Granola Parfait

As you well know, I'm always trying to figure out nutritious and new things for breakfast. I use to make a scamble egg and have some toast with it...done. Even though there's lots to choose from, I still want something different. I'm not a huge fruit eater, I know that fruit is essential for healthy eating and a happy heart. I make this at least once a week...talk about satisfying and delicious! Make the granola ahead of time and keep it in a jar, it will last for a long time (as long as you don't gobble it all up the first few days!) Enjoy.....you won't be disappointed!
GRANOLA
makes about 6 cups
2 cups rolled oats
1 1/4 cups sliced almonds
3/4 cups unsweetened shredded coconut
1/4 teaspoon fine sea salt
1/4 cup maple syrup
2 tablespoons rice syrup
2 tablespoons safflower oil, plus additional for oiling sheet
1 cup dried fruit (you choose, raisins, cranberries, chopped apricots all good)
Preheat oven to 300 degrees F.
Arrange the oats on a large rimmed baking sheet and bake, stirring occasionally, until lightly toasted, about 15 minutes (watch so it doesn't burn).
Meanwhile, in a large bowl, combine the almonds, coconut, and salt. In a small bowl, whisk together the maple syrup, rice syrup, and oil.
Stir the toasted oats into the almond mixture. Add the syrup mixture, stirring to thoroughly combine.
Grease the baking sheet. Spread the granola evenly on the sheet and bake, stirring occasionally, until golden brown, 20 to 25 minutes (the mixture will still look and feel wet). Stir in the dried fruit, then cool completely in the pan on a wire rack.
Now, to make the Parfait
Parfait Ingredients
Any kind of fruit (any kind of berry works well)
1 6 oz container vanilla vegan yogurt (I really like Coconut Yogurt)
2/3 cups of that yummy homemade granola
Now, just start layering! Start with yogurt, then fruit, then granola and keep going!
ENJOY!

Gardein "chick'n"

Gardein Chick'n not cooked


So, I'm NOT a big fan of soy.....or so I thought, until I realized you have to read labels. I found this product, okay, so I didn't find it, "Opray" did. Its called Gardein (www.gardein.com) they make vegan chicken, beef all kinds of things. I found it at my local health food store. If you live in the Midwest, Kroger's even sells it. I had my first taste of Gardein at the cooking class I took.
My quest was on to find it. The Gardein "Chick'n" fillets are hard to find. If you find them...stock up! They're made from soy protein and grains. I made the following recipe for dinner the other night...it was so delicious. I actually made one batch using the Gardein Chick'n and one using real chicken for my husband (still can't convince him to try eating what I eat....I'll keep trying though!)
This recipe is a variation from Tal Ronnen "the conscious cook" book.
Gardein "chicken" scaloppini with shiitake mushroom sauce
4 Gardein breasts (if you can't find Gardein, use whatever vegan chicken fillets you can)
1/4 unbleached all-purpose flour
Sea Salt and freshly ground black pepper
4 tablespoons safflower oil
1 pound shiitake mushrooms, stemmed and cut in 1/4" slices (of course you can use whatever mushrooms you want...cremini would be good)
1 cup white wine
1/2 cup faux chicken stock (you can use vegetable stock)
1/2 cup Ear Balance (vegan butter)
1 tablespoon minced fresh chives
Flatten the Gardein breast with your hand to 1/2 inch thick. Season with salt and pepper, then dredge in flour.
Add 2 tablespoons oil into nonstick pan. Heat over medium heat, then add the Gardein and cook until browned, about 3 minutes on each side. Remove to a plate and set aside and keep warm.
Add the remaining 2 tablespoons oil, heat over medium heat, then add the mushrooms and cook for 3-4 minutes, stirring often, until softened. Deglaze the pan with the wine and cook until reduced by half, 2-3 minutes. Add the stock and cook for 2 minutes.
Remove from the heat and whisk in the Earth Balance 1 tablespoon at a time, whisking constantly so that the sauce doesn't separate. Stir in the chives. Return the Gardein to the pan and coat with sauce.
I served this with oven roasted Brussels sprouts and mashed potatoes which where made with the Earth Balance butter and Soy Creamer......
ENJOY!

Omelet

If you've been reading my blog (THANK YOU!) you know I'm always looking for breakfast idea's. When people ask me what food I miss most, I use to say cheese, actually there's some pretty tasty "cheese" choices out there. So I guess, no not cheese. I think probably it would be eggs. I've long ago given up "fried" eggs, went to "egg beaters" now, I can't even do that! I did make the "bitches"
breakfast burrito with yumming results. Now, I've tried their omelet, (they call it "bitchlette").
I've modified it...it was really good.....give it a try!

"Omelet"
Serves 2
9 - 10 oz firm or extra firm tofu, crumbled (use a fork or your hands)
3 oz vegan any kind of cheese (I used a combo of Cheddar and Jack)
2 cloves garlic, minced
4 teaspoons nutritional yeast flakes
2 teaspoons tamari
2 teaspoons Ener-G egg replacer
1/2 teaspoon turmeric
1/2 teaspoon fine sea salt
1/2 teaspoon pepper
1 tablespoon refined coconut oil
Filling of your choice
Examples: green and red peppers, onion, Vegan ham or bacon
I used leftover roasted vegetables I made the other night.

In a large bowl, combine the tofu, cheese, garlic, yeast flakes, tamari, egg replacer, turmeric, salt and pepper. Set aside.
In a large nonstick skillet over medium heat, melt 1/2 tablespoon of the coconut oil. Add your filling of choice, (not ham or bacon if using) stirring occasionally until tender, about 3 minutes.
Transfer vegetables to a plate or bowl.
Return the skillet to medium heat and melt the remaining oil. Add the tofu mixture and cook stirring occasionally, for 2 minutes. Then spread it evenly in the pan and cook, without stirring, until nicely browned on the bottom, 2 to 3 minutes.
Arrange the filling mixture and bacon and ham(if using) on top of one side of the omelet. Remove from the heat and gently slide the omelet about halfway onto a serving plate. Carefully turn the pan over to fold the omelet in half on the plate.
This recipe would make a great Mexican Omelet...fill with corn, beans, salsa, cheese....yum...
I think I've solved my breakfast dilemma.....finally!
ENJOY!

Oils

You probably noticed in my latest recipes I've been using safflower oil
or coconut oil
in most of my cooking. You probably thought why? I thought olive oil is the best. Well it is if your using it for salad dressings or to sprinkle over food another words, just don't cook with it.
Your probably still thinking...why? Its because of the smoke point, the temperature at which the oil starts to break down. These break downs result in changes in flavor, as well as changes in nutritional value. The nutritional value of the oil start to degrade, changing what once may have been considered healthy (like olive oil) into one that is unhealthy.
The higher an oil's smoke point, the higher the temperature the oil can withstand. Because of this, each type of oil should be used for certain cooking methods.
I found this on the Internet which was excerpted from "GET REAL" and STOP Dieting! from Brett Blumenthal. I haven't read this book, it sounds interesting though...and believe me...I've been dieting the last 20 years...it would be kind of nice to stop!

No heat - flaxseed and olive oil (for use in salads)
Low-Moderate heat - Coconut,Olive, Sesame (for use in low heat baking, light sauteing)
Medium heat - Macadamia Nut, Peanut, Safflower,Canola (for use in medium heat baking, sauteing, stir-fry
High heat - Avocado, Grapeseed, Sunflower, Soybean/Soy (for use in deep frying, searing)

Whatever oil you decide to use, remember that most oils are refined. Refined oils tend to have a much higher smoke point. Unrefined oils though are more nutritious which is good for salads.
When it comes to extremely high heat cooking, always choose refined.
I've been using Coconut Oil in most of my cooking, when I bought the oil, I noticed I could purchase Coconut oil that was refined, or unrefined...I couldn't understand why, now I know why!
I went to a cooking class a couple of weeks ago. The chef who taught the class was Chef Scot Jones, he is a Vegan, owns a restaurant with Chrissie Hynde's (of the Pretenders) called VegiTerranean in Akron, Ohio. (check out their website; www.vegiterranean.com)
I asked him what type of oil he cooks with, he said olive oil (not Virgin) mixed with Canola Oil. Basically 1/2 and 1/2.
So there you have it, see what oil works best for you.

Portabella Bolognese

PORTABELLA BOLOGNESE


I found this recipe from the "Rachael Ray" Show. She actually has been making more and more vegetarian recipes. So watch out.....vegetarian meals are breaking into "normal" tv!
Ingredients
1 oz dried mushrooms, such as porcini or mixed wild mushrooms
2 cups vegetarian stock
2 tablespoons safflower oil
3 tablespoons vegan butter, cut into pieces
4 portabella mushrooms, cut into 1/4" dice
1 medium onion, chopped
1 small rib celery, chopped
2 large cloves garlic, finely chopped
1 bay leaf
sea salt and pepper
freshly grated nutmeg to your taste
2 tablespoons tomato paste
1 cup dry red wine
1 14 oz can crushed tomatoes or tomato puree
1 cup soy milk (or almond or rice)
1 pound fettuccine pasta
Place dried mushrooms in small pot and cover with vegetarian stock. Bring to a boil then reduce heat to low and steep.
Heat a heavy pot over medium to medium-high heat with 2 turns of the pan of safflower oil. When hot, add butter and melt into toil then add portabellas, onions, carrots, celery, garlic, and bay leaf. Saute until tender, 15 minutes, then season with salt, pepper and nutmeg, stir in tomato paste and cook 1 minute. Add crushed or pureed tomatoes and stir. Reduce heat.
Remove dried mushrooms from steeping liquid, reserving the last few spoonfuls in pot as any grit on the mushrooms will have settled there. Stir in milk. Simmer over low heat 20-30 minutes to thicken.
Bring a large pot of water to boil, salt water and cook pasta to al dente. Drain pasta and toss with sauce. Serve in shallow bowls. Top with vegan Parmesan.
SERVES 4
ENJOY!

Breakfast Burrito

Those "bitches" have done it again! This is the best breakfast burrito I've ever had and it doesn't even have eggs in it! I promise you, if you served this to your non-vegan friends, they would never guess it was actually good for them! Its called "breakfast" burrito but I would have this for lunch or dinner with a salad any time.
I just want to mention these burritos have tofu in them. Now I wasn't a big fan of tofu. I didn't like the texture, taste, there made from soy beans (which I was afraid where full of pesticides....) well after reading and becoming informed, I realized there was tofu and then there's tofu...you must look at the labels. Make sure it says organic and in the fine print it will say something like soybeans have not been fertilized or use of pesticides where not used in this product...Just be informed and I can't express more....READ YOUR LABELS!
Bitchin' Breakfast Burrito
Serves 4
14-16 ounces firm or extra firm tofu, crumbled (use your hands or a fork)
2 cloves garlic, minced
2 tablespoon nutritional yeast flakes
1 tablespoon tamari or soy sauce
1/2 teaspoon turmeric
1 teaspoon fine sea salt
1/2 teaspoon pepper
1 tablespoon refined coconut oil
8 ounces vegan breakfast sausage, crumbled
1 russet potato cut into 1/2 inch dice
1 15 oz can black or pinto beans, drained
1 4 oz can diced green chilies, drained
4 (9-10 inch) whole wheat tortillas, heated
4 oz vegan cheddar of Jack cheese, shredded
1 1/2 to 2 cups salsa

In a large bowl, combine the tofu, garlic, yeast flakes, tamari or soy sauce, turmeric, salt, and pepper; set aside.
In a large nonstick skillet over medium heat, melt 1/2 tablespoon of the coconut oil. Add the sausage and cook according to package directions. Transfer the sausage to the bowl with the tofu mixture. Add the remaining 1/2 tablespoon of coconut oil to the skillet and melt over medium heat. Add the potato and cook, stirring occasionally, until tender, 12 to 15 minutes. Add the beans and chiles, stirring until heated through, about 1 minute. Stir in the tofu mixture and cook, stirring occasionally, for 3-4 minutes, or until any liquid has evaporated and the mixture is hot.
To server, lay a tortilla on a work surface and top with 1/4 of the tofu mixture, arranging it in a column down the middle of the tortilla, 2 inches from either edge. Top with 1/4 of the cheese and 1/4 cup of the salsa. Fold one side of the tortilla up and over the fillings, fold in the edges, and continue rolling the tortilla to the other side, making it a tight bundle. Transfer the burrito to a plate, seam down. Repeat with remaining tortillas. Pass the remaining salsa at the table.
ENJOY!

Roasted Vegetable Linguine

Did I ever mention how much I love pasta? Every time I see
a new pasta recipe I have to try it. This one really sounded tasty
and easy......and it was!

Roasted Vegetable Linguine
2 cups shitake mushrooms (I used 1 cup shitake and 1 cup cremenni)
1/2 lb. fresh or frozen asparagus, cut into 1- 1/2 inch pieces
1 small onion, coarsely chopped (1 cup)
2 tablespoons safflower oil
2 cloves garlic, minced (2 tsp)
1/2 tsp. red pepper flakes
2 cups cherry tomatoes
1/2 cup white wine
1/2 13.15 oz pkg. whole-wheat linguine
1/2 cup torn fresh basil leaves
1. Preheat oven to 45o degree F. Toss together mushrooms, asparagus, onion, oil, garlic, and red pepper flakes in large roasting pan. Roast 20 minutes or until mushrooms and onions begin to brown, stirring occasionally to prevent sticking.
2. Add tomatoes to pan, and roast 7 to 10 minutes more, or until tomatoes shrivel and soften. Transfer vegetables to bowl. Add wine to roasting pan, stirring to scrape off any stuck-on bits from bottom of pan. Place roasting pan on burner over medium heat, and simmer 2 to 3 minutes or until wine has evaporated by half; or return roasting pan to oven 5 minutes, and let wine cook off.
3. Meanwhile, prepare pasta according to package directions. Drain pasta, and reserve 1/2 cup cooking water. Stir reserved cooking water into reduced wine roasting pan.
4. Return pasta to pot. Add wine mixture and vegetable, and toss over medium-low heat until heated through. Season with sea salt and pepper, if desired. Stir in torn fresh basil leaves, and serve immediately.
ENJOY!

Rustic Whole Wheat Bread

Okay, so I gave up bread for lent. I made this bread a couple of weeks ago, oh my gosh! It was so easy and did I mention YUMMY!
I always tried making bread to no avail. It never quite worked out, well so you could actually eat it! Give this recipe a try. I recommend starting it at night (yes at night before you go to bed) after reading the recipe, you'll see why.
Rustic Wheat Bread
3 1/4 cups unbleached all-purpose flour
1 cup whole-wheat flour
1 3/4 teaspoons salt

1 teaspoon rapid-rising instant yeast
1/4 cup roasted and salted sunflower seed, plus 2 tablespoons for garnish
2 1/2 tablespoons molasses
2 1/2 tablespoons vegetable oil, plus more for brushing dough
4 tablespoons mixed seeds (use at least 2 kinds, brown flax, golden flax, sesame, or millet) for garnish
1. Mix 2 cups water with 1 cup ice cubes in a bowl. Combine 3 cups all-purpose flour, wheat flour, salt and yeast in a separate bowl. Stir in sunflower seeds. Measure 2 cups ice water, and combine with molasses and oil in third bowl. Vigorously stir molasses mixture into flour mixture. (Dough should be slightly stiff; stir in just enough additional flour to stiffen dough slightly, if necessary.) Brush dough top with oil. Cover bowl with plastic wrap, and let rise at room temperature 8 to 12 hours (first rise).
2. Vigorously stir dough, scraping down bowl sides. Stir in remaining 1/4 cup flour, plus more as necessary to yield stiff but stirrable dough. Oil 9 x 5 inch loaf pan. Coat bottom and sides of pan with mixed seeds. Transfer dough to prepared pan and smooth surface with spatula or well-oiled fingertips. Press remaining 2 tablespoons sunflower seeds on top of loaf. Cut slash down center of loaf or score dough with large X using sharp knife. Cover with plastic wrap oiled on side facing dough.
3. Let dough rise 1 1/4 to 2 1/2 hours at room temperature (second rise). Second rise alternatives: let dough stand in turned-off microwave with 1 cup boiling water 45 minutes to 1 1/2 hours for accelerated rise: for extended rise, refrigerate up to 48 hours, then set out at room temperature.
4. Preheat oven to 425 F. degrees. Remove plastic wrap, place loaf in oven, reduce temperature to 400 F. degrees, and bake, uncovered, 30 to 35 minutes, or until top is well browned. Cover with foil; bake 20 to 25 minutes more, or until skewer inserted in thickest part of loaf comes out with just a few particles. Bake 5 minutes more to ensure doneness. Cool 15 minutes in pan; unmold, and cool on wire rack.

Yummy Treats

These wonderfully delicious treats came to me via Alicia Silverstone in her book "the kind diet"
This is a really good book by the way. Very thought provoking and some really interesting and delicious recipes. Try this recipe...you'll see what I mean!
Crispy Peanut Butter Treats with Chocolate Chips
Makes 9 to 12 squares
1 box brown rice crisps cereal (I found a really good organic brand at my health food store)
1 3/4 cups brown rice syrup
Fine sea salt
3/4 cup peanut butter or almond butter
1/2 cup vegan chocolate chips or carob chips (you can skip if you want, I did and they where still good)
Pour the rice cereal into a large bowl. Heat the syrup with a pinch of salt in a saucepan over low heat. When the rice syrup liquefies, add the peanut butter and stir until well combined. Pour over the cereal. Mix well with a wooden spoon.

Once thoroughly mixed and cooled to room temperature, stir in the chocolate chips. Make sure the mixture is cool, or you will end up with melted chocolate instead of chocolate chips in your treats.

Turn the mixture out into a 8"X8" or 9"x13" baking dish. Wet your wooden spoon lightly and press the mixture evenly into the pan. Let cool for 1 hour before cutting into squares or bars.
ENJOY!

Vegan Pancakes......Yum!

Thanks to those Skinny Bitches
I can now have pancakes! I've tried "healthy" pancakes before and they usually taste okay wise but flat and not fluffy. Try these wonderful pancakes, you'll actually feel good about eating pancakes!
Basic Pancakes
Makes about 8 4-5 inch pancakes
1 1/4 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 1/2 cups rice milk
2 tablespoons refined coconut oil, melted, or safflower oil
1 tablespoon maple syrup, plus more for serving
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts (my option!)
In a large bowl, whisk together the flour, baking powder, and salt. In a medium bowl, whisk together the rice milk, oil, maple syrup and vanilla. Whisk the milk mixture into the flour mixture, stirring just until combined. Add walnuts if using.
Preheat a nonstick griddle or large nonstick skillet over medium heat for at least 2 minutes. About 1/4 cup at a time, pour the batter onto the grill or skillet. Cook until bubbles appear, the edges are set, and the pancakes are nicely browned on the bottom (about 2-3 minutes). Turn and cook until the other side is nicely browned, 1-2 minute. If necessary, keep the finished pancakes in a warm oven while you finish the batter. Serve hot with maple syrup.

Hope you Had A Happy Valentine's Day!

Happy Valentine's Day !!!! Okay so I'm a couple of days late...but I had to share with you my beautiful flowers and my yummy dinner!
It's so hard now to eat "out". I can usually find something on the menu of a restaurant that's vegetarian...but now that I'm Vegan....my choices are salad, vegetables and potatoes, which is fine but I feel I can make that at home easily and better!
For my "romantic" dinner, I made a huge baked potato smothered with Vegan "butter", kale sauteed in safflower oil with garlic and a portobello "steak". Oh I forgot, and a Caesar salad!

Caesar Salad with Homemade Herbed Croutons
3 slices vegan whole wheat bread, diced
2 tablespoon safflower oil
1 teaspoon herbes de Provence
1/2 teaspoon fine sea salt
3 heads romaine lettuce cut into bite-sized
About 1 1/2 cups Vegan Caesar Dressing
Preheat oven to 375 degrees F.
In a large bowl, combine the bread and oil. Stir in the herbes de Provence and salt. Spread the mixture onto a rimmed baking sheet and bake for 10 minutes. Remove from oven and toss.
Bake for an additional 5 minutes or until browned. Cool the croutons thoroughly before using (or store in an airtight container for up to 1 week).
In a large bowl, combine the romaine with the Vegan Caesar Dressing to taste. Sprinkle with
Vegan Parmesan Cheese. Toss in the croutons and serve.
Caesar Dressing
4 oz silken tofu
6 tablespoons lemon juice
3 cloves garlic
2 tablespoons Vegan Parmesan cheese
1/2 tablespoon Dijon mustard
2 teaspoons Vegan Worcestershire sauce
1/2 teaspoon each fine sea salt and pepper
1/4 teaspoon kelp powder (you can fine this in a Health Food Store)
3/4 cup extra virgin olive oil
In a food processor, combine the tofu, lemon juice, garlic, cheese, mustard, Worcestershire sauce, salt, pepper and kelp powder. Process until smooth. With motor running, slowly drizzle in the olive oil. Use immediately, or cover and refrigerate for up to 1 week.

Portobello Fillets
sea salt
1/4 cup safflower oil
2 shallots, chopped
2 garlic cloves, minced
1/2 cup dry white wine
1 1/2 tablespoons white wine vinegar
4 portobello mushrooms, stemmed, gills removed
Montreal seasoning (or steak seasoning of your choice - don't have it just use mixture of thyme, pepper and salt)
Place a large pot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 1 minute.
Add the shallots and garlic and cook for 5 minutes. Add the wine, vinegar and 1 cup water, bring to a boil, then lower the heat and simmer for 20 minutes.
Add the mushrooms and cook for 1 minute. Pour the mushrooms and liquid into a shallow container, cover and set aside to marinate for 1 hour.
Remove from marinade and press between paper towels to remove the excess marinade. Sprinkle with Montreal Seasoning, pressing the seasoning into both sides of the mushroom pieces. Discard marinade.
Place a large cast-iron skillet over medium-high heat for 1 minute, then add the mushrooms in one layer, working batches if necessary. Cook until browned and crisp 2 - 3 minutes on each side.
ENJOY!

Fat Tuesday

Sorry, I'm a day late for "fat Tuesday" but I thought I'd share with you my "fat Tuesday" dinner. Vegetarian Jambalaya and Cornbread. Yummy! And it was....
Vegetarian Jambalaya
1 tablespoon safflower oil
1 small onion, coarsely chopped
1/2 cup coarsely chopped celery
1 green bell pepper, coarsely chopped
1 garlic clove, mined
One 14.5 oz can diced tomatoes, drained
2 tablespoons tomato paste
1/2 teaspoon file powder
1 teaspoon Tabasco sauce
1 teaspoon sea salt
1/2 cup water
1-1/2 cups cooked or canned black-eyed peas, drained and rinsed
4 oz poached tempeh (to poach, I simmered in boiling water to cover for 30 minutes), cut into 1"
pieces
8 oz frozen vegetarian sausage links, cut into 1" pieces
4 to 5 cups hot cooked long-grain brown rice
In a large pot, heat 1 1/2 teaspoons of the oil over medium heat. Add onion, celery and bell pepper and saute for 5 minutes or until the vegetables begin to soften. Add the garlic, tomatoes, tomato paste, file powder, Tabasco, salt and water. Cover and simmer for 20 minutes or until the vegetables are soft. Stir in the beans.
Meanwhile, heat the remaining 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add the tempeh and vegetarian sausage and cook until browned about 5 minutes. Add the tempeh and sausage to the tomato mixture and simmer for about 10 minutes, until the flavors are well blended. Adjust the seasonings. Serve over rice.
Cornbread
1 tablespoon refined coconut oil, melted or safflower oil
1 1/2 cups yellow cornmeal
1 1/4 cups whole wheat pastry flour
3/4 cup evaporated cane sugar
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 1/2 cups soy, rice or almond milk
1/2 cup silken tofu
Preheat oven to 425 degrees. Oil a 13x9 inch baking pan:set aside
In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. In a blender, combine the milk, tofu and the 1 tablespoon of the oil pureeing until smooth. Add the milk mixture to the cornmeal mixture, stirring just until combined. Pour the batter into the prepared baking pan.
Bake the cornbread until golden brown about 20 minutes. Transfer to a cooling rack for 10 minutes, then remove the cornbread from the pan and return to rack to cool completely.

"Fat Tuesday" is the last big hurray before lent. Now if you don' t know what lent is, its a time when your suppose to fast until Easter. I did grow up Catholic, can't say I'm one now, (of course once a Catholic, always a Catholic?) and after 12 years of Catholic schools, some things just get embedded into your brain. So I decided to give up bread, beer and sweets....now this is going to be tough, especially the bread part....I can do it...You can too, what are you going to give up for the next 6 weeks (I think its 6 weeks, maybe 5?) Whatever you decided try the Jambalaya and Cornbread (oh, no I can't eat the cornbread now....) its really good. As usually.....ENJOY!

Sloppy Joes with Cole Slaw

Dry Textured Soy Protein

Don't you just love sloppy joes? Oh what's a vegan to do? I've always seen textured soy protein in the bins at my health food store but never knew what it was used for or how to use it.
This recipe uses textured soy protein, when it cooks it looks just like ground beef. In fact I might have tricked my husband into eating it if he didn't realize I was eating it too (he would know there's no meat in it!) He did try it and told me "it wasn't bad" yea, he just didn't want to admit to me it was good!
This recipe is from "Skinny Bitch in the Kitch" this book has fantastic recipes. I've tried several and there all tasty.
Sloppy Joes
Serves 4-6
2 tablespoon refined coconut oil
1 green bell pepper, cut into 1/4 inch slices
1 stalk celery, halved lengthwise and cut into 1/4 inch slices
2 large onions, chopped
4 oz thinly sliced shite or cremini mushrooms (about 2 cups)
1 teaspoon chili powder
1/2 teaspoon fine sea salt
1/4 teaspoon pepper
2 cups water
1-15 oz can tomato sauce
1/4 cup Bragg's Liquid Aminos (or 8 teaspoons tamari or soy sauce)
1/4 cup ketchup
1 1/2 cups textured soy protein
4-6 vegan whole wheat hamburger buns
Heat oil in a skillet over medium high heat. Add the bell pepper and celery and cook, stirring occasionally, for 2 minutes. Add the onion and cook, stirring occasionally, for 4 minutes. Add tghe mushrooms, chili powder, salt and pepper and cook, stirring occasionally for 2 minutes. Stir in the water, tomato sauce, Bragg's Liquid Aminos or tamri or soy sauce, and ketchup. Stir in the textured soy protein, increase the heat to high, and bring to a boil. Reduce to a simmer and cook, stirring occasionally for 20 minutes.
Serve on buns.....incredible!


Creamy Cole Slaw
Serves 4-6
1/4 cup vegan mayonnaise
1/4 cup vegan sour cream
1/2 tablespoon white wine vinegar
1/2 tablespoon agave nectar
1/2 teaspoon fine sea salt
1/2 head green cabbage, quartered, cored and thinly shredded
1/8 small red cabbage, halved, cored and thinly shredded
1 carrot, shredded
(you can just use the pre-packaged coleslaw mix if you want)
In a small bowl, whisk together the mayonnaise, sour cream, vinegar, agave nectar and salt;set aside.
In a large bowl, combine the green cabbage, red cabbage, and carrot. Add the dressing and toss until well combined. Cover and refrigerate for 24 to 48 to let the flavors develop.
ENJOY!

Egg Cream

Have you ever had an Egg Cream? I had my first egg cream probably about 30 years ago when I lived in Brooklyn, New York. I saw someone having one and asked the waiter what it was. He told me, I thought, I'll give it a try. Well, its now my most favorite afternoon pick me up. Its refreshing and well, just yummy!
Your probably thinking, a drink made up of eggs, not very vegan. Well, I'm happy to say no little chickens where killed making this refreshing drink. It so easy and all you need is 2 ingredients! Give it a try.
"Chocolate Egg Cream"
In a glass place a little less than 1/2 glass chocolate soy milk fill the rest of the glass with seltzer water, be careful, the seltzer water is very fizzy and will run over the glass if your not careful.
Enjoy!

Super Bowl Sunday

Yesterday was footballs biggest day of the year...Super Bowl Sunday. We had a party of three, my husband, step-son and myself. I made them grilled wings (which I use to love) and pizza. Now that I'm a confirmed 2 week vegan, I decided to see what I could make that I would have usually eaten before I became vegan. I love chips and dip. Its my favorite "watching big events on TV " kind of treat. Most dips has sour cream, mayonnaise. Most taco dips has cheese...Here's my favorite's turned into now my Vegan Favorites.....
Homemade Potato Chips (not fried!)
3 large russet potatoes
2 tablespoons safflower oil
salt & pepper
Slice potatoes into 1/8 inch slices, if you have a mandolin use it! I just sliced the potatoes as thinly as I could, don't bother to peel the potatoes.
Toss potatoes in oil until well coated. Preheat oven to 450 degrees. Arrange potatoes in 1 layer on 2 cookie sheets that where brushed with oil. Bake for 10-15 minutes, WATCH! They cook fast! Bake until chips are crisped and lightly browned. Remove from oven, season with salt and pepper...cool.
Onion Dip
2 tablespoons safflower oil
1 tablespoon non-dairy butter
1 large Vidalia onion
3 green onions
salt and pepper
4 oz nondairy cream cheese at room temperature
1/2 cup nondairy sour cream
1/2 cup Vegan mayonnaise
Cut onions in half and then slice into 1/8 inch thick half-rounds. Heat the "butter" and oil in a large saute pan over medium heat. Add onions, salt and pepper and saute 35 minutes. Add green onions and saute for another 15 minutes or until onions are dark brown. Remove from heat.
Place the "cream cheese", "sour cream" and Vegan mayonnaise in a bowl, using a hand held mixer beat until smooth. Add onions and mix well.

Taco Dip
1 16oz can refried beans
1-2 large avocados
3 tablespoons fresh lime juice
1-8oz container nondairy sour cream
1/2 cup Vegan mayonnaise
1 packet taco seasoning
1/2 cup diced green onion
1/2 cup mild green chiles, drained
1/2 cup sliced black olives
3 tomatoes chopped
2 cups shredded vegan Cheddar cheese
Preheat oven to 350 degrees
Spread a layer of refried beans in the bottom of an 8x8 glass baking dish. Pit and peel the avocado, place in bowl and mash with lime juice, spread on top of the refried beans. Stir together the sour cream, mayonnaise and taco seasoning, spread over the avocado.
Sprinkle with chilies, then the green onions, then the black olives and finally the tomatoes over the sour cream, mayo, taco seasoning mix. Sprinkle cheese on top. Heat for about 15-20 minutes or until heated through and cheese melts a little bit.
This is also good served room temperature.
Enjoy and go Saints!

Vegan

Yes, I'm going to take the next "jump" into Vegetarianism, I'm going Vegan. Well, actually I've been a vegan for 1 whole week! I realize I might accidental relapses from time to time, especially when dining out, but I thought...why not! Turning vegetarian was easy, go for the next logical step. I might want to mention that I did read a book that pretty much convinced me to at least try to become a vegan.
"Skinny Bitch" by Rory Freedman and Kim Barnouin. Along with the DVD "Food, Inc." has changed my whole way of thinking about food, where it comes from and realize I have a choice on what I want to put into my mouth.
"Wow, give up cheese?" you might say. I've discovered so many "fake" cheeses out there that are really good, I don't even miss the cow kind. By fake I mean either "cheese" made from soy or rice. Yes you heard me, rice or soy.
I realized with my heart situation, if I mess up my new arteries to my heart, I might not have a second chance. Giving up food I thought I loved is worth it when I know what my alternative may be.
Now, if you think you could not possibly become a Vegan, try it for ONE day. Just maybe one day a month even. I found many wonderful recipes in the following books:


All three of these books have really wonderful Vegan recipes. I have to admit, I had to resupply my kitchen with "vegan" options, but once I made the initial purchase, I now have them.
I found most of my ingredients at my local health food store, my local chain grocery store actually has a pretty good "health foods" selection. And let's face it, you can find yummy vegetables anywhere!
If you don't think you could become Vegan at least read "Skinny Bitch", get if from the library, it will at least open your eyes and perhaps maybe we can all become involved with where our food comes from and how its processed. It only takes one person....image what we all could do!