This is really great pumpkin pie!
We will start with the crust:
• 2cups of flour (not self rising)
• 1 1/2 tbsp of sugar
•1/2 Tsp salt
•1/2 cup + 2 tbsp of vegan margarine
•2tbsp oil
•3 tbsp cold water
Mix flour , salt , and sugar in a bowl. Cut margarine into dry ingredients until it is crumbly . In a desperate bowl whisk water in oil. Add oil and water to other ingredients and mix until dough forms. Wrap in plastic wrap and refridgerate for 30 mins. Roll dough out on well floured surface. Roll until about 1/4 inch thick.
Pumpkin pie filling:
• 16 oz of pumpkin purée
•3/4 a pound of soft silken tofu
•3/4 tsp of nutmeg
•1 1/2 tsp of cinnamon
•1/2 tsp ginger
•1/2 tsp salt
•1/3 cup oil
•1 tsp vanilla
•1 cup brown sugar
•1 1/2 tbsp of molasses
Preheat oven to 350. Place all ingredients in a blender and blend until smooth. Pour into pie crust. Bake for 1hour. Allow to cool before serving.
Vegan whip cream!
•1 cup of drained and blotted soft silken tofu
•2 tbsp of powdered sugar
• 1tbsp of a natural tasting oil
• 1 tsp vanilla extract
•1/4 tsp fresh lemon juice
Place ingredients in blend or or food processor until smooth. Place in a small air tight container in refrigerator for 30 mins before serving. Should be used with in 4-6 hours of making.
Sunday, November 18, 2012
Save some money! The best ways to cut your grocery bill!
Most people believe being vegan means a much higher grocery bill, NOT TRUE! Here are some ways to stay healthy and cut cost!
1. Aldi! If your city has an Aldi , please go check it out! They always have great deals on produce , as well as other staples like almond milk, pure orange juice, etc.
2 . Clearance! Check the clearance section of the produce ailse! Most of the time big super markets cut cost on produce that is damaged or about to go bad. Don't turn away from these items! Most produce can be frozen, or a brused spot cut away.
3. Go Bananas! Bananas are the best fruit in the world! Most grocery stores will discount bananas as soon as they start to have brown spots, but the brown spots are actually a good thing! As bananas ripen so do the benefits! Bananas are also very versatile, they can be frozen, dried , they can also be used in baking to substitute for eggs.
4. Learn how to can! Sometimes we find great deals on produce but we think to ourselves really what will I do with 50 lbs of tomatoes? Can them ! I do it every year! Things that can't be canned most likely can be frozen. Please do some research before you jump head first into canning some foods can not be canned , like pumpkin and some winter squashes.
5. Grow some! I know it's turning cold but most herbs can be grown inside. I always keep a small herb garden in the window of my kitchen. Durning the summer months herbs can be grown in ubundance , even if you live in an apartment or condo. This is one of my kids favorite things to do! We have an old dresser drawers that we use. You line drawers with plastic fill with garden soil and pull each drawer out like steps going up, placing your herbs or plants on differnt levels according to size (larger on the bottom) . It's a great way for your kids to help get involved , they can help paint and decorate the outside of the drawers, help plant the garden , as well as help maintain!
6. Skip out on the frozen or prepackaged stuff! I understand sometimes we miss the hots or turkey sandwich or cheese , but these items really aren't required to make great meals. Instead of buying frozen vegan burger patties make your own! Most of us are vegans for a healthier life style who needs all of the stuff that they put in to make us think it's meat ? Not me.
7. Go frozen! No I don't mean all the stuff I just said not to buy. If you are finding yourself in a budget pinch look for frozen veggies and fruits. We can't always buy fresh organic all of the time its just not going to happen. A lot of stores will have great sales on frozen veggies so I always stock up! They are much better for you than commercial canned veggies and fruits and if you catch a great sale most of the time are much cheaper .
8. Go local! Sometimes local can be more expensive, but if you frequent a local market or get to know a group of local farmers, you can buy things in bulk at a cheaper price. Plus they are more likely to be negotiable. They would rather sell of pruduce at a cheaper price than to let it go to waste.
9. Make it your self! If you want to save money learn how to make it yourself! Want to make great vegan cupcakes well I'm going to post some great recipes here along with a lot of other great recipes! There is no need to go out and spend a fortune on something you think you can't make when trust me you can!
10. Make a budget! Each week make a budget to know how much you can spend and plan out what you will be making that week. Check sale papers to know ahead of time what's on sale so you can plan accordingly , but still stay a little flexible for those unexpected finds!
1. Aldi! If your city has an Aldi , please go check it out! They always have great deals on produce , as well as other staples like almond milk, pure orange juice, etc.
2 . Clearance! Check the clearance section of the produce ailse! Most of the time big super markets cut cost on produce that is damaged or about to go bad. Don't turn away from these items! Most produce can be frozen, or a brused spot cut away.
3. Go Bananas! Bananas are the best fruit in the world! Most grocery stores will discount bananas as soon as they start to have brown spots, but the brown spots are actually a good thing! As bananas ripen so do the benefits! Bananas are also very versatile, they can be frozen, dried , they can also be used in baking to substitute for eggs.
4. Learn how to can! Sometimes we find great deals on produce but we think to ourselves really what will I do with 50 lbs of tomatoes? Can them ! I do it every year! Things that can't be canned most likely can be frozen. Please do some research before you jump head first into canning some foods can not be canned , like pumpkin and some winter squashes.
5. Grow some! I know it's turning cold but most herbs can be grown inside. I always keep a small herb garden in the window of my kitchen. Durning the summer months herbs can be grown in ubundance , even if you live in an apartment or condo. This is one of my kids favorite things to do! We have an old dresser drawers that we use. You line drawers with plastic fill with garden soil and pull each drawer out like steps going up, placing your herbs or plants on differnt levels according to size (larger on the bottom) . It's a great way for your kids to help get involved , they can help paint and decorate the outside of the drawers, help plant the garden , as well as help maintain!
6. Skip out on the frozen or prepackaged stuff! I understand sometimes we miss the hots or turkey sandwich or cheese , but these items really aren't required to make great meals. Instead of buying frozen vegan burger patties make your own! Most of us are vegans for a healthier life style who needs all of the stuff that they put in to make us think it's meat ? Not me.
7. Go frozen! No I don't mean all the stuff I just said not to buy. If you are finding yourself in a budget pinch look for frozen veggies and fruits. We can't always buy fresh organic all of the time its just not going to happen. A lot of stores will have great sales on frozen veggies so I always stock up! They are much better for you than commercial canned veggies and fruits and if you catch a great sale most of the time are much cheaper .
8. Go local! Sometimes local can be more expensive, but if you frequent a local market or get to know a group of local farmers, you can buy things in bulk at a cheaper price. Plus they are more likely to be negotiable. They would rather sell of pruduce at a cheaper price than to let it go to waste.
9. Make it your self! If you want to save money learn how to make it yourself! Want to make great vegan cupcakes well I'm going to post some great recipes here along with a lot of other great recipes! There is no need to go out and spend a fortune on something you think you can't make when trust me you can!
10. Make a budget! Each week make a budget to know how much you can spend and plan out what you will be making that week. Check sale papers to know ahead of time what's on sale so you can plan accordingly , but still stay a little flexible for those unexpected finds!
Monday, November 12, 2012
Vegetable stock!
1 tbs olive oil
1 large onion
2 ribs of celery
2 med carrots chopped
8 cups of water
2 tbs garlic crushed
1/2 cup parsley chopped
1-2 bay leaves
1/2 teaspoon black pepper corns
1 tbs soy sauce
Sea salt to taste
In large stock pot heat olive oil over medium heat. Add carrots , onion , and celery. Cook about 5 mins. Add water and remaining ingredients. Bring to a boil then reduce heat and let simmer for about 1 hour, uncovered.
Strain through a fine- mesh sieve into another pot , pressing the juices out of the vegtables.
This can be stored in the fridge for up to 3 days, or frozen for up to 4 months.
1 large onion
2 ribs of celery
2 med carrots chopped
8 cups of water
2 tbs garlic crushed
1/2 cup parsley chopped
1-2 bay leaves
1/2 teaspoon black pepper corns
1 tbs soy sauce
Sea salt to taste
In large stock pot heat olive oil over medium heat. Add carrots , onion , and celery. Cook about 5 mins. Add water and remaining ingredients. Bring to a boil then reduce heat and let simmer for about 1 hour, uncovered.
Strain through a fine- mesh sieve into another pot , pressing the juices out of the vegtables.
This can be stored in the fridge for up to 3 days, or frozen for up to 4 months.
Vegan slow cooker stew!
Vegan vegtable stew!! Yummy
It is cold and rainy here today so we are making vegetable stew for dinner! It's super easy and kid friendly!
6 cups of vegtable stock
6 cups of tomato sauce (I use sauce that I can myself , but any organic tomato sauce will do)
2 cups of canned tomatoes (again I use tomatoes I have canned, but any organic brand should do)
2tbs of garlic
1 tbs of black pepper
A pinch of fennel seeds
Sea salt to taste
I generally use what vegtables I have in the fridge at the time, so you can get creative during this part, but I will give you a general list of amount for things I use.
6 red skin potatoes cubed but no peeled ( Can substitute purple potatoes or regular potatoes , but if you use regular potatoes peel them)
2 cups of corn cut off the cob
2 cups of snap green beans
2 cups of peas
2 cups of sliced carrots
One whole onion.
I combine all ingredients into the crock pot and set it on med heat and set the timer for about 6 hours. I place the onion in peeled but whole so that there will be the flavor of onion without actual onion pieces (the kids and myself love onions but the hubby is not so hot on them).
This can be served in a vegan bread bowl or with vegan cornbread!
It is cold and rainy here today so we are making vegetable stew for dinner! It's super easy and kid friendly!
6 cups of vegtable stock
6 cups of tomato sauce (I use sauce that I can myself , but any organic tomato sauce will do)
2 cups of canned tomatoes (again I use tomatoes I have canned, but any organic brand should do)
2tbs of garlic
1 tbs of black pepper
A pinch of fennel seeds
Sea salt to taste
I generally use what vegtables I have in the fridge at the time, so you can get creative during this part, but I will give you a general list of amount for things I use.
6 red skin potatoes cubed but no peeled ( Can substitute purple potatoes or regular potatoes , but if you use regular potatoes peel them)
2 cups of corn cut off the cob
2 cups of snap green beans
2 cups of peas
2 cups of sliced carrots
One whole onion.
I combine all ingredients into the crock pot and set it on med heat and set the timer for about 6 hours. I place the onion in peeled but whole so that there will be the flavor of onion without actual onion pieces (the kids and myself love onions but the hubby is not so hot on them).
This can be served in a vegan bread bowl or with vegan cornbread!
Saturday, November 10, 2012
Vegan lasagna!
Tonight is vegan lasagna night in my house! My kids love it! Here is the recipe!
One 16 oz box of eggless wheat lasagna noodles
24 oz of tomato sauce (I use my own that I have canned & I will give that recipe later)
2 tbs of raw garlic
About 20 basil leaves
Several sprigs of oragono
2 tomatoes sliced thin
2 bell peppers sliced into rings
One red onion sliced into rings
2 large zucchini sliced long ways into thin slices
3 cups of raw spin inch
About 12 mushrooms sliced
preheat oven to 350
First prepare the noodles as in struckws on the box. Once noodles are cooked you can begin to layer in a 9 x13 inch dish.
First place noodles so the bottom of the dishes covered. Next place mushrooms, tomato slices, spinich, Zuchini slices , bell pepper slices and onion slices. Place them so there is a layer of each. Then spread a layer of tomato sauce on top. Sprinkle 1/3 of the garlic on top of sauce, along with some of the oragono and basil leaves.
Repeat the layering process. After the second layering process is done place noodles on top and then place only tomato sauce sprinkled with the garlic, basil, and oragono.
Place in the oven for 30- 35 mins.
My kids love this! If you are missing out on the cheese there are lots of wonderful vegan cheese, vegan mozzarella would be the best to use. If you like salted food you may add salt to the veggies in-between the layers.
One 16 oz box of eggless wheat lasagna noodles
24 oz of tomato sauce (I use my own that I have canned & I will give that recipe later)
2 tbs of raw garlic
About 20 basil leaves
Several sprigs of oragono
2 tomatoes sliced thin
2 bell peppers sliced into rings
One red onion sliced into rings
2 large zucchini sliced long ways into thin slices
3 cups of raw spin inch
About 12 mushrooms sliced
preheat oven to 350
First prepare the noodles as in struckws on the box. Once noodles are cooked you can begin to layer in a 9 x13 inch dish.
First place noodles so the bottom of the dishes covered. Next place mushrooms, tomato slices, spinich, Zuchini slices , bell pepper slices and onion slices. Place them so there is a layer of each. Then spread a layer of tomato sauce on top. Sprinkle 1/3 of the garlic on top of sauce, along with some of the oragono and basil leaves.
Repeat the layering process. After the second layering process is done place noodles on top and then place only tomato sauce sprinkled with the garlic, basil, and oragono.
Place in the oven for 30- 35 mins.
My kids love this! If you are missing out on the cheese there are lots of wonderful vegan cheese, vegan mozzarella would be the best to use. If you like salted food you may add salt to the veggies in-between the layers.
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