Posts tagged "cooking"

Yummy DIY (vegan) cheese crackers
Not only are these eat-the-entire-batch-in-one-sitting good, they’re also  ridiculously easy to make, they can easily be made vegan, and they contain just 6 ingredients. Pick  up a box of Cheez-Its and you’re looking at almost 30 ingredients.

You could try to duplicate the Cheez-It recipe, but for those of you who  don’t have “partially hydrogenated soybean oil with TBHQ” on hand, or  who are sick of all that toxic plastic packaging, try mine. You’ll be surprised by how simple the recipe is!

Yummy DIY (vegan) cheese crackers

Not only are these eat-the-entire-batch-in-one-sitting good, they’re also ridiculously easy to make, they can easily be made vegan, and they contain just 6 ingredients. Pick up a box of Cheez-Its and you’re looking at almost 30 ingredients.

You could try to duplicate the Cheez-It recipe, but for those of you who don’t have “partially hydrogenated soybean oil with TBHQ” on hand, or who are sick of all that toxic plastic packaging, try mine. You’ll be surprised by how simple the recipe is!


Here’s an article I wrote last year that all you fellow DIYers might enjoy!

7 things you can make yourself instead of buying
These days you can find pretty much anything processed, prepared, packaged and waiting for you on a store shelf. But your wallet isn’t the only one paying the price for such convenience — the planet is, too. Luckily, there are a variety of everyday items — from laundry detergent to peanut butter — that you can make yourself, saving you money and giving you a sense of DIY satisfaction that’s so rare these days.

Here’s an article I wrote last year that all you fellow DIYers might enjoy!

7 things you can make yourself instead of buying

These days you can find pretty much anything processed, prepared, packaged and waiting for you on a store shelf. But your wallet isn’t the only one paying the price for such convenience — the planet is, too. Luckily, there are a variety of everyday items — from laundry detergent to peanut butter — that you can make yourself, saving you money and giving you a sense of DIY satisfaction that’s so rare these days.


We’ve perfected vegan pizza on the camp stove. Can’t wait for next month’s backpacking trip!

We’ve perfected vegan pizza on the camp stove. Can’t wait for next month’s backpacking trip!


awkwardvegans:

Chocolate-Chocolate Chip Pancakes

From Vegan with a Vengeance

1 cup plus 2 tablespoons all purpose flour

3 tablespoons cocoa powder

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup water

1 to 1 1/4 cups rice or soymilk

2 tablespoons canola oil

3 tablespoons pure maple syrup

1 teaspoon vanilla extract

1/2 teaspoon almond extract (optional, I also use chocolate extract sometimes)

1/2 cup semisweet chocolate chips

oil/spray for cooking

-In a large mixing bowl sift together the dry ingredients and create a well/hole in the flour mixture. Then add in the wet ingredients and mix it up until just combined (never overmix your batters!) and then add in the chocolate chips.

-Oil up and preheat a frying pan over medium heat.

-Ladle/spoon the pancakes out onto the frying pan. If you spoon it out in a circular motion instead of plopping it out onto the pan you will get perfect round pancakes. It takes practice, you will probably fuck the first few up.

-Cook the pancake until bubbles start to form on the top of it, a few minutes, then flip over until the bottom is browned and the pancake is evenly cooked. Serve with vegan butter and syrup.

-nom nom, motherfucker.


How to make a pizza box solar oven
Solar ovens can be used to cook food using solar energy — this way the abundant energy of the sun is tapped and no harm is done to the environment. A solar cooker is capable of cooking almost all types of foods and can reach a temperature of 250 degrees F. This oven requires twice the time consumed by a conventional oven, but the fact that it uses solar energy to cook food is quite an incentive for people to use them. Click here to learn how you can prepare a solar oven using a pizza box. 

How to make a pizza box solar oven

Solar ovens can be used to cook food using solar energy — this way the abundant energy of the sun is tapped and no harm is done to the environment. A solar cooker is capable of cooking almost all types of foods and can reach a temperature of 250 degrees F. This oven requires twice the time consumed by a conventional oven, but the fact that it uses solar energy to cook food is quite an incentive for people to use them. Click here to learn how you can prepare a solar oven using a pizza box. 


Recipe: Vegan strawberry cake
Ingredients
3 cups self-rising flour 
2 cups granulated sugar 
3/4 cup vegetable oil
 2 cups pureed organic strawberries, strained
 1 teaspoon pure vanilla extract
 Egg replacer equivalent of 4 large eggs, beaten 
*red or pink food coloring (Strawberry cakes often call for strawberry gelatin, which gives the cake a pinkish color; however, gelatin isn’t vegan. Instead, if you wish, you can add a few drops of red or pink food coloring to give your cake a brighter pink color.)

Directions1. Preheat oven to 325 degrees. Spray three 8-by-2-inch round cake pans with oil.
2. Stir together flour, sugar, oil, pureed strawberries, vanilla and eggs replacer
3. Divide batter evenly among oiled pans. Bake for 25-30 minutes, rotating the pans periodically to ensure they bake evenly. A toothpick should come out clean when inserted into the middle of the cakes, and the top should spring back when gently pressed.
4. Let cakes cool and then flip them upside down, remove pans, and allow them to cool on the other side.
5. Prepare the frosting and ice cake layers.



The cream cheese frosting I used for my mom’s birthday cake isn’t vegan, but a yummy vanilla icing would be just as good! Here’s my cream cheese frosting recipe. Enjoy!

Recipe: Vegan strawberry cake

Ingredients

  • 3 cups self-rising flour
  • 2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 2 cups pureed organic strawberries, strained
  • 1 teaspoon pure vanilla extract
  • Egg replacer equivalent of 4 large eggs, beaten
  • *red or pink food coloring (Strawberry cakes often call for strawberry gelatin, which gives the cake a pinkish color; however, gelatin isn’t vegan. Instead, if you wish, you can add a few drops of red or pink food coloring to give your cake a brighter pink color.)

Directions
1. Preheat oven to 325 degrees. Spray three 8-by-2-inch round cake pans with oil.

2. Stir together flour, sugar, oil, pureed strawberries, vanilla and eggs replacer

3. Divide batter evenly among oiled pans. Bake for 25-30 minutes, rotating the pans periodically to ensure they bake evenly. A toothpick should come out clean when inserted into the middle of the cakes, and the top should spring back when gently pressed.

4. Let cakes cool and then flip them upside down, remove pans, and allow them to cool on the other side.

5. Prepare the frosting and ice cake layers.

The cream cheese frosting I used for my mom’s birthday cake isn’t vegan, but a yummy vanilla icing would be just as good! Here’s my cream cheese frosting recipe. Enjoy!


larkcrafts:

How adorable are these Twig Caramel Apples?(The answer is so adorable!)Learn how to make these spectacular autumn treats here!

larkcrafts:

How adorable are these Twig Caramel Apples?
(The answer is so adorable!)

Learn how to make these spectacular autumn treats here!


dinnertakesitall:

Roasted chickpeas are a mighty satisfying snack food. Much to the delight of the makers of Food Inc, they are not made from corn (as is everything else, evidently). AND they’re good for you!  Best when eaten fresh out of the oven, these chickpeas are perfectly guilt-free companions to any scary-movie marathon. We used a tandoori spice mix from our cupboard to season them but the original recipe—which calls for a teaspoon each of cumin, paprika, garlic powder, and cayenne pepper—fares just as well.

Even if this weekend shapes up to be a Halloworkend, no worries! Munch and crunch on these spicy spherical darlings and spook your stress away.

Roasted Chickpeas (adapted from Fat Girl Trapped in a Skinny Body)

Ingredients- Fits on 1 large baking tray

  • 1 Large Can Chickpeas
  • 1 Tbsp Tandoori Spice
  • ½ Tbsp sugar
  • Canola oil, to drizzle
  • Salt, to sprinkle

Preheat oven to 425

Drain and rinse chickpeas, lay to dry on paper towel completely.  Some of the skins will peel away but do not discard them! They will be the crunchiest components of this creation!

Once dry, mix in medium-sized bowl with a bit of oil and toss in spices, and sugar

Lay flat on baking sheet and toast for 40-60 minutes until firm and visibly coated in a layer of crunchy goodness. 


overcoming-obstacles:

1. Tofu
The edible kind’s tasty, the musical version’s killer. Made from soybean curds, tofu’s a great low-cal protein source. The spongy beige stuff works raw, baked, grilled, or fried and easily absorbs the taste of whatever it’s cooked in— yum! Plus, it works in pretty much any traditional meat dish (and even on a stick).
2. Seitan
Sei-what? Swap meat for wheat and use this vegan alternative made from wheat gluten. The texture is pretty similar to meat’s, and like tofu, it absorbs the flavor of any sauce. Bake it, grill it, fry it (it’s not so appetizing raw)— seitan can sub for meat in fajitas or fancy up vegetable dishes.
3. Tempeh
Star of the “TLT sandwich,” tempeh’s the crunchy cousin of tofu and seitan. It’s made from soybeans, and a single serving packs as much protein as some meats. Tempeh works well in basic rice and veggie dishes, or in more exotic ones like spicy sushi, so try grilling and frying it with different flavors.
4. Okara
Made from soy pulp, okara’s high in nutrients like protein and fiber. It can replace meat and eggs in soups, stews, and omelets, and even transforms crab cakes into a vegan delicacy.
5. Quinoa
Rice is nice, but quinoa’s awesome. This grain is protein-rich (actually, it’s a complete source of protein) and offers other nutrients like magnesium and folic acid. Quinoa’s a staple in meat-free salads and pilafs. Plus, baked quinoa patties are a posh alternative to beef burgers.
6. Garbanzo Beans
Don’t be fooled by their nickname— chickpeas are an awesome meat alternative for guys, too. Most have made the beans’ acquaintance in hummus spreads, but chickpeas add protein and fiberto pretty much any meal. Hide the ham and try whipping these babies into a homemade veggie burger, or make it Mediterranean and go for the falafel.
7. Black Beans
Everyone knows they’ll make you toot, but these Mexican legumes also boast some big health benefits. Like chickpeas, black beans are a huge protein source for vegetarians. Try a black bean burger that makes the meat variety look like chopped liver, or (metaphorically) beef up a breakfast burrito.
8. Black-Eyed Peas
This Fergalicious protein source is the veggie alternative to typical Taco Bell fare. Healthy black-eyed pea tacos are as easy to prepare as any meat dish, and maybe even tastier.
9. Soybeans
Otherwise known as edamame, soybeans are a nutritious vegetarian snack. Cook like an Egyptian and whip up a meatless stew with these beans that come in almost every color of the rainbow.
10. Split Peas
Peas: It’s what’s for dinner. Other than the classic soup, these legumes also feature in vegan burgers and golden potstickers, an appetizer that’s okay to bring to a PETA party.
11. Lentils
The BFF of every low-budget, protein-hungry vegetarian, lentils are pretty easy to prepare, too. Try a meat-free stew or a vegan chili— meals that look (almost) as good as they taste.
12. Peanuts
Make like Mr. Peanut and go nuts! A handful of peanuts adds a powerful protein punch to any meatless meal. In place of chicken and rice, take a trip to the Middle East and eat couscous with roasted peanuts. And instead of beef noodles, slather on the Skippy— a little bit of peanut butter makes a sesame noodle feast. “Nut burgers” are another way to use chopped peanuts (or pretty much any kind of nut).
13. Walnuts
Kick the Cobb to the curb and choose nuts for a serious salad. Though walnuts are among the more fattening nut varieties, a handful packs a ton of protein.
14. Almonds
Sliced, slivered, and sprinkled, a serving of almonds is a sneaky way to add meatless protein. The nuts replace chicken in stir-fry recipes and make vegetable dishes a savory main course.
15. Cashews
Cashews are popular as a healthy snack— their antioxidants promote heart and bone health. But they also make a surprising appearance in meals that normally include meat and cheese, like this vegan pasta Alfredo and meatless lasagna.
16. Pumpkin
No Halloween mask’s necessary to reap the benefits of this veggie celebrity. The Greatist superfood is also an unexpected meat alternative. Skip the meat sauce and pump(kin) up the protein value of pasta with this creative recipe—  it uses the seeds and the pulp.
17. Mushrooms
Meaty in texture, a Portobello mushroom cap fits neatly inside a hamburger bun— the perfect substitution! ’Shrooms can also replace meatballs in pasta sauce. (Not sure how well they’ll work in the Lady and the Tramp spaghetti scene, though.) One caveat: Mushrooms don’t provide as much protein as most meats, so make sure to add cheese or tofu to get the same nutritive value.
18. Eggplant
Eggplant’s another vegetable with a deceptively meat-like consistency. Say, “that’s amore” again and use it like mushrooms in pasta sauce. Or veg out— don’t pig out— and fry up some eggplant bacon. Of course, it’s best to add some cheese or nuts, since vegetables don’t have the same protein value as most meats.
19. Zucchini
Zucchini’s an easy way not to miss meat in classic carnivore dishes. Try it in vegetarian lasagnafor a low-fat, high-fiber twist on the meat variety.
20. Squash
Chunks of squash have the added benefit of making meals bright orange. (If meat’s that color, consider returning it.) And while this vegetable usually turns up as a side dish, vegetarian entrees like baked risotto put it back in the spotlight. It’s best to serve the squash with an ingredient like quinoa to up protein intake.
21. Potatoes
Don’t be fooled by the Greatist “dangerfood” label: Potatoes are okay in moderation. ’Taters keep vegetarian dishes filling— try these recipes for a meat-free Mexican omelet or a squash and goat cheese gratin. Potatoes can also serve as a hearty veggie burger base.
22. Textured Vegetable Protein
TVP isn’t as popular as, say, chicken nuggets, but it’s a great source of protein and other important nutrients, and doesn’t take much preparation. Dehydrated powder rarely sounds appealing (astronauts can’t be the pickiest eaters), but TVP is actually a great way to make vegan versions ofdishes like meatloaf and chili. There are lots of different varieties, like powder, chunks, and slices. Find it in most health food stores and buy it in bulk— it lasts up to a year in a sealed container.
23. Imitation Crab
Crabs can be contagious— but the fake stuff’s safe. Friends of Sebastian can relax with this humanitarian spin on crustacean cuisine. Try these recipes for fish-free sushi and mock crab cakes. (When buying fake crab, double check that it’s the vegetarian kind, since many varieties contain fish.)
24. Eggs
Scrambled, sunny-side up, or unfertilized, there’s no wrong way to prepare this awesome protein source. Eggs can easily replace any kind of meat in a main dish. (Those looking to lower their cholesterol can stick to the whites.) Egg and cheddar quesadillas spice up the classic chicken variety. Try eggs, tomatoes and couscous for a veggie spin on meat ’n potatoes.
25. Cheese
As versatile as Katy Perry’s beau, cheese comes hot and cold. It’s a perfect protein source for vegetarians, with the added bone-healthy benefit of calcium. Use ricotta cheese on pasta instead of meat sauce, grab some goat cheese for a meat-free sandwich, or replace chicken with feta for a fancy salad.

overcoming-obstacles:

1. Tofu

2. Seitan

  • Sei-what? Swap meat for wheat and use this vegan alternative made from wheat gluten. The texture is pretty similar to meat’s, and like tofu, it absorbs the flavor of any sauce. Bake it, grill it, fry it (it’s not so appetizing raw)— seitan can sub for meat in fajitas or fancy up vegetable dishes.

3. Tempeh

  • Star of the “TLT sandwich,” tempeh’s the crunchy cousin of tofu and seitan. It’s made from soybeans, and a single serving packs as much protein as some meats. Tempeh works well in basic rice and veggie dishes, or in more exotic ones like spicy sushi, so try grilling and frying it with different flavors.

4. Okara

  • Made from soy pulp, okara’s high in nutrients like protein and fiber. It can replace meat and eggs in soups, stews, and omelets, and even transforms crab cakes into a vegan delicacy.

5. Quinoa

  • Rice is nice, but quinoa’s awesome. This grain is protein-rich (actually, it’s a complete source of protein) and offers other nutrients like magnesium and folic acid. Quinoa’s a staple in meat-free salads and pilafs. Plus, baked quinoa patties are a posh alternative to beef burgers.

6. Garbanzo Beans

  • Don’t be fooled by their nickname— chickpeas are an awesome meat alternative for guys, too. Most have made the beans’ acquaintance in hummus spreads, but chickpeas add protein and fiberto pretty much any meal. Hide the ham and try whipping these babies into a homemade veggie burger, or make it Mediterranean and go for the falafel.

7. Black Beans

  • Everyone knows they’ll make you toot, but these Mexican legumes also boast some big health benefits. Like chickpeas, black beans are a huge protein source for vegetarians. Try a black bean burger that makes the meat variety look like chopped liver, or (metaphorically) beef up a breakfast burrito.

8. Black-Eyed Peas

  • This Fergalicious protein source is the veggie alternative to typical Taco Bell fare. Healthy black-eyed pea tacos are as easy to prepare as any meat dish, and maybe even tastier.

9. Soybeans

  • Otherwise known as edamame, soybeans are a nutritious vegetarian snack. Cook like an Egyptian and whip up a meatless stew with these beans that come in almost every color of the rainbow.

10. Split Peas

  • Peas: It’s what’s for dinner. Other than the classic soup, these legumes also feature in vegan burgers and golden potstickers, an appetizer that’s okay to bring to a PETA party.

11. Lentils

12. Peanuts

  • Make like Mr. Peanut and go nuts! A handful of peanuts adds a powerful protein punch to any meatless meal. In place of chicken and rice, take a trip to the Middle East and eat couscous with roasted peanuts. And instead of beef noodles, slather on the Skippy— a little bit of peanut butter makes a sesame noodle feast. “Nut burgers” are another way to use chopped peanuts (or pretty much any kind of nut).

13. Walnuts

14. Almonds

15. Cashews

16. Pumpkin

  • No Halloween mask’s necessary to reap the benefits of this veggie celebrity. The Greatist superfood is also an unexpected meat alternative. Skip the meat sauce and pump(kin) up the protein value of pasta with this creative recipe—  it uses the seeds and the pulp.

17. Mushrooms

  • Meaty in texture, a Portobello mushroom cap fits neatly inside a hamburger bun— the perfect substitution! ’Shrooms can also replace meatballs in pasta sauce. (Not sure how well they’ll work in the Lady and the Tramp spaghetti scene, though.) One caveat: Mushrooms don’t provide as much protein as most meats, so make sure to add cheese or tofu to get the same nutritive value.

18. Eggplant

  • Eggplant’s another vegetable with a deceptively meat-like consistency. Say, “that’s amore” again and use it like mushrooms in pasta sauce. Or veg out— don’t pig out— and fry up some eggplant bacon. Of course, it’s best to add some cheese or nuts, since vegetables don’t have the same protein value as most meats.

19. Zucchini

  • Zucchini’s an easy way not to miss meat in classic carnivore dishes. Try it in vegetarian lasagnafor a low-fat, high-fiber twist on the meat variety.

20. Squash

  • Chunks of squash have the added benefit of making meals bright orange. (If meat’s that color, consider returning it.) And while this vegetable usually turns up as a side dish, vegetarian entrees like baked risotto put it back in the spotlight. It’s best to serve the squash with an ingredient like quinoa to up protein intake.

21. Potatoes

22. Textured Vegetable Protein

  • TVP isn’t as popular as, say, chicken nuggets, but it’s a great source of protein and other important nutrients, and doesn’t take much preparation. Dehydrated powder rarely sounds appealing (astronauts can’t be the pickiest eaters), but TVP is actually a great way to make vegan versions ofdishes like meatloaf and chili. There are lots of different varieties, like powder, chunks, and slices. Find it in most health food stores and buy it in bulk— it lasts up to a year in a sealed container.

23. Imitation Crab

  • Crabs can be contagious— but the fake stuff’s safe. Friends of Sebastian can relax with this humanitarian spin on crustacean cuisine. Try these recipes for fish-free sushi and mock crab cakes. (When buying fake crab, double check that it’s the vegetarian kind, since many varieties contain fish.)

24. Eggs

  • Scrambled, sunny-side up, or unfertilized, there’s no wrong way to prepare this awesome protein source. Eggs can easily replace any kind of meat in a main dish. (Those looking to lower their cholesterol can stick to the whites.) Egg and cheddar quesadillas spice up the classic chicken variety. Try eggs, tomatoes and couscous for a veggie spin on meat ’n potatoes.

25. Cheese

  • As versatile as Katy Perry’s beau, cheese comes hot and cold. It’s a perfect protein source for vegetarians, with the added bone-healthy benefit of calcium. Use ricotta cheese on pasta instead of meat sauce, grab some goat cheese for a meat-free sandwich, or replace chicken with feta for a fancy salad.