Whore's Quinoa

I dropped $137 at Whole Foods this week, all on testing stuff. I made this tonight. If you love spicy, you'll love this version of Pasta Puttanesca, using quinoa instead of totally fattening spaghetti. Truth be told, I may have the leftover sauce with some totally fattening spaghetti.

Smoky Tempeh Stew with Greens

Feast your eyes.



A year from now, when you get this book, remember to use artichoke hearts instead of lima beans. Unless you're some kind of lima bean freak. Freak.

New book to test!

So, after testing brunch and cookies (well, I pretty much gave up on cookie testing due to my issues with face-stuffing), Isa posted the first two recipes for a healthy vegan cookbook. Low in fat, high in fiber and whole foods, and also ingredients that are easy to find and afford. It should be the perfect cookbook, as she says.

The first recipe is for Yam and Black Bean Soup with Cilantro and Orange. It calls for a cup of OJ, and the orange tasted so good in it, I garnished with a little fresh orange zest.



I plan to test every single recipe. I'll be making some good food, maybe losing a few pounds, and cooking all. the. time.

Also, I got a new job! I'll be working very close to home, I know the store manager, and I get a fat discount. I love my life. Things are definitely going to get more active around this here blog.

Pasta with Seitan, Kale, and Meyer Lemons.

Sorry it looks like shit. I was too hungry to keep taking pictures.

This was really easy, and is just a base. I could have added so much more to this (red onion, fresh basil, white wine...), but it was just fine to throw together for a Sunday night meal.

Cook some pasta. In a separate pan, sauté some seitan (I made some chickpea cutlets for this one with just more gluten) in a little olive oil until it starts to turn golden. Throw in a clove of minced garlic, a teaspoon of dried oregano, and about two cups of chopped red kale. Peel a Meyer lemon, and dice it. Remove the seeds. Throw those in with the kale and seitan. Heat through until kale is wilted. Salt to taste. Add cooked, drained pasta to the pan and toss. Top with toasted sesame seeds.

Still here!

Not having a whole lot of money to experiment with things has kicked me in the ass lately, so I thought I would post a few things that have inspired me in the last couple of months.

I treated myself to an iPod with my Christmas money, and have been a podcast FREAK. Here are a few podcasts worth subscribing to.

1. Vegetarian Food for Thought. This one is from Compassionate Cooks with Colleen Patrick-Goudreau. If you ever need to jumpstart your resolve, especially after a tough day of dumbass questioning from relatives, this is a must. Damn useful for brushing up your arguments. There are a few episodes that are really hard to listen to, but that's what got you here, right?

2. Yell at Your Fat. It looks like there's only going to be 139 episodes (one for every pound she's lost), but maybe she can be coaxed into more? She's silly, motivating, loves to sing cheesy songs, and she reminds me so much of myself. As a fat vegan, it's wonderful to know that I have a friend out there who is doing it, and doing it vegan.

3. Vegan Freak Radio. Bob and Jenna really have fun doing this, and Bob's little drops and samples make me laugh; especially "Happy Meat" and a recording of John McCain saying "Heennhh?" in a perfectly done crusty old man voice. I was afraid I wouldn't like it because I find the forums on Vegan Freaks to be pretty exclusionary and obnoxious, even for an abolitionist like myself. I much prefer the PPK. But until Isa and Josh start up Naked Vaygun again, Bob and Jenna have my undivided attention.

4. Not a podcast (yet), but I want to direct your attention to the Animal Rights Coalition, and Meagan Holtgrewe's Rhymes With Vegan. I met these guys last night at Vegan Drinks and knew I had to give a shout. I will try to give more info about ARC once I start attending meetings (without having two Cosmos first), but I can never forget the delicious tofu satays that were served and prepared by Meagan. I spent my hungover Saturday morning watching her videos. My two favorite things: Minnesota and cooking shows. And all vegan!

5. Honorable mention: Vegan Radio, Vegcast, VegTalk, and Vegan-a-Go-Go. Fills the void now and then, but isn't as engaging. I haven't updated these in weeks.

Download now, bitches!

Apple Sage Chickpea Sausages

1 15-oz can chickpeas
1 cup vegetable broth (no-chicken broth is good)
1 tbsp tamari
1 clove garlic, minced
1 tsp liquid smoke
1 tsp microplaned ginger
1/2 tsp crushed red pepper
2 tbsp olive oil
1/4 cup chopped dried apples
1 tbsp rubbed sage
healthy pinch of sea salt
few good twists of fresh black pepper
1 1/4 cups vital wheat gluten

Set up your steamer basket with water and turn it on. Destroy the chickpeas in the food processor. Not pureed, but no whole peas should be in there. Add the gluten and mash it around. In a measuring cup, combine the broth, garlic, smoke, ginger, red pepper, oil, apples, and sage. Add to the bean/gluten mixture. Knead by hand. Add more gluten if it's too wet. When combined, divide into six balls. Roll each one in a piece of foil, and twist up the ends so it looks like a present. Or a tootsie roll. Set the sausages in the steamer, and cover. Steam for 45 minutes. Cool. Remove foil and slice. I like them grilled or thrown in the frying pan. Serve with mashed potatoes and applesauce.

Half a Eff

I listen to Adam Carolla every morning on my iPod, and one of the things he says that makes me laugh the most is when he calls someone "half a eff," as in "half a fuck," and every time without the "n" on the end of the "a."

Anyway, dinner was a half a eff.

I tried making chickpea apple sausages with sage. I got the texture right, the salt, the spice...but something was missing. I think it might be nooch and more olive oil. Once I get it straight, I'll post the full eff.