A Delicious, Nutritious Day!

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

Brandi's Chik'n Enchiladas

My friend, Miss Brandi, better know 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 these 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?

While lingering at my dad's house 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. Being aware of what would be served and knowing my husband and I would likely be the only vegans present, I brought along some animal-free patties.  I wanted to blend in with the festivities and not compromise my compassion.  (Well, I blended in so well that many family members, including my step-mom, 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. We see each other fairly regularly, and this is the first time I can recall that he ever asked me anything about my being vegan in all the 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 begun.  It was like the elephant in the room had finally been acknowledged in some small way.  How liberating!

Feeling caught a bit off guard by the question from my meat-and-potatoes father, after a brief pause I shared the first and foremost explanation I could think of.  It could have been better, it could have been worse, but it was honest.  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 to that effect.  I could have given any number of good answers but that was the one resonating with me at the moment. 

There's honestly nothing more to the tale, other than 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." But 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.

"Mauve"lous Miso Soup

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 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
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, and Bragg's.  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!

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! 

"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!

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! 

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!

Sweet and Sour Rice

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!

Merciful Meatless Sloppy Joes

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:
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 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 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 a little water 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

Using canned beans is what makes this recipe easy. 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
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 paste (curry powder can be substituted)
2 tsp of sea salt
2 cups of vegetable stock

Instructions:
In a large pot, sauté the onions and carrots in stock 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.