Friday, July 15, 2011


Do you have a toaster over? How about your office? Then you are in luck! Frozen egg rolls are great in your lunch box. They defrost in the fridge while you work. They are very yummy and will go fast. So make a lot!

- Double this recipe and use one large soup pot for everything.
- Once the seitan / tofu is fried, let the steam from the cabbage and the soy sauce deglaze the bottom of the soup pot.
- If using tofu, dry / press well before frying, as the tofu holds a lot of water and may cause the oil to splash. Coat with flour before frying. This will soak up any left over liquid and help with frying.
- This may be a two person job. It's a big help if one person stuff and the other does the frying.
- Freeze only after frying. The wrap isn't forgiving to liquids before its cooked.
- There is always an option to bake in an oven at 375 F for 15 min. Rotate and bake for another 10-15 min until golden brown.
- Additional options for filling: mushroom, bean sprouts, minced garlic.
- I use Vegetarian Worcestershire Sauce: Annie's Naturals Worcestershire Sauce - Organic Vegetarian

Egg Rolls

1 tsp minced ginger
4 oz seitan (1/2 package) or tofu (1/2 package) diced into small cubes
1 tsp vegetable seasoning or mix of own spices such as salt, paprika, garlic powder (optional)
2 cups chopped cabbage
1/2 cup shredded carrot
3 green onions
1-2 TBS soy sauce
1 TBS vegan worcestershire sauce (optional)
Oil for shallow frying. Canola, safflower or other high heat oils are good.
  1. Use a TBS of oil & fry the seitan or tofu for 5 min, add ginger and seasoning for 6-8 or until it starts to brown.
  2. Over medium heat add to pan: cabbage, carrots, seitan / tofu, green onions, soy sauce, westchester sauce. Stir and saute until the cabbage wilts slightly, about 10 min. The color & firmness of cabbage will change.
  3. Let cool & drain if necessary.
Steps on how to roll an egg roll will be posted here.

Thursday, July 14, 2011


Steps to roll an egg roll, illustrated by me. The recipe for egg roll filling is posted here.

- Use some egg wash or water on corners to seal.
- Best if one person is doing the frying and the other rolls.
- Freeze only after frying.
- Do not over fill with stuffing.
- Don't wait too long before frying. Dough will soften if the filling is too wet.

Egg Roll Steps, how to illustration.

Step 1: Lay wrap like a diamond and define your corners as 1, 2, 3, & 4 as shown in illustration.
Step 2: Fill middle with 2 - 3 TBS of egg roll filling and spread into a rectangle shape.
Step 3: Take corner # 1 and fold filling.
Step 4: Fold corner # 2 over top of egg roll filling and repeat with corner # 3.
Step 5: Roll the the filled egg roll on top of itself towards corner # 4 until the egg roll is closed.

If you would like to use this illustration on site email me at .

Tuesday, July 12, 2011


Ice coffee cubes

It's hot and I hate it. I've never coped with hot weather well. It's scarves & gloves for me. In the summer one of the staples in my apartment is ICED COFFEE. Every day there's about 1/2 a cup of coffee not being consumed. I have no idea where I picked up this tip but I'm so glad I did.

Coffee Ice Cubes!

Everyday adds up to an ample supply of delicious coffee ice cubes. No more watered down coffee! Next up, I'm going to freeze tea & chai cubes. That will be amazing!

Ice coffee cubes

Monday, July 11, 2011

Not Your Mama's Craft Fair

My friend Bill, from Night Division, sent me a link to some photo's from the Not Your Mama's Craft Fair. Aw, look at my little section. My table was in the same booth as Night Division and C.P.HARRIK.

More foodie related tees to come. But while you wait...

Head over to Bills shop. Buy art & tee's. Support small businesses. I ended up trading one of my shirts for this one.

Thursday, July 7, 2011

Powered by Veggies shirt giveaway!

One of my favorite blogs Back to Her Roots is giving away one of my shirts. Head over there and leave a comment to enter the giveaway.

Wednesday, July 6, 2011

Refried Beans

Refried Beans

This dip is best served cold. I tasted it right after I had made it and said to myself that it wasn't as flavorful as the cans of  Amy's Refried Beans (highly recommended if short on time). I was wrong because the next day I couldn't eat enough of it. It had a slight spicy aftertaste that wasn't overpowering. 

Refried Beans

Refried Beans

Refried Beans

2 c. pinto beans (cooked)
1 c. onion finely chopped (I used a red onion)
4 garlic cloves, pressed or minced
3 tbs chopped jalapenos
1 tomato chopped
2-3 bay leafs
1 c. vegetable broth
1 tsp chili powder (or to taste)
2 tsp paprika powder (or to taste)
2/4 tsp liquid smoke
salt & pepper to taste

  • Fry onion in pan. When the onion starts to soften, add the garlic & jalapenos. Cook for 5 min.
  • Add beans, vegetable broth, bay leafs, tomato & cook for 10 min or if not using canned beans, until beans soften. Liquid will cook down.
  • Add chili, paprika, & liquid smoke.
  • Salt & pepper to taste
  • Let cool & remove bay leafs
  • Mash with potato masher, put in blender or leave as is for a more rustic looking dip.
Refrigerate overnight for best results.