tag:blogger.com,1999:blog-91864017706912537082024-03-08T03:07:10.287-08:00The Vegan SlaughterhouseWHERE HAPPY VEGGIES COME TO DIE...The Vegan SlaughterHousehttp://www.blogger.com/profile/05720430215311696959noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-9186401770691253708.post-77536358744535231542009-11-30T19:13:00.000-08:002010-04-11T15:35:07.042-07:00Ain't it Funky Nah?Hello Foodies!<br /><br />Life has been exciting/unexciting/and tiring as usual. Thanksgiving I was sick with the flu & an ear infection, so I didn't get to make the lentil loaf I had dreamed of. However, I am feeling better now, so that is definitely something to be thankful for. I haven't posted for a couple of moon's now so I have a bit of catching up to do.<br /><br />For Breakfast a couple of days ago, I had this<br /><br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC09010.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC09010.jpg" border="0" alt="Photobucket" /></a><br /><br />I bought the cereal at Eastern Market in Detroit. It was made at the Buddhist Monk center in Hamtramck. All raw, and all natural- and I can assure you, that's exactly what it tasted like. HA<br /><br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC09011.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC09011.jpg" border="0" alt="Photobucket" /></a><br /><br />For lunch last week I had the most amazing sushi made at my favorite little vegetarian shop named Goodwells in Detroit (which also happens to be the only vegetarian shop in Detroit!)<br /><br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC08972.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC08972.jpg" border="0" alt="Photobucket" /></a><br /><br />It's made with mock salmon (made from carrots) and other assorted vegetables. Alas, I have never seen this since... I hope they make it again. <div><br /></div><div> a couple of weeks ago I made some stuffed pockets, three different types.<br /><br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC09015.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC09015.jpg" border="0" alt="Photobucket" /></a><br /><br />Samosa stuffed crusted with poppy seeds, Vegan griller stuffed crusted with flax seeds and Dr. Pregers burger crusted with black sesame seeds<br /><br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC09016.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC09016.jpg" border="0" alt="Photobucket" /></a><br /><br />I also made this bad boy, something I like to call<span style="font-style:italic;"> "The Sloppy Elvis"</span><br /><br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC09017.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC09017.jpg" border="0" alt="Photobucket" /></a><br /><br />Peanut butter/ banana goodness, that's what's up!<br /><br />For dinner a couple weeks ago I made 2 different soups, a hearty tomato vegetable and a cashew chowder<br /><br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC09021.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC09021.jpg" border="0" alt="Photobucket" /></a><br /><br />The soup contains *fresh* Roma's, corn, cabbage, carrots, yellow/green squash, green beans and some chick peas. It was perfect for the approaching cold weather. <br /><br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC08965.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC08965.jpg" border="0" alt="Photobucket" /></a><br /><br />The cashew chowder tasted amazing, It was a big hit. I didn't measure my reciepe as always, but if I could guess I think this would be around what I used;<br /><br /><span style="font-weight:bold;">6 cups water<br />2 1/2 table spoons of vegetable stock bouillon ( I love Better than Bouillon)<br />1 cup of chopped carrots<br />2 cups of chopped mustard greens<br />2 ears of corn (kernels cut off)<br />3 medium russet potatoes, cubed<br />1 1/2 cups of raw cashews<br />1/2 cup of unsweetened nutmilk<br />1/2 a large sweet yellow onion<br /></span><br />First I sauteed the onion in the soup pan with olive oil. I then added the water and veg stock bouillan. When that came to a boil, I added all the vegetables except the mustard greens (to make sure they weren't over cooked by the time the soup was done). When the vegetables were done cooking, I blended the cashews in a food processor with the nut milk, then added the mixture and the mustard greens to the soup. Lastly, I seasoned it with some garlic powder, salt and pepper. It was just lovely.<br /><br />For my birthday, my dad made me a beautiful gluten free cake<br /><br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC08979.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC08979.jpg" border="0" alt="Photobucket" /></a><br /><br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC08982.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC08982.jpg" border="0" alt="Photobucket" /></a><br /><br />I love my family, and you too :) Happy Eating Ya'll!</div>The Vegan SlaughterHousehttp://www.blogger.com/profile/05720430215311696959noreply@blogger.com6tag:blogger.com,1999:blog-9186401770691253708.post-3399139718718746522009-11-06T12:10:00.000-08:002010-04-11T15:35:57.295-07:00IT'S A BOY!<span class="Apple-style-span" style="color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande';font-size:10px;"><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=ItsaBoy.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/ItsaBoy.jpg" border="0" alt="Photobucket" /></a></span><br /><br /><br /><br /><span style="font-weight:bold;">Annnnd back to the food!<span style="font-style:italic;"></span></span><br /><br />My typical breakfast<br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC08938.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC08938.jpg" border="0" alt="Photobucket" /></a><br />spelt bagel with peanut butter, flax seeds, coconut, banana and honey.<br /><br />For dinner a couple days ago I whipped up some blue corn tacos<br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC08942.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC08942.jpg" border="0" alt="Photobucket" /></a><br /><br />They contain brown rice, mixed vegetables, lentils, black beans, & corn- topped with fresh spinach, carrots and guacamole. The sauce is made of tomatoes, chili powder, garlic, mustard powder, nutritional yeast and vegetable stock... with a smear of salsa.<br /><br />For dinner 2 night ago I made some sort of okra dish with a bean/meatball on top<br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC08955.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC08955.jpg" border="0" alt="Photobucket" /></a><br /><br />Having never cooked okra before, I had no idea what I was in for. The slimy/sticky substance that oozed out when I cut it totally threw me through a loop. I cooked it with fresh roma's, fresh garlic and corn. I then made yukon gold potato mash, topped it with the okra mix and topped that off with a meatball filled with kidney beans. It was good to everyone that ate it but I was less than thrilled, it was probably the hormones talking again.The Vegan SlaughterHousehttp://www.blogger.com/profile/05720430215311696959noreply@blogger.com1tag:blogger.com,1999:blog-9186401770691253708.post-75704933145604038792009-11-02T12:30:00.000-08:002010-04-11T15:37:27.411-07:00A Very Happy Birthday 2 Me, IndeedOn October 30th of this year, I celebrated my 26th birthday. Laughingly enough in Detroit, My date of birth is also known as Devils Night.<br /><br /><span class="Apple-style-span" style="font-weight: bold;">Devil's Night in Detroit<br /></span><br /><span class="Apple-style-span" style="font-style: italic;">"In Detroit and much of Michigan, the night is known infamously as Devil’s Night, a moniker now eternally linked with widespread arson. Devil’s Night was once, however, just a different name for more of the same: mischief. In spite of the notoriety of Devil’s Night, Detroit is not the only region to experience an escalation from pranks to arson on October, 30th. Camden, New Jersey had its own period of Mischief-Night-related arson in the 1990s that easily rivaled Detroit’s."</span><br /><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande';font-size:10px;"><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=4060575400_b69ccd08ae_o.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/4060575400_b69ccd08ae_o.jpg" border="0" alt="Photobucket" /></a></span><br /></div><div><br /></div><div>It just so happened that the two went hand in hand this month, and it was very exciting. Most importantly, I was presented a magnificent cake and was surprised with two of my favorite Detroit performers.</div><div><br /></div><div><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC_0791.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC_0791.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande';font-size:10px;"><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC_0796.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC_0796.jpg" border="0" alt="Photobucket" /></a></span><br /></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); white-space: pre;font-family:'Lucida Grande';font-size:10px;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); white-space: pre;font-family:'Lucida Grande';font-size:10px;"><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC_0798.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC_0798.jpg" border="0" alt="Photobucket" /></a><br /></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); white-space: pre;font-family:'Lucida Grande';font-size:10px;">(i'm the funky skeleton)</span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); white-space: pre;font-family:'Lucida Grande';font-size:10px;"><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC_0858.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC_0858.jpg" border="0" alt="Photobucket" /></a><br /></span></div><div><span class="Apple-style-span" style=" white-space: pre; font-family:'Lucida Grande';">The cake tasted amazing, and it was made by my very sweet friend Amber </span><br /></div><div><span class="Apple-style-span" style=" white-space: pre; font-family:'Lucida Grande';">who runs the only award winning vegetarian restaurant in the metro area. </span></div><div><span class="Apple-style-span" style=" white-space: pre; font-family:'Lucida Grande';">She made it vegan & gluten free just for me, it was a beautiful surprise!</span></div><div><span class="Apple-style-span" style=" white-space: pre;font-family:'Lucida Grande';"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande';font-size:10px;"><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC08901.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC08901.jpg" border="0" alt="Photobucket" /></a></span><br /></div><div><span class="Apple-style-span" style=" white-space: pre; font-family:'Lucida Grande';"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">mmmmm..... turntable shaped cakes taste extra yummy.</span></span></span></div><div><br /></div><div><span class="Apple-style-span" style="font-family: 'Lucida Grande'; white-space: pre; ">The party was so much fun I had to share, It was a blast for all that attended. </span><br /></div><div><span class="Apple-style-span" style="font-family: 'Lucida Grande'; white-space: pre;"><br /></span></div><div><span class="Apple-style-span" style=" white-space: pre;font-family:'Lucida Grande';"><br /></span></div><div><span class="Apple-style-span" style=" white-space: pre;font-family:'Lucida Grande';"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="color: rgb(0, 0, 153);">Now, on to the FOOD :)</span></span></span></div><div><span class="Apple-style-span" style=" white-space: pre;font-family:'Lucida Grande';"><br /></span></div><div><span class="Apple-style-span" style=" white-space: pre;font-family:'Lucida Grande';">For my breakfast of champions, I had this simple yet GREAT start</span></div><div><span class="Apple-style-span" style=" white-space: pre;font-family:'Lucida Grande';"><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC08869.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC08869.jpg" border="0" alt="Photobucket" /></a><br /></span></div><div><span class="Apple-style-span" style=" white-space: pre;font-family:'Lucida Grande';"><br /></span></div><div><span class="Apple-style-span" style=" white-space: pre;font-family:'Lucida Grande';">It's just some fresh cooked steal cut oats, with a thick maple, banana sauce. </span></div><div><span class="Apple-style-span" style=" white-space: pre;font-family:'Lucida Grande';">This dish was really easy to make, I just put some nut milk, grade B maple syrup, </span></div><div><span class="Apple-style-span" style=" white-space: pre;font-family:'Lucida Grande';">raw pecans, and a touch of arrowroot in a sauce pan, and cooked it til' it became</span></div><div><span class="Apple-style-span" style=" white-space: pre;font-family:'Lucida Grande';">a saucy texture. I lastly added fresh banana and topped it off with raw coconut. </span></div><div><span class="Apple-style-span" style=" white-space: pre;font-family:'Lucida Grande';">SO GOOD, can't wait to make it again!</span></div><div><span class="Apple-style-span" style=" white-space: pre;font-family:'Lucida Grande';"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" white-space: pre;font-family:'Lucida Grande';"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-weight: bold;">Why the funk do you eat steel cut oats?</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" font-style: italic; font-weight: bold; white-space: pre;font-family:'Lucida Grande';"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande';font-size:10px;"><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=steelcutOats.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/steelcutOats.jpg" border="0" alt="Photobucket" /></a></span><br /></div><div style="text-align: left;"><span class="Apple-style-span" style=" white-space: pre;font-family:'Lucida Grande';"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" white-space: pre; font-family:'Lucida Grande';">Well, for some it's just matter of time and preference. Steel cut oats take around 30 minutes</span></div><div style="text-align: left;"><span class="Apple-style-span" style=" white-space: pre;font-family:'Lucida Grande';">to cook, where regular oats take about 4 minutes. The longer cooking time endured however,</span></div><div style="text-align: left;"><span class="Apple-style-span" style=" white-space: pre;font-family:'Lucida Grande';">yields dramatically different results than the rolled oats. I prefer steel cut to rolled because</span></div><div style="text-align: left;"><span class="Apple-style-span" style=" white-space: pre;font-family:'Lucida Grande';">a) they are less processed</span></div><div style="text-align: left;"><span class="Apple-style-span" style=" white-space: pre;font-family:'Lucida Grande';">b) they have a great nutty flavor</span></div><div style="text-align: left;"><span class="Apple-style-span" style=" white-space: pre;font-family:'Lucida Grande';">c) the texture is firmer, chewier and more enjoyable for moi</span></div><div style="text-align: left;"><span class="Apple-style-span" style=" white-space: pre;font-family:'Lucida Grande';">d) they take longer to digest so you stay fuller, longer!</span></div><div style="text-align: left;"><span class="Apple-style-span" style=" white-space: pre;font-family:'Lucida Grande';"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" white-space: pre;font-family:'Lucida Grande';"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" white-space: pre; font-family:'Lucida Grande';">For Lunch I made what I like to lovingly call, THE BIG FAT UGLY</span><br /></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande';font-size:10px;"><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC08877.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC08877.jpg" border="0" alt="Photobucket" /></a></span><br /></div><div><span class="Apple-style-span" style="white-space: pre; font-family:'Lucida Grande';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-weight: bold;">Teese stuffed soy burger on top of a samosa patty, garlic mushrooms, and a spinach/garlic </span></span></span></div><div><span class="Apple-style-span" style="white-space: pre; font-family:'Lucida Grande';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-weight: bold;">spread on spelt bread.</span></span></span></div><div><span class="Apple-style-span" style=" white-space: pre;font-family:'Lucida Grande';"><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-size:10px;"><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC08876.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC08876.jpg" border="0" alt="Photobucket" /></a></span><br /></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande';"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);">You're probably asking yourself, What in the hell is that!?!<br /><br /></span><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);">The soy burger patty is made from the soy ground round, formed into two patties- </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);">then pressed together with a thick layer of cheddar flavored Teese in the middle. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);">I pan fried the burger for a long time to ensure it cooked all the way through. The</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);">spinach/ garlic spread is just Mediterranean garlic spread with spinach & carrots.</span></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: bold; font-size:large;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);">WHAT THE FUNK IS SPELT?</span></span></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=med_epeautre_ent.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/med_epeautre_ent.jpg" border="0" alt="Photobucket" /></a><br /></div></span></span></div><br />"Spelt is an excellent substitute for wheat. It is rich in proteins, which can represent up to 15% of its constituents, as well as in fibre, Vitamin B complex and other vitamins, and minerals like magnesium and iron. Spelt is nourishing, energizing and is easy to digest. It is generally tolerated by people who are sensitive to gluten. In 1098, Hildegard von Bingen, the famous intellectual, artist, mystic and healer, wrote: “Spelt is the best of grains. It is rich, nourishing and milder than other grains. It strengthens the body and purifies the blood of those who eat it; it lifts the human spirit and lightens one’s mood.”<br /><br />For dinner a couple days ago, I made a gluten free lasagna that tasted exactly like the real sha-bang.<br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC08934.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC08934.jpg" border="0" alt="Photobucket" /></a><br /><br />I made it with brown rice lasagna pasta, tofu ricotta, vegetables & sauce. The ricotta was mind numbingly easy. I just used tofu that had been frozen, thawed and pressed- nutritional yeast, fresh garlic, basil, sea salt and pepper. That was it, and it tasted like the real deal. I then added fresh chopped kale, collards & spinach for some green power. I squished it all together with my hands. I layered it by placing tomato sauce on the bottom, pasta noodles, fresh zucchini, then ricotta- and repeated the process over and over.<br /><br />on a side note, please enjoy this cunning picture of guard dude- taken at the outdoor Detroit market!<br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC08930.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC08930.jpg" border="0" alt="Photobucket" /></a>The Vegan SlaughterHousehttp://www.blogger.com/profile/05720430215311696959noreply@blogger.com3tag:blogger.com,1999:blog-9186401770691253708.post-56979733995519603872009-10-21T19:34:00.000-07:002010-04-11T15:38:16.500-07:00Ay-Yo kids, Eat Yo Veggies!Hello fellow foodies & potential stalkers!<br /><br />The other day for breakfast I had something I like to call, cheezy broccoli tofu. Served with some spelt bread & "sausage". mmmm.... baby likes.<br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC08845.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC08845.jpg" border="0" alt="Photobucket" /></a><br />with a blueberry shake<br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC08846.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC08846.jpg" border="0" alt="Photobucket" /></a><br /><br />On Monday night I created a savory veggie tart, if you will - or if you won't.<br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC08854.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC08854.jpg" border="0" alt="Photobucket" /></a><br />Teff crust veggie tart with a rich dill cream sauce<br /><br />First I made a quick teff flour crust made of water, oil, salt and teff. I then pressed it into a pie pan. I layered seasoned cauliflower, carrots, potatoes, celery, and baby portabella mushrooms. I used a small amount of bread crumbs to bind it all together. I finished the top layer with more potatoes and bread crumbs with spices. I also drizzled a small amount of vegetable stock over it to help add flavor while it cooked.<br /><br />The sauce is super easy. I first started with a roux, consisting of cooked down earth balance and flour. I then gradually added barley/brown rice/amaranth milk, dill, miso & garlic.<br /><br />Lastly for dinner tonight I made a big ol' stir fry, with lots of ginger, cashews & lots of brown rice miso<br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC08861.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC08861.jpg" border="0" alt="Photobucket" /></a><br />topped with Detroit grown sunflower sprouts<br /><br /><br />and here's a picture I took today of my baby belly, 17 weeks in the making.<br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=Photo145.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/Photo145.jpg" border="0" alt="Photobucket" /></a>The Vegan SlaughterHousehttp://www.blogger.com/profile/05720430215311696959noreply@blogger.com6tag:blogger.com,1999:blog-9186401770691253708.post-41604391175550229842009-10-18T19:15:00.000-07:002010-04-11T15:39:02.823-07:00"Fight the power, (soul power!)"Sometimes, all you really want is mac & cheeze. There's no way around it, and nothing else can satisfy a mac & cheeze craving but simply mac & cheeze. So what's a pregnant hormone infested girl to do? Well, make some damn mac & cheeze before someone loses an eye!<br /><br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC08840.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC08840.jpg" border="0" alt="Photobucket" /></a><br />Macadamia mac & cheese with roasted Brussels sprouts and BBQ tempeh.<br /><br />I made this mac using blended macadamia nuts. I bought a big bag of roasted macadamias a while back that I never got around to eating as is, so i decided to turn them into a nut cheeze. It turned out really well! As usual I was too lazy to weigh out all the proportions, so I don't have a receipe for how I did it. I can tell you however that I used:<br /><br />nutritional yeast, nuts, garlic, cumin, salt, turmeric and amaranth/brown rice milk for the sauce. I blended it in my food processor until it was a super creamy consistency- this took about 12 minutes.<br /><br />I cooked up some of the glorious collard greens my neighbor brought me and folded them into the sauce. The noodles I used were brown rice noodles- and I topped it with a mixture of bread crumbs, basil, salt, pepper and fresh crushed garlic. What would of made it perfect was a tad bit of crushed red pepper flake, *note to self*. I then baked it at 425 for 17 minutes.<br /><br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=n737860141_6380308_349535.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/n737860141_6380308_349535.jpg" border="0" alt="Photobucket" /></a> Bell's Two hearted pale ale battered onion rings (served with veggie burrito's Nicole style)<br /><br />(recipe for beer batter taken from Vegan appetite) http://www.veganappetite.com/<br /><br />1 cup soymilk<br />1 tsp apple cider vinegar<br />1 large onion (sweet)<br />1 cup flour (divided use)<br />1/2 tsp salt<br />1/2 tsp garlic powder<br />few grinds of pepper<br />3/4 cup beer<br />oil for frying<br /><br />Combine the milk with the apple cider vinegar. Stir together and set aside.<br /><br />Peel the onion and slice into rings about 1/2 an inch wide. Separate them and add to the milk/acv mixture. Let sit for an hour or so, stirring them every so often so they all get a dip in the liquid.<br /><br />Heat your oil to about 350 degrees using whatever you normally use to fry. Even though you don't normally fry foods, of course.<br /><br />Combine 1/2 cup flour, salt, pepper and the garlic powder in a pie plate. Then combine the beer with the remaining 1/2 cup flour in another pie plate.<br /><br />Take the rings, one at a time, and dip them in the dry flour mixture, then in the beer/flour mixture. Drop in the oil and fry until golden. Drain on a brown bag then serve those golden rings of o's.<br /><br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC07770.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC07770.jpg" border="0" alt="Photobucket" /></a> Homemade veggie chili & fresh pressed corn tortillas always hits the spot<br /><br />And here is a crazy creation I came up with on the way home from yoga, very hungry indeed!<br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC07775.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC07775.jpg" border="0" alt="Photobucket" /></a> Tempeh latkes!<br /><br />These turned out so well, I will be making them again and writing down a recipe to share. I just shredded potatoes into a bowl, added crumbled tempeh, mustard powder, garlic, fresh chives, salt and pepper. I bound them together with a small amount of tortilla flour and just fried them. They were so good, our friend that was over the day we made them actually came over the next day and asked if we had any left from yesterday because he couldn't stop thinking about them. LOL.The Vegan SlaughterHousehttp://www.blogger.com/profile/05720430215311696959noreply@blogger.com3tag:blogger.com,1999:blog-9186401770691253708.post-55225660310174965082009-10-16T14:22:00.000-07:002010-04-11T15:39:49.799-07:00wakie-wakie, eggs and bakie!<div><span class="Apple-style-span" style="color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande';font-size:10px;"><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=egginabasket.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/egginabasket.jpg" border="0" alt="Photobucket" /></a></span><br /></div>ahhh Yes, eggs in a basket. Ever since I saw the movie V for Vendetta I always wanted to make a vegan version, so I did this morning.<div><br /></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande';font-size:10px;"><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC08816.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC08816.jpg" border="0" alt="Photobucket" /></a></span><br /></div><div><br /></div><br /><br />Now I know what your thinking, egg yolks aren't that big! I didn't realize how off it looked until I made it, and if I were to make it again, I would use a smaller circle for the "yolk" center. Aside from the slight blunder I must say they were really delish.<br /><br />I used local 100% spelt bread (because I am allergic to wheat but not spelt-yippie!), and cut out a hole. Then I cut slices of organic tofu the same size, then cut smaller circles inside of the large circles. First I pan fried the "yolks" and colored them with turmeric, garlic and salt. Then I put the whole thing together and lightly pan fried it in earth balance (in the movie they use butter). Lastly I set the oven for 350 degrees and baked for 10 minutes. While I was baking I shredded the potatoes, drained them till they were totally dry (if you have a ricer, it is a great way to get the water out) and I pan fried the hash browns in olive oil with some simple seasonings. WA-LA! <br /><br />The other day my very sweet neighbors gave me some king kale from their garden. The greens were beautiful, so it was only fitting I made something beautiful to accompany them.<br /><br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC08801.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC08801.jpg" border="0" alt="Photobucket" /></a><br /><br />So I created this bad boy: Baked maple glazed pumpkin stuffed with dill pan fried tempeh, wild rice, carrots, yellow squash and local Detroit king kale in a savory brown rice miso sauce. Topped with home made candied pecans.<br /><br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC08807.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC08807.jpg" border="0" alt="Photobucket" /></a><br /><br />First I cut a pie pumpkin in half, scooped the guts out and saved the seeds. I used a pinch of salt, olive oil and cinnamon on the pumpkin. I put it on a baking sheet face up and baked for about 50 minutes at 425 degrees. 10 minutes before it was done i basted it in maple syrup. <br /><br />I pan fried the tempeh and used fresh dill, garlic a small amount of soy sauce and nutritional yeast. I set that aside.<br /><br />I then made the wild/brown rice mixture and cooked it in veggie stock and a bit of earth balance.<br /><br />I chopped up the carrots and yellow squash and cooked them down in a brown miso soup stock. Lastly I added the kale, not to over cook it, and then added the pan seared tempeh last. When the rice was done I mixed it all together.<br /><br />In a small pot I took 2 table spoons of a sugar, 2 table spoons of water and 1/4 cup of pecans. I cooked it down to a soft boil and until all the water was gone. Be careful they don't burn, it happens to the best of us. I then put them on a plate and separated them with a fork to cool.<br /><br />when everything was said and done I put the dish together. Cooking time, 2 and a half hours. The taste, priceless.<br /><br />Lastly, I made this dish a while ago. ..<br /><br />Ham & cheeze baked sandwiches<br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC06047.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC06047.jpg" border="0" alt="Photobucket" /></a><br /><br />I pan fried the crap out of thinly sliced smart dogs, then wrapped it all together in a pizza crust with some cashew cheese.<br /><br />Well that's all I got for today, happy Friday ya'll!The Vegan SlaughterHousehttp://www.blogger.com/profile/05720430215311696959noreply@blogger.com4tag:blogger.com,1999:blog-9186401770691253708.post-53130104363825457842009-08-20T08:49:00.000-07:002010-05-02T11:19:12.798-07:00I'mmmmmmmmm baaaaaaccccckkkkk!<div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-weight: bold;">"Nobody can go back and start a new beginning, but anyone can start today and make a new ending"</span></span></div><div><br /></div>WOW! I can't believe it has been sooooo long since I have blogged! There is no good excuse, so I won't even bother.<div><br /></div><div>If you are wondering whether or not I have continued cooking, I can assure you I have been... but definitely not as much. Perhaps a bout in confidence and lack of will power to blog created my over half a year hiatus, but I can only focus on the present and let go of the past.</div><div><br /></div><div>With all this being said, I better jump into the food before you all forget this is really a food blog and not just all about me!</div><div><br /></div><div>First off, the raw massaged Kale salad with sprouted quinoa and pecans. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande';font-size:10px;"><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC05962.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05962.jpg" border="0" alt="Photobucket" /></a></span><br /></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); white-space: pre;font-family:'Lucida Grande';font-size:10px;"><br /></span></div><div>Massaging kale is essential if eating the vegetable raw. Massaging breaks down cell walls and helps your body to digest it better when eaten. It also makes the green less tough and gives it a lighter texture like lettuce.<br /></div><br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC05951.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05951.jpg" border="0" alt="Photobucket" /></a><br /><br />For the dressing I used nama shoyu, lemon juice, Kenzoil (a local herb olive oil containing fresh basil, fresh garlic & spices), tahini, and a touch of maple syrup. It was amazing!<br /><br />another great dish to be had is this special creation<a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC06242.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC06242.jpg" border="0" alt="Photobucket" /></a><br />Magic Hat beer battered coconut tofu served with a coconut curry papaya sauce....mmmmmmm!<br /><br />The batter turned out so light, airy and crisp is was stunning. I used flour, coconut, a touch of salt and lots of magic hat beer. The sauce was off the hook too, I used coconut milk, yellow curry, a touch of gram masala for heat and ground up dried papaya for a kick. :)<br /><br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC06246.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC06246.jpg" border="0" alt="Photobucket" /></a><br /><br />and here we have some kick ass "meat balls" that can fool just about anyone <br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC06265.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC06265.jpg" border="0" alt="Photobucket" /></a><br /><br />I made them with vegan sausage, bread crumbs, fresh basil & garlic. Super easy, then I threw them in the deep frier for a couple of minutes until they are brown. They are atop a fresh made tomato sauce with minced squash. On the side is herb roasted potatoes.<div><br /></div><div>Next we have some fresh rolls. Stuffed with assorted vegetables, a whole-lotta avocado and fresh sunflower sprouts. With a side of homemade peanut sauce.</div><div><br /></div><div><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC06273.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC06273.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div>Lastly I have a raw desert. One of the first I have ever made, and it was fantastic. I didn't use a recipe, just my intuition.</div><div><br /></div><div><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC06277.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC06277.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div>It is a raw mulberry torte, made from mulberries picked right outside my house and raspberries from my mother in laws house. The crust is made from ground raw pecans, maple syrup, steel cut oats and a touch of young coconut. </div><div><br /></div><div><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC06184.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC06184.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div>the sauce is made from young coconut pulp and a touch of maple syrup & cinnamon- it was soooo good :)</div><div><br /></div><div style="text-align: center;"> *<span class="Apple-tab-span" style="white-space:pre"> </span>*<span class="Apple-tab-span" style="white-space:pre"> </span>*<span class="Apple-tab-span" style="white-space:pre"> </span></div><div><br /></div><div>In closing my first blog back, I would like to thank my new friend Megan for inspiring me to start back up.</div><div><br /></div><div>Thank for reading, much love to you all!</div>The Vegan SlaughterHousehttp://www.blogger.com/profile/05720430215311696959noreply@blogger.com5tag:blogger.com,1999:blog-9186401770691253708.post-84810706409039581402009-02-23T18:37:00.000-08:002010-05-02T11:41:51.650-07:00Dance, too much booty in the pantsMMMM... Tofu scramble. I haven't made one in a while, this one was awesome (and gluten free too)<br /><br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05375.jpg" /><br /><span style="font-style: italic;">buckwheat tofu scramble</span><br /><br />1 (12 oz) block firm organic tofu - pressed & crumbled<br />1 large carrot chopped<br />5 baby bella mushrooms chopped<br />1/2 medium size sweet onion chopped<br />1/2 large green bell pepper chopped<br />1/4cup corn<br />a couple handfuls of fresh spinach<br /><br />1/2 cup dry buckwheat groats<br />1 cup veg stock<br /><br />One of my most Delicious, gluten free inventions to date. First I cooked some buckwheat groats, exactly 1/2 cup buckwheat groats in 1 cup of veg stock. The groats are surprisingly mild in taste, similar to a rice.<br /><br />I then pressed a block of tofu(to get the water out), and crumbled it into a hot pan with olive oil. I then added mushrooms, onion, green pepper, carrots, and corn. Once that was cooked good and proper, I seasoned with celery salt & nutritional yeast, turmeric, & mustard powder.<br /><br />Lastly I added the cooked buckwheat groats and added fresh spinach. It was really, really good.<br /><br />For breakfast I had my usual, just a little spiced up<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05410.jpg" /><br /><span style="font-style: italic;">Almond butter, brown rice cracker, banana, dried blue berries, hemp seeds, coconut & agave</span><br /><br />And then I made this<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05415.jpg" /><br /><span style="font-style: italic;">Apple fritters with walnuts, cherries, & hemp seeds</span><br /><br />But I HAD to try it! Ever had a apple fritter doughnut? These taste just like them, only wayyy better for you.<br /><br /><span style="font-weight: bold;"><br />Here is how I made it (makes the amount shown in the picture)</span><br /><br />3/4 cup flour (I like King Arthur flour)<br />1 teaspoon baking powder<br />1/2 cup soy milk<br />2 table spoons agave nectar<br />2 teaspoons cinnamon<br />1 teaspoon nutmeg<br />1/4 cup walnuts<br />1/6 cup dried Michigan cherries<br />1 table spoon hemp seeds<br />1/3cup chopped mackintosh apple<br /><br />Garnish:<br /><br />1/4cup chopped mackintosh apple<br />1 table spoon lemon juice<br />2 teaspoons turbinado organic sugar<br /><br />I took the dry ingredients and mixed them together. Then added the wet ingredients, mixed those together then added them to the dry ingredients. Pretty easy, huh?<br /><br />Lastly I added the nuts and cherries. I let it sit in the refrigerator for 15 min. Then I fried it up in olive oil.<br /><br />I garnished it with a cut up apple I let sit in lemon juice and sugar- With drizzled maple syrup on the cakes, it was the perfect touch.<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">What the funk are hemp seeds?</span><br /><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-family: 'Lucida Grande'; font-size: 10px; white-space: pre; "><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=hemp.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/hemp.jpg" border="0" alt="Photobucket" /></a></span>Hemp seeds are the shiznit.<br /><br /><p>"Cannabis hemp seeds contain all the essential amino acids and essential fatty acids necessary to maintain healthy human life. No other single plant source provides complete protein in such as easily digestible form, not has the oils essential to life in as perfect a ratio for human health and vitality.</p> <p>Hempseed is the highest of any plant in essential fatty acids. Hempseed oil is among the lowest in saturated fats at 8% of total oil volume. The oil pressed from hempseed contains 55% linoleic acid (LA) and 25% linolenic acid (LNA). Only flax oil has more linolenic acid at 58%, but hempseed oil is the highest in total essential fatty acids at 80% of total oil volume.</p> <p>“These essential fatty acids are responsible for our immune response. In the old country the peasants ate hemp butter. They were more resistant to disease than the nobility.” The higher classes wouldn’t eat hemp because the poor ate it. - R. Hamilton, ED.D., Ph.D. Medical Researcher-Biochemist U.C.L.A. Emeritus.</p> <p>LA and LNA are involved in producing life energy from food and the movement of that energy throughout the body. Essential fatty acids govern growth, vitality, and state of mind.</p> <p>LA and LNA are involved in transferring oxygen from the air in the lungs to every cell in the body. They play a part in holding oxygen in the cell membrane where it acts as a barrier to invading viruses and bacteria, neither of which thrive in the presence of oxygen.</p> <p>The bent shape of the essential fatty acids keeps them from dissolving into each other. They are slippery and will not clog arteries like the sticky straight shaped saturated fats and the trans-fatty acids in cooking oils and shortenings that are made by subjecting polyunsaturated oils like LA and LNA to high temperatures during the refining process."</p>Excerpted from <a href="http://www.globalhemp.com/Archives/Essays/Hempseed/hempseed1.html" title="Hempseed Nutrition">Hempseed Nutrition</a> by Lynn Osburn</div><br /><br /><div style="text-align: left;">Soooo yea Kids- eat your seeds, plz!<br /></div></div>The Vegan SlaughterHousehttp://www.blogger.com/profile/05720430215311696959noreply@blogger.com34tag:blogger.com,1999:blog-9186401770691253708.post-81778701142897150132009-02-21T15:36:00.000-08:002010-04-11T15:44:33.595-07:00The snow is NOT your friend<img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05357.jpg" /><br /><br />Arg! It's Saturday and I haven't left the house! My usual Saturday is filled with a trip to take trash mountain to the recycling center, and an outing to the Eastern Market to buy fresh produce. Neither of the two were accomplished today, and now I'm stir crazy again! The snow has completely covered my car, and earlier it was too crazy out to drive (the windshield wipers on our car broke) so I have kept myself busy at home.<br /><br />Today we started off with a great fruit smoothie<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05344.jpg" /><br />I call it, <span style="font-style:italic;">"Tropical pineapple, pomegranate, raspberry"</span><br /><br />I took a cup of frozen pineapple<br />1/2 cup fresh pomegranate<br />1/4 cup raspberries<br />a banana<br />some apple juice<br /><br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05346.jpg" /><br />this was sooooooo good!<br /><br />Lunch was crafty too-<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05369.jpg" /><br /><span style="font-style:italic;">tempeh bread sticks</span><br /><br />First I took some tempeh, and boiled it. I then coated it in a generous amount of olive oil & some Italian seasoning<br /><br />I took some herb pizza dough, rolled it out.<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05349.jpg" /><br /><br />put them on a lightly sprayed pizza stone<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05351.jpg" /><br /><br />I cooked it for 10 min. at 425 like shown above, and then I took them out and moved them like so<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05359.jpg" /><br />and finished cooking them like this to make sure they cooked all the way around for another 10 min.<br /><br /><br />A couple side notes;<br /><br />I got this cool widget on the side of my blog now, and it tells me what country the people are from who are reading my blog- I am totally blown away by it! I'm getting readers from ALL over the world, it's so exciting. Today I saw that I had a reader from Gaza, and I was in total awe. I never mentioned it in my blog, but I was deeply moved by what happened over there- to who ever read my blog from there, Thank you. My heart goes out to you and yours, I send you strength and love from Detroit- You have been in my thoughts immensely. I found this not that long ago and saved it to my computer. I know it was made by a local Detroit artist<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/n684087109_2449549_7265-1.jpg" />The Vegan SlaughterHousehttp://www.blogger.com/profile/05720430215311696959noreply@blogger.com10tag:blogger.com,1999:blog-9186401770691253708.post-76635800512517305702009-02-20T16:53:00.000-08:002010-05-02T11:44:12.057-07:00the $50 pizza extravaganzaSince I'm always cooking, we thought it would be a treat to have someone else do the dirty work for a change. I decided to hit up a pizza place called Amici's in Berkley, MI known for it's green mindset and vegan pizza options.<br /><br />Now this usually would not be such a big deal, but the city where we dwell has next to NO vegan options. Granted there are a few places I can dine, but not very many. So anything vegan friendly is a scarcity to find.<br /><br />Trying out this new gluten free lifestyle I have literally been thrown into is really not fun. Actually, I hate it. I LOVE gluten filled products! I anxiously ordered the gluten free pizza option they had, and was very disappointed. Not disappointed because it was bad for being gluten free, but it was bad compared to the regular pizza dough they serve (which of course I had to try out too).<br /><br />I understand this will take some self growth and tolerance, but I have yet to find it yet. I still find myself eating things with gluten in them, but then paying for it in pain the next day. Ugh, whats a gluten loving girl to do?<br /><br />It looks great, but it wasn't really <span style="font-style: italic;">all </span>that in my book. The other issue I am coming to terms with is the absence of dairy cheese in my diet, I used to eat it on everything!<br /><br /><br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05335.jpg" /><br /><span style="font-style: italic;">Vegan whole wheat pizza with mushrooms & pineapple with tofu sticks & asparagus</span><br /><br />The tofu sticks were awesome, but a pain in the ass to pan fry. I had to flip all these bad boys by hand, making sure all sides were fried. I will say that this was worth all the time and effort tho. YUM!<br /><br />The total of both pizza's, one 12' and the other 14' came to $40- with water to drink, and only paper plates to eat off of. So the whole night came to $50 after tip. Stunned that we just payed $50 bucks for bread, we vowed to never go there again.<br /><br /> I'm excited about all the cool stuff I will learn and love about being vegan in the coming years, cooking vegan has changed everything about my life.<br /><br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05329-1.jpg" /><br /><br /><br />A couple months ago I tried to sprout raw almonds, and failed miserably. For some reason that discouraged me, and I haven't tried sprouting since. But alas, we now own a nice sprouting jar- so I am no longer afraid. This year I also plan on growing my own mushrooms on mushroom logs, so there is a lot to look forward to.<br /><br /><br /><span style="font-weight: bold;">A quick sprouting lesson for ya'll;</span><br /><br />Seeds are packed full with nutrients, but sprouted seeds are even better! As each grows, proteins, enzymes, vitamins and other nutrients increase. At the exact same time toxins and enzyme inhibitors are reduced, increasing digestibility.<br /><br /><br />c o n d i t i o n s f o r g r o w t h<br /><br />Air - as any small plant, sprouts need air to breathe, without it they will succumb to mold and rot more easily. Don’t put them in sealed containers and make sure that they get enough.<br /><br />Water - after a good soaking, sprouts need water every 12 hours at least and more if its hot. Regularity is key, if they are even slightly deprived in their first few days of life they will be permanently setback. In your efforts to keep them watered don’t drown them, they must be allowed to freely drain, else they will soon rot. If you let them dry they’ll die. If you let them soak they’ll choke.<br /><br />Warmth - sprouts need to be kept warm to germinate and grow. Optimum temperatures vary but 70 to 75 f is a good start. Don’t let them get too hot or they’ll wilt, lose vitality and die. Colder temperatures will slow growth and are good for storage, but don’t freeze them.<br /><br />Space - for best results, give your sprouts some room. Some sprouts can increase up to 30 times their size. Cramming them in a jar or overfilling a tray or bag will force them to compete for light and air, with inevitable casualties. Spread only a thin layer of seeds in trays, keep them mobile in bags and jars and remember they get bigger!<br /><br />Light - most sprouts can’t use light in the first few days of growth, and many never need it. However, any that produce leaves will eventually need light to ‘green up’. Direct sunlight should be avoided unless it’s cold, as it can overheat your crop. Most sprouts will be fine if they get indirect natural light, there is no need to keep them dark.<br /><br />Nutrients - adding liquid plant nutrients to the soak water will give the sprouts an extra boost that you will later enjoy. It is not necessary, but will increase their health, longevity and nutritional value. You can also mist the sprouts with a dilute solution after rinsing. Use a few drops of liquid kelp in water, or another organic plant feed.<br /><br />w h a t t o d o<br /><br />Soak organic seeds for 8 hours or overnight in lots of water, some larger seeds may need longer. Add a liquid feed to the water for extra nutrition.<br /><br />Rinse sprouts well at least every 12 hours. Trays need careful spraying in the beginning as it washes away mold causing fungi, but try not to move sprouts around as they root. Once they’re fixed immerse them in water for at least half a minute. Swishing them about, (and especially inverting them,) helps to remove seed hulls.<br /><br />Drain your sprouts well, standing water is a good way to encourage rot. Leave trays on an angle for a minute or so, or briefly put them on some tissue to wick the water away (don’t leave them on it or they may dry out.)<br /><br />Harvest sprouts carefully by gently pulling ripe ones out from the rest. This allows less developed ones to continue growing so you get several harvests of perfect sprouts.<br /><br />Store them in a plastic bag in a cool dark place, such as a fridge, and rinse them every 3 days or so. Most sprouts will keep at least a week like this and often longer.<br /><br />from http://www.primalseeds.org/sprouting.htmThe Vegan SlaughterHousehttp://www.blogger.com/profile/05720430215311696959noreply@blogger.com2tag:blogger.com,1999:blog-9186401770691253708.post-74532591643949578522009-02-19T14:31:00.000-08:002010-04-11T15:47:31.195-07:00I shot the Sheriff, but I didn't shoot the Hippie(or did I?)It's Sooooo cold in the D again, and I don't like it one bit. Other than that, life has been great and exciting- lots to do, just not enough time in the day.<br /><br />I am happy to announce I got the job I was talking about a couple posts ago! I will be working full time (union&benefits) with the elderly, trying to get them excited about doing different activities in a Detroit nursing home. The last couple of years I have focused my energy on working with kids and young adults, so this will be quite a change. I am excited of what I will learn and take from this experience, I will keep you updated on what the job entails as I begin to work there.<br /><br />I haven't cooked anything worth taking a picture of lately, But I guess that hasn't stopped me. <br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05312.jpg" /><br /><span style="font-style: italic;">Naan burgers & Kale</span><br /><br />See, they aren't that exciting. I will however touch on a dish I made last year that was off the chain, for some reason I was too lazy to blog about it before.<br /><br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/food2479.jpg" /><br /><span style="font-style: italic;">Italian sausage, vegetable & navy bean filo purse atop garlic rosemary white bean puree, sauteed polenta and red zin/crimini/sage reduction</span><br /><br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/food2487.jpg" /><br /><span style="font-style: italic;">the inside</span><br /><br />I will say, this was one of the most delicious things I made last year- or at least top 10. It was a rigorous process, but exciting none the less.<br /><br />First I soaked the navy beans, then cooked them in veg stock. I made a puree of half of the beans, and added fresh garlic, a bit of soy milk & some fresh rosemary and salt. The bean puree is actually hidden underneath the purse, that's why it didn't show in the picture.<br /><br />I sauteed onions, carrots, Italian sausage & the navy beans I cooked. I then took whole wheat philo-dough and lightly brushed each sheet with oil. I then made purses and forced them to close with a bit of extra olive oil.<br /><br />I sauteed the polenta in earth balance and seasoned it with pepper and salt.<br /><br />The reduction is one part veg stock that was cooked with fresh sage, then I added the red zin and crimini mushrooms. I cooked it down for a long time, then lastly added a small amount of arrowroot to thicken it.<br /><br />TAA-DAA!<br /><br /><br /><span style="font-family:georgia;"><span style="font-weight: bold;"><span style="font-size:130%;">DETROIT, WHAT!?</span></span></span>!<br /><span style="font-weight: bold;"></span>The Vegan SlaughterHousehttp://www.blogger.com/profile/05720430215311696959noreply@blogger.com2tag:blogger.com,1999:blog-9186401770691253708.post-76269578584602393272009-02-16T15:42:00.000-08:002010-04-11T15:48:14.495-07:00Happy Heart DayHere is a brief A&E video on the history of Feb. 14th<br /><object width="480" height="295"><param name="movie" value="http://www.youtube.com/v/QWzEL_brPvo&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/QWzEL_brPvo&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="295"></embed></object><br />hmmm...interesting.<br /><br />Our neighbors & friends helped us to celebrate this special occasion in more ways than one. First we had some wonderful appetizers and a great bottle of wine to help us finish it up.<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05272.jpg" /><br /><span style="font-style:italic;">red & green bell pepper meatballs, marinara sauce. Strawberry dark chocolate cupcakes, dark chocolate pudding icing<br /></span><br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05274-1.jpg" /><br /><br />The meatballs were super easy to make. I used vegan sausage, whole grain breadcrumbs, basil, oregano, some seasoning spice, green & red bell peppers & nutritional yeast. Mixed it all by hand, made the balls, pan fried them up then put them in the oven at 325 for 15 min. They went really fast. I garnished them with hearts I cut out of a red bell pepper.<br /><br />The cupcake batter recipe came right out of <span style="font-style:italic;">Vegan Cupcakes Take Over the World</span> I just added dark chocolate chips and chopped up strawberry pieces.<br /><br />The icing I made myself from firm tofu, cocoa powder, powdered sugar, dark chocolate chips, & vanilla. It tastes like an amazing thick pudding frosting- the best!<br /><br />We had an amazing night. We went to the Detroit Music Hall and saw Talib Kweli and an awesome poetry slam that was out of control. Then we headed off to Oslo went to party with our homies @ their clothing & skateboard store; Division Street Boutique.<br /><br />check out their clothing on the website<br /><a href="http://www.shop.divisionstreetboutique.com/">http://www.shop.divisionstreetboutique.com</a>The Vegan SlaughterHousehttp://www.blogger.com/profile/05720430215311696959noreply@blogger.com7tag:blogger.com,1999:blog-9186401770691253708.post-9037737676206196262009-02-13T11:16:00.000-08:002010-04-11T15:49:30.875-07:00Blog it like it's hotSo much to blog about, so little time. First for a laugh- I found these last year in eastern market and just found the pictures, I thought I would share<br /><br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC04044.jpg" /><br /><br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC04046.jpg" /><br /><br />Isn't Hazel the cutest?<br /><br />Now that I got that out of way, lets talk about the joys of almond butter<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05244.jpg" /><br /><br /><br />Almonds are amazing for you. I always buy the raw organic almond butter, to make sure I am getting all the benefits almonds have to offer me.<br /><br />"Almonds are a very good source of vitamin E and manganese. Almonds are a good source of magnesium, copper, riboflavin (vitamin B2), and phosphorus. Fortunately, although one-quarter cup of almonds contains about 18 grams of fat, most of it (11 grams) is heart-healthy monounsaturated fat.<br /><br />Although nuts are known to provide a variety of cardio-protective benefits, many avoid them for fear of weight gain. A prospective study published in the journal Obesity shows such fears are groundless. In fact, people who ate nuts at least twice a week were much less likely to gain weight than those who almost never ate nuts.<br /><br />The 28-month study involving 8,865 adult men and women in Spain, found that participants who ate nuts at least two times per week were 31% less likely to gain weight than were participants who never or almost never ate nuts."<br /><br /><span style="font-style:italic;">Wood, Rebecca. The Whole Foods Encyclopedia. New York, NY: Prentice-Hall Press; 1988 1988. PMID:15220.</span><br /><br /><br /><br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05251.jpg" /><br /><span style="font-style:italic;">almond butter sesame brown rice cake with bananas</span> by far one of my favorite morning meals.<br /><br />The shake of the day was great as always...<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05241.jpg" /><br /><span style="font-style:italic;">peanut butter banana & chocolate shake</span><br /><br />It sounds easy, cuz it is easy!<br /><br />2 cups chocolate soy/almond/hemp milk<br />1/4 cup organic peanut butter<br />1 banana<br />(chocolate chips optional, and awesome)<br /><br /><br />Lunch was more than edible also. I made some hearty vegetable soup, and added some pasta <br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05259.jpg" /><br /><br />It has veg stock, tomato paste, corn, peas, kidney beans, potatoes, broccoli, string beans, basil, oregano and spices.<br /><br />And most importantly, dinner was awesome & I made the entire meal in 30 min.!<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05261.jpg" /><br /><br />Having worked and lived in a kitchen for most of my life, I have an internal clock and cooking system that has never failed me. I NEVER use a timer for anything I make or bake- even baked good, I just KNOW when they are done. It's weird, and I can't explain it, but I will walk away from an oven, and come back when my internal buzzer goes off- and I never burn things or over cook- it's a phenomenon really.<br /><br />Here's how I timed it. First I took this stuff<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC04451.jpg" /><br /><br />and I re hydrated it. Whenever you use dehydrated soy protein, it's soooo important to rehydrate it, and rinse it clean of the water you used to do so in. I take it, but it in a pot for 10 min. then I rinse it clean with cold water several times once it is puffy and ready to use.<br /><br />In another bowl, I take a tortilla flour mixture, and knead it into a ball for 5 min. I then let that sit for 15 min.<br /><br />In a soup pan I take the re-hydrated soy and cook it with a half cup of water, some tomato paste, corn, black beans, veg bouillon, chili powder, garlic powder, mustard powder, Cayenne pepper and salt. I let that simmer on low while I make the other stuff.<br /><br />In a food processor I take a handful of raw cashews, nutritional yeast, cumin, turmeric, veg stock, garlic and salt. I process the heck out of it til it's really creamy. I put this in a pot and heat on low.<br /><br />I then take my tortilla press, straight from Mexico<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/452797v1.jpg" /><br />and press those little suckers into flat goodness.<br /><br />I then fry up the tortillas. Top them with the "meat" mixture, cheese sauce and fresh greens. Slices of avocado always top it off.<br /><br />I made these last year, the difference is I added orange & yellow bell pepper<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC04406.jpg" /><br /><br />and of course no meal would be complete without desert<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05267.jpg" /><br />papaya, kiwi, grapes, grapefruit, black berries & blueberries- oh my!<br /><br />Happy eating to you and yours- and never forget, you are what you eat!The Vegan SlaughterHousehttp://www.blogger.com/profile/05720430215311696959noreply@blogger.com6tag:blogger.com,1999:blog-9186401770691253708.post-576338908375141262009-02-08T20:16:00.000-08:002010-04-11T15:59:29.960-07:00Yo momma, Yo Daddy, Yo Sista's a Vegan<span style="color: rgb(255, 255, 255);font-family:arial;font-size:100%;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);">S</span><span class="Apple-style-span" style="color: rgb(0, 0, 0);">o it actually warmed up this weekend, and it was oh so very exciting! You can really smell the spring coming, even if it was for just a couple of days. On Friday I was at a big party and someone had the nerve to steal my jacket! (I would like to take a moment of silence for one of my few & favorite jackets, I will never forget you.) The funny thing is, when you live in Detroit it's hard to trust anyone, even people you know or think you know. Just when you want to trust all others around you and believe that all people are inherently good, something always reminds you that some people just </span><span style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);">can't</span></span><span class="Apple-style-span" style="color: rgb(0, 0, 0);"> respect anyone or anything, and when you let your guard down it's easy to get burned. Well I got burned </span><span style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);">again</span></span><span class="Apple-style-span" style="color: rgb(0, 0, 0);">, but all I can say is karma always comes back to those who steal, and whoever has my jacket will surely get what is coming to them.<br /></span><br />Enjoy my jacket, jackass.<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC04576.jpg" /><br /><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><br />So enough about my boring existence, lets get to the damn food!<br /><br />Shake it baby, shake it!</span><br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05212.jpg" /><br /><br />I always try to make at least one smoothie a day. The other day I made an amazing raspberry smoothie- it contained;<br /><br />1 cup raspberries<br />1/2 cup of blueberries<br />1 banana<br />3 cups organic soy milk<br />1/4 cup coconut milk<br />4 table spoons flax seed powder<br />2 table spoons agave nectar<br /><br />this smoothie will hold you over til lunch, no doubt.<br /><br />Now I made this a couple of days ago, but I've been so excited to share it with all of you<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05220.jpg" /><br />"amaranth breakfast pudding"<br /><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><br />I LOVE rice pudding. The other day my manz and I went out to our favorite Mediterranean spot, and we were waited on by our favorite cute server who always hooks us up phat. She gave us some rice pudding, and I didn't have the heart to tell her we don't eat products with milk ( well to be honest very very rarely I have been known to eat some real cheese, but it is NEVER as satisfying as I want it to be. Needless to say I smiled and thanked her kindly, and fed it to my dogs. Watching them gobble the creamy goodness sparked my inspiration for some vegan rice-like pudding.<br /><br />Our kitchen is always stocked, and we had a butt-load of amaranth just sitting around waiting to be consumed. The next morning I made the pudding and it was a knockout!<br /><br />you will need;</span><br />1 cup amaranth<br />2 cups soy/rice/almond milk<br />1/4 cup of coconut milk<br />4 table spoons agave nectar<br />2 table spoons maple syrup<br />1/4 cup shredded coconut<br />2 tablespoons flax seed powder<br />a pinch of cinnamon<br />a pinch of nutmeg<br />vanilla extract or the inside of 1 dried vanilla bean<br />3 tablespoons arrowroot powder<br /><br /><br />1. First I took a soup pot and put some olive oil in it. I then lightly toasted the amaranth until it lightly popped.<br /><br />2. I then washed the amaranth off in some cold water, and cooked it down with 2 1/2 cups of water for 25 min.<br /><br />3. After the amaranth was fully cooked, I then added the soy milk and all the other ingredients except the arrowroot powder.<br /><br />4. I then cooked together the remaining ingredients for another 20 min.<br /><br />5. lastly I added the arrowroot to thicken it even further.<br /><br />this dish is delish, and I have eaten it cold and warm- it is awesome both ways!<br /><br /></span> <div style="text-align: center; color: rgb(255, 255, 255);font-family:arial;"><span style="font-size:100%;"><br /><span style="font-style: italic; font-weight: bold;">what the funk is amaranth & why do you eat it?</span><br /><br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/i-amaranth.jpg" /><br /><br /></span><p style="text-align: left;"><span style="font-size:100%;">A</span><span style="font-size:100%;">maranth <span style="color: rgb(64, 0, 64);">(Amaranthus) </span>has a colorful history, is highly nutritious, and the plant itself is extremely attractive and useful. Amaranth was a staple in the diets of pre-Columbian Aztecs, who believed it had supernatural powers and incorporated it into their religious ceremonies. Before the Spanish conquest in 1519, amaranth was associated with human sacrifice and the Aztec women made a mixture of ground amaranth seed, honey or human blood then shaped this mixture into idols that were eaten ceremoniously. This practice appalled the conquistadors who reasoned that eliminating the amaranth would also eliminate the sacrifices. The grain was forbidden by the Spanish, and consequently fell into obscurity for hundreds of years. If not for the fact that the cultivation of amaranth continued in a few remote areas of the Andes and Mexico, it may have become extinct and completely lost to us. </span></p><div style="text-align: left;"><span style="color: rgb(0, 0, 0);font-size:100%;">Amaranth has a "sticky" texture that contrasts with the fluffier texture of most grains and care should be taken not to overcook it as it can become "gummy." Amaranth flavor is mild, sweet, nutty, and malt like, with a variance in flavor according to the variety being used.</span><span style="font-size:100%;"><br /></span></div><div style="text-align: left;"><span style="font-size:100%;"><br /></span><span style="font-size:100%;">Amaranth seed is high in protein (15-18%) and contains respectable amounts of lysine and methionine, two essential amino acids that are not frequently found in grains. It is high in fiber and contains calcium, iron, potassium, phosphorus, and vitamins A and C. </span><span style="font-size:100%;"><br /></span><span style="color: rgb(0, 0, 0);font-size:100%;"><p>The fiber content of amaranth is three times that of wheat and its iron content, five times more than wheat. It contains two times more calcium than milk. Using amaranth in combination with wheat, corn or brown rice results in a complete protein as high in food value as fish, red meat or poultry. </p></span><span style="font-size:100%;">Amaranth also contains tocotrienols (a form of vitamin E) which have cholesterol-lowering activity in humans. Cooked amaranth is 90% digestible and because of this ease of digestion, it has traditionally been given to those recovering from an illness or ending a fasting period. Amaranth consists of 6-10% oil, which is found mostly within the germ. The oil is predominantly unsaturated and is high in linoleic acid, which is important in human nutrition.<br /><br />taken from </span><span style="color: rgb(0, 0, 0);font-size:100%;"><a href="http://www.amazon.com/exec/obidos/ISBN=0870408984/healthbeyondonliA/">Complete Whole Grain Cookbook</a>, by Aveline Kushi<br /><br /><br />For dinner a couple days ago I made a fantastic Indian spread, all it needed was some naan to top it off. BEHOLD MY CREATION<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05217.jpg" /><br /><span style="font-style: italic;">Spiced curried tofu with upma, finished with a curry coconut cilantro sauce<br /><br /></span>This was way easier to make than it looks. First I cooked the tofu. I made a mixture of raw curry powder, gram masala, mustard powder, ginger, garlic, turmeric & salt. I lightly coated the pieces of tofu with a canola oil spray, and then caked on the mixture goodness. I then pan fried them bad boys. At the end I added coconut oil to make them extra tasty.<br /><br />Upma is a traditional Indian dish served as either a breakfast dish, or savory side to any meal. The upma I made is derived of semolina. It has green chile peppers and coriander leaves in it. I added cooked peas and carrots at the end. Upma cooks up really fast, and tastes great. It can also be made of rice.<br /><br />The coconut curry sauce is 1/2 cup of coconut milk, a tablespoon of my curry mixture I made earlier, a little touch of agave nector and than at the end I added fresh cilantro and some arrowroot to thicken.<br /><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><br /><br /><br /></span></span></span></span><div style="text-align: center;"><span style="color: rgb(0, 0, 0);font-size:100%;"><span style="font-weight: bold;">Why in the Funk do you love Coconut oil?</span><br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/coconutoil.jpg" /><br /><span style="font-style: italic;">I use this brand, and stand by it</span><br /><br /></span><div style="text-align: left;"><span style="color: rgb(0, 0, 0);font-size:100%;">Well let me count thy ways.... Not only does it taste amazing (if your into that sort of thing) but it is also great for you! The KEY is that you must buy <span style="font-weight: bold;">organic</span> <span style="font-weight: bold;">Extra virgin unrefined oil</span>. It comes in jars and is usually solid. It melts quickly once it touches heat. You can also use it on your skin as a moisturizer, and is great in hair too!<br /></span><span style="font-size:100%;"><br /><br />an excerpt from an article <span style="font-style: italic;">"Health Living"</span><br /><br />"<em>Coconut oil is one of the smartest oils you can use in the kitchen today...It is the only oil that can withstand heat without oxidative damage, because of it's medium-chain triglicerides also called MCT's (lauric, caprillic, and capric acids)... These MCT's offer a myriad of health benefits. Lauric acid is the same acid compound found in mother's milk and contains very strong antiviral and antibacterial properties. MCT's are funneled directly to the liver and converted to energy (YAY) much like carbohydrates. THEY ARE NOT STORED AS FAT. Because MCT's are smaller, they permeate cell membranes more easily and METABOLISM INCREASES (YES!) helping you to LOSE weight. Better yet, multiple studies show that populations who consume high levels of coconut oil generally have lower levels of blood cholesterol and heart disease when compared to other cultures.</em>"<br /></span><span style="color: rgb(0, 0, 0);font-size:100%;"><br />an informational video. A bit bland but you get the gist<br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/txWk1vWJjJM&color1=0xb1b1b1&color2=0xcfcfcf&hl=en&feature=player_embedded&fs=1"><param name="allowFullScreen" value="true"><embed src="http://www.youtube.com/v/txWk1vWJjJM&color1=0xb1b1b1&color2=0xcfcfcf&hl=en&feature=player_embedded&fs=1" type="application/x-shockwave-flash" allowfullscreen="true" width="425" height="344"></embed></object><br /><br /><br /><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"></span></span></span></span><span style="font-size:100%;"><br />and last but never least<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05225.jpg" /><br /><span style="font-style: italic;">Tamari roasted almond pesto bowties & asparagus spears. Finished with a white bean, white asparagus garlic sauce</span><br /><br />mmmmm....this was really good. I had purchased a HUGE bag of basil at the eastern market and thought up this creation in my head.<br /><br /><span style="font-style: italic;">To make the pesto;</span><br /><br />In a food processor I added three huge handfuls of fresh basil, 1/2 cup of tamari roasted almonds, 3 table spoons nutritional yeast, 2 table spoons fresh garlic, and 1/8th cup of olive oil. And of course a pinch of salt to taste.<br /><br /><span style="font-style: italic;">To make the white bean white asparagus garlic sauce</span>;<br /><br />I cooked down navy beans and white asparagus. After it cooled I drained the liquid and added it to a food processor. I blended it, added some water and veggie "beef" bouillon. Then added the fresh garlic and a bit of nutritional yeast. This sauce is really creamy and satisfying.<br /><span style="font-style: italic;"></span></span></div></div><span style="color: rgb(0, 0, 0);font-size:100%;"><br />The asparagus spears are lightly cooked in fresh lemon juice and a touch of sea salt. Having seen the vast asparagus farms in Peru first hand, I can't help but buy the Peruvian asparagus while at Eastern Market (the Detroit open air market) and smile to myself.<br /><br /><br /><span style="font-style: italic;"><span style="font-style: italic;"></span></span></span></div></div>The Vegan SlaughterHousehttp://www.blogger.com/profile/05720430215311696959noreply@blogger.com5tag:blogger.com,1999:blog-9186401770691253708.post-68188731038925926242009-02-05T21:19:00.000-08:002010-04-11T16:00:31.685-07:00I'm Alive! I'm really Alive!Whoa- what a long strange trip it has been, let me-tell-ya! That was the sickest I have ever been in my entire life, and I wish it upon no one! I had an unbelievable combination of symptoms, that should of damn near killed me. Take a case of horrible food poisoning, add a lung and sinus infection, then slap on a case strep throat on there, then make sure your nose won't stop running and you can't stop coughing up brown mucus- and you might be somewhat close to what I was going through for over a week. I would like to take this time to thank my husband, for not only dealing with my misery but also taking care of me. What would I do without you?<br /><br />I have never been one to get sick, I rarely ever do. From what I have heard I got what was going around, and it gave me a completely new appreciation for life, food, and health.<br /><br />I ate next to nothing for over a week, food didn't look good and it sure as hell didn't taste very good. Even today I am not 100%, but at least my love for food is back in full force!<br /><br />I made my first real meal yesterday, and it was cronic.<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05210.jpg" /><br /><span style="font-style: italic; font-weight: bold;">Cornmeal crusted stuffed tofu in a leek/portabella sauce with swiss chard</span><br /><br />This meal was incredibly easy and tasty to make. I have been noticing an increase in stuffed tofu dishes on others blogs so I had to make one myself. I was very pleased with the way these bad boys fried up.<br /><br />First I took some local extra firm tofu, and cut it into "cutlet" size pieces. I then chopped (very fine) broccoli and shitake mushrooms. I added a bit of olive oil and some seasonings. I cut open a slot in the tofu and stuffed them with the mixture. Then on a plate I put some soy milk, and on another plate right next to it I put some cornmeal, garlic, salt and pepper. I then took the stuffed tofu and soaked it in the soy milk, then dipped it in the cornmeal mixture. In a hot pan with vegetable oil I lighting fried each side of the tofu. I had the oven set at 450 degrees, and after I lightly fried the tofu I put it in the oven for 15 minutes.<br /><br />In a sauce pan I had some hot olive oil, and I caramelized the leeks. Then I added the chopped portabellas and cooked it down until it was soft. I then added a cup 1/2 of water, some better than bouillan paste, and garlic. Mmmm...I love garlic, hopefully you do too. To thicken I used arrow-root powder, the only way to make a sauce!<br /><br /><div style="text-align: center;"><span style="font-weight: bold; color: rgb(255, 0, 0);">what the funk is Arrowroot?</span><br /><br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/arrowrootpowder.jpg" /><br /><br /><div style="text-align: left;"><b><span style=" Times New Roman"; font-family:";font-size:12pt;color:black;">arrowroot starch = arrowroot powder = arrowroot = arrowroot flour <i><span style=""> </span></i></span></b><span style=" Times New Roman"; font-family:";font-size:12pt;color:black;">This starch thickener has several advantages over cornstarch. It has a more neutral flavor, so it's a good thickener for delicately flavored sauces. It also works at a lower temperature, and tolerates acidic ingredients and prolonged cooking better. And while sauces thickened with cornstarch turn into a spongy mess if they're frozen, those made with arrowroot can be frozen and thawed with impunity. The downside is that arrowroot is pricier than cornstarch, and it's not a good thickener for dairy-based sauces, since it turns them slimy.<br /><br /></span><p align="left"><i><b>Tips:</b></i></p> <ul><li> <p align="left"> To avoid lumps, mix the starch with an equal amount of cold liquid until it forms a paste, then whisk it into the liquid you're trying to thicken. Once the thickener is added, cook it briefly to remove the starchy flavor. Don't overcook--liquids thickened with some starches will thin again if cooked too long or at too high a temperature. </p></li><li> <p align="left">Cornstarch, arrowroot, and tapioca are the most popular starch thickeners. They have different strengths and weaknesses, so it's a good idea to stock all three in your pantry. </p></li><li> <p align="left">Starch thickeners give food a transparent, glistening sheen, which looks nice in a pie filling, but a bit artificial in a gravy or sauce. If you want high gloss, choose tapioca or arrowroot. If you want low gloss, choose cornstarch. </p></li><li> <p align="left">Cornstarch is the best choice for thickening dairy-based sauces. Arrowroot becomes slimy when mixed with milk products. </p></li><li> <p align="left">Choose arrowroot if you're thickening an acidic liquid. Cornstarch loses potency when mixed with acids. </p></li><li> <p align="left"> Sauces made with cornstarch turn spongy when they're frozen. If you plan to freeze a dish, use tapioca starch or arrowroot as a thickener. </p></li><li> <p align="left">Starch thickeners don't add much flavor to a dish, although they can impart a starchy flavor if they're undercooked. If you worried that your thickener will mask delicate flavors in your dish, choose arrowroot. It's the most neutral tasting of the starch thickeners. </p></li><li> <p align="left">Tapioca starch thickens quickly, and at a relatively low temperature. It's a good choice if you want to correct a sauce just before serving it. </p></li></ul><span style="font-style: italic;">http://www.foodsubs.com/ThickenStarch.html</span><br /><span style=" Times New Roman"; font-family:";font-size:12pt;color:black;"></span></div></div>The Vegan SlaughterHousehttp://www.blogger.com/profile/05720430215311696959noreply@blogger.com8tag:blogger.com,1999:blog-9186401770691253708.post-20980573425066639222009-01-26T12:45:00.000-08:002010-04-11T16:01:15.354-07:00I finally got sick!Tis' nothing to celebrate, not in the least. On Thursday I went to my parent's house to spend time with the fam, my sister claimed she was feeling ill from a stomach/chest flu- I laughed and made her hug me anyways. Needless to say somehow, some way I caught the bug... and isn't fun or glorious at all.<br /><br />I have been eating little things here and there- mostly fruit and emergenC. I did however make a delicious soup on Friday I want to share, I created another beloved soup from The Sprout House in Grosse Pointe. It's called Thai tofu peanut, and it totally kicks major ass.<br /><br />First here is a picture of what you will need to create this awesome soup<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05199.jpg" /><br /><br />You will need:<br />a small handful of ginger<br />1/2 cup peanut butter<br />3 carrots peeled and chopped<br />1 chopped onion<br />2 1/2 table spoons red curry paste<br />about 3 table spoons grade B maple syrup<br />3 table spoons "chicken" veggie stock<br />handful of chopped cilantro<br />1 bunch chopped green onion<br />1 1/2 cups wild rice<br />1/2 can garbanzo beans<br />1 can of coconut milk<br />(not pictured cuz I forgot!)<br />1 block firm tofu<br />and about 1/4 cup Lime juice<br />4 tablespoons arrowroot powder<br />(I also opted out on the garlic, as I realized I never tasted any garlic in theirs)<br /><br />So it all goes down like this... First In a separate pot I cooked the wild rice. In another soup pot I caramelized the onion with some olive oil, then I added the chopped carrots and ginger- I cooked this down for about 10 min. I then added 9 cups of water and added the veggie stock. I then added curry paste, garbanzo beans, tofu, coconut milk, peanut butter. I let this cook down for another 20 min. When the rice is done I add it in, then lastly add the lime juice, arrowroot, maple syrup, green onion and cilantro. You only need to cook it for an additional 20 min. and then it's done, son!<br /><br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05204.jpg" /><br />It is so thick, hearty and delicious. We also had guests when I made this so 2 other taste testers gave it a raving thumbs up, it was a really big hit and was demolished really quick!<br /><br /><br /><div style="text-align: center;"><span style="font-weight: bold;">why in the funk do you use grade B maple syrup all the time?</span><br /><br /><div style="text-align: left;"> </div><p style="text-align: left;">"The trace mineral <a href="http://www.whfoods.com/genpage.php?tname=nutrient&dbid=77">manganese</a> is an essential cofactor in a number of enzymes important in energy production and antioxidant defenses. For example, the key oxidative enzyme <i>superoxide dismutase</i>, which disarms free radicals produced within the mitochondria (the energy production factories within our cells), requires manganese. One ounce of maple syrup supplies 22.0% of the daily value for this very important trace mineral. </p><div style="text-align: left;"> </div><p style="text-align: left;">Maple syrup is a good sweetener to use if you are trying to protect the health of your heart. The <a href="http://www.whfoods.com/genpage.php?tname=nutrient&dbid=115">zinc</a> supplied by maple syrup, in addition to acting as an antioxidant, has other functions that can decrease the progression of atherosclerosis. Zinc is needed for the proper function of <i>endothelial</i> cells and helps to prevent the <i>endothelial</i> damage caused by oxidized LDL cholesterol and other oxidized fats. (The <i>endothelium</i> is the inner lining of blood vessels.) <i>Endothelial</i> membranes low in zinc are much more prone to injury. Additionally, studies have found that in adults deficient in manganese, the other trace mineral amply supplied in maple syrup, the level of HDL (the "good" cholesterol) is decreased. </p><div style="text-align: left;"> </div><p style="text-align: left;">Zinc and manganese are important allies in the immune system. Many types of immune cells appear to depend upon zinc for optimal function. Particularly in children, researchers have studied the effects of zinc deficiency (and zinc supplementation) on their immune response and their number of white blood cells, including specific studies on T lymphocytes, macrophages, and B cells (all types of white blood cells important for immune defenses). In these studies, zinc deficiency has been shown to compromise numbers of white blood cell and immune response, while zinc supplementation has been shown to restore conditions to normal. In addition to the role played by zinc, the manganese in maple syrup is important since, as a component of the antioxidant SOD, it helps lessen inflammation, thus supporting healing. In addition, manganese may also act as an immunostimulant. </p><div style="text-align: left;"> </div><p style="text-align: left;">Maple syrup may help to support reproductive health and provides special benefits for men. Zinc is concentrated more highly in the prostate than in any other human tissue, and low levels of zinc in this gland relate to a higher risk for prostate cancer. In fact, zinc is a mineral used therapeutically by healthcare practitioners to help reduce prostate size. Manganese may also play a role in supporting men's health since, as a catalyst in the synthesis of fatty acids and cholesterol, it also participates in the production of sex hormones, thus helping to maintain reproductive health. </p><p style="text-align: left;" class="SUBTITLE-WHF"><a name="descr"></a></p><div style="text-align: left;"> </div><p style="text-align: left;">Maple syrup is one of the many wonders of the world. This viscous amber liquid with its characteristic earthy sweet taste is made from the sap of either the sugar, black or red maple tree. The process of creating maple syrup begins with tapping (piercing) the tree, which allows the sap to run out freely. The collected clear, almost tasteless sap is then condensed by boiling, a process that helps to concentrate its initial single digit sugar content to more than 60%. This process also creates the characteristic flavor and deep color of the syrup. It takes approximately 40 liters (10 gal) of sap to be boiled down to 1 liter (1 quart) of syrup. mature sugar maple produces about 40 liters of sap during the 4-6 week sugaring season." </p>Source: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=115<br /><br /><div style="text-align: left;">I love to buy local Michigan maple syrup from the kind & friendly folks at Eastern Market.<br /><br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/images.jpg" /> could I find a smaller picture? I think not!<br /><br />I also made some deep fried redskin chip/fries. These work great in the fryer, just don't forget to soak them after you cut them in cold water to release the starch. Dry them well before throwing them in the oil- water is oils enemy.<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05205.jpg" /><br /><br />You will all be relieved in knowing I took trash mountain to the recycling center, where it will be turned into other products that I can recycle again and again.<br /><br />On a side note, at the recycling center I go to there are several bins designated as trash for things that can't be recycled. I took of a picture of it<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05202.jpg" /><br />I had no idea redbull was not recyclable! I guess you learn something new everyday :-P<br /></div></div>The Vegan SlaughterHousehttp://www.blogger.com/profile/05720430215311696959noreply@blogger.com10tag:blogger.com,1999:blog-9186401770691253708.post-37380330058325316942009-01-22T22:33:00.000-08:002010-05-02T11:36:31.769-07:00Detroit; love to hate it, hate to love it.I went out to eat with my family tonight, but I figured I'd at least tell you about this awesome soup I made not so long ago<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC04281.jpg" /><br /><br /><br /><br />First I chopped up an onion, and caramelized it in a pan with some olive oil. Then I filled the pot with water, a little less than 3/4s full. Brought it to a boil, then added vegan chicken stock (better than bouillon is awesome!) I added a generous amount of red split lentils. then threw in some cumin, gram masala, raw curry powder, mustard powder, cumin seeds and salt. I let it cook for about less than 2 hours. Then I added shredded unsweetened coconut, a can of coconut milk, poppy seeds and a can of tomato paste. I then continued to cook it for another hour. At the very end I add a very small amout of agave necter to enhance the flavor.<br /><br />Bon voyage, and safe dreams to you and yours tonight. Hopefully tomorrow old faithful will be right where I left her...in the snow on the street.The Vegan SlaughterHousehttp://www.blogger.com/profile/05720430215311696959noreply@blogger.com5tag:blogger.com,1999:blog-9186401770691253708.post-48708843928054359802009-01-21T18:51:00.000-08:002010-04-11T16:03:03.324-07:00Delicious by Definition<p class="quotetext">"Unless someone like you cares a whole awful lot,<br /> Nothing is going to get better. It's not."</p> <p class="quoteperson">— <b>Dr. Seuss</b>, from The Lorax</p><p class="quoteperson">I like to humor myself with the idea that my garbage, i mean recycling collection is making a difference.<br /></p><p class="quoteperson"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05160.jpg" /></p><p class="quoteperson">I like to recycle anything and everything, I just hate to take it to the recycling center when it's colder than a witches- well you know where I'm going with this one. Please note the amount of beer bottles has been acquired over a several month period- we're not big drinkers at home. I wish the picture captured the depth of the trash mountain better, it truly has some girth to it.</p><p class="quoteperson">Detroit is a special city in that it <span style="font-style: italic;">does not</span> have a city run recycling program, but it <span style="font-style: italic;">does</span> have an incinerator- but not for long. Luckily there is an independent organization run by Detroiter's to provide recycling needs to all those itchin' to reuse & reduce. The name is Recy-clean, and they are a wonderful group of folks who make it easy for Detroiters like me to recycle. </p><span style="font-weight: bold;">What the Funk is a Detroit Incinerator? </span><img src="http://i7.photobucket.com/albums/y261/stickyniki/269580555_b983556c8a.jpg" /><p style="text-align: left;" class="quoteperson">"The largest solid waste incinerator in the United States, the Greater Detroit Resource Recovery Facility incinerator burns an estimated 2800 tons of commercial and household waste each day. Built in 1986 during Mayor Coleman A. Young's tenure, it has had a troubled financial and political history.<br /></p>The City of Detroit financed the incinerator with $440 million in bonds, but when faced with a budget deficit and a requirement from the State of Michigan's Department of Environmental Quality to improve the incinerator's pollution controls, the city sold the facility to Philip Morris and Aviation Services both of which were attracted by tax credits associated with the facility (Collins). In "Incinerator" Allen references the current owner: "…Hey! How bout a poly chlorinated/dibenzo-p-dioxyns cigarette?" (38). The city pays rent to the incinerator's owners and management and operation fees to Michigan Waste Energy, a subsidiary of Covanta Energy-a company currently in bankruptcy (Covanta). The consequence of its thorny financial history is that it costs about $120 per ton to incinerate Detroit's waste, in contrast to a national average of about $57 per ton (Collins).<br /><br />Using the Toxic Release Inventory (TRI) data from the U.S. Environmental Protection Agency (EP A), the Chemical Scorecard-a community education tool developed by the National Resource Defense Council-ranks the air pollution releases from the incinerator. Although its air releases-except for carbon monoxide-are within the EPA limits, it still emits approximately 1800 tons of pollutants annually"<p class="quoteperson">here is a video I shot at the incinerator protest<br /></p><p class="quoteperson"><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/wYifzwDkW0U&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/wYifzwDkW0U&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object></p><p class="quoteperson">enough hippie ramblings, I made some more deliciousness for mahself!</p><p class="quoteperson">for lunch i pan seared some tofu<img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05147.jpg" /></p><p style="font-style: italic;" class="quoteperson">then made it super stellar and added coconut oil, ginger, tamari and nutrional yeast- if you've never done this you need to try it. I also threw in some baby bellas.<br /></p><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05164.jpg" /><br />the finished product<br /><br />I then made some awesome humus- took a can of organic garbanzo beans in the food processor, added about 3 table spoons of organic tahini, added the juice of 1 BIG lemon, and 2 table spoons garlic powder, 3 table spoons of olive oil and a small amount of salt. I don't know how ya'll make your humus, but mine is damn good so i'ma stick with it.<br /><br />It's pictured with some gluten free crackers, talk about fancy schmancy<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05171.jpg" /><br /><br />On a side note, always wash produce- if it's not organic then its packed with all kinds of crap you don't want to put in your body, plain and simple. I like to use this stuff;<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05178.jpg" /><br /><p class="quoteperson">on another side note, it's more important than ever to support the local businesses around us. In Detroit it is of the utmost importance, and an essential aspect of living here and being part of the community. Too many local businesses are leaving us because we aren't supporting them enough. Everything you can think of can be bought and purchased in Detroit, you just need to explore and ask around. In this economy, the only way to spend your money is in your own city...so just do it already!</p><p class="quoteperson">with that being said, the tahini I used for the humus is from The Detroit Zen center</p><span style="font-size:100%;"><span style="font-style: italic;font-family:Geometr231 BT;">"The Detroit Zen Center is a training center for monks and students, located in a poor, ethnically diverse, urban community (Hamtramck) in the center of Detroit. </span></span><span style="font-family:Geometr231 BT;"><span style="font-size:130%;"><span style="font-size:100%;"><span style="font-style: italic;">As a community we are engaged in daily zen practice in its traditional form: sitting meditation. This study extends into the Zen Center environment and lifestyle, where we work to genuinely care for our buildings, neighborhood, and one another. "</span></span><br /><span style="color: rgb(0, 0, 153);">http://www.detroitzencenter.org/</span><br /></span></span><span style="font-family:Geometr231 BT;"></span><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05159.jpg" /><p class="quoteperson">For dinner I made these kick ass kidney bean patties<img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05188.jpg" /></p><p class="quoteperson">I took a chopped onion, carrots & about 1/2 cup of dried TVP that I already re-hydrated and put it in a frying pan. First i pan seared it in olive oil, then i cooked it down in veg stock until dry again. I put it in a bowl with a can of kidney beans (drained and washed of course) and mashed that crap out of it- then i added a small amount of whole wheat pastry flour. Let it sit for 10 min. then I made them into patties and fried them in olive oil.</p><p class="quoteperson">I made a mix of different types of brown rice, added some Cajun spices and some love.<br /></p><p class="quoteperson">I then took a frying pan and brought to a boil water, powdered sugar, molasses and cinnamon. I then cooked it til it became to thickly boil and could coat a spoon really well. I tossed in some raw pecans and coated them. I stuck them on a baking sheet and baked them at 425 degrees for 15 min. I've never done this before, I just guessed a way to make candied pecans and they came out perfect!</p><p class="quoteperson">so there you have it;</p><p class="quoteperson">Cajun kidney bean patties with dirty rice and candied pecans- garnished with cilantro.<img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05184.jpg" />the perfect balance of flavors in every bite.</p><p class="quoteperson"><br /></p>The Vegan SlaughterHousehttp://www.blogger.com/profile/05720430215311696959noreply@blogger.com4tag:blogger.com,1999:blog-9186401770691253708.post-69236154691928141632009-01-20T20:41:00.000-08:002010-04-11T16:03:39.666-07:00stir crazy, who crazy, me crazy?I command you to come out sun! Where have you been? I miss your rays of goodness shining all over my face- I need you now sun, don't disobey me!<br /><br />Can you tell I'm stir crazy? I sure am folks, I sure am...<br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/dN44AHFesiQ&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/dN44AHFesiQ&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br />(last year as a counselor at the YMCA camp for the young writers institute)<br />I need a release of endorphins- quick!<br /><br />when I get stir crazy from being in the house too much, I find myself eating more foods I would not normally eat. Yesterday I got take out Thai food, and this morning I wish I hadn't. On another note;<br /><br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/banner80306.jpg" /><br /><br /><span style="font-style: italic;">a day late and a buck short- <span style="font-size:180%;">Happy </span><span style="font-weight: bold;font-size:180%;">Martin Luther King</span><span style="font-size:180%;"> Day!</span></span><br /><br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/46508-small-1.jpg" /><br />(record from when he was giving his I have a dream speech at Detroit Cobo hall)<br /><br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/mart-1.jpg" /><br /><span style="font-style: italic;"><span style="font-size:130%;">an amazing man and inspiration to all!</span></span><br /><br /><br />yesterday for brunch I made a celebration meal that I can't complain about- It's a sort of pan friend potato/Italian sausage/veg. scramble- paired with baked tempeh "bacon" ensemble that pleased all the pallets it embraced.<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05144.jpg" /><br /><br /><span style="font-style: italic;">I pan fried the potatoes in olive oil after I chopped them and soaked them in water to release some of the starch. I then boiled the tempeh. Then cut it length wise and coated it in paprika, garlic, nutritional yeast, a small amount of ginger powder, mustard powder and soy sauce. I then baked it at 425 degrees for about 25 min. I put the potatoes aside after i pan fried them then I cooked the seared the vegetables and added the potatoes back at the last min. so they wouldn't get soggy. The potatoes are seasoned with green onion and oregano- and came out d-lish.</span><br /><br /><div style="text-align: center; color: rgb(0, 0, 153);"><span style="font-weight: bold; font-style: italic;">Why in the hell would you boil tempeh?</span><br /></div><br />I like to boil tempeh every time I use it because it releases some of the bitter flavor the fermenting process causes. When you boil the tempeh it becomes more nutty and less pungent in flavor, I did it once and never turned back since. After you boil the tempeh it is ready to be used any which way you please. But don't take my word for it, try it yourself!<br /><br /><br /><span style="color: rgb(255, 255, 255); font-style: italic; font-weight: bold;">On a side note, I'm in serious need of a raw food cleanse- So there will be an abundance of raw meals on the way..."The Vegan Slaughterhouse, where happy veggies come to live?"</span>The Vegan SlaughterHousehttp://www.blogger.com/profile/05720430215311696959noreply@blogger.com4tag:blogger.com,1999:blog-9186401770691253708.post-14182175690224324452009-01-17T15:37:00.000-08:002010-04-11T16:04:30.874-07:00mother winter is a bitch!OK, so the snow and the whole winter gig is still going strong... I was hoping that it would magically become Spring but things just don't always work in your favor. I am thankful for my warm house however, that is priceless. My poor small dog Ruby can't even bare the weather for more than 3 minutes outside, anything longer than that and she can't even walk to make it back to the door.<br /><br />outside my backyard<br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/XlmSdK1_z38&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/XlmSdK1_z38&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br />One of my favorite MC's Invincible, & one of my favorite jamz "Detroit Winter"<br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/sGSTR4k30Wg&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/sGSTR4k30Wg&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br />I've been cooking up a storm as always, just not posting up a storm as always- AH WELL.<br /><br />BBQ tempeh corn sandwich (I only make this because he is obsessed with bbq tempeh)<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05078.jpg" /><br /><span style="font-style:italic;">I took fresh corn off the cob, baked it a bit- boiled the tempeh- them fried it, added the corn- bbq sauce, fresh ginger, a small amount of maple syrup (grade B) and garlic.</span><br /><br /><br />baked Italian tofu marinera<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05125.jpg" /><br /><span style="font-style:italic;">I cooked baked tofu in chopped roma tomatoes, fresh garlic, basil,oregano,sweet onions, parsley and garlic and a bit of salt and pepper. </span><br /><br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/BuyLocal.jpg" /><br /><br />both on local Detroit Avalon bread <span style="font-weight:bold;">Avalon bread.</span><br /><br /><span style="font-style:italic;"><span style="font-weight:bold;">Get to know Avalon bakery, Detroit</span></span><br /><br /><span style="font-weight:bold;">"Avalon opened in its current 2,000-square-foot location in 1997, the vision of Detroit residents and couple Ann Perrault and Jackie Victor, neither of whom had a background in either business or baking. It’s now bursting out of its current digs, bringing in $1.5 million in revenues last year and seeing its products sold in Metro Detroit stores like Holiday Market in Royal Oak."<br /><br />they offer vegan baked goods and vegan sandwich options also, which is something to get excited about in Detroit. They also use all organic flour- you can't beat that with a stick!<br /></span><br /><br />a spicy peanut/curry/terriyaki creation<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05103.jpg" /><br /><span style="font-style:italic;">I made a peanut sauce out of organic peanut butter, rice wine vinegar, shallots, agave nectar, garlic, tamari, then sesame oil, ginger, & chili peppers<br /></span><br /><br />Dill infused tempeh atop Israeli cous-cous & red quinoa mix<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05109.jpg" /><br /><span style="font-style:italic;">I boiled tempeh, then broiled it, then cooked it in some veg stock, then added dill, garlic, shallots and shitake mushrooms. I cooked the mix in veg stock and added a bit of vegan "soy garden"</span><br /><br />Latin meets Italian- Mexican spicy rice with fresh brushetta<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05114.jpg" /><br /><span style="font-style:italic;">I cooked basamati rice, added ground chili powder, garlic, paprika, turmeric, salt, chopped roma tomatoes, fresh corn, organic black beans, nutritional yeast, and a generous amount of fresh organic cilantro (topped it with avocado pieces). The brushetta has roma's, fresh garlic, fresh basil, olive oil & salt.</span><br /><br />Coconut blueberry pancakes with a fresh pineapple sauce and mini sausages<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05136.jpg" /><br /><span style="font-weight:bold;"></span><br /><span style="font-style:italic;">I used a recipe from the cook book "vegan with a vengeance", and added my own flip to it. I took fresh pineapple and cooked it down in water with a bit of brown sugar and cinnamon. The pancakes are thick and chocked full of coconut & fresh blueberries. I made these for my wonderful friend Ali, we had a bit too much fun the night b4, if you know what I mean... </span><br /><br />Then for dinner I made these bad boys<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05138.jpg" /><br />vegan Italian sausage in herb'd pretzel crust. YUM!The Vegan SlaughterHousehttp://www.blogger.com/profile/05720430215311696959noreply@blogger.com6tag:blogger.com,1999:blog-9186401770691253708.post-42891616316295126532009-01-04T17:42:00.000-08:002010-04-11T16:05:22.860-07:00Hotter than a Poptart fresh out of the ToasterAhhhh...Sunday. A wonderful day to relax, spend time with love ones, enjoy a home cooked meal & relax some more. It was another cold day in the D, so I did my best to bundle up and stay as close to the dogs as possible. If I was not careful I may have never left the bed today!<br /><br />So like I stated in yesterday's post I am no longer going to eat wheat and all that jazz, So of course I will continue to make things with wheat, but I just won't enjoy them the same way that he does :)<br /><br />Today's feast was mini BBQ "chickn" pizza's with fresh corn<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05034.jpg" /><br /><br />I got the soy nuggets from the local Pakistani/Indian store down the street. I re-hydrated them in water, then pan fried them.<br /><br />Then I just added fresh corn, sweet onion slices and some fresh parsley (I wish I had cilantro instead, but beggars can't be choosers.)<br /><br />Then for dinner I made this gluten-free concoction<br /><br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05047.jpg" /><br />herb roasted squash with baked herb crusted tempeh strips atop garlic basil tomato sauce<br /><br />the tempeh was by far the star of the show. First I boiled it for 20 min. then I cut it in strips and coated it with olive oil, oregano, basil, garlic, nutritional yeast and a pinch of salt. Then I baked it 425 degrees for 30 mins. Ta-motherfunkin-Da.The Vegan SlaughterHousehttp://www.blogger.com/profile/05720430215311696959noreply@blogger.com2tag:blogger.com,1999:blog-9186401770691253708.post-29585522217374060852009-01-03T17:30:00.000-08:002010-04-11T16:06:03.537-07:00Me&you. Yo momma & Yo Cousin tooSo a couple weeks ago I did an experiment with my body and I stopped eating foods that contained gluten for three weeks. I must admit, I physically felt really good because of it. After my experiment I went out and decided to have a beer, and it made me feel sick yet again :( I came to the conclusion that I should only eat bread, barley, beer and anything that contains wheat super sparingly- take it for what you will.<br /><br />Lunch today was gluten free, and it tasted pretty damn good.<br /><br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05026.jpg" /><br />Sesame ginger tofu and shitake caps over hot teriyaki peanut slaw.<br /><br />The caps are sauteed in sesame oil, fresh ginger, soy sauce and a little bit of agave nectar. So simple yet so good. If only I had some chives or something green to garnish...<br /><br /><br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05012.jpg" /><br />Ruby thinks it's tasty too<br /><br />Have you ever heard of hemp milk? That's right, it's made from hemp seeds! It's ridiculously good for you and surprisingly delicious. "brag about it as a "balanced source of omega-3 and -6" -- essential fatty acids -- as well as "naturally rich in essential nutrients" and quality protein. <p>Indeed, the nutrition facts breakdown for one cup (8 ounces) can make you feel as if you're hallucinating: 46 percent of your daily calcium and 43 percent of your phosphorus?</p> <p>The beverage is fortified with other vitamins and minerals, including D2 (25 percent), B12 (25 percent) and riboflavin (31).</p> <p>What it doesn't present is any allergic reactions for those who can't consume dairy, tree nuts or soy, and no cholesterol or cane sugar. The manufacturer says unlike soy protein, hemp protein doesn't contain high levels of enzyme inhibitors, phytates ("which can interfere with the proper assimilation of essential minerals") or oligosaccharides ("which cause flatulence and stomach distress").</p> <p>Nor does it contain any THC, as the company guarantees that it contains "0.00 percent" THC." - http://www.post-gazette.com/pg/07123/782900-34.stm<br /></p><br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/2106024342_d13857514b.jpg" /><br /><br />So I took a bunch of the stuff shown above, some bananas, some peanut butter and a couple frozen strawberries and blended the hell out it of. It definitely did the trick.<br /><br />On a side note, on the side of the hemp milk bottle it says in bold,<br /><span style="font-weight: bold;">"Not intended for use as a baby formula" </span><br />I guess there has been more than 1 asshole that decided to give their child hemp milk instead of breast milk? Genius.The Vegan SlaughterHousehttp://www.blogger.com/profile/05720430215311696959noreply@blogger.com5tag:blogger.com,1999:blog-9186401770691253708.post-11220973057408140942009-01-01T20:38:00.000-08:002010-04-11T16:06:39.292-07:00Winter-Winter go away, I want a frickin' sunny day!OMG, can Winter please kill itself already? I am beyond over it. Today is New Years day, welcome to 2009 bitches! May it be the best year you've ever had. I'm super excited to see what's to come, and most importantly I am excited for the sun and all the wonderful things that the sun brings! I know it's a tad bit early to get excited about the Spring, but I just can't help myself.<br /><br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/2529791288_0729eb2c64.jpg" /><br /><br />random raver clip to brighten your day @ demf last year<br /><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/J0Ozwkvi6gI&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/J0Ozwkvi6gI&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" height="344" width="425"></embed></object><br /><br /><span style="font-weight: bold;"><br />Dinner was exceptionally good today, I must admit.</span><br /><br />Sweet potato millet cakes with a spinach almond cream sauce<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC05006.jpg" /><br /><br /><br /><div style="text-align: center;"><span style="font-style: italic;">here's how it all went down</span><br /></div><br />1st I cooked the sweet potato in the oven. Then I toasted the millet in a pan with olive oil. I then got a bowl of cold water and washed the toasted millet and slightly scrubbed it with my hands. I then drained it and cooked the millet in vegetable stock. Then I stuck the millet in the freezer to cool down. I then made the sauce by placing raw pealed almonds, almond milk, nutritional yeast, spin, garlic, cumin, salt and arrowroot (to thicken) in a food processor, then I put it in a pan and set it aside. Then in the food processor I took the cooled millet, the cooked sweet potato, some firm tofu, oregano, a large amount of fresh parsley and a small amount whole wheat pastry flour to hold it all together.<br /><br />So I pan fried the bad boys shown above, and baked all the rest.<br /><br />The other day I wasn't as fancy and I made something out of a box (which I hate do to b/c of the quality but love to do when I'm feeling lazy)<br /><br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/92260_150x150.jpg" /><br /><br />You are totally not supposed to put this stuff in a deep fryer, but curiosity always gets the best of me. The rest of them did not turn out so pretty, in fact- they were ugly as hell.<br /><br /><img style="font-weight: bold;" src="http://i7.photobucket.com/albums/y261/stickyniki/DSC04971.jpg" /><br /><span style="font-weight: bold;">falafel with homemade tahini sauce</span><br /><div style="text-align: center;">In the sauce;<br /></div>organic tahini from the Detroit Zen folks, applecider vinegar, lemon juice, dill, salt<br /><br /><br /><br /><div style="text-align: center;"><span style="font-style: italic;">on a side note, I am totally craving one of these right now</span><br /></div><img src="http://i7.photobucket.com/albums/y261/stickyniki/kombucha-1.jpg" /><br /><br /><br /> <div style="text-align: center;"><span style="font-style: italic; font-weight: bold;"> what the hell is Kombucha?</span><br /></div><br />The recorded history of this drink dates back to the Qin Dynasty in China (around 250 BC). The Chinese called it the "Immortal Health Elixir," because they believed Kombucha balanced the Middle Qi (Spleen and Stomach) and aided in digestion, allowing the body to focus on healing. Knowledge of kombucha eventually reached Russia and then Eastern Europe around the Early Modern Age, when tea first became affordable by the populace. The name "kombucha" is said to have originated in Japan in 415 AD. Reportedly, a Korean physician called Kombu or Kambu treated the Emperor Inyko with the tea. It became known by a combination of the name, "Kombu" and the Japanese word, "cha," meaning tea.[1] However, in Japan, kombucha tea is known as "kocha kinoko" which translates as "mushroom tea". Kombu literally means "kelp" in Japanese[2] and the name "Kombucha" is used to refer to a hot drink made from powdered kelp.<br /><br />Kombucha contains many different cultures along with several organic acids, active enzymes, amino acids, and polyphenols.[3]For the home brewer, there is no way to know the amounts of the components unless a sample is sent to a laboratory. The US Food and Drug Administration has no findings on the effects of kombucha.[4] Final kombucha may contain some of the following components depending on the source of the culture: Acetic acid, which provides much anti-microbial activity; butyric acid, gluconic acid, glucuronic acid, lactic acid, malic acid, oxalic acid, usnic acid, as well as some B-vitamins.[5]<br /><br />Due to the alkaline fermentation process used in its brewing, Kombucha contains ethyl alcohol in amounts that vary from 0.5% to 1.5%[6], depending on anaerobic brewing time and proportions of microbe. Commercial preparations are typically 0.5% for distribution and safety reasons.<br /><br /><br /><br />mmmmmmm....homebrew<br /><img src="http://i7.photobucket.com/albums/y261/stickyniki/kombucha.jpg" />The Vegan SlaughterHousehttp://www.blogger.com/profile/05720430215311696959noreply@blogger.com2tag:blogger.com,1999:blog-9186401770691253708.post-24425323841918421452008-12-19T20:44:00.000-08:002010-04-11T16:07:14.076-07:00Calzones, the perfect winter comfort foodIt is beyond cold in the D, here is a music video to further express my feelings. You know, musically that is;<br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/aktLRiWXfqg&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/aktLRiWXfqg&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br />Last night we had a "thundersnow" scare, which is a combination of thunder and snow (oh so clever name) that left a whole lot of white stuff everywhere. Needless to say I couldn't leave the house, but not because I didn't want to. The all-mighty Saturn says when I can leave, and she was stuck in her spot today.<br /><br />I've been in this peculiar calzone kick, even though i don't particularity eat a great deal of bread. <div><br />I love to make my own bread, but sometimes I don't want to bother. The best thing about most pizza places is you can buy their homemade dough balls- The perfect tip for the lazy-broke-urbanite.<br /><br />I made this creation tonight<br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC04968.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC04968.jpg" border="0" alt="Photobucket" /></a><br /><br />Calzone veggie sandwich. I stuffed it with Dr. Preagers veggie burgers & onions<br /><br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=detail-texmexburger.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/detail-texmexburger.jpg" border="0" alt="Photobucket" /></a><br />then I made some mini Frenchfries and a side of BBQ sauce for dipping.<br /><br />The other day I made one filled with herb tofu.<br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC04962.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC04962.jpg" border="0" alt="Photobucket" /></a><br /><br />and this one is stuffed with sausage and vegan cheese (tofu&nutritional yeast)<br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC04767.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC04767.jpg" border="0" alt="Photobucket" /></a><br /><br />peace & calzone grease!</div>The Vegan SlaughterHousehttp://www.blogger.com/profile/05720430215311696959noreply@blogger.com1tag:blogger.com,1999:blog-9186401770691253708.post-25741547940872789822008-12-14T20:16:00.000-08:002010-04-11T16:08:16.171-07:00Turkeys are for Loving"Many people annually get as stuffed as their turkeys in celebration of the Thanksgiving holiday. Thanksgiving is a quintessentially American holiday, so much so that it is not just a holiday, but really is (as the etymology implies) one of our Holy Days, almost universally celebrated by Americans. In its sacredness, families get together to (unintentionally?) celebrate one genocide (against Native Americans) by committing another (against turkeys).<br />On Thanksgiving Day, we give thanks. We give thanks for being the invader, the exploiter, the dominator, the greedy, the gluttonous, the colonizer, the thief,indeed the genocidaire, rather than on the other side of imperialism's zero-sum murderous game. As Mark Twain points out in his War Prayer, wishing and being thankful for one's own success and victory is, at the very same time, wishing and being thankful for another's defeat and destruction." - celebrating genecide by Dan Brooks<br /><br /><br /><br />This will be my second vegan thanksgiving.<br /><br />I've had 4 vegetarian thanksgivings but this one was the best. Not only because I got to spend it with the love of my life, but also because I made a bomb ass tofu turkey. It was a labor of lust but the end result was as I expected... the shiet. :)<br /><br />here's a picture of the end result;<br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC04771.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC04771.jpg" alt="Photobucket" border="0" /></a><br /><br />MMMMMmmmmmmm...looks like a science project, eh?<br /><br />here's how I did it;<br /><br />1. got 5 blocks of local firm press tofu<br />2. Put it in a blender.<br />3. Take the the pureed mixture and add freshly chopped rosemary and thyme. Add nutritional yeast, chicken seasoning, and chicken flavored veggie bouillon.<br />4. take a cheesecloth and cover a colander.<br />5. Fill with the tofu mixture.<br />6. place several heavy things on top of it to drain the liquid and put in the refrigerator over night.<br />7. Make the stuffing ( I used fresh Avalon organic bread and made my own croutons by baking them. I then added several seasonings and cut up celery, carrots, onion and shitake mushrooms. I made sure not to cook down the stuffing, thats what the baking is for)<br />8. Scoop out the inside of the tofu turkey and stuff it, then cover the bottom again.<br />9. I flipped it onto a greased pan.<br />10. Basted it with sesame oil, tamari, orange juice and fresh herbs.<br />11. cooked that b*tch, continued to basted that b*tch, then cooked it some more.<br /><br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC04801.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC04801.jpg" alt="Photobucket" border="0" /></a><br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC04803.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC04803.jpg" alt="Photobucket" border="0" /></a><br /><br />I also made a sweet potato pie (with fresh baked sweet potatoes) with a pecan, gramcracker crust.<br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC04776.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC04776.jpg" alt="Photobucket" border="0" /></a><br /><br /><br />and a gingerbread apple pie with cranberries & cherries<br /><br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC04777.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC04777.jpg" alt="Photobucket" border="0" /></a><br /><br />the inside<br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC04902.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC04902.jpg" alt="Photobucket" border="0" /></a><br /><br />So all in all a great "holiday" weekend.<br /><br /><br /><br />and on a side note, check out these wild veggies I found after some winter cleaning.<br /><a href="http://s7.photobucket.com/albums/y261/stickyniki/?action=view&current=DSC04894.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y261/stickyniki/DSC04894.jpg" alt="Photobucket" border="0" /></a><br />.Amazing. & .FRESH.The Vegan SlaughterHousehttp://www.blogger.com/profile/05720430215311696959noreply@blogger.com0