Monday, April 18, 2011
No Other Way
The new blog is up and running. Join me at nootherway.net. I've been posting there for about a month now. And like I said, Veganatic will remain up because I have lots of my favorite recipes here!
Sunday, February 20, 2011
A Different Direction
I've been gone for awhile. A whole lotta life seems to happen between blog posts, I have noticed. One thing that you may be interested in is that I am re-thinking my blogging. Not as in quitting but as in re-directing.
I began my blog in January of 2010 with the original intent of sharing culinary techniques and recipes. I have enjoyed, learned from, and come to respect so many vegan bloggers over the past few years and I wanted to join their ranks with my own contributions.
At first it was fun just to share my recipes and photos. My friends and family were supportive but as the year has gone by I have discovered several things.
I knew from the beginning that I would not be a traditional vegan blogger. That was obvious because I am not a traditional, stereotypical vegan. I am an evangelical-leaning, conservative - both politically and theologically - vegan. Put bluntly, I am a weirdo. I don't really "fit" in anybody's camp.
What's more, my readers (at least the ones I know about) continue to be folks who are more conservative-leaning who want to argue me down, or people who are looking towards a healthier lifestyle and are curious about why we have made the choices we have, not just about veganism but about our health care and points of view on issues like being good stewards of Creation.
I have found myself defending the vegan way quite a bit lately. I have discovered a great deal of resistance to this "radical" lifestyle, especially among fellow Believers who simply cannot fathom how an evangelical-conservative-type could even consider something that has stereotypically belonged to the more liberal camps. After all, God created the animals to be eaten, right?
That last sentence makes me crazy. Even a cursory reading of the first 3 chapters of Genesis make it clear that that is not the case.
But I digress. My point in this post is to say that this will likely be my last one on Veganatic. One reason is what I wrote about above - my audience.
The other - and primary - reason is that I am finding I have more to say than seems to belong in a blog dedicated to vegan recipes. I have some thoughts to share on healthy, ethical living that encompass more than veganism. That doesn't mean I will no longer share recipes; I will. And I will continue to defend the vegan way; I have never been one to run away from an argument, as anyone who knows me will confirm!
I am finding, however, just as most people do along their life journey, God is doing more than one thing at the same time and I feel the need for a different venue to chronicle those things. I also have some thoughts on faith that also seem to demand a different venue.
So, thank you for reading Veganatic. It has been fun and it has been a blessing to me to write it. It will stay here with all my posts so if you liked one, you can still find it. Be on the lookout, though, for my new blog, No Other Way. It isn't up and running yet, but when it is, you will find it at nootherway.net. I will post a link here when the new one is up.
I began my blog in January of 2010 with the original intent of sharing culinary techniques and recipes. I have enjoyed, learned from, and come to respect so many vegan bloggers over the past few years and I wanted to join their ranks with my own contributions.
At first it was fun just to share my recipes and photos. My friends and family were supportive but as the year has gone by I have discovered several things.
I knew from the beginning that I would not be a traditional vegan blogger. That was obvious because I am not a traditional, stereotypical vegan. I am an evangelical-leaning, conservative - both politically and theologically - vegan. Put bluntly, I am a weirdo. I don't really "fit" in anybody's camp.
What's more, my readers (at least the ones I know about) continue to be folks who are more conservative-leaning who want to argue me down, or people who are looking towards a healthier lifestyle and are curious about why we have made the choices we have, not just about veganism but about our health care and points of view on issues like being good stewards of Creation.
I have found myself defending the vegan way quite a bit lately. I have discovered a great deal of resistance to this "radical" lifestyle, especially among fellow Believers who simply cannot fathom how an evangelical-conservative-type could even consider something that has stereotypically belonged to the more liberal camps. After all, God created the animals to be eaten, right?
That last sentence makes me crazy. Even a cursory reading of the first 3 chapters of Genesis make it clear that that is not the case.
But I digress. My point in this post is to say that this will likely be my last one on Veganatic. One reason is what I wrote about above - my audience.
The other - and primary - reason is that I am finding I have more to say than seems to belong in a blog dedicated to vegan recipes. I have some thoughts to share on healthy, ethical living that encompass more than veganism. That doesn't mean I will no longer share recipes; I will. And I will continue to defend the vegan way; I have never been one to run away from an argument, as anyone who knows me will confirm!
I am finding, however, just as most people do along their life journey, God is doing more than one thing at the same time and I feel the need for a different venue to chronicle those things. I also have some thoughts on faith that also seem to demand a different venue.
So, thank you for reading Veganatic. It has been fun and it has been a blessing to me to write it. It will stay here with all my posts so if you liked one, you can still find it. Be on the lookout, though, for my new blog, No Other Way. It isn't up and running yet, but when it is, you will find it at nootherway.net. I will post a link here when the new one is up.
Thursday, January 13, 2011
What in the World Does a Vegan Eat, Part II,
Well, this might not have been the best week to post my daily diet, but I did warn you that there are almost always curve balls / changes in the plan during the week, and this week is a perfect example. The only thing that isn't likely to change is breakfast, which is almost always toast and smoothie.
Sorry that there are no photos this post. That's a first for me. I tried, I really did. As you will read later in the post, my camera phone died just as I was snapping a picture and then the pictures I took of the Curried Red Lentils just looked gross. I could be more descriptive about just how nasty the pictures looked, but I'll spare you...... If you saw the photos, you'd never make the recipe! I promise to come up with some better shots next time I make them.
Tuesday night was Spin, so dinner was a quick peanut butter and - are you ready for this - cranberry chutney sandwich. Yep. I was out of any kind of jam or jelly, so cranberry chutney it was. And yes, it was YUMMY!
Wednesday was a crazy. It was one of those days at work and I had a doctor's appointment in the middle of the day. I ended up having a veggie sub from Subway with some chips on my way back from my appointment. That was so not worth a picture.
I was too tired to even heat up leftovers, so my ever-so-thoughtful husband took me to my current favorite eatery, Bluegrass Brewing Company for dinner. I always have the same thing - a spinach/walnut burger with homemade chips and cabbage slaw. Oh, and a Raspberry Mead. That burger is definitely photo-worthy, but just as I snapped the picture with my phone's camera, my iPhone died! Really, it did. Yesterday was a hard day.
Today (Thursday) was a bit tamer. Standard breakfast. Lunch was leftovers - Creamy Lasagna Casserole. The longer that stuff sets in the fridge, the better it tastes. Seriously good.
And dinner tonight was Curried Lentils over basmati rice. This is a very quick and easy meal. It's another one that tastes better as leftovers.
Tomorrow's lunches will be leftovers - there are several choices in the fridge. Noodle Soup, the casserole, or tonight's lentils. Paul will have to take both his lunch and dinner with him in the morning since he has Pageant rehearsal tomorrow evening and won't be home til late. While he's gone, I'll get the grocery shopping done for next week, make Wesley's dog food, and update you on what we ate.
Here is the Curried Red Lentils recipe. Like I said, quick, easy, yummy!
1 cup red lentils
1 tbs olive oil
2 veggie bullion cubes
1 onion, chopped
1 can diced tomatoes
1 tbs curry powder
1 tbs chili powder
1 tsp cumin seeds
¼ tsp cayenne pepper
1 tbs cilantro
salt and freshly ground black pepper, to taste
water to cover lentils
Rinse and sort lentils.
In a medium pot, heat oil over medium heat. Add cumin seeds and fry until they pop. Add onion, curry powder, chili powder, and cayenne. Cook until onion is translucent.
Add lentils. Cover with water. Bring to a boil and cook until tender. Add remaining ingredients. Simmer for 5-10 minutes. Serve as is or over rice.
Sorry that there are no photos this post. That's a first for me. I tried, I really did. As you will read later in the post, my camera phone died just as I was snapping a picture and then the pictures I took of the Curried Red Lentils just looked gross. I could be more descriptive about just how nasty the pictures looked, but I'll spare you...... If you saw the photos, you'd never make the recipe! I promise to come up with some better shots next time I make them.
Tuesday night was Spin, so dinner was a quick peanut butter and - are you ready for this - cranberry chutney sandwich. Yep. I was out of any kind of jam or jelly, so cranberry chutney it was. And yes, it was YUMMY!
Wednesday was a crazy. It was one of those days at work and I had a doctor's appointment in the middle of the day. I ended up having a veggie sub from Subway with some chips on my way back from my appointment. That was so not worth a picture.
I was too tired to even heat up leftovers, so my ever-so-thoughtful husband took me to my current favorite eatery, Bluegrass Brewing Company for dinner. I always have the same thing - a spinach/walnut burger with homemade chips and cabbage slaw. Oh, and a Raspberry Mead. That burger is definitely photo-worthy, but just as I snapped the picture with my phone's camera, my iPhone died! Really, it did. Yesterday was a hard day.
Today (Thursday) was a bit tamer. Standard breakfast. Lunch was leftovers - Creamy Lasagna Casserole. The longer that stuff sets in the fridge, the better it tastes. Seriously good.
And dinner tonight was Curried Lentils over basmati rice. This is a very quick and easy meal. It's another one that tastes better as leftovers.
Tomorrow's lunches will be leftovers - there are several choices in the fridge. Noodle Soup, the casserole, or tonight's lentils. Paul will have to take both his lunch and dinner with him in the morning since he has Pageant rehearsal tomorrow evening and won't be home til late. While he's gone, I'll get the grocery shopping done for next week, make Wesley's dog food, and update you on what we ate.
Here is the Curried Red Lentils recipe. Like I said, quick, easy, yummy!
1 cup red lentils
1 tbs olive oil
2 veggie bullion cubes
1 onion, chopped
1 can diced tomatoes
1 tbs curry powder
1 tbs chili powder
1 tsp cumin seeds
¼ tsp cayenne pepper
1 tbs cilantro
salt and freshly ground black pepper, to taste
water to cover lentils
Rinse and sort lentils.
In a medium pot, heat oil over medium heat. Add cumin seeds and fry until they pop. Add onion, curry powder, chili powder, and cayenne. Cook until onion is translucent.
Add lentils. Cover with water. Bring to a boil and cook until tender. Add remaining ingredients. Simmer for 5-10 minutes. Serve as is or over rice.
Sunday, January 9, 2011
What in the World Does a Vegan Eat, Part I
I've been noticing that most of my readers, at least the ones I get comments from, are non-vegans. Some of you are loyal friends and family, supporting my blogging efforts because you love me, some are health-conscious omnis looking for healthy recipes or who are at least considering the vegan leap, and others are confounded carnivores who just can't figure out why in the world somebody would give up Big Macs and ribeyes for tofu and seitan. So, the idea came to me this morning as I was chopping salad and making seitan for the week that it would be fun to document everything I eat this week. Break it down to how we eat on a daily, meal-by-meal basis.
I am writing this on Sunday, so I have already missed photographing my breakfast and lunch, but that's okay - they are easily described. My breakfast this morning was two slices of cold pizza leftover from game night last night. It was topped with onions, red and green peppers, mushrooms, Field Roast vegan sausage, and Daiya vegan cheese. I will admit that I used pre-made whole wheat organic pizza crusts from Whole Foods. No matter - the pizza was yummy last night and even better cold this morning! Reminded me of my college days......
Lunch was a big ol' salad of mixed baby greens and cucumbers, toasted almonds, flax seeds, and creamy tahini salad dressing. I'll be eating more of this salad later in the week, so I'll take pictures then.
Sunday evening I've already deviated from the plan. I just can't help myself - cooking is my creative outlet! I decided to try a new seitan recipe just for grins. There was a big pot of simmering broth left after I made the seitan and of course I had to use it to make soup!
I added some chopped celery and carrots, some delight soy popcorn chik'n, and 1/2 a package of linguine, broken into thirds, to the leftover broth. That simmered for half an hour or so and we had chik'n noodle soup for supper! Once again, the photo will have to wait....
Monday breakfast Had my normal breakfast of toast and smoothie. Toast is nothing exciting to photograph - a couple slices of organic whole wheat bread with some Earth Balance. My smoothie has mango, banana, and collard greens. Paul's breakfast is always a Clif bar and his smoothie.
Monday lunch Had my salad finished before I remembered to take a picture, but here is the Chik'n Noodle Soup I had for lunch today. Paul's lunch today was leftover Creamy Lasagna Casserole that I made on Saturday.
Monday dinner I stuck to the script tonight for dinner. I made my version of VeganDad's Cajun Chickpeas. I ate mine wrapped in whole wheat lavash with a little vegenaise. (The lavash didn't make the photo....) and pan roasted brussels sprouts.
Paul had his on top of some of that yummy salad I made Sunday, along with some raw organic cashews.
I probably won't be posting tomorrow night because it is a Spin night and we won't get home til late. I'll post Tuesday's meals along with Wednesday's.
I am writing this on Sunday, so I have already missed photographing my breakfast and lunch, but that's okay - they are easily described. My breakfast this morning was two slices of cold pizza leftover from game night last night. It was topped with onions, red and green peppers, mushrooms, Field Roast vegan sausage, and Daiya vegan cheese. I will admit that I used pre-made whole wheat organic pizza crusts from Whole Foods. No matter - the pizza was yummy last night and even better cold this morning! Reminded me of my college days......
Lunch was a big ol' salad of mixed baby greens and cucumbers, toasted almonds, flax seeds, and creamy tahini salad dressing. I'll be eating more of this salad later in the week, so I'll take pictures then.
Sunday evening I've already deviated from the plan. I just can't help myself - cooking is my creative outlet! I decided to try a new seitan recipe just for grins. There was a big pot of simmering broth left after I made the seitan and of course I had to use it to make soup!
I added some chopped celery and carrots, some delight soy popcorn chik'n, and 1/2 a package of linguine, broken into thirds, to the leftover broth. That simmered for half an hour or so and we had chik'n noodle soup for supper! Once again, the photo will have to wait....
Monday breakfast Had my normal breakfast of toast and smoothie. Toast is nothing exciting to photograph - a couple slices of organic whole wheat bread with some Earth Balance. My smoothie has mango, banana, and collard greens. Paul's breakfast is always a Clif bar and his smoothie.
Monday lunch Had my salad finished before I remembered to take a picture, but here is the Chik'n Noodle Soup I had for lunch today. Paul's lunch today was leftover Creamy Lasagna Casserole that I made on Saturday.
Monday dinner I stuck to the script tonight for dinner. I made my version of VeganDad's Cajun Chickpeas. I ate mine wrapped in whole wheat lavash with a little vegenaise. (The lavash didn't make the photo....) and pan roasted brussels sprouts.
Paul had his on top of some of that yummy salad I made Sunday, along with some raw organic cashews.
I probably won't be posting tomorrow night because it is a Spin night and we won't get home til late. I'll post Tuesday's meals along with Wednesday's.
Saturday, January 8, 2011
On the Menu....
It's bugging me that the little corner fruit and veggie market 1/2 mile from my house is closed now. They close on Christmas Eve and don't open again til March. Their produce is really fresh, organic, for the most part, and much cheaper than Whole Foods. My goal for next year (as it was last year, but I blew that one....) is to grow more of our food ourselves. We have some friends who are very generous from their garden, but I really want to do better this year!
Each week I plan my menu - and make my grocery list - on Thursday or Friday. Then I shop on Friday afternoon after work. Okay, I gotta tell the truth. Most of the time, Paul does the shopping for me. His work is much closer to Whole Foods and I get a little wigged out by traffic.
So today I'm posting the menu for the entire week for your reading pleasure. And even though I have planned the menu, that doesn't mean I will stick too closely to it. Seems like there's always at least one curve ball during the week and we end up going out or eating leftovers.
So here is what I plan to make for the week. I'm not saying which day I'll make what, because that always depends on how I feel when I get home from work! Green Smoothies and fresh fruit are on the menu daily, and most main course recipes are served with a green salad or other green veggie.
Creamy Lasagna Casserole
Vegan Pizza with Daiya vegan cheese
Basic Lentil Dahl
Bean and Barley Stew
Cajun Chickpeas (based on this recipe, with a number of changes)
Ethiopian Cabbage
Hopefully I'll find time to follow up on the results of each dish that I actually make. The only thing on this week's menu that I haven't made before is the Ethiopian Cabbage. I'm not worried about how this will turn out, though. Every single ingredient is something we love, so how could it fail?
Each week I try to make one big "pot o' something" that will provide lunches for us to carry through the week. This week it is the Lasagna Casserole. This is loosely based on this vegan lasagna recipe from vegweb.com. I have made this as lasagna, but I find that the casserole is much less time consuming and much less messy!
Creamy Lasagna Casserole
16 oz rotini pasta, cooked half as long as pkg directions
1 cup red lentils
2 red bell peppers, roasted, peeled, and chopped (or use an 8 oz jar of prepared roasted red peppers)
1 onion, chopped
1 cup chopped celery
1 cup chopped crimini mushrooms
3 large clove garlic, minced
oil, as needed
4 cups tomato pasta sauce (jarred or homemade)
1 teaspoon oregano
1 teaspoon basil
1 teaspoon thyme
salt and pepper, to taste
1 pkg Daiya mozzarella style vegan cheese
White Sauce
3 tablespoons Earth Balance
2 tablespoons flour, plus more as needed (I used chickpea flour and it works great)
1 tbs nutritional yeast
pinch of white pepper
pinch of nutmeg
2 cups nondairy milk, divided
I roasted my red peppers on top of the stove this time, directly over open flame. I'd never done it this way before, and I probably won't do it that way again. It was kinda neat and novel, but much messier than the way I usually do it, which is to halve the peppers, remove the seeds, and put them on a baking sheet under the broiler. Which ever way you choose, freshly roasted peppers are delicious and much better than the jarred kind.
For directions on how to roast fresh peppers, go here.
Roast the peppers, place in a paper bag, and set aside to cool.
In a medium sauce pan, cover the red lentils with water and bring to a boil over medium-high heat. REduce to a simmer and cook until they look mushy.
Cook the rotini per package directions, but only half as long. drain and set the pasta aside.
Heat olive oil in a large dutch oven. Add onions, celery, garlic, and mushrooms, and cook until onions are translucent.
Peel off the blackened skins and chop the roasted peppers. Add them to the pot.
Add lentils, tomato sauce, and seasonings and stir to combine well. Reduce to a slow simmer, cover, and let cook while you prepare the white sauce.
Put the Earth Balance, flour, and nutritional yeast in a medium saucepan. Heat over medium heat until Earth Balance is melted and the mixture is bubbling. Stir constantly to prevent burning. Whisk in 1 cup of the milk. Continue to whisk gently to mix. When the the mixture is very thick, remove from heat and add the other cup of milk, whisking until smooth. Set aside.
Preheat the oven to 325 degrees F.
Add the prepared pasta to the tomato sauce. Stir gently until pasta is even distributed.
Add the entire package of Daiya and again stir gently until cheese is evenly distributed.
Now pour the white sauce over the mixture, once again stirring gently to distribute the sauce throughout the casserole.
Transfer the casserole to a baking dish. You may want to set the whole thing on a cookie sheet to prevent spills in the oven. Mine bubbled over.
Bake for 20 minutes or so, until the casserole is bubbling. Let set for 10 minutes before serving.
The finished product!
Not sure what I'm doing wrong with my camera these days, but my pictures keep
coming out blurry. I'll keep working on it.....
The plan may already be changing. I'm thinking about a creamy pumpkin risotto recipe I saw recently. Stay tuned.....
Each week I plan my menu - and make my grocery list - on Thursday or Friday. Then I shop on Friday afternoon after work. Okay, I gotta tell the truth. Most of the time, Paul does the shopping for me. His work is much closer to Whole Foods and I get a little wigged out by traffic.
So today I'm posting the menu for the entire week for your reading pleasure. And even though I have planned the menu, that doesn't mean I will stick too closely to it. Seems like there's always at least one curve ball during the week and we end up going out or eating leftovers.
So here is what I plan to make for the week. I'm not saying which day I'll make what, because that always depends on how I feel when I get home from work! Green Smoothies and fresh fruit are on the menu daily, and most main course recipes are served with a green salad or other green veggie.
Creamy Lasagna Casserole
Vegan Pizza with Daiya vegan cheese
Basic Lentil Dahl
Bean and Barley Stew
Cajun Chickpeas (based on this recipe, with a number of changes)
Ethiopian Cabbage
Hopefully I'll find time to follow up on the results of each dish that I actually make. The only thing on this week's menu that I haven't made before is the Ethiopian Cabbage. I'm not worried about how this will turn out, though. Every single ingredient is something we love, so how could it fail?
Each week I try to make one big "pot o' something" that will provide lunches for us to carry through the week. This week it is the Lasagna Casserole. This is loosely based on this vegan lasagna recipe from vegweb.com. I have made this as lasagna, but I find that the casserole is much less time consuming and much less messy!
Creamy Lasagna Casserole
16 oz rotini pasta, cooked half as long as pkg directions
1 cup red lentils
2 red bell peppers, roasted, peeled, and chopped (or use an 8 oz jar of prepared roasted red peppers)
1 onion, chopped
1 cup chopped celery
1 cup chopped crimini mushrooms
3 large clove garlic, minced
oil, as needed
4 cups tomato pasta sauce (jarred or homemade)
1 teaspoon oregano
1 teaspoon basil
1 teaspoon thyme
salt and pepper, to taste
1 pkg Daiya mozzarella style vegan cheese
White Sauce
3 tablespoons Earth Balance
2 tablespoons flour, plus more as needed (I used chickpea flour and it works great)
1 tbs nutritional yeast
pinch of white pepper
pinch of nutmeg
2 cups nondairy milk, divided
I roasted my red peppers on top of the stove this time, directly over open flame. I'd never done it this way before, and I probably won't do it that way again. It was kinda neat and novel, but much messier than the way I usually do it, which is to halve the peppers, remove the seeds, and put them on a baking sheet under the broiler. Which ever way you choose, freshly roasted peppers are delicious and much better than the jarred kind.
For directions on how to roast fresh peppers, go here.
Roast the peppers, place in a paper bag, and set aside to cool.
In a medium sauce pan, cover the red lentils with water and bring to a boil over medium-high heat. REduce to a simmer and cook until they look mushy.
Cook the rotini per package directions, but only half as long. drain and set the pasta aside.
Heat olive oil in a large dutch oven. Add onions, celery, garlic, and mushrooms, and cook until onions are translucent.
Peel off the blackened skins and chop the roasted peppers. Add them to the pot.
Add lentils, tomato sauce, and seasonings and stir to combine well. Reduce to a slow simmer, cover, and let cook while you prepare the white sauce.
Put the Earth Balance, flour, and nutritional yeast in a medium saucepan. Heat over medium heat until Earth Balance is melted and the mixture is bubbling. Stir constantly to prevent burning. Whisk in 1 cup of the milk. Continue to whisk gently to mix. When the the mixture is very thick, remove from heat and add the other cup of milk, whisking until smooth. Set aside.
Preheat the oven to 325 degrees F.
Add the prepared pasta to the tomato sauce. Stir gently until pasta is even distributed.
Add the entire package of Daiya and again stir gently until cheese is evenly distributed.
Now pour the white sauce over the mixture, once again stirring gently to distribute the sauce throughout the casserole.
Transfer the casserole to a baking dish. You may want to set the whole thing on a cookie sheet to prevent spills in the oven. Mine bubbled over.
Bake for 20 minutes or so, until the casserole is bubbling. Let set for 10 minutes before serving.
The finished product!
Not sure what I'm doing wrong with my camera these days, but my pictures keep
coming out blurry. I'll keep working on it.....
The plan may already be changing. I'm thinking about a creamy pumpkin risotto recipe I saw recently. Stay tuned.....
Saturday, January 1, 2011
Thanksgiving, Birthday, Christmas, New Years......
Happy New Year!!
I can honestly say that I don't remember getting from Thanksgiving all the way to New Year's Day. It's like I went to sleep on Thanksgiving night and all of a sudden I've awakened on the first day of 2011! It has been a busier time that I can remember in a very, very long time! So here are some ramblings and random photos from the past month......
My Thanksgiving menu turned out very nicely; the pictures didn't turn out at all. Every single one of them were blurry and not fit for publishing. I ended up with way more food that we needed and even after eating leftovers for a week and a half, I ended up throwing stuff out. Should have thought ahead and frozen stuff.
My birthday was a week after Thanksgiving. We went out with a bunch of friends to my current favorite restaurant - The Bluegrass Brewing Company (BBC). As their name indicates, they brew their own beer. My favorite is their Raspberry Mead. They have several vegetarian/vegan selections on their menu. My favorite is their Spinach Burger. It is by far the best vegan burger I have ever had. They make their own fresh potato chips too! YUM! After dinner we went to see a couple of my favorite bands in concert - tobymac and Skillet.
My birthday presents - 2 enameled cast iron pots! I've already used the heck out of them!
Then came some really, really cold and snowy weather. Because of where I work, bad weather during the holiday season most always finds me working yucky hours out in the air park, handling packages and generally making sure that your Christmas packages get sorted, loaded into Big Brown airplanes and Big Brown package cars, so Santa can deliver your gifts on time!
My parents came to visit us from Western North Carolina for Christmas this year, for the first time in about 10 years. They are getting along in years and once they got here I realized that making that trip was not the best idea we've ever had. They are getting quite feeble and Mom had a very tough time managing the stairs. Then came the huge snowstorm and their hometown got a foot of snow. We got enough to call it a white Christmas, but they couldn't leave for a couple extra days and my dad was pacing like a caged cat!
Christmas dinner was a much simpler affair than Thanksgiving. Here is the menu:
Baked Stuffed Manicotti
Balsamic Roasted Brussels Sprouts
Tossed Green Salad
Fresh French Bread
Death By Apple Pie
Pumpkin Spice Cake with Maple Cream Cheese Icing
Pumpkin Pie
The Christmas table
Christmas Dinner
Death By Apple Pie
Pumpkin Spice Cake with Maple Cream Cheese Icing
A huge Christmas surprise from Paul's mom was a pair of tickets to tomorrow's Colts game with the Tennessee Titans. Paul surprised me with this jersey. GO COLTS!!
As soon as my parents left to return to N.C., one of my closest friends' dad became critically ill. We have known for some time that he was terminal but he suddenly went downhill very quickly. He passed away early New Year's Eve morning. Rest in peace, Russ. You are sorely missed, but we know you are pain-free now.
So that brings me to New Year's Day. Our lunch was simple and traditional.
Blackeyed Pea Cakes
Blackeyed Pea Cakes (under the cabbage), Curried Cabbage (minus the broccoli and coconut-sesame paste) garlicky collard greens, mashed potatoes, and cornbread
Sweet Wesley - so calm and laid back.......
So tomorrow we go to Indy for the football game, Monday is Russ' funeral, and Tuesday I go back to work. I've had 2 weeks off but I am more exhausted than if I'd been there the whole time!
I hope 2011 bring every one of you joy, peace, and prosperity! Oh, and in case I forgot - GO COLTS!!
I can honestly say that I don't remember getting from Thanksgiving all the way to New Year's Day. It's like I went to sleep on Thanksgiving night and all of a sudden I've awakened on the first day of 2011! It has been a busier time that I can remember in a very, very long time! So here are some ramblings and random photos from the past month......
My Thanksgiving menu turned out very nicely; the pictures didn't turn out at all. Every single one of them were blurry and not fit for publishing. I ended up with way more food that we needed and even after eating leftovers for a week and a half, I ended up throwing stuff out. Should have thought ahead and frozen stuff.
My birthday was a week after Thanksgiving. We went out with a bunch of friends to my current favorite restaurant - The Bluegrass Brewing Company (BBC). As their name indicates, they brew their own beer. My favorite is their Raspberry Mead. They have several vegetarian/vegan selections on their menu. My favorite is their Spinach Burger. It is by far the best vegan burger I have ever had. They make their own fresh potato chips too! YUM! After dinner we went to see a couple of my favorite bands in concert - tobymac and Skillet.
My birthday presents - 2 enameled cast iron pots! I've already used the heck out of them!
Then came some really, really cold and snowy weather. Because of where I work, bad weather during the holiday season most always finds me working yucky hours out in the air park, handling packages and generally making sure that your Christmas packages get sorted, loaded into Big Brown airplanes and Big Brown package cars, so Santa can deliver your gifts on time!
My parents came to visit us from Western North Carolina for Christmas this year, for the first time in about 10 years. They are getting along in years and once they got here I realized that making that trip was not the best idea we've ever had. They are getting quite feeble and Mom had a very tough time managing the stairs. Then came the huge snowstorm and their hometown got a foot of snow. We got enough to call it a white Christmas, but they couldn't leave for a couple extra days and my dad was pacing like a caged cat!
Christmas dinner was a much simpler affair than Thanksgiving. Here is the menu:
Baked Stuffed Manicotti
Balsamic Roasted Brussels Sprouts
Tossed Green Salad
Fresh French Bread
Death By Apple Pie
Pumpkin Spice Cake with Maple Cream Cheese Icing
Pumpkin Pie
The Christmas table
Christmas Dinner
Death By Apple Pie
Pumpkin Spice Cake with Maple Cream Cheese Icing
A huge Christmas surprise from Paul's mom was a pair of tickets to tomorrow's Colts game with the Tennessee Titans. Paul surprised me with this jersey. GO COLTS!!
As soon as my parents left to return to N.C., one of my closest friends' dad became critically ill. We have known for some time that he was terminal but he suddenly went downhill very quickly. He passed away early New Year's Eve morning. Rest in peace, Russ. You are sorely missed, but we know you are pain-free now.
So that brings me to New Year's Day. Our lunch was simple and traditional.
Blackeyed Pea Cakes
Blackeyed Pea Cakes (under the cabbage), Curried Cabbage (minus the broccoli and coconut-sesame paste) garlicky collard greens, mashed potatoes, and cornbread
Sweet Wesley - so calm and laid back.......
So tomorrow we go to Indy for the football game, Monday is Russ' funeral, and Tuesday I go back to work. I've had 2 weeks off but I am more exhausted than if I'd been there the whole time!
I hope 2011 bring every one of you joy, peace, and prosperity! Oh, and in case I forgot - GO COLTS!!
Sunday, November 21, 2010
A Thanksgiving Celebration
Here is the planned menu (subject to change at the pleasure of the chef.....) I have linked to some of the recipes that are online. Some of the others I have already posted and I will link to those as well. Others are in my head and when I get them down on paper, I'll link to those.
I'll be back with photos later in the week, but til then Paul and I wish you and yours a blessed and safe holiday, rich with the comfort of family, friends, and wonderful (vegan) food!
A Thanksgiving Celebration
Beginnings
Creamy Baked Cashew Brie with Seeded Flatbread Crakers
Curried Pumpkin Soup
Cranberry Salad with Whipped Coconut Cream
Mixed Green Salad with Spinach, Arugula, Radicchio,Red Onion, Walnuts, Tofu Feta and
Black Raspberry Vinaigrette
Main Event
Black-eyed Pea Cakes with Chipotle Remoulade
Cornbread Dressing
Mashed Potaotes with Chickpea Gravy
Balsamic-Roasted Vegetables
Maple Sweet Potatoes
Freshly Baked Whole-Grain Rolls
Cranberry Chutney
Sweet Endings
Pumpkin Custard Pie
Death By Apple Pie
Pumpkin Spice Cake with Maple Cream Cheese Icing
Lightly Sweetened Iced Green Tea
Freshly Ground French Roast Coffee
Chilled Chardonnay
Shiraz
Beginnings
Creamy Baked Cashew Brie with Seeded Flatbread Crakers
Curried Pumpkin Soup
Cranberry Salad with Whipped Coconut Cream
Mixed Green Salad with Spinach, Arugula, Radicchio,Red Onion, Walnuts, Tofu Feta and
Black Raspberry Vinaigrette
Main Event
Black-eyed Pea Cakes with Chipotle Remoulade
Cornbread Dressing
Mashed Potaotes with Chickpea Gravy
Balsamic-Roasted Vegetables
Maple Sweet Potatoes
Freshly Baked Whole-Grain Rolls
Cranberry Chutney
Sweet Endings
Pumpkin Custard Pie
Death By Apple Pie
Pumpkin Spice Cake with Maple Cream Cheese Icing
Lightly Sweetened Iced Green Tea
Freshly Ground French Roast Coffee
Chilled Chardonnay
Shiraz
Saturday, November 6, 2010
Curried Cabbage with Broccoli and Coconut Almond Rice
It's been a hard week and a half since we lost Winston. He was our precious Sweet Boy and we miss him so much. So many wonderful, silly, funny, memories since he came to live with us 12 years ago when he was only 5 weeks old, so tiny he fit in Paul's shirt pocket.
All the "firsts" have been hard. The first time I came home from work and he wasn't barking joyously to greet me. The first time I made dog food and only needed to make half as much. The first time my mother-in-law came by and she refused to ring the doorbell because she couldn't bear not to hear him barking, so she called from the car to tell us she was here. The first time the neighbors mentioned that they hadn't seen Winston outside for awhile. And then when the vet called to say his ashes were ready for use to pick up.
But time does go on and we keep breathing and eventually we hurt less and less until the memories bring more smiles than tears. Winston, we will never, ever forget you, Sweet Boy. And of course Wesley is still here and we do love him so. He has adjusted fairly well - we have given him lots and lots of extra attention. I think he kinda likes being an "only child".
And now for a yummy new recipe. I threw this together as a pantry challenge sort of recipe amidst a week that was challenging from many perspectives. It took about 30 minutes to prepare from start to finish. (Hmmmmmm.......does that make me the vegan Rachel Ray???? Naah.) It is based on a recipe I came across on the blog One Hot Stove. Very, very yummy served over Coconut Almond Rice. I learned a new condiment from this recipe, ground coconut and sesame seeds, that I will use again. I'm sure this combination has a name but I couldn't find it online anywhere.
Curried Cabbage and Broccoli
3 tbs unsweetened coconut flakes
1 tbs toasted sesame seeds
1/2 medium head of green cabbage, thinly sliced
1 bag frozen broccoli
2 medium tomatoes, chopped
1 tsp chili powder
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp ground cumin
1 tsp coriander
Grind coconut and sesame seeds together to make a fine powder and set aside. I use my spice-dedicated coffee grinder for this, but you could use a food processor.
In a pan, heat 2 tsp oil.
Add mustard and cumin seeds and fry for a minute.
Add onion and cabbage and fry for another minute or so.
Add chili powder, turmeric, cumin, coriander, and coconut-sesame powder. Fry for another minute or so.
Add tomato and salt to taste.
Let this cook unattended over med-low heat for 12-15 minutes. Do not add water or cover.
Serve with Coconut Almond Rice (recipe below).
Coconut Almond Rice
Prepare white basmati or jasmine rice according to package directions with this exception: Use one can of coconut milk (I use lite, but use full fat for extra richness and LOTS more calories....) in place of an equal amount of water. In other words, pour the coconut milk into your measuring cup. Add water to equal the amount of water called for to cook your rice.
While the rice is cooking, lightly toast 1/4 - 1/2 cup of slivered or sliced almonds by heating them in a skillet until they are lightly golden. Watch them closely and stir frequently because they will burn quickly. On a rather odd note, Paul always says that toasting almonds smell like scrambled eggs. ???????
When your rice is done, add the almonds and stir gently to mix through.
And right now I have simmering on the stove, a bog pot of leek and potato soup with an added bonus - cauliflower! It smells wonderful, so if it turns out as nicely as it promises, that will be my next post.
All the "firsts" have been hard. The first time I came home from work and he wasn't barking joyously to greet me. The first time I made dog food and only needed to make half as much. The first time my mother-in-law came by and she refused to ring the doorbell because she couldn't bear not to hear him barking, so she called from the car to tell us she was here. The first time the neighbors mentioned that they hadn't seen Winston outside for awhile. And then when the vet called to say his ashes were ready for use to pick up.
But time does go on and we keep breathing and eventually we hurt less and less until the memories bring more smiles than tears. Winston, we will never, ever forget you, Sweet Boy. And of course Wesley is still here and we do love him so. He has adjusted fairly well - we have given him lots and lots of extra attention. I think he kinda likes being an "only child".
And now for a yummy new recipe. I threw this together as a pantry challenge sort of recipe amidst a week that was challenging from many perspectives. It took about 30 minutes to prepare from start to finish. (Hmmmmmm.......does that make me the vegan Rachel Ray???? Naah.) It is based on a recipe I came across on the blog One Hot Stove. Very, very yummy served over Coconut Almond Rice. I learned a new condiment from this recipe, ground coconut and sesame seeds, that I will use again. I'm sure this combination has a name but I couldn't find it online anywhere.
Curried Cabbage and Broccoli
3 tbs unsweetened coconut flakes
1 tbs toasted sesame seeds
1/2 medium head of green cabbage, thinly sliced
1 bag frozen broccoli
2 medium tomatoes, chopped
1 onion, thinly sliced
1/4 tsp turmeric1 tsp chili powder
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp ground cumin
1 tsp coriander
Grind coconut and sesame seeds together to make a fine powder and set aside. I use my spice-dedicated coffee grinder for this, but you could use a food processor.
In a pan, heat 2 tsp oil.
Add mustard and cumin seeds and fry for a minute.
Add onion and cabbage and fry for another minute or so.
Add chili powder, turmeric, cumin, coriander, and coconut-sesame powder. Fry for another minute or so.
Add tomato and salt to taste.
Let this cook unattended over med-low heat for 12-15 minutes. Do not add water or cover.
Serve with Coconut Almond Rice (recipe below).
Coconut Almond Rice
Prepare white basmati or jasmine rice according to package directions with this exception: Use one can of coconut milk (I use lite, but use full fat for extra richness and LOTS more calories....) in place of an equal amount of water. In other words, pour the coconut milk into your measuring cup. Add water to equal the amount of water called for to cook your rice.
While the rice is cooking, lightly toast 1/4 - 1/2 cup of slivered or sliced almonds by heating them in a skillet until they are lightly golden. Watch them closely and stir frequently because they will burn quickly. On a rather odd note, Paul always says that toasting almonds smell like scrambled eggs. ???????
When your rice is done, add the almonds and stir gently to mix through.
And right now I have simmering on the stove, a bog pot of leek and potato soup with an added bonus - cauliflower! It smells wonderful, so if it turns out as nicely as it promises, that will be my next post.
Thursday, October 28, 2010
Good-bye, sweet Winston
Winston LeRoi Jones
6-24-98 - 10-27-10
We are heart-broken to loose our sweet boy, Winston. He brought us so much joy. He was a bright light and we miss him terribly.
6-24-98 - 10-27-10
We are heart-broken to loose our sweet boy, Winston. He brought us so much joy. He was a bright light and we miss him terribly.
When I fell sleep last night I didn’t know
That you would leave today.
You went so quickly and I’m left here
With all these things around me
That remind me that you are gone
And I don’t know what to do.
Your dinner bowl sits there
By the big green water bowl.
It still has speckles of your breakfast
And I can’t bear to wash it.
So your papa does it
And I can hear him crying.
Your toys are still in the basket
But I know you won’t mind
If I leave them there for
Your brother to use.
Your bed has a clean blanket because
I couldn’t stand to leave it empty.
Your papa cries again
This time because he found
Your brand new dog tag
Lying on his desk.
How will I sleep tonight
Without you curled into my belly?
Who will sit and give me the
Silent Stare that says “Let me out,”
But what it really means is
“Go get me a treat”?
Your brother doesn’t stand
At the door and bark like you do.
And I know I really need
To clean the blood spots off
The top stair but I don’t want to
Because it feels like
I am washing you away,
Sweet boy.
These tears keep on coming
Falling, rolling, pouring now.
They don’t wash away the hurt.
I knew that you would be leaving soon
But when I went to sleep last night
I didn’t dream it would be today.
Saturday, October 23, 2010
Moroccan "Chicken" Stew
I love fall! It is my hands-down favorite season. I love the smell of a wood fire in the fireplace. I love the changing color of the leaves, the color of a September sky, a full October moon. I love crisp mornings and warm, sunny afternoons. I love brilliant hardy mums, and bright pansies. I love college football (GO CARDS!) and I love NFL football (GO COLTS!)
I love winter squash and fall crop greens, pumpkins, cabbage, and broccoli. I love thick, hearty soups and stews with warm, crusty bread just out of the oven.
So, without further ado, here is today's recipe: Moroccan "Chicken" Stew. This has become one of my all-time favorite dishes. It is true fall fare - comforting, sweet and spicy and savory all at the same time. This dish is easy and quick to boot! It comes with a bit of controversy, however, and here it is: It calls for honey. Honey is the one thing that I have never completely let go of in my vegan journey. I don't use it often, and a jar of raw, locally produced honey will last a very long in my pantry. And while I know about all the vegan substitutes (feel free to use any of them you prefer), for this dish, I use honey. Let the beatings begin......
Moroccan "Chicken" Stew
1 lb vegan soy nuggets
2 tbs olive oil
2 red bell peppers, chopped
2 green bell peppers, chopped
2 red onions, chopped
3 cloves garlic, minced
1 tsp cinnamon 1 tsp cumin
1 tsp coriander
1 tsp red pepper flakes
1 tsp salt
2 fresh tomatoes, pureed (or 1 can crushed tomatoes)
1/4 cup honey
2 cans chickpeas, drained.
Heat olive oil in a large dutch oven. Add peppers, onion, and garlic and cook 5-6 minutes.
Add cinnamon, coriander, cumin, and red pepper flakes. Stir and cook another few minutes. Add tomatoes, honey, and chickpeas. Stir to combine and cook another 5 minutes.
Stir in vegan chicken. Simmer for 15-20 minutes. Serve over rice. Add a salad with this Vegan Ranch Dressing and some fresh crusty bread.
Here is a quick dessert I made this weekend too. You may have made this or some variation of this cake, but this was my first time, and I was really impressed. This was so easy to throw together!
Pumpkin Spice Cake
1 18-oz spice cake mix (read the ingredients to be sure it's vegan)
1 15-oz can of pureed pumpkin
Preheat the oven to 350 degrees F. Grease an 8x8 glass baking dish or a square baking pan.
Combine the cake mix and pumpkin puree. Mix well. Add any or all of the optional ingredients you desire (see below). Scrape batter into prepared pan.
Bake for 30 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Frost with Vegan Cream Cheeze Icing.
Optional ingredients:
1/2 cup shredded carrot
1/3 cup raisins soaked in rum for 30 minutes
1/3 cup chopped nuts
I love winter squash and fall crop greens, pumpkins, cabbage, and broccoli. I love thick, hearty soups and stews with warm, crusty bread just out of the oven.
So, without further ado, here is today's recipe: Moroccan "Chicken" Stew. This has become one of my all-time favorite dishes. It is true fall fare - comforting, sweet and spicy and savory all at the same time. This dish is easy and quick to boot! It comes with a bit of controversy, however, and here it is: It calls for honey. Honey is the one thing that I have never completely let go of in my vegan journey. I don't use it often, and a jar of raw, locally produced honey will last a very long in my pantry. And while I know about all the vegan substitutes (feel free to use any of them you prefer), for this dish, I use honey. Let the beatings begin......
Moroccan "Chicken" Stew
1 lb vegan soy nuggets
2 tbs olive oil
2 red bell peppers, chopped
2 green bell peppers, chopped
2 red onions, chopped
3 cloves garlic, minced
1 tsp cinnamon 1 tsp cumin
1 tsp coriander
1 tsp red pepper flakes
1 tsp salt
2 fresh tomatoes, pureed (or 1 can crushed tomatoes)
1/4 cup honey
2 cans chickpeas, drained.
Heat olive oil in a large dutch oven. Add peppers, onion, and garlic and cook 5-6 minutes.
Add cinnamon, coriander, cumin, and red pepper flakes. Stir and cook another few minutes. Add tomatoes, honey, and chickpeas. Stir to combine and cook another 5 minutes.
Stir in vegan chicken. Simmer for 15-20 minutes. Serve over rice. Add a salad with this Vegan Ranch Dressing and some fresh crusty bread.
Here is a quick dessert I made this weekend too. You may have made this or some variation of this cake, but this was my first time, and I was really impressed. This was so easy to throw together!
Pumpkin Spice Cake
1 18-oz spice cake mix (read the ingredients to be sure it's vegan)
1 15-oz can of pureed pumpkin
Preheat the oven to 350 degrees F. Grease an 8x8 glass baking dish or a square baking pan.
Combine the cake mix and pumpkin puree. Mix well. Add any or all of the optional ingredients you desire (see below). Scrape batter into prepared pan.
Bake for 30 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Frost with Vegan Cream Cheeze Icing.
Optional ingredients:
1/2 cup shredded carrot
1/3 cup raisins soaked in rum for 30 minutes
1/3 cup chopped nuts
Ranch Dressing
1 cup Tofutti sour cream
1 not chikn bullion cube dissolved in 3-4 tbs water
1/2 tsp celery salt
1/2 tsp garlic granules
1/2 tsp onion granules
1/2 tsp Old Bay seasoning - optional
3-4 tbs unsweetened soy milk - more or less according to desired thickness
Whisk all ingredients together and chill before serving.
1 not chikn bullion cube dissolved in 3-4 tbs water
1/2 tsp celery salt
1/2 tsp garlic granules
1/2 tsp onion granules
1/2 tsp Old Bay seasoning - optional
3-4 tbs unsweetened soy milk - more or less according to desired thickness
Whisk all ingredients together and chill before serving.
Sunday, October 17, 2010
My Favorite Things (or Things I Can't Cook Without).....
She's baaaaaaack.......
Sorry for the long absence. Life has been kinda nuts. Like I said in my last post, there has been a vacation (white-water rafting in Tennessee), 2 car accidents (a fender-bender on the freeway and the garage door opener malfunctioned and smashed my car), a bad case of bronchitis which set off my asthma in a big way, work madness, and lots of fun stuff going on in the sports and fitness ministry of my church, where I volunteer teaching spin and doing other cool stuff.
Then there is the fact that my little poodle, Winston, is sick with a mysterious illness that causes his nose to bleed. That all by itself has made me a basket case. The last severe bleed put him in the veterinary ICU for 4 days. He is home now and sometimes he goes for 3-4 days with no bleeding, but usually there is at least a small trickle of blood. I say mysterious because the vets that have examined him all concur that this is most likely a nasal carcinoma, but all the scopes and scans he has had reveal nothing other than inflammatory tissue. No tumor at all. He doesn't act sick - he eats well and he is energetic and happy and doesn't act like a 12-year-old dog.
Statistically, dogs who demonstrate this kind of bleeding and are diagnosed with kind of cancer are usually dead within 90 days of diagnosis. Winston's first bleed occurred over 2 years ago. I don't know - maybe it's his vegan diet keeping him alive. And maybe it's his sweet nature and tenacious spirit.
I'm happy to say that I am healthy and exercising again, although the bronchitis interrupted my training for the Army 10-miler to the point that I had to withdraw from the race. Sorry Jenny - you're gonna rock it even without your mom! You too, Jason!
I've been relying on lots of tried-and-true favorite standby recipes. Not much experimenting or innovating lately. So, I thought I'd write about some of the things you will always find in my pantry, spice cabinet, fridge/freezer. If I have these things on hand, I can always come up with a tasty, healthy vegan meal. These are items that I will buy even if they aren't an ingredient in my meal plan for the week, just because there will usually be a glitch in the plan or something unexpected come up during the week where I need something quick and easy. So, here they are, in no particular order.
With Vegenaise (I think this is the only decent-tasting vegan mayo) and some relish (I like dill best), I can use a can of chickpeas, some poultry seasoning, and some celery seed to make chickpea salad. Makes yummy sandwiches!
Vital gluten for seitan, vegan sausages, or chickpea cutlets is a must.
Many different herbs and spices. Cumin, ginger, cumin seed, fennel seed, coriander, thyme, basil, rosemary, chili powders (ancho, chipotle, regular - several to choose from), marjoram, herbs de provence, poultry seasoning, several paprikas, several curry powders, garam masala, saffron, fenugreek.... the list goes on and on. If I have to choose a few I can't live without, I'd have to say cumin, cumin seeds, coriander, basil, thyme, and a couple I'll mention later. Thanks to Paul for installing the sheet of stainless steel which holds the magnetized canisters.
Yeah, I know this is funky-looking. These are chipotle peppers in adobo sauce. They come in a small can in the Mexican foods section. I never use but one or two of them at a time, so I put the rest in a plastic freezer bag and store them in the freezer til I need them. These are delicious in Cashew Chili-Lime Sauce.
For soups or stews.
Pan-roasted broccoli is the BEST!
Tahini for roasted cauliflower, seitan, or hummus.
Slice these sausages up with cabbage or pizza or grill them just like brats!
Sometime I just like a bowl of rice cooked in broth.
I always have several types of pasta. Rotini or fusilli is my favorite because the ridges hold whatever sauce you use. Easy tomato sauce and Cashew Chili-Lime sauces are my favorites.
Always buy organic soy milk. Organic will never be made from genetically modified soy beans. I like to have unsweetened on hand for sauces that don't need to be sweet.
I go through this stuff like water.
Coconut milk - the large can is the lite to save calories. Bit I keep a small can of full fat when I want more richness and flavor. For Asian recipes, especially soups, and adding richness to baked goods.
These are the best canned tomatoes ever. Throw a can in the blender, add one clove of garlic, some basil and thyme, an a bit of salt. Process, then add a little unsweetened soymilk. Heat. Voila! Almost instant Tomato Bisque!
I keep a variety of canned beans on hand. Hummus, chickpea cutlets, soups, chickpea salad. Lots of quick easy meals start with a can of beans.
Had to include this tea. We make tea in our coffee maker. It's crazy how much tea we drink. Four tea bags and 1/2 cup raw sugar make one gallon of the best iced tea any southern girl ever drank!
Red lentils are a life saver! They are a great meat substitute in pasta sauce and make a delicious dahl. Even my dogs eat red lentils!
Paul loves to snack on these,but I keep them on hand to make Cashew Chili-Lime Sauce, which takes about 5 minutes to make and is wonderful on veggies and pasta.
Red pepper flakes are one of those things I try to never run out of. Even if you don't want much heat in a dish, red pepper flakes add depth and flavor to any recipe.
Yes, fresh is always better, but when you're in a hurry...... And note, these are GRANULES not powder. Yes, there is a difference.
Smoked paprika, how do I love thee...... I love thee in cabbage, I love thee in seitan, I love thee in vegan sausages...... If you have never tried it, you really must buy some smoked paprika. It is my new favorite spice.
I really cannot cook without these wonderful veggie cubes. Rice, soups, seitan, I use them in everything!
Full spectrum sea salt has not been bleached or processed. It has less sodium and lots of trace minerals, including iodine, that are lost when salt is processed. Try some pink Himalayan sea salt and you'll never go back!
My kitchen shuts down when I run out of nutritional yeast. Really. I use it just abut everything. Seitan, salads, sauces, you name it. I try to buy it in bulk and when I have to buy the cannister, I save it to store the yeast in.
This is one of those ingredients that once you try it, you'll use it in everything. Use it in any recipe that calls for soy sauce and in many recipes instead of salt.
So, there are most the things I have on hand on any given day. I'm sure there are probably other things I could have mentioned, but these are the biggies.
What are the ingredients you can't do without? I have learned about many of these items by reading other blogs. Leave me a comment. Maybe I'll learn about a new can't-live-without ingredient!
Sorry for the long absence. Life has been kinda nuts. Like I said in my last post, there has been a vacation (white-water rafting in Tennessee), 2 car accidents (a fender-bender on the freeway and the garage door opener malfunctioned and smashed my car), a bad case of bronchitis which set off my asthma in a big way, work madness, and lots of fun stuff going on in the sports and fitness ministry of my church, where I volunteer teaching spin and doing other cool stuff.
Then there is the fact that my little poodle, Winston, is sick with a mysterious illness that causes his nose to bleed. That all by itself has made me a basket case. The last severe bleed put him in the veterinary ICU for 4 days. He is home now and sometimes he goes for 3-4 days with no bleeding, but usually there is at least a small trickle of blood. I say mysterious because the vets that have examined him all concur that this is most likely a nasal carcinoma, but all the scopes and scans he has had reveal nothing other than inflammatory tissue. No tumor at all. He doesn't act sick - he eats well and he is energetic and happy and doesn't act like a 12-year-old dog.
Statistically, dogs who demonstrate this kind of bleeding and are diagnosed with kind of cancer are usually dead within 90 days of diagnosis. Winston's first bleed occurred over 2 years ago. I don't know - maybe it's his vegan diet keeping him alive. And maybe it's his sweet nature and tenacious spirit.
I'm happy to say that I am healthy and exercising again, although the bronchitis interrupted my training for the Army 10-miler to the point that I had to withdraw from the race. Sorry Jenny - you're gonna rock it even without your mom! You too, Jason!
I've been relying on lots of tried-and-true favorite standby recipes. Not much experimenting or innovating lately. So, I thought I'd write about some of the things you will always find in my pantry, spice cabinet, fridge/freezer. If I have these things on hand, I can always come up with a tasty, healthy vegan meal. These are items that I will buy even if they aren't an ingredient in my meal plan for the week, just because there will usually be a glitch in the plan or something unexpected come up during the week where I need something quick and easy. So, here they are, in no particular order.
With Vegenaise (I think this is the only decent-tasting vegan mayo) and some relish (I like dill best), I can use a can of chickpeas, some poultry seasoning, and some celery seed to make chickpea salad. Makes yummy sandwiches!
Vital gluten for seitan, vegan sausages, or chickpea cutlets is a must.
Many different herbs and spices. Cumin, ginger, cumin seed, fennel seed, coriander, thyme, basil, rosemary, chili powders (ancho, chipotle, regular - several to choose from), marjoram, herbs de provence, poultry seasoning, several paprikas, several curry powders, garam masala, saffron, fenugreek.... the list goes on and on. If I have to choose a few I can't live without, I'd have to say cumin, cumin seeds, coriander, basil, thyme, and a couple I'll mention later. Thanks to Paul for installing the sheet of stainless steel which holds the magnetized canisters.
Yeah, I know this is funky-looking. These are chipotle peppers in adobo sauce. They come in a small can in the Mexican foods section. I never use but one or two of them at a time, so I put the rest in a plastic freezer bag and store them in the freezer til I need them. These are delicious in Cashew Chili-Lime Sauce.
For soups or stews.
Pan-roasted broccoli is the BEST!
Tahini for roasted cauliflower, seitan, or hummus.
Slice these sausages up with cabbage or pizza or grill them just like brats!
Sometime I just like a bowl of rice cooked in broth.
I always have several types of pasta. Rotini or fusilli is my favorite because the ridges hold whatever sauce you use. Easy tomato sauce and Cashew Chili-Lime sauces are my favorites.
Always buy organic soy milk. Organic will never be made from genetically modified soy beans. I like to have unsweetened on hand for sauces that don't need to be sweet.
I go through this stuff like water.
Coconut milk - the large can is the lite to save calories. Bit I keep a small can of full fat when I want more richness and flavor. For Asian recipes, especially soups, and adding richness to baked goods.
These are the best canned tomatoes ever. Throw a can in the blender, add one clove of garlic, some basil and thyme, an a bit of salt. Process, then add a little unsweetened soymilk. Heat. Voila! Almost instant Tomato Bisque!
I keep a variety of canned beans on hand. Hummus, chickpea cutlets, soups, chickpea salad. Lots of quick easy meals start with a can of beans.
Had to include this tea. We make tea in our coffee maker. It's crazy how much tea we drink. Four tea bags and 1/2 cup raw sugar make one gallon of the best iced tea any southern girl ever drank!
Red lentils are a life saver! They are a great meat substitute in pasta sauce and make a delicious dahl. Even my dogs eat red lentils!
Paul loves to snack on these,but I keep them on hand to make Cashew Chili-Lime Sauce, which takes about 5 minutes to make and is wonderful on veggies and pasta.
Red pepper flakes are one of those things I try to never run out of. Even if you don't want much heat in a dish, red pepper flakes add depth and flavor to any recipe.
Yes, fresh is always better, but when you're in a hurry...... And note, these are GRANULES not powder. Yes, there is a difference.
Smoked paprika, how do I love thee...... I love thee in cabbage, I love thee in seitan, I love thee in vegan sausages...... If you have never tried it, you really must buy some smoked paprika. It is my new favorite spice.
I really cannot cook without these wonderful veggie cubes. Rice, soups, seitan, I use them in everything!
Full spectrum sea salt has not been bleached or processed. It has less sodium and lots of trace minerals, including iodine, that are lost when salt is processed. Try some pink Himalayan sea salt and you'll never go back!
My kitchen shuts down when I run out of nutritional yeast. Really. I use it just abut everything. Seitan, salads, sauces, you name it. I try to buy it in bulk and when I have to buy the cannister, I save it to store the yeast in.
This is one of those ingredients that once you try it, you'll use it in everything. Use it in any recipe that calls for soy sauce and in many recipes instead of salt.
So, there are most the things I have on hand on any given day. I'm sure there are probably other things I could have mentioned, but these are the biggies.
What are the ingredients you can't do without? I have learned about many of these items by reading other blogs. Leave me a comment. Maybe I'll learn about a new can't-live-without ingredient!
Saturday, October 16, 2010
Amazing Chickpea Salad
1 can chickpeas, drained and rinsed
1/2 tsp poultry seasoning
1/4 tsp garlic granules
1/4 tsp onion granules
2 tbs nutritional yeast
1/4 cup dill relish
1/4 - 1/2 cup vegenaise
salt and black pepper to taste
Place chickpeas in a food processor and pulse several time until chickpeas are chunky but not smooth.
Scrape chickpeas into a bowl and add remaining ingredients. Combine well. Taste for seasoning and adjust as necessary.
Serve with crackers or as a sandwich.
1/2 tsp poultry seasoning
1/4 tsp garlic granules
1/4 tsp onion granules
2 tbs nutritional yeast
1/4 cup dill relish
1/4 - 1/2 cup vegenaise
salt and black pepper to taste
Place chickpeas in a food processor and pulse several time until chickpeas are chunky but not smooth.
Scrape chickpeas into a bowl and add remaining ingredients. Combine well. Taste for seasoning and adjust as necessary.
Serve with crackers or as a sandwich.
Rich, Spicy, Delicious Chili-Lime Sauce
1 cup raw cashews
2 tbs nutritional yeast
1-2 clove garlic
2 cups boiling water (if you are cooking pasta, use some of the pasta water)
1/2 tsp onion granules
1-2 chipotle peppers plus 1 tbs adobo sauce
zest and juice of 1 lime
soy milk to thin as needed
Combine all ingredients in a food processor or blender. Blend until smooth. Add teaspoons of soy milk if sauce is too thick.
Serve over pasta or veggies.
2 tbs nutritional yeast
1-2 clove garlic
2 cups boiling water (if you are cooking pasta, use some of the pasta water)
1/2 tsp onion granules
1-2 chipotle peppers plus 1 tbs adobo sauce
zest and juice of 1 lime
soy milk to thin as needed
Combine all ingredients in a food processor or blender. Blend until smooth. Add teaspoons of soy milk if sauce is too thick.
Serve over pasta or veggies.
Thursday, September 23, 2010
Vegan Cream Cheeze Icing
1 container Tofutti Cream Cheese
1/2 cup Earth Balance
2 cups confectioners' sugar
1 tsp vanilla extract
1 1/2 tsp fresh lemon juice
Cream Earth Balance and cream cheese together using a hand or stand mixer. Add sugar a little at a time. Add vanilla and lemon juice. Mix well by hand or with a mixer.
1/2 cup Earth Balance
2 cups confectioners' sugar
1 tsp vanilla extract
1 1/2 tsp fresh lemon juice
Cream Earth Balance and cream cheese together using a hand or stand mixer. Add sugar a little at a time. Add vanilla and lemon juice. Mix well by hand or with a mixer.
Sunday, September 19, 2010
Lest You Think I'm Gone for Good......
I'm not! Ever since the triathlon I have been busier than I think I've ever been. Work, family stuff, training for the next adventure, vacation, getting sick, oh, and did I say work?? Right now I'm recovering from a nasty chest cold that has worn me out with coughing.
I've been cooking but sticking to my favorite tried and true (and QUICK) recipes, not trying anything new or complicated.
So, look for me back, hopefully soon, when things have settled a bit and I feel better.
I've been cooking but sticking to my favorite tried and true (and QUICK) recipes, not trying anything new or complicated.
So, look for me back, hopefully soon, when things have settled a bit and I feel better.
Sunday, August 8, 2010
I came. I saw. I TRI-ed!
Up way before the sun!
It's a mother-daughter thing!
Swim.
Bike.
Run.
No food today. Too tired. This grandma had both grandbabies in the house from Thursday night til this morning AND my daughter and I completed our first triathlon. Now, don't hear any complaints in there, 'cause there are none! Anytime I get to hang out with my kids or my grandkids is a great day!
I have to say, in fact, that this was one of the best weekends of my entire life. I really mean that. Preparing for and completing this challenge has meant alot to me. Doing it with my daughter was indescribable. And having Emma and Jane-Claire around for the whole thing, well, there is nothing better. And I gotta brag on my husband, too. He is the true athlete of the family, but he has been so encouraging and has made such a big deal out of me and this crazy goal of mine to do a triathlon! I am a blessed woman, no doubt!
The distance - 1/2 mile swim, 14-mile bike ride, ad 5K (3.1 mi) run. How did we do? Well, my time was over 2 hours, but that was what I expected. The swim went faster, the bike ride went faster, but the run went much slower than I'd anticipated. Just couldn't get my legs back under me after I got off the bike. But we both finished and that was the goal. Next year I'll do it faster!!
Subscribe to:
Posts (Atom)