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r 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 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 6 cups water 2 1 2 table spoons of vegetable stock bouillon i love better than bouillon 1 cup of chopped carrots 2 cups of chopped mustard greens 2 ears of corn kernels cut off 3 medium russet potatoes cubed 1 1 2 cups of raw cashews 1 2 cup of unsweetened nutmilk 1 2 a large sweet yellow onion 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 for my birthday my dad made me a beautiful gluten free cake i love my family and you too happy eating ya ll posted by the vegan slaughterhouse at 7 13 pm 7 comments friday november 6 2009 it s a boy annnnd back to the food my typical breakfast spelt bagel with peanut butter flax seeds coconut banana and honey for dinner a couple days ago i whipped up some blue corn tacos 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 for dinner 2 night ago i made some sort of okra dish with a bean meatball on top 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 posted by the vegan slaughterhouse at 12 10 pm 1 comment monday november 2 2009 a very happy birthday 2 me indeed on october 30th of this year i celebrated my 26th birthday laughingly enough in detroit my date of birth is also known as devils night devil s night in detroit 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 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 i m the funky skeleton the cake tasted amazing and it was made by my very sweet friend amber who runs the only award winning vegetarian restaurant in the metro area she made it vegan gluten free just for me it was a beautiful surprise mmmmm turntable shaped cakes taste extra yummy the party was so much fun i had to share it was a blast for all that attended now on to the food for my breakfast of champions i had this simple yet great start it s just some fresh cooked steal cut oats with a thick maple banana sauce this dish was really easy to make i just put some nut milk grade b maple syrup raw pecans and a touch of arrowroot in a sauce pan and cooked it til it became a saucy texture i lastly added fresh banana and topped it off with raw coconut so good can t wait to make it again why the funk do you eat steel cut oats well for some it s just matter of time and preference steel cut oats take around 30 minutes to cook where regular oats take about 4 minutes the longer cooking time endured however yields dramatically different results than the rolled oats i prefer steel cut to rolled because a they are less processed b they have a great nutty flavor c the texture is firmer chewier and more enjoyable for moi d they take longer to digest so you stay fuller longer for lunch i made what i like to lovingly call the big fat ugly teese stuffed soy burger on top of a samosa patty garlic mushrooms and a spinach garlic spread on spelt bread you re probably asking yourself what in the hell is that the soy burger patty is made from the soy ground round formed into two patties then pressed together with a thick layer of cheddar flavored teese in the middle i pan fried the burger for a long time to ensure it cooked all the way through the spinach garlic spread is just mediterranean garlic spread with spinach carrots what the funk is spelt 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 for dinner a couple days ago i made a gluten free lasagna that tasted exactly like the real sha bang 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 on a side note please enjoy this cunning picture of guard dude taken at the outdoor detroit market posted by the vegan slaughterhouse at 12 30 pm 3 comments wednesday october 21 2009 ay yo kids eat yo veggies hello fellow foodies potential stalkers the other day for breakfast i had something i like to call cheezy broccoli tofu served with some spelt bread sausage mmmm baby likes with a blueberry shake on monday night i created a savory veggie tart if you will or if you won t teff crust veggie tart with a rich dill cream sauce 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 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 lastly for dinner tonight i made a big ol stir fry with lots of ginger cashews lots of brown rice miso topped with detroit grown sunflower sprouts and here s a picture i took today of my baby belly 17 weeks in the making posted by the vegan slaughterhouse at 7 34 pm 6 comments sunday october 18 2009 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 macadamia mac cheese with roasted brussels sprouts and bbq tempeh 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 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 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 bell s two hearted pale ale battered onion rings served with veggie burrito s nicole style recipe for beer batter taken from vegan appetite http www veganappetite com 1 cup soymilk 1 tsp apple cider vinegar 1 large onion sweet 1 cup flour divided use 1 2 tsp salt 1 2 tsp garlic powder few grinds of pepper 3 4 cup beer oil for frying combine the milk with the apple cider vinegar stir together and set aside 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 heat your oil to about 350 degrees using whatever you normally use to fry even though you don t normally fry foods of course 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 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 homemade veggie chili fresh pressed corn tortillas always hits the spot and here is a crazy creation i came up with on the way home from yoga very hungry indeed tempeh latkes 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 posted by the vegan slaughterhouse at 7 15 pm 3 comments friday october 16 2009 wakie wakie eggs and bakie 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 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 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 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 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 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 i pan fried the tempeh and used fresh dill garlic a small amount of soy sauce and nutritional yeast i set that aside i then made the wild brown rice mixture and cooked it in veggie stock and a bit of earth balance 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 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 when everything was said and done i put the dish together cooking time 2 and a half hours the taste priceless lastly i made this dish a while ago ham cheeze baked sandwiches i pan fried the crap out of thinly sliced smart dogs then wrapped it all together in a pizza crust with some cashew cheese well that s all i got for today happy friday ya ll posted by the vegan slaughterhouse at 2 22 pm 4 comments thursday august 20 2009 i mmmmmmmmm baaaaaaccccckkkkk nobody can go back and start a new beginning but anyone can start today and make a new ending 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 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 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 first off the raw massaged kale salad with sprouted quinoa and pecans 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 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 another great dish to be had is this special creation magic hat beer battered coconut tofu served with a coconut curry papaya sauce mmmmmmm 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 ...