Sunday, July 29, 2012

Shrimp Scampi

Okay People, here's the story; 

My aging whore of a computer (with a backlog of about 50 recipes and a few hundred photos)  died about 2 months ago. I've been telling myself it will be resurrected like Jesus or Superman, but that doesn't seem like it's in the fucking cards. So after much procrastination, I'm back. Try not to care too hard.

It's my twisted vegan version of an Italian classic. I hope Emeril chokes on a chicken bone if he sees this. Oh, and it's a double whammy recipe.

Vegan Shrimp Scampi with Finger Sandwiches

Get this stuff

For the Shrimp Scampi
2 Tablespoons Vegan Butter
3 Tablespoons finely minced Garlic
1 package Vegan Shrimp 
1/2 pound Udon Noodles (If you buy them frozen, you might want to DE-frost them first.)
1/3 cup White Wine (Drink the rest of the bottle with dinner, or kill your dinner guest with it)
Salt and Pepper to taste (Preferably, my taste, because you lack any)

For the Finger Sandwiches

6 Rice Buns (Steam them before you prep them, 'tards)
6 slices of tomato (make sure they're firm. you know, the opposite of your midsections)
6 slices Vegan ham (yes, I like to cook vegan ham. Ironic? I don't give a fuck.)
Ponzu Sauce (buy it pre-made, or make your own. I'd include a recipe, but, fuck you.

Alright, now the Sandwiches shouldn't take any longer to assemble than the average Ikea furniture piece. Take the Ham and the Tomato, and stuff them into the Rice Buns, 1 slice of each per bun. Then lightly drizzle some Ponzu over them. Boom. Easier than your sister.

The Shrimp Scampi will take a little longer, and because I assume most of you are stupid, I'm breaking it down into clearly defined steps.   
  1. Open the packages of Shrimp & Udon. (cut them into smaller pieces if the mood strikes)  
  2. Melt the butter over a LOW flame, until it is nice and clear.
  3. Add in your white Wine.
  4. Don't fuck up steps 1-3
  5. Add in your garlic, and cook on medium low, covered, for about 3-4 minutes, or until the garlic starts to brown.
  6. Uncover, then toss in your Udon and Shrimp. Literally. Toss those fuckers around in there to coat them evenly in the butter, wine and garlic, then raise the flame to MEDIUM. Let the concoction cook for about 10 minutes, or until any excess liquid cooks off. Season with Salt & Pepper, give it another good tossing, and serve.
  7. Shovel this delicious shit into your feeding holes. 

Friday, May 18, 2012

No Ice Fruit Smoothie

I know, I know, it's been a long time since my last confessio-errr, post. But what can I say?
Blame it on my A.D.D. baby.

No Ice Fruit Smoothie

Scrounge this shit together;
2 tablespoons of granulated Soy Lecithin
Half a packet of vegan Vanilla Pudding Mix
2 1/2 cups of Soy Milk
1 1/2 cups of strawberries (basically 2 handfulls)
1 cup of raspberries

Here's the score: Take all that stuff, and throw it in a blender. Take the blended concoction and chill it for about 20-30 minutes. After that, drink it.

Sunday, April 15, 2012

Vampire Smile

Dance to this whilst making the foodstuffs.

New recipe Tomorrow. (For serious)

Thursday, April 12, 2012

Supreme Mac and Cheese

So this week is not a vegan recipe. Deal with it, assholes. 
Make it, eat it, choke on it.

Supreme Macaroni and Cheese


1 lb.  Elbows
7 Tablespoons Butter
6 oz. grated Mozzarella Cheese
6 oz grated Cheddar Cheese
3 Medium Onions
2 Egg Yolks
1½ cups Milk
1 cup Half & Half
¾ Tbsp. Kosher Salt
½ Tbsp. ground Black Pepper
¼ cup Flour

Directions: Preheat oven to 425 degrees.
In a large pot, bring water to a boil on high heat, and then add 1 tbsp. Butter. Add your Elbows and stir it every so often to prevent the pasta from sticking together. Cook the Pasta until it is mostly firm but slightly soft. Drain the pasta, and set aside.

Chop 3 Onions into slices, and put 2 tbsp. Butter in a frying pan on medium heat until melted, and then sauté the Onions until brown. Remove the Onions from the pan, and reserve the excess butter .

In a pot, melt 4 Tbsp. Butter, and reserved butter. add in Flour and whisk over medium heat for 1 minute. Add Milk, Half & Half, Kosher Salt, and Black Pepper then cook until thick. Reduce heat to low. Pour ¼ cup of mixture into a measuring cup, and then add Egg Yolks.  Mix well, and then immediately pour back into the pot. Add Cheeses and stir until melted. Add Onions, and Elbows. Mix until Pasta is thoroughly coated. Spread evenly into a baking pan and place in the oven for 20 minutes.

Serves 6-8 people

Sunday, March 11, 2012

Winter Veggie Soup

Alrighty then. So I've been too fucking lazy to post, but now I am back.
Today we have what could possibly be the most delicious soup ever.
I am too tired to call you fucks out tonight. 
I have nothing more to say.

Winter Veggie Peasant Soup

You'll need;
2 leeks (only the stalks, not the leaves)
3 red bliss potatoes (unpeeled, but thoroughly washed)
2 large carrots, peeled
2 lotus roots, peeled
1/4 Cup of chopped garlic
2 Tablespoons Vegan butter
1 Tablespoon Salt
4-6 cups Vegetable stock (Depending on your desired thickness)
Salt and Pepper

1 large sweet potato, peeled
1 Green Carrot, peeled

The  first step is rather easy; Take all of these vegetables, and slice them thin. I recommend using a mandolin. Wash the leeks thoroughly, or you'll be eating grit like a motherfucker. In fact, make it a habit to wash all your vegetables thoroughly, you gross people.
Slice your leeks, children.
This is a sliced green carrot. Looks weird as shit, tastes awesome.
Lotus root may look creepy, but it adds a bit of crunch to the mix.

Once you're done with all that, take your leek and garlic, and sautee them in the Vegan butter, until the leeks start to soften. Toss in the rest of the vegetables and let them stew for 2 minutes.

Add in your Vegetable Stock, and then let it simmer, covered, for about 20 minutes. I prefer my soup to be a bit thicker so I use less stock, but you can do what you want, you're adults. (or so I assume)

 At this point you'll want to take a good Third of the soup, and puree it. Really go to town on the fucker.

Mix that back in with the rest of the brew, add salt and black pepper to taste, and you're good to go. 
I throw a few basil leaves on top to make it look pretty. Plus, they taste good and all that.

Sunday, February 26, 2012

Thursday, January 19, 2012

Vegan BLT

After a hiatus in Florida, and much procrastination, I have returned to fill your vacuous skulls with delectable foodstuffs. However, I am still a lazy fuck, so today's recipe is a quick sandwich, which should be easy enough for even the most brain damaged of you to make. There's even a bonus recipe at the end!


Try to scrounge up this shit;
1 Hoagie, opened
1 large lettuce leaf, halved lengthwise (I prefer to use King Bok Choy, but it's up to you.)
1/2 plum tomato, sliced thin
1/2 Kirby Cucumber, sliced thin
1/4 cup chopped Pickled Jalapeno rings (recipe at the bottom of this post) 
3 slices Imitation Ham, cut into strips
3 Tablespoons Nayonaise (Vegan Mayo)

Optional: Sriracha

Now, as insane as this may sound to some of you, the recipe is as follows;
Slice open your Hoagie.
smear the 2 halves with the Vegan Mayo.
Build your sandwich as desired with the ingredients listed.
Close the sandwich.
Eat the motherfucker.

I like to layer the Leafy Greens, then Tomato slices, chopped Jalapeno, a little more Mayo, imitation Ham, Cucumber, and a little Sriracha on top. But hey, that's just me. You could do whatever the fuck you want. Just do it.

Pickled Jalapeno Rings

I'll try to keep this simple so no one dies.

2 cups thinly slices Jalapenos, seeds included
4 tablespoons raw Sugar
1 cup Rice Vinegar
1/3 cup Mirin (rice cooking wine)

Place all the ingredients together in a large jar, or and container with an airtight lid. Place it in a cool, dry place, NOT IN DIRECT SUNLIGHT, and let stand for 2 days. Refrigerate after they're good and pickled, and it will last you for at least a month. You can and will put this shit in EVERYTHING.