Brandi's Italian Stuffed Shells

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!  

Thank you, Brandi, for the inspiration! 

My New Favorite Snack!

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!

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! 

Tell me how you feel...

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...

"Tuna" Salad Sandwich

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

Miso Happy Soup

My blogging friend, Michal, 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 for the inspiration, "Earth Muffin!"  Makes four full bowls.

Miso Happy Soup

Organic Ingredients:
4 cups distilled water
1/8 cup Bragg's Liquid Aminos
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, 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

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 swapped the oil ingredient for applesauce. I also added an extra fourth cup of sugar because I thought the muffins could stand to be a little sweeter, but you could cut it back if you like.  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 applesauce
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, applesauce, 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!

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!

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!

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 

Tacos Grandes

I call this recipe "Tacos Grandes" in my own dubious honor... Whenever I layer a taco together, I eagerly pack it so full of deliciousness that I can hardly lift it to take a bite without half the contents falling out! I mean, just look at the picture--look at the size of that thing! It sure did taste good though!  My eyes are just bigger than my stomach, I suppose. One of these days I'll get my big, fat taco problem under control and rename it "Los Taquitos Poquitos." Until then, enjoy!


TACOS GRANDES

Ingredients:
your favorite soft taco wraps, corn or wheat
leafy greens, chopped
tomatoes, diced
avocado, sliced
corn kernels, frozen or canned
black beans, canned or cooked fresh
your favorite vegan burger "meat"
your favorite taco seasoning
ketchup
salsa

Instructions:
Heat your taco wraps in the microwave or on the stove. Cut the veggies. Warm the corn and the beans. Cook the "meat" according to the packaging. Then layer in the ingredients to your liking. Roll it up (if you can!) and enjoy. Easy-peasy!

I love this book!

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!

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!

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

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

"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

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 blogger 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!

Veggie Burritos

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 Follow Your Heart's 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

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

While I was reading through a 1978 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 a powder 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!