tag:blogger.com,1999:blog-62652597573081051222024-03-13T07:54:36.210-07:00Once A Week VeganWe are FIVE friends committed to eating vegan one day a week. We invite you to join us, find a recipe or two here to get you started and share your vegan day experience with us.Anonymoushttp://www.blogger.com/profile/04516228383672051397noreply@blogger.comBlogger428125tag:blogger.com,1999:blog-6265259757308105122.post-6582840849676557482013-06-11T16:07:00.000-07:002013-06-16T12:35:06.156-07:00Teriyaki Stir Fry<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-w5s8rThreqM/UbepQ5VokII/AAAAAAAACts/bUKwaOwCLKE/s1600/summer.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="126" src="http://3.bp.blogspot.com/-w5s8rThreqM/UbepQ5VokII/AAAAAAAACts/bUKwaOwCLKE/s320/summer.jpg" width="320" /></a></div>
Well it looks like summer has finally decided to stick around. Warm, sunny days make me think about quick, easy food that doesn't tie me to the kitchen any longer than about five minutes. Those of you who have read my blogs for some time know how much I detest being in the kitchen, let alone having to cook.<br />
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That's why I have a summer arsenal of recipes that are strictly for days too warm to be comfortable and for me, that's anything over 78 degrees. What can I say? I hate to sweat.<br />
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Last post I shared a favorite summer recipe and now I'm going to do it again. <br />
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This is a simple meal and there are probably a hundred versions of it all over the world. This is my vegan version and even if I say so myself, it's doggone good. That's what I think and so did the couple I served it to a few nights ago. We licked the wok clean. Next time I'll make more.<br />
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<b>TERIYAKI STIR FRY</b><br />
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<b><a href="http://4.bp.blogspot.com/-p-lE--bznDs/Ub4PVq99xEI/AAAAAAAACuA/PhTBY6QrH7s/s1600/DSC03058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="http://4.bp.blogspot.com/-p-lE--bznDs/Ub4PVq99xEI/AAAAAAAACuA/PhTBY6QrH7s/s200/DSC03058.JPG" width="200" /></a></b></div>
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4 quarts of boiling water</div>
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2-3 Tbs. olive oil</div>
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1/3 cup of teriyaki sauce</div>
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4 cups assorted vegetables, cut into 2" pieces<br />
Fresh ginger root, about 1/2 tsp. grated<br />
A couple splashes of soy sauce</div>
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1/2 package udon or chinese noodles</div>
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<a href="http://4.bp.blogspot.com/-OPhX2ET1HmI/Ubd2C6CfpcI/AAAAAAAACtE/DCrBKKpMKGI/s1600/udon+noodles.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="113" src="http://4.bp.blogspot.com/-OPhX2ET1HmI/Ubd2C6CfpcI/AAAAAAAACtE/DCrBKKpMKGI/s200/udon+noodles.jpg" width="200" /></a></div>
Put the water on to boil as if you were going to cook pasta. When it reaches a rolling boil, add the noodles, but keep your eye on them. They cook in 5 minutes. </div>
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For this recipe, you can use any vegetables you like.<br />
I had on hand green beans, celery, red pepper, snow peas, zucchini, onions, bean sprouts and mushrooms. </div>
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Add the oil to your wok or any large skillet. I like my wok because it does such a good job of stir frying. If you don't have a wok, use the biggest pan you have so the vegetables will fry and not steam because they are all on top one another. Add the vegetables in order of which take the longest to cook. For me, the green beans and celery went in first, followed by everything else. </div>
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I cooked the vegetables until they were almost done, but still a bit crunchy. If you like them another way, cook them shorter or longer. </div>
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When the stir fried vegetables are how you like them, dump the drained noodles into the wok. Then add the teriyaki sauce, the splashes of soy sauce, and the grated ginger. Let everything in the wok cook together for about 2 minutes, stirring it up from the bottom so everything is coated in the sauce.</div>
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<a href="http://1.bp.blogspot.com/-8Wz0kPL2m84/Ubd1cmbg_iI/AAAAAAAACss/0Kg05SFOYag/s1600/ginger+root.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-8Wz0kPL2m84/Ubd1cmbg_iI/AAAAAAAACss/0Kg05SFOYag/s1600/ginger+root.jpg" /></a>Eat till it's all gone and try not to moan over how good it tastes.<br />
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A note concerning fresh ginger: We all know it goes bad fast so here is my way of keeping it until it's all used up. Bring the <br />
<a href="http://2.bp.blogspot.com/-Yz-mw-UgKp0/UbeoJrTGbII/AAAAAAAACtc/j8prqPFbWUo/s1600/microplane.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Yz-mw-UgKp0/UbeoJrTGbII/AAAAAAAACtc/j8prqPFbWUo/s1600/microplane.jpg" /></a>knob home, put it in a zip lock bag, unpeeled, and toss it in the freezer in a place where you'll easily find it. Then when a recipe calls for fresh ginger, don't bother with defrosting. Just get out your microplane and grate what is basically "ginger snow" into your recipe. Put the frozen knob back in the freezer. You'll never have to throw away another piece of ginger.<br />
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<span style="font-size: x-small;">Another side note: Since I eat vegan all the time, I am not paranoid of getting protein in every meal. If desired, you can always stir in tofu or tempeh or seitan. </span></div>
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Serves 3-4<br />
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Anonymoushttp://www.blogger.com/profile/04516228383672051397noreply@blogger.com1tag:blogger.com,1999:blog-6265259757308105122.post-58563853278711945252013-05-29T22:11:00.000-07:002013-05-30T07:10:41.601-07:00Summer Salad You Won't Forget <div dir="ltr" style="text-align: left;" trbidi="on">
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Have you ever received a phone call where the person on the other end barely let you get out a "hello" before they started talking? Well, that's what happened to me two weeks ago. "All the cousins are getting together," my sister said, "and we're coming to your house. We're having a potluck and the theme is picnic. We'll be there by one in the afternoon. See ya"<br />
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Truthfully, the call wasn't quite that terse, but almost. <br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-co1OXVHPj5k/UabQdbsxnSI/AAAAAAAACpg/o_mvSv_SVZQ/s1600/sister+on+phone.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="192" src="http://1.bp.blogspot.com/-co1OXVHPj5k/UabQdbsxnSI/AAAAAAAACpg/o_mvSv_SVZQ/s200/sister+on+phone.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"We're coming to your house for potluck"</td></tr>
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I hadn't seen my two sisters for many months because of health problems in their families and the cousin who is like a brother to me had nearly disappeared off my radar--even though he only lives about two hours away. All told, I was happy we who were related as well as the spouses would all be together again, even if for only half a day.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-D4xuVU1xhuU/UabQA6PvmXI/AAAAAAAACpY/WPsKMnFsJpA/s1600/pot+luck+table.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="154" src="http://2.bp.blogspot.com/-D4xuVU1xhuU/UabQA6PvmXI/AAAAAAAACpY/WPsKMnFsJpA/s200/pot+luck+table.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Picnic spread across the table. Yumm.</td></tr>
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While my family supports my being vegan, I've always asked them not to take that into consideration when planning meals. So I set my mind to thinking about what kind of dish I'd prepare that I'd like and they would too. I finally decided on a bean salad unlike any other I've ever eaten. It's a recipe I received decades ago from a neighbor, yet I seldom make it because it makes so much I could just about feed an army. Then again, I figured the small army coming to my home might like it, so I dug my old, beat up recipe box out of the cupboard and began scrounging for the recipe. (I really should get these files in order.)<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-3JH6yqufovc/UabPsJUWkaI/AAAAAAAACpI/sPfBEaTGJpE/s1600/family+gathering.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="148" src="http://4.bp.blogspot.com/-3JH6yqufovc/UabPsJUWkaI/AAAAAAAACpI/sPfBEaTGJpE/s200/family+gathering.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Family potluck--always a fun time.</td></tr>
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The salad was a huge hit. Two of the relatives even asked for the recipe. I fully intended to email it to them when I thought to myself: maybe my vegan blog pals would like it too. So it is that I wish to share with you one of the best summer salads I've ever eaten. It's even safe to take on a picnic. And to leave out of the cooler. It's right up there on the top of the summer safe picnic scale. Even more, it's doggone good. I hope you like it as much as all the others I've ever served it to.<br />
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<b>MARINATED BEAN SALAD</b></div>
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1 16 oz. can kidney beans</div>
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1 16 oz. can cut green beans</div>
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1 16 oz. can garbanzo beans</div>
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1 16 oz. can black-eyed peas</div>
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Dump all beans into a sieve or colander and rinse well with cold water. Allow them to drain well before putting them into a large bowl.</div>
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Add:</div>
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2 1/2 cups chopped celery</div>
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1 c. finely minced parsley</div>
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1 whole bunch of green onions, sliced, both white and green parts</div>
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1 small jar of stuffed green olives</div>
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1 small can of sliced black olives</div>
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Make the marinade:</div>
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1/2 cup olive oil</div>
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1/2 cup red wine vinegar</div>
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1 tsp. salt</div>
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1/4 tsp. black pepper</div>
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2 Tbs. brown sugar</div>
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1 garlic clove, mashed</div>
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Mix thoroughly and pour over the beans, vegetables, herbs, and olives.</div>
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Refrigerate for at least two days to allow the spices to infuse the bean mixture and everytime you pass the frig, give the beans a good stir to redistribute them from the top to the bottom so everything eventually gets coated with the marinade. This is not a make it and eat it dish.</div>
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Serves a small Army (about 12)</div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-UXR07JD5d00/UabcV-vRXUI/AAAAAAAACps/EkLt5FIJsAw/s1600/DSC03021.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="258" src="http://1.bp.blogspot.com/-UXR07JD5d00/UabcV-vRXUI/AAAAAAAACps/EkLt5FIJsAw/s320/DSC03021.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All that was left in the bottom of my 2 1/2 quart bowl was<br />
this little bit and I had to diligently scrape it all<br />
together so you could see the ingredients. If I'd been<br />
wise, I'd have taken its photo before we ate.</td></tr>
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Anonymoushttp://www.blogger.com/profile/04516228383672051397noreply@blogger.com0tag:blogger.com,1999:blog-6265259757308105122.post-56292721990265836142013-02-12T15:13:00.001-08:002013-02-12T15:13:23.187-08:00Going Raw--But Not Completely<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3wzfW8YwPxvx6ueKGriM0FtSW2H3rQMfnYQjV730GxdXOZ5Ou0d65ytmhR6BNslLjBoCrzzy9c801Pl9jBwhfpcztu9b0DgHuxXGUJMju_7CDcCL-qEAaeO5ejz4C6FS_WUCqWsiMmaUV/s1600/vegan+food+pyamid.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3wzfW8YwPxvx6ueKGriM0FtSW2H3rQMfnYQjV730GxdXOZ5Ou0d65ytmhR6BNslLjBoCrzzy9c801Pl9jBwhfpcztu9b0DgHuxXGUJMju_7CDcCL-qEAaeO5ejz4C6FS_WUCqWsiMmaUV/s320/vegan+food+pyamid.jpg" width="320" /></a></div>
It's been two years since my doctor prescribed a vegan diet in order to keep me out of more intestinal surgeries and hospital stays for a twisted colon. In those two years, I've not been anywhere near the hospital, though I have had to suffer through some painful episodes due to eating too many raw fruit and vegetables. Especially carrots and apples, though broccoli and cauliflower tend to be culprits too.<br />
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Because some of my favorite fresh foods were giving me untold pain, I discussed the situation with my internal medicine doctor who's simple remedy was to eat nothing raw. Whatever went into my mouth must be cooked. If a green salad agreed with me, I could eat it in small portions. Thankfully, lettuce didn't send me into nearly unbearable waves of abdominal spasms, which on a scale of 1 to 10 was right up there with the labor pains just prior to giving birth.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-sEKKWQJ8n6Q/URrGR32ySHI/AAAAAAAACIo/KF8aE7HEpP0/s1600/jack+lalane+juicer.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="192" src="http://1.bp.blogspot.com/-sEKKWQJ8n6Q/URrGR32ySHI/AAAAAAAACIo/KF8aE7HEpP0/s200/jack+lalane+juicer.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What isn't shown is the trash bin on the<br />backside of the juicer. All the fiber gets<br />stored there, ready to be discarded.</td></tr>
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There was a time, many years ago, before I was diagnosed with irritable bowel syndrome, that nothing stayed down, resulting in my losing 45 pounds in three months. I was sick all the time, afraid to eat, and losing hope that I'd ever be well again. That was when my daughter suggested that I try a juice diet. I figured I had nothing to lose so I purchased a Jack LaLanne juicer and set about drinking my fruits and vegetables. It took a while but I eventually got better. Well enough to consider myself almost as good as new.<br />
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But it didn't last. Four intestinal surgeries later and at least a half dozen hospital stays due to a twisted colon, I was at my wit's end, wondering how I would survive when food had become my enemy. It was during my last hospital stay that the attending doctor called in a specialist that I'd never seen before and knew nothing about. He turned out to be a God-send. With descriptions and hand-drawn pictures of what was happening in my intestinal system, he explained everything in great detail and then informed me that if I wanted to get well and live a normal life, I needed to eat a vegan diet.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOVn7ADDDPTefM7_gzJxIb9yx0jD5brVcfiYg91Uo3W19EIZniqfRmdunDmSwm5kPqBbOghAg3tnvX8ofxSSdPE81s1UAJ5XMvClE-4DAiUZe0wVQ7IeNa6hvcnhiNKu4U1rglCmwiuYg6/s1600/healthy+food+heart.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOVn7ADDDPTefM7_gzJxIb9yx0jD5brVcfiYg91Uo3W19EIZniqfRmdunDmSwm5kPqBbOghAg3tnvX8ofxSSdPE81s1UAJ5XMvClE-4DAiUZe0wVQ7IeNa6hvcnhiNKu4U1rglCmwiuYg6/s200/healthy+food+heart.jpg" width="192" /></a></div>
I didn't have the slightest hope that it would work. I have to say that there could be no bigger skeptic on the planet than I was. It must have showed in my face because he smiled at me and made me promise to give veganism a go. I tried to tell him that every doctor before him had sent me home to a soft diet free of nuts and seeds and anything full of fiber because they would only make me sick and I'd be back in the hospital again. Maybe even in surgery. He just smiled and asked me to give his plan a try. So I promised--and went home to a whole new way of eating.<br />
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During the past two years I have lost weight, had more energy, saw a great improvement in my skin, and generally considered myself to be well. I stayed away from many fruits and vegetables that I really liked unless they were cooked. Every so often I'd eat an apple or a handful of carrots and always paid the price. That's when the vomiting would begin again. And the "labor pain" like spasms. And the fear that somehow I'd end up back in the hospital again. I can't begin to explain how thankful I am that that hasn't happened.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-xPMXZl3HK_o/URrINoJFUlI/AAAAAAAACJY/xfBmIvx8i5M/s1600/juicer+waste+bin.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="126" src="http://4.bp.blogspot.com/-xPMXZl3HK_o/URrINoJFUlI/AAAAAAAACJY/xfBmIvx8i5M/s200/juicer+waste+bin.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Juicing carrots makes a great drink,<br />but the fiber, which my body needs,<br />gets thrown into the juicer trash bin.</td></tr>
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My daughter suggested that I get my juicer out of the cupboard and begin juicing once again. But I knew that all that fiber the doctor insisted I needed would go into the trash because that's what a juicer does--extracts the juice and throws the fiber into the discard bin. If you've ever juiced, you know exactly what I'm talking about. According to the internist, that fiber was health and life to my body and had to be in my daily diet.<br />
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So it was that I began thinking about going "raw." And knowing that I couldn't just sit down with an apple and a bunch of carrots and a dozen or so green beans (a real favorite) or even some fresh snow peas tossed into my salad, I began thinking about purchasing an extractor--a machine that would turn all the fruits and vegetables I loved into a healthy drink while leaving the fiber intact. The more I thought about it, the better the idea sounded. I spent a couple of months considering whether the purchase would be worth while or simply a waste of money. If you've priced extractors, you know they are expensive. So I did my homework and ended up buying a Nutri-Bullet, mostly because Consumer Report gave it such a high rating and it was the least costly of the lot.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-jySZoEp8BSw/URrGdTTSZ1I/AAAAAAAACI0/W2J8RBdtJJQ/s1600/nutri+bullet.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="190" src="http://2.bp.blogspot.com/-jySZoEp8BSw/URrGdTTSZ1I/AAAAAAAACI0/W2J8RBdtJJQ/s200/nutri+bullet.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I'm anxious to see if turning whole<br />fruits and vegetables into a drink that<br />includes all the fiber gives me an<br />added boost, more energy, and a<br />general feeling of well being. I'll keep<br />you posted. </td></tr>
</tbody></table>
I suppose you're wondering why I've told you all of this. Simply because the machine came yesterday and is now sitting on my kitchen counter, waiting to turn broccoli and carrots and apples and grapes and almonds and flax seed and bananas and spinach and anything else I can think of into a vitamin-packed, super food antioxidant drink rich in fiber and nutrients juice that I'm convinced will make my tummy happy instead of sick.<br />
<br />
I've decided to take you along on the journey. I'll let you know how things go, which raw food recipes taste the best, how easy the appliance is to use, and if I consider the purchase money well spent. If this subject intrigues you, or if you've had intestinal problems yourself, then come along for the ride. And while there is no way I intend to go completely "raw," I'm looking forward to seeing if amplifying my vegan diet with the liquid of fruits and vegetables I know and love makes any difference in my daily life.<br />
<br />
Stay tuned....<br />
<br />
<br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/04516228383672051397noreply@blogger.com0tag:blogger.com,1999:blog-6265259757308105122.post-78708969728159676522012-11-30T02:52:00.001-08:002013-09-14T19:09:06.785-07:00Tamale Pie , Vegan Veggilicious<div dir="ltr" style="text-align: left;" trbidi="on">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-NxvrybFE8vA/ULUK2q5XXPI/AAAAAAAACFU/nYjLYUC3MOk/s1600/christmas+church.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="148" src="http://2.bp.blogspot.com/-NxvrybFE8vA/ULUK2q5XXPI/AAAAAAAACFU/nYjLYUC3MOk/s200/christmas+church.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">This pictures reminds me so much of the<br />small rural Minnesota town where I<br />grew up. No horse carriages or sleighs<br />in the 1940's, but the rest seems so<br />familiar I just had to show it.</span></td></tr>
</tbody></table>
With Christmas sneaking up on us, most moms I know have swung into overdrive. Even all the grandmas I know, though our overdrive should really be called mini drive because that's how we get around--a mini bit at a time. Even so, nightly dinners that are fast and easy are the name of the game from now until next year because stopping at the nearest fast food chain or ordering up a pizza doesn't work for most vegans. Toward that end, I've been going through my recipe box of family favorites to find those easy hot dishes I could make vegan without giving up taste.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0C6RuFZGBqBbHXR-zsyn8Cw9R2S7JZeXRyFcoTkrJPRynk4mj1AYKs4sroJuFMYvltuJh4iuP24kTs7CBp1llSUoLEMdTfUj7mt-b-BiMSr0N_cBPQ13uJPLE6tlxLFlsIAGlKysqXQ/s1600/grandma+in+the+kitchen.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0C6RuFZGBqBbHXR-zsyn8Cw9R2S7JZeXRyFcoTkrJPRynk4mj1AYKs4sroJuFMYvltuJh4iuP24kTs7CBp1llSUoLEMdTfUj7mt-b-BiMSr0N_cBPQ13uJPLE6tlxLFlsIAGlKysqXQ/s200/grandma+in+the+kitchen.jpg" width="164" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My dresses are shorter and my<br />
hair is gray. Otherwise, glasses and<br />
all, this could be me.</td></tr>
</tbody></table>
By now you know that I only post recipes that receive my seal of approval and this one does. It's fast, bakes in the oven so there's no standing over a hot stove, and prep work is minimal. By now you also know how much I hate being in the kitchen and always have, so my recipes are generally fast and dirty, taking up almost none of my precious time. After all, there are quilts to finish, knitted scarves to get done, aprons and hot pads that need their bias bindings sewn on, and then there's all that wrapping and mailing looking me in the face.<br />
<br />
Phew, just writing it all down makes me tired. I'm going to take a nap.<br />
<br />
Back again with the rest of the story. Yesterday I grabbed my decrepit 40 year old recipe box and spent some figuring out which favorite casseroles could be easily veganized. My eyes stopped at Tamale Pie and since the day was chilly, I figured it would be belly warmer. Now I don't always come up with a re-worked recipe winner the first go-around, but this time it worked. I hope it works for you too. Let me know what you think.<br />
<br />
<br />
<div style="text-align: center;">
<b>TAMALE PIE</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-htO6EPCa6Z0/ULUMz2X8GmI/AAAAAAAACFk/nDafqsjKHtY/s1600/tamale+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-htO6EPCa6Z0/ULUMz2X8GmI/AAAAAAAACFk/nDafqsjKHtY/s1600/tamale+pie.jpg" /></a></div>
<br />
<br />
2 Tbs. vegetable oil<br />
2 cups of corn, fresh or frozen<br />
1 small onion, chopped<br />
1 green bell pepper, diced<br />
1 roasted red pepper, diced (I used jarred)<br />
2 garlic cloves, minced<br />
1/2 jalapeno, minced, ribs and seeds removed<br />
1 can black beans, drained and rinsed<br />
1 can refried beans<br />
1 cup water or vegetable stock<br />
1 cup salsa, (I'm addicted to La Victoria)<br />
1 small can sliced black olives<br />
1 Tbs. chili powder<br />
1 Tbs. ground cumin<br />
1 tsp. Worcestershire sauce<br />
1 cup vegan cheddar cheese<br />
Salt and pepper to taste<br />
Add more water or vegetable broth if the mixture is too thick to spread easily.<br />
<br />
Put the vegetable oil in a large fry pan.<br />
Add the onion, bell pepper, roasted red pepper and all the spices.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-5hAE-cELMZ0/ULUNpmg3kVI/AAAAAAAACF0/V9CiC2T4YgY/s1600/la+victoria+salsa+mild.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-5hAE-cELMZ0/ULUNpmg3kVI/AAAAAAAACF0/V9CiC2T4YgY/s1600/la+victoria+salsa+mild.jpg" /></a></div>
Cook on medium heat until the fresh vegetables are limp. Then add both cans of beans along with the corn, salsa, olives, garlic, stock, and Worcestershire sauce. Cook till all the ingredients are blended. I used my potato masher to make sure everything jammed together quickly. I'm not against helping things along so I can get out of the kitchen quickly. When everything looks homogeneous, turn off the heat, cover the pan and ignore it for now.<br />
<br />
Now it's time to make the substitute tamale dough.<br />
<br />
Into a bowl put:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-M_FPCStfKYU/ULUOMCwpc6I/AAAAAAAACGE/kIN6qcUTJlw/s1600/yellow+corn+meal.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-M_FPCStfKYU/ULUOMCwpc6I/AAAAAAAACGE/kIN6qcUTJlw/s1600/yellow+corn+meal.jpg" /></a></div>
1 cup corn meal, (I always use Albers as I think it has the best taste)<br />
1 cup flour<br />
1/4 cup sugar<br />
1 Tbs. baking powder<br />
1 tsp. salt<br />
Set aside for now.<br />
<br />
Into another bowl put:<br />
<br />
<br />
1 cup non-dairy milk (I used unsweetened soy)<br />
1/3 cup vegetable oil<br />
Mix together and set aside.<br />
<br />
Use your coffee bean grinder to turn 1 Tbs. flaxseed into powder. Move the ground seeds to a bowl and add 1 Tbs. water. Stir together and then set the mixture aside for 5 minutes. This is one of the egg substitutes that works quite well. If you don't have flaxseed, you can substitute 1/4 cup unsweetened applesauce, but the cornmeal mixture will taste a little sweet.<br />
<br />
Pour the flaxseed mixture into the bowl of liquids and mix them together. Now add the dry ingredients in 2 increments. Mix by hand. You will have some lumps. That is normal. Overmixing will make a tough cornbread that even the dog can't chew.<br />
<br />
Grease a medium sized casserole dish and pour about half of the cornmeal mixture on the bottom. Spread out thinly. Top that with the bean/vegetable mixture and pat down smoothly.<br />
<br />
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<a href="http://2.bp.blogspot.com/-Dk80m1idk3s/ULUNMGSQEFI/AAAAAAAACFs/bNxb_muEJcI/s1600/vegan+chedder.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Dk80m1idk3s/ULUNMGSQEFI/AAAAAAAACFs/bNxb_muEJcI/s1600/vegan+chedder.jpg" /></a></div>
Spread the vegan cheddar cheese over the top and then pour the remaining cornmeal mixture over that. <br />
<br />
Bake uncovered for 30-40 minutes at 350degrees or until the top is a light brown. Let stand a few minutes before cutting into serving pieces.<br />
<br />
Serves 4-6 hearty appetites.<br />
<br />
While this recipe sounds complicated, it's really quite easy. You will use a lot of bowls but the dishwasher can take care of washing and drying them. Believe me when I say this recipe is fast, for then it must be so. You know how much I hate being in the......well, you know.<br />
<br />
<br />
<br />
<i>Another idea:</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Ftm6B_C49II/ULiOuZMVKYI/AAAAAAAACGo/Y32p2bk_9zM/s1600/fritos.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="183" src="http://3.bp.blogspot.com/-Ftm6B_C49II/ULiOuZMVKYI/AAAAAAAACGo/Y32p2bk_9zM/s200/fritos.jpg" width="200" /></a></div>
<i><br /></i>
<i>If you'd prefer to make this recipe even easier, use a small bag of Frito's as a substitute tamale dough. Lay the bag on the counter and give it a good crush, breaking up the Frito's at least by half. Now pour half of the bag on the bottom of the pan and the rest of the bag atop the whole thing before baking it. I mention SMALL bag as compared to a personal size bag. Personal size simply does not have enough chips to do the job.</i><br />
<br />
<br />
<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvHX9M4vnPdfU2UB0GGsMW3cMkC5YdfPzK0VbZg2gEmyJWto5xmmMhaFqKL7bXXlHpRNrVTng0N3ih_YiWqlGsB0bJHZTJluMZIrn2bhpSkfVtK2Lo64AjGM6AAX47KRpSM1VglN6XASd/s1600/i+cook+to+make+smoke+alarm+work.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvHX9M4vnPdfU2UB0GGsMW3cMkC5YdfPzK0VbZg2gEmyJWto5xmmMhaFqKL7bXXlHpRNrVTng0N3ih_YiWqlGsB0bJHZTJluMZIrn2bhpSkfVtK2Lo64AjGM6AAX47KRpSM1VglN6XASd/s1600/i+cook+to+make+smoke+alarm+work.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You're probably laughing because you think I'm joking!</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/04516228383672051397noreply@blogger.com1tag:blogger.com,1999:blog-6265259757308105122.post-21522331584270863192012-11-23T18:20:00.002-08:002012-11-26T15:22:48.478-08:00Raid The Cupboard Vegan Christmas Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-FJSARc6ciIU/ULAgm2Bd_2I/AAAAAAAACEw/faH5ACHxoac/s1600/table+full+of+cookies.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="161" src="http://4.bp.blogspot.com/-FJSARc6ciIU/ULAgm2Bd_2I/AAAAAAAACEw/faH5ACHxoac/s200/table+full+of+cookies.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mom baked all year long, but only<br />
at Christmas did she turn out an array<br />
of cookies that made we three<br />
sisters drool.</td></tr>
</tbody></table>
It seems that every family has it's favorite cookie. My sister-in-law adores Snickerdoodles and two of my seven grandkids think they are the only cookie worth making. My husband loved all cookies and it mattered not what they were made of. Somehow, he managed to get his large hand in and out of our cookie jar with great dexterity. My daughter-in-law makes the best oatmeal cookies in the world. I kid you not. She has won several Blue Ribbons with that cookie and lucky me, she shared the recipe so I could make them too. But that's another post.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-b-gsI_XbMxo/ULAej2ZBN5I/AAAAAAAACD4/hqZIamLsU3w/s1600/white+church+and+snow.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-b-gsI_XbMxo/ULAej2ZBN5I/AAAAAAAACD4/hqZIamLsU3w/s1600/white+church+and+snow.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Church suppers were the norm in the<br />
tiny town of my youth. I think we went<br />
to every one of them, no matter what the<br />
denomination.</td></tr>
</tbody></table>
Growing up in Minnesota, our family ate a vast array of Norwegian and Swedish cookies that appeared only during the Christmas season. Since my dad was a business owner, we got invited to any and every church Christmas supper for miles around our little rural town. My mom got some of those recipes and they became our favorites too, even though we had to wait a whole year for them to show up once more on our table. But that's another post too.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-BUuwUuw6BcM/ULAgE0qureI/AAAAAAAACEo/FxZMY6vHkqc/s1600/old+recipe+card.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="117" src="http://3.bp.blogspot.com/-BUuwUuw6BcM/ULAgE0qureI/AAAAAAAACEo/FxZMY6vHkqc/s200/old+recipe+card.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shortly after I was married, I went to<br />
mom's and copied all her recipes I'd<br />
grown to love. The cards were stained<br />
and the print had grown dim. Now my<br />
cards look just like hers.</td></tr>
</tbody></table>
With the holidays upon us, it seemed like the right time for me to share tried and true cookie recipes that I grew up with and love to this day. During the coming month, I'll share the best of the best recipes that I've veganized successfully and I hope you enjoy them as much as I do. I also hope you print out or write down the ingredients and stash that piece of paper wherever you keep your treasured recipes. I also hope that over the next many years, your recipe cards become as stained and wrinkled as mine are.<br />
<br />
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b>RAID THE CUPBOARD COOKIES</b></div>
<div style="text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-S6Zl8DK4HJM/ULAfDPvUHXI/AAAAAAAACEI/f_kkEzbUERo/s1600/kitchen+sink+cookie+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="120" src="http://2.bp.blogspot.com/-S6Zl8DK4HJM/ULAfDPvUHXI/AAAAAAAACEI/f_kkEzbUERo/s200/kitchen+sink+cookie+2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are NOT the most beautiful cookies you'll<br />
ever make. Nor do they travel well. But they do<br />
stay fresh a long time and chances are,<br />
they won't last long enough to get stale anyway.</td></tr>
</tbody></table>
<br />
<br />
1 stick of vegan margarine, room temperature<br />
<div>
3/4 cup of sugar</div>
<div>
1/4 cup plus 2 Tbs. of unsweetened applesauce</div>
<div>
2 Tbs. non dairy milk</div>
<div>
1 cup flour</div>
<div>
1 cup rolled oats</div>
<div>
1 tsp. baking powder</div>
<div>
1 tsp. cinnamon</div>
<div>
1/4 tsp. nutmeg</div>
<div>
1/2 tsp. salt</div>
<div>
1 cup diced nuts, your choice</div>
<div>
1 cup flaked coconut</div>
<div>
1 cup raisins</div>
<div>
1 cup semisweet chocolate chips</div>
<div>
1 cup dried cranberries</div>
<div>
1/2 cup dried mixed fruit</div>
<div>
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-_FO9IP7t4wc/ULAffcU4-HI/AAAAAAAACEY/JKjoR-ycuFk/s1600/dried+fruit.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-_FO9IP7t4wc/ULAffcU4-HI/AAAAAAAACEY/JKjoR-ycuFk/s1600/dried+fruit.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is my personal favorite brand<br />
of mixed dried fruit</td></tr>
</tbody></table>
<div>
You can change the ingredients to whatever you wish. Just make sure that if you eliminate 1 cup of one thing, you make up for it by using 2 cups of another ingredient. Since I'm not a big fan of chocolate chips, I change the mixed fruit and chocolate chips around. Sometimes I exchange the raisins for chopped dates. The recipe is quite versatile. Just keep the quantities as given.</div>
<div>
<br /></div>
<div>
Preheat the oven to 350.</div>
<div>
<br /></div>
<div>
In a medium sized bowl, beat the margarine and sugar until it is light and fluffy. About 2-3 minutes. Add the applesauce, vanilla, and non-dairy milk. Mix to blend.</div>
<div>
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-mM5sbMilg7g/ULAfPgsCPII/AAAAAAAACEQ/zZP4E_AXhUI/s1600/box+of+oatmeal.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://4.bp.blogspot.com/-mM5sbMilg7g/ULAfPgsCPII/AAAAAAAACEQ/zZP4E_AXhUI/s200/box+of+oatmeal.jpg" width="102" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Use any uncooked<br />
oatmeal you have on<br />
hand.</td></tr>
</tbody></table>
<div>
Now add the flour and oatmeal along with the baking powder, cinnamon, nutmeg and salt. Mix till just blended. Do not overbeat or you'll have a tough cookie.</div>
<div>
<br /></div>
<div>
Stir the remaining ingredients into the dough by hand and then drop the dough by teaspoonfuls about 2 inches apart on an ungreased baking sheet. Bake 12-15 minutes or until the edges are nicely brown. Allow the cookies to cool a bit on the sheet before moving them to a rack to finish cooling. Small pieces will fall off each cookie. Don't be alarmed. I've made this recipe at least a hundred times and that is the norm. Once cool, the cookie hardens a little so they can be transferred to your cookie jar. They can also be frozen for up to a month with no noticeable difference in taste.</div>
<div>
<br /></div>
<div>
I love this cookie. Not only because it is easy to make but because I don't feel guilty giving them to my grandkids. All told, they are a healthy alternative to most cookies out there.</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-cc59MxkddaU/ULAfu4WHuhI/AAAAAAAACEg/LtFf5P2R56Q/s1600/craisins.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-cc59MxkddaU/ULAfu4WHuhI/AAAAAAAACEg/LtFf5P2R56Q/s1600/craisins.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whoever thought of drying cranberries<br />
to they could be used in assorted<br />
treats goes down in my book as<br />
a genius. </td></tr>
</tbody></table>
<div style="text-align: left;">
<br /></div>
<br />
<br />
<br />
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/04516228383672051397noreply@blogger.com0tag:blogger.com,1999:blog-6265259757308105122.post-30226219443762945522012-11-11T13:30:00.000-08:002012-11-11T13:30:28.546-08:00Chocolate Walnut Cake<i>I'm feeling creative this afternoon, and while I don't believe this introduction has any sense of direction, I've been questioning my motives in choosing "the vegan lifestyle" lately, so I'm going to go ahead and share...</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<a href="http://www.alexandracooks.com/shop/wp-content/uploads/2012/07/moderationmoderation.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.alexandracooks.com/shop/wp-content/uploads/2012/07/moderationmoderation.jpeg" height="266" width="400" /></a></div>
<br />
<br />
I drank the Kool-Aid. I've gone from a raging college party girl with a penchant for clear alcohols, Marlboro cigarettes, and fast-food to a full-fledged kook that rambles on about topics such as the many uses of milled flax-seed. People that know me personally think I've lost my mind - they would have never imagined I would become a devoted yogi, a vegan, or a person committed to emotional, spiritual, and physical health. While I've actually <i>found</i> (most of) my mind in taking this path, I often feel that I must let myself stray from time to time in order to keep a sense of balance and sanity. That isn't to say that I regress into old habits - but every now and then I'll indulge in a few drinks, a cigarette, or a vegetarian meal rather than strict vegan. I suppose that's why I love sharing dessert recipes; I'm absolutely enamored by the idea that I can have the best of both worlds in these decadent desserts made vegan.<br />
<br />A slice of cake spurred this epiphany. That sounds insane, but it's true. The taste of rich nutty chocolate with a hint of berry flavor sent me spiraling out into thought - that if I can have a slice of THE MOST MOIST AND DELICIOUS chocolate cake I'VE EVER HAD and it's VEGAN and it was so easy I MADE IT MYSELF then why would I ever turn back?<br />
<br />
And the answer, Ladies and Gentlemen, is that I'm not turning back - unless to get another slice of this heavenly cake. Enjoy!<br />
<br />
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-8gvGjY1V_dw/UKAIBIi7m4I/AAAAAAAAAPc/iV8S0B8uKJ4/s1600/74785_3284122721073_1087142357_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-8gvGjY1V_dw/UKAIBIi7m4I/AAAAAAAAAPc/iV8S0B8uKJ4/s1600/74785_3284122721073_1087142357_n.jpg" height="400" width="400" /></a></div>
<div>
</div>
<div>
Cake</div>
<div>
<ul>
<li>Canola spray </li>
<li>1/2 cup walnuts, ground</li>
<li>1 cup unbleached white flour</li>
<li>2/3 cup whole-wheat pastry flour</li>
<li>1/2 teaspoon salt </li>
<li>1 teaspoon baking soda </li>
<li>1/2 cup cocoa powder </li>
<li>1/2 cup canola oil </li>
<li>1 cup maple syrup </li>
<li>4 ounces raspberry-flavored coconut milk yogurt or vegan sour cream</li>
<li>3/4 cup water</li>
</ul>
</div>
<div>
Frosting</div>
<div>
<ul>
<li>1/2 cup maple syrup</li>
<li>1/2 cup cocoa powder</li>
<li>1/2 cup vegan butter</li>
<li>1/2 cup chocolate soy milk or vanilla soy milk</li>
<li>1 teaspoon vanilla</li>
</ul>
</div>
<div>
Garnish</div>
<div>
<ul>
<li>1/4 cup finely chopped walnuts</li>
<li>Raspberries, Blueberries</li>
</ul>
</div>
<div>
1. Preheat oven to 350°F.</div>
<div>
<br /></div>
<div>
2. Spray an 8" x 8" baking dish or a 9" round pan with canola oil.</div>
<div>
<br /></div>
<div>
3.
Prepare Cake: Grind walnuts in the food processor until they have a
flour-like consistency. Be careful not to grind them into a paste. In a
medium bowl, mix walnuts, flours, salt, baking soda, and cocoa powder
together. Set aside.</div>
<div>
<br /></div>
<div>
4. In another medium
mixing bowl, stand mixer, or food processor, blend the canola oil, maple
syrup, and coconut milk yogurt together until creamy. Add water and mix again.</div>
<div>
<br /></div>
<div>
5.
Add the dry mixture to the wet mixture and mix until well combined,
being careful not to overmix. Pour the batter into the prepared pan and
spread batter evenly.</div>
<div>
<br /></div>
<div>
6. Bake about 30 minutes
or until the cake springs back when touched in the middle and is pulling
away from the sides of the pan. Remove from oven to cool.</div>
<div>
<br /></div>
<div>
7. Go around the sides of the cake with a knife and gently turn over onto a plate.</div>
<div>
<br /></div>
<div>
8. Prepare Frosting: Blend all ingredients in food processor or blender until creamy.</div>
<div>
<br /></div>
<div>
9. Assemble Cake: Frost the top and then the sides of the cake. Sprinkle with walnuts and garnish with fresh berries. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6265259757308105122.post-47140780403901443322012-10-30T14:53:00.001-07:002012-10-30T17:02:23.203-07:00Spicy Black Bean Spaghetti Sauce That's Really Good<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Ji5QTNrmedg/UJBIwak_BcI/AAAAAAAACDE/oXW4RFlKh5s/s1600/cold+front.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Ji5QTNrmedg/UJBIwak_BcI/AAAAAAAACDE/oXW4RFlKh5s/s1600/cold+front.jpg" /></a></div>
Winter is coming, even in Southern California. When I get up, generally around 7:30, it's still almost dark; dusk sets in at 5:30 and by 6:00 it looks like midnight. Mornings are cold, at least by Southern CA standards, though I bow to those places where cold is truly bone freezing. All of that to say that while I was hungry for spaghetti--my idea of a perfect cold night meal--I had to think up a new way to make it. I didn't want to use tofu for the protein; nor the home made seitan I always keep in my freezer; nor store-bought faux meat of any kind. So I put on my thinking cap and finally came up with an idea. I didn't know if it would be worth eating, but I just had to give it a try. I used my two guests that were coming for dinner as my taste testers. I knew they'd be honest with me. They always are.<br />
<br />
We all moaned while we ate. Yes, it was that good. Some even went back for another helping. I hope you'll try it and enjoy eating it as much as we did. Now I'm not saying nobody else ever thought of this sort of recipe before--I'm just saying it was an experiment on my part that turned out good.<br />
<br />
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-anFb0r9qUak/UJBIjK00rvI/AAAAAAAACC8/MbFpfIv5f3s/s1600/black+bean+sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-anFb0r9qUak/UJBIjK00rvI/AAAAAAAACC8/MbFpfIv5f3s/s1600/black+bean+sauce.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<b>SPICY BLACK BEAN SPAGHETTI SAUCE</b><br />
<b><br /></b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: left;">
1 can of black beans with juice</div>
<div style="text-align: left;">
1/2 tsp. thyme</div>
<div style="text-align: left;">
1/2 tsp. basil</div>
<div style="text-align: left;">
1 1/2 tsp. black pepper</div>
<div style="text-align: left;">
1/2 tsp. red pepper flakes</div>
<div style="text-align: left;">
1 tsp. oregano</div>
<div style="text-align: left;">
1 tsp. salt</div>
<div style="text-align: left;">
1 jar of vegan spaghetti sauce or 2 cups tomato sauce or 2 cans diced tomatoes. I used the jarred stuff.</div>
<div style="text-align: left;">
1 medium onion, chopped</div>
<div style="text-align: left;">
1 celery rib, chopped</div>
<div style="text-align: left;">
1 carrot, diced</div>
<div style="text-align: left;">
2 garlic cloves, minced</div>
<div style="text-align: left;">
1 Tbs. olive oil</div>
<div style="text-align: left;">
8 oz. of spaghetti</div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-TlrFvxgtVR0/UHjkP9aLCGI/AAAAAAAACBM/KnchVD-DY_k/s1600/black+beans+canned.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-TlrFvxgtVR0/UHjkP9aLCGI/AAAAAAAACBM/KnchVD-DY_k/s200/black+beans+canned.jpg" width="140" /></a></div>
<div style="text-align: left;">
Open the can of black beans and remove 1/2 cup to a separate bowl. Put the rest of the canned beans and their juice into a food processor, along with all the spices and whiz everything until it is smooth.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-VzwKj6TdpQQ/UJBJYyFtQhI/AAAAAAAACDU/9Z3qkyeNvcM/s1600/red-pepper.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-VzwKj6TdpQQ/UJBJYyFtQhI/AAAAAAAACDU/9Z3qkyeNvcM/s200/red-pepper.jpg" width="135" /></a></div>
Put the olive oil in a large skillet and brown the onions, celery, carrot, and garlic until it is soft, about 5-7 minutes. Add the reserved whole beans and the mixture from the processor, along with the jarred sauce or whichever tomato product you wish to use. Cook until the mixture is thick and gives off a delicious aroma. I set mine on a back burner on low heat and let the flavors bend for about 30 minutes.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-cXtPoKAFPeg/UJBIKTSmahI/AAAAAAAACC0/ye9U4pS_DI0/s1600/barilla+spaghetti.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="160" src="http://3.bp.blogspot.com/-cXtPoKAFPeg/UJBIKTSmahI/AAAAAAAACC0/ye9U4pS_DI0/s200/barilla+spaghetti.jpg" width="200" /></a></div>
Cook the spaghetti according to package directions. Serve big portions with a large amount of the reddish-brown and spicy sauce over the top. Sprinkle with parsley and shaved vegan Parmesan if desired.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
I served the usual sides: salad and garlic bread.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Serves 4</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-1d6G0IvH16k/UJBJNRxGUjI/AAAAAAAACDM/_P4bGshdBV4/s1600/woman+and+window+with+snow.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-1d6G0IvH16k/UJBJNRxGUjI/AAAAAAAACDM/_P4bGshdBV4/s1600/woman+and+window+with+snow.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sometimes rainy and chilly weather<br />
causes me to ponder what sort of<br />
vegan goodies I want to eat that<br />
will make my tummy happy.</td></tr>
</tbody></table>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/04516228383672051397noreply@blogger.com0tag:blogger.com,1999:blog-6265259757308105122.post-59499765192815458942012-10-13T11:35:00.000-07:002012-10-13T11:43:33.580-07:00Smoky Bean Vegan Wrap--Yumm!<div dir="ltr" style="text-align: left;" trbidi="on">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-D98qT0qkaB4/UHjkoA6G_hI/AAAAAAAACBk/dPiF6bf6X9I/s1600/window+and+rain.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-D98qT0qkaB4/UHjkoA6G_hI/AAAAAAAACBk/dPiF6bf6X9I/s320/window+and+rain.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">As a child I loved being out in the rain; as a senior citizen,<br />
not so much. Rather watch from my big window.</td></tr>
</tbody></table>
Our S. CA weather has finally turned into autumn. At least the kind of autumn we get in this southwestern part of the United States. It even rained yesterday and our local mountains were blessed with both rain and thunder. How I wish I'd been up there. I LOVE thunder. I think it's a throwback to my growing up in MN. Both of my sisters also love a good thunderstorm. I can't remember which parent taught us to enjoy watching the weather from the living room window, but whichever it was, they taught us to love the elements. Most native Californian's that I know are afraid of thunder. And lightning too. Sissies.<br />
<br />
<div style="text-align: right;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Lf9FwrI1ECU/UHmug7m9mII/AAAAAAAACCI/l6Z93sGiFAc/s1600/vegan+bean+wrap.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="157" src="http://2.bp.blogspot.com/-Lf9FwrI1ECU/UHmug7m9mII/AAAAAAAACCI/l6Z93sGiFAc/s200/vegan+bean+wrap.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These wraps would be good hot or cold,<br />
a perfect all season recipe.</td></tr>
</tbody></table>
I don't know if this happens to you, but cloudy, rainy days make me think of winter food, even if it is only autumn. So I searched my vegan cookbooks for a quick and easy supper that would make my tummy happy and not involve being in the hated kitchen for very long. If you've read my blogs for very long, you know how much I detest cooking. I only do it because nobody can eat out all the time and still pay the monthly bills. At least nobody I know in my senior citizen category. So I cook. And I do not have fun while doing so. It is a necessary duty. Yuk.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-TlrFvxgtVR0/UHjkP9aLCGI/AAAAAAAACBM/KnchVD-DY_k/s1600/black+beans+canned.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://4.bp.blogspot.com/-TlrFvxgtVR0/UHjkP9aLCGI/AAAAAAAACBM/KnchVD-DY_k/s200/black+beans+canned.jpg" width="140" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My favorite canned black beans</td></tr>
</tbody></table>
I did my usual tweaking of the recipe to suit my spicy palette and I have to say that this is one of the best wraps I ever tasted. I think I could serve it warm or cold and it would still be just as good--thereby making it a good summer meal too. I served a fresh fruit salad to go with it and I was full till morning. If you want, you can tweak the recipe further and add or subtract anything in your refrigerator that needs to be used. Substitute anything but the black beans. They are a must.<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-6TaIshp2sf8/UHjkZF1IATI/AAAAAAAACBU/vVA0_DMRjzk/s1600/lettuce%252C+tomato.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="151" src="http://3.bp.blogspot.com/-6TaIshp2sf8/UHjkZF1IATI/AAAAAAAACBU/vVA0_DMRjzk/s200/lettuce%252C+tomato.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lettuce and tomatoes are the basics for<br />
any good wrap.</td></tr>
</tbody></table>
<br />
<br />
<div style="text-align: center;">
<b>SMOKE AND SPICE BLACK BEAN WRAP</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: left;">
2 large flour tortilla wraps</div>
<div style="text-align: left;">
1 can black beans, drained and rinsed</div>
<div style="text-align: left;">
2 cups of chopped lettuce</div>
<div style="text-align: left;">
1 large tomato, seeded and diced</div>
<div style="text-align: left;">
1/2 cup thawed frozen corn</div>
<div style="text-align: left;">
1 avocado, peeled and diced</div>
<div style="text-align: left;">
1/2 cup shredded carrots</div>
<div style="text-align: left;">
1/2 cup sweet onion, small dice</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Put the black beans into a microwave safe bowl and warm them for about two minutes. Add the beans to the rest of the above ingredients and mix until everything is well distributed.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Warm the tortillas in the oven or wrapped in a paper towel and placed in the microwave for about 10 seconds.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Spread each wrap liberally with the smoky sauce, fill the wrap with the above ingredients and try not to moan while you eat.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Makes 2 wraps.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<b>SMOKE AND SPICE SAUCE</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-k5NgZuIpzvA/UHjkgX-cjlI/AAAAAAAACBc/7k5E8BMQtA0/s1600/liquid+smoke.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-k5NgZuIpzvA/UHjkgX-cjlI/AAAAAAAACBc/7k5E8BMQtA0/s1600/liquid+smoke.jpg" /></a></div>
<div style="text-align: left;">
3-4 Tbs. vegan mayonnaise</div>
<div style="text-align: left;">
1 tsp. liquid smoke</div>
<div style="text-align: left;">
1/2 tsp. chipotle powder (use chili powder for a substitute, but it won't be near as good)</div>
<div style="text-align: left;">
1/8 tsp. paprika</div>
<div style="text-align: left;">
Salt and pepper to taste</div>
<div style="text-align: left;">
1 dash of Tapitio hot sauce</div>
<div style="text-align: left;">
1/4 tsp. finely chopped garlic</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
This recipe can be made ahead. The longer it sits, the better it gets.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtaz7QxCmEar4_gKkoMD2sRFC4tlhFXbb6CY7XKZsy2FC26A8juCmmy5LDDtx13iolkNYp_CloABazTH5sFvyJa8H7Yu14K14WjfdYWRfXzNChsmGchYIB6kNlvkuu5NxwKFYUXrhFdl7d/s1600/cartoon+cook2.gif" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtaz7QxCmEar4_gKkoMD2sRFC4tlhFXbb6CY7XKZsy2FC26A8juCmmy5LDDtx13iolkNYp_CloABazTH5sFvyJa8H7Yu14K14WjfdYWRfXzNChsmGchYIB6kNlvkuu5NxwKFYUXrhFdl7d/s320/cartoon+cook2.gif" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some vegans are not fond of being in the kitchen.<br />
That's when fast and easy recipes come in handy.</td></tr>
</tbody></table>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<i><span style="font-size: x-small;">This recipe is my interpretation of one I discovered in The Happy Herbivore cookbook.</span></i></div>
<div style="text-align: left;">
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<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b><br /></b></div>
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<br /></div>
Anonymoushttp://www.blogger.com/profile/04516228383672051397noreply@blogger.com1tag:blogger.com,1999:blog-6265259757308105122.post-76522692014825688242012-10-06T07:48:00.000-07:002012-10-06T09:17:00.552-07:00When Is Milk Not Milk?<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-3AU-nLa_-3g/UHA_dlPMd9I/AAAAAAAAB_8/ZvuaA78P6B4/s1600/regular+milk.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-3AU-nLa_-3g/UHA_dlPMd9I/AAAAAAAAB_8/ZvuaA78P6B4/s200/regular+milk.jpg" width="183" /></a></div>
What comes into your mind when you hear the word "milk?" I bet it's the same thing everyone on planet earth thinks. That white stuff from a cow or a goat. Maybe even a sheep. If you're from my generation, visions of hand milking the cow and aiming the stream of white stuff toward the metal pail is what comes to mind. Most likely, you recall drinking that milk from that bucket, still warm from the cow and full of cream. Probably the younger generation envisions dozens of commercials with a famous person wearing a milk mustache. And right behind that comes the sensory recall of those gallon bottles from the grocery store, so heavy only an older child or adult can lift them.<br />
<br />
Considering that I am in no way a scientist, I won't record why animal milk is supposedly bad for us. I've read reports--mostly conflicting--and since I have to way of sorting truth from error I leave it to those with initials after their names to write their findings. Besides, I was never good in science, generally pulling up a "C" where those mysteries of the universe were concerned. Even today, decades later, I still don't publish as truth what I've read in one place or another. I learned long ago that most scientists never agree on anything.<br />
<br />
Because "animal" milk is a no-no in our vegan world, I thought it would be fun to examine those non-dairy products we use as replacements. I've tried them all. Are they as refreshing as real milk? Not by a long shot. Do I like them? For the most part, no I don't. Do I use them? You bet.<br />
<br />
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My first go-around was with soy milk. I'm being honest here. I didn't like it. Not one tiny bit. My son suggested I try the soy milk he used all the time but I didn't care for that version either. Still, I used it in my dedication to becoming vegan. Even so, I discovered that soy milk is naturally free of saturated fat and cholesterol because it is made from plant material. Personally, I think I'd rather eat the plants, but that's another story.<br />
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It so happened that there came a day when I was at the grocery store to pick up more--you guessed it--soy milk when I discovered coconut milk sitting on the dairy shelf. I love coconut. I figured this would be a good substitute for the soy, so I brought a half gallon home. It was quite tasty in my morning coffee, but to just sit down and drink a glass of coconut milk wasn't on the top of my "to do" list. Now I understand that many people around the world consider it to be a miracle food because it helps protect the body by building up the immune system, along with the body's natural defenses. And even though coconut milk contains a bunch of vitamins and minerals and even electrolytes, the only reason I used up the half gallon was because it tasted real good on my morning oatmeal.<br />
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A couple months passed before I realized that almond milk had a place in the dairy aisle. Considering that I adore almonds in any form, I happily picked up a half gallon to give it a try. It was absolutely delicious in my "Is it morning already?" coffee. I tried drinking a glass of the stuff. My palette screamed at me. So despite the almond milk being low in calories and fat and high in vitamins and calcium, the only thing I used it for besides my coffee was my oatmeal. It was doggone good on the oatmeal.<br />
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A friend suggested I give rice milk a try. I found it to taste similar to skim milk and a little on the sweet side, but not grossly so. I could actually drink a small glass of rice milk if I wanted and not gag over the taste. It was my go-to non dairy milk for months. And months. It is low in cholesterol, has a trace of protein, a goodly number of vitamins and is low in calories. I was happy with the product. And then came the FDA report that the rice we use is contaminated with arsenic. A bit too much arsenic. And while they try to figure out where the dangerous chemical is coming from, they continue to let us eat and drink the stuff. Not me. Goodbye rice milk.<br />
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I figured I'd switch back to soy or coconut or almond since I had no other choices. Then two weeks ago as I made a quick loop through my local Farmer's Market, I spied something called Flax Milk. Truthfully, I know little about the flax seed other than that the canister of glossy brown seeds in my refrigerator has been there at least two years and never been opened because I could never figure out what to do with them. Yet the flax milk intrigued me. The container told me flax can be eaten whole or ground or as an oil and was full of protein, fiber, and Omega-3 fatty acids. I learned that just 2 tablespoons of flaxseed contains nearly 200% of our required daily dose of Omega- 3. Besides all that, flaxseed helps the brain and boosts immunity.<br />
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But what I loved the most about it is that it is good enough that I don't want to toss my cookies after drinking it. I use it on my cereal. My coffee. In baking. And in sauces for my entree of the evening. I use it for everything and am happy with the results. So if I consume it regularly and it really does boost my brain power, there may still come a day when I have some sort of initials after my name. Science initials.<br />
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Oh, give me a break. Yah, like that's ever going to happen.<br />
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Anonymoushttp://www.blogger.com/profile/04516228383672051397noreply@blogger.com0tag:blogger.com,1999:blog-6265259757308105122.post-77917515843131204452012-10-01T20:18:00.000-07:002012-10-01T20:18:00.752-07:00Protein-Packed Taco SaladLately I've been finding it difficult to stay on the vegan path. Don't be alarmed - This isn't to say I've fallen to my knees in surrender and vehemently ingested a double-bacon cheeseburger with a milkshake to wash it down - I have just been finding it difficult to maintain my personal diet without making the people closest to me feel a little left out.<br />
<br />
Case in point: I just recently moved back in with my Mom, who is an unwavering carnivore despite the toll it's taken on her health. In an attempt to reverse heart disease, high blood pressure, and obesity, she's actually been very open to the idea of cleaning up her diet - but it's a slow process, as it was with many of us who are now vegan or vegetarian. What I love about this recipe is that I'm able to get a great meal with all the nutritional value I'm looking for, while she can easily incorporate a little extra ingredients to lessen the blow on her taste buds. So if you're a veg experiencing a similar dilemma, it's simple to make a dinner everyone is sure to love - non-vegans can add grilled chicken, cheese, and sour cream for a more traditional "taco."<br />
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I love it just the way it is. And I'm Mexican, so that's gotta say a lot.<br />
Anyway - as always, portion ingredients according to demand, get creative and ENJOY!<br />
<br />
<b>Ingredients</b><br />
<ul>
<li>Quinoa/Brown Rice Mix</li>
<li>Black, Kidney, Pinto Bean Mix</li>
<li>Spring Mix lettuce</li>
<li>Broccoli Slaw Mix (Broccoli, Cauliflower, Carrot, Red Cabbage - store-bought pre-cut package)</li>
<li>Sliced Tomato</li>
<li>Sliced Avocado</li>
<li>Organic or Homemade Salsa </li>
<li>Baked White Corn Tortilla Chips (I drizzle lime juice on mine and sprinkle with salt for extra yum)</li>
</ul>
<b>Directions</b><br />
<ol>
<li>Cook the quinoa and brown rice according to package, and mix together. You can season to taste - I used a bit of garlic powder, pepper, and cumin to get a Mexican flavor.</li>
<li>Cook beans - You can use your favorite, or make a mix like I did to get some variety.</li>
<li>Mix lettuce, veggies, tomato, and sliced avocado in a bowl along with salsa. </li>
<li>Spoon rice and beans onto a plate as a base, then top with salad mix. Add crunchy baked tortilla chips and enjoy this easy dinner!</li>
</ol>
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<ul></ul>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6265259757308105122.post-54657197257896988452012-09-24T21:15:00.000-07:002012-09-24T21:15:45.404-07:00Pumpkin Muffins with Vegan Cream Cheese FrostingI am having a serious love affair with anything and everything pumpkin. Those closest to me are becoming concerned for my well-being, as it's likely that if I continue this mass consumption of the orange superfood I may very well become some kind of discolored mutant taking on it's nutritional super-powers... which doesn't sound that bad, truthfully. "In a World where people think being vegan means giving up everything tasty, one woman will stand up and light the way... The nutritious... the auspicious... the brightly-hued... Super Pumpkin." Okay, I apologize for getting carried away - see you never.<br />
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This is my first time baking vegan completely from scratch, and I'm quite proud of the result! It's nowhere near as difficult as I had imagined it would be, and completely delicious. There is no taste quite more satisfying than that. As always, feel free to get creative with this recipe and HAVE FUN!<br />
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<b>Dry Ingredients</b><br />
<ul>
<li>2 cups whole wheat flour</li>
<li>1/2 cup brown sugar</li>
<li>1 tbsp baking powder</li>
<li>1/2 tsp baking soda</li>
<li>1/2 tsp salt</li>
<li>1/2 tsp cinnamon</li>
<li>1/4 tsp nutmeg</li>
</ul>
<b>Wet Ingredients</b><br />
<ul>
<li>1 15oz can pumpkin puree</li>
<li>1/2 cup vegan milk</li>
<li>1/2 cup unsweetened applesauce</li>
<li>2 tbsp agave nectar </li>
</ul>
<b>Optional Ingredients</b><br />
<ul>
<li>1/2 cup of raisins, cranberries, chopped walnuts, etc.</li>
</ul>
<b>Frosting Ingredients</b><br />
<ul>
<li>6 tbsp vegan cream cheese (I use Tofutti)</li>
<li>2 tbsp Earth Balance vegan butter</li>
<li>1 tsp vanilla</li>
<li>4 cups confectioners sugar, sifted</li>
<li>2-4 tbsp vegan milk (as needed) </li>
</ul>
<b>Directions</b><br />
<ol>
<li>Preheat oven to 375 degrees, and mix all dry ingredients in a medium-sized bowl.</li>
<li>In a smaller bowl, mix all wet ingredients together, along with any optional ingredients, until smooth.</li>
<li>Slowly pour the wet ingredients into the dry, stirring well. Mix until smooth.</li>
<li>Spoon finished mixture into well-greased muffin tins. I use aluminum baking cups to lessen my dish load.</li>
<li>Bake 25-30 minutes. This is the perfect time to make your own vegan cream cheese frosting!</li>
</ol>
<b>Frosting Directions</b><br />
<ol>
<li>Cream together the cream cheese, butter, and vanilla.</li>
<li>Add the
sugar one cup at a time. </li>
<li>If frosting is too thick, you may slowly add
soy milk to loosen it up to reach the desired consistency. </li>
<li>Ice muffins after they've cooled completely.</li>
<li>Sprinkle with cinnamon, and enjoy - bet you can't eat just one!</li>
</ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6265259757308105122.post-71692702145795546462012-09-23T14:32:00.000-07:002012-09-23T14:32:18.495-07:00Eggless Fritatta<div dir="ltr" style="text-align: left;" trbidi="on">
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I've never been a big breakfast person. Unlike my hubby, who considered breakfast the best meal of the day, I tend toward supper being the height of epicurean delight. I do, however, like the things people eat for breakfast so I consider it normal that I chow down later in the day, gobbling up all manner of goodies and sometimes serving breakfast twice a day with no complaints from my spouse.<br />
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With my doctor prescribing a vegan diet about 2 years ago, I had to wave goodbye to bacon and eggs and toast slathered in butter. I bid farewell to homemade biscuits dripping with honey, potatoes fried in bacon grease, and coffee topped off with real cream.<br />
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On the other hand, I lost a lot of weight, my senior citizen skin looks great, I have more energy, and I never have to lay down and take a nap after eating a huge meal. Not that I don't eat <b>humongous </b>meals, it's just that they aren't the sort I used to pamper myself with and I no longer want a nap after eating.<br />
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One of my favorite dinner recipes has always been a frittata. Especially if it's topped with about a pound of cheddar cheese. Well, those days are gone--and at best, I haven't been subjected to another hospital stay or, worse yet, colon surgery because of twisted plumbing. And all from eating vegan from the minute I got out of the hospital till now.<br />
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As you know, if you've read my posts for a while, I'm always messing around with recipes, either veganizing an old family recipe or taking recipes from vegan books and trying to make them suit my own taste buds. Sometimes I fail--utterly. But sometimes I come up with a good one. Those are the ones I post so you can enjoy them too.<br />
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So for any of you who love breakfast, either in the morning or for supper, here's my latest endeavor. I do have to say that you'll know instantly that this fritatta wasn't made with eggs. But the mouth-feel of eggs is there and while your brain won't be fooled, your tummy will be happy because this fritatta actually tastes pretty good.<br />
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<b>EGGLESS FRITTATA</b></div>
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1 lb. firm tofu<br />
1/4 cup nutritional yeast<br />
1 tsp. Dijon mustard<br />
1 tsp. onion powder<br />
2 garlic cloves, diced<br />
1/4 tsp. turmeric<br />
1 tsp. black salt<br />
Pepper to taste<br />
1 large or 2 small potatoes<br />
2 cups fresh spinach<br />
1/2 lb. mushrooms of your choice, chopped<br />
1 jar marinated artichoke hearts, drained and chopped<br />
1/2 small onion, diced<br />
1 tsp. dried dill weed<br />
2-3 drops of your favorite hot sauce<br />
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Pre-cook the potatoes until they are half done. I microwaved mine wrapped in a piece of paper towel. When the potato is cool enough to handle, slice it into rounds and place them in a heavy skillet lined with 2 Tbs. of olive oil. I used my big cast iron one. Place the potatoes in a circle on the bottom of the pan. If you have potato slices left over, use them to line the edges. Sprinkle with a bit of salt and pepper to flavor the potatoes themselves.<br />
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Spread the diced onion on top of the potatoes.<br />
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Add the mushrooms and artichoke hearts. We are building layers, so don't stir your ingredients.<br />
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Add the spinach. Lightly sprinkle the vegetable layers with salt and pepper.<br />
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Into your blender place:<br />
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The drained tofu, nutritional yeast, mustard, onion powder, diced garlic, turmeric, hot sauce, black salt, and dill weed.<br />
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Blend until the mixture is smooth. Poor it evenly over the skillet contents. Sprinkle with more dill weed. If you desire, you can add vegan cheese, but I didn't have any so I made the frittata as above.<br />
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Place the skillet, uncovered, into the oven and bake at 400 degrees for 20-30 minutes or until the top is set and nicely browned. The tofu mixture will have spread throughout the vegetables and baked evenly. Allow the dish to stand about 5 minutes before serving.<br />
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Because the mixture is nearly impossible to remove from the skillet in one piece, I serve right out of the pan by cutting in pie shaped wedges.<br />
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I served fresh fruit and my version of cornbread as sides.<br />
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Serves 4-5<br />
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<i>Black salt is available at www.myspicesage.com. It is the only place I've found it. For some unexplainable reason, it adds an eggy taste to the recipes it's used in. The salt is quite inexpensive and a small bag goes a long way. I am now never without it in my cupboard. It adds a lot to vegan versions of eggs. </i><br />
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Anonymoushttp://www.blogger.com/profile/04516228383672051397noreply@blogger.com0tag:blogger.com,1999:blog-6265259757308105122.post-20572038811938721822012-09-23T12:19:00.004-07:002012-09-23T12:19:43.872-07:00Pumpkin Spice Smoothie<div class="separator" style="clear: both; text-align: center;">
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Autumn is here, which means I can begin my endless consumption of pumpkin without being seen by others as absolutely insane! Starbucks has brought the much-anticipated Pumpkin Spice Latte back to its cardigan-wearing customers, one of which happens to be myself (Grande Decaf Pumpkin Spice with soymilk and no whip, please) - which gave me the brilliant idea of concocting my very own smoothie version of their delicious treat, loaded with all the nutrients of this amazing superfood. Stay tuned for more recipes using pumpkin!<br />
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<b>Ingredients</b><br />
<ul>
<li>1/2 cup of pumpkin puree</li>
<li>1 cup of your choice vegan milk (I used almond)</li>
<li>1 small banana</li>
<li>4-5 ice cubes</li>
<li>Your choice cinnamon or pumpkin spice to taste (I used 1/4 tsp cinnamon)</li>
<li>Your choice sweetener to taste ( I used 1 tbsp agave nectar)</li>
<li>Optional Ingredients</li>
<li>1/4 cup of soy yogurt, plain or vanilla (I didn't use it, as I limit my <a href="http://www.mindbodygreen.com/0-4613/What-You-Need-to-Know-About-Soy.html" target="_blank">soy consumption</a>.)</li>
<li>Your favorite non-dairy whipped cream</li>
</ul>
<br />
<b>Directions</b><br />
<ul>
<li>Blend ingredients together until smooth. </li>
</ul>
I served this protein-packed pumpkin smoothie for breakfast with multigrain waffles and apple slices. Enjoy!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6265259757308105122.post-63008515146195185782012-09-20T21:58:00.001-07:002012-09-23T12:31:54.053-07:00Strawberry-Banana Oatmeal Squares<div style="font-family: Times,"Times New Roman",serif; font-weight: normal; text-align: left;">
<span style="font-size: small;"><span style="font-size: small;">Here's a quick and easy recipe for those of you looking for something you can make in bulk for a week's worth of breakfast. </span>These vegan oatmeal squares are chock-full of the delicious nutrients you need, and come in at about only 80 calories per serving! Get creative with the recipe - substitute raspberries, blueberries, cherries, or even peaches for diced strawberries, or add your favorite chopped nuts into the mix.</span><br />
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<span style="font-size: small;">This is definitely a new favorite for me! I'm already
planning an Autumn version of this recipe in my head, full of yummy
spiced pumpkin puree, toasted pumpkin seeds, and golden flax... Enjoy!</span><span style="font-size: small;"> </span></div>
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<span style="font-size: small;"><b>Ingredients</b></span></div>
<ul style="font-family: Times,"Times New Roman",serif; text-align: left;">
<li style="text-align: center;"><span style="font-size: small;">1 small banana, mashed</span></li>
<li style="text-align: center;"><span style="font-size: small;">1/3 cup unsweetened apple sauce</span></li>
<li style="text-align: center;"><span style="font-size: small;">1 1/4 cup oats </span></li>
<li style="text-align: center;"><span style="font-size: small;">2 large strawberries, diced </span></li>
<li style="text-align: center;"><span style="font-size: small;">1/4 teaspoon baking powder</span></li>
<li style="text-align: center;"><span style="font-size: small;">1/4 teaspoon baking soda</span></li>
<li style="text-align: center;"><span style="font-size: small;">1 dash cinnamon</span></li>
<li style="text-align: center;"><span style="font-size: small;">1/4 teaspoon vanilla extract</span></li>
<li style="text-align: center;"><span style="font-size: small;">1 tablespoon brown sugar</span></li>
</ul>
<div style="font-family: Times,"Times New Roman",serif;">
<br />
<br />
<br />
<br />
<span style="font-size: small;"><b>Directions</b></span></div>
<ul style="font-family: Times,"Times New Roman",serif;">
<li><span style="font-size: small;">In a medium-sized bowl, blend banana, applesauce, and vanilla extract.</span></li>
<li><span style="font-size: small;">In another larger bowl, mix oatmeal, baking powder, baking soda, and cinnamon.</span></li>
<li><span style="font-size: small;">Slowly add the banana mixture into the oatmeal mixture. Add the diced strawberries.</span></li>
<li><span style="font-size: small;">Grease 6 by 9 inch baking pan, and spread the mixture evenly.</span></li>
<li><span style="font-size: small;">Sprinkle brown sugar on top of the mixture.</span></li>
<li><span style="font-size: small;">Bake for 45 minutes at 350 degrees until golden brown.</span></li>
<li><span style="font-size: small;">Cool for 20 minutes, cut into squares, and serve!</span></li>
</ul>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6265259757308105122.post-14860083536219970722012-09-08T11:38:00.001-07:002012-09-08T11:40:48.423-07:00Guacamole Fettuccini<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-GFCocBiX0qk/UEqquO8MtSI/AAAAAAAAB3E/KD_Di0o4dz4/s1600/avacado+tree.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-GFCocBiX0qk/UEqquO8MtSI/AAAAAAAAB3E/KD_Di0o4dz4/s1600/avacado+tree.jpg" /></a></div>
Because I grew up in Minnesota back in the 40s and 50s, the word "avocado" was unknown to me, as was the fruit itself. Then came the day when an aunt and uncle visited us from The Golden State and nestled inside their suitcases were several large green things they called avocados. I was fascinated with the odd looking produce and even more astonished when I was told they grew on trees.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-f5o3bvQagXA/UEqrAwu6OFI/AAAAAAAAB3M/bt8ckKnqHTA/s1600/scooping+avacado.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="117" src="http://4.bp.blogspot.com/-f5o3bvQagXA/UEqrAwu6OFI/AAAAAAAAB3M/bt8ckKnqHTA/s200/scooping+avacado.jpg" width="200" /></a></div>
My aunt cut one of the dark green fruits in half to reveal a seed the size of New York--or so I thought. I was used to berry seeds or even citrus seeds, but nothing I knew came even close to the giant residing inside that light green mass.<br />
<br />
My aunt removed the seed and scooped out some of the soft innards. Without any adieu, she slipped the spoon into my waiting mouth. To me, child that I was, it felt slimy and nasty and so mushy I quickly swallowed it. When asked if I wanted more, I shook my head no and escaped to another part of the house.<br />
<br />
To my mind, an avocado was the armpit of produce world.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-nLcCcIF3IRc/UEqrmVbpufI/AAAAAAAAB3c/NS-rQoLlbcU/s1600/chips+and+dips.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="112" src="http://2.bp.blogspot.com/-nLcCcIF3IRc/UEqrmVbpufI/AAAAAAAAB3c/NS-rQoLlbcU/s200/chips+and+dips.jpg" width="200" /></a></div>
When I was sixteen, my family moved to California. And to my dismay, my mom discovered avocados. I remembered not liking them "way back when" and refused to eat them. Even the rest of the family considered them less than a perfect food. Looking back, I know that mom just didn't know what to do with them. Then one day a neighbor showed her how to make guacamole. Mom bought some tortilla chips and put the two products together on the table.<br />
<br />
My sisters and I ate up every last scrap.<br />
<br />
Thus began my love affair with the avocado and while there are many brands of the green spheres, the only one I really like is the Haas. These days I can slice an avocado onto fresh bread, add salt and pepper and tomato and sliced onions and eat my way through what I consider to be the perfect sandwich. I slice this lovely fruit into salads or serve it inside my vegan tacos or smear the creamy stuff on a flour tortilla and gobble it up without batting an eye.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-HmHde_EjUqI/UEqqe2kZoVI/AAAAAAAAB28/r3tfMMdP22o/s1600/avacado+past.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-HmHde_EjUqI/UEqqe2kZoVI/AAAAAAAAB28/r3tfMMdP22o/s1600/avacado+past.jpg" /></a></div>
So it was one day when I was looking through a vegan cookbook searching for dinner ideas, that I came across a pasta dish with an avocado sauce. I was intrigued. As usual, I tweaked the recipe to suit my own taste buds and served it to my carnivore company. We all had seconds. I guess that means it turned out pretty good. It looked so pretty, I even took its picture.<br />
<br />
<br />
<div style="text-align: center;">
<b>GUAC-A-CINI</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: left;">
1 lb fettuccine</div>
<div style="text-align: left;">
2 avocados, pitted and removed from skin</div>
<div style="text-align: left;">
1 big bunch of fresh basil</div>
<div style="text-align: left;">
3 cloves of garlic, peeled</div>
<div style="text-align: left;">
4 sun-dried tomatoes</div>
<div style="text-align: left;">
1/2 cup toasted nuts, any kind</div>
<div style="text-align: left;">
1 Tbs. lemon juice</div>
<div style="text-align: left;">
1 Tbs. lime juice</div>
<div style="text-align: left;">
1/2 cup olive oil</div>
<div style="text-align: left;">
2 dashes of hot sauce, whichever is your favorite brand</div>
<div style="text-align: left;">
Salt and pepper to taste</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Cook the fettuccine in a large pot of salted water, according to the directions on the box. Drain and set aside.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Into a food processor bowl put everything from the avocados to the salt and pepper. </div>
<div style="text-align: left;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-RhhxyStHi9M/UEqsDdx4HxI/AAAAAAAAB3s/CTg4ualV9yo/s1600/avo+in+food+proc.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="157" src="http://1.bp.blogspot.com/-RhhxyStHi9M/UEqsDdx4HxI/AAAAAAAAB3s/CTg4ualV9yo/s200/avo+in+food+proc.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love one dish meal recipes. They make<br />
being the kitchen bearable.</td></tr>
</tbody></table>
<div style="text-align: left;">
Pulse until the mixture is well blended, but not so much that it is an indistinguishable mess. There should still be some minuscule chunks visible as in the photo above.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
I prepared a few ingredients that might be added, should the guest wish to add them to his plate: a small bowl of finely minced sweet onion, minced tomato--flesh part only, vegan Parmesan cheese for those who wished to sprinkle it on top of the pasta dish.</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-nF2YEJn4wGU/UEqr0V7n2xI/AAAAAAAAB3k/BWsX989Lxe4/s1600/real+guacamole.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="158" src="http://1.bp.blogspot.com/-nF2YEJn4wGU/UEqr0V7n2xI/AAAAAAAAB3k/BWsX989Lxe4/s200/real+guacamole.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My guacamole. I changed the recipe<br />
around to turn it into an avocado pesto.</td></tr>
</tbody></table>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
I gave serious thought to using cilantro instead of basil, but came to the conclusion that it may be too spicy to go with the pasta. If I had been making true guacamole, I'd have used cilantro only.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Because the main course was a meal in itself, I served only garlic bread alongside.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Serves 4-6</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtaz7QxCmEar4_gKkoMD2sRFC4tlhFXbb6CY7XKZsy2FC26A8juCmmy5LDDtx13iolkNYp_CloABazTH5sFvyJa8H7Yu14K14WjfdYWRfXzNChsmGchYIB6kNlvkuu5NxwKFYUXrhFdl7d/s1600/cartoon+cook2.gif" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtaz7QxCmEar4_gKkoMD2sRFC4tlhFXbb6CY7XKZsy2FC26A8juCmmy5LDDtx13iolkNYp_CloABazTH5sFvyJa8H7Yu14K14WjfdYWRfXzNChsmGchYIB6kNlvkuu5NxwKFYUXrhFdl7d/s320/cartoon+cook2.gif" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Depending on how many you're feeding, cook the fettuccine accordingly as<br />
this recipe does not keep well. I had a lot leftover and it quickly went to<br />
a muddy color that was most unappetizing. Since I was feeding only<br />
three, I should have cooked only a half pound of pasta, though I<br />
would have still made the whole recipe of avocado pesto. It would<br />
have made the fettuccine all the more flavorful.</td></tr>
</tbody></table>
<br /></div>
Anonymoushttp://www.blogger.com/profile/04516228383672051397noreply@blogger.com1tag:blogger.com,1999:blog-6265259757308105122.post-28709457439006940942012-09-01T14:25:00.000-07:002012-09-01T14:26:02.727-07:00Seitan No-Chicken Piccata<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-vrxYsHEYKAo/UEJ2fgBBtRI/AAAAAAAABzw/trmrxnmrKUA/s1600/seitan+piccata.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-vrxYsHEYKAo/UEJ2fgBBtRI/AAAAAAAABzw/trmrxnmrKUA/s1600/seitan+piccata.jpg" /></a></div>
I have always loved veal and chicken piccata. So I began wondering if I could re-create the flavor in either tofu or seitan. The tofu was alright, but not a recipe I felt that I could pass along with any sort of honesty. However, the seitan version turned out well. The mind and mouth both knew it wasn't chicken picatta, but the flavors I love were there so I called it a success. Give this recipe a try and then tell me your thoughts.<br />
<br />
<div style="text-align: center;">
<b>SEITAN PICCATA</b></div>
<div style="text-align: left;">
<a href="http://2.bp.blogspot.com/-Vj-vISjnZEk/UEJ3BMvbCYI/AAAAAAAAB0I/WGxf5i6l5JM/s1600/homemade+seitan.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="148" src="http://2.bp.blogspot.com/-Vj-vISjnZEk/UEJ3BMvbCYI/AAAAAAAAB0I/WGxf5i6l5JM/s200/homemade+seitan.jpg" width="200" /></a><b><br /></b></div>
<div style="text-align: left;">
8 oz. of home made seitan (you can use purchased, but it isn't as tasty)</div>
<div style="text-align: left;">
2-3 Tbs. olive oil, depending on how large your skillet is</div>
<div style="text-align: left;">
1 small onion, diced</div>
<div style="text-align: left;">
2 garlic cloves, minced</div>
<div style="text-align: left;">
1 tsp. basil (I used dry, but you can use fresh if you have it)</div>
<div style="text-align: left;">
1 tsp. thyme</div>
<div style="text-align: left;">
1/2 cup good white wine</div>
<div style="text-align: left;">
1/2 lemon, juiced</div>
<div style="text-align: left;">
1 Tbs. chopped parsley</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-LHkLQpNXLA8/UEJ2qSxgXjI/AAAAAAAABz4/6oh-JrDmGlM/s1600/capers.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-LHkLQpNXLA8/UEJ2qSxgXjI/AAAAAAAABz4/6oh-JrDmGlM/s1600/capers.jpg" /></a></div>
<div style="text-align: left;">
1-2 Tbs. capers, depending on how much you like these pickled flower buds</div>
<div style="text-align: left;">
1/2 cup flour</div>
<div style="text-align: left;">
1/2 cup water (club soda gives the crust a flakier texture)</div>
<div style="text-align: left;">
1/2 tsp. salt</div>
<div style="text-align: left;">
1/4 lb. diced mushrooms (I left them out as I had none on hand)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Mix the flour, water, and salt in a medium size bowl. It will be a thick-ish paste. That is what you want.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Dip the sliced seitan into the batter and fry in a hot skillet until nice and crisp on each side. Remove to a plate, cover with foil to keep it warm.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Do NOT clean the drippings out of your skillet. They are all flavor.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Into the skillet put another TBS of olive oil if needed and cook the onions, salt and pepper until the onions become somewhat soft. (If using the mushrooms, add them here)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Add the garlic, parsley, basil, thyme, and a dash more black pepper and cook for about 2 minutes.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Now add to the skillet:</div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-mqsKWHxoi-A/UEJ23Kz3gRI/AAAAAAAAB0A/3h7a9Z6Gq_o/s1600/white+wine.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="143" src="http://4.bp.blogspot.com/-mqsKWHxoi-A/UEJ23Kz3gRI/AAAAAAAAB0A/3h7a9Z6Gq_o/s200/white+wine.jpg" width="200" /></a></div>
<div style="text-align: left;">
1 cup vegetable broth (I used No-Chicken broth for a better taste)</div>
<div style="text-align: left;">
1/2 cup dry white wine</div>
<div style="text-align: left;">
1 Tbs. lemon juice</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Cook on low heat until the liquid reduces by half. Stir in the capers and 1 Tbs. vegan margarine to give the sauce a glossy finish.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Serve the seitan with the sauce spooned on top and sprinkled with the diced parsley.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Serves 4</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b><br /></b></div>
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/04516228383672051397noreply@blogger.com0tag:blogger.com,1999:blog-6265259757308105122.post-49371030033278279872012-08-25T16:04:00.004-07:002012-08-31T12:11:19.765-07:00Snickerdoodles From A Box--Vegan And Doggone Good<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-SAUPLD2ROdU/UDlSj-7L5KI/AAAAAAAABwM/N79z-w8rruc/s1600/DSC02641.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-SAUPLD2ROdU/UDlSj-7L5KI/AAAAAAAABwM/N79z-w8rruc/s200/DSC02641.JPG" width="181" /></a></div>
Have you ever had a day when you received a phone call from out of town relatives that they were headed your way for a visit? That happened to me yesterday and I was down for the count with back pain I figured must be at least at level 15. The medical community says that pain reaches only a level of 10, which they consider to be maximum, but they don't have my falling apart spinal column. I greatly hate osteoporosis combined with osteo-arthritis. But that's another tale.<br />
<br />
Fortunately, I had recently purchased a boxed cookie mix simply because I had a coupon for a good amount off the regular price. I don't ordinarily cook from a box, but since I never know when I might be in a hurry, I tend to keep a couple on hand. I always try to veganize whatever is inside the box, usually giving the recipe a once-through and then messing with the substitutions until I think I have a winner. With no time to mess around with experiments, I used my usual exchanges, hoping for the best.<br />
<br />
To begin with, I used my favorite product in the whole cookie/muffin/pancake world--Krusteaz. I made the cookies by hand, exchanging my tried and true swaps and was I surprised how good the cookies turned out. I served them to company, along with some wonderful Kona coffee purchased for me by my cousin during his recent Hawaiian trip. Everyone raved about how good the cookies were. I didn't tell them they were vegan until every last crumb had been devoured. All four of my guests were amazed--carnivores that they are.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Here's how I did it:<br />
<br />
Heat oven to 375 degrees<br />
<br />
Into a bowl place:<br />
<br />
1 box bakery style cookie mix by Krusteaz<br />
1/4 cup unsweetened applesauce<br />
1 stick vegan margarine, room temperature<br />
<br />
Blend together the vegan margarine and applesauce. Add the cookie mix and stir until a stiff dough forms.<br />
<br />
Form the dough into balls, and roll them in the cinnamon/sugar mixture enclosed inside the box. Lay them at least 2" apart on an ungreased cookie sheet.<br />
<br />
Bake until the cookies are golden brown around the edges.<br />
<br />
Depending on which size cookie you want, bake them for:<br />
<br />
2" cookies, 6-8 minutes<br />
2 1/2" cookies, 8-10 minutes<br />
3" cookies, 10-12 minutes.<br />
<br />
I like big, crunchy cookies so I made the 3" size. They came out perfect.<br />
<br />
The cookie mix box has two more great sounding recipes on it and I intend to try both of them. But for right now, the Snickerdoodles this boxed mix made hit the right note with everyone who ate them, especially when served with a hot and steamy cup of fresh coffee from the Islands.<br />
<br />
If you give these cookies a try, let me know how you liked them or how you changed the recipe to be even better.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-7vJr0BMwNYs/UDlTC2qCJiI/AAAAAAAABwU/rhP5vE5piIU/s1600/DSC02642.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="220" src="http://2.bp.blogspot.com/-7vJr0BMwNYs/UDlTC2qCJiI/AAAAAAAABwU/rhP5vE5piIU/s320/DSC02642.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Since I like a hint of nutmeg in my Snickerdoodles, I'm going<br />
to add some to the sugar/cinnamon mix inside the box.</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/04516228383672051397noreply@blogger.com1tag:blogger.com,1999:blog-6265259757308105122.post-39942608777698883672012-08-17T19:54:00.001-07:002012-08-17T19:54:40.982-07:00Taco Salad--Vegan Style<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-JcYunYw2z5M/UC2WnVyhwdI/AAAAAAAABug/P-LNK2kWjlQ/s1600/heatwave.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-JcYunYw2z5M/UC2WnVyhwdI/AAAAAAAABug/P-LNK2kWjlQ/s200/heatwave.jpg" width="125" /></a></div>
My air conditioning broke--right in the middle of a horrid heat wave that rolled across the Southwest and decided to stay, albeit very much unwelcome. I don't know what the humidity is, but let's just say that the air is so moisture-laden I find it hard to breathe. I'm supposing a lot of AC's have gone out by now, having run 24/7 for almost two weeks because when I called my service contractor, I was informed that he was super busy and would get to me as quick as he could. I'm still waiting.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-PUDQjxHcDfE/UC2W0GLyMEI/AAAAAAAABuo/g5bLbvBc1BE/s1600/taco+salad.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="106" src="http://2.bp.blogspot.com/-PUDQjxHcDfE/UC2W0GLyMEI/AAAAAAAABuo/g5bLbvBc1BE/s200/taco+salad.jpg" width="200" /></a></div>
Now all of that to say that I could no longer even think about standing at the stove, let alone turning on the oven. Even if I had put something in the crock pot first thing this morning, there was no way I wanted to eat anything hot and steamy. That's why I racked my brain to come up with a cold supper. Thus it was that I thought of taco salad. It has always been a family favorite. But could I turn it into vegan and still have the taste I wanted?<br />
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<a href="http://4.bp.blogspot.com/-WSqXu4BXq0g/UC2XC8NcauI/AAAAAAAABuw/6W_N_M1gKbo/s1600/veggie+crumbles+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-WSqXu4BXq0g/UC2XC8NcauI/AAAAAAAABuw/6W_N_M1gKbo/s1600/veggie+crumbles+2.jpg" /></a></div>
You know me. I just had to give it a try. Doggone good if I do say so myself. I had company coming to dinner, so I made enough for four and there was even a little leftover. Does it taste like it has beef in it? Not really. But it's so tasty, my carnivore company ate with relish and even went back for more. I'd call that a successful swap.<br />
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<b>VEGAN TACO SALAD</b></div>
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1 lb. veggie crumbles or seitan, food-processed to look like crumbles</div>
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2 Tbs. olive oil</div>
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1 Tbs. Montreal steak seasoning</div>
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2 garlic cloves, minced</div>
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1 tsp. onion powder</div>
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1 sweet onion, chopped</div>
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10 cups lettuce, any kind, cut into bite size</div>
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2 large tomatoes, diced</div>
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1 cup shredded vegan cheddar cheese</div>
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2 cups crushed tortilla chips</div>
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Salt and pepper to taste</div>
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Brown the veggie crumbles or chopped seitan in 2 Tbs. olive oil. Salt and pepper to taste. Add the garlic, onion powder, and steak seasoning. Allow the mixture to sit off the heat while you prepare the rest of the dish. This will give it time to absorb the seasonings.</div>
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In a very large bowl, put the onion, tomato, lettuce, vegan cheese and salt and pepper. Mix together as you would a salad so all the ingredients are dispersed. Add the crumbles. Add the crushed tortilla chips. Taste for seasoning.</div>
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Serve with an array of sauces on the table. My favorite is taco sauce, but salsa or any hot sauce would be good, depending on personal preferences.</div>
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Serves 4<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtaz7QxCmEar4_gKkoMD2sRFC4tlhFXbb6CY7XKZsy2FC26A8juCmmy5LDDtx13iolkNYp_CloABazTH5sFvyJa8H7Yu14K14WjfdYWRfXzNChsmGchYIB6kNlvkuu5NxwKFYUXrhFdl7d/s1600/cartoon+cook2.gif" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtaz7QxCmEar4_gKkoMD2sRFC4tlhFXbb6CY7XKZsy2FC26A8juCmmy5LDDtx13iolkNYp_CloABazTH5sFvyJa8H7Yu14K14WjfdYWRfXzNChsmGchYIB6kNlvkuu5NxwKFYUXrhFdl7d/s320/cartoon+cook2.gif" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The recipe above is my standard taco salad. You can add anything else<br />
you wish: avocado, beans, black olives or whatever floats you boat.</td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/04516228383672051397noreply@blogger.com1tag:blogger.com,1999:blog-6265259757308105122.post-68640244160715350112012-08-14T16:49:00.000-07:002012-08-14T16:49:51.231-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
About a year ago one of my hula friends posted a You Tube video of Jake Shimabukuro playing Queen's Bohemian Rhapsody on the ukulele. It delighted me, maybe you will find it uplifting too. Here is the link:<br />
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<a href="http://www.youtube.com/results?search_query=jake+shimabukuro+bohemian+rhapsody+&oq=jake+shimbu&aq=1s&aqi=g-s10&aql=&gs_sm=1&gs_upl=474l2746l0l5417l6l6l0l0l0l0l380l1364l2-4.1l5l0">http://www.youtube.com/results?search_query=jake+shimabukuro+bohemian+rhapsody+&oq=jake+shimbu&aq=1s&aqi=g-s10&aql=&gs_sm=1&gs_upl=474l2746l0l5417l6l6l0l0l0l0l380l1364l2-4.1l5l0</a><br />
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Well, who should come to the Plaza Theater in sleepy Carpinteria, on Valentine's eve 2012, but the very same Jake Shimabukuro! My Hawaiin enthusiast gal pal, saw the marquee, and bought two tickets the same day. Lucky for me because the 200-seat venue was sold out on a Monday night. We got there early and snagged front row seats. Now, how can you be entertained by only one guy and his four string ukulele you might ask? Well, obviously you haven't yet checked out his video yet. Which is how he made his start. He told us that six years ago he posted a four minute arrangement of<em> While My Guitar Gently Weeps</em>, by the Beatles (just in case you were born yesterday); causing a sensation and the start of his tours and music CDs. He is truly a virtuoso! Making this simple intrument sound like a Spanish guitar or a Japanese koto at times. He was born in Hawaii and started playing the ukulele when he was four years old. It's so rare to see someone make a living off of art.Bravo young man! I wish him all the success he deserves.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvE34E-VlFdFifKxrjsww5EVQ_IxMXH8eWaQ_8kYmjAbGqhX70u4dh8iRiE93qjQTtS-OQUutGsYg_Rc96-m-xAY-NoEQA4oVJnxr-4ce6wORLWtV50uAc3TEsgyEq772pJlu4Embljko/s1600/DSCN1592.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvE34E-VlFdFifKxrjsww5EVQ_IxMXH8eWaQ_8kYmjAbGqhX70u4dh8iRiE93qjQTtS-OQUutGsYg_Rc96-m-xAY-NoEQA4oVJnxr-4ce6wORLWtV50uAc3TEsgyEq772pJlu4Embljko/s200/DSCN1592.JPG" width="200" /></a></div>
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One of the oddities of Hawaiian cuisine is musube, a sushi like roll of fried spam and sticky rice. My husband loves it. I wondered what could replace the ham. Is there a soy ham product out there? Would I be sorely dissapointed like the rest of the fake meat that can't fool me at all. Perhaps a sweet potato or yam steamed, boiled or baked and left over from the meal before would fry up nicely. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4EZudVmh_6MTsTOI5o3uqG0nLnUUg3DCeNfz-1g8zNEZm1-sVA0KeswZYQAwLua1lH4_ibAjN-UjCUhwWnpR-z9b6WLtmluJ5biOVI1PbYRTscGoN52Pew5sggdvEKOvg358RtkBfMsw/s1600/DSCN1596.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4EZudVmh_6MTsTOI5o3uqG0nLnUUg3DCeNfz-1g8zNEZm1-sVA0KeswZYQAwLua1lH4_ibAjN-UjCUhwWnpR-z9b6WLtmluJ5biOVI1PbYRTscGoN52Pew5sggdvEKOvg358RtkBfMsw/s200/DSCN1596.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJxDkaWpM7EAhYwDMPC8uFdaKLAlGn2l3_oH5_biZ9YmpY-yve9bxsIYNL9EWRyeDr2I7YMTrLucDlm_FSxGfd-P_IMxVkYpaP2AlOoe5tdAeNT1t6KQvVGJcewP5T-uPQk7G86u4JOs/s1600/DSCN1587+(2).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJxDkaWpM7EAhYwDMPC8uFdaKLAlGn2l3_oH5_biZ9YmpY-yve9bxsIYNL9EWRyeDr2I7YMTrLucDlm_FSxGfd-P_IMxVkYpaP2AlOoe5tdAeNT1t6KQvVGJcewP5T-uPQk7G86u4JOs/s200/DSCN1587+(2).JPG" width="200" /></a><br />
Naturally, I would need test subjects, and who better than my Dutch husband and his childhood friend from the Village of Blijswyk Netherlands. They prefer to eat animals, to the vegitarian diet, so I really have to appeal to the fatty, fried, salty, sweet taste of pork, or they wouldn't like it. <br />
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One night I served true spam Musube along side the vegan meat substitute version. Surprisingly, both men ate up both. I could appreciate that the vegan version had a tofu texture, but only slightly. The flavor of the Wild Wood Oganic's brand really tasted good fried in Sweet Soy sauce. I use the the Conimex brand of Ketjap Manis sauce and we buy it at Asian groceries. A simple spring or two of chives or just the greens from green onions add spicy crunch along with the toasted sesame seeds; just pop 1-2 tablespoons in a pan --no oil for 2 minutes or so, until you start to smell aroma. This Vegan Musube is pictured above. You start by cooking up Asian sticky rice. <br />
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<span style="font-family: Verdana, sans-serif;">Vegan Musube</span></h2>
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1 1/2 cup Cooked short grain rice. I use Cal Rose brand, but any brand cooked to be sticky, by adding a bit more water.</div>
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2 green onions, or a bit of chives</div>
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toasted sesame seeds<br />
flavored firm tofu, sliced thickly<br />
Norri strips of seaweed, cut down to tofu width<br />
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1. Lay the strips of seaweed either into a sushi maker, on onto a flat surface.<br />
2.Layer 1 tablespoon of sticky rice onto middle of seaweed strip.<br />
3. Put a slice of tofu onto this, then add a sprig or two of chives or green onions.<br />
4. Top with another tablespoon of sticky rice, and wrap the seaweed around, to make a sushi square.<br />
roll in sesame seeds and serve or refrigerate immediately.<br />
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I tried this recipe again with fried yams in the sweet soy sauce and it worked and tasted equally satisfying next to real pork Musube. So feel free to experiment with vegan sushi. Add radish sprouts, lemon basil or chillies for different flavors. <br />
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Mb.Rayhttp://www.blogger.com/profile/02672319057114262491noreply@blogger.com0tag:blogger.com,1999:blog-6265259757308105122.post-20292660248660979062012-08-10T17:40:00.001-07:002012-08-10T17:40:15.504-07:00Kale Chips So Good You Won't Want To Share<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-Z0omPPP3xcQ/UCWiLPKLTvI/AAAAAAAABso/XSb4Q4wKpO4/s1600/kale+leaves.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="173" src="http://3.bp.blogspot.com/-Z0omPPP3xcQ/UCWiLPKLTvI/AAAAAAAABso/XSb4Q4wKpO4/s200/kale+leaves.jpg" width="200" /></a></div>
I've been reading alot about roasting kale leaves and turning those healthy greens into something akin to a potato chip. A couple weeks ago I decided to see what all the hoopla was about and brought home a BIG bunch of curly kale from the market.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-s9hsFyOrsfc/UCWiUSLkBEI/AAAAAAAABsw/rmgXmpb24L8/s1600/how+to+remove+kale+stem.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-s9hsFyOrsfc/UCWiUSLkBEI/AAAAAAAABsw/rmgXmpb24L8/s1600/how+to+remove+kale+stem.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Remove the tough stems</td></tr>
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I removed the tough stems and cut the leaves into large pieces. Then I put the leaves into my colander and gave them a good wash. I'd read that the leaves had to be absolutely dry or they would steam in the oven and that isn't what I wanted. My purpose was to create a crispy leaf that would fall apart in my mouth.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-CucKpk5Iu3M/UCWiifldwjI/AAAAAAAABto/O5EKtd_o0Eo/s1600/cutting+kale+chips.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-CucKpk5Iu3M/UCWiifldwjI/AAAAAAAABto/O5EKtd_o0Eo/s1600/cutting+kale+chips.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut the leaves into sections</td></tr>
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I dried them well on a couple of kitchen towels, then let them sit for about 30 minutes. I used two sheet pans to roast the leaves on as they have to lay single deep or they'll not turn crispy. I set the oven for 350 degrees and when it was good and hot, I put the kale leaves into a bowl and drizzled 2 Tbs. of olive oil atop them, added a healthy sprinkle of sea salt, and gave the leaves a good toss so they all got coated. If you're not a salt lover, you could leave it off. I'm a salt lover.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-h45pxYR9EbE/UCWjVEf-YpI/AAAAAAAABtQ/Wume7sFdwZU/s1600/kale+ready+to+roast.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="160" src="http://2.bp.blogspot.com/-h45pxYR9EbE/UCWjVEf-YpI/AAAAAAAABtQ/Wume7sFdwZU/s200/kale+ready+to+roast.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Leaves ready for roasting</td></tr>
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I roasted them for 10-15 minutes, or until I could see these faded green leaves nearly standing straight up on the sheet pans. They were so crispy they nearly fell apart when I plated them, but I didn't care and neither did the company I had invited to dinner that night.<br />
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They made a perfect accompaniment to the mushroom burgers I served as the entree. From what I thought and from what my company said, I could have served a boatload of kale chips and forgotten the mushroom burger because the chips were just that good.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-jCmolLZhHPQ/UCWh-Hznx2I/AAAAAAAABsg/CUiB-hn1zfQ/s1600/kale+chips.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-jCmolLZhHPQ/UCWh-Hznx2I/AAAAAAAABsg/CUiB-hn1zfQ/s1600/kale+chips.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for eating. Ugly but delicious</td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/04516228383672051397noreply@blogger.com1tag:blogger.com,1999:blog-6265259757308105122.post-73882565503260585912012-08-03T12:37:00.000-07:002013-03-13T13:12:19.395-07:00Beef Stew You Won't Believe Is Vegan<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-hrsMdP0drQM/UBh4b3pb0GI/AAAAAAAABrk/GIVQmWbxOCU/s1600/beef+stew+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="125" src="http://4.bp.blogspot.com/-hrsMdP0drQM/UBh4b3pb0GI/AAAAAAAABrk/GIVQmWbxOCU/s200/beef+stew+1.jpg" width="200" /></a></div>
When my daughter was in the 10th grade, she tried out to be a cheerleader and made the team. You'd think there would be no parent involvement in having a cheerleader in the family, but guess again. The first call I got was from the cheer coach, informing me that the cheerleaders always gave a special dinner for parents and faculty and the cheer mothers were to do all the cooking. I was assigned a stew recipe and told in no uncertain terms that I was not to change a single ingredient as this particular recipe had been tried and improved over the years and was now at perfection. I was to double the recipe and show up with it in hand--along with my cheer daughter--at the school cafeteria at 4:30 on a particular afternoon. That would allow us time to prepare for the onslaught that was to descend within the hour.<br />
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<a href="http://1.bp.blogspot.com/-hnzi8YNxKPs/UBh4nW_MhbI/AAAAAAAABrs/v95cC-6AWCU/s1600/potatoes+and+carrots.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-hnzi8YNxKPs/UBh4nW_MhbI/AAAAAAAABrs/v95cC-6AWCU/s1600/potatoes+and+carrots.jpg" /></a></div>
I did as instructed, never even tasting the stew to be delivered. In fact, I was so busy with the serving, that by the time I got to eat, there was no stew left anywhere. I heard people talking about how wonderful the dinner had been so you'd better believe that by the next night I'd made what came to be called in our house "the recipe" for my own family. Over the years, I've passed this recipe on to untold people because once tasted, they always ask how to make it. I always tell them the same thing I was told: "It's perfect; don't change anything."<br />
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<a href="http://1.bp.blogspot.com/-uxNh4TCZHTo/UBh4xx_g9_I/AAAAAAAABr0/MvW2erVgU-Y/s1600/spices.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="113" src="http://1.bp.blogspot.com/-uxNh4TCZHTo/UBh4xx_g9_I/AAAAAAAABr0/MvW2erVgU-Y/s200/spices.jpg" width="200" /></a></div>
Once I became vegan, I wondered if I could replicate "the recipe" using my home made seitan. I experimented over time and finally came up with a stew so similar it's difficult to know it isn't the real thing. Since I promised you last week that I'd pass this treasure onto you, here it is. I made two tiny tweaks to give this stew the mouth feel of a meat dish. Other than that, I reiterate what I was told: Don't change a thing. It's perfect.<br />
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<b>VEGAN BEEF STEW</b></div>
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1 lb. seitan, cut into bite sized chunks (home made seitan is much more economical)</div>
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2 Tbs. olive oil</div>
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3/4 cup flour</div>
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Put the flour into a bag, dump in the seitan chunks and give it all a good shake.</div>
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In a deep pot, bring the olive oil to frying temperature</div>
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Brown the seitan until it resembles beef that's been lightly fried</div>
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Turn off the heat and add to the pot:</div>
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4 large carrots, cut into 3/4" pieces</div>
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4 large potatoes, cut into 3/4" pieces</div>
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1 large onion, sliced thin so it will nearly disintegrate into the gravy this recipe automatically produces</div>
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2 small bay leaves or 1 large one</div>
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1 garlic clove, minced</div>
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In a large measuring cup place:</div>
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1 1/2 cups of hot broth, vegetable or no-beef broth</div>
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1 tsp. Worcestershire sauce</div>
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1 Tbs. Kitchen Bouquet (in the spice aisle and vegan; it adds a great beefy taste)</div>
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2 tsp. salt</div>
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1/2 tsp. pepper</div>
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1/2 tsp. paprika</div>
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1 tsp. sugar</div>
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Big pinch of cloves (don't leave this out; it's what gives this stew it's extraordinary taste)</div>
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1 Tbs. apple cider vinegar</div>
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1/2 cup of hearty red wine (I use Burgundy)</div>
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Stir the liquid to distribute everything evenly, then pour it over the seitan and vegetables. Cover the pot and bake at 350 degrees for 1 hour or until the vegetables are fork tender.</div>
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The seitan will puff up as the dish cooks. That is normal. It shrinks back quickly and gives the mouth-feel of eating read meat.</div>
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I serve only a side salad as the dish is a full protein/vegetable meal in itself. My hubby always liked bread so he could sop up the gravy.</div>
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Serves 4 and can easily be doubled.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtaz7QxCmEar4_gKkoMD2sRFC4tlhFXbb6CY7XKZsy2FC26A8juCmmy5LDDtx13iolkNYp_CloABazTH5sFvyJa8H7Yu14K14WjfdYWRfXzNChsmGchYIB6kNlvkuu5NxwKFYUXrhFdl7d/s1600/cartoon+cook2.gif" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtaz7QxCmEar4_gKkoMD2sRFC4tlhFXbb6CY7XKZsy2FC26A8juCmmy5LDDtx13iolkNYp_CloABazTH5sFvyJa8H7Yu14K14WjfdYWRfXzNChsmGchYIB6kNlvkuu5NxwKFYUXrhFdl7d/s320/cartoon+cook2.gif" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegans are always messing with favorite recipes, trying to<br />
change them into vegan deliciousness.</td></tr>
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Anonymoushttp://www.blogger.com/profile/04516228383672051397noreply@blogger.com30tag:blogger.com,1999:blog-6265259757308105122.post-74710056079742734632012-08-01T19:33:00.000-07:002012-08-01T19:33:24.090-07:00Taste The Rainbow Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVfszNWDYkbOoqYCN_X-83fStifOFht8kFQXHCVYKKxbVL3O3xtl7xsK2PshaCuP_t08fg7oZUT_EN5Mb8D94EyOYTMST42NJYwrfR9ciV8Y5K2zLD6z7BCROurnD_IVcr2vv8dwMm4mA/s1600/D6C591A1-3641-4DDD-8921-339917E26EDC.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVfszNWDYkbOoqYCN_X-83fStifOFht8kFQXHCVYKKxbVL3O3xtl7xsK2PshaCuP_t08fg7oZUT_EN5Mb8D94EyOYTMST42NJYwrfR9ciV8Y5K2zLD6z7BCROurnD_IVcr2vv8dwMm4mA/s400/D6C591A1-3641-4DDD-8921-339917E26EDC.jpeg" width="400" /></a></div>
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Lets talk about cupcakes, because guys, I love cupcakes. I could eat cupcakes all day long if I could, they are that tasty! And my sister, well, she makes some pretty good red velvets, but I have been itching to make some vegan cupcakes so I recruited her for the job.<br />
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We started making a yellow cake mix and adding in the water and oil, but when it came to the eggs (of which we needed three) we opted to sub in with applesauce. I looked up the amount of applesauce per egg on the great wide Google, answerer of all questions in the universe. Basically everything I found said that 1/4 cup applesauce equals one egg. So we put in 3/4 cups applesauce. I found in a few places that people mixed their applesauce with baking powder, and well, why not try it out?<br />
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So that's what we did. 3/4 cup applesauce mixed with 1 1/2 teaspoons baking powder all mixed together and then added to our boxed mix with the water and oil. And then we beat it up so there was no lumps. A few black eyes maybe, some broken ribs for good measure but there were no lumps!<br />
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And then we got crafty up in here, folks. I mean, we got really into our cupcake making and separated out the batter into six different bowls. One for each color of the rainbow.<br />
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Yes, I know. You're impressed. And but who wouldn't be? I mean, those colors are fantastic! Once they were all bright enough for our liking, we started to fill up the cupcake liners with multitudes of different amounts of the myriad of colors.<br />
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And then we baked them. For what seemed like an eternity. We set the oven to 350 and once it was nice and hot we stuck our multicolored magic in for whatever the all-knowing cardboard box told us to. But they weren't done when the timer beeped. So we put them in for two more minutes, only that wasn't long enough either. More time. The toothpick finally came out clean, but the tops didn't bounce back when you pressed on them. We waited longer.<br />
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I think we must have put them back in the over a total of four times. Three times we just added two more minutes and the fourth time we put them in for five minutes. By that time we were afraid of burning them, so we pulled them out and left them in the tin for a little while to see if that helped.<br />
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They were completely cooked, just a little spongier than we were used to, which we attributed to the fact that we used applesauce instead of eggs, so just be aware. But they taste super delicious and they're pretty to boot!<br />
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So cupcakes out of a box don't have to be ordinary. With a little effort (and I mean little! we be lazy up in here, yo!) you can turn them into vegan rainbow cupcakes of mass deliciousness!<br />
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Next time though, I'm going to leave out the baking powder from the applesauce because it doesn't really need it. And I'm only going to use 1/2 cup of applesauce and one banana, because actually you can sub in bananas for eggs too! One banana equals one egg! Who knew!Nataliehttp://www.blogger.com/profile/17175106773453711033noreply@blogger.com0tag:blogger.com,1999:blog-6265259757308105122.post-77838446221485538362012-07-28T13:40:00.001-07:002012-07-28T13:40:37.897-07:00Homemade Seitan That's Easy And Delicious<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-KRc-UQNCEN4/UBRE4lJVbKI/AAAAAAAABrI/ZlP5uVUe8ks/s1600/seitan+stew.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="182" src="http://2.bp.blogspot.com/-KRc-UQNCEN4/UBRE4lJVbKI/AAAAAAAABrI/ZlP5uVUe8ks/s200/seitan+stew.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Family recipe for the best beef stew<br />ever. Recipe coming next week.</td></tr>
</tbody></table>
I actually like using seitan in my vegan recipes. And no, it doesn't taste like chicken or beef or pork or any of the other "meat" products out there, but when it's part of a great recipe, those chunks of seitan have so much the mouth feel of meat that they can fool the brain.<br />
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Now you may be the sort of vegan who doesn't miss meat. But I grew up eating it and while I now gladly forgo it in order to follow doctor's orders to avoid a possible fifth intestinal surgery, adding seitan to my recipes gives me the satisfaction of biting into something that feels like a chunk of meat. Besides the psychological pleasure I derive, seitan is easy for me to digest--whereas the real thing was partly responsible for too many intestinal surgeries. But that's another story.<br />
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In the last year and a half I've doled out more than a few bucks buying seitan at my local health food store. It was a product I always kept in the refrigerator in case whatever recipe I was working on would benefit from the taste of "meat." But since my budget is tight, I began wondering if I could make the seitan myself. I questioned my few vegan friends and from their answers, I decided that I didn't want to tackle such a time-consuming project, especially when the general consensus was that the end result was just too nasty to eat. <br />
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Then I bought Chloe Coscarelli's book, "Chloe's Kitchen" and right there in the back was a recipe for seitan. The reason it intrigued me was because every recipe of hers I'd tried had been a blue ribbon winner. Surely her recipe for seitan would follow suit. The ingredient list was small and the directions were simple. I changed only a few spices to suit my personal taste and doggone if it didn't come out perfect on the first try. To make things easy, I mixed all the ingredients in my food processor (one of my tweaks) and had that ball of slippery dough in the cooking pot in less than ten minutes. I dare you to give this a try. My guess is you'll never spend the money for commercial seitan again. The home made stuff costs much less per pound and tastes way better. Who can argue with those odds?<br />
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<b>EASY HOME MADE SEITAN</b><br />
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Makes 1 1/2 pounds </div>
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Into a food processor bowl put:</div>
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1 1/3 cups vital wheat gluten</div>
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1 cup water</div>
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Knead the dough until it is smooth and shiny, about 5 minutes in the processor. Do not under knead.</div>
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The dough will feel tough, unlike any other dough you've ever made. Relax. That is how it's supposed to be.</div>
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Allow the dough to rest 5-10 minutes. Cut it into as many pieces as you wish. I cut mine into three sections so I'd have a ball of seitan ready for use in any recipe I might choose to make.</div>
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While the dough rests, get out a BIG pot and fill it with:</div>
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4 cups of vegetable stock or no-chicken broth. I used the no-chicken for the added flavor to the seitan.</div>
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1/4 cup soy sauce</div>
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Pinch of red pepper flakes</div>
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1 tsp. dry parsley</div>
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Stir to combine. Add the dough balls to the cold broth. Bring to a boil then reduce the heat to low. Cover the pot and simmer the dough balls for 30 minutes. Be sure you use a large pot. The balls expand during cooking and become rather like gigantic dumplings.</div>
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After 30 minutes, turn the dough balls over, and simmer another 30 minutes uncovered.</div>
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Allow the seitan balls to cool in the broth.</div>
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Once thoroughly cooled, I put my three dough balls into separate freezer containers, along with enough broth to cover the seitan. The product will last up to 4 months frozen; about 3-4 days refrigerated.</div>
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I found that freezing the seitan increased its meaty mouth feel, though I can't explain why. </div>
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As is, the seitan has little taste, rather like a mushroom. But it's porous texture allows all manner of spices and sauces to sink into it and so far I've been delighted at how it can take on the flavors I love. I can make it taste like chicken or beef. I can slice it as I would a roast or grind it into taco meat. The herbs and spices you surround it with will determine the end flavor. </div>
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The homemade seitan is only the beginning. I defrost a ball of prepared dough then either cook it atop the stove or in the oven, turning it into stew or chicken picatta or teriyaki steaks. I am limited only by my imagination.</div>
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<tr><td class="tr-caption" style="text-align: center;">My seitan chicken pot pie is a favorite. For this photo, I removed<br />most of the top crust to make the filling visible.</td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/04516228383672051397noreply@blogger.com1tag:blogger.com,1999:blog-6265259757308105122.post-36866058058373791752012-07-20T22:54:00.000-07:002012-07-20T22:54:28.173-07:00Yummy Raw Food Tacos<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-iVAC6YQJOkY/UAn29E77orI/AAAAAAAABqA/NJxQBb01SLU/s1600/bean+and+corn+taco.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="128" src="http://2.bp.blogspot.com/-iVAC6YQJOkY/UAn29E77orI/AAAAAAAABqA/NJxQBb01SLU/s200/bean+and+corn+taco.jpg" width="200" /></a></div>
I've been reading about the raw food diet lately and while I don't want everything I eat to be in the raw form, I did come across a recipe that intrigued me. So what the heck? I tweaked it to fit my own palette and gave it a try. Now I do confess that I made the bean and corn part of the recipe the day before and I was really glad I'd done that. The added time with everything sitting together in the refrigerator did a great job at marrying all the ingredients into a happy union.<br />
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The day I decided to eat my raw food, all I had to do was fry up my corn tortillas and chop some lettuce and set the taco sauce on the table--along with a few other toppings I thought might fit in with the raw food plan. How easy was that? I had my guests serve themselves and we all agreed, after much lip smacking, that the tacos were a big hit. They were earthy and crunchy and spicy and tangy all at the same time and were the perfect food for a hot summer day.<br />
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<b>RAW FOOD TACOS</b></div>
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Into a bowl put:<br />
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1 can black beans, drained, rinsed, and mashed up just a bit<br />
1/4 cup salsa of your choice<br />
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1/2 cup frozen corn, defrosted but not heated<br />
4 green onions, white and green, diced<br />
1 large ripe tomato, small dice<br />
1/4 cup minced cilantro<br />
1 Tbs. olive oil<br />
Salt and pepper to taste<br />
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The longer it sets, the better it will be but you can serve it immediately if you wish. Allow to come to room temperature if you make it the day before.<br />
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<a href="http://3.bp.blogspot.com/-6qAsU2aRWHs/UAn7PHleYXI/AAAAAAAABqM/pnsWCMigJS4/s1600/fried+corn+tortilla.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-6qAsU2aRWHs/UAn7PHleYXI/AAAAAAAABqM/pnsWCMigJS4/s1600/fried+corn+tortilla.jpg" /></a></div>
Fry or warm 8 corn tortillas. I like mine fried crispy, so that's how I fixed them.<br />
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Set bowls on the table so guests can help themselves to:<br />
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Lettuce, shredded<br />
Vegan Cheddar cheese, shredded<br />
Vegan sour cream<br />
Mashed avocado drizzled with fresh lime juice<br />
Hot sauce for those who like lip burn<br />
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Serves 3-4, allowing 2 tacos per person<br />
<br />Anonymoushttp://www.blogger.com/profile/04516228383672051397noreply@blogger.com0tag:blogger.com,1999:blog-6265259757308105122.post-45870040570693069372012-07-20T11:50:00.001-07:002012-07-20T11:53:36.628-07:00Poppy Seed MuffinsUsually we tend to pair poppy seed with lemon when talking about muffins, but what happens when you're all out of lemons? Well, we could have just dropped the idea altogether, but where is the adventure in that? And if there's anything I'm a fan of, it's adventure to the nth degree! So we did what we do best, and improvised.<br />
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Truth be told, my little sister is the baker of the family. My mom's got pies down like it's nobody's business, but when it comes to cake we turn to the one and only Meemster. I'm not at all certain as to how we got on the subject, but I was talking with her last night about muffins. We dug around in the kitchen for her lemon poppy seed muffin recipe.<br />
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Because I am dairy-free, my heart fell a little bit when I read that it called for sour cream or yogurt. I'm still figuring out where to get dairy free alternatives around here since the big move. We found Tofutti brand vegan sour cream at the local Super 1 and my spirits instantly lifted! Neither of us had ever used it before, but hey! If this is an adventure, we better make it a grand one.<br />
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And honestly, guys, these muffins! They are wonderful!<br />
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<b>Here is what you'll need: </b>(makes 12 muffins)<br />
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2 cups all purpose flour<br />
1/2 cup sugar<br />
1 1/2 tablespoons poppy seeds<br />
1 teaspoon baking powder<br />
1 teaspoon baking soda<br />
1/4 teaspoon salt<br />
3 tablespoons canola oil<br />
2 tablespoons lime juice<br />
1 (8 ounce) carton Tofutti vegan sour cream<br />
1 egg (we used the egg, so it isn't a totally vegan muffin, but you can sub in 1/4 cup unsweetened applesauce as a binder instead)<br />
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<b>Here is how you do it:</b><br />
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Start by preheating the oven to 400 degrees. When baking I have forgotten this step multiple times and I always end up kicking myself waiting for the oven to get hot.<br />
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Then, in a large bowl, mix together the flour, sugar, poppy seeds, baking soda and powder, and salt. In a separate bowl combine the oil, lime juice, sour cream and egg (or applesauce). Once the wet ingredients are all mixed up and have lost their identities amongst each other, pour them over the dry ingredients.<br />
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We were about a tablespoon short on the lime juice, and our mixture was looking a bit on the dry side. To overcome this minor setback we added the missing amount in rice milk. Once that came together, the batter was sticky and moist. Just the way, uh huh, uh huh, I like it!<br />
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We scooped the batter into our lined muffin tin and popped those suckers in the oven 14 minutes. They came out a little sticky on the inside, so they went back in for an extra couple of minutes. Just make sure you don't burn the tops and your toothpick comes out clean when you're checking to see if they're done.<br />
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Once the muffins are up to par with your high standards, let them cool and serve with a nice glass of rice milk. Or perhaps maybe just whatever beverage choice you see fit. Eat, enjoy, repeat.Nataliehttp://www.blogger.com/profile/17175106773453711033noreply@blogger.com0