Happy Birthday!

I can't believe it! Its been one year since I started my blog, my new way of eating.....my new beginnings.
It really hasn't been hard being a vegan, its a shame more restaurants just don't get it. All of us would be so much more healthier if we had fresh choices. I was once there...cheeseburgers, fries, steak....and just maybe a hot fudge Sunday to top it all off.....no more.....I feel so much better now, I sleep well at night, I have tons more energy and I'm fit! I use to think eating this way was a sacrifice....what? Now I realize I can actually taste food, real food, not food that's been processed, laden with salt and who knows what else.People are still amazed when I tell them I've had cancer and open heart surgery.. I urge you....just try one of my recipes that I've posted over the year, you might be surprised....your taste buds will thank you! AND REMEMBER......ENJOY! (and yes....that is a vegan cupcake!)

Macrobiotic Oatmeal

I've been trying macrobiotic recipes lately...Its really a wonderful way of eating....and inexpensive! Macrobiotics eat a lot of grains, beans and fresh vegetables. So, if your on a budget, look into macrobiotic, you'll fell better and your wallet will too! 
I found this recipe in "Modern-Day Macrobiotics" by Simon G. Brown He was taught by Michio Kushi, the American father of macrobiotics. I really like this book, it was very easy to read, very concise and it gives you different menu's to try...there's a revitalizing menu for both winter and summer, a 3 day detox cleansing menu, a 4 month healing menu...this will get you started on eating the macrobiotic way. 
Give this oatmeal a try...it really is good....and I promise, you won't go hungry all morning!

 Steel cut oats with nori
1 cup steal cut oats
1/4 cup raisins, rinsed
2 sheets tasted nori, cut into 1-inch strips
2 tablespoons toasted sesame seeds
Wash the oats and soak overnight in 4 cups cold water. In the morning, bring the oats and water to a boil in a covered pan. Reduce heat and simmer, uncovered, for 15 minutes.
Add raisins and cook for another 5 minutes, stirring occasionally. Turn heat off and serve with the strips of nori, sprinkle with sesame seeds.
Okay, I know the thought of seaweed in your breakfast sounds gross, but nori is very nutritious, its full of iron, calcium, iodine potassium, and magnesium. And if that wasn't enough...its also rich in  vitamins A,B,C, D,E and K. Oh and I did I mention protein? So don't turn your nose up at seaweed, its very good for you!
ENJOY!

Vegan Doughnuts....what!?!

Okay, even though I try to eat really healthy now....at one time I was a big junk food eater...(I still have my down falls every once in awhile....) One of my favorite Saturday/Sunday lounging in bed treats was doughnuts..Oh well.....that's what I thought until now! I found this recipe in the "vegan yum yum" cookbook by Lauren Ulm And she's right! These are yum, yum! In fact this book has countless yummy recipes! 

The only equipment you need is a mini doughnut pan which I ordered and it came in less than 3 days....so get your pan and try these amazing doughnuts!                                                                                                                               

                                                                               
1 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
pinch cinnamon
1/2 cup soy milk
1/2 teaspoon apple cider vinegar
1/2 teaspoon vanilla extract (I used almost 1 teaspoon)
egg replacer for 1 egg
4 tablespoons Earth Balance margarine
1. Preheat oven to 350 degree F.
2. In a large bowl, combine the flour, sugar, baking powder, salt, nutmeg and cinnamon with a whisk to mix thoroughly.
3. Combine the soy milk, apple cider vinegar, vanilla extract, egg replacer and margarine in a small saucepan over medium-low heat and mix until the margarine is melted. This mixture should not get hot!
4. Add the wet ingredients to the dry ingredients and mix until just combined. It should form a very soft dough or thick batter.
5. Using a tablespoon measure scoop out the dough into the ungreased, nonstick mini-doughnut pan. Smooth out the top of the doughnuts with your fingers, clearing off the post in the middle. Don't overfill!
6. Bake for 12 minutes until the doughnuts are almost browned on top and a toothpick comes out clean. Invert the hot pan over a cutting board or cooling rack and release the doughnuts. Allow to cool completely before decorating (unless your making powdered sugar doughnuts). If you let them cool covered loosely with plastic wrap., this will keep the donuts soft and fluffy.
Icing:
Chocolate-dipped Doughnuts: Melt 1 bar of your favorite dark chocolate in the microwave or over double boiler. Dip tops of doughnuts in chocolate, place on wire rack to cool.
Glazed Doughnuts - whisk 1/2 cup lump-free powdered sugar with tablespoon soy milk. Dip the "bottom" half of the doughnut (the nice side) into the glaze, set on wire rack that has been placed on parchment or wax paper. 
ENJOY!

 

Black Bean and Rice Salad

You don't have to be a vegan to enjoy this salad. Its full of delicious goodness!

Black Bean and Rice Salad with Creamy Lime Dressing
2 cups cooked rice
1 can black beans, drained and rinsed
2 cups chopped tomatoes
1 cup red bell pepper
1 cup whole corn kernels (frozen or fresh)
2 scallions, sliced
2 cups chopped lettuce 
Creamy Lime Dressing (recipe follows)
In a large bowl, combine all ingredients. Toss in Creamy Lime Dressing.....
ENJOY!
Creamy Lime Dressing
2 tablespoons chopped cilantro leaves
1 tablespoon red wine vinegar
1 teaspoon lime zest
1/4 cup lime juice 
1/2 cup vegan sour cream                                               
1 garlic clove, crushed
1 tablespoon Agave Nectar
1/2 cup olive oil
Salt and pepper to taste
In a blender, blend all the ingredients except olive oil, salt and pepper until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season with salt and pepper.

Tofu Kale Lasagne

Okay before you say...yuck....you have to give this a try....its delicious! When you think lasagna you think cheezy yummy goodness...not for a vegan! Until now that is! I adapted this recipe from "The Chicago Diner Cookbook"

Come on be bold...give it a try!
Tofu Kale Lasagna
1 pound lasagna noodles
2 pounds chopped kale
1 pound soft tofu, drained

1 pound firm tofu, drained                             
1/2 cup soymilk
2 tablespoons lemon juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon minced fresh basil
1 teaspoon oregano
1/2 teaspoon nutmeg
2 teaspoons salt
4-5 cups marinara sauce (use your favorite or just use a organic jar spaghetti sauce)

Preheat oven to 350 degrees. Cook the lasagna noodles according to directions on package, drain, set aside. Place all the ingredients expect the noodles, kale and marinara sauce in a blender and process until smooth. Combine the kale with the blended tofu. Cover the bottom of a 9 x 13 inch pan with 1/2 cup of marinara sauce, then a layer as following: marinara sauce, noodles, half the tofu-kale filling. Continue layering, ending with a layer of noodles and marinara sauce.  Top with vegan mozzarella if you want. Bake 30-40 minutes. 
ENJOY!

Vacations....

Wow! I can't believe I didn't post anything in June! Where has the time gone? I can tell you I've been reading, researching  and eating heart healthy vegan meals. In the past 3 weeks I've been to Chicago, Philadelphia, Cincinnati and Kelley's Island...wew! I think I'm done traveling for awhile!

FABULOUS CHICAGO SKYLINE

                                                                    KELLEY'S ISLAND, OHIO

While I was in all those wonderful places, I was able to find great vegetarian/vegan food.

While in Chicago I went to the famed "Chicago Diner".... I was in food heaven! They had the most amazing selections I've ever seen! I could of eaten there the 3 days I was there for breakfast, lunch and dinner.....and had a different selection at every meal! I was fortunate to eat breakfast there, they actually call it brunch because they don't open until 11:00 am, I was starving but it was well worth the wait. I had the breakfast bowl which constisted of diner potatoes topped with tofu, seitan sausage, biscuit and gravy....can you say fabulous! 

I was so excited when I found out they had a cookbook! I haven't tried any of the recipes yet, but when I do, you'll know! You can find the Chicago Diner  @ www.veggiediner.com. Check out the menu, I swear you'll jump the first plane to Chicago just to eat at the Chicago Diner!