Chicken Parmigiana....sort of.....

A quick easy meal I make for my family is chicken parmigiana. Back in the day I use to love it....so, the other day I had to make a quick meal for the family and made them chicken parm...I thought, I'll just have marinara sauce and pasta...but wait a minute...what if I took one of my Gardein Chick'n "fillets" and dip it in a little water, then dip it in Italian bread crumbs...saute it in a little safflower oil...chick'n parm...right? Right! I made it...it was delicious, simple and took less than 10 minutes to make! I also served this with a side of sauteed kale. I've included another marinara sauce recipe from this wonderful vegan book I just got...."The Sublime Restaurant Coockbook" by Nanci Alexander
 I found this book when I was looking for vegan restaurants, I would love to try her restaurants, unfortunately its in Fort Lauderdale, Florida, not exactly Canton, Ohio. Some of the famous vegetarians such as Paul McCartney, Bob Barker, Pamela Anderson, Alic Baldwin, Florence Henderson and Alicia Silverstone all have been there....wouldn't that be too cool if I happen to be in Ft. Lauderdale (its possible) and next to me was sitting Paul McCartney (okay, I can dream)......anyway....this book has some amazing recipes in it.
So, if your like me and can't make it to The Sublime in Lauderdale any time soon, get this book and try one of the scrumptious recipes.

Basic Tomato Sauce
1 1/2 cups safflower oil (she uses extra virgin olive oil)
1/2 cup chopped garlic
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoon dried parsley
1- 4 ounce can tomato paste
1 cup red wine
1 can (64 ounces) plum tomatoes, undrained
Salt (sea salt)
Freshly ground black pepper
1 cup chopped fresh basil
This makes 1 gallon, so either cut the recipe in half or make it all and freeze it.
Place 1/2 cup of oil and all of the onions in a large pot. Cook and stir over Medium heat for 5-7 minutes, until the onions are soft. Add the garlic and cook and stir for 2-3 minutes. Add the dried basil, oregano and parsley and cook and stir for 2 minutes until the herbs are lightly toasted. Stir in the tomato paste and cook and stir for 2-3 minutes, until it turns a rusty color.
Stir in the wine and cook for 10 minutes or until the liquid is almost gone. Add the tomatoes and simmer for 30 -35 minutes, stirring occasionally. Season with salt and pepper to taste.
Remove from the heat and stir in the fresh basil leaves and the remaining cup of oil (okay, I just added the basil leaves, I don't think my heart would like the extra oil, if you do add 1 cup of oil, go ahead and switch to extra-virgin olive oil because your not cooking it). Crush the tomatoes with a potato masher until they are chunky. 
ENJOY!

Happy Earth Day and Happy Birthday....to me!

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It was my birthday the other day (April 19). Imagine that...I was born during earth week..(well actually I was already 12 when earth day became a special day)....

How to celebrate....I volunteered at the hospital, went out to dinner with my family and made myself a vegan chocolate cake! 

To my amazement, it wasn't bad at all, it was actually pretty good!

I did my own version of the cake...here's the recipe:

                                                                               
"Triple-Chocolate Cake"                                            
3/4 cup garbanzo- bean flour

1 cup brown rice flour

2 cups evaporated cane juice   ( looks like sugar)

1/2 cup potato starch

1/4 cup arrowroot

1 tablespoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon xanthan gum

2 teaspoons salt

1 cup canola oil

1 cup unsweetened applesauce

2 tablespoon pure vanilla extract

1 cup hot water

2 cups vegan chocolate chips

vanilla and chocolate frosting (see below)

Preheat oven to 325. Line the bottoms of 3 9x3 inch round cake pans the circles of parchment paper and coat lightly with spray oil.

In medium bowl, whisk together the flours, cocoa powder, evaporated cane juice, potato starch, arrowroot, baking powder, baking soda, xanthan gum and salt.  Add 1 cup oil and the applesauce, vanilla, and hot water to the dry ingredients and stir until the batter is smooth. Gently fold in the chocolate chips just until they are evenly distributed throughout the batter.

Divide the batter evenly among the pans. Bake for 24 minutes, rotating the pans 180 degrees after 12 minutes. The cake will be firm to the touch and a toothpick inserted in the center will come out clean.

Let the cakes stand in the pans for 20 minutes, then gently run a knife around the edges and gently invert onto  a wire rack to cool. Cool cake completely before icing!

Place one layer on a cake plate (or whatever your using), frost  with vanilla frosting, top with second layer, frost with vanilla frosting (be generous!). Place the final layer on top and frost whole cake with chocolate. 

Now you can do the reverse of what I did, layer with chocolate frosting, than frost with vanilla or just either chocolate or vanilla for the whole cake.

Vanilla Frosting

1 1/2 cups unsweetened soy milk

3/4 cup dry soy milk powder

1 tablespoon coconut flour

1/4 cup agave nectar

1 tablespoon pure vanilla extract

1 1/2 cups coconut oil

2 tablespoons fresh lemon juice

In a food processor, combine the soy milk, soy powder, coconut flour, agave nectar and vanilla. Blend the ingredients for 2 minutes. With the machine running, slowly add the oil and lemon juice, alternating between the two until both are fully Incorporated. Pour the mixture into an airtight container and refrigerate for 6 hours or for up to 1 month.

Chocolate Frosting

1 1/2 cups unsweetened soy milk

1/2 cup dry soy milk powder

 1/4 cup unsweetened cocoa powder

1 tablespoon coconut flour

1/4 cup agave nectar

1 tablespoon pure vanilla extract

1 cup coconut oil

2 tablespoons fresh lemon juice

In a food processor, combine the soy milk, soy powder, cocoa powder, coconut flour, agave nectar and vanilla. Blend the ingredients for 2 minutes. With the machine running, slowly add the oil and lemon juice, alternating between the two until both are fully incorporated. Pour the mixture into an airtight container and refrigerate for 6 hours or up to 1 month.

ENJOY! AND HAPPY EARTH DAY!

Happy Green Earth Week!

This is earth week! I'm so excited...its a time when we should really think about not only our earth and what we can do for it but our health too....So I challenge you this week...have at least one meal that has no meat in it...come on...you can do it! And just maybe that one meal, might turn into one day and maybe one week.
Have fun...try some of my recipes....I just planted my herb garden...can't wait to get some yummy kale, arugula, basil, dill, thyme, all different kinds of lettuce.....

ENJOY! And Happy Wonderful Earth Week...and Spring!

A Happy Heart......

I haven't talked much about exercising on this blog. Exercising is the number ONE thing you can do for your heart. I volunteer at my local hospital for the Cardiac Rehabilitation department. I talk to the patients just after they've either had open heart surgery or a stent  put into their arteries.  According to most cardiologist, the number one prevention besides a healthy diet is doing at least 30 minutes of exercising per day.
I use to be one of those people who would say..."I'm too busy"....okay how about taking time for yourself...Get some exercise tapes, grab your ipod go for a walk. I joined the YMCA, check out your area. The Y is a great bargin, a one time membership fee, then very minimal monthly payments. They have tons of fun exercise classes you can take. If the Y is too expensive go buy a $10 exercise DVD, one that might interest you or walk....its free!
I take tap (yes as in dancing) with my daughter...it so fun....I also love Yoga....talk about hard...but you feel so wonderful after your done. Zumba is another class I love..sort of a funky aerobics/latin dancing class...
Sometimes, I just go for a walk with my doggies...it makes them happy and my heart happy too!
YOU CAN DO IT! JUST GO FOR IT! AND REMEMBER.....ENJOY!

Barbecue Gardein Chick'n

We had the most gorgeous day the other day...April 7th...funny, 1 year ago from that date was the day that changed my eating life forever. One year ago I was preparing for open heart surgery. Here it is..one year later, I'm so much happier, healthier,  leaner and most important of all I feel GREAT! Life has a funny way to wake you up...I really believe that your body gives you signs...we just don't listen.

Okay...no more preaching for the day...on with the recipes....

Like I said, a couple of days ago, we had the most gorgeous day...especially for Canton, Ohio...high 70's, sunny magnificent and to think its April! (we're suppose to get snow tomorrow......) I decided to make my husband and stepson barbecue chicken...I got to thinking, why not try barbecuing Gardein chick'n?  What? you may ask is Gardein chick'n? Its fake chicken made from soy protein, vital wheat gluten, quinoa, millet and kamut just to name a few of the ingredients. Any dish you would make with chicken, you can make with Gardein...check out their website..www.gardien.com, you can find out where you can purchase it in your area.

So, I made this really tasty, simple dinner, all's I did was grill the chick'n, slabbed on some barbecue sauce, 3 minutes on each side and it was done! I served corn, baked beans, and a baked sweet potato with a side of salad.....very tasty and great for my heart!

Give Gardein a try....be creative.....

ENJOY!

Macrobiotic Waffle.......YUM!

So you thought this was a "real" waffle....I mean a high-fat, calorie loaded waffle? Know way...this is a yummy, delicious macrobiotic, vegan waffle! It even has yummy syrup.....give this one a try.....you'll never go back!

Mochi Waffle with Lemon-Walnut-Rice Syrup (thank you Alicia Silverstone "The Kind Diet")

Makes 4-5 waffles

1 cup walnuts

1 package plain mochi 

1/2 cup brown rice syrup

juice of 1/2 lemon

Toast the walnuts in a dry skillet over medium heat until just starting to turn golden and fragrant, about 5 minutes (be careful....any kind of nut burns easily), stirring often. Transfer to a bowl to cool, chop coarsely. Set aside.

Preheat a waffle iron. Cut a package of mochi into 3 orange pieces, width wise. Slice each piece into long fingerlike pieces, about 1/4" wide. Using 6 to 8 strips for each waffle, place the mochi strips on the hot, ungreased waffle iron and close the top. Cook until puffed and slightly crispy but not too hard and dry, about 3 minutes, or until your waffle iron signals that it's done. Remove the waffle and place on a plate. Do not stack the waffles because they will stick together. Serve and eat waffles as soon as possible.

While the waffles cook, combine the rice syrup with 3 tablespoons of water, lemon juice and toasted walnuts in a saucepan. Stir together over medium heat until warmed. Pour over the waffles.

If you don't have brown rice syrup, just go ahead and use maple syrup...but definitely add the walnuts...it gives it that extra yum factor!

You may be wondering what mochi is....I never heard of it before myself. You can purchase mochi in the refrigerated section of your health food market. Mochi is made of sweet brown rice steamed and then pounded into a glutenous "cake". Brown rice isn't really sweet, it's just a richer and higher in fat and protein than regular brown rice. Only eat mochi once or twice a week if your on a true macrobiotic diet but definately give it a try......ENJOY!

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I've actually gone "off" coffee...As a treat when I go out I do get a decafe coffee (I always bring my own soy milk). I still drink decafe tea, but what is a coffee drinker to do?

Why drink "Teecino"...hot "coffee" breverage made from organic carob, barley, chicory, dates, orange peel, almons, figs and natural citrus flavor.....okay, before you go YUCK! Give it a try, I actually prefer it now to real coffee.

You brew it just like you would regular coffee.

Here's the great flavors to you can get....

Mediterranean Herbal Coffee

Vanilla Nut-Medium Roast

Original-Light Roast

Java-Medium Roast

Mocha-Medium Roast

Check out amazon.com

or www.teeccino.com.
 

Macrobiotic Diet

If you've been reading my blog, you know that not only do I want to stay heart healthy, I also want to lose weight. Even though I've been a vegetarian/vegan now for several months, I haven't seen much in the weight loss department...oh sure a few pounds here and there, but no moment when I step on the scale and yell from the top of my lungs...."I'M SKINNY!!! I DID IT!", you know, that eureka moment! Its not that I have tons of weight to lose, just a measly 10 lbs!
So, I've decided to take my "veganism" one step further....macrobiotics....sounds like science fiction doesn't it?
I first got interested in this way of eating (its NOT A DIET!) with the Alica Silverstone book "The Kind Diet". So I thought I'd give it a try. She has some really interesting recipes of which I will blog about in the future.
So, what exactly IS a macrobiotic diet. The word macrobiotic means "long life". Okay, I like that...I want to stay healthy and live a long life. The philosophy was developed by a Japanese educator named George Ohsawa, who thought simplicity was the key to optimal health. Unfortunately, his simplistic diet meant after you gave up everything, you eventually only eat brown rice and water. Not a good idea!
So, along came Michio Kushi who liked Ohsawa's macrobiotic idea and decided to open in 1978 the Kushi Institute in Boston. With his wife Aveline (I knew a woman would be involved!), Kushi published many books on macrobiotics ansd was responsible for making macrobiotics popular in North America.
Now we know who started it, but what exactly IS it?
1. Whole grains. 50-60% of your meal should be whole grains. Go crazy! There are a ton of whole grains...(before I started all this, I thought whole grains would only be in bread and pasta) Whole grains include, brown rice, whole wheat berries, barley, millet, rye, corn, buckwheat just to name a few. Even though rolled oats, noodles, pasta, bread, baked goods and other flour products that have whole grains in them are good, they are only eaten occasionally.
2. Soup. One to two cups or bowls of soup per day, especially miso and shoyu, which are made from fermented soybeans are commonly used. Shoyu, I never even heard of Shoyu before and I love to cook!  Shoyu is a naturally brewed soy sauce made from soybeans and wheat. Shoyu is the Japanese name for soy sauce.
3. Vegetables. 25 to 30% of your daily intake. One third of your vegetables should be raw, the rest can be steamed, boiled, baked or sauteed.
4. Beans. 10% of your daily intake. This not only includes any kind of bean, but also bean products such as tofu and tempeh.
5. Seeds and nuts in moderation.
6. Fruit. Local is best, and can be consumed several times a week. Tropical fruits such as mango, pineapple and papaya is usually avoided.
7. Desserts! Yes in moderation. 2-3 times per week. Pick desserts that are naturally sweet such as apples, squash, adzuki beans and dried fruit. Natural sweeteners such as rice syrup (my favorite) barley malt can be used. Sugar, honey, molasses, chocolate, carob and other sweeteners are avoided. (okay, never have chocolate again....very doubtful!)
8. Condiments and seasoning include, natural sea salt, shoyu,. brown rice vinegar, umeboshi vinegar, umeboshi plums, grated ginger rott, fermented pickles, gomashio (roasted sesamae seeds), roasted seaweed and sliced scallions.
9. Cooking oil is typically unrefined vegetable oil. One of the most common oils used is dark sesame oil. Other oils that can be used are light sesame oil, corn oil, and mustard seed oil. (I'm still sticking with safflower oil).
Okay....10  is Animal Products....yes macrobiotics eat a samll amount of fish or seafood several times per week. BUT, meat, poultry, eggs and dairy are usually avoided.
If you eat fish, make sure you add horeseradish, wasabi, ginger, mustard or grated daikon to help the body detoxity from the effects of the fish and seafood. 
Two great books if your interested,  Mihio Kushi "the Macrobiotic Way" (consider this your "bible" to macrobiotic's)
and a really fun interestering book, Jessica Porter "the Hip Chick's guide to Macrobiotics" (don't you just love that title?)
So this is MACROBIOTICS. I'm not going to follow it strictly that's for sure But I'm going to try. At least several times a week. Do what's right for you. I'm not finished educating you about Macrobiotics, as I learn, I will share.
Eating healthy is a learning process, you can learn something every day.....I promise I will share my new found knowledge and together we can make our hearts happy and our minds healthy!