I made biscuits and decided to bust out some gravy to go with it. I haven't made to make scratch gravy since my meat eating days so I didn't really know what I was doing. I threw a bunch of stuff in a pot and my husband really liked it. I'm putting down the recipe so I might be able to replicate it later. All measurements are approximate.
1 c water
1/2 c white wine
1 T mince garlic
1/2 c nutritional yeast
1/4 c vegan parmesan
1/2 T ground cloves
1/2 T agave nectar
1T dried basil
A dash of lemon pepper
Salt and pepper to taste
optional: corn starch slurry to thicken.
Put everything in a pot except for slurry, and boil. Add slurry to thicken and bring back to a boil.
Saturday, August 25, 2012
Friday, July 8, 2011
Easy Mac and Cheese
Well, I love mac and cheese. It is my weakness! I used to make a vegan version loaded with fat and fake cheese. I looked how many calories each serving was and I felt very guilty while I ate the whole pot. I came up with this version after reading a bunch of other vegan blogs with mac and cheese recipes that seemed too long with too much prep. This recipe makes 2 servings and can easily be multiplied.
A pot of boiling water
2 servings of your favorite pasta. I use whole wheat rotini which is 1 1/2 cups dry.
1/4 C Daiya vegan cheddar
1/4 C Daiya vegan mozzerella ( I imagine you could use another vegan cheese brand but I prefer Daiya myself.)
1/2 C Plain Soy Milk (or whatever milk as long as it's not sweetened or flavored.)
2 tsp. Nutritional yeast
1 T. Lemon juice
Pinches of basil, garlic salt and pepper
Boil your water, add your pasta, cook until it's al dente* and drain but don't rinse. While your pasta is boiling, gather all your ingredients together and measure them out. When you take the pasta out of the pot, turn the burner off. While your pasta is draining, throw the sauce ingredients into the still hot pot and place on the still hot but not as hot burner. Stir until the cheese gets melty, mix your pasta back in. Stir it up until the pasta is covered in sauce and serve.
*al dente means soft but not too soft. It should stick to your teeth but not be crunchy or mushy.
Nutritional info for the whole recipe: 658 calories, 103 carbs, 19g fat, 25g protein, 598mg sodium, 7g sugar.
Per serving: 329 calories, 52 carbs, 10g fat, 13g protein, 299mg sodium, 4g sugar.
VARIATIONS! Sometimes I throw down some spinach in the end and stir it around until it wilts. Sometime I saute some pablano peppers and faux ground beef with an extra half cup of soy milk and make chili cheeseburger mac. The possibilities are endless.
Apologies to my aunt in a small town who will not be able to pick up the fancy vegan ingredients in this recipe.
A pot of boiling water
2 servings of your favorite pasta. I use whole wheat rotini which is 1 1/2 cups dry.
1/4 C Daiya vegan cheddar
1/4 C Daiya vegan mozzerella ( I imagine you could use another vegan cheese brand but I prefer Daiya myself.)
1/2 C Plain Soy Milk (or whatever milk as long as it's not sweetened or flavored.)
2 tsp. Nutritional yeast
1 T. Lemon juice
Pinches of basil, garlic salt and pepper
Boil your water, add your pasta, cook until it's al dente* and drain but don't rinse. While your pasta is boiling, gather all your ingredients together and measure them out. When you take the pasta out of the pot, turn the burner off. While your pasta is draining, throw the sauce ingredients into the still hot pot and place on the still hot but not as hot burner. Stir until the cheese gets melty, mix your pasta back in. Stir it up until the pasta is covered in sauce and serve.
*al dente means soft but not too soft. It should stick to your teeth but not be crunchy or mushy.
Nutritional info for the whole recipe: 658 calories, 103 carbs, 19g fat, 25g protein, 598mg sodium, 7g sugar.
Per serving: 329 calories, 52 carbs, 10g fat, 13g protein, 299mg sodium, 4g sugar.
VARIATIONS! Sometimes I throw down some spinach in the end and stir it around until it wilts. Sometime I saute some pablano peppers and faux ground beef with an extra half cup of soy milk and make chili cheeseburger mac. The possibilities are endless.
Apologies to my aunt in a small town who will not be able to pick up the fancy vegan ingredients in this recipe.
Monday, June 27, 2011
Chocolate bran muffins
Ok boys and girls, this recipe was a special request from my boyfriend. He loves chocolate and high fiber food. I purposely did not make these very sweet. Too sweet things sit on my counter until someone throws it away. I think the chocolate chips are yummy blast of sweetness. If you want sweeter muffins you can add another tablespoon or two of agave but each tablespoon adds 1.2 grams of sugar.
1 c. whole wheat flour
1 c. bran
1 T. baking powder
1/4 tsp salt
2 T. cocoa powder
1 c. plain soy milk
3 T. ground flax seed
3/4 c. water
2 T. agave nectar
1 oz (by weight, not volume.) dark chocolate chips
Prepare 12 spots in a cupcake pan, preferably with cupcake papers but grease them if you don't have them. Turn on the oven at 350˚.
Throw everything but the chocolate chips in a mixer. Let it mix for about 3 minutes, if you're doing it by hand, mix it until your arm gets sore. Mix in the chocolate chips. Scoop it into your prepared cupcake pan and bake for about 15 minutes or until a toothpick comes out clean. Let them cool a bit then enjoy!
Nutrition facts for the whole recipe: 1120 calories, 220 carbs, 30g fat, 49g protein, 1010mg sodium, 45 GRAMS OF SUGAR
For each muffin: 95 calories, 18 carbs, 3g fat, 4 g protein, 84mg sodium, 4 GRAMS OF SUGAR
1 c. whole wheat flour
1 c. bran
1 T. baking powder
1/4 tsp salt
2 T. cocoa powder
1 c. plain soy milk
3 T. ground flax seed
3/4 c. water
2 T. agave nectar
1 oz (by weight, not volume.) dark chocolate chips
Prepare 12 spots in a cupcake pan, preferably with cupcake papers but grease them if you don't have them. Turn on the oven at 350˚.
Throw everything but the chocolate chips in a mixer. Let it mix for about 3 minutes, if you're doing it by hand, mix it until your arm gets sore. Mix in the chocolate chips. Scoop it into your prepared cupcake pan and bake for about 15 minutes or until a toothpick comes out clean. Let them cool a bit then enjoy!
Nutrition facts for the whole recipe: 1120 calories, 220 carbs, 30g fat, 49g protein, 1010mg sodium, 45 GRAMS OF SUGAR
For each muffin: 95 calories, 18 carbs, 3g fat, 4 g protein, 84mg sodium, 4 GRAMS OF SUGAR
Sunday, June 26, 2011
Black bean strawberry brownies
I'm trying something GLUTEN FREE! OMG I'm so scared. This recipe comes out to 4 grams of sugar per brownie. FOUR GRAMS OF SUGAR PER BROWNIE! I'm kind of in shock. I didn't know you could get such low sugar from something without pumping it full of odd chemicals.
1 15oz can of black beans drained and rinsed (about 1 1/2 cups if you cook dry beans.)
8oz strawberries
2oz unsweetened bakers chocolate
1tsp vanilla extract
1/2 c plain soy milk (or whatever kind of milk you use, just make sure it's not sweetened.)
3 T agave nectar
2 T cocoa powder
6 or 7 diced up strawberries
wax paper
Put everything but the diced up strawberries and wax paper into a blender or food processor and blend until it's smooth. Like really smooth, you shouldn't be able to tell that there was ever anything solid in there. Cover a baking sheet with wax paper and spread the mix evenly. Sprinkle in your diced strawberries and stick it in a 350˚ oven for 20 minutes or until it's not squishy.
I cut them up into 16 pieces.
Nutrition facts for total recipe: 1009 calories, 163 carbs, 34g fat, 41g protein, 1599mg sodium (mostly from the beans, it's probably less since we rinsed our beans.), 68g sugar.
Per brownie: 63 calories, 10 carbs, 2g fat, 3g protein, 100mg sodium (probably less), 4 GRAMS OF SUGAR
Notes: The next time I do this recipe, I'm going to use a smaller pan or double the recipe. They came out very thin. Also, I'm going to use the rest of the pint for the diced strawberries. I would have this time but there were some lost to nibbling.
1 15oz can of black beans drained and rinsed (about 1 1/2 cups if you cook dry beans.)
8oz strawberries
2oz unsweetened bakers chocolate
1tsp vanilla extract
1/2 c plain soy milk (or whatever kind of milk you use, just make sure it's not sweetened.)
3 T agave nectar
2 T cocoa powder
6 or 7 diced up strawberries
wax paper
Put everything but the diced up strawberries and wax paper into a blender or food processor and blend until it's smooth. Like really smooth, you shouldn't be able to tell that there was ever anything solid in there. Cover a baking sheet with wax paper and spread the mix evenly. Sprinkle in your diced strawberries and stick it in a 350˚ oven for 20 minutes or until it's not squishy.
I cut them up into 16 pieces.
Nutrition facts for total recipe: 1009 calories, 163 carbs, 34g fat, 41g protein, 1599mg sodium (mostly from the beans, it's probably less since we rinsed our beans.), 68g sugar.
Per brownie: 63 calories, 10 carbs, 2g fat, 3g protein, 100mg sodium (probably less), 4 GRAMS OF SUGAR
Notes: The next time I do this recipe, I'm going to use a smaller pan or double the recipe. They came out very thin. Also, I'm going to use the rest of the pint for the diced strawberries. I would have this time but there were some lost to nibbling.
Wednesday, June 22, 2011
Recipe Time: Sweet Potato Cookies
I have been looking for a way to have my cookies and keep my sugar intake low. I think I got it with this recipe. These cookies aren't very sweet and that's why I put raisins in them. You can use nuts or chocolate chips instead if you so desire.
You will need
1 sweet potato
1 cup oatmeal
1 T shredded coconut unsweetened
2 T agave nectar
1 T butter or margarine
1 tsp vanilla extract
1/2 tsp rum flavoring
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 cup raisins
Peel and cut the sweet potato into a large dice. Boil the sweet pieces until tender. Drain and mash, then let them cool for a few minutes. Put everything except the raisins in a bowl and mix until even. Mix in raisins. Place tablespoon size balls of dough on a greased baking sheet. I got 13 cookies out of the recipe. Bake in a preheated 350 degree oven for about 10 minutes. Let cool and enjoy!
The whole recipe has
899 calories, 177 carbs, 14 grams fat, 17 grams protein and 97 grams of sugar.
Divide that by 13 and each cookie has
69 calories, 14 carbs, 1 gram of fat, 1 gram of protein, and 7 grams of sugar.
You will need
1 sweet potato
1 cup oatmeal
1 T shredded coconut unsweetened
2 T agave nectar
1 T butter or margarine
1 tsp vanilla extract
1/2 tsp rum flavoring
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 cup raisins
Peel and cut the sweet potato into a large dice. Boil the sweet pieces until tender. Drain and mash, then let them cool for a few minutes. Put everything except the raisins in a bowl and mix until even. Mix in raisins. Place tablespoon size balls of dough on a greased baking sheet. I got 13 cookies out of the recipe. Bake in a preheated 350 degree oven for about 10 minutes. Let cool and enjoy!
The whole recipe has
899 calories, 177 carbs, 14 grams fat, 17 grams protein and 97 grams of sugar.
Divide that by 13 and each cookie has
69 calories, 14 carbs, 1 gram of fat, 1 gram of protein, and 7 grams of sugar.
Saturday, May 21, 2011
A love letter
Dearest Faux Bologna,
You are so dear to my heart. When I saw you yesterday in the small vegetarian section at the grocery store, I thought, "My what a good birthday treat that would make!" Today at lunch time, I looked in my fridge to see you sitting there ready to be a tasty treat. I grabbed half of a whole wheat pita bread, Daiya mozzarella, dijon mustard, and a few leaves a spinach. I turned on my toaster oven, laid down the pita, then you and sprinkled the faux cheese on top. I awaited anxiously. The timer dinged, I pulled my sammich out, squirted some mustard on top, carefully laid out the spinach and folded it in half. I am currently scarfing down said sammich and am overcome with joy. Thank you for being so so delicious, Faux Bologna.
Love,
Nico
You are so dear to my heart. When I saw you yesterday in the small vegetarian section at the grocery store, I thought, "My what a good birthday treat that would make!" Today at lunch time, I looked in my fridge to see you sitting there ready to be a tasty treat. I grabbed half of a whole wheat pita bread, Daiya mozzarella, dijon mustard, and a few leaves a spinach. I turned on my toaster oven, laid down the pita, then you and sprinkled the faux cheese on top. I awaited anxiously. The timer dinged, I pulled my sammich out, squirted some mustard on top, carefully laid out the spinach and folded it in half. I am currently scarfing down said sammich and am overcome with joy. Thank you for being so so delicious, Faux Bologna.
Love,
Nico
Subscribe to:
Posts (Atom)