this vegan life

5-day health challenge

2012-02-13T21:06:00.003-06:00

[Check out these cranberries! They're scrumptious over boiled sweet and russet potatoes. My favorite! See day 1.]

We don't always eat perfectly (as you can see in some of our previous posts!) And even though we don't usually splurge on high-fat, junky foods.. we do. That means sometimes we need to make up for it. We may fall victim to cheesy dips, fast food pizza joints (yummy Papa John's white flour thin crust) and french fries or chips and salsa. They won't kill us - or you - but they're certainly not good for you - or us.

That's why I decided we should eat completely healthily for 5 full days. This means eating only fruits, vegetables and spices for 5 days (NOTE: we are having a watered-down cup of coffee in the morning because we are a bit addicted to caffeine from our daily cup of joe.)

DAY 1
Breakfast: coffee, banana, apple
Lunch: steamed russet potatoes, carrots; smoothie made of strawberries, prunes, spinach and banana
Dinner: boiled/diced sweet and russet potatoes, water-grilled asparagus, boiled corn, cranberries cooked with juice of 1 orange and zest and a dash of ginger until gooey; smoothie made of strawberries, prunes, spinach, pear and prunes
Dessert: pomegranate arils

DAY 2
Breakfast: coffee, smoothie made from mixed pineapple, strawberries, spinach
Lunch: salad with barbacoa jackfruit and grape tomatoes, smoothie made with apple, strawberries, spinach
Snack: cup of tea + lots of seaweed
Dinner: sweet potato, russett potato, brussel sprouts, corn, leftover barbacoa jackfruit and zucchini + lots of spices. Seriously -- the more spices, the better. (Cook potatoes longer to soften. Add other veggies later. Simmer/boil the heck out of it!)

DAY 3
Breakfast:
Lunch:
Dinner:

DAY 4
Breakfast:
Lunch:
Dinner:

DAY 5
Breakfast:
Lunch:
Dinner:

I'm sure you all know that one week of completely healthy eating doesn't make up for weeks, months or years of junk. There is no magic medicinal pill you can take that will allow you to eat at your favorite fast food restaurants or even most of the chain restaurants in America. Let's just accept that and move on.

The more healthily you eat, the better your food will taste.

You may have to adjust to it in the beginning but after some time, after your taste buds have had time to heal and learn to taste food again, you'll be amazed at how wonderful these simple meals will taste.

You'll be even more amazed at how wonderful you feel (and look!)

Go vegan: get happy.

Rotel vegan-cheese dip

2012-02-13T15:41:00.001-06:00

Superbowl sunday junk food:

We were craving a rotely, cheesy, gooey dip. This one was surprisingly easy --- and A.M.A.Z.I.N.G.

Cholesterol-free, low-fat, spicy and absolutely delicious. We actually ate this entire bowl by ourselves!

INGREDIENTS

Follow Your Heart cheddar
Nutritional yeast
Almond mylk (original unsweetened, just 30 calories per cup)
Rotel
Salt

Basically I put a rotel can into the pot on the stove. Add about 3/4 c nutritional yeast. Mix.

Meanwhile, dice your Follow Your Heart cheddar. Smaller pieces melt faster. Now, add them bit by bit to your dip. Keep stirring, allowing everything to melt.

Here is where you make it how you want:

You want it gooey and moist, so begin adding almond mylk (or soy or rice mylk) to keep it wet and melting. ** Did you add too much mylk? Just boil a while and it'll melt off. Or add some more nutritional yeast. ** Dip too thick? Add a little more mylk at a time.

Salt to taste.

Enjoy with chips and veggies! Also great in burritos.

If you're going to enjoy comfort food -- you might as well make it as healthy as you can. This is full of b-vitamins (from the nutritional yeast) and no saturated fat (because this isn't made from anybody's breast milk.)

I promise you will LOVE this.

Vegan butterfingers

2012-02-13T15:34:00.000-06:00

The chocolate is still wet and gooey... put in the fridge for a few minutes to firm it up. Enjoy!

This isn't really a recipe but here goes:

1) Buy chick-o-sticks.

2) Melt chocolate in double-boiler. Fill a pan with a few inches of water to boil. Put your chocolate chips or chocolate bar pieces into a coffee mug. Place mug in the boiling water. Keep stirring until chocolate melts. Dip your chick-o-sticks into the chocolate. Cover if you want or just dip.

3) Leftover chocolate? Add it to banana chips or anything you want!

Seriously easy. Not exactly healthy -- but cholesterol-free, of course (because it's vegan) and it's intensely dark chocolate. Wow. Hits the spot.

Be sure to share!

Darkest-chocolate cupcakes for two

2012-02-13T15:28:00.002-06:00

It's very easy to work with the previous post: cupcakes for two.

Change it to be fruity cupcakes. Make them chocolate. Like vanilla?.. make them super-vanilla! The possibilities are endless. I even made a boston-cream cupcake by mixing silken tofu + raw sugar + vanilla to make the center cream and melted some chocolate chips for the topping. Easy! Use your imagination.. and please post what you've made! I'm always looking for new ideas.

Don't see something you want? Post and I'll try to make it. The fun part of experimenting in the kitchen is that sometimes it works, sometimes it doesn't... but either way it's quite fun. Sometimes you make something you didn't intend -- and it still ends up wonderful and yummy.

INGREDIENTS

DRY
1/4 t baking soda
3 T whole wheat flour
1 T chocolate powder
2 T raw sugar (I use more sugar in the chocolate cupcakes -- but remember: SAD commercial cupcakes use at least 1:2 sugar:flour, sometimes 1:1 -- so work your way down to less and less sugar.)
pinch salt

WET
5 T almond mylk (to make runny batter)
1-2 t almond oil (it's sweeter than olive oil and great for desserts)
1/2 t vanilla
3/4 t apple cider vinegar

** Add extra almond mylk if your batter isn't runny.
** For a fattier dessert, add the extra t almond oil.
** Using whole wheat flour isn't just healthy... it's delicious. Who even buys white flour anymore?
** Add 4-5 berries to your muffin cup.
** Add 4-5 chocolate chips to your muffin cup.

Preheat your small toaster oven to 350 degrees. (Why use a huge oven for such a small meal?)

DIRECTIONS

First things first: make your buttermylk. Just mix wet ingredients in a small bowl. Stir. Let curdle for up to 10 minutes.

Next, mix dry ingredients in a medium-sized bowl.

Once your mylk is ready, simply pour it into your dry ingredients. The batter should be wet and a bit runny. If it's not, add 1 t mylk at a time until it is semi-runny.

Now, pour into your silicone muffin cups. Fill almost full - but not completely! Your cupcake will rise as it bakes. ** If using fruit, put them into the wet batter in each muffin cup. We don't like the same fruits so I put my blueberries into my cup and raspberries or cherries into his cup.

Bake 350 degrees for 18-20 minutes max. ** Don't overcook. Cooking times vary by oven. Check at 18 minutes with a toothpick. ** You want your cupcakes a little moist but completely cooked. Remember, it'll continue to cook for a few minutes even after you've turned off your oven.

Delicious!

Cupcakes for two

2012-02-01T20:34:00.015-06:00

I've decided that I'm tired of cooking and having leftovers -- or worse, eating too much! (Or more likely, my husband eating too much because he doesn't think there's enough for leftovers.. and then saying that he wants me to make him eat less!) Does this happen to you?

Fresh food is ALWAYS better. So, I'm trying to create recipes that a couple can share together. Not in a couple?.. share with a friend you love! What better way to help someone become vegan than by cooking a delicious AND healthy meal for them? I can't think of any.

Keep in mind that this serves TWO PEOPLE only... (maybe three if you make smaller cupcakes.) The measurements are going to be small. So, get out your two silicon muffin cups, two small mixing bowls and enjoy!

INGREDIENTS

DRY
1/4 t baking soda
4 T whole wheat flour
1 T + 2 t raw sugar (though commercial cupcakes use at least 1:2 sugar:flour, so you could use up to 2.5 T or even 3 T of sugar to satisfy a SAD eater)
pinch salt

WET
5 T almond mylk (to make runny batter)
1-2 t almond oil (it's sweeter than olive oil and great for desserts)
1/2 t vanilla
3/4 t apple cider vinegar
Optional: about 5 berries per muffin cup (I prefer blue!)

** Add extra almond mylk if your batter isn't runny.
** For a fattier dessert, add the extra t almond oil.
** Using whole wheat flour isn't just healthy... it's delicious. Who even buys white flour anymore?

Preheat your small toaster oven to 350 degrees. (Why use a huge oven for such a small meal?)

DIRECTIONS

First things first: make your buttermylk. Just mix wet ingredients in a small bowl. Stir. Let curdle for up to 10 minutes.

Next, mix dry ingredients in a medium-sized bowl.

Once your mylk is ready, simply pour it into your dry ingredients. The batter should be wet and a bit runny. If it's not, add 1 t mylk at a time until it is semi-runny.

Now, pour into your silicone muffin cups. Fill almost full - but not completely! Your cupcake will rise as it bakes. ** If using fruit, put them into the wet batter in each muffin cup. We don't like the same fruits so I put my blueberries into my cup and raspberries into his cup.

Bake 350 degrees for 18-20 minutes max. ** Don't overcook. Cooking times vary by oven. Check at 18 minutes with a toothpick. ** You want your cupcakes a little moist but completely cooked. Remember, it'll continue to cook for a few minutes even after you've turned off your oven.

Delicious!

Homemade zesty burgers for two

2012-02-01T10:52:00.006-06:00

This recipe makes 3 small patties or 2 large ones.

INGREDIENTS

1/2 block tofu
2 T ketchup
1-2 t marmite
1 t garlic powder
1/2 t onion
1 T basil
1/3 c wheat gluten
Up to 3 T water
Topping: coarse cornmeal + thyme + salt (total about 1/8 cup)

DIRECTIONS

Cut your block of tofu in half. Squish and squeeze out ALL of the water. Use firm+ tofu.

Mix ketchup, marmite and spices together. Add to tofu. Squeeze and squish it together. Break all of the tofu apart. Now add your wheat gluten. Squeeze and squish some more.

Start adding the water 1 T at a time. Squish the patty mixture together. You want the mixture to be moist but not wet.

Squeeze into patties. Squeeze hard.

Once you form the patties, dip into the batter mixture. Spray with olive oil spray.

Bake at 350 degrees for 30 minutes. Flip patties and cook another 20 until browned.

Fruity phyllo

2012-01-30T20:12:00.002-06:00

Sorry for the bad photos in the past two posts... I'm too lazy to retrieve my camera from the car. But trust me when I say this is much yummier than the photo makes it appear.

Phyllo dough is low-calorie, crunchy and absolutely amazing! It's lightly-flavored (because I don't smother it in oil or sugars or nuts) and the texture is very appealing. You will love it.

INGREDIENTS

Fruit
Phyllo dough
Optional: agave, nuts

DIRECTIONS

Using a single serving sized glass container (or ramekin or whatever you have), place everyone's favorite fruit inside their own ramekin/glass. I prefer blueberries + cranberries (remember to slice each fruit in half if you use cranberries) and my husband prefers a blend of pineapple, strawberries and blackberries. I added about 1T agave to each fruit mixture.

Now, simply tear one sheet of phyllo dough into small strips. I kept them approximately the width of the glass container. One 70-calories phyllo dough sheet actually gave me about a dozen layers on each dessert! See how wonderful this is? Indulge without guilt!

OPTIONS

Using your fingers, spread margarine or olive oil between layers to give a fattier flavor. Add chopped nuts of your choice. Smother with extra agave if desired. (Why do you think baklava is so heavy, sweet and tasty?... because it's absolutely smothered in honey and butter.) So, wean yourself off of these excessive treats if you need to. Just add less and less sugars and oils each time until your taste buds are used to a lighter meal. It's worth it.

Spaghetti squash enchiladas

2012-01-30T20:06:00.001-06:00

Excuse the bad photo.. it's from my cell phone. Shocker, I know.

Really, you could replace this photo with any picture of an enchilada. The end result will depend on how serious you are about your enchiladas. As you can see... I'm not always that particular! Trust me, it tastes just as yummy as a fancy enchilada. BONUS: it's healthy!

INGREDIENTS

1/2 spaghetti squash, cooked
1 can black beans
Carrots
Corn
Tomato
Tortillas
Spices: 3xchili powder, 1xpaprika, 1xonion, 1/2xgarlic, 1xcumin, 1/2xcoriander
Enchilada sauce

DIRECTIONS

First things first: cook your spaghetti squash. I cut it in half (long-wise). Bake at 375 degrees for up to 1.5 hours, face-down in a pan, surrounded by 1/2 inches of water. ** You will have leftovers!

When it's cooked, simply use your fork to remove the spaghetti stranded squash innards. Try a few.. they're yummy.

Meanwhile, cook your beans with some water and the spices -- or simply use a package of taco seasoning if you're too timid to mix your own. (Believe me when I say your own spice mix will be a zillion times better than a package!) You want this juicy, so don't cook off all of your water.

Also, I sliced fresh carrots and water stir-fried with frozen corn for about 20 minutes until carrots were cooked.

Easy: slice your tomato.

Now, just layer your spaghetti squash, seasoned beans, veggies. Cover with a little enchilada sauce. Small pans are good for keeping your enchiladas soaking in a little extra sauce.

Cook at 375 for 20 minutes. Add a little Daiya or Follow Your Heart near the end. I baked for another 8 minutes or so, to melt the cheese.

YUM~

Lemon-raspberry tart

2012-01-26T11:42:00.007-06:00

Serves 2-4 Hungry People
(you can easily double, triple or even quadruple this recipe)

INGREDIENTS
2/3 c raw cashews, soaked until soft and rinsed (or you can sub silken tofu)
3 T raw sugar
Juice of 2 lemons (about 1/2 cup)
Zest of 1 lemon
About 1/4 c raspberries (thawed)
Phyllo dough

If you love lemon, you'll adore this tart!

You can make them in any shape you want. I chose to cook my phyllo dough around a metal cookie cutter to make two small bowls (one for each of us.) This amount of lemon mixture can fill two bowls VERY full, or four bowls just full enough. Only make your phyllo bowls when you're going to eat them. If you make them in advance, they won't be as yummy or crunchy.

STEP 1

Thaw some raspberries (or fruit of your choice). You're welcome to use fresh if you have it.

STEP 2

Layer phyllo dough around cutter and spray with cooking spray between layers. You don't need more than 4-5 layers. My phyllo came in huge sheets so I cut it into pieces and just placed it around the cutter. Place in toaster over upside down (with the open bowl side facing down on the cookie sheet). Spray with cooking spray between layers or use a little melted margarine if you prefer.

Cook at 375 degrees for 10-15 minutes until brown. Let cool. Remove from cookie cutter... now you have your dessert bowls!

STEP 3

Meanwhile: blend cashews, sugar, lemon juice and zest until smooth. Put in fridge to cool.

This takes less than 30 minutes from start to finish. Then, just throw together once you're ready for dessert~

STEP 4

Once cooked and cooled, fill each bowl with the lemon cream sauce and top with a few raspberries and extra juice. Voila. You're done!

You'll notice mine aren't as evenly filled or uniform as a pre-packaged, processed one you'd get at a store. That's okay! Your food isn't supposed to be even or look the same every single time you make it. ** To make your filling smoother, add a spoonful or two of water -- but not too much! The mixture will thicken in the fridge but you still don't want it too runny.

It's easy tricks like this that make other people think you're a trained chef. Trust me.

Fun with phyllo dough

2012-01-25T12:37:00.005-06:00

Who knew phyllo dough was so easy to work with? (And each sheet has only 70 calories, so enjoy!)

Serves 2-4

INGREDIENTS

Half block of tempeh + soy sauce + vegan Worcestershire sauce + little olive oil
Veggies: 1 potato, 2 carrots, 3 stalks celery, 5 asparagus (or whatever you have on hand)
1/4-1/2 can rotel (optional)
Sauce: 2 bullion cubes + dash cayenne + garlic + dash soy sauce + about 3/4 c water
Thawed phyllo dough

** NOTE: As always, you can use any vegetables you have on hand. So try it with any variation that you want. You can't mess this up. **

You want to water stir-fry your diced potato and carrots while you cook your diced tempeh in another pan.

To make the sauce cook 3/4 c water with 2 bullion cubes + spices in a small skillet. You'll lose a little of the water by the end but don't cook it all off.

When veggies and tempeh are all cooked, you'll want to take the phyllo dough out of the fridge. I used 4 sheets for this casserole.

Mix veggies + tempeh in a big cast iron skillet. Cover with rotel and sauce.

Once you have the casserole ready, you'll want to layer your phyllo dough and spray with cooking spray (or olive oil or margarine if you're feeding people who prefer higher-fatty meals.) The phyllo dough will be crispy either way but has much less fat if you use a cooking spray. Try it both ways or use margarine the first time and wean yourself off.

** phyllo dough seems to be cooked best at 375 degrees for 20-30 minutes whether you're making a casserole or dessert.

Cook until brown. Amazing!

Jackfruit casserole

2012-01-25T12:27:00.000-06:00

New to jackfruit? Don't be afraid. I'll talk you through it.

We purchase ours in a can because we can't seem to find the whole fruit locally. So, that makes it even easier! I just drain the jackfruit and squeeze each piece. Now, you can simmer in water for an hour or put it in your slow cooker for an hour.

Don't skip this step:

After the hour, rinse well and squeeze each piece of jackfruit again. Try to remove all the water.

Another important step:

Put back on the stove or in your cooker and cook for another hour in new water.

At the end of this hour you'll want to drain, rinse and squeeze again. Now you're ready to cook with it!

For this recipe I pulled apart the jackfruit (now it looks like pulled pork) and added some water + taco spices + a little olive oil + cayenne. Cook it just like you would TVP or flesh. Really, that's all there is to it.

To make a casserole, just layer the jackfruit with water-stir-fried potatoes (you need your potatoes to be mostly cooked before you put them in your casserole), corn tortillas, rotel tomatoes + juice in a can, frozen corn. Layer all the ingredients and cover in enchilada or taco sauce if you want. Then bake at around 350 degrees for 20-30 minutes. Optional: add Daiya or a nutritional yeast mixture to the top for the last 10 minutes.

This meal is soooooo steamy and filling and absolutely amazing. Trust me. It's easy. It's amazing. It will please everyone -- guaranteed.

I told you these vegan recipes were easy.

Pom Arils

2012-01-25T12:17:00.002-06:00

How do you make a fruit salad fantastic? Pom arils! (Yes, those are prunes on top, too. Also yummy.)

Don't know where you can find them? Just google: Pom Wonderful. Most grocery stores now carry the Pom juice. Now, you can find the arils, too! At first glance, $5 for a container of arils may sound expensive.. but it's really not. They'll add taste, texture and beauty to so many meals before you've eaten through your $5 bucks. Trust me! (Though you'll probably want to eat a few spoonfuls of the stuff right out of the cup. They're amazingly delicious.)

Have you tried them yet? ... why the heck not? You're missing out! Go on. You know you want to.

Add them to yogurts, cobblers, cereals, snacks or eat it plain. Nom Nom Nom Nom

Fruit cobbler

2012-01-25T12:12:00.000-06:00

Fruit cobblers really don't require a recipe. They're super simple and quick. Throw them together during dinner and you'll have a freshly-cooked, hot, steaming, delicious dessert ready in no time.

Approximate Ingredients & Directions:

Fruit
Oats
Wheat flour
Raw sugar
Cinnamon (if you're using apple)
Margarine

Preheat oven to about 350 degrees.

I used a cast iron skillet (shocker, I know). I filled the pan with frozen/semi-thawed cranberries that I cut in half, blackberries, blueberries and raspberries. I recommend adding cranberries to any of your fruit desserts.. they're fantastic! Just remember to cut them in half or they won't cook.

While the fruit was still frozen I mixed 3:1 oats to flour ratio, then started by adding just 1/8-1/4 c sugar to the mix. I cut in the smallest amount of margarine into the mix that I could. Start with 3 T if you're using a large pan. When you spread this oat/flour/sugar/margarine mix onto your fruit, be sure to spread around the margarine pieces.

Bake at 350 for 20+ minutes. Your fruit should start bubbling. If it's not brown enough, pump up the heat to 375-400. If it's browning but you don't think it's cooked, cover in foil and keep cooking.

Don't make it harder than it is. Enjoy your experimental desserts. You will LOVE this one.

Kelp noodles

2012-01-25T11:57:00.001-06:00

Don't know where to get them? Just google: kelp noodles. We found ours locally. You may be able to as well.

They're raw.

They're healthy.

They're delicious.

As the instructions on the package will tell you, you'll cook your veggies and sauce and just throw in your noodles when your veggies are almost done. You don't really cook the noodles but you can heat and soften them. It really is that easy.

For this dish, I baked some marinated tofu. Meanwhile, I water-sir-fried some veggies. Once the tofu was done and the veggies were soft I just threw them together. Last, but certainly not least, I added the kelp noodles and stirred for a while. Really.. that was it!

Pretzel dogs

2012-01-25T11:52:00.001-06:00

Even in Fort Collins, there are no restaurants with veggie dogs or any variation thereof. So, we decided to make some homemade pretzel dogs! We made a few with bratwursts and a few with veggie dogs. You'll love them either way. Promise.

Follow the instructions on the box.. it makes a LOT. I hope you're hungry!

I know this isn't really a recipe. But I hope it gives you some good ideas. You'll be surprised at how many boxed meals like these pretzels are actually vegan.

LiveScience: Good food gone bad

2011-12-16T13:58:00.002-06:00

I don't usually send you to read articles, stories or blogs. There's a lot out there for you to choose from. But in this case, LiveScience got it right!

GOOD FOOD GONE BAD

http://www.livescience.com/11341-good-food-bad.html

Read it. Live it. Love it.

Organic Maple Syrup

2011-12-16T12:33:00.002-06:00

You might be asking... Why maple syrup? Why organic?

It's the same reason I'm always telling you to avoid any foods that are white. You know, white sugar, white salt, white flour.. you get the idea. Those foods are processed to the extreme. Their trace minerals and micronutrients are completely removed and a few of our government-regulated vitamins and/or minerals are added back.

Why? The food is ruined already! You've heard of the 'diseases of the rich'? Well, America is rich. And it's sick. The reason? Processed foods.

Taken from: www.whfoods.com :

100% maple syrup provides is an excellent source of manganese and a good source of zinc! The trace mineral manganese is an essential cofactor in a number of enzymes important in energy production and antioxidant defenses. Endothelial membranes low in zinc are much more prone to injury. Additionally, studies have found that in adults deficient in manganese, the other trace mineral amply supplied in maple syrup, the level of HDL (the "good" cholesterol) is decreased. Zinc and manganese are important allies in the immune system. Many types of immune cells appear to depend upon zinc for optimal function.

A 1/4 cup serving of maple syrup - which is a surprisingly large amount! - can vary from 150-200 calories (depending on the grade/darkness). So, enjoy without guilt!

A few quick serving ideas from www.whfoods.com :

Maple syrup, used in place of table sugar as a sweetener, gives tea and coffee a unique taste.

Pour some maple syrup on oatmeal topped with walnuts and raisins.

Add maple syrup and cinnamon to puréed cooked sweet potatoes.

Combine maple syrup with orange juice and tamari and use as a marinade for baked tofu or tempeh.

Spread peanut butter on a piece of whole wheat toast, top with sliced bananas and then drizzle maple syrup on top for a sweet, gooey treat.

Mexican throw-together casserole

2011-12-09T16:41:00.003-06:00

Want to eat more and weigh less? Eat like this!

Trying to make a yummy, melt-in-your-mouth, warm, hearty, low-fat dinner... I had to plan ahead (about an hour)... but it was definitely worth it!

INGREDIENTS
Red beans
OPTIONAL: Taco meat (made from frozen burgers - or use TVP or boca frozen crumbles)
Frozen corn
Rotel (in a can)
2 medium potatoes, your choice
5-7 small corn tortillas
Enchilada sauce (we used green)

I made red beans from scratch but you don't have to. (However, I recommend it because it's easy, with no additives, no added salt!) Just cover beans with a few inches of water. Bring to boil. Keep on medium boil for 1-2.5 hours, depending on your elevation and how many you're cooking. Just check on the beans every 45 minutes - 1 hour. Taste a bean. Are they done? If not, just keep going. Add more water as needed. See how easy that is?

Now, here's where the preparation is needed. Just rinse and dice your potatoes. (Smaller pieces cook faster.) Now, bake at 375 or so, for 30 minutes. Turn your potatoes. I've also found that it helps to put water in the pan, or put a cup of water in the oven when baking. This will keep your potatoes moist. (This time I just filled the baking pan with water halfway up the potato pieces.) No, really. It works!

Cook your TVP or thawed boca burgers (that you've cut into small pieces) with taco seasoning. You can find a recipe to make your own online or use a premade package. (Just be careful because those are full of all kinds of preservatives and ingredients you can't pronounce!)

While that's all cooking, you'll want to slice up your tortillas. Open your rotel. Drain/rinse your beans. Get your corn out of the freezer or shave it right off the cob.

Can you see how easy this is?

The only thing you're waiting on is the potatoes. So, once they're mostly cooked just start layering:

Spread a thin layer of oil in your bowl to prevent sticking. Then go to town! We started with corn tortillas, then layered a bit of everything else. Don't forget to put a few spoonfuls of enchilada sauce in each layer. More corn tortillas, more layers. Then a top layer of tortillas again. Top off with a few spoonfuls of enchilada sauce again.

Preheat oven to 375.

Cover with foil and bake 20-30 minutes. With the glass container you can watch for the sauce inside to boil. When that happens, remove foil and bake until brown on top (another 20 or so minutes). Top with Daiya if you want - but it's not really necessary.

I thought there would be leftovers -- but trust me, there is no way you could leave this dish alone. We certainly didn't. So, go ahead and stuff yourself.. guilt-free.

YUM!

Fun with yogurt

2011-12-09T16:20:00.006-06:00

I love yogurt. All the time. As a snack, as a meal, whatever.

Silk has many flavors of yummy yogurt. But my favorite thing is to make my own flavor combinations! I start with the plain but you can start with vanilla (because it's sweetened already.)

Try adding granola.

Add 100% fruit jam or jelly.

Use fresh fruit.

Add nuts, buckwheaties, cereal or anything crunchy.

Not sweet enough? Add a little raw sugar or agave.

Personalized healthy granola

2011-12-08T13:02:00.003-06:00

In an effort to curb my husband's snacking habits, I try to make sure he has a small container of healthy snacks to bring to work every day.

This one is actually great for dessert any day - and an in-between meals healthy snack. Plus, you get to use YOUR favorite ingredients. Anything goes. Trust me, you can't do it wrong.

INGREDIENTS
Cascadian Farms organic chocolate granola
Fried organic banana chips (under the granola box, hard to see)
Dried fruit of any kind (I love raisins because they're 100% natural but Tyler won't eat them!)
Roasted, salted cashews (or almonds or peanuts or soynuts or whatever you have on hand)
*I even added roasted pumpkin seeds from our Halloween pumpkin carving experiment

See the small container? That's as much as he gets everyday. You can buy those almost anywhere now. Set your proportions and stick to them!

Even healthy food can pack on the pounds in excessive amounts. Small containers will keep your portion sizes down.

Chocolate + cherry cranberries + nuts or seeds = A tastegasm any time of day!

Enjoy!

Last-minute baked veggies

2011-12-08T12:56:00.002-06:00

We wanted savory veggies with dinner but, as happens a lot lately, I didn't prepare anything in advance. So, what did I do?

After checking the fridge, freezer and spice cabinet to see what we have.. here's what I came up with!

INGREDIENTS
1/2 block tofu, diced to preference (optional - can use seitan or leave out completely)
3 large stalks celery, diced
2 large carrots, diced
2 med-large potatoes, diced
1/2 c green beans (frozen)
OJ concentrate
Oil
Soy sauce
Desired spices

Basically I diced the easy-to-cook veggies larger (celery), and potatoes (since they take longer) smaller.

Toss with 1 T oil. Add 2 T frozen orange juice concentrate. Douse with soy sauce. Shake.

Now add spices: salt, pepper, paprika, garlic, thyme, basil, rosemary (ir desired).

Mix. Shake.

Put in your trusty cast iron skillet. To keep your veggies moist, add about 1/4 inch of water in the pan. Now cover with foil. Bake at 375 degrees, covered with foil, for about 1/2 hour. You can use this time to prepare a pilaf or bread or whatever you want to have with your veggies.

After 30 minutes or so, check your veggies. Pierce the harder-to-cook (potatoes or carrots) with a fork. Almost done? Now is when you remove the foil and bake again for 10-15 minutes to brown.

Check the veggies every 10-15 minutes. Turning each time. This will brown everybody and make them taste absolutely delicious:

Does it get any easier?

Drink THIS

2011-12-08T12:47:00.000-06:00

Afraid of gaining weight this holiday because you're constantly drinking high-calorie (not to mention unhealthy high-sugar, -fat or -artificially flavored) drinks? Have no fear.. this beautiful drink will save the day - and your waistline.

Children and adults alike shouldn't be drinking straight juice, right? Even if it's 100% juice, it's still very high in calories and practically completely deficient in fiber.

What can you enjoy, guilt-free this holiday (and all year long)?

INGREDIENTS
A beautiful glass
100% juice (frozen or not)
Carbonated water (less than a buck for 2-liter bottle)

Presentation is part of enjoying your food. Use a beautiful glass. Try it!

If using 100% frozen juice concentrate, add 1 teaspoon-ish to the bottom of each glass. Let it melt.

If using juice, you can enjoy your drink almost immediately! Just put 1-3 teaspoons of juice concentrate in your glass and top off with cold carbonated water. Enjoy!

*Or start using 1/2 glass juice and 1/2 glass carbonated water if you're trying to wean yourself off of high-sugar drinks. You can gradually lower the amount of juice.

Spaghetti squash is surprisingly yummy

2011-11-30T13:50:00.003-06:00

I can't believe that I don't eat spaghetti squash more often.

Did you know the paler spaghetti squash has something along the lines of 40 calories per half cup?! Amazing!

Preheat your oven to 350.

Slice spaghetti squash length-wise. Place face down in cast iron skillet or pan. I also put 1/2 inches of water in the pan with the squash, to keep it very moist.

Cook 30 minutes. This may or may not be enough (depending on how efficient your oven is.) So flip the squash and see if the meat is soft. If it is -- this is the fun part!

Using a fork, slide it inside the squash to remove the meat. It'll come out in strands.. just like spaghetti!

VARIATIONS

Top with Alfredo sauce (made from Chreese + mylk).
Top with salt and pepper.
I bet this would even be good with sugar on top as dessert!

You can't go wrong. Eat it. Enjoy!

Easy roasted veggies

2011-11-30T13:46:00.002-06:00

This is healthy, yummy, exquisite and beautiful when served!

Serves 2
INGREDIENTS
1 large potato
3 med/lg carrots
3 stalks lg celery
1-2 T olive oil
2 T soy sauce
2 T frozen oj concentrate (or use orange juice but you'll have to cook off the water)
Spices: garlic, paprika, thyme, parsley, rosemary, salt, pepper

Dice all veggies. Place in bowl with oil. Shake. Add soy sauce and oj. Mix. Shake. Mix.

Add spices. Use about 2 T of your favorites. Add 1 T of others. Don't be afraid to use extra spices.

NOTE: to speed cooking time, cut your carrots and potatoes smaller. Celery can be left larger. It's the potatoes and carrots that take the most time. So be prepared to cook them an hour if you leave your veggies large like I do.

Cook 350 degrees for 15 minutes. Stir. Cook another 15 minutes. Stir.

Turn up to 425 degrees for 15 minutes. Pierce veggies with fork. If they're not done to your liking, just stir and put back into oven.

This takes about an hour, so start the veggies first. Play some jazz and have some wine while you make the rest of dinner. Voila! The veggies will be ready just in time.

Thanksgiving feast

2011-11-25T18:54:00.000-06:00

* * * No animals were harmed in making of this fantastic holiday feast * * *

Recipes to follow...

Enjoy savory Thanksgiving-y foods year-round! Why wait until a holiday?

Very vanilla dessert / breakfast / anytime cake

2011-11-21T16:11:00.002-06:00

The best cake you will ever have. Srsly.

INGREDIENTS

1 1/2 c flour (I use whole wheat)
1/2 c raw sugar
1 t baking soda
1/2 t sea salt
1 container vanilla yogurt
1 T oil (I use almond oil)
1 c mylk (I use almond)
2 T vanilla

DIRECTIONS

Mix your dry ingredients. Now add wet ingredients. You want a very wet batter. Ta-da!

Pour into your new automatic, fun gadget. Press "bread" function.

Or, if you haven't purchased this awesome machine.. Bake at 350 degrees for about 30 minutes. The cake should remain moist.

Trust me.. even three days later, these leftovers are exquisite.

TOPPINGS

Thaw frozen strawberries. Add some corn start to the juice to thicken a little. Smother your cake.

Add a healthy chocolate syrup: Mix 3 T agave + 1-2 t almond oil + enough cocoa powder to make a syrup. Yes, it really is that easy!

You'll see in the photo, this time I just sprinkled with a little raw sugar for a crunch. WOW. Simple and wonderful.

QUESTIONS

WHY do I use the ingredients that I use?

*I like vanilla! Use more, not less.

*I only use whole wheat flour when I cook... but you could use whatever you have. Just remember, if your flours, sugars or any foods are unnaturally uniform -- you probably shouldn't be eating them. (That includes iodized salt, white sugar, white flour, etc..) There is no nutritional value in these "foods". They are remnants of an age in our history when these uniform foods were a status symbol. And we all know what diseases plagued the rich!.. obesity, diabetes, early death.. oh wait, is this ringing a bell?

*Almond oil is sweet (and I use it in my raw chocolate treats) but you can use whatever oil you want. Add more if you want, too. Remember, the yogurt has fat in it, that's why I lowered the amt of fat I added.

*Don't be afraid of whole sugars! I lowered the amt sugar because the yogurt is sweetened. But if you're making this for someone who likes traditional/processed/overly sweet sweets, then add more sugar like the original recipe calls for. Then, gradually reduce the amount.

Sweet cornbread (made in my rice cooker)

2011-11-14T17:24:00.004-06:00

If you love sweet cornbread (like my husband).. dig in! It's rich, corny and amazing.

Feel free to double, triple or quadruple this recipe. Make it into muffins, cakes or whatever shape you prefer.

INGREDIENTS

1/2 c corn meal
1/2 c whole wheat flour
1.5 t baking powder
1/2 t salt
Up to 1/3 c raw sugar
1/3 c corn (fresh or frozen)
1 t flax meal
1/2 c almond mylk (or your favorite)

SO EASY!

Mix the dry ingredients together. Add the wet ingredients. Then add corn. Mix well.

Pour into your new automatic, fun gadget. Press "bread" function.

Seriously... I don't think this could get any easier!

Chocolate cake (made in my rice cooker)

2011-11-12T18:40:00.003-06:00

> sorry no picture.. we ate it too fast! >

INGREDIENTS

1 c whole wheat flour
1/2 - 2/3 c sugar
3 T cocoa powder
2/3 t baking soda
1/3 t salt
2/3 c strong, strong, strong coffee (or water if you don't use coffee)
1/4 c oil
2/3 t vinegar
2 t vanilla (or more!)

Honestly, I don't think this cake could be easier to make.

DIRECTIONS

Mix dry ingredients in bowl

Then, add wet ingredients.

Stir until well mixed and all dissolved.

Pour into your new automatic, fun gadget. Press "bread" function.

Wait 80 minutes -- it will beep at you. Flip for the last 10 minutes of the cycle.

Tada!

Enjoy with a yummy, healthy peanut butter icing:

INGREDIENTS

1/2 c real peanut butter
1/4 c whole wheat flour
1/4 c maple syrup

Several stews (in my new rice maker)

2011-11-10T19:04:00.007-06:00

Stew. Wow. Yum. The only thing better?.. having it with a a slice of homemade bread!

Do you know what is so fantastically wonderful about this little gadget?? Coming home to dinner! This is soooo easy. Unbelievably awesome. The apartment smells wonderful. Dinner is ready. Wow. How did I ever get along without this?

The only thing that limits this products usage is your imagination..

VERSION 1

2.5 c water
1/4 c brown rice (dry)
1/4 c lentils (dry)
1/4 - 1/2 c boca crumbles (or sub plain TVP + spices)
2 stalks celery, sliced
1/2 zucchini, sliced
1 carrot, sliced
medium potato, diced medium sized
1 bullion
2 heaping T nutritional yeast
1 t paprika, garlic, onion, chili powder, raw salt

VERSION 2

1/4 c lentils (dry)
1/4 c brown rice (dry)
1/4 c rotel (use as spicy as you want)
2-3 c water
Approximately 1/4 c: frozen corn, diced potato, peas, diced carrot
2 stalks celery, sliced
2 T bullion + garlic, paprika, onion, salt

VERSION 3

Try curry!

How easy is this? Put all of your ingredients in the cooker. Hit start. That's how easy. Or, alternatively you can throw this in before you leave the house and set the timer... then dinner is ready when you come home!

That's it!

OPTIONS

* Don't have a cooker? Just cook this right on your stove. I put the harder veggies in first... cook about 30-60 minutes, then add softer veggies. If adding pasta, add it with just enough time (according to the package) at the end.

* You can play around with the spices. You can open the lid, stir and smell it. That's how I always decide when/if to add more spices and what to add. * Don't be afraid! Trust that nose of yours.

First batch: homemade bread in my rice cooker

2011-11-10T15:49:00.002-06:00

Wow. Yummy.

Smells great. Looks great. Tastes great!

INGREDIENTS

1 3/4 c wheat flour
1 c scalded almond mylk
1 T olive oil
2 T agave nectar
1 1/4 t active dry yeast
1/4 c millet seeds
1-2 T poppy seeds
up to 1 t salt

Instructions are fairly easy. While scalding your mylk. In a bigger bowl, mix the oil, agave and salt. Once mylk is scalded, pour into the bowl. Mix. Let sit until warm, not hot.

Once warm, add yeast. Mix. Let sit until dissolved.

Now, slowly add wheat flour and all seeds. Knead about 10 minutes. Put flour into bowl. Add your dough. Voila.

REMEMBER: this dough is very, very, very sticky. So you'll want to throw whole wheat flour on it and on your hands each time you knead the dough. It also gives it this pretty finished look.

Follow instructions of your new automatic, fun gadget: press "bread" function. Press "start". After 40 minutes you'll hear a beep. Press down dough and turn it over.

After another 40 minutes you'll hear another beep.

Flip dough. It'll have 10 more minutes to cook.

That's it! Now enjoy the smells, tastes and health of your healthy, homemade bread.

OPTIONAL:

Add 2 T - 1/4 c sunflower seeds, pumpkin seeds or even 1/2 c dried fruit!

Everyone needs this automatic toy

2011-11-10T13:00:00.006-06:00

What is it?

It's brilliant!.. that's what it is.

Product Features

Color: Black

Rice cooker/warmer with micro-computerized technology
Bread-baking function; multi-menu selections for one-touch cooking
Nonstick inner pot; pre-soak option; reheat function; keep warm
LCD clock and timer; measuring cup, instructions, and recipes included
Measures approximately 11 by 9 by 8 inches

What does all of this mean?

Well, you can make bread in your rice cooker! In fact, you can set it to bake it before you wake up. Genius, right?

Want to lose some weight? You can set this magic machine to have low-fat, healthy, delicious breakfasts (of oatmeal, millet, rice or even a whole grain bread)... you can have it make rice and keep it warm until you're ready to eat.. you can set it to have dinner ready when you are!

Plus - and this can't be stressed enough - it's attractive enough to sit on your counter at all times AND it's tiny, tiny, tiny. Perfect!

I'm searching for recipes today and will, as always, tweak them to be healthy, delicious and creative before posting for you.

Where can you get one of your own? CLICK HERE!

I hope you enjoy!

Shortcut pizza

2011-11-09T17:59:00.001-06:00

In a hurry? You can still make a healthy pizza!

INGREDIENTS

Vegan naan
Organic pizza sauce
Artichokes, canned in water (super low-calorie!)
Kalamata olives
Diced tomatoes
Smidge of daiya cheese
Red pepper + Nutritional yeast == hot, cheesy sprinkle topping

Preheat oven to 425.

Using your vegan naan, layer sauce + tons of artichoke hearts + olives (kalamata are the best), tomatoes and anything else you can think of.

Now barely sprinkle your daiya cheese on top. Trust me, it doesn't take much to make this pizza scrumptious!

Cook < 20 minutes. It depends on your oven. But I find 425 makes the naan super crispy and melts the daiya.

Who says vegans can't be lazy? Enjoy!

Inside-out sushi

2011-11-09T17:50:00.002-06:00

I can't believe I didn't try this sooner~ Inside-out sushi is soooooooo good (and easy, too.) Who would've thought?

Serves 2 hungry people.

INGREDIENTS

1 c dry short-grain brown rice (or sub sushi rice -- or even mix it half/half)
1/4 c rice vinegar + 1 1/2 T raw sugar + up to 1 t salt
Veggies of choice, cut into strips / julienned (carrots, bell peppers, celery, avocado, asparagus.. anything!)
Nori (raw or toasted)

You'll also need:
Wax paper
Sushi roller
Sharp knife

Step 1

DO THIS STEP AT LEAST A FEW HOURS EARLIER. You can even do this a day before. Cook 1 cup dry brown rice in 2.25 c water. Boil about 30-40 minutes. You want it to be overcooked a bit. This will make it stickier.

Now, mix your rice vinegar + sugar + salt. When rice is done, add your vinegar mixture. Stir. Squish this into a bowl, cover and put in the fridge for a few hours. Rice must be cold to use.

Step 2

When you're ready to make sushi... Lay out your wax paper. Put your sushi roller on top of the wax paper. Now, take out a piece of nori. Do you see those handy little lines in the paper? Snap that Nori in half using those lines.

Step 3

Lay your nori on the roller. You're going to cover the nori with your now-sticky brown rice mixture. Keep your hands wet (this helps the rice not stick to you.) Use enough rice (about a quarter of what you made) to cover the nori completely from edge to edge.

Step 4

Now you're going to pull your wax paper from underneath the sushi roller. Put it on top of the sushi you're making. Holding the sushi between the roller and wax paper, you're going to flip everything upside down. (So now it's wax paper underneath, sushi in middle and roller on top.

Simply put your roller under the wax paper now. Your sushi should be rice-side down and nori-side up.

Step 5

Fill with julienned veggies!

Step 6

Use your roller to evenly roll your sushi into a roll:

Squeeze as you roll the sushi. The wax paper will help you press the rice into the nori.

Step 7

Use your very sharp knife (keep it wet to prevent sticking) to slice the sushi.

This will be the best sushi you've ever made. Promise.

YUM!

Delicious, healthy(ish) berry cake

2011-11-08T14:57:00.002-06:00

This recipe filled 2 small springform cake pans. I thought it would serve 4 (two people per springform pan) -- but honestly, after what I originally considered "1 serving" (half of one of the 4" springform pans), I nearly exploded. So, this could actually feed up to 8 people! (Silly me.. I thought I had shrunk the recipe to be a small amt.)

On to the fun stuff...

Preheat your oven to 375. Now get your ingredients ready.

INGREDIENTS

1 c whole wheat flour
1/2 c fresh or frozen berries (raspberry, blackberry or any berry you like!)
1 1/4 t baking powder
1/4 t salt
1 T ground flax
1/4 c oil
1/2 c raw sugar
1 1/2 t vanilla
3/4 c almond mylk (or your mylk of choice)

DIRECTIONS

Mix the flour, baking powder, salt and flax together. In a separate bowl, mix the oil, sugar, vanilla and mylk.

Now, add a little at a time and the liquid to the dry. Mix thoroughly as you go along. Mix, mix, mix.

You'll notice because you're using whole sugars that they are chunky in the batter. Don't worry. You're going to let it sit for 15 minutes before baking.

Now add your berries. Mix and let sit for 15 minutes.

Use a tiny amount of oil in your pans to prevent your cake from sticking.

Pour into the pans.

Cook almost 30 minutes. Watch it!

Voila. You'll have a rich, sweet, fruity, vanilla-y treat.

Need to serve 2-4 people and don't want leftovers? Just half the recipe.

Yummy, hearty, healthy corn pizza crust

2011-11-02T14:45:00.002-05:00

INGREDIENTS

3/4 cup whole wheat four
3/4 cup corn meal
1 pkg. yeast
1 tablespoon olive oil
small pinch salt
1 teaspoon sugar
1/2 cup warm water

Start:

Mix warm water + sugar + yeast. Let sit 5 minutes.

Mix flour + cornmeal. Add water mixture. Add oil. Mix very well.

Wait:

Let sit covered in a warm place for 45 minutes.

Finish:

Preheat oven to 450.

Roll your crust out as thin as you can. Bake 15 minutes without toppings. Add toppings and broil about 5-8 minutes. WATCH so it doesn't burn! Yummy.

Enjoy!

Vegan Beer Brats? Yes!

2011-10-03T11:42:00.003-05:00

Not exactly a recipe.. good just the same!

We used Whole Foods premade pizza dough to make fresh, warm buns. WOW. Fresh bread makes the meal SO much better!

To cook the brats, don't bother reading the package. It's easy: heat the skillet with a little olive oil, add some beer. Put your brats on the cast iron skillet and place a lid or plate mostly over the top. You're cooking and steaming in one go!

Turn, cook. Turn, cook some more. You'll know when it's done.

We shaped the buns out of the pizza dough and cooked at 375-400 degrees while the brat was cooking.

If you want heavenly comfort food... this will hit the spot!

Serve with freshly cooked zucchini.

Better Than Hashbrowns

2011-10-03T11:36:00.003-05:00

Who doesn't love hash browns on cold winter mornings? Well, it turns out hashbrown-y type foods are excellent for dinner as well.

It seems we're not the only one getting free, huge zucchinis. (No, that is not a euphemism.) So, what do you do with so much zucchini? Eat it, of course!

I decided I wanted a low-fat, hashbrown-y side dish with beer brats. Hashbrowns are a comfort food if you're from the south. We used to fry them, of course. But this low-fat way of cooking works out wonderfully. Truly.

INGREDIENTS

2 c grated zucchini
1.5 c grated potato
.5 c grated carrot
4 T whole wheat flour
1 T olive oil
Spices, optional

Use organic so you don't have to shave the skins before grating. Yum.

Grate the zucchini first. Put in a strainer and squeeze out as much water as possible. This will only take a few minutes.

Meanwhile grate your potato and carrot.

Mix together in a bowl. This is the pretty part!

Now add flour. Mix it up by hand. Add desired spices. I used about 2 t garlic, 1/2 t onion powder, 1 t raw salt.

Heat your cast iron skillet and heat up the oil. Form the grated veggies into patties. Cook about 5 minutes on each side. Use your food turner to press it down and flip a few times - but not too many. It'll hold together better if you don't flip too often.

These are fantastic! Oil it up if you want... but it's exquisite with only the oil on the skillet.

Peanut Butter Cuplets

2011-09-29T14:40:00.003-05:00

Very Reese's Peanut Buttercup-esque!

On the sweet side. With a little healthy fat. (Don't be afraid of a little fat!)

Serves 2

INGREDIENTS
3 dates
1 T fresh peanut butter (appoximately)
Chocolate syrup

Slice your dates into halves, then again. Lay on a plate. They should look like little triangular cups at this point.

Use the cup side of each date to scoop in a little peanut butter. (Or more if you like!)

Make your chocolate syrup and drizzle on top. (The recipe link sends you to a large batch of chocolate. You can make it and use it for a few days - or simply make a very small amount of the recipe. It's easy to make small batches at a time, trust me.)

Enjoy!

Variations: Try any nut butter you like. Almond, soy nut.. it doesn't matter. Every combination will taste a little differently.

Want a lower calorie, totally raw version? Try my very first recipe.

Creamy Soup Without Cream

2011-09-29T14:28:00.002-05:00

No, really.

With the weather turning cooler, I have been craving soup. But even as wonderful as homemade soups taste... variety is still important. (Second only to fresh, fragrant spices!)

So, how do you make a creamy soup without cream? Easy!

Make your soup like you always do. Then, simply remove a few cups of soup and blend. Then pour back into your soup. It really is that easy.

Is there a veggie you want your family to eat but they won't? Blend that one! They won't even know it's there. Promise.

Sweet Seaweed Snack

2011-09-28T14:49:00.003-05:00

I don't know what I can say about this except... WOW!

Get some.

Get it now.

Enjoy.

Wow. I think this calls for some sweet nori recipes. Sound good?

Weekend Waffles

2011-09-28T14:44:00.000-05:00

How do we celebrate saturdays and sundays? With waffles!

I know this waffle isn't written in my usual style but this is my husband's recipe. He is the waffle master. You want your batter to be pretty thick. So add liquid as necessary but don't make it too runny.

How to make it super yummy? For two waffles, cover them with a shared diced peach, several strawberries and half a large banana.

Don't forget: Use only 100% maple syrup.

INGREDIENTS
About 1 c oatmeal flour
1/2 c wheat flour
1 flax egg replacer
Vanilla, a little
Oil, a little (place a little in the waffle maker, too)
Proofed yeast in 1 tbsp sugary water (about 100 degrees)
Add 2 c almond milk

Use your waffle maker! This will make 2 waffles.

VERSION 2:
Replace oatmeal flour with regular flour.

Eat More Soup

2011-09-28T14:33:00.000-05:00

Who loves soup? ME!

So, I am always throwing together tasty, spicy, herby yumminess. It's easy. Trust me.

Today's specialty:

About 8 cups of water (I filled my pot halfway to leave room for veggies)
1 russet potato, diced small, skin on
1 organic carrot, sliced, each piece cut in half
2 celery stalks, diced
1 large tomato, diced
Bean sprouts, placed in bottom of each person's bowl
Optional: 2 slices jalapeno (to kick it up a notch!)
Spices:
2 teaspoon veggie bouillon of your choice
1 heaping teaspoon each garlic, paprika, oregano, basil, onion powder.
1/2 teaspoon cayenne

OPTIONS:
Cube tofu and add about a half block
Sliced broccoli
Sliced cauliflower
Brown rice
Beans (black, red or any variety)

Don't be afraid to use what you have!

Step 1:

Boil water. Add potato + carrot. Boil for about 10 minutes. (These veggies need more time to cook.)

Step 2:

Now add tomato, celery (and any other veggie you'd like to add to your soup). Cook another 5 minutes. Now add all of your spices. Cook another 5-10 minutes. Fork your potatoes and carrots to make sure everything is cooked to your liking.

Add cooked rice and beans for 5 or more minutes at the end. They should already be cooked when you add them, so you're just re-heating them.

Step 3:

Put bean sprouts in bottom of bowls and spoon soup on top. Serve immediately. Yum!

Sweet Potato Chili

2011-09-22T13:55:00.001-05:00

Winter is almost here in Colorado... and the cool breezes make me crave hearty foods. Next week? Dosas! But for now, I decided to use my yummy sweet potatoes in a way that I don't usually: chili. That's right. Not a sweet chili, either. It's a hearty, healthy, yummy mouth-gasm. You'll adore this chili!

INGREDIENTS
1/2 c dried brown rice + 1 c water
1 medium sweet potato, peeled and diced small
1 can black beans, rinsed thoroughly
2 cups canned, diced tomatoes (I used fire-roasted by Muir Glen)
Approximately 4 T olive oil, depending on how heavy you'd like your chili
1 small onion or 1 t onion powder
3 cloves garlic or 1.5 t garlic powder
3 t ground cumin
1 t cayenne
1/2 t salt (I used pink Himalayan)
1.5 c water
Juice of one juicy lime
1 t flax (optional)
2 t dried cilantro or 2 T fresh cilantro

DIRECTIONS

Step 1: Brown rice to the rescue.

To begin, put 1/2 c dried brown rice and 1 c water in dried pot. Bring to boil. Then return to simmer. Keep the lid on until they're done.

Step 2: On to the chili.

Heat 3-4 T olive oil in your trusty cast iron skillet. (If you don't have one yet.. what are you waiting for?) Peel and dice your medium sweet potato. OPTIONAL: You can decide to add 1 small onion, diced small, right now. Or add onion powder later - it's your choice. Cook the potato (and onion, if used) about 5-6 minutes. They should start getting soft. Now, add 1.5 c water. Stir.

Step 3: Spice it up!

Add your spices. To counteract the sweetness of the potato, and depending how strong your spices are, you may want to add more (or less). I think the sweetest of the potato reacts well to all of the spices.

Stir in:
1 heaping t garlic powder or 4 cloves
2+ T chili powder (don't skimp!)
1 t dried onion (only if you didn't add onion in the beginning)
1 T ground cumin
1 heaping t paprika
1 t cayenne
1/2 - 1 t salt
1 T nutritional yeast (optional)

Cook about 10 minutes, or until potatoes are nearing the stage you want to eat them.

Step 4: Finish it up.

Now, add juice of one lime. Add your VERY RINSED can of black beans. Also, add your 2 c fire-roasted diced tomatoes.

Optionally: also add 1 t flax. It's healthy and you won't even know it's there.

Cook another 5 minutes. During this time, use your wooden spoon to stir and squish some of the beans, potatoes and tomatoes. This will thicken your chili. Stir, squish. Stir, squish. Do this for about 5 minutes.

Step 5: Don't forget your rice!

By this time your brown rice should be done. (Watch it!) Stir the hot rice into your chili. Reduce to simmer and keep warm until ready.

Voila. You'll love it. Serve with tortilla chips or a hearty toasted bread. Don't forget the fresh-squeezed limeade, too. (Mix juice of 1 - 1.5 lime per glass, add about 1 t agave. Mix well with cold water.

Yum! Now that's a meal.

Mini Sushirrito

2011-09-20T17:58:00.001-05:00

Bigger than sushi, smaller than a sushirrito.... it's awesome!

I am a huge fan of seaweed. I could eat it everyday. I LOVE it. So, when I saw the new 'sushirrito' restaurants and recipes floating around, I had to try it.

Mine doesn't qualify for the enormity of a sushirrito -- but it was WAY too big to be called sushi, either. What was it? Filling. Tasty. Yummy.

INGREDIENTS
Brown rice, cooked and cooled
Apple cider vinegar
Veggies: celery, carrots, avocado
Meats: cooked tofu, veggie burger, anything really!

I used some stuff I had around the house for this recipe and it was amazing. So, you could probably change the ingredients completely and still come up with a great meal. NOTE: One Mini Susshrito is almost enough for two people!.. especially if you're having edamame or anything else with it. Trust me. Filling.

INSTRUCTIONS
Cook your brown rice. You want it moist and semi-soft. Now, let it cool until warm. Sprinkle with ACV and mix around. Put in the fridge. You want it cold. The ACV should make it more sticky, like sushi rice. NOTE: You must use short grain, not long grain.

Lay out your nori on your sushi roller. Use a LOT of brown rice. This is your meal... so pile it on! Next, I layered the broken veggie burger all the way across. Now, add your sliced carrots, celery (yum!) and avocado if you have it. This is one large sushi.. so you must have a roller! (Stop by any local Asian market .. they're about a buck. No, srsly.)

Use a VERY sharp, wet knife to slice your sushi. Or, if you've made it big like a sushiritto, you can wrap it in wax paper or a cloth napkin and enjoy like a burrito! (See.. sushirrito.)

Dip in some soy sauce + hot sauce + mustard sauce. Enjoy!

Soap nuts. No, really.

2011-09-20T17:19:00.000-05:00

Not a recipe. Not something you can eat. But I thought it was important enough to post about.

We bought these little beauties from 10,000 Villages. I'm sure you've seen one of these or shopped at one. Good for you! Their employees are all volunteers and the store is fair trade. That means your purchase truly supports a family or community, rather than lining the pockets of some corrupt corporation. Sounds good, right?

DIRECTIONS
Place 10 soap nuts in the included cloth pouch. Put in a cup. Pour hot water on top. Let it sit for 10 minutes while you separate your clothes and load the washer. (You must soak the nuts.)

Pour the water and pouch into the washer after about 10+ minutes. Wash as usual. See how easy that is? You can re-use this pouch and nuts for up to 5 loads.

NOTE: The instructions called for 5-6 nuts but honestly, that wasn't enough with this batch. Who knows.. maybe this batch of soap nuts were dried or just less productive. You'll figure it out with yours. Remember, these are natural products so there is no exact recipe.

Put your used soap nuts into a compost bin or throw them under a bush for all I care! They're natural. No waste. No garbage. You rock!

Pizza dough you don't have to make yourself

2011-09-20T16:50:00.000-05:00

Whoever said you have to make all of your food from scratch.. never lived near a Whole Foods!

This $2.99 pre-made pizza dough can be found in the Whole Foods deli part of the store, near the other easy-to-grab and ready foods.

We discovered this little gem during one of our pizza-weeks. That's right, dang near entire weeks living on pizza. Can you blame us? The trick is to vary your toppings! And don't over-cheese it. That will wear you out and (dare I say) pack on the pounds!

So, with this $2.99 pack of pizza dough.. we make TWO dinners AND TWO lunches. Can you believe that?

Here's what you do:

Keep this dough in the fridge until about 6-10 hours before you're going to eat dinner. You'll want to put this on the counter (not in direct sunlight or anything). Just in a warm place where it can warm up and rise, rise, rise. Don't forget this step!

It will double, triple or even quadruple in size.. bursting out of its package.

Now, take your knife or scissors and cut it in half. Put half back into the fridge. It will be ready to use tomorrow or even the next day.

With the dough you have in your hands, press it out, flatten it out and put it into the shape you want and on your pizza pan.

Cook it for 400-500 degrees, about 5-10 minutes. I know this is vague but it will depend on the type of oven you use. Basically, you want it half-baked and becoming tan.

Remove from the oven and top with your favorite toppings!

My favorites:
Flavorful sauce
Artichoke hearts
Asparagus
Kalamata olives
Diced tomatoes
Seitan
A small amount of Daiya cheese. (I used to prefer Teese, until my local stores quit carrying it.) Daiya is definitely an acceptable option!

Bake on 400-broil, whatever you prefer. Bake the heck out of it. Seriously.

Remove when it's all toasty, bubbly and brown. This size pizza can be cut into 8 pieces. Have 2 each for dinner with a salad. Repeat with the remaining 2 pieces for lunch the next day. (Okay, when we lack fresh veggies for a side.. we've definitely indulged in the whole pizza for the meal.) Yum!

I blame my husband for my pizza addiction. It's definitely his fault. But honestly, I don't think he minds at all.

Fruit isn't just a snack anymore

2011-08-31T17:08:00.003-05:00

Freshly cut cherries, sliced strawberries and ripe pears. Mmmm mmmm good! This is dinner, not breakfast.. twice this week, actually. I highly recommend it!

Sorry to sound like an after-school special.. but do you wonder why Americans are getting more unhealthy by the minute, fatter and what appears to be even more unhappy with each passing year?

Do you know anybody that walks instead of drives? When was the last time you saw someone snacking on fruit - instead of chips?

Did you know fruit is an amazing, healing food? NO, a processed "fruit" pie is NOT what I mean. An apple pie through a fast food restaurant drive-through is NOT like eating fruit. Supposedly-fruit flavored ice cream does NOT count, either. I guess the question is: do you eat fruit? Do you eat enough? Do you eat it raw?

If you answered 'No' or you're not sure, then you should pick up a copy or check out your library to find 'Eat to Live'. Dr. Fuhrman will explain in more eloquence why you should love, love, love fresh, raw fruit.

Eat it daily.

Eat is raw.

You'll be happy you did!

Best vegan biscuits and gravy in the whole, entire, huge world. Honest.

2011-08-31T16:56:00.005-05:00

Flaky vegan biscuits? Is it possible?

.... Yes!

Who loves biscuits and gravy? I DO! And once you have these, you'll never buy gross pre-made biscuits ever again.

INGREDIENTS
1 c almond milk
1 t apple cider vinegar
2 c whole wheat flour
1 t raw salt
2 1/2 t baking powder
3-5 T vegan margarine

* * *

STEP 1: Make your buttermilk.

1 c cold almond milk
1 t apple cider vinegar

Mix and set aside.

STEP 2: Mix your dry ingredients in a separate bowl.

STEP 3: Cut margarine into small bits and then add margarine to dry ingredients.

STEP 4: Now add your buttermilk to the dry ingredients. Mix well.

STEP 5: DO NOT SKIP THIS STEP. Form a ball of dough. This is what makes your biscuits flaky. Cover in an air-tight container and let sit in the fridge for at least one half hour. DO NOT SKIP THIS STEP.

When ready, preheat oven to 450 degrees.

Finally, roll and cut into desired shapes. Use cookie cutters. Apparently funny shapes make your biscuits taste better.

Cook for 12 minutes.

Enjoy ... everyday!

UPDATE: While visiting family last weekend we had to make these biscuits with white flour (yuck, right?) Well, the biscuits still turned out fluffy and flaky -- but they have less substance. So, if you must use white flour or half white flour, go ahead. But I recommend wheat. Your biscuits will be more satisfying. Promise.

A completely different veggie burger

2011-08-24T17:26:00.003-05:00

Tired of the same old veggie burger? Tired of store-bought hard-as-rock burgers? Do you think they're your only option? Think again!

Veggie burgers are fast, easy and healthy.. plus, they rock. They freeze well. So, when you're cooking, feel free to make extra and freeze in an air-tight container. See, there's no excuse for not eating healthy!

* * *

This recipe makes 8 or so veggie patties. I doubled it and made 16. Yum!

INGREDIENTS
2 c cooked red beans
1 c grated carrots
1 cob corn, shaved
1/2 c wheat gluten
1/4 c flax seed (whole)
1/4 c nutritional yeast
1/2 c salsa
2 T soy sauce
2 T bullion
Plus: 1 t garlic
1 t onion powder
2 t rosemary, crushed between your fingers

Make sure your hands are clean because you are going to get messy!

NOTE: Making your own beans is soooooooo easy. Plus, have you ever tried to buy beans in a can without added salt? It's nearly impossible! And do you have any idea how much mark-up there is on pre-cooked beans? A bag of beans is about a buck. A can of beans is around two bucks. The trick is -- that bag will make several dozen, or more, cans of beans!

So... I usually make a batch of veggie burgers after I make a pot of beans. And here's how:

While beans are still warm from cooking, mix beans, carrots and corn in a bowl. (The warm beans are easier to mash.) Using your fist, grab and squeeze, and alternately crush with your fist, all ingredients until almost every bean is squished. Trust me, this is the best way to get your beans the perfect burger-consistency.

Now, add gluten, flax, salsa, soy sauce, nutritional yeast and then all remaining ingredients.

Continue grabbing, squeezing and squishing your burger mixture. You'll notice the gluten start to grab things and try to stick together. This is good!

Let your bowl of goodness sit for a while -- 5 or 10 or even 15 minutes. This will give the flax a chance to become gooey. It will also help hold your burgers together once cooked.

Form patties of desired size. Cook in a small amount of olive or veggie oil. Ta-da!

** Don't be afraid to add your healthy fats. I didn't add any fat into the burger because I cook in it. Your body NEEDS some fat. Luckily, veggie food is so healthy that it's okay -- and necessary -- to add healthy fats to it. **

Everything Homemade BBQ

2011-08-11T14:19:00.002-05:00

So, my first new recipe in Colorado - BBQ!

(Sorry for the bad photo.. my new camera hasn't arrived yet.)

It's BBQ season, isn't it? Well, this vegan version is not only knock-your-socks-off great, but the sauce is unexpected and amazing. Tired of that same old BBQ sauce in a jar? Have no fear.. Bicyclingvegan to the rescue! Yes, I think that'll be my super hero name.

On to the goodies..

BBQ Ingredients
1 c wheat gluten
1/4 c nutritional yeast
1 1/2 T garlic powder
1/2 - 1 t onion powder
1 T paprika
2 T bouillon powder
1 c water
3 T oil or melted margarine
2-3 T nut butter of your choice

Making seitan is easier than you think. And cheaper, too!

Preheat oven to 375. Mix all dry ingredients together in a bowl. Now add oil and water. Mix well and quickly! It'll stick together well -- this is what wheat gluten does. That's why you always add any wet ingredients last.

Put your blob of gluten onto your cutting board. Smear with nut butter of your choice -- tahini, or peanut butter or almond butter or whatever you like. Different nut butters have different flavors. You choose.

I ripped it into bite-sized pieces. You can slice it if you prefer slices. Oil your pan a little. Place seitan bits or slices apart on the glass bowl or cooking sheet or whatever you're using. Bake 10 minutes. Now flip. Bake another 10 minutes. It should be pretty crispy and thoroughly cooked.

*** Keep in mind that this is just ONE way of many that you can make seitan. Sometimes you boil it before baking or frying. You can batter it and make a fried chik'n (that's quite good!) You can add tofu with the water (at the wet stage) for a thicker, more chicken fried steak-feel. It's heavier.. so it may be good to try that for your meat-eating friends. Don't be afraid to experiment. I promise, you won't hurt it! And you don't have to worry about undercooking your vegan seitan -- because you won't get any of those nasty things that meat-eaters get from undercooked or diseased meat. Yet another perk of veganism!

While your seitan is cooking, start your sauce. After adding the completed sauce to your BBQ, you can bake another 5-10 minutes to give your BBQ a caramelized texture.. beware not to overcook!

VERSION 1
Sauce Ingredients
step 1:
1/2 cup minced red (or whatever you have) bell pepper
2 T margarine
step 2:
1 cup water
1 c ketchup
1/2 - 1 t onion powder
1 t salt
1/2 - 1 t pepper
2 T vegan worcestershire sauce
2 - 4 T raw sugar
1 t yellow mustard powder
1 squeeze lemon or lime (optional)

VERSION 2
Sauce Ingredients
step 1:
1/2 - 1 c pineapple
2 T margarine
step 2:
2/3 cup water
1/3 c pineapple juice
1 c ketchup
1/2 - 1 t onion powder
1 t salt
1/2 - 1 t pepper
2 T vegan worcestershire sauce
1 T raw sugar

While your seitan is cooking, perform step 1 of your sauce by sauteing either bell pepper or pineapple. Once bell pepper or pineapple is cooked to your liking (about 5-15 minutes), add all ingredients in step 2. Keep on medium heat and cook until slightly thickened, about 15-20 minutes. (If necessary, add 1 1/2 t cornstarch pre-mixed with 1 T water. This will thicken sauce. But I didn't find it necessary.)

* * *

Now, once you've removed your cooked seitan from the oven, place in a glass bowl and smother in your awesome, tangy BBQ sauce. Remember, you can now cook your seitan another 5-10 minutes to caramelize the outside -- but trust me, it's not necessary!

Reheat it by baking 5-10 minutes.

Enjoy as a side-dish, on a sandwich or however you prefer. Just enjoy!

We're moving!

2011-07-19T18:50:00.001-05:00

Sorry it has been so long since I've posted anything new...

Don't worry, I haven't forgotten about you. We're moving all the way to Fort Collins, Colorado this week and I'll get back in the kitchen.

I promise.

Just for you guys!

Homemade fruity granola

2011-04-25T10:18:00.001-05:00

A few notes on making your own granola:

*Use whatever fruit you have on hand
*As you dice, keep fruit juice in bowl. You'll add all fruits and nuts to the juice to soak before dehydrating

INGREDIENTS

Dice 1 pineapple
Dice 6-10 champagne mangos
1 bag frozen cherries
Raw almonds, cashews, pumpkin seeds, sunflower seeds
Oat bits (see below)
Optional: Hemp, chia and flax seeds, buckwheaties

PINEAPPLE AND CHERRIES

Let pineapple and thawed cherries soak in the pineapple juice a few hours or overnight. *If someone has a reaction to nuts, like almonds.. try soaking them in water overnight, then rinsing. Add to recipe as usual (while wet is fine). This should reduce or eliminate most mild reactions to nuts. It worked for my husband! He always got an itchy/fuzzy tongue after eating nuts.. so I soak and dehydrate all of our raw nuts before eating or using in a recipe.

Now, put pineapple and cherries on dehydrator tray. Your pineapple bits will be a beautiful red-tipped color by now, too. It's gorgeous!

NUTS AND SEEDS

Now, add all nuts and seeds to remaining juice in the bowl. Let them soak for at least a few hours. Once they're saturated, put on dehydrator sheet and douse with sea salt.

MANGOES

Slice and get all mango pulp out of mangoes. Yes, it's a grueling process - but soooo worth it. Mangoes are one of the best fruits in the world. I just spread out the juicy pulp on dehydrator sheets. Some thinner spots, some thicker spots. I didn't cut anything, just spread it around.

OATS

For the oats, I just wet the remaining oatmeal oats (not raw, but pressed) with enough water to be sticky. Then, added about 1 T agave nectar and sea salt. Make little bunches of oats and press them out on the dehydrator tray. No need to be perfect. This can be messy. Then you'll get different sizes of oat bits.

Dehydrate everything at around 110 until dry.

Once done, store in an air-tight container in the fridge.

OPTIONAL

You can also add chia, buckwheaties, hemp and flax seeds for extra nutrition and crunch! Sprinkle it on. I promise, you can't mess it up.

All raw. All fresh. Filling and yummy!

Easy raw oatmeal breakfast or snack cookies

2011-04-25T10:09:00.001-05:00

Raw cookies are absolutely amazing. They're easy to make, ready in just a minute. Though you can dehydrate for a few hours to thicken them up or melt your (not raw) chocolate chips.

Store in the fridge in a sealed container. Yummy! Cookies for breakfast? Yes, please!

INGREDIENTS

VERSION 1:
1 c raw oats, broken apart in your food processor/blender
3/4 c dates
1/4 c raisins
cinnamon

VERSION 2:
1 c raw oats, broken apart in your food processor/blender
1 c dates
1/4 c chocolate chips
cinnamon

Either way you go, these are easy. Unfortunately, my food processor blades are clearly dull. I had no idea until I tried to crack my raw oats! They just stirred them around.

Don't worry, raw oats are quite tasty and easy to chew. Yum.

Blend dates and oats well.

Add cinnamon and raisins or cinnamon and chocolate chips - by hand.

Squish, squish. Roll, roll.

NOTE: They're easy to make if you use wax paper. These are very, very sticky so the wax paper helps keep it under control. I did have to wash my cookie cutter halfway through to remove the stickiness. Also, I added a handful of regular oats (like you'd buy for oatmeal) to the last half of the chocolate chip cookie batch. They were just so sticky that I couldn't roll out the dough! I mixed in the oats and used them to keep everything from sticking.

Use your favorite cookie cutter. Put on dehydrator sheet, if you want to squish your chocolate cookies. It makes them melty and you can serve them warm out of the dehydrator. Yummy!

Store in the fridge in a sealed container.

Raw Nestle Crunch

2011-04-23T16:52:00.000-05:00

There is nothing simpler than making homemade nestle crunch-like candy bars.

Absolutely nothing!

INGREDIENTS

(Please note, these are approximations. Don't stress over a little change!)

1 c melted cacao butter
1/2 c ground cocoa powder
2 T maca powder
3 T mesquite powder
2-3 T agave nectar
Crunchies: Buckwheaties, raw nuts, raw fruit bits.. be creative!

Melt cacao butter. Once COMPLETELY melted, add cocoa, maca, mesquite and agave. Mix well. To keep it raw, melt easily in hot/warm water double-boiler. I put a mug in my hot water. Keep it very low heat and stir until completely melted.

Yes, it's messy.

Love chocolate? Invest in a $2 chocolate mold from Hobby Lobby, like this one. It has square shapes that'll make it much easier to break off one serving at a time.

Once you've poured your chocolate.. use buckwheaties, nut bits or even fruit bits.. whatever you prefer!

** This amount of chocolate will fill several chocolate molds. So, quarter the recipe if you want to try just a little. **

Raw Ice-Cream Snickers

2011-04-22T14:51:00.007-05:00

A perfect treat for summer!

Who doesn't love a frozen candy bar? Like you, we do love to indulge in half a candy bar for dessert more often than we should.. so, I thought I'd try to make a better version using whole sugars. Our premade candy bar of choice? Jokerz, of course! Check out Go Max Foods. You can't go wrong. We split in half for a decadent, easy dessert.

But if you want a healthier candy-like bar that you can share with your kids (including making them).. try this on for size.

Go ahead, lick the spoon! That is, if you can get it away from your kids. Good luck!

INGREDIENTS (to fill entire pan)

About 25 dates
About 3/4-1 c diced walnuts
4 ripe, large avocados
3/4 c agave nectar
3/4 - 1 c cocoa powder

DIRECTIONS

Remove pits and blend dates in a food processor or by hand. I used medjool, so they're easily squished by hand if you want. Squish dates into candy bar molds, so you have an even distribution. (Next time I might add a few more dates. The caramel layer is fantastic!)

Now, sprinkled chopped nuts. I prefer raw pecans. Healthy and delicious!

Blend avocado, agave and cocoa in food processor or blender. This is your ice cream. Go ahead, lick the spoon!

Pour ice cream over dates/nuts. Fill each container if you want.

Now, freeze for at least 8 hours. This will make your candy bars sturdy enough to work with so you can coat with a hard layer of chocolate.

When you're ready to coat your candy bars, you'll need to melt your chocolate coating.

NOTE: You don't * have * to do this last layer. However, it'll give your candy bars a coating. Otherwise it's super melty. That would still be fun, though. And they taste great either way. (You know we sampled between layers, so I can promise you that it's still tasty.)

To add the outer, crunchy layer:

INGREDIENTS

1 c melted cacao butter
1/2 c cocoa powder
2 T maca powder
3 T mesquite powder
2-3 T agave nectar

Melt the cacao butter by breaking it into fairly small pieces and putting that mug into some semi-hot water. Have your other ingredients ready - cocoa, maca, mesquite and agave.

Once the cacao butter is melted, simply add the remaining ingredients and mix well.

You'll need to remove the candy bars from the freezer - ONLY when you're ready to dip them.

Dip half of each one, put back on wax paper and refreeze a few minutes before dipping the other side of the bar. Dip twice for a thicker coating.

The result?

Soft, squishy ice cream on the inside.. and nuts and caramel, like a frozen snickers.. and a crunchy, thin chocolate coating on the outside.

Store in freezer, wrapped individually but in a sealed container. We find they're best shared.. and they slice easily. Yummy. They're rich, so sharing is easy!

Indulge without guilt!

Sugar-free (but sweet) Oatmeal

2011-04-22T14:47:00.000-05:00

I'm a huge fan of warm breakfasts, even in summer. I love millet. I love oatmeal - no matter what kind. Change the fruits, add cinnamon, there is endless variety!

Serves 1

INGREDIENTS
1/2 c oats (not quick)
1 c water
1 date, diced small
3/4 c diced strawberries (or fruit of your choice)

You can easily double or triple this recipe for more people. Don't worry, you really can't do it wrong!

Mix oats and water on stove. Start bringing to boil.

Add diced date. Mix well.

Add fresh fruit! NOTE: If using frozen fruit, you must thaw first. So, you can heat that up in the pot before adding oats and water to it. That works fine.

Enjoy!

Oh, Vegan S'mores .. how I love you

2011-04-18T17:15:00.002-05:00

Thanks to Chicago Soydairy, we had a wonderful, yummy, scrumptious, sugar-rific camping trip this weekend!

You, too, can enjoy skin-less, animal-less, tasty vegan marshmallows! It's easy. If we can find them in Northwest Arkansas.. so can you!

INGREDIENTS

Cruelty-free, awesome Chicago Soydairy Dandies marshmallows
Graham cracker of your choice
Dark chocolate

You know the drill...

I think you can safely call that a cajun-style marshmallow, don't you?

NOTE

We actually put our grahams, each with a square of chocolate, into our cast iron skillet. We placed that on the fire for a minute or two to soften the chocolate. It warms the grahams and melts the chocolate. YUMMY!

Low-fat Super Hot Super Wings

2011-04-18T14:13:00.003-05:00

It's true, my husband will fry everything we eat if I let him. Do you have the same problem at your house? Well.. when he's at work, I try to experiment and make lower-fat versions of the foods he makes for us. Sometimes it works, sometimes it doesn't.

This time it did!

Don't worry, you can still get the fulll-fat, full-fried version here.

INGREDIENTS

Hot sauce
Soy sauce
Olive oil
Corn meal
TVP chunks

To start:

Preheat oven to 400 degrees.

Put your TVP chunks in warm/hot water to soak. They'll be ready in a mere 10 or so minutes. Heat it up to cook faster, if you want.

Meanwhile.. in two small bowls: put 1/4 c corn meal in one, mix 4:1:1 hot sauce, soy sauce and olive oil in the other.

Using one TVP chunk at a time, squeeze out water, dip into cornmeal, then hot sauce mixture, then corn meal again and hot sauce mixture one last time. Place these in your cast iron skillet. Repeat until you've covered each of your chunks.

Cook at 400 for about 10-15 minutes. Turn them once or so, to help them stick less to the skillet. Now, broil for 5-10 minutes, until brown and crispy! This part is crucial if you want get the same satisfaction you get from fried versions. Fried = crispy. So, broil until crispy. It's well worth the extra 5 minutes.

Serve on a bed of spinach or your favorite greens. Celery goes GREAT with hot foods. Have it in a salad with goddess dressing.. or dip directly into vegan sour cream. Your choice. It's great no matter how you eat it.

VARIATIONS

I added some water to the hot sauce mixture to lessen the heat. And it's still fantastic! You can even glob the remaining cornmeal/hot sauce mixture on top of the chunks once you've put them in the skillet. Just remember you'll have to cook them a little longer.

GOT PROTEIN?

Even though we don't care about protein (as you can and do get it anywhere and everywhere), learn more about the low-cal, high-protein content of TVP here.

Fruity millet

2011-04-17T15:17:00.007-05:00

Millet is highly underrated. It's amazing. It's versatile. It tastes absolutely amazing. In short, this may be the best breakfast in the world. I LOVE it.

... would make a great dessert or snack, too. I could eat it any time, to be honest.

This makes 3-4 servings. Add more fruit in the bowl to make more servings!

INGREDIENTS

1 cup millet (total calories: 750)
2+ cups water

1+ cup unsweetened soy milk (total calories: 70)
1/4 c sugar
1 t cinnamon
1 banana, split into two bowls (total calories: ~100)
raisins (calories per 1/4 cup: 130)
cranberries (unsweetened, calories per 1/2 cup: 136)
currants (calories per 1 cup: 63)
optional: or your other favorite dried fruit

DIRECTIONS

Bring your 2 cups water to boil. Add millet, cover and simmer. You want most of the water to soak into the millet and for it to remain a little crunchy. Everything I've read online says it should take 25-35 or more minutes.. but for me, it took only about 18 minutes. Weird.

But, that's when you add the soy milk, sugar, cinnamon and dried fruit of choice.

In a bowl, I sliced the banana. Now, once the soy milk millet mixture has re-heated.. it's done! Pour over fruit. Keep it soupy. It's way better. :)

Enjoy!

Chili for the dogs

2011-04-15T15:50:00.002-05:00

YUM!

I made this chili specifically for our hot dogs this weekend. I wanted small chunks in the chili, so it doesn't completely fall out of the bun. And you know, I've never been a huge chili bowl fan.. but this may change that. All I'd do is boil some potatoes, celery and carrots and add to this for a nice bowl of chili. Maybe I just don't like canned stuff.

INGREDIENTS

1 c fire roasted tomatoes, minced
1 c beans (I used 3/4 c red, 1/4 c black)
1 bag boca crumbles (they are pre-seasoned)
Approximately: 2 c water
1/2 jalapeno, diced small
3 T chili
2 T raw sugar
1 T paprika
1 t cayenne
1-2 T garlic powder
1/2-1 t onion powder (more if you like; I'm not an onion fan)
1 t coriander
1 T cumin
3 T basil
4 T cilantro
1-2 T rosemary
1/2-1 t crushed red pepper
optional: 1 t chia seeds

I made the beans from scratch. So, either way.. have your beans ready or open your can of beans. Thaw your boca crumbles. (You could just as easily use TVP from scratch.)

I used Boca crumbles, so this was VERY easy.

Step 1: heat crumbles in cast iron skillet with about 1 cup water. Once thawed, add another cup of water and beans. Now add all of your spices and stir. If it's too dry, add some water. If it's too wet, add some chia seeds or just stir and cook longer. It'll soak up some water, get thicker and marinate in its own juices.

Step 2: enjoy!

See how easy fresh chili is?

VARIATIONS

I purposely left out big chunks so this would fit better on veggie dogs. So, to make it a meal just start by boiling diced potatoes, carrots and celery. Set aside and have ready to add to this chili.

Fruity-mac Snacks

2011-04-15T08:52:00.002-05:00

This may be the most beautiful batter I've ever used!

INGREDIENTS

1/2 c flax seed, then grind
3/4 c macadamia nut, then grind

1/4 c chia
1 t agave
1 1/2 c water

1/4 c cranberries
1/4 c buckwheaties
1/2 c cranberries
1/4 c currants
1/2 t vanilla
dash salt

DIRECTIONS

Soak chia in agave and water. Try soaking them for 1/2 - 1 hour while you're gathering your ingredients.

Meanwhile, grind your measured flax and macadamia nuts.

Once your chia is soaked, add your fruit, vanilla, salt. Mix well by hand.

Now add pumpkin seeds and buckwheaties. Beautiful, right?

This should cover most of one tray in an excalibur. Score before putting into the dehydrator - or get fancy and use cookie cutters! I have it on 110 and will dehydrate until mostly crispy.

Now do you see how beautiful it is in person? Wow.

After about 4 hours it was solid enough for me to turn it over and remove the keflex sheet. Dry until it's as crispy as you like. I left them in overnight, and a little longer.

These are excellent fresh out of the dehydrator! The sweetness of the fruit, the delicate flavor of the batter.. yum!

VARIATIONS

Make the prettiest pb&j you and yours have ever had! Try it with any of your favorite nut butters and jams or fresh fruit.

Try using different dried fruits!

Don't like pumpkin seeds? I bet sliced almonds would work just as well.

Choco-berry snackers

2011-04-15T08:46:00.002-05:00

I've been searching the internet for an acceptable chocolately, cripsy/chewy, fruity, vanillay recipe.. and haven't found anything. In my desperation, I threw this together!

Raw foods are so dang beautiful. Have you ever noticed that?

INGREDIENTS

1/4 c chia seeds
1 t agave
1 1/4 c water

1/2 c dried fruit, chopped

1/2 c cacao nibs, then grind
1/2 c flaxseed, then grind

1/2 c buckwheaties - which are soaked, sprouted, dehydrated buckwheat groats (or, in a pinch, sub 1/2 c chopped raw nuts of your choice)

dash salt
1/2-1 t vanilla

To begin, soak the chia, agave in the 1 1/4 c water. Let it soak up to a hour if you want, while you gather your other ingredients and grind your cacao nibs and flax.

Next, I ground the flax and cacao nibs - to as fine of a powder as you want. If you leave it coarsely ground, your nibbles will have more texture. For a smoother texture, grind completely.

Once chia is swollen and soaked.. add vanilla and salt. Mix. Now add chipped dried fruit. I used strawberries that I was dehydrating from yesterday. I like to take them out of the dehydrator before they're totally dry, otherwise they're hard. So, my fruit still has a tiny bit of moisture. I just chopped it into tiny bits.

Add the fruit to the chia mixture. Mix by hand.

Now add your flaxseed and cacao nib mixture. Mix by hand completely. It should be a *very* thick dough at this point.

Once it's completely mixed, add the buckwheat groats. They'll give the nibbles a crunch! Don't have buckwheat groats? Don't worry. You can use any raw nut or seed you have around. (but buckwheaties are a lighter crunch!) What about sunflower seeds? or crushing almonds? Whatever you want to do.

Spread on dehydrator sheet. Today, I was actually wishing I had cookie cutters! These would be so cute as little shapes. Ah well, maybe next time.

I left the batter fairly thick, about 1/4 to 1/2 inch thick. Either use your cookie cutters or score it before dehydrating. Don't worry about cutting through the strawberries in the scoring lines. You can always slice them later completely. This will just define your snackers' shape.

Dehydrate 105 to 115 until done! After about 4 hours it was solid enough for me to flip over and remove the keflex sheet from underneath. It dried faster than I expected.

Raw crackers and snacks tend to be dry. Without preservatives, this is just a way to keep them fresher, longer. So, serve with a touch of soy nut butter and jam! (We prefer soy nut butter over here but you can use anything you have or prefer.) Makes a great breakfast, snack or dessert!

IDEAS?

Dip in the caramel dip! Have with raw ice cream! Crush and have on yogurt or ice cream, if you don't have raw ice cream. These are just crunchy, healthy snacks and desserts for you and yours.

Or, leave them slightly moist and store in an airtight container in the fridge as gooey cookies!

Enjoy!

First meal: easy, amazing soup

2011-04-14T17:49:00.000-05:00

Soup may be the best thing on the planet. It's easy to make. It's unbelievably tasty. There are infinite variations. It's warm and soothing. In short, I LOVE SOUP.

INGREDIENTS

6 c water
1 potato, diced
1 carrot, diced
1/2 c corn
1 1/2 c fire-roasted tomatoes
3/4 c beans
1/2 c cabbage, chopped small
1 T olive oil
3 T vegetable bouillon
1/2 t Thyme
1 t garlic
1/2 t salt
1/2 t paprika
1/4-1/2 t cayenne
1/2 block tempeh (marinated with soy sauce and olive oil)

DIRECTIONS

First, cut into cubes and marinate your tempeh. Set aside and add to soup at the very end.

Bring water to boil. Boil potatoes for about 5 minutes. Then add carrots and keep boiling for another 5 minutes.

Then, add corn, beans, tomatoes and oil and spices.

Make sure your potatoes and carrots are the right texture. If you do, add the tempeh last - and heat up. Voila!

Make sure the soup is spicy enough and enjoy!

This was my first meal after not eating for a week.. and it was heavenly! Top with a fresh avocado. It cools the heat and just accents the soup unbelievably well.

TIPS

Use whatever you have on hand. Have another veggie? Use it instead!

Un-cooking while fasting?

2011-04-12T17:04:00.002-05:00

Yes, that's exactly what I'm doing! My fast isn't over until tomorrow night, around 7pm. So.. I am just preparing.

I wanted to surprise my sweet husband with a treat, for being so wonderful and taking such good care of me on the days I was a bit wobbly (days 3-4) and just for always telling me to relax while I'm fasting - even though, honestly, I feel so good today that I don't even feel like I've been without food for 6 days!

So.. what was I making, you ask? CANDY! and dehydrated fruit.. but that will take a day or two to complete.

Dehydrating fruit is so beautiful, isn't it?

My first experiment with dehydrating cranberries was a total bust. I hope I did it right this time! Last time I just put two bags of cranberries onto the dehydrating sheets, turned it on and walked away. I checked on them after 5 hours, after 12 hours, after 24 hours.. no change. Maybe cranberries have an amazingly impermeable skin? Then I realized that every time we buy cranberries from the store, they're always sliced in half. Well, maybe that's the key! So, that's what I did this time. I sliced individually.. well, a whole bunch of cranberries.

I've also sliced and added cinnamon and a tiny amount of raw sugar to the bananas. 'Banana chips' at the store are not dehydrated. In fact, they're super fried. (But my husband says that's why he likes them.. and I believe him!) So, I'm trying to get him to like dehydrated bananas as much as I do. They're not chip-like. They're actually gooey and fantastic. If you've ever been to a Trader Joe's and had their 'smooshed bananas' then you know what I mean. It's like an orgasm in your mouth. I swear! So, I also have a few bananas in the back that I've smooshed. But in an effort to get Tyler to like my dehydrated chips I've used a ton of fresh cinnamon (his favorite) and a little sugar. So, we'll see!

The bottom row of the dehydrator is just your standard frozen strawberries waiting to be dehydrated. Yummy yum yum. If only I had done that before I made this candy.. I could've covered them in raw chocolate as well!

......

But now onto the stuff we've all been waiting for, right? Chocolate!

I've had a 16 oz block of cacao butter for a few months now and just haven't gotten up the courage to try it out. I mean, it was $20 bucks for the block. It sounded expensive, right? Well, I spilled about 1/2 cup of melted cacao, so I'm not including that. But just looking at the ingredients and how much candy I just made.. that $20 bucks is a steal!

Cacao butter is the fat that comes out of the cocoa bean, when you separate out the chocolate. It's hard and solid at room temperature. So, you can make candies just like you'd buy from the store.. except these are good for you!

I watched an online video of Ani Phyo.. she makes this look so easy! Most chocolate candy recipes are the same when you look around online. But I took mine mostly from Ani Phyo.

INGREDIENTS

About 1/2 block cacao butter, grated like cheese (you want 1 cup when melted)
1/2 c cacao powder
1/4 c mesquite powder
2 T maca powder
2 T agave nectar
Dash vanilla

FILLINGS (optional)
Raw walnuts
Raw pecans
Dried fruit
Buckwheat groats (it will be like rice crispies in chocolate)
Nut butter (if you want peanut or almond butter cups)
.. you get the idea. Whatever you like in your chocolate, have that on hand and ready.

This is so much easier than I expected, too.

Shave your cacao butter. You can shave the whole block if you want because it'll keep in either form. Melt enough to get 1 cup melted cacao. I did this by putting my cacao flakes into a mug, and I put that much in hot water.

While it's melting, grab all of your other ingredients.

Now it gets easy!

Mix everything into the melted cacao. No, seriously. That's all there is to it.

The first thing you'll notice is that I don't have special equipment or special molds. I bought this little lime green one when it was on sale, to try it out. If it works, I may go back and get another.. just to keep portion sizes down. (This is why you'll see that I don't fill the larger containers up. Just because you're using something larger, doesn't mean you have to fill it up completely.)

So, here goes...

First, I used a spoon to put a small amount of chocolate into the bottom of each of the holes. I tried to gauge it so that I used half of the chocolate.

Now, I let it cool for just a few minutes and then I threw random nuts or fruits into each hole. Some are cranberry, some are walnut, almond or buckwheat groat. And SOME.. I made into peanut butter cups! Oh yes. I had a bit of a time getting the almond butter to behave. But I'm sure it'll taste just fine.

After that cooled for just a few minutes - and I kept stirring my bowl of liquid chocolate, to keep it liquid - I spooned the remaining chocolate onto some of the fillings. Voila! Easy, right? (Now I realize it's prettier with the filling sticking out.. so I won't cover it up with chocolate next time.) Don't you think?

Of course.. I didn't want to waste a drop, so I ended up dipping some of Tyler's banana chips in the chocolate halfway. It's beautiful!

Now we have plain chocolate candies (in the green mold) and multiple choices in the blue molds. I think Tyler will be pleasantly surprised tonight.

... I still can't believe I didn't even taste a little. Not even a bit. Not even when it was on my hand or the spoon or any remaining bits in the bowl. I have to say, that was the WORST thing about this fast. Who makes candy and then can't lick the bowl?

Spring-cleaning (my yearly fast)

2011-04-07T12:55:00.027-05:00

I felt so great after my fast last year, that I've decided to make it a yearly thing. Yes, I know.. people seem to think they're going to starve if they skip one meal. But the truth is, most Americans could skip a dozen meals and be a better, healthier person for it.

So, I'm working on a little spring body-cleaning myself!

My last meal was last night, Wednesday, at dinner. I gave up coffee and alcohol since the weekend. And you learn something new everyday, don't you? Apparently, I was addicted to my daily coffee!.. because I had the worst caffeine headaches for a few days. Whew. Glad that's over. And I'm glad I didn't wait until my fast to give it up.. or my caffeine headaches mixed with the detoxing would've been so much worse. Yikes.

OBSERVATIONS

DAY ONE, Thursday: I'm hungry, but not starving. It's to be expected when you skip breakfast and lunch. I did drink a glass of unbelievably salty water. It's a natural laxative and will help me start anew. I'm filling up on carbonated water. You'd be surprised how much it helps with hunger! Honestly. And the hunger only lasts about 2 days, anyway. Then on to the good stuff!

My salty water helped clean out my digestive tract. But I'm also doing a saline enema a few times. Your intestines completely shut down when you don't eat (that's the idea).. so you want to get all the excess food out of there, so it doesn't sit and ferment. Enema #1 today.

DAY TWO, Friday: about 36+ hours in, I'm feeling fine. A little tired. But not hungry! If I can stomach it later I'll drink another glass of salt water.

I felt a little growling around my usual lunch time, 11. But it wasn't much. My stomach is just wondering where my regular Flying Burrito is. And I've gotta tell you.. I'm looking forward to how great it'll taste next week!

Afternoon on the second day and my stomach is really growling. I did finally have my second salt-water glass today. But I must be nearly on empty by now. So, I'll just keep drinking water. And adding a few granules of pink salt and squeeze of fresh lemon everyday.. gotta keep those electrolytes up. But otherwise, things are going unbelievably well. The last time I fasted I was very sick (colitis) so I felt bad all over, not just from fasting. But this time I'm healthy - and I want to keep it that way. Fasting when you're well is super easy, people. I promise!

48-hours down! Woohoo! Feeling great. Tyler's dinner sure did look and smell great. Though, smelling food has been making me feel like I ate as well. And the first few days are the hungriest. So.. we'll see what tomorrow brings. Also did enema #2 today.

DAY THREE, Saturday: Well, today didn't go as I planned. But it could've been much worse. Usually my cramps knock me down for the count but today was actually... tolerable. Weird. I only fasted for two days before this, so I don't know how it could've affected my cramps this much, but it did. And I'm elated!

DAY FOUR, Sunday: I woke up feeling great today! Not hungry. Not empty. Just great. What a feeling! We even went shopping today. Can you believe that? I didn't even splurge on all those foods you end up buying when you go to the store hungry. (Though, honestly, I had to stay away from the Rice Dream freezer section or I might've killed for one of their frozen, ready-to-eat treats.)

We stocked up on nutritional yeast, millet, whole grain bread for Tyler, organic oranges, apples, bananas and russet potatoes (I'm craving mashed potatoes!)... though, we are planning a romantic camping trip next week and did buy ingredients for smores. Oh yes, smores. It's a delicate treat that we have once every five years it seems. And it's about time! Dandies marshmallows (they're vegan, so they're just like cheap marshmallows but they don't contain animal skins), dark, organic chocolate and some graham crackers - it's a new brand, but I'm sure if the local health food store ONF carries it, it'll be good.

I think once I hit day 5, I'll feel like I'm over the hump. Isn't it surprising how talking about food, and shopping, and smelling my husband's meals.. is actually helping?

I feel great. I look great. I'm not even too tired.. even without food for 4 days. See.. anybody can do this. Well, anybody without children or, if you do have kids, if you have someone to care for the children for a week. But I went outside today, got some exercise (not too much) and back home relaxing again.

You have to take care of yourself first. Otherwise, how can you take care of another human being?

DAY FIVE, Monday: I woke up feeling absolutely fantastic today! Enjoying my water with a little salt and a little lemon for breakfast. But I don't think I drank enough. My stomach is finally growling a little. It's okay, though.. a little growing stomach never hurt anyone! So, off to get a large glass of plain, filtered water. It's time for enema #3, too.

Afternoon and feeling fine. Though I must admit I wanted to crack today.. not because I'm hungry, but because our food tastes soooo good! Have you tried these recipes? Then you know what I mean. I'm looking forward to raw sushi (also in the blog), pizza with daiya, veggie dogs this weekend, smores.. you name it! No, we actually don't normally eat veggie dogs and smores but we're going camping to celebrate our anniversary. Yay!

DAY SIX, Tuesday: Well, it's about 3 am and I'm awake. I noticed (and read about) how much less you sleep when you eat raw foods exclusively.. and I did notice that when we ate raw foods. But maybe you sleep even less when you fast? Ani Phyo's raw food cookbooks talk a lot about the benefits of raw foods, one being less sleep required because your body doesn't have to work so hard to digest all of your foods. And since I'm not digesting anything right now, it stands to reason that I wouldn't need much sleep, right?

Feeling great! Not hungry. And as of now, I have only 41 hours to go! Woohoo!

It's after noon and I figured I would be asleep by now. I'm not sleepy, though. Weird. I am, however, ecstatic to say that day 6 is nearing conclusion! A mere 8 hours left! I can finally see the light at the end of the tunnel.

So, I've figured out the first two days are the hungriest. The third and fourth day are the weakest. But after that, you feel completely normal again. I still enjoy seeing what Tyler makes for dinner. And luckily, ahead of time, I made two of the you-can't-screw-this-up mac n cheese recipes.. one original, one Mexican-style. So, there's no excuse for him not eating right while I'm fasting!

And today I'm busy making a shopping list and packing list for camping. We don't have any chili or relish. And I want to spice up the dogs. Chili sounds fantastic right now!

So.. today is almost over.. and I did manage to make the beans for the chili tomorrow. And, believe it or not, I made a LOT of chocolate candy. (See next post.) I honestly don't know how I did it. I wanted to taste the chocolate.. because I'm a choco-holic. But I wasn't even hungry. This is so weird!

DAY SEVEN, Wednesday: What a fabulous morning. Yesterday was the best day I've had on the fast.. which makes me see how people can, when necessary, fast for 2-3 or even more weeks at a time. You really do feel better as time goes on. I feel great today, am enjoying my morning carbonated water.. and looking forward to mashed potatoes and soup tonight!

. . . .

I'm counting down the hours! In just two hours I'll start a homemade, from-scratch soup. Hmm hmm good.

. . . .

Nothing new to report. The fast ended quite easily with a very-cooked bowl of unbelievable soup (see next post.) Wow, I feel great! I have to admit, some days I really wanted to break the fast because I was just bored of not eating. Who knew that could even happen? I wasn't hungry most of the time.. I just missed the taste of our cooking!

So.. it's back to my normal eating. Though, I do plan to concentrate on more raw foods. I've been doing a lot of research and reading while fasting and have some up with some wonderful (hopefully!) bread-type recipes.

Here goes nothing!

REQUEST

Like my blog? Please recommend it to your friends!

You-can't-screw-it-up Mac n Cheese

2011-04-06T19:49:00.002-05:00

Every time I make this delicious meal, it's always a little different. Sometimes I'll add a different vegetable.. sometimes I'll add extra spices.. sometimes I'll make it Mexican-style.. sometimes the original broccoli and pasta version hits the spot.

Either way, try not to eat the entire pan!

I know my pictures aren't the fanciest.. but the food is definitely the yummiest. I promise.

INGREDIENTS

2 c macaroni, your choice
2 c sliced broccoli

1/2 c margarine

1/2 c flour

2 3/4 c boiling water (it is important to start this boiling before you begin)
1-2 t salt
2 T soy sauce
1 1/2 t garlic powder
dash turmeric
dash paprika
1 c nutritional yeast flakes

3/4 c tvp
1 can rotel (mild, medium or hot)
1/2 c water
optional spices: 1 T chili powder, 1/2 t coriander, 1/2 t cumin

DIRECTIONS

It's pretty important that you read through the instructions BEFORE beginning. There are a few important steps you don't want to forget.

Before you begin, preheat your oven to 375.

Step 1: boil 2 cups pasta. Al dente steam the 2 cups of veggies. Don't overcook! Remove from stove, drain. Have ready to add to mixture at the end.

Step 2: start the water boiling. I use silicon measuring cups, so I just fill my teapot with extra water and measure the right amount when I need it. If you need to, measure the water into a pot and start it boiling with a lid. You don't want to lose your water!

Step 3: cook the tvp, rotel and 1/2 c water together for about 5 minutes. Don't cook longer.. you don't want soggy tvp! Add spices if you chose. Remove from heat when cooked al dente (about 5 minutes or less).

Step 4: measure out your flour, yeast and spices. Have them ready! While the water is boiling, put the margarine in your trusty cast iron skillet. When it's melted, you're going to add the flour a little at a time. Continually whisk until absorbed into the margarine. Now, little-by-little, add the boiling water. KEEP WHISKING. You want this to be a smooth, whisking process. Whisk until bubbly again.

Step 4: now add salt, soy sauce, garlic, turmeric to the mixture. Now add the tvp mixture and continually whisk. Yes, keep whisking. It'll be over soon! (And worth every second of whisking.)

Step 5: this is when you'll add the pasta and broccoli.

Be careful! At this point my skillet was nearly overflowing! Gently fold the broccoli and pasta into the goo. Oh, it's a beautiful goo!

Step 6: bake at 375 for about 8 minutes. Add bread crumbs to the top (if you desire) and cook a few more minutes. Watch so that it browns.. and remove from oven.

Try not to burn your tongue!

I like to serve this with tortilla chips and an ice cold beer. See, vegans indulge in the richer, finer things in life.

Enjoy (guilt-free)!

IMPORTANT NOTES

I know it seems a little tedious at first. But the more you make it, the easier it'll get. I made a huge mess the first time I made this! Oh wait, I made a huge mess this time, too. What can I say, I enjoy enjoying my kitchen!

Make a mess. Have fun. Get in there.

To-die-for asparagus and pilaf

2011-04-06T16:57:00.000-05:00

In case you can't tell.. we've been lazy this week. Meals are easy, simple - but super duper tasty and healthy.

Meet the easy asparagus and pilaf. It was AMAZING!

I keep telling people that we eat like kings.. but that's just not true! We're healthy, happy and eat zero cholesterol. Our meals center around vegetables and spices. Either way, I feel like royalty when we sit down to a meal. It's never without spice or spunk or taste. We LOVE food. Can't you tell?

INGREDIENTS

1 bunch asparagus
1-2 T olive oil
As much pepper as you can grind
1/2 - 1 t salt (pink is what I use)
1/2 t cayenne powder (this is crucial!)

DIRECTIONS

Take out your trusty cast iron skillet and heat about 1-2 T oil. You don't need much.

Have your asparagus washed and sliced into about 2" strips.

Once the skillet is hot, throw in your asparagus and stir around in the hot oil. Really, this small amount of oil will cover all of your asparagus nicely. Sprinkle the salt, pepper - and don't forget the cayenne! You don't want a ton of cayenne.. but just enough to give it a kick.

Trust me, it gives the asparagus another dimension of flavor. It's fantastic!

To make this meal easy (our theme this week) we served adopt the almond pilaf by 'Near East'. Easy, right?

Service size: two of us can eat an entire bunch of asparagus or an entire box of Brussell Sprouts on our own. You should, too!

Best Brussell Sprouts

2011-04-06T16:49:00.001-05:00

If you aren't a fan of Brussell Sprouts.. it's only because you haven't cooked them properly. You probably had them boiled or steamed, right? I'm pretty sure that's how I was introduced to them as a child. Unfortunately, American meals used to center around gross, artery-clogging meats and cheeses.. while the veggies were wilted and soggy on the side.

Well, no wonder America is in the state that it's in! Soggy gross veggies are an insult to your taste buds. The sprout deserves better, and so do you.

I am a hardcore Brussell Sprout fan. They are easy to cook. They smell great while they're grilling. I can barely contain myself. I always make the excuse that I have to taste them as they're cooking.. because I can't ever wait until they're done.

That's how much I Brussell Sprouts. And you will, too!

INGREDIENTS

1 container of Brussell Sprouts
1-2 T olive oil
As much pepper as you can grind
1/2 t + sea salt (or salt of your choice; I have been favoring pink salt lately)
1/2 c water

Brussell Sprouts don't require much preparation. And they cook quite quickly.

DIRECTIONS

I use my large cast iron skillet for this one. While I'm pre-heating the pan with 1-2 T olive oil, I slice and rinse my sprouts. Basically, cut off the bottom. And peel off the outer later if damaged. Now, slice in half down the middle.

Begin placing the sprouts, sliced-side down, into the warming oil. Once you hear it sizzling a little and all sprouts are in the pan, pour the 1/2 c water over the sprouts. This is when I put a lid (it's too small for the skillet but covers most of the sprouts) on top. Let them cook in the water until it's all evaporated. This won't take as long as you think. So, watch!

Sprinkle with pepper and salt.

Remove the lid once you see the sprouts cooking through. They will begin to look a tad see-through.

Once the water is evaporated, now you're going to cook the sprouts until they're browning on the bottom. Again, this won't take as long as you think.

Tada! You're done.

OPTIONS:

Cook a box of pilaf (we used the lentil 'Near East' box for a quick meal.) You can also serve with brown rice. Or a pasta of your choice. I bet these sprouts would be great with the mac 'n cheese I made last month!

Comforting grilled cheese and tomato soup

2011-04-04T18:56:00.002-05:00

This is another one of those posts that I just can't even pretend contain a recipe. This is too easy!

I am a fan of soup. I love it. Tomato soup, veggie soup, beany soup.. you name it. We made soup in our own homemade bread bowls last week! There seems to be limitless variety when it comes to soup.

But isn't there still something comforting about an old favorite like tomato soup with grilled cheese?

This is why we keep a package of Daiya on hand (yes, you can purchase this at Cooks in Rogers.) We also love Teese but can't seem to get it in town anymore! Another favorite, Sheese, has to be ordered online. And we do, but not regularly. If only we could get that at the local store! There's nothing better than Sheese and crackers. Truly. yum yum

But back to the grilled cheese. Good bread is CRUCIAL. Don't skimp on the bread. If your bread is square and sliced.. throw it out and never buy it again! Shame on you! There are so many yummy breads - and many bakeries will slice it for you. Either way, stay out of that nasty bread isle and opt for something more fresh. You won't regret it.

Slice your bread, add some Daiya and grill. Serve with your favorite tomato soup (for optimal taste and nutrition avoid the creamy varieties, of course.)

See how easy that is?

Hot twist on a classic

2011-04-04T18:51:00.000-05:00

We love dehydrated kale. You will, too.. once you try it. Have you? WHY NOT?! Once you do, you'll wonder why you waited.

Trust me!

This time I fit an entire bunch of kale per tray. I've found out that you don't really have to spread them out on the tray. But you do want them to be spread out enough to catch all of the spices you're throwing on top.

INGREDIENTS

1 bunch kale (this will not be enough, but just double or triple this recipe!)
Nutritional yeast
Raw salt of your choice
Cayenne
Olive oil

DIRECTIONS

For each bunch of kale, tear it apart and remove most large veins. You want these to be basically chip-sized. Throw these torn bits into a colander in the sink. Once you've filled it, rinse.

THIS STEP IS CRUCIAL: you must dry the kale in a hand towel. Each time you wash and shake them.. you still have to dry them with a towel. You don't want water hanging around on the leaves.

Now, transfer to a large bowl and toss olive oil on top. For each bunch of kale, that can vary from 2T to even 1/8 cup. But you can always add more, so start with less. Now, dig in! You're going to rub oil on each leaf, in each cravasse. Not a ton of oil, but as long as each leaf is shiny with a tiny bit of oil, that's enough.

Bunch of the leaves on the tray. Now, douse it with nutritional yeast. I mean, use a LOT. The more, the better.

Sprinkle with raw salt, all over. Normally, this is where I'd say you can stop. But this time we added paprika and cayenne all over the leaves.

It was great!

You can experiment with your favorite spices. Just think of what types of chips you prefer. Try those spices! Really, I don't think you can go wrong with kale.

Breakfast of Champions

2011-04-04T18:36:00.001-05:00

Just because you're vegan doesn't mean you can't have that yogurty-yummy taste.

I love Wildwood yogurts.. and they are sold in these large containers. So you can open it and enjoy it all week long!

Though I wouldn't call this a recipe, I wanted to share you this awesome breakfast (or snack!)

INGREDIENTS (approx)

3/4 c yogurt
1/2 c cereal (I used Kashi)
1/2-3/4 c sliced fruit

Have friends over? Serve in a glass or clear container.. and wow your guests!

Spicy, Cheddary Nom Noms

2011-04-04T18:33:00.000-05:00

I love this cheese. I put it on sandwiches, burgers and I'll dip anything into it!

INGREDIENTS

1 c raw cashews
1/4 c water
1 4oz jar pimientos
1/2 t raw salt (I used pink)
1/2 t paprika
1/2 - 1 t cayenne

Add ingredients to your high-speed blender. If you don't have a powerful blender, soak the cashews for 1-4 hours. Then blend everything together - but maybe add a little less water.

This cheese has a kick! Keeps in the fridge for several days. Though, I eat it so fast that one batch never lasts more than 3-4 days.

You will LOVE this! And it's so easy to make. SO easy!

Super Hot Super Fried Super Wings

2011-04-04T18:26:00.001-05:00

These really are easy! But don't expect them to be healthy. They sure are tasty though.

INGREDIENTS

Seitan (frozen or in a can or however you prefer it)
Hot sauce
Margarine
Flour (+ optional spices) for breading
Celery
Dip: goddess dressing is best; sour cream if you prefer

First, you'll want to drain your seitan and make sure it's thawed if frozen.

Now, have two bowls side by side: water in one, flour and spices for breading in the other. Now, take each piece of seitan into water bowl, then flour bowl, then back to water, then to flour, do it a third time if you want a super thick breading!

Bread several pieces. Have your oil hot, hot, hot.

You're going to deep fry these things. So, only fry a few at a time. Each time you add a piece to the oil, the temperature lowers. So, you want it to be as hot as possible each time.

Put each piece on a napkin after frying. Excess oil will drain off.

Once you've fried all the pieces you want.. now is for the even messier part! Melt your margarine and add hot sauce to make a sticky, gooey mess. You're going to smother each piece in the margarine/hot mixture.

It's HOT.. HOT... HOTTTT!

This is where the sliced celery and dip (Better Than Sour Cream or Goddess Dressing) save the day.

Enjoy!

Cashew Cheese Delight

2011-03-27T21:27:00.004-05:00

Best.Cashew.Cheese.Ever

A friend made this in a raw lasagna for us.. and WOW! I changed the recipe a bit, since I'm not a big onion fan. But add more if you like!

For lunch, I served a heaping wooden-spoonful of the cheese with 1 fajita-sized wheat tortilla, toasted and 4 large stalks of organic celery, sliced. And I devoured ALL of it. (I can probably get 3 servings of the raw cheese out of one batch.)

INGREDIENTS

1 cup raw cashews (soaked up to 5-7 hours)
1, 4-oz jar of pimentos OR ¼ to ½ red bell pepper
Squeeze of 1/2 juicy lemon
1/2 t onion powder
1/2 t garlic powder or 1 clove garlic, peeled
1 teaspoon salt
*optional: water

Blend all ingredients except water. Then, add a little water to desired consistency. For spreads, add a little more water. For dips or cheese balls, add less water - and refrigerate until firm.

If you don't have a very powerful blender, you'll want to soak the cashews. However, I've read that soaking more than 5-7 hours makes them bitter. So, just soak a little ahead of time and you'll get a wonderful raw cheese! Trust me, it's to die for.

Options:

Roll in chopped, raw nuts for a cheese ball. Great for dipping chips and veggies!

Use on sandwiches or raw veggies.

Grilled Avo Sammy

2011-03-24T12:13:00.005-05:00

This sandwich is easy to personalize. Love avocado? You'll love this sandwich.. and its infinite possibilities.

INGREDIENTS

Sliced, ripe avocado
Sliced tomato
Nutritional Yeast

Options:
Spinach leaves
Vegan mayo
Kalamata Olives (or black)

This sandwich is so easy, you'll wonder why you don't make it all the time. Slice your avocado and tomato very thin.

This is where you personalize the meal. Add a few spinach leaves, some kalamata olives and sprinkle the avocado with nutritional yeast (to add a cheesy flavor). You can even mix the nutritional yeast with some vegan mayo, if you prefer mayonnaise on your sandwiches. Talk about yum!

I am not a huge fan of garlic. But if you like it, go ahead and sprinkle it on the avocado before grilling!

Pour a little olive oil in your cast iron skillet and grill on both sides until crunchy. WOW!

Use any bread you like or have on hand. This is an easy way to make a seemingly-fancy sandwich when guests arrive unexpectedly.

Yummy Roasted Asparagus and Potatoes

2011-03-23T19:29:00.003-05:00

You won't believe how easy - and awesome - this recipe is. Enjoy!

Do you want me to experiment with your favorite veggie? Post it here and I'll give it a try!

INGREDIENTS

About 6 red potatoes
1 bunch asparagus
Olive oil
Spices: garlic, basil, thyme, rosemary and salt

DIRECTIONS

Preheat oven 425 degrees.

Dice red potatoes small. Stir in with 3 T olive oil, 1-2 t garlic (to taste), 2 t rosemary, 2 t basil and 1 t thyme.

Bake potatoes, covered with foil, for 25 minutes.

Now, slice asparagus and mix with 1 T olive oil and 1 t basil.

Add asparagus to potatoes. Bake 15 minutes, covered with foil.

Remove foil and bake at 425 or 450 for a few minutes, about 10. Watch so you don't burn!

**I don't like to add salt when I cook. You use less and taste more if you only add it once your food is on your place. So, add your sea salt or pink salt (my favorite) and enjoy!**

Sweetest Carrots

2011-03-22T12:36:00.001-05:00

Do you want a sweet carrot side dish, but not all the fat and processed sugars that most recipes call for? Try this!

You can adapt this recipe to feed one, two or twenty people.

INGREDIENTS

Orange juice
Raw sugar
Sliced, organic, fresh carrots

DIRECTIONS

This is so easy, anybody can do it! Basically, your goals are to cook the carrots to suit your taste - so they may be soft enough in 25 minutes or it could be 35 or more. Just keep a fork handy to test how soft your carrots become and you'll know when you're done.

Slice carrots into similarly-sized discs. Now, boil them in a covered pot for 20-25 minutes. You want them to be sort-of al dente at this point.

Now, I switched my carrots into my trusty cast iron skillet so that the carrot discs don't overlap, but form one layer in the skillet.

Add orange juice just to under the rim of the carrots. Add a little water so the liquid goes over the carrots. Sprinkle 1-3 T raw sugar on top.

Boil 5-15 minutes, depending on your taste and how long it takes for the liquid to evaporate and soak into the carrots. Stir as often as you like.

Voila!

You can cook 2 carrots or 2 bags of carrots. Just follow the instructions and add 1-3 T raw sugar per every 3 carrots. Of course, I recommend starting with 1 T and working your way up. You can always add a little at the end if it's not sweet enough - but you can't take it away.

These are melt-in-your-mouth-fantastic!

Awesome Soyrizo n Chreese Casserole

2011-03-22T09:37:00.006-05:00

Delicious!

INGREDIENTS

2 cups dried pasta
Steam 1 head broccoli, chopped small (at least 1 cup, preferably 2)
Cook 1/2 package soyrizo per package directions
Bread crumbs

DIRECTIONS

Preheat oven to 350.

Get the chreesy sauce recipe with pasta and broccoli here. Cook pasta, steam broccoli and make chreese sauce according to this page.

Cook the soyrizo. All I did was cook it in a cast iron skillet until crispy. Easy!

Then, just add the pasta, broccoli and chreese to the soyrizo. Stir well.

Place this mixture in your large cast iron skillet and bake for 15 minutes.

Now, add bread crumbs and broil for just a few minutes. Watch it! Or it'll burn (like mine in the photo.) Surprisingly, it was still amazingly tasty. I wish I had found the soyrizo before. That stuff is amazing.

The meat-eaters in your house will love it!

Not another bean burger

2011-03-21T09:54:00.002-05:00

Tired of veggie burgers always being made mostly of beans? Try this one! It has a great flavor that your whole family will love.

This batch makes 22 burgers! So enjoy a few fresh and freeze the rest. Simply throw in your cast iron skillet to re-heat when you want some more. Keeps well in the fridge for weeks, probably months.

INGREDIENTS

2 c oats
1 c dry quinoa, cooked
3 cans black beans
2 jalapenos
2 carrots
3 stalks celery
spices: paprika, garlic, salt
optional: 2 T flax (or, if you don’t have flax, use up to ¼ c bread crumbs if necessary)

To begin, measure quinoa (1 cup dry quinoa, 2 cups water) and bring to boil. Lower to simmer and cover.

Open and rinse beans. Measure oats.

Put jalapenos, carrots, celery into food processor. Grind into small bits.

When quinoa is cooked (about 15 minutes) put beans and veggie bits into same bowl and squish with a big spoon.

This is when you add your spices. I chose about 2 T paprika, garlic and salt.

Also, to add some stickiness and nutrition to the burgers, add flax and a little water.

There is no added fat in there, so cook them in your favorite oil. We used organic cold-pressed olive oil. Yum!

Enjoy right away. Save the rest for later. You will want to keep these (or our other veggie burgers) on hand all the time. They make quick, easy, homemade meals.

Apple-Berry Pie

2011-03-21T09:51:00.001-05:00

This pie is even better than the Perry Pie! And just as easy...

INGREDIENTS

1 bag frozen raspberries
1/2 bag frozen cherries
1/4-1/2 c agave nectar
3/4 c dry oats, ground
3 apples, your choice
Premade pie crusts

I used Red Delicious, because they're not as sweet as other apples to me. But mix it up and try different flavors!

DIRECTIONS

Let raspberries, cherries and sweetener thaw in a bowl.. or heat on low on the stove. Meanwhile, slice your apples. Do not peel!

Layer apple slices in the crust.

Grind oats in blender and add to cherry/raspberry mixture. This will soak up most of the extra juice and turn the berries into a gooey blob-like substance. Pour this directly over your apples.

Layer sliced pie crust on top.

Follow directions on package. Or, bake 30 minutes with foil on top. Then 25-30 minutes without foil.

Voila!

OPTIONS: My husband likes those bad-for-you, sugary pies you get at the grocery store, so he thinks this pie could use more sugar. But if you're like me and you love fruit, you don't need to add any extra sugar! In fact, I use 1/4 c sweetener. But most people would probably prefer 1/2 c sweetener, especially if you're making this pie for people who aren't used to fruity (not sugary) pies. You can always ween them off the sweeteners over time.

Perry Pie

2011-03-01T17:48:00.003-06:00

What's a perry pie? Pear-cherry pie, of course! And it's pretty amazing.

I love, love fruit. My husband loves, loves pie.

But my problem with most pies and pie recipes is that they taste just like sugar and never the fruit that is supposed to be in them! So, I tried to make a healthy, yummy, actually-fruity pie.. and it worked!

I know you'll be shocked to hear that many of my experiments fail. < wink > So, when this one worked, I was ecstatic.

INGREDIENTS

1 c oats, ground in food processor
1 bag sweet cherries (if frozen, thawed)
3 pears, ripe and sliced
1/4 c real maple syrup
2 frozen pie crusts (for top and bottom)

Follow directions on pie crust. Thaw top crust, slice. Mine was pretty broken up from being moved in the freezer that I sliced it and just put the tiny bits all over the tip, as you can see in the photo. Don't worry, it still tastes great!

I used frozen cherries so I actually heated them on low in a pot. I added the 1/4 cup maple syrup to the cherries. There will be watery cherry juice in the pot now. This is where the oats come in!

I blended the oats in the food processor until they were not quite flour but were pretty close. Add this to the cherry and juices. Mix well. This should soak up most, if not all, of the cherry juice.

Slice the ripe pears thinly. Layer two pears in the pie crust. Now you'll have a layer of the cherry/oat. Spread around the entire pie. Now layer the last pear on the top.

Add your pie crust on top. Cook 30 minutes at 375. If brown enough, cover with foil and cook another 20-25.

Voila!

This pie is incredibly fruity and just sweet enough.

Alternative:

If you're feeding people used to sugar-rific store-bought or canned pies, try adding more sugar or maple syrup to the pie at first. The more you make them, the less sugar you can use. But I absolutely love it with just the 1/4 cup of maple syrup added. Even Tyler, who loves cherry pie filling in a can, loved this pie.

Enjoy!

Exquisite Bean Burgers

2011-02-28T21:27:00.000-06:00

Oh man.. these may be the best burgers I've ever made!

Normally we like to make a batch and freeze them. Why buy those processed, frozen veggie burgers?.. when yours are so much better! And easy, to boot.

And I'll say this again - these are so much richer and just tastier if you cook your own beans. (it's easy, trust me!) But you can always substitute canned beans when you're starting out.

INGREDIENTS (double or triple recipe as needed)

2 carrots, minced in food processor
1 zucchini, minced in food processor
3 cups (approx) cooked black beans
1.5 cups (approx) cooked brown rice
Options: 1-3 T garlic, 1/2-1 t sea salt, 1/2 t paprika, hot sauce, 1 T ground flax

In a bowl, squish the black beans. You don't want them to be the texture of refried beans.. but you do want them squished to hold the burger together. Then add the rice and veggies.

Want to make it fun? Pour a glass of wine.. and get your hands dirty! That's right. Dig in and play with your food already!

Add the desired amount of spices. Is the mixture too wet? Add a little flax or rice or even wheat flour or bread crumbs. Now, form the patties. We dipped half the patties in bread crumbs before cooking. It's good either way.

Using your trusty cast iron skillet, cook until they're as brown as you like! Remember, this isn't like cooking with animal flesh. The ingredients won't harm you. So, once you think they're cooked enough.. THEY ARE!

Lastly:

Layer your patties around plastic wrap or wax paper. However you like. Store in an air-tight container in the freezer.. that way you always have healthy meals ready!

Taco Salad

2011-02-25T14:33:00.000-06:00

We found some amazing, easy-to-bake taco shells recently! Simply bake at 350 for 15 minutes or so. Fill with brown rice, black beans (homemade, I hope!), tomato - and avocado or guacamole. Your choice.

Be sure to squeeze lime on top!

EASY TIPS

Boil 2:1 water and brown rice. Reduce to high simmer and cover. Once finished, squeeze lime and stir in fresh cilantro. Makes a great rice.

To make your black beans, measure about 4:1 water to black beans. Boil and reduce to high simmer and cover - for several hours. Periodically you'll try a bean to see when they're done. It really is that easy!

I prefer fresh avocado. Tyler prefers guacamole. It's easy to dress your taco salad however you prefer most.

For the best cilantro-lime dressing, simply blend: juice of 1-2 limes, handful of cilantro, some olive oil, dash of salt, dash of raw sugar and small dash of vinegar. Why are my measurements so vague? Because it's all based on what YOU like best. You won't know until you try!

Too vinegary? Just add a sprinkle of raw sugar.

Too strong? Add a little water.

Not limey enough? Squeeze another lime! (Personally, I can't get enough lime.)

Enjoy!

Easy Pita Wraps

2011-02-25T14:16:00.002-06:00

INGREDIENTS

1 toasted pita bread, cut diagonally
Sliced cucumber, tomato, onion if desired
Baked tofu
Hummus (recipe below)
Sliced carrots
Sliced pita bread for dipping

HUMMUS INGREDIENTS

You can use a can of chick peas. But it's always better to make your own. Plus, you won't have to eat all of that extra sodium that every can of cooked beans seems to have. Yuck.

Basically, rinse and boil about 1 cup of chickpeas. Turn down to a high simmer for as long as it takes.. maybe about 3 hours. Just keep checking and trying one bean until they're pretty dang soft.

Blend chickpeas, 1/2 tsp salt, 1/2 tsp garlic (or more if you like it garlicky), about 1/8-1/4 cup of oil and a little water to make it blend. Just add a little at a time.

Store in fridge. It's even better the second day!

Presentation -

When you serve, sprinkle with sea salt and paprika. (My husband even likes to make a little indention on top and pour some olive oil into it.)

I sliced the tofu diagonally, like the pita bread, and it fit right in. Yum! Layer with hummus, veggies.. and serve alongside the fresh cut carrots and hummus. It's quite a combo.

New Stir-Fry

2011-02-25T14:08:00.000-06:00

We love stir-fry at our house.. We like to throw whatever veggies we have on hand into a cast iron skillet, stir-fry, fry some tofu, make a sauce .. toss them together and BAM! You've got a great meal.

INGREDIENTS

brown rice, cooked
1 package brussel sprouts
3 large carrots
1/2 head of broccoli
1/2 - 1 block firm tofu, diced
Optional: zucchini, baby corn

SAUCE INGREDIENTS

dash soy sauce
dash vinegar
1/2 tsp raw sugar
vegetable bouillon
dash cornstarch
optional: red peppers

To start, we made about 1 cup sauce by boiling about 1 cup of water and adding sauce ingredients. Add cornstarch last and stir as it thickens. Remove from heat once it's as thick as you like.

In the meantime, do a few things:

1. fry your cubed tofu. Easy, right? Put on towel to soak up excess oil.
2. cut brussel sprouts in half and remove outer leaves. Slice carrots pretty thick. Steam together.
3. wash and cut your broccoli. But it takes less time to steam, so only add it a few minutes before you're ready to eat.

Now, just layer brown rice, brussel sprouts, carrots, broccoli and tofu - and smother in your yummy sauce! We even sprinkle with crushed red pepper. It adds a kick.

VARIATION

You can make a different dish every night just by varying how spicy your sauce is, or what veggies you use. Even substitute seitan for tofu sometimes!

The combinations are endless. Need help? Check out PETA for more ideas.

Creamy-Italian Veggie Dip

2011-02-17T12:54:00.004-06:00

Do you love chips and veggies with dip? Do you want to serve them at parties - but the only thing pre-made veggie trays come with is standard, fatty, gross ranch dip? Well, you're in luck! Vegan, healthy veggie dips are super easy to make. This one is only two steps!!

Step 1: Open packages.

Step 2: Blend.

You're done! I like to put it in the fridge overnight to let it marinate before serving. Yummy yum yum. Serve with chips and sliced veggies.

VARIATION

Try it with your favorite prepackaged dip!

Super Cheesy Mac n Cheese Bake

2011-02-16T18:29:00.005-06:00

I love PETA. Their website has the yummiest recipes! If you've never gotten their free vegetarian starter kit, you're missing out! Do it! It's free. What have you got to lose?

Get your own FREE VEGETARIAN STARTER KIT!

I also used their Mac n Cheese recipe from the website, with one change: I substituted 1.5 cups of broccoli for 1.5 c of pasta. Look at this beautiful thing!

I love my double broiler! Steam your veggies while you cook your pasta. Then just pour your pasta directly over the broccoli. Now it's ready to become dinner!

INGREDIENTS

2 cups macaroni
1.5-2 cups finely chopped broccoli
1/2 cup vegan margarine
1/2 cup flour
3 1/2 cups boiling water
1-2 tsp. salt
2 Tbsp. soy sauce
1 1/2 tsp. garlic powder
Pinch of turmeric
1/4 cup vegetable oil
1 cup nutritional yeast flakes
Paprika, to taste

Preheat the oven to 350°F.

Cook the elbow macaroni according to the package directions. Drain and set aside.

In a saucepan, melt the margarine over low heat. Whisk in the flour. Continue whisking over medium heat until smooth and bubbly. Whisk in the boiling water, salt, soy sauce, garlic powder, and turmeric. Continue whisking until dissolved. Once thick and bubbling, whisk in the oil and the nutritional yeast flakes.

Mix 3/4 of the sauce with the noodles and place in a casserole dish. Cover with the remaining sauce and sprinkle with the paprika.

Bake for 15 minutes.

Broil for a few minutes until crisp.

VARIATIONS

Use a different vegetable!

Cover with bread crumbs before broiling.

Use all veggies, no pasta.

Add hot peppers!

Chocolate-chip Cherry Pancakes

2011-02-16T18:22:00.001-06:00

It's been a long few months! We've moved (again) and spent 3 weeks in India. We've been so busy that I've neglected my blog... but no longer.

I'm Baaaaaaaack!

To start, I'd like to share the yummiest, unhealthiest creation we've made in a while: chocolate-chip pancakes with cherries and maple syrup on top. And don't forget your dollop of vegan cream cheese!

I'm going to tell you how Tyler made this.. but I don't think you're going to like it. His recipe is just downright funny!

INGREDIENTS

1 c whole wheat flour
1/2 c all-purpose flour
1 squished banana
baking powder - dip your fork into it, whatever stays on the tines is what you use
sugar - whatever seems reasonable to you
pinch of salt
almond milk - add to make a runny batter
handful of chocolate chips

Really, that's how he does it. If you've made pancakes before, you know how runny the batter actually is. And trust me, you really can't make pancakes the wrong way! Is there a wrong way? Whether sweet or not-so-sweet, pancakes are fantastic.

And we heated frozen cherries and put those onto the pancakes. Then, we mixed some real maple syrup with the cherry juice and poured that onto both our pancakes.

This time we even found some vegan cream cheese that we bought and had in the fridge... it came in handy! Wow. That was the sweetest, richest thing I think I've ever eaten.

Easy, sweet-ish granola

2010-10-27T13:14:00.001-05:00

In a bowl combine:

1/4 cup each: raw pecans, raw almonds, raw pumpkin seeds, cranberries, pineapple, dates
1/2 cup oats
1/4 cup maple syrup
salt to taste

Dice fruit very small.

Mix everything but salt in a bowl. Stir until everything is covered. Then lay out on your dehydrator sheets in small mounds so they'll stick together. Sprinkle with salt.

Dehydrate 12 hours at 110 degrees.

WOW!

Best raw corn chips I've ever made

2010-10-27T13:08:00.001-05:00

These are so simple! (Sorry for the low picture quality. I can't find my camera battery so had to use my phone.)

These measurements are approximate. That's really the only way to have great food. You have to add spices that YOU prefer.

Approximate Ingredients:
4 cups corn, frozen or fresh
about 1/4 cup olive oil
2 teaspoons of garlic
1 teaspoon of chili powder
1 teaspoon of paprika
almost 2/3 teaspoon cayenne (Remember, I like spicy!)

Sprinkle on top of chips:
ground red chili peppers, fresh if possible
1 lime

I put the first six ingredients into my food processor. Then I blended until it stopped. At this point I had to add water to get it to continue mixing. I didn't want a watery consistency but I did want it all to be smooth.

So, blend blend blend. You could actually do this in a blender if you want really smooth chips. (And my blender broke many months ago and we only just bought a new one yesterday so I haven't even begun using it yet.)

Once these are smooth and wet enough to be spread on your keflex sheet, do it. I used two sheets but they weren't completely covered with the dough. I spread it out, trying to reach 1/8 inch thickness. The centers were thicker and that was fine.

Now, score into triangles or whatever shape you prefer.

THIS STEP IS IMPORTANT: Right after you've scored your chips, don't forget to squeeze lime alllllllllll over the chips. Then, I sprinkled with ground red peppers for an extra kick. This was a great idea - and the chips are soooo yummy! This is a 1000% improvement on my original corn chip.

Can you see the red chili peppers? They make the chip! I think next time I'll even add MORE lime, maybe into the batter, too. Go wild.

Enough rambling. Try these!

Veg*anism 101

2010-10-25T17:06:00.001-05:00

Here's a snippet: (see website at the bottom)

"When it comes to vegetarianism, the number one question on most meat-eaters' minds is, "What do you eat?" The answer: Anything we want!

Vegetarian-friendly menus are sprouting up everywhere—even Burger King offers veggie burgers—and more and more eateries are focusing exclusively on vegetarian and vegan foods.

FOR YOU - AND YOUR FAMILY:

Some of the leading killers in America today, including heart disease, cancer, obesity, and strokes, are directly linked to meat-based diets. Heart disease is the number one cause of death in America today, and it can often be caused by the build-up of cholesterol and saturated fat from animal products in our arteries.

The only two doctors in human history who have successfully reversed heart disease have included an exclusively vegetarian diet as a part of their programs. The average vegan cholesterol level is 133 (compared to 210 for meat-eaters); there are no documented cases of heart attacks in individuals with cholesterol under 150. Other health problems tied to clogged arteries, like poor circulation and atherosclerotic strokes, can be virtually eliminated with a vegan diet.

FOR THE ANIMALS:

Animals on factory farms are treated like meat, milk, and egg machines. Chickens have their sensitive beaks seared off with a hot blade, and male cattle and pigs are castrated without any painkillers. Farmed chickens, turkeys, and pigs spend their brief lives in dark and crowded warehouses, many of them so cramped that they can't even turn around or spread a single wing. They are mired in their own waste, and the stench of ammonia fills the air.

Many die during transport, and others are too sick or weak to walk off the truck after they reach the slaughterhouse. The animals who survive this hellish ordeal are hung upside-down and their throats are slit, often while they're completely conscious."

Read more here:

http://www.peta.org/living/vegetarian-living/vegetarian-101.aspx

And don't forget to order your free vegetarian starter kit today!

http://www.peta.org/living/vegetarian-living/free-vegetarian-starter-kit.aspx

Calling all sexy vegetarians over 50!

2010-10-25T17:01:00.000-05:00

Want to be hot when you're over 50? Go vegan!

The following article originally appeared on PETA Prime.

QUOTE:

"For any of you who are still on the fence about entering PETA's Sexiest Vegetarian Over 50 Contest, I have three words: Just do it! A little more than a year ago, I was in your shoes—wondering whether it was crazy for a 70-year-old grandmother to enter a sexiest vegetarian contest. But I did it anyway, and much to my delight, I won!"

http://www.peta.org/living/vegetarian-living/calling-all-sexy-vegetarians-over-50.aspx

Transition to veg*anism the easy way

2010-10-25T16:58:00.000-05:00

http://www.peta.org/living/vegetarian-living/making-the-transition-vegetarian.aspx

Going vegetarian is easy. Grocery stores are always stocked with colorful vegetables and plenty of other vegan foods. Almost all grocery stores now carry delicious faux meat products, too—from veggie burgers and veggie hot dogs to vegetarian chicken nuggets, ribs, steak strips, and more. With all these great products available, it's easier than ever to whip up delicious meat-free meals at home.

Click on the link above for the top six tips for making your transition to a vegetarian diet, the easy and delicious way! You'll also find "everyday eating" ideas for each meal (and snack!) of the day. If you want more help making the transition, take the "Pledge To Be Vegan for 30 Days."

Free Vegetarian Starter Kit! Get yours today!

2010-10-25T16:55:00.000-05:00

Did you know that you could save 100 animals per year just by adopting a meat-free diet? That's right—going vegetarian saves lives! And if that's not appealing enough, it's easy too!

Get yours today!

http://www.peta.org/living/vegetarian-living/free-vegetarian-starter-kit.aspx

Pledge to go vegan for 30 days

2010-10-25T16:53:00.000-05:00

Some people go vegan after looking an animal in the eye and realizing that there's a "who," not a "what," looking back. Others avoid meat, eggs, and dairy foods to ditch unwanted pounds or because they want to help the environment. Whatever the reason, there's never been a better time to cut the meat and other animal-derived products out of your diet.

Sign the pledge to follow a vegan diet, and they'll send you an e-mail with their top tips on the best places to eat out, favorite recipes, the tastiest animal-friendly snacks, and the most delicious prepackaged vegan meals.

https://secure.peta.org/site/Advocacy?cmd=display&page=UserAction&id=2055

Accidentally Vegan

2010-10-25T16:51:00.000-05:00

Don't have time to make all of my foods right now? That's okay.. There are many premade versions you can keep in your fridge and freezer so they're always available to you.

And you can let PETA do all the work for you! They've compiled a list of things that are accidentally vegan. I bet you didn't know!

http://www.peta.org/living/vegetarian-living/accidentally-vegan.aspx

eing vegan doesn't mean you have to eat wheatgrass and alfalfa sprouts. Most grocery stores carry an array of great-tasting vegan options. Many products, including fantastic faux franks, veggie burgers, chicken-free chicken patties, flavored soy milks, nondairy ice creams, and other sensational soy-based snacks, are marketed to vegetarians and vegans. There's also an abundance of chips, dips, cookies, candies, frozen pies, soups, and other mouth-watering items by mainstream food manufacturers that are also vegan.

Take a stroll through your local grocery store, check some ingredients, and you'll see what we mean. You may even be surprised to find that a few of your favorite indulgences happen to be vegan!

Read more at the link above...

You'll be surprised!

Meaty, spicy, veggie soup

2010-10-25T16:46:00.001-05:00

Soooooo simple! I had veggies in the fridge and didn't know what to make for dinner.. so I threw this together.

Ingredients:
TVP of any texture
Celery, sliced
Carrots, sliced
Fresh tomatoes, diced
Broth (premade or dried)

Cook your TVP as per directions: (Usually, one part TVP to two parts water. Cook until soft and all water is absorbed. You can add spices or soy sauce at this point but it's not required for this recipe.)

You can stir-fry it in some oil to add some fat. Don't be afraid to do this -- especially if you're feeding meat-eaters. TVP doesn't have fat in it so if you want it, you have to add it. So, why not add a healthy fat like olive oil?

Get a pot big enough to make however much soup you need. Add the right amount of broth. This is easy if you buy veggie bullion from veganessentials. It's our favorite! Add water, mix your dried broth. Easy peasy.

Stir in sliced veggies, cooked TVP and any extra spices. I always add cayenne because I love my food with a kick. Mix 23ll. Let the spices sink into your veggies and TVP. Then serve! It's a big hit.

Easy, tasty, healthy and low-fat!

Easy mashed potatoes and green bean casserole

2010-10-25T16:39:00.000-05:00

Who says you can't have comfort food if you're vegan? I grew up in southeast Texas, so I grew up on artery-clogging, animal-fat-laden foods.. and I can honestly say that my vegan versions of these foods are SO much better. You can actually taste your food! Have you noticed that when you're eating one of those traditional American dishes all you can really taste is fat?

Well, not anymore! Try one of my comfort foods and you'll never go back.

Easy mashed potatoes:
Washed and diced new potatoes (leave skin on)
A dash of soy or almond milk
Lots of garlic
1 T margarine
Salt and pepper

Dice and boil your potatoes. Leave the skin on for nutrition - and taste. This can be done with russet but I prefer new/red.

When super soft, simply drain and put back in your pot. Now, squish the potatoes! This is the fun part. And it's easy with new potatoes. Only add a dash of milk if you need it. Then add margarine and spices.

Yummy green bean casserole:
Fresh green beans, washed and cut
Chreese cheddar mix
Soy or almond milk
Optional: stir-fried mushrooms
Optional: fried onions for topping

Boil your green beans to al-dente texture. Meanwhile, in your cast iron skillet (the size will depend on how big of a casserole you are making.) Before adding your green beans to the skillet, fill halfway with milk and add chreese until medium-thick. Remember, don't heat too much! While stirring, add any extra spices that you might want. Then, add green beans and make sure sauce covers the green beans.

If it doesn't - don't fret. This is the great thing about vegan foods... just add a little more milk and chreese until it's covered! See.. easy.

If you like mushrooms like me, you'll love them in this casserole. I've even added carrots before. Just stir fry or steam them so they're al-dente before adding.

Top with fried onions and bake at 400 until brown. This won't take too long.

Serve with salad - it's great together. This is one of my absolute favorite comfort food meals!

Zucchini-black bean burgers

2010-10-25T16:10:00.002-05:00

You will LOVE these burgers. I've made many homemade burgers but these top the list. Sorry my recipes aren't exact.. cooking really isn't an exact science. You should learn to touch your food and feel the texture and taste it to add more spices as needed.

It's easy - it just takes practice. (And it's a yummy thing to practice!) :)

Ingredients:
black beans
zucchini
spices
flax seeds
bread crumbs
optional: slice of vegan cheese or chreese sauce

Cook your black beans. You won't regret it! I cooked about 1 cup dry. They are so easy to mash when they're freshly cooked. Not to mention they are sooooo much better than canned. (And YOU get to control the amount of salt in your food this way, too.)

Dice your zucchini and throw into a food processor until small pieces.

Now mix in your black bean pot:
Beans
Zucchini
lots of flax seeds
some bread crumbs
lots of spices: garlic, chili powder, paprika, cayenne, cumin
Optional: cooked rice or quinoa

Let your mixture sit for a while to thicken. Flax is great at that. So, give the flax time to make your burgers hold together. Add more bread crumbs if your burgers are still too wet. It'll mix right in.

I cooked them in a skillet until well done on both sides. This made a lot so we kept them in the freezer for easy use! Make big batches of your favorite burgers and you'll have an easy meal waiting for you.

We used rice vegan cheese on top of ours, too:

Serve in between lettuce or bread:

Oatmeal date breakfast bake

2010-10-25T16:00:00.000-05:00

Recipe to follow..