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.

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!

From V Cuisine By: Angeline Linardis

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

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.

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.

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.
  

French Toast

From: Everything Vegan Cookbook
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!

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.

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)