Vegan Valerie

How It All Vegan!

2011-04-26T22:24:00.014-06:00

This month marks Jordan's and my FIVE YEAR VEGAN-versary! FIVE delicious, compassionate years!!! I can hardly believe it?! In celebration of this momentous occasion, I wish to expound more upon what has helped me along this wonderful journey...

I was already close to being a vegetarian when I officially chose the vegan path in April 2006, spurred forward entirely by the powerful read, Diet For a New America, by John Robbins. But by no means was I well educated in day-to-day vegan cooking and whatnot! I yearned to be vegan with all my heart, but my head had to play catch-up! All I knew was that certain foods were not going to be purchased or eaten anymore--a boycott, plain and simple. But beyond that, it was all just a journey into a vegan wilderness. But it was a journey I was excited to embark upon! I'd just have to do without those familiar, yet cruel, foods. And do without them my husband and I did! No butter, cheese, milk, eggs, meats! I didn't even enjoy the compassionate alternatives or faux varieties of such items! The fact of the matter was that I didn't realize they existed!

So you can imagine the joy I felt when we discovered vegan mayo... OH MY GOSH! Follow Your Heart Vegenaise? Pure Elation! It had been so long... And Earth Balance vegan "butter"?! WOW! I'd been using peanut butter to make cinnamon toast, and mashed bananas to make frosting!!! It never was quite what I wanted. But now, all was well--my vegan journey was comfortable and complete!

It seems silly today, but my Jordan and I were very lonely vegans for well over a year. Outside of ourselves, we didn't know a single vegan! We didn't think to visit a health-food store to look for alternative foods... we thought they only stocked vitamins. We also didn't understand the magnitude of blogging and networking or we certainly would have tuned in sooner... it would have been so easy to tap into the culture and be in-the-know about all things vegan. Oh well. We eventually stumbled on a few old time acquaintances who happened to have chosen the vegan path as we had. Through them, we became connected to even more vegans in the Salt Lake Valley! What joy! We were no longer alone!

But before all that... The very first thing we did as "green" vegans was go to the library and look at the vegetarian cookbooks. One particular selection caught our eye: How It All Vegan! By Tanya Barnard and Sarah Kramer. Being timid chefs, we scoured the pages, looking to see if these recipes were within our ability to create. We saw promise, and immediately checked the book out and took it home. We utilized that cookbook, to the best of our ability, for weeks on end. We'd return it to the library on day 30, then turn around and check it right back out again. We did this for at least 6 months straight! We finally broke down and bought our own copy so that some one else could get some benefit out of the poor book! :)

I always swear to people, (well, not swear, but you know what I mean...) that How It All Vegan! saved Jordan's and my vegan butt! Even though it was a year later that we discovered a local health food store carrying a plethora of additional and "unknown" ingredients we could use to make the remainder of recipes with, still, we wouldn't haven't known what to do or how to proceed with the very real everyday food questions and concerns we had as brand new vegans without this book. It was a timely find, and a blessing to be sure!

We have now whipped up everything from chili to chocholate cake from Sarah's and Tanya's cookbook and verdict is always the same: FABULOUS!!! I have already shared a few of the recipes from this cookbook here in my blog, as well as Jordan's and my variations on them. That was before I realized the power of networking that blogs can accomplish. I want to honor the authors--not tarnish there source of income by putting their work all over the web. So I will not be typing out their recipes word-for-word on my blog anymore. But I just may type up a review and add a photo of their tasty creativity here for you to browse! Then maybe you'll want to check out How It All Vegan! at the library for six months straight too! :) Or perhaps you'll behave like a normal person and just go buy it! Who knows! :)

But whatever you do, I just want you to know that I have a very soft spot in my heart for How It All Vegan! By Tanya Barnard and Sarah Kramer. I sincerely thank these two ladies for educating me with practical vegan know-how! They are inspirational women who are not ashamed to live their values in the kitchen, everyday! I am very grateful to have fallen upon such good fortune as to have their sassy cookbook resting on my countertop. It was the perfect follow-up to Diet For A New America. I don't know how I would have survived in the vegan wilderness without it, much less FIVE YEARS!

Happy Vegan-versary!!!

I'm surprised I don't miss this food anymore...

2010-12-03T23:14:00.000-07:00

Cheese!

Can you believe it?! I actually don't miss cheese in my diet! Before I chose to live vegan, I used to eat it EVERYDAY! Bought gigantic, warehouse-sized bags of it every week! I grew up on the stuff! And now I never even think about it...

I miss cheese so little that I hardly even buy the dairy-free alternatives like Follow Your Heart or Daiya, which I used to rely on more heavily as a "younger" vegan. These brands are a taste treat, don't get me wrong, only I don't need to consume them on any regular basis. And no one is more amazed by this than I...

While talking to my Jordan the other day about this very subject, he confided that he feels the same--he doesn't pine for cheese either. We both just shrugged our shoulders and laughed at how far we've come. It is a liberating feeling to finally be "weaned" (pun intended) :) from such a fatty, artificial, and cruel product. Mostly, I just feel grateful.

Many people think they cannot live without cheese. They're wrong. It's an addiction that CAN be broken.
I'm proof of that.

The Rambutan

2010-10-17T21:53:00.000-06:00

Guess what?

I tried a new variety of fruit the other day! I saw it at the grocery store and thought,

"What is THAT??? I should try it!"

So I did! It's called a rambutan, which basically means "hairy" in Malay, and this makes perfect sense upon glimpsing the rind of this unusual little fruit. After reading a little bit about them on the internet, I learned that they are grown far, far away from my native Utah, typically on the Southeast Asian side of the world. Here in the U.S., they may be an exotic sight. But in many cultures, they are as ubiquitous a food as an apple is to us.

They sure are beautiful, fresh, on the tree!

(By the way, this garden photo doesn't belong to me, but the other two pics are mine.)

To reveal the edible inside, I began by using a sharp knife and cutting around the soft-spined outer shell. Here is what I discovered: a milky-white, pearl-like, fruit-flesh. I took a nibble... It had a chewy consistency. And the flavor... Mild, quite mild. It reminded me slightly of the taste of raw coconut. Probably the easiest way of putting it is this: eating rambutan is kind of like eating a large grape, but without the extreme sweetness and juiciness of a grape.

And do you know what else? There really wasn't much flesh to eat, what with the big ol' gray pit I found in the center! I ate around it. And it looks like that was a good thing to do because from what I read about the rambutan, the pit is bitter and potentially poisonous. So... don't eat the pit!

Rambutan also appear to have some useful nutrition factoids. I read that they are a quality source of calcium, magnesium, potassium, sodium, and phosphorus.

It was a strange experience, the rambutan. I didn't love it, but I didn't hate it either. The taste was so indistinct and the texture so... somewhat gummy, I don't know quite what to make of it. In all fairness I may have selected a past-its-prime piece, in which case that may explain the so-little-flavor and lack of moisture. The web says to choose a rambutan that is bright red, its little spines devoid of any black color. My rambutan was nearly all black before I even purchased it! Just look at my photos! Oh dear...

As of this moment, I don't feel a pull to consume any more of these exotic fruit. But I ought try rambutan again because maybe I still don't know what I'm truly missing--maybe I just didn't select a good juicy one.

So when I decide to give rambutan a second chance, I'll be certain to write a follow-up. Stay tuned! :)

Perilous Perfection

2010-09-07T23:11:00.000-06:00

As much as I try to push it off, to overcome it, to ignore it, I always feel this dread need to be perfect in everything I do. I tell you this because it is the reason behind my lack of posting. I write a little more frequently on my other, less-advertised blogs--it seems safer there, where few-to-none will ever read. But especially with this my "Foodie Blog", I want every word and every ingredient and every picture to be, well, perfect. It is debilitating--crippling even. What a fantastic, utterly unattainable effort.

Perfection. Perilous perfection.

I have infinitely more to give, but I am afraid of failure.

Please forgive me my weaknesses. I still have so much to learn about life and A WORLD of room left to grow...

Vegan Does Not Equal Healthy

2010-08-27T10:30:00.000-06:00

One of my vegan blogging pals, Danielle, inspired today's post. You should read her post too--it's better than mine!

Vegan does not equal healthy. It should, but really, in today's world of vegetarian junk food, the two are not synonymous. This knowledge shocks people--can't tell you how many individuals have stared, mouth-agape, at me upon hearing this information. But it is true. I don't want to make waves, but the roots of Veganism did not begin with weight loss. Although, sometimes that is a fortunate by-product! :)

Being vegan is about compassion for the animals. I am glad there are so many health-concerned men and women who call themselves vegans. I only wish that those who live it purely for personal health reasons, would call themselves "Complete Vegetarians", or something understandable like that. The title 'Vegan' denotes a spiritual, moral code of kindness, not a fad or diet, and I believe it is important to respect that.

What do you think?

I don't wish to offend anyone with my views. I recognize that we are all at different points on the path of awareness. I certainly have a lot more room to grow. And it must be said that the pursuit of good health often leads to veganism. (That was my journey, after all.) But learning about the animals themselves and accepting their souls to be as precious as mine, completely changed my heart. I could never have stuck with veganism as a diet, but as a lifestyle of thoughfulness, it is as easy as breathing, for which I am deeply grateful...

So, Vegan does not equal healthy--it represents infinitely more! And even if the whole world disagrees with my choice, I am not afraid to stand alone, for I love being vegan!!

A Delicious, Nutritious Day!

2010-08-24T11:10:00.003-06:00

It's a little slow at work today, so I have a moment to create a post!

I think about food a lot, not constantly, but quite often, when I'm not eating and when I am! Sometimes, even while in the middle of a delicious, satisfying meal, I start contemplating the next one! I'm not proud of that, but it's the truth. :)

So as you may have guessed, I'm thinking about food right now. :) I am hungry. (The organic grapefruit I had at 7 a.m. is long gone now!) But I'm also looking forward to certain edible plans I made for the rest of the day... Marcy and I are going out to eat for lunch! Yay! I love spending time with my sister. But a Cutler's veggie sandwich is also a treat in it's own right!

classic Cutler's goodness...

Later, for dinner, I think I'll whip up Fantastic brand's falafel mix and a large kale salad. I've been craving leafy greens lately, and for this I am grateful. It's rather refreshing! But this will be my first time trying falafel. I'm excited!

I just peeled an organic banana and am now typing one-handed so I can hold it with the other and munch... mmmm... nom-nom... This makes for extremely inefficient blogging, but it's a setback I'm willing to take! :)

(These apricots look like a sunset!)

I also brought along some local, hand-picked-by-me, apricots and plums. The apricots are from my generous neighbors, Blake and Nancy. The plums, a gift from my dear childhood friend, Marinda, and her husband, Jamey. (Thank you! Thank you!) I'll make a dent in these morsels when I get done with my banana. Even though my breakfast is sort-of spread out, it is filling nonetheless.

Straight from the tree...

...a polished plum...

...is now a bitten plum! :D

Looks like it's turning out to be a delicious, even nutritious, day, if I may say so myself, and I can't help but feel giddy about it!

Yum-YUM! :D

My New Mantra!

2010-08-13T00:25:00.005-06:00

1. Rinse

2. Eat

3. Repeat!

It's my new mantra! :D

Lately, at the grocery store, I stock up on plenty of fresh, organic fruits and veggies for a change. It's also that time of year to stop off at a friendly farmer's market for some amazing local taste treats! Even my neighbors and family have offered to share their garden bounty with me! It's a beautiful thing--the love, simplicity, and common sense of healthy eating.

Now you be sure and get out there and "rinse, eat, repeat" for yourself! I wish you health and happiness along the way!

Rediscovering Greens

2010-07-22T00:22:00.004-06:00

For whatever reason, I haven't been eating my greens lately.

And I've been feeling a little down about it...

So, when I saw Annie's Naturals Organic Goddess Dressing on sale at my local Super Target, well, I bought up a few bottles! I already love the taste of this creamy, tangy, salad topper. And if it helps me get back into the wholesome groove of enjoying a veggie-centered diet again, I welcome it!

Annie's Goddess Dressing is mostly vegetable oil, so it isn't a fat-free food by any stretch. Specifically, it packs 120 calories into a 2 tablespoons serving. But it is vegan. And in moderation, it is a delicious treat-- a tasty addition to any vegetable meal. Which is exactly what I need right now-- anything that get's me excited about a salad again.

So, here's to rediscovering greens, and here's to Annie's Goddess Dressing! Yummy! I hope you try it sometime. :)

I am wondering, though...

How do you spice up your salads and veggies?

If you have any favorite products, tips, or ideas, oh please share! I would appreciate hearing your thoughts on the matter! :)

Oatmeal "Wookie" Cookies

2010-06-07T23:27:00.003-06:00

I discovered this cookie recipe behind the lid of a Quaker quick oats tumbler during the first year of my marriage. But it's only recently that its clever title was acquired...

While savoring a warm-from-the-oven dozen with me and Jordan, my mother reported that the dessert was soft and chewy... Chewie??? We looked at each other, laughed, and it all came together in an instant... I guess we all had Star Wars on the brain! Chewie, the nick-name of large, furry character, Chewbacca, is a member of a race of creatures called Wookies. And obviously, "Wookie" rhymes with "cookie"... Before we knew it, the three of us had transformed a batch of seemingly ordinary baking into something even Han Solo could be proud of! :)

An old-fashioned delight with a space-age twist--what fun! As a fan of oatmeal cookies and all things Star Wars, I affectionately recommend you these tasty morsels! And if, perhaps, you're not into science fiction, that's okay. Call this treat what ever you like, just so long as you give it a try! I modified the ingredients a little to make everything vegan-worthy. But not to worry--they're still easy to bake and taste delicious! I even think a big brown hairy space pilot "long ago, in a galaxy far far away..." might take a liking to them as well! :D

Oatmeal "Wookie" Cookies
Makes about 3 dozen.

Organic Ingredients:
1 cup Earth Balance spread
1/2 cup brown sugar, firmly packed
1 cup white sugar
2-3 Tbsp dairy-free milk or 2 bananas
1 tsp vanilla
1/2 tsp sea salt (or 1 Tbsp Bragg's Liquid Aminos)
1 cup whole-wheat flour
1 tsp baking soda
1 tsp cinnamon
2 cups rolled oats, dry (quick or old fashioned)
1/2 cup raisins or vegan chocolate chips

Instructions:
Preheat oven to 350 F degrees. Just a note: for a thicker cookie, as pictured above, cut the milk requirement. Begin by beating together the spread, sugars, milk, vanilla, and salt. In separate bowl mix flour, baking soda, cinnamon, oats, and raisins. Combine the two bowls well. Roll dough into small balls and place on an ungreased cookie sheet. Bake for 8-9 minutes or until golden brown. Remove from oven and allow to cool on the pan for 3 minutes. Transfer to wire rack. Enjoy!

Brandi's Chik'n Enchiladas

2010-05-05T07:43:00.002-06:00

My friend, Miss Brandi, better known as Vivacious Vegan, posted a delectable recipe to her blog a few months back, and I've been threatening to try it for weeks now! Well, it finally happened... I recreated her creation! Chik'n Enchiladas! All the equivalents and instructions are found on her website.

Let me tell you--it was vegan deliciousness! My pictures may not have turned out as beautiful as Vivacious', but I'm almost certain that the meal itself was probably just a tasty! The Daiya cheese was melty! The Morningstar Chik'n Strips were oh-so satisfying! The Ortega green chili sauce was mild and spicy, all at the same time! We topped our servings with dollops of Tofutti sour cream! Yumm!

As you can see, I was exceedingly pleased with the results of Brandi's Chik'n Enchiladas, and so was my cute husband, Jordan. He said it was his new favorite food, and that's really saying something--Wow! The only unfavorable aspect of the recipe was the final price tag. Certain organic and vegan specialty items really add up fast. We won't be able to afford this casserole every week, but once in a while, this recipe is really going to hit the spot!

Thank you, Brandi! We absolutely loved it! :)

a breakthrough?

2010-04-11T23:59:00.017-06:00

While lingering at my dad's tonight, he broached a subject to me that I was surprised to hear him voice. Strangely, it felt like progress...

The main course this evening was hamburgers and hot dogs, personally barbecued by Dad himself. They were not vegan. But I was aware of what was going to be served, so knowing I'd likely be the only vegan present, I brought along my own animal-free patties. This way I could easily blend in with the festivities and not compromise my compassion. (Not that I wanted a cow burger anyway--that gets a friendly "no thanks"...) Well, I blended in so well that many family members, including my step-mom, Marie, thought I was actually biting into a regular old burger! Knowing me, she nearly stopped in her tracks when she saw what she thought was on my plate! Smilingly, I reassured those concerned parties that it was only a veggie burger, and as such, was no cause for alarm. We all had a good laugh about it. :)

But later on, during a conversation, my father randomly piped up,

"There's something I doesn't understand about vegans--why is it that you eat foods that resemble meat but aren't really meat? Why not just eat whole foods as they are? Why do you try to disguise other foods as meat?"

Well, his question quite surprised me! But in a good way! I was honored that he would even feel comfortable to voice his query to me; to trust that I wouldn't go off on some long tangent, and for lack of a better phrase, throw-up a bunch of unwanted information on him. We see each other fairly regularly, and this is the first time I can recall that Dad's asked me anything about my being vegan in all the four years I've lived this lifestyle! I'm loathe to read too much into this, but it felt like a breakthrough! Like a vegan dialogue of sorts had been opened! It was like the elephant in the room had finally been acknowledged in some small way! How liberating!

I gave him a brief reply. Feeling caught a bit off guard by such a question from my meat-and-potatoes father, I shared the first and foremost explanation I could think of. It could have been better--it could have been worse. Still, it was from my heart. I replied,

"When everybody is enjoying a certain traditional meal, it's nice to be able to join in with them, but still hold to one's personal values."...

I said something like that. I could have given any number of good answers but that was the one that was really resonating with me at the moment.

There's honestly nothing more to the tale, other than that Dad mentioned that while he was at Costco the other day, he tried a sample of vegetarian meatballs and thought they tasted horrible, to which the only response I could really give was, "Oh. I'm sorry."... My dad. I do love him though. :)

Maybe next time he sees me, he'll have a new question to ask me about vegans or vegan food? That would be cool! Let's keep this dialogue going, that's what I say! Dare I even hope? It may be the tiniest of baby steps, but to my mind, it's a step forward nonetheless.

Sprouting Mung Beans

2010-04-08T18:56:00.103-06:00

I like to sprout!

I have had delicious success with Alfalfa seeds. So I thought it was time to branch out and give another variety of sprouts a try. Enter organic Mung beans. My blogger friend, Raw Oz Gal, originally made the suggestion. I thought it was a good one, so I purchased some and gave it my best. How did it go?

My Mung beans grew like weeds! Even when I failed to water them as frequently as I should have, they still turned out amazing--crisp and juicy! With their mild flavor, I can see why they would make an ideal snack, a lively addition to salads, or a perfect choice in any Asian dish. Plus, these sprouts were giants compared to the Alfalfa shoots! But of course, the Mung beans were much larger than the Alfalfa seeds to begin with, so it makes sense. Most importantly they were refreshing and healthy! You can order exactly what I purchased at this Handy Pantry Distributors link, as well as read a brief summary of Mung bean nutrition. It's rather impressive actually!

I did miss my "day five" photograph. Boo. So if you notice a huge difference between my sprout's growth in a couple of the pics, you'll know why.

I really do hope you give sprouting a try! If you want lots of how-to details, check out my "I Can Sprout!" blog post, where I chronicle my experience with Alfalfa seeds. Simply treat the Mung beans with the same kind of care. The only difference I noticed was that the Mung growing cycle seems to be about 48 hours less than the Alfalfa; I'm not certain to what length these sprouts are supposed to get, but I think I gave my batch a day too many. Also, be sure not to over fill your jar with beans initially--they need room to grow! One to two tablespoons will do the trick.

Just remember, sprouting is much easier than it appears to be, so take heart! I know you can do it!

Day Two- Mung emergence!

Day Three- Just look at those cute little tails!

Day Four- The Mung sprouts are casting off their hulls!

Day Five (No Photo)-

I remember the jar was three-quarters full. They were probably ready to eat on this day, but for what ever reason, I neglected them. How sad.

Day Six- Jam packed! These babies are just begging to be released from captivity!

Now it's your turn to grow a batch of sprouts! I wish you the very best of luck!

"Mauve"lous Miso Soup

2010-04-06T17:22:00.007-06:00

I have discovered that I really like miso, especially in soup! It makes a delicious stock no matter what else I add to the pot. And since realizing this, I have started playing around more with miso in my cooking. It certainly doesn't hurt that soup is so easy to ad-lib. It is forgiving enough a category as to inspire my timid culinary heart. Besides, it's pretty darn hard to botch a soup, miso or not! Therefore, this recipe is the result of such open creativity.

This soup is very simple. It's not going to win an award or anything. But it is warm and yummy all the same. What surprised me and made me smile was that when it was finished simmering, I lifted the lid to give it a final stir and low and behold, my creation had turned pink! A pink soup! Even the tofu turned pink! What an unusual sight, yet still absolutely charming, artistically accented by green peas and flecks of parsley! I simply fell in love with it, in appearance and in taste. Funny thing is what else could I expect! When you see a certain something in the ingredient list below you'll understand why. :)

When I shared my miso soup with my mother, she immediately approved and deemed it "mauve"lous. So that's how it came by it's clever name. "Thanks Mom!" I hope you find it "mauve"lous as well. :)

"Mauve"lous Miso Soup
Makes four large servings

Organic Ingredients:
4 cups distilled water
1 small onion, chopped
2 cloves garlic, minced
1 cup red cabbage, chopped
7 oz. (1 cup) extra firm tofu, cubed
4 tbsp Bragg's Liquid Aminos
1 tbsp grapeseed oil
4 tbsp mellow white miso
1 tbsp dried parsley
1/2 cup peas
black pepper, to taste

Instructions:
Heat water to a boil. Add onion, garlic, cabbage, tofu, Bragg's, and oil. Stir. Adjust heat to low, cover, and simmer for 15 minutes. To the pot, add miso, parsley, peas, and black pepper. Stir. Simmer for another 5-10 minutes. Serve and enjoy!

Simple Carrot-Celery Juice

2010-04-05T18:38:00.003-06:00

Last week, I was craving some fresh vegetable juice. So I got in the cupboard and pulled out the old "Champion". Even though, technically, this heavy duty juicer belongs to my parents, I'm the only one who ever uses it. And even I don't use it as often as I should. But I do love the machine! After all these years it still appears to work like a champ!

This recipe is super simple, yet deceptively refreshing! I like it very much! I hope you do too!

Oh, and if you have any awesome ideas of what to do with the leftover veggie pulp instead of simply discarding it, I'm all ears! Mayhaps this generally cast away fiber can find a second life with just a little creative thinking. Let me know!

Simple Carrot-Celery Juice
Makes approx. 2 cups

Organic Ingredients:
5 large carrots
5 celery ribs
1 lemon, halved

Instructions:
Rinse veggies well and trim away old/wilted ends if needed. Save aside one attractive celery stalk as well as the lemon halves. Run the carrots and the rest of the celery through the juicer. Maximize your quantity of juice by running the damp pulp by-product through the machine at least once. If you like, strain the top layer of foam off your juice by pouring it through a fine mesh strainer. Pour into a favorite glass. Now grab that half a lemon and add a generous squeeze to your juice. Garnish with the remaining lovely celery rib! Enjoy!

Strawberries!

2010-04-04T23:15:00.010-06:00

I recently bought these organic strawberries at the Super Target just down the street from me. I rinsed them well and then enjoyed them, all on their own, fresh, for breakfast. Oh rapture! I have to admit, I had nearly as much fun taking sunny, window-sill pictures of them as I did eating them! Is that wrong? I suppose a valid aspect of the joy of fruit is simply their beauty of color, shape, and variety. They feed the soul, as well as the body!

Strawberries are packed with nutrition, especially Vitamin C and the mineral manganese. They're also low in calories and high in water content. They even supply dietary fiber. Cool!

Of course, if you can purchase organic, do so. DoctorOz.com reports that pesticides really stick to strawberries, more so than to other fruits and veggies, and we certainly don't want any pesticides in our tummies, no sir. Better to support organic farming operations anyway--better for the field workers, better for Mother Earth, and better for us! It's good karma!

The only thing that could have possibly enhanced my fruit meal further was if the strawberries were in-season, local, and ripe-from-the-garden! But Summer will be here soon... Oh, I can hardly wait!

Well, what are you waiting for? Go on! Go get some organic strawberries and enjoy them! :)

General Conference Pancakes!

2010-04-03T13:31:00.027-06:00

Today is the first half of The 180th L.D.S. World General Conference Broadcast! Woo-Hoo! I love Conference weekend... figuratively sitting at the foot of my prophet leaders, listening to their words of wisdom, warning, and counsel. It is a fond time of great spiritual feasting! And add to it the Easter holiday tomorrow as well?! It's almost more joy than I can handle! It feels good to truly make Christ the center of my celebrations this Saturday and Sunday.

So what do flapjacks have to do with Jesus? Well, nothing really. But I always find it a fun tradition to partake of pancakes when Conference comes around. So I fell back on my favorite breakfast standby in How It All Vegan! by Tanya Barnard and Sarah Kramer: "Classic Pancakes" on page 44. My Jordan and I have adapted the recipe slightly to our liking, nicknaming it "Padawan Pancakes". But mostly, we stay close to the original. This time I did use a little quinoa flour, also some almond milk instead of soy milk; unusual changes. But the end result still tasted delicious! I generously coated them with Earth Balance Spread and Pure Maple Syrup. Yumm!

Well, I'm off to enjoy me some more televised Conference! The weekend's talks are broken into four two-hour sessions and the second session is about to start. Sadly, it feels like the entire program is nearly half over and really, it's only just begun. But I always have the next broadcast in October to look forward to. Rest assured, I won't wait until then to feast on another round of pancakes! :)

This amazing piece of literature started it all...

2010-04-01T13:00:00.003-06:00

Diet For a New America
How Your Food Choices Affect Your Health, Happiness, and the Future of Life on Earth

by John Robbins, 1987, 1998

It stood out. Only one title, among hundreds, on those heavily crowded campus library shelves. Still, it caught my eye. So in late 2002, on one such library visit, I acquired it. I'd been interested in the topic of healthy living for many years, so picking up a book like this was fairly routine. But the content of this selection was far from routine. In fact, I couldn't put it down! It was beautiful and horrific, all at the same time. I wish I could say that upon reading nearly half the book in one sitting, I immediately took action. But for whatever reason, I didn't feel prepared to make the vegan commitment. I think it all seemed too overwhelming at the time, living away from home, attending Dixie State College. Nevertheless, the book resonated within me to such a degree that I bought my own copy.

Years later, in 2006, I revisited "Diet For a New America" a second time. Again, I quickly devoured it, cover to cover. Yet before I ever finished, in my heart, I was eager to change--there was simply no way I could ignore the ugly truth any longer. I was finally ready! I immediately turned back to page one and read the book through a third time. But during this round, I read aloud to my consenting husband, Jordan. He, too, was shocked and disturbed and felt compelled to change. He told me that what made his decision clear was discovering the true story about fuzzy little boy-baby chicks, tied up in sacks and wantonly thrown away, alive...

It has now been four years since that definitive April 2006 and we have never regretted our choice to live vegan--not for a moment! And unlike I had previously worried, it isn't a hard lifestyle to live after all! There's support and open arms for animal-concerned individuals at every turn. What a relief! Except that it makes me sad that I didn't choose compassion all those years earlier.

I know I've gone on a tangent, but "Diet For a New America" is an amazing piece of literature--a wonderful book with the power to change the course of a life. It certainly played a pivotal role in mine! Author, John Robbins' concern for the welfare of farm animals, human health, and environmental responsibility is absolutely contagious! This title will always have a special place in my heart for setting me, and my husband, onto a path of greater peace, kindness, wholeness, and enlightenment. I feel so thankful...

"Happy Vegan Anniversary! Four Great Years and Still Going Strong!"

Brandi's Italian Stuffed Shells

2010-03-15T17:17:00.003-06:00

I'd been wanting to try out my best bloggie friend, Vivacious Vegan's, "Italian Stuffed Shells" recipe. And I did! It was fun to make! And easy! Which surprised me because I've never fixed stuffed shells before. The nice thing about this recipe is how you simply open up some of your favorite pantry standbys and layer everything together. And disguising the tofu as ricotta is pure genius! Why did I never prepare this before?! I should do it again! It was yummy! I am excited to try out variations on the theme! The possibilities are endless! But I need a few vegan pointers. So...

How do you like to spice up a stuffed shells meal? I want to hear your ideas!

Be sure to check out Vivacious' blog for her recipe details and photos. Thank you, Brandi! Love you!

My New Favorite Snack!

2010-03-10T03:23:00.004-07:00

While perusing the shelves at Good Earth Natural Foods, they caught my eye... I know that vegan athlete, Brendan Brazier, touts them for their superior nutrition... I've even noticed that many vegan bloggers toss them into their smoothies and over top green salads... What am I referring to?

Raw Organic Hempseeds!

Oh Boy, are they good! What soft, chewy, earthy, tiny morsels of deliciousness! Their flavor reminds me a little bit of sunflower seeds, but they're nowhere near the same size. Measured in tablespoons, these seeds are minute, yet jam-packed with natural goodness: protein, phosphorus, magnesium, zinc, iron, and omega-3's! They are also super convenient--they are already shelled, ready to eat straight out of the bag, which is what I like to do!

I'm going to be sad when these babies are all gone. They were a bit expensive, but the cost was totally worth it! Besides, they are too yummy not to buy again!

Raw organic hempseeds are my new favorite snack! If you haven't already, you should give them a try! I'm sure you'll like them as much as I do!

Raspberries!

2010-03-08T03:40:00.003-07:00

Raw food is an important part of my vegan diet. So, last week at the local Super Target, I splurged and bought a teensy container of organic raspberries. They were $3.50 of pure berry goodness! A real treat: low in calories, and high in vitamin C, fiber, and flavor!

Over a couple of day's time, these raspberries were my breakfast. I rinsed them off and then simply popped them in my mouth! Heavenly! Typically, I don't combine sweet fruits into recipes, unless it's an all raw, all fruit one. I have learned that fruit digests and is assimilated by the body best when eaten alone, on an empty stomach. For some, this might seem like too limiting a "rule" to follow. But for me, it fits just right. I always feel so uncomfortable when I eat foods of every kind all in one meal. Simple is better for me. My body concurs.

You can learn more about the principles of proper food combining and Natural Hygiene by reading these classics, Fit For Life or Fit For Life II, both by Harvey and Marilyn Diamond. They are fun, funny, and so informative! They changed my life! (Even the authors in the popular book, Skinny Bitch, gave 'Fit For Life' a brief shout-out!) Or, you can check out this website: RawFoodExplained.com. The delivery is a little more utilitarian and textbook-ish, but still very accurate.

Until then, just buy (or better yet, grow your own) organic raspberries! They are healthy and delicious... all by themselves!

Vanilla Oatmeal Pancake Roll-ups

2010-03-04T00:58:00.002-07:00

After realizing that February was National Pancake Month (which I totally spaced!), and given the motivation to try a new flapjack recipe thanks to Chocolate-Covered Katie's giveaway, I can officially say I've got pancakes on the brain! How tasty! I only wish it was something healthier... Which reminds me... My Jordan and I always laugh about this astute hotcakes observation made by comedian Jim Gaffigan: "You're not having cake for breakfast--no, you're having cake with syrup for breakfast!" I guess I must concede that consuming griddlecakes isn't really much different than having a slice of regular cake. Sad, but true! Well, even if they're not the most nutritious meal ever conceived, we still love to eat them at my house! We just don't have them for breakfast! :D

As aforementioned, this particular recipe inspiration comes courtesy of Chocolate-Covered Katie. I've made it my own with a few adjustments here and there, but at its core, it's all Katie! Contributing oatmeal to the batter is a fun twist. And the final product is so decadent with the vanilla and almond extract added to the mix! I like to smear nutty butter and drizzle pure maple syrup on the center of mine, but you can use whatever toppings you like best! Don't forget to roll them up! Very simple, very filling, and very delicious! Makes ten large, thin "cakes."

Vanilla Oatmeal Pancake Roll-ups

Organic Ingredients:
2/3 cup whole-wheat flour
2/3 cup rolled-oats
1 tsp aluminum-free baking powder
1 cup soymilk, original or vanilla flavor
1 tbsp grapeseed oil
1/2 tsp pure vanilla extract
1/4 tsp pure almond extract

Instructions:
In a large bowl, fold the flour, oats, and baking powder. Next add the soymilk, oil, vanilla extract, and almond extract to the bowl. Whisk well. Warm your griddle to a low heat. Drop batter onto it in whatever amount best suits your style. If you want to roll-up your pancakes, the key is to spread the batter thinly; use your spoon or spatula to help. Cook for approximately a minute, maybe less. The thinner they are, the quicker they will congeal. Flip. Cook the other side for half the time as before. Use up all the batter and... you're done. Enjoy!

Tell me how you feel...

2010-03-03T19:58:00.003-07:00

I visited Vegan Dad's blog today. He is ever an inspiration of vegan homecooked deliciousness! I am nowhere near his level of genius, but perhaps someday I will achieve it. :)

In his latest focaccia post, he touched very briefly on a subject that I have been mulling over in my mind for some time now. I left him this comment regarding my concerns. And if you feel so inclined, will you read it, as well? Let me know what you think. Cause I'd never want to hurt anyones feelings...

"As always, your food and your photos are wonderful!

I also think its wonderful that you don't type out all the specifics about the recipes of others. It is a very respectful act, and I like that! We can always go and get the book at the library or bookstore and look at the original. Or hop over to somebody's website!

While reading your blog and others, I have thought about my own recipe posts and wondered if I have done anything that shows unkindness toward anyone. I often take inspiration from another's recipe and change and alter it a little here and a little there, and then it seems to become my own creation. So I often post an entire recipe out on my blog. But I always give references and links back to those who inspired my meal. Is this wrong?

When I started my food blog last Spring, I never really thought about others reading it. I was just keeping track of my own favorites. So entirely typing them out didn't seem to matter. But my aim has evolved, and now I do have a small gathering of readers. I am concerned that mayhaps my methods show disrespect to those who I mean to admire...

I guess I am just trying to say that I am grateful that you have integrity and respect for other chefs and their hard work. I want to be sure and do the same as you. Thank you for helping me think through things today!"

(I forgot to mention that I take all my own pictures. And for the 1% of the time that I don't, I make note of it.)

Thanks again, blog pals, for reading about my concerns. If you want, tell me how you feel...

A new way to keep track of great giveaways!

2010-02-28T22:31:00.073-07:00

I like to keep my readers, and myself, up-to-date about all the latest and greatest blogging contests that I discover. Yet I feel like my efforts to do so are somewhat disorganized or overly explanatory. Well, I've thought about it and decided to create a new gadget for my blog margin, titled Coupons, Contests, and Giveaways! Now I can keep all these fun announcements in one place! I'll link each giveaway back to the host's blog to make it easy to enter. And I'll keep everything up to date. Just check my blog margin for current details! I'm certain this new system will be orderly and efficient! I guess we'll see! I wish you happy blogging, my friends! Oh and early congratulations to all the winners! :)

(I did not take this "ticket" pic. It was a fun find on the world wide web! I made sure it was okay to use.)

"Tuna" Salad Sandwich

2010-02-27T09:20:00.004-07:00

The other day, I found myself dearly wishing for something tuna-fishy. Not actual tuna, no no, but just something similar, to soothe my cravings. Enter blogger, Zucchini Breath, at "Big Raw Vegan Blog". She is full of earthy, tasty, raw, compassionate goodness over there! While roaming her web address, I found a wonderful adaptation on this old classic. Sometimes I get scared off by recipes that appear difficult to put together, but her chickpeas formula looked simple enough, even for timid little me! :) And it was well worth the easy effort! I didn't have any nori, nor dulse, available for my first batch, but still, it was tasty. For my second trial, I made certain to include the seaweeds and also a dash of relish--it was even more delish than before! Sandwich heaven! I admit to using more Vegenaise than some people might like, and I did leave out the vinegar, but really, this recipe is ready to go, hardly an adjustment needed. I hope you give this "tuna" salad a try-- it doesn't disappoint! For the ultimate sandwich, pair it with a couple of whole-wheat toasts and some freshly cut, organic tomatoes and lettuce, even cucumber! Or wrap it up in a leaf of collard greens along with some thinly-pared veggies and homegrown alfalfa sprouts! Enjoy! Makes two large servings.

"Tuna" Salad Sandwich

Organic Ingredients:
1 15oz. can garbanzo beans (chickpeas)
1 or 2 celery ribs, finely chopped
1/4 cup sweet onion, finely chopped
1/3 cup Vegenaise
1 tbsp Bragg's Liquid Aminos
1 tbsp sweet relish
2 tsp lemon juice, freshly squeezed
1 or 2 tbsp dill weed
2 tsp nutritional yeast
1 tsp onion powder
pepper, to taste
2 tbsp ground nori (equivalent to half a sheet)
1 tbsp dulse, finely chopped

Instructions:
Open the can of chickpeas, drain off excess liquid, and pour into a large, wide bowl. Use a fork or a potato masher to crush the beans. Smash them to a consistency similar to tuna, or to your preference. Set aside. To finely chop the celery and onion, use a food processor. If you don't have a fancy machine, no problem, just mince them down to size the old-fashioned way--with a knife! Add these veggies to the chickpeas. Now, measure in the Vegenaise, Bragg's, relish, lemon juice, dill, nutritional yeast, onion powder, and pepper. Stir lightly; set aside. Next, grab the nori and dulse. Hopefully, you have these two seaweeds in a dry, flake form, already ground up, and easily measurable. If not, here's what you do: For the nori, take half a sheet, roll it up tightly, then gently cut away at the edges of the roll. It will start to flake apart. After a few minutes, you should have the approximate two tablespoons. Add it to the bowl. To prepare the dulse, pinch a tablespoon sized section from the dry, crinkled mass. Rinse this small amount under gently running water, to wash away impurities. Once wet, the dulse will start to break apart, even between your fingers. Just chop it a little and manipulate it until it is mostly in fine pieces. Or use your handy food processor. Add it to the bowl. Finally, give the mixture a thorough stirring. Hooray, it's finished! Ideally, cover and refrigerate for an hour or more before serving to let the nori hydrate and the flavors blend. But if you can't wait that long to enjoy your "tuna" salad, I understand. :D

This Chocolate Bar Takes Me Back In Time!

2010-02-26T20:08:00.003-07:00

Last weekend, while perusing a certain Smith's grocery store isle that I probably shouldn't (the "healthy" vegan junk food one) this purty chocolate treat caught my eye: The "Theo" Organic Fair Trade Orange 70% Dark Chocolate Bar. The wrapper was so attractive. And it was on sale; I'd save a buck. Well, I decided not to pass up the opportunity. I'd give it a try!

When I got home I happily unwrapped it. It was a thin bar, sectioned width-wise into eight fat little servings. It looked delicious! I gingerly broke off the first eighth and took a bite...

Have you ever tasted something which suddenly reminds you of a moment long, long ago--a type of mental snapshot? Well, that's exactly what happened to me! I was immediately transported back to a Christmas of my teenhood. It must have been the year my little brother, Josh, and I acquired "The Legend of Zelda: Ocarina of Time" for the N64. That whole holiday week of school vacation, I idled away the hours playing that great game while munching on the treats I acquired in my Christmas stocking, most memorably, Goldfish cheddar crackers and a chocolate orange!...

This Theo bar's smooth, sweet, chocolaty-citrusness was so light, yet powerful, that it keenly touched on a very fond and satisfying memory of fun, all while reminding me of that chocolate orange from so many years ago! Savoring that bite, I experienced profound joy, simply by association! Now I'm probably biased in my review of this product because of all these warm fuzzies. But what can I do?! :)

I really, really enjoyed The "Theo" Organic Fair Trade Orange 70% Dark Chocolate Bar! I will definitely buy again! It was a wonderful dessert, a very successful trial, if I may say so. And of course, it's vegan! I did taste another flavor of Theo over the same weekend, Cherry & Almond. It was good, but it didn't excite me or capture my heart the same way the orange bar did. But you can give them both a sampling yourself and see what you think. Be warned, they are a little pricey, but that's what happens when you support a cause: Organic--Free Trade--Vegan. I think the splurge is worth it... Once in a while. :D

Miso Happy Soup

2010-02-22T23:15:00.023-07:00

My friend, Michal, of blog "Earth Muffin ", inspired this mild, tummy-warming broth. She calls it "Miso Happy Soup"! Cute and clever, huh?! Me so happy I found Michal! Me so happy Michal makes delicious soup! And although I did not follow her list of ingredients or ratios to the letter, the heart of this recipe still belongs to her. In honor of this, I will continue to call the meal by it's witty nickname! Thank you, "Earth Muffin"! Makes four full bowls.

Miso Happy Soup

Organic Ingredients:
4 cups distilled water
1/8 cup Bragg's Liquid Aminos
1 tbsp grapeseed oil
1 clove garlic or 1 tbsp garlic powder
1/8 tsp black pepper
1/2 cup onion
2 carrots, sliced long and thin
1 russet potato, cubed
6 ounces firm tofu, cubed
1/2 cup peas
4 tbsp mellow white miso
1 tbsp parsley

Instructions:
Heat the water at low simmer. Season with the Bragg's, oil, garlic, and pepper. Add the onions, carrots, and potatoes. (If you're using a leftover baked potato, you can add it later with the tofu and peas, since it only needs to be warmed up, not cooked through. Same if using leftover cooked carrots or onions.) Simmer on medium-high heat for 15 minutes. Now add tofu and peas. Simmer 5 more minutes. Add miso and parsley, and give the pot another minute to assimilate the miso. Now it's done and ready to serve! Enjoy!

Dr. Oz' Chocolate Zucchini Muffins

2010-02-15T23:16:00.041-07:00

Who doesn't love the good doctor, Mehmet Oz, M.D., and his self-titled television show? Yes, I know that he spouts food industry mumbo-jumbo over the airwaves a lot. But other times, he's right on the money. And you can't deny it--he has great wit and charm! I mean, have you seen the female guests on his set? Why, they practically worship the man! :)

Well, while I was cruising around the official DoctorOz.com web site, I happened upon this delightful recipe! Is it a breakfast food? Is it a dessert? I don't know. But I do know from personal experience that it certainly is a taste treat! I altered it slightly, completely eliminating the eggs to make it vegan. I also added an extra fourth cup of sugar, because I thought the muffins could stand to be a little sweeter. But other than that, this recipe is moist, chocolaty goodness, wrapped in a pleated paper cup! Makes 12 servings.

Dr. Oz' Chocolate Zucchini Muffins

Organic Ingredients:
1 cup whole-wheat flour
1 cup sugar
1/3 cup cocoa powder
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. sea salt
1/2 cup plain soymilk
2 tsp. lemon juice
1/4 cup grapeseed oil
1 tsp. pure vanilla extract
3/4 cup zucchini, grated
1/2 cup distilled water, boiling
1/2 cup chocolate chips

Instructions:
Preheat the oven to 350 degrees. Line muffin tin with 12 paper liners. Or you can do like me and use none; just be sure to apply a generous coat of cooking spray to the tin, and they'll come out beautifully! In a large bowl, use a mixer machine or a hand whisk to combine flour, sugar, cocoa, cinnamon, baking soda, and salt; set aside. In another bowl, combine soymilk, lemon juice, grapeseed oil, and vanilla; mix well. Pour wet ingredients into the bowl of dry ingredients. Mix until everything is well incorporated. Stir in the zucchini, followed by the boiling water. The final mixture will be thin. Fill each of the tin's cups 3/4 of the way up and sprinkle with chocolate chips. Bake uncovered for 13-17 minutes, until a tester inserted in the center of a muffin comes out clean, and the tops spring back when lightly touched. Enjoy!

Happy Vegan Valentine's Dinner!

2010-02-14T23:15:00.246-07:00

It was a very enjoyable Valentine's Day! Jordan and I didn't have the funds available to go out to a restaurant or fundraiser this year. But we more than made up for any imagined loss.

Before stuffing our bellies we went on a four mile walk together. It was such a nice day; it seemed a pity to spend all of it being indoors! And I must say, it was a good thing we did burn a few extra calories, because we ate far too much later on! :)

It took us hours to get our holiday dinner on the table; we went all out, tonight! But it finally came together beautifully...

I prepared an organic tossed salad of red leaf, red kale, and baby spinach, and all the organic trimmings: tomatoes, avocados, red cabbage, cucumber, carrots. Oh and I can't forget the dressing of equal parts organic flaxseed oil and fresh-squeezed lemon juice, with a dash of Bragg's Liquid Aminos. It was a dense salad, yet so sweet, flavorful, and refreshing!

Days before, we concluded that a whole-wheat spaghetti dish would be dinner's main course. But what kind of sauce would we choose? While cruising the blogosphere many weeks earlier, I chanced upon a tantalizing Alfredo recipe, courtesy of Matt at "My Veggie Kitchen". And tonight seemed like the perfect setting for Pasta Alfredo! The only problem was I'd never made this before! We decided to give it a try anyway. I quickly pulled up the recipe for easy reference. It was then I belatedly realized that we didn't have half of the listed ingredients. Oh well. We forged ahead without them, forced to make some adjustments on the journey. Matt's recipe called for cashews, but all we had was walnuts or hazelnuts. We picked walnuts. We didn't have shallots, but we an ordinary onion, which we utilized. We didn't have unsweetened soymilk, but we did have the "original" variety, so we used that. Lastly, we didn't have the wine. We didn't sub anything for that. After all our changes to the actual recipe, it's doubtful that our version tasted anything like Matt's! But we still liked it! We did note that it was missing something in it's flavor and texture. But it WAS missing something--a lot of somethings! :) Yet it was warm, creamy, and fun to eat; a buttery, saucy dish, completely out of the ordinary for us!

We hardly ever bake breadsticks. But tonight was special so we did! We followed my sister, Marcy's recipe. It was fun! We took turns kneading the dough, and stood at the counter together rolling it into traditional snakelike shapes. But then I had a brilliant idea... Bend the breadsticks into hearts! I pinched them in just the right places and Voila! Breadstick Hearts! They looked so cute! Unfortunately, that's about as great as they got. The recipe originally called for white flour and we used all whole-wheat. And since we don't bake bread very often, we have little understanding of the repercussions of swapping one flour for another. In hindsight, we probably should have added more liquid to the dough and slightly shortened the cooking time. Maybe the yeast never activated. Still, I'm still not sure that any of these ideas would have been the correct solutions. Sadly, the end result turned out to be quite heavy instead of light and fluffy; they never really did rise properly. And they were much drier than we'd have liked. But we managed to enjoy them. I remarked to Jordan that they would have made far better pretzels than breadsticks! At least they looked appealing! :)

We also added "Wagon Wheels" to the fare! Jordan peeled and cut the carrots, and set them on the stove to cook. They almost met a sorry demise, as we did not add adequate water to steam them for the allotted ten minutes; the "wheels" started scalding to the sides of the pan! Luckily, Jordan smelled smoke and we managed to rescue them before the whole pot of carrots turned black! Gratefully they still tasted yummy, even after that extra dash of drama!

To top everything off, with no help from me, Jordan whipped up his specialty dessert, "Jordan's Chocolate Cake"! Yummy! He actually baked the cake before our walk. He frosted it after we got back. He works so efficiently! (Unlike me!)

After working in the kitchen for nearly three hours, the meal was at last ready! I took pictures, Jordan lit candles, we said a prayer, and then finally,

...we stuffed ourselves silly!

It was a long time coming, but it was worth it! Good food and good company! What more could we ask for?!

I was so happy to be spending the evening with my very own Valentine! Jordan always works on Sunday night, so it was extra special of him to take work off to be home with me! And even though he didn't buy me a sparkly Hallmark card or boxes of chocolates or even flowers, none of that was what I really wanted--just him. His presence made the very best present! With Jordan by my side, walking and talking, cooking and eating, my evening was complete! Thank you, My Goo! I love you!

I hope your holiday, at home or abroad, was just as grand, or more so, than ours!

Happy Vegan Valentine's Dinner!

Wagon Wheels!

2010-02-13T13:52:00.001-07:00

As a child, I remember many of Mom's dinners sporting a side of wagon wheels. No, not the kind you find on the Oregon Trail, :) but simply, carrots, chopped into thin little rounds and steamed on the stove top or served up raw. It's a surprisingly simple dish! And its fun, distracting title makes it easier to sneak a serving or two of veggies into any kid's meal.

When I was young, I recall that if the carrots were not cooked, Mom provided ranch dip to daub them in. But if they were, she always dressed my warmed "wheels" with butter, salt, and pepper, to taste--a very delicious memory! Nowadays, as a vegan pioneer in my family, I eat a little differently than I used to. You'll probably find me using organic flaxseed oil, dill weed, and Bragg's Liquid Aminos on my steamed roots instead. And I no longer require dips and sauces to enjoy a crunchy raw veggie, although I'm not averse to the idea. :)

But most importantly, I am grateful for my mom and her strong maternal effort to feed quality food to her growing children in any creative way she could. What a good Mommy! :) She told me that her mother prepared this carrot recipe for her when she was small. Later, as a mom herself, she served it to me. And maybe someday, I'll do the same, and carry on this tradition with my own little ones. I don't see why not!

Enjoy your Wagon Wheels, everybody!

Making a Statement!

2010-02-12T17:59:00.045-07:00

I felt like making a statement today!

So I wore my bright red Utah Animal Rights Coalition Tee which boldly proclaims on the back,

"VEGAN! No animals die for me!"

I like this simple shirt very much! I think it sums up my feelings pretty well!

Although perhaps it does so with a little more gusto than I would normally use to express myself... :D

Another Giveaway!

2010-02-09T23:46:00.000-07:00

Averie of "Love Veggies and Yoga" blog fame is hosting a FREE Giveaway! The prize: a 32 ounce jar of Tropical Traditions coconut oil! I have heard a lot of good things about coconut oil. I was about to read more about it, but I didn't want to waste another minute before letting you know how you can enter! Just follow the "Love Veggies..." link for details. Contest ends this Friday, February 12th.

Good luck and congrats to the winner!

Food Bar Reviews

2010-02-07T22:50:00.000-07:00

After Zumba fitness and a weight lifting class at the gym last Wednesday, my sister and I headed over to a local supermarket I like to frequent, Smith's Marketplace, perusing the health food aisles in search of vegan protein bars. Eating "protein" after a workout is very important to my sister. And eating vegan is very important to me. So we tried to meld the two needs and discover if there was a perfect vegan protein bar option out there.

Well, we found vegan bars alright! Delicious, yummy, enticing vegan snacks a-plenty! I don't know if they were particularly great sources of "protein" though, and my sister seemed rather unimpressed by the calorie counts of the products we reviewed. In the end, even though she wasn't really enticed by anything, she treated me to a few bars of my choice! It was very kind of her! She is always doing nice things for me like that! Thanks, Marcy!

It seems that the best way to find ideal vegan products and foods is to try out a large variety and determine which of them best meet your needs and which are the most enjoyable. It is simply trial and error. I thought it would be fun to document my "trials" and my "errors" here on my food blog! It could be quite informative. At least, it should be interesting! :)

The first item I tasted was the 2.4 ounce Organic Food Bar "Vegan". I shared it with Marcy on the drive home. I liked it a lot! She did not! In her words: "I'm glad I didn't buy a box of those!" :) This product boasts organic credentials, plus 90% raw ingredients: almond butter, dates, agave nectar, brown rice protein, flax sprouts, demeter raisins, quinoa sprouts, and sesame seeds. It was a light brown, nut-like bar, very dense and very filling. But it oughta be for 300 calories! It was admittedly delicious, in a healthy sort of way. At least, that's what I thought! :) I would purchase this bar again.

The next day, I opened up another one--the Clif Bar--Energy Bar "Carrot Cake". I cut this 2.4 ounce vegan treat into bite-size pieces and shared the experience with my mother and with my hubby, Jordan. We all liked it! It was cinnamon spicy like a real carrot cake would be. It had somewhat of a crispy, puffed rice texture, which I enjoy. It even had a little bit of a white frosting on the top! It was kind of like eating a cookie, I thought. It was much more dessertish than the Organic Food Bar "Vegan". In spite of that, this bar's calorie count was 240. That's 60 calories less than the other. Interesting. It has 70% organic ingredients but is not raw. And there are a lot more ingredients to this bar. I don't want to type them all out here. But you can follow the link for exact information if you want it. My mom, Jordan, and I each liked this bar very much! I'd guess you would too! I hope to buy this taste treat again!

We also tried another vegan variation on the same--the Clif Bar--Energy Bar "Chocolate Brownie"! This one was also delicious, much like a dessert! But I guess the name, alone, implies that sort of experience. The three of us again concurred affirmatively regarding this bar: tasty! The calories are the same as the other Clif Bar. So is the organic content-- 70%. But the ingredients do differ slightly. Again, you can follow the specific link. This "Brownie" is definitely grocery list worthy!

The next day I shared the last vegan Clif Bar with Jordan and Mom, the Clif Bar--Nectar, Organic Fruit and Nut Bar "lemon, vanilla, and cashew". It was a small size compared to all the others, at a mere 1.6 ounces. But it was good, in a weird sort of way. My mom exclaimed after the first bite, "This reminds me of fruitcake!" My mom LOVES fruitcake! I like it too, but not as much as my mom does. :) Jordan agreed that he also liked it, except he couldn't taste the vanilla. Even though this bar isn't raw, its calorie count is only 160, it's totally organic, and it has very simple ingredients, a quality I appreciate in a product: dates, cashews, goji berries, lemon juice concentrate, and vanilla. Even the packaging's very cute! In spite of all the thumbs-up, I don't know if I'd personally buy this bar again, but it was worth tasting at least once, for the experience.

Yesterday, we sampled the final remaining nutrition bar--the 1.8 ounce LaraBar "Chocolate Coconut Chew". At 220 calories for the serving, this bar's wrapper extols what hides inside: "No added sugar. Unprocessed. 90% raw. Non-GMO. Gluten free. Dairy free. Soy free. Vegan. Kosher. Fair Trade Certified." Although it's not organic, there's only five ingredients: dates, almonds, walnuts, cocoa powder, and coconut. Yet for all the fantastic facts, it could never make up for the lack of fantastic taste. It was very chalky and bitter, to me. I shared this bar with Jordan and Mommy, too, just like with the others, except I don't remember anybody coming back for seconds this time. They also couldn't approve. I didn't even want to finish it, but I did. I don't know why. I should have just discarded it. Sadly, this bar just didn't appeal to us at all. I would not buy it again. But perhaps the other varieties of LaraBars are much more palatable? I'll have to try them and see!

I love this book!

2010-02-06T19:00:00.009-07:00

Farm Sanctuary: Changing Hearts and Minds About Animals and Food

by Gene Baur, 2008

While at my local library one sunny afternoon, by chance I happened upon this title, propped up on a book display. The jacket was very appealing and I was immediately interested in it's content. And it did not disappoint!

Farm Sanctuary is one of the most gently written vegan books I've ever read. I have yet to encounter a piece of literature which introduced me so personally to farm animals, not as some sort of collective, but for the individual souls that they are. I especially appreciated how the author describes the plight of farmed animals, not only from an empathetic perspective, but from a legal point of view as well.

Your heart will swell as you discover for yourself Gene's selfless story and that of his rescued animal friends-- their courage, their forgiveness, and their peaceful persistence. In short, I love this book! I can't wait to read it again!

I Can Sprout!

2010-02-01T05:04:00.002-07:00

One of my New Year's resolutions was to learn how to grow sprouts. I honestly didn't know if I'd be able to do it. It seemed like it would be so difficult. But to my surprise, it wasn't. In fact, it was EASY! I couldn't believe how easy it was! I have had great success with simple organic alfalfa seeds! And I have enjoyed eating the "fruits of my labors" on all sorts of things: salads, sandwiches, tacos, and even all by themselves! They are a perfect raw food, full of life and high nutrition. And they taste so refreshing! Plus, it's far more economical to grow your own than to purchase them at the market! I hope maybe you'll be inspired by my small measure of achievement and give sprouting a try yourself! I'll share with you all the tips I used to make my little dream a reality. Don't be scared! I can sprout and so can you! Let's get started!

My instructions are taken from a photocopy of excerpts from the booklet, "Sprouting For Health in the New Millennium" by Handy Pantry Distributors. Feel free to follow the links for more information or to order products and seeds. For clarity, I will put any personal thoughts into parentheses. And of course, all the photos are my own.

The Six Rules of Sprouting:

Rinse Often.

Keep them moist, not wet.

Keep them at room temperature.

Give them plenty of room to breathe.

Don't put too many in any one container.

Keep them covered--no light.

How To Grow Sprouts -- The Jar Method:

Good sprouting technique doesn't take a "green thumb", just paying attention to four factors: the right amount of moisture, the correct temperature, the free circulation of air, and minimal light. By rinsing them a couple of times daily, you keep them moist. You also wash away carbon dioxide and other metabolic wastes that could cause souring or spoiling. Using cool water when rinsing ventilates and cools the sprouts to prevent overheating. Proper draining prevents excessive moisture that can cause mold and rot. The ideal sprouting temperature depends on the seed, but generally lies between 70 and 85 degrees. To protect the tiny growing things, keep sprouting containers away from cold drafts, direct heat, or any light. For free air circulation, at least one-third of the container must be empty. Sprouts expand 6 to 10 times over a few days, so give them plenty of room to grow. Sprouts are very light sensitive and need to be covered during the early stages of the growing cycle. (Distilled water is the best choice for all soaking and rinsing. Use it if you can. The entire cycle will probably take five or six days, from soak to harvest.)

The Seed's Packaging

Step One: Soaking
For a quart-sized (glass canning) jar, start with 1 1/2 tablespoons seeds inside the jar, screw on the fine mesh lid (or just an old nylon stocking and rubber band. Even having no cover can work! More on that later...) and partially fill the jar with warm water, not hot. Swirl it around to clean the seeds, then pour out. Refill with warm water to cover at about 3 times their depth and let soak overnight, away from light. (I put my jar in the pantry.)

Day 2

Step Two: Draining and Starting
Pour off the soak water. Find a location that is not exposed to direct sunlight. Place drained jar propped at an angle (about 45 degrees) to allow any extra water to drain out. (The mouth of the jar should face down.) Turn the jar to spread out the seeds. (The seeds will stick to the jar when they are wet.) Cover the jar with a dishtowel and leave for 3 to 4 hours. (I often use the dishdrainer on my countertop to prop the jar at the recommend angle, or else a small rolled up towel under the jar's bottom end. Sometimes I put another washcloth under the lip of the jar to catch the excess moisture that drips out. Don't forget to cover.)

Day 3

Step Three: Rinsing
Rinse sprouts with cool, fresh water 2 or 3 times each day until they are ready to eat or refrigerate. (I thought this step would keep me babysitting my sprouts all day long; a very annoying proposition. Then I realized I usually eat something with about the same frequency. Now I just make sure that before I sit down to any meal, I first water my sprouts! Easy peasy!) When they begin to throw off the seed hulls, let the jar over flow with water and the hulls will float out the top through the screen. Turn the jar to spread out the seeds each time you rinse. (Here's a cool tip: You don't really need a cover for your jar and this is why. Just fill a clean spray bottle with distilled water and give your sprouts a bunch of gentle squirts, instead of dousing them from the faucet and then having to drain off all that excess water without losing your seedlings down the drain. You won't need the mesh cover at all, as long as you have a spray bottle on hand. Also, keep your sprayer in the fridge and you'll always have cool water ready for rinsing!)

Day 4

Step Four: Harvesting
Pour the sprouts into a pan or sink of clean water. Skim off any remaining hulls that float to the surface. Other hulls will fall to the bottom of the container. (All hulls are discarded.) Pull out the sprouts, gently shake off excess moisture and drain in a colander. (Rinse the sprouts very well; spend a few minutes doing it. They will last longer if you do.)

Day 5

Step Five: Greening
Clean the jar and lid. Place sprouts for greening back into the jar. Place in indirect sunlight. Near a kitchen window is fine. After the sprouts have greened with chlorophyll and carotene's for a day or so, rinse, drain, and eat or refrigerate.

Day 6

Step Six: Refrigerating
Sprouts will stay fresh and hearty for a week or more when refrigerated, if you rinse them every day or two. You can even give the green sprouts an extra hour of sunlight after rinsing to keep them at their nutritional peak. Caution: Since sprouts are frost sensitive, don't place sprouts near the freezer compartment.

Congratulations! Now enjoy your living harvest!

One huge baby step!

2010-01-27T19:02:00.000-07:00

I tuned in to Oprah this afternoon and was shocked, but so pleased, to see her doing a segment about eating with conscience, spotlighting vegan actress and animal activist, Alicia Silverstone and her new book "The Kind Diet". Alicia shared some recipes from her book. And she took us viewers along on an ordinary, veg-friendly grocery shopping trip with her. Oprah even raved about how good vegan food is! I was amazed! You can check out all this cool stuff for yourself by clicking on the "Oprah" link above.

Unfortunately, the entire hour was not all vegan friendly, but it was definitely one huge baby step for bringing animal concerns and true health to mainstream society! Every act of honest information and compassion matters, no matter how big or small. Hooray for the seeds of change! I'll have to read Alicia's book! It looks great!

The Simple Citrus Juicer

2010-01-27T05:42:00.004-07:00

As a health-conscious vegan, one of my favorite pieces of kitchen equipment is...

The Simple Citrus Juicer!

It's a cinch to assemble, quick to use, and easy to clean! The collection cup even has measurements printed on the side so you know exactly how much juice you've got, which really comes in handy with some recipes. And as far as tools or accessories are concerned, it is probably the most inexpensive investment in your well being that you could possibly make. I mean, mine only cost me ten dollars, new, at Target! If that's still too pricey, I'll bet you could find one at your local thrift store for a couple of bucks. Of course, with the model pictured above, you have to wring out the juice manually. But there are electric models if you wish to eliminate the labor. Shop around. But do seriously consider purchasing a citrus juicer to have on hand at home. After a tall morning glass of unpasteurized, raw, living, freshly-squeezed orange or grapefruit juice, you won't have to ask why! :)

my typical breakfast

2010-01-26T15:02:00.003-07:00

"An apple a day keeps the doctor away"

I take this old mantra to heart every morning. Thus, a very typical breakfast for me consists of a raw apple, pure and simple. I always choose organic, so I feel safe about eating the fiber-dense skin. Sometimes I bite right into my selection. But usually, I opt to cut it into thin slices, just for ease of eating. On the rare, but joyful occasion, I might even make fresh apple juice! But my budget doesn't always allow for this kind of fun, except when my neighbors share their seasonal harvest with me in Autumn.

The variety pictured here is Fuji. I like Fuji. But I enjoy Gala and Golden Delicious, as well. And I'd pick a sweet apple over a sour apple any day. That's just me. But no matter which type you choose, all apples appear to be good sources of Vitamin C, fiber, low calories, and lots of pure water content.

I like starting out my day with an apple. I feel full for hours and well nourished. And for those of you who are also interested in proper food combining, it's nice to know that the fruit is digested cleanly, on an empty stomach. The apple is my regular breakfast choice, and I wouldn't have it any other way!

Simple Sushi

2010-01-18T22:13:00.004-07:00

I actually made sushi! And it was simple! Hence, the title--not very original, but very true! This dish was inspired by Minh Nguyen from her DVD "Going Raw! with Ronnie and Minh". She explains how to make sushi free of any cooked ingredients. So that's what I did! Minh suggests a final dipping sauce of nama shoyu (raw soy sauce), but since I had none, I used Bragg's Liquid Aminos, which is raw, too. I also got some personal help from my friend, Raw Oz Gal, who told me how to make cauliflower "rice"! Ingenious! And don't forget to use chopsticks; it's actually easier to eat sushi traditionally than it is to use a fork. You really should give this recipe a try! Seriously! It's fun to prepare and fun to eat! Makes approximately 32 servings or enough for three to four people.

Simple Sushi

Organic Ingredients:

a small bowl of water
four sheets of raw nori
half head of cauliflower, minced
half a cucumber, thinly sliced
half a red bell pepper, thinly sliced
1 or 2 avocados, thinly sliced
spinach (optional)
red leaf lettuce (optional)
alfalfa sprouts (optional)
Use any favorite veggies! Be creative!
Nama Shoyu or Bragg's Liquid Aminos
raw wasabi (optional)

Instructions:

Rinse all your vegetables; set aside. Cut the cauliflower into florets that will fit comfortably into your food processor and let the machine do all the work! When the cauliflower is well pulverized and grainy, like rice, set aside. Remove the curved ends of the pepper, and cut into thin strips. Peel and core the avocado(s) and cut thinly. Peel and thinly cut the cucumber, as well. Now you're ready to build! Make sure your work area is dry. Place a sheet of nori down flat and spread the cauliflower "rice" on first, staying mostly in the center but extending all the way to the opposite ends of the paper. (Leave the nori's other two ends free for rolling.) Layer in some bell pepper now; use those short strips to make a long strip down the center that follows the "rice". You can add more ingredients if you want to, like the lettuce, etc., layering in the same way. Now, let's roll this serving! Put that small bowl of water nearby. Dab your fingers into the liquid and then run them along one of the free ends of the nori. Begin rolling up all the ingredients, tucking the dry nori end under. Seal the sushi roll with the wet end. Use a large sharp knife to cut the roll into bite sized pieces. (Chances are your nori already came with pre-drawn cutting lines that you can use as a guide!) Slice gently, sawing with very little pressure, so the sushi doesn't get squashed down or pushed out of the open ends. Serve these round little bites on their sides so they don't roll away! (It's also easier to appreciate their beauty turned that way!) Now repeat the instructions until all the ingredients are used up! Don't worry if your sushi doesn't look like mine, or looks different every time--it's okay! Sushi is a work of art-- always fresh and exciting! Using individual bowls, pour an appropriate amount of Bragg's for dipping; add wasabi carefully because it's hot; a little goes a long way! If any ingredients are left over, store them in the fridge for more sushi tomorrow, or simply toss them into a salad for later. Enjoy!

Dear Vegan Friends: Please weigh in on my concern...

2010-01-17T01:50:00.001-07:00

I have a soul-nagging personal concern, and I'd like to know how my fellow vegans feel about it too. Please follow this link to my personal blog and leave me a comment. The post is brief; I hope you'll take a moment. (And I hope you won't laugh...) Your feedback will likely help me determine how I will choose to feel about future incidents that may arise.

Thank you so much! I send each of you my love...

Still think drinking milk is natural?

2010-01-14T21:51:00.003-07:00

I feel bad for the cow!

But that's the whole point!

Please boycott dairy in all its forms.

There are delicious alternatives that taste great, are better for you, and better for our bovine friends.

Come back soon for more posts about my favorite dairy-free products!

Special thanks to VegIsSexy.com for the photo and inspiration!

www.milkmyths.org.uk

Veggie Burritos

2010-01-04T21:21:00.003-07:00

There are no beans in this burrito--vegetables only! This fine meal was inspired by Minh Nguyen, from her 30 minute recipe DVD "Going Raw! with Ronnie and Minh". I'd never considered placing my typical veggie sandwich ingredients on anything other than bread, and maybe into the occasional pita pocket. But wrapping it up in a leaf of collard greens? I didn't know raw food could taste this good or look so beautiful! It wasn't even difficult to do! Minh makes a special pate to spread on the leaf, but I simply used Vegenaise and mustard. It's not 100% raw with these condiments, but it's pretty close. I specifically listed the ingredients pictured in my photos, (Thank you, Jordan, for holding my creation!) but you can use any assortment of veggies you want--whatever makes you happy! Fresh food is healthy and fun! I hope you give this raw recipe a try! Makes enough for two large wraps.

Veggie Burritos

Organic Ingredients:
4 collard green leaves, whole
1/2 head of red leaf lettuce, chopped
1/2 large cucumber, thinly sliced
1/2 red bell pepper, cored and thinly sliced
1/4 head of red cabbage, chopped
1 carrot, thinly sliced
1 avocado, sliced
1 tomato, diced
2 cups baby spinach
2 cups alfalfa sprouts
Vegenaise (optional)
mustard (optional)
dash of cayenne pepper (optional)

Instructions:
Rinse and prepare all the vegetables. Set aside. Evenly cut off the stems and very bottoms of the collard greens. Be sure to shave off any tough parts of the leaves' remaining center stems. Note: the cut ends will be the top of the wrap and the rounded edges will be folded in, like a burrito, to keep the ingredients from falling out. So when you begin building your wrap, be sure not to cover the leaves' curved edges so you can tuck them in at the end. Now, place two collard greens onto the counter, one leaf overlapping the other a little bit. If you want condiments, spread them on the leaves first. It's finally time to layer in the veggies! Pile them however you see fit, just remember not to cover the collard green's edges, excepting the cut edge. When you are done building, tuck the bottom up first, then pull one side in, then the other. You should have a cute little collard green wrap in your hands--a veggie burrito! Set aside on a plate, folded edges facing down, and make the second serving. Enjoy! (If you have any left-over ingredients, throw them into a bowl together for a side salad at your next meal, or simply rinse off some more collard greens and keep wrapping!)

Pomegranates

2009-12-28T16:07:00.004-07:00

I adore pomegranates!

But I don't get to buy these delicious delicacies as often as I'd like because they are a little pricier than other more common fruits. Yet when I do, I thoroughly enjoy it! Pomegranates have a round red exterior and an interior completely packed with individual juicy, nutty, ruby seeds, called arils. It is a fun food to eat and it's good for you! Many people like to mix the seeds into recipes, but I haven't done that. I usually eat mine as a stand-alone breakfast. It fills me up quite nicely with its rich and refreshing flavor and texture! I hope you come to love this exotic fruit as much as I do!

Pomegranates are a little tricky to prepare, but with some good tips, it's no problem at all. Here's what I like to do:

First, make sure you wear an apron. Sometimes, no matter how careful you are, those little seeds will squirt you with dark red juice. We don't want any shirt stains, people, so clad thyself with thine apron armor! :)

Next, I take a serrated knife and slice a shallow X into the top of the fruit. The cut should be about an inch down, but you can go deeper if you want. Now use those scored edges to begin breaking into the pomegranate. Simply use your hands to break the fruit into smaller pieces, exposing the tasty seeds, held in place by brittle, white, sponge-like walls.

The best tools to use to dislodge the arils are your very own fingers; any other implement will just leave you unnecessarily squirted with juice. Using the pads of your fingers, spend a few minutes and gently rub the seeds out of their cubbies. Some people like to do this step in a shallow bowl of water because the seeds sink to the bottom while the inedible pomegranate walls float to the top for easy discarding. I don't think the bowl of water is necessary, but everyone is a little different about their preferences. So if it helps you, go ahead and utilize it! In the end, throw out the white stuff and save only the seeds.

Finally, rinse the arils in a small colander. That's it! Be prepared for a taste-treat--the juicy little seeds are ready to munch! Enjoy!

Banana Nut-Butter Cookies

2009-12-10T21:37:00.006-07:00

While I was reading through a 1978 L.D.S. church pamphlet entitled, "Essentials of Home Production and Storage", I stumbled upon this recipe. And to my delight, I hardly needed to adapt the ingredients; they were already vegan-friendly! (You can't imagine how excited I was about that!) You will like these cookies! They are easy to make and bake. And the recipe is versatile! Exercise your right to go without gluten. Use your typical nut butter or try something new. Even feel free to omit the banana for a different egg substitute if you like. You can't go wrong! But I do have to say, the very best thing about this dessert is eating it! :) Yields 30 cookies.

Banana Nut-Butter Cookies

Organic Ingredients:
1 1/2 cups whole-wheat or gluten-free flour
1/2 tsp baking soda
1/4 tsp sea salt
1/2 cup vegan butter, softened (Earth Balance brand)
1/2 cup white sugar
1/2 cup brown sugar
1 ripe banana or an egg substitute equivalent to 1 egg
1/2 cup nut butter

Instructions:
It's easiest to make cookie dough with a mixing machine. I hope you have one! And remember to get your silicone spatula ready to scrape the bowls as they rotate. Let's get started! Preheat the oven to 350 degrees. In a large mixing bowl measure the flour, baking soda, and salt. Stir on lowest speed for a few moments. Set bowl aside. Next, place the butter, sugar, banana, and nut butter of your choice into another mixing bowl and set the beaters to a low speed for a minute or two. Finally, add the wet ingredients into the bowl of dry ingredients. On a low speed, mix everything together thoroughly. Roll the dough into small balls and arrange them evenly on ungreased cookie sheets. If you want, with a floured fork, press a checkered pattern into each ball. Now, bake for 9-10 minutes or until lightly brown. Cool on the sheet for another minute before removing. Enjoy!

Sweet and Sour Rice

2009-12-07T01:44:00.008-07:00

I don't usually prepare dinners that mix fruit with the meal... but what of it. This Chinese-inspired recipe makes a great garnish for rice! And the addition of crunchy chow mein noodles makes it fun! My mom has been fixing this dish ever since I can remember. I believe she modified the recipe from a page fallen out of an old Better Homes and Gardens cookbook. More recently, we gave it a few simple vegan adjustments, and that's what you'll see here. I find it interesting that while growing up, Sweet and Sour didn't appeal to me much. Perhaps it's an acquired, adult flavor, because I know I enjoy it now! Plus, it gets me away from my ordinary pasta rut; a taste of Asia is a delightful experience once in a while! To create a truly ethnic atmosphere, remember to use chop sticks! Makes enough to feed 6 hungry people, approximately.

Sweet and Sour Rice

Organic Ingredients:
2 cups uncooked brown rice
1 12 oz. bag of chow mein noodles (optional)
3 tbsp cornstarch
1/2 cup brown sugar
2 6 oz. cans of pineapple juice
scant 1/2 cup apple cider vinegar
1 tbsp Braggs or low-sodium soy sauce
1 tsp sea salt
1 20 oz. can pineapple tidbits in juice
1 green bell pepper, chopped
1 sweet onion, chopped
1 8 oz. Soy Deli brand, savory flavor baked tofu, chopped
1 8 oz. can of sliced water chestnuts (optional)

Instructions:
Before anything else, begin cooking the brown rice. It will need about an hour, so don't leave it till the end! Use the instructions on the rice box or bag to get started.

Get out a lovely bowl and empty the bag of chow mein noodles into it; this is a secondary garnish. Set aside to serve with the finished product.

This next step takes about 10 minutes. In a small, one quart saucepan, mix the cornstarch and brown sugar. Continue adding pineapple juice, vinegar, Braggs, and salt. Also, open the can of pineapple chunks and drain the juice into the quart pan, but leave the tidbits behind. Stir completely. Now cook the syrup-like mixture on high setting. A few minutes later, after it boils, turn down the heat to medium-high. Stir regularly to avoid lumps. When mixture turns shiny, it is a sign of completion; wisk 30 seconds more then remove pan from heat. Set aside.

Final step: Get out a large skillet. Fill it with the pineapple tidbits, pepper, onion, tofu, and perhaps water chestnuts, then pour the syrup mixture on top of it all. Stir together. Set the pan to high heat, just until it boils. When it does, put the lid over it and turn the heat down low until it is gently simmering. Cook another 5 minutes, then remove from stove. (Hopefully the rice is done also!) You're ready to eat; serve straight out of the skillet!

Dinosaur Salad

2009-12-04T02:28:00.005-07:00

Occasionally, I eat healthy! :) So I thought for a fun change of pace, I'd post about something fresh and wholesome. I present you with Dinosaur Salad! I call it this because it features some produce I don't think many people know about or else fail to utilize very often: Lacinato Kale (or Dinosaur Kale, as it is playfully called). This unusual vegetable appears to be a close relative of wild cabbage, and is also related to broccoli, cauliflower, collard greens, and brussels sprouts. The leaves are dense and have a strong flavor, like that of cabbage or broccoli. But Dino Kale sports more of all the good stuff, like vitamins, antioxidants, fiber, etc, than other members of it's Brassica oleracea family. Well, it looked mighty charming at the grocery store one evening, and I'd heard good things about it, so I purchased some. Even though I think most people probably cook the life out of the poor plant before they eat it, I decided to enjoy mine raw, in a salad. I don't have exact amounts for this recipe, mostly just a list of ingredients. But that's the beauty of green salads; they're a work of art--different every time!

Dinosaur Salad

Organic Ingredients:

Vegetables:
dino kale leaves, remove stems and chop
red leaf lettuce, remove stems and chop
carrots, shredded
red cabbage, chopped
sweet onion, diced
avocado, sliced
tomato, sliced

Dressing:
a squeeze of flaxseed oil
a squeeze of fresh lemon
a dash of sea salt
a dash of pepper

If you make a huge bowlful, be sure to add the dressing to your individual serving only. Plus, what you don't eat makes a healthy leftover to store in your fridge; you CAN get great nutrition while indulging those uncontrollable munching urges! How's that for a change?!

Be brave--try something new! Enjoy!

Rich Chocolate Chip Cookies

2009-11-12T23:14:00.007-07:00

I've been searching for what seems like forever (three years) for the perfect vegan chocolate chip cookie. And at the charity dinner for Ching Farm last weekend, I finally tasted them. After only the first bite--WOW! I celebrated! This very well might be it! I just had to meet the creator of such a wonderful dessert. When I discovered he was sitting just a table away, I grabbed a piece of scratch paper and a pen, then hastened to his side. His name was Rich Hawkes, a very friendly young adult and down-to-earth fellow vegan. To my delight, he was more than happy to share his recipe with me. Now I desire to share it with you! In Rich's honor, I named the cookies after him! The only thing I adapted was the flour. I use whole-wheat. It makes a darker finished product, but takes nothing from the flavor. Enjoy! Yields approximately 30 cookies.

Rich Chocolate Chip Cookies

Organic Ingredients:
Ener-G brand egg replacer, equaling 2 eggs
2 cups whole-wheat flour
1 tsp sea salt
1 tsp baking soda
1 cup vegan butter, softened (Earth Balance brand is ideal)
1 cup brown sugar
1/2 cup sugar
1 tsp pure vanilla
2 cups chocolate chips

Instructions:
Preheat the oven to bake at 350 degrees. First, in a cereal bowl, follow the equivalents and directions on the Ener-G egg replacer box for 2 eggs. Wisk well by hand and set aside. Now, if you have an electric mixing machine, use it for the remainder of the recipe to simplify things. (Remember to use a silicone spatula to scrape the sides of the bowls while mixing for a better overall consistency.) Next, use a large mixing bowl and combine on lowest speed the flour, salt, and baking soda. Set aside. Use a smaller mixing bowl for the butter, sugar, vanilla, and egg replacer mixture. Blend these wet ingredients on lowest speed. Pour wet ingredients into the large bowl of dry ingredients and mix together on a low speed setting. Now add the chocolate chips and mix again. Roll the dough into small balls and place on a baking sheet. You don't need to grease it. Place tray in the oven for 9-10 minutes. Remove from oven and let cookies cool on sheet for another 3 minutes or so. Cookies are now ready to serve warm, or cool them on a rack. Continue until all the dough balls have been baked.

Jordan's Chocolate Cake

2009-10-24T18:30:00.008-06:00

This recipe is titled in Jordan's honor. He makes it for himself, he makes it for me, he makes it for his home-teaching families, he makes it for anybody, and for any reason. I think everyone knows about his delicious cake! It's fast becoming a legend! And if you don't know about it yet, you have only to ask... he'll make one for you, too! Be sure to pair this dessert with Mommy's Chocolate Frosting, or it won't be complete! Makes 24 servings. (The picture above features the recipe cut in half--it bakes as a 9x9 cake beautifully!)

Jordan's Chocolate Cake

Recipe adapted from How it all Vegan!, page 146,
By Tanya Barnard and Sarah Kramer, 1999.

Organic Ingredients:
1 1/2 cups of whole-wheat flour
1 1/2 cups of white flour (or use wheat flour)
2 tsp baking soda
1/2 tsp sea salt
3/4 cup cocoa powder
3/4 cup vegan butter (Earth Balance brand)
1 1/2 cups sugar or dry sweetener
1/4 cup distilled water
2 tsp pure vanilla extract
2 1/4 cups plain soymilk

Instructions:
Preheat the oven on convection bake at 350 F degrees. If you have a mixer machine use it for increased efficiency! Remember to scrape the insides of the bowl with a spatula as you use your mixer. In a large bowl, combine flour, baking soda, salt, cocoa powder, and sugar and mix on lowest speed setting. Set aside. In a smaller bowl, soften or melt the butter using a microwave. Then add vanilla, soymilk, and water to butter and mix on lowest speed. Now pour wet ingredients into the large bowl of dry ingredients and mix on low-medium speed until "just mixed"; make sure there are no lumps and that batter is smooth. Lightly coat entire 13x9x2 baking dish with cooking spray before pouring batter in. Bake for 35 minutes or until toothpick comes out clean when inserted into cake center. Remove from heat and let it cool thoroughly before applying any frosting. Cuts easily into 24 pieces. Enjoy! (Our oven runs cold so we always increase the heat 25 F degrees whenever we bake. Maybe you'll need to do the same. Just know your oven! Don't be afraid to cook the recipe an extra five to seven minutes if necessary.)

Bo Urr! Corn Pancakes

2009-10-24T16:46:00.012-06:00

“Oi dearly do luv pancakers wi brekkist!”

--Grumm the mole, from Brian Jacques’ novel of Redwall, Martin the Warrior, page 310.

Jordan and I agree that many a Redwaller may have enjoyed such a "brekkist". We “dearly do luv pancakers” too, Mr. Moler! Although, it must be said that we usually eat them at dinnertime. Serve with organic vegan butter and organic pure maple syrup or any favorite jam. Makes 16 small cakes.

Bo Urr! Corn Pancakes

Organic Ingredients:
1 16oz. can of corn, drained
1 1/4 cups white flour
1 tsp aluminum-free baking powder
1/2 tsp sea salt
1 1/2 cups of plain soymilk
2 tbsp grapeseed oil

Instructions:
Pour corn into a food processor and blend until kernels are well pulverized. Set aside. Sift together the flour, baking powder, and salt. Then add soymilk, oil, and mashed corn to the dry ingredients. Stir carefully until “just mixed” (if you mix too vigorously, the pancakes won’t get fluffy!). Set stove top to medium heat. Portion out 1/4 cup of batter onto a lightly greased, non-stick pan/griddle. When the pancake center starts to congeal and bubble, flip it over and cook the other side until golden brown. Each side takes approximately 3 minutes. Repeat steps until batter is all used up. Keep cakes warm in a covered pot until ready to eat.

Naughty Nog

2009-01-20T21:04:00.007-07:00

Egg-less Egg Nog! Can you believe it? You will once you try it! Jordan and I enjoy this beverage especially during the holidays. But we call it “naughty” because it tastes so good that we want to have it all year round, (although we really shouldn't!) Makes 2 quarts.

Naughty Nog

Recipe adapted from How it all Vegan!, page 36,
By Tanya Barnard and Sarah Kramer, 1999.

Organic Ingredients:
2 1/2 cups soft tofu
4 cups plain soymilk
1 tbsp pure vanilla extract
3/4-1 cup sugar
2 tbsp pure maple syrup
1/4 tsp turmeric
1/4-1/2 tsp nutmeg
1 tsp rum flavoring
dash of sea salt

Instructions:
In a blender/food processor, thoroughly puree all the ingredients, plus just 1 cup of the soymilk, until smooth and creamy. Pour the unfinished nog into a large pitcher along with the remaining soymilk and mix with a long-handled spoon. Serve chilled and well stirred.

Spicy Garlic Toss For Noodles

2009-01-20T20:11:00.018-07:00

If you enjoy garlic, this is the sauce for you! To cut down on the spiciness, omit the cayenne and lessen the pepper to your liking. Also tastes wonderful on cruciferous veggies, such as broccoli. Makes 2-4 servings.

Spicy Garlic Toss For Noodles

Recipe adapted from How it all Vegan!, page 83,
By Tanya Barnard and Sarah Kramer, 1999.

Organic Ingredients:
4-6 cloves garlic, minced or crushed
2 tbsp grapeseed oil
1/4 cup distilled water
2 tsp Bragg's (or soy sauce)
1/2 tsp paprika
1/4 tsp dried basil
1/4 tsp dried thyme
1/8 tsp (or less) dried pepper
1/4 tsp sea salt
dash of cayenne pepper

Instructions:
In a small saucepan, sauté garlic in 1 tablespoon of oil on medium-low heat until garlic is translucent. Be careful not to burn. Add the water, remaining oil. Bragg's, paprika, basil, thyme, pepper, salt, and cayenne and bring to a boil. Simmer for 8-15 minutes. Toss with wheat spaghetti or linguine. Or serve sauce straight out of the pot if you prefer.

Faux Cheese Sauce

2009-01-20T19:03:00.024-07:00

Behold! The ability to create mac 'n' cheese--vegan style! We love this sauce on pasta, rice, baked potatoes, and just about anything. It makes a wonderful substitute in any recipe that calls for Campbell’s creamy soups. Makes 2-4 servings. (We always double it!)

Faux Cheese Sauce

Recipe adapted from How it all Vegan! page 79,
By Tanya Barnard and Sarah Kramer, 1999.

Organic Ingredients:
1/2 cup nutritional yeast
3 tbsp whole-wheat flour
4 tsp cornstarch (or arrowroot powder)
3/4 tsp of sea salt
1 cup distilled water
1 tbsp grapeseed oil
2 tsp Dijon mustard

Instructions:
In a small saucepan, whisk together the yeast, flour, cornstarch, and salt. Add the water and oil and continue to whisk thoroughly. Stir over medium heat until sauce becomes thick, then stir in the mustard. Heat for 30 seconds more and serve. (An end note: flaxseed oil adds another delicious dimension to this sauce. But heat destroys this delicate oil, so don't put it in the pot. To your individual portion, add a liberal squeeze or two of flax oil. We hope you like it as much as we do!)

Padawan Pancakes

2009-01-20T13:45:00.016-07:00

I am Jordan’s pancake apprentice; add to that a healthy dash of our Star Wars obsession, and a very appropriate title is born! This is a no-fail, fast, fantastic breakfast recipe! It also makes great waffles! Be sure to use the wheat flour for the ultimate flavor experience. Serve with organic raw peanut butter and organic pure maple syrup. Makes 20 small cakes.

Padawan Pancakes

Recipe adapted from How it all Vegan!, page 44,
By Tanya Barnard and Sarah Kramer, 1999.

Organic Ingredients:
1 cup whole-wheat flour
1 cup white flour (or another cup of wheat flour)
1 tsp baking soda
1 tsp aluminum-free baking powder
2 1/2 cups plain soymilk
2 tbsp grapeseed oil
dash of sea salt

Instructions:
In a large bowl, sift the flour, baking soda, and baking powder together. Add the soymilk and oil and mix together carefully until “just mixed” (if you mix too vigorously, the pancakes won’t get fluffy!). Portion out about 1/4 cup of batter onto a lightly greased, medium-heat, non-stick pan/griddle. When the pancake center starts to congeal and bubble, flip it over and cook the other side until golden brown. Repeat steps until batter is all used up. Keep cakes warm in a covered pot until ready to serve.

Merciful Meatless Sloppy Joes

2009-01-20T10:05:00.015-07:00

This burger mix is merciful because no cows were harmed in the making! Most every Fourth of July, Jordan and I share this delicious dinner with the entire family. But that doesn’t stop us from enjoying it all year round! For maximum fun, eat the meal outside under a shady patio or deck! Be sure to serve it on top of organic whole-wheat toast! Makes 3-6 large helpings.

Merciful Meatless Sloppy Joes

Recipe adapted from How it all Vegan!, page 112,
By Tanya Barnard and Sarah Kramer, 1999.

Organic Ingredients: (two part)

Tomato Sauce:
4 tbsp grapeseed oil
1 small onion, chopped
4 cloves garlic, minced
1 6oz. can tomato paste
2/3 of a 28oz. can of diced tomatoes (or 2 large tomatoes, chopped)
1 tsp sea salt
1 tsp dried basil
1 tsp dried oregano
1/4 tsp pepper

Everything Else:
1 cup boiling distilled water
1 1/2 cups TVP (textured vegetable protein)
1 medium onion, chopped
1 tbsp grapeseed oil
1 medium green pepper, chopped
remaining 1/3 of the 28oz. can of diced tomatoes (or 1 large tomato, chopped)
3 tbsp of sweet-pickle relish
2 tbsp of Bragg's (or soy sauce)
1 1/2 tsp chili powder
dash of cayenne pepper
dash of allspice
dash of sea salt

Instructions:

Sauce: In a blender/food processor, blend together the oil, garlic, tomato paste, diced tomatoes, salt, basil, oregano, and pepper until you reach the desire consistency. Set aside.

TVP: In a medium size bowl, pour the boiling water over the TVP and set aside for about 15 minutes.

Everything Else: In a medium size saucepan, sauté the onions in oil on medium-high heat until translucent. Lower heat to medium and add the peppers, remaining diced tomatoes, relish, Bragg's, chili powder, cayenne, allspice, salt, and sauce. Simmer for 5 minutes. Add TVP to saucepan and stir together. Simmer on medium-low heat for another 20-30 minutes.

Easy Mild Chili

2009-01-20T09:21:00.012-07:00

Using canned beans is what makes this recipe easy. But dry beans are delicious, and we use them frequently. Savor this stew on a cold winter night! Makes 6-8 large servings.

Easy Mild Chili

Recipe adapted from How it all Vegan!, page 101,
By Tanya Barnard and Sarah Kramer, 1999.

Organic Ingredients:
1 medium onion, chopped
2 medium carrots, chopped
1 tbsp grapeseed oil
6 cups of pinto beans (or whatever types of beans you may have available)
1 28oz. can of diced tomatoes (3 1/2 cups)
1 6oz. can of tomato paste
1 12oz. can of corn (1 1/2 cups)
3/4 cup of cooked brown rice
1 tbsp chili powder
1/4 tsp of black pepper
1 tsp of curry powder
2 tsp of sea salt
2 cups of vegetable stock (from bouillon or homemade)

Instructions:
In a large pot, sauté the onions and carrots in oil on medium-high heat until the onions become translucent. Add the remaining ingredients and stir together. Simmer on medium-low heat for 40-60 minutes, stirring occasionally.

(If you're using dry beans: the night before your chili dinner, measure 3 cups of beans into a colander, rinse, then pour into a large container and cover generously with distilled water. Place the beans in the fridge to soak overnight. They should double in size. You may need to add more water, so check the beans occasionally. The next day, strain the excess water off the beans. Place soaked beans in a large pot and cover with tap water, close to a 3:1 ratio. Turn the heat to high until the water begins to boil, then turn down to medium-low heat. You don't need to cover the beans, but you will need to keep an eye on them, stirring occasionally, and adding water, as it gets low. It will take 2-3 hours to cook the beans. They should be very soft and beginning to fall apart. Lastly, use the colander again to strain the extra liquid off the beans. Congrats! The hardest part is complete. Your beans are now ready to use!)