Category Archives: FOOD PORN

Black Eyed Peas Aren’t Meant For Burgers

What an amazing party it was the other night! Since then, I’ve been so busy with projects I haven’t made it back here until now. I’ve been doing some editing, knitting, crocheting, decorating and filling orders for my Etsy shop. But I’m here now to tell you all about our little burger mishap.

Literate Zombie and I successfully made black bean burgers during MoFo. You remember, right? The dinner with the homemade Chipotle ketchup and jalapeño buns? Anyhow, we tried to recreate the same meal only subbing in black eyed peas for the black beans and Yucca for the sweet potato fries.

Second go-round…not so good. The black eyed peas gave it an excellent flavor but the texture and consistency was extremely different from the black beans. They just didn’t hold together well at all. The Yucca fries were not quite done, making bits of them non-edible. We boiled and then baked them as suggested by the recipe, but it turned out to be a case of the close-but-no-cigar variety.

Yucca Fries with Homemade Chipotle Ketchup

We didn’t finish the burgers that night so I suggested throwing the leftovers into the cast iron skillet with some Earth Balance, almost like a grilled cheeze sandwich. It was much better this way!

We’re kind of on hiatus for now as it’s the busy season for Zombie Hand Productions and our ukulele band is currently writing/recording. But, I’ll be back here and there with pics and stories and attempts at greatness in the kitchen!


Vegan MoFo: Day Thirty

 

Vegan Month of Food: Last Day!

What a fantastic month of vegan cooking, shopping, eating, reviewing, reading, learning and mistake making it has been! I don’t think I’ve eaten better at any point in my life. Not only health-wise but taste-wise too.

Here’s a list of dinners we had from the very first day to now:

Nov 1st: Wizard’s Reply Pasta with Zucchini & Tomato Sauce

Nov 2nd: Seitan Tacos

Nov 3rd: Seitan Pot Roast

Nov 4th: Pinto Bean Tacos

Nov 5th: Aglio e Olio

Nov 6th: Seitan & Beans

Nov 7th: Curry Noodles with Seitan

Nov 8th: Brown Rice & Spaghetti Squash Stirfry

Nov 9th: Vegan Dagwoods

Nov 10th: Green Bean Casserole

Nov 11th: The Who Needs Cheese? Pizza Casserole

Nov 12th: Split Pea & Barley Soup

Nov 13th: Spaghetti with Homemade Marinara & Garlic Bread

Nov 14th: Black Beans & Bananas with Jerk Rice

Nov 15th: Black Beans & Brown Rice Burritos

Nov 16th: Bell Pepper-Zucchini-Onion-Garlic Noodles in Tahini Sauce

Nov 17th: Not Plain Ol’ Salad with Garlic Bread

Nov 18th: Brinner

Nov 19th: Black Bean Sliders on Jalapeño Buns & Sweet Potato Fries with Homemade Chipotle Ketchup & Stone-Ground Mustard Aioli

Nov 20th: Chipotle Chili & Salad

Nov 21st: Chili with Black Bean Bits

Nov 22nd: Broccoli-Zucchini-Onion Brown Rice Stir-Fry

Nov 23rd: Sandwiches*

Nov 24th: Fridge Meal*

Nov 25th: Thanksgiving Meal

Nov 26th: Organic Mushroom Sandwiches

Nov 27th: Soup with Garlic Bread & Apple Strudel

Nov 28th: Stuffin’

Nov 29th: Soup with Red Potatoes & Toast

*These posts were not about dinner but this is what we ate

I did manage to post something every day which I feel is a HUGE accomplishment considering how busy November turned out to be. We started out really strong with keeping track of the budget but as we started a ukulele ensemble and decided to host and cook Thanksgiving dinner for ourselves plus friends, we got sidetracked. We almost had a different meal every night for dinner and we ate very well. All in all, I consider our very first Vegan MoFo a success!

I also discovered some new awesome vegan food blogs like Food Baby thanks to the greatness that is MoFo. And we won a sampler box of Pure Bars as a prize over at Bitt of Raw too!

Come back tonight for our final MoFo meal…

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We just got in from band practice. It’s cold out there! So of course we want something warm and delicious to compensate for the chilly weather. We figure what better way to see MoFo out than to tackle a vegan mac’n’cheese? There is no better way! I’m excited to see how this baby turns out. We’re using organic rice spelt noodles for the “mac” portion and the “cheese” part is a nutch-based sauce. We got the recipe from VegWeb which if you don’t know about it, you really should check it out.

Be back after dinner!

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Okay. It wasn’t bad. But it wasn’t exactly what I was expecting either. Literate Zombie and I both felt like there was too much nutritional yeast. A few spices were missing too. But all in all, we have bellies full of not-so-bad vegan mac’n’cheeze. And chips and ranch[ish] dressing and seared slices of firm tofu.

Not-So-Bad Mac'n'Cheeze

And with that, I close our little piece for Vegan MoFo IV. We are completely satisfied with our MoFo experience and will be back again next year with maybe a more interesting theme that we totally stick to :)

Much Love,

Fruit Killer


Vegan MoFo: Day Twenty-Eight

 

Vegan Month of Food: Day Twenty-Eight

MoFo is definitely winding down as the end of the month is approaching rapidly. I think Thanksgiving really took it out of us! Literate Zombie managed to pull a magic trick in the kitchen last night making that soup and garlic bread while I recreated the apple strudel we had on Thursday, on a smaller scale of course.

Tonight, I’m in charge of dinner. I’m heading out to the co-op to pick up groceries. All he requested was squash, mushrooms, greens and noodles so we’ll see what I come up with.

I’ll also post today’s banner and pics from last night when I get back.

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I had to call an audible and went with my idea to recreate the vegan stovetop stuffing we made on Thanksgiving. I think I’m just going to keep making things from T-day because it was all soooo good! So I picked up a big carrot, celery, mushrooms, sprouted bread and the rest of the ingredients we already have.

One thing I’ve learned about myself this month is that I like mono-meals. We made an entire green bean casserole and that’s all we had for dinner. The same with the stuffing tonight. Basically I like big amounts of comfort food :) So, maybe I didn’t learn anything new about myself after all. But this fact alone is worth writing about, especially with the low temperatures warranting loads of warm yummy goodness.

So that’s what we’re eating for dinner and I’ll post pics and the recipe later!

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This is the same stuffing we made for Thanksgiving and it was so worth making it again 3 nights later. This time, I was in charge of prepping the veggies and getting them all soft by sautéing them in olive oil. I toasted up some whole wheat sprouted bread and cubed it all to add in later. Literate Zombie got home and took a shower, then took over the kitchen.

Stuffin'

I definitely had seconds tonight!

VEGAN STOVETOP STUFFING RECIPE

I believe tomorrow we will be having something with the two red potatoes I picked up at the co-op. A hash, perhaps? Maybe steak fries? Potato pancakes? I don’t know what it’s going to be but I am a spuds kind of gal so I’m all about a potato dish.

 

Read. Comment. Spread the MoFo.

Much Love,

Fruit Killer

Happy MoFo’ing!



Vegan MoFo: Day Twenty-Seven

 

Vegan Month of Food: Day Twenty-Seven

Late afternoon, MoFoes! Obviously things went off-course with our budget theme when we decided to fund Thanksgiving dinner completely by ourselves. I will say that we feel good about the portion of this month we stuck to it, however. It’s been nice to cook and eat at home, getting away from spending excess amounts of money for the food we eat. It’s really showed us that we can stick to a budget while eating a variety of quality food we have control over.

Tonight’s dinner is either soup or the salad we talked about having last night. I plan on recreating the apple strudel I made for T-day, but in a smaller portion since Literate Zombie won’t be having any. His tooth has been bothering him and sugar seems to exacerbate the problem. But garlic bread doesn’t! I will be sure to take pictures of the strudel since no photos were snapped during Thanksgiving.

Come back and check it out later!

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I’m finally here to post pics from last night! It’s been a busy day so far with laundry and the band coming over and a quick step into the co-op just now. So my first priority is coming here to make up for last night with details!

Literate Zombie whipped up a soup using mushroom broth, carrots, green bell pepper, garlic, spices and a big ol’ slab of bread in the bottom of the bowl to make a makeshift “gravy boat”. Add in garlic bread and apple strudel for dessert and I was a very happy girl.

Black olives in soup is delicious!

Apple Strudel!


Vegan Mofo: Day Twenty-Six

 

Vegan Month of Food: Day Twenty-Six

Talk about the best T-day ever! I didn’t take one single snapshot of food yesterday. We were too hungry to wait any longer as we served dinner an hour later than what we guesstimated. But what a meal it was!

I’d have to say the stuffing and the apple strudel were the biggest hits, but everything was delicious! Dandies vegan marshmallows were AMAZING on the candied yams and using sprouted bread for the stuffing really made it heartier than normal. My mushroom gravy turned into a masterpiece when I used both organic mushrooms and organic mushroom stock. Literate Zombie’s smashed potatoes were seasoned perfectly and leaving the skin on the potatoes made it super rustic.

The leftovers were completely obliterated overnight. I believe we have a can of black olives and stuff to make salad so this is most likely what will be happening for dinner this evening. Maybe I can convince the Literate Zombie to pick up a loaf after work so we can have some yummy garlic bread along with the salad. He made this AWESOME ranch[ish] dressing yesterday with tofu and herbs and Vegenaise that was out of this world!

I am very happy to say that we  are not out fighting the crowds in the name of commercialism. Instead, we are here, veging out so-to-speak before he goes into work tonight. The holiday was a lot of fun with roommates and bandmates alike, coming over to hang out, eat and play music. We both are truly blessed :)

Come back for some actual meal pictures and a write up of how convincing I was to get some garlic bread added to tonight’s dinner!

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Instead of salad and garlic bread, we ended up having organic mushroom sandwiches with tomatoes, avocado slices, Nayonaise, stone ground mustard, fresh cracked pepper dipped into Literate Zombie’s ranch[ish] dressing leftover from Thanksgiving. And since I’ve been a bit stingy with the pictures lately, here are some of tonight’s dinner:

 

Chef Snack

Tomato covered with Literate Zombie's dressing

Smoky mushrooms stole the show tonight

Put avocado in anything and it's instantly better for some reason

 

Money Shot

I have no clue what we’re planning on having tomorrow. But when I find out, I’ll be sure to let you in on the secret!

Read. Comment. Spread the MoFo.

Much Love,

Fruit Killer

Happy MoFo’ing!


Vegan MoFo: Day Twenty-Two

 

Vegan Month of Food: Day Twenty-Two

Wow I’m posting late today! We had to make a run to the post office to ship out one of my sushi roll pillows. Then we met up with a couple of friends before Literate Zombie had to go to work. But, I’m back now and ready to tell you all about what’s for dinner tonight.

We are having the rice stir fry meant for last night. I have the brown rice slow cooking right now so it will be ready to go when Literate Zombie comes home from work. Carmelized onions, sauted broccoli and zucchini will  be the stars of tonight’s delectable dinner. I am so excited about this!

Tomorrow we’re going to see Harry Potter and then go shopping for Thanksgiving Dinner! This year, we’re celebrating with friends since we don’t have any family close enough to get together with. Delicious vegan food, some ukulele playing and just enjoying the day!

Come back later to read about our plans and how the stir fry ended up!

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Broccoli Zucchini Onion Brown Rice Stir Fry

Tender-crisp broccoli, perfectly sautéed zucchini and onion, all tossed together with organic brown rice in our wok equates to a serious factor of YUM. It’s been awhile since we’ve had a stir fry like this. I didn’t realize how much I missed having them until this dinner right here. So good!

Literate Zombie and I have a “date” to watch Harry Potter and the Half-Blood Prince before going to the theaters tomorrow so I must skedaddle. ‘Til tomorrow, MoFoes!

Read. Comment. Spread the MoFo.

Much Love,

Fruit Killer

Happy MoFo’ing!

 


Vegan MoFo: Day Twenty-One

 

Vegan Month of Food: Day Twenty-One

Hello MoFoes! I’m ever so glad that I made too much chili last night. It’s been sitting and marinating in itself all night in the fridge, building up flavors. Chili is one of those things that gets better as leftovers so I’ll be having some delicious lunches for the next few days. The weather looks like it will be complimenting the dish too so all around, good choice for a dinner this week!

Tonight we will  be having rice stir fry. A simple dish of well, organic brown rice and some veggies. Both Literate Zombie and I love stir fries; you can throw anything in them! Well not just anything but pretty close. When we were interning on the goat farm, the intern house always seemed to have a stir fry going. Oh and the rice cooker too. The combinations of flavors and veg seem endless! Eat in a bowl or throw it in a wrap and there’s your meal. Quick and easy like we like it.

But for now, I must dash off for a shower, prep the rice and head out for ukulele practice. Then we will be back tonight with the yum factor of our dinner.

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Change of plans! Practice went a bit longer tonight [6 hours!] and I didn’t end up making the rice. So for the first time for dinner in awhile we’re having leftovers! Chili with the black bean burger mix from two nights ago all crisped up in the cast iron skillet. No food porn though :(

Tomorrow will be the rice dish with onions, broccoli and zucchini. YUM!

Read. Comment. Spread the MoFo.

Much Love,

Fruit Killer

Happy MoFo’ing!

 


Vegan MoFo: Day Twenty

 

Vegan Month of Food: Day Twenty

Good afternoon MoFoes! Today is Chipotle Chili Day [thus the festive bean banner]. What better kind of day to have warm and satisfying chili than on a cold, wet and rainy one like this? I will be in the kitchen chopping and dicing my way through onion, garlic and chipotle chilis to add to crushed tomatoes, black beans and red kidney beans. Simple tastes and perfectly seasoned is what I’m aiming for in tonight’s meal.

There’s only ten more days to go with Vegan MoFo. What an exciting project to be a part of. Literate Zombie really has outdone himself in the kitchen, if I may say so. I know we’ve heard several roommates comment on more than one occasion on the delightful smells undulating from the kitchen at one point or another this month! If that’s not motivation to keep things up, I don’t know what else is. Well, the taste of the food is pretty good motivation too!

After MoFo is done, I have a few reviews I plan on writing about Silk Nog and Silk Pumpkin Spice drinks. And of course, I’ll continue with my ‘Being Human’ series while Literate Zombie forges ahead with ‘Misadventures’. We’ll both get to work on filming the ‘Tutorials’ and writing about basic cooking skills. I really hope that Vegan MoFo has piqued the interest of some non-vegans. I suppose that that’s one aspiration among many for this project.

Okay. I have to get back to work, but I will eventually return with Chipotle Chili details after it has been prepped, cooked and eaten.

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Okay so that was literally the spiciest food I have ever consumed. Wow! The chipotle really heated things up. So good!

Chipotle Chili

Crisp-tender green bell pepper strips, rough-chopped chipotle peppers, organic mushroom broth, crushed tomatoes, black and red kidney beans make up this sturdy rustic meal. Elemental taste contributes to simplistic elegance. Now I understand why Literate Zombie likes to eat chili very rarely; chili needs to be saved as a once-in-a-blue moon kind of event because chili done right is well-worth the time and effort put into making the “perfect pot”.

Literate Zombie also made an excellent little side salad that we split. Made up of alfalfa sprouts and fresh spinach, leftover cold sweet potato fries [yes they save much better than their Idaho spud counterparts] and covered in a stone ground mustard aoili dressing, it tasted like Georgia summer to me. Full of goodness with a Southern-style note thanks to the sweet potatoes. I want to make the fries again just so we can have cold ones to throw into a salad the next day!

My Kind of Salad

Also leftover from last night were some jalapeño breadcrumbs. We threw them on top of the chili along with some nutch to give it a cheezey element. I believe it complimented the spice well.

So what’s up for tomorrow? I don’t know and neither does Literate Zombie. It could be a rice stirfry or….?

Read. Comment. Spread the MoFo.

Much Love,

Fruit Killer

Happy MoFo’ing!

 


Vegan MoFo: Day Nineteen

 

Vegan Month of Food: Day Nineteen

Morning MoFoes! The lovely Kara Hadley from her blog Food Pulse [GO READ IT!] asked for the pancake recipe we used last night. I’d just like to say that the carbonated water really IS necessary as it leads to light and fluffy pancakes. The syrup recipe still needs a bit of tweaking, so just use pure maple syrup. You know…the good stuff.

Vegan Pancakes: from The Post Punk Kitchen

Ingredients:

1 1/3 cups flour
2 tsp baking powder
1/4 teaspoon salt
1 cup soy or rice milk
1/3 cup carbonated water (We used club soda)
1 tbsp sugar
1 tbsp vegetable or canola oil

Directions:

Preheat a griddle or frying pan over medium heat. In a large bowl, combine the flour, baking powder, and salt. In a separate bowl, mix together the soy milk, carbonated water, sugar, and oil. Combine the two and mix until combined.
Grease your griddle or pan with margarine or a little oil. Pour some batter on and flip when it is bubbling.
Serve pancakes with syrup and fresh berries.
*Note: if you want thicker pancakes, use less liquid; thinner, use more.

WARNING: THE OVERUSE OF EXCLAMATION POINTS AHEAD

Tonight’s the night! Black Bean Sliders! Jalapeño Buns! Sweet Potato Fries! Fancy Dipping Sauces! Homemade Grape Soda*!

*No homemade vaniall coke for us. That recipe requires coffee and that’s just not up our alley

I’m really excited. It’s been awhile since I’ve had anything burger-related and I believe this to be  the perfect solution! So come back for details and documentation of Literate Zombie’s mad skills in the kitchen. Word.

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Good news or bad news? I personally always pick the bad first ’cause the odds of being cheered up by the other news is greater. So here goes: no grape soda :( Literate Zombie forgot to pick up the grape juice. We were planning on mixing it with the leftover carbonated water from last night’s pancakes but alas; no juice, no soda.

Moving on to the good news! The sliders were pitch perfect, buns delectable, toppings phenomenal, dipping sauces satisfying and sweet potato fries golden, delicious and plentiful. Sadly, no picture came out clear enough to show here :( I think there’s such a thing as bad food porn and it should be avoided at all costs.

But, pictures of the Chipotle ketchup, vegan aioli, fixin’s, jalapeño buns and the savory burgers themselves did!

Vegan Aioli! Sooo good on the sweet potato fries!

Organic spinach, Roma tomatoes and homemade Chipotle ketchup and aioli

We felt like part of the "Finer Things" club tonight

Yes, Please!

Tonight was very rare in that Literate Zombie worked a day shift and had this evening off. So he came home and we went to jam with the group we’re forming. There’s something about playing music with other people that brings out the wonderful in life.

I write this with a smile on my face, my belly full of vegan deliciousness and I think of how great today was.

Read. Comment. Spread the MoFo.

Much Love,

Fruit Killer

Happy MoFo’ing!

 

 

 

 

 


Vegan MoFo: Day Eighteen

 

Vegan Month of Food: Day Eighteen

I can’t believe it’s already Thursday making one it one more week until Thanksgiving! Last year on the holiday, Literate Zombie and I had a completely vegan meal that we both prepared. We made a HUGE batch of mashed potatoes with tiny cubed seitan pieces covered in a homemade gravy. That was it. Absolutely delicious.

I’m not really sure what we’re going to do this year. We haven’t really talked about it since we’re doing menus by the week now. All I know is that I hope mashed potatoes and homemade gravy make another appearance on the dinner table that night!

As for this evening, we’re having BRINNER! Brinner = Breakfast for Dinner. Warm homemade pancakes and from-scratch syrup will  be tantalizing our taste buds while fresh organic squeezed orange juice will wash it all down. I am ever so excited for this. I’m usually a waffle kind of gal, but I’ve had the taste of pancakes on my lips for a week or so.

So come back to read all about it tonight. I’ll also write a little review on the pancake recipe we’re using because it contains carbonated water. Interesting….

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I normally don’t do this, but because we had no leftovers to eat for lunch ['cause salad really is that good] we had to make something different for lunch. Yummy sandwiches and pretzels for mid meal! And I actually have some GOOD food pics taken in natural light. Feast your eyes on this, MoFoes…

 

Delicious little spinach leaf
Take a peep…

 

Here…
…gone.

Okay I’m serious this time. I’m gonna leave and not come back until after dinner…

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These pancakes were AMAZING! The syrup had a good flavor but the consistency started to change as it cooled off. It became more like molasses but that didn’t matter. Add in the buttery goodness of Earth Balance and all of that equates to an overly stuffed stomach and an aftertaste of yum in my mouth. Oh yeah and the fresh hand-squeezed orange juice? Just a big ol’ glass of awesome.

NOM NOM NOM!

The club soda seemed to add a special something. Literate Zombie says he wouldn’t make pancakes again without it or a cast iron skillet. A nice crisp edge on the cakes like those we tasted tonight only comes from cooking on cast iron.

I ate too much of this...but it was totally worth it

It’s been way too long since we’ve had pancakes. We found a waffle iron in the kitchen but we don’t know if it works. Time before beddy-bye is short tonight so we didn’t want to risk things not working out.

I remember thinking to myself “I can’t believe this is vegan!” while my mouth worked things out with the tasty stacks laid before me by the chef. I’m glad we ran with the idea for pancakes. Not a bad decision. Having brinner was a nice contrast to our savory dinners of late.

But as always, I’ve been looking forward to tomorrow night’s dinner since we came up with it:

Black Bean Sliders on Jalapeño Buns, Hand Cut Sweet Potato Fries with dipping sauces and Homemade Vanilla Cola

I just know it’s going to be good!

Read. Comment. Spread the MoFo.

Much Love,

Fruit Killer

Happy MoFo’ing!

 


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