Thursday, March 31, 2011

Instant Chickpea Rice Curry

This is another instant rice curry recipe, this time using the golden curry sauce mix that I used in my quick and easy potato & tofu curry recipe.
This is installment 3 of curry recipes I am guest blogging on my friend Meagan's blog.
This is also a simple recipe with not many ingredients. If you feel you need more spice you can always add more of the golden curry sauce mix.

  • 2 Cups -- Water
  • 2 Cups -- Instant Rice
  • 1 Can -- Chickpeas
  • 1/4 Chunk -- Golden Curry Sauce Mix Block
Step One!
Boil Water in pan, Add Golden Curry Sauce Mix Chunk (I like to shave it in with a knife).
Stir until curry block is well melted.

Step Two!
Stir in instant rice and chickpeas.

Step Three!
Remove from heat & cover for 5 mins.

Step Four!
Salt and Pepper to taste, Serve, Enjoy!

-Jordan Halliday

Instant Coconut Curry Rice

Here is another easy curry recipe. I promised my friend Meagan I'd guest blog on her blog about curry. I plan on writing a blog with a bunch of different curry recipes. So here is the second recipe in that little deal. It is yummy and quick to make. You can double the recipe if you need more.


  • 1 cup Coconut Milk
  • 1 cup Instant Rice
  • 1 TBSP Curry Powder
  • 1 TBSP Vegan Margarine
  • 1/2 TBSP Unbleached Flour
  • 1/2 TBSP Water (cold) or Coconut Milk
  • 1 TBSP Peanut Butter
Step One!
Bring coconut milk to a boil in a pan.
Add Margarine

Step Two!
Mix Water and Flour until fully dissolved.
Add flour mixture and curry powder to coconut milk.
Stir well.

Step Three!
Add rice, remove from heat, cover for 5 mins.

Step Four!
Add Peanut Butter, Stir in well, Serve, Enjoy!

-Jordan Halliday

Monday, March 28, 2011

Easy Vegan French Toast

Craving some vegan french toast for one? This recipe makes about 5 pieces maybe. If you need more double the recipe. You can also add a dash of cinnamon, nut meg, or your other favorite french toast spices. This is just a really basic recipe. Expand off of it.


  • 1 cup vanilla soy milk
  • 2 1/2 teaspoons flour
  • 1 1/2 teaspoons sugar
  • bread
Mix all the ingredients together in a food processor (except bread, obviously).

Lightly coat griddle/pan/skillet with oil or vegan margarine.
Heat pan over medium heat.

Dip each slice of bread into batter. Making sure each side is well coated.

Throw onto griddle and fry until each side is a golden brown.

Serve with powdered sugar, syrup, jam, or your other favorite toppings. Enjoy!

-Jordan Halliday

Friday, March 25, 2011

Captain Chaos Smoothie

I have a plan to make a bunch of unorthodox recipes off of random forms of media I have. This is my first submission in that regard.

There is this song called "How to make a smoothie" by an individual known as "Captain Chaos". I couldn't find it online. Nor could I find the lyrics. But, I remembered them all because they are so catchy. I have been meaning to try this recipe for years. But, just haven't gotten around to it. It makes a ton. So bring friends. I don't know what to do with all the smoothie I have left over right now. *sips*

But the lyrics are as follows. I will try posting an mp3 on here as well when I pull it off my computer.

"You're gonna need to large bananas, 3 cups of soy milk too, 1 cup of orange juice, 2 cups of frozen fruit. Strawberries, Blueberries, Raspberries and Cherries. Any fruit will do. Just use what you like, Pineapples and mangoes, taste good too. Please. Oh Please. Please don't freeze the bananas. You're gonna need a spoonful of peanut butter as well & a little splash of vanilla. Peel the bananas & break them up. Put them in the blender with the liquid stuff. Blend it until it's smooth. Slowly add the fruit. Put in the peanut butter and the vanilla and that's all that you have to do."

-Jordan Halliday

Vegan Cake Pops

So everyone has been talking about these amazing cake pops that they started serving at starbucks. Obviously they needed to be made vegan.


  • 1 -- Vegan Cake (I used a strawberry boxed cake mix)
  • 16 oz -- Vegan Frosting (I used plain white vegan frosting)
  • 1 lb -- Vegan Chocolate (I used bittersweet)*
    *It is better to have too much than not enough. 

Make Your Cake and Allow to fully cool.

Soften frosting by nuking for a few seconds. Add to bowl and crumble cake into it. Mix with hand (or a spoon... I suppose).

Roll into balls and place onto a baking sheet. Chill for several hours. Insert sucker sticks after about an hour. or leave them out for Vegan Cake Balls. Then continue to chill.


Once chilled, melt your chocolate, and roll cake pops into it making sure they are fully coated. Use a spoon if necessary to drizzle chocolate on. Place finished pops on a aluminum or wax paper covered baking sheet. Chill for another hour or until chocolate is hardened.

Effing Profit! Enjoy!

-Jordan Halliday

Spicy Asian Peanut Baked Tofu

Ok, Horrible picture. But these things are great. Throw them with some udon noodles and mixed veggies and use the remainder marinade from this recipe and you have a tasty dish. Or just eat them, hot or cold.

  • 16 oz block -- Firm Tofu
  • 1/3 cup -- soy sauce or bragg's liquid aminos
  • 1/4 cup -- water
  • 3 tablespoons -- peanut butter
  • 2 tablespoons -- sesame oil
  • 2 tablespoons -- lemon juice
  • 1 tablespoon -- minced garlic
  • 1 tablespoon -- asian chili paste (I use sriracha)
  • 1 teaspoon -- rice vinegar
  • celery leaves
Step one!
Pat dry tofu to remove excess water. Then cut into 1/2 inch strips and place on a baking sheet lined with paper towels. Cover with even more paper towels and place another baking sheet on top to expel more water. Put some heavy objects on top and leave to sit for about 30 minutes.

Step Two!
Blend all ingredients, minus the tofu. Place tofu in dish and cover with marinade mixture. Cover and refrigerate overnight. You can turn the tofu and let sit for another hour or so to make sure it is well coated, but this is not required.

Step Three!
Preheat oven to 350F.
Place marinated tofu on an oiled baked sheet.
Bake for 30 minutes and then flip tofu.
Bake for another 30 minutes or until golden brown and firm.

Step Four!
Take out let cool or if making a dish you can throw them in right away.

Step Five!

-Jordan Halliday

Really Quick and Easy Banana Ice Cream

A lot of people already know how to do this. But for those that don't... you are in for a surprise.
I decided the picture needed a garnish, but as I went to find one the ice cream started to melt. So I just said Screw it.

  • 1 -- Large Banana (chopped and frozen)
  • 4-6 oz -- Soy Milk
Put all ingredients in a blender and blend.

Garnish! Enjoy!

Use less soy milk for a thicker treat, or more for something more like a milkshake.
You can also add spirulina to make a tasty healthy green treat.
Also, Peanut Butter and Chocolate go awesome with this.

-Jordan Halliday

Wednesday, March 23, 2011

Baked Chickpea Nuggets

So, I love PPK. Isa always has amazing recipes. But, I wanted to tweak a classic Veganomicon recipe to make it a little more nugget-y. This is a bastardization of the awesome chickpea cutlet recipe. Also, I apologize for the lack of typical pictures. Also, I used a dark filter on these only later realizing when I did, it made them appear a bit burnt, but they weren't. Let's begin shall we.


  • 1 cup -- chickpeas
  • 2 tablespoons -- olive oil
  • 1/2 cup -- vital wheat gluten flour
  • 1 1/2 cup -- crushed crackers or breadcrumbs
    (1/2 cup for actual nuggets, and 1 cup for breading)
  • 1/4 cup -- vegetable broth
  • 2 tablespoons -- brag's liquid aminos or soy sauce
  • 1/2 teaspoon -- dried basil
  • 1/2 teaspoon -- dried thyme
  • 1/2 teaspoon -- paprika
  • 1/4 teaspoon -- dried sage
  • 1 tablespoons -- minced garlic
  • 1 squirt -- lemon juice
  • 1/2 cup -- vegan margarine (melted)
Preheat oven to 375°F

In a food processor, process the chickpeas and oil together making sure not to over process.

In a large bowl add all the other ingredients, except 1 cup of the bread crumbs and the 1/2 cup vegan margarine. Knead for about 3 minutes.

Lightly oil a baking sheet.

Form dough mixture into small nuggets with hands, then dip each one into melted margarine and then into bread crumbs until coated. Place each one on baking sheet in a single layer.

Bake for 20 minutes.
Then flip nuggets and bake another 8-10 minutes until firm and golden brown.

Serve with BBQ Sauce or Agave Nectar. Enjoy!

-Jordan Halliday

Tuesday, March 22, 2011

Quick and Easy CousCous

Couscous is awesome. It is basically like rice and potatoes and pasta all put in one in my opinion. Most people don't know how to make it. Which is a shame. So here is a quick and easy recipe.


  • 1 Cup -- Couscous (i used tricolor)
  • 1 1/2 Cups -- Vegetable Broth
  • 2 Tablespoons -- Vegan Margarine (I used earth balance)
  • 1/2 teaspoon -- salt


Bring broth to a boil.


Add Margarine, couscous, and salt. Stir and mix for a second.


Lower heat, cover pot with lid and cook for 3-5 minutes or until broth is absorbed.


Stir and Fluff with fork. Enjoy!

Monday, March 21, 2011

Vegan Artichoke Heart "Crab" Dip

Not much time to talk about this one.
The only thing I could say is that I might go with Tofutti Cream Cheese next time, instead of the vegenaise.
So here you go.

Having tried this again. I replaced the 5/8th cup of vegenaise with 1/2 cup of tofutti cream cheese and 2 tablesoons vegeanaise. I then baked it for 15 mins, stirred it, then baked another 5 mins.

  • 12 oz jar -- artichoke hearts (drained)
  • 12 oz block -- firm tofu (drain and patted dry with cloth)
  • 5/8 cup* -- Vegenaise
  • 1 tablespoon -- Old Bay Seasoning
 *5/8 cup = 1/2 cup + 2 Tablespoons.


Having tried this again. I replaced the 5/8th cup of vegenaise with 1/2 cup of tofutti cream cheese and 2 tablesoons vegeanaise. I then baked it for 15 mins, stirred it, then baked another 5 mins.

Pre-Heat oven to 350°F

Process Artichoke Hearts, Tofu, Vegenaise, and Old Bay in a food processor.

Alternately you could hand chop everything and mix together.

  •  STEP TWO!
Put everything in a baking dish. Bake for 6-12 minutes until bubbly on top.

Sprinkle some more old bay on top and eat with crackers! Enjoy!

Sunday, March 20, 2011

Quick and Easy Potato & Tofu Curry

So, I was supposed to guest blog a recipe for curry on my friend Meagan's blog (Mmm Pie!) for a while now. I decided since I took so long, I would make up for it by posting 3 or so recipes and writing something on her blog after. So here is number one. Japanese style curry from a box.


 The main ingredient is the Golden Curry Sauce Mix.
You can find this stuff at most asian/indian food markets or even local groceries stores sometimes.

This recipe is really so simple. There is no science to it at all. Just add favorite roots and veggies and you are good to go. Add more water or curry blocks to make it stronger, spicier, thicker, thinner etc.

The one I made was just from stuff I had on hand. Really basic with just tofu and potatoes. But very filling.

  • 1/2 of a block (2 square bars) -- Golden Curry Sauce Mix
  • 1 to 2 cups -- water
  • 2 -- Large Potatoes
  • 1 -- block of tofu
  • (optional) -- Carrots, Broccoli, etc.
  • Salt & pepper to taste
    Add water to pot, boil over medium heat.

    Shave blocks of curry into boiling water. Stirring regularly and making sure curry is melting and mixing well.

     Chop Tofu into small squares. Add to Pot.


    Chop Potatoes into small chunks (if you want to be lazy, you can microwave your potatoes first) and add to pot.


    Stir until veggies are fully cooked.


    Season to taste! Enjoy!
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