Thursday, August 14, 2008

Creamy Potato Soup

This is a recipe that I adapted from my dad's potato soup that I hadn't eaten in YEARS since becoming vegan. It was a welcomed addition, especially with colder weather approaching. Like most soups, this is great to be flexible with, adding or subtracting ingredients as you feel necessary. I'll post what we used and leave it up to you to be moved to try something new.

-3 tbsp margarine
-1 diced up onion
-2 tablespoons minced garlic
-6 large potatoes (diced)
-3 cups PLAIN soymilk
-1 cup frozen peas
-1/2 cup chopped carrots
-1/3 cup fake bacon bits
-Seasoned salt, salt, pepper-to taste

How to:
-In soup pan, sautee onions and garlic with 1 tbsp butter.
-Add potatoes with about 2 cups of water. Bring to a boil, then let simmer until the potatoes are tender.
-When potatoes are soft, add soy milk and mash as if you were making mashed potatoes.
-Add the rest of the butter
-Add peas, carrots, bacon bits and spices. Add water for your desired consistency (less water will make more of a chowder, more water, more of a soup).
-Let soup simmer, the longer the better.

I've heard of people adding all kinds of stuff to this recipe. Adding nutritional yeast will make it cheesy. Some people have added broccoli, tomatoes, squash, etc. If you try it, comment and let me know what you added and how it worked out.

Classic Italian Bruschetta

Truly a taste of Italy, Jon and I conjured up romance by making this dish on our first date. (Awwww). Great as a side dish or the main course, I hope it will bring as many good memories to you as it did for us. Or at least a good meal.

What you will need:
1. About 1/3 cup margarine (give or take)
2. Minced garlic (fresh or in a jar)
3. 1 loaf of Italian for French bread
4. 2 large tomatoes
5. 1 large sweet onion
6. 2 tablespoons olive oil
7. Oregano, Basil, Salt, and Pepper (to taste)
8. Vegan mozzarella cheese (optional)

How to do it:
1. Heat oven to Broil
2. Cut bread lengthwise and smear margarine on generously so that the top of the bread is covered evenly. Put bread in the oven for approximately 1 minute. You just want the margarine to melt and the bread to toast slightly. Take out of the oven and set aside.
3. Dice to tomatoes and onion.
4. In a large pan, heat olive oil. Add garlic (however much you like) and sauté. Be careful not to burn it!
5. Shortly after adding the garlic to the oil, add the onions. Stir and heat the onions until they are soft, but not soggy. Add the tomatoes and spices to taste. Cook for an additional 5-10 minutes stirring often. Turn off heat when the tomatoes become softer. You don’t want them to be soggy or lose their skin.
6. Place the tomato/onion mixture on top of the bread. If you want, grate some mozzarella cheese on top as well. Replace back in the oven on Broil for another 2 minutes.
7. Remove, cut, and eat! Mmmm.

DIY Vegan Ice Cream Pie

This rivals Dairy Queen in terms of decadence and richness of flavor. Don't mess with this ice cream pie. Just eat it.

What you need to have:

-3 pints vegan butter pecan ice cream (I prefer Tofutti Better Pecan, but make your own decisions)
-1 box of those 100 calorie packs of Oreo Cookies
-1/3 cup margarine
-Magic Shell chocolate topping
-pie pan of sorts (glass or metal, doesn’t matter)

How you do it:

1. Take about 3 packages of the Oreo cookies and mash them all up. You can do this by hand or machine, whatever gets them all crumbly. The more crumbly, the better.
2. Mix the cookie crumbs with about 1/3 cup melted margarine.
3. Put the cookie mix on the bottom of the pie pan. This is acting as your piecrust, so pack it in there as tight as possible. If it doesn’t reach the edges, it’s OK. It will all still taste good. Believe me.
4. Semi-melt the ice cream so that it can be spread fairly easily with a spoon.
5. Spread a layer of ice cream onto the cookie crust. This takes maybe 1-1 1/2 tubs. Maybe 2. Play around with it.
6. Mash up the remaining Oreo cookie packages and sprinkle them over the ice cream.
7. Spread the remainder of the ice cream on top of the cookies.
8. Squirt Magic Shell over the top of the ice cream, so that the entire surface of the pie is covered. It helps to heat up the Magic Shell first because it will spread easier.
9. Place the pie in the freezer for about an hour before eating and only take it out when you are ready to eat it. Otherwise it will turn into a big, melty (but delicious) mess.
10. Slice it up like a regular pie, eat it, and tell Dairy Queen to kiss your ass because this is the best god damned ice cream cake you’ve ever eaten. Ever.

Wednesday, August 13, 2008

Coming soon!

I know, I know. I haven't posted anything new for awhile. But believe me, it's hard always coming up with brand-new-never-before-seen recipes every week. BUT, I hope to add some new one's tonight.

Up and coming is:
1. A blog all about side dishes
2. Banana apple raspberry pancakes
3. Deadly chocolate peanut butter balls (not an original of mine, but worth mentioning)
4. Vegan ice cream pie
5. "Creamy" potato soup.

Keep checking up. Something is bound to hit you in your hungry bone.

Saturday, August 2, 2008

Teriyaki Lettuce Wraps

This dish was inspired by a very similar dish I had at P.F. Changs. I was craving Chinese food the other night but wanted to put a spin on traditional stir fry. It's fresh tasting, fun to eat, and you can experiment by siding the dish with several sauces to add to the wrap.

1. 1 head of iceberg lettuce
2. 1 bag of frozen stirfry vegetables
3. 1 package Lightlife Chikin Strips (you can substitute tofu or just do a vegetable dish)
4. 1 cup white rice (uncooked) -Optional
5. 2 cups water
5. 1/4 cup of your favorite Tariyaki sauce
6. 1 tsp seasoned salt, 1 tsp pepper
7. Sauces (soy, peanut, sweet and sour, general tso's, bbq, whatever)-Optional

How to:
1. Put water in medium sized sauce pan. Add rice. Bring to a boil. Reduce heat, let simmer for 15 minutes or until water is evaporated.

2. In a large frying pan, coat with cooking spray (if necessary) and heat pan to medium high. Add Chikin Strips when hot. Add seasoned salt and pepper to strips. Cook strips until they are browning.

3. When Chikin Strips are brown, add frozen vegetables. Cover frying pan and cook until the vegetables are hot all the way through. (Try a piece to make sure)

4. When vegetables are hot, drizzle Teriyaki sauce and stir until vegetables and Chikin Strips are all well, but lightly, coated. Reduce heat to low and let sit until ready to eat.

5. Take and rinse iceberg lettuce. Hold the top of the head and cut around the heart. This will make it easier to separate. Separate lettuce leafs until you have several that are about the size of your outstretched hand. These will be the wraps for your stir fry. (This is actually more difficult than I thought it would be, so don't be discouraged if you have a couple deformed wraps)

6. Now you're ready to put it all together. Place rice and stir fry in wraps. Drizzle on whatever other sauces you'd like to use. (When I made this, I had small bowls of sweet and sour, soy, and peanut sauces ready. All 3 were delicious.) Eat like you would a soft taco.

Tip: Take the stir fry, rice, wraps, and sauces, and have them all with you at your dining area. The wraps aren't very big and this will save you time and energy from having to get up to get seconds, thirds, and fourths.

This recipe makes A LOT of food. Makes a great entree for 2 very hungry people, or excellent as an appetizer for a larger dinner party. Hope you like!