Sunday, October 18, 2015

Bbq Ribs??? Yes! Vegan?? Yes! Delish? Yessssss!!

These were made from gluten steaks that I made from scratch but you can use store bought seitan meat substitute as well. 

You need to use gluten to get the "meaty" texture but extra firm tofu can work as well. 

Cut the gluten into steaks.  

Fry them lightly to brown in olive oil.  

Mmmmn.  Look at that color!

Toss them generously in sauce.  If using seitan, you need ALOT of sauce. The seitan drinks the sauce.  Don't be shy.  Get 'em liquored up!

Bake covered for 65 minutes on 350 until sauce is absorbed.  Then remove from oven. Let cool.  Then slice into ribs like seen below. 

I made my bbq sauce from bottled sauce, leftover wine, and some tamari.  

Once ribs have cooled, you will need to add more sauce. 

Are you frickin kidding me???? These are the perfect substitute for previous bbq lovers like myself who miss ribs, Etc.  

Serve with potato salad and some smoky collard greens! 

All I can say is yum, delish and move outta my way. I need to make myself a plate!  




Friday, October 16, 2015

Day In The Life Of Fast Food...My Way

Cashew cream cappuccino for breakfast. 


Mango spinach smoothie for lunch.  

Box of spring mix and organic dressing for dinner.  


Easy peasy.  Simple blender meals that are easy to prepare and a box of greens with some dressing dumped on top.  Doesn't get much easier than that. 

Bon Apetit!

Wheatgrass? Yuck! But.....

Soooo I bought a wheatgrass kit.  I'm gonna start growing my own.  But......so far the box of seeds is just sitting waiting for me to open it. Can't get much nutrition from a cardboard box. Can I?

Plan B. I found some fresh cut wheatgrass at the grocery store.  So despite all the warnings that vitamix couldn't handle the wheatgrass....I decided to try it anyway. 


I don't have a wheatgrass juicer.  So I found a blender method online and decided to try it. 

I used wheatgrass, ice cold water, and some frozen wheatgrass from the first batch I made.  (You can use a regular ice cube on the first try.)


The first batch went right into the vitamix and she whipped that wheatgrass right up with no problem. Bam! Bam!

1 cup ice cold filtered water
1/4 cup grass (This was an estimate. Who can measure grass in a cup? I mean really.....?)

Blend on high for one minute.  Strain through a fine mesh strainer into a measuring cup. 

I poured two shots. Then poured the rest in a container to freeze.  The frozen wheatgrass ice will work well for the next batch.  This is a mild batch that will help you get used to the flavor of the grass.  

Spoiler alert: It tastes like grass.  


The next batch I used: (this is a stronger batch)

1 cup of wheatgrass
1 cup of water
2 ounces of frozen wheatgrass juice. 

Blend on high for one minute. Same as above.  Strain. Pour.  Enjoy! 

Do NOT TRY THIS IN A NORMAL HUMAN BLENDER.  Vitamix is a space gadget that can handle the fibers. Your regular blender will die if you try this.  You have been warned. 

I can't say Bon Apetit.  Cus wheatgrass is yucky. But so good for you!  So DRINK UP!  

Sunday, October 4, 2015

The Sunday Brunch Series -- Homemade Tofu Scramble (for former scrambled egg lovers)

I used to love those packets of spice that you could use to sprinkle over tofu to make it like scrambled eggs.  They don't make it anymore or at least I can't find it. Bummer .....

Tofu scramble is one of my favorite substitutes for scrambled eggs. Basically you would mash some tofu, brown it and sprinkle the spice mix over it. Even an inexperienced chef can make that magic happen. 

Well....since they discontinued my favorite I thought I would try something on my own today. So into my magic genie bottle of tricks I went. And here's what I came up with. 

I chopped up a red pepper, 1/4 cup of yellow onion, 3-4 baby Portabella mushrooms, 5-6 broccoli florets, and 1/2 cup of extra firm tofu smashed up into little bits with a fork. 


First I browned the onions and tofu in about a tablespoon of olive oil on medium heat. Don't turn or flip them so the bottom continues to brown and give you that scrambled egg texture. 

Then I dumped the fresh chopped vegetables on top. 
Aren't they beautiful?!!!  Come to me my little pretties!

I simmered the whole pan on low just until the brocolli got a little soft.  (I like my veggies crunchy....you don't have to be like me.  You can eat the veggies completely raw or simmer longer to break their hearts (make them softer) :-)
Here she is all plated up.  This won't last very long. I'm starving. 

This is one serving.  Share if you must. 

Bon apetit!

Thursday, October 1, 2015

A Day In The Life ....What I Ate Today (raw vegan style)

Breakfast --- extra sexy steel cut oatmeal blueberry cookies. 
Snacks --bananas and a smoothie later in the day. 

Mango and Spinach smoothie before dinner. 

Roasted seaweed and a huge salad.  I like to take the salad and wrap it up with the sushi sheets.  

Are you kidding me???  Fricking delicious!!!! 

Raw Vegan Oatmeal Blueberry Banana Cookies!

These little gems make me want to kiss frogs and try to turn them into princes.  Lol!

Soak 1/2 cup of steel cut oats in filtered water and 2 teaspoons of raw sugar. 

Pour off water in the morning. 

Smash up one banana (chunky smash is perfect. The batter doesn't have to be smooth) 

Then stir in the oats.  

Then fold in about 1/4 cup of blueberries. Add more if you're feeling saucy!

Drop onto a dehydrator sheet and dehydrate on a low temp under 120 degrees for about 3 hours. 

I dehydrate on 145 for an hour and then turn mine down. The food still remains raw and enzymes are still intact but it hastens the process so I can eat sooner. Win. Win. 

The cookies should still be moist. The goal is the dehydrate long enough so that the batter holds together and forms a cookie.  The cookies shouldn't get hard.  


Heavenly gum drops, come to Momma!