Friday, August 13, 2010

Strawberry Clobber

cooking oil for coating pan
2.5 pints ripe strawberries, quartered
1 lemon, juiced, and not from that stupid little squeezy plastic lemon thing, that stuff is gross.
1/2 cup cornstarch
1/4-1/2 cup natural sugar, depending on how sweet your strawberries are
1.75 cups old fashioned oats
1/2 cup whole wheat pastry flour, just whole wheat will do, though
3/4-1 cup brown sugar, depending on how sweet you like your desserts
7 tablespoons Earth Balance
2 teaspoons cinnamon
pinch of salt

Preheat oven to 350. Coat 7X11 Pyrex type baking dish with Earth Balance or some sort of cooking oil. Set aside.

In a small bowl, combine natural sugar and cornstarch. In medium size mixing bowl add strawberries, lemon juice and sugar/cornstarch mixture. Stir it all around and there's yer fruit fillin'. Pour it into your baking dish.

For the topping, in a medium bowl, add all the ingredients listed under "Topping." Now, stick your hands in there and mash up the Earth Balance with all the dry ingredients. Pour on top of the strawberries and arrange it so you have an even layer. Don't pack it to firmly. This is optional, but you might want to add a few dashes of cinnamon on top.

Bake for about 30 minutes. Party in your tummy.

Black Bean Burgers with Sun Dried Tomatoes and Sage

I am currently staying with my omnivorous parents in Seattle and meekly offered to prepare a vegan dinner for them tonight. My meat-adoring father has especially difficult taste buds to please, but this recipe has his seal of approval.

Despite his occasional jeering, comments about craving Porter House steaks and disapproving glares at my almond milk, he truly enjoyed dinner. Mission accomplished.

Black Bean Burgers with Sun Dried Tomatoes and Sage

olive oil to coat pan and baking sheet
2 cloves garlic, minced
1/2 onion, any type, chopped into small bits
4 cups cooked black beans
3 tablespoons fresh sage, minced (if you really like sage, maybe a little more)
1/2 cup sun dried tomatoes, chopped small
3 tablespoons Bragg's Liquid Aminos
3 shakes Spike
1/2 teaspoon dried rosemary
1 teaspoon cumin
1 teaspoon pepper
1/2 teaspoon dried basil
3/4 cup whole wheat flour or corn flour
1/2 cup nutritional yeast

For Serving:

whole grain burger buns
lettuce or spinach
tomato slices
avocado slices
Veganaise (optional)


Preheat oven to 350. In a medium size sauce pan, add olive oil and set at medium heat. Once the oil is hot, add garlic. Cook until golden brown, then add onions. Cook until tender. Add black beans and make sure all of the excess liquid is drained. Mash black beans then add the remainder of the ingredients. Stir over medium heat until all ingredients are combined and texture is gluey. Gluey? That sounds gross. Just heat them until it looks like they will stay together in patty form. Mmk.

Using a serving spoon and another utensil to shape the burgers, or your hands, spoon about 1/2 a cup onto an oiled baking sheet and somehow form into a patty whose shape and size is to your liking. This is the fun part! There are a lot of different ways to do this, I prefer getting my hands messy. After you are done spooning and shaping and such, brush with olive oil.

Bake at 350 for 15 minutes, flip burgers, the bake for another 10-15.

Assemble however you please! But make sure the avocado is present on your bun. This is vital. Also, a dash of Spike is always a nice finishing touch to these beany goodness babies.

This should make a lot of burgers, about 8 or 9, so you can freeze them or give them to your dog or your carnivorous raptor father. Enjoy ya'll.

Wednesday, May 26, 2010

Coconut Sweet Potato Mash


4 medium sweet potatoes cut into chunks
2 cloves of garlic, finely chopped
3/4 can coconut milk
4 tbsp Bragg's Liquid Aminos
salt and pepper


Boil sweet potatoes until tender. Drain potatoes, then add garlic, coconut milk, Bragg's, salt and pepper. Mash until nice and smooth. You may have to add more coconut milk if they aren't creamy enough.

And also, I never measure anything, just trust your taste buds and eat them all!