BANKRUPT VEGAN

Gluten-Free Hot Fudge Brownies

2012-01-09T12:42:00.000-08:00

Okay, I know this picture looks like a plate full of steamy hot you-know-what, but trust me, it's really a plate of gooey awesomeness. Hear me out...
I have yet to bake a single recipe in the New Dawn Kitchencookbook that I haven't gone ga-ga over, and this one is no exception. As usual, I craved a sweet treat. And my daughter was begging me to make a bowl of buttercream frosting for her to eat. Ummmm... I don't think so! My pantry is seriously looking deserted right now, so I wasn't sure what - if anything - could really be concocted from the confines of it's barren recesses. So, I started digging through my cookbooks to see if I had any remotely viable options, and after a few minutes of leafing through cookbook pages, I stumbled across the 'Hot Fudge Brownies' recipe in Dawn Grey, PhD's fantastic (but self-published and therefore not widely known) cookbook New Dawn Kitchen: Gluten-Free, Vegan, and (easily) Sugar-Free Desserts. It was the strangest recipe for brownies I've ever made. And I will admit that I was very skeptical when I was pouring boiling water over raw sugar and cocoa. I even exclaimed once, "What the hell am I making?!" But it turned out oh-so-scrumptious. When I took it out of the oven, the crusty top was pulsing with the hot fudge underneath, and little bubbles of fudge were popping in the cracks. It looked like a dream. I could only wait about five minutes before I had to dig in and taste it. Yes, I burned my tongue. Please try to exhibit more self-control than I did. The cookbook recommends that this be served warm, so I was just following instructions. Yes?

"2 cups All-Purpose Gluten-Free Flour
1/2 cup granulated sweetener (I used organic white sugar)
3/4 cup powdered cocoa
4 tablespoons baking powder
1 teaspoon salt product (I used fine sea salt)
1 cup chocolate milk product (I used Silk chocolate soy milk)
1/4 cup oil (I used canola)
1 tablespoon vanilla extract
3 1/2 cups boiling hot water, divided
2 cups packed brown granulated sweetener (I used brown sugar)

Preheat oven to 350 degrees.
In a large bowl, combine flour, white sugar, 4 teaspoons cocoa, baking powder and salt. Stir in milk, oil, and vanilla until smooth.
Spread into two 9x9" square baking pans (I used one 9x13" pan, lightly coated with baking spray). Combine brown sweetener and remaining cocoa into a separate bowl until blended, then sprinkle over the two pans equally.
Pour 1 3/4 cups hot water over each pan. For hot fudge effect, do not stir.
Bake for 35-40 minutes, until toothpicks come out clean. Rotate pans after 20 minutes. (I forgot to rotate - didn't seem to hurt.)
Best served warm with mock whipped cream or non-dairy ice cream."
Makes about 15 brownies.

NUTRITION INFO (per brownie):

Calories: 244 / Total Fat: 5.1g (Saturated Fat: 0.6g, Polyunsaturated Fat: 1.2g, Monounsaturated Fat: 2.4g) / Cholesterol: 0mg / Sodium: 559.8mg / Potassium: 192.4mg / Total Carbohydrates: 61.9g (Dietary Fiber: 3.2g, Sugar: 47.2g) / Protein: 2.9g

The Gluten-Free Vegan

Flying Apron's Gluten-Free & Vegan Baking Book

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A Big Fat Bowl of Comfort

2012-01-07T13:01:00.000-08:00

Today has just been one of those crappy, ho-hum days where my sick, grumpy daughter is puking on everything in sight and the best thing on TV is Satan's School for Girls, starring Shannon Doherty (which, I'll admit, I am watching with perverse fascination). My cat's are whining. My kid is whining. Now I'm whining... I finally decided "enough is enough!" So, I set out to make some good old-fashioned comfort food. Sadly, my larder is pretty bare, but after a little digging I managed to piece together a delicious, and very nutritious, chili. And I'm happy to say that it turned out great! I'm working on my second helping as I type. Try it out - it's seriously good for what ails ya. Now it's time to go make some cupcakes and take a nap...

1 14-ounce package Ground Beef-style Gimme Lean, cubed
2 tablespoons oil
1 25-ounce can garbanzo beans, drained
1 15-ounce can kidney beans, drained and rinsed
2 kidney bean cans of water
1 28-ounce can diced tomatoes, drained
1 8-ounce can tomato sauce
1 vegetable bullion cube (no MSG)
1/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon chili powder
Pinch of cayenne pepper

In a cast-iron or non-stick skillet, heat the oil over medium, then gently brown the Gimme Lean on all sides. No need to be methodical with this, just keep tossing it all around with a spatula until all pieces are nice and brown and slightly crispy on the outside.
In a large pot, place all remaining ingredients. Stir well and heat to boiling.
Reduce heat to medium-low. Add Gimme Lean, stir well, then cover.
Allow to simmer for about 20 minutes.
Makes 8 servings.

NUTRITION INFO (per serving):

Calories: 244.9 / Total Fat: 5.2g (Saturated Fat: 0.8g, Polyunsaturated Fat: 1.6g, Monounsaturated Fat: 2.3g) / Cholesterol: 0mg / Sodium: 855.3 / Potassium: 250.8mg / Total Carbohydrates: 35.8g (Dietary Fiber: 10.4g, Sugar: 3.9g) / Protein: 14.4g

The Vegan Slow Cooker: Simply Set It and Go

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Introducing Compassionate Cupcakes!

2011-12-21T14:36:00.000-08:00

Hey guys! I am finally starting up that cupcake business I've been talking about for a million years. After my Christmas party, I had several requests for cupcakes to give as gifts and to take to parties, so I thought... Why wait any longer? It's a local thing, so there's not a lot I can do for those of you who don't live in North Texas, but if you do live here or know people who do, please help spread the word! Oh, and "like" my Facebook page too for some great cupcake karma.

http://www.facebook.com/pages/Compassionate-Cupcakes/238384436234622

Chocolate Peppermint Cupcakes

2011-12-19T10:30:00.000-08:00

When you think of wintertime and the holidays, you can't help but think of peppermint. Peppermint hot chocolate, peppermint candy cups, peppermint sticks hanging on the tree... The list goes on and on. I recently hosted a Holiday Housewarming party at our new place, and I served these fantastic cupcakes alongside some Pumpkin Chocolate Chip Cupcakes with Maple and Cinnamon Buttercream Frosting (recipe to come), and they were all a big hit! In fact, I received several "orders" to make some as Christmas gifts for friends and family of my party guests, whom I think it's fair to note are not vegan. So, even non-vegans went crazy for these! Yay! I've been longing to start a vegan home-bakery business anyway, so this will be just the kick in the pants to get me going! Try these peppermint chocolate cupcakes out and tell me what you think. Don't forget to leave a couple out for Santa Claus (or Hannukah Harry) on Christmas Eve! It's a guarantee there will be no coal in your stocking if you do.

P.S. I'm entering this cupcake recipe into the Very Good Recipes White Christmas Recipe Challenge. Wish me luck!

White Christmas Challenge
on Very Good Recipes

CUPCAKES
1 cup chocolate soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1 teaspoon peppermint extract (not mint extract)
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees. Line 12-count cupcake pan with paper or foil liners.
Whisk together soy milk and apple cider vinegar in a large bowl, and set aside for a few minutes to curdle.
Add sugar, oil, and both vanilla and peppermint extracts. Beat until foamy.
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to the wet ingredients and beat until no big lumps remain.
Use a large cookie scoop to measure equal amounts into each cup.
Bake 18 to 20 minutes, until a toothpick inserted into the center cupcake comes out clean.
Cool completely on a cooling rack before frosting.
Makes one dozen cupcakes.

FROSTING

1/4 cup vegetable shortening (non-hydrogenated preferred)
3 cups powdered sugar, sifted if lumpy
1/8 cup, or more or less to taste, unsweetened soy milk
2 teaspoons peppermint extract (not mint extract)
1/2 teaspoon vanilla extract

Cream the shortening for a few minutes, until soft and fluffy.
Add one cup of powdered sugar, with a splash of soymilk, and mix until well-incorporated.
Repeat with remaining sugar, adding 1 cup at a time, with 1 splash of soymilk at a time.
Add peppermint and vanilla extracts. Continue mixing.
If needed, add more soymilk until desired consistency or creaminess is achieved.
If you want to get the red and white peppermint swirl like I've done in the photo, just place about 3 tablespoons of frosting in a separate bowl and add the desired amount of red food coloring to it. Stir it up really well until color is evenly achieved throughout. Then use a blunt knife or a large frosting spatula to stripe one side of a decorating bag. Add remaining white frosting as usual. Use any large star-tip to make the swirl.

NUTRITION INFO (per frosted cupcake):

Calories: 310.8 / Total Fat: 11.5g (Saturated Fat: 2.3g, Polyunsaturated Fat: 2.8g, Monounsaturated Fat: 5.3g) / Cholesterol: 0mg / Sodium: 101.3mg / Potassium: 51mg / Total Carbohydrates: 51.5g (Dietary Fiber: 1.3g, Sugar: 42.2g) / Protein: 2.4g

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The Best Vegan Brownie You Will Ever Eat

2011-12-06T14:28:00.000-08:00

Fudgy in the middle with a light layer of crust on top. Perfection! I've been tweaking and re-tweaking this recipe and I think I've found the perfect combination of ingredients to create brownie awesomeness. Oh yes, brownie awesomeness.
This recipe is for the basic brownie, but feel free to play around with it - top with walnuts, stir in some chocolate chips, or add some mint flavoring to the mix and sprinkle crushed peppermint sticks on the top to spice it up for the holidays.
And get ready! For what, you ask? For brownie awesomeness.
Yeah, you heard me.
BROWNIE. AWESOMENESS.
Make these right now. Trust me.

1/2 cup canola oil
2/3 cup water
2 cups granulated sugar
2 tablespoons flaxmeal
2 teaspoons pure vanilla extract
1 cup all purpose flour
1 cup whole wheat pastry flour (or sub another cup all-purpose flour)
1 cup unsweetened cocoa powder, sifted if lumpy.
1 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees.
Grease and flour (or use baking spray in) a 9x13" baking pan.
Whisk together all dry ingredients in a medium bowl and set aside.
In a large, separate bowl beat together oil, water, sugar, vanilla, and flaxmeal on medium speed until very well mixed.
Add dry mixture to wet. Stir or beat on low speed until just-mixed and smooth. Do not overmix, but don't undermix either. The batter will be thick but smooth.
Spread mixture evenly into your baking pan.
Bake on middle oven rack for 25-30 minutes. Test with finger (don't burn yourself!). Top should be crusty, but innards should still have a little bit of "give."
Makes about 15 medium-sized brownies.
Enjoy!

NUTRITION INFO (per brownie):

Calories: 271.7 / Total Fat: 8.6g (Saturated Fat: 1g, Polyunsaturated Fat: 2.2g, Monounsaturated Fat: 4.5g) / Cholesterol: 0mg / Sodium: 111.3mg / Potassium: 99.5mg / Total Carbohydrates: 48.3g (Dietary Fiber: 4.6, Sugar: 26.8g) / Protein: 3.7g

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Join Me on Facebook for Deals!

2011-11-30T08:08:00.000-08:00

I wanted to let you know about my new Facebook page, where I will be posting links to deals, coupons, and other money-saving tips.
Join up today, if you can, because I've posted a great deal on agave that expires tonight!

Review - PureFit Nutrition Bars

2011-11-27T09:57:00.000-08:00

I was recently asked by the company that produces PureFit Nutrition Bars to sample and honestly review their product.
Free nutrition bars, you say? I'm listening...
The thing that really drew my interest was the fact that the website promotes these bars as "the all-natural, gluten-free and wheat-free, dairy-free, vegan, kosher, high in protein, diabetic-friendly, that tastes great nutrition bar." Wow! That meets all of my ideal criteria in one generously-sized bar! So, I just had to try them.

As I perused the nutritional information for the bars, provided on the PureFit website, I was really elated to find that each individual bar contains 18 grams of protein, but is only between 210-220 calories for the whole thing. You think high protein, you think fatty things like nut butters and the like, which generally means lots of ass-fattening calories. The first ingredient listed in the nutritional information is soy protein isolate, with soy nuts, almonds, and nut butters listed further down the line. They also make the claim, on their website, that all of their soy products are from non-GMO sources. Winning!

So, all of the criteria for a discerning, label-reading vegan are there. The big test remaining, then, was "Does it taste good?"
The answer is an overwhelming, "Yes!" And, trust me, I've tasted enough nutrition bars to know what a good one tastes like. The general consensus on most commercially produced bars is that the chalky texture and the list of creepy chemical ingredients, along with the over-inflated price, are usually enough to keep me and my family away from them. But these bars actually taste good. I have to say, I was honestly surprised by the smooth texture and the flavor. The ingredient list is short, and every item in it is recognizable, which is a wonderful thing in the world of nutrition bars. So, even if they tasted gross, I would have eaten them just for the nutritional value. But they weren't gross at all!

The company sent me one bar in each of the five available flavors: Peanut Butter Crunch, Chocolate Brownie, Almond Crunch, Berry Almond Crunch, and Granola Crunch. I will say that there really isn't much actual "crunch" to the bars with Crunch in the title, but they tasted great so I didn't mind.
I assumed that Almond Crunch and Peanut Butter Crunch would be my favorites, and they were good, but oddly I preferred the Chocolate Brownie and Berry Almond Crunch flavors the most. I say "oddly" because I generally don't like brownie-flavored and berry-flavored bars. If I were shopping for these on my own, I probably would have passed these flavors by, but they were my favorites! So, I'm really happy that I was able to sample them all first, and I didn't miss out on something so yummy.
My least favorite was the Granola Crunch. It wasn't bad, by any means. It was just my personal least favorite of the five flavors. It was more plain-tasting than the others, so if you're looking for something to pair with a sweet coffee, it might be just right!

If you want to try these bars yourself, you can purchase a sample pack at PureFit.com, containing a full size bar in each flavor, for only $9.95. You can also purchase 15-count boxes of each flavor at the PureFit website.
But, between you and me (this is "Bankrupt Vegan," after all), you can get the boxes at a bit of a discount on Amazon.com - here are the links...
PureFit Nutrition Bars - Chocolate Brownie
PureFit Nutrition Bars - Berry Almond Crunch
PureFit Nutrition Bars - Peanut Butter Crunch
PureFit Nutrition Bars - Almond Crunch
(I couldn't find Granola Crunch, so you're on your own with that one. Sorry.)

Give these bars a try. They are really yummy, full of good stuff, and give you a nice little burst of energy, which is really important if - like me - you are chasing a three-year-old around your house all day. I will definitely continue to enjoy these bars and I now rank them among my favorites, which include KIND Barsand, of course, the always fabulous Lara Bars.
And, just so you know, this is an honest review. If the PureFit Bar had sucked, I would have told you so. I'm just Irish like that.
Take care, and happy holidays!
Jen

A Vegan Thanksgiving Feast

2011-11-25T10:46:00.000-08:00

I hope everyone had a wonderful Thanksgiving Day yesterday! My mom wasn't able to visit, so it was just me, my husband and my daughter this year. It was also the first time I have ever been responsible for the entire meal, all by myself. I was a little bit nervous, but luckily I was able to veganize my mom's fantastic sweet potato casserole recipe, I made our old favorite Mac N Nooch recipe, along with some homemade bread, and I found some great packaged items to fill in the gaps. I completely forgot to roast the fresh organic corn I had bought, but oh well...

My pictures aren't too great, but you can get the idea. I took them in haste while my hungry family looked on with desperation in their eyes. They were all, "C'mon! Let's eat!" while I snapped away. I'm so mean.

MOM'S SWEET POTATO CASSEROLE

This stuff will change your life, I kid you not!

CASSEROLE

4 medium sweet potatoes, peeled, boiled, mashed and slightly cooled

1/4 cup vegan butter*

1/2 cup agave nectar (or brown sugar)

1/4 cup vegan creamer (I used Silk Hazelnut)

1 teaspoon vanilla extract

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

TOPPING

3/4 cup date sugar (or brown sugar)

1/3 cup vegan butter, melted

2 cups walnuts, chopped

1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees.
Put all casserole ingredients together in a large bowl and stir until mixture is creamy. *If your potatoes have cooled completely, you may need to pre-melt or soften your butter. But if your potatoes are still warm the butter will melt nicely as you stir.
Stir topping ingredients together in a separate bowl until all walnuts are coated.
Place the casserole mixture into a deep 8 or 10-inch circular casserole dish.
Spread topping evenly across casserole.
Bake for 45 minutes.
Makes about 8 big servings.
Enjoy!

NUTRITION INFO (per serving):
Calories: 316.1 / Total Fat: 22.3g (Saturated Fat: 4.2g, Polyunsaturated Fat: 12.4g, Monounsaturated Fat: 4.7g) / Cholesterol: 0mg / Sodium: 102.3mg / Potassium: 179.4mg / Total Carbohydrates: 28.2g (Dietary Fiber: 2.8g, Sugar: 15.3g) / Protein: 3.8g

OUTRAGEOUSLY EASY BIG BREAD
This is my go-to bread recipe. I've been making it for years. It's so fluffy and delicious, and requires very little (if any) kneading. And if you have a Kitchen Aid mixer with a dough hook, it's even easier!
Go HERE for the recipe.

CREAMY MAC AND 'NOOCH' CASSEROLE

Fantastic, creamy mac and "cheese" with a crunchy topping you can't resist.

Go HERE for the recipe.

HERB STUFFING WITH ITALIAN SAUSAGE

I used Arrowhead Mills Organic Savory Herb Stuffing. I prepared it as directed on the bag, but it came out a bit dry, so I added a quarter cup of melted butter. Once I poured some gravy on top, it was perfect!
I also lightly browned some of Tofurkey's fantastic Italian sausages and tossed them into the stuffing. It made a great "meat" entree for our table.

MASHED POTATOES

These mashed potatoes were so easy and really tasty! I purchased them at a health food store for only two dollars a box. Nice!

DESSERTS
I purchased three delicious pre-made pies from Sprouts Farmer's Market. We didn't go with the traditional pumpkin and sweet potato pies because I was doing this whole shindig all by myself (next year I'm going to look into pre-making and freezing homemade pies), but the cherry, strawberry with rhubarb, and dutch apple pies I snagged at just $3.99 each were totally vegan and absolutely delicious.

Well, I hope this gives you some inspiration for your next big holiday feast. See you at Christmas!

Banana Bread Bundt Cake

2011-11-23T11:54:00.000-08:00

If you need a quick and easy cake for a holiday party, this is the one to make! I've slightly "healthified" this version by replacing the butter with applesauce and lowering the amount of sugar, but you can substitute vegan butter for the applesauce and add an extra half a cup of sugar to the recipe to make it more decadent. You can also top it with lemon zest, sugared walnuts, or grated cinnamon for some extra zing.
Oh, and if you don't have a bundt cake pan, don't worry - you can just use two standard loaf pans.

CAKE
1 1/2 cups organic white sugar
1 cup unsweetened applesauce
4 tablespoons flaxmeal
1/4 cup water
6 overripe bananas, mashed
2 teaspoons aluminum-free baking soda
3 cups organic all-purpose flour (you can sub whole wheat pastry flour)
1/2 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon ground ginger
1 teaspoon ground cinnamon

Preheat oven to 350 degrees and lightly oil or spray a standard bundt cake pan, or two loaf pans, with baking spray.
Mix the flaxmeal and water together in a small bowl. Stir with a fork or small whisk until well mixed. Set aside.
Beat bananas, applesauce, sugar, and vanilla together in a large bowl until very well mixed. Add the flaxmeal mixture (this is your egg replacer) and mix until incorporated.
Sift the flour, soda, salt, cinnamon, and ginger together directly into your batter bowl. Just let it sit on top of the wet mixture until you're ready to mix.
Gently stir or beat all ingredients until just-mixed. Do not overmix.
Pour into prepared pan(s) and bake for about an hour. Test with a toothpick at 50 minutes and watch closely from there.
Allow the cake to cool for a half hour before turning out onto a plate. Then allow it to cool completely before applying the glaze.

GLAZE
1 1/2 cups organic powdered sugar, sifted
1 tablespoon vegan butter, melted and lightly cooled
2 tablespoons soy creamer

Whisk all ingredients together in a bowl until a smooth glaze is formed. For thinner glaze, use more milk (added one teaspoon at a time). For thicker glaze, use less.
Pour slowly around the top of cooled cake, or drizzle onto cake using a wooden spoon.
Makes 16 servings.
Enjoy!

NUTRITION INFO (per serving):

Calories: 252.1 / Total Fat: 1g (Saturated Fat: 0.3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.2g) / Cholesterol: 0mg / Sodium: 238.5mg / Potassium: 220.3mg / Total Carbohydrates: 59.2g (Dietary Fiber: 2.1g, Sugar: 37.2g) / Protein: 2.7g

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Wacky Chocolate Cake

2011-11-21T09:53:00.000-08:00

You guys know I struggle with weight issues. In fact, I almost named this blog, "The Chunky Vegan," but then I chose not to because I thought I might someday not be chunky anymore. *fingers crossed* Hopefully someday the "bankrupt" moniker will also not apply. *fingers double crossed*
Anyway, I recently snagged a copy of Neal Barnard's new book 21-Day Weight Loss Kickstart. It's chock full of great information for losing weight, and all of the recipes are 100% vegan! Since I am forever craving chocolate and sugar, the first recipe I turned to was this easy chocolate cake. It's honestly not the greatest cake I have ever baked, but the advantage was that it was really easy to throw together, it's low in fat and calories, and it tastes great with fresh coffee or a tall, cold glass of vanilla soymilk.
The recipe is specifically just for the cake. The topping is all mine. I threw together a simple glaze with about a cup of sifted powdered sugar, a couple of tablespoons of sifted powdered cocoa, and enough soymilk to make it juicy (just a few teaspoons will do - add the milk one teaspoon at a time until you get the consistency you want) and topped that with some slivered almonds, which I had to painstakingly pick off one by one because my three-year-old daughter did NOT want them on the cake.

WACKY CHOCOLATE CAKE

Recipe from Alka Chandna

Makes 9 3x3" pieces.

"Here is a delightful version of legendary Wacky Cake, which is said to have its origins in World War II rationing, when milk and eggs were hard to come by. At the time, the cake was lower in fat and cholesterol, not by choice but by necessity. Today, those characteristics are virtues.

1 1/2 cups unbleached pastry flour

3/4 cup sugar

1/2 teaspoon salt

1 1/2 teaspoons baking soda

3 tablespoons cocoa powder

2 teaspoons vanilla extract

5 teaspoons unsweetened applesauce

1 tablespoon vinegar

1 cup cold water

Instructions: Preheat the oven to 350 degrees F. Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl; stir with a fork until mixed. In a separate bowl, whisk the vanilla, applesauce, vinegar, and water. Pour the mixed wet ingredients into the dry ingredients. Stir with a fork until well mixed. Pour into a 9x9" baking dish and bake for 30 minutes, until toothpick inserted in the center comes out clean."

NUTRITION INFO (per serving):

Calories: 171 / Total Fat: 2g / Total Carbohydrates: 36g (Dietary Fiber: 1g, Sugar: 18g) / Sodium: 343mg / Protein: 2g

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Coconut Curry "Resurrection Bowl"

2011-11-16T09:22:00.000-08:00

As you may have noticed, I've been busy resurrecting the Bankrupt Vegan site, and updating all of the previous posts with new photos (I have no clue why the old photos disappeared) and nutritional information. So, here's the almost-quick version of what's been going on with me...
Regular readers will remember that I gave up veganism a few months back with the hope of curing my chronic fatigue and my inability to lose weight. And, for a while, it seemed to work. For a short time I felt like I was thriving. But the weight came creeping back on (with a vengeance), the energy flagged once again, and old chronic health problems that I had all but forgotten about reared their ugly heads.
One was arthritis - I'm only in my 30s, but I have it bad, partly because of genetics, and partly because of knee surgery in '88. But a vegan diet is also an anti-inflammatory diet and when I ate vegan, my only reminder of the arthritis was an occasional ache when the weather changed. Problem number two is several uterine fibroid tumors, which I have kept in check over the past few years by eating a vegan diet. [Those who know my story may recall that it was a trip to a free Cancer Project workshop that started me on this vegan journey to begin with.] But, after a few months of feeding the tumors with hormones from animal protein, I was quickly reminded of their existence by extreme pain and a host of... um... how shall I say.... "lady problems." Several days of each month is now spent in bed and in terrible pain. The tumors have gotten so big that my abdomen is tender to the touch and I can't even let my daughter sit in my lap without yelping in pain.

Desperate for answers, I recently wrote a letter to my trusted friend Katherine from Plant-Based Health and The Cancer Project, asking her advice about my struggles and what nutritional road I should take. I told her about the problems I experienced the last time I was a strict vegan - low energy and the inability to lose weight - and I told her about the problems I was experiencing as an omnivore - painful arthritis, initial weight loss followed by more gain, and the rapid growth of fibroid tumors that were causing extreme pain.
Her answer? Cutting out animal products to stop the influx of excess hormones, which are feeding the tumors, is the key. And then... get this... Fiber! Lots and lots of fiber. Which makes sense because toxins and excess hormones attach to fiber and are carried out of the body on it. In the poop, you see. It's also her recommendation that getting enough fiber may work to cure my energy crisis too.

So, I'm back. I'm back and I'm going to make veganism work for me, and I'm going to experiment with recipes until I find what keeps me going. I'm going to thrive. I'm definitely happier cooking as a vegan. I love vegan baking. And, even though compassion for animals was not my initial motivation for becoming vegan, I do love that no animals are harmed in the making of a vegan dinner. It's just a really nice feeling.

So, in honor of my return to veganism, my return to health, and my return to the wonderful world of vegan cooking and baking, I present to you, "The Resurrection Bowl."
Yeah, I know my last post (way back in June) is also a coconut-curry concoction, but I don't care. I love that flavor combination so hard!
This recipe makes a LOT of food, so it would be great for a potluck or to store in separate containers for quick lunches. Here's how you do it...

2 cups uncooked long-grain brown rice
4 cups water
1 head of fresh broccoli florets
1 15-ounce can garbanzo beans, drained and rinsed
1 purple onion, diced
1 large carrot, peeled and diced
4 cloves of garlic, minced
1/4 cup flaxmeal
1 small can of sliced black olives, drained
1 15-ounce can of coconut milk (don't use 'light', trust me)
1/2 cup of no-chicken broth or vegetable broth
1 tablespoon red curry paste, or more to taste
1 avocado, diced (for garnish)
A sprinkling of seaweed Gomasio* (for garnish)

First, you want to cook up your rice. Boil the water, throw in the rice. Reduce the heat and cover until rice can be easily fluffed with a fork and no water remains. Takes about a half an hour.
When rice is close to being done, throw all of your veggies, your beans and olives too, into a steaming basket (or a colander perched on top of a pot, which is what I use) and very lightly steam until veggies are just beginning to get tender. Broccoli will be bright green and still a bit crunchy.
In a large pot gently stir together cooked rice, coconut milk, broth, flaxmeal, and curry paste.
Gently fold your cooked veggies into the rice mixture.
Cover and allow to sit for a few minutes on lowest heat setting, gently stirring occasionally, so that all of the flavors can mingle.
When you serve, top with some diced avocado and seaweed Gomasio.
Makes 8 servings.
Enjoy!

*Ever heard of seaweed Gomasio? It is my latest obsession! There are several different varieties, but the seaweed version is my favorite. It's made up of sesame seeds, seaweed, and sea salt. It adds a lot of crunch and salty flavor, but has nowhere near the sodium of table salt. One teaspoon of the stuff has only 80mg of sodium. That's awesome! I sprinkle it on salads, soups, and even top my macaroni with it. I buy it at my local health food store, and it's only a couple of bucks for the jar you see in the photo. Seriously, try it. It's great!
P.S. Eden Organic did not put me up to this. I just honestly love this stuff.

NUTRITION INFO (per serving, calculated without garnishes):

Calories: 208.8 / Total Fat: 8.9g (Saturated Fat: 5.7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 0.5g) / Cholesterol: 0mg / Sodium: 338.4mg / Potassium: 419.1mg / Total Carbohydrates: 25.7g (Dietary Fiber: 4.9g, Sugar: 0.1g) / Protein: 5.9g)

Thai Coconut Curry Soup

2011-07-21T08:13:00.000-07:00

Coconut and red curry, with a splash of lime and sesame is the grandest mixture of flavors I have ever tasted. As a family, we eat this soup about once a week. No joke. It's easy to make, and it is beyond delicious. Try it!

1 15-ounce can of coconut milk (I don't recommend using light)
2 cans' worth of water or vegetable broth
2 tablespoons red curry paste
1 tablespoon fresh grated ginger, or ginger paste
1 heaping cup fresh snow peas
1 cup string beans, cut in half
1 large carrot, diced
Small handful of Thai basil leaves, left whole
1/4 cup lime juice, or more to taste
1 tablespoon low-sodium soy sauce (gluten-free, if needed)
A few splashes of sesame oil
Pinch of chili powder
1 pound firm tofu, lightly pressed and cubed
1/2 teaspoon salt or Gomasio, or more to taste
1 red bell pepper, cut into strips (for garnish)
Freshly ground black pepper (for garnish)

Bring coconut milk and water just to a boil, then reduce heat to a low simmer.
Add curry and ginger. Whisk until both are well-incorporated.
Add carrots and spices (except basil leaves). Cover and simmer until carrots are almost soft, but take care not to overcook them. Nobody likes a mushy carrot.
Add tofu. Cover and simmer a few more minutes.
Add all remaining ingredients (except garnishes). Cover and simmer for just a few more minutes, until beans turn bright green but are still crisp.
Garnish with bell pepper strips and freshly ground black pepper.
Makes about six servings.
Optional addition: If you really like the coconut flavor and want to take it over the top, add a couple of tablespoons of coconut oil when you put in your tofu. It's amazing!

NUTRITIONAL INFO (per serving):

Calories: 168.2 / Total Fat: 14.7g (Saturated Fat: 8.4g, Polyunsaturated Fat: 2.9g, Monounsaturated Fat: 1.5g) / Cholesterol: 0mg / Sodium: 577.8mg / Potassium: 389.6mg / Total Carbohydrates: 105g (Dietary Fiber: 3.2g, Sugar: 2.4g) / Protein: 10.6g / Iron: 19.4%

Baked Butternut Squash Sticks

2011-07-04T13:10:00.000-07:00

HAPPY 4TH OF JULY!

Who says July 4th fare can't be healthy? A loaded veggie burger on a multigrain deli flat, butternut squash french "fries," and loads of fresh watermelon with blueberries and strawberries on the side, makes a great Independence Day meal without blowing your arteries out. That's how we do it!
Now I know you may be thinking, "Butternut squash fries?! Why, God, why???" But there is no need to consult your maker on this one. These baked "fries" are delicious, and abundantly nutritious. Plus, they're easy to make - and it's really fun to dig into a weird looking squash. For added chuckles, let your guests' kids spoon all the seeds out for you, and then chuck the gooey innards at their slightly-hammered parents. That's 4th of July in nutshell right there. Ahhh, sweet Americana...

1 large butternut squash
1 tablespoon extra virgin olive oil
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Pinch of chili powder
Dash of cayenne (optional)
Salt and black pepper, to taste

Preheat oven to 450 degrees.
Use a vegetable peeler to carefully peel the rind from the squash. Keep peeling until all the little green lines have disappeared.
Cut the squash in half lengthwise and use a metal spoon to scoop out the seeds and all that other goopy stuff.
Now, cut the neck off of the squash and cut large wedges, as equal in size as possible.
You can do the same with the "bowls" of the squash or you can save those for another recipe. Stuffed butternut squash, anyone?
Toss your wedges and spices into a large bowl that has a tight-fitting lid.
Secure the lid and shake the wedges around until they are all well-coated.
Place in a single layer on a large, lightly-oiled baking sheet.
Bake for 10 minutes. Flip the fries over, and bake another 10-15 minutes, until outside is crisp and inside is soft.
Makes 4 servings.
Enjoy!

NUTRITIONAL INFO (per serving):

Calories: 72.9 / Total Fat: 3.6g (Saturated Fat: 0.5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2.5g) / Cholesterol: 0mg / Sodium: 45.1mg / Potassium: 306.5mg / Total Carbohydrates: 11.1g (Dietary Fiber: 3.3g, Sugar: 0.1g) / Protein: 1.0g / Iron: 4.3%

Ultimate Collection of Mouthwatering Summer Recipes

Light and Healthy Holidays

Healthy Recipes for the Holidays

Curried Seitan Roll-Ups

2011-06-30T13:31:00.000-07:00

These curried seitan roll-ups make a great lunch or snack on a hot summer day because you don't have to actually cook anything. No hot kitchen in June for you! Nuh-uh. No sir.
They are light and simple, with a hint of red curry and lime. You'll love 'em.

1 package chicken-style seitan
1/2 medium cucumber, diced
1/4 red bell pepper, diced
1 celery stalk, diced
1 green onion, sliced
3 tablespoons of vegan mayonnaise
1 teaspoon lime juice
1 teaspoon red curry paste
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Dash of chili powder
Salt and pepper, to taste
4 vegan sprouted grain tortillas
1 cup lettuce of your choice, chopped

Place all ingredients (except tortillas and lettuce) into a bowl. Stir well, until everything is nicely mixed and the larger seitan pieces have pulled apart.
Lightly toast or warm your tortillas on the stove top (gas stoves are the best!).
Scoop out a quarter of your 'seitan salad' mixture and evenly spread it over the top of the tortilla.
Sprinkle a quarter of your lettuce over the seitan salad.
Now gently, and tightly, roll up your tortilla.
Use a good serrated knife to gently slice the roll into 4 or 6 pieces.
Makes 4 servings.
Enjoy!

NUTRITION INFO (per serving):

Calories: 255.9 / Total Fat: 9.2g (Saturated Fat: 1.7g, Polyunsaturated Fat: 2.1g, Monounsaturated Fat: 2.0g) / Cholesterol: 3.9mg / Sodium: 515.9mg / Potassium: 281.2mg / Total Carbohydrates: 31.1g (Dietary Fiber: 5g, Sugar: 2.3g) / Protein: 6.7g / Iron: 12.1%

So Easy: Luscious, Healthy Recipes for Every Meal of the Week

Sandwiches And Wraps Vegetarian

The Hollywood Wrap: 100 Quick and Easy Meals

Gingered Cranberry Waldorf Salad

2011-06-13T13:40:00.000-07:00

This is a tangier, sweeter version of the traditional Waldorf salad. It's a perfect addition to summer barbecues, and it will get gobbled up fast at potlucks. Give it a try!

2 Granny Smith apples, cut into small cubes
2 large carrots, peeled and grated
1/2 cup dried sweetened cranberries
1/4 cup chopped walnuts
1/3 cup vegan mayonnaise
3 tablespoons seasoned rice vinegar
1 teaspoon ginger powder
Fresh ground black pepper, to taste

Place apples, carrots, cranberries, walnuts, and mayonnaise into a large bowl and gently stir.
Add mayonnaise and ginger. Stir to coat.
Drizzle rice vinegar all over salad. Add pepper. Stir again .
Makes about 8 servings.
Enjoy!

NUTRITION INFO (per serving):

Calories: 117.9 / Total Fat: 6.1g (Saturated Fat: 0.7g, Polyunsaturated Fat: 1.8g, Monounsaturated Fat: 0.3g) / Cholesterol: 3.5mg / Sodium: 181.4mg / Potassium: 79.3mg / Total Carbohydrates: 16.7g (Dietary Fiber: 2.3g, Sugar: 13.0g) / Protein: 0.8g / Iron: 1.0%

Salad as a Meal: Healthy Main-Dish Salads

Cooking Light Cook's Essential Recipe Collection: Salad

Mollie Katzen's Recipes Salads

It's a Gluten-Free Vegan Birthday!

2011-05-31T12:15:00.000-07:00

My husband requested an entirely vegan and gluten-free spread for his birthday, and that's what he got, right down to the cake. I was worried about how it would go over, but the guests loved it! I had several people ask me for the recipe, and I promised I would post it on my blog. So, here it is guys. Happy vegan baking!

GLUTEN-FREE VEGAN CHOCOLATE CAKE
(from "Chocolate Cupcakes" recipe in New Dawn Kitchen)

This recipe makes the best gluten-free chocolate cake you have ever eaten in your life, but it makes terrible cupcakes. I've made this cake twice for large crowds, and it was a big hit both times. I made the cupcakes once, and they sucked. Even the kids wouldn't eat them. They were crunchy around the edges, they stuck to the paper, and they were sunken down in the middle by about a half an inch. How can a cupcake recipe make such delicious cakes, and such god-awful cupcakes? I have no idea. But, trust me, this cake is absolutely fantastic!

2 cups garbanzo flour
1/2 cup cornstarch
1 cup cocoa powder
1 tablespoon baking powder
1 tablespoon baking soda
1/2 teaspoon Xanthan or Guar gum
2 teaspoons salt
2 1/2 cups granulated sugar
3/4 cup oil
1/4 cup applesauce, preferably unsweetened
3/4 cup (6 oz) soy yogurt, any flavor
3 tablespoons vanilla extract
3/4 cup non-dairy milk
1 cup hot water

Preheat oven to 350 degrees.
Lightly grease and flour either two 9" round cake pans, or one 9x13" sheet cake pan. Or use baker's spray.
Whisk together all dry ingredients.
Add oil, sugar, applesauce, yogurt, and vanilla. Mix well.
Pour boiling water over mixture and mix rapidly for 30 seconds.
Add milk and stir until smooth.
Pour into prepared pan(s) and bake for 30 minutes. Then rotate pans and bake another 20-30 minutes, until toothpick inserted in the center comes out clean.
Let cool completely before frosting.

VEGAN FLUFFY BUTTERCREAM FROSTING
(from Vegan Cupcakes Take Over the World)

Almost everything I have ever made from this cookbook has been beyond fabulous. I have recommended this cookbook to, literally, a hundred people or more. I absolutely adore this cute little book. But I'ma be honest wit you. The "Gluten Freedom Cupcakes" are... blech. They taste okay, but they are really dry and crumbly. God help you if you let a kid eat one on your nice rug. With the way it crumbles, a dozen little pieces will hit the floor and get smashed into the fibers by tiny feet. I am speaking from experience here. That little warning aside, everything else in this cookbook is amazing, and this frosting is straight from God's own Heaven. It is classic bakery-style buttercream, and it is so good you might feel a ray of holy sunlight shining down on your face while you eat it. Seriously, if wars were fought with this buttercream instead of bullets, they would end in less than two minutes. The next time you have PMS, make this frosting. It will cure you.

1/2 cup non-hydrogenated vegan shortening
1/2 cup non-hydrogenated vegan margarine
3 1/2 cups confectioner's sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 plain soy milk or soy creamer

Beat the shortening and margarine together until well combined and fluffy.
Add the sugar and beat for about 3 more minutes.
Add the vanilla and soy milk, beat for another 5 to 7 minutes until fluffy.

NUTRITION INFO - CAKE AND FROSTING (based on 18 servings)

Calories: 445.3 / Total Fat: 21g (Saturated Fat: 4.4g, Polyunsaturated Fat: 4.2g, Monounsaturated Fat: 6.7g) / Cholesterol: 0mg / Sodium: 636.5mg / Potassium: 98.3mg / Total Carbohydrates: 62g (Dietary Fiber: 4.6g, Sugars: 47.8g) / Protein: 4.4g

Cheezy Spinach and Mushroom Quiche

2011-05-25T04:08:00.000-07:00

Yeah, yeah, I know... My quiche has fallen apart. I'm actually still working on perfecting this recipe, but it turned out really tasty last night, so I thought I'd go ahead and share what I've got so far.
The problem here was twofold:

I was impatient and didn't let it cool before I sliced into it.
I didn't properly press my tofu, so that added quite a bit of excess water to my quiche.

But, hey, if you don't mind this dish not looking so traditional, you can throw that tofu right in without pressing it, and start noshing on it as soon as it comes out of the oven. I won't judge. And it still tastes great!

1 frozen vegan pie shell (I recommend Wholly Wholesome)
1 block extra firm tofu, drained/pressed/crumbled
1 cup vegan cheddar, shredded
6 large white mushrooms, sliced or chopped
1 cup loosely packed spinach leaves, chopped
1/2 red bell pepper, chopped
1/2 yellow onion, chopped
4 cloves garlic, finely minced
Handful of fresh cilantro, finely chopped
1/3 cup nutritional yeast
1 tablespoon paprika
1/8 cup low-sodium soy sauce
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1 tablespoon extra virgin olive oil
Salt and black pepper, to taste
1 cup cherry tomatoes, quartered - for garnish

Preheat oven to 400 degrees.
Place all ingredients, except garnishes, into a large bowl and stir until well-mixed.
Spoon into pie shell and press with back of spoon until top is level.
Bake for 50-60 minutes. Watch closely - don't burn your crust!
Remove from oven, allow to cool at least 10 minutes.
Top with chopped tomatoes.
Makes 6 servings.
Enjoy!

NUTRITION INFO (per serving, calculated with a whole wheat shell):

Calories: 365.7 / Total Fat: 23.7g (Saturated Fat: 7.1g, Polyunsaturated Fat: 4.3g, Monounsaturated Fat: 5.4g) / Cholesterol: 0mg / Sodium: 718.8mg / Potassium: 468.0mg / Total Carbohydrates: 26.2g (Dietary Fiber: 9.1g, Sugar: 4.3g) / Protein: 18.8g

Vegan Brunch: Homestyle Recipes Worth Waking Up For

The Global Vegan Waffle Cookbook

Are you sure that's vegan? Vegan clones of your favorite breakfasts

Ginger Tempeh and Greens Over Brown Rice

2011-05-19T11:49:00.000-07:00

A friend of mine gave me a huge sack full of delicious organic kale, so I've been sticking it in absolutely everything! Anyone ever make a kale brownie?? I might have to try...
Anyway, try this simple dish. It's easy, doesn't take long to whip up if you already have your rice made, and it's healthy and high in protein. Enjoy!

4 cups cooked long-grain brown rice (about 2 cups uncooked)
1 tablespoon olive oil
1 8-ounce package of tempeh, cubed (I used the spicy kind)
1 stalk's worth of broccoli florets
1 small yellow onion, finely chopped
1/2 red bell pepper, seeded and chopped
1 large kale leaf, stalk removed and chopped
2 tablespoons fresh ginger, crushed (I used this stuff)
Small handful of fresh parsley, stems removed, minced
4 cloves garlic, crushed with flat of knife and minced
1/8 cup orange juice
1/8 cup soy sauce
Salt and pepper, to taste
1 tablespoon agave nectar (optional)

In a large skillet, gently saute onions and garlic in oil over medium-low heat for about two minutes.
Add ginger and red bell pepper. Saute another minute or so.
Add remaining ingredients, stir and gently saute until everything is coated and well-mixed. Then reduce heat to low and cover. Allow steam to gently "green" the broccoli and kale.
Everything should be hot and crispy, but be very careful not to overcook. Nobody likes limp, mushy veggies.
Serve over brown rice.
Makes 4 large servings.
Enjoy!

NUTRITION INFO (per serving - calculated without agave):

Calories: 366.8 / Total Fat: 9.9g (Saturated Fat: 1.8g, Polyunsaturated Fat: 2.6g, Monounsaturated Fat: 4.4g) / Cholesterol: 0.0mg / Sodium: 1059.7mg / Potassium: 528.9mg / Total Carbohydrate: 57.0g (Dietary Fiber: 5.9g, Sugars: 1.0g) / Protein: 15.3g

Appetite for Reduction

The Vegan Girl's Guide to Life

Color Me Vegan

Fruity Yogurt Freezer Pops

2011-05-09T11:43:00.000-07:00

I'm going to be experimenting with freezer pops and ice cream quite a bit over the summer because my daughter constantly asks for both. I sometimes get lucky and find Rice Dream or Almond Bites (her favorite!) at the salvage grocery store, but I cannot afford either at the regular grocery. So, for those times that I'm not so lucky, I need a quick fix to replace her daily question, "How 'bout some ice cream, Momma?"

This is my first attempt, and I think it turned out pretty nicely, but I really want to try something with chocolate, and maybe some tofu in it, so I can dose her with extra protein while she snacks.

10 large strawberries
1/2 cup orange juice
1 banana
1 6-ounce cup vanilla or strawberry yogurt (soy yogurt is fine)
1/2 teaspoon vanilla extract
1/4 cup agave nectar

Whirl all ingredients in a blender until smooth and creamy.
Pour into preferred freezer pop vehicle. If you have nothing available, an ice tray with plastic baby spoons or straws works great.
Allow to freeze overnight.
Makes about 6 servings, dependent on the type of pops you're using.
Enjoy!

NUTRITIONAL INFO (per serving):

Calories: 100.6 / Total Fat: 0.6g (Saturated Fat: 0.3g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g) / Cholesterol: 1.7mg / Sodium: 24.1mg / Potassium: 167.6mg / Total Carbohydrates: 22.2g (Dietary Fiber: 1.2g, Sugar: 19.1g) / Protein: 2.0g

Popsicles and Other Fruity Frozen Treats

Pops!: Icy Treats for Everyone

Tovolo Yellow Groovy Pop Molds

Tovolo Green Shooting Star Pop Molds

Quinoa Tabbouleh Salad

2011-04-30T20:18:00.000-07:00

This is my newest addiction. It is so good! I have always loved tabbouleh salad, even long before my health journey began. A plate full of falafel, tabbouleh, and dolmas was, and still is, one of my very favorite meals. So, when my husband and I decided to try gluten-free for a while, I assumed that I would have no choice but to give up my good friend, tabbouleh. But, now I don't have to! I found a delicious substitute for the bulgur wheat - quinoa! It tastes wonderful, and adds a lot of extra nutritional value toward your daily protein goal.
And, hey, remember all that fresh mint I told you about in my garden? Well, I have fresh Italian parsley growing out there too. So, badda bing. Scrumptious tabbouleh is mine once again! Give it a try.

1 cup uncooked quinoa
2 cups water
4 green onions, chopped
1 tomato, diced
1/2 large cucumber, diced
1/4 cup loosely packed fresh mint, finely minced
1/8 cup fresh parsley, finely minced
3 tablespoons olive oil
1/4 cup lemon juice, or less (to taste - I like a lot!)
1 teaspoon garlic powder
Freshly cracked black pepper, to taste

Bring water to a boil in a medium saucepan. Add quinoa and stir. Cover and reduce heat. Allow quinoa to simmer on medium-low heat until all water is cooked off, about 20 minutes. Stir occasionally. Be careful not to burn your quinoa. Allow to cool.
Place cooled quinoa into a large bowl (preferably something with an airtight lid).
Add all remaining ingredients and gently stir until very well-mixed. Cover and refrigerate for at least an hour.
Stir again before serving.
Can be stored, covered, in the refrigerator for two or three days. But it's best on the first day, when the veggies are still fresh and crisp!
Makes about 6 servings.
Enjoy!

NUTRITION INFO (per serving):

Calories: 192.6 / Total Fat: 8.8g (Saturated Fat: 0.9g, Polyunsaturated Fat: 0.6g, Monounsaturated Fat: 5.0g) / Cholesterol: 0g / Sodium: 6.8mg / Potassium: 97.1mg / Total Carbohydrates: 24.6g (Dietary Fiber: 3.7g, Sugars: 2.1g) / Protein: 4.7g / Iron: 18.3%

The Mediterranean Vegan Kitchen

The Tropical Vegan Kitchen

Vegetarian Times Cooks Mediterranean

Ginger Mint Smoothie

2011-04-26T09:41:00.000-07:00

I have a lovely crop of fresh peppermint growing in my backyard, and another of fresh spearmint. I've been throwing mint into everything - salads, smoothies, brownies, you name it. It's so delicious and it adds a great bevy of health benefits, such as the following:

Peppermint soothes the tummy. Peppermint oil has been shown to relieve the symptoms of irritable bowl syndrome, indigestion, and lots more.
Peppermint has been shown in preliminary studies to be a potential anti-cancer agent.
Peppermint is high in antioxidants. Take that, free radicals!
Peppermint acts as an anti-microbial. Eat and drink when you're sick, or to help ward off illness.
Inhibits fungal growth. Remember that horrible bout of pneumonia I had last year, followed by blazing systemic yeast overgrowth? Yeah, peppermint helped (along with lots and lots of acidophilus).
Excellent source of Manganese, Vitamin C, and Vitamin A. Vitamin C has been shown to help reduce the incidence of colon tumors.
It just plain tastes awesome!

Try this smoothie on for size...

2 bananas, either very cold or frozen
1 Granny Smith apple, chopped up for blending
Handful of peppermint or spearmint leaves, about 1/4 cup loosely packed
2 teaspoons crushed ginger root (I used the frozen cubes)
1 6-ounce container of low-fat organic vanilla yogurt
5 or 6 large ice cubes
1/2 teaspoon vanilla extract (optional)

Throw everything into a blender and swirl until desired consistency is reached. I like mine smooth and creamy.
Makes about 4 small (8 ounce) servings, or 2 big'uns.
Enjoy!

NUTRITION INFO (per 8-ounce serving):

Calories: 124.3 / Total Fat: 1.1g (Saturated Fat: 0.5g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g) / Cholesterol: 2.5mg / Sodium: 35.8mg / Potassium: 239.4mg / Total Carbohydrates: 27.2g (Dietary Fiber: 2.4g, Sugar: 18.9g) / Protein: 2.9g

Green Smoothie Recipes & other Healthy Smoothie Recipes

Vita-Mix Vita Prep 3

Slim Smoothies: Over 130 Healthy and Energizing Recipes

Awesome Vegan "See Food" Feast

2011-04-25T17:41:00.000-07:00

Being a Southerner, I pretty much grew up on my Mee Maw's fried catfish. And I have a particular fondness for the flavor of seafood because I met my husband in the seaside town where I attended college (a city we lovingly refer to as the "armpit of the world") and we were always surrounded by the stuff. It smelled great, tasted better. Since becoming vegan, I've never found anything quite akin to great seafood or my granny's fried catfish... until now!!

Here's what you see on the plate:

Pan-Fried Tofu Wedges with Easiest-Ever Tartar Sauce.
Cauliflower Hummus and Tortilla Chips
Asian-Inspired Veggie Slaw
and some olives too

And here are the recipes:

PAN-FRIED TOFU WEDGES
1 pound extra-firm tofu, lightly pressed and sliced into 16 equal wedges
1 cup unsweetened soy milk
2 tablespoons arrowroot powder or cornstarch
1 tablespoon lime juice
1 cup yellow cornmeal
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
Dash of cayenne
1 cup canola or vegetable oil

In a small pan or wide, shallow bowl, whisk together soy milk, arrowroot, and lime juice until no lumps remain. The lime juice may curdle the milk slightly, but that's okay. I usually don't marinade the tofu, but I suppose you could marinade it up to an hour before cooking.
Mix all dry ingredients together in another small pan or wide, shallow bowl.
Heat oil over medium heat in a cast iron skillet.
Gently dredge your tofu slices, one at a time, through the milk mixture and then through the cornmeal mixture, making sure each piece is completely and evenly coated.
Place gently into the frying pan. Cook for about 2 1/2 minutes on each side, turning with both a small spatula and a pair of coated tongs. Only cook a few at a time. I like to place them onto a rack in my lightly heated toaster oven after they're done frying, so I can keep them nice and warm while I finish cooking them all. It also allows some of the oil to drip off.

EASIEST-EVER TARTAR SAUCE
1 cup vegan mayonnaise
1/4 cup dill pickle relish
1 tablespoon prepared yellow mustard
1 tablespoon paprika
1 teaspoon garlic powder
Salt and black pepper, to taste

Throw it all in a bowl and stir it up. Easiest ever.

CAULIFLOWER HUMMUS
1/2 head's worth cauliflower florets, gently boiled until softened
3 cloves garlic
2 cups garbanzo beans
1/4 cup garbanzo bean cooking liquid, or more to taste
1 tablespoon olive oil
1 teaspoon cumin
1 tablespoon paprika
1/8 cup lemon juice
Salt and black pepper, to taste
Dash of cayenne

Chuck everything into a food processor and blend until creamy.

ASIAN-INSPIRED VEGGIE SLAW
I saved the best for last! I have been fiddling with this slaw (or "salad," depending on your mood) for a while now. And I think I have finally perfected it! Give it a try.
1 medium zucchini, finely diced (I used a SaladMaster, cone 1)
1 medium yellow squash, finely diced (SaladMaster, cone 1)
2 carrots, peeled and finely diced (yep, SM, cone 1 again)
1 Granny Smith apple, diced
1/2 head green cabbage, diced

Throw everything into a bowl and coat liberally with the following dressing. Add the dressing a little bit at a time, to taste. You probably won't use it all, but it keeps great in the fridge!
Note: If you have access to fresh herbs, they will add some great zing to this dish! For this particular batch, I plucked a small handful of each from my backyard herb garden: Sweet Dani Basil, Purple Basil, Chives, and Italian Parsley. I minced them very finely, and stirred them right in. Delicious!

ASIAN GINGER DRESSING
3 teaspoons minced ginger root (I used the little frozen cubes)
1 cup olive oil
1/3 cup water
2 tablespoons low-sodium soy sauce
1/4 cup agave nectar (or sugar)
1 teaspoon garlic powder
Several shakes of sesame oil
1/8 cup lime juice

Put all ingredients into a bottle, or something that you can vigorously shake, and shake it until it's well-mixed. I actually prepare and store this dressing in an old soy sauce bottle. It keeps very well in the fridge for several days. Just be sure to shake it up again before using it.

The 30-Minute Vegan's Taste of the East

Vegan Feasts

The Asian Vegan Kitchen

Gluten-Free Blackberry Crumb Cake

2011-04-16T11:41:00.000-07:00

I bought three clamshells of blackberries several weeks ago when they went on sale for a dollar apiece, and I chucked them right into the freezer to await the day when I would find a use for them. Today, my friends, is that day!
Try this yummy crumb cake on for size...

CAKE
1 cup vegan butter, softened (I recommend Earth Balance)
1 cup organic sugar
1/2 cup agave nectar
4 1/2 teaspoons Ener-G Egg Replacer
1/4 cup water
1 cup plain soy yogurt
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 tablespoons lemon juice
2 1/2 cups gluten-free all purpose flour
1 teaspoon xanthan gum
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
18 ounces fresh or frozen blackberries

TOPPING
1 cup walnuts, chopped
1/2 cup unpacked organic brown sugar
1 teaspoon cinnamon

Preheat oven to 350 degrees.
Cream together butter, sugar and agave in a large bowl until light and fluffy. This may take several minutes.
In a small bowl, whisk together egg replacer and water until no lumps remain. Add to the large bowl and combine with creamed butter and sugar mixture. Set aside.
Use the egg replacer bowl to whisk together yogurt, vanilla, lemon extract and lemon juice.
And, in yet another medium bowl, whisk together the dry ingredients: flour, xanthan gum, baking powder, baking soda, and salt.
Add flour and yogurt mixtures to the large bowl. Mix well.
Gently fold in the blackberries.
Pour batter into a greased 9x13" pan. Use a spatula to even it out.
Use your flour bowl to mix your toppings together. Then gently shake them out onto your cake batter in the pan.
Bake for 40-50 minutes, or longer if needed. Use a knife to test the cake in the center of the pan. When it comes out clean, your cake is done. Watch cake closely during the last 10-15 minutes of baking.
Allow to cool at least 10 minutes before slicing.
Makes 12 servings.
Enjoy!

NUTRITION INFO (per serving):

Calories: 386.90 / Total Fat: 22.5g (Saturated Fat: 6.0g, Polyunsaturated Fat: 10.1g, Monounsaturated Fat: 6.2g) / Cholesterol: 0mg / Sodium: 387.8mg / Potassium: 97.8mg / Total Carbohydrates: 44.7g (Dietary Fiber: 4.7g, Sugar: 19.5g) / Protein: 4.6g

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Creamy Split Pea Soup

2011-04-15T18:52:00.000-07:00

I took this photo at dusk, so the soup looks yellowish-brown. But, trust me folks, it's green. Like, "exorcist green." And it's delicious!
If you like, you could mince some veggie bacon and saute it with the onions at the beginning to add more of an authentic flavor, but I prefer to throw a three-inch piece of kombu in my soup water instead of the sauteed veggie bacon. If you have access to kombu (it's not very expensive, but can be hard to find - check the Asian aisle) I highly recommend it for all of your beans. It makes beans mucho flavorful, and it cuts down on the farts. Win win!

1 white or yellow onion, finely diced
1/4 cup fresh oregano leaves, minced
1 tablespoon olive oil
8 cups water
1 16-ounce bag split peas
2 large carrots, peeled and finely diced
1 cup unsweetened soy milk, or whole milk
5 sun-dried tomato halves, finely diced or minced
A few shakes of sesame oil
1 tablespoon paprika
2 tablespoons low-sodium soy sauce (gluten-free, if preferred)
2 tablespoons lemon juice
Dash of chili powder
Pinch of cayenne
Salt and pepper, to taste
Sprinkle parmesan or nutritional yeast on top (optional)

In a large pot, heat oil over medium heat. Add the onions and oregano. Saute gently until onions are soft and translucent.
Add water, split peas, and all spices. Stir well and bring to a boil. Stir again, reduce heat to medium-low, cover and allow to simmer for half an hour, stirring occasionally.
Add carrots, sun-dried tomatoes, and milk. Stir well, and allow to simmer another 15 or 20 minutes, until carrots, tomatoes, and peas are soft.
Use an immersion hand-blender to whip the soup until it's nice and creamy. Do a taste test to see if you need to add any more spices or cook a little while longer.
Serve with a generous sprinkle of parmesan or nutritional yeast on top.
Makes about 8 servings.
Enjoy!

NUTRITIONAL INFO
(per serving - calculated w/soy milk, no garnish)

Calories: 115.2 / Total Fat: 2.9g (Saturated Fat: 0.4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1.4g) / Cholesterol: 0.0mg / Sodium: 180.2mg / Potassium: 298.2mg / Total Carbohydrates: 16.8g (Dietary Fiber: 6.2g, Sugar: 3.4g) / Protein: 6.4g / Iron: 9.9%

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Gluten-Free Sugar-Free Coconut Macaroons

2011-04-06T18:09:00.000-07:00

Yeah, baby! These macaroons are vegan, gluten-free, and free of refined sugars. And they are fantastic with hot tea. I feel very British while eating these and sipping my organic black tea. It makes me want invite Rupert Giles over for a chat about the current state of the Hellmouth.
I come from a long line of deeply Southern women, who were descended from a long line of deeply Irish women. British I am not. But, delicious these macaroons are! Hey, that sounded more Yoda than British, didn't it?

Anyway, here's how to make 'em...

3 teaspoons Ener-G Egg Replacer
4 tablespoons water
1/4 cup coconut milk (the canned stuff)
1/2 cup agave nectar
1/4 teaspoon salt
1/2 cup gluten-free all purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
2 cups unsweetened shredded coconut

Preheat oven to 325 degrees.
Lightly oil a medium baking sheet, or spray with baking spray. Set aside.
Mix egg replacer and water in a large bowl and whisk together until all lumps are gone.
Add coconut milk, agave nectar, salt, flour and baking powder. Mix well.
Fold in coconut until well distributed throughout.
Drop by rounded teaspoonful (or use a small cookie scoop) onto prepared baking sheet.
Bake for 20 minutes. Keep an eye on your cookies for the last few minutes, and pull them out if they're getting too dark around the edges.
Transfer gently to a wire rack for cooling.
Makes 24 cookies.
Enjoy!

The next time I make these, I might try drizzling a little melted chocolate over the tops. I think that would taste sublime!

NUTRITION INFO (per cookie):

Calories: 88.2 / Total Fat: 3.9g (Saturated Fat: 0.4g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g) / Cholesterol: 0mg / Sodium: 20.6mg / Potassium: 5.5mg / Total Carbohydrates: 13g (Dietary Fiber: 0.9g, Sugar: 4.1g) / Protein: 1g

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