Ok-so tonight I made the Veganomicon black bean-vegetable soup! Soooo freaking delish! And let me tell you, I have had NO luck till now with vegan black bean soup. It always wanted chicken stock or sour cream or something else. Or it was too spicy! This recipe is perfection! Please buy Veganomicon right this minute! You won't be sorry. Every recipe I've ever made is amazing! And tonight I fed it to 4 carnivores, who LOVED it! I served mine with cilantro, avocado, lime and brown rice.
I also made one of my own recipes:
Sweet potato home fries
Peel several sweet potatoes
Chop into large chunks
Drizzle with grapeseed oil, or your favorite. I like grape because it is so mild and allows the flavor of the potatoes to really shine.
Toss with garlic, pressed, sea salt, and pepper!
Bake at 400 for 20 minutes. Toss and bake another 20 or so.
Ta Da!!! Super yum!!! I baked 10 potatoes for 9 people tonight.... There are no leftovers! Bummer... I even had to tell the 14 year old, hey leave some for everyone else! Because he tried to take half of the pan before anyone else had a chance.
Monday, October 10, 2011
Sunday, October 9, 2011
Not So Pretty, But sooooo Yummy!
My first time making home made pasta! It's so freakin good, I will never want to buy boxes of hard pasta again. Kids and hubby agree.... Uh oh... There will be dinner anarchy if I buy boxes of pasta again.
First: I made my dough in a Bosch mixer. If you want to make dough, it's really the only way to go. Add water to the bowl about 1/4 of the way up.
Add a little salt. Add a couple of scoops of flour. Turn on the mixer.
Second: carefully continue to add flour till the sides of the bowl start to come clean.
The amount varies according to weather. Then allow the dough to knead for about five minutes.
Third: allow the dough to rest for a few minutes on the counter.
Break into workable hunks, and put on a floured surface.
Fourth: using a rolling pin, roll the dough flat, adding flour as needed.
ImPORTANt: allow dough to rest about 30 seconds between rolling. This allows the gluten to form. You can then roll it as thin as you wish. Resting between each pass or two of the roller.
Fifth: sprinkle with flour, and roll jelly roll style. Use a knife to cut thru all layers. Line up the kitchen slaves, I mean helpers, and start unrolling!
Have a large pot of boiling water at the ready. Plop in the noodles and stir immediately to prevent clumping. They will cook quickly. Test for doneness. Cook in batches.
Top with whatever you have handy!
My favorite sauce version is: 2 qts home canned romas, garlic, onion, red wine, baby bellas, braggs liquid aminos, and fresh basil thrown on top at the very end.... o man that is one ugly pictue, BUT YUMMY!!!! the 14 year old had four servings.....
First: I made my dough in a Bosch mixer. If you want to make dough, it's really the only way to go. Add water to the bowl about 1/4 of the way up.
Add a little salt. Add a couple of scoops of flour. Turn on the mixer.
Second: carefully continue to add flour till the sides of the bowl start to come clean.
The amount varies according to weather. Then allow the dough to knead for about five minutes.
Third: allow the dough to rest for a few minutes on the counter.
Break into workable hunks, and put on a floured surface.
Fourth: using a rolling pin, roll the dough flat, adding flour as needed.
ImPORTANt: allow dough to rest about 30 seconds between rolling. This allows the gluten to form. You can then roll it as thin as you wish. Resting between each pass or two of the roller.
Fifth: sprinkle with flour, and roll jelly roll style. Use a knife to cut thru all layers. Line up the kitchen slaves, I mean helpers, and start unrolling!
Have a large pot of boiling water at the ready. Plop in the noodles and stir immediately to prevent clumping. They will cook quickly. Test for doneness. Cook in batches.
Top with whatever you have handy!
My favorite sauce version is: 2 qts home canned romas, garlic, onion, red wine, baby bellas, braggs liquid aminos, and fresh basil thrown on top at the very end.... o man that is one ugly pictue, BUT YUMMY!!!! the 14 year old had four servings.....
Saturday, October 8, 2011
Vegan egg replacers: egg replacement in baking
Vegan egg replacers: egg replacement in baking
Here is a link to an article about how different egg replacers work in different baked goods: hello, useful!!!
I've definately used some of these before, however, in an effort to stop buying things in boxes, I googled DIY ener-g egg replacer.
Here is a link to an article about how different egg replacers work in different baked goods: hello, useful!!!
I've definately used some of these before, however, in an effort to stop buying things in boxes, I googled DIY ener-g egg replacer.
Friday, October 7, 2011
Soups On!!!
Curried Lentil, white bean and Cauliflower Soup
A super healthy soup that is very soul satisfying and tummy filling. The fam loves it. And I feel good feeding it to them.
1 large onion, chopped
4 to 6 cloves garlic, minced
1 cup brown or green lentils, rinsed
4 large celery stalks, diced
3 to 4 cloves garlic, minced
2 bay leaves
2 cups white beans or white potatoes
One 16-ounce can salt-free diced tomatoes, undrained
2 teaspoons good quality curry powder, or to taste
1/2 teaspoon ground turmeric(optional)
Pinch of nutmeg
2 1/2 cups finely chopped cauliflower pieces
2 cups finely chopped fresh spinach leaves
2 tablespoons minced fresh cilantro(optional)
Juice of 1/2 lemon or 1 lime!
freshly ground pepper to taste
Heat a soup pot with a little broth or water. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
Add the lentils, celery, garlic, and bay leaves. Cover with 6 cups water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
Add the beans, tomatoes, and curry powder, and simmer about 10 to 15 minutes. Add the cauliflower and simmer until the lentils and vegetables are tender, about 20 minutes longer.
Stir in the spinach, cilantro, and lemon juice. Adjust the consistency with more water as needed, then season with pepper. Simmer over very low heat for another 5 minutes. Serve at once or let stand for an hour before serving, then heat through as needed.
A super healthy soup that is very soul satisfying and tummy filling. The fam loves it. And I feel good feeding it to them.
1 large onion, chopped
4 to 6 cloves garlic, minced
1 cup brown or green lentils, rinsed
4 large celery stalks, diced
3 to 4 cloves garlic, minced
2 bay leaves
2 cups white beans or white potatoes
One 16-ounce can salt-free diced tomatoes, undrained
2 teaspoons good quality curry powder, or to taste
1/2 teaspoon ground turmeric(optional)
Pinch of nutmeg
2 1/2 cups finely chopped cauliflower pieces
2 cups finely chopped fresh spinach leaves
2 tablespoons minced fresh cilantro(optional)
Juice of 1/2 lemon or 1 lime!
freshly ground pepper to taste
Heat a soup pot with a little broth or water. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
Add the lentils, celery, garlic, and bay leaves. Cover with 6 cups water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
Add the beans, tomatoes, and curry powder, and simmer about 10 to 15 minutes. Add the cauliflower and simmer until the lentils and vegetables are tender, about 20 minutes longer.
Stir in the spinach, cilantro, and lemon juice. Adjust the consistency with more water as needed, then season with pepper. Simmer over very low heat for another 5 minutes. Serve at once or let stand for an hour before serving, then heat through as needed.
Thursday, October 6, 2011
All Gone Granola Bars
Here it is! My vegan altered recipe for granola bars!!! Hooray!!!
As you will see by the photo, I double this recipe, and my five children and hubby demolish the pan in no time at all! They really are that yummy, and not
super sticky sweet. And my kids do not feel so left out walking by all the prepackaged junk in the grocery store. These taste better than that, anyway- so my 99 percent vegan children inform me!
All Gone Granola Bars
Ingredients
2 cups old-fashioned rolled oats
1 cup raw sunflower seeds
1 cup coarsely chopped almonds
1/2 cup wheat germ
1 tablespoon cinnamon
1/2 cup brown rice syrup
1/4 cup dark brown sugar
1 teaspoon coconut oil
2 teaspoons vanilla extract
1/2 teaspoon sea salt
1 1/2 cups dried fruit, cranberries, chopped dates, and raisins
Directions
Grease a 9 by 9-inch glass or stone baking dish and set aside. Preheat the oven to 350 degrees F.
Spread the oats, sunflower seeds, almonds, cinnamon and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.
In the meantime, combine the brown rice syrup, brown sugar, coconut oil, vanilla extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week... If they last through the day!!!!!!
As you will see by the photo, I double this recipe, and my five children and hubby demolish the pan in no time at all! They really are that yummy, and not
super sticky sweet. And my kids do not feel so left out walking by all the prepackaged junk in the grocery store. These taste better than that, anyway- so my 99 percent vegan children inform me!
All Gone Granola Bars
Ingredients
2 cups old-fashioned rolled oats
1 cup raw sunflower seeds
1 cup coarsely chopped almonds
1/2 cup wheat germ
1 tablespoon cinnamon
1/2 cup brown rice syrup
1/4 cup dark brown sugar
1 teaspoon coconut oil
2 teaspoons vanilla extract
1/2 teaspoon sea salt
1 1/2 cups dried fruit, cranberries, chopped dates, and raisins
Directions
Grease a 9 by 9-inch glass or stone baking dish and set aside. Preheat the oven to 350 degrees F.
Spread the oats, sunflower seeds, almonds, cinnamon and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.
In the meantime, combine the brown rice syrup, brown sugar, coconut oil, vanilla extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week... If they last through the day!!!!!!
Wednesday, October 5, 2011
Why Don't You Try-O Some Pico de Gall-O!
My only reason for living: pico de gallo.
Two versions, no measurements.
The first is called:
Hurry up with the pico, man, the movie is already starting!!!
(for this version, just chuck it all in the blender)
The second is called:
Proper Pico for company
(for this version chop everything into cute little cubes, and let sit in the fridge for a little bit)
The only difference is VERY important....
USE ONLY HALF THE ONION in version one!
So...
Here are the ingredients, the amounts are purely personal!
However, I will put the values that I typically use for a large bowl.
1 bag of Roma tomatoes
1 bunch of cilantro, rinsed very well and chopped
6-10 cloves of garlic, diced super fine
1 small lemon, juiced
1 serano pepper, diced super fine
1 small yellow onion, diced super fine (use half of the onion for the blender version)
1/2 tsp salt, or to taste
Adjust any and all of these ingredients according to your personal preferences!
Everyone I've ever made this for, loves it. I even keep some aside, without seranos, for my sister in law...she says it's good...but...why?![]()
Words to the song by Trout fishing in America
Chorus:
Pico de gallo, you oughta give it a try-o
Even if you're from Ohio, it'll get you by-o.
don't get it in your eye-o unless you want to cry-o
So come on, don't be shy-o, eat some pico de gallo!
It's got jalapenos, I reckon y'all have seen those.
They're kinda hot for gringos and probably flamingos.
Just add some tomatillos, onions and cilantro,
Lime juice and tomato, you got pico de gallo!
Chorus
It was Cinco de Mayo, and I was down on the bayou
With my good friend Venus de Milo,
We were watchin' Hawaii Five-O
She wanted some French fry-o's, or maybe apple pie-o
And I said why, oh, why-o? We got pico de gallo!
Pico de gallo, you oughta give it a try-o
Even if you're from Ontari-i-o, it'll get you by-o.
don't get it in your eye-o unless you want to cry-o
So come on, don't be shy-o, eat some pico de gallo!
So come on, don't be shy-o, eat some pico de gallo!
Two versions, no measurements.
The first is called:
Hurry up with the pico, man, the movie is already starting!!!
(for this version, just chuck it all in the blender)
The second is called:
Proper Pico for company
(for this version chop everything into cute little cubes, and let sit in the fridge for a little bit)
The only difference is VERY important....
USE ONLY HALF THE ONION in version one!
So...
Here are the ingredients, the amounts are purely personal!
However, I will put the values that I typically use for a large bowl.
1 bag of Roma tomatoes
1 bunch of cilantro, rinsed very well and chopped
6-10 cloves of garlic, diced super fine
1 small lemon, juiced
1 serano pepper, diced super fine
1 small yellow onion, diced super fine (use half of the onion for the blender version)
1/2 tsp salt, or to taste
Adjust any and all of these ingredients according to your personal preferences!
Everyone I've ever made this for, loves it. I even keep some aside, without seranos, for my sister in law...she says it's good...but...why?
Words to the song by Trout fishing in America
Chorus:
Pico de gallo, you oughta give it a try-o
Even if you're from Ohio, it'll get you by-o.
don't get it in your eye-o unless you want to cry-o
So come on, don't be shy-o, eat some pico de gallo!
It's got jalapenos, I reckon y'all have seen those.
They're kinda hot for gringos and probably flamingos.
Just add some tomatillos, onions and cilantro,
Lime juice and tomato, you got pico de gallo!
Chorus
It was Cinco de Mayo, and I was down on the bayou
With my good friend Venus de Milo,
We were watchin' Hawaii Five-O
She wanted some French fry-o's, or maybe apple pie-o
And I said why, oh, why-o? We got pico de gallo!
Pico de gallo, you oughta give it a try-o
Even if you're from Ontari-i-o, it'll get you by-o.
don't get it in your eye-o unless you want to cry-o
So come on, don't be shy-o, eat some pico de gallo!
So come on, don't be shy-o, eat some pico de gallo!
Tuesday, October 4, 2011
Monkey Flip
When I was in high school, I worked at a health food shop called Hercules Flip. I was a smoothie barista. My favorite smoothie was the Monkey Flip.... I've simplified it since then....but it is just as yummy!
Monkey Flip
1 c vanilla soy milk
1 c water
1/2 c peanut butter (the just peanuts kind, no salt, tastes the best)
2 frozen bananas
Put the liquid and peanut butter in first
Give it a whirl
Then put in the bananas one at a time
Blend till smooth! Yummmm
And this is for my no bananas hubby:
Fruit Smoothie
add:
1 c soy milk
1 c water
Blend
Add one at a time, blending after each addition:
1/2 c of each: frozen blueberries, frozen peaches, frozen strawberries.
Monkey Flip
1 c vanilla soy milk
1 c water
1/2 c peanut butter (the just peanuts kind, no salt, tastes the best)
2 frozen bananas
Put the liquid and peanut butter in first
Give it a whirl
Then put in the bananas one at a time
Blend till smooth! Yummmm
And this is for my no bananas hubby:
Fruit Smoothie
add:
1 c soy milk
1 c water
Blend
Add one at a time, blending after each addition:
1/2 c of each: frozen blueberries, frozen peaches, frozen strawberries.
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