Granola-ish!

It's me, it's me!!!

I made something so easy and delicious, it temporarily freed me from my vegetative (ha! get it?!) state.  Homemade "granola" bars...not really much granola, but super good and relatively healthy and inexpensive. I made them for our four lazy teens, but then Brad and I made the mistake of trying them. If you don't hear from us, we're in our basement wearing sweat pants and eating these...

I don't have a pic of mine so I "borrowed" this one!

Granola bars!

Ingredients:

1/2 c. brown rice syrup
1/4 c. agave syrup
1 c. natural chunky peanut butter
2 tsp. vanilla

(Note: I get the brown rice syrup in the "health food" section of  Fred Meyer.  It's a great sweetener.)
Heat the syrups over medium heat until they're warm, then add the peanut butter and stir until it's combined.  Remove from heat and add the vanilla and stir. If your peanut butter doesn't have added salt, stir in 1/4 tsp. of salt.

1-1/2 c. crisp rice cereal
1 c. puffed millet cereal
2 c. quick oats

Combine the cereals in a bowl and pour the warm peanut butter mixture over the top. Stir to combine. Get your hands in there and mush it around if you need to!  Spread in a 9"x9" pan.

1 c. semi-sweet chocolate chips
3 tbsp. soy milk (or almond, coconut, hemp, etc.)

Heat the chips and milk over low heat until melty and smooth!  I actually did mine in the microwave for about a minute, but be careful, it burns easily.  Spread over the cereal mixture, refrigerate until cool, cut and EAT.

Happy Halloween and MEATLESS MONDAY!

Halloween rules over all other holidays. It stands astride a pile of cowering bunnies and leprechauns, tinsel dripping from it's fangs, one hand raised triumphantly in the air as desperate hordes of slutty nurses and slutty school girls and slutty fairies and slutty bumblebees beg for attention.  You know you want it :) 

Halloween falls on Meatless Monday this year and this video gives you the what, the why and the how.  Watch it and then go stuff your face with candy, play tricks on people, scare the crap out of some kids and make your slutty outer self match your slutty inner self!

I've been doing important things...

...as far as you know!

The end of summer was crazy and it's only getting worse with no signs of slowing down until 2012! Hopefully you have been better about incorporating veggie-based meals into your life than I have about sharing recipes for them.


I haven't tried out any new recipes lately, but it just so happens that October is VEGAN MOFO!  That's vegan month of food, and it rocks!  A whole huge list of vegan bloggers dedicate themselves to posting new recipes every single day for the month of October. The mofo site features a weekly roundup of some of the great recipes that have been posted, and on the right side of the site is a link to the entire list of participating bloggers.  Check out the Facebook page and like it :) I will like you if you do!  There are some amazing looking entries already, and if they don't inspire you to try out some vegan cooking, nothing will.


Speaking of things you need to buy for me, (we weren't but we should have been) check out the site Brandee found... Arm the Animals. I'm a small. Text me for my mailing address and thank you in advance!

Slacker!

Holy crap, two months and no posts!  Needless to say, summer has been very busy but not to worry, the vegan food has still been divine.

I started making my own pickles after reading an article in Veg News that made it sound too simple and delicious to be good. Turns out it was!  My family has been consuming them at an alarming rate :)  The recipe makes two big jars and I usually double it. I'll share the recipe after  we return from Burning Man, but essentially you just slice picking cucumbers and put them in jars, add garlic, dill and some spices, then boil a mixture of water, vinegar, salt and sugar and then pour into the jars.  Let them sit in the fridge for two days and then EAT!  I just made a batch of Indian pickled cauliflower, too. Pull my finger.

I've been making raw cashew cheese too...SO GOOD.  Simply throw raw cashews, lemon juice, garlic, water and salt into a food processor. It's great on everything, especially homemade pickles :)

Brad and I bought a Seal-A-Meal so we can take some pre-made meals to the playa. I feel like such a tool now...I can almost hear Ron Popeil shouting at me while I'm sealing my food.  I'll let you know how our food fares. We made veggie burgers, Brad's noodle meal, baked tofu and some freaking delicious Field Roast Smoked Apple Sage sausages! Hopefully we wait until we get to the playa to eat them.  Oh, we'll also be making vegan ice cream in my Play and Freeze ice cream maker!

See you post burn, suckas!!  xoxox

SPEED POST!!

I've been busy making hula hoops and drinking shots with Ashley so I have severely neglected this blog! Thankfully Kristin passed along a yummy sounding recipe...make it and tell me how much you loved it please :)

Oh and I didn't have any pictures of this dish, so you get a pic of Chili Peppers stuffed into helmets.

Super fast, healthy KICK ASS stuffed peppers

Oven at 375*
2 pkgs Uncle Ben's Ready Rice (spanish flavor)1 can black beans
6 peppers, preferably red :)
1 yellow pepper
3 green onions
3 tomatoes
1 elephant garlic clove
1/4 c cilantro
vegan cheese


Cut red peppers in half (length wise) and de-seed them, pile on a plate, cover with 3 wet paper towels and microwave for 3 min. Cook rice per directions, throw in a large bowl. Drain black beans and add to rice.Crush garlic clove into rice, chop yellow pepper, tomatoes, cilantro and green onions and add to mixture. Mix and stuff in halved red peppers, place in glass baking dish and cover lightly with cheese.
Bake for 20 min. EAT

Why yes, peanut sauce does go on EVERYTHING!

I love peanut sauce, minus the fish sauce (FYI, I love everything minus the fish sauce. I also hate people that use “FYI” so I’m compelled to use it to hurt myself…) so I decided to make my own and I’m kicking myself for not making it sooner!  I love this recipe. It’s perfect as a dip for veggies, tofu, spring rolls, salad rolls, works great on wraps, and of course it's amazing as a salad dressing!

I threw together a kind of sad salad last night (we need to go shopping) of Napa cabbage, spinach, cucumber, broccoli, snap peas and red bell peppers, tossed on some peanut sauce and called it dinner!

Peanut Sauce

4 T peanut oil

3 cloves garlic, crushed

1 T fresh ginger, minced

2 C vegetable broth

¾ C peanut butter (I use Adams chunky!)

2/3 C rice wine vinegar

1 T chili flakes

3 T agave syrup

3 T soy sauce

Squirt of Sriracha sauce

Juice from 2 limes

Heat peanut oil over medium heat in a saucepan. Add garlic and ginger and cook for about 3 minutes, being careful not to brown the garlic.  Add the remaining ingredients with the exception of the lime juice, and whisk until well combined. Reduce heat to medium high and let cook for about 8 minutes. Remove from heat and add lime juice.  It will thicken as it cooks and it will thicken even more as it cools!

Protein Sex Salad*

*results not guaranteed.

Kristin claims to have made a salad that will induce orgasm!  I'm certainly intrigued but I haven't have time to make it yet!!  You single kids, get to cooking and let me know  ;)

I'm a huge fan of Google image.  My "Sex Salad" search returned some fabulous images, but this was the very sexiest and saladiest!!

No need to thank me. The mental image of all my friends eating vegan salad and writhing in ecstasy while trying to picture anything BUT Richard Simmons nude in veggies...ahhhhhhhhhhhhhhh more than thanks enough.


Protein Sex Salad
1 cup brown rice
1 can black beans
2 Quorn chik'n cutlets chopped (I will sub a vegan brand, probably Gardein)
Yumm sauce
huge squirt of cock sauce

Mix all up and dump over a bunch of wild greens.
Die happy!