Yummy Raw Food Tacos

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.

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.

RAW FOOD TACOS

Into a bowl put:

1 can black beans, drained, rinsed, and mashed up just a bit
1/4 cup salsa of your choice

1/2 cup frozen corn, defrosted but not heated
4 green onions, white and green, diced
1 large ripe tomato, small dice
1/4 cup minced cilantro
1 Tbs. olive oil
Salt and pepper to taste

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.

Fry or warm 8 corn tortillas. I like mine fried crispy, so that's how I fixed them.

Set bowls on the table so guests can help themselves to:

Lettuce, shredded
Vegan Cheddar cheese, shredded
Vegan sour cream
Mashed avocado drizzled with fresh lime juice
Hot sauce for those who like lip burn

Serves 3-4, allowing 2 tacos per person

Pumpkin Soup

Holidays are meant for social gatherings no matter how big or small. Whether you buy specially prepared foods and drinks or spend hours on making it all yourself. The play between traditional, seasonal, and something new on the table never ceases to delight me, my friends and family.  As we taste, savour, and veer into pure gluttony, we always discuss what it is we are eating and drinking. How it compares to last year's feast. What small mistake or forgotten step needs to be forgiven. Oh the cranberry sauce didn't quite make it into the cranberry sauce hall of fame! However, that easy side of southern greens was voted into the next special occasion that involves mash potatoes.

Maybe the topic of food is a truly safe subject. Even with close friends and family, politics and religion will quickly heat up a conversation. This year my Christmas dinner at my brother's house was surprisingly copacetic and pleasant, considering past uncomfortable situations at their place. I think we only talked about the food and wine. Then again, on New Year's Day alone with my long time dear friend, we only talked about the food. Not because it was safe or the easiest topic, but because...Damn, it was so good! I took a picture and made her divulge everything she did, so that I could share it here.

Pumpkin Soup
3 1/2 peeled and cubed raw pumpkin
2 cups vegetable broth
1 3/4 cups diced roma tomatoes
1 cup water
3/4 teaspoon Kosher salt
1 tablespoon ground coriander
1/2 cup (coconut) milk
1 tablespoon vegan margarine
1/3 cup chopped fresh cilantro
1 cup vegan yogurt (optional)

Throw the first six ingredients into a large stock pot and bring to a boil. Reduce heat and simmer for ten minutes. Blend in blender only filling it half way at a time, or use another mode, like a hand held blender or food processor. Put back into the pot and add in the milk substitute and margarine. Bring to another simmer for 3 minutes. Serve with a dollup of vegan yogurt and cilantro if desired. If the pumpkins have all dissapeared, you can easily use another hard squash instead, like butternut or acorn. My friend found this recipe on www@ehow.com. The original recipe said that canned tomatoes could be used if fresh were unavailable and its okay to play around with the spices. Ground ginger, nutmeg, and cinnamon were suggested to try. My friend increased the coriander to suit her taste (and mine) since the recipe only called for 3/4 teaspoon. We both put ground pepper into our bowls too. This was the best pumpkin soup I've ever had!

 

The Old Man Is Snoring Tortilla Soup

"It's raining, it's pouring,

The old man is snoring

He went to bed,

Covered up his head

And didn't get up till the morning."

Where I learned to sing this childrens' rhyme remains a mystery, though it was most likely my mom who taught it to my sisters and me. In any case, we three girls would stand at the living room window, watching the rain come down in sheets and we'd all chime in, singing about the snoring man who slept through the rain.

As a kid, I always figured the man slept because he was too old to do anything else. My sisters and I had no intention of sleeping through the rain. We loved a good storm, though even a gentle drizzle made us happy. If it was a summer rain, which came often in Minnesota, mom would allow us to put on our swimsuits and go outside and play. If lightning bolts accompanied the storm, we were confined to the house, lest we be struck by electricity and die. I never figured out how something way up in the sky could kill me but the three of us girls  understood that mom believed it so we had to be content to stand at the window and watch. There would be no snoring for us.

As I've mentioned before, rainy days and snowy days were soup days at our house. It was a tradition I carried into my own family and which my children have taken into their families. Somehow inclement weather and home made soup go hand in hand. At least on my family tree. And since I woke up today to gentle rain, hard rain, and intermittent rain, I instantly knew what sort of day it would be.

Not wishing to go to the grocery store but wanting to stay inside, wrapped in my comforter, a cup of hot cocoa at my side, my knitting in hand, and a good movie on television, I scrounged around the refrigerator and pantry to see what might be available for a hearty soup. I was in luck. There was just enough of this and that to fashion a hot, steamy tortilla soup. As it cooked on my simmer burner for at least an hour, the aroma filled the house and according to the mailman, even wafted out to the mailbox.

I suppose it was the spices I used. You know how heavy handed I can be with adding zing to any dish I conceive. Odd for a girl who grew up in the heart of America where food is usually boring. I give my mom credit for teaching me to have shelf upon shelf of spices and herbs in my pantry. And I credit my husband for teaching me to add assorted chili powders to those things that would benefit from a touch of heat. Try this easy knock-off tortilla soup and then tell me what you think. My tummy loved it.

THE OLD MAN IS SNORING TORTILLA SOUP

Rehydrate 1 cup of TVP (textured vegetable protein) with 1 cup of hot vegetable broth. Set aside.

Mix 1 small can of tomato paste, at least 6 oz, with 1/2 cup of soy, rice, or almond milk. Set aside.

Into a large soup pot put:

2 Tbs. oil

2 small jalapeno peppers, seeds and ribs removed and then diced

3/4 cup of diced onions

1/2 cup of diced celery

2 garlic cloves, minced

1/2 tsp. ancho chili powder (use regular chili powder if you have to)

1 cup of fresh or frozen corn

1 Tbs. siracha

Stir together until the onions are translucent.

Add:

1 medium sized can of diced tomatoes with juices (about 15 oz)

4 cups of vegetable stock

The tomato paste/milk mixture

Add salt and pepper to your taste.

Allow the soup to cook till it bubbles, then cover and move to a back burner or simmer burner, stirring it occasionally. Allow it to simmer 45 minutes to an hour so the flavors have time to blend. Add the rehydrated TVP during the last ten minutes.

Fill a soup bowl with the tasty goodness

Top with lightly crushed tortilla chips

Sprinkle with minced cilantro leaves

If added toppings are desired, you can use:

Vegan yellow cheese, shredded

Diced green onions

Avocado slices

Dig in. 

Now wasn't that easy?

Serves 4 as a main course; 6 as a side dish.

Fajita Fiesta--Baby Bella Style

I love fajitas. I especially like ordering them in a restaurant because the food comes to the table on a cast iron plate that sizzles all the way from the kitchen to my table. I know that for sure. I've heard it sizzle time and again.

But woe is me. Now I'm a vegan and sticking to it. Not only has the intestinal disease I've battled for at least 15 years subsided, but I've lost 45 pounds in the process. In addition, my 70+ year-old skin has never looked fresher or dewier. People who have known me for a long time stop and look, then look again, then just plain stare. One of my doctors told me I looked like a whole different person. Another doctor told me that obviously the vegan diet was just what I needed. Acquaintances not only stare but outright ask me what I've done to myself.

When I tell them I've given up eating meat or dairy, they grimace like I've just forced a lemon down their throat. Then they insist they love meat and cheese so much they could never give it up. I just smile. I refuse to argue the points of being vegan. After all, I was an omnivoure all my life till recently. And I'm still not a dedicated vegan, for I wear leather shoes and carry a leather bag. Yet healthwise, I'm in far better shape than I was in my younger years. Last week a long-time friend insisted she would never become vegan because she liked her fried foods and sauces and butter too much. My sister said she liked steak and fish and couldn't even think about going without. My neighbor suggested being vegan was too expensive and she didn't know any vegan recipes anyway.

Now mind you, I'm not the one bringing this vegan business up in conversation. It just happens when I mention that I'm now a plant eater. I'll be honest and say it was hard to make the change. I had no idea how to put a meal together that would satisfy and nourish me. But I learned by scouring the net for vegan blogs and websites and Googling "vegan recipes" till my fingerprints no longer existed. I've learned how to make my own vegan dishes and gotten good enough to create some new ones. All this from a person who really hates to cook. Figure that one out.

As I was saying, I was in the mood for fajitas so I took my favorite chicken fajita recipe and tweaked it. Then I had the nerve to serve it to guests--all without first tasting it myself. By the raves I got, I guess everyone liked it. I know I sure did. Let me know what you think.

My recipe made four overstuffed fajitas. I served home made refried beans alongside and then had to roll into bed because I was too stuffed to walk.

FAJITA FIESTA

Use a resealable plastic bag for the marinade and put into it:

1 pound mushrooms, sliced. I used baby portobellos

2 Tbs. neutral vegetable oil

2 Tbs. lemon juice

1 garlic clove, minced

1 tsp. ground cumin

1 tsp. garlic powder

1 tsp. onion powder

1/4 tsp. red pepper flakes
Dash of hot sauce, I used Frank's

Salt

Black pepper

Let set for at least 20 minutes.

Preheat a large cast iron skillet until it is sizzling hot.

Add 2 Tbs. oil

1 medium onion, chopped

1 red  bell pepper, sliced

1 green bell pepper, sliced--I used a fresh jalapeno

Cook till the vegetables are translucent.

Add the marinade ingredients to the skillet and fry everything together, still at a high heat so you get that sizzle.Stir fry till all the liquid evaporates.

Warm 4 flour tortillas in the oven or the microwave.

Stuff 1/4 of the fajita mix into each tortilla.

Top with chopped cilantro, guacamole, a drizzle of lime, red salsa, vegan sour cream, and vegan yellow cheese, shredded.

As a side, serve refried beans or red rice or a bean/corn salsa. 

Enjoy!

Posole--Mexico In A Bowl

Try this authentic
Mexican recipe and I
bet you'll feel like
dancing too.

I've told you before that I have a housekeeper who comes to help me every week, largely because osteoporosis and arthritis in my spine have made it incredibly difficult to walk. Every so often I take advantage of her cooking skills and ask if she'll create something wonderful for my supper. She always agrees.

Because she's seen me grow so slim and healthy by eating vegan, she has done the same thing and while she's lost weight, it is her teenage daughter who has really slimmed down. All by eating vegan with only a few exceptions, such as family parties or church picnics.

To be honest, I've never eaten Posole. Yet I knew if Irma cooked it, it would be great. She grew up in Mexico City, taught to cook by her mom, and knows how to make original Mexican food that teases the tongue with spice and tickles the back of the throat with heat. Because I'm a sissy, she doesn't make the food she cooks for me as spicy as she would for her own family. If you're a diehard heat fan, add more chili powder and some jalapenos when you make this dish. I like it as is. Give it a try and let me know what you think.

POSOLE--MEXICO IN A BOWL

In a large soup pot, combine:

2 Tbs. olive oil

1 large onion, chopped

4 garlic cloves, minced

1 large poblano chile, chopped (sometimes called pasilla)

Cook until the vegetables are soft and the onion is translucent, about 8-10 minutes.

Add:

1 tsp. ground cumin

1 1/2 tsp. dried oregano

2 tsp. ancho chile powder (regular chile powder can be substituted)

1  24 oz. can of diced tomatoes with juice

1  15 oz. can of pinto beans, drained and rinsed

1  15 oz. can of white hominy, drained and rinsed

1 cup vegetable broth

1 tsp. salt

1 Tbs. lime juice

1 Tbs. browning sauce--I used Kitchen Bouquet

black pepper to taste

Simmer the soup on a back burner, uncovered, for at least an hour so  the flavors have time to marry. 

Serve piping hot with avacodo slices and fresh cilantro as garnishes.

Irma warmed flour tortillas over an open flame so they had a slightly charred taste, which went great with the posole. 

The whole masterpiece was good to the last drop.

If you don't have ancho chile powder, do yourself a favor and buy some. The depth of flavor this spice brings to the party is so much more than that of regular chile powder.

Peppers Fit For The President

 The stuffed peppers tasted so much better than this photo looks. It simply did not want to stand by itself in the bowl, so I propped it up with pita chips--which now that I think of it, would have been a good thing to add to my menu that night. Also, I waited until the next day to take the photo, not realizing the pepper would appear so shriveled. Fresh out of the oven, these delicious bells were a delight to the tastebuds.

First off, I would not pester any of my friends or family to become a vegan. That may be due to the fact that I have become one under doctor's orders and not by choice. Even so, after just a few months of the vegan lifestyle, I can honestly say that I don't remember the last time I felt so normal. No more bouts with the intestinal disease that has put me in the hospital and/or resulted in four surgeries over the last 15 years. Oddly enough, I wonder why none of the other surgeons or gastro-guys ever mentioned eating vegan before this. The fact that I've lost considerable weight (which I could afford to do), look dewey-skinned sans makeup, and feel bright and sassy each morning when I get up has made a monumental difference in my life. And when you're past seventy, each day of feeling fine is a gift. That's my opinion anyway.

So would I want that for you too? Of course. Would I insist you give vegan a try at least once a week? Only if you want. If you stopped by my home for a visit, is there anything I might do to "silently" expose you to how good vegan food can be?  Doggone right.  I'd get out my arsenal of tried and true recipes that look like regular food, smell like regular food,  and taste like regular food. Today's recipe is one of those. It's so good that I'd serve it to anyone who dropped by, even if it were the president. (Yeah, fat chance of that ever happening; I'm just trying to make a point.)

My goal in all this? To intrigue you, the reader, with appetizing food that's been tested on my own palete as well as that of a few friends. Now I admit that I like my food with layers of flavor, mostly derived from assorted spices and herbs. If you aren't one of those "spicy" creatures, either cut down the amount or leave it out altogether. But be warned: mess with the flavor profile of any vegan dish and unless you're a professional in the kitchen, you'll be eating what everyone and their dog seems to think vegan food tastes like. 

BLACK BEAN, MUSHROOM, AND QUINOA STUFFED PEPPERS

2 Tbs. olive oil

1 medium onion, finely chopped

Saute the onion in the oil for about 5 minutes or until the onion is translucent.

3 cloves garlic, minced

2 cups finely chopped mushrooms

Add to the above mixture and cook until the mushrooms lose their moisture, about 5 minutes.

1 Tbs. chili powder

1 tsp. salt

Stir into the above mixture. Then add to the pan:

1/2 of a 15 oz. can of tomato sauce

1/4 cup of water

1/2 cup quinoa

Lower the heat, cover and let simmer for about 20 minutes, stirring once or twice.

Cut the tops off  4 bell peppers of  any color and remove the seeds and ribs. Boil a pot of water, then add the peppers and cook for 5 minutes. This greatly reduces oven time for cooking the peppers through. Drain the peppers and let rest.

While the peppers are in the water, set your oven to 350 degrees.

When the mushroom, quinoa mixture has finished cooking, add 1 can of black beans, drained and rinsed and 1 tsp. pure maple syrup. Stir the beans, etc. into the quinoa mixture, give everything a stir to blend it together and let it simmer a few more minutes. Place the peppers in a small baking dish so they help each other stand upright and stuff each one to the rim. Pour the rest of the tomato sauce around the peppers and bake for 15 minutes. Remove the peppers from the oven, garnish with cilantro and serve. Not a cilantro lover?  Use parsley.

This recipe is so good I would eat it as is. However, it isn't like me to leave a good thing alone. I had some ideas on how to make this recipe more to my own liking, so the next time I made it, I mashed the black beans, giving them more body before adding them to the quinoa pan. The third time I made it I diced up one cooked vegan bratwurst and added it to the mashed beans mixture before filling the peppers. Ahh, now it's perfect. I suggest you try the original recipe and go from there. I served my bell pepper with corn on the cob, oven roasted in its husk. A fistfull of sweet black grapes served as dessert. I was so full I rolled into the livingroom and promptly dozed off in my recliner. I figured the dishes would still be there in the morning.



Springtime in S. CA and the azaleas are in full glory. I planted this sun-loving version just outside my library window so I could see it without having to walk all the way around the house.



Copyright 2011 by Sandra L. Keith, all rights reserved
Photos are the property of the author and may not be reproduced without permission.

Say Hi to Thai



Once I have this vegan thing down pat, I'm going to learn how to photograph food. I realize my pictures look nothing like those in a magazine or book or even those on television. Woe is me. Right now it's all I can do to cook the food, let alone make it look pretty.



My late husband's family invited me to their Easter gathering and I somehow managed to stay completely vegan. Is that a miracle or what? I had such a good time seeing all of them, most of whom I haven't had contact with since Jim's memorial service a year ago. I have a reason for mentioning this. Only Jim's brother and his wife have kept in touch, often coming over to fix things I can't handle. Like electrical problems or water-heater nightmares. So why am I telling you this in a vegan blog? Simply because I want you to to know what they said about me.

The first comment was, with shocked look on face, "Gosh, Aunt Sandy, you're looking really good." Nephew continues to stare at me. "You sure do," another pipes in and gives me a bear hug. "I'm glad to see you looking so great," says a niece.  "What have you been doing?" It was compliments all around, each one saying mostly the same thing as we greeted one another. Taking into consideraton  that last time we'd all been together was a sad occasion, I figured whichever way I looked, it had to be  better than the last time we'd all assembled. 

But then my sister-in-law, who had continued glancing over at me, and whom I'd seen many times over this past year, commented that I really DID look good. I'll tell you a secret. I knew I did. I'm not talking about the "you're beautiful" kind of way but a rosy-cheeked healthy way. I'd noticed the change myself during this past couple of weeks. I'd not only lost weight, but my skin was well-hydrated again. It had been so dry and pasty for so many years, I'd given up on it. No matter what creams or lotions I slathered on, my skin still looked like an old piece of parchment paper. So when they asked what I'd been doing, I just had to confess. "I'm a vegan now," I told them. "Doctor's orders." Then came the myriad questions and while I tried to hold out on too many boring details, I finally gave in and spilled my guts. I told them everything I knew about being vegan 24/7. I was shocked that they were even interested. All I can say is I'm living proof that eating healthy works. Now some of them want recipes. Who knew?

Meatless Pad Thai

8 oz. rice noodles (I used 4 oz. or the dish would be mostly noodles)

3 quarts water, brought to a boil. Turn off heat, drop noodles into the water and set aside for 15 minutes. Drain the noodles in a colander and rinse with cold water. Ignore them till later in the recipe.

2 Tbs. fresh lime or lemon juice

1 tsp. soy sauce

2 Tbs. ketchup or chili sauce

1 tsp. sricacha sauce (yum)

2 tsp. oil, I used canola

2 tsp. minced garlic

1 tsp. grated ginger

1 carrot, cut into matchsticks

3 green onions, green and white parts, cut on diagonal

1/2 cup snow peas, cut into matchsticks

4 oz. firm tofu, cut into 1/2 inch cubes

1/4 cup jicama, cut into matchsticks (I left this out because I hate to peel the ugly thing)

1/4 cup chopped peanuts (I used roasted, unsalted)

1/4 cup fresh bean sprouts

1 Tbs. fresh cilantro, minced

1 Tbs. fresh basil, minched

Combine the lime juice, soy sauce, ketchup, sriracha, and 2 Tbs. water in small bowl. Set aside.

Heat the oil in a large skillet or wok over medium heat and saute the garlic and ginger for a few seconds.

Add the carrot and green onions. Saute another 2 minutes or until the carrots are barely crisp-tender.

Add the snow peas, tofu, and jicama and stir briefly.

Add the lime juice mixture and stir to coat the tofu and vegetables, being careful not to break up the tofu too much. (Mine didn't break at all as I used a wok with plenty of room to move everything around.

Add the noodles and stir until they are fully heated through, about 2 minutes.

Garnish the plate with chopped peanuts, sprouts, cilantro, and basil.

Makes 4 servings

This recipe is so good it's right up there in my personal vegan hall of fame--which makes it one of the recipes I'd pass on to my non-vegan family.

This recipe is from The Complete Vegan Kitchen by Jannequin Bennett. Every recipe I've tried from this book has been excellent. Some I just like better than others and so far, this is a favorite.

Holiday Travel Temp

Holiday traveling may present a special issue for vegans; try getting through an eight hour drive on potato chips from the gas station alone; and maybe a tomato juice if you're lucky (and lucky enough to pay less than a dollar an ounce!) With a little foresight and preparation, a satisfying meal for 2-3 servings can be made in a short time and travels well. Chopsticks optional; forks may be easier in the car!

Vegan Supper To-Go!

3 large carrots, peeled and sliced
3 celery stalks, sliced diagonally
1 medium onion, chopped



In a large skillet on med heat, add 2 tablespoons of oil and saute the carrots, celery, and onion for about 10 minutes, stirring frequently. Season a bit with ¼ tsp each of: salt, pepper, celery salt, and onion powder.

1 package tempeh, sliced into cubes
2 tablespoons tobasco sauce; Texas Pete is a good choice
2 tablespoons Bragg's apple cider vinegar
1 teaspoon olive or avacado oil



In a separate medium skillet on med, add a bit of oil and allow it to heat up. In a medium bowl, mix the wet ingredients together, then add the tempeh and tumble with a fork until all sides of all cubes are coated. Once the oil is hot, add coated cubes to the pan and situate evenly and allow to saute for about 3 minutes per side, or until light browning occurs. Add a little extra oil here and there if the tempeh absorbs too much from the pan.

1 cup sushi rice OR brown rice
2 teaspoon vegan boulion
1 teaspoon oil
½ teaspoon salt
water (use the knuckle trick)

This you may want to consult the directions on the rice package; I picked sushi rice because it cooks much faster than long grain rices. If you are using brown rice, be sure to start Ahead of time! For either rice, it is a good idea to saute the rice for a couple of minutes in the oil before adding water to enhance the flavor.

1 green pepper, washed & chopped
Soy sauce or Bragg's
Lemon
Ginger root, frozen
2 cloves garlic, chopped



Now add about ½ the amount of the cooked rice to the vegetable saute we started with along with the green pepper and garlic. Add about ½ teaspoon fresh grated ginger, 2 teaspoons Bragg's soy proteins, juice from ½ lemon. Let cook just until the green pepper starts to change color. Now pack up in a plastic travel container, add some fresh cilantro, leave room for the tempeh on top, and test the seasoning; top up with a little soy sauce if needed- my guess is you probably won't!



Now, you can gas up and hit the road without worry for what the gas station snack bar bringeth or that there is only fast food from here to there!