Earthly Vegan Eats

Vegetarian Kitchen Sink Casserole

2016-12-26T15:56:00.001-08:00

Today I made a casserole with the intent of having something to snack off of for the rest of the week. In reality, it's probably going to last me about 48 hours -- it's that good! It's packed with protein, vegetables, and a bit of fiber. All the good stuff! I used up all the extra veggies I had sitting around in my fridge, but you can mix in your favorite veggies (and/or meat, if you're so inclined), and tailor it to your tastebuds. Here's what I did:

Ingredients

3-4 cups minced/diced veggies

Portabella mushroom, gills removed (scrape out w/ a spoon)
½ onion
1 individual-sized snack pack celery
10-15 baby carrots
3 handfuls spinach
½ head broccoli
10 cherry tomatoes + 1 small regular tomato

4 slices whole wheat bread

8 eggs

1.5 cups shredded cheese

Salt + pepper + onion powder + milk

Directions

Spray Pam Butter Cooking Spray into a casserole dish.

Tear bread into small cubes, and toss them in the casserole dish. Spray the tops with Pam cooking spray. Bake in a low heat oven until crispy.

Meanwhile, boil the carrots for about 10 minutes, until easily pierced with a fork. Mince / dice all veggies to your preference, and fry in butter over low heat for 5-7 minutes.

Remove bread from oven. Layer veggies over bread, then top the veggies with shredded cheese. *Note -- if I could add a bit of extra creaminess to the vegetable layer, I would. I might experiment in the future with adding in half a can of cream of mushroom soup, or something similar.

Top the shredded cheese with 8 eggs whipped with some milk, salt, pepper, and onion powder. Be sure to pour the eggs evenly over the mixture, as they won't mix in very well otherwise.

Bake at 375 for 30-35 minutes. This made my apartment smell heavenly while it was cooking!

Energy Booster Smoothie

2014-07-25T11:09:00.001-07:00

First post of 2014! It's been 9(!!!) months since I last posted a recipe, mainly because I've fallen off the vegan train. At home, I still cook 100% vegetarian, but since vegan substitutes are nonexistent in Mexico (or the few that can be found here are really, really expensive), I've had to resort back to basic dairy and egg products. When I eat at a restaurant, I sometimes totally cheat and eat all the seafood things, because, oh my god, shrimp cocktails and ceviche! Of course I'll still eat vegan food when and where I can, but it's just not all the time anymore.

But back to vegan food. Today, I made the creamiest, thickest fruit smoothie ever for lunch. It's full of vitamins A, B6, C, potassium, fiber, and healthy fats. Plus, it's only 5 ingredients, so it's perfect for my lazy Friday!

Ingredients

1/2 ripe avocado

1 sliced banana

6-8 frozen strawberries

6-8 frozen mango cubes

Almond milk (I cheated and used regular milk + a splash of strawberry milk, since almond milk is 3x more expensive than regular milk here)

Directions

Toss the avocado, banana, strawberries, and mango cubes in the blender. If you use fresh strawberries and mango, add a couple ice cubes. Pour in the almond milk until about 2/3 to 3/4 of the fruit is submerged, and blend on high for about a minute. You'll get a super thick, creamy, banana-colored smoothie, and you can only taste the fruit!

Vegetarian: Avocado, Egg, and Black Bean Breakfast Sandwiches

2013-10-28T11:49:00.000-07:00

It's been awhile since my last post! I've recently moved in to a new apartment in Mexico City where I actually have a functioning kitchen. And, I'm not afraid that the stove is going to explode every time I light it. Perhaps more recipes soon to come?

This morning for a late breakfast, I made a hearty meal to warm me up post-chilly-weather-workout. (Yes, really. Mexico City can get pretty cold in the night and early morning hours). Fast, filling, and easy, here's the recipe for one delicious breakfast sandwich:

Ingredients:

2 slices whole-grain bread

1 egg

1/2 avocado, sliced

Refried black beans (or cooked and pureed black beans)

Salt and pepper

Directions:

In a small bowl or coffee cup, beat the egg. In a small frying pan over low heat, pour in the egg. Leave the egg to cook in one piece (no more mixing, no scrambling the egg).

While the egg is cooking, place both slices of bread in the toaster. Toast on the lowest setting--you want the toast warm and slightly crunchy. Slice the avocado into small strips. Spread the refried black beans over one slice of the toast and top with avocado slices. Sprinkle salt and pepper over the avocado and black beans.

Flip the egg that has been cooking, and make sure it is cooked all the way through. Place the egg on top of the avocado slices, and top with the other slice of bread. Serve with potatoes on the side, and enjoy!

PB-Banana Oatmeal

2013-09-20T11:35:00.000-07:00

I've become a bit of a convert to the famous PB-banana mixture. And you know what? I l-o-v-e it. If you haven't tried it, don't bash it just yet! I thought it sounded kinda gross too, but I was wrong. PB-banana foods have become a staple in my diet (PB-banana wraps, PB-Banana Protein Bars, and PB-banana oatmeal, to name a few). Quite recently, I've been making oatmeal to warm myself up on these chilly Mexico City mornings! What, you thought all of Mexico was hot? NOPE. Because of our elevation, Mexico City mornings are just as cool as Iowa October mornings. So here is my quick, simple, little warmer-upper:

Ingredients:

1/2 cup oats

1 ripe, mashed banana

Almond milk (I didn't measure, but I guess I used no more than 1/3 cup)

1 tbsp creamy natural peanut butter

Honey, to taste (or agave, for strict vegans)

Cinnamon, to taste

Directions:

The method itself is just as sinfully simple as the ingredients. Toss everything into your breakfast bowl, minus the cinnamon, and mix it together as well as you can (the sticky peanut butter won't want to mix perfectly). Pop it in the microwave for 1 minute to 90 seconds, depending on microwave power. Remove from the microwave and mix it again (now it should mix much better). Sprinkle cinnamon on top and enjoy!

UPDATE + Mexican Rice

2013-09-08T17:06:00.000-07:00

WHOA. And I'm back. After a 7-month hiatus from food-blogging, it may be something I want to start doing again! (Time permitting).

Essentially, the short explanation for my disappearance from this blog is that 1) I live in Mexico City now; 2) I keep really busy with work and travelling (as can be seen at my other blog, Aventuras en D.F. ); 3) I have a tiny kitchen and the stove doesn't even have temperature labels; and 4) I have fallen off the vegan train. Oops! You see, living in Mexico, being vegan is much more difficult than it is in the states, for numerous reasons. However, the big reason for me was that pretty much all Mexican food includes cheese, sour cream, and/or milk. Aaand, vegan substitutions are non-existent around here. If I lived in Mexico, and never ate Mexican food, I would feel like I'm missing out on a big part of the culture here! So, I've added dairy back in to my diet. (Organic and family-farm raised, whenever possible, of course). To tell you my really dirty secret, I've even added shrimp back in to my diet. Forgive me, die-hard vegans.

SO...What does this mean for the blog? Really, nothing. If I have cheese in a recipe, it can just as easily be substituted with vegan cheese. Same thing goes for milk / almond milk, cream / coconut cream, sour cream / tofu sour cream, etc.. So, without further ado, let me give you a fully-vegan recipe that I made for lunch today: Mexican Rice. (How fitting).

Ingredients:

1 cup rice

2 cups veggie broth

1/3 cup tomato paste

1 tsp-tbsp (depending on how much you want) garlic powder

1/2 tsp cumin

~1/3 medium onion (you can use more if you wish, but I don't recommend using the whole thing)

1 cup peas (I used frozen)

Olive oil

Directions:

Heat a large frying pan over a medium-high flame, and generously coat the pan with olive oil. Toss in the rice, and mix with a spatula until all the rice is coated in oil. Sprinkle the cumin and garlic salt over the rice, and mix again. Allow the rice to toast until golden (being careful not to burn!). In the meantime, roughly chop your 1/3 onion, and mix that in as well. Stir-fry for about 2 minutes.

Now, mix the veggie broth and tomato paste into the pan as well. Crank the flame up to high heat and allow to boil out. For me, this couldn't have taken more than 15 minutes, just be sure to stir/fluff the rice every couple minutes. When the soupy-ness goes away, you'll be left with a reddish-orange rice. Reduce the heat back to medium-low and toss in the cup of green peas. Stir-fry for another 3-5 minutes, or until the peas are soft. (Or in my case, unfrozen). Store in an air-tight container in the fridge for up to 4 days. Enjoy!!

PB-Banana Protein Bars

2013-02-11T18:08:00.000-08:00

I'm in love with granola bars. Head-over-heels. They are so yummy! Luna bars, Clif Bars, and Larabars are all super-delicious, but can be expensive. Homemade granola bars, on the other hand, are quite inexpensive, and you know exactly what goes into them and what they come in contact with before you eat them. (Particularly useful for strict vegans and those who are gluten-intolerant). The homemade granola bars I made the other day are vegan (of course), gluten-free, about 160 calories each while packing in 12 whole grams of protein per bar! Guaranteed delicious and healthy. I added a vegan protein powder supplement to these bars, which I highly recommend. The brand I use is called MLO Vegetable Protein Powder, to buy it online, click here. Otherwise you can probably find it in the health-food section of your grocery store. Really good stuff to have around to mix into smoothies, granola bars, etc. But enough of raving about my protein powder (you're welcome for the free advertising, MLO), now it's time for the actual recipe!

Ingredients

1 cup rolled oats

1/2 cup vegan protein powder

1/2 cup chopped almonds

1 ripe banana

6 whole dates

1/2 cup peanut butter

3 tablespoons agave nectar

1/4 cup almond milk

Directions

Chop the banana and dates in to very small pieces.

In a saucepan on the stovetop over medium-low heat, melt the peanut butter, and stir in the agave nectar, and almond milk.

Slowly mix in the protein powder, almonds, oats, chopped banana and dates. Mix together very well--the mixture will be very thick, but keep at it until it's all mixed evenly.

Transfer the mixture to an ungreased 8 x 8 pan, and press it down into the pan using your (clean) hands. You may need to wait for a minute or two for the mixture to be cool enough to touch. Once everything is even in the pan, set the pan in the refrigerator for at least 2 hours for the bars to set.

Cut the bars in to 10 pieces, and serve cold. The only "downside" is that the bars need to be kept in the fridge, but they pop out of the pan really easily and make a great snack or pre/post workout fuel. Enjoy!

Lorna Rae's (Sugar Cookies)

2013-02-10T11:52:00.001-08:00

Ah, it's been a nostalgic morning. I'm getting ready to move back to Mexico City after being home for a month and a half, and aside from my excitement for the future, there are a lot of things that I'm really going to miss about Iowa. (Not the weather) But my family, my friends, my favorite hiking spots, midwestern-restaurants, get-togethers, American holidays...the list goes on and on. So, in the midst of all these nostalgic thoughts and feelings, I made sugar cookies--from a recipe that my mom has been using for at least 20 years. These cookies have been at every family Christmas and Easter (and other various holidays) for as long as I can remember. I have a taste of one of these cookies, and the trip down memory lane begins...I've tweaked the recipe just a tiny bit, of course, and veganized the cookies, but they taste just the same as always :) This recipe made 9 cookies. (2 of them vanished before they got in front of the camera...Oops)

Ingredients

1 cup flour

1/2 cup Splenda or sugar

1/2 cup melted Earth Balance (vegan buttery stick) (you can use regular butter if you're not vegan)

1/2 teaspoon baking powder

1/2 teaspoon salt

Directions

Preheat the oven to 400.

Melt the Earth Balance "butter" over the stovetop or in the microwave

In a small mixing bowl, mix dry ingredients together

Pour the melted Earth Balance "butter" over the dry ingredients, and beat together with a fork. This will form a crumbly dough.

Form 8-10 cookie dough balls out of the dough, flatten slightly with your hands, and place on an ungreased baking sheet.

Bake in the oven for 12 minutes. When they come out of the oven, allow to cool for 5 minutes before transfering them to a glass plate, and allow to cool completely before frosting them.

Frosting Ingredients

**This makes more than enough frosting for 9 cookies, so you'll have extra...Darn ;)**

2 tablespoons Earth Balance vegan buttery stick

2 tablespoons almond milk

1 & 3/4 cup powdered sugar

1/2 teaspoon vanilla

Dash salt

Food coloring of your choice

Directions

Melt the Earth Balance, and pour into a small bowl. Add in almond milk and vanilla, and whisk together.

Stir in the powdered sugar using a fork. The stirring will take a while, but it should result in a nicely thick frosting.

Add a dash of salt and a few drops of the food coloring of your choice, and mix together very well.

Frost the cookies (I use the back of a spoon, that tends to work really well), allow the frosting to harden for 10 minutes, and enjoy!

Tofu Tagine Pasta (Can be Gluten-Free!)

2013-02-09T14:39:00.000-08:00

Another grey day in Iowa, another perfect excuse to spend a lot of time in the kitchen making new recipes :) These grey days aren't bothering me so much anymore! Bad weather = excuse to stay in and bake/cook = happiness. Ah, the simple things in life. Today's lunch was inspired by a recipe I saw in Cosmo a few months back: Chicken Tagine. It looked really good for a lunch or dinner, except that little problem of chicken not being quite vegan. Buuuut, a little bit of tofu solves that problem! After subbing the tofu for the chicken and making a few not-exactly-minor tweaks to the recipe, I came out with a tofu recipe that is great on its own, and awesome in a pasta dish. The tofu needs to marinate for a long time, so it can absorb a nice flavor--so it's best to begin preparing this dish 8-24 hours ahead of time. Here's the recipe for a fancy-schmancy lunch or dinner, serves 4 people.

Ingredients for the Tofu Tagine:

1 block extra-firm tofu

2 cups vegetable broth

1 tablespoon minced garlic

1 tablespoon lemon juice

1 tablespoon parsley flakes

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon coriander

1 teaspoon cumin

1 teaspoon onion powder

1 teaspoon spanish paprika

1 teaspoon ginger

1/2 teaspoon cinnamon

2 tablespoons olive oil

Directions for the Tofu Tagine

Drain the tofu and pat it dry with a napkin. Cut it into strips, about 1 inch wide, 1/2 inch thick, and 4 inches tall. Set aside on a paper towel.

Pour the vegetable broth into a bread loaf pan, and stir in all of the remaining ingredients listed above except the olive oil.

Place the tofu strips into the vegetable broth marinade, and refrigerate 8 to 24 hours. (I let it sit for about 15 hours)

After the tofu has been marinating for 8+ hours, preheat the oven to 350. Bake the tofu for 25 minutes; this really locks in the flavor.

When the tofu comes out of the oven, drain the marinade liquid and, using tongs, gently place the tofu strips on paper towels.

Now, heat up a large frying pan over medium heat, and coat it with 2 tablespoons of olive oil. Fry the tofu strips for a couple minutes on each side, until they reach a golden color.

Remove from the heat and set aside. Your tofu is done! Now for the remainder of the pasta dish ingredients...

Pasta Dish Ingredients

1 package (8 oz) fettuccine (I used DeBoles brand gluten-free rice fettuccine)

1/2 zucchini

4 large baby portabella mushrooms

1 lemon

Salt and pepper

Olive oil

Pasta Dish Directions

Cook the fettuccine according to package directions, in salted water.

While the pasta is cooking, slice the zucchini and mushrooms into small, bite-sized pieces.

Heat a frying pan over medium heat, lightly coat it with a little bit of olive oil, and stir-fry the zucchini and mushrooms for about 5 minutes. Then, remove from heat and set aside.

Drain the pasta and portion it onto 4 plates or bowls.

Squeeze a little bit of lemon juice over the pasta, to taste.

Distribute the tofu, mushrooms, and zucchini into each bowl on top of the pasta. Add salt and pepper to each bowl, to taste. Garnish with a bit of lemon zest, if desired.

Serve warm, and enjoy!!

The BOSP Smoothie

2013-02-02T17:26:00.001-08:00

Hey guys, I have a new favorite smoothie--the BOSP Smoothie! So what the heck is a BOSP Smoothie? And why would I give it such a weird name? Simply, it's just that I'm feeling rather uncreative in naming smoothies this week, so the name is just an acronym of the fruits in the drink: banana, orange, strawberry, and peach. The BOSP is a vitamin and fiber-packed smoothie, so it keeps you feeling full for a long time. Plus it's really yummy :)

Ingredients

3/4 cup almond milk

1 smallish banana

6 frozen peach slices (or 1 medium fresh peach, but we don't get those in the store in Iowa in January)

8 frozen strawberries

1 orange

1 teaspoon chia seeds

Directions

Well, you all know how to make a smoothie. Just a note, you'll want to thaw anything that's been frozen before blending it ;)

Notes

In case you're interested, I found a nutritional info calculator on the Spark People website, and checked out what's in this smoothie. Here's what's in the BOSP Smoothie, vitamin-wise: (There's also 5 grams of protein and 12 grams of fiber)

Vitamin A	24.3 %

Vitamin B-12	0.0 %

Vitamin B-6	34.1 %

Vitamin C	169.5 %

Vitamin D	18.8 %

Vitamin E	44.6 %

Calcium	25.3 %

Copper	12.9 %

Folate	16.3 %

Iron	10.9 %

Magnesium	21.8 %

Manganese	23.6 %

Niacin	10.9 %

Pantothenic Acid	7.6 %

Phosphorus	13.1 %

Riboflavin	12.5 %

Selenium	3.6 %

Thiamin	10.9 %

Zinc	3.2 %

Whole Wheat Blueberry Pancakes

2013-01-17T09:41:00.000-08:00

If you're having a cold winter where you live, then you know that there's no better way to warm up on a chilly morning than by eating a hot and hearty breakfast. Pancakes are notoriously delicious, but are not typically the healthiest things to chow down for breakfast. 'Till now ;) These heart-healthy whole wheat blueberry pancakes are vegan: which makes them cholesterol-free. Even without eggs, these pancakes are super fluffy and have that perfect pancake thickness. They're delish. And if you're not sold already, maybe knowing the fact that they only have about 150 calories per cake might convince you to give them a try. (You'll likely be full after one, trust me). I wrap the leftovers in foil and a ziplock bag and freeze them, and pop them into the toaster for quick breakfasts all week long! This recipe makes 7-8 pancakes, each about 6 inches in diameter.

Ingredients

2 cups whole wheat flour

4.5 teaspoons baking powder

2 teaspoons ground cinnamon

1 tablespoon sugar

Dash of salt

2 cups almond milk (+up to 4 tablespoons, as needed for texture)

1 tablespoon lemon juice

1 tablespoon vinegar

2 teaspoons vanilla

2 cups fresh or frozen blueberries

Directions

In a medium bowl, mix all dry ingredients together. (Keeping blueberries out).

Mix wet ingredients together in a measuring cup or small bowl that holds a little more than 2 cups of liquid.

Pour the wet mixture over the dry, and whisk until everything is thououghly combined. Gently stir in the 2 cups of blueberries last.

Cook in a skillet (sprayed generously with cooking oil) on the stovetop over low heat. When bubbles start to pop in the batter, flip the pancake and cook for another 3-4 minutes.

Serve topped with a little pure maple syrup, and enjoy!!

New Year's Confession (plus weight loss tips!)

2013-01-08T21:21:00.001-08:00

Okay...Time for a New Year's Confession. I've been going back and forth in my head about whether or not to make this post, because it's a confession that I'm both proud of and ashamed of. Sound weird? Let me explain--you see, in 2012, I lost a ton of weight (that needed to come off). I'm really proud that I did it, and very happy with where I'm at now, but I'm ashamed that I didn't used to care about myself enough to keep myself healthy and my weight in check. I don't even have "before" pictures that I can find, because I was so ashamed of the way I looked that I would avoid cameras at all costs. Not a good place to be.

This is uber-scary sharing it on my blog that my friends and family check up on. I've never given anybody a number as to what I was at this time last year, but, I will tell you what came off in the last year: 70 pounds. Whoop, there it is! More than half of that I would attribute to diet changes. Going vegan last January was difficult at first, but got easier with time, and I found myself actually enjoying eating more fruits and veggies. I don't miss milk, because I grew to love almond milk more. I don't miss butter, because I love olive oil more. I kind of loved cheese, but I discovered that Daiya brand dairy-free cheese is just as good! And in learning that art of substitution, being vegan became one of the easiest things in my life. A vegan diet cuts out dietary cholesterol completely, which my heart has thanked me for. Switching to a veg-diet also cuts out a bunch of calories (meaning you can eat more food and consume fewer calories...um, deal!). So changing my diet was a huge part of my weight loss, but there are many other things I had to do in order to lose that 70 pounds. Here are some weight loss tips, the key things that helped me lose:

Portion control--I came to realize that I was eating much bigger portions than my body actually needed! A way to fix this is to, instead of grabbing a dinner plate to fill up, grab a salad plate. Fill it with your regular food, just in smaller portions. It's okay if they look too small, if you're still hungry 20 minutes after you start eating, then go ahead and grab a little more.
Fill up on fruits and veggies first--We all know that fruits and veggies are good for us. Full of vitamins, high in fiber, all-natural...and they also tend to be very low-calorie. Start your meal with fruits or veggies, fill yourself up a little, and you will likely eat less of your higher-calorie entree.
Eat 5 small meals each day--Like the hobbits in the Lord of the Rings movies!! (What is it they have, breakfast, second breakfast, 11sies, lunch, tea, dinner, supper....okay, that's way too much food, but still). Eating 5 small meals everyday that average about 300 calories each will keep your blood sugar from dropping and spiking, you'll feel full all day, and you are less likely to binge.
Water--Waterwaterwaterwaterwaterwaterwaterwaterwaterwater. Get the picture?
Don't drink empty calories--I had two soda drinks this year, and I didn't even really enjoy them. By cutting out soda completely, I saved myself a bunch of calories (I used to think I was addicted to Dr. Pepper). After not drinking it for awhile, I found that the carbonation in the drinks kind of hurt my mouth, and flat soda doesn't even taste good. Trust me, the first two weeks are the worst: if you can get through those, then you're golden.
Plan your meals a day ahead of time--Having a plan will keep you from standing in front of an open fridge and succumbing to a binge. Be sure to have a plan that you like, or else you may not be keen to stick to it.
Keep an "emergency" stash in your car or purse--you never know when something unexpected will happen, so always be sure to have a water bottle and some fruit or a granola bar close by, to power you through to the next meal if you're going to miss one.
Treat yourself--If you feel deprived of something, eventually you're more likely to binge. But 100-calorie snack packs of a tasty treat will take away that feeling of deprivation, and help to keep you on track.
Find at least 2 exercises you really like--And alternate them throughout the week. When exercise is enjoyable, you're going to keep at it, simple as that. As all the experts say, aim for an average of 30 minutes each day! (They say it because it works, I promise).
Keep trying new things--The more we challenge ourselves physically, the more quickly we will see results. Even try things that you didn't used to like! Give something two weeks, and if you still hate it at the end of two weeks, you can stop. Make goals for yourself, like trying two new things each month. Running, walking, hiking, mountain biking, spinning, ballet, zumba, elliptical, yoga, kickboxing, calisthenics, swimming, rock climbing, stair-stepping, sports, a new workout video, ice skating, skiing...I could go on for ages, but there are so many ways to work up a sweat.
Motivate yourself!--Read inspirational quotes, subscribe to a fitness magazine, hire a personal trainer, get a diet-and-fitness buddy, utilize self-talk...Do whatever you have to in order to keep yourself motivated and on-track. Motivation gets you started, then habits form and keep you going. :)

Well, I think that's all I have for tonight! May the New Year bring you all the best, and may you achieve each of your New Year's resolutions :)

Green Chilaquiles

2012-12-28T18:30:00.000-08:00

Finally! My first authentic Mexican recipe. Kinda funny that I waited until I was visiting Iowa for Christmas, but I wanted my home grocery store where I can read everything and be absolutely sure what I'm buying. (I've had more than a few failures in locating items in my Mexico City grocery store). So, I've finally gotten around to making a homemade rendition of my absolute favorite Mexican dish! Chilaquiles are a popular breakfast food, so this recipe will be filed under the breakfast category, but tonight for me they were dinner :) De-freaking-licious. I heart chilaquiles. There are several ways of preparing chilaquiles--for one you can make them with a red or a green sauce (the ones here are made with green sauce, they're less spicy), it's also popular to make them with eggs and/or shredded chicken, if you're not a vegan. The recipe you'll find here, of course, is vegan. They can be made spicier by adding more serrano peppers to the sauce, if you like, but two peppers are usually enough for those not accustomed to the uber spicy Mexican food. Here is your homemade green chilaquiles recipe!

Ingredients:

Corn tortillas (I recommend homemade, since they're tasty and easy, but you can find good ones at the store as well. Regardless, let them sit out for a few hours or overnight to dry out a bit.)

Refried black beans (Or or they don't exist in your store, as is the case in central Iowa, make them at home by draining a can of black beans and whipping them up in the blender.)

Vegan sour cream

Vegan shredded cheese (Daiya dairy-free mozzarella style is my favorite)

For the green sauce:

1 pound tomatillos

2 serrano chile peppers

1/8 - 1/4 cup finely chopped cilantro

1 heaping tablespoon minced garlic

1 cup vegetable broth

1/2 white onion

Directions:

Preheat oven to 400 degrees fahrenheit. Chop tomatillos in half, and place in foil-covered baking dish, along with whole serrano chile peppers. Roast in oven for about 25 minutes.

While the tomatillos and serranos are roasting, cut or rip the corn tortillas in to bite-sized bits. Coat a large frying pan in 1/8 inch vegetable oil, and fry the tortillas over medium-high heat until they are a golden color. Remove from heat, pat dry, and set aside.

Roughly chop the white onion and sautee in hot oil until just before it begins to brown.

Place the roasted tomatillos (don't forget the juice collected by the foil during the roasting process!), serranos, cilantro, garlic, onion, and vegetable broth into your blender. Blend for about 30 seconds.

Change the oven temperature to 350. Divide the fried corn tortillas into two or three oven-safe bowls. Cover lightly with the green sauce from the blender, and stir around with a spoon until evenly coated. Top with a layer of refried black beans, then a layer of vegan sour cream, then cover with a layer of vegan shredded cheese.

Place in the oven and cook until the cheese has begun to melt, or about 10 minutes.

Remove from the oven and garnish with extra sliced onion and green sauce, if you want it more spicy.

Serve hot, and enjoy!!

(Pictured is the dish, just before it goes into the oven. Yum!)

Neon PinkJuice

2012-12-25T09:18:00.002-08:00

A tropical-style juice that has several anti-inflamatory and anti-arthritic properties.

Ingredients:

15 frozen raspberries

1/4 cup orange juice

1/4 cup very strongly brewed peppermint tea

1/2 cup regular applesauce

A squeeze of lemon juice

Directions:

Brew peppermint tea in boiling water and allow to steep for several minutes.

Meanwhile, measure out the orange juice, 15 raspberries, and applesauce. Toss them all in the blender. Pour in the peppermint tea, and add a squeeze of fresh lemon juice.

Blend until smooth, and add ice if the frozen raspberries haven't made it cool enough.

Enjoy! Makes a serving for one.

Recipe Index

2012-12-15T19:43:00.000-08:00

Featured New Recipe: Lorna Rae's Sugar Cookies!

Drinks:
Creamy Hot Chocolate
My Favorite Fruit Smoothie
Snickerdoodle Cookie Dough Milkshake
Neon PinkJuice
BOSP Smoothie

Breakfast Foods:
Autumn Spice Granola
Pumpkin Pie Oatmeal
Cappuccino Chocolate Chip Muffins
Southwestern Style Scrambled Tofu
Green Chilaquiles
Whole Wheat Blueberry Pancakes

Lunches:
Couscous and Veggies
Quinoa and Hummus Salad
Power Protein Bowl
3 Vegan Sandwiches

Dinners:
Sweet Potato Bowl
Vegan Quiche
Quinoa and Meatballs
Tofu Tagine Pasta

Sides--Vegetables
Roasted Asparagus
Stuffed Mushrooms

Snacky things
Chocolate-Almond-Strawberry Soft Granola Bars
PB-Banana Protein Bars
Olive-Topped Crackers

Desserts
Craving-Killer Chocolate Cake for One
Apple-Date Cakes
Black Bean Brownies
Gingerbread Cookies
French Silk Chocolate Pies
Snickerdoodle Cookies
Lorna Rae's (Sugar Cookies)

Roasted Asparagus

2012-12-10T10:26:00.000-08:00

Sometimes, veggies can be comfort food. I know some people would initially disagree--comfort foods include chocolate things, ice cream, and hot and calorie-rich meals laden with not-the-healthiest-but-delicious ingredients. Right? Okay, right, those are some comfort foods. But, when veggies are prepared a certain way, they can have a comforting, yummy, just-like-mom-used-to-make appeal. Instant cure for homesickness. Or a really bad cold. (Seriously, self, of all the times to get miserably sick...) Cue roasted asparagus. As a kid, I really didn't like the taste of it, but now, I can't get enough of it! Maybe it's this recipe. Even if asparagus isn't your favorite, just try one spear prepared this way: it might change your mind about this veggie :) Because, there are so many wonderful things in asparagus--Vitamins A, C, E, K, chromium, folate, glutahione, lots of antioxidants, and fiber. Helps prevent cancer, has anti-aging properties (who doesn't want to look young longer?), and helps prevent cognitive decline. Read more about why asparagus is so good for you here. So, at least give it a try! Here's a recipe to make a delicious roasted asparagus lunch or snack:

Ingredients:

Asparagus spears, washed and dried, with the tough bottoms broken off

Olive oil

Juice from half a lemon

Garlic salt

Black pepper

Optional: shredded veg-mozzarella cheese (Daiya brand is awesome), or regular mozzarella, if you're a non-veg

Directions:

Preheat the oven to a little more than 400 fahrenheit. (Maybe 415-425ish? The ovens here are in Celsius, and I turned that up to a little past 200)

Lay asparagus spears side-by-side in a shallow dish (I used a pizza pan)

Lightly drizzle olive oil over the spears, just enough to cover them in a very very thin layer. Roll the spears back and forth with your hands to coat all sides.

Squeeze the juice from the lemon half over the spears, as evenly as possible.

Sprinkle garlic salt and black pepper over the spears. A little goes a long way--these aren't so good if they're too salty!

I highly recommend adding a small handful of mozzarella cheese (vegan or non, whatever your preference). Works really well if you are trying to get kids to eat their greens! Again, not much is needed to give a huge flavor boost, so a small handfull sprinkled sparingly will to the trick.

Place in the oven and allow to roast for 15 minutes. Remove, and allow to cool for a minute or two. Serve hot, and enjoy!

Couscous and Veggies (With gluten-free option!)

2012-11-27T17:02:00.002-08:00

Finally! A new post! It's been a month, but I'm finally feeling settled here in Mexico, can navigate the grocery store somewhat well, and am becoming familiar with what is where in the kitchen. Today for lunch, I made something really yummy, and I have to share it with you. It's not a Mexican dish for sure, but I hope to get around to posting those soon, when I have a little more expertise in the area. Today was hot, healthy comfort food for lunch. And maybe dinner. Mmmmm, couscous with sauteed veggies. Super-easy to make, and the most time-consuming thing is chopping the veggies. The recipe:

Ingredients:

1 cup dry couscous (I used tomato-basil flavored couscous, highly recommended!)
*For gluten-free substitutions, see notes

10 baby carrots

1/2 medium yellow onion

1 red bell pepper

1/2-3/4 cup sliced cremini mushrooms (or any type you prefer)

3 garlic cloves

Olive oil

Garlic salt

Directions:

Prepare couscous according to package directions in a medium bowl, and set aside.

Boil the baby carrots over high heat for 8-10 minutes. Meanwhile, begin dicing the garlic very finely, and chopping the onion and red pepper into small bits. (I find I have an easier time chopping up the bell pepper if I use scissors to cut it). When the carrots have finished boiling, run some cold water over them, and then chop those into small bits also.

Coat a frying pan with some olive oil (don't be shy with it) and sautee all the veggies except the carrots--onion, garlic, red bell pepper, sliced mushrooms--for about 6 minutes. Then add in the carrots, and sautee for another 2-3 minutes.

Transfer the hot veggies to the bowl with the couscous, and mix together. Add in an extra tablespoon of olive oil, if the couscous seems a little hard or dry. (Or just to make the flavor a little richer!). Sprinkle garlic salt over it to taste, serve hot, and enjoy!! Heats up very nicely for leftovers, so this is a good dish for making a double batch and having quick, healthy, easy meals during the week.

Notes:

For a gluten-free option, a good sub to mimic the couscous texture would be quinoa. I haven't made it this way yet, but feel free to experiment, and please report back and let me know how it went! :) Another sub for the quinoa could definitely be rice. I've made a lot of rice and sauteed veggie dishes, and they all turn out very well--and a dash of soy sauce is good, but unfortunately most have gluten, so check labels.

Update

2012-11-06T18:46:00.002-08:00

Hello again! I know I haven't been posting nearly as frequently as in the beginning--the reason is because just last Thursday I made a big move to Mexico City! I'm hoping that once I get settled in and start going grocery shopping for myself I'll be able to post more recipes. Keep checking back, I promise I haven't quit this blog!

Craving-Killer Chocolate Cake for One

2012-10-27T14:21:00.001-07:00

So, once again, it's been awhile since my last post. It seems that getting ready to move 2000 miles away has left me with very little time to experiment in the kitchen! However, there is one thing I've made a couple times, and it's a life-saver when I'm stressed and needing something chocolate and yummy. And the best part? It's a total indulgence of heavenly chocolate cake goodness for just under 200 calories. I've never put toppings on it, but if you want to top it with something, I'm sure agave nectar, fruit jam, fresh fruit, or homemade frosting would all be delicious with it :) So, fill a glass of almond milk to drink with your cake, and get ready to try this super quick, easy, and yummy recipe!

Ingredients

2 tablespoons flour

2 tablespoons Splenda

1 tablespoon cocoa powder

1 tablespoon vegetable oil

1 tablespoon almond milk

1/4 teaspoon plus a couple drops of vanilla extract

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

Directions

Mix together the dry ingredients first, then add in the vegetable oil, almond milk, and vanilla extract--stir very well. This will be a little thicker than regular cake batter, but not as thick as cookie dough.

Lightly spray a small glass plate with cooking oil. Roll the cake batter into a ball in your hands, and then place on the plate and flatten slightly--it should look like a big chocolate cookie.

Put that in the microwave and heat on high for 30 seconds. Voila! You've got your uber quick and easy chocolate cake for one. Enjoy!

Creamy Hot Chocolate

2012-10-19T09:31:00.003-07:00

There's nothing quite so comforting on a cold day as a big mug of hot chocolate. These last few days in central Iowa have been cold, grey, windy, and rainy, and have left me desperate for something warm. Cue hot chocolate. For the longest time, I tried just stirring some cocoa powder and sweetener into hot almond milk--and it didn't work. The cocoa dissolved a little bit, but mostly just clumped into these wet cocoa powder globs that were quite unpleasant to ingest. Ever try eating a pinch of plain dry cocoa powder? Miserable, I'm telling ya...But then I had a big "Duh!" moment and remembered that I own a blender. (A blender named Phillip. Phillip the blender. Does anybody else name their appliances?) Aaaaanyways, here's the super-simple recipe to blend your way to rich hot chocolatey bliss:

Ingredients

1 cup unsweetened almond milk

1 tablespoon Splenda (or sugar)

1 heaping tablespoon cocoa powder

1 tablespoon maple syrup (You can substitute this with more Splenda/sugar, but the maple syrup makes the taste much more rich in my opinion--like the difference between a generic packet of hot cocoa mixed in skim milk versus Ghirardelli brand hot cocoa mixed in whole milk.)

Directions

Pop everything into the blender and mix for about 30 seconds, to make sure all the cocoa clumps get dissolved. You've just made cold hot chocolate!

Pour your cold hot chocolate into a coffee mug and heat in the microwave for 60-90 seconds.

That's it, you're done! Enjoy it! Unless you want to get gourmet and top it with some vegan whipped cream and shaved dark chocolate--not a bad idea ;)

Notes

PS: I'm going to file this under both the Breakfast and Dessert categories, since I'm not expecting to make a plethora of drink recipes...Who knows, if it becomes my thing, I'll add a new category :)

Sweet Potato Bowl

2012-10-14T09:45:00.002-07:00

So, I wasn't entirely sure what to call this dish. It seems like the word "casserole" might have been a good fit, but this isn't the sweet potato casserole that most people are familiar with, and I didn't want to have anyone expecting a dish laden with sugar and butter. This is somewhat sweet, but not sweet like the side dish/dessert that is often present at your Thanksgiving dinners. It's savory, a rich flavor that isn't overwhelming--so it makes the perfect autumn dinner entree! This recipe makes a serving for one, hitting at right about 300 calories.

Ingredients:

1 medium sweet potato

1/2 cup almond milk

1/4 cup oats

1/3 cup Splenda

1/2 teaspoon cinnamon

1/2 teaspoon vanilla extract

1/4 teaspoon maple extract

1/4 teaspoon butter extract (it's vegan)

Dash of salt

Toppings: 1 tablespoon chopped walnuts, 1 tablespoon maple syrup

Directions:

Preheat the oven to 425.

Fill a medium sauce pan about 2/3 of the way full with water, and bring to a boil over the stovetop. Meanwhile, slice the sweet potato very thinly. I used a chip-maker-slicer that I have, and I can't reccommend these enough!

Once the water is boiling, add sweet potato chips and allow to boil for 6-8 minutes.

While the sweet potato chips are boiling: In a mixing bowl, stir together the oats, splenda, almond milk, cinnamon, salt, and vanilla/maple/butter extracts.

Remove the sweet potatoes from the heat and drain. Pour these into the mixing bowl with the other ingredients, and immediately beat with an electric mixer to mash up as best you can.

Lightly grease a small dish (I used a glass cereal bowl), and pour the mixture into it. Place in the oven and bake for 20 minutes. Remove, sprinkle chopped walnuts over the top, and place back in the oven for another 5 minutes.

Finally, remove from the oven, and drizzle the tablespoon of maple syrup over the top. Allow to cool for a few minutes, as it's really REALLY hot. A sprinkle of extra cinnamon never hurts either :) Enjoy as a hot, healthy, and savory dinner!!

Apple-Date Cakes

2012-10-09T10:02:00.000-07:00

What is happening to the Autumn in Iowa?!? Last week it was absolutely beautiful, not too cold, and all sorts of reds, oranges, and golds in the trees. And this week? So far, it's cold, windy and grey. The leaves are almost gone, and I have a feeling that the snow might come too early...In order to take my mind off of the impending winter (it's only October, Iowa, please don't do this), I've been baking some more Autumn-themed goodies! Today's creation, is, I've gotta say, to-die-for. OMG, these apple-date cakes. They're slightly chewy, and somewhere between cake and bread in the texture. I love the texture, but can't seem to find the best way to describe it! Guess you'll have to try making them and report back your opinions, darn ;) The flavor is rich, mildly spicy, and sweet (but not overly-sweet). These have to be the perfect fall dessert. They have everything going for them: they're healthy, low-cal, oil-free, gluten-free, super easy to make, and absolutely decadent. Here's the recipe:

Ingredients:

3/4 cup chopped dates

1 finely diced green apple, peeled before dicing

1 cup water

1.5 cups quick oats

1 cup Splenda (or sugar)

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

Directions:

Preheat the oven to 375.

Peel and dice the green apple very finely.

In a small saucepan over the stovetop, bring the water to a boil. In the meantime, collect the diced apple and chopped dates and place them in a small glass or metal (just not plastic!) bowl. Something that will hold 2 cups of water will be large enough. Pour the boiling water over the apple and dates and stir a couple times. Now, set that bowl aside and let it cool off a little.

Pulse the quick oats a few times in a blender or food processor, until they form a flour. Transfer this flour to a mixing bowl and add in the Splenda (or sugar), cinnamon, baking soda, baking powder, and salt.

Pour the wet mixture over the dry and stir together very well.

Lightly grease an 8x8 pan, and pour the entire contents of the mixing bowl in to it. Sprinkle the top with extra cinnamon, if you like.

Place in the oven and bake for 24 minutes, remove and allow to cool for 10 minutes before trying to cut. Then, cut into 9 pieces, serve, and enjoy!! (Yummm!)

Notes:

Makes 9 servings at right about 100 calories each.

Autumn Spice Granola

2012-10-07T16:28:00.001-07:00

Hi again! Sorry it's been so long since my last post: this has been a fly-by-the-seat-of-your-pants type week for me, and 24 hours doesn't seem to be enough in the day anymore! (Can I get an "Amen"?) When I had some extra time, I did a little food preparation so that I could easily have a quick meal even when I'm in a rush. My favorite result of this haphazard food prep session was a warm, lightly spicy (think cinnamon kind of spicy), and sweet granola. It's by far been my favorite breakfast this week. Also, it's pretty simple to throw together, and likely that you already have several, if not all, the ingredients lurking in your pantry! The recipe:

Ingredients:

2.5 cups quick-cooking oats

1/3 cup chopped walnuts (can also sub with pecans, almonds, etc.)

2/3 cup Splenda (or sugar)

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

2 tablespoons coconut oil (can probably sub with vegetable oil or similar)

1/2 cup unsweetened applesauce

1/8 cup maple syrup

1/4 cup canned pumpkin puree

1/4 cup chopped dates

1/8 cup raisins

Directions

Preheat the oven to 350.

In a medium saucepan over low heat on the stovetop, whisk together applesauce, maple syrup, pumpkin puree, and coconut oil until blended together very well. Set aside.

In a mixing bowl, sift together oats, Splenda, walnuts, cinnamon, nutmeg, and ginger.

Pour the wet mixture over the dry, and mix together as evenly as possible. The granola will start to form clumps.

Lightly grease a baking sheet with raised edges (or a large brownie pan would work, 13x9). Spread the granola over the sheet, covering most of it.

Place in the preheated oven and bake for 15 minutes, remove and flip/stir the granola a couple times, bake for another 15 minutes, again remove and flip/stir, then place in the oven for 10 more minutes. Finally, remove and transfer the granola to a lidded container.

Toss the dates and raisins into the lidded container along with the granola, place the lid on, and turn the container over a few times in your hands to mix everything together.

Enjoy!! Makes 4 large breakfast servings, easily keeps for at room temperature for at least 5 days.

Stuffed Mushrooms

2012-09-30T11:41:00.000-07:00

Good afternoon! Hope everybody's having a lovely Sunday :) It's certainly beautiful here in central Iowa, a perfect day to get a little sunshine, exercise, eat some good food...Mhm, a great Sunday indeed! After making some scrambled tofu for breakfast, I had some leftover peppers that I wanted to eat today. I also had some baby bella mushrooms and tofutti sitting in the fridge--which gave me the idea to make some stuffed mushrooms! I haven't had those in ages and ages, and decided it was high time to make a vegan version. Tofutti is super yummy and swaps out perfectly for dairy cream cheese, though I noticed it does take a couple minutes longer to cook. The recipe:

Ingredients:

8 ounces baby bella mushrooms, stems removed

1/2 cup finely diced bell peppers, red/orange/yellow/green--any of these work

1 teaspoon - 1 tablespoon finely diced onion

1 teaspoon parsley flakes

3/4 teaspoon garlic powder

2-3 tablespoons Tofutti brand "cream cheese" (I used French Onion flavored Tofutti)

Directions:

Preheat the oven to 350.

Rinse and dry the mushrooms, and set aside.

In a cup or small mixing bowl, mix together the peppers, onion, parsley, and garlic powder.

Scoop that mix into the mushroom caps, filling them about 3/4 of the way full.

Spread a generous amount of tofutti over the tops of the mushrooms, covering them completely.

Place in the preheated oven and cook for 18-20 minutes, or until the tofutti starts to crack a little on the top. Let cool for at least 5 minutes before serving, and really enjoy!!

Black Bean Brownies

2012-09-29T20:57:00.000-07:00

Please don't get turned off by the title and run away! Phew, okay, you stayed :) I know what you're thinking: "Another dessert recipe?" Mmmmhmmm.....No, I'm not letting myself go, but when I walked in to the kitchen and saw half a bag of chocolate chips peeking out of the cupboard, inspiration struck. And by inspiration, I mean one helluva chocolate craving! You all can sympathize, right? Well, as a result of this massive craving, my own recipe for Black Bean Brownies was born. These are super rich and chocolatey, have a slightly cake-like texture, you can't taste the black beans at all, and they're gluten-free! Oh, and did I mention that these may be the most delicious brownies I've ever made? I couldn't keep out of these. So, I'm sharing my brand-new recipe, of course:

Ingredients:

1 heaping cup black beans

1/3 cup almond milk

1/3 cup pumpkin puree

1/2 cup quick-cooking oats, processed into a flour

2 tablespoons cocoa powder

1 tablespoon agave nectar

3/4 cup Splenda, or sugar

1/2 teaspoon vanilla extract

3/4 teaspoon vinegar

1 teaspoon Torani brand Sugar Free Caramel Syrup (probably optional, extra agave might substitute)

3/4 cup dark chocolate chips (Ghirardelli brand are vegan)

Directions:

Preheat the oven to 350.

Process the oats in a blender or food processor until they form a flour. Transfer this flour to a medium mixing bowl, and set aside.

Drain the black beans and rinse under very hot water for about a minute.

Blend the black beans, almond millk, pumpkin puree, agave nectar, vanilla, vinegar, and caramel syrup all together in a blender or food processor.

Sift the dry ingredients together in a medium mixing bowl, keeping out the chocolate chips for now.

Pour the wet mixture over the dry and stir together very well.

Mix in the chocolate chips last.

Transfer the batter to a greased 8x8 pan, and place in the oven for about 25 minutes, or until slightly firm to the touch.

Let cool for at least 15 minutes before cutting and serving, as the chocolate chips are lava right out of the oven.

Cut into 9-12 pieces and enjoy!! Awesome on their own, or they're also really tasty over a couple scoops of coconut milk ice-cream :)

Pumpkin Pie Oatmeal

2012-09-27T10:19:00.000-07:00

The trick to turning an uncomfortably chilly morning into a warm, "I-love-Fall" feeling morning? Dessert for breakfast, of course! And pumpkin pie oatmeal has been happening a lot for me recently :) Perfect thing to help wake up and warm up as the weather starts getting cold once again. This recipe makes one large serving of steaming, spiced, and slightly sweet oatmeal that's packed with fiber and protein. The toasted almonds are optional, but highly recommended! They add in extra protein, give a nice little crunch to the dish, and are just plain tasty. As a side note, I found this is an optimal breakfast 2-3 hours before a workout, great energy from it! The recipe:

Ingredients:

1/2 cup quick cooking oats

1/3 cup pumpkin puree

2/3 cup unsweetened almond milk

1 tablespoon brown sugar

1-2 tablespoons Splenda or sugar, depending on taste

1/2 teaspoon cinnamon

Dash of ginger

Dash of nutmeg

Dash of salt

1/8 cup (2 tablespoons) slivered almonds, or chopped walnuts or pecans, toasted

Directions

If adding in almonds (or pecans or walnuts, etc), preheat oven to 350, spread almonds over a baking sheet, and toast in the oven for about 6-8 minutes, just being careful not to burn.

Whisk almond milk and pumpkin puree together in a saucepan on the stovetop over medium heat.

Pour the quick oats into the saucepan, and mix constantly for a couple minutes, or until it starts steaming.

Stir in the brown sugar, Splenda, cinnamon, ginger, nutmeg, and salt, and immediately transfer to your bowl.

Top with the toasted almonds, and enjoy!