Letting the pros do it

Hello, Eggpiers.  I apologize for my absence last week.  I honestly have no excuses.  No Drake cult, nothing.  I was just clueless as to what to post about.  I’m still a little clueless.  I have a lot of things I’m doing and things coming up, but most of them involve my budding hip hop/EDM/jazz career, so I just feel like it doesn’t really fit here.

 

I’ve maybe added too many things to my plate.  Not as many as Serafina, since she lives on a farm or whatever.  Also, even though this blog is TOTALLY SERIOUS AND HONEST ABOUT EVERYTHING AND NOT A SATIRICAL THING EVER ABOUT IT, I’ve become bothered at the lack of organization with recipe pages (as in absolutely none), so that might change.

 

But for today, I wanted to try something new.  Something fun.  And something that can help me out for when I feel lazy.

 

I’m going to share a couple of the recipes I’m currently trying and give you a run down with how they went for me.  I didn’t take any pictures this time, though.  Sorry.  I came up with this idea this morning.  You’ll forgive me, right?  I’ll be making these things again soon so maybe I’ll update with pictures, but probably not. (Also I’m not good at MS Paint)

 

Heavenly Carrot Cake Baked Oatmeal (Oh She Glows)

Both recipes are going to be vegan breakfasts.  I’ve been eating a lot of vegan foods lately, though I’m most definitely not a vegan.  I’ve just been cutting down on meat, and having to greatly limit to the point of almost eliminate dairy from my diet.  It makes my skin… lets just say it’s gross.

 

My husband loves this recipe.  I also love it because it’s not too sweet, although in the mornings I still would rather not have oatmeal.  Oh well.  This has carrots in it, so you can get veggies in for the sweet lovers.

 

Vegan Breakfast Burrito Recipe (Build Your Bite)

This recipe is amazing.  Like, I’m fucking serious.  I want to eat this forever.  But too many potatoes aren’t good for you, I heard, since they make you fat?  I think those are lies.  It does not taste vegan.  I’m pretty sure all the seasonings and oil and potatoes make that a reality.  I think I over scrambled the tofu, which was fine, because then the tofu mixture for me was like a creamy sauce.

 

What else have I been doing with my time?  Cooking for my dogs.  Because I needed more to do.  They make up for the lack of meat I’ve been eating and also I still get to boil whole chickens all the time.  Serafina, just let me know if that chicken is too much trouble.

 

Chickens are a marked species at my house.

 

-Mary Ellen

Advertisements

Smoothie Recipe For the Days You Just Can’t

Hello, dear Eggpiers (that’s our fandom name now, just FYI).  Serafina is busy binge watching Dr. Quinn Medicine Woman so I pulled myself away from my own binging to post in her stead this week.  It was really hard.  I was actually still watching stuff, and I finally decided I better do it now.  If there’s a lot of typos and nonsense sentences, it’s because the show I’m watching is more important than writing this (I’m just watching Kpop videos right now and trying to dance).   I do not read what I’ve written that’s not what real artists do.

 

Now that warm weather is here, I really hate turning on the oven, the stove, or my husband because I will burst into literal flames from getting overheated.  Breakfast smoothies are always a nice way to start your day.  But what if you haven’t gone to the store in a while?  What if you have no greens or fruit or whatever the hell people put in those things to make them healthy and a complete “meal?”  Well, I’ve got you covered.

 

You do need to have this stuff on hand, but they won’t go bad in thirty minutes in your humid as hell house.  It tastes fine.  Remember this is just to get out the door and on with your life.

 

BC1A0343.jpg
I used the chocolate meal powder, but I hate it, it tastes weird.  Just get vanilla and put cocoa powder in it instead and then it’ll actually taste like real fucking chocolate.

 

Mary Ellen’s I Can’t Breakfast Smoothie

Ingredients:

  • 1 frozen banana
  • 1 cup unsweetened almond milk
  • 1 tsp maca powder
  • 1 scoop meal replacement powder (see pic above)
  • 1 TBSP almond butter

 

BC1A0342.jpg
I was impressed with this blind banana shot so you have to look at it.  Look at my photography skillz!

 

Directions:

Blend all this shit together until smooth.

 

BC1A0347.jpg
It’s about time I used a different placemat I guess.  But this one is my favorite.

 

Alright guys I need to go focus on these dances or I’ll never be able to challenge one of these boy bands to a dance off. I read somewhere that dancing is 75% confidence, 20% cute outfits, and 5% abs.

 

Maybe I have the abs and confidence mixed up.

 

Mary Ellen

 

 

Goodbye, Old-Ass Year

I figured I would make my final recipe post for 2016 – wait – 2017, my most complex one yet.

Okay, I hope you’re all done laughing now. I would never ever ruin a good year of coming up with half-assed recipes with a decent one. I would never ruin things, like Serafina always does. Like when she puts wine into recipes instead of drinking it. I will never understand such monsters.

So if you’re done with the old year and have given up in hopes that somehow changing a ‘7’ to an ‘8’ will somehow make your life better, well, my recipe this week won’t get in the way of that. It’s very self-loathing positive. Also, if you are snowed in or something, it uses very few ingredients, and you may have some lying around, or you can just make something else.

Whatever, I’m already drunk for NYE so I don’t care.

Mary Ellen’s fancy rice recipe

Ingredients:

  • 1 cup cooked brown rice
  • 2 tsp sesame oil
  • 1/2 cup veggie of choice (I used shelled edamame)
  • Salt to taste
  • Hummus as needed (optional)

Directions:

Cook up rice in a rice cooker because who the hell actually makes it on a stove. Steam vegetables, then mix all together with oil and sprinkling of salt. I enjoy mine with hummus, but I bet ranch dressing would also work.

Now go make some drunken mistakes with camera phones this NYE.

Mary Ellen

Baby it’s Cold Outside. Or Warm, Depending on Where You Live I Guess

I’m not gonna lie, I wasn’t prepared for this week. Chalk it up to me coming down with the man flu or something. Also, it’s cold as hell where I live, but no snow (figure out where I live, you weather snoopers!). Also, I hate the expression “cold as hell” because I thought hell was hot, so am I being ironic and it’s not actually cold here? Even I don’t know, so I guess I can go ahead and wear shorts today.

I have been beyond unmotivated these last 20 years, and I doubt that will change in the next 20, loveliest readers. However, I’m dusting off my nice camera and picking up some more projects after the holidays, which means I’ll be putting those off and writing on here instead. Count yourselves lucky because you’ll be getting some quality content from me.

That day isn’t today though.

However, to keep things festive, I used sweet potatoes. I eat these a lot because I tell myself they are healthier than regular potatoes, which I also eat, but I’ll never tell you about it.

This recipe is easy, kind of healthy, vaguely filling, and vegan, so you can have all the bragging rights of every other asshole health nut out there that is bothering you to eat healthy.

Mary Ellen’s Sweet Potato Fiesta!

(This feeds two people)

Ingredients:

  • 2 baked sweet potatoes
  • 1 can of black beans, drained and rinsed
  • 1/2 cup preferred salsa
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander

Directions:

Cut sweet potatoes in half long ways and slice up the insides to break it open. Heat the rinsed beans until hot in the microwave and add the other ingredients. Spoon on potatoes. Enjoy the rest of your night or go to bed early.

It looks gross.

It looks gross.

The internets is my bae,

Mary Ellen

Vegan Chocolate Sheet Cake (with non-vegan chocolate frosting)

Guess what, everyone? I tried to find a recipe for a vegan chocolate sheet cake last week (I was low on eggs and had to bring cake to a barbecue). I could not find any vegan sheet cake recipes. What the fuck? Is this because vegans don’t have enough friends to bother with sheet cake? No offense, vegans. But maybe if you used some butter you’d have more friends. #realtalk #sorrynotsorry

IMG_0931
I am pretty new to sheet-cake-level popularity, so I don’t have large platters. I’m working on it, and I made do with the cake carrier this time

Anyhoo, I ended up making a few slight adaptations to a vegan chocolate layer cake recipe that I have used for years. It turned out marvelously, and thanks to a butter-filled frosting, everyone wanted to be my friend.

IMG_0910edit.JPG
I poured my vanilla and apple cider vinegar into bowls for you guys, instead of just taking more pictures of my vanilla jar with the rusty lid. Making friends takes effort. And butter.

This works as a layer cake with two 9in cake pans, or it could also make 24 cupcakes. I found this handy baking time chart for all you type A vegans looking to make friends with cake.

Adapted from Joy the Baker

Ingredients:

2 1/4 cups flour

2 cups sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon vanilla extract

2/3 cup canola oil

2 teaspoons apple cider vinegar

2 cups cold water

Instructions

Preheat oven to 350 degrees F. Grease 9 x 13 in pan and line with parchment. Line two cupcake pans with paper liners and set aside.

Mix flour, sugar, cocoa powder, baking soda, and salt together in a large bowl. Sifting is advised because cocoa power is a pain in the ass and clumps.

Mix the water, oil, vinegar, and vanilla together in a medium bowl.

Pour the wet ingredients into the dry ingredients and mix until just combined (vegan cakes get cranky when they are over-mixed, no one wants to eat a cranky cake)

Pour into the prepared pan. Bake for about 35 minutes. It is done when the skewer comes out mostly clean.

Cool completely then transfer onto a cake platter to be frosted.

IMG_0912edit.JPG
I was not sure about the baking time, so I stabbed the cake with a bamboo skewer about 20 times. It was effective. Also, I didn’t use a timer

Chocolate Frosting, adapted from a recipe on the back of a box of baking chocolate

Ingredients

8 oz baking chocolate (I usually do ½ unsweetened and ½ bittersweet)

6 tablespoons butter

About 1/3 cup milk (I use unsweetened almond milk)

1 teaspoon vanilla extract

½ teaspoon salt

About 3 cups powdered sugar

Instructions

Melt butter and chocolate. I usually use the old put a bowl over some boiling water method. Once melted, take off heat and let cool for a minute. Add vanilla and salt.

Alternately beat in powdered sugar and milk until you get a thick, but spreadable consistency. Spread evenly on cake. This frosting hardens and becomes fudgy when it cools.

IMG_0922edit.JPG
I don’t know how there are already splashes of butter and chocolate on the cake carrier, I hadn’t even mixed in the powdered sugar at this point, and that’s the messy part

You don’t make friends with salad

Serafina

Carrot Soup: Ode to Serafina

It was 1969 and a hot summer somewhere in west Texas. Serafina and I worked at a topless bar off the highway. I know what you’re thinking and no, they would not allow us to be one of the topless performers. We had to be fully dressed waitresses.

It was our dream to perform, but seeing as how we were the only employees forced to keep all our clothes on, it seemed like our dreams would never be realized.

Also, we hated each other. Serafina was always stealing my tables and tips and flirting with my customers. One particular night, as I was bringing table 4 our house special, Kicked up Kowboy Kale (I should also mention that our bar was the number one rated vegetarian topless bar for over five decades), she was sitting in my best customer’s, Seth’s, lap! And I was sweet on him!

Anyway, this kind of went on for the entirety of our employment there, which was only around four months. We didn’t become friends until our last night there. Oh, what a faithful night that was! The bar’s most famous dancer, Seitani, had a severe allergic reaction to some radish pasties, and was rushed to the hospital, right before she was to go on!

Serafina and I locked eyes, and rushed to the stage. There was no music, but we rhythmically (we each had a different rhythm) removed our clothes, trying to outdo one another. The audience booed, but we pushed on. The bouncer tried to catch us, but we darted out of his grip! Finally, in what could be considered the bravest, most spectacular move I’ve ever seen in my life (I still get emotional and teary thinking of it), Serafina ripped her pants off, revealing a rainbow vajazzle. It caught the light from the stage spotlight, and blinded everyone in the bar. The light was so miraculous that it acted as sort of a North Star to weary travelers, and before we knew it, her current lover walked in bearing gifts of cats (she accepted his romantic proposal DESPITE the cats).

We were fired immediately, but I was so in awe of Serafina, and realized she wasn’t just any part time, fully dressed, topless vegetarian bar waitress. She was my guru.

So now our readers know the short form history of how we met, here is a recipe that is dedicated from me to Serafina.

I made this soup at 8am wearing a baby, because I didn’t think I was quite enough of a crunchy granola mom.


Carrot Apple Ginger Soup (adapted from Oh She Glows who adapted it from Joy the Baker)

Ingredients:

1 TBSP olive oil

1 sweet onion

2 garlic cloves, finely chopped

2 TBSP grated ginger*

1 apple

1.5 lbs carrots, fresh from the garden you should have

4 cups vegetable broth

Pinch of nutmeg

1/2 teaspoon sea salt

Ground pepper to taste

Directions:

Prep your vegetables and set them aside. If you hate chopping veggies as much as I do, rejoice! You don’t need to be perfect because you’re going to purée this shit in the end.

Except I’m perfect. See, I did this perfectly.
Just seeing this picture sends me into a rage. I fucking hate chopping and peeling vegetables.
 
Using a large pot, heat your oil over medium low heat, and add your onions. Cook until translucent. Add your garlic and ginger, and cook for a few minutes. Finally, add your apples and carrots and cook for a few minutes longer (I usually wait until I can kind of smell the apple cooking).

Add the vegetable broth, and your seasonings and bring to a boil. Reduce the heat and let simmer for 20 minutes.

Use this time to clean up, and make sure your home is in tip top shape. Remember, cleanliness is next to godliness! Or, you can do what I did, brush your teeth and take pictures of your dogs.
 
When all your vegetables are tender, use an immersion blender and blend until smooth (or the texture you like), or, you can do what I did, and transfer it to a blender in batches, spilling carrot water all over the dogs along the way. Either works.
Serve with crackers, a baguette, or my favorite, warm quinoa (yeah I’m that asshole).
Remember to drink your calories,

Mary Ellen

*fuck grating fresh ginger. This was such a pain in the ass and now I have like a pound of ginger left because they only sell them in 20 lbs increments. Just get the jarred ginger.