For the Love of Pizza!

Lately I have been making a lot of pizza.  When you think of pizza you should always allow yourself to be creative.  Last night I made an alfredo chickn pizza.  Oh my goodness, creamy garlicky deliciousness!  I didn't measure precisely so I recommend you taste the sauce as you prepare and adjust according to your taste preference.

I made two large 16" pizzas.  If you are making a smaller pizza(s), use the leftover sauce for pasta later in the week. : ) 

Chickn Alfredo Pizza

your favorite pizza dough (homemade or store bought)

(sauce)
3/4 c raw cashew
1 c almond milk
1 clove garlic
3 T nutritional yeast
1 T lemon juice
1/2 t mustard
sea salt and black pepper

1 package Beyond Meat lightly seasoned chicken strips (cut into bite size pieces)*
1 T olive oil
1 can artichoke hearts, sliced
1 c sliced white mushrooms
6 c fresh spinach leaves
vegan mozzarella cheese

Preheat oven to 425f.  If using stone place it in the oven. Make your dough and set a side to rise.  If using a prepared crust then move on to next step.  

Place all sauce ingredients in a high power blender or food processor.  Blend or process until very creamy, stopping to scrape down sides occasionally.  Taste and adjust seasonings if necessary.  It should be thick and creamy.

Heat olive oil in a small fry pan. Saute the chicken strips until golden.  Remove from heat.

If using pizza pan spray with oil.  If using stone, follow the procedure you use for it. 

Shape the dough and place in prepared pan(s)

Spread alfredo sauce on dough (saving a couple of tablespoons of sauce to drizzle on top later.)
Cover with spinach leaves, then mushrooms, artichokes and finally the chicken.  Add a splash of almond milk to the reserved tablespoons of sauce, stir to make it thinner and better able to drizzle.  Drizzle over the top of pizza(s).  Sprinkle  a couple handfuls of mozzarella cheese over the top.    Cook in prepared oven for 12 to 15 minutes.  The crust should be a beautiful golden brown.  Let it set for just a minute or two and then slice.  Great hot, great cold.  I had a slice for breakfast this morning! 

* Use whatever chickn sub that you love.  Think tofu, tempeh, seitan, Gardein, etc.





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Apple Crisp Cheesecake

I was recently given two boxes full of apples so I have been making lots of apple related things.  Last night I thought, I wonder how apple crisp and cheesecake would be together,and a recipe was born. ; )

 If you follow my blog you already know what a horrible photographer I am.  This one is especially terrible because it was pretty late and dark when I cut the cake.  Trust me it looked better in person.  : )

I used a ready made graham  cracker crust because I had one on hand but feel free to make your own.

preheat oven to 350f

Cheesecake 

1 package extra firm tofu
2 T corn starch and 6 T lemon juice, combined
3/4 - 1 c brown sugar* 
1-2 t cinnamon *
2 t vanilla

*(start with lower amounts of sugar and cinnamon and then taste test after processing)

Crisp
2 to 3 apples, peeled and thinly sliced ( you want enough to arrange in a single layer all around the top of the cheesecake.) 
1/4 c rolled oats
1/4 c flour
1/4 c brown sugar
3/4 t cinnamon
2 T melted coconut oil (could use earth balance but I love the flavor of coconut oil in my crisps)

Combine all ingredients for cheesecake in a food processor.  Process on high until absolutely smooth, scraping down the sides occasionally.  Now taste it.  Do you prefer more cinnamon or a bit more sugar?  Adjust if necessary.  Pour into prepared graham cracker crust.  Arrange the apple slices all over the top of the filling in a single layer, covering the entire top of the cheesecake.  Mix the remaining crisp ingredients in a small bowl until well combined and then crumble over apples. Bake in preheated oven for 45 to 60 minutes.  The center of mine had a very slight jiggle when I took it out. Allow to cool a bit on a rack and then place in the refrigerator at least 3 hours.  The longer it chills the more time it has to set up and become more delicious.  : )

• 2 8oz containers of vegan cream cheese
• 2 tbsp corn starch
• 6 tbsp water
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1/2 tsp cinnamon
• 1/8 tsp ginger
• 2 tsp vanilla extract

In a small bowl, whisk together the corn starch and water. In your food processor, blend together the cream cheese, brown sugar, white sugar, cinnamon, ginger, and vanilla - then add your cornstarch/water mixture. Once well combined, pour on top of your graham cracker/oat crust. -

• 2 8oz containers of vegan cream cheese
• 2 tbsp corn starch
• 6 tbsp water
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1/2 tsp cinnamon
• 1/8 tsp ginger
• 2 tsp vanilla extract

In a small bowl, whisk together the corn starch and water. In your food processor, blend together the cream cheese, brown sugar, white sugar, cinnamon, ginger, and vanilla - then add your cornstarch/water mixture. Once well combined, pour on top of your graham cracker/oat crust.

Lasagne with Pumpkin, Sage, Kale, and White Beans

Yesterday was the last day of my 108 days of yoga. I started off strong and determined but somewhere along the way lost a bit of momentum. I still practiced everyday, but the diet ( no sugar and caffeine) and contemplative part diminished as time wore on. Regardless, I learned much about myself, and I also learned valuable information about the selfishness and insecurities of others when you stop responding to their every crisis. Listening with your heart and soul will allow you to hear/see things that may have been invisible before. Being in a place of complete openness allowed me to see the viciousness in someone, truth be told, on a heart level I always knew was there. People lie, even the self righteous that proclaim their honesty from the rooftops. When confronted directly some people will always take the easy way out and lie until their dying breath, and continuing their charade of a life without missing a beat. Good to know. I'll take what I've learned and move forward knowing that a little skepticism is not necessarily a bad thing. The universe has been trying to teach me something by bringing these people into my life. Hopefully, the lesson has been learned. I feel blessed and thankful to have the people in my life that I do, and also the ones that make me see the truth in myself as well as them, good bad or otherwise, and then to move on with or without them. 108 day older and wiser.  

Onward and upward - time to embrace this absolutely fabulous Maine Fall weather! Hiking, apple picking, raking/playing in leaves, sitting outside in the sun and reading, sitting beside the fire- either inside or out, are all some of my favorite things to do in the Fall.   But cooking and baking Fall foods is what I look forward to most of all.  Apples, pumpkins, any and all root vegetables, as well as numerous grains make their appearance over and over again.   What makes Fall special to you?  What are some of your favorite recipes.  Please share.  I would love to try something new and perhaps post your wonderful recipe here.  

 Repost of an old favorite from April.

Lasagne with Pumpkin, Sage, Kale and White Beans

 

This recipe was an experiment based on what was in my kitchen at the time.  My plan for last night was seitan cutlets with mushroom gravy but for some reason that whole process seemed too daunting.  For some odd reason the whole process of lasagne didn't seem daunting at all. I guess that's because in my heart I'm an Italian girl even if my blood say Scottish, lol.  I didn't measure everything so I will give you my best approximations.  This lasagne was seriously delicious!



Oil a 9 x 13 pan
Preheat oven to 450

1 box lasagne noodles (no need to precook)

1/4 to 1/3 cup of sundried tomato and pepper strips
1/3 cup raw cashews   (1/3 or so cup of water to aid in processing)
2 large cloves garlic
1 package extra firm or firm tofu
1 box pumpkin puree (17.oz)
1- 2  t rubbed sage
1/2 -3/4  t basil
1/4 - 1/2 t oregano  (all herb amounts are approximations -  Start w/lower amount and taste test.)
1/8- 1/4 thyme and rosemary
sea salt and freshly ground black pepper to taste

1 box white beans (about 17oz)  homemade is even better
1 bag frozen chopped kale (16 oz)
2 (24 oz) jars of your favorite marinara sauce- homemade is obviously fine too (I like a chunky sauce)
couple of handfuls of vegan mozzarella - I used Trader Joe's for this recipe


Place tomato and pepper strips, cashews and garlic in a food processor. Process until pretty smooth, adding water as necessary to allow it to get as smooth as possible. Add crumbled up tofu and process till smooth, add pumpkin and herbs and process until well combined.  Taste and adjust herbs if necessary and add sea salt and pepper.

Pour about 1/2 cup of marinara on the bottom of your oiled pan.  Add a layer of noodles. Spread pumpkin mixture over noodles.  Then take handfuls of frozen kale and spread evenly over pumpkin mixture.  Do the same with the beans, using much less, spread marinara all over - it should not be too thick that you can't see the veggies but not so thin that it's transparent.  Repeat layers.  I think I had 5 or 6 layers with the final one not having any beans.  Cover and bake for 1 hour.  Remove from oven and sprinkle mozzarella cheese evenly over the top.  Place back in the oven and bake for another 5 to 10 minutes until cheese is melty and gooey.  You can also put it under the broiler for a bit if you want to brown the cheese.  Remove from oven and let sit for 10 minutes and then cut up and devour!

Serve with crusty Italian bread and a green salad.  I hope you enjoy this as much as we did.

National Kale Day!

Here is a re-post of a recipe from back in April of 2011.  Still just as good today. 

 

 

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.

A Taste of Fall Apple Cake (for my sweetie)

A Taste of Fall Apple Cake

3 T flax meal mixed with 9 T water
1 1/2 canola oil (make sure it's gmo free and organic!)
2 c light brown sugar or Florida Crystals (I used the florida crystals)
3 c flour
1 t salt
1 t cinnamon
1 t baking soda
1 t vanilla extract
4 c chopped tart apples

Preheat oven to 350f
oil a 9x13 pan

Mix flax meal and water in a small bowl and set aside.

Place oil and sugar in a medium bowl and using an electric mixer, mix well.  Add the flax mixture and beat with mixer until it gets lighter and thicker.  Add flour, salt, cinnamon, baking soda, and vanilla and beat a bit more until all is well combined.  Add apples and mix using a spoon.  Spread into prepared pan and bake for 35 to 45 minutes or until toothpick comes out clean.  The cake is very moist with a nice crispy topping.  

Could also add a cup of chopped walnuts or pecans if desired. 

Chick'n Stew with Dumplings

With the arrival of Fall I've pulled out all of my warm and comforting recipes.  Big bowls of stew, soup and chili.  Casseroles and cottage pies are on the list as well.  Pumpkins and apples have already made an appearance in the forms of pies, soups and tarts.   Whether it's cosy sweaters and socks, apple picking, sitting by the fire slurping up hot stew and hunkering down for the long winter ahead, this time of year speaks to my heart.

When you want something warm and comforting and completely satisfying, even for the most hardcore omni this stew might be just the thing.  You can throw this together quickly and let it simmer all day in the Crock Pot and then just add the dumplings when you get home.  What a worknight treat. 

Chick'n Stew with Dumplings

2 T earth balance ( vegan margarine)
2 T olive oil
1 lg onion (chopped)
2 stalks celery ( chopped)
6 T flour
1/4 c good dry white wine (I used a chardonnay)
6 c un-chicken broth
1/2 c almond milk  
1 t sea salt
freshly ground black pepper
3 or 4 cups chopped seitan *
3 good sized carrots (sliced) 
3 potatoes (chopped)
12 oz cremini mushrooms (chopped)
1 c peas
1 c corn
2 bay leaves
1 t thyme
1/2 t sage

In a med. saucepan over med. heat,  heat  margarine and oil.  Add onions and celery and cook until onions are translucent.  Add flour and stir until it is mixed well with the vegetables.  It should start to turn slightly golden.  Slowly add the wine and broth, stirring all the time to eliminate lumps.  Add almond milk and salt and pepper, still stirring.  It should be thickening.  Taste and add more salt if necessary.  Add all of the remaining ingredients to your crockpot.  Pour the gravy over the top, stir.  Cover and set on high for 6 or 7 hours.  A half hour or so before you want to serve your stew prepare the dumplings. 

*could use any chicken sub you wanted to (tofu, tempeh, beyond meat or gardein strips,etc, or none at all!)

Dumplings

2 c flour
3 t baking powder
3/4 t salt
2 T earth balance (melted)
1 cup almond milk

Add flour, bp and salt to a bowl, add eb and milk and mix to make a soft dough.  Do not over mix.  Drop by spoonfuls into bubbling stew. Cover and simmer without lifting lid.  Cook for between 15 and 20 minutes, depending on the size of the dumplings, you want to be sure they are light and fluffy and cooked all the way through. 

Ladle into bowls and devour.  Although you might want to let it cool a bit.  ; )

Barbequed Pulled "Pork" Sandwiches plus - When You're a Holistic Nutitional Consultant You Know Diet Impacts Every Aspect of Your Life.

I've been doing some investigating.  I've known for a while and believe I've actually even posted about it in the past, but wasn't in the right place to do something about it, that gluten was probably playing a part in my current physical symptoms.

My symptoms are, migraines (up to three times a week), joint pain, fatigue (way more than what is considered normal), brain fog, memory, and asthma.   For the most part I cope with these on a daily and weekly basis.  The migraines, memory and brain fog being the most difficult to deal with.  The migraines incapacitate me, the memory issues embarrass me ( I still have notes to teach yoga because sometimes the entire class is just gone from my brain!) and the brain fog makes me feel dumb...like I just can't think. With all of the research I've been doing, I know that all of these symptoms CAN be attributed to a gluten sensitivity.  I'm not going to get into the whole how and why, but based on my own history and knowing full well that at least two of my three sons are sensitive to milk and gluten, I know there is a good chance that this is the case with me and my symptoms.  This is actually great news.  If I can feel better just by eliminating a group of foods, albeit a very large group, I'm thrilled!  The best and easiest way of knowing for sure, is an elimination diet.  Plain and simply, eliminate ALL gluten containing foods from your diet for three full months and see how you feel.  

For those of you that follow my blog, you know that I use a lot of wheat flour.  Bread is a food group and baking is in my heart and soul.  This isn't going to be a cake walk, but it isn't impossibly by any means.  It's been two weeks since I began, and no. I'm not noticing any changes yet.  But it's not nearly as hard as I thought it was going to be.  

Baking gluten free is a science that I haven't yet grasped.  I'm sure that it will take a while with lots of trial and error.  Should be interesting.  I made scones Sunday night, that were so disgusting, I immediately spit it out into the trash.  Not kidding! 


If you have stories of your own that you wouldn't mind sharing I would love that.  Either cooking or baking stories or symptom and illness stories, I'm very interested.  : )


Cooking gluten free, on the other hand, is not tricky.  Here is our dinner from last night, and yes, it was just as delicious as it looked! 

 

Barbequed Pulled "Pork"  Sandwich with Cole Slaw

The recipe I used is not my own but of course I changed it up a bit because that's just what I do.  ; )

I will give credit where credit is due.  I think he's called the sexy vegan dude, and the video is mildly amusing but more importantly the recipe is good.  I didn't put it in the oven at all.  I just carmelized it right on the stove in the same pan it simmered in.  The recipe is right under the video if you don't feel like watching, but like I said, it's amusing.  : ) 

You need to be sure your Worcestershire sauce, barbeque sauce (if using a commercial) is vegan and gluten free.  Beer is made from wheat so if you choose to use beer, it must be gluten free, and of course the buns, which is hard because most gluten free breads and rolls have eggs in them. I found a brand that is make from millet, with NO eggs.  Bonus, they're great! 

The cole slaw is my own.  Recipe here Cole Slaw

Chocolate Cookies with White Chocolate Chips and Chopped Almonds

 

 

 

Chocolate Cookies with White Chocolate Chips and Chopped Almonds 

 

2 T flax meal mixed with 6 T warm water (set aside to thicken until needed)
1 c earth balance (vegan margarine)
1 c brown sugar, packed

1 c sugar
2 t vanilla extract

1/2 t almond extract

2/3 c unsweetened cocoa
2 c flour
1 t baking soda 

1/2 t salt
1 1/2 c vegan white chocolate chips

1 c chopped almonds
 

Preheat the oven to 325 F.

Cream together the margarine, both sugar and extracts. Add the flax mixture, mix well, it should be light and fluffy.  Sift together the flour, cocoa, baking soda, and salt and then add to the wet ingredients, you can do it with your mixer on low speed until just combined, but I prefer a big wooden spoon and possibly even my hands at the end. Fold in the chips and chopped almonds.

Drop dough by mounded tablespoon on a baking sheet lined with parchment paper or silpat.  Flatten the dough slightly with your fingertips. Bake for 10 to 15 minutes* (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

*Sorry for the vague cooking time.  My new oven is a convection oven and I was able to cook all three sheets at the same time for exactly ten minutes.  Without the convection feature it will be at least 12 but possibly 15 minutes. 

Good Morning Ginger Scones

It's Tuesday and I feel like scones.  Plus my son Nic has been asking for them so here you go. ; )

Ginger Scones

1/2 c almond milk combined with 1 T lemon juice
2 c flour
1/2 c sugar (plus more for sprinkling)
1 t baking powder
1 t baking soda
1/2 t ground ginger
1/8 t sea salt
1/2 c earth balance or coconut oil (or even butter flavored Crisco- not healthy but it is vegan)

almond milk or soy cream for brushing
optional - nuts or candied ginger for topping each scone

Heat oven to 350f

Combine flour, sugar, baking powder, soda, salt and ginger.  Add eb or coconut oil and cut in with two knives or a pastry cutter until mixture is crumbly and pieces are the size of peas.  Add almond milk and mix/knead briefly until soft dough forms. Line baking pan with parchment or silpat and pat out dough into a circle about 1/2 inch thick. Using a knife or pizza wheel, cut into 8 uniform triangles. Separate slightly.  Brush triangles with a bit of almond milk or soy cream  and then sprinkle well with more sugar - I tend to like to use a coarser sugar here, but regular sugar will work fine.  If using nuts or candied ginger top each triangle now.  Bake for 20 to 25 minutes or until a beautiful golden brown.  Pour the coffee or tea and enjoy.

Menu for a Vegan Beltane Celebration Feast

The weather here has been seasonably nice the past few days.  It makes you want to sit outside and enjoy the sunshine and once the sun goes down how about a nice rip-roaring fire in the fire pit?   Yes! 

My menu for our May day Celebration feast so far.  I will post the recipes as soon as possible. 

Starter - My Peaceful Asparagus Soup
          

Main - Portabella Mushrooms stuffed with a breadcrumb, sausage and pear stuffing

        - a spinach and strawberry salad with red onions, sliced almonds, a fresh vinaigrette, and topped with vegan goat cheese
       
        - fresh green beans sauteed with garlic and olive oil and topped with pignoli nuts

        - crusty oatmeal bread

Dessert -  Beltane Cake with whipped cream

Beverage - Red wine with lavender and strawberries

Also, if the weather cooperates s'mores outside around the fire. : ) 

Beauty and Self Acceptance

People are like stained - glass windows. They sparkle and shine when the sun is out, but when the darkness sets in, their true beauty is revealed only if there is a light from within.       ~Elisabeth Kubler-Ross

The other night after teacher a yoga class, one of the students asked if I could answer a question.  I said sure, I'll try.  Luckily it was an easy question and she knew more than she thought she did and was doubting her own knowledge.  The conversation somehow turned around to the Teenage Mutant Ninja Turtles.  Huh?  I know long reach from yoga to ninja turtles!  Anyway, I said I knew them well because I had three boys.  Another student asked if my boys were still small.  I answered that they were 28, 24 and 22 years old.  She said "Oh my!  I need to do more yoga!  You don't look nearly old enough to have children that old!"  I graciously thanked her and told her that it had made my night.  It had in fact, because I was having a really bad physical self image week.  Feeling old and very unattractive. I shouldn't need that outside reinforcement.  I should be more self accepting, as everyone should, of the wonderful bodies and unique faces we have.  Beauty is in the eye of the beholder, and it should never be skin deep.  After all even the most physically beautiful person looks unattractive if her spirit and purpose show ugliness and hate, right?  I'm sure you know what I mean.  Sadly, our society puts so much emphasis on physical beauty and perfection that many/most of us couldn't possibly measure up.  So many woman (and men) turn to eating disorders, drugs, self harm, and other addictions as a way of coping with the self loathing they feel for their bodies that will never be good enough.  Just think of the millions of dollars people spend every year on ways to lose weight! 

After meditating on this, this morning, I've decided to work on a guided meditation for body acceptance and love.  I was so excited about this idea that I'm nearly half way done!  I haven't decided yet on how to make it available.  Here on the blog, as a youtube video or something else all together?  If you have any knowledge or advice in this area I would be very grateful.
 

A woman whose smile is open and whose expression is glad has a kind of beauty no matter what she wears.

~Anne Roiphe 

 

In the meantime, if any of this rings true - close your eyes, take a deep cleansing breath and give thanks for the non-perfect body you have.  The body that has gotten you through your entire life.  Take care of it so it can take care of you.  Be grateful.

I Hate Money! Who's with me?

Truly I do.  Obviously I need money, and I,m not going to refuse it but I hate that it's necessary. I hate that it's the reason for so much crime and hardship.  I would, and have, taught yoga classes for nothing, I give out nutritional advice all the time for nothing, I would help someone if I could in any way that I'm competent for nothing. I must admit it's a good thing I feel this way because everything I love to do doesn't amount to a whole lot of money.  It was never a factor in what I decided to pursue. 

It would be nice to live in a classless society with just what we needed, no more, no less and the ability to work at something you enjoyed without the need to worry about money.  Obviously, people that provide goods and services need to be paid, but in my perfect world it's all part of the simple peace and tranquility.  They are paid what is deserved. Therefore, a professional athlete would not make the crazy sorts of money that the currently do - I personally find the amounts of money they make absolutely absurd! Teachers would be held in the kind of respect people give to professional athletes.  They would be treated and paid fairly. A huge focus would be placed on a child's happiness and education, but without overlooking the need for discipline.  Respect would be a two way street.  They would be taught how to meditate as a young age so that they are well equipped to self soothe and be compassionate.  The elderly and infirmed would be taken care of .  All religions would be accepted and respected. Sexuality would be a complete non-issue, it's just the way a person is and accepted and respected as such. In this perfect world animals would be just as important as people, equal in fact.  They would not be eaten or exploited.  Circuses would be a thing of the past. Zoos would only be there for safety and protection, if needed. Farming would be organic and efficient. Because vegetables and grains would not be used to feed the massive amounts of "food animals" there would be plenty for the people and animals of the planet.
 

This was my dream last night and then worked it's way into my meditation this morning.   It's who I am.  It's my perfect world.  I've been called a hippie, treehugger, dreamer, and been told that I live in a fantasy world, etc.  Wouldn't you like to live in my world?  

 On that note, let's make some Peaceful Asparagus Soup.

Peaceful Asparagus Soup

1 lb asparagus (washed and cut into 1/2" pieces- woody ends removed)
1 cup chopped shallots
1 1/2 t minced garlic
1/2 cup no-chicken broth
1 T olive oil
1 t sea salt
1/8 t black pepper
1 1/2 c no-chicken broth
1 cup vegan cream ( may use cashew, almond or soy cream, etc)
 1/8 - 1/4 c or to taste - nutritional yeast  (totally optional)

Place asparagus in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are almost tender.

In a medium saucepan, heat oil over medium-high heat.  Add the shallots and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped asparagus with it's broth, salt, and pepper, and cook, stirring, for 2 minutes. Add  the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes.Remove pan from heat. 

Add nutritional yeast if using and with a hand-immersion blender puree the soup until smooth. You can also do this a little at a time in a blender. Taste and adjust the seasoning.  Place soup back in the pan if a blender was used and return to medium heat, add the cream stirring all the while until the soup is warmed through, about 3 minutes.  Delicious served with little pieces of garlic toast.  Enjoy.

 

Do You Love Reviews On All Things Vegan? Foods, Make-up, household?

If the answer is yes then I have some fantastic news for you!

My friend Allison and her husband have created an amazing website that will have thousands of reviews on thousands of vegan recipes, cookbooks, products, you name it they've covered it!  Pretty much any vegan item out there will be on their site.  If there is an item that you'd like more info on, and you can't find it on the site - just give them a message and I bet they will have it in no time.  They are that good! Also, you can add your own reviews as well!  In fact, that's exactly what they want you to do.  The more reviews the better picture someone has of a particular product, item, etc. 

Here is some info from the homepage -

Vegansprout, the vegan review co-op!

Browse, review, and learn.

As the world's largest database of vegan cookbooks, recipes, and products, Vegansprout is designed to make being vegan easier. Write reviews to help others make informed decisions, and use other reviews to know what to expect before you buy or choose what to make for dinner.

Log in with Google, Yahoo, AOL, and more.

Creating an account with Vegansprout is a snap! Just select a provider, log in with your account there, choose your username, and it magically creates your account with us. We don't store passwords or any personal information.

Easily find what you're looking for.

Start typing in the search bar and our powerful search engine instantly provides you with relevant results. Use the advanced search feature to quickly narrow your results even more. 

Are you excited yet?  

Get ready for www.vegansprout.com! 

They are still in the beta stage but almost ready to go public to the vegan world.  I'm counting the days!  

I will keep you posted.  Be sure and check it out as soon as it's up and running. You will love it and wonder why someone didn't come up with this idea ages ago!

Gardein Vegan Riblet - Review

I don't do a lot of reviews.  Peoples tastes are so different that what might be good for me may be nasty for you.  That being said, this item was SO GOOD that I just had to tell the world (or at least everyone that happens to read or stumble upon this blog)

I've had never bought this item before, but I had tried the riblets form morning star farms back in the day.  I wasn't a huge fan although my boys enjoyed them on occasion.  I was looking for something to go with cole slaw that darling husband was craving, and I work late on Tuesday nights so I didn't have the time or energy to  do a lot of cooking.  Then I spotted these little babies in Whole Foods freezer.  What the heck, I'll give them a try.

I got home from work and instantly put the ingredients in the ice cream machine for strawberry ice cream, then started to frost a cake (it was my husbands birthday, but he had had his big birthday meal on Sunday night) I had made that morning.  I asked my son to please prepare the riblets while I finished what I was doing.  He had roasted potatoes before I got home.  In no time we had riblet sandwiches topped with coleslaw and roasted potatoes on our plates.

First bite - OMGoodness, this is delicious! I look to my sons to see what they were thinking.  It's unanimous - Gardein Riblets are indeed DELICIOUS!  Awesome texture, great tasting sauce, just the right size for a good size sandwich and pairs perfectly with homemade coleslaw.  Although not a weekly purchase we will buy these on occasion to keep in the freezer for nights like Tuesday when you want something yummy, but just don't feel like cooking for whatever reason. 

Pumpkin Sage Lasagne with White beans and Kale...mm, mm, good!

This recipe was an experiment based on what was in my kitchen at the time.  My plan for last night was seitan cutlets with mushroom gravy but for some reason that whole process seemed too daunting.  For some odd reason the whole process of lasagne didn't seem daunting at all. I guess that's because in my heart I'm an Italian girl even if my blood say Scottish, lol.  I didn't measure everything so I will give you my best approximations.  This lasagne was seriously delicious!



Oil a 9 x 13 pan
Preheat oven to 450

1 box lasagne noodles (no need to precook)

1/4 to 1/3 cup of sundried tomato and pepper strips
1/3 cup raw cashews   (1/3 or so cup of water to aid in processing)
2 large cloves garlic
1 package extra firm or firm tofu
1 box pumpkin puree (17.oz)
1- 2  t rubbed sage
1/2 -3/4  t basil
1/4 - 1/2 t oregano  (all herb amounts are approximations -  Start w/lower amount and taste test.)
1/8- 1/4 thyme and rosemary
sea salt and freshly ground black pepper to taste

1 box white beans (about 17oz)  homemade is even better
1 bag frozen chopped kale (16 oz)
2 (24 oz) jars of your favorite marinara sauce- homemade is obviously fine too (I like a chunky sauce)
couple of handfuls of vegan mozzarella - I used Trader Joe's for this recipe


Place tomato and pepper strips, cashews and garlic in a food processor. Process until pretty smooth, adding water as necessary to allow it to get as smooth as possible. Add crumbled up tofu and process till smooth, add pumpkin and herbs and process until well combined.  Taste and adjust herbs if necessary and add sea salt and pepper.

Pour about 1/2 cup of marinara on the bottom of your oiled pan.  Add a layer of noodles. Spread pumpkin mixture over noodles.  Then take handfuls of frozen kale and spread evenly over pumpkin mixture.  Do the same with the beans, using much less, spread marinara all over - it should not be too thick that you can't see the veggies but not so thin that it's transparent.  Repeat layers.  I think I had 5 or 6 layers with the final one not having any beans.  Cover and bake for 1 hour.  Remove from oven and sprinkle mozzarella cheese evenly over the top.  Place back in the oven and bake for another 5 to 10 minutes until cheese is melty and gooey.  You can also put it under the broiler for a bit if you want to brown the cheese.  Remove from oven and let sit for 10 minutes and then cut up and devour!

It was 6:00am when I started this post so if something doesn't make sense message me on the facebook page or the comments here and I will explain, lol.

Serve with crusty Italian bread and a green salad.  I hope you enjoy this as much as we did.  

The Marvelous Magic of Meditation

It's not actually magic, but it is marvelous!

If you suffer from anxiety, depression, nervousness, or stress and have never meditated, you might want to give it a try.  It can be as simple as a prayer, saying the rosary can be very meditative, or something a bit more "classic" with breath focus or guided imagery.  The kind of meditation you do doesn't really matter as long as it feels right and works for you. Meditation enables you to quiet the mind of its incessant chatter so that you may then think clearly and calmly in your everyday life.  Often times when  you sit down to meditate and allow yourself to be there, completely present in that meditation and just be, it feels as though a weight has been lifted from your shoulders. You are able to look at what ever was causing you stress with completely different eyes.  Your life becomes more peaceful and joyous simply because you are present and able to enjoy it.  Breath is an important function for our minds, bodies and spirits...slow, soothing breaths bring us needed oxygen but also calmness and peace.  Twenty minutes a day for 21 days can create a habit that you will never regret.

There are many guided meditations on the internet, just google guided meditation and will receive more than you need.  Or you can do something as simple as, sit in a comfortable upright position, palms resting lightly on your thighs, eyes closed.  Breathing comfortably through your nose, inhale while saying (in your head) something like - one or peace or love, exhale, while saying two or love or kindness.  What ever works for you.  If your mind starts wandering, which it will do, acknowledge your thoughts with kindness and bring your mind back to your chosen words. You can start with three to five minutes and work your way to twenty over time. 

Give it a try.  I would never steer you wrong. <3 br="">
 

Yoga Dreams with Shoulder Obstacles...

 Two weeks after finishing yoga teacher training I developed pain in my right shoulder.  I thought that I must have overworked it and it was just sore and would get better with rest. I then took it easy for a bit to allow it to heal.  After a while I  noticed that it only hurt in certain positions.  I could still do down dog and chatarunga but couldn’t comfortably put my hand behind my back.  After a month I decided to see my doctor.  She then referred me to an orthopedic specialist.  After x-rays, I was diagnosed with a torn rotator cuff and recommended physical therapy.  During the pt I noticed I was losing my range of motion and the pain was most definitely becoming worse.  After six weeks I went  back to the doctor.  He now diagnosed me with “frozen shoulder”.  First - what the hell is frozen shoulder and, second - how the hell did I get it.  He had no good explanation for either of my questions and said that often times it is a precursor to diabetes.  What?!  I am a healthy eating vegan, and nutrition counselor, I’m pretty sure that is not what is going on here!  The time frame for this  “syndrome” could be years.  Frustration set it.

 There are three stages in frozen shoulder syndrome, the first is the freezing stage, extremely painful with gradual loss of range of motion, second is the frozen stage, supposedly less painful, but I have not found that to be the case, with no more loss of motion, and third is the thawing stage, your shoulder slowly comes back to normal, although you may never have your full range of motion back.  This entire process is extremely slow and painful.  Worse case scenario it gets stuck in a particular stage, usually the frozen stage and will not go any further.  The doctors then want to put you under general anesthesia and wrench your shoulder around forcibly breaking what ever it is that is preventing movement and causing pain.  Not my first, second or third choice for a treatment plan at any stage of the syndrome.  Again, more frustration.

I wanted to continue teaching but was losing my confidence quickly. During yoga teacher training my teacher focused on verbal cues, of course we did modeling as well but a strong emphasis was on verbal cueing.  Thank goodness!  My shoulder stopped allowing me to do so many basic poses that modeling had become impossible.  I kept teaching, but as time went on I was still losing confidence and becoming more and more frustrated.  I doubted my path.  How could I teach something I was incapable of doing?  I felt like a fraud.  I had lost so much strength and gained weight form not being able to practice the strong style I had been use to.  I hope that I’m now in the thawing stage, but at times I seriously doubt it, I honestly believe I’m still in the frozen stage, unfortunately.   I can now do a modified down dog and a not too bad warrior II, but warrior I looks strange with my right arm projected forward because it can reach up straight.  The great thing about yoga is there are many modifications for many needs.  I completely realize and remember this for my students but seem to forget it for myself.  I often don’t have as much compassion for myself as I do others.  I constantly need to remind myself that I am just as worthy and just as deserving as anyone for loving compassion.   When I let go of the self pity and focus on the yoga I am reminded of this.

This amazing thing called yoga is capable of healing mind, body and spirit.  During these last nine months of frustration, focusing on my shoulder and what I can’t do, I’ve forgotten what I can do.  Yoga is an amazing gift in my life and even if I’m not practicing the asanas, I’m meditating every single day and doing what I can physically.  The universe will throw things at you to see if you want  your dreams  bad enough to overcome the obstacle.  It’s amazing when you think of it.  It would have been so easy to give up teaching back in  August, when the pain was excruciating.  But to me yoga is part of my life I can’t live without.  I’m not doing it the same way, at all, but I am doing it the way I need to at this particular time in my life…my way.

Happy Ostara or 1st Day of Spring!

As I as was deciding what to prepare for our Spring Equinox/Ostara celebratory feast I came across a post I made last year at this time and thought it relevant enough to re-post. I hope it helps you to make your decision.

Whether you are celebrating the Spring Equinox, Ostara or Easter your feast should be grand as you welcome in the Spring. We have had such a long and dismal winter that I am ready for Spring in a really big way. Fresh warm air, green grass, colorful flowers and delicious fruits and vegetables are all on my mind. Keep in mind which fruits and veggies are in season and freshest as you prepare your celebration menu.

Lots of Fresh flowers and pretty spring colors will help set the tone for your celebration. Delicious and colorful fruity juices and spritzers are good choices for beverages. For the main dish a vegetable quiche or frittata would be very appropriate. Traditionally they would both be made with eggs which are a symbol of rebirth. As vegans our menu will fore go the eggs but still hold the same symbolization. To go along side the "egg" dish maybe a nice whole grain pilaf with dried apricots, cranberries and pine nuts, a wonderful leafy salad with baby spinach and strawberries, and roasted asparagus with garlic and herbs. Of course a freshly baked whole grain bread would be a welcome addition to any celebration. For dessert a spicy-sweet carrot cake and some light and delicious lavender cookies would be good choices, as well as chocolates and other types of candy.


Last year I did in fact make a veggie frittata and I think I will do the same this year. I am craving asparagus so it will definitely be on the menu. I also may make the carrot cake but without the cheesecake filling, although unbelievably delicious, definitely more work.



Welcome Spring Salad
4 big handfuls fresh salad greens (any kind that you love)
1/2 red onion, thinly sliced
1/2 cup thinly sliced almonds
2 avocados, pitted and thinly sliced
1/3 cup kalamata olives (pitted and halved)
2 juicy mandarin oranges (peeled and segmented)

Dressing -

juice from 1 to 2 mandarin oranges (2 T juice)
2 T olive oil
1 T fresh lemon juice or rice wine vinegar (lemon juice give a brighter, more spring like flavor)
1/2 T agave or sweetener of your choice
1 small clove garlic, minced
1/4 t sea salt and fresh black pepper

Whisk all dressing ingredients together, taste and adjust if desired. Some people prefer a bit more sweetness or a bit more tartness. Set aside.

Place greens in a large bowl. Add remaining salad ingredients and a splash of dressing and toss gently. Taste, add more dressing if desired and toss again, gently.

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.

January 2nd 2013...

What are you doing differently?  Anything?  

I've joined the 30 day yoga challenge.  My shoulder "injury" has caused my asana practice to suffer greatly.  I'm also getting ready to move so I'm cleaning out and purging big time!  We have lived in the same house for 23 years and accumulated a lot of stuff, it feels good to let it go.  I'm also feeling the need to let things go emotionally.  I have always had a difficult time with forgiveness.  Unless someone apologizes to me and shows sincerity I have always felt that they don't deserve my forgiveness.  Now I'm realizing it isn't about them but about me.  I deserve to forgive and move on.  I deserve to stop harboring such negative feelings and allow them eat away at me.  2013 is the year that I let it go.  This is absolutely huge and long overdue.  

Forgiveness is not an occasional act, it is a constant attitude.
― Martin Luther King Jr.

2013 is also the year my cookbook will be published!  I will let you in on the details as they arise.  I will be in the new house so cooking classes should be coming soon as well.  I expect this to be a total year of transformation for this Vegan Goddess.  One step at a time...



Black eyed peas are not just for New Years day.  They are delicious and packed with nutritional goodness. They are loaded with fiber and provide 13 to 15% of your daily protein requirements.  They also provide about 10% of your daily iron requirement.   They contain no fat or cholesterol so eat more beans!  

I thought I would share another blogger's recipe today because, quite frankly,  it's delicious!  


Lucky Greens and Blackeyes