Reading through the MFA's top 10 Blog List from 2010 is comical. http://www.mfablog.org/2010/12/mfas-top-10-blog-posts-from-2010.html First of all, how did I not know that Lady Gaga wore a meat dress? I'm so out of the loop. I only have a couple years before I really need to keep up just to have a conversation with my daughter. I find the dress disturbing...even if I wasn't Vegan it's nasty.
The next thing I found interesting is the Betty Crocker Project. I am now adding that to one of the blogs I attempt to follow. But just this week, with Christmas and all, I start to clean out to make room for the new presents, and I got 2 new vegan cook books, therefore I need to dump 2 old cookbooks and one that is being sent to Goodwill is the Betty Crocker Cook book. Definitely no longer need it if I can go on the blog and it's already veganized!!
I need to keep up with my reading, totally missed World Go Vegan Week. Will make it a point to go out to one of the restaurants that participates next year. Speaking of, if you are planning a trip to Orlando, FL...I just returned from a couple days there and ate at an amazing place that will please the whole family. My child who snacked uncontrollably on the plane ride ate almost her whole dinner and my non-vegan husband loved his meal and was happy I made him go. The Loving Hut. Downtown Orlando. I'll just warn you, when you pull up you will not think it's going to be any good, but it really is wonderful and healthy!
Gotta love the billboard, "Why love one and eat the other?" with a picture of a puppy and a piglet. And right next to a Wendy's. My husband would flip! He hates it when anyone tries to push their beliefs on another, and I'm not shy about my veganism!
Just to through my little piece in to finish out the year...My Aunt and Uncle got me a couple Peta shirts. The one I actually wore to Chirstmas dinner with Evan's parents, "Holidays are murder on Turkeys, Go Vegan." I plan to wear this to every holiday type event possible! My favorite part, weather they go vegan or now, buying the shirt supports Peta. Good for them!
Greaning and Cleaning My Life A new chapter to a healthier lifestyle, Vegan and Organic (in all parts of my life that I can control)
Tuesday, December 28, 2010
Super "Meaty" Chili with TVP and Cornbread
TVP was introduced to me by my sister. She has made many meals out of it, including tacos that I enjoyed. I found it in the bulk section of Whole Foods, which is the only place I want to shop these days. Don't be surprised by the look of it. It's dry flakes. Just try it.
Most of the time, TVP needs to be re hydrated in hot water for 8-10 minutes, unless it will be hydrated when cooking, such as in a soup with extra liquid. But the secret in this recipe is to only partially rehydrate the TVP, so that it absorbs some of the spices from the chili and the liquid from the tomatoes.
From: The Everything Vegan Cookbook
Chili
Serves 6
1 1/2 cups TVP granules
1 cup hot vegetable broth
1 tbsp soy sauce
1 yellow onion, chopped
5 cloves garlic, minced
2 tbsp olive oil
1 cup corn kernals (fresh, frozen, or canned)
2 15 oz cans beans (black, kidney or pinto)
15 oz can diced tomatoes
1 jalapeno pepper, minced, or 1/2 tsp cayenne pepper (optional)
1 tsp cumin
2 tbsp chili powder
salt and pepper to taste
Cover the TVP with hot vegetable broth and soy sauce. Allow to sit for 3-4 minutes only, then drain. In a large soup or stock pot, saute the onion and garlic in olive oil until onions are soft, about 3-4 minutes. Add remaining ingredients and TVP, stirring well to combine. Cover and allow to simmer over low heat for at least 30 minutes, stirring occasionally. Adjust seasonings to taste.
From: The Joy of Vegan Baking
Cornbread
9 servings
1 1/2 cups nondairy milk
1 1/2 tbsp distilled white vinegar
1 cup cornmeal (or polenta)
1 cup unbleached all-purpose flour
3 tbsp granulated sugar
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tbsp canola oil
1/2 to 1 cup organic whole corn kernels (optional)
Preheat the oven to 425. Lightly oil a 9 x 9 inch baking dish.
In a small bowl, combine the milk and vinegar, and set aside.
Mix the cornmeal, flour, sugar, salt, baking powder, and baking soda in a large bowl. Add the milk and vinegar mixture as well as the oil. If adding the corn kernels, now is the time to do so. Stir until blended. Spread the batter evenly in the prepared baking dish. Bake until the top is golden brown, 25-30 minutes. You may serve it at room temperature, but it's most delectable hot out of the oven.
Most of the time, TVP needs to be re hydrated in hot water for 8-10 minutes, unless it will be hydrated when cooking, such as in a soup with extra liquid. But the secret in this recipe is to only partially rehydrate the TVP, so that it absorbs some of the spices from the chili and the liquid from the tomatoes.
From: The Everything Vegan Cookbook
Chili
Serves 6
1 1/2 cups TVP granules
1 cup hot vegetable broth
1 tbsp soy sauce
1 yellow onion, chopped
5 cloves garlic, minced
2 tbsp olive oil
1 cup corn kernals (fresh, frozen, or canned)
2 15 oz cans beans (black, kidney or pinto)
15 oz can diced tomatoes
1 jalapeno pepper, minced, or 1/2 tsp cayenne pepper (optional)
1 tsp cumin
2 tbsp chili powder
salt and pepper to taste
Cover the TVP with hot vegetable broth and soy sauce. Allow to sit for 3-4 minutes only, then drain. In a large soup or stock pot, saute the onion and garlic in olive oil until onions are soft, about 3-4 minutes. Add remaining ingredients and TVP, stirring well to combine. Cover and allow to simmer over low heat for at least 30 minutes, stirring occasionally. Adjust seasonings to taste.
From: The Joy of Vegan Baking
Cornbread
9 servings
1 1/2 cups nondairy milk
1 1/2 tbsp distilled white vinegar
1 cup cornmeal (or polenta)
1 cup unbleached all-purpose flour
3 tbsp granulated sugar
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tbsp canola oil
1/2 to 1 cup organic whole corn kernels (optional)
Preheat the oven to 425. Lightly oil a 9 x 9 inch baking dish.
In a small bowl, combine the milk and vinegar, and set aside.
Mix the cornmeal, flour, sugar, salt, baking powder, and baking soda in a large bowl. Add the milk and vinegar mixture as well as the oil. If adding the corn kernels, now is the time to do so. Stir until blended. Spread the batter evenly in the prepared baking dish. Bake until the top is golden brown, 25-30 minutes. You may serve it at room temperature, but it's most delectable hot out of the oven.
Monday, December 6, 2010
Vegan Body Building
I found something interesting, worth taking a peek at. Vegan Body Building. While I enjoy a good work out, and am taking a lot of pleasure in eating well and animal-free, I am not going crazy and diving into this world...yet. It's a really neat website to explore. I like knowing that there are all different types of vegans out there. They are normal people, and they are capable of doing anything! We're not all "Vegan Freaks" although from time to time we may feel that way.
http://www.veganbodybuilding.com/
http://www.veganbodybuilding.com/
Wednesday, December 1, 2010
Vegan Babies
I was just reading an article about Vegan pregnancies and vegan babies. Now it was a couple years old, but it was one of the first things that popped up when I searched vegan baby. Since I just had a miscarriage and we're about ready to start trying again (physically we're ready, emotionally we're scarred), I want to do a lot of research to make sure I do things right. I have already read The Organic Pregnancy and I have a couple other books on the subject. This article really upset me. No I know there is a lot of bad publicity out there on veganism, but this is just silly. http://www.nytimes.com/2007/05/21/opinion/21planck.html
First of all, did you really think only giving your 3 month old baby soy milk and apple juice is enough? Emma has been on vitamins all her life, mostly because we have well water and there isn't any flouride in it, but also because children do not eat everything their parents give them. Until she had enough teeth, she was a vegan. Only had breast milk fruits and vegetables., that I personally made. and the occasional jar of baby food. She turned out just fine. Now she has the rare chicken nuggets or something from a fast food when she's with someone else, but she is mostly vegan AND she is very healthy. As long as you do the research and know how to do it right, than it is healthy and is actually good for you. This site is very informative: http://www.naturalnews.com/025563_food_vegan_foods.html
It's giving vegans a bad name, and really it's only people who don't know what they're doing. Apple juice and soy milk is not enough for a baby. They need more nutrients. That's why people made formula, for those that can not breast feed. There are also milk banks and vegan formulas, although they may be expensive, if you really want your child to be vegan and you really can't breast feed, than it's worth the money to save your child from dying of malnourishment. And as for meds and vaccines, although they are totally your choice and some have eggs in them, by the way you idiots, they save lives! So if you value your child's life, do it. Because of the ridiculous people that don't give their children vaccines, we are now having outbreaks of the diseases that haven't been heard of for years! People make me angry.
Maybe it's because of the business I work it, EMS, that makes me say, job security is stupid people. On the other hand, people are dumb and drive me nuts.
First of all, did you really think only giving your 3 month old baby soy milk and apple juice is enough? Emma has been on vitamins all her life, mostly because we have well water and there isn't any flouride in it, but also because children do not eat everything their parents give them. Until she had enough teeth, she was a vegan. Only had breast milk fruits and vegetables., that I personally made. and the occasional jar of baby food. She turned out just fine. Now she has the rare chicken nuggets or something from a fast food when she's with someone else, but she is mostly vegan AND she is very healthy. As long as you do the research and know how to do it right, than it is healthy and is actually good for you. This site is very informative: http://www.naturalnews.com/025563_food_vegan_foods.html
It's giving vegans a bad name, and really it's only people who don't know what they're doing. Apple juice and soy milk is not enough for a baby. They need more nutrients. That's why people made formula, for those that can not breast feed. There are also milk banks and vegan formulas, although they may be expensive, if you really want your child to be vegan and you really can't breast feed, than it's worth the money to save your child from dying of malnourishment. And as for meds and vaccines, although they are totally your choice and some have eggs in them, by the way you idiots, they save lives! So if you value your child's life, do it. Because of the ridiculous people that don't give their children vaccines, we are now having outbreaks of the diseases that haven't been heard of for years! People make me angry.
Maybe it's because of the business I work it, EMS, that makes me say, job security is stupid people. On the other hand, people are dumb and drive me nuts.
Vegan Freak
I'm reading another vegan book, Vegan Freak. After someone pointed out to me that I am not actually vegan, I eat a plant based diet, this book is the inspiration I needed to be vegan. I originally did this whole thing for my health. And while I have never felt more amazing, I need more purpose. So we're going vegan, everything I buy should be vegan. No more animal products anywhere! I am really inspired to be part of the animal rights movement. The authors of this book, Bob and Jenna Torres, have a pod cast... veganfreakradio.com. It's good. They are hilarious and informative.
As for the cooking, I ate left overs for a whole week from Thanksgiving. I do have one or two recipes I need to add and will get to that soon. For Thanksgiving, my husband, with the culinary degree was asked to do the turkey, stuffing and gravy. He made stuffing and gravy just for me, how nice. I made the stuffed butternut squash recipe I believe I posted on here already, if not than I will get on it. My mom and her husband were in charge of mashed potatoes, the made some vegan. I also made rolls. Everyone made fun of my veganism and called my food fake, but after they tried it, no one complained about the taste. Then for dessert I made the no bake peanut butter chocolate pie and a pumpkin pie. There were 9 pies, so not everyone tried all, but anyone that did try mine, loved it. I decided that aside from being labeled as "weird" the biggest challange is showing people that there is a ton of delicious vegan foods and explaining that we don't need extra vitamins (other than B12 and an occasional D), I eat a lot and I eat well. I also love telling people how awesome my skin is (turned out I was pregnant and that's why my skin was awesome, since I miscarried I'm really itchy, but that's in debate of the cause), I have not gotten sick at all, I have had no migraines or sinus infestions (which are chronic for me) and I feel awesome!
I realized there are many resources on facebook for finding people to talk to about the challanges you may come across. The longer I do this, the easier it becomes. I promised I wouldn't make anyone become vegan, but I feel really strongly about it, and I can come up with a thousand reasons to convince you!!
As for the cooking, I ate left overs for a whole week from Thanksgiving. I do have one or two recipes I need to add and will get to that soon. For Thanksgiving, my husband, with the culinary degree was asked to do the turkey, stuffing and gravy. He made stuffing and gravy just for me, how nice. I made the stuffed butternut squash recipe I believe I posted on here already, if not than I will get on it. My mom and her husband were in charge of mashed potatoes, the made some vegan. I also made rolls. Everyone made fun of my veganism and called my food fake, but after they tried it, no one complained about the taste. Then for dessert I made the no bake peanut butter chocolate pie and a pumpkin pie. There were 9 pies, so not everyone tried all, but anyone that did try mine, loved it. I decided that aside from being labeled as "weird" the biggest challange is showing people that there is a ton of delicious vegan foods and explaining that we don't need extra vitamins (other than B12 and an occasional D), I eat a lot and I eat well. I also love telling people how awesome my skin is (turned out I was pregnant and that's why my skin was awesome, since I miscarried I'm really itchy, but that's in debate of the cause), I have not gotten sick at all, I have had no migraines or sinus infestions (which are chronic for me) and I feel awesome!
I realized there are many resources on facebook for finding people to talk to about the challanges you may come across. The longer I do this, the easier it becomes. I promised I wouldn't make anyone become vegan, but I feel really strongly about it, and I can come up with a thousand reasons to convince you!!
Friday, November 12, 2010
Organic Shopping
Reasons to do it:
For updates go to www.ewg.org
In order, starting with the worst:
These are not perfect, but it is ok to buy these without that "shiny organic sticker"
- limiting the travel from production to plate
- protecting yourself from nasty chemicals
- supporting local farmers who follow sustainable farming methods
- investing in the local community rather than factory farmers
- 100 percent organic- made with 100 percent organic ingredients
- Organic- made with 95 percent organic ingredients
- Made with organic ingredients- made with a minimal of 70 percent organic ingredients with strict restrictions on the other 30 percent.
- And yes you can taste a difference!
- www.localharvest.org
- www.farmersmarket.com
- www.eatwellguide.org
- www.localfarmmarkets.com
For updates go to www.ewg.org
In order, starting with the worst:
- Peaches
- Apples
- Bell Peppers
- Celery
- Nectarines
- Strawberries
- Cherries
- Kale
- Lettuce
- Grapes (imported)
- Pears
- Carrots
These are not perfect, but it is ok to buy these without that "shiny organic sticker"
- asparagus
- avocado
- broccoli
- cabbage
- kiwi
- mango
- onion
- papaya
- pineapple
- sweet (shelling) peas
- sweet corn
- watermelon
- tomato
- eggplant
- sweet potato
- Buy in season, depending on where you live these things may not have traveled that far
- Make the switch for the Dirty Dozen
- Talk to someone working in the produce department. They may know where the produce came from and if it's in season
- Buy in bulk if your entertaining or have the room to freeze things, you will save money
- Stick to your grocery list, that you should make from the weekly specials, don't buy those caramel apples that seem to be calling your name
- Comparison shop- some grocers have their own organic brands, if the price looks ridiculous, go to the corner produce stand or farmer's market.
- Clip organic coupons
"Eight tips for understanding what's in your food"
Notes from: Skinny Bitch: The Ultimate Everyday Cookbook
I thought I'd follow that "read your labels" as the book did. First with understanding labels and second with understanding organic.
1. Less is more: Healthier, minimally processed food tend to contain the fewest ingredients.
2. The finicky five: In the first 5 ingredients listed should NOT be: fats, sugars, partially hydrogenated oils or high- fructose corn syrup
3. Cool it on the Cholesterol: Since your liver makes 80% of it for you, you don't need that much in your diet
4. Monitor your sodium (this one I need to work on, bad): Daily- 2,000mg or less. No food should contain more than 500 mg. It causes high blood pressure.
5. The Good Fats, Bad Fats and Low Fats: Bad- saturated and trans. Good- polyunsaturated and monounsaturated. If it says "low fat" it probably has refined starches and sugars for taste, stay away.
6. The secret of sugar-free: Unless it's from the health food store and is sweetened with agave nectar, don't let it fool you. High fructose corn syrup and refined sugars are "the devil in disguise."
7. Don't be fooled by advertising jargon: Not regulated by the FDA are the terms, "all-natural," "fresh," and "no additives."
8. Names that require an interpreter: If you can't pronounce it, it was probably made in a test tube and who really wants to eat something from the lab?
I thought I'd follow that "read your labels" as the book did. First with understanding labels and second with understanding organic.
1. Less is more: Healthier, minimally processed food tend to contain the fewest ingredients.
2. The finicky five: In the first 5 ingredients listed should NOT be: fats, sugars, partially hydrogenated oils or high- fructose corn syrup
3. Cool it on the Cholesterol: Since your liver makes 80% of it for you, you don't need that much in your diet
4. Monitor your sodium (this one I need to work on, bad): Daily- 2,000mg or less. No food should contain more than 500 mg. It causes high blood pressure.
5. The Good Fats, Bad Fats and Low Fats: Bad- saturated and trans. Good- polyunsaturated and monounsaturated. If it says "low fat" it probably has refined starches and sugars for taste, stay away.
6. The secret of sugar-free: Unless it's from the health food store and is sweetened with agave nectar, don't let it fool you. High fructose corn syrup and refined sugars are "the devil in disguise."
7. Don't be fooled by advertising jargon: Not regulated by the FDA are the terms, "all-natural," "fresh," and "no additives."
8. Names that require an interpreter: If you can't pronounce it, it was probably made in a test tube and who really wants to eat something from the lab?
Reducing your Carbon Footprint
Notes from: Skinny Bitch: The Ultimate Everyday Cookbook
Buy locally. The average meal is traveling 1500 miles to get to your plate. That's a lot of fuel and CO2 for one meal. Eating locally when possible is one wat to reduce greenhouse gases.
Don't waste food. Only buy what your going to eat. Or I should say, what you should eat. Waste is also in the form of overeating. I just want to point out, the plan that Kim Barnouin suggests happens to be a plan that I live by. My husband and I get paid every 2 weeks. So, the plan is easy. Every 2 weeks we go grocery shopping. (I go to the Farmer's Market or Produce Junction every week for produce) Plan out your meals. I get out my cookbooks and make a note on the calendar each day for the book I used and which page it's on (this way if I'm working late or am not around, my husband can start dinner). I also plan for some lunches because there isn't always left overs to eat the next day. Breakfasts are simple, fruit and a box of cereal and soy milk, and maybe some yogurt. There are also the snacks, which don't vary much from week to week. Chips, salsa, a box of cookies (or the ingredients to make them). If you sit down and plan the meals and stick to the meal plan, a lot less goes to waste. Sounds complicated, but I bet you'll save money too!
"It takes more than 10 times the number of fossil fuels to produce a calorie of beef protein than a calorie of grain protein." If you aren't already eating a plant based diet, call me, I'll convert you. Start with Meatless Mondays and before you know it, you'll be celebrating Meatless March!!
To get a greener diet, and to inspire you, grow a garden, doesn't have to be big or complicated, just start with a plant or two. Maybe a herb on your window sill, or a tomato plant on the patio. Having something fresh and readily available will change the way you cook. You will also know that there are no pesticides in your food and no greenhouse gasses were used to make this food.
Join a CSA (community supported agriculture), but good luck, the ones in my area have a waiting list to get into. We talked about planting a garden at our fire house, they have a lot of land. And anyone that wants to help with the work, can take the produce. I happen to have a large garden, but really want to support something else, so if you have any ideas for me, let me know.
"Smart Bitches read labels" Why are you still buying processed foods? They are very bad for you. I love shopping at Whole Foods, but you need to double check things there too. Wegman's also has a very large organic section that I find everything I need in (but Whole Foods has more options). 2 simple ways to prevent eating carcinogens and pesticides and over-processed foods, buy organic and read your labels.
Buy locally. The average meal is traveling 1500 miles to get to your plate. That's a lot of fuel and CO2 for one meal. Eating locally when possible is one wat to reduce greenhouse gases.
Don't waste food. Only buy what your going to eat. Or I should say, what you should eat. Waste is also in the form of overeating. I just want to point out, the plan that Kim Barnouin suggests happens to be a plan that I live by. My husband and I get paid every 2 weeks. So, the plan is easy. Every 2 weeks we go grocery shopping. (I go to the Farmer's Market or Produce Junction every week for produce) Plan out your meals. I get out my cookbooks and make a note on the calendar each day for the book I used and which page it's on (this way if I'm working late or am not around, my husband can start dinner). I also plan for some lunches because there isn't always left overs to eat the next day. Breakfasts are simple, fruit and a box of cereal and soy milk, and maybe some yogurt. There are also the snacks, which don't vary much from week to week. Chips, salsa, a box of cookies (or the ingredients to make them). If you sit down and plan the meals and stick to the meal plan, a lot less goes to waste. Sounds complicated, but I bet you'll save money too!
"It takes more than 10 times the number of fossil fuels to produce a calorie of beef protein than a calorie of grain protein." If you aren't already eating a plant based diet, call me, I'll convert you. Start with Meatless Mondays and before you know it, you'll be celebrating Meatless March!!
To get a greener diet, and to inspire you, grow a garden, doesn't have to be big or complicated, just start with a plant or two. Maybe a herb on your window sill, or a tomato plant on the patio. Having something fresh and readily available will change the way you cook. You will also know that there are no pesticides in your food and no greenhouse gasses were used to make this food.
Join a CSA (community supported agriculture), but good luck, the ones in my area have a waiting list to get into. We talked about planting a garden at our fire house, they have a lot of land. And anyone that wants to help with the work, can take the produce. I happen to have a large garden, but really want to support something else, so if you have any ideas for me, let me know.
"Smart Bitches read labels" Why are you still buying processed foods? They are very bad for you. I love shopping at Whole Foods, but you need to double check things there too. Wegman's also has a very large organic section that I find everything I need in (but Whole Foods has more options). 2 simple ways to prevent eating carcinogens and pesticides and over-processed foods, buy organic and read your labels.
"The Love Chef"
Notes from Skinny Bitch: The Ultimate Everyday Cookbook"
"The Love Chef- Ten Aphrodesiac Foods that will spice up your sex life"
Really, who thinks about sex while preparing dinner, especially when you have a 3 year old...not me. But when you might have a babysitter, or if your trying to make those kids here are some good idea.
Asparagus: The vegetarian Society suggests that eating asparagus 3 days in a row has a powerful effect.
Carrots: "Ancient Viagra" Middle Eastern royalty used them as a male stimulant.
Sweet Basil: Has a warming effect on the body, which promostes circulation and stimulates sexual drive
Almonds: The aroma is believed to arouse passion in females and has been symbolic of fertility throughout the ages.
Chili Peppers: contains capsaicin which stimulates nerve endings. Spicy foods are also believed by some to trigger the release of endorphins.
Garlic: contains allicin, and ingredient that increases blood flow, despite the bad breath
Bananas: contain bromelian enzyme, said to enhance male libido
Dark Chocolate: contains anandamide that is said to be the psychoactive "feel good" chemical. Pure chocolate exudes phenylethylamine which releases dopamine in the pleasure centers of the brain
Figs: The Greeks held them sacred as symbols of love and fertility, packed with amino acids that improve sexual stamina
Vanilla: The aroma is said to increase lust and cure male impotency, and triggers the release of serotonin, a "feel-good" neurotransmitter.
"The Love Chef- Ten Aphrodesiac Foods that will spice up your sex life"
Really, who thinks about sex while preparing dinner, especially when you have a 3 year old...not me. But when you might have a babysitter, or if your trying to make those kids here are some good idea.
Asparagus: The vegetarian Society suggests that eating asparagus 3 days in a row has a powerful effect.
Carrots: "Ancient Viagra" Middle Eastern royalty used them as a male stimulant.
Sweet Basil: Has a warming effect on the body, which promostes circulation and stimulates sexual drive
Almonds: The aroma is believed to arouse passion in females and has been symbolic of fertility throughout the ages.
Chili Peppers: contains capsaicin which stimulates nerve endings. Spicy foods are also believed by some to trigger the release of endorphins.
Garlic: contains allicin, and ingredient that increases blood flow, despite the bad breath
Bananas: contain bromelian enzyme, said to enhance male libido
Dark Chocolate: contains anandamide that is said to be the psychoactive "feel good" chemical. Pure chocolate exudes phenylethylamine which releases dopamine in the pleasure centers of the brain
Figs: The Greeks held them sacred as symbols of love and fertility, packed with amino acids that improve sexual stamina
Vanilla: The aroma is said to increase lust and cure male impotency, and triggers the release of serotonin, a "feel-good" neurotransmitter.
Skinny Bitch 101: Breakfast Superfoods for the Brain
I usually post desserts and dinner entrees, but I really should expand my menu. The thing is I usually eat fruit (many different kinds, and orange, banana, mango and berries maybe) for breakfast. I don't really feel the need to post which fruits I eat daily. My cookbooks usually have a breakfast section, so for fun I took a look. Skinny Bitch: The Ultimate Everyday Cookbook is more than recipes, as I've said before. The breakfast section has a couple pages about breakfast. The usual lecture on why you should eat breakfast is here, then there's the what to eat section.
Whole Grains (one of the many reasons I will always stand by my Bread Maker!)- Breads (non-white), fortified cereal (go organic and make sure you can pronounce all the ingredients) provides the body with folate. Folate delivers oxygen-rich blook to the brain, along with such key nutrients as vit B6 and thiamine. Whole-grain foods help to sustain energy levels, stabilize blood sugar levels and enhance memory and focus.
Berries- The ellagic acid in such berries as strawberries, blueberries and blackberries protects and encourages communitcation between brain cells and improves cognitive skills and memory.
Bananas- Juiced with suck nutrients as vitamin B6, potassium and folic acid, bananas increase serotonin labels and mood. Scarf on in the car on the drive to work, or give to the kids to eat on their way to the school bus. Bananas are also delish in smoothies (I freeze them, then add them to smoothies and I don't need ice), cereals and soy yogurts.
Walnuts, almonds, and pecans- Pecans have a healthy serving of choline, which improves memore and brain development. Almonds kick up your memory drive, while the omega-3 and omega-6 fatty acids in walnuts work to equalize the brain's serotonin levels so you don't crash by lunch. Add to cereals, smoothies and oatmeal.
Avacodos- Rich in monounsaturated fats, avacodos help to maintain focus and concentration while assisting in healthy blood flow. Add a side of avacodo to an omelet using Ener-G Egg Replacer or other vegan substitute.
Green Tea- Skip the morning latte and opt for a mug of green tea while you curl your hair. Concentrated in catechins and polyphenols, green tea helps the brain to relax and energize dopamine levels. It also helps with maintaining concentration and increasing memory capability.
Moral of the story...eat your breakfast and eat whatever you want and just add a little something to make it healthier and add more flavor!!
Whole Grains (one of the many reasons I will always stand by my Bread Maker!)- Breads (non-white), fortified cereal (go organic and make sure you can pronounce all the ingredients) provides the body with folate. Folate delivers oxygen-rich blook to the brain, along with such key nutrients as vit B6 and thiamine. Whole-grain foods help to sustain energy levels, stabilize blood sugar levels and enhance memory and focus.
Berries- The ellagic acid in such berries as strawberries, blueberries and blackberries protects and encourages communitcation between brain cells and improves cognitive skills and memory.
Bananas- Juiced with suck nutrients as vitamin B6, potassium and folic acid, bananas increase serotonin labels and mood. Scarf on in the car on the drive to work, or give to the kids to eat on their way to the school bus. Bananas are also delish in smoothies (I freeze them, then add them to smoothies and I don't need ice), cereals and soy yogurts.
Walnuts, almonds, and pecans- Pecans have a healthy serving of choline, which improves memore and brain development. Almonds kick up your memory drive, while the omega-3 and omega-6 fatty acids in walnuts work to equalize the brain's serotonin levels so you don't crash by lunch. Add to cereals, smoothies and oatmeal.
Avacodos- Rich in monounsaturated fats, avacodos help to maintain focus and concentration while assisting in healthy blood flow. Add a side of avacodo to an omelet using Ener-G Egg Replacer or other vegan substitute.
Green Tea- Skip the morning latte and opt for a mug of green tea while you curl your hair. Concentrated in catechins and polyphenols, green tea helps the brain to relax and energize dopamine levels. It also helps with maintaining concentration and increasing memory capability.
Moral of the story...eat your breakfast and eat whatever you want and just add a little something to make it healthier and add more flavor!!
Butternut Squash Soup
This one is even better than the last, the one with Cream cheese. I also have a feeling this one will freeze better. It reminds me of pumpkin pie, so delicious!
From Skinny Bitch, The Ultimate Everyday Cookbook
I like this, as does the author, as a thicker soup that can be used as a meal, but if you want a thinner version, she suggests adding a cup of vegetable stock.
1 large butternut squash
2 tbsp olive oil
2 garlic cloves
1 tsp salt
1/2 tsp pepper
2 tbsp grapeseed oil
1 large yellow onion, chopped (as usual, I used red)
1 quart vegetable stock
1/2 cup water
1 large red apple, chopped (I used 2 small)
1 tsp ground ginger
1 tsp agave nectar
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp dried sage
1/4 cup poppy seeds, for garnish (I left these out)
1. Preheat oven to 375.
2. Cut the butternut squash in half lengthwise, creating two equal halves. Scoop the seeds, and place squash, cut side up, on the baking sheet. Drizzle each squash half with 1 tbsp of olive oil to create a small pool of oil in the cavity. Put 1 garlic clove in each cavity. Sprinkle with salt and pepper. Put the squash in the oven and bake 45 minutes, or until squash is tender when pierced with a fork. Remove from the oven and let cool. When cooled, peel off the squash skin and cut the squash into large chunks. Reserve the garlic cloves.
3. In a large pot, heat the grapeseed oil on medium heat. Add the onion, stirring until softened, about 5 minutes. Pour in the vegetable stock and the water. Add in the butternut squash, apple and 2 baked garlic cloves. Cover and simmer 20 minutes or until the apple is very tender. The squash should already be tender. Remove from the heat and pour half of the soup into a food processor or blender. Let cool for 10 minutes. Leave the remaining soup in the pan to cool. Puree the soup until smooth. Add the remaining soup and blend together until creamy. Pour the soup back into the pot and ass the ginger, agave nectar, cinnamon, nutmeg and sage. Season with additional salt and pepper, if needed. Garnish with the poppy seeds.
From Skinny Bitch, The Ultimate Everyday Cookbook
I like this, as does the author, as a thicker soup that can be used as a meal, but if you want a thinner version, she suggests adding a cup of vegetable stock.
1 large butternut squash
2 tbsp olive oil
2 garlic cloves
1 tsp salt
1/2 tsp pepper
2 tbsp grapeseed oil
1 large yellow onion, chopped (as usual, I used red)
1 quart vegetable stock
1/2 cup water
1 large red apple, chopped (I used 2 small)
1 tsp ground ginger
1 tsp agave nectar
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp dried sage
1/4 cup poppy seeds, for garnish (I left these out)
1. Preheat oven to 375.
2. Cut the butternut squash in half lengthwise, creating two equal halves. Scoop the seeds, and place squash, cut side up, on the baking sheet. Drizzle each squash half with 1 tbsp of olive oil to create a small pool of oil in the cavity. Put 1 garlic clove in each cavity. Sprinkle with salt and pepper. Put the squash in the oven and bake 45 minutes, or until squash is tender when pierced with a fork. Remove from the oven and let cool. When cooled, peel off the squash skin and cut the squash into large chunks. Reserve the garlic cloves.
3. In a large pot, heat the grapeseed oil on medium heat. Add the onion, stirring until softened, about 5 minutes. Pour in the vegetable stock and the water. Add in the butternut squash, apple and 2 baked garlic cloves. Cover and simmer 20 minutes or until the apple is very tender. The squash should already be tender. Remove from the heat and pour half of the soup into a food processor or blender. Let cool for 10 minutes. Leave the remaining soup in the pan to cool. Puree the soup until smooth. Add the remaining soup and blend together until creamy. Pour the soup back into the pot and ass the ginger, agave nectar, cinnamon, nutmeg and sage. Season with additional salt and pepper, if needed. Garnish with the poppy seeds.
Wednesday, November 10, 2010
Milk
Notes from: The Joy of Vegan Baking
There are many choices of milk to replace cow's milk. They are all exceptable in baking. Some are sweeter than others, taste them all, and try them in your baking until you decide what you like.
Buttermilk
For every cup of nondairy milk- add 1 tbsp lemon juice or vinegar and allow the milk to stand for 10 minutes before adding to recipes.
Condensed Milk- sugary sweet
Try this- 4 oz silken tofu, 1/4 cup soymilk, 1/4 cup sugar or maple syrup. Blend in blender until smooth. For thinner- add more milk, for thicker- add more tofu.
Evaporated Milk- no so sweet
Use unsweetened nondairy milk and add thickener- like arrowroot, kudzu root or cornstarch
There are many choices of milk to replace cow's milk. They are all exceptable in baking. Some are sweeter than others, taste them all, and try them in your baking until you decide what you like.
Buttermilk
For every cup of nondairy milk- add 1 tbsp lemon juice or vinegar and allow the milk to stand for 10 minutes before adding to recipes.
Condensed Milk- sugary sweet
Try this- 4 oz silken tofu, 1/4 cup soymilk, 1/4 cup sugar or maple syrup. Blend in blender until smooth. For thinner- add more milk, for thicker- add more tofu.
Evaporated Milk- no so sweet
Use unsweetened nondairy milk and add thickener- like arrowroot, kudzu root or cornstarch
Egg-less Baking
Notes from: The Joy of Vegan Baking
In the twentieth century people perfected the are of eggless baking because animal products were "luxury foods." Baking without eggs means you can lick to bowl without worrying about salmonella! While it may feel like you are learning to bake all over again, baking without eggs will become natural in no time.
"Chickens' eggs perform various functions in baked goods, from binding and leavening to adding moisture and richness, all of which can be replicated as well- if not better- with healthful, plant-based ingredients."
Vinegar and Baking Soda
When baking soda mixes with an acidic ingredient, such as vinegar, it releases carbon dioxide that forms bubbles. When heated these bubbles expand and help rise or lighten the product. Try 1 tsp baking powder and 1 tsp vinegar, works well in cakes and quick breads.
Ground flaxseed
Flaxseed is the most concentrated form of omega-3 fatty acids. For best results, buy whole flaxseed and grind it in a coffee grinder. Store in glass container in fridge or freezer. For each egg you replace, whisk 1 tbsp ground flaxseed with 3 tbsp water until thick and creamy, try a blender or food processor. Works well in grainier or nuttier baked goods, waffles, pancakes, breads, muffins and oatmeal cookies.
Banana
When shopping, go for fair trade bananas. Bananas are a great binder. Half a mashed banana could replace 1 or 2 eggs. Don't use bananas if you don't want any banana flavor. Use in breads, muffins, cakes or pancakes.
Applesauce
Choose organic and local. Binding agent and lower the fat! 1/4 cup unsweetened equals one egg. 3/4 to 1 cup equals 1 cup butter or oil. Try only replacing half. Works best with moist baked goods, cakes, quick breads and brownies.
Silken Tofu
Calcium and iron contents vary according to brand, so check first, and go organic. Whip 1/4 cup in a blender or food processor until smooth and creamy, leaving no chunks = one egg. Use when you want rich flavor, brownies and moist cakes.
Commercial Egg replacer, such as Ener-G or Bob's Red Mill Egg Replacer
Dry products that will last forever in your cabinet. 16 oz box of Ener-G will replace 112 eggs, and it will save you a ton of money! Downfall- doesn't add nutritional value like bananas, tofu or flaxseed. Follow directions on the box for mixing amounts, whip in blender or food processor until thick and creamy. Works best in cookies.
For sauces, gravies, custards, desserts, beverages, "egg wash" for pastries there are a lot of choices.
For thickening: Kudzu, Agar, Arrowroot, Cornstarch, Flour, Nut and Seed Butters.
For Glazing: Oil, nondairy milk or butter
In the twentieth century people perfected the are of eggless baking because animal products were "luxury foods." Baking without eggs means you can lick to bowl without worrying about salmonella! While it may feel like you are learning to bake all over again, baking without eggs will become natural in no time.
"Chickens' eggs perform various functions in baked goods, from binding and leavening to adding moisture and richness, all of which can be replicated as well- if not better- with healthful, plant-based ingredients."
Vinegar and Baking Soda
When baking soda mixes with an acidic ingredient, such as vinegar, it releases carbon dioxide that forms bubbles. When heated these bubbles expand and help rise or lighten the product. Try 1 tsp baking powder and 1 tsp vinegar, works well in cakes and quick breads.
Ground flaxseed
Flaxseed is the most concentrated form of omega-3 fatty acids. For best results, buy whole flaxseed and grind it in a coffee grinder. Store in glass container in fridge or freezer. For each egg you replace, whisk 1 tbsp ground flaxseed with 3 tbsp water until thick and creamy, try a blender or food processor. Works well in grainier or nuttier baked goods, waffles, pancakes, breads, muffins and oatmeal cookies.
Banana
When shopping, go for fair trade bananas. Bananas are a great binder. Half a mashed banana could replace 1 or 2 eggs. Don't use bananas if you don't want any banana flavor. Use in breads, muffins, cakes or pancakes.
Applesauce
Choose organic and local. Binding agent and lower the fat! 1/4 cup unsweetened equals one egg. 3/4 to 1 cup equals 1 cup butter or oil. Try only replacing half. Works best with moist baked goods, cakes, quick breads and brownies.
Silken Tofu
Calcium and iron contents vary according to brand, so check first, and go organic. Whip 1/4 cup in a blender or food processor until smooth and creamy, leaving no chunks = one egg. Use when you want rich flavor, brownies and moist cakes.
Commercial Egg replacer, such as Ener-G or Bob's Red Mill Egg Replacer
Dry products that will last forever in your cabinet. 16 oz box of Ener-G will replace 112 eggs, and it will save you a ton of money! Downfall- doesn't add nutritional value like bananas, tofu or flaxseed. Follow directions on the box for mixing amounts, whip in blender or food processor until thick and creamy. Works best in cookies.
For sauces, gravies, custards, desserts, beverages, "egg wash" for pastries there are a lot of choices.
For thickening: Kudzu, Agar, Arrowroot, Cornstarch, Flour, Nut and Seed Butters.
For Glazing: Oil, nondairy milk or butter
Saucy Chinese Veggies with Seitan or Tempeh
(I used seitan because I am not really a fan of tempeh, but try what you like!)
From: The Everything Vegan Cookbook
Serves 6
1 1/2 cup vegetable broth
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp minced ginger
1 tsp sugar
18 oz block, cubed or chopped seitan or tempeh
2 tbsp olive oil
1 red bell pepper, chopped
1 cup snow peas
1/2 cup sliced water chestnuts (optional, but good)
1/4 cup sliced bamboo shoots (optional)
2 scallions, sliced
1 tbsp cornstarch
In a small bowl, whisk together the vegetable broth, soy sauce, rice vinegar, ginger and sugar. In a large skillet, brown the seitan in olive oil on all sides, about 3-4 minutes. Add bell pepper, snow peas, water chestnuts, bamboo shoots and scallions, and heat just until vegetables are almost soft, 2-3 minutes, stirring occasionally. Reduce heat and add vegetable broth mixture. Whisk in cornstarch. Bring to a slow simmer and cook until thickened, stirring to prevent lumps.
Good replacement for Chinese food, since you never can tell if they use some type of meat sauce and it's usually hard to understand them! I think next time I'll add some of those little corn things and mushrooms.
From: The Everything Vegan Cookbook
Serves 6
1 1/2 cup vegetable broth
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp minced ginger
1 tsp sugar
18 oz block, cubed or chopped seitan or tempeh
2 tbsp olive oil
1 red bell pepper, chopped
1 cup snow peas
1/2 cup sliced water chestnuts (optional, but good)
1/4 cup sliced bamboo shoots (optional)
2 scallions, sliced
1 tbsp cornstarch
In a small bowl, whisk together the vegetable broth, soy sauce, rice vinegar, ginger and sugar. In a large skillet, brown the seitan in olive oil on all sides, about 3-4 minutes. Add bell pepper, snow peas, water chestnuts, bamboo shoots and scallions, and heat just until vegetables are almost soft, 2-3 minutes, stirring occasionally. Reduce heat and add vegetable broth mixture. Whisk in cornstarch. Bring to a slow simmer and cook until thickened, stirring to prevent lumps.
Good replacement for Chinese food, since you never can tell if they use some type of meat sauce and it's usually hard to understand them! I think next time I'll add some of those little corn things and mushrooms.
Southwest Sweet Potato Enchiladas
SOOOO GOOD!
From: The Everything Vegan Cookbook
Serves 4
2 medium sweet potatoes, baked and diced
1/2 onion, minced
15 oz can of black beans, drained
2 tsp lime juice
2 tbsp sliced green chilies (optional)
2 tsp chili powder
1 tsp cumin
15 oz can green chili enchilada sauce
1/2 cup water
8-12 (depending on the size) tortillas, warmed
Preheat oven to 350. In a large bowl, combine the sweet potatoes, onion, garlic, beans, lime juice, chilies, chili powder and cumin until well mixed. In a separate bowl, combine the enchilada sauce and water. Add 1/4 cup of this mixture to the beans and potatoes and combine well. Spread about 1/3 cup sauce int he bottom of a casserole or baking dish. Place about 1/3 cup bean and potato mixture in each tortilla and wrap, then place in the casserole dish. Repeat until filling is used. Spread a generous layer of the remaining enchilada sauce over the top of the rolled tortillas, being sure to coat all the edges and corners well. You may have a little sauce left over. Bake 25-30 minutes. If enchiladas dry out while baking, top with more sauce.
*For burritos, omit the enchilada sauce and wrap the mixture in flour tortillas along with the usual taco fixings.
From: The Everything Vegan Cookbook
Serves 4
2 medium sweet potatoes, baked and diced
1/2 onion, minced
15 oz can of black beans, drained
2 tsp lime juice
2 tbsp sliced green chilies (optional)
2 tsp chili powder
1 tsp cumin
15 oz can green chili enchilada sauce
1/2 cup water
8-12 (depending on the size) tortillas, warmed
Preheat oven to 350. In a large bowl, combine the sweet potatoes, onion, garlic, beans, lime juice, chilies, chili powder and cumin until well mixed. In a separate bowl, combine the enchilada sauce and water. Add 1/4 cup of this mixture to the beans and potatoes and combine well. Spread about 1/3 cup sauce int he bottom of a casserole or baking dish. Place about 1/3 cup bean and potato mixture in each tortilla and wrap, then place in the casserole dish. Repeat until filling is used. Spread a generous layer of the remaining enchilada sauce over the top of the rolled tortillas, being sure to coat all the edges and corners well. You may have a little sauce left over. Bake 25-30 minutes. If enchiladas dry out while baking, top with more sauce.
*For burritos, omit the enchilada sauce and wrap the mixture in flour tortillas along with the usual taco fixings.
Pumpkin Cream Pasta Sauce
From: The Everything Vegan Cookbook
Serves 4 (at least)
Ingredients:
1 onion, chopped
2 cloves garlic, minced
2 tbsp vegan margarine
15 oz can pureed pumpkin
1 1 /2 cups soy cream (I used milk because my grocery store doesn't carry soy cream)
1/4 cup nutritional yeast
1/2 tsp parsley
salt and pepper to taste
Heat onion and garlic in margarine until soft, about 3-4 minutes. Reduce heat to medium low and add pumpkin and soy cream. Bring to a low simmer and cook for about 10 minutes, stirring frequently, until creamy. Stir in nutritional yeast and parsley and season generously with salt and pepper, heating for just another minute or 2. Serve over cooked pasta.
Emma even loved this one!
Serves 4 (at least)
Ingredients:
1 onion, chopped
2 cloves garlic, minced
2 tbsp vegan margarine
15 oz can pureed pumpkin
1 1 /2 cups soy cream (I used milk because my grocery store doesn't carry soy cream)
1/4 cup nutritional yeast
1/2 tsp parsley
salt and pepper to taste
Heat onion and garlic in margarine until soft, about 3-4 minutes. Reduce heat to medium low and add pumpkin and soy cream. Bring to a low simmer and cook for about 10 minutes, stirring frequently, until creamy. Stir in nutritional yeast and parsley and season generously with salt and pepper, heating for just another minute or 2. Serve over cooked pasta.
Emma even loved this one!
Squash and Sage Risotto
From: The Everything Vegan Cookbook
Serves 4
Ingredients:
3 cloves garlic, minced
1/2 yellow onion, diced
2 tbsp olive oil
1 1 /2 cups Arborio rice, uncooked
5 cups vegetable broth
2 whole cloves
1 1/2 cups roasted pureed pumkin, acorn, or butternut squash
1 1/2 tsp sage
1/3 tsp salt
1/4 tsp pepper
In a large skillet, saute the garlic and onions in olive oil for 3 minutes over medium-high heat. Add uncooked rice and cook for 2 minutes, stirring frequently to lightly toast the rice. Add 3/4 cup vegetable broth and cloves and stir well. When most of the liquid has been absorbed, add another 1/2 cup broth, stirring frequently. Continue adding vegetable broth 1/2 cup at a time until rice is just tender and sauce is creamy, about 20-25 minutes. Reduce heat to medium low and stir in pureed squash and 1/4 cup vegetable broth. Continue to stir well and allow to cook for 4-5 more minutes. Stir in sage and season with salt and pepper. Allow to cool, stirring occasionally, for at least 5 minutes. Risotto will thicken slightly as it cools. Remove cloves before serving.
This doesn't have too much flavor. If this is served with vegan chicken or something on top, maybe simply with grilled or sauted vegetables, it would be a lot better.
Serves 4
Ingredients:
3 cloves garlic, minced
1/2 yellow onion, diced
2 tbsp olive oil
1 1 /2 cups Arborio rice, uncooked
5 cups vegetable broth
2 whole cloves
1 1/2 cups roasted pureed pumkin, acorn, or butternut squash
1 1/2 tsp sage
1/3 tsp salt
1/4 tsp pepper
In a large skillet, saute the garlic and onions in olive oil for 3 minutes over medium-high heat. Add uncooked rice and cook for 2 minutes, stirring frequently to lightly toast the rice. Add 3/4 cup vegetable broth and cloves and stir well. When most of the liquid has been absorbed, add another 1/2 cup broth, stirring frequently. Continue adding vegetable broth 1/2 cup at a time until rice is just tender and sauce is creamy, about 20-25 minutes. Reduce heat to medium low and stir in pureed squash and 1/4 cup vegetable broth. Continue to stir well and allow to cook for 4-5 more minutes. Stir in sage and season with salt and pepper. Allow to cool, stirring occasionally, for at least 5 minutes. Risotto will thicken slightly as it cools. Remove cloves before serving.
This doesn't have too much flavor. If this is served with vegan chicken or something on top, maybe simply with grilled or sauted vegetables, it would be a lot better.
Cashew Cream of Asparagus Soup; Homemade Broth
From: The Everything Vegan Cookbook
Serves 4
Ingredients:
1 onion, chopped
4 cloves garlic, minced
2 tbsp olive oil
2 lbs asparagus, trimmed and chopped
4 cups vegetable broth
3/4 cup raw cashews
3/4 cup water
1/4 tsp sage
1/2 tsp salt
1/4 tsp black pepper
2 tsp lemon juice
2 tbsp nutritional yeast
In a large soup or stock pot, saute onion and garlic in olive oil for 2-3 minutes until onion is soft. Reduce heat and carefully add asparagus and vegetable broth. Bring to a simmer, cover, and cook for 20 minutes. Cool slightly, then puree in a blender, working in batches as needed until almost smooth. Return to pot over low heat. Puree together cashews and water until smooth and add to soup. Add sage, salt, and pepper and heat for a few minutes, stirring to combine. Stir in lemon juice and nutritional yeast just before serving, and adjust seasonings to taste.
A basic vegetable broth is made by simmering vegetables, potatoes, and a bay leaf or tow in water for at least 30 minutes. While you may be familiar with the canned and boxed stocks available at the grocery store, vegan chefs have a few other tricks up their sleeves to import extra flavor to recipes calling for vegetable broth. Check your natural grocer for specialty flavored bouillon cubes such as vegetarian "chicken" or "beef" flavor, or shop the bulk bins for powdered vegetable broth mix.
Serves 4
Ingredients:
1 onion, chopped
4 cloves garlic, minced
2 tbsp olive oil
2 lbs asparagus, trimmed and chopped
4 cups vegetable broth
3/4 cup raw cashews
3/4 cup water
1/4 tsp sage
1/2 tsp salt
1/4 tsp black pepper
2 tsp lemon juice
2 tbsp nutritional yeast
In a large soup or stock pot, saute onion and garlic in olive oil for 2-3 minutes until onion is soft. Reduce heat and carefully add asparagus and vegetable broth. Bring to a simmer, cover, and cook for 20 minutes. Cool slightly, then puree in a blender, working in batches as needed until almost smooth. Return to pot over low heat. Puree together cashews and water until smooth and add to soup. Add sage, salt, and pepper and heat for a few minutes, stirring to combine. Stir in lemon juice and nutritional yeast just before serving, and adjust seasonings to taste.
A basic vegetable broth is made by simmering vegetables, potatoes, and a bay leaf or tow in water for at least 30 minutes. While you may be familiar with the canned and boxed stocks available at the grocery store, vegan chefs have a few other tricks up their sleeves to import extra flavor to recipes calling for vegetable broth. Check your natural grocer for specialty flavored bouillon cubes such as vegetarian "chicken" or "beef" flavor, or shop the bulk bins for powdered vegetable broth mix.
Quinoa and Hummus Sandwich Wrap
As I was getting ready to make dinner this evening, I thought, let's make something simple. We have to go to my dad's for his birthday and Evan has a meeting, so quick and easy is the way I wanted it to be. Quinoa and Hummus Sandwich wrap...perfect. I happen to have been craving a sandwich for lunch but went with soup instead. Well, might be simple if you had hummus. So these recipes are from The Everything Vegan Cookbook. I am making it for dinner tonight anyway, but this would be a good lunch (and might be lunch tomorrow).
Roasted Red Pepper Hummus
Yeilds 1 1/2 cups
Ingredients:
15 oz can chickpeas
1/3 cup tahini (which I don't have but I'm gonna make it work anyway)
2/3 cup chopped roasted red peppers
3 tbsp lemon juice
2 tbsp olive oil
2 cloves garlic
1/2 tsp cumin
1/3 tsp salt
1/4 tsp cayenne pepper (optional)
Process all ingredients together in a blender (for smaller batches I use the magic bullet) or food processor until smooth, scraping the sides down as needed.
I happen to have a jar (as I usually do) of roasted red peppers on hand, but if you don't this Everything cookbook explains how to make them also! 450 degree oven (or broiler setting) drizzle peppers with olive oil. Bake for 30 minutes, turning once. Ta da!
Then I was worried (not sure why) about the lack of flavor, cause something I made the other day isn't even worth posting, it was so bland. Instead of just cooking the quinoa, I made this.
Easy Garlic Quinoa
Serves 4
Ingredients:
1 onion (it says yellow, but I always use red), diced
4 garlic cloves, minced
2 tbsp olive oil or vegan margarine
3 cups vegetable broth, or stock
1 1/2 cup quinoa
1/2 tsp salt
3 tbsp nutritional yeast
In a large skillet, heat onion and garlic in oil for 3-4 minutes, until onions are soft. Add vegetable broth and quinoa, cover and bring to a simmer. Allow to cook for 15 minutes until liquid is absorbed. Fluff quinoa with a fork and stir in salt and nutritional yeast.
Quinoa and Hummus Sandwich Wrap
Serves 1
Ingredients:
1 tortilla, warmed
3 tbsp hummus
1/3 cup cooked quinoa
1/2 tsp lemon juice
2 tsp italian or vinaigrette salad dressing
1 roasted red pepper, sliced into strips (I only used half since my hummus had pepper in it)
1/4 cup sprouts (I went with the traditional lettuce, since my sprouting days haven't really started yet, one of these days I will start planting sprouts!)
Spread warm tortilla with a layer of hummus, then quinoa, and drizzle with lemon juice and salad dressing. Layer red pepper and sprouts on top and wrap.
I added (since it's dinner and I wanted it to be a little more filling) sauteed zucchini, yellow squash, mushrooms and onions. Served pickles and garlic stuffed olives on the side and sweet potato fries. Yummy. Emma, unfortunately ate pb and j (but on home-made bread...woo hoo bread maker!).
You should know that I totally have too much time on my hands today, not sure how, but really the house is clean and kid is happy and prefer to use that time in the kitchen. So a simple dinner turned into 3 recipes.
Roasted Red Pepper Hummus
Yeilds 1 1/2 cups
Ingredients:
15 oz can chickpeas
1/3 cup tahini (which I don't have but I'm gonna make it work anyway)
2/3 cup chopped roasted red peppers
3 tbsp lemon juice
2 tbsp olive oil
2 cloves garlic
1/2 tsp cumin
1/3 tsp salt
1/4 tsp cayenne pepper (optional)
Process all ingredients together in a blender (for smaller batches I use the magic bullet) or food processor until smooth, scraping the sides down as needed.
I happen to have a jar (as I usually do) of roasted red peppers on hand, but if you don't this Everything cookbook explains how to make them also! 450 degree oven (or broiler setting) drizzle peppers with olive oil. Bake for 30 minutes, turning once. Ta da!
Then I was worried (not sure why) about the lack of flavor, cause something I made the other day isn't even worth posting, it was so bland. Instead of just cooking the quinoa, I made this.
Easy Garlic Quinoa
Serves 4
Ingredients:
1 onion (it says yellow, but I always use red), diced
4 garlic cloves, minced
2 tbsp olive oil or vegan margarine
3 cups vegetable broth, or stock
1 1/2 cup quinoa
1/2 tsp salt
3 tbsp nutritional yeast
In a large skillet, heat onion and garlic in oil for 3-4 minutes, until onions are soft. Add vegetable broth and quinoa, cover and bring to a simmer. Allow to cook for 15 minutes until liquid is absorbed. Fluff quinoa with a fork and stir in salt and nutritional yeast.
Quinoa and Hummus Sandwich Wrap
Serves 1
Ingredients:
1 tortilla, warmed
3 tbsp hummus
1/3 cup cooked quinoa
1/2 tsp lemon juice
2 tsp italian or vinaigrette salad dressing
1 roasted red pepper, sliced into strips (I only used half since my hummus had pepper in it)
1/4 cup sprouts (I went with the traditional lettuce, since my sprouting days haven't really started yet, one of these days I will start planting sprouts!)
Spread warm tortilla with a layer of hummus, then quinoa, and drizzle with lemon juice and salad dressing. Layer red pepper and sprouts on top and wrap.
I added (since it's dinner and I wanted it to be a little more filling) sauteed zucchini, yellow squash, mushrooms and onions. Served pickles and garlic stuffed olives on the side and sweet potato fries. Yummy. Emma, unfortunately ate pb and j (but on home-made bread...woo hoo bread maker!).
You should know that I totally have too much time on my hands today, not sure how, but really the house is clean and kid is happy and prefer to use that time in the kitchen. So a simple dinner turned into 3 recipes.
Tuesday, November 9, 2010
Croutons and Stuffing
I put these together because you have to make the croutons to make the stuffing. Both are yummy!
Both from Skinny Bitch's new book
Herbed Croutons
Makes 3 cups
Ingredients:
1/4 cup cold-pressed olive oil (I used extra virgin olive oil)
2 tsp dried sage
2 tsp dried marjoram
2 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
3 cups chopped whole wheat or whole grain bread
Preheat oven to 250.
In a small bowl, whisk oil and spices together. Place the bread in a large mixing bowl. Slowly drizzle the herb oil over the bread, mixing the oil evenly into the bread with your hands. Spread evenly on baking sheet. Bake 20 minutes or until dry and crispy, stirring occasionally.
Skinny Stuffing
Makes 8 servings
Ingredients:
2 tbsp grapeseed oil
1 small oinion, chopped
2 celery stalks, chopped
pinch of salt
1 tsp dried thyme
1 tsp dried marjoram
4 cups herbed croutons
2 tbsp chopped, fresh parsley
1/3 cup walnuts, chopped
1 to 2 cups vegetable stock or broth
Preheat oven to 350.
In a medium saucepan, heat the oil. Saute the onion and celery with a pinch of salt over medium heat, 2 minutes. Add the thyme and marjoram and saute another 2 minutes. Set aside to cool slightly. In a large bowl mix the croutons, vegetable mixture, parsley and nuts. Add the stock, 1 cup at a time, while mizing with your hands. You want the mixture to be damp but not soggy. Press evenly into a 13x9 inch casserole dish. Bake, uncovered, 30 minutes.
I served this with chik'n and vegetables. Good for keeping the non-vegans in the house happy. (Evan ate real chicken)
Both from Skinny Bitch's new book
Herbed Croutons
Makes 3 cups
Ingredients:
1/4 cup cold-pressed olive oil (I used extra virgin olive oil)
2 tsp dried sage
2 tsp dried marjoram
2 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
3 cups chopped whole wheat or whole grain bread
Preheat oven to 250.
In a small bowl, whisk oil and spices together. Place the bread in a large mixing bowl. Slowly drizzle the herb oil over the bread, mixing the oil evenly into the bread with your hands. Spread evenly on baking sheet. Bake 20 minutes or until dry and crispy, stirring occasionally.
Skinny Stuffing
Makes 8 servings
Ingredients:
2 tbsp grapeseed oil
1 small oinion, chopped
2 celery stalks, chopped
pinch of salt
1 tsp dried thyme
1 tsp dried marjoram
4 cups herbed croutons
2 tbsp chopped, fresh parsley
1/3 cup walnuts, chopped
1 to 2 cups vegetable stock or broth
Preheat oven to 350.
In a medium saucepan, heat the oil. Saute the onion and celery with a pinch of salt over medium heat, 2 minutes. Add the thyme and marjoram and saute another 2 minutes. Set aside to cool slightly. In a large bowl mix the croutons, vegetable mixture, parsley and nuts. Add the stock, 1 cup at a time, while mizing with your hands. You want the mixture to be damp but not soggy. Press evenly into a 13x9 inch casserole dish. Bake, uncovered, 30 minutes.
I served this with chik'n and vegetables. Good for keeping the non-vegans in the house happy. (Evan ate real chicken)
Veggie Calzones
From Skinny Bitch's new book
Makes 6 servings
Ingredients:
1/4 cup grapeseed oil
1/3 cup yellow onion, thinly sliced
1/2 zucchini, thinly sliced
1/2 yellow squash, thinly sliced
1 cup button mushrooms, thinly sliced
salt and pepper to taste
2 cloves garlic, minced
1 tbsp dried oregano
1 tsp dried thyme
1/3 cup red wine
1 cup tomatoed, crushed
1 recipe Vegan pizza dough (I used calzone dough that I made in my bread maker)
1 cup shredded vegan mozzarella
Preheat oven to 375.
Pour 1/4 cup of oil into a large saute pan over medium heat. Saute onion, zucchine, squash, mushrooms and bell pepper (I am aware that this was not in the ingredient list and I used half a pepper, but I suppose it was a typo in her book) 5 to 7 minutes or until the vegetables are just tender. Season with salt and pepper and set aside.
Place the remaining oil in a sauce pan over medium heat. Add the garlic, oregano and thyme and cook for 2 minutes, stirring frequently. Add the wine and bring to a boil. Let the mixture cook at a slow boil until the liquid has reduced by half. Stir in the tomatoes and season with salt and pepper. Reduce the heat and partially cover the pan. Simmer about 20 minutes, sitrring occasionally. Remove from the heat and stir in the vegetable mixture.
To assemble the calzones, divide dough by 4. Roll out the dough to 8 inch circles. Place a quarter of the vegetable mixture on half of each crust. Top with the vegan mozz. Fold the dough over to cover the filling and pinch the edges to seal. Cut a small incision on the top of each calzone to allow steam to escape. Place each calzone onto a sheet pan lined with aprchment paper and dot the tops with the remaining oil.
Bake 15 to 20 minutes or until the crust is golden brown. Serve hot.
Yummy!!
Makes 6 servings
Ingredients:
1/4 cup grapeseed oil
1/3 cup yellow onion, thinly sliced
1/2 zucchini, thinly sliced
1/2 yellow squash, thinly sliced
1 cup button mushrooms, thinly sliced
salt and pepper to taste
2 cloves garlic, minced
1 tbsp dried oregano
1 tsp dried thyme
1/3 cup red wine
1 cup tomatoed, crushed
1 recipe Vegan pizza dough (I used calzone dough that I made in my bread maker)
1 cup shredded vegan mozzarella
Preheat oven to 375.
Pour 1/4 cup of oil into a large saute pan over medium heat. Saute onion, zucchine, squash, mushrooms and bell pepper (I am aware that this was not in the ingredient list and I used half a pepper, but I suppose it was a typo in her book) 5 to 7 minutes or until the vegetables are just tender. Season with salt and pepper and set aside.
Place the remaining oil in a sauce pan over medium heat. Add the garlic, oregano and thyme and cook for 2 minutes, stirring frequently. Add the wine and bring to a boil. Let the mixture cook at a slow boil until the liquid has reduced by half. Stir in the tomatoes and season with salt and pepper. Reduce the heat and partially cover the pan. Simmer about 20 minutes, sitrring occasionally. Remove from the heat and stir in the vegetable mixture.
To assemble the calzones, divide dough by 4. Roll out the dough to 8 inch circles. Place a quarter of the vegetable mixture on half of each crust. Top with the vegan mozz. Fold the dough over to cover the filling and pinch the edges to seal. Cut a small incision on the top of each calzone to allow steam to escape. Place each calzone onto a sheet pan lined with aprchment paper and dot the tops with the remaining oil.
Bake 15 to 20 minutes or until the crust is golden brown. Serve hot.
Yummy!!
Butternut Squash Ravioli with Sage Sauce
Makes 24 ravioli
Ingredients:
2 cups frozen butternut squash, thawed (I used fresh steamed squash, grown from my own garden)
1 1/2 sticks Earth Balance (vegan butter)
1/2 cup panko bread crumbs (I just used regular vegan bread crumbs)
1/2 cup vegan parmesan cheese (I didn't use quite that much of Vegan Topping)
Salt and Pepper to taste
1 recipe for wonton wrappers (I just bought wonton wrappers)
1 bunch fresh sage, stems removed
Place the squash and 1/2 stick of butter in a blender and process until smooth. Transfer to a medium bowl and stir in the bread crumbs, cheese and salt and pepper. Place 1 tbsp of the squash mixture into the center of each wonton wrapper. Brush edges of the wrapper with water and fold one corner over to create a triangle. Press the edges to seal tightly. Bring a large pot of water to a boil over high heat. Add the ravioli and cook for 5 to 6 minutes. Remove with slotted spoon. (This way of cooking did not work for me. I placed the ravioli on parchment paper on a cookie sheet. Brushed the tops with the sage sauce and baked for about 10 minutes. Make sure to leave some sage sauce for drizzling over after they are baked.) Meanwhile melt the remaining butter in a large skillet over medium heat. Add the sage and cook 3 minutes. Remove from heat and toss with the ravioli before serving.
I couldn't get enough of these. They were awesome!
Ingredients:
2 cups frozen butternut squash, thawed (I used fresh steamed squash, grown from my own garden)
1 1/2 sticks Earth Balance (vegan butter)
1/2 cup panko bread crumbs (I just used regular vegan bread crumbs)
1/2 cup vegan parmesan cheese (I didn't use quite that much of Vegan Topping)
Salt and Pepper to taste
1 recipe for wonton wrappers (I just bought wonton wrappers)
1 bunch fresh sage, stems removed
Place the squash and 1/2 stick of butter in a blender and process until smooth. Transfer to a medium bowl and stir in the bread crumbs, cheese and salt and pepper. Place 1 tbsp of the squash mixture into the center of each wonton wrapper. Brush edges of the wrapper with water and fold one corner over to create a triangle. Press the edges to seal tightly. Bring a large pot of water to a boil over high heat. Add the ravioli and cook for 5 to 6 minutes. Remove with slotted spoon. (This way of cooking did not work for me. I placed the ravioli on parchment paper on a cookie sheet. Brushed the tops with the sage sauce and baked for about 10 minutes. Make sure to leave some sage sauce for drizzling over after they are baked.) Meanwhile melt the remaining butter in a large skillet over medium heat. Add the sage and cook 3 minutes. Remove from heat and toss with the ravioli before serving.
I couldn't get enough of these. They were awesome!
Skinny Bitch's New Book
This one is by: Kim Barnouin, post marrying a French Chef and having a child. Brand new book, I think I'm the first to check it out from the Library and I think I want to add it to my library. Part 1 and 2 is a more relaxed, nicer way of an overview from the original book. Part 3 is a party in your kitchen, it's about changing your kitchen and enjoying being in there. And Part 4, the recipes. I'll share the couple that I have tried with you!
Skinny Bitch; Ultimate Everyday Cookbook
Crazy Delicious Recipes that are good for the earth and great for your Bod.
By: Kim Barnouin
Skinny Bitch; Ultimate Everyday Cookbook
Crazy Delicious Recipes that are good for the earth and great for your Bod.
By: Kim Barnouin
Monday, November 8, 2010
Making this one for Thanksgiving Dinner
From The Joy of Vegan Baking
Graham Cracker Crust
Ingredients
1 1/2 cups fine graham cracker crumbs
5 tbsp nondairy butter, melted
1/4 cup sugar
1/4 tsp cinnamon
Preheat oven to 350. LIghtly oil a 9 inch pie pan. Mix together the graham crackers crumbs, melted butter, sugar and cinnamon with a fork until all the ingredients are moistened. Spread the mixture evenly in the pan. Using your fingertips, firmly press the mixture over the bottom of the pan. Bake until the crust is lightly browned and firm to the touch, 10-15 minutes.
No Bake Chocolate Peanut Butter Pie
Ingredients
2 cups nondairy semi sweet chocolate chips (I used a 10 oz bag and filled the rest up with raw cocao nibs to give it a dark chocolate taste)
12 oz silken tofu
1 1/2 cups peanut butter, smooth
1/2 cup nondairy milk
1 Graham Cracker Crust
Melt the choc chips in a double broiler. In a food processor, combine tofu, p-nut butter, milk, and melted choc. Blend until smooth, adding more milk if desired. Pour the filling into the crust and refrigerate for 2 hours.
Simple and delicious.
Graham Cracker Crust
Ingredients
1 1/2 cups fine graham cracker crumbs
5 tbsp nondairy butter, melted
1/4 cup sugar
1/4 tsp cinnamon
Preheat oven to 350. LIghtly oil a 9 inch pie pan. Mix together the graham crackers crumbs, melted butter, sugar and cinnamon with a fork until all the ingredients are moistened. Spread the mixture evenly in the pan. Using your fingertips, firmly press the mixture over the bottom of the pan. Bake until the crust is lightly browned and firm to the touch, 10-15 minutes.
No Bake Chocolate Peanut Butter Pie
Ingredients
2 cups nondairy semi sweet chocolate chips (I used a 10 oz bag and filled the rest up with raw cocao nibs to give it a dark chocolate taste)
12 oz silken tofu
1 1/2 cups peanut butter, smooth
1/2 cup nondairy milk
1 Graham Cracker Crust
Melt the choc chips in a double broiler. In a food processor, combine tofu, p-nut butter, milk, and melted choc. Blend until smooth, adding more milk if desired. Pour the filling into the crust and refrigerate for 2 hours.
Simple and delicious.
The Best Chocolate Chip Cookie Recipe I've Found so Far!!
Chocolate Chip Cookies
From The Joy of Vegan Baking
Ingredients
4 1/2 tsp Ener-G Egg Replacer
6 tbsp water
1 cup nondairy butter
3/4 cup sugar
3/4 cup packed brown sugar
2 tsp vanilla extract
2 1/4 cip flour
1 tsp baking soda
1 tsp salt
1 to 2 cups nondairy semisweet chocolate chips
1 cup (optional) chopped nuts
Preheat oven to 375. Line a cookie sheet with parchment paper. In a food processor or blender, whip the egg replacer and water together until it's thick and creamy. Blending it will give you better results than mixing by hand. In a large bowl, cream the butter, sugar, brown sugar, and vanilla. Add the egg replacer mixture to this wet mixture and thoroughly combine. In a separate bowl, combine the flour, baking soda, and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it is almost thoroughly combines, stir in the chips and nuts. Bake on the cookie sheet for 8-10 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
From The Joy of Vegan Baking
Ingredients
4 1/2 tsp Ener-G Egg Replacer
6 tbsp water
1 cup nondairy butter
3/4 cup sugar
3/4 cup packed brown sugar
2 tsp vanilla extract
2 1/4 cip flour
1 tsp baking soda
1 tsp salt
1 to 2 cups nondairy semisweet chocolate chips
1 cup (optional) chopped nuts
Preheat oven to 375. Line a cookie sheet with parchment paper. In a food processor or blender, whip the egg replacer and water together until it's thick and creamy. Blending it will give you better results than mixing by hand. In a large bowl, cream the butter, sugar, brown sugar, and vanilla. Add the egg replacer mixture to this wet mixture and thoroughly combine. In a separate bowl, combine the flour, baking soda, and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it is almost thoroughly combines, stir in the chips and nuts. Bake on the cookie sheet for 8-10 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
Cinnamon Coffee Cake
From: The Joy of Vegan Baking
The Compassionate Cooks' Traditional Treats and Sinful Sweets
By: Colleen Patrick-Goudreau
Cake Ingredients
1 cup nondairy milk
1/2 cip canola oil
1 tbsp white distilled vinegar
1 cup all-purpose flour
1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp salt
Crumble Ingredients
3/4 cup flour
1/4 cup brown sugar
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp salt
3/4 cup chopped walnuts
1/3 cup melted nondairy butter
Preheat oven to 350. Grease 9 inch square pan. To make the cake, combine the milk, oil, and vinegar in a bowl and set aside. In a large bowl, mis together the flour, sugar, baking powder, baking soda, cinnamon, ginger and salt. Add the milk mixture and stir until just combined. Pour into the prepared baking dish. To make the crumble, in a small bowl, combine the flour, sugar, cinnamon, ginger, salt and walnuts. Add the butter and use your hands to thoroughly work it into the dry ingredients. Spoon on top of the batter, covering the entire area. Bake for 35 to 40 minutes, until a toothpick inserted into the middle comes out clean. Let it cool slightly and serve warm or at room temp.
I made this one for my dad's birthday, so I'll tell you how it tastes tomorrow! But the batter is delicious and it smells wonderful!
The Compassionate Cooks' Traditional Treats and Sinful Sweets
By: Colleen Patrick-Goudreau
Cake Ingredients
1 cup nondairy milk
1/2 cip canola oil
1 tbsp white distilled vinegar
1 cup all-purpose flour
1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp salt
Crumble Ingredients
3/4 cup flour
1/4 cup brown sugar
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp salt
3/4 cup chopped walnuts
1/3 cup melted nondairy butter
Preheat oven to 350. Grease 9 inch square pan. To make the cake, combine the milk, oil, and vinegar in a bowl and set aside. In a large bowl, mis together the flour, sugar, baking powder, baking soda, cinnamon, ginger and salt. Add the milk mixture and stir until just combined. Pour into the prepared baking dish. To make the crumble, in a small bowl, combine the flour, sugar, cinnamon, ginger, salt and walnuts. Add the butter and use your hands to thoroughly work it into the dry ingredients. Spoon on top of the batter, covering the entire area. Bake for 35 to 40 minutes, until a toothpick inserted into the middle comes out clean. Let it cool slightly and serve warm or at room temp.
I made this one for my dad's birthday, so I'll tell you how it tastes tomorrow! But the batter is delicious and it smells wonderful!
Thursday, October 28, 2010
A needed update
I'm a slacker. I haven't written in awhile. I have a ton of recipes I need to put on here. I'll get to that soon. I am doing very well with the whole Vegan things by the way. Despite the occasional cravings for some real, easy, food. I always have prep to do. But that's where Qudoba's comes into play. Fast food that I can eat. Mexican, but they have a veggie burrito and a delicious salad with beans and such. Oh and I took a normal old recipe for Choc chip cookies, and instead of egg, used egg replacer, and subed out some butter for applesauce and 1/3 of the flour for whole wheat flour and made some delicious cookies! It's about time. There are only a few things I miss with this Vegan thing, 1 is pizza, like delivery, not home made, and 2 is cookies and 3 is convenience. I feel awesome, and I'm in the process of quitting smoking, which will make me feel even better!
I'm still working on leaving less foot print. There are somethings I can't convince Evan, well I can tell him, but if I'm not with him, he forgets. The whole bring your own bag thing, and using less water. When he's not home, the trash can doesn't get nearly as full, but I can't figure out why. As soon as I finish my Self Hypnosis book I will be reading another Green Book, or Vegan book. The Skinny Bitch girls came out with another book. It's half a cookbook and half a how to live type book. I read the first couple pages, it's not as mean as the others. This is post getting married and having a baby, I think it made them chill out a bit. And it turns out, her husband in a French Chef, so this helps her inspiration. The cook book is more normalish, no crazy ingredients.
I'm still working on leaving less foot print. There are somethings I can't convince Evan, well I can tell him, but if I'm not with him, he forgets. The whole bring your own bag thing, and using less water. When he's not home, the trash can doesn't get nearly as full, but I can't figure out why. As soon as I finish my Self Hypnosis book I will be reading another Green Book, or Vegan book. The Skinny Bitch girls came out with another book. It's half a cookbook and half a how to live type book. I read the first couple pages, it's not as mean as the others. This is post getting married and having a baby, I think it made them chill out a bit. And it turns out, her husband in a French Chef, so this helps her inspiration. The cook book is more normalish, no crazy ingredients.
Friday, September 24, 2010
The China Study
I took a small break and read a non-vegan related book...Belly Laughs by: Jenny McCarthy. Hilarious. Only took 3 days to read and I laughed my ass off. Anyway, back on track I am now reading the China Study. I'm barely finished the introduction and I'm already in. I'll let you know how it turns out and keep you posted on the new recipes I try. AND I found vegan nacho cheese and vegan chocolate pudding. I'm good now. I can be vegan forever with these staples that I didn't think I could have anymore!! And found them both at Wegman's. It was a very exciting shopping trip yesterday.
Wednesday, September 22, 2010
The past weeks worth of delicious recipes!
| Basic Tofu Lasagna | From: The Everything Vegan Cookbook |  | ||||||
| I should have taken a picture of the finished product, but I wanted you to see the tofu mixture. This was so delicious, we ate all we could that night and the left overs we're eaten quickly the day after. Even Emma liked this one! I did cut the recipe in half and used a smaller pan, but I assumed there would only be 2 of us eating it and wasn't sure if Evan was going to like it, next time I'll do the whole recipe!!! |
1 block firm tofu,
1 12oz block silken tofu,
1/4 cup nutritional yeast,
1 tbsp lemon juice,
1 tbsp soy sauce,
1 tsp garlic powder,
2 tsp basil,
3 tbsp chopped fresh parsley,
1 tsp salt,
4 cups spaghetti sauce (I made my own),
1 16oz package cooked lasagna noodles (I used whole wheat)
Preheat oven to 350. In a large bowl, mash together the firn tofu, silken tofu, yeast, lemon jc, soy sauce, garlic powder, basil, parsley and salt until combined and crumbly like ricotta cheese. To assemble the lasagna, spread about 2/3 cup spaghetti sauce on the bottom of the pan, then add a layer of noodles. Spread about 1/2 the tofu mixture on top of the noodles, followed by another layer of sauce. Place a second layer of noodles on top, followed by the remaining tofu and more sauce. Finish it off the a 3rd layer of noodles and the rest of the sauce. Cover and bake for 25 minutes. (I also topped it with shredded soy mozzarella cheese and some Vegan Topping, which is like Parmesan cheese.)
 Cream of Broccoli Dream | ||
| This is also delicious. For Evan I added some white sharp cheddar cheese and bacon. Emma won't eat it because it's green, but both Gram and Shelley loved it! |
2 medium onions, chopped
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp flour (optional for thickness)
2 cups (or more) broccoli, chopped
1 potato, chopped (optional, i didn't use it)
2 cups unsweetened soy milk
salt and pepper to taste
freshly grated nutmeg
Saute the onions and garlic in olive oil in a hot pot until the onions are translucent. For a thicker version, add the flour, whisking constantly, to make a roux. Then add a little liquid (water or soy milk) as you stir it, so it doesn't burn. You just want to cook the flour a little. Add a bit more liquid and stir til smooth. Then add the broccoli. Add the potato, if desired. Then add the soy milk, and it that doesn't cover the vegetables, add some ater until they're covered. Put a lid on the pot and cook on medium heat until everything is tender. Blend completely with an upright or hand blender if you want a smooth and creamy result. (I blended about half, so it would be a little chunky) Or reserve a potion of the cooked broccoli, blend the rest until smooth and then add the reserved part back in. This makes for a more textural soup. Add salt and pepper and nutmeg. Enjoy!
| From: The Everything Vegan Cookbook |  | Black bean Guacamole | |||||||||
| A step up from the usual guacamole. It was well needed, normal salsa and guacamole get old after while, you have to change it up sometimes! | Using a fork or a potato masher, mash 1 15oz can of black beans in a medium sized bowl just until they are halfway mashed, leaving some texture. Combine 3 avacodos, pitted, 1 tbsp lime juice, 3 scallion, chopped, 1 large tomato, minced, 1/2 tsp chili powder, 1/4 tsp salt and 1 tbsp chopped fresh cilantro and mash until mixed. Adjust seasonings to taste. Allow to sit for ten minutes before serving to allow flavors to set. Gently mix again before serving. |
 | Fresh Tomato Sauce | From The Voluptuous Vegan By: Myra Komfeld | ||||||||||
| Chop, 2 lbs fresh tomatoes, peeled and seeded into 1/2 inch dice. In a medium saucepan combine 3 tbsp extra-virgin olive oil, 2 cloves garlic, minced, 1 tsp dried basil and tomatoes. Cook over medium heat for 25 to 35 minutes or until the tomatoes have released their juices and the water has cooked out. Add salt and pepper to taste. You can puree the sauce in a blender or serve it as it. |
I realize I should have also taken a picture of this final product also, but I think I was doing 7 things at once, like most good wives and mothers do, and forgot. It was served at our weekly family dinner and my cousins, although skeptical to the whole vegan thing, did like it and most of the salad was eaten. The only problem I had with this one is by the second day it's a little dry. I addad a little may and it was good, but I really like mayo, even the vegan kind.Deli-Style Macaroni Salad
From: The Everything Vegan Cookbook
3 cups cooked macaroni
1 carrot, diced small
1/2 cup peas
1.2 cup corn
1 rib celery, diced
1/2 cup vegan mayo (I used nayonaise)
1 1/2 tbsp mustard
1 1/2 tbsp white vinegar
2 tsp pickle relish
1 tbsp chopped fresh dill (optional)
salt and pepper to taste
Use heavily salted water when boiling the pasta. Combine macaroni, carrot, peas, corn and celery in a large bowl.In a separate small bowl, whisk together the mayo, mustard, vinegar, sugar, and relish. Combine with macaroni. Stir in the fresh dill and season with salt and pepper to taste. Chill for at least 2 hours before serving to allow flavors to combine and to soften veggies.
Then there's the recipes I made without taking pictures.
Panko-Stuffed Portobello Caps
From V Cuisine
3 tbsp olive oil
1 lg onion, finely chopped
1 bulb garlic, minced
2 stalks celery, finely chopped
2 cups parsley, finely chopped
1 red pepper, finely chopped
1 tsp oregano
2 tsp sage
2 9oz containers panko (I used one 10.5oz container and it was plenty)
1 cup vegetable broth
4 huge portobello mushroom caps
Preheat oven to 400. Add the olive oil, onion, garlic, celery, parsley and red pepper to a pan. Cook on high, stirring constantly, until the onions are translucent and the vegetables are tender. Mix in the panko, oregano and sage, and toss it well. Add enough of the veggie broth so that it holds together somewhat- then fill mushroom caps up with the mixture, pressing it in tightly. Bake until the tops are golden brown.
This was yummy, but too filling. I think next time, I will cut the recipe in half to have more of a mushroom and less stuffing. I would also add more veggies, carrots, more celery and onions, peas, etc.
Tofu Carob Brownies
From V Cuisine
Can I just say, yum!
12 oz medium tofu
1 cup sugar
1 tsp vanilla extract
1 tsp cinnamon
3/4 cup olive oil (i use apple sauce for a more healthy version)
1 cup chopped walnuts (I didn't use these because Emma wouldn't like it)
3/4 cup carob powder (or cocoa, which is what I used)
1 cup whole wheat flour
2 tsp baking soda
1/2 cup powdered sugar
1 container vanilla non-dairy ice cream
2 tbsp soy milk
Preheat oven to 350. Put the tofu, sugar, vanilla, cinnamon and oil into a large bowl and whisk well. Add the walnuts, half cup cocoa powder, flour and baking soda and mix will. The mixture should be the consistency of cake batter. If it's too thick, thin it a bit with water or soy milk. It it's too thin, add more flour. Pour the mixture in a oiled and floured 9 in square or round pan. Bake for 30 minutes or until a tester stuck in, comes out clean. Let cool. Take the remaining cocoa powder and combine with powdered sugar and 2 tbsp soy milk and mix until it reached a creamy icing consistency. Add more soy milk if needed. Ice the brownies, cut them into squares and top with ice cream and nuts if desired.
Organic Housekeeping Chapter 9
In and Around the Garden
Use biodegradable, chlorine-free and phosphate free cleaning products. Avoid using pesticides, herbicides and fungicides. Try a rain garden to absorb more water therefore there is less runoff. Native plants are not the same as naturalized. Contact your department of natural resources for native plants to use in your yard. Use rain barrels to conserve water. If possible, have a permeable pavement driveway. For your compost, add red wriggler worms in the spring. Use non-toxic mulches, such as bark, un-dyed and untreated wood chips, wine-grape pumice, rice hulls, licorice root, and pine needles.
Do some research about which trees are native to your area, and which thrive before you go shopping. Plant deciduous trees on the south side of your home to add shade in the summer but not in the winter, to help reduce your ac and heating costs. A regional plant book will come in handy and don't choose any tree that is considered brittle or messy, there is a lot more clean up involved. Check out Wow! by Gardens Alive fertilizer, www.gardensalive.com.
For the yard, use tough lawn grasses, low-growing white Dutch Clover, chamomile, creeping thyme, English Daisy, Irish and Scotch moss, creeping speedwell for a beautiful lawn. When there is bald spot through some seed down and cover it with compost. When you water, water enough to get one inch deep to inspire the roots to grow deep. Don't over fertilize. Use compost, it will break down slowly and fertilize over time.
Some online resources to refer to:
www.gardensalive.com
www.groworganic.com
www.plantnatural.com
store.arbico-organics.com
www.wormsway.com
Garden hose should be labels "drinking water safe" your plants drink water too. Vinegar and steel wool will get rust off of garden tools. Wood handles tools, sand smooth and ass olive oil or mineral oil. Paint tools bright colors so they don't get lost in the garden or yard. Full strength vinegar or boiling water will kill weeds, but will also kill other plants so use carefully. Insecticidal spray for plants- rhubarb spray: Remove the rhubarb stems and make a pie. Put the leaves in a stockpot and cover them with water. Bring to a boil. Turn off the heat and let the pot sit and cool for an hour. Strain the leaves out of the cooled liquid. Use a spray bottle to apply rhubarb tea to infested plants. A very diverse garden will encourage beneficial bugs and discourage pests. Invest in a well illustrated bug book so you know which bugs to kill and which to let go.
If your rice, dog treats, pasta etc gets infested with grain moths, beetles or other bugs, keep a cinnamon stick, bay leaf or peppercorns in the food. Strong smells will deter the bugs. Peppermint repels mice. Plant it around your foundation. Use parasitic nematodes for insect control.
www.groworganic.com
www.gardensalive.com
For misquito larvae in standing water, get some BTi mosquito dunks. Ultrasonic mosquito repellers and bug zappers are counter productive. Bite Blocker is a plant based and is 97% effective for 3.5 hours. Put lavender, rosemary, yarrow and bay leaves in the dogs bed to repel fleas. Use olive oil to relieve ear mites (in your dog). After the dog's bath rinse her or him in one part vinegar and 3 parts water to restore the natural oils of the skin and brush him or her frequently so there will be less hair to clean up around your house.
And that (finally) concludes the Organic Housekeeping book. There is more suggested reading that I will put on my list. I'm not sure which book I'm going to read first.
The China Study or
Diet for a Poisoned Planet By: David Steinman or
Eat More Dirt By: Ellen Sandbeck
Use biodegradable, chlorine-free and phosphate free cleaning products. Avoid using pesticides, herbicides and fungicides. Try a rain garden to absorb more water therefore there is less runoff. Native plants are not the same as naturalized. Contact your department of natural resources for native plants to use in your yard. Use rain barrels to conserve water. If possible, have a permeable pavement driveway. For your compost, add red wriggler worms in the spring. Use non-toxic mulches, such as bark, un-dyed and untreated wood chips, wine-grape pumice, rice hulls, licorice root, and pine needles.
Do some research about which trees are native to your area, and which thrive before you go shopping. Plant deciduous trees on the south side of your home to add shade in the summer but not in the winter, to help reduce your ac and heating costs. A regional plant book will come in handy and don't choose any tree that is considered brittle or messy, there is a lot more clean up involved. Check out Wow! by Gardens Alive fertilizer, www.gardensalive.com.
For the yard, use tough lawn grasses, low-growing white Dutch Clover, chamomile, creeping thyme, English Daisy, Irish and Scotch moss, creeping speedwell for a beautiful lawn. When there is bald spot through some seed down and cover it with compost. When you water, water enough to get one inch deep to inspire the roots to grow deep. Don't over fertilize. Use compost, it will break down slowly and fertilize over time.
Some online resources to refer to:
www.gardensalive.com
www.groworganic.com
www.plantnatural.com
store.arbico-organics.com
www.wormsway.com
Garden hose should be labels "drinking water safe" your plants drink water too. Vinegar and steel wool will get rust off of garden tools. Wood handles tools, sand smooth and ass olive oil or mineral oil. Paint tools bright colors so they don't get lost in the garden or yard. Full strength vinegar or boiling water will kill weeds, but will also kill other plants so use carefully. Insecticidal spray for plants- rhubarb spray: Remove the rhubarb stems and make a pie. Put the leaves in a stockpot and cover them with water. Bring to a boil. Turn off the heat and let the pot sit and cool for an hour. Strain the leaves out of the cooled liquid. Use a spray bottle to apply rhubarb tea to infested plants. A very diverse garden will encourage beneficial bugs and discourage pests. Invest in a well illustrated bug book so you know which bugs to kill and which to let go.
If your rice, dog treats, pasta etc gets infested with grain moths, beetles or other bugs, keep a cinnamon stick, bay leaf or peppercorns in the food. Strong smells will deter the bugs. Peppermint repels mice. Plant it around your foundation. Use parasitic nematodes for insect control.
www.groworganic.com
www.gardensalive.com
For misquito larvae in standing water, get some BTi mosquito dunks. Ultrasonic mosquito repellers and bug zappers are counter productive. Bite Blocker is a plant based and is 97% effective for 3.5 hours. Put lavender, rosemary, yarrow and bay leaves in the dogs bed to repel fleas. Use olive oil to relieve ear mites (in your dog). After the dog's bath rinse her or him in one part vinegar and 3 parts water to restore the natural oils of the skin and brush him or her frequently so there will be less hair to clean up around your house.
And that (finally) concludes the Organic Housekeeping book. There is more suggested reading that I will put on my list. I'm not sure which book I'm going to read first.
The China Study or
Diet for a Poisoned Planet By: David Steinman or
Eat More Dirt By: Ellen Sandbeck
Wednesday, September 15, 2010
Basic Vegetable Marinara
So, I'm out of spaghetti sauce, but I have noodles that need eaten and meatless meatballs in the freezer. With the Spaghetti Dinner at Valley Forge approaching, I was kind of in the mood for spaghetti. I open the ever handy, Everything Vegan Cookbook, and once again find an awesome recipe, that I just happen to have all the ingredients but one on hand, and it worked with out the olives. Next time, I'll make sure to have a jar of them on hand. Anyway, here it is, yummy sauce.
4 servings
4 cloves garlic, minced
1 carrot, sliced thin (I used canned)
2 ribs celery, chopped
2 tbsp olive oil
1 28-oz can diced or stewed tomatoes (I used homemade, canned, stewed)
1 6-oz can tomato paste
1 tsp oregano (I used fresh, chopped)
1 tsp parsley
2 tbsp chopped fresh basil
2 bay leaves
1/2 cup corn (optional, but I used it)
1/2 cup sliced black olives
1 tbsp balsamic vinegar
1/2 tsp crushed red pepper flakes
1/2 tsp salt
Heat garlic, carrot and celery in olive oil over medium heat, stirring frequently for 4-5 minutes. Reduce heat to medium low, then add diced tomatoes, tomato paste, oregano, parsley, basil and bay leaves, stirring well to combine. Cover and heat for 30 minutes, stirring frequently. Add corn, olives, vinegar, pepper and salt and simmer for another 5 minutes, uncovered. Remove bay leaves before serving and adjust seasonings to taste.
4 servings
4 cloves garlic, minced
1 carrot, sliced thin (I used canned)
2 ribs celery, chopped
2 tbsp olive oil
1 28-oz can diced or stewed tomatoes (I used homemade, canned, stewed)
1 6-oz can tomato paste
1 tsp oregano (I used fresh, chopped)
1 tsp parsley
2 tbsp chopped fresh basil
2 bay leaves
1/2 cup corn (optional, but I used it)
1/2 cup sliced black olives
1 tbsp balsamic vinegar
1/2 tsp crushed red pepper flakes
1/2 tsp salt
Heat garlic, carrot and celery in olive oil over medium heat, stirring frequently for 4-5 minutes. Reduce heat to medium low, then add diced tomatoes, tomato paste, oregano, parsley, basil and bay leaves, stirring well to combine. Cover and heat for 30 minutes, stirring frequently. Add corn, olives, vinegar, pepper and salt and simmer for another 5 minutes, uncovered. Remove bay leaves before serving and adjust seasonings to taste.
Tuesday, September 14, 2010
The Easiest Black Bean Burger Recipe in the World
From The Everything Vegan Cookbook
(I used white navy beans because I was out of black beans, and I think I'll make it with white beans from now on. It was still a little crumbly even though the recipe says it won't be, but it was delicious! And once again I ate it up too fast and forgot to take a picture!)
makes 6 patties
1 15oz can black beans, drained
3 tbsp minced onions
1 tsp salt
1 1/2 tsp garlic powder
2 tsp parsley
1 tsp chili powder
2/3 cup flour
oil for pan frying
Process the black beans in a blender or food processor until halfway mashed, or mash with a fork. Add onions, salt, garlic, parsley and chili powder and mash to combine. Add flour, a little at a time, again mashing to combine. You may need a little bit more or less than 2/3 cup. Beans should stick together completely. Form into patties and pan fry in a bit of oil for 2-3 minutes on each side. Patties will appear to be done on the outside while still a bit mushy on the inside, so fry them a few minutes longer that you think you need.
(I used white navy beans because I was out of black beans, and I think I'll make it with white beans from now on. It was still a little crumbly even though the recipe says it won't be, but it was delicious! And once again I ate it up too fast and forgot to take a picture!)
makes 6 patties
1 15oz can black beans, drained
3 tbsp minced onions
1 tsp salt
1 1/2 tsp garlic powder
2 tsp parsley
1 tsp chili powder
2/3 cup flour
oil for pan frying
Process the black beans in a blender or food processor until halfway mashed, or mash with a fork. Add onions, salt, garlic, parsley and chili powder and mash to combine. Add flour, a little at a time, again mashing to combine. You may need a little bit more or less than 2/3 cup. Beans should stick together completely. Form into patties and pan fry in a bit of oil for 2-3 minutes on each side. Patties will appear to be done on the outside while still a bit mushy on the inside, so fry them a few minutes longer that you think you need.
Monday, September 13, 2010
Organic Housekeeping Chapter 8
Hazardous Materials, Fire Safety, Home Maintenance and Automotive Care
Make sure you know where your local Hazardous Waste Disposal Facility is and use it.
Let's start with Prevention:
When dealing with chemicals, no loose clothing and pull your hair back. Own a fire extinguisher. Keep flammable items away from the stove. Keep the handles of pots and pans toward the center of the stove so they don't get bumped or kids don't grab them, and don't let electrical cords dangle off the side of the counter. Don't leave hot pans on a synthetic counter, it can melt. Use pot holders made of cotton or wool. Prevent grease fires, don't overheat oil but if you have a grease fire, smother it with the pot lid, no water or anything else on top of it. The cabinet above the stove should not have anything that kids might want. Keep the oven clean and empty. If there is an oven fire, leave the door closed and turn it off. Read the instructions of any new appliance before using it. Practice safe canning techniques. No metal anything in the microwave. Furnace needs cleaned once a year. Chimney should be inspected and cleaned once a year. Malfunctioning gas appliances can produce carbon monoxide. Fix them and use carbonmonoxide detectors. Don't overload outlets. Check smoke detectors monthly. Sprinkler systems save lives and only costs $2 per square foot, a lot less then cleaning up a fire will cost.
A Fire Fighter's Dream Home:
Floor: non flammable- stone brick, concrete, or ceramic tile. Safe but not hard as rock- wood, bamboo, cork and linoleum produce less toxic smoke than other choices.
Carpet: Natural (less toxic smoke)- coir, sisal, seagrass, jute, hemp and cotton- wool is a natural fire retardant
Fabrics: choose cotton, wool, linen, ramie, hemp, bark cloth, cashmere, camel hair, alpaca, qiviut, angora, silk or leather whenever possible; leather and wool are most fire retardant
Cleaning wood decks- hose it down, sprinkle baking soda everywhere, use long-handled brush to scrub, wait 10-15 minutes then rinse off.
Car Care: Clean squashed bugs and scuff marks off with a paste of baking soda and water. Remove tar with olive oil, let soften then rub off with cloth that was dipped in olive oil. Use a clean cloth to wipe off olive oil. Light spray of vinegar and clean rad to wipe seats and belts. Polish chrome with crumpled news paper. Keep trash bag in the car.
Make sure you know where your local Hazardous Waste Disposal Facility is and use it.
Let's start with Prevention:
When dealing with chemicals, no loose clothing and pull your hair back. Own a fire extinguisher. Keep flammable items away from the stove. Keep the handles of pots and pans toward the center of the stove so they don't get bumped or kids don't grab them, and don't let electrical cords dangle off the side of the counter. Don't leave hot pans on a synthetic counter, it can melt. Use pot holders made of cotton or wool. Prevent grease fires, don't overheat oil but if you have a grease fire, smother it with the pot lid, no water or anything else on top of it. The cabinet above the stove should not have anything that kids might want. Keep the oven clean and empty. If there is an oven fire, leave the door closed and turn it off. Read the instructions of any new appliance before using it. Practice safe canning techniques. No metal anything in the microwave. Furnace needs cleaned once a year. Chimney should be inspected and cleaned once a year. Malfunctioning gas appliances can produce carbon monoxide. Fix them and use carbonmonoxide detectors. Don't overload outlets. Check smoke detectors monthly. Sprinkler systems save lives and only costs $2 per square foot, a lot less then cleaning up a fire will cost.
A Fire Fighter's Dream Home:
Floor: non flammable- stone brick, concrete, or ceramic tile. Safe but not hard as rock- wood, bamboo, cork and linoleum produce less toxic smoke than other choices.
Carpet: Natural (less toxic smoke)- coir, sisal, seagrass, jute, hemp and cotton- wool is a natural fire retardant
Fabrics: choose cotton, wool, linen, ramie, hemp, bark cloth, cashmere, camel hair, alpaca, qiviut, angora, silk or leather whenever possible; leather and wool are most fire retardant
Cleaning wood decks- hose it down, sprinkle baking soda everywhere, use long-handled brush to scrub, wait 10-15 minutes then rinse off.
Car Care: Clean squashed bugs and scuff marks off with a paste of baking soda and water. Remove tar with olive oil, let soften then rub off with cloth that was dipped in olive oil. Use a clean cloth to wipe off olive oil. Light spray of vinegar and clean rad to wipe seats and belts. Polish chrome with crumpled news paper. Keep trash bag in the car.
Wednesday, September 8, 2010
French Toast
Easy Vegan French Toast
2 bananas
1/2 c. soy milk
1 tbsp oj
1 tbsp maple syrup
3/4 tsp vanilla
1 tbsp flour
1 tsp cinnamon
1/2 tsp nutmeg
oil or vegan margarine for frying
12 slices of vegan bread
Using a blender or mixer, mix together the bananas, milk, oj, syrup and vanilla until smooth and creamy. Whisk in flour, cinnamon and nutmeg and pour into pie pan or shallow pan. Heat 1-2 tbsp margarine or oil in large skillet. Dip bread into mixture and flip, covering both sides, or spoon mixture onto bread. Fry until golden brown on both sides, about 2-3 minutes.
391 calories, 11g fat, 629mg sodium, 4g fiber, 9g protein
This was so yummy and totally replaces french toast for me. The best part- Emma liked it better than the regular french toast!
Sunday, September 5, 2010
Black Bean and Butternut Squash Chili
I forgot to take a picture, sorry. It was so delicious, we ate it all up quickly. So here's the recipe, try it!
From The Everything Vegan Cookbook
Serves 4
1 onion, chopped
2 cloves garlic, minced
2 tablespoons oil
1 medium butternut squash, chopped into chunks
2 15 oz cans black beans, drained
1 28 oz can stewed or diced tomatoes, undrained
3/4 cup water or vegetable broth
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
In a large stock pot, saute onion and garlic in oil until soft, about 4 minutes. Reduce heat and add remaining ingredients. Cover and simmer for 25 minutes. Uncover and simmer another 5 minutes.
From The Everything Vegan Cookbook
Serves 4
1 onion, chopped
2 cloves garlic, minced
2 tablespoons oil
1 medium butternut squash, chopped into chunks
2 15 oz cans black beans, drained
1 28 oz can stewed or diced tomatoes, undrained
3/4 cup water or vegetable broth
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
In a large stock pot, saute onion and garlic in oil until soft, about 4 minutes. Reduce heat and add remaining ingredients. Cover and simmer for 25 minutes. Uncover and simmer another 5 minutes.
Thursday, September 2, 2010
More Yummy Food
 |
| Apple Cinnamon Waffles From: The Everything Vegan Cookbook By: Jolinda Hackett |
 |
| Ingredients: 1 1/4 cups flour 2 tsp baking powder 1/2 tsp cinnamon 2 tsp sugar 1 cup soy milk (or rice milk) 1/2 cup applesauce 1 tsp vanilla |
 |
| In a large bowl, combine the flour, baking powder, cinnamon and sugar. Set aside. In another bowl, combine milk, applesauce, vanilla and oil. Add liquid mixture to dry ingredients, stirring just until combined; do not over mix. Carefully drop about 1/4 cup batter onto preheated waffle iron for each waffle, and cook until done. |
Easy Roasted Tomato Soup
From: The Everything Vegan Cookbook
By: Jolinda Hackett
Ingredients:
6 large tomatoes
1 small onion
4 cloves garlic
2 tbsp olive oil
1 1/3 cup soy milk
2 tbsp chopped fresh basil
1 1/2 tsp balsamic vinegar
3/4 tsp salt
1/4 tsp black pepper
Preheat oven to 425 degrees. Slice tomatoes in half and chop onion into quarters. Place tomatoes, onion and garlic on baking sheet and drizzle with olive oil. Roast in the oven for 45 minutes to 1 hour. Carefully transfer tomatoes, onion and garlic to a blender, including any juices on the baking sheet. Add remaining ingredients and puree until almost smooth. Reheat over low heat just for a minute or tow if needed, and adjust seasonings to taste. (I added more pepper)
Monday, August 30, 2010
Organic Housekeeping Chapter 7
Indoor Air Quality
Pollution Prevention is key. Good ventilation in the fire place and kitchen. No incense. Natural beeswax candles.
Radon Testing
www.epa.gov/radon/pubs/citguide.html (Environmental Protection Agency)
www.neha.org (National Environmental Health Association)
www.nsc.org/issues/radon (National Safety Council- inexpensive radon testing kits available here)
Ventilation
open windows whenever whether permits
only use strong scented products in very well ventilated areas like outside
Air Purification
Air purifiers, air conditioners and dehumidifiers
Put mechanical pleated filters in ac ducts
vacuum with HEPA filters
don't use filters treated with microban
clean gutters regularly
musty smell= mold spores
evaporative humidifier or steam vaporizer (clean with hydrogen peroxide)
Read How to Grow Fresh Air: 50 house plants that purify your home or office By: B.C. Wolverton. Top rated were: areca palm, lady palm, bamboo palm, rubber plant, Boston fern
Sounds easy to me!
Next up is hazardous materials and fire safety which I happened to know a lot about and I'm going to apologize now if I don't go into too much detail. I'm skimming since I've taken fire classes and haz mat already.
Pollution Prevention is key. Good ventilation in the fire place and kitchen. No incense. Natural beeswax candles.
Radon Testing
www.epa.gov/radon/pubs/citguide.html (Environmental Protection Agency)
www.neha.org (National Environmental Health Association)
www.nsc.org/issues/radon (National Safety Council- inexpensive radon testing kits available here)
Ventilation
open windows whenever whether permits
only use strong scented products in very well ventilated areas like outside
Air Purification
Air purifiers, air conditioners and dehumidifiers
Put mechanical pleated filters in ac ducts
vacuum with HEPA filters
don't use filters treated with microban
clean gutters regularly
musty smell= mold spores
evaporative humidifier or steam vaporizer (clean with hydrogen peroxide)
Read How to Grow Fresh Air: 50 house plants that purify your home or office By: B.C. Wolverton. Top rated were: areca palm, lady palm, bamboo palm, rubber plant, Boston fern
Sounds easy to me!
Next up is hazardous materials and fire safety which I happened to know a lot about and I'm going to apologize now if I don't go into too much detail. I'm skimming since I've taken fire classes and haz mat already.
Organic Housekeeping Chapter 6
Woo hoo, General Cleaning for the well-tempered house.
"Sick Building Syndrome" Indoor air pollution is worse than outdoor pollution. SBS is when the building actually causes people to be sick. "We can no longer act as if interior decoration is frivolous and irrelevant" Choose low-emissions furniture, carpeting, paints and varnishes, cleaning products and personal care products. So, here we will go through different products and give suggestions of low-emissions products.
Floor
Recycled wood, bamboo, natural cork, linoleum, slate, granite, brick, ceramic tile, concrete, natural rubber.
Best Carpet- wool, rugmark label means no child weavers. Or choose a low-emissions carpet that meets the Carpet and Rug Institute's Green Label criteria for indoor air quality or recycled or reconditioned carpet. Padding underneath should have a moisture barrier and made of 100% recycled material, (1) multicolored synthetic pad or (2) felted recycled (nonvirgin) wool or odor-eaters carpet cushions. Highly suggested is refurbished carpet tiles, you can replace a single tile after a bad stain, not the whole thing. Recommended manufacturers: Milliken Floorcovering, Earth Squares; C & A Floorcoverings; Green Floors; J&J Industries; Lees Carpets; Mannington Mills.
Work baking soda into carpet with a broom before vacuuming
Work salt into the carpet to keep away fleas and moth eggs
Rain wash knitted wool rugs
For bad carpet stains: spray with vinegar and wipe with dutch rubber broom and cloth
Homemade foam cleaner for spot treatment: 1/2 cup vinegar, 1 tsp dish soap in an electric mixer to foam
Easiest is prevention: no eating in carpeted rooms
Windows
Insulated window covering, Reflectix
Self-cleaning windows
www.activglass.com
www.ppg.com
www.afgglass.com
Clean with vinegar as suggested in earlier chapters
Furniture
Solid wood or ten year old furniture
Go for natural plant-based fabrics and stuffing materials
Med-dark fabrics and carpets will hide stains best
White and light colors for the bathroom
Natural Fibers and tightly woven fabrics
Felt on furniture feet
For water rings on wood: 1 tablespoon white vinegar in a cup of olive oil, clean cloth to apply, let it sit for a few minutes, then rub with a clean cloth, polish the rest of the wood with the used rag to even out the color.
Kitchen
smooth, shiny, light colored finishes
faucet- white, gun-metal or satin
The Whole House
smooth and washable paints- water-based (latex) paint with low VOC
Reflective insulated paints (at least for the bathrooms)
www.hytechsales.com
www. heatshield-r20.com
www.koolcoat.com
Large rubber backed mats at all entrances
Keep a shoes off policy
Dusting- use a few drops of oil in a 1/4 cup of vinegar
"Sick Building Syndrome" Indoor air pollution is worse than outdoor pollution. SBS is when the building actually causes people to be sick. "We can no longer act as if interior decoration is frivolous and irrelevant" Choose low-emissions furniture, carpeting, paints and varnishes, cleaning products and personal care products. So, here we will go through different products and give suggestions of low-emissions products.
Floor
Recycled wood, bamboo, natural cork, linoleum, slate, granite, brick, ceramic tile, concrete, natural rubber.
Best Carpet- wool, rugmark label means no child weavers. Or choose a low-emissions carpet that meets the Carpet and Rug Institute's Green Label criteria for indoor air quality or recycled or reconditioned carpet. Padding underneath should have a moisture barrier and made of 100% recycled material, (1) multicolored synthetic pad or (2) felted recycled (nonvirgin) wool or odor-eaters carpet cushions. Highly suggested is refurbished carpet tiles, you can replace a single tile after a bad stain, not the whole thing. Recommended manufacturers: Milliken Floorcovering, Earth Squares; C & A Floorcoverings; Green Floors; J&J Industries; Lees Carpets; Mannington Mills.
Work baking soda into carpet with a broom before vacuuming
Work salt into the carpet to keep away fleas and moth eggs
Rain wash knitted wool rugs
For bad carpet stains: spray with vinegar and wipe with dutch rubber broom and cloth
Homemade foam cleaner for spot treatment: 1/2 cup vinegar, 1 tsp dish soap in an electric mixer to foam
Easiest is prevention: no eating in carpeted rooms
Windows
Insulated window covering, Reflectix
Self-cleaning windows
www.activglass.com
www.ppg.com
www.afgglass.com
Clean with vinegar as suggested in earlier chapters
Furniture
Solid wood or ten year old furniture
Go for natural plant-based fabrics and stuffing materials
Med-dark fabrics and carpets will hide stains best
White and light colors for the bathroom
Natural Fibers and tightly woven fabrics
Felt on furniture feet
For water rings on wood: 1 tablespoon white vinegar in a cup of olive oil, clean cloth to apply, let it sit for a few minutes, then rub with a clean cloth, polish the rest of the wood with the used rag to even out the color.
Kitchen
smooth, shiny, light colored finishes
faucet- white, gun-metal or satin
The Whole House
smooth and washable paints- water-based (latex) paint with low VOC
Reflective insulated paints (at least for the bathrooms)
www.hytechsales.com
www. heatshield-r20.com
www.koolcoat.com
Large rubber backed mats at all entrances
Keep a shoes off policy
Dusting- use a few drops of oil in a 1/4 cup of vinegar
Organic Housekeeping Chapter 5
I'll be honest, this book is a little lengthy and has a whole lot of information, it kinda reminds me of a text book sometimes. At the same time, I am so excited to get my house free of these chemicals, and go more organic, while saving money and hopefully helping my husbands allergies and asthma! So, the Laundry chapter, was way long and a lot to handle. And to be honest I skimmed through the different types of fabric and how to wash each because if it can't go with all the rest, I'd rather not own it. If we're making things more complicated, and adding more steps than I'm not used to, I'm out. I read tags of clothing when it's new, and dry clean only if I must, or hand wash if I think the color will spread, but everything else gets washed pretty much the same. But here goes her suggestions.
The best washing machine: ASKO, uses less water and less energy. Use an extra spin cycle and less dryer time, dryers eat energy. Get a dryer with a moisture sensor, so it stops when the clothes are dry. Go further than looking for energy star, compare the amount of water used and energy needed. Make sure to empty the lint in your dryer every time you use it and get sheet metal exhaust pipes that you clean once a year. It will save you from dryer fires. Warm/cold cycle uses less energy.
Sort laundry by color: (1) white and light pastels (2) black, blue (3) red, pink, orange and purple
Sort delicates from tough fabrics
Sort (1) filthy clothes (2) nasty work clothes (3) kitchen laundry (4) cleaning rags (5) fuzzy items
"If it ain't dirty, don't wash it."
Only true laundry soap left on the market is Fels Naptha. Detergents have a lot of harmful additives. Alkphenol ethoxylates, phosphates, sodium hypochlorite, fragrances and perfumes, chlorine, fabric brighteners, petroleum products and dyes. For allergy prone people and babies use unscented. Useful website- www.greenmercantile.com. For liquid detergent: Restore Laundry detergent or Shaklee's Liquid-L laundry concentrate. For powder: Earth Friendly ECOS powder, Natural Choices Oxyprime or Country Save.
The life of a Snow Whites shirt should go as follows: Snow White dress shirt to functionally white office shirt to off-white work shirt to gardening shirt to paint shirt to rag to the compost bucket or trash. First for whites with stains try color reducers like RIT Color Remover or RIT white wash. If the alternative is trash for colored clothes try color remover. For cooking grease also try color remover. Use cold water wash for the wash cycle except for greasy clothes and rags.
Protein based stains (food, mud, vomit, blood) soak in cold water and dish detergent or liquid laundry detergent. For sweat stains soak in a bucket of warm water and a cup of vinegar or soak in hydrogen peroxide for a half hour. For oil based stains (food grease, machine oil) use a paste of powder detergent and water and rub. For cooking oil use dish detergent. Veggie pigment (red wine, beer, fruit, ketchup, coffee) wash in hot water with detergent. Table linens: stretch over a bowl and pour boiling water through it.
Dry cleaning: www.hangersdrycleaning.com or www.greenearthcleaning.com for find a place near you. Liquid carbon dioxide is the preferred method and runner up is silicone based solvent.
The best type of clothes to buy are plant fibers, cotton, linen, ramie, rayon or acetate.
Cloth diapers: 3 or 4 dozen. Soak the diapers in a pail of water and vinegar with a lid as soon a you remove them from the baby (obviously rinse or scrape out solids first). When the bucket is full: 1st spin cycle to remove access water. 2nd heavy clothes setting and hot water, detergent and vinegar in the rinse cycle. Hang dry plastic part and cotton fryer setting for the cloth.
Baby clothes: stains- soak in cold water and detergent. Rub milk stains with baking soda and water.
And if that's not enough, you'll have to read the book yourself. There is more, I just didn't find the rest very relevant to my cleaning habits.
The best washing machine: ASKO, uses less water and less energy. Use an extra spin cycle and less dryer time, dryers eat energy. Get a dryer with a moisture sensor, so it stops when the clothes are dry. Go further than looking for energy star, compare the amount of water used and energy needed. Make sure to empty the lint in your dryer every time you use it and get sheet metal exhaust pipes that you clean once a year. It will save you from dryer fires. Warm/cold cycle uses less energy.
Sort laundry by color: (1) white and light pastels (2) black, blue (3) red, pink, orange and purple
Sort delicates from tough fabrics
Sort (1) filthy clothes (2) nasty work clothes (3) kitchen laundry (4) cleaning rags (5) fuzzy items
"If it ain't dirty, don't wash it."
Only true laundry soap left on the market is Fels Naptha. Detergents have a lot of harmful additives. Alkphenol ethoxylates, phosphates, sodium hypochlorite, fragrances and perfumes, chlorine, fabric brighteners, petroleum products and dyes. For allergy prone people and babies use unscented. Useful website- www.greenmercantile.com. For liquid detergent: Restore Laundry detergent or Shaklee's Liquid-L laundry concentrate. For powder: Earth Friendly ECOS powder, Natural Choices Oxyprime or Country Save.
The life of a Snow Whites shirt should go as follows: Snow White dress shirt to functionally white office shirt to off-white work shirt to gardening shirt to paint shirt to rag to the compost bucket or trash. First for whites with stains try color reducers like RIT Color Remover or RIT white wash. If the alternative is trash for colored clothes try color remover. For cooking grease also try color remover. Use cold water wash for the wash cycle except for greasy clothes and rags.
Protein based stains (food, mud, vomit, blood) soak in cold water and dish detergent or liquid laundry detergent. For sweat stains soak in a bucket of warm water and a cup of vinegar or soak in hydrogen peroxide for a half hour. For oil based stains (food grease, machine oil) use a paste of powder detergent and water and rub. For cooking oil use dish detergent. Veggie pigment (red wine, beer, fruit, ketchup, coffee) wash in hot water with detergent. Table linens: stretch over a bowl and pour boiling water through it.
Dry cleaning: www.hangersdrycleaning.com or www.greenearthcleaning.com for find a place near you. Liquid carbon dioxide is the preferred method and runner up is silicone based solvent.
The best type of clothes to buy are plant fibers, cotton, linen, ramie, rayon or acetate.
Cloth diapers: 3 or 4 dozen. Soak the diapers in a pail of water and vinegar with a lid as soon a you remove them from the baby (obviously rinse or scrape out solids first). When the bucket is full: 1st spin cycle to remove access water. 2nd heavy clothes setting and hot water, detergent and vinegar in the rinse cycle. Hang dry plastic part and cotton fryer setting for the cloth.
Baby clothes: stains- soak in cold water and detergent. Rub milk stains with baking soda and water.
And if that's not enough, you'll have to read the book yourself. There is more, I just didn't find the rest very relevant to my cleaning habits.
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