May
20
Things I couldn’t live without.
Hardcore Vegan.
My name is Jackie. I've been a vegetarian since May 2011, and just recently (November 2011) I decided I really should be a vegan. This is my collection of delicious recipes for everyone, along with some tips and maybe even some vegan campaigns or something. Let's see how this goes. <3, jackie.
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Apr
15
I am so sorry!
I’ve really been neglecting this blog. Starting tomorrow, I’ll post everyday! Don’t forget to submit!
Mar
8
Reuben Sandwich with Russian Dressing
Ingredients:
Sauerkraut Mixture:
- 1 cup sauerkraut, squeezed dry
- 1 teaspoon vinegar
- 1 clove garlic, minced
- kosher salt, to taste
- cracked pepper, to taste
Filling Mixture
- salt, to taste
- 1 tablespoon olive oil
- 1/2 green bell pepper, sliced
- 1/3 small white onion, sliced
- 1 cup spinach
- 1/2 cup mushrooms, sliced
Sandwich:
- vegan margarine, to taste
- sliced rye bread
- homemade seitan, sliced
- sauerkraut mixture
- filling mixture
- vegan monterrey jack cheese, sliced
- Russian dressing, to taste
Directions:
1. Sauerkraut Mixture: In a bowl, combine sauerkraut, vinegar, garlic, salt, and pepper; set aside.
2. Filling Mixture: Add salt to a skillet and heat. Add olive oil, green pepper, and onion; cook until onion starts to become translucent. Add spinach and mushrooms. Once all ingredients are cooked, set aside.
3. Make Sandwich: Butter each side of the rye bread and toast each side on a skillet. Place three slices of seitan on a slice of bread. Next, put the sauerkraut mixture and then the filling mixture. Lastly, put two slices of monterrey jack cheese. Place another slice of the rye bread on top. Repeat for each sandwich.
4. Microwave the sandwich until the cheese melts.
5. Once melted, take the top slice off and add Russian dressing. Place the top piece of bread back on the sandwich.
Makes: 2 servings, Preparation time: 15 minutes, Cooking time: 20 minutes
1. Sauerkraut Mixture: In a bowl, combine sauerkraut, vinegar, garlic, salt, and pepper; set aside.
2. Filling Mixture: Add salt to a skillet and heat. Add olive oil, green pepper, and onion; cook until onion starts to become translucent. Add spinach and mushrooms. Once all ingredients are cooked, set aside.
3. Make Sandwich: Butter each side of the rye bread and toast each side on a skillet. Place three slices of seitan on a slice of bread. Next, put the sauerkraut mixture and then the filling mixture. Lastly, put two slices of monterrey jack cheese. Place another slice of the rye bread on top. Repeat for each sandwich.
4. Microwave the sandwich until the cheese melts.
5. Once melted, take the top slice off and add Russian dressing. Place the top piece of bread back on the sandwich.
Makes: 2 servings, Preparation time: 15 minutes, Cooking time: 20 minutes
OKAY, EVERYONE.
This weekend marks the beginning of my spring break!
I will be celebrating this by creating a web show!
Yes, a web show. Not only will you get recipes, but you’ll see me make them!
I’ll also have other segments, like beauty products and other ways to vegan-ize your life.
Also, I’m having my meat-eating friends be taste-testers :)
SO! I could name it Hardcore Vegan, like my blog, but otherwise,
Does anyone have any ideas for a name?
Avocado Quesadilla Appetizer
- 4 flour or corn tortillas
- 1 avocado, pitted, peeled and cut into chunks
- 2 cherry tomatoes, diced
- 2 T red onion, diced
- 2 t. fresh lime juice
- pinch of coriander
- pinch of sea salt
- Tabasco Sauce to taste
- canola oil or a spray oil for cooking
- salsa for serving
Mix the avocado, cherry tomatoes, red onion, lime juice, coriander and sea salt together. Add the Tabasco Sauce to taste (I used 5 drops) and mix. Get out 1 tortilla on a work surface. Place about a quarter of the mixture on one half, not too near edge. Fold the tortilla in half over the filling to form a semicircle. Heat a grill pan or skillet over medium heat. Add oil. Slide uncooked quesadilla onto the pan. Press briefly with a spatula. Cook until golden, about 1 minute, then flip and grill 1 minute more. Transfer the quesadilla to a cutting board and slice into 3 wedges. Serve immediately with your favorite salsa. This recipe will make 24 wedges.
This sounds realllllly good.
Feb
16
Spicy Vegetarian Black Bean Burger
Ingredients:
- 1 15 ounce can black beans, drained
- 1/2 onion, diced
- 1 tsp hot sauce
- 1/2 red or yellow bell pepper, diced (optional)
- 1/2 tsp cayenne pepper
- 1 “egg” (use Ener-G egg replacer)
- 1 cup bread crumbs
- oil for frying (optional)
Preparation:
Mash the beans in a large bowl and add remaining ingredients, mixing until well combined.
Press firmly to form into patties and lightly fry in oil. Or, fire up the grill and barbecue your black bean veggie burgers over a medium heat.
Feb
11
POTLUCK!
Aight guys! I’m going to a Key Club social today, and it’s a potluck.
Here’s what I’m making:
Cheddar Biscuits with Smart Ground® Original
Ingredients:
- 2-1/4 cups self-rising flour
- 1 pkg (12 oz each) Lightlife® Smart Ground® Original
- 3/4 cup unsalted butter
- 1/3 cup unsalted butter
- 1 cup plain soy milk
- 3 ounces shredded Cheddar cheese*
- 1 tablespoon garlic powder
- 1 teaspoon salt
Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly flour paper. Cut solid butter into ¼ inch strips. In a mixing bowl, combine flour, solid butter, Smart Ground® Original, soy milk & cheese. Mix ingredients together. Pour mixture on floured waxed paper. Pat the dough out with your hands until dough is not sticky (add a little flour if necessary or if it’s too thick add a little water). Cut biscuits with a biscuit cutter (if you don’t have a biscuit cutter use an ice cream scooper). Bake on a cookie sheet in preheated oven for 15-20 minutes, or until golden brown. In the meantime, combine melted butter, garlic powder and salt. Brush over baked biscuits immediately upon removing from oven.
If this doesn’t work out… I’m going to go buy a bag of potato chips. But they sound good and simple!
* I’m using daiya cheddar!
Feb
4
Brownies.
The Ultimate Vegan quest?
Perfect vegan brownies, of course.
Okay, maybe that’s not everyone’s quest but I sure love brownies.
I’ve made a couple of brownies in the past, but these stood out:
DIET DR. PEPPER BROWNIES.
Literally all you need is:
* Box of brownie mix
* 1 can of Diet Dr Pepper
Simple, right??
My only advice- check the brownie mix for powdered milk, etc. (i don’t know if that would be in there, but just be careful!)
All you do is mix the two together and bake them, checking with a toothpick to make sure they are the right consistency.
Also, you may not need the whole can.
Good luck! I’m making these for a party next weekend (:
Jan
30
holy-
Jan
29
loves this.
Drinks I Love:
- Light Chocolate Soy Milk (Silk is the only brand I’ve had)
- Strawberry Banana ‘Fruit & Protein’ (Silk once again… it’s DELISH.)
- STASH Moroccan Mint Tea
- Bigelow Green Tea with Lemon
- Homemade Knock-off of Brisk Tea: http://www.topsecretrecipes.com/Lipton-Brisk-Iced-Tea-Recipe.html
- Orange and Cranberry Juice mixed together
- Blue Sky Soda (all flavors)
:)
Jan
23
Chocolate Raspberry Mocha Layer Cake
Ingredients (use vegan versions):
- 2 cups unrefined sugar
- 3/4 cup oil (substitute applesauce to lower fat content)
- 1/4 cup water
- 2 teaspoons vanilla
- 3 cups flour
- 1 cup cocoa
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 cups nondairy milk
- 1 shot espresso or very strong coffee
- 1/4 to 1/2 cup fruit-sweetened raspberry jam
Directions:
1. Preheat oven to 350 degrees F. Grease two 9” pans. Blend the sugar and oil. Add the water and stir well. Add vanilla extract. In a separate bowl, mix flour, cocoa, baking soda, and salt.
2. In another bowl, measure out milk and espresso or coffee. Add the flour mixture gradually to the oil and sugar mixture, alternating with the milk. Pour batter into prepared pans, and bake 40 minutes.
3. When cake is baked, remove from pans and cool on a wire rack. When cool to the touch, spread the top of the bottom layer with raspberry jam.
4. Top with second cake layer and frost with your favorite vegan chocolate frosting.
Jan
11
http://skreened.com/imvegan/hello-i-m-vegan?direction=asc&field=order&query=&start=0&count=20
these are really cute!
Jan
2
Pizza Rolls? Pizza Rolls.
INGREDIENTS
- - 1 cup warm water
- - 1 1/2 tbsp brown sugar
- - 2 1/4 tsp active dry yeast
- - 1 1/4 cup whole wheat bread flour
- - 1 1/2 cup all purpose flour
- - 1 tsp salt
- - 2 tbsp oil
- - tomato sauce
- - your favourite pizza toppings
METHOD:
- Mix sugar into the water and stir in yeast to dissolve. Set aside for 10 mins to proof.
- Whisk together flours and salt in a bowl, then add yeast mixture and oil. Bring together into a soft dough, then knead on a floured surface for 8-10 mins, until smooth. Add in flour if dough is too sticky.
- Place dough in an oiled bowl, cover, and let rise until doubled. Punch dough down and knead for a few mins, then return to the bowl. Let double again, or place in the fridge to use the next day.
- Preheat oven to 450 degrees. Lightly oil a muffin tin. Roll dough into a large rectangle, 24” x 8”. Slather with a layer of tomato sauce, followed by your toppings.
- Roll up like a jelly roll, then slice into twelve 2” sections. Place into muffin tins. Bake for 12-15 mins, or until golden and baked through. Let cool for 10 mins before serving.
Dec
29
I got a new cookbook for Christmas!
Expect lots of recipes coming soon.
Sorry,
I’ve been on Christmas break. :)
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