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Just checkin’ in!

No recipe today, at least, not yet. I just calculated the nutrition facts for the muffins from the other day, and, erm, they ain’t looking all so good. But, they’re tasty! I’ll update the post now, nutrition facts included 🙂
You’ll hopefully get a stir-fry recipe later, if not, my dad and I are doing shirred/baked eggs tomorrow night! Mmm mmm, can’t wait! God bless, and have a great day everyone!

 
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Posted by on November 8, 2011 in Uncategorized

 

Vegan/Vegetarian Ribs

Click image for more gluten meat replacements

Now, when I was browsing the web in search of new vegan recipes (for those who don’t know, I’m taking PETA’s Vegan Challenge until Thanksgiving dinner) my jaw nearly hit the floor when I saw this. Vegan ribs? Yes! When you replace the meat of a pig with gluten, it makes the texture nearly identical! Take a look:

Ingredients (look for Vegan versions)

  • 2 cups vital wheat gluten
  • 1/3 cup nutritional yeast
  • 2 tablespoons paprika
  • 1 tablespoon salt
  • 2 cups water
  • 1/2 cup smooth peanut butter
  • 1 large onion, minced
  • 1/2 cup olive oil
  • 2 cups barbeque sauce
Directions
In a large bowl, stir together the gluten, yeast, paprika and salt. Pour in the water all at once and quickly mix with a sturdy spoon. Additional water may be necessary to moisten all of the dry gluten. Don’t worry that the ball is rather solid, it is supposed to be. Pour off any excess water. If you want your ribs chewy, leave the ball just as it is. If you want it slightly less chewy, remove it from the bowl and
knead for 1 to 2 minutes on a clean surface. Return it to the bowl, and coat with smooth peanut butter. Set aside.Heat the oil in a skillet over medium heat. Add onion; cook and stir until golden brown. Remove from the heat. Pour the onion and oil over the ball of gluten. Poke a few times with a chopstick, knife or even a fork, allowing the oil to soak into the ball. Let cool. When the ball is just warm enough to be manageable, use your hands to mix the oil and onions in. There will be a lot of oil that will not mix in and tiny pieces of gluten that will not stay attached. That’s okay. The oil mainly helps the gluten absorb the spice. Just mix as much as you can.

Preheat the oven to 350 degrees Fahrenheit. Break off good sized handfuls of dough and shape them into strips by pulling and
twisting. You want them to be about 4 inches long and 1/2 inch thick. Don’t try cutting these, or rolling them out, as
that will make them behave more like bread and change the texture appreciably. Place the strips on a greased baking sheet.

Bake for 40 minutes in the preheated oven. Remove from the oven and coat each piece liberally with barbeque sauce. Return to the oven for another 10 minutes.

Makes: 4 servings,  Preparation time: 20 minutes, Cooking time: 60 minutes

Recipe courtesy of http://vegweb.com/index.php?topic=28442.0
 
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Posted by on September 24, 2011 in Uncategorized

 

Hello world!

Welcome to my wonderful new blog. Here I’ll be posting about the one thing that really interests me: FOOD. Namely, healthy food and other supplements, smoothies, and even some exercises here and there.

Who am I? Well, my name’s Caitlin, just your average teenager from Canada who happened to be sadly overweight as a child. Now that I’ve grown, I’ve learned to find out all I can about healthy eating – and healthy living!

But enough about me. I hope you’ll sit down and relax with a cup of (very healthy) tea while reading some things I have to say, or inform my audience of. I’m always discovering new things, and I’m so excited so share them with my listeners.

So stick around and see what I see, and hopefully we can all be guided into the path that is an extensive and healthy life.

-Caitlin

 
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Posted by on September 18, 2011 in Uncategorized