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!

Food, Inc.

Several "posts" ago I told you about a documentary I watched called "Food, Inc." Opray (we all know who Opray is) talked about this movie yesterday. If you order by Friday, January 29, on Amazon.com, you can get this DVD for just $9.99.
You must get this documentary DVD, IT WILL CHANGE YOUR LIFE! It did for me, it will really make you think where your food is coming from. We all have the power to change the way we eat.
Go ahead.... I dare you!

"Sausage" and Peppers

I love sausage and peppers or should I say I use to love sausage and peppers. When I was a chicken eater, I switched to chicken sausage which is good. I was in my local health food store (Raisin Rack, Canton, Ohio) and I noticed Vegetarian Sausage made by Lightlife Smart Sausages, Italian Style. It was around $4.00, so I thought, well I spend that at Starbucks, I should give it a try. Well, I'm so glad I did. I LOVED it! I noticed they also have Vegetarian beef and chicken, I'll have to try that next time.

Here's my recipe, hope you enjoy it!

My version of "sausage and peppers"

2-3 green, yellow and/or red peppers (use any combination or just one) sliced

1 large onion, sliced

1 clove garlic, minced

extra-virgin olive oil

1 package Smart Sausages Italian Style

1 14 oz can diced tomatoes

spaghetti

In a little extra-virgin olive oil, saute peppers, onions and garlic until soft about 5-8 minutes, add "sausages" (I sliced mine), saute for another 5 minutes. Add the tomatoes and simmer about 10-15 minutes. Serve over pasta.

Enjoy!

Double-Chocolate Brownies

I'm always looking for healthy brownies. I saw these from Food Network. I gave them a try, they where good, not THE BEST brownies I ever had, I think I actually overcooked them by about 5 minutes. But for a heart healthy treat, I'd make them again.
Ellie Krieger's Double-Chocolate Brownies
Makes 24 brownies
Cooking Spray
6 oz bittersweet chocolate, coarsely chopped
2 tablespoons unsalted butter
1/2 cup each whole wheat and all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
4 large eggs
1 cup packed light brown sugar
1/2 cup plain low-fat yogurt
1/4 cup canola oil
2 teaspoons vanilla extract
3/4 cup chopped walnuts (optional) (I used pecans)
Preheat oven to 350 degrees. Coat a 9x13 inch baking dish with cooking spray.
Melt the chocolate and butter in a heatproof bowl set over a saucepan of barley simmering water, stirring occasionally, do not let the bottom of the bowl touch the water.

Whisk the flour, cocoa, salt and baking soda in a medium bowl. In a large bowl, whisk the eggs and brown sugar until smooth, then add the yogurt, oil and vanilla and whisk to combine. Whisk in the melted chocolate mixture until blended. Add the dry ingredients and mix just until moistened.

Spread the batter in the prepared pan and sprinkle with walnuts, if desired. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a rack before slicing.
Calories per brownie (with nuts) 160
ENJOY!

Honey Oat Quick Bread

I met my wonderful friends Andrea and Tracy the other night for Tracy's birthday. (OK, Tracy I didn't say your age). I haven't seen them since before Christmas so I decided I would make them a little goodies. I saw this recipe, it was really easy and I hope it taste good! (I actually gave it to them without trying it!) It smelled really good while it was baking. I plan to make a loaf for myself later. Give it a try, if you love bread, you won't need to go to the bakery the next time you want homemade bread.
Honey Oat Quick Bread
2 tablespoons plus 1 cup old fashioned rolled oats, or quick-cooking (not instant) oats, divided
1 1/3 cups whole-wheat flour
1 cup all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons salt
8 oz (scant 1 cup) nonfat or low-fat plain yogurt
1 large egg
1/4 cup canola oil
1/4 cup clover honey or other mild honey
3/4 cup nonfat or low-fat milk
1. Position rack in middle of oven, preheat to 375 degrees. Generously coat a 9x5 inch (or similar size) loaf pan with cooking spray. Sprinkle 1 tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom.
2. Thoroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Using a fork, beat the remaining 1 cup oats, yogurt, egg, oil and honey in a medium bowl until well blended. Stir in milk. Gently stir the yogurt mixture in the flour mixture just until thoroughly Incorporated but not overmixed (excess mixing can cause toughening). Immediately scrape the batter into the pna, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top.
3.Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40-50 minutes. (It's normal for top to crack) Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it out onto the rack. Let cool until barely warm, about 45 minutes.
1 slice 193 calories; 6 grams fat, 1 gram Saturated
Enjoy!

Waldorf Salad

I found this recipe the other day from the "Food Network" website. It sounded good and healthy so I decided to give it a try. You should too!
Waldorf Salad
1/2 cup walnuts (I used pecans)
1/2 cup non-fat yogurt
2 tablespoons light mayonnaise
2 tablespoons minced fresh parsley (not a fan of parsley so I left it out)
1 teaspoon honey
1/2 lemon, zest finely grated
Freshly ground black pepper
2 large crisp apples (I used Gala)
2 ribs celery sliced into 1/2 inch pieces
1/4 cup golden raisins (I used regular raisins)
1/2 lemon, juiced
1 head Boston lettuce(I used romaine)
Preheat oven to 375 degree F.
Spread the nuts on baking sheet and toast in oven for about 8 to 10 minutes (be careful they don't burn!) Cool and break the nuts into small pieces. Set aside.
Whisk the yogurt, mayonnaise, parsley, honey and lemon zest in a large bowl and season generously with pepper.
Halve, core, and cut the apples into 3/4 inch pieces, leaving the skin intact. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice, then toss with the dressing. Cover and refrigerate if not serving immediately.
When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve. OR you can just cut up the lettuce and mix it into the salad like I did!
ENJOY!