voluptuous vegans


Boobie & Penis cupcakes
October 20, 2007, 10:52 am
Filed under: baking, cupcakes, dessert, donuts

On Thursday I had a stagette for my best friend. I had a sex toys party and to follow the theme made cuppers with boobies and penis’s on them… and mini donuts………

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let there be food….
April 14, 2007, 8:45 pm
Filed under: cheese cake, dessert, italian dishes, muffins, things to do with pizza dough

and there was! and lost of it!!!

Calezones
I’ve been wanting to make these for ages! so I did. The filling is pizza sauce, mushrooms, hot peppers, orange sweet pepper, baked seitan, mozzerella cheeze and onions. damn it was good!

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I also made more corn muffins, but will spare you of yet another picture of them, and these uber yummy coconut muffins!!! they are for work next week.

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and dessert was chocolate cheeze cake…. damn tofu is so amazing!

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we topped it with blackberry/strawberry sauce. the cake is a bit soft, it really needs to sit over night to get firm, but we wanted it now!

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vegan french toast, banana bread and lemon bars! posted by Carolina
March 4, 2007, 5:04 pm
Filed under: baking, breads, breakfast, dessert, Uncategorized, veganizing stuff

Since I became vegan I have been craving french toast. It was our Sunday breakfast growing up and my dad always made it for us. Topped with real maple syrup and butter that came from my grandfather’s farm. YUM!

I found a recipe but wasn’t completely satisfied with it, so I took the general idea and changed it up a bit. I am still working on it, so when you try this please give me feedback.

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Recipe:

makes about 8 if you use medium slices of whole wheat bread

1 cup vanilla soy milk
3 to 4 tbsps corn starch (depending how thick you want the coating on the bread)
1/2 cup chick pea flour (do not use any other kind, this is the only one that works)
1 tbsp cinnamon or nutmeg or mix up both
Oil for the frying pan
Bread.

Mix the soy milk with the corn starch and flour, mix well. Right before you are about to start dipping your bread add the cinnamon.

Heat up your pan.

If using fresh or soft bread don’t leave it in the mixture too long, the bread will fall apart. 😦

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Banana Bread
I had a tonne of ripe banana’s in the freezer so decided to make a couple loaves of banana bread. I am trying to veganize my mom’s recipe and am still working on it, so no recipe just yet. I may change my mind and post it as I want others to try it out.

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Lemon Squares
One of my favourite forums on the planet can be found over at theppk.com. I was in the kitchen forum when Isa proclaimed she invented vegan lemon squares. I LOVE lemon squares and the fact there is a vegan version made me happy. So I made them. When they were done I was confused. Why aren’t they yellow… then I realized… it’s because I used raw sugar, which is brown. To get yellow lemon squares you need white sugar. Oh well, they are super delish anyway!!!!! Here is where you will find the recipe, you will need to scroll down a bit.

Here are my brownish lemon bar pics

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I’m making pizza for dinner so recipe and pictures later!



lots ‘o’ food

today I made quite a bit of food… tomorrow there will be even more.

Here what I made today

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~Baking Powder Biscuts (from Sarah Kramer’s cookbook)

~Quinoa Stew

1 cup Quinoa
1 cup veggie broth
8 mushroom
2 ribs celery
one large can plum tomatos (use the juice)
1 small onion
3 cloves garlic
1 tsp thyme
1 tsp oregano

first saute the onions, garlic and celery, when onions are getting transluecent, throw in mushrooms, saute for a bit more, then add the Quinoa, saute for about 5 more minutes then add the broth. Bring to a boil, then simmer for another 20 minutes. Stir once in while so it doesn’t stick to the bottom of the pot.

~Chicken Flavoured Seitan (viki’s recipe)

INGREDIENTS
2 cups vital wheat gluten
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried sage
1/4 tsp cumin seed or ground cumin
1/4 tsp garlic powder
2 cups cold water
1/3 cup tamari or soy sauce
8 cups water
1/2 cup tamari or soy sauce
3 tsp chicken flavored broth powder (a vegan product available in many natural food stores)

DIRECTIONS
In a large bowl, mix together the vital wheat gluten, rosemary, thyme, sage, cumin seed, chicken flavored broth and garlic powder. In a separate bowl, combine the water and tamari or soy sauce. Using a strong spoon and mixing quickly, slowly pour liquid into gluten mixture. The gluten will develop very fast and become very rubbery and elastic. If there is any remaining dry mix, quickly add a small amount of water to soak it up. Personally once the liquid is mixed, I mix the rest with my hands. Once thoroughly mixed, knead the dough for approximately 5 minutes. Once done needing shape into a log about 10” long. Set aside to rest for 15 minutes.

In a large stock pot, combine 8 cups cold water with 1/2 cup tamari or soy sauce and vegetable stock cube or powder to taste. Cut gluten log into desired shapes, maximum 1/2 inch thick. Individually drop the gluten pieces into the cold stock. Once the dough is in the cold broth, set to boil. Once boiling reduce heat to low, cover, and simmer for 45 minutes to 1 hour. Seitan may now turned into any creation you like.

~Mini Cheese cakes (recipe to come)

~Veganized Dianne Smart’s Baked Beans (slow cooker recipe)
2 16 oz cans of Navy Beans or 1 small bag of dry Navy Beans (if you are going to use dry, soak for 24 hours in hot water.
1 1/2 cups molasses
1 1/2 cups water
1 small onion
6 slices vegan bacon
1/2 tsp powdered ginger
1 5.5 oz can of tomato paste
pepper to taste

Before placing the ingredients in the pot, make sure you spray the walls with vegetable oil, the beans may stick. In a separate bowl combine all ingredient till the beans are completely covered with sauce. Pour all ingredients into the oiled crockery and then cook on low for 8 hours. Do not use the high setting for these beans as they will cook too fast and dry out.



Sunday Cooking – Feb 4, 2007 by Carolina
February 4, 2007, 11:51 pm
Filed under: Blogroll, corn muffins, dessert, Hints and Tips, slow cooker, sunday food, Uncategorized

It’s Sunday and cooking day. I do admit I didn’t make enough food for the week. It’s been a busy website day, but I did make two items. Slow Cooker Channa Masala and Corn Muffins. Yummy! The corn muffins were perfect with the Channa Masala!

Here is a picture of my plate, it contains, a corn muffin, the Channa Masala with some Toffuti Sour Cream (I’m addicted to it), Sweet and Sour TVP (I didn’t make that one) and yes, that is white rice, I had a mouthful and gave it to someone else to eat. Once you switch to other rices, such as brown, white rice is kinda gross.

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Here is a picture of my yummy Corn Muffins. These can be eaten with a meal. I usually eat them with curry dishes or Chili, but it can also be a desert or snack or be substituted for cake when making strawberry short cake.

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The Dinner Party

Last night Janis, Anna and myself went to Viki’s for a dinner party. Viki cooked up a feast, with an Janis bringing a Lentil loaf and I brought an Asian salad. Oh and there was plenty of wine and Lychee Martini’s to go around. Below are recipes for the Lentil Loaf, sadly there is no picture for the Asian Salad. Recipes for the Baked Beans and Salmon Supreme Rolls are below. Sorry no recipe for the Pizza or Cheesecake yet.

Lentil Loaf

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LENTIL LOAF

2 c. cooked lentils
1 c. cooked brown rice
1/2 c. red peppers, chopped
1/2 c. onion, chopped
1/2 c. tomato, chopped
1/4 c. celery, chopped
1/2 c. bread crumbs
4 tbsp. tomato paste
3 tbsp. fresh parsley, chopped
2 tsp. basil
1 tsp. oregano
1/2 tsp. marjoram
1/4 tsp. hot pepper (opt.)
2 tsp. water

Combine all ingredients in large bowl. Turn into a non-stick loaf pan. Bake at 350 degrees for 45 minutes. Top with tomato sauce for last 10 minutes.

Salmon Supreme Rolls
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Baked Beans (with Seitan)
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Pizza (with Spelt Crust)
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Cheesecake (yummiest ever, if you bribe us we may put the recipe here)
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