Happy Halloween / Samhain!

I hope you are having a spooktacular day!

I am working hard on my feast for tonight. My menu at this moment consists of...

~ Butternut and Kale Torte
~ Garlic and Rosemary Mashed Potatoes
~ Roasted Carrots and Parsnips
~ A Fall Salad
~ Country Bread
~ Apple Tart or Crostada with a Cinnamon Cream Topping
~ Spicy Mulled Wine

I may change this up a bit depending on how the day goes or my mood but that is it at the moment. I would also like to include Soul Cakes in the menu but I am not sure whether I will get to them or not. Pictures to follow and maybe a recipe or two.

That was so exciting!

I like giving things away!!

The winner of the Susan Nichole Handbag was a Facebook follower by the name of Karen Mulson. Congratulations Karen! Her page says she is from Pennsylvania. I hope she contacts me quickly because I can't wait to send her the purse.

Thank you to everyone that "liked" the facebook page and follow and commented on this blog. I wish I could give things away every week. It was so much fun.


,

It's Official! Free Susan Nichole Handbag for the Winner!

*EDIT* 10/26/11 The winner was chosen this afternoon when we reached 500 likes.
Her name is Karen Mulson. Congratulations Karen!


In celebration of World Go Vegan Week I am going to give away this Susan Nichole Handbag to a person randomly chosen from either, the followers of this blog or A Vegan Goddess Facebook page. I will choose the winner when the "likes" on the Facebook page reach 500. They are currently at 233 so that means they need to a little more than double. So please share A Vegan Goddess with like minded friends and tell them that they could win an awesome vegan purse and join the fun!

If "likes" reach 500 when I am not online I will choose the winner as soon as I am. I will do my best to keep track of this.


Susan Nichole Handbags are beautiful, stylish and best of all completely vegan.

"I initiated my quest to create animal friendly bags that are beautiful, timeless and have the elegance for which I have longed; bags that women will love to carry and feel fabulous doing so." ~Susan Nichole Onofrey

I think I am going to do a "Give Away!"

I am undecided on the prize item though. My two top choices are a cookbook or a Susan Nichole Handbag. Both vegan of course. I am sure pretty much anyone that reads this blog or the accompanying Facebook page would enjoy either. Who doesn't like free stuff?

The idea would be, when my Facebook "likes" reach 500 I will pick a name randomly from the "likes" and that person will win the prize. Since they can't send private messages to me on Facebook they would have to either, send me their mailing info here in a comment, which doesn't show up until I read it...I would then of course delete the personal info! Or send it in an email.

How does this sound? Interested? Comments and suggestions are welcome. I will check this out when I get home from work. Stay tuned!

I know I am a bad blogger...but I have vegan doughnuts!

My excuse for inconsistent blogging is I get busy and forget. I think I will do it tomorrow or the next day and then think the same thing when tomorrow comes. I am sort of scatterbrain...it's my nature. I have been cooking up a storm though. The other day when I got home from work I decided, out of the blue, to whip up a batch of pumpkin doughnuts. They were pretty and, more importantly, tasted very good. I actually think the texture was more like a that of a deep fried doughnut the next day. So you won't have to worry about "day olds" , if they last that long, because they are equally good the next day.



Baked Pumpkin Doughnuts

2 cups flour
3/4 cup sugar
2 t baking powder
1 t baking soda
1/2 t cinnamon
1/4 t nutmeg
1/8 t cloves
1/2 t salt
1 cup almond milk mixed with 1 T apple cider vinegar
1/2 cup pumpkin puree mixed with 1 T Ener-G Egg placer (dry)
2 T oil

Preheat oven to 425f, spray doughnut pan with cooking spray or oil

In large mixing bowl combine all dry ingredients. Add remaining ingredients and beat until just combined. Fill each doughnut shape almost full. Bake 9 to 11 minutes. When pressed gently with your finger the doughnut should spring back. Cool in pan for 4 minutes. Remove from pan. Let doughnuts cool if you plan on dipping them in glaze. If you want sugar doughnuts, shake in a ziplock bag with 1/4 cup sugar while they are still slightly warm.

glaze - In a small bowl mix 1/2 to 3/4 cup powered sugar with a bit of cinnamon then add water or almond milk, a tiny bit at a time, until icing reaches the desired consistency. Dip one side of doughnut in icing and place on cooling rack to firm.


Makes 1 dozen doughnuts

This recipe would be a little too moist to make rolled, fried doughnuts.

It is an adaptation of the recipe on the Wilton doughnut pan.

Slopping the kids and Three Sisters Chowder

The funniest thing happened to me today. At least I thought it was funny...hilarious actually. My good friend Kathy, whom I had just left, was calling my cell phone. I answered and she starts by saying you are not going to believe what Keith has done. She then proceeds to tell me that her, darling and wonderful, husband Keith had called to tell her he had prepared dinner for her. He had made a special trip to the store to buy seasoned ground turkey, eeewww, and a can of peas, eeewww again. He cooked the ground turkey and added the canned peas, then for good measure he topped it off with a can of sauerkraut! I am totally serious! I was mortified by this concoction but the story itself made me laugh hilariously. Who would think of such a combination of randomness? I asked my friend how and why he would think this was a good meal. She said that is how his mother cooked for him. Everything was thrown together and dumped on the plate. She slopped the kids in the same way you would slop the pigs. She did this with love of course. Hamburger Helper is an example of such a slopped meal. The story was humorous but sad as well. Even now kids are growing up eating like this. Random slop is being passed of as real food in their homes and schools everyday. It is so sad. Every time we talk about eating whole foods, veganism, or preparing delicious vegan meals for others, we run the risk of influencing someone in a very good and positive way. Keep talking, writing, cooking and education your friends, family, and coworkers. It is catching on and our kids are worth it.



Three Sisters Chowder

1T olive oil
1 lg onion, chopped
1 lg clove garlic, minced
4 cups corn
3 cups black beans
1 1/2 cup pumpkin puree
1 cup vegetable broth
2 cups unsweetened almond milk
3 cups homemade or really good store bought black bean and corn salsa
salt and pepper to taste

In large pan saute onion and garlic in oil until soft. Process half of corn in food processor until relatively smooth. If using frozen corn you may need to add some water to process. Add beans (if using canned, drain and rinse) and corn to onions and mix well, cook for a few minutes. Add pumpkin and vegetable broth and continue cooking until hot. Add almond milk and salsa and stir well to combine. Continue cooking until hot but do not boil. Add salt and pepper to taste. Serve with tortilla chips.

Roasted Garlic and Eggplant Sauce

This was my dinner last night. I served the sauce over brown rice penne and then served that over grilled zucchini. Someone asked for the recipe so I tried to remember exactly what I did. This is pretty close. It was delicious last night so if you give it a try please let me know what you think of it.





Roasted Garlic and Eggplant Sauce

1 large head of garlic
2 medium eggplant, washed, peeled and cut in 1/2" cubes
4 T olive oil - plus some for smearing the garlic head
3 cups chopped tomatoes with juices (fresh, boxed or canned)
1 med red onion finely chopped
1/8 cup fennel chopped finely
2 T balsamic vinegar
1 t fresh chopped oregano or 1/4 t dried
1 T fresh chopped basil or 1 t dried
1 T fresh chopped parsley or 1 t dried
1/2 t freshly ground black pepper

Marinate the eggplant. Place eggplant, vinegar, 3 T olive oil, basil, oregano, parsley and pepper in a large zip-lock bag or bowl, mix well and place in the fridge to marinate for at 20 to 30 minutes.

Roast the garlic. Heat oven to 400f. Remove outer papery skin from garlic head but leave head intact. Cut 1/4" to 1/2" off pointy end of garlic. You should be able to see the actual garlic in side. Smear the entire thing with olive oil and wrap in aluminum foil or place in a small covered ramekin, cut side up. Roast for 30- 35 minutes or until cloves feel soft when press with a finger. When cool enough to handle squeeze soft garlic out of cloves into a small bowl and set aside.

Roast eggplant. Place marinated eggplant in a baking pan and roast for 30 minutes. Stir mixture often to prevent burning and ensure even roasting.

In frying pan over med heat saute onions and fennel, in remaining oil, until soft and fragrant. Add tomatoes and reserved garlic and stir to combine. Saute for about 5 minutes. Add eggplant mixture and stir to combine. Can be served now or reduce heat to low and simmer for 20 minutes for added richness.

Enough sauce for 1 lb pasta.

Labor Day Breakfast Rhubarb Pie

Ok...it isn't really a breakfast pie exactly. I just named it that so we would have a reason to eat delicious rhubarb goodness for breakfast. And it isn't really a pie in the truest sense of the word. It is baked in a pie plate but is more like a Rhubarb crisp. I guess it seems the title of this post is totally misleading. That being said, if you love rhubarb and would like it for breakfast (or any other time) you won't be disappointed with this breakfastpiecrumblecrisp.



Rhubarb Breakfastpiecrumblecrisp ; )

5 cups rhubarb cut into 1" pieces
1/2 cup sugar
2 T flour
2 t cinnamon
2 T soy creamer
1/4 t salt
1 1/2 cups old fashion oats
3/4 cup flour
1 c brown sugar
1 t vanilla
1/2 c earth balance or other vegan margarine

preheat oven to 350f

Combine first six ingredients and place in a pie plate. In a medium bowl add oats, flour, brown sugar and vanilla. Add margarine and cut in with a pastry cutter or two butter knives. The mixture should look sandy...the margarine the size of peas. Pour the oat mixture on top of rhubarb mixture and cover evenly. Press down a bit with your hands. The entire thing will probably be somewhat mounded. Bake for about 45 minutes. It should be golden and bubbly. Serve warm with ice cream or drizzled with some coconut cream ( as in the picture) or plain and delicious!

Fat 101 - When is enough, enough?

Fat is a necessary part of a healthy diet. Ideally it should be under 30% of your total caloric intake per day. If you consume an average of 2000 calories a day your fat consumption should be between 44 to 67 grams of fat. If you only consume 1500 calories a day your fat consumption should be 33 to 50 grams of fat.

Fats can be extremely beneficial and also deadly depending on the amount and type being consumed. There are some amazing health benefits that go along with certain types of fats and adverse effects that go with others. The trick is knowing the difference and being sure to get enough of the healthy ones and limit or eliminate the unhealthy ones. Healthy fats help keep the skin and hair healthy, are important in transporting as well as storing the fat soluble vitamins A, D, E and K, they also help keep you warm.

There are many different kinds of fat in the foods we eat. When fat is consumed our bodies break it down into individual components, the body then uses these components to build something entirely new...fatty acids. Other wise known as saturated, monounsaturated, and polyunsaturated.

Saturated fats are the most harmful and the Standard American Diet is full of them. They are found in animal products (meat, dairy, eggs) as well as palm and coconut oils*. Eating saturated fats has been linked with heart disease, strokes, and some cancers.

Monounsaturated and polyunsaturated are both in the unsaturated category. Monounsaturated fat is found in oils such as olive, canola and peanut. Polyunsaturated fat is found in nuts, soybean oil, safflower oil as well as cold water fish.

Our body is incapable of producing all of the fatty acids that we need. Alpha-linolenic acid (ALA) and linoleic acid (LA) are called essential fatty acids (EFAs) because we must get them from the foods we eat. Both of these are polyunsaturated and better known as omega-3 and omega-6.
Omega-3 and Omega-6 are precursors to many other important fatty acids essential for infant growth as well as a healthy brain and eyes in adults and children. These fatty acids are also important in helping to prevent heart disease by lowering triglycerides and reducing blood clotting.

As mentioned earlier, without adequate fat in your diet you are unable to absorb the fat soluble vitamins which can result in a deficiency in any or all of them. A primary sign of a vitamin A deficiency is night blindness but also can lead to a diminished immune system. Bruising easily is a common symptom when vitamin K is not properly absorbed. A vitamin D deficiency, which leads to the inability to absorb calcium, greatly effects bone health. A vitamin D deficiency in children can lead to Rickets which leads to soft "bendable" bones. Vitamin D deficiency can also lead to a condition characterized by weak muscles and painful bones, known as osteomalacia. A vitamin E deficiency may eventually lead to muscle and nerve damage.

Fat is also a necessary nutrient for hormone production. It is an important structural component of prostaglandins. The prostaglanins regulate many of your bodies functions and can greatly effect the inflammatory response as well as influencing the bodies ability to clot blood.

There are many consequences of an extremely low fat diet just as there is with an extremely high fat diet. It can be dangerous or at best lead to dry, itchy skin and a slightly weakened immune system. For healthy cells, a healthy body and to efficiently absorb vitally important nutrients you need a sufficient amount of healthy fat in your daily diet.

*There has been much debate over the health benefits of coconut oil. There is another system of fatty acid classifications other than saturation. It is molecular size or the actual length of the carbon chain that make up the fatty acid. 98 to 100% of all the fatty acids you consume have Long-chain fatty acids (LCFA). Coconut oil is made up of medium-chained fatty acids (MCFA) or medium-chained triglycerides (MCT). According to recent research MCFAs do not have a negative effect on cholesterol and surprisingly help to protect against heart disease and atherosclerosis. It is the MCFA in coconut oil that make it beneficial to health and not behave like a typical saturated fat such as that found in beef or whole dairy milk. Although a saturated fat it seems to have health benefits that may outweigh the detriments of a typical saturated fat. Ordinary people as well as renowned doctors have very strong beliefs on both sides of the coconut issue. I suggest you do your own research on this and draw your own conclusion.



References
American Heart Association: Know Your Fats
Anne Collins: What Do I need to Know About Fat?
Coconut Research Center: The Tree of Life
Global College of Natural Health: Dietary Guidelines
Nemours Foundation: Fats

Sunday's post interrupted by Irene!

The wind is howling the rain is pouring and Irene is on her way. I am sitting here feeling somewhat trapped. This is a ridiculous thing actually. It is Sunday and I would probably just be lounging around, getting caught up on laundry, cleaning and other such boring activities whether it was raining or not. I think it is just the feeling of experiencing the power of nature and possibly being without power for extended periods of time that leaves me with the trapped feeling. Nature is amazing and awe inspiring and we never should underestimate its power. I love the beauty, the strength and the power but I also love the power that comes from the electric company. We so often take for granted that the laundry will get done, dinner will be hot and ready when we are, the dishes will be cleaned and the computer will be there, in all it's connected glory whenever we press a button. When my boys were little they loved it when the power went out. It meant sitting around together and playing cards or boardgames, reading out loud, cooking on the gas grill outside in the snow and everyone sleeping in the living room together to keep warm by the kerosene heater. Of course there would be candles at night and heating water over the kerosene heater to make hot cocoa. When the power came back on my youngest always wanted to pretend it didn't and keep living without it. It does bring a closeness that you forget about during your busy, electrically powered life. That being said, we now have a generator and the boys have grown up so we will see how this storm plays out for this Vegan Goddess on this lazy Sunday afternoon. : )

As I write this it makes me think of some of my favorite things. I am talking about the things I love and would hate to be without. Things that make my life easier or just more pleasant or tasty. Here are a few...


Follow Your Heart Brand Mozzarella Cheese....Sorry Daiya fans, I think this is WAY better!

Vegenaise.....I use to be a hardcore nayonaise fan but veganiase has won me over.

Olivia's organic spring mix ....perfect for a quick delicious salad or topping to sandwich or burger.

Miso Master organic Mellow White Miso...this is my go to miso. I absolutely love it. It is the one that I use 90% of the time.

Lalibela Farm Organic Tempeh...organic, local, delicious, need I say more?

ShiKai Sandalwood Hand and Body Lotion and the Sandalwood Shower Gel plus the Color Reflect Shampoo and Conditioner....yes, I love this brand. The sandalwood fragrance smells so wonderful and the shampoo and conditioner work on my crazy ass hair!

Ecco Bella Natual Age Antidote Skin Cream...I don't like to admit it but yes I am there.

White Vinegar....no link because I am just talking about plain old fashion white vinegar. I use it to clean glass, chrome and add it to my laundry if I have a very stinky load. There are lots of uses for this stuff...google it!

Ecover cleaning products, including laundry detergent....I sometimes switch it up a bit with brands but I find the ecover brand to be cost effective and it does the job. I do not like the Dishwasher tablets though. They tend to not dissolve well and therefore not work well. : (

Kindle....I am a book-aholic! I love books and I love real books but this little device is wonderful for the books you want to read, maybe many times but don't want to save the actual book. I prefer my cookbooks, reference or text books in traditional form but every thing else can go on my kindle.

Toyota Prius....I seriously love my car. The gas milege is amazing, although when J drives it he gets better mpg than I do! It is cute as can be and has tons of room, which is deceiving by the look of the car. I have no doubt I will get another Prius when the time comes.

Well I guess that is it for now. I need to check on my laundry and prepare something for lunch. It has gotten so much more blustery just since I started typing this post. Tallulah is starting to get a little nervous. The lights have flickered a few times and I want to get things done while I can. If you are within Irene's striking zone...stay safe and be well.

***Edit*** We lost power directly before I pressed "publish." I didn't prepare anything for lunch nor finish my laundry. It has not been a fun experience. It is Tuesday evening and we are still without power. We have a generator that we can use for small things a little at a time and that is how I am posting this. It is inconvenient and annoying but we are all well and really the only hardship is the loss of power and because we have a well, the loss of water. (don't ever take your toilet for granted!) Hopefully we will get it back soon. I will post more then.

Toast....it's what's for breakfast!

I like to have toast for breakfast. It's quick, easy and you can make it even if you are half asleep. I am curious as to the way others enjoy their toast. I guess I am sort of a purest. Mine is Ezekiel bread toasted pretty dark, but not burned, with a smear of Earth Balance. If I am really hungry I might top it with mashed avocado instead of the eb and maybe a bit of veganiase but it is not necessary. My husband likes peanut butter on his. Actually he loves peanut butter on his and sometimes a bit of jam. To me that is too much like a sandwich or too heavy or there is just something about it that is unappealing on toast. Maybe it takes away from the actual flavor of the toast? Yes, I think that is it! One of my sons likes almond butter, another likes cinnamon and yet another likes it any which way, including topped with pasta! What about you? Do you even like toast? How do you top it? If no one responds to this post I will assume that I am in the minority and live in a toast hating world. ; )

On to other things in the life of a busy Vegan Goddess... I still have not made the cupcakes! Last night when I got home I decided to make Quinoa Stuffed Peppers which is a bit time consuming. They were so worth it though. Bonus is that I get to have leftovers for lunch! I love when that happens. I will post the recipe in a bit but for now the picture will have to do.

Quinoa Stuffed Peppers

ps...I promise the Mojito cupcake recipe will be soon!

pss... Like A Vegan Goddess on facebook for more articles and information that is not posted here. : )

Summer Fresh Lasagne....Yum!

When your harvest basket is abundant with a variety of fresh and delicious things you can't help but get creative. The harvest basket was my inspiration for this fresh, light and delicious lasagne. I actually can't wait to have the leftovers for lunch today! The mojito cupcakes didn't happen last night. I spent a great deal of time talking with my husband and sons about all that has been going on lately. I think it was productive and hopefully healing for those that needed it. Lesson taught and learned- You are not responsible for the actions of another person....only your own. What they say or do is totally their responsibility. You absolutely cannot change a person, you can speak your truth and in the end they will do or say what they want. Thank you and much love Jeanie for helping me to remember these things. In the end, between the talking, work and dinner prep I was pooped last night and after dinner plopped my butt on the couch. Cupcakes were not on my radar. Sad but true. At about 8:30 Jim was sure wishing I had made them as he was craving something sweet and cupcakey. I will give it another shot tonight. : )




Garden Fresh Summer Lasagne

2 medium eggplants cut into 1/2" circles
1 good size zucchini cut into 1/2" circles, or 2 smaller ones (you want equal eggplant and zucchini)
4 large juicy tomatoes sliced into 1/4" slices
1 T olive oil
1 large onion, chopped
4 cloves garlic, minced
1/2 cup fresh basil, rolled and sliced into very thin strips
1 lb extra firm tofu
1 T mellow white miso
1/2 black pepper
1/2 block Follow Your Heart Mozzarella Cheese, shredded

Preheat oven to 425f

Spray baking sheets with olive oil spray. Lay zucchini and eggplant in a single layer on baking sheets. Bake for 20 minutes. Depending on the size of your baking sheets and oven you may have to do two batches. When done set aside. While veggies are cooking place skillet with olive oil over medium high heat, add onions and saute for about five minutes, add garlic and continue cooking for another couple of minutes. Remove from heat. Drain tofu and squeeze a bit with a towel or paper towel to remove excess water. With chunks at a time, squeeze the tofu between your fingers over the pan of onions and garlic. It should have the consistency of firm ricotta cheese. Add the miso and basil to the tofu, onion mixture and mix well. Add the black pepper to taste. Oil a lasagne pan or a large deep casserole. Place a layer of eggplant on the bottom of the pan, overlapping if necessary to make it fit. Then top eggplant with a layer of tomatoes. Next, add the tofu and onion mixture, then a layer of zucchini, again overlapping if necessary. Top zucchini with a layer of tomatoes and then finally cover with mozzarella cheese. Bake at 425 for about 20 minutes. Serve with some crusty bread, Molto Delicioso!

This Mercury retrograde stuff is playing with my sanity.

This vegan goddess is worn out. Things have gotten a bit crazy in my personal life and it is taking a toll on every other aspect of my life. I don't usually get too personal on this blog and I am not going to start now. I just wanted put it out there that I am in fact human and can only be pushed so far before I, in the words of my darling husband, come unspun. Be warned...it ain't pretty. Meditation is my best friend lately as I search for quiet contentment and an inner peace. I am strong and full of love ...I will speak my truth and let the rest happen.


I am moving on and will focus on other things today. The first is....Mojito cupcakes. The second is a garden fresh summer lasagna. Seriously, how could that not put a smile on your face? I will be picking up the fresh mint, and rum for the cupcakes while I am out and about today. The ingredients for the lasagna will come fresh from the garden. Both are new recipes so I will post them, along with pictures after we taste test them.

Ps...it is August and obviously still summer but it is so cold. I woke up this morning to a temperature, inside my house, of 62 degrees! It was in the forties outside! I adore Autumn...truly adore it. The wonderful smells, the beautiful colors, the warm and comforting foods and clothes..it is a season I can't imagine living without. That being said, I don't really want it sneaking in on my summer!

It is nice to be noticed....

Last night, "A Vegan Goddess" facebook fan posted a link on my page with the subject line "here's a write up about your blog." I clicked and low and behold it was! How cool is that? It is a local piece but hey, this is the internet, local doesn't mean local anymore. Thank you Maggie Knowles! You made my night last night and my morning this morning! I am very happy you are enjoying my blog.

What I'm Reading Now: A Local Goddess and International Beauty Spread the Word

Wednesday Weirdness and Tofu with Sweet and Sour Sauce

Wow, what a crazy day at work. Super busy and people were just not feeling quite themselves for a variety of reasons. It was an odd feeling that made for an odd day. I got home tired and worn out. I didn't much feel like thinking of dinner let alone preparing it. Plus, I had the added delight of a disaster area of a kitchen! My currently unemployed, twenty year old son has the task of tidying up. You know, unload the dishwasher, reload if necessary, take the trash, simple things that mean a lot when you come home tired. He had done absolutely nothing and actually created messes in the kitchen. So now, not only was I tired, I was angry. Great, I do not like to cook while angry for I feel it imparts that energy into the food. After a few deep breaths I decided to run to the store for some fresh pineapple for a Tofu with Sweet and Sour Sauce. The trip dissipated some of the anger and allowed me to focus on creating dinner. I also picked up a bottle of wine. ;) Tofu with sweet and sour sauce may become my "go to" meal at the end of a bad day when I am in need of a little mindless cooking and contemplation.




Tofu with Sweet and Sour Sauce

1 fresh juicy pineapple, core, sliced and cut into cubes. Save all the juice and add water to it to equal 2/3 cup.
1 lb xtra firm tofu (cut into 1" cubes)
1/4 cup tamari
1/4 cup agave or 3 packets stevia
1/4 cup apple cider vinegar
2 T arrowroot
1 large or 2 medium onions, chopped
3 peppers, 1 each red, yellow, orange, cut into chunks
2 large cloves garlic, minced
1 thumbnail size piece of fresh ginger ( about 1 t) minced
olive oil

Saute tofu in olive oil over med high to high heat until golden. While cooking tofu combine liquid (plus stevia packets if using) ingredients plus arrowroot in bowl and set aside. When tofu is golden remove from pan, add onions and cook until tender, add peppers and cook until tender-crisp, add garlic and ginger and cook for 1 or 2 more minutes. Add pineapple, tofu and liquid, stir and cook until thickened. Serve over your favorite rice...I prefer short grain brown.

It's Summer....Pesto Time!

Right now our garden is filled with bright green, beautiful basil. I love this stuff! Basil is by far one of my favorite herbs. When I have this much of it I always make lots of pesto...also one of my favorite things. I truly believe that a good pesto would make even the sole of a shoe taste good! ; ) It is fast and easy and you can do so many things with it. This recipe is easily enough for two pounds of pasta or at least four pizzas or maybe a couple of pizzas and a potato salad...what ever your heart desires. You can freeze what ever portion you don't use right away for future use. Thank goodness because I plan on making a lot!



























Fresh Summer Pesto

2 cups packed fresh basil
1 cup packed fresh baby spinach or kale (could use 1/2 cup frozen in a pinch)
1/2 cup raw cashews
2 T mellow white miso (or to taste)
2 cloves fresh garlic
3 T extra virgin olive oil
freshly ground black pepper to taste

Throw all ingredients in food processor and process until smooth. If pesto is too thick add a bit of water while processing until you reach your desired consistency.

Health Benefits of Pesto -

The flavonoids in basil protect cell and chromosomes from radiation and oxygen-based damage. Basil's volatile oils also have anti-bacterial properties that protect against unwanted bacterial growth. The oils also have an anti-inflammatory effect. It seems to block the enzyme cyclooxygenase (COX). This is the same enzyme that over-the-counter NSAIDS block. Due to its vitamin A abundance it is also good for your heart by preventing free radicals from oxidizing in cholesterol...which is when it becomes sticky! Heart healthy as well as delicious!

Miso is high in zinc which is needed for a healthy immune system and wound healing. It also has a good supply of copper and manganese which are needed in energy production and antioxidant defenses. Copper also contributes to the flexibility in blood vessels, bones and joints and produce the skin and hair pigment melanin. Without copper, iron cannot be properly utilized in red blood cells. Eating miso has also been linked to lower instances of breast cancer.

Cashews are packed with 5 grams of protein per 1/4 cup and high in iron, magnesium, phosphorus, zinc, copper and manganese...so a very good nut to crack...haha! With many of the same minerals as miso cashews already pack a nutritional punch but they also have magnesium, a heart healthy mineral, which also protects against high blood pressure, muscle spasms and soreness as well as migraine headaches.

Garlic is one of those super foods. You know the foods that everyone is always talking about? Some of the many benefits are the strengthening the immune system. (eat a clove of garlic when you feel a cold coming and it just might prevent it from catching hold) It's anti-oxidant properties help fight cancer and cancerous tumors. Science has proven that garlic contains compounds which have anti-tumor properties and help in slowing the growth of tumors and can also reduce their size! Garlic is heart healthy in many ways including helping to reduce cholesterol levels. It is also anti-bacterial, anti-fungal and anti-viral... making it great for yeast infections, intestinal parasites and someone just trying to build their immune system and stay healthy. It is also said to be an aphrodisiac! Garlic produces an enzyme called nitric oxide synthase. Nitric oxide synthase is necessary to get an erection. Garlic stimulates the production of this enzyme in people who have lower levels of it. Who needs Viagra?!

Raw spinach is an excellent source of fiber, folate, vitamin C, and vitamin A. Like basil spinach is loaded with cancer fighting flavonoids and anti-inflammatory properties. It is also heart healthy and an immune booster. Spinach also is a good source of vitamin k which is important for bone health, and in keeping the myelin sheath around our nerves in our brain healthy.

EAT PESTO!!!

I am a seeker and keeper of
Truth; let the magic of the
Mystery flow in and through
me, now and always.

~Chandra Alexandre

Fasting updates...Plus Gluten-Free Chocolate Chip Cookie Recipe

The brown rice fast is done. It lasted 60 hours. I was craving fresh veggies big time! I took that as my cue to b e done. I had a fresh green salad for lunch on Tuesday and then the rest of my brown rice for dinner, I then had brown rice veggie sushi for lunch on Wednesday and a giant salad for dinner and then a fresh green salad everyday for lunch since then. I may have not lasted for as long as I would have liked but it is about my body and not my head. : )

Here is the recipe for the Gluten-free Chocolate Chip Cookies that I had mentioned earlier. Lillie was the inspiration for creating the recipe and she loved them and so did my family. Give them a try and see what you think. : )




Gluten-Free Chocolate Chip Cookies (small batch)

1/2 cup plus 2 T buckwheat flour
1/2 cup brown rice flour
3/4 cup brown sugar *
1/2 t baking soda
1/4 t salt
1/2 cup chocolate chips
1 T flax meal mixed with all wet ingredients in small bowl
1/4 cup oil
5 T soy creamer or rich non-dairy milk*
1 1/2 t vanilla

preheat 325 f
spray cookie sheet with a bit of oil

Mix dry ingredients in a large bowl. Add wet to dry and mix to combine. Using 1/4 measuring cup (don't fill completely), scoop cookie dough and place on large cookie sheet. Place pretty far apart because they spread.

Cook for 19 to 21 minutes depending on if you like them softer or crisper. Let cool for about a minute on the pan and then remove to wire rack to cool.

Makes 9 very big cookies.



* if you don't like the richness of all brown sugar you can use 1/2 white and 1/2 brown.

not sure what to think...

So the fasting has gone relatively well. Headaches stink but are to be expected. This morning I woke up and felt not very hungry so I just had my lemon water and a cup of kukicha tea. I practices yoga for about an hour and meditated briefly, 5 or 10 minutes perhaps. I am still not really hungry but sort of craving a fresh vegetable salad. It is what my mind keeps returning to. I am packing a bowl of brown rice for my work lunch today but I am not ruling out a fresh green salad if the cravings stick with me. I will not judge myself if the fast only lasts 60 hours. I would love to go longer and maybe I will, but if not- I WILL NOT JUDGE. It must be what my body needs/wants at this point. After all it is not like craving fresh green vegetables is ever a bad thing!



On another note, Sunday night while having a particularly strong sugar craving I decided to test a new recipe I had created for gluten-free chocolate chip cookies. I have a friend at work that is gf and every weekend we serve fresh baked cookies baked by the pastry chef there. I think the smell of them is getting to her and making her miss real chocolate chip cookies so much..that the temptation is hard to resist. Although she has been steadfast in her determination to not even taste one! That was my inspiration for creating the recipe. They came out fabulous according to my testing guinea pigs, aka my family. I will be posting the recipe for them either tonight or tomorrow. That way Lillie can have fresh baked, delicious cookies whenever she wants!

Brown Rice Fast...

I haven't been feeling my best lately. My joints and even the bones themselves hurt most of the time... although definitely worse when I eat a lot of wheat products. (probably time to eliminate wheat or maybe all gluten products permanently...we shall see) I have been tired, cranky and just out of sorts. I have decided it is time for another fast. I am attempting a brown rice fast and not putting a time frame other than I will not go longer than 10 days. If I last only 1 or 2 then I am taking that as a sign, that is what my body needed right now. I am going to incorporate my daily meditation and yoga practices to aid in the fast. I will get as much sleep and fresh air as possible and try to listen to my body and what it is requesting of me. And also very important -chew, chew, chew!

I cooked my rice in a pressure cooker this morning and made enough to last me for quite a few meals. Later I will heat it on the stove if I feel I want it hot or eat it directly from the fridge if I want it cold.

4 cups organic short grain brown rice (washed)
8 cups water
1/2 teaspoon sea salt

Place everything in your pressure cooker and bring up to pressure on med-high heat. Lower temperature to low and cook (my jiggler rocks slowly and steadily) for about 40 minutes for a porridge like consistency. Less time if you would like it firmer.






Sunday -


Upon rising - 1 glass warm water with the juice of one organic lemon

10 minute meditation and 45 minute yoga practice

Breakfast - 1 bowl of brown rice porridge and 1 cup kukicha tea.

Lunch - 1 bowl brown rice porridge

Dinner - will be the same.

Hopefully another meditation tonight.

I have been drinking lots of water throughout the day and plan on going for a walk later tonight. Right now I have a headache so I am drinking more water and may go lie down for a bit. Whenever I do a fast of any kind I end up with a headache in the beginning. Usually because I am eliminating sugar, caffeine or something else that my body has become dependent on. I will get through it and feel better afterwards.

Organic, Fresh, Rich, Delicious Almond Milk

Organic Almond Milk

1 cup organic raw almonds
5 cups water

salt and sweetener if desired (optional)

Blanche almonds in boiling water for about three minutes. Drain and spread on a flat surface to cool. Once cool you can pop them right out of their skins. Once peeled place almonds in a blender with 5 cups water. Blend on high speed until smooth and creamy. Strain the mixture through a double layered piece of cheesecloth. Pour almond milk into bottle or pitcher and refrigerate. You can add salt or sweetener to taste if desired or just use as is. You now have fresh, delicious almond milk.

Delicious Raw Kale and Tofu Ricotta Salata Salad

Kale, Kale, Beautiful Raw Kale

Kale is super nutritious and this recipe is super delicious. If you've never eaten kale raw give it a try...you won't regret it! If you prepare the tofu and marinade in the morning it will be ready for a quick and easy lunch.

Raw Kale and Tofu Ricotta Salata Salad


1 1/2 to 2lbs lacinato kale or tender regular kale, stems and center ribs removed

1 lb xtra firm tofu (drained, pressed for 15 minutes and cut into 1/2" cubes)

Marinade/Dressing

1/2 cup extra virgin olive oil
3 t red wine vinegar
1 1/2 T fresh lemon juice
2 T finely chopped shallot or red onion
1 small clove garlic minced
2 t sea salt
1 t dried basil
1/2 t oregano
1/2 t black pepper


Whisk all ingredients for marinade together in a small bowl, pour into ziplock bag. Add tofu and marinate for an hour or longer, flipping bag over occasionally to be sure all tofu is covered. Set aside.

Cut kale crosswise into very thin slices. Toss tofu and marinade with kale in a large bowl. Season with additional salt and pepper if desired.

James' Mean Green Protein Bars

My son James has a problem some of us wish we had. He finds it very difficult to gain or maintain his weight. He has many food issues and often ends up eating badly just to eat enough calories. He recently decided to start the P90x program. He was hoping to be able find a protein bar that was high in calories and protein but it had to have only certain kinds of protein and no sugar or overly sweet fruit. Not an easy task. I told him I would give it a shot. Using a "safe" protein power that I know that he can tolerate I began creating the perfect bar for James. He said they remind him of eating a crunchy carrot cake. I would say that is just fine!

James' Mean Green Protein Bars

3 1/2 cups oatmeal
6 scoops Peaceful Planet "The Supreme Meal" protein powder
1/4 cup flax meal mixed with 3/4 cup water
1 cup chopped almonds
1 cup unsweetened shredded coconut
2 T cinnamon
1 1/2 t nutmeg
2 1/4 t ginger
2 t allspice
6 packets of stevia
1 15 oz can or 1 1/2 cups pumpkin puree
1/2 cup raw almond butter
1 1/2 cup unsweetened almond milk

additional 1/4 to 1/2 cup unsweetened shredded coconut to sprinkle on top of bars


Preheat oven to 325f

Spray a 9 x 13 pan with oil or cooking spray

In a large bowl combine all ingredients and mix well. Using your hands works the best. If you use the same protein powder it should be bright green! Dump mixture into pan and use you hands to spread out evenly. Sprinkle with additional 1/4 - 1/2 cup coconut and press down with your hands. Bake for 30 to 35 minutes. Cut into 12 equal bars while still hot but do not remove from pan until cool enough to handle. Wrap individually when completely cool and store in refrigerator.

They are about 335 calories and 16 grams of protein for each bar.

Wouldn't this be amazing?

Vegans and Weight Loss

On average vegans have much healthier body weights than non-vegans. But that is not to say some don't have issues with their body weight. There are some who may just want to shed a few pounds and others that actually struggle with obesity. Obviously, just like with the general public, there are a variety of reasons for this. I think the first thing to consider is, are you consuming too much vegan junk food? With the advent of so many types of vegan convenience foods it is easy to pack on the pounds if that is what the majority of your diet consists of. Just because you eat a vegan diet doesn't mean you eat a healthy diet.

The plain and simple of it is that if you eat less calories than you burn you will lose weight. There are factors that make this harder for some people than others. There are medical conditions or medications that can inhibit weight loss...although your goals can still be achieved it may take more time than for those without such medical conditions. You should be striving for a healthy diet and life stye that will continue even after your weight loss goals have been attained.

Tips -

Drink lots of pure, clean water. It should be your beverage of choice. Aim for 6 to 8 glasses a day. The juice of a lemon added to a glass of warm water in the morning can add flavor but also has the added benefit of helping to flush out toxins accumulated in the body. If you have any problems with constipation, warm lemon water usually stimulates a bowel movement within 20 minutes.

Center your meals around "whole" organic, nutrient-rich foods. Fresh fruits, vegetables and whole grains. Aim for 6 to 8 servings of vegetables a day, 2 to 4 servings of fruit, 6 to 8 servings of whole grains (foods), 2 to 3 servings of dairy substitutes (almond, soy, rice milks) and 2 to 3 servings of beans or bean products like tofu and tempeh, legumes, seitan or seeds. Nuts although very healthy are very easy to over indulge in so be mindful and use sparingly. Also oils and other fats should be used very sparingly.

Fiber is your friend! Read this post for a list of high fiber weight loss power foods

You want to stay away from sugar, artificial sweeteners (this means diet beverages!), refined flour, caffeine, and anything that contains chemicals that you can't pronounce. Just think, If I were to make this food at home would I add this ingredient?

Pick a set time at night (example 7:00 or 8:00 pm) and do not eat after that time.

Move - Find an exercise that you like and do it...often. At least 4 times a week. It can be as simple as walking. I personally love yoga. A good Vinyasa Flow practice can be more aerobic than an aerobics class, in other words a great cardio work out. You will burn calories and stretch and tone all at the same time. What ever exercise you choose, just set aside a time period and do it.

Meditation - Meditation allows you to just sit and be quiet. It is good for stress and enables you to recharge. Think of it as an investment in your health and spirit. A daily practice of at least 20 minutes is ideal but aim for what ever you feel is right for you right now.




List of Healthy Weight loss food choices -

Organic fruits and vegetables
Beans and soy products, legumes, seeds and nuts
Organic canola, olive, sesame, and coconut oil
Brown rice, barley, quinoa, millet, oatmeal, whole-grain cereals and bread, whole grain pastas, and whole grain tortillas
Water, green tea (decaffeinated), kukicha tea, and unsweetened herbal teas

A typical meal plan might look like this:

Breakfast: Lemon water, oatmeal made with almond milk and sprinkled with blueberries

Lunch: Salad with lots of raw vegetables and garbanzo beans (squeeze the juice of a fresh lemon on top or make your own dressing), apple

Snack : eat a small portion of any healthy weight loss food (list above) - only if needed.

Dinner: Stir Fried veggies with tofu chunks serve over brown rice, cup of kukicha tea

Needed Update...

I know that I have needed to update my blog but I have been feeling so uninspired. It has been either snowing or raining and dark and dismal here in Maine. I guess I need some warm, bright, cheery sunshine! Which is exactly what we have today. I am so happy to see that big yellow ball in the sky I feel like dancing on my deck. I will definitely be meditating (and maybe even doing my yoga practice) outside today. I just want to soak up every bit that I can.

I have been working on my cookbook, testing recipes and creating some new ones. Today's recipe testings are Tofu and Vegetable Pot Pie, Apple Pie and possibly some sort of cookies. That is the plan anyway. I am easily distracted and the sun is shining. ; )

I thought I would post some images of some recent recipe creations.

Not Meat Loaf

Black Bean and Sweet Potato Chili with Brown Rice

Hearty Whole Wheat Bread

Blondies

Brownie Sundae with Almond Joy Ice Cream and Rice Mellow on top

Brownies

Lavender Scones

Savory Seitan from American Vegan Kitchen

Yesterday I made the Savory Seitan recipe from the book American Vegan Kitchen. I do not currently own this cookbook but if you click on "search inside this book" at amazon you can look at the recipe. I have heard a lot of good things about this book and if the other recipes are as good as the seitan recipe I think it might be a good one to own!

The recipe was pretty clear and list of ingredients was pretty much stuff I had on hand. For those things I didn't have I made minor modifications. I substituted garbanzo bean/fava flour for the soy flour, Braggs Liquid Aminos for the browning liquid, and I used un-chicken broth in place of the veggie broth not because I didn't have veggie broth but because I thought it would give more of a chicken-y flavor which my family would love. I am so glad I did. These cutlets rock! I took pictures before baking in the broth and after and you can see the difference in size. They suck up a huge amount of broth and become so tender and juicy. My head is reeling with the endless possibilities for these little babies. You should give them a try. : )

Savory Seitan Cutlets before baking

Savory Seitan Cutlets after baking

The Truth About Protein

When people are starting a vegan diet one of their biggest concerns, along with everyone they tell they are starting a vegan diet, is how will they get enough protein. The main reason for this is that people believe that all protein comes from meat and other animal products. Actually all plant foods contain protein to some extent. If they didn't they couldn't grow. Legumes, beans, nuts and seeds, vegetables and grains are all great sources of protein. A healthy vegan diet is based on whole plant based foods so in reality it can be higher in protein than a diet that is based on processed foods, sugary sodas and snacks and other junk foods. Some people believe that animal proteins are of a higher quality than plant proteins but there is no scientific proof for this belief. This belief is also no longer supported by current medical opinion.

Animal protein contains all 10 of the amino acids necessary for proper health while plant foods do not. For this reason it is very important to eat a diet containing a wide variety of high protein foods daily and not to become stuck in a dietary rut. The old rule of combining certain foods in every meal is not necessary. If you are eating a variety of fruits, vegetables, grains, and beans or beans products everyday you needn't worry about not getting enough protein.

Protein Content of Many Vegan Foods

Description Weight (g) Measure Content per Measure (g) Alfalfa seeds, sprouted, raw 33 1 cup 1.32 Artichokes, (globe or French), cooked, boiled, drained, without salt 120 1 medium 4.18 Asparagus, canned, drained solids 72 4 spears 1.54 Asparagus, cooked, boiled, drained 60 4 spears 1.55 Asparagus, frozen, cooked, boiled, drained, without salt 180 1 cup 5.31 Avocados, raw, California 28.35 1 oz 0.60 Avocados, raw, Florida 28.35 1 oz 0.45 Beans, baked, canned, plain or vegetarian 254 1 cup 12.17 Beans, baked, canned, with pork and tomato sauce 253 1 cup 13.05 Beans, black, mature seeds, cooked, boiled, without salt 172 1 cup 15.24 Beans, Cowpeas (Blackeyed), immature seeds, boiled, without salt 165 1 cup 5.23 Beans, Cowpeas (blackeyed), immature seeds, frozen, cooked, boiled, drained, without salt 170 1 cup 14.43 Beans, Cowpeas, common (blackeyes, crowder, southern), mature seeds, 172 1 cup 13.30 Beans, Kidney beans, red, mature seeds, canned 256 1 cup 13.44 Beans, Kidney beans, red, mature seeds, cooked, boiled, without salt 177 1 cup 15.35 Beans, Lima beans, large, mature seeds, canned 241 1 cup 11.88 Beans, Lima beans, large, mature seeds, cooked, boiled, without salt 188 1 cup 14.66 Beans, Mung beans, mature seeds, sprouted, cooked, boiled, without salt 124 1 cup 2.52 Beans, Mung beans, mature seeds, sprouted, raw 104 1 cup 3.16 Beans, Navy beans, mature seeds, cooked, boiled, without salt 182 1 cup 15.83 Beans, Pinto beans, mature seeds, cooked, boiled, without salt 171 1 cup 14.04 Soybeans, mature cooked, boiled, without salt 180 1 cup 22.23 Beans, Snap beans, green, canned, regular pack, drained solids 135 1 cup 1.55 Beans, Snap beans, green, cooked, boiled, drained, without salt 125 1 cup 2.36 Beans, White beans, mature seeds, canned 262 1 cup 19.02 Beet greens, cooked, boiled, drained, without salt 144 1 cup 3.70 Beets, canned, drained solids 170 1 cup 1.55 Broccoli, raw 88 1 cup 2.62 Broccoli, cooked, boiled, drained, without salt 156 1 cup 4.65 Beets, cooked, boiled, drained 170 1 cup 2.86 Beets, cooked, boiled, drained 50 1 beet 0.84 Cabbage, Chinese (pak-choi), cooked, boiled, drained, without salt 170 1 cup 2.65 Cabbage, Chinese (pe-tsai), cooked, boiled, drained, without salt 119 1 cup 1.79 Cabbage, cooked, boiled, drained, without salt 150 1 cup 1.53 Cabbage, raw 70 1 cup 1.01 Cabbage, red, raw 70 1 cup 0.97 Carrots, cooked, boiled, drained, without salt 156 1 cup 1.70 Carrots, frozen, cooked, boiled, drained, without salt 146 1 cup 1.74 Carrots, raw 110 1 cup 1.13 Cauliflower, cooked, boiled, drained, without salt 124 1 cup 2.28 Cauliflower, frozen, cooked, boiled, drained, without salt 180 1 cup 2.90 Cauliflower, raw 100 1 cup 1.98 Celery, cooked, boiled, drained, without salt 150 1 cup 1.25 Celery, raw 120 1 cup 0.90 Corn, sweet, white, cooked, boiled, drained, without salt 77 1 ear 2.56 Corn, sweet, yellow, canned, vacuum pack, regular pack 210 1 cup 5.06 Corn, sweet, yellow, cooked, boiled, drained, without salt 77 1 ear 2.56 Corn, sweet, yellow, frozen, kernels cut off cob, boiled, drained, without salt 164 1 cup 4.51 Corn, sweet, yellow, frozen, kernels on cob, cooked, boiled, drained, without salt 63 1 ear 1.96 Cucumber, peeled, raw 119 1 cup 0.68 Cucumber, with peel, raw 104 1 cup 0.72 Dandelion greens, cooked, boiled, drained, without salt 105 1 cup 2.10 Endive, raw 50 1 cup 0.63 Garlic, raw 3 1 clove 0.19 Lentils, mature seeds, cooked, boiled, without salt 198 1 cup 17.86 Lettuce, cos or romaine, raw 56 1 cup 0.91 Lettuce, iceberg (includes crisphead types), raw 55 1 cup 0.56 Lettuce, looseleaf, raw 56 1 cup 0.73 Mushrooms, canned, drained solids 156 1 cup 2.92 Mushrooms, cooked, boiled, drained, without salt 156 1 cup 3.39 Mushrooms, raw 70 1 cup 2.03 Mustard greens, cooked, boiled, drained, without salt 140 1 cup 3.16 Okra, cooked, boiled, drained, without salt 160 1 cup 2.99 Okra, frozen, cooked, boiled, drained, without salt 184 1 cup 3.83 Olives, ripe, canned (small-extra large) 22 5 large 0.18 Onions, cooked, boiled, drained, without salt 210 1 cup 2.86 Onions, dehydrated flakes 5 1 tbsp 0.45 Onions, raw 110 1 whole 1.28 Onions, spring or scallions (includes tops and bulb), raw 100 1 cup 1.83 Parsley, raw 10 10 sprigs 0.30 Parsnips, cooked, boiled, drained, without salt 156 1 cup 2.06 Peas, edible-podded, cooked, boiled, drained, without salt 160 1 cup 5.23 Peas, edible-podded, frozen, cooked, boiled, drained, without salt 160 1 cup 5.60 Peas, green, canned, regular pack, drained solids 170 1 cup 7.51 Peppers, hot chili, green, raw 45 1 pepper 0.90 Peppers, hot chili, red, raw 45 1 pepper 0.90 Peppers, sweet, green, cooked, boiled, drained, without salt 136 1 cup 1.25 Peppers, sweet, green, raw 119 1 pepper 1.06 Peppers, sweet, red, raw 119 1 pepper 1.06 Potato, baked, flesh and skin, without salt 202 1 potato 5.05 Potatoes, baked, flesh, without salt 156 1 potato 3.06 Potatoes, boiled, cooked in skin, flesh, without salt 136 1 potato 2.54 Potatoes, boiled, cooked without skin, flesh, without salt 135 1 potato 2.31 Potatoes, hashed brown, home-prepared 156 1 cup 3.78 Pumpkin, canned, without salt 245 1 cup 2.70 Pumpkin, cooked, boiled, drained, without salt 245 1 cup 1.76 Radishes, raw 4.5 1 radish 0.03 Spinach, canned, drained solids 214 1 cup 6.01 Spinach, cooked, boiled, drained, without salt 180 1 cup 5.35 Spinach, frozen, chopped or leaf, cooked, boiled, drained, without salt 190 1 cup 5.97 Spinach, raw 30 1 cup 0.86 Squash, summer, all varieties, cooked, boiled, drained, without salt 180 1 cup 1.64 Squash, summer, all varieties, raw 113 1 cup 1.33 Squash, winter, all varieties, cooked, baked, without salt 205 1 cup 1.82 Squash, winter, butternut, frozen, cooked, boiled, without salt 240 1 cup 2.95 Sweet potato, canned, vacuum pack 255 1 cup 4.21 Sweet potato, cooked, baked in skin, without salt 146 1 potato 2.51 Sweet potato, cooked, boiled, without skin, without salt 156 1 potato 2.57 Tomatoes, red, ripe, canned, stewed 255 1 cup 2.42 Tomatoes, red, ripe, canned, whole, regular pack 240 1 cup 2.21 Tomatoes, red, ripe, raw, year round average 180 1 cup 1.53 Tomatoes, sun-dried 2 1 piece 0.28 Tomatoes, sun-dried, packed in oil, drained 3 1 piece 0.15 Watermelon, raw 286 1 wedge 1.77 Description Weight (g) Measure Content per Measure (g) Buckwheat flour, whole-groat 120 1 cup 15.14 Buckwheat groats, roasted, cooked 168 1 cup 5.68 Bulgur, cooked 182 1 cup 5.61 Bulgur, dry 138 1 cup 11.70 Cornmeal, degermed, enriched, yellow 140 1 cup 17.21 Cornmeal, whole-grain, yellow 122 1 cup 9.91 Noodles, chinese, chow mein 45 1 cup 3.77 Oat bran, cooked 219 1 cup 7.03 Oat bran, raw 94 1 cup 16.26 Peanut butter, smooth style, with salt 16 1 tbsp 4.03 Quinoa, cooked - 1 cup 11 Rice, brown, long-grain, cooked 125 195 5.03 Rice, white, long-grain, regular, cooked 158 195 4.25 Spaghetti, cooked, enriched, without added salt 140 1 cup 6.68 Spaghetti, whole-wheat, cooked 140 1 cup 7.46 Tempeh 225 1 cup 31 Tofu, firm, prepared with calcium sulfate and magnesium chloride 81 1/4 block 6.51 Wheat flour, white, all-purpose, enriched, bleached 125 1 cup 12.91 Wheat flour, whole-grain 125 1 cup 16.44 Wheat flour, white, bread, enriched 125 137 16.41 Whole wheat bread 2 slices 2 slices 5 Veggie burger 1 patty 1 patty 5-24

*Chart is borrowed from Fatfreekitchen.com

What would you like to see?

I am curious. I can see that many, many people read this blog. The stats say that readership is actually steadily increasing but very few people leave comments or feedback. Is there anything in particular you would like to see, read about, have more information on, an omni recipe veganized, a particular food in a recipe, info about vegan nutrition, etc?

Please take a moment and tell me what you think or would like to see. I am pretty sure you can just log in with facebook...look for box above and to the right ----> Or maybe you don't even have to log in at all...I am not sure.


Thank you for reading my blog and hopefully giving me some insight as to what you like, dislike or would like to see. Enjoy your Thursday. : )

Yum Yum Yummy Night of Food!

Tonight was our Spring Equinox Celebration Feast. I know most people would have celebrated last night but we were at my dh's grandfather's house visiting yesterday so we saved it for tonight. I made a veggie frittata, brown rice, asparagus with spring herb gremolata and a delicious triple layer carrot cake with the middle layer being a cheese cake. Everybody is happily stuffed and now watching House. ; )



Veggie Frittata

2 T olive oil
1 1/2 cups diced potatoes
1 med onion, diced
3 cloves garlic, minced
1/2 cup chopped roasted red peppers
1 small zuchinni, chopped
1/2 cup chopped frozen spinach, thawed and drained
1 lb x-firm tofu
1/2 cup soy creamer
1/4 cup arrowroot
1 T parsley
1/2 t salt
3/4 t black salt
1/2 t turmeric
1/8 t pepper
2 T nutritional yeast (optional)
pinch nutmeg

preheat oven to 375f

In cast iron frying pan heat oil and saute onions and garlic until onion starts to soften. Add potatoes and continue to saute. Add remaining veggies and cook till they are tender. Process tofu with remaining ingredients in a food processor until very smooth. Add to veggies in frying pan and stir to combine. Taste for seasoning and adjust if necessary. Smooth with spoon and bake 35 to 45 minutes. Frittata should be golden and cooked through. Let cool for 10 minutes or so before cutting. Serve hot, warm or cold.



* I added artichokes to my frittata tonight but it is not something I generally add. Be creative with your veggies and spices. If you have an abundance of fresh basil and tomatoes by all means incorporate them into you fritatta. Use whatever is in season or sounds good to you.



Carrot Cake with a Cheesecake Filling

Cheese Cake

preheat oven 350f

2 8oz containers of Better Than Cream Cheese
1 cup sugar
2 ener-g egg replacer eggs, prepared
4 T flour
1/2 t cinnamon
1 t vanilla

Combine all ingredients in food processor until completely smooth and creamy. Pour into greased 9" spring form pan. Bake for 50 minutes or until golden and no longer jiggly. Let cool and then refrigerate over night.

Carrot Cake

2 1/2 cups flour
2 1/2 cups finely shredded carrot
1 t baking powder
1 t baking soda
2 t cinnamon
1/4 t each allspice, nutmeg and ginger
1/2 t salt
1 cup sugar
2/3 cup brown sugar
3 T flax meal combined with 1/2 cup plus 1 T water
3/4 cup plain soy yogurt
3/4 cup oil
1/4 cup soy creamer
2 t vanilla
1 cups chopped nuts (optional)

preheat oven to 350f

Combine dry ingredients in a large bowl. Add all wet ingredients, carrots and nuts (if using) to dry ingredients. Stir to combine well. Divide between two greased 9" pans. Bake in preheated oven for 35-38 minutes or until cake springs back when lightly pressed with your finger. Let cool in pans for 10 minutes and then remove to let cool on wire rack.

When cakes are cool, layer with the prepared cheesecake and frost with Cheesy Buttercream Frosting.



Cheesy Buttercream Frosting

1 cup non-hydrogenated shortening
1/2 cup Earth Balance margarine
1 8oz container Better Than Cream Cheese
7 cups powered sugar
1/2 cups soy creamer (adding only what is needed, 1 T at a time, until desired consistency)
2 t vanilla

Add all ingredients except soy creamer to a large bowl. Starting on slow speed, beat with an electric mixer. Add soy creamer 1 T at a time, increasing speed as frosting ingredients are combined. Beat for at least 10 minutes until light and fluffy. Enough to frost and decorate a double layer 9" cake.

Heartily Scrumptious Corn Muffins - Oh My.

My darling husband was having a hankering for some good old fashion corn muffins. I was happy to oblige with this easy peasy and spectacularly tasty recipe.





Hearty Corn Muffins

1 1/2 cups Stone Ground Corn Meal
2 Cups whole wheat flour or all-purpose flour
2-4 T sugar depending on the how sweet you like your corn muffins. I prefer the 2 T for a less sweet muffin.
4 t baking powder
1 t baking soda
1 t salt
2 T flax meal mixed with 6 T water (set aside)
2 cups almond milk mixed with 1 T apple cider vinegar (set aside)
1/4 cup oil

Grease muffin pan
Preheat oven to 400f

Combine all dry ingredients in a large bowl. Add wet ingredients and mix quickly and well. Fill muffin cups evenly with batter. It will just about fill the cups and make good size muffins. Cook for 20 minutes. Serve hot or warm with margarine or jam. Can also be served along side a hearty soup, stew or chili...YUM!

Spotted Dog - aka Irish Soda Bread (at least by Americans)

Traditionally in Ireland soda breads consisted of flour, baking soda and soured milk and that's it. It was not something only made on special occasions or feasts but something they ate everyday and had to be baked at least every couple of days. When a recipe for soda bread contains raisins, currants or caraway seeds it is no loner considered and an Irish Soda Bread but instead a "Spotted Dog." Because I love the currants and caraway seeds, mine will be called Spotted Dog from now on.



Irish Spotted Dog

4 cups flour
2 T sugar
1 t salt
1 t baking soda
1/2 T caraway seeds
3/4 cup currants or raisins
1 3/4 cup almond milk mixed with 1 T lemon juice or apple cider vinegar (set aside)
1/4 cup plain soy yogurt

preheat oven to 425f

grease a cast iron skillet

Add flour, sugar, salt, baking soda, seeds and currants or raisins to a large bowl. Add the soured almond milk and yogurt to the bowl and stir to make a sticky dough. Place dough on a floured surface and knead lightly. Shape dough into a round, flattish loaf and place in skillet. Cut a cross into the top of the loaf and bake for 35 to 45 minutes. Bread is done when golden brown and sounds hollow when gently tapped on the bottom.