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Neatloaf:
1 cup millet
3 medium potatoes chopped
3 medium onions chopped
3 cups veggie broth
2 ribs chopped celery
3 cloves minced garlic
1 tsp toasted caraway seeds
1 tsp sage
1 tsp thyme
1 tsp sea salt
2 tbsp balsamic vinegar to deglaze pan
2 tbsp worcestershire sauce http://www.amazon.com/Edward-Sons-Organic-Vegan-Worcestershire/dp/B005F4F4OS
add millet to veggie broth
boil potatoes about 15-20 mins
saute onions with olive oil over medium heat
add celery and garlic
In mixing bowl add potatoes, millet and sauted onion mixture.
Add vegan worcestershire sauce
Let cool down
Mix and mush it all up.
add salt and pepper to taste
Line pan with parchment paper and pack in the mixture.
Spread some organic ketchup on top
Put in preheated 350* oven for 30 mins
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Eco-Vegan Gal: http://www.youtube.com/user/EcoVeganGal
Jason Wrobel: http://www.youtube.com/user/JasonWrob…
VegNews: http://vegnews.com/
Chicago Vegan Foods: https://www.facebook.com/chicagovegan…
EatPastry: http://www.eatpastry.com/
Vegan Essentials: http://www.veganessentials.com/
Allison’s Gourmet: http://www.allisonsgourmet.com/
Audio Credit Baauer “Harlem Shake”
http://www.youtube.com/watch?v=Bk1_Db…
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Webpage: https://theveganzombie.com/
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The Vegan Ninja http://full.sc/ZyFAQP
The Lotus and the Artichoke http://www.lotusartichoke.com/
Kickstarter http://full.sc/121c9bK
Roasted Vegetable Soup
1 cup parsnips
2 cups potatoes
1 cup sweet potato
1/2 cup turnips
1 cup carrots
2 tbsp olive oil
2 tsp rosemary
1 tsp thyme
1/2 tsp sage
1 tsp salt
chop veggies to similar size chunks
place in bowl coat with oil and herbs
spread out on parchment paper lined tray
bake in oven 400* 15 mins turn veggies and bake 15-20 mins more.
Saute over med heat with olive oil
2 leeks roughly chopped
2 ribs chopped celery
roasted vegetables
1 tbsp apple cider vinegar
4-6 cups veggie broth http://full.sc/OUVWMZ
1 handful chopped kale
Blend with Immersion blender to your liking.
Top with fresh parsley
Add salt and pepper to taste
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A Valentine Day’s dessert
1 can coconut milk
1 tbsp agar agar http://amzn.to/12qexbc
1/4 cup agave nectar
bring to boil then simmer and stir
1/3 cup semi sweet chocolate chips
1 pinch sea salt
1 pinch cayenne
In food processor chop
1/2 cup almonds (toasted)
few cracks of sea salt
1 tsp agave nectar http://amzn.to/12qeZq6
roughly chop
Transfer mousse to food processor
Add almonds to dish/cup
Add chopped strawberries
Add mousse
Garnish with nuts and strawberries
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Tomato Sauce:
12 roma tomatoes
3 cloves minced garlic
1 tsp dried basil
1 tsp dried oregano
pinch crushed red pepper
pinch black pepper
add the strained juice of tomatoes
1 tsp agave nectar (optional) or sugar
salt to taste
dice up tomatoes and strain the insides save juice.
add 1 tbsp olive oil to med heat sauce pan
add garlic and tomatoes
add strained tomato juice bring to boil then simmer 20 mins.
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We attended Natural Products Expo East in Baltimore MD in September 2012. We met up with Jason Wrobel and Eco-Vegan Gal and here’s what happened.
Be sure to tune in to Jason Wrobel’s new vegan cooking show on The Cooking Channel January 6th 2013. Jason’s Youtube: http://www.youtube.com/user/JasonWrobelTV
Eco-Vegan Gal http://www.youtube.com/user/EcoVeganGal
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Bambooee: http://www.youtube.com/watch?v=DYXMQHSvLOY
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Star Wars apple cider pancakes, vegan zombie style.
4 granny smith apples sliced thin
2 tbsp refined coconut oil med heat (add apples)
1/4 cup sugar
1 1/2 tsp cinnamon
1/4 tsp sea salt
cook down 10-15 mins lower heat
1 1/4 cup flour
2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp sea salt
whisk together
1 1/3 cup apple cider
1 tsp vanilla
1 heaping tsp coconut or agave nectar
1 tbsp canola oil
add wet to dry and stir in.
don’t over mix
Special thanks to Michael D Kurec for use of his 5DM3 as 2nd cameraman.
Check out Jason Wrobel’s upcoming show on The Cooking Channel 1/6/13 http://full.sc/S2a9eY
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