Tuesday, September 28, 2010

Vegan Pot Pie



This recipe is medium difficulty. It is complex dish and takes approximately 45 minuets to prepare and 50 minuets to cook.



I used an over-sized muffin pan for my pot pies. Find a pie pan or something that would fit.

With this recipe you need to make it in several parts. First make and allow the dough to rest then, cut and sauté vegetables, then cook the sauce, and then put it all together.

Crust:

Flour
a banana (optional)
healthy amount of vegetable margarine
salt
hot water

Mix the dough but you don't need to over knead this recipe. The vegetable shorting will keep the dough very moist and easy to manage. First add the flour, then the salt and the banana. Then add the vegetable margarine in and mix well. Then add in the hot water. Knead the dough until there is not much loose flour, if it is sticking to your hands you need to add more flour. Dough sounds hard but it is very easy, its all about the balance of the flour and the water. Once it is together cover bowl with a damp towel to retain moisture.

Cut your vegetables:

carrots cut into rounds
minced garlic
minced sweet onions
vegan boca patties (optional)
portabello mushrooms
soy sauce
sage
thyme
parsley
salt
pepper

Chop your ingredients, sauté in vegan butter or olive oil. Adding in the carrots first followed by the garlic and onions, fake meat. Lightly drizzle soy sauce over the chopped mushrooms to give it a boost of flavor and darker color before adding it to the pan. Add in the spices, and then set aside. You can add salt and other spices when you add in some of the first ingredients to the pan.


Cook sauce:

water
crushed garlic
vegetable bullion
salt and pepper
rosemary
thyme
parsley
flour to thicken

Boil water with seasonings and garlic. Whisk the flour together with water in a separate dish to prevent flour lumps. Don't forget to taste and adjust to your liking.


Same concept, but with home made apple jam.


Construct your pot pie:

On a lightly floured surface separate the appropriate amount of balls of dough for your pot pies leaving a fair amount for the pie top. Roll out and place into the designated pre floured pie dishes. You can roll the bottom pie crust over the top and pinch it together for a nice seal. Don't forget to pot air holes on your pot pie with a knife. When you take it out once its golden brown let it cool. Warning the insides will still be steaming hot. Enjoy!


These vegan pot pies toppings are pinched together to close.

Vegan Pot Pie



This recipe is medium difficulty. It is complex dish and takes approximately 45 minuets to prepare and 50 minuets to cook.



I used an over-sized muffin pan for my pot pies. Find a pie pan or something that would fit.

With this recipe you need to make it in several parts. First make and allow the dough to rest then, cut and sauté vegetables, then cook the sauce, and then put it all together.

Crust:

Flour
a banana (optional)
healthy amount of vegetable margarine
salt
hot water

Mix the dough but you don't need to over knead this recipe. The vegetable shorting will keep the dough very moist and easy to manage. First add the flour, then the salt and the banana. Then add the vegetable margarine in and mix well. Then add in the hot water. Knead the dough until there is not much loose flour, if it is sticking to your hands you need to add more flour. Dough sounds hard but it is very easy, its all about the balance of the flour and the water. Once it is together cover bowl with a damp towel to retain moisture.

Cut your vegetables:

carrots cut into rounds
minced garlic
minced sweet onions
vegan boca patties (optional)
portabello mushrooms
soy sauce
sage
thyme
parsley
salt
pepper

Chop your ingredients, sauté in vegan butter or olive oil. Adding in the carrots first followed by the garlic and onions, fake meat. Lightly drizzle soy sauce over the chopped mushrooms to give it a boost of flavor and darker color before adding it to the pan. Add in the spices, and then set aside. You can add salt and other spices when you add in some of the first ingredients to the pan.


Cook sauce:

water
crushed garlic
vegetable bullion
salt and pepper
rosemary
thyme
parsley
flour to thicken

Boil water with seasonings and garlic. Whisk the flour together with water in a separate dish to prevent flour lumps. Don't forget to taste and adjust to your liking.


Same concept, but with home made apple jam.


Construct your pot pie:

On a lightly floured surface separate the appropriate amount of balls of dough for your pot pies leaving a fair amount for the pie top. Roll out and place into the designated pre floured pie dishes. You can roll the bottom pie crust over the top and pinch it together for a nice seal. Don't forget to pot air holes on your pot pie with a knife. When you take it out once its golden brown let it cool. Warning the insides will still be steaming hot. Enjoy!


These vegan pot pies toppings are pinched together to close.

Fresh Foods!



There is nothing, nothing that is better then fresh foods that are not processed. When you are cooking add as many 'true' ingredients are you can. These tomatoes were grown in the garden and then transplanted into a hanging garden in my office. The bottom has cherry tomatoes which I harvested many today. The top contains sage, aloe vera, some lemon trees and peppermint.



The peppermint grows fast, and takes over space. I will use peppermint in many ways so far I have made it into a tea. Fresh herbs are wonderful for medicinal purposes. Before science formulated pills, herbs were the medicine of the world. They work. Big pharm doesn't want you to figure out how to heal yourself.

The problem with western medicine is that they treat the symptom while often missing the cause. Holistic medicine means that you look at everything. You don't have to live in the world they set out for you, gross old processed food in boxes.

It is best to use food that was grown locally remember to look for Non GMOs for no genetically modified ingredients, and buy organic when you can.

I know many of you have heard this all before, but there is one more reason to eat like this. Your health. If you eat arteries clogging food you will be at a much greater risk for a heart attack as well as many other chronic diseases later in life. What we put into our bodies is fuel. Use the best possible. Why is fresh vegetables the best? It is made for us! The earth made the food for us.


Monday, September 20, 2010

Yummy Rice Sauce


Yummy sauce for rice! This recipe is Vegan - This recipe is easy


Cook Rice: Remember to use jasmine rice and buy them in large sacks from an Asian store.

Grill:
Portobello Mushrooms marinaded in dark soy sauce or regular soy sauce
Sweet Onions cut into rings
If you don't have a grill mince onions and slice mushrooms, you can sauté the garlic from the sauce base and the onions instead.

Sauce Base:
Minced Garlic
Water
Bullion
Soy Sauce
Sea Salt
Pepper
Chopped Walnuts

Sauce Thickener:
equal parts corn starch and cold water


Prep your ingredients, don't forget to permeate the mushrooms with soy sauce. Grill your onions and mushrooms. Then make the sauce base, adding the grilled food near the middle and saving the walnuts for just before boiling. When your sauce starts boiling add in the premixed sauce thickener, stir gently and allow to coagulate. Plate rice and spoon on top.



Sunday, September 19, 2010

Shōyu Ramen

This recipe is Vegan - This recipe is easy

Make fresh ramen whenever you want with more ingredients then what can fit in a small packet. Stock up ingredients and enjoy whenever your in the mood.

To make your own ramen noodles follow the recipe for making egg roll wrappers and cut small or run though an angel hair pasta attachment. Allow noodles to rest in pasta nests. Visit your local Asian store for vegetarian noodles or use the noodles from the package you already have.



Ingredients:
Water
Bullion
Soy Sauce
Minced Garlic (or Minced Ginger)
Minced Onions
Mushrooms (optional)
Noodles

Heat water with bullion and soy sauce. The soy sauce will change darken the soup base and add a strong flavor be sure to be mindful about how much you are adding. Add garlic and onions right away so they can add more flavor to your base. When it is about done add in the mushrooms, followed by the noodles when the soup boils.


Enjoy :)

Ramen featured with freshly made noodles, shiitake mushrooms and garnished with bok choy.

Saturday, September 18, 2010

Why Are There No Measurements on this Site?

When you are cooking you are not just heating up something. You are forming a unique culinary experience tailored to your needs. Turning basic ingredients into hearty meals is something innate within human beings. It is in our nature to survive, in our nature to know how to cook. So listen to yourself and your instincts above all else while you are cooking.

Recipes are not about exact measurements but they are about methods. Use recipes as a guide to learn a method. Utilize ingredients that are available around you. Tear the dish down to its core and then rebuild it as you see fit.


Eat Well - Live Well
Simplicity is Key - When in doubt leave it out

Vegan Chocolate Chip 'n Mint Cookies

Prep: 10 minuets - Cooking Time: 12 minuets - This recipe is easy.

Fluffy chocolate cookies with a cooling mint glaze. Perfect for dipping in chocolate soy milk.



Cookie Dough:
Flour
Baking Soda
Baking Powder
Coca Powder
Sugar
Vegetable Margarine
Cold Water
Chocolate Chips

Glaze:
Vegan Butter (or Margarine)
Peppermint Extract
Powdered Sugar
Coca Powder


Mix the cookie dough in ascending order. Stir well and like other dough until it holds together and doesn't stick flatten into cookie pieces and place onto a floured cookie sheet. Cook for 12 minuets at 375.

With about 5 minuets left prepare your glaze. On the stove top melt your vegan butter add in powdered sugar coco powder and peppermint extract. Peppermint extract is very concentrated so go easy on it. Brush glaze onto the top of the hot cookies and allow to cool for 5 minuets.

Enjoy