8.22.2016

MOVIES - VEGANIZED

How does one "veganize" a movie quote? See below! Please comment with your own veganized quotes! Let's keep it going, I KNOW there are more out there... who's hungry?


GRILLOW



THERE WILL BE FOOD



FORREST GULP


FRIEDWAYS



PULP ADDICTION



THE FOODFATHER




SILENCE OF THE YAMS




MEAN VEGANS





ROMY AND MICHELE'S HIGH SCHOOL BUFFET




NUTTY PROFESSOR



ANNIE CATERING HALL




THE CAGE FREE BIRD




PULP ADDICTION: SECOND HELPING




NOTTING GRILL




PULP FICTION: THIRD HELPING



EAT EAT EAT


MANGIA!

8.16.2016

You are enough!

Nut 'Parmesan' Topping | VEGAN

Don't worry, you can have a tasty vegan/dairy free Parmesan AND make it yourself! 
With this one, we get some B12, omega 3's, and selenium too. Enjoy!



In a food processor add the following:
(you can change up the ratios depending on what you have)
3/4 cup pine nuts
1/2 cup Brazil nuts
1 cup walnuts

Add spices:
2 tsp onion powder
1 tsp garlic powder
1/2 tsp truffle salt (reg sea salt is fine but truffle add a bomb flavor here)
1 tbs dried basil
1/2 tsp dried thyme

Then add 1/2 cup Nutritional Yeast for your "cheesy" flavor.

Blend in the processor until it's a crumbly Parmesan-like consistency. Taste test to adjust spices according to your own buds! This will last a few months in fridge - you'll know when it's bad but I doubt it will last until then.

Enjoy on pretty much anything!


8.09.2016

VEGGIE BURGERS | DEHYDRATOR STYLE | VEGAN

Another dehydrator recipe! These take a while to "cook" but if you are super busy the prep is easy, and then you can go about your business... even if it's sleeping!




In a food processor shred the following:
2 zucchini
4 carrots
2 shallots

Set aside in large bowl.

In a Vitamix, blend the following to make the batter:
1 cup cherry tomatoes
1 tomato
A couple cured black olives
handful of sun dried tomatoes
1/4 cup flax seeds
3 tbs chia seeds
1 tbs nutritional yeast
1/4 cup almond meal flour
Spices to taste: paprika, tomato powder, garlic powder, basil, black pepper, salt

Blend the batter until smooth. Then mix it into the shredded vegetables.

Form mixture into patties and flatten/place on dehydrator sheets. This recipe will yield about 2 sheets... about 12 burgers.

Place trays in dehydrator. I "cooked" these at 125F - you can do less for raw food! (110F)

After about 4-5 hours, flip the burgers. If you can't flip them easily - they need more time!

"Cook" for another 4-5 hours until they are crispy on the outside and chewy on the inside. You can reheat in oven or dehydrator when eating these all week. Cold is tasty too on salad.

Enjoy with your favorite sauces and toppings. The cheese here is CHAO cheese.

CAULIFLOWER CRACKERS | VEGAN

Ok, fair warning - dehydrator recipes take forever. Prep is pretty brainless, but you won't have food for hours. This is a prep and forget about it situation, and if you are a raw foodist, you can just cook at a lower temp to not lose any nutrients.





Chop 1 head of cauliflower and add to Vitamix.
Blend it down until smooth to make room.

Back to blender add:
1 fresh scallion
A few sun dried tomatoes
1 small sweet red pepper
1 handful fresh basil
3 tbs flax seeds (or flax meal)
2 tbs chia seeds
Spice Blend to taste  - garlic powder, paprika, tomato powder, salt, pepper, basil, red pepper flakes

Blend all together until you get a thick paste.
Spread THINLY on dehydrator sheet. THIN for crackers. THICK for flexy wraps/tortillas.

Score the batter for crackers. They will magically dehydrate apart into little squares so you don't have to worry about cutting them later.

Place in dehydrator and "cook" at 125 deg F (110 for raw food results) for about 12-16 hours  - flipping in between. Honestly this takes patience. If you live in a humid climate that will extend the dehydrating time. Just check it every so often as you go about your business, or leave it in over night/ while you are at work - etc.

Enjoy with your favorite dips and toppings.

8.01.2016

ROASTED GARLIC DRESSING | VEGAN

If you like garlic, this one is for you!




First, let's roast some garlic. This recipe, you only need to use 1 whole BULB, but feel free to make more and store in the fridge for other uses (pasta, salads, stir fries, etc)

Peel the outer layers off of the garlic bulbs, but still keep some of the shell on to keep the cloves together. Cut the top of the garlic bulb off to expose all of the cloves. Rub some salt, pepper, and Italian spices on the cloves. Wrap up in tin foil. Cook at 375 deg (f) for about an hour. When done, the cloves will be super soft and a little brown at the top. Be sure not to burn!

Set aside and let cool before you squeeze the cloves out of the shell.

In a blender, add ALL of the cloves from just 1 of the garlic bulbs. Then add the following. Blend as you go for ease.
1 chunk fresh lemon peeled and seeded
1 cup zucchini
1 tbs Italian spices
salt and pepper to taste
1 tbs maple syrup
1 tbs balsamic vinegar (or apple cider vinegar)
1 small nub jalapeno pepper
1 tbs fire roasted tomato flakes OR 1 sun dried tomato

As you blend, add about 2 tbs olive oil OR 1/2 an avocado. This dressing needs a little fat to balance the acidity. You could even use a few tablespoons of hemp seeds.

Dress your veggies and enjoy!

7.26.2016

TUSCAN PASTA PRIMAVERA | VEGAN

This dish is the result of what happens when I have random things in the fridge and have no idea what to do with them. Not bad! This pasta dish is great for a family dinner, to make ahead for lunches, or a pot-luck. Meat-eater approved!

TUSCAN PASTA PRIMAVERA
(CLICK ON THE PICTURE TO BE TAKEN TO THE VIDEO!!! All instructions are there.)