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.

Vegan Lasagna - Hell Yeah!

Let me preface my latest post containing a recipe with the fact that our vegan way of eating has been going pretty well in the past few months.  I haven't posted anything since April (geez, where did the time go??), and I know I had a rant (or two) about the struggles of staying in a plant based eating mode.  It has gotten easier, plus we are flexible and when out either at a restaurant or a party or dinner at friends' we simply go with the flow while doing our best to eat mostly vegan style.  It has been an adventure.  And, I have become a bit lazy and less than experimental in the last few months, so it is time to dust off the cookbooks and stop eating salad, chili, veggie soup and quinoa pasta with marinara most of the time!  Mind you, those meals are absolutely wonderful…but we need more variety (or at least I do).

Hence:

VEGAN LASAGNA

Before baking

1 can cannelloni beans (or navy beans or any white bean)
1 medium or larger sliced (lengthwise) zucchini 
4 sliced Roma tomatoes
spinach
no-cook lasagna noodles
oregano
parsley
garlic powder
nutritional yeast (optional)
8 x 8 pan

Preheat oven to 375 degrees.  Or, follow directions on lasagna box.

Using a food processor (or blender or fork) mash the beans after rinsing. This bean mixture will replace the ricotta cheese.  Add oregano, parsley and garlic powder to taste.  If using nutritional yeast (gives a slightly cheesy flavor), add a little less than 1/4 cup.  Mix well.  If too stiff add a few drops of water and continue mixing.  

Layer as you normally would, using the mashed bean mixture as a ricotta replacement and making sure you use plenty of marinara sauce.  Cover the top with marinara sauce and cook for about 35 minutes until bubbly and a fork goes through it easily.  Let set for about 10 minutes or so.  Heat up a small amount of extra sauce to put over each piece, if desired. 

Serve with salad and crusty bread.  Mangiare!

Fresh out of the oven!

BTW, this is even better 2 or 3 days after sitting in the fridge while the flavors all meld together.

Well Hello "Mac 'n Cheese"!!

Since changing to a plant-based diet back in late September of 2011, eating meals with comforting cheese has been a thing of the past. I think I've mentioned before that I miss cheese most of all, even more than meat. So, a couple of months ago I decided to make a "mock" macaroni and cheese casserole and had high hopes that it would be at least tasty enough to enjoy eating. Not. No way. Big disappointment. Lots of work and high fat ingredients (like raw cashews) and the hubs and I took a couple of bites and that was it. At that point I had decided that I would never again eat mac 'n cheese unless it was one of those few times I may veer briefly from the plant-based diet.

Then came Chloe Coscarelli. I have reviewed a few of her recipes found in her new cookbook, Chloe's Kitchen, and all have been really good. I decided to give her "Best Ever Baked Macaroni and Cheese" (page 127) recipe a try. Keep in mind it doesn't have cheese, but instead uses nutritional yeast, which brings a mellow, cheesy flavor to recipes. But more than that, Chloe has combined just the right ingredients together.

I added chopped broccoli and the results were so yummy. Both the hubs and I went back for seconds, and this morning I ALMOST reheated some to eat for breakfast! The one thing my husband wished for was more moisture, and I agreed it could be a tad bit moister, but by no means was it dry. Next time I will cook 3/4 box of elbows instead of the full box, and that should result in a more moist result.

On Chloe's website there is a version of this recipe that doesn't call for baking in the oven…more of a boxed mac 'n cheese replacement. That version may appeal more to the kids in your life. Click here if you'd like to give it a try: Vegan Mac 'N Cheese.

Interestingly, this recipe includes chopped broccoli, while the baked version in the cookbook does not. So, either way, chopped broccoli is a fabulous addition and provides some veggies in an otherwise no-veggie recipe. I'm actually thinking the "cheese" sauce would be good in other recipes, or even as a sauce for side dishes of veggies.

Now I have another very worthwhile recipe for my growing binder of plant-based meals! I would prepare and serve this to any guest…and may just take it to the next pot luck we attend.

Monday, Monday

No recipe this time. I am sick and have been for several days. This is a post that is more reflection than anything...so read on.

I get several "free" magazines in the mail. Health, Whole Living, Shape, Reader's Digest, Prevention, and I'm pretty sure there is another one or two that I can't think of right now. These issues are an unfortunate result of unused airline miles that will never really build into enough for free tickets, yet the airline feels compelled to give them anyway...in the form of free magazines...which I have taken full advantage of! I say "unfortunate" because I would much rather the airline double or triple my miles and allow me a ticket because all those magazines build up and lay in piles until I finally spend some time reading them. Then I save many of them because they have some good stuff I want to keep and use someday in the future. Except that day rarely comes and the magazines still sit in piles here and there (and everywhere) unused and whatever I wanted to save them for is lost on me now. Something I've decided is I will no longer order free magazines. There are maybe 2 or 3 that I really enjoy, so if I feel the need I will simply order (and pay for) those issues.

Something I have noticed about all these magazines is that they seem to go through cycles. And at times, it appears they are in sync with each other and what they will focus on in their issue. Often (90% of the time) the trend, of course, is LOSE WEIGHT - FAST!, get in shape in 15 minutes (or less!), what foods are healthiest to eat now, how to lose weight without dieting, the no-exercize diet, etc. Then there are the beautiful, shapely, most often young, and perfect models/celebrities on the cover...and the story behind their awesome abs and bikini bodies. More importantly, how YOU can look like them if you only adhere to their vigorous workouts and dietary plans. Did I mention these models/celebrities are airbrushed, computer enhanced, and pretty much perfect looking on the pages of said magazines? Sigh. What's a woman to do? These above observations have also played heavily on my decision to "give up" paper magazines. They all basically say the same things, and those who put themselves out there as health based often hawk the unhealthy and quick fix solutions to weight loss and shapely bodies. This, I don't understand. I guess it sells magazines, but then again I think print magazines are struggling since a couple of the subscriptions I have I never did order and they just seemed to show up in my mailbox one day and kept coming. Hmmm. Perhaps they send a year's worth and then hope for a renewal?

I've also been rethinking our "veganish" way of eating for these last 6 months. I definitely find it is beneficial, but have to admit here that I am also struggling with it at this point. Not just the food choices...but the inability to be able to simply throw together a quick, tasty and satisfying meal. Making vegan meals is a long and often complicated deal, and no matter how quick and easy a recipe claims to be, I have come to believe it isn't possible in the vegan world. Too many veggies to chop or cut, too many ingredients necessary to whip up a REALLY good tasting meal, and often those ingredients are just not...well...palatable for me.

For instance, tempeh is a "processed" form of soy beans. You can look it up online to find various descriptions and photos of it. I admit I've only cooked with it one time, but found it to be kinda weird in consistency (I could tell that from the way it looked), and the meatless loaf I made with it came out a bit strange although it wasn't horrible. Still, when I put all that effort into making a meal, I want it to taste good and feel good in my mouth! I realized that the next time I prepare this loaf, I need to actually put that tempeh into the food processor and mash the living daylights out of it, and perhaps then I will find it more appealing in the loaf. There are many ways to use tempeh in cooking, but really when I read some of the recipes and see the photos of them made into a meal, I am not made to feel like I want to consume it.

The vegan/vegetarian world has many substitutes for meat and cheese. The common mantra is, "If one thing doesn't work then go try something else." Well, I'm not sure I'm going to be up for continually buying new foods and trying to make meals that are just not worth it to me. Recently, I often fix a meal and then when I sit down to eat it, I am just not thrilled and don't even feel compelled to finish it. This coming from a "foodie", who has always enjoyed food and loved to eat. Well, maybe this is a foolproof road to weight management!! Hey! I could be on the cover of one of those magazines! They could include a couple of my recipes that will encourage pushing the dish away before the meal is finished!!

Eating out in restaurants (not to mention parties/pot lucks/cook outs, etc.) has become a real challenge. We recently spent a weekend in San Diego to visit my husband's family. Normally, we don't have problems there because our stay is relatively short and we seem to make do with choices when eating out. And we eat out 90% of our meals during these visits, just due to necessity. This stay was one day longer than usual, and for some reason it was very difficult to find meals or foods to order that would not only ease our hunger but give us some eating enjoyment. How much salad can one person eat in 3 days? Same with pasta...I LOVE pasta with tomato sauce, nice crispy crusted bread, etc., but it really isn't good to eat several meals of that in a row. Chips are real good, but I don't want to eat them all the time...same with french fries. Soups would be great, but many are laced with copious amounts of cheese and made with beef or chicken broth. One meal I had was tossed salad (a really crappy one, with iceberg, a couple pieces of tomato and not much else, while being drenched in dressing.) and a baked potato and broccoli on the side. Would have loved to add some kind of protein, like beans, but nothing on the menu indicated they had something like that to order. I am also tired of having to ask 20 questions of the waitstaff. Is there cheese in this? Can I order this without the cream sauce and chicken? What do you have available for a vegan diet? Many times they are most helpful, but often I can tell they end up frustrated and wishing we never walked into the place. Makes me want to leave a 30% tip.

Now, I don't want to dis the whole vegan/vegetarian lifestyle (I've also got issues with telling people I'm "vegan" rather than saying I eat a plant based diet...who I am shouldn't be defined by how I eat!) and I'm not saying I'm giving up on it (the hubs isn't going to let me, anyway...he seems quite content, although is also considering some modifications to our way of eating to get some balance and perhaps more energy.) but it ain't easy, folks.

We are considering going to a holistic, natural foods nutritionist and having a meal plan built around what our desires are (if we even know them) for a healthy and energy giving "diet". We originally began this venture into veganism for health reasons...future health concerns that might pop up...after watching a couple of movies about plant based diets and just how detrimental eating meat and dairy products can be to good health over time. I have since also learned about the awful processes that bring that meat and those dairy products to our tables, which is not something I'll go into here, but I will say that knowledge has also given me more desire to continue on in a plant based eating path. I do want to enjoy eating and be able to prepare healthy, whole foods based meals to bring to our table, and to share with others. It may mean a bit of compromise and allowing ourselves to eat a little dairy and meat occasionally, but focusing on eating plant based meals for the most part. Healthy eating is our goal, using foods that are appealing and good for us, and that will promote good health in our futures.

It's all about balance, folks.

Vegan Cupcakes!!

I made chocolate cupcakes with creme frosting today, using a recipe from Chloe's Kitchen (page 205). I made things simpler and frosted them without putting the creme inside or the chocolate ganache on top. They are delicious and I can honestly say one would never know they are vegan cupcakes. I would not hesitate to serve these anytime. And they are relatively easy to make, which is a bonus.

I bet you didn't know that replacing eggs with vinegar in cake recipes is one way of making them vegan or dairy free. Yep, it's true. And the vinegar taste bakes off so you never taste it!

Voila!

My version doesn't look nearly as fancy as Chloe's, but it sure did taste yummy!

I think I'm going to try making her Thin Mint Cookies next...a vegan version of the popular Girl Scout Cookie!

Cookbook Ramblings

I recently bought Chloe's Kitchen - 125 Easy, Delicious Recipes for Making the Food you Love the Vegan Way. The author, Chloe Coscarelli, is the first vegan cook to win "Cupcake Wars" with a vegan cupcake! This is her very first cookbook. I found her online (somehow) and had read her website, which has plenty of recipes posted there: Chef Chloe

Actually, I found out about Chloe's new cookbook through her website and promptly pre-ordered it after reading through some of the delectable recipes on her website. And the best part is, the ingredients are mostly common and easily found in any supermarket, and many are usually found in most people's pantries. There are only a few staples that she recommends buying special and having on hand for her vegan recipes, but even those I easily found at my local natural markets or even in the natural foods sections at the supermarket.

And so....I began cooking my way through Chloe's Kitchen and prepared her recipe for Vegetable Biryani (page 172). The flavors are strong and delish, and quite a change from what we are used to savoring, it being a dish popular in India. Unfortunately, I did not have a couple of the spices needed, but I decided to go ahead with it and make substitutions. So, the next time I make it, I need to be sure I have all the proper ingredients, because I know it can make a world of difference. I also added red kidney beans as an extra source of protein. There were plenty of leftovers, as well!

Vegetable Biryani

Today, I decided to make the Hot 'N' Crusty Farmers Market Panini from the recipe on Chloe's website. Again, I was missing an ingredient or two, and I don't have a stove top grill pan or a panini press, so I improvised. Even so, the panini was delicious, savory, and VERY filling. Her recipe says it serves 4-6, and I got 2 large panini sandwiches out of it, one for me one for the hubs. I am sure that anyone would love this for a meal, vegan or not!

Hot 'N' Crusty Farmers Market Panini

Next up: one of Chloe's wonderful looking vegan desserts or cakes. Not only is her "Cupcake Wars" championship cupcake recipe in her cookbook, but there are additional recipes for sweets and cakes on her website! I have a serious sweet tooth and am thrilled at the prospect of being able to bake and eat sweets occasionally and not worry about just what some of the ingredients are! I am hoping to get some cupcakes made tomorrow and will be sure to share my results.

Who said eating vegan is boring? With Chloe in my kitchen (and on my laptop), I can't imagine ever being bored with choosing to have a plant-based diet.

By the way, Ms. Coscarelli has been appearing on many TV shows, as well as holding book signings at bookstores across the US of A. If you haven't heard of her yet, you will...trust me. She is taking the vegan cooking world by storm and I cannot wait to see what her next cookbook will include!

Happy St. Patrick's Day!!

Vegetable Pot Pie (Vegan Version)

Well, its been a while since I've posted a recipe or just meanderings. I have to say I have gotten somewhat bored with cooking and trying to put together delish meals that are meat and cheese free. We all get bored and unexcited about food once in a while, and the last month or so has been my time. So, I'm planning on digging in and finding more recipes to try in my two new cookbooks, as well as the new one I'm about to receive from Amazon (hopefully soon).

Below I am posting a recipe for Veggie Pot Pie, which I have wanted to make for a while now and finally did so last night. Although I became frustrated and stressed out a bit while making the crust, in the end it turned out quite nicely and was delicious! Two things I will remember for next time (and there WILL be a next time): 1. Use my food processor to make the pie crust dough and 2. Add more veggies. I have not yet used my food processor to make crust, so it didn't occur to me until I was almost done struggling with the darn thing and trying to make it cohesive. Next time, I will definitely use the food processor. And, while I did put lots of veggies in the pie, I still could have added more and it would have been even more delish, filling and satisfying.

Vegetarian Pot Pie (Vegan Version)

Use a deep dish pie plate or a casserole dish of similar size.

Filling:
3 cups vegetable broth
1/3 cup of flour (approximate) or use corn starch
Chopped Vegetables: broccoli, zucchini, corn, green beans, carrots, cauliflower, etc. I didn't measure but I'd say probably around 4 cups.
Parsley, Thyme, Savory, and/or any other herb/spice you like. Again, no measurements, I just add them in small increments until it looks/smells or tastes about right.
1/2 teaspoon (or more) of minced garlic

Crust:
2 cups of flour
1/2 teaspoon salt
2/3 cup margarine, softened (I used Earth Balance Soy Free)
5-6 Tablespoons of water

Preheat oven 425 degrees. Pour vegetable broth into saucepan heat until just boiling. Using a whisk, stir flour slowly into broth until thickened. (This takes a while, so be patient.) Add the herbs, spices and garlic and turn down to low.

Crust: Mix flour and salt together and cut in margarine with a pastry cutter or use food processor, until dough looks crumbly. Stir in water with a fork. Roll dough into a ball and divide in half. Roll out one half and put into bottom of pie plate. Roll second half so it is ready for use once the pie ingredients are added. Add veggies to pie plate and spread out evenly. Pour thickened sauce over veggies and cover with top layer of pie crust. Seal edges and trim, as necessary. With a sharp knife, make 3 small slits in top of crust for steam to escape. If desired, cover edge of crust with aluminum foil to prevent excess browning, and remove foil 15 minutes before done.

Put on middle rack of oven and bake for 35-40 minutes, or until top of crust is lightly browned.
Remove from oven and let rest for 5-10 minutes. Enjoy with a small green salad, or, if you did not put potatoes in the filling of the pie, make garlic mashed potatoes and serve on the side.

My husband, Anthony, enjoying his THIRD serving!

Bon appetit!

Vegan Pizza Revisted

Wow. Tonight I made THE most delicious pizza I've had since becoming a vegetarian/mostly vegan. This is so good...crispy crust that isn't too thick, and of course it can be made with cheese and all the traditional toppings, if you so choose. BUT, my version really was yummy with my homemade pomodoro sauce, lots of veggies and soy mozzarella.

Crust recipe from Robbie's Recipe Collection

Thin Crust Pizza Dough

.25 oz. packet active dry yeast

1/4 tsp. granulated sugar

3/4 cup 110 degree water

1 3/4 cups all-purpose flour

1/2 tsp. salt

-Preheat oven to 450 degrees.

-In small bowl dissolve yeast and sugar in water; allow to rest for 8 minutes.

-In a separate large bowl, combine flour and salt.

-Pour yeast mixture over flour mixture and mix well with

a heavy spoon.

-Turn dough onto a floured surface and knead for 2 minutes.

-Spray pizza stone or pizza pan lightly with olive oil spray.

-Place dough on stone/pan and working from the center spread

out to cover most of the area, leaving just a slight edge showing.

Finishing the pizza

-Spread a light to medium layer of sauce on dough.

-Sprinkle soy mozzarella (I use Soy Sation) on sauce, then layer

veggies. I used sliced zucchini, chopped grape tomatoes,

chopped broccoli, fresh baby spinach. Top with a light sprinkle

of soy mozzarella. Sprinkle with oregano and spray lightly with

olive oil.

-Cook in 450 oven for 12-15 minutes, or until crust is lightly

browned. Let sit for a couple of minutes before cutting.

Be sure to check on the pizza often during the last 3-4 minutes of cooking, and adjust the time accordingly.

I used a pizza stone, which does cook a bit differently than a pan, but I'm almost sure the crust will be crisp no matter what it is cooked on.

Feel free to use your own toppings. I am not a fan of making pizza dough from scratch, only to be disappointed by soggy, chewy pizza. I will only make my pizza using this recipe from now on, it's that good! Enjoy!

"I'd gladly pay you Tuesday for a hamburger today." - Wimpy

Happy New Year!

This post is about hamburgers...of the lack thereof.

Pre-vegetarian days, I wasn't a person who lived to eat hamburgers. Sure, I enjoyed a good burger now and again...and avoided the usual fast food burgers. Now that there are some very delicious fast food burgers out there, I do miss enjoying the wonderful taste and experience of eating one.

I have tried my best to find a substitute. Realizing that there would be no vegetarian/vegan substitute for a really good burger...I was hoping there would be some sort of replacement that would be "good enough" to enjoy even though not made from meat. I don't think it is possible, though.

I've made black bean burgers (mushy & unattractive to both the eye and the taste buds), as well as had them in restaurants. I've made garbanzo bean burgers (not as mushy but kind of tasteless, depending on what you add to them). I've purchased and eaten Dr. Prager's California Veggie Burgers, as well. All in all, Dr. Prager's wins for me. You'd think homemade would be the best all around...but not so. Of course, I could be doing something wrong, but since I follow recipes exactly I really do think in this case pre-prepared wins the day. And really, I'm thinking of just skipping the whole veggie/black bean/other bean burgers because if I don't enjoy the food, then what's the point? I'd rather eat a plateful of roasted veggies with rice on the side.

All those vegetarian/vegan food bloggers and cookbook authors out there who offer very elaborate and detailed recipes for burgers not made from beef can try as they might to convince me that theirs is the BEST. I'm not buying it.

So, I just gotta say that if I'm going to eat a burger...then it isn't going to be a veggie burger. And it will be a very delicious and worthwhile burger. For sure.

Shepherd's Pie, Veg Style

I'm all about comfort food, especially during the winter. This Shepherd's Pie is a combination of several recipes I found, as well as having my own touches. The beauty of it is that anyone can tweak it...add certain veggies, leave out others, etc., to make it a cold weather comfort meal that the whole family will enjoy. Served with warm crusty bread and a small salad, this is sure to be a family fave. My husband loves it, and goes back for seconds every time. The mashed tater topping can be made however you usually make mashed taters. I used 4 large potatoes and substituted almond milk for cow's, and used 3 cloves of roasted garlic all mashed up and added while mashing. I did not add the Pinto or Red Kidney beans, but I will the next time.

Veggie Shepherd's Pie

Veggie Shepherd's Pie

Mashed garlic potatoes (about 4 large, prepared as you like)

1 cup cauliflower, chopped

1 cup broccoli, chopped

1 cup zucchini, sliced

1 cup yellow squash, sliced

1/2 cup frozen corn

1/2 cup frozen peas & carrots (or 1 cup frozen sliced carrots)

1 cup frozen Italian green beans

1 can Pinto or Red Kidney beans, rinsed (optional)

1 onion or shallot, chopped

1 can vegetable broth

2 Tbls. EVOO

Salt, pepper, basil

1/4 cup cold water & 2 Tbls. corn starch

Pre-heat oven to 375 degrees.

Heat EVOO in a large frying/saute pan, add onion/shallot and saute for 5 minutes. Add all vegetables, except peas & carrots (or just carrots), salt, pepper, basil, and any other herbs/spices you wish. Saute, stirring often, for approximately 10 minutes. Add vegetable broth and stir. Let simmer for a few minutes while making Garlic Mashed Potatoes (or you could make the potatoes ahead of time). Whisk the corn starch into the cold water. Slowly pour corn starch/water mixture into the veggie/broth mixture and stir. Add peas & carrots (or carrots), Pinto or Red Kidney Beans, and stir. Bring to a soft boil and stir until thickened (a very short amount of time).

Place veggie/gravy mixture into large casserole dish, and top with Garlic Mashed Potatoes. Place casserole on cookie sheet or put aluminum foil under casserole, in case it simmers over. Cook uncovered in oven for 30-35 minutes. Serve with crusty bread or rolls, add a small side salad if desired.

Mmmm good!

Vegetable Gravy

Yes, you read that correctly...there IS such a thing as vegetable gravy! Who knew? I always thought you HAD to have meat or poultry in order to make a yummy gravy, or any gravy at all. Turns out that isn't true, luckily for me. My husband is a major gravy fan and I have visions of him liking the veggie meals I prepare, yet not being totally happy because he could never (gasp!) have gravy again. I found several versions online and came up with my own version. You can use my recipe as a base and tweak it to suit your tastes and desires. Isn't that what yummy cooking is all about, after all? Preparing meals that you and your family will eat!

A word about nutritional yeast: it is not the kind you use to make bread dough. It is a yellowish, flaky product, and has a slight cheesy scent and taste. It is used often in vegetarian/vegan recipes to thicken and flavor without using cheese.

I also added about 1 tsp. of Gravy Master, which I really like using in soups, stews and gravies. Next time I make this gravy, I will likely eliminate the soy sauce and use just Gravy Master.

Vegetarian Gravy

1-2 Tbls. EVOO

1/4 cup chopped onions or shallots

1 tsp. minced garlic

1-2 tsp. nutritional yeast.

2 Tbls. corn starch

1/4 cup cold water

1-2 tsp. light soy sauce

1 can vegetable broth

1/4 tsp. dried sage

1/4 tsp. salt

Black pepper (to taste)

Heat EVOO in a medium saucepan over medium heat. Add onion and garlic and saute about 5 minutes. While that is sauteing, mix cornstarch with fork into the cold water. Stir until smooth. Using whisk, add to pan the cornstarch mixture, nutritional yeast, and soy sauce, stirring with whisk to form a smooth paste. Gradually whisk in the broth, season with salt, pepper and sage. Bring to a boil, reduce heat and simmer, whisking constantly. Continue to simmer and stir for about 5 minutes or until thickened.

Obviously, you can add various seasonings and also a little water or more broth if it ends up a little too thick. This is delicious over roasted veggies and rice. It would also be a great addition to vegetarian Shepherd's Pie. I will share that recipe some time soon!

Shamless Plug

My oldest son, who is a wonderful cook of many things yummy, produces his own internet cooking show. It is called "Menu From Mars". Go find it (menufrommars.com) and enjoy watching his unique way of cooking...from ribs and wings (no, he is not vegetarian or vegan) to barbeque sauces and canning. Learn from him and you will find that you also can cook wonderful foods. He also has a Facebook page by the same name...go "like" him!

Anyway, he called me today and suggested that instead of roasting my veggies in the oven, I may want to go buy myself some Mesquite wood chips at a local big box store and use them on my backyard grill to smoke the veggies. I think that is a mighty fine idea, and even though I don't have any wood chips yet, I do believe I'm gonna go and grill me up some veggies out there this afternoon. Because, as I've said before, you can never have enough roasted or grilled veggies on hand.

Major yum.

Pomodoro Sauce and Random Thoughts About It

I made pomodoro sauce today. Some people may think this is something difficult and special...well, it IS special, but difficult? No. Pomodoro simply means tomato. So, it is yummy tomato sauce without meat. And, although you can buy marinara sauce in a jar, making pomodoro sauce is so easy you will wonder why you ever bought jar sauce. I am posting two pictures of the sauce above...one is close up so you can see the garlic chunks. I have previously made this with minced garlic from a jar, and it has been just great. However, I decided to roast a bulb (several cloves) of garlic the other day and use that in this batch of sauce. I will not know just how yummy this is until we eat it on a plateful of pasta, but I did taste it and I can say I am looking forward to a full helping of it!! So, the recipe includes the roasted garlic, but for the purposes of keeping things simple and easy, go right ahead and use minced garlic from a jar. I will post a recipe for roasting garlic in a day or two. It isn't hard and you can find out how to do so online, so if you would rather not wait for me, go for it!

Pomodoro Sauce

1 28 oz. can of crushed tomatoes

1 16 oz. can of chopped tomatoes, partially drained

2-3 Tablespoons of Extra Virgin Olive Oil

1 small to medium shallot, chopped

2-3 Tablespoons Dried Basil (or fresh if you prefer)

1 bulb (several cloves together) of roasted garlic, chopped and/or mashed

Sea Salt

Black pepper

Heat EVOO in a sauce pan on low/medium and add chopped shallots. Saute shallots for 3-4 minutes, add chopped garlic. Saute for a mere 1-2 minutes, just until the garlic's fragrance is released. Add Basil, stir and continue to saute for another 1-2 minutes. Turn heat down to low and add tomatoes. I mashed a few small cloves of the roasted garlic and added now. Stir well, cover and simmer for a hour, stirring occasionally. Uncover and continue to cook on low for approximately 30-45 minutes, to reduce liquid. Stir now and then. When the sauce is thickened and rich looking, remove from heat.

I would make this a day or two before you plan to eat it. Everything tastes much better once the flavors sit and meld together a day or two. BUT, if you have your heart set on it, go ahead and enjoy it immediately after preparing it!

Mangiare!!

Pizza, Pizza!

The way I now prepare pizza is below in my first "official" recipe on this blog. You can do it your way, however you like it or feel you would like it. You can even make your own pizza crust, or use some pre-made crust. That being said, the purpose of this is to encourage no cheese, no meat...so be brave and give my way a try. Consider it an adventure in eating. As you can see, there are now several "print" buttons at the bottom of the post/recipe. Not sure why there are 3, but at least now you can print what you wish to...haven't figured out if I can make it just print the recipe, but it is what it is, for now. Bon Appetite!!

Pizza, Vegan Style

Olive Oil (or canola) spray

"Flat Out" wrap*

Tomato sauce - marinara, pomodoro, Ragu (whatever you like)

Roasted veggies (remember that recipe?)

Sliced tomato

Soy Mozzarella (I use Lisanatti Soy-Sation) (optional)

Herbs & spices

Preheat oven to 350. Spray the top of the Flat Out wrap and put directly onto oven rack. Cook for 7 minutes. Remove from oven and spread tomato sauce, then mozzarella, then roasted veggies all over the top. Sprinkle herbs and spices on, then put back into oven directly onto rack and cook another 7 minutes.

Remove carefully with a large spatula and place on plate. Cut into three pieces, eat and enjoy!

*"Flat Out" is a brand name of a sandwich wrap that I eat a lot. You could possibly use any large tortilla, but we have tried several and "Flat Out" is our fave.

Note: You can add olives, garlic, or whatever else you'd like as a topping. You also can use regular mozzarella or whatever cheese you would like.