Thursday, August 31, 2006
I came up with some simple things that make my life so much better.
1. Tropical Fruit Salad with mango, papaya, coconut, kiwi, orange, banana, passion fruit and star fruit and lime juice.
2. Guacamole with hass avocados, chiles, tomatoes, red onion, garlic, lime juice and sea salt
3. Chipolte-Citrus Black Beans, black beans, fresh orange juice, fresh lime juice, onions, garlic, chipotle peppers, cilantro, green pepper, red pepper, olive oil
4. Coconut Milk, very decadent, but oh so good. A little can go a long way and can add so much to a meal. I limit our intake of coconut milk in recipes to twice a month.
5. Vegan Sushi, my favorite roll is made out of brown rice, mock chickpea tuna salad, avocado, ginger, wasabi, rice vinegar, and soy. Dip it in a mixture of Braggs, Sesame Oil, Garlic, Ginger and Wasabi thinned out with water until you reach the desired taste.
Ok, I tag:
Eden in the Kitchen
Now, each of you answer this in your blog and tag 5 more people!
Tuesday, August 29, 2006
Monday, August 28, 2006
Saturday, August 26, 2006
Thursday, August 24, 2006
Vegan Pizza for me and my freezer
Split Pea Dal (I made 8, 16 oz servings for their freezer)
Couscous with veggies, white beans, "sausage", before topping with cheese
Seitan Fajita Fixins
Another couscous casserole with veggies, "sausage", veggies, white beans and cheese
Curried Eggplant and Veggies with Chickpeas, 8 2 cup portions for the freezer
My famous Salsa, this has caused great strife when they fight over it.. I make them at least 2 gallons at a time so they can freeze it. They still fight over it. Silly people. The funny thing about this salsa, is that there is a FACE in the reflection.
A bigger picture of the salsa.. Can you see the face?
Friday, August 18, 2006
We've been eating sandwiches.. I love sandwiches.
This was a grilled "cheez" and tomato, onion and saurkraut. I made a quick 1000 island dressing out of silken tofu, vegenaise, relish, onion powder and ketchup and carawy seeds. Simple and good. The bread was the bread that caught fire in my toaster oven, so I had to cut off the top of it. It is still really good. I used a lot of vital wheat gluten in it to up the protein content.
More Pad Thai
This time I vegged it up and added carrots, green beans and green peppers. The pound of whole wheat pasta will now yield at least 8 large servings.
Grilled Eggplant and "Parmesan" Sub...
Oh boy.. this is soo good! I used toffuti cheez.... bad for you, but very good now and then. I spray it with olive oil and baked the sandiwch for around 10 minues at 400, then ran it under the broiler.. it kind of looks melted..
So, today my room is FINALLY getting fixed. I will have a new ceiling soon, hopefully. I've been getting really sick of living in a room with no ceiling and I know it's not healthy air wise to breathe, so this is good.
Wednesday, August 16, 2006
Coconut Lime Cookies
Earlier today I made a batch of these from Vive.. I sub'd stevia for the sugar, but still used 1/3 cup of maple syrup. I was very pleased with the result! I had one earlier in the day and we each had one after dinner. Oy... we have a problem. Before I went vegan, I hardly ever ate sweets or baked good because I hated eggs and sugar... now this whole new world has opened up, egg and sugar free. I need to limit myself to empty calories 1 day a week. I've been using stevia in smoothies almost daily, but they are very healthy and delicious. Usually just frozen fruit, ice, greens, flax, stevia and coconut extract.
Monday, August 14, 2006
Brownies with raspberry glaze and chocolate
So, the other day, Urban Vegan blogged about her Philly Cheese Steak sandwich, and I've been craving one ever since. I used a white sesame seed sub roll and topped it with sauted mushrooms, garlic, onions, crushed red pepper and sea salt. I cut thin sliced of my cashew cheez and put it in the toaster oven at 400 for around 10 minutes. I also added pickled jalapenos and before eating, put some of the salad and some vegenaise on it. Soooo good. Seriously. Next time, I will use green pepper too. I've made many versions of this sandwich, usually using seitan, but I like it better without. I guess I need to figure a way to slice my seitan paper thin.
As you can see, the cashew cheez doesn't really "melt", but it does get really soft and it tastes great with other things. I'm not a huge fan of it straight up. It will get brown if you run it under the broiler, but I don't find it that necessary.
This morning I had kind of an irritating day in the kitchen. I made some bread and ended up burning the top of it because it rose so high! I had to cut about 1/3 of the bread off. I bake in my toaster oven, and usually don't have a problem.. but for some reason my bread really took off today. I think I added more Vital Wheat Gluten than normal. I never measure when I bake bread, I just throw it together. I probably could have gotten two loaves from this batch. Hopefully, I salvaged the rest of the loaf. I think I did.
I pressed the tofu for the Mango Ginger Tofu from VWaV.. of course, I am incapable of following a recipe, so I also fried it (with no oil) in my cast iron before marinating, because I don't want to turn on my big oven yet. I used toasted sesame oil instead of peanut oil and added more garlic and 3 jalapenos to the marinade.. and I pureed it all. When the tofu triangles were fried and crispy, I threw a tiny bit of soysauce on them and poured the hot mango marinade over them. I will let them chill until tomorrow's dinner... then I'll either bake them in the toaster oven in two batches, or cook them on the stovetop. I'm sure they will be fabulous regardless. I'll definitely take pics of the finished meal.
I got two bunches of organic collards at the farmers market on Sat.. and I went to cook them today. They were rotten inside. I was so irritated.
My son is in band camp for the next couple of weeks.. I have to send both lunch and dinner with him and snacks. He's almost 15 and eats so much. This will be somewhat challenging.. because he likes a lot of food hot.. such as veggie burgers, so I can't sent those. I'm thinking tofu salad, tofu sandwiches, salads, veggies, fruits, baked goods, cheese sandiwches, burritos, cold pizza, cold quesadillas.. cold Pad Thai.. actually, I have a lot of options.. he is a kid who loves raw, plain tofu. hehe.. I got him a bunch of Cliff Bars too.
Saturday, August 12, 2006
Thursday, August 10, 2006
First of all, sorry the pics are so big, blogger is not allowing me to upload the pics, so I have to post this all in html.. and I'm not in the mood to look up resizing codes.
Anyways... this is a pic of my "raw ground beef patties" AKA uncooked veggie burgers.
I've been asked several times to elaborate on the method.. I'm sorry to say, I still haven't written down a recipe, but I promise, the next time I make them I will. And I make them two times a week at least.
The pic here is to give you an idea of the texture the pattie needs to be before grilling. They key to this texture is chilling it overnight or for a minimum of 3 hours.
I use Lipton Onion Soup Mix in these. If you don't want to do that, then I suggest some veggie bouillon cube and dried onion flakes. If you won't want to do that, then saute 1 small onion with soy sauce or salt and use that.
Some of the TVP in the above pic was caramel colored, so that's why you see some dark flecks.
Here's a rough recipe:
1 batch Okara from making soymilk, you can subsitute this with 1.5 cups of pureed white beans, soybeans being the best since they contain fat. Warm the bean puree.. the okara I use is piping hot from making soymilk. You can do this in the microwave
6 oz tomato paste
Lipton Onion Soup Mix (1 pouch)
TVP (enough to make the mixture come together)
Hot soymilk or water to bring the mixture together if needed.
A couple TBS oil if desired
Add: any flavorings you wish. I like to add fresh herbs, condiments, spices or whatever suits my fancy. For instance, I have added fresh basil fresh garlic and a bit of live oil for a pizza like burger. I have added horseradish and caraway for reuben like patties, I add dijon or yellow mustard and browning liquid (Gravy Master) for a traditional type "hamburger" pattie.
It is very important to let the mixture chill. (I can't say this enough).. Grill on an oiled grill or grill pan over medium heat (I use my cast iron grill pan on 5 on my electric stove) covered for 5 minutes on the first side, flip and grill for 5 mins uncovered.
You can also add fresh garlic,parsely, basil, miso and roll into small balls for meatballs. brown them in a skillet, then bake at 400 for 25 mins or so. Also, if you make the meatballs, add oil.
Ok, onto cheese. I made some Cashew Cheese.. in fact, I made quite a bit. I took a lot from the Native Foods Cookbook recipe, but left out a few things and added more flavor. This made 5 8oz domes. 3 are in the freezer, as I'll use them to top pizzas and other baked goods.
Here's a summary of what I used.
3 cups piping hot, freshly made soy/rice milk (literally as soon as it was done)
3 tbsp Agar Powder (yes, it's a lot.. but it works)
-bring these two to a boil for a minute or two, whisking. Let it cool down for 5 minutes or so.
Pour into a blender and add:
2 cups cashews
1 tbsp prepared mustard (I like dijon)
3 tbsp miso
1 tbsp onion powder
1 tbsp garlic powder
1/2-3/4 cup lemon juice
1 tsp kosher salt (taste before adding, because some miso is very salty, start by adding 1/4 tsp kosher salt... if using table salt, add much less and taste)
Blend for several minutes... pour into 8 oz containers. I kept the last 8 oz in the blender and added around 1/4 capful of liquid smoke for a "smoked" provolone type cheese..
As you can see, this set up nicely. I grated some for my breakfast pizza, which I made on one of my homemade tortillas. I added marinara and veggies and around 1/4 cup of the "cheese".
Tuesday, August 08, 2006
Coconut Rice and Beans with Habanero Sauce
I made this today to have as a side dish for Mango Ginger Tofu from WVaV.. I'm still waiting for my mangos to ripen!
I also made 9 veggie burgers out of Okara, TVP, Oats, Tomato Paste and spices. Lots of onion/garlic and fresh basil. I actually made the mixture yesterday and let it sit all night in the fridge, then grilled them this morning. They are delicious and I only have 3 left because my oldest son ate two for breakfast, then two for lunch! Then I made one for my husband and younger son for lunch. I didn't take pics, because they were eaten up before I could... plus how many pics of veggie burgers can one have on a blog?
Ok, are these flabreads or tortillas? hmmmmm..
I love my Vita-Mix. I took around 2.5 cups of wheatberries and ground it into flour, then added a bit of water, salt, 2 tbsp of extra virgin olive oil and about 1 tsp of baking powdeer. Rolled it into 16 balls and rolled them out... then cooked them in my beloved cast iron skillet.
I like to use these for open faced sandiwches. tostadas, "pizzas" and for quesadillas. The home ground flour is very coarse, but works very well. I had a smallish one that I decided to put to use for lunch. I used homemade refried beans, habanbero sauce, sprouts, tomatoes and topped it with guacamole... Delicious. This pic is of a small plate, and I've found that fresh, whole grain, really fills you up. It's almost 6 and I'm not hungry at all. I love healthy food.
This morning, I had a great smoothie... I didn't take a pic though, it had pineapple, spinach, flax meal, strawberries, blueberries, soymilk, lemon juice, coconut extract and stevia. YUM! The fruit was all frozen and it came out like a thick shake... or sorbet. The blueberries turned it a lovely purple and my kids had no clue they were drinking spinach! Yay for green smoothies. No pic though, we drank them too fast.
Sunday, August 06, 2006
This was delicious as well. I made a bunch, using a whole head of cabbage. Here's the recipe.Wheatberry Salad
Saturday, August 05, 2006
Midweek Munchies: What Melody is contributing for the week
Links to other Midweek Munchies
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Technorati Tag: Midweek Munchies
A special thanks to Running2Ks and Rift for all of their help with coding, graphics, and encouragement for this project.
PURPOSE of Midweek Munchies: Put together by a small group of Veg Women, we hope to spread the word about healthy vegetarianism while obtaining idea starters for meals, recipes, learn about new products, and meet other female veg*n bloggers. Visiting and commenting on other participants lists are encouraged but not required. Have fun and Go Veg!
Over the next four days, I will be making:
Pad Thai (I will try to follow the VWaV recipe)
Mango Ginger Tofu (another VWaV)
Mooshi Veggies and Tofu (I didn't end up making it today)
Pasta with basil, toasted walnuts, sundried tomatoes, artichoke hearts and kalamata olives
Soymilk.. (I make this at least 3 times a week)
Some sort of "cheese"
There will be food porn. I'm looking forward to cooking again! I may even do a little bit of baking depending on the weather. I need to make pizza sometimes soon, as I have cheese for the dairy heads that will need to be used. It's amazing to me how much cheese I used to eat.. I hardly buy any now. Me going vegan has been great for my kids because they get less cheese by default. I can't believe I don't even miss it on pasta anymore. I loved me some fresh parmesan and romano.. gorgonzoloa and feta..
Yesterday I made some ice cream out of silken tofu, soymilk, coconut extract, vanilla extract, stevia, cocoa powder and about 1/2 cup of walnuts. I pureed it all in the vita mix til smooth, then chiled it and used my ice cream maker. It is really good. I still have around 4 cups left.
Today, I made a Wheatberry salad inspired by Bryanna's post. I used 2.5 cups of wheat berries.. (The same wheat I use for my flour), and boiled it with water and a bouillon cube. When it was tender, I added around 1/2 cup of apple cider vinegar, 2 garlic cloves, 1 red bell pepper, 2 carrots, 1 red onion, about 1 cup of shelled edaname, about 1 cup of frozen corn, 2 large tomatoes, salt/pepper, fresh rosemary, fresh thyme and chives. It was a little wet, so I added some dried TVP to soak up the juices and up the protein level... and then poured around 4 tbsp of extra virgin olive oil. It is delicious and I have quite a bit leftover. I don't have my camera (my kids and husband took it on a hike), but I will take a pic of it when they get back. I served that with Coleslaw for a light, but satisfying lunch. I also served watermelon slushies. (fresh watermelon, ice, lime-juice and a tiny bit of stevia blended in the vitamix.