if we weren't before) and Donna and her family's health have improved since she and her daughter have both a milk allergy and a gluten allergy. Plus the stupid hussy has lost a bunch of weight, not that I am jealous or anything....

But we still have a ways to go. I would rather stick a hot poker in my eye than don a bathing suit. When I told Donna that, her response was the same but involved paper cuts.

So in honor of our soon to be new awesome bodies, I am going to post a "before" 30 pictures. Then after we are well into our 30th year and looking and feeling enviable, I will post an after.





So what we want to know is - besides the obvious eat less and exercise more - what are your favorite ways to promote wellness for yourself?

I bet it doesn't involve eating kick ass Chili Cheese dogs!! Which are not so low in the calories but oh so good, here is how to make them just in case you want to over indulge -

-1 Can of Organic Trader Joe's Vegetarian Chili
-However many Jumbo Smart Dogs you want (one is enough for me)
-Daiya Cheddar Shreds
-A hot dog bun - let me suggest against the whole wheat Trader Joe's buns. They were dry and not pre-sliced - what the hell? I have to slice my hot dog bun?! What is this, Game of Thrones?!?!

Cook the dog, put it in a bun, cover it with heated chili and top it with the faux-cheesy. Totally awesome. Oh and I didn't take a picture because I ate it too quickly.

But really tell us what make you feel awesome. We will compile a pretty list and put it up for all to see.

Thursday, March 22, 2012

Lazy Vegan - Microwave Popcorn

Have you noticed even butter-free microwave popcorn has milk as one of the ingredients?! Well I have, because I love popcorn and I am getting sick as hell of having to clean my pots and pans every time I want to make some. And if I buy another appliance we are going to have to buy a storage unit to house them all so an air popper is out of the question. 


Thus my quest for dairy-free microwave popcorn awesomeness.


The holy grail? Bearitos Organic No Oil Added Lightly Salted Microwave Popcorn - you can get it unsalted too, but why? Come on it is only lightly salted. 


My one complaint - 
Hey Bearitos, update your packaging and website. Seriously, this is a good example of why you shouldn't judge a book by it's cover, but I thought twice about buying this based on the complete lack of design. Good design (and sex) sells - the scary bear and the stale looking popcorn....not so much.

Thursday, March 15, 2012

Vegan Irish Hand Pies

Savory hand pies are traditionally filled with meat. If you are reading this blog there is a good chance you want none of that, but still want the savory goodness wrapped in a flaky buttery crust. (hold the butter).


Well this year I came up with a recipe to satisfy your needs. A long time ago I saw a Martha Stewart recipe for the meat version. This is sort of based off of that. But with ingredients added, changed and mixed around a little.


First you need pie crust. There are a million blogs out there on how to make the perfect pie crust. I use the simple ratio - 1 stick of Earth Balance Buttery Sticks : 1 cup flour: tiny bit of ice water. Pulse the Buttery (cut it up first) and the flour in your food processor. Then turn on the processor and slowly add little bits of ice water. When it starts to stick together, you are done. For these pies I also add in salt and fresh cracked pepper to create a savory crust.




Here are some pictures of my process. If you haven't made pie crust before, the number one thing you need to remember is everything needs to super cold. Use ice water and cold cold cold Buttery (keep it in the fridge or freezer between making batches). I made 4 batches. But the recipe I am giving you only needs two. Stick them in the fridge for at least an hour before baking.

While your dough is chilling, make your filling. (ahhh rhyming)


Filling - 
2 cups shredded cabbage
2 cups diced Yukon Golds or red potatoes
1.5 cups diced yellow onion
1 package Original Smart Ground Veggie Protein Crumbles
1/4 cup tomato paste
1/2 tsp Vegan Worcestershire  (we use Edward and Sons)
A good dash of Thyme
Salt
Pepper


Get all your veggies chopped and in a pan with a bit of oil. While they cooking mix your tomato paste, thyme and Worcestershire, in a large mixing cup with 1 cup of water. When your veggies are starting to brown and smelling good, add the veggie crumbles. Get them good and mixed up. Then add your sauce mixture on top and turn the heat down to a simmer. Let it simmer until the potatoes are soft. Turn off the heat, mash it up a bit and then let it COMPLETELY COOL. Otherwise your pie crust will melt.



Once it is cool. Roll out your dough to about 1/4 inch thick. Cut it into 6 inch squares (you can pick a size but I like mine snack sized) or circles or whatever you like. Scoop about a 1/2 cup onto one side of the square and then fold the other side over it. Crimp the edges with a fork and cut some vents in the top. 





Bake at 400° for about 12 minutes. I am going to prep mine and then freeze them until St. Patty's so mine will take about 30 minutes to bake. Remember the ingredients inside are all cooked and ready. So all you need to is get the crust baked. If it looks golden and delicious, they are done.

Wednesday, March 14, 2012

Getting Bombed, Vegan Style

The extremely offensive Irish Car Bomb cocktail has been a staple of our St. Patrick's Day parties for a few years now.  Well they didn't start out as parties. They started out with a few of us drinking them and watching Boondock Saints. (you know, 'cause they are Irish.) Well, that became annual and then it became quite the shindig.  Here is my picture from last year. -


So this year, with my constant attempts to be animal-product free, I figured I needed to make an ICB without using your run of the mill Irish Cream.
~~~~~
For those of you who don't know this is how you make an ICB -
~8oz Guiness Stout in a glass
~A shot glass filled half-way with Baileys Irish Cream
~Jameson Irish Whiskey floated on top of the Irish Cream.

You drop the shot of Whiskey and Irish Cream into the Stout and chug.
~~~~~

So I put myself on the mission of making the perfect Vegan Irish Cream. 

Well apparently my very I should have been a Mixologist, because I came up with a slammin' alternative. I couldn't pry it out of Kris' hands. (Not that he is really that much a booze snob, but he would tell me if it sucked.)

Without further ado...

Vegan Irish Cream
2 parts vodka

Keep everything in the fridge including the syrup. This will make it nice and thick. Now I am guessing you can make a big ol' batch and keep it for about as long as the creamer is good. I haven't tried it though, so trust your digestive health to yourself or someone with a medical license. Also this is more alcoholic than you average Irish Cream. About 26% alcohol vs 17%. (I should brush up on my math skills - it is actually 16% so essentially the same.) It will also be slightly darker in color. 


REMEMBER THIS - We want you to be able to enjoy this recipe for many years to come. Like 80! So please please PLEASE have a good time and get a designated driver, call a cab, crash on a couch and offer yours to an inebriated friend. We love you and we want you safe.

Stay tuned - tomorrow you will get my Vegan Hand Pie recipe!! 

Wednesday, March 7, 2012

Vegan Bolognese Sauce

Hello, Our lovely readers!

Yesterday, I decided to make Spaghetti for dinner. While I was in the kitchen, I decided to take it a step further. We just had gone grocery shopping, so I had tons of fresh veggies to choose from. The sauce was so good that Jasmine (my 10 year old daughter) asked for a second helping of just the sauce!

This does require a lot of chopping, but it is so worth it! (luckily, I had my favorite little helper to assist) So put on some music, get yourself a nice beverage and get busy!

You will need:

1 eggplant
1 zucchini
mushrooms (I used portobellos and crimini)
1 onion
2 carrots
2 stalks of celery
1/2 red bell pepper
1/2 green bell pepper
minced garlic
2 cans diced tomatoes
1 large can tomato sauce
rosemary
oregano
basil
thyme
red pepper flakes
salt pepper
a teaspoon-ish amount of Earth Balance
a few drizzles olive oil
a few dashes of liquid smoke (I know it sounds crazy, but trust me)
red wine (optional)

Dice up all veggies into small pieces. set mushrooms, onion and garlic aside.

Place mushrooms in pan with some olive oil. add the liquid smoke. (this is going to add a bacon like flavor to the sauce, and the portobellos add a bit of meat like texture) Saute, and set aside.

Saute the onions and garlic. add the rest of the veggies and saute. Once everything is looking done, add the mushrooms in. Stir to combine.

De-glaze pan with red wine.  Not much, just about a 1/3 of a cup. (you can skip this step if you like)

add in the tomatoes, sauce and seasonings (to taste. I just wing it)

Stir to combine all ingredients. Cover and simmer for at-least 20 Minutes (really, the longer it simmers, the better it gets)

Serve with your favorite pasta. ( I used Trader Joe's brown rice pasta) This would also be great in your favorite lasagna recipe, any recipe that calls for a marinara sauce, or even over steamed veggies.

Enjoy!




Tuesday, March 6, 2012

I want!!

Here are a few of the latest vegan accessories I can't keep my eyes off of!




Lady Luxury Beige Handbag - $40.00




Soda Ronald Oat Beaded Moccasin Flats - $23.00