Friday, May 31, 2013

Day 2 of Prepping For BluePrint Cleanse Make It STOP

If you have stopped drinking coffee then you know where I am. Little Miss Chipper is over there is feeling better so hopefully I will soon. The light eating actually is been the easiest part, not having coffee and mints is gonna be the only challenge. I have not had a headache like this in a very long time but with some aleve it will be all better, once the headaches stop I think this is gonna a breeze.

For supper I made a Orange Infused Spring Salad
This was very simple

1 orange zested then cut into wedges

1tbsp oil your choice 

And some spring mix

In a bowl zest your orange the peel it and cut into wedges, just watch for the seeds. Add oil and mix well then toss in the greens mix till combined and preto.

The fridge is stalked and ready to go just waiting for Sunday to get here.

Thursday, May 30, 2013

Prepping For BluePrint Juice Cleanse OH GOD WHAT DID I GET MYSELF INTO!!!!!!!!!!!!!!!!

Well ever since seeing the Fat, Sick, And Nearly Dead documentary I have wanted to try to juicing for a week. This might be harder than I have thought at night while driving I have a variety of healthy snacks to munch on  going down the road with my coffee by my side. Now I will be swapping all that for some jugs of juice OH YA BIG FUN.
After searching for the best way to do this venture Amber found the BluePrint Cleanse. They give you step by step guides on preparing for the Cleanse and advice on how to get through your adventure. You are supposed to prep 3 days before starting the juicing. They advise mainly fruit and green vegetables so I came up with this for dinner tonight:

Steamed Broccoli and Guacamole Fused Salad - It was really good.

 I will keep post as I go to let you all know how much fun I am having.

Tuesday, May 28, 2013

Daiya Cheese A Gift From The Gods

What ever you doing, where you ever are you need to run not walk to your closest Whole Foods and get some of these. They melt perfectly and the leave no nasty after taste like some of the other vegan cheeses out there. Just look at what I have created using nothing more than my Daiya Swiss and My Gardein  burgers along with some sautéed mushrooms and onions. 

Wow pretty amazing I know, so take your tongue off of your screen and go get you some. 

Spicy Tater Wedges

3 potatoes washed and cut to equal sizes

1 tbsp oil

2-3 tbsp of a BBQ rub your choice

Pre heat oven to 425. Coat the taters with the oil and sprinkle generously with the rub layer out on aluminum foil and bake at 425 for 30 min or till they are crispy.

My Vegan Version of Red Robin's Campfire sauce 

1 cup vegan mayo

1 cup BBQ sauce

1 tbsp chipotle pepper powder

Combine all ingredients and enjoy

The Easiest Cookie In The World


I don't know who thought of this recipe but they deserve a medal for being a genius. The original recipe I found called for

2 ripe bananas 

1 cup oats 

Mash the bananas add the oats  drop on to parchment paper and bake at 350 for 15 min. 
Let me tell you these are out of this world good the most simple idea and it is a home run. There are so many varieties and versions of these cookies, here is my version of this awesome cookie

2 ripe bananas mashed up

1 cup oats 

1/2 cup chopped walnuts

1/2 cup raisins 

1 tbsp agave nectar 

Pre heat oven to 350. Mash your nanners then add the oats, walnuts, raisins, and agave nectar and mix till well combined  bake for 15 min and presto the easiest cookie in the world. Enjoy.

Sunday, May 26, 2013

BBQ Sauce Vegan Style

The one true thing that every backwoods redneck can agree is that BBQ is awesome, but when you start talking about the different sauces and styles that's when trouble starts and a family picnic can end up in a brawl. This sauce goes great on every thing you want to put it on or dip in it.That being said this is my sauce that took about 5 years to perfect it I have taken a lot of pride into this sauce, so I hope that you enjoy it.

The sauce is

2 cups organic ketchup

1/2 cup molasses  

1/4 cooked onoins

3 tbsp apple cider vinegar

1/4 cup vegan worcestershire sauce 

1 tbsp liquid hickory smoke

1 tsp oil

and a pinch of the following
chipolte chile pepper powder
garlic powder
sea salt
black pepper

Dice the onions small and sautee in the oil till translucent (big word I heard on the food network ) then turn the heat down and starting with the ketchup and work your way down the list of ingredients mixing well as you go, never letting it come to a heavy boil just a low simmer. The spices do in small amounts so you can adjust to your own taste for more spicy go with more cayenne and you get the point. Heat on stove for 30 min then jar it up and keep it in the fridge.

Spicy Southwest Tofu Scramble No Wimps Allowed


Tofu just the name alone is enough to turn most people away, and 13 months ago I was no different. Then I learned how to prepare and cook this amazing cube of goodness. Now when I know it's on the menu for the next dinner all night long it's on my mind I tell my buddies and they just laugh at me but it don't matter cause they just don't understand. When ever we go to a vegan restaurant I always try their scramble to see what I can add to mine to make it better.
So here we go for the scramble you will need 

1/2 half onion diced

1/2 green pepper diced

1 chipotle pepper with adobe sauce diced

1 tbsp minced garlic 

1 tsp oil

1 package extra firm organic tofu

1 tbsp turmeric 

1 tsp cumin 

1 can black beans rinsed and drained 

1/4 tsp chipotle pepper powder 

Salt and pepper to taste

1 green onion diced (for optional topping)

Crumbled Tofu

Nutritional Yeast

Start by heating oil up the get the onions and peppers going, after they tender up then add the chipotle pepper with its sauce along with the garlic,salt, and pepper. Let me warn you this will make you nose twitch from the spice but man up and get through it. Press the liquid out of the tofu then crumble it in a bowl it don't have to be pretty so just smash it up. Now that you eyes are watering from the peppers then add the turmeric and cumin let go for 1 min then add tofu then mix till well blended then add the black beans,  nutritional yeast, and chipotle pepper powder  turn down the heat and let sit for 10 min or till everything else is ready

This Gimme Lean breakfast sausage is very easy to prepare I keep it frozen for easier slicing just please watch your fingers. Heat about 1 tbsp oil and brown on both sides at high heat and then turn down heat and keep warm to the biscuits are ready

The biscuit recipe I found here at the Jewish Vegan. I only changed the flour and the amount milk 

2 cups unbleached-white whole wheat flour

3 tsp baking powder 

1 tsp salt 

1/4 cup earth balance natural buttery spread 

1 cup dairy free milk ( just leave a little room in the cup)

1 tbsp apple cider vinegar

First preheat your oven to 400 degrees Take your milk and add the apple cider vinegar let sit, this makes vegan buttermilk. In a bowl add the flour, baking powder, salt and mix well. Then with a pastry cutter or a fork cut the butter in to the flour mixture until the butter is cut into small cubes. Next add the " buttermilk" a little at a time till a soft dough is formed. Turn out on to a floured counter, now get in there with your hands and knead keep folding the dough into its self  to make fluffier biscuits. Flatten down and cut into shape I use and old jelly jar its the perfect size. Time is a factor cause the heat from you hands starts to melt the butter in the dough so you want to get them in the oven ASAP to let the butter melt in the oven not on the counter. Bake for 10-13 min and presto homemade vegan buttermilk biscuits.

Then plate it up and chow down, remember cold biscuits are great for breakfast will nothing but some good jelly on them. Enjoy. 

Thursday, May 23, 2013

Sweet and Sour "Mock" Beef and Almost Fried Rice A Dinner On The Fly

After waking up later than usual I need to get it all done in a hurry cause once she gets hungry she gets grumpy  ( only joking). Here is an unreal take on some Chinese food that I love.

It all starts with the right sauce we go to an Asian market down by The Burgh (Pittsburgh Pa.) for this sauce cause it taste the best it will make or break the whole meal. They sell other brands closer to home but they do not have the flavor that I like.

First the the almost fried rice

1 onion divided in half 1/2 diced and 1/2 sliced keep the sliced have for later

1 green pepper divided in half 1/2 diced and 1/2 sliced keep the sliced have for later

 1tsp oil

1/2 tsp pepper 

1 tbsp minced garlic

1 tsp turmeric 

Salt to taste 

2 bags of Birdseye rice 

Taking the oil in the pan bring up to temp and put in the the diced onions and peppers and cook till tender the add the salt, pepper, and garlic. Then steam rice in the  microwave as directed, add the rice then sprinkle the turmeric on top and stir till well blended. Just be very careful that turmeric will stain any thing it gets on.  You may need to add some water to help mix the spices up just do about a tbsp at time the cover and let sit on low heat for about 10 min.

The beef replacement is from Delight Soy this stuff is so unreal I challenge any meat eater to try this it will leave them speechless. I use this substitute for so many recipes I buy a lot of this companies products.

For the sweet and sour beef you will need 

8 oz of the mock beef

1 tsp oil

And the sliced peppers and onions from earlier and that's it talk about easy.

Heat your oil as hot as you can then through the peppers and onions in let them go for about 2 min you have to keep stirring them so the won't stick then and the mock beef keep it on high heat and bit of water and cover for 1 min Just remember due to the high heat once that water hits the pan it will be popping so protect yourself. When the beef is browned then turn down the heat and add the sweet and sour sauce let simmer about 5 min and serve it up and easy peasy enjoy.

The whole meal from start to finish is only about 20 min faster than if you would of ordered take out and it is a whole lot better.