Cabbage, Radish, and Cucumber Pressed Salad

I've been investigating yet another way of eating, still vegan but more specific, Macrobotic to be exact. I'm still researching, but I've started some of the principals of this way of eating which actually most vegans do. I will post a more in depth description of Macrobotics at a later posting.
I made this salad today for lunch, it was so good! You would think the salad would be mushy, its actually really crunchy. This may be one of your new favorite salads. (I found this salad in "The Kind Diet" book).
Cabbage, Radish and Cucumber Pressed Salad  

Serves 2-3 (although I wanted to eat it all!)                
5-6 leaves napa cabbage, thinly sliced
3 red radishes, thinly sliced
3 whole scallions, thinly sliced on the diagonal
1/2 cucumber, thinly sliced on the diagonal (peel only if the cucumber isn't organic)
1 apple, peeled, cored and thinly sliced
1 1/2 tablespoons umeboshi vinegar
1 tablespoon balsamic vinegar
1 tablespoon toasted sunflower seeds
Combine all the vegetables and fruit in a mixing bowl. Add the vinegar and massage the vegetables with your bare hands until they begin to wilt and release some liquid. this may bake a few minutes. The mixture should feel wet. Form into a mound and place a small plate on the mixture within the bowl and place a weight on top (I used a pan filled with water or a heavy jar or can would work too). Press for 20 to 30 minutes. Pour off the excess fluid, and give the salad a good squeeze with your hands. If it tastes too salty, rinse under cold water, then squeeze again.
Sprinkle with sunflower seed.
ENJOY!

Breakfast?

Leftover dinner? Want to try something different for breakfast? Why not have your leftover dinner for breakfast? The above picture is from my dinner the night before. Leftover kale (my new best friend) drizzled with Tahini Dressing (see post from yesterday) and leftover brown rice and barley....yum. Who says you have to eat eggs or some kind of cereal....What could be better for you than to get your day going, with a breakfast full of fiber, calcium and iron?
Give it a try, look in your refrigerator...you might be surprised what you may find!
ENJOY!

Salad

I love salads but I get burned out on them. So every once in awhile I come across a new salad dressing and figure I might as well give it a try. Always make your own salad dressing, its so easy and much more delicious. This salad dressing is from Alicia Silverstone's Book, "The Kind Diet"
Tahini Dressing
Makes about 1 cup
1/2 cup tahini
juice from 1 1/4 lemons
1-2 teaspoons shoyu
1/4 garlic clove, to taste
1 teaspoon umeboshi vinegar
Combine the tahini, lemon juice, shoyu, garlic, vinegar and 1/2 to 3/4 cup of water in a blender. Puree until very well combined. Refrigerate in a tightly sealed jar. This will keep for about 4 days. You can add basil, cilantro, parsely, and miso for variation, but if you add herbs, the dressing will only last for 2 days.
Remember the kale from yesterday? This dressing would be great on it!
ENJOY!

Kale

Kale is one of those vegetables that I never had growing up. I would see it in the grocery store and of course I heard of kale, but I didn't know what to do with it. And I wondered...is it good?
Not only is it good. Its good for you! Kale is one of those super veges. Kale is an excellent source of calcium and iron, creates strong bones and teeth and helps prevent osteoporosis. So for those of you out there asking....what about calcium...kale actually has more calcium than milk! According to the researches from Creighton University in Omaha, Nebraska and Purdue University in West Lafayette, Indiana, reported that the calcium in kale is readily absorbed by the body more efficiently than the calcium contained in milk! In studies of 11 women, the absorption of calcium from 300 mg. of kale averaged .49, while from a similar amount of milk calcium absorption averaged .321.
So now that we know kale is good for us, how do we fix it? The easiest way is to just steam it and then drizzle a little dressing made from a little olive oil and vinegar of your choice. Delicious.
Before you steam the kale, you must cut out the "vein". Don't worry, if you forget or eat it you won't die! I've also make it by washing under water, then drying in paper towel, leave some moisture on leaves. Place safflower oil in a large frying pan, saute some minced garlic, then start putting in the kale, stir, the kale will really cook down. I then sprinkle with Gomashio...yum!
Be creative! Don't be scared. Any way you would fix spinach, you can replace it with kale instead.
Even chopped as a salad! Mixed with pasta...(udon noodles my new favorite pasta), use your imagination....you won't be disappointed!
Kale sauteed in safflower oil over medium heat, then sprinkled with toasted pine nuts.

Vegetable Pasta with Butternut Squash and White Wine Sauce

I saw this recipe on NBC "The Today Show". It sounded really good, so I thought I'd give it a try.
And you know what, it was really good! I've adapted it to what I had in my refrigerator.
Try it, you won't be disappointed!

Vegetable Pasta with Butternut Squash and White Wine Sauce
Serves 4



Sauce
1 tablespoon safflower oil
1/2 onion, chopped
1 clove garlic, minced
2 cups diced butternut squash, skin removed
1/2 cup white wine
1 1/2 cups vegetable broth
For the Pasta
1 pound pasta of your choice
1 tablespoon safflower oil
1/2 onion, sliced
1 leek, white part only, cut in half lengthwise and cut across into thin slices (make sure you wash thoroughly)
1 clove garlic, minced
1 small fennel bulb, sliced
1 cup frozen peas (thawed)
1/2 cup white wine
Vegan Parmesan
Gomasio to taste (see March 10 posting for information on Gosamsio)

Heat a large saute pan over medium-high heat.
Add the oil and saute onion for 2 minutes, stirring often, then add the garlic and the squash and saute for 1 minute.
Add the white wine to the pan and reduce by half, add the broth.
Bring to a simmer, reduce heat to low, cover with lid. Simmer gently for 20 minutes or until squash is soft.
Remove the pan from heat and puree sauce in a blender until smooth. If sauce seems thick, thin with water. Season with salt and pepper.
Bring a large pot of water to boil. Add pasta and cook until al dente. (little chewy)
In a large saute pan, heat over medium heat, add the oil and saute onions and leek for 2 minutes, stirring often. Add the garlic, fennel, and peas cook an additional 3 minutes. Add the wine and reduce by half, then add the butternut squash sauce to the pan and mix well.
Add the drained pasta. Sprinkle with vegan Parmesan and Gomasio.
ENJOY!

Fruit Crumble

We all should eat more fruit every day. I must confess, I've never been a huge fruit fan, unless of course its in some sort of dessert! I love fruit crumble or some people call it fruit crisp.
Give this recipe a try, I promise you won't feel guilty eating dessert!
Fruit Crumble
1/2 cup refined coconut oil
1 cup plus 2 tablespoons Sucanat (or other dry sweetener)
1/2 cup plus 1 tablespoon whole wheat pastry flour
1/2 cup rolled oats
3/4 teaspoon salt
1 teaspoon ground cinnamon
6 cups frozen mixed fruit (whatever you want, I used frozen blackberries, rasperries and strawberries)
2 tablespoons lemon juice
1 teaspoon vanilla extract
Preheat oven to 375 degrees F.
Oil a baking dish.
In a medium bowl, combine 1 cup of the Sucanat, 1/2 cup of the flour, the oats, and 1/2 teaspoon of the salt. Using your fingertips, cut in the oil, mixing until the biggest pieces are the size of peas; set aside.
In a large bowl, combine the remaining 2 tablespoons of Sucanant, 1 tablespoon of flour, 1/4 teaspoon of salt, and the cinnamon. Mix in the fruit, lemon juice and vanilla.
Transfer the fruit to the prepared baking dish, spreading it evenly. Sprinkle on the topping. Bake for 30 minutes.
Serve warm or at room temperature. If you want, top with vegan vanilla ice cream.
ENJOY!

Nachos

Nachos are one of my favorite "bad" foods. Lots of cheese....use to be one of my all time down falls! I gave up whole fat cheeses, switched to low-fat. What to do now? Fortunately you can find some pretty fabulous Vegan cheeses at your local health food store. I had this for lunch the other day, and actually for breakfast too! Breakfast? Yes, who says you can't have what you want?
Give my Nachos a try, use your imagination, layer it with all kinds of great veges . Even vegan chili if you have it!
I'm not using any measurements, you be the judge.
Nachos
Organic tortilla chips
Shredded Vegan Cheddar cheese
Sliced black olives
guacamole (just smash one avocado, drizzle with lime juice, add some chopped cilantro, mix together)
salsa
Arrange tortilla chips, cover with shredded cheese, microwave for about 60 seconds.
Layer with olives, guacamole and salsa.
ENJOY!

Reuben Sandwich

St. Patrick's day will soon be upon us. So every year, I eat corned beef and cabbage. Not this year! How about a Reuben sandwich? What could be better, sauerkraut, thousand island dressing, Swiss cheese and corn beef? Not anymore, right? WRONG! I tried this recipe and it was Yummy!
Give it a try, you'll be pleasantly surprised!
TEMPEH REUBEN SANDWICHES
3 tablespoons safflower oil, divided
8 ounces tempeh, sliced into 8 large 1/8 inch thick slices
1 large yellow onion, sliced
1 teaspoons garlic, minced
2 bay leaves
1 1/2 teaspoons paprika
1 teaspoon salt
2 tablespoons apple cider vinegar
1 tablespoon tamari
1/4 teaspoon black pepper
3/4 cup water
8 slices light rye bread
2 tablespoon vegan "butter"
Thousand Island Dressing (recipe follows)
1 cup sauerkraut, rinsed and drained
4 slices vegan Swiss cheese
1. In a large saute pan over medium heat, heat 2 tablespoons safflower oil and tempeh, browning tempeh on each side. Remove tempeh for the pan and set aside.
2. Add remaining oil and onion. Brown for 5 minutes, stirring occasionally. Return tempeh to the pan and stir in garlic, bay leaves, paprika, salt vinegar, tamari and black pepper. Add water and simmer for 39 minutes or until the water has evaporated and tempeh is infused with flavor and coated with a glaze. Remove bay leaves.
3. Spread "butter" on one side of each of the bread slices. On side that is not "buttered", slather on Thousand Island Dressing, top with tempeh, onions, sauerkraut, top with "Swiss" cheese, top with bread slice. Make sure the side with the butter is on the outside.
4. Heat skillet on medium heat, brown sandwich on each side until brown.
THOUSAND ISLAND DRESSING
Makes about 1 1/2 cups
1 cup vegan mayonnaise
1/4 cup ketchup
1/4 cup pickle relish
2 tablespoons tomato paste
3 tablespoons lemon juice
1/2 teaspoon fine sea salt
1 teaspoon Dijon mustard
In a bowl, whisk together all the ingredients.
ENJOY!

Eggplant Parmesan

I love Italian food. Usually most of the yummy Italian foods are covered with cheese....think about it, pizza, baked ziti
and Eggplant Parmesan just to name a few. When I became a vegetarian, I use to make eggplant Parmesan a lot. Now what to do...I have to tell you, the soy cheeses aren't what they use to be. They actually melt and this was hands down, the best eggplant parm I've ever made! This recipe take a little effort, but I guarantee you will be rewarded with the yummy taste! See if you agree!
Eggplant Parmesan
Serves 4
2 pounds (medium size) eggplant
sea salt
4 tablespoons safflower oil
1 cup fresh whole wheat bread crumbs (easy! just take a piece of bread and put it into your food processor) mixed with about 1 tablespoon dried basil
2 cups Marinara or Spaghetti Sauce (your favorite or try mine from my blog on 8/18/09)
1 pound grated vegan Mozzarella cheese

Preheat oven to 350 degrees F.
Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4 " thick. Place slices in a large colander, sprinkle with salt and set aside for about 30 minutes. Drain and thoroughly rinse the eggplant and dry.
In a saute pan, heat the safflower oil until hot. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces.
Spread half of tomato sauce in bottom of a 13x9 inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella. Repeat layers with remaining sauce, eggplant and cheese.
Bake for 30 minutes or until bubbly. Let stand 5 minutes before serving.
I served mine with a side of ziti covered with marinara sauce.
ENJOY!

Asian Cucmber Spinach Salad

Salads can be so boring sometimes, so I'm always on the look-out for new and exciting salads. I found this one on the "Rachel Ray" website from her show. It was different and good. I didn't have any cucumbers so I made it without cucumbers, I thought about adding broccoli to it instead, which I'm sure would have been good too. Be creative! I think the next time I would sprinkle Gomasio over it. Gomasio is a blend of sesame seed and sea salt which is actually low sodium because its mixed with the sesame seeds. Give it a try on anything, it will really give your dish that extra zing!
ASIAN CUCUMBER SPINACH SALAD
1/3 cup water
3 tablespoons white wine vinegar
1 tablespoon sugar
1 clove garlic, crushed and peeled
3 1/4 inch thick slices fresh ginger
1 teaspoon crushed red pepper flakes (this will make it very hot, so adjust accordingly!)
2 teaspoons tamari
1 small red, white or Spanish onion, thinly sliced
2 seedless cucumbers, trimmed of ends, cut in half lengthwise then thinly sliced on an angle
1 pound baby spinach, washed thoroughly
Pepper
Gomasio
Place the water, vinegar, canola oil, sugar, garlic, ginger crushed red pepper flakes and tamari in a small saucepan over medium-high heat, bring up to a bubble and simmer one minute. Remove from heat and discard the garlic and ginger.
Place the sliced onions in a salad bowl and pour the hot mixture over the onions. Let sit until cool.
Add the cucumbers and spinach to the salad bowl, toss to combine and season with pepper and Gomasio to taste.
ENJOY!

Scarmbled "Eggs"

You already know how I miss eggs....boo hoo. Its really not that difficult when you think outside the recipe box. Here's a recipe for "scrambled eggs" I've adapted...I swear, you won't miss eggs...give it a try...I dare you!
SCRAMBLED "EGGS"
14 ounces firm tofu, crumbled (use your hands)
4 ozs Vegan cheese (your choice), shredded
1 red onion, chopped
2 cloves garlic, minced
2 tablespoons nutritional yeast flakes
1 tablespoon tamari
1/2 teaspoon turmeric
fine sea salt and pepper to taste (go sparingly with salt)
1/2 tablespoon safflower oil
1 small green pepper finely chopped
1 cup sliced mushrooms (what ever kind floats your boat)
2 cups fresh spinach leaves
In a large bowl, combine the tofu, cheese, onions, garlic, yeast flakes, tamari, turmeric, salt and pepper. Set aside.
In a large nonstick skillet over medium heat, heat oil. Add the green peppers and cook about 5 minutes, stirring occasionally, add mushrooms, cook additional 2 minutes, add spinach a little at a time until wilted. Stir in tofu mixture and cook, stirring occasionally for 3-5 minutes until any liquids have evaporated and mixture is hot.
ENJOY!

Detox Breakfast

I was meeting my friend Andrea for a late breakfast the other day after our workout. I needed to eat a little something before my workout but I didn't know what to eat. In Martha Stewart's "body and soul" magazine last month there was a really interesting article about a month long detox. I don't think I could do a month, but one breakfast, yea, I can manage that. I was surprised at how good this was and actually kept me from being hungry. Usually after my workout I'm starving, not this time. Give it a try, you'll be pleasantly surprised.
Detox Mango Smoothie
2 servings (refrigerate half for later, but no longer than 24 hours) or halve the recipe
1 1/4 cup soy-free almond milk
1/2 cup coconut water (you can actually find this in a regular grocery store where the sell the Mexican ingredients)
2 leaves kale or Swiss chard, coarsely chopped
1/4 avocado (if you save the other 3/4 make sure you mash it and sprinkle with lemon juice)
1/2 cup mango chunks
1/2 cup ice
Put all ingredients in blender and blend until smooth.
ENJOY!

Another Breakfast Burrito Idea

Several years ago I stayed with my cousin Patty in Erie, Pennsylvania. She fixed me this kind of strange (at least I thought it was at the time) breakfast. It has turned out to be one of my all time favorite breakfasts! I've "veganized" it!
Patty's Breakfast Burrito
Serves 1
1-2 tablespoons vegan cream cheese
1 tomato sliced
1/4 of a small red onion, thinly sliced
couple of basil leaves
1 whole wheat burrito (or you can change it up and use a bagel)
Microwave burrito in rolled in a damp paper towel for about 35 second.
Unroll and slather with cream cheese, place tomatoes on top of cream cheese, top with onions and then basil. Roll up and ENJOY!

The new All American lunch......

I've always loved hot dogs. And I would always have people tell me...do you know what they have in them? Well now I can say..."Meat....do you know how they process it?"! I now eat tofu hot dogs and I now do know what they have in them! I must admit, I was skeptical about "tofu hot dogs" in fact years ago at work, my friend Tracy was eating a "tofu hot dog". I laughed at her! Okay, I'm sorry Tracy, I didn't know what I do now!
I made this lunch, tofu hot dog, vegetarian baked beans (from a can) and homemade potato salad which I made in less than 20 minutes!
Here's the recipe.... give that Tofu hot dog a try!
Vegan Potato Salad
Serves 6 to 8
1 1/2 pounds potatoes, peeled and cut into cubes
1 1/4 teaspoon fine sea salt
1/3 cup vegan mayonnaise
1/4 cup chopped sweet pickles
1 teaspoon white wine vinegar
1/4 teaspoon pepper
1 celery stalk, diced or thinly sliced
1 small onion, diced
paprika
In a stockpot, combine the water with about 1 teaspoons of salt. Add the potatoes, bring to a boil, simmer until tender. Strain the potatoes and transfer to a large bowl to cool.
In a small bowl, whisk together the mayonnaise, pickles, vinegar, pepper and remaining salt.
When potatoes are cool, gently toss in the celery, and onions. Add mayonnaise mixture and gently toss. Sprinkle with paprika.
ENJOY!

Heather

No recipes today. More of a reflection on life.
Have you ever met an "inspiration"? Someone who really inspires you? I have.
This past Monday, one of my very best of friends sister-in-law died of breast cancer. She was only 41 years old. Heather was one remarkable woman. Even though at the age of 13 she lost her leg to cancer, she was an amazing athlete who didn't know the meaning of can't be done.
I met Heather many years ago when I lived in Cincinnati. We both were members at "Bally's".
We both had the same trainer and trained together sometimes. She was so strong. She could workout on any machine even though she only had one leg! Even though I worked out with Heather, I really didn't know her that well. Years later my friend Kathy got married. At the wedding, I was shocked to see Heather, turns out Heather was now Kathy's new sister-in-law! It truly is a small world.
Heather was always an amazing person to me, and I'm sure to anyone who knew her or her story.
Heather started raising money for breast cancer research. Heather loved to "spin", that exercise that sort of looks like a bike but I'm too scared to try. Not Heather, she raised money "spinning", in fact in 2008 she become the largest individual fundraiser for the Susan G. Koman Race for the Cure, all while undergoing chemotherapy!
Heather has made me sit back and think. Whenever I have a "bad" day, I'll always think of Heather. When I tell people about my life and they say to me...."oh my gosh, you've been through so much", I always think of Heather.
As Heather put it "Cancer isn't a choice,. Fighting is."
I hope I NEVER go through chemo/radiation again. I'm trying so hard to make my heart as strong as possible. I feel through by-pass surgery I have a second chance. Eating healthy isn't difficult for me. I know what my alternative is.
Let's all do it! Dedicate at least one day a month and go VEGETARIAN!
Remember Heather....
I have a choice... we all do....she didn't.

Vegan Taco Salad

I've been in the mood this week for salads. So, I've been eating salad every day for lunch. I was thinking Mexican....I just love Mexican food. How about if I made a salad with corn, black beans,
"cheese", tomatoes....sounded good. What kind of dressing though? I guess I could of used salsa, but no, that didn't sound right, so I found a recipe from Rachel Ray on the Food Network site
(www.foodtv.com). You can find some really good vegetarian and adaptable recipes on there.
I've also been experimenting with different kinds of salad greens. I grew up on iceberg lettuce (I think we all where), then I branched out into romaine (wow), I've decided to try new variety's such as wild arugula, green leaf, frisee and radicchio. You can even find different mixes now in the store. Give one of these mixes a try. It makes the same old boring salad some how different!
In this recipe I also use Tortilla chips, I really look at the ingredients now, make sure you pick tortilla chips that say "Made with NO genetically engineered ingredients".
Taco Salad
Just to let you know, I didn't measure any of the ingredients in my salad, so "wing" it!
Lettuce of your choice
frozen corn thawed (just run under hot water)
canned black beans (rinsed)
tomatoes
green onions
Shredded Vegan cheese
crunched up tortilla chips
Avocado Dressing (see below)
Place lettuce on a plate and start layering! Put the dressing on salad before adding the "cheese" and tortilla chips.
Dressing:
1 ripe avocado
3 lemons, juiced
1/2 of a small red onion, chopped
handful fresh cilantro leaves (I love cilantro so I added lots!)
1/2 teaspoon sea salt
3 tablespoons water
3 tablespoon extra-virgin olive oil
Cut the avocado in half lengthwise cutting around the pit. Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from its skin. Place the avocado in a food processor bowl and combine with lemon juice, chopped red onion, cilantro salt and water.
Grind until the avocado mixture is smooth., then stream oil into dressing. Adjust seasonings.
ENJOY!

My first experience.....

I finally had my first experience at an actual Vegan Restaurant. My husband wouldn't go with me (what no chicken or fish?), my friend Tracy and I where going to go for lunch but the weather has been awful, finally my daughter Kyra said she'd go. So for dinner, we went. I was so happy! It was the first time I didn't have to dissect the menu...I'm continually looking at menus at regular restaurants...does this have butter on it or in it? There's a pasta dish, I'm tired of pasta! Baked potato...and every time I get a dish that's suppose to have chicken in it, I ask for no chicken, they still charge me the same price!
I was so happy to support my local economy and try "VegiTerranean"(www.vegiterranean.com) in Akron, Ohio. How lucky I am even to have a Vegan restaurant within 20 miles of my home! Some of the yummy offerings;
Hot Italian Banana Peppers filed with fresh Herb Risotto and Soy Mozzarella, Fresh Basil Lime Sauce
Fresh Tomato Bisque with EVOO and Basil
Squash Pizza - Marsala Butternut Squash Puree with Wild Mushrooms, Cippolini Onions, Baby Arugula topped with Soy Mozzarella
"Gardein" Scallopini in Picatta Gardein Scallopine suateed with Lemon White Wine, Capers and Soy butter Sauce over Braised Greens and Roasted Garlic White Bean Mashed Potatoes.

Kyra and I started our adventure with Grilled Artichokes with Lemon Aioli and Roasted Red Pepper Sauce (YUM)
I had a Pizza! I love pizza and just about gave up hope of ever having it again. It was their "Philly Steak" Pizza...Gardein Steak with sauteed onions, with soy mozzarella and cheddar cheese...talk about yummy!!!
Kyra tried one of their specials: Grilled Gardein Steak with Braised Greens and Roasted Garlic White Bean Mashed Potatoes (can you say better than any mashed potatoes you've ever had!)
And for dessert...Chocolate Cupcake with raspberry center....WOW!
Talk about one special dinner...it was FANTASTIC!
I had the pleasure of meeting Chef Scot Jones at a cooking class a couple weeks ago at "The Loretta Paganini School of Cooking" located inside the Fisher Foods 8100 Cleveland Ave N in North Canton, Ohio. It was very informative, and we got to eat! The class lasted almost 3 hours! We learned how to make those yummy mashed potatoes. I make them now...my husband even likes them! We also learned how to make Pine Nut and Basil Crusted Gardien Scaloppine
Delicious!
If you want to try some of Chef Scot's recipes, you can find them in a really good book
"the conscious cook" by Tal Ronnen (you might have seen him on "Oprah")

I know, I've mentioned this book several times, its got some really good recipes in it. You won't be disappointed!
If your ever in Akron, Ohio, you must try "VegiTerranean" you won't go home disappointed or hungry! I promise!