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!

Preparing for the Spring Holidays

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.

I will be posting some recipes in the next couple of days to coincide with my menu choices. I hope you will check them out.

10 day detox and -24 degrees outside! *YIKES!*

Seriously?! This is nuts! I want to curl up under my big heavy quilt and stay in bed all day. But unfortunately I have things to do so I will dress in many layers and battle another Maine winter day, much colder than usual but just another day.

Today starts day 2 of my 10 day detox. Yesterday I started with a big glass of warm water with the juice of one organic lemon and a pinch of cayenne pepper. This aids in getting your insides moving and believe me it works! I did a half hour of meditation. I would have done yoga but my body was still so sore from Saturdays 2 1/2 hour session that I just did some stretches and called it good. But exercise is important during a detox. It also helps with circulation and keeping things moving...which is sort of the point. Out with the bad, in with the good. ; ) I then dry brushed my whole body starting at my feet and working to my head then showered. It was invigorating. For lunch I had veggie sushi made with brown rice, daikon, carrots, kale and nori and some kombucha. Then for dinner, more brown rice, kale and a mixture of steamed brocolli, carrots and pea pods..sprinkled with a tiny bit of sea salt. I was hungry and it was delicious. I drank a lot of water all day and would have had some kukicha or green tea but I was not at home for most of the day and didn't think to take some with me.

My plan for today is warm water with lemon and cayenne again in place of my morning coffee. A green juice or green smoothie if I get hungry through out the morning. Morning meditation. Gentle yoga practice and then dry brushing and shower. Lunch, left over rice, kale and veggies. I haven't decided on dinner yet but I am thinking maybe a squash soup or carrot soup with lots of ginger.


Green Juice

all ingredients should be organic

1 cucumber
2 granny smith apples
1 handful kale
2 handfuls baby spinach
1 small handful of sprouts
1 lemon
1 " piece gingerroot

juice all ingredients in a juicer or Vitamix.

Already sick and tired of winter in Maine....

We are having another blasted snow storm. The worse thing about this storm is that after almost a day of snowing it is now freezing rain. The weather man says that after it does this long enough to break power lines and tree limbs and make the roads a skating rink it is suppose to snow again. One thing that I am happy for is that I am currently unemployed and don't have to drive in this mess! Being stuck in the house gives me an oppurtunity to try out new recipes though. : ) Yesterday I came across a recipe for an African Sweet Potato Stew on Yummly.com. It sounded delicious and so became the inspiration for last nights dinner. Served with steaming hot brown rice it was, in fact, delicious.



African Sweet Potato Stew

2 T olive oil
1 1/2 - 2 T curry powder (start with the lesser amount and add more later if needed)
2 med/lg onions (diced)
6 cloves garlic (minced)
3 celery stalks (diced)
2 carrots (sliced)
1 cup red lentils ( washed and picked over)
6 cups vegetable broth
4 1/2 cups chopped tomatoes (with the juice)
1/2 cup peanut butter
1/4 t cayenne pepper
1 t crushed red pepper flakes
2 cup green beans (chopped)
2 cups frozen chopped spinach (more if using fresh)
3 pounds sweet potatoes (diced)
1/2 cup coconut milk
salt and pepper

Add oil to large pot placed on med high heat. Add curry powder and stir until fragrant. Add onions, garlic, celery and carrots stirring occasionally until onions start to sweat and everything smells nice. Add red lentils and sweet potatoes and stir. Add broth, tomatoes with juice, peanut butter, cayenne pepper and crushed pepper flakes. Bring to a boil and stir until peanut butter is completely melted. Add green beans, spinach and mix in. Reduce heat to low and allow stew to simmer for about 40 minutes, stirring occasionally. Taste and season with salt and pepper. Add coconut milk, stir, and allow to simmer for another 20 minutes, stirring occasionally. Serve over brown rice or jasmine rice.

This stew is seriously scrumptious! ; )

As promised...Hearty, Italian Inspired Seitan Stew

Italian Inspired Seitan Stew

about 1 1/2 lbs seitan cut into bite size pieces (recipe) store bought is fine but I love the flavor in the homemade
1/4 cup flour
1/4 cup olive oil
large onion, chopped
6 cloves garlic, minced
2 large carrots, sliced
2 celery stalks, sliced (with leaves)
2 good sized potatoes, diced
4 cups portabella mushrooms, chopped (cremini are also delicious)
1 cup peas
1 cup green beans, chopped
2 cups asparagus, chopped
4 cups fresh spinach
1 can artichoke hearts, rinsed, drained and cut into quarters
2 cups Burgundy
2 cups vegetable juice (v8 is not vegan R.W. Knudsen is)
4 cups water with 1 heaping tablespoon Better than Bouillon Vegetarian Base (or 4 cups of your favorite broth)
1 T parsley (more if you are using fresh)
2 t basil (more if you are using fresh)
1 t oregano (more if you are using fresh)
1 t thyme (more if you are using fresh)
2 bay leaves
1 t salt
1/4 t black pepper

This recipe can be made on the stove or crock pot. I made it most recently in the crock pot and think that will be my way of choice from now on.

Toss seitan with flour until well coated. A zip-lock bag works well for this. Heat half the oil in a frying pan over med-high heat. Add the seitan and brown, turning often. Throw seitan in to the crock-pot. Add remaining oil and add onions, garlic, celery and carrots. Saute them until they just start to brown, you want to bring out the wonderful sweetness of the vegetables, be sure to scrape all of the delicious yummies from the bottom of the pan. Add veggies to the seitan in the crock-pot. Add the rest of the ingredients and give it a stir. Set the pot on low and cook for about 8 to 10 hours.

Perfect for a weeknight meal when you have to be away from home all day! Serve with a loaf of crusty bread to sop up the juices. This stew is a crowd pleaser

Yesterday I was on a cooking/baking frenzy.

But today it is back to work and then straight to the grocery store after work because I didn't do that little bit of wonderfulness on my days off. So tonight's dinner will probably be anything the guys can dream up on their own. Last night's dinner was Italian inspired cottage pie. It is comfort food at its finest. My darling husband ate two large bowls! I love soups, stew and savory type "pies" on cold and blustery days. This recipe fit the bill.

(the picture does not do it justice!)

Italian inspired Cottage Pie

Mashed potatoes

6 medium-ish russets
scrubbed, peeled, diced and boiled until fork tender, drain and place back in pan. Add 4 cloves minced garlic, about 4 T margarine and 1/2 cup almond milk (add more milk if too thick) Mash until light and fluffy. Add salt and pepper to taste.

Filling

1 to 2 T olive oil
2 lbs tempeh (diced)
2 large onions, chopped
5 cloves garlic, chopped
4 carrots, thinly sliced
1 1/3 cups green beans (cut into 1" pieces)
4 or 5 cups cut up kale
1 14 oz can diced tomatoes
1/2 cup burgundy ( I used malbec this time but whatever you use make sure it is a wine you would enjoy on its own. If it tastes bad in the glass it will taste bad in your recipe!)
2 T balsamic vinegar
1 T dried parsley
2 t dried basil
1 t dried thyme
1 t dried rosemary
salt and pepper to taste

A bit of parsley to sprinkle on top of pie before baking


Heat oven to 350f
Saute onions, garlic, and tempeh in olive oil over med high heat until onions start to get soft. Add a bit of water if things start to stick. Add carrots, green beans, kale and tomatoes (include juice) and continue to saute until all veggies are fork tender but not completely done (they will finish cooking in the oven). Add remaining ingredients, stirring well to blend and reduce heat and let simmer until completely heated through. Taste and add salt and pepper as needed. Place filling in a large oiled casserole dish. Spread mashed potatoes over filling, covering the entire top, right up to the edges. Sprinkle parsley on top of potatoes. Place in preheated oven and bake for 25 to 30 minutes.

Like most cottage type foods this pie lends itself well to adaptation. Use whatever veggies you have in the fridge. Peas, spinach, corn, asparagus...whatever sounds good to you. A great way to use up what's in your veggie bin!

Vegan tested, omni approved. ; )

My First Post

I guess I will just jump into things with a recipe post. I love sweet potato fries and these were not a disappointment.


Sweet Potato Fries with Spicy Curry mayonnaise

2 large or 4 small sweet potatoes, peeled and cut into fries
3 T olive oil
sea salt & black pepper

Spicy Curry Mayonnaise

1/4 cup vegan mayo
1/2 t paprika
1/4 t curry powder
1 t lemon juice

preheat oven to 450f

Toss potatoes in olive oil and spread on baking sheet in a single layer. Sprinkle with some sea salt and black pepper. Cook for about 25 to 30 minutes, turning periodically, until your desired level of color and doneness. Serve with Spicy Mayonnaise.


Spicy Curry Mayonnaise

Combine all ingredients and refrigerate until ready to serve.

I plan on creating a new Hot Cross Buns recipe so please stay tuned.