Please Excuse the Clucks and Moos

Waffles, and pancakes, and toast...OH MY!

2011-05-28T12:46:00.000-07:00

It's no secret...I...love...carbs! I try not to eat too many refined carbs/grains, and most of the time I make an attempt to keep gluten out of my diet. But, there's just something about a good, hearty plateful of some of my favorite "breakfast" indulgences (I use the term breakfast lightly, as I enjoy some of these foods at any time of day). Crispy waffles are my favorite. Fluffy pancakes run a close second. Also making the list: "buttery" biscuits, crispy toast, and a variety of fill-your-tummy muffins. Alright, now my mouth is watering.

Food porn. Of course, you know I took this off the web...

While it's rare that I indulge in such a treat as a giant stack of flapjacks or waffles, I try to make the whole experience as joyful and interesting as possible, while still keeping the "health factor" somewhat in check. Now, I like some Earth Balance just as much as the next person. Maple syrup? LOVE IT! I wanna drench my waffles in it, and let it sink into each and every little square bowl (made just for this purpose, I'm convinced) on the surface. But let's face it, the treat here is the waffle (or pancake). And as good as it tastes going down, I'm probably going to wish I'd cut back just a little once it all settles. I figured I can save the extra oil and sugar for something else tasty and get creative with some delicious and healthy breakfast treat toppings.

Damn, I wish this was my pic.

When I got these wonderful Van's goodies to try out, I knew I wanted something light but delicious to top them with. I came up with some pretty yummy concoctions, which are likely to become my go-to breakfast toppings. Guilt-free brunch munching. I can definitely get on board with that!

I am a "why girl". If I'm going to change something, I want to know why it's a better choice. So, before I get into the recipes (soon, I promise), I want to explain how these toppings are "guilt-free" in my book.

*Free of traditional refined sugars (aka: white sugar, corn syrup, etc.) and cane sugar
*Low-glycemic sweeteners/sugar alternatives: Both agave nectar and coconut nectar are low on the glycemic index scale, meaning they won't spike your blood sugar and are generally safer for those with diabetes and other sugar-related diet restrictions. Click here to learn a bit about GI. Here's a rough comparison:
   *Raw Agave nectar: 15-30 (low)
   *Coconut nectar: 35 (low)
   *Maple syrup: 54 (medium)
   *Raw honey: 30 (low) Note: Honey is not a truly vegan choice.
   *Processed honey: 75 (high)
   *Refined cane sugar: 80 (high)
*The amount of sweetener used is minimal, and only used to sweeten and thicken the toppings.
*Whole fruits are perfect toppings for waffles and pancakes. They will sweeten your meal naturally, and enough that you won't need a bunch of syrup. They will also, bulk up your meal, helping you feel fuller without having to go for seconds.
*Vanilla adds flavor without adding sugar.
*Nut butters are whole foods, which have higher nutritional value and benefit than other fats (such as oils/butters). They also add great and unique flavor.

Okay...are you convinced enough to at least try something different? Good! Then, on to the recipes!

Note: All these recipes make enough to top about one waffle/pancake/biscuit or 2 pieces of toast. Duplicate to suit your serving needs.

Warm Berry Compote

Obviously, this one's mine. Not nearly as beautiful...but yummmmmy!

*1/2 c. fresh or frozen berries (any variety or mix)
*1/2 - 1 Tbsp. coconut nectar or agave syrup (depending on desired sweetness)
*1 tsp. vanilla extract

Warm sweetener in a small saucepan. Add berries and cook until juices have extracted and begin to simmer. Add vanilla and remove from heat as soon as sauce has thickened slightly. Serve.

Candied Bananas and Coconut Sauce

"Candied Coconut Bananas" without the sauce. The sauce is awesome, though.

*1 Tbsp. coconut nectar
*1/4 c. coconut milk
*1/2 banana, sliced
*1 tsp. vanilla extract

Heat coconut nectar and coconut milk in medium saucepan/skillet. Add sliced bananas in single layer. Allow to simmer, flipping bananas once. Sauce will begin to thicken. Add vanilla and remove from heat.

Bananas simmering in coconut smell gooooood!

Note: You can also allow this mixture to continue cooking until thickened completely (will look slightly caramelized). Also delicious, just less "saucy".

Raw Vanilla Nut Butter

See that round ball of almondy goodness? That's the stuff!

This has so many great uses. Of course, you can spread it on waffles, pancakes, biscuits, toast, etc. It also makes a great filling in pitted dates for a great candy treat. Or put it on top of a banana for added protein in your snack. Get creative. :-)

*1 Tbsp. raw, unsalted almond butter or other nut butter of choice
*dash Pink Himalayan Salt (omit if using salted nut butter)
*dash vanilla, to taste
*drizzle raw agave nectar or coconut nectar, to taste
*Opt: pinch of cinnamon

Stir all ingredients together. Adjust vanilla and sweetener to taste.

Note: I have used raw almond butter and peanut butter for this recipe. Other nut butters would be awesome as well. I would love to try cashew butter and hazelnut butter.

Preparing for a jump-start, some green stuff, and a little preview!

2011-04-17T21:46:00.000-07:00

I remember being so excited to start my detox last summer. I was so pumped about the whole idea, and it proved to be a great practice. Teetering here on the edge of spring, counting down the days until summer vacation (33 school days left!), I am excited to do this gentle cleanse and jump-start my sunny, feel-good season!

Now, I know I'm not as prepared as I feel like I should be, but I am confident that I'll be able to get by pretty well tomorrow and Tuesday; then I can pick up anything I feel like I still need Tuesday evening. That being said...the fridge is stocked with lots of fresh produce from my Green B.E.A.N. delivery on Friday and my visit to the IWFM on Saturday.

It's hard to tell from this pic...but there are lots of fresh, raw goodies in there!

Plus, I stopped at GM and got some great green stuff to add to my green smoothies...

...and seeds/lentils are soaking up lots of water so I can sprout up a raw, green storm!

L-R: Green Peas, Lentils, Mung Beans, Alfalfa

Tomorrow starts day one...and I'm confident that it will be a fantastic day! How do I know? Well, for starters, I plan on beginning the day with a fantastic green smoothie:

Pine-berry Green Smoothie

-1/4 - 1/2 c. fresh or frozen pineapple

-1/4 - 1/2 c. fresh or frozen strawberries

-1/4 c. fresh or frozen wild blueberries

-2 handfuls spinach

-water to desired consistency

**Optional add-ins (any or all): scoop of RAW Superfoods green powder, 1 Tbsp. spirulina, 1/2 banana, 1/2 avocado, chia seeds, flax seeds

Blend it all up and drink it down!

I'm also planning to have my favorite Big Apple Goddess Salad for lunch...YUM!

PLUS...coming your way tomorrow...RAW Cookie Dough Balls: Snickerdoodle Edition! Get stoked. ;-)

Here's a little preview:

I have a problem with cinnamon...I LOVE IT!

Just couldn't resist!

This recipe, and more, coming very soon! But it's way past my bedtime, and waking up with little sleep is not an ideal way to start a detox...or an 8-hour day with 20 kindergarteners, for that matter!

I can't believe my good fortune!

2011-04-14T21:02:00.000-07:00

I found this great raw blog just in time for my cleanse next week...and my forthcoming, full-on detox this summer! I love being on the raw diet; it makes me feel so super-fantastic! Can't wait to do some more exploring on this blog. Plus, she's doing a mega-awesome giveaway in honor of her blog's 1st birthday. Check out the great prizes she's giving to three lucky readers.

Click here to see Better Raw's Healthy Hamper Blog's Birthday Giveaway!

Chilly Chili (raw)

2011-04-14T20:21:00.000-07:00

If you're into raw food and have never heard of the Raw Foods Witch, I highly recommend checking her out. She's a little...errrr...quirky, but has some fantastic tips, recipes, and videos. When I did my first detox, I used a lot of her recipes. The following is adapted from her "Hearty Raw Chili" recipe.

Note: I don't do a lot of measuring, especially for raw dishes. I really mostly just throw stuff in. These measurements are rough estimates.

Chilly Chili

(pictures to come soon)

Chili

-1 c. broccoli, chipped

-2 bell peppers (mixed colors), chopped

-1 or 1 1/2 lg. tomato, diced

-1/2 sm. onion, diced

-1/2 tsp. chili powder

-1/2 - 1 tsp. cayenne (depending on how spicy you want it)

-1 tsp. coriander

-raw chili paste (see below)

-1 tsp. Himalayan pink salt

Optional, but highly recommended:

-avocado, cubed

-mung bean sprouts

Raw Chili Paste

-3 dates, soaked

-1/2 sm. onion, chopped

For chili:

Place chopped broccoli, pepper, and onion in a large bowl and add spices. Mix gently. Add chili paste and season with salt; stir until well mixed.

Garnish with avocado cubes and a handful of bean sprouts. Enjoy!

For raw chili paste:

Combine dates and onion in food processor. Blend until they form a paste.

**Just a helpful tip: This makes quite a bit of chili. I usually put 1 c. portions into containers so I can grab and go for lunch. I always stir in the avocado and bean sprouts when I am ready to eat (this keeps the avocado from getting brown and the bean sprouts from getting soggy).

Spring Cleaning - Raw recipes coming soon!

2011-04-10T20:58:00.000-07:00

This photo is not my handiwork - obviously!

I've decided to do a 2-week gentle raw cleanse, starting next week. I would do a full-on detox, but with the demands of my job, it's just about impossible to do while school is in session. Detox season begins once school is out!

Two of my good friends (Jacquie from That Damn Vegan, and Heather) will be joining me and are new to the raw cleanse process. SO, I hope be posting lots of recipes that I have used during my cleanses/detoxes, and maybe inventing some new ones! Some to look forward to:

*green smoothie combos
*kale chips
*raw chili
*raw oatmeal bowl
*prunana pudding
*lettuce wrap combos
*raw miso soup
*a new salad????
*raw desserts?????

The farmers' market was booming with new produce this past weekend, so I can't wait to see what new things I can pick up and experiment with next week! If you're interested in raw or cleansing, please comment and I'll share some of the resources I've found helpful. If there's a raw recipe you'd like to see, let me know and I'll try to find or come up with something!

Bring "Meatless Mondays" to America's public schools!

2011-04-10T19:22:00.000-07:00

As a teacher in a high-poverty area, the health and vitality of my students is extremely important to me. I feel a sense of duty to teach my students what healthy meals look like, especially because many of them do not come from homes where the health of food is as important as low cost and convenience. I would love to see schools and corporations start focusing more on giving students healthy choices, emphasis on the word choices. I would also love to see whole fruits and veggies be the main focus on the lunch plate. I believe that the best way to get kids to eat healthy foods is to expose them to them, and give them as many opportunities as possible to try them!

Regardless of my choice to be vegan, this is an important movement for me. My lifestyle is less my motivation than my desire to see children learn at a young age to enjoy healthy foods and develop an appreciation, if not a love, for fruits, vegetables, and other healthy foods!

Next step...Water Only Wednesdays!?!?!?!?

Click HERE to sign the petition!

Tempeh Hot Wings or Spicy Baked Tempeh

2011-04-06T17:39:00.000-07:00

I've been trying to experiment with proteins a bit - mix things up a little. I've enjoyed tempeh many times, but usually at a restaurant where it was prepared by the pros. Since I'm a novice at cooking with tempeh, I decided to start by looking at the recipes of some other bloggers. I tried The Ordinary Vegetarian's "Tempeh Hot Wings" first, because I just could not stop drooling at the food porn photo! Well, it turned out pretty frickin' delicious. I highly suggest this recipe. I did make a few substitutions/changes (as I pretty much always do).

Here is my version:

Note: I made only half of this recipe. Needing to use up the rest of the tempeh, I decided to make the wings again, but without the mess and extra calories of the breading. For a lower-cal and gluten-free version, just skip the breading process, then mix the sauce ingredients and coat the tempeh in the wing sauce before baking. I actually preferred this version because I didn't get that heavy feeling in my stomach after eating so many carbs (Bonus: less mess to clean up!).


The UNbreaded version of these Tempeh Hot Wings (please excuse the overcooked asparagus)

Breaded Wings:
8 oz package of tempeh
1/3 c. coconut milk
1/3 c. oat flour (rolled oats, finely ground)
1/2 tsp. salt
2 tsp. thyme
1 tsp. paprika
1/2 tsp garlic powder
fresh ground pepper, to taste
2/3 c breadcrumbs (I made my own by toasting some slices of Ezekiel bread and then putting them into the food processor until finely ground)

Sauce:
2 Tbsp. olive oil
2-3 Tbsp. coconut milk
2 1/2 Tbsp. hot sauce
4 Tbsp. ketchup
2 Tbsp. agave nectar
1 Tbsp. molasses
1 tsp. mustard powder
1 tsp. garlic powder
pinch cayenne
salt/pepper to taste

Preheat oven to 400º.

In a small saucepan, boil about three cups of water. Cut the tempeh into four equal blocks, then cut those blocks into triangles, and carefully slice the triangles in half lengthwise. Put the tempeh in the boiling water and cover, for about fifteen mintes or until softened; drain and rise with cold water and allow to cool.

In a small pot or large skillet, combine all of the sauce ingredients and set aside. Heat just before wings are finished baking.

Make 3 separate bowls to coat your "wings": 1) coconut milk, 2) oat flour and spices, 3) breadcrumbs. Dip tempeh triangles first in the milk, then in the oat flour, quickly back in the milk, and lastly, coat with breadcrumbs. Place coated "wings" onto oiled baking sheet.

Spray the tops of the wings with cooking spray, and bake in the oven for ten minutes on each side. Heat the sauce over a medium heat until just warm. Remove wings from the oven and place into skillet and coat with sauce. Serve immediately.

Orange Fennel, Shiitake, and Bok Choy Salad

2011-03-15T15:45:00.000-07:00

A while back, I posted this recipe for Orange Braised Fennel. While I loved it, I felt it needed a little something more. If you've read my blog at all, you might have noticed how much I love Asian dishes, salads, and especially bok choy. So, I decided to braise my fennel with some shiitake mushrooms and serve it on a baby bok choy salad. I have to say, it is my new FAVORITE salad to make. Yummy!

Orange Fennel and Shiitake Mushrooms

*1 bulbs fennel, sliced about 1/4 in. thick slices

*couple handfuls shiitake mushrooms, sliced

*1Tbsp. sesame oil (can substitute olive oil or melted Earth Balance)

*1 c. freshly squeezed orange juice (about 2 oranges)

*sea salt and freshly ground pepper

*1/4 cup dry white wine

Heat oil in a large skillet. Lay fennel slices in skillet, cook, turning once, until browned (about 5 minutes per side).

Pour orange juice over fennel and add mushrooms; season with salt and pepper. Bring mixture to a boil, then reduce to a simmer. Cook until fennel is tender (about 10 min.). Add wine and continue cooking until fennel is very tender and sauce has thickened (about 10 minutes more). Season with salt and pepper, as desired, and serve warm.

Orange Fennel, Shiitake, and Bok Choy Salad
*1 large head baby bok choy, sliced on diagonal
*handful arugula (optional)
*orange fennel and shiitakes (from above)
*3-4 scallions, sliced thinly on the diagonal
*1-2 tsp. black and/or white sesame seeds

Arrange bok choy on plate. Spoon warm fennel and mushrooms over the bok choy. Top with sliced scallions, then sprinkle with sesame seeds.

Note: This recipe makes 2 large salads. I usually make one warm salad, then package the next one for lunch the next day (it is delicious cold, as well as warm).

Red Lentil and Arugula Soup

2011-02-26T11:30:00.000-08:00

Today is prep day. I have been very busy, so many times I have gotten lazy in prepping things that I've bought to keep well, and to get things ready for lunch/dinner the next day. I have found myself feeling rushed for dinner, or eating late...neither of which is ideal for me. SO, I have designated today "prep day". I am washing, chopping, storing, cooking, prepping. It feels good. I hope it helps alleviate some of the stress I've been feeling throughout the work week.

Well, I went to make some of my veggie lentil soup, and alas...I was out of green lentils. All I had was a bit of red. Hmmmm....not ideal!

And I had forgotten to pick up diced tomatoes at the grocery. Poor planning on my part.

I also had some arugula in my fridge that I'd bought at IWFM last week, which was about to be compost, but was salvageable.

I figured this was my opportunity to change things up a bit. So, I changed up my regular Simple Veggie Lentil Soup recipe and came up with: Red Lentil and Arugula Soup. : ) I think I will be enjoying this for lunch/dinner for a few days. When it is gone, I fully intend to replace it at meals with some split pea and dill soup (an experimental adaptation from a friend).

Red Lentil and Arugula Soup

*4 c. water + 2 vegan bouillon cubes (or 4 c. veggie stock)
*1 clove garlic, minced
*1/2 yellow onion, chopped
*3 ribs celery, chopped
*3 small carrots, chopped
*1 to 1 1/4 c. red lentils, rinsed
*1 tsp. cumin
*1/2 tsp. dried thyme
*celery greens

*couple handfuls fresh arugula greens

*Optional: toasted garlic, minced OR toasted chopped pecans

In large pot, combine all chopped veggies and lentils. Bring to a boil. Reduce heat and add spices. Let simmer about 30-45 min. (until veggies are tender and lentils are cooked). Add celery greens (those great bits of leafy, light green stalks in the very middle) during last 10 min. of cooking. Remove from heat and stir in the arugula. Top with toasted minced garlic or chopped pecans (optional).

Enjoy!

Interested in becoming vegan?

2011-02-25T21:30:00.000-08:00

Georgetown Market posted this article with some great advice for people thinking about veganism or interested in becoming vegan. Interesting article, and great advice! Just thought I'd share. :-)

Check the article HERE!

Garlic Shiitake and Bok Choy Salad with Spicy Orange Ginger Dressing

2011-02-20T17:33:00.000-08:00

I had so much fun showing my friend Jacquie around the farmers' market this weekend. We walked around and picked up some great stuff, gabbing mostly about how we can't wait for spring when there will be more produce for use to choose from. I picked up some great organic shiitakes from Homestead Growers/Local Folks Foods. I thought I might make some of Chef Chloe's garlic sesame soba noodles, but I just wasn't in the mood for a heavy noodle dish. I decided to use some of the bok choy I got from Green B.E.A.N. and spruce up my bok choy salad (which is great, but is better for lunch, as it is pretty plain-and-simple). I'm so glad I did, because the result was a great dinner salad!

Garlic Shiitake and Bok Choy Salad with Spicy Orange Ginger Dressing

Salad:

*1 Tbsp. sesame oil

*1 clove garlic, minced

*5-6 shiitake mushrooms, wiped clean and sliced into long strips

*1 Tbsp. orange juice

*dash tamari or soy sauce

*4-5 leaves bok choy, sliced

*3-4 green onions, sliced

*1 tsp. sesame seeds (black, white, or combo)

*Spicy Orange Ginger Dressing (see below)

Heat sesame oil in skillet; add garlic until fragrant. Add mushrooms and sautée until soft and heated, then add orange juice and tamari/soy sauce. Allow mushrooms to cook a few more minutes, until they have soaked up juice.

Plate the bok choy and top with sliced green onion, mushrooms, and garnish with sesame seeds. Drizzle spicy orange ginger dressing over top.

Spicy Orange Ginger Dressing:

*1 large orange, juiced

*1/2 Tbsp. sesame oil

*1-2 tsp. tamari or soy sauce

*1/2 - 1 tsp. Vietnamese chili sauce

*1 tsp. minced fresh ginger

*dash cardamom

Whisk all ingredients together with fork or whisk. Drizzle over Asian-style salad, like Garlic Shiitake and Bok Choy Salad).

Cheezy Chorizo Superbowl Bake

2011-02-13T09:52:00.000-08:00

I am a little late in posting my Superbowl dish, but better late than never, right!?

*Sigh* I love the Superbowl, but it is a bittersweet event, signaling the end of football season. Sadly, my beloved Colts did not make it this year, but since I am a major football fan, I did - of course - enjoy the Superbowl anyway. Since I couldn't scream and yell for my boys in blue, I rooted for the quarterback who rocked my fantasy season and cheered on the Packers (I can't rightly side with the Steelers, anyhow).

Regardless of who's playing, Superbowl Sunday is always a great time to get together with friends and enjoy great food and fun beverages. I love the social aspect of the game as much as the game and commercials. However, whenever I attend an event at someone else's house, I bring my own feast. While this can be burdensome, I like to take the opportunity to treat myself to something I might not normally eat, get my creative juices flowing, and expose my non-veg friends to some outside-the-box dishes. So, I am joined a couple male friends on the northwest side with the following:

Cheezy Chorizo Superbowl Bake

*1 package vegan chorizo-style sausage/seitan

*1 can black or pinto beans

*1 c. salsa

*2 cloves garlic, minced

*1-2 jalapenos, chopped (opt.)

*handful cilantro, chopped

*1/4 c. vegan cream cheese (at room temp.)

*Daiya cheddar cheeze

Preheat oven to 425º.

Chop chorizo into small pieces*. Combine all ingredients except Daiya in a bowl until will mixed. Place mixture into baking dish and bake 30 min. Remove from oven and top with Daiya; bake until cheeze is melted. Serve with chips.

*You will only need to chop if you have the link-style chorizo. I used Upton's Naturals, which is made with seitan, and it just crumbles into small pieces (you know, like ground beef).

**I know, I know...I'm a terrible blogger. I totally forgot to take a picture of this. But it looked just as delicious as it tasted. Next time I make it (and I will), I will upload the picture. ;-)

Simple Veggie Lentil Soup

2011-02-13T09:26:00.000-08:00

I have been craving some hearty soup. It is perfect and always makes me feel warmed up on these very cold, yucky, winter days and nights. This soup is oil-free and full of yummy veggies and lots of lentils (I like my soups thick).

This made a huge pot of soup. It is excellent reheated, and will be great for lunch over the next few days.

*4 c. vegetable stock or 4 c. water + 2 vegan bouillon cubes
*2 cloves garlic, minced
*1/2 yellow onion, chopped
*3 ribs celery, chopped
*3 small carrots, chopped
*1 can organic fire roasted tomatoes
*1 or 1 1/4 c. lentils, rinsed
*1 tsp. cumin
*1/2 tsp. dried thyme
*celery greens

In large pot, combine all chopped veggies and lentils. Bring to a boil. Reduce heat and add spices. Let simmer about 30-45 min. (until veggies are tender and lentils are cooked). Add celery greens (those great bits of leafy, light green stalks in the very middle) during last 10 min. of cooking.

That's it! Super easy, right?! And yummy...

Orange-Braised Fennel

2011-02-03T22:44:00.000-08:00

Another great-looking recipe from the Green B.E.A.N. newsletter this week. I've never had fennel (except in tea), but this certainly gives me an incentive to try it!

Orange-Braised Fennel

Ingredients:

2 bulbs fennel, trimmed (1 ½ pounds)

1 tablespoon unsalted butter *Of course, I'd substitute Earth Balance here...easy enough!

1 tablespoon extra virgin olive oil

1 ½ cups freshly squeezed orange juice (about 3 oranges)

Sea salt and freshly ground pepper

½ cup dry white wine or vegetable broth

Directions:

With a large knife, cut each fennel bulb lengthwise into four slices. In a large skillet over medium heat, heat butter and oil until sizzling. Lay fennel slices in skillet, cook, turning once, until browned, about 5 minutes per side.

Pour orange juice over fennel; season with salt and pepper. Bring mixture to a boil, then reduce to a simmer. Cook until fennel is tender, about 15 minutes. Add wine or broth, and continue cooking until fennel is very tender and sauce has thickened, about 10 minutes more. Season with salt and pepper, as desired, and serve warm. Serves 4

Froze-in February Fiesta Black Beans and I-Forot-My-ID Froze-In Cocktails

2011-02-02T20:36:00.000-08:00

I know, you all have missed me. It's been about...a couple hours since my last post. OK, so I'm a little bored and stir-crazy with this ice storm. BUT, it's giving me plenty of time to write, blog, and throw together random things I have in my kitchen (no, not all of which have been blog-worthy).

Last night I decided I had had it and it was time to get out, if even for a little bit. I resolved to walk to the little Mexican restaurant around the corner from my house (less than a mile...not too bad) for some of their delicious, fresh guacamole. I didn't want to get my car out of the garage; I was afraid I wouldn't be able to get it back up the driveway...and then I would have to go all the way outside to start it AND scrape windows...YUCK! So I bundled up (2 pairs of pants, 2 shirts, hoodie, a fluffy vest, puffy coat, large scarf, cap hat, gloves, and boots), and set out on foot. Actually, the walk there wasn't half bad. The wind was at my back so I barely felt the cold! I stopped at the Mexican grocery - where everything is written in Spanish, and everyone speaks Spanish - for some tortilla chips, walked a few doors down for the guac, then to the next door to choose some booze. Wine can make being shut in better for anyone, right?

Of course, I didn't have room in all that bundling for my wallet, so I had just grabbed a couple bucks and my debit card. I totally didn't even think about my ID until the scruffy older woman at the counter said with a scowl, "Just need to see your ID." DOH! I politely told her I didn't have it, totally forgot it, my bad. "Well, I know, it's your fault." Huh? Whaaaa? I mean, I know, I understand why you might think I'm some dumb-ass minor who's trying to pull one over on you, but still...you don't have to be so crabby! I smiled at her and left, with half a mind to drive my happy ass back with my ID just to be trite. Nah...not worth it! I had vodka in the freezer anyway. :-D

After walking home, making the best of the sleet stinging my face since the wind was now in my face, I was ready for something warm to go with my chips and guac. Here's what I concocted (using what I had in my cupboard, plus a couple things I picked up at the Mexi-market while I was there).

Froze-in February Fiesta Black Beans with Mango and Spinach

*1 can black beans, rinsed (my favorite are Eden Organic...they have kombu seaweed, which helps cut down on the flatulence factor ;-) )
*1 c. your favorite jar salsa (I would normally add fresh ingredients tomatoes/jalapenos/onions, but I didn't have any!)
*1 mango, cubed
*1-2 handfuls fresh spinach
*dash cayenne
*1 tsp. chili powder

Bring black beans and salsa to a simmer in small saucepan or shallow pan. Stir in remaining ingredients until spinach is wilted. Serve warm with chips and guacamole, or use as tortilla filling!

Now since I couldn't buy myself some wine, I decided to whip myself up a frozen concoction with what I had. Vodka, fresh and frozen fruit, it can be done! Frozen cocktails while I'm "froze-in"...meh, we make the best of what we have!

I-Forgot-My-ID Cocktails

Since I wasn't able to buy wine, and I was in desperate want of some adult refreshment, I had to use what I had in my kitchen already. Here's what I found to inspire me:

-an opened bottle of vodka in the freezer

-a bottle each of apple pucker and apple vodka

-an unopened bottle of Strawberry Hill Boone's Farm (joke gift from a friend for my last birthday)

-a variety of frozen fruits (mixed berries, blueberries, pineapple)

-fresh bananas, apples, pears, oranges

I-Forgot-My-ID Froze-In Cocktail: Sled-berry Hill

*1/2 banana (fresh or frozen)

*1 c. (approx.) frozen mixed berries

*1 part vodka

*6 parts Strawberry Hill Boone's Farm (separated, 3+3)

Place banana, berries, vodka, and 3 parts Strawberry Hill in blender. Blend on high until smooth. Pour remaining 3 parts Strawberry Hill into glass, then pour frozen mixture in on top. Garnish with sliced banana and/or strawberries.

Look, Ma! I'm eating my...oat groats!?

2011-02-01T07:58:00.000-08:00

I know this throwback Oatmeal Crisp commercial hints at the idea that nobody really likes oatmeal, but for as long as I can remember, I have been a fan. I remember my mom cooking up pots of oatmeal on the weekends and serving me a steaming bowl of the mush. I would pour on some cool milk and shower it with spoonfuls of beautiful, white sugar, then watch it dissolve into a sweet, grainy blanket for my cereal. I believed that because I was eating oatmeal, like it said in the commercial, I was doing my body a healthy favor. Oh, how much I have learned since then.

Now, my mom was good in the way that she didn't usually buy the instant oats, but cooked the "real stuff" (aka: highly processed, commercial oatmeal cereal) for us when we had oatmeal weekends. But, let's face it...it was usually overcooked (with plenty of salt), then loaded with gobs of milk (which, I know, some of you will argue is healthy) and sugar. Nothing healthy about that! I still love oatmeal, but not the way many people eat it. In fact, I can't even imagine I would enjoy oatmeal that way, now that I know how good pure oats really are.

To be fair, I probably shouldn't call this oatmeal, because it's not like traditional oatmeal in any way, except that it's made with oats. The texture and flavor are totally different. Instead of using rolled oats, I use what are called "steel cut oats". These are whole oat groats which have been cut into two or three tiny pieces. They look like this:

Nice picture, right? I got it off the internet...

I buy these for making cereal because they are minimally processed, and I enjoy the chewy texture. "Traditional" oats, called rolled oats, are further steamed and then pressed with rollers into the flat shape that most of us recognize as "oats" or "oatmeal". They look like this:


Google Image Search is my friend. :-)

I use organic rolled oats when I'm making granola or muesli, or for baking. You can find organic oat groats (aka steel cut oats, aka Irish or Scotish oatmeal), as well as organic rolled oats packaged at many grocery stores. I buy mine in bulk at my local specialty grocery (for you locals, I go to Georgetown Market, but you can also check out Good Earth or Whole Foods). Check out this article for a good rundown of the different ways to buy oats and how to cook them.

OH, with all the preaching I'm throwing at you about oats, you must be wondering where the recipe is! Okay, okay! After sleeping in on my impromptu vacation (being a teacher can be great for that) and shut in by the winter ice storm here in Indy, I thought a nice hearty bowl of warm oats would be just the thing. And here is how I enjoyed them:

Ice Storm Oat Bowl

*1/4 c. steel cut oats (soaked overnight, 10-12 hours)
*1-2 Tbsp. chopped almonds (I use raw, soaked almonds)
*1/2 Tbsp. maple or agave syrup (or more if you want it sweeter)
*handful raisins (about 1/4 c.)
*cinnamon to taste

Stir all ingredients together. Microwave 45-60 seconds.

**Optional: If you like milk in your oats, you can add 1/4 c. non-dairy milk (almond is my fave). For softer, creamier oats, add the milk before microwaving (this will cook the oats a bit more). If you put the milk in after, your oats will be sturdier and chewier. Both are excellent and delicious ways to eat your oatmeal!

**Additional note: When the weather is warm, enjoy this as a cold bowl. Just soak your oats for an extra couple of hours and nix the microwave step! Makes a great on-the-go nearly-raw granola!

Who needs Quaker Instant Oatmeal when you have this healthy, hearty bowl of chewy goodness?

Now...back to looking up more throwback commercials on YouTube. Aaaaahhhhh...lazy snow days...

Tamari Roasted Squash/Pumpkin Seeds

2011-01-29T19:17:00.000-08:00

Tamari Roasted Squash/Pumpkin Seeds

*Seeds of one squash
*2-3 Tbsp. tamari soy sauce
*1 Tbsp. olive oil
*squeeze lime juice (opt.)
*dash cayenne pepper

Clean squash seeds. Spread out on baking sheet to dry.

Preheat oven to 350º.

Mix tamari, olive oil, lime juice, and cayenne in a bowl. Add dry squash seeds. Spread on baking sheet and place in oven. Bake until seeds have become dried and crisp, stirring occasionally.

**Note: Seeds can also be dehydrated. Put oven on lowest setting possible and allow to dry.

Acorn Squash Stuffed with Toasted Quinoa Sprouts, Crimini Mushrooms, and Apples

2011-01-29T18:49:00.000-08:00

Winter squash. It's just about the only fresh produce you can count on seeing each week at the farmers' market here in Indy. Last week I took advantage and picked up some great organic acorn squash, since I hadn't tried that particular variety before. I really liked the shape of it; it was just begging me to cut it in half and stuff it with something yummy. I had also grabbed some more awesome apples at the market and gotten some crimini mushrooms from Green B.E.A.N. Delivery. Apparently I'm on a quinoa kick, so I decided to do a little variation on my Confetti Quinoa. It turned out great, and super fun! Wish I'd had someone here to share it with (but the leftovers were simply delicious, even two days later!).

Just a quick note before I share the recipe: I did not cook this quinoa before I used it, but sprouted it. I soaked the raw kernels 8 hours, rinsed, and soaked another 8 hours. Then, I let it sit in the fridge a couple days. This is how I used it in the recipe, and it turned out a little crunchier and nuttier than cooked quinoa. I actually really enjoyed the texture of the quinoa prepared in this way. However, feel free to cook the quinoa according to directions if you'd prefer. Here's an article on another way to sprout quinoa.

Acorn Squash Stuffed with Toasted Quinoa Sprouts, Crimini Mushrooms, and Apples

Sorry about the terrible picture quality. I am not a photographer...


...and apparently I have a thing for breaking cameras. I've been using my iPod to snap photographs.

*1 med. acorn squash, halved and seeded (don't forget to wash and roast the seeds)
*1/2 c. quinoa, sprouted
*1 Tbsp. olive oil, + more for drizzling
*1/2 large yellow onion, roughly chopped
*2 cloves garlic, minced
*10-12 crimini mushrooms, sliced thin
*1 apple, roughly chopped
*1 1/2 tsp. dried thyme
*sea salt/pepper to taste
*1/4 c. raisins
*paprika

Preheat oven to 400º. Place squash halves upside down on a baking sheet. Bake about 30 min, until soft.

Heat oil in skillet. Add garlic and onions until soft. Add mushrooms and sautée. Add quinoa, apples and thyme, season with salt and pepper. Cook until heated through and quinoa is slightly browned.

Spoon quinoa mixture into squash halves. Top with raisins, drizzle with olive oil, and sprinkle with paprika. Place in oven and bake about 15 min., until tops are golden brown and raisins have plumped. Remove from oven and allow to cool on baking sheet.

**Use your fork to scrape the squash flesh from the skin as you eat to combine with the stuffing. Yum!

Bok Choy Braised with Mushrooms - á la Green B.E.A.N. Delivery

2011-01-20T17:08:00.000-08:00

If you are an Indy local and have not tried out Green B.E.A.N. delivery service, I highly recommend it. I know I've raved about it before, but I just think this is a wonderful company. I get fresh, local, and organic produce delivered to my door, and I can't tell you how many great things I've been exposed to because of this service. I typically pick up most of my produce at the farmers' markets, but if I can't find something there, I may be able to get it from Green B.E.A.N. Plus, they have some great grocery items available, as well as bulk items. (P.S. If you're not in Indianapolis, Green B.E.A.N. also has a branch in Ohio, delivering around the Cincinnati area.) Visit the Green B.E.A.N. website and sign up to receive a bin full of goodness. Don't forget to let them know that I (Tabitha Shearer) sent you!

Each week, Green B.E.A.N. sends me an e-newsletter with new items, weekly sale items, information about their cooperating local companies, nutritional info about a featured produce item, and recipes. They've had many tasty-looking recipes that I've really wanted to try. This week's recipe: Bok Choy Braised with Mushrooms!

It seems like fate, as I have some bok choy AND some local/organic shitake mushrooms in my refrigerator. I picked them up at the IWFM (Indy Winter Farmers Market) this past Saturday, and because of my emergency wisdom tooth extraction, I have not cooked anything at all this week. I need to use those beautiful babies up very soon, before they are unusable! I was going to make Chef Chloe's garlic sesame soba noodles, but after all the crap I've been eating (using my surgery and all the meds as an excuse), I don't need noodles. I think this will be just the thing! Wanted to share it with you all...even though it's not my own recipe.

Bok Choy Braised with Mushrooms

*2 to 3 baby bok choy heads (1 ½ to 1 ¾ pounds), washed, leaves and stems separated

*2 tablespoons peanut oil

*2 medium cloves garlic, minced or pressed through a garlic press

*1 tablespoon minced fresh ginger

*1 cup vegetable broth

*1 cup mushrooms, sliced ¼ inch thick

*1 teaspoon rice vinegar

Prepare the bok choy by cutting each white stalk in half lengthwise and then crosswise into ¼ inch slices. Stack the leafy greens and then slice them crosswise into ½ inch strips. Keep the sliced stalks and leaves separate.

Heat large nonstick skillet over high heat until hot, about 2 minutes. Add oil, swirl to coat pan bottom. Add bok choy stalks and cook, stirring frequently, until lightly browned, 5 to 7 minutes. Add garlic and ginger; cook, stirring frequently, until fragrant, about 30 seconds. Add bok choy greens, broth, mushrooms, and salt and pepper to taste. Cover, reduce heat to medium-low, and cook, stirring twice, until bok choy is very tender, 8 to 10 minutes.

Remove cover, increase heat to medium-high, and cook until excess liquid evaporates, 2 to 3 minutes (bok choy should be moist but not soupy). Stir in rice vinegar and adjust seasonings with salt and pepper; serve immediately. Serves 4

New Purchase!

2011-01-19T19:43:00.000-08:00

I just ordered my first spiral slicer. I've been wanting one for a while now, but for whatever reason haven't made the purchase. I didn't get anything fancy or expensive. It's just me, so I wanted to get a starter to see how much I'd use it and just have some fun with. Can't wait to get it. I hope everyone's ready for some new spiral-inspired recipes!!!


Saladacco Spiral Slicer Garnisher (only $16.95 + shipping)

Who knows, if I fall in love with spiral slicing my raw food, I may make a slightly bigger investment:

Paderno World Cuisine Spiral Vegetable Slicer

Baby Bok Choy Salad

2011-01-18T12:27:00.000-08:00

This simple salad is one of my favorites to make at home. Baby bok choy is great when I want a change from traditional lettuce. I've been getting some gorgeous heads at the Indy Winter Farmers Market lately. Just can't pass up those beautiful babies. The dressing is made with tamari soy sauce, which makes it perfect for those times I want something salty. And the garlic and chili paste give it an excellent little kick.

*1 head baby bok choy, rinsed and sliced on the diagonal
*3-4 scallions, sliced on the diagonal OR several slices of yellow onion (sliced very thin)
*1 tsp. black or white sesame seeds

Dressing:
*1 Tbsp. tamari soy sauce
*drizzle olive oil
*1 clove garlic, pressed or minced
*1/4-1/2 tsp. Vietnamese chili or chili garlic sauce (see note below)

Place bok choy on a plate and top with onions and sesame seeds. Combine dressing ingredients and shake well; pour over salad. Allow salad to set about 5 min to allow dressing to soak into the bok choy a bit. Enjoy!

**Note: Vitenamese chili sauce or chili garlic sauce can be found in the international or Asian section of your grocery store. It looks like this:

It is pretty spicy, so use with caution. You can, of course, leave it out...but I think it gives a great flavor to the other-wise fairly bland dressing.

Girls' Night and Confetti Quinoa

2011-01-08T09:58:00.000-08:00

I have a wonderful and very supportive group of girlfriends. Since they are not vegan - or even vegetarian, for that matter - they always have a great time teasing me about my unique eating habits. Most of the time we go out for wine and good eats, but when we have our own dinner parties, I get to leave my lunch box at home and make a dish that everyone will appreciate, and *hopefully* enjoy.

My friend, Katie, and her husband recently bought a beautiful house in Fishers and invited us over for girls' night and to show off her new crib. I was told to bring "a vegan-friendly pasta dish and a bottle of wine". When I told her I was going wheat-free for a while, of course I got some friendly ribbing sent my way. I wasn't sure what to make instead, but I'd been craving those quinoa stuffed mushrooms I made a couple weeks ago. I decided to tweak that recipe and - voila! Confetti Quinoa!

The girls claim they enjoyed it. But don't take my word for it!

Katie decided she'd prefer fewer onions, and more salt.

Heather says, "Yum!"

Looks like a hit to me!

So, here's the recipe. Let me know what you think!

Confetti Quinoa

*1 1/2 c. cooked quinoa
*2 Tbsp. olive oil
*1/2 large red onion, roughly chopped
*4 cloves garlic, minced
*1 large red pepper, roughly chopped
*2 apples (about 1 c.), roughly chopped
*1 1/2 tsp. dried thyme
*sea salt/pepper to taste

Preheat oven to 425.

Heat oil in skillet on medium heat; add onions, garlic, and red pepper and sautée until onions are translucent. Add quinoa and cook until heated through. Mix in apple and thyme, then season generously with salt/pepper.

Put quinoa mixture into baking dish. Drizzle lightly with olive oil, and season with additional salt/pepper if desired. Bake until top is golden and lightly crisp.

The Big Apple Goddess Salad

2010-12-31T11:27:00.000-08:00

When I was a kid, I was probably the pickiest eater known to parents. Rivaling Mikey from the Life cereal commercials, my best friend's mom used to tease me that the only thing she made sure to have in the house when I spent the night was the ingredients for a good ol' PB & J (although, cream cheese was usually my sandwich filling of choice back in those days). You couldn't have gotten me to eat a salad if you'd topped it with whipped cream and hot fudge. In fact, up until I did a raw detox/cleanse and began frequenting local farmers' markets this past summer, I was probably the only vegan I'd heard of who loathed being invited out to dinner for fear the only thing I'd be able to order would be a heaping plate of wilted iceberg topped with a few shreds of lack-luster veggies and a couple slices of bland tomato. Not to mention the fact that I'd probably have to eat the dazzling plate of vegan goodies with no dressing, or settle for rancid olive oil and maybe some vinegar just to wet and flavor the dish.

Only when I visited New York did I feel comfortable ordering a salad, knowing that salad in this beautiful city did not mean what it does in Indianapolis. Granted, my amazing aunt, affectionately called AJ, took me to some of her favorite restaurants, and rarely did we eat at an establishment that my friends and I would choose on our own. However, it still seemed to me that the face of salad in the Big Apple was a whole different one than that of the Circle City.

I knew I had to broaden my green horizons, and going raw for 4 weeks gave me just the canvas to do so. I loved picking up ingredients from the farmers' markets that I normally wouldn't choose at the grocery store. I tried greens I'd never tried, and tried to get creative with toppings and dressings. I now LOVE salads, and find myself craving the fresh, raw, clean goodness of salad when I have gone too long (note, a day or so), without one. If you are like I used to be, a salad-hater, I encourage you to try new combinations and find ones you like. Greens are not all created equal. I still detest iceberg, and while I love romaine for lettuce wraps and in the occasional green smoothie, I rarely use it in a salad. I almost never have carrots on my salads, either. I admit, I still have some experimenting to do, but I do have a few tried and true recipes that never fail to satisfy my tastebuds and cleanse my insides.

Here is one of my favorite combinations. I love to take this one to work. It's quick to make, and the creamy avocado mixed with the tart apple is delicious. The dressing is simple and oil-free!

*1 head boston/bibb lettuce
*1/2 - 1 sm. apple (I like a tart pink best, but I had Granny Smith this time, which is also delightful), cored and cubed
*1/2 avocado, cubed
*1/2 lemon, juiced
*dash sweetener (my favorite is agave, but herbal stevia is good as well)
*sea salt/fresh black pepper to taste

Rinse and dry lettuce; tear or slice into bite sized pieces. Top with cubed apples and avocado. Season with sea salt and fresh ground black pepper..

To make dressing, combine lemon juice and sweetener and whisk. Drizzle over salad.

Hot Cocoa(nut)

2010-12-30T18:23:00.000-08:00

As I was making Chef Chloe's "Holiday Spiced Creme Brulee" this evening, I was taken over by the decadent texture of the coconut milk, and the smell of the cinnamon and coconut wafting up from the saucepan. This inspired to attempt a vegan hot cocoa. As I sip it now, I feel so warm and cozy. It is rich and chocolatey, with just enough spice to make it taste sinful! So, without further ado...

*1/2 c. lite coconut milk
*1/2 c. almond milk
*3 Tbsp. vegan sugar (I used turbinado)
*1 1/2 Tbsp. cocoa powder
*sprinkle cinnamon
*pinch sea salt
*1/2 tsp. pure vanilla extract

In a saucepan over low-medium heat, whisk together coconut milk, almond milk, sugar, cocoa powder, cinnamon, and salt. Whisk ingredients until mixed thoroughly and heated completely (not necessary to boil). Remove from heat and stir in vanilla. Pour into a small mug and top with Dandies vegan marshmallows or vegan whipped cream if desired (I was perfectly content without any topping). Then, cozy up with a blanket and enjoy!

Notes:
***If you prefer an even thicker hot cocoa, use more coconut milk and less almond. If you don't like it so thick, use more almond milk and less coconut.
***This only makes one serving and will probably not fill your mug. I didn't want to over-indulge myself, so this was more than plenty to satisfy my chocolatey-sweet craving. I put the remainder of the coconut milk in the fridge for later use (hot cocoa tomorrow????). Double if you dare! ;-)

Sweet'n'Spicy Holiday Nutty Mix

2010-12-23T13:39:00.000-08:00

*2 Tbsp. vegan buttery spread (I use soy-free Earth Balance)
*2 Tbsp. pure maple syrup
*1 1/2 tsp. cumin
*1 1/2 tsp. cinnamon
*3/4 tsp. cayenne
*1 tsp. sea salt
*fresh ground pepper, to taste
*2-2 1/2 c. raw mixed nuts

Optional dry coating:
*2 Tbsp. raw, turbinado, or date sugar
*1 tsp. cinnamon
*pinch nutmeg
*sea salt

Preheat oven to 400.

Heat butter and maple syrup in a skillet and bring to a low boil. Add spices and stir, allowing to caramelize slightly. Add nuts and stir until coated.

Spread nuts evenly onto cookie sheet and place in oven. Cook about 15 min., stir, then cook about another 10 min.

Mix dry coating ingredients in med. bowl. Allow mix to cook slightly, then add to bowl. Stir or shake until all nuts are evenly coated. Cool nuts completely.