My husband & I on our anniversary last year.

Oh, and our little dog, Bentley, too!

Well...it has been ages since I've posted anything here.  I'm ashamed of myself.  It is nothing but laziness and lack of motivation, I can assure you.  

Having just updated a few small things in my profile, I discovered that we (my hubby and I) have been eating vegan (90% of the time) for over 3 years.  I just can't believe it, and I feel accomplished!  We feel good, look good (well, we are slim and as long as we move, as in exercise, we stay slimmer and more in shape and have less aches and pains) and are looking forward to my hubby's retirement in about 6 months.  After which we will figure out what that life will look like and then begin making grand plans for travel and staying as healthy and in shape as we can!  We wish to experience life after retirement, not wind down and glide through to the end.  It's about the journey, right?  Besides, we will have lots of time to go visit our kids, who are living in all different states...and we can go and stay, and stay...LOL.  Just kidding, kids!  ;)  Our grandson is going to be 16 this year, and soon enough will be graduating high school.  Now, I really can't believe THAT!

I do have some additional recipes to post on here...will do so in the coming weeks and months, as long as I can stay motivated.  Not like I'm too busy...I just get so distracted.  By things that aren't important.  You know...I'm sure you do, too.

I also need to begin making new dishes, experimenting more with this plant based eating we do...plus I might throw on a couple of reviews of especially yummy pre-made foods I find along the way.  I've got a few favorites, and I'm unsure of whether it is unlawful or whatever to do reviews without the companies' permission, but I think as long as I include a link to their website, then all will be well.  I've done that in the past (go read my previous posts...there are quite a few!) and so far, so good.

Happy New Year!  Eat healthy! Move that body!  Even walking is great exercise, especially if you do nothing right now...moving a little is much better than not moving at all!  Be intentional!  Find a way to be good to you and your body.  For me, I know that God wants the absolute best for me...body, mind and spirit...and I try to focus on that to guide me through into being all I can be.  I'm not always successful in following through, but hey I do try.  Plus, I don't want to be a helpless, weak and grumpy old lady that my kids may get saddled with taking care of.  

Onward and upward!  

New Vegan Lasagna

Hot from the oven!

Well, it is has been quite a while since I've posted any recipes.  To be truthful, I lost my cooking mojo and have had no motivation to find and try new recipes.  But, I've just tried a lasagna that is based on a non-vegan recipe a friend sent along to me, and it came out wonderful!  I had to change up one major ingredient…cheese, of course, but the result was better than any previous lasagna I have made.  This could also be made with gluten free lasagna noodles, but I used Barilla Oven Ready, which I believe is perfect for any lasagna…however, they DO have egg, so if you are a stickler, then go with whatever noodle is eggless.  (We are not so strict that we don't overlook an occasional egg or milk ingredient within an ingredient I use in a recipe.)

Spinach Lasagna with Tomato Sauce

26-30 oz. frozen chopped spinach

2 Tablespoons Extra Virgin Olive Oil

1 small yellow onion, chopped small

5 garlic gloves minced (or 3 teaspoons of chopped garlic from a jar)

1/8 teaspoon red pepper flakes

2 (28 oz) cans crushed tomatoes

Salt and pepper

3 Tablespoons dried basil

2 (15 oz) cans cannellini (white kidney) beans

I package vegan mozzarella style "cheeze" shreds (I use Daiya)

1/2 cup nutritional yeast

2 Tablespoons ground flaxseed + 6 Tablespoons hot water (egg substitute)

12 no boil lasagna noodles

Microwave frozen spinach in large covered bowl until completely thawed, about 15 minutes, stirring halfway through.  Squeeze spinach dry using a dish towel or whatever is easiest.  Reserve about 1/3 of the spinach "juice" for use in the bean mixture.  (You can also defrost the spinach in the fridge overnight and warm up the reserved juice after squeezing.  In retrospect, I would do this because it was very difficult trying to squeeze a towel full of HOT spinach.)  Pulse spinach in food processor until ground, 8-10 pulses, scraping bowl as you go, if necessary.  Transfer spinach back to bowl and set aside.

Heat oil in large saucepan over medium heat and add onion and cook until softened, about 5 minutes.  Stir in garlic and red pepper flakes and cook about 30 seconds.  Add canned tomatoes, 1/2 cup of the spinach, 1 teaspoon salt and 1/2 teaspoon pepper and cook uncovered until slightly thickened and reduced, about 15-20 minutes.  Stir in about half of dried basil and let sit.

Using a whisk, mix together the ground flaxseed and hot water and let sit for about 5 minutes until thickened.  This replaces egg that would normally go into the ricotta mixture, which is now the bean mixture.  (Confused yet?  :)

Drain and rinse cannellini beans and put into the food processor. Add reserved 1/3 cup spinach juice and process until smooth.  Add remaining basil, flaxseed/water mixture, nutritional yeast, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and pulse until mixed together.  

Preheat oven to 375.  Place 1 1/4 cups tomato sauce in bottom of 13 x 9 inch pan.  Cover with 1/3 bean mixture,  1/2 cup mozzarella "cheeze" shreds and 1 1/4 cups of sauce.  Continue layering finishing with 3 lasagna noodles, sauce and remaining mozzarella "cheeze" shreds.  Cover with foil (spray with oil on the side that will be touching lasagna) snugly and cook for 40 minutes. Remove foil cover and cook for additional 10 minutes or so. Remove from oven and let set on a rack for 20 minutes before cutting.

Enjoy with a small salad and some warm crusty bread.  

Delicious dinner!

Simple Pleasures

A recipe that is simple, yet artisanal in flavor and presentation.

Fresh Tomato Slices with Basil

1 plump, red tomato, room temperature (for best flavor)

Several fresh basil leaves

EVOO

Freshly ground black pepper

Salt

Slice tomatoes about 1/2-3/4" thick and place on a flat plate.  

Drizzle or spray (using an oil "mister") EVOO all over tomato slices.

Grind the pepper over the slices, use your own judgment and taste for amount.

Sprinkle with salt (I use Himalayan pink salt mostly, it tastes amazing and has good stuff in it)

Slice or cut thin strips of fresh basil and place all over tomato slices.

Let sit for 15 minutes or so.

Eat with abandon and enjoy the lovely flavors.

That is all.

Veggie Roast - By Popular Demand!

I came across a great recipe yesterday on Facebook, but it had chicken.  So, I decided to omit the chicken, and add another veggie or two.  Here is my version, which was very delicious!

Veggie Roast

Asparagus
Broccoli
Baby potatoes (or new potatoes), cut in half
Cabbage wedge
1/4 cup EVOO

Seasoning mix:
2 teaspoons dried basil
1 teaspoon dried oregano
Salt
Freshly ground pepper
Garlic powder

Preheat oven to 375°.  Arrange all the veggies into a 9x13 pan (see photo above).  Brush or drizzle EVOO all over then sprinkle the seasoning mix over all.  Cover with foil and roast for 1 hour.  Check to see if potatoes are done, then uncover and continue to roast for 10 minutes.  

You can leave out the cabbage, add fresh green beans or even zucchini or yellow squash.  Slice easily cooked veggies a bit thicker than you normal would, in order to not overcook.  You could even add sliced onion, if that appeals to you.  The veggies should have caramelized areas on them and the asparagus tastes especially yummy being cooked this way.

I served this with quinoa cooked in veggie broth, and you could also use rice.  It was really yummy…my husband and I ate the whole pan full!!

Vegan Stuffed Cabbage Rolls

In the quest to find more interesting recipes, I've latched onto stuffed cabbage, vegan style.  I guess it is more of a vegetarian style, since I don't think cheese or dairy is used in making traditional stuffed cabbage - or, Galumpkis.  

I'm not sure if this is Polish or Italian or something in between.  I probably have eaten stuffed cabbage 4 times in my entire life, so it isn't like I love it, but it caught my eye and…well, all I know is that I took some recipes I found online and used them as guidelines for what I will end up with. Or, what my husband will end up with for dinner.  ;)   I have never made this before in any shape or kind…could be interesting.

Anyway…here's the recipe and a picture or two for your viewing enjoyment.

STUFFED CABBAGE - GALUMPKIS

Ingredients

1 large head of green cabbage

Filling:

1 can of black beans (Traders Joe's Cuban are already seasoned and ready to go)

1 cup of cooked quinoa or brown rice

1 small chopped zucchini

Leftover corn (optional)

Carrot shreds (optional)

2 cloves of garlic, minced

Minced or chopped onion

Parsley

Paprika

Salt & pepper

Scant amount (or pinch) of allspice

Lemon juice (optional)

Sauce:

Any marinara sauce…make your own, buy your favorite brand.  I use Trader Joe's Fat-Free Marinara in a can.  Not only is it delicious, but I can add more garlic and basil and make it taste even better.

Now, on with the show...

Fill a large pot (large enough to cover the cabbage with water) with water and bring to boil.  Cut out as much of the hard core/base of the cabbage as you can.  Remove any obviously yucky or loose outer leaves.  Submerge the cabbage in the boiling water and as the leaves begin to soften and loosen, remove with a fork or tongs.  Be careful not to tear them.  Place them, one by one on a large plate or into a large bowl of cold water.   This took much less time and effort that I thought it would.  In fact, it was relatively easy and quick.  You should end up with 8-10 (maybe 12) good sized leaves, gradually diminishing in size.  Once cooled, carefully cut out the thick part of the stalk on each leaf.  Shred or chop the remainder of the cabbage head to include in either the filling or the sauce.

Mix black beans, zucchini, and whatever other veggie you'd like to include (I put corn in there because I had a small amount left over in the fridge), garlic, onion, etc., into a pan to cook.  Let simmer, stirring now and then, for about 15 minutes.  UPDATE HERE:  Mash about half the bean mixture and mix it up with the whole beans.  It will aid in having everything hold together better when cutting and eating the finished product.  Add quinoa/brown rice and let sit and cool a bit.

When you are ready to begin assembling your rolls, turn oven on to 350° to preheat.

Let's Roll!

Place one leaf (I started with the largest and worked my way down) on a large plate curved side down, so it looks sort of like a cup.  Place about 1/3 cup of the filling in the middle just above where you cut out the thick stem.  To begin rolling, turn each end up and across the filling, sort of at an angle across each other, turn in the sides then continue on with rolling up until you almost reach the top.  Take the top gently and turn it over onto the rolled cabbage leaf and place on a plate "seam" side down.  Or, have your baking dish already prepared (I did) with some sauce in the bottom and just place each rolled leaf right into the dish as you finish it.  If you have trouble with the rolling part, try looking online for video.  It is hard to describe doing, and once you do one or two you sort of get your own groove on as to how you get it done.  As you roll smaller leaves, you reduce the amount of filling accordingly.  Once the baking dish is filled with rolled cabbage, mix some of the shredded/chopped cabbage into the sauce and stir.  Pour the sauce over the top, covering the rolls.  Cover and cook for approximately 35-40 minutes, until bubbly.

Covered with sauce.

All cozy and tucked in.

Serve two on a plate, along with crusty bread or a side salad…or whatever you'd like!  I'm thinking these, like so many other dishes I've made, will be even more delicious as leftovers in a couple of days.

Dinner is served.  And it is delicious!

How to Make a Tasty Sandwich - Gourmet Sandwich Shops, Take Note

I've got to say, ordering a good vegan sandwich while out and about is next to impossible.  There are a select few restaurants in town that make a good vegan sandwich, but still they are hard to come by.  I had a particularly bad experience the other day while joining a friend at a local "gourmet" sandwich shop.  I had eaten there several times prior to changing to a plant based diet, and although their sandwiches then were ok, I was never quite convinced they were "gourmet".  

My sandwich, when they eventually got my order correct (after 3 tries), was lackluster and bland, with hardly any veggies, but about 3 inches of sprouts in it.  A wasted $8 and change, for sure.

Now I feel compelled to share MY version of a great vegan sandwich.  Which I make at home regularly.  It is delicious, filling, and well worth the effort.  

Veggie Sandwich - Hold the Mayo

Bread - preferably healthy bread of the whole grain type, or if you prefer, gluten free.

Hummus - store bought or homemade.  I always eat Sabra brand hummus since it is yum and natural.

Tomato - the bigger and rounder, the better, but any tomato will do.

Cucumber

Arugula - or any other leafy green that appeals to you.

Pickle

Basil leaves (optional)

Sprouts (optional)

Spread hummus onto both slices of bread.  Use as much or as little as you wish.  Begin layering starting with cucumbers, then a nice thick slice(s) of tomato, add a little salt & pepper here if you wish, then finish with arugula (or whatever leafy green you've chosen).  You could slice the pickle and put it on the sandwich, but I enjoy mine on the side.  Adding the basil and/or sprouts is up to you, I don't normally add them, but occasionally enjoy doing so.  Cut the finished sandwich, add some chips or potato salad on the side and enjoy.  When I first began constructing vegan sandwiches it was a bit of a challenge and I'd end up with a mess but it was still edible.  I've become somewhat of an expert at it now, so practice makes perfect on just how you should layer and put together your masterpiece!  I also use gluten free breads, which tend to be much smaller slices so that makes it more of a task in order to include all the ingredients in a neat pile.

This is a complete lunch.  Vegetables, protein (hummus), grains and a taste that is very worth eating.  There are many variations to this theme, including roasting slices of zucchini or yellow squash to layer on there.  Your imagination is all you need!

 My "gourmet" sandwich, complete with hummus and arugula.

Lunch time!

Soup's On!

Our weather here in So. Arizona has been nothing short of wintery.  Our usual chilly winter temps of 50's or 60's during the day, dipping down into the upper 30's or low 40's during the night have not been typical, due to a cold front.  Several nights of temps in the 20's and even teens, along with daytime temps of 40's at best, have brought on wonderful longings for hot comfort meals, electric blankets and cuddling.

Vegetable soup is very versatile and recipes for veggie soup beg to be customized…almost demanding that you put your own special touches into the mix and make it your own!  I made creamy veggie soup this afternoon.  (Minus the cream, of course.  The secret is in the use of an emulsion {or stick} blender.)  As it cooks I can smell the wonderful aroma of all the vegetables cooking together along with the parsley and bay leaf.  Mouth watering good!  This is a new recipe…I usually take a recipe I find online and tweak it to what I have on hand, which I did today, as well.  The difference today is that I did not add canned chopped tomatoes and I did add white potatoes.   This has resulted in a very rich and delicious blend.  This recipe is vegan and, since no flour was used to thicken it, gluten free.

Time to eat!

Creamy Vegetable Soup

2 Tbls. EVOO
3-4 Cloves fresh garlic, sliced or chopped
Chopped onion (approx. 1/4 cup)
Chopped green bell pepper (approx. 1/4 cup)
3 medium white potatoes, cut into small pieces (Russet will do, but a waxy one is better. Try
    Yukon Gold or New potatoes.  They hold up much better in soups and are creamier when blended.)
1 medium zucchini, chopped
Handfull of shredded carrots
1 cup or so of cut up fresh broccoli
Kale - however much you want to put in.  Cut it up into small pieces
Frozen peas
Frozen corn
Frozen green beans
Any vegetable you have on hand that you want to throw in
1 can of Cannellini (or other white or light bean) beans, drained & rinsed
3 cans or 2 cartons of vegetable broth
parsley (a generous portion), dried or fresh
Salt & Pepper to taste
1 large bay leaf (or two smaller)

The amounts of veggies I used are approximate.  Sometimes I just put whatever is left in the bag, and/or I grab what I have fresh and just cut up some and decide that is enough.  It doesn't really matter as long as it is chock full of many veggies!  Spinach would be a good addition if you don't have kale, but use fresh spinach, not frozen.

Put EVOO into a large soup pan or dutch oven.  Heat up a bit and add garlic.  Let garlic cook a minute or so until the aroma is evident, then add onion and green pepper.  Sauté about 3 minutes, stirring.  Holding back the kale and frozen veggies, add all the other veggies one at a time, stirring in between additions.  Add some salt & pepper and sauté, stirring often to keep it from sticking.  Sauté for about 5 minutes on medium heat, or until the veggies look like they are slightly cooked and smell good.  Turn the heat up and keep stirring for  another couple of minutes to slightly sear veggies.  Add broth, frozen veggies, parsley, beans and bay leaf.  Add more salt & pepper if desired.  Stir well.  Cover and let cook on medium for 30-45 minutes, checking to make sure it is simmering.  Take lid off and continue simmering until some of the liquid has cooked off.  Using a slotted spoon, remove about 1 1/2 cups of veggies ONLY and put in a separate bowl.  Using an emulsion (or stick) blender, blend until pulverized thick and creamy.  Return the creamy veggie mixture to the soup pot, stir well and allow to simmer uncovered, for an additional 30-45 minutes, or until the soup is thickened or until you can't resist the smell and have to dig in.  I wanted a thicker soup, so I simmered it uncovered for about an hour, stirring (and tasting) often.

Serve with hot crusty bread and/or a small salad.  Perfect for a chilly winter night.  Tasty!

** This soup was absolutely delicious.  My husband raved about it, and I have to say it is the best I've made so far.  If you like soup, please try it.  You will not be disappointed! **

Beginnings of a great soup.

Halfway to thick and creamy.