So, I decided to go with Deanna on the raw food mondays. I mean, really, it’s not so hard when you realize that, um, as a vegan pretty much everything can be done in that manner (save some dressings, tofu, margerine, etc.). So, I tried a smoothie that she’d raved about and I absolutely love it!

I guess it’s called a spinach smoothie and you can find the recipe here. I did, however, take a picture of it:

Then, I had the chance to come up with a little something. I had a little bit of spinach but I was making enough for my mother and myself so clearly like, a cup and a half or so isn’t enough. So, I came up with this cute smoothie:

The Fruity Girl

  • 8 large strawberries
  • 2 large saturn/saucer peaches
  • 10 bing cherries, pitted
  • 2 or more cups of spinach
  • 1 banana

You blend it all together and you get something like this:

I suggest you give both a try. I just basically did a clearing of a bunch of fruit I had in the fridge. Yummmmm… If it weren’t so full of food at the moment, I’d totally be making one.

Just one more thing: FUCK YOU Jackson, Mo Wal-Mart for not having spinach and having terrible mangos! When 90% of your mangos are wrinkling and acting as if they are going to collapse, stop trying to sell them! That kind of thing is whyI tend to shop at Shnuck’s, man. 😛 But, when in dire need…


For breakfast I ate some cereal and also ended up trying out a smoothie. It was quite delicious and since I didn’t go off a cookbook, I’ll post how I did it.

  • 1/4 to 1/2 cup water (depending on how thick you want it).
  • 8 baby carrots
  • 1 saturn/saucer peach or a white flesh peach if you can’t find the former.
  • 5 strawberries.
  • sugar or some other substitute if you want.
  • a dash or two of cinnamon to taste.

Get your blender out and pour the water in and drop in the carrots. Let it go until it’s mostly pureed. Then add in the peach and let it blend for about 2 minutes. After doing so add in the strawberries. I destemmed and halved them. I don’t guess you have to but I think it helps break them up more.

After it’s pretty much blended add in the the sweetening and cinnamon to taste. After you blend it a bit more for that, you’re done. It’s soooo yummy.

Now, for dinner, I took Deanna’s BBQ Tofu recipe and made the garlic mashed potatoes from Vegan with a Vengeance. I also added in some peas, strawberries, and more saucer peaches! Sorry, here in Missouri, a lot of our peaches didn’t survive the cold snap that had come through so now that I’m finally getting some peaches and I’m going to enjoy them while I can!

I was so full that I could barely eat the peaches and half of the potatoes but there are left-overs that I will be able to enjoy today. *is full of happy* I will definitely have to make this again sometime!

And now for some bento love/porn:

I got the Leaflet Tight bento at the asian farmer’s market in St. Louis and the rest from bamboo70 on ebay. ❤

I know that I personally eat tofu and I hadn’t known anything about this. This link deals with the implications of eating “raw” tofu. It also addresses aceptic packaging as well. I am glad this was posted on the livejournal forums.

So, I unintentionally ended up making seitan. With the seasoning to be chicken! This came from La Dolce Vegan by Sarah Kramer! Another amazing recipe.

She also has a recipe for making your own vital wheat gluten. I suggest doing that because the box of vital wheat gluten doesn’t seem to be very big and it could get very costly… especially when you should have the materials if your food pantry is properly supplied. At any rate, I digress.

So, it wasn’t too hard to work the wheat gluten into the consistency you need to have it ready for the next phase. It’s actually got a really interesting feel. It’s kind of like one of those water tubes that you almost drop everytime you squeeze them because they have that oily liquid inside of them. It’s pretty nifty. I’m telling you. If you have a gluten intolerance, you’re missing out… like for real.

To cook them, you just simmer the pieces. I wish that Sarah had mentioned something about them getting explodo-huge. I freaked at first when I checked them because they grew to about 10-15 times bigger than they start out at but they start to shrink some as you let some steam out of the covered skillet. They don’t go back to the small cuts you’ve made, but they elongate and thin out (as with my experiences).

The concoction of herbs are used to simmer the “chicken” in until it’s cooked down. I think I’ll probably make the last run (which was the fourth ten minute interval of the recommended five or six) about half the normal interval time so that I don’t have them sticking to the skillet. Or perhaps there’s another way, I just don’t know how yet.

 This is the final product with breading that was simmered a bit in olive oil. The breading was some wheat pastry flour and blended total flakes. It is a nice, nice set-up man. The noodles, however, are from pasta roni and i will not be buying them anymore. This used to be a common noodle style in my family but this evening it nearly killed me. After changing my diet just three weeks, it seems to have been pretty much it for me.

Even as I’m writing this (noting how late it is) , my stomach is still upset with me. But not over the seitan, but the noodles.

For those of you who don’t know what empanadas are, they are basically meat or fruit pies that are fried. If I remember correctly, they are pretty popular in many South American Countries, but I know Argentina and Peru for sure. At any rate, however, they are quite lovely and I don’t know why they aren’t popular here in the States.

This is the pastry dough that I made. I found it out of the book Vegan Lunch Box by the uberneat Jennifer McCann of Vegan Lunch Box.  I actually did a 50/50 of all-purpose flour and wheat pastry flour. It works very well like this although I’m sure it’s fine with it 100% all-purpose flour. One thing I will suggest is to make sure the dough is moist enough. I do cook but it’s something that I’m still getting used to overall so I was starting to roll it out and had problems getting the amount she stated out of the dough. So, I had to go back and keep adding in water while kneeding it. Let me tell you, if you have more experience with pastry doughs, you’ll have no problems. I’m just obviously newer at it.

The next part after having finished the pastry dough was to add the meat to it and seal it. I didn’t have the taco spices like I should have *hangs head in shame* so I made do with just the plain ol’ crumbles from Morningstar which is 100% vegan for those of you that may be wondering about that. This is honestly the easiest part aside from letting it bake.

 This was my finished product. I had it in the oven a teensy bit longer than it needed to be, but it still wasn’t too bad. I love the pastry dough. It works really well. Edamame and corn (frozen not canned) work really well with this entree. I don’t even salt the side dishes and they still end up being wonderful.

Okay, so these are the amazing and delicous scones from Vegan with a Vengeance by the super lovely Isa Chandra Moskowitz. These scones are amazing fresh out of the oven and they are still pretty good when they’ve been out a couple days but I definitely favor them fresh from the oven. I made these a couple of weeks ago actually, but you know what? They were awesome enough that they had to be mentioned anyway.

I had to fudge with the recipe a bit to get the strawberry ones done because that fruit has to be cut up and everything before it can be put into the batter. I think if anything, I just needed to add more strawberries because I have very few that were still ripe/not overripe and so I made do with what I could find.

She does have a way to do fruits like blueberries but since I think they’re the devil or something, I obviously couldn’t do it. But I’m sure there are some of you who have this book and would be willing to vouch for the awesomeness!