Thursday, October 10, 2013

Spicy Roasted Acorn Squash Soup

It’s been a while…but I have a headache and I can’t focus on anything…So I am going to scratch down a recipe.

2 Acorn Squash (Or other sweet/tasty squash)

1 can Coconut milk (other milks are fine too, but straight up coconut adds a layer of flavor)

Friday, June 28, 2013

Onward and Downward!

Go here, buy stuff.
A few photos to show you all where I found myself at 5 weeks from show day. I had a good pinch. I have been guided by great people and decide to pay for the lovely Dani Taylor from to handle my meal plan for the final 6 weeks. Instead of spending my weekend determining what to eat and when I completely rely on someone else to use their knowhow and genius to help shed the layer of fat I’m trying to ditch!

Friday, June 21, 2013

The Important People

Most of the people we encounter come and go; friends, pen pals, some family, teammates, loves…the fact that all of these people do not remain constant does not make them any less important. Everyone we encounter helps shape how we develop and the choices we make in our everyday lives.

Wednesday, June 19, 2013

Brussels Sprouts

Tossed and Covered

My mom is always saying, “I found a new Brussels Sprouts recipe.” My first question is always, “Oh yeah, how many ingredients?” I like most of my vegetables pretty simple…just how they come, with some salt and pepper…I eat sprouts 3-4 times per week regularly. They are just so freaking good, and easy. Here is what I do…

Thursday, June 13, 2013


Oh Lord...

So, I struggled. 6 weeks of painful, self-inflicted mind games and loads of bullshit. My body was out of whack, my mind followed, and my focus seemed non-existent. I spent that time going through the motions. (Albeit important, load bearing, fat burning motions…but in a heartless and gutless manner, it seemed.)


Monday, May 20, 2013

Triple X-Posed

Chest is looking good, legs look a bit better.
Because I knew you were sitting at your computer, or browsing FB on your phone thinking..."I haven't seen Stephanie standing around half naked lately...

I'll get to that...

First check out and donate some money...or read the athlete profiles. Yep. Anything helps.

But first you have to look at some random photos of food and other random things.

Friday, May 17, 2013

Losing It

I've gotten lost a bit in the past 3 weeks. I am drowning in all of the commitments I have made to different people and organizations. I feel restless inside my living situation, and am generally overwhelmed.

I am sitting at work, just waiting for e-mails to roll I'm using the time to write this shit for the world to read. For whatever reason, I think it might help.

Monday, April 29, 2013

Berry Cobbler

I made this the other day. It was a treat. I did not regret eating it, even though I know I shouldn't have.

Wednesday, April 17, 2013

Protein Pudding

I love protein shakes...BUT in an effort to get creative with my snacks I looked up different protein puddings and such. Many call for nut butters (teehee <--Not mature enough) and other ingredients...Too much fat, too many calories, and too much effort!!!!

Tuesday, April 16, 2013

Cajun Crusted Soy Curls

Soy Curls are amazing. If you have never had them, I highly recommend ordering some. (Unless you live in the Portland area you can pick them up at tons of places.)

Creamy Lentil and Broccoli Soup

I just made this up...It was delicious.

Makes 2 large servings, each worth:

186 Calories
31g Carbs
3g Fat
12g Protein

Monday, April 15, 2013

Mini Update

They say a picture is worth 1,000 words...

The lighting from the middle photos (2 weeks ago) is better and I like them better, even though I'm technically fatter.

Thursday, April 11, 2013


I was watching too much TV recently and made this note in my phone.

There is too much dramatic irony on TV. It teaches people to create it their own in lives.

Do right by yourself; be forthcoming with information and details. This does not mean say whatever is on your mind at all times, but rather present facts so that people have the ability to make decisions based on whole truths.

It will help.

Friday, April 5, 2013

Progress…The Saga Continues

Ok so, I need to post about stuff that happened a week ago. I think you’ll survive. Its like the olden days…with really old news; like when you see someone reading a newspaper…and all you can think is…”No? No internet, television, or radio? You need day old news?”

Thursday, March 21, 2013

The SLAW Formula

Standard Slaw Fixin's
I have this thing for slaw. I think of something to make for dinner, and then have to decide what will accompany it, many times it is shredded vegetables in some sort of dressing. I love slaw. It is so simple and sweet, tangy and tasty. I mix up tons of different things and call it slaw…but here is my basic formula:

Monday, March 18, 2013

Progress; Plus Lunch

Ok Folks! I am combining the progress and planning results. So you are going to see the food and my nearly nuuuuuudness…so I apologize in advance.

Thursday, March 14, 2013

Getting (Bike) Dressed

 I should be filing…but…

1.       It makes my back hurt, and

2.       It’s boring as hell

So I am going to write about how I get dressed to go biking in cold weather. It was super nice yesterday, which required only shorts and a jersey…but the weather for next week looks lame, so it might be back to the sleeves, pants, jacket, and gloves.

Thursday, March 7, 2013

Mushroom, Asparagus, and Spinach Bowl with Homemade Seitan

Super quick and easy weeknight recipe. If you don't make your seitan at home, it is just as easy to pick up a container at the store, or add some other form of protein. Or just drink a shake on the side. It takes more than 5 minutes, but I like to call it 5 minute food--Just because it is so simple.

Prepare --> Succeed


For years I have heard my mother say, “Prior planning prevents piss poor performance.” Usually in regard to doing homework, some sports related, or forgetting to bring a coat in the middle of winter. It is true; she was right and I use this as a mantra. I lead a relatively busy life, so planning, organization, and preparation are keys to my success.

Friday, March 1, 2013


I said I would post my progress after my pinch today. So here it is. If you haven’t read my long winded version about what’s going on, check out the following two posts about BEING UGLY and FAT-->FIT.

Black and White

This has been bothering me lately…

People watch a movie or two…read an article, a blog post, or some other form of media and determine they should attempt being vegan.

Thursday, February 28, 2013

Fat --> Fit : Trade that A for an I

Late 2012 I was asked if I had any interest in participating with a team of vegan athletes in a body building, figure and bikini competition. Since I was in high school cheerleading I had interest in competing in a fitness competition. I have since abandoned the desire to dance around like an idiot in some fucking weird costume, sneakers and fluffy crew socks…but I still want to build my body to a level unmatched at any time in my athletic career; in mid January I committed.

Tuesday, February 26, 2013

The Best Oatmeal EVARRRR!!!

I have been eating this oatmeal recipe for the past 2 weeks. I can't usually just eat the same thing over and over and over; but this is different. It is so good, and there are so many dynamic flavors...I simply can't get enough.

Monday, February 25, 2013

Chickpea Salad

Extremely simple. Ingredients are easy to swap, and you can adjust the flavors as needed.

Gym Etiquette

I have been lifting weights for…since I was 16. (I’m getting older, so I don’t think I’m supposed to say how old I am anymore.) My high school weight room had a lot of rules. I still believe in them.

Saturday, February 23, 2013

Mexican-ish Stuffed Peppers

I have been cooking for one a lot lately…which makes me sad. No one wants to eat my food anymore. I love cooking for people. I don’t really have time to host folks, and my siblings I live with are lame and don’t wanna.

Enchilada Sauce in a Pinch

Once in a while I need some enchilada sauce, but not much. Not enough to warrant opening a whole can of anything (except whoop-ass, but I have a lifetime supply of that!)


So here is my quick fix:


¼ Cup Ketchup

1 Tsp Chili Powder

Sprinkle of Cumin

MIX ‘em together!

BAM! Sauce.

Friday, February 22, 2013

Being Ugly

I’m struggling. So many things are going so well in my life. I love everything. I have a new job, a new life, rad new side jobs, bikes, running, lifting, funtivities, sailing, the list goes on. I am working on new things all the time, projects, my fitness, my education, my professional experience…but there is one problem I have come across that I can’t seem to shake, that I have tried to solve, and have found no answer.



As a kid I remember my mom making stroganoff. Coming home and smelling the simmering food…thinking how amazing it smelled, and wondering what she was making…then an hour later sitting at the table and seeing and smelling the final result, and being wholly disappointed. As a teen I changed my mind and wrote off my childhood ignorance.

I haven’t had stroganoff for years. I love it. I need it. I have a new challenge…I am trying to be soy free. It’s fucking hard. Soy is good.

Squashed Cauliflower

One head of Cauliflower


¼ Cup Nutritional Yeast

Garlic Powder



Cut and clean cauliflower

Add to a pot with cold water

Boil until tender…



Add Nutritional Yeast and spices to taste

Boom, Squashed Cauliflower.


Cashew Sour Cream

Really simple, incredibly quick.
2 Handfuls Raw Cashews

¼ Boiling Water

Tbsp Apple Cider Vinegar

Splash Non-Dairy Milk (Unsweetened)

If you have soaked cashews, good job…Use those. It will create a creamier consistency. I just made this for the first time the other day…So I did it in a flash.

Add cashews to a food chopper, processor, or high powered blender. Grind/puree as much as possible.

Add water, mix until creamy

Add cider vinegar and milk

Mix until creamy

Boom, Cashew Sour Cream.


I stole the regular recipe from Yeah That Vegan Sh*t…then in my true style I changed it…Here is what I did. No pictures for a couple reasons: you just put stuff in a bowl and then smash it together, and no matter what you do it always looks like a giant turd. So yeah…

I like Seitan. It is made of Gluten and has an enormously high protein content. It is kind of spongy, and my brother and sister both think it is weird. But they eat dead animals...

Spicy Seitan

1.5 Cups Vital Wheat Gluten

¼ Cup Nutritional Yeast

2 tsps Paprika

¼ tsp Cinnamon

¼ tsp Cumin

1 tsp Black Pepper (usually do a heaping tsp)

1/8 tsp Cayenne powder (or Sriracha)

½ tsp Garlic Powder (or some fresh finely minced is good)

½ can tomato sauce

¼ cup COLD water

1 Tbsp Ketchup

2 Tbsp Oil (olive, vegetable, canola, what have you…)

2 Tbsp Worcestershire (Make sure its vegan! Annie’s makes one and I have seen one “Wizard” Brand)

Preheat oven to 350 (my oven cooks retardedly hot, so I usually do 300)

Combine dry ingredients in a large-ish bowl, combine wet in a smaller bowl. Whisk both separately.

Create a well in the middle of the dry ingredients, pour in wet. Mix with a fork until it becomes ridiculous.

Complete the combining process with your freshly washed hands. Knead the dough for 5-8 minutes…or however long you have patience for.

Form into a log…6-8 inches in length. It will look terrible…

Roll in foil as tightly as possible. Pinch the ends (so it looks like a giant hard candy)

Bake for 90 minutes on the rack. NO BAKING SHEET! It will burn!

Let cool completely, store in the fridge…I usually keep it in something plastic so it doesn’t dry out.


This is just a little more mild flavor…Better as an ingredient as compared to the above…which I like on its own. Slightly different ingredients, same directions.

Chicken Style Seitan

1.5 Cups Vital Wheat Gluten

¼ Cup Nutritional Yeast

½ tsp Poultry Seasoning (Sage, Thyme, Marjoram, Rosemary, Nutmeg, Black Pepper)

¼ tsp Cumin

1 tsp Black Pepper

½ tsp Garlic Powder (or some fresh finely minced is good)

½ can tomato sauce

¼ cup COLD water

1 Tbsp Ketchup

2 Tbsp Oil (olive, vegetable, canola, what have you…)

1 Tbsp Molasses




Wednesday, February 6, 2013

A Night for the Animals – Speaker Edition

We are so excited to announce that our speaker for the benefit will be Tim Hitchins, co-owner of a Portland staple, Blossoming Lotus. We got hooked up with him when we were still in the very beginning stages of planning, his initial thoughts and ideas for what he would speak about fell in line with exactly what we had envisioned this event promoting; a strong vegan community.

Mr. Hitchins has provided us with a brief description of the content of the discussion, titled:

 “Our Compassionate Community.”

We've all boasted about Portland before, from our vegan mini mall, eateries, gym and barbershops, to our rich animal rights history and activist scene, our ‘veg’ community represents an unparalleled model of compassionate living. Nourished by a rich diversity of individuals, organizations, and businesses working interdependently and through a common ethical cause, our collective grassroots efforts confront the structures of dominance we all seek to change. Daily, we challenge the status quo.

But as our network remains strong, and our accomplishments deserve recognition, we still face obstacles ahead. Recent years have introduced us to the humane meat movement, back yard butchers and the Green Scare. Pursuing support, these paradigms of abuse wish to control the narrative and label us extremists. Our compassionate community, established, connected and driven by love will lead by example; for a kinder world, we will persevere.

In this talk, learn what one Portland resident believes each one of us can do to protect our community's legacy, how we can build from past experience and what we can do to keep Portland the greatest vegcity in the world.

We are so excited to have Tim as a presenter and guest. We are honored that he has taken the time to put this together and bring to our attention what, in our hectic everyday lives, we can do to sustain and add-on to something that we all hold so close to our hearts.

About Tim:

Tim Hitchins moved to Portland broke and on probation for animal rights activism. Searching for a better life, he was able to make connections and get support from caring and compassionate individuals within the Portland veg community. Eventually, Tim was able to get a job and contribute to the local scene. Eight short years later, he is just another vegan business owner and activist in Portland's rooted vegan community. Today, Tim co-owns Blossoming Lotus and organizes with Resistance Ecology.
EVENT UPDATE: As of this morning 02/06/2013 we have only 16 tickets remaining. If you are interested in joining us ACT FAST by clicking HERE. We have also collected more than 30 raffle prizes including the GRAND PRIZE trip for 4 to Helios Eco House in Bend, OR. Hope to see you there!

Thursday, January 31, 2013

Spring Mix

Let me tell you something about spring mix...

If I wanted tart tasting, untamed weeds in my salad I would get it from my yard; not pay your for them...Now, make my salad with real lettuces.



This is a pretty simple dessert to make. Takes a little time, but it is easy to keep all of the ingredients on hand. (Phyllo  in the freezer) I didn't take many progress photos...Sorry folks!


Grease a 9X13 pan; using a paper towel apply some butter substitute.

1 Package (one roll) Vegan Phyllo Pastry

1 Cup Butter Substitute, melted. I always melt butter slowly on the stove...I hate microwaves, and butter always explodes.

1.5 Cup Chopped Nuts (I did a combination of pistachios, cashews, walnuts, macadamias, almonds, and pecans all raw.) I pretty much always have these on hand…unless I ate them all.

2 Tablespoons ground cinnamon


1 Cup Water

1 Cup Sugar (I used evaporated cane juice; same, same.)

1.25 Teaspoons Vanilla

2 Tablespoons Agave

Grind the nuts in a small food chopper or food processor…if you only have a knife…chop a lot…

Mix the nuts and cinnamon in a bowl.

Unroll the phyllo, cover with a damp towel, if you work fast enough this shouldn’t really be necessary…but I don’t want to be blamed for you having crusty unworkable phyllo.

Remove and lay four sheets in the bottom of your greased pan. If the sheets are too big for the pan just let it kind of work up the sides, or scrunch them down a bit…Using a basting brush spread melted butter substitute on every friggin’ inch of that dough J

Sprinkle the nut/cinnamon mixture over the top.

Layer 2 more sheets of phyllo, brush with butter, top with nuts…repeat his until you have 8 sheets of phyllo left…If you run out of the nut mixture, just make some more…until you have enough. I always have a stockpile of raw nuts. (Bahahaha)

When you have layered the top 6-8 sheets of the phyllo brush the top with the remaining butter substitute.

Using a SHARP knife cut into your desired serving size. I chose to do 2x4 and then cut each of those into triangles.

Bake for 50 minutes to an hour at 175. If your oven will not go this low, bake at 200 and until the top is crisp and golden brown. Because the temperature is so low it may seem like it will NEVER be done…but it will and it will be AMAZING.

When the pastry has been cooking for about 20 minutes, start making the sauce.

 Boil the sugar and water and stir until the sugar has dissolved. Add the Vanilla and agave and simmer for 20 minutes, stirring occasionally. This should create a sort of syrup, runnier than maple, but thicker than say…Gatorade.

By the time you are done with the sauce the Pastry should be ready to come out of the oven.

Spoon the syrup over the baklava immediately. Make sure to drip some between the cut edges and down the sides of the pan.

 And let it cool. It may seem like you are going to make it soggy and floppy…but you aren’t. I assure you, you are making it more and more delicious with every spoonful.

When the pastry cools each piece will be a crunchy, slightly chewy, sugar coated, cinnamon filled treat that no person can resist. (Unless they have no taste at all; or just suck generally)

I used a thin metal spatula (my tofu spatula) to remove the baklava from the pan and set out on plates. Do not do this until the dessert is completely cooled.

OK, now you can eat it…and if you “accidentally” destroy the first piece you should probably destroy the evidence…

Yeah…so, you’re welcome.

Wednesday, January 30, 2013

Lasagna - Spinach, Mushroom, Sausage.

OK! I am finally taking a minute to write down a recipe from Christmas. I don’t really have time to do it…and I am feeling guilty for all of the other things I should be doing, but I feel the same way about not posting here. This recipe has many components…it is definitely one I plan ahead for and make pieces, in advance.

This also makes a HUGE lasagna…so bear that in mind. I suggest making a few reasonably sized lasagnas…and freezing or sharing…I love sharing.

For many people Lasagna is an indulgence, this recipe is nearly guilt free…A bit on the carbs, with the noodles, but you know what…? Just make it with zucchini noodles or something. I can’t tell you how many times I ate this for breakfast. To any non-vegan folks who are reading this…it is a great way to get the same flavor without all of the crazy fat that dairy cheese and animal proteins add. Let me make you a lot healthier…GO VEGAN.

Part One:

Make a batch of my MARINARA

Part Two:

Cashew Ricotta

I stole the basis for this out of VEGANOMICON, but in my true fashion I changed it, because that is what I do.

1 Cup Raw Cashews

½ Cup Lemon Juice

¼ Olive Oil

6 Cloves Roasted Garlic (About half a head squished out into the processor)

1 Block ‘o’ Tofu (Crumbled)

3 Teaspoons Basil (Dried)

2/3 Cup Nutritional Yeast


Blend everything but tofu and spices in a food processor (SANTA BROUGHT ME ONE!!!! So I can say this now.)

Add tofu and spices. Blend…Mixture should be thick and mostly smooth. You do want some texture from the cashews!

Part Three:


One Recipe Marinara

One Recipe Cashew Ricotta

1.5 boxes boiled lasagna noodles (Or however many you need to fit your pan with 3 or 4 layers) Lay flat when finished; dry, flat, cooked noodles make a better lasagna

8-10 Larger Mushrooms Cut, not too small though!

4-5 Cups Spinach

1 Package  Tofurky Italian Sausage (cut into chunks)

1-2 Medium Sized Tomatoes sliced (Not ‘necessary’, but I love the way it looks)

Cover the bottom of your pan with a thin layer of sauce, and layer noodles

Cover noodles with sauce. Layer ½ of the mushrooms, ½ of the sausages, and ½ of the spinach over the saucy noodles. Spoon in 1/3 of the remaining sauce, and 1/3 of the cashew ricotta.
WOAH! That is blurry...Sorry Folks.

Layer with noodles again, repeat step above.

Layer final noodles. Evenly spread remaining sauce over the final layer of noodles. Add even dollops of remaining cashew ricotta and top with tomato slices. A sprinkle of something green would probably go a long way here. (My family is averse to green things generally…so I saved a small headache and skipped it)
Bake at covered at 375 for a 45 minutes. You want the sauce to be bubbling and the edge noodles to be crisp! Remove the foil and bake uncovered for 10-15 minutes.
Resting before consumption. See the crisp edges, and the cashew ricotta gets a little brown...Mmm...

VERY IMPORTANT: Take it out of the oven and let it sit for 15 minutes. (Less if your lasagna is smaller) This will give it time to cool and tighten up. Then you won’t have sloppy, disassembled lasagna…and you can take pictures of it and post it to IG. Also, less chance you will burn your mouth. Use this time to make a salad or set the table.

This is one of the few times I have ever made lasagna in my life. It is so easy, but time consuming. I have to say, this is one of the best tasting things I have ever made. The mushrooms are key. It is very important to not “over sausage” (hehe) the lasagna…let the vegetables do the work.

Ok.  Go forth and make White Girl Italian Food.

A Night for the Animals (Progress Posting)

I have been working for The (vegan) Caterer for about 9 months at this point. It is amazing; it is employment I feel truly passionate about. The entire process encompasses so many parts of my life that I absolutely LOVE. Business, cooking, event planning…We had been toying with the idea of hosting a benefit and around the holidays we started putting feelers out…those feelings were returned :)

We first found the location for the event. A great small space in SE Portland called Union/Pine. It is a great venue that can play host to around 150 guests. We have had small gathering type events there previously and the owners are truly a joy to work with.
The most important task was finding a great place to bestow all of our fundraisings on…it took some time, but we settled on Green Acres Farm Sanctuary in Silverton, Or. It was important to us that the beneficiary was ethical, and local. Much of the theme of our benefit is about creating a great community, and supporting the elements of it. We are so glad to have been introduced to Green Acres, and look forward to working with them for future events!
After we locked down the location and the date we contacted our AMAZING graphic designer, Stacia Murphy Graphic Design, to help us add the information to our website and she created our flier. She has done our entire website and helped us with many other small projects.
The ins and outs of the event have unfolded along the way. We have found a guest speaker, business owner and activist Tim Hitchins will be speaking about the importance of building the vegan community, representatives from Green Acres will be giving a presentation about their property and all of the great animals they have been fortunate to rescue.
In order to spark a lot of interest from the community I compiled a list of vegan businesses from around the area and started calling, asking for donations for a huge raffle. All items are vegan and cruelty free! I am completely flattened by the level of generosity I have experienced in my time doing this. The offerings from these companies speak well to the theme of the event. We are all here for a common purpose and it is highlighted by this show of kindness.
Here is a list of the great items we have in hand (In Alphabetical Order.) This list does not even include the others we still have to pick up, or those which are still in transit!
·         Akemi Salon - $45 Gift Certificate, 4 bottles of various hair care products
·         Back to Eden Bakery - $15 Gift Certificate
·         Blossoming Lotus – Two $25 Gift Certificates
·         Bye and Bye - $50 Gift Certificate
·         Canteen – $25 Gift Certificate
·         Dancing Monkey Acupuncture - $75 Initial Treatment
·         Dream into Change Consulting – Gift Certificate for an initial consultation
·         Food Fight – Red Canvas Bag, to be filled with miscellaneous specialty items!
·         Green Acres Farm Sanctuary – Tote bag, t-shirt, stickers, magnets, buttons, and a tour of the farm
·         Green is the New Red – An autographed book written by Will Potter.
·         Heidi Ho Veganics – Had donated our time in the kitchen for all of the food prep!
·         Helios Eco House Bend – A 3 night stay for 4 guests at their exclusive award winning rental! Worth $920!!
·         Herbivore Clothing  Company – Grab Bag! A great gift bag of items worth $45!
·         My Own 2 Hands – Local Handy man Charles Evans has donated Two $50 Gift Certificates for services! Help with your DIY, or other nagging issues you may need a pro for!
·         Oak Barbershop – Gift Certificate for one Haircut.
·         Scapegoat Tattoo - $70 Gift Certificate for a tattoo and a T-shirt!
·         Sip Juice Cart - $20 Gift Certificate
·         SweetPea Baking Co. - $25 Gift Certificate!
There are many more items in the works and on hold! I have been posting them up on our Facebook and the Event Page as they are received!
At this point we have sold nearly 60 tickets! We are capping tickets at 100. All tickets can be purchased at The (vegan) Caterer.
In other exciting news, I contacted the genius behind Will Travel for Vegan Food and invited her to the event. She is a great blogger and traveler who is going around the US eating at all of the vegan spots each state has to offer. Since we are not a restaurant I thought this would be a great opportunity for her to taste what we have to offer! She has created a contest to get someone to come as her date! I have been following her on Instagram (@wtfveganfood) for many months, and I look forward to meeting her.
We have also contracted a new local company to run the bar. Merit Badge will be taking care of all of your libations for the evening. It is a ca$h bar, but all proceeds will go to Green Acres Farm Sanctuary! YAY! Check them out for all of your event needs as they relate to alcohol! These folks are amazing to work with! They are creating some custom drinks for all of the guests to enjoy. Don’t forget to tip!
In addition to calling around and posting on every social media outlet I have at my disposal, I have been all over Portland posting up our flier, in vegan businesses, places where vegans frequent and other awesome locations! I have been told by many folks that they have seen the flier! Stacia did such an amazing job on it. I hope it is the first of many to come.
We have a great roster of volunteers who will be running the door, raffles, helping with the food service, and setting and cleaning up. This event could not happen without the generosity of these people, and we are forever grateful for their contribution.
We have most of the large details handled…and it is time for the nitty gritty planning stage. Tablecloths, napkins, chairs, what I’m going to wear J…you know the REALLY important things. Truly, these are the things that make these events memorable. I look forward to ironing them all out!
I suppose, I better get it handled! Check in soon for more details, follow The (vegan) Caterer on Facebook, Twitter (@thevegancaterer) and I am on Instagram as @stepherr. The event on Facebook is public so please invite yourself and buy a ticket!
 **Please note: If you are unable to attend we have created a [DONATION] button on our event page. Just because you live half way across the world doesn’t mean you shouldn’t be able to help out a great organization like Green Acres!

Saturday, January 19, 2013

Homemade Marinara

Getting Saucy. 

My mother makes the best marinara. It is so simple...BUT I love lots and lots and lots of vegetables in all of my stuff...So I do what she does...but I add a bunch of vegetables...I was making a HUGE lasagna so I made a massive amount of sauce. YAY!

3 huge cloves of garlic, minced
3/4 cup onion
1/2 cup celery
3/4 cup grated carrots
2 LARGE cans of tomato sauce. Make sure it is low sodium...I don't like a lot of salt in my food generally...
1 large tomato, or a few Romas
Dried Italian Seasoning. (Fresh is fine if you fancy.)
Salt and Pepper (See your seasonings...)

Pan over medium heat, smidge of oil. Toss in the prepared vegetables, and sweat. Just until they are soft, you want a bit of texture after the sauce simmers. 

Add the Sauce! Stir, bring to a boil...then turn it down to a simmer.

Cut your tomato and add it to the sauce. It will provide you with a slightly more rustic and homemade texture. People will think you made your own sauce from the get go...TRICKY.

Sprinkle a generous amount of pre-mixed Italian seasoning...You can use a fresh mix of herbs and spices too...but yeah, that isn't how my mom does it, and this was in my cupboard...

Stir it all in and let it simmer for a really long time...hours. Stir occasionally. (If you don't have hours fine, just do it for a while...but the flavor will be way better and the sauce will be SOOOOO much better if you let it roll for a long time...Good way to do this is in the crockpot...Think about it.)

Since you will be waiting so long I suggest you eat this sandwich for example...

Still cooking...

Serve it with your meal, or let it cool completely before putting it in the fridge for later use.

I chose to use it to make this ridiculous Lasagna...for which the recipe will be added in due time. As a preview I will let you know that it has...Tofurky Italian sausage, spinach, mushrooms, cashew ricotta, and freshly sliced tomatoes...Yeah...It was by far the best lasagna I have every had...and I almost never say that about anything I make...