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!